Thursday, June 8, 2017

Watermelon Fruit Pizza

Looking for a healthy summer treat -- look no further!!
4 servings: 1 purple

Ingredients
1½-inch thick slice fresh watermelon, cut into 4 wedges (quarters)
4 Tbsp. reduced fat (2%) plain Greek yogurt
4 medium strawberries, sliced
2 Tbsp. fresh blueberries
¼ cup fresh blackberries
1 kiwi fruit, cut into 4 slices
4 fresh mint leaves

Spread each watermelon wedge with 1 Tbsp. yogurt. Top evenly with strawberries, blueberries, blackberries, and a kiwi slice.


Garnish with mint leaves; serve immediately.

Wednesday, June 7, 2017

Strawberry Rhubarb Crisp

This is fix approved, Vegan, Paleo approved, and Gluten free…and it’s DESSERT!!  Doesn’t get much better than that!!
½ purple, ¼ green, ½ blue
Ingredients
1 cup fresh rhubarb, diced
2 cups of strawberries, diced
2 tablespoons maple syrup, divided
2/3 cup almond flour
1/2 teaspoon cinnamon
Sprinkle of sea salt

Preheat oven to 375 degrees.

In a medium bowl, toss rhubarb and berries with 1 tablespoon maple syrup.

Divide mixture between 4 small baking ramekins or one medium baking dish.

Toss almond flour with 1 tablespoon maple syrup, cinnamon, and sea salt.

Divide the topping over the berries.


Bake for 15-20 minutes or until berries are bubbling and topping is golden.

Monday, June 5, 2017

Cauliflower Potato Salad

The first thing that comes to mind when I think summer BBQs is POTATO SALAD!!!  That’s a staple at every summer potluck I’ve ever been to, so I found a recipe that is CLEAN and oh, so yummy!!!
 
Serves 8 – 1 cup/serving: 1 green, ½ teaspoon

Ingredients
6 cups cauliflower florets
2 cups assorted chopped veggies (I used cucumber, red onion, bell pepper and carrots)

For The Sauce
4 tsp mayo (homemade is the best!)
4 Tbs plain Greek yogurt
1 tsp spicy brown mustard
1 tsp red wine vinegar
1/2 tsp dried parsley
1/4 tsp garlic powder
1/8 tsp smoked paprika
1/2 tsp dried onion flakes
1/2 tsp dried dill
Sea salt to taste

Steam the cauliflower for about 5-6 minutes or until just tender. You don't want it to be fully cooked because you want to retain that 'bite' to it!

Allow the cauliflower to cool off before adding the other veggies to it in a large bowl.

In a separate bowl, mix together all ingredients for the sauce. Add into the bowl with all the veggies and stir until all vegetables are evenly coated. Season with sea salt to taste (about 1/4 tsp or so)


Cover and refrigerate until serving

Saturday, June 3, 2017

Peanut Butter Apple Nachos

I have another amazing app I will be making instead of my “go to” guac and chips J  It also will help with that sweet craving, and maybe curb that liquid yellow J
Depends on how many you eat J : purple, teaspoon, orange
Ingredients
1-2 apples
3 tablespoons Peanut Butter
1 tablespoon honey
2 tablespoons Shredded Coconut
Peanut Butter Baking Chips
Mini Semi- Sweet Chocolate Baking Chips
Your other favorite toppings...

Thinly slices your apples and lay on top of a platter.

Mix together peanut butter and honey, place in microwave for 15 second increments until slightly melted and it reaches a drizzle type consistency.

Drizzle peanut butter mixture on top of apples.

Sprinkle shredded coconut, peanut butter chips and mini baking chips on top. OR Add your desired toppings.


Serve immediately and enjoy!

Friday, June 2, 2017

Cilantro Lime Grilled Shrimp

 I love this one because it’s delicious but also on plan – and it fills me up in case there isn’t anything else fixed approved at the BBQ!  OR I find it tides me over enough till dinner, so that I don’t find myself going for other “non fix approved” apps! 

Serves 4 – 1 red


Ingredients
1 pound shrimp, shelled and deveined
2 limes, juice and zest or 1/4 cup lime juice
1 tablespoon oil
2 tablespoons cilantro, chopped
1/2 jalapeno, coarsely chopped (optional)
1 clove garlic, grated
salt and pepper to taste

Marinate the shrimp in the mixture of the lime juice, zest, oil, cilantro, jalapeno, garlic, salt and pepper for 30 minutes.


Skewer the shrimp and grill over medium-high heat until cooked, about 2-3 minutes per side.

Thursday, June 1, 2017

Fruit Salsa and Cinnamon Chips

Since it’s summer time – that means lots of friend and family get togethers!!  This yummy recipe would be amazing to have as an appetizer OR a dessert at your summer hang outs!!  Very easy and it’s fixed approved!!!
Serves 1 – 1 yellow, 1 purple, 1 teaspoon (oils), 2 teaspoons (coffee section)

Ingredients
1 (6 inch) whole wheat tortilla shell
1/2 small gala apple
1/2 purple container of frozen strawberries (partially thawed)
1 teaspoon of coconut oil
2 teaspoons of raw sugar (coffee section, max amount for day)
Cinnamon to taste (Free)

Preheat your oven to 350 degrees

Put your teaspoon of coconut oil in a small dish and melt it in the microwave (should only take a few seconds)

In a small dish place one of your teaspoons of raw sugar and sprinkle some cinnamon in until you get a nice even mixture of cinnamon to sugar. Place bowl to the side.

Take the tortilla shell and put it on a cutting board. Brush some of the coconut oil onto the tortilla shell until it has a slight coating over the whole shell. Then sprinkle the cinnamon/sugar mixture over the tortilla shell. 

Cut the tortilla into small triangles (chips), and then transfer the chips over to a non-stick baking sheet. 
Place in the oven for 6 to 8 minutes. 

While the chips are baking take your partially thawed strawberries and blend them and also dice up your apple into small pieces. Put the diced apples and blended strawberries into a small bowl. Sprinkle over your last teaspoon of sugar and mix. Put the bowl to the side


Once the chips are done, let them cool and then enjoy!

Wednesday, May 31, 2017

Spaghetti Squash Lasagna

This was super yummy and easy to make!!  Have to make this again soon!!
Serves 6: 1/6th of the 9x13 pan= 1 Green, 1 Red, 1 Blue

Ingredients
1 cup yellow onions, diced
3 cloves garlic, minced
1 cup zucchini, diced (about 1 medium)
1 lb lean ground beef or turkey
1 T Italian seasoning
1 tsp oregano
1 (14oz) can crushed tomatoes
3 cups spaghetti squash, cooked and scraped (about 1 medium)
8 oz part skim Ricotta cheese
1 1/4 cup Mozzarella cheese, shredded
1/4 cup Parmesan cheese, shredded
Parsley, for garnish

Preheat oven to 375 F

Cut your spaghetti squash in half and remove the seeds. Place face down in a microwave safe dish with a small amount of water and microwave about 12-14 minutes or until fork tender.

Spray a 12" skillet with a light coating of olive oil, saute the onions, garlic and zucchini on medium high heat, add the ground beef (or turkey) and break it up as it browns. Add Italian seasoning and oregano.

Stir in crushed tomatoes

In a 9x13 pan, layer half of the following: spaghetti squash, meat and tomato mixture, ricotta and mozzarella cheese, repeat. Top with Parmesan and sprinkle with parsley.

Cover with foil and bake for 15-20 minutes until cheese is melted, uncover and bake an additional 5 minutes until bubbly.


Tuesday, May 9, 2017

Egg Roll in a Bowl

This was AWESOME - I can't believe it's clean!!  The first thing Ross said without knowing what it was "this would taste even better wrapped up in like an egg roll or something"  hahaha  So yummy!

Serves 4

Ingredients:
§  1 pound ground sausage (you could also sub with ground turkey, ground beef etc.)
§  1/2 white onion, sliced
§  4 cloves garlic, minced
§  1 tablespoon Ginger, minced
§  1 tablespoon Soy Sauce
§  1 small head cabbage, shredded or spiralized
§  1 cup shredded carrots
§  8 oz. mushrooms, sliced
§  1 tablespoon sesame oil
§  1/4 cup chopped green onion
Cook ground sausage with sliced white onion in a large skillet over medium heat, making sure meat is crumbled and cooked through. Do not drain.
Stir in garlic, ginger, and soy sauce.
Add cabbage, carrots, mushrooms, and stir for a few minutes until softened.
Remove from heat, stir in sesame oil, and top with green onions.
Note: I used my Spiralizer Vegetable Slicer to slice the cabbage, which made it easy. You could also shred using a cheese grater or knife to thinly chop if desired.  To make the recipe even faster, you could also substitute with prepackaged coleslaw mix.

Tuesday, May 2, 2017

"Famous" Sodahl Green Salad

This is a staple at all Sodahl get togethers and it's Ross's favorite!!


Ingredients:
9oz container cool whip (use a 12oz container for big group)
16oz can of crushed pineapple in it's own juice
1 package instant pistachio pudding
1 cup mini marshmallows
1/2  cup chopped walnuts

Combine cool whip, pistachio pudding and pineapple and nuts together.  Fold in marshmallows.  Let stand for one hour overnight in refrigerator.

Saturday, April 15, 2017

Easter Dirt Cake

I don't even like sweets, and I thought this was AMAZING!!!  SOOOO yummy and people were literally licking their forks...spoons...and the pan :)
 

Ingredients
  • 1 package Oreos
  • 1 8 oz. PHILADELPHIA Cream Cheese (softened)
  • ½ cup Margarine or butter (softened)
  • 1 cup powdered sugar
  • 1 large container cool whip (16 ounces)
  • 2 boxes INSTANT white chocolate or vanilla pudding
  • 3 cups milk
  • 1 tsp. vanilla
  • Easter Candy (including bunnies and edible grass)
Instructions
  1. Crush ⅔ package of Oreos and place in the bottom of a 9x13 pan. Set aside.
  2. Mix cream cheese and margarine (or butter) until smooth. Mix in powdered sugar and fold in whipped topping. Set aside.
  3. In a separate bowl mix pudding, milk and vanilla. Fold this mixture in with the cream cheese mixture.
  4. Pour over crumb mixture.
  5. Sprinkle with the reserve crushed Oreos. Let set for a few hours and keep refrigerated until ready to serve.

"Carrot" cheese ball

Oh so festive and cute!!

Ingredients:
Spicy Cheese Ball recipe
Crackers
Parsley

Bunny Napkin

 Yup - I'm a bunny napkin :)

Supplies:
Napkin
String
Scissors

Instructions:
How to Fold a Bunny Napkin Tutorial


Fruit Bunny

 How cute is this fruit bunny?!



Coca-Cola Glazed Ham with Brown Sugar and Dijon

 This was UBER yummy and so easy to make :)  Perfect for Easter dinner!!!

Ingredients:
1 10-12 pound bone-in, cured ham*
1 extra large (or “turkey size”) oven bag (holds 8-25 lbs)
1/2 cup brown sugar
1/3 cup dijon mustard
1 large orange, washed and cut into 6 wedges (optional)
1 can Coca-Cola

Trim any excess skin and/or fat from the ham. Using a sharp knife, score the ham in a diamond pattern making 1/4-inch deep slices.  Don't fret over getting this perfect - mine certainly wasn't!

Place the ham (on its side – not face down) in the oven bag set in a large roasting pan. Roll the sides of the bag down so that the bag is open wide and you can get your hands around the ham easily.

Combine brown sugar and dijon mustard in a small bowl and stir until thoroughly combined. Rub sugar mixture all over ham.

Place orange wedges in the bottom of the bag around the ham. Pour the coke into the bag (don’t pour the coke over the ham or it will wash the sugar mixture off – just pour it in near the bottom of the ham).
“Puff up” the bag a little by gathering air or blowing into the bag so that the bag isn’t touching the ham. Making sure to keep a “loose fit” around the ham, close the bag tightly with the provided tie. You should end up with what looks something like a two-day old mylar balloon with a ham inside it. Using a small, sharp knife, make three small slits in the top of the bag for ventilation (don’t skip this step or the bag will burst wide open and the ham won’t be able to self-baste).

Move your oven rack just low enough that the bag won’t touch the upper elements in your oven then bake at 350 degrees for 2-2.5 hours (2.5-3 hours if using a 13-15 pound ham) or until nicely browned and caramelized.

Remove ham from oven and rest, inside the bag, for 30 minutes before serving.

*Do not use a spiral sliced ham with this recipe.

Tuesday, February 28, 2017

Butternut squash mac n cheese


ingredients 
1lb whole wheat macaroni
1 tsp. olive oil
1 medium onion, chopped
2 medium red bell peppers, chopped
3 cups cubed butternut squash
1¾ cups low-sodium organic chicken broth
1 cup low-fat (1%) milk
2 Tbsp. low-fat (1%) plain Greek yogurt
1 cup shredded Gruyere (or Swiss) cheese
1 cup shredded sharp cheddar cheese
Sea salt and ground black pepper (to taste; optional)
Nonstick cooking spray
Finely chopped fresh parsley (for garnish; optional)

Preparation:
1. Preheat oven to 375° F.
2. Cook macaroni according to package directions. Drain and set aside.
3. Heat oil in large nonstick skillet over medium-high heat.
4. Add onion and bell peppers; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Set aside.
5. Combine squash, broth, and milk in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gently boil for 22 to 25 minutes, or until squash is tender.
6. Place squash mixture in a blender or food processor; cover with lid and kitchen towel. Blend until smooth.
7. Combine squash mixture, macaroni, onion mixture, yogurt, and cheeses. Season with salt and pepper if desired; mix well.
8. Place macaroni mixture in a 13 x 9-inch ceramic or glass baking dish that has been coated with spray. Bake for 25 to 30 minutes, or until sauce is bubbling.
9. Garnish with parsley if desired.
Tip: Blend small batches of hot liquids in blender or food processor since they expand during the blending process, therefore decreasing the chance of overflowing

Friday, February 17, 2017

Amazing Lemon Ricotta Pancakes


8 servings: 1/2 red, 1/2 blue, 1/4 yellow
Ingredient:
1 1/2 cups of all-purpose flour
2 tablespoons of sugar
1 teaspoon of baking soda
1/2 teaspoon of salt
1 1/2 cups of buttermilk
2 large eggs, separated
1 tablespoon of grated lemon peel
1/3 cup of part-skim ricotta cheese
Salad oil

Mix up your flour, your sugar, your baking soda, and your salt in a large bowl, making sure that everything is perfectly and evenly combined together. In a separate bowl, you’ll want to whisk together your buttermilk, the egg yolks, and the lemon peel that you have graded up – again mixing everything until it is pretty evenly combined.

From there, beat up your egg whites until you get these tiny little white mountains to form, and then gently fold these beaten egg whites into your batter mixture.


Once all of that is taken care of, simply slap your favorite nonstick griddle or a 12 inch frying pan on your stove (cranked up to medium-high heat) and pour out appropriately sized pancakes.

Grilled Brussel Sprouts


Serves 4 – 1 green

Ingredients:
1lb Brussel sprouts, as uniform in size as possible
2 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon dry mustard
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat a grill to medium.

Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Place the Brussels sprouts into a large, microwave safe mixing bowl and heat in the microwave on high for 3 minutes.

Add the olive oil, garlic, mustard, paprika and salt and toss to combine. Allow the sprouts to cool until you can handle them.

Skewer 4 to 5 Brussels sprouts onto each metal skewer with the stem ends facing in the same direction, leaving at least 1/2-inch in between each sprout. Place the skewers onto the grill with stem end closest to the flame. Cover and cook for 5 minutes. Turn the skewers over and continue to cook for another 5 minutes.


Serve as is or for additional flavor, remove the sprouts from the skewers, return them to the original mixing bowl and toss with any of the remaining oil and garlic mixture before serving.

Caramelized carrots with Curry Spice


4 servings: 1 green

Ingredients:
1 lb. carrots, cut into 1-inch pieces on the bias
1/4 tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
1 tsp. curry powder
¼ cup coarsely chopped fresh cilantro

Heat a medium cast iron (or nonstick) skillet over medium-high heat for 4 to 5 minutes.

Place carrots, salt, and pepper in skillet in a single layer; cook, turning occasionally, for 6 to 8 minutes, or until carrots are caramelized.

Add curry powder; cook for 1 to 2 minutes, or until carrots are tender-crisp. Remove from heat.


Top with cilantro; serve immediately.

Pasta Fagioli Soup


8 servings, about 1 cup each: 1 green, 1 yellow

Ingredients:
1. cups dry whole grain small pasta (like macaroni or orzo) (4 oz)
2 tsp. olive oil
2 medium carrots, sliced
2 medium celery stalks, sliced
3 cloves garlic, thinly sliced
4 cups low-sodium organic chicken broth
1 (14.5-oz.) can green beans, no salt added
1 (15-oz) can cannellini (white) beans, drained, rinsed
1 (14.5 oz) can stewed tomatoes
2 Tbsp. tomato paste (no sugar added)
9 fresh rosemary sprigs, leaves removes and chopped, stems discarded
Sea salt and ground black pepper (to taste; optional)

Cook pasta according to package directions. Set aside.

Heat oil in large saucepan over medium-high heat.

Add carrot and celery; cook, stirring frequently, for 4 to 5 minutes, or until soft.

Add garlic; cook, stirring frequently, for 1 to 2 minutes, or until soft.

Add broth. Bring to a boil. Reduce heat to medium.

Add green beans, white beans, tomatoes, tomato paste, and rosemary. Season with salt and pepper if
desired; gently boil, stirring occasionally, for 8 to 10 minutes.


Add pasta; cook for 3 minutes. Serve immediately.

Teriyaki Rice Casserole


1 Red1 Green, 1 yellow
Ingredients
3/4 cup low-sodium soy sauce
1/2 cup water
1/4 cup brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon minced garlic
2 Tablespoons cornstarch + 2 Tablespoons water
2 small boneless skinless chicken breasts
1 (12 oz.) bag stir-fry vegetables (Can be found in the produce section)
3 cups cooked brown or white rice

Preheat oven to 350° F. Spray a 9x13-inch baking pan with non-stick spray.

Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat.

Place the chicken breasts in the prepared pan. Pour one cup of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or until cooked through. Remove from oven and shred chicken in the dish using two forks.

*Meanwhile, steam or cook the vegetables according to package directions.


Add the cooked vegetables and rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together in the casserole dish until combined. Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce. Enjoy!

Black Bean & Avocado Chicken Salad w/Cilantro


1 Red 1 yellow, ½ blue, 1 green
Ingredients
1 can black beans
2 chicken breast grilled (rough chopped)
1 avocado chopped in chunks
1 tsp pink salt
Sprinkle crushed red peppers
¼ tsp lime zest
Lime juice to taste
Lettuce wraps

Mix gently in a bowl eat as is, serve lettuce wraps (2)

Gluten Free Hamburger Helper

Serves 4-6: 1 yellow, 1 purple, ¼ blue 1 red

Ingredients
2-3 cups brown rice pasta
EVOO, for cooking
1 lb. lean ground beef or biso
 2-3 cloves garlic crushed
1 red pepper, seeded and chopped
 1 750 ml jar organic tomato sauce
1 cups shredded parmesan cheese

In a large pot of boiling water, cook pasta according to package directions until tender but still slightly firm to bite. Drain well.

Meanwhile, heat a drizzle of oil in a large skillet set over medium-high heat. Cook the onion for 3-4 minutes, until soft. Add the beef or bison and cook until no pink remains, breaking it up with a spoon or spatula. Add the garlic and red pepper and cook a few minutes more, until the vegetables are soft.


Add the tomato sauce and heat through. Add the drained pasta and stir to combine everything well. Stir in the cheese until it melts. Serve.

Cheddar and Broccoli Stuffed Chicken


4 Servings: 1 Red, 1/2 Green, 1 blue

Ingredients

1 cup chopped broccoli fresh or frozen
1/2 tbsp olive oil

Preheat over to 350 degrees. If you're chicken breasts are not already thin, pound them with a mallet until thin. This makes the chicken easier to fold in half. Place them in a baking dish.

Coat chicken with sea salt, pepper, garlic powder and paprika.

Sprinkle cheddar cheese evenly on top of the chicken breasts. Save a little bit to add to the top after you fold them.

Sprinkle chopped broccoli evenly on top of the cheese. The smaller you chop your broccoli, the easier it stays on when you fold it.

Fold your chicken breasts in half and secure with 2-3 toothpicks each.

Brush the tops of the chicken breasts with olive oil.

Cover baking dish with tin foil and place in the over. Cook for about 20 minutes or until chicken is fully cooked.
Remove tin foil and sprinkle chicken with the remaining cheese.

Bake uncovered for an additional 5 minutes, or until cheese is melted.