(Light) Spinach Alfredo

I know you heard the word "Alfredo" and thought "yeah, right!" But besides the store bought light Alfredo and a small dab of butter it's good to go! And it was delicious too! --Gregg approved--

2 cups penne pasta

10 oz light Alfredo sauce (Bertolli brand was the one I used)

10 oz frozen spinach, thawed and well drained

1 cup low fat cottage cheese

1/4 cup plain almond milk (or skim)

1 tablespoon butter, melted

1 teaspoon minced garlic

1/4 teaspoon dried basil

1 egg

1/2 cup part skim Mozzerella cheese 

Sea salt and pepper to taste

Preheat oven to 400 degrees. Spray casserole dish with olive oil spray or cooking spray. (I used 9x13)

Cook pasta, drain, rinse in cold water, drain again well. 

Whisk Alfredo sauce with spinach, cottage cheese, milk, butter, garlic, and basil.

Add the pasta. 

Whisk in the egg. 

Pour into the dish and top with cheese. 

Bake for 25 minutes and then let sit for 10 minutes. 

Hope you love it as much as we did!

Mayo-less Egg Salad

I'm super excited that this only uses 6 ingredients and tasted awesome as well! I made this one recipe and ate lunch for 3 days with four eggs! That means it's cheap too. 

4 hard boiled eggs 

1 tablespoon extra virgin olive oil

1 tablespoon sweet relish

Salt and pepper

1-2 teaspoons of Dijon mustard

Peel the hard boiled eggs and seperate the whites from the yolk. Save 3 whites and cut and mix the yolks with the 1 white. Add the remainder of the ingredients and mix well. Adjust salt and pepper to taste. 

Slice up the remaining whites to add to your sandwich if desired. I used whole grain sandwich thins. 

Yum! The less healthy version was definitely a childhood favorite!

Spaghetti Squash Carbonara

Yes this has BACON in it... No I did not even waste my time with turkey bacon--I got the real deal! This was also my first time trying out spaghetti squash. I loved it and also learned there are a zillion different ways to cook it.

Salt and pepper to taste

1 medium size spaghetti squash

4 slices of bacon chopped into small strips width wise (I got REAL thick cut bacon!) It's just a little bit!

2 teaspoons of minced garlic

1/4 cup organic chicken broth

2 egg yolks, 1 whole egg

1 cup grated parmesan

Preheat the oven to 400 degrees. Slice the spaghetti squash in half lengthwise. (This is hard and many people had different suggestions on doing this...google it). Spoon out seeds and pulp. Place facedown on baking dish with sides. Pour very small amount of water on the bottom of the pan to allow the squash to steam. Cook for 45 minutes or until shell is easily poked with a fork. Let cool for about ten minutes. With a fork, shred the squash and set in a large bowl. (Your way of preparing the squash may differ...bottom line, get the spaghetti part tender and out of the shell.)

In a large saute pan, over medium heat, cook the bacon until it is nice and crispy. Add the garlic and let that cook for about one minute. Add the broth and let that cook until all of the liquid evaporates. (I never thought that was possible but it took about 10 minutes.) Stir occasionally. 

In a medium bowl, mix the eggs with the cheese and add salt and pepper. Combine egg and cheese mixture with bacon mixture in the saute pan, warming the eggs but not allowing them to cook. Add the spaghetti squash. (Here is where I would add about a cup at a time so that you don't end up with too much squash and not enough egg mixture.) Mix well until squash is heated through. 

Serve immediately. I also served mine with a piece of garlic toast. Mmmmm. (It seemed to get a little soggy the longer I waited to eat it.)

Turkey Burritos with Cilantro and Lime Brown Rice

No need for Moe's--- I have found my favorite at home alternative! I was playing around in the kitchen with this one so I apologize for not having more accurate measurements. Tounges are great for that. 😉

Turkey Burritos

(Made about 6)

1 lb lean ground turkey

1 fresh tomato

Cumin

Garlic powder

Onion powder

Chili powder

1/4 cup water

1 package of whole grain, while wheat tortillas

Cook the turkey meat on medium heat in a large pan until cooked through. Breaking into small bits. 

Add tomatoes and desired amount of each seasoning. (I used a dash of chili powder, generous amount of cumin, dash of salt, and a few sprinkles of garlic powder and onion powder.)

Add water and let mixture simmer. Stir occasionally and serve. 

Suggested Toppings: Chopped fresh lettuce, reduced fat sour cream or plain Greek yogurt, shredded cheese, Cilantro Lime rice

Cilantro Lime Brown Rice

Brown rice (I used instant)

Fresh or pre chopped cilantro

Lime juice 

Salt

1 tablespoon Extra Virgin Olive Oil

Cook rice according to package. 

Mix in olive oil, cilantro, salt and lime juice to taste. -This was delicious served on my Turkey Burrito. 

:) as you can see this was a taste tester and I just added until it had a great flavor. 

Pepperoni Pizza Bites

I feel like I've dropped the ball in the healthy department a little HOWEVER, these are still much healthier than the store bought pizza rolls for sure! Honestly I thought they were more delicious too. So here it is, quick and painless! 

(PS if I were to make this again I would double the recipe to feed me a few more meals.)

1 roll of Pilsubry brand pizza crust dough

1 package of turkey pepperoni

20 small cubes of mozzarella cheese

Italian seasoning of your choice

Olive oil

Shredded Parmesan cheese 

Preheat the oven to 400 degree. Spray a pie dish or cake pan with olive oil or non stick cooking spray. 

Divide the pizza dough into 20 pieces and roll into balls. 

Cut pepperoni slices into quarters and place 2-4 pieces of pepperoni in the center of the dough ball. 

Press cheese into center of dough ball. Close the dough around the cheese and pepperoni and place seam side down on the pan. 

Do this for all 20 pieces. 

Brush with olive oil, sprinkle with italian seasonings of your choice. 

Top with sprinkles of shredded Parmesan cheese. 

Bake for 20-25 minutes or until center roll is golden. 

I ate 5 rolls with a side salad for my meals. :) 

Barbecue Chicken Pockets

These bad boys were quick and easy! Maybe not at the top of the healthy foods list but certainly tasty. Serve with some veggies and you're good to go. Sorry the measurements aren't exact. I eyeballed everything.  :)

1 package of Pillsbury Crescent rolls (8 rolls)

8 chicken breast strips or 1 lbs sliced into strips

Coconut oil

Barbecue sauce of your choice

Shredded cheddar cheese

Fully cook the chicken in 1 tbs coconut oil. 

Preheat oven to 375. Spray cookie sheet with olive oil or non stick spray. 

Unroll crescent roll dough, tear apart and spread each one out to fit chicken. 

Sprinkle cheese, plop some BBQ sauce, place the chicken at the top. 

Roll and place seam side down on cookie sheet. 

Sprinkle tops with cheese. 

Bake for 15 minutes and ENJOY!

Apple "Nacho" Bar

Your turn to bring snack? Entertaining people? This was healthy and fun and a huge hit! Best part, everyone can personalize their own! 

I used large Granny Smith and Honeycrisp apples but any apples will do! 

Slice them up to desired thickness. 

Serve with the toppings of your choice. 

Here are some suggestions:

Granola

Caramel

Peanut Butter

Honey

Chocolate Chips 

Shredded coconut

Marshmallow Fluff (I had to stay away from this one knowing I would eat it by the spoonfuls)

Chopped Nuts

Nutella

....the list goes on!

Meatloaf Cupcakes

I know the sound of it is like ummmm weird, but they are soooo delicious I PROMISE! Gregg even asked me to make them again!

So here is the story. I left school at 7:30pm one night last week and was freaking out because I had thawed the turkey out and couldn't let it go to waste but DID NOT want to cook! These bad boys took 30 minutes to make and cook and it only took me about 2 minutes to clean my plate. oops. ;) SO worth it! Hope you find this recipe as delicious as I did and useful on one of those crazy nights. I am even thinking about making the mini size ones as an appetizer type dish for a party. What do you think?

1 lb ground turkey (or beef if you choose)

1/2 chopped onion

2 eggs (I used egg beaters)

1 cup bread crumbs (or cracker crumbs)

2 tablespoons of Worcestershire sauce

1/3 cup organic ketchup

2 tablespoons brown sugar

barbecue sauce of your choice

mashed potatoes (I was so slack and used one pack of instant mashed potatoes)

Preheat oven to 350 degrees. Spray muffin tins well with non-stick spray (I used olive oil spray).

Mix all of the ingredients together. Mix well. 

Spoon mixture evenly into muffin tins.

Bake for 25-30 minutes until cooked through. 

Top with barbecue sauce and mashed potatoes. 

Make sure you get all three in one bite (the perfect bite)! 

This recipe made 12 meatloaf cupcakes.

Cheeseburger Casserole

Got a craving for cheeseburgers...I have one now just saying the word! Mmmmm. But I'm not talking McDonald's burger that can sit on a counter for a year without going bad junk. (vom!) Mix it, cook it, and eat it...and then eat it again and again! That's my kind of meal. I even invited my mom and brother over to share and they approved.

2 cups of whole wheat elbow macaroni noodles (or noodles of your choice)

2 teaspoons extra virgin olive oil

1 1/2 cups chopped onions (as you can see I used pre-chopped frozen ones)

1 lb lean ground turkey

1 clove minced garlic

3/4 teaspoon sea salt

1/2 teaspoon pepper

2 tbsp organic tomato paste

2 cans of diced tomatoes, drained (I only used one because I'm not huge on tomatoes), no salt added

2 tablespoons dijon mustard

2 cups of the cheese of your choice (this is what I had but would prefer reduced fat)

(optional chopped dill pickles for topping)

Preheat oven to 350 degrees. Spray 9x13 casserole dish with non stick cooking spray (I use olive oil spray). Cook the pasta according to the package al dente and drain.

In a large skillet heat the oil, add the onions and cook until soft. Stir in garlic and add meat. Cook until browned and season with salt and pepper. In the skillet add the tomatoes, tomato paste, and mustard and stir well until mixed through. Let this mixture cook until bubbly and thickening for about 2 minutes. 

Stir the meat mixture into the pasta and spread into casserole dish. Top with cheese and bake for 15-20 minutes. 

When it is finished you can sprinkle the chopped pickles over the top and serve. 

1 serving= about 1 cup and this recipe makes about 9 servings. As usual I portioned it out and packaged it up and there's my lunch and dinner for a few days!!

This recipe is on a few different websites so I just made it how I liked it with the ingredients that best suited me. :) Hope you like it too! 

Skinny Enchilada Bake

This is one that I made a while back and had on my list to share because of its deliciousness. I am a sucker for Mexican food so this hit the spot! It makes 6 servings so as soon as it cooled down, I cut it six ways and packaged five pieces up. That's dinner and lunch for half of the week! 

1/2 pound lean ground turkey

1 cup onions, chopped

1/2 teaspoon minced garlic 

1 teaspoon chili powder (I used a little less)

1/2 teaspoon ground cumin

15 oz can of black beans, rinsed and drained well

10 oz can of Rotel Original diced tomatoes, drained (I used mild)

1 cup reduced fat sour cream

15 oz can of corn, rinsed and drained well

1/4 cup low fat cottage cheese

1/4 teaspoon garlic powder

6 large whole grain tortillas

10 oz can red enchilada sauce

1/2 cup reduced fat sharp shredded cheddar cheese

Preheat oven to 350 degrees. Spray a 9x13 casserole dish with non stick cooking spray (I use olive oil spray). 

In a large pan over medium-high heat cook turkey, onions, cumin, and chili powder. Cook until turkey is no longer pink. 

Mix in black beans and rotel and set aside from heat. 

In a small bowl mix together corn, sour cream, cottage cheese, and garlic powder. (This is where I might add some brown rice next time for a thicker texture and I love rice with Mexican food.)

Place two tortillas on the bottom of the dish. They will overlap. 

Layer with half of the turkey mix, half of the sour cream mix, and half of the enchilada sauce. Repeat all layers. Top with 2 more tortillas. 

Bake, covered for 30-35 minutes. 

Remove from oven and sprinkle cheese over the top. 

Bake uncovered for 10 more minutes or until the cheese is melted. 

Remove from oven and let it set for about 10 more minutes. 

Thank you SkinnyMom.com for brilliant ideas that I can work with! 

Spaghetti Pie

If you can't tell by now I LOVE Italian food! What's better? Quick and easy Italian food. I stumbled across this, added my touch, and it was delicious. 

1/2 box of whole grain spaghetti noodles

2 tablespoons of butter (this is the worst part)

2 eggs, beaten (I used Egg Beaters)

1/3 cup grated Parmesan cheese

1 cup part skim cottage cheese

1 12oz package chicken sausage, diced

1/2 cup chopped onion

1/2 a can of no salt added diced tomatoes

1 6oz can of organic tomato paste

1 teaspoon of sugar 

1 teaspoon oregano

1/2 teaspoon of garlic powder

1 cup shredded mozzarella (or amount of your choice) 

Preheat oven to 350 degrees. Spray pie dish with olive oil or cooking spray. 

Cook spaghetti al dente and drain. 

Stir butter in hot noodles until melted. Stir in egg and Parmesan. 

Form this mixture into a crust in pie dish. Spread cottage cheese over noodle crust. 

In a skillet cook the meat and onion. Stir in drained tomatoes, tomato paste, sugar, oregano, and garlic powder and heat through. Stir well. 

Spread meat mixture over cottage cheese.  

Bake for 20-25 minutes. 

Sprinkle with cheese and bake for 5 more minutes or until cheese melts. 

Adapted from moneysavingmom.com

5 Ingredient Pizza Bake

I am a pizza queen. I mean I love all foods but pizza is up there in a tie with a few other favorites! Anyways, as we all know pizza isn't the best for you either. I found this recipe and changed it up a little to suit my needs and made it a little healthier. I LOVED it! The gluten free Bisquick was a little dry but I fixed that with pizza sauce. Hope you love it too. 

1 box 16oz Gluten free Bisquick pancake and baking mix  (can use regular Bisquick if preferred)

1½  cup water

14 oz jar organic pizza sauce

1 package turkey pepperoni

2 cups shredded part skim mozzarella

Heat oven to 375 degrees. Spray 13x9 casserole dish with cooking spray (I use olive oil spray.)

In a medium bowl mix Bisquick with water until a soft dough forms. (I started with 1 cup of water and slowly added more as needed.)

Drop half of the dough by the spoonful into the bottom of the baking dish. (This will not completely cover the bottom of the dish.)

Drizzle half of the pizza sauce over the dough balls. Place half of the pepperoni over the top of that. Top with half of the cheese.

Repeat the layers with the remaining dough, sauce, pepperoni, and cheese.

Bake for 20-25 minutes or until golden brown.

Cut into 8 squares to serve.

Quick, delicious, not too unhealthy, Friday night favorite. 

Adapted from bettycrocker.com

Turkey and Spinach Lasagna Rolls

So yum! I've been eating these for lunch and dinner the past few days. I found this recipe and changed it up a little. This is probably about a 300 calorie meal. Not bad at all! I also don't know much about freezing meals but I imagine you could probably freeze it to heat up later. 

Ingredients
1/2 pound ground turkey (could use 1 pound if you wanted to more and to make more rolls)
1 tablespoon of minced garlic
8 whole-wheat lasagna noodles (I cooked about 11 just incase I had some tear...and I did)
10oz frozen spinach (prepared according to bag)
15 oz part-skim ricotta cheese
1/2 cup grated Parmesan cheese
1 egg (I used Egg Beaters equivalent of one egg)
dash of salt
dash of pepper
24 oz jar of Italian pasta sauce (I checked the ingredients first)
1/2 cup low moisture, part-skim shredded mozzarella cheese

Cook the turkey meat with the minced garlic in a skillet until browned. Place in a medium bowl.
Preheat oven to 350 degrees. Begin boiling water for your lasagna noodles. Start defrosting the spinach according to the directions on the bag. Drain out the extra water from the spinach. Place into a medium size bowl.
Cook your lasagna noodles until al dente. Strain and pat dry. Place a piece of wax paper on the counter and lay out lasagna noodles.
Add ricotta, parmesan, egg, salt and pepper to spinach. Mix well.
Pour half of the pasta sauce in a 9x13 baking dish.
Spread about ¼ cup of the spinach mixture evenly over each noodle. 
Roll noodles carefully and place seam side down onto the baking dish.
Pour the remaining sauce over the rolls. Spoon sauce over any uncovered noodle areas. The sauce will keep the noodles hydrated and soft while baking. 
Top each one with 1 tablespoon of mozzarella cheese.
Loosely cover the baking dish with foil and bake for 40 minutes.

Adapted from http://www.skinnymom.com/2014/01/16/skinny-lasagna-rolls/ and she also has a TON of other amazing recipes! 

Turkey Meatballs

I made these at 10PM last week after a super long and busy day. Gregg said he liked it and even ate the leftovers. (I really appreciate my taste tester.)

1 lb lean ground turkey

2 eggs beaten (I used Egg Beaters liquid for 2 eggs)

1/4 large onion, finely chopped

2 cloves of garlic

1 tablespoon dried parsley

1 tablespoon italian seasoning (you could use your own mixture for even healthier)

1 tablespoon red pepper flakes

1 teaspoon onion powder

1 teaspoon garlic powder

Whole wheat spaghetti noodles or pasta of choice. I was even considering meatball subs.

Preheat oven to 350 degrees. Mix all of the ingredients together in a medium sized bowl. (I dug in with my hands.) Roll the meat mixture into 1 inch balls and place on an olive oil or cooking sprayed baking sheet. Heat in the oven for 25 minutes or until cooked through. When the meatballs are cooked, put them into the bowl with your tomato sauce. Let the cool and set in sauce for about 15 minutes. I served with whole wheat spaghetti noodles. 

While those are cooking make your homemade tomato sauce. 

(I honestly would double the sauce recipe if I make it again because there didn't seem to be enough extra sauce for my pasta.) -------> These ingredient measurements are the original, not doubled. 

2 cups of unsweetened organic tomato sauce

2 cloves of minced garlic

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon dried parsley

Heat the minced garlic in a medium sized pot over medium heat. After about 5 minutes add remaining ingredients and stir together. Cook over medium heat for 10 minutes stirring occasionally. 

-----Recipe adapted from brokeandbougie.blogspot.com

Loaded Potato and Buffalo Chicken Casserole: Football Food

Gregg actually saw this and asked me to make it. Naturally, I looked at the ingredients and tried to see what I could do to make it as healthy as possible but still delicious. As soon as I saw it I thought FOOTBALL. And oh is football season approaching fast!!! GAME.....COCKS! As you will see in my recipe notes this one was spicy for all you hot sauce lovers but you could easily take the spicy out. Here ya go!

So the original recipe called for 6 tablespoons of hot sauce but I think you would need to hospitalize me if I would have used that much. If you loveeee hot sauce you might can handle it. If you don’t like spicy I would only do 1 teaspoon of paprika and only 1 tablespoon (or less) hot sauce.  <------- that’s your warning. ;)

2 pounds boneless chicken breasts, raw, cubed (1")

8 medium red potatoes, cut in 1/2" cubes

1/3 cup olive oil

1 tsp salt

1 Tbsp. black pepper

1 Tbsp. paprika (use your discretion on this spice level. I would use 1 teaspoon next time.)

2 Tbsp. garlic powder

2 Tbsp. hot sauce (Again, personal taste, I would use less.)

Topping:

2 cups fiesta blend cheese (I used reduced fat cheese.)

1 cup crumbled bacon (I used turkey bacon.)

1 cup diced green onion

Preheat oven to 500 degrees. Spray a 9x13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the sauce mixture as possible. Bake the potatoes for 20 minutes, stirring after 10 minutes. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.

Serve with extra hot sauce and/or ranch dressing if desired. Neither for a healthier option. :)

Go Cocks! 

Make Ahead Chicken Pot Pie

Even if you don't make this ahead of time it still doesn't take too long but being able to make this, freeze it and then throw it in the oven when you are ready will sure be convenient during the school year. This is so delicious! There is also a vegan option at the bottom for this recipe as well. So warm and delicious.

3/4 cup chopped onion

1 large clove garlic, minced

2 cups veggie broth (I use low sodium)

2 cups frozen mixed vegetables (you could also use fresh veggies)

1/4 cup unsweetened plain almond milk

1/4 cup organic all purpose flour

2 bay leaves

sea salt and black pepper to taste

1 roll store bought or homemade pie crust

1/2 pound chicken breast

2 tablespoons olive oil

Preheat oven to 425 degrees. Spray a baking dish with non-stick cooking spray. And place on a baking

sheet in case of run over.

Add 2 tablespoons olive oil to a large saucepan over medium heat Add onion, garlic

and a pinch of salt and stir. Cook until onions are soft. Add the flour and stir with a whisk then slowly 

whisk in the broth. Add almond milk, bay leaves, and stir. Let mixture simmer until thickened (about 10 

minutes. *If the sauce appears too thin, add in 1 tablespoon of flour and whisk. Wait a few minutes and 

repeat as needed.

In a pan cook chicken in 1 teaspoon of coconut oil (or olive oil) then dice.

While the sauce is thickening add the diced chicken and stir. Once the sauce is thickened, add the 

veggies and cook for 5 more minutes. Add salt and pepper. Taste and adjust seasonings to your 

preference. Throw out the bay leaves and pour the mixture into the baking dish. Top the mixture with 

the pie crust

Option 1: Bake until the crust is golden brown and the filling is bubbly (about 14-17 minutes). Let it 

cool for 5 minutes before serving.

Option 2: Make ahead option!!!!! Make as directed and pour the cooked veggie mixture into your dish, top with pie crust and freeze. When ready to eat, preheat oven to 425 and cook until the crust is golden brown and the mixture is bubbly (about 20-30 minutes).

Adapted from Minimalistbaker.com with vegan option at http://minimalistbaker.com/1-hour-vegan-pot-pies/

Southwestern BBQ Wraps

You can't get any EASIER than this! If you pre-cook the chicken, then this recipe is a matter of dumping, stirring, and zapping. Soooo yum and I've eaten it for multiple meals. SUPER QUICK!

1/2 pound chicken breasts

1 teaspoon coconut oil (olive oil works too) 

1 can no salt added corn –drained and rinsed

1 can low sodium black beans –drained and rinsed

2 tablespoons barbeque sauce of choice (or more if desired)

1 teaspoon chopped cilantro

1 tablespoon light sour cream

1 teaspoon olive oil

Whole grain wraps or corn tortillas

Lettuce, tomato, or other desired toppings.

Cook chicken in coconut oil over medium heat until cooked through. Dice or pull to preferred size for wraps. 

In a medium microwave safe bowl combine chicken, corn, black beans, barbecue sauce, sour cream, cilantro, olive oil. Stir and cover with plastic wrap. Microwave for two minutes or until mixture is desired temperature.

I placed lettuce on the wrap, topped with the chicken mixture, then a small amount of cheese.

Healthy Sloppy Joes and Sweet Potato Fries

This was so delicious that Gregg ate three sandwiches in one sitting and the leftovers did not go to waste! So yum!! 

Healthy Sloppy Joes

1 lb lean ground turkey

2 cups diced onion

4 Tablespoons honey (2 or 3 depending on sweetness preference)

1 Tablespoon Italian seasoning

1 teaspoon sea salt

1 teaspoon pepper

1 Tablespoon garlic powder

1 can organic tomato sauce

2 tablespoons organic tomato paste

1 Tablespoon Rice Vinegar*

1 tablespoon Tamari Soy Sauce*

1 tablespoon apple cider vinegar*

Whole wheat buns or sandwich thins

*if you don't have these ingredients on hand you can replace with Worcestersiresauce-----less healthy option*

 

Cook the onion and bell pepper over medium heat about 2 minutes. Add the turkey, salt, pepper, garlic powder, Italian seasoning, turkey, and honey and cook over medium heat about 10 minutes, or until turkey is completely browned, stir often. --------smells so good!!!!

 

Reduce heat to low and add rice vinegar, Tamari sauce, apple cider vinegar and stir it all together. Now add the tomato sauce and tomato paste and mix until it is all completely mixed together. Cover and heat over low for 5 minutes.

 

Sweet Potato Fries

2 sweet potatoes cut into 1 inch fry pieces. (Use your muscles for this)

2 Tablespoons Extra virgin olive oil (or melted coconut oil

1 tablespoon of cinnamon

Honey to drizzle over top

 

Preheat oven to 475. Slice the sweet potatoes into inch thick fries. 

 

Line a baking sheet with aluminum foil. Toss the fries in the oil and cinnamon and spread out in one layer (Do not overlap any) on the baking sheet and put on the middle rack of the oven for 10 minutes. Flip the fries and allow to cook for an additional 10 minutes. Drizzle with honey for serving.

Hope you love these as much as we did! :) 

Salami Stromboli

So it's not my usual What's for Dinner Wednesday post but I really couldn't wait to share this one! Gregg loved it so much he sat here next to me and ate the whole thing minus what I ate. I am not claiming that this is very healthy but quick and delicious IT IS! You could choose other ingredients to make it healthier as well. Here's what I did:

1 roll of Pilsbury pizza crust

1 package sliced provolone cheese 

1 Nitrate free salami

Finely chopped green onions

Preheat oven to 350 degrees. Spray pan with nonstick spray. 

Unroll dough and flatten out into rectangle. Place cheese in a flat layer covering surface of dough. Place a layer of salami covering cheese. Sprinkle green onions over salami. Roll dough (like a jelly roll) and press seam closed. Place seam side down on pan. Cut a few small slits on top of roll. Bake for 20-35 minutes until dough is golden brown.

You can really use any ingredient you choose. Some modifications to make it healthier could be using a hard cheese like cheddar or Parmesan, use a different nitrate free meat or pulled chicken, hand make dough with fresh ingredients or buy a healthier option. 

Mustard Glazed Cod

With Gregg as my taste tester, I got approval. He loved the lemon flavor however, I would have added only 1 tablespoon of lemon juice. With no filter on this picture, it was very light and flaky, not very fishy tasting! I would serve with some steamed veggies! So without further ado, here's my first quick and tasty dinner! 

Mustard Glazed Cod

*3 filets of cod (tilapia or other white fish would do)

*2 tablespoons of lemon juice (1 if you don't prefer a citrusy taste)

*2 tablespoons I Can't Believe It's Not Butter Spray (I poured from the bottle)

*2 tablespoons Dijon mustard

*1 teaspoon dried basil 

Preheat oven to 450 degrees. Coat pan with non-stick spray. Place fish on pan tucking any thin edges. 

In a bowl combine lemon juice, butter substitute, mustard, and basil. Pour over fish. 

Bake in oven for 6-10 minutes or until fish flakes easily. 

(Adapted from Team Beachbody)