Yogurt Fruit Dip
I love to eat fruit and I usually eat it plain. When we had a party I wanted a light fruit dip to put in the center of the fruit tray. This simple dip is delicious. You can also used this in a parfait with …
Author: Ashley
Lemony Veggie Pasta Salad
Pasta salad loaded with veggies always brightens my day. This light lemon vinaigrette coats the noodles and veggies and tastes amazing. Recipe adapted from Food Network Ingredients: Salad- 1 box tri color veggie rotini 12 ounces green beans 1 bell pepper diced (or 1 cup …
Peanut Butter Stuffed Deep Dish Frosted Brownies
I made peanut butter stuffed (Tag-A-Long cookie) brownies a few months ago using a boxed mix. These are made from scratch and so sinfully delicious. There are a few adaptations from traditional brownies to reduce the fat, sugar, and carbs a little.
Ingredients:
Brownies-
4 ounces semi sweet chips
3 tablespoons unsweetened apple sauce
2 tablespoons vegetable oil
¾ cup packed dark brown sugar
¼ cup white sugar
2 teaspoons pure vanilla extract
½ teaspoon salt
2 large eggs cold
1 tablespoon brewed coffee cold
¼ cup cocoa powder
¾ cup all purpose flour
¼ cup baking soda
12-16 Tag A Long Girl Scout Cookies
¼ cup peanut butter chips
Frosting-
1 cup powdered sugar
3 tablespoons cocoa powder
3 tablespoons extra virgin coconut oil
1 tablespoon honey
1 tablespoon brewed coffee
1 teaspoon vanilla extract
Directions:
- Preheat oven to 350 degrees. Spray 8×8 pan with baking spray.
- Melt chocolate chips with applesauce and vegetable oil in a microwavable safe bowl for 2 minutes. Stir. Set aside.
- Add brown and white sugars, salt, and vanilla to a medium bowl. Add chocolate mixture and stir.
- Add eggs and coffee. Mix until batter is thick and glossy.
- Add cocoa, flour, and baking soda. Stir until flour is incorporated.
- Spread a layer of batter in the pan. Gently press 12 cookies in rows of 3 or 4. Top with remaining batter. If you have leftover cookies you can crush them in a food processor and sprinkle on top. I added these before baking but you can add crushed cookies on top of the frosting instead of peanut butter chips.
- Bake 40 minutes until a toothpick inserted in the center comes out clean.
- Let cool on a wire rack.
- Melt coconut oil in microwave for 30 seconds in a medium bowl. Add sugar, cocoa powder, honey, coffee, and vanilla extract. Mix to fold in all ingredients.
- Spread frosting over brownies. Top with crushed cookies or peanut butter chips. (I was making 2 types of brownies and needed the peanut butter chips to help guests distinguish between the types of brownies because of nut allergies).
Radish Top Pesto
I fell in love with radishes this summer. I add radishes to salads, coleslaws, eat them with hummus, and roast them with lime and chili powder. I normally buy bagged radishes, but the store only had radishes with the green stems and leaves attached. I …
Salt and Vinegar Smashed Potatoes
If you like salt and vinegar potato chips then you will love these simple and delicious potatoes! Recipe adapted from Food Network Ingredients: 1 ½ pounds colored baby potatoes 2 cups water ½ cup white vinegar 2 tablespoons extra virgin olive oil Salt Directions: Put …
Mediterranean Shrimp Wraps
OMG! This was so simple and delicious. I could eat this for lunch or dinner any day of the week. I omitted the artichoke since I was only making enough for 1 serving.
Recipe adapted from Food Network
Ingredients:
1 pound large shrimp peeled and deveined
1 tortilla or spinach wrap per person
Julienned or diced sun-dried tomatoes
Basil pesto
Shredded fresh parmesan cheese
Baby spinach
1 14 ounce artichoke hearts drained and chopped
1 teaspoon Italian seasoning
3-4 fresh basil leaves diced
Directions:
- Heat 1 tablespoon extra-virgin olive oil in a nonstick pan over medium heat. Add shrimp. Sprinkle with Italian seasoning. Cook until pink flipping over to cook both sides.
- Spread a pesto on the wrap.
- Spread out a handful of baby spinach.
- Top with shrimp, artichoke hearts, sundried tomatoes, and a sprinkle of cheese.
- Sprinkle with fresh diced basil.
- Wrap it up like a burrito.
- Enjoy!
Lightened Up Peanut Butter and Hazelnut Sandwich Cookies
I could eat Nutella by the spoonful right from the jar. These light and delicious peanut butter cookie sandwiches have a layer of Nutella in the middle. This is a recipe from Fixate and I lightened it up even more using my new favorite peanut …
Lightened Up Peanut Butter and Strawberry Jelly Sandwich Cookies
If you like peanut butter cookies and you love PB&J then you will devour this tasty cookies. This is a recipe from Fixate and I lightened it up even more using my new favorite peanut butter BetterNPeanut Butter which has only 100 calories per serving …
Shrimp, Pepper, and Onion Quesadillas
Shrimp quesadillas are a quick and easy weeknight meal. You can make them spicy or mild and use any seasoning you like on the shrimp. I used lime zest and juice with chipotle lime seasoning on the shrimp and peppers and onions.
Ingredients:
1 pound large shrimp peeled and deveined
1 bell pepper diced
½ cup sweet onion diced
1 lime zested and juiced (use half of the zest and juice on vegetables and half on the shrimp)
¼ jalapeno pepper diced
1 teaspoon chipotle lime seasoning divided
1 cup shredded cheese (pepper jack, taco, Mexican, Monterrey Jack, etc…)
Toppings: Fresh cilantro, diced scallions, sliced tomatoes, nonfat plain Greek yogurt, salsa, etc..
Whole wheat tortillas
Directions:
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
- Add vegetables to a nonstick pan. Sprinkle lime zest, juice, and ½ teaspoon chipotle lime seasoning over vegetables. Cook over medium heat for 10 minutes.
- Add shrimp to a pan. Sprinkle lime zest, juice, and ½ teaspoon chipotle lime seasoning over shrimp. Cook over medium heat tossing frequently until shrimp are just turning pink.
- Place tortillas on baking sheet. Sprinkle ¼ cup shredded cheese on each tortilla. Spread the cheese to the edges.
- Top tortillas with cooked vegetables and 6-8 shrimp.
- Add tomatoes or any other toppings you want cooked.
- You can top tortillas to make a true quesadilla or leave it open faced which is how I prefer mine.
- Spray tortillas with butter or olive oil spray.
- Bake for 10 minutes. Broil 2-3 minutes.
- Cut quesadillas into fourths and serve with any desired toppings.
- Enjoy!
Glazed Carrots and Turnips
I have been seeing lots of recipes using turnips in posts from my Beachbody friends, so I decided to try them. This was the first time I cooked turnips. I plan to experiment with many new turnip recipes in the weeks to come. Recipe adapted …