Moroccan Turkey + Chickpea Skillet

{If you're looking for a fresh flavor, and excellent meal for prepping ahead - this is it! 🙌
the flavors develop, and only become better each day!} .

makes 4-5 servings

Ingredients:
1 pound lean ground turkey
2 tsp avocado oil, or extra virgin olive oil
1 medium yellow onion, thinly sliced into half moons
2 carrots, chopped
1/2 cup diced red bell pepper
1 tsp ground cumin
1 tsp ground nutmeg
1/2 tsp paprika
1/2 tsp cayenne pepper
sea salt and black pepper to taste
2 cups low sodium chicken broth
1 cup diced tomatoes (jar or fresh)
15 ounce chickpeas, rinsed
1/3 cup golden raisins (optional)
1/2 cup fresh herbs of choice (parsley, cilantro, or basil), chopped
 Instructions:
Heat oil in a large non-stick skillet over medium-high heat.
Add the ground turkey to the pan and cook for 4-5 minutes, stirring and crumbling with a spoon.
When the turkey is mostly cooked add in the onion, carrot and red bell pepper sautéing for a couple minutes.
Add in the spices, salt and pepper and continue to sauté until the veggies soften and the turkey is cooked through.
Stir in the tomatoes, chicken broth, chickpeas and golden raisins and bring to a boil.
Reduce the heat and simmer for 6-8 minutes or until the mixture thickens.
Remove from the heat and stir in the fresh herbs of choice.
Serve as is or with cooked quinoa, or brown rice.

Tostadas

Shredded chicken: 

Author: Organize Yourself Skinny

Recipe type: Freezer Meal, chicken recipe, make ahead recipe

Serves: 12

Ingredients

• 1 (15 ounce) can of tomato sauce
• 1 cup of low sodium chicken broth
• 2 tablespoons dried onion flakes
• 2 teaspoons dried minced garlic
• 3 tablespoons chili powder
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 ½ teaspoons sugar
• ½ teaspoon salt
• ½ teaspoon pepper
• 4 medium to large chicken breasts (about 3 pounds)

Instructions

1. Mix tomato sauce, chicken broth, and spices in slow cooker. Stir slightly until combined.
2. Add chicken to the slow cooker and coat evenly with the sauce mixture.
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3. Cook on low for 6 hours.
4. Take chicken breasts out of slow cooker, place in a medium to larger bowl, and shred with two forks then return to slow cooker. Mix together with the sauce until all the chicken is coated then serve.

Notes

Make Ahead Instructions

This recipe is a wonderful recipe to make ahead of time for the freezer. Just make recipe completely then cool and freeze into portions. Thaw overnight in the refrigerator and warm in microwave and or on stove if needed. Then use in your favorite recipes.

Nutrition Information

Serving size: 1 4 ounce serving Calories: 129 Fat: 2 Carbohydrates: 2 Fiber: 0 Protein: 24

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Crunchy Oven baked tostada shell: 

Ingredients

• Corn tortillas
• Vegetable oil
• Salt
• Your favorite tostada toppings (beans, chicken, beef, lettuce, cheese, etc.)

Instructions

1. Preheat the oven to 400 degrees F.
2. Line a rimmed baking sheet with foil. Arrange as many tortillas as will fit on the baking sheet without overlapping. (I can get 6 on mine - if you need more than that, bake in batches or bake two sheets at a time, rotating halfway through).
3. Brush both sides of the tortillas lightly with oil and sprinkle with salt.
4. Bake for about 8 minutes, turning over after 4 minutes.(mine had to be cooked longer, just until brown and crunchy)
5. Remove from the oven and transfer to a paper towel lined tray to cool. *It's ok if they're slightly soft as long as they're browned. They will crisp up even more as they cool.
6. Serve immediately with your favorite toppings, or cool completely and store in a tightly sealed contained for 3-4 days.

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Favorite Tostada toppings:

• refried beans (from the can) 
• shredded chicken (from recipe above)
• tomatoes
• avacado
• lettuce
• shredded cheese
• Caso fresco (crumbled) 
  
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Delicious Apple Chicken

Ingredients

• 2 tbs. olive oil, divided
• 1 lb. chicken thighs, skinless, boneless
• 3/4 tsp. salt, divided
• 1/2 tsp. black pepper, divided
• 1/2 tsp. oregano dried, to taste
• 1/2 tsp. rosemary dried, to taste
• 1 tsp. Dijon mustard
• 2 apples, sliced thinly
• 1 small red onion , sliced thinly (optional)
• 1/2 c. chicken broth

Instructions

1. Heat a large skillet on medium-high heat. Add 1 tbs. olive oil
2. Sprinkle some salt and pepper on the chicken
3. Add chicken to skillet and brown, about 5 minutes each side or until brown
4. Set aside
5. In a bowl, whisk broth and mustard
6. Add remaining oil to pan and all ingredients (broth and mustard mixture, remaining salt, pepper, rosemary, oregano, apple, and onion)
7. Cook for another 4 minutes or until cooked

Asian Glazed Salmon

Ingredients

• 2 tbs. soy sauce
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 tsp. garlic, minced
• 1/2 c. maple syrup
• 2 tbs. butter, melted
• 4 frozen salmon filets, wildcaught

Instructions

1. Preheat oven 400F
2. In a bowl, mix soy sauce, salt, pepper, garlic, maple syrup, and butter
3. Line a baking sheet with foil and place frozen salmon filets
4. Brush each filet with olive oil on both sides, place back skin side down on prepared sheet
5. Pour soy sauce mixture over salmon
6. Bake for 15-20 minutes, or until internal temperature is 145F
7. Pair with steamed vegetables and brown rice for a perfect meal

Chicken Veggie Patties

Ingredients

• 1/2 c. green zucchini (one small zucchini), grated
• 3 broccoli florets, grated (optional)
• 2 extra small bell peppers, chopped finely
• 1/4 c. cooked chicken, chopped finely (I use rotiserrie chicken)
• 1/4 c. green onions, chopped
• 1/4 c. flour
• Dash of Salt
• Dash of Pepper
• 1 egg
• Olive oil for frying
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Instructions

1. Wash and grate zucchini and dry with paper towel
2. Chop all vegetables and set aside
3. In a bowl, mix all ingredients until well incorporated
4. In a pan add 1 tbs of olive oil on medium high heat
5. Using a spoon or ice cream scooper, scoop about a tablespoon of batter onto the pan for each pattie. Use a spoon to flatten the scoop into a patty form. Cook until golden brown and flip on the other side for a few minutes.
6. Serve with chives and sour cream if desired

Avocado Grilled Cheese

Ingredients

• 1 egg
• 1 tbs. milk
• 2-4 slices of bread
• 1/2 avocado, mashed
• 1-2 slices cheese of choice
• 1 tbs.butter

Instructions

1. In a bowl, scramble egg and add milk, set aside
2. In another bowl, mash avocado, set aside
3. Place mashed avocado onto bread, top with cheese, then add second layer of bread (like a sandwich)
4. Carefully, cut the filled sandwich into strips
5. Dip each strip in the egg mixture
6. In a pan, on medium add butter and cook strips. Brown all sides of strips and serve

Chicken Meatballs

 

 

Chicken Meatballs

Ingredients

• 1 lb ground chicken
• 1 grated sweet apple
• 1/2 grated pear (optional)
• 1 lightly beaten egg
• 1/2 tsp salt
• 1/2 tsp pepper
• 1tsp dijon mustard
• 1/4 cup chopped spinach
• 1 cup panko breadcrumbs / quinoa if you want to go #glutenfree
• 1/3 cup chopped green onion (if you like less onion then reduce)

Instructions

1. 1. Mix all ingredients in a bowl
2. 2. Shape and mold. I use an ice cream scooper and placed it in a greased muffin tin for convinience
3. 3. Bake at 350F until 165F, about 20-25 minutes, but it really depends on the oven so I use a leave-in thermometer.

Sweet and Sour Sauce

• 2 tbs water
• 2 tbs ketchup
• 1/2 cup brown sugar
• 1 tbs corn starch
• 1/3 cup rice vinegar, add more if you like it more sour

Sweet and Sour Sauce Instructions

1. Add all ingredients except for the corn starch and water into a pot, wait for a boil
2. Mix water and cornstarch in a bowl
3. Add into bowling mixture and whisk