Balsamic Glazed Salmon and Asparagus

I have never really been a big fan if salmon until now. I don't know why just never really liked the taste. I love this recipe and so does my youngest daughter, she is only a year and a half.


1 Salmon fillet
10-12 pieces of asparagus
4 tablespoons balsamic vinegar
Salt and Pepper
1 tablespoon coconut oil


Heat small saute pan with oil. Place asparagus in the pan and cook about 5-6 minutes or until tender. Salt and pepper to taste. Salt and pepper salmon fillet and place in hot pan. Cook about 3 minutes then flip, after about 2 minutes pour balsamic in pan. Then remove salmon and let the balsamic reduce about 45 seconds. Place asparagus and salmon on plate and pour balsamic over top.

Turkey Chili

I have been making this chili for years and it just seems to get better every time. This has to be one of the girls favorite things to eat! I love it because you can add tons of different vegetables and no one would ever know.



2 pounds ground turkey
1 medium onion chopped
3 celery stalks
1 orange bell pepper chopped
1 tablespoon minced garlic
1 14.5 oz can diced tomatoes
2 cans reduced sodium dark red kidney beans (drained and rinsed)
4 tablespoons chili powder
1 tablespoon cumin
1 teaspoon black pepper
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups water
2 tablespoon coconut oil


Heat large stock pot over medium high. Add coconut oil, onions, bell pepper and celery. Saute until everything is tender then add garlic and cook about 1 minute then add ground turkey and all spices. Once turkey is fully cooked add the can of tomatoes and water. Cook over medium low heat for about 2 hours. Yes I said 2 hours. The longer it cooks the more flavor it has. After that add beans and cook an additional 20 minutes or until beans are tender. I top with fat free cheddar cheese, low fat sour cream and green onions, but you can top with what you want or eat plain.

Teriyaki Shrimp Lettuce Wraps

I needed to use up some cabbage I had so I came up with this. So simple but so much flavor. I am not to fond take out so this was perfect for me. The shrimp goes so well with the sweet and salty flavor of the teriyaki sauce and crunchy veggies.

31-40 count large shrimp (peeled and deveined)
1/2 a head of cabbage
1 carrot shredded
1/2 onion chopped
2 tablespoons low sodium soy sauce
1 teaspoon chili flakes
1/2 teaspoon ground ginger
1 tablespoon garlic
4 tablespoon low sodium teriyaki sauce
2 tablespoons coconut oil
1/2 head of lettuce


Heat large skillet over medium high. Add coconut oil, onion, carrot and cabbage. Saute a few minutes then add chili flakes, ginger, garlic, soy sauce and teriyaki sauce. Once onions are tender add shrimp and cook until pink about 3-4 minutes. Serve with lettuce.

Banana Cream Oatmeal

I used to buy those prepackaged flavored oatmeal's until I realized I could make better, healthier versions myself. I don't like to waste food so I used up some bananas and the girls loved it!


2 cups dry oats
2 bananas mashed
1/2 cup unsweetened almond milk (you might need more depending on how thin you like it)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 dropper full liquid Stevia (French Vanilla) or 2-4 tablespoons Stevia in the Raw


Bring water to boil and add oats, bananas, cinnamon, nutmeg and Stevia. Cook about 5 minutes then add almond milk. If still to thick add more almond milk. I also cut up some slices of banana and mix them in when served.

Noodleless Lasagna

So I found yet another use for zucchini. They replace the noodles in this dish and in my opinion you wont miss them. The girls had seconds and thirds so I would say it was a hit!

4 zucchini sliced about 1/4 inch thick
1/2 a large onion diced
1 green bell pepper diced
2 cups spinach
1 lb lean ground turkey
114.5oz can diced tomatoes
3 tablespoons hummus (it makes it creamy)
2 tablespoons coconut oil
2 cups shredded low fat mozzarella
1 tablespoon poultry seasoning
1 teaspoon Mrs.Dash Italian herb blend
2 teaspoons salt
1 teaspoon pepper
1 tablespoon minced garlic

Topping:
1 1/2 cups panko breadcrumbs
2 tablespoons coconut oil
1 tablespoon Mrs.Dash Onion and Herb
1 teaspoon poultry seasoning
1/2 teaspoon salt

In small saute pan heat the coconut oil. Then add breadcrumbs and seasoning and cook about 5 minutes or until brown and remove from heat.


Preheat oven to 400 degrees. Heat a large saute pan over medium high. Add coconut oil, onion and bell pepper. Cook until tender then add ground turkey. Add Mrs.Dash, poultry seasoning, garlic, salt and pepper. When the turkey is cooked through add hummus, spinach and can of diced tomatoes. Cook about 20 minutes then remove from heat. In 13x9 inch baking dish place a small amount of sauce on bottom of pan. Place zucchini in a row then spoon half the turkey mixture over zucchini. Sprinkle with half of the cheese then repeat. Spread breadcrumbs over top of cheese, cover and bake for 20 minutes. Then uncover and bake for another 10 minutes but don't let the breadcrumbs burn. Remove and let sit 10 minutes before serving.

Greek Style Quinoa Stuffed Pitas

So the girls don't really know how they feel about quinoa. So I put it in a pita pocket and they loved it! I don't know how a pita pocket can make a difference, but it did. Such a simple recipe but so filling.


2 cups cooked quinoa
1/2 a cucumber chopped
1 Roma tomato chopped
1/2 cup crumbled feta
1 tablespoon olive oil
Pepper
Romaine lettuce
4 pita pockets cut in half


Combine all ingredients. You can add salt if desired but I think the feta has enough salt. Place 2 romaine lettuce leaves in each pocket then stuff with quinoa and serve. You may also add kalamata olives if wanted.

Ham Cups

This is the girls favorite way to eat eggs in the morning. I use liquid egg whites but you can use regular eggs if you would like and you can also use turkey instead of ham but they love ham.



8 slices ham
1 cup liquid egg whites or 8 eggs
2 tablespoons chopped onion
2 tablespoons chopped bell pepper
Handful baby spinach
cooking spray
muffin tin


Preheat oven to 400 degrees. Spray muffin tin with cooking spray and place a slice of ham in 8 spaces in the tin. Sprinkle onion, bell pepper and 2 spinach leaves in each ham cup. You can use any veggies you like or none at all. You can also add cheese if desired. In the measuring cup containing egg whites add salt and pepper. Pour egg whites almost to the top of each cup or crack an egg in every cup. Bake about 10-12 minutes or until you jiggle pan and egg whites are set.

Baked Honey Mustard Chicken with Cauliflower Mash

I wanted to do something different with the cauliflower. It comes out a little chunkier then mashed potatoes but we liked it like that. The chicken, well it speaks for itself.

Chicken:
4 chicken breasts
1 cup mustard
1/2 cup honey
salt and pepper
cooking spray

Cauliflower mash:
1 head cauliflower
Almond milk or fat free milk
Pepper and salt
1/4 cup fat free sour cream




Preheat oven to 350 degrees. Combine mustard, honey and pepper. Spray baking sheet with cooking spray, place chicken breasts on tray and season with salt and pepper. Brush sauce on on both sides and place in oven. Bake about 20 minutes or until cooked basting 2-3 times during bake time. While chicken bakes break up cauliflower, place in water and boil until tender. They will cook the same way potatoes do. Strain out water and place back in pot and mash. Add milk until desired consistency. They will be a little chunky unless you place in food processor. Add sour cream and salt and pepper to taste. Serve with the chicken and enjoy.

Stuffed Zucchini

I am not to fond of zucchini and neither are the girls! I usually hide them in recipes but we really like them stuffed.


4 zucchini cut in half length wise
1/2 an onion diced
1 package chicken sausage (remove casings)
1 14.5 oz can diced tomatoes
2 tablespoons coconut oil
1 cup spinach chopped
1 cup fat free mozzarella
1 tablespoon chopped garlic
Italian blend Mrs. Dash
Salt and pepper




Preheat over to 400 degrees.Using a spoon scoop out the inside of zucchini into a small bowl. Be careful not to press to hard so they don't break. Heat a large skillet over medium high heat. Add the coconut oil to pan and add onion. Cook until almost tender then add chicken sausage and break it up. Cook sausage until brown and add chopped garlic, zucchini flesh, spinach and can of tomatoes. Season with Mrs. Dash, salt and pepper. Cook about 20 minutes and then remove from heat.
Stuff mixture into hollowed out zucchini halves. You might have some mixture leftover but that's okay. Place stuffed zucchini halves in baking dish and pour a little bit of water in the bottom of the pan. Cover with tinfoil and bake for 20 minutes. Remove tinfoil add cheese and bake just until cheese is melted, then serve.

Whole Wheat Apple Cinnamon Pancakes

I never thought the girls would love whole wheat pancakes as much as they do!!! The bonus is they are so light and fluffy, which is a must in a pancake in my opinion.

2 cups whole wheat flour
2 eggs
2 teaspoons cinnamon
4 1/2 teaspoons baking powder
1 cup unsweetened applesauce
1 1/2 cups fat free milk (you might need more if batter is to thick)
2 tablespoons Stevia


Heat a large skillet or griddle pan over medium high heat. Combine all ingredients together but be careful not to over mix. If batter is still to thick add milk until you get desired consistency. Spray pan with cooking spray. Use a 1/2 cup measuring cup and pour batter into pan. Allow bubbles to form then flip. The batter should make about 12 pancakes.

Cream Cheese Stuffed Strawberries

I made these for a BBQ because they were easier then making a whole strawberry cheesecake, but you get the same taste. The bonus is they are bites so you don't feel as guilty.

2 packages light cream cheese

2 packages strawberries

1/2 cup chopped almonds

1/4 cup honey

1/4 cup agave nectar

Combine cream cheese, honey and agave nectar and set aside. In a food processor chop about a 1/2 cup of almonds. Pour onto a plate and spread out. Using a small paring knife cut a small circle around the stem of the strawberry. It should make a small, deep hole. To stuff strawberries you can either use a piping bag or a small spoon. Make sure you overfill just a little. Take stuffed strawberries and dip then into the chopped almonds. Place on baking sheet lined with parchment paper and refrigerate or serve.



Zesty Shrimp and Fiesta Quinoa

I have to come up with creative ways to make quinoa because the girls are not to fond of it. They love corn so that's why I added the corn, and they ate it so success was mine!
1 cup quinoa (dry)
2 cups water
1/4 cup tomato
1/4 cup corn
1/4 cup diced red pepper
1/4 cup chopped green onion
1 package 26-30 count shrimp
Salt and pepper
Garlic powder
Onion powder
Chili powder
Cumin
Mrs Dash garlic and herb seasoning
Seasoning are to taste but if you need to measure use about a 1/4 teaspoon of each and maybe 1/2 teaspoon of salt
In medium sauce pan bring 2 cups water, garlic powder, onion powder, salt, pepper and mrs dash to boil. Add quinoa and cook 15 minutes or until water is absorbed. Turn heat off add corn, bell pepper, tomato and green onion. Place sautee pan over medium heat. Season shrimp with cumin, chili powder, mrs dash, salt and pepper. Spray pan with cooking spray and cook shrimp 2-3 mins each side. Serve and enjoy.

Potato, Spinach and Leek Soup

As usual I am always trying to find ways to add extra veggies to a meal. I had some spinach so I added that to the soup. The girls loved it so I am happy.

                                                            1 bunch leeks (3 in a bunch)
6 medium potatoes
1 tbsp minced garlic
2 tbsps olive oil
2 cups chopped baby spincah
1/2 cup fat free milk
1 cup non fat yogurt
2 chicken bouillon cubes
1 tsp celery salt
1 tsp pepper
1 tsp oregano
low fat sour cream (optional)

Fill sink a little less then halfway with cold water. Cut ends and dark green tops off leeks, cut in half length ways and chop. Put all of the leeks into water to wash off dirt. While they soak peel and large dice the potatoes. Use your hand and take all of leeks out and dry on towel. Heat a large pot (like what you cook pasta in) and then add olive oil and leeks. Sautee about 6-8 mins then add garlic, pepper, oregano, celery salt and bouillon cubes. After combined then stir in diced potatoes, spinach and just enough water to almost cover potatoes. Put a lid on and cook until potatoes are tender. Once potatoes are tender turn heat off. Use an emersion blender to puree soup. If you don't have one use a food processor or blender. You will have to work in batches so place pureed soup in large bowl until all the soup is done. Once pureed pour back into the pot and turn heat to medium low heat. Stir in milk and yogurt. Soup should be a baby food consistancy. Taste check to make sure you have enough salt, if not add to taste. Once served you can add a dolop of low fat sour cream.

Healthy Pancakes

Since I am trying to make healthier choices and at the same time get my girls to like different things I found a pancake recipe that I modified. I love these pancakes and they fill you up!!




1/2 cup dry oats (not instant)
1/2 cup low fat cottage cheese
2 eggs (the whole egg makes them fluffy)
1 teaspoon vanilla
1/4 teaspoon cinnamon
2 tablespoon Stevia
non stick cooking spray
fruit of your choice

Blend oats in food processor until fine, then add cottage cheese and pulse until somewhat smooth. Add vanilla, Stevia and cinnamon,  pulse to combine. Heat medium skillet and coat with cooking spray. Using a spoon I just put about 3 spoonfuls into pan spreading out with back of spoon. They will cook like regular pancakes so when bubbles start to form flip and repeat. Recipe makes about 3 pancakes. Then I microwaved about 1/2 a cup frozen blueberries and 1 tablespoon Stevia on high for 1 min. Pour over top and serve.

Homemade Granola

I have been searching for a homemade granola recipe that doesn't call for ton of sugar. I found a few and modified them to make my own recipe with what I like.
3 cups oats (not instant)
1 cup natural almonds
1/2 cup honey
1 tablespoon vanilla
1 teaspoon cinnamon
1 dropper full vanilla liquid stevia (optional)
2 tablespoons canola oil ( it will never brown without it)
Preheat oven to 325 and line a baking dish with parchment paper. In a large bowl combine oats, cinnamon and almonds. In a small bowl combine oil, honey, stevia and vanilla. Pour honey mix over oats and stir until well coated. There should be no dry spots. Pour mix onto baking dish and spread out evenly. Bake for 30-45 mins or until golden brown. Be sure to stir a few times to prevent burning. Once brown remove from oven and let cool completely. Once cool add dried fruit if desired and store in airtight container.

Veggie Stir-Fry

I have not gone to the store so I had limited ingredients. I always have top ramen on hand because for some reason the girls love it lol
2 packages beef top ramen(or whatever flavor you like or have) Pp
2 zucchinni shredded (it will look like spaghetti)
1 red bell pepper sliced thin
1/2 white onion sliced thin
2 cups broccoli (I use frozen)
1 tablespoon minced garlic
2 tablespoons canola oil
1 grapefuit juiced
1/2 teaspoon ginger
1/4 cup apple cider vinegar
1/4 cup water
Boil top ramen just until soft and drain. Set seasoning packets aside. In large skillet add oil and sautee red peppers, onion and zucchini until tender. While that is cooking in another pan combine grapefruit juice, vinegar, garlic, ginger, water and seasoning packets. Mix well then add broccoli and cook until tender but not mushy. When onions and peppers are tender add in noodles and broccoli with the sauce. Mix together with tongs since noodles are long they work better. Taste to make sure seasoned well. If to salty add more water and taste again. Always remember to taste....that's how you keep track of taste and seasoning :)

Cherry Oatmeal

I have been trying to come up with new flavors of oatmeal so I don't get bored and still eat healthy. It is so simple but has lots of flavor and the best part besides the fact that I got my niece who hates oatmeal to eat this is the entire thing is only 195 calories!!


1 cup oats
1 cup water
1/2 cup frozen cherries
1 tsp vanilla
Stevia (sweeten to your liking)
Heat water to boil over high heat then add vanilla and oats. Turn heat down to meduim and cook about 5 minutes. It should get thick towards the end. Add cherries and cook for another minute. Turn of heat and press cherries to release the juice. Add Stevia and serve.

Pan Seared Flounder with Spaghetti Zucchini

Ok so I have officially converted 2 of my girls to eat fish and zucchini!! I have tried all different ways to cook it for them but this dish has made them a lover. I amazed myself with this one. It was simple and healthy which was a bonus.

Flounder with zucchini

Flounder
2 zucchini
cooking spray
1/2 red bell pepper diced small
1/2 onion diced small
1 tablespoon minced garlic
cilantro chopped
1/4 cup corn (the girls wanted the corn in it, you can leave it out)
1 small can green chiles pureed and cooked

Saute zucchini, red pepper and onion to until tender but not mushy. Add in corn, garlic and cilantro. I seasoned mine with salt, pepper and paprika. Turn off heat and cover. In a large saute pan sprayed with cooking spray saute flounder about 2 minutes on each side. Again season with what you want. I seasoned with salt, pepper, onion, garlic and paprika. In a small food processor puree green chiles until becomes chunky.I strained it before putting it in a small pan and heat. Season with salt and pepper and then spoon over fish.