Welcome to the Pro-Balanced Wellness Blog Takeover!
My name is Doug Yannessa, a fitness expert in Kennesaw GA, and I’m super excited to have taken over the Dickerson Agency’s Blog this month! Not only because I have 6 Recipes to share that’ll make you the star of your next College Game Day or Sunday Football party, but also because I get to brag about that sweet Super Bowl Victory! (Go Eagles!!!…At least we took down the Pats for you. 🙂 )
These recipes will fit nicely into any balanced diet, but just remember one thing; portion control is still going to be a big component of keeping it healthy! Too much of a good thing doesn’t always make it better, we are still consuming calories. The biggest difference with these recipes is you’ll leave that party feeling light and energized, rather than weighed down and sluggish.
Chicken Philly Cheese Steak Stuffed Peppers:
A spin off of my Philadelphia roots, this is a fun low-carb recipe loaded with flavor and protein. Check it out!
- 1 – 1.25 lbs of cubed chicken breasts
- 12 slices of provolone
- 3 bell peppers
- 10-15 green olives
- 1 onion sliced
- 10 oz mushrooms
- Preheat oven to 325 F. Place the bell pepper halves in a casserole dish and cover with foil. Bake in the oven for 20 minutes. Remove and set aside.
- While the peppers are cooking, heat a large skillet over medium heat. Add the oil, onions, green olives, and mushrooms. Season with salt and pepper. Saute until soft.
- Push the sautéed veggies to one side of the pan and add the chicken. Season with salt and pepper. Cook the chicken about 10 minutes. Keep the veggies moving, but keep separated. Remove from heat.
- To assemble: place a slice of cheese into each bell pepper half. Add the mixture, then another slice of cheese on top.
- Set your oven broiler to high and broil the stuffed peppers for 3-5 minutes or until the cheese starts to brown and bubble. Watch carefully so they don’t burn! Serve immediately.
Crunchy Whole-Wheat Veggie Pizzas:
This will definitely satisfy your “crunch” craving! Wait, how is pizza healthy…find out below!
- Whole wheat tortillas
- Whatever veggies you like (mushrooms, tomatoes, onions, peppers, zucchini)
- Classico Pizza Sauce
- Parmesan cheese
- arrange tortillas on a baking sheet and spray them with cooking oil. (I use Pam cooking spray.)
- saute veggies for 4-6 min.
- broil tortillas for 2 min.
- take out tortillas, dress them with light sauce, veggies, and sprinkle with Parmesan.
- broil for another 2 min.
15-10 Buffalo Chicken Dip Patties:
Falcon fans will love this one! These could have easily been called Buffalo Chicken Dip Patties but I needed to remind you of last year’s playoffs one last time, Julio was so close… j/k. Seriously though, if you like Buffalo Chicken Dip, you’re not going to want to miss these!
- 5 oz shredded chicken
- 12 oz microwavable cauliflower rice
- ¼ c bread crumbs
- ¼ c Parmesan
- 2 oz fat free cream cheese
- ¼ c buffalo sauce
- salt/ pepper
- microwave the cauliflower rice.
- mix all other ingredients together and then add in cauliflower rice after fully mixed.
- refrigerate for 30 min covered.
- preheat oven to 450 F.
- make 6 patties and place on oiled pan.
- bake for 25 min.
Serve with ¼ c Greek yogurt mixed with ½ tsp of red pepper & ½ tsp of garlic powder.
110 cal/ 15g protein/ 8 carbs/ 2 fat per patty without Greek yogurt dip
Homemade Cinnamon Apple Chips:
This one is a good option for the kids or anyone else who enjoys fall food. Honestly, anything below 100 Calories is a good option. I’d recommend pairing this with one of the higher protein options above to curve that hunger monster.
- 2 golden delicious apple
- ½ tsp cinnamon
- ½ tsp sugar
- preheat oven to 225 F.
- Core and slice the apples into rings.
- lay out the apples on a metal baking sheet.
- mix sugar and cinnamon then sprinkle over apples.
- bake for 55 min.
- cool on wire rack until crispy.
24 cal/ 7 carbs per 6 slices
No explanation needed. This is pure GOLD, and a good serving of veggies too!
- 2 oz blue cheese crumbles
- 10 oz hummus (I use Sabra)
- 1/3 c buffalo sauce
- make a mound of hummus in the center of a plate.
- pour buffalo sauce around the hummus mound, not on top.
- Sprinkle with blue cheese crumbles.
- Eat with carrots and celery.
Pulled Pork Lettuce Wraps w/ Greek Yogurt Coleslaw:
This last one is for anyone who prepares for Sunday Football like Thanksgiving and wants to start cooking early, it’ll take 6 hours but it’s totally worth it!
- 4 c of shredded green coleslaw
- 4 c of shredded purple coleslaw
- 2 c of shredded carrots
- 1 c of plain Greek yogurt (I use Publix brand)
- 1 ½ tsp Dijon mustard
- 3 tsp water
- 2 ½ tsp apple cider vinegar
- ½ tsp salt
- ½ tsp pepper
- 3 tsp maple syrup
- ¼ tsp celery seed
- Mix all ingredients together.
Crock Pot Pulled Pork
- 4-6 pound boneless pork shoulder roast
- 2 tbsp vegetable oil
- 1 large onion, diced
- 4 cloves garlic, crushed
- 3 tbsp tomato paste
- 3 tbsp maple syrup
- 1 tbsp liquid aminos (soy sauce alternative)
- 2 tbsp chili powder
- ¼ c apple cider vinegar
- ½ c water
- Salt and pepper, to taste
- Use paper towels to pat the pork shoulder dry. Place the shoulder into a large crock pot
- Heat the cooking oil in a medium-sized skillet set over medium-high heat. Saute the onions and garlic together.
- Stir in the tomato paste, maple syrup, aminos, chili powder and apple cider vinegar. Cook until most of the vinegar has evaporated and the mixture has thickened, about 5-10 minutes.
- Rub the onion mixture all over the pork shoulder, then pour the water into the slow cooker
- Cover and cook on LOW for 8-10 hours or until the meat is very very tender.
- Use two forks to pull the meat apart, then stir it into the cooking juices.
Season with salt and pepper, to taste.
Serve in romaine lettuce boats and Greek yogurt coleslaw on top.
I hope you enjoy these recipes! Balance is key and portion sizes will be your best friend! For more information on making healthy choices check out the following link for my upcoming “Holiday Survival Nutrition Kit”. It’s a self-taught, 9-week nutrition program that gives you all the tools needed to successfully implement strong, healthy habits daily during the hardest time of year to lose weight, the holidays. And the best part is these habits become so easy you’ll know how to manage and continue them 12 months from now, rather than those “crash and burn” diets that last what, 3 days?
In Great Health,
Owner of Pro Balanced Wellness in Kennesaw