Saturday, April 22, 2017

Healthy French Onion Chicken

So I made this two weekends ago and made a big batch for my weekend at work.  When I was making it I snuck a taste of the onion sauce mixture and OHHHH MY GOSH.  It was heavenly!!  I literally could not wait to eat this chicken.  Its clean and healthy and 21 Day Fix Approved.  Each serving is 1 red, 1 blue, 1 green and 1 tsp.

I don't eat dinner until 9 p.m. at work so Steve eats before I do.  He texted me, "this chicken is incredible".    I knew I had found a winner.  Even microwaved at work left over it was still amazing!!  I made this again a few days later 1.  because I couldn't stop thinking about it and 2.  because it was easy to make for the most part!!!

I served this dish with brown rice, there is something about this saucy dish served over the rice and soaking up all the yummy flavors.  I also served it with roasted asparagus, perfection. 

I promised my peeps I'd get this recipe out ASAP however I've had some delays!!  Last week was crazy with my little guy getting his cast on, my birthday, my fathers birthday, my mother in laws birthday, my two year olds birthday and party, and the birth of my brand new tiny niece!!  Needless to say life has gotten ahead of my recipe sharing and I apologize for the delay!!!  But here it is!!!

The recipe makes two chicken breasts, each breast is a serving.  Trust me, your going to want to make this.  I got the recipe from the new blog I've been following called Fit to Savor. 

French Onion Chicken

  • 1 very large sweet onion thinly sliced
  • 1 tsp grass fed butter
  • 1 cup of organic low sodium beef stock
  • 2 cloves of minced garlic (I use my microplane grater to mince it)
  • 1/2 tbs of whole wheat flour (can use other flour if you'd like)
  • 1 tsp coconut oil (can use olive oil if you don't have it but I suggest trying it)
  • 1/2 tbs of balsamic vinegar
  • 2 (4 oz each) chicken breasts
  • Pepper, onion powder, garlic powder
  • pinch of dried rosemary and tyme
  • low fat low sodium Swiss cheese one piece per breast
  1.  Use a skillet over medium heat.  Once warm add the butter.  Throw in the onions and season with some pepper and garlic powder.  Toss the onions around in the butter and cook until soft and caramelized.  This will take about 30 minutes or so, do not expect it to happen quickly.  If the onions start to burn on the bottom of the pan add tiny splashes of the beef stock to be able to scrap the bottom and keep the pan moist (love that word haha) 
  2. Once the onions are caramelized add the minced garlic, thyme, and rosemary and saute for about a minute.
  3. Sprinkle the flour over the onion mixture and stir until combined.  Add the rest of the beef stock to the onions and bring to a simmer.  Simmer for about 5 minutes.  Season with some black pepper.  
  4. Add the balsamic vinegar and saute for about a minute.  Remove from the heat and take onion mixture/sauce out of the pan place in a bowl or large measuring cup.  
  5. Return the pan to the stove and crank the heat up to medium high.  Add the coconut oil.  Season both sides of the chicken breast with black pepper, onion powder, and garlic powder.  then sear in the skillet for 3-4 minutes per side until cooked through.  
  6. Turn the heat down to med low and pour the onion mixture over the chicken breasts.  Top with the Swiss cheese and cover and let simmer for about 10 mins until the cheese has melted.  Serve and watch your family fall in love as they eat it!!!

Thursday, April 20, 2017

Healthy Mexican Stuffed Peppers

So I typically make some sort of stuffed peppers every two weeks.  I love making them on my work weekends because its like food prep made easy.  My recipes make five stuffed peppers.  So I typically make them on a Friday night for dinner.  Steve and I each eat one for dinner (1 pepper is 1 serving) then I have three left over.  So I bring them to eat for dinner at work Saturday, Sunday, and Monday.  So its the perfect Friday night meal before my work weekends.  Yes, yes I'm aware today is not Friday but peppers are easy and so I'm going to make them tonight because I'm craving them!! 

I make all sorts of stuffed peppers all healthy and all so delicious.  I don't know which ones are my favorite!  I make buffalo chicken stuffed peppers, steak and cheese stuffed peppers, Italian stuffed peppers, and today I'm going to make a Mexican stuffed pepper for the first time (I don't think I've made them before).   I'm sort of adapting a shredded Mexican chicken recipe I use for tacos/taco bowls for these peppers.  I'm super excited about these peppers as I'm adding some extra yummy's into them! 

If you follow the 21 Day Fix these are 1 green, 1 yellow, 1 red, and about a blue container.  I always put green onions on them because I love that shit on everything.  Also I use fat free Greek yogurt instead of sour cream, so if you do this, it will be a little over one red container.  I tried to simplify the recipe by cooking the chicken in the slow cooker, WITH A LINER I ACTUALLY REMEMBERED, then I will stuff the peppers after.  I am making this with brown rice because I need and want the carbs, but you could also use cauliflower rice if you wanted to cut the carbs out completely.

I'm writing this blog before I eat them.  So I will update it after I chow down tonight.  I love peppers because you can make them either whole and standing up or cut them in half and make them open faced.  I may make these open faced tonight so I will put a little less cheese on each to stick to the container amounts. 

Mexican Stuffed Peppers

  • 2 large chicken breasts (literally the ones I used were so large it almost freaked me out, like what freaking chicken did those come from???  If you breasts are small (ahahah) use like three or four)
  • 1 jar of salsa
  • taco seasoning (I make my own but you could use a packet if you'd like, I just don't like the taste of the packet as much and I know exactly what I'm putting in there (see below for seasoning recipe)  Also I don't have packets on hand BUT I do and I bet you do too have all the ingredients for this super simple seasoning recipe on hand.  
  • 3/4 can low sodium black beans
  • 1 package of boil in a bag brown rice (it equals 3 yellow containers if your making the brown rice not from boil in a bag)
  • 1/2 cup of shredded mexican cheese
  • tbsp of plain Greek non fat yogurt
  • 1 cup of frozen corn
  • 5 mixed colored peppers, I think I got a few orange and a few yellow.
  • 5 1/2 blue servings of shredded mexican cheese to top each pepper with (I always put extra cheese on Steve's pepper)  Also a blue container for those of you who don't follow 21 Day Fix or have the containers is a 1/3 of a cup.  So use about half of that on each pepper
  • Green onions for garnish and more fat free Greek yogurt for dipping your pepper in if you want.  You could also serve these over shredded lettuce if you wanted too.  
Taco Seasoning:
  • 2 tsp of chili powder
  • 1.5 tsp of cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1 tsp paprika
  • decent pinch of crushed red pepper (or more if you like it hot)
  1.  Place half the jar of salsa in the bottom of the slow cooker.  Then throw in the chicken breasts.  Place the other half a jar of salsa in a small bowl and add your taco seasoning, whether packet or homemade, and the beans and mix togeher.  Throw that salsa mixture on top of the chicken and cook the chicken until cooked through.  I'm cooking mine on low for 6 hours, I will shred at the four hour mark and then let it simmer for 2 more hours.  
  2. Cut the tops off the peppers and scrape out the seeds and set aside.
  3. After chicken is cooked add in cooked rice, corn, 1/2 cup of shredded cheese, and the 2 tbsp of Greek yogurt.  Stir all together.   Preheat the oven to 400 degrees
  4. Use a large spoon to fill each pepper, I usually fill almost all the way full then go back and top them all off with the extras.  
  5. Bake for 30 minutes covered in a dutch oven (today I may cut the peppers in half and make them open faced so mine will look a little different) then top with cheese and cook until cheese is melted.
  6.  Serve with green onion for garnish and enjoy!!

Thursday, April 6, 2017

Spinach and Artichoke Topped Chicken

So day two of new recipes this week.  Actually now that I think about it I'm making four new dinner recipes this week.  I didn't blog last nights b/c it was just so so...and I probably wont make it again.  It was just chicken in the crock pot with mushrooms and onions and it was just ok.  I wont make it again.  But tonight's, ohhhh tonight's recipe was sooooo good.  There was a decent amount of cheese but divided between all the chicken breasts its not that bad.  I didn't make this recipe up or alter it very much except for the spices amounts and maybe one quick cooking step.  I got it from a great new blog I found Fit to Savor.  Why do I love her food??  She uses lots of shrooms, lots of sage, and lots of butternut squash.  All her recipes are so full and flavorful and not boring.  Also the two I have made have been very simple to prepare which is a must for me these days!!  Another reason I love her blog is because she breaks everything down in 21 day fix containers (actually now that I've said that this one recipe does not have the container amounts, but I'd say this is 1.5 red, 1/2 blue, and 1/2 green).  I could be totally wrong about the container amounts, I will figure it out in more detail later but I'm to tired right now.  All I know is its fix approved so get it in my mouth. 

I've been cooking the same things every week and honestly although I still love them, but I need to add some new ones into my back pocket.  So last night was the chicken with mushrooms, today was this spinach and artichoke chicken and tomorrow is apple and brie topped pork chops for my dad's birthday.    I served tonight's delish dinner with my fav roasted broccoli and some left over brown rice from last night.  Steve hates brown rice so he had some left over rice pilaf I made from last night. 

Ok I don't have to much more to say about this chicken, except it was really good and here's the recipe.  The original recipe said to bake at 400 degrees, however I was cooking my broccoli and had the oven on 425 degrees so that's what I cooked mine at.  Also my breasts were a little thick (which we all know is not true hahaha) so I figured they could use the extra few degrees.  If you have thin breasts (sorry I'm cracking myself up here) maybe do the 400 degrees.  I also used 1/2 the amt of tomatoes b/c my hubby does not like tomatoes.  So I used about 6 cherry tomatoes, but you could use 1 tomato seeded and diced or use double the cherry tomatoes it was just what I had on hand. 

Spinach and Artichoke Topped Chicken

  • 1/3 cup fat free small curd cottage cheese
  • 1/3 cup fat free plain Greek yogurt
  • 5 canned artichoke hearts chopped (about 1 cup)  I made sure I got the one with the fewest things in it and the lowest amt of sodium, I didn't get marinated hearts because I can season them myself.
  • 1/2 cup (once defrosted) of frozen chopped spinach rung out
  • 1/4 cup fresh grated Parmesan cheese
  • 1/4 cup part skim mozzarella
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/8 tsp of cayenne pepper 
  • 1/4 tsp black pepper 
  • 12 cherry tomatoes diced
  • 5 4 oz chicken breasts (I only made four, however I ended up tossing some of the stuffing because there was a lot of it, so I could have made a fifth breast)
  • 1 tbsp of coconut oil (or olive oil)
  1. Preheat the oven to 425 degrees.  Season both sides of the chicken breasts with onion powder, garlic powder, and black pepper (not the measured amts above just generously season those breasts right out of the bottles of seasoning).
  2. Heat a skillet to med high heat and melt the coconut oil in the skillet.  Brown the chicken breasts on both sides about two to three mins a side until golden brown.   While chicken breasts are browning mix together in a bowl (just so you know I was typing with out looking and accidentally typed bowel hahahaha)  the yogurt, cottage cheese, spinach, cheeses, spices and tomatoes.  You can make this mix ahead of time (if you do don't mix in the tomatoes until before topping the chicken or it will water it down).  
  3. Once chicken is browned place on a baking sheet (I didn't use foil because we are on a major foil shortage here but you could if you want to save on dishes).   Divide the topping between all the chicken use about 1/3 cup on each.  Bake for about 15-20 minutes until topping starts to brown.  I threw mine under the broiler for 3 mins after it baked to crisps up the topping or browns up.   Enjoy!!!

Tuesday, February 7, 2017

Spaghetti Squash Lasagna - 21 Day Fix Approved

Let me just start off by saying Spaghetti squash blows my mind every time I make it.  Like it is just so bizarre how it shreds like that into perfect spaghetti strands.  Literally I'm amazed every time I make it.  Simple things for simple minds I guess.  That being said, lets get on with this.

So my friend Shannon told me about this dish a while ago.  I remember she sent a Snap Chat of it to me when she first made it and I was drooling for that whole 10 second snap.  We eat over there quite frequently so I couldn't wait for her to make this again.  Even her husband said it was fantastic!  About a month back she made this dish and brought it over for dinner one night.  It was INCREDIBLE.  I ate two huge helpings and then slipped into a glorious food and wine coma. 

I've been wanting to make this for a while now.  I got an incredible deal on turkey sausage last week, I may or may not have bought like 9 packages, so I figured it was the perfect time to attempt this recipe. 

I used the original recipe as a guideline and then kind of did what I wanted with it as far as seasoning and layring.  I was so nervous this wouldn't taste as good as the first time I had it, it had A LOT to live up to!  Oh boy did it!  Steve and I both loved it, again!  We both had seconds (little seconds but seconds none the less).  William also loved it and of course Jackson wouldn't even try it.  I can not wait to have the left overs at work tomorrow for dinner.

This dish was simple to make and I prepped the spaghetti squash in the morning so it was ready to go.  I would have cooked the sausage in the a.m. too so I could just pop this bad boy in the oven, however I didn't realize till I already decided I wasn't leaving the house today that I didn't have an onion.  I had to wait till Steve came home from Jury Duty to bring me home an onion to finish it up.  If you make homemade sauce and it doesn't have sugar the dish would be omitting the part of a purple container and adding about a 1/4 of a green container. 

Spaghetti Squash Lasagna

  • 1 spaghetti squash
  • onion powder, garlic powder, black pepper, and dried Italian seasoning 
  • 3 tbsp olive oil
  • 1 sweet white onion diced
  • 1 jar of spaghetti sauce preferably low sugar and low sodium
  • 1.25 lbs lean hot Italian turkey sausage casings removed
  • 2 large cloves of garlic
  • 1 1/4 cup of Part Skim Ricotta Cheese
  • 1 egg
  • 1 tbsp Parmesan cheese
  • 2/3 cup of part skim Mozzarella cheese

  1.  Preheat oven to 425 degrees.  Cut the ends off the squash and then cut in half.  I almost chop my arm off every time I cut these suckers in half.  Scoop/scrape the guts and the seeds out.  Season each half each with 1 tbsp of olive oil then season heavily with onion powder, garlic powder, black pepper, and dried Italian seasoning.  Line a baking sheet with foil.  Put them upside down (so skin up and seasoned half down on the foil).  Roast for 30 minutes.  You should be able to stick a fork through the skin when its done.  I cooked these ahead of time so they were nice and cool when I took a fork, and forked them out of the skin.  It should make about 4 cups of spaghetti squash.
  2. Place a saute pan on medium heat.  Add 1 tbsp of olive.  When hot add the onion and cook till translucent.  Throw in the sausage and garlic and cook until the sausage is cooked through and no longer pink.
  3. In a bowl mix together Ricotta, Parmesan, and egg.  Season with all the above seasonings.
  4. Take a casserole dish and do a layer of sauce, then a thin layer of squash, half the sausage, and then half the ricotta mixture.  Then layer sauce, squash, the rest of the ricotta, the rest of the sausage, then sauce again then top with shredded mozzarella. 
  5. The original recipe said to bake on 375 for 15-20 mins after about 30 minutes mine still didn't look ready so I then turned it up to 400 degrees for another 15 minutes and it was perfect and bubbly and kind of brown on top.  Serve and enjoy!!!
Each serving is 1.5 red containers, 1 green container, probably 1/4-1/2 purple (tomato sauce), 1/2 blue.  

Tuesday, January 10, 2017

Lasagna Roll Ups - 21 Day Fix

So I actually made this dish last week.  I get in these moods where every night I want to make something pasta-ish.  I typically when I'm in a pasta mood make myself browned ground turkey in tomato sauce and then serve it to the whole family over regular pasta and I have brown rice pasta.  I feel like before I started this clean eating and healthy lifestyle I used to cook all sorts of crazy things.  Now I typically make the same boring things every night.  They aren't boring to me, I love them, but I could see Steve getting bored of them.   Although, he would never complain.

I decided to switch up pasta night and make some lasagna rolls ups.  I've seen these fancy little guys before but never attempted to make them, to be truthful we are not huge lasagna fans.  That being said Steve loves my stuffed shells and this recipe appeared very similar to my stuffed shells just in a lasagna noodle instead of a stuffed shell.  I obviously just couldn't follow the recipe I found, I had to make it my own.  I added some spices and added ground turkey because I can't live with out meat in my food, I'd be hungry two seconds later!!  You could also use nitrate free turkey sausage taken out of the casings and browned this may be what I try next time, I just thought of it and now I want to make these tomorrow.

These cheesy, saucy, and delicious little guys are so filling and 21 Day Fix approved.  Only thing I would have changed was maybe had a bit more sauce on top of them.  They were great fresh, however they left over were a little dry, still ate them all, but a little dry.  Also I would try this with small curd low fat cottage cheese instead of ricotta.  My sister in law makes her lasagna with cottage cheese and as odd as this sounds (I by the way HATE HATE HATE cottage cheese) its incredible.  So next time I'd try this.

Lasagna Roll Ups - 21 Day Fix Style

  • 10 sheets of whole grain lasagna noodles cooked according to package directions
  • 1 lb ground turkey 
  • 15 oz tub of low fat Ricotta Cheese 
  • 1 egg
  • 1 bag of frozen spinach defrosted and water squeezed out (have I talked before about my hate for frozen spinach, what a mess)
  • 1 jar of low or no sugar and low or no sodium tomato sauce (32 oz or more, like I said it wasn't saucy enough for me)  
  • 2 large cloves of garlic
  • 1 tbsp onion powder
  • 1/2 tbsp ground black pepper
  • dash of crushed red pepper
  • 1 heaping tbsp of Italian seasoning (to be honest I didn't measure any of the spices I'm just guessing at about how much I used)
  • 1 bag low fat shredded Mozzarella cheese you'll need 1 cup for one part and a little for sprinkle
  • 1/2 cup Parmesan cheese (optional)
  1. Preheat the oven to 400 degrees.  Brown the turkey until no longer pink (I always season the turkey before cooking with onion powder, garlic powder, black pepper, and some basil) .
  2. Cook the lasagna noodles, drain, and lay on wax paper.  This is so you can stuff them.  This what the original recipe said to do, honestly I left them in the strainer and pulled them out one at a time.  I did roll them on the wax paper because stuff kept falling out and it got a little messy saved me from washing the counters, AGAIN.
  3. In a medium bowl mix together ricotta, egg, spices, garlic, spinach, and one cup of mozzarella cheese.
  4. Use 1/4 sauce on the bottom of a casserole dish.  
  5.  Take a big spoonful of the cheesy spinach mixture and spread it on a noodle, spoon a little bit of ground turkey spread/sprinkle over the cheese mixture.  Roll this bad boy up slowly.  They were standing up in the original recipe but mine were unrolling so I just laid them seam side down.  
  6. Roll the rest of the noodles up.  Dump the rest of the sauce on top and then sprinkle lightly with mozzarella cheese.  Cook covered for 30 minutes or so.  You could leave the top cheese off cook for 25 then cheese them and put them back in for 5 minutes till melted.  I HATE when I follow a recipe, cover something up and all the delicious gooey cheese gets stuck on the foil.  

A serving size is two roll ups.  According to the site I got the base recipe for it is 1 red (Ricotta, so with my turkey I'd say 1.5 red), 1 yellow, 1 green, 1 blue)

Crock Pot Clean Asian Chicken - 21 Day Fix Approved

It's been a heck of a day.   School lunches weren't made, home work wasn't done, I forgot to preset the coffee maker, William got up so early that I couldn't enjoy the coffee once it was brewed and he ate half my apple with unsalted pb, then I dragged crazy William to the dentist to have my chipped front tooth fixed and they lady said she didn't have time today (ya'll scheduled this not meeeee) so I have to go back Thursday, my sunglasses some how spontaneously broke, I have a full dishwasher and full sink to take care of and at least 10 loads of laundry.  I am drowning in house chores today and so needed an easy peasy dinner to get me excited!  Ok enough of my complaining here is the good stuff.  Felt good to get that out though!!

 Dinner for tonight.  Who doesn't love a quick crock pot meal.  AND I REMEMBERED THE LINER FOR THE CROCK POT!!!!! Best part of my day.  I've been wanting to cook this since last week.  We had a busy weekend and I kept putting it off.  As soon as I put it all in the crock pot the smell was AMAZING.  I can not wait to try this.  I hope its good because I have such high expectations for it!!  I will update after I try it with my opinion but wanted to actually complete a recipe and put it up on the blog!!

The original recipe called for a 1/2 a cup of ketchup.  I didn't want to use ketchup because I wanted to keep it as clean as possible.  You could use low sodium organic Ketchup.  I googled subs for ketchup and it said tomato sauce, vinegar, and sugar.  I didn't feel the need for sugar because there is like a crap load of honey in it. 

Update:  Just finished dinner a little bit ago.  This was SOOOO good.  Steve said "I have no idea what this is or what's in it, but its fantastic."  I agree.  I think next time I would do a little bit more crushed red pepper, just to give it a little more kick.  I was nervous with all that garlic it'd be to much, but it wasn't.  It was really tasty!!  William of course loved it.  I will be eating left overs tomorrow can't wait!! I shut off the crock pot an hour before serving to let the sauce thicken up a little bit.

Crock Pot Clean Asian Chicken
What it looked like prior to cooking, smelled amazing!!!

  • 9 boneless skinless chicken thighs (you could use breasts too but I got a thing for thighs)
  • 5 large cloves of garlic minced (I use a micro plane zester to mince it)
  • 1/3 of a cup of raw organic honey (this was more honey than I expected, but I went with it)
  • 4 oz of no salt added tomato sauce (I bought 8 oz cans and just used half of it)
  • 1 tsp of white wine vinegar
  • 1 tsp of dried oregano
  • 2 tbsp of dried parsley
  • 3/4 tbsp of toasted sesame seeds
  • 1 tbsp of ground black pepper
  • dash of crushed red pepper
  • sliced green onion 
  • brown rice to serve it over (I'll be making Jasmine rice for Steve but brown rice for me)
  1.  Put all this stuff in a crock pot besides the green onion and rice.  Cook on low for 6-8 hours (my plan is to cook for 5-6 and check it then put it to warm so the sauce thickens up).  
  2. Serve over rice and top of sliced green onions.

Thursday, December 15, 2016

Egg Roll In A Bowl

So I've complained enough this past week for everyone to know that I got my wisdom teeth out and I've been having a really hard time eating healthy while recovering.  I've basically been eating anything thats soft and nothing that was healthy.  As a result of falling off track on my clean healthy eating I feel so sluggish, lazy, and moody.  The last two days I've been really trying to get back on track.

I will certainly say ground turkey was a TERRIBLE idea for my dry sockets.  I ate a long time ago and not to be to graphic, oh heck this my blog I can be as graphic as I want, I'm pretty sure the dentist will be finding turkey in there tomorrow when I go for my third packing. 

This recipe makes four portions, so I have lunch for the next four days.   If the dentists makes a comment about the turkey I may have to freeze them to save for later.  However despite the issues with the ground turkey it was so tasty and so easy.  And oh wait, my favorite part, IT WAS SO CHEAP, to make.    The lean ground turkey was on sale for $3.50, the cabbage was about $1, the shredded carrots just under $2,  the onion was about $1,and the package of mushrooms was $2.  I already owned the stuff to make the sauce.  So this meal cost me about $9.50 (love when people say well eating healthy is so expensive) which equals $2.38 per serving.  That is WAY cheaper than going to McDonalds or Dunks for lunch, never mind Panera where I end up spending tons of money on "fast" food.    Even if you had to purchase the other few ingredients you'd probably only be at about $3 per serving.  Everyone's looking to save a buck this time of year so perfect easy meal to whip up.

This recipe was William tested and approved.  He finished his lunch then helped me with mine.

Next time I would put sliced green onion over the top, because well, I put that shit on everything!!

Egg Roll In A Bowl

  • 1 lb of lean or extra lean ground turkey (I like the 93% lean personally)
  • 1 purple onion sliced (originally recipe called for just an onion but I like how purple onion cooked takes on a sweetness to it) 
  • 3 large cloves of garlic minced
  • 3 cups of shredded cabbage
  • 2 cups of shredded carrots 
  • 8 oz package of sliced Baby Bella mushrooms
  • 3 tbsp of Bragg's Liquid Aminos (or low sodium soy sauce)
  • 2 tbsp All Natural Rice Wine Vinegar with no sodium or sugar added 
  • 1 tsp of ground ginger
  • 1 tbsp black pepper
  • some paprika, onion powder,  pepper, and garlic powder to season the ground turkey. 
  • you could add other spices if you want I did sprinkle on some extra onion powder, and then some more pepper at the end because I love pepper.  You could also use fresh ginger if you'd like, I just always buy it and use a tiny bit for one recipe and throw the rest away so a waste.  
  • Sliced green onion for garnish
  1.  Heat a large saute pan or skillet on med to med high heat.  Throw turkey in and season heavily with paprika, onion powder, pepper, and garlic powder (I like to season at every step, honestly other wise this recipe would have been bland I think).  Cook the turkey until browned and no longer pink.  Drain off fat and remove turkey from pan.
  2. On medium heat in the dirty turkey pan add the onions and garlic and cook until soft and fragrant (if you are going to use fresh ginger add here with garlic and onions).  Add the cabbage, carrots, and mushrooms to the pan.  Season with ginger, black pepper, and whatever else you feel like tossing in.  Cook this for about 15 mins stir frequently until desired softness, I like some crunch to my veggies so I tend to under cook them.
  3. Add Braggs (or low sodium soy) and the Rice Wine Vinegar.  Cook for another five mins or so, be sure to stir it a lot to keep everybody dipping into the sauce.  
  4. Divide into four equal portions, dump extra sauce evenly onto portions.  Top withe sliced green onions.  Eat and then attempt to get the turkey out of your dry sockets (sorry I couldn't help myself with one more icky dry socket reference).  
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