Friday, May 29, 2015

Roasted Beet and Green Apple Salad

My husband absolutely detests beets.  I can't even begin to describe how much he loathes them.  And I recently realized how much I actually miss and love, love, love beets.  Seriously, my parents grew them in the garden when I was a kid and I always looked forward to eating them.  My college roomie and I shared that love for beets . . . and her parents used to keep us in supply during the harvest months.  Then, I eventually married a man who hates beets.  How did that even happen?   And over time, I quit making them.  Dumb, right?  I didn't think much about it  . . until the other day when we were at a party and beets were being served.  And then I knew I had to make this salad as soon as possible.  I just couldn't wait.  My daughter and I will just need to eat the whole salad ourselves . . . oh darn!

Roasted Beet & Green Apple Salad
Serves 4-6

3-4 Medium Sized Beets Roasted
1 Large Tart Green Apple
1 Tablespoon Red Wine Vinegar
3 Tablespoons Olive Oil
1 Teaspoon Thyme
1/2 Cup Toasted Walnuts
1/4 Cup Soft Cheese of Choice (goat cheese, whipped cream cheese, or Gorgonzola)

Step 1:  Once your roasted beets have cooled, peel and dice into bite sized pieces.  Add them to a large bowl.  Wash and core the apple.  Dice into similar sized pieces as the dice beet.  Add to the bowl.  Set aside.

Step 2:  In a small bowl, add the olive oil, red wine vinegar and thyme.  Mix together thoroughly with a fork.  Pour over the beets and apples.  Mix to combine.

Step 3:  To serve, dot the soft across the salad and sprinkle with walnuts.  

Refrigerate any leftovers.

Are you unsure about how to roast beets?  Click here to learn more.

Friday, May 22, 2015

Chocolate Banana Muffins

My household has been trying to be a bit more healthy lately.  I can't decide how I feel about that (in general) - but I can tell you that I physically feel better.  Which is a good thing!  As a result though, I have created an 80-calorie, low fat chocolate banana muffin.  That's right - 80 calories!!!  AND THEY TASTE AWESOME.  Nothing weird in them either - straight up normal stuff, I promise!!  Give these a whirl - your family and kids will love them.  They might even think they are eating a cupcake for breakfast . . .just sayin'.  

Chocolate Banana Muffins
Yield:  15

1/2 Cup Unsweetened Apple Sauce
2 Cups Ripe, Mashed Bananas (2 - 3 medium bananas)
6 Tablespoons Unsweetened Cocoa Powder
1 and 1/3 Cup Sugar
1 and 1/2 Cup Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/4 Teaspoon Baking Powder
1/4 Teaspoon Cinnamon
2 Eggs
1 Teaspoon Vanilla

Step 1:  Preheat the oven to 350 degrees Fahrenheit.  Meanwhile, prepare your muffin tin(s) with paper liners.
Step 2:  In a large bowl, combine all ingredients.  Mix well.
Step 3:  Measure the batter into the muffin pan(s).  I use a standard scoop that holds 1/4 cup batter and disperse.  So easy that way!
Step 4:  Place the filled muffin pan(s) in the oven and bake for 20-25 minutes, or until a toothpick inserted comes out clean.

Store in Fridge for Freshness.

Friday, May 15, 2015

BBQ Black Bean Quesadilla

Need a quick, easy and satisfying meal?  If you love bbq - you'll love these.  Soft, warm tortillas with a generous filling of gooey cheese, sweet and tangy bbq sauce, a little sharpness from red onion and all with the satisfaction of meatiness . . .without the meat.  Perfect for a quick meal for yourself . . or make a whole bunch and feed them to the family!  Please note, in the photo below - I used a whole wheat tortilla/low carb - the tortilla looks burnt because of it!  Use whatever kind of tortillas you enjoy.  

BBQ Black Bean Quesadilla
Serves 1

1 TB BBQ Sauce
2 8-inch Tortillas
1/3 Cup Black Beans (from a can, rinsed)
1/4 Cup Cheese (cheddar, cojack, mexi-blend . . whatever you like!)
1-2 Tablespoons of Diced Red Onion
Non Stick Vegetable Oil Spray

Spray a large skillet with nonstick spray.  Preheat on stove-top over low heat.    Place 1 tortilla in the skillet.  Brush with the BBQ sauce.  Disburse the black beans on top of the black beans.  Sprinkle the beans with the cheese. Disburse the onion over the cheese.  Top with remaining tortilla.  Let cook over low for 3-5 minutes, or until bottom is browning.  Then, carefully flip the quesadilla over and cook another 3-5 minutes until that side is browned as well.  Transfer to a cutting board and slice it with a pizza cutter or sharp knife.  Serve hot.

Friday, May 8, 2015

Chicken, Black Bean and Avocado Burrito

Sometimes, a girl just needs to eat her avocado . . .and this is a great way to do so.  Every now and then, I just crave them.  Oh so creamy and delicious . . . very underrated fruit!  Here is a quick burrito that comes together easily.  The flavors melt together and is just divine.  

Chicken, Black Bean and Avocado Burrito
Serves 2

1/2 Cup Shredded Chicken
1/2 Cup Black Beans, rinsed
1 Avocado - Diced
3 TB Salsa
1 TB Ranch Dressing
2-3 TB of Red Onion, diced
2 Large Tortillas (8-10 inch size)

In a large, microwave safe bowl, combine all ingredients except for the tortillas.  Gently stir to combine.  Microwave for 1-2 minutes on high, until thoroughly heated through.  Lay out your tortillas on plates.  Divide the mixture between the two tortillas.  Wrap each tortilla up and enjoy!

Optional:  Instead of enjoying right away, heat a skillet with a little non-stick spray in it.  Add the assembled burritos and cook over medium heat until browned on one side, then flip and brown on the second side.  YUMMO!!

Friday, May 1, 2015

Easy Artichoke Salad

We are obsessed with super-duper easy salad and have been making it weekly as a side dish for the past couple months.  Super quick, super easy.  Enjoy!

Easy Artichoke Salad

2 (14 oz) Cans of Artichokes Hearts Quartered 
1 (14 oz) Can Black Olives
1/2 Large Red Onion Sliced
1 Tablespoon Red Wine Vinegar
1 Tablespoon Olive Oil
1/4 Cup Parmesan Cheese

Drain the artichokes and olives, place in a large bowl.  I sliced my olives - but that is optional and up to you.  Slice the red onion thinly and add to the bowl.  Next, add the oil and vinegar.  Mix to combine.  Top with Parmesan cheese before serving.  Yum.