Broccoli and Cheddar Stuffed Potato Skins with Avocado Cream

Whether you’re into dishes that are fun to share with friends, you’re planning ahead for an Olympics (or Super Bowl) party or if you want comfort food gone healthy, this one’s for you.

Ingredients

Potatoes:

• 8 small Idaho potatoes (about 2 1/2 pounds total), scrubbed and dried

• 4 teaspoons canola oil

• 1/4 teaspoon salt

• 8 ounces broccoli florets, coarsely chopped (about 4 cups)

• Nonstick cooking spray

• 3 pieces Canadian bacon, finely diced (about 3 ounces)

• 3/4 cup grated extra-sharp Cheddar (about 3 ounces)
  

Avocado Creme:

• 2 scallions, thinly sliced, greens reserved

• 1 medium avocado

• 2 tablespoons reduced-fat sour cream

• 2 tablespoons lime juice

• 1/4 cup cilantro leaves

• 1 clove garlic

• 1/4 teaspoon salt

Instructions

1. Preheat oven to 450 degrees F.

2. Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop all but 1/8 inch of the inside of the potato, leaving skin intact. Reserve scooped potato flesh for another use.

3. Brush both inside and outside of potatoes with oil and sprinkle with salt. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes.

4. In the meantime, prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain and set aside. Spray a nonstick pan with cooking spray and preheat over medium-high heat. Add the Canadian bacon and cook until crisp stirring often, about 3 to 4 minutes. Reserve.

5. To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro, garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds.

6. Toss the broccoli with cheese and spoon filling evenly among potatoes. Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes. Spoon 1 tablespoon of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 teaspoon crisped bacon bits.

The original recipe is from Ellie Krieger and it’s fabulous. Here it is along with links to other of her delicious dishes.

Skinny White Chicken Chili

We’re slightly obsessed with all things Lillie Biesinger (@lillieeatsandtells), as her recipes are good for your waistline and full of flavor.

Ingredients

• 3 medium bell peppers diced 380 g

• 2 medium onions diced 540 g

• 2 medium zucchini chopped 355 g

• 5 cloves minced garlic or frozen dorot cubes

• 1 tbsp cumin

• 8 oz 2 small cans mild diced green chilis

• 400 g green enchilada sauce half a huge can

• 550 g rotisserie chicken breast, about 1.25 lb shredded and/or chopped into bite-sized pieces.

• 3 cups chicken stock

• 1/4 cup 44 g Greek yogurt cream cheese

• 128 g corn

• Salt and pepper to taste

Instructions

1. Heat a large pot over medium, high heat, spray with cooking spray.

2. Add peppers, onions, and zucchini, sprinkle with a hefty pinch of kosher salt and cook for 5-7 minutes till soft.

3. Sir in garlic and cumin and sauté for a few more minutes, then add green chilis, green enchilada sauce, chicken stock and chicken. Sprinkle a little kosher salt on your chicken. Turn to low and simmer for about 15 minutes or until you’re ready to eat.

4. Stir in Greek yogurt, cream cheese, and corn and simmer for five more minutes just until corn is no longer frozen. All done!

5. Top individual bowls with cheese, sour cream (we use low or non-fat), avocado, fresh cilantro, a squeeze of lime, and tortilla chips or Fritos!

Go check out the original recipe for the macros (nutritional value) and variations. Do yourself a favor and pick up one of LIllie’s cookbooks. (One more time is our favorite). You won’t regret it.

Homemade Copycat Perfect Bars

Photo: Eat The Grains

We love to grab these at the store for an on-the-go meal, but they’re so expensive, so why not pack a little extra protein in your life without having to fire up the oven?

Ingredients

• 1 cup natural peanut butter (256 grams) (you can use smooth or chunky)

• 1 cup egg white protein powder (80 grams) - see notes for substitutions

• 1/4 cup maple syrup (see notes)

• 1/4 cup mini chocolate chips (60 grams)

• Flaked sea salt, for topping

Instructions

1. Add your peanut butter, protein powder and maple syrup to a stand mixer and use the paddle attachment to mix until a dough forms, about 30 seconds to one minute. If you don't have a stand mixer, you can use a food processor or just mix by hand with a fork in a medium-sized bowl.

2. Add in 3 tablespoons of the chocolate chips and mix again until combined about 5 seconds. Be careful not to overmix as the dough will become crumbly.

3. Line an 8x8 glass baking dish or bread pan (an 8x8 will give you 8 thinner bars and a bread pan will give you 6 thicker bars)* with parchment paper (this makes for easy removal) and press mixture into the bottom of the pan until evenly distributed. Top with the remaining chocolate chips and a little bit of sea salt. Cut into 8 equal-size bars. To firm them up a little, you can place them in the fridge. Store in the fridge for up to a week.

Thanks to Kelly with Eat the Gains for this fabulous recipe. Make sure to check out the original for tips, tricks and other mix-ins. There are so many versions of this recipe out there, but we chose this one because of its’ high protein and low sugar content.

Calories: 292kcal

Protein: 16g

Carbs: 20g

Fat: 19g

Chicken And Cauliflower Rice Soup With All The Herbs

Photo: Goop

Just what the doctor (and your stomach) ordered.

Ingredients

• 3 tablespoons extra virgin olive oil

• 1 onion, diced

• 4 cloves garlic, roughly chopped

• 2 carrots, diced

• ½ bulb fennel, diced

• 2 quarts chicken stock

• 2 cups cauliflower rice (about ½ head)

• 2 cups cooked shredded chicken

• 2 lemons, in wedges

• Any combination of fresh parsley, tarragon, dill, cilantro, and mint, roughly chopped

Instructions

1. Heat the olive oil over medium heat in a large pot.

2. Add the onions and garlic and a pinch of salt. Sauté for about 5 minutes, until fragrant and translucent.

3. Add the carrots and fennel. Sauté for another 5 to 10 minutes until tender.

4. Add the chicken stock and bring to a boil, then reduce to a simmer.

5. Add the cauliflower and chicken 5 to 10 minutes before serving, just to heat the chicken through and gently cook the cauliflower—it should be al dente.

6. Ladle into bowls, top with lots of herbs, and squeeze a few lemon wedges over the top. (Pack the herbs and lemon separately and add in before serving leftovers).

Thanks to Goop for this fabulous recipe. We love GP and Goop. This is one of the many delicious recipes you can find on their site. If you want to up your detox game beyond this soup, check out the Higher Dose Infrared Sauna Bag featured in our 2022 Holiday Gift Guide.

Greek Turkey Meatballs With Tzatziki

Photo: Erin Lives Whole

Perfect for mixing up your midweek menu or holiday hosting.

INGREDIENTS

• 1 lb ground turkey (I prefer 93/7 lean)

• 2 cloves garlic, minced

• 1/4 large red onion

• 1 egg

• 1/2 cup breadcrumbs or almond flour (use almond flour to make this gluten-free)

• 1/4 cup chopped fresh dill

• 1/2 tbsp dried oregano

• 1 tsp salt

• 1/2 tsp pepper

• 2 tbsp olive oil

  Here’s a Tzatziki Recipe (cut in half), or you can use store-bought tzatziki

INSTRUCTIONS 

• In a large bowl, add ground turkey and minced garlic.

• Grate 1/4 red onion into turkey; alternatively, chop red onion very small.

• Add egg, breadcrumbs, dill, oregano, salt, and pepper. Mix until just combined, I use my hands.

• Form into 14 meatballs.

• Heat a saucepan with olive oil over medium heat. Once hot, add meatballs and cook for 7-8 minutes, turning every constantly to ensure even cooking on all sides. Once meatballs reach 165F, they are done.

• While meatballs are cooking, make Tzatziki.

• Serve over rice!

Thanks to Erin Lives Whole for this culinary delight! We’re not trying to claim we came up with the recipe (we’re followers, not creators, when it comes to recipes). We’re simply sharing her excellent and delicious work.

Flourless Pumpkin Chocolate Chip Protein Muffins

Photo: Unsplash

If you love healthy, high-protein meals and don’t follow Lainie Cooks on social media, stop right now and follow her. Here’s one of our favs out of her kitchen.

Ingredients

• 1 cup natural peanut butter

• 1 cup pumpkin

• 1/3 cup maple syrup

• 1 egg

• 1 tsp baking soda

• 1 tsp pumpkin spice

• 1/4 tsp salt

• 1 -2 scoop vanilla protein powder

• 1/2 cup choc chips (+ more for topping)

Directions

• Preheat oven to 350 degrees.

• In a bowl, mix all ingredients except chocolate chips.

• Add in chocolate chips and mix again. Spray the muffin tin with some oil, then use a cookie scooper to add the mixture to the muffin tin.

• Top with more chocolate chips and bake for 15 minutes.

• Let cool completely, then remove from muffin tin and store in the fridge or freezer.

Marry Me Creamy Chicken Chili

Photo: Brocc Your Body

We love all of the recipes from Brocc Your Body, and how could we resist featuring Carissa’s Marry Me Creamy Chicken Chili during the fall?

Ingredients

• 2 boneless, skinless, chicken breasts (6 to 8 ounces each)

• 1 1/2 teaspoons kosher salt, plus more to taste

• 1/2 teaspoon freshly ground black pepper, plus more to taste

• 3 tablespoons extra-virgin olive oil

• 1 white onion, diced

• 4 garlic cloves, finely chopped

• 1 cup corn kernels, frozen or drained canned

• 2 (10-ounce) cans diced fire-roasted tomatoes with green chilies, undrained

• 2 cups chicken broth

• 1 (15-ounce) can black beans, drained and rinsed

• 1 (4 1/2-ounce) can green chiles

• 2 teaspoons chili powder, plus more to taste

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• 1 teaspoon sweet paprika

• 6 ounces cream cheese, cut into pieces, at room temperature (see Note)

• 2 cups roughly chopped curly kale leaves, midribs removed (from about 1 bunch)

Toppings:

• 4 green onions, thinly sliced

• 3 avocados, diced

• 2 cups whole-milk Greek yogurt or sour cream

• 2 cups shredded cheddar or Mexican blend cheese

• Tortilla chips

Directions

• Season the chicken breasts with 1/2 teaspoon of the salt and 1/2 teaspoon black pepper.

• Heat 2 tablespoons of olive oil in a Dutch oven or large pot over medium heat. Add the chicken breasts and cook for about 5 minutes per side (not cooked through; it will continue cooking in the chili). Set the chicken on a plate.

• Add the remaining 1 tablespoon oil to the Dutch oven along with the onion and garlic and cook over medium heat, stirring occasionally, until the onions are slightly softened, 3 to 4 minutes. Stir in the corn and cook just to heat through, about 1 minute for frozen or 30 seconds for canned. Add the tomatoes, chicken broth, beans, green chiles, chile powder, cumin, oregano, paprika, remaining 1 teaspoon salt, and a few twists of pepper and stir to combine.

• Add the cream cheese pieces to the pot and stir to combine. Increase the heat to high and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.

• Shred or slice the chicken, add to the pot, and continue to simmer for 10 minutes. Stir in the kale, taste for salt and heat, and adjust to your taste. Add more chicken broth if you prefer a thinner chili.

• Serve in a big pot with bowls and all the toppings.

Make sure to check out the original recipe for notes on the cream cheese and pointers from others who have enjoyed this recipe.

Autumn Wild Rice Soup

Photo: Gimme Some Oven

Sweater weather means it’s time to fire up the stove.

Ingredients

• 6 cups vegetable stock (or chicken stock)

• 1 cup uncooked wild rice*

• 8 ounces baby bella mushrooms, sliced

• 4 cloves garlic, minced

• 2 medium carrots, diced

• 2 ribs celery, diced

• 1 large (about 1 pound) sweet potato, peeled and diced

• 1 small white onion, peeled and diced

• 1 bay leaf

• 1 1/2 tablespoon Old Bay seasoning

• 1 (14-ounce) can unsweetened coconut milk (or see cream sauce option below*)

• 2 large handfuls of kale, roughly chopped with thick stems removed

• fine sea salt and freshly-cracked black pepper

Directions

• Sauté the veggies. Heat (an extra) 1 tablespoon butter or olive oil in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.  Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.

• Add base ingredients. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning.  Stir to combine.

• Simmer. Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.

• Add final ingredients. Add the coconut milk and kale to the soup and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.

• Serve. Serve warm and enjoy!

We LOVE the recipes from Gimme Some Oven. (Also, how clever is that name)? You can find more amazing recipes just like this one on their website.

PS: The original recipe also has an Instant Pot option. Click here for that.