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Curried Turkey Salad

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Curried Turkey Salad

Curried turkey salad is one of my favourite ways to use up leftover turkey.  If you’ve still got some turkey left from Easter (maybe hanging around it the freezer?) definitely give this a try!

🥄 125 g cubed turkey breast

🥄  2 tbsp light mayonnaise

🥄 1 rib celery, finely chopped

🥄 1 green onion, diced

🥄 1/2 tsp curry powder

🥄 salt & pepper to taste

Mix the mayonnaise with the curry power and salt and pepper.  Mix remaining ingredients in a bowl, then mix the mayonnaise mixture into the bowl.  Serve curried turkey salad on toast, a bun, over salad.

 

Apple Pie Greek Yogourt

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Apple Pie Greek Yogourt

This is perfect for those days when you are craving a treat but want to keep things healthy!

🥄 1 cup plain Greek yogourt

🥄 5 drops maple-flavoured liquid Stevia

🥄 ½ tsp apple pie spice blend

🥄 ½ apple, cut into small dice

🥄 1 tbsp chopped walnuts

 

Mix the Greek yogourt with the Stevia and the apple pie spices.  Top the yogourt with the chipped apple and walnuts.  Enjoy right away.  (Don’t let the apple get brown.)

 

Chicken & Cucumber Salad

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Chicken & Cucumber Salad

🥄  1 cucumber

🥄  3 – 4 cherry tomatoes

🥄  1 grilled chicken breast, sliced

🥄   Your favourite salad dressing

🥄   Parsley or basil, for garnish

Spriralize a cucumber, top with quartered cherry tomatoes, the grilled chicken breast, herbs and dressing. Enjoy!

Whipped Feta Dip

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Whipped Feta Dip

🥄 50 g feta cheese

🥄 75 g plain Greek yogourt

🥄 ¼ lemon, juiced

🥄 ¼ tsp garlic powder

🥄 ¼ tsp crushed red peppers

🥄 2 green onions finely sliced

🥄 1 tbsp parsley, chopped

 

Combine all ingredients except the green onions and parsley in the small bowl of a food processor and pulse until the feta is smooth and the ingredients are well combined.  Scrape down the sides of the bowl as needed.

 

Remove the dip from the food processor bowl into a mixing bowl and stir in the green onions and the parsley.  Stir through.

 

Serve with veggies, sweet potato fries, or anything you’d like!

Chicken & Broccoli Salad

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Chicken & Broccoli Salad

This is my healthy take on broccoli salad.

Serves 4

 

🥄 ½ c plain Greek yogourt

🥄 2 tbsp red or white wine vinegar

🥄 2 tbsp granulated sweetner (or sugar)

🥄 3 shredded chicken breasts

🥄 5 slices turkey bacon

🥄 2 heads broccoli, cut into florets

🥄 1 red onion, finely diced

 

In a small bowl mix together the Greek yogourt, vinegar and sweetener.  Set aside.

 

Blanch the cut broccoli florets in boiling water for about 2 minutes – just long enough to soften the broccoli a bit.  Drain and set aside to cool.

 

Pan fry the turkey bacon, and cut up into small dice.

 

In a large mixing bowl, mix the cooled broccoli, shredded chicken, turkey bacon, broccoli, and red onion, then mix the dressing through.

 

Enjoy!

Egg, Avocado and Toast

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This standby is a weekend favourite at our house:

🥄 slice “Power Bread”(high protein bread), toasted

🥄 ½ mashed avocado

🥄 1 fried egg

That’s all there is to be said. It’s perfect with a cup of coffee on Sunday morning.

 

Sirloin and Cheddar Fries

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Sirloin and Cheddar Fries

This killer combo has delicious written all over it.  My husband and I both love it.  In these days of #StayHome, this is becoming a Saturday night special.

🥄 Dice yellow potatoes into fry cut, and make fries in your air fryer.  I estimate about 2 medium sized potatoes per person, and typically roast my fries for about 35 minutes at 390F.

🥄 Barbeque sirloin to your liking.  Slice thinly and into bite sized pieces.

🥄 Pile the fries onto a parchment lined cookie sheet.  Top the fries with the sirloin and a drizzle of your favourite barbeque sauce.

🥄 Top with shredded cheddar cheese

🥄 Stick the tray under your broiler for about 5 minutes or until the cheese is melty.

Teriyaki Salmon and Quinoa Bowl

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Teryaki Salmon and Quinoa Bowls

Prepare the marinade:

🥄 2 tbsp water

🥄 ½ c soy sauce

🥄 2 tbsp Sukrin gold, or other brown sugar style sweetener

🥄 2 tbsp garlic-ginger paste

🥄 2 tsp apple cider vinegar

 

Split the marinade into two dishes.  To the first dish add 3 pieces salmon.  To the second dish, add 1 sliced red pepper and 1 sliced orange pepper – or your favourite veggies.  Marinade each for 1 hour.

 

Bake the salmon in the oven on a parchment lined baking sheet at 350F for 25 min.

 

Pan fry the peppers over medium heat just until they start to soften.

 

Serve with cooked quinoa and enjoy!

Celery Chicken

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Celery Chicken . . . that’s a thing, right?  Apparently these days it is for me.  Since we’re working hard not to go out any more than we need to, it’s a matter of eating what’s in the fridge.  Our next grocery run won’t be until midweek, so the pickings are kinda slim, but no matter.  Just making it happen over here.

To make 4 servings:

🥄   Make your rice per package directions.

🥄 Saute 4 diced chicken breast in a pan over medium heat. Add a few of your favourite dried herbs for flavour – I used some oregano and basil.  Remove from the pan and set aside.

🥄 Add to your pan 2 diced red onions, 1 head of chopped celery and 2 diced cloves of garlic. Saute until soft.

🥄 Add the chicken back to the pan, along with the cooked rice.

🥄 Top each serving with 2 tbsp with chopped roasted almonds

Korean Beef

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Happy Friday, Friends! This yummy spin on Korean beef is well worth making. I’ve enjoyed every single bite this week. ⁣
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To make 4 servings:⁣
🥄 1 lb extra lean ground beef⁣
🥄 1 tbsp garlic-ginger paste⁣
🥄 1/4c surkin gold or other brown sugar type sweetener⁣
🥄 1/4c soy sauce⁣
🥄 2 tsp sambal oelek, or other hot sauce⁣
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Pan fry the ground beef and drain. Return to pan, and add remaining ingredients. Stir through over low heat.⁣
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Serve over brown rice and top with diced green onion and sesame seeds.⁣