Protein Cookies!

I've been looking for something quick to grab and eat because I don't want to put any thought into my snacks during the day.  This treat is amaaaaaazing and chock full of protein so they're great for after a workout.  I played with a recipe off pinterest and made it my own!  :) They're not for those who don't like bananas though!  Fair warning!!! Another note would be that these don't have ANY flour or sugar!!!

Peanut Butter Chocolate Banana Protein Cookies! (Wow mouthful)

*Makes 20 cookies (depending on the size)

2 Ripe Bananas (mashed)
2/3 C. Peanut Butter
1/3 C. Apple Sauce
1 Scoop Protein Powder (vanilla or chocolate work great)
1 tsp. Vanilla Extract
1 1/2 C. Oats (quick or old fashioned and uncooked)
1/4 C. Favorite Nuts (chopped)
1/4 C. Dark Chocolate Chips
3 Tbsp. Chia Seeds

1. Mash the banana and mix in the peanut butter.  Fun fact, it's super easy with a pastry cutter!!!
2. Add the apple sauce, protein powder and vanilla extract and mix well again.
3. Add oatmeal, nuts, and chocolate chips.
4. Let this sit for 10 mins.  Preheat oven to 350 degrees.
5. Add the chia seeds right before you pop them in the oven.  Line cookie sheets with parchment paper and put spoonfuls of mixture and mash down into cookie shapes.  I dumped spoonfuls into a cookie cutter for fun shapes!  Hearts and stars.
6. Cook for 25-30 mins.
7. Pull them out and cool on sheet for 5 mins and then move to a cooling rack.

These last about a week but they freeze!  So keep a few out and freeze the rest!  Just pull em out early in the morning if you think you'll need a protein boost after a workout!

Fancy Roasted Broccoli

Finding veggies that the boyfriend will eat can be a challenge sometimes.  He hates squash, and cucumbers, and cauliflower, and some others.  Broccoli is one of his favorites!  *happy dance*  I get tired of steaming broccoli all the time so we have to come up with different ideas. (me rather... he doesn't do anything)  After my numerous hours on pinterest, I combined a handful of broccoli ideas to make the BEST recipe I think I've ever had.  It's a lot of ingredients but it's super simple to put together!

Fancy Roasted Broccoli

*Makes 2 servings

1 Head of Broccoli (chopped)
2 Tbsp Olive Oil (I eyeball this one, don't smother it, but be a tad generous)
Salt and Pepper to taste
4 Cloves of Garlic (sliced or minced)
2 Tbsp Parmesan (grated, but you can use the powder if you'd like)
2 Tbsp Sliced Almonds
Touch of Lemon Juice (maybe 1 1/2 tsp?)

1. Set oven to 425 degrees.  Chop up your broccoli and put it in a bowl.  Add the garlic, oil, salt and pepper.  Mix well and spread on a foil lined cookie sheet. (Spray with non-stick spray)
2. Cook 25 mins.
3. With 7-10 mins left, sprinkle the cheese and almonds on.
4. When it's done, add some dashes of lemon juice, and serve!

Chipotle Shredded Beef

I LOVE my shredded beef recipe, but I was in the mood for a different flavor.  So I started from scratch to make something different!  I love my crock pot WAY more than a stock pot so that's how this recipe is made just like the other one.  **This is NOT Chipotle the restaurant's beef, it just has chipotle peppers in it**

Chipotle Shredded Beef

*Makes 6-10 servings

Allergen Tips:


Check the bullion for gluten to keep it a g-free recipe!


1 2-3 pound Roast
1 Can Green Chiles
1/2 Can Chipotle Peppers in Adobo Sauce
1/2 Medium Onion (chopped)
1/2 tsp. Pepper
1/2 tsp. Paprika
1 tsp. Seasoned Salt
1 tsp. Cumin
4 Cloves Garlic (minced)
2 C. Beef Stock (I use bullion cubes)

1. Rub the seasonings on the roast and place in the crock pot.
2. Put all the veggies and peppers around the roast.
3. Pour the beef stock in, don't pour directly on the roast! (so you don't knock all the seasonings off!!!)
4. Cook on low for 6-7 hours.
5. Pull out the beef and shred.  Before you put the beef back in, scoop out about 1 1/2 cups of the juice and veggies and set aside. (this is to make a sauce to pour on top)
6. Put the meat back in and cook for one more hour.  Serve however you'd like!

*For the sauce*
1. Put the set aside juice in a processor and pulse until all the solids are gone.
2. Put it in a sauce pan on med heat and add just a tiny bit of a flour paste to thicken it up.  Spoon over whatever you make!

 Yummy Enchiladas :)

Mexican Loaded Taters

Yet another use of my Black Bean Salsa is making really healthy twice baked potatoes!  It tends to be much healthier than loading it full of sour cream and bacon!

Mexican Loaded Taters

 *Serves 2

2 Small-Medium Russet Potatoes
1/3 C. Chunky Salsa (photographed with my black bean salsa)
Olive Oil
Salt, Pepper, Garlic Powder, Chili Powder

1. Wash the potatoes really well and stab all over with a fork.  Put them in a microwave safe dish. drizzle olive oil on them and roll them around.  Microwave for 6-8 mins depending on the size.  Preheat the oven to 350 degrees.
2. Take out and cut in half.  Spoon out the insides and mix with the salsa. 
3. Place the skins in an oven safe dish that's sprayed with non-stick spray.
4. Spoon the mixture into the skins and sprinkle the seasonings on top.
5. Bake for 20-25 mins. 

Best of Both Worlds Alfredo

The Best of Both Worlds Alfredo

*serves 2

Allergen Tips:


Rice flour noodles are a great g-free option for any pasta dish!
Double check your Alfredo labels for any sneaky gluten ingredients.


Noodles
8-10 oz. Favorite Noodles (I went with Penne)
1 Tbsp. Olive oil
Good shake of Dried Oregano
2-3 Tbsp. Parmesan Cheese

Chicken
1 Boneless Skinless Chicken Breast (cut in half long wise so you have 2 thin "fillets")
 Salt, Pepper, Garlic Powder, Grillmate's Chicken Seasoning

Sauce
1 bottle of Classico Poblano Alfredo
1/2 a Bell Pepper (sliced to size you prefer)
1/8 C. Onion (chopped)

Side of your favorite salsa (pictured with my black bean salsa)

1. Boil water with a touch of salt and cook noodles to your liking.
2. Season chicken with all 4 listed and grill on a George Foreman Grill or sear in a pan.  Slice chicken against the grain and set in microwave to keep warm.
3. If you can multitask, saute the onion and bell pepper with a touch of butter until soft and the onion is transparent.  Add the alfredo and simmer til the noodles are done.
4. Pour noodles into 2 wide rimmed bowls, top with the alfredo, slide chicken onto the sauce and top with the salsa.

Fiesta Chicken Wrap

Day 3 of my weight loss challenge I went looking for some lunch.  I knew I was going out for dinner with some friends so I didn't want to overdo it with my calories.  I decided to skip the tortillas and make my first lettuce wrap. (ever! I know right??)  It turned out juicy, full of flavor and totally filling and satisfying!  It's a really simple wrap to make and you can always play around with the recipe!

Fiesta Chicken Wrap

*Makes two wraps

4 Boneless Skinless Chicken Tenders
1/2 C. Chunky Salsa (pictured with my black bean salsa)
1/8 C. Shredded Cheese
4 Iceburg Lettuce Leaves (less if you have a sturdier lettuce like romaine)
3/4 tsp. Mrs. Dash Fiesta Lime seasoning

1. Season the chicken and grill or pan sear.  (I use my George Foreman at least 3 times a week!)
2. Sprinkle the cheese inside the lettuce and put the chicken on top of that. (it gets all melty and gooey!)
3. Top with salsa.  I also use my black bean salsa because of the nutrients in the ingredients rather than a normal salsa.
4. Wrap up and enjoy!

Pictured with a sugar free Crystal Light Peach Mango Green Tea! Yum!

Chicken Tortilla Soup!

As mentioned throughout my wonderful blog, I am a terribly picky eater.  Add tortilla soup to my list of things that have to be JUUUUUUUUUUST right.  I am in love with Cracker Barrel's tortilla soup and to be honest, nothing else compares!  I decided to take the jump into the wonderful world of soup making.  And my first soup, chicken tortilla!  It's not quite finished as I'm writing this but man is it tasty!

Chicken Tortilla Soup

*Makes 8 servings

Allergen Tips:

Check the bullion for gluten to keep it a g-free recipe!
Look for gluten free enchilada sauce, La Victoria is one option! 
Skip the cheesy toppings for a dairy free dish.

3 Boneless Skinless Chicken Breasts (frozen)
6 C. Chicken Broth (I use bullion cubes)
1/2 Medium Onion (chopped)
1 Can Red Enchilada Sauce (15 oz)
1 Can Corn
1 Can Black Beans (15+ oz rinsed!!!)
1 Can Diced Tomatoes (15 oz mashed)
1 Can Green Chiles (4 oz)
2 Cloves of Garlic (minced)
Salt, Pepper, Garlic Powder to taste
1 tsp. Cumin

1. Open everything.
2.  Dump in a crockpot! (low 6-8 hours, high 3-5 hours)
3. Near the end of it being done, pull chicken out and shred it.

4. Add cheese, tortilla strips, sour cream or whatever your heart desires and enjoy!

(Nutrition Facts do not include the extras!)