Breakfast Cookies

A sweet, satisfying, no flour, no added sugar, no eggs, chewy, and yummy. All wonderful things. The thing that got me excited about this recipe I found here, is the many possibilities! I think next time I might add some cocoa powder for chocolate cookies, or peanut butter. Less than 100 calories for each cookie.

Breakfast Cookies
1-1/2 cups rolled oats
2 ripe bananas, mashed until creamy
1 cup unsweetened applesauce
1/3 cup Craisins and/or raisins
1/4 cup walnuts, chopped
1 tsp. ground cinnamon
1 tsp. vanilla extract

1. Preheat oven to 350 degrees.
2. In a large bowl mash bananas until creamy and no chunks.
3. Add the oats, applesauce, Craisins, chopped walnuts, cinnamon and vanilla. Stir just until combined.
4. Plop a spoonful onto a greased cookie sheet. Should make about 12.
5. Bake for 30-35 minutes. They're good warm, but I actually liked them better after they sat for a few hours , cooled down, and let the flavors are settle in with each other.

Enjoy!

Chicken Lettuce Wraps

I have been wanting to try making the chicken lettuce wraps from like what they serve at P.F. Chang's, but I've been a little hesitant due to the amount of ingredients. But after looking through my pantry I had almost everything anyway. I based my recipe off of a recipe that I found  here. 

Chicken Lettuce Wraps

1-1/2 lb. chicken breast (2 large chicken breasts), chopped in small pieces

1/3 cup onion, chopped

Salt & Pepper

2 cloves of garlic, minced

1/2 tsp. ground ginger

1 Tbsp. sesame oil

2-1/2 Tbsp. soy sauce

1/2 Tbsp. water

1 Tbsp. natural peanut butter

1/2 Tbsp. honey

1 Tbsp. rice vinegar

2 tsp. chili garlic sauce

3 green onions, chopped

1/2 of an 8 oz. can sliced water chestnuts, drained and chopped

1/4 cup peanuts, chopped

10-12 outer iceberg lettuce leaves, rinsed and patted dry

1. In a large non-stick skillet combine the chicken, onions and salt and pepper. Cook until the chicken is almost no longer pink.

2. Add in the minced garlic and ginger and cook until the chicken is done - no more pink. 

3. In a separate, small bowl, combine the sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, and chili garlic sauce. Put in the microwave for about 20 seconds, then whisk until completely smooth and combined. 

4. Add the sauce to the chicken. Also add in the green onions and water chestnuts. Cook for about 1-2 minutes until the chestnuts and green onions soften. 

5. Sprinkle the chopped peanuts on top. Serve with cold lettuce leaves. Help yourself! It's a low-calorie meal with tons of taste. 

Enjoy!

Honey-Lime Chicken Enchiladas - Skinny Version

A couple of months ago I posted the recipe and picture from my cousin's blog http://boycheesesandwich.blogspot.com, for Honey-Lime Chicken Enchiladas here. I have made them several times since then because we love them so much. Since then I have adapted a few healthier changes to the recipe. 

Honey-Lime Chicken Enchiladas

1-1/2 lbs. shredded chicken (I use a rotisserie chicken and use every ounce of chicken from it). 

1 (10 oz.) can of green enchilada sauce

Whole wheat tortillas (about 8)

1 cup skim milk

Shredded Colby-Jack Cheese

Marinade:

1/2 cup honey

1/4 cup lime juice (the juice of 2 limes)

1 Tbsp. chili powder

1/2 tsp. garlic powder

1. Put all of the marinade ingredients in a bowl and whisk until completely combined. 

2. Put all of the shredded chicken in a gallon size bag, pour the marinade over the chicken and mix it around until covered. Put in fridge. Let it marinate for at least 30 minutes. 

3. Preheat oven to 350 degrees. Grease a 9x13 baking dish. 

4. Put a tortilla in the dish, place some chicken along the center of the tortilla, add some cheese, and roll up tight. Continue for the remaining tortillas. 

5. Pour remainder of marinade over the tortillas (I actually use a basting brush). Sprinkle cheese over top. 

6. Put in oven and cook for about 20 minutes, until the tortillas start to turn golden brown. 

7. In a small sauce pan heat up the green enchilada sauce and skim milk. Bring it to a low boil. Once the enchiladas are done, we serve up the enchiladas and let everyone put on their own sauce. 

This was the tortillas are CRISPY! Also, this means that you're not using as much sauce, but just enough.

Individual Apple Crisps

I was craving something sweet, but a bit healthy too. So I was inspired by this recipe here, and went for it. I think they turned out really good. It was quick and especially easy to serve!

Individual Apple Crisps

3-4 Apples - I used granny smith green apples

6 Tbsp of melted butter

1 cup rolled oats

1/2 cup flour

1/2 cup wheat flour

1 cup brown sugar

1-1/2 tsp. cinnamon

a pinch of ground ginger

a pinch of sea salt

1. Preheat oven to 350 degrees. 

2. Wash and dry apples. Cut in half. Using a melon baller scoop out the middle of the apples. 

3. In a bowl combine the oats, flour, sugar, cinnamon, ginger and salt. Stir in the melted butter. Stir until combined. 

4. Pat the oat mixture into and on the apples. Place on a baking sheet. Bake for about 30 minutes. Serve with vanilla ice cream. We drizzled a little bit of caramel on our apple too. :)

Enjoy!

Healthy Chocolate Chip Muffins

Yep, healthy and chocolate. Two very wonderful things make an even better combination. These are so delicious you can hardly tell how good they are for you! :)  I got the idea here. No flour, no fat, and low calorie!!

Healthy Chocolate Chip Muffins

1-3/4 cups oatmeal

1 Tbsp. flaxseed

3 egg whites

1/2 cup unsweetened baking cocoa

1/2 cup unsweetened applesauce

1 tsp. vanilla extract

1/2 cup plain Greek yogurt

1/2 tsp. cream of tartar

1-1/2 tsp. baking powder

1-1/2 tsp. baking soda

1/4 tsp. salt

1 cup hot water

1/2 cup Agave (or 3/4 cup sugar)

1/2 cup semi-sweet chocolate chips

1. Preheat oven to 350 degrees. Grease 2 muffin tins (12 muffins in each).

2. Put all of the ingredients in a blender (or food processor) - except for the chocolate chips, and blend until smooth. 

3. Fill muffin tins, each muffin about 3/4 full.

4. Bake muffins for 10 minutes.

5. After 10 minutes take the muffins out and place chocolate chips over top.

6. Put back in the oven for 2-5 minutes until a toothpick comes out clean. 

Enjoy!!

Banana Oat Muffins

Ok, so I know this picture isn't the best, but these muffins are!! I took my muffins out a bit too early so that's why they sunk. Just look at the nice round one in the middle :) But they still are delicious!! This a perfect recipe for when you bananas start getting a little too brown. 

No Flour

No Fat

Banana Oat Muffins

2 -1/2 cups old-fashioned rolled oats

1 cup plain fat free greek yogurt

2 eggs

1/2 cup Agave (or you could do 3/4 cup sugar)

1 Tbsp. honey

1 -1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. cinnamon 

1 Tbsp. flax seed

2 ripe bananas 

The instructions are pretty easy.
1. Preheat oven to 400 degrees. Grease muffin tin.
2. Put EVERYTHING in a blender or a food processor. Blend until it is completely smooth - oats and all.
3. Pour into muffin tins about 3/4 full.
4. Bake for about 20 minutes (they should be golden brown, and a toothpick should come out clean). They will still be very moist, so don't expect a super fluffy and airy muffin. They're so delicious. You neeeeeed to try them!!

Enjoy!

Quinoa, Sweet Potatoes & Dried Cranberries

Quinoa, Sweet Potatoes & Dried Cranberries

1 cup of uncooked Quinoa

2 medium sweet potatoes, peeled and cubed

1 Tbsp. butter

1/4 tsp. cinnamon

1 Tbsp. brown sugar

1/2 cup dried cranberries

Dressing:

1/4 cup balsamic dressing

2 Tbsp. olive oil

1-1/2 Tbsp. honey

1/2 tsp. salt

1 tsp. ground black pepper

Preheat oven to 400 degrees. Peeled and cube the sweet potatoes. Place on a greased cooking sheet. Brush with melted butter. Bake in oven for 15 minutes. Flip the potatoes over and brush with left over butter, sprinkle the cinnamon and brown sugar. Place back in oven for 5-10 minutes, until they are soft and cut easily with a knife. 

Cook quinoa according to package directions. Add in the sweet potatoes and dried cranberries.

Whisk the dressing ingredients together and stir into the quinoa mixture. 

Enjoy!!!

*Served with salmon, asparagus and Parmesan bread. 

Honey Glazed Salmon with Mango Salsa

My husband said that this meal was "way dope". It was so full of flavor, so healthy, and so yummy. I'm so glad there was plenty of left over salsa. Maybe we'll do the same meal with chicken instead of salmon in a few days :) 

Honey-Glazed Salmon

2 fresh salmon fillets

3 Tbsp. soy sauce

1 Tbsp. honey

1 tsp. brown sugar

Line a baking sheet with tin foil. Spray with non-stick cooking spray. Lay the fillets flat next to one another. Spray or drizzle with extra virgin olive oil. Sprinkle with salt and pepper. Bake at 375 degrees for 25-30 minutes. Whisk together the glaze ingredients and glaze the salmon with about 5 minutes left of the baking time. The salmon should flake, and not be opaque at all inside. 

Mango Salsa

1 large mango, diced

2 Roma tomatoes, diced

1 jalapeno pepper, ribs and seeds removed, finely diced

1 small green pepper, diced

1/2 of an onion, diced

1/4 cup of chopped cilantro

The juice of 2 limes

salt and pepper to taste

Combine all of the ingredients. Place in the refrigerator and let the flavors marinate for a few hours before serving. Place on top of the salmon. Enjoy with some tortilla chips as well! 

Served suggestion: quinoa, and green beans.