Strawberry Overnight Oats

It’s been a long time since my last post, mostly because life happens and I have been trying to find the motivation to get back to cooking and writing about it.

One thing I have needed is a quick, healthy breakfast that both my husband and I like. This is where overnight oats step in. I know many have been making and sharing this recipe but I decided to share the recipe I made and love the most. One of the questions I get most is what type of oats to use, I recommend any quick oats that you prefer. I find that quick oats tend to get good flavor and also texture when they sit over night.

Ingredients: 
1/4 cup milk

1/2 cup nonfat Greek yogurt plain

1/3 cup of low fat milk

1/4 cup chia seeds

1-2 tablespoons of honey

1/4 cup sliced almonds

1 cup of chopped fresh strawberries (or as desired)

I like to layer my ingredients and then in the morning shake it all together. I prepare these a night before or over the weekend. I also include a bit of milk and drizzle it on top to help soak the oats. The recipe is for one jar which I end up eating half in the morning and the other as an afternoon snack if needed. Jake can eat the whole thing for breakfast but also mentioned that it keeps him full right up to lunch!


Make sure to seal up your jars and pop them in the refrigerator overnight, wake up give them a shake and enjoy! This truly is an extremely easy on-the-go recipe and good for you!

Salud!

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Meaty cheesy “man” cups

I found this recipe on Pinterest and I decided to give it a go with of course a few tweeks. These were a perfect snack to have during the Broncos game although they are rich in flavor. After one or two I was good to go, Jake on the other hand had about 8.

Ingredients:
1 pkg. wonton wrappers
2 pkg. cream cheese (8 oz. each), softened
6 green onions chopped
4 roma tomatoes chopped
2 lb. ground beef, browned and drained
4 tablespoons hidden valley ranch dressing/dip seasoning mix
2 cup shredded cheddar cheese (I used Mexican blend because that’s what I had)

Directions:
preheat oven to 350. spray your muffin pans with cooking spray.
Start with the wontons by taking 2 wrappers (overlap them slightly) and put them in each muffin spot.
Press any folds that occur to make sure they all keep their cup shape. Spray the wonton wrappers again to ensure that they crisp up in the oven.
They will need to bake for about 9 minutes (just until the edges and inside are golden brown

*Prepare your mixture:
Brown your ground beef- I also added the tomato and half of my green onions to the beef for extra flavor.

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In a large bowl combine your cream cheese, ranch seasoning, shredded cheese and the other half of the green onions.

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Once your ground beef has cooled add that to the cheese mixture.

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Now scoop your cheese mixture into your wonton cups and heat them up one more time in the oven- another 8 minutes or.

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These are delicious and perfect for game day!

*Side Note: I don’t have any pictures of the building of the wonton cups, but the original pinterest post does. The link is at the top of my post.

Salud!

Related Articles: Yes! I will be making these!-Live with Lady Chi

Cajun Chicken Stuffed Shells

I have always wanted to try my hand at stuffed shells. I used to work at an Italian restaurant and they had these amazing stuff shells!
So I decided to go ahead and make up my own mixture to put inside. I went for a spicy mixture because my dad is in town and he loves spicy food. You could always replace the Cajun spice with simple salt and pepper or even lemon pepper. You could add marinara- the possibilities are endless!

Ingredients
12 oz. box jumbo shell pasta
1 tablespoon Cajun seasoning
1 teaspoon of pepper
4 cups cooked and shredded boneless, skinless chicken breast (I made mine a pressure cooker)
16 oz. skim ricotta cheese
1 egg
1 1/2 cup heavy cream
2 cup shredded part-skim Mozzarella cheese

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Directions:

Cook your pasta shells as directed on the box- usually about 9 minutes in boiling salted water

*In a separate bowl Mix together sauce:
1 cup of heavy cream
1 1/2 tablespoon of Cajun seasoning
1/2 teaspoon of pepper
1 cup of Mozzarella

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*In another bowl make chicken mixture:
11/2 cup of heavy cream
Shredded chicken
1 egg
Ricotta cheese
1/2 teaspoon of pepper
1 1/2 tablespoon of cajun seasoning
(I also add tomatoes to my chicken mixture at the last minute just for fun)ImageImage

Once your pasta has cooked- drain it and let it cool. Stuff shells with your chicken mixture, about 1 Tablespoon per shell.
Place in an oven safe dish. Cover shells with your sauce mixture and sprinkle with extra shredded Mozzarella.

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Bake at 350F about 30 minutes or until heated through and cheese is melted.Image

*Side note: pre-made Cajun seasoning from the store tends to be salty so if you ask me salt is not needed in this recipe! I will also suggest looking up your own Cajun seasoning recipe so you can control that factor.

Salud!

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Homemade parsley pesto sauce

When most people hear pesto they think basil but that doesn’t have to be the case. The word pesto comes from the Italian word pestare which means ‘pound or crush’ so it doesn’t always have to include basil, which this recipe does not. I came across the original recipe in a magazine while I was waiting to meet with a community member for work and now for the life of me can’t remember which one it was so I just kind of went with the flow. In the end it turned out great!

Ingredients:
1/2 cup unsalted, roasted almonds
4 cups (packed) fresh flat leaf parsley leaves
1 cup chopped fresh chives
3/4 cup extra-virgin olive oil (or more depending on desired consistency)
1/2 cup finely grated Parmesan
Freshly ground black pepper
Salt

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Directions:
In your food processor pulse the almonds until smooth.Image
Add parsley, chives, oil and Parmesan. Continue to process until smooth.Image
Season your pesto with salt and pepper

Your pesto will be a little thicker than what you’re used to but keep in mind, you shouldn’t heat up pesto just serve it over warm pasta and mix it in and it will taste great! You can also add more olive oil and salt and pepper as you go if you would like.

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Salud!

Creamy Cauliflower Squash Bacon Soup

This soup is delicious and nutritious and it is really filling as well. My family has been on this Paleo kick so this one is paleo friendly.
I love it because I was full on one bowl and on a chilly day it was just what we needed!

Creamy cauliflower squash bacon soup

Creamy cauliflower squash bacon soup

Ingredients:

1 head of Cauliflower
4 cups summer squash (or squash of choice)
1 medium onion (chopped)
2 tbsps Herb de provence
3 Celery stalks (chopped)
3 Cloves of garlic (minced)
3 tbsps. EVOO (I used coconut oil)
2 cups chicken broth
2 cans coconut milk
1 package of bacon (chopped)
Arugula for topping
Salt & Pepper, to taste

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Directions:
Pre-heat the oven to 400°. Chop up your pieces of cauliflower and your squash.
Place them both on a baking sheet and drizzle with coconut oil. Season with salt & pepper, to taste.
Place into oven.

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Roast for about 20-30 mins, until lightly golden brown. Set aside.

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Heat your saucepan and toss in your bacon and cook it up!

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Remove the bacon and set onto a plate with a paper towel.

Leave the bacon grease in the saucepan and add your onion, celery, herb de provence and garlic.

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Saute until tender, about 5-7 mins.
Add the roasted cauliflower, squash and vegetable broth to the saucepan and bring to a boil. photo (8)
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Reduce heat to a simmer and cook until the cauliflower is tender, about 15-20 minutes.
If you have an immersion blender, blend until the soup is smooth (this soup will start out thick so add more milk or broth if you want to thin it out).

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Otherwise, pour soup into a blender/food processor and purée until smooth.

Stir in your coconut milk and cook for another 10 minutes. Blend your soup some more if needed.

Pour soup into bowls and top with your bacon and a little arugula if you would like. Enjoy!

Creamy cauliflower squash bacon soup

Creamy cauliflower squash bacon soup

Salud!

Ham and egg cups

I am sure a lot of you have seen this recipe on Pinterest and online- I have made them before many times each time adding something new.
I like to add different veggies to make them a little more filling. These are perfect for breakfast on the go.

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Ingredients:
12 Eggs
12 thin slices of deli ham (preferably round slices and not too thin)
1 large portobello mushroom diced
1 large handful of spinach chopped
Fresh cracked Sea Salt and PepperImageImageImageImageImage

Directions:
Preheat the oven to 400. Spray a muffin tin with cooking spray. Lay a piece of ham in each hole creating a little ham cup. Image
Sprinkle each muffin cup with spinach and mushroom. ImageCrack one egg into each hole top the egg with more spinach and mushroom and sprinkle with salt and pepper.
Bake the eggs for about 15 minutes until the white is firm bake for less time if you want the yolk to be runny.Image
Carefully remove each egg from the muffin tin.
You can serve these up hot, Jake also likes to take these to go for work the next day!Image

Salud!

Yummy healthy zucchini cakes

This summer we were so lucky that we had so many veggies grow in the garden we had veggies coming out of our ears! We were looking for recipes to use them all the time, so here is one for you to make to use up some of the zucchini or squash you may still have left in the garden.

Hope you enjoy!

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Ingredients:
Zucchini (enough to make 4 c. shredded)
1 large shallot, finely diced
1 teaspoon . salt
1/2 teaspoon. pepper
1 egg
1/2 c. flour (I used almond flour but any kind will work)
Butter for cooking or Pam (something to cook your cakes with)Image

Directions:
Using a box grater or food processor, grate the zucchini.
Ring out excess water with a cheese cloth or paper towel.
Combine the shredded zucchinis, shallot, salt, and pepper.
Fold in your egg into the zucchini mixture. Slowly stir in the flour. Image
Mix until well combined. Heat skillet or griddle.
Scoop your zucchini mixture onto the griddle (I used an ice cream scoop) Image
Cook for 2-4 minutes until brown and flip. Image
I kept my cakes warm in the oven while I finished up the rest of the cakes. I will add that the almond flour does give the cakes a slightly different flavor but everyone thought they were delicious!Image

Tip: Make sure that your zucchini is dry after you shred it or your cakes will get soggy. It will make a big difference with your mixture.

Salud!