Brown Rice Bowl

This recipe is super healthy, easy and yummo!! Below is a serving for one. Everything in red is what I do to cook it for my whole fam.

½ cup cooked brown rice (6 cups)
2 oz. grilled chicken breast, diced (3 chicken breasts cooked in a little bit of olive oil and seasoned with Real Salt onion flavored)
1/3 cup corn niblets (16 oz. frozen corn heated)
1/3 cup cooked peas (16 oz. frozen peas heated)

Sundrenchers Asain Salad dressing or Teriyaki Sauce

Combine rice with chicken, corn, & peas. Then toss with sauce of choice. It is actually good without the sauce, but I love sundrenchers and it gives it an added asian twist. Sundrenchers is sweetened with agave and everything in it is organic. I have found it at Fresh Market and Good Earth. Add 90 calories for 1 1/2 TBS. to the calories below if you use it for your sauce.

One serving: 318 calories, 25 grams protein, 45 grams carbs, 35 grams fat, 7 grams fiber

Moroccan Roasted Delicata

From Mary....

1 delicata squash, seeded and diced

1 sweet potato, diced

1 onion, diced

Coarse sea salt, fresh ground pepper and garlic powder

2 tsp Garam Masala*

1 cup white quinoa (She used Ancient Harvest Organic)

2 cups vegetable broth

1 14 oz. can garbanzo beans, drained and rinsed

1/4 cup raisins

1/8 cup cranberries

1 Tbsp apple cider vinegar

1 green onion, sliced

Preheat oven to 350* F. Spray baking sheet with cooking spray and place the squash, sweet potato and onion on the pan. Season with salt, pepper and garlic powder; bake for 40 minutes. Heat quinoa, vegetable broth and Garam Masala in a medium pot to a boil, reduce heat and cook to package directions. Stir in garbanzo beans, raisins and cranberries. Cook an additional two minutes. Remove from heat; add roasted squash mixture and stir in vinegar and green onion.

*Easy Garam Masala:

1 Tbsp. ground cumin

1 1/2 teaspoons ground coriander

1 1/2 teaspoons ground cardamom

1 1/2 teaspoons ground pepper

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.

Gluten, Dairy, Egg, Nut Free

Turkey Tacos

1 lb. Ground Turkey (browned and drained)

1 16 oz. Jar of Salsa

1 pkg. Taco Seasoning (1/4 cup)

Taco Shells (whole wheat or white)

Toppings

Combine all 3 ingredients in a Crock Pot. Cook on high 4 hours, low 8. (My Crock Pot cooks hot so I usually do 4-5 hours on low.) Serve in soft taco shells and top with sour cream, cheese, olives, lettuce (or whatever you like). Super simple, healthy, and way YUMMO!