Ginger Soy Flank Steak

Next time you are looking for a good recipe for a lean cut of steak give this one a try! I first tried this recipe a few years ago and loved it. It got stashed away and I completely forgot about it. The other day I was trying to think of something different to fix and it came to mind so I dug the recipe out of my drawer and decided to fix it for dinner tonight. Enjoy!

Ginger Soy Flank Steak

• 2 inch slice fresh ginger, peeled and finely chopped
• 3 cloves of garlic, finely chopped
• 1 Tbsp crushed red pepper
• 2 Tbsp fresh lime juice
• 1 Tbsp raw honey
• 1/4 cup reduced sodium soy sauce (I use Bragg's Aminos)
• 1 tsp sesame seed oil
• 1 1/2 lb flank steak (or tenderized round steak)

Preparation:

1. Combine ginger, garlic, red pepper, lime juice, honey, soy sauce, and oil in a small bowl; whisk to blend.
2. Place steak in a shallow dish. Pour mixture over steak; marinate, covered, turning once, for 1 hour in the refrigerator. 
3. Preheat grill or broiler on high.
4. Grill or broil steak for 5 to 8 minutes on each side, or until the internal temperature reaches desired temperature on your meat thermometer. Remove from heat; let steak rest, covered with aluminum foil, for 5 to 10 minutes before slicing. 
5. Slice steak thinly against the grain. Enjoy!

Nutritional Information:

Calories: 206

Cholesterol: 74 mg

Fat: 9g

Sodium: 415mg

Protein: 25g

Carbs: 6g

Crockpot Turbo Chili

It is that time of year. The weather is getting colder and nobody wants to be grilling outside. I am always looking for new recipes to put in the crockpot. My family is pretty set with our "family secret" chili that we have be tweaking and perfecting over the years. However, I have heard a few of my friends say how wonderful the crockpot chili recipe is from the Turbo Fire nutrition guide. I have that program and figured I may as well give it a shot..

Not only is it super easy to throw together but it was REALLY good! 

The best thing is you can make the recipe your own. Don't like beans? Leave them out! Like more veggies? Add them! I used my 21 Day Fix containers to portion out my bowl or I would have gone WAY overboard! 

Ingredients:

1 lb lean ground turkey
1 can diced tomatoes
1 large can tomato sauce
8 oz whole kernel corn, canned
1/2 onion, diced
2 cloves garlic
1 can black beans, rinsed
1 can pinto, chili or kidney beans, rinsed
1 tbsp tomato paste
1 pkg Lawrey's Chili Seasoning 
4 oz low fat shredded cheddar cheese (optional)

Brown turkey. Drain and discard fat. Place all ingredients except cheese into slow cooker. Cook for 4 hours on low, or 2 hours on high. Top with 1 oz of cheese, if desired. 


That is it! Super simple and super YUMMY!! If you give this recipe a try let me know how you like it! You can always sub the Lawrey's seasoning for chili seasoning of your own or I have heard Mrs. Dash now makes packaged chili seasoning but I have never seen it in our stores here so I am not sure what all is in it. Enjoy!! 

Eggplant Pizza!

Are you a HUGE fan of pizza like I am but hate how horrible it is for you? Next time you are craving pizza why not try this healthy alternative using eggplant instead of regular crust to help make it a little healthier?

I found this recipe while browsing around on the web looking for different ways to make pizza healthier. Here is the recipe - try it out and tell me what you think!

Original main course recipe by Darla Leal, Stay Healthy Fitness 2013

Ingredients

1 eggplant, sliced
1/2 cup organic jarred marinara sauce
1/2 cup mozzarella cheese or reduced fat Italian cheese blend
1/2 tsp each sea salt and fresh ground black pepper
2 tsp olive oil for brushing

Sliced nitrate free pepperoni (or use your favorite toppings. We also used black olives, artichoke hearts, pesto instead of red sauce, etc)

Preparation

Slice the eggplant and sprinkle with salt on each side. Set aside on large baking sheet for thirty minutes, rinse and pat dry.  This removes the bitterness from the eggplant.

Preheat your oven to 425 degrees. Brush or rub each side of the eggplant slices with olive oil.  Sprinkle both sides 1/2 tsp each sea salt and fresh ground black pepper. Place eggplants slices on a cooling rack that’s on a baking sheet, and bake until they are softened and a little brown, approximately six minutes. Remove from oven.

Spoon the marinara sauce on the eggplant slices, add the cheese and nitrate free pepperoni.  Go crazy with adding your favorite toppings!

Return the baking sheet to the oven and bake for another five minutes, until the cheese is melted.  For an extra crisp topping, broil for a few minutes until browned. Enjoy!

 
 

Kick Off Weight Loss with the 3 Day Refresh!

Now that the holiday festivities are over do you feel like you ate way too much food? I know I sure did and I am really feeling the aftermath of all of that food. When I am not eating food I normally eat I start feeling tired, bloated and just plain BLAH! 

In order clean out my system and get back on track so I can start my new PiYo program tomorrow I will be making tomorrow Day 1 of my 3 Day Refresh. I am excited to get back on track so I can start sleeping better and kick these junk food cravings that have come back. Do you think you could use a jump start? See if the 3 Day Refresh is a program you think would benefit you! It is a great program for anyone who has indulged a little too much over the weekend or holidays, for those who have hit a plateau or those who need a jump start for a new nutrition/fitness program. 

So what exactly is the 3 Day Refresh?

The 3 Day Refresh is a 3 day program that consists of Shakeology, high protein shakes, and digestive drinks that are paired with a menu that consists of an array of fresh fruits, vegetables and healthy fats. The objective of the program is to help you kick-start healthier eating habits while you fuel your body and lose weight. 

The healthier alternative to liquid fasts.

If you have ever done a juice fast or an all liquid cleanse you may feel weak and sluggish due to the high sugars and low protein. The 3 Day Refresh will leave you feeling energized, lighter and REFRESHED!

Want to give the 3 Day Refresh a try? As with all of our programs it comes with a 30 Day Money Back guarantee. What have you got to lose? 

Questions? Contact me karen.pickard79@gmail.com and put "3 Day Refresh" in the subject line. 

Ready to order now? Go HERE and log in and click "SHOP". Once you have ordered I will add you to my private 3 Day Refresh group on Facebook. The Challenge Pack is on sale this month so you can get this amazing program for only $10 more with the purchase of Shakeology! 

I will be blogging about my 3 Day Refresh journey on here so stay tuned!!

Crock Pot Stuffed Bell Peppers

On my quest to find some new crock pot recipes I ran across this recipe for Crock Pot Stuffed Bell Peppers. Now that the temperatures are dropping and my schedule is filling up with all of the normal holiday hustle and bustle I am always on the search for something I can cook for dinner that won't have me standing in the kitchen all night after work. I will be giving this a try very soon...

Crock Pot Stuffed Bell Peppers

Ingredients

• 6 bell peppers
• 2 tbsp olive oil
• 1 onion
• 2 cloves garlic
• 1 lb ground turkey
• 2 tsp thyme
• 2 tsp oregano
• 1 tsp turmeric
• 2 cups diced tomatoes
• 1/2 cup parsley
• 1/2 cup tomato paste
• 1/2 cup water
• 1/4 cup lemon juice
• 2 tbsp sugar
• 3 cups rice
• 1 tsp salt
• 1 tsp pepper

Preparation

1. Cook rice as directed on package.
2. Cut off the tops of six bell peppers. Set aside on a dish to use as lids later.
3. Remove seeds and ribs from peppers.
4. Heat 2 tablespoons of olive oil in a medium pan.
5. Add 1 chopped medium onion and 1 clove of garlic (minced). Cook for 10 minutes.
6. Add 1 pound of ground turkey to the pan, and cook until the turkey is no longer pink.
7. Transfer turkey mixture to a large bowl.
8. Add 3 cups of cooked rice, 2 teaspoons of thyme, 2 teaspoons of oregano, 1 teaspoon of turmeric, and 2 cups of diced tomatoes.
9. Mix gently, and fold in 1/2 cup of parsley.
10. Season with 1 teaspoon of salt and 1 teaspoon of pepper (to taste).
11. In another small bowl, mix 1/2 cup of tomato paste, 2 cups of water, 1/4 cup of lemon juice, and 2 tablespoons of sugar.
12. Mix until sugar dissolves, and season with salt and pepper to taste.
13. Place half of the tomato paste mixture in the bottom of the Crock-Pot.
14. Stuff peppers with turkey mixture and place upright in the Crock-Pot.
15. Spoon the remaining tomato paste on top of the peppers.
16. Place pepper lids on each pepper.
17. Cook on low for 6 hours (or on high for 2 hours).

Cook Time

6 hours

Serves

6

Calories

320

Protein

20 g

Total Fat

10 g

 

Saturated Fat

2 g

 

Carbohydrates

38 g

Dietary Fiber
        5 g