Top Recipes from the 2013 Weight Loss Challenge!

I've been getting lots of requests for some of our recipes!  Here you go! (I do need to go back and figure our the nutritional content for each of them!  I need more hours in the day!)  ENJOY!

Crockpot Turkey Breast
7-8lb bone in young turkey breast
Rub:
1/4 cupdried onion flakes2 tablespoons low-sodium beef bouillon granules1/4 teaspoon onion powder1/4 teaspoon parsley flakes1/8 teaspoon celery seed1/8 teaspoonpaprika1/8 teaspoonground black pepper
Line crockpot with crockpot liner (seriously genius!)
Rub soup mix all over turkey breast, inside, out and under skin
Place turkey breast in crockpot; do not add stock or water or anything else
Cover and cook on high 1 hour and then reduce to low for 7 hours.
Remove turkey, remove bone and skin, put in tupperware and voila! you have turkey breast meat all week for wraps, salads, quick protein snack!
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Fajita Bites
4 Medium Bell Peppers
3 green onions
1/2 c fresh cilantro leaves
4 oz part skim mozzarella cheese
2 cups finely diced cooked chicken breast
1/3 cup of chobani plain non-fat greek yogurt
2 tbsp Pampered Chef Chili Lime Rub
another 1/2 c of chobani plain non-fat greek yogurt
Preheat oven to 400
Cut tops of peppers and scoop out seeds. Wedge the peppers.
Finely chop the onions and cilantro in a manual food processor. Grate cheese.
Mix half of the onion mixture, half of the cheese, chicken and 1/3 c of the greek yogurt and the rub.
Blot excess moisture from peppers and then scoop about 2tbsp of filling onto pepper wedges.
Sprinkle peppers with remaining cheese and bake 5-7 min or until cheese is melted. Mix the remaining 1/2 c of greek yogurt with the remaining half of the onion mixture. Spoon it into a resealable plastic bag and trim corner. Squeeze the yogurt/onion mixture over fajita bites to taste.
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Tomato and Avocado Salad
2 small tomatoes
1 small avocado
2tbsp fresh basil
sea salt to taste
2tbsp balsamic vinegar
Slice tomatoes, top with sliced avocado and basil, season with salt and vinegar (TOO EASY!)
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Red Pepper Soup
1/2 onion, 1 garlic clove 1/4 tsp red pepper flakes. Heat 1tbsp evoo then sauté onion, garlic and flakes 6 min. Add 2 large red peppers (quartered) and 1.5 c of vegetable broth. Cook until peppers are very tender. Carefully put in blender and purée. Serve immediately.
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Pumpkin Pie Oatmeal (for the crockpot)
1/2 C steel cut oats
2 C almond milk
1/2 C pumpkin puree
1/2 t cinnamon
1/4 t allspice
pinch of cloves

spray your crockpot with a nonstick spray, throw in all ingredients, and cook on low for 6-8 hours.
serves 2. serving size 1 1/4 C. calories per serving :205 (i tripled this recipe when i made it, so i have breakfast for the whole week)

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Angela's Overnight Oatmeal

1/4 c old fashiponed oats
1/4 c Greek yogurt
1/3 skim milk or almond milk
1.5 t chia seeds
1 t honey (optional)
1/4 fresh fruit or berries

Mix all ingredients Add berries to top. Fridge overnight or up to 2 days. Eat cold.

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Overnight Oatmeal

Ingredients
◦ 1 cup of milk (skim, almond or coconut milk)
◦ 1/2 cup rolled oats (not quick cooking)
◦ 1/4 tsp. vanilla extract (change it up and use almond extract)
◦ 1/4 tsp. cinnamon
◦ 1 tbsp. raisins
◦ 2 tbsp chia seeds or flax seed*
(add a scoop of protein powder or a scoop of greek yogurt for extra protein)

Instructions
1. Mix all the ingredients together in a bowl and cover.
2. Place in the fridge for at least three hours or overnight.
3. If you prefer it warm, just heat it on the microwave or stovetop but you may need to
add a little extra liquid.
4. Top w/ fresh berries, or dried fruits and nuts if desired. Delish!

Serve size: 1

Notes
This is easily a gluten-free and vegan recipe by using the gluten-free oats and coconut or almond milk.The chia seeds help to absorb some of the liquid and thicken the oatmeal. *If you are not using chia seeds you should reduce the amount of milk but about 1/4 cup. This recipe has daily recommended amounts of 50% calcium, 32% iron, 25% vitamin D, 50% vitamin E, in large part due to chia seeds.
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Hearty Chicken Stew with Butternut Squash & Quinoa Recipe

Yield: Serves 6
Ingredients
1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
3 1/2 cups chicken broth
1 1/2 lb. boneless, skinless chicken thighs
1 tbsp olive oil
1 medium yellow onion, finely chopped
1/2 tsp kosher salt
4 cloves garlic, minced
1 1/2 tsp dried oregano
1 can (14 oz) petite diced tomatoes
2/3 cup uncooked quinoa
3/4 cup pitted and quartered kalamata olives
Freshly ground black pepper, to taste
1/4 cup minced fresh flat-leaf parsley
Instructions
1.Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.

1. Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
2. In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
3. Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
4. Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.
5. Return the saucepan to the stovetop and lower heat to medium. Add olive oil.
6. Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
7. Add minced garlic and oregano. Cook, stirring, for 1 additional minute.
8. To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
9. Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
10. Shred the chicken with your fingers or a fork.
11. Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
12. Stir in parsley and serve.

Notes
Calories 329 / Total Fat 14.1g / Saturated Fat 1.0 / Cholesterol 15.2mg / Sodium 1209mg / Total Carbohydrates 32.8g / Fiber 5.4g / Sugars 3.0g / Protein 19.4g / WW (Old Points) 7 / WW (Points+) 9
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Quinoa Stuffed Mushrooms
20 mushrooms
4 spring onions
1/2 c cooked quinoa
2 T parmesan cheese
Clean mushrooms, snap off stems. Place caps in 9x13 baking pan. Chop stems and spring onion fine. Spray saute pan with pam, add chopped stems and onions. Saute until cooked through. Add quinoa. Cool slightly. Add parm. Stuff mushroom caps (pack down stuffing slightly in cap) and bake about 15 minutes. Serve warm.