Recipe submitted by Gary Allen
recipe taken from Skinnytaste
Ingredients:
2 medium ripe bananas, mashed
1 cup of uncooked quick oats*
2 tbsp chunk peanut butter (I like the texture)
4 teaspoons reduced sugar jelly
Directions:
Preheat oven to 350°F. Spray a non-stick cookie sheet with cooking spray or use a Silpat.
Combine the mashed bananas and peanut butter in a medium bowl. Add the oats and mix until thoroughly combined. Place batter by tablespoons (little more than level) on the cookie sheet, making an indent with the back of the measuring spoon. Repeat until you have 16 cookies.
Bake 15 minutes or until golden. Remove from oven and top each with 1/4 teaspoon jelly.
Monday, September 29, 2014
Greek Nachos
Recipe submitted by Gary Allen
recipe taken from Skinnytaste
Ingredients:
2 small 100% whole wheat pita rounds (about 70 - 80 calories each)
1/2 tomato (or 1/2 cup quartered grape tomatoes)
1/2 cucumber diced (about 3/4 cup)
1/4 cup crumbled feta cheese
2 tbsp hummus, prepared or homemade
Directions:
Preheat the oven to 375°F. Cut the pita rounds into quarters and pull them apart so you have 8 triangles from each pita. Spread over a baking sheet and bake until toasted, about 8 to 10 minutes.
While toasting, combine the cucumbers, tomatoes and feta in a medium bowl.
Put the toasted pitas on two plates and drop some hummus onto the chips. Spoon the tomato mixture on top and serve.
recipe taken from Skinnytaste
Ingredients:
2 small 100% whole wheat pita rounds (about 70 - 80 calories each)
1/2 tomato (or 1/2 cup quartered grape tomatoes)
1/2 cucumber diced (about 3/4 cup)
1/4 cup crumbled feta cheese
2 tbsp hummus, prepared or homemade
Directions:
Preheat the oven to 375°F. Cut the pita rounds into quarters and pull them apart so you have 8 triangles from each pita. Spread over a baking sheet and bake until toasted, about 8 to 10 minutes.
While toasting, combine the cucumbers, tomatoes and feta in a medium bowl.
Put the toasted pitas on two plates and drop some hummus onto the chips. Spoon the tomato mixture on top and serve.
Chocolate mint flaxseed cookies
Recipe submitted by Tawn Allen
1 cube of butter
1 1/4 cup sugar
2 eggs
2 tsp vanilla
1/2 cup ground flaxseed
1 tsp soda
3/4 tsp salt
2/3 cup cocoa
1 1/4 cups whole wheat flour
1 cup Andes mints
Mix first 4 ingredients together then add the rest. Bake at 350 for 8-10 minutes
Not sure if this is super healthy with the sugar, butter and mints...but healthier with the flaxseed and whole wheat flour. :)
1 cube of butter
1 1/4 cup sugar
2 eggs
2 tsp vanilla
1/2 cup ground flaxseed
1 tsp soda
3/4 tsp salt
2/3 cup cocoa
1 1/4 cups whole wheat flour
1 cup Andes mints
Mix first 4 ingredients together then add the rest. Bake at 350 for 8-10 minutes
Not sure if this is super healthy with the sugar, butter and mints...but healthier with the flaxseed and whole wheat flour. :)
Chicken Picatta
Recipe submitted by Tawn Allen
1/4 cup olive oil
2 large eggs (or just use egg whites)
1/2 cup all purpose flour. (Can substitute whole wheat flour or whole wheat bread crumbs instead)
1/2 cup grated Parmesan
1 lb. Thinly sliced or pounded boneless skinless chicken breasts
6 Tbsp butter (can use more olive oil instead)
1 clove garlic minced
1 cup chicken broth
One 3 1/2 oz. Jar capers. Drained and rinsed
1 1/2 Tbsp white wine vinegar
1 Tbsp or more of fresh lemon juice
2 Tbsp chopped fresh parsley
Heat olive oil on stovetop in large skillet over medium heat.
Beat the eggs in a shallow bowl. In a separate dish, mix the flour and Parmesan. Dredge the chicken in the eggs and then in the flour-cheese mixture.
Add 2 Tbsp of the butter to the olive oil (or omit butter to make healthier) when the butter melts, add the floured chicken breasts. Cook until browned. 3 to 4 minutes on each side. Transfer the chicken to a platter and set aside.
Add the the 4 remaining Tbsp of butter (or use olive oil instead) and the garlic to the skillet drippings. Saute the garlic for 30 seconds being careful not to burn. Add the chicken broth and capers to the skillet, stirring to mix. Cook over medium-low until reduced by half. 3-5 minutes. Add the vinegar and lemon juice and heat through.
Return the chicken to the skillet, spooning some of the sauce over the chicken. Cover the skillet and cook over medium heat until the sauce bubbles and the chicken is cooked through. An additional 8-10 minutes. Sprinkle with chopped parsley. Serve with brown rice or whole wheat pasta.
1/4 cup olive oil
2 large eggs (or just use egg whites)
1/2 cup all purpose flour. (Can substitute whole wheat flour or whole wheat bread crumbs instead)
1/2 cup grated Parmesan
1 lb. Thinly sliced or pounded boneless skinless chicken breasts
6 Tbsp butter (can use more olive oil instead)
1 clove garlic minced
1 cup chicken broth
One 3 1/2 oz. Jar capers. Drained and rinsed
1 1/2 Tbsp white wine vinegar
1 Tbsp or more of fresh lemon juice
2 Tbsp chopped fresh parsley
Heat olive oil on stovetop in large skillet over medium heat.
Beat the eggs in a shallow bowl. In a separate dish, mix the flour and Parmesan. Dredge the chicken in the eggs and then in the flour-cheese mixture.
Add 2 Tbsp of the butter to the olive oil (or omit butter to make healthier) when the butter melts, add the floured chicken breasts. Cook until browned. 3 to 4 minutes on each side. Transfer the chicken to a platter and set aside.
Add the the 4 remaining Tbsp of butter (or use olive oil instead) and the garlic to the skillet drippings. Saute the garlic for 30 seconds being careful not to burn. Add the chicken broth and capers to the skillet, stirring to mix. Cook over medium-low until reduced by half. 3-5 minutes. Add the vinegar and lemon juice and heat through.
Return the chicken to the skillet, spooning some of the sauce over the chicken. Cover the skillet and cook over medium heat until the sauce bubbles and the chicken is cooked through. An additional 8-10 minutes. Sprinkle with chopped parsley. Serve with brown rice or whole wheat pasta.
Power Balls
Recipe submitted by Tawn Allen
2 cups of oatmeal
1 cup of peanut butter
1/2 cup of craisens
1/2 cup sunflower seeds
1/2 cup mini semi sweet chocolate chips
1/4 cup flaxseed
1/2 cup honey
Pulse all ingredients in food processor.
Chill in fridge for an half hour or so. Take out and form into 1 inch balls. Eat em up!
2 cups of oatmeal
1 cup of peanut butter
1/2 cup of craisens
1/2 cup sunflower seeds
1/2 cup mini semi sweet chocolate chips
1/4 cup flaxseed
1/2 cup honey
Pulse all ingredients in food processor.
Chill in fridge for an half hour or so. Take out and form into 1 inch balls. Eat em up!
Skinny Salisbury Steak with Mushroom Gravy
Recipe submitted by Mauri Allen
Recipe taken from Skinnytaste
Ingredients:
1 1/2 tsp oil
3/4 cup onions, minced
1 lbs 93% lean ground beef
1 lb 93% lean ground turkey
1/2 cup dry breadcrumbs
1 large egg
1 large egg white
2 cups beef broth
1/4 tsp salt
1/8 tsp ground black pepper, to taste
8 oz sliced mushrooms
2 tbsp all-purpose flour
2 tbsp tomato paste
1 tsp red wine vinegar
2 tsp Worcestershire sauce, to taste
1/2 tsp mustard powder
1/4 cup water
chopped parsley for garnish (optional)
Directions:
Sauté onions in oil over medium heat until golden brown, about 5 minutes.
In a large bowl, combine half of the sautéed onions, ground beef, ground turkey, bread crumbs, egg, egg white, 1/4 cup beef broth, salt and black pepper.
Shape into 8 oval patties.
In a large deep skillet over medium-high heat, brown both sides of patties. Set aside on a dish.
Add mushrooms to the skillet, season with salt and pepper and sauté 2-3 minutes.
Return patties to the skillet with the mushrooms.
In a small bowl, blend flour and remaining broth until smooth. Mix in remaining onions, tomato paste, vinegar, water, worcestershire sauce and mustard powder.
Pour over meat and mushrooms in skillet.
Cover and cook on low heat for 20 minutes, stirring occasionally. Serve over Skinny Garlic Mashed Potatoes with a vegetable on the side. Enjoy!!
Recipe taken from Skinnytaste
Ingredients:
1 1/2 tsp oil
3/4 cup onions, minced
1 lbs 93% lean ground beef
1 lb 93% lean ground turkey
1/2 cup dry breadcrumbs
1 large egg
1 large egg white
2 cups beef broth
1/4 tsp salt
1/8 tsp ground black pepper, to taste
8 oz sliced mushrooms
2 tbsp all-purpose flour
2 tbsp tomato paste
1 tsp red wine vinegar
2 tsp Worcestershire sauce, to taste
1/2 tsp mustard powder
1/4 cup water
chopped parsley for garnish (optional)
Directions:
Sauté onions in oil over medium heat until golden brown, about 5 minutes.
In a large bowl, combine half of the sautéed onions, ground beef, ground turkey, bread crumbs, egg, egg white, 1/4 cup beef broth, salt and black pepper.
Shape into 8 oval patties.
In a large deep skillet over medium-high heat, brown both sides of patties. Set aside on a dish.
Add mushrooms to the skillet, season with salt and pepper and sauté 2-3 minutes.
Return patties to the skillet with the mushrooms.
In a small bowl, blend flour and remaining broth until smooth. Mix in remaining onions, tomato paste, vinegar, water, worcestershire sauce and mustard powder.
Pour over meat and mushrooms in skillet.
Cover and cook on low heat for 20 minutes, stirring occasionally. Serve over Skinny Garlic Mashed Potatoes with a vegetable on the side. Enjoy!!
Broiled Tilapia with Thai Coconut Curry Sauce
Recipe submitted by Mauri Allen
Recipe taken from Skinnytaste
1 tsp dark sesame oil, divided
1 tbsp minced peeled fresh ginger
4 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped scallions
1 tsp curry powder
2 tsp red curry paste
1/2 tsp ground cumin
4 tsp low-sodium soy sauce
1 tbsp brown sugar
2 tsp Asian fish sauce
1 (14-ounce) can light coconut milk
1/4 cup chopped fresh cilantro
6 (6-ounce) tilapia fillets (also really good with chicken!!)
salt
Cooking spray
Preheat broiler.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and scallions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, Asian fish sauce, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro or basil if using.
Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.
Recipe taken from Skinnytaste
1 tsp dark sesame oil, divided
1 tbsp minced peeled fresh ginger
4 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped scallions
1 tsp curry powder
2 tsp red curry paste
1/2 tsp ground cumin
4 tsp low-sodium soy sauce
1 tbsp brown sugar
2 tsp Asian fish sauce
1 (14-ounce) can light coconut milk
1/4 cup chopped fresh cilantro
6 (6-ounce) tilapia fillets (also really good with chicken!!)
salt
Cooking spray
Preheat broiler.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and scallions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, Asian fish sauce, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro or basil if using.
Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.
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