Stir Fry with Hamburger
Ingredients:
1 pound ground beef
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, thinly sliced
1 zucchini, cut into half-moons
1 cup cherry tomatoes, halved
Gluten Free Oatmeal Chocolate chip Bars
Healthy Chocolate Chip Oatmeal Breakfast Bars
Ingredients
- 2 cups quick cooking oats
- 1 cup oat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Wet ingredients:
- 2 ripe bananas mashed
- 2 eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup maple syrup
- 1 1/2 teaspoons vanilla extract
- 3/4 cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line an 8x8 baking dish with parchment paper.
- In a large bowl, mix together oats, oat flour, baking soda, cinnamon and salt. Set aside.
- In a separate bowl, add the mashed the bananas and whisk in the eggs, almond milk, maple syrup and vanilla, stirring until well-combined.
- Add the wet ingredients in to the dry ingredients, mixing until just combined. Fold in the chocolate chips.
- Pour mixture into the prepared baking dish and bake in the oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the pan sit for 5 minutes to cool, then remove the parchment paper with the bars from the pan and allow to cool completely on a wire rack. Slice into 16 square bars (or 9 larger bars).
Notes
- You can purchase oat flour at many grocery stores, or make it yourself at home. Simply add oats to a blender and blend until a flour consistency is achieved.
- For best results, use overripe bananas as they will help to enhance the sweetness and flavour of the bars.
- I recommend lining the baking dish with parchment paper and letting some of the paper hang over the sides of the pan. It will make it much easier to remove the bars from the pan and cut them into pieces.
- Allow the baked oatmeal mixture to cool for at least 10 minutes before slicing into bars to allow them to firm up slightly.
Nutrition
Favoirte Sourdough Waffles or Panckes
Favorite Sourdough Waffles or
Pancakes
2 cups Einkorn flour
¾ cup Einkorn Sourdough Starter (Be sure to then feed your starter)
1 ½ T. honey or other sweetener
2 1/4 C. buttermilk
Instructions
Stir together the above ingredients to make an einkorn wheat
overnight sponge. Cover with a cloth towel and let rise on the
counter overnight.
In the morning add to the overnight sponge:
2 eggs
¼ C. olive oil
¾ t. salt
1 t. baking soda. Stir thoroughly all ingredients. It may bubble up or expand a bit as you
stir.
Pancakes--To make pancakes pour about ¼ cup batter onto
preheated griddle. Cook in typical
fashion and flip when the first side is done.
Waffles—Pour appropriate amount of batter into a
preheated waffle iron. Cook recommended
time and ENJOY!
For leftovers—The pancakes and waffles freeze very well as
does the batter. If you put the batter in
the refrigerator for a day or so it will turn dark on the top. When I make a large batch I prefer to freeze
the batter, thaw overnight, stir well, and make waffles or pancakes in the
morning.
Crock Pot Potato Soup
Crock Pot Crack Potato Soup – The Ultimate Comfort Food!
This creamy, cheesy, and bacon-loaded soup is pure comfort in a bowl. Perfect for chilly days or when you need an easy, satisfying meal!
Ingredients:
• 6 medium potatoes (peeled and diced)
• 1 medium onion (diced)
• 4 cups chicken broth
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 block (8 oz) cream cheese (softened)
• 2 cups shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup cooked and crumbled bacon (plus extra for garnish)
• Optional: 1/4 cup chopped green onions for garnish
Instructions:
1. Prepare the base:
• Add diced potatoes, onion, chicken broth, garlic powder, and black pepper to your crock pot. Stir to combine.
2. Cook:
• Cover and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are tender.
3. Blend (optional):
• For a creamier soup, use an immersion blender to blend some of the potatoes directly in the pot. Leave some chunks for texture, if desired.
4. Add the creamy ingredients:
Oven Cheese Toast
Ingredients:
Cornbread
The best cornbread is baked in a cast iron pan...and it certainly doesn't come from a box! It's actually just as fast (and it's cheaper) to mix up your own cornbread. Here's my favorite recipe:
Oatmeal Low Fat Pancakes
1 c. oatmeal
2 applies (grated)
2 eggs
150 g. yogurt
1/2 c. flour
1 t. baking powder
1 t. cinnamon
Put in blender. Place on grill and cook.
Apple/Grape/Celery Low Cal Celery
For the Salad:
- 2 Honeycrisp Apples (medium-sized, approximately 1.5 to 2 cups when chopped)
- 1 cup Red Grapes, halved
- 1 cup Celery, thinly sliced (about 2-3 stalks)
- 1/3 cup Pecans, roughly chopped
- 1/4 cup Dried Cranberries, unsweetened (check ingredients for minimal sugar content)
For the Dressing:
- 1/2 cup Plain Non-Fat Greek Yogurt (high in protein, low in fat)
- 1 tablespoon Honey (you can adjust for sweetness)
- 1 tablespoon Fresh Lemon Juice
- 1 teaspoon Dijon Mustard (optional, for a tangy touch)
- 1/4 teaspoon Ground Cinnamon (optional, for a warm flavor)
- Salt and Pepper, to taste
Instructions: Step-by-Step Preparation
1. Prepare the Fruit and Vegetables
Begin by prepping the main ingredients for your salad. Start by thoroughly washing the Honeycrisp apples and grapes. Slice the apples into bite-sized cubes, leaving the skin on for extra nutrients and texture. You can also remove the seeds and core for a cleaner presentation. Once diced, place the apples in a large mixing bowl.
Next, halve the grapes. The grapes add a burst of sweetness and juiciness to the salad, so halving them will ensure they are easy to eat and mix evenly with the other ingredients. Set them aside.
Now, slice the celery thinly, as this vegetable will provide crunch and a refreshing element to balance the sweetness of the apples and grapes. Aim for 1/4-inch slices, so the celery adds just the right amount of bite.
2. Prepare the Pecans and Cranberries
Chop the pecans into smaller pieces, keeping the size consistent to match the other ingredients. Toasting the pecans is optional but recommended if you prefer a deeper, nuttier flavor. To toast them, simply place the pecans in a dry skillet over medium heat and stir frequently for 3-4 minutes, or until fragrant.
For the dried cranberries, make sure to select unsweetened or low-sugar dried cranberries to keep the dish in line with WW guidelines. Chop the cranberries slightly if you prefer smaller bits in your salad, or leave them whole for more texture.
3. Prepare the Dressing
In a small bowl, whisk together the Greek yogurt, honey, lemon juice, and optional Dijon mustard. The yogurt acts as a creamy base that provides protein while remaining light and low in calories. The honey adds just enough sweetness, and the lemon juice provides a zesty contrast to the richness of the yogurt. The mustard and cinnamon are optional, but they can lend a subtle depth of flavor to the dressing.
Season the dressing with a pinch of salt and pepper to taste, and whisk until it is smooth and well combined. Taste the dressing and adjust the sweetness or acidity if needed. If the dressing is too thick, you can thin it with a teaspoon or two of water or additional lemon juice.
4. Assemble the Salad
Once all your salad components are ready, it’s time to assemble. In the large mixing bowl with the chopped apples, grapes, and celery, add the pecans and dried cranberries. Gently toss everything together so that the ingredients are evenly distributed.
Next, drizzle the prepared dressing over the salad. Use a spatula or large spoon to toss everything together until all the fruits, nuts, and vegetables are well-coated with the dressing.
5. Serve and Enjoy
Serve the salad immediately for the best texture and freshness. You can also refrigerate the salad for up to 2 hours before serving if you prefer it chilled. If preparing in advance, it’s best to keep the dressing separate and add it just before serving to prevent the salad from becoming soggy.
Wonton Black Bean Chicken Cup
INGREDIENTS
- 1 lb ground chicken
- 24 wonton wrappers
- 4T taco seasoning
- 1 cup black beans (drained and rinsed)
- 1 cup salsa (I like to use medium chunky)
- 12 teaspoon salsa con queso
- 4 oz reduced fat mexican cheese
INSTRUCTIONS
- Preheat an oven to 375 degrees. Spray a muffin tin with nonstick spray and place 1 wonton wrapper in each container (12 total). Set aside
- In a large skillet, heat the pan to medium heat. Add in the ground chicken and brown.
- Once browned turn off the heat and mix in the taco seasoning, salsa, and black beans.
- Place 1 teaspoon of the salsa con queso in each of the wonton wrappers, then add a layer of chicken bean mixture (use only half of the mixture). Sprinkle about half of the cheese on each of the tacos. Add 1 more wonton wrapper to each, followed by the remaining taco mixture and then the remainder of cheese
- Bake the taco wontons for 18-20 minutes, or until the edges are golden brown. Let cool for 3-5 minutes before serving. Let cool completely before storing in an airtight container.