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| Pasta Salad |
1 box of rotini
1 block creamy Havarti cheese
1pkge frozen peas
1pkge shredded carrots
1pkge small sliced pepperonis
1 bottle ranch dressing
This one's super easy. Cook the noodles and then add all the other ingredients to your liking! I add the peas while they're still frozen. It's my favorite summer time salad!!
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| Philly Cheesesteak Stuffed Peppers |
4 green peppers cut in half and seeded
1 tbsp coconut oil
1 small sweet onion chopped
1 package mushrooms sliced
1 clove garlic
1 lb roast beef sliced, and cut into strips
8 pieces of mozzarella cheese
Preheat the oven to 350. In a skillet melt 1tbsp coconut oil. Add in onions, mushrooms and garlic; cook until tender. Add roast beef, and cook until warm. In sliced peppers had 1/2 slice of mozzarella cheese to each half of pepper. Add meat/veggie mixture to each pepper and top with another 1/2 slice of mozzarella. Bake in oven for 25-35 minutes.
Black Bean Hummus
(I'm not posting a picture of this because it just doesn't look right, if ya catch my drift)
1can black beans drained
1 chipotle pepper
2tbsp lime juice
1/4c. cilantro
1tsp. cumin
Throw it all in a food processor and you're good to go!!!
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| BBQ pulled chicken, broccoli slaw and sweet potato fries |
BBQ pulled chicken
1-2lbs chicken breasts
1 tsp garlic powder
1/2c ketchup
1tsp liquid smoke
1 can tomato sauce
2tbsp brown sugar
1tbsp apple cidar vinegar
Throw all that stuff in a crockpot and let it cook!! I added some extra liquid smoke and brown sugar to give the sauce a sweeter/smokier taste. All the ketchup and the tomato sauce made it too acidic for my liking. Although I do love a good NC vinegar base BBQ. I also found a packet of McCormicks pulled chicken BBQ seasoning, and I may consider using that next time. Anyways, I liked this recipe but I found that it was pretty watery. So I'm not sure how I would fix that yet. And the recipe I found called for this to be on a roll of some sort, but since we're on a health kick we ignored that.
Broccoli Slaw
I bought the prepped broccoli slaw in a bag, added raisins and Greek yogurt to my liking and that was it!
Sweet potato fries
I chopped up the potatoes, drizzled some EVVO and garlic salt and baked them in the oven until they were done. My came out a little "soggy" so I'm thinking I need to throw them in longer than the 30 minutes. Trial and error baby.
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| Chicken Enchiladas |
1lb. chicken breast
1 ripe avocado
1 block queso cheese (only use the amount you want of the block)
1pkg taco seasoning
1/4c. Greek yogurt
1/4c. whipping cream
1tbsp. melted butter
8 flour tortillas
1 can corn
1 can black beans
16oz favorite salsa
shredded cheddar cheese
EVVO
cilantro
Preheat oven to 350. Bake chicken for 45mins or until done in EVVO (I covered it with aluminum foil to keep it moist). Once done shredded chicken and add to a skillet. Mix in beans, corn, salsa and taco seasoning. Keep on medium heat to keep warm. Warm tortillas in microwave and add chicken mixture. Roll tortillas and place into a baking dish, tightly packed. Top with shredded cheddar cheese. Preheat oven to 400, and bake 15 minutes or until cheese is melted. While baking mix together yogurt, whipping cream and melted butter. Pull enchiladas out of the oven top with yogurt/cream mixture, chopped avocado, fresh chopped cilantro and crumbled queso cheese.
This dinner was super delicious and filling!! I served it with yellow rice. I was able to make 8 enchiladas which is enough to last me the week. I've seen this recipe make in the crockpot, so if you find that you don't have the time in the evening to put it together, you can throw the chicken, salsa, beans, seasoning and corn into the crockpot on low all day. I would add some water in to keep the chicken from burning. Unfortunately, when I made this meal my cilantro had already gone bad. The yogurt/whipping cream is just a improvised version of crema. You can find other recipes online for crema but they usually consist of buttermilk.
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| Fresh Strawberry Cake |
Cake:
1 box vanilla, white or yellow cake mix
1 (3 oz.) box strawberry gelatin mix (Jell-O)
4 eggs
1 cup vegetable oil
1/4 cup water
1 pint fresh strawberries (or 1 cup crushed fresh strawberries)
Read more at http://www.thecountrycook.net/2013/02/fresh-strawberry-cake.html#giP4M4xcgZWgfBrM.99
1 box vanilla, white or yellow cake mix
1 (3 oz.) box strawberry gelatin mix (Jell-O)
4 eggs
1 cup vegetable oil
1/4 cup water
1 pint fresh strawberries (or 1 cup crushed fresh strawberries)
Read more at http://www.thecountrycook.net/2013/02/fresh-strawberry-cake.html#giP4M4xcgZWgfBrM.99
1 (3oz) Strawberry Gelatin mix
4 eggs
1c. oil
1/4c. water
1c. crushed fresh strawberries
Icing:
1/2 block (4oz) cream cheese
1/3c. butter
2c. powered sugar
1tsp. Vanilla
1tbsp. milk
Preheat the oven to 350 degrees. Mix the dry cake ingredients together first. Add the eggs, oil and water until mixed. Then fold in the strawberries. Spread batter into a lightly greased pan, or a non-stick baking dish. Bake about 20-30 minutes until the cake can be stabbed with a toothpick and it comes out clean. While the cake is baking mix the cream cheese and butter together until it is smooth. Add in the rest of the ingredients and mix until creamy. Let the cake cool, and begin frosting!!
I got this recipe from The Country Cook's blog! Instead of making just one large cake I decided to do a layer cake. I baked the cakes in two separate round non-stick baking dishes. I let the cakes cool and I gently removed them from the dishes. I then place one cake down on my dish and put a small layer of cream cheese on top. The second layer of cake was placed on top of that, and the rest of the frosting spread around the cake. Since I had so many strawberries left over, I decided to slice them and add them to the top of the cake!! I LOVED this recipe, and it seemed to be a huge hit at Easter dinner as well!
1 box vanilla, white or yellow cake mix
1 (3 oz.) box strawberry gelatin mix (Jell-O)
4 eggs
1 cup vegetable oil
1/4 cup water
1 pint fresh strawberries (or 1 cup crushed fresh strawberries
Read more at http://www.thecountrycook.net/2013/02/fresh-strawberry-cake.html#giP4M4xcgZWgfBrM.99
1 box vanilla, white or yellow cake mix
1 (3 oz.) box strawberry gelatin mix (Jell-O)
4 eggs
1 cup vegetable oil
1/4 cup water
1 pint fresh strawberries (or 1 cup crushed fresh strawberries)
Read more at http://www.thecountrycook.net/2013/02/fresh-strawberry-cake.html#giP4M4xcgZWgfBrM.99
1 box vanilla, white or yellow cake mix
1 (3 oz.) box strawberry gelatin mix (Jell-O)
4 eggs
1 cup vegetable oil
1/4 cup water
1 pint fresh strawberries (or 1 cup crushed fresh strawberries)
Read more at http://www.thecountrycook.net/2013/02/fresh-strawberry-cake.html#giP4M4xcgZWgfBrM.99
1 box vanilla, white or yellow cake mix
1 (3 oz.) box strawberry gelatin mix (Jell-O)
4 eggs
1 cup vegetable oil
1/4 cup water
1 pint fresh strawberries (or 1 cup crushed fresh strawberries)
Read more at http://www.thecountrycook.net/2013/02/fresh-strawberry-cake.html#giP4M4xcgZWgfBrM.99
1 box vanilla, white or yellow cake mix
1 (3 oz.) box strawberry gelatin mix (Jell-O)
4 eggs
1 cup vegetable oil
1/4 cup water
1 pint fresh strawberries (or 1 cup crushed fresh strawberries)
Read more at http://www.thecountrycook.net/2013/02/fresh-strawberry-cake.html#giP4M4xcgZWgfBrM.99
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1pkg fresh baby spinach
4 medium sized Rome tomatoes
8oz. fresh mozzarella
Bread crumbs
Italian seasoning
Pesto
2 egg whites
Preheat the oven to 350. Combine Italian seasoning and bread crumbs. Wash chicken, and dry. With a spoon add a layer of pesto to the chicken, top with sliced mozzarella, spinach leaves and sliced tomato. Roll chicken tightly and using a pastry brush, brush the egg white onto the outside of the chicken. Take the chicken and roll into seasoning and bread crumb mixture. place into a baking dish and bake for about 30 minutes.
This recipe was super easy and totally delicious!!!!
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| Beef and Broccolie Over Jasmine Rice |
3 tablespoons cornstarch, divided
1/2 cup water, plus
2 tablespoons water, divided
1/2 teaspoon garlic powder
1 lb boneless round steak cut into thin 3-inch strips (grass fed pasture raise happy please)
2 tablespoons vegetable oil, divided
4 bunches of broccoli cut into florets steamed in the microwave for 3 minutes
1/3 cup soy sauce
1 tablespoon brown sugar
1 teaspoon ground ginger
hot cooked brown rice
In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth. Add beef and toss. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm. Stir-fry broccoli in remaining oil for 4-5 minutes. Return beef to pan. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan. Cook and stir for 2 minutes. Serve over rice.
I used jasmine rice instead of brown rice, but other than that I used pretty much followed the recipe and it's great!!
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| Spicy Chicken and Spinach Stuffed Sweet Potatoes with Feta and Cilantro |
3/4 pound (about 2 small) boneless skinless chicken breast
1 tbsp. olive oil
2 tablespoon fresh lime juice
2 cloves garlic, minced or grated
3 whole chipotle pepper, minced
1 teaspoon dried oregano
1 teaspoon cumin
2 teaspoons chili powder
salt and pepper
2 (half a 10oz bag) cups spinach
chopped cilantro, for garnish
Greek yogurt, for serving
Light Feta cheese
Preheat your oven to 350 degrees. Wash your sweet potatoes and prick all over with a fork. Place in the oven and bake for 50-60 minutes or until fork tender. Place your chicken in a baking dish and rub with a tablespoon of olive oil, salt and pepper. Place in the oven with the potatoes and bake for 25 minutes. Allow to cool and shred the chicken with a fork or your hands. When the sweet potatoes are done cut in half and allow to cool for 5-10 minutes.
In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper. Set aside.
Heat a small skillet over medium heat and wilt the spinach (this can also be done in the microwave). Toss the spinach and shredded chicken together, set aside and keep warm.
Turn the oven up to 400 degrees. Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own (I reserved the remaining flesh, for another use) and place in a baking dish. Brush the skins with a little of the chipotle mix and bake for 5-10 minutes until nice and crisp. While the skins bake mix the spinach, chicken and chipotle sauce together. Remove skins from the oven and stuff with the chicken mixture, top with a sprinkle of feta cheese and bake for 5-10 minutes or until the cheese has melted and the skins are hot and crisp. Serve with fresh chopped cilantro and Greek yogurt if desired.
I did find this recipe on Pinterest, thank you brilliant individual for an amazing dish!! I actually didn't have the chipotle pepper or the lime so I traded in cayenne and lemon. I also did not use the greek yogurt for serving. But I found that it was just as tasty as I hoped.
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| Pumpkin Cottage Cheese Macaroni and Cheese |
1/2c. Pumpkin (NOT SPICED)
2c. Cottage Cheese
3/4c. Shredded Cheddar Cheese
Salt
Pepper
Preheat oven to 350. Bring water to a boil for the pasta, and cook the pasta until done. In a food processor combine pumpkin and cottage cheese. Drain pasta, and mix with pumpkin/cottage cheese blend. Mix in cheddar cheese. Add salt and pepper to taste. Bake for 20-30 minutes.
I added some cheddar cheese on top for a little extra something something. Keep in mind this will not taste like normal macaroni and cheese. Enjoy!
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| Pumpkin Oat Dark Chocolate Chip Bars |
1/3c. Maple syrup
1/3c. Coconut oil melted and cooled
1/3c. Brown sugar
1 egg
1 1/2 cups pumpkin
1 tbsp. vanilla extract
1 1/2 cups oats
1 1/2 cups whole wheat flour
2 tsp. cinnamon
2 tsp. pumpkin spice
1 1/2 tsp baking soda
1/4c. Almond milk
1c. Dark chocolate chips
Preheat oven to 350, mix first three ingredients. Add pumpkin, vanilla and egg. In a separate bowl, mix the dry ingredients. Add to wet ingredients. Add milk and chocolate chips. Bake for about 25-35 minutes depending on the baking dish you use.
1/3c. Coconut oil melted and cooled
1/3c. Brown sugar
1 egg
1 1/2 cups pumpkin
1 tbsp. vanilla extract
1 1/2 cups oats
1 1/2 cups whole wheat flour
2 tsp. cinnamon
2 tsp. pumpkin spice
1 1/2 tsp baking soda
1/4c. Almond milk
1c. Dark chocolate chips
Preheat oven to 350, mix first three ingredients. Add pumpkin, vanilla and egg. In a separate bowl, mix the dry ingredients. Add to wet ingredients. Add milk and chocolate chips. Bake for about 25-35 minutes depending on the baking dish you use.
The only thing I don't like about this recipe is really just the maple syrup. However, these bars are totally delicious! And I used dark chocolate because it is full of antioxidants, so a little more health beneficial than milk chocolate. The original recipe called for pumpkin spice, but I bought Libby's easy-ready pie mix instead. I also used almond milk as a subsitution for regular milk, and I totally nixed the sea salt it calls for. It also said 1 1/4c. oats. . . but what's another 1/4c.! Hope you'll enjoy these as much as I have!
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| Chicken Salad in a Multi-Grain Pita Pocket |
3 chicken breasts boiled
3 avocados
1 lime
Half of a red onion chopped
Hand full of red grapes cut in half
Hand full of shelled/chopped walnuts
Salt/pepper to taste
Lettuce
Multi-grain pita pockets
Boil 3 chicken breasts until cooked, and let come to a cool. In a food processor, 3 avocados, and 1/2 of fresh squeezed lime juice. Process together until completely smooth. The rest of the ingredients are addded to your own specific taste. 1/2 of a red onion chopped, red grapes halved and shelled walnuts. Salt/pepper. Mix until all ingredients together. Place inside a multi-grain pita pocket and add lettuce!!
I made this recipe for my work lunches, and it kept me full for the rest of the afternoon! What's great about it, is that there's no mayonnaise! I used to be a mayo fanatic, but its not necessarily the healthiest of things. The avocado was a great alternative!
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