Thursday, December 12, 2013

Black Beans and Rice with Chicken and Apple Salsa

This dinner was so delicious! Light and crisp and full of flavor. This is a healthy dinner that has so much going on your family will clean their plates. This meal is the perfect way to add a bit of spice and fresh flavor to a cold winter day!

1 cup chopped peeled Granny Smith apple
1/4 cup chopped cilantro, divided
1/3 cup finely chopped red onion, divided
2 limes
1-2 tablespoons olive oil
3 garlic cloves, finely minced
1 teaspoon chili powder
3/4 teaspoons coriander
1/2 teaspoon cumin
1 13.5 ounce can chicken broth
2 15-ounce cans black beans, drained and rinsed
kosher salt and freshly ground black pepper
4 cups cooked brown or white rice (we love instant brown rice)
 4 grilled chicken breasts
4-6 lime wedges
1. Combine apple, cilantro, 2 tablespoons onion, and the juice from half a lime.  Sprinkle with a little kosher salt and black pepper.  Set aside.
2. Next, combine the remaining onion and oil in a large skillet.  Cook over medium heat, stirring often, until completely softened, 6-7 minutes.  Add garlic and next 3 ingredients; stir constantly for 2 minutes.  Stir in broth and beans and bring to a boil.  Reduce heat to medium and using the back of a spoon mash some of the beans and stir often, until sauce is thickened, 8-10 minutes (or longer if needed).  Season with salt and pepper to taste and a big squeeze of lime juice.  Divide rice and beans among plates.  Top with some chicken and apple salsa.  Garnish with additional cilantro and lime wedges. 
This is a wonderful meal just as it is but you could add a fruit salad or warm tortillas on the side to really send it over the top! Yum!!
Serves about 4-6 people. 
Slightly adapted from Our Best Bites

Tuesday, October 22, 2013

Brownie Bottomed Cheesecake Cups

It is time to finally post a dessert! Why has it been so long? I think because I have been making desserts that I have already posted on here :)  This little lovely didn't disappoint in any way. They were sooo good. Maybe too good, but it doesn't matter because I cut a lot of fat and calories out of it so there is no guilt when eating these....ok? Ok. So make these and enjoy every bite!

1 box of favorite brownie mix with add in's or.... my brownie recipe:
1/2 cup applesauce
1 cup sugar
3 egg whites
1 teaspoon vanilla
1/2 cup flour
1/3 cup cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder

cheesecake ingredients:
2 packages of low fat cream cheese (room temperature)
3/4 cup sugar
1/2 cup egg beaters
1 teaspoon vanilla

ganache ingredients:
1 cup milk chocolate chips
1/2 cup fat free half and half

1. First you want to make your brownies. Mix all your ingredients together using either your favorite box mix or a homemade version. Line a 9x13 pan with foil and leave enough foil hanging over the edge to use as handles to pull your brownies out. Spray with non-stick spray. Pour your batter into your prepared pan and bake at 350 for 26-30 minutes or until done.

2. Let your brownies cool completely. Pull the foil out of the pan and put on the counter. Using a circle cookie cutter or round biscuit cutter cut out a bunch of circle brownies. Make sure your cookie cutter is close to the same size as the bottom of your muffin tin. Next, line a muffin pan with a dozen cupcake liners. Place one round brownie in the bottom of each muffin cup.

3. Lets make cheesecake. Using a mixer, mix the cream cheese until smooth. Add in the sugar, egg whites, and vanilla. Mix until smooth and creamy. Fill the brownie cups almost all the way full, about 3/4 of the way. They really don't rise much so don't worry. Bake at 350 for 25-30 minutes until a toothpick comes out clean. Let them cool completely and pop them in the fridge for a couple of hours to chill.

4. Before you dig in you have to make the yummy ganache. It is a must. All you do is heat 1/2 cup of half and half on medium low heat until it is warm. Toss in your chocolate chips and stir until smooth. If you want your chocolate sauce thinner add a touch more half and half. If you want it thicker, add in some more chocoalte chips. It is totally up to you! Drizzle over your chilled cheesecake and eat! Enjoy!

Thursday, October 3, 2013

Chili Topped Cornbread Waffles

Oh these were good. Super good. Quick and fast and perfect for any busy weeknight. They are great for all this fall weather we have been having around here too. A nice warm and crispy cornbread waffle topped with chili, cheese, and all your favorite toppings. Seriously you have to make these! Your family will love them!


Your favorite corn bread mix (I used krusteaz)
add ins for mix.....eggs, milk water, oil whatever your mix calls for
homemade or your favorite chili
chopped tomatoes
shredded lettuce
chopped olives
chopped pickled jalapenos
shredded cheese
sour cream
chopped green onions

1. Chop and prepare all your toppings. Once you make up your cornbread waffles you are going to want to have all your fixings ready so you can assemble and eat! Get everything out and ready for everyone to customize their own waffle.
2. Mix up your waffles. I used a great boxed fat free mix and they turned out amazing. Set your waffle maker for high and allow it to heat up. You want a nice crispy waffle so it will hold up to all you toppings. Don't worry the middle will still be nice and fluffy. Spray your waffle maker with non-stick spray and fill the center of your waffle maker with batter.
3. When your waffle is done, plate it and right away add your chili and cheese. The cheese will start to melt and be wonderful.  Okay, add everything else that you want! Load it up and dig in!

* Serve with fruit salad or melon on the side.

Tuesday, July 16, 2013

Jalapeno Turkey Burgers

We had these delicious burgers on the 4th of July and they were great! They had a spicy kick to them and were full of flavor, espically with creamy avocado and crunchy veggies. Yum! Perfect for the next time you want to bbq burgers!


1 lb. ground turkey
1/4 cup finely chopped onion
1/4 cup chopped cilantro
2 teaspoons chopped jalapeno
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon paprika
salt and pepper
hamburger buns

cheddar cheese
avocado, pitted and mashed with a bit of salt

1. In a medium bowl combine the ground turkey, onion, cilantro, garlic, jalapeno, cumin, paprika, salt and pepper. Mix your ingredients together with your hands and form in to 4-5 patties. Place them on a plate and let them rest for at least an hour. Letting your burgers sit in the fridge will make a HUGE difference on how they cook up on the grill. My turkey burgers used to kinda fall apart on the grill and not stay in thier shape. But letting them rest makes them turn out perfect!

2.  Heat your grill to medium high heat and grill your patties for 5-6 minutes per side. After you have flipped your burgers place a peice of cheese on each burger. Toast your buns, slather them in avocado, and assemble your delicious burgers and dig in!

Tuesday, June 25, 2013

Chicken and Pineapple Fried Rice

This rice was amazing! It tasted just like a yummy resturant dish! I had pineapple rice at a Thai resturant a while back and this recipe is me recreating it. I was so excteid that it turned out so good! Make this next time you are craving fried rice, you won't be disappointed!!

1 1/2 cups white rice
3 cups water
3 beaten eggs
2 green onions, sliced
3 tablespoons sesame oil
1/4 cup soy sauce
1/2 cup diced carrots, diced and steamed or boiled for about 8 min.
1 small white onion, chopped
1 cup fresh pineapple, chopped into cubes
teriyaki chicken (I just marinated a couple chiken breasts in
teriyaki sauce and grilled it)

1. First you need to cook your rice hours in advance. I have found that it makes fried rice dishes SO much better if you use cooked and cooled rice. So, cook your rice a couple hours in advance.  Just bring 1 1/2 cups of rice and 3 cups of water to a boil. When it starts to boil, turn in to simmer and cook for 15 minutes with the lid on. After it is done cooking, spread it out into a 9x13 pan. Cover it and put it in the fridge until you are ready to assemble.
2. Alright, this comes together pretty fast so have all your ingredients ready to go! Heat a large pan to medium high heat and add your sesame oil. Toss in your carrots and onions. Let them cook for about 5 minutes to soften and get a bit of color. While the veggies cook, cook and scramble your eggs in a nonstick skillet. When they are cooked just set them off to the will need them in just a minute.
3. After the veggies are soft and cooked add in your rice and soy sauce. Stir to combine and then add in your eggs, green onions, and pineapple. Toss it all together and taste for seasoning.
4. Dish up and top with cooked teriyaki chicken. Serve along side steamed broccoli.

Wednesday, June 5, 2013

Creamy Taco Pasta

I love creamy pasta. I love it even more when I don't feel bad eating a heaping bowl of it! This recipe is so yummy! It is spicy and creamy and everyone loved it. It comes together really quick and can be made on any busy week night. Pair this pasta with a crisp green salad and dinner is served. I promise this will become a family favorite!


1 lb. ground turkey
8 oz. small pasta shapes
1 small onion, chopped
1 clove garlic, minced
1 cup salsa (I used medium heat to make it a bit spicy)
1 package taco seasoning
3 oz. low fat cream cheese, softened
1/2 cup fat free sour cream
chopped cilantro
salt and pepper

1. Bring a big pot of water to a boil and toss in your pasta. Cook according to package.... usually about 9- 11 minutes. While your pasta is cooking you will make the yummy sauce!

2. In a skillet over medium heat, drizzle a bit of olive oil and soften up your onions and garlic. After about 3-4 minutes add in your ground turkey and brown until cooked through. Season with salt and pepper. Next add in your salsa, taco seasoning, sour cream and cream cheese. Let the heat of the ground turkey soften and melt the cream cheese into the rest of the mixture. Stir until all the ingredients are combine.

3. Drain your noodles and add them right into the creamy sauce. (Save a bit of pasta water to thin out sauce if you need too) Stir the noodles and sauce together. Add any pasta water if your pasta is too thick. Dish up and top with cilantro, sour cream and a bit of shredded cheese. Perfect dinner is ready!

Sunday, May 5, 2013

Mint Chocolate Cheesecake Swirl Brownies

Oh, how I love brownies. And mint. And chocolate and mint together. So good. Oh, and I love cheesecake too. So when I dreamt up these brownies up one night while rocking my sweet baby to sleep, I couldn't wait to make them. And they were everything I thought they would be. Rich, creamy and the perfect amount of mint. I was really nice and shared with my husband. Please make them...soon! You will be so happy. And as all my recipes, these are low fat. Yep.... these are awesome.


1/2 applesauce
1 cup sugar
2 egg whites or 1/4 cup egg beaters
1 teaspoon vanilla
1/2 cup flour
1/3 cup cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder

6 oz. low fat cream cheese, room temperature
1 egg white
1/4 cup sugar
1/4 teaspoon vanilla
24 Andies mints, chopped
chocolate chips

1.  Turn the oven on to 350. First make the brownies. Mix the applesauce, sugar, egg whites, and vanilla together until all combined. Add in the flour, cocoa, salt and baking powder. Mix until smooth. Set aside.
2.  Next is the cream cheese filling. Mix the cream cheese, egg white, sugar, and vanilla together with a hand mixer until smooth. Fold in the mints. Set aside.
3. Ok, grease your 8x8 baking pan with non stick spray and pour half the brownie batter into the pan. Carefully make 9 plops of cream cheese mixture on the brownies. Approximately 3 rows of 3. Next carefully pour the rest of the brownie batter over the blobs. Repeat the blob process on top of the batter again. Now, take a knife and swirl around the cream cheese through the batter.
4. Toss your pan in the oven for 25 minutes. Check the center with a toothpick. If it isn't clean then give them a few more minutes and check again. Right when they come out sprinkle a handful (or two) of chocolate chips on top. When they are shinny, use a knife and smooth out the chocolate to make a thin frosting. Let them cool....or don't and dig in!