Cucumber Boats

Cucumber Boats

Makes 2 boats.

What did you say?  An appetizer that won't ruin your appetite?  Found it.
Adapted from: Bite Delite

2 cucumbers (about 1 pound each)
2 ounces crumbled feta cheese
1/4 t. salt
1 t. fresh parsley or dill, chopped
freshly ground black pepper, to taste

Cut the cucumbers lengthwise, and remove the seeds.  Then, cut a small strip off the bottom of one side so that cucumber will set level, without falling over.

Use the other half of the cucumber to dice into 1/4" pieces.  Combine the diced cucumbers with feta cheese, dill, salt and pepper.  Divide the mixture between the 2 cucumber "boats," then slice into 1-1/2" pieces.

BBQ Chicken Chopped Salad

BBQ Chicken Chopped Salad

Serves 2

A delicious, healthy, fresh option for lunch or dinner.
Source: me

romaine lettuce, chopped
1 large chicken breast, grilled and chopped
1/2 cup corn, cooked and chilled
1/2 cup shredded cheddar cheese
1/2 cup chopped red onion
1/2 avocado, chopped
6-7 cherry tomatoes, chopped
4 baby carrots, chopped

To make dressing: combine equal parts Ranch dressing and BBQ sauce

Cover lettuce with toppings, then serve with BBQ Ranch dressing.

20-Minute Applesauce Breakfast Cookies

20-Minute Applesauce Breakfast Cookies

Makes 36.

The word "cookie" is used loosely here.  Let's not get carried away and think that these taste like true cookies.  But if your toddler likes them, call them cookies as much as you'd like.  
Adapted from: Shape

3 ripe bananas
2 c. rolled oats
1/3 c. applesauce
2 T. honey
1 tsp. vanilla extract
1 t. cinnamon
1/2 c. dried cherries

Preheat oven to 350 degrees. Using a fork, mash the bananas in a bowl. Stir in oats, applesauce, honey, dried cherries, cinnamon and vanilla extract. Mix batter well. Drop by rounded spoonfuls onto a lined cookie sheet. Bake for 20 minutes.

Smoothie Muffins

Smoothie Muffins

Makes about 16 muffins.

I originally made these as a quick breakfast option for the wee one, but after trying them myself, I realized they weren't half bad!
Source: FitSugar

3 ripe bananas
2 cups packed baby spinach
8 strawberries
1 1/2 cups whole wheat flour
3/4 cup sugar
1 egg
1/4 cup canola oil
1 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon salt

Preheat oven to 350 degrees.
Puree the bananas, spinach, and strawberries in a blender.
In a medium-size bowl, combine the flour, sugar, egg, oil, baking soda, cinnamon, and salt.
Pour the smoothie mixture into the bowl and mix well.

Put paper or silicone muffin cups in a muffin pan (you'll need two pans for 14 muffins).
Spoon the batter, filling each cup about three quarters full.
Bake for 20 to 30 minutes or until a toothpick inserted comes out clean.
Allow muffins to cool on a rack and enjoy!

Winter Squash Soup

Winter Squash Soup

Serves 8.

I didn't make the croutons for the soup shown above (we enjoyed a friend's homemade bread instead), but have had them before and they are fantastic!
Source: Bon Appetit, December 1996

Soup:
1/4 c. butter
1 large onion, finely chopped
4 large garlic cloves, chopped
(3) 14-1/2 oz. cans chicken broth
4 cups 1" pieces peeled butternut squash (approx. 1-1/2 lbs. or 1 large)
4 cups 1" pieces peeled acorn squash (approx. 1-1/2 lbs. or 1 large)
1-1/4 t. minced fresh thyme
1-1/4 t. minced fresh sage
1/4 c. whipping cream
2 t. sugar

Croutons:
1/4 stick butter
(24) 1/2" thick baguette bread slices
1 cup grated Gruyere cheese
1 t. minced fresh thyme
1 t. minced fresh sage

Soup:
Melt butter in large pot over medium heat.  Add onions and garlic and saute until tender, about 10 minutes.  Add broth, all squash and herbs and bring to a boil.  Reduce heat, cover and simmer until squash is tender, about 20 minutes.  Working in batches, puree soup in blender (or use an immersion blender).  Return soup to the same pot (if pureed in blender).  Stir in cream, sugar; bring to a simmer.  Season with salt and pepper.  Can be made 1 day ahead.  Chill.  Rewarm over heat.

Croutons:
Preheat broiler.  Butter 1 side of each bread slice.  Arrange bread, butter side up, on baking sheet.  Broil until golden, about 1 minute.  Turn over.  Sprinkle cheese, sage, and thyme overtop; sprinkle with salt and pepper.  Ladle soup into bowls.  Top each with croutons and serve.

Whole Wheat Pumpkin Pancakes

Whole Wheat Pumpkin Pancakes

Makes about 16 pancakes.

Because these do not contain any sugar, they aren't exceptionally pleasing to adults, but I make them for the wee one and she loves them.  I freeze the leftovers and pop them in the microwave for an easy, healthy breakfast.
Source: SparkRecipes

1 1/2 cups whole wheat flour

1 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp allspice
1 large egg1 3/4 cup fat-free milk
1/2 cup canned pumpkin

Preheat griddle or pan to 350 degrees.

In large bowl, blend pumpkin, egg, and milk with electric mixer.

Add flour, baking powder, baking soda, and allspice and stir until blended. (Some small lumps are OK.)

Pour about 1/2 cup batter on hot griddle, lightly sprayed with cooking spray.

Flip cakes after about 1 minute. Then cook another minute on other side. 

Chopped Thai Chicken Salad

Chopped Thai Chicken Salad

Serves 6.

A crunchy, yummy, fresh and tasty salad.
Source: Pinch of Yum

Salad:

• 2 boneless skinless chicken breasts
• 1 small head green or white cabbage (2 cups shredded)
• 1 large carrot (1½ cups shredded)
• 1 green papaya (1½ cups shredded)
• ½ cup fresh cilantro
• ½ cup green onions
• ½ cup chopped peanuts

Dressing:

• 2 cloves garlic
• 3 bird’s eye chili peppers (sub ½ teaspoon minced hot pepper)
• 2 tablespoons soy sauce
• 2 tablespoons vinegar
• 2 tablespoons sugar
• 1 tablespoon fresh lime juice
• 1 tablespoon oil
• ½ teaspoon fish sauce
• ¼ cup peanut butter
• ¼ cup water

Directions:

1. Bring a large pot of water to boil. Add the chicken breasts, cover, and cook for 15-20 minutes. When the chicken is done, remove from heat, drain water, let cool, and shred with two forks.
2. Chop the cabbage into very thin pieces, like it would be for coleslaw. I did this by rolling up several leaves together and making thin vertical slices across the roll and then chopping them once horizontally. Peel and grate the carrots. Cut off the skin, remove the seeds, and grate the papaya. Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.
3. Mince the garlic and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy.
4. Toss the salad with the dressing. Add the crushed peanuts. Serve chilled. Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.

Chopped Thai Chicken Salad

Chopped Thai Chicken Salad

Serves 4.

This reminded me of Asian Broccoli Slaw salad... you know, the one with the Ramen noodles?  It's fresh and crunchy and full of flavor.
Slightly adapted from: Pinch of Yum

2 boneless skinless chicken breasts
1 small head green or white cabbage (2 cups shredded) -- I used coleslaw mix
1 large carrot (1½ cups shredded)
1 green papaya (1½ cups shredded) -- I used 1 cucumber here instead
½ cup fresh cilantro
½ cup green onions
½ cup chopped peanuts

Dressing:
2 cloves garlic
3 bird’s eye chili peppers (sub ½ teaspoon minced hot pepper) -- I used 1/2 t. crushed red pepper 
2 tablespoons soy sauce
2 tablespoons vinegar
2 tablespoons sugar
1 tablespoon fresh lime juice
1 tablespoon oil
½ teaspoon fish sauce -- I omitted because I didn't have any
¼ cup peanut butter
¼ cup water


Bring a large pot of water to boil. Add the chicken breasts, cover, and cook for 15-20 minutes. When the chicken is done, remove from heat, drain water, let cool, and shred with two forks.

If you did not buy coleslaw mix, chop the cabbage into very thin pieces, like it would be for coleslaw, rolling up several leaves together and making thin vertical slices across the roll and then chopping them once horizontally. 

Peel and grate the carrots. Cut off the skin, remove the seeds, and grate the papaya (or peel and grate the cucumber). Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.

Mince the garlic and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy.

Toss the salad with the dressing. Add the crushed peanuts. Serve chilled. Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.

Avocado Chicken Salad

Avocado Chicken Salad

Makes 3-4 sandwiches, or 6-8 "sliders"

Avocado is super tasty and heart-healthy.  After snapping the photo above, I realized crushed red pepper would have given this chicken salad the extra kick it needs, so be sure to add it!
Slightly adapted from: Key Ingredient

2 chicken breasts, cooked and shredded
1 avocado
2 T. mayo
1/4 onion, diced
1/8 c. diced celery
1/2 lime, juiced
Salt & pepper
Crushed red pepper
Sliced provolone cheese, if desired

If chicken is not already cooked, poach in water until no longer pink.  Shred with two forks.

Meanwhile, mash avocado in a large bowl.  Stir in mayo, onion, celery, lime juice, and chicken.  Season with salt, pepper, and crushed red pepper.

Serve on sandwich buns, with provolone cheese, if desired.

Balsamic Vinegar Chicken with Fresh Tomatoes & Goat Cheese

Balsamic Vinegar Chicken with Fresh Tomatoes & Goat Cheese

Serves 4.

A delicious meal, and fairly easy considering the presentation.
Adapted from: Coach Shelly Heim: Eating Clean and Staying Fit

4 skinless, boneless chicken breasts1 package of cherry or grape tomatoes, cut in half1/2 red onion, thinly sliced1 cup fresh basil, chopped1 tablespoon olive oil4 – 5 garlic cloves
1 tsp. balsamic vinegar1/4 cup water

Preheat oven at 375 degrees. Place chicken breasts in a baking dish that has been coated with nonstick spray and season with salt and pepper. Top with tomatoes, crumbled goat cheese, red onion, and basil.

In a small bowl, combine the garlic, olive oil, vinegar, water; pour over chicken.  Bake for about 40-45 minutes or until chicken is fully cooked. 

Healthy Banana Oatmeal Breakfast Muffins

Healthy Banana Oatmeal Breakfast Muffins

Makes 18-20 muffins.

Here's a winner recipe -- a muffin that's healthy and the whole family loves.  Enough sweetness from the honey, yet plenty of healthy ingredients to start your day right.  The wee one loves these for breakfast and as an after-nap snack, and I love that I can make them, freeze them, and pull them out one by one for a wholesome, homemade treat.
Source: Fit and Healthy with Debbie

2.5 cups old fashioned oats 
1 cup plain low fat greek yogurt
2 eggs
1/2 cup honey
2 tsp baking powder
1 tsp baking soda
2 tbsp ground flax seed
1 tsp vanilla
2 ripe bananas 

Preheat oven to 400 degrees. Spray tin with non-stick cooking spray or line muffin tins with silicone or foil liners.
Place the oats in the food processor and pulse for about 10 seconds.  Add remaining ingredients to the food processor. Process until everything is mixed together and oats are smooth.

At this point in the process, you can separate the batter into different bowls, adding dark chocolate chips, nuts, blueberries, or whatever you want to make a variety of muffins.  Or you can add one ingredient to the entire batter.  Or, like I prefer them, leave them plain!  They are still great!

Divide batter among cupcake liners, and bake for 18-20 minutes (mine only took 14-15 minutes), or until toothpick comes out clean.

Spaghetti with Chicken Meatballs

Spaghetti with Chicken Meatballs

Serves 4-6.

A healthier twist on the traditional classic, especially if you serve it with whole wheat pasta, but still just as satisfying.
Source: Just a Pinch

1 lb. ground chicken
2 eggs
1/4 medium onion
1 t. seasoned salt
1/2 t. pepper
1 t. crushed red pepper
1/2 t. garlic powder
1 t. Italian seasoning
1/2 c. crushed Ritz cracker crumbs
1/4 c. Parmesan cheese
Spaghetti, cooked to package directions
Your favorite pasta sauce

Preheat oven to 350 degrees.

In a large bowl, combine the first 10 ingredients.  Take mixture and roll into medium or small meatballs (about 12).  Place meatballs on a pan coated with nonstick spray (especially if your ground chicken is very lean).  Bake for 40 minutes.

Serve over spaghetti with your favorite sauce.

20-Minute Applesauce Cookies

20-Minute Applesauce Cookies

Makes 9-10 large cookies.

A sugar-free healthy "cookie" that's perfect for the wee one's breakfast or snack.
Source: Shape

3 ripe bananas

2 c. rolled oats1/3 c. applesauce1 tsp. vanilla extract1 tbsp. ground flax1/2 c. dried cherries, raisins, or a mix of both

Preheat oven to 350 degrees. Using a fork, mash the bananas in a bowl. Stir in oats, applesauce, dried cherries, flax and vanilla extract. Mix batter well. Drop by rounded spoonfuls onto a lined cookie sheet. Bake for 20 minutes.

Chicken Chili Enchiladas

Chicken Chili Enchiladas

Serves 3-4.

The original recipe linked below gives Weight Watchers points for her recipe.  Please note that I made changes after I found that the chicken filling would only fill 6 tortillas instead of 8.  I also wasn't able to find turkey chili without beans, but the addition of beans didn't bother us.  A good enchilada recipe that isn't too bad for you!
Slightly adapted from: Pointless Meals

1-1/2 lbs. boneless, skinless chicken breasts
1 can ( 4 oz) diced green chilies
8 oz. reduced-fat cream cheese
8 La Tortilla Factory Whole Wheat Tortillas
1 c. salsa
1 ( 15 oz) can Hormel Turkey Chili Without Beans
3/4 c. reduced-fat shredded cheddar cheese
cilantro

Preheat oven to 350 and spray a large baking dish with nonstick spray.
Coat a large skillet with nonstick spray. Cook chicken until no longer pink. Let stand 5 minutes, then shred.
Beat cream cheese with green chilies; add chicken and mix.
Fill each tortilla evenly, fold and place seam-side down in the baking dish.

In a saucepan, combine chili and salsa. Heat through. Spoon chili mix over tortillas. Sprinkle with cheese. Cover and bake 20 minutes or until heated through. Top with chopped cilantro.

Brown Sugar and Balsamic Glaze Pork Tenderloin

Brown Sugar and Balsamic Glaze Pork Tenderloin

Serves 6.

Follow the link below for more appetizing photos of this dish, because it is fab.  My photo doesn't do it justice (wait, have I said that before?) because I am bad about staging dishes.  When dinner's ready, dinner's ready, and there are hungry mouths to feed!  So I snap one like this.  B-a-d, I know.  But trust me when I say that this recipe is worth your time... and it won't require much of it!  It's tender and juicy and the glaze is just delicious.  Leftovers make great sandwiches, so make the entire recipe!
Slightly adapted from: C&C Marriage Factory

Pork

3 lbs. boneless pork tenderloin (mine was divided into two 1-1/2 lb. tenderloins)

1 teaspoon ground sage

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, crushed

1/2 cup water

Glaze

1/2 cup brown sugar

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 5-6 hours. 

About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour or two of cooking. 

Serve with remaining glaze on the side.

Chicken Cobb Salad

Chicken Cobb Salad

Serves 4.

Probably my favorite go-to salad... but it definitely takes some thought since I rarely have all of these ingredients on hand.  I took my photo before adding the red onions -- oops!  Don't forget those (or DO forget if you aren't wild about onions).

Romaine lettuce, cleaned and chopped
2 large chicken breasts, cooked and chopped
7-8 strips bacon, chopped and cooked
4 hard-boiled eggs, thinly sliced
1 avocado, thinly sliced
1 tomato, chopped
1/2 cup crumbled bleu cheese
1/2 red onion, diced
Dressing of your choice -- Ranch or Bleu Cheese?

Top romaine lettuce with listed ingredients, and serve with Ranch or Bleu cheese dressing.

Baked Oatmeal with Blueberries and Bananas

Baked Oatmeal with Blueberries and Bananas

Serves: 4-6

Here's a fit and healthy way to start your day.  And you'll enjoy it too!  If you need a little added sweetness, try drizzling syrup on top.  This was enjoyed by adults and kids alike!
Slightly adapted from: Skinny Taste blog

3 medium ripe bananas, (the riper the better) sliced into 1/2" pieces
3 cups blueberries
1/2 cup honey (or agave)
2 cup uncooked quick oats
1/2 cup chopped walnuts or pecans (optional)
2 tsp baking powder
2 tsp cinnamon
1/2 tsp pinch of salt
2 cups fat free milk (or any milk you desire)
2 egg
2 tsp vanilla extract

Preheat the oven to 375° F. Lightly spray a 13" x 9" baking dish with cooking spray; set aside.

Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle half of the blueberries over the bananas, 1 tsp of the cinnamon, 2 tbsp of the honey and cover with foil. Bake 15 minutes, until the bananas get soft.

Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, and salt; stir together. In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract.

Remove the bananas from the oven, then pour the oat mixture over the bananas and blueberries.

Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats. Sprinkle the remaining blueberries and walnuts over the the top.

Bake the oatmeal for about 30-40 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.

Israeli Couscous Taco Salad with Avocado

Israeli Couscous Taco Salad with Avocado

Serves 3-4.

So delicious and great for your body.  We added chicken for extra protein.
Slightly adapted from: What's Gaby Cooking?

1 cup Israeli Couscous

1 red bell pepper, chopped

1 cup black beans, cooked and drained

2 ears corn, kernels removed

4 scallions, chopped

2 tbsp chopped cilantro

1 lime, juiced

1/2 cup salsa

2 California Avocados, seeded and chopped

salt and pepper to taste

1 chicken breast, cooked and shredded, if desired

 

Cook the Israeli Couscous according to the package directions. Once cooked, remove from heat and set aside to cool.

In a large bowl combine the red bell pepper, black beans, corn, scallions, cilantro, salsa and lime juice. Mix together.

Add the Israeli Couscous and chicken (if using); toss together. Season with salt and pepper. Taste and adjust lime juice if needed.

Before serving, add chopped avocado.

Chicken Chorizo "no potato" Hash

Chicken Chorizo "no potato" Hash
Serves 2-3.

A winner when it's loved by both The Mr. and I!  Deliciously healthy, and a great way to use up leftover chicken.  The chorizo gives all the flavor!
Source: A Spicy Perspective

½ red onion, chopped
½ chopped cilantro
4 large zucchini, cut into 1/3 inch cubes
1 red pepper, seeded and chopped
6-8 oz. *spicy* Mexican chorizo
2 cups cooked chicken, chopped or shredded
1 Tb. oil, if needed
Salt and Pepper

Heat a large skillet over medium-high. Brown the chorizo for 2-3 minutes, then add the chicken until warmed through. Remove the chorizo and chicken, and set aside.

Add the onions to the skillet and sauté for 1 minute. Add the zucchini, red pepper and a tablespoon of oil if needed. Sauté for 2-3 minutes, until just cooked, but not mushy. Salt and pepper to taste. Then add the protein back in.

Remove from heat and stir in the cilantro. Serve immediately!

Roasted Chicken and Bow Tie Pasta Salad

Roasted Chicken and Bow Tie Pasta Salad

Serves 4.

Love this for a light, healthy summer dinner.
Slightly adapted from: Cooking Light

3 c. uncooked farfalle (bow tie pasta) (about 8 ounces)

1/3 c. fresh orange juice

1/4 c. fresh lemon juice

2 T. extravirgin olive oil

1 T. stone-ground mustard

2 t. sugar 

1 1/4 t. salt

1/2 t. freshly ground black pepper

1 1/2 t. rice vinegar

2 c. shredded cooked chicken breast (about 2 breasts)

1 1/2 c. seedless red grapes, halved

1 c. thin diagonally cut celery

1/3 c. finely chopped red onion

1/3 c. coarsely chopped walnuts, toasted

3 T. chopped fresh chives

2 T. chopped fresh parsley

***I add 1/4 cup light mayo for a richer taste

Cook pasta according to package directions, omitting salt and fat; drain. Cool completely.

Combine orange juice and the next 7 ingredients (orange juice through rice vinegar) in a large bowl, stirring with a whisk to combine. Add pasta, chicken, grapes, celery, red onion, walnuts, chives, parsley, and mayo (if using); toss gently to combine.