Blueberry Banana Bread

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Shout out to Two Peas & Their Pod for their Classic Banana Bread Recipe, which served as a foundation for my recipe. You can check out their recipe here: https://www.twopeasandtheirpod.com/banana-bread/

Blueberry Banana Bread

  • Servings: 24
  • Difficulty: easy
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Ingredients

  • 1/2 cup mashed banana
  • 3/4 cup finely shredded zucchini
  • 1/4 cup melted unsalted stick butter, cooled slightly
  • 3/4 cup brown sugar
  • 1 large egg at room temperature, beaten
  • 1/2 tsp (imitation) vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 cup fresh blueberries

Directions

  1. Preheat oven to 350 degrees.
  2. In a medium mixing bowl, stir together the mashed banana, shredded zucchini, and melted butter.
  3. Add the brown sugar and mix well.
  4. Add the egg and vanilla extract and mix well.
  5. Add the remaining dry ingredients and stir until just combined. Then gently fold in blueberries.
  6. Spray a 9×5 glass loaf pan with nonstick cooking spray. Then pour in bread batter.
  7. Cook at 350 degrees for 50-60 minutes.
  8. Allow to cool at least an hour before slicing and serving.
Roughly 72 calories per serving. Great for breakfast, snacks, and shared meals with family, friends, and church potlucks!

Egg Sausage Veggie Bake

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Egg Sausage Veggie Bake

  • Servings: 12
  • Difficulty: easy
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Ingredients

  • 2 lbs turkey breakfast sausage, cooked
  • 8 large eggs
  • 8 servings liquid egg substitute
  • 1 Roma tomato
  • 3oz baby spinach

Directions

  1. Preheat oven to 375 degrees.
  2. In a medium mixing bowl, whisk together the eggs and liquid egg substitute.
  3. Chop spinach to roughly 3/4 inch pieces.
  4. Dice tomato to roughly half inch dices.
  5. Spray glass 9×13 casserole dish with nonstick cooking spray.
  6. Add cooked sausage, spinach, and tomato to dish and mix.
  7. Pour beaten egg mixture evenly over other ingredients in casserole dish.
  8. Cover with aluminum foil and bake 20 minutes.
  9. Remove aluminum foil and bake until egg mixture is fully set, about 5-10 minutes.
  10. Allow to cool at least minutes before slicing and serving.
Roughly 200 calories per serving. Great for Saturday post-workout breakfast or casual Sunday morning family breakfast or brunch.

Zesty Oven Roasted Chicken & Veggies

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Zesty Oven Roasted Chicken & Veggies

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb boneless skinless chicken breast, portioned
  • 24 grape tomatoes
  • 1 medium zucchini
  • 1/2 red onion
  • 4 cups diced hash brown potatoes, thawed
  • 1/3 cup bbq sauce
  • 1/3 cup water
  • 1/4 tsp dried parsley flakes
  • 1/4 tsp dried cilantro flakes
  • 1/4 tsp roasted granulated garlic
  • pinch shallot powder
  • salt to taste

Directions

  1. Preheat oven to 375 degrees.
  2. Chop zucchini, tomatoes, and onion into roughly 3/4 to 1 inch size pieces.
  3. In a large mixing bowl, add chopped veggies and diced potatoes.
  4. In a small bowl, mix bbq sauce with 1/3 cup water. Add spices and stir well. Then pour a little less than half the sauce mixture over the veggies and mix.
  5. In a bowl or storage bag, add portioned chicken breasts and the rest of the sauce mixture and mix.
  6. Line a large baking sheet with aluminum foil and spray with nonstick cooking spray.
  7. Place the chicken breast portions on the baking sheet evenly spaced.
  8. Add veggies around the chicken and season with salt to taste.
  9. Cover loosely with aluminum foil and bake for 25-30 minutes.
  10. Check chicken for done-ness before serving.
Roughly 380 calories per serving. A great stand-alone lower-calorie meal or serve with a side of toasted bread and fresh fruit.

Bacon Lettuce Tomato Salad

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Bacon Lettuce Tomato Salad

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • 4 slices turkey bacon, cooked
  • 2 1/2 cups (85g) romaine lettuce, chopped
  • 6 sweet grape tomatoes
  • 1/3 cup seasoned croutons
  • 2 tbsp shredded Parmesan cheese
  • 2 tbsp light Italian dressing

Directions

  1. Chop the bacon into roughly 1/2-inch pieces.
  2. Slice the grape tomatoes once lengthwise into halves.
  3. Add all ingredients into a large bowl or food storage container with lid.
  4. Toss salad until well-mixed and serve.
Roughly 375 calories. There are several tasty varieties of croutons and Italian dressings. Our family favorites are Olive Garden brand, which can be found in many grocery stores or ordered online.

Chorizo Sausage Breakfast Pizza

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Shout out to Joy Food Sunshine for a simple and delicious pizza dough recipe! It’s what I used for this recipe. Check out their recipe here: https://joyfoodsunshine.com/easy-homemade-pizza-dough/

Chorizo Sausage Breakfast Pizza

  • Servings: 8
  • Difficulty: moderate
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Ingredients

  • 1 cup warm water (105-110 degrees)
  • 1 tbsp instant yeast
  • 1 tbsp Truvia baking blend
  • 1 tbsp olive oil
  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 11oz pork chorizo
  • 16oz turkey sausage
  • 1 cup reduced fat colby jack shredded cheese
  • 6 tbsp egg substitute
  • 1 cup baby spinach, coarsely chopped

Directions

  1. Preheat the oven to 450 degrees F.
  2. Brown the chorizo and sausage together on the stovetop over medium heat and drain. Set aside.
  3. Proof the yeast: add warm water, yeast, and Truvia baking blend to a large mixing bowl. Stir well. Let rest for about 5 minutes, until surface of water is foamy.
  4. Mix the dough: stir olive oil into water/yeast mixture. Then add flour and salt. Mix well. Dough will be slightly sticky. (Tip, add some Italian style seasonings to the dough for extra yum!)
  5. Knead the dough: dust a flat surface dusted with flour (like a cutting board). Transfer dough to floured surface and press top in repeatedly, folding dough over on itself, until the dough is a smooth, slightly sticky ball (maybe 2-3 minutes).
  6. Spray a couple pizza pans (or a large cookie sheet) with nonstick cooking spray and lightly dust with garlic salt. Then spread dough in pan. Prick dough all over with a fork.
  7. Pre-bake dough for about 5 minutes.
  8. Remove from oven and add toppings: about half the cheese, then half the sausage mixture (save the other half for another pizza!), pour egg substitute over, add the rest of the cheese, and sprinkle spinach on top.
  9. Bake for another 5-7 minutes. Dough is done when it turns lightly golden brown.
  10. Remove from oven and allow to cool a few minutes before slicing and serving.
Roughly 290 calories per serving. Pairs well with fresh fruit for breakfast, brunch, or breakfast-for-lunch-or-dinner.

Cheesy BBQ Meatballs

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Cheesy BBQ Meatballs

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 1 1/2lb 90% lean ground turkey, thawed
  • 1 cup shredded reduced fat colby jack cheese blend (Market Pantry)
  • 1/4 cup Panko bread crumbs (Kikkoman)
  • 1 large egg
  • 1 tbsp granulated garlic
  • 1/4 tsp seasoning salt
  • 1/4 tsp onion powder
  • 1/2 cup your favorite BBQ sauce

Directions

  1. In a large mixing bowl, hand-stir ingredients until well-combined.
  2. Spray large electric skillet with nonstick cooking spray.
  3. Roll meat mixture into 24 similarly sized meatballs.
  4. Cover and cook on medium for 20-30 minutes. If using SaladMaster, use the Rice 1 setting.
  5. When finished cooking, allow to rest for 3-5 minutes before serving.
Roughly 70-75 calories per meatball. Pairs well with potatoes (mashed, fried, roasted, french fries, etc.) and green veggies (broccoli, asparagus, salad, etc.)

Chicken Fajita Skillet

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Chicken Fajita Skillet

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 1 1/2lb boneless, skinless chicken breast, cooked and shredded
  • 1 package Classic Fajita Skillet Sauce (Frontera)
  • 1/2 cup chicken broth (Market Pantry)
  • 1/2 cup frozen corn (Market Pantry)
  • 2-3 large red bell peppers
  • 1 tsp granulated garlic (or other seasonings to taste)

Directions

  1. Spray a large skillet with nonstick cooking spray.
  2. Add all ingredients to skillet and stir well.
  3. Cover and simmer on medium or medium low for 15-25 minutes, stirring occasionally, depending on how soft you like your peppers and corn (longer time, softer veggies).
  4. Skillet mixture is done when thoroughly heated and veggies reach desired tenderness.
  5. Stir and allow to rest 5-10 minutes before serving.
Roughly 130 calories per serving (about 4-4.5oz servings or one large serving spoon-ful). Serve with tortillas, tortilla chips, lettuce, shredded cheese, and other southwestern inspired toppings.

Undy RunWalk 2019 Fundraiser

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Colorectal Cancer is a terrible disease that is on the rise in America. I personally have seen a family member and a friend suffer with this disease. Thankfully, if treated early, colorectal cancer is often curable. Still, it takes a tremendous toll on the person diagnosed as well as their loved ones who care for them.

Saturday, March 2nd, I have the opportunity to run to support families affected by colorectal cancer and to fund further research. Will you please join me in supporting the Colorectal Cancer Alliance by donating a couple dollars? You can donate through my Facebook fundraiser here: https://www.facebook.com/donate/567468763765855/10106408852545089/

Stovetop Shredded Chicken

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Stovetop Shredded Chicken

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 2lb boneless, skinless chicken breast (Market Pantry)
  • 3-5 cups water
  • seasonings to taste

Directions

  1. Cut chicken breast into smaller fillets and pound to about 1/2-inch thin.
  2. Spray a large pot with nonstick cooking spray. Lay the chicken on the bottom of the pot, trying not to overlap the chicken.
  3. Season the chicken with favorite seasonings to taste. (I like a bit of garlic salt and seasoning salt.)
  4. Gently pour water over chicken until just covering all the chicken. It’s important to fully cover the chicken with water.
  5. Cook on medium-low to medium heat for about 15-20 minutes. Chicken will no longer feel squishy, but slightly rubbery. If you’re unsure, use a meat thermometer to verify core temperature has reached 165 degrees F.
  6. Remove chicken from water and allow to cool for a few minutes. Then pull chicken apart by hand or with a fork into roughly 1/2 to 1 inch pieces.
  7. Serve as a stand alone dish or refrigerate or freeze to use in future dishes.
  8. If refrigerating or freezing, put in 1 quart freezer bag with about 1/4 cup of the chicken stock. Refrigerate for up to a week or freeze for up to a month.
About 130 calories per serving. Great for making bbq pulled chicken, chicken taco meat, or as is for salads or casseroles.

Spinach Turkey Lasagna Bake

Spinach Turkey Lasagna Bake

  • Servings: 8
  • Difficulty: moderate
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Ingredients

  • 12oz pasta (Anthony’s bowties) – 1 1/2 cups part skim ricotta cheese (First Street) – 2oz baby leaf spinach (Ready Pac), finely diced – 1 1/2 lbs 90% lean ground turkey (Jennie-O) – 2 1/2 cups traditional spaghetti sauce (First Street) – 1 cup reduced fast shredded mozzarella (Market Pantry) – 1 1/2-2 cups water – garlic salt, seasoning salt, parsley flakes to taste

Directions

  1. Measure ricotta cheese into a large mixing bowl and leave out for 10-15 minutes to warm a bit. Then add spinach, seasonings to taste, and mix well. 2. Spray a large electric skillet with nonstick cooking spray. Pour the pasta into the skillet, evenly covering the skillet, then pour the water over the pasta until not quite covering the pasta. Cook on medium-low heat about 15 minutes until pasta is al dente. If using SaladMaster, cook on Rice 1 setting. 3. In a large nonstick skillet, brown the ground turkey and drain. Add sauce to turkey and season with seasonings to taste. Simmer on low until pasta is al dente. 4. Layer ricotta mixture onto pasta by spooning small dollops. Fill in the gaps and as the ricotta warms it will spread a little easier making a nice cheesy layer. (See pic below). 5. Pour meat sauce evenly over the pasta and ricotta layers. Sprinkle shredded mozzarella evenly over meat sauce then sprinkle seasonings on top to taste. 6. Cook on medium-low heat for 15-20 minutes. If using SaladMaster, cook on Rice 1 setting. 7. Allow to cool a few minutes before serving.
About 385 calories per serving. To bake, use a 9×13 casserole dish and cook at 375 for about 25 minutes.