Lemon-Pepper Chicken w/Stir Fry veggies & Rice

This meal was seriously delicious!~ Although, since making it I have decided to cut back on white grains, so I suggest replacing the white rice with brown rice. As you can see my portion of chicken is very small & my portion of veggies is much larger. This is because I am trying to eat as other countries do, using meat for flavor not fullness. You can adjust your portion sizes accordingly to your diet. This meal is intended to serve two. =-)

What You'll Need:

- 1 Organic Chicken Breast (I bought this one from Sprouts)

- 4c Stir Fry Veggies (A blend of broccoli, carrots, bell pepper, snap peas, and mushrooms *there aren't any mushrooms present in the photo because my hubby has me pick them out,lol)

- 1 small yellow onion

- 2c white or brown rice, cooked

- 1/4 teaspoon oil, plus more for brushing

- 1 tablespoon Lemon-Pepper Seasoning

Method: Preheat oven to 400F. Chop onion and in a skillet mix with 1/4 teaspoon oil. Cook onion over low/med heat until onion starts to sweat and juices form. Add in Stir Fry mix and stir until all veggies are coated. Cover and Cook for 15mins or until veggies are tender. Using a pastry brush or the tips of your fingers brush oil onto the chicken breast. Season with Lemon-Pepper,(Lemon-Pepper is a strong seasoning which I happen to love lots of it on my food, you can add more or less depending on your preference) and Bake uncovered for 30mins or until juices run clear. *For a crispier chicken switch oven to Broil for about 5mins or until chicken is at desired crispness. Enjoy!~

Sausage Stuffed Jalapeno

We try to avoid eating meat & dairy products during the week and only have them on what we have dubbed "Traditional Sunday". Let me tell you, these stuffed jalapeños are worth the wait.

What You'll Need:

- 5 Large Jalapenos, cut in half and seeds removed

- 2-3 Organic Sausage Links (For lower fat use a turkey or chicken sausage)

- 1c Shredded Organic cheese (Here i used a blend of Monterey & cheddar)

- 1/4c bread crumbs (i used Panko) *optional

- Oil

Method: Preheat oven to 425F. After you have cut and removed the seeds from jalapeños, lay them out in a well oiled baking dish. Cut sausage links into small bite size chunks. In a skillet cook sausage over med heat until cooked through. Allow to cool 5 minutes. In a large bowl mix cheese, sausage and bread crumbs. Stuff each jalapeño half with with mixture. Bake about 20 mins or until cheese is bubbly and brown. Enjoy with some low-fat ranch or Cesar or try my Vegan Ranch & Caesar Dips shown at the bottom of this page.

* Vegan Ranch or Caesar:

- 1 packet 'Simply Organic' Ranch or Caesar seasonings

- 1 cup Veganese

- 1/4c soy milk

Method: Whisk all ingredients together and let refrigerate at least two hours before serving. (My hubby loves to each these dips with carrot sticks!~)

Homemade Pita Bread

These pita pockets are super quick & easy!~ Set aside 30mins for dough to set plus, another 10mins to bake and your ready to fill with your choice of goodies.

What you'll need:

- 1 Tablespoon yeast (I use dry active)

- 3 1/2c Flour

- 1 teaspoon salt

- 1 1/4c warm water (i just use warm water from the faucet)

Method: In a bowl add water and yeast together and allow to set 5 minutes. Add in salt and 1 1/2 cups of the flour. Stir until mixture looks like batter. (I used a hand-held pastry blender but if you have a stand mixture you can use that too) Stir in the rest of the flour. Knead by hand or with dough hook in stand mixer for about 8 minutes. Divided dough into 6 balls for large pitas or 12 balls for smaller pitas. Roll balls of dough out into 1/4in thick round disks and allow to sit on a floured surface for about 30mins or until dough is slightly puffy. Preheat oven to 425F and layout of a large baking sheet. Bake for 8-10mins. Allow to cool 1 minute then split with knife and stuff with your choice of veggies, fruit, honey, or meats. Enjoy!~

*I found that I couldn't fit all of the dough on a baking sheet at once, and some of the dough dried out, place wet paper towel or kitchen towels on remaining dough until you are ready for it.

* This recipe has been adapted from underthehighchair.com

~Fool Proof~ Carrot Bread with raisins and walnuts

Mmmm, Crunchy on the outside & soft on the inside. By following this extremely easy recipe I have gone from baking bricks of dough to Bakery quality bread!~ You can not mess this up, I seriously only measured the flour and liquid, then "eye-balled" the rest!~

*Vegan Friendly

*Good Source of Healthy Fat

What You'll Need:

- 3c Flour (I use an unbleached flour here, but you can use any kind)

- 1/2 teaspoon salt

- 3/4 teaspoon sugar

- 1/4 teaspoon dry or active yeast (yes I know its very little yeast but trust me it works!~)

- 2c Carrot Juice (I made my own with my Breville Juicer, though store bought will work)

- 1/4c raisins

- 1/4c walnut pieces

- Olive Oil, for brushing

Method: In a large bowl combine Flour, Salt, Sugar & Yeast. Add in Carrot Juice stirring until well incorporated (you can use a spoon but I find my hand-held pastry blender does a wonderful job). Stir in raisins and walnuts. Cover bowl (i just use a dinner plate) and allow dough to rise 10-18hrs. (I have done both 10 & 18hrs and the dough turns out the same both ways.) With a bowl scraper or wet hands pull dough out of bowl and onto a floured surface in one piece. (Dough will be very sticky, which means your doing great) Fold dough over itself 2 times. Lightly Oil a large bowl and place dough inside, cover, and let rise again 1-2hrs. 20 mins before you bake your bread preheat your oven to 500F. Oil a glass. cast iron, or enameled baking dish with an oven safe lid and place in oven while it preheats. (You can also make bread into baguettes just oil a baking sheet and place in 5mins before ready to bake) This time the dough should just slide out of the bowl. Slide the dough out onto a floured surface and fold over itself twice. Carefully remove baking dish or baking sheet  from oven. If using a baking dish gently place dough into dish and bake covered for 25mins, then remove lid and bake an additional 10mins or until top is starting to brown. If using baking sheet, divide dough in half and form loaves. Bake for 20mins or until top is starting to brown. Slice with bread knife & enjoy with softened vegan or organic butter!~

Vegan Veggie Flautas

Get your Mexican Food Fix without worrying about the fat & calories!~ 

*Low in fat

*Vegan Friendly

*Low in Calories

What You'll Need:

 - 2 Flour Tortillas

 - 1/2c Yellow or White Corn, off the cob ( I use frozen organic white corn)

 - 1 Orange Bell Pepper

 - 1 Yellow Onion

 - 1 Lrg Jalapeño

 - 1 1/2 teaspoons Chili Powder

 - 1/2 teaspoon Cumin

 - Ground Black Pepper to taste

 - 1/4c Organic Salsa (I use Kirkland Organic Salsa from Costco)

 - 1/2 Tablespoon oil, plus more for brushing

 Method: Preheat Oven to 400F. Chop Jalapeño, Bell Pepper, and Onion. Pour the 1/2 Tablespoon of oil into a skillet, Add in veggies and seasonings and stir in until evenly coated. Cook over med heat about 10mins or until veggie are tender. Cut Tortillas in half. Put 1/4 of the veggie mixture onto a far end of the tortillas half and roll. Repeat three more time with remaining mixture and tortillas. With a pastry brush or the tips of your fingers, lightly brush tops of rolls with oil. Lay rolls in a baking dish and bake 10-15 mins or until tops are brown. Top with salsa and Enjoy!~ * You can also add in some Boca Vegan Crumbles & Black Beans.  

Super Easy Chocolate Chip Banana Ice-Cream

Needing a way to cool down this summer without all the added calories and fat? This low fat, no sugar added ice-cream is a real treat!~


*Low in fat
*Low in Calories
*Vegan Friendly Version
*No Sugar Added

What You'll Need:

- 2 Bananas, Frozen

- 2 Tablespoons Chocolate Chips

- 1/4c Milk of Choice (I use Soy Milk, but any type of milk will work)

- 1 teaspoon vanilla extract

Method: Allow bananas to freeze for a least 2 hours. In a blender combine bananas, milk, vanilla, and chocolate chips, Pulse until well blended. If ice-cream is thinker than you want add and few drops of milk at a time until desired consistency is reached. Enjoy!~

Maple-Granola Baked Apples

This sweet, low carb treat is great for breakfast or snack time for children and adults alike.


*Low in Fat
*Vegan Friendly

What You'll Need:

- 4 Apples of choice (I use Organic Gala)

- 1/4c Granola (I used vanilla strawberry here)

- 2 tablespoons Maple Syrup

- 2 tablespoons Brown Sugar (I use anything with Fair Trade Symbol)

- 1tablespoon butter (Use vegan butter, Earth Balance Coconut Butter)

Method: Preheat oven to 400F. In a sauce pan melt butter over low heat. Add in Brown Sugar and Maple Syrup. Heat until Brown sugar is fully dissolved, then remove from heat. Peel, core and cube apples. Mix apples in with sauce pan mixture, Stir until apples are evenly coated. Pour into a baking dish and baked for 25-30mins or until apples are tender. Top with Granola and Enjoy!~

Opened Face Samich

Looking for a way to start off your day right? This high in healthy fat (yes there is such a thing!) low calorie, low carb Samich is for you!~


*Good Source of Protein
*High in Healthy Fat
*Energy Boost Meal

What You'll Need:

-Half of a Low Calorie Bagel (I prefer the bottom half, this is an onion bagel)

-Half of an Avocado

-1 egg

-Hot Sauce (I LOVE Chulula)

Method: Fill the bottom of a skillet with water, about an inch deep. Carefully crack egg and gently pour into water, so not to break the yolk, bring water to a slow boil and cook for about 3-5mins. Carefully remove egg from water and drain on paper towels or for the environmentally savvy a kitchen towel. Toast Bagel half in toaster until desired darkness had been reached. Top with Avocado then Poached Egg Then Hot Sauce...Enjoy =-)

Homemade Cinna-Styx

These are one of my kiddos favorite treats!~ Quick and Easy Buttery-Crisp Cinna-Styx!~


*Vegan Friendly Version

What You'll need:

• 3 cups flour
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 cup milk (I have used soy, almond and organic cow's milk and
• 1/4 cup margarine (1/2 stick i use vegan Earth Balance)
• 1/4 cup sugar 
• Cinnamon 

Method: Preheat Oven to 425. Slice butter and lay out in a rectangular or square baking dish, Place dish in oven until butter in melted but not brown. Remove from oven and allow to cool.  In a large bowl mix flour, salt and baking soda. Slowly add in milk while stirring until a slightly sticky ball forms. Let set for 10mins. On a well floured surface roll out dough to fit your baking dish. With a pizza cutter or sharp knife slice dough into 2 inch wide bread-sticks then divide in half to make two short sticks. Move dough into baking dish a gently press down into butter. Generously sprinkle dough with sugar and cinnamon. Cover with foil and bake 25-30 mins or until cooked through.

Baby Pop-Overs

I often describe these Baby Pop-Overs as if a pancake and a roll had a baby... Buttery, Soft and Springy these are the perfect complement to any meal

What You'll Need:

-1c All Purpose Flour

-1c Whole Milk (I use soy)

-1 Pinch Salt

-1 Egg (We use Organic Valley)

-Olive Oil

-Blender 

-12c Muffin Tin

Method: Preheat Oven to 425F with empty Muffin Tin inside. In your blender mix Flour, Egg, Salt and Milk. Using an oven mitt quickly remove muffin tin from oven and place on counter. Quickly fill each section of the tin 1/4 of the way with oil. Fill another 1/4 of the way with batter. Place tray in oven and Do Not open again for 14mins or until golden brown. Remove from oven and place Pop-Overs on a cooling rack until ready to serve.

BBQ Bacon Baguette

This was a real light and tasty treat for dinner last night.

What you'll need:

-1 Yellow Onion

-3 Lrg Jalapeños

-4 slices of Bacon (I use Coleman it is Hormone and Antibiotic Free)

-2 Table BBQ Sauce (I make my own see recipe at bottom) 

-1 Lrg or 2 small Baguettes (Store bought is fine, however i made my own using this surprisingly simple and easy no knead recipe by Jim Lahey) 

- 1 Teaspoon Oil

Method: If making your own Baguettes bake and allow to cool, If using store bought toast in oven @425F for about 15 mins or until golden and crisp. Chop Onion and Jalapeños into large chunks. In a bowl, toss veggies with Oil until evenly coated. In a Skillet saute veggies about 10mins on med heat. Cut Bacon slices into fourths and Add to veggie mixture cook until Bacon is fully cooked through and crisp. Using a bread or serrated knife cut Baguettes length wise without cutting all the way through and then cut Baguette in half to make bread for two sandwiches. Layer each Baguette veggie mixture, bacon and BBQ sauce. *For a vegan version leave Bacon off and Add Bell Peppers.

BBQ Sauce:

What You'll Need:

-1c Ketchup ( I use Heniz Organic) 

-1 Tablespoon white vinegar

-1/4c Brown Sugar (I use anything with Fair Trade Symbol)

-1 Tablespoon Dry Mustard (You use Mustard for a bottle or even Spicy Mustard for a spicy taste)

-1/4c Worcestershire Sauce or for a lower sodium count use Bragg's Amino Acids (Same great taste, maybe even better)

Method: Add all ingredients to a saucepan, and cook on low/med heat for 15mins, stirring occasionally. 

Split Chicken W/Stuffing

                                               

Stuffing anyone?

Believe it or not something this good IS low in Fat & Calories!~


*Low in Fat
*Low in Calories
*Good Source if Protein

What You'll Need:

Chicken:

-2 Boneless Skinless Chicken Breasts

-4 Slices of Bacon

-1/4 teaspoon oil, divided

-2oz Cream of celery

Stuffing:

-1 Yellow Onion

-1Red Bell Pepper

-1Bunch Celery

-6 Slices Bread of your choice

-2 Tablespoons Poultry Seasoning

-Pepper to taste

-2 Egg Whites

-1c Broth of your choice (I use Vegan Broth)

-1/2 tablespoon oil

Method:

Stuffing:Lay out bread slices on a pan and allow to air dry 1-2 hrs. *If pressed for time place bread slice in oven @ 250F, for 5 mins. Then allow to air dry until you are ready for them. Cut Onion, Bell Pepper and Celery into small pieces. Toss in a bowl and Add oil stir until evenly coated. Put in a skillet,( I use and Love  Cuisinart GreenGourmet Pans, ) and cook on med heat until veggies are tender and remove from heat. Cut bread slices into cubes and Add in with veggies. Add in poultry seasoning and ground pepper. Toss together and then moisten with broth. Put mixture into a lightly buttered baking dish. Drizzle with egg whites. Bake @ 375F for 20mins or until brown.

Chicken: In a skillet crisp Bacon until fully cooked. Butterfly each chicken breast. With a heavy object pound out each chicken breast until evenly flat. Lay each chicken breast open faced in a baking dish. Evenly layer each chicken breast with 1 oz of cream of celery. Slice Bacon into small pieces. Put two slices worth on each chicken breast. Put about a cup of stuffing on each breast and fold shut. Take remaining oil and rub  the top of each chicken breast until coated. Bake @ 425F for 20-25 mins or until juices run clear. Enjoy!~

* For a even lower fat count make your own Vegan Cream of Celery

What You'll Need:

- 1 Bunch Celery

- 1 Yellow Onion

- 1 Small Potato

- 2 Tablespoon Flour

- 6 c Broth

- 1/4c Soy Milk

-1/2 Tablespoon Oil

- Blender

Method:

Cut Onion, Potato and Celery into small pieces. In a bowl toss onions and oil until evenly coated. Cook in a skillet on med heat until onions are clear. Add flour and stir until flour is toasted but not brown about 2 mins. Add in broth and other veggies. Cook about 20mins or until veggies can be easily  pierced with fork. Add in soy milk. Allow to cool slightly. In batch add mixture to blender and blend until smooth. Enjoy!~