Light Potato Salad

There is nothing like a creamy and refreshing potato salad, especially on a warm day…or as leftovers late at night…hmm, maybe that’s just me 😉 .  This is a slimmed down version, so throw that guilt right out that window. But if you want to splurge, try adding a sprinkle of bacon…hey I won’t judge!

5-6 Medium Red Potatoes

2 Hardboiled Eggs

1 1/2 Cups Light Sour Cream

1/4 Cup Light Mayo

2 Tsp Mustard

1 Tbs White Vinegar

1 Tbs Worcestershire

2-3 Miniature Dill Pickles

1 Celery Stalk

1 Tbs Garlic Powder

1 Tbs Onion Powder

1/2 Tbs Smoked Paprika

1/2 Tbs Salt

1/2 Tbs Pepper

1 Strip Bacon (optional)

First cut the potatoes into bite sized pieces and place in a medium pot. Cover with water until it covers the potatoes. Boil for 10 minutes on high heat until slightly softened. Insert a fork and if it inserts with a little give, they are perfect. Drain and place in a bowl in the fridge for 20 minutes.

Meanwhile boil your eggs in a small pot filled with water on medium high heat for  5 minutes.  Turn the heat off and cover with a lid for another 5 minutes.  Drain and peel the eggs and place them in the fridge for about 10 minutes.

Once everything is chilled, we can start to assemble the salad. Is it really a salad if there is no lettuce in it?? Anyway, in a large bowl start to mix all of the wet ingredients, and seasoning (aka FLAVOR). Dice the celery, pickles, and eggs to add to the mixture. Now add the potatoes and stir everything together gently. Add in some chopped bacon pieces if desired. Chill until ready to serve.

This is definitely one of my favorite summer recipes. It is perfect to serve at you next barbecue.

Happy Flavoring!

Healthy Spaghetti and Meatballs

I know, another Italian recipe…I can’t help it I LOVE Italian food, it’s just so comforting! Plus these meatballs are healthier and are bursting with FLAVOR! They are perfect on a bed of spaghetti or even on a meatball sub, I’ll take it however I can get ;).

2 Servings of Whole Wheat Spaghetti

1 Pound Lean Ground Meat

1 Pound Turkey Sausage (Sweet or Spicy)

1 Tbs Garlic Powder

1 Tbs Onion Powder

1 Tbs Smoked Paprika

1/2 Tbs Italian Seasoning

1 1/2 Tbs Worcestershire Sauce

1/2 Tbs Salt

1/2 Tbs Pepper

Cook the pasta according to the package instructions. In the meantime mix the rest of the ingredients for the meatballs in a large mixing bowl. I believe the key to a perfect meatball is to marry two different kids of meat together along with the perfect blend of seasoning (it’s a match made in FLAVOR heaven!) I love to adjust the seasoning, so use more or less of what you like. The turkey sausage I use comes in a casing, so I just slice it open and remove it from the casing, very easy! Now it’s time to roll them into balls. I like to make them bite size, but you can make them as little or BIG as you want :).

Next brown the meatballs in two batches in a large skillet with a few drizzles of oil. In the meantime, heat up the sauce in a dutch oven or large pot over low heat. (Try my homemade tomato sauce recipe also listed on my blog 😉 ) Once the meatballs are browned place them in the warm sauce, it’s a meatball hot tub! Cover and let cook for about 15 minutes until cooked all the way through. This will make them so moist and delicious…my mouth is already watering!

Now they are ready to serve on a nice bed of spaghetti, how delicious does that look! It goes perfectly with a nice glass of wine…ahh now that’s comforting!

Happy Flavoring!

Easy Turkey Snack Wrap

This wrap is perfect for a quick lunch or snack. It’s low calorie but so delicious, I love how satisfying it is. Just take all of your favorite FLAVORS and wrap it up! Go on, sing a little song, I bet you didn’t know you were such a good wrapper, did you. 😉

1 Medium Whole Wheat Tortilla

3 – 4 Slices Low Sodium Deli Turkey

3 Lettuce Leaves

1 Chopped Tomato

Sauce

1/4 Cup Greek Yogurt

1 tsp Sriracha or Hot Sauce

1 tsp Garlic Powder

1 tsp Old Bay Seasoning

1/2 Lime (Juices)

Take the tortilla and spread on the sauce. I love this sauce on everything, and it’s much healthier than mayo. Next lay out the lettuce leaves on top of the sauce. Chop the tomato into a small dice and sprinkle on the wrap. Finally top with the turkey slices, add a little more sauce if you’d like. Wrap it up just like a burrito. Place the wrap in the fridge for 20-40 minutes. Once its ready, slice in half and enjoy.

So easy and so healthy, now that’s a wrap! 🙂

Happy Flavoring!

Peanut Butter Oatmeal Chocolate Chip Cookies

This is such a great cookie recipe…no flour, no butter, and SO much FLAVOR!! This has become my husband’s all time favorite cookie recipe. It has the best of everything; peanut butter, oatmeal, and chocolate chips all in one cookie. It’s hard to believe its a much healthier version of the most ultimate cookie ever! Drum roll please…

1 1/3 Cups Old Fashioned Rolled Oats

2 Cups Crunchy Peanut Butter

3/4 Cup of Brown Sugar

1 Tbs Baking Soda

2 Eggs

1 Tbs Cinnamon

1 Cup Dark Chocolate Chips

Beat the eggs in a large mixing bowl. Mix in the brown sugar and peanut butter. I like to use all natural crunchy peanut butter, but feel free to use whatever kind you like, just make sure it is at room temperature. Add the cinnamon, baking soda, and oats; mix together. Next fold in the chocolate chips. It’s that easy! Chill the cookie mixture for 30 minutes. It’s ok to snack on some chocolate chips in the meantime, at least that’s what I tell myself! 🙂

Preheat the oven to 350°. Line two baking sheets with non-stick foil or parchment paper. Place a spoonful of the cookie dough about an inch apart until both sheets are filled, I like to use my handy-dandy medium-sized scoop ;). Take the back of a spoon and slightly press down each cookie. Bake for 10 minutes (swap the bottom and top cookie sheets half way through to ensure even baking). Take them out of the oven. The cookies will look under baked, but trust me they aren’t! Let the cookies cool for 10 minutes (I know this is the hardest part, it smells so good…I’m so impatient!), then transfer to a cookie rack to cool completely.

Time to dig in! Serve and enjoy, they will not last long!

Happy Flavoring!

 

Baked Rigatoni

Pass the bread and pour the wine, it’s a perfect night for a warm and comforting Italian dinner. One of my favorite pastas is rigatoni, I love how the sauce fills the middle of each piece, it’s like a saucy pocket surprise. 😉 What a great change from the tired boring spaghetti dish, let’s shake it up and add some delicious FLAVORS!

2 Servings of Rigatoni Pasta

1 Pound Lean Ground Meat

3 or 4 Cups Tomato Sauce

1/2 Cup Part Skim Ricotta Cheese

1/4 Cup Shredded Mozzarella Cheese

1/2 Tbs Garlic Powder

1/2 Tbs Onion Powder

1/2 Tbs Italian Seasoning

1/4 Tbs Salt

1/4 Tbs Pepper

Preheat the oven to 365°. Boil the pasta according to the box instructions. In the meantime brown the meat in a skillet with all of the seasoning. I love the smell of the seasoning as soon as it hits the hot pan, it really wakes up all those FLAVORS (it also wakes up my doggies as they stroll into the kitchen…I guess no one can resist 😉 ).

Once the pasta and meat are finished, transfer to a casserole dish. Stir in the tomato sauce and mix together. I love how the sauce attaches to the ridges of each pasta piece. Now it’s time to add in the ricotta cheese, dollop spoonfuls an inch or so apart all over the top. Adjust the amount by preference, I love a lot of that cheesy goodness! Top with mozzarella cheese and cook for about 20-30 minutes or until hot and bubbly.

Let cool and garnish with parmesan cheese or fresh parsley. How elegant and delicious does that look, and it was so easy! Plus if it doesn’t all get eaten…yay leftovers!!! I know, I get too excited…it’s the small things 😉

Happy Flavoring!

 

Chocolate Chip Bundt Cake

Everyone needs to splurge a little now and then, are you with me? Its time to put that bundt cake pan to work! This cake is so easy, but looks so fancy. The dark chocolate drizzle is the perfect touch to add at the end (it’s all about the presentation 😉 ).

1/2 Cup Softened Butter

1 Cup Sugar

3 Eggs

1/2 Cup of Milk

1 Tbs Vanilla Extract

1 tsp Baking Powder

1 1/2 Cup of All-Purpose Flour

2 1/2 Cups of Mini Semi-Sweet Chocolate Chips

1 tsp Salt

Preheat the oven to 350°. Grease the bundt pan with a cooking spray. Whip the butter and sugar together in a mixing bowl until smooth (here is where I like to sing my favorite Devo song…whip it, whip it good! 🙂 ) Add the eggs in one at a time, slowly beating each one thoroughly.

Next add in the milk, vanilla, salt and baking powder. Slowly pour in the flour a little at a time. Stir in the chocolate chips (I love using minis, but use the regular size if you’d like (I mean chocolate is chocolate, right?!). Then spread the mixture into the prepared pan.

*WARNING: Do not bang the pan on the counter or all of the chocolate chips will sink to the bottom.*

Bake for 25-30 minutes until a toothpick comes out clean.

Leave the cake resting in the pan for about 10 minutes. Then take a butter knife and run along the edges of the pan to loosen. Keep those fingers crossed and turn out onto a cooling rack…yay so beautiful! Once completely cooled, melt some dark chocolate with a splash of milk and drizzle away!

I have to say, a perfect dessert for any occasion, and just look at that delicious chocolate drizzle…nothing BUNDT goodness here (hehe, sorry I couldn’t resist!) 😉

Happy Flavoring!

Baked Chicken Wings

These wings will knock your socks off! It’s hard to believe they are not fried because they taste so good. Since they are broiled, they get nice and crispy. They look like they just came off the grill!

12 or more Chicken Wings

1 Tbs Garlic Powder

1 Tbs Onion Powder

1/2 Tbs Salt

1/2 Tbs Pepper

 

Sauce

1/8 Cup Siracha

1/2 Cup BBQ Sauce

1/8 Cup Agave

1 tsp Smoked Paprika

Take the chicken and cut apart into drums and wings (discard the tip). This requires a sharp knife and a strong arm, but you can have your butcher do this step for you if you like. Transfer the chicken pieces onto a baking sheet lined with foil.

Pat the chicken dry with a paper towel. Then sprinkle both sides with seasoning. Do not oil the chicken at all, since we are putting these under the broiler the oil would smoke up your whole house (not a good time to test your smoke detector 😉 ). Place the chicken in the oven and turn your oven on broil.  Set a timer for 10 minutes. Carefully remove the baking sheet from the oven (it will be very hot). Using tongs, flip the wings over and cook for another 10 minutes.

**If your oven runs too hot, try cooking the chicken at 450° for 10-15 minutes each side, then finish under the broiler for the last few minutes.**

Meanwhile, place all of the ingredients for the sauce in medium sized bowl. You can use your favorite buffalo sauce or barbecue sauce instead, but I love the mixture of FLAVORS in this sauce (a little sweet and spicy, like me 😉 ). Take the wings out of the oven and while they are still hot, toss a few at a time into the sauce. Once they are coated well, transfer to a serving dish. Continue saucing the rest of the wings with this finger lickin’ good sauce (hmm…has that slogan already been used?)

Take a look at the masterpiece you just created, those charred edges and delicious sauce…I’m getting hungry just looking at them. Now get in there and get messy!

Happy Flavoring!

Baked Homemade French Fries

Who doesn’t like french fries, right?! But they are full of fat and sodium when they’re fried in all that oil. That’s why I came up with this healthy version, I think they taste even better. (Sorry Olivia Newton-John & John Travolta, no Grease here). Are they still called fries if they are not fried…hmmm. Anyway,  I know you will enjoy these French fries (or baked potato strips, or whatever you want to call them 😉 ).

2 Large Potatoes

3 Tbs of Canola Oil (or Olive Oil)

1 Tbs Salt

1 Tbs Pepper

Preheat the oven to 425°. First cut the potatoes lengthwise into strips. In the meantime bring a big pot of water to a boil. Once the water is boiling, carefully place in the potato strips. Boil for 5 minutes, then stain them.

In a large bowl, combine the canola oil along with salt and pepper. This is the best part, you can add in whatever seasoning you like. Maybe some garlic powder, or chipotle pepper, or even red pepper flakes or fresh herbs. Whatever you want, you are the master of your kitchen (that’s right…makes you feel empowered doesn’t it…oh yeah!) Toss the potatoes in the mixture and place on a foil lined baking sheet in one even layer. Cook for 30 minutes, flip halfway through.

Let cool for 5 minutes, and there you go, delicious and crispy fries. Much healthier than fast food, and definitely one of my favs!  Enjoy!

Happy Flavoring!

Roasted Red Pepper Chicken

It’s date night!! This recipe is perfect for impressing your sweety, but it is also easy enough for a casual weeknight dinner. I love to make this recipe on special occasions though, like date night…and no need to go to a fancy restaurant. My husband thinks I spent hours making it (which I let him believe, it makes him love it even more). So get dressed up hubby, dinner is my treat tonight!

3 Boneless Skinless Chicken Breasts

1 Red Bell Pepper

12 Spinach Leaves

12 Slices of Fresh Mozzarella Cheese

4 Slices of Wheat Bread

1/2 Cup Greek Yogurt

2 Tbs Garlic Powder

2 Tbs Italian Seasoning

1/2 Tbs Salt

1/2 Tbs Pepper

1 Tbs Canola Oil

First we need to make the breadcrumbs. If you prefer you can use store bought, but I love making my own…it’s so easy and you can add your own FLAVOR! Preheat the oven to 425°. Cut the bread into quarters and drizzle both sides with canola oil and half of the garlic powder and Italian seasoning. Place on a baking sheet lined with foil.  Bake for about 10 minutes, flip halfway through. I love smelling the seasoning as it starts to cook, it smells amazing! Once the bread has cooled, place in a food processor and pulse until it becomes fine breadcrumbs. Pour onto a plate and put aside.

Next trim the top off of the red pepper and cut in half. Empty the pulp and seeds from the inside. Place on a baking sheet and drizzle with canola oil. Roast for 20 minutes until the pepper is blistered, flip halfway through. Trust me, if you have never tried roasting a pepper it is so worth it. It enhances the FLAVOR tremendously. Once it’s done, place in a bowl and cover with plastic wrap for 10 minutes. This will steam the pepper so you can remove the skin. Carefully peel off the skin, but do not run under water, it will rinse off all of the FLAVOR (you don’t want all that hard work to go right down the drain). It should peel right off, don’t worry about getting off every little bit.  Cut into medium sized pieces.

Drop the oven temperature to 400°. Take the chicken and trim off any fat. Then cut the chicken into two pieces by placing your hand on top of the chicken and carefully slice the middle from top to bottom. If it is easier, you can pound the chicken instead. Just place in between plastic wrap and pound until thin (I have to admit this way is more fun, it gets out all that aggression).

Line a baking sheet with foil. I like to place a cookie cooling rack on top of the pan to lay the chicken on. This will let the heat circulate around the chicken and prevent the bottom from getting soggy (no one likes a soggy bottom 😉 ). Season both sides of chicken with the rest of the seasoning. Then brush both sides with Greek yogurt and dip into the breadcrumbs. Place each piece of chicken on the cooling rack. Bake for 20 minutes.

In the meantime cut the mozzarella into thin slices. Once the chicken is ready, pull the pan out of the oven and place a few spinach leaves on top of each piece of chicken. Then place a piece or two of red pepper and top with the mozzarella cheese. Place under the broiler for 5-8 minutes until the cheese is melted. Keep a close eye on it, they go very fast! Let cool and serve.

Happy Flavoring!

 

Light Spinach Artichoke Dip

Time to throw away that tired old spinach artichoke dip recipe, and spruce it up with this revamped dip. By making a few swap outs, this recipe is much healthier without losing any of the FLAVOR. My husband was so surprised when I told him that I changed it up after he tried it (I’m so sneaky). I actually surprised myself when I created this recipe (trust me you will be amazed after the first bite). Such a delicious dip without any of the guilt…count me in!

2  14 oz. Cans of Artichokes

1  10 oz Bag of Fresh Spinach

1  15 oz. Container of Ricotta Cheese

1/2 Cup Greek Yogurt

1 Cup Shredded Mozzarella

2 Tbs Canola Oil

1/2 Tbs Nutmeg

2 Tbs Garlic Powder

1/2 Tbs Cayenne (optional)

1/2 Tbs Salt

Preheat the oven to 365°. I love using fresh greens so I use fresh spinach, but you can use frozen if you’d prefer. Add the canola oil to a large skillet and add the fresh spinach. If your skillet is not big enough, just add a little at a time. It will look like a lot, but it will all wilt down (it’s so crazy how you start with a big bag of spinach and it cooks down to about a cup, I guess that is the magic of it). Add the nutmeg and half of the garlic powder. The nutmeg is a perfect seasoning to add to greens. It really enhances their FLAVOR! Add more oil as needed. Once they have finished cooking put aside.

Drain the artichokes into a strainer and rinse them with water (this will rinse off the salty brine that they are packed with). Squeeze out the water of each artichoke and place on your cutting board. Cut the artichokes into a rough chop (watch those fingers!)

Time to put it all together (here is where we add the secret ingredients 😉 ). In a large bowl combine the artichokes, ricotta cheese, and Greek yogurt. Mix together, then add in the rest of the seasoning along with the spinach mixture and half of the mozzarella.  Spread into a greased casserole dish and top with the remaining  mozzarella cheese. Cook for 30-35 minutes until lightly browned. Serve once it has cooled for 5-10 minutes. This dip goes great with tortilla chips, crackers, or pita chips.

Try out his recipe for your family or at your next dinner party, then you can tell them how healthy it really is, or you can keep it our little secret (don’t worry, I won’t tell 😉 ).

Happy Flavoring!

Roasted Cauliflower

This a perfect side to add to any dinner. If you think you don’t like cauliflower, you need to try this recipe. It’s so delicious, it will change your mind. My husband thought I was crazy when I told him how good it was, and now he actually requests it. (He should know by now that I’m always right 😉 ). This is one of those recipes that I was very surprised by, and made my own twist to.

1 Head of Cauliflower

1 Tbs Garlic Powder

1 Tbs Onion Powder

1/2 Tbs Smoked Paprika

1/4 Tbs Salt

1/4 Tbs Pepper

1 Tbs Canola Oil (or Olive Oil)

Preheat oven to 425°. Cut off the  green leaves and middle stalk from the bottom of the cauliflower and discard. Cut into medium size pieces and place on a baking sheet. Drizzle with oil, and season both sides (sprinkle with all that lovin’). Cook for 20 minutes, flip halfway through.

Remove from the oven and let cool for 5 minutes. I’m telling you, you’ll be surprised (I never knew I would be convincing someone to try cauliflower…so crazy but so good)! Now eat your veggies and enjoy (what a crazy concept)!

Happy Flavoring!

Pumpkin Cheesecake Pie

 

Hey guys, I hope everyone had a Happy Thanksgiving! I made this pie for Thanksgiving and it was such a big hit. I may have to make it again during the holidays. This is definitely my husbands favorite dessert, okay its mine too! What a great way to spend Thanksgiving… family, turkey, pie, sides, pie (oh did I mention the pie already 😉 ).

2 (8 ounce) Packages of Light Cream Cheese

1 Prepared Graham Cracker Crust

1/2 Cup Sugar

1 Vanilla Bean (or 1/2 Tbs Vanilla Extract)

1/2 Cup Pumpkin Purée

2 Eggs

1 Tbs Cinnamon

1/2 Tbs Nutmeg

Preheat the oven to 325°. Combine the cream cheese, sugar and vanilla bean into a mixing bowl and blend until smooth. (This would be a good time to sneak a taste before the eggs go in…you know you want to, no one is looking!) Now add the eggs in one at a time. Remove 1 cup of the mixture and spread into the bottom of the pie crust.

Add the pumpkin purée, cinnamon, and nutmeg to the bowl with the rest of the mixture. This will give it so much added FLAVOR! Stir until well mixed. Spread on top of the batter in the crust. Bake for 40 minutes or until middle is set. Allow to cool and store in fridge for 3-4 hours or overnight. This is a perfect make ahead dessert to prepare the day before Thanksgiving, that is if you can trust yourself not to eat it until after your Thanksgiving meal!

Serve and enjoy! Happy Thanksgiving…now that we’ve had dessert, its nap time!

Happy Flavoring!

Happy napping Milo and Lola (my babies)! 🙂

Cornbread Stuffing

Whether you call it stuffing or dressing, you’ll definitely call it delicious! This recipe is fool proof and goes perfectly with Thanksgiving turkey. Maybe it will even upstage that turkey, it is definitely my favorite part of Thanksgiving (I’d much rather stuff my belly with it instead of the bird 😉 ).

12 Cornbread Muffins

3 Cups Low Sodium Chicken Broth

1/2 Cup Onion

1 Cup Celery

2 Eggs

1 tsp Salt

4 Tbs Italian Seasoning

1 Tbs Canola Oil

Preheat the oven to 375°. In a large bowl, crumble the cornbread into pieces. I love cornbread and it’s the perfect texture for stuffing. I like to cook the cornbread the day before to let them dry out a little. Pour in the chicken stock and let the cornbread soak (how easy, it’s instant FLAVOR). In the meantime, chop the onion and celery and cook with the oil over medium heat with 1 tbs of the Italian seasoning until softened (about 4-5 minutes). (Oh that smell gets me every time, now it smells like Thanksgiving…let the parade begin…yay I think I just saw Snoopy). Add the onions and celery to the cornbread mixture.  Fold in the eggs and add the rest of the seasoning. Bake for 50 to 60 minutes until the top is golden brown.

Let cool and serve. What a great side to show off next to that gorgeous turkey (It may even distract everyone from that football game…give it a try) . Happy Thanksgiving and…

Happy Flavoring!

 

Chipotle Chicken Enchiladas

My husband goes crazy for Mexican food, so I made one of his favorites for dinner last night…chipotle chicken enchiladas. They are so cheesy (just like my hubby, maybe that’s why he likes them so much…just kidding sweety!) I’m surprised he hasn’t shown up to the dinner table wearing a sombrero (I’m totally not kidding he really would) that’s what I love about him. This one is for you hubby!

3-4 Chicken Breasts (shredded)

8 Corn Tortillas

1 Can of Enchilada Sauce

1 Tbs Chipotle in Adobe

4-5 Slices of Pickled Jalapeños

1 Cup Shredded Monterey Jack Cheese

2 Green Onions

2 Tbs Onion Powder

2 Tbs Garlic Powder

1 Tbs Chili Powder

1/2 Tbs Cayenne Pepper

1 Tbs Salt

1 Tbs Pepper

Preheat the oven to 375. Season the chicken and bake on a foil lined baking sheet for about 10 minutes on each side. The chicken should reach an internal temperature of 165° (I love using my trustee digital thermometer, it never lets me down…just like my hubby). Shred the chicken and transfer to a large bowl. I like to shred the chicken ahead of time for recipes like this one, and store in the freezer until you are ready to use it. If you want you can substitute a shredded store bought rotisserie chicken also (talk about a time saver)!

Next, mix in 3/4 of the enchilada sauce and the cheese (save some to sprinkle on top later…yeah baby). Add a tablespoon of chipotle in adobe to the mixture. Here is where you can adjust the heat level to your liking, we like it spicy (so extra heat for my hubby and his spicy wife…muy caliente! 😉 ). Chop the green onions and jalapeños, add to the bowl and stir until well mixed. (It already smells so good, I usually give my husband a taste at this point, a little sneak peek).

Pour 1-2 tablespoons of enchilada sauce into the bottom of a casserole dish and spread around. Take the filling and roll into the corn tortillas. Place into the prepared casserole dish seam side down. Once they are all rolled up, top with the remaining cheese. Bake for 20 minutes. As soon as it comes out of the oven, pour the remaining enchilada source over the top. (If you do this before you bake them in the oven, it will absorb into the tortillas…trust me, not a pretty outcome).

Let cool, top with the remaining green onions and it’s ready to serve. Now throw on that sombrero hubby, it’s fiesta time my love! 🙂

Happy Flavoring!

Guiltless Chocolate Brownies

Ok guys, I know what your thinking. How can I write a blog without including a recipe for my all time favorite dessert…my beloved brownies! This is a healthy recipe so you can have your cake and eat it too…well brownies in this case. The avocados make the chocolate so creamy (it’s a match made in chocolate heaven). My husband was skeptical of these brownies at first, but he was surprised at how delicious they turned out (how dare him for ever doubting me). What got him was the chocolate gooey center, I knew it would!

2 Ripe Avocados

1 Cup Agave Nectar

1 Tbs Vanilla Extract

2 Eggs

1 Cup Whole Wheat Flour

1/3 Cup Unsweetened Cocoa Powder

1/4 Tsp Salt

1/4 Tbs Baking Powder

Dark Chocolate Candies (9-12 squares)

Preheat the oven to 350°. Mash the avocados in a large mixing bowl until smooth. Next add the eggs, vanilla extract, and Agave to the bowl and mix delicately by hand. I love using Agave since it is a natural sweetener. If you like it extra sweet (I know you’re out there), try melting some dark chocolate and pour some directly into the batter.

In a separate bowl, add the dry ingredients: whole wheat flour, cocoa powder, salt and baking powder.  Add to the wet ingredients and gently stir until combined, do not over mix. Pour into a greased baking dish (I like using a 9×9 square glass dish). Spread evenly.

Now the best part, take the dark chocolate pieces and push into the batter (I used 9 dove dark chocolate squares). Take the back of a spoon and cover the chocolates with the batter. This is what makes the yummy gooey middle (my favorite part), it’s the hidden FLAVOR. Bake for 25 minutes (no toothpick needed) and let cool.

Now it’s time to enjoy…ahhh my favorite dessert without any of the guilt. Just look at that gooey center and try to resist!

Happy Flavoring!

 

Homestyle Chili

Are you ready for a hot bowl of chili? How about a healthy bowl of chili (ah ha, I knew that would get your attention)! This chili is healthier since it is made with lean meat. But don’t think for a second that it won’t be full of FLAVOR!

1 Pound of 96% Lean Ground Meat

1 28 Oz Can of Crushed Tomatoes

1 Cup of Low Sodium Chicken Stock

1 Can of Black Beans

1 Can of Pinto Beans

1 Medium Onion

5 Slices of Pickled Jalapeños (or more if you like it spicy)

5 Tbs Chili Powder

3 Tbs of Onion Powder

3 Tbs of Garlic Powder

1 Tbs of Cayenne Pepper

3 Tbs of Smoked Paprika

1 Tbs Salt

1 Tbs Pepper

Brown the meat in a hot dutch oven or large pot over high heat. Season with half of the seasoning. Once the meat is browned reduce the heat down to medium. Add the crushed tomatoes and the chicken stock. Drain and rinse the beans and add to the pot.

Dice the onions and jalapeños and add to the mixture. I like to add some of the jalapeño juice too (no need to waste any of that FLAVOR). Mix in the rest of the seasoning. (It’s okay to take a minute to step back and pat yourself on the back for creating such an easy and beautiful creation…I do it all the time).

Let it cook uncovered on a low simmer for 30 minutes.  Pour into a bowl and top with your favorite toppings. This chili would also be perfect poured over nachos. Yum!

**Tip – If you are pressed for time, try browning the onions first, then add the meat. Once browned add the rest of the ingredients and heat over medium heat and serve as soon as it is hot (about 5-10 minutes).

Happy Flavoring!

Suzie’s Stew

It’s stew time!! Don’t you just love those one pot meals that you let cook all day. It smells so good and let’s you know what’s coming for dinner. I love the way it makes my whole house smell (it’s like a stew air freshener….hey, I’d buy it).

2-3 Pounds Beef Round or Chuck

5 Red Potatoes

1 Large Onion

1  Pound of Baby Carrots

2 Cups of Red Wine

2 Cups of Low Sodium Beef Stock (or chicken stock)

Water (to fill the rest of the pot)

2 Tbs of Canola Oil

2 Tbs of Smoked Paprika

2 Tbs of Onion Powder

2 Tbs Garlic Powder

1 Tbs Italian Seasoning

1 Tbs Cayenne (optional)

1 Tbs Salt

1 Tbs Pepper

This is a perfect meal to make in a dutch oven or crockpot and it feeds a crowd (or just me and my hubby…can you say leftovers…yay!) This stew also reheats so easily the next day, and lasts for a few days in the fridge.

First chop all of the veggies into large pieces and put aside. Next chop the meat into medium size cubes. You need a strong arm for this (it’s how I get my arm exercises for the day), you can ask your butcher to do this for you if you would like. Then season the meat liberally on both sides (Make It Rain!…don’t be skimpy)!

Drizzle canola oil into the pot and heat up to high. Toss the meat into the pot for just a few minutes to get the outside nice and brown. I usually brown them in two separate batches. Take the meat out of the pot and add in the veggies. Brown them also for a few minutes. Then add in the wine (some in the pot and some in my mouth…yes please!) Here is where you can scrape the bottom of the pot with a wooden spoon to release all of those bits of FLAVOR. Return the meat back to the pot. Let it go for a few minutes then add in the stock. Fill the rest with water till it reaches the top of the mixture. Once it comes to a boil lower the heat to low and let simmer for 1 1/2 – 2 hours. Take a peak here and there to see if you need to add a little more water.

Now it’s time to just sit back and enjoy that delicious aroma (my favorite part). Once it’s ready, serve in a bowl with some crackers. It goes great with a glass of wine (also my favorite part 😉 ).

Happy Flavoring!

Strawberry Raspberry Smoothie

I have a confession to make, I’m just gonna come right out and say it…I Love Soy Milk!! Ok, I feel so much better now that I got that off my chest.  I think it tastes so much better and sweeter than regular milk…talk about FLAVOR!

1 1/2 Cup Silk Original Soy Milk

1 Cup Frozen Strawberries and Raspberries

1/2 Tbs of Agave or Honey (optional)

If you’re like me, sometimes a fruity and healthy smoothie really hits the spot.  They are perfect for breakfast, snacks, or even an after dinner dessert.

The key is to chop your fruit into medium sized pieces as soon as you bring them home from the store. Toss them into a ziplock bag and store in your freezer. (I love the convenience of grabbing it out whenever I have a smoothie craving, which for me is a lot!) Use different fruits and make your own combinations. I also like peaches with a dash of cinnamon or nutmeg for breakfast (I like to trick my mind into thinking I’m having a slice of peach pie for breakfast 😉 ).

Take the fruit and soy milk and blend in a high power blender. And viola, a delicious and healthy smoothie (without all of the added sugar).

Happy Flavoring!

 

Healthy Fish Tacos

My husband loves Mexican food, so anytime I come up with a recipe that involves a tortilla and the word “Taco”, he’s in!

Thumbs up from hubby!

The part that he does not need to know is how healthy it really is. Customize your taco by adding the perfect amount of toppings.

1 Fillet of Cod (or your choice of any white fish)

1 Tbs Old Bay Seasoning

1/2 Tbs Cayenne Pepper

Whole Wheat Tortillas

Tomato

Pickled Jalapenos

Onion

Italian Seasoning

Cabbage

 

Sauce

1 Cup of Greek Yogurt

2 Tbs of Light Mayo

2 Tbs Sriracha

1/2 Lime (juice)

1 Tbs of Garlic Powder

1 Tbs Old Bay Seasoning

1/2 tsp Smoked Paprika

First mix all of the ingredients for the sauce in a bowl and pop it in the fridge. I like to store it in a squeeze bottle (which makes it easy to drizzle over whatever you want). Next its time to cook the fish. Season the fish with Old Bay seasoning and cayenne pepper (leave out the cayenne pepper if you don’t want it spicy, but my husband and I are definitely a spicy couple 😉 ). Lay on a baking sheet lined with foil.  Place in the oven on broil for 10 to 15 minutes until browned.  It will brown the fish perfectly, so FLAVORFUL!  (This is usually around the time hubby asks…is it ready yet?!)

While the fish is cooking, its pico de gallo time! Chop the tomato, jalapeños, and onion into a small bowl.  I’m not crazy about cilantro, so I sprinkle with Italian season which does the trick for me.

Take the fish out of the oven and shred apart with a fork. Now setup a taco station with all the toppings. It’s a fish fiesta! Perfect for a taco party (get those margaritas ready)! Dinner is served… and hubby is happy! 🙂

Happy Flavoring!

 

Chicken and Veggie Spaghetti

This recipe is so easy and full of FLAVOR! It’s  perfect for using up all of your leftover veggies at the end of the week.

2 Servings of 100% Whole Wheat Spaghetti

1 Chicken Breast (chopped)

1 Zucchini (chopped)

1/2 Green Bell Pepper (sliced into strips)

1 Cup of Tomato Sauce

1 Tbs Canola Oil

1 Tbs Salt

1 Tbs Pepper

1 Tbs Garlic Powder

1 Tbs Onion Powder

1/2 Tbs Italian Seasoning

1/2 Tbs Cayenne Pepper

Preheat the oven to 425°. Season the chicken on both sides with half of the seasoning. Adjust the FLAVORS of the seasoning according to preference. Place on a baking sheet and cook in the oven for 20 minutes, flip halfway through. (I usually cook a few chicken breasts to save in the freezer for later in the week, it’s a huge timesaver…shh, don’t tell anyone, it’ll be our little secret 😉 ). Insert a digital thermometer to see if the chicken is done, it should read 165°.

In the meantime, boil your pasta according to the box instructions. Chop all of your veggies and toss in a skillet with the other half of the seasoning and the canola oil. (This is the best part, you can use whatever veggies you have on hand…see, Suzie’s here for you to make it easy 😉 ). Turn the heat up high to brown them slightly, then finish cooking on medium low heat until they are cooked through. See that brown coloring…that is where the FLAVOR is…mmmm!

Add the tomato sauce to the veggies. Cube your finished chicken into bite size pieces and toss in with the veggie mixture. Give it a stir, then serve on a bed of cooked pasta. How easy was that?! (Just don’t tell my husband). Dinner is served!

Happy Flavoring!