This post is sponsored by Kroger Co and High Liner Foods.  The content, recipe, and opinions are my own. #SeaCuisineAtKroger

I’m excited to partner with High Liner Foods and Kroger to bring you guys a quick and easy meal idea featuring their Sea Cuisine Honey Chipotle Wild Alaska Salmon fillets.  Sea Cuisine offers a wide variety of seasoned and prepared frozen seafood dishes – you simply toss them in the oven and in 30 minutes or less you have a delicious and perfectly seasoned piece of seafood.  They make easy work of getting a quick, tasty, and nutritious meal on the table and are perfect for meal prep or busy nights.  I created a delicious salmon bowl starring their Honey Chipotle Salmon fillets.  Imagine all the components of a flavorful salmon taco turned into a nutritious and hearty bowl.  So good!

My Honey Chipotle Salmon Bowl starts with a base of rice that is topped with Sea Cuisine’s perfectly seasoned salmon.  This particular flavor has a sweet honey and smokey chipotle crust – you simply bake it in the oven for 16-18 minutes – it doesn’t get easier! While the salmon bakes we have time to prep the rest of the dish – a bright, fresh mango salsa and a simple cabbage slaw.  Once plated, we finish the dish with a few slices of ripe avocado.  You guys have to try this – it was ahhhhmazing!  The sweet and smokey fish was tender and flaky and the flavors paired perfectly with the refreshing mango salsa and creamy slaw.  Everything came together so fast too making it the perfect weeknight meal.

You can find Sea Cuisine’s products in the freezer section at your local Kroger store.  They have several options to choose from – all as tasty and versatile as the next.  Because their products are sustainably sourced and made with real, simple ingredients, it’s a product that I’m happy to purchase and feel good about eating again and again.

Be sure to visit Sea Cuisine’s website to check out their line of delicious seafood plus get product savings, locate their seafood in your area, and find lots of tasty recipe inspo!

Once you try out my simple Honey Chipotle Salmon Bowls come back and let me know what other great ways you are using their seafood!

Honey Chipotle Salmon Bowls

 

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Cook time

20 mins

Total time

20 mins

 

Author: Rachel's Healthy Plate

Serves: 2 bowls

Ingredients

• 1 package of Sea Cuisine's Honey Chipotle Salmon Fillets (2 pieces)
• 1 cup precooked white or brown rice
  
• 1 mango, diced
• 2 tbsp red onion, finely diced
• ½ jalapeno, seeded and finely diced
• ¼ red bell pepper, finely diced
• 1 lime, juiced
• 2 tbsp cilantro, chopped
  
• 2 cups pre-shredded cabbage
• ¼ cup plain, fat-free Greek yogurt, to taste
• ¼ tsp cumin
• salt/pepper, to taste
  
• ½ avocado, sliced thin

Instructions

1. Prepare salmon according to package instructions. While salmon cooks prepare remaining components.
2. MANGO SALSA: In a small bowl combine the mango, onion, jalapeno, red pepper, lime juice, cilantro, and a pinch of salt. Stir well.
3. SLAW: In a small bowl combine the shredded cabbage, Greek yogurt, cumin, and season with salt/pepper to taste. Stir well.
4. Assemble your bowl - place ½ cup rice in the bottom of a bowl. Top with cooked salmon fillet, half of the slaw mixture, half of the mango salsa, and half of the sliced avocado. Enjoy!

Notes

WW Info

- 1 salmon filet = 8 points
- ½ mango salsa = 0 points
- ¼ avocado = 2 points
- ½ slaw = 0 points
- ½ cup rice = 3 points

Points values are the same for all three WW plans

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I am so excited you are making one of my recipes and I would love to see how it turns out! Make sure to share it on Instagram and tag me @rachelshealthyplate and use #rachelshealthyplate so I can see your creation!

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This post is sponsored by Kentucky Beef Council on behalf of the Beef Checkoff.  The content, recipe, and opinions are my own.

How often do you make your own stir-fry at home?!  It’s quick and easy to do plus a great alternative to your typical takeout.  This Easy Beef Stir-Fry is made with tender beef and colorful veggies, all coated in a flavorful sauce full of garlic and ginger.  It’s healthy and loaded with nutrients to keep you full and satisfied.  As written the recipe is gluten-free, paleo, and Whole30 which makes it great for a variety of diets.  One serving is 335 calories and 5 SmartPoints on all three MyWW plans.

Why Make Your Own Stir-Fry

I love making stir-fry at home because you have 100% control over your ingredients.  Takeout doesn’t always use the best cuts of meat and it’s loaded with sodium, preservatives, and who knows what else!  By making your own, you get to choose the best looking beef and you can customize the veggies based on preference or even just use up whatever you have hanging out in the fridge!  Not to mention it’s way more economical – you’ll have plenty of leftovers for the week!

Is Stir-Fry Healthy?

YES!  This particular recipe is super healthy.  The base of the recipe is thinly sliced lean beef.  I took a short cut and picked up a package of pre-sliced stir-fry meat from the grocery store.  I spoke to the butcher who let me know it was sliced sirloin which is a great option for stir-fry.  Beef is a nutrition powerhouse, containing tons of essential nutrients that we need to fuel our body.  Did you know that on average, a 3-ounce serving of cooked beef contains:

• 175 calories
• 51% DV of Protein (helps preserve and build muscle)
• 41% DV of B12 and 24 % DV of B6 (helps maintain brain function and provides energy)
• 39% DV of Zinc (helps maintain a healthy immune system)
• 38% DV of Selenium (helps protect cells from damage)
• 25% DV of Niacin (supports energy production and metabolism)
• 20% DV of Phosphorous (helps build bones and teeth)
• 14% DV of Riboflavin (helps convert food into fuel)
• 14% DV of Iron (helps your body use oxygen)
• 13% DV of Choline (supports nervous system development)*

Not too shabby, eh?  I know a lot of folks tend to shy away from beef when they are dieting but I make sure to incorporate it multiple times a week for the reasons above and not to mention that it’s simply delicious and satisfying.  Beef helps me thrive by nourishing my body and supporting my healthy, busy lifestyle.

Our stir-fry is also loaded with lots of fresh veggies that we cook until perfectly crisp-tender which helps them retain a lot of the nutrients that could otherwise be lost and cooked off.  They’re full of fiber and plenty of vitamins and minerals which even further ups the health-factor of this dish.  Lastly, our sauce is made with simple, natural ingredients.  It’s 100% clean – no funny business that you might get elsewhere!

What Kind of Beef To Use

As I mentioned before, I was able to take a shortcut with this recipe and pick up a package of pre-sliced stir-fry meat.  My grocery store uses beef sirloin for this but if you are unable to find pre-sliced meat you can simply make your own!  Beef sirloin and flank steak are both great options for stir-fry.  To ensure that your beef is tender you’ll want to make sure you cut against the grain and make long, thin slices – about 1/4 inch thick.

How To Serve

Pair this stir-fry with whatever base fits your needs.  I chose to pack in even more veggies with a base of cauliflower rice.  Lettuce wraps are also a great low-carb option or you can keep it classic with a base of white rice, brown rice, or ramen noodles.  All delicious options!

My recipe for Easy Beef Stir-Fry makes 5 hearty servings at 335 calories each or 5 SmartPoints on all three MyWW plans.  Enjoy!

For more information about the connection between beef and health/wellness and for more recipe inspiration, check out this website from KY Beef. #KyBeef #BeefItsWhatsForDinner #BeefStrong

*information reference: Beef Checkoff via USDA, Agricultural Research Service, Nutrient Data Laboratory.

Easy Beef Stir-Fry

 

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Author: Rachel's Healthy Plate

Serves: 5 servings

Ingredients

• 1.25 lbs thinly sliced lean beef (I used sirloin - see above for additional info)
• 2 tbsp arrowroot powder (can sub cornstarch)
• 1 large broccoli crown, cut into bite-sized florets (can use one bag of pre-cut broccoli florets)
• 1 red bell pepper, thinly sliced
• 1 8oz can sliced water chestnuts, drained
• ½ c. water
• 4 tsp sesame oil, divided
• ½ c. beef broth, low sodium preferred
• ¼ c. coconut aminos (can sub low sodium soy sauce)
• 1½ tsp grated ginger or ginger paste
• 3 cloves garlic, minced
• ¼ tsp pepper
• pinch of crushed red pepper
• additional salt/pepper, to taste
• green onion and sesame seeds, to garnish

Instructions

1. Season beef with a little salt and pepper. Toss with the arrowroot powder.
2. Heat 1 tsp of oil over medium-high heat in a large, heavy pan. Add ½ of the beef and cook about 60 seconds per side. The outside of the beef should be mostly browned and starting to get a little caramelized. It doesn't need to be all the way cooked through. Remove from pan to a large plate.
3. Heat another 1 tsp of oil in the pan and repeat with the remaining beef. Remove from pan to the large plate.
4. Reduce heat to medium and add the remaining 2 tsp of oil and the broccoli and peppers. Add in ½ c. water and cover. Allow veggies to steam for about 5 minutes. Remove cover and cook and additional 2-3 minutes. Veggies should be bright and vibrant and perfectly crisp-tender.
5. While the veggies steam, mix the sauce ingredients in a small bowl. Whisk together the broth, coconut aminos, garlic, ginger, pepper, and crushed red pepper.
6. Pour the sauce over the cooked veggies and scrape up and browned bits that may be on the bottom of the pan. Stir in the beef and water chestnuts. Allow to simmer 3-5 minutes until the sauce has thickened and reduced.
7. Adjust seasonings if needed. Serve as desired and garnish with green onion and sesame seeds. Enjoy!

Notes

Makes 5 servings at 5 MyWW SmartPoints on all three plans - purple, green, and blue.

As written the recipe is gluten-free, paleo, and Whole 30 compliant.

Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.

Nutrition Information

Serving size: ⅕ of the recipe | Calories: 335 Fat: 18 Saturated fat: 7 Carbohydrates: 17 Sugar: 6 Fiber: 2 Protein: 26

3.5.3251

I am so excited you are making one of my recipes and I would love to see how it turns out! Make sure to share it on Instagram and tag me @rachelshealthyplate and use #rachelshealthyplate so I can see your creation!

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Here’s a quick and delicious lunch idea for those weeks when you don’t want a heavy meal.  You can prep the bacon and eggs early and the week to make assembly a breeze!  I like to serve mine with a side of fruit for a complete meal.  The wraps are only 5 Blue WW SmartPoints/7 Green WW SmartPoints!

For the lettuce wraps look for romaine leaves or butter lettuce – either will work great!  Simply load up with your bacon, boiled eggs, tomato, avocado, and green onion then top with a drizzle of ranch (I use Bolthouse Farms Classic Ranch – you can have up to 1.5 tbsp for 1 smart point!) For extra protein feel free to add an extra egg or egg white or even some diced chicken or turkey lunch meat – none of these additions will increase the points! #score!

PS – You can easily make this paleo and Whole 30 friendly by using compliant bacon and ranch.

5 Blue WW SmartPoints/ 7 Green WW SmartPoints – boiled eggs (0/2sp), veggies (0sp), bacon (2sp), avocado (2sp), and ranch (1sp). Enjoy this great low carb meal!

BLT Cobb Lettuce Wraps

 

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Author: Rachel's Healthy Plate

Serves: 1 serving

Ingredients

• 2 large romaine or butter lettuce leaves
• 1 boiled eggs, diced or sliced
• 2 pieces cooked bacon
• ¼ avocado (up to 46g for 2sp), sliced
• 6-8 grape tomatoes, halved
• 1 tbsp Bolthouse Farms Classic Ranch
• 1-2 tbsp green onion, chopped

Instructions

1. Divide all ingredients between the lettuce leaves. Drizzle with ranch just before eating.
2. Enjoy!

Notes

Makes one serving at 5 Blue WW SmartPoints/7 Green WW SmartPoints.

For multiple servings simply multiply the recipe by your desired number of servings!

Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.

Nutrition Information

Serving size: 1 serving | Calories: 282 Fat: 19 Saturated fat: 6 Carbohydrates: 11 Sugar: 4 Fiber: 6 Protein: 13

3.5.3251

I am so excited you are making one of my recipes and I would love to see how it turns out! Make sure to share it on Instagram and tag me @rachelshealtyplate and use #rachelshealthyplate so I can see your creation! 

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I’m really excited to share this new soup recipe with you guys – it’s just one of those classic, feel-good, comfort food recipes, ya know?  This recipe tastes straight-up like something you’d find simmering away for hours on your grandma’s stove but, guess what?!  It’s actually a quick recipe to make!  The ingredients are simple and it makes a ton of food.  Leftovers are delicious too!  My Tomato, Beef, and Macaroni soup recipe will keep you cozy all season long.  It makes 8 hearty servings at 275 calories each and 6 WW SmartPoints on both the blue and green WW plans.

To make the soup we start off by browning up some lean ground beef.  Once it’s cooked we add in our tomatoes, broth, and some seasonings and bring the mixture to a boil.  The final step is tossing in the cooked pasta and simmering until the noodles are done.  That’s literally it, you guys.  EASY. SO SO EASY.

WW Points & Calorie Info:

If you love old-school, classic dishes this one will take you back home.  My Tomato, Beef, & Macaroni Soup makes 8 hearty servings at 6 WW SmartPoints on both the Blue and Green WW plans + 275 calories each.  Enjoy!

Tomato, Beef, and Macaroni Soup

 

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Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

Author: Rachel's Healthy Plate

Serves: 8 servings

Ingredients

• 2 (28oz) cans San Marzano Style Tomatoes (you can substitute regular diced tomatoes but I like the rich flavor from the San Marzano Style)
• 1 lb 90/10 ground beef
• 4 oz tomato paste
• 6 c. low sodium beef broth
• 3 cloves minced garlic
• 2 tsp onion powder
• 1 tbsp Worcestershire sauce
• 1 tsp Italian seasoning
• 1 bay leaf
• 2 c. uncooked elbow macaroni noodles
• salt/pepper, to taste

Instructions

1. In a large, heavy soup pot brown the ground beef. Season with a little salt and pepper. When beef is about halfway cooked, add minced garlic and onion powder. Once brown, remove from pot and drain on a plate lined with paper towels.
2. Add the tomatoes to the pot. Use a spatula to easily break tomatoes apart into bite-sized pieces (unless they are already pre-diced).
3. Return beef to the pot and add all remaining ingredients except for noodles. Cover and bring mixture to a boil.
4. Once boiling add the uncooked pasta and simmer until pasta is cooked, about 10-15 minutes. Soup is ready once noodles have finished cooking.
5. Remove bay leaf and adjust salt and pepper to taste. Enjoy!

Notes

Makes 8 servings, ~ 1.5 cups per serving, at 6 WW SmartPoints each for both the Blue & Green WW plans.

A Tip About Soup Servings

While a recipe will give the number of servings, it is very difficult to determine the exact volume of the soup per serving. This is due to many factors. The quantities of ingredients that you use may vary slightly. For example, if a recipe calls for 1 small onion, 1 small pepper, etc., the size of your produce may be different than what I used. The largest factor that causes variance is how much the soup reduces while cooking which will depend on each stove and how long it simmers, etc.

For the most accurate way to measure soup servings: place your storage container on a digital scale and zero out the weight. Add the entire pot of soup and determine the total weight in grams. Divide the total weight by the number of servings - this is the exact weight per serving or your soup. Easy and accurate!

Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.

Nutrition Information

Serving size: ⅛ of the soup, ~1.5 cups | Calories: 275 Fat: 6 Saturated fat: 2.3 Carbohydrates: 34.5 Sugar: 10 Fiber: 5 Protein: 20

3.5.3251

I am so excited you are making one of my recipes and I would love to see how it turns out! Make sure to share it on Instagram and tag me @rachelshealthyplate and use #rachelshealthyplate so I can see your creation!

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It’s fall which means that it’s the best time of year – aka delicata squash season!  And that means that it’s also the return of one of my all time favorite salad combos.  I’ve been enjoying this yummy salad for the last three years so I thought it was finally time that it had it’s own blog post.  I like to prep a big batch of squash at the beginning of the week and have this salad for lunches.  One big salad is 8 WW SmartPoints on both the Blue and Green WW plans or 325 calories.

There is a smidge of prep work involved in making the salad because we need to roast up our delicata squash and cook some quinoa.  If you can’t find delicata squash in your area you can always substitute roasted butternut squash- no prob!  And if you aren’t in the mood to cook up a batch of quinoa you can always grab the precooked stuff.  Look for it in a microwavable bag in the rice aisle or find it precooked in the freezer section.  Once we have our cooked squash and quinoa the rest of the salad is a go.

The salad starts with a big bed of mixed greens that we top with our roasted delicata and some cooked quinoa.  Then we layer on a bit of red onion, dried cranberries, goat cheese, and pumpkin seeds.  Balsamic vinaigrette is the perfect dressing to tie all of these flavors together!  Seriously guys, this combo is out-of-this-world.  The roasted squash pairs so well with the creamy goat cheese, sweet cranberries, and crunchy pumpkin seeds.  Give it a try and let me know what you think!

How to Roast Delicata Squash

1. Preheat oven to 425F.
2. Cut the ends off of the squash and then cut it in half length-wise.  Scoop out the seeds.
3. Cut squash into 1/2 inch half-moon shapes and lay flat in a single layer on a baking sheet.  Spray with cooking spray (I like to use avocado oil or pure olive oil spray) and season with a little salt, pepper, and garlic powder (if desired).  Flip and repeat on the opposite side.
4. Roast for 25-30 minutes, until golden brown, flipping halfway through cook time.

And yes, you totally eat the skin of delicata squash – it’s delicious! 

My Delicata Squash Salad is 8 WW SmartPoints on both the Blue and Green WW plans + 325 calories per serving. Enjoy!

Delicata Squash Salad

 

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Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

Author: Rachel's Healthy Plate

Serves: 1 salad

Ingredients

• mixed greens, about 3 cups
• roasted delicata squash (or sub roasted butternut), about 1 cup
• thinly sliced red onion (optional), about 2 tbsp
• ⅓ cup cooked quinoa
• 8 g. dried cranberries, roughly chopped
• 9 g. roasted pepitas/pumpkin seeds
• 1 oz crumbled goat cheese
• 2 tbsp balsamic vinaigrette (I use Trader Joe’s FF balsamic vinaigrette)

Instructions

1. Layer all ingredients into a large bowl. Toss and enjoy!

Notes

Makes 1 large Delicata Squash Salad for 8 WW SmartPoints on both the Blue & Green WW plans.

For multiple servings simply multiply the recipe by the desired number of servings.

Points Breakdown
- greens (0)
- roasted delicata squash (0)
- red onion (0)
- ⅓ c. cooked quinoa (2)
- 8 g. dried cranberries (1)
- 9 g. roasted pepitas (1)
- 1 oz crumbled goat cheese (3)
- 2 tbsp Trader Joe's FF Balsamic Vinaigrette (1)
= 8 WW SmartPoints total

Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.

Nutrition Information

Serving size: 1 salad | Calories: 325 Fat: 11 Saturated fat: 5 Carbohydrates: 46 Sugar: 16 Fiber: 8 Protein: 13

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I am so excited you are making one of my recipes and I would love to see how it turns out! Make sure to share it on Instagram and tag me @rachelshealthyplate and use #rachelshealthyplate so I can see your creation!

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I have been on a quest for the last two years… a quest to make the perfect butternut squash soup.  Guess what?!  I finally did it!  I think a perfect butternut soup is both savory and a little sweet, and it has just the right amount of warm spices.  If you’ve ever had Panera’s Autumn Squash Soup (my fav!) then you know what I’m talking about.  This version is very reminiscent of it, and that makes me one happy camper.  My version has a lot less calories, points, and ingredients too – win win! My Butternut Squash Soup makes 8 generous servings at 3 WW SmartPoints on both the Blue and Green WW plans or 180 calories each.

Let’s talk about the good stuff inside of the soup, shall we?!  The ingredients are easy and it comes together surprisingly quick!  The hardest part of the soup is chopping the butternut squash – talk about a workout!  Butternut squash is literally one of my least favorite veggies to chop but hey, it’s 100% worth it!  If you’re running short on time you can always opt to buy the pre-cut stuff which is super convenient.  The base of the soup is butternut squash and a few apples – they add the perfect amount of sweetness without the need to add additional sweeteners like brown sugar or honey that many recipes call for.

I like to add just the right amount of warm spices with the squash – for this one we a use a little sage, nutmeg, and some cinnamon.  Delicious combo!  The veggies and spices are cooked together with some vegetable broth and then blended until nice and smooth.  The last step is stirring in a little cream cheese for the perfect amount of rich creaminess.  Seriously, ya’ll.  This one is a keeper!

The soup is nice and hearty on it’s own and it’s a points bargain at just 3 WW SmartPoints.  I usually serve it with with a little something on the side – half of a sandwich or a few crackers and cheese. (A DIY You-Pick-Two!)  My favorite sandwich for this soup is a Turkey, Apple, Swiss sandwich made with turkey lunch meat, a wedge of Laughing Cow light Swiss cheese, a few slices of apple, and some mixed greens.  Seriously, guys, it’s a winning combo that you’ve got to try for yourself!

My Butternut Squash Soup makes 8 servings at 3 WW SmartPoints on all three WW plans or 180 calories each. Enjoy!

Butternut Squash Soup

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Author: Rachel's Healthy Plate

Serves: 8 servings

Ingredients

• 3 lbs butternut squash - peeled, seeds removed, and diced
• 3 fuji apples - peeled and diced
• 2 tbsp olive oil
• 4 oz ⅓ less fat cream cheese
• 1 c. diced sweet onion
• 4 c. vegetable broth
• 1.5 tsp cinnamon
• ¼ tsp nutmeg
• 1 tsp ground sage
• 1¼ tsp salt
• ½ tsp pepper
• a few pepitas to garnish, if desired

Instructions

1. Heat oil over medium heat in a large, heavy soup pot or dutch oven. Add onion and saute until onion starts to soften, about 2 minutes.
2. Add squash and apple. Stir well and cook until a few pieces of the squash start to turn golden brown, about 5 minutes, stirring often.
3. Add a splash of broth to de-glaze the bottom of the pan, scraping up any brown bits. Add the remaining broth and all of the spices. Cover and simmer until squash is nice and tender, about 15 minutes.
4. Add the cream cheese to the soup. Using an immersion blender, carefully blend the soup until it's nice and smooth and the cream cheese has melted. Adjust salt and pepper to taste. Enjoy!

Notes

Makes 8 servings of Butternut Squash Soup, (~ 1⅓ cup each) at 3 WW SmartPoints on all three WW plans.

Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.

Nutrition Information

Serving size: ⅛ of the soup, ~ 1⅓ cup | Calories: 180 Fat: 6 Saturated fat: 2 Carbohydrates: 32 Sugar: 12.5 Fiber: 6 Protein: 3

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I am so excited you are making one of my recipes and I would love to see how it turns out! Make sure to share it on Instagram and tag me @rachelshealthyplate and use #rachelshealthyplate so I can see your creation!

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Move over chicken, there’s a new bird in town!  I recently worked with my friends at The Great American Turkey Company to create a recipe for their brand new cookbook, Let’s Talk Turkey – eeek, how exciting!  I’ve been loving their products since I discovered them at my local Fresh Market.  They have a variety of pre-marinated turkey breast cutlets and flavorful sausages that make creating healthy meals a breeze!  We already know that salads are my jam, so I created a delicious curried turkey salad using my favorite Spicy Masala Turkey Cutlets.  Yum!

Before we get into the recipe, let’s talk a little bit more about The Great American Turkey Company and why I love their products:

• high protein/low fat
• no preservatives
• simple ingredients
• gluten free
• turkeys are raised on family-owned farms
• a portion of sales goes directly to the nonprofit Wholesome Waves

My go-to is their pre-marinated turkey breast cutlets which are packed with flavor and ready to be turned into quick, healthy meals!  They do all of the work for you – the creations you can come up with are endless!

The curried turkey salad I created for the cookbook is perfect to prep for lunches on a busy week!  It’s quick and easy to make and bursting with bright, fresh flavors.  The Spicy Masala Turkey Cutlets provide the perfect flavor for our turkey salad.  With a few additional ingredients, we have a delicious and healthy meal.

The turkey salad is loaded with creamy Greek yogurt, crunchy celery and cashews, sweet cranberries, plus some shredded carrots, green onion, and cilantro – YUM!  You can serve it a variety of ways too!  I like to serve it as a sandwich, inside of pita bread, on top of a salad, or with a side of crackers.  No matter how you serve it, you’re going to love it!

Be sure to check out my recipe along with so many others in the new Let’s Talk Turkey cookbook, available on The Great American Turkey Company website.  You can even download a free PDF copy! GATC products are currently available for purchase online or at The Fresh Market, Price Chopper, or FreshDirect.

This post was sponsored by The Great American Turkey Company.  All opinions and recipe are my own.

Spicy Masala Turkey Cutlet Curried Salad

 

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Author: Rachel's Healthy Plate

Serves: 4 servings

Ingredients

• 1 package GATC Spicy Masala Turkey Breast Cutlets
• 2 Tbsp Olive Oil
• ½ cup plain Greek yogurt
• ¼ cup dried cranberries, roughly chopped
• 1½ celery stalks, diced small
• 3 tablespoons green onion, diced
• 3 tablespoons fresh cilantro, chopped
• ¼ cup cashews, roughly chopped
• ¼ cup carrots, shredded
• salt and pepper to taste

Instructions

1. In a skillet over medium heat, add olive oil and GATC Spicy Masala Turkey Cutlets. Cook covered for 3 minutes on each side until internal temperature reaches 165F.
2. On a cutting board, let turkey rest for 3 minutes. Use two forks to pull apart cutlet meat until shredded.
3. In a large bowl, add shredded turkey, Greek yogurt, celery, green onion, cilantro, cashews, carrots and mix together until thoroughly combined.
4. Season with salt and pepper and chill until ready to serve.
5. Serve as a turkey salad sandwich, inside of pita bread, on top of a salad, or with crackers.
6. Gobble up and enjoy!

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I am so excited you are making one of my recipes and I would love to see how it turns out! Make sure to share it on Instagram and tag me @rachelshealthyplate and use #rachelshealthyplate so I can see your creation!

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You know what makes my recipe-developing heart super happy?! Recipes that come about by accident OR even out of desperation, like this recipe for Thai Chicken Salad.  This recipe was born out of a near empty fridge – I had cooked chicken and cabbage but not enough ingredients to make my usual chicken salad or even just a standard ol’ salad with ranch.  After rummaging around the pantry I decided to make an almond butter dressing for this chicken/cabbage creation and voila! a delicious new recipe came to life.  Since that day I’ve tested this creation several times and added some more ingredients to make it even more tasty and let me tell you, I AM HOOKED.  One hearty serving is 6 Blue WW SmartPoints and 8 Green WW SmartPoints.

It should come as no surprise that I’m obsessed with this one – if ya’ll know me, you KNOW that I am ALLL about chicken salad.  I’ll never get sick of it.  This recipe is like a hybrid between a standard chicken salad and a chopped salad.  It’s crunchy from the cabbage and filling from all the protein and healthy fat, plus the almond butter dressing is insanely flavorful.

The almond butter dressing truly is the star of the show and it’s so simple to make – it’s basically a tweaked version of the almond butter sauce from my Thai Chicken Zoodles.  You simply whisk together almond butter, coconut aminos (or soy sauce), ginger paste, sriracha, sesame oil, and a splash of water.  My mouth is watering just thinking about it!

The base of the chicken salad is shredded chicken and cabbage.  I use slaw mix to make my life even easier – it’s perfect for this dish! We also toss in some diced red pepper, mandarin oranges, green onion, and cilantro.  This flavor combo is out of this world good, ya’ll!  I usually prepare 3 or 4 servings of this to have for lunch throughout the week – it’s great to meal prep because the cabbage stays nice and crunchy.

My Thai Chicken Salad recipe makes 1 serving at 6 Blue WW SmartPoints and 8 Green WW SmartPoints.  If you’d like more than one serving simply multiply the recipe by the desired number of servings – it will keep for 3-4 days. Enjoy!

Pssst… If you love chicken salad as much as I do, be sure to check out these other chicken salad recipes:

• Easy Everyday Chicken Salad
• Harvest Chicken Salad – Served Two Ways
• Buffalo Ranch Chicken Salad
• BLT Chicken Salad

Thai Chicken Salad

 

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Prep time

10 mins

Total time

10 mins

 

Author: Rachel's Healthy Plate

Serves: 1 serving

Ingredients

Salad:

• 3 oz shredded cooked chicken*
• 1.5 cups shredded cabbage (I used slaw mix)
• ¼ red pepper, diced
• 1 4oz container no sugar added mandarin oranges
• 2 Tbsp cilantro, chopped (more to taste)
• 1-2 Tbsp green onion, chopped (to taste)
• 8 g slivered almonds
• sesame seeds to garnish (optional)
  

Dressing:

• 1.5 Tbsp almond butter
• 2 tsp coconut aminos (may sub low sodium soy sauce)
• ½ tsp ginger paste
• ½ tsp sriracha (to taste)
• 1 tsp toasted sesame oil
• 1 Tbsp water
• pinch of salt (use if almond butter is unsalted)

Instructions

1. In a small bowl whisk together the dressing ingredients, set aside.
2. In a large bowl mix together the shredded chicken and cabbage. Stir in the almond butter dressing and toss until well combined.
3. Drain the juice from the mandarin oranges and lay them out on a paper towel to absorb the excess liquid. Add the oranges, red pepper, green onion, and cilantro to the salad and mix gently.
4. Top salad with slivered almonds. Garnish as desired - I typically add more green onion, cilantro, sriracha, and sesame seeds. Enjoy!

Notes

Makes 1 serving of Thai Chicken Salad at 6 Blue WW SmartPoints and 8 Green WW SmartPoints. If you'd like additional servings simply multiply the recipe by the desired number of servings.

*Use any kind of cooked chicken you'd like - I always switch this up. You can poach chicken, bake it in the oven, cook it in a crock pot, instant pot, etc. If you are in a hurry you can even buy precooked chicken from the grocery.

Blue WW SmartPoints Info:
- 1.5 Tbsp almond butter (4sp)
- 1 tsp sesame oil (1sp)
- 8 g almonds (1sp)
- all other ingredients (0sp)
= 6 WW SmartPoints for the recipe

Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.

Nutrition Information

Serving size: 1 serving | Calories: 445 Fat: 22 Saturated fat: 2 Carbohydrates: 32 Sugar: 16 Fiber: 7 Protein: 35

3.5.3251

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If you like black bean soup you are going to LOVE this one! It’s super hearty thanks to lots of veggies, smokey and rich from flavorful sausage, and just one of those stick-to-your-ribs soups.  It makes a great weeknight dish too, thanks to a little secret ingredient shortcut!  Everything goes in one pot and it’s ready in about 30 minutes.   My Black Bean & Sausage Soup makes 4 hearty servings at 4 Blue WW SmartPoints and 8 Green WW SmartPoints or 369 calories each.

This soup has SO MUCH FLAVOR, y’all The sauteed veggies add that great homemade soup flavor and the sausage gives the beans a delicious, rich meatiness.  To make the soup we simply saute our diced veggies in some olive oil until nice and soft.  Next we add in several cloves of garlic and our diced sausage – they need to cook for just a few minutes with the veggies before we add everything else.  The last step is stirring in some broth, spices, black beans, and a can of refried black beans.  Did you catch that?!  That’s our secret ingredient!  The refried beans make our soup nice and thick without needing to puree anything.  YUM!

For the sausage I chose to use Gilbert’s Craft Sausages Andouille Chicken Sausage.  These guys are loaded with delicious spices.  You can check their store locator to see if you can find them near you.  If not, feel free to substitute a similar precooked sausage or you can use smoked turkey sausage or even kielbasa.

This soup is a meal in itself but it would also be wonderful served with a scoop of rice, some Quick Air Fryer Tortilla Chips for dipping, or a gooey grilled cheese.  I like to top mine with a little Greek yogurt and avocado too!

My Black Bean & Sausage Soup makes 4 hearty servings at 4 Blue WW SmartPoints and 8 Green WW SmartPoints or 369 calories each.  Enjoy!

If you’re looking to save points you may like my Zesty Black Bean Soup which is 0 WW SmartPoints per serving. 

Black Bean & Sausage Soup

 

Print

Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

Author: Rachel's Healthy Plate

Serves: 4 servings

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced small
• 1 red bell pepper, diced small
• 1 carrot, diced small
• 1 stalk celery, diced small
• 3 cloves garlic, minced
• 4 Gilbert's Craft Sausages Chicken Andouille Sausage links*, diced into ½ inch pieces
• 1 can black beans, rinsed and drained
• 1 can refried black beans
• 1 can beef broth (low sodium)
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp salt
• ¼ tsp pepper

Instructions

1. Heat olive oil in a large, heavy soup pot over medium heat. Add the diced onion, pepper, celery, carrot, salt, and pepper. Saute until veggies are soft, 6-8 minutes.
2. Add the minced garlic and diced sausage and saute until garlic is fragrant and sausage is starting to brown, about 3 minutes.
3. Add the beef broth, refried beans, chili powder, and cumin. Stir until well combined. Lastly, add in the black beans.
4. Bring soup to a boil and then reduce heat to low and simmer for 15-20 minutes. Adjust seasoning to taste. Enjoy!

Notes

Makes 4 Servings of Black Bean & Sausage Soup at 4 Blue WW SmartPoints and 8 Green WW SmartPoints each.

*If you can't locate this particular sausage you can find a similar precooked sausage or use smoked turkey sausage or kielbasa. Substituting may change the points value so recalculate if needed.

Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.

Nutrition Information

Serving size: ¼ of the recipe | Calories: 369 Fat: 9 Saturated fat: 3 Sugar: 6 Fiber: 11 Protein: 26

3.5.3251

I am so excited you are making one of my recipes and I would love to see how it turns out! Make sure to share it on Instagram and tag me @rachelshealthyplate and use #rachelshealthyplate so I can see your creation!

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Can you feel it, friends?!  Spring! It’s in the air and it’s making me excited about all of the delicious produce that will be in season.  Asparagus is one of my favorite spring veggies – I can never get enough!  I came up with this dinner idea when I was dreaming of making one of my favorite omelette combinations, goat cheese and asparagus.  It turned out SO good – I can’t wait for you to give it a try!  Each chicken breast is 5 Blue WW SmartPoints/7 Green WW SmartPoints and 300 calories.

This dish is seriously delicious – it’s bursting with flavor thanks to the garlic and herb goat cheese.  This flavorful cheese practically takes care of all of the seasoning for us! #Score This dinner is simple to make yet elegant and impressive if you want to serve it for guests.  Go ahead and invite your in-laws over for dinner, I promise they won’t be disappointed!  For the perfect meal I recommend serving this with a mixed green salad and some roasted potatoes.  Yum!

Making the chicken is simple –  we start by cutting each piece of chicken about 3/4 of the way open.  This will allow us to have a nice pocket to add the goat cheese and asparagus.  Once the chicken is cut, we spread some goat cheese into each piece and we don’t skip on the cheese around here either – each piece gets a full ounce!  After the chicken is stuffed we coat the outside in breadcrumbs which will give it a nice crust.  At this point we still need to add the asparagus – gently reopen each piece of chicken and lay in the spears.  Easy peasy so far!  All that’s left to do is sear each breast on the stove before sending it into the oven where it will finish cooking.  That’s it.  Told ya it was easy!

My Goat Cheese & Asparagus Stuffed Chicken makes 4 servings at 5 Blue WW SmartPoints/7 Green WW SmartPoints and 300 calories each. Enjoy!

Goat Cheese & Asparagus Stuffed Chicken

 

Print

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Goat Cheese & Asparagus Stuffed Chicken Author: Rachel's Healthy Plate Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 4 servings

Author: Rachel's Healthy Plate

Serves: 4 servings

Ingredients

• 4 chicken breasts, trimmed
• 4 oz garlic and herb goat cheese
• 12 spears of asparagus, trimmed (look for ones that aren't super thick)
• 1 egg white, lightly beaten
• 2 tbsp flour
• ¼ c bread crumbs (seasoned or unseasoned)
• salt and pepper
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375F. Line a baking pan with parchment paper and set aside.
2. Cut open each chicken breast from the side, about ¾ of the way through, creating a pocket for the goat cheese and asparagus. Spread 1 oz of goat cheese inside of each chicken breast.
3. Prepare the coating: place lightly beaten egg white into a large shallow bowl, place flour and bread crumbs on two separate plates. Season the chicken with a little salt and pepper then coat the stuffed chicken breast in the flour, dip in the egg white, and then coat with the bread crumbs. Set the breast aside and repeat with all pieces of chicken.
4. Gently open each chicken breast again and lay 3 spears of asparagus inside. (This keeps the asparagus from getting covered in the coating.)
5. In a large, heavy skillet heat the olive oil over medium heat. Brown the chicken breast on each side, just 1-2 minutes per side, until golden brown. Transfer to the baking pan. Give the ends of the asparagus a spritz of cooking spray.
6. Finish cooking chicken in the oven for about 25 minutes, until cooked through and the internal temperature reaches 165F. Enjoy!

Notes

Makes 4 servings of chicken at 5 Blue WW SmartPoints or 7 Green WW SmartPoints each.

Serving suggestion: serve with mixed greens salad and roasted potatoes

*Nutritional Info is calculated using chicken breast that is 5 oz each.

Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.

Nutrition Information

Serving size: 1 stuffed chicken breast | Calories: 300 Fat: 11 Saturated fat: 4 Carbohydrates: 9 Sugar: 2 Fiber: 1 Protein: 40

3.5.3251

I am so excited you are making one of my recipes and I would love to see how it turns out! Make sure to share it on Instagram and tag me @rachelshealthyplate and use #rachelshealthyplate so I can see your creation!

The post Goat Cheese & Asparagus Stuffed Chicken appeared first on .