Category: Midweek Meal

Categories
Midweek Meal

Pumpkin Spice Bread

Recipe-Yummy-Fall-Time-Pumpkin-Spice-Bread-733x440

Pumpkin Spice Bread: What You’ll Need

  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 cup sugar (I like to use 3/4 cup raw cane and 1/4 cup coconut sugar)
  • 1/2 teaspoon salt
  • 1/4 cup butter, softened
  • 2 jumbo eggs
  • 1 1/2 cups pumpkin puree (I just use a whole can of organic pumpkin *NOT* pumpkin pie mix…although I’m sure that would be equally delicious)
  • 1/3 cup plain low-fat yogurt
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice (usually has clove, cinnamon, ginger, allspice, and nutmeg)
  • Olive or coconut oil to coat the pan

Preparation

Note: Preheat oven to 350°F

1. Dry mixture – Lightly spoon flour into a measuring cup and level with a knife.
In a large bowl, combine the flour, baking soda, baking powder, pumpkin pie spices, and salt, mixing with a whisk. This is also where you would add in cocoa powder if you wanted—about a tablespoon or so. I rarely measure extra stuff.

2. Wet mixture – Place sugar and butter in a larger bowl, and beat with a mixer (hard work if you use your hands!) until well blended. Next,add the eggs, one at a time, beating well after each.Addpumpkin, yogurt, and vanilla; beat until well blended.

3. Combine – Addin the dry mixture bit by bit, mixing throughout the addition. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated lightly with olive or coconut oil.

4. Add the heat! – Bake at 350°F for 50 minutes toone hour (or until a wooden toothpick inserted in the very center comes out clean).

5. Be patient – Allow to cool in the pan or on a rack. Don’t rush this—you won’t be able to taste the goodness if you melt your tongue off.

6. The extra bit of heaven… – Slice and serve on individual plates while the bread is still warm. Spoon some delicious vanilla ice cream over top, and add another sprinkle of pumpkin pie spice for aroma and presentation.

Originally found here: http://www.doyouyoga.com/recipe-yummy-fall-time-pumpkin-spice-bread/

Categories
Midweek Meal

Midweek Meal: Oatmeal Obsession

This week, I can’t choose just one. I LOVE oatmeal in the fall and winter: it’s warm, filling, and keeps me satisfied all morning. I eat it after my workouts (Burpees on a full stomach? No thank you.) and my kids love it too. Have you tried steel-cut oats? Bob’s Red Mill makes a quick cook version that’s fast and delicious. Of course, plain old rolled oats are a good choice too. Don’t eat oats? Make these recipes with quinoa instead! Choose your favorite recipe and tell us what you think…

http://greatist.com/eat/healthy-oatmeal-recipes

I think my two favorites are the Indian Spiced Oatmeal

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And Pumpkin Pie Oatmeal

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Categories
Midweek Meal

Thai Chicken Quinoa Bowl

Thai Chicken Quinoa Bowl

YIELD: SERVES 2

TOTAL TIME: 30 MINUTES

ingredients:

1/2 cup uncooked quinoa, rinsed
1 chicken breast, cooked and shredded
1/3 cup chopped carrots
1/3 cup shelled edamame
1/3 cup chopped green onions
1/4 cup chopped peanuts
1/4 cup freshly chopped cilantro

sauce
2 tablespoons sweet chili sauce
1 tablespoon rice vinegar
1 tablespoon canned coconut milk
1/2 tablespoon brown sugar
1 teaspoon creamy peanut butter (it mixes in easier if it’s melted, FYI)
1 garlic clove
1/2 lime, juice
1/8 teaspoon ground ginger

directions:

Prepare quinoa according to directions, which will most likely call for 1 cup of liquid. I prefer to use low-sodium chicken or vegetable stock, so if you have that, use it!

While quinoa is cooking, combine all of the sauce ingredients together in a bowl and whisk well to combine. Once quinoa has absorbed all of the liquid, stir in the sauce and toss well to coat. Add in chicken, carrots, edamame and green onions, stirring to combine. Taste and season with a little salt and pepper if needed. Toss in half of the peanuts and cilantro, then serve in a large bowl, topped with remaining peanuts and cilantro. I like to serve this with a salad, soup or even a little sandwich!

This delicious recipe brought to you by How Sweet It Is
http://www.howsweeteats.com/2013/02/thai-chicken-quinoa-bowl/

Categories
Midweek Meal

Pea and Avocado Dip

Pea and Avocado Dip

 A perfect snack for the game, or just for anytime!

Pea and Avocado Dip

Yields: 6-8 servings | Serving Size: 2-3 Tbsp |Calories: 80 | Previous Points: 1 | Points Plus: 2 | Total Fat: 3.9 g | Saturated Fat: 0.6 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 4 mg | Carbohydrates: 9.3 g | Dietary Fiber: 4.1 g | Sugars: 2.9 g | Protein: 3.1 g |

Ingredients

  • 1 -1/2 cups of green peas, fresh or frozen, cooked and cooled
  • 1 avocado
  • I clove of garlic
  • 1 tablespoon lime juice
  • hot sauce to taste

Directions

Place all the ingredients into a food processor and mix to the consistency you prefer.


Read more at http://skinnyms.com/pea-and-avocado-dip/#0ZfleEQCgz9t8qWt.99

Categories
Midweek Meal

Korean Beef Wrapped Asparagus

BeefSlices_WM

Korean Beef Wrapped Asparagus

AUTHOR: Danielle Walker – AgainstAllGrain.com

SERVES: 6-8

Ingredients:

  • 1 pound U.S. Wellness Meats Flank Steak, thawed
  • ⅛ cup coconut aminos
  • 1 tablespoon sesame oil
  • 1 clove garlic, minced
  • ½ teaspoon ginger, peeled and grated
  • ½ tablespoon honey
  • ⅛ teaspoon dried red pepper flakes
  • 1 tablespoon unsweetened pineapple juice
  • ½ tablespoon fish sauce
  • 25-30 asparagus stalks, trimmed
  • ½ teaspoon sesame seeds
  • 1 teaspoon extra-virgin olive oil
  • ¼ teaspoon sea salt
  • ⅛ teaspoon fresh cracked pepper

Instructions:

  1. Place the steak in the freezer for 45 minutes. This will make it easier to slice very thinly.
  2. Meanwhile, make the marinade. Mix the coconut aminos, sesame oil, garlic, ginger, honey, red pepper flakes, pineapple juice, and fish sauce in a bowl and set aside.
  3. Remove the steak from the freezer, then cut across the grain into very thin strips, about ⅛ inch thick.
  4. Pour the marinade over the sliced steak, and marinate in the refrigerator for 6-8 hours.
  5. Preheat your grill to medium heat.
  6. Rub the olive oil over the asparagus, then wrap each stalk with a strip of beef.
  7. Sprinkle with salt, pepper, and sesame seeds.
  8. Grill the beef wrapped asparagus over medium heat for about 6 minutes, turning occasionally to ensure the beef cooks evenly.

Thanks to Against All Grain for this yummy recipe!

http://againstallgrain.com/2012/07/03/korean-beef-wrapped-asparagus/

Categories
Midweek Meal

Paleo Chinese Chicken Salad

Healthy Paleo Chinese Chicken Salad via Linda Wagner

Paleo Chinese Chicken Salad

Adapted from this fabulous recipe.

Ingredients:

  • 2 cups shredded carrots
  • 1 head of a large Napa Cabbage, chopped into very thin strips
  • 1/2 cup chopped cilantro
  • 2 Tbs black sesame seeds
  • 2 Tbs white sesame seeds
  • 1/2 cup cashews (optional)
  • 1 rotisserie chicken, torn into shreds
  • 1/4 cup Tamari (tamari is a gluten free soy sauce) or regular soy sauce
  • 1/4 cup white wine vinegar
  • 3 Tbs finely minced ginger (I peeled fresh ginger and used this hand held food processorto mince – You can also do it by hand but I find this process much faster and easier!)
  • 3 Tbs olive oil
  • 2 Tbs Hoisin sauce (I like this brand best, you can usually find it in the Asian section at your grocery store)
  • 1 Tbs Toasted Sesame Oil 
  • 1 tsp Spicy Chili Oil (optional but I had it on hand and knew it would make a great addition!)
  • 1 tsp Sriracha or more if you like it spicy!
  • 1/2 tsp sea salt
  • 5 chopped green onions, green and white parts

For the dressing:

In a small mason jar with lid add tamari, vinegar, minced ginger, olive oil, hoisin sauce, toasted sesame oil, chili oil, sriracha, sea salt and chopped green onions. Secure the lid and shake vigorously. Set aside.

Next, put chopped cabbage, shredded carrots, cilantro, sesame seeds, cashews, shredded chicken, and enough dressing to coat (around half) into a large plastic bag, seal, and shake vigorously until well incorporated. Adjust amount of dressing as needed.

Pour into bowls or onto plates and enjoy!! Serves 4.

http://lindawagner.net/blog/2014/06/paleo-chinese-chicken-salad/index.html

Categories
Midweek Meal

Crock Pot Sweet Potato and Quinoa Turkey Chili

Crock Pot Sweet Potato and Quinoa Turkey Chili

Serves a crowd

Ingredients:
1lb ground turkey
1 large shallot or 1 small onion, chopped
3 garlic cloves, minced
salt and pepper
3 cups chicken broth (plus extra for re-heating)
28oz can crushed tomatoes
15oz can baked beans (I like sweet baked beans)
1 cup uncooked quinoa, rinsed
1 large sweet potato (about 1lb,) peeled and chopped small
2 Tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon red chili pepper flakes
Toppings: shredded Monterey Jack cheese, chopped avocado, tortilla chips, green onions

Directions: 

  1. Add ground turkey and shallot to a large skillet over medium-high heat. Season liberally with salt and pepper then cook until no longer pink, breaking turkey up as it cooks. Add garlic then cook for 30 more seconds then add to a 6 quart crock pot. Add remaining ingredients, except toppings, into crock pot then cook on high for 3 hours, or low for 5-6 hours, or until sweet potatoes are tender. Serve with toppings. May need to add more chicken broth when reheating.

Crock Pot Sweet Potato and Quinoa Turkey Chili #recipe #dinner #chili #slowcooker #crockpot @IowaGirlEats | iowagirleats.com

Thanks Iowa Girl Eats for the yummy fall recipe!

Categories
Midweek Meal

Slow Cooker Cheesy Spaghetti with Turkey Sausage

Slow Cooker Cheesy Spaghetti with Turkey Sausage

This looks AMAZING! And it’s a slow cooker meal, so you can ignore it!!

Slow Cooker Cheesy Spaghetti with Turkey Sausage

Data using turkey sausage: Serving size: 1 cup | Calories: 256 | Previous Points: 6 | Points Plus: 7 | Total Fat: 12 g | Saturated Fat: 6 g | Cholesterol: 52 mg | Sodium: 542 mg | Carbohydrates: 13 g | Sugars: 6 Fiber: 2 g | Protein: 24 g

Data without turkey sausage: Serving Size: 1 Cup | Calories: 192 | Previous Points: 4 | Points Plus: 5 | Total Fat: 9 g | Saturated Fat: 5 g | Trans Fat: 0 | Cholesterol: 25 mg | Sodium: 342 mg | Carbohydrates: 14 g | Fiber: 2 g | Sugars: 7 g | Protein: 15 g

Ingredients

  • 1 lb lean ground turkey sausage (see recipe below)
  • 1 (24 ounce) jar spaghetti sauce (no sugar added)
  • 8 ounces (uncooked) 100% whole wheat spaghetti, about 2/3 of a 13.25 oz box, break into small pieces before adding to meat mixture
  • 1 cup low fat cottage cheese
  • 1 cup skim mozzarella cheese, shredded
  • 1 cup low-fat ricotta cheese
  • 1 teaspoon dried oregano
  • 1 tablespoon chopped (fresh) basil
  • Kosher or sea Salt to taste
  • 1/2 tsp ground black pepper
  • TURKEY SAUSAGE INGREDIENTS:
  • 1 lb lean ground turkey or chicken
  • 1/2 tsp garlic powder
  • 1/2 tsp freshly ground black pepper
  • 1 tsp dried sage
  • 1/4 tsp cayenne pepper
  • 1 tsp dried oregano

Directions

Add all the sausage ingredients a large mixing bowl and mix thoroughly. Cook ground turkey sausage in a large skillet over medium heat, breaking into small pieces while cooking. Ensure the turkey loses its pink color before removing from heat. Drain, discard any fat and set aside. Combine meat with marinara and broken spaghetti pieces.

In a medium bowl combine cooked turkey sausage with the remaining ingredients, add to slow cooker. Cover and cook on low 2-3 hours or until spaghetti is al dente and cheese is bubbly.

Serve and sprinkle with parmesan if desired.


Read more at http://skinnyms.com/slow-cooker-cheesy-spaghetti-with-turkey-sausag/#V136FiAoMcsog8UJ.99

Categories
Midweek Meal

Midweek Meal: Asian Chicken Wraps

Asian Chicken Wraps

Love PF Changs? Me, too! But, I’m not a huge fan of eating out, or the ridiculous sodium content in their chicken wraps. These are simple and quick to make – whip some up for dinner tonight!

Asian Chicken Wraps

Yield: Servings 6 | Serving Size: 1 Wrap with 3/4 Cup Cubed Chicken | Calories:123 | Previous Points: 3 | Points Plus: 3 | Total Fat: 3 g | Saturated Fat:1 g | Trans Fat: 0 g | Cholesterol: 27.5 mg | Sodium: 349 mg | Carbohydrates: 13 g | Dietary | Fiber: 1 g | Sugars: 11 g | Protein: 11 g

Ingredients

  • Stir Fry Sauce
  • 2 tablespoons honey
  • 1/2 teaspoon rice wine vinegar
  • 2 tablespoons lite soy sauce, (optional Coconut Organic Aminos)
  • Dipping Sauce
  • 1/4 cup honey
  • 1/2 cup warm water
  • 2 tablespoon lite soy sauce
  • 2 tablespoon rice wine vinegar
  • 2 tablespoon ketchup (recipe for ketchup)
  • 1 tablespoon freshly squeezed lemon juice
  • 1/8 teaspoon sesame oil
  • 1 tablespoon Dijon Mustard
  • Chicken Stir-Fry
  • 1 tablespoon canola oil
  • 1 tablespoon sesame oil
  • 3 skinless chicken breast filets, cubed into about 1/2″ pieces
  • 1 (8 ounce) can water chestnuts, diced
  • 1/2 cup button mushrooms, diced
  • 1/2 cup finely diced yellow onion
  • 2 cloves garlic, minced
  • 6 Savoy (curly) Cabbage leaves, (optional is Napa Cabbage or green leafy vegetable of choice)

Directions

Prepare Stir Fry Sauce by adding these three ingredients in a small bowl and setting aside.

Next, prepare Dipping Sauce by combining honey and warm water in a medium sauce pan. Add the remaining ingredients to the honey & water mix, turn to medium heat and bring to a simmer. Continue cooking approximately 5 minutes. Place the dipping sauce in a bowl for serving and set aside.

Prepare Cabbage by removing several leaves 8-10, rinse cabbage, pat dry with a paper towel and place on serving plates.

Prepare Chicken Stir-Fry by placing canola oil and sesame oil in a large skillet or wok. On medium-high heat add cubed chicken breast and cook until it has lost its pink color, 8-10 minutes. Drain chicken by pouring off liquid. With the chicken still in the skillet add the, already prepared, Stir-Fry Sauce to the chicken along with water chestnuts, mushrooms, onion and garlic. Stir-fry for approximately 4-5 minutes on medium heat.

Place approximately 3/4 cup cooked chicken on individual cabbage leafs, drizzle with dipping sauce. Allow everyone to add additional dipping sauce if they wish. Slightly fold the wrap when eating. A little sauce may spill out but no big deal, just add more, there’s plenty to go around. Enjoy!!!

Bragg Liquid Aminos is another Gluten-Free option for soy sauce.


Read more at http://skinnyms.com/asian-chicken-wrap/#_a5y_p=2189461

Categories
Midweek Meal

Mid Week Meal: spinach salad with chicken, avocado and goat cheese

spinach salad with chicken, avocado and goat cheese

Chicken-Spinach-Salad-8

Yield: 4 servings

Prep Time: 20 min

Ingredients:

SALAD:
8 cups chopped spinach (1 bag)
1 cup halved cherry or pear tomatoes
1/2 cup corn (frozen, canned, or cut off the cob)
1 1/2 cups chopped cooked chicken
1 large avocado, sliced
1/3 cup crumbled goat or feta cheese
1/4 cup toasted pine nuts

DRESSING:
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
salt and freshly ground black pepper, to taste

Directions:

1. Place spinach in a large salad bowl. add remaining salad ingredients.

2. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss (a little at a time… as much dressing as you desire).

 

Source: http://www.recipegirl.com/2012/04/02/spinach-salad-with-chicken-avocado-and-goat-cheese/