Spinach Mexican Lasagna

Spinach Mexican Lasagna 
(From this website)

Ingredients

3/4 cups fresh cilantro leaves

4 green onions

1 teaspoon salt

1/4 teaspoon black pepper

10 ounces fresh spinach

1 cup cottage cheese

2 cups grated cheddar/monterey jack/colby jack/whatevs cheese, divided

12 corn tortillas

1 (15 ounces) can black beans, drained and rinsed

1 cup prepared salsa, mild or medium

Avocado (optional) 

 

Directions

1) In a food processor, combine cilantro, green onions, salt and pepper with as much spinach as will comfortably fit; pulse, adding remaining spinach in batches, until chopped.
2) In a small bowl, combine cottage cheese with 1 cup grated cheese.
3) Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in the bottom of the dish (they will overlap).
4) Layer tortillas with half of the beans, salsa, spinach mixture, and the entire cottage cheese mixture; repeat with a layer of tortillas, the remaining beans, salsa and spinach mixture. Finish with the last four tortillas, any remaining spinach mixture, and Monterey Jack cheese on top, pressing in gently.
5) Cover dish with foil sprayed with cooking spray; place on a rimmed baking sheet. Bake at 425 degrees until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.  

 

**Top with sliced avocado on each serving if desired.   

2-ingredient Bagels

 I love these with breakfast sandwiches, especially, but a good turkey and swiss is fantastic too. 

2-Ingredient Bagels
(From this website)

2 cups self-rising flour

2 cups plain greek yogurt

1 egg

Everything Bagel seasoning

 

1. In a large bowl, mix the flour and yogurt together until it forms a shaggy dough. Tip it on to a lightly floured surface and knead it until it forms a nice smooth ball. Flatten the ball into more of a disc and cover with a towel. Let rest for 10 minutes.

2. Preheat the oven to 375 before going to step 3. Line a cookie sheet with a silpat liner or parchment paper.

3. Split the disc into eight pieces and roll each piece into a ball. Cover them with the towel again and let rest another 10 minutes. 

4. Lightly coat your hands in flour. Using your thumb, make a hole in the center of each ball of dough about 1 ½ -inch wide, pulling on the outer edge of the dough as you turn it around your thumb to form an evenly shaped bagel. Place on prepared baking sheet and repeat with remaining dough.

5. Beat the egg with a pinch of salt and then use a pastry brush to brush it on to each bagel. Sprinkle with Everything Bagel Seasoning. 

6. Bake in oven for 25-30 minutes.

Vegetable Soup (i.e. Diet Soup!)

This tasted amazing after the week of holiday eating!

Vegetable Soup
(Adapted from here )

1 teaspoon olive oil
5 oz. baby carrots, sliced into sticks
2 celery stalks, chopped
1 1/2 onions, diced
1 teaspoon garlic powder
1 (14.5 oz) can diced tomatoes
1 turnip, peeled and diced
1 cup frozen green peas
1 medium zucchini, cut into half moons
5 oz baby spinach
1 Tbsp. dried parsley
1 Tbsp. chicken bouillon
6 c. water
1 teaspoon salt
1/2 teaspoon pepper
Optional: 1 can Great Northern Beans, rinsed and drained. 

In a large dutch oven, heat the olive oil over medium high heat. Add carrots, celery, onions, and garlic powder.

Cook, stirring occasionally, 5 minutes.

Stir in tomatoes with their liquid.

Add turnips and all remaining ingredients--including the 6 cups of water. (*Note: Optional beans go in later.)

Heat to boiling over high heat, stirring occasionally

Reduce heat to low, cover and simmer, stirring occasionally, 20 minutes or until vegetables become tender. If using the beans, add them at this step.

Add more salt and pepper if desired. Serve promptly.

Even with the beans, this is only 150 calories-ish for a bowl. Delish!

TBP Bean Patties

I got this recipe from Team Body Project, where Emily and I work out. I love them. Not gonna lie--they're a bit of work, but delicious and healthy! Sharing here so I won't lose the recipe again :)

TBP Spicy Bean Patties
1 1/2 tbsp Olive oil
1 tsp ground coriander
1 tsp turmeric
2 chopped cloves garlic
1 chopped small red chilli
75g chopped red onion (1/2 c.)
60g grated carrot (shy 1/2 c.)
60g grated zucchini (shy 1/2 c.)
50g fresh or frozen sweetcorn (1/3 c.)
250g/1 can black eyed peas rinsed and drained
1 tsp Himalayan sea salt
1 tbsp chopped fresh cilantro
50g quick oats (1/4 c)
Cornmeal for coating
Coconut oil or sunflower oil for sautéing


Heat the oil in a non stick saucepan, adding onion, ground turmeric, coriander, garlic and chilli. Sauté until softened. Add a small splash of water if looking dry.

Add grated carrot, zucchini and sweetcorn. Sauté until softened. Add beans and pinch of salt for a further 2 minutes.

Transfer into a mixing bowl add chopped cilantro and quick oats. when cool form into 8 small burgers kneading mixture to break down beans.

Preheat oven 325 degrees.

Heat oil in frying pan. Coat each burger in cornmeal and cook burgers in batches 2 minutes each side until golden. Transfer onto baking tray and cook in oven for a further 20 mins.

Serve with avocado and fresh salsa on a bed of lettuce. 

Spaghetti Squash Enchilada Casserole

Spaghetti Squash Enchilada Casserole
(Adapted from here)

1 large spaghetti squash

1 tbsp veg oil, plus a little extra to rub on the squash

1 cup diced onion

2 large garlic cloves, minced

1 tbsp taco seasoning mix

2 tbsp tomato paste

1 can (10-14 oz) red enchilada sauce 

1 1/2 cups shredded leftover roast chicken

1 can (4 oz) Pickled Jalapeño Slices, diced (optional)

1/2 cup red bell pepper, finely diced

1/2 cup frozen corn, thawed

1/2 cup black beans, rinsed and drained

3/4 cup shredded colby jack cheese.

Preheat the oven to 400 degrees. 

Cut spaghetti squash in half, lengthwise, and scoop out the seeds. Rub oil on the cut sides of each half. Place the squash halves face down on a foil-lined half sheet pan. 

Bake in the preheated oven 40 minutes or until tender when pierced with a fork. Lower the oven temp to 350 degrees.

Using a fork, separate the strands of squash from the skin and place cooked squash into a square greased casserole dish. Sprinkle with salt.

In a medium saucepan, sauté onion and garlic with 1 tablespoon of vegetable oil. When translucent, add taco seasoning and stir in tomato paste. Stir in the enchilada sauce and let simmer until thickened, about 5 minutes. 

Mix 1 1/2 cups of the sauce with the shredded chicken, chopped jalapeños (if using), bell pepper, corn and black beans. Spoon filling over the squash. Pour the rest of the sauce over the casserole, and place in the 350 degree oven for 20 minutes. 

Remove the casserole and top it with the cheese.

Turn on broiler and broil 3-4 minutes until the cheese is golden and bubbling. Sprinkle chopped cilantro on top, if desired.  

Serves 4, easily. 

Crack Slaw

I don't know why this is called "crack slaw" but it is. I just think of it as "that super yummy and easy stir fry stuff with sriracha."

Enjoy!

Courtney Crozier's "Crack Slaw"
(Adapted from here)

1 lb. ground Turkey
2 tablespoons of extra virgin olive oil
Hearty sprinkling of garlic powder
2 tablespoons of diced onions
16 oz. bag of coleslaw mix  (or 16 oz of shredded cabbage)
Optional: Sliced mushrooms, green peppers, celery, zucchini, etc.
3 tablespoons of liquid aminos OR soy sauce
2 tablespoon sriracha
Salt & pepper to taste

1) Brown ground turkey and season with salt, pepper, and garlic to taste. Remove from pan and set aside.
2) Saute onions, cabbage, & garlic in olive oil & cook until the tenderness you prefer. If adding more veggies in, do it now!
3) Add in liquid aminos, sriracha, salt & pepper
4) Add meat back into the veggies & mix well

We usually eat this with a little bit of white rice and extra sriracha!

Asian Quinoa Salad

We've had this twice since I found the recipe and I just love it. So tasty and so healthy! I figured it should be just about 225 calories per serving. Not bad for dinner!

Asian Quinoa Salad
(Adapted from Skimpy Pantry)

Ingredients
SALAD:
1 cup quinoa
2 cups water
1/4 teaspoon salt
2 c. coleslaw mix (or you could do your own chopped cabbage and carrots)
1 cup cooked edamame or peas
1 red bell pepper, diced small
1 cup zucchini, diced small
2 radishes, diced small

DRESSING:
1/8 cup lite soy sauce or liquid aminos (I love liquid aminos!)
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1/8 teaspoon ground ginger
1/8 teaspoon red pepper flakes
1/4 cup chopped cilantro
2 tablespoons chopped green onion (I didn't have it so used onion powder)
Pepper to taste

Directions
1) Add water, quinoa and salt to a medium-sized sauce pan and bring to a boil over medium heat.  Boil for 5 minutes.  Turn the heat to low and simmer for about 15 minutes, or until water is absorbed.  Remove quinoa from heat and fluff with a fork.  Set aside to cool.

2) While quinoa is cooking, whisk all dressing ingredients together in a small bowl.  Set aside.

3) Place coleslaw, peas, bell pepper, zucchini and radishes in a large bowl.  Add the cooled quinoa; pour the dressing over the salad and stir well to combine.  Garnish with almonds or peanuts, if desired  Serve chilled or at room temperature. 

I served this with fresh muffins and an other steamed veggie. You could also easily do some grilled chicken or salmon and make this salad the side dish. Whatever way you go--enjoy it!

Spaghetti Squash Bolognese---from Bob Harper!

You guys. YOU GUYS! This is good. You know how you sometimes make healthy stuff and it tastes healthy, but not in a great way? This isn't that stuff. It tastes so good!  Try it. Really really.

Spaghetti Squash Bolognese
(Adapted from Bob Harper)

Ingredients
16 ounces ground turkey breast
1 cup sliced celery
1 yellow onion, finely chopped
1 24-26 oz. jar of spaghetti sauce (I used Ragu)
4 cups spaghetti squash strands--or just use one large-ish spaghetti squash
5-6 cups chopped fresh spinach (Really, just use as much as you'd like)

Directions
Cut your spaghetti squash lengthwise and scoop out the seeds. Place both pieces cut side up on a dinner plate. Cover with plastic wrap and microwave on high for 8 minutes. Let them steam/cool for another 5-10 minutes. Then use a large spoon to scrape out the strands into a large bowl. Set aside. (You can even do this step in the morning and leave it in the fridge)

Combine turkey, celery, and onion in a large pot on medium-high heat. Sauté for 8 minutes, stirring occasionally to break the turkey apart.

Add the spaghetti sauce and simmer for 20 minutes. Mix in the spaghetti squash (which will warm through from the heat of the sauce). Turn off the heat, add the spinach, and stir until wilted.

We served it with some bread on the side. Delicious!

Crockpot Chili

All day Crockpot Chili
(Adapted from here )

1/2 c. dried beans (I used pinto)
2 cans of beans--any kind--drained (I used black and cannelini)
1 large green pepper, diced finely
1/2 - 3/4 onion, diced finely
1 (14.5 oz.) can of diced tomatoes
1 (6 oz.) can of tomato paste
1/4 c. barbecue sauce (Sweet Baby Ray's is all we use!)
Dash of: Cayenne pepper, Paprika, Garlic powder, and Chili powder
2 tsp. salt (more or less to taste)

Rinse your dry beans and place into a 4-qt. crockpot. Cover with about an inch of water and cook on low for 5 hours. Then add the remaining ingredients and cook on low for another 6 hours. Serve with breadsticks or corn bread.

**If you don't have the 11 hours in one day to do this, cook the dry beans in that late afternoon/evening, and then add the remaining ingredients before placing it in the fridge, covered. Pull it out and plop it into the crockpot the next day on low. You could easily cook this for longer than 6 hours if necessary.

I thought it tasted even better today as leftovers!

Avocado Egg Salad Sandwiches

I first found this idea on Livestrong.com and then went after an actual recipe to adapt to our family.  It was delicious and really quite healthy!

Avocado Egg Salad Sandwiches 
(Adapted from Allrecipes.com)

4 large hard boiled eggs (I did mine the night before so they had plenty of time to chill)
1 RIPE medium Hass avocado
Yellow mustard
Paprika
Salt & Pepper to taste
1-2 Tbsp. pickle relish
4 slices of whole wheat bread

Peel your eggs and place them in a mixing bowl. Using a pastry cutter, or a knife and fork, chop up your eggs to your desired consistency. In a separate bowl, mash up your avocado. You want it really mushy--this is taking the place of the usual mayonnaise! Add about a teaspoon of prepared yellow mustard, and a sprinkling of paprika (as much as you'd like!). Mix this into the eggs. Then add the pickle relish and salt & pepper to taste.

Use whole wheat bread to make your yummy sandwiches and you are set for a healthy summer-y meal!

Slow Cooker Stuffed Peppers--Vegetarian Style!

My friend Renae gave me this recipe and we've had it two or three times this year. We love love love it!

Slow Cooker Stuffed Peppers
4 large sweet red peppers (we've also used green)--rinsed well
1 15 oz can black beans, rinsed and drained
1 c. shredded pepper jack cheese (or plain jack if desired)
3/4 c. salsa
1 small onion chopped
1/2 cup corn (canned or frozen)
3/4-1 c. cooked rice (we always use our wild rice blend on these)
1/2 tsp chili powder
1/2 tsp cumin

Cut tops off peppers and remove seeds. Set aside. In a large bowl combine beans, cheese, salsa, onion, corn, rice, and spices. Spoon the mixture into the peppers. Place in a 4 or 5 quart slow cooker coated with cooking spray.

Cover and cook on low for 3-4 hours or until peppers are tender and filling is heated through. Serve with sour cream if desired.

Lentil Sloppy Joes

Yes, you read that right. LENTIL sloppy joes. We love lentils at our house and use them regularly in place of meat. I never really liked sloppy joes growing up, but I find myself craving these puppies regularly. They are super delicious AND healthy!

Lentil Sloppy Joes
(Barely adapted from Skimpy Pantry)

Ingredients
1 cup uncooked lentils, rinsed.
3 cups water

1 tablespoon olive oil

1 medium-sized onion, diced fine (I use the food processor!)

A hearty sprinkling of garlic powder

1 bell pepper, diced fine (I use the food processor again!)

1/2 teaspoon salt
1 1/2 teaspoons chili powder

1 teaspoon yellow mustard
2 tablespoons brown sugar
1 tablespoon vinegar
2 tablespoons Worcestershire sauce
1 can diced green chilies
2 cans tomato sauce (8 oz.)

Directions
Combine the lentils and water in a sauce pan, covered on medium low for 30 minutes or until lentils are tender.  Drain any excess water.  

Meanwhile, saute the onions and bell pepper in olive oil until onions are opaque.  Add remaining ingredients except for the lentils.  Cook on medium low, covered, for 20-30 minutes, stirring occasionally. 
When the lentils are done, add to the tomato mixture.  Ladle on burger buns and serve with whatever you like on sloppy joes. We do cheese, mustard, and jalapenos around our place!

Pumpkin Pancakes--low cholesterol!

Simple and tasty. That's all I ask for in a meal.

Pumpkin Pancakes
(From this website)

2 c. flour
1/3 c. brown sugar
1 Tbsp. baking powder
1/4 tsp salt
1 c. low-fat or skim milk
1 c. pumpkin puree
1 tsp. cinnamon
Dash of nutmeg and/or cloves

In a large bowl combine the flour, sugar, baking powder and salt. Mix until nicely blended. In a separate bowl, whisk together your wet ingredients and spices.  Slowly add the wet ingredients to the dry--whisking/blending until you've got a few lumps but its a pretty good batter.

Pour by 1/4 cups on to a hot griddle. Cook about 2 minutes and then flip. Cook until done.

We topped these with your basic maple syrup and even applesauce. Yummy!

The Easiest (and possibly healthiest) Pumpkin Muffins

1 spice cake mix
1 15 oz. can of pumpkin

Mix it all up and put it in muffin tins!

Bake at 350 for about 18 minutes
They turn out a little funny looking, but yummy! I feel like chocolate chips would be a good addition.

*Recipe from Spark People, and according to them there are only 115 calories per muffin :)

The Skinny Muffin

This recipe came from this website:

http://www.doctoroz.com/videos/jorge-cruise-energy-boosting-recipes

Jorge’s Skinny Muffin

Traditional energy bars are often packed with sugar, which can cause a spike and a subsequent crash. These muffins are designed to provide sustainable energy that lasts through lunch, thanks to coconut oil, a healthy fat that’s good for your brain, fiber-rich flaxseed and egg protein.

Ingredients

Makes one serving

1/4 cup ground flax

1 tsp baking powder

2 tsp cinnamon

1 tsp coconut oil

1 egg

1 packet stevia

Directions

Mix all ingredients together in a mug and microwave for 50 seconds. Allow to cool to a safe temperature and enjoy!

I made this for the first time two days ago and in my tired, groggy state I swapped the baking powder for baking soda.  YUCK!!  I do not recommend doing that.  I decided to give it another try this morning with the correct ingredients and was delightfully surprised.  It was delicious and so easy!  And, it kept me full until lunch time!

Strawberry Oatmeal Smoothie

1 cup ice
1/2 cup frozen strawberries
1/2 cup plain yogurt
1 frozen banana
1/2 cup old fashioned rolled oats
1 T sweetener (honey or sugar)
1 cup milk

Measure ice and strawberries and pour into the bottom of a blender. Add the remaining ingredients on top. Blend until completely smooth. Serve immediately.

Serves 2-4.

Salsa Chicken in the Slow Cooker

Ingredients:
4 boneless, skinless chicken breasts
1 cup salsa
1 can cr. of mushroom soup
1 packet of taco seasoning
1/2 c. sour cream

Easy! Put the chicken in the slow cooker and sprinkle the taco seasoning over it (I only used half the packet). Then dump the salsa and cream of mushroom soup over it. Slow cooker it for 9 hours (or so...). When it's done, dump the sour cream in and stir it around. Serve over rice!

This is GOOD for a meal that's only about 180 calories! (okay that doesn't count the rice, which is a doozie)

Vegetarian Tortilla Pie (Mexican Casserole)

Tasty, healthy, and easy, what more could you ask for?!

1 jar (11 to 12 Ounces) medium-hot salsa

1 can (8 ounces) no-salt-added tomato sauce

1 can (15 to 16 ounces) no-salt-added black beans, rinsed and drained

1 can (14 ¼ ounces) no-salt-added whole-kernel corn, drained

½ cup packed fresh cilantro leaves

4 (10-inch) low-fat flour tortillas

6 ounces shredded reduced-fat monterey jack cheese (1 ½ cups)

Reduced-fat sour cream (optional)

1. Preheat oven to 500 degrees F. Spray 15 ½ by 10 ½ jelly-roll pan with nonstick cooking spray.
2. In a small bowl, mix salsa and tomato sauce. In medium bowl, mix black beans, corn, and cilantro.
3. Place 1 tortilla in jelly-roll pan. Spread one-third of salsa mixture over tortilla. Top with one-third of bean mixture and one third of cheese. Repeat layering two more times, ending with last tortilla. Bake pie until cheese melts and filling is hot. 10 to 12 minutes. Serve with sour cream, if you like. 

I also like to eat tortilla chips with this one, it adds an extra crunch!