Roasted Butternut Squash & Brussels

I posted this picture on my fit page a few weeks ago and everyone was begging for the recipe!   I made Roasted Butternut Squash and Brussel Sprouts to accompany Apple Cider Grilled Pork Chops for a family dinner and this healthy side was a savory hit!

This will definitely be going on the rotation.

I adapted the recipe from Basil & Bubbly.

Check out my version here:

Roasted Butternut Squash & Brussels
Serves 6

Ingredients:

• 1 lb brussels sprouts, trimmed, halved
• 1 lb butternut squash, cut into ½" cubes *I like to buy the already diced ones in the produce section
• 1 red onion, cut in chunks
• 1½ tablespoons olive oil
• 1/4 cup real maple syrup
• 1 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Method:

1. Preheat oven to 400 degrees
2. Spray a 9 x 13 pyrex or large roasting pan with cooking spray
3. Place vegetables in prepared dish and toss with olive oil, maple syrup, thyme, salt & pepper.
4. Roast for 20 minutes, toss veggies and then roast for another 20 minutes or until squash & sprouts are tender.
5. Enjoy!

Flourless Banana Oatmeal Muffins

This muffin recipe is EASY and has been a staple in our house since Banks started eating solids.  I would make a double batch of these and freeze them for a quick breakfast option in the morning that was healthy!  

Banks loves them,  I love them and they are filled with whole foods!!!

I've been meaning to post this recipe for A WHILE now-- so here it is FINALLY!


Enjoy!

Flourless Banana Oatmeal Muffins 

Makes 12 Muffins 

Ingredients:

2.5 cups old fashioned oats

1 cup plain low fat greek yogurt

2 eggs

1/2 cup honey

2 tsp baking powder

1 tsp baking soda

¼ cup applesauce

1 tsp vanilla

2 ripe bananas

Method:

1. Preheat oven to 350 degrees.  Spray tin with non-stick cooking spray or line 12 muffin tins with liners.

2. Place the oats in the food processor and pulse for about 10 seconds until fine.  Add remaining ingredients to the food processor (if large enough) OR a mixing bowl.

3. Process or blend until everything is mixed together and oats are smooth.

4. Divide batter among cupcake liners, and bake for 18-20 minutes, or until toothpick comes out clean.

These freeze GREAT!!!!

Buffalo Chicken, Sweet Potato & Carrot Bake!

It's #foodiefriday and this recipe is just TO YUMMY not to share!  Had this for dinner Tuesday and the whole family went back for seconds! 

Buffalo Chicken, Sweet Potato & Carrot Bake
Prep: 20 minutes
Cook: 45 minutes
Serves:6-8

Ingredients

• 2 lb. boneless skinless chicken breasts, cut into cubes
• 2 sweet potatoes, peeled and cut into 1/2-inch cubes
• 5 whole carrots, peeled and cut into 1/2 inch cubes
• 1 tbsp. paprika
• 2 tbsp. garlic powder
• 6 tbsp. hot sauce
• 1/3 cup olive oil
• 12 slices of turkey bacon, cooked and cut into pieces
• 3-4 green onions, chopped
• pepper to taste

Directions
-Preheat your oven to 400 F.
-In a large bowl, combine together the olive oil, paprika, garlic powder, hot sauce, and season with pepper to taste.
-Add the sweet potatoes, carrots and chicken;  stir to coat.
-Empty the bowl into a prepared 9 x 13 casserole dish.
-Bake in the oven for 40 to 45 minutes, stirring every 15 minutes.
-Add the green onions and bacon to the dish and place back in the oven for another 5 minutes to let all the flavors combine.  Makes around 8 servings (1 cup each).

*21DF/21DFX approved!
1 serving = 1 red, 1 yellow, 1 green, 2 tsp

21 Day Fix Approved Chili #tastytuesday

For ‪#‎tastytuesday‬ I want to share one of my favorite "clean" AND easy recipes that is 21 Day Fix Approved!   I have adapted this recipe a bit from FITs Simple!
 
21 Day Fix Approved Chili
Serves 5-6
Prep Time: 20 min Cook Time: 4-8Hrs
 
Ingredients

• 1 lb. lean ground turkey(or chicken) breast
• 1 sweet onion, chopped
• 1 sweet bell pepper (yellow or red), chopped
• 3 cloves garlic, minced
• 1 (15 oz.) can canned diced tomatoes (no salt added)
• 1 cup white shoepeg sweet corn (frozen or canned & drained)
• 1 (15 oz.) can black beans, drained and rinsed (no salt added)
• 1 (15 oz.) can kidney beans, drained and rinsed (no salt added)
• 1 (15 oz.) can tomato sauce (no salt added)
• 1/2 cup water
• 1 1/2 Tbsp. chili powder
• 1 Tbsp. ground cumin
• 1 tsp. crushed red peppers (or to taste!)
• Himalayan salt and ground black pepper (to taste; optional)
• Plain Greek Yogurt, Green Onions, Jalapenos (optional toppings)

Instructions
1. Cook turkey (or chicken), onion, bell pepper, and garlic in medium nonstick skillet over medium heat, stirring frequently, 4 to 5 minutes, or until meat browns.
2. Add all remaining ingredients and meat mixture to the slow cooker and cook on high 4 hours or low for 8 hours (or
warm until needed).
3. Optional: Add a dollop of plain greek yogurt and top with green onions before serving.
4. ENJOY!!


21 Day Fix Container Equivalents (for 2 cups of chili)
1. 1 Red =  Meat
2. 1 Green = Diced Tomatoes, Sauce, Peppers, and Onion
3. 1 Yellow = Beans & Corn

Balsamic Chicken with Tomatoes and Mushrooms
Ingredients:
-4 boneless chicken breasts
-5 garlic cloves
-1 cup fresh basil leaves
-1 Tbsp olive oil
- 2 Tbsp Balsamic Vinegar
-1/4 cup water
-1 cup sliced mushroom
-1 package cherry tomatoes, sliced in half
- 1

red onion sliced

 
Method:
Preheat oven to 375 degrees.
In a food processor place garlic, basil, olive oil, vinegar and water- pulse until mixture is puréed.
Place chicken breasts in a prepared Pyrex dish and cover with garlic/basil mixture. Top with mushrooms, onions and tomatoes.
Bake for about 35-40 minutes or until chicken is fully cooked.
Serve with brown rice or a salad.

Chicken Sausage & Bean Soup

Who doesn't love a recipe that is QUICK, EASY, NO MESS and a FAMILY PLEASER??
My sister shared this recipe a while back and it is one of my favorites by far! 
I always seem to have the ingredients on hand so I can whip it up fast after work and the family loves it!


Chicken Sausage & Bean Soup
Servings 4-6

Ingredients
-1 Tbsp Olive Oil
-1 12oz package fully cooked chicken sausage links, chopped (italian or andouille or your choice!)
-2 garlic cloves thinly sliced or minced
-1 19oz can cannellini beans, rinsed
-1 14.5 oz can no salt added chicken broth
-1 14.5 oz can no salt added diced tomatoes
-1 bunch of kale leaves torn into 2-inch pieces OR 3 cups fresh spinach (or more!)
-sea salt and black pepper

Directions:
1- Heat oil in large saucepan or dutch oven over medium heat.  Add sausage & cook until browned (4-5 minutes)
2- Stir in the garlic and cook for 2 minutes more.
3- Add beans, broth and tomatoes (and their liquid) and bring to boil.
4- Add kale of spinach and sea salt & pepper to taste.  Simmer, stirring occasionally until wilted, 2 to 3 minutes.
Enjoy!

Teriyaki Asparagus

Once again I hit the produce department at the right time this weekend and got 2 bunches of asparagus for $1!
I am pretty sure I have never bought asparagus before because the hubs isn't a fan-- but I love it, so I wanted to make some for myself!   We were having Sesame Chicken for dinner... so I figured a Teriyaki sauce on the asparagus would compliment the main dish!

Teriyaki Asparagus
serves 2

Ingredients:

• 1 bunch of asparagus
• 1 tbsp Olive Oil
• 1/4 small onion, diced
• 2 cloves garlic, minced
• 2 tsp teriyaki sauce

Method:

1. Wash & Trim the ends of asparagus.
2. Heat oil in a skillet over medium heat.  Add onion and saute until translucent (approx 5 min.)
3. Add asparagus and garlic to skillet and stir fry for approximately 8-10 minutes or until asparagus is desired tenderness.  (I like mine more done... so I left it on low for a while!)
4. Once asparagus is done, drizzle with 2 tsp teriyaki sauce and toss.  
5. Enjoy!