{15 Minute} Chicken Chow Mein

This is such a quick, and easy meal, that is super yummy! The left overs are just as good!

{Healthier} Pumpkin Cookies

Fall is so wonderful! I love change! The leaves, the weather, the new smells, everything pumpkin! I love it all!

Ingredients:
3/4 C Brown Sugar
1 C rolled oats
1 1/2 C whole-wheat flour
1 3/4 tsp. Baking Soda
1/2 tsp. Baking Powder
2 tsp. Ground Cinnamon
1 tsp. Ground Nutmeg
1/2 C Pumpkin Puree
1 Tbsp. Applesauce
2 tsp. Water
2 Egg Whites
1 tsp. Molasses
1 Tbsp. Ground Flaxseed

Instructions:
Heat oven to 350 degrees.
1. Combine the first 7 ingredients {dry ingredients} and stir well to combine.
2. Stir in the pumpkin, applesauce, water, egg whites, molasses and flaxseed; mix well.
3. Roll into about 24 balls, and flatten on a cookie sheet.
4. Bake for 5-8 Minutes.


Serves app: 24
Per serving: 144 calories. 1.2 g fat, 0 mg cholesterol, 220 mg sodium, 36 g carbohydrates, 4 g protein


                                                                                   

{homemade} Spaghetti and meatballs

Spaghetti Sauce//

Ingredients:
10 ripe tomatoes
2 tbl olive oil
2 tbl butter
1 onion, chopped
1 green bell pepper, chopped
2 carrots, chopped
4 cloves of garlic, minced
1/4 C fresh basil, chopped
1/4 tsp italian seasoning
2 tbl corn starch (+more for thickening)


Instructions:
1. Boil some water in a large pot. Prepare an ice bath (bowl of cold water with ice).
2. Once the water is boiling, place the tomatoes in the boiling water for about 1 minute or until the skin begins to peel
3. Remove the tomatoes and immediately place them in the ice water.
4. Peel the tomatoes and squeeze out the seeds
5. Chop 8 tomatoes and puree in a blender or food processor.
6. Chop the remaining 2 tomatoes and set aside
7. Next, in a large pan over medium heat, cook the onion, bell pepper, carrot and garlic in oil and butter until the onion starts to soften, about 5 minutes
8. Pour in the pureed tomato
9. Stir in chopped tomato, basil, and italian seasoning.
10. Bring to a boil, and then let simmer, and some cornstarch until desired thickness
{also add some S&P, Oregano, or thyme for a stronger flavor}

adapted from Mel's Kitchen

Meatballs//

Ingredients:
1 lb Ground Beef
3/4 C Bread Crumbs
3 cloves Garlic
2 Whole Eggs
3/4 Freshly Grated Parmesan
1/4 Parsley
S&P
Splash of Milk



Instructions:
1. Combine all the ingredients in a mixing bowl
2. Form 1 1/2 inch round balls (makes about 25)
3. Place on a greased cookie shoot and bake at 350 degrees for about 25-30 minutes
4. Serve meatballs over spaghetti noodles and homemade sauce!

{The meatballs also freeze really well, so you can make them ahead of time and pull them out whenever you're feeling spaghetti!}


adapted from Pioneer Woman
                                                                                      

Hawaiian Haystacks {without the cream of blob soup}

I love this meal because it is SO fast! And very versatile-you can put any kind of toppings on it. The possibilities are endless! I also wanted to try a recipe that did not use the Cream of Chicken Soup--bleh! That stuff is so not good for you! This recipe turned out great, and tasted so yummy!!!

It made so much, I brought the leftovers to school with me :)

{Quick} Beans, Spinach and Tomatoes over Linguine

Ingredients:
2 tsp Extra-virgin Olive Oil
12 oz Whole Grain Linguine
1 tbsp minced Garlic
3-4 tomatoes, diced
1 can White Beans {Great northern, navy; I used Garbonzo beans}
5-10 oz Fresh baby Spinach
1 red bell pepper
6 Tbsp Romano or Parmesan cheese (grated)

Instructions:
1. Heat oil in a large nonstick skillet
2. Start boiling water in a large pot, and begin to cook the linguine
3.Add the garlic to the skillet, and saute for a minute or so
4. Next add the tomatoes, and beans and bring to a simmer
5. Add the spinach, cover and reduce heat to low and simmer for about 10 minutes. Stir occasionally. And in the last 2 minutes add the bell pepper
6. Spoon the tomato/beans/spinach sauce mixture over linguine and sprinkle with cheese
                                                                                      

{Don't let the cucumber fool you} Fresh Garden Salsa

//This is an EASY and great fresh salsa, using so much of my garden veggies that keep piling up!!!

Ingredients:
4-5 small to medium tomatoes
2-3 medium cucumbers
1 small onion
2 green bell peppers
*optional: 1-2 Jalapeño pepper
3 Tbl Cilantro
1tsp Sugar
1 tsp Salt
1 tsp Garlic
a few squeezes of lime juice

Instructions:
1. Peel the cucumber, and take out all the seeds from veggies {I sliced the cucumber and tomatoes in half, and then using a spoon, scooped out all the seeds}
2. Dice up all the veggies
3. Throw all those diced veggies in a bowl
4. Sprinkle with the remaining ingredients {cilantro, sugar, salt, garlic & lime juice}
5. Give it a nice stir, {I also used my immersion blender to make it a little smoother}, then grab some chips and dig in!

//adapted from SparkRecipes
                                                                                        

{30 Minute} Tilapia baked in Couscous

Ingredients:
1 5 Oz box of Couscous (I used a garlic and olive oil couscous flavor)
1/4 C grape tomatoes, sliced
1 Tbl Ground Cumin
Salt and Pepper to taste
1/4 C plus 2 Tbl Extra-Virgin Olive Oil
1 Tbl Fresh Lemon Juice, plus 1 lemon thinly sliced
4, 8 Oz Tilapia Fillets
3 Tbl flat leafed chopped Parsley, or dried Parsley


Instructions:
1. Preheat oven to 375 Degrees
2. In a large bowl combine the couscous, sliced tomatoes, and cumin and the S&P to taste. Stir in the olive oil and the lemon juice.
3. Drizzle a tablespoon of the olive oil into the bottom of a 9X13 baking dish.
4. Arrange the fillets in a single layer in the baking dish.
5. Season the fillets with S&P and pour 1 tablespoon of olive oil over the fillets.
6. Cover the fish with the couscous mixture and arrange the lemon slices on top.
7. Pour about 1-2 cups of water around the baking dish, cover with foil and cook for about 25 minutes.
8. Garnish with Parsley

//Adapted from RachaelRay
                                                                                      

{pepperoni} Pasta Primavera! Perfect for all those yummy summer veggies sprouting in your gardens!

I love this pasta! And it is so great for all the veggies I have right now laying around!


Ingredients:
12oz Package thin Spaghetti
2 C Sliced yellow Squash; or 1 small zucchini
1 Medium Red/Green Bell Pepper
8oz Broccoli-chopped
1/2 C sliced onion
1/2 lb tomatoes
1 C grated Parmesan Cheese
3 1/2 oz Package Pepperoni Slices
2 tsp. Fresh Basil leaves
1/2 tsp. Pepper
1 Tbl Olive oil
3 cloves Garlic
3 Tbl Flour

Instructions:
1. Bring a pot of water to boil.
2. While water is heating, heat oil in a large non-stick skillet over medium-high heat
3. Add onion and cook for about 6-7 minutes; then add the garlic and cook another minute. Add tomatoes and cook until slightly bursting, about 5 minutes.
4. Whisk together the milk, parmesan and the flour and add to the vegetables. Bring to a boil and then let simmer until it thickens. It will take about 2-3 minutes.
5. Cook the spaghetti according to the package. During the last few minutes, add the zucchini, pepper and broccoli.
6. Drain pasta and vegetables, and add the warm sauce to the pasta mixture.
7. Toss gently, and sprinkle leftover parmesan, and also the fresh basil to garnish.
                                                                                       

Easy {Weeknight} Balsamic Chicken and Veggies

This was a super quick, easy meal to make. Also very delicious!

Ingredients:
1/4 Cup Bottled Italian Salad Dressing
2 Tablespoons Balsamic Vinegar
1 tsp Honey
1/4 tsp Crushed Red Pepper
2 Tbl Extra-Virgin Olive Oil
4-6 Chicken Tenderloins
8 oz Fresh Cut Green Beans
1 Cup carrot, sliced
1 small Tomato, chopped

Instructions:
1. In a small bowl, stir together the salad dressing, vinegar, honey and red pepper.
2. In a large skillet, heat oil over medium heat. Add the chicken; cook 5-6 minutes or until the chicken is cooked through. Add half of the dressing mixture to the skillet, turn chicken to coat. Transfer the chicken to a serving plate and cover to keep warm.
3. Add the carrots in first to the skillet. Cook for 3-4 minutes, and then add the green beans.  Cook and stir for 3-4 more minutes or until tender and crisp.
4. Add the veggies to the chicken in a serving platter. Pour the remaining dressing mixture into the skillet and cook for about 1 minute. Scrape up all the browned bits, and then drizzle the dressing mixture over the chicken and vegetables. Lastly, top the chicken with the diced tomato.

-I also served this with warm rolls

{makes app. 4 servings}


//Adapted from the Better Homes and Gardens
                                                                                       

Chewy, {non crumbly} Granola Bars

I have tried so many granola bar recipes, and they always seem to crumble, and not stick together, which is not the best when you are eating them in class, or on the go, and they crumble all over the car :/ So I was ectastic to find this recipe!

Ingredients:
1/2 Cup packed light Brown Sugar
1/4 Cup Honey
1 tsp Vanilla
1/4 Cup (1/2 stick) of Butter
3 Cups Low-Fat Granola Mix (I used a medly that had sliver almonds, and dried fruit)
1/2 Cup Golden Raisins
2 tsp Cinnamon
3/4 Cup Semi-sweet Chocolate Chips


Instructions:
1. Combine the brown sugar, honey, vanilla, and butter in a medium sized saucepan
2. Bring to a boil over medium heat. Lower heat; simmer for 2 minutes or until all the sugar is dissolved
3. Combine all the dry ingredients {except Chocolate Chips}, and pour them into the sauce pan with the liquid mixture, stir until well combined.
4. Pour into a 9X9 pan; press chocolate chips on top of the mixture
5. Refrigerate for 2 hours, and then cut into bars


                                                                                        

Glazed Salmon

I finally found an easy and delicious way to make salmon!

Ingredients:
1/4 C Brown Sugar
2 Tbs low-sodium Soy Sauce
2 Tbs Teriyaki Sauce
1 Tbs Onion Powder
A sprinkle of herbs: basil and parsely
4 pieces skinless Salmon Fillet (wild caught salmon is the best for you)
Salt and Pepper

Instructions:
1. Thaw out your salmon fillets
2. Preheat oven to 325 degrees.
3. Mix in a medium sized bowl, the brown sugar, soy sauce, teriyaki sauce, onion powder, herbs and S&P
4. Grab a cookie sheet with rimmed edges. Lay a piece of tinfoil across the width and another piece across the length. Make sure there is plenty of overhang--you'll see why later
5. Place your fillets in the middle of your tinfoil, and pour the sauce all over, covering the fillets
6. Wrap up the tinfoil so it makes a little tent over the fillets. It will provide lots of steam inside.
7. Put it in the oven for about 25-30 minutes. Open the foil and make sure it is cooked. The fish should be opaque and flake easy with a fork.


Can be served over rice.