Baked Zucchini Chips Recipe

Baked Zucchini Chips Recipe

• 1/4 cup dry breadcrumbs
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons fat-free milk
• 2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
• Cooking spray
• 
  

Preheat oven to 425°.
Combine first 5 ingredients in a medium bowl, stirring with a whisk.
Place milk in a shallow bowl.
Dip zucchini slices in milk, and dredge in breadcrumb mixture.
Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet.
Bake at 425° for 30 minutes or until browned and crisp.
Serve immediately.

Quinoa Mac and Cheese Recipe

Quinoa Mac and Cheese Recipe

1 cup uncooked quinoa, rinsed and drained 

vegetables of your choice- I used onion, zucchini and tomato

garlic, salt, pepper and other seasonings

1 cup cheese of your choice (I used a mix of mozzarella, cheddar, and parmesan)

1/2 cup milk

1 egg

olive oil, water (or stock)

Saute your vegetables in a little olive oil, salt and pepper until partially translucent.

Add the quinoa and toast for 5 minutes or so until opaque. Add your liquid- I used water but you could use chicken or vegetable stock for more flavor. The amount of liquid is double your quinoa- so 2 cups of water to 1 cup quinoa. Add additional seasoning- dried herbs, red pepper flakes, etc. Lower the heat and let it simmer for 10-12 minutes, stirring occasionally, until most of the liquid is absorbed. In a bowl, whisk together the milk, egg, and grated cheese. Pour in the quinoa mixture and combine. It will look gross at this point. Pour into a greased pan and top with breadcrumbs or more cheese (optional). I used panko and parmesan. Bake at 350 for 30-35 minutes depending on the depth of your dish.

Grilled Cabbage Recipe

Grilled Cabbage Recipe

1 medium head cabbage 

1/3 cup butter, softened 

1/4 cup chopped onion 

1/2 teaspoon garlic salt 

1/4 teaspoon pepper 

Cut cabbage into eight wedges; place on a double thickness of heavy-duty foil. Spread cut sides with butter. Sprinkle with onion, garlic salt and pepper. Fold foil around cabbage and seal tightly. Grill, covered, over medium heat for 20 minutes or until tender.

Weight Watchers Parmesan Chicken Recipe

Weight Watchers Parmesan Chicken Recipe

Ingredients:

1/4 cup parmesan cheese, grated
2 tablespoons dried Italian seasoned breadcrumbs
1/8 teaspoon paprika
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon fresh ground pepper
4 boneless skinless chicken breasts

Directions:

1 - Preheat oven to 400 degrees.
2 - In resealable plastic bag, combine cheese, crumbs and all seasonings; shake well.
3 - Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides.
4 - Arrange on nonstick baking sheet.
5 – Bake until chicken is cooked through, 20-25 minutes.

Turkey Stuffed Bell Peppers Recipe

Turkey Stuffed Bell Peppers Recipe

1 lb extra lean ground turkey
1.5 med onions, diced
2 med carrots, diced
4 cloves garlic, minced
1 can diced tomatoes in juice
1 tbsp olive oil
.25 cup dry couscous
1 chicken bullion cube
.5 tsp salt (optional)
spices (fresh ground pepper, chipotle chili powder, tumeric... your favorites)
8 bell peppers
.5 cup colby jack cheese

Preheat oven to 400 degrees. Saute carrots, onion, garlic until soft over med-high heat. Remove from pan; brown turkey, breaking up as it cooks. After turkey is browned, add veggie mixture, can of tomatoes (with juices), bullion, couscous and cook for 10 more minuets, or until mixture is thick. Chop off top of bell peppers and remove membranes and seeds. Fill with cooked mixture, arrange in baking dish. Add some water to the bottom of the dish to maintain moisture. Cover with aluminum foil and bake for 45 min. Remove, uncover and top with cheese. Bake for an additional 15 minuets, until desired tenderness of peppers. Makes 8 servings.

Avocado Hummus Dip Recipe

Avocado Hummus Dip Recipe

What You'll Need:

• 1 can of garbanzo beans, drained and rinsed
• 1 avocado, cubed
• juice from 1/2 of a lime
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon cumin

Directions:

1. Add all ingredients to food processor. Blend until smooth.

2. Serve with sliced bell peppers or whole grain crackers for a delicious, protein packed snack or light meal.

Chicken Stew with Butternut Squash & Quinoa Recipe

Chicken Stew with Butternut Squash & Quinoa Recipe

Ingredients

• 1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
• 3 1/2 cups chicken broth
• 1 1/2 lb. boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 1/2 tsp kosher salt
• 4 cloves garlic, minced
• 1 1/2 tsp dried oregano
• 1 can (14 oz) petite diced tomatoes
• 2/3 cup uncooked quinoa
• 3/4 cup pitted and quartered kalamata olives
• Freshly ground black pepper, to taste
• 1/4 cup minced fresh flat-leaf parsley

Instructions

1. Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
2. Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
3. In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
4. Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
5. Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.
6. Return the saucepan to the stovetop and lower heat to medium. Add olive oil.
7. Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
8. Add the salt, minced garlic and oregano. Cook, stirring, for 1 additional minute.
9. To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
10. Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
11. Shred the chicken with your fingers or a fork.
12. Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
13. Stir in parsley and serve.

Weight Watchers M&M Cheesecake Squares Recipe

Weight Watchers M&M Cheesecake Squares Recipe

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 3/4 cup M&M
• 1/2 cup walnuts, chopped
• 1 egg
• 1/3 cup margarine
• 1 cup flour
• 1/4 cup sugar, granulated
• 1/3 cup sugar, brown packed
• 1 teaspoon vanilla extract

Directions

• Preheat the oven to 350 degrees F.
• Beat the margarine and brown sugar until light and fluffy.
• Add the walnuts and flour; mix well.
• Reserve 1/2 cup of the crumb mixture; press the remaining crumb mixture into bottom of a 8″ square pan.
• Bake at 350 degrees for about 10 minutes.
• Combine the softened cream cheese, granulated sugar and vanilla; using an electric mixer, mix at medium speed until well blended.
• Add the egg; mix well.
• Layer 1/2 cup of the M&M candies over the crust; top with the cream cheese mixture.
• Combine the remaining candy and reserved crumb mixture; mix well.
• Sprinkle the crumb mixture over the cream cheese mixture.
• Bake at 350 degrees for about 20 minutes.
• refrigerate at least 2 hours or overnight before serving.

Pumpkin Pie Bites Recipe

Pumpkin Pie Bites Recipe

Ingredients

• Butter-flavored cooking spray
• 3/4 cups all-natural, whole-grain, crunchy, high-fiber, low-sugar cereal (I used Kashi 7 Whole Grain Nuggets)
• 2 tablespoons 100% pure maple syrup
• 1/4 teaspoon ground cinnamon
• 8 large egg whites
• 15-ounce can (1-¾ cups) solid pumpkin puree
• 3/4 cup agave nectar
• 2 tablespoons whole-wheat pastry flour
• 2-½ teaspoons vanilla extract
• 1-¼ teaspoons pumpkin pie spice
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 32 teaspoons whipped topping, divided (optional)

Directions

1. Preheat the oven to 350 degrees. Spray an 11" x 7" glass or ceramic baking dish with spray.
2. Add the cereal to the bowl of a food processor fitted with a chopping blade. Process it for 15-20 seconds, or until the cereal is crushed. Transfer it to a small mixing bowl and add the maple syrup and cinnamon. Mix them until well combined (the mixture should be slightly sticky). Spoon the mixture into the prepared baking dish. Using a small piece of parchment paper, gently press down on the cereal mixture, spreading it evenly across the bottom of the baking dish. Bake the crust for 7-9 minutes, or until it is slightly browned. Set aside.
3. Meanwhile, add the egg whites to a large mixing bowl. Using a sturdy whisk, lightly beat them until they bubble very slightly. Still using the whisk, stir in the pumpkin, agave, and flour until well combined. Stir in the vanilla, pumpkin pie spice, baking powder, and salt and continue mixing until well combined. Pour the filling over the baked crust. Using a rubber spatula, spread it into an even layer.
4. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out dry (a few crumbs are okay). Transfer the dish to a wire cooking rack, allowing it to cool to room temperature. Carefully cut 32 pumpkin "bites" (3 cuts along the width of the pan, 7 cuts along the length, creating 4x8 bites).
5. Just before serving, top each bite with 1 teaspoon whipped topping, if desired. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.

Guacamole Salad Recipe

Guacamole Salad Recipe

2 ripe avocados, in thick slices

1 red onion, sliced in half moons
A generous handful of coriander
Cherry tomatoes, sliecd in half
Salt and pepper to season

Dressing:
Juice and zest of 1 lime
1 teaspoon of Tabasco sauce
3 tablespoons of extra virgin olive oil

Whisk together the ingredients for the dressing in a bowl and set aside.

Assemble the ingredients for the salad on a serving platter, start with the slices of avocado then top with the red onion slices and then the cherry tomatoes.  Pick off little leaves of coriander and sprinkle all over the top of the salad.

Drizzle over the dressing and then season with sea salt and a good grinding of black pepper.
Serve straight away.

Vegetable Tacos Recipe

Vegetable Tacos Recipe

• 1 white potato, chopped
• 1 red bell pepper, chopped
• 1/2 yellow onion, diced
• 1 clove garlic, minced
• 1 tablespoon canola or grapeseed oil
• 1 zucchini, chopped
• 1 yellow/summer squash , chopped
• 1/2 cup sweet corn kernels
• 1 cup black beans, drained 
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon dried oregano
• 8 to 10 corn tortillas
• 4 ounces queso fresco, crumbled

1. Heat oil in a large skillet over medium heat. Place potato, onion, red bell pepper, and garlic in the skillet and saute until the potatoes are browned and al dente, about 8 to 10 minutes.
2. Once the potatoes are browned, add squash, zucchini, corn, beans, chili powder, salt, and cumin to the pan. Stir to combine and saute for 5 minutes until the squash and zucchini are tender. While the vegetables are cooking place the tortillas a few at a time on a griddle or skillet and warm until the tortillas are soft and ready to serve.
3. To serve, place two large spoonfuls of the sauteed vegetables on a corn tortilla. Top with a large pinch of queso fresco,

Healthy No Bake Cookie Bars Recipe

Healthy No Bake Cookie Bars Recipe

Ingredients:
1 cup creamy peanut butter
2/3 cup raw honey
1/3 cup unrefined virgin coconut oil
1 1/4 cups chocolate chips or chopped dark chocolate
1 teaspoon pure vanilla extract
2 cups old-fashioned rolled oats
1 cup sweetened flaked coconut

Directions:
Line a 9×13″ pan with foil or parchment and grease generously.

In a medium saucepan, melt the peanut butter, honey and coconut oil over medium heat, stirring occasionally.

Stir in the chocolate chips until melted and then remove from the heat and stir in the vanilla, oats and coconut.

Spread this mixture evenly into the prepared pan, cover and chill in the fridge until set, at least one hour.

Garden Lasagna Recipe

Garden Lasagna Recipe 

Ingredients For the basil puree: 1 cup packed fresh basil leaves 1/2 cup spinach leaves 2 teaspoons minced garlic 1/2 cup, plus 1 tablespoon extra-virgin olive oil 1/4 cup Parmigiano-Reggiano cheese (or Parmesan), grated Salt and pepper, to taste 32 ounces ricotta cheese (One 2-pound container) 1 large egg For the vegetables: 4 tablespoons (1/2 stick) unsalted butter 1/2 cup shallots, finely chopped 1/4 cup all-purpose flour 3 cups milk 8 ounces cremini mushrooms, sliced 1 8-ounce jar of roasted red bell peppers, drained 1 pound baby spinach 9 ounces of no-boil lasagna noodles 4 and 1/2 cups mozzarella cheese, shredded For garnish: 1/4 cup fresh basil leaves, thinly sliced