Pumpkin Pancakes

I was in the mood for pumpkin one day and loved these!

• 2 cups flour (I used oat flour)
• ¾ cup sugar or sugar substitute 
• ½ teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• ½ teaspoon cinnamon (I used pumpkin pie spice)
• ½ teaspoon vanilla
• 3 eggs
• 1 cup sour cream (I used plain greek yogurt)
• 3/4 cup milk (I like buttermilk)
• 1 cup pumpkin
• In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and spices. In a separate bowl, beat the eggs, adding yogurt, milk and pumpkin puree. Mix well. Pour the egg mixture into the flour mixture and stir until just blended. Spoon the batter onto a preheated, oiled griddle, using 1/4 cup batter for each pancake. Cook pancakes slowly over a low-medium heat for approximately 4-6 minutes, flipping after 3 minutes.

Note: If you want a really sweet pancake, substitute the cup of sour cream for one cup of French vanilla yogurt and decrease the sugar to a ½ cup.

Skinny General Tso’s Chicken

LOVED this one!! Found on one of my favorite recipe blogs: http://healthifiedkitchen.blogspot.com/

1/3 cup light brown sugar (5 tbsp + 1 tsp)
2 tbsp hoisin sauce
2 tbsp rice wine vinegar
2 tbsp ketchup
2 tbsp soy sauce
1/3 cup water
2 tsp olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
3 tbsp cornstarch
2 tsp sesame oil
6-8 green onions chopped, plus more for serving
3 tbsp fresh ginger, finely chopped or grated
1/4 tsp each hot pepper flakes and sesame seeds (optional)
1 cup basmati rice, dry 

In a small bowl, mix together brown sugar, hoisin sauce, rice wine vinegar, ketchup, soy sauce and water. Set aside. In a large skillet, heat the olive oil. Dredge the chicken in the cornstarch and shake off any excess. Cook the chicken in the olive oil until browned. Remove the chicken from the skillet and set aside. Using a paper towel, wipe skillet clean. Add sesame oil, green onions and ginger. Cook for 30 seconds. Add sauce mixture and bring to a boil. Simmer mixture for 2 minutes, or until sauce thickens a bit. Add chicken back into the skillet, toss to coat with sauce, and continue cooking until the chicken is cooked through, about 4-5 minutes. Sprinkle with red pepper flakes if desired. Serve over rice and garnish with green onions and sesame seeds (if desired). You could easily add your favorite Asain veggies - enough sauce to go around.

Baked Zucchini Fries

I saw this recipe on a local news show called Studio 5. 

Zucchini
Sour cream 
Parmesean cheese
garlic salt
Dip sauce (shrimp cocktail sauce, ranch dressing or catsup)

Cut the fairly young tender zucchini into strips (I used my french fry cutter)
· Place in a plastic bag, with about 2 T. sour cream (or I used greek yougurt)
· Massage the bag to coat the fries. 
· Transfer the fries to another plastic bag with the crumbs and parmesan cheese and garlic salt.
· Shake to coat.
· With tongs, transfer fries to a greased parchment paper on a cookie sheet
· Bake at 450 degrees for 30 min. until browned and crispy.
· Serve with shrimp cocktail sauce, ranch dressing or catsup.

Bow Tie Pasta Salad

1 box bow tie pasta, cooked and cooled
1- 16 oz. spiral pasta (multi-colored kind)
20 oz. can pineapple tidbits, drained
1 c. celery, chopped
1 bunch green onions, chopped
2 cups red grapes, halved
1 small can cashew pieces
3 cups chicken breasts, cooked and diced (optional)
1 cup mayonnaise
12 oz. Lighthouse brand coleslaw salad dressing

Mix dressing and mayonnaise together for sauce. Add all other ingredients EXCEPT cashews and toss. Refrigerate for about an hour before serving. Add cashews right before serving.

No Bake Cookie Twist

‎2 Cups Sugar 
4 T. Coco 
1/2 Almond milk (or reg) 
1/2 Cup Coconut Oil (found near Crisco and oil in a jar)
1/2 Cup Peanut Butter 
3 Cups (at least) Quick oats 
1 tsp. Vanilla

Place sugar, coco, milk and oil into a saucepan. Boil for exactly one min. Remove from heat. Add peanut butter, vanilla and oats. Keep adding oats till cookie will hold its shape. Drop onto counter/plate/foil into heaping tablespoon-fulls. Let cool. Try not to eat them all before the kids

McKell's Cranberry Nut Chicken Pasta Salad

8 oz bow tie pasta, cooked according to package directions  
2 C. chicken breast, cooked and cubed
1/2 C. Celery, diced
1 C. dried cranberries
1/4 C. slivered almonds
1/4 C. white wine vinegar
1/4 C. Apple juice concentrate
3 T. Sugar
1/2 t. dry mustard
1/2 t. celery salt
1/4 C. vegetable oil
1/4 C. Mayonnaise 
2 t. poppy seeds


In a large bowl, add pasta, chicken, diced celery, cranberries, and almonds.  Toss.  In a blender add last 8 ingredients and blend until mixed well.  


Add dressing to pasta mixture and chill. Makes 7 cups.

Best Banana Bread

A neighbor brought me some banana bread for my birthday. It was really the BEST banana bread I have ever had- so moist and tasty. She made them as muffins but you could bake as a loaf too.

1/2 c. butter
1 c. sugar
2 eggs
1 tsp vanilla extract
1 tsp lemon juice
1 3/4 c flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 c sour cream (i didn't have this so I used plain greek yogurt as a substitute)
1/2 c chopped walnuts
1 c mashed bananas (about 3 bananas)

Preheat oven to 350 degrees. In large bowl cream together butter and sugar. Add eggs, vanilla and lemon juice. Mix well. In another bowl combine the flour, baking powder, baking soda and salt. Pour flour mixture into the butter mixture and stir until smooth. Fold in sour cream, nuts and bananas. Bake for 50-60 minutes in greased bread pan.

California Chipotle Chopped Salad

This is a new favorite summer salad!!

4 T. olive oil
2 T. agave
4 T. apple cider vinegar

1/4 c. freshly squeezed lime juice
1 15 oz. can black beans, rinsed and drained
1 garlic clove, minced
1/4 t. chipotle chile powder
1/2 t. salt
1 head romaine lettuce, chopped up
1 large tomato, finely chopped
1 avocado, pitted, peeled and diced
1/2 c. cooked quinoa
2 T. finely chopped cilantro
chopped chicken (optional)

To make vinaigrette: Puree 3 T. of oil, vinegar, agave, and lime juice in blender. In a small pan heat remaining oil over medium heat with black beans, garlic, chile powder and salt for 5 min. Let cool. In a large bowl, combine lettuce, tomato, onion, avocado quinoa, black bean mixture and cilantro. Toss gently with vinaigrette to coat. 

Black Bean Brownies

This recipe is from Whole Foods. It's a good healthier alternative to regular brownies. They're even gluten free. 

1 (15 oz.) can of black beans, drained and rinsed

1/2 c. sugar (I used Splenda and it turned out good!)

2 large eggs

1/3 c. butter, melted

1/4 c. cocoa

2 tsp. vanilla

1/4 tsp. salt

1/2 c. chocolate chips

1/3 c. roughly chopped walnuts (opt)

Drain and rinse black beans as throughly as possible.  Add beans and melted butter into the bowl of a food processor.  Blend until smooth.  Add in cocoa, vanilla and salt and blend until completely pureed.  Gently stir in chocolate chips and walnuts then pour into an 8"x8" pan sprayed with non-stick spray.  Bake at 350 for 30 minutes.  Cool completely before cutting. 

Best Homemade Brownies

Oh man, this one is addicting! Pure heaven! I love how this recipe has that shiny glaze on top when it is done cooking!

3 c sugar
3 c flour
3 cubes butter
pinch of salt
1 Tbsp vanilla (I use Mexican vanilla)
6 eggs
6 Tbsp cocoa powder
Optional:
chocolate chips
chopped nuts
Pat into baking dish. Bake at 350 for 30 minutes.

Green Tropical Smoothie

I got this off Skinny Taste and had this last night for dinner. 

One of the best green smoothies I have had!

Ingredients:

3/4 cup light coconut milk

6 oz fat free Greek yogurt

3/4 cup fresh pineapple, cubed

1 ripe medium banana

1 cup spinach

2 tbsp sweetened shredded coconut

1 1/4 cups ice

Directions: Put everything into the blender and blend until smooth. Makes about 3 1/2 cups.

Recipe found HERE.

Love Reese's Peanut Butter Cups??

I was craving chocolate and peanut butter so I made this one up. Pretty simple and healthy breakfast!

1 c cottage cheese

1 tbsp PB2 powder

1 tbsp chocolate whey protein powder

1-2 packet truvia

2 tsp water

Mix all ingredients together.

I have also posted some other yummy recipes on my blog.

http://sweatyornot.blogspot.com/

Kale Chips

Yep, this is another recipe I found via Pinterest. Love that website!! These are such a tasty snack. I may have just eaten the whole bunch of kale in one sitting. Guess that's a good thing! 

These are a recipe you can make a variety of ways. This is the way I did it...

I cleaned and tore off leafy parts of the kale and placed them in a bowl. Then I drizzled a little bit of olive oil on top, used 1/2 of a freshly squeezed lemon, salt to taste, and about 1 tsp minced garlic. Place in oven at 350 degrees for 10-15 minutes, or until leafy edges are crispy. Eat right out of oven. Yummy!!!

Other options:

salt & vinegar

parmesan cheese

any seasoning really. The list can go on and on. 

Easy Chocolate Shake

I have a new chocolate recipe for those of you trying to eat better this year. This will satisfy your craving for chocolate!! It is SO chocolatety delicious!

1/2 cup Dark Chocolate Almond Milk
1 T cocoa powder
1/2 scoop chocolate protein powder
Optional throw ins: 1 T Natural/Organic Peanut Butter, 6 almonds, frozen raspberries, etc.Scoop of ice (depending on how thick you want it)

Mix in blender, VitaMix, BlendTec, whatev.

Orange Chicken

We celebrated my sister Stephanie's birthday yesterday. This is what I made for dinner and everyone LOVED it so much I am posting it on Betsy! It is a healthy version of Panda Express' orange chicken. I served it over rice with a side of steamed broccoli.

1/2 c chicken broth

6 tbsp hoisin sauce (in the oriental section)

4 tbsp sugar-free apricot jam

4 tbsp reduced-sodium soy sauce

1 tsp orange zest

2 large oranges

3 tbsp chopped cilantro

4 chicken breast, defrosted and cut into cubes

Combine first 5 ingredients in a small bowl. Mix and set aside. Place cubed chicken in a frying pan and pour sauce over chicken. Cook on stove on high heat. Liquid will evaporated some, forming a sauce you can use to pour over rice. If you want more orange sauce add a little more water as the chicken cooks. Serve over rice. Combine orange slices and cilantro in a small bowl and toss. Place on top of chicken and rice or on the side.

Low-fat Baked Ziti with Spinach

Low Fat Baked Ziti with Spinach
Gina's Weight Watcher Recipes  
Servings: 8 • Serving Size: 1/8th • Points: 6 pts • Points+: 9 pts
Calories: 331.9 • Fat: 7.1 g • Protein: 17.5 g • Carb: 54.7 g • Fiber: 7.8 g 
  

• 1 lb high fiber ziti such as Ronzoni Smart Taste
• 28 oz crushed tomatoes (I prefer Tuttorosso)
• 1 tsp olive oil
• 3 cloves garlic,minced
• 10 oz frozen spinach, thawed
• 1 tsp oregano
• 2 tbsp chopped fresh basil
• salt and fresh pepper to taste
• 8 oz fat-free ricotta
• 1/4 cup Parmesan
• 2 cups (8 oz) part skim mozzarella
• Spray olive oil (I used my Misto)

Preheat oven to 375°.Spray a 9x13-inch baking pan with oil spray.

In a large pot of salted water, cook pasta according to instructions until al dente.Drain and return to pot.

Meanwhile, in a medium saucepan, add olive oil and sauté garlic. Add chopped spinach, salt pepper and chopped tomatoes. Season with basil, oregano, salt and pepper.

Add sauce to the pasta and combine the ziti. Add half of the mozzarella, Parmesan cheese and ricotta. Mix well then transfer to the baking pan.

Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining mozzarella.

Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned.

This can be made up to a day in advance and stored, tightly covered, in the refrigerator. Let sit at room temperature for 30 minutes before cooking.