Saturday, December 26, 2015

Post Christmas Cream of Turkey (or Chicken) Soup!

I needed something easy and delicious to make on Christmas day with leftover turkey (since we'd had our big meal on Christmas Eve). This recipe was the perfect thing! I saved the broth from the turkey, (and used whey and water for the other two cups), and it was amazing!


I love soup.   This was one of the best soups I'd had in a while.    What I especially love about this is that it is a "creamed soup" without any canned cream of anything soup in it.

Wednesday, December 23, 2015

Turkish Eggplant Casserole with Tomatoes

This eggplant dish was the bomb!   I divided it into four veggie servings for dinner (counted it as 3 cooked veggie servings per meal)

Lentil Vegetable Soup

No picture for this one either, but ALL of us liked this!

I had NEVER bought or cooked lentils before, but I know they're good for you and so I decided to give them a try!   I'm a fan!

This soup was delicious!

Slow Cooker Chicken Fajitas

I didn't take a picture of these when I made them, but they are amazing!    I froze some in individual portions to have for later.    I measure out 3 oz of the chicken per serving and just split the peppers and onions between those servings.   I omitted the honey from the recipe and it was fine.

Sausage, Kale, White Bean Soup

This soup was extremely hearty and filling!


Recipe here.   I substituted whey for half of the broth.

Single Serving Breakfast Cheesecake

This was a delicious way to start the day! =)


I made this recipe up on my own:

For the crust:

1/2 cup granola
1/2 to 1 oz walnuts (chopped or pounded very fine)
1 tsp butter
Shake of salt

Combine all four ingredients and press into bottom of single serving oven safe container.

Bake at 350 for 5 minutes and then store in fridge until ready to use.

For the filling:

2/3 cup yogurt (strained extra to make it nice and thick)
4 Tbsp whipped cream cheese
1/2 tsp vanilla

* The cream cheese was my fat, borrowed from lunch*

Mix together until well combined and store in fridge until ready to use.

Fruit:

1 cup of your choice of fruit.   I used frozen  blueberries (thawed and juice drained off)

When you are ready to eat, spread the filling in the crust, top with your fruit, and enjoy!

Friday, September 18, 2015

Mini Crustless Pumpkin Pies

I tweaked a recipe and was Very happy with how these turned out! Thanksgiving dinner, here we come! =)



This is the recipe I used.    The only thing I changed was using date puree instead of the 1/2 cup of sweetener.

For the puree:

1/2 cup of pitted dates
Put them in a small container and pour boiling water over them (Just enough to cover).
Let them sit for an hour or so until really soft.
Pulse (with the water) in food processor until smooth.
Add to recipe in place of sweetener.

I ate these mini pies topped with banana/coconut milk ice cream AND alone.  Both ways were delicious.

Monday, August 24, 2015

Sesame Dressing

I love this easy, sugar free sesame salad dressing!

2 Tbsp rice vinegar
1 Tbsp tahini or peanut butter
1 tsp minced garlic
1 tsp minced ginger
1.5 tsp soy sauce
1/4 cup of canola oil
1 Tbsp sesame oil
Salt, to taste

Directions:

Mix all ingredients together in a food processor.  Store in refrigerator

Recipe is from here

Sunday, August 23, 2015

Tiny Tacos

After slicing some sweet potato rounds (on my mandolin) for a breakfast dish, it occurred to me that when they were cooked, they were quite pliable (but still sturdy), and would probably work well for some tiny tacos with some left over pork shoulder on them!   I was right!   I love how they turned out!

So cute and tiny! =)

Two bite taco

Super Crispy Skinned Slow Roasted Pork Shoulder

This recipe makes a pork shoulder into an Amazing piece of delicious, tender meat, and it is SO EASY!

Buy an 8- 10 pound pork shoulder.
Preheat oven to 250.
Line a rimmed baking sheet with foil and place a wire rack inside of it.
Season the meat with salt and pepper.
Place the pork on the wire rack on the baking sheet.
Roast in the oven for eight hours, or until meat easily separates with a fork.
Remove from oven, tent with foil and allow to rest for 15 minutes.
Increase oven temperature to 500.
Remove foil and put pork back in oven.   Cook for an additional 20 minutes, turning every 5 minutes, until skin is blistered and puffy.
Remove from oven, tent again with foil and let rest for 15 minutes.

The original recipe is here.

I Highly recommend serving this with chimichurri.   Everyone who tried it LOVED it!

(Will be making this again soon and will post pictures).

Tuesday, August 11, 2015

Berry Banana Quinoa Breakfast Bake

This was easy to throw together, smelled great while it was baking, tasted delicious and made enough for three breakfasts! Score!


The recipe called for oats as well, but I went with all quinoa since I eat Plenty of oat breakfasts already =)


Here's my recipe (adapted from here)

Ingredients:

1/2 cup of quinoa, uncooked (I love that it didn't have to be cooked first!)
1 very ripe banana, sliced
1 cup of mixed berries (I used frozen)
1/4 cup unsweetened coconut flakes, toasted (optional, but amazing!)
1/4 cup of pecans (or any nut you like)
1 cup of milk (I used coconut because I had some leftover)
1 large egg
1 tsp vanilla
1/2 tsp cinnamon
Pinch of salt
Butter or cooking spray
Yogurt (optional, for topping)

Get directions here

Saturday, August 8, 2015

Cucumber Crab Rolls

 Food just tastes better when it looks pretty! =)

These were really fun to make and make the perfect lunch!

These are easily customizable, and you could use chicken or tuna and whatever veggies you like

Ingredients:

About 1/3 of an english cucumber, sliced long ways
4 oz of crab meat (I used imitation crab)
1/2 avocado
2 baby carrots
1 Tbsp mayo
1 tsp creamy sriracha sauce

Directions:

Using a mandoline, slice the cucumber into long, thin slices (thin enough to roll up easily without breaking)
Pierce with a toothpick to hold each roll in place (make sure you keep the toothpick at the edge so you have space for filling)
Cut crab into small pieces
Slice the avocado into pieces about 1.5 inches long and 1/4 inch wide
Slice baby carrots on the mandoline (or the edge of your grater if it has that option) and then cut those slices into thin strips.
Mix mayo with sriracha sauce, place in a small bag and cut off the corner

Assembly:

Stuff rolls with carrots, avocado and crab, top with sriracha Mayo.

YUM!

I adapted this recipe (you have to scroll down to get to this specific recipe)

Overnight Oatmeal, Almonds, and Banana Cherry Soft Serve Parfait

Another pretty breakfast! =)

This was soo delicious and fun to put together and eat!

Layers of overnight oats, banana cherry soft serve, and almonds, topped with a cherry and coconut

Overnight Oats:

1/2 cup oats
1/2 cup plain greek yogurt
1/2 cup milk
1 tsp chia seeds
1/2 tsp vanilla
1/2 tsp cinnamon

Mix all ingredients together and put in sealed container overnight

Banana Cherry Soft Serve (ice cream for breakfast!)

1/2 banana, broken into chunks and frozen
1/2 cup frozen cherries (1 extra cherry for on top)

Throw both fruits in a food processor and blend (stopping to scrape down the sides), until it reaches the consistency of soft serve ice cream

2 oz of slivered almonds (or any nuts you like)
2 oz unsweetened dried coconut

Layer oatmeal, soft serve and nuts in a bowl (or pretty glass), top with extra cherry and some coconut and ENJOY!!

Salmon Cupcakes and Whipped Potato Frosting

 How fun are these!?
 Cupcakes for breakfast/dinner?  Yes, please!




Ingredients:

1 medium potato, peeled and chopped
Turnip - equal to the amount of potato you chopped (or you could do all potato)
5 oz package of salmon (I used the plastic package, no drain)
1 green onion, finely sliced
Small amount of red pepper, diced (I used about 1/3 of a 1/4 cup, if that makes sense)
1/8 cup of ground flaxseed
2 tsp sour cream
2 tsp lemon juice
1 small clove of garlic, chopped
Butter, sour cream and salt and pepper for whipped potatoes/turnips
* The recipe called for dill, but I didn't think it was worth the fuss or expense (especially since it used so little of the dill, and I don't really use dill for anything else) , so I left it out here.

I adapted the recipe from here.   Go there for directions.

This made 3 salmon cupcakes and 1 cup of whipped potatoes/turnips.   I actually had the cupcakes, 1/2 cup of potatoes, and fruit and yogurt for my breakfast.

Thursday, August 6, 2015

Muesli and Fruit


I love muesli!   The way I make mine is really easy and really adaptable:

Ingredients:

2 cups raw old fashioned oats (divided into 1/2 cup portions)
2 cups of add ins (nuts, unsweetened dried fruit, chia seeds, flax, different seeds, etc)

Mix all of the add ins together and divede into 1/2 cup portions and add to the portioned out oats.   Enjoy with 1 cup of milk and 1 cup of fruit.   This is very filling!

* This particular batch had raw, unsalted slivered almonds, cashews, chopped dried unsweetened pineapple, chopped dates, raw sunflower and pumpkin seeds, chia seeds and unsweetened coconut.

Wednesday, August 5, 2015

No cook Strawberry Peach Chia Jam

This jam is soo easy and is a great alternative to the sugary stuff from the store!

I spread some (with a little butter) on my apple cinnamon oatmeal cups - delicious!

Ingredients:

3/4 of a peach (I used frozen)
Equal amount of strawberries, diced small (I used fresh, but frozen could be used as well)
1 Tbsp chia seeds
1 Tbsp lemon juice

Directions:

Put the fruit in a blender or food processor and blend until you get the consistency you want.
Pour the fruit into a small air tight container.  Add the chia seeds and lemon juice.
Stir to combine.
Seal and put in the fridge for at least 30 minutes for the chia seeds to work their magic and thicken the jam.
Is great on oatmeal, yogurt, with cottage cheese... however you like!

Recipe from here




Tuesday, August 4, 2015

Sweet Potato Waffles with Cinnamon Yogurt and Roasted Plums

I have to admit, I especially love my breakfast when it's pretty =)

Sweet Potato Waffles

6 oz shredded sweet potato (this makes 3 waffles, I could only eat 2)
2 eggs
1 tsp coconut oil
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla

Toppings:
1 cup of fruit (I used 3 plums, roasted)
1 cup of yogurt (I used plain greek yogurt but flavored it with some vanilla and cinnamon)

Directions:

Heat waffle iron.
Mix all ingredients together.
Spray waffle iron with Pam.
Scoop the sweet potato mixture into your waffle iron (mine makes four square waffles and this was enough to fill three spots).
Press lid down firmly for 15 seconds and then let go and cook for 3 minutes.
Gently remove with a spatula and top with yogurt and fruit.

How have I never roasted plums before??

Roasted Plums

Preheat oven to 400.
Line a baking sheet with parchment paper.
Cut 3 ripe plums into sections, remove pit.
Dip the cut sides into melted butter and place plums on parchment paper.
Bake for 15 minutes, or until soft and juices run.
Enjoy!

Monday, August 3, 2015

Berry Vanilla Overnight Oats and Quinoa

These are great for when you need a quick breakfast to grab and eat (or take!)




1/4 cup uncooked old fashioned rolled oats
1/2 cup cooked quinoa (you could do 1/2 cup of oats instead, but I used half oats and added quinoa to get my starch)
1/2 cup milk
1/2 cup low fat Greek yogurt
1 tsp dried chia seeds
1/2 tsp vanilla
1 cup berries

(Eat with protein to complete meal)

Directions:

In a jar, add oats, quinoa, milk, yogurt, chia seeds, milk, yogurt, and vanilla.  Put lid on jar and shake until well combined.   Add berries and stir to mix in.   Return lid to jar and refrigerate overnight or up to 3 days.  Eat chilled.

Sunday, August 2, 2015

Egg Waffles!


These were so fun to make!   They make an easy "finger breakfast" if you're on the go while you're eating in the morning!

Ingredients:

2 eggs plus whatever additional toppings you want.

Directions:

Heat waffle iron.
Spray with Pam.
Pour one egg into each well of the waffle iron (this will depend on your size/shape of waffle iron)
Add toppings.
Shut waffle iron and hold lid shut for 15 seconds.   Let lid go and cook until done (a minute or two).

Oil Free Roasted Vegetables



I find myself cooking a Lot of vegetables these days and I like to do it in big batches.   I especially like that this one doesn't use oil!    You can combine whatever colorful veggies you want and season them how you like!  This is the recipe I used.
(Pictured here with Spice Rubbed Tilapia)

Oven Baked Spice Rubbed Tilapia

I love this fish! It's easy, has a nice kick, and the homemade rub and tartar sauce just top it off! Very easy to cook for a bunch of meals at one time!   I used (thawed) frozen tilapia and made a baking sheet full of it.


Recipe is here.

4 oz of this is great paired with quinoa, or rice and veggies!

Apple Cinnamon Baked Oatmeal Cups



Makes 4 servings of 3 each (add ½ cup yogurt and ½ cup fruit, plus 4 oz protein to complete meal)
2 cups old fashioned oats 
1 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon cinnamon
1 tsp vanilla
1 cup milk 
1 egg
1 ½ tsp vanilla
1/2 cup apple sauce
1 large apple, shredded (or one cup of any fruit)
If you plan to bake these right away, preheat your oven to 375 degrees.  If not, that part can wait until the morning.
In a large bowl, combine the oats, baking powder, salt, and cinnamon.  Add the milk, egg, and apple sauce and mix until combined.  Stir in the apple or other fruit.
You can either put the mixture into the fridge overnight or continue with the directions and bake right away.

Grease a muffin tin and fill each cup with the oatmeal mixture to just about the top.  Bake in a 375 degree oven for 20-25 minutes, until the cups are set.  Store in the fridge or these can also be frozen.  
** These are not very sweet, maple syrup could be added on top if you use it**

Easy Meatloaf




This is super easy to throw together at the beginning of the week, cut into six (4 oz) pieces, put a few in meals, and throw some in the freezer!
I found it nice and moist due to the tomato juice.
 
1 1/2 lbs. ground beef
1 cup tomato juice (I just puree some diced tomatoes instead of buying tomato juice)
3/4 cup old-fashioned oats, uncooked
1 egg, beaten
1/4 cup chopped onion
1 tsp. salt
1/4 tsp. pepper

Combine all ingredients, mixing well. Press firmly into ungreased 8-by-4-by-2-inch loaf pan. Bake in a preheated 350-degree oven for about one hour. Let stand five minutes before slicing.

Saturday, August 1, 2015

Apple Blintz (Breakfast)




  1 egg 
1/4 cup cottage cheese
1 apple
1 tsp butter
1/2 tsp cinnamon
1/2 tsp vanilla
plus two oz protein, 1/2 dairy and grain or starchy vegetable to complete meal

Peel apple, grate into pan
Saute' in butter until soft
Lightly beat egg with cinnamon and vanilla
Add egg to apple, cook until set
Add cottage cheese, cook 30 seconds, fold