RECIPE WEEK 2, DAY 5: Spicy Turkey Pasta

Want to get in my head? Check out the interview I did with The Odyssey at Indiana University.

So, it’s Friday. It’s been a long week and the last thing I want to do is spend the beginning of my weekend cooking some extravagant or dainty meal. Cue the RW2, Day 5 recipe. My Spicy Turkey Pasta is simple and filling, which makes it perfect Friday night (read: post-Thursday night on 6th Street) material.

Spicy Turkey Pasta

Calories: 382 | Fat: 3.2 g (Sat Fat: 0.5 g) | Carbohydrate: 59.0 g | Fiber: 12.3 g| Protein: 36.4 g

ingredients:
1.5 oz whole wheat pasta, dry
PAM Original nonstick spray
1 t minced garlic
1/3 C onion, chopped
1/3 C bell pepper, chopped
1/3 C mushrooms, sliced
1 1/2 C baby spinach
3/4 C Prego Light Smart tomato sauce
4 oz extra lean ground turkey
1/4 T red chili pepper flakes
salt and pepper to taste

directions:
1. Bring a small pot of water to boil and cook your pasta according to the instructions on the box
2. If your turkey’s frozen, defrost it by microwaving for 30 seconds, flipping it, and microwaving it for another 30 seconds
3. In a medium skillet coated with PAM, cook your garlic, onions, bell peppers, and mushrooms over medium heat until the onions are slightly translucent.
4. Add the spinach and cook until it’s slightly wilted. Set cooked veggies aside in a bowl
5. Re-coat your skillet with PAM and cook your turkey until it’s brownish-white throughout
6. Add the vegetables and Prego sauce to the pan, season with red chili pepper flakes, salt and pepper. Reduce heat and let simmer for 10 minutes.
7. Cover your cooked noodles with the sauce, cuddle up and enjoy

If you’re into Recipe Week 2, take a look back at the first one! And please send in pictures of any RW2 meals you make. You’ll be featured in the photo album, how cool is that?!

Oh… Have I left something out? I guess you miiight be curious about who won The Bar Method ATX + The Slender Student giveaway.

Congratulations to Lindsey Bank! You have won the 5 class pass to The Bar Method! I’ll be e-mailing you soon about how to claim your prize. Thank you to everyone who entered and I hope there will be many more giveaways on The Slender Student in the future!

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RECIPE WEEK 2, DAY 4: Smoky Stuffed Pepper

Want to get in my head? Check out the interview I did with The Odyssey at Indiana University.

I don’t know what it is about meals served in an edible container that is so appealing. Don’t even try to deny the allure of a bread bowl or an ice cream cone. Today’s meal gives you that same satisfaction of having your bowl and eating it too, but it comes in the slender form of a stuffed pepper.

This Smoky Stuffed Pepper is just as easy to make for one person as it is to make for ten, and its presentation will definitely impress. Check out my recipe for your first try and next time, you can get creative with different sauces (think slender– teriyaki, salsa, BBQ), vegetable additions, and (reduced fat) cheeses.

Smoky Stuffed Pepper

Calories: 358 | Fat: 5.6 g (Sat Fat: 2.2 g) | Carbohydrate: 39.3 g | Fiber: 8.9 g| Protein: 39.4 g

ingredients:
large bell pepper
4 oz extra lean ground turkey
1/4 C mushrooms, finely chopped
1/4 C onion, finely chopped
1 t minced garlic
1/4 C rice, cooked
1/4 C black beans
Babybel Light
1/2 t red chili pepper flakes
salt and pepper to taste
PAM Original nonstick spray

directions:
1. Pre-heat your oven to 350°
2. If your turkey’s frozen, defrost it by microwaving for 30 seconds, flipping it, and microwaving it for another 30 seconds
3. Cut a thin slice off of the bottom of your bell pepper so it can stand up on its own. Cut the top off and scoop out the seeds so the pepper is empty and ready to be filled
4. Place your prepped pepper in an oven-safe dish and bake it in the oven for 15-20 minutes until it’s softened
5. In a small skillet coated with PAM, cook your garlic, mushrooms, onions and black beans over medium heat until the onions are translucent. Put the veggies aside in a bowl
6. Re-coat your skillet with PAM and cook the turkey over medium until it’s brownish-white
7. Add the cooked vegetables, Babybel cheese, and spices to your cooked turkey. Stir to combine
8. After you’ve removed your pepper from the oven and it’s cooled a bit, fill it with your turkey and veggie mixture
9. Place the stuffed pepper back in the oven and let it cook for 5-7 minutes until everything is melted and all the ingredients are real friendly with each other

If you’re into Recipe Week 2, take a look back at the first one! And please send in pictures of any RW2 meals you make. You’ll be featured in the photo album, how cool is that?!

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RECIPE WEEK 2, DAY 3: Turkey Burger

Want to get in my head? Check out the interview I did with The Odyssey at Indiana University.

Keep the entries coming for The Bar Method Austin 5 class pass giveaway! Giveaway closes on Thursday, September 20!

I’m a nutrition major and a health blogger, but first and foremost, I’m a burger girl. I don’t think I’ve ever uttered the words, “I’m not in the mood for a burger.” They’re the reason I’ll never go meatless. And if you even mention topping a good ol’ burg with a couple of slices of bacon, I’m done for.

That being said, I guess being a nutrition major and health blogger means that burgers all day, errday just isn’t in the cards. Life’s tough. This is why it’s important for people like me (interpret that as you will), to have alternatives. Today’s RW2 recipe delivers just that. These turkey burgers are held together by barbecue sauce which, if you ask me, doesn’t suck. Plus, the incorporation of onions and black beans ups the nutrition a bit and add some dimensional flavor and texture.

Turkey Burger

Calories: 402 | Fat: 5.9 g (Sat Fat: 2.1 g) | Carbohydrate: 49.5 g | Fiber: 9.9 g| Protein: 42.0 g

ingredients:
4 oz extra lean ground turkey
1 t minced garlic
2 T BBQ sauce
2 T finely chopped onion
1/3 C black beans
PAM Original nonstick spray
100 calorie sandwich thin
Babybel Light
burger toppings of choice

directions:
1. If your turkey’s frozen, defrost it by microwaving for 30 seconds, flipping it, and microwaving it for another 30 seconds
2. To the thawed turkey, add the garlic, 1 T of the barbecue sauce, onion, and black beans. Mix together with your hands and form into a patty shape.
3. On the grill or in a small skillet coated with PAM, cook the burger on both sides over medium heat. Cook until the turkey is browned on the outside and brownish-white throughout.
4. Cut or tear the Babybel into several pieces and place on the warm burger to melt.
5. Bun up your burger and top with the remaining 1 T of barbecue sauce and whatever veggies you’d like. Additional slender condiments include ketchup, mustard, and salsa.

note: While you’re at it, remember that baby spinach I told you to buy in the grocery list? Go ahead and throw together a little side salad with that and a handful of the rest of your chopped veggies. You’ll still have plenty to last you through the rest of RW2 and it’ll make your meal that much more complete.

If you’re into Recipe Week 2, take a look back at the first one! And please send in pictures of any RW2 meals you make. You’ll be featured in the photo album, how cool is that?!

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RECIPE WEEK 2, DAY 2: BBQ Turkey Stir

Keep the entries coming for The Bar Method Austin 5 class pass giveaway! Giveaway closes on Thursday, September 20!

If you’re Recipe Weekin’, I hope you enjoyed yesterday’s Slender Meatball Sub.

Today’s meal is a one pan, throw together meal that’s ultra handy to have in your repertoire. It’s super versatile and can be easily adjusted to fit in whatever vegetable scraps you have left in your fridge.

BBQ Turkey Stir

Calories: 412 | Fat: 5.8 g (Sat Fat: 2.3 g) | Carbohydrate: 50.2 g | Fiber: 7.2 g| Protein: 40.3 g

ingredients:
4 oz extra lean ground turkey
1 t minced garlic
1/4 C chopped onions
1/4 C chopped bell pepper
1/4 C sliced mushrooms
1/4 C black beans
1/2 C cooked brown rice (I buy it frozen and then just scoop it out of the bag as needed)
1/2 t red chili pepper flakes (only if you like some spice)
2 T BBQ sauce
Babybel Light

directions:
1. If your turkey’s frozen, defrost it by microwaving for 30 seconds, flipping it, and microwaving it for another 30 seconds
2. In a medium skillet coated with PAM over medium heat, sautée the garlic, onions, mushrooms, bell peppers, and mushrooms. Add the beans once the onions are slightly translucent
3. Remove vegetables and place in a bowl. Re-coat the pan with PAM and add the ground turkey. Cook thoroughly
4. Add the vegetables and cooked rice back to the pan. Add the Babybel, BBQ sauce, and red chili pepper flakes (and salt and pepper, if you’d like). Stir to evenly distribute all of the yumminess.

Don’t forget to keep sending in pictures of your Recipe Week skillz to Facebook, Twitter, or Instagram! You might even be featured in the RW2 photo album!

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RECIPE WEEK 2, DAY 1: Slender Meatball Sub

Keep the entries coming for The Bar Method Austin 5 class pass giveaway! Giveaway closes on Thursday, September 20!

Happy first day of Recipe Week 2! Today’s recipe isn’t the most dainty of meals, but it’s filling, flavorful, and slender. Plus with this type of dinner, you female slender students might even be able to get your men in on Recipe Week.

Slender Meatball Sub

Servings: 1 | Calories: 381 | Fat: 5 g | Carbohydrate: 52.7 g | Fiber: 14.6 g| Protein: 41.5 g

ingredients:
4 oz extra lean ground turkey
1 t liquid egg whites
1 T seasoned bread crumbs
1 t minced garlic
2 T finely chopped onions
1/4 T Italian herbs
PAM Original nonstick spray
1 C Prego Light Smart tomato sauce
100 calorie sandwich thin
Babybel Light cheese

directions:
1. In a small bowl, combine the raw ground turkey, egg whites, bread crumbs, garlic, onions, and herbs. Mix together with a spoon if you’re a scaredy cat, or with your hands if you mean business. Avoid handling it too much, though, or your meatballs will turn out tough.
2. Divide the meat mixture into four even portions and roll them into a ball shape with your hands.
3. In a small skillet coated with PAM, cook the meatballs on all sides over medium heat until browned on the outside and cooked all the way through.
4. Add the tomato sauce to the skillet, reduce the heat to low, and let the meatballs simmer in the sauce for about 10-15 minutes.
5. In the last few minutes of simmering, break up the Babybel cheese over the meatballs and allow to melt
6. Top your sandwich thin with the meatballs and sauce, tuck your napkin into your shirt, have a Tide stain stick nearby, and enjoy!

If you’re keeping up with RW2, be sure to tweet, Instagram, or Facebook me photos! I’d love to see what y’all do with these recipes.

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