Light Broccoli Salad

I have been meaning to post this recipe for over a month now - and in that time, I've probably made this 10 times and I'm not exaggerating. Will requests this for lunch ALL the time. It's an excellent lunch because half of the recipe is 310 calories. So I make one batch, we split it, and we each have a BIG bowl of this stuff for lunch.

1/4 c finely chopped red onion
1/4 c light mayo
1/4 c plain nonfat Greek yogurt
1 tbsp apple cider vinegar
1 tbsp honey
1/4 tsp salt/pepper, or to taste
4-5 c chopped broccoli florets
1/4 c slivered almonds
1/4 c dried cranberries (or golden raisins)
2 tbsp real bacon bits

In a large bowl, whisk together light mayo, Greek yogurt, apple cider vinegar, honey, and salt + pepper. Add everything else and toss well. You can eat it immediately or put it in the fridge for later. The longer it sits, the better it is. But we usually eat ours right after I make it and it's delicious regardless!

Edamame Chickpea Feta Salad with Lemon Tahini Dressing

Whoa! WHOA! I was looking for a dish full of protein that we could eat alongside the Weight Watchers Cabbage Soup. Found it! Full of protein and fiber, and it's delicious!

6.5 oz can of chickpeas, drained and rinsed (1/2 of a 15oz can) (I used the whole can)
1 1/2 c edamame, shelled and cooked
1 bell pepper, chopped
1 english cucumber, seeds removed, chopped (I used a regular cucumber)
3 green onions, chopped
1/4 c fresh parsley, chopped
1/4 c red-fat crumbled feta cheese

For the Lemon Tahini Dressing:1/3 c tahini1 lemon, juiced1 garlic clove1/4 tsp sea salt
4 tbsp water (more or less depending on the texture of the dressing you want)1 teaspoon olive oil

In a large mixing bowl combine the first 7 ingredients (chickpeas through the feta cheese) and mix. Refrigerate for 30 minutes. In a blender blend together the ingredients for the lemon tahini dressing. Pour the dressing over the salad and gently toss to combine and serve.

Original recipe found here.

Sauteed Garlic Broccoli

I have been making broccoli this way for-ev-er. I've just never gotten around to posting the recipe. Finally doing it! It's our favorite way to make broccoli, no doubt.

4 c broccoli florets (1 large bunch)
3 garlic cloves, minced
2 tbsp sesame oil
2 tbsp reduced-sodium soy sauce
1/2 c low sodium vegetable broth
1 tbsp cornstarch
red pepper flakes


In a bowl, add garlic, soy sauce, broth, and cornstarch. Whisk to combine.
In a large skillet over med-high, add sesame oil, a sprinkle of red pepper flakes, and heat for a minute.
Carefully add broccoli florets. Cook for about 4 minutes, stirring often to prevent burning. Reduce heat to med-low, then and add garlic sauce. Stir well to coat. Cook for about 3 minutes. Sauce will thicken and absorb into the broccoli.

Original recipe found here.

Raw Rainbow Pad Thai Salad

This time of year, every time I make something I think - "Can I do this during the school year?" Answer: YEP! Spiralize everything on Sunday, and make individual containers. This could easily be my lunch every day.

Also - this was my first time to try hemp seeds!

Sweet potato noodles were for Cajun Sweet Potato Noodles!

Salad:
1 medium zucchini, spiralized
2 large carrots, julienned (I spiralized)
1 red pepper, thinly sliced
1 c thinly sliced red cabbage (I also spiralized this!)
1/2 c frozen edamame, thawed
3 green onions, thinly sliced
1/2 tbsp hemp seeds
1/2 tbsp sesame seeds

Peanut dressing:
1 tsp minced garlic
1/4 c PB2 (powdered peanut butter, go ahead and mix it with water)
2 tbsp fresh lime juice
2 tbsp low-sodium soy sauce
2 tbsp water
2.5 teaspoons pure maple syrup (or other sweetener) (I used Stevia)
1/2 tbsp toasted sesame oil
1 tsp freshly grated ginger



Prep vegetables. Add the zucchini, carrots, pepper, and cabbage into one or two large bowls. Toss with hands to combine.

Prepare the dressing by processing all dressing ingredients in a mini processor (or simply whisk by hand). The dressing may seem a bit thin at first, but it thickens as it sits.

Top bowls with edamame, green onion, hemp seeds, and sesame seeds. Pour on dressing and enjoy!

Original recipe found here.

Roasted Sweet Chili Brussels Sprouts

I could dip almost anything in Thai sweet chili sauce. This is a super simple, but delicious recipe! This was eaten as a side, but I could have just eaten a huge bowl of these...

1 lb Brussels sprouts, stem trimmed and halved
olive oil spray
1 tsp minced garlic
2 tsp light soy sauce
2 tbsp sweet chili sauce

Heat the oven to 400F. On a baking sheet, Spray the Brussels sprouts with olive oil to coat evenly. Roast in the oven for 20 minutes, tossing them halfway so they cook evenly. Remove Brussels sprouts from the oven and turn on oven broiler to high, with the oven rack positioned in the top third of the oven.

In a small bowl, whisk together the remaining ingredients and pour over the Brussels sprouts, tossing to coat evenly. Broil the Brussels sprouts for 5 minutes or until the sugar in the chili sauce is bubbling and caramelizing. Watch them carefully so they don't burn! Remove from the oven and serve immediately.

Original recipe found here.

Zucchini & Squash Oven Chips

I actually thought I posted this recipe a looong time ago when I first made it. As it turns out, I do have another zucchini/squash oven chip recipe... but it's not the same one. Those are kind of breaded with Parmesan and Panko, and they are delicious... but..... these aren't breaded at all and practically zero calories! So anyway, I added the word "breaded" to the other recipe, and I'm just calling this one Zucchini & Squash Oven Chips.

squash/zucchini (however much you want to make)

Generally, you'll need 1 baking sheet per zucchini/squash.

Cut your zucchini/squash very thin. You can use a mandolin blade, but I find I can actually slice them thinner than that myself. So whatever works for you.

Preheat oven to 375 degrees. Spray a baking sheet with olive oil. Lay chips flat on sheet touching each other - they'll shrink when baking. Spray olive oil over the top and sprinkle with a little salt & pepper. Bake 20-30 min.

You will really need to stand there and watch for the last 10 min or so. Since I sliced mine by hand, they weren't all the exact same thickness, so they finished at different times. I started pulling the thinnest off the sheet at about 20 min, and left some on until the 30 min mark, even 35 min. Pull them off the sheet and let them cool right as they start to brown and get crisp.

Kale Pesto Stuffed Portobellos with Tomatoes

I'm really into making my own pesto these days. I can use a very small amount of oil and save a lot of calories... and I can use things like asparagus and spinach to make the pesto too!

portobello mushroom caps, stems removed/washed
1-2 roma tomatoes, thinly sliced

part-skim mozzarella cheese, shredded

For pesto:

a bunch of kale (half of one of those big bags)
fresh basil
1/3 c shredded Parmesan

1/4 c pine nuts

2 tsp minced garlic

salt/pepper

olive oil

To make pesto: In a food processor, add all ingredients except olive oil. Pulse and stir if necessary until smooth. Add in the olive oil slowly through the top of food processor while it's spinning. Use as much as you like. I try to keep mine to a minimum.

Preheat oven to 400 degrees. Bake mushrooms, cap down, for about 5 minutes. Then, stuff them with the kale pesto, lay the tomato slices on top, then sprinkle some mozzarella cheese. Bake for 15 minutes or until cheese is browned.

Kale Slaw with Peanut Dressing

This is one of those recipes where I wish Will could tell you how awesome it is. I made a HUGE bowl of this stuff. He ate the entire thing, except for my bowl I had with dinner. I am going to have to make this pretty frequently... I can tell.

2 large bunches curly kale, center ribs discarded, very thinly sliced crosswise (about 10 cups)
1 yellow, orange, or red bell pepper
2 carrots, thinly sliced crosswise
1/2 c vegetable oil
1/4 c cider vinegar
1/4 c salted peanuts
2 tbsp packed light-brown sugar
1/2 tsp coarse salt
1/4 c salted peanuts

Toss 2 large bunches curly kale, center ribs discarded, very thinly sliced crosswise (about 10 cups); 1 bell pepper, ribs and seeds removed, halved crosswise and thinly sliced lengthwise; and 2 carrots, thinly sliced crosswise, in a large bowl. I used matchstick carrots & pulsed a few seconds in the food processor.

Puree 1/2 cup vegetable oil, 1/4 cup cider vinegar, 1/4 cup salted peanuts, 2 tablespoons packed light-brown sugar, and 1/2 teaspoon coarse salt in a blender until smooth. Pour dressing over vegetables just before serving. Sprinkle with 1/4 cup salted peanuts, coarsely chopped.

Original recipe found here.

Creamy Tomato & Spinach Pasta

Will smoked some chicken, and we added it to the pasta. It was awesome! We were both so full after this. I don't cook like this often, but it was Valentine's Day and we were going with a pasta & wine theme. ;)

1 tbsp olive oil
1 small onion
2 cloves garlic1 
(15 oz.) can diced tomatoes (I also used some cherry tomatoes)
½ tsp dried oregano
½ tsp dried basil
pinch red pepper flakes
pepper to taste
½ tsp salt
2 tbsp tomato paste
2 oz light cream cheese
¼ c grated Parmesan
½ lb penne pasta
½ (9 oz.) bag fresh spinach

Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain the pasta in a colander.

While waiting for the pasta to cook, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent (about 5 minutes). Add the diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and a ½ cup of water to the skillet and stir until the tomato paste is dissolved into the sauce. 

Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the Parmesan to the skillet and whisk until it is melted in. Add the remainder of the parmesan and whisk until melted in again.

Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Serve warm.

Original recipe found here.

Zoodles with Creamy Avocado Sauce

We had smoked chicken along with these zoodles, and the avocado sauce was also amazing on the chicken. You might think it would turn brown as leftovers the next day? Nope! Easy, creamy, delicious!

zoodles
1 large avocado, pitted
1-2 tbsp lemon juice 
1-2 cloves garlic, crushed 
2 tbsp extra virgin olive oil
large handful fresh basil, 8-10 leaves (plus extra for garnish) 
salt and pepper, to taste

Pit the avocado and put avocado, lemon juice, garlic, olive oil, and basil in a food processor. Blend until smooth. Add salt and pepper to taste. 

Original recipe found here.

Spiralized Sweet Potato Mac & Cheese

Now I've spiralized a sweet potato! The cheese sauce for this is almost just like the sauce in my Spaghetti Squash Mac & Cheese. So delicious and creamy! When you spiralize the sweet potato, your supposed to cut halfway through it with a knife. That will give you larger half moon shapes. Then you can cut it once more to make it more macaroni-like.

Fun fact about these: I spiralized the sweet potato over the weekend, then froze the "noodles" ... after researching spiralized food in advance and the best way to store it. Great texture!

There is a whole blog about spiralizing - Inspiralized. Super awesome, check it out!

I made this a second time, and used a different blade on my spiralizer. More spaghetti-like!

2 large sweet potatoes, peeled, Blade B
4 tbsp light butter
2 tbsp flour
2/3 c skim milk
1/2 c grated sharp cheddar cheese (2%)
1/2 c grated parmesan cheese

Take your spiralized sweet potato noodles and cut with a scissor, if they are not in half-moon shape. Set aside.

In a large skillet, coat with cooking spray and add in the sweet potato noodles. Cook, tossing frequently, until cooked, for 5-7 minutes. When done, set aside.

In a large saucepan, add in the butter and let melt. Once melted, add in the flour and whisk together until flour absorbs butter and becomes thick. Then, add in the milk and whisk together constantly until mixture thickens.

Once the mixture thickens, add in the sweet potato noodles and stir to combine. Once combined, add in the cheese and stir again to combine. If it is too thick, add in more milk. Once the cheeses have melted into the noodles and consistency is to your preference, divide into bowls and enjoy!

Original recipe found here.

Cauliflower "Bread" with Avocado & Sour Cream

Of course you've probably seen the recipes for pizza using cauliflower crust and everything... I finally decided to try it, in the form of small patties. A picture of some cauliflower "bread" with a little avocado & sour cream on top caught my eye, and I knew I had to give it a try.

I can definitely see how this could be used as a pizza crust substitute. It's very good!  Obviously you could top these guys with whatever you want, but the avocado & sour cream was yummy.

1 small cauliflower, chopped, trimmed of core
2 eggs
1/2 c part-skim mozzarella cheese and Parmesan blend (you can just use mozzarella)
1 tsp dried oregano
salt and pepper to season
1 tsp olive oil1 avocado, sliced thinly
light sour cream

Preheat oven to 350 degrees. Place cauliflower pieces in food processor and blend until cauliflower is finely chopped. I did mine in a couple batches. Pour cauliflower into large bowl. Then add eggs, cheese, oregano, seasonings and whisk together with cauliflower until well combined.

Line a baking sheet with parchment paper and spray with olive oil. I needed 2 baking sheets. Place spoonfuls of the cauliflower mixture on sheet and spread out into circles, around a 1/2 inch tall. Bake for 45 minutes until slightly dried out, browning, and firm to the touch.

Remove from oven and using a spatula carefully peel away from baking paper. Flip over and return to oven for 15 more minutes. Serve with avocado & sour cream, or your favorite toppings!

Original recipe found here.

Spinach & Avocado Stuffed Portobellos

First of all, the spinach/avocado/Parm mix for this is so good. It could even be a fun and delicious twist on guacamole dip. But anyway, I used it to stuff some medium-sized portobello mushrooms. You could use the baby bellas and make these as an appetizer as well.

Before going back in to bake.

Portobello mushrooms, or baby bellas (depending on preference)
2 1/2 c fresh baby spinach (well packed)
2 cloves garlic
1 ripe avocado
1/4 c walnuts
1/4 c shredded Parmesan, more for topping
2 tbsp lemon juice
salt to taste
handful of sliced almonds (for garnish)

Preheat your oven to 450 degrees. Gently wash your mushrooms in cool water, then remove the stems by getting a firm hold of the base of the stem, and pulling straight out.

Line a rimmed baking sheet with foil.  Place your mushrooms, cap side down, on your baking sheets, 
Bake mushrooms at 425 degrees for about 15 minutes or until the edges are starting to get all wrinkly. Pour water out of caps and put back on your baking sheet.

For your filling, combine your spinach, garlic, walnuts, and seasonings in a strong blender or food processor. Blend until chunky, but smooth. Peel and remove your avocado pit, then mash the contents until it is also chunky, but smooth. Pour blender contents over mashed avocado and stir it together. Now, taste it, and add salt to your preference. Spoon filling into your mushrooms. Sprinkle with Parmesan cheese, and put back in the oven about 10 more minutes. Then top with sliced almonds. Enjoy!

Original recipe found here.

We had these with some amazing chicken Will smoked, Roasted Sriracha & Bacon Brussels Sprouts, and our favorite kale salad mix.

Roasted Sriracha & Bacon Brussels Sprouts

Spicy, crispy, DELICIOUS! If you eat bacon, don't skip it - I think it adds so much to the Brussels.

1 lb fresh brussels sprouts1/3 c real bacon bits
Sriracha hot sauce
salt, pepper, garlic powder (to taste)

Preheat the oven to 400 degrees. With a knife, trim the hard, woody ends of the sprouts, then slice in half lengthwise through the core. Spray a baking sheet with olive oil spray and spread the Brussels out. Spray them with olive oil spray, and spinkle with salt/pepper/garlic powder, t taste. Bake for 15 min. Shake pan, and squeeze some Sriracha over the sprouts, however much you'd like. Sprinkle bacon bits over as well. Toss the Brussels sprouts with the Sriracha and bacon, Return to oven for 5-10 minutes, or until desired crispiness. 

Original recipe found here.

Broccoli Cauliflower Quinoa Bites

These are the best! Super easy and delicious. I like to make good use of my mini muffin pan too!

16 oz frozen chopped broccoli florets
12 oz frozen cauliflower florets
3 eggs, beaten
½ c grated part-skim mozzarella cheese
⅔ c grated Parmesan cheese
½ c cooked quinoa
½ tsp salt/pepper, each

Steam the broccoli florets and set aside to cool. Steam the cauliflower florets then place into a food processor and pulse until the size of crumbs. Allow to cool.
In a large bowl, combine the remaining ingredients. Toss in the cooled broccoli and cauliflower florets and mix until combined. Spray or grease mini muffin pans and press mixture into muffin cups. Bake at 350 degrees for 15-20 minutes until golden. Makes 3½ dozen.

Original recipe found here.

Sesame Glazed Cauliflower

I was slightly skeptical about this cauliflower recipe, but it is easily one of my favorites now! I can't wait to make it again. I could eat a big plate of these for dinner, no problem!

For the sauce:
½ c light soy sauce
¼ c honey
½ tbsp grated fresh ginger
1 tbsp sesame oil
¼ c rice vinegar
1-2 sliced scallions
1 tbsp sesame seeds
For the cauliflower:
One large head cauliflower
½ c flour
½ c milk
½ tsp garlic powder
Optional additional sesame seeds and/or scallions for garnish, if desired

For the sauce:
Combine all of the sauce ingredients in a bowl and whisk together. Set aside.
For the cauliflower:
Preheat your oven to 450°F, and spray a baking sheet with oil or cooking spray. Cut the cauliflower into florets. The smaller they are, the faster they will cook and softer they will get.

Whisk together the remaining ingredients in a bowl. Toss the cauliflower in the batter until thoroughly coated. Arrange the cauliflower on the baking sheet in a single layer. Bake for 15-20 minutes, or until slightly less done than you want them. 
Remove from the oven and pour the sauce over the cauliflower. Return to oven for another 5 minutes. Remove from the oven and gently flip and toss the cauliflower in the sauce on the sheet. Return to the oven for another 5 minutes.

Place the cauliflower on a serving plate or bowl, and if desired, sprinkle with some additional scallions and/or sesame seeds. If desired, pour any remaining sauce off of the baking sheet into a bowl for dipping.

Original recipe found here.

Brussels Sprouts Fritters

I have made quite a few fritter recipes (click here for my fritter recipes), but this is the first time Brussels sprouts have been the main ingredient. They were amazing!! My favorite fritters, seriously. The goat cheese is an excellent addition, and I love the crispiness of these. You won't even know you're eating Brussels sprouts!

I doubled the recipe below, so we would have lots and lots of fritters. :) (I think I ended up with 12-14)

2 c finely shredded Brussels sprouts (HEB carries bagged shredded Brussels, so I just bought that)
2 green onions, thinly sliced
2 tbsp flour
½ c shredded Parmesan cheese
2 eggs, beaten
2/3 c panko bread crumbs
4 oz soft goat cheese
salt/pepper to taste
vegetable oil for frying
sour cream, finely chopped red onion/green onion for garnish

Finely shred the Brussels sprouts with a sharp knife. (Like i said above, HEB carries shredded Brussels sprouts, so I just bought those). Toss the green onions, flour and Parmesan cheese with the Brussels sprouts.

Add the eggs and combine partially, then add the Panko and mix well. Add the goat cheese. Season to taste. Mix until the Brussels sprouts form cakes that stay together. Make 6 fritters.

In a large nonstick pan, add ¼ c vegetable oil and heat over medium heat. When the oil is hot, add the cakes and cook them for about 2 minutes, or until golden and crispy. Flip them and finish cooking on the other side. Serve them immediately or place them on a sheet pan in a 300 degree oven to keep hot until you serve. Top with sour cream, red onions, and green onions!

Original recipe found here.

Green Curry Lentils & Sweet Potatoes (Crock Pot!)

First new post in over 2 months! It's been... we'll just say "busy" since school started.

I am really into slow-cooker dishes at the moment. I've had the ingredients for this recipe for a while, but never an opportunity to make it. Will won't eat sweet potatoes. He'd probably really like the lentils though. He's out of town, so I decided to make it today.

I wish I had the fresh spinach to stir in at the end, but I didn't. Next time I make this, I'll be sure to have it. BUT I did have my mom's sweet potatoes and onions for this!

1½ c green lentils (rinsed)
4 c vegetable broth
1 onion (diced)
2 small sweet potatoes (cut into large chunks)
4 tbsp Green Curry Paste (I used this one)
2 c fresh Spinach (I did not have any spinach)
salt (to taste)
Optional toppings: Coconut milk and fresh lime juice

To the bowl of a crock pot add the lentils, broth, onion, sweet potatoes, and curry paste. Turn the crock pot to high and cook for about 3½ hours, or until most of the liquid is absorbed and the lentils are tender. I cooked mine on Low about 6-7 hours. When the lentils are done, stir in the spinach, if you have it! Taste and add salt as needed. Top with some coconut milk and/or a squeeze of fresh lime. Dish up and enjoy!!

Original recipe found here.

Spicy Eggplant Fritters

Yum!! I pinned these a while back, but just never got around to making them. I found myself with an eggplant in the fridge that I needed to use, and thought I'd give it a try. So glad I did! I never would have thought to make eggplant like this, and it was really delicious. I think the hot sauce is what makes these great, but if you don't like hot I'm sure you could leave it out and add some other good stuff.

1 lb eggplant, cut into 8 1/2" thick rounds
2 large eggs (I used EggBeaters)
1/2 tsp hot sauce of choice (I used WAY more)
3/4 tsp salt
1/2 tsp ground black pepper
1/4 c + 1/2 tbsp minced basil
Cooking spray

Pound each eggplant slice on both sides with a meat tenderizer (using the rough side - see pictures from original recipe if needed). Set aside.

In a shallow large dish with edges whisk the eggs, Tabasco, salt, black pepper and 1/2 tbsp basil for 20 seconds. Dip an eggplant slice into the mixture on both sides and set aside inside the dish. Repeat the same step with remaining eggplant slices and set aside.

Preheat large non-stick skillet on medium heat and spray with cooking spray. Saute the eggplant for 5 - 7 minutes per side. Discard the egg wash/marinade. Transfer to a platter and sprinkle with remaining basil. 

Original recipe found here.

We had these along with Baked Portobello Parmesan and Balsamic Roasted Green Beans. DELISH.

Stir-Fried Chinese Egg Noodles

Cooking Light posted a recipe for Stir-Fried Chinese Egg Noodles. I love anything Chinese and anything noodles, so I knew I couldn't go wrong! Delicious!! You could easily add meat to this and I think broccoli would be yummy too. 

• 8 oz Chinese egg noodles,
• 1 tbsp canola oil
• 1 c sliced cremini mushrooms (I used baby bellas)
• 5 garlic cloves, minced
• 1 bundle green onions, sliced
• 1/4 c lower-sodium soy sauce
• 1 tbsp brown sugar
• 1 1/2 tbsp fresh lime juice
• 1 tbsp dark sesame oil
• 1 tbsp ketchup
• 1 tbsp chili paste
• 2 large eggs
• 2 cups spinach, trimmed

First, combine your sauce ingredients in a bowl: soy sauce, brown sugar, lime juice, sesame oil, ketchup, and chili paste. Set aside.

Go ahead and scramble your eggs in a small skillet, and set aside as well.

1. Boil water for the egg noodles. Cook according to package directions.
2. About the time you put the noodles in to cook (mine only needed 3 min), heat a large skillet over medium-high heat. Add canola oil to pan, and swirl to coat. Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic and green onions; sauté for 1 minute, stirring constantly. Stir soy sauce mixture into mushroom mixture; bring to a boil.
3. Add noodles to pan; toss to coat. Add eggs;  Remove from heat; stir in spinach. Enjoy!
   
   Original recipe found here.