Easy side for dinner

Roasted Green Beans with Mushrooms, Balsamic, and Parmesan
(Makes 4-6 servings, recipe created by Kalyn)

Ingredients:
8 oz. mushrooms, sliced in 1/2 inch slices (I used brown crimini mushrooms, but any mushrooms will work)
1 lb. fresh green beans, preferably thin French style beans
1 1/2 T olive oil
1 T balsamic vinegar
salt and fresh ground black pepper to taste
2 T finely grated parmesan cheese

Instructions:

Preheat oven to 450F/230C. Wash mushrooms and let drain (or spin dry in salad spinner, which is what I did.) While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces. (An easy way to trim them is to gather a small handful of beans, stand them up on cutting board, holding loosely so they will fall down and have ends ends aligned, then trim. Repeat with other end.) Cut mushrooms into slices 1/2 inch thick.

Put cut beans and mushrooms into a Ziploc bag or plastic bowl. Whisk together olive oil and balsamic vinegar and pour over, then squeeze bag or stir so all the beans and mushrooms are lightly coated with the mixture. Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded. Roast 20-30 minutes, starting to check for doneness after 20 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated. Season beans to taste with salt and fresh ground pepper, then sprinkle with finely grated Parmesan. Serve hot.

Prepping and planning for after school snacks and dinners for the upcoming week

I start new classes for school this next week. I am excited and nervous like no other. The anticipation is ridiculous..haha. This past week was super busy and I didn't meal plan..which equaled a grumpy crazy mom and not the greatest selections for healthy dinners.  As I have heard before "FAIL TO PLAN, PLAN TO FAIL."  Planning your week out is super helpful and necessary. Things don't seem to magically appear done, I wish they did sometimes. Here are some of the recipes that I will be using. I usually plan for 3 to 4 dinners a week. That way I don't over shop and waste things that I buy.  If you have any tips that you like with your meals for the week. Feel free to share :-)

Snacks: 

Pumpkin No bake cookies

Ingredients

3/4 cup quick oats (60g)

1/2 cup oat flour (or make your own by blending oats in a food processor until they become powder. Measure after blending.) (75g)

1/4 tsp salt

1/4 tsp baking soda

1/4 cup xylitol or sugar (or coconut sugar or sucanat) (55g)

1/4 tsp cinnamon (optional: a pinch pumpkin pie spice as well)

optional: handful mini chocolate chips

1/3 cup canned pumpkin (or sweet potato puree) (80g)

2 to 2 1/2 tablespoons milk of choice, as needed

1 tablespoon oil (omit if you desire, but I can’t vouch for the results)

1/2 tsp pure vanilla extract

Instructions

No Bake Pumpkin Cookies Recipe: Combine all dry ingredients and stir very well. In a separate bowl, combine all liquid (including pumpkin). Then stir to combine, and form into balls or cookies. Or put in the fridge to firm up a little before forming cookies.

Healthy Pumpkin Zucchini Chocolate Chip Bread

 

Print

Prep time

10 mins

Cook time

50 mins

Total time

1 hour

 

A delicious and moist low fat healthy pumpkin bread with zucchini and chocolate chips! This is amazing!

Recipe type: Bread, Healthy, Low-fat

Serves: 12 slices

INGREDIENTS

• 1 1/2 cups whole wheat flour or white whole wheat flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons cinnamon
• pinch of nutmeg
• pinch of cloves
• pinch of ginger
• 3/4 cup canned pumpkin
• 1 cup shredded zucchini, squeezed of excess moisture
• 1/3 cup honey
• 1 tablespoon olive or coconut oil
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup almond milk
• 1/2 cup chocolate chips

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Grease a 9 inch loaf pan with nonstick cooking spray.
2. In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
3. In a separate large bowl combine pumpkin, zucchini, honey, oil, egg, and vanilla until well combined and smooth. Whisk in almond milk. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips, reserving a few for sprinkling on top. Bake for 50-60 minutes or until toothpick comes out clean. Cool on wire rack for 10-15 minutes, then remove bread from pan and transfer to wire rack to finish cooling.

NOTES

You can also bake these into muffins, but may need to adjust baking time. I would check them at 20 minutes.

You can use different types of chocolate chips to make this bread your own. Add in a handful of toasted pecans or walnuts for healthy fats.

I love adding 1/2 cup of coconut to this bread to make it extra special.

Dinner:

Recipe for Slow Cooker White Bean and Chicken Chili

Makes 4 servings (this recipe can easily be doubled)

Ideal slow cooker size:  3 quart

Cooking time: 4-6 hours on low

2 cups water

2 tsp chicken bouillon (or 1 tsp if using Shirley J brand)

1 lb boneless, skinless chicken thighs or breasts (I added mine in frozen)

2 minced garlic cloves

1 teaspoon ground cumin

1 tsp dried oregano leaves

1/2 tsp salt

1/4 tsp ground red pepper

2 (14.5 oz) cans great northern beans

2 cups frozen corn 

1 1/2 Tbsp fresh lime juice

Chopped fresh cilantro, for garnish

Grated mozzarella cheese, for serving

1.  Add water, bouillon, chicken, garlic, cumin, oregano, salt, red pepper and beans (entire can, juices and all) to slow cooker.

2.  Cover and cook on LOW 4-6 hours.

3.  Remove chicken and shred on cutting board.  Stir the shredded chicken back into the soup.

4.  Add in corn and lime juice.  Let cook on high for another 10 mintues until corn is heated through.

5.  Ladle into serving bowls and top with cilantro and mozzarella.

ONE-POT PAPRIKA CHICKEN THIGHS

YIELD: 8

 

PREP TIME: 15 minutes

 

COOK TIME: 40 minutes

 

TOTAL TIME: 55 minutes

One-Pot Paprika Chicken Thighs, with potatoes and carrots, is flavorful, healthy, and good enough for company! Try it on served in rice, quinoa, or farro.

INGREDIENTS:

• 3 lb skinless, boneless chicken thighs, fat trimmed
• Kosher salt and freshly ground pepper
• Smokey paprika
• 2 Tbs. olive oil
• Pressed garlic
• 1 medium onion, finely chopped
• 2 cups sliced mushrooms
• 1 lb. red and white small potatoes, in 1-inch chunks
• 2 cups baby carrots
• 2 Tbs. flour
• 1 1/3 cups chicken broth
• 3/4 cup white wine
• 1 1/2 Tbs. fresh thyme, finely chopped

DIRECTIONS:

1. In a Ziploc bag, combine about 2 T. smokey paprika, 1 tsp. each of salt and pepper. Mix together and add 4-5 pieces of chicken at a time, lightly shaking. Pull the chicken pieces out and put on a large plate. Repeat the process, adding more spices if needed, until all the chicken has been coated.
2. In a large heavy frying pan, heat the oil over medium-high heat. Add the chicken and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate. Repeat the process until all the chicken has been lightly cooked.
3. Add the garlic and onion to the frying pan, stirring for about 2 minutes. Add the mushrooms and stir another 2 minutes. Add the potatoes and carrots. Sprinkle with salt and pepper and sauté for about 5 minutes.
4. Gently whisk the flour into the wine. Gradually pour into the vegetable mixture. Bring to a boil, stirring frequently. Add the chicken stock; stir. Return the chicken to the pan and bring to a boil.
5. Cover the pan, and reduce the heat to medium-low, simmering until the chicken and vegetables are cooked. Cook for about 30 minutes. Right before serving, mix the chicken and vegetables; add in the thyme. Taste and adjust the seasoning with more salt and pepper. Serve on farro, rice, or quinoa.

Zoodles: Zucchini Noodles with Marinara and Meatballs

Ingredients

Zucchini (about 1 med zucchini per person)
2 Tbsp butter or olive oil, divided
1 pound bison
1 egg, lightly beaten
Homemade Marinara sauce (see below)

Directions

To Make the Meatballs and Sauce
In a bowl, squish together Italian bulk sausage and the egg. Roll small meatballs in your hand.

In a large, deep skillet, melt 1 Tbsp.
fat over medium heat. Add meatballs and brown on all sides. 

To Make the Zoodles
Using a spiralizer (I ordered mine off amazon) make zucchini noodles according to spiralizer directions. In another large skillet, sautee them over medium heat with a little olive oil or butter until tender, but still crisp (for about 2-4 minutes).

Put zoodles in a bowl, top with 2-3 meatballs and marinara. Sprinkle parmesan and serve.

Marinara

Ingredients

2 Tbsp. butter or olive oil
2 Tbsp. minced garlic
2. Tbsp. minced fresh basil
2 Tbsp. fresh parsley
1 Tbsp. fresh oregano
4 cups of blended tomatoes  (can replace with no salt added crushed tomatoes or tomato sauce depending on desired consistency)
1/4 tsp. salt
1/4 tsp. fresh ground black pepper
1 Tbsp. raw, unfiltered honey

Directions

In a 3 qt. saucepan, heat butter or olive oil and saute garlic until golden and fragrant. Stir in fresh herbs and tomatoes. Add salt and pepper and simmer the sauce for 20 minutes. A few minutes before the sauce is finished, add 1 Tbsp. honey.

Do you want to change how you feel...

I love this saying..IT'S TRUTH. If we were to look around and see how we've been down sliding in health since the pioneers. We would realize that processed food is crap!! I am not saying you can never enjoy a doughnut, hamburger, or fires. I am saying you can not do it all the time and expect for your body to run at it's best. God gave us the earth, which allows us to grow more then chemicals. Use the whole food sources such as fruits, veggies, healthy fats, and lean meat. Avoid the sugar crash, the unhappiness, the health care problems, and so much more. My next challenge group starts Oct. 20th. I have a few spots left if you feel up to learning more about fueling your body with the good stuff. Send me a message!

Day One..get it done

Come and join me on this burpee challenge. What is holding you back from giving this a try?? It's quick and you will be STRONGER from it. Let's motivate each other and do it together!!

Pumpkin Pancakes

1. 
2. Ingredients SERVES 2
3. 1/3 cup LIBBY'S PLAIN pumpkin purée
4. 2 tbsp coconut flour
5. 1/4 tsp baking powder
6. 1/4 tsp cinnamon
7. 1/4 tsp pumpkin spice
8. 3 tbsp Ghiradeli Chocolate Chips (optional)
9. 1 heaping scoop vanilla SHAKEOLOGY
10. 1/2 tsp organic vanilla extract
11. 2 organic eggs
12. Optional: 1 tbsp raw organic honey

Instructions

1. 1. In a bowl combine all ingredients
2. 2. Spray large skillet
3. 3. Pour batter and let cook over medium/low heat

Notes

1. Topped with pure maple syrup, chopped walnuts, and additional scattered chocolate chips

Sloppy Joes

Homemade Sloppy Joe Mix

Yield – 4 servings

Preparation Time – 5 minutes

Cooking Time – 10 minutes to bubble with cooked meat

Ingredients

• 3 Tbsp brown sugar
• 1 Tbsp minced onion
• 1 Tbsp smoked paprika (regular paprika works too!)
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp pepper
• MIX WITH…
• 1 lb.  ground beef (I used Bison)
• 15 oz. can tomato sauce, plus 1/2 cans worth of water
• 1 Tbsp mustard
• 2 1/2 Tbsp cider vinegar (regular distilled vinegar works too!)

Directions

• In a small bowl, combine the brown sugar, minced onion, ground cumin, smoked paprika, garlic powder,salt and pepper.
• Brown the ground beef, then stir in the tomato sauce plus about 1/2 cans worth of water (more if you plan on simmering it a long time), the mustard and cider vinegar. Add in the spices mixture and stir into the sauce. Let simmer for 5-10 minutes, giving time for the flavors and spices to infuse into the sauce.
• Serve Sloppy Joes on buns (or over rice) with favorite side dishes.
  

After school snacks

My kids come home super hungry after school. I have found that a lot of the packed snacks out there are expensive and full of stuff that they do not need.  I love pinterest. Here are a couple of the after school snacks that will be on the menu this week.

This recipe is an oldie, but goodie! I had a big zucchini that needed using up and I was sooo in the mood for these yummy (and guiltless) zucchini pizza bites!! A perfect way to use up all the zucchini in your garden and satisfy your craving for pizza in a low-carb way.

I make these all the time, sometimes for lunch or as snack. Even my husband thinks they are pretty darn good! They also happen to be gluten-free, and perfect for meatless Mondays. Of course, you could add some leftover sausage, pepperoni, basil, or whatever you like on your pizza. If you haven't tried these yet, they are a must while zucchini is in season!

Note: My zucchini was very large, if your zucchini is smaller, you can cut them on an angle for large ovals. 

Zucchini Pizza Bites
Skinnytaste.com 
Servings: 1 • Serving Size: 4 pieces • Old Points: 2 pts • Points+: 3 pts
Calories: 124.8 • Fat: 5.7 g • Protein: 8.2 g • Carb: 10.4 g • Fiber: 3.0 g   

Ingredients: 

• 4 slices large zucchini 1/4" thick (or 1 medium zucchini cut on diagnal)
• olive oil spray (I used my Misto)
• salt and pepper
• 2 tbsp quick marinara sauce
• 1/4 cup shredded part skim mozzarella

Directions: 

Cut zucchini about 1/4 inch thick. Spray both side lightly with oil and season with salt and pepper. Broil or grill the zucchini for about 2 minute on each side. Top with sauce and cheese and broil for an additional minute or two. (Careful not to burn cheese)

Ingredients

• 1 large old banana
• 3/4 cup old fashioned oats
• 1/8 tsp cinnamon
• pinch of salt
• 1/8 cup semi sweet chocolate chips

Instructions

1. Pre-heat oven to 350 degrees. In a medium sized bowl mash banana. Mix in salt and cinnamon. Stir until combined. Stir in oats and chocolate chips and stir until combined.
2. Place the dough onto a greased cookie sheet by the spoonful. Bake for 12-15 minutes or until golden brown.

Notes

Yield 6-8 cookies (perfect amount for a little treat)! Feel free to double the recipe.