Healthy December Recipes

Published by on December 25, 2017 | Leave a response

Meaty Comfort Chili
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Cold days call for warm, hearty comfort food and, today I have the perfect recipe for you. This Meaty Comfort Chili has all of the warmth, flavor and comfort that you could ask for in a healthy dinner. This recipe tastes even better the next day!Courtesy of RealHealthyRecipes.com

Servings: 12

Here’s what you need

  • 6 oz. hot turkey Italian sausage, loose
  • 1 yellow onion, chopped
  • 1 cup chopped green bell pepper
  • 1 Tablespoon garlic, minced
  • 1 lb ground beef
  • 1 jalapeno pepper, chopped and seeded
  • 2 Tablespoons chili powder
  • 2 Tablespoons coconut sugar OR honey
  • 1 Tablespoon ground cumin
  • 3 Tablespoons tomato paste
  • 1 teaspoon dried oregano
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • 2 bay leaves
  • 1 ¼ cups Merlot or other fruity red wine
  • 1 (28oz) can no-salt-added whole tomatoes, undrained and coarsely chopped
  • 2 (15oz) cans no-salt-added kidney beans, drained
  • Sour cream (optional garnish)
  • Shredded cheese (optional garnish)
  • Green onion (optional garnish)
  • Diced tomatoes (optional garnish)

Instructions

  1. Heat a large heavy bottomed pot over medium-high heat. Add the sausage, onion, bell pepper, garlic, ground beef and jalapeno to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.
  2. Add chili powder, coconut sugar, cumin, tomato paste, oregano, black pepper, salt and bay leaves and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
  3. Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with the garnishes.

Nutritional Analysis

One serving equals: 284 calories, 1g fat, 79mg sodium, 28g carbohydrate, 12g fiber, and 16g protein

Dijon Maple Chicken and Veggie Roast
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Here’s a one-pan dinner roast that makes healthy eating simple and delicious. Fitness dinners simply don’t get easier to prepare than this. Feel free to use whatever vegetables you have on hand that are seasonal and fresh.Courtesy of RealHealthyRecipes.com

Servings: 6

Here’s what you need

  • 1 Tablespoon chopped fresh thyme
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon pure maple syrup
  • 4 bone-in, skin-on chicken breasts
  • 4 cups peeled and cubed butternut squash
  • 3 large shallots, peeled and quartered
  • ½ acorn squash, seeded and cut crosswise into slices
  • 2 cups Brussels sprouts, trimmed and halved
  • 2 Tablespoons coconut oil, melted
  • 1 Tablespoon olive oil
  • ½ teaspoon sea salt
  • 1 teaspoon black pepper, divided

Instructions

  1. Place a rimmed baking sheet into the oven and preheat to 425 degrees F.
  2. Combine the thyme, Dijon and syrup in a small bowl; brush over the chicken. Remove the pan from the oven, place the chicken on the pan and bake for 20 minutes.
  3. Add the squashes and Brussels sprouts to the pan with the chicken. Top the veggies with the coconut oil, olive oil, ¾ teaspoon sea salt and ¼ teaspoon black pepper. Return to the oven for another 20 minutes. Serve immediately.

Nutritional Analysis

One serving equals: 464 calories, 11g fat, 21g carbohydrate, 5g sugar, 399mg sodium, 4g fiber, and 35g protein

Classic Chicken Soup
Not feeling creative? No need to make up your own fitness soup recipe, I’ve got the perfect one for you here. Enjoy this lightened version of classic chicken soup with a leafy, green salad.

Courtesy of RealHealthyRecipes.com

Servings: 6

Here’s what you need

  • 3 lbs boneless, skinless chicken thigh cut into 1-inch pieces
  • 3 Tablespoons olive oil, divided
  • 2 yellow onions, diced
  • ¼ teaspoon sea salt
  • 1 Tablespoon minced garlic
  • 2 teaspoons minced thyme
  • 2 Tablespoons coconut flour
  • 8 cups broth
  • 1 cup white wine
  • 1 sweet potato, peeled and diced
  • 1 ½ cups celery root, peeled and diced
  • 1 cup small green squash, chopped
  • 3 carrots, peeled and cut into ½-inch slices
  • 1 bay leaf
  • ¼ cup fresh parsley, minced

Instructions

  1. Preheat the oven to 300 degrees F and move a rack to the lowest position. Generously season the chicken with salt and pepper.
  2. Place 1 Tablespoon of olive oil in a large soup pot over medium-high heat. Brown half of the chicken and transfer to a plate. Repeat with another Tablespoon of olive oil and the other half of the chicken. Once browned transfer the rest of the chicken to a plate.
  3. Add the remaining Tablespoon of olive oil to the pot over medium high heat. Add the onions and salt. Cook, stirring often, for 5 minutes. Add the garlic and thyme and cook for 3 minutes. Add the coconut flour and brown for 2 minutes.
  4. Stir in the broth and the wine. Add the sweet potato, celery root, squash, carrots and bay leaf. Add the chicken to the pot and bring to a simmer. Cover and transfer to the preheated oven for an hour. Remove the bay leaf, garnish with fresh parsley and serve warm.

Nutritional Analysis

One serving equals: 249, Fat: 10g, Sodium: 513mg, Carbs: 8g, Fiber: 2g, Sugar: 3g, Protein: 28g

Easy Breakfast Skillet
There are endless combinations of flavors and ingredients that you could put into a savory breakfast skillet, so don’t feel that you must follow my suggestions below. Use your favorite breakfast meat, veggies, spices and herbs to create a breakfast skillet that is uniquely suited to your taste.

Courtesy of RealHealthyRecipes.com

Servings: 6

Here’s what you need

  • 1 teaspoon coconut oil
  • 1 (12.8 oz) package chicken apple sausage, chopped
  • 12 eggs
  • ½ cup nutritional yeast
  • 1 tablespoon garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons chives, minced
  • ¾ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ½ cup roasted red bell pepper, chopped

Instructions

  1. Preheat the oven to 350 degrees F
  2. Melt the coconut oil in a 10-inch ovenproof skillet over medium-high heat. Add the sausage and cook, stirring often, until browned. Transfer to a paper towel lined plate. Leave the drippings in the pan.
  3. Whisk the eggs, nutritional yeast, garlic, parsley, chives, sea salt and black pepper in a large bowl until frothy.
  4. Pour half of the egg mixture into the skillet. Sprinkle the sausage over the eggs. Cover with the remaining egg mixture. Sprinkle with the red pepper.
  5. Bake in the preheated oven for 35-40 minutes or until puffed and set. Serve immediately. Enjoy!

Nutritional Analysis

One serving equals: 326 calories, 16g fat, 15g carbohydrate, 2g sugar, 843mg sodium, 4g fiber, and 31g protein

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