What you will need:
heaping handful of spinach leaves (I keep a bag in the freezer)
juice of one lemon
a few of the following: dark cherries, peaches, watermelon and pineapple
1/2 c unsweetened almond milk
Blend until smooth
Bounce around with energy!
Potato Salad-one of my favorites! Made this one with an awesome healthy twist!
1 24 oz. pack of baby potatoes. I used the medley mix because I like all the colors but you can use what you like.
1/3 cup chopped sweet onion
3 Hard Boiled Eggs
1/3 cup Plain Greek Yogurt
1 Tbsp. Deli Mustard
2 Tbsp. olive oil
2 Tbsp. lemon juice and some zest if you used a fresh lemon
Salt and Pepper to taste
1 Tbsp. fresh chopped basil to garnish
Boil potatoes for approx. 25 to 30 min adding the eggs in for the last 12 to 15 min.
Drain, rinse with cold water and cool the potatoes and eggs in the refrigerator for 30 min.
Cut the Eggs and Potatoes in half-bite size essentially.
Add all other ingredients except for basil and gentle toss to coat all over.
Top with fresh basil.
Store in fridge and eat the next day once all the flavors have had a chance to marry.
Chicken & Squash with Tomato Basil Pasta
You will need 1/2 lb to 3/4 lb chicken breast or tenders. Cook chicken w/ a little salt, pepper, oregano, garlic powder, paprika and lemon juice. Then set aside.
Cook the following in skillet over med heat for about 8 to 10 min while the water for the pasta is boiling:
2 c sliced yellow squash and zucchini
1/4 c chopped white onion
1 tsp. minced garlic
2 tbsp. chopped fresh basil leaves
1tsp. light olive oil
2 tsp. lemon juice and a bit of zest
Cook pasta-I found these amazing tomato basil noodles by “Amish Wedding”-no preservatives, colors or salt in them AND 9 g of protein in each serving!
Add 2 c marinara sauce-I like “Mama Rosa” brand to the veggies. Also, add the chicken back in. Let it simmer on low together while the pasta is cooking for about 12 min.
Drain the pasta and then combine in skillet with everything else. Give it a toss and let them all become friends for a few min before serving.
Serve with green salad and make sure everyone is a member of the “Clean Plate Club”-that is what we do here at our house and how we encourage our 4 yr old to eat it all up-yes even that mushy squash he ate so he could be in the club!!
SPINACH AND FETA STUFFED CHICKEN BREAST
LEMON AND PARMESAN BABY POTATOES
Pre-heat oven to 385 degrees
Suntee’ 1 tsp minced garlic, 1/4 tbsp butter, 2 c frozen spinach leaves, 2 tsp lemon juice and 1/2 c crumbled feta in pan until spinach is warm throughout.
Butterfly chicken breast and stuff half of the spinach mixture into the chicken breast. Bake for approx 40 min (your oven may vary by 5 min or so)
Rough chop baby potatoes to equal 2 c worth, place in baking dish and add 1 tsp garlic powder, 1 tsp pepper, dash of salt, sprinkle red pepper flakes to your liking, chop 1/4 tbsp butter and place in 4 corners of dish. Add 2 tsp lemon juice, 1/2 c chopped red onion and 1/4 c shredded parmesan cheese-give it a stir and bake for 45 min at 385 degrees.
Well, it’s official…I am obsessed with making different Tuna Casseroles/Bakes!!! My mom used to make them when we were little but with Velveeta and always the same! I like to make them healthier and mix them up with different flavors.
I made this one with 2 lemon pepper tuna (from Starkist) pouches pictured below!
Cook 2 cups dry pasta-I used Dreamfields Rotini (just under cook it according to the directions because you are then going to bake it) I love Dreamfields pasta-it is a smart way to eat pasta because it is high in protein and fiber too!
Add the drained pasta to your casserole dish filled with tuna, 1 small can reduced sodium cream of celery, one c skim or almond milk, 1/2 c chopped green pepper, 1/2 c chopped celery, 1/3 c chopped onion, the juice if one half lemon, season with parsley, garlic powder, pepper, add 1/4 c parmesan cheese-Mix all together well. Top that sparingly with 3 tsp whole wheat breadcrumbs or panko bread crumbs, more parsley and pepper, 1/4 c shredded mozzarella cheese and last finish off with the zest of the half lemon you juiced!
***As a rule I always go easy on the cheese and also the breadcrumbs-this is how you can still eat what you want by just tweaking it to make it more figure friendly!! I also try to use almond milk or skim to cut some fat out there too! Eat smarter!!
Bake at 350 degrees for 45 min
What you will need:
Pork roast-1.5 to 2 lbs
1/2 c arils (pomegranate)
1 lemon quartered
1 granny smith apple sliced
1/4 c chopped onion
2 stalks celery chopped
2 cups low sodium chicken stock
1/4 c lemon juice
2 pinches sea salt, 3 pinches ground blk pepper, 2 pinches cinnamon, 3 pinches cummin, 2 pinches parsley
Slow cook in crock pot on low for 5 to 7 hours. I am serving mine with clean baked hash browns topped with just a little shredded pepper jack cheese on top.