Coconut Curry Pumpkin Soup

Let me set the scene....  

Once again, 5pm rolls around and I have no dinner plan.  It's Friday night {the night I usually like to go out to eat} but my oldest son now has b-ball practice and my husband coaches....there goes date night! To top it off, I haven't done a "real" grocery trip this week, but I did manage to pick up 4 cans of pumpkin puree while at Target the other day. I've been craving EVERYTHING PUMPKIN and can't seem to shake the chill that comes along with the damp Fall weather around here. Sounds like a recipe for pumpkin soup, doesn't it?

I had no game plan....just started throwing things together with cheese toast as my backup plan - then realized we were out of bread.  Figures.  When all else fails, cold cereal makes a good backup plan for the backup plan.  

Fortunately, my soup turned out pretty darn tasty.

Ingredients:

1/2 cup diced onion

1 tbsp extra virgin olive oil

1 15 oz. can chicken broth

1 15 oz. can lite coconut milk

1 15 oz. can pure pumpkin puree {not pie filling}

1 tsp salt

1 tsp curry powder

pepper 

fat free plain greek yogurt

*Measurements are an estimate - adjust as necessary.

Directions:

Saute onion in olive oil until tender.  Add other ingredients and heat through. Adjust seasonings as desired and top with a dollop of greek yogurt.

My "side" of broccoli may have ended up in my soup.  What can I say...I like to mix my foods!  =)

Okay, I'll admit it....that might be a bit of an exaggeration.  I haven't actually tasted ALL of the pumpkin bread out there....but I'd like to!  In my experience and in my own kitchen, this is the best recipe I've found.  It bakes up perfectly every time.  {Another keeper from the trusty 'ol church cookbook!} 

Ingredients:

4 eggs

1 cup oil

2 1/2 cups sugar

1 tsp. baking powder

2 tsp. baking soda

1 1/2 tsp. salt

3 cups flour

2 tsp. cinnamon

1 tsp. nutmeg

2/3 cup water

15 oz. can pumpkin

2 tsp. vanilla

Directions:

Cream together eggs, oil and sugar.  Mix dry ingredients together in a separate bowl.  Add and alternate dry mixture and water to the egg mixture.  Add pumpkin and vanilla.  Mix gently.  

Bake at 350.  

Small loaf - 35 min.  

Medium loaf - 43 min.

Large loaf - 52 min.

*Is also great with chocolate chips!*

Slow Cooker Chicken Taco Soup

I'm back!

I hope you'll excuse me for taking a little hiatus at the end of the summer....I just needed some chill time with the kiddos.  The boys started school last week, and tomorrow is the little lady's first day of preschool.  I can't believe how quickly the summer flew by!  Next year, my baby will be in kindergarten....where does the time go?!?!

In true "first week of school" fashion, we've been hit between the eyes with homework, piano lessons, music class, soccer and cross country practices, meets and games.  The relaxing days of summer seem only a distant memory now, so here we go again....FULL STEAM AHEAD!

When cooking for a family with a busy schedule, slow cooker meals are a must. Here's what was on our table tonight....

Ingredients:

3 frozen chicken breasts

3 cans of beans, rinsed and drained 

{any kind will do - I used great northern and black beans}

1/2 pkg. frozen corn

1 can petite diced tomatoes, with juice

1 packet dry ranch dressing mix

1 packet taco seasoning mix

1-2 cups chicken broth

Directions:

Put all ingredients except broth in a slow cooker {chicken on the bottom}.  Cover and cook on low for 8-9 hours or on high for 4-5 hours.  Remove chicken and shred.  Place back in slow cooker and add chicken broth to desired consistency.  Heat through.  Top with, green onions, cilantro {the one thing I forgot at the store - I was so bummed!}, olives, tomatoes, avocados, etc. and enjoy!

....to help you fit into that little black dress!  =)  

This is just a basic green smoothie recipe.  Like every classic black dress, it's great on it's own, but can be easily accessorized to fit your mood.

Ingredients:

     1 cup unsweetened vanilla almond milk

     1 scoop vanilla protein powder

     1/2 banana

     1 cup baby spinach

     ice

Directions:

Put all ingredients in a blender and blend.  {Doesn't get easier than that.}

***Would also be great with berries, flax seeds, chocolate protein powder, peanut or almond butter, other types of greens....the possibilities are endless!

{205 calories, 3g fat, 19g carbs, 4g fiber, 28g protein}

Gimme S'more!

There are few things in life better than a s'more....in my opinion, at least.  =)

When I was a kid, one of my favorite treats was s'mores bars.  My mom used to make them all the time, and now they've become a favorite of my kids as well. They're one of my go-to treats when I need a quick dessert to bring to picnics, barbecues, etc.  We're headed down to the lake with some friends this weekend, so I thought it would be the perfect thing to bring along.

First, I melt together light corn syrup, chocolate chips and butter....

{In case you were wondering, this is not a healthy recipe.}  Bring the chocolate mixture to a boil, remove from heat and add 1 tsp vanilla extract....

Stir into Golden Grahams and marshmallows and mix until evenly coated....

Spread into a greased 9x13 pan and let cool....

Cut into squares and enjoy!

Golden Grahams.  Marshmallows.  Chocolate....what's not to like?!  All the deliciousness of a s'more without sweating to death next to a campfire in 96 degree heat.  Gotta love it.

Ingredients:

     8 cups Golden Grahams cereal

     3 cups mini marshmallows

     2/3 cup light corn syrup

     12 oz bag chocolate chips {I use milk chocolate}

     2 Tbsp butter

     1 tsp vanilla extract

Directions:

Mix cereal and marshmallows in a large bowl.  On the stovetop, bring corn syrup, chocolate chips and butter to a boil, stirring frequently.  Remove from heat and stir in vanilla extract.  Pour chocolate mixture over cereal and marshmallows.  Mix until evenly coated.  Spread in a greased 9x13 pan.  Let cool then cut into squares.

Healthy Kettle Corn

There was a crazy lightning storm here last night, so I wanted to do something fun for the kids {and me!}.  I decided to dust off the 'ol air popper and try my hand at some guilt-free kettle corn.  I wasn't sure how it would go over with my guinea pigs kids, but I was pleasantly surprised.  I had to make three batches of this stuff!

Ingredients:

     1/2 cup popcorn kernels   

     cooking spray {I used canola}

     1 packet Truvia

     salt

Directions:

Pop popcorn with air popper.  Spray popcorn with cooking spray and sprinkle with Truvia and salt.  Mix.

"C" is for Cookie Dough

{144 calories, 2g fat, 15g carbs, 6g fiber, 15g protein}

It seems as though I'm still on a quest to find the perfect cookie dough snack.  I found this recipe here at Fitcupcaker.  Doesn't it look delicious?  That's what I thought!  I mixed up my little cookie dough treat and put it in the fridge....saving it for my post-workout/afternoon snack.  I thought about it all during my workout.  Is that bad?

It was pretty good, but I have to be honest and say that I was a little disappointed. It just looks so much like real cookie dough!  I thought it would taste a little more like it.  Oh, well.  It was good and sweet with a touch of cookie dough flare....just not quite the home run I was looking for.

Ingredients:

     2 Tbsp coconut flour

     1-2 Tbsp unsweetened vanilla almond milk

     2 Tbsp unsweetened applesauce

     pinch salt

     1/8 tsp baking powder

     1 packet Truvia

     1/2 tsp vanilla extract

     1/2 scoop vanilla protein powder

Directions:

Mix all ingredients together.  Cover and chill for at least 30 minutes.

Mediterranean Cucumber Boats

Here's an idea for a fresh, light lunch or snack on a hot summer day....

{111 calories, 5g fat, 16g carbs, 4g fiber, 8g protein}

Ingredients:

     1/2 large English cucumber

     2 Tbsp hummus {I used Athenos Greek Style}

     2 tsp fat free feta

     1/4 roma tomato, chopped

     2 large black olives, sliced

Directions:

Slice cucumber in half, lengthwise.  Use a spoon to scrape out the seeds and create a little "boat."  Fill each cucumber half with 1 Tbsp humus, chopped tomatoes, 1 tsp feta and one sliced olive.

Vegetable Soup

I'm back!  I've been out of town having a fun-filled week with my husband's family for our annual reunion.  There are 10 adults and 14 kids when we all get together, so it's crazy and a lot of fun!

Today was a scorcher!  I took the kids to the pool and could barely stand not being in the water....so what compelled me to make soup for dinner???  I have no idea. Nevertheless, I came up with a pretty tasty recipe if I don't say so myself.  

It all started with carrots, celery, onions and garlic....a good base for most soups, in my opinion.

I sauteed them in a little olive oil and then added some bell peppers, chicken broth, zucchini, beans and seasonings.

Then I dished myself up a bowl and topped it with some fresh tomatoes and a little reduced-fat feta.

It tasted surprisingly good on a hot summer day.  Scott even went back for seconds!

Ingredients:

     1 cup chopped carrots

     1 cup chopped celery

     1/2 sweet onion, chopped

     2 cloves garlic, minced

     1 tbsp extra virgin olive oil

     1 bell pepper, chopped

     1 zucchini, chopped

     4 cups chicken {or vegetable} broth

     1 can garbanzo beans, rinsed and drained

     1 can kidney beans, rinsed and drained

     1/2 tsp salt

     1/2 tsp oregano

     1/2 tsp basil

     fresh cracked pepper to taste

     fresh tomatoes and reduced-fat feta for topping

Directions:

Saute onions, garlic, carrots and celery in olive oil until crisp-tender and add the salt and pepper.  Add peppers and saute a few minutes longer.  Add broth, basil, oregano and zucchini.  Simmer until zucchini is tender.  Add beans and heat through.  Adjust seasonings if necessary.  Top with tomatoes and feta. 

Chocolate Greek Yogurt "Pudding"

Sorry for the lack of posts.  I was out of town last week and will be out of town again the rest of this week.  {Gotta love crazy summer schedules!}  Before I go, I just want to introduce you to one of my new favorite snacks.  I'm sure the two of you will want to get to know each other while I'm gone....

{120 calories, 0g fat, 11g carbs, 0.5g fiber, 19g protein}

Ingredients:

     1 small cup Chobani plain greek yogurt

     1 packet Truvia

     1 packet Nestle's fat free hot chocolate mix

Directions:

Mix all ingredients together and enjoy!

Healthy {Protein} Cookie Dough

Again with the strange cookie dough concoction, I know.  The first step is admitting I have a problem.... "Hi, my name is Megan and I'm a cookie dough-aholic!"  I seriously get huge cravings for cookie dough and know if I whip up a batch, I might just eat it all and hide the evidence.  Hence my search for a healthier alternative. Don't get me wrong, it's not like I never indulge.  Trust me, I do.  Some days, I just don't want all the binge-induced guilt.

I found this recipe here at Stuft Mama and it was yummy!  Even the kids liked it!  I couldn't quite persuade my husband to try it, but I'm sure he would have liked it too.  =)

I can't wait to experiment a little with this recipe and try it in chocolate!

Ingredients:

     1/4 cup oats

     1/3 cup brown rice cereal {I only had rice krispies}

     2 Tbsp PB2

     1 scoop vanilla protein powder

     1 Tbsp peanut butter {I used almond butter}

     2 Tbsp unsweetened applesauce 

Directions:

Mix all ingredients together.  Refrigerate and save for later or enjoy now.  

Parmesan Flax Crusted Zucchini {Low Carb & Gluten Free}

I love zucchini and could probably eat it everyday.  My family, um, not so much.  In an effort to disguise what some in my house might consider an "over-used veggie," I came up with a healthier version of fried zucchini sticks.

First I cut the zucchini into strips {trying to keep them uniform in size}....

Then I dipped them into egg whites....

And dredged them in a mixture of golden flax meal, parmesan cheese, garlic powder and salt....

Next, I put them on a baking sheet sprayed with cooking spray and baked them at 425 for 15 minutes....

They were so good served with a side of marinara sauce....

Low-carb and gluten free....

Good and good for you.  In the words of Rachel Ray....YUM-O!!!

Ingredients:

     1 large zucchini

     1/2 cup golden flax meal

     3 Tbsp grated parmesan cheese

     1/2 tsp garlic powder

     1/4 tsp salt

     2 egg whites {I used the kind in the carton}

     Marinara sauce

Directions:

Mix together flax meal, parmesan cheese, garlic powder and salt.  Slice zucchini into strips of uniform size.  Dip in egg whites.  Dredge in flax mixture.  Place on greased baking pan and bake at 425 for 15-20 minutes.  Serve with a side of marinara for dipping.

Easy Jambalaya

I got this idea from a friend....who got it from a friend....who got it from who-knows-where.  Gotta love those kind of recipes!

Since we're now up to our eyeballs in basketball practices and games {six nights a week!} I've found that the dinners I make are hardly ever complex {not that they really were before}.  I'm always turning to something quick and easy and this recipe is no exception.

Ingredients:

     1 box jambalaya rice mix

     1 bell pepper, chopped

     1 can black beans, rinsed and drained

     1 lb. kielbasa, sliced {I used chicken smoked sausage}

Directions:

Cook rice according to directions on box.  In the meantime, saute bell peppers and kielbasa or other sausage of choice.  When rice is done, stir into sausage and peppers.  Add black beans and heat through.   

**On a side note....  

Not wanting to wait for my Amazon shipment, I went to Walmart at 10pm last night in search of PB2 {see previous post}.  And guess what???  They were completely sold out too!  I don't know who's buying up all of my favorite peanut butter, but I would really appreciate it if they'd leave just one little jar behind.  Is that too much to ask?  Okay, I'll get off my soapbox now....just don't come between a hungry girl and her favorite snack!  =)

PB2 Protein Rice Cake

Have I told you how much I'm in L.O.V.E. with PB2?!?!  I've told just about everyone I know about it {and how they can buy it locally at Kroger} and now....they're always SOLD OUT!  I like to think it's because I've been spreading the word about this miracle product.  ;-)  It's starting to get a little frustrating, though.  I guess I'll go back to buying it off Amazon.  

Anyway, here's a little something I whipped up for breakfast today....

{165 calories, 4g fat, 25g carbs, 8g fiber, 16g protein}

This would also make a great afternoon snack.  Who says rice cakes have to be boring???

Ingredients:

     1 low sodium rice cake

     1 small container lowfat Live Active cottage cheese

     1 packet Truvia {or 12 drops liquid stevia}

     2 Tbsp PB2

     1 Tbsp sugar-free jelly

Directions:

Mix PB2 and sweetener of choice into cottage cheese.  Spread on top of rice cake and top with sugar-free jelly.

Sucker For A Protein Shake

I feel like I've come a long way since the days months I spent "addicted" to Atkins shakes.  Whether I like it or not....I am still, however, a sucker for a good protein shake.  There's just something about the ease and convenience of a pre-made shake that really fits into my "grab-and-go" lifestyle.  I've been turning to these PURE PROTEIN ones lately for a quick snack or post-workout boost.  I really like that they're high in protein {23g} and low in net carbs {3g}, fat {1.5g} and calories {120}. The vanilla's tasty too!

Cookie Dough Dip {With Chickpeas!}

It sounds strange, I know....but just wait 'til you try it.  

Why is it that cookie dough is almost always better than the actual cookies? When I make cookies, I usually end up consuming about five cookies worth of dough before I even try one {or two, or three} hot from the oven.  I have a serious problem when it comes to cookies, so I try not to make them very often.

Recently, however, I've been running into recipes for chickpea cookie dough dip all over the internet.  I attempted one of these recipes about a month ago.  I made a few tweaks and changes to the recipe and it turned out less than mediocre.  I was having a major cookie dough craving tonight, though, so I decided to give it one more shot....this time I followed a recipe exactly and it turned out AMAZING!  Can chickpeas really taste like cookie dough???  The answer is YES!

I found the recipe here at Natural Noshing.  I don't have a food processor, so I just used my Magic Bullet and it worked good enough for me.

I was watching three of my friend's kids, so I thought I'd try it out on them and see what happened.

This is what happened....

They downed all the apples {with a little help from me, of course} and we had to open a bag of pretzels.  It passed the "picky eater" test and was approved by six kids ages 4-10!  Go ahead and try it....you might just LOVE it!  =)

Ingredients:

     1 1/2 cups chickpeas {1 can} rinsed, drained and patted dry with paper towels

     1/3 cup peanut butter or other nut butter

     2 tsp vanilla extract

     1/8 tsp salt {if using unsalted nut butter}

     2 Tbsp unsweetened almond milk

     3-4 Tbsp agave {or honey}

     2 Tbsp flaxseed meal

     1/3 cup chocolate chips

     *Optional - 1 scoop vanilla protein powder

Directions:

In a food processor {or blender} add chickpeas and process until finely chopped.  Add peanut butter, vanilla, salt and almond milk.

Add agave, flax meal and protein powder.  Process until well blended.  You may need to add a little extra almond milk.

Stir in chocolate chips.  Serve immediately or refrigerate for a few hours.  

Veggie Curry In A Hurry

I'm so bad at planning meals ahead of time....it just makes me feel so boxed in!  I always start with good intentions, but inevitably, by the time spaghetti night or stir-fry night roll around, I'm not in the mood for the dinner du jour.  I have issues with structure, I know.  Yesterday around 4:00 p.m. I was trying to decide what to have for dinner {per the norm} when I remembered I had a block of tofu in the garage fridge.  I try to get sneaky with tofu every now and then and "surprise" my family at dinner time.  Sometimes it goes over well, other times....not so much.  This time, I had a brilliant idea {I hoped!}....

I decided to marinate it and use it in place of chicken in my chicken curry in a hurry recipe.  I used 2 Tbsp reduced sodium soy sauce, 2 Tbsp fish sauce and 1 tsp seasoned rice vinegar.  After rinsing and pressing the water out of the tofu {place on a plate with paper towels and put a heavy skillet on top for about 20-30 minutes} I chopped it into small pieces and put it in the marinade.  I let it sit for about 10-15 minutes {stirring occasionally} and then popped it into a hot skillet sprayed with cooking spray.  It got a little crispy on the outside and it really soaked up the flavor of the marinade.  It was GOOOOOD!  I couldn't stop myself from snacking on it!  That's what led me to my next ingredient....chickpeas.

I followed my chicken curry in a hurry recipe and simply added the tofu and 1 can of chickpeas {rinsed & drained} when I would normally add the chicken.  So Simple!  My family had theirs over jasmine rice, but I decided to try something a little different and have mine over lettuce {a little trick I learned from my sis-in-law}.

I will definitely be making this again....and the tofu is so great by itself, I might make it more often just for snacking!  The family seemed pleasantly surprised by the great-tasting tofu....well, most of them.  =)

Sugar free jello is one of my go-to snacks when I'm craving something sweet and trying to avoid the giant bag of chocolate chips hiding in my pantry.  {Sometimes I'm successful...sometimes I'm not!}  I usually just buy the little "snack packs" and keep them in the fridge for sweet tooth emergencies.  Then I had an idea - what if I turned this nutrion-less snack into something a little healthier???  And thus was born....PROTEIN JELLO!

1. All you need is a small box of Jello and some vanilla protein powder.

2. Bring 1 cup of water to a boil and mix in Jello until dissolved.

3. Add 1 cup cold water.  Pour into blender bottle {optional}.  Let cool a little and add 2 scoops vanilla protein powder.  Shake {or mix} until well blended.

4. Divide into four servings.  Cover and refrigerate a few hours or until firm.

And there you have an easy, LOW-CARB, LOW-CALORIE, HIGH-PROTEIN snack!

Per Serving:

{65 calories, 0g fat, 1g carbs, 0g fiber, 14g protein}

Time To Relax

The first official day of SUMMER VACATION seems to have gone okay....b-ball camp, cub scout day camp, a playdate and taking a class at the gym with my oldest son. The little princess didn't even put up a fight on the way to the kid zone.  I'm calling it a success!  How do I treat myself after such a successful day???

PJ's, fuzzy socks, an episode of The Bachelorette and an entire pint of ARCTIC ZERO!

Veggie Taco Salad

Let me just say HOORAY for finally breaking out my old camera again!  I've been trying to use a little point and shoot for a while and it just hasn't been cuttin' it. Live and learn, I guess.  

I was in the mood for a meatless dinner tonight, so I made refried bean tostadas for my family {forgot to take a pic...sorry!} and whipped up some veggies for me.

I just dug around in the fridge and used whatever I had....

First, saute the onions and peppers in a little olive oil spray {since they have a longer cooking time}.  

Then add the zucchini and mushrooms, saute them them for a couple minutes and add about 1/4 cup water and 2 Tbsp taco seasoning.

Let it simmer a little {just like you would if you were using ground beef} and then serve however you like.  I made a salad using romaine lettuce, my sauteed mexican veggies, a little salsa, some cilantro and about half of a diced avocado.  Just look at all that goodness!

Ingredients:

1/2 bell pepper, sliced

1/4 sweet onion, sliced

1 small zucchini, chopped

1/2 cup mushrooms, sliced

Romaine lettuce, chopped

2 Tbsp taco seasoning

1/4 cup water

2 Tbsp salsa

1/2 avocado, diced

Cilantro 

Directions:

Saute onions and peppers in small amount of olive oil or cooking spray.  Add zucchini and mushrooms.  Saute a couple minutes then add taco seasoning and water.  Simmer.  Serve over lettuce and top with salsa, avocado and cilantro.