Recipe of the Week – Blueberry Baked Oatmeal Cups
These Baked Blueberry Oatmeal Cups make a great on the go breakfast and pack in 11 grams of protein. Bake up a batch and have breakfast made for the week.
What you need:
- 2 cups rolled oats
- ¾ cup blueberries
- 2 egg whites
- 1½ cups unsweetened almond milk
- ¼ cup maple syrup
- 1½ teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon salt
How to make it:
- Preheat oven to 375˚F (190˚C).
- In a bowl, add the oats, blueberries, egg whites, almond milk, maple syrup, cinnamon, vanilla, baking powder, and salt, and stir to combine.
- Transfer the mixture between 6 lined muffin tins.
- Bake for 20 minutes. Let cool before serving.
Enjoy!
*Recipe Source: https://www.buzzfeed.com/ariellecalderon/day-13-goodful-healthy-eating-challenge-2018?utm_term=.xvNev0jn#.ql5Oxb3R
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Recipe of the Week – Pasta and Bean Soup with Kale
Warm-up this winter to a bowl of this delicious Pasta and Bean Soup with Kale recipe.
What you need:
- 1 1/2 cup dried cranberry beans (also known as borlotti beans)
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, thinly sliced
- 1 rib celery, thinly sliced
- 1 quart low-sodium vegetable broth
- 1 (14.5-ounce) can diced tomatoes
- 1/4 teaspoon fine sea salt
- 1 cup small pasta, such as cavatelli or elbow macaroni
- 1 bunch kale, thick stems discarded, leaves sliced
How to make it:
- Place beans in a large bowl with enough cold water to cover. Let soak overnight. Drain and rinse soaked beans and transfer to a large pot. Cover by 2 inches with cold water and bring to a boil; skim off and discard any foam on the surface. Reduce heat, cover and simmer, until beans are tender, 35 to 45 minutes. Drain and set aside.
- In a large saucepot, heat oil over medium heat. Add onion, garlic, carrot and celery and cook until tender, about 8 minutes. Stir in drained beans, broth, 2 cups water, tomatoes and salt and bring to a boil. Add pasta and cook, stirring occasionally, until just tender, about 10 minutes. Stir in kale and simmer 5 minutes longer.
*Recipe Source: https://www.wholefoodsmarket.com/recipe/pasta-and-bean-soup-kale
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Recipe of the Week – Cajun Shrimp Skillet
Spice up dinner with this tasty cajun dish!
What you need:
- ½ cup sweet potato, diced
- 4 ounces shrimp, peeled and deveined
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 green bell pepper, sliced lengthwise
- ½ yellow onion, thinly sliced
- ½ cup corn
- 1 lemon, thinly sliced and deseeded
- 1 tablespoon parsley, chopped
How to make it:
- Place the sweet potato in a microwave-safe bowl and microwave on high for 2½ minutes.
- In a bowl, add the shrimp, chili powder, salt, paprika, onion powder, and black pepper, and toss to combine.
- Heat olive oil in a large pan over medium heat.
- Add the garlic, bell pepper, and onion, and cook until onions and peppers are soft, about 3 minutes.
- Add corn, lemon slices, cooked sweet potatoes, and shrimp, and cook until shrimp start to curl and turn pink, about 2½ minutes.
- Top with parsley.
Enjoy!
*Recipe Source: https://www.buzzfeed.com/ariellecalderon/day-13-goodful-healthy-eating-challenge-2018?utm_term=.gkpwBk9P#.ip0k8R4D
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Recipe of the Week – Chicken Enchilada Stuffed Zucchini Boats
Give these tasty Chicken Enchiladas made with zucchini a try for a delicious low-carb dinner.
What you need:
- olive oil spray
- 2 garlic cloves, minced
- 1 or 2 tbsp chipotle chile in adobo sauce, more if you like it spicy
- 1-1/2 cups tomato sauce
- 1/2 tsp chipotle chili powder
- 1/2 tsp ground cumin
- 2/3 cup fat-free low-sodium chicken broth
- kosher salt and fresh pepper to taste
- 4 (about 32 oz total) medium zucchini
- 1 tsp oil
- 1/2 cup green onions, chopped
- 3 cloves garlic, crushed
- 1/2 cup diced green bell pepper
- 1/4 cup chopped cilantro
- 8 oz cooked shredded chicken breast
- 1 tsp cumin
- 1/2 tsp dried oregano
- 1/2 tsp chipotle chili powder
- 3 tbsp water or fat free chicken broth
- 1 tbsp tomato paste
- salt and pepper to taste
- 3/4 cup reduced fat shredded sharp cheddar
- chopped scallions and cilantro for garnish
How to make it:
For the enchilada sauce:
In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
For the Zucchini Boats:
Bring a large pot of water to boil.
Preheat oven to 400°.
Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4″ thick.
Chop the scooped out flesh of the zucchini in small pieces and set aside.
Drop the zucchini halves in boiling water and cook 1 minute; remove from water.
In a large saute pan, heat oil and add onion, garlic and bell pepper. Cook on medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini and cilantro; season with salt and pepper and cook about 4 minutes. Add the cumin, oregano, chili powder, water, and tomato paste and cook a few more minutes, then add in chicken; mix and cook 3 more minutes.
Place 1/4 cup of the enchilada sauce on the bottom of a large (or 2 small) baking dish, and place zucchini halves cut side up. Using a spoon, fill each hollowed zucchini with 1/3 cup chicken mixture, pressing firmly.
Top each with 2 tablespoons of enchilada sauce, and 1 1/2 tablespoons each of shredded cheese.
Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
Top with scallions and cilantro for garnish and serve with low fat sour cream if desired.
Enjoy!
*Recipe Source: https://www.skinnytaste.com/chicken-enchilada-stuffed-zucchini-boats/#Wi7q8HitVFpGJPPi.99
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