Tropical Freeze

Ingredients

1 orange, peeled
1 cup frozen banana chunks
1 cup frozen mango chunks
1/2 - 1 cup fortified soy or rice milk

Directions

Cut orange in half and remove any seeds. Place in a blender with banana, mango, and nondairy milk. Blend until thick and very smooth, 2 to 3 minutes. Serve immediately.

Roasted Sweet Potato Wedges

Ingredients

2 medium sweet potatoes, cut into wedges
1/8 teaspoon cinnamon
1/4 teaspoon seasoned salt
1/4 teaspoon ground cumin
1/8 teaspoon black pepper
1/4 teaspoon garlic powder
vegetable oil spray

Directions

Preheat oven to 450 F.

Combine sweet potatoes, cinnamon, salt, cumin, black pepper, and garlic powder in a plastic bag. Seal and shake. Place sweet potatoes on a baking sheet (do not overlap) coated with vegetable oil spray. Bake for 20 minutes or until very tender, flipping potatoes once during cooking.

Mexican Lasagna

Mexican Lasagna

Ingredients

• 1 Red and Orange Bell Pepper
• 1 Medium Onion
• 1 lb Lean Ground Turkey (I used extra lean ground venison this night.)
• 1/4 cup Southwest Seasoning (recipe from 21 Day Fix book)
• Shredded Cheese – 6 blue containers worth
• Fat Free Refried Beans – 2 Red Containers worth
• 2 Small Cans Diced Chiles
• 2 tsp Extra Virgin Olive Oil
• 12 Corn Tortillas

Directions

Dice the peppers and onions. Heat olive oil in a large skillet and add diced peppers and onions and cook until tender. Remove from the skillet and set aside.

Brown your ground meat in the skillet until almost done. Add chiles to meat and finish cooking through. Add cooked onions and peppers to meat mixture, along with southwest seasoning and 1/4 cup of water. Simmer for 10 minutes.

Spray the bottom of a 9×13 pan with cooking spray. Line the bottom of the pan with 6 tortillas. Spread with one red container of the refried beans. Spread 1/2 of the meat and vegetable mixture over the tortillas and beans.

Layer the remaining 6 tortillas on top of the meat mixture. Repeat spreading the refried beans and remaining meat and vegetable mixture.

Sprinkle 6 blue containers worth of shredded cheese evenly over the top.

Bake at 375 for 30 minutes, or until heated through and cheese is hot and bubbly.

Makes 6 Servings

Per Serving: 1 Red, 1 Yellow, 1 Green, 1 Blue

Oreo Funfetti Brownies

Oreo Funfetti Brownies

1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
1 1/2 cups All-Purpose flour
2 cups chocolate chips

8-10 Oreos (Double Stuf is where it’s at), chopped
rainbow sprinkles (about 1/4 cup)

Preheat the oven to 350 degrees and grease a 9″ x 13″ pan.

In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it’s hot, but not bubbling; mixture will become shiny.**

Meanwhile, in a separate bowl, beat the 4 eggs with the cocoa, salt, baking powder, espresso powder, and vanilla until smooth. Add the hot butter/sugar mixture, stirring until combined.

Slowly add in the flour, again stirring until smooth. Spoon the batter into the prepared pan. Top with chopped Oreos and sprinkles. Bake for about 30 minutes, until a toothpick inserted into the center comes out clean. Let cool for about 10-15 minutes before cutting. Serves 12.

Cowboy Cornbread

Hamburger meat, seasoned

1 can drained rotel

ranch style beans

Cornbread mix, mexican style

cream corn

shredded cheese

Brown and season hamburger meat, drain.  Add the rotel and ranch style beans, simmer for 10 min. Mix up the cornbread mix per directions, adding the cream corn to the mix.  Add shredded cheese to mixture, and pour half in the bottom of the pan.  Pour meat mixture, and top with cheese.  Pour remaining cornbread mix on toip and bake at 350 until cornbread is done (by package)

 

Parmesan Crusted Asparagus

1 pound Asparagus
1/2 cup flour
2 eggs, lightly beaten (can use egg whites)
3/4 cup panko
1/4 cup grated parmesan
salt and pepper to taste

Dredge the asparagus in the flour, dip them in egg and then into mixture of the panko, parmesan and salt and pepper.

Place on a baking sheet and bake at preheated 425 until golden brown, about 7-13 minutes

Turkey Muffins

2 pounds ground Turkey
3 egg whites
1 cup quick oats
1/2 tsp cumin
1/2 tsp thyme
2 tsp dry mustard
2 tsp pepper
2 tsp chipotle pepper spice
1 tsp salt
2 tbsp garlic powder
onion
celery

Preheat oven to 375
Spray muffin pan with canola or olive oil
Mix all ingredients together in one large bowl, roll mixture into the shape of a ball. Bake for about 40 min

Protein Pancakes

6 egg whites
1 cup dry oats
1 cup low fat cottage cheese
1 tsp cinnamon
1 tsp vanilla
2 tsp stevia

Mix everything together in a blender, and pour on griddle. Top with sugar free syrup or agave nectar

Low Fat Turkey Tex Mex

2 packages Jennie O Extra Lean Ground Turkey
1 large can of fat free refried beans
2 packages Taco Bell low sodium seasoning
Low fat shredded cheese
Low fat or fat free sour cream
Pickled jalapeños
Directions

Brown the meat, then add the seasoning packages and water according to package directions.

I portion out the meat into 10 small containers, add a scoop of beans, sour cream, cheese and a few jalapenos. I microwave it for about a minute and a half. I also like this as a salad on top of shredded lettuce.

Turkey Santa Fe Wraps

1 tsp olive oil
1/4 cup minced red bell peppers
1/4 cup minced scallions
12 oz leftover turkey breast, diced small
2/3 cup frozen corn
1/2 cup canned black beans, rinsed and drained
1/2 cup frozen spinach, thawed and drained
2 tbsp diced jarred jalapeno peppers
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon kosher salt
1 cup reduced fat shredded Mexican cheese blend
8 large Iceburg lettuce leaves
12 tbsp Avocado Cilantro Ranch Dressing

Directions:


Heat the oil in a large skillet over medium-high heat. Add the red bell pepper and scallions to the pan and sauté for 2 minutes until tender.

Add the diced turkey, corn, black beans, spinach, jalapeno peppers, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 3 to 4 minutes, stirring well so the spinach gets mixed in with everything.

WW Baked Potato Soup

26-30 oz bag frozen hashbrowns
2 14 oz cans (or 1 carton) of low sodium chicken broth
1 can 98% Fat Free Cream of Chicken soup
1/4 C chopped onion
1/4 tsp pepper
1 8oz package reduced fat Cream Cheese
1 C Fat Free Milk

Add first 5 ingredients to crockpot, and cook on high for 1 hour
Stir and then cook on low for another hour
Add cream cheese and cook for another 30 minutes or until cream cheese is stirred into mixture
Add milk and and cook for another 15-20 min

Top with shredded cheese and bacon

Easy Mexican Casserole

1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed (I didn't use the whole bag)
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving

Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.

Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

Meatloaf

I have NEVER liked meatloaf....but this one I LOVE!!

Ground Hamburger
Stove Top stuffing mix
1 egg
1 cup water

Mix everything together and bake at 350 for 45 min

Chicken Tortilla Soup

2 boneless skinless chicken breasts
2 10oz cans of Ro-Tel (I like the lime & cilantro, but the regular is fine)
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn or two cups frozen corn
1 onion, chopped
2 14.5oz cans low-sodium chicken broth
1-2 cups of water
1 Tbsp garlic powder*
1 Tbsp chile powder*
1 Tbsp ground cumin*
1 Tbsp dried cilantro*

tortilla chips
sour cream
shredded cheddar or Mexican blend cheese
fresh cilantro

*Instead of these spices, you could include a packet of Taco seasoning if you prefer.*

Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix. Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred, if needed, (sometimes they'll just fall apart on their own, but sometimes they need some help). Return chicken to CrockPot, stir to combine.

To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese, fresh cilantro and a dollop of sour cream, serve with more chips if you like. Enjoy!

Crunchy Bean Tacos

1 can black beans
12 corn tortillas
small handful chopped cilantro
1 1/2 tablespoons salsa
1/4 teaspoon salt
shredded cheddar cheese
vegetable oil

In a small bowl, mash the black beans with the back of a fork; stir in the cilantro, salsa, and salt. Set aside.

Wrap the tortillas in a damp paper towel and microwave for 30 seconds or so, to make them more pliable. Spread a big spoonful of the bean mixture on one side of the tortilla, top with a sprinkle of cheese, then fold over to make a taco. Once all your tacos are assembled, heat a tablespoon or so of oil in a large skillet or griddle over medium-high heat. Place 2 or 3 tacos in the oil and cook for about a minute or two on each side, until crispy and slightly browned (if you undercook them, they’ll be chewy). Repeat with the rest of the tacos (you may need to add more oil in between batches). Serve with guacamole and salsa. Serves 3-4.

Sopapilla Cheesecake

This is SO good and SO easy to make!!

Ingredients:

2 cans pillsbury butter crescent rolls
2 (8oz) packages cream cheese (softened)
1 cup sugar
1 teaspoon vanilla
1/4 cup butter (melted)
Cinnamon & sugar

Instructions:
Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.

Panko Roasted Asparagus

1 lbs asparagus, ends trimmed
1 tbsp olive oil
1 tsp herbs de provence
2 tbsp butter
1/2 cup panko bread crumbs
1 lemon, juiced and zested
2 tbsp freshly grated parmesan cheese
Coarse salt and freshly cracked black pepper to taste

Preheat the oven to 425 degrees F.
Lay the trimmed asparagus on a baking sheet and drizzle with olive oil. Sprinkle the herbs de provence on top and place into the oven. Roast for about 15 minutes until just tender.
While the asparagus is roasting, melt the butter in a small saucepan. Add the panko and stir for 3-4 minutes until the panko is golden brown. Remove the saucepan from the heat and add the lemon juice and zest and stir. Transfer the panko to a paper towel lined plate and let cool.
Once the asparagus is done, remove the baking sheet from the oven. Transfer the asparagus to a serving platter and sprinkle with the panko mixture. Add the parmesan cheese on top and season with salt and pepper as needed.
Serve immediately.

Skinny Sour Cream Chicken Enchiladas

16 oz. fat free sour cream
1 can fat free cream of chicken soup
1 tbls. fresh chopped cilantro (1/2 tbls. dried)
2 1/2 cups cooked shredded chicken breast
1 can Mexican Rotel
1 cup chopped onions (optional)
8 low carb tortillas
1 cup shredded pepper jack and colby cheese blend
1 can diced green chiles



Directions
In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.
This is will get to the bubble up/boil stage quickly and make a huge hot mess if you don't keep stirring.
Combine the chicken, rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent. Or if you omit onions like I have done, for a few minutes to blend the flavors and juices.
Warm the tortillas until flexible. (I microwave them for 10 seconds sandwiched between two damp paper towels.)
Fill each tortilla with about 2 tbls. of the chicken mixture.
Top with about 1/2-1 tablespoon of cheese (or a medium sized pinch if you measure like I do)
Roll the tortilla up and place seam side down (or they will unravel and you will be annoyed.) in a 8x11 dish sprayed with cooking spray.
Pour/Spread the sour cream sauce over enchiladas
Top with the remaining cheese
Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.


Nutrition Info

Amount Per Serving: Calories: 275; Total Fat: 8g; Total Carbs: 30g; Protein: 14g

Tosca’s Keep-It-Tight Tilapia - Clean Eating

1/4 cup extra virgin olive oil
3 cloves garlic, minced or pressed
1 tsp paprika
1 tsp ginger
1 tsp fresh ground black pepper
1 tsp dried mustard
1 tsp oregano
1 tsp chili powder
1 pinch cayenne pepper
4 tilapia filets, thawed


Preheat oven to 400ºF. Line your baking sheet with parchment paper. In a medium-sized bowl combine olive oil, garlic and seasonings. Dip each filet into the seasoning and place it on the baking sheet. Pour any remaining seasoning over the filets on the sheet and place the baking sheet in the oven.
Bake for 10 minutes.

Slow Cooker Mexican Chicken - Clean Eating

4 boneless, skinless chicken breasts
1 cup Black Beans
1 cup Corn
1 small jar salsa (your favorite variety)
1 Tbsp cumin
1 Tbsp chili powder
2 cups cooked brown rice





Add to slow cooker: chicken breast, beans, corn, salsa, cumin and chili powder. Mix and cook on low 8 to 10 hours. Serve with cooked brown rice.