Spicy Shrimp Bowl

Servings: 2

Ingredients:

• 2 yellow containers of cooked brown rice
• 2 green containers of sliced zucchini, sliced red onions, and corn mixture
• 2 red containers of black beans
• 2 red containers of shrimp
• 1 blue container of plain Greek yogurt
• 2 tbsp hot sauce
• Chili powder, sea salt, cumin, pepper, garlic powder, and cayenne
• 2 tbsp EVOO

Directions:

• In a medium bowl, add veggies and season with garlic powder, sea salt, and black pepper to taste
• In another medium bowl, season shrimp with chili powder, cumin, and cayenne
• Heat EVOO in medium pan
• Saute shrimp and veggies until shrimp is pink and veggies are soft
• Heat black beans in a small pot and cook until warm
• Mix Greek yogurt and hot sauce in a small bowl- transfer into a ziploc bag
• In a bowl, place 1 yellow container of cooked brown rice on bottom, add black beans, veggies, and shrimp
• Cut off a small corner of the ziploc bag, and drizzle yogurt on top of bowl
• Enjoy!

BBQ Chicken Stuffed Sweet Potatoes

Ingredients:

• 1 red container of diced chicken
• 1 blue container shredded mozzarella cheese
• 1/4 green container diced red onion
• 1 large sweet potato (1 yellow container)
• 1 orange container BBQ sauce
• 1 tbsp EVOO
• Dash of cinnamon

Directions:

• Preheat oven to 400F
• Poke holes in sweet potato with fork, and place in microwave for 5 min to cut down cooking time
• Bake sweet potato for 20-30 min until soft
• In a medium skillet, combine chicken, onion, and EVOO – cook until onion is soft and chicken is no longer pink
• In a small bowl, mix chicken and onion with BBQ sauce – set aside
• When potato is cooked, take out of oven and cool for a few minutes
• Cut off 1/4 inch of top of potato
• Scoop inside of potato out, and place in medium bowl. Mix with a dash of cinnamon
• Place potato mixture back in potato skin; top with chicken mixture and mozzarella cheese
• Bake for 10 min until cheese is melted

 

Banana Peanut Butter French Toast Roll Ups

Ingredients:

• 1 banana cut into small pieces
• 4 slices whole wheat bread (I used Ezekiel bread)
• 2 tsp peanut butter
• 2 eggs
• 1/8 c Almond milk
• 1/2 tsp vanilla extract
• 1 tsp cinnamon
• Coconut oil or cooking spray
• Organic or sugar-free syrup (optional)

Directions:

• Cut off the crust of each slice of bread
• Using a rolling pin, flatten out each slice of bread
• Spread 1/2 tsp of peanut butter onto each slice
• Add some of the sliced banana to one edge of each slice, and roll up each slice of bread
• Heat coconut oil in pan over medium heat
• Combine eggs, vanilla, cinnamon, and almond milk until eggs are beaten and mixture is combined
• Dip each roll up into to egg mixture and then transfer into the pan
• Cook on each side of the roll-up until golden brown
• Serve with sugar free syrup!

Chocolate Chip Banana Bread

Ingredients:

• 3 ripe bananas
• 1 1/2 cups whole wheat flour
• 1/2 cup nonfat plain greek yogurt
• 1 tsp baking soda
• 1/4 tsp salt
• 1/4 cup honey
• 1 tbsp vanilla
• 1 tbsp coconut oil
• 1 egg
• 1 tbsp unsweetened almond milk
• 1/2 cup chocolate chips

Directions:

• Preheat oven to 350 degrees F.
• Spray 12 cup muffin tin or baking dish with nonstick cooking spray
• In a medium bowl, whisk together flour, baking soda and salt
• Add bananas, honey, vanilla, oil, egg, milk and yogurt to a blender
• Blend on high for 1 minute or until well combined
• Add wet ingredients to dry ingredients and mix until combined
• Gently fold in chocolate chips.
• Divide batter evenly into muffin tin (or pour into baking dish) and bake for 20-25 minutes or until tooth pick comes out clean or with just a few crumbs attached
• Muffins are best served warm and even better the next day

 

One Pot Chili Mac

Ingredients:

• 1lb ground turkey
• 1 white onion – diced
• 1 can kidney beans (rinsed and drained)
• 10 oz whole grain elbow noodles
• 2 C shredded sharp cheddar cheese
• 1 can diced tomatoes
• 3 cups chicken broth
• 2 tbsp chili powder
• 1 1/2 tbsp cumin
• 1/2 teaspoon season salt
• 1/4 teaspoon ground pepper

Directions:

• In a large pot, cook ground turkey and onion until turkey is cooked and onion is translucent.
• Drain any fat (if needed).
• Add chicken broth, tomatoes, kidney beans, kidney beans, chili powder, cumin, salt & pepper.
• Mix well and bring to a boil.
• Once boiling, add pasta and cook 12 – 15 minutes until pasta is cooked through (make sure pasta is covered with the liquid)
• Once the pasta has absorbed liquid and is cooked through, add cheese and mix well.
• Serve and enjoy!

‘Healthier’ Cheat Meal

Who doesn’t love a good cheat meal? I know I do! I TRY and make it a bit healthier if I can! Believe me when I tell you these are the best ribs and mac & cheese I have ever had! I even snuck some veggies in 🙂

Crock Pot Ribs

Ingredients:

• 1 rack baby back ribs
• 1 bottle Sweet Baby Ray’s BBQ sauce (or any bbq sauce)
• 1 1/2 tbsp brown sugar
• 1 1/2 tbsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp pepper

Directions:

• Cut rack of ribs in half and rub dry rub on both sides of each half
• Place one half of rack in crockpot bone side down
• Cover with 1/2 bottle of BBQ sauce
• Add second half of ribs to crock pot and cover with remainder of BBQ sauce
• Cook on low for 8 hours or on high for 4-5 hours
• ** Every hour or two, I opened the lid and spooned the BBQ sauce over the ribs

 

Mac and Cheese: serves 4-6

Ingredients:

• 2 c whole wheat pasta
• 2 c shredded cheese of your choice
• 2 c fresh spinach
• 1/2 c plain Greek yogurt
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• salt and pepper to taste

Directions:

• Cook the pasta according to the directions on the box
• Place the spinach in the bottom of the strainer
• Pour pasta over spinach (to help spinach wilt), saving about 1/4 c of the pasta water
• Return spinach and pasta to the pot
• Add some of the remaining pasta water to the pot and stir in the cheese until melted
• Add the Greek yogurt and spices; stir to combine
• Use any remaining pasta water to thin if necessary

Cauliflower Mash

Mashed potatoes are one of my biggest weaknesses. I’ve heard about cauliflower mash, but I am not the biggest fan of cauliflower. I decided to give it a try and was pleasantly surprised! A great way to sneak in veggies without the kids knowing 🙂 This recipe can be adjusted to your liking. Enjoy!

Ingredients:

• 1 head of cauliflower or 2 bags cauliflower
• 2+ heaping tablespoons plain Greek yogurt
• 1 tsp minced garlic
• 2 tablespoons parmesan cheese
• 1/2 tsp rosemary
• 1-2 tablespoons diced scallions
• salt and pepper to taste

Directions:

• In a large pot, boil your head of cauliflower until it becomes soft. Or, heat your bags of cauliflower in the microwave for 4-6 min
• Drain excess water from cauliflower
• Place softened cauliflower in blender or food processor
• Add the rest of the ingredients
• Blend until it reaches your desired consistency (be careful not to over blend)
• Top with more diced scallions

I paired mine with roasted parmesan asparagus and chicken sausage!

Mini Turkey Meatloaf Cups

Ingredients:

• 1lb lean ground turkey
• 1/3c chopped sun dried tomatoes
• 1/4c chopped fresh basil
• 6 oz chopped fresh mozzarella
• 2 eggs
• 1/2 tsp garlic powder
• salt & pepper

Directions:

• Preheat oven to 400F
• Combine all ingredients well
• Spray muffin tin with non-stick spray
• Divide mixture evenly into muffin cups
• Bake for 25-30 min

Great reheated! You can even freeze these!

Serving: 2 muffins = 1 R, 1/2 G, 1 B

BBQ Chicken Bake

Ingredients:

• 5 chicken breasts
• 1 red onion, sliced
• 1 c BBQ sauce (I used organic from Giant)
• 1 c shredded cheddar cheese

Directions:

• Preheat oven to 375F
• Spray baking dish with non-stick cooking spray
• Place chicken in baking dish
• Pour BBQ sauce over chicken
• Add sliced onion
• Top with shredded cheese
• Bake for approx 30 min until chicken is cooked through
• Enjoy!

Oat & Yogurt Cups

Ingredients:

• 2 ripe bananas
• 1 tsp cinnamon
• Dash of sea salt
• 1 c honey
• 2 cups rolled oats
• 2 c Vanilla yogurt (or any flavor)
• Fruit for topping
• Muffin tin

Directions:

• Preheat oven to 375F
• In a medium bowl, mash 2 bananas
• Whisk in honey
• Add oats, cinnamon, and salt – stir until combined
• Spray muffin tin with non-stick cooking spray
• Even distribute mixture into muffin tin, pressing mixture up against sides to form little cup shapes
• Bake for 10-14 min until golden brown (be careful not to burn them like I did 🙂 )
• After oat cups cool, fill with yogurt and top with sliced fruit
• *I put these in the freezer for a bit so they would become more firm