Tasty Tuesday 12/2

(SKINNY!) OATMEAL COOKIE SMOOTHIE

YIELD: ABOUT 2 CUPS

PREP: 5 MINS

TOTAL: 5 MINS 

INGREDIENTS: 

1/4 cup old-fashioned oats 

1 frozen (peeled) banana 

1 cup unsweetened almond milk 

1-2 Tbsp. honey (to taste) 

1/2 tsp. ground cinnamon 

1/2 tsp. vanilla extract 

1/4 tsp. ground ginger 

pinch of nutmeg 

pinch of salt 

(optional: 1/4 cup raisins)

DIRECTIONS:
Add oats to blender, and pulse until finely ground. 

Add remaining ingredients and pulse until blended and smooth. 

Serve immediately.

http://www.gimmesomeoven.com/skinny-oatmeal-cookie-smoothie/#_a5y_p=2162043

              Spicy Blackened Chickpea Scramble Sandwich                                              

Serves 2

Ingredients: 

Blackening spice mix for 1 can of chickpeas: or use blackening or make your own:

1/2 tsp coriander powder

1/4 tsp cumin powder 

1/4 tsp onion powder 

1/2 tsp garlic powder 

1/4 tsp cayenne or to taste 

a very generous dash of black pepper

1/2 tsp thyme 

1/2 tsp paprika

Scramble: 

1 15 oz can chickpeas cooked Chickpeas 

1/2 red bell pepper 

1/4 cup red onions chopped or thinly sliced 

1/3-1/2 tsp salt (depends on if the chickpeas are already salted or not) 

blackening spice from above

hummus for serving

Directions:

Drain the chickpeas. 

Toss the chickpeas in the blackening spice and let sit while you cook the peppers and onions.

In a pan, add a tsp of high smoke point oil and heat on highest heat possible. 

Add red bell pepper and onions and cook until brown on the edges. 

Add the chickpeas and all the spice and salt. 

Use a Tbsp or so water to get the spice from the bowl and add to pan. 

Cook on high heat for 4-5 minutes. 

Stir and mash frequently to avoid burning and stir until you can smell the spices smoking. 

Remove from heat. 

Add a Tbsp of water

Tbsp or more of hummus to the scramble to add some moisture. 

Serve up in a sandwich. 

Layer hummus then greens and scramble.

Variations: Use other beans like white beans or black beans in the scramble. Use tofu or tempeh. Add roasted veggies to the sandwich or avocado.



Crock Pot Honey Ginger Chicken 

Servings: 4

Serving Size: Roughly 1 cup

Calories: 315 

Fat: 3.8 g 

Carb: 39.2 g 

Fiber: 0.6 g 

Protein: 33.2 g 

Sugar: 36.2 g 

Sodium: 493.9 mg

Ingredients: 

4 Chicken Breasts (About 4.5 Oz. Each), Cut into bite size pieces! 

1/2 C. Honey 

3 Tbsp. Reduced Sodium Soy Sauce 

1 Inch Fresh Ginger Root Grated 

2 Tbsp. Lime Juice 

2 Tsp. Sesame Oil 

1 Tsp. Rice Wine Vinegar 

4 Garlic Cloves Smashed 

1 Medium Yellow Onion Diced 

Salt & Pepper to Taste 

1 Tbsp. Cornstarch 

1 Tbsp. Water 

Optional Toppings: Sesame Seeds, Green Onions, Sriracha.

http://www.theskinnyfork.com/blog/crock-pot-honey-ginger-chicken

Tasty Tuesday 11/25

In honor of Thanksgiving I decided to post Thanksgiving themed goodies for you all today. It was NOT easy finding "healthy" Thanksgiving meals.

Fruit Turkey

How adorable is this? I thought it was so cute and while it's not a traditional meal (I am not sure if there is a such thing as a traditional breakfast with a Thanksgiving theme) it is healthy and gets us in the spirit. 

There isn't really a set recipe for this breakfast dish, its exactly what it looks like. The body of the 'turkey' is a half of a pear. The feathers are green grapes topped with blueberries and the nose and legs are matchstick carrots. 

Easy, affordable, healthy and cute. Could you ask for anything more?

Crispy Turkey Tostadas 

This is for a few days after Thanksgiving when you are just tired of the same old thing.

Makes: 4 servings, 2 tostadas each

Active Time: 35 minutes

Total Time: 35 minutes

Ingredients:

        1 14-ounce can petite diced tomatoes, preferably with jalapeños
        1 medium onion, thinly sliced
       3 cups shredded cooked turkey, or chicken 
       8 corn tortillas
       Canola or olive oil cooking spray
        1 avocado, pitted
       1/4 cup prepared salsa
  2 tablespoons reduced-fat sour cream
     2 tablespoons chopped fresh cilantro
        1 cup shredded romaine lettuce
       1/2 cup shredded Monterey Jack cheese

Directions:

 Position racks in the upper and lower thirds of the oven; preheat to 375°F.

    Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes.

 Add turkey and cook until heated through, 1 to 2 minutes.

      Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes.

       Mash avocado in a bowl. Stir in salsa, sour cream and cilantro until combined.

     To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey mixture, lettuce and cheese.

Open Faced Turkey Sandwich

This one seems pretty easy, average or boring but it was my grandma's FAVORITE thing to make with leftover turkey. In memory of her.......my grandma's favorite (and incredibly easy) sandwich

Ingredients:

1 1/2 lb leftover turkey meat, sliced

1/2 cup or so of leftover turkey gravy

Stock or water (to thin the gravy if needed)

4 large slices of rustic bread

Directions:

1 Heat gravy in a skillet until bubbly. If the gravy is too thick, thin with a little stock or water.

2 Add pieces of sliced cooked turkey meat to the gravy. Coat with the gravy on all sides and heat until the meat is heated through.

3 Arrange a slice of bread (rustic French or Italian loaf would work great) on a plate. Top with sliced turkey and gravy.

I hope you and your family have a very Happy Thanksgiving, cook a lot of great food and get to spend time with your families. While I think it is horrible, if you are going to black friday, please be careful not to get injured and do your best not to injure those around you. Material possessions aren't worth a trip to the ER or someone's life.

Tasty Tuesday 11/18

Pumpkin Scones

To stay with the fall season, today's tasty tuesday breakfast is pumpkin scones. I have never tried these but a ton of my friends love just about pumpkin everything. Hope you like pumpkin too and will enjoy. A plus? This recipe comes with a video how to.

Makes 8 Scones

Prep time: 15 mins

Cook time: 18 mins

Ingredients:

2-1/2 cups of Flour

1/4 cup of Granulated Sugar

1/4 cup of Brown Sugar

1 1/2 tsp Baking Powder

1/4 tsp Baking Soda

1/2 tsp Salt

8 Tbsp Cold Unsalted Butter

1/2 cup Heavy Cream

1/2 tsp of Vanilla Extract

1/3 cup of Pumpkin Puree

2 tsp of Pumpkin Pie Spice

1 Egg

Egg wash (one egg beaten with 1 tbsp of water)

Raw Sugar

Directions

1) Preheat your oven to 400 degrees and line a baking sheet with parchment paper.

2) In the bowl of a standing mixer fitted with a paddle attachment, add the flour, sugar, baking powder, baking soda, pumpkin pie spice and salt, mix just to combine.

3) Add the cold butter and mix it just until the butter has broken up a bit and distributed evenly throughout the dry ingredients. 

6) In a small bowl, whisk together the egg, pumpkin puree, cream and vanilla. Add it to the dry mixture and mix until the dough comes together.

7) Dump it onto a floured board and shape into a circle or a rectangle that’s about 3/4 inch thick. Cut the scones into desired shape and place them on the parchment lined baking sheet and brush the tops with the egg wash and sprinkle them with the raw sugar.

8) Bake for 17 to 18 minutes or until golden brown, let them cool completely.

Tomato and Avocado salad with Creamy Garlic Cilantro Dressing

INGREDIENTS

DRESSING:

1/3 cup plain Greek yogurt

2 tablespoons olive oil

2 scallions, washed and trimmed

2 cloves garlic (use 1 if you want a milder garlic flavor)

1/2 cup fresh cilantro

Zest and juice of 1 lime

1/4 teaspoon ground cumin

Salt and freshly ground black pepper

SALAD:

1 cup heirloom baby tomatoes, halved

1/4 cup thinly sliced red onion (about 1/4 of a small onion)

1/4 cup roughly chopped fresh cilantro

Salt and freshly ground black pepper

2 avocados

1 lime, halved

DIRECTIONS

For the dressing: In the bowl of a food processor, combine the yogurt, oil, scallions, garlic, cilantro, lime zest and juice and cumin and season with salt and pepper. Blend until smooth.

For the salad: In a bowl, toss together the tomatoes, onion and cilantro and season with salt and pepper; set aside.

Cut the avocados in half, remove the pits, and use a spoon to scoop out the flesh from each half. Slice off a small amount from the bottom of each half so that they sit flat on your platter. Squeeze a little lime juice on the cut side of each avocado and season lightly with some salt. Scoop about 1/4 cup of the tomato mixture inside each half (it's good if a little extra falls around the avocado) and drizzle with some of the dressing. Serve right away!

Teriyaki Salmon

Serves 4

Prep time: 10 mins

Cook time: 10 mins

Ingredients:

1/3 cup of Soy Sauce

1/3 cup of Water

1 Clove of Garlic, minced

1 Tsp of Grated Ginger

2 Tbsp of Brown Sugar

2 Tbsp of Mirin

1/4 tsp of Sesame Oil

1 Tbsp of Cornstarch

1 Tbsp of Water

4 Salmon Fillets, about 6oz each

Directions

1) In a saucepan, add the soy sauce, 1/4 cup of water, mirin, brown sugar, sesame oil, ginger and garlic, and simmer until the brown sugar dissolves.

2) In a small bowl, mix together the 1 Tbsp of water and cornstarch and add it to the simmering sauce. Allow it to thicken, turn the heat off and let it come to room temperature.

3) Place the salmon fillets in a shallow dish or a large resealable bag and pour the sauce right over, make sure to flip the salmon around a couple times to coat the salmon.

4) Cover and allow the salmon to marinate for a couple hours in the fridge.

5) When ready to cook, preheat a non stick skillet over medium high heat, get the salmon out of the marinade but make sure to shake off excess marinade (reserve the marinade) and place the salmon in the hot skillet. 

6) Allow the salmon to cook for about 1 minute on medium high, then turn the heat down to medium low, cover the skillet with a lid and allow the salmon to cook for a few minutes on each side or until the salmon is almost fully cooked.

7) At the last couple minutes of the salmon cooking, pour the reserved marinade in the skillet and let it cook for the last couple minutes.

8) Serve along side some steamed rice and veggies and pour the sauce over salmon.

This video is by the same woman that made the pumpkin scones. Do not forget it is okay to use brown rice vs white rice and it's alright to use light soy sauce so its less sodium. Hope you like today's recipes.

Tasty Tuesday 11/11

Bird's Nest Breakfast Cups

This is a quick and on the go breakfast. The best part of this is you can switch it up every time you make it. Experiment with the ingredients and see what you like best. The following makes four servings:

Ingredients

3/8 (30 ounce) package frozen shredded hash brown potatoes, thawed

 3/4 teaspoon salt

 1/4 teaspoon ground black pepper

 2-1/2 teaspoons olive oil

 3 tablespoons and 1-3/4 teaspoons shredded Cheddar cheese

4 eggs

 2 teaspoons water

 2-3/4 slices cooked bacon, crumbled - divided

 1 tablespoon and 1 teaspoon shredded Cheddar cheese, divided

Directions

Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups.

Mix hash brown potatoes, salt, black pepper, olive oil, and shredded Cheddar cheese in a bowl.

Divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.

Bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests.

Reduce oven temperature to 350 degrees F (175 degrees C).

Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.

Bake in the oven until eggs are set, 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup.

South of the Border Pizza

Ingredients
1 (12-inch) precooked whole-grain pizza crust

1 cup Enchilada Sauce (See recipe  below, or use store-bought)

1 cup cooked or canned black beans, rinsed and drained

1 red bell pepper, seeded and finely diced

1 large avocado, pitted, peeled, and diced

1⁄2 cup chopped fresh cilantro

Directions

1. Preheat the oven to 350°F.

2. Place the pizza crust on a pizza stone or large baking sheet. Spread the enchilada sauce over the crust. Sprinkle the black beans and bell pepper over the sauce.

3. Bake until the crust is lightly browned around the edges, about 15 minutes. Remove the pizza from the oven. Scatter the avocado over the pizza and sprinkle with the cilantro. Slice and serve.

Enchilada Sauce (makes 9 cups):

1 large yellow onion, roughly chopped

3 pounds tomatoes, cored and roughly chopped

1 (6-ounce) can tomato paste

3 cloves garlic

1 tablespoon ground cumin

2 tablespoons sweet paprika

¼ teaspoon smoked hot paprika

1 tablespoon onion powder

1½ teaspoons garlic powder

1½ teaspoons dried oregano

Sea salt

½ teaspoon arrowroot powder

Directions

1. In a blender or food processor, combine the onion, tomatoes, tomato paste, and garlic. Blend until smooth. (Do this in batches if necessary.) Transfer to a saucepan and stir in the cumin, paprika, onion powder, garlic powder, oregano, a generous pinch of salt, and 3 cups water. Bring to a boil over medium heat and cook for 10 to 15 minutes.

2. Meanwhile, in a small bowl, mix the arrowroot powder with 1 tablespoon water, stirring well to avoid any lumps. Add this to the sauce, stirring well. Simmer, covered, for 15 to 20 minutes, until the sauce reduces a bit and is fragrant. Taste and adjust the seasoning.

3. Store in an airtight container in the refrigerator for up to 7 days.

Rigatoni Peperonata

I've made this recipe before and it is so good!

Serves 4

Prep time: 10 mins

Cook time: 50 mins

Ingredients:

12 oz of Rigatoni

3 Red Bell Peppers, cut in half, seeded and cut into strips

2 Yellow Bell Peppers, cut in half, seeded and cut into strips

4 Cloves of Garlic, minced

¼ cup of Olive Oil

1 Large Onion, cu into half moon slices

½ cup of White Wine

¼ cup of Kalamta Olives, pitted and cut in half

¼ cup of Fresh Basil, roughly torn

1 Tbsp of Unsalted Butter

¼ cup of Parmiggiano Reggiano, freshly grated

Salt and Pepper, to taste

Directions

1) Fill a large pot with water, sprinkle in some salt and bring to a boil.

2) In a large skillet, add the oil and garlic and preheat it over medium heat. Cook it long enough for the garlic to become fragrant and lightly golden.

3) Add the peppers and onions and season with salt and pepper to taste. 

4) Cook them for about 30 to 35 minutes or until they have cooked down and have caramelized around the edges and become soft (you might need to cover the skillet with a lid if you don’t think they are cooking down quickly enough)

5) When the onions and peppers have about 10 minutes left, add the pasta to the boiling water. Cook according to package instructions, making sure to reserve about 1 cup of the starchy cooking water, drain well set aside. 

6) Add the white wine to the peppers and allow it to reduce for just a minute. 

7) Add the cooked and drained pasta along with the olives, basil, butter, parmesan and half of the cooking liquid.

8) Allow everything to cook together over medium high heat for just a minute constantly stirring. 

9) Serve right away! 

Tasty Tuesday 11/4

Hello everyone.........today I have a variety of yummy foods for you. Spinach frittatas, orange chicken and fish tacos - trust me, when made right fish tacos are the best. The first time I had them was out with my cousin and I just knew I had to find a recipe to do them at home. Hope you enjoy. And remember recipes are only there to guide you, feel free to make any changes you see necessary. For example I do not like goat cheese or feta cheese so I don't use either one. I also don't use coconut milk to make my rice - I just make the rice. These are just here to give you an idea but you don't have to follow step by step.

Prep Time: 10 minutes

Cook Time: 25 minutes 

Total Time: 35 minutes 

Yield: 12 mini frittatas

Ingredients:

1 tablespoon extra virgin olive oil 

1 small onion, finely diced 

1 clove garlic, minced 

2 cups packed fresh spinach, chopped

10 large eggs (organic and cage-free, if possible) 

1/2 teaspoon salt 

1/4 teaspoon pepper 

2 tablespoons chopped fresh herbs (such as parsley, thyme, rosemary or chives) 

1/2 cup crumbled feta or goat cheese (optional) 

Instructions 

Preheat oven to 350 degrees F. 

Coat a 12-cup muffin tin with cooking spray. 

Heat olive oil in a medium skillet over medium-high heat. 

Sauté onion until softened, about 3 to 5 minutes. 

Add garlic and sauté 1 minute longer. 

Add spinach and stir with onion mixture for about 2 minutes - until spinach begins to wilt.

Remove from heat and cool slightly. 

Meanwhile; in a large bowl, whisk eggs with salt and pepper until blended. If using feta, divide crumbles among the 12 muffin cups. Once onion mixture has cooled, whisk onion mixture and herbs into eggs. Divide among the 12 muffin cups and bake until set in center, 25 to 30 minutes. 

Nutrition Facts calculated with fresh spinach, feta and using 10 eggs

Servings- 12 frittatas 

Amount Per Serving (1 frittata) 

Calories 93.0 

Total Fat 6.6 g 

Saturated Fat 2.4 g 

Polyunsaturated Fat 1.0 g 

Monounsaturated Fat 2.6 g 

Cholesterol 160.6 mg 

Sodium 133.4 mg 

Potassium 89.3 mg 

Total Carbohydrate 0.8 g 

Dietary Fiber 0.4 g 

Sugars 0.8 g 

Protein 6.4 g 

http://www.hungryhealthygirl.com/2014/07/13/mini-spinach-frittatas/

Prep time 15 mins 

Cook time 20 mins 

Total time 35 mins 

The measurements used below are approximations. Feel free to adjust each ingredient based on your taste preference. 

Serves: 2

Ingredients

1 lb chicken breast, cubed into bite sized pieces

2 tbsp fresh ginger, grated 

2 tbsp fresh garlic, minced 

2 tbsp coconut aminos 

2 tbsp honey 

1 tbsp chili sauce 

juice from 1 orange (about ½ cup) 

green onions, chopped 

fish sauce to taste

Instructions 

Stir fry chicken pieces in coconut oil over high heat until it starts to brown. 

Add ginger and garlic, sautee until fragrant, about 1 minute. 

Lower heat and add coconut aminos, honey, chili sauce, orange juice and fish sauce. 

Stir to incorporate everything together and simmer for 8-10 minutes until sauce thickens and chicken is cooked. 

Top with green onions and serve with cauliflower rice.

http://paleofoodiekitchen.com/2013/04/honey-orange-chicken/

Ingredients For the Fish 

6 tilapia filets 

1 tablespoon extra virgin olive oil

squeeze of lime 

Jerk Seasoning 

pinch of salt 

For the Asian Slaw 

1 bag of Dole Asian Blend 

1/2 cup Greek yogurt 

1/3 cup Ginger Sesame Dressing (or your favorite Thai style vinaigrette) 

1 tablespoon sesame seeds 

For the Avocado Lime Sauce 

1 avocado, mashed/pureed 

1/3 cup Greek yogurt 

2 tablespoons finely minced cilantro, 

fresh squeeze of lime juice 

pinch of salt 

1T almond milk 

For the Rice 1 cup basmati rice 

1 cup coconut milk (liquid from a full fat can) 

1 cup water 

2 teaspoons organic cane sugar 

Instructions For the Fish

Place a sheet of tin foil on a large baking sheet and coat with about a tablespoon of EVOO. Then, preheat your oven to 350F. Next, squeeze some lime juice (I used half a lime) on the tilapia filets and lightly sprinkle on your Jerk seasoning to both sides. If your jerk seasoning is salt free, feel free to add a pinch. Place tilapia filets onto baking sheet and bake for about 20 minutes at 350F or until they begin to brown. Let cool for a few minutes, then slice into bit size pieces.

For the Asian Slaw

In a large bowl, mix together ingredients from above 

For the Avocado Lime Sauce 

In a medium size bowl, mash an avocado using a fork. Then add the ingredients from above and mix with a fork until smooth. 

For the Rice 

In a medium size pot, bring 1 cup of basmati rice, 1 cup of coconut milk, 1 cup of water, and 2 teaspoons of organic cane sugar to a rolling boil. Then, turn burner to low and let simmer for about 10-15 minutes or until liquid is absorbed.

http://fitfoodiefinds.com/2014/03/jerk-fish-tacos-asian-slaw-avocado-lime-sauce

Tasty Tuesday 10/28

Happy (Almost) Halloween. My favorite holidays are Halloween and Christmas. In honor of my favorite holidays today's recipes are Halloween and Pumpkin themed. First up.....

Spiderweb Pumpkin Pancakes

INGREDIENTS

2 cups baking mix, such as Bisquick

2 large eggs

1-1/4 cups milk

1/2 cup pumpkin puree

2 Tbsp. sugar

1/2 tsp. cinnamon

1/4 tsp. nutmeg

PREPARATION

Preheat an electric skillet (compare prices) to 375 degrees F, or heat a large frying pan over medium-high heat.

Whisk together all ingredients until well-combined, but do not over mix.

Let rest for 10 minutes.

Turn griddle down to 350 degrees.

Ladle quarter-cupfuls of the batter onto the griddle. Cook until the edges of the pancakes start to set and bubbles start to form on the surface of the pancakes.

Flip. Cook another 1-3 minutes until pancakes are golden brown on the other side.

Mummy Hotdog

Ingredients

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet

2 1/2 slices American cheese, quartered (2.5 oz)

10 large hot dogs

Cooking spray

Mustard or ketchup, if desired

Directions

Heat oven to 375°F.

If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.

With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).

Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.

Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face."

Jack O' Lantern Stuffed Peppers

Ingredients
3-6 bell peppers, color of your choice

1 lb lean ground beef (or turkey meat to be healthier)

half onion, diced

2 garlic cloves, minced

4 cups cooked rice 

1 (15 oz) can tomato sauce

2 tbsp chopped fresh italian parsley

salt and pepper

Directions

Preheat oven to 375 degrees.

Cook your rice with your preferred method.  I use 1 and 1/2 cups of white rice and 3 cups of water to achieve the 4 cups cooked rice.

Meanwhile add 1 tablespoon of your choice of cooking oil to a large pan (I use extra light olive oil).  Add ground beef (or turkey), break up and begin to brown.  Add onion, and cook until meat is browned and onions are soft.  (If using a meat with high fat content, drain off grease before the next step).

Add the minced garlic, cook a minute longer.  Be careful not to over cook as garlic burns really easily.  Turn off the heat and mix in tomato sauce, cooked rice, parsley, salt and pepper.  Taste mixture, and re-season if necessary, set aside.

Prepare the bell peppers.  Cut off the tops and remove the seeds and clear out the insides of the peppers.  You will have enough stuffing to stuff 6 peppers, but I always stuff 3-4 and bake the rest of the filling separately for those who don’t like eating the pepper (my daughter).

If you are making jack o lanterns, carve out your faces at this point. :) Have fun with this, I sure found it amusing.

Stuff the peppers with the beef and rice mixture, return the tops if making jack o lanterns.  Place the peppers in a shallow baking dish and add 1/4 cup of water to the bottom of the dish.  Cover with foil and bake for 25 minutes.  Remove the foil and continue to bake for 10 more minutes.

Tasty Tuesday

Breakfast

For today's Tasty Tuesday I am going to post two breakfast
recipes. One that is a bit filling & savory and the other is light & sweet.

Sunrise Sandwich w/ Turkey, Cheese & Guacamole 

1 tsp canola or olive oil

1 egg

salt and black pepper to taste

2 oz smoked turkey breast

1 slice American, Cheddar, or pepper Jack cheese

1 thick slice tomato

1 whole-wheat English muffin, split and toasted

1 tbsp Guacamole or Wholly Guacamole

1.Heat the oil in a small nonstick skillet or saute pan over medium heat until hot. Add the egg and gently fry until the white is set but the yolk is still runny, about 5 minutes. Season with salt and pepper.

2.Place the turkey on a plate, top with the cheese, and microwave for 30 to 45 seconds, until the turkey is hot and the cheese is melted.

3.Place the tomato on the bottom half of the English muffin and season with salt and pepper. Top with the turkey and egg. Slather the guacamole on the top half of the muffin and crown the sandwich.

Recipe Notes

 This breakfast sandwich actually has roughly half of your recommended daily amount of sodium - my suggestion would be to look for reduced salt cheese, turkey etc. Or skip some altogether.

Nutritional Facts per serving

CALORIES            360.3 CAL

FAT        14.1 G

SATURATED FAT               3 G

CHOLESTEROL    234.1 MG

SODIUM              1360.5 MG

CARBOHYDRATES             34.6 G

TOTAL SUGARS  8.2 G

DIETARY FIBER   6.1 G

PROTEIN              26.3 G

Strawberry Parfait - 4 Servings

1 lb strawberries

2 cups low fat vanilla yogurt

6 tbsps muesli cereal

1.Cut 1 lb strawberries into quarters and divide half among 4 glasses.

2.Divide 1 cup low fat vanilla yogurt and 3 Tbsp muesli cereal evenly among glasses.

3.Repeat with remaining berries and additional 1 cup yogurt and 3 Tbsp muesli. Top with sliced berries.

Nutritional Facts per serving

CALORIES            169.1 CAL

FAT        2.3 G

SATURATED FAT               1.1 G

CHOLESTEROL    6.1 MG

SODIUM              92 MG

CARBOHYDRATES             31.9 G

TOTAL SUGARS 24.7 G

DIETARY FIBER   2.9 G

PROTEIN              7.4 G

Lunch

Rainbow Thai Chicken Salad

3 cups shredded cooked chicken

2 cups shredded purple cabbage 

1 cup shredded green cabbage 

1 avocado diced 

1 mango, peeled, pitted and diced

1 (large) carrot, julienned or shredded 

1 red pepper, cored and julienned (or diced) 

1 cup roughly chopped fresh cilantro leaves 

1/2 cup chopped green onions 

1/4 cup chopped cashews or peanuts

Peanut Dressing Ingredients: 

1/2 cup natural peanut butter 

2-3 tablespoons hot water 

2 tablespoons rice wine vinegar 

2 tablespoons soy sauce (if you are gluten-free, use GF soy sauce or tamari) 

2 tablespoons honey 

1/4 teaspoon sesame oil

juice of 1 lime 

pinch of red pepper flakes

DIRECTIONS: 

Toss all salad ingredients together until combined. Drizzle with dressing or toss to combine, then serve immediately.

To Make The Dressing: Whisk all ingredients together until combined. If the dressing is too thick, add hot water a teaspoon at a time until it reaches the consistency you desire.

http://www.gimmesomeoven.com/rainbow-thai-chicken-salad-recipe/ 

Dinner

Avocado & Shrimp Salad

Ingredients 

1 large avocado, cut into small chunks 

1 slice of a medium size onion (you could also substitute 2 green onion stalks) 

1 small tomato, diced

⅛ C. cilantro, chopped 

1 C of salad shrimp (You can use a small can located near tuna at the grocery store. Or, you can use the frozen cooked shrimp - thawed). 

Salt & pepper to taste

Instructions

Cut the avocado into small chunks and place into a medium size bowl. Next dice the tomato, onion and cilantro and place in the bowl with the avocado. Add salt and pepper to taste and gently combine all ingredients mixing well.

Notes *If you have a lime, squeezing just a splash of fresh lime juice on this would be delicious!

http://www.momendeavors.com/2014/03/quick-healthy-recipe-avocado-shrimp-salad.html​

Tasty Tuesday

Recipe –2 small servings:

4 eggs
2 bananas
1 cup oats
2-3 tablespoons greek yogurt
1/4 teaspoon baking powder
1/2 teaspoon organic vanilla powder
Coconut oil to cook the pancakes in

Directions:

Add all the ingredients to a blender or food processor and pulse until smooth Heat a non-stick pan – I prefer to make them on high heat – and add a little coconut oil. When the oil has melted pour a circle of the pancake batter onto the pan, I used about 3 tablespoons per pancake Cook the pancake for about a minute or two until it is golden brown on the underside – flip it – and give it about a minute on the other side. The cooking time depends on how thick you make your pancakes.

Source:  http://amillionmiless.com/2014/05/fluffy-healthy-pancakes/

Roasted Vegetable Pita Sandwich Yield: Serves 4

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients:
2 small zucchini
sliced 2 red peppers
sliced 8 ounces baby portobello mushrooms
sliced 1 small onion
sliced 1 tablespoon olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
4 whole wheat pitas
Lettuce
1/2 cup crumbled feta cheese
Tzatziki Sauce, for serving

Directions:
1. Preheat oven to 400 degrees F. Place vegetables on a large baking sheet and drizzle with olive oil and balsamic vinegar. Season with salt and pepper and toss well. Roast for 20 minutes, stirring occasionally.

2. Heat pitas and either slice them open and stuff them with lettuce, roasted veggies, feta cheese, and tzatziki or place everything on top of the pita and eat! Note-feel free to use your favorite veggies!

http://www.twopeasandtheirpod.com/roasted-vegetable-pita-sandwich/

Ingredients:

1 pound fresh tilapia or catfish fillets
3 limes
1teaspoon chili powder
2 tablespoons cooking oil
1/3cup all-purpose flour
1/2teaspoon salt
8 -6 inches flour tortillas
1 cup shredded cabbage
1/2cup shredded carrots (2 small or 1 medium)
1 jalapeno or serrano pepper, thinly sliced

Directions:

Rinse fish and pat dry.
Cut into 1-inch pieces.

For lime sauce, juice two of the limes into a bowl (cut remaining lime into wedges for serving).
Stir mayonnaise and chili powder into juice. Transfer 1/3 cup of the sauce to another bowl; toss fish in it. Set aside remaining sauce.

In a large skillet heat oil over medium heat.
In a shallow dish combine flour and salt.
Working with about a third of the fish at a time, toss fish in flour mixture and add to hot oil.

Cook for 2 to 4 minutes or until fish flakes, turning to brown evenly and adding additional oil as needed.

Drain fish on paper towels.

Wrap tortillas in paper towels; heat in microwave for 30 seconds.

Top tortillas with fish, cabbage, carrots, and jalapeno. Drizzle with Lime Sauce and serve with lime wedges.

Nutrition Facts (Fish Tacos with Lime Sauce) Per serving: 652 kcal cal., 39 g fat (5 g sat. fat, 15 g polyunsaturated fat, 5g Monounsaturated fat), 67 mg chol., 557 mg sodium, 41 g carb., 2 g fiber, 2g sugar, 31 g pro. Percent Daily Values are based on a 2,000 calorie diet

Source: http://www.bhg.com/recipe/seafood/fish-tacos-with-lime-sauce/​