Buffalo Chicken Meatballs

 Football season requires plenty of appetizers.  Wing sauce and meatballs are both classic favorites.  So why not marry them and make them a bit healthier?  :)  This recipes uses ground chicken and heart-healthy olive oil compared to fried foods and fatty meats.  Eat them by themselves, dipped in (fat-free or low-fat) ranch or bleu cheese dressing (or if you prefer less chemicals/preservatives, try my healthy Ranch Sour Cream Dip, in the photos), or paired with cheese and celery.

Ingredients:
3/4 Cup Wing Sauce (I used Ashanti, could use Frank's--but higher in sodium--you really gotta check the sodium on wing sauce--it can get c-r-a-z-y high), plus more to serve (optional)
1 Tbsp. Olive Oil
1 lb Ground Lean Chicken (as lean as you can find!)
1 Egg
1/2 Cup Plain Breadcrumbs (or Panko)
1/2 Cup Celery, finely diced
1/4 Cup Minced Onion
1/2 Cup Reduced-Fat Mozzarella Cheese (or use a Bleu--I just prefer mozzarella/ranch flavors with my wing sauce)
1 tsp. Minced Garlic

Directions:
1.  Preheat oven to 400 degrees.  Cover a baking sheet with foil and spray with nonstick spray (butter flavored or olive oil is my preference).
2.  Combine all the remaining ingredients in a large bowl.  It will be pretty sticky.
3.  Roll the meat into 1" balls (use an ice scream scoop if you prefer consistency).  Place on baking sheet in single layer.  Bake until cooked through, about 15 minutes.
4.  Remove from oven and let cool a few minutes.  Place on dish to serve.  Drizzle extra wing sauce over meatballs if you prefer (I did not) and serve with dressing and celery.

Enjoy!

Black Bean & Corn Chicken Bake

With a dissertation to do, moving to a new home, and caring for our 8-month-old son, I am all about easy and quick dinners.  This meal was inspired simply by wanting a quick meal and discovering I had beans, chilies, and corn at home.   It's fairly similar to the Lime Chicken with Black Bean Sauce recipe I have, but there are some differences in terms of ingredients and preparation.  This dish is a great meal for your health too, with lean chicken breasts, heart-healthy and anti-oxidant loaded black beans, salsa, and corn.  And besides that, it's low in calories and absolutely tasty.  And did I mention easy, very easy?

Ingredients:
4 Chicken Breasts, Cut into two strips
1 Can Black Beans
1 Can Green Chilies
1 - 10 oz Bag Frozen Corn
1/3 Cup Salsa
1 Tbsp. Dried Cilantro (or 3 Tbsp. Fresh)
1 Cup Low-fat/Non-fat Mexican Blend Shredded Cheese

Directions:
1.  Preheat oven to 375 degrees F.  Spray a 9x13 baking dish with cooking spray.  Place defrosted chicken breasts in dish.
2.  Pour remaining ingredients over the top of the chicken.  Bake for 35-40 minutes, or until chicken is tender and juices run clear.

Enjoy!  Top with extra salsa and sour cream if you prefer.

Pumpkin Chai Tart & Tartletts

It is clearly fall now with the brisk, chilly air, the leaves beginning to fall, football, and Halloween coming up soon.  Fall is definitely a favorite season of mine.  With it, comes exciting food changes too.  I had an amazing Pumpkin Pie Chai Tea the other day at Mayorga Coffee and decided I needed to not only make a similar recipe at home--you can find the recipe for Pumpkin Pie Chai Tea (or latte) here.
Then, I realized I also had to make it in a pie (or a tart or tartlett).  Not only is this dish absolutely amazing in terms of deliciousness, but it's a great home air-freshener too (bake this and your place will smell awesomely like fall should smell). .
Note that I included photos of both a tart (large pie size) and tartletts (approx 6" across).  You could also make mini-tartletts...just modify your cooking times (the smaller they are, the less time they need to cook).

Ingredients:

Pumpkin Chai Filling
2 Cups Chai Tea, Strongly Brewed (I used 4 bags, steeped about 5-7 minutes)
8 Ounces Cream Cheese, Softened (Reduced or Non-Fat)
1/2 Cup Agave Nectar (or could just use White Sugar if you prefer)
1/2 Cup Sour Cream
1 Egg
2 Egg Yolks
2/3 Cup Pumpkin Puree (Fresh or faster route and do canned)
1/2 tsp. Salt
1 tsp. Vanilla Extract

Shortbread Crust
3/4 Cup Butter, Softened (1 1/2 sticks, Organic, of course)
1/2 Cup Powdered Sugar
1 tsp. Vanilla Extract
1/2 Cup All-Purpose (organic) Flour
1/2 Cup Rice (organic) Flour
1/4 tsp. Salt

Directions:

Pumpkin Filling
1.  Preheat oven to 350 degrees.  Put brewed Chai tea in a small saucepan over medium-high heat.  Bring a boil and reduce to 4-5 Tbsp.  Set aside and cool.
2. In a mixing bowl, cream together agave nectar and cream cheese.  Add sour cream and mix well.  Add eggs/yolks in, one at a time.
3.  Add pumpkin, salt, vanilla, and Chai tea reduction.  Stir together.

4.  Pour into tart pan lined with shortbread crust.
5.  Bake at 350 about 45-55 minutes, or just until set for large tart.  For tartletts, bake about 35-45 minutes, or until set (25-35 minutes for mini-tartletts).


Shortbread Crust
1.  Cream together the butter and powdered sugar.  Add in vanilla.
2.  Slowly add in the flour and salt, just until combined.
3.  Cover in plastic and set in refrigerator for about an hour.
4.  Once dough is back to room temperature, roll to 1/4" thickness and mold to tart pan.
5.  Bake once filled with Pumpkin Chai Filling.

Enjoy! Sprinkle with pumpkin pie seasoning, nutmeg, or cinnamon.  Top with whipped cream or chocolate shavings.  Best enjoyed on a chilly night, snuggled up, with a mug of pumpkin pie chai tea. :)

Carrot & Sweet Potato Soup

So lately I've been making a lot of baby food and spending less time being innovative in the kitchen for the adult meals.  Last week, I was making some plums, carrots, and sweet potatoes for Maxwell to eat and had more than enough potatoes and carrots left over.  Thus, I decided to make a Carrot and Sweet Potato Soup for an adult dinner!  You can follow either set of instructions (pureeing carrots and potatoes first, or later on).
Very healthy meal, loaded with beta-carotene, vitamins A, B6, K, C and dietary fiber.

Ingredients:
1 lb Fresh Carrots (peeled, cut into roughly 1" pieces) (Organic, preferably)
2 Sweet Potatoes/Yams (Organic, preferably)
2 Tbsp. Butter (again, Organic, you get it, I know...)
1/4 Cup Minced Onion (or Chopped Fresh Onion)
2 Tbsp. Minced Garlic
1/2 Cup Dry White Wine
4 Cups Water
1 Bouillon Cube (Vegetable or Chicken) (or 2 tsp. Granulated Bouillon)
Sea Salt, to taste
Black Pepper, to taste

Directions:
1.  Peel the sweet potatoes and cut into 1" cubes (roughly, precision not needed).
2.  Cook butter, onion, garlic, carrots, and potatoes in a large stockpot over medium heat for 5-7 minutes.  Pour in the wine and cook 2-3 minutes, or until it is reduced about 50%.
3.  Add water and bouillon and bring to a boil (turn heat to medium-high).
4.  Reduce heat to low and simmer for 15-20 minutes, or until carrots and potatoes are tender.
5.  Remove from heat and puree. You can do this with a regular blender, immersion blender, Baby Bullet in my case (it was a great gift!), or whatever (even a masher).  I actually use my immersion blender A LOT too. You will have to blend in batches, most likely.
Now skip to the bottom....

Alternative Directions (Puree first):
(if for some reason you want pureed carrots or sweet potatoes alone for another dish/baby food)
1. Preheat the oven to 400 degrees F.
2.  Take peeled, cut up carrots and put in saucepan with 2 cups water.  Cook over medium-high heat for about 10 minutes, or until carrots are tender and break easily with a fork.
3.  Meanwhile, poke sweet potatoes with a fork multiple times.  Then wrap sweet potatoes in foil and bake in preheated oven for 45-55 minutes (depends on size of potatoes), or until potatoes are tender.
4.  Puree the carrots however you want.  You can do this with a regular blender, immersion blender, Baby Bullet in my case (it was a great gift!), or whatever (even a masher).  I actually use my immersion blender A LOT too.
5.  Using a fork, scrape off the skins of the semi-cooled sweet potatoes.  Puree them with your preferred device and remaining 2 cups water.
6.  Cook butter, onion, and garlic in a large stockpot over medium heat for 3-5 minutes.  Pour in the wine and cook 2-3 minutes, or until it is reduced about 50%.
7.  Add in carrot and potato purees and bouillon.  Cook over medium heat for 5 minutes, stirring well.
8.  Reduce heat to low and simmer for 10 minutes.

Feel free to vary it by stirring in different herbs (thyme or basil or ginger) and/or adding some light cream to it.  Top with croutons.  Season with the sea salt and black pepper, to taste.

Serve immediately and enjoy!

Pumpkin Pie Chai Tea

Pumpkin Pie Chai Tea.  I don't know if I need any further description than those words.  I haven't tried Starbucks' Pumpkin Spice Latte, but I bet it's got nothing on my recipe below....and if it does, well it costs a lot more than making it at home.  Additionally, this recipe uses chai tea instead of coffee or espresso.  Tips for making a Pumpkin Spice Latte with coffee or espresso instead or included below.
Try it with a tasty Pumpkin Pie Chai Tart or Tartlett.

Ingredients:
Makes 1 - 12 oz Mug or 2 - 6 oz Mugs
1/2 Cup Milk (Organic, Fat-Free)
2 tsp. Stevia, or other sugar substitute
1 tsp. Pumpkin Pie Spice (or use a blend of nutmeg, cinnamon, allspice, and dash of ginger)
1 tsp. Pumpkin Spice Syrup, optional (I did not use to keep sugar low, but would give your drink more pumpkin flavor oomph)
1 Cup Boiling Water
1 Vanilla Chai Tea Bag (or use regular Chai Tea and add 1 tsp. Vanilla Extract or Syrup)


Directions:
1.  Put tea kettle on stove and heat 1 Cup Water.  Pour into mug and add chai tea bag.  Steep for 5 minutes.
2.  Meanwhile, as tea steeps...  In a saucepan (or in microwave, if you want to go faster), combine milk, stevia, and pumpkin pie spice until just steaming.  Remove from heat.

3.  Pour tea into milk mixture.  Whisk rapidly to froth mixture (or use an immersion blender or regular blender).  Pour into one large mug or two small mugs.
4.  Top with lite whipped cream if you prefer and/or sprinkle with pumpkin pie spice.

You could alternatively pour the mixture over ice if you want an iced drink.

If you prefer a Pumpkin Spice Latte instead of Pumpkin Pie Chai Tea, you can substitute 1 Cup Extra-Strong Coffee (or 2 shots of espresso).   And be sure to add 1 teaspoon of vanilla extract or syrup to the mixture before frothing/blending.


Enjoy!

Chicken & Spinach Bake

Looking for an easy, healthy dinner (and low-carb, may I add)?  Look no further.  I made this meal last night and we'll just say it was such a hit with my husband that there weren't any leftovers. :)  This recipe combines lean chicken breasts with nutrient-dense spinach and gives it flavor with Parmesan and Italian-flavored seasonings.  I used Panko crumbs, which are lighter and healthier than regular breadcrumbs.  

Ingredients:
1 12-16 oz. Bag Frozen Cut Spinach, Thawed and Drained
1 Tbsp. Butter
2 Tbsp. Milk
1/4 Cup Parmesan and 1/3 Cup Parmesan, divided
1 lb. Chicken Breast Fillets, Thawed
1/2 Cup Panko Crumbs (or regular breadcrumbs)
1 tsp. Oregano
1 tsp. Basil
Dash of Black Pepper and Sea Salt
2 Tbsp. Extra-Virgin Olive Oil

Directions:
1.  Preheat oven to 400 degrees F.  Spray a 9x9 baking dish with cooking spray.
2.  On the stovetop over medium-low heat, combine the spinach, butter, milk, and 1/4 Cup Parmesan.  Stir, about 5 minutes, or until butter is melted and mixture is well-combined.
3.  Combine the Panko crumbs, 1/3 Cup Parmesan, oregano, basil, black pepper, and sea salt in a small bowl.
4.  Spread the spinach mixture on the bottom of the baking dish.
5.  Spread extra-virgin olive oil on the chicken breast pieces.  Coat in Panko mixture and place on top of spinach mix.
6.  Bake for 35 minutes.  Serve immediately.

Enjoy!

Chocolate Chip Pudding Cookies

Looking for a yummy cookie?  Try a twist on a traditional chocolate chip by using pudding.  Adding pudding mix gives the cookies a lot of texture and form (look great aesthetically), in addition, great flavor.  My Mom makes A-M-A-Z-I-N-G Chocolate Chip Pudding Cookies, and here is my version of them.  We are going to some friends' house tomorrow night and I needed a dessert option that can sit in the car all day, because I don't have time to come home (in a cooler though, just in case it gets super-hot).  Cookies are a perfect solution...and who doesn't love a good cookie?  I hope you enjoy them!

Ingredients:
1 3/4 Cup All-Purpose Organic Flour
3/4 Cup Whole-Wheat Organic Flour
1 tsp. Baking Soda
1/2 tsp. Sea Salt
1 Cup Organic Butter, Softened (2 Sticks)
1/4 Cup White Sugar
3/4 Cup Brown Sugar, Packed
1 Pkg. (4 oz) Instant Vanilla Pudding

1 tsp. Vanilla Extract

2 Eggs
1 Pkg. (12 oz.) Chocolate Chips

Directions:
1.  Preheat oven to 350 degrees.
2.  Combine flours, soda, and salt in a mixing bowl.  Set aside.
3.  Using your kitchenaid, or another mixer, beat together the butter, sugars, and vanilla pudding until fluffy.  Mix in the vanilla extract and eggs, one at a time.

4.  Slowly beat in the flour mixture, just until well-combined.
5.  By hand, stir in the chocolate chips (and nuts, if you choose to).
6.  Drop by heaping teaspoonful onto ungreased cookie sheet, about 2 inches apart.  Bake for 8-10 minutes.

Cool and Enjoy!

Blueberry-Banana Smoothie

A few months ago, I bought an immersion blender and have been loving it!  It's so great for making quick smoothies, blended drinks (ie margaritas), pasta sauces (ie my Healthy Tomato Pasta Sauce), soups, mashed potatoes, whipped cream, and ok...the list goes on and you get it by now.   A perfect breakfast or snack on a hot, summer day is a smoothie.  In this recipe, I used anti-oxidant-loaded blueberries and potassium-rich bananas for a sweet, creamy, delicious, healthy drink.

Ingredients:
1 Small Banana, Sliced
1 Cup Frozen Blueberries (Organic)
1/2-3/4 Cup Skim Organic Milk (or Soy Milk if you prefer)
1-2 tsp. (Organic) Agave Nectar, optional (as a sweetener--I used 1 tsp and it was perfect)

Directions:
1.  Put all ingredients in your immersion blender's mixing cup (or you can use a regular blender) and mix until fairly smooth and well-combined.  Serve immediately!

Feel free to mix it up by adding Stevia (another natural sweetener, this one no-calorie), honey, or some Flax Seeds (for adding brain-boosting omegas).  For a thicker smoothie, add a little bit of nonfat plain or vanilla yogurt.

Enjoy!

Lime Chicken with Black Bean Sauce

I love a meal with the spicy, exciting, flavorful tastes of Mexican and Spanish cuisine.  This recipe combines traditional Mexican flavors of lime, cilantro, black beans, tomatoes, and green chilies in a heart-healthy way.  Serve with some Spanish rice, or as a meal by itself.

Ingredients (serves 4):
Lime Chicken:
Juice of 1 Lime (Roughly 2 Tbsp. Lime Juice)
1 1/2 Tbsp. Extra-Virgin Olive Oil
3 tsp. Dried Cilantro (or 3 Tbsp. Fresh)
Black Pepper and Sea Salt, to taste
1 lb. Chicken Breasts, Thawed

Black Bean Sauce:
1 Can (15.5 oz) Black Beans (Organic)
1 Small Can Green Chilies
1 Can (15.5 oz) Diced Tomatoes (Organic)
1 tsp. Chili Powder
1 tsp. Onion Powder
2 Tbsp. Minced Garlic
3 tsp. Dried Cilantro (or 3 Tbsp. Fresh)
1/4 Cup Light Mexican-blend Shredded Cheese

Directions:
1.  In a small bowl, stir together olive oil, lime juice, cilantro
2.  Place chicken breasts in 9x9 baking dish (sprayed with cooking spray).  Pour lime marinade over the top and let sit for about an hour or two (could let sit overnight in refrigerator if you'd like).
3.  Preheat oven to 375 degrees F.  Put chicken in oven for 30 minutes.

4.  Meanwhile, over medium heat in a large saucepan, stir together the black beans, green chilies, tomatoes, and minced garlic.  Stir to combine flavors for 15 minutes.
5.  Reduce heat to low.  Add in the cilantro and shredded cheese to the black bean mixture.  Stir occasionally for 10 minutes.
6. Either using a masher, or a blender (immersion or regular), lightly puree the black bean mixture.  Don't over-mix, just a short minute to slightly puree the mixture (but you still want some big chunks of beans, etc).
7.  Remove chicken from oven.  Place chicken breast on plate and top with heaping spoonful of black bean sauce.  Serve immediately with a fresh lime quarter to squeeze over chicken.

Enjoy!

Cucumber Dill Salad

Looking for a healthy, quick summer salad?  This cucumber salad just takes a few minutes, is super easy, healthy, and delicious.  Serve it as a healthy side dish (and alternative to potato salad or coleslaw) for summer grilling and BBQ.  Yuumm.

Ingredients:
1 English Cucumber, Cut into thin slices
1/2 tsp. Sugar (or Substitute, I used Stevia)
1 tsp. Sea Salt
1 1/2 Tbsp. White Vinegar (or Cider Vinegar)
1 tsp. Dill Weed
Optional: Ground Black Pepper, to taste

Directions:
1.  Combine all ingredients in a bowl, stir or toss well to coat.  Let sit for a few minutes and serve cold.

Enjoy!