MyHealthyVegas

Welcome! Sharing recipes, favorite foodie links and healthy living tips - Enjoy!

You are here: Home / Archives for All Recipes / Entree

MyHealthyVegas Slow Cooker Turkey Lettuce Wraps

by

I was searching for recipes that used ground turkey in flavorful ways.   I happened upon a recipe from Well Plated by Erin for PF Chang knock off lettuce wraps.  These are easy, low fat turkey lettuce wraps! Recipe can still be WW blue friendly if made with lean ground beef or chicken.   I cooked the meat on Sunday for lunches throughout the work week.

The most difficult part is finding quality lettuce that will hold your wraps.  I really think you could use other types of lettuce besides butter lettuce.  Whatever is in season and best quality.

 

Cooking the turkey in the slow cooker is so easy.  Add your browned meat to the cooker.

Stir in your sauce, carrots and white parts of green onion.

Reserve the chestnuts and green parts of the green onions for later on in the cooking process.

After 2 hours on low it is ready to serve.   Add your chestnuts and remaining onion.


MyHealthyVegas Slow Cooker Turkey Lettuce Wraps
 
Save Print
Prep time
Cook time
Total time
 
Easy slow cooker turkey lettuce wraps
MyHealthyVegas:
Serves: 8 - 1 cup servings
Ingredients
  • • ½ cup hoisin sauce
  • • ¼ cup + 1 tbsp reduced-sodium soy sauce
  • • 2 tbsp rice vinegar
  • • 2 tsp sesame oil
  • • 1 tbsp extra-virgin olive oil
  • • 2 lbs ground turkey
  • • 6-9 green onions thinly sliced, white and green parts separated
  • • 1 tbsp freshly grated ginger
  • • 2 garlic cloves minced
  • • 8 oz baby bella mushrooms finely chopped
  • • 1½ cup grated carrots
  • • 2 - 8 oz cans water chestnuts, drained and finely chopped
  • • 2 heads butter lettuce
  • • Sriracha sauce for serving
Instructions
  1. Spray larger slow cooker with nonstick spray.
  2. In a small bowl, mix the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
  3. Heat the olive oil in a large skillet over medium heat. Add the turkey and brown the meat, breaking it into small pieces. Cook until no longer pink, about 6 minutes. Stir in the white parts of the green onions, ginger, and garlic. Heat through 30 seconds.
  4. Transfer the meat mixture to the slow cooker. Stir in the chopped mushrooms, carrots, and the sauce you set aside earlier. Cover and cook on low for 2 hours until the sauce thickens and the turkey is tender. (Do not cook on high, as lean meats will become tough.)
  5. While slow cooker is doing its thing, separate your lettuce leaves, wash and pat them dry. You only need to prep as much as you are going to use. Figure two leaves layered together for each wrap. I was able to fill three wraps with a cup of meat.
  6. When slow cooker time has elapsed, stir in the water chestnuts and green parts of the green onions.
  7. Fill two layered wraps with the meat mixture. Top with sriracha sauce to taste.
  8. Remaining meat can be kept in a sealed container in the refrigerator for meals during the week. Do not combine it ahead of time with the lettuce.
Notes
Recipe by MyHealthyVegas. Please do not post or reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
My Recipe Inspiration: https://www.wellplated.com/asian-lettuce-wraps/.
Wordpress Recipe Plugin by EasyRecipe

 

MyHealthyVegas Cooked Shrimp Ceviche

by

A friend of mine told me how she makes ceviche for her husband each week.  She says he is wimpy because he prefers cooked shrimp in his ceviche.  I am with him on that one!   For making this at home I use frozen cooked, shelled and deveined shrimp.

For the record, I do love fresh ceviche made from ‘just caught on the boat today’ ingredients prepared by the always handsome on board chef.


MyHealthyVegas Shrimp Ceviche
 
Save Print
Prep time
Cook time
Total time
 
Easy make ahead snack or lunch perfect for meal prepping on the WW Blue plan.
MyHealthyVegas:
Serves: 4 servings
Ingredients
  • • 24 medium cooked shrimps, coarsely chopped
  • • ¼ cup diced red onion
  • • 1 diced tomato with seeds removed
  • • ½ hot house cucumber, peeled and diced
  • • ¼ cup finely diced cilantro
  • • 1 finely diced, seeded jalapeno pepper
  • • ¼ cup of lime juice
  • • ⅛ tsp Kosher salt
  • • ⅛ tsp black pepper
Instructions
  1. Combine first six ingredients in a bowl.
  2. Drizzle lime juice over mixture and stir well to combine lime juice.
  3. Sprinkle salt and pepper over mixture and stir.
  4. Chill in refrigerator for 30 mins.
Notes
Recipe by MyHealthyVegas. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Wordpress Recipe Plugin by EasyRecipe

 

 

 

MyHealthyVegas Red Apple Salsa

by

I found this recipe recently on the WW site.   It was so good, I could have made a meal out of just the salsa!    I paired it with blackened tilapia and roasted broccoli throughout the week for a delicious easy dinner.   It would work equally as well with cod, salmon or chicken.

Salsa will keep in a sealed container in refrigerator for 1 week.

Next time I will do a better job of refining my apple cutting knife skills.

Not only is it great tasting but ZERO WW blue points!


MyHealthyVegas Red Apple Salsa
 
Save Print
Prep time
Cook time
Total time
 
Easy salsa that works great in the fall when apple varieties are in season. Could be made any time of year really!
MyHealthyVegas:
Serves: 6
Ingredients
  • • 1 cup chopped red apple (e.g. pink lady or gala)
  • • ¼ cup diced red onion
  • • ¼ cup diced mini sweet peppers (red, yellow and orange)
  • • 1 tbsp finely chopped cilantro
  • • 1 finely chopped, seeded jalapeno pepper
  • • 1 tbsp lime juice
  • • ¼ tsp Kosher salt
Instructions
  1. Combine first five ingredients in a bowl.
  2. Drizzle lime juice over mixture and stir well enough to coat the apples with lime juice.
  3. Sprinkle salt over mixture and stir.
  4. Chill in refrigerator for 30 mins.
Notes
Inspiration: Crunchy apple salsa on WW site.

Recipe by MyHealthyVegas. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Wordpress Recipe Plugin by EasyRecipe

 

 

MyHealthy Vegas Fried Rice

by

I was originally inspired several years ago by a Weight Watchers friendly recipe for fried rice.  Over several years I have made many versions of it.   I primarily use diced Canadian bacon or shrimp.  Edamame is always a staple.  Rice can be jasmine or brown.  Depends on your tastes.  I also prefer egg alternatives over natural eggs.

Gather three prep dishes so that you can prepare ingredients in batches before combining them together.  I stage my cooked rice in a rice cooker till needed.  It usually takes about 30 minutes to cook prior to making the fried rice.

I spray the skillet with nonstick spray in between batches to ensure food does not stick.

Cook, Serve and Enjoy!

 

MyHealthy Vegas Fried Rice
 
Save Print
Prep time
Cook time
Total time
 
MyHealthyVegas:
Serves: 4
Ingredients
  • • 2 cups cooked rice (jasmine or brown)
  • • ½ cup frozen peas
  • • ½ cup frozen shelled edamame
  • • 1 thinly sliced carrot
  • • 4 diced green onions
  • • 12 oz of chopped frozen shrimp, thawed, deveined and shelled
  • • Or
  • • 1 pkg of chopped Jones Dairy Farm Canadian Bacon
  • • 1 egg or Egg Beater equivalent
  • • 1 Tbsp low sodium soy sauce
  • • 1 Tbsp toasted sesame oil
  • • 1 Tbsp Oyster sauce
Instructions
  1. Heat a large nonstick skillet sprayed with nonstick spray over medium heat.
  2. Add raw carrots with a splash of water and cover. Cook till carrots start to soften, 4 mins.
  3. Add frozen vegetables, stir and cover. Let cook for another 4 min. You may want to stir and turn down flame to keep edamame and carrots from getting too brown. Unless of course you like them that way! If there is too much moisture in the skillet from frozen veggies you can remove cover and turn down the burner temp.
  4. Remove vegetables from skillet and put in one of the prep dishes.
  5. Scramble one egg or egg alternative equivalent and add to skillet. Cook egg to your desired doneness. I do not over do mine as I know it will go back into the skillet again later.
  6. Remove egg from skillet and put in one of the prep dishes.
  7. Add shrimp or ham to skillet and cook. You just want to heat enough to give the ham some color and bring out the smokiness. When cooking shrimp make sure it is no longer pink.
  8. Remove cooked ham or shrimp and put in one of the prep dishes.
  9. Drizzle sesame oil across skillet and add rice to skillet. Stir with spatula to make sure oil and rice get combined. Heat for 4 mins on med/low setting.
  10. Add vegetables to skillet and stir well. Drizzle soy sauce across the skillet and stir well again. Heat for 2 mins.
  11. Add ham/shrimp, green onions and egg to skillet mixture and stir. Drizzle oyster sauce and stir to combine. Heat long enough that all the added ingredients get heated through. 2 mins.
  12. Remove skillet from heat and serve.
Notes
Recipe by MyHealthyVegas. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Wordpress Recipe Plugin by EasyRecipe

 

MyHealthyVegas Shrimp Tacos

by

Easy to make and great flavor.   I was able to make this in a spicy and non-spice version just by changing the mix for the slaw.

This a a combination of two great recipes I used for inspiration. Love the lime and cilantro. Had never baked shrimp before this dish. Was ridiculously easy and clean up was a snap.

 

I did not have any avocados when I made this the first time.  Sliced avocado would give the tacos a great finish.  My mom is not a fan of spicy so I added some chipolte sauce – perfect!


MyHealthyVegas Shrimp Tacos
 
Save Print
Prep time
Cook time
Total time
 
MyHealthyVegas:
Serves: 2 Servings
Ingredients
  • Sheet-pan lime and cilantro shrimp
  • 12 large raw shrimp, deveined, shelled
  • 1 tbsp olive oil
  • ¼ cup chopped cilantro leaves, stems removed
  • Kosher salt and black pepper to taste
  • crushed garlic to taste (1 clove)
  • 1 lime sliced
  • ½ squeezed fresh lime
  • Taco assembly
  • 4 8-inch corn tortillas
  • 2 green onions diced
  • 1 cup angel hair slaw (cabbage)
  • ¼ chopped cilantro leaves, stems removed
  • ¼ cup no fat sour cream
  • ½ squeezed fresh lime
Instructions
  1. Preheat oven to 375 degrees
  2. Arrange sliced limes on non-stick or sprayed baking sheet
  3. Mix oil, salt, pepper, garlic and squeezed lime in small bowl
  4. Place shrimp in a small plastic bag or bowl
  5. Add oil mixer and coat shrimp well
  6. Pour shrimp onto baking sheet and arrange so they are all laying flat
  7. Sprinkle cilantro over shrimp and lime slices
  8. Bake for 10 minutes until shrimp curls and is opaque and oil is bubbling(depends on size of shrimp)
  9. While shrimp is baking, mix slaw with squeezed lime and sour cream
  10. When shrimp is done baking remove from oven and begin assembly of tacos
  11. Place two warmed tortillas on each plate (either warm in skillet or in microwave)
  12. Divide slaw mixture among the four tortillas creating a slaw bed for the shrimp
  13. Place three shrimp on each tortilla (remove tails if necessary)
  14. Divide green onions and cilantro among the four tortillas
  15. If you want some heat, you can either add it directly to the slaw mixture or to the individual taco.
Notes
Weight Watcher® Disclaimer: I calculate nutritional facts and PointsPlus Values for all my recipes for informational purposes only. This is not an endorsement, sponsorship or approval of any of my recipes by Weight Watchers International, Inc., the owner of the WEIGHT WATCHERS and Points Plus trademarks.

Recipe by MyHealthyVegas. Please do not post or reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
My Recipe Inspiration: one-pan cilantro-lime shrimp and also spicy shrimp tacos with garlic cilantro lime slaw
I adapted the recipes above to suit my tastes and availability of ingredients in my area.
Nutrition Information
Serving size: 2 tacos
Wordpress Recipe Plugin by EasyRecipe

 

MyHealthyVegas Hamburger with Dill Sauce

by

These are lean burger patties with sauce to liven them up.  I was over zealous with the sauce.  Guess I was hungry !

 

MyHealthyVegas Hamburger with Dill Sauce
 
Save Print
Prep time
Cook time
Total time
 
Lean hamburger patties served on ½ whole wheat bun with low calorie dill sauce
MyHealthyVegas:
Serves: 4 servings
Ingredients
  • ¼c finely chopped green onion
  • ½ tsp kosher salt
  • 1 tbsp minced garlic
  • 1 lb lean ground beef (92%)
  • ¼ c light dairy sour cream
  • 2 tbsp light mayonnaise
  • 1 tbsp spicy mustard
  • ¼ tsp dried dill
  • 1 tsp balsamic vinegar
  • ¼ c chopped, seedless cucumber
  • 2 whole wheat hamburger buns
Instructions
  1. In a large bowl combine onion, salt, garlic and beef. Mix well.
  2. Shape mixture into four patties
  3. Broil patties 3 to 4 inches from the heat for 12 minutes or until done (160 degrees); turn once during broiling time
  4. Prepare sauce while broiling burgers. In a small bowl combine sour cream, mayo, mustard, dill and vinegar. Stir in chopped cucumber to mixture.
  5. Serve each patty on ½ whole wheat hamburger bun. Spoon sauce over the mixture. You can add additional chopped cucumbers if desired.
Wordpress Recipe Plugin by EasyRecipe

 

myhealthyvegas curried butternut squash soup

by

I threw a small butternut squash in the slow cooker this week and after one meal we had some left over cooked squash.  I wanted to do something interesting with it.   After some research of recipes on the web it sounded like a curried soup seemed inviting and fit the bill with what I had in the pantry.

I only had 2 cups of left over squash and a 1/2 jar of unsweetened applesauce which worked out perfectly for 2 servings of soup.

Served with oyster crackers

 

 

myhealthyvegas curried butternut squash soup
 
Save Print
Prep time
Cook time
Total time
 
Curried butternut squash soup gets a nice sweetness to it and extra fiber from unsweetened apple sauce. You can reduce the fat added by eliminating the shredded cheese at the end.
MyHealthyVegas:
Recipe type: Entree
Serves: 2 servings
Ingredients
  • 2 cups cooked, skinned and mashed butternut squash
  • ½ cup unsweetened applesauce
  • 1½ cup no-fat, low sodium chicken stock
  • 1 tsp extra virgin olive oil
  • ⅛ tsp celery salt
  • ¼ tsp onion powder
  • ½ tsp curry powder
  • ½ tsp crushed garlic
  • 1 bay leaf
  • ¼c low fat shredded cheese (three cheese mix)
Instructions
  1. In a medium sauce pan, heat the following ingredients until pot starts to boil: stock, oil, celery salt, onion powder, garlic, bay leaf and curry.
  2. In a small mixing bowl combine squash and applesauce.
  3. Add squash mixture to boiling stock and simmer uncovered on med heat for 15 mins. stirring often. Aroma from curry should start happening soon.
  4. After 15 mins., reduce heat to low and simmer an additional 15 mins. stirring often.
  5. Remove pan from heat. Add ¼ cup shredded cheese and stir well. Using a hand mixer, blend the mixture to desired consistency on low setting.
  6. Serve immediately and enjoy! You can top with oyster crackers or additional cheese if desired.
Wordpress Recipe Plugin by EasyRecipe

 

myhealthyvegas broccoli soup

by

I received a gift card one Christmas for Williams-Sonoma and used it to buy an amazing kitchen tool.  My Cuisinart Blend and Cook Soupmaker (SBC-1000).   It does more than just cook soup.

To date the best soup that I have made in it is this broccoli soup.   I kept adjusting the recipe each time.   Eventually deciding that adding dried thyme and tarragon were what made it the best.

I have used both fresh and frozen broccoli.   It seems to make little difference.  With frozen broccoli I use a bit more potato  to make it thicker.   Golden potatoes work real well or you can use russets.

I top the soup with either oyster crackers or more shredded cheese.

myhealthyvegas broccoli soup
 
Save Print
Prep time
Cook time
Total time
 
Easy to make soup in a blender that does it all or not. Potatoes make if creamy and you do not feel cheated by not adding fatty cream.
MyHealthyVegas:
Serves: 6
Ingredients
  • 2 cups fat-free, low-sodium or sodium-free chicken broth (vegetable is good too)
  • 1 garlic clove
  • ½ small yellow onion cut into small pieces
  • ½ teaspoon dried tarragon
  • ¼ teaspoon dried thyme
  • 2 tablespoons of sherry
  • ½ teaspoon Kosher salt
  • ½ teaspoon ground pepper
  • 4-6 good size golden potatoes or 2-3 russet potatoes, cut into small pieces
  • 1 bunch of fresh whole broccoli (stemmed and cut into small pieces) or 16-oz bag for frozen florets
  • 1 teaspoon lemon
  • 2 ounces reduced-fat shredded cheese of your choice (cheddar, three-cheese blend, etc.)
Instructions
  1. Pour broth into blender jar. Add garlic, onion, tarragon, thyme, sherry, salt, pepper, potatoes and broccoli. Cover and set timer for 10 minutes with temperature on high. (I add the broccoli first and then fill with as many chopped potatoes as will fit. If cooking in a stock pot this would not be a concern. )
  2. If mixture does not boil before the timer expires, adjust the timer and add more time till you get it to boil. Once boiling, stir the mixture for 15 seconds. Turn temperature down to medium and set timer for 30 minutes. Stir occasionally. (I stir every 10 minutes).
  3. When timer expires, add lemon and cheese. Blend on speed 1, gradually raising to speed 3 for 3 minutes, or until completely smooth.
  4. Taste and adjust seasoning as desired.
Wordpress Recipe Plugin by EasyRecipe

 

 

myhealthyvegas tuna sliders

by

These are perfect for my elderly mom to enjoy for lunch.   I pair one slider with some fresh fruit and she has a great little meal.    The original recipe in the notes section is the best by far but I needed to make it lower in fat and adapt it to ingredients available in my area.  I would like to know what it would taste like with variations on the sesame seeds (toasted, black, white)

Mix tuna, mayonnaise, Sriracha, rice wine vinegar, sesame seeds, and pepper in a bowl; serve on Hawaiian rolls with sliced cucumber.

*Cucumber Slices– I thinly slice up one cucumber and then put them in the fridge in water and white wine vinegar.  They make great snacks.


myhealthyvegas tuna sliders
 
Save Print
Prep time
Total time
 
Easy low-fat tuna sliders. 1 serving = 2 sliders
MyHealthyVegas:
Serves: 2 Servings
Ingredients
  • 1 2.6 oz packet of Starkist® low sodium, chunk light tuna in water, drained
  • 1 tbsp. lite or olive oil mayonnaise
  • 1 tbsp. Sriracha hot sauce (adjust to your sensitivity to heat)
  • 1 tbsp. rice wine vinegar
  • 1 tsp. white sesame seeds
  • Freshly ground black pepper, to taste
  • 2 Hawaiian rolls, for serving
  • 2-4 thinly sliced cucumber slices*, for serving
Instructions
  1. Mix tuna, mayonnaise, Sriracha, rice wine vinegar, sesame seeds, and pepper in a bowl; serve on Hawaiian rolls with sliced cucumber.
  2. *Cucumber Slices-- I thinly slice up one cucumber and then put them in the fridge in water and white wine vinegar. They make great snacks.
Notes
Weight Watcher® Disclaimer: I calculate nutritional facts and PointsPlus Values for all my recipes for informational purposes only. This is not an endorsement, sponsorship or approval of any of my recipes by Weight Watchers International, Inc., the owner of the WEIGHT WATCHERS and Points Plus trademarks.

Recipe by MyHealthyVegas. Please do not post or reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
My Recipe Inspiration: http://www.saveur.com/article/recipes/sushi-bar-tuna-sandwich. I adapted the recipe above to suit my tastes and availability of ingredients in my area.
Wordpress Recipe Plugin by EasyRecipe

 

MyHealthyVegas Tortellini Soup

by

This soup has my favorite ingredients:  spinach, mushrooms and Tortellini.   I originally found this recipe through Weight Watchers 5 Ingredient 15 Minute Recipes magazine (Winter 2011).   My preference is to make it with Spinach Tortellini and more fresh baby spinach.

 

This makes a large batch.   I actually get far more servings out of it than six.  It will keep in the fridge all week.  The Tortellini does get over done with reheating so sometimes I reduce the amount of cook time on the front end knowing I will be cooking it again to reheat during the week.

MyHealthyVegas Tortellini Soup
 
Save Print
Prep time
Cook time
Total time
 
Great tasting and easy Tortellini soup featuring garlic, spinach and mushrooms.
MyHealthyVegas:
Serves: 6 servings
Ingredients
  • 3 ½ cups fat-free, low-sodium or sodium-free chicken broth
  • 1 ½ cups water
  • 9-ounce package of Buitoni Spinach Tortellini (or Tortellini of your preference)
  • Pam Original cooking spray
  • 8- ounces of sliced mushrooms
  • 1 bundle of fresh baby spinach (washed with stems removed)
  • ½ teaspoon fresh ground pepper
  • ½ teaspoon Kosher salt
Instructions
  1. Combine chicken broth and water in large stock pot. Bring to boil. Stir in Tortellini and cook according to package directions. Do not add oil or salt at this stage to the broth.
  2. Spray a large non-stick skillet with cooking spray and sauté mushrooms and garlic for 5 minutes until mushrooms soften.
  3. Add mushroom mixture to broth in large pot. Bring to boil again using high heat. Once boiling add spinach, pepper and salt. Cook 1 minute or until spinach is wilted. Serve immediately.
Wordpress Recipe Plugin by EasyRecipe