Turkey Carcass Soup

 

     Hopefully it’s not too late because…. I have a great idea for your leftover Turkey Carcass, and a way to use every last scrap off the bone, and perfect for dinner the next day as well as lunch all week!  Let me tell you what I did…

Ingredients for Turkey Soup~

1 Turkey Carcass

1 Onion, diced

Bunch of Celery, cleaned and diced

5 large Carrots, cleaned and diced

4-5 White Potatoes,cleaned and diced (I leave skins on)

     Add left over Turkey Carcass to crockpot, cover with water, turn on low for 24 hours.  Meanwhile, add all chopped vegetables to large soup stock pot, after Turkey Carcass is done, dip the liquid out to stock pot to cover the vegetables, simmer for about an hour, or til tender.  Meanwhile, let Carcass cool to touch, and pick leftover meat off the bone, stir into stock pot when vegetables are done.  Use leftovers for dinner, the freezer for later use, or lunch all week.  This batch made over 4 liters.  I did not add extra seasoning, but feel free to adjust as necessary.  Enjoy  :)

A Sweet Snack

     I love these simple recipes, especially when you can throw them together in a jiffer with what is usually sitting in your fridge.  This highly satisfying dish is perfect for breakfast, dessert or just A Sweet Snack.  Macros weigh in at 301 calories, 27g carbs, 6.9g fiber, 20.1g net carbs, 9.6g protein and 19.1g fat.  Apples are optional as garnish, and not included macros.  What are you waiting for, I know you're itching to give this one a try!

Ingredients for one serving~

3oz baked Sweet Potato, diced

Rounded 1/4 cup/2oz fresh Blueberries

2 Tablespoons no sugar added Peanut Butter

Apple slices as garnish, as desired, optional and not included in macros

     Add all ingredients to a bowl, arrange as desired, feel free to make in multiples.  Enjoy  :)

Protein Pumpkin Bread

     Wanna have your Bread and eat it too!?  I have some secrets to share…follow along to see how I have it all.  Each of the 4 servings are only 315 calories, 29.7g carbs, 4.6g fiber, 25.1g net carbs, 21.4g protein and 13.8g fat.  I call these the perfect macros.  How do you see it!?

Ingredients for 4 servings~

2 medium ripe mashed Bananas

2 extra large Eggs

15oz can Pumpkin, or sub with roasting your own, refer to my blog post ~http://foodfitnessbypaige.blogspot.com/2021/11/roasted-sugar-pie-pumpkin.html

2 scoops Quest Vanilla Protein Powder

1/2 cup Almond Flour

1/2 cup Oats

1 teaspoon Baking Powder

Dash Vanilla 

Dash Cinnamon or Pumpkin Pie Spice

1 Tablespoon chopped Pecans

     Add Bananas and Eggs to bowl, mix with beater, then blend in each of the remaining ingredients til fully blended, however reserve the Pecans.  Pour batter into parchment lined loaf pan, or spread into a 8x8 or 9x9, sprinkle with Pecans, bake at 350 for 45 or 50 minutes.  If you bake in the cake pan, you will need to reduce your baking time.  Enjoy :)  PS.  I store mine in the fridge

Homemade Pie Crust

  https://youtu.be/iqYol4XSvPM

    To begin with, I must confess, my husband is the Pie maker in the family.  He goes all in with his Homemade Pie Crust.  Unfortunately, at times, it has been a battle of the dough…until now!  While I am NOT a Pie maker or eater, I am happy for him to hone his craft, it brings him great joy which brings me great joy.  In his quest, he found another who had perfected her talent in this area, and she was generously willing to share her skill.  So thank you to Mandy for this simple easy quick recipe that anyone can enjoy!  Try it out and see, if you have been intimidated, this is a great place to start!  PS  this is definitely a no fuss recipe, no worry over chilling of any ingredients.

Ingredients for a double Crust~

3 cups unbleached all purpose Flour

1 cup Crisco

3/4 teaspoon Salt

Ice Water

     Add Flour, Salt and Crisco to bowl, using a pastry cutter,  cut Crisco into Flour mixture til well blended into pea sized crumbles.  Starting with 2 Tablespoons Ice Water, mix in with fork, continue to add water til forms a ball, cut in half, roll out each half onto Floured surface.  Spray Pie Plates with cooking spray, and use paper towel to rub onto entire surface.  Next, using the Rolling Pin, roll crust around Pin, using a pastry brush, dust off any excess flour, then lift up and place on pie plate.  GENTLY, arrange crust so it fits nicely in pan, using a knife to trim off any excess edges hanging over.  To adorn the edges, fold dough on rim under itself, then use your fingers and thumb to press a decorative crust edge, this will take some practice and there is no right or wrong, anything is wonderful, make it your own Picasso.  If you are not using right away, set the crust in the freezer for a couple hours to solidify, then remove, wrap in Cling Wrap, then foil, return to freezer til ready to use, remove from freezer to fridge the night before using, and follow Pie instructions for baking.  If baking before adding filling, you can bake at 425 for 10-15 minutes or til golden brown.  Enjoy. :)

Blueberry Pecan Snack Cake

     I mean really, just take a look at those pictures!!!  Who wants a bite!?  This recipe is just bursting with luscious berries, waiting to tease your taste buds with glory!  And check out these macros, each of the 9 pieces are only 157 calories, 17.3g carbs, 2.6g fiber, 14.7g net carbs, 10.9g protein and 5.4g fat.  So, is this breakfast, snack, dessert or pre/post workout treat...who knows, let the universe be your guide!

Ingredients for 9 servings~

1 pint fresh Blueberries

2 mashed medium ripe Bananas

2 Extra Large Eggs

1/2 cup Egg Whites

2 scoops Quest Vanilla Protein Powder

1/2 cup Almond Flour

1/2 cup Oats

1 teaspoon Baking Powder

Dash Cinnamon

Dash Vanilla

1 Tablespoon chopped Pecans

     Rinse Blueberries, set aside to dry.  Meanwhile, add mashed Banana to bowl, beat well, then continue to beat in remaining ingredients except for the Pecans.  Fold in half of the Blueberries, and pour batter into a parchment lined 8x8 or 9x9 and add remaining Blueberries to top, and garnish with chopped Pecans, bake at 375 for 30 minutes.  Enjoy  :)

Roasted Sugar Pie Pumpkin

     If the store runs out of canned Pumpkin, no worries, I got you!  This is simple and fun, and even a project the kids might enjoy!  The macros are great and weigh in at 83 calories per mashed cup, with 12g carbs, 2.7g fiber, 9.3g net carbs, 1.8g protein and 3.9g fat.  As an added bonus, this freezes well.  So the next time you want to make some chili, brownies, pie or pancakes, throw some of this at the batter, ...and watch how uppity you feel with your new pioneer skills in the kitchen!

Ingredients~

Sugar Pie Pumpkin (should be 8-10 inches, about Volleyball size)

     Pierce Pumpkin with sharp knife all the way to hollow of Pumpkin, 4 or 5 times.  Place on foil liked baking dish, bake at 375 for one hour.  Remove, cool to the touch, slice off lid near stem, you can either scoop out seeds, or slice in half then scoop out seeds, remove pulp, squeeze any excess liquid, (I added to strainer and pressed to remove excess liquid), and store in fridge til ready to use or add to freezer for later use.  NOTE~if you are wanting to make puree for pies, add to food processor to blend til smooth.
 

Zucchini Pumpkin Protein Muffins

 

     This recipe is not just for Pumpkin Season…this one can be enjoyed all year round, …especially if you are into healthy and delicious.  And, add a little swipe of Peanut Butter as another layer of fun and nutrition.  Each of these 18 are only 75 calories, 9g carbs, 2g fiber, 7g net carbs, 5.4g protein, and 3g fat.  How many make a serving?…it’s anyones guess.  You will have to try it for yourself and decide.  :)

Ingredients for 18 Muffins~

2 small (approx 9oz total) Zucchini 

2 medium ripe Bananas 

2 extra large Eggs

15oz can Pumpkin

2 scoops Vanilla Quest Protein Powder

1/2 cup ground Almond Flour

1/2 cup Oats

1 teaspoon Cinnamon

1 teaspoon Baking Powder

Dash Vanilla

1.5 Tablespoons chopped Pecans

     Grate both Zucchini in dish towel, squeeze tightly and press out any extra liquid, rest Zucchini in towel to drain while working on rest of recipe.  Add reminder of ingredients to mixing bowl, beat after each addition, add Zucchini in the end, and reserve Pecans til later.  Scoop batter by 1/4 cup to 18 silicone lined cupcake liners, sprinkle with Pecans, bake at 350 for 30 minutes.  Enjoy  :)

Strawberry Bread

 

     If you love Strawberries like I love Strawberries, then you should definitely keep reading.  You will enjoy a berry in every bite, this recipe does not disappoint.  And I did mention how beautiful this turns out.  It really adds a layer of fun in baking.  Each of these 4 servings are only 297 calories, 27.5g carbs, 4.1g fiber, 23.4g net carbs, 20.9g protein, and 12.2g fat.  I’m going to repeat the grams of protein for the people in the back…almost TWENTY ONE GRAMS.  This bread has it all!!!

Ingredients for 4 servings~

1 cup/4oz chopped fresh Strawberries (reserve 3 sliced rings for garnish if desired)

2 medium smashed ripe Bananas

2 extra large Eggs

2 scoops Vanilla Quest Protein Powder

1/2 cup Almond Flour

1/2 cup Oats

1 teaspoon Baking Powder

Dash Cinnamon

Dash Vanilla

1 Tablespoon chopped Pecans

     Add all ingredients to mixing bowl, stirring after each addition, except for the Pecans, those are added as a topping, also, reserve one Strawberry to add Strawberry rings on top if desired for garnish, but not required.  Add batter to parchment lined loaf pan, top with Pecans, bake at 350 for 45 minutes.  Enjoy :)

Huckleberry Salad

      When you find a dressing so good, you have no choice but to build a salad around it!  Such is the case with my new Huckleberry Balsamic from California Balsamic.  I will share my super yummy ingredients, but feel free to edit as desired.  Basically, I am saying, that no matter what you put in your bowl, you can’t go wrong once you top it with this sweet tangy Vinegar!  This makes a very large bowl, so you have to decide if to share, or enjoy leftovers all week…I chose the later!  #nosurprise

Ingredients~

2-4 pounds chopped fresh Broccoli 

12oz cooked shelled Edamame

10oz shredded Carrots, I buy mine pre grated

10oz package fresh Blueberries

1 large chopped Fuji Apple~sub with your favorite

1 chopped fresh Yellow Bell Pepper

1/4 cup chopped Red Onion, add more if desired

1oz roasted Pumpkin Seeds

Huckleberry Balsamic Vinegar from California Balsamic, sub with favorite flavor~use desired amount

     Add ingredients in order as listed, feel free to edit in any way desired, toss before serving, store leftovers in fridge.  Enjoy. :)

Weeklong Oats

      Are you looking for that perfect way to start your day?  Or, even a mid morning or afternoon snack?  Follow along for my super secret of what keeps me going after the gym.  Each of the 7 servings are only 259 calories, 56g carbs, 8.5g fiber, 47.5g net carbs, 6g protein and 3.4g fat.  And, by the way, this travels great in the car, and does super in my gym bag!  The best news is, you make one batch and it lasts a full WEEK…huge time saver!!!  And did I mention completely sugar free…and very filling!

Ingredients for 7 servings~

1 3/4 cup Steel Cut Oats

6 cups Water

2 medium ripe smashed Bananas

10oz grated Carrots

4 large Fuji Apples, chopped~sub with favorite Apple

     Add Oats, Water, Banana and Carrots to saucepan, bring to a boil, reduce to simmer for 40 minutes, remove from stove and allow to cool slightly.  Meanwhile, chop your Apples and add 5oz to each container, when mixture has cooled enough add 1 full cup to each container, add lid and store in fridge, using over the next week.  I use 2cup containers, and it fits perfectly.  I do not add anything else to my Oats, I find it plenty sweet with the Apple and Banana.  This is a very chewy texture, and I love it.  I take this to the gym and enjoy it mid morning after my work out, very filling and satisfying.  But, the biggest plus is the benefit of batch cooking, having a weeks worth is a huge time saver.  Enjoy. :)