Sweet Potato Burger

Bunless, meatless burger. Yup, that's right. I didn't use a bun (non available) and no meat (not every meal needs meat). It was SO delicious! I didn't even think twice before going for seconds! Colton ate his without me telling him to take another bite and in a timely manner (amazing)! Here is the recipe I used.

Sweet Potato Couscous Burgers 

2 medium sweet potatoes

1 onion, diced

1/4 teaspoon salt

1/4 teaspoon pepper

3 garlic cloves, minced

1 tablespoon olive oil

1.5 cups cooked couscous

1/3 cup whole wheat bread crumbs

1/3 cup finely grated parmesan cheese

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh basil

2 tablespoons flaxmeal w/ 5 tablespoons of water, mixed (or two eggs)

Burger toppings (I didn't have much so we used ketchup and mustard)

Clean and pierce sweet potatoes. Place in microwave for about 3 minutes on each side. Heat a large skillet over medium-low heat and add 1/2 tablespoons olive oil. Add in sweet potato, onion, 1/4 teaspoon of salt and 1/4 teaspoon of pepper, stir, cover and cook for 2-3 minutes. Add garlic, cooking for 30 seconds.

Transfer potato mixture to a large bowl (slightly mashing potato with a fork) and add couscous, breadcrumbs, cheese, herbs, and mix well. Once combined, add in flaxmeal, then mix until moistened. Using your hands to bring it together, form four equally-sized patties. Heat the same skillet over medium heat and add olive oil. Add cakes and cook for 3-4 minutes per side, or until golden brown.

Crockpot Tortilla Chicken Stew

This meal was SUPER easy and delicious! I even had seconds! I made my own salsa using canned tomatoes, a yellow pepper, and Tastefully Simple "Simply Salsa". I didn't use olive or yogurt. 

http://www.thegraciouspantry.com/clean-eating-tortilla-chicken-stew/

Clean Eating Tortilla Chicken Stew

(Makes approximately 7 servings)

Ingredients:

• 1 1/2 lb. (680 g) raw chicken breasts
• 1 (12 oz.) jar of your favorite clean salsa (I use Salsa Authentica from Trader Joe’s)
• 1 pound (454g) frozen corn, thawed
• 1 pound (454 g) frozen, mixed bell peppers (also found at Trader Joe’s)
• 3 organic, corn tortillas, ripped or shredded by hand
• Olives and yogurt for garnish (optional)

Directions:

1. Place the chicken in the bottom of the pot, and pour everything else over it. (Cover and store in the fridge overnight if needed)
2. Place pot/insert in your slow cooker and cook on low for 8-10 hours.
3. Note that the tortillas will not look very pretty after cooking. But they do add a nice flavor.
4. When cooking is finished, simply use a wooden spoon to stir everything up and break apart the chicken.
5. Serve garnished with some sliced, black olives and/or a dab of plain yogurt.

Vegan Gluten Free Peanut Butter Swirl Brownies

Below is the original recipe. I only added a spoonful of Natural PB to the mixture and added butterscotch chips because it's Colton's favorite topping. I did double the batter and used an 8x12 pan. http://minimalistbaker.com/vegan-gluten-free-peanut-butter-swirl-brownies/

VEGAN GLUTEN FREE PEANUT BUTTER SWIRL BROWNIES

 

Prep time

10 mins

Cook time

45 mins

Total time

55 mins

Author: Minimalist Baker

Recipe type: Dessert

Cuisine: Vegan, Gluten Free

Serves: 12

INGREDIENTS

• 1 15 oz. can (~ 1 3/4 cups) black beans, well rinsed and drained
• 2 flax eggs (2 Tbsp flaxseed meal + 5 T water)
• 3 Tbsp coconut oil, melted (or sub other oil of choice)
• 3/4 cup cocoa powder (the higher quality the better)
• 1/4 tsp sea salt
• 1 tsp pure vanilla extract
• 1/4 cup maple syrup or agave (or sub honey if not vegan)
• 1/4 cup + 2 tsp raw sugar, ground to fine texture (or sub granulated)
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 cup salted natural peanut butter (smooth or creamy)
• 2 Tbsp powdered sugar
• 1/3 cup dairy-free semisweet chocolate chips + more for topping

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Lightly grease an 8×8 baking pan or a 12-slot standard size muffin pan (not mini).
3. Prepare flax eggs by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
4. Add remaining ingredients through baking soda and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth.
5. If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny. Add almost all of the chocolate chips and stir.
6. Evenly distribute the batter into the 8×8 or muffin tins and smooth the tops with a spoon or your finger.
7. Measure out peanut butter in a mixing cup and add in powdered sugar – mix to combine.
8. To the brownie pan, add dots of the peanut butter powdered sugar mixture and swirl with a toothpick or knife. Sprinkle top with a few more chocolate chips or shaved chocolate.
9. Bake for 20-26 minutes if using muffin tins, or 35-45 minutes if using an 8×8 dish. You want the top dry and the edges to start to pull away from the sides. It shouldn’t be jiggly when shaken.
10. Remove from oven and let cool for 30 minutes in the pan before serving. They will be tender, so remove gently with a spatula or fork. If they’re too tender, let set in the freezer to stiffen so they’re easier to lift out. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist – that’s the point. Plus, they’re vegan so it doesn’t really matter.
11. Store in an airtight container for up to a few days. Refrigerate to keep longer.

Mediterranean Mahi Mahi

I ate pretty healthy all weekend and I wanted to continue the trend so we decided to use the rest of the Mahi Mahi. It was SO good!! It's probably a little high in sodium, though. Here is the original recipe. 

Here is what I did:

Ingredients

• 1 medium onion, chopped
• 1 large green pepper, chopped
• 3-1/2 teaspoons olive oil, divided
• 1 garlic clove, minced
• 3/4 cup salsa, fresh from Weis (it's naturally low in sodium)
• 1/2 cup chicken broth, low sodium
• 1/2 cup halved olives
• 1/2 teaspoon Greek seasoning (I made my own and based it off this recipe). 
• 4 mahi mahi fillets (6 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup mozzarella cheese 

Directions

1. In a large ovenproof skillet, saute onion and green pepper in 1-1/2 teaspoons oil until tender. Add garlic; saute 1 minute longer.
2. Stir in the salsa, wine, olives and Greek seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Transfer to a bowl; set aside.
3. Sprinkle mahi mahi with salt and pepper. In the same skillet, lightly brown fillets in remaining oil for 2 minutes on each side. Spoon salsa mixture over fillets.
4. Bake, uncovered, at 425° for 6 minutes. Sprinkle with cheese; bake 2-3 minutes longer or until fish just turns opaque. 

Greek Stuffed Peppers

Okay, this recipe scared me. Lots of ingredients and lots of instructions. It wasn't as bad as I anticipated and it was well worth it. Everyone ate them and enjoyed them! This will go on our monthly rotation. I say monthly because we don't have much of a rotation right now since I'm enjoying trying new recipes!

Of course I followed a recipe with the ingredients I had. Below is what I used. Here is the original recipe.

Greek Stuffed Peppers gluten-free, vegan option // yields about 6-8 halved stuffed peppers

• 1 cup couscous
• 1 cup low/no sodium chicken stock
• 1 cup water
• 3-4 red bell peppers,  halved + de-seeded
• 3/4 cup chopped onion
• 2 teaspoons garlic
• 1 tablespoon dried oregano
• 1/4 teaspoon black pepper
• 1 1/2 cups chickpeas, rinsed + drained
• 1/2 cup olives
• 1/2 cup chopped sun-dried tomatoes
• 6 handfuls baby spinach
• 1 tablespoon lemon juice
• salt to taste
• olive oil, for cooking

1. Cook couscous according to package using chicken stock.
2. Preheat your oven to broil and lightly oil, salt, and pepper the halved peppers and place on a baking sheet.
3. Heat a large pan over medium and add 2-3 teaspoons of olive oil.
4. Once hot, add the onion and stir occasionally until translucent and soft.  About 5-8 minutes.
5. Stir in the garlic, oregano, and black pepper for 30 seconds until fragrant, then add in the chickpeas and cook for about 6-8 minutes until starting to brown.
6. While cooking, place peppers under the broiler for a 2-4 minutes, then flip and broil for another 2-4 minutes.  You want them slightly tender, not limp.  Set aside.
7. To your pan add the olives, sun-dried tomatoes, and couscous and stir together.
8. Add in your spinach and incorporate until just starting to wilt, another 3-4 minutes.
9. Add lemon juice, then give it one more stir and taste. 
10. Lightly pack into peppers, top with remaining feta, and place under the broiler until the mixture starts to brown.  About 2-3 minutes.

Oatmeal Cookies for Valentine's Day

Steve wanted oatmeal cookies and Colton wanted to add something to his Valentine cards so I killed two birds with one stone and made little Oatmeal cookies. Yum!

Ingredients:

• 3 Cups Quick Oats
• 3 Very ripe bananas
• 3 Tbsp Natural Peanut Butter
• 2 Tbsp coconut oil
• 1/2 Cup Unsweetened Apple Sauce
• 2 Tsp Pure Maple Syrup
• 1 Tsp Cinnamon
• 1 Tbsp Cocoa Powder
• Handful of dark chocolate chips (optional)

Directions:

1. Pre heat oven to 350 degrees. Peel and mash bananas. 
2. Melt coconut oil and add it, maple syrup, and peanut butter to the bananas and mix well.
3. Mix the rest of the ingredients together. 
4. Scoop small balls onto cookie sheet lined with parchment paper. Add chips if desired. Cook for 10 minutes.

EASY Crock Pot Lasagna Soup

Tuesday was a super busy day for us. I had 40 minutes to get the kids in the house, dogs out and back in before they run in the street, and have all of us done eating before we leave for our first Family Be FIT class. The dogs and kids ended up in the neighbors house while I'm trying to get the kids in the car. AH! Luckily my awesome neighbor kept the dogs and one kid. Sweet! 

This was SUPER easy and everyone enjoyed it! Not the most nutritious meal I've made but I'll make it again and add a side of veggies! Of course I had to make a few adjustments. The original recipe is here. 

Ingredients:
1 lb ground turkey
4 cups of chicken broth, low sodium
4-5 cloves of garlic, minced
1 TB dried parsley
1 TB dried basil

1 chopped onion
1, 28 oz can of diced tomatoes, low sodium
1, 6oz can of tomato paste
1 cup homemade tomato soup
1-2 cups couscous
1/4 tsp pepper
1/4 tsp salt

1 cup of water
Optional topping- shredded cheese

1. First mix together the can of tomatoes, and tomato paste in crockpot.

2. Next add broth, turkey, garlic, parsley, basil, onion, tomato soup, and salt/pepper.

3. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.

4. When 30 minutes are left of cook time, add in the 1 cup of water and couscous. Stir to combine. Put lid back on and continue cooking for 30 minutes.

You do NOT have to brown the turkey before putting into the crock pot. I did not pre-cook the meat first. I was shocked when the recipe said this but I decided not to brown the meat to save time.

Broccoli Pepper Quinoa Casserole

I followed this recipe but made a few changes. Are you tired of me saying that? The point is, you don't need to follow a recipe exactly as it stands. I didn't think I'd have enough broccoli and I wanted to add another vegetable for more nutrients. Next time I would add scallops or maybe chicken. Here is the original recipe. Below is what I did:

Ingredients

• 3 cups chopped broccoli
• 1 pepper (I used yellow), chopped
• 3 cups cooked quinoa (about 1 cup uncooked)
• 2 cups Cream of Celery Soup (see below)
• ½ teaspoon ground mustard
• ¼ teaspoon cayenne pepper
• 1 ½ cups mozzarella cheese, divided

Instructions

1. Preheat oven to 350 degrees.
2. Toss together broccoli and quinoa in a large bowl. Add cream of celery soup, ground mustard, cayenne pepper and ¾ cup of shredded cheese. Toss well and transfer to a 13 x 9 baking dish. Top with remaining ¾ cup of cheese and bake for 40 to 45 minutes.

Cream of Celery Soup

Ingredients

• 3 tablespoons extra virgin olive oil
• ¼ cup toasted wheat flour (or flour of choice)
• 1 cup unsweetened almond milk
• 1 cup chicken broth, low sodium
• 1/2 cup finely chopped celery
• 2 tablespoons Parmesan cheese 
• ½ teaspoon onion powder
• ¼ teaspoon smoked paprika
• 1 teaspoon sea salt
• ¼ teaspoon fresh ground black pepper

Instructions

1. Heat olive oil over medium heat. Add in flour and whisk. Cook for 2 to 3 minutes, until the mixture bubbles and begins to brown. Whisk in almond milk and vegetable broth. Cook, whisking frequently, for 5 to 7 minutes or until the mixture begins to thicken.
2. Stir in the celery, Parmesan cheese, onion powder, smoked paprika, pepper, and sea salt. Simmer for 6 to 8 minutes. Allow to cool to use in a recipe or freeze in 2 cup portions for later use.

Tomato Soup on a Snowy Day!

It was cold and snowing today. I wanted some comfort food so we enjoyed grilled cheese and tomato soup. Here is a hint when choosing canned tomatoes - look at the amount of vitamin C. It should be more than 2%. I found organic tomatoes with no salt added at Costco that contain 20%. Even the organic tomatoes from Wal-Mart only have 2%. I believe this number is so low because the tomatoes might have been picked too early. 

Ingredients

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 Tbsp Garlic powder
• 4 - 14.5 oz can diced tomatoes, no salt added
• 1-2 peppers, chopped
• 1-2 cup mixed veggies
• 1/4 cup basil, finely chopped
• 2 tsp sugar
• 1/2 tsp salt
• 1/2 tsp cayenne red pepper
• 1/2 tsp fresh ground black pepper
• 2 cups chicken stock
• 1 cup flour (I used whole wheat)
• 1 cup almond milk
• 6 oz Greek yogurt

Instructions

1. Heat the olive oil over medium heat. Sauté onion and mixed veggies until they are tender. Add the garlic and sauté for a minute. Add in tomatoes, peppers, basil, cayenne red pepper, pepper, sugar and salt.
2. In a medium bowl, wish together the chicken stock and flour. Add to the pan and bring to a boil. Reduce heat and simmer for five minutes.
3. Remove from heat and allow to cool slightly. Puree in a blender or food processor.
4. In a medium bowl, stir together the milk and yogurt. Return the soup to the heat over low and add in the yogurt mixture. 

This makes a lot of soup! It made enough to freeze and still have extras for this week. 

Best Meatballs Ever!

Colton asked what we were having for dinner. I told him meatballs. He said, "What kind? The kind you buy at the store or the ones you make with ingredients?" I can only laugh. This child knows I want us all to be healthy and he is always a bit leery of the food I put in front of him. I am very glad my neighbor suggested this recipe and website to me, knowing I love a healthy twist on common foods. http://www.cookingquinoa.net/quinoa-turkey-meatballs.

Before you continue, Colton said he loves my meatballs and "they are as good as the kind at the store!"

Of course I adjusted the ingredients to what I had in stock. Below is what I used. Click on the link above for the original recipe.

Ingredients

• 1 lb of ground turkey (I used lean 93%)
• 1 cup of cooked quinoa (any color will do)
• 1 medium yellow onion, diced very small
• 6 garlic cloves, minced
• 1 cup of chopped spinach leaves
• 1/4 teaspoon of red chili flakes
• 2 tablespoon of low sodium soy sauce
• 1 tsp Sriracha sauce 
• 1 tablespoon of Basil leaves
• 1 teaspoon of Oregano 
• 1 teaspoon of Salt 
• 1 teaspoon of Pepper 
• 1 tablespoon of Chia seeds

Instructions

1. Preheat your oven to 350 and spray your baking pan with sides with baking spray. Set aside. 
2. In your stand mixer with the paddle attached, add all of the ingredients and mix until incorporated. Then form meatballs, rolling in between your hands and then lay out on your baking sheet. Repeat until you use all of the meat mixture. 
3. Bake for 35 minutes or a little more – until golden brown. Rotate them half way through the baking time

Seared Scallops Dinner

My husband claims this is the best meal I ever made. I have to disagree, though it was good. I used this recipe from Real Simple. I made modifications because of what I had on hand. Below is what I used, not what the original recipe called for.

Ingredients

• 1 cup couscous
• 2 teaspoons plus 1 tablespoon olive oil
• 16 sea scallops (about 1 1/2 pounds)
• kosher salt and black pepper
• 1/2 C Orange Juice
• 1 Bunch of Broccoli
• 1 Cup baby carrots, halved

Directions

1. Cook the couscous according to the package directions.
2. Meanwhile, heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat.
3. Pat the scallops dry and season with ¼ teaspoon each salt and pepper. Cook until opaque throughout and golden brown, 2 to 3 minutes per side. Transfer to a plate and cover.
4. Wipe out the skillet. Heat the remaining tablespoon of oil over medium-high heat. Add the carrots and broccoli and sprinkle with salt and pepper.
5. Cover and cook until the veggies are tender, about 4-5 minutes. Serve with the scallops and couscous.