Day 8: Baked Parmesan Green Bean Fries

You can find the original recipe here: http://dashingdish.com/recipe/crispy-baked-parmesan-green-bean-fries/

Servings: 4

Ingredients:

4 cups of fresh green beans
1/4 cup grated Parmesan cheese
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp pepper

Preheat oven to 425° F.

Step 1:

Line a baking sheet with foil and spray with cooking spray.

Step 2:

Wash the green beans and snip off the ends.

Step 3:

Arrange the green beans on a baking sheet, making sure they are evenly spread out. Sprinkle with seasoning and Parmesan making sure to cover the green beans and not the foil (otherwise you are wasting your seasonings - like I did).

Step 4:

Bake for 10-15 minutes until they are golden brown and crispy. You can also broil the for an extra minute or two to make them crispier.

Nutritional Facts from the Original Post:

58 Calories per serving
2 WWP +

Day 7: Spinach & Artichoke Dip Stuffed Chicken

You can find the original recipe here: http://menumusings.blogspot.com/2013/01/spinach-artichoke-dip-stuffed-chicken.html

Servings: 3-4

Ingredients:

Skinless Boneless Chicken Breasts
Prepared spinach & artichoke dip
To taste: salt, pepper, garlic power, dried basil
1 can of medium artichoke hearts (6-8 artichokes), drained
1 pint of cherry or grape tomatoes, quartered
3 tbsp olive oil
2 tbsp flour
2-3 large garlic cloves, minced
2 cups shredded mozzarella cheese
Toothpicks

Preheat oven to 400° F.

Step 1:

Prepare the tomatoes and artichokes by washing the tomatoes and draining the artichoke hearts. I quartered the artichokes and tomatoes, because my husband likes veggies to be smaller bites. You can half the tomatoes if preferred.

 



Step 2:

Place your veggies in a medium bowl. Add the olive oil, flour, garlic, basil, salt and pepper and stir to combine.

Step 3:

Cut pockets into the chick breasts, being careful not to cut all the way through. A couple of my chicken breasts were very thin so instead of cutting pockets I ended up folding them to create a pocket.

Step 4:

Add the spinach and artichoke dip to each pocket and then use toothpicks to secure the pocket. Place the chicken breasts in a 9 x13 baking dish that has sprayed with cooking spray.

Step 5:

Season the chicken breasts liberally with the salt, pepper, basil, and garlic powder.

Step 6:

Top the seasoned chicken breasts with the tomato and artichoke mixture.

Step 7:

Bake the dish uncovered for about 40 minutes until the chicken reaches an internal temperature of 155° F. The baking time will depend on the thickness of the chicken breasts. Pull the dish out of the oven and top with the mozzarella cheese.

Step 8:

Bake the dish uncovered for about 15 more minutes until the chicken reaches an internal temperature of 165° F.

Day 6: Sour Coated Grapes

One word: Disappointing. I thought this would be a fun, healthy-ish snack. My husband and I both found these to be very strange and only had a couple. I'm sure there are things I could have done a little better (fewer grapes in the bag, less powder in the bag,) but either way I don't think these are worth trying. The original recipe can be found here: http://realityishealthy.wordpress.com/2012/03/11/sour-coated-grapes-and-chocolate-sea-salt-covered-bananas/

Ingredients:

2-3 large bushels of grapes
1 large box of lime Jello

Step 1:

Wash the grapes and separate them from the stems.

Step 2:

Pour the jello powder into a gallon size zip lock bag. Rinse the grapes so they are wet and then add them to the bag.

Step 3:

Shake the bag until all the grapes are coated. Put the bag in the freezer or fridge for a couple hours and then they will be ready.

Nutritional facts from the original recipe post:

10 green grapes is about 34 calories.
1 serving of Sugar Free Jello is 10 calories and that’s 1/8 of the large packets.

Day 5: Fresh Squeezed Orange Juice

I had a work function for dinner so I knew I wasn't going to have the time or need to make a meal. So I decided to make something super easy, but healthy to have around the house.

Servings: 3-4

Ingredients:

8 Oranges

Step 1:

Loosen and soften the oranges by rolling them across the cutting board with pressure. Doing this before cutting them will make them easier to squeeze. Then slice all the oranges in half.

Step 2:

Using a juicer squeeze the juice out of each orange half. You may need to take breaks to remove pulp that can get clog the drainage holes.

Step 3:

Serve and Enjoy!

Day 4: Spicy Avocado Chicken Enchiladas

These enchiladas are one of my husband's favorite dishes. Original recipe posting: http://www.thenovicechefblog.com/2012/05/spicy-avocado-chicken-enchiladas-giveaway/

Servings: 4

Ingredients for the Sauce:

1 tablespoon butter

1 Serrano or jalapeño pepper, minced

2 garlic cloves, minced (I've also used Tastefully Simple's Garlic Garlic)

1 tbsp flour

1 cup chicken stock

1 tsp cumin

1/4 tsp salt

1/4 tsp fresh ground pepper

1/4 cup chopped cilantro

1 cup medium salsa verde

1/2 cup fat free sour cream

Ingredients for the Enchiladas:

3 cups chopped cooked chicken breasts (about 4 breasts) or Ground chicken

8 oz shredded Monterrey Jack Cheese

1 small yellow onion, chopped (I've also used Tastefully Simple's Onion Onion)

3 avocados, peeled and chopped

8-10 flour tortillas

Preheat oven to 375° F.

Step 1:

Melt the butter in a medium sauce pan over medium-high heat. Add the garlic and minced pepper and saute for 1 minute.

Step 2:

Stir in the flour and stir constantly for 2 minutes.

Step 3:

Whisk in the chicken stock, cumin, salt, and pepper. Bring to a low boil.

Step 4:

Once boiling, whisk in the sour cream, salsa verde, and the cilantro. Remove from heat.

Step 5:

Spray a 9x13 baking dish with oil and add 3/4 cup of the sauce to the bottom of the pan.

Step 6:

Prepare the enchiladas by adding the chicken, cheese, onion, and avocado to the center of each tortilla. Save some of the cheese to be sprinkled on top before placing in the oven. Roll the tortillas and place seam-side down in the baking dish.

Step 7:

Pour the remaining sauce over the top of the enchiladas and sprinkle on the remaining cheese. Bake for 15-20 minutes until bubbling.

Day 3: Quinoa Mac & Cheese

This is a healthier alternative to a lot of mac & cheese recipes. This could be used as a side or as a main course served with salad or vegetables.  Original recipe posting: http://monimeals.com/meals/quinoa-mac-n-cheese/

Servings: 6-8

Ingredients:

1 1/2 cups of quinoa, rinsed and drained
1 tsp olive oil
1/4 cup diced tomatoes
1/4 cup diced red pepper
Salt
Seasoning Salt
2 cloves of garlic, minced
3 cups of water (or stock)
2 large eggs
1 cup milk
1 1/2 cups of grated cheddar cheese (using half Pepper Jack would kick up the flavor)
Bread crumbs
Grated Parmesan cheese
Optional Toppings: crushed red pepper, salsa, or hot sauce

Preheat oven to 350° F.

Step 1:

Heat the oil in a medium sauce pan over medium heat. Add the peppers and tomatoes and cook for 5 minutes until tender. Stir in the quinoa and garlic. Cook uncovered for 3-4 minutes until grains start to turn opaque.

Step 2:

Add the water, salt and seasoning salt to the pan. Cover and reduce heat to medium low. Simmer for 15-20 minutes until the liquid has been absorbed. Remove from heat let stand for 5 minutes.

Step 3:

Coat a 13x9 baking dish with cooking spray. Whisk the eggs and milk together in a medium bowl. Mix in the quinoa and cheddar cheese and let the cheeses melt a little.

Step 4:

Add the mixture to the baking dish. Top with the bread crumbs and Parmesan cheese. Bake for 45 minutes until browned.

 

Step 5:

Add any toppings you'd like and enjoy!

Day 3: Egg & Veggie Breakfast Wrap

Servings: 4

Ingredients:

4 sun-dried tomato wraps
8 large eggs
1/4 shredded cheddar cheese
1/4 cup diced tomatoes
1 avocado - sliced
1/4 red bell pepper
Salt and pepper to taste

Step 1:

Dice the pepper and tomatoes. Heat oil in a sauce pan and add the pepper and tomatoes. Saute for about 5 minutes until soft.
 

Step 2:

While the peppers and tomatoes are sauteing, whisk the eggs, cheese, salt, and pepper in a bowl.  Add the egg mixture to the sauce pan.
 

 

Step 3:

 Once the eggs are cooked, add them to the wraps. Top with the avocado and roll the wrap.

Day 2: Chicken Avocado Wrap

The original recipe is for a warm wrap, but I wanted to serve them cool and fresh. Original recipe posting: http://www.strudelandcream.com/2013/01/chicken-avocado-wraps/

Servings: 4

Ingredients:

4 sun-dried tomato wraps
400 g chicken breast
1 red bell pepper
1 avocado
Salad greens
4 oz sour cream
1-2 tbsp lemon juice
Salt & pepper to taste

Step 1:

Cut the avocado and bell pepper into strips. Squeeze some lemon juice onto the avocado. My avocado was a little too ripe so I cut out any of the brown parts before serving.

 

Step 2:

Mix the sour cream and lemon in a bowl and set aside.
 

Step 3:

Cut up the chicken into small strip and then heat in a sauce pan with olive oil until meat is cooked. Season with salt and pepper.

Step 4:

Plate the wraps by putting down a bed of salad greens. Next add the chicken, peppers, and avocado. Top with the lemon-sour cream and then roll the wraps.

I served my wraps with a side of quinoa. I cooked some extra red pepper pieces into the quinoa. Enjoy!

Day 1: Baked Avocado Fries

I found this recipe off Pinterest and after a little digging I found the original posting: http://bethcooks.squarespace.com/journal/2011/1/6/baked-avocado-fries.html

Ingredients:

1/4 cup flour
1 tsp kosher salt
2 large eggs, beaten
1 1/4 cups panko
2 firm-ripe medium avocados
Grated Parmesan for serving

Preheat oven to 450° F.

Step 1:

Take your two avocados and slice them into 1/2 inch wedges.

I have an avocado slicer so I just used that, but I think slightly bigger slices than my avocado slicer would be ideal for a fuller fry. Also, my avocados were a little too ripe so I picked off anything too brown for my taste.

Step 2 :

Coat the avocados by dipping them in the flour, then the egg, and then the panko. The panko can get very clumpy towards the end from the residual egg of previously dipped slices; it wouldn't hurt to reserve some it and add more to your bowl as you go.

   

Once you dip the slices, place them on a cooling rack (spray with cooking spray first) and then on a cookie sheet, because some of the coating will fall off. Note: I wish I had put some aluminum foil down first to help with clean-up. Grrr.



Step 3:

Spray or drizzle the top of the fries with olive oil and sprinkle with salt. Bake for about 20 minutes at 450 until they are golden brown.

Once they are out of the oven, sprinkle the Parmesan on top to add flavor. Voila! They are ready to serve and eat.

Note from the original blog: "Cooking avocado definitely changes the taste of it! This will not taste like fresh avocado, it's much more mellow, so remember to season it liberally. It's great to dip in a mixture of sour cream, lime juice, and chipotle in adobo (the sauce only). It really kicks it up a notch!"