Thursday, March 13, 2014

Peanut Butter Oatmeal Cookies (sugar, oil, eggs, and flour-free!)

The Skinny:
Servings: 18 • Size: 1 Cookie • Calories: 99.3 • Fat: 5.1 g • Carb: 12.3 g • Fiber: 1.6 g • Protein: 2.9 g • Sugar: 4.4 g • Sodium: 91.1 mg
2 Ripe Bananas, Mashed
1/3 C. Reduced Fat Peanut Butter
2/3 C. Unsweetened Applesauce
1 Tsp. Vanilla
1/2 Tsp. Salt
1/2 Tsp. Cinnamon
Dash of Ground Cloves
Dash of Ground Nutmeg
1 1/2 C. Quick or Old Fashioned Oats
1/4 C. Nuts (I used dry unsalted peanuts.)
1/4 C. Semi Sweet Chocolate Chips
1/4 C. Reduced Fat Unsweetened Shredded Coconut (Optional)
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Mix together the bananas, peanut butter, applesauce, vanilla, and spices.  Add in the oats, nuts, chocolate chips, and coconut; stir until well combined.
Spoon a rounded 2 tbsp. of the cookie mixture onto the lined baking sheet, leaving an inch or two between each and flatten slightly. I placed a few more chocolate chips on top of each cookie. Bake for 20-30 minutes and allow to cool slightly.

For a healthy cookie, these were actually pretty tasty! And they actually turned out just like the picture, which is always an added bonus! :)

Monday, March 3, 2014

Black Bean and Quinoa Enchilada Bake

1 lb ground turkey
1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed,diced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
2 cups red enchilada sauce
2 cups shredded Mexican cheese
Toppings: Sliced green onions, avocado slices, sour cream, optional

1. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.
2. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Or cook it in a rice cooker! Remove from heat and fluff with a fork. Cover quinoa and set aside.
3. In a large skillet, brown the ground turkey. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.
4. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable/meat mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.
5.Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm. Freezes well!

Sunday, March 2, 2014

Flourless Peanut Butter Cookies

1 cup of creamy or crunchy peanut butter
1 egg
3/4 cup brown sugar
1/2 teaspoon pure vanilla
optional add ins: 1 cup chocolate chips, mini-mini pb cups, pb chips (choose one or combo)

Simple Directions:
Preheat oven to 350 degrees.
Mix four simple ingredients thoroughly by hand or with electric mixer.
Stir in optional add in(s).
Drop by tablespoonful onto cookie sheet, press down a bit with the back of a fork or spoon.
Bake for 9-11 minutes, depending on your desired chewy/crispy-ness.

Note:  I usually double this recipe because it makes ~18 cookies...which only lasts 24 hours in my house.  (Ahem - Greg ;)

Sweet Potato Hash

2 BIG sweet potatoes, peel them, and dice them into one inch cubes
1 BIG red onion, dice it as well
1 bell pepper (red, orange, yellow - your preference), chopped 
1/4 cup EVOO or coconut oil
1/4 teaspoon smoked paprike
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup "ribboned" fresh basil
Optional – Kale, chopped fine

Preheat oven to 400.
Mix up all ingredients in a bowl.
Spread it out on a cookie sheet. You can do a 9×13 pan too.
Bake for 20 minutes.
Stir it all around and then spread it all back out.
Bake it for 10 more minutes, repeat the stirring and spreading.
Bake for 5 more minutes or until the potatoes are soft.  Enjoy!

Monday, February 17, 2014

Mu Shu Chicken Lettuce Wraps

  • 1/4 c low-sodium soy sauce
  • 2 tablespoon dry sherry
  • 2 tablespoon hoisin sauce (found in Asian section of grocery store)
  • 2 teaspoon rice vinegar
  • 2 tablespoon sesame oil
  • 2 tablespoon minced garlic
  • 2 tablespoon minced peeled fresh ginger (I used the pre-ground ginger found in produce section)
  • (14-ounce) package coleslaw (about 4 cups) 
  • 4 c shredded skinless, boneless rotisserie chicken breast***
  • 1/2 cup sliced green onions, divided
  • 24 Bibb lettuce leaves (I used romaine)
1/2 cup chopped cashews 
  1. In a bowl, whisk together the first 7 ingredients.
  2. In a large saucepan, combine liquid with rotisserie chicken until heated through (add in 1/4 c of green onions)
  3. In lettuce leaves, layer coleslaw mix and chicken.
  4. Top with remaining green onions and chopped cashews.

It's not often that I give a recipe 5 stars, but this one is deserving.  It has great flavor, is healthy, fresh, and FAST!  You can have a meal ready to serve company in less than 10 minutes.  Are you kidding me?  My two year old devoured it, my 10 year old gave it 2 thumbs up, and my husband ate 2 platefuls. This recipe is a keeper!!!  ***Just a side note... if you use regular baked chicken breast instead of rotisserie chicken you may want to make more sauce as it generally absorbs more than the rotisserie chicken does. (I adapted this recipe from Cooking Light.  Photo from Cooking Light)

Crockpot Korean Beef Tacos with Cucumber Slaw


For the Korean Beef:

  • 5 lb. chuck roast
  • 1 10 oz. bottle low sodium soy sauce
  • 1/2 c packed brown sugar
  • 6 cloves garlic, minced
  • 4 T ginger, grated (Have you discovered the pre-grated/ground ginger in produce section yet? Love!)
  • 6 T rice vinegar
  • 2 T sesame oil
  • 2 T olive oil
  • 2 T sriracha
For the Cucumber Slaw:

  • 1/2 c sugar
  • 1/2 c rice wine vinegar
  • 1/4 c water
  • 1 T Thai Garlic Chili Pepper Sauce
  • 1 t salt
  • 2-3 cucumbers, peeled and sliced thin
  • 1/4 c thinly sliced red onion
For the Tacos:

  • 16 small tortillas or spring roll wraps
  • Cilantro
  • Shredded cabbage/cole slaw mix
  • Greek yogurt or sour cream
  • Sriracha

  1. To make the Korean beef for the tacos, spray your slow cooker crock with non-stick cooking spray and add the chuck roast.
  2. Whisk soy sauce, sugar, and vinegar with the garlic, ginger, sriracha, and oils.
  3. Pour over the roast in the crockpot. 
  4. Cook on low for 8 hours. Remove roast from crockpot and meat just falls apart.  Use the "shredded" beef for the tacos.
  5. For the cucumber slaw:
    1. In a small saucepan, combine the sugar, vinegar, water, chili pepper sauce and salt.  Stir, cook over medium heat until sugar is dissolved.
    2. Add cucumbers to onion in an appropriately sized dish that will allow all the cucumber mixture to be covered with the marinade.
    3. Pour vinegar mixture over the vegetables and let marinate for 30 minutes.
    4. Remove cucumbers with a slotted spoon.
  6. To assemble, serve the shredded meat on warmed tortillas topped a spoon of cucumber slaw, shredded cabbage, cilantro, sriracha and a dollop of yogurt.
This recipe is absolutely delicious! We actually used the coleslaw and ate it more like an asian salad, but it was absolutely delicious.  We actually used leftover cucumber slaw marinade and put some of the cabbage in there to marinate as well.  Delicious!  Everyone in our family LOVED it! This recipe inspiration (and the photo) came from the Confections of a Food Bride blog.

Sunday, February 16, 2014

Banana Blueberry Coconut Pecan Breakfast Cookies

  • 1 1/2 cups rolled oats
  • 1 cup unsweetened coconut flakes 
  • 1 T golden flaxmeal (I didn't have any on hand, so left this out)
  • 1/2 t salt
  • 3/4 c coarsely chopped pecans
  • 1/2 c dried blueberries
  • 3 very ripe bananas, mashed (mashed in my Kitchen Aid, kept a bit lumpy)
  • 1/4 c coconut oil, warm enough to be liquid
  • 1 T agave nectar
  • 1 t vanilla extract
  • Cooking spray
  1. Preheat oven to 350°. Combine oats, coconut, flaxmeal, salt, pecans, and blueberries. Stir in bananas, oil, agave nectar and vanilla until well combined.
  2. Press 2 tablespoons of mixture onto a baking sheet coated with cooking spray. You could also press into a round cookie cutter for a more uniform looking cookie. I just used my 2 T measuring scoop. Continue with remaining mixture.
  3. Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan. Makes about 15 cookies.

These are delicious! The recipe came from and either this or something like this was introduced to me by my sweet friend, Ali.  I HIGHLY recommend making a double batch as they keep well in the fridge and won't last long.  Easy to make and a repeater recipe for sure!