Clean Eating Curry Pineapple Turkey Rice Bowl

Hubs and I have been trying hard to eat healthy dinners recently.  The problem we've both run into is that a lot of the healthier meals we've tried aren't filling. It defeats the purpose of eating healthy if you're going to go to the pantry an hour later looking for more to eat. 

When I came across this recipe, it not only looked delicious but it looked filling. 
And it was.  

Results: I will be making this meal once a week and having it for lunch.  I love the sweetness that the cinnamon and pineapple juice brought to the dish.  The only change I made was not adding all of the {chunk} pineapple from the can.  I added about 1/2 of the pineapple chunks and felt it was the perfect amount of pineapple.  This meal was not only filling for the stomach but it was filled with flavor.  You must try this healthy meal.  

Clean Eating Curry Pineapple Turkey Rice Bowl
Courtesy of The Gracious Pantry

(Makes 8 servings)

Ingredients
1 1/2 lbs. ground turkey
1 tbsp. olive oil
2 tsp. curry powder
1 tsp ground cinnamon
1/2 tsp. ground ginger
1 (20 oz.) can pineapple and juice, no sugar added
3 cups cooked rice brown rice (best if cooked in chicken broth)
1 cup shredded raw carrots
1 cup shredded raw zucchini
Salt to taste (optional)

Directions

Step 1 – Place the turkey in a large skillet with olive oil and cook with spices and pineapple juice.

Step 2 – While the meat cooks, mix the cooked rice, carrots and zucchini in a large mixing bowl. When the meat is done mix that in along with the pineapple and serve.

Eat and Enjoy!

Sausage and Potato Bake

I found this hearty and healthy recipe when searching for dairy free dinners.  I already had potatoes in another meal I planned for the week along with the red peppers.  That right there had me sold.  I always try to plan meals with some of the same ingredients to save money.  Especially potatoes since they come in a big bag and there is only two of use eating. 

Results: One of the best dinners I've made lately.  It took no time.  Loved the size of the peppers.  They were the perfect bite whether paired with a potato or sausage.  The leftovers the next day were just as good.  It's also a cheap meal to make.  Enjoy! 

sausage and potato bake

Courtesy of Recipe Girl

Yield: 6 servings (about 1 1/2 cups each)

                                            Prep Time: 20 min

Cook Time: 30 min

ingredients:

1 package Hillshire Farm® Turkey Smoked Sausage
6 cups red new potatoes, cut into 1-inch chunks
1 green bell pepper, cut into 1-inch chunks
1 red bell pepper, cut into 1-inch chunks
1 large onion, sliced
2 garlic cloves, minced
1/4 cup reduced-sodium chicken broth
1 tablespoon olive oil
1 teaspoon dried rosemary leaves, crushed (or 1 tablespoon fresh chopped)
1 teaspoon dried thyme leaves, crushed (or 1 tablespoon fresh chopped)
1/4 teaspoon ground black pepper

directions:

1. Preheat oven to 400 degrees F.

2. Place cut potatoes in medium saucepan; cover with water. Bring to a boil; reduce heat. Simmer 10 minutes or until crisp- tender. Drain potatoes.

3. Combine sausage, potatoes, bell peppers, onion, garlic, chicken broth, olive oil and seasonings in a 12x8-inch pan (I used 13x9-inch); mix lightly. (Alternately, you can mix the sausage and vegetables in a large bowl, whisk the seasonings together separately then pour over and toss- then transfer the mixture to the pan).

4. Bake for 30 minutes or until potatoes are lightly browned and vegetables are tender. For crispier potatoes, bake 10 to 15 minutes longer.