Turkey Stuffed Sweet Potatoes

1 lb ground turkey
2 large sweet potatoes
1/4 cup hot sauce (any kind you like)
1 Tbsp avocado oil
1 yellow onion diced
1 clove garlic minced
2 tsp chipotle chili powder
1 tsp ground red pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
salt and pepper

Preheat oven to 425

Cut your sweet potatoes in half lengthwise and put them face down on a cookie sheet.  Put in the oven for 25-30 minutes depending on how thick they are. 

While the potatoes cook, heat up a skillet over med/high heat.  Add oil, cooking garlic and onions until translucent.  Add ground turkey.  When turkey is half way done, add spices.  Finish cooking.

Scoop insides of sweet potatoes out of the skins being careful not to break the skins. Mix the potatoes with the turkey mixture, the scoop back into the skins.  Place on cookie sheet, face up, back into the oven and cook for 3-5 more minutes. 

Cheeseburger Casserole

12-16oz ounce whole wheat rotini pasta (dry)
2 teaspoons extra virgin olive oil
1 large onion, finely chopped (about 1 1/2 cups)
2 garlic cloves, minced or 1/2 tsp garlic powder
1 1/2 pounds ground turkey
1 1/2 teaspoon salt
3/4 teaspoon pepper
2-3 tablespoons tomato paste
3 cans 14 ounces diced tomatoes
3 tablespoons Dijon mustard or mix with regular 
1 1/4 cups cheese 

Preheat the oven to 350 degrees.  Spray a 2-quart casserole dish (or a 9×13 baking dish) with cooking spray.  In a large pot of boiling salted water, cook the pasta according to the package directions for al dente and drain well.

In a large skillet, heat the oil over medium-low heat.  Add the onions and cook until soft, about 5 minutes.  Stir in the garlic and cook for 30 seconds.  Stir in the ground turkey, season with salt and pepper, and cook until browned.  Stir in the tomato paste, then add the tomatoes and mustard.  Let the mixture bubble gently until it is slightly thickened, about 2-5 minutes.

Toss the meat mixture with the pasta and spread it into the prepared baking dish. Top with the cheese and bake until the cheese is melted, about 15 minutes.  Sprinkle the chopped pickles over the top and serve.

Serves 8-10

Recipe from Mimi's Fit Foods

Instant Pot Mexican Chicken

1 1/2 Cups Brown Rice
3/4 Cup Salsa (Sometimes I throw in a whole cup, and I like fresh best or Costco)
1 Can kidney beans, drained/rinsed
1/2 Cup frozen corn (I don't always add this)
1 1/2 cups chicken stock
2 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cumin
1 tsp salt
12-16oz chicken breasts (I use 2 costco frozen breasts)
Toppings
Cheese, avocado, sour cream, cilantro, fresh limes, chips

Instructions:
1. Place rice, salsa, beans, corn, and chicken stock in the instant pot.  Stir to combine.
2. Nestle the chicken breasts (I use frozen, but thawed is fine) down into the rice liquid mixture.  Sprinkle all seasonings on top of the chicken mixture.
3. Secure the lid and cook on HIGH PRESSURE for 24 minutes on manual.
4. NPR the instant pot for a few minutes then quick release the remainder.  Remove the chicken, shred, then add back to the pot.  Stir together and serve with toppings of choice.

Recipe from Meaningful Eats with a few adjustments on seasonings.  (I added more!)

Chocolate Speckled Frosty

Chocolate Speckled Frosty 
Makes 1 serving 
255 calories / 9F / 24C / 21P 
2/3 cup unsweetened almond milk 
½ serving chocolate protein powder 
50g banana, frozen 
¼ cup 2% cottage cheese 
15g dark chocolate chips 
1 tsp. cocoa powder 
½ tsp. vanilla extract 
Vanilla stevia drops 
2 Tbs. Reddi Wip, optional 
10-12 ice cubes 
1. Place all ingredients in a blender and blend until smooth. Pour into a cup and top with 
whipped cream.

Peach Crisp

Peach Crisp
Makes 12 servings
Macros without ice cream: 
235 calories | 7F | 39C | 6P 
2 Pounds ripe, but firm peaches - halved, pitted + cut into slices {peel if desired}.
1/4 cup coconut sugar 
1 Tbs. Lemon juice 
1/2 tsp. Almond extract 
Topping: 
2 cups rolled oats 
1-1/2 cups Cinnamon Oat kodiakcakesMix {or any other kodiakcakes mix}
1/2 cup honey
1 Tbs. Cinnamon 
1/4 tsp. Sea salt 
6 Tbs. Butter or coconut oil, chopped 
1. Preheat oven to 375 degrees. 
2. In a large bowl, add peaches, coconut sugar, lemon juice + almond extract. Pour into a greased 9x13 glass baking dish. 
3. Combine all topping ingredients in a bowl with hands or a pastry cutter until thick and crumbly. Press on top of the peach mixture. 
4. Bake for 20-25 minutes. Serve warm. We like to top ours with halotop creamery vanilla or Reddi Wip!

Healthy Chocolate Peanut butter No Bake Cookies

Healthy Chocolate Peanut butter No Bake Cookies
Makes 15 cookies. 150 calories | 8F | 17C | 3P
You'll need: 
1/4 cup unsweetened almond milk 
1/2 cup honey *add stevia too for extra sweetness
2 Tbs. Cocoa powder 
1/4 cup grass-fed butter or coconut oil
1/2 cup all-natural peanut butter
A pinch of Himalayan pink salt 
1-1/2 cups rolled oats 
1. Whisk milk, honey, cocoa powder, coconut oil & butter together in a sauce pan. Bring to a boil and stir for one minute. Turn heat down to low. 
2. Stir in peanut butter, stevia, salt & oats until combined. Remove from heat. 
3. Spoon into balls and place on a tray or cookie sheet lined with parchment paper. Let set in the fridge for 30-60 minutes. ENJOY! *to lower the fat/calorie content, sub 1/2 cup powdered peanut butter + 1/4 cup water in place of the peanut butter

Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread
Makes 2, 9x5" loaves
12 slices per loaf 
180 calories / 4F / 33C / 4P
Ingredients: 
15 oz. pumpkin purée
3 eggs 
3/4 cup honey 
3/4 cup coconut sugar
1/2 cup unsweetened applesauce 
1/2 cup nonfat, plain, Greek yogurt
2 Tbs. fresh orange juice 
1/2 Tbs. molasses
1 tsp. vanilla 
2 tsp. cinnamon
1/2 tsp. nutmeg 
1/2 tsp. cloves 
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt 
3 cups white, whole-wheat flour 
1 cup dark chocolate chips 
1. Preheat oven to 350 degrees. 
2. Beat pumpkin, eggs, honey, coconut sugar, applesauce, Greek yogurt, orange juice, molasses & vanilla together in a large bowl. Mix until well combined. Set aside. 
3. Stir flour, cinnamon, nutmeg, cloves, baking powder, baking soda and sea salt together in a separate bowl. 
4. Add wet ingredients to dry ingredients and stir until just combined. Stir in 2/3 cup chocolate chips. 
5. Grease 2, 9x5" loaf pans. Pour batter evenly into the two pans then sprinkle the remaining 1/3 cup chocolate chips over the top. 
6. Bake for 40 minutes. Remove from oven and cover loosely with foil. Bake an additional 10 minutes. Let cool. ***For mini muffins, bake at 350 degrees for 15 minutes.

Chewy Pumpkin Spice Cookies 🍪

Chewy Pumpkin Spice Cookies 🍪 
Makes 26 cookies
145 calories / 5F / 22C / 4P / per cookie 
1/2 cup butter 
1 cup coconut sugar 
1/4 cup honey 
1 tsp. vanilla 
1 large egg 
1/3 cup pumpkin 
1/2 tsp. baking soda 
1 tsp cinnamon 
1/4 tsp. ginger 
1/4 tsp. sea salt
1/8 tsp. cloves 
1/8 tsp. nutmeg 
2-1/2 cups Kodiak power cakes 
1/2 cup chocolate chips 
1. Preheat oven to 350 degrees. 
2. Beat butter, sugar and honey together in a large bowl. Add vanilla, egg and pumpkin. Best until well combined. Set aside. 
3. In a separate bowl combine all the dry ingredients. Add the wet to the dry and stir until well combined. Fold in chocolate chips. 
4. Scoop into balls and place on a baking sheet lined with parchment paper. 
5. Bake for 10-12 minutes. Let cool 2 minutes then transfer to a cooling rack.