Veggie baked Mac-n-Cheese

I've been on the hunt for a good veggie filled "Healthier" homemade mac-n-cheese recipe, and I finally found one that I really like.  I switched up the recipe a little bit and added in different veggies, then I BAKED it to give it that yummy crispy casserole crust.

Ingredients:

• 8 ounces shell noodles, (2 cups)
• 1 half cauliflower finely chopped (you can use broccoli too)
• 3 cups baby spinach or baby kale chopped
• 2-3 cloves fresh garlic, minced
• 1 3/4 cups whole milk (divided; set 1/4 c milk aside)
• 3 tablespoons flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded extra-sharp Cheddar cheese
• 1/4 cup shredded Parmesan cheese
• 1/2 teaspoon Dijon mustard 
• 1/4 cup Panko Bread crumbs
• Optional: 1/8-1/4 tsp crushed red pepper (to give it some kick!) 

Preheat oven to 350.  Boil up the shell noodles as directed.

In a separate pan, saute cauliflower and fresh garlic in a little bit of olive oil.  Once the cauliflower is soft, add in the spinach and saute til it wilts.

In a small bowl, mix flour, garlic powder, salt, and pepper, then whisk in 1/4 cup milk, mix well and set aside.

In a pot, slowly simmer 1.5 cups of milk on medium heat.  Once it starts to boil whisk in the flour/milk mixture and stir for 2-3 minutes or until milk mixture has thickened up.  Add in cheese and Dijon mustard.  Once cheese is melted, add in cauliflower mixture and add in shell noodles.  Mix well.

Pour mixture into a 9x13 baking pan. Sprinkle Panko bread crumbs on top.  Bake in the oven for 10 min. then broil it for 3-5 min. or until the bread crumbs are golden brown. 

Take it out, let it cool for 7-10 minutes.  Serve it up and ENJOY!

*recipe courtesy of "The Picky Eater Blog"

**For lower fat - substitute whole milk for 1% or non-fat and use low fat cheese

"Pepper" Inspired Ranch Turkey Burgers

Easy! Tasty! 5 ingredients.

HERE YOU GO! 

SUPER EASY and juicy Turkey Burgers.

These are my "pepper" inspired burgers...(with a HIDDEN VEGGIE aspect...Shhh!)

Ingredients:

2 packages - 99% Lean Jennie-O ground Turkey

28 turkey pepperoni slices, chopped

1.5 cups pepperjack cheese, grated

3 raw asparagus spears, chopped as finely as possible.
1 original ranch packet (not the ranch "dips")

Put all ingredients in a bowl.

Mash up and thoroughly mix.

This makes 8 (4.2-4.5 oz. patties)

Get the BBQ fired up anywhere between 350 and 400 degrees.

Place on grill for 3 min.

Flip, and let cook another 3 min.

I served ours with the Oroweat thins and avocado, lettuce, pickle and tomato.

It was a tasty and well-balanced dinner with hidden veggies! You couldn't even tell.
I also served it along my "string beans and onions" recipe.

Mexican Chicken Bowties

This is my version of Macaroni and Cheese. 

I've loved making this AND it freezes really well. I usually make A LOT of it and freeze it.

I LOVE IT!
I love the flavors that add a touch of heat, along with those that add a refreshing twist with the tomato and the comfort of Monterey Jack Cheese. 

It's an all around delicious centerpiece to a meal. 

Ingredients:
2 cups chopped rotisserie chicken (OR, you can use regular cooked & chopped chicken breasts)
1 tsp. Olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 tsp. chili powder
1 (28oz) can no-salt added stewed tomatoes, undrained
1 tsp. cumin
1 tsp. oregano
4 cups medium shaped pasta, cooked (I cook them, so they still have a little bite (pre al dente) to them, because they will continue cooking in the oven--if you cook your pasta past al dente, it will cook MORE in the oven and taste a little mushy)
1/4 C ripe olives, sliced (optional, if you DO not like olives)
1 C. reduced fat shredded Monterey Jack Cheese

Heat oil in a large saucepan over medium heat until hot.
Add onion, garlic and saute until soft. About 3 minutes.
Add the chili powder and mix well.
Add the tomatoes, cumin and oregano. Simmer about 15 minutes.
Add the cooked pasta, chicken and olives and mix well.

Preheat oven to 375 degrees.
Spoon mixture into a 2 qt. baking dish sprayed with non-stick cooking spray.
Sprinkle with cheese.

Cover and Bake about 15 min. or until heated through.

Mmmmm......Enjoy!
Serve with some fresh veggies
or a crunchy and robust garden salad.

Let me know what you think!

A family favorite at our house, could be at yours too!
Enjoy!

Original recipe derived from 24hourfitness.com (Mexican Chicken Casserole Recipe)

but with a few deviations.

Cinnamon and Casein Pancakes

My delicious treat for breakfast!

I've been in full effect with training for my first NPC show, this is one of my STAPLES. I eat this every morning....Thanks to Kaitlyn Blair (my teammate).

Usually Casein, is a type of protein that should be taken right before bedtime, but what the heck....I like to add it into my morning pancakes. It's so delicious! I have not eaten ANY SUGAR and won't eat any sugar, so this is considered my "sugary treat".  They are great pancakes and don't even need butter or syrup!

Just a yummy little "flat stack" to start the day!

Ingredients:

3/4 Cup egg whites

1 C. Spinach or 6 large asparagus spears (the asparagus can be cooked OR raw)

3-4 tsp. Ground Cinnamon

1/2 C. oats

1/2 scoop Chocolate Casein powder or whey powder

1 tsp. baking powder

Mix everything up in a blender. I use my Blendtec Blender and just puree everything.

Once pureed, I slap the contents on a 375 preheated and "pam"ed up griddle.

Cook as normal pancakes.Watch for bubbles...etc.

I make 5-6 small pancakes. Whatever size you want.

Mason will even eat these! Kid-approved! 

AWESOME!

(**also, you can add some simple mix-ins. For example, you can add 1/2-1 tsp. pumpkin pie spice, you can add 1 tsp cocoa powder or even nutmeg.--Those are some simple ways to create a delicious NON-sugary pancake breakfast)

357 calories, 4g fat, 0 cholesterol, 43g carbs, 40g protein. 

(for the entire stack---try getting that quality at any I-HOP!---NOT gonna happen)

Gluten Free-Turkey-Veggie Lasagna

I'm a huge fan of Lasagna and Italian food in general, but I like to tweak Italian food to make it just a bit more healthier.  So here's my own version of Turkey-Veggie Lasagna, which is also gluten free.

 Ingredients:
Lasagna noodles (I use Tinkyada, it's wheat free & gluten free)

 2 tsp. Minced Garlic
1/2 tsp. Dried Oregano
1/2 medium red onion (chopped)
1/3 cup Non-Fat milk
8 oz. shredded mozzarella cheese
1/2 yellow (or red) bell pepper (chopped)
1/2 tsp. salt
1.5 cups chopped portabello mushrooms
1.5 Jars of pasta sauce (My favorite is Classico Four Cheese)
1/3 cup grated Parmesan cheese
1 Tbsp Olive Oil
1/4 tsp. pepper
1/2 zucchini chopped
1.5 cups low fat cottage cheese

Preheat oven to 350 degrees.  Pour olive oil in a saute pan and saute onions, garlic, mushrooms, zucchini, and bell pepper til all veggies are tender.

 Add ground turkey to the sauteed veggies and cook thoroughly.
Add salt, pepper, and oregano

 Boil Lasagna noodles til they are al dente' (follow the package directions)

 Mix Milk, Cottage Cheese, and Parmesan Cheese in a separate bowl.

 Start the "Layering Process"
1. Cover the bottom of a 9x13 baking pan with pasta sauce
2. Lay 1 layer of Lasagna Noodles on top
3. Add cheese mixture on top of noodles
4. Add meat-veggie mixture on top of cheese
5. Pour sauce on top of meat-mixture
6. repeat these steps until you are out of noodles, meat, and cheese mixture

 

 Make sure your top layer is a layer of Lasagna noodles.  Pour sauce over noodles, sprinkle mozzarella over sauce, cover with foil, and bake in the oven for 30 minutes (or until the lasagna is boiling on the sides).

Once out of the oven, let the lasagna sit and cool for about 10 minutes. Serve it up and Enjoy!!
Makes 10 servings

Curried Cauliflower Soup

I love the flavors in Thai foods and curry's, and I'm a huge fan of bisque soups, so when I saw this recipe, I knew I had to try it.   

Ingredients:

1/3 cup raw cashews
3/4 cup water
2 tsp extra virgin olive oil
1 medium onion, diced
1 large head cauliflower, cut into 1-inch pieces
1 14-oz can light coconut milk
2 tbsp curry powder
1 tsp ground turmeric
1 tsp ground cumin
1 tsp evaporated cane sugar
1/4 tsp ground cinnamon
1/4 cup chopped fresh cilantro
1 tsp Salt

Directions
Put the cashews in a blender and blend until finely ground. Add ¾ cup water and blend for 2 minutes.

Pour the cashew mixture through a fine-mesh strainer into a bowl, pressing on the solids with the back of a spoon. Discard the solids.

In a large pot, heat the olive oil over low heat. Add the onion and sauté until golden.

Add the cauliflower, coconut milk, strained cashew milk, curry powder, turmeric, cumin, sugar, cinnamon, and salt as needed. Add enough water to cover.

Bring to a low boil, reduce the heat, and simmer until the cauliflower is tender, about 10 minutes.

Blend the soup with an immersion blender until the desired consistency is reached. If using a standing blender, allow the mixture to cool for 20 minutes. Pour the soup into the blender. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until the soup is smooth. Return to the pot and reheat if serving hot.

Ladle into bowls and garnish with cilantro before serving.

Makes 10 cups

To make this soup PALEO, exclude adding the salt

*Recipe courtesy of The Dr. Oz Show ~ Dr. Weil

I cooked up Salmon and served it together with this soup.  It was a tasty little combo.

Popeyes Homemade Ice Cream

3/4 c. half and half
1/4 c. Agave nectar
2/3 c. nonfat dry milk
1/2 banana
2 c. loosely packed spinach
1 1/2 Tbsp vanilla
2 1/2 c. ice

Place all ingredients in Blendtec blender.
Push "Ice Cream" button.

The blendtec will whip it up to a beautifully smooth and delicious Ice Cream texture.
Serve immediately or place in freezer for about 20 minutes to continue to setup.

Makes 4 8oz. servings.

Recipe courtesy of Blendtec Blenders

*for a sweet spin-off to this recipe add 1/2 cup more spinach a 1/4 tsp more vanilla and 1 tsp coconut extract. Let it SET up in the freezer for 20 min.*

Vegan Avocado Pistachio Ice-cream

3/4 c. Coconut Milk
1/4 c. Agave nectar
1 Avocado (peeled & pitted)
1/2 banana
2 c. loosely packed spinach
1 1/2 Tbsp vanilla
2 1/2 c. ice

Place all ingredients in Blendtec blender. (Ice on top)
Push "Ice Cream" button.

After cycle is complete, add a 1/4 tsp. Almond Extract and 3 Tbsp. shelled pistachios.  Press "pulse" 3-5 times then serve immediately.

Makes 4 8oz. servings.

Recipe courtesy of Blendtec Blenders