3 05

Recipe of the Day

2021-05-03T14:14:58-04:00May 3rd, 2021|

Turkey and Quinoa Stuffed Bell Peppers Recipe

  • SERVES:8
  • PREP TIME:20 min
  • COOK TIME:20 min
  • CALORIES:332
  • 1lb Ground turkey
  • 1/2 tsp Salt
  • 1 small Onion, minced
  • 3Cloves garlic, minced
  • 1 cup Quinoa, cooked according to package instructions
  • 1Can fire roasted tomatoes
  • 1Jalapeño, minced (optional)
  • 2 tbsp Taco seasoning
  • 1Can black beans, rinsed and drained
  • 1 1/2 cup Pepper jack cheese, grated
  • 4 Large bell peppers
  • Cilantro
  • Avocado
  • Green onions


  1. In a large skillet brown meat breaking up into bits. Once cooked through add in chopped onion and garlic and cook until onions are translucent.
  2. Remove meat mixture from heat and add in quinoa fire roasted tomatoes, jalapeño, taco seasoning, black beans and 1 cup of the cheese.
  3. Preheat oven to 350°F. Using a sharp knife cut peppers in half lengthwise and use a spoon to discard seeds. Line peppers on a lightly greased baking sheet.
  4. Using a large spoon divide filling equally between each bell pepper. Top with remaining cheese and bake for 20 minutes or until pepper is tender.
  5. While still hot top peppers with cilantro, avocado and green onions. Serve immediately.
19 04

Recipe of the Day

2021-04-19T12:02:52-04:00April 19th, 2021|

Frozen Fruit Smoothie

prep time 3 MINUTES

total time 3 MINUTES

This Frozen Fruit Smoothie is packed with berries, strawberry yogurt, and cashew milk. Smoothie recipes with frozen fruit are the best because they don’t need any ice to reach the perfect consistency!


  • 8 ounces (1 heaping cup) frozen mixed berries*
  • 6 ounces Silk Strawberry Dairy-Free Yogurt (or your favorite)
  • 1 cup Silk Unsweetened Almond Milk (or your favorite milk)


  1. Add the fruit, yogurt, and about 1/2 cup milk to the canister of a blender or food processor. Blend on high power and drizzle in remaining milk, as needed, until desired smoothie texture and consistency is achieved. Serve immediately.
  2. Extra portion will keep in a freezer-safe (plastic) glass for up to 1 month in the freezer. Allow to thaw at room temp for about 1 hour before serving. Alternatively, freeze extra portion in popsicle molds.


*I used strawberries, blueberries, blackberries, and raspberries; fresh may be substituted but you’ll need to add ice.

24 03

Recipe of the Day

2021-03-24T15:22:27-04:00March 24th, 2021|

Turkey Taco

Ingredients You Will Need

If you want leftovers, I highly recommend doubling the recipe.

  • Ground turkey: Most trays weigh around 1 – 1.3 lbs and that is fine. Extra-lean or lean meatworks.
  • Onion and garlic: They add a lot of flavors and are quick to chop.
  • Taco seasoning: The amount you use will define the level of spiciness. I used 2 tbsp and the meat was spicy but don’t forget other ingredients are quite neutral.
  • Tomato paste: You will need half a regular size 6 oz low sodium can. Ketchup would work too, just use less salt and sugar.

How to Make Turkey Tacos

Tip: Forgot to thaw the turkey and have Instant Pot? Defrost your meat first and then cook for tacos.

  • Saute onion and garlic first to make them fragrant. If you add meat at the same time, it will “boil” the veggies instead of frying them until fragrant. Need 3 minutes of your time here.
  • Cook ground turkey for approximately 10 minutes. You will have to break it into pieces, stir constantly and you will see meat juices that you don’t have to drain. Add taco seasoning in this step to season meat.
  • Make taco meat saucy with tomato paste and water and watch dry meat crumbles transform into glossy taco meat you can’t wait to eat.

Serving Ideas and Variations

Here are ways to serve ground turkey tacos (and taco meat!):

  • In small corn or whole wheat tortillas. Warm them up on a separate pan or in a microwave.
  • Make turkey taco lettuce wraps with Romaine lettuce, swiss chard leaves, or Boston lettuce.
  • Toppings we used: diced avocado, sliced in half grape tomatoes, diced red onion, and shredded lettuce.
  • With super-easy guacamole and Instant Pot refried beans.
  • Use saucy turkey taco meat and make a taco salad – add corn, beans, tortilla chips, and veggies.
  • Stir in with cooked pasta, veggies, and salsa for an easy turkey taco skillet.
  • Leftover brown rice or quinoa? Stir it in and make bowls with produce from your drawers. Sprinkle with cheese and I can assure you it will be glorious!
19 03

Recipe of the Day

2021-03-24T15:22:34-04:00March 19th, 2021|

High Protein Stir Fry


  • 500g turkey/chicken breast pre-chopped.
  • 1 pack of stir fry vegetables pre-prepared
  • 1 cube frozen ginger
  • Soy Sauce (use as much as you need)
  • 2 Packs Pre-Prepared Noodles
  • Cooking Spray

Serves 2 meals for 2 people, or 2 meals for one greedy person!


You will need a wok or a very large frying pan to cook everything in. Woks are better because they are thinner which means they heat up much faster (saving you precious seconds), and they are also designed to hold a lot of food without everything spilling out whenever you stir it.

Place your wok or frying pan on your stovetop after spraying with cooking spray (alternatively you can use cooking oil, but remember that 1tbsp contains 120 calories). Add the cube of frozen ginger in the wok and then toss in the pre-chopped chicken. Brown off the chicken and add in the stir-fry vegetables, stirring constantly.

Add in the pre-prepared noodles and then cover everything in Soy Sauce. Stir like crazy and then leave it for a couple of minutes until everything has cooked. Serve immediately.

Calories and Macros

Everyone is different, so they will all have different calorie requirements. As we mentioned in the ingredients section, this meal can feed 2 people twice, but it could also feed one person twice depending on their calorie needs. But we’ll go with the average serving size here, which means that the entire recipe is 4 servings. Our calories and macros will reflect this. We won’t include the values for the Soy Sauce, ginger, or cooking spray because they are so low in calories it wouldn’t be worth it.

Total: (calories 406, 42.1g protein, 5.4g fat, 46.1g carbs)

  • 125g Chicken Breast (132 calories, 30g protein, 1.4g fat, 0g carbs)
  • 100g Stir Fry Veg (53 calories, 2.5g protein, 1.9g fat, 5.1g carbs)
  • 150g Straight to Wok Noodles (221 calories, 9.6g protein, 2.1g fat, 41g carbs)


Obviously, this meal is all about time and health, and it probably doesn’t do much justice to the proud history of Chinese cuisine. There are many ways that you could immediately upgrade it (using fresh chilies, ginger, garlic, spring onions, and properly prepared noodles would all help).

12 03

Recipe of the Day

2021-03-12T15:20:32-05:00March 12th, 2021|

Chocolate And Walnut Covered Banana Bites

What You’ll Need: Dark chocolate chips or a bar, coconut oil, walnuts, bananas

These frozen chocolate-covered banana bites are perfect to keep in the freezer for easy snacking during a hot day or even a couple of hours after dinner. Slice bananas into 1-inch sections. Microwave chocolate and coconut oil (it helps to thin the chocolate out) together until it becomes liquid. Chop up walnuts and layout on a plate. Skewer your bananas with a toothpick, and set up your workflow: dunk bananas into the chocolate, let drip as much as possible, then roll in the walnuts. Lay on a sheet of parchment paper. Once you’ve done all of them, toss a sheet in the freezer until they firm up. Once all the individual bananas are frozen, you can store them in a single bag.

9 03

Recipe of the Day

2021-03-24T15:25:21-04:00March 9th, 2021|

Turkey Burrito Bowls with Cilantro Lime Rice

Bring 2 cups of water to a boil in a medium saucepan over medium heat. Add 1 cup short-grain white rice. Return to a simmer, reduce heat to low, and cover. Cook until the rice has absorbed all of the water, 16 to 18 minutes. Remove from heat, uncover, fluff rice with a fork, and stir in the juice of 1 medium lime and 2 tablespoons chopped fresh cilantro. Cover again and set aside. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add 1 pound ground turkey and 1 (1.25-ounce) taco seasoning packet and cook until browned and cooked through 4 to 6 minutes. Remove from heat and stir in 1 (15.5-ounce) can of black beans, drained and rinsed. Serve turkey over rice, topped with salsashredded cheddar cheesesliced avocado, and shredded romaine lettuce.


6 04

Recipe of the Day

2020-12-16T15:52:00-05:00April 6th, 2020|

Smokey and Spicy Cauliflower Tacos: A yummy taco full of flavor.
Servings: 4


  • 1 head cauliflower cut into small pieces
  • 2 cloves garlic unpeeled
  • 1 Tbsp butter melted
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • Salt and pepper
  • 8 tortillas
  • 1 cup cheese grated
  • 1/2 cup salsa


  • Turn the oven to 400 °F.
  • In a medium-sized roasting pan, arrange the cauliflower pieces and the unpeeled cloves of garlic. Pour the butter over the cauliflower and then sprinkle the spices over top. Use your hands to thoroughly coat the cauliflower with butter and spices.
  • Bake for 45 minutes to 1 hour, depending on how crispy you like the florets. Squeeze the roasted garlic throughout and trash the skins.
  • On medium high heat warm up the tortillas one or two at a time until light brown spots appear on both sides and they are pliable and just a little bit crispy.
  • Place two to three tortillas on each plate and fill with a generous serving of cauliflower. Sprinkle the grated cheese over top and drizzle with salsa or sauce of your choice.

Special thanks to Leanne Brown for this recipe! For more delicious budget-friendly recipes and a free PDF of her cookbook, Good and Cheap: Eat Well on $4/Day, please visit .

FTC Disclaimer: This post is not sponsored

3 04

Recipe of the Day

2020-12-16T15:50:10-05:00April 3rd, 2020|

Roasted Veggies on Toast
Servings: 4

Ingredients for vegetables:

  • 3 cups summer squash
  • 1 cup leeks
  • 2 tbsps. olive oil or butter
  • salt and pepper to taste

Ingredients for toast:

  • 4 slices bread
  • 2 tbsps. olive oil or butter
  • Grated romano or parmesan cheese
  • fried egg as topping (optional)
Instructions for vegetables:
  • Set the oven to 400 °F.
  • Clean and chop your vegetables. Generally, I prefer to leave the skin on for the following reasons: skin tastes nice and gets crispy; there’s a lot of nutrition in the skin; peeling is slow! Just be sure to wash the vegetables thoroughly.
  • Chop vegetables. It’s up to you how you want to chop your vegetables. Many are nice roasted whole—they will be crispy and salty on the outside and bursting with fluffy, starchy goodness inside. The general rule is that the smaller you chop things, the faster they cook, so try to keep everything about the same size so nothing cooks faster than anything else.
  • Dump your vegetables into a roasting pan. Drizzle everything with olive oil or melted butter—about 2 tablespoons per medium-sized roasting pan. Season generously with salt and pepper and add any other extras from the list at right. Use your hands to coat the vegetables thoroughly with the oil and spices.
  • Pop the pan into the oven for one hour or longer, but check on the vegetables after 45 minutes. Test them by poking them with a knife. If it meets no resistance, they’re finished; if not, let them cook longer. Don’t worry: it’s not much of a problem if you overcook them. Unlike vegetables overcooked through boiling or steaming, overcooked roasted vegetables may dry out a bit, but still retain their shape and flavor.
  • After you pull the vegetables out of the oven, push them around with a spatula to free them from the pan.
Instructions for toast:
  • Melt 1/2 tablespoon of butter in a small pan on medium heat.
  • Place the two slices of bread in the pan and let them cook for about 2 minutes, then lift them with a spatula to check whether they’re golden brown underneath. When they are, flip ’em over.
  • Add the rest of the butter to the pan to make sure the second side of the toast becomes just as golden as the first.
  • Sprinkle the top of the bread with salt and pepper.
  • Once the second side is golden, set the bread on a plate and add vegetables when they are ready.
  • Sprinkle with the grated cheese.
Special thanks to Leanne Brown for this recipe! For more delicious budget-friendly recipes and a free PDF of her cookbook, Good and Cheap: Eat Well on $4/Day, please visit
FTC Disclaimer: This post is not sponsored
2 04

Recipe of the day

2020-12-16T15:49:54-05:00April 2nd, 2020|

Chocolate Zucchini Muffins: A hidden vegetable
Servings: 24
  • 2 cups zucchini grated
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups oats
  • 1/2 cup cocoa powder
  • 1 1/2 cups sugar
  • 1 Tbsp cinnamon (optional)
  • 2 tsp baking soda
  • 1 tsp salt
  • 4 eggs
  • 1 cup plain yogurt
  • 1/2 cup dark chocolate chips
  • Preheat the oven to 350 °F.
  • Cut off the round end of the zucchini (which is a little tough), but keep the stem to use as a handhold. Shred the zucchini with a box grater, stopping when you get to the stem.
  • Butter or oil 24 muffin tins, or just line them with muffin cups.
  • Measure the dry ingredients (flour, oats, cocoa powder, sugar, cinnamon, baking soda, and salt) into a medium bowl.
  • Mix the zucchini, eggs and yogurt in a larger bowl. Add the dry ingredients, then mix until everything is just combined. Add the chocolate chips if you’re using them, then stir once.
  • With a spoon, dollop the batter into the muffin tins until each cup is 3/4 full and bake for 20 minutes.
  • Pull the muffins out and poke with a toothpick or knife. If it comes out wet, bake the muffins for 5 more minutes. Let the muffins cool in their tins for 20 to 30 minutes, then eat them warm!
Special thanks to Leanne Brown for this recipe! For more delicious budget-friendly recipes and a free PDF of her cookbook, Good and Cheap: Eat Well on $4/Day, please visit
FTC Disclaimer: This post is not sponsored.

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