Recent Posts

<strong>Sticky Toffee Pecan Pumpkin Pie</strong>

Sticky Toffee Pecan Pumpkin Pie

I don’t think I will ever eat plain pumpkin pie again.  This pie was so delicious! I never eat the crust on pies, but I did with this pie. The toffee pecan topping is too die for over a pumpkin pie filling. Ingredients: Crust- 1 

<strong>Mediterranean Veggie Packed Meatballs</strong>

Mediterranean Veggie Packed Meatballs

These meatballs are loaded with veggies and taste amazing when paired with a tahini yogurt sauce. Ingredients: Meatballs- 1 pound lean ground turkey breast 2 zucchini shredded and squeezed to remove excess moisture 1 large carrot shredded ¼ cup whole wheat breadcrumbs 2 teaspoons ground 

<strong>Dark Chocolate Oreo Magic Bars</strong>

Dark Chocolate Oreo Magic Bars

OMG! I made these to share with co-workers on a professional development day and the dark chocolate may have saved our sanity.  These are incredible!

Ingredients:

Crust-

1 package dark chocolate Oreos

4 tablespoons unsalted butter melted

One 14 ounce can reduced fat sweetened condensed milk

Topping-

1 cup white chocolate chips

1 cup semi-sweet chocolate chips

Optional: 1 cup sweetened shredded coconut or extra Oreos to press on the top of the chocolate chips

Directions:

  1. Preheat the oven to 350 degrees. Spray 9×13 dish with nonstick spray.
  2. Pulse the Oreos in a food processor until finely chopped. Add the melted butter and pulse.
  3. Press into the bottom of the pan in an even layer.
  4. Pour the sweetened condensed milk over the crumbs.
  5. For the topping sprinkle the chocolate chips over the base. If using extra Oreos press them in rows on top of the chips.
  6. Bake until golden at the edges 30 minutes.  Cool completely in the pan and cut into squares.  Then refrigerate to set completely.
  7. Enjoy!
<strong>Cranberry Oatmeal Cream Cheese Bars</strong>

Cranberry Oatmeal Cream Cheese Bars

If you like cranberry, then you will love these sweet and tangy bars. Ingredients: 1 stuck unsalted butter at room temperature cut into pea sized pieces 1 cup all-purpose flour ¾ cup old fashioned oats ¼ cup firmly packed brown sugar ½ teaspoon ground cinnamon 

<strong>Butterscotch Oatmeal Cream Cheese Bars</strong>

Butterscotch Oatmeal Cream Cheese Bars

These have a citrus tang to pair down the sweetness from the butterscotch.  Ingredients: 1 stuck unsalted butter at room temperature cut into pea sized pieces 1 cup all-purpose flour ¾ cup old fashioned oats ¼ cup firmly packed brown sugar ½ teaspoon ground cinnamon 

<strong>Double Chocolate Espresso Zucchini Muffins</strong>

Double Chocolate Espresso Zucchini Muffins

These are sure to wake you up and satisfy your morning chocolate cravings at the same time!

Ingredients:

2 medium zucchinis grated

1 smashed avocado

1 egg at room temperature

2 tablespoons applesauce

¼ cup brown sugar

½ cup granulated sugar

1 scoop chocolate protein powder

1 teaspoon vanilla extract

1 cup all purpose or whole wheat flour

½ cup Hershey’s dark chocolate cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 tablespoon espresso powder

¼ cup dark chocolate chips, plus 2 per muffin for topping

¼ cup espresso chips, plus 2 per muffin for topping

Directions:

  1. Preheat oven to 350 degrees and spray muffin tins with nonstick baking spray.
  2. Mix zucchini, avocado, egg, sugars, applesauce, and vanilla in a large mixing bowl.
  3. Whisk flour, cocoa powder, protein powder, baking powder, baking soda, espresso powder, and salt in a bowl and gradually add into wet mixture.
  4. Fold in chocolate chips and espresso chips.
  5. Use a large cookie scooper to fill muffin tins.  I made 16 muffins.
  6. Add 4 chips (2 of each type) to the top of each muffin.
  7. Bake for 17-23 minutes.
  8. Let muffins cool for 10 minutes before transferring to a cooling rack.
  9. Store in an air-tight container.
  10. Enjoy!
<strong>Creamy Eggplant and Pepperoni Pasta Bake</strong>

Creamy Eggplant and Pepperoni Pasta Bake

I love dishes where you can add hidden vegetables.  I told my family this was a baked pasta dish and they devoured it even asking for seconds.  I may have omitted some of the ingredients in my description but nonetheless this is a tasty and 

<strong>Lemon Zucchini Poke Cake with Cream Cheese Frosting and Lemon Filling</strong>

Lemon Zucchini Poke Cake with Cream Cheese Frosting and Lemon Filling

I threw this recipe together on a whim and let me tell you it was amazing.  This cake was perfect and a dessert I will be making again. The zucchini adds moisture to the cake and the lemon flavor from the cake, pudding, and frosting pop 

<strong>Enchilada Skillet</strong>

Enchilada Skillet

I am all about single skillet meals on busy weeknights.  This dish was easy to prep and tasted amazing.  My 7-year-old even asked for seconds. 

Ingredients:

1 boneless skinless chicken breast cut into bite size pieces

¼ red onion diced

2-4 Roma tomatoes diced

1 bell pepper or 8 mini bell peppers diced

4 cloves garlic

1 teaspoon chipotle lime or taco seasoning

1-2 teaspoons chili powder

2 teaspoons ground cumin

1 15 ounce can reduced sodium black beans

1 15-30 ounce can red enchilada sauce (I like sauce so I used a large can)

4-6 tortillas cut into quarters (I used 6 small whole wheat tortillas)

2-3 cups shredded Mexican blend cheese

Optional: nonfat plain Greek yogurt, avocado, cilantro, limes cut into wedges

Directions:

  1. Spray a nonstick pan with olive oil spray.  Sprinkle the chicken with chipotle lime or taco seasoning and cook the chicken on medium heat until just done.  Remove chicken from the skillet.
  2. Add the onion, tomato, peppers, and garlic and saute for 5 minutes cooking on medium heat.
  3. Add the black beans, enchilada sauce, and chicken and stir together cooking for 2-3 minutes.
  4. Arrange the cut up tortillas. I put a layer on the bottom, in the middle, and on the top.  Then add the shredded cheese and allow to cook for 15 minutes to allow the cheese to melt.
  5. Alternate you can bake this for 15 minutes at 450 degrees if you have an oven safe skillet.
  6. Serve with : nonfat plain Greek yogurt, avocado, cilantro, or limes cut into wedges.
  7. Enjoy!
<strong>Seafood Lasagna</strong>

Seafood Lasagna

This lasagna is creamy, delicious, and jam packed with seafood.  One of my favorite things about lasagna is you can prep it on a weekend and just throw it in the oven when you are ready to serve it. Ingredients: Seafood- 2 pounds shrimp peeled