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Tuesday, April 21, 2015

Broccoli Salad with Greek Yogurt and Honey

A healthy version of the good 'ole classic from Sweet Tomatoes.  Gave me a stomach ache every time I went there, but I sure did love this stuff! 


(Measurements are not 100% accurate.  Add/subtract ingredients as desired)

1 head of broccoli, soaked, rinsed and cut into small florets
1 head of cauliflower, soaked, rinsed and cut into small florets
3/4 Cup raisins (or craisins)
1/4 Cup diced red onion
6 slices turkey bacon, cooked and crumbled
3/4 Cup plain nonfat greek yogurt
1/4 Cup raw honey (or agave nectar)
2 Tbsp white vinegar

Toss all ingredients through bacon together in a large bowl.  In a separate bowl, whisk the yogurt, honey and vinegar.  Taste and add more honey, yogurt, or vinegar as needed.  Should be sweet.

Toss broccoli salad together with dressing and refrigerate until ready to serve. 

Wednesday, April 8, 2015

Chicken Parmesan Meatballs

Hi friends!  This was a super easy, fast, healthy and delicious dinner.  I made extra and placed in a Ziploc bag to freeze for another night.  My son loved it too! 

Makes 20 Meatballs


2 Lbs ground chicken
3/4 Cup breadcrumbs (I toast whole wheat Ezekiel bread and process into crumbs for lower carbs)
4 Tbsp finely chopped yellow onion
2 Tbsp fresh chopped parsley
2 large garlic cloves, minced
1 handful fresh raw kale, finely chopped (I added this strictly to sneak veggies in for my son)
3/4 Cup parmesan cheese
salt and pepper
1 tsp fresh lemon zest
1 Tbsp dried Italian seasoning
pinch of crushed red pepper
2 eggs, whisked
3 Tbsp olive oil
1 Jar marinara
10oz fresh milk mozzarella (the big ball), cut into 20 slices (one for each meatball)


Mix together all ingredients from chicken through eggs.  On two baking sheets, line with foil and roll mixture into about 2" thick meatballs (slightly bigger than a golf ball). 

Preheat oven to 400F.  Brush each meatball with olive oil and a Tbsp of marinara, and cook for 17-20 minutes*.  Remove from oven.  Set oven to BROIL.  Top each meatball with a slice of mozzarella and place under broiler for about 4-5 minutes, just until cheese is melted and bubbly. 

Serve with extra marinara and a nice little Caesar salad for a delicious healthy dinner!

*Note - if you are freezing a portion of these, set aside after they've cooked and skip the broiling part with the melted mozzarella.  When you thaw the meatballs, warm them on the stove in marinara sauce, then broil with cheese after heated through.

Wednesday, March 25, 2015

Avocado Egg Salad

This was my first time making and eating this and I must say, I am a huge fan.  This was SO easy to make (especially when you hard boil and peel the eggs a day in advance), SO healthy, and SO tasty!  My husband is a huge fan.  This will be a new regular on the household menu.

Serves 4


8 hard boiled eggs
3 medium Hass avocados
1 Tsp Dijon mustard
1 Tbsp finely chopped yellow onion
2 Tbsp finely chopped celery
1 Tbsp fresh lemon juice
2 slices whole wheat toast (optional, for serving)


Peel hard boiled eggs.  Discard 4 of the 8 yolks.  Chop eggs and put in a mixing bowl.  Add avocados, removing the skin and pits.  Add mustard, onion, celery, lemon juice, and salt and pepper to taste.  Mix together until blended and slightly chunky.  Serve on top of a piece of toast!

Tuesday, March 24, 2015

Roasted Balsamic Veggies and Goat Cheese Quesadillas

These were so incredibly tasty, so easy and so healthy!  I will be making these regularly!

Serves 2


1 small zucchini, halved then sliced
1 yellow squash, halved then sliced
1/4 large red onion, sliced
1 jalepeno, seeded and sliced
3 small bell peppers (from the variety bag I grabbed a yellow, orange and red), seeded and sliced
2 large cloves of garlic, minced
1/4 cup balsamic vinegar
2 Tbsp olive oil
1 tsp dried thyme
pinch salt & pepper
2 corn tortillas (I prefer Tofouyan brand low-carb, whole wheat)
2 tbsp olive oil
1/2 Cup crumbled goat cheese
2 Tbsp chopped fresh basil
Optional* balsamic glaze


Place all veggies in a large bag and marinate with vinegar, oil, garlic, thyme, S&P at least an hour. 

Place veggies in a roasting pan and broil in oven for about 15 minutes or until browned and tender, tossing occasionally.  Set aside. 

Brush both sides of tortillas with olive oil.  Spray a grill pan or cast iron pan with cooking spray and heat pan over medium heat until hot.  Spread veggies, chopped basil and goat cheese on one half of each of the tortillas, then fold to close.

Place both tortillas on grill pan.  Cook for about 3-4 minutes on each side.  Remove from heat, and drizzle with balsamic glaze, if desired.