This was my favorite healthy recipe yet! Works great for breakfast or lunch (or breakfast for dinner, which is always awesome).
- 2 eggs
- 2 tsp. olive oil
- 1 cup baby spinach
- whole wheat tortilla
- 1/4 cup shredded Mexican blend cheese
- 1/4 cup salsa (I had pineapple salsa on hand and it was very tasty!)
Scramble eggs with the olive oil on stove. Add baby spinach and sauté until wilted (it won’t take long). Place egg-spinach mixture on the tortilla along with cheese and salsa. Roll up and enjoy! This will be my go-to breakfast on days when I have a few minutes to cook on the stove in the mornings. It was so tasty that I did not get a picture, I’ll have to take one next time!
Another great and easy breakfast item that can be prepared ahead of time! I have not tried this yet so I will edit the post later this week after I try it. I’m looking forward to it, and it probably has a lot less sugar than typical fruit or flavored yogurt from the store.
- 1/3 cup canned pumpkin puree
- 1/4 tsp. pumpkin pie spice
- 2 tsp. maple syrup
- 1 cup nonfat plain yogurt (I used Chobani plain Greek yogurt – this may give it less of a sweet taste since it’s Greek yogurt, not regular)
- 2 tablespoons granola
- 1 tablespoon raisins
- 2 tsp. chopped cashews (I used whole cashews and a crab mallet to crush them in a baggie)
Stir the yogurt and pumpkin puree together, then add pumpkin pie spice and maple syrup. Put half the yogurt mixture in a glass and layer the granola, raisins, and cashews on top. Next, add rest of yogurt and top with crunchy granola mix. Enjoy! *If making ahead of time, do not add granola mixture until the morning you plan to eat it.*
If you like seafood but aren’t a fan of tuna fish salad sandwiches (like Kris), you may enjoy this crab salad sandwich instead! It was very easy to prepare ahead of time and even kept well in the refrigerator for a day. This recipe makes enough for about 1 to 1 1/2 servings, but it can be increased. Let me know if you try it!
- 6 oz. crab meat, drained (I bought a 16 oz. can and just tripled the original recipe since 16 is close to 18)
- 2 tablespoons mayonnaise
- 1/4 cup shredded carrot
- 1/4 cup diced celery
- 1 tablespoon chopped red onion
Combine all ingredients and top whole wheat bread or an open-top hot dog bun with the crab salad. The recipe that I used suggested a side dish of white beans. It was good, but I would wait to add the liquid ingredients until right before you’re ready to eat the beans. It did not keep well for multiple days because the beans got too soaked in the liquid. For the white bean recipe, combine 1/2 cup rinsed and drained canned white beans with 1 tablespoon chopped red onion, 1 teaspoon olive oil, and 1 tablespoon balsamic vinegar.
This is a great healthy breakfast recipe! The best part is that you make it the night before and it’s ready for you in the morning! Now I warmed mine for a minute in the microwave just because I didn’t want it to be cold, but it’s not required.
- 2/3 cup rolled oats
- 1 cup nonfat milk (I used 2% since I already had it; I also used slightly less than 1 cup)
- 1/4 tsp. cinnamon
- toppings – sliced apples and walnuts are suggested, but you could top it with any fruit or topping of your choice!
Pour milk over rolled oats, stir in cinnamon. Cover with plastic wrap and let it sit in the fridge overnight. In the morning add your toppings. The picture below shows the apples and walnut topping. It was very delicious!
I am on a health kick lately and want to share some delicious recipes online for all of my readers to try! Maybe I will fit in a few lessons about education, too… falling a little behind in that. Only 12 school days left!
Egg Salad Pita
This recipe makes an awesome lunch! Serves 1.
- whole wheat pita (I used some Greek flatbread instead)
- 1 1/2 hard boiled eggs (make 3 and then you can have 2 meals/servings from it)
- 1/3 cup chopped tomato
- 1/2 cup baby spinach (I chopped mine but it’s your choice)
- 3 slices of cucumber, chopped
- 1/4 cup hummus (I used white bean flavored hummus, but any will work)
Use a fork to slice and combine hard boiled egg with hummus. Sprinkle mixture with paprika. (This is a great recipe that omits mayonnaise if you don’t like mayo.) Scoop this into pita with the veggies! Enjoy!
*I guess it was so yummy I didn’t take pictures of the finished product, but here it is being packaged for my lunch box!
Tonight was one of those nights when I actually had all of the required ingredients on hand for a recipe! That’s why I love easy recipes from Pillsbury, or other big commercial brands like Kraft or Campbell’s. Tonight’s dinner came straight from the back of the biscuit can! You only need 4 ingredients and a muffin tin to bake them in. No specialty spices or hard to assemble steps. These mini chicken pot pies tasted so good tonight! They helped me finish the summer of recipes on a high note.
- 2 cups frozen mixed vegetables (I used a bag of frozen steamable veggies – just let them thaw, don’t cook them)
- cooked chicken, shredded (I used about 1 1/2 chicken breasts and boiled them beforehand)
- 1 can cream of chicken soup
- 1 can of flaky refrigerated biscuits, uncooked (8-count)
- Preheat oven to 375 F. Grease the muffin tins.
- Place one biscuit in each tin. Since they will expand and may overflow, I left an empty cup between each biscuit and I ended up using 2 muffin tins. Push the biscuit down and try to pull up the sides, creating a little “nest” for your filling.
- Mixed cooked chicken, vegetables, and soup in a bowl. Gently scoop mixture into each biscuit (this part was messy). The directions said to pull up the sides of the biscuit and pinch them at the top, but I did not have enough room.
- Bake for 18 minutes. Remove from tin and enjoy! I was surprised that my pot pies did not stick to the inside of the tin, but I used a very well coated nonstick pan so that must have helped.
The summer is winding down and we are getting dangerously close to school starting again! For recipe #6 this summer, I decided to blog about a recipe I made a few months ago that I never got around to sharing! I remember having some corn and potatoes in my fridge and freezer, and wondering what I could do with them. A soup, or in this case chowder, was perfect, so I consulted Pinterest and found this recipe from the blogger Recipe Boy.
- 1 lb. smoked sausage, halved and sliced (I just get Hillshire Farms or similar brand)
- 1 medium onion, chopped
- 4 cups water
- 3 cups diced potato (I may have used Yukon gold but at this point I honestly have forgotten!)
- 2 tablespoons fresh parsley (I always opt for dried, check the amount as it will require less)
- 1 tablespoon fresh basil (ditto above, or omit)
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- One can whole kernel corn
- One can creamed corn
- One can 2% evaporated milk
- Brown the sausage and onion in a large soup pot over medium heat.
- Add water, potatoes, spices, and herbs. Bring to a boil, then reduce to a simmer. Cover and cook for 15 min approximately.
- Add corn and milk, and heat for another 5 min or so. Enjoy!