Health Nut Blueberry Muffins

Ingredients

• 3/4 cup whole wheat pastry flour
• 3/4 cup whole wheat flour
• 3/4 cup applesauce
• 1/4 cup oat bran
• 1/4 cup quick cooking oats
• 1/4 cup wheat germ
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup blueberries
• 1/2 cup chopped walnuts
• 1 banana, mashed
• 1 cup buttermilk
• 1 egg
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.

In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.

Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.

Lemon Crinkles

YIELD: MAKES 2-3 DOZEN COOKIES

Note: the recipe calls for a teaspoon of lemon zest. I didn't really measure, I just grated the zest from the lemon I was using and threw it in there. My guess is it was more like 2 teaspoons.

INGREDIENTS

• 1/2 cup (8 tablespoons) butter, softened
• 1 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 large egg
• 1 teaspoon freshly grated lemon zest
• 1 tablespoon freshly squeezed lemon juice, from about 1/2 lemon
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar

DIRECTIONS

1. Preheat oven to 350 degrees. Line rimmed baking sheets with silpat liners, parchment or lightly coat with cooking spray.
2. In a large bowl, cream butter and sugar together until light and fluffy. Add vanilla, egg, lemon zest and juice and mix well, scraping down the sides as needed. Add the dry ingredients (except the powdered sugar) and mix until just combined. Place the powdered sugar on a large plate or shallow pie dish. Roll tablespoon-size balls of dough in the powdered sugar to coat. Place on the prepared baking sheets, about 2 inches apart.
3. Bake the cookies for 9-11 minutes. The cookies will not be browned on the edges but they will have lost a bit of their shininess on top. Don't overbake! Cool the cookies on a cooling rack and store in an airtight container or eat immediately.

BBQ Shredded Chicken and Caramelized Red Onion Ranch Spaghetti

1 lb thin spaghetti noodles

4 Tablespoons extra virgin olive oil

1/2 large red onion, peeled and finely chopped

2 Tablespoons dry Ranch Dressing Mix

3/4 Cup chopped fresh cilantro leaves

Shredded BBQ Chicken Click HERE For Homemade Recipe

1.  Cook spaghetti noodles according to package directions; drain and rinse with cold water to stop cooking.  Place olive oil into a large pot over medium heat.  Saute red onions until softened and golden.  Add cooked spaghetti to onions; mix and add dry Ranch Dressing seasoning and cilantro leaves.  Season with a pinch of salt and pepper to taste.  Place noodles onto serving plates and top with warm shredded BBQ chicken.  Garnish with cilantro leaf and serve.

6 servings

BBQ Chicken Salad with Cilantro Ranch Dressing

3 Cups thinly sliced Green Leaf Lettuce
¼ Cup corn
¼ Cup black beans
8 grape tomatoes, halved
1 cooked grilled chicken breast
¼ Cup favorite BBQ Sauce
¼ Cup shredded mozzarella cheese

¼ Cup prepared ranch dressing
1 heaping Tablespoon fresh chopped cilantro leaves

1. Place lettuce into a salad bowl. Layer with corn, black beans and tomatoes. Dice cooked chicken breast and mix with BBQ sauce. Top over salad and sprinkle with mozzarella cheese.

2. Place ranch dressing and cilantro leaves into a small bowl to combine. Drizzle over salad and serve.

**This recipe is for 1 large serving, double accordingly**

Cowboy Caviar

Ingredients

• 1 can black eyed peas, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can shoepeg corn, drained and rinsed
• 4-5 Roma tomatoes, seeds removed and diced
• 2-3 diced avocados, ripe but still firm
• 4 green onions, sliced thin (I used 1/2 purple onion diced finely because that's all I had)
• around 1/2 to 3/4 cup Zesty Italian dressing
• 1/2 bunch cilantro, chopped finely
• 1-2 limes
• ground pepper and salt to taste

Instructions

1. Drain and rinse the black eyed peas, black beans, and corn. Add to a large bowl. Dice the tomatoes, making sure the seeds and insides are removed. You want to do this to make sure that there isn't too much liquid in the dip. Add the diced tomatoes and cilantro to the bowl. Slice the green onions finely (or purple onion) and add to the bowl. Dice the avocado and squeeze a little of the lime juice over the avocados so they don't brown as quickly. Squeeze the rest of the lime juice into the bowl. Add the Italian dressing and stir to coat all the ingredients. Add salt and pepper to taste.
2. Chill in the refrigerator until cold and flavors have marinated together. This is best served the same day as prepared. Serve with tortilla chips.

BAKED COCONUT SHRIMP WITH PINEAPPLE DIPPING SAUCE

total time 26 mins
24 shrimp

Ingredients:

1 T lime juice
2 tsp finely chopped fresh jalapeno pepper
1/2 c pineapple preserves
1 pound uncooked large shrimp peeled and deveined
2 egg whites
2 T cornstarch
2 c sweetened flaked coconut

Directions

1. 1Combine lime juice, jalapeno pepper, and pineapple preserves in a small bowl and mix well. Cover and refrigerate until ready to serve.
2. 2Preheat oven to 400 degrees and line a cookie sheet with parchment paper.
3. 3In a small bowl beat egg whites with a hand mixer until soft peaks form.
4. 4Place cornstarch and coconut on two separate plates. Hold shrimp by the tail and dip and coat the shrimp with cornstarch. Next, dip the shrimp in the egg whites and finally in the coconut coating well.
5. 5Place shrimp on the cookie sheet and bake for 15-17 minutes or until coconut is a golden brown. Make sure to turn it once halfway through (around 8 minutes into cooking time) to make sure both sides brown.
6. 6Serve with pineapple dipping sauce.

SLOW COOKER TOMATO BASIL PARMESAN SOUP

Ingredients

• 2 (14 oz) cans diced tomatoes, with juice
• 1 cup finely diced celery
• 1 cup finely diced carrots
• 1 cup finely diced onions
• 1 teaspoon dried oregano or 1 Tablespoon fresh oregano
• 1/4 cup fresh basil
• 4 cups chicken broth
• ½ bay leaf
• ½ cup flour
• 1 cup grated Parmesan cheese
• ½ cup butter
• 2 cups half and half, warmed (substitute milk for less calories)
• 1 teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft. At this point I added all of the vegetables to a blender and blended until smooth. If you have a hand immersion blender that would work great. If you prefer a chunkier texture you can leave it as is or even blend just some of it. Return blended veggies back to the slow cooker.
3. About 30 minutes before serving prepare the roux. Melt butter over low heat in a skillet and add the flour. Stir roux constantly with a whisk for 5-7 minutes. Slowly whisk in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.
4. Cover and cook on LOW for another 30 minutes or so until ready to serve. Serve with warm rolls and a green salad.

Taco Salad

Ingredients:

• Ground Turkey
• Taco Seasoning
• 1 medium yellow onion, diced
• 1 avocado diced
• 1 cup corn cooked
• 1 can black beans cooked
• green onions sliced
• greek yogurt
• spinach or other greens
• balsamic vinegar
• Extra Virgin Olive Oil
• Red peppers chopped

Directions:
Heat a non stick skillet over medium high heat and brown the turkey and onion until no longer pink.  Drain meat and put back in the pan.  Add in 1/4 cup water and the taco seasoning mix.  Stir until covered.  In the meantime, cut up the green onions, red peppers and avocado.  Assemble lettuce on the plate and layer with corn, beans, avocado, ground turkey, a dollup of greek yogurt, then put a splash of Extra Virgin Olive Oil and Balsamic Vinegar on top for dressing!  Absolutely amazing salad!!!

Taco Seasoning

Ingredients

• 1 ½ teaspoon cumin
• 1 tablespoon chili powder
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• ½ teaspoon paprika
• ½ teaspoon crushed red pepper (optional)

Jamie Eason's Monster Meatloaf

Ingredients:
1 1/2 cups chopped onion & red peppers
1 tsp salt
1 tsp pepper
1/2 tsp dried thyme
1 tsp minced garlic
1/4 cup low sodium soy sauce (we use liquid aminos)
3/4 cup low sodium chicken broth
2 tsp tomato paste (no salt added)
3 lbs extra lean ground turkey (or chicken breasts)
1 cup quick cooking oats
4 egg whites
1 cup reduced sugar ketchup

Directions:
1. Preheat oven to 350 degrees & spray 9X13 Pyrex dish with non-stick spray.
2. In a large saute pan, cook the onions & peppers with salt, pepper, & thyme until onions are translucent (about 5 minutes).
3. Add garlic, soy sauce, chicken broth, & tomato paste, mixing until heated through.
4. Set mixture aside to cool.
5. In a large bowl combine ground turkey (or chicken), egg whites, oats, & sauteed mixture (cooled).
6. Mix by hand until all incorporated & press flat into the 9X13 Pyrex dish.
7. Spread ketchup in an even layer on top of the prepared turkey (or chicken).
8. Place in the oven to bake for 1 hour & 20 minutes.

Cilantro Lime Shrimp

Cilantro Lime Shrimp
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 6 oz • Old Points: 4 pts • Points+: 6 pts
Calories: 197.3 • Fat: 4.1g • Protein: 35.9 g • Carb: 2.4 g • Fiber: 0.1 g

Ingredients: 

• 2 tsp olive oil
• 2 lb shrimp, shelled and deviened
• 6 cloves garlic, crushed
• 1/3 cup chopped fresh cilantro
• 1 lime
• salt and pepper 

Directions: 

Heat a large frying pan on medium-high heat. Add oil to the pan, when hot addshrimp. Season with salt and pepper. When the shrimp is cooked on one side, about 2 minutes, turn over and add garlic. Sauté another minute or two until shrimp is cooked, careful not to overcook. Remove from heat. Squeeze lime all over shrimp and tosswith cilantro. Serve hot.

Chicken Satay with Peanut-Coconut Sauce

Serves 4 x 4 skewers
Prep time 15 mins
Cooking time 25 mins

16 wooden skewers, soaked for 30 mins
4 boneless, skinless chicken breast, sliced thin lengthwise
Sea salt and black pepper
1/4 cups chopped cilantro

Peanut-Coconut sauce:

1 T coconut oil or olive oil
1 T minced garlic
1 tsp minced ginger
1 tsp unrefined sugar
1 T chopped peanuts
1 T freshly squeezed lime juice
1 tsp fish sauce
1/2 c coconut milk
pinch red pepper flakes

Preheat grill to medium high.  Skewer chicken strips and sprinkle with salt and pepper to season.  Heat oil in skillet.  Saute garlic and ginger for 3 minutes.  Add sugar, peanuts, lime juice and fish sauce.  Cook 3 minutes.  Add coconut milk and pepper flakes and simmer for 6 minutes.  Place skewers on hot grill making sure handles point out.  Grill 4 minutes on each side.  Lay on plate, drizzle with sauce and sprinkle with chopped cilantro.

THAI CHICKEN SATAY AND PEANUT SAUCE + GINGER COCONUT RICE

Grilled chicken satay with a lil Thai flair served over flavorful ginger coconut rice... oh and there's peanut sauce too!

Yield: 4 servings

Prep Time: 25 minutes {plus 2 hours for marinating}

Cook Time: 12-15 minutes

Total Time: 3-ish hours

INGREDIENTS:

FOR THE SATAY:

1-3/4 to 2 pounds Chicken Tenders

1 to 2 Lemongrass Stalks {about 5 inches each} minced

4 cloves Fresh Garlic, minced

1/3 cup Coconut Milk

1/4 cup Freshly Squeeze Lime Juice {feel free to add a teaspoon of zest for more of a lime kick!}

2 tablespoons Honey

2 tablespoons Fish Sauce

2 tablespoons {warm} Unrefined Coconut Oil

1 tablespoon Low-Sodium Tamari

1 teaspoon Chili Paste {Sambal Oelek}

Wooden Skewers {soaked for at least 30 minutes}

FOR THE PEANUT SAUCE:

3 tablespoons Creamy Peanut Butter

1/4 cup Coconut Milk

1 tablespoon Freshly Squeezed Lime Juice

1 tablespoon Honey

2 teaspoons Fish Sauce

1 teaspoon Chili paste {Sambal Oelek}

2 small Garlic Cloves, minced

1 Green Onion, minced

1 tablespoon chopped Fresh Cilantro

Warm Water, to thin the sauce out

FOR THE GINGER COCONUT RICE:

1 three inch piece of GINGER, sliced into 5 or 6 coins and smashed with the handle of a knife

2 cups Jasmine Rice

1-1/2 teaspoon Kosher Salt

10 ounces Coconut Milk

Water

DIRECTIONS:

FOR THE SATAY: Combine the lemongrass, garlic, coconut milk, lime juice, honey, fish sauce, coconut oil, tamari and chili paste into a deep dish and whisk until combined. Cover and refrigerate for two hours before skewering.

Grill on medium-high heat for 4-6 minutes a side until the chicken is fully cooked.

FOR THE PEANUT SAUCE: Combine the peanut butter, coconut milk, lime juice, honey, fish sauce, chili paste, garlic, green onion and the cilantro. Add a little bit of warm water at a time until thinned to your liking.

Makes about a cup.

FOR THE GINGER COCONUT RICE:

Rice Cooker Version: Throw ginger coins, rice, salt and the coconut milk into the rice cooker. Fill the rest with water according to your rice cooker manual. Cover, flick the switch and wait until ready.

Stove-top Version: Measure out the coconut milk into a 4 cup liquid measuring cup. Fill the rest of the way with water until reaches 4 cups. Throw the ginger coins, salt and coconut milk into a large sauce pan and bring to a boil. Add in rice and reduce heat. Cook covered until all water is absorbed. Approximately 15 – 20 min. Fluff rice and remove ginger pieces.

Should make 8 cups of rice.

*NOTE* My husband LOVES his rice, so feel free to cut this in half if you don't want the extra!

Spicy Orange Chicken & Bok Choy

• 

  serves 4

  Clean eating magazine
  total time 25 mins
  prep 15

Ingredients~

                               

• • 6 oz brown rice noodles
  • 2 tsp oil- safflower
  • 500 grams or 1 lb chicken breast, cubed
  • 2 cloves garlic chopped
  • 2 cups bok choy chopped
  • 2 cups mandarin oranges (drained)
  • 1 Tbsp low-sodium soy sauce
  • 1/2 tsp red pepper flakes and pepper
  • 1/4 cup green onions chopped
  • 2 Tbsp cilantro

• Instructions 

  1. Cook Noodles
  2. In a large skillet heat oil , add chicken and garlic and cook stirring for 3-5 mins until chicken is golden brown
  3. Add 2 cups of bok choy and cook for 2 mins.
  4. Add oranges, soya sauce and spices
  5. Bring to a simmer and cook 3-5 mins until chicken is cooked and oranges break down
  6. Remove from heat and stir in green onions and cilantro
  7. Serve over noodles

Take Me on vacation Oatmeal

Ingredients:
1/2 cup old-fashioned rolled oats (not instant)
1/2 cup oat bran
1/8 tsp sea salt
1 cup unsweetened almond milk
1/4 cup protein powder (optional)
1 ripe mango, peeled and pitted, diced
1 tsp roasted golden flaxseed
2 tbsp chopped cashews
1 tbsp unsweetened flaked coconut

Preparation:
Combine oats, oat bran and salt with 2 1/4 cups water in a small saucepan over medium high heat until simmering. Reduce heat to low and cook, stirring until mixture thickens and water is absorbed, about 3 minutes. Remove from heat and let sit two minutes.
Divide cereal equally between 2 bowls. Whisk together almond milk and protein powder, and pour over cereal. Top with mango, flaxseed, cashews and coconut.