I am a big fan of Philly Cheesesteaks.. I cannot deny that!! But I am also a big fan of finding healthy alternatives to the fattening food that I enjoy!! So here you go, your healthy version of a Philly Cheesesteak!
3 Green Peppers (sliced in halves and removing the insides)
1 Sweet Onion (sliced and then cut in half)
1 Lbs Minute/Shaved Steak (I used 96% lean ground beef here)
1 Cup Shredded Mozzarella cheese or Provolone / any cheese of your liking
1 Tbs Extra Virgin Olive Oil
1. Saute’ onions on high, in olive oil until they’re translucent
2. Add steak/beef to cooked onions and cook until it’s no longer pink
3. Preheat oven to 325º
4. Fill bottom of the peppers with onion/meat mix
5. Add a layer of cheese on top
6. Cook for 15-20 minutes. Until cheese is melted. If you want a softer pepper, add some water to the bottom of the pan and cover with tin foil.
80 Day Obsession and 21 Day Fix Breakdown: (2 half peppers is 1 serving)
1 red container
1 green container
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I try and eat red meat once a week, so I usually sub my red meat for turkey burger, esp when I’ve had too much chicken. You and I both know you can only do so much with chicken and then you just need to switch things up!
So I was thinking of what I can make for dinner and lunches for a couple days…I already had some quinoa made, frozen organic kale in the freezer, and some organic tomato sauce, so I decided to make up a nice little lunch/dinner that the family will love!
Ok, I can’t lie, lol my mom totally had this when I was home and happened to have all the ingredients so I went with it! I can’t give myself all the credit.. WAY TO GO MAMA!! I love the we both love clean eating now, because we work together and come up with pretty awesome recipes!!
So I am actually going to give you the entire recipe for this meal!! It’s actually really simple to do and healthy!
Turkey Meatballs over Quinoa and Kale Salad
To make Turkey Meatballs:
1 lbs lean ground turkey meat
1/4 cup organic spaghetti sauce
1/8 cup wheat germ
1 tbsp garlic powder
1 tsp cracked pepper
Pre-heat oven to 350 F.
Mix all ingredients together in medium bowl.
Make mixture into balls (medium size) 2 in diameter
Place balls on cookie sheet sprayed with olive oil.
Bake for 25 min.
To Make Quinoa/Kale Salad:
1 cup quinoa
2 1/2 cups water
4 cups frozen (or fresh) chopped kale
1 tsp garlic powder
1 tsp cracked pepper
1 tbsp EVOO (extra-virgin olive oil)
1 cup organic spaghetti sauce
Cook quinoa according to directions on package (boil 2 cups of water and place 1 cup quinoa in boiling water until water dissolves and quinoa is soft)
While cooking quinoa, put kale in pan and add 1/2 cup water. Place lid over kale and cook on medium for 5 minutes (or until kale is soft and dark green). Be careful not to over cook kale and strip the nutrients away.
Once kale is cooked, strain kale and let out water.
Add cooked quinoa to kale and mix in large pan on stove.
Add 1 tsp garlic, 1 tsp cracked pepper, and EVOO to mixture and stir.
To put recipe all together:
On a plate, put quinoa and kale salad down (1 cup will make 1 serving).
Add 1/8 cup organic spaghetti sauce on top of quinoa and kale salad.
Place 3 medium size turkey meatballs on top or to side.
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Combine the first 3 ingredients in a gallon-size ziploc bag, shake it up, and then add the salmon.
Allow to marinate in the refrigerator for an hour, turning after half an hour.
Pour the salmon and the marinade onto foil and broil on high in oven with door slightly opened for 15 minutes. The salmon is done when it flakes easily at the thickest part.
Enjoy with a favorite side! I love eating this with some Baked Zucchini!
*IF YOU ARE USING THE 21 DAY FIX, YOU WILL USE THE FOLLOWING CONTAINERS:
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**This recipe is clean enough that is able to be used during Figure competition prep! I am 11 weeks out from my next show and will continue using this recipe to give my great sources of protein, carbs and healthy fats!
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