It’s fall, ya’ll! Just because Thanksgiving, Christmas and Hanukkah are right around the corner doesn’t mean you have to throw your healthy eating habits out the window.
This past July I decided it was time for me to start eating healthier and exercising for 30 minutes a day … kind of a mid-New Year Resolution of sorts. So far I’ve lost 10 pounds (woohoo!), while reducing my daily stress and anxiety levels (who doesn’t need that?).
As a result, I’ve compiled some of my favorite family-friendly, kid-approved, healthy recipes to start your fall off right! I originally got the idea of these recipes from Pinterest so I conveniently linked the original recipes, but my tweaks are listed in this article.
Still following your New Years Resolution to loose a few extra pounds? We’ve got you covered. Trying to get a jump start on cutting calories for 2016? These are perfect options.
If your kids like green peppers – this is a healthy must try!
4 green peppers (I cut mine down the center)
8 ounces of mushrooms, sliced
1 pound of lean ground beef
2 Tablespoons of hot sauce
3 Tablespoons of Worcestershire sauce
2 Tablespoons of olive oil
4 ounces of low fat Mozzarella cheese (optional)
Preheat your oven to 350 degrees. Cut each pepper in half lengthwise. Remove the stem and pick out the white membrane and seeds. Shake all the water off of the pepper and pat dry with a paper towel. Place peppers on a baking pan covered in foil and bake for 15 minutes. While the peppers are in the oven, in a large skillet, heat olive oil over medium heat. Add the onion and mushrooms and saute until the onions are slightly golden. Remove from the pan and set aside. Add beef, hot sauce, and Worcestershire sauce to another large skillet. Cook until the meat is browned. Then combine the onions and mushrooms in the beef pan. Stir to combine. Remove any water that has accumulated in the peppers. Stuff the peppers with the beef, onion, and mushroom mixture and top each pepper with a sprinkle of cheese. If you decide to use cheese pop the peppers back into the oven just long enough for the cheese to melt and enjoy!
This is a favorite in my home (even my granny loves it)! If you’re from the south and your grandmother approves, you know it’s good cookin’. This recipes is super easy and perfect for a busy day!
1 package of chicken breasts or strips (3 or 4)
1/2 onion, chopped
2 garlic cloves, minced
3 cups of vegetable broth
1 8 ounce can of tomato sauce
1 15 ounce can of no salt added black beans
1 14 ounce can of diced tomato
2 cups of frozen corn kernels
2 Teaspoons of olive oil
1 Teaspoon of cumin
Heat olive oil over medium heat, add onion and garlic, stir until soft (about 3-5 minutes). Add all of the ingredients to a slow cooker. Cover and cook on LOW for 5 hours. Remove the chicken after 5 hours and shred. Place the shredded chicken back into the slow cooker. As an added bonus, top with 4 ounces of low fat cheese or light sour cream and enjoy!
This recipe is perfect on a cold winter’s day, or a warm day as well! It’s one of my son’s favorites and since it’s soooooo easy to make. It stays in regular rotation on our dinner menu.
1 pound of lean ground turkey
1/2 onion, chopped
1 green pepper, chopped
1 can of diced tomato, low sodium
1 large can of crushed tomato, low sodium
1 can light kidney beans
1 can of black beans
1 cup of frozen sweet corn
1 Teaspoon of garlic, minced
1 Tablespoon of chili powder
1/2 Teaspoon of cumin
Brown the turkey. Place all of the ingredients in a slow cooker on LOW for 4-6 hours. Add a sprinkle of cheese to your chili bowl and enjoy! (I forgot to add the corn the last time I made this and it was still delicious!)
My kids love this recipe, and the best part is they can easily help me in the kitchen making it. Their favorite part is peeling the zucchini and prepping it to be the perfect consistency. And surprisingly enough, you don’t even miss the noodles. It’s one of the best ways I’ve found to incorporate veggies into an everyday meal without it feeling like a chore.
1 pound of lean ground beef
3 cloves of garlic, minced
2 Teaspoon of olive oil
28 ounce can of crushed tomato
2 Tablespoons of Basil
3 medium zucchini, sliced 1/8″ thick
15 ounces part-skim ricotta
16 ounces part-skim shredded mozzarella cheese
1/4 cup of parmesan cheese
1 large egg
In a medium sauce pan, brown the beef. Drain the beef to remove any fat. Add a teaspoon of olive oil to the pan and sauté garlic and onions for about 3 minutes. Return the meat to the pan, add tomatoes and basil. Simmer on low for at least 35 minutes covered. While the sauce is simmering, slice zucchini into 1/8 inch slices. In a sauce pan use 1 teaspoon of olive oil and grill the zucchini for 3 minutes on each side. Use a paper towel to soak up any excess moisture. In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well. In a 9×12 casserole dish spread these in the following order: sauce, zucchini, cheese mix, and mozzarella. Repeat the process until all of the ingredients are used. Top with mozzarella and cover with foil. Bake for 45 minutes at 375 degrees, then uncover for 15 minutes. Let stand about 10 minutes before serving.
If you’ve ever been to the Olive Garden, chances are you’ve tried this delicious soup. But you don’t have to plan a night out on the town to enjoy it. You can make this right in the comfort of your own home, while ensuring you prepare it full of healthy and nutritious options without sacrificing taste.
4 slices of turkey bacon, chopped
1 lb. turkey sausage, casings removed
1 lb. of potatoes, washed, peeled, and sliced in 1/4 inch slices
4 cloves of garlic, chopped
2 cans (14.5 ounces) of chicken broth, low sodium
1/2 bunch of kale, chopped ( I used the other 1/2 for kale chips!)
6 cups of water
1 cup of low-fat or 1% milk
Fry the turkey bacon in a skillet, and chop the bacon, onion, garlic and kale. Slice and remove casings from the turkey sausage, and fry in the skillet used for the bacon. Put the bacon, sausage, onion and garlic in the skillet, and cook until the onion is soft. While you’re waiting, peel and slice the potatoes. Add broth and water to a large pot. Once boiling add in the potatoes for 8 minutes until al dente. Then add the meat, onion and garlic mixture. While waiting for the broth and water to boil, wash and chop the kale. Add the milk and kale. Cook until the kale is tender and enjoy!