Healthy Recipes Archive

Spiced Fruit Bake

Ingredients

  • 2 cup sliced apples
  • 2 cups green pear slices
  • 1 1/2 cup fresh cranberries
  • 1 cup pineapple chunks (save the juice)
  • lemon juice
  • 1/3 cup coconut sugar
  • 1 tbsp agave or honey
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 stick melted butter or 4 tbsp melted earth balance vegan butter
  • 2 tbsp melted coconut oil
  • 1/3 cup chopped walnuts

Instructions

  • 1. Preheat oven to 300F.
  • 2. In a large bowl, toss your fruit and add in 1-2 tsp lemon juice. Set aside.
  • 3. In another glass bowl, combine your melted butter, sugar, spices, and coconut oil. Add in honey and a little bit of your leftover pineapple juice as well.
  • 4. Add this sugar/butter mixture to your fruit and coat evenly.
  • 5. Pour fruit evenly in a 9x12 baking dish. Pour the leftover sugar/butter/oil mixture on top. Bake for 1 hr.
  • 6. Add your nuts. Mix fruit again and serve.
  • You can also add your nuts in the last 30 minutes of the baking time if you prefer them hot and baked as well.

Enjoy!

(source: http://www.cottercrunch.com/gluten-free-spiced-hot-fruit-bake/)


Cranberry Glazed Ham

Ingredients

  • 5 to 6 lb ham
  • 16-oz can jellied cranberry sauce
  • 1 c. brown sugar
  • 1/4 c. orange juice
  • 1/4 t. ground cloves
  • 1/4 t. cinnamon
  • 1/4 t. allspice

Instructions

  • 1. Bake ham at 350 degrees for 18 to 20 minutes per pound or until thermometer reads 160 degrees.
  • 2. While ham is baking combine remaining ingredients into saucepan and heat slowly, whisking until smooth.
  • 3. Spoon half the glaze mix over the ham
  • 4. Bake another 30 minutes.
  • 5. Serve with remaining glaze

Enjoy!

(source: http://www.simplyrecipes.com/recipes/cranberry_glazed_ham/)


Honey Roasted Carrots

Ingredients

  • 3 lbs carrots, peeled and sliced on a bias to 1 1/2-inch long pieces (slice thicker portions into halves)*
  • 3 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 3 Tbsp honey
  • 1 1/2 Tbsp apple cider vinegar
  • 2 1/2 Tbsp chopped fresh parsley
  • 1 Tbsp fresh thyme leaves

Instructions

  • 1. Preheat oven to 400 degrees. Place carrots in a mound on a 17 by 12-inch rimmed baking sheet.
  • 2. Drizzle with olive oil and season with salt and pepper and toss to evenly coat. Spread into an even layer.
  • 3. Roast in preheated oven 20 minutes then remove from oven.
  • 4. In a small bowl stir together honey and apple cider vinegar. Drizzle carrots with honey mixture and toss well to evenly coat.
  • 5. Return to oven and roast about 10 to 20 minutes longer.
  • 6. Remove from oven, toss again and sprinkle with fresh parsley and thyme. Serve warm.
  • *Thicker carrots are preferred. If you have thin carrots, reduce roasting time as needed.

Enjoy!

(source: http://www.cookingclassy.com/2015/11/honey-roasted-carrots/)


Garlic Herb Potatoes

Ingredients

  • 1½ pounds baby Yukon Gold potatoes (baby red potatoes also work well)
  • 1 sprig rosemary
  • 3 sprigs thyme
  • 2 cups low sodium chicken broth, plus ½ cup more if necessary
  • 2 tablespoons olive oil
  • 2 tablespoons butter, divided
  • 1 teaspoon kosher salt, plus more for topping
  • 2 cloves garlic, minced
  • 2 tablespoons parsley, finely chopped

Instructions

  • 1. In a 10" nonstick skillet, arrange the baby potatoes so that they fit together neatly but with a bit extra room. You'll have to flatten them out later, so they need a little space.
  • 2. Add in the rosemary, thyme, chicken broth, olive oil, 1 tablespoon butter, and kosher salt. Heat the pan to high and bring to a boil. Once the broth boils, reduce the heat to medium, add in the garlic, and (almost) cover the skillet, leaving a very small opening for excess steam to escape. Make sure the broth continues to boil for 20 minutes, or until the potatoes are easily punctured with a fork.
  • 3. If the liquid has all absorbed, add the additional ½ cup of chicken broth. You could also use water here if you don't have enough broth, or a combination of the two. You want the liquid to cover about ⅓ way up the potatoes at this point.
  • 4. Remove the pan from the heat and use a meat mallet, wooden spoon, or back of a measuring cup to press down on the tops of the potatoes lightly until the skin cracks and they flatten out a bit.
  • 5. Return the potatoes to high heat, uncovered, and cook until the liquid evaporates and the potatoes are browned on the bottom, about 12 minutes.
  • 6. Remove the potatoes from heat again, turn the potatoes, scrape up any burnt bits, and add the last tablespoon of butter to the pan. Press the other sides of the potatoes to crack and flatten them more if necessary.
  • 7. Sprinkle the potatoes with parsley and cook until the other side is browned, about 5 minutes.
  • Serve warm and sprinkled with salt.

Enjoy!

(source: http://hostthetoast.com/crispy-outside-creamy-inside-garlic-herb-potatoes/)


Eggnog Snickerdoodle Cookies

Ingredients

    For the cookies:

  • 1 cup (120g) all-purpose flour (measured correctly)
  • ¾ tsp cornstarch
  • ¾ tsp baking powder
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ⅛ tsp salt
  • 2 tbsp (28) unsalted butter, melted
  • ¼ cup (60mL) light or dairy-free eggnog, warmed to room temperature
  • 1 tsp vanilla extract
  • ¼ cup (48g) granulated sugar
  • ¼ cup (52g) light brown sugar
  • For the coating:

  • 3 tbsp (36g) granulated sugar
  • ¼ tsp ground cinnamon
  • ⅛ tsp ground nutmeg

Instructions

  • 1. To prepare the cookies, whisk together the flour, cornstarch, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
  • 2. In a separate bowl, whisk together the utter, eggnog, and vanilla. Stir in the granulated and brown sugars. Add in the flour mixture, stirring until barely incorporated.
  • 3. Chill the cookie dough for at least 30 minutes, or up to 3 hours. (If chilling longer than 3 hours, cover the cookie dough with plastic wrap to avoid letting it dry out.)
  • 4. Preheat the oven to 350°F, and line a baking sheet with parchment paper or a silicone baking mat.
  • 5. To prepare the coating, stir together the sugar, cinnamon, and nutmeg in a small bowl.
  • 6. Using a spoon and spatula or a cookie scoop, drop one portion of cookie dough into rounded mounds in the bowl of spiced sugar. Rotate it until it’s fully coated; then roll it between your palms into a ball.
  • 7. Drop it back in the spiced sugar, coat again, and place on the prepared baking sheet. If the cookie dough was chilled longer than 1 hour, flatten the cookie dough balls slightly.
  • 8. Bake the cookies at 350°F for 9-12 minutes. Cool on the baking sheet for 10 minutes before turning out onto a wire rack.

Enjoy!

(source: http://amyshealthybaking.com/blog/2014/12/08/eggnog-snickerdoodles/)


Garlic Mashed Cauliflower

Ingredients

  • 1 large head of cauliflower (2-2 ¼ pounds)
  • 1 cup low sodium broth (either vegetable or chicken)
  • 3 Tablespoons milk (anything but skim)
  • 3 Tablespoons light or nonfat cream cheese
  • ¼ teaspoon garlic salt
  • freshly ground black pepper and salt
  • freshly chopped herbs like parsley or chives (optional)

Instructions

  • 1. Separate cauliflower into florets and chop core finely.
  • 2. In pot over high heat, simmer broth. Add cauliflower, cover and reduce heat to medium. Cook until cauliflower is very tender, about 12-15 minutes.
  • 3. Drain and discard liquid (the drier the cauliflower is, the better). Add milk, cream cheese, and garlic salt. Mash with potato masher until desired consistency is reached. If you’d like, you can run the mashed cauliflower through the food processor for a creamy consistency. Season with salt and pepper to taste. Top with fresh herbs (optional) and serve!

Enjoy!

(source: http://foodfolksandfun.net/2016/08/healthy-mashed-cauliflower/)


Cinnamon, Pecan Roasted Butternut Squash

Ingredients

  • 1 large butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 2 tablespoons brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup pecan halves
  • 2 sprigs rosemary

Instructions

  • 1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • 2. Place butternut squash in a single layer onto the prepared baking sheet. Add olive oil, maple syrup, brown sugar, cinnamon and nutmeg. Gently toss to combine.
  • 3. Place into oven and bake for 25-30 minutes, turning once, until tender.
  • 4. Add pecans during the last 10 minutes of cooking time. Serve immediately, garnished with rosemary, if desired.

Enjoy!

(source: http://damndelicious.net/2015/10/07/cinnamon-pecan-roasted-butternut-squash/)


Herb Roasted Turkey Breast

Ingredients

  • 3lb boneless turkey breast, thawed
  • 4 sage leaves, fresh
  • 1 tablespoon thyme, chopped, fresh
  • olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

  • 1. Place the turkey breast on a flat surface and gently lift the skin to expose the breast. Sprinkle evenly with the salt, pepper, thyme and the sage leave.
  • 2. Place the skin back down and drizzle with olive oil.
  • 3. Bake according to package instructions. Allow the turkey to rest for 15 minutes before slicing.

Enjoy!

(source: http://www.ohsweetbasil.com/herb-roasted-turkey-breast.html)


Pumpkin Pecan Cobbler

Ingredients

  • 1 cup + 3 tablespoons all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 cup pumpkin puree
  • 1/4 cup milk
  • 1/4 cup melted butter or vegetable oil
  • 1 1/2 teaspoons vanilla
  • Topping:

  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 cup chopped pecans
  • 1 1/2 cups very hot water

Instructions

  • 1. Preheat oven to 350 degrees.
  • 2. In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
  • 3. In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.
  • 4. In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing (WITHOUT STIRRING) and bake for 40 minutes or until the middle is set. (Be sure to place your casserole dish on a baking sheet in case it bubbles over)
  • 5. Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

Enjoy!

(source: http://www.laurenslatest.com/pumpkin-pecan-cobbler/?m)


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Healthy Oatmeal Cups

Ingredients

  • 3 cups old-fashioned rolled oats (not quick oats)
  • 2/3 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup milk
  • 2 eggs
  • 1/2 cup applesauce
  • 2 teaspoons vanilla extract
  • 3/4 cup blueberries, sliced bananas, sliced strawberries, chocolate chips, or dried cranberries

Instructions

  • 1. Preheat oven to 350 degrees and spray a muffin tin with baking spray.
  • 2. In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, applesauce, and vanilla extract. Stir in desired fruit of choice.
  • 3. Using an ice cream scoop, place scoops of the oatmeal mixture in each cup. Sprinkle additional fruit on top.
  • 4. Bake for 25-30 minutes or until middles are set. Let oatmeal cups cool in the pan. Enjoy!

Enjoy!

(source: http://www.ebay.com/gds/Healthy-Oatmeal-Cups-/10000000206749204/g.html?roken2=ti.pQ2hyaXN0eSBEZW5uZXk=)


Baked Pork Chops with Apples and Sweet Potatoes

Ingredients

  • 1/2 cup maple syrup
  • 1 teaspoon minced garlic
  • OR 1 small garlic clove, peeled and minced
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 tablespoon freshly ground black pepper
  • 1/4 teaspoon ground cinnamon
  • 1 cup chicken stock or broth
  • 2 tablespoons vegetable oil
  • 4 boneless loin pork chops, 1 1/2 inches thick
  • 3 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 2 Granny Smith apples, cored, quartered and cut into 1-inch slices
  • Parsley for garnish (optional)

Instructions

  • 1. Heat oven to 375°F. Combine maple syrup, garlic, ginger, salt, pepper, cinnamon and chicken stock; mix well. Line a roasting pan with aluminum foil.
  • 2. Heat oil in large skillet over medium-high heat. Brown pork chops on both sides. Remove from pan. Place chops in roasting pan.
  • 3. Add sweet potatoes and apples. Pour maple syrup mixture over ingredients in pan.
  • 4. Bake, uncovered, 25 minutes. Remove pan from oven. Turn chops, sweet potatoes and apples gently with spatula. Return to oven.
  • 5. Bake an additional 10 minutes or until apples and potatoes are soft and pork internal temperature reaches 145°F. Spoon apples and sweet potatoes onto serving platter and cover loosely.
  • 6. Pour remaining sauce into medium saucepan and simmer to reduce for 5 minutes. Pour over pork chops, sweet potatoes and apples. Serve.

Enjoy!

(source: http://www.crisco.com/recipes/baked-pork-chops-with-yams-and-apples-936)


Sweet Potato Cornbread

Ingredients

  • 1 large sweet potato (yielding 1.5 cups mashed; roasting instructions below)
  • 1 cup whole grain cornmeal
  • ½ cup dry creamy wheat (i.e., Cream of Wheat)
  • 1 cup all purpose flour
  • ½ cup granulated sugar
  • 1 TB baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp table salt
  • 2 large eggs, room temp
  • ½ cup whole Greek yogurt, plain
  • ¾ cup milk
  • 2 TB olive oil
  • 4-5 pats real butter

Instructions

  • 1. Do ahead of time: Wrap sweet potato in heavy foil and roast 1.5 hours at 425 F. Once it can easily be pierced with fork, it's done. Carefully unwrap (it's hot!) and let cool enough to handle. Mash sweet potato. Measure out 1.5 cups for use in this recipe.
  • 2. Heat oven to 425 F. Spray a 10 inch cast iron skillet with oil and set in oven on lower middle rack.
  • 3. In a large bowl, whisk together the cornmeal, dry creamy wheat, flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, combine mashed roasted sweet potato, eggs, yogurt, milk, and olive oil. Whisk to combine well. Mixture should be smooth and thick.
  • 4. Using a rubber spatula, gently fold sweet potato mixture with the cornmeal mixture just until no dry streaks of flour remain. Do not over-mix.
  • 5. Place preheated/greased skillet on a heat-safe surface. Scrape batter into skillet, evening out the top into the edges. Bake 25-30 minutes or until top is puffy and golden brown. There should be cracks visible around edges of cornbread.
  • 6. After baking, place cornbread on wire rack. Immediately place 4-5 pats of butter on top, letting butter melt into the cornbread. Slice and serve with additional butter, if desired.

Enjoy!

(source: http://www.chewoutloud.com/2015/11/02/sweet-potato-cornbread/)


Apple Fries with Caramel Cream Dip

Ingredients

    For the Apples:

  • 4 to 5 tart apples, we used Pink Ladies
  • 1 cup buttermilk
  • 1 cup sugar
  • wonder flour
  • vegetable oil for frying
  • cinnamon and sugar, to taste
  • For the Dip:

  • 1 (8 oz) cream cheese
  • 1 small container cool whip (or 1 cup whipping cream with 1/2 cup sugar- whipped until stiff)
  • 1 cup caramel sauce

Instructions

  • 1. In a fry pan, or deep fryer heat vegetable oil for frying.
  • 2. Mix together the buttermilk and sugar in a medium size bowl. Peel and slice apples and add them to the buttermilk mixture as you go to prevent browning.
  • 3. In a shallow dish, put a layer of wonder flour. Pull the apples out of the buttermilk mix, one at a time and lightly coat all sides in the flour.
  • 4. When oil is nice and hot, gently place coated apples into the oil so they are not touching, when the bottom side begins to turn golden, flip over and brown the second side. Quickly remove to a tray lined with paper towels to soak up excess grease and cool. 5. Sprinkle immediately with cinnamon and sugar while they are hot.
  • 6. For the dip: Mix together the cream cheese and cool whip until completely blended then stir in the caramel sauce.
  • 7. Place into a bowl for dipping and drizzle a little extra caramel sauce over the top.

Enjoy!

(source: http://www.favfamilyrecipes.com/apple-fries-with-caramel-cream-dip/#_a5y_p=4491686)


Roast Chicken with Potatoes and Butternut Squash

Ingredients

  • 2 tablespoons minced garlic, divided
  • 1 teaspoon salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1/2 teaspoon dried rubbed sage
  • 1 (3 1/2-pound) roasting chicken
  • Cooking spray
  • 12 ounces red potatoes, cut into wedges
  • 1 1/2 cups cubed peeled butternut squash (about 8 ounces)
  • 2 tablespoons butter, melted

Instructions

  • 1. Preheat oven to 400°.
  • 2. Combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and sage in a small bowl. Remove and discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under chicken. Rub garlic mixture under loosened skin. Place chicken, breast side up, on rack of a broiler pan coated with cooking spray. Place rack in broiler pan.
  • 3. Combine potatoes, squash, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange vegetable mixture around chicken. Bake at 400° for 1 hour or until a thermometer inserted into meaty part of thigh registers 165°. Let stand 10 minutes. Discard skin.

Enjoy!

(source: http://www.myrecipes.com)


Chili-Pasta Skillet

Ingredients

  • 1 LB lean ground beef
  • ¾ cup chopped onion
  • 1 15 ounce can red kidney beans, black beans, or red beans, rinsed and drained
  • 1 14 1/2 ounce can diced tomatoes, undrained
  • 1 8 ounce can tomato sauce
  • ½ cup dried elbow macaroni (2 ounces)
  • 1 4 ounce can diced green Chile peppers, drained
  • 2 teaspoons chili powder
  • ½ teaspoon garlic salt
  • ½ cup shredded Monterey Jack or cheddar cheese (2 ounces)

Instructions

  • In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat.
  • Stir in beans, undrained tomatoes, tomato sauce, uncooked macaroni, Chile peppers, chili powder, and garlic salt. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until macaroni is tender, stirring often. Remove skillet from heat; sprinkle mixture with cheese. Cover and let stand about 2 minutes or until cheese is melted.
  • Makes 6 servings

Enjoy!

(source: http://www.bhg.com)


Chicken with Parmesan Noodles

Ingredients

  • 1 9 ounce package refrigerated angel hair pasta
  • 4 large carrots, thinly sliced
  • 2 tablespoons butter
  • 1 ½ pounds skinless, boneless chicken breast halves
  • 6 tablespoons purchased basil pesto
  • ¼ cup finely shredded Parmesan cheese
  • Olive oil (optional)
  • Fresh basil (optional)

Instructions

  • Cook pasta according to package directions.
  • Meanwhile, in 12-inch skillet cook carrots in 1 tablespoon melted butter over medium heat for 3 minutes. Add chicken; cook and stir 4 to 5 minutes or until no pink remains in chicken. Add 4 tablespoons pesto; toss to coat.
  • Drain pasta. Return to pan; toss with remaining butter and pesto. Serve with chicken mixture. Sprinkle pasta with Parmesan cheese and ground black pepper. Drizzle with olive oil and top with basil. Makes 6 servings.

Enjoy!

(source: http://www.bhg.com)


Chicken-Noodle Casserole

Ingredients

  • 4 stalks celery, chopped
  • 1 medium onion, chopped
  • 1 tablespoon vegetable oil
  • 2 LBS chicken legs and/or thighs
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried thyme, crushed
  • ½ teaspoon salt
  • 1 slice bread
  • 1 12 ounce package jumbo or extra-large egg noodles
  • 1 8 ounce container sour cream dip, cheddar French onion dip, or French onion dip
  • 2 tablespoons all-purpose flour
  • Nonstick cooking spray
  • 2 tablespoons fresh parsley

Instructions

  • Preheat oven to 375 degrees F. In a Dutch oven cook two-thirds of the celery and two-thirds of the onion in hot oil over medium heat for 3 minutes. Add chicken, pepper, thyme, and salt; cook for 2 minutes. Add 6 cups of water. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes until chicken is no longer pink.
  • Meanwhile, for topping, tear bread in small pieces. Finely chop remaining celery and onion. In a small bowl toss together the bread, celery and onion; set aside.
  • With a slotted spoon transfer chicken to a cutting board to cool slightly. Add noodles to simmering broth; boil gently for 7 to 8 minutes, just until tender, stirring occasionally. With a slotted spoon transfer noodles, celery, and onion to a 3-quart baking dish.
  • For sauce, in a bowl whisk together sour cream dip and flour. Gradually whisk in 1 cup of the hot broth until smooth. Add sauce to broth in Dutch oven; cook and stir until boiling.
  • Meanwhile, discard skin and bones from chicken. Chop chicken, then add to noodles in dish. Gently stir in sauce. Sprinkle with topping, then lightly coat with cooking spray.
  • Bake, uncovered, for 30 to 35 minutes until casserole is heated through and topping begins to brown. Top with parsley just before serving.

Enjoy!

(source: http://www.bhg.com)


Baked Eggs in Bread Bowl

Ingredients

  • 8 crusty dinner rolls
  • 8 large eggs
  • ¼ cup chopped mixed herbs, such as parsley or chives
  • 2 tablespoons heavy cream
  • Salt and pepper to taste
  • 4 tablespoons grated Parmesan cheese

Instructions

  • Preheat oven to 350ºF. Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a rimmed baking sheet. Reserve tops.
  • Crack an egg into each roll, then top with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan.
  • Bake until eggs are set and bread is toasted, 20 to 25 minutes. After eggs have cooked for 20 minutes, place bread tops on baking sheet and bake until golden brown. Let sit 5 minutes. Place tops on rolls and serve warm.

Enjoy!

(source: http://www.myrecipes.com/recipe/baked-eggs-bread-bowls )


Baked Spaghetti

Ingredients

  • 1 (16 oz. package) of spaghetti
  • 1 pound ground beef – or – ground turkey
  • 1 (32 oz.) jar marinara
  • 2 cups shredded mozzarella cheese
  • ½ cup Parmesan cheese

Instructions

  • Preheat your oven to 350 degrees. Bring a large pot of water to a boil. Cook spaghetti thoroughly, about 10-13 minutes. Drain spaghetti.
  • Heat a large skillet over medium heat. Cook ground beef until browned, about 10 minutes. Add ground beef to drained spaghetti, stir in marinara sauce.
  • Add spaghetti into baking dish, layer with mozzarella cheese. Bake for 30-45 minutes until baked spaghetti is crispy on top. Serve with additional Parmesan cheese as desired.

Enjoy

(source: http://www.cheap-chef.com/baked-spaghetti-recipe/


Chow Mein

Ingredients

  • 3 boneless skinless chicken breasts
  • 1 large package chow mein noodles
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 tablespoon grated ginger
  • 2 thinly chopped carrots
  • ¼ cup celery
  • ¼ cup soy sauce

Instructions

  • Boil chow mein noodles in a large pot over high heat. In a skillet over medium heat cook 3 sliced boneless skinless chicken breasts. When chicken is fully cooked, add in chopped red bell pepper, green bell pepper, grated ginger and chopped celery and soy sauce. Continue cooking on medium heat until vegetables are tender, stir often. Drain the chow mein noodles and mix in pan with chicken and vegetables.

Enjoy

(source: http://www.cheap-chef.com/cheap-and-easy-chicken-chow-mein/ )


Chicken Broccoli Crescent Roll Recipe

Ingredients

  • 1 can of refrigerated crescent rolls
  • ½ cup of shredded sharp cheddar cheese
  • 8 pieces of thinly-sliced chicken breast
  • 8 broccoli florets

Instructions

  • Preheat your oven to 375 degrees.
  • Microwave broccoli for 3 minutes to make it tender.
  • Unroll the crescent roll dough and arrange in a circle on a baking sheet, with the edges pointing outward.
  • Sprinkle cheese along the base of the crescent rolls, then add a slice of chicken and a broccoli floret.
  • Roll the crescent roll back up and pinch the ends together to seal the dough.
  • Bake for 12 to 15 minutes, until light golden brown.

Enjoy!

(source: http://parentpretty.com/crescent-roll-recipe-chicken-broccoli/#_a5y_p=1320581)


Oven Baked Potato Skins

Ingredients

  • 6 small (2.5 lbs.) russet potatoes
  • 6 oz. bacon – or – bacon bits
  • 2 tbsp. vegetable oil
  • ¼ tsp garlic powder
  • ¼ tsp smoke paprika (optional)
  • 2 oz. shredded sharp cheddar cheese
  • 2 whole green onions
  • ½ cup sour cream
  • salt to taste

Instructions

  • Preheat the oven to 400 degrees. Wash the potatoes well and prick the skins a few times with a fork. Place the potatoes directly on the oven rack and bake for about 45 minutes or until they’re tender all the way through. Cooking time will depend on the size and thickness of your potatoes. Check doneness by piercing the largest potato with a fork.
  • Meanwhile, prepare the rest of the ingredients. Slice the bacon into small pieces and cook in a skillet over medium heat until brown and crispy. Drain on a paper towel lined plate. Slice the green onions. In a small bowl combine the vegetable oil, garlic powder, and smoked paprika.
  • Once the potatoes are cooked, use a small dishtowel to help hold the hot potatoes as you cut them in half. Use a spoon to scoop out the insides of the potatoes, leaving about ¼ inch of potato attached to each skin. Save the scooped out potato for another use.
  • Line a baking sheet with foil. Place each scooped out potato on the baking sheet. Brush the seasoned oil over the surface of the potatoes. Use any leftover residual oil on the brush to lightly coat the outside (peel side) surface of the potatoes. Sprinkle liberally with salt. Move the baking sheet to the oven and bake for an additional 15 minutes at 400 degrees to allow the potatoes to crisp up.
  • Once the potatoes have crisped and are lightly golden brown on the edges, sprinkle the shredded cheese over top. Return to oven for 1-2 minutes or until the cheese is melted. Take the potatoes back out and top with a dollop of sour cream, bacon, sliced green onions, or any other ingredients that you would like.

Enjoy

(source: http://www.budgetbytes.com/2012/12/oven-baked-potato-skins/


Breakfast Rollups

Ingredients

  • 4 (6-inch) plain or spinach tortillas
  • 8 tablespoons whipped cream cheese
  • 4 leaves green leaf lettuce
  • 4 (1-oz) slices of deli ham

Instructions

  • Place the tortillas on individual pieces of wax paper. Spread 2 tablespoons of cream cheese over each tortilla.
  • Top each with 1 lettuce leaf and a slice of ham then roll-up the tortilla. Roll in wax paper and keep chilled until ready to serve.
  • When ready to serve, slice and remove the wax paper.

Enjoy

(source: http://www.mrfood.com/Misc-Breakfast-Recipes/Breakfast-Rollups/)


Easy Butternut Squash Soup

Ingredients

  • 1 medium butternut squash
  • 2 Tbsp olive oil
  • 2 potatoes
  • 1 onion
  • 4 cups vegetable stock
  • Salt and pepper, to taste

Instructions

  • 1. Chop butternut squash, onion and potatoes into cubes.
  • 2. Warm a large pot and add in olive oil. Add in onions and cook till soft.
  • 3. Add in potatoes and squash. Cook for a minute or so.
  • 4. Add in vegetable stock and let simmer for about 30 minutes or until potatoes and squash are soft.
  • 5. Using a blender or food processor, blend the soup until smooth. If too thick, add a bit of water.
  • 6. Season with salt and pepper.

Enjoy!

(source: http://www.mycookinghut.com/2010/02/20/easy-butternut-squash-soup/)


Pumpkin Oatmeal Cookies

Ingredients

  • 3 medium bananas
  • 1 cup pumpkin puree
  • 1 ½ cups oatmeal
  • ¼ cup raisins
  • ¼ sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla
  • Pinch of salt

Instructions

  • 1. Preheat oven to 350° F
  • 2. In a large mixing bowl, mash the bananas until no chunks remain. Add all other ingredients- pumpkin puree, pumpkin spice, raisins, oatmeal, sugar, vanilla and salt.
  • 3. Measure out batter into small balls, flatten and place on a greased baking sheet.
  • 4. Bake for 15-20 minutes, or until firmly solid. Let cool before eating.

Enjoy

(source: http://www.oneingredientchef.com/pumpkin-oat-cookies/


Baked Sweet Potato Fries

Ingredients

  • 3 Sweet potatoes
  • 6 tsp of cornstarch per potato
  • 3 Tbsp olive oil
  • Seasonings (Salt, Cayenne Pepper, Garlic- whichever you like!)

Instructions

  • 1. Preheat oven to 400° F
  • 2. Line a large baking pan with parchment paper, or a silicone mat
  • 3. Wash and peel potatoes. Cut off the ends, then cut potatoes into thin slices, about ¼ inch wide. Place in a large bowl with cornstarch and toss to coat. Place potatoes in strainer to get rid of extra cornstarch. Discard cornstarch from bowl.
  • 4. Place potatoes back in empty bowl, add in olive oil and seasoning and toss. Line potatoes on baking sheet- be careful not to overcrowd.
  • 5. Bake for 15 minutes. Remove from oven and flip.
  • 6. Place back in over for 10-15 more minutes, be sure to rotate pan.
  • 7. Turn off oven and leave fries in as oven cools for about 30 minutes. Enjoy immediately

Enjoy

(source: http://sallysbakingaddiction.com/2013/09/12/baked-sweet-potato-fries/)


Mango Guacamole

Ingredients

  • 2 medium – avocados
  • 1 jalapeño pepper (or your favorite kind of pepper)
  • 1/2 medium tomato
  • 1 clove of garlic
  • 1 lime
  • 1 mango
  • 1/8 teaspoon of sea salt
  • 1/8 teaspoon of ground black pepper

Instructions

  • Mash the avocado with the back of your fork to the consistency you want.
  • Some people like their guacamole chunky and others do not.
  • If you like your guacamole completely smooth just put all of the ingredients in the food processor and blend completely. Fold in the rest of the ingredients and serve!

Enjoy!

(source: )


Ground Turkey Burritos

Ingredients

  • 1 lb. lean ground turkey
  • 1-2 cups of chopped onions and green peppers
  • 1 cup of cooked rice
  • 1 tablespoon of Taco seasoning
  • 2 cups cooked pinto beans (pureed with 2 tablespoons of water)
  • 10 whole wheat tortillas

Instructions

  • 1. Cut potatoes into bite size pieces and place into 1/3 of a 9×13 baking dish.
  • 2. Depending on size of chicken, you may want to slice them into smaller pieces. Place the chicken in the middle 1/3 of your baking dish.
  • 3. Fill up the remaining 1/3 of your baking dish with the green beans.
  • 4. Sprinkle entire dish evenly with Ranch Seasoning. Pour melted butter over all the food.
  • Cover with foil and bake at 350 degrees for 1 hour.

Ranch Seasoning Mix:

Ingredients

  • 5 Tablespoons dried minced onions
  • 7 teaspoon parsley flakes
  • 4 teaspoon salt
  • 1 teaspoon garlic powder

Instructions

  • Cook ground turkey in a skillet until browned.
  • Add onions and peppers and cook 2-3 more minutes, until tender.
  • Add the cooked rice, taco seasoning, and the pureed pinto beans to hold it altogether.
  • Spoon ¼ cup of the mixture into the center of a whole wheat tortilla.
  • Top the mixture with shredded lettuce and cheese.
  • Roll tortilla like a burrito.
  • Place entire burrito on a hot skillet, sprayed with cooking spray, seam side down.
  • Cook burrito on the seam, until it seals.
  • Cook the other side to brown slightly.
  • Let the burritos cool slightly, and serve!
  • You can also incorporate the previous recipe for mango salsa to add extra nutrients!

Enjoy

(source: http://www.superhealthykids.com/burrito-recipe/


Creamy Avocado Smoothie

Ingredients

  • 1 cup of coconut milk
  • 1 tablespoon of lemon juice
  • 1 avocado
  • 1 cup frozen kale or spinach
  • 1 tablespoon maple syrup
  • 1/2 cup plain yogurt

Instructions

  • Blend all ingredients in a high powered blender.
  • Pour into a container and freeze at least 2 hours.
  • After frozen, remove from freezer and wait about 10 minutes to make scooping easier.

Enjoy

(source: http://www.superhealthykids.com/kids-favorite-green-ice-creams/)


Oven Baked Squash Chips

Ingredients

  • One yellow squash or zucchini squash (makes 25-30 chips)
  • Salt

Instructions

  • 1. Using either a mandolin or a knife, slice the squash as thin as you can. This is the hardest and most important step of making these chips, so take your time.
  • 2. Spray a cookie sheet (or two) liberally with cooking spray. Then line the squash slices up on the cookie sheets, ensuring that they don’t touch (they can be really close to each other, but not touching). Preheat the oven to 200 degrees.
  • 3. Sprinkle salt over the squash slices. BE CAREFUL during this step – the chips will shrink and you don’t want them to be too salty.
  • 4. Put the cookie sheets into the oven. Let the squash chips bake for 2-3 hours (check them at 2 hours and see how long they need from there). The longer you bake them the crunchier they will be.
  • 5. Once they look golden brown, the chips are ready. Remove them from the oven and allow them to cool before eating.
  • You can add any other spices you’d like, including paprika, garlic powder, or cayenne pepper.

Enjoy!

(source: https://digintobooks.wordpress.com/2012/03/31/snacker-day-saturday-331/)


Ranch Chicken with Potatoes & Green Beans

Ingredients

  • 2 lbs boneless skinless chicken breasts
  • 3 tbsp Ranch Seasoning mix (you may buy a seasoning packet or see below for recipe)
  • 1/2 cup butter, melted
  • 6-8 red potatoes
  • 12 oz green beans (fresh or frozen)

Instructions

  • 1. Cut potatoes into bite size pieces and place into 1/3 of a 9×13 baking dish.
  • 2. Depending on size of chicken, you may want to slice them into smaller pieces. Place the chicken in the middle 1/3 of your baking dish.
  • 3. Fill up the remaining 1/3 of your baking dish with the green beans.
  • 4. Sprinkle entire dish evenly with Ranch Seasoning. Pour melted butter over all the food.
  • Cover with foil and bake at 350 degrees for 1 hour.

Ranch Seasoning Mix:

Ingredients

  • 5 Tablespoons dried minced onions
  • 7 teaspoon parsley flakes
  • 4 teaspoon salt
  • 1 teaspoon garlic powder

Instructions

  • Mix together and store in an air tight container.

Enjoy

(source: http://aneverydayblessing.com/2014/03/30/ranch-chicken-with-potatoes-green-beans/


Chocolate Covered Frozen Banana and Peanut Butter Bites

Ingredients

  • 3 medium-ripe bananas, sliced
  • 1/4 cup smooth peanut butter
  • 10 oz baking chocolate

Instructions

  • 1. Arrange half of the banana slices on a baking sheet lined with parchment paper. Spread with peanut butter.
  • 2. Top with the other half of banana slices and freeze for about one hour.
  • 3. In the meantime, cut chocolate in pieces and put 2/3 of it in a microwave safe bowl.
  • Microwave on medium power for 30 seconds, stir, then repeat in 15 seconds interval until the chocolate has melted. (If you prefer to melt chocolate on the stove top, place a heatproof bowl over a small saucepan filled with simmering water. On low heat, stir chocolate until melted (allow a few minutes). Ensure the chocolate avoids contact with water and steam whilst melting). Add 1/3 remaining chocolate and keep stirring until it is fully melted. It's called tempering the chocolate. It will allow the chocolate to have a glossy texture and to set correctly.
  • 4. Remove bites from the freezer and dip them into melted chocolate. You have to work quickly before the bites start to thaw and get mushy. If you want to take you time, you can work with one bite at a time and leave the others in the freezer. Using two forks, dip one bite in melted chocolate and roll it to cover all sides. Using one fork, remove bite from chocolate. With the other fork, remove excess chocolate and arrange the bite back on baking sheet.
  • 5. Freeze at least 3 hours or until ready to serve. Keep them in the freezer.
  • for those with a peanut sensitivity, substitute peanut butter with almond butter or sunbutter, or simply dip the banana slices in chocolate and freeze

Enjoy

(source: http://notenoughcinnamon.com/2012/07/04/chocolate-covered-frozen-banana-peanut-butter-bites/)


Watermelon Yogurt Pops

Ingredients

  • 3 cups cubed watermelon
  • 1/2 cup Greek yogurt
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice

Instructions

  • In a blender, blend together the watermelon, yogurt, sugar, and lemon juice.
  • Pour into popsicle molds, or small paper cups, and insert popsicle sticks.
  • Freeze until firm, about 4 hours or overnight.

Enjoy!

(source: http://www.yummly.com/recipe/external/Watermelon-Yogurt-Pops-1013332 )


Watermelon Cheddar Burgers

Ingredients

  • 4 hamburger patties-ready to grill
  • 4 slices white cheddar cheese
  • 4 slices watermelon about the same size as the burgers, seeded
  • 1 tablespoon ground pepper
  • 4 buns toasted

Instructions

  • Grill the hamburgers almost to desired doneness but 30 seconds before they are done, place a cheese slice atop each burger.
  • Place the watermelon slices on the grill and dust with the pepper to taste.
  • Assemble the burgers on the buns with a slice of warmed watermelon on each burger on top of the cheese.

Enjoy

(source: http://www.watermelon.org/recipes/Flash-Grilled-Watermelon-Cheddar-Burgers-142.aspx


Watermelon Salsa

Ingredients

  • 3 cups finely diced seedless watermelon
  • 2 jalapeno peppers, seeded and minced
  • 1/3 cup chopped cilantro
  • 1/4 cup lime juice
  • 1/4 cup minced red onion
  • 1/4 teaspoon salt, or to taste

Instructions

  • Place watermelon, jalapenos, cilantro, lime juice and onion in a medium bowl; stir well to combine.
  • Season with salt and serve at room temperature, or chilled.
  • To increase heat of the salsa, use some or all of the pepper seeds and flesh depending on your preference
  • Serve with tortilla chips, grilled chicken, or pork.

Enjoy

(source: http://www.eatingwell.com/recipes/watermelon_salsa.html )


Easy Blueberry Cobbler

Ingredients

  • 1/2 cup butter
  • 1 cup self-rising flour
  • 1 cup white sugar
  • 1 cup milk
  • 4 cups fresh blueberries

Instructions

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place butter in an 8-inch square-baking dish.
  • Melt butter in the preheating oven, about 5 minutes.
  • Remove from oven.
  • Mix flour, sugar, and milk in a bowl until combined; pour batter over melted butter.
  • Scatter blueberries over batter.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Enjoy!

(source: http://allrecipes.com/recipe/easy-blueberry-cobbler/ )


Blueberry Chicken Salad Wraps

Ingredients

  • 3 tablespoons plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 cup celery, finely chopped
  • 1 teaspoon salt
  • 2 cups cooked chicken, diced
  • 1 cup fresh blueberries
  • 6 large lettuce leaves
  • 6 whole-wheat tortillas

Instructions

  • In a medium bowl, combine yogurt, mayonnaise, celery and salt.
  • Gently stir in chicken and blueberries.
  • To warm tortillas, place a damp paper towel on a microwave-safe plate and top it with a tortilla. Repeat to make a stack of paper towels and tortillas, topped with a damp paper towel.
  • Microwave on high until hot, 30-60 seconds.
  • Place warm tortillas on counter and top each with a lettuce leaf.
  • Scoop about 1/2 cup chicken-blueberry salad onto each lettuce leaf.
  • Roll up each tortillas and cut in half.
  • Secure with toothpicks if desired. Serve immediately or wrap tightly in foil and refrigerate.

Enjoy

(source: http://farmflavor.com/blueberry-chicken-salad-wraps/


Blueberry Yogurt Smoothie

Ingredients

  • 1 cup Plain, Unflavored Yogurt
  • 1 cup Fruit (your Choice - Blueberries, Peaches, Pineapple, Etc)
  • 1/4 cup Milk
  • 1 dash Honey
  • Ice

Instructions

  • Place yogurt, fruit, milk, honey and a handful of ice all into a blender.
  • Blend until smooth.
  • Taste for sweetness and add more honey, if needed.

Enjoy

(source: http://thepioneerwoman.com/cooking/2008/07/blueberry-yogurt-smoothie-try-it/ )


3-Ingredient Strawberry Banana Ice Pops

Ingredients

  • 1 large ripe banana, peeled, cut into chunks, & frozen
  • 12 large strawberries, sliced in half
  • 1/2 cup pineapple juice or orange juice

Instructions

  • Blend all of the ingredients together on high speed until smooth - about 2 minutes. Scrape down the sides of the blender as needed as you go.
  • Pour the mixture into ice pop molds (or paper cups if you don’t have a mold). If your mold has slots for sticks, you can insert them before freezing - if not, freeze for 2 hours, then put a wooden popsicle stick in the middle. Continue to freeze for an additional 6 hours or overnight.
  • Run molds under hot water to remove.

Enjoy!

(source: http://sallysbakingaddiction.com/2014/06/22/3-ingredient-strawberry-banana-popsicles/ )


Strawberry Spinach Salad

Ingredients

  • 6 ounces baby spinach leaves, rinsed and dried
  • 1 pint fresh strawberries, thinly sliced
  • 1⁄2 cup thinly sliced sweet onion
  • 1⁄2 cup bottled balsamic vinaigrette
  • 1 tablespoon sugar

Instructions

  • In a small mixing bowl, stir together salad dressing and sugar until sugar is dissolved.
  • In a large mixing bowl, toss spinach, strawberries and onion.
  • Drizzle with dressing and toss to coat.

Enjoy

(source: http://www.food.com/recipe/easy-strawberry-spinach-salad-116244


Strawberry & Yogurt Parfait

Ingredients

  • 1 cup sliced fresh strawberries
  • 1 teaspoon sugar
  • 1/2 cup nonfat plain Greek yogurt
  • 1/4 cup granola

Instructions

  • Combine strawberries and sugar in a small bowl and let stand until the berries start to release juice, about 5 minutes.
  • To assemble, layer yogurt and strawberries in a 2-cup container. Top with granola.

Enjoy

(source: http://www.eatingwell.com/recipes/strawberry_yogurt_parfait.html )


Mini Fruit Pizzas

Ingredients

  • 1 batch of sugar cookies, cooled
  • 1 jars (13 oz) marshmallow creme
  • 1 package (8 oz) cream cheese
  • Kiwi fruit
  • Blueberries
  • Blackberries
  • Strawberries
  • Raspberries
  • Other fruit optional

Instructions

  • In the bowl of a stand mixer, combine the marshmallow creme and cream cheese until well-blended and smooth.
  • Spread mixture on top of prepared and cooled sugar cookies.
  • Top with fruit as desired.

Enjoy!

(source: http://thenerdswife.com/mini-fruit-pizzas.html)


Chicken and Asparagus Stir-Fry

Ingredients

  • 1 Tbsp. soy sauce
  • 1 Tbsp. honey
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1-inch)
  • 1 Tbsp. olive oil
  • 1 bunch asparagus, cut into bite-sized pieces
  • 4 cloves garlic, thinly sliced
  • 2 scallions, chopped
  • 2 tsp. toasted sesame oil
  • (optional) 1 tsp. toasted sesame seeds

Instructions

  • In a small bowl or in a ziplock bag, combine soy sauce and honey. Add chicken, and stir to coat. Set in the refrigerator until ready.
  • Meanwhile, heat oil in a large skillet over medium-high heat. Add asparagus, and saute until cooked, about 5 minutes. Remove the asparagus with a slotted spoon, and set aside.
  • Remove chicken from marinade, and add to skillet. Saute until nearly cooked through (with the insides still slightly pink), about 5 minutes. Then add garlic, scallions, and the reserved marinade to the pan. Saute for an additional 2 minutes until the chicken is cooked and the garlic is fragrant. Remove from heat and stir in sesame oil. Serve immediately with rice, garnished with toasted sesame seeds if desired.

Enjoy


POWER Muffins: Blueberry + Oatmeal + Yogurt

Ingredients

  • 2 cups all-purpose flour
  • 1 cup oats–quick or regular oats
  • 1/4 cup + 1 Tablespoon + 1 teaspoon Truvia Baking Blend OR 2/3 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups honey nonfat Greek yogurt (I like Chobani)
  • 2 large eggs, lightly beaten
  • 4 Tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries

Instructions

  • Heat oven to 350°.
  • Coat muffin tin with cooking spray or liners.
  • Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl.
  • Combine yogurt, eggs, butter, and vanilla in a second bowl.
  • Fold yogurt mixture into dry mixture; stir to combine completely. Gently fold in blueberries.
  • Spoon into muffin tins (don’t be afraid to fill them full). Bake until top is golden and springs back when you gently touch it, 20-25 minutes.

Enjoy

(source: http://fingerprickingood.com/2013/12/04/power-muffins-blueberryoatmealyogurt/#)


Grilled Sweet Potato & Bacon Salad

Ingredients

  • 5 strips bacon, cooked and chopped
  • 3 sweet potatoes, sliced thickly and grilled
  • 1 green onion, sliced thinly
  • salt & pepper
  • vegetable oil, for grilling
  •  
  • For the dressing:
  • 2 Tbsp whole grain mustard
  • 2 tsp vinegar
  • 2 tsp honey
  • 1/4 cup vegetable oil
  • salt & pepper

Instructions

  • Thickly slice potatoes in 3/4 inch discs and toss with vegetable oil, salt, and pepper. Cook both sides on a hot grill until done.
  • Cook and chop up the bacon and toss with the sweet potatoes and some green onion.
  • Serve with a honey mustard dipping sauce/dressing. Whisk really well, by the way. It can take a minute or two to get all the mustard evenly mixed with the oil.

Enjoy!

(source: http://globaltableadventure.com/2012/07/08/recipe-grilled-sweet-potato-bacon-salad-kumara/)


Sweet Roasted Acorn Squash

Ingredients

  • 1 acorn squash
  • 2 tablespoons whipped butter
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon

Instructions

  • Preheat oven to 350 degrees.
  • Slice acorn squash in half. Spread whipped butter over insides.
  • Sprinkle with cinnamon & brown sugar.
  • Place in a glass baking dish and pour in 1/2 cup water.
  • Cover with aluminum and roast in oven for 50 minutes.
  • Uncover and roast for 10 minutes.

Enjoy

(source: http://rachelschultz.com/2013/11/26/sweet-roasted-acorn-squash/)


Skinny Butternut Squash Soup

Ingredients

  • 4 lb butternut squash
  • 3 apples
  • 1 sweet onion
  • 32 oz can reduced-sodium chicken broth
  • 2 bay leaves
  • 1 Tbsp rosemary + garlic seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 Tbsp extra virgin olive oil

Instructions

  • Preheat oven to 400 degrees.
  • Place butternut squash in microwave for 2-3 minutes to soften squash before slicing.
  • Slice the squash lengthwise down the center from top to bottom. Scoop out seeds from squash.
  • Slice onion down center. Spray a roasting pan with nonstick cooking spray.
  • Place squash halves and onion onto roasting pan. Sprinkle with extra virgin olive oil.
  • Bake squash and onions in oven for 35-40 minutes. Remove squash and onions and allow to cool. Peel and dice apples and add to crock pot.
  • After squash and onions have cooled, remove skin and chop squash. Add to crock pot. Dice onions and add to crock pot.
  • Add chicken broth, rosemary + garlic blend, salt and pepper to crock pot. Stir all ingredients to mix and cook on high for 4 hours or on low for 8 hours. After squash has cooked, remove bay leaves and using an immersion blender or blender, blend to desired consistency.
  • To serve, top with a Tbsp of light sour cream and fresh chives (optional).

Enjoy

(source: http://www.skinnymom.com/2013/10/30/skinny-butternut-squash-soup/)


Skinny Strawberry Chocolate Chip Muffins

Skinny Loaded Baked Potato Soup

Ingredients

  • 1 and 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1/2 cup + 2 Tablespoons unsweetened applesauce
  • 1 egg white, beaten
  • 2/3 cup diced strawberries
  • 1/3 cup mini chocolate chips

To make a vegetarian version of this potato soup, omit the bacon and use “no-chicken” broth.

Instructions

  • Preheat oven to 350F degrees. Spray a muffin pan with nonstick cooking spray. Set aside.
  • In a large bowl, gently toss the flour, baking soda, and cinnamon. Set aside. In a separate bowl, mix the brown sugar, granulated sugar, and applesauce until together until no brown sugar lumps remain - a fork works well to break up the brown sugar here. Add the beaten egg white until fully incorporated. Add the wet ingredients to the dry until *just* combined - do not overmix. Fold in the strawberries and chocolate chips.
  • Divide the batter evenly between 10 muffin cups. Bake for 15-20 minutes. Muffins will be lightly golden in color and a toothpick inserted in the middle should come out clean. Mine took about 17 minutes. Allow muffins to cool and enjoy!

Enjoy!

(source: http://sallysbakingaddiction.com/2013/01/03/skinny-strawberry-chocolate-chip-muffins/)


Strawberry Brownie Kabobs

Turkey Chili Taco Soup

Ingredients

  • 1 box brownie mix
  • 2 16-oz packages of large strawberries
  • 1 bag marshmallows
  • 2 squares of Baker’s melting chocolate
  • Wooden skewers, cut in half

Instructions

  • Preheat oven to 350 degrees and spray mini muffin tins with non-stick spray. Prepare the brownie batter according to the package’s instructions and divide batter among muffin tins. Bake for 15-20 minutes, or until cake tester comes out clean. Allow brownies to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • Clean, dry, and cut the strawberries so both ends are flat (I just liked the look of them this way). Layer the strawberries, brownies, and marshmallows on the skewers and lay them out on a wax paper-lined cookie sheet. Melt the chocolate in a microwave-safe bowl in 30 second intervals until completely melted. Transfer to a piping bag or ziploc bag with the corner snipped off and drizzle each kabob. Transfer to the fridge to allow the chocolate to set and until ready to serve.

Enjoy

(source: http://www.ericasweettooth.com/2013/07/strawberry-brownie-kabobs.html)


The BEST Whole Wheat Pizza Dough

5-ingredient cream of zucchini soup

Ingredients

  • 1 envelope active yeast {I prefer Red Star}
  • 1/3 cup of warm water {about 100 degrees}
  • 1 tsp sugar
  • 1 1/2 cups of Whole Wheat Flour
  • 1 1/2 cups of Bread Flour
  • 1 tsp salt
  • 1 cup of warm water

Instructions

  • In a small bowl sprinkle the yeast and sugar over 1/3 cup warm water
  • Stir and let sit for 5 minutes
  • In the bowl of a stand mixer combine the flours and salt
  • Make a well in the center, add the yeast and additional water
  • Knead using the dough hook {you can also knead by hand of course} until you have a smooth dough
  • Shape into a ball, and allow it rise in a lightly oiled bowl {cover with plastic wrap or a clean kitchen towel} for 1 - 1 1/2 hours
  • Punch the dough down, divide into sections {if making more than one pizza} and let rest 15 minutes
  • Roll and shape dough, prick the center to create a thicker crust area, and top
  • Bake in a pre-heated oven @450 for 15 - 18 minutes

Enjoy


Skinny Loaded Baked Potato Soup

Skinny Loaded Baked Potato Soup

Ingredients

  • 1 tablespoon canola oil
  • 2 slices bacon, cut in half
  • 1/2 cup chopped onion
  • 1 1/2 pounds medium russet potatoes (2-3), scrubbed and diced
  • 4 cups reduced-sodium chicken broth
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup shredded extra-sharp Cheddar cheese, divided
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup snipped chives or finely chopped scallion greens

To make a vegetarian version of this potato soup, omit the bacon and use “no-chicken” broth.

Instructions

  • Heat oil in a large saucepan over medium heat. Add bacon and cook, turning occasionally, until crisp, 4 to 5 minutes. Transfer to a paper towel to drain, leaving the oil and bacon drippings in the pan. Add onion to the pan and cook, stirring, until starting to soften, 2 to 3 minutes. Add potatoes and broth. Bring to a boil. Reduce heat to maintain a simmer and cook until the potatoes are tender, 12 to 15 minutes.
  • Using a slotted spoon, transfer about half the potatoes to a bowl and mash until almost smooth, but still a little chunky. Return the mashed potatoes to the pan along with sour cream, 1/4 cup cheese and pepper. Cook, stirring, until the cheese is melted and the soup is heated through- 1 to 2 minutes. Serve garnished with crumbled bacon, the remaining 1/4 cup cheese and chives (or scallion greens).

Enjoy!

(source: http://www.eatingwell.com/recipes/loaded_baked_potato_soup.html)


Turkey Chili Taco Soup

Turkey Chili Taco Soup

Ingredients

  • 1.3 lbs 99% lean ground turkey
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 10 oz can Rotel tomatoes with green chilies
  • 15 oz canned or frozen corn, drained
  • 15 oz kidney beans, drained
  • 8 oz tomato sauce
  • 16 oz fat free refried beans
  • 1 packet taco seasoning
  • 2 1/2 cups fat free low sodium chicken broth

Instructions

  • In a large pot, brown turkey on medium heat, breaking up with a wooden spoon as it cooks. When cooked through, add onions and pepper and cook 2-3 minutes. Add tomatoes, corn, beans, tomato sauce, refried beans, taco seasoning and chicken broth. For a thinner soup, add more broth. Or, to have as chili, leave broth out Bring to a boil and simmer about 10-15 minutes.
  • Serve with a few baked tortilla chips and your favorite toppings such as low fat sour cream, jalapeños, reduced fat cheese, chopped scallions, onions, or chopped fresh cilantro.

Enjoy

(source: http://www.skinnytaste.com/2011/02/turkey-chili-taco-soup.html)


5-Ingredient Cream of Zucchini Soup

5-ingredient cream of zucchini soup

Ingredients

  • 1/2 small onion, quartered
  • 2 cloves garlic
  • 3 medium zucchini, skin on, cut in large chunks
  • 2 tbsp reduced fat sour cream
  • Fresh grated parmesan cheese for topping (optional)

Instructions

  • Combine chicken broth, onion, garlic and zucchini in a large pot over medium heat and bring to a boil. Lower heat, cover, and simmer until tender, about 20 minutes. Remove from heat and purée with a blender; add the sour cream and purée again until smooth.
  • Add salt and pepper to taste. Serve hot.

Enjoy

(source: http://www.skinnytaste.com/2008/03/cream-of-zucchini-soup-1-ww-point.html)


Grinch Kabobs

Grinch Kabobs

Ingredients

  • Green Grapes
  • Strawberries
  • Bananas
  • Mini Marshmallows
  • Toothpicks

Instructions

  • Slice bananas.
  • Cut stem end off of strawberries.
  • Place kabobs on toothpicks with grape then banana slice, then strawberry, then marshmallow on end.

Enjoy!

(source: http://www.raininghotcoupons.com/grinch-kabobs-recipe/)


Holiday Granola

Holiday Granola

Ingredients

  • 3 cups rolled oats
  • 1/2 cup shelled pistachios
  • 1 Teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup
  • 2 Tablespoons vegetable oil
  • 1/2 cup dried cranberries

Instructions

  • Preheat the oven to 275 degrees F.
  • In a large bowl toss oats with pistachios, nutmeg, salt and brown sugar. Stir in maple and oil to combine. Spread on a large rimmed baking sheet. Bake for 40 minutes, stirring half-way through. Cool completely on baking sheet. Stir in cranberries.

Enjoy!

(source: http://www.yummymummykitchen.com/2011/11/holiday-granola.html)


Low-Fat Gingerbread Cookies

Low-Fat Gingerbread Cookies

Ingredients

  • 3 tbsp unsalted butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup unsweetened applesauce
  • 1 egg
  • 1/3 cup dark molasses
  • 3 cups all-purpose flour plus more for dusting
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp ground cloves

Instructions

  • In a large mixing bowl, beat the butter, sugar and applesauce until smooth. Add the egg and molasses, mix well. In another large bowl, combine flour, baking soda and spices. Add to sugar and molasses mixture, stirring well. Divide the dough into two flat balls; cover with plastic wrap and chill in the refrigerator for at least 2 hours.
  • Preheat oven to 350°F. Generously dust the surface of your working area with flour before rolling out the dough. Work with one ball of dough at a time, keep the other refrigerated while you do so.
  • Roll the dough out to 1/4 or 1/8-inch thickness, sprinkle a little flour on top of the dough if it’s a little sticky. Cut the gingerbread with a cookie cutter shape of your choice. Place cookies 1 or 2 inches apart on a silpat-lined baking sheet. Bake 10-12 minutes.
  • For the icing: Mix the egg whites with lemon juice. Combine with powdered sugar, mixing well. If the icing is too thin, add more powdered sugar, if it’s too thick add a drop of lemon juice. Add to a piping bag to decorate cookies when cookies are cooled.

Enjoy!

(source: http://www.skinnytaste.com/2011/12/low-fat-gingerbread-cookies.html)


Skinny Pumpkin Pancakes

Skinny Pumpkin Pancakes

Ingredients

  • 1 cup white whole wheat flour
  • 1 cup white all-purpose flour (can use 2 cups all-purpose if white whole wheat isn’t available)
  • 1 Tbsp. baking powder
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 2 Tbsp. brown sugar
  • 2 egg whites, slightly beaten
  • 1-1/2 cups skim milk
  • 2 Tbsp. canola oil
  • 1/2 cup canned pumpkin

Instructions

  • In a large mixing bowl, combine flours, baking powder, ginger, nutmeg, salt, cinnamon and brown sugar.
  • In another medium sized mixing bowl, combine egg whites, milk, oil and pumpkin. Add pumpkin mixture to flour mixture and stir until just moistened. If batter seems too thick, add a little milk to thin it out to desired consistency.
  • Heat griddle or skillet on medium heat and spray with cooking spray. Pour batter onto heated griddle or skillet using a 1/4 cup measuring cup. Flip when bubbles appear at the top. Serve with buttermilk syrup and enjoy!

Enjoy!

(source: http://therecipecritic.com/2013/09/skinny-pumpkin-pancakes/)


Baked Apple Chips

Baked Apple Chips

Ingredients

  • butter for greasing the pan
  • 2 apples, any variety
  • 1/4 teaspoon ground cinnamon

Instructions

  • Preheat the oven to 250 degrees F. Generously butter a large baking sheet.
  • On a cutting board, turn an apple on its side and cut into very this slices, about 1/8 inch thick. (I used a mandolin.) Using a small cookie cutter, cut the core out of each apple slice and discard.
  • Spread the apple slices out in one layer on the baking sheet. Sprinkle with cinnamon. Bake for 30 minutes, flip the apple pieces over, and bake for another 30-50 minutes until crisp. Depending on how evenly you sliced the apples, some may be done sooner than others. If so, remove the thinner ones when they are brown and crisp and allow the thicker ones additional time in the oven.

Enjoy!

(source: http://www.aspicyperspective.com/2014/09/baked-apple-chips.html)


Skinny Turkey & Wild Rice Soup

Skinny Turkey and Wild Rice Soup

Ingredients

  • 2 Carrots, Chopped
  • 2 Celery Stalks, Chopped
  • 1 Medium Onion, Chopped
  • 2 Garlic Cloves, Minced
  • 6 1/2 C. Reduced Sodium Chicken Broth
  • 3 Tbsp. Flour
  • 1 C. Long Grain & Wild Rice, Uncooked
  • 1 Tsp. Dried Thyme
  • 1 Bay Leaf
  • 2 C. Turkey Breast, Cooked & Shredded or Cubed
  • 1 C. Fat Free Half & Half
  • Salt & Pepper to Taste

Instructions

  • Place the carrots, celery, onion and garlic into a large stock pot along with 1/2 c. of the chicken broth. Sauté over medium heat for about 10 minutes or until the onion is translucent and the vegetables are tender. Sprinkle in the flour and continue to stir for about 3 minutes.
  • Add in the rest of the broth, along with the wild rice, thyme, and bay leaf. Bring the pot to a boil. Cover the pot, reduce the heat to medium-low and cook for 25-30 minutes. When the rice is tender, add in the and the turkey. Cook for 10 minutes.
  • Stir in the half & half and allow to cook for another 10 minutes. Remove the bay leaf and season with salt and peper.

Enjoy!

(source: http://www.theskinnyfork.com/blog/skinny-turkey-wild-rice-soup)


Bacon & Egg Breakfast Cups

This recipe makes approximately 6-8 cups. Basically, it’s one egg per person. Although, I will say, you are going to want 2 cups per adult, at least. They’re that good.
Serves: Makes 6-8 cups.

Bacon and Egg Breakfast Cups

Ingredients

  • 1 package of bacon, cooked, then cut in half
  • 6 eggs
  • 1 tbsp milk
  • 1/2 cup grated mozzarella cheese
  • 2 green onions

Instructions

  • First cook your bacon. Then cut your bacon in half, and line a muffin cup with 3-4 half pieces. The more bacon you use, the easier the egg cup will slip out of the muffin tin.
  • Set your oven to 350 degrees.
  • In a bowl whisk together the eggs, milk, and cheese.
  • Then add and stir in the onions and what ever other additions you would like in your cups, to the egg mixture. Have fun with this part and make different ones for everyone!
  • Pour the egg mixture evenly between the 6-8 cups you are making. The egg mixture should be just below the top of the muffin tin.
  • Bake for 25-35 minutes. It may take longer depending on how many optional ingredients you have added.

Enjoy!

(source: www.aprettylifeinthesuburbs.com)


Club Sandwich Skewers

Club Sandwich Skewers

Ingredients

  • 1 slice whole wheat bread, toasted
  • 2 slices American cheese
  • 1 slice deli cooked turkey
  • 1 slice deli cooked turkey ham
  • 3 bamboo skewers or picks
  • 1 small slice tomato
  • 2 slices cucumber
  • 2 olives
  • 1 tiny pickle

Instructions

  • With sharp knife, cut crust from toasted bread. Cut toast in half lengthwise; cut each half into 3 even squares. Cut slices of cheese, turkey and ham into similar-size squares.
  • Onto each bamboo skewer, thread bread square, cheese, turkey, cucumber or tomato, ham, cheese and second bread square. Top with olive or pickle.
  • Pack in lunch box with ice pack.

Other Ideas:
PB&J Skewers, Veggie Bites, Fruit Skewers

Enjoy!

(source: www.bettycrocker.com)