From Mauri Allen
Recipe taken from andtheycookedhappilyeverafter.com
INGREDIENTS
*yields 12 regular muffin sized bites
2 cups cooked Quinoa
1 cup shredded, cooked chicken
1/2 cup bread crumbs
1 cup cheddar cheese
1/2 cup pepper jack cheese
1 tablespoon olive oil
1/2 cup black beans
1/2 cup canned corn
1 medium red pepper, chopped
2 garlic cloves, minced
3-4 scallions, chopped small
1 tablespoon cumin
1 tablespoon chili powder
3 eggs, lightly beaten
salt & pepper to taste
ranch dressing for dipping
1) Preheat oven to 350 degrees.
2) Place your Quinoa, bread crumbs, cooked chicken and cheeses in a large mixing bowl and set aside.
3) Heat your olive oil in a medium saucepan over medium heat. Once the oil is heated, add your black beans, corn, red pepper, garlic, scallions, cumin and chili powder and saute for 3-5 minutes. The goal here isn’t to cook the vegetables through, but simply allow the flavor of everything to combine a bit before adding it to the rest of the mixture.
4) Add the veggie/spice mixture to the quinoa/chicken/bread crumbs/cheese and allow it to cool for a few minutes before adding the eggs (about 5 minutes). You can then add the beaten eggs and combine the mixture. Season with salt and pepper to taste.
5) Take a regular sized muffin tin (12 muffins) and spray with non-stick cooking spray. Add about 1/3 cup of the mixture to each muffin slot.
4) Bake in your preheated oven for 30 minutes. Serve with a side of Ranch dressing for dipping!
Tuesday, July 30, 2013
Skinny Frozen Hot Chocolate
From Mauri Allen
Recipe taken from Skinnytaste.com
Ingredients:
1 1/2 cups fat free milk
1 cup ice
4 tbsp Ovaltine Rich Chocolate (or Chocolate Malt flavor)
1 tbsp unsweetened cocoa powder
Directions:
Pour the milk and ice into your blender. Add in the ovaltine, and cocoa powder
Blend 3-4 minutes until the ice is completely chopped and the mixture is thick and icy.
Pour into two glasses, and serve immediately.
Recipe taken from Skinnytaste.com
Ingredients:
1 1/2 cups fat free milk
1 cup ice
4 tbsp Ovaltine Rich Chocolate (or Chocolate Malt flavor)
1 tbsp unsweetened cocoa powder
Directions:
Pour the milk and ice into your blender. Add in the ovaltine, and cocoa powder
Blend 3-4 minutes until the ice is completely chopped and the mixture is thick and icy.
Pour into two glasses, and serve immediately.
Peanut Butter Banana Ice Cream
From Mauri Allen
Recipe taken from Detoxinista.com
Serves: 2
Ingredients
2 frozen bananas
2 Tablespoons peanut butter
water or milk, if needed to facilitate blending
Instructions
Break the frozen bananas into chunks and toss them into a mini food processor, along with the peanut butter.(I like to add a pinch of salt. It brings out the sweetness of the bananas and the peanut butter taste)
Blend until the bananas break down into a soft-serve consistency, adding a tablespoon or two of water to help facilitate blending, if necessary. The result should be a creamy, uniform ice cream!
Serve immediately for a soft-serve style dessert, or transfer to a sealed container and store in the freezer for a for a firmer, scoop-able ice cream.
you could use any nut butter you’d like instead of peanut butter. Almond, cashew and pecan butter would all be yummy
Recipe taken from Detoxinista.com
Serves: 2
Ingredients
2 frozen bananas
2 Tablespoons peanut butter
water or milk, if needed to facilitate blending
Instructions
Break the frozen bananas into chunks and toss them into a mini food processor, along with the peanut butter.(I like to add a pinch of salt. It brings out the sweetness of the bananas and the peanut butter taste)
Blend until the bananas break down into a soft-serve consistency, adding a tablespoon or two of water to help facilitate blending, if necessary. The result should be a creamy, uniform ice cream!
Serve immediately for a soft-serve style dessert, or transfer to a sealed container and store in the freezer for a for a firmer, scoop-able ice cream.
you could use any nut butter you’d like instead of peanut butter. Almond, cashew and pecan butter would all be yummy
Creamy Green Chile Chicken Enchiladas
Ingredients
Filling:
3 cups cooked, chopped chicken
2 (4 oz.) cans of green chiles, lightly drained
1 package (8 oz.) cream cheese, cubed and softened
1 can white or black beans, rinsed and drained (you can really use any type of bean you prefer here)
Sauce:
2 tablespoons butter
1/2 cup chopped onion (about 1/2 medium onion)
2 tablespoons flour (I substitute wheat flour)
1/3 cup chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 can (7 ounce) green chile enchilada sauce (I love the Stokes brand; I used Stokes Green Chile Sauce with chicken, and I used the whole can even though it was 15 oz, not 7. It was delicious!)
½ cup sour cream
Assembly:
8 ounces (about 2 cups) Monterey jack cheese, shredded
8 medium (soft taco size) flour tortillas (I love the uncooked wheat tortillas from Maceys)
Handful of chopped fresh cilantro
Directions
Preheat oven to 375 degrees. In a medium bowl (I used my kitchenaid and recommend a mixer to fully smooth out the cream cheese), combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix to combine. Set aside.
In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Add the salt and pepper. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes.
Remove the skillet from the heat and stir in the enchilada sauce and sour cream. Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I can easily fit 8 enchiladas in one pan).
Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.
FREEZER directions: After assembling, the baking pan can be covered with a double layer of foil and put in a jumbo-sized resealable bag and frozen for up to two months. Bake from frozen by decreasing the baking temperature to 350 degrees F and baking the enchiladas covered for 1 1/2 hours. Uncover and bake an additional 30 minutes to 1 hour until the dish is hot and bubbly.
Filling:
3 cups cooked, chopped chicken
2 (4 oz.) cans of green chiles, lightly drained
1 package (8 oz.) cream cheese, cubed and softened
1 can white or black beans, rinsed and drained (you can really use any type of bean you prefer here)
Sauce:
2 tablespoons butter
1/2 cup chopped onion (about 1/2 medium onion)
2 tablespoons flour (I substitute wheat flour)
1/3 cup chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 can (7 ounce) green chile enchilada sauce (I love the Stokes brand; I used Stokes Green Chile Sauce with chicken, and I used the whole can even though it was 15 oz, not 7. It was delicious!)
½ cup sour cream
Assembly:
8 ounces (about 2 cups) Monterey jack cheese, shredded
8 medium (soft taco size) flour tortillas (I love the uncooked wheat tortillas from Maceys)
Handful of chopped fresh cilantro
Directions
Preheat oven to 375 degrees. In a medium bowl (I used my kitchenaid and recommend a mixer to fully smooth out the cream cheese), combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix to combine. Set aside.
In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Add the salt and pepper. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes.
Remove the skillet from the heat and stir in the enchilada sauce and sour cream. Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I can easily fit 8 enchiladas in one pan).
Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.
FREEZER directions: After assembling, the baking pan can be covered with a double layer of foil and put in a jumbo-sized resealable bag and frozen for up to two months. Bake from frozen by decreasing the baking temperature to 350 degrees F and baking the enchiladas covered for 1 1/2 hours. Uncover and bake an additional 30 minutes to 1 hour until the dish is hot and bubbly.
Jalapeno Popper Chicken
Recipe taken from Add A Pinch
Ingredients
6 skinless, boneless chicken breast
For the jalapeno popper topping:
3 slices bacon, diced (I used Turkey bacon)
2 jalapenos, deveined, deseeded and diced
¼ cup diced onion
1 (8-ounce) package cream cheese, softened
½ cup mayonnaise or Greek yogurt
1 cup shredded cheddar cheese
½ cup shredded Parmesan cheese
For the topping:
½ cup crushed butter crackers (1/2 sleeve)
½ cup Parmesan cheese
4 tablespoons butter, melted
Instructions
Preheat oven to 425º F. Place chicken breasts in a small casserole dish and bake until juices run clear when pricked, about 45 minutes.
While chicken is baking, prepare jalapeno popper topping for chicken. Add bacon, jalapenos, and onions to a small skillet and fry until bacon is crispy and jalapenos and onions are tender. Remove from heat and add to a small mixing bowl. Add cream cheese, mayonnaise or yogurt, and cheeses to mixing bowl and cream together with bacon mixture until well-combined.
Remove chicken from oven and reduce oven heat to 350º F. Spread jalapeno popper topping on top of chicken until well-covered.
For the topping, mix together crushed crackers, cheese, and melted butter. Sprinkle on top of jalapeno popper topped chicken. Bake until crackers are lightly browned, about 15 minutes.
Serve warm.
I made this for dinner the other night and we loved it! I made a couple alterations. I used turkey bacon, and I also used whole wheat crackers for the topping.
Ingredients
6 skinless, boneless chicken breast
For the jalapeno popper topping:
3 slices bacon, diced (I used Turkey bacon)
2 jalapenos, deveined, deseeded and diced
¼ cup diced onion
1 (8-ounce) package cream cheese, softened
½ cup mayonnaise or Greek yogurt
1 cup shredded cheddar cheese
½ cup shredded Parmesan cheese
For the topping:
½ cup crushed butter crackers (1/2 sleeve)
½ cup Parmesan cheese
4 tablespoons butter, melted
Instructions
Preheat oven to 425º F. Place chicken breasts in a small casserole dish and bake until juices run clear when pricked, about 45 minutes.
While chicken is baking, prepare jalapeno popper topping for chicken. Add bacon, jalapenos, and onions to a small skillet and fry until bacon is crispy and jalapenos and onions are tender. Remove from heat and add to a small mixing bowl. Add cream cheese, mayonnaise or yogurt, and cheeses to mixing bowl and cream together with bacon mixture until well-combined.
Remove chicken from oven and reduce oven heat to 350º F. Spread jalapeno popper topping on top of chicken until well-covered.
For the topping, mix together crushed crackers, cheese, and melted butter. Sprinkle on top of jalapeno popper topped chicken. Bake until crackers are lightly browned, about 15 minutes.
Serve warm.
I made this for dinner the other night and we loved it! I made a couple alterations. I used turkey bacon, and I also used whole wheat crackers for the topping.
Ham Fried Rice
From Sharee Jeffs
3 c. cooked brown rice
1 c. diced ham
2 green onions, diced
1 c. peas, cooked
3 eggs, scrambled
1 c. mushrooms
2 T. soy sauce
1 t. olive oil
Cook onions and mushrooms until tender in oil. Add rice and fry for 10 minutes, stirring frequently. Add peas and ham. Push rice mixture over to one side of the pan and add the eggs. Cook and stir until scrambled and stir into rice mixture. Add soy sauce.
3 c. cooked brown rice
1 c. diced ham
2 green onions, diced
1 c. peas, cooked
3 eggs, scrambled
1 c. mushrooms
2 T. soy sauce
1 t. olive oil
Cook onions and mushrooms until tender in oil. Add rice and fry for 10 minutes, stirring frequently. Add peas and ham. Push rice mixture over to one side of the pan and add the eggs. Cook and stir until scrambled and stir into rice mixture. Add soy sauce.
Green Smoothie
From Sharee Jeffs
1/2 c. apple juice
1/2 c. water
1 c. frozen blueberries
1 banana
1/2 c. frozen strawberries
2 handfuls of spinach
1/2 c. apple juice
1/2 c. water
1 c. frozen blueberries
1 banana
1/2 c. frozen strawberries
2 handfuls of spinach
Whole Wheat Pizza Crust
From Sharee Jeffs
1 (.25 ounce) package active dry yeast
1 cup warm water
2 cups whole wheat flour
1/4 cup wheat germ
1 teaspoon salt
1 tablespoon honey
Directions
Preheat oven to 350 degrees F
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl combine flour, wheat germ and salt. Make a well in the middle and add honey and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes.
Roll dough on a floured pizza pan and poke a few holes in it with a fork.
Bake in preheated oven for 5 to 10 minutes, or until desired crispiness is achieved.
1 (.25 ounce) package active dry yeast
1 cup warm water
2 cups whole wheat flour
1/4 cup wheat germ
1 teaspoon salt
1 tablespoon honey
Directions
Preheat oven to 350 degrees F
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl combine flour, wheat germ and salt. Make a well in the middle and add honey and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes.
Roll dough on a floured pizza pan and poke a few holes in it with a fork.
Bake in preheated oven for 5 to 10 minutes, or until desired crispiness is achieved.
Easy Mixed Veggie Casserole
From Kathy Perrins
8oz sharp cheddar cheese
2 cups cooked brown rice
1 small can sliced mushrooms (optional)
1/2 cup diced onion (I use dried, rehydrated)
1 cup milk
3 TBSP butter
5 pound bag of frozen California mix Veggies (broccoli, Cauliflower, carrot) thawed.
or equivalent amount of fresh broccoli or frozen chopped broccoli thawed.
2 tsp salt
Optional 2 cups diced cooked chicken breast.
Preheat 350 degrees.
Spray a 9x13 baking pan with cooking spray.
In a large kettle combine all ingredient except veggies and salt and cook over medium heat,
until butter and cheese are melted. Mild cheddar doesn't melt well, that is why the sharp is best.
Add veggies and salt and cook stirring until well mixed, and the veggies are warmed, about two minutes.
Turn into sprayed baking dish and bake until tender, about 30 minutes.
Makes 8 servings and it is easy to make 1/2 the recipe.
8oz sharp cheddar cheese
2 cups cooked brown rice
1 small can sliced mushrooms (optional)
1/2 cup diced onion (I use dried, rehydrated)
1 cup milk
3 TBSP butter
5 pound bag of frozen California mix Veggies (broccoli, Cauliflower, carrot) thawed.
or equivalent amount of fresh broccoli or frozen chopped broccoli thawed.
2 tsp salt
Optional 2 cups diced cooked chicken breast.
Preheat 350 degrees.
Spray a 9x13 baking pan with cooking spray.
In a large kettle combine all ingredient except veggies and salt and cook over medium heat,
until butter and cheese are melted. Mild cheddar doesn't melt well, that is why the sharp is best.
Add veggies and salt and cook stirring until well mixed, and the veggies are warmed, about two minutes.
Turn into sprayed baking dish and bake until tender, about 30 minutes.
Makes 8 servings and it is easy to make 1/2 the recipe.
Baked Chili Relleno Dish
From Kathy Perrins
1 Cup evaporated milk
4 Egg whites
3 TBSP corn starch
1 3oz can whole green chillies
1 8oz can tomato sauce
1 Pound Shredded Mexican Blend Cheese
Preheat oven to 350 degrees.
Spray a deep 1 1/2 quart casserole dish with cooking spray.
Beat milk, eggs and cornstarch until smooth.
Split open chilies and rinse, drain on a paper towel.
Reserve 1/2 cup of the cheese for the top.
Alternate layers of chilies, cheese, and egg mixture.
Pour tomato sauce over the top and sprinkle with cheese.
Bake 1 hour, or until eggs are cooked.
1 Cup evaporated milk
4 Egg whites
3 TBSP corn starch
1 3oz can whole green chillies
1 8oz can tomato sauce
1 Pound Shredded Mexican Blend Cheese
Preheat oven to 350 degrees.
Spray a deep 1 1/2 quart casserole dish with cooking spray.
Beat milk, eggs and cornstarch until smooth.
Split open chilies and rinse, drain on a paper towel.
Reserve 1/2 cup of the cheese for the top.
Alternate layers of chilies, cheese, and egg mixture.
Pour tomato sauce over the top and sprinkle with cheese.
Bake 1 hour, or until eggs are cooked.
Southwest Salad
From Kathy Perrins
1 Head Iceberg lettuce finely chopped
3-4 Tomatoes, finely chopped
1 Bunch Green onions, finely chopped (optional)
1 Cup shredded cheese (Cheddar or Mexican Blend)
1 Can Corn (drained)
1 Can Black Beans (drained)
1 Pound Hamberger Cooked and drained
1 TBSP Taco Seasoning added to the hamburger when it is cooked.
Combine the above ingredients add then stir in dressing:
1/2 Cup of Fat Free Mayo
2 TBSP Caesar Dressing
2 TBSP Ranch Dressing
1/2 Cup Pace Picante Sauce
Mix all of the ingredients together and add to the salad.
Or the dressing of your choice
This make 4 servings of 500 calories each, or in other words, a whole meal.
1 Head Iceberg lettuce finely chopped
3-4 Tomatoes, finely chopped
1 Bunch Green onions, finely chopped (optional)
1 Cup shredded cheese (Cheddar or Mexican Blend)
1 Can Corn (drained)
1 Can Black Beans (drained)
1 Pound Hamberger Cooked and drained
1 TBSP Taco Seasoning added to the hamburger when it is cooked.
Combine the above ingredients add then stir in dressing:
1/2 Cup of Fat Free Mayo
2 TBSP Caesar Dressing
2 TBSP Ranch Dressing
1/2 Cup Pace Picante Sauce
Mix all of the ingredients together and add to the salad.
Or the dressing of your choice
This make 4 servings of 500 calories each, or in other words, a whole meal.
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