“I feel like chicken tonight… like chicken tonight… lalala.” Does anyone else have that song stuck in their head? It just came to my attention that today is the LAST day of National Chicken Month! I feel terrible that I never got a chance to celebrate (seeing how chicken is one of my favorite go-to meals). So I figured I’d whip up a family favorite to share with you in celebration.
This meal is so easy and it’s one of my favorite healthy comfort foods. It’s especially perfect now as the weather starts to cool down. You can literally use one bowl to make the whole thing, bake, and serve along side your favorite vegetables. You can also get creative and sneak in extra vegetables (like spinach), but for this post, I kept it simple!
1 lbs 100% breast meat ground chicken
1/3 cup 100% whole grain bread crumbs
1 medium sweet onion, diced
1 Tbs minced garlic
1/3 cup tomato paste (or ketchup)
Mix ingredients together and place in lightly greased casserole pan. Bake at 400 F for 45 minutes or until chicken reaches internal temperature of 165 F. Serve warm and enjoy!
I love this meal because I can prep it in about 5 minutes and have a meal that looks like it took a lot of effort ready for my family or company without breaking a sweat! And it typically leaves a good amount of leftovers for the next day (I’m enjoying mine on top of a spinach salad for lunch later).
Let me know what you think of this recipe in the comments!
Yes! This totally sounds like dessert right? Or something to feel guilty about? Or a meal that will have your kids bouncing off the walls from a sugar high? Well get ready to get exciting because this recipe is actually good for you! It’s packed full of lean protein, whole grains, calcium, and it’s even gluten free for those with allergies. It’s also so easy to make you can get your tiny kitchen helpers in on the fun. This was a big hit in my house and I hope you will enjoy it as much as we did. Make sure to leave me a comment if you try it and let me know what you think!
½ cup low fat Daisy Brand Cottage Cheese (#client)
½ cup quick cooking oats
¼ cup PB2 Powdered Peanut Butter
1/8 tsp baking soda
3 Tbs water
½ tsp cinnamon
CHOCOLATE FILLING INGREDIENTS
½ cup low fat plain Greek yogurt
2 Tbs 100% cocoa powder
1 tsp agave
In a food processor or blender, mix together cottage cheese, oats, eggs, powdered peanut butter, baking soda, water, and cinnamon. Bring a grilled over medium heat. Pour batter onto grilled and flip when surface is covered in small bubbles. Cook evenly on both sides.
Mix together cocoa powder, agave, and Greek yogurt to form a mousse. When crepe has completed cooking, spread mousse over crepe, fold, and serve warm. Add a small spray of whipped cream if desired.
NUTRITION FACTS PER SERVINGS (makes 4 servings)
Calories: 117 Protein: 13g Carbs: 8g Fat: 3g
Disclaimer: I am a member of the Daisy Health Network.
Can you believe today is the first day of fall already?! I am always amazed at how quickly the summer flies by. But, although I will miss the warm weather and the longer days, I can’t help but be excited for all of the amazing fall foods that are now in season. Especially apples!
I don’t know about you, but I can’t get enough of apple crisp! It’s one of my favorite desserts. But unfortunately, it’s typically packed full of added sugars and belly-bloated refined carbohydrates. That’s why I decided to create this simple recipe- which I hope you will love as much as I do: HEALTHY APPLE CRISP STICKS!
2 large apples, sliced into sticks
1/2 Cup prepared pancake batter (I used my favorite whole grain instant mix)
3 Tbs cinnamon
¼ cup rolled oats
2 Tbs Truvia® Brown Sugar Blend (you can also use traditional brown sugar)
1 sheet parchment paper
Preheat oven to 350 F. Mix together cinnamon, oats, and brown sugar. Slice apples into small sticks. Dip each stick into pancake batter. Then roll each stick in dry cinnamon-sugar mixture. Place each stick onto a baking sheet lined with parchment paper. Bake for 15 minutes or until pancake batter has set and apples are soft. Serve warm or chilled.
NUTRITION FACTS PER SERVING (Makes 4 servings)
90 calories, 19 gm carbs, 2gm fiber, 1.5gm protein, 1 gram fat
If you try these out, please comment below and let me know what you think!
Disclaimer: I did receive a free sample of Truvia® Brown Sugar Blend, however, I have received no compensation for writing this article or developing this recipe.
I don’t know about you, but every year I am amazed at how early stores begin to stock their shelves with Halloween candy. I mean, I know next week is October already (that went fast!), but still, so we really need to be tempted to fill our pantry with candy that we will inevitably eat well before Trick-or-Treaters make their arrival on our doorsteps? Well maybe if you have much better willpower than me you are able to buy candy now and resist opening it until Halloween, but I can’t do that. If it’s in my house, I want to eat it. That’s why I typically only buy Halloween candy the day before (and I still find myself digging into it!).
A favorite candy in my house is Reese’s Peanut Butter Cups. Those things are delicious! But even the mini version packs in 44 calories per piece (and who can stop at just one!). So I decided to try my hand out creating a much healthier version I can enjoy daily throughout the Halloween season without guilt (or the negative effects on my waistline). This version takes just like the real thing and contains only 16 calories per serving! There’s no added sugar, no unhealthy fats, and they leave your tastebuds just as satisfied. The only caveat is that you have to keep these in the freezer and just pop them out when you are ready to enjoy them. Don’t worry- they thaw fast (and peanut butter cups always taste even better chilled!)
- ¼ cup PB2 Powder
- ¼ cup cocoa powder
- ¼ cup 70% cocao dark chocolate chips
- ¼ cup part-skim milk
- 2 Tbs low fat Greek yogurt
- 2 tsp stevia
- 2 Tbs water
- Mini muffin tray liners
In a small bowl, mix together the PB2 powder, water, and 1 teaspoon stevia. In a separate bowl mix together cocoa powder, yogurt, milk, and 1 teaspoon stevia. While mixing, melt the dark chocolate chips in a separate bowl.
Line a mini muffin tray with liners, then drizzle dark chocolate to coat the bottom of each mini muffin liner. Pour 1 teaspoon of peanut butter on top of the dark chocolate, then top with 1 teaspoon of cocoa mixture. (Optional: blend together cocoa mixture and peanut butter and pour 2 tsp into each mini muffin holder). Cover tray with plastic wrap and freeze for two hours. Serve chilled and enjoy!
(You can also use popsicle holders to make this recipe as a popsicle treat instead!)
NUTRITION FACTS PER SERVING (makes 24 servings)
16 calories, 2 grams carbs, 1 gram protein, 1gram fat
If you try these, make sure to comment and let me know what you think!