Avocado Quesadilla

SO, it has been a while since I've tried a new recipe. Honestly, I am a creature of habit and can eat the same thing over and over again. It makes my meal planning and grocery shopping easier. :) My husband has been making some health changes over the last 5 weeks. He has always pretty much embraced my dinners since they are what he is familiar with -sloppy joes, chili, burgers, fries, mac n' cheese, taco casserole, steak, chicken...just made with better ingredients, BUT he is NOT a fan of eating the same thing OVER and OVER again. Me, LEFTOVERS make me so happy! No prep, just heat, and the dishes are already done from when it was originally prepared!!

I went searching for some different recipes for this week's meal plan, and we tried the first one yesterday. AMAZING! and SIMPLE!!!

This only took about 10 minutes to prep and cook!

INGREDIENTS:

*Whole grain wrap or pita- I used Aladdin's whole wheat pita-few ingredients :)

*1/2 avocado per quesadilla

*tomato

*onion

*spices of choice- I used garlic powder, onion powder, sea salt, and pepper

*shredded mozzarella

*OPTIONAL - chicken (which we used- had leftover from rotisserie the night before and always need more protein :)

*OPTIONAL- salsa and Greek yogurt for dipping

INSTRUCTIONS:

1. Spread avocado on your wrap/pita.

2. Add tomatoes, onion, spices, and optional chicken

3. Top it off with cheese

4. Spray a pan with cooking spray and fold wrap/pita in half.

5. Brown on both sides. I enjoy mine crispier whereas my husband doesn't, so just cook until your quesadilla is how you like it!

6. Serve with salsa and Greek yogurt ( for sour cream substitute) for added flavor!

We enjoyed ours with a salad as well. This was packed with veggies, protein, healthy fat, and great carbs!

FIXERS: 1 yellow, 1 blue, 1 red (including Greek yogurt), and little bit of green with tomato and onion. 

Happy Eating!

XoXo

Kynslee

Stuffed Chicken Sausage Lasagna OR Shells

I am a creature of habit; it makes my life easier! I can eat the same thing nearly ever day, and I am not bothered by it. My treat meal once a week spices it up a bit! :) My husband on the other hand won't really touch a leftover and gets bored very easily, so every once in a while I try a new recipe. 

I was looking to make stuffed shells;however, couldn't find any whole wheat jumbo pasta shells. Anyone know where I can get some?! I was simply ( I like simple, remember?!) going to mix the sausage mixture with the whole wheat noodles we always have; but, I noticed I still had some whole wheat lasagna noodles, so I gave that a shot. Try it with pasta, lasagna noodles, or stuffed shells, whatever works for you!!

INGREDIENTS:

*Pasta product-probably about 16 jumbo shells, 9 lasagna noodles

*1 lb. of chicken sausage-so yummy!

*1 Tbsp. of of minced garlic

*14 oz. can of diced tomatoes

*1 cup of frozen spinach-thawed and drained- or fresh

*1 cup of cheese( I used shredded cheeses because I dislike ricotta).

INSTRUCTIONS:

1. Preheat oven to 350 degrees.

2.  Cook shells or lasagna noodles as instructed. Place shells in a bowl of ice cold water to prevent sticking. If using lasagna noodles, place them on a piece of tinfoil.  This is so they don't stick together as well as is a good surface to spoon sausage mixture into them without a mess on your countertop. If cooking just regular rotini noodles, I would wait to cook these until later in the process so they are still warm when serving. 

3. Remove sausage from casing and place in a large skillet. Cook at medium temperature until browned. 

4.  Thaw spinach in microwave if necessary and squeeze ALL the water out.

5. Add the garlic, mixing it for a brief time-1 minute or so-don't allow it to brown

6. Add the diced tomatoes (juice and all) & spinach, mixing it for a few minutes. 

7. Turn off stove top and add the cheese. Mix until completely melted. 

8. Scoop sausage mixture into shells or lasagna noodles. If eating with regular rotini noodles, put noodles in bowl, add mixture, and enjoy!

9. SHELLS & LASAGNA- place in oven safe dish and heat for 25 minutes. 

This goes REALLY nicely with a salad. I was only able to enjoy ONE. I eat my veggies first to fill me up. :)

My fellow FIXERS:  I would count 2 of these lasagna rolls as 2 yellow containers, 1-2 reds (depends on how stuffed your lasagna rolls are :), and a blue. Mine were fully loaded, so it was likely 1 container for my 1 roll. 

Happy Eating!

XoXo

Clean Eating Alfredo Sauce

My skeptical husband recently proclaimed to me that he wanted to, "eat like I do." Now he has been having the dinners that I make(mostly) since I started changing my habits in November.  Other than my healthier dinnertime option, he was consuming pretty much what he wanted during the day or skipping meals! Eek!! I have enjoyed taking regular, everyday recipes that people are used to eating with their families and cleaning them up.  This one is one of my FAVORITES for sure! The secret ingredient is right there on my plate: CAULIFLOWER!!! 

Now, I am the type of person who finds certain foods she likes and sticks with them.  Consistency has suited me well, and I enjoy it; however, during a recent trip to Chicago, I learned that going out of my food comfort zone can be pretty awesome.  Cauliflower is not something I would eat, mostly because I never really gave it a chance! I really enjoyed grilled cauliflower when in that amazing city, so figured I would give this recipe a try.  My 3 daily servings of veggies often come from my dinner salad, so I was really excited to see that the main ingredient in this alfredo sauce recipe was a vegetable!! 

INGREDIENTS: This makes 6, 1/2 cup servings 

*3 cloves of minced garlic (about 1.5 tsp)

*1 Tbsp of olive oil

*3 cups of cauliflower florets

*3 cups of vegetable or chicken stock - I used chicken stock. 

*1/2 cup of parmesan cheese. I used shredded.  

*sea salt and pepper to taste

**Optional ingredients: corn starch( or other thickening agent- healthier option whole wheat flour) & cold water

INSTRUCTIONS:

1.  In skillet, heat the olive olive and add the minced garlic.  Stir that around for about 2 minutes.

2.  Add the stock (vegetable or chicken), and bring it to a boil.  Once it boils, add the cauliflower.  Cover for about 6 minutes or until the cauliflower becomes tender.

3.  Take all of the contents of the skillet, including the liquid, and put into the blender.  Blend until is is smooth and no longer has chunks of cauliflower. Add the parmesan cheese and blend a little longer.

  

**4.  The consistency of the sauce was quite watery and thin.  Once it cools, I am sure sure it would thicken a bit; however, I was looking for a nice thick, creamy sauce.  I made a roux out of 1 Tbsp. of cornstarch and 2 Tbsp. of cold water.  Once the roux was made, I added the alfredo sauce and it thickened up nicely.  Next time I will try the roux with whole wheat/grain flour since that is a healthier option. 

I added this to a portion controlled size of whole wheat noodles and some chicken! I took some of the excess cauliflower and sautéed it with olive oil and garlic powder! It was SO good! I would certainly add this to plain chicken or even the healthy chicken nuggets I make.  It is so creamy!! 

You don't have to give up eating foods that you enjoy;rather, take the time to find ways to swap foods that lack nutrition with whole food options that will keep you full and satisfied.

My Fixers out there-Just fill your green container with the amount you desire! Boom! Yum! 

Happy Eating!!

Cucumber & Tomato Salad

'Tis the season for parties! This is the time of year when people want to get together, be outside to enjoy the weather, and eat good food!! Party prep is so much easier when everyone brings something be it a side or a dessert (You need to try the clean eating chocolate cookies I made- Check my 7/3/14 post). I brought this to my family's 4th of July get together.  It is very easy to make and a nice alternative to a traditional salad.

INGREDIENTS:

*1 cucumber

* 1 container of grape, cherry, or cherub tomatoes(which I used)

*1 medium red onion

*red vine vinegar

*balsamic vinegar

*extra virgin olive oil

*lemon juice

*parsley flakes

*basil flakes

INSTRUCTIONS:

1.  Peel cucumber leaving stripes as noted in the above picture.  Cut the cucumber into slices and then continue to cut until you have triangular pieces.  I cut them in 1/4 pieces.  Add to bowl.

2.  Cut the tomatoes in half and add to the cucumbers.  

3.  Chop up a medium sized red onion and add to the bowl.  You can use less if you like; however, I LOVE onions.  

4.  Add 3 tbsp of red wine vinegar, 2 tbsp of balsamic vinegar, 1.5 Tbsp of extra virgin olive oil, 2 tbsp of lemon juice, 2 tbsp of parsley flakes, and 2 tbsp of basil flakes.  Mix everything together in the bowl.  

This is a great side to have at a picnic or a nice addition to any meal! I really enjoyed adding it to my daily salad.  

I made it the day before the party and refrigerated it overnight.  You can easily make and go if necessary! I drained the excess dressing that settled at the bottom of the bowl and am using that for my daily dinner salad!

Happy eating!!!

Healthy Chocolate Chip Cookies

It is important to treat yourself every once in a while.  Completely restricting oneself from certain foods isn't what it is about. It is great when that treat is not only delicious, but healthy! I found this recipe for chocolate chip cookies a while back.  As the BBQ and picnic season is upon, this is a nice dessert option to bring.

Ingredients: This made 9 cookies. 

(Plenty for the family).  I will be make a double or triple batch to bring to an upcoming party.

*2/3 cups of almonds (raw almonds are the best)

*1/3 cupped of cooked PLAIN oatmeal

*3 Tbsp of honey

*1 tsp of vanilla

*1 tsp of cinnamon

*1/8 cup of whole wheat pastry flour

*1/2 cup of chocolate chips (I used Nestle Dark Chocolate Chips-mmm.)

Directions:

1. Preheat oven to 325 degrees F.

2.  Cook plain oatmeal in microwave.

My little chef prepping oatmeal for the microwave.

3.  Add all ingredients, except chocolate chips into blender. I used the "mix" feature.  

*The next time I make this recipe, I will chop the almonds first to make sure there aren't chunks; although, I LOVE chunks of almond. YUMMY! 

**The dough should be a wet, sticky consistency.

4.  Add ingredients to a mixing bowl and stir in chocolate chips.

5.  Place parchment paper on a baking sheet and form dough into a ball.

6.  Cook for 20 minutes. 

These are moist cookies that hit the spot!!! 

FIXERS: 2 cookies= 1 YELLOW :)