80--- Turkey Chorizo & Street Corn Stuffed Peppers

This fun and healthy twist on a stuffed pepper is perfect for Cinco de Mayo!  The flavors melt together and bring a little fiesta to your taste buds.  

If you can't find chorizo-seasoned turkey sausage, this Skinny Taste recipe is a great equivalent!

Turkey Chorizo & Street Corn Stuffed Peppers

Serves 8

1 lb ground turkey chorizo (I used Jenni-O brand)

1 lb frozen sweet corn kernels

1 tsp smoked paprika

1/2 tsp ground cumin

1/2 tsp chili powder

1 cup nonfat plain Greek yogurt

3 tbsp lite mayonnaise

1/2 cup chopped cilantro

4 stalks green onions, chopped

8 oz crumbled feta (I used reduced fat) or crumbled cojita cheese

4 large red bell peppers, halved and seeded

Preheat oven to 400 degrees.  Place parchment paper or a nonstick baking mat onto a baking sheet and spray with olive oil.  Spread frozen corn onto the baking sheet, and sprinkle with paprika, cumin, and chili powder.  Bake for 20 minutes then remove from oven.

While corn is roasting, cook ground chorizo in a nonstick skillet over medium high heat until crumbled and browned.  Remove from heat.

In a blender, combine yogurt, mayo, and 1/3 cup of the roasted corn kernels.  Mix until a smooth puree is formed.

In a mixing bowl combine the remainder of the roasted corn, cooked chorizo, yogurt mixture, chopped green onions, chopped cilantro, and cheese.  Fold gently to combine.

Place halved red bell peppers into a baking dish sprayed lightly with olive oil spray.  Fill each pepper half with the mixture (overflowing is fine).  Cover dish with aluminum foil and bake for 20 minutes.  Remove foil and bake for additional 5-8 minutes, or until peppers are softened and mixture is lightly toasted.

Serve topped with crumbled tortilla chips, additional chopped cilantro and/or green onions, and additional crumbled cheese if desired.

Nutrition info per 1 pepper half: 281 calories, 19 g protein, 15 g fat, 18 g carbohydrates, 5 g fiber

80--- High Protein Carrot Cake Overnight Oats (High Fiber)

I love an easy breakfast meal prep, especially the week before a big holiday with lots of upcoming prepping and cooking.  These High Protein Carrot Cake Overnight Oats are filling and delicious! 

High Protein Carrot Cake Overnight Oats

Serves 5

20 oz can crushed pineapple

10 oz shredded carrots, chopped finely in a food processor

18 oz plain Greek yogurt (I used nonfat, however you can use any you prefer)

2 scoops (28 g) vanilla whey protein powder (I like Tera's Whey for simple ingredients)

4 scoops Vital Collagen Protein Powder, unflavored

1 1/2 cups old fashioned oats

10 oz frozen riced cauliflower, cooked and cooled (optional)

2 tsp pure coconut extract

2 Tbsp honey, maple syrup, or monkfruit sweetener 

2 tsp ground cinnamon

1 1/2 tsp ground ginger

1/4 tsp ground allspice

1/4 tsp ground nutmeg

1/4 tsp sea salt

Unsweetened coconut chips (optional)

Chopped pecans (optional)

Combine all ingredients in a large bowl.  Divide into five portions and refrigerate overnight (and up to 5 days). When serving top with coconut chips and chopped pecans, if desired.

Nutrition Info per 1 portion: 310 calories, 28 g protein, 2 g fat, 48 g carbohydrates, 8 g fiber