Healthy Recipe

Leftover Turkey Healthy Recipes:
Don’t worry if you overdid the turkey this Thanksgiving— with only about 144 calories and less than 2 grams of saturated fat per 3-ounce serving, roasted turkey or chicken is a healthy choice. Plus we put a healthy twist on these two recipes for leftover turkey for your post-Thanksgiving meals.

Crispy Turkey Tostadas

Active Time: 35 minutes
Total Time: 35 minutes
4 Servings, 2 tostadas each 

Ingredients

• 1 14-ounce can petite diced tomatoes, preferably with jalapeños
• 1 medium onion, thinly sliced
• 3 cups shredded cooked turkey, or chicken (12 ounces; see Tip)
• 8 corn tortillas
• Canola or olive oil cooking spray
• 1 avocado, pitted
• 1/4 cup prepared salsa
• 2 tablespoons reduced-fat sour cream
• 2 tablespoons chopped fresh cilantro
• 1 cup shredded romaine lettuce
• 1/2 cup shredded Monterey Jack cheese

Preparation

1. Position racks in the upper and lower thirds of the oven; preheat to 375°F.
2. Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through, 1 to 2 minutes.
3. Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes.
4. Mash avocado in a bowl. Stir in salsa, sour cream and cilantro until combined.
5. To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey (or chicken) mixture, lettuce and cheese.

Tips & Notes

• Tip: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

Nutrition

Per serving: 397 calories; 15 g fat; 34 g carbohydrates; 33 g protein; 8 g fiber

 

Shredded Turkey & Pinto Bean Burritos

Active Time: 20 minutes
Total Time: 40 minutes
6 Servings 

Ingredients

• 1 tablespoon canola oil
• 1 medium onion, halved and sliced
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon chile powder
• 1 15-ounce can diced tomatoes with green chiles
• 2 tablespoons lime juice
• 4 cups shredded cooked turkey or chicken
• 1 15-ounce can pinto beans, rinsed
• 6 10-inch whole-wheat flour tortillas or wraps, warmed (see Tip)
• 3/4 cup grated Monterey or pepper Jack cheese
• 2 cups shredded green cabbage

Preparation

1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, about 2 minutes. Stir in garlic, cumin and chile powder and cook for 30 seconds. Add tomatoes and lime juice; bring to a boil. Reduce heat to a simmer and cook until the onions are very soft, 16 to 20 minutes. Stir in turkey (or chicken) and beans and continue cooking until the mixture is heated through, 3 to 5 minutes more. Divide the turkey-bean mixture among tortillas (or wraps). Top each with cheese and cabbage, roll into burritos and serve.

Tips & Notes

• Make Ahead Tip: Prepare the filling (Step 1), cover and refrigerate for up to 2 days.

• Tip: To warm tortillas: Wrap in foil and bake at 300°F until steaming, or wrap in barely damp paper towels and microwave on High for 30 to 45 seconds.

Nutrition

Per serving: 392 calories; 12 g fat; 37 g carbohydrates; 38 g protein; 6 g fiber

How to keep weight off for the long haul!

Just a lil reminder that Black Friday we will have a special running.  Note this! Research from the Standford Research Center has come out with news that learning how to lose weight correctly and learning "stability skills" before beginning to lose weight proves to help keep weight off for the long haul!
Like many habits, people have triggers that make them want to indulge in their habit, whatever it may be.  One of the skills is learning how to manage those triggers.
That means more success.  Come talk to Sarah P. at Agape to start your preplan!

Healthy Recipe

Quick Chicken Parmesan

 Makes 4 Servings

Ingredients

• 2 8-ounce boneless, skinless chicken breasts, trimmed
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1/2 cup coarse dry breadcrumbs, preferably whole-wheat (see Tip)
• 3 tablespoons extra-virgin olive oil, divided
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 28-ounce can no-salt-added crushed tomatoes
• 1 teaspoon Italian seasoning
• 1 cup shredded part-skim mozzarella cheese
• 1/4 cup chopped fresh basil or parsley

Preparation

1. Cut each chicken breast in half on the diagonal to make 4 roughly equal portions. Place between pieces of plastic wrap and pound with the smooth side of a meat mallet or a heavy saucepan to an even 1/4-inch thickness. Sprinkle the chicken with 1/4 teaspoon each salt and pepper. Combine breadcrumbs and 1 tablespoon oil in a small bowl; set aside.
2. Position rack in upper third of oven; preheat broiler to high.
3. Heat 1 tablespoon oil in a large, ovenproof skillet over medium-high heat. Add half the chicken and cook until golden, 2 to 3 minutes per side. Transfer to a plate. Reduce the heat to medium and repeat with the remaining 1 tablespoon oil and chicken. Transfer the chicken to the plate.
4. Add onion and garlic to the pan and cook, stirring, until beginning to soften, 2 to 3 minutes. Remove the pan from the heat. Pour in crushed tomatoes; add Italian seasoning and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Return the pan to medium heat and cook, stirring, until the onions are tender, 2 to 3 minutes. Return the chicken and any accumulated juices to the pan. Turn to coat with the sauce.
5. Sprinkle about 1/4 cup of cheese over each piece of chicken, then top with the reserved breadcrumb mixture. Broil until the cheese is melted, about 1 minute. (Watch carefully to prevent burning.) Serve the chicken with the sauce, sprinkled with basil (or parsley).

Tips & Notes

• Tip: To make coarse dry breadcrumbs, spread crumbs on a baking sheet and bake at 250°F until dry, 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian’s brand, labeled Panko breadcrumbs. Find them at well-stocked supermarkets.

Nutrition Per serving: 386 calories; 19 g fat; 20 g carbohydrates;  34 g protein; 4 g fiber; 708 mg sodium;

Black Friday Special Coming!

November 23rd get your Black Friday Annual Special on Massages and Reflexology treatments, even Personal Training sessions if you dare.  :)

Best anti-inflammatory ever! And I don't mean Ibuprofren

So many of us take Ibuprofren or the like when we are having pain or soreness.  Sometimes we go get some muscle relaxants etc.  Next time you are feeling pain, achey, strain, tightness, headaches etc try this:

1 tsp. of Apple Cider Vinegar (with The Mother...which is an important ingredient)
1 tsp. Orange Peel Honey
and the best way is to mix it in 1 cup hot water.

Drink 1-2 a day and most of you will be quite surprised what all feels better.

Enjoy the natural way and be nice to your body, it works very hard for you!  If you have questions email us at agape@agapetherapy.com

Have a great weekend!