Clean Beef Stroganoff

Rainy day, and ready for some fall comfort food - but not ready for the 'comfort food' pounds... so I decided I would start experimenting with my family favorite comfort foods and making them healthy or at least healthier! First on our list, clean Beef Stroganoff - simple modifications made this just as tasty and a lot fewer calories!

What you need:

• 1.5 pounds of beef tips (I cut off any additional fat)
• 1/4-1/3 cup whole wheat flour
• Extra Virgin Olive Oil
• Large yellow onion, cubed
• 8oz sliced mushrooms
• 2/3 cups of water
• 1 cup plain greek yogurt
• salt/pepper
• egg noodles (ccoked as per package instructions)

What you need to do:

1. In a large skillet, heat up EVOO (just enough to coat the pan)
2. Toss beef tips in whole wheat flour until evenly coated. (discard extra flour)
3. Add beef tips to skillet.
4. Evenly brown.
5. Place browned beef tips in a large pot.
6. In the same skillet, re-oil and heat.
7. Cook and lightly brown onion and mushroom.
8. Add onions and mushrooms to large pot with the beef. 
9. Add water, salt and pepper.
10. Cover and simmer on LO for 2 hours.
11. Before serving, add greek yogurt.
12. Serve over egg noodles
13. Enjoy!

Squashbrowns

I miss potato hash browns - oh, the ones my mom makes are fabulous! With an excess of spaghetti squash from the garden, I thought 'why not?'! Texture was a bit off for me, to be honest but pretty darn good for a change! The key is to squeeze out all the water from the spaghetti squash!

 

What you need:

• Spaghetti squash, cooked and pulled apart (check out how to make the perfect spaghetti squash)
• 1/2 onion (diced finely)
• 1 egg
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tsp garlic powder
• Extra Virgin Olive Oil or unsalted butter for frying

What you need to do:

1. Place prepared squash and diced onion in a colander. With a large spoon, press down firmly - to drain the excess water from the squash and onion. THIS IS A CRITICAL STEP!
2.  Dab top with a paper towel
3. In a mixing bowl, beat egg, salt, pepper, and garlic together.
4. Add in squash and onion
5. Mix until well incorportated
6. Heat oil or butter in a frying pan.
7. While pan is heating, hand form patties - I made minis (about 1/8 c each)
8. Once pan is hot, add patties and brown both sides (time will vary)
9. Garnish with greek yogurt and parsley! (I added a little shredded cheddar too!)
10. Enjoy!
    

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Turkey Quinoa Meatloaf

 

What you need:

• 1 lbs raw 93% lean ground turkey
• 1/2 cup all natural-mild salsa
• 1/2 cup cooked quinoa, cooled
• 1 large eggs, lighly beaten
• 2 cloves garlic, finely chopped
• 1 tsp sea salt or Himalayan salt (Mineralize)
• Ground black pepper (to taste, optional)
• Fresh chopped parsley (for garnish, optional)

What you need to do:

1. Preheat oven to 375 degrees F (190 C)
2. Combine turkey, salsa, quinoa, eggs, garlic, salt, and pepper in a large bowl; mix well by hand or with rubber spatula
3. Shape mixture into shape of a loaf and place in baking dish
4. Bake for 60minutes, or until center is no longer pink and meat is cooked through.
5.  Let stand 10 minutes before serving
6. Garnish with parsley

Clean Chicken & Dumplings

I love comfort food, and I love crock pot meals... only problem is the calories, fat and sodium... this is a great spin on a comfort food favorite - easy, conveint and economical!

What you need:

• Soup:
• 4-6 C. Reduced Sodium Chicken Broth
• 1 1/2 Lbs. Boneless Skinless Chicken Breast
• 2 C. Peas & Carrots, Frozen
• 1 Onion, Chopped
• 2 Celery Stalks, Chopped
• 2 Garlic Cloves, Minced
• 1 Tsp. Basil
• Dumplings:

• 1 1/2 C. Whole Wheat White Flour
• 1 1/2 Tsp. Baking Powder
• 1 1/2 Tsp. Parsley
• 1/2 Tsp. Garlic Powder
• 1/8 Tsp. Onion Powder
• 1/4 C. Light Butter (Room Temperature), Cubed
• 1/3 C. Fat Free Cheddar, Shredded
• 2/3 C. Fat Free Milk

What you need to do:

1. Toss everything for the soup into the crock pot. (how awesomely easy is that!)
2. Cover and set to cook for 6-8 hours on high or 8-10 hours on low.
3. Once nearly done, remove the chicken and shred with a fork.
4. Add the chicken back to the crock pot and cover.
5. Set the crock pot to high now if you've been cooking this on low.
6. Combine the flour, baking powder, parsley, garlic powder, onion powder, salt and pepper for the dumplings together in a medium bowl.
7. Cut in the butter using two forks or your hands until it begins to form a grainy mixture (resembling corn starch.)
8. Add in the cheddar and milk.
9. Mix just until a thick dough forms and all lumps are out.
10. Drop the dough by rounded spoonfuls into the crock pot.
11. Cover and cook on high for 30-60 minutes.
12. Enjoy!

Servings: 6 • Size: About 1 1/2 Cups • Calories: 288.1 • Fat: 5.5 g • Carb: 34.7 g • Fiber: 6.8 g • Protein: 26.7 g • Sugar: 0.9 g • Sodium: 701.5 mg