Recent Posts

<strong>Grilled Honey Mustard Chicken with Ranch Grilled Okra and Mini Peppers</strong>

Grilled Honey Mustard Chicken with Ranch Grilled Okra and Mini Peppers

Grilled chicken is so versatile.  You can soak the chicken in any marinade and then grill up a delicious dinner in a few minutes.  I paired this with local corn on the cob and grilled okra and mini bell peppers because no meal is complete 

<strong>Black Bean Brownies</strong>

Black Bean Brownies

I was craving something decadent and full of chocolate.  These brownies are rich and sinful tasting, while they are actually loaded with antioxidants and protein from the black beans.  Ingredients: ¼ cup old fashioned oats 1 15 ounce can reduced sodium black beans drained and 

<strong>Spinach Artichoke Tortilla Pizza with Balsamic Chicken and Sundried Tomatoes</strong>

Spinach Artichoke Tortilla Pizza with Balsamic Chicken and Sundried Tomatoes

These tortilla pizzas were delicious and loaded with vegetables. You can prepare this over any type of crust you prefer.  I used a sundried tomato smart carb tortilla.

Ingredients:

Chicken-

1 chicken breast

½ cup balsamic vinegar

½ teaspoon light brown sugar

4 basil leaves

¼ teaspoon salt

2 sprigs fresh thyme

2 cloves garlic

½ shallow chopped

Spinach Artichoke Spread-

10 ounces frozen chopped spinach defrosted and drained

8 ounces plain nonfat Greek yogurt

1 clove garlic

Zest of 1 lemon and 2 tablespoons lemon juice

¼ cup grated parmesan

3-6 ounces marinated artichokes

Other-

Tortilla wraps or pizza crust

Sundried tomato cut into strips

Shredded mozzarella cheese

Directions:

Chicken-

  1. Mix marinade ingredients in a medium bowl.  Cut the chicken breast into 3 or 4 strips.  Marinade the chicken for at least 30 minutes or overnight in the refrigerator.
  2. Preheat a grill to high heat.
  3. Remove the chicken from the marinade.  Grill for 5-6 minutes per side.  Flip once.  Allow chicken to rest for 5 minutes then cut into bite size pieces.

Spinach Artichoke Spread-

  1. Add drained spinach, yogurt, lemon juice, lemon zest, and parmesan cheese to a food processor.  Pulse to mix.
  2. Add desired amount of artichokes and pulse a few times to chop (try to leave some chunks for texture).

Tortilla Pizza-

  1. Preheat the oven to broil and line a baking sheet with aluminum foil.
  2. Spread the spinach artichoke spread over the tortilla/crust. 
  3. Add chicken and strips of sundried tomato.
  4. Sprinkle with shredded mozzarella.
  5. Broil on high 5-10 minutes until cheese is melted.
  6. Enjoy!  
<strong>Slow Cooker Ham and Green Beans</strong>

Slow Cooker Ham and Green Beans

I was cleaning out my freezer when I spotted leftover ham from a holiday meal.  I had fresh green beans from the produce stand, so I decided to make a crock pot meal for a day when I was going to be out of the 

<strong>Healthy Chocolate Mousse</strong>

Healthy Chocolate Mousse

I was craving chocolate, but I also knew I needed extra protein after an intense lifting workout.  This mousse is a breeze to make and tastes as sinful as a chocolate mousse from a restaurant. Ingredients: 1 package silken tofu 2 scoops chocolate protein powder 

<strong>Grilled Tuna Steaks with Mango Salsa</strong>

Grilled Tuna Steaks with Mango Salsa

If you like fresh grilled tuna steaks, then you must try this recipe.  The mango salsa and marinated tuna steaks taste delicious.  I paired this with a spinach and arugula salad, broiled asparagus, and air fried ranch potato wedges.

Ingredients:

Tuna Steaks-

2-4 fresh tuna steaks

½ cup orange juice

2 tablespoons olive oil (I used blood orange infused olive oil)

2 tablespoons white balsamic vinegar (I used a white mango balsamic)

Mango Salsa-

½ cup sweet onion diced

2 fresh mangos peeled and diced

2 garlic cloves

1 teaspoon fresh ginger

1/3 cup orange juice

2 teaspoons light brown sugar

½ jalapeno diced

2 tablespoons fresh mint leaves

Directions:

  1. Mix the ingredients for the marinade and pour over the tuna.  Allow tuna to marinate for 30 minutes to 2 hours.
  2. Sautee ginger and onion over medium low heat for 10 minutes stirring often.  Add garlic and cook for 1 minute. 
  3. Add mango, orange juice, brown sugar, and jalapeno.  Allow to simmer for 10 minutes stirring occasionally.  Serve warm or allow to cool and refrigerate.
  4. Preheat a grill to high heat.  Remove the tuna from the marinade and grill for 2 minutes per side.
  5. Serve with mango salsa.
  6. Enjoy!
<strong>Zucchini Carrot Oatmeal Cookies</strong>

Zucchini Carrot Oatmeal Cookies

If you are craving something sweet, tart, with a hint of spice that won’t break the scale then you should try these light cookies. These combine shredded zucchini and carrots with coconut and dried cranberries. Mixed with oats these are delicious and healthy! Ingredients: 1 cup 

<strong>Venezuelan Corn Pancakes Topped with Ham and Cheese</strong>

Venezuelan Corn Pancakes Topped with Ham and Cheese

If you have extra corn, you need to use up and are in the mood for an upgraded grilled ham and cheese then you would love this simple dish.  We used deli ham and Swiss cheese, but you can use any cheese you want.  You 

<strong>Strawberry Cheesecake Poke Cake</strong>

Strawberry Cheesecake Poke Cake

This is a combination dessert featuring a graham cracker crust, vanilla cake center, strawberry cheesecake filling, and whipped cream topping.  This recipe only uses half of a cake mix, so I used the other half to make 12 vanilla cupcakes.

Ingredients:

Cake-

5-6 cinnamon graham crackers

½ vanilla cake mix

3 large eggs

1 cup water

½ cup unsweetened applesauce

Filling-

2 cups strawberries

14 ounces fat free sweetened condensed milk

8 ounces reduced fat cream cheese

Topping-

2 cups heavy whipping cream

¼ cup confectioners’ sugar

2 teaspoons vanilla extract

2 teaspoons nonfat powdered milk

3 tablespoons graham cracker crumbs

Sliced strawberries

Directions:

  1. Preheat oven to 350 degrees.  Line the bottom of a 8×8 of 7×11 baking dish with graham crackers breaking up the crackers to make them fit.
  2. Prepare cake mix according to package directions.  Use only half of the cake mix if you are only making this dessert.  (I made a dozen cupcakes with the extra cake mix and icing.)
  3. Pour ½ cake mix over the graham crackers.
  4. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
  5. Meanwhile add strawberries, cream cheese, and sweetened condensed milk to a food processor.  Pulse to mix.
  6. Remove cake from the oven.  Use an icing tip or wooden spoon to poke holes in the cake. 
  7. Pour strawberry filling over the cake. 
  8. Refrigerate for at least 3 hours or overnight.
  9. Frosting- Add sugar, powdered milk, heavy cream, and vanilla extract to a mixer.  Mix on high for 2-3 minutes.  Spread half of the frosting over the strawberry filling.
  10. Sprinkle graham crackers crumbs over the cake and then add sliced strawberries.
  11. Enjoy! Store cake in the refrigerator until ready to serve.
Cake with holes
side view
top view before adding sliced strawberries
vanilla cupcakes made with extra cake mix and icing
<strong>Peach Cobbler Muffins with All Bran and Pecan Crumble</strong>

Peach Cobbler Muffins with All Bran and Pecan Crumble

Sweet and juicy peaches make for a scrumptious breakfast that is so good you will think you are eating dessert.  Ingredients: Muffins- 1 cup whole wheat flour 1 cup almond flour 2 scoops vanilla protein powder ½ cup buttermilk (I used 2 tablespoons powdered buttermilk