Mexi-Mac

IMG_8981

Carbs always seem to get a bad rap, but the truth is, our bodies actually need them. They are the body’s main source of fuel and what gives us energy. It’s best to steer clear of simple carbs that cause the “rush, then crash” such as sugar, processed foods, white rice, white bread and white pasta. Complex carbs take longer to break down and give you a steadier supply of energy.

Serving this Mexi-Mac along with a side salad topped with balsamic/olive oil vinaigrette will give you a healthy balance of carbs, protein and fat.

Here’s what you’ll need:

  • 1.25lbs Ground Turkey (93/7 is preferable)
  • 1 Small Onion, Chopped
  • 1 Clove Garlic, Minced
  • Box of Finely Chopped Tomatoes
  • Diced Green Chili’s
  • Pinto Beans, drained and rinsed (look for BPA free brands such as Eden)
  • Chili Powder – To taste
  • Cumin – To taste
  • Salt & Pepper – To taste
  • 2 Cups Whole Wheat Elbow Macaroni
  • ½ Cup Reduced Fat or Dairy-Free Cheese

Here’s what you do:

  • Brown turkey in a skillet with onion and garlic.
  • Drain liquid off, then add tomatoes, green chili’s, pinto beans and spices.
  • Bring to a boil, then reduce heat to low.
  • Bring a medium pot of water to a boil, then add macaroni.
  • Let turkey mixture simmer until the macaroni is done (usually 6-7 minutes).
  • Drain macaroni.
  • Mix macaroni and turkey mixture together.
  • Place in a broiler safe dish and top with cheese.
  • Place under the broiler for 5-8 minutes, or until cheese has melted.
  • Enjoy!

**This makes enough for several meals and actually tastes even better the next day!

Advertisements

Crockpot Chicken Curry

IMG_8599

If you want something healthy and delicious, that’s also super easy to make, then try this Crockpot Chicken Curry! I usually tend to make this on Bootcamp nights because I can just toss everything in, then dinner is ready when Bootcamp is over.

Here’s what you’ll need:

  • 4 Chicken Breasts (thawed)
  • 1 Can Coconut Milk (I’ve used full fat and light with no major difference noted)
  • ¼ Cup Curry Powder (more or less depending on your tastes)
  • 8-10 Carrots, peeled and chopped about an inch thick
  • 6-8 Celery Stalks, chopped about an inch thick
  • Salt and Pepper to taste
  • 2 Cups Brown Rice (cooked)

Here’s what you’ll do:

  • Salt and Pepper chicken breasts.
  • Mix curry powder and coconut milk together and pour into Crockpot.
  • Place chicken breasts in the coconut mixture.
  • Top with the carrots and celery.
  • Cook on Low 8 hours, or High for 4 hours.
  • Before serving, shred the chicken using two forks, then mix in the cooked rice.
  • Enjoy!

***This makes A LOT! It ends up making 3 meals each for my hubby and myself.

***My hubby loves his served with Chutney and Coconut Flakes. 😉