Peanut Butter Oat Protein Cookies

Hands on time: 10 minutes
Total time: 1 hr
Serves: 15

Ingredients
2 ripe bananas, mashed until creamy
1/3 cup peanut butter
2/3 cup unsweetened applesauce
1 scoop vanilla protein powder
2 Tbsp. wheat germ
1 tsp. vanilla extract
1 & 1/2 cups oats (old fashioned or quick cooking)
Optional: chocolate chips, blueberries, cinnamon sugar, raisins

Directions

Preheat oven to 350 F. In a large bowl, combine banana and peanut butter until smooth.

Add applesauce, vanilla protein powder and extract and wheat germ.

Next add the oats and let the dough rest for 10 minutes.

Drop dough by spoonfuls onto a parchment lined baking sheet, then add optional goodies to the top.

Bake for 25-30 minutes, or until golden brown.

Remove from oven and let cool for 3 minutes.

Transfer cookies to cooling rack and Enjoy!

I love these because they are loaded with protein and fiber and make a perfect breakfast cookie. I also love that there is not added sugar or flour in this recipe.

Update: I made these a second time and included 2 Tbsp flax seeds and 2 Tbsp Splenda. They were so tasty, so I definitely recommend making these changes.

Recipe adapted from: http://watching-what-i-eat.blogspot.com/2012/06/peanut-butter-banana-oat-breakfast.html

Honey Chicken Kabobs

Hands on time: 30 minutes
Marinade time: at least 2 hours
Serves: 6

Ingredients
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
pepper
4 boneless skinless chicken breasts (or 8 breast halves), cut into 1 inch cubes
4 cloves of garlic, halved
1 & 1/2 medium sized onions, cut into 2 inch pieces
2 bell peppers cut into 2 inch pieces
Skewers

Directions

In a large bowl, whisk oil, honey, soy sauce, and a dash of pepper.

 Before adding chicken, reserve a small amount to brush onto kabobs during cooking. Add chicken, onion, garlic, and peppers to the honey mixture. 

Marinade at least 2 hours.

Preheat grill to high heat.

Thread chicken and vegetables onto skewers, leaving a small amount of space in between (this allows for thorough cooking).

Grill skewers for 12-15 minutes, until chicken is cooked through. Turn and brush with reserved marinade frequently.

Enjoy!

Recipe adapted from: allrecipes.com

Crock pot Shredded Beef Burritos

Hands on time: 15 minutes
Total time: 8 hrs 15 minutes
Serves: 6

Ingredients
2 lbs. beef stew meat
19 oz. mild enchilada sauce
2 beef bouillon cubes
1 can refried beans
6 medium sized whole wheat flour tortillas
1/2-1 cup shredded cheese

Directions

Combine beef, enchilada sauce and bouillon in crock pot. 

Cover and cook on low for 8 hrs.

Combine a spoonful of beans and a slotted spoonful of beef in a tortilla.

Roll up and place in a baking dish. Cover with excess sauce from crock pot.

Sprinkle with cheese and place under broiler for 3-5 minutes, or until cheese is slightly browned and bubbly. 

Enjoy!

I found this recipe to be very tasty, but slightly salty. I would reduce beef bouillon to 1 cube. 

Recipe adapted from: http://food-pusher.blogspot.com/2010/08/chile-colorado-burritos.html

Beef Stroganoff

Total Time: 30 minutes
Serves: 6

Ingredients
1 medium onion, chopped
1 lb. lean ground beef
12 oz. whole wheat egg noodles
16 oz. mushroom, roughly chopped
5 cloves of garlic, minced
pepper
3/4 cup nonfat plain yogurt (or sour cream)
2 (10 3/4 oz. ) cans cream of mushroom soup
2 cups chopped fresh spinach (optional)

Directions

Brown beef and onion over medium-high heat, until beef is cook thoroughly. Drain.

Reduce heat to low-medium, add mushroom and garlic. Cook about 7-10 minutes.

Meanwhile cook noodles as directed on package.

In a large pot, heat cream of mushroom soup and yogurt (or sour cream) over medium heat. Add pepper to taste.

Add meat mixture to cream of mushroom soup mixture.

Add noodles and spinach. Stir to combine. 

 Enjoy! Hearty and Healthy. 

Recipe adapted from my mom, Joanne Bell! :)

Vanilla Crepes

Total Time: 30 minutes
Serves: 12

Ingredients
1 & 1/2 cups milk
3 egg yolks
2 Tbsp. vanilla extract
1 & 1/2 cups all purpose flour
2 Tbsp. sugar
1/2 tsp. salt
5 Tbsp. melted butter

Optional
berries
banana
whipped cream
peanut butter
pecans
syrup
boysenberry syrup
(shown above with berries, pecans and drizzled with boysenberry syrup)

Directions

In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended. 

Heat a crepe pan, or nonstick pan, over medium heat until hot. Spray with nonstick cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter. 

Fill crepes with fruit and nuts. Top with whipped cream or syrup. I recommend spreading with peanut butter, rolling up a banana and topping with syrup or filling with berries and pecans and topping with boysenberry syrup. So tasty! You may be wondering why I have posted such an unhealthy recipe, well Jake and I decided to have a fun day and make a yummy dessert, and Jake actually made the crepes by himself (hence why there aren't any pictures of the cooking process). He did an amazing job and these crepes are so delicious.

Recipe adapted from: http://allrecipes.com/Recipe/Vanilla-Crepes/Detail.aspx?ms=1&prop25=88523436&prop26=DailyDish&prop27=2012-07-14&prop28=DailyRecipe&prop29=FullRecipe&me=1

Berry Baked Oatmeal

Total Time: 1 hr
Serves: 6

Ingredients
2 cups old-fashioned oats
2 tablespoons brown sugar
1 teaspoon baking powder
2 teaspoons cinnamon
1 Tbsp. flax seed
½ teaspoon salt
½ cup pecans, chopped
1 cup sliced strawberries
½ cup blueberries
1/4 cup blackberries
1/4 cup raspberries
2 cups skim or low-fat milk
1 egg
1 tablespoon honey
2 teaspoons vanilla extract
1 ripe banana, peeled and cut into slices

Directions

Preheat oven to 375 F. Spray casserole dish with nonstick cooking spray. In a large bowl, mix together the oats, brown sugar, baking powder, cinnamon, flax seed, salt, raspberries, blackberries, half the pecans, half the strawberries and half the blueberries. (The unused halves will be used to top the oatmeal). 

In another large bowl, whisk together the milk, egg, honey and vanilla extract.

 Add oat mixture to casserole dish. 

Pour milk mixture over the top of oat mixture, gently move the dish back and forth to help the milk mixture disperse through the oats. 

Arrange the bananas, remaining strawberries, blueberries and pecans on the top of the oat mixture.

Place casserole dish on top of a baking sheet and bake uncovered for 40 minutes. Can serve with syrup, brown sugar, or I recommend adding about a Tbsp of milk before reheating, it adds a lot of moisture. Enjoy!

 

 

 

Recipe adapted from: http://peachesandcake.com/2012/03/26/baked-oatmeal-with-strawberries-blueberries-and-banana/

Egg and Potato Breakfast Burrito

Total Time: 20 minutes
Serves: 4

Ingredients
1 tsp. olive oil
2 potatoes, washed and cut into 1 in. cubes
1/2 cup chopped onion
pepper
1 clove of garlic, minced
4 eggs, lightly beaten
1-2 cups fresh spinach leaves, chopped
4 flour or whole wheat flour tortillas
salsa and cheese (optional)

Directions

 Heat olive oil in a large skillet over medium-high heat. Add potatoes and onions. sprinkle with pepper. Cover and cook until tender, stirring occasionally. Reduce heat to low. Add eggs and cook 2 more minutes.

Add spinach, cover and cook for 30 seconds to 1 minute, until spinach is wilted.

Combine with salsa and cheese in a tortilla and Enjoy!

My own recipe :)

Parmesan Roasted Brussel Sprouts

Prep Time: 10 minutes
Cook Time: 20-30 minutes
Serves: 4

Ingredients
1-2 lbs. brussel sprouts, washed and cut into wedges
2 tsp. olive oil
pepper
garlic powder
Parmesan cheese

Directions

Preheat oven to 375 F. Place Brussels in a large bowl, drizzle with olive oil and sprinkle with remaining ingredients. Transfer to baking sheet.

 Bake uncovered 20-30 minutes, stirring once. Remove from baking sheet, scraping to remove browned bits of Parmesan cheese. Enjoy!

 Recipe adapted from my wonderful mother, Joanne Bell.

Roasted Garlic Parmesan Butternut Squash

Prep: 15 minutes
Bake: 50 minutes
Serves: 6

Ingredients
2 Tbsp. dried or fresh parsley
2 Tbsp. olive oil
2 cloves of garlic, minced
1/2 tsp. pepper
1 large butternut squash, peeled, seeded and cut into 1 inch cubes
1/3 cup freshly grated Parmesan cheese

Directions

Preheat oven to 400 F. 

Toss first 5 ingredients together in a large bowl.

Transfer to a foil lined baking sheet or shallow baking dish.

Bake uncovered 50-55 minutes, stirring once halfway through. Sprinkle Parmesan cheese over squash for the last 5 minutes of baking. Enjoy!

Recipe adapted from: http://www.tasteofhome.com/Recipes/Garlicky-Baked-Butternut-Squash