French Toast Waffles

Sounds weird but they really are tasty! Give it a try!

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• 1 c. Vanilla Cocoanut Milk
• 3 lrg. Eggs
• 1 tsp Maple syrup (or go clean and use agave instead)
• 1/2 t. Vanilla Extract
• 1/2t. Ground Cinnamon
• 1 t. finely grated Orange rind (the best part!!)
• 6-10 slices Whole Wheat Bread

Spray waffle iron with non stick spray and preheat.  Whisk together coconut milk, eggs, syrup, vanilla, cinnamon, and orange rind. Dip bread into egg mixture and cook 4-5 minutes or until golden brown. 

Quick Freezer Burritos

With my husband being a full time busy grad student he always takes a lunch to school with him. I felt bad he was stuck with PB&J every day (he really didn't mind though), he gets sick of left overs, and freezer meals are so nasty and bad for you. So, I came up with some homemade slightly healthier,not to mention very easy, freezer burritos that he loves and are great to grab and go.

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• 1 can Fat Free or Vegetarian Refried Beans
• 1/4 c. Salsa
• 1/2 Tony Chachere's Creole Seasoning
• Shredded Colby Jack Cheese
• Tortillas (any size; my husband prefers the large ones)

 Mix bean, salsa and seasoning in a small bowl. Spread bean mixture onto the center of tortilla and top with cheese. Roll up,  folding ends in burrito style. Wrap in saran wrap and put in freezer. Microwave unwrapped, for 1 minute or until warm.

{Recipe makes 5 large burritos or 7-10 small burritos}

Blueberry Quinoa Pancakes

These pancakes are SO good and SO filling! They are so yummy that I wanted to never stop eating but so filling that I had to stop after one measly pancake. Weak, I know.

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• 3 c. cooked Red Quinoa
• 3 c. All-purpose Flour
• 2 T. Baking Powder
• 6 Lrg. Eggs
• 1 c. Vanilla Greek Yogurt
• 1/3 c. Skim Milk
• 1 Lemon, squeezed
• 1 T. Brown Sugar
• 1 T. Vanilla Extract
• 1 bag Frozen Blueberries
• 1/3 c. Water

In a large bowl, mix together quinoa, flour and baking powder. In a medium bowl, whisk together eggs, yogurt, milk, brown sugar, until smooth.  Add egg mixture to flour mixture and stir to combine.

Add vanilla, lemon juice, and water. Mix again.  Rinse frozen blueberries under water drain. Next gently fold in blueberries.

Lightly coat a skillet or pancake griddle with butter or cooking spray and heat over medium.  Drop batter by 1/4 c. onto skillet.  Cook until bubbles on top and flip. Cook until golden brown both sides. 

Recipe makes 12-14 pancakes.

Confetti Mac & Cheese

This is one of my favorite Mac & Cheese recipes. So good and fun way to slip those veggies in for kiddos. This was my first time using Gouda cheese and I'm a huge huge fan; fancies up anything. Hope you enjoy!

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• 1/2 c. Gouda cheese, freshly grated
• 1/2 c. Sharp Cheddar Cheese, freshly grated (you may want extra for topping)
• 1/4 c. Parmesan cheese, freshly grated
• 1 1/2c. Milk
• 2 c. Mini Shells Pasta
• 1/2-1 c. Milk (separate from above)
• 1 heaping c. of cooked/left over veggies (I did more than just a cup)
• 1/4 t. Garlic Powder
• 1/4 t. Dried Parsley
• 1/4 t. Salt
• Sprinkle of mustard powder (optional but very tasty)
• Black Pepper to taste

Cook or reheat your veggies and grate your cheeses. 

Over medium-low heat add your pasta and 1 1/2 c. milk in a medium sized pot and season with salt, garlic powder, and black pepper. Stir often to prevent noodles from sticking and burning.

After 5-8 minutes, begin to stir constantly. In about 10-15 minutes the noodles will be fully cooked and the milk will have thickened into a creamy sauce.The second it gets thick, 1/8 tp1/4 cup of milk and turn heat to lowest setting.

Add Gouda cheese and stir. Then add the cheddar and Parmesan cheeses. Adjust the sauce to your desired thickness by using the leftover milk. Add mustard powder and a pinch of garlic powder.

Stir in steamed/cooked veggies. 

EAT!

Creamy Avocado Pasta

Sorry I have been so MIA lately! I HAVE been cooking...just not blogging. This is a yummy and quick meal. We are fans.

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• 1 Medium Ripe Avocado, pitted
• 1/2 Lemon, juiced & lemon zest to garnish
• 1-2 Garlic Cloves
• 1/2 Salt, or to taste
• 1/4 c. Fresh Basil
• 2 T. Extra Virgin Olive Oil
• 6 oz Your Choice Pasta ( I did whole wheat spaghetti)
• Pepper to taste

Boil pasta and cook until Al Dente.

Meanwhile, make the sauce by placing the garlic, lemon juice, and olive oil into a food processor.  Process until smooth. Add the pitted avocado, basil and salt. Process again until smooth and creamy.

Pour sauce over cooked pasta and toss until evenly combined. Garnish with lemon zest and black pepper.

Note: This is only makes about 2-4 servings.

Creamy Zucchini Linguini

This is my new favorite pasta dish. I literally ate until my belly was going to burst which was not good for the weight loss competition I'm in right now. I love Alfredo and I love zucchini; throw them together and you get heaven. The zucchini gives it almost a buttery taste and we all know butter make everything better. :) My little one was also shoveling it in as fast as her little fingers could pick it up (fingers are much more efficient for pasta). Give this one a try; you will like it. I promise.

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• 1 lb. Linguini
• 2 T. Extra Virgin Olive Oil
• 3 cloves Garlic, minced
• 2 lbs Zucchini, quartered and then wedged
• 1/2 t. Salt
• 1/8 t. Pepper
• 1 c. shredded Sharp Cheese
• 1 c. Bottled Alfredo Sauce

Cook pasta according to package directions. Drain; keep warm. In a large skillet, heat oil over medium-high heat.  Add garlic; cook, stirring, about 30 seconds or until lightly browned.

Increased heat to high. Stir in zucchini, salt and pepper. Cook stirring often, about 3 minutes or until tender.  Add cheese and Alfredo sauce; heat through. Transfer to a large bowl; toss with pasta.

Spaghetti Squash Alfredo

• 1 medium Spaghetti Squash (about 3 lbs.)
• 1 can Cream of Mushroom soup
• 3/4 c.Water
• 1/4 c. Milk
• 1 c. Shredded Swiss Cheese
• 2 T. Grated Parmesan Cheese
• Parsley

Pierce squash with fork in several places. Bake at 350 degrees for 50 minutes of until the squash is fork-tender.  Cut in half, scoop out and discard seeds.  Scrape the flesh with fork to separate the  spaghetti like strands.

Stir the soup, water, and milk in a 2-quart saucepan.  Heat over medium heat and bring to a boil.  Stir in the swiss cheese.

Place the hot spaghetti squash in a 2-quart serving dish.  Pour the soup mixture over the squash.  Toss to coat.  Sprinkle with Parmesan cheese and parsley.

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I recently have discovered the goodness of Spaghetti squash. It is a much healthier alternative to pasta noodles and it doesn't even taste differently! This is a tasty fall meal. Go try it!

Zucchini Black Bean Rice Skillet

• 1 T. Canola Oil
• 1 1/2 c. quartered length-wise, chopped Zucchini
• 1/2 c. diced Red Pepper
• 1 15 oz. can Black beans
• 1 can Fire Roasted Tomatoes with Garlic
• 3/4 c. water
• 1c. Instant Rice
• 1/2 c. Shredded Monterey Jack Cheese

Heat oil in large skillet over medium heat. Add zucchini and bell pepper; let cook 5 minutes stirring occasionally. Add beans undrained tomatoes and water. Increase heat and bring to a boil. Add rice and stir well. Cover and remove from heat for 7 minutes or until liquid is absorbed. Sprinkle cheese on top and serve.

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Another healthy yummy one for you! Great for a quick fix on a busy weekday night!

Black Bean Tortilla Casserole

• 1 large onion, chopped
• 1 1/2 c. chopped green peppers
• 1 can diced tomatoes, drained
• 3/4 c. Picante sauce
• 2 garlic cloves, minced
• 1 t. ground cumin
• 2 cans black beans, rinsed and drained
• 8 corn tortillas
• 2 cups shredded reduced-fat Mexican cheese blend

In a large saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin.  Bring to a boil.  Reduce heat; simmer uncovered for 10 minutes. Stir in the beans. 

Spread a third of the mixture in a 9x13 inch baking dish coated with nonstick cooking spray.  Layer with four tortillas and 2/3 cup cheese.  Repeat layers; top with remaining bean mixture.

Cover and bake at 350 degrees for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Let stand 5 minute or until cheese is melted.  Serve with toppings (lettuce, tomatoes, olives, green onions, sour cream, etc).

Baked Mac & Cheese

• 1 pkg (8 oz) Elbow Macaroni
• 3/4 c. (about 1 1/2 slices bread) fresh bread crumbs
• 4 T. Butter, melted
• 1 small onion, finely chopped
• 1 T. Flour
• 1/4 T. Dry mustard
• 1 t. salt
• 1/8 t. black pepper
• 1 1/2 c. Milk
• 2 c. Cheddar cheese, shredded

In a 3 quart saucepan, cook macaroni as directed on packaging.  Drain well. 

Preheat oven to 350 degrees.  Grease 9 inch square baking dish or casserole dish.  In a small bowl, toss bread crumbs and 2 T. melted butter until moistened. Set aside

To saucepan, add remaining 2 T. butter over medium heat.  Add onion and cook until tender.  Add flour, mustard, salt, and pepper; stir until blended.  Stir in milk; cook stirring until thickened.  Remove from heat and stir in cheese. 

Spoon macaroni into prepared baking dish.  Pour cheese sauce over macaroni.  Sprinkle crumb mixture over top.  Bake until bubbly and top is golden, about 20 minutes.

3 Cheese Manicotti

• 1 (8 oz.) package Manicotti shells
• 4 c. shredded Mozzarella cheese, divided
• 2 c. Ricotta cheese
• 1c. grated Parmesan cheese, divided
• 1 T. minced garlic
• 1 egg
• 2 T. dried Basil
• 1 (26 oz.) jar pasta sauce

 Bring a large pot of water to a boil. Add the manicotti and cook for 8-10 minutes or until al dente; drain.

Preheat oven to 350 degrees.  Lightly grease a 9x13 in. baking dish.

In a large bowl, mix 3 cups mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, garlic, egg, and basil.Stuff cooked manicotti shells with the mixture.

Spread 1 1/2 cups pasta sauce over the bottom of the baking dish.  Arrange stuffed manicotti in the dish and cover with remaining sauce.  Sprinkle with remaining mozzarella cheese.

Bake 15 minutes in the preheated oven.  Sprinkle with remaining Parmesan cheese and continue baking 10 minutes until mozzarella is melted and bubbly.

Broccoli and Pasta Bianco

• 1 16 oz. pkg. Penne pasta
• 4 c. fresh or frozen Broccoli Flowerets
• 1 can Cream of Mushroom Soup
• 1 1/2 c. Milk
• 1/2 t. Ground Black Pepper
• 1 1/2 c. shredded Mozzarella Cheese
• 1/4 c. shredded Parmesan Cheese

Prepare the pasta according to the package directions.  Add the broccoli during the last 4 minutes of the cooking time.  Drain the pasta and broccoli well in a colander.

Stir the soup, milk and black pepper in a 9x13 baking dish.  Stir in the pasta mixture, 3/4 cup of the Mozzarella cheese and 2 tablespoons of the Parmesan cheese.  Top with the remaining mozzarella and Parmesan cheeses

Bake at 350 degrees for 25 minutes or until hot and cheese melts.

Parmesan Squash Bake

• 2 medium zucchini
• 2 medium butternut/summer squash
• 1 medium sweet yellow onion, diced
• 1/2-1 c. grated Parmesan cheese
• 1/4 c. extra virgin olive oil, divided
• 2 cloves of garlic, minced
• salt to taste

In a small pan, heat about 1 T. of olive oil. Fry the diced onion until soft, about 7 minute.  Add the garlic and fry for another minute or so.  Pour the onion mixture into the bottom of a 9x9 inch baking dish.

Slice the zucchini and squash in to thin slices.  Layer them into 4 rows standing up across the dish over the onions. Slowly pour the olive oil over the pieces until they are evenly coated. Sprinkle with salt.

Bake in a preheated 350 degree oven for 30 minutes uncovered. Pour the Parmesan over the top of the dish. Bake for another 15-20 minutes, or until the veggies are soft and slightly golden brown.

Red, White, and Green Grilled Cheese

• 1 t. garlic, minced (about 1/2 clove)
• 1 small onion, minced (about 1/2 c.)
• 2 c. frozen cut spinach, thawed and drained OR 2 bags (10 oz each) fresh leaf spinach
• 1/4 t. ground black pepper
• 8 slices whole-wheat bread
• 1 medium tomato, rinsed, cut into 4 slices
• 1 c. shredded part-skim mozzarella cheese
• Nonstick cooking spray

Preheat oven to 400 degrees F. Place a large baking sheet in the oven to preheat for about 10 minutes.

Heat garlic with cooking spray in a medium saute pan over medium heat.  Cook until soft, but not browned.  Add onions and continue to cook until the onions are soft but not browned.

Add spinach and toss gently.  Cook until the spinach is heated throughout.  Season with pepper, and set aside to cool.

When the spinach and onions are cool, assemble each sandwich with one slice of bread on the bottom, one tomato slice, 1/2 c. spinach mixture, 1/4 c. of cheese, and a second slice of bread on top.

Spray the preheated nonstick baking sheet with cooking spray.  Place the sandwiches on the baking sheet. Bake for 10 minutes, or until the bottom of each sandwich is browned.

Carefully flip sandwiches and bake for an additional 3-5 minutes or until both sides are browned.

Cream Of Tomato Soup

• 1 T. reduced-fat margarine
• 1 T. Canola Oil
• 1 medium onion, finely chopped
• 1/2 t. crushed dried thyme
• 1/4 t. crushed dried oregano
• 3 14.5 oz cans no salt added diced tomatoes with their juice
• 5 c. fat-free no salt added canned chicken broth
•  Pinch of Cayenne pepper (optional)
• Salt (optional)
• Freshly ground pepper to taste
• 2 12 oz. cans evaporated skim milk

 In a heavy soup pot, heat margarine and oil over medium-low heat.  Add onion and cook, stirring frequently, until onion is very limp, about 10 minutes, taking care to not let the onion brown.

Add thyme, oregano, tomatoes with their juices and chicken broth.  Bring to a boil; reduce heat to low and simmer, partially covered for 20 minutes.

Taste soup, adding cayenne and salt if using, and pepper

Stir in evaporated milk and heat through. Do not let the mixture actually boil. Serve.

A few tips for this recipe:

1. This makes LOTS of soup so be ready for left overs, company, or give it away to your poor starving college student sister. :)

2. Don't let the soup warm after stirring in the evaporated milk as directed in the recipe.  The soup being as warm as it is already is, is plenty warm and letting it warm more curdles the evaporated milk so it goes from creamy to white speckled as seen in the photo. It still tastes good however.

 3. This is tasty soup and goes great with my favorite, grilled cheese sandwiches.