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!