Sometimes you only want a single serving meal that is easy to whip up. This recipe takes about 20 minutes, can easily be multiplied, and is gluten-free!And bonus!!! I was able to use some of the peppers I got from the Berry Farms Farm Box to make this recipe.
1/3 cup uncooked quinoa, rinsed and drained
2/3 cup chicken broth
2 slices center-cut bacon
1 cup chopped broccoli
3/4 cup chopped mixed bell peppers
1/4 cup chopped onion
3 oz. cooked chicken
1 tbsp. chopped cilantro directions.
Place quinoa and broth in a pot. Bring to a boil, then reduce to a simmer until all of the broth is absorbed, about 15 minutes.
Meanwhile, cook bacon according to package instructions, either in the microwave or in a skillet. Once cool enough to handle, chop the bacon.
Place broccoli, peppers, and onion in a microwave-safe bowl with 1 tbsp. water. Cook for 1 minute, or until softened.
In a bowl, combine quinoa, bacon, veggies, and cilantro and lightly toss. makes 1 serving. tips. You can sauté the veggies in a skillet, if you don’t want to use the microwave. The micro can just speed up the process!You can also sub in whatever veggies you have on hand ---mushrooms are great in this!
When I opened our Farm Box from Berry Farms last week, I found a bunch of fresh okra. Being from the north, I sort of freaked out a little bit since I have never actually cooked with fresh okra before. Sure I've eaten pickled okra, and had it in southern stews, but my thoughts immediately went to fried -- the true staple.
I don't eat fried foods (unless it is something I can't get ANYWHERE else), so I decided to whip up some baked okra instead. Super tasty, especially when served with sweet Asian chili sauce! I made them both gluten-free and with "regular" ingredients. Feel free to use the ones you have on hand or choose base on your dietary needs.
2 large egg whites
1/4 cup gluten-free breadcrumbs OR panko breadcrumbs1 tbsp. quinoa flour OR whole wheat flour1/4 tsp. garlic powder1/4 tsp. black pepper2 dashes salt
1/8 tsp. cayenne pepper, optional20 fresh okra, stems removed and sliced
Preheat oven to 375 degrees. Lay aluminum foil on a baking sheet.
Put egg white in a small bowl. Place breadcrumbs and flour in a sealable plastic bag. Divide garlic powder, black pepper, and salt between the egg white and breadcrumb mixture. If you like, add cayenne pepper to the breadcrumb mixture. Stir egg mixture.Put the okra slices in the bowl with the egg right. Gently stir to coat all sides. In batches, transfer okra from egg to plastic bag with breadcrumb mixture. NOTE: Make sure you shake off or drain excess egg before putting okra in with the breadcrumb mixture. Seal bag and give it a shake. Transfer coated okra to the baking sheet. Continue with remaining okra. Spray the tops with nonstick spray. Bake for 30 minutes, or until outsides have started to brown. For even browning, gently shake baking pan or flip okra about half way through. MAKES 2 SERVINGSnutritionals.1/2 recipe: 98 calories, <0.5g fat, 246mg sodium, 18g carbs, 4.5g fiber, 2g sugars, 7g proteinTips & Notes: You should have just enough of the breadcrumb mixture to coat all of the okra, as long you make sure to drain the excess egg.
For more traditional flavor, you can use cornmeal instead of breadcrumbs, I just prefer the taste & texture of panko and GF breadcrumbs!
These no-cook open-faced s'mores are crazy easy to throw together and will kick your craving for the summertime campfire staple.
1 sheet (4 crackers) low-fat honey graham crackers
2 teaspoons hazelnut spread (like Nutella)
10 - 12 mini marshmallows
Break sheet of graham cracker in half . Spread 1 teaspoon of the hazelnut spread on each sheet. Top evenly with marshmallows.
If you have a creme brulee torch, you can even toast the tops of the marshmallows for an authentic open-face s'mores experience. Tasty!
MAKES 1 SERVING
entire recipe = 150 calories, 5g fat
This is a really easy way to get your nacho fix quick! Microwave-only and less than 5 minutes to throw together. While it's made for two, I'm totally not going to judge if you end up consuming all of it yourself.
4 ounces cooked and shredded chicken (can use canned)
3 tablespoons bbq sauce
2 ounces tortilla chips
3 tablespoons canned black beans, rinsed and drained
1/4 cup reduced-fat Mexican-blend shredded cheese
2 tablespoons light sour cream
Combine chicken and bbq sauce.
Spread out the tortilla chips on a microwave-safe plate. Top with black beans. Evenly spread the chicken mixture over the beans and sprinkle with cheese.
Microwave for 1 minute, or until cheese has melted. Serve topped with sour cream.
MAKES 2 SERVINGS
1/2 of recipe: 250 calories, 8.5g fat, 615mg sodium, 22.5g carbs, 2g fiber, 7.5g sugars, 21g protein
slim trick. Use reduced-fat or baked tortilla chips to cut the fat down! You can also use fat-free cheese and/or sour cream if you're a calorie-counter, though I think the reduced-fat varieties are worth it in this recipe. ***Also using your favorite low-cal bbq sauce will really gear this to your own taste buds (look for ones with about 25 cals or less per tablespoon).
easy vegetarian mexican layer dip recipe.
This is a great microwave-only recipe; perfect for wine nights, football gatherings, Mexican-food night, potlucks --- the options are endless! Even the guys kept going back for more at our latest Sunday Night Football gathering!
1 cup black beans, rinsed and drained
1 1/2 cups frozen ground-beef-style soy crumbles
1/2 cup chopped onion
1 tablespoon taco seasoning
2 wedges The Laughing Cow Light Swiss Cheese
4 slices fat-free or reduced-fat cheese slices (choose a variety, or whatever you have in the fridge)
2 tablespoons reduced-fat shredded Mexican blend cheese
1/2 cup Rotel, lightly drained (or salsa)
1/3 cup fat-free or reduced-fat sour cream
1 cup chopped lettuce
1 tomato, chopped
Heat black beans in a small microwave-safe bowl for 1 minute, or until heated through. Transfer to a microwave-safe serving dish.
In the small microwave-safe bowl, heat the soy crumbles for 1 minute. Stir in the onion and taco seasoning. Return to the microwave until heated through, about 1 more minute. Transfer the soy crumble mixture on top of the black beans.
In the same bowl, combine all of the cheeses. Heat in the microwave until softened, about 30 – 60 seconds. Stir well. Add the Rotel (or salsa) and stir again. Transfer mixture to the serving dish.
Place the serving dish in the microwave and heat for 30 seconds.
Complete the dish by layering the sour cream on top of the cheese mixture, followed by the lettuce and tomato.
MAKES 8 SERVINGS
1/8th of recipe : 99 calories, 1.5g fat, 508mg sodium, 12.5g carbs, 3g fiber, 3g sugars, 9g protein
*You can pretty much use any cheeses you have in the house (we often have several kinds). Keep in mind that the spicier the cheeses, the spicier your dip will be.
*This recipe can easily be doubled and is great as leftovers from the fridge (a few scoops over chips make for super-easy – and tasty! – nachos)!
s’mores bites recipe.
These are so easy to make and insanely kid-friendly. Perfect for parties, movie nights, and whenever life isn't being fair.
1 sheet (4 crackers) low-fat honey graham crackers, finely crushed
2 teaspoons brown sugar (unpacked)
1 package Pillsbury Crescent Recipe Creations Seamless Dough Sheet
1/2 cup mini marshmallows
3 tablespoons semi-sweet mini chocolate chips
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
Combine graham crackers and sugar in a small bowl.
Roll out dough into a large rectangle of even thickness. Cut into 18 equally sized squares. Evenly distribute marshmallows (about 3 marshmallows each) and chocolate chips (1/2 teaspoon each) among the dough squares.
Carefully fold each dough square around the filling and firmly press dough together to seal and form round balls.
Spray the balls with nonstick spray (butter flavor, if you have it) and lightly coat in the graham cracker mixture. Place them seam-side down on the baking sheet.
Bake in the oven until lightly brown, 10 - 12 minutes.
MAKES 6 SERVINGS
PER SERVING (3 “bites”): 180 calories, 8g fat
fyi: The marshmallow will pretty much melt into the dough so your left with melted chocolate in a dough-y ball. It is still tasty!
I'm pretty excited to report that the September/October issue of Fresh Magazine
has finally hit Hannaford stores.
For people living near one of the New England grocery stores, you can take one home for free with purchase.
For the rest of us, we can check it out online --- CLICK HERE
You'll find recipes for Coconut Shrimp, Chicken Cordon Bleu, Beef Wellington, and Carrot Cake starting on page 28! Yum!
I sort of hate that I love Nutella. It's evil and delicious. I shouldn't ever buy it because I have to force myself to stop finding excuses to eat it.
This recipe was inspired by an influx of Nutella related pins & my love of faux-ice cream sandwiches.
1/4 cup light butter
1/4 cup granulated sugar
1/4 cup Splenda brown sugar blend (or regular brown sugar)
1/4 cup plus 4 teaspoons Nutella
2 tablespoons fat-free egg substitute
1/2 teaspoon vanilla
1/2 cup all-purpose flour
1/4 cup whole wheat flour
1 teaspoon cornstarch
1/2 teaspoon baking soda
2 cups Cool Whip Free, thawed
Preheat oven to 375 degrees. Spray a large baking sheet (or two!) with nonstick spray or grease with a little light butter.
In a medium bowl, combine butter and both sugars until well mixed. Add 1/4 cup Nutella, egg substitute, and vanilla extract. Mix well.
In a large bowl, combine both flours, cornstarch, baking soda, and salt. Slowly add wet mixture, using a hand mixer. Make sure to not over-mix the dough.
Evenly distribute batter into 16 balls on the baking sheet(s), about a heaping teaspoon each. Bake for about 10 minutes, or until a toothpick inserted into the center comes out clean. Leave on the baking pan for a few minutes before transferring to a wire cooling rack. Allow to cool completely.
Once cool, spread 8 cookies with 1/2 teaspoon Nutella each. Top with 2 tablespoons Cool Whip, and then add one of the plain cookies on top, creating a sandwich. Freeze at least one hour, until firm.
MAKES 8 SERVINGS