HillFit

Good Morning Hill Fitters!!

This thread is for recipes!! I am going to be posting some of my favorite healthy recipes & I want YOU to share your favorite healthy meals, recipes, snacks & sips!

TURKEY, KALE & TAHINI DINNER BOWLS
Prep Time 20 minutes
Author Rachael DeVaux
Ingredients
1/2 onion, diced
1 tbsp minced garlic
2 tbsp avocado oil
3-4 cups sliced mushrooms (totally optional- can leave out)
1 lb organic ground turkey
1 big bunch dino kale, finely chopped
3 tbsp coconut aminos
3 tbsp tahini
pink salt & pepper, to taste
Toppings
1/2 cup chopped green onion
3 tbsp toasted pine nuts
Instructions
In a large skillet, sauté onion and garlic in oil until the onion becomes translucent, about 3-5 minutes. Add in sliced mushrooms + splash of water to help steam. cook on medium for several minutes, then add turkey to brown, followed by coconut aminos, finely chopped kale and seasonings.

Stir in tahini towards the end and then top with green onion & pine nuts. Enjoy!

This is one of me easy go to favorites!

Turkey Meatloaf Muffins

1 pound lean ground turkey
1/4 olive oil
1/2 cup quick oats
1/2 teaspoon garlic powder
freshly ground pepper
1/2 cup barbecue sauce (use one low in sugar)
1/4 cup ketchup
2 teaspoons Worcestershire sauce

1. Preheat oven to 375 Spray a six-cup muffin with nonstick cooking spray.
2. In a large bowl, combine ground turkey, olive oil, quick oats, garlic powder and freshly ground black pepper.
3. in a 1-cup measuring cup, measure out barbecue sauce, ketchup and Worcestershire sauce; stir well. Pour half of the barbecue sauce mixture into the ground turkey mixture and mix to combine.
4. Evenly divide the meat mixture between the six muffin cups, smoothing the tops of the mounds. Carefully spoon the remaining barbecue sauce mixture over the meatloaf muffing. Bake for 30 to 45 minutes, until the center of a meatloaf muffin reaches 165 degrees on an instant read thermometer. Use a spoon to help lift the muffins out of the pan and drain on a paper towel lined plate.

Greek Chicken Meal Prep

Greek Chicken
2 pounds boneless skinless chicken breasts
1/4 cup olive oil
3 Tbs garlic minced (Note, adjust to preference)
1/3 cup fresh lemon juice
1 Tbs red wine vinegar
1 Tbs dried oregano
1/3 cup plain Greek yogurt
Kosher salt and freshly ground black pepper to taste

Cucumber Salad
2 English cucumbers peeled and sliced
1/3 cup lemon juice
2 Tbs olive oil
1 Tbs red wine vinegar
1/2 Tbs minced garlic
1/2 tsp dried oregano

Tzatziki Sauce
1 cup plain Greek yogurt
1 English cucumber finely diced
1 tsp - up to 1 Tbs minced garlic adjust to garlic preference
1/2 Tbs dill weed or 1 Tbs fresh dill, chopped fine
1 1/2 tsp fresh lemon juice
1 tsp lemon zest
1/2 tsp chopped fresh mint optional
Salt and pepper to taste

The Rest
3 cups cooked brown rice
1 1/2 pounds cherry tomatoes halved
1/2 cup red onion slices

Instructions
In a large plastic zip bag, combine olive oil, garlic, lemon juice, red wine vinegar, oregano, greek yogurt and salt and pepper. Massage to mix.
Add chicken into the bag.

Massage to make sure chicken is full covered and marinate for at least 20 minutes, up to 12 hours.
Drain the chicken from the marinade, discarding the marinade.

In a skillet, heat some olive oil over medium-high heat.
Add chicken when it is hot, and cook, flipping part way through. Cook approximately 3-4 minutes per side. Cooking time depends on thickness and size of the chicken. Cook until internal temp is 165 degrees.
Remove from pan, and let cool.

Once cool, cut into bite sized pieces. Just make sure you let it cool, or all the juice will run out.

Meanwhile, make cucumber salad by chunking the cucumbers, and tossing in a bowl with the lemon juice, olive oil, red wine vinegar, garlic, and oregano. Set aside

Make tzatziki sauce by combining the Greek yogurt, cucumber, garlic, dill weed, lemon juice, lemon zest in a small bowl; season with salt and pepper. And add mint (optional)

Refrigerate while assembling your bowls.
Cook brown rice according to package directions. When finished cooking, divide between meal prep containers, 1/2 cup in each container, halve cherry tomatoes, and mix with red onion slices. Divide amongst the bowls.
Top with chicken, cucumber salad, and some tzatziki sauce.
Keep for 3- 5 days in airtight container, serve cold!

From: Eazy Peazy Meals

Chicken and Broccoli

INGREDIENTS

Marinade/dipping sauce:
1 tablespoon freshly squeezed lime juice
½ cup packed cilantro leaves
1 cup unsalted cashews, dry-roasted, raw, or toasted
¼ cup avocado oil
4 garlic cloves, roughly chopped
1 tablespoon tamari
1 tablespoon coconut aminos
1 jalapeño pepper, stemmed, seeded, and roughly chopped
Chicken and broccoli:
2 boneless, skinless chicken breasts, pounded thin (see tip below)
1 large broccoli head, cut into florets
2 tablespoons avocado oil
PREPARATION

Preheat the oven to 475°F.
In a food processor, pulse all the marinade/dipping sauce ingredients to a pesto consistency. Reserve half to serve as a dipping sauce.
Place the chicken on a parchment-lined baking sheet and coat it with the remaining marinade. Coat the broccoli with avocado oil, then spread it on the baking sheet with the chicken. Bake for 7 minutes, flip the chicken breasts and broccoli florets, and bake for 7 more minutes, until the chicken is cooked through and the broccoli is lightly browned.
Serve immediately with the dipping sauce

2 Servings
Kelly LeVeque

I have Kelly LeVeque cookbook and I’ve made this before. It’s delicious!

I made the chicken and brocolli last night...AMAZING!

Thanks for sharing recipes . Can’t wait to try