Mmmmm, Time to Eat!

I've shared a few of my favorite things to eat and recipes with a few of my fans and friends. I decided to share some more of my favorites with everyone this week, along with a couple inexpensive, easy meal and snack ideas!

I've shared a few of my favorite things to eat and recipes with a few of my fans and friends. I decided to share some more of my favorites with everyone this week, along with a couple inexpensive, easy meal and snack ideas!

Jen's Baked Stuffed Zucchini


Ingredients

2 medium to large zucchinis cut length wise in half

1 large can of low- or no-sodium crushed or diced tomato

1 lb ground turkey breast

1-2 large onions

1-2 large peppers red or green

2-4 cloves of garlic

Italian seasoning (no sodium) to taste

Black and or red pepper to taste

Low-fat mozzarella cheese

Directions

In a large skillet, cook up the ground turkey breast. Add the onions and peppers and cook until soft. Then add garlic, tomato, seasoning, black and or red pepper.

Scoop out the middle of the 4 halved zucchinis and fill them with the mixture you just made. Top them with the low fat mozzarella cheese and bake at 375 ° for 45 minutes to 1 hour depending on size of zucchini - the smaller the zucchini, the less cooking time is needed! Enjoy!

Now a couple inexpensive, easy healthy things to eat:

Jen's Banana wrap

Buy a jar of all-natural peanut butter, with no sugar or salt added! Spread it on a whole grain wrap, slice up some bananas and place them on top of the peanut butter, roll it up and enjoy! If you roll it up and then slice it up, the kids will eat it up!

Jen's Banana Ice Cream Pops

Peel up a bunch of ripe bananas. Wrap them individually and freeze them! After they're frozen, take them out and enjoy them. This is an awesome treat and kids love it!

Jen's Rosemary Potatoes

Cut up about 6-8 medium sized potatoes. Spray baking pan with olive oil. Add potatoes and lightly coat them with extra-virgin olive oil. Sprinkle rosemary (to taste) on top of them, add some black and or red pepper if desired. Bake at 425 ° for about 30-45 minutes, depending on the size of the cut up potatoes.

Jen's Roasted Veggies

Spray a baking pan with olive oil, cut up as many different veggies as you like (my favorites are broccoli, cauliflower, red onion and fresh green beans). Again, very lightly coat the veggies with extra-virgin olive oil, sprinkle with a sodium-free Italian seasoning. Bake at 375 ° for 45-60 minutes. Sometimes I make my own Italian salad dressing and I will sprinkle a little of this on them to for an extra kick! Also add black and or red pepper to taste!

Jen's Red Bon Bons

Freeze up some red grapes and serve. They are so yummy frozen and so good for you!

With fall knocking on our door, I'll have plenty of new recipes for you all to look forward to! Being healthy can be inexpensive and yummy too! I hope you enjoy these snacks as much as I have and still do!

Q: I end up overeating because it makes me feel better and I never really get full. I'd like to lose weight but this makes it hard. Any suggestions?

A: Being persistently hungry can cause big trouble. So can overeating for comfort/pleasure. These two behaviors, say researchers from Baylor University's Children's Nutrition Research Center, are controlled deep within your brain by serotonin-producing neurons, but operate separately from each other — one in the hypothalamus, the other in the midbrain. They both can, however, end up fueling poor nutritional choices and obesity.

Eating for Hunger

When hunger is your motive for eating, the question is: "Does your body know when you've had enough?" Well, if you are overweight, obese or have diabetes you may develop leptin resistance and your "I am full" hormone, leptin, can't do its job. The hormone's signal to your hypothalamus is dampened, and you keep eating.

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