Recent Posts

Shaved Brussels Sprouts and Blood Orange Salad
February 5, 2021

Shaved Brussels Sprouts and Blood Orange Salad

Shaved Brussels Sprouts make for a crunchy salad with a different texture. Blood orange plus a few other ingredients help sweeten up the salad. I used a fat free raspberry vinaigrette I love. When dressing this salad beware shaved Brussels Sprouts such up a lot …

Sides/Salads
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by Ashley
Spicy Shrimp over Carrot Noodles or Whole Wheat Pasta
February 5, 2021

Spicy Shrimp over Carrot Noodles or Whole Wheat Pasta

My family loves shrimp, so I use a 2 pound bag of frozen shrimp at least once a week.  I decided to use carrot noodles instead of pasta for myself and I made a whole wheat pasta for my family.  Both versions were fabulous. Recipe …

Entrees
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by Ashley
Stuffed Peppers with Ricotta and Kale
February 5, 2021

Stuffed Peppers with Ricotta and Kale

I love stuffed peppers. I am always experimenting with different fillings.  As usual these are filled with veggies and absolutely delicious.  These can be prepped in advance and stored in the refrigerator until ready to serve.

Recipe adapted from Food Network

Ingredients-

2 large bell peppers (double if serving more people)

½ large eggplant diced

½ sweet onion diced

Pepper tops diced

1 garlic clove diced

2 cups kale

1 teaspoon Italian seasoning

¼ cup ricotta cheese

1-2 tablespoons Italian bread crumbs

1-2 tablespoons pesto

Directions-

  1. Preheat the oven to 350 degrees.
  2. Cut the tops off peppers and reserve.  Remove the seeds and clean out the white ribs.  Paint the peppers with olive oil (I used basil pesto grapeseed oil).  Bake peppers for 30 minutes in a glass baking dish until the skin is wrinkled or slightly charred.
  3. While the peppers are baking make the filling.  Sauté the eggplant, onion, garlic, and pepper tops.  Sprinkle with Italian seasoning.  Add the kale once the vegetables are softened.
  4. Stir in the pesto and ricotta.  Remove from heat.
  5. Fill the peppers and stand them up in the baking sheet.  Sprinkle bread crumbs on the top.
  6. Bake for ten minutes to warm if serving now.  If cooking from the refrigerator bake at 350 degrees for 30-40 minutes until warmed throughout. 
  7. Garnish with additional pesto if desired.
  8. I served this with Roasted Fennel.
Entrees
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by Ashley
Yule Log
February 5, 2021

Yule Log

This is a Christmas tradition my kids adore!  They look forward to our Yule Log and start asking in December when we are making it.  You can adapt this recipe using different flavors of cake, filling, etc..  Be creative with the decorating and just have …

Desserts
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by Ashley
Shakshuka with Chickpeas
February 4, 2021

Shakshuka with Chickpeas

I kept seeing different versions of shakshuka online and in food magazines, so I decided to try it. This is a filling meal packed with vegetables and protein. Recipe adapted from Food Network Ingredients: 1 can reduced sodium chickpeas drained 2 cups spinach (dice) 1 …

Entrees
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by Ashley
Strawberry Carrot Muffins
February 4, 2021

Strawberry Carrot Muffins

Strawberries are one of my favorite fruits and carrots pair so well with other foods in muffins. These muffins get a boost of protein from almond flour and vanilla protein powder while also adding a little bit of fruit and vegetable to kickstart your day.

Ingredients:

1 cup diced cooked carrots

1 cup diced strawberries (3 reserved to slice for topping)

1 mashed banana

2 eggs

1 cup almond flour

2 tablespoons flax seeds

1 scoop vanilla protien powder

1 teaspoon baking soda

1/4 teaspoon dried diced ginger

1/4 cup powdered freeze dried strawberries

Directions:

  1. Preheat oven to 350 degrees.
  2. Line 10-12 muffin tins with liner or spray with nonstick baking spray.
  3. Boil carrot slices in water with 1/4 teaspoon dried ginger for 10 minutes until soft.
  4. Mash banana in a large bowl.
  5. Dice strawberries to small pieces in food processor. Add strawberries to bananas in bowl.
  6. Drain carrots. Dice in food processor. Add to bowl.
  7. Add flour, protein powder, flax seeds, baking soda, and dried strawberries to bowl and mix lightly. Add 2 eggs lightly beaten. Mix to combine.
  8. Use a large ice cream scooper or measuring cup to fill muffins.
  9. Place 1-2 strawberry slices on the top of each muffin and press down gently.
  10. Bake 25 minutes. Let cool on a rack for at least 10 minutes before removing from muffin tins.
  11. Store in an air tight container. Refrigerate leftovers after 2 days.
Breakfast
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by Ashley
Mini-Cheesecakes with Berry Jam Topping
February 3, 2021

Mini-Cheesecakes with Berry Jam Topping

Who doesn’t love cheesecake? These mini cheesecakes are made with reduced fat cream cheese and nonfat Greek yogurt to help cut down on the fat. The berry jam topping is optional, but adds natural sweetness and a burst of fruity flavors. Recipe adapted from Fixate …

Desserts
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by Ashley
Ham and Cheese Casserole
February 3, 2021

Ham and Cheese Casserole

I love baked ham, but after a day or two I get sick of leftover ham sandwiches. This is a fantastic recipe for leftover ham that adds potatoes, carrots, and any other veggies of your choice. Eggs help bulk up the protein and make for …

Entrees
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by Ashley
Chicken Ramen Dump Dinner
February 3, 2021

Chicken Ramen Dump Dinner

My kids love ramen noodles, so they were thrilled to see ramen on our weekly menu. This is easy to prep in advance and then pop in the oven when you are ready to eat. The broccoli and carrots help to make this a filling and healthy meal.

Recipe adapted from Food Network

Ingredients:

Four 3 ounce packages chicken flavored ramen noodles (2 flavor packets reserved)

8 ounces nonfat plain Greek yogurt

2 cups nonfat milk

2 cups diced cooked chicken breast

2 tablespoons reduced sodium soy sauce

1 cup matchstick carrots

1/2 onion diced

2 garlic cloves pressed

2 cups broccoli (fresh or frozen and thawed)

8 ounces shredded cheddar cheese

Directions:

  1. Preheat the oven to 400 degrees
  2. Sauté the chicken with 1 tablespoon of soy sauce. Cook until chicken is just done. Set aside.
  3. Sauté the onion, garlic, broccoli, and carrots until just soft with 1 tablespoon of soy sauce.
  4. Spray an 8×8 glass baking sheet with nonstick spray.
  5. Place the ramen noodles in a single layer covering the bottom of the dish.
  6. Whisk the yogurt, milk, onion, garlic, broccoli, and carrots. Add in 2 flavor packets. Fold in the cooked chicken. Pour the mixture over the ramen noodles.
  7. Sprinkle cheddar cheese on top.
  8. Bake until noodles are cooked through and the cream sauce is bubbly. If cooking now cook 30-35 minutes. If cooking after refrigerating cook at least 45 minutes or until cheese is melted and dish is heated through.

Entrees
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by Ashley
Cranberry Carrot Muffins
February 3, 2021

Cranberry Carrot Muffins

The tartness of cranberries pairs well with the natural sweetness of carrots. These muffins taste delightful and our sure to wake up your tastebuds. Recipe adapted from Food Network Ingredients: 1 cup all purpose flour 1 cup whole wheat flour 1 scoop vanilla protein powder …

Breakfast
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by Ashley