Roasted Brussels Sprouts

Honey Balsamic Roasted Brussels Sprouts

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Equipment

  • baking sheet
  • parchment paper or aluminum foil

Ingredients
  

  • 1 lb Brussels sprouts, trimmed and cut in half There are stores that sell pre-washed and cut Brussels sprouts.
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp honey
  • 1 tsp garlic powder
  • 1 tsp salt
  • Pinch black pepper

Instructions
 

  • Preheat oven to 400°F
  • Line baking sheet with parchment paper or aluminum foil.
  • Mix Brussels sprouts with olive oil, salt, pepper, and garlic powder in a large bowl.
  • In a separate bowl, mix balsamic vinegar and honey together until honey is dissolved. Keep to the side for now.
  • Spread Brussels sprouts on baking sheet and roast for 20 minutes, or until easily speared by a fork or toothpick and brown on the sides.
  • Once done, slide the Brussels sprouts back into the large bowl and drizzle on the vinegar and honey mixture. Mix together

Notes

Serve with protein (i.e. rotisserie chicken, pre-cooked tofu, fish) & grain (i.e. microwaveable brown rice, cous cous, etc.). Or eat as a healthy snack!
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Yummy Chicken Salad

Yummy Chicken Salad

Prep Time 15 minutes
Total Time 15 minutes
Servings 6

Ingredients
  

  • 3 cups Rotisserie chicken, shredded or cubed
  • 3 stalks celery, diced
  • 1 cup grapes, halved or sliced Cutting is optional
  • 1/2 cup Greek yogurt
  • 1 tbsp seasoned rice vinegar can use apple cider vinegar as a substitute. Taste will be slightly different but still really good!
  • Pinch salt
  • Pinch black pepper

Instructions
 

  • Mix shredded or cubed chicken, celery, Greek yogurt, grapes, and seasoned rice vinegar in a medium bowl. Add salt and pepper to taste.

Notes

Use for a sandwich, on top of lettuce for a salad, and/or on pasta!
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Vegetable Hummus Wrap

Vegetable Hummus Wraps

Prep Time 10 minutes
Total Time 10 minutes
Servings 2

Ingredients
  

  • 4 flatbread wraps or large tortillas
  • 1/2 cup hummus may need more depending on preference
  • 1 small cucumber, sliced
  • 1/4 cup crumbled feta cheese with Mediterranean herbs
  • 1/4 cup carrots, sliced
  • Optional: roasted red peppers, spinach, etc.

Instructions
 

  • Spread out hummus on one side of the flatbread or tortilla.
  • Sprinkle on cucumbers, carrots, and cheese. Optional ingredients can be added.
  • Tightly roll and tuck in the sides of the flatbread or tortilla
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Caprese Pasta Salad

Caprese Pasta Salad

Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 6

Ingredients
  

  • 1 Box (12-ounce) pasta (rotini, penne, or any pasta of your choice!)
  • 1 pint cherry tomatoes, halved halving is not necessary!
  • 8 ounces mozzarella balls, halved halving is not necessary!
  • 1/2 cup Italian vinaigrette
  • 3 tsp dried basil
  • Pinch salt
  • Pinch black pepper

Instructions
 

  • Fill a large pot with cool or cold water until the pot is 3/4 full. Bring to a boil.
  • Add pasta and cook for the amount of time listed on the pasta box. Add salt, if desired.
  • Drain the water using a strainer or colander. Rinse pasta with cool water while still in the strainer or colander.
  • Pour the fully-drained pasta into a large bowl and mix in the tomatoes, cheese and Italian vinaigrette. Stir in salt, pepper and basil.

Notes

Cooking time is an estimate. It will depend on the type of pasta that you choose. Please refer to the time listed on the pasta box.
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Chocolate-Cranberry Trail Mix

Chocolate-Cranberry Trail Mix

Prep Time 5 minutes
Total Time 5 minutes
Servings 4 handfuls

Equipment

  • 1 Airtight container

Ingredients
  

  • 1/2 cup salted almonds
  • 1/2 cup sweetened, dried cranberries
  • 1/4 cup mini M&Ms
  • 1/4 cup sunflower seeds
  • 1/4 cup salted, roasted peanuts

Instructions
 

  • Mix all ingredients in a bowl.
  • Pour mixture into an airtight container and keep in a cool area--chocolate melts quickly!

Notes

Feel free to not measure and simply pour in the amount that you would like of each ingredient. Switch out the type of chocolate, nuts and/or dried fruit for any of your favorites! Enjoy!
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Cheesy Nachos

Cheesy Nachos

Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 4

Equipment

  • baking sheet
  • parchment paper or aluminum foil

Ingredients
  

  • 1/2 of 13-ounce bag tortilla chips
  • 2 cups shredded, Mexican cheese instead of measuring, you can use your hands. Two handfuls of cheese will work
  • 1 can pre-made salsa
  • 1 can black beans, rinsed and drained
  • Pinch chili powder
  • Pinch garlic salt
  • Optional Sour cream and guacamole

Instructions
 

  • Preheat oven to 400 °F.
  • Line baking sheet with parchment paper or aluminum foil before adding ingredients. This way there is no mess to clean up!
  • Lay out tortilla chips on baking sheet.
  • In a bowl, mix beans with chili powder and garlic salt. Spoon over tortilla chips.
  • Sprinkle on the cheese.
  • Bake for 6 to 8 minutes. Cheese should be melted.
  • Add as much salsa as desired.
  • Optional: serve with sour cream and guacamole.

Notes

Feel free to substitute the cheese for any dairy-free alternative
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Ham & Cheese Frittata

Ham & Cheese Frittata Muffins

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12

Equipment

  • 1 nonstick 12-cup muffin tin
  • 1 Nonstick cooking spray    Butter can be used as an alternative. Need enough to coat the entire tin

Ingredients
  

  • 1.5 cups frozen spinach, defrosted
  • 1 cup chopped deli ham
  • 8 large eggs
  • 1/2 cup  2% milk Whole, skim and 1% milk can be used as substitutes
  • 1 cup shredded cheddar cheese
  • 1 tsp salt
  • Pinch of black pepper

Instructions
 

  •  Preheat oven to 350 °F.
  • Spray nonstick 12-cup muffin tin with nonstick cooking spray to coat the entire tin.
  • Mix the spinach and ham in a bowl and divide the mixture between the 12 muffin cups.
  • Mix the eggs, milk, salt, pepper, and cheese together in a bowl.
  • Take the egg mixture and pour over the spinach and ham in each of the 12 muffin cups. Fill each muffin cup almost to the top.
  • Bake for about 20 minutes, or until a toothpick or knife can be inserted in the center of the frittata muffin and come out clean.
  • Cool for 5 to 10 minutes. When ready, slide a knife around the inside of each frittata muffin cup to loosen.
  • Remove frittata muffins from the muffin cups.

Notes

For any leftover frittata muffins, put them in an airtight container and place in the fridge. Reheat frittata muffins in the microwave for 30 to 60 seconds.
Alternatively, frittata muffins can be frozen. Tightly wrap each in plastic wrap and place in the freezer. Reheat in the microwave for 60 to 90 seconds.
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Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 34 minutes
Servings 12 muffins

Ingredients
  

  • 3 bananas
  • 2 cups rolled oats
  • 1 egg
  • 3/4 cup milk
  • 1 1/2 tsp vanilla extract
  • 1 tbsp baking powder
  • 1/2 cup chocolate chips

Instructions
 

  • Preheat oven to 350 deg Farenheit.
  • Spray cupcake pan or place cupcake liners in tin.
  • Measure ingredients and place all (except chocolate chips) into blender. Blend.
  • Mix in chocolate chips.
  • Pour batter into tin, about halfway in each cup. Bake for 25-30 min.
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Chicken Stir-Fry Bake

Chicken Stir-Fry

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 34 minutes
Servings 4 servings

Equipment

  • Medium bowl
  • 11x7 in baking dish

Ingredients
  

  • 2 cups uncooked instant rice
  • 2 cups cubed cooked chicken can use rotisserie chicken
  • 1 package 16 ounces frozen stir-fry or mixed vegetables, thawed
  • 1 can 14-1/2 ounces chicken broth
  • 1/4 cup soy sauce
  • 1/4 tsp garlic powder
  • 1/2 to 3/4 teaspoon ground ginger

Instructions
 

  • Place rice in a greased 11x7-in. baking dish.
    2 cups uncooked instant rice
  • Add chicken and vegetables.
    2 cups cubed cooked chicken, 1 package 16 ounces frozen stir-fry or mixed vegetables, thawed
  • Combine remaining ingredients; pour over top.
    1 can 14-1/2 ounces chicken broth, 1/4 cup soy sauce, 1/4 tsp garlic powder, 1/2 to 3/4 teaspoon ground ginger
  • Cover and bake at 375° for 25 minutes or until rice is tender.
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LINK TO RECIPE USED IN THIS POST

Cheesy Quesadillas

Cheesy Quesadillas

Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings 4

Ingredients
  

  • 2 to 3 cups filling: leftover cooked vegetables cooked meat, crumbled tofu, cooked beans, fresh or frozen corn, cooked rice or grains, or any other leftovers
  • 2 teaspoons butter or vegetable oil divided
  • 4 large flour tortillas 9-inch to 10-inch
  • 2 cups shredded cheese such as cheddar, Monterey jack, colby, fontina, or any favorite melting cheese

Instructions
 

  • Prep filling - if cold, warm it in microwave. If raw, cook/steam beforehand. (You can be creative with the filling- beans, sliced protein, and reheated frozen or pre-cooked veggies are all great options)
  • Place 1 tortilla in the skillet and sprinkle all over with ~1/2 cup of cheese (about 1/4 of your shredded cheese pile)
  • Add a layer of filling over half of the tortilla.
  • When the cheese melts, begin lifting a corner of the tortilla and checking the underside. When you see golden-brown spots on the underside of the tortilla, the quesadilla is ready.
  • Transfer to the cutting board and cut into triangles (or not!).
  • Repeat process with the remaining tortillas
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LINK TO RECIPE USED IN THIS POST