Recipes From Recipe Exchange!

Recipes From Recipe Exchange!

Recipes from Recipe Exchange!!!

Many of you have asked for an easier way to access the recipes from the recipe exchange so I have posted them on here!!  I hope it helps 🙂  Enjoy  🙂

Healthy green smoothie {submitted by Laura L.}

-1 banana
-1 handful of blueberries
-3 strawberries
-Half cup of OJ or whole, small orange (peeled, of course!
-Half cup of unsweetened almond, skim, or coconut milk (whichever is your fave!
– 2 cups spinach or favorite greens

I make this in the morning, and it is never the same! Basically, all I do is put my fruit in, sometimes it’s frozen because it’s cheaper, and then I fill the rest of the blender with some greens. Add enough juice/liquid to get things moving, and you’ve got at least half of your fruits/veggies for the day! I drink a big glass on the way to work, and often another as an after school snack to curb my sweet tooth. Enjoy!

Homemade Lettuce Wraps {submitted by Zina C.}

20 oz lean ground turkey, 1 bag of raw coleslaw mix, 1/2 c Very Very Teriyaki, 1 head iceberg lettuce (leaves separated). Brown and drain the turkey, return to the pan and add the bag of coleslaw, mix well, add Teriyaki sauce, simmer a few minutes until cabbage is wilted. Spoon into lettuce to enjoy as a lettuce wrap or serve over steamed rice.

Basil Pasta Shells {submitted by Donna N.}

-2.5 cups of uncooked medium pasta shells (I use other barilla plus penne or rotini)
-8 green onions, thinly sliced
-2 tsp olive oil
– 1 pint of cherry tomatoes, halved
– 1/4 lb. Canadian bacon (I use boars head from deli), diced
– 1/4 cup of fresh basil 
-1/2 tsp coarsely ground pepper
-1 cup of shredded mozzarella cheese
*preheat oven to 375. Cook pasta. In skillet, sauté onions in oil until tender. Stir in tomatoes, bacon, basil, & pepper. Cook until tomatoes are tender, stirring occasionally. Mix cooked pasta into tomato/bacon mixture. Mix 3/4 C. Cheese. Transfer to baking dish. Sprinkle w/remaining cheese. Bake 375 for 8-10 mins. Or until cheese is melted. Delish!

Sausage and Greens {submitted by Katelyn F.}

(tastes like “home-cookin”, but healthy!)

One package of link turkey sausage
4 cups of mild greens (I.e. spinach, turnip greens, or Swiss chard)
1clove garlic, smashed

Cut sausage in 1/2 in. rounds. Sauté in skillet over medium high heat. After sausage is cooked through and slightly browned, add greens, garlic clove, and a drizzle of EVOO. Sauté until greens are wilted and tender. Add salt and pepper to taste or red pepper flake for added kick. Enjoy!

Turkey Tacos {submitted by Monica H.}

Ground turkey, 1 lb or so (low fat)
Diced Onion
Diced red, yellow, or green bell pepper
Reduced Sodium Taco Seasoning (my favorite is the HEB brand) (or make your own)
Can of black beans, rinsed and drained
Frozen Corn, 1/2 cup

Cook ground turkey with bell peppers and onion until browned. Drain any extra fat or moisture. Add 1/2 cup water, seasoning, black beans, and corn and cook down until most of the moisture is gone and everything is well incorporated. It is great served over salad or on a whole wheat tortilla with lots of veggies (lettuce, tomatoes, salsa, avocado  lime juice, fresh cilantro, or any of your favorite taco toppings).

Poppyseed Chicken {submitted by Tami S.}
Boil 4 chicken breast
Shred chicken when finished and put in a casserole dish. Add a container of light sour cream, a can of cream of chicken or cream of mushroom, or both and 1-2 tablespoons of Poppyseed.
Mix everything together.
Crumble one sleeve of the reduced fat ritz crackers and sprinkle on top 
of chicken mixture. Then melt 1 stick of light butter and pour over ritz crackers.
Bake at 350 for 30 minutes
Serve with brown rice and steamed broccoli:)

Turkey burgers, turkey meatballs, turkey sliders, or even turkey meatloaf! {submitted by Laura L.}
– 1 pound extra lean ground turkey
-half small onion, diced
– 1 clove of garlic
– 1/2 jalapeno seeded (if you like spice!)
– pinch of salt
– black pepper to taste
– a few healthy dashes of Tabasco
– 2 Tbsp of Worcestershire sauce
-handful of dried parsley (smash in hands before adding)
– 1/2 of your favorite grated or crumbled low-fat cheese.

Mix everything together in a giant bowl! Form patties, meatballs, or place in muffin tins for mini-meatloaf’s. If making meatballs or meatloaf, add 1 egg and 1/2 cup non-fat milk for moisture. I make my meatballs golf ball size and bake at 350 until golden and crusty on top. This recipe is very versatile, and you can really add whatever spices your family enjoys. Serve with brown rice and roasted asparagus! 
And if you are trying to sneak in extra veggies, chop up some carrots, peppers, and frozen spinach, and add to the near mixture! This helps to stretch the meat further while adding some extra flavor and fiber. Enjoy!

Low Fat Chocolate Zucchini Muffins {submitted by Chrissy M.}

1/3 cup boiling water
2 cups shredded zucchini
1&1/2 cups flour ( or alternate flour)
1/2 cup cocoa
3/4 cup of sugar
1&1/4 tsp baking soda
1 tsp salt
1 tsp cinnamon ( I prefer without cinnamon)
1 tsp vanilla
1/2 vegetable oil
3 eggs

Preheat oven to 350
In a large bowl pour boiling water over zucchini. Add all other ingredients and mix well, batter will be loose but the texture comes out perfect!
Pour about 1/4 cup each into lined muffin tins and bake for approx 30 minutes. Yields about 18! Super yummy and super chocolatey!!!! Enjoy eating your veggies 🙂

Let us know what you think!!  Leave a comment below and let all the girls how muc you enjoyed their recipes!!  🙂

Have a great day and remember to SWEAT!!!

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