Eat Clean Dinner

Red Pepper Sweet Potato Bisque

Red Pepper Bisque

Red Pepper Sweet Potato Bisque

This recipe comes from Beachbody’s Ultimate Reset.  It’s so simple and so delicious.  Enjoy!!! :)


1 sweet potato (aka garnet yam)
¼ red bell pepper
1 cup vegetable broth or water
1 tsp. finely grated peeled ginger root
1½ tsp. extra virgin olive oil
2 tsp. miso paste, diluted in 1 tsp. hot water
Tamari or Bragg® Liquid Aminos, Himalayan salt, and herbal seasoning (to taste)


Peel and cube sweet potatoes. Cook in boiling water until tender. Drain and set aside. Meanwhile, roast a whole red bell pepper on gas stovetop or grill, turning frequently until evenly charred on the outside OR in your oven at 400 degrees for 15 to 20 minutes, turning every 10 minutes or until skin is charred.

Put pepper in bowl and cover with towel for 10 minutes to steam. Clean off skin and seeds by running under cool water. Remove seeds, cut in quarters, and chop one quarter into ½-inch cubes. (Set remainder of pepper aside for another use.)

Place sweet potato, pepper, broth or water, ginger, oil, and miso in blender. (If you want chunky soup, set aside some chunks of pepper.) Blend thoroughly, adding more liquid to achieve desired soup consistency. Transfer to a pot and gently heat on low until hot. Add tamari or aminos, salt, and seasoning as desired. Serves 1.


We gave traditional bread stuffing a lean makeover. Our healthier version uses whole grain bread and is loaded with colorful veggies!
Total Time: 1 hr.
Prep Time: 15 min.
Cooking Time: 45 min.
Yield: 10 servings
1 Tbsp. olive oil
1 medium onion, chopped
4 medium shallots, chopped
2 medium celery stalks, chopped
2 medium red (or green, orange, or yellow) bell peppers, chopped
4 cloves garlic, finely chopped
1 medium zucchini, sliced
1 medium yellow squash, sliced
1 cup sliced mushrooms
½ cup chopped fresh parsley
½ cup raisins
8 cups whole-grain bread cubes
3 cups low-sodium organic vegetable (or chicken) broth
2 Tbsp. white wine (optional)
Nonstick cooking spray
1. Heat oven at 350° F.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add onions, shallots, celery, and bell peppers; cook, stirring frequently, for 5 to 6 minutes, or until onion is translucent.
4. Add garlic, zucchini, squash, and mushrooms; cook for 2 to 3 minutes. Remove from heat.
5. Combine onion mixture, parsley, raisins, bread, broth, and wine (if desired) in a large bowl; mix well.
6. Place stuffing in a 3-quart baking dish lightly covered in spray. Bake for 30 to 35 minutes, or until cooked through.



Turbo Fire Chili Recipe

Turbo Fire Chili Recipe

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

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


Greek Feta Chicken By P90X® nutritionist Carrie Wiatt

Greek Feta Chicken

Greek Feta Chicken By P90X® nutritionist Carrie Wiatt

Mediterranean cuisine is considered to be among the healthiest in the world. This Greek chicken dish is not only delicious—it delivers an amazing 33 grams of protein with every serving. So “Greek out” with this easy-to-prepare dish.

  • 8 boneless, skinless chicken breast halves
  • Nonstick cooking spray
  • Glass baking dish
  • Medium bowl
  • Cookie sheet
  • Grill


  • 8 oz. plain nonfat yogurt
  • 4 tsp. garlic, minced
  • 1/3 bunch fresh oregano, chopped
  • 1 Tbsp. fresh parsley, chopped
  • 1-1/2 tsp. fresh lemon juice
  • 1 tsp. ground black pepper


  • 6 oz. feta cheese, crumbled
  • 1 Roma tomato, chopped
  • 1/2 cup canned artichoke hearts, drained and chopped
  • 1/2 cup sun-dried tomatoes, blanched and chopped
  • 1 Tbsp. fresh oregano, chopped
  • 1 Tbsp. fresh parsley, chopped

In glass baking dish, whisk together marinade ingredients. Set aside 1/3 cup of marinade to use later for basting; place in sealable container and refrigerate until needed. Add chicken to remaining marinade in baking dish, turn to coat, cover with plastic wrap, and marinate in refrigerator at least 1 hour (or as long as overnight).

When chicken is done marinating, preheat grill (gas, charcoal, electric, or tabletop electric) and preheat oven to 350 degrees. Discard used marinade. Grill the chicken, basting with unused marinade set aside for this purpose, for 4 minutes on each side, or until juices run clear and center is no longer pink. While chicken is grilling, in medium bowl, mix together topping ingredients. Lightly coat cookie sheet with nonstick cooking spray and arrange chicken on pan. Place 1 rounded tablespoon of topping on each breast half. Bake for 5 to 8 minutes or until cheese is softened. Makes 8 servings.

Preparation Time: 1 hour and 20 minutes. (May marinate longer if desired.)

Cooking Time: 16 minutes

Nutritional Information (per serving):

Calories Protein Fiber Carbs Fat Total Saturated Fat
218 33 grams 1 gram 7 grams 6 grams 4 grams


Pasta Puttanesca

Pasta Puttanesca

Pasta Puttanesca

Just because you’re eating healthy doesn’t mean you have to forgo your favorites. This pasta dish made with tomatoes, olives, and capers will satisfy your cravings.

Total Time: 23 min.
Prep Time: 10 min.
Cooking Time: 13 min.
Yield: 4 servings, about 1½ cups each

8 oz. dry whole wheat spaghetti
1 Tbsp. extra-virgin olive oil
2 cloves garlic, finely chopped
4 anchovy fillets, drained
1 (14.5-oz.) can diced tomatoes, no added salt
¼ cup pitted chopped Spanish (or Greek) olives
2 Tbsp. capers
1 tsp. dried oregano leaves
¼ tsp. crushed red pepper
1/3 cup chopped flat-leaf (Italian) parsley
¼ cup grated Parmesan cheese

1. Cook pasta according to package directions; drain. Set aside. Keep warm.
2. Heat oil in large skillet over medium heat.
3. Add garlic, anchovies, and crushed pepper; cook, stirring frequently, for 3 minutes, or until anchovies melt into oil and completely dissolve and garlic is tender.
4. Add tomatoes, olives, capers, oregano, and parsley. Bring sauce to a boil. Reduce heat to low; gently boil for 5 to 8 minutes.
5. Add pasta to sauce. Toss gently to coat; cook, stirring frequently, for 2 minutes, or until heated through.

Nutritional Information (per serving):

Calories: 311
Fat: 9 g
Saturated Fat: 2 g
Cholesterol: 9 mg
Sodium: 618 mg
Carbohydrate: 50 g
Fiber: 2 g
Sugar: 3 g
Protein: 13 g

Peanut Butter Chicken Stir-Fry Recipe


Peanut Butter Chicken Stir-Fry Recipe

8 ounces brown rice
1/3 cup water
1/4 cup reduced-sodium soy sauce
1/4 cup peanut butter
4-1/2 teaspoons brown sugar
1 tablespoon lemon juice
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
2 tablespoons canola oil, divided
1 bunch broccoli, cut into florets


  1. Cook noodles according to package directions. Meanwhile, in a small bowl, combine the water, soy sauce, peanut butter, brown sugar, lemon juice, garlic and pepper flakes; set aside.
  2. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm. Stir-fry broccoli and carrot in remaining oil for 4-6 minutes or until vegetables are crisp-tender. Stir sauce mixture; add sauce and chicken to skillet. Return chicken to the skillet. Drain noodles; toss with chicken mixture. Yield: 6 servings.

Slow-Cooker Pork Tacos

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Slow-Cooker Pork Tacos

Total Time: 5 hr 36 min
Prep: 25 min
Cook:5 hr 11 min
Put the ancho and pasilla chiles and the garlic in a bowl; add 2 to 3 tablespoons water. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.Ingredients
3 whole ancho chiles
3 whole pasilla chiles
4 cloves garlic, unpeeled
2 to 3 chipotles in adobo sauce
1/2 medium white onion, roughly chopped
3 tablespoons extra-virgin olive oil
2 tablespoons honey
1 tablespoon cider vinegar
Kosher salt
2 teaspoons dried oregano, preferably Mexican
3 3/4 cups low-sodium chicken broth
4 pounds boneless pork shoulder (untrimmed), cut into chunks
Freshly ground pepper
2 bay leaves
1 cinnamon stick
Corn tortillas, warmed, for serving
Assorted taco toppings, for garnishRead more at:

Easy Thai Peanut Sauce Recipe

Easy Thai Peanut Sauce Recipe Print

Prep time
Cook time
Total time
A word about this recipe: If you’re looking for a Chinese-style peanut sauce that goes over noodles or Vietnamese-style peanut sauce that is served with fresh spring rolls, this is not it. You can use this sauce in that way, if desired. But this is a Thai satay sauce which is on the sweet side, has a flavor that is found in Thai curry (but is not supposed to be hot), and is served as a dipping sauce for Thai-style satay. If you’re looking for the kind of peanut sauce that contains Chinese ingredients such as sesame oil, chili sauce, or hoisin sauce, this is not it. Thai-style satay sauce does not contain any of those ingredients and is not seasoned in the same way.
Recipe type: Condiment
Cuisine: Thai
Serves: 3.5 cups
  • One 13.5-ounce can of full-fat, unsweetened coconut milk
  • 2 ounces (approximately ¼ cup) of Thai red (mom’s preference and mine too) or Massaman curry paste (milder but flavorful)
  • ¾ cup unsweetened (natural) creamy peanut butter (Do not use regular peanut butter or anything with added emulsifiers. It must be the type of natural peanut butter that comes with natural peanut oil on top and no sugar added. I often use Smucker’s.)
  • ½ tablespoon salt
  • ¾ cup sugar
  • 2 tablespoons of apple cider vinegar or white vinegar (Do not use white wine, red wine, balsamic, or anything else — not even rice vinegar)
  • ½ cup water
  1. Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
  2. Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
  3. Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer), and serve the sauce with satay or fried tofu.
This peanut sauce keeps in a glass container in the refrigerator for weeks. Refrigerated sauce will thicken up considerably. All you have to do is thin it out with a little bit of water to desired consistency, reheat, and serve. The sauce also freezes beautifully. I prefer Maesri red curry paste. But you can also use Mae Ploy red curry paste (it’s hotter). A lot of people like to use massaman curry paste, and you can do that too. Originally, Mom used roasted peanuts, ground up in a mortar and pestle. For those who feel the use of natural peanut butter in this recipe is blasphemous, please feel free to go that route. But then, what is unsweetened, natural peanut butter if not roasted peanuts ground up into a paste? For those living in areas of the world where commercial natural peanut butter is not available, please grind up 12 ounces of roasted peanuts using whatever means most convenient for you. Then use the peanut paste in the same manner as peanut butter as directed.


Healthy Crock Pot Recipes


Healthy Crock Pot Recipes

With the kids and husband home all day this holiday season the last thing I want to do is cook. I decided to spend some time prepping some healthy crockpot recipes, which I put the recipe together and then froze for when we are ready to eat.  I have pinned all the recipes on my Pinterest Blog Here

This recipe is high in fiber and can be used as a side dish or a vegetarian course.


1 spoonful of vegetable or canola oil
1 large chopped onion
2 cloves of chopped or minced garlic
1 cup of barley
1/2 cup plain or seasoned V8 juice
1/4 teaspoon thyme leaves, dried
1/4 teaspoon oregano leaves
1/2 teaspoon iodized salt
1/2 teaspoon pepper, white
1 chopped large red pepper
2 cups chopped mushrooms
2 cups of broth, preferably vegetable
1/2 cup regular pine nuts, may be toasted for flavor


  1. In small bowl combine the oil with both the chopped onion and minced garlic. Microwave the mixture a couple of minutes until the onion feels tender. Mix all ingredients except nuts in a 3 quart slow cooking crock.  Cover the mixture and let cook on low for approximately six to eight hours or until barley and vegetables taste tender. Nuts should be sprinkled on top just before serving the dish.  This dish yields approximately four servings.

If you are using a new crock pot it is best to check on the barley half way through the cooking cycle to ensure it is cooking accordingly.
Spring Stir Fried Chicken with Sugar Snap Peas and Carrots



For the sauce:

  • 1 tbsp low sodium soy sauce (or Braggs Liquid Aminos or Tamari for Gluten Free)
  • 1 tbsp fresh lime juice
  • 2 tbsp water
  • 1 tsp cornstarch

For the stir fry:

  • 1 lb skinless, boneless chicken breast, cut into 1 inch cubes
  • salt, to taste
  • 1 tbsp canola oil
  • 2 tsp fresh garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 cup sugar snap peas
  • 1 cup carrots, sliced diagonallyor chopped

1). In a small bowl, combine the soy sauce, lime juice, water, and cornstarch. Set aside.

2). Season chicken lightly with salt. Heat a large wok or skillet over high heat. When the wok (or skillet) is very hot, add half the oil, then add the chicken. Stir fry, stirring occasionally until the chicken is brown and cooked through, about 5-6 minutes. With a slotted spoon, remove the chicken and set aside. Reduce heat to medium.

3). Add the other half of the oil and the vegetables, ginger, and garlic. Stir over medium-high heat until tender-crisp, about 3-4 minutes.

4). Add the chicken back to the wok along with the sauce. Stir together for 30 seconds to a minute to combine well and heat through. Serve immediately. Enjoy!

Servings: 4 (just under 1 cup) Nutritional Information per Serving: Calories: 179 Fat: 5.6g Carbs: 7g Protein: 27g  Sugar: 1.5g Fiber: 2g Sodium: 238 mg 

Recipe adapted from 

Keon’s Slow Cooker Curry Chicken

4 servings

  • 1 tablespoonbutter
  • 1onion, chopped
  • 1 (10.75 ounce) cancondensed cream of mushroom soup
  • 1 (10.75 ounce) cancondensed cream of chicken soup
  • 1 (14 ounce) cancoconut milk
  • 1 packetdry onion soup mix (such as Knorr® French Onion Soup Mix)
  • 3 tablespoonscurry powder, or to taste
  • 1/2 teaspoonsalt
  • 1/2 teaspoonground black pepper
  • 2 teaspoonsground cayenne pepper, or to taste
  • 3 largeskinless, boneless chicken breast halves — trimmed and cut into 1-inch pieces
  • 1 cupgreen peas
  • 2 cupssliced fresh mushrooms

Gluten-Free Confetti-Stuffed Peppers-The kids love this pepper creation, its fun

1 lb                         Food You Feel Good About 85% Lean Ground Beef

2 pkgs (8 oz each)               Food You Feel Good About Diced Green Peppers & Onions

1 1/2 cups                         Bolthouse Farms Matchstix Carrots (about 5 oz)

1 pkg (8 oz)                         sliced mushrooms

1 can (28 oz)                         Italian Classics Crushed Tomatoes with Herbs

2 cans (15.5 oz each)                         dark kidney beans, drained

1 can (8 oz)                         Food You Feel Good About Crushed Pineapple, drained

2 Tbsp                         chili powder

Salt and pepper to taste

Butterbut Squash Soup- I love soup! Especially in the winter, this one is healthy and its delicious

1 Tbsp                         Wegmans Pure Olive Oil

1 pkg (8 oz)                         Food You Feel Good About Cleaned & Cut Chopped Onions

1 cup (4 oz)                         thinly sliced Food You Feel Good About Cleaned & Cut Leeks

1 cup (4 oz)                         thinly sliced celery

1 Tbsp                         chopped Food You Feel Good About Peeled Garlic

2                         bay leaves

2 tsp salt

pepper to taste

2 pkgs (20 oz each)       Food You Feel Good About Cleaned & Cut Butternut Squash, or 3 lbs bulk squash, 1-inch dice

2 cartons (32 oz each)   Food You Feel Good About Vegetable Culinary Stock

2 Tbsp                         Food You Feel Good About Organic Grade A Dark Amber Maple Syrup (Nature’s Marketplace)

Food You Feel Good About Pumpkin Seed Oil

Toasted Pumpkin Seeds (see related recipe)

Gluten Free SlowCooked PineappleChili

1 lb                         Food You Feel Good About 85% Lean Ground Beef

2 pkgs (8 oz each)                         Food You Feel Good About Diced Green Peppers & Onions

1 1/2 cups                         Bolthouse Farms Matchstix Carrots (about 5 oz)

1 pkg (8 oz)                         sliced mushrooms

1 can (28 oz)                         Italian Classics Crushed Tomatoes with Herbs

2 cans (15.5 oz each)                         dark kidney beans, drained

1 can (8 oz)                         Food You Feel Good About Crushed Pineapple, drained

2 Tbsp                         chili powder

Salt and pepper to taste


A few of my favorite Shakeology Holiday Recipes

I have been trying with the kids. My kids love ice cream so this is a great option and its amazing!!!!! Enjoy!!



Looking for the  Shakeology holiday recipe calendar?

You’ve come to the right place. This is the perfect time of year to mix up some delicious health shakes and keep your waistline trim at the same time.

What’s Included in Shakeology Holiday Recipe Calender

The “Shakeology Holiday Recipe Calendar” includes 30 days of tasty recipes that will have you coming back for more! Here’s how to make each delicious recipe.

Add 1 scoop of Chocolate Shakeology and ice to the ingredients listed. Mix in a blender until creamy smooth. Mmmmm. I can taste it already!

There are so many ingredients to choose from: Fresh or frozen fruit. Regular, skim, almond, or rice milk (the more milk you add, the creamier). And almond butter instead of peanut butter—use whichever you like best. Enjoy!


Shakeology Coconut Fudge: Healthiest Fudge of the Day!



16 servings


1/2 cup Shakeology Chocolate

1-2 TBS cocoa powder (I used EnerHealth Cocoa Mojo, Organic)

2 TBS raw, organic honey

1 tsp high quality vanilla extract

1/2 cup raw, organic coconut butter (also known as coconut oil)



  1. Add all ingredients to a small mixing bowl, except for coconut butter.
  2. Add softened coconut butter and mix well with a spatula.†
  3. Line a 8×6 pan with wax paper and pour fudge into the pan.
  4. Refrigerate about 30 minutes, or until firm. Store in the refrigerator.

Coconut butter melts into coconut oil when stored above 76ºF. You will want this so that you can easily mix it, so if your coconut butter is hard, place it in an ovenproof container and put it in the oven at the lowest temperature you oven will set to, and it will melt pretty quickly.