Recipes of the Month

Oven Roasted Turkey Salad

(4oz) Macros- Cal: 327/P: 32g/F: 14g/C: 15g



For Turkey-                                                   For salad-

1 turkey breast                                              .5oz dried cranberries

salt                                                                  5oz diced celery

black pepper                                                  .5oz crushed pecans

garlic powder                                                1oz non-fat greek yogurt

olive/coconut oil                                           turkey breast

            ¼ teaspoon pepper (to taste)

¼ teaspoon salt (to taste)


  • Defrost turkey
  • Pre-heat oven to 325 degrees
  • Rinse turkey in cool water and pat dry with towel
  • Place in oven safe dish on top of rack
  • Coat with oil of choice (I use organic coconut oil), salt, pepper, and garlic powder
  • Tent with foil- do not let the foil touch the turkey
  • Place in oven for specified time (refer to cooking instructions on package)
  • Remove turkey from oven (test with thermometer to guarantee it has reached an internal temperature of 170 degrees F) and let cool
  • Shred turkey into desired amount of ounces (do not consume the skin)
  • Mix in bowl- shredded turkey, cranberries, celery, pecans, yogurt, salt, and pepper

Shrimp Scampi

(4oz) Macros- Cal: 94/P: 15g/F: 0g/C: 0g



1lbs shrimp

½ cup dry wine (i.e.: Sauvignon Blanc)

1 tbsp olive/coconut oil

¼ - ½ tsp crushed red pepper

3-4 cloves minced garlic (approx. 1 tbsp)

2 tbsp finely chopped parsley

1 tbsp lemon juice (approx ½ lemon)

sea salt (to taste)

black pepper (to taste)



  • Defrost shrimp in cool/luke warm water
  • Heat sauté pan on stove at high heat
  • Add oil, red pepper, minced garlic, salt- let simmer for 2 minutes
  • Add shrimp in one even layer and pour wine into dish- let simmer for 2 minutes and flip shrimp over. Make sure shrimp is cooked all the way through
  • Add parsley, black pepper, and lemon juice- mix together
  • Recommendation: Serve over brown rice, quinoa, pasta, or eat as is

Stuffed Chicken Breast

w/spinach, mushrooms, & low-fat mozzarella cheese

(4oz) Macros- Cal 163/P: 23g/F: 6g/C: 2g


4 large boneless, skinless chicken breasts

2 cups spinach

1 cup mushrooms

seasoning salt (to taste)

garlic powder (to taste)

black pepper (to taste)

basil (to taste)

½ tsp Worcestershire Sauce

¼ cup low-fat mozzarella cheese



For vegetables-

  • Wilt/sauté spinach in large sauté pan over medium-high heat- add salt and pepper (to taste)
  • Dice mushrooms and place in sauté pan over medium-high heat- add Worcestershire sauce, salt and pepper (to taste)
  • Place both cooked spinach and mushrooms in bowl and mix together- tearing spinach into smaller pieces


For chicken-

  • Pre-heat oven to 350 degrees F
  • Cut chicken in half horizontally, creating two pieces
  • Create pocket for vegetables- turn chicken on side and cut ¾ through chicken
  • Add vegetable mixture and a pinch of low-fat mozzarella cheese into pockets
  • Close chicken and insert toothpick to hold chicken closed
  • Combine garlic powder, black pepper, seasoning salt, and basil in a bowl- sprinkle on top of chicken
  • Place chicken on a broiler pan
  • Place pan in oven for 25-28 minutes

Sweet and Spicy Citrus Tilapia

(4oz) Macros- Cal 110/P: 20g/ F: 2g/ C: 2g



4 tilapia fillets

½ cup orange juice

3 tbsp fresh lime juice

2 tsp lower-sodium soy sauce

1 tsp Splenda Brown Sugar Blend

½ tsp sea salt

½ tsp ground cumin

¼ tsp black pepper

¼ - ½ crushed red pepper

1 tbsp garlic powder (or 2-3 minced garlic cloves)

½ tsp paprika



  • Preheat broiler
  • Mix orange juice, lime juice, soy sauce, Splenda, salt, cumin, black pepper, red pepper, and garlic powder in an oven safe dish (i.e.: Pyrex)
  • Arrange fish in dish, let stand for 15 minutes to absorb juices
  • Place in oven for 15 minutes
  • Sprinkle paprika on fish
  • Spoon sauce onto fish (if desired)
  • Recommendation: Serve over brown rice with sautéed green beans

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