Honey Garlic Pork Tenderloin

This was delicious!!  We are still without an oven but made this in the air fryer!!!  Great meal!!!

 Ingredients:

1 pork tenderloin (1.5 - 2lbs)

2T honey

2T soy sauce

2 cloves garlic, minced

1t dijon mustard

1T olive oil

2 medium sweet potatoes

1lb fresh green beans

salt and pepper

Preheat oven to 400

Whisk together honey, soy sauce, garlilc, dijon, and olive oil.

Brush over the pork and place on a sheet pan.

Cube sweet potatoes, toss with olive oil, salt, pepper, and spread around the pork.

Roast for 30 minutes until the pork reaches 145.

During the last 15 min , add green beans tossed with olive oil, garlic, salt and pepper to the pan.

Let the pork rest 5-10 minutes before slicing

Chicken Caprese

This was DELICIOUS!!!!  Trying to find new recipes with chicken for the "perimenopause protein" :)  The whole crew loved it so new in the rotation!!

Ingredients:

4 chicken breasts

fresh mozzarella

tomatoes

fresh basil

balsamic glaze

baby potatoes

olive oil

Grill chicken until cooked through.

Top with mozzarella during the last 2 minutes.

Add sliced tomatoes and basil.  Drizzle with balsamic glaze.

Roast babe potatoes at 425 for 35 minutes with olive oil, garlic, salt and pepper.

Ground Meat Rolls with Yogurt Dipping Sauce

Was looking for a new camp recipe and this was AMAZING!!!  Unfortunately our campsite didn't have a fire ring SO we had to make this in a pan BUT it is supposed to be made on kabob sticks over open flame!!  Can't wait to try that next time!!  This was super yummy with the dipping sauce too!!!

Ingredients:

1lb ground meat

1/2 onion, diced

3 garlic cloves

2T Paprika

1/3 cup chipped parsley

1T oregano

1/2T salt

1/2t pepper

Shredded cheese

Tortillas (3 per lb of meat)

Dipping Sauce:

1/2 cup Greek yogurt

1T mayo

2 garlic cloves

1/3 cup chopped parsley

1/2 lemon juice

salt and pepper

In a bowl, combine the ground meat, onion, garlic, paprika, parsley, oregano, salt and pepper

Prepare the jogurt diping sauce by mixing together the Greek yogurt, mayo, garlic, parsley, lemon juice, salt and pepper.

Take tortilla - fill it with prepared ground meat mixture.

Top the mixture with shredded cheese

Roast on campfire or pan - serve the rolls with the dipping sauce!!

Breakfast Crunchwraps

Always looking for a protein bfast that's yummy, quick, and can be made ahead of time so boys can just reheat and eat!!  This was great -- it's nice too because most of the ingredients you have on hand most of the time.  Enjoy!!!

Serves 10

Ingredients:

1lb bacon, chopped

12 large eggs, scrambled

1/2 cup cottage cheese

2T butter

1 cup Mexican blend cheese

1 cup queso cheese

10 flour tortillas

2 cups hashbrowns, cooked until crispy

Salt and pepper

In a large skillet over medium heat, cook the chopped bacon until crispy.  Remove with a slotted spoon and drain on paper towels. Reserve 1-2T of bacon fat in the pan.

In the same skillet with the reserved bacon fat, melt butter over medium-low heat. Blend cottage cheese into the beathen eggs until well combined. Add egg mixture to the skillet and scramble until just set but still creamy. Season with salt and pepper.

Cook hashbrowns until golden and crispy. Set aside.

Lay one tortilla flat on celan surface. In the center, layer:

2-3T scrambled eggs

1-2T crispy bacon

1T queso

Sprinkle shredded cheese

2-3T crispy hash browns

Fold the edges of the tortilla up and over the filling, working in a circle to create pleats and seal the wrap completely.

Heat a skillet over medium heat and lightly grease with oil or cooking spray.  Place the crunchwrap seam-side down and cook for 2-3 minutes per side, or until golden brown and crispy.

Tzatziki Chickpea Salad

Ingredients

1 cup Greek yogurt
1 garlic clove, grated
2 tablespoons olive oil, plus more for serving
2 teaspoons honey
1 lemon, halved (or more, if desired, for seasoning)
Salt and pepper
1 pound Persian cucumbers, halved lengthwise and cut into 1/2-inch pieces
2 (15-ounce) cans chickpeas, drained
Big handful dill, chopped
Big handful mint leaves, chopped
2 scallions, thinly sliced

To a large bowl, add the yogurt, garlic, olive oil, honey and the juice of 1/2 lemon; whisk to combine. If it seems too thick, loosen it up with a splash of water or more lemon juice. Season well with salt and pepper.

To the yogurt, add the cucumbers, chickpeas, dill, mint and scallions, and squeeze the remaining 1/2 lemon over the mixture. Toss to coat. Taste and season well with salt and pepper.

To serve, drizzle with additional olive oil.

Nutrition
Amount per serving
Calories: 460
Total Fat: 17g
Saturated Fat: 4g
Sodium: 1027mg
Total Carbohydrate: 61g
Dietary Fiber: 15g
Sugars: 16g
Protein: 22g

Blended Brownie Oats

Makes 4 servings

Ingredients:

2 cups rolled oats

4T chia seeds

6T unsweetened cocoa powder

2 scoops chocolate protein powder

1 1/2 - 2 1/2 cup milk

1 cup Greek yogurt

6T maple syrup

4T almond butter

2t vanilla extract

pinch of sea salt

4T mini chocolate chips

Add oats, chia seeds, cocoa powder, protein powder, milk, yogurt, maple syrup, nut butter, vanilla, and salt to a blender.

Blend until smooth and creamy -- portion out into jars

Stir in chocolate chips

Refrigerate overnight 

Strawberry Cheesecake Smoothie

I'm always in search of easy options for quick and filling bfasts OR a 2nd dinner/snack option for B after swim pracitce -- this is IT!!!  So yummy and quick to make!!  I sometimes throw some spinach in there too for good measure :)

Ingredients:

1 cup frozen strawberries

1 scoop vanilla protein powder

1/4c cottage cheese

1/4 c greek yogurt

3/4c almond milk

1T peanut butter

1T honey

3-4 cubes of ice