Recipe derived from Martha Stewart Everyday Food, September 2011
These moist muffins are perfect as an on the go breakfast food for my husband or daughter. My daughter loves loves loves them. The zucchini and banana assure the moisture will last long after the first day of baking. I throw one in the microwave for a few seconds even days later and it still tastes fresh. And as you can see by the name, they are very healthy! Better make two batches as they won’t last long.
I hope your family enjoys them as much as mine!
- Nonstick cooking spray
- 1 3/4 cups whole wheat flour
- 1/2 cup milled flax seed
- 1 cup lightly packed brown sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 1/2 cups chopped zucchini
- 1 large ripe banana
- 3/4 cup milk
- 1 large egg
- 2 teaspoon vanilla extract
1) Preheat oven to 350 degrees. Lightly coat a 12 cup muffin tray with cooking spray. In large bowl, whisk together flour, flax seed, brown sugar, baking soda, baking powder, salt, and cinnamon.
2) Add chopped zucchini (I use my Cruisinart Smart Stick Attachment to finely chop).
3) Add ripe banana, egg, milk, and vanilla. Make sure to not overmix.
4) Divide batter among muffin cups. Bake at 350 until a toothpick inserted comes out clean, 20-25 minutes. Let muffins cool completely. About 30 minutes.
This healthy chili recipe is loaded with beans, veggies, and meat. It’s perfect spice blend will leave your family and friends coming back for more!
- 1-2 pounds lean ground beef
- 1 minced garlic clove
- 1 medium onion diced
- 1 medium zucchini diced
- 1 small green pepper diced
- 1 tomato diced
- 1 jalapeño pepper seeded and diced
- 1 32 oz carton reduced sodium chicken broth
- 1 15.5 oz can chili beans
- 1 14.5 oz can diced tomatoes with green chilies
- 1 15 oz can black beans rinsed
- 1 8 oz can no salt added tomato sauce
- 1/3 cup ketchup
- 1 tablespoon brown sugar
- 2 tablespoons cumin
- 1 tablespoon chili powder
- 1 teaspoon oregano
- 1 teaspoon thyme
- Salt and pepper to taste
Non-fat plain Greek yogurt or sour cream, reduced fat shredded cheddar cheese, crackers, and hot sauce.
1. Add beef, onion, and garlic to large skillet. Cook on medium until beef is brown. Strain any excess grease. Add green pepper, jalepeno pepper, chili powder, thyme, oregano, and cumin to beef mixture. Cook 5 minutes longer stirring occasionally.
2. Transfer beef mixture to large crock pot. Add zucchini, tomatoes, tomato sauce, ketchup, and brown sugar. Stir well. Add all beans. Cook on low 6 hours.
3. Serve into bowl and add any toppings.
Not exactly low-carb but healthier than most cookies, and they taste delicious! This recipe is very convenient if you happen to be out of eggs and butter, but have all else on hand. Plus, coconut oil has a multitude of health benefits when compared to butter.
- 2 Cups Whole Wheat Flour
- 1 Cup Sugar
- 1/4 Cup Brown Sugar
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- Pinch of Salt
- 1 Cup Chocolate Chips
- 1/2 Cup Coconut Oil
- 1 Teaspoon Vanilla
- 1/4 Cup Milk
Makes 30 cookies
1. Preheat oven to 350
2. Whisk together dry ingredients and chocolate chips
3. In a separate bowl, stir together the oil, vanilla, and milk
4. Make a well in the center of the dry ingredients, and pour in the liquid ingredients. Stir until well mixed. Add 1 tsp more milk if needed. Try some dough if you want! (Just to make sure it’s the correct consistency of course)!!!
5. Place by rounded teaspoon onto ungreased baking pan. Bake 8-10 minutes.
These are honestly the best sweet barbecue meatballs I’ve ever had, and I grew up in Wisconsin. I always bought frozen meatballs until I realized just how easy it is to make my own! They are perfect for game day or a family reunion. This is my mother in law’s recipe and she is an amazing cook. I hope you enjoy them as much as my family does!
3 pounds lean ground beef
2 cups quick whole wheat oatmeal
2 large eggs
1 small onion chopped
1 13 oz can evaporated milk
2 teaspoons salt
2 teaspoons chili powder
1 teaspoon pepper
1 teaspoon garlic salt
2 cups ketchup
2 cups brown sugar
1/2 cup chopped onion
1/2 teaspoon garlic salt
2 tablespoons liquid smoke
Heat oven to 350 degrees.
Combine ground beef with all other ingredients and form into small balls. If you like ’em really meaty, make the balls larger. Spread in a single layer in 11 x 15-inch baking pan. You can use two 9 x 13-inch pans if you don’t have a huge one. (May be made early in day and refrigerated.)
Combine sauce ingredients in saucepan. Bring to a boil over medium heat.
Pour over meatballs.
Cook uncovered for 45 minutes.
This makes a big batch. If Grandma Deb isn’t cooking for a crowd, she likes to divide the portions and freeze them. Freeze the meatballs and sauce separately.
It’s very handy to have meatballs on hand 🙂
For a party I put them in a slow cooker on warm. Make sure you have toothpicks available too!
This healthy version of fish tacos is a favorite at my house. They are filling but won’t leave you feeling weighed down. I usually leave one tilapia fillet plain for my daughter. If you have anyone in your family that doesn’t like spicy food, make sure you remember to heat up a separate pan for their plain fish. This recipe is easy to follow and is very healthy; sure to get your metabolism going!
For the Fish
- 5 or 6 tilapia fillets
- 2 tablespoons cumin
- 2 tablespoons chili powder
- 2 teaspoons cayenne pepper
- 1 tablespoon extra virgin olive oil
- corn tortillas
- salt and pepper to taste
For the Sauce
- 1 cup plain fat free yogurt
- 1 chipotle pepper in adobe sauce
- 3 tablespoons chopped cilantro
Optional Toppings (all are recommended!)
- 1 avocado cut length wise
- shredded iceberg lettuce
- shredded cheddar or mozzarella cheese
- lime juice
1. Heat olive oil over medium in large skillet. Mix chili powder, cumin, cayenne pepper, salt, and pepper in small bowl. Rub on 1 side of each tilapia fillet. Add tilapia to pan. Cook 4 minutes on each side or until fish flakes with a fork.
2. While the fish is cooking, mix together the sauce. If you own a food processer or hand blender, this would be a great time to use it! You don’t want your sauce to be very chunky. I LOVE my Cuisinart Smart Stick blender.
3. Cut your avocado length wise and get all other toppings ready.
4. Heat corn tortillas over medium heat in a small pan. I like to get them golden brown.
5. Cut the fillets in half length wise and put into tortillas. Add sauce and whichever toppings you prefer.
I was so excited about eating these that I forgot to take a picture of everything put together! They are very pretty and colorful, I promise. Nom Nom Nom.
This simple, tasty, budget friendly chicken salad is perfect for a summer lunch with the family. Take it along on your next family picnic. My husband said it is the best chicken salad he’s ever tasted!
Yield: 5 servings
2 whole chicken breasts cubed
1/2 cup mayonnaise
4 drops lemon juice
6 celery ribs diced into 1/4 inch pieces
1/2 cup cherry Craisin’s (optional-contains carbs)
1/2 tablespoon fresh ground pepper
1/2 teaspoon kosher or regular salt
1 teaspoon celery salt
1/2 tablespoon olive oil
Add a dash of cayenne pepper or a drop of hot sauce if you enjoy some zing!
Heat olive oil over medium heat and add cubed raw chicken. While chicken is cooking, mix together all other ingredients in a medium sized bowl. Stir chicken occasionally. Cook about 10 minutes, or until juices run clear.
Move chicken to cutting board. Let cool 5 minutes. Shred or chop and stir into other ingredients.
Chill 15 minutes. Enjoy on your favorite bread or all by itself!