Turkey Stuffed Peppers (Seventeen Day Diet, Cycle 1)

Turkey Stuffed Peppers (Seventeen Day Diet, Cycle 1)

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Introduction

A savory, satisfying meal that happens to be compliant to the Seventeen Day Diet. This version is great for those of us who think meat is the most important item on a menu.

If you want to sneak a little more vegetable into the family diet, try "Stuffed Peppers with Turkey and Veggies."

Ingredients

Directions

Preheat oven to 350 degrees F (175 degrees C).

After washing your peppers, cut off the top and remove the core, seeds and membranes. Dice the removed tops, after discarding the stem, and set aside. Wrap the bell peppers in aluminum foil and place in a baking dish. Bake 20-25 minutes, then remove from heat.

In a skillet over medium heat, saute onion and garlic in olive oil. until the onion becomes translucent (3-5 minutes). Remove from heat.

In a large bowl, combine sauted vegetables with all remaining ingredients and stir until combined. Fill the peppers with this mixture and place in baking dish*.

Cover loosly with foil and bake for 30 mintes, then remove foil and bake uncovered for 30 minutes more, or until turkey is cooked through.

*If your peppers do not want to stand upright, cut them down the middle and fill them as though they were little pepper boats. This also allows more of the meat to be exposed to direct heat, resulting in more of that lovely, crunchy meat crust.

Serving Size: Makes 4 abundant servings.

Original article and pictures take www.sparkpeople.com site

Turkey Cilantro Enchilada Soup

Turkey Cilantro Enchilada Soup

Here’s a recipe straight out of the kitchen of MaryPat C., a member of my private Facebook group. This soup is approved for all cycles of the 17 Day Diet. Enjoy!

Turkey Cilantro Enchilada Soup

Ingredients

1 large Vidalia onion, peeled and diced

4 garlic cloves, minced

8 celery stalks, chopped

2 pounds carrots, peeled and sliced

1 pound ground lean turkey

8 oz packet of Frontera Green Chili Enchilada Sauce with Roasted Tomatillo & Garlic by Rick Bayless (or any enchilada sauce of your choice)

2 32 oz boxes of Low or no-sodium chicken broth

1 bunch Cilantro, chopped for recipe and garnish

Greek or Plain Yogurt for garnish (optional)

Low or non-fat cheese

Olive oil

Salt and pepper, to taste

Directions

On medium heat, add a drizzle of olive oil into a large soup pot.

Add onions, garlic, celery and carrots and sauté until onions begin to soften. Add in ground turkey and continue cooking until meat is cooked through.

Add enchilada sauce to mixture and allow flavors to merry for a few minutes.

Add chicken broth and allow to simmer for 20 to 30 minutes, or until carrots are cooked through. At the very end, add a handful of chopped cilantro to soup and allow to simmer for a few minutes.

Season with salt and pepper according to your preference.

Garnish your bowl of soup with a dollop of Greek or plain yogurt, cheese and chopped cilantro.

Yields 6 servings

Approved for all cycles.

Photo courtesy of MaryPat C. Make sure you check out MaryPat’s Facebook Page for her business, Beyond Necessity Gifts.

Original article and pictures take 17ddblog.com site

Tuna Cakes with Lemon Dijon Sauce

Tuna Cakes with Lemon Dijon Sauce

Here’s a recipe I developed based on very limited information I read in someone’s Instagram post. These were delicious and can be eaten on any cycle of the 17 Day Diet. Even my boyfriend loved them!

Tuna Cakes with Lemon Dijon Sauce

Ingredients

2 4-oz cans of White Albacore Tuna, drained

1 Tablespoon Greek Yogurt

1 egg

2-3 Tablespoons Grated Parmesan Cheese

1 Tablespoon Fresh Chives, minced

Salt and Pepper, to taste

Dash Cayenne Pepper

Wedges from 1/2 Lemon (reserve other half for sauce recipe below)

Directions

Drain tuna fish and lightly flake. Mix all ingredients together until well blended. Make four patties. In frying pan, heat 2 tablespoons Olive Oil on medium heat. Brown each side for 10 minutes.

Serve on bed of lettuce along with the Lemon Dijon Sauce and lemon wedges.

Lemon Dijon Sauce

Ingredients

1/4 cup Plain Greek Yogurt

1 teaspoon Dijon Mustard

Zest from 1/2 Lemon

Juice of 1/2 Lemon

1 Tablespoon Fresh Chives, minced

Salt and Pepper, to taste

Dash Sweetener (optional)

Directions

Whisk together all ingredients. Serve over tuna cakes.

Yields 2 Servings

Original article and pictures take 17ddblog.com site