Best Salad EVER!

                     



This salad includes a few of my favorite things!  It is delicious and stays fresh for a couple days.  Just make sure to use the dressing on individual servings.  I served it for Christmas Eve and it was a hit with everyone.  The recipe and picture are from A Pinch of Yum, and can be found here. 

Still Loving Pumpkin

It may be a little late for all things pumpkin, but I think this has become my new favorite breakfast.  It is so very good and easy to make.  The recipe and picture are from Very Culinary. 

My Favorite Chili

Black Bean and Beef Chili with Cilantro, Lime, and Avocado Salsa!  So very good!  I found this recipe (@ Kalyn's Kitchen) awhile back while searching for a new chili to make.  The Salsa is the magic ingredient!  It is amazing.  Ingredients:  3 cans black beans, 1 can diced tomatoes, 1 diced chipotle pepper in Adobo Sauce, 2 Tbsp olive oil, 1 lb. very lean ground beef, 1 large red onion, 1 Tbsp or more Chili powder, 1 Tbsp or mor Ancho Chili powder, pinch of chipotle chili powder, 2 tsp cumin, 1 can beef broth, 2 Tbsp tomato paste.  For the Salsa ~ 2 avocados, 4 limes, bunch of cilantro and red onion.  So So very good!

MY FAVORITE SALSA!

 

photo and recipe credit

 

1- 14 oz can diced tomatoes

1- 10 oz can orginal Rotel

1/2 small onion, roughly chopped

1 clove garlic, peeled and smashed

1/2-1 jalapeno, seeded or not (depends on how spicy you like it)

1 teaspoon honey

1/2 teaspoon salt

1/4 teaspoon ground cumin

small to medium size handful of cilantro, washed

juice of 1 lime

 

 

Here is another one that is SO good!

 

2 Avocados

Juice of one lime or to taste

1/2 of a red onion chopped small

1 bunch of fresh cilantro

2 to 4 roma tomatoes chopped

salt and pepper

Simple and Delicious!

photo and recipe credit

 

Ingredients

• 1/4 cup uncooked old fashioned rolled oats
• 1/3 cup skim milk
• 1/4 cup low-fat Greek yogurt
• 1-1/2 teaspoons dried chia seeds
• 1/2 teaspoon cinnamon
• 1 teaspoon honey, optional (or substitute any preferred sweetener)
• 1/4 cup unsweetened applesauce, or enough to fill jar

Directions

In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, cinnamon and honey. Put lid on jar and shake until well combined. Remove lid, add applesauce and stir until mixed throughout. Return lid to jar and refrigerate overnight or up to 2 days. Eat chilled.

The Best Cookie EVER!

A new favorite Christmas cookie from Betty Crocker.  It is super simple and super delicious.
See the recipe here.

Pasta and Sauteed Vegetables

This has become my favorite new dish.  A meal I've always made when I wanted something quick was pasta with butter and parmesan cheese.  I have slowly added different vegetables, and now I have a dish I could seriously eat every day!

It's quick and easy to prepare. Mix cooked pasta with a little bit of milk and one wedge of Garlic and Herb Laughing Cow cheese.  Saute red peppers, brussel sprouts, pecans, and a crumbled Morning Star sausage patty in basil flavored olive oil.  Toss mixture on top of pasta and add a little fresh parmesan cheese.  SO GOOD!

Yum!

Garlic Scape and Tomato Tartlet

Carol's Livingston's Chile-Cheese Squares

Makes 40 Squares

Prep Time 10 minutes

Bake Time 50 minutes

Ingredients:

16 oz Cottage cheese

1/2 cup butter, softened

1/2 cup flour

1 teaspoon baking powder

Pinch salt

10 eggs

2 small cans (4 oz each) diced green chilies

1 pound Jack or cheddar cheese, grated

Preheat oven to 400 degrees

Put the Cottage Cheese in a large bowl and stir with a fork to smooth it out a bit. Add butter, flour, baking powder, salt, eggs, chilies, and cheese and beat with a whisk until blended. Pour into a 9 by 13 inch baking dish and bake for 15 minutes.

Reduce heat to 350 degrees and continue to bake 35 minutes, or until mixture is firm and golden at the edges. Let stand at room temperature until cool, then cut into 1-1/2 inch squares. Or cover and refrigerate overnight, then cut into squares just before the party.

Something Sweet...

Carrot Cake Muffins by Hungry Girl
For cupcakes:
1 1/2 cups shredded carrots, roughly chopped if shreds are long
1 cup (1/4th of box) Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow
3/4 cup whole-wheat flour
3/4 cup canned pure pumpkin
2/3 cup fat-free liquid egg substitute (like Egg Beaters Original)
2/3 cup canned crushed pineapple in juice (not drained)
2/3 cup Splenda No Calorie Sweetener (granulated)
1/4 cup raisins (not packed) 2 tbsp. brown sugar (not packed)
1 1/2 tsp. pumpkin pie spice
1 1/2 tsp. cinnamon
1 tsp. baking powder
For frosting:
4 oz. fat-free cream cheese, softened
1/3 cup Fage Total 0% Greek Yogurt (or another thick, plain fat-free yogurt)
2/3 cup Splenda No Calorie Sweetener (granulated)
1/2 tsp. vanilla extract
Directions: Preheat oven to 350 degrees. In a medium bowl, combine all dry cupcake ingredients except for the carrots and raisins (in other words -- cake mix, flour, Splenda, brown sugar, pumpkin pie spice, cinnamon, and baking powder). Mix well and set aside. In a large bowl, mix together pumpkin, egg substitute, and 1/4 cup water until blended. Add the contents of the medium bowl to the large bowl. Using a wire whisk or fork, blend until just mixed. Then, stir in the carrots, pineapple, and raisins. Spray a 12-cup muffin pan with nonstick spray. Evenly distribute cake mixture among the cups, and place in the oven to cook for 20 - 25 minutes (until a toothpick poked into the center of one comes out clean). While the cupcakes cook, combine all the frosting ingredients in a small bowl. Using a whisk or fork, blend until smooth. Place frosting in the fridge to chill. Once cupcakes are fully cooked, remove the pan from the oven and allow to cool completely. Then plate cupcakes, and spread frosting evenly over tops. Refrigerate until frosting has set and you're ready to serve. Enjoy!!! MAKES 12 SERVINGS

Serving Size: 1 frosted cupcake Calories: 130 Fat: 1g Sodium: 205mg Carbs: 26g Fiber: 2.5g Sugars: 10g Protein: 5g POINTS® value 2*