It’s so exciting to find a new recipe that has good taste and is quick to clean up! The only time consuming part of this was the prep, but I like cutting up veggies, so it was all good!
I swear this is apple pie without the crust! I was craving an apple pie – but… make an apple pie, eat an apple pie. Probably not too good for the physique! So I scoured the Internet for recipes that were fairly healthy and this one fit the bill perfectly!
This recipe is by SkinnyTaste.com a great resource for recipes. This recipe comes together quickly, bakes for about 30 minutes (and makes your house smell amazing!) – We serve with a small scoop of ice cream. Really one half of a baked apple is plenty.
Delightfully Baked Apples
2 large apples (use whatever you’ve got), cut them in half, remove the core/seeds
2 tablespoons butter (not margarine)
2 tablespoons brown sugar, Unpacked (can use less)
2 tablespoons unbleached all purpose flour (can use GLUTEN FREE)
4 tablespoons oats (recipe calls for quick oats, I only had Old Fashioned and they worked fine)
Cinnamon, just a dab (add more if you like, I did)
Oven to 350℉.
Cut apples in half, remove seeds and core
In a small bowl combing the butter, brown sugar, flour, oats and cinnamon – then spread the mixture on top of the apple halves (I spread with my fingers right to the edges) – sprinkle with more cinnamon if you like.
Place on a cookie sheet (I covered mine in foil for a no-cleanup option) – bake for 30 minutes.
Serve warm with a scoop of ice cream if you like!
Catch you back here tomorrow!
I came up with this “recipe” after I had roasted a lot of veggies for the week. We had them as sides, and I was trying to think of something different to do with them. This was amazing. One note: Bleu cheese goes a long way, so remember, you can always add more! The caramelized taste of the roasted veggies, with the addition of the kale, chewy dried fruit and crunchy walnuts were an amazing combination!
Many of my “recipes” aren’t really recipes, they’re more of a guideline – Feel free to experiment with different ingredients or vary from what I have written. This recipe is also something that can be made (mostly) ahead, then heat and assemble the bowls.
This recipe includes roasted veggies (click HERE for a great guide on roasting veggies), cooked quinoa (Trader Joe’s frozen packet that you microwave is amazing – perfect for 2 with a little left over)! I also sauté the kale, I wash it, dry it, and add to a non-stick pan with a wee bit of olive oil, cover the pan and add a wee bit of water to help it steam – keep taste testing, once it’s at the consistency that you like, turn the burner off and transfer to a bowl. Chop the dried fruit, nuts. Once you have everything ready it’s time to add to a bowl. Add quinoa, roasted veg, cranberries or cherries, nuts, a wee bit of bleu cheese – this is remarkably good AND good for you!
Click HERE to print the recipe as shown below… I can’t wait for you to try it!
Roasted Veggie & Quinoa Bowl
Quick & Healthy Recipe – Serves 2 people
● Roasted Vegetables (see note*)
● Kale, chopped and sautéed
● Blue Cheese, crumbled
● Quinoa, cooked (see note**)
● Walnuts, chopped
● Dried Cranberries or Cherries, chopped
1. Roast vegetables: I used onion, carrots, parsnips, turnips and sweet potato – change it up so it doesn’t get boring!
2. Saute the kale by adding washed/dried kale to a non-stick skillet with a little olive oil. After a few minutes cover the pan and add a little liquid (chicken broth or water is fine) – keep taste testing until it’s to a consistency you like.
3. Cook the quinoa. You can make it according to package directions or buy frozen that you zap in the microwave..
4. Chop walnuts, and dried fruit.
5. Plate – Add quinoa to individual bowls, top with vegetables, dried fruit, walnuts and bleu cheese.
*Roasted vegetables: see link below for tips on how to roast veggies. I basically cut into pieces (the smaller the pieces the quicker they cook), add a little olive oil, S&P in a 400F oven about 30 minutes (depending upon size).
**Quinoa: Trader Joe’s (or similar) frozen cooked quinoa is a real time saver, and perfect if there are just one or two of you!
Catch you back here tomorrow!
Just in the nick of time! After Thanksgiving and maybe being a little overly thankful for all the delicious food – it’s time to take a food holiday – a break… and this recipe puts you back in sync – no meat, tastes great – leaves you feeling like you haven’t stuffed yourself and you still aren’t looking for anything to eat at night – it’s that satisfying.
This is another fabulous recipe from Cooking Light Magazine, what would I do without them? Their recipes are always out of this world good without tasting too healthy! This recipe replaces meat with cannellini beans, it’s tasty and it keeps you full!
Click HERE to print the original recipe from Cooking Light magazine!
What I did differently (for 2 dinner size servings):
I didn’t use red bell pepper. When I mixed up the vinaigrette instead of using garlic powder I took a fresh piece of garlic and made a cut and rubbed it in the small bowl – this gave enough garlic flavor. The only other thing I didn’t do is grill the pita – I don’t have a grill pan, and the first time I made this I heated with a little olive oil in a regular skillet and it really didn’t need all that. Just a quick heat (microwave or in a dry pan for just a minute) worked fine – we used Whole Wheat Pita’s from Trader Joe’s, they have excellent taste.
If you like salad, give this recipe a try, it’s a keeper! Catch you back here tomorrow!
Original recipe via Cooking Light Magazine – Recipe by Adam Dolge
What a fabulous recipe! I’ve heard about “riced” cauliflower – wasn’t sure how it would taste. Let me tell you… wonderful!! It has a similar look and feel as rice – the taste… very mild. So it goes nicely with what you pair with it. In this case a stir fry with shrimp, green onions and eggs.
What I did differently: To make it a little more substantial for us, and because we like stir fry with peas and carrots I added those as well. I think maybe I let the cauliflower sit 5 minutes as mentioned above (without stirring) and then added the thawed carrots and peas (however many you like – I used two big handfuls). I also cooked the eggs in a separate small skillet. The first time I made this the egg stuck to the bottom of the “nonstick” pan, therefore the cauliflower rice couldn’t get brown. When you scramble the eggs don’t overcook as they are going back in with the shrimp and “rice” for a minute!
You can make “riced” cauliflower by putting it into a food processor and pulsing until it looks like rice, or you can buy it frozen just about everywhere – I used Trader Joe’s brand and it’s fabulous, perfect for two people!
This is a Cooking Light recipe via their magazine – I always find treasures there!
Catch you back here tomorrow!
Pork Medallions with Fennel, Apple & Sweet Potato Slaw is a fabulous (and dare I say beautiful) recipe from Cooking Light Magazine. It’s the perfect recipe for fall. I thought the Fennel, Apple & Sweet Potato Slaw (pictured above) was just beautiful alongside the pork medallions! (In my haste I forgot to garnish with fennel fronds, so mine may look a bit bare, but believe me, it’s FULL of taste!).
I always thought I didn’t care for fennel (never having had it) because I heard it tastes like licorice. Let me say. I love it! It does taste a bit like licorice, but it’s different, and the texture is wonderful (similar to celery), especially combined with apples – what a treat! The slices of baked sweet potato add such color to this dish!
Click HERE to print this recipe (via the Cooking Light website – click on the green printer icon) – it’s a keeper for sure! QUICK to put together as well – the recipe shows a total of 35 minutes to put this together.
I made a few changes for the slaw: I only used one (1/2#) pork tenderloin, since there are just two of us. I used 1 medium fennel bulb, 1 large apple, 1 tablespoon olive oil, 1 tablespoon lemon juice and 1 Tablespoon shallots for the slaw –
And a few changes for the pork: I didn’t have grainy mustard (for the pork) so I used a total of 3 tablespoons of dijon – I also used the full 1/2 cup of cider and omitted the butter (initially by mistake – but it was so fabulous I decided not to add the next time I made it).
This recipe is via CookingLight magazine (CookingLight.com) – I made some changes as we all do, but the recipe comes from Cooking Light – my all time favorite magazine for healthy recipes!
Catch you back here tomorrow!
Chicken salad. A tasty lunch, served alone, on top of lettuce, inside a pita or between two pieces of bread. However you like it – this is a fabulous recipe. It’s so quick and easy, especially if you bake an extra chicken breast. One night a week we have baked/roasted chicken, we split one chicken breast and make another for a recipe, such as Quick Green Chicken Chili or Chicken Salad.
This is a curry chicken salad – which adds a nice sweetness. I shred one large chicken breast with two forks. Add celery, green onion, walnuts, dried cherries or cranberries, several shakes of curry powder, salt, pepper, about a tablespoon of canola mayonnaise and a big blob of Greek yogurt.
That’s it! Stir it around – it will taste like something you got at a nice restaurant for lunch! This day I had it on one half of a whole wheat pita with apple slices (apple slices were good tucked into the pita too)! Make it your own, add more of what you like and don’t add what you don’t like. This is so flexible. I have omitted the mayo entirely and it was still good, just a little less creamy and a wee bit more tart. Having a teeny bit of mayo seemed to take care of that!