Oxygen Magazine Recipes

A few days ago I posted an article about the 3-month meal plan that I wrote for Oxygen Magazine. As part of that particular series I also developed a total of 12 recipes. The first 4 recipes are linked in this post and the next few are provided here - Oxygen Magazine recipes from month 2 of the Best Body Challenge.

Cranberry Breakfast Mug

Tuna Avocado Sandwich

Curried Shrimp Kabobs

The Cranberry Breakfast Mug was my favorite - which one do you like best?

Easy taco meat

I don't really have a name for this one. It's basically Empanada filling but without the pastry pouch. Or Picadillo without the tomato, olives, and vegetables. It all started when I took out a lb. of lean ground beef from the freezer to defrost, and I was trying to figure out a tasty Ground Beef Recipe for Dinner. I wanted to just make some ground beef and eat it with shredded cheese on top and a salad on the side - nothing too crazy. After searching online for ideas, I came across an Empanada recipe (which I cannot find now) that looked pretty simple. My version is even more simple as I cut out some of the spices that were used. What I ended up with was a meal packed with flavor, high in protein and low in sugar.

Personally, I like my ground beef on top of a salad or topped with shredded Mexican style cheese. You could also serve it with Brown Rice or Quinoa - which is what I did for my fiance. For a kick, add 1/2 teaspoon of Cayenne pepper and a side of ice cold water (for your burning mouth!).

What is your favorite way to use ground beef?

Easy Taco Meat

makes 4-6 servings - prep time: 5 minutes - cook time: 10 min

Ingredients:

• 1 lb. lean ground beef or ground turkey breast
• 1 medium chopped yellow onion
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1-2 teaspoons smoked paprika

Instructions:

1. Heat pan with olive oil. Saute onions for about 2 minutes or until translucent.
2. Add ground beef and cook until brown.
3. Add salt, pepper, and paprika. Cook another 1-2 minutes.
4. Serve hot with Quinoa, brown rice, or topped on a salad or with shredded cheese.

Crock Pot Soy Ginger Chicken Meatballs

You know those pizzas that are topped with anything but Italian components? You know what I'm talking about, barbeque pizza, Greek pizza, whatever, you get the point. Well, I'm not a big fan of pizza that isn't made with red sauce, cheese and other Italian toppings. Meatballs on the other hand, I'm totally interested in trying something new. Introduce Soy Ginger Chicken Meatballs - in the Crock Pot no less. You'd think that because I used ground chicken breast they'd be dry and crumbly, but in fact these meatballs were quite the opposite. They are soft, moist and filled with Asian flavors. You can serve them as an appetizer at a party or as an entree on top of brown or white rice. These versatile little meatballs are high in lean protein, and low in carbs and fat. If you don't have a crock pot you can easily cook them stove top for 2-3 hours.

Soy Ginger Chicken Meatballs

makes 4=6 servings - prep time: 35 minutes - cook time: 6 hrs

Ingredients:

• 1 pound uncooked ground chicken breast (can use turkey breast)
• 2 tablespoons Olive Oil
• 8 cloves garlic, minced
• 1 tablespoon fresh grated ginger
• 2 egg whites
• 1/4 cup rolled dry oats
• 1/2 cup finely chopped red sweet pepper (1 small)
• 4 tablespoons low sodium Soy sauce
• 2 teaspoons sesame oil
• 1/2 cup chopped yellow onion (1 medium)
• 2 cups reduced sodium chicken broth
• 2 tablespoons rice vinegar
• 1 tablespoon honey or brown rice syrup
• 1 1/2 cups cooked brown rice (optional)

Instructions:

1. In a large skillet heat half of the olive oil over medium heat. Add yellow onions and cook until tender and translucent. Then add half the garlic and ginger, cook for another 30 seconds. Remove from heat and set aside.
2. In a large bowl combine egg whites, oats, sweet pepper, half the cooked onion mixture, 1 tablespoon of soy sauce and 1 teaspoon of the sesame oil. Add ground chicken and mix well. Form chicken mixture in to small meatballs and cook in skillet (using remaining olive oil) on medium-high heat until browned, turning occasionally.
3. Place chicken meatballs in bottom of crock pot. Try not to place them on top of each other.
4. Add remaining cooked onion mixture to crock pot.
5. In a small bowl, mix together the remaining soy sauce, chicken broth, rice vinegar, sesame oil and honey. Pour into crock pot.
6. Set crock pot to low heat and cook for 5-6 hours.

Notes:

Serve as an appetizer or on top of brown or white rice.

Chicken Fiesta Soup

Chicken Fiesta Soup

It's winter so why not warm up with a spicy soup like Chicken Fiesta Soup?! I found this recipe in the Crock Pot Original Slow Cooker Recipe Collection and decided to alter it slightly to meet my families needs. It turned out to be a delicious Mexican style meal that was not only healthy but versatile as well. The actual recipe called for only 4 breasts of chicken, but I opted for 6 considering my Crock Pot is large enough and Rich and I love a lot of chicken in our meals. Then the versatility falls in where you can top the soup with whatever feels right to you. The recipe called for crushed tostada shells and sharp cheddar cheese. But I opted for a lite Mexican blend of cheese from Trader Joes while Rich went with adding some freshly made Quinoa that I whipped up for him. And because ours was so filled with chicken, it'd be great to make Quesadillas or Enchiladas with!

We've got soup for days and have been eating it for lunch ever since I whipped it up earlier this week. I might be sad when it's all gone. Beware, this soup packs a bit of a kick, so if you like spicy, you're in luck!

p.s. You need a crock pot (slow cooker) for this recipe. If you don't have one you could probably make it stove top simmering for 4 hours or so.

Chicken Fiesta Soup

makes 10 servings - prep time: 15 minutes - cook time: 8 hrs

Ingredients:

• 4-6 boneless, skinless chicken breasts ( I used 6 because I have a large crock pot and we like lots of chicken)
• 1 can (14 1/2 ounces) diced tomatoes
• 2 bottles (28 ounces) enchilada sauce (might find this in a can)
• 1 1/2 cups low sodium chicken broth
• 1 cup finely chopped yellow onion
• 1 teaspoon chopped garlic (2 cloves)
• 1 teaspoon sea salt
• 3/4 teaspoon black pepper
• 1 teaspoon smoked paprika (or cumin)
• 1 teaspoon cayenne (red) pepper or chili powder
• 1/4 cup minced fresh cilantro
• 1 cup frozen whole kernel corn
• 1 yellow squash, diced
• 1 zucchini, diced

Instructions:

1. Combine all ingredients in crock pot (slow cooker).
2. Nestle chicken in mixture so that they are covered in the liquid.
3. Cover and cook on LOW for 8 HOURS.
4. Remove chicken and place in large bowl. With 2 forks shred the chicken. Put shredded chicken back in to soup and stir to combine well.
5. Serve with lite Mexican style shredded cheese and/or crushed tortilla chips.

Notes:

For more protein and complex carbs, top with Quinoa or brown rice.

Chicken Sausage and Peppers

Sausage and Peppers is an old-time family favorite for my fiance. Growing up his mother made this dish with both Chicken and Pork Sausage. Living in Long Island, NY it's not unusual to see Sausage and Peppers on a restaurant menu. That's because it's hearty and delicious with tons of flavor and texture. Not to mention, it's a staple in any Italian diet. I'm not Italian but my Chicken Sausage and Peppers was just as good as the rest and super healthy. I used fresh Spinach and Feta Chicken Sausage from Whole Foods Market and just the basics in terms of seasoning. It turned out better than expected. Served on top of Quinoa and you've got a protein packed, flavor extravaganza in your mouth and your belly.

Chicken Sausage and Peppers

makes 4-6 servings - prep time: 10 minutes - cook time: 35 min

Ingredients:

• 1 pound Chicken Sausage (any kind you like works well)
• 3 bell peppers (any color, yellow, green, red, orange) sliced
• 1 red onion halved and sliced
• 2 tablespoons Olive Oil
• 2 cloves chopped garlic
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano

Instructions:

1. If using fresh chicken sausage, start by browning in a skillet or on the grill. Cook partially or completely so that slicing is easier.
2. Slice sausage links in to bite size pieces.
3. Heat Olive Oil in large skillet on medium heat.
4. Add sausage and cook until brown on all sides, about 2-5 minutes turning over regularly.
5. Add onions to pan, cook about 1-2 minutes.
6. Then add seasoning to skillet. Stir well. Add bell peppers, cover and simmer for 20 minutes until peppers are tender.
7. Serve hot with Quinoa or another grain.

Dr. Pepper Beef Brisket

I love brisket, but then again, what Jewish girl doesn't? It's hearty and delicious and full of muscle-building protein! I'm always looking for new ways to cook up an old favorite and with my trusty Crock Pot staring me down I just knew I'd have to give it a try. I've seen recipes for Dr. Pepper chicken, but I thought since I have a bottle of Diet Dr. Pepper in my fridge leftover from my party we had over the weekend, I'd use that instead (not to mention it's got zero calories). So here you have it, Diet Dr. Pepper Beef Brisket, slow cooked to perfection and falling apart to the touch. It was so tender that slicing it with a very sharp knife did not fare so well. Let's just say the brisket won. The thing is, when it comes to brisket, the more it falls apart, the better (in my opinion) and this recipe did not fail me. It was juicy and tender and full of beefy flavor. Perfect for a family barbeque or cold winter night. Enjoy!

Dr. Pepper Beef Brisket

makes 4-6 servings - prep time: 5 minutes - cook time: 10 hrs

Ingredients:

• 1 brisket of beef
• 16 ounces Diet Dr. Pepper
• 3 cloves minced garlic
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 2 tablespoons Worcestershire sauce
• 1/4 cup water (optional)

Instructions:

1. Pour all ingredients in to your Crock Pot and mix with spoon.
2. Settle the brisket in to the liquid.
3. Cover and cook on low for 9-10 hours or until tender.
4. Remove and let sit 5-10 minutes before slicing.
5. Use sharp knife for best results.

Notes:

When it comes to brisket, slow and low is always best. Cook 9-10 hours based on the size of your brisket.