Coconut-Almond Breakfast Quinoa

Recipe submitted by Tana

Recipe taken from Ourbestbites.com

1/2 cup quinoa, rinsed well and drained
1 cup light coconut milk (from a carton, such as Silk brand)
2 teaspoons brown sugar
1/4 teaspoon almond extract
For serving:
fresh berries
toasted coconut
additional coconut milk
honey or agave syrup
additional brown sugar if desired

Place rinsed and drained quinoa, coconut milk, brown sugar, and almond extract in a medium-sized pot. Stir ingredients and bring to a boil. Reduce heat to a low simmer and cover pot, preferably with a clear lid (so you can see through it and keep an eye on the quinoa). Stir a few times during cooking. If mixture seems to be boiling out, crack the lid to release steam, otherwise, keep covered. Cook for 10-15 minutes, until liquid is absorbed. In the last few minutes of cooking, feel free to add a little more liquid (water is fine, or additional coconut milk) until desired consistency is reached. I prefer my breakfast quinoa on the soft side with enough liquid to make it more of a porridge.

Hawaiian Haystacks: Chicken Sauce Reinvented

Recipe submitted by Tana

YIELD:MAKES ABOUT 4 CUPS CHICKEN SAUCE (ENOUGH TO SERVE 4-6 FOR HAWAIIAN HAYSTACKS)

INGREDIENTS

2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)
3 tablespoons butter
½ onion (about ½ cup), finely chopped
3 cloves garlic; finely minced
1 teaspoon salt
½ teaspoon pepper
¼ cup flour
2 cups milk
1 cup chicken broth

DIRECTIONS

In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.
Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute – this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.
Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges and chow mein noodles.

Healthy Applesauce Oat Muffins

Recipe submitted by Tana

YIELD:MAKES 12 MUFFINS

I always double this recipe because they freeze so well!

INGREDIENTS

1 cup rolled/old-fashioned oats
1 cup unsweetened applesauce
1/2 cup milk
1 large egg
1 teaspoon vanilla
4 tablespoons butter or coconut oil, melted
1/3 cup sugar
3/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup dried cranberries or raisins, optional

DIRECTIONS

Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside..
In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and cranberries or raisins if using). Make a well in the center and pour in the applesauce mixture. Stir until just combined (don't overmix or the muffins will be dense and dry). The muffin batter texture might be a bit different (wetter?) than other muffin batters but no fear, carry on!
Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don't overbake or the muffins will be dry.
Remove the muffins to a rack to cool completely. Once cool, I place 6-9 muffins in a large freezer ziploc bag, suck all the air out (oh yes I do) and seal the bag, then freeze, pulling them out one by one to stick in my kids lunches or warm slightly for a snack.

Garlic Green Beans

Recipe submitted by Courtney

1 pound green beans
3 large cloves of garlic, finely diced
4 tablespoons extra virgin olive oil
Sea salt (or Himalayan salt) and freshly ground pepper to taste
Directions: Preheat oven to 400 degrees F.
Toss green beans, olive oil, and garlic in a bowl. Bake at 400 degrees F for 20 minutes or until tender and crispy.

Pumpkin Pie Pudding

Recipe submitted by Courtney

1 cup carrot juice
1 cup raw sweet potato, peeled and chopped
½ cup raw butternut squash, peeled and chopped
½ avocado
½ teaspoon pumpkin pie spice
Liquid stevia drops to taste
Directions: Place all ingredients in a high-speed blender and blend until smooth.
(This tastes yummy like pumpkin pie, but you have to get used to the texture! )

Green Smoothie

Recipe submitted by Courtney

1 ½ cups water
6 romaine lettuce leaves
1 handful spinach
1 apple
1 carrot
1 banana
¼ beet
juice of ½ lemon
(I also like to add 2 tablespoons of hemp protein and lots of ice to this to use as a meal)
Blend for 2 to 3 minutes and enjoy!

Spinach and Feta Stuffed Chicken Breasts

Recipe submitted by Gary

Recipe taken from Skinnytaste.com

Servings: 8 • Size: 1 roll • Old Points: 3 • Weight Watcher Points+: 4 pt
Calories: 169 • Fat: 5 g • Carb: 8 g • Fiber: 2 g • Protein: 25 g • Sugar: 0 g
Sodium: 177 mg (without salt) • Cholest: 31 mg


Ingredients:

cooking spray or oil mister
1 tsp olive oil
1/2 medium onion, chopped
2 cloves garlic, minced
1/4 cup chopped scallions
10 oz package frozen chopped spinach, thawed and juice squeezed out
1/4 cup chopped parsley
1 tbsp fresh dill
1/2 cup (2.5 oz) crumbled Feta cheese
1/3 cup fat free ricotta
1/4 tsp kosher salt and pepper, plus more to taste
8 thin skinless chicken breast cutlets (1.5 lbs total)
1 large egg
1 tbsp water
1/2 cup whole wheat seasoned breadcrumbs

Directions:

Preheat oven to 350°F. Spray a large baking sheet with spray.

Heat the oil a medium sauté pan. Add onions, garlic and scallions and sauté about 1 minute. Add spinach, parsley, dill, 1/4 tsp kosher salt and pepper and cook another minute or until heated through. Remove from heat and mix in the feta and ricotta cheese.

Season chicken lightly with more kosher salt and pepper to taste.

Place about 1/4 cup of spinach mixture in the center of the chicken and roll, then lay the chicken seam side down on a platter or piece of wax paper. Repeat with the remaining chicken.
Whisk the egg and water together in a small bowl with a pinch of salt. Place the breadcrumbs in another bowl.

Dip the chicken rolls into the egg wash, then into the breadcrumbs and place seam side down on the baking sheet. Repeat with the remainder then lightly spray to top of the chicken with cooking spray. Bake about 25 minutes or until cooked through.

Turkey Santa Fe Lettuce Wraps

Recipe submitted by Gary

Recipe taken from Skinnytaste.com

Servings: 4 • Size: 2 lettuce wraps • Old Points: 6 pts • Points+: 8 pts
Calories: 297 • Fat: 13 g • Protein: 31 g • Carb: 21 g • Fiber: 6 g • Sugar: 4 g
Sodium: 1358 mg • Cholesterol: 53 mg

Ingredients:
1 tsp olive oil
1/4 cup minced red bell peppers
1/4 cup minced scallions
12 oz leftover turkey breast, diced small
2/3 cup frozen corn
1/2 cup canned black beans, rinsed and drained
1/2 cup frozen spinach, thawed and drained
2 tbsp diced jarred jalapeno peppers
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon kosher salt
1 cup reduced fat shredded Mexican cheese blend
8 large Iceburg lettuce leaves
12 tbsp Avocado Cilantro Ranch Dressing

Directions:
Heat the oil in a large skillet over medium-high heat. Add the red bell pepper and scallions to the pan and sauté for 2 minutes until tender.
Add the diced turkey, corn, black beans, spinach, jalapeno peppers, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 3 to 4 minutes, stirring well so the spinach gets mixed in with everything.
Place about 1/3 cup of turkey mixture in the center of each lettuce leaf. Top each wrap with 2 tbsp cheese and 1 1/2 tbsp avocado sauce if desired.

Asian Turkey Meatballs with Lime Cilantro Dipping Sauce

Recipe submitted by Gary

Recipe taken from skinnytaste.com

Servings: 4 • Size: 3 meatballs w/ sauce • Old Points: 6 pts • Points+: 7 pts
Calories: 300 • Fat: 15 g • Carb: 7 g • Fiber: 1 g • Protein: 30 g • Sugar: 1 g
Sodium: 866 mg • Cholesterol: 148 mg

Ingredients:
1/4 cup panko crumbs
1-1/4 lbs 93% lean ground turkey
1 large egg
1 tbsp ginger, minced
1 clove garlic, minced
1/2 tsp kosher salt
1/4 cup chopped fresh cilantro
3 scallions, chopped
1 tbsp low sodium soy sauce
2 tsp sesame oil

For the Dipping Sauce:
3 tbsp reduced-sodium soy sauce
1 1/2 teaspoons sesame oil
1 1/2 tbsp fresh lime juice
1 1/2 tbsp water
1 tbsp chopped fresh scallion

Directions:
Preheat oven to 500°F
In a large bowl combine the ground turkey, panko, egg, salt, scallions, ginger, cilantro, 1 tbsp of the soy sauce and 2 tsp sesame oil. Gently mix with your hands until combined well. Shape meatballs 1/4 cup in size and transfer to a baking sheet. Bake until cooked through and browned, about 15 to 18 minutes.
For the dipping sauce: mix the lime juice, water, soy sauce, and remaining 2 teaspoons of oil in a bowl. Add the scallions and set aside.
Transfer the meatballs to a serving dish. Stir the sauce, then drizzle the meatballs with a little of the sauce. Serve the meatballs with the remaining sauce on the side.
Makes 12 meatballs.

Easy & Healthy Mexican Chicken Soup

Recipe submitted by Melanie

Recipe taken from Ambitiouskitchen.com

4 cups of chicken broth

2 cups of water

1 pound of cooked cubed or shredded chicken breast

1 can of corn kernals, fresh, frozen, or canned drained

1 can of black beans, rinsed and drained

2 cans (14.5 ounces) fire roasted diced tomatoes with juice

1 tablespoon of fresh or canned minced garlic

1 large onion, diced

1 red bell pepper sliced into strips

1 green pepper finely chopped

1 tablespoon of olive oil

2 teaspoons of ground cumin

2 teaspoons of chili powder

1 teaspoon of garlic powder

1 teaspoon of oregano

½ tsp ground black pepper

Salt to taste

1 jalapeno pepper, finely chopped (optional)

1 teaspoon of Tabasco sauce or Hot salsa (optional)

1. Place a soup pot over medium heat and add olive oil. Add onions, green pepper, red pepper, garlic, jalapenos and cook until just tender.

2. Next add chicken broth, water, tomatoes, green peppers and red peppers and cook about 15 minutes or until veggies are tender.

3. Add cooked chicken, corn, black beans, cumin, pepper, chili powder, garlic powder and oregano. Add salt to taste and Tabasco sauce or salsa if you’d like it spicer.

4. Cover and simmer for about 30 minutes stirring every 10 minutes.

Serve with baked tortilla chips.

Garnish with avocado, cilantro, low fat cheese, or low fat sour cream if desired.

Makes about 6 servings.

Acorn Squash & Black Bean Quesadillas

Recipe submitted by Melanie

Recipe taken from Ambitiouskitchen.com

Non-stick cooking spray

1 small acorn squash

1 teaspoon of cinnamon

1 tsp of olive oil

1- 1can of reduced sodium black beans, rinsed and drained

Your choice of cheese: shredded, goat cheese, or cream cheese

red pepper flakes, if desired

1 tablespoon of fresh cilantro, chopped

8-inch whole wheat tortillas

salt and pepper to taste

garnish with sour cream and hot sauce

Preheat the oven to 400 degrees F and cut acorn squash lenghwise, remove seeds and sprinkle cinnamon all over the inside of the squash. Spray baking sheet with cooking spray and place acorn squash down. Bake for about 40 minutes or until squash is soft and mushy.

Wait for squash to cool and spoon out into bowl. Sprinkle with desired amount of salt and pepper.

Heat olive oil in frying pan on medium heat.

Take two tortillas. On one tortilla, spread 2-3 tablespoons of squash all over. Add 2-3 tablespoons of black beans on top of squash, sprinkle with red pepper flakes and cilantro then place tortilla in oiled frying pan. On the other tortilla spread desired amount of shredded cheese, cream cheese or goat cheese all over. Place on top of the tortilla in the frying pan. Fry about 2 minutes on each side or until crispy and golden brown, repeat for more quesadillas.

Cut into triangles and serve with sour cream and hot sauce.

Honey Grapefruit with Banana

Recipe submitted by Brian

Recipe taken from Health.com

Ingredients

1 (24-ounce) jar refrigerated red grapefruit sections (about 2 cups)
1 cup sliced banana (about 1)
1 tablespoon fresh chopped mint
1 tablespoon honey

Preparation

Drain grapefruit sections, reserving 1/4 cup juice.

Combine grapefruit sections, juice, and remaining ingredients in a medium bowl. Toss gently to coat. Serve immediately, or cover and chill.

Prep: 5 minutes. When you're hungry for breakfast at suppertime, enjoy a bowl of this sweet minted fruit with an omelet.

Yield: 3 servings (serving size: 1 cup)
Nutritional Information
Calories per serving:
122
Calories from fat:
3%
Fat per serving:
0.4g
Saturated fat per serving:
0.1g
Monounsaturated fat per serving:
0.0g
Polyunsaturated fat per serving:
0.0g
Protein per serving:
1.5g
Carbohydrates per serving:
31.3g
Fiber per serving:
3.4g
Cholesterol per serving:
0.0mg
Iron per serving:
0.6mg
Sodium per serving:
2mg
Calcium per serving:
26mg

Energy-Revving Quinoa

Recipe submitted by Brian

Recipe from Health.com


Ingredients

1 cup cooked quinoa
1/3 cup canned low-sodium black beans, drained and rinsed
1 small tomato, chopped
1 scallion, sliced
1 teaspoon olive oil
1 teaspoon fresh lemon juice
Pinch of salt
Pinch of freshly ground black pepper

Preparation

In a medium bowl, gently toss all ingredients to combine.

This meatless meal of Energy-Revving Quinoa keeps you energized between meals or after a workout.

Yield: Makes 1 serving (serving size: 1 1/2 cups)
Nutritional Information
Calories per serving:
337
Fat per serving:
8.2g
Saturated fat per serving:
1.1g
Monounsaturated fat per serving:
4.2g
Polyunsaturated fat per serving:
2.4g
Protein per serving:
14g
Carbohydrates per serving:
53g
Fiber per serving:
9g
Cholesterol per serving:
0.0mg
Iron per serving:
4mg
Sodium per serving:
165mg
Calcium per serving:
88mg

Chocolate-Dipped Banana Bites

Recipe submitted by Brian

Recipe taken from Health.com

Ingredients

2 tablespoons semisweet chocolate chips
1 small banana, peeled and cut into 1-inch chunks

Preparation

1. Place chocolate chips in a heavy-duty zip-top plastic bag or small microwave-safe bowl. Microwave at HIGH 1 minute or until chocolate melts. Dip banana pieces in chocolate.


Nutritional Information
Calories per serving:
190
Fat per serving:
7g
Saturated fat per serving:
4g
Monounsaturated fat per serving:
2g
Polyunsaturated fat per serving:
.5g
Protein per serving:
2g
Carbohydrates per serving:
36g
Fiber per serving:
4g
Cholesterol per serving:
0mg
Sodium per serving:
0mg
Rs per serving:
4g

Fried Chicken Tenders

Recipe submitted by LaVon

1 chicken breast, or 3 chicken tenders
1 TBS milk
1 gissini, or whole wheat panko crumbs
seasonings (salt, pepper, paprika, ground red pepper, garlic powder)

Preheat oven to 350. Slice chicken breast into 3 tenders. In a small bowl, mix milk and any seasonings you prefer. Grind grissini in food processor until it is a powder. Put grissini powder in a separate small bowl. Add chicken to milk mixture and toss to coat well. Then one at a time, place chicken in grissini powder and coat both sides of chicken. place chicken in glass baking dish and bake 30-40 minutes, turning over halfway through. I the last 5 minutes, turn on broiler and broil for 2-3 minutes each side. Serve.

SunShine Muffins

Recipe submitted by LaVon

2 bananas, mashed
14 oz apple sauce
1 whole egg + 2 egg whites
2 TBS vanilla
2 cups grated carrots
1 cup flour
2 tsp baking soda
1 cup coconut
1/4 cup brown sugar
1 1/2 cup bran cereal
1 TBS cinnamon
2 TBS poppy seeds
3/4 cup mini chocolate chips

Mix until moistened. Spray muffin tin with cooking spray. Bake at 375 for 20-25 minutes. Freeze until used.

Baked Sweet Potato Fries

Recipe submitted by LaVon

Ingredients

Olive oil, for tossing
5 Sweet potatoes, peeled and sliced into 1/4 inch long slices, then 1/4 inch strips using a crinkle cut knife
oil
1/2 tsp paprika
1 TBS House Seasoning

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months

Directions

Preheat oven to 450. Line a cookie sheet with parchment. In large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning and paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5-10 minutes before serving.

Healthy Banana Bread Chocolate Chip Oat Breakfast Bars {vegan & gluten free}

Recipe submitted by Erica

Recipe from Ambitiouskitchen.com

Prep time
10 mins
Cook time
15 mins
Total time
25 mins

Healthy, gluten free banana oatmeal breakfast bars that taste like just like banana bread. Easy to make and even easier to eat!
Serves: 16

Ingredients
2 1/4 cups gluten free oats
1/2 teaspoon aluminum free baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
3 medium ripe bananas
2 teaspoons pure vanilla extract (gluten free, if desired)
1/4 cup unsweetened applesauce
1/4 cup honey (agave nectar if vegan)
1/3 cup chocolate chips (vegan, if desired)
For chocolate drizzle:
2 tablespoons chocolate chips (vegan, if desired)
1/2 teaspoon coconut oil

Instructions
Preheat oven to 350 degrees F. Spray 9x9 inch baking pan with nonstick cooking spray.
To make oat flour: Place oats into blender or food processor and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended. Transfer oat flour medium bowl; whisk in baking powder, baking soda, salt and cinnamon; set aside.
Place bananas, vanilla, applesauce, and honey into blender; blend 1-2 minutes or until smooth and creamy. Add to oat flour mixture and mix until just combined.
Gently fold in 1/3 cup of chocolate chips. Pour batter into prepared pan, spreading evenly with rubber spatula. Bake for 15 minutes or until knife inserted into center comes out clean or with just a few crumbs attached. Cool 10-15 minutes on wire rack.
Prepare drizzle by adding 2 tablespoons of chocolate chips and coconut oil in microwave safe bowl. Microwave on high 30 seconds; stir well to combine then drizzle over the top of bars. Cut bars into 16 squares and enjoy!

Notes
Bars can be frozen. Simply bake, cool, cut; store in ziploc bag. Reheat individually for 30 seconds in microwave.

Make sure you read all ingredients and nutrition info to ensure recipe is gluten free/vegan, if that is what you desire.

Fold in 1/4 cup coconut flakes or extra chocolate chips for an even sweeter treat!

Extra ripe bananas are best for this recipe.
Nutrition Information
Serving size: 1 bar Calories: 116 Fat: 2.9g Carbohydrates: 21.8g Sugar: 10.8g Fiber: 2.2g Protein: 1.7g

Enchilada Chicken & Quinoa Stuffed Bell Peppers

Recipe submitted by Erica

Recipe from Ambitiouskitchen.com


3 bell peppers, cut in half and seeded

1 cup cooked quinoa

1 pound ground chicken or turkey

1/2 cup cilantro, plus more for garnish

1/2 onion, diced

1/3 cup egg whites

1 teaspoon garlic powder

2 teaspoons cumin

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup red enchilada sauce, plus more for topping (I typically use 1 can)

1/2 cup reduced fat cheese of your choice (I like colby jack)

Directions

Preheat oven to 375 degrees F. In a large bowl combine chicken, quinoa, egg whites, onion, cilantro, garlic powder, cumin, salt, pepper, and enchilada sauce. Mix well.
Stuff each pepper half with the mixture. Top pepper with 1 tablespoon of enchilada sauce and 1 tablespoon of cheese. Bake for 45 minutes.
Serves 6

Coconut Curried Sweet Potato and Lentil Stew

Recipe submitted by Erica

Recipe from AmbitiousKitchen.com


Prep time
10 mins
Cook time
45 mins
Total time
55 mins

A vegetarian (and vegan!) gluten-free healthy stew with lentil, sweet potatoes, curry and coconut milk. Filling and delicious!

Ingredients
2 pounds sweet potatoes (about 5-6 medium sweet potatoes), peeled and diced into 1 inch cubes
1 teaspoon olive oil
1 large onion, chopped
2 large carrots, peeled and chopped
3 cloves garlic, minced
1 teaspoon fresh grated ginger
1 tablespoon curry powder
1/4 teaspoon tumeric
1/2 teaspoon salt, plus more to taste
3 1/2 cups vegetable broth
1 1/2 cups green lentils (or whatever you have on hand)
1/2 cup light canned coconut milk (I get mine from Trader Joe's)
1/4 teaspoon cinnamon

Instructions
Heat olive oil in a large pot over medium-high heat. Add onion can carrot, and half of the diced sweet potatoes and saute until the onions begin to soften and turn translucent about 4-5 minutes. (Note: the other half of the diced sweet potatoes will be reserved for later use.) Add the garlic, ginger, curry powder, tumeric, and salt and saute for 2 minutes longer; stirring frequently.
Next add the vegetable broth and lentils, and bring to a boil over high heat. Cover the pot, reduce heat to medium low, and simmer for 30-45 minutes or until lentils are tender.
While stew is simmering, make the coconut-sweet potato broth: Place a medium pot over high heat and fill with water, bring water to a boil and add in the rest of your diced sweet potatoes that you had set aside. Reduce heat to medium, cover, and continue to cook for about 8 minutes or until sweet potatoes are tender and nearly falling apart. This make take more time depending on how small you cut your sweet potatoes. Once tender, drain water from sweet potatoes, and place them into a food processor. Add coconut milk and cinnamon and puree until it forms a somewhat smooth consistency. Next add the sweet potato coconut puree to the stew, and continue to cook to thicken broth a bit.
The stew is done when all of the lentils are tender, and the broth has thickened. Season soup to taste with additional salt and/or pepper. Scoop into bowls, and garnish with fresh herbs and greek yogurt if desired.

Nutrition Information
Serving size: 1/8th of recipe Calories: 300 Fat: 2g Carbohydrates: 60g Sugar: 3.4g Fiber: 16.5g Protein: 11.7g

Easy "Home-Made" Chicken Noodle Soup

Recipe submitted by Jessica

2 cans Chicken Broth
Dash of Black Pepper
4 medium Carrots, sliced
2 stalks Celery, sliced
1 1/2 cups uncooked wheat noodles
1 can Chunk Chicken (I use Costco)

Heat broth, pepper, carrots and celery in large saucepan over med-high heat and bring to a boil. Stir in noodles and chicken and reduce to medium heat. Cook 10 minutes or until noodles are tender, stirring often.

Oriental Stir Fry

Recipe submitted by Jessica

Chicken Breasts
Olive Oil
Bottle of Hoison Sauce (found in the Asian section)
Bag of Stir Fry Vegetables OR
Cut up fresh vegetables (carrots, onions, peppers, peas, broccoli)
Wheat Spaghetti Noodles

Cut up partly thawed chicken breasts (plan 1 per adult) into bite-sized pieces. Pour small amount of olive oil in an electric frying pan and cook the chicken until fully done. While chicken is cooking, boil noodles on the stove top.
After chicken is fully done, add the vegetables and Hoison sauce (Add enough to flavor the chicken and vegetables). (If you are using fresh vegetables you may need to add a little water). Cook the vegetables in the Hoison sauce until done. Once the noodles are done, add them to the chicken and vegetables, allowing them time to absorb the flavor of the Hoison sauce (you can add the noodles before the vegetables are totally done). Serve.

Home-Made Burritos

Recipe submitted by Jessica

1 lb hamburger, browned and drained
2 cans refried beans
2 cups grated cheese
wheat tortillas
lettuce
tomato or salsa
sour cream

Warm the browned meat and beans in a large skillet on the stove top. Fill tortillas with the meat/bean mixture and sprinkle with cheese. Roll-up and put on a foil covered cookie sheet. Put in oven at 350 degrees until the cheese is melted (about 8 minutes). Top with lettuce, tomatoes, salsa and sour cream.

Shredded Beef Stew

Recipe submitted by Jeremy

Recipe taken from EatingWell.com


Makes: 10 servings
Active Time: 25 minutes
Total Time: 8 1/2 hours

INGREDIENTS
1 1/2 cups reduced-sodium chicken broth
1/4 cup white vinegar
2 stalks celery, thinly sliced
1 large onion, chopped
1 large red bell pepper, seeded and chopped
3 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 pounds of your favorite beef or roast cut
1/2 cup packed fresh cilantro leaves, chopped
1/2 cup chopped pickled jalapenos
10 corn tortillas, heated

PREPARATION
Combine broth, vinegar, celery, onion, bell pepper, garlic, cumin, salt and pepper in a 6-quart slow cooker. Add beef, submerging it by tucking the vegetables under, over and between the pieces.
Put the lid on and cook on low until the meat is fork-tender, about 8 hours.
Transfer the meat to a cutting board; let stand for 10 minutes. Shred the meat with 2 forks and return it to the slow cooker. Stir in cilantro. Garnish with jalapeno and serve warm tortillas on the side.

Tip: Wrap corn tortillas in foil and bake at 300°F until steaming, about 10 minutes.

Basic Meatloaf

Recipe submitted by Jeremy

Recipe taken from EatingWell.com


Here is a way to pack extra veggies and whole grains into a classic meatloaf recipe.

Makes: 10 servings
Active Time: 30 minutes
Total Time: 1 1/2 hours

INGREDIENTS
1 large onion, cut into 2-inch pieces
1 large green bell pepper, cut into 2-inch pieces
2 large stalks celery, cut into 2-inch pieces
1 tablespoon extra-virgin olive oil or canola oil
5 tablespoons ketchup, divided
2 tablespoons Worcestershire sauce
1 tablespoon whole-grain mustard
2 teaspoons paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large egg, lightly beaten
3/4 cup dry whole-wheat breadcrumbs
2 pounds lean (90% or leaner) ground beef

PREPARATION
Preheat oven to 375°F. Coat a large rimmed baking sheet with cooking spray (or see Loaf Pan Variation).
Pulse onion, bell pepper and celery in a food processor until finely chopped. (Or finely chop them with a knife.)
Heat oil in a large nonstick skillet over medium-high heat. Add the vegetables and cook, stirring occasionally, until tender and most of the liquid has evaporated, 5 to 10 minutes. Transfer to a large bowl and let cool for 10 minutes.
Add 2 tablespoons ketchup, Worcestershire, mustard, paprika, garlic powder, salt and pepper to the vegetables; stir to combined. Stir in egg and breadcrumbs. Add ground beef and with clean hands gently knead the vegetable mixture into the meat; do not overmix. Pat the meat mixture into a loaf shape (about 12 by 5 inches) on the prepared baking sheet. Spread the remaining 3 tablespoons ketchup on top.
Bake the meatloaf until an instant-read thermometer inserted in the center registers 165°F, about 45 minutes. Let rest for 10 minutes before slicing.

BBQ Chicken Sandwich

Recipe submitted by Jeremy

Recipe taken from EatingWell.com

Toss leftover cooked chicken with barbecue sauce and crunchy carrots for a quick and healthy lunch.

Makes: 1 serving

INGREDIENTS
1/2 cup shredded cooked chicken
1/4 cup shredded carrots
2 tablespoons barbecue sauce
2 teaspoons light ranch dressing
1 small whole-wheat sandwich bun
1 leaf romaine lettuce

PREPARATION
Combine chicken, carrots and barbecue sauce in a bowl. Spread ranch dressing on the bun. Top with the chicken mixture and lettuce.

Avena Breakfast Shake

Recipe submitted by Birgitta

Recipe adapted from Skinnytaste.com

Makes 4 cups

1/2 cup quick cooking oats
2 cups water
1 cup skim milk
1 ripe banana
1-3 tbsp sugar (optional - depending on sweetness of banana - or use another sweetener, like Agave)
2 tsp cinnamon
*Sometimes I will also add a 1-2 tbsp of cocoa powder
1 cup ice


Cook oats and water in a small pot for about a minute or two, stirring often until it becomes thick and bubbly. Remove from heat and let it cool a few minutes.

In a blender add milk, banana, sugar, cinnamon (and cocoa). Add oats and ice. Blend on high until very smooth. Chill in refrigerator or pour in a glass over ice.

Mexican Chicken and Rice Soup

Recipe submitted by Birgitta

Recipe adapted from Rachel Ray

Makes 4 bowls of soup

1 qt chicken broth
1 cup Herdez tomato salsa (I find it at Walmart)
1/4 cup fresh lime juice
1 1/2 cups pulled chicken
3 cups cooked brown rice
Queso Fresco
1 avocado, cubed
2 tbsp cilantro, chopped

Bring broth, salsa and lime juice to a boil. Divide chicken and rice among four bowls. Fill each bowl with hot broth. Top with queso fresco, avocado and cilantro.

Healthy Cookies

Recipe submitted by Birgitta

Recipe taken from Skinnytaste.com

Makes 16 cookies

2 medium ripe bananas, mashed
1 cup of uncooked quick oats
1/4 cup crushed walnuts
dash of cinnamon (optional-this is my addition)

Directions:

Preheat oven to 350°F. Spray a non-stick cookie sheet with cooking spray or use a Silpat. Combine the mashed bananas and oats in a bowl. Fold in the walnuts and place a tablespoon of each on the cookie sheet. Bake 15 minutes.

No Bake Power Protein Bars

Recipe submitted by Mauri

Recipe taken from daily hiit

Ingredients:
2 cup rolled oats
1 1/3 cup unsweetened thick cut coconut
2/3 cup raw honey, real maple syrup or blackstrap molasses
1 cup nut butter
1 cup ground flax meal
1 cup dark/bittersweet chocolate chips
2 tsp unrefined coconut oil
2 tsp pure vanilla

Optional:
4 tbs whey protein powder
2 tbs chia seeds

Directions:
Combine all ingredients in a large bowl.

Spread and press firmly into an 8″x 8″ pan - Or chill dough for at least 30 minutes and scoop rounded tablespoons into balls and stack in an airtight container in the fridge.

- I have never put the chocolate chips in these and they are still delicious!

Black Bean Chicken

Recipe submitted by Mauri

1-2 cans black beans
16 oz jar salsa
1/2 cup brown rice (uncooked)
1 lb chicken breast

- Place frozen chicken breast in sprayed crock pot. Pour beans, rice and salsa over chicken. Cook low 8-10 hours and serve.
- If you thaw the chicken just a bit, you can cut the cooking time in half.
- Make sure you really like the salsa you use because that's where all your flavor comes from. We like it best with homemade, fresh salsa, but have made it with a variety. Sometimes we even mix several salsas together to get 16 ounces.

Crock Pot Santa Fe Chicken

Recipe submitted by Mauri

recipe from skinnytaste.com

Ingredients:
24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste

Directions:
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top.

Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over brown rice or whole wheat tortillas and your favorite toppings.

-We like to serve it with shredded cheese, chopped cilantro, and avocado

Teriyaki Chicken with Vegetables

recipe taken from Eat Good 4 Life

INGREDIENTS:

2-3 lbs chicken breast, chopped
12-16 oz fresh broccoli
2 garlic cloves, you can also use ginger
4-5 large organic carrots, sliced
Pepper flakes, optional
2 Tbsp olive oil

Teriyaki sauce Adapted from Savory Sweet Life

2 Tbsp ginger, chopped
1/3 cup reduced sodium soy sauce, gluten free
1/3 cup cold water
2 teaspoons arrowroot powder, or cornstarch
1/3 cup honey, or unrefined sugar

DIRECTIONS:

In a small bowl mix the Teriyaki sauce ingredients. If you are just making the sauce for future consumption follow this step otherwise follow the next paragraphs. In a small sauce pan, over medium to low heat, heat the sauce until thicken stirring occasionally. About 5 minutes. Let the sauce cool and store it in a glass air tight container in the refrigerator.

In a large heavy bottom saute pan, over medium to high heat, add the olive oil. Add the chicken and carrots and cook stirring occasionally until almost tender, about 6-8 minutes. Add the garlic and cook further for another minute.

While the chicken is cooking, place the broccoli on a safe microwave dish and microwave for 6-7 minutes. Depending on how strong your microwave is you may need less time. My microwave is not too powerful so I use 7 minutes but 3-4 minutes may be enough in yours.

Add the Teriyaki sauce from the bowl to the chicken and carrots and stir for about 1-2 minutes or until it thickens. Turn heat off and add the broccoli and pepper flakes if using. Stir to combine.

Serve over brown rice or rice noddles. (I served mine over Broccoli Slaw)

**I made this for dinner this past week and we really liked it. I tripled my teriyaki sauce and then on another night cooked chicken breasts in the teriyaki sauce, shredded the chicken and had chicken teriyake tacos.

Broccoli Slaw

For one of my recipes I just wanted to share how much I LOVE this stuff! I buy it every week and use it all the time. I have used it as my pasta for spagetti, I use it as a base for taco salad, I have used it as a replacement for rice in hawaiian haystacks. It is a great way to add more veggies to your meals. Bring a skillet to medium-high heat on the stove. Add slaw and 1/4 cup water. Stirring occasionally, cook until water has evaporated and slaw has softened slightly, about 5 - 8 minutes.

Chocolate No Bake Bars

1 cup peanut butter
1/2 cup honey
1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor)
2 cups dry oats (not instant)
1 C shredded coconut
1/2 C chopped walnuts (optional)
1 1/4 cups dark chocolate chips
1 t vanilla extract

Melt peanut butter, honey and coconut oil over medium-low heat. Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla. Stir until chocolate is entirely melted. Pour into a 9x13 pan and cool in the fridge. When it's set, cut into bars and enjoy. Store in the fridge.