Monthly Archives: September 2017

Peanut Butter Chocolate Chip Protein Cookies

It seems the older I get the stranger my grocery shopping cart items seem to get.  I just got back from the store and I not only picked up silken tofu (YUCK) for a recipe; I grabbed 2 because they were on sale. What is wrong with me??? Now not only do I hope the dessert I want to make with it tastes good, it better be good enough to make/eat two of them. Or I will have to find something else out there to make with the other container.
IMG_5473 (2)I have been doing pretty good watching what I have been eating lately; I have also been reading labels a heck of a lot more than I have ever done in the past. The one thing I have been craving is baked goods. I thought chips were my downfall but I am starting to think it is cookies, pies  and cakes basically anything with flour, sugar, butter and eggs throw in some chocolate or peanut butter and I am one happy camper.
IMG_5467 (2)Don’t get me wrong if I want one I have been having ONE and it’s totally fine but So I have been trying to find SOMETHING – ANYTHING where I can maybe have TWO of something. Well I am still looking 🙂 I can appreciate more protein, less fat and carbs is probably a better way of living healthier but when did all purpose flour go wrong. Don’t worry I will never leave you behind; even if you are bad for my behind wink wink.
IMG_5468My girlfriend had bought some Peanut Powder pretty foreign to both of us. I was given the task to figure out what the heck to do with it. So today I spent sometime online looking for something to make with it; I failed but I did come across a funky peanut butter cookie recipe that looked promising and it was probably the easiest cookie I have ever made and they taste great.

Peanut Butter Chocolate Chip Cookies

½ cup vanilla protein powder
1 cup peanut butter
1 lg egg
½ cup sugar in the raw
Pinch of salt
¼ cup mini chocolate chips – not needed but a nice touch

Put all ingredients in a bowl and stir till everything comes together. It will be the consistency of a regular cookie
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Use either a tablespoon scoop or do you best to make 12 same size ball. Press in a crosshatch pattern and bake in a pre-heated 350’F oven for about 12 minutes.

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Let them cool on the sheet tray for about 10 minutes till they set up. Once completely cooled store in an airtight container. They also freeze well!

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Makes 12 cookies – serving size 1 cookie

170 Calories
8.3 Carbs
12.2 Fat
9.4 Protein

I know they are still high in fat but they also add some protein and are lower in carbs than some other peanut butter chocolate chip cookies…
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Recipe – dailyburn website

Chicken-Parm Sliders

There was some ground chicken in the fridge I needed to use up and the only thing I usually make with ground chicken is pan fried dumplings or an egg roll of some sort. I kind of wanted to be slightly more healthy than frying something so I came across a Chicken Parmesan Slider recipe that looked promising.  Plus it just  screams make me when I also have everything on hand. Well almost everything. I didn’t exactly have slider buns but I had some nice french rolls that would do the trick quite nicely.
IMG_5432These are great for a quick weeknight meal as they come together fast, they have great flavor are super moist and quite filling.  And did I say how easy they were to put together. I did think the burger was a little wet to work with but you need that so they stay moist. I would definitely make these again especially since my husband also liked them.
IMG_54242 tsp olive oil
1 cup chopped onions
1 ½ tablespoons chopped fresh oregano
3 garlic cloves, minced
1 pound ground chicken breast
¼ cup grated parmesan cheese
1 cup marinara sauce
⅛ tsp Kosher salt
¼  tsp black pepper
Few sprinkles crushed red pepper – to your liking
8 slices Mozzarella cheese
Fresh basil leaves
8 slider buns or whatever small bun you have
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Heat a medium skillet over medium high heat. Add oil swirling to coat add the chopped onions, oregano, and garlic; saute 3-4 minutes until softened. Place onion mixture in a large bowl; let it cool slightly. Add the ground chicken, parmesan, ½ cup marinara, salt and peppers to the onion mixture. Mix well with a wooden spoon or your hands and shape into 8 ½ inch thick patties.  Refrigerate for 10 minutes.
IMG_5428Pre-heat your broiler along with a grill pan on medium-high heat.
Coat pan with some cooking spray. Add the patties and cook about 10 minutes or until done, turning once.
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Toast your buns if you wish; arrange bottom halves of the buns on a baking sheet. Place 1 patty on each roll. Top with 1 tablespoon marinara and a slice of mozzarella cheese. Broil until the cheese melts. Top with basil and the top halve of the buns.

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2 Sliders
408 Calories
12.9 grams Fat
35 grams Protein
37 grams Carbs
4 grams Fiber



Recipe adapted from cooking light magazine

Ground Turkey Chili

I believe I mentioned a few weeks ago trying to pay a little more attention to what I was eating. Well it has been a pretty slow process for me. I refuse to eat something healthy that I can’t stand the taste of just because it’s healthier. In the same breath I have definitely gone the other way and also refuse to waste calories on something that isn’t worth it.  I’ve spit out gum, candy and baked goods  and deemed them not calorie worthy.
IMG_5419So this last week I bought extra lean ground turkey and some ground chicken with absolutely no idea what to do with them, but I knew they were better for me than my lovely Ribeye that I cooked last week wink wink.
IMG_5412So I set myself a task of turning 94% lean ground turkey into something delicious. Or at the very least something I could eat and not throw away. It was surprisingly easy; a few pantry items and some spices I made a wonderful Ground Turkey Chili. I had intended to take one of the cans of beans and smash them to thicken the stew but I forgot and just added it but the next time I might, just to make it a little thicker, though totally not necessary.
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Ground Turkey Chili
1 lb ground turkey
Swirl or two extra virgin olive oil
1 10 oz can rotel
1 15.8 oz great northern beans
1 16 oz can pinto beans
1 15 oz can white hominy
1 32 oz low sodium chicken broth – or homemade
1 large onion diced
3 cloves garlic, chopped
3 small bulbs shallots diced
1 medium green pepper seeded & chopped – I added this because I needed to use it up
1 teaspoon cumin
1 tablespoon Kosher salt
1 teaspoon black pepper
Handful fresh spinach leaves – I added this also to use it up
3-4 drops of sriracha hot chili sauce – to taste
IMG_5415It’s best to take everything out and put it on the counter and chop all the vegetables.
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In a dutch oven or your favorite soup pot. Swirl a little oil in the bottom, add the onions, garlic, green pepper and shallots, sweat for a couple of minutes, add the turkey and brown. Add cumin, salt and pepper then the beans and hominy. Cover with broth and toss in a handful of the spinach. Finish off with some sriracha and taste for salt.

Tastes even better the next day; according to my husband!
IMG_5414I am going to try to start including this information with my recipes; I will do my best but forgive me if they all don’t include it

Serving size: 1 cup
Makes: approx. 12 cups
Calories: 206.53
Fat: 3.56 g
Carbs: 31.78 g
Protein: 13.77 g

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BBQ Steak, Sweet Potato & Squash

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My family has re-discovered the outside patio area. We; well actually I wanted a sitting area on the patio. Not just any sitting area I wanted someplace where we can; after a long hard day of working we could sit and relax comfortably. I finally pulled the trigger on an outdoor couch and we LOVE it!  We make plans of when we could meet, what we are going to drink and who has to get up and make dinner.

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Looks pretty comfortable huh? 

With the nights already getting shorter meals have to be something quick to throw together just so no one has to be away from lounging on the patio for too long. What fun would it be if I spent an hour in the kitchen while they are out there chilling out. No fun at all.

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As long as the raw meat doesn’t touch the tray; you can use it to take everything off the grill

Here is something so surprisingly delicious but so crazy easy that anyone can make this meal and you won’t hear any complaints from the loungers

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I use a little tinfoil so I don’t lose the veggies

Steak – you cannot go wrong with Ribeyes
Squash – whichever kind you like or both
Sweet potato or whatever you have on hand
Large Onion peeled and sliced
Olive Oil
Black Pepper
Kosher Salt

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You still get grill marks even while using tinfoil

That’s it!  Take the steaks out before you start anything else, they are best when the come to room temperature; season liberally with Salt and Pepper and put aside.
Start the grill, Slice the veggies and potatoes. Season those with olive oil, salt and pepper.
Grab a sheet pan or whatever you use when you grill and head outside. I have a little plastic basket I put all the supplies I need like the plates, utensils and tinfoil etc. And I usually only have to come back in for a refill of my wine.

Have a wonderful long labor day weekend!