Monday, February 16, 2015

Baked Chicken, Cheese & Chile Taquitos

Baked Chicken, Cheese, and Chile Taquitos

1 boneless, skinless chicken breast filet, cooked and shredded
1/2 cup shredded cheddar cheese
1/2 container mild diced green chiles
4 tbsp. chile flavored taco sauce (I like Frontera brand)
Non-stick spray

  1. Preheat oven to 350. Spray baking dish with a generous coating of non-stick spray.
  2. In bowl, combine shredded chicken breast, cheese, chiles, and taco sauce. Mix until well combined.
  3. Spoon mixture evenly in to 8 flour tortillas. Filling should form a thin line in the center of the tortilla. Roll up tortilla tightly and place in prepared baking dish.
  4. Spray the top of uncooked taquitos with a generous coating of non-stick spray and bake at 350 for 15-20 minutes. Tortillas should be golden brown and crispy and filling should be hot and gooey. Enjoy!

Monday, February 9, 2015

Turkey & Veggie Lasagna Soup

In the winter I can't get enough soup! Besides the fact that soup is the ultimate comfort food I also love it because it's amazing leftover. However, my picky boyfriend "doesn't really like soup." Who doesn't like soup?!? Well, I finally found out that he doesn't like brothy soups, so I had to come up with something hearty that he would enjoy. There was no way I was going to be able to finish a whole bowl of soup by myself. 

So I made a healthy spin on a classic. This recipe uses ground turkey and low fat cheeses to lighten the calories without loosing that yummy classic lasagna flavor. I also snuck in a bunch of veggies in the mix. So yummy, healthy, and perfect for a cold winter day!

Turkey and Veggie Lasagna Soup


2 tbsp. olive oil, divided

1 lb. ground turkey breast (99% lean)

½ large yellow onion, diced

3 cloves garlic, minced

4 cups low-sodium chicken or vegetable broth

1 (14.5 oz.) can Italian-style diced tomatoes

1 (8 oz.) can tomato sauce

1 (6 oz.) can tomato paste

1 medium zucchini, diced

1 medium yellow squash, diced

2 tsp. fresh oregano 

1 tsp. fresh thyme

1 tsp. fresh rosemary

1 tbsp. fresh basil leaves, chopped

1 tbsp. fresh parsley, chopped

1/2 tsp. red pepper flakes 

2 tsp. salt 

8 lasagna noodles 

4 cups fresh spinach leaves


Cheese topping:

8 oz. container part-skim ricotta cheese

½ cup reduced-fat mozzarella cheese, shredded

½ cup grated parmesan cheese

¼ cup fresh parsley, chopped

¼ cup basil leaves, chopped

½ tsp. salt


1. In large fry pan, heat 1 tbsp. olive oil over medium heat. Add turkey and cook until fully cooked, stirring and crumbling frequently.

2. In large kettle, heat remaining 1 tbsp. olive oil over medium heat. Add onion and sautee until onion begins to soften, about 3-5 minutes. Add garlic and cook 30 seconds more.

3. Add broth, diced tomatoes, tomato sauce, tomato paste, zucchini, squash, and all spices. Mix, cover and simmer 30-45 minutes, stirring every 10 or 15 minutes.

4. For cheese topping, mix all ingredients together in a small bowl. Refrigerate until ready to serve. 

5. When soup is fully cooked, add the lasagna noodles to the soup. Cut them into bite-sized pieces if you'd like. Cook 9-12 minutes or until noodles are soft. Add the spinach and warm until wilted then ladle into soup bowls and top with a dollop of the ricotta cheese topping. Enjoy!

Tuesday, February 3, 2015

Maple & Brown Sugar Oat Muffins

Maple and Brown Sugar Oatmeal Muffins


3 medium over-ripe bananas, peeled

2 tbsp. butter, melted

2 large eggs

¾ cup brown sugar

¼ cup pure maple syrup

½ tsp. vanilla extract

¾ cup white whole wheat flour

¾ cup old fashioned oats

¾ tsp. baking soda

¼ tsp. salt


For Brown Sugar Crumble:

¼ cup brown sugar

¼ cup flour

2 tbsp. butter, melted


For maple glaze:

2 tbsp. butter, melted

¼ cup pure maple syrup 

½ cup powdered sugar 

½ tsp. vanilla extract




1. Preheat oven to 325.

2. In large mixing bowl mash bananas. Add butter, eggs, sugar, syrup, and vanilla. Stir until well-combined.   

3. In separate bowl, combine flour, oats, baking soda and salt. Wisk together until incorporated.

4. Gradually add ¼ of dry ingredients at a time to wet ingredients, mixing until combined each time. 

5. In separate bowl, combine sugar, flour and butter for crumble topping. Mix with hands until desired consistency is reached.

6. Pour batter evenly in to greased muffin tin, filling each cup about 3/4 full. Sprinkle evenly with crumble topping.

7. Bake muffins at 325 for 30-35 minutes or until golden brown and an inserted toothpick comes out clean. 

8. While muffins are baking, make glaze by combining butter, maple syrup, and vanilla extract until completely dissolved. Sift in powdered sugar and whisk until fully combined. Allow glaze to cool a bit so that it can thicken up (about 8-10 minutes). Give the glaze a quick stir and pour over the banana bread. Allow the glaze to harden before enjoying muffins!

Homemade Cinnamon Apple Sauce

Applesauce makes a great breakfast or snack! And this recipe is completely natural with no sugar added! Tip: use applesauce in baking to add moisture instead of butter or oils.

Homemade Cinnamon Apple Sauce

1 bag apples, peeled, cored and sliced
1 cup water
2 tbsp. cinnamon
1 tsp. lemon juice

1. Place prepared apples in saucepan and add water. Cover and cook on medium heat 30-45 minutes or until apples are tender, stirring about every 10 minutes. 
2. For chunkier consistency, use a potato masher and mash apples to desired consistency. For smoother consistency, use immersion blender or food processor. 
3. Add cinnamon and lemon juice. Enjoy hot and fresh or refrigerate and keep up to 1 week.