You asked for it and we delivered! More great Dream Body Recipes to help get you feeling and looking great!
Almond Chicken Salad
1 1⁄2 cups diced, cooked chicken breast (about 1 1⁄2 5 – ounce chicken breasts) 1 cup halved, seedless red grapes 1⁄4 cup celery 1⁄4 cup low-‐‑fat mayo
1 Tbsp. Slivered almonds 1⁄2 tsp. Freshly ground pepper
Directions:
Combine the chicken, grapes, celery, mayo, almonds,
and pepper together in a medium bowl and mix well.
Turkey Chili
1 white onion, diced 2 garlic cloves, chopped 2 turkey breasts, cubed 1 tsp dried oregano 1 tsp ground cumin 2 Tbsp chipotle powder 2 Tbsp paprika 1 3⁄4 cups crushed tomatoes 1⁄2 lb sun-‐‑dried tomatoes rehydrated and sliced 4 Tbsp balsamic vinegar 2 cups rinsed, uncooked brown rice 4 cups chicken stock 2lb pumpkin peeled, seeded and cubed Sea salt and pepper to taste 1 Tbsp unsweetened cocoa powder 1 cup chopped cilantro
Directions:
Coat the bottom of a large stockpot with 3 Tbsp olive oil and heat it on medium-‐‑high. Add the onion and garlic and cook until translucent. Add the turkey, oregano, cumin, chipotle powder, and paprika. Cook until the turkey browns. Add the tomatoes, sun-‐‑dried tomatoes, balsamic vinegar, rice and chicken stock. Bring to a boil. Then simmer for 40 minutes.
In a separate bowl, toss the pumpkin cubes with 2 Tbsp olive oil, sea salt and pepper, cocoa powder, and half of the chopped cilantro. Spread the cubes on a baking pan and bake them at 350 degrees F for about 20 minutes. Add the cooked pumpkin mixture to the
chili pot with some sea salt and pepper and the remaining cilantro.
Turkey Burger
1 1⁄4 lb. turkey burger 1⁄4 c. jarred roasted red peppers, chopped and drained (blotted dry) 2 scallions, chopped 2 Tbsp. plain dried bread crumbs
2 Tbsp. chopped fresh parsley 1 Tbsp. Dijon mustard 1⁄2 tsp. coarsely ground black pepper
Directions:
Preheat grill to medium and oil grate with cooking spray. In large bowl, combine turkey, roasted peppers, scallions, bread crumbs, parsley, mustard, and black pepper. Mix gently but thoroughly until blended. Shape into four 1 inch thick patties. Grill 10-‐‑ 12 minutes, turning once, or until thermometer reads 165 degrees and meat is no longer pink.
