Half Size Me

A program of one. Supported by many.

dinner

Heather’s Double Squash Crockpot Chili

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Here’s what you’ll need:

 

1 medium-sized butternut squash cubed

1 can pumpkin puree

2 cans white northern beans

1 cup Mexican corn

3 chicken boullion cubes

3 cloves garlic

2 tsp chili powder

2 tsp cumin

1 tsp cinnamon

3 tsp onion salt

1 tsp smoked paprika

1 pound 99% lean, ground turkey, cooked

Here’s what you’ll do:

 

First, brown the ground turkey in a frying pab, then set it aside. Next, take the cubed butternut squash and put it in the crockpot with the garlic and boullion cubes. Let it cook on high for 4 hours.

 

Take your immersion blender and puree the squash and add it to the crockpot. You will also now add the turkey, beans, pumpkin, corn, and spices to the crockpot and allow it to continue to cook on low for 4 more hours. Add salt and pepper to taste. If you like your chili spicy, you can also add saracha or another hot sauce. That’s the way my hubby likes it!

Heather’s Cheese Comfort Food Cauliflower Rice

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Here’s what you’ll need:

 

1 tsp olive oil

1 crushed garlic clove

1 slice onion diced

1 bag cauliflower rice (4 cups)

8-ounces fresh mushrooms, sliced

6 Laughing Cow cheese wedges (garlic herb and asiago are my favorite)

1/2 cup to 1 cup unsweetened plain almond milk

salt and pepper to taste

Here’s what you’ll do:

 

Heat a large pan over medium heat. Next, put crushed garlic and diced onion in the pan. Once garlic and onion are tender and cooked add bag of frozen cauliflower rice and sauté until cooked. Then, you’ll add the mushrooms and put all 6 cheese wedges and about 1/2 cup almond milk, stirring frequently. Keep on medium heat. The cheese will melt and create a cheese sauce. The longer you cook it the thicker it will get. You may need to add the other 1/2 cup of almond milk to get the consistency you would like.

This sauce goes well with fish, chicken, or beef. I eat it often with protein.

This recipe serves two.

Heather’s Chipotle Burrito

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Heather’s Chipotle Burrito (low carb and delicious!)

 

Here’s what you’ll need:

 

La Tortilla Factory – High Fiber Low Carb Whole Wheat Totillas, 2 tortilla

Black Olives, 6 olives sliced

Riced Cauliflower ,1 cup

Laughing Cow spreadable cheese wedges, 2 chipotle flavor

Jennie-O lean ground turkey, 93% fat free

Shredded lettuce

Sliced Roma tomato

1 TBSP McCormick burrito seasoning

4 TBSP salsa

 

Here’s what you’ll do:

 

In a skillet, cook the ground turkey. Next, add in the burrito seasoning and add a little water, 1-2 TBSP. Then, mix in the cauliflower rice and cook for 5 minutes over medium heat.  

 

Once the cauliflower is cooked, add in the two Laughing Cow cheese wedges. You may need to add a little more water to help the cheese cook down. Once the cheese wedges have broken down and are no longer visible, you can split the mixture evenly into the two tortillas.

 

Top the tortillas however you’d like. I use salsa, olives, lettuce and tomato. Enjoy!

Heather’s Portobello Personal Pizzas and Garlic Roasted Green Beans

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Here’s what you’ll need:

 

2 large Portabella mushrooms with the gills removed

1/4 cup tomato sauce

1 ounce reduced fat mozzarella

7 slices turkey pepperoni

onion

black olives

mushrooms

bell pepper

oregano

garlic powder

salt

 

Here’s what you’ll do:

 

On a baking tray, place your two mushrooms top down (gill side up). On the underside of both mushrooms, place equal amounts of tomato sauce, all the veggies listed above and as many pepperonis as you like. Next, sprinkle seasonings and cheese on top of the veggies and cheese and then bake at 400° for 10 minutes. Roast asparagus on a separate tray.

Heather’s Two Personal Pizzas With Roasted Asparagus

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Here’s what you’ll need:

 

2 pieces of Joseph Pita bread (or whatever pita bread you prefer)

16 turkey pepperonies

black olives

mushrooms

bell pepper

garlic

oregano

1/2 cup tomato sauce

2 ounces reduced-fat mozzarella

 

Here’s what you’ll do:

 

On a baking tray, lay out two pieces of pita bread. On top of each piece of bread, place 16 turkey pepperonies, 4 sliced black olives, canned mushrooms, canned tomato sauce, oregano, dice bell peppers and onions. Then top both pieces with 2 ounces of reduced-fat mozzarella cheese. Bake both pizzas together at 400° for 10 minutes. Roast asparagus on a separate tray.