Thanksgiving Appetizers Made Healthy!
Channel: Xtina Sullivan
Date: 2017-11-17

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CROCK POT SALSA CHICKEN RECIPE:
Ingredients:
Chicken Breast
Fajita/Taco Seasoning
Salsa
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Directions:
Put chicken breast in the bottom on a crock pot in one single layer. Season with Taco/Fajita/Jerk seasoning. Cover with salsa. Add another layer of chicken breast on top (if using lots if chicken) and repeat with seasoning and salsa. Put top on and cook on high for 3.5-4 hrs!
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Picadillo
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Ingredients 
1 pound lean ground beef, ground chicken or turkey
150g diced onion
125g diced bell pepper
2 8oz cans of tomato sauce
3/4 bottle of red cooking wine - you want to use enough wine so the meat mixture is covered
15g green olives
Splash of olive juice
40g raisins
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Directions
Saute peppers and onions with a sprinkle of salt until soft - 5 min.
Add ground beef, stir & break up beef until brown.
Add tomato sauce, wine, olives, raisins & olive juice. Stir.
Let simmer for 20-30 min or until thick.
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Spaghetti Squash:
Stab squash with a knife on all sides. Line your microwave with a paper towel & cook for 4-5 minutes depending on the size of your squash. Once time is up, flip squash and cook for another 4-5 minutes on the other side. Carefully remove squash from the microwave, cut the ends off & slice squash open length wise. Let cool. Scrape out seeds. Using a fork, scrape flesh out of the squash. Top with spaghetti sauce!
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Crock Pot Pasta Chicken:
1 large can of Whole San Marzano Tomatoes - Mashed
1 whole onion
4 garlic gloves
Dried Bail
Dried Oregano
Garlic Powder
Onion Powder
2 bay leaves
Chicken Stock

Directions:
Put all ingrediants except chicken stock in the crock pot & mix together. Add Chicken and cover with sauce. Add a splash of chicken stock. Top with more basil, oregano, garlic & onion powder.
Cook on High for 3-3.5 hrs
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COLE SLAW RECIPE:
INGREDIENTS:
4 Cups Shredded Cabbage
85g Shredded Carrot
1 Cup Green Onion
5oz Plain Fat Free Greek Yogurt
2 tbsp Honey
1 tbsp Dijon Mustard
1 tbsp Apple Cider Vinegar
1 Whole Lemon
Salt & Pepper
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DIRECTIONS:
Put cabbage, carrots and green onion in a bowl. Stir in yogurt, honey, Dijon, vinegar and lemon. Stir and season with salt and pepper to taste!
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BBQ PULLED CHICKEN RECIPE:
Ingredients:
Chicken Breast
BBQ Seasoning
Low Calorie BBQ Sauce (Walden Farms Preferred)
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Directions:
Layer raw chicken breast in the bottom of your crock pot.
Season with BBQ seasoning and cover with low calorie BBQ sauce.
Cook on high for 4 hours.
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MEDITERRANEAN QUINOA BOWL RECIPE:
Ingredients:
Quinoa 
Chick peas 
Roasted red peppers 
Veggie of choice (broccoli, asparagus, spinach)
Chicken
Feta cheese
Lemon garlic seasoning
Lemon juice
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Directions:
Boil quinoa per package directions in chicken stock.
Drain and rinse chick peas
Chop raw chicken breast in cubes and season with lemon garlic seasoning. Heat pan on med high heat and add chicken. Cook for 2 1/2-3 min on each side. 
Steam or roast veggie
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Preparation:
Put Quinoa in container
Top with chick peas, veggie, roasted red pepper. Season with lemon garlic and squeeze juice of 1/2 lemon on each container. Stir to mix. 
Top with chicken and feta. Add a sprinkle of lemon garlic seasoning.
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FRENCH TOAST RECIPE:
Ingredients
2 Slices of Bread - I use Ezekiel Bread
1 Whole Egg
2 1/2 Egg Whites
Splash Almond Milk
Cinnamon
Cap Full of Vanilla Extract 
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Directions:
Whisk egg, egg whites, almond milk, cinnamon & vanilla extract.
Put an on Med High heat and spray with cooking spray.
Dip bread in batter and let soak on each side.
When pan is hot, cook bread on each side for 2 min.
Drizzle with Walden Farms sugar free Maple Syrup
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Sweet potatoes: 450 oven for 20-30 min
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Butternut squash: 450 oven for 15-30 min
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Yukon Gold Potatoes: 450 oven 25-30 minutes