Buffalo Chicken Dip

You must try this buffalo chicken dip for your next tailgate! This recipe will save you approx. 100 calories per 1/2 cup serving compared to a typical buffalo chicken dip.

Servings: 24 Serving Size: 1/4 cup | Active Time: 10 minutes | Total Time: 35 minutes

Ingredients:

  • 1 pound Cooked Shredded Chicken approx. 4 cups
  • 1 cup Red Hot Buffalo Wing sauce
  • 2 – 8 oz Packages Reduced Fat Cream Cheese, softened
  • 1/2 cup Bolthouse Blue Cheese Yogurt Dressing
  • Tortilla Chips or Raw vegetables to serve

Preparation:

  1. In a large bowl stir cooked chicken, buffalo wing sauce, softened cream cheese and yogurt blue cheese dressing.
  2. Place in 8×8 baking dish and bake at 400 for 20 minutes or place all ingredients in a crock pot on low for 1 hour.
  3. Serve warm with tortilla chips or vegetables.

 Nutrition Facts per 1/4 cup: 80 calories, 5g fat, <1g carb, 6.5 g protein

Buckeye Power Bites

Buckeye Power Bites

Are you looking for a quick healthy snack or a healthy alternative to traditional buckeyes (made with a pound of butter, powdered sugar and chocolate)? Buckeye Power Bites are tasty and simple to make, Enjoy!

Ingredients:

  • ½ cup creamy peanut butter
  • 1/3 cup honey
  • 1 tsp vanilla extract
  • 1 cup old fashioned oats
  • ½ cup flax seed, ground
  • 3/4 cup unsweet shredded coconut
  • ½ cup semisweet mini chocolate chips

Directions:

  1. In a mixer, add peanut butter, honey and vanilla extract then stir. Add remaining ingredients and stir until evenly coated. (I have found using a mixer works better then stirring by hand.) 
  2. Place mixture in to refrigerator to chill for 30 minutes.
  3. Remove from refrigerator and roll into 1-inch balls. Enjoy!
  4. Store in refrigerator in an airtight container. Keep for up to 1 week.

Gluten Free Zucchini Bread

Gluten Free Zucchini Bread or Muffins

Zucchini Bread, so delicious Lightening McQueen wanted a bite.

My son helped me make this zucchini bread last night. To be honest we made it for my daughter, I am trying a gluten free diet for her. I told Cooper he had to wait until the morning to have a piece of bread. I forgot to tell him I would need a picture of it first. As he patiently waited he started playing with his cars. Then he decided if he could not eat the bread maybe his cars could! After I snapped this picture, Cooper got a bite of bread. He told me, “Thank you for making this mommy. It is good”. I hope you enjoy it too!

Zucchini Bread Recipe

Ingredients:

  • 1.5 cups Gluten Free all-purpose flour blend (Pillsbury or BobsRedmill)
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • 1 cup sugar
  • 1 cup heaping – zucchini shredded
  • 1/3 cup canola oil
  • 2 eggs
  • 1 cup pineapple tidbits drained – from can

Directions:

  1. Preheat oven to 325 for bread or 350 for muffins.
  2. Place all ingredients in mixing bowl and stir until well combined.
  3. For bread loaf, grease 9×5 bread pan. Pour batter into pan. Bake at 325 for 45 minutes or until center is cooked through.
  4. For muffins, fill tins 3/4 full (approx. 1/4 cup). Bake at 350 for 20 minutes.

 

Breakfast Burritos

Breakfast Burritos

breakfast burritos

My husband loves McDonalds breakfast burritos, but I knew I could make them healthier! I thought about making homemade burritos for years now, but I finally got around to it and I am glad I did! Have you looked at the ingredients in a tortilla lately? Here are the ingredients in the flour tortilla McDonalds uses:  Enriched Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Shortening (Intereserified Soybean Oil, Soybean Oil, Hydrogenated Soybean Oil, Hydrogenated Cottonseed Oil), Contains 2% or Less: Sugar, Leavening (Baking Soda, Corn Starch, Sodium Aluminum Sulfate, Calcium Sulfate, Monocalcium Phosphate), Salt, Mono-diglycerides, Vital Wheat Gluten, Dough Conditioner (Sodium Metabisulfite, Corn Starch, Microcrystalline Cellulose, Dicalcium Phosphate). Who knew a tortilla required so many ingredients. I like eating foods with simple ingredients. My favorite tortillas are made by Tortilla Land and contain 5 ingredients: wheat flour, water, canola oil, salt, sugar. That is it! Here is the recipe for these awesome breakfast burritos.

Breakfast Burrito Recipe

Ingredients:

  • 6 tortilla (Tortilla Land)
  • 6 eggs
  • 1.5 cups sausage (chicken or turkey)
  • 1.5 cups frozen potato hash browns (optional sub sweet potatoes)
  • ½ cup frozen peppers and onions
  • 3 slices cheese (sub 1.5 avocados for a dairy free alternative!)
  • 2 tsp canola oil
  • ½ tsp salt
  • Black pepper to taste

Directions:

  1. Place 1 tsp canola oil in skillet, add frozen peppers, onions, potatoes ¼ tsp salt. Pan fry until cooked then set aside.
  2. Crack 6 eggs in a bowl and whisk add ¼ tsp salt. In the skillet, add 1 tsp canola oil then add eggs. Cook eggs so they are scrambled then set aside.
  3. Cook sausage and set aside. (I like cooking chicken sausage links in the microwave and cutting them up).
  4. Place one tortilla in large skillet, cook one side then flip over. While the second side is cooking assemble burrito with ¼ cup potato and pepper mix, ¼ cup egg, ¼ cup sausage, ½ slice cheese or ¼ avocado. Then roll tortilla and enjoy!
  5. To freeze, let tortilla cool, roll in foil and place in freezer! To reheat, unwrap burrito set on glass plate and cook for 2 minutes.

 

 

 

 

Avocado – Fresh for Days

Did you know an avocado can stay fresh for 1 week in your refrigerator? My trick to keeping an avocado fresh, after cutting keep the pit in the avocado. Scoop out your desired amount, 2 Tbsp is 50 calories (it is not ideal to eat a full avocado in one sitting), then put your avocado back together, place in an air tight container and store in your refrigerator.

avocado open

avocado

Butternut Squash baby food

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Butternut Squash Baby Food

Butternut Squash Baby Food

Ingredients:

Butternut Squash

Directions:

  1. Cut butternut squash in half, scoop seeds out, place face down in a baking dish, add 1/2 cup water and bake for approx 45 minutes.
  2. Let butternut squash cool, then scoop squash from flesh.
  3. Place squash in food processor with liquid from baking dish and puree.
  4. Scoop butternut squash puree into ice cube trays or pampered chef freezer trays. Freeze for at least 2 hours. Then you can move into gallon size freezer bag.
  5. Label and date the freezer bag. I promise this will be helpful!
  6. When serving, if you need a thinner consistency you can mix with breastmilk or formula.
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cut butternut squash in half
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scoop out seeds
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place face down in baking dish with at least 1/2 cup water then bake for 45 minutes or until soft
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scoop butternut squash from flesh
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puree squash
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place squash in ice cube trays or pampered chef freezer trays or ice cube trays

Banana Pancakes

Banana Pancakes

Breakfast for dinner has become a weekly tradition at my house, and who eats breakfast for dinner without pancakes! I wanted to change up our typical pancake dinner and make it a little healthier. The first time I tried making banana pancakes they didn’t turn out quite right. With a little experimenting I came up with a kid-approved recipe!

Banana Pancakes

Ingredients:

  • 1 ripe banana
  • 2 eggs
  • 1/8 cup oats
  • 1/8 tsp cinnamon
  • 1/4 cup Strawberries to top

Directions:

  • Mash banana in a bowl, then whisk in eggs, once combine stir in oats and cinnamon. Let set for 5 minutes.
  • Warm skillet to medium heat. Use 1/4 cup scoop for each pancake. Allow pancake to completely cook on one side and it is noticeably holding its shape before flipping.
  • This recipe will make 3 pancakes.

Enjoy!

Nate’s High Protein Yogurt Parfait

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Nate’s Yogurt Parfait

My husband does not like Greek Yogurt so I created a high protein breakfast parfait for him. Simply use regular yogurt, add protein powder, oats and top with berries! You can make it the night before so breakfast is ready for a busy morning!

Ingredients:

  • 1 cup Plain Yogurt
  • 1/2 scoop vanilla whey protein powder
  • 1/8 cup oats
  • 1 cup mixed berries
  • 2 Tbsp crushed walnuts or sliced almonds

Directions:

Place yogurt and protein powder in bowl, stir to combine. Stir in oats and top with mixed berries. Top with walnuts or almonds and enjoy!

 

Avocado – First Food

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baby girls first food

Avocado is a perfect first food! It is packed full of nutrients and healthy fats that are great for a babies brain development. Bonus: This high calorie food helps my little one sleep the night!

Avocado Mash

Ingredients:

  • Avocado
  • Breastmilk or Formula as needed

Directions:

  1. Cut avocado in half, scoop out 1 Tbsp from the flesh and mash!
  2. Mix in 1/2 ounce breastmilk or formula for a thinner consistency.
  3. To store avocado, put it back together so it appears whole. Place in air tight container and refrigerate.

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I have been giving my daughter avocado for a few days now, and it is still fresh!

How to pick an avocado: A ripe avocado has a dark green color. When you press on it, you want it to have a little give, but you do not want it to be squishy. (An avocado is similar to a banana with how it ripens.)

When to introduce more foods: Offer one new food to your child every 4-7 days. This is to ensure there is no negative reaction to the food. And yes, it can take four days to know if a food will irritate your little one.

Any guesses what food I will give her next?

Spiced Porkloin

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Spiced Pork Loin

Prep once, eat twice! This is my rule when making pork loin. Pork loin comes in a pack of 2. When I first started cooking pork I was disappointed that I could not just buy one. Now, I rub the spices on each pork loin, place one in a baking dish to cook and the other in a bag and put it in the freezer.

Spiced Pork Loin

Makes 4, Prep Time: 10 minutes, Cook Time: 25 minutes

Ingredients:

  • 16oz pork tenderloin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon chile powder
  • 1 teaspoon ground cumin
  • 1 teaspoon cinnamon
  • 4 teaspoons garlic infused olive oil (can sub olive oil)
  • 4 Tablespoons brown sugar, packed
  • 2 teaspoons fresh garlic, finely chopped (omit for lowFODMAP)

Directions:

  1. Preheat oven to 350 degrees.
  2. Stir together salt, pepper, cumin, chile powder, and cinnamon, then coat pork with the spice rub.
  3. Stir together brown sugar, garlic, and olive oil and pat onto top of tenderloin. Place pork in a roasting pan and cook in the oven for 25 minutes.

Tips:

  1. Line baking dish with foil for easy clean up!
  2. Pork loin comes in a package of 2. Season both, cook one pork loin and place the other in a freezer bag.

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