Heather's Roasted Cauliflower Mash

This twist on mashed potatoes is made with a non-starchy veggie, no cream and butter—and yet, it's every bit as yummy as your traditional mashed potatoes.

Total Time: 50 min.

Prep Time: 5 min.
Cooking Time: 45 min.
Yield: 8 servings, ¼ cup each

Ingredients:
1 (2-lb.) cauliflower, cut into small florets, discard stem
4 tsp. olive oil
1 tsp. sea salt
¼ tsp. granulated garlic (optional)
2 Tbsp. low-sodium organic vegetable broth

Preparation:
1. Preheat oven to 400° F.
2. Wash cauliflower and pat dry.
3. Place cauliflower in large baking pan. Drizzle with oil; toss gently to coat. 4. Season with salt and garlic.
5. Bake, stirring halfway through, for 40 to 45 minutes, or until tender.
6. Place in food processor; add vegetable broth. Pulse until smooth.

Nutritional Information (per serving):
Calories: 46
Fat: 3 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 319 mg
Carbohydrate: 5 g
Fiber: 2 g
Sugar: 2 g
Protein: 2 g

P90X/P90X2 Portions (per serving)
1 vegetable

Body Beast Portions (per serving)
2 vegetables

Stuffed Sausage Jalapeno Poppers

Ingredients:
Recipe makes 12 servings
1 ground beef or turkey
1/2 pound ground pork sausage
1/4 onion
1 tomato
6 mushrooms
1 (8 ounce) package cream cheese, softened
1 cup shredded Parmesan cheese
1 pound large fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) bottle Ranch dressing (optional)

Directions:
Preheat oven to 425 degrees F (220 degrees C).
Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.
Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.

Tip: 

You can also wrap the jalapeno after it has been filled with bacon. It changes it up a bit for something different. 

You can also use turkey bacon or turkey sausage for lower fat and calories, along with Greek cream cheese for added protein. 

I add vegetables in mine: tomatoes, garlic, onion

Pasta Puttanesca

Just because you're eating healthy doesn't mean you have to forgo your favorites. This pasta dish made with tomatoes, olives, and capers will satisfy your cravings.

Total Time: 23 min.
Prep Time: 10 min.
Cooking Time: 13 min.
Yield: 4 servings, about 1½ cups each

Ingredients:
8 oz. dry whole wheat spaghetti
1 Tbsp. extra-virgin olive oil
2 cloves garlic, finely chopped
4 anchovy fillets, drained
1 (14.5-oz.) can diced tomatoes, no added salt
¼ cup pitted chopped Spanish (or Greek) olives
2 Tbsp. capers
1 tsp. dried oregano leaves
¼ tsp. crushed red pepper
1/3 cup chopped flat-leaf (Italian) parsley
¼ cup grated Parmesan cheese

Preparation:
1. Cook pasta according to package directions; drain. Set aside. Keep warm.
2. Heat oil in large skillet over medium heat.
3. Add garlic, anchovies, and crushed pepper; cook, stirring frequently, for 3 minutes, or until anchovies melt into oil and completely dissolve and garlic is tender.
4. Add tomatoes, olives, capers, oregano, and parsley. Bring sauce to a boil. Reduce heat to low; gently boil for 5 to 8 minutes.
5. Add pasta to sauce. Toss gently to coat; cook, stirring frequently, for 2 minutes, or until heated through.

Nutritional Information (per serving):
Calories: 311
Fat: 9 g
Saturated Fat: 2 g
Cholesterol: 9 mg
Sodium: 618 mg
Carbohydrate: 50 g
Fiber: 2 g
Sugar: 3 g
Protein: 13 g

P90X/P90X2 Portions (per serving)
1 carb/grain
½ protein
½ fat

P90X3 Portions (per serving)
2½ carb/grain
½ protein
1 fat

Body Beast Portions (per serving)
2 starches
1 vegetable
1½ fat
1 protein

21 Day Fix Portions (per serving)
2 yellow containers
½ red container
1 teaspoon

Easy Stuffed Sweet Peppers

Last night I wanted something healthy and my fridge is getting pretty bare, time to go grocery shopping. I decided to just wing it and make up a recipe with what I had. It turned out so good, I wanted to share it

Ingredients:
1 can crushed pineapple
1 jar of Bruschetta (spaghetti sauce)
1 can of Rotel tomatoes
Meat balls
Sweet peppers
Cheese

Preparation:
I took the meat balls and placed them in the pot along with the tomato sauce, pineapple, and spaghetti sauce and cooked them on lo-medium for about 30 minutes (I used meatballs that were already fully cooked). While the meat balls were cooking, I cleaned and cut my sweet peppers in half. I put them on a pan ready to throw into my toaster (is you do not have a toaster the oven will work just as well). After the meatballs and everything were cooked and ready to go, I cut them up and placed them inside the sweet peppers, I added a little sauce from the pot and sprinkled cheese on top. I toasted/broiled the peppers until the cheese was melted.

I served it with a fresh green vegetable salad and vinaigrette dressed.