Monday, June 30, 2014

Tater Tot Breakfast Casserole


Tater Tot Breakfast Casserole

I've said it a million times, breakfast is by far my favorite meal of the day, hands down. However, finding the motivation to cook breakfast every day is hard. This recipe is great because you get all the delicious layers of breakfast-y goodness and you can prepare it the night before! My recipe makes enough for 2-4, but double it and make enough for company too! My recipe below gives low-cal substitutions for those of you watching your weight! Yum!

Ingredients:
4 uncooked Johnsonville original breakfast sausage patties (or 1/2 log Jennie-O turkey breakfast sausage or 1 cup Morning Star Farms breakfast sausage crumbles)
1 tsp oregano, divided 
4 large eggs (or 6 egg whites)
Salt and pepper, to taste
1/2 cup Mexican Four Cheese Shredded Cheese (or light/reduced fat shredded cheese blend), divided
20 frozen Ore-Ida Crispy Crowns tater tots (or sweet potato tots)
1 tbsp chives, chopped

Directions:
1. Preheat oven to 350. 
2. In fry pan, cook and crumble sausage until fully cooked, stirring frequently. Drain excess grease and add 1/2 tsp oregano. Spread evenly across bottom of small casserole dish. 
3. In cereal bowl, whip together eggs with fork. Season with salt, pepper and remaining oregano. Pour over sausage in casserole dish. 
4. Sprinkle 1/4 cup shredded cheese over egg mixture. Place tater tots evenly across top of egg mixture. 
5. Bake at 350 for 35-40 minutes or until eggs are fully cooked. Sprinkle with remaining shredded cheese and bake an additional 5 minutes. 
6. Allow casserole to cool 5-10 minutes. Garnish with chives and enjoy! 


Peaches 'n Cream Smoothie



Peaches 'n Cream Smoothie

Ahhh, summertime! The best time of the year! One thing that is great about summer is the amazing quality of local fruit! This summertime smoothie is super light and tasty for the perfect breakfast or snack!

Ingredients:
1 cup frozen peaches
1 container Light & Fit vanilla Greek yogurt 
1/2 cup Tropicana Trop 50 orange juice
1/2 cup Silk light vanilla almond milk
1 tsp vanilla extract
1 tsp honey (optional)

Directions:
Combine all ingredients in blender. Blend until smooth. 
(If more sweetness desired, add honey. If thinner consistency is desired, add more orange juice or almond milk.) Enjoy!


Monday, June 23, 2014

"Zoodles" with Avocado Cream Sauce


"Zoodles" with Avocado Cream Sauce

I'm so obsessed with zoodles! They are the perfect substitution for pasta, not to mention, low-cal, gluten free, and vegan! They are super easy to make using any julienne peeler or spiralizer! I got my Veggetti spiralizer for about $15 at Bed Bath & Beyond and I love it!
This recipe combines my love for avocado and my new Zoodle obsession! This recipe is super creamy even though it doesn't contain any dairy!
Note: If you have a more picky crowd (like my boyfriend) and don't care about the meat, dairy, and grains, use the sauce recipe and add it to whole wheat pasta. Also, you can top it with shrimp or chicken breasts and fresh-grated cheese! Yummy and still healthy!

Ingredients:
2-3 large zucchini, julienned
OR 2 cups whole wheat pasta 
2 large ripe avocado, peeled and pitted
1/4 cup fresh basil + more for garnish 
1 clove garlic
Juice of 1/2 lemon
1/2 cup almond milk
Salt and pepper to taste
1 Roma tomato, diced 

Non-vegan option: top with sautéed shrimp, grilled chicken breasts, or grated Parmesan 

Directions:
1. Sautée julienned zucchini in large fry pan with 1 tbsp olive oil until tender, stirring occasionally. Drain excess juices from pan. 
OR 
1. Boil pasta in water according to package. Cook until tender. Drain and rinse. 
2. In food processor, combine avocado, basil, garlic lemon juice and almond milk. Pulse until smooth. Add more almond milk if thinner consistency is desired. Season with salt and pepper. 
3. Toss warm zoodles/pasta with diced tomatoes and sauce. Garnish with fresh basil or other optional toppings. Enjoy!



Bruschetta "Zoodle" Pasta Salad


Bruschetta "Zoodle" Pasta Salad

Well, it's officially BBQ season here in Chicago! So excited for the nice summer weather! However, with the nice temperatures comes smaller outfits and bathing suits. Don't ruin your healthy eating in the summer! Here's a great side dish for grillin' season. This recipe is fresh, light, and low-cal! Also, it's vegetarian and gluten-free...BONUS!

Ingredients:
2-3 large zucchini
2 tbsp. olive oil (seasoned if possible)
1 Roma tomato, diced 
6 small marinated mozzarella balls, quartered
1/4 cup fresh basil, chopped
Salt and pepper, to taste
2 tbsp. balsamic glaze/balsamic reduction

Directions:
1. Using a spiralizer or julienne peeler, cut zucchini in to thin, noodle-sized pieces. 
2. For soft, pasta-like zoodles, sautée zucchini in olive oil over medium heat, stirring occasionally. Let chill, and stain excess juices before assembling salad.
3. For crisp zoodles, toss zucchini in 1 tbsp. oil. 
4. Add tomatoes, cheese, and basil to zoodles and toss until well combined. Season with salt and pepper to taste. 
5. Drizzle salad with balsamic and garnish with basil leaves. Let chill atleast 30 min before serving. Enjoy!


Monday, June 16, 2014

Spicy Avocado Tuna Salad


Spicy Avocado Tuna Salad

Now that it's beginning to get warm out (finally), this has become my new lunch go-to! This recipe is super quick and easy, not to mention tasty. At only 200 calories per serving this makes a perfect lunch or snack on the go. I like to enjoy my tuna salad on a 100 calorie sandwich thin or with pepper jack flavored nut thin crackers. 

Spicy Avocado Tuna Salad

Ingredients:
1 2.7 oz. to-go can chunk white tuna in water, drained
1 container wholly guacamole mini 100 calorie packs
1 tsp Siracha hot sauce
1/8 cup green onions, chopped

Directions:
1. Mix tuna and guacamole together until well combined. 
2. Drizzle with Siracha and top with green onions. Enjoy!




Monday, June 2, 2014

Skinny Jalapeño Ranch


Skinny Jalapeño Ranch

Usually I am not a huge ranch fan. I know it is totally defying my Midwest roots to dislike the stuff, but I think it just makes everything else taste like ranch and I want to taste the other flavors. However, we have a wonderful Chicago pizza chain we like to order from when we feel like splurging and they have amazing jalapeño ranch. It completely changed my mind about ranch. I wanted to put it on everything. However, slathering veggies and chicken with fattening ranch kind of ruins the health incentive. So I found a way to lighten up this yummy dressing for all the flavor without the cals! I hope you love it as much as I do! 

Skinny Jalapeño Ranch

Ingredients:
1 fresh jalapeño pepper, chopped (de-seeded if you want less spice)
1 7 oz. can sliced jalapeno peppers, juice drained
1 bottle light ranch

Directions:
1. In food processor or blender, add fresh and canned jalapeños. Blend until smooth consistency. 
2. Slowly add the light ranch, mixing every time, until well combined. 
3. Pour mixture in to jar or container and refrigerate at least 1 hour before serving. Enjoy!