Healthier Peanut butter Oatmeal Cookies

These cookies are addictive and healthier than the usual recipes but you cannot tell at all! The coconut flavor from the coconut oil makes these cookies.

 

Ingredients:
1 1/2 cups whole wheat flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 scoop vanilla protein powder
1/3 cup PB2 chocolate peanut butter powder
1 teaspoon baking soda
1 teaspoon baking powder
3 cups quick oats
2 cups brown sugar or honey
1 cup coconut oil
2 large eggs
1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

1. Beat together coconut oil, sugar or honey, eggs, and vanilla extract in a medium-sized bowl.

2. Now mix all dry ingredients in a separate bowl, flour, salt, cinnamon, protein powder, peanut butter powder, baking soda, baking powder, and oatmeal.

3. Now combine the dry mixture into the wet mixture and stir until completely combined.

4. Now scoop dough into balls using a tablespoon measure, place on parchment lined sheet  2" apart and bake for 5 minutes, rotate the baking sheet and return to oven for 4 to 5 minutes, until caramel in color, let cool 2 minutes and transfer cookies onto another sheet pan to cool.

Asian Turkey Lettuce Wraps

Lettuce wraps, great for an appetizer with friends or for a quick dinner. Either way, delicious! This is also a kid approved recipe, my almost two-year-old son Gavin dove into the turkey so fast I had a hard time taking pictures lol :-).

Filling Ingredients:
1 tablespoon vegetable oil plus 1 tablespoon for later
1 lb ground turkey
1/4 teaspoon Chinese five spice powder
1/4 teaspoon ginger powder
1 red onion, diced
3 garlic cloves, minced
1 8oz can water chestnuts, drained and minced
3 green onions, chopped
1/2 to1 teaspoon Sambal Oelek chili paste or to taste
1/2 cup hoisin sauce
2 teaspoons soy sauce
1 tablespoon rice vinegar
2 1/2 teaspoons sesame oil
 salt and pepper to taste
 ---
12 butter lettuce leaves rinsed and patted dry
1 carrot, split length-wise and thinly sliced
2 green onions, chopped for garnish

Dipping sauce:
4 tablespoons soy sauce
3 tablespoons rice vinegar
pinch of sugar
1 teaspoon Sambal Oelek chili paste
1 garlic clove, minced
Directions:

1. Add vegetable oil to a medium sized skillet and set to medium-high heat, swirl the oil around in the pan. Next, add turkey stirring frequently and crumbling using the back of a wooden spoon. Season meat with Chinese five spice and ginger, cook until meat is no longer pink, set aside on a plate and wipe skillet clean with a paper towel.

2. Heat skillet to medium-high heat, add in 1 tablespoon of vegetable oil swirl to coat. Cook the red onion stirring occasionally once onions turn slightly transparent add in garlic, water chestnuts, green onions, chili paste, hoisin sauce, soy sauce, rice vinegar and sesame oil. Stir constantly to combine ingredients and mix in cooked turkey, season with salt and pepper to taste and remove from heat.

3. In a small bowl combine all dipping sauce ingredients  and stir until sugar is dissolved.

4. To assemble wraps spoon some of the filling into a lettuce leaf, top with sliced carrots, green onions, drizzle some sauce over the top and gather lettuce together like a taco to eat.
Enjoy!

 My Son Gavin 10 days from 2 years old, loving the lettuce wraps :)

Carrot cake muffins

 Perfect on the go breakfast or a healthy snack, kids will never know this is a healthy alternative to a decadent carrot cake.

Makes 24 muffins

Ingredients:
3/4 cup applesauce
1 1/2 teaspoons baking powder
2/3 cup plus 1/2 cup brown sugar
1 1/2 cups whole wheat flour
1 1/2 cups AP flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 tablespoons honey
2 cups carrot, grated
1 cup low-fat milk
1 cup chopped pecan or walnuts, almonds etc
1 cup golden raisins or regular raisins
1 teaspoon vanilla extract
1 cup shredded sweetened coconut flakes

Glaze:
1 cup confectioners sugar
1/4 teaspoon vanilla extract
hot water as needed
24 pecan halves, for garnish

Directions:
Preheat oven to 350 and line a muffin tin with baking cups.

1. In a medium-sized bowl, stir applesauce and baking powder together and set aside. In a large bowl mix, flour, cinnamon, sugar, baking soda, nutmeg and salt with a wooden spoon and set aside. Add carrots, honey and milk, vanilla, pecans, raisins, coconut to the applesauce mixture.

2. Mix the applesauce mixture into the dry ingredients and stir with a wooden spoon until flour is dissolved and all ingredients are well incorporated. Scoop batter into muffin baking cups using a 1/3 cup measuring cup.
Bake on the middle rack for 20-25 minutes or once a toothpick inserted comes out clean.

3. Remove muffin cups from the muffin tin and let cool on a wire rack until cooled.
 
4. Meanwhile, whisk vanilla extract and confectioners sugar together adding 1 teaspoon of hot water at a time until glaze has reached desired consistency.

5. Spoon a small amount of glaze over each muffin and top with a pecan half. The glaze with harden over time.
Eat for breakfast, snacks etc. Freeze and move to freezer bags and store in freezer for up to 3 months. Just thaw them out on the counter and enjoy!

Baked Chicken Nuggets

Chicken nuggets! A kid favorite, and so easy to reheat for a quick and healthy lunch. If you do not have a food processor, just blend the onion and garlic together and then mix it with 3/4 lb of ground chicken and additional ingredients. Freezing** instructions below.

Makes about 60 1-inch chicken nuggets

Ingredients:
3 garlic cloves, smashed
1/2 a small yellow onion, skin removed
3 boneless skinless chicken breast, or ground chicken breasts, if you do not have a food processor
1/2 teaspoon creole seasoning
couple dashes of valentina hot sauce or any mild hot sauce
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 eggs
1 cup milk
1 cup all purpose flour
1 cup bread crumbs
2 cups panko Japanese bread crumbs

dash of salt to the bread crumbs
2 tablespoons grated parmesan cheese
Food processor

Directions: Preheat oven to 400 degrees F and line a couple of baking sheets with parchment paper. Mix bread crumbs with parmesan, dash of salt and panko together in a shallow dish, beat eggs and milk in a shallow dish, and place flour in another dish.

1. To a food processor add onion and garlic, pulse until the onion is no longer chunky. Add in chicken, salt, pepper, hot sauce and creole seasoning. Grind together for 1 minute or until everything is combined and is a paste.

2. Drop tablespoonfuls of chicken mixture into the flour, flip over to completely covered with flour. Next dredge  in egg and milk mixture turn to cover using a spoon and a fork until completely covered. Finally roll in panko bread crumb mixture and turn to coat completely and place onto parchment lined baking sheet. Repeat with the rest of the chicken and bake for 20 minutes.

Be careful when eating nuggets, let cool the inside will be very hot. Serve with desired dipping sauce, I like sweet chili sauce with my nuggets.

**Freezing Instructions: To freeze chicken nuggets, let cool on baking sheets then transfer to wax paper lined baking sheets and freeze for 45 minutes, then move nuggets to ziplock freezer bags and freeze for up to 3 months. To reheat nuggets place nuggets on a parchment lined baking sheet and bake for 15 to 20 minutes at 400 degrees F.**

Lentil and Ham soup

A warm hearty soup is the perfect winter meal, lots of healthy fresh ingredients in this flavorful soup. I like to make this after Christmas when I have left over ham, and veggies from the roasted turkey. Use the turkey carcass to make you're own turkey stock so nothing goes to waste.

Ingredients:
1 1/2 lb dried green lentils
1/4 cup olive oil
3 medium yellow onions, diced
7 garlic cloves, minced
4 stalks celery, diced
4 carrots, peeled and diced
1 teaspoon oregano
1 teaspoon basil
1 tablespoon fresh thyme
1 1/2 teaspoons black pepper
1 tablespoon kosher salt
1 bay leaf
2 1/2 cups spiral cut ham, diced
1 cup tomato paste
5 quarts homemade turkey stock
 boiling water for lentils
Hot sauce for garnish (optional)
grated parmesan cheese for garnish

Directions

1. Add lentils to a large bowl and pour enough boiling water to cover lentils. Let sit for 15 minutes and drain.

2. In a 7 quart dutch oven heat olive oil to medium-high heat. Once hot add onion, garlic, celery, carrots, oregano, basil, thyme, pepper, salt and bay leaf cook for 20 minutes stirring frequently to cook vegetables evenly.

3. Add in ham and tomato paste, cook for 4 minutes and add in turkey stock and lentils. Bring to a boil  and simmer for 1 hour, uncovered.

Serve with a piece of crusty bread and with a sprinkle of grated parmesan cheese and a few dashes of hot sauce.

Homemade Turkey stock

Ingredients:
1 left over cooked turkey carcass
5 carrots, cut in half
5 celery stalks, cut in half
8 peppercorns
1 tablespoon kosher salt
2 bay leaves
1/2 a bulb of garlic, cut down the middle
8 sprigs of thyme
2 medium yellow onion halved
 water

Directions:
1. Toss all ingredients in a large pot and fill with water, leave uncovered on high. Bring to a boil and let boil on medium-high heat for 1 hour.

2. Strain soup through a fine mesh colander to remove all chunks of turkey and vegetables.
Store for soups, stuffing, keep in freezer containers for up to 4 months.

Spiced Pumpkin seeds

Save your seeds! For a nutritious and delicious snack, these seeds are everything you could want; salty, sweet and a little spicy

Ingredients:
2 cups of fresh pumpkin seeds
1 teaspoon soy sauce
1/2 teaspoon dry rub recipe here
pinch salt n pepper

Directions: Preheat oven to 375 degrees F and line a baking sheet with aluminum foil, spray with nonstick spray, and set aside.
1. Toss pumpkin seeds in soy sauce, dry rub, and salt n pepper

2. Spread out the seeds on the lined baking sheet bake in the oven for 10 minutes, stir the seeds and return to the oven for 5-10 more minutes, until desired doneness.

Cool and enjoy.

EASY Tuna Ceviche

Ceviche is typically made with raw seafood and is refrigerated in lime or lemon juice to "cook" the fish with the acidity, but my version of ceviche I use canned tuna and I adding celery to give it that extra crunch! Eat your ceviche with tortilla chips or plantain chips.

Ingredients:

2 cans of solid white tuna, drained and chopped

2 medium sized tomatoes, diced

1/2 of a medium sized onion, diced

1/2 a stalk of celery, finely chopped

1 jalapeno, finely chopped and seeded

1 garlic clove, minced

juice from 2 lemons

a small handful of fresh cilantro, chopped

pinch of salt and pepper

Directions:

1. To a blender add in tomatoes, onion, and jalapeno, blend to desired consistency.**

2. Mix all ingredients together, cover, and refrigerate for 20 minutes. (This really brings out all of the flavors.)

Serve with tortilla chips or plantain chips

** If you want a chunky ceviche skip the blending step and mix all the ingredients together**

Green Beans with Turkey Bacon

Green beans and bacon, it doesn't get much simpler than that. Here is a easy and delicious side dish. For your next meal.

Ingredients:

1 bag of frozen cut green beans

4 slices of turkey bacon, cut into small pieces

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon creole seasoning

pinch of red pepper flakes

1 tablespoon olive oil

salt and pepper to taste

Directions:

1. In a medium-sized skillet cook turkey bacon until it is crispy, set aside.

2. Heat the same skillet to high heat and add in the oil. Once the oil ripples add in the green beans, stir them frequently to prevent burning.

3. Once all the frost is gone from the green beans stir in all of the seasonings and cook for about 5-7 minutes until they are tender but not mushy, toss in the bacon and turn off heat. 

Serve hot and most of all, Enjoy!

Teriyaki Salmon

Here is the perfect meal when you need a quick and healthy dinner for your family.

Ingredients:

1 lb salmon 

1/2 cup teriyaki sauce

4 green onions, chopped

4 garlic cloves, minced

1 tablespoon olive oil
1/2 teaspoon toasted sesame seeds

Directions: Preheat oven to 375 degrees F.

1. Line a baking dish with foil, place salmon skin side down and rub it will oil all over.

2. Pour teriyaki on salmon scatter garlic and onions over the salmon and sprinkle on sesame seeds.

3. Bake for about 25 minutes, it's done when it flakes when a fork is inserted and turned.

Serve with steamed white rice and steamed vegetables.

The Perfect Pizza Sauce

 Here is a perfect recipe for pizza sauce, if you do not want it so spicy just leave out the cayenne pepper and red pepper flakes. Use this for BBQ Chicken Pizza- on the Grill.

Ingredients:

12 oz organic tomato paste

1 3/4 cups water

1/4 cup organic honey

2 teaspoons fresh garlic, minced

1/3 cup freshly grated parmesan cheese

1 1/2 teaspoons onion powder

1/2 teaspoon dried basil

1/2 teaspoon ground black pepper

3/4 teaspoon dried oregano

1/4 teaspoon red pepper flakes

pinch cayenne pepper

about 1/4 teaspoon kosher salt or to taste

2 shakes of hot sauce

Directions:

In a medium-sized sauce, pan combine all ingredients and stir until smooth. Simmer for 15 minutes, cool and it's ready for pizza or dipping Garlic Bread and Pepperoni Bread .

**Freeze sauce in a airtight container for pizza sauce anytime!**

Mashed Pinto beans

Need a side for your Mexican food nights? This is a great and super easy recipe for mashed pinto beans and it is so much better than the canned refried beans, no extra oil! Pair with Salsa Mexican Rice.

Ingredients:

3 cups dried pinto beans

1/2 teaspoon cumin

1 small can of green chiles

6 garlic cloves, minced

1 large onion, peeled and halved

3 1/2 teaspoons of salt

1 teaspoon black pepper

2 chicken bouillon cubes

7 cups of water

Directions:

1. Toss everything into a large slow cooker stir to combine. Cover and turn on high for 7-9 hours. Check back every few hours to make sure there is enough water, add more if needed.

2. Pick out onions and strain beans, save the liquid return beans to slow cooker and mash them with a potato masher adding small additions of liquid until the beans are your desired consistency.

Serve hot with Salsa Mexican Rice

Creamy Chicken Broccoli Casserole

Trying to eat healthier does not mean you need to sacrifice your taste buds, this recipe is proof that you can both eat healthy and enjoy your meal. :-)

Ingredients:

3-4 boneless skinless chicken breast

1 bag frozen broccoli

1 can cream of mushroom soup (healthy version)

1/4 cup low fat milk

1 small can green chilis (optional)

1 cup shredded low fat cheese

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon paprika

1/4 teaspoon dried basil

salt and pepper to taste

Directions:

Preheat oven to 350 degrees F.

1. Season chicken with garlic, onion, paprika, dried basil, salt and pepper to taste, place onto a glass baking dish and bake for 30 minutes.

2. In a medium size bowl combine soup, and milk.

3. When chicken is done cut up into 1 inch cubes and add chicken and broccoli to the soup and milk mixture stir to coat and return to a casserole dish and top with shredded cheese.

4. Bake for 20 minutes.

3 Bean Turkey Chili

Whenever I make something with beans I always buy dried beans over canned. Canned beans are full of salt! It's much healthier and cheaper to use dried beans. You can also change up the beans with whatever kinds you enjoy. This recipe can also be a vegetarian one with no turkey. Don't forget the jalapeno corn bread muffins to go with this hearty chili.

Ingredients:

1lb ground turkey

1 tablespoon olive oil

1 medium sized onion, finely chopped

2 green peppers, chopped

1 jalapeno, chopped

1 zucchini, chopped

4 cloves garlic, minced

1 tablespoon chili powder

1 tablespoon paprika

1 1/2 teaspoons cumin

1 teaspoon dry oregano

1 28 oz. can tomato sauce

3 cans of Rotel tomatoes and chiles

1 1/4 cups dry pinto beans

1 1/4 cups dry red kidney beans

1 1/4 cups dry black beans

2 bay leaves

salt and black pepper to taste

Directions:
Soak beans in a large pot of water over night.

1. Strain beans and return to pot with fresh water. Boil beans for about 1 hour stirring occasionally. Pour beans into a colander, set aside.

2. Heat olive oil to medium-high heat in a large dutch oven or large pot. Combine onion, peppers, jalapeno and zucchini cook for 3 minutes add garlic, chili powder, paprika, cumin, salt and pepper stir to coat. Add turkey and cook until browned.

3. Combine all other ingredients and simmer on low for 1 hour or in a crock-pot and turn on low for 6 hours.

Serve hot with corn bread muffins.