Month: March 2023

Key Lime Honey Glazed Salmon
March 31, 2023

Key Lime Honey Glazed Salmon

Salmon is my favorite type of fish, and this glaze was fantastic! The mixture of key lime juice with the sweetness of honey and a little spice from the topping makes for a delicious entrée. Ingredients: 1-2 pound salmon filet with skin on ¼ cup …

Entrees
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by Ashley
Hawaiian Fluff
March 31, 2023

Hawaiian Fluff

            This light and fluffy fruit salad could count as a dessert it is so delicious.  The mixture of crushed pineapple, mandarin oranges, and banana with vanilla Greek yogurt and a little cool whip topping is a delight.  This takes minutes to mix together and …

Desserts, Sides/Salads, Snacks
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by Ashley
Dark Chocolate Espresso Zucchini Muffins
March 31, 2023

Dark Chocolate Espresso Zucchini Muffins

It is amazing how zucchini absolutely disappears in these muffins! If you need an energy boost first thing in the morning then these muffins are perfect for you.  I used dark chocolate cocoa powder, dark chocolate covered espresso beans, espresso chips, and a chocolate protein powder to pack these muffins full of flavor.

Ingredients:

2 small zucchini or 1 large zucchini finely shredded

1 cup almond flour

1 cup all-purpose flour

½ cup dark chocolate cocoa powder

1 scoop chocolate protein powder

1 tablespoon espresso powder

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¼ cup almond milk

2 egg whites

¼ cup brown sugar

¼ cup granulated sugar (truvia)

1 teaspoon vanilla extract

¼ cup espresso chips

½ cup dark chocolate espresso beans (with a few to sprinkle on the top of each muffin)

Directions:

  1. Preheat oven to 350 and spray muffin tins with nonstick spray.
  2. Whisk flours, protein powder, cocoa powder, espresso powder, baking powder, baking soda, and salt in a medium bowl.
  3. Add zucchini, almond milk, egg whites, vanilla extract, brown sugar, and granulated sugar to a stand mixer and mix on medium to combine.
  4. Gradually fold in the dry ingredients.
  5. Add in the espresso chips and dark chocolate espresso beans.
  6. Use a large cookie scooper to fill muffin tins.  Place 2 or 3 espresso beans gently on the top of each muffin.
  7. Bake 25-30 minutes until muffins are baked through.
  8. Allow muffins to cool for 10 minutes before removing from muffin tins.
  9. Let cool completely on a wire rack.
  10. Store in an airtight container.
  11. Enjoy!
Breakfast, Snacks
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by Ashley
Banana Coconut Muffins
March 31, 2023

Banana Coconut Muffins

            These muffins are a little dense with all the banana, coconut, and coconut flour, but they taste amazing.  These taste like banana bread with a hint of the tropics. If you want a fluffier muffin you can substitute the coconut flour for all-purpose flour. …

Breakfast
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by Ashley
<strong>Taco Casserole</strong>
March 21, 2023

Taco Casserole

During soccer season I am always looking for dinners I can prep in advance and quickly throw in the oven.  This casserole used lime tortilla chips, lean ground beef, a poblano, a bell pepper, and plain nonfat Greek yogurt, and a salsa enhanced with a …

Entrees
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by Ashley
<strong>Sugar Cookie Cake Pops</strong>
March 18, 2023

Sugar Cookie Cake Pops

My 10 year old has been asking for cake pops, so I decided to try a recipe I saw online.  These are easy to make and will probably disappear into boy tummies before I finish posting this recipe.

Ingredients:

1 13.5 ounce package frosted sugar cookies

2 ounces reduced fat cream cheese

1 cup candy melts

1 tablespoon extra virgin coconut oil

Sprinkles

Straws

Directions:

  1. Line a baking sheet with parchment paper and cut plastic straws in half disposing of the movable end.
  2. Add the cookies and cream cheese to a food processor.  Pulse until a smooth mixture breaking up cookies and scraping the sides as needed.
  3. Use a medium cookie scooper to form balls.
  4. Place cookie balls in rows on the baking sheet and stick a straw into each ball.
  5. Freeze for 30 minutes.
  6. Melt candy melts in a microwave safe bowl with coconut oil in 1 minute intervals at 50 percent power in the microwave.
  7. Use the straw and a spoon to coat the cookie balls with the candy melts.  Add sprinkles as desired.
  8. Place on parchment paper and refrigerate until set and ready to serve.
  9. Enjoy!
Sugar cookie cake pops without candy coating
sugar cookie cake pops
Desserts
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by Ashley
<strong>Key Lime Truffles</strong>
March 18, 2023

Key Lime Truffles

I had leftover cream cheese after making cake pops for my kids and a delayed spring was making me crave summer.  Therefore, key lime truffles seemed like a perfect treat to brighten the day. I used a sleeve of shortbread cookies because it needed to …

Desserts
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by Ashley
<strong>Zucchini Cheddar Chive Muffins</strong>
March 18, 2023

Zucchini Cheddar Chive Muffins

I normally prefer sweet and fruity muffins, but today I was craving something savory.  I have made this as a loaf before, but for convenience I decided to try this recipe as muffins.  Muffins cook quicker and are easier to ensure an even bake throughout.  …

Breakfast, Entrees, Snacks
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by Ashley
<strong>Key Lime Pie Whoopie Pies</strong>
March 16, 2023

Key Lime Pie Whoopie Pies

These are a light and tasty treat any time of year.  I made these for a St. Patrick’s Day celebration this year to bring a little taste of spring while enjoying a slightly “green” dessert.

Ingredients:

Cookies-

2 cups all-purpose flour

½ cup graham cracker crumbs

1 ½ teaspoons baking soda

½ teaspoon baking powder

½ teaspoon salt

1 cup granulated sugar

1 stick unsalted butter at room temperature

1 large egg

1 teaspoon vanilla extract

1 cup nonfat milk

Zest of 1 lime

Optional- a few drops of green food coloring

Filling-

2 cups confectioners sugar

1 stick unsalted butter at room temperature

8 ounces reduced fat cream cheese

1 cup marshmallow crème

1 tablespoon milk

Zest and juice of 6 key limes

Directions:

Cookies-

  1. Sift the flour, graham cracker crumbs, baking soda, baking powder, and salt in a larger bowl.
  2. Beat the granulated sugar and butter together on medium high speed until light and fluffy about 5 minutes.
  3. Add the egg and beat until incorporated.
  4. Add the vanilla.
  5. Gradually add the dry ingredients alternating that with milk.
  6. Add the lime zest and food coloring if using.
  7. Transfer the dough to a bowl, cover, and chill for at least an hour.
  8. Preheat the oven to 400 degrees.  Line 2 large baking sheets with parchment paper.
  9. Use a medium cookie scooper to form balls and place them at least 3 inches apart on the baking sheet.
  10. Bake until the cookies puff up and the tops are no longer glossy about 7 minutes. 
  11. Let the cookies cool on the baking sheet then transfer to cooling racks to cool completely.

Filling-

  1. Beat the confectioners’ sugar, butter, and cream cheese in a stand mixer on medium until fluffy.
  2. Add the marshmallow crème, milk, lime zest, and lime juice and beat until light and airy about 5 minutes.
  3. Flip over half of the cookies to make a flat surface.
  4. Use an icing tool or a cookie scooper to place a heaping tablespoon of filling on the base of half of the cookies.
  5. Use the remaining cookies to place on top to make whoopie pies.
  6. Store in an air-tight container.
  7. Enjoy!
top halves of whoopie pies
Bottom halves with key lime filling
Desserts
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by Ashley
<strong>Skillet BBQ Chicken Drumsticks with Roasted Garlic Parmesan Yellow Potatoes</strong>
March 15, 2023

Skillet BBQ Chicken Drumsticks with Roasted Garlic Parmesan Yellow Potatoes

This is the easiest way to prepare BBQ drumsticks I have tried to date.  I used a Sweet Baby Ray’s BBQ sauce to save time, but you can make your own sauce.  I paired the BBQ chicken with roasted garlic parmesan yellow potatoes and a …

Entrees
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by Ashley