Kale, Butternut Squash and Dates Salad

I don’t have a picture again:(

Excuses include: 2 kids, slow computer, and hunger.

But…I don’t want to forget this recipe. It was so good.

Ingredients
Kale, chopped
Dates, chopped
Butternut squash, steamed and chopped
Onions, sliced and caramelized
Walnuts, roasted and chopped

Saute kale in 1 t. olive oil. Add dates and squash and onions. Season with salt and pepper and top with walnuts.

Optional: Drizzle with vinegar (white wine or balsamic) and a little extra olive oil.

BLT Pasta

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Okay…not exactly a BLT. I used ham instead of bacon and the basil is my lettuce. This is a simple, clean, easy, and yummy dish.One of those “threw it together with what was left in the fridge” kind of meals that turned out really good!

Pretty straight forward.

Ingredients
Whole wheat pasta
Drizzle of olive oil
1/2 pint of cherry tomatoes, halved
1/2 ham steak, cubed
2 cloves garlic, minced
Fresh mozzarella, cubed
handful or more of basil. chopped
Salt and pepper.

Directions
Make pasta. In a separate pan, heat 1 T. olive oil. Add ham, tomatoes and garlic. Cook on medium for 3 minutes. Toss pasta in. Top with mozzarella, basil and salt and pepper. Serve.

Veggie Quesadilla

Unfortunately, I don’t have a picture for this recipe but it is simply worth posting so I remember it.

The filling is butternut squash, kale, black beans, and cheese. Steam the ingredients separately to keep it healthy. Serve with fresh salsa, guacamole, and or sour cream.

These were amazing. If you don’t have kale just substitute spinach or simply take it out.

Macaroni and Cheese with Collard Greens and Bacon

IMAG0388 (2)Recipe adapted from Marcus Samuelson’s original recipe as found from http://www.seriouseats.com/recipes/2014/10/mac-cheese-greens-from marcus-off-duty.html

This is indulgent but feels a little better since it has something green in it. Truthfully, I think it would be just as good to simply add steamed collard greens and cooked bacon into your best macaroni and cheese recipe.

 

 

Hominy and Bean Soup with Acorn Squash

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Jeff loved this soup. A LOT! He has been talking about it all week. I’ll have to make this again. It was inspired by a soup my mom made over the holidays. I just took out the cream and added more veggies:)

Ingredients
2 can hominy, rinsed and drained
1 can small red beans or kidney beans, rinsed and drained
1 acorn squash, roasted (cut in half, seed, and roast in the oven for about 30 minutes or until soft 350-400 degrees); sliced and cubed
a handful of cilantro, chopped
4 stalks celery, chopped
3 carrots, chopped
1/2 yellow onion, chopped
1 yellow squash, chopped
1 clove garlic chopped
About 4 cups vegetable broth
salt and pepper
Serve with sour cream and Monterrey Jack cheese

Directions
In a large soup pot, saute onions, carrots and celery in 1 T. olive oil. Cook for 5 minutes or until tender. Add garlic and yellow squash. Cook for 2 minutes. Add remaining ingredients, except for the cilantro. Simmer for 1 hour. Add cilantro. Serve warm with optional toppings.

Asian Salad/Rice Bowl with Tuna

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Recipe adapted from Skinnytaste.com’s recipe for Seattle Asian Salmon Bowl:
http://www.skinnytaste.com/2015/01/seattle-asian-salmon-bowl.html#more

I adapted them recipe based on what I had in my refriderator at the time and this recipe was still AMAZING!!! It was different, new, light, refreshing, flavorful and very impressive. I will definitely make it again and maybe for company that I want to show off for:)

I substituted tuna for the salmon as it was on sale. I’m glad that I did. It went so well with this dish. I eliminated the sprouts and sesame seeds and added chopped red pepper and thinly sliced jalapenos.

For the dressing, I also used white wine vinegar instead of rice vinegar and eliminated the mirin and wasabi because I didn’t have them. This didn’t matter as the dressing was amazing. No need to go out and buy new ingredients.

Cashew Nutella

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Recipe adapted from Brown Eyed Bakers recipe for DYI: Homemade Nutella:
http://www.browneyedbaker.com/homemade-nutella-recipe/
Cashews were on sale so I substituted the hazelnuts for cashews. Glad I did. It was heavenly, cheaper, and way better than regular nutella. We have been eating it all week on bananas, tortillas, rice cakes and apples. I think this is one of those things I will make and always have in my fridge.

Chocolate Zucchini Brownies

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Recipe from Teanerin’s blog for Chocolate Zucchini Brownies:
http://www.texanerin.com/2013/08/chocolate-zucchini-brownies.html

Finally….delicious healthy brownies. This is probably the third recipe I’ve tried and I am super pleased with these. Jeff and my mom have also approved. These brownies are made with whole wheat flour and applesauce. NO FAT! The texture and the flavor are just right. The chocolate chunks are key. Seriously…try these.