Toddler (and mom) Approved Cookies!

8 Apr

cookies

Ok so lets be real. I call them “toddler cookies” because my toddler cant stay away from them and they are so healthy he can have as many as he wants….but his father happens to also keep his hand in the “cookie jar” just as much now that ive made these so I really should change the name 🙂

Ingredients:

3 Mashed Ripe Bananas
1/3 Cup Apple Sauce
2 Cup Oats
1/4 Cup Almond Milk
1/2 Cup Raisins
1 tsp Vanilla
1 tsp Cinnamon
1/2 tsp Nutmeg
2 tsp Honey or Agave Nectar

Directions:

Preheat the oven to 350 degrees. Bake them for 15-20 minutes. This recipe makes about 20 cookies. I like to kind of “smash” the batter down a little once I put them on the cookie sheet because they really keep their pre-baked shape.

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Greek Yogurt Pancakes!

8 Apr

pancakes

WOW are these amazing pancakes! So healthy too! I happen to have a whole wheat grinder with wheat at home to grind in it, but you should be able to substitute with all purpose flour if its all you have access to. Some people may even like rice flour in it. Its so easy, and quick that I would say its worth a try!

Ingredients:

3/4 Cup of Plain Greek Yogurt
2 Eggs
1/3 Cup Milk *I really eyeball this part for the desired thick/thinness
1/2 Cup Whole Wheat Flour
1 tsp Baking Soda
1 tsp Mexican Vanilla Extract
*Coconut Oil to cook with*
*Agave Nectar to top them, instead of syrup*

Directions:

Heat the pan on medium-high and add some coconut oil in it to cook the pancakes in (SUPER healthy addition l and also gives it a really nice crunchy layer). Combine the yogurt, vanilla, milk and eggs well together, then add in the flour and baking soda. Spoon the batter into the pan and cook each pancake until you see them bubbling on the surface and see it almost cooked half way up the side of the pancake. Once you flip them let them cook for a minute and then you’ll be able to smash them down a little to make them more like a flap-jack if you prefer them like that. I wait to smash them down until its cooked the pancake through a little so it wont be “chewy” inside. We top ours with a little butter and Agave…they are FANTASTIC!

Yield: 9-10 pancakes

Original Source Credit

Baked Chicken Chipotle Ranch Taquitoes!

27 Mar

chicken-taquito

This is an amazingly tasty recipe you should all try at least once! (Though I already know if you give it a try, it’ll go right to the top of your weekly menus!)

Its not the healthiest recipe i’ve ever made, nor the fastest one i’ve ever put together, but its worth every calorie and minute!

Let me know what you think!

Ingredients:

3oz Cream Cheese, softened
⅓ cup Chipotle Ranch Dressing (Recipe to Follow)
1 tsp Chili Powder
½ tsp Cumin
¼ Onion, diced
1 Clove Garlic, minced
1 small handful of Cilantro, chopped
¼tsp Salt
¼tsp Pepper
2 Chicken Breasts, shredded (Directions to Follow)
1 cup Shredded Cheddar Cheese
1 dozen (6-inch) Wheat or Flour Tortillas
Guacamole, for serving (optional but AMAZING)
Sour Cream, for serving (optional but AMAZING)

Ingredients for Chipotle Ranch Dressing:

¾ cup Mayonnaise
1 cup of Plain Fage Greek Yogurt (or Sour Cream)
3 Chipotle Peppers (canned) in Adobo Sauce, and add 1 Tbsp Sauce
1 Tbsp Lime Juice
1 small bunch of Chives
1 small handful of Cilantro
1 clove of Garlic
½ tsp Salt
¼ tsp Pepper
½ cup Whole Milk
* Put all of the ingredients into a blender and blend away! I usually taste it once its been blended to be sure its the right texture (you can always add more milk / yogurt too thin or thicken it up) and make sure the spices are strong but not overwhelming. Remember: Youll want the mixture pretty strong because this will be going inside the taquitos to flavor them, not used as a dipping sauce.

Directions:

Preheat the oven to 425, and lightly spray a pan with cooking spray. Then mix together the cream cheese, chipotle ranch dressing, chili powder, cumin, onion, garlic, cilantro, salt, pepper together well. Then add the shredded chicken and shredded cheese to that mixture and mix well.

Place about 3 TBSP of that mixture into each shells and roll up tightly. Place the taquito open side down in the pan. Bake them for about 15 minutes.

Credit to the Original Source

The *healthier* Sloppy Joe!

21 Mar

Sloppy-JOes

First of all, PLEASE excuse the highly pixelated picture. I hated doing that but I forgot to take a picture of our sloppy joes last night and I dont want to wait until I make them again to post the recipe! Its SO yummy!! I call it the *healthier* Sloppy Joe because ive seen what big brands can put into a can of sloppy joe mix and its just not appetizing to read. So when I saw this recipe I tweaked a few things in it and its AMAZING! Give it a try and let me know what you think!

Ingredients:

1 ½ LBS Ground Turkey
1 (very) Small Onion, diced
¾ Green Pepper, diced
1 (15oz) can Tomato Sauce
4 TBSP Ketchup
2 TBSP Distilled White Vinegar
1 TBSP Worcestershire Sauce
4 tsp Sugar
½ tsp Tabasco Sauce (or a little more if you like heat)
6 English Muffins (we used whole wheat/low carb)

Directions:

Brown the ground turkey in a skillet, and once browned add the onion and pepper to it to soften them (it should only take about 5 minutes or so). While all of that is cooking, mix all of the other ingredients (minus the muffins) in a bowl, then simply add that mix to the ground turkey and onion and pepper once its ready. Let that mixture all simmer for about 10 minutes.

Separate each english muffin and put them in the oven on 400 upside down directly on the oven grate. Bake them for about 5-6 minutes until crispy (you’ll want them crispy so the meat mixture doesn’t soak through them too much).

Once thats done just assemble each sloppy joe as you like it, and enjoy!

Credit to Original Source

Chicken, Spinach, and Goat Cheese Pasta!

21 Mar

pasta-dish

This is a very tasty meal! Its also not super unhealthy either (which I really like). It combines my love for almost any kind of pasta dish, with a few healthy choices in there! First of all I added grilled chicken to the recipe which added a good amount of protein in there for us. I also switched out the sour cream for Fage greek yogurt and used the yellow box of Barilla pasta noodles since they are the lowest in carb and highest in protein (they are made from bean flour but taste JUST like normal noodles).

Ingredients:

3 TBSP Olive Oil
2 Garlic Cloves, minced
¾ Bag (yes bag!) of Spinach
1.5 oz Bag of Sun Dried Tomatoes
½ Cup Pasta Water
¾ Cup of Fage Yogurt (*can substitute this with sour cream)
2oz of Creamy Goat Cheese (dont buy the crumbles)
½ Box of the Penne Pasta (or whatever noodles you like)
Salt and Pepper (to taste)
Parmesan/Asiago/Romano cheese to top

Directions:

First I like to marinate my chicken in a little olive oil and garlic (I just put 1-2 TBSP of olive oil and 1 garlic clove minced into the bag with my chicken in it…thats in addition to the ingredients above). Grill the chicken (I do about 10 minutes on each side) and set aside.

Boil your penne noodles (I season the water with a little salt and olive oil) until they are done then drain (making sure you reserve ½ cup of the water to use later) and set aside keeping warm.

In a big skillet heat the 3 TBSP of oil and then add the 2 garlic cloves. Heat them on medium-high for about 30 seconds. Then add the big amount of spinach (as well as a little salt and pepper) and cover it to let it steam it a little to have it wilt. Then add your tomatoes to the mixture and heat another 1-2 minutes until warmed. Then add the pasta water and sour cream to that mixture and stir well. Then add the goat cheese and stir well until it boils out any extra water and comes to a creamy mixture. Add your drained pasta and cut up grilled chicken to this mixture and top it with the parmesan/asiago/romano cheese and enjoy!

Credit to the Original Source

Honey-Lime Chicken Skewers!

27 Feb

CHICKEN-LIME

“To grill or not to grill?”

Thats not often a question we ask in my house that you hear a resounding “no thanks” to! We LOVE grilling out…especially when we come across new recipes to try! This one is definitely one i’ll put in my recipe box to make often. Its got sweetness, tang, and spicy all in one meal! You just can’t go wrong with this one….pair it with your favorite vegetable dish and you’re set!

Ingredients:

2-3 Chicken Breasts
3 TBSP Soy Sauce
3 TBSP Honey
1 TBSP Vegetable Oil
1 Clove Garlic, Minced
2 tsp Hokan Chili Sauce with Garlic (found in the Asian food aisle)
½ tsp Red Pepper Flakes (add less or more to your preference)
1 tsp Dried Cilantro
1 Lime, Squeezed

Directions:

Cut up the chicken into 1” cubes, then marinate in all the ingredients listed above. Let it marinate for 4-5 hours for best results. Then take wooden skewers and soak them for 5-10 minutes in water, then thread the chicken cubes onto the skewers and grill! (We have a Traeger grill that allows us to choose the heat we grill on it with. We like to grill these at 375 for about 6-7 minutes then rotate them and grill for another 6-7 minutes).

Credit to the Original Source

 

 

Mini Taco Pockets!

27 Feb

rolls

I have another amazing recipe for you tonight! This was our “throw it together quickly” dinner tonight and WOW was it great! I wasn’t sure at first if the crescent roll dough would vibe well with the mexican food flare, but it was very good! One we will keep in the recipe box to make again later for sure. I also love how simple, quick, and inexpensive it was to make again!

Ingredients:

½ LB Ground Turkey (or Beef)
½ Onion, diced
½ Taco Seasoning Packet
¼ Cup Water
1 Lime Squeezed (optional)
½ Can Rotel, Mild
1 Can Crescent Rolls
Mexican Shredded Cheese

Directions:

Brown the meat mixture in a skillet with the onion until both are cooked well. Then add the taco seasoning, water, and the lime juice to the meat mixture and cook until the water cooks out, then take off the burner. I unrolled the entire can of crescent rolls, then diagonally cut each triangle in half (making it go from 8 triangles, to 16 triangles). Then I assembled them by putting shredded cheese in each triangle, then the meat mix on top of the cheese, then a little spoonful of rotel on top of the meat mix (make sure you squeeze the juice out of the rotel before you spoon it on so it wont make the biscuit too wet). Then I simply folded the triangle ends ontop of the mixture and baked them on 350 on a hot stone for about 13-15 minutes until the dough is light brown. I topped mine with sour cream, but again thats optional.

*(This fed our family of 3 just fine!)

Credit to the Original Source