February 2021 – Page 4 – Active Ashley's Kitchen

February 12, 2021

Spicy Veggie Omelet

I love veggie loaded omelets. I was in the mood for some spice and wanted an omelet that would taste great with salsa. Ingredients: 3 large eggs 1/4 cup cherry tomatoes cut in half 1/4 cup bell peppers diced 1/4 cup spinach 1/8 cup onion …

Breakfast

by Ashley

February 12, 2021

Pepperoni Pizza Omelets

My kids love pepperoni pizza. These omelets combine pepperoni with mozzerella cheese and warm eggs. Ingredients: 4 large eggs 1/4 cup mozzarella or Italian shredded cheese 10 pepperoni sliced Dash crushed red pepper or Italian seasoning optional Directions: Preheat omelet maker. Mix eggs, pepperoni, and …

Breakfast

by Ashley

February 12, 2021

Whole Wheat Ricotta Waffles with Blueberry and Strawberry Compote and Lemon Ricotta Cream

Ricotta cheese, lemon, and blueberry combine to make an incredible combination. This is an amazing breakfast or breakfast for dinner like we do in my house.

Recipe adapted from Food Network and Fixate

Ingredients:

Waffles-

1 cup whole wheat flour

1 scoop vanilla protein powder

3/4 cup buttermilk

1 cup part skim ricotta

1 teaspoon baking powder

1/4 teaspoon sea salt

2 large eggs

3 tablespoons pure maple syrup

1 teaspoon pure vanilla extract

1 teaspoon maple extract

zest from 1 lemon

Blueberry Compote-

2 cups berries (blueberries, strawberries, raspberries, blackberries, etc..)

3 tablespoons pure maple syrup

1 pinch sea salt

1 teaspoon lemon juice

1 teaspoon cornstarch (slury with 1 teaspoon water)

Lemon Ricotta Cream–

zest and juice from 1 lemon

1 cup part skim ricotta

1 tablespoon powdered sugar

Directions:

Waffles–

Pre-heat waffle maker.
Mix dry ingredients: flour, protein powder, baking soda, salt. Add in eggs, extracts, buttermilk. Fold in ricotta.
Spray waffle maker with butter non stick spray.
Scoop 1 cup of batter at a time into the waffle maker. Remove with a large spatula when done. Keep in covered container or cover with towel to keep warm.

Berry Compote–

Add berries to a saucepan with 1/4 cup water and maple syrup. Bring to a simmer. Cook until mixture begins to thicken 5-10 minutes. Remove from heat. Add cornstarch slurry and lemon juice.
Serve over waffles.

Lemon Ricotta Cream–

In a small bowl combine ricotta, sugar, lemon zest, and lemon juice.
Spoon over waffles and compote.

Breakfast

by Ashley

February 11, 2021

Cinnamon Roll Cookies

Do you love cinnamon rolls? How about a cinnamon roll sugar cookie with a maple icing? These are fantastic. Mine turned out much bigger than I anticipated so be sure to leave space on your baking sheet. Recipe adapted from Food Network Ingredients: Cookie Dough- …

Desserts

by Ashley

February 11, 2021

Ranch Chicken Chili

I love chili on a cold day! This is a white chicken chili that is loaded with veggies and protein and sure to warm you up. I used Wildtree spices, you can substitute with similar spices from any grocery store. I make this as a …

Entrees

by Ashley

February 11, 2021

Banana and Raisin Muffins

I love muffins that are naturally sweetened with fruit. These muffins combine whole wheat flour, almond flour, and use the natural sweetness from bananas and raisins to make for a tasty morning treat.

Recipe adapted from Food Network

Ingredients:

1 cup whole wheat flour

3/4 cup almond flour

1 scoop vanilla protein powder

1 egg

1 cup nonfat vanilla Greek yogurt

2 teaspoons cinnamon

2 teaspoons baking powder

2 tablespoons flax seeds

1 cup raisins (I used half golden and have regular)

2 large pitted dates

1/2 cup almond milk

1/2 teaspoon sea salt

1 teaspoon vanilla extract

zest from 1 orange

2 ripe bananas (1 1/2 diced in chunks, 12 or more thin slices)

Directions:

Preheat the oven to 350 degrees. Line a muffin tin with liners or spray with nonstick spray.
Soak raisins and dates in hot water for 20 minutes to soften. Puree in food processor.
Whisk dry ingredients: flours, protein powder, flax seeds, cinnamon, salt, baking powder, and salt in a large bowl.
Fold in yogurt, eggs, milk, and orange zest. Mix gently.
Fold in raisin mixture.
Fold in died bananas (reserve sliced bananas to top).
Use a large ice cream scooper or measuring cup to fill muffin tins. Place 1-2 banana slices on top and press down gently.
Bake 20-25 minutes. Let cool on rack for at least 10 minutes before removing from muffin pan.
Store in an air tight container and refrigerate leftovers after two days.

Breakfast

by Ashley

February 11, 2021

Eggplant Fries

I love experimenting with different types of baked vegetable fries. The breadcrumbs are loaded with spices and toasted in this recipe to really make the flavors pop. I was out of plain Greek yogurt, so I used a carrot hummus as a dipping sauce instead …

Sides/Salads

by Ashley

February 9, 2021

Chicken Spaghetti Squash Casserole

Recipe adapted from Food Network Ingredients: 1 spaghetti squash 1 package sliced mushrooms diced 1 red bell pepper diced 4 scallions sliced white and green separated 1 cup half and half or 1 cup nonfat plain Greek yogurt 2 cups shredded cooked chicken 2 cups …

Entrees

by Ashley

February 9, 2021

Caprese Chicken Alfredo over Spaghetti Squash or Whole-Wheat Pasta

The freshness of caprese salad over a bed of alfredo pasta or spaghetti squash noodles is sure to satisfy cravings for a warm healthy meal at the end of a long day. I made this recipe 2 ways. You can make both to satisfy different members of your family or one way depending on which you prefer pasta or spaghetti squash. I used 2 8×8 dishes. If making one way you will have enough for 1 9×13 dish.

Recipe adapted from Food Network

Ingredients:

1 spaghetti squash OR 1 pound whole wheat pasta

1-2 pounds chopped chicken breast

2 tablespoons unsalted butter

3 cloves garlic diced

2 cups heavy cream

1 cup nonfat plain Greek yogurt

2 cups shredded Italian cheese

2-4 sliced tomatoes

1 pound fresh salted mozzerella sliced (or in little balls)

1 tablespoon olive oil

basil leaves to top

1 teaspoon Italian seasoning

balsamic vinegar to drizzle (optional)

salt and pepper

Directions:

Preheat oven to 350 degrees.
Spray a 9×13 dish with olive oil spray.
If using a spaghetti squash I roast in the oven for 60-90 minutes turning it every 30 minutes. If using pasta bring a large pot of salted water to a boil.
Spray a nonstick pan with olive oil. Sprinkle chicken with Italian seasoning. Sauté on medium heat until just cooked. Set aside. Chop into bite size pieces.
If using spaghetti squash let cool after roasting. Cut in half lengthwise on a cutting board. Remove seeds. Use a fork to loosen “noodles”.
If using pasta cook pasta until al dente.
Melt 2 tablespoons of butter in a large skillet over medium heat. Add garlic. Cook 1 minute. Add yogurt, heavy cream, and cheese until mixture begins to boil. Add chicken and pasta/spaghetti squash noodles. Stir to mix.
Transfer pasta mixture to 9×13 dish. Top with sliced tomatoes and mozzarella. Drizzle with olive oil. Sprinkle with Italian seasoning. If baking now bake 20-30 minutes. If baking after storing in refrigerator bake for 45 minutes.
Remove from oven once dish is heated through and cheese is melted. Sprinkle with fresh basil leaves. Drizzle with balsamic vinegar if desired.
Enjoy!

Entrees

by Ashley

February 8, 2021

Blue Cheese Buffalo Turkey Burgers, Pesto Asparagus, and Air Fryer Ranch Potato Wedges

I love making different types of burgers. I usually eat my burgers over a spinach salad, but this would taste great on a bun too! The burger uses some Wildtree spices and oils. If you have never tried Wildtree I highly recommend them, but I’m …

Entrees, Sides/Salads

by Ashley

Month: February 2021