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Ground Turkey Spaghetti

Ground Turkey Spaghetti

Course Dinner, Main Course
Prep Time 20 minutes
Cook Time 30 minutes
Servings 8 people
Calories 352kcal

Ingredients

  • 1 Tablespoon olive oil
  • 1/2 yellow onion diced
  • 1 pound lean ground turkey
  • 2 teaspoons dried basil
  • 2 teaspoons dried parsley
  • 1 teaspoon pepper
  • 2 teaspoons salt
  • 1 Tablespoon Truvia Baking Blend
  • 2 (14.5 ounce) cans diced tomatoes undrained
  • 1 (6 ounce) can tomato paste
  • 2 (15 ounce) cans tomato sauce
  • 1 (16 ounce) pkg. Barilla Protein+ Spaghetti

Instructions

  • Heat olive oil in a large saucepan over medium heat.
  • Add onion and turkey and cook until onion is tender and turkey is cooked through. Season with basil, parsley, pepper and salt.
  • Add Truvia, diced tomatoes, tomato paste and tomato sauce; mix until well combined. Bring to a boil over medium-high heat and let boil for 10 minutes, stirring occasionally. Reduce heat to low and let simmer for 30 minutes, stirring occasionally.
  • Meanwhile, cook pasta according to package directions; set aside. Toss pasta and sauce together before serving.

Notes

MFP: MFF Ground Turkey Spaghetti
Serving size: 1/8 of recipe

Nutrition

Calories: 352kcal | Carbohydrates: 57.4g | Protein: 28.2g | Fat: 2.8g
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Greek Grilled Chicken

Greek Grilled Chicken

Course Dinner, Main Course
Prep Time 6 hours 10 minutes
Cook Time 14 minutes
Total Time 6 hours 24 minutes
Servings 6 people
Calories 192kcal

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 1 5.3 ounce container plain nonfat Greek yogurt
  • 1 Tablespoon olive oil
  • 1 Tablespoon garlic minced
  • 1/2 Tablespoon dried oregano
  • Juice and zest of 1 lemon
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup fresh parsley chopped

Instructions

  • Place chicken in a gallon-sized resealable bag.
  • In a small mixing bowl, whisk together remaining ingredients and pour on top of chicken. Seal bag and let marinate in the fridge for at least 6 hours, or overnight.
  • After marinating, preheat a grill or grill pan to medium-high heat. Cook the chicken for 6-7 minutes on each side until fully cooked and it reaches an internal temperature of 165 degrees F. Allow to rest for a few minutes before serving.

Notes

MFP: MFF Grilled Greek Chicken

Nutrition

Serving: 3.7ounces | Calories: 192kcal | Carbohydrates: 2.6g | Protein: 37.2g | Fat: 3.6g
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Protein Pumpkin Chocolate Chip Muffins

Protein Pumpkin Chocolate Chip Muffins

Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 170kcal

Ingredients

  • 1/2 cup unsweetened applesauce
  • 1/4 cup Truvia Baking Blend
  • 1 cup pure pumpkin purée
  • 1/2 cup nonfat plain Greek yogurt
  • 1/4 cup low-fat 1% milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 Tablespoon pumpkin pie spice
  • 1 1/2 cups all-purpose flour
  • 75 grams vanilla protein powder
  • 1/2 cup semisweet chocolate chips

Instructions

  • Preheat oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick cooking spray; set aside.
  • In a large mixing bowl, whisk together applesauce, Truvia, pumpkin, Greek yogurt, milk and vanilla.
  • Mix in baking soda, baking powder, salt, pumpkin pie spice, flour and protein powder until well combined.
  • Fold in chocolate chips then divide batter evenly between muffin cups. Bake for 18-20 minutes, or until set.

Notes

Serving size: 1 muffin
MFP: MFF Protein Pumpkin Chocolate Chip Muffins

Nutrition

Serving: 2.6ounces | Calories: 170kcal | Carbohydrates: 26.9g | Protein: 8.1g | Fat: 3.3g
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Roasted Balsamic Brussels Sprouts

Roasted Balsamic Brussels Sprouts

Course Side Dish
Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings 6 people
Calories 115kcal

Ingredients

  • 1 1/2 pounds Brussels sprouts trim off dry stems and remove loose leaves
  • 2 Tablespoons olive oil
  • 1 teaspoon kosher salt
  • 3 Tablespoons balsamic vinegar
  • 3 teaspoons honey

Instructions

  • Preheat oven to 425 degrees F. Line a large baking sheet with foil and spray with nonstick cooking spray; set aside.
  • Cut Brussels sprouts in half through the stem and place in a large bowl or resealable gallon-sized bag. Pour olive oil over Brussels sprouts and toss to coat then spread in an even layer on prepared pan. Sprinkle salt on top.
  • Place in the oven and bake for 25 minutes.
  • In a small bowl, whisk together balsamic vinegar and honey. After Brussels sprouts are done cooking, remove from oven, pour balsamic mixture over the top, toss to coat and return to the oven and broil on high for 1-2 minutes.

Notes

MFP: MFF Roasted Balsamic Brussels Sprouts

Nutrition

Serving: 3ounces | Calories: 115kcal | Carbohydrates: 14.3g | Protein: 3.3g | Fat: 5g