Tag Archives: healthy recipes

Spring Forward with Salads

There’s something about Spring that makes me think of salads.

spring

Maybe it’s because the trees are starting to bloom or because the air smells fresher or because it’s a new beginning OR maybe it’s because Spring is quickly followed by Summer which means it’s bikini time and I am DETERMINED to wear one despite having a baby in January!

Sundays are meal prep days and for the past few weeks I’ve been prepping salads to eat for lunch for the week.  (This has worked out REALLY well since, during the day, I don’t have time to chop veggies and put together something other than a PB&J – which is what was happening before I started meal prepping).

So, I wanted to share some delicious salads that I’ve recently discovered that you can have for lunch OR dinner OR both 🙂

QUINOA AND SMOKED TOFU SALAD

(serves 6)

q salad
INGREDIENTS
  • 2 cups water
  • ¾ teaspoon salt, divided
  • 1 cup quinoa, rinsed well (see Tip)
  • ¼ cup lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 2 small cloves garlic, minced
  • ¼ teaspoon freshly ground pepper
  • 1 6- or 8-ounce package baked smoked tofu, (see Tip), diced
  • 1 small yellow bell pepper, diced
  • 1 cup grape tomatoes, halved
    1 cup diced cucumber
  • ½ cup chopped fresh parsley
  • ½ cup chopped fresh mint

PREPARATION

  1. Bring water and ½ teaspoon salt to a boil in a medium saucepan. Add quinoa and return to a boil. Reduce to a simmer, cover and cook until the water has been absorbed, 15 to 20 minutes. Spread the quinoa on a baking sheet to cool for 10 minutes.
  2. Meanwhile, whisk lemon juice, oil, garlic, the remaining ¼ teaspoon salt and pepper in a large bowl. Add the cooled quinoa, tofu, bell pepper, tomatoes, cucumber, parsley and mint; toss well to combine.

source: http://www.eatingwell.com/recipe/251928/quinoa-smoked-tofu-salad/

QUINOA SPINACH SALAD

QUI

Ingredients
  1. 2 cups fresh spinach
  2. 1 orange, sliced
  3. 1/2 cups strawberries, sliced
  4. 1/4 cup blackberries
  5. 1 apple, diced
  6. 1/2 cup prepared quinoa
  7. 1 lemon, juiced
  8. 1/2 cup olive oil
  9. 1/4 cup fresh basil, sliced into strips
  10. salt and pepper to taste
Instructions
  1. Assemble the ingredients for the salad.
  2. Sprinkle with prepared quinoa
  3. For the dressing, combine olive oil, lemon juice and fresh basil into a small mason jar.
  4. Cover and shake until well combined.
  5. Toss the salad with some dressing and serve.

source: http://www.carrieelle.com/quinoa-spinach-salad-lemon-basil-vinaigrette/

(NO MAYO) MEDITERRANEAN TUNA SALAD

tun

INGREDIENTS

  • 1 Tbs extra virgin olive oil
  • 1 Tbs fresh lemon juice
  • 1 can light tuna in water, drained
  • 1/4 cup red onion, sliced thin
  • 1/4 cup roasted red bell peppers (jarred in water), chopped
  • 2 Tbs fresh basil, chopped
  • black pepper to season

DIRECTIONS

  1. In a small bowl, whisk together the lemon juice and olive oil until emulsified. Stir in the tuna, red onions, roasted bell peppers and basil. Season to taste with black pepper. Boom.
  2. Serve as a sandwich with bread, half of a pita, or a sandwich thin. This is also AMAZING served over some greens for a yummy, filling salad.

source: http://thefoodieandthefix.com/no-mayo-mediterranean-tuna-salad/

DECONSTRUCTED FISH TACOS  SALAD

FISH

INGREDIENTS

  • 12 oz fish or shrimp
  • salt-free taco seasoning
  • fresh cilantro
  • 3 limes
  • 1 cup diced mango
  • 1 avocado, 1/2 of it diced
  • 1/4 cup diced red onion
  • 1 Tablespoon diced jalapeno
  • 1/4 cup plain Greek yogurt
  • 1/2 cup water
  • 1 clove garlic
  • Salad greens, chopped
  • Cabbage, shredded

DIRECTIONS

  1. Marinade the fish in taco seasoning, juice from 1 lime, and a small bunch of cilantro. Let sit for 20 minutes.
  2. Combine the mango through the diced red onion from the list of ingredients to make the salsa, using the 1/2 diced avocado. Add juice from one lime and a tablespoon of chopped cilantro.
  3. Grill fish until flaky and white.
  4. While the fish is cooking, make the Avocado Cilantro dressing. Simply place 1 cup of cilantro leaves and stems, the remaining half of avocado, the Greek yogurt, water, garlic and squeeze of lime. Pulse and you are DONE! Go check on your fish.
  5. Plate your salad with greens and cabbage, fish, mango salsa, and top with a Tablespoon of the delicious dressing.

source: http://confessionsofafitfoodie.com/2015/08/21-day-fix-deconstructed-taco-salad-with-avocado-cilantro-dressing/

 

I hope you enjoy these!!!

Chili Cook Off

I LOVE having chili in the Fall and Winter…whether it’s for a party, a football game or just because it’s chilly outside (hhahahaah – like my play on words) it is a staple at my house this time of year.

c

Here are four of my FAVORITE child recipes – HEALTHY and TASTY of course!

All Meat and Veggie Chili – Paleo Recipe

Source: http://www.laurafuentes.com/paleo-chili-recipe-all-meat-veggie/

 

paleo-chili

Prep time: 

Cook time: 
Total time: 
Serves: 8 servings
Ingredients
  • 1½ pounds ground beef
  • 2 cloves garlic, chopped
  • 2 tablespoons (30 ml) oil
  • 1½ cups onion, diced, about 1 large onion
  • ½ cup chopped celery, about 1 stalk
  • 1½ cups carrots,peeled and diced, about 4 medium carrots
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper (optional)
  • 4 cups zucchinis, diced, about 2-3 medium zucchinis
  • 1 15-ounce can tomato puree or tomato sauce
  • 1 15-ounce can diced tomatoes
Instructions
  1. In your seasoned skillet or 5-6 quart large cast iron pot, brown beef and garlic. Cook over medium heat until beef is thoroughly cooked and browned. Drain off excess fat, set aside.
  2. Add oil, onions, celery, carrots, and seasonings to the skillet and cook until translucent over medium-high heat, about 5-7 minutes. Once onions are golden and veggies are midway cooked, add zucchini and cook for 2 minutes, making sure you stir everything well.
  3. Add cooked beef, tomato puree/sauce, and tomatoes into the pot and stir well. Bring everything to a boil, stirring frequently, reduce heat and simmer for 20 minutes.
  4. Check on the amazing mixture every so often and stir. Serve immediately.

Tips:  I serve mine with brown rice or paleo cornbread and green beans

Whole30 Chocolate Chili Recipe

It may sound weird…but it’s good…..I promise!!

choc-chili

Source: http://www.andreatooley.com/2014/10/whole30-chocolate-chili/

Ingredients:

  • 1 tablespoons coconut oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 pound ground beef  (I used 90/10 lean beef)
  • 1/2 teaspoon dried oregano leaves
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 3/4 tablespoon unsweetened cocoa
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 can (6 ounces) tomato paste
  • 1 can (14.5 ounces) fire-roasted, chopped tomatoes
  • 1 can (14.5 ounces) beef broth

Directions: 

  1. Heat the coconut oil in a pan over medium heat.
  2. 2. Add your diced onions and garlic and cook until the onions are translucent, about 10 minutes.
  3. Transfer the cooked onions to your crockpot.  Next, add the beef to the same pan that had your onions.
  4. Cook the beef until just no longer pink.  Transfer the beef and all the juice to your crockpot.
  5.  In a separate bowl, mix together all of your spices.
  6. Pour the spices into the pan and cook for just a minute until fragrant.
  7. Then, add your tomato paste and beef broth.
  8. Stir until the tomato paste, beef broth, and spices are all combined, about 2 minutes.
  9. Pour the sauce into your crockpot.
  10. Finally, add the tomatoes to your crockpot.  Give everything a good stir, cover, and cook on high for 3 hours.

Tips:  serve with avocados and jalapeños

Healthy Vegetarian Quinoa Chili

Source: http://peasandcrayons.com/2015/10/healthy-vegetarian-quinoa-chili.html

veggie-chili

10 minPrep Time

25 minCook Time

35 minTotal Time

Ingredients

  • 2 cups yellow onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 TBSP olive oil
  • 2 cups crushed tomatoes
  • 1 cup corn [frozen or fresh]
  • 1 can spicy chili beans with sauce [15 oz]
  • 1 can black beans, drained and rinsed [15 oz]
  • 2 TBSP chili powder
  • 1 TBSP cumin
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika, plus extra to taste
  • salt and pepper to taste
  • 1 cup quinoa [red, white, or a mix of both]
  • 1.5 cups water or veggie broth
  • EXTRAS:
  • diced jalapenos or cayenne pepper for a kick
  • veggie broth or tomato sauce to adjust chili thickness
  • all the toppings your heart desires 

Instructions

  1. Chop your peppers and onion and mince your garlic.
  2. Heat a tablespoon of oil in a Dutch oven or a large pot on medium-high heat.
  3. Add onions, peppers, and garlic and cook for about 5 minutes to tenderize the veggies.
  4. Next add crushed tomatoes, corn, chili beans, black beans, and spices; stir to mix.
  5. Reduce heat to medium-low and simmer, covered, for 25-30 minutes.
  6. While your chili simmers, rinse your quinoa.
  7. Add quinoa to a small pot with water or vegetable broth to boil [1.5 cups] and bring to a rolling boil.
  8. Once boiling, reduce heat to lowest setting and cover [with the lid propped open a bit to vent] for 12-13 minutes or until quinoa is fluffy. Fluff with a fork and add to the pot of chili.
  9. Total cook time for the chili will be about 25-30 minutes but feel free to leave it simmering on the stove for a little longer, on the lowest setting, if desired to mingle the flavors even further.
  10. Scoop out a bowlful, pile on the toppings, sit back, and enjoy!

The Best Healthy Turkey Chili

Source: http://www.ambitiouskitchen.com/2015/11/seriously-the-best-healthy-turkey-chili/

chil

Ingredients
  • 2 teaspoons olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 medium red bell pepper, chopped
  • 1 pound extra lean ground turkey or chicken (99%)
  • 4 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt, plus more to taste
  • 1 (28-ounce) can diced tomatoes
  • 1 1/4 cups chicken broth
  • 2 (15 oz) cans dark red kidney beans, rinsed and drained
  • 1 (15 oz) can sweet corn, rinsed and drained
  • For topping: cheese, avocado, tortilla chips, cilantro, sour cream
Instructions
  1. Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently. Next add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
  2. Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary. Garnish with anything you’d like.
  3. Makes 6 servings, about 1 1/2 cups each.

I hope you enjoy all of these recipes!  Don’t forget to share this blog with others – sharing is caring!

Weekly Recipes – Fall Stews

The leaves are changing…The air is cooling down…I’m busting out my sweaters and boots…so…that means it’s Fall, y’all!!!

happy

And that means it’s time to get some stews cookin’ on the stove!  I LOVE having soup for dinner – add some homemade paleo bread, brown rice or quinoa (depending on the soup) or a side salad and you have a delicious and nutritious meal!

And…do you know what makes great leftovers for lunch???  Soup from the night before!

So, here you go…here are some clean-eating Fall Stew recipes for you!

Coconut Curry Chili

Source: http://www.cleaneatingmag.com/recipes/under-45-minutes/coconut-curry-chili/

chili

Serves: 4
Makes: 10 cups
Hands-on time: 10 minutes
Total time: 27 minutes

INGREDIENTS:

  • 1 1/2 tsp red curry paste
  • 1 tsp ground cumin
  • 4 cups low-sodium vegetable broth, divided
  • 1/2 cup uncooked bulgur
  • 1/2 medium sweet potato, peeled and cubed (2 cups)
  • 1 large green bell pepper, chopped (2 cups)
  • 3 cups cooked kidney beans or BPA-free canned kidney beans, drained and rinsed well
  • 1/2 cup light coconut milk
  • 2 cups jarred or boxed tomato purée (aka passata)
  • 2 scallions, chopped
  • Fresh ground black pepper, to taste

INSTRUCTIONS:

  1. In a 4-qt pot, add curry paste, cumin and a bit of broth. Mash mixture and stir until paste is no longer in lumps. Add remaining broth, bulgur, potato and bell pepper. Set over high heat and bring mixture to a boil. Cover tightly, reduce heat to medium-low and cook for 10 minutes.
  2. Add beans, coconut milk and tomato purée to pot and stir. Cook, uncovered, for 7 minutes, until bulgur is tender and chili is thick. Stir in scallions and black pepper and serve.

Country Style Beef and Green Pepper Soup

Source: http://www.cleaneatingmag.com/slideshow/bowls-of-comfort-hearty-autumn-soups/8/

beef-soup

Serves: 6
Hands-on time: 20 minutes
Total time: 55 minutes

INGREDIENTS:

  • 2 1/2 tbsp olive oil, divided
  • 12 oz extra-lean ground beef
  • 2 medium green bell peppers, diced
  • 1 cup chopped yellow onion
  • 1 lb fresh tomatoes, chopped
  • 4 oz fresh green beans, trimmed and broken into 1-inch pieces
  • 1 cup frozen whole-kernel corn, thawed and patted dry
  • 2 cups coarsely chopped green cabbage
  • 3 cups low-sodium beef broth
  • 2 tsp dried oregano
  • 2 tbsp balsamic vinegar
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper

INSTRUCTIONS:

  1. Heat 1 tsp oil in a Dutch oven on medium-high, tilting Dutch oven to coat bottom lightly. Add beef and cook for 3 minutes or until browned, stirring frequently. Drain beef on paper towels; set aside.
  2. Heat 1 tsp oil in Dutch oven on medium-high. Add bell peppers and onion and cook for 6 minutes or until edges begin to brown, stirring occasionally. Add beef back to Dutch oven along with tomatoes, beans, corn, cabbage, broth and oregano. Bring mixture to a boil over same heat, then reduce heat to a simmer, cover and cook for 15 minutes or until beans are tender-crisp.
  3. Remove Dutch oven from heat, stir in remaining ingredients, including remaining oil, and let stand for 10 minutes before serving to allow flavors to meld.

Slow Cooker Stout and Chicken Stew

Source: http://www.eatingwell.com/recipe/250404/slow-cooker-stout-chicken-stew/

chicken-stew

Servings: 8

Cook Time: 4 hours

  • 6 tablespoons plus 1/2 cup all-purpose flour, divided
  • 1 teaspoon salt, divided, plus more to taste
  • 1/2 teaspoon freshly ground pepper, plus more to taste
  • 2 1/2 pounds boneless, skinless chicken thighs, trimmed
  • 4 teaspoons extra-virgin olive oil, divided
  • 3 pieces bacon, chopped
  • 1 2/3 cups Guinness beer or other stout (14-ounce can)
  • 1 pound whole baby carrots or large carrots cut into 1-inch pieces
  • 1 8-ounce package cremini or button mushrooms, halved if large
  • 2 cups chopped onion
  • 4 cloves garlic, minced
  • 1 1/2 teaspoons dried thyme
  • 1 cup reduced-sodium chicken broth
  • 2 cups frozen baby peas, thawed

Preparation

  1. Combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper in a shallow bowl. Dredge chicken thighs in the mixture to coat completely; transfer to a plate.
  2. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add half the chicken and cook until well browned, 2 to 4 minutes per side; transfer to a 5- to 6-quart slow cooker. Reduce heat to medium and repeat with the remaining 2 teaspoons oil and chicken thighs. Arrange the chicken in an even layer in the slow cooker.
  3. Add bacon to the pan and cook, stirring often, for 2 minutes. Sprinkle the remaining 1/2 cup flour over the bacon and cook, stirring constantly, for 2 minutes more. Add stout and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Pour the mixture over the chicken. Add carrots, mushrooms, onion, garlic and thyme, spreading in an even layer over the chicken. Pour broth over the top.
  4. Cover and cook until the chicken is falling-apart tender, 4 hours on High or 7 to 8 hours on Low.
  5. Stir in peas, cover and cook until the peas are heated through, 5 to 10 minutes more. Season with the remaining 1/2 teaspoon salt and pepper.
  • Make Ahead Tip: Trim chicken, chop bacon; prep onion and garlic; defrost peas. Refrigerate in separate containers.

Squash, Chickpea and Red Lentil Stew

Source: http://www.eatingwell.com/recipe/249123/squash-chickpea-red-lentil-stew/

squash

Ingredients
  • 3/4 cup dried chickpeas (or canned)
  • 2 1/2 pounds kabocha squash, (see Note) or butternut squash, peeled, seeded and cut into 1-inch cubes
  • 2 large carrots, peeled and cut into 1/2-inch pieces
  • 1 large onion, chopped
  • 1 cup red lentils
  • 4 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1 tablespoon minced peeled fresh ginger
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon saffron
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup lime juice
  • 1/2 cup chopped roasted unsalted peanuts
  • 1/4 cup packed fresh cilantro leaves, chopped
Preparation:
  1. If you are using dry chickpeas, make sure to soak them overnight in at least two inches of water.  If you are using canned chickpeas, skip this step.
  2. Combine all ingredients EXCEPT the peanut, cilantro leaves and lime juice into the slow cooker
  3. Cook on low for 51/2 to 6 hours
  4. Stir in lime juice.  Sprinkle with peanuts and cilantro

I hope you enjoy these recipes as much as my family and I do!!  Please share these with others AND comment on which one is your favorite!  I’d love to hear from you!!

Weekly Recipes – Slow Cooker Breakfast Style

Mornings can be BUSY, right?!?

Whether you’re trying to get your kids out the door, yourself out the door, your spouse out the door or all of the above…it can be super hectic and difficult to do anything else other than throw a bowl of cereal in everyone’s face before they rush out the door.

Have you ever been guilty of this?

Me!  I have!

Want to know a secret to making your mornings easier?  Start the night before by throwing breakfast into the crockpot so it will be ready to go in the morning!

Here are 4, clean-eating slow cooker breakfast recipes!

Slow- Cooker Pumpkin Pie Steel Cut Oats

Slow-Cooker Pumpkin Pie Steel-Cut Oats

Ingredients

1 1/4 cups steel-cut oats (not to be replaced with quick or rolled oats)
1 cup pumpkin puree
1 apple, diced with skin
3 tablespoons almond butter
4 1/4 cups unsweetened soy milk (can use almond)
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup maple syrup
1/2 cup chopped nuts (almonds, pecans, or walnuts)
1/2 cup raisins

Directions

  1. Add all the ingredients except for 1/4 cup of the nuts and 1/4 cup of the raisins to a glass bowl that will fit inside your slow cooker. Give it a good stir, and place the bowl in the center.
  2. Carefully fill the slow cooker with water, to about 1 inch below the rim of the glass bowl. Cook on low for 8 hours.
  3. In the morning, remove the lid and stir up the oatmeal. Scoop out about a 1-cup serving, and top with a sprinkling of nuts and raisins.
  4. Store uneaten oatmeal in the fridge.

Tip:  Add Greek yogurt to this delish dish if you want some protein!

Source: http://www.popsugar.com/fitness/Slow-Cooker-Pumpkin-Pie-Steel-Cut-Oats-35883531

Cauliflower Hash Brown Slow Cooker Breakfast Casserole

b-casserole

Ingredients

    • 12 eggs
    • ½ cup milk
    • ½ teaspoon dry mustard
    • 1 teaspoon kosher salt
    • ½ teaspoon pepper
    • 1 head cauliflower, shredded (I buy mine already chopped)
    • additional salt and pepper to season the layers
    • up to one small onion, diced (can omit or use less)
    • two 5 oz packages pre-cooked breakfast sausages, sliced (I used turkey sausage. Can also omit, or use about 1 lb bulk breakfast sausage cooked and crumbled, or bacon, turkey bacon, vegetarian sausage crumbles, or chopped ham)
    • 8 oz., or about 2 cups shredded cheddar cheese

Instructions

  1. Grease or coat a 6 quart slow cooker with cooking spray.
  2. Lightly beat together the eggs, milk, dry mustard, salt, and pepper.
  3. Place about a third of the shredded cauliflower in an even layer in the bottom of the slow cooker, and top with about a third of the onion. Season with salt and pepper, the top with about a third of the sausage and a third of the cheese. Repeat the layers two more times.
  4. Pour the egg mixture over the contents of the slow cooker.
  5. Cook on low for 5-7 hours, or until eggs are set and the top is browned.

Tip:  Serve with a side of sliced tomatoes and avocados!

Source: http://cupcakesandkalechips.com/hash-browns-slow-cooker-breakfast-casserole/

Slow Cooker Huevos Rancheros

b-casserole

Ingredients

  • Nonstick spray
  • 10 eggs
  • 1 cup half-and-half
  • 12 ounces shredded Monterey Jack
  • 1/2 tsp. black pepper
  • 1/2 tsp. ancho chili powder
  • 1 garlic clove, minced
  • 1 (4-ounce) can chopped green chilies, drained
  • 10 ounces taco sauce
  • 8 corn tortillas
  • Scallions, avocado, cilantro and lime, for garnish

    Directions

    Spray the inside of the slow cooker with nonstick spray.

    In a large bowl, beat eggs with half-and-half, 8 ounces of the cheese, pepper and chili powder. Stir in the garlic and chilies. Pour into the slow cooker and cook (covered) on low for 2 hours. Check occasionally to make sure the edges are not burning.

    Remove lid and pour taco sauce over the eggs, using the back of a spoon to evenly cover the eggs, as you would sauce on a pizza. Scatter remaining 4 ounces of cheese all over, replace the lid and continue cooking on low for 15 more minutes.

    Let cool slightly, then cut into wedges and serve over warmed tortillas. Garnish with sliced scallions and avocado, chopped cilantro and a squirt of fresh lime juice.

 

Source: http://www.oprah.com/food/Slow-Cooker-Huevos-Rancheros-Recipe

Slow Cooker French Toast

slow-cooker-french-toast-casserole

Ingredients

  • 2 whole eggs
  • 2 egg whites
  • 1 1/2 cups 1% milk, (almond or soy will also work)
  • 2 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 9 Slices whole grain bread

 

  • FILLING:
  • 3 cups finely diced uncooked apple pieces (Honey Crisp or Gala are both great in this recipe)
  • 3 tablespoon honey
  • 1 teaspoon lemon juice
  • 1/3 cup diced raw pecans
  • 1/2 teaspoon cinnamon

Directions

Add the first 6 ingredients to a medium mixing bowl, whisk to combine. Lightly spray the inside of the slow cooker with nonstick cooking spray.

Add all the filling ingredients in a small mixing bowl and stir to coat apple pieces, set aside.

Cut bread slices into triangles (that’s in half, just triangle shaped). Place one layer of bread (6 triangles) on the bottom of the slow cooker, add ¼ of the filling and repeat until there are 3 layers of bread. Add the remaining filling to the top.

Pour egg mixture over bread. Cover and cook on high 2 to 2-1/2 or low 4 hours, or until bread has soaked up the liquid.

3 Bananas (diced) can be substituted for apples.

Note: Drizzle with 100% pure maple syrup if desired.

Tip:  This would be a great recipe to make on the weekends when you know the kids are going to sleep in (if you’re lucky because mine don’t).  You can have this cookin’ while they are snoozing away

Source: http://skinnyms.com/slow-cooker-french-toast-casserole/

ENJOY these recipes and don’t forget- SHARE them with others!

Weekly Recipe Round (Up) 25

Hey y’all!  I hope you had a GREAT Labor Day Weekend!  Now it’s time to get in the swing of Fall and I absolutely LOVE, LOVE, LOVE this time of year!!!

happy

Why???

I love the cooler weather, the color of the leaves, the holidays (especially Halloween) and most of all…PUMPKIN!!!!  This is the time of year where I go (I’ll admit it) nuts with baking and cooking anything pumpkin.  By the end of the season my husband is screaming, “Enough!”

Here’s a quick note before we get started for all you 21 Day Fixers out there:  Pumpkin puree is considered a purple container or a fruit.  Pumpkin cubed, diced, or otherwise is considered a green container or a vegetable.  It has to do with the macros and micros.

Alright, in honor of Fall (yay!) I’m going to share with you 4 HEALTHY and TASTY Fall recipes…

Autumn Lasagna

Source: http://thecozyapron.com/a-cozy-thanksgiving-autumn-lasagna-familiar-yet-different/

Yield: Serves about 10-12

autumn lasagna

Ingredients:

• Olive oil for drizzling
• 1 ¼ lb. ground turkey
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 clove garlic, finely minced
• 2 teaspoons chopped, fresh sage leaves
• 12 lasagna noodles, cooked
• Creamy Butternut Squash and Roasted Garlic Sauce (recipe below)
• 4 cups fresh, baby spinach leaves
• 4 cups shredded mozzarella cheese

Preparation:

-Preheat the oven to 350, and have a 12”x10”x2” (roughly) baking dish on hand.

-Place a large, non-stick sauté pan over medium-high heat, and add about 2 tablespoons worth of olive to the pan; once the oil gets hot, add the ground turkey into the pan, and break up the meat with a spatula or spoon; next, add in the Italian seasoning, the salt, pepper and the garlic, and stir to incorporate; cook the turkey for a few minutes until cooked through and no longer pink; remove from heat and stir in the fresh sage; set aside to slightly cool.

-To assemble the lasagna, begin by adding about 1 cup of the Butternut Squash Sauce to the bottom of the baking dish; next, add 4 of the cooked lasagna noodles over the sauce, and then add another 2 cups of the sauce over top of the noodles; next, add about half of the cooked, ground turkey, followed by 2 cups of the baby spinach leaves, and drizzle lightly with some olive oil; next, sprinkle over about 1 cup worth of the mozzarella cheese; repeat the layering process by once again adding 4 lasagna noodles, 2 cups of sauce, the remainder of the ground turkey and the remaining 2 cups of baby spinach leaves, along with a drizzle of olive oil and another sprinkle of about 1 cup worth of the cheese; finish the lasagna by adding the remaining 4 lasagna noodles, and the remaining sauce over top; smooth out the sauce over the noodles, and finish the by sprinkling the remaining 2 cups of mozzarella cheese over the top; add the remaining ½ teaspoon of Italian seasoning over the cheese, and place the lasagna into the 350 degree oven to bake for roughly 30-35 minutes, or until the cheese is melted and lightly golden; serve while hot.

Creamy, Butternut Squash and Roasted Garlic Sauce

Ingredients:

• 3 heads garlic, tops cut off
• Olive oil for drizzling
• 3 teaspoons salt, plus a pinch, divided use
• 4 lbs. butternut squash, peeled and cubed (I used 4, 1lb. packages pre-cut squash)
• 1 teaspoon Italian seasoning
• ½ teaspoon black pepper
• 1 cup chicken stock, warm
• 2 cups half and half, warm
• 4 ounces mascarpone cheese
• ¼ cup grated Parmesan cheese

Preparation:

(*This sauce can be made ahead if desired, and kept refrigerated.)

-Preheat the oven to 400 degrees, and line a baking sheet with parchment paper or foil.

-Drizzle a little olive oil over the 3 heads of garlic, and sprinkle a couple of pinches of salt over top, as well; wrap each head of garlic tightly in foil, and place the heads directly onto the rack of the oven (on the side) to roast; once the garlic heads have roasted for about 10 minutes, toss together the cubed butternut squash with about 3 tablespoons of olive oil, 1 teaspoon of the salt, black pepper and Italian seasoning; turn the squash out onto the lined baking sheet, and place it into the oven next to the garlic heads, to roast along side for about 30-35 minutes, or until the squash is very tender (the total roasting time for the garlic will end up being about 40-45 minutes); once the squash is tender, remove from the oven, along with the heads of garlic, and allow the squash and garlic heads to cool slightly, so they can be handled; once slightly cooled, squeeze the cloves of garlic from the whole heads, and mash lightly with a fork (they should be very tender and sweet), and set aside; next, add about 1/3 of the roasted squash into the bowl of a food processor (you will work in about 3 batches), and process with about 1/3 of the roasted garlic, until smooth and pureed; turn the processed squash/garlic into a large pot, and repeat the pureeing process with the remaining squash/garlic and turn that out into the pot once pureed, as well.

-Place the pot with the pureed squash/garlic onto low heat, and add in the warm chicken stock and the warm half and half, and carefully whisk or stir to completely incorporate; next, add in the mascarpone cheese, the Parmesan and the remaining 3 teaspoons of salt, and once again stir/whisk to combine, until the mascarpone and Parmesan are blended in completely; remove the sauce from the heat and set aside until ready to use for the lasagna. (If making ahead, cool the sauce completely, and refrigerate until ready to assemble the lasagna, at which time you can gently re-heat it stove-top.)

Tips:

  1.  This would be a great dish to serve at a party since it feeds so many!
  2. If you are looking for a low carb option, replace the lasagna noodles with thin slices of zucchini or eggplant
  3. You can replace half and half with Almond (what I use) or Coconut milk

Slow Cooker Salisbury Steak Meatballs

Source: http://www.skinnytaste.com/salisbury-steak-meatballs-instant-pot-stove-top-slow-cooker/

meatballs

Serves 4

Ingredients:

  • 2 tsp olive oil, divided
  • 1/2 cup minced onions
  • 1/2 lb 93% lean ground beef
  • 1/2 lb 93% lean ground turkey
  • 1/3 cup whole wheat seasoned breadcrumbs
  • 1 large egg, beaten
  • 2 tablespoons tomato paste, divided
  • kosher salt
  • pinch black pepper
  • 1 tbsp all-purpose flour
  • 1 tsp red wine vinegar
  • 2 tsp Worcestershire sauce, to taste
  • 1/4 tsp mustard powder
  • 5 oz sliced mushrooms
  • 1 1/4 cup reduced sodium beef broth
  • chopped parsley for garnish (optional)

Directions:

  1. Finely chop 1 oz of the mushrooms into small pieces and set aside. Heat the Instant Pot (or a large nonstick pot on medium-high) on Sauté add 1 tsp oil and onions and cook until golden brown, about 4 to 5 minutes. Divide onions in two.
  2. In a large bowl, combine half of the sautéed onions with the ground beef, ground turkey, chopped mushroom, bread crumbs, egg, 1 tbsp tomato paste, 1/4 cup of the beef broth, 3/4 tsp salt and black pepper.
  3. In a small bowl, blend flour and 1 cup broth until smooth. Mix in remaining onions, remaining 1 tbsp tomato paste, vinegar, Worcestershire sauce and mustard powder.
  4. Gently shape into 20 small meatballs.
  5. Heat the Instant Pot (or non-stick pot) back on saute, add remaining teaspoon of oil and brown the meatballs about 2 minutes until no longer sticks, turn and brown an additional 2 minutes. Add the mushrooms, 1/8 teaspoon salt and black pepper and pour the sauce over the meatballs, cover and cook on high pressure 10 minutes (20 minutes in a regular pot). Let the pressure release on it’s own. Garnish with parsley.

Slow Cooker Directions: Sauté meatballs in a skillet, transfer to slow cooker with mushrooms, salt and pepper and pour sauce over. Cover and cook low 6 to 8 hours, until tender.

Tips:

  1. Serve this with mashed potatoes or mashed cauliflower
  2. You could also serve this with pasta or zoodles or spaghetti squash

Fall Harvest Salad with Pumpkin Goddess Dressing

Source:

Healthy Thanksgiving Side Dish: Fall Harvest Salad with Pumpkin Goddess Dressing

 fall harvest salad
Serves: 8
Ingredients
  • For the Pumpkin Goddess Dressing:
  • 1 cup plain Greek-style yogurt
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons olive oil
  • 1 Tablespoon maple syrup
  • ½ cup sour cream or plain Greek-style yogurt
  • ⅓ cup pure pumpkin puree (I used the canned version)
  • 1 teaspoon minced garlic (or about ¼ – ½ teaspoon garlic powder)
  • ½ teaspoon salt
  • ¼ teaspoon dried thyme leaves
  • ¼ teaspoon cinnamon
  • For the Salad:
  • 1 acorn squash, plus olive oil, maple syrup, cinnamon, and salt for roasting*
  • 1 apple, thinly sliced
  • ½ cup toasted pecans
  • ¼ cup dried cranberries
  • 1 pkg. (5-6 ounces) mixed salad greens (you can use any blend that you prefer, but I like a mix that includes broccoli slaw, Brussels sprouts, cabbage, kale, and chicory)
Instructions
  1. For the dressing: Place all ingredients in a blender and combine. Chill until ready to use.
  2. To roast the acorn squash: preheat oven to 400 degrees F. Spray a baking sheet with cooking spray and set aside.
  3. Slice squash lengthwise, remove seeds, and slice horizontally into ½-inch thick rounds. Place sliced squash in a single layer on prepared baking sheet. Drizzle with olive oil and maple syrup, sprinkle with a dash of cinnamon and salt, to taste. Toss squash to coat.
  4. Bake squash at 400 degree F for approximately 20 minutes (or until tender and caramelized), flipping halfway through.
  5. Once the squash has cooled, cut it into bite-sized pieces and place it in a large salad bowl with the remaining ingredients. Add Pumpkin Goddess dressing and toss gently. Serve immediately.
Tips
1. You can substitute with diced roasted sweet potatoes or butternut squash
2.  You can find already diced butternut squash in the produce or frozen section
3.  Serve this with grilled chicken if desired

Pumpkin Quesadilla

Quesadilla-700x350_rgj3hf_wdp

Source: http://www.beachbody.com/beachbodyblog/nutrition/pumpkin-quesadilla

Yield: 1 serving

Ingredients:
1 (8-inch) whole wheat tortilla
½ cup pure pumpkin puree
¼ tsp. chili powder
1 dash ground cumin
3 Tbsp. pepper Jack (or mozzarella) cheese (¾ oz.)
Nonstick cooking spray
2 Tbsp. pico de gallo (or chunky tomato salsa)
1 Tbsp. nonfat plain yogurt
1 tsp. chopped fresh cilantro (for garnish; optional)

Preparation:
1. Spread half of tortilla with pumpkin; stopping ½-inch from edge.
2. Top with chili powder, cumin, and cheese; fold in half.
3. Heat nonstick skillet lightly coated with spray over medium heat.
4. Add tortilla; cook, turning once, for 4 to 5 minutes, or until cheese is melted and tortilla is golden brown.
5. Place on serving plate. Top with salsa and yogurt. Sprinkle with cilantro if desired.

Tips:

  1. This makes a quick and easy lunch for one!
  2. If you want to turn this into dinner, try adding some chipotle meatballs on the side or adding grilled chicken in the quesadillas
  3. You could use Ezekiel Tortillas instead of whole wheat tortillas

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