Tuesday, May 31, 2016

Italian Pork Chops

This was tasty way to eat pork chops and was quick!!
Serves 4 - 1 serving = 1 red, 1 green (1 yellow if using pasta or another green if using zoodles)

4 Boneless Pork Chops
1 tbsp of olive oil
1/2 pint of cherry or grape tomatoes, quartered
1/2 diced onion
2 cloves of chopped garlic
1tsp of basil
2tsp of oregano
sea salt
sprinkle of parmesan cheese

Heat oil in pan for a minute on high.

Add pork chops and sear on both sides – around a minute.  Remove pork from pan

Lower heat to medium and add onions – cook until translucent and caramelized.  Add garlic, tomatoes and spices and cook for 2 mins.

Return pork to pan and cook for 2 minutes on one side. Flip. Spoon tomato mixture over each piece of pork and cook another 2 minutes on the other side.

Top with a small sprinkle of parmesan cheese and serve with pasta or, my fav, zucchini noodles!

Saturday, May 21, 2016

Guacamole Turkey Burgers

NEW fav burger!!  This was amazing - and my new favorite way to make guac!!  SO yummy!!
1 red, 1 blue, 1 teaspoon

¾ pound ground turkey
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
1½ avocados (3 blue containers when mashed)
2 teaspoons lime juice
¾ teaspoons garlic powder
3 teaspoons olive oil

Mix the ground turkey together with the chili powder, cumin, onion powder, garlic powder, and salt in a medium bowl  Form into three patties

Heat a large skillet over medium-high heat with 3 teaspoons of olive oil

Cook the patties, making sure they brown on both sides, until they are cooked through

Meanwhile, make your guacamole. Mash together the avocados, lime juice, garlic powder in a bowl. Season to taste with salt

Serve burgers with a dollop (1 blue container's worth) of guacamole on each patty

Zucchini Bake

SOOOO good!!  AMAZING way to cook these!!!
Serves 4: 2 green, ½ blue, 1 teaspoon

½ cup grated parmesan cheese
2 tablespoons freshly grated lemon peel
½ teaspoon dried thyme leaves
½ teaspoon sea salt
½ teaspoon pepper
2 cloves finely chopped garlic
4 large zucchini, quartered lengthwise
1 tablespon olive oil
Lemon wedges

Preheat oven to 350.  Combine the cheese, lemon peel, thyme, oregano, salt, pepper, and garlic in a small bowl; mix well.  Set aside.

Place zucchini skin side down in large baking dish.  Brush with oil, covering all of zucchini.  Sprinkle with cheese mixture.

Bake for 15-20 minutes, or until tender.  Serve with lemon wedges.

Friday, May 20, 2016

Peanutty Peanut Butter Squares

Love finding clean desserts!!  This was EASY and YUMMY!!
Serves 16: 1 yellow, 2 1/2 teaspoons

Nonstick cooking spray
1 1/2 cups all natural smooth peanut butter
1/2 cup raw honey
2 teaspoon pure vanilla extract
2 large eggs, room temp
1/2 teaspoon baking soda

Preheat oven to 350.  Lightly coat 8x8 baking pan with spray - set aside.

Combine peanut butter, honey, extract, eggs, and baking soda in a large bowl, mix well.

Evenly spread batter into prepared pan.  Smooth top with a spatula.

Bake for 20-23 minutes.  Squares may be a little soft when coming out of the oven, but they will continue to cook.  Cool and cut into squares.

Wednesday, May 18, 2016

Honey Mustard Pork Tenderloin

This was yummy -- another fancy, easy way to make pork tenderloin :)
Makes 6 servings

1lb boneless lean pork tenderloin
1/4 cup honey
1/3 cup mustard
1/2 cup orange juice
1T balsamic vinegar
1/2 tsp paprika
1/2 tsp salt
1/4 tsp pepper
1/2 tsp onion powder
2 tsp minced garlic

Whisk everything together in a small bowl.  Transfer to a Ziploc bag and add tenderloin.  Let marindar for at least 30 minutes.

Choose one of the following ways to cook it:
1. Grill, medium heat, internal temp 145 degrees
2. Roast in oven, 425 bake for 25-30 minutes
3. Crock pot, first brown both sides in skillet - then transfer to crockpot, cook on high for 4 hours

Tuesday, May 17, 2016

Turkey, Veggie, Cheese Pasta Bake

Eh this was not very impressive....it sounded so good but it was pretty bland.  I used fresh veggies too, so next time maybe use marinara sauce instead of tomatoes??  Or cottage cheese instead of ricotta??
Serves: 8: 1 red, 1 green, 1 yellow. ½ blue

1lb bag frozen spinach
1lb bag frozen tricolored peppers
28 oz can of petite diced tomatoes (partly drained)
1lb ground turkey
3 cups low fat ricotta cheese
4 cups whole grain pasta
1 ½ cup mozzarella cheese

Cook everything separate and then mix together into 9x13 and bake at 400 for 15 minutes.

Monday, May 16, 2016

Steak Fajitas

AMAZING!!!!  I could eat this every single day!!  :)
Serves 4 (2 fajitas each) - Fixate - 1 green, 1 yellow, 1 red, 1 teaspoon

1 1/2 teaspoons olive oil
2 medium green peppers, cut into strips
1 medium onion, sliced
2 cloves garlic, finely chopped
1lb extra-lean beef sirloin, cut into 2 inch strips
1 teaspoon ground chili powder
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/2 cup salsa
8 (6 inch) corn tortillas, warm
4 tablespoons greek yogurt
1/2 cup chopped cilantro
lime wedges

Heat oil in large nonstick skillet over medium - high heat.  Add bell peppers and onion; cook, stirring occasionally, for 5-6 minutes,or until onion is translucent and peppers are tender.

Add garlic; cook, stirring frequently, for 1 minute.

Add beef, chili powder, cumin, pepper flakes, and salt; cook, stirring occasionally, for 7-8 minutes, or until meat is no longer pink.

Add salsa; cook, stirring frequently for 2-3 minutes or until heated through.

Evenly top each tortilla with beef mixture, yogurt, cilantro, and squeeze of lime.

Sunday, May 15, 2016

Meat & Cheese Lasagna

AMAZING!!!  I should just leave it at that -- this was AMAZING!!!  SOOOO yummy!!!
Serving = 1 cup (2 yellow, 1 red, 1 blue)

12 lasagna noodles
1# ground beef
15 oz. cottage cheese
2 ½ cups mozzarella cheese, divided
½ cup parmesan cheese, divided
1 egg, beaten
¼ cup parsley
24 oz. marinara sauce
1 cup water

Preheat oven to 350 degrees.  Brown the ground beef, add marinara sauce, and water. In separate bowl, mix together the cottage cheese, egg, parsley, ¼ parmesan cheese, 1 ¼ cup mozzarella cheese.  Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with foil sprayed with cooking spray.  Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve. 

Saturday, May 14, 2016

Chicken Noodle Soup

Well aren't I so fancy?!  This was SO delicious!!!  Ross and I wanted more and more and more :)
Serves 4: 1 serving = 1 ½ cup, 357 calories (2 green, 1 ½ yellow, 1 red)

2 tsp. Olive Oil
1/2 cup chopped onion
2 cups sliced celery (about 4 medium stalks)
4 cups low-sodium chicken broth
3 cups chopped rotisserie chicken breast, boneless, skinless
1 1/2 cups sliced carrots (about 3 medium)
1 tsp. dried oregano leaves
1/2 tsp. sea salt
1/2 tsp ground black pepper
1 1/4 cups dry whole wheat pasta
1/4 cup chopped fresh cilantro

Heat oil in large saucepan over medium heat.  Add onion and celery; cook, stirring frequently, for 5 minutes, or until onion is translucent.  Add broth, chicken, carrots, oregano, salt, and pepper. Bring to a boil. Add pasta, reduce heat to low; gently boil for 10 minutes.  Add cilantro before serving

Friday, May 13, 2016

Creamy Chicken Salad

Rotisserie chicken - need I say more?!  This was so tasty and so easy to prepare!!  I was so excited to find a clean recipe that I liked!
Serves 4 (3 1/4 cups each - 312 calories) - Fixate - 2 green 1 red1/2 blue, ½ purple, ½ orange

3 cups chopped rotisserie chicken breast (boneless, skinless)
½ cup chopped green apple
½ cup seedless red grapes, cut in half
1/3 cup raw almonds
2 green onions, sliced
1 tablespoons chopped fresh basil
½ cup honey mustard salad dressing (see below)
8 cups shredded romaine lettuce

Combine chicken, apple, grapes, almonds, green onions, basil, and dressing in a large bowl – mix well.  Refrigerate, covered for 2 hours.  Serve 1 ¼ cups mixture over 2 cups romaine lettuce = 1 serving.

½ cup plain greek yogurt
3 tablespoons Dijon mustard, gluten free
3 tablespoons raw honey
3 tablespoons rice vinegar
¼ cup EVOO
Salt to taste

Combine the yogurt, mustard, honey, and vinegar in a medium bowl and whisk until combined.  Then slowly add oil, whisking until blended

Thursday, May 12, 2016

Orange Chicken and Asparagus Stir Fry

I LOVE getting orange chicken when we go out to eat, and I finally found a yummy recipe that I can make at home - and best part is IT's HEALTHY!!!  Soooooo yummy!!!
Serves 4: 1 red, 1 green, ½ purple

1.5 lbs boneless skinless chicken breast/tenders, diced into 1-inch pieces
1 Tbsp extra virgin olive or avocado oil, divided
2 lb asparagus, end portions trimmed and remainder diced into 1 1/2-inch pieces
1 small yellow onion, sliced into thin strips
8 oz button mushrooms, sliced
1 Tbsp peeled and finely grated fresh ginger
4 cloves garlic, minced
1/2 cup low-sodium chicken broth
Juice of 2 fresh oranges
2 Tbsp raw honey
2 Tbsp cornstarch
Sea salt and freshly ground black pepper

In a 12-inch non-stick wok, heat 1/2 oil over moderately high heat. Once oil is hot, add diced chicken and season lightly with salt and pepper. Sauté until cooked through, tossing occasionally, about 5-6 minutes.

Place chicken on a large plate and set aside. Return wok, reduce to medium-high heat, add remaining oil.

Once oil is hot, add asparagus, yellow onion and mushrooms, and sauté until tender-crisp, about 4 – 5 minutes, adding in garlic and ginger during the last 1 minute of sautéing.

Meanwhile, in a mixing bowl whisk together chicken broth, orange juice, honey and cornstarch until well blended.
Pour chicken broth mixture into skillet with veggies, season with salt and pepper to taste, and bring mixture to a light boil, stirring constantly. Allow mixture to gently boil, stirring constantly, until thickened, about 1 minute.

Toss chicken into mixture and serve immediately over brown rice or quinoa.

Wednesday, May 11, 2016

Broccoli Slaw w/Apples and Walnuts

This was ok -- haha...but I think it's just me.  My challenge group LOVED it - and so did Rossy.  I'm just not really a fan of cold broccoli, but I would eat it again -- I just didn't look forward to the leftovers like I normally do!
Serves 4: 1 green, 1 purple, 1 orange

2 medium heads of broccoli, chopped
1 large carrot, grated
1 apple, cored and finely chopped
¼ cup onion, finely chopped
½ cup walnuts, coarsely chopped
¼ cup dried cranberries

Ingredients for the dressing:
1 cup mayonnaise (recipe below)
2 tbsp. lemon juice
1 garlic clove, minced
1 tsp. honey (optional)
Sea salt and freshly ground black pepper

In a bowl, combine all the ingredients for the dressing. Mix well and season to taste. In large bowl, combine the broccoli, carrot, apple, onion, cranberries, and walnut.  Mix as much dressing as you like in the salad and toss until well combined.  Serve right away or refrigerate before serving.

Mayo Ingredients 
1 ¼ cup EVOO
1 egg
½ teaspoon mustard powder
½ teaspoon salt
1 teaspoon lemon juice

Combine egg, ¼ cup olive oil, mustard powder, and salt in a food processor.  Mix thoroughly.  While the food processor is running, slowly drizzle in the remaining cup of olive oil.  After you’ve added all the oil and the mixture has emulsified, add lemon juice to taste, stirring gently with a spoon to incorporate.

Tuesday, May 10, 2016

Hummus Chicken

This was SO easy to make -- like SO easy!!  AND it tasted like HEAVEN!!!  So great!!!
Use red container to measure appropriate portion, ½ blue

1 ½ lb chicken breasts
½ cup hummus
1 clove garlic, minced
½ teaspoon paprika
¼ teaspoon cumin
¼ teaspoon chili powder
1 lemon

Preheat oven to 450 degrees.  Lightly coat a baking sheet with nonstick cooking spray.  Place chicken breast on the baking sheet.

In a small bowl, combine hummus, minced garlic, paprika, cumin and chili powder.  Using a spoon, scoop hummus on top of chicken, spreading evenly to coat.  Squeeze one lemon half over each chicken breast.

Bake for 25-30 minutes, or until chicken is cooked through and hummus has crisped.

Crockpot Pulled Pork w/ BBQ Mustard Sauce

I'm a sucker for crock pot meals but what makes them even better is when they taste like this!!!  So good!!!
Serves 4 - Use red container to measure appropriate portion

4lbs pork shoulder
1 cup old fashioned mustard
¼ cup raw honey
¼ cup apple cider vinegar
1 tablespoon soy sauce
2 teaspoons hot pepper sauce (optional)
Sea Salt and freshly ground black pepper

For the rub:
2 tablespoons paprika
½ tablespoon garlic powder
½ tablespoon onion powder
½ tablespoon chili powder
½ tablespoon ground cumin
Sea Salt and freshly ground black pepper

In a bowl, combine all the ingredients for the rub.  Rub the paprika mixture all over the pork shoulder and place in a slow cooker.  In another bowl, mix together the mustard, honey, vinegar, soy sauce, and hot pepper sauce.  Season to taste and give everything a good stir.

Pour the sauce over the pork and cook on low for 7-8 hours.  Carefully shred the pork with two forks, removing and big chunks of fat.  Stir the shredded pork to mix it up with the sauce and serve.

Wednesday, May 4, 2016

4 Ingredient Energy Bites

Um these were like heaven in my mouth!!  I could eat them again, and again, and again!!  So glad they are clean - and so worth saving a yellow.  YUMMY!!!
1 yellow, 2 teaspoon

1c. Rolled Oats (dry) -I usually use quick oats but old fashion oats work too
1/4 C. Natural Peanut Butter
3 Tbsp. Honey
2 Tbsp. Dark Chocolate Chips or you can use mini chips ( if you don't like chocolate maybe try using raisins or omit completely) 

Mix all the ingredients in a large mixing bowl using a spatula until well combined. Roll into small, equal sized balls. Place in the refrigerator for about 30 minutes to firm (I always skip this step and just start chowing down). Store in the refrigerator until ready to eat.

NOTE: I HIGHLY discourage you from using steel cut oats. The texture of these oats are way to hard and pebbly to be able to enjoy in this snack, I'd hate for you to break a tooth. 

Tuesday, May 3, 2016

Slow Cooker Pineapple Pork Tenderloin

This was one of the easiest meals ever -- and it tasted SO good!!  For sure making this again!!  :)
1 red, ½ green, ½ purple

1 lb of pork tenderloin
1 bag of frozen pineapple chunks
1 red bell pepper, cut into chunks

Stay with me…this is tricky.  *sarcasm noted*  Place the pork tenderloin in the bottom of the crockpot then add the pineapple and the peppers on top of it.  Set it to low and let it cook until the pork is no longer pink and it should start to actually pull apart a little bit.
That’s it – it’s easy!  You can easily add other veggies to this if you want.  The pineapple and the juice from the pork tenderloin is all I needed.