Buffalo Chicken Celery Sticks

These bad boys are a super fun semi-healthy appetizer! I absolutely love delish.com and all their crazy fun recipes! It is such a quick and easy recipe. I just bought a rotisserie chicken already cooked from the local grocery store.

Ingredients:

1/3 cup Frank's hot sauce

2 Tblsp mayo

freshly ground black pepper

2 cups shredded rotisserie chicken

4 stalks celery, cut into 3" pieces

1/3 cup crumbled blue cheese

Ranch dressing, for drizzling

Chives, for garnish

Directions:

  In a medium bowl, whisk together hot sauce and mayo and season with salt and pepper to taste. Pour over shredded chicken and mix to combine. Spoon chicken mixture into celery boats. Top with blue cheese, drizzle ranch and garnish with chives. EnJOY!

Kiwi Christmas Tree

I needed a fun and festive but healthy treat for my kids class last week and found some fun ideas on pinterest!

Kiwi Christmas Tree

10 ripe kiwi
1 Palmagranite (you can use strawberries or raspberries as well to add that beautiful red punch)

Peel all kiwi but keep 3 of the peels for the "tree trunk" portion of the treat. Slice kiwi rounds. Assemble on a large serving dish by first placing your kiwi peels as the trunk, then add the kiwi rounds to the plate making into the shape of a tree. Last, place 3-5 palmagranite seeds in a cluster together to form the "ornaments" of the tree, or use slices of strawberries or just one raspberry. One of my friends even made hers with star fruit for the tree topper! So cool! So many fun ways to make a fruit tree. EnJOY!

Crockpot Asian Sesame Chicken

Mmm mmm this is a great Fall recipe, ok it's a great any day recipe! Thanks thefrugalgirls.com for this super easy and fast recipe!

Crockpot Asian Sesame Chicken

4 boneless skinless chicken breasts, thawed
8oz bottle of Kraft Asian Toasted Sesame dressing
1/3 cup Smucker's Apricot preserves
1 packet dry Lipton Onion soup mix
Sesame seeds
Chopped green onions

Cook chicken in crock pot on high for 3 hours or low for 6 hours.
After 3 hours on high or 6 hours on low, drain juices from crockpot.
Mix together Asian Toasted Sesame dressing, apricot preserves, and dry onion soup mix. Pour mixture over chicken, and cook on high for 30 more minutes or until done.
Transfer to a plate and sprinkle with sesame seeds and chopped green onions. EnJOY!

Cowboy Caviar Dip

This is a super easy and tasty dip recipe that I make regularly.  A must try! 

Cowboy Caviar Dip

1 (15oz can) seasoned black eyed peas, rinsed and drained well (I use white beans or chili beans when I can't find black eyed peas

1 (15oz can) seasoned or plain black beans, rinsed and drained well 

3/4 cup frozen sweet corn, thawed

3 green onions, chopped

1/2 cup chopped green bell pepper

2 or 3 tomatoes, diced

1 jalapeno pepper, diced with seeds removed

1/3 cup cilantro, chopped

1 ripe avocado, chopped

Tortilla chips

Dressing:

1 Tblsp olive oil

1 Tblsp white wine vinegar

1/2 lime, juiced

1/2 tsp Dijon mustard

salt and pepper to taste

Combine black eyed peas, beans, green onions, bell pepper, tomatoes, jalapenos and cilantro in a medium bowl. In a small bowl whisk together the olive oil, vinegar, lime juice, dijon mustard, and salt and pepper. Pour over bean mixture. Cover and refrigerate until ready to serve. 

Just before serving, add avocado and gently stir to combine. 

Serve with tortilla chips. EnJOY!

Irish White Bean and Cabbage Stew

I love a good soup recipe! This is a Forks Over Knives recipe and I will definitely add this to our regular menu. So easy and so good! Not to mention so healthy! You can leave out and add in anything you have on hand like I did. I left out the caraway seeds and potatoes and added kale.

Irish White Bean and Cabbage Stew

1 large onion, chopped
salt to taste
3 stalks celery
2-3 cloves garlic, minced
1/2 head cabbage, chopped
4 carrots, sliced
1-1 1/2 lbs potatoes, cut in large dice
1/3 cup pearled barley (or sub. with gluten-free grain)
1 bay leaf
1 tsp thyme
1/2 tsp caraway seeds
1/2 tsp rosemary, crushed
1/2 tsp freshly ground black pepper
6-8 cups low sodium veggie stock (or reg. broth of any kind)
3 cups great northern beans cooked (or 2 cans, drained) (white beans)
1 14.5oz can diced tomatoes
1 Tblsp parsley, chopped

 Place veggies, seasonings, barley and broth into a large stockpot. Cover and simmer until veggies are tender, about 45 minutes. Add remaining ingredients, check seasonings, and add more herbs if necessary. Simmer uncovered for at least 15 minutes before serving.

Optional: Cook in crockpot. Place veggies, seasonings and barley into large slow cooker. Add enough veggie stock to just cover the veggies (start with 6 cups and add more as needed). Cover and cook on low heat for 7 hours.
 Add beans, tomatoes, parsley and salt to taste. check seasonings and add more herbs if necessary.
Cover and cook for another hour. EnJOY!

Beet Pasta with Creamy Pumpkin Sauce

What better Valentine recipe post then something red! I adapted this recipe from my spiralizer cookbook and I was a bit apprehensive about it but ended up loving it! Give yourself plenty of time to prep this one and time to soak your cashews.

Beet Pasta with Creamy Pumpkin Sauce

4 beets, trimmed and peeled
1/2 Tblsp olive oil
3 sage leaves
3/4 cup chicken broth
2 garlic cloves, crushed
1/4 cup chopped shallots
1/2 cup pumpkin puree
1/4 tsp nutmeg
1/4 tsp cinnamon powder
pinch of chili pepper flakes
1/2 cup cashews, pre-soaked in water for atleast 30 minutes
2 Tblsp freshly chopped parsley
pinch of sea salt and pepper
1 Tblsp toasted sesame seeds

Create beet noodles by using the smallest setting on spiralizer then trim pasta to 2 inch strands. Set aside.
Preheat oven to 425 and prepare a parchment lined baking sheet. Place the beet pasta on the baking sheet and drizzle lightly with olive oil and a little salt. Bake for 10-12 minutes.
While the beets are in the oven, heat the oil in a large skillet over medium high heat. Add in the sage and fry it on both sides for 30 seconds. Remove the sage leaves from skillet and set aside on a plate.
In the same skillet place the garlic, pepper flakes and onion and cook for 2 minutes. Pour in the pumpkin puree then season it with salt and pepper, nutmeg and cinnamon, sage leaves. Let the sauce cook for 2-3 minutes then pour it into the blender. Drain the cashews then place them in the blender. Pour in the broth, cover the blender then process for 30 seconds. Set aside.
Take out the beet pasta from the oven and place them in individual bowls. Spoon the pumpkin sauce over each bowl. Sprinkle with sesame seeds and parsley on top. EnJOY!

Sesame Almond Butter Zucchini Noodles

Spiralizer to the rescue! I needed something healthy but not just a salad or another roasted veg. So I came across this amazing recipe on iowagirleats.com and it is a must try! Go buy a spiralizer or zoodler just for this recipe!

Sesame Almond Butter Zucchini Noodles

1/2 cup smooth almond butter (I used natural peanut butter)

3 Tblsp low sodium soy sauce or gluten free Tamari 

1 Tblsp honey

1 tsp toasted sesame oil

1 Tblsp lime juice

1 Tblsp water

salt and pepper to taste

1/4 cup slivered almonds or peanuts (plus more for garnish)

3 small zucchini, spiralized

3/4 cup chopped scallions, green and white parts

2 tsp white sesame seeds

chopped fresh cilantro, for garnish

Combine almond butter, gluten free tamari or soy sauce, honey, sesame oil, lime juice, water, salt and pepper into a food processor then pulse until creamy and transfer to a small bowl. (I just mixed with a fork in a small bowl). 

Place the zucchini noodles into a medium bowl with the scallions. Add the almond butter sauce and nuts and toss to combine thoroughly. Top with sesame seeds, extra chopped nuts and chopped cilantro. Serve immediately. EnJOY!

Avocado and White Bean Salad with Vinaigrette

 This is a super quick, easy, healthy salad that is packed with flavor! I modified this recipe from foreverafterblog.com

Avocado and White Bean Salad with Vinaigrette

1 can white beans
1 avocado, peeled and chopped
1 roma tomato, chopped
1/4 cup sweet onion chopped finely

Vinaigrette:

1 1/2 Tblsp olive oil
1/4 cup lemon juice
1 Tblsp fresh basil, chopped
1 clove garlic, finely chopped
salt and pepper to taste
1 tsp mustard

Whisk vinaigrette ingredients together then pour over salad base and mix well. Refrigerate for a few hours before serving. EnJOY!

Pad Thai Salad

My sweet hubby bought me a sweet spiralizer attachment for my kitchen aid for Christmas. I was skeptical about spiralized veggies but I am such a fan! Absolutely amazing! Ive adapted this recipe from thelondoner.me and I just added some sauteed and seasoned shrimp to my dish.

Pad Thai Salad

1 cucumber
2 large carrots
2 green onions, chopped
1 handful of fresh cilantro
1 mint leaf, diced
1 handful of peanuts, roughly chopped
a couple handfuls of shredded chicken/beef/shrimp or anything you want

Dressing:

Juice of 1 lime
3 Tblsp sesame oil
3 Tblsp soy sauce
1 Tblsp fish sauce
1 Tblsp chili flakes
1 Tblsp honey
1 clove garlic, finely diced

Run your carrots and cucumber through the thinnest setting on your spiralizer. Sprinkle chopped onions on top, chopped cilantro and mint, and your shrimp or protein if using. Shake up all dressing ingredients in a jar until fully mixed, then poor over salad and toss lightly. Sprinkle chopped nuts over the top. EnJOY!

Mexican Street Corn Salad

I love love love this recipe! cookingclassy.com you didn't fail me on this one! It's the perfect street corn taste without the chunks left in your teeth feeling after eating a corn on the cob!

Mexican Street Corn Salad

4 ears fresh corn, husked and kernels cut from cob (3 1/2 cups)
1 1/2 Tblsp veggie oil
salt to taste
1/3 cup chopped red or green onion (if using red run under water and drain to remove harsh bite)
1/3 cup slightly packed cilantro leaves, chopped
1 jalapeno pepper, stemmed, seeded and minced
1 clove garlic, minced
3 oz. Cotija cheese, finely crumbled
3 Tblsp mayo
1 1/2 Tblsp fresh lime juice, divided
1/2 tsp chili powder, then more to taste
1 1/2 medium avocados (semi-firm but ripe) peeled, cored and chopped small

Heat vegetable oil in a large skillet until shimmering. Add corn, season with salt to taste and toss, then let cook, tossing only occasionally (about every 2 minutes) until corn is well charred all over (about 6-10 minutes total). Remove from heat and allow to cool slightly.
Add corn to a medium bowl along with onions, cilantro, jalapeno, garlic, 3/4 of the cotija, mayo, 1 Tblsp lime juice and chili powder and toss. Pour remaining 1/2 Tblsp lime juice over diced avocados then add to bowl with corn mixture and gently toss. Top with remaining Cotija cheese and additional chili powder to taste. EnJOY!

3 Bean Chili for a Crowd

 I found this yummy and filling recipe on a Forks Over Knives app. Super healthy and Hardy, and easy to make. It makes a lot! Perfect for when we have company.

3 Bean Chili for a Crowd

1 large yellow onion, chopped
8 cloves garlic, minced
1 Tblsp cumin seeds, toasted and ground
2 Tblsp ancho chile powder
1 tsp cayenne pepper (I added 1/2 tsp only)
1 1/2 cups tomato paste
3 cups pinto beans, cooked or 2 15oz cans rinsed and drained
1 15oz can black beans, rinsed and drained
1 15 oz can garbanzo beans, rinsed and drained
2 28oz cans diced tomatoes
salt and pepper to taste

 Saute the onion in a large pot over medium heat for 8 minutes. Add water 1-2 Tblsp at a time, as needed to keep the onion from sticking.
 Add the garlic, ground cumin, ancho chile powder, and cayenne pepper. Cook 1 minute.
 Add the tomato paste, pinto beans, black beans, garbanzo beans, diced tomatoes, sea salt and black pepper to taste and 4 cups water.
 Cook 20-25 minutes. EnJOY!

Vegan Banana Muffins

 I have been cooking and baking more plant based foods this last month and had to share this recipe from Forks Over Knives. These are so healthy, so super easy to make and so good! I added frozen blueberries to mine so the baking time was longer. Also I found that tin muffin liners worked better to get the muffins out of.

Just Bananas Muffins

4 very ripe bananas
2 cups oats, ground into flour
1/2 cup unsweetened apple juice
1/2 cup unsweetened applesauce
2 Tblsp ground flaxseeds
1 tsp ground cinnamon
1/2 Tblsp alcohol free vanilla extract
1/2 Tblsp apple cider vinegar
1/2 Tblsp aluminum free baking powder
1/2 tsp baking soda

Preheat oven at 350. Line a muffin pan with 12 cupcake liners. Grind oats into a flour with food processor. Place in a large bowl and add all the other dry ingredients. Puree bananas in a food processor until smooth.
 Add the apple juice, applesauce, vanilla extract and apple cider vinegar and process again until combined. Pour over dry ingredients and mix until just combined. Do not over mix. Pour into TIN muffin liners filling about 2/3 full.
 Bake for 20-22 minutes until tops are golden brown and toothpick comes out clean when inserted into the middle, Let cool. EnJOY!

Slow Cooker Sweet and Sour Chicken

My all time fav Chinese dish is sweet and sour chicken. So when I came across this recipe from thefrugalgirls.com I had to try it and was so in heaven with this one! So easy, so good! I used brown rice for a healthier option. I have this recipe listed under "Healthy" because it is a much lighter version than the restaurants have.

Slow Cooker Sweet and Sour Chicken

4-5 boneless skinless chicken breasts, thawed
1 bottle kikkoman sweet and sour sauce (12oz)
1 can Dole pineapple chunks (20oz)
1 medium sweet yellow onion, chopped into 1/2"-1" pieces
2 green bell peppers, chopped in 1/2"-1" pieces

 Pour pineapple juice only from can into crockpot, then add chicken. Set drained pineapple chunks aside.
 Cook chicken in crockpot on HIGH for 3 hours, covered. After 3 hours, drain juices from crockpot. Remove chicken and cut into cubes, then transfer chicken back to crockpot. Mix together sweet and sour sauce, drained pineapple chunks, chopped onions and chopped peppers, stir well.
 Pour mixture over chicken, stir all together in crockpot, and cook on High for 30 more minutes (covered). Serve over cooked rice. EnJOY!

Chickpea Tacos with Guacamole

Holy Heck I love these tacos! Super quick and easy, and light! A fun new variation to tacos. I found this recipe on coffeeandquinoa.com

Chickpea Tacos with Guacamole

1 tsp olive oil
1 clove garlic, minced
1/4 red onion, minced
1 1/2 cups cooked chickpeas (or 1 14oz can, drained and rinsed)

For the taco seasoning (or use 1/2 a packet of your favorite taco seasoning mix)

1/2 Tblsp chili powder
1/2 tsp smoked paprika
1/2 tsp cumin
1/4 tsp oregano
1/4 tsp kosher salt
1/4 tsp ground black pepper
1/4 tsp cornstarch
1/8 tsp cayenne pepper
1/4 cup water

Guacamole

2 large avocados
1 lime, juiced
salt and pepper to taste
1/2 cup chopped cilantro
1/4 cup onion, chopped finely

Smash your avocados with a fork, add remaining ingredients and mix.

For the Tacos:

 Prep guacamole first and store in refrigerator while prepping tacos. In a small bowl, combine all taco seasoning ingredients, including water.
 In a large pan, heat olive oil over medium heat. Once shimmering, add the garlic and onion and saute until onion is soft, about 3-4 minutes.
 Pour in drained chickpeas and taco seasoning, and stir to combine. Saute, stirring occasionally, until chickpeas are heated through and some of the water is evaporated, 2-3 minutes.
 Serve alongside taco shells, guacamole, cilantro and lime wedges. EnJOY!

Baked Eggs and Ham

Such an easy breakfast!!!! So many ways you can change this recipe up! I do mine basic, just egg and ham, but you could add veggies, herbs, whatever you want! I found this recipe o ohsnapletseat.com

Baked Eggs and Ham

Eggs
Ham (I use a good quality, but you can just use a basic deli sliced ham)
Optional toppings/fillings: cheese, spinach, green onions, sausage, kale, a touch of milk or cream, salt and pepper.

Lightly grease your muffin tins with pam spray. Place 1 or 2 slices of ham inside (I use 2), crack an egg and pop it on top of the ham. You can also do a more scrambled version and crack your eggs into a bowl, add a splash of milk, salt and pepper, whisk, then pour onto ham cups.
Bake at 400 degrees for about 15 minutes. EnJOY!

Whole Wheat Pancakes with Honey Sweetened Strawberry Syrup

I wanted a healthier breakfast option and came across this recipe on cookingclassy.com
Its sweet, hearty and healthy! A perfect start to the day.

Whole Wheat Pancakes with Honey Sweetened Strawberry Syrup

1 1/2 cups whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cup silk milk, almond, cashew, any you like
1 1/2 Tbsp fresh lemon juice (zest lemon first for the syrup)
2 large eggs
1 Tblsp honey
3 Tblsp coconut oil, melted
whipped coconut cream or whipped cream, for serving (optional)

Strawberry Syrup:

1 lb strawberries, diced (3 1/3 cups diced)
1 tsp lemon zest
1/3 cup honey
2 Tblsp water
1 1/2 tsp cornstarch

For the syrup: bring honey, strawberries and lemon zest to a boil in a medium saucepan set over medium-high heat, stirring frequently. Reduce heat slightly and allow to boil about 5 minutes until berries are softened and juices are well extracted.
In a small bowl, whisk together water and cornstarch until smooth then pour into berry mixture. Allow to boil until thickened about 1 minute. Remove from heat and cool slightly.

For the pancakes: Preheat a non stick electric griddle to 375 degrees. In a mixing bowl whisk together wheat flour, baking powder, baking soda and salt for 20 seconds.
In a separate mixing bowl whisk together silk milk and lemon juice then mix in eggs and honey. While whisking stir in coconut oil.
While whisking, slowly pour silk milk mixture into whole wheat flour mixture. Stir just until combined. Spray griddle with non stick cooking spray then pour about 1/3 cup batter onto griddle at a time. Cook until bubbles begin to appear on top surface and bottom is golden brown, then carefully lift and flip to opposite side and cook until bottom is golden brown.
Serve warm with strawberry syrup and optional whipped coconut cream or whipped cream. EnJOY!

Salmon and Veggie Foil Packs

Im always looking for new fish recipes so I was really excited to give this one a try. Ive already made this recipe 4 times since! It is a keeper! You can use so many different veggies to this so don't limit it to whats in this recipe. Adapted from cookingclassy.com

Salmon and Veggie Foil Packs

4 (5-6oz) skinless salmon fillets
2 small zucchini sliced into half moons
2 small yellow squash sliced into half moons
2 shallots, thinly sliced
1 clove garlic, minced
2 1/2 Tblsp olive oil, divided
salt and pepper to taste
1 1/2 Tblsp fresh lemon juice
2 large roma tomatoes, diced
1 Tblsp chopped fresh thyme (or 1 tsp dried)
3/4 tsp dried oregano
1/2 tsp dried marjoram

Preheat oven to 400. Cut 4 sheets of aluminum foil into 17 inch lengths. Toss zucchini, squash, sliced shallot and garlic together with 1 Tblsp olive oil. Season with salt and pepper to taste and divide among 4 sheets of foil, placing veggies in center of foil.
Brush salmon fillets with 1 Tblsp of the olive oil, season bottom side with salt and pepper then place one fillet over each layer of veggies on foil. Drizzle lemon juice over salmon and season top with salt and pepper.
Toss together tomatoes, remaining diced shallot, thyme, oregano and marjoram with remaining 1 1/2 tsp olive oil and season lightly with salt and pepper. Divide tomato mixture over salmon fillets. Wrap sides of foil inward then fold up ends to seal. Place on a rimmed baking sheet and bake in preheated oven until salmon has cooked through, about 25-30 minutes. Carefully open foil packets and serve warm. EnJOY!

Baked Thai Salmon

Oh yes, this as good as it sounds! Easy, healthy, yummy! I make salmon a few times a month so I was excited for a new salmon recipe. ifoodreal.com thank you for this amazing recipe!

Baked Thai Salmon

5-6 sockeye salmon fillets
pinch of salt
1/2 cup + 2 Tblsp Thai sweet chili sauce, divided
2-3 Tblsp green onions, chopped
cooking spray

In large baking dish, lay down salmon fillets in a row. Each fillet, sprinkle with a pinch of salt and top with 1 Tblsp thai sweet chili sauce. Brush or rub with your fingers to coat fish with sauce evenly on top, bottom, and sides. Cover and let marinate in the fridge for atleast 2 hours, overnight is the best. Up to 24 hours.
Turn on oven broiler on high and position top over rack 5" below the heat source. Line large baking sheet with unbleached parchment paper, spray with cooking spray and place salmon fillets skin side down. Coat with remaining marinade from the dish.
Broil for 8 minutes, rotating baking sheet once. Remove from the oven and brush top of each fillet with 2 tsp of thai sweet chili sauce. Return to the oven and broil for another 5 minutes or until salmon has caramelized. Serve hot, garnished with chopped green onions, brown rice or quinoa on the side. EnJOY!

Avocado Caprese Chicken Salad with Balsamic Vinaigrette

This is such a super quick and easy salad recipe but delish and filling. I slightly adapted this recipe from joyfulhealthyeats.com

Avocado Caprese Chicken Salad with Balsamic Vinaigrette

2 boneless skinless chicken breasts
salt and pepper to season chicken
1 cup halved fresh mozzarella balls
1-2 avocados, diced
8 cups fresh spring mix salad, or spinach
1 cup cherry tomatoes, halved or whole
1/4 cup fresh diced basil

Balsamic Vinaigrette:

1 garlic clove, minced
1 tsp dry basil
1 Tblsp dijon mustard
1 Tblsp lemon juice
1/4 cup balsamic vinegar
1/3 cup olive oil
salt and pepper to taste

In a small bowl, mix garlic, dry basil, dijon mustard, lemon juice, balsamic, salt and pepper. Slowly add in olive oil, whisking the entire time until there is no more oil and vinegar separation. Set aside.
Heat grill to medium heat. Add seasoned chicken breast to grill and cook for 5-6 minutes per side until there is no more pink.
To assemble salad, top your lettuce of choice with avocado, cherry tomatoes, fresh basil, fresh mozzarella balls, and sliced grilled chicken. Serve with balsamic vinaigrette. EnJOY!

Slow Cooker Cashew Chicken

Oh mama! Winner Winner Chicken Dinner as Guy F. would say! This recipe is from therecipecritic.com and so flavorful!

Slow Cooker Cashew Chicken

2 lbs boneless skinless chicken breasts, cut into bite sized pieces
3 Tblsp cornstarch
1/2 tsp black pepper
1 Tblsp canola oil
1/2 cup soy sauce
4 Tblsp rice wine vinegar
4 Tblsp ketchup
2 Tblsp sweet chili sauce
2 Tblsp brown sugar
2 garlic cloves, minced
1 tsp grated fresh ginger
1/4 tsp red pepper flakes
1 cup cashews
2 green onions, chopped, for garnish
Cooked brown rice; optional, to serve with.

Combine cornstarch and pepper in resealable plastic bag. Add bite sized pieces of chicken, shake to coat with cornstarch mixture.
Heat oil in skillet over medium high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
Combine soy sauce, vinegar, ketchup, sweet chili sauce, sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (If you like your cashews soft then add to the cooking process, if you like more of a crunch then wait to add them until just before serving time.)
Cook low for 3-4 hours.
Serve over brown rice. EnJOY!