A great appetizer or lightened up Mexican favorite meal, mini peppers with all your favorite taco toppings! This was a great meal to enjoy our favorite without worrying about our diets!
Just cut the peppers in half, stuff with your favorite taco meat (we used lean beef with low sodium seasonings and corn/black bean mixture). Then top as you like. We like lower fat cheese, Greek yogurt in place of sour cream and a bit of salsa and avocado.
Serve as a meal or as an appetizer. Fresh, light and oh so good!
This is the perfect topper on any fish or chicken. In trying to add more healthy fats to our diet, avocados were an easy choice and we both enjoy them. Whether on a sandwich, salad or salsa, we love it! Below is an easy and delicious salsa to top your chicken or fish or anything you’d like!
2 medium avocados
10-15 medium strawberries
1 cup fresh pico salsa
Grilled fish or chicken
Roughly chop avocado and strawberries. Mix with pico. Let sit 30 mins or more. Top your grilled fish or chicken. Leftover salsa can be stored in fridge 2-3 days before it gets wilty like.
My husband, seeking greater efficiency in nacho consumption, came up with this splendid idea! Instead of piling all the nacho ingredients, simply fill scoop chips and enjoy!
We still used our favorite ingredients, lean beef with taco seasoning, shredded cheese (at the bottom of the chip to melt under the beef), salsa, sour cream, peppers, tomatoes, cheese sauce, etc. whatever you enjoy but make sure to chop everything nice and small, then layer your chip and enjoy! This didn’t take much time to make a plate full either!
I found these cute mini Brie wheels at the store today. Perfect for just a small portion of Brie when a whole wheel is too much. Pop out of the container and eat as you usually would. Wrapped in pastry, warmed so it’s soft and gooey, add preserves, slice on salads or sandwiches, etc.
I warmed it, served with fresh fruit and crackers. Perfect snack or for lunches!
A great appetizer or main dish for healthy but delicious eating. Easy to make and very light and healthy. Baked in the oven these are great for an app or serve more as a main dish with easy sides!
1 pound chicken breast ( ground )
2 cups zucchini squash ( grated )
2 green onion ( diced )
4 tablespoons cilantro ( minced )
1 clove(s) garlic ( minced )
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil ( for cooking )
Toss chicken with zucchini, green onion, cilantro, garlic, salt, and pepper (and cumin, if using). Mixture will be quite wet.
Heat a drizzle of olive oil in a medium pan over medium heat. Use a small scoop or a heaped tablespoon to scoop meatballs into the pan. Cook 8-10 at a time for about 5-6 minutes on the first side. Flip and cook an additional 4-5 minutes, or until golden brown and the centers are cooked through. (I baked mine at 400 for 20 mins flipping halfway through). Either cooking method works well!
Serve with guacamole, salsa, or your favorite dip. (I served with an avocado/Greek yogurt homemade dip!!)
Pizza is such a Friday night staple, but ordering in can be so bad for you. So to still enjoy our favorites without too much guilt we made these great flat bread pizzas! (Recipe below based on several recipes we’ve tried and combined to what we enjoy!)
1/2-1 cup crushed tomatoes
1/2-1 tbsp evoo
1-2 cloves garlic minced
4 plum tomatoes sliced thinly
Mozzarella cheese shredded or sliced to your liking
Fresh basil leaves lightly chopped
Combine crushed tomatoes, evoo and garlic in chopper and chopped well.
Grill flatbreads a few minutes on each side until toasted lightly.
Spread sauce on top of flatbreads and top with tomatoes, cheese and basil.
Grill until cheese is bubbly and tomatoes cooked. This will be quick. Keep an eye on the grill.
I love avocados. I love them on salads, tacos, with eggs, etc but until recently hadn’t tried them roasted until I found a few recipes on Pinterest. After checking a few out, I came up with this simple recipe as others added more spices and oils. I found it was great simply made.
I added the avocado to my salad but also had the leftovers on a sandwich later. Both were great.
Make sure to roast each side long enough to get the outside slightly crispy. It is to die for!
Salt and pepper
*Any other items you’d like with the avocado. I topped a mixed greens veggie salad with the avocado and tossed lightly with a bit of lemon juice and oil.
Also enjoyed it on a roasted chicken sandwich.*
Preheat oven to 400. Cut avocado into quarters and discard peel and pit.
Sprinkle with evoo, fresh ground salt and pepper. Toss lightly.
Roast about 10 mins and flip until second side is crispy. Mine took about 15 mins total-10 one side, 5 mins the other.
Enjoy immediately, although I ate the leftovers later from the fridge on a sandwich and it still tasted great!!
In the latest Clean Eating Magazine I fell I love with most of the recipes. The mag is full of fresh springtime ideas and they are fabulous. One of our favorites was the baked goat cheese salad. I made a few changes but none to make any hugh difference. Here’s my recipe based on the clean eating recipe!
1-2 tbsp evoo
Gluten free bread crumbs
1 tsp chopped thyme
Fresh gr salt and pepper
2 egg whites whisked
4 oz goat cheese
3 tbsp lemon juice
1 tsp Dijon mustard
Garlic powder and dried thyme to taste
3 tbsp chopped toasted pecans
2 cups chopped fresh spinach
1 cup strawberries
6 oz grilled chicken breast roughly chopped
Preheat oven to 425. While heating mix lemon juice, mustard and garlic powder and dried thyme to taste. Whisk well. Slowly drizzle in olive oil and whisk well. Set aside.
On a small bowl place egg whites in one and bread crumbs thyme and salt and pepper in the other. Take goat cheese one ounce at a time and make a small patty. Dredge in egg whites then in bread crumbs. Continue for all 4 patties. Freeze for 20 mins.
While patties are freezing chop spinach, chicken, pecans, and strawberries. Toss well with dressing.
Bake goat cheese in oven 6 mins per side.
Let stand one minute. Top salads with patties and serve immediately!
We had some extra Brie and prosciutto leftover from dinner the other night. I happened upon this recipe and it was perfect. Lower carb, delicious flavors and easy for a Friday night! I did add arugula to ours as well and yes I low the picture is crappy lol. I was in a hurry and I can never get a good pic of a quesadilla. I don’t know why! Anyway, despite how bad it looks it was great!
1 tbsp Dijon mustard
1 tbsp mayo
1 8-inch flour tortilla (I used Low carb mission wraps)
1 oz brie cheese, thinly sliced
2 slices black forest ham-we used prosciutto
3 thin slices of granny smith apple
1 tbsp olive or vegetable oil
In a small bowl, stir together mustard and mayonnaise. Spread about 1-2 tsp thinly over tortilla. Top one half of tortilla with cheese, ham and apple and fold the other half over top.
Heat oil in a heavy 10-inch skillet over medium low heat. When oil is hot, place quesadilla in pan. Let cook until tortilla is golden brown on the bottom, about 4 minutes. Carefully flip quesadilla and continue to cook until the other side is golden brown and cheese has melted.
Remove quesadilla to a cutting board and let cool for a few minutes to allow for easier cutting. Cut into four equal pieces and serve with remaining dijon mustard sauce.
For NYE, H and I had a few friends over for dinner. We were grilling steaks so I knew I wanted a good but not over powering vegetable to keep the fillets the main star of the meal. I love roasted asparagus but needed to take it up a notch for NYE. I had goat cheese on hand and decided to roast the asparagus simply and toss with goat cheese after. HUGE HIT and super easy! Enjoy and happy new year!
Preheat oven to425 degrees. Toss asparagus with evoo( enough to coat) balsamic vinegar (enough to coat) and minced garlic. Let sit til oven is heated.
Roast on a lipped sheet pan or roasting pan. Roast for 10-15 minutes or until desired doneness.
Once done, let sit 1-2 mins then toss with salt, pepper and goat cheese. Serve immediately.