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INGREDIENTS:
1/2 Cup Brown or regular parboiled Rice, washed* (see note)

1 -1/2 Cups White Medium Grain Rice, washed (I use Kokuho yellow)
1 Large Sweet Onion chopped
5 Bunches Cilantro, washed, dry asmuch liquid as possible on paper towel or salad spinner (chop 4 bunches finely and process 1 bunch in food processor to extract the chlorophyll for a more green pilaf)
1 Boneless, Skinless Turkey Thigh trimmed of all visible fat & chopped to 1/4″ cubes (or you may use any protein you like)

1/3 Cup Avocado Oil
1/2 Cup Homemade Chicken Stock or water (omit completely if baking with a whole chicken)
Salt & Pepper to taste
1- 9×13 Foil Pan lined with parchment paper
Cooking Spray

*Note: you may use 1 cup brown parboiled rice and 1 cup white rice just add another quarter cup of water of stock.

DIRECTIONS:
Heat oven to 350F. Mix all ingredients in a large bowl. Grease pan with cooking spray. Pour your mixture into foil pan and cover tightly with foil. Bake for 2 hours mixing the Baxsh well with a wooden spatula every 30 min. If you see that the rice is too dry after the first hour you may add more water or stock.

Serving Size: 1-1/2 cups

***Nutrition Analysis is based on usage of chicken stock.

Nutrition Facts
User Entered Recipe
  12 Servings
Amount Per Serving
  Calories 103.7
  Total Fat 5.5 g
  Saturated Fat 0.7 g
  Polyunsaturated Fat 0.6 g
  Monounsaturated Fat 3.6 g
  Cholesterol 0.0 mg
  Sodium 213.1 mg
  Potassium 144.3 mg
  Total Carbohydrate 11.3 g
  Dietary Fiber 1.7 g
  Sugars 0.8 g
  Protein 3.5 g
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Rating: 4.2/5 (6 votes cast)

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INGREDIENTS:
3 Turkey Drumsticks
1/4 cup Honey
3 Tbsp All Natural BBQ sauce
1 Tbsp Ground Turmeric
1 Tbsp Smoked Paprika
1 Tbsp Mrs. Dash Garlic & Herb Spice
2 tsp ground coriander
1 tsp ground cardamom
Cooking spray

DIRECTIONS:
Heat oven to 400F. Grease 13×9 Foil Pan with cooking spray. Season turkey drumsticks with all dry spices. Using a bbq brush, slather on the sauce. Cover with foil and roast for 1 hour. Turn oven to 375F. Slather on the honey and continue roasting uncovered for an additional 20 min. Enjoy! 🙂 Happy Roasting!

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Rating: 5.0/5 (2 votes cast)

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INGREDIENTS:
6 Chicken Breasts, butterflied and pounded flat
2 Boxes Cremini Mushrooms (stems removed, cleaned and sliced)
1 Large Sweet Onion Chopped
10 Garlic Cloves, minced
2 tsp fresh thyme or 1 tsp dried thyme
2 tsp fresh rosemary, chopped or 1 tsp dried
Salt and pepper to taste
2 Tbsp Grapeseed Or Avocado Oil
4 Tbsp Dijon Mustard
Kitchen Twine

DIRECTIONS:
Heat 2 tbsp of oil in a large skillet over med-high heat. Once the oil is shimmering, add the mushrooms. Cook for 3-5 min and add the onions. Cook mixture until onions are soft, another 3 min or so. Add the garlic, thyme, and rosemary. Cook until the herbs and garlic are fragrant, about a min. Season to taste with salt and pepper. Remove from heat and allow to cool for a little while. Heat oven to 350F.

Meanwhile prepare the chicken breasts by butterflying, and pounding.

On your cutting board, place 2 pieces of kitchen twine down vertically. Place the prepared chicken breast on top of the kitchen twine so that there is a piece of twine at either end of the chicken breast ( the longest side of the chicken should be perpendicular to the kitchen twine). Spread some mustard evenly on the chicken breast then layer with mushroom stuffing mixture. Roll from left to right and secure with the twine. Trim the ends. Place rolls on a greased baking sheet. Spray rolls with cooking spray and sprinkle with Mrs. dash Chicken Spice and paprika. Bake for 30 min or until a meat thermometer registers 180F in the center. Remove from oven and cover with foil for 10 min. Snip off the twine before slicing. Guiltless Eating! 🙂

Nutrition Facts

User Entered Recipe

  6 Servings
Amount Per Serving
  Calories 197.6
  Total Fat 7.2 g
  Saturated Fat 1.1 g
  Polyunsaturated Fat 0.5 g
  Monounsaturated Fat 3.5 g
  Cholesterol 35.0 mg
  Sodium 972.5 mg
  Potassium 62.4 mg
  Total Carbohydrate 14.9 g
  Dietary Fiber 0.7 g
  Sugars 0.0 g
  Protein 15.6 g
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Rating: 5.0/5 (3 votes cast)

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INGREDIENTS:
1-1/2lbs Chicken Breast Tenders
2 Tbsp Grapeseed Oil or Avocado Oil
1 Cup Low Sodium Chicken Broth
1/3 Cup Fresh Squeezed Lemon Juice
1/3 Cup White Cooking Wine, chilled ( a medium to dry wine- not sweet)
1 Tbsp Italian Parsley (for garnish)
1 Cup Whole Wheat Flour
salt & pepper to taste

DIRECTIONS:
Dredge tenders in whole wheat flour and shaking off the excess. Heat 2 tbsp of oil and start adding your tenders into the pan. Sauté the chicken on med-high heat for about 3 min on each side until light brown. They will cook pretty fast since they are very thin. Remove and keep warm. Once done with all chicken. Add wine to deglaze the pan scraping all bits from the chicken and reduce. Add broth, and lemon juice. Bring to a boil and reduce by half. Season with salt and pepper to your taste. Add the chicken back to the sauce. Garnish with parsley. Guiltless Eating! 🙂

Nutrition Facts

 

User Entered Recipe
  6 Servings 
Amount Per Serving
  Calories 372.3
  Total Fat 13.3 g
  Saturated Fat 1.7 g
  Polyunsaturated Fat 1.0 g
  Monounsaturated Fat 7.0 g
  Cholesterol 100.0 mg
  Sodium 1,143.7 mg
  Potassium 79.1 mg
  Total Carbohydrate 17.6 g
  Dietary Fiber 0.7 g
  Sugars 0.3 g
  Protein 42.0 g
  Vitamin A 0.4 %
  Vitamin B-12 0.0 %
  Vitamin B-6 5.2 %
  Vitamin C 19.1 %
  Vitamin D 0.0 %
  Vitamin E 0.2 %
  Calcium 4.4 %
  Copper 1.1 %
  Folate 1.7 %
  Iron 9.0 %
  Magnesium 1.0 %
  Manganese 7.1 %
  Niacin 0.3 %
  Pantothenic Acid     0.4 %
  Phosphorus     1.1 %
  Riboflavin 0.5 %
  Selenium 1.9 %
  Thiamin 1.0 %
  Zinc 0.4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

 

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Rating: 4.3/5 (3 votes cast)