Thursday, December 31, 2015

Banana and Peanut Butter Tacos

This is a super super super easy dish and really healthy. It's packed with protein, whole grains, healthy fats and fiber. It is perfect as breakfast or as a snack before or after a workout. I know you will love it! I wish I could vouch that it's healthy, but I am allergic to peanuts so have never actually had this one. Please leave your comments below!


Banana and Peanut Butter Tacos
3 whole wheat tortillas
100% natural peanut butter
3 bananas


1. spread the wraps flat on a plate
spread the peanut butter across the wraps
peel the banana and place it down in the middle of the wrap and then roll it
slice into thirds

Serve! Delicious! 

Sunday, December 27, 2015

Asian Baked Salmon with Peppers

This recipe is very simple. It's also super tasty. I made this for my parents and then they made it again for a dinner party. It was  huge hit.

Asian Baked Salmon with Peppers
2 pieces of 6 oz. fillets
3 tbsp. sugars
1/3 c. soy sauce
1/4 c.of sesame oil
Sesame Seeds
1 small yellow pepper
1 small red pepper
1 small orange pepper
Ken's Italian Dressing

1. mix the sugar, soy soy sauce and sesame oil together - allow it to marinate in the fish for at least 30 minutes - ideally an hour, no more. Leave some of marinate in the mixing bowl for later
2. preheat oven to 325. remove the fish and pour a few tbsp. of the mixture over the fish and cook for 25 minutes
3. Once it is done - take the fish out of the oven and drizzle some remaining marinate over it and sprinkle sesame seeds over it as well. Place back in the oven for 5-10 minutes before serving. Make sure the oven is off though - it will remain hot even though your turned it off.

Dice the peppers small and mix in dressing to create a pepper salad. Serve w/ salmon! Delicious!



Sunday, November 29, 2015

Holiday Bark

So this recipe may not be the healthiest, but part of being healthy is knowing when to let loose and enjoy the yummyness of the holidays! For this post I've included 2 recipes - one for Christmas and one for Chanukah.


Christmas Bark
1/2 can of honey roasted peanuts
1/2 can of honey roasted cashews
1 tbsp. honey
1 cup of semi sweet chocolate
1 cup of crushed pretzels
1 package of peanut butter baking chips
1 stick of butter
2 handfuls of crushed red and green
M and Ms.

In a saucepan melt the butter, then slowly add the peanut butter chips. Keep a close watch and stir until nice and creamy - don't let it get burnt.

Pour the melted creamy peanut butter mixture into a greased pan. Then add your crushed pretzels, crushed candy, choc. chips, and nuts - mix well

then drizzle your honey on top. Cover it with saran wrap and place in freezer for 8 hours or overnight.
Remove from fridge and 30 minutes before serving. Enjoy!

Chanukah Bark
1/2 can of honey roasted peanuts
1/2 can of honey roasted cashews
1 tbsp. honey
1 cup of semi sweet chocolate
1 cup of crushed pretzels
1 package of peanut butter baking chips
1 stick of butter
2 handfuls of crushed blue and white M and Ms.

In a saucepan melt the butter, then slowly add the peanut butter chips. Keep a close watch and stir until nice and creamy - don't let it get burnt.

Pour the melted creamy peanut butter mixture into a greased pan. Then add your crushed pretzels, crushed candy, choc. chips, and nuts - mix well

then drizzle your honey on top. Cover it with saran wrap and place in freezer for 8 hours or overnight.
Remove from fridge and 30 minutes before serving. Enjoy!

Friday, November 27, 2015

Thanksgiving - Pumpkin Pie!!

So I was really nervous the first time I made pumpkin pie. First, I didn't think anyone would want it since I don't like pumpkin pie and second, I had never made pie before and it just seemed hard. But I said - what the heck let me go for it. I did - and it turned out amazing! Now I make it every year (okay well I've only ever made it 2 times but from now on I am making it every year).

The one good thing about this recipe is that it's healthy, so even after you're filling and high calorie Thanksgiving meal you can still have your cake  pie and eat it too!

Pumpkin Pie
1 can of pumpkin puree
1 egg
1 cup of packed light brown sugar
2
tbsp. whole wheat flour
1 tsp. ginger
1/2 tsp. nutmeg
dash of salt
dash of pepper
2 tbsp. melted margarine (or butter)
1 1/4 cup of non dairy creamer
pie crust

Mix all ingredients together. Pour into crust.
Preheat oven to 375 and cook for 50 minutes.

To check to see if it is done - place fork in center. It should be firm. 

Monday, October 26, 2015

Alabama Chicken Casserole

Here's to good old southern food! If it aint fried then it aint good, but if it is fried then it aint good for you. Here is a good alternative to good southern food.

Fried Chicken Casserole
2 tbsp. of whole wheat flour
1/4 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
2 eggs
2 chicken breast
1/2 bag of frozen corn or 15 oz
1 small tomato
2 green onions
2 tbsp. chili sauce
1/2 pound of whole wheat pasta

1. pat the chicken flat
2. pat in in flour
3. soak it in egg
4. then take 2 tbsp. flour, paprika, salt, garlic powder and pepper and mix it together
5. coat the chicken in the mixture
6. fry in olive oil for about 8 minutes on each side
7. cook the pasta al denta - drain it
8. mix the frozen corn, pasta and chili sauce and chopped tomatoes and green onions together
9. bake it at 350 for 50 minutes

Serve w/ the fried chicken! Delicious! 

Tuesday, October 13, 2015

Veggie Lasagna Rolls

This is a new recipe of mine. But I promise you it is a good one. 

Veggie Lasagna Rolls

1/2 package of whole lasagna 
1/2 jar of marinara sauce
8 oz package of pizza cheese
1 egg
1 cup of low fat cottage cheese
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 cup of chopped red pepper
1/2 cup of mushrooms (canned or fresh)
1/2 cup of cook broccoli florets (done al dente)

1. cook the lasagna rolls for 7 minutes - you want them half cooked but still firm
2. beat the egg and mix in the the cottage cheese, onion powder, garlic powder and vegetables
3. add it 1/2 package of cheese and mix it well
4. roll out the lasagna rolls and place 1 large spoonful on the roll and then roll it somewhat tightly
5. place it in the baking pan - continue until your mixture is done
6. pour the sauce over the rolls and then sprinkle it with the remaining pizza cheese

Bake at 375 for 1 hour

Serve!!!

*Serves 8

Wednesday, September 30, 2015

Apricot Baked Chicken

So I don't really remember the first time I made this but I remember one of the times I made it for a special dinner with some of dad's soccer friends. They raved about it for a while - even 3 years later they still talk about "Loni's apricot chicken"

Simple and Yummy - I promise!!

Apricot Baked Chicken
8 chicken thighs
1 cup of apricot jelly
3/4 cup of Russian dressing
1/4 tsp. onion powder

Mix all ingredients together. Pour over chicken and bake it at 350 for 1 hour and 25 minutes.

That's it!! 

Sunday, June 21, 2015

Summer Spring Roll

Okay, so I know what you are thinking - spring roll - sushi! But no! I don't like sushi. I had it once at my cousin's wedding and I almost gagged. I don't know how anyone eats raw fish. This a summer roll with all foods that remind you of summer.

Summer Spring Roll
1 banana
2 kiwi
6 strawberries
1 puff pastry dough (half the package - defrosted
1 tbsp. butter
cinnamon
confectionery sugar

Preheat oven to 400

1. slice the fruit into 2 inch pieces.
2. flatten out the dough and place the fruit inside of it and then roll it up.
3. melt the butter and spread it over the dough
4. sprinkle it with cinnamon
5. bake it for 50 minutes
6. while it's hot sprinkle it with the confectionery
sugar

Let cool- Eat up!

Monday, June 15, 2015

Parmesan Fried Tilapia

So normally when I make these fried dishes I use bread crumbs, but it got me thinking why use bread crumbs? They're more filling and they add extra unwanted calories. Don't get me wrong, I still think there is a time and place for bread crumbs (when making patties, you MUST use them). But if you plan to fry something - skip the bread crumbs and make your own delicious mixture.

Parmesan Fried Tilapia
1 package of tilapia (normally there are about 5-6 thin pieces of it)
1 egg
handful of whole wheat flour
3 tbsp. Parmesan cheese
I mix cumin, paprika, garlic, onion, oregano all together - but you can make your own.
Oil - for frying

1. wash the fish and then coat it with the flour
2. drain in in the egg
3. then evenly coat the fish with your mixture
4. fry it for about 6 minutes on each side

Serve!!


Monday, June 1, 2015

Las Vegas Spinach Salad

In 2004, my family went to Las Vegas for my 16th birthday. With the way the calendar fell out that year I had a week off from school so it worked out really well. One night we were invited to a family from Vegas for a meal and the woman made this salad. So we, my family call it the Las Vegas Salad because we LOVED it so much and it was introduced to us in Las Vegas. It is super simple and healthy too! Enjoy!!


Las Vegas Spinach Salad
1 bag of baby spinach (stems removed)
1 can of black olives - sliced thinly
2 handfuls of blue chips crushed into small pieces (not too small though - be careful)
3 heaping tbsp. of low fat mayo
3 tbsp. of chili sauce

Mix the spinach, blue chips and olives in a bowl

Mix the mayo and chili sauce together.

Add the dressing to the salad and stir well - serve immediately.  If you want to make it ahead of time that is fine - but don't add the dressing until you're ready to serve or the chips will get mushy.


I forgot to take a picture - as soon as I do (next time I make it) I will post a picture, until then you will just have to trust me! :)

Thursday, May 28, 2015

Pasta Palooza

If you're a pasta lover then you will love (love) this recipe. It isn't a diet friendly dish - I like to call it "after the diet" meaning I believe it works for someone who is trying to maintain their weight.

Pasta Palooza

1. 1 pound of rigatoni pasta
2. 1 cup of Parmesan cheese
3. 1/2 tsp. garlic
4. 1 onion
5. 2 cups of cooked peas
6. 1/4 cup of vodka
7. 1 cup of heavy cream

1. cook the rigatoni according to the directions - set aside
2. chop the onions and saute it in 1 tbsp. olive oil until translucent
3. add the heavy cream and vodka and allow it to simmer for about 7 minutes
4. add in the garlic powder and peas and simmer for an additional 5 minutes
5. add the cream to the pasta and stir well and then add in the Parmesan cheese
6. serve immediately
!   

Monday, May 11, 2015

Mexican Baked Salmon

So I was very bored. As I am a lot of the time when I create new recipes. This one I was just thinking what can I marinate the fish it that I haven't done before. I looked in the cabinet and saw ketchup and said "hmmm this could work" And well the rest is history and in my dad's stomach! He and my mom loved this recipe. My mom was so shocked and impressed with the stuff I come up with.

Enjoy!


Mexican Baked Salmon

1 tbsp. chili powder
2 tbsp. honey
2 tbsp. ketchup
2 minced garlic cloves
Squirt of lemon
1 tbsp. soy sauce
1 tsp. veg oil


Mix all ingredients together.  
Marinate for 2 hours


Bake for 30 minutes at 350

This is excellent when served with a salad and a side or orzo or couscous. Add some spicy spices to really enhance the taste.

Monday, May 4, 2015

Salmon with Cream Sauce and Garlic String Beans

I've only made this recipe twice, but I think my family wishes I had made it ten times! They love it. As my dad would say "I need to eat it slow so it can last longer". My mom says "please hand me the tin foil so I can scrape every last bit of it". I say "let's just make it again!" Either way - you will for sure love it (and so will your pants- they won't go up at all!) The healthiefoodie will deliver again.

Salmon with Cream Sauce and Garlic String Beans

This serves 2:

handful of fresh string beans - washed and chop off the ends
garlic powder
olive oil

2 pieces of 4 oz. salmons
1/2 cup of sour cream
1 tbsp. grated Parmesan cheese
1/4 tsp. garlic powder

1/4 tsp. onion powder
1/2 tbsp. veg. oil
1 tbsp. low fat mayo
squirt of lemon juice
dried parsley

String Beans
Put the string in a pot of water - make sure the water just covers the string beans. add about tsp. of olive oil and sprinkle a generous amount of garlic powder. Cook for 25 minutes uncovered - stir occasionally.

Salmon
Clean the salmon and pat dry.

1. mix sour cream, veg oil, mayo, lemon juice, garlic, onion and Parmesan and put in a container
2. then put salmon in the container and allow it to marinate for 30-60 minutes

Preheat oven to 350 - sprinkle parsley
Cook for 30 minutes.

Serve together and enjoy!



Sunday, April 26, 2015

Taco Soup

So last week I was in the mood to cook up something new. I was just tired of making the same things. I looked in the cabinet and created a new recipe of my own. It's really yummy, or at least that is what everyone told me!

Taco Soup

8 oz of cheese tortellini (1/2 pound)
8 oz. of morning star farm crumbles
ketchup
1 can of red or black beans
10 oz. can of corn
1 can of diced tomatoes or 3 fresh tomatoes
1 tbsp. chili powder
1/2 tsp. onion powder
1/4 tsp. garlic powder
Tomato Juice or Regular V8 Juice
Parmesan Cheese

1. cook the pasta according to directions and set aside
2. heat the crumbles in the ketchup until soft
3. mix the tomatoes, corn, beans and crumbles in pot and then add the juice
4. heat for about 3 minutes on high stirring often
5. add in the pasta and spices - heat up
6. pour into bowls and sprinkle with a generous amount of Parmesan

All Done!!


Sunday, February 15, 2015

Mushroom Puffs

This recipe if for my dad. He's a mushroom lover!

Mushroom Puffs

1 package of fresh mushrooms
2 tbsp. butter
dash of salt
1/4 tsp. garlic powder
package of puff pastry sheets
egg
sesame seeds

1. heat the butter in a skillet
2. add the mushrooms and cook for about 4 minutes on each side
3. preheat oven to 350
4. lay the puff pasty in flat and add the mushrooms and then sprinkle with garlic and salt
5. roll tightly - beat the egg and the brush on top of puff pastry
6. sprinkle the sesame seeds and bake in oven for 40 minutes

Delicious! 

Saturday, February 7, 2015

Spinach Macaroni and Cheese

So everyone loves macaroni and cheese. Some like it from the box and some like homemade and some like both ways. But everyone also knows that as tasty as macaroni and cheese it, it isn't exactly good for your waistline. Furthermore, when you eat this wonderful stuff you sure don't stop at one serving which then makes it even worse! Which is why I have developed a healthy way to make macaroni and cheese with a little twist - I call it the spinach twist!

Spinach Macaroni and Cheese

1 box of whole wheat macaroni (elbows is best but really any kind of pasta will do)
1 package or bag of fresh spinach
1 1/2 tbsp. olive oil
1/2 tsp. onion salt
1/2 tsp. garlic salt
2 cup of milks
2 packages of cheddar shredded cheese
1/2 onion
salt/pepper

1. boil the water, once it comes to a boil add in the pasta and cook it for 7 minutes

Meanwhile-
2. break of the spinach and take off the ends and put into a blender
3. add the olive oil and puree it. then pour into bowl and add onion and garlic salt and stir - set aside.

4. drain the pasta and then mix cheese and 1/2 cup of milk with the noodles. then add the spinach puree sauce.
5. pour into a deep baking dish and pour in the rest of the milk until the milk is half way up the dish. slice up some onions and put on top and then sprinkle it with salt and pepper

Bake for 50 minutes.

Serve and Yum!

Monday, January 19, 2015

Chicken Pasta Ala King

So this is an excellent recipe that is derived from the blog sixsisterstuff.com They have great recipes. Some are healthy, some are not but either way I highly recommend the site. This dish is really good for you and is packed with so many nutrients. It's good for the whole family - kids, parents, grandparents! I promise you it will leave every single person is your family asking for seconds and thirds!

Chicken Pasta Ala King
2 cups of frozen peas
1 cup shredded carrots
1 15 oz. can of mushrooms
1 onion chopped
28 oz. chicken broth
1/2 tsp. pepper
1/2 tsp. onion powder
1 tsp. salt
1 tsp. garlic powder
2 tbsp. flour
2 tbsp. margarine
8 oz (2 large pieces) of baked white chicken breast - shredded
1/2 c. nondairy creamer mixed with 1/2 cup of water
1 box of pasta


1. melt the butter - add the onions and cook them for 5 minutes until translucent
2. add in the peas, carrots and mushrooms and cook them in the butter for 5 minutes
3. add in the broth and flower and cook the vegetables for additional 5 minutes
4. add in the chicken and creamer and water and spices and bake in the oven covered with aluminum foil for 30 minutes
5. about 15 minutes in - boil water, add in the pasta and cook for 10 minutes. drain well
6. pour the pasta into each bowl and serve the chicken and veggie mixture on top of the pasta

Serves 8 - Yummy! 

Monday, January 12, 2015

Corn and Bean Salad

Every Christmas and summer I volunteer at Elijah's Promise's, a local soup kitchen where I live. When I was volunteering last Christmas in 2013 they made this salad that I knew it would be perfect for my blog. It's healthy and high in protein, fiber and has lots of veggies!!


Corn and Bean Salad
1 green pepper
1 carrot (grated)
1 can of corn
1 can of black beans
balsamic vinegar dressing (I make my homemade since I can never find a kosher kind in the store).

Optional - add some red pepper for some extra color

Balsamic Vinegar Dressing
1 c. balsamic vinegar
1/2 cup olive oil
2 tbsp. red wine vinegar
1/2 tsp. salt
tsp. sugar
1/2 tsp. onion powder
1.4 tsp. garlic powder


dice the green pepper, grate the carrots, add the corn and black beans and mix in the dressing. allow it to marinate for couple hours and serve! It's that easy! 

Sunday, January 4, 2015

Garlic Baked Salmon

So this recipe was inspired by the website SixSisterStuff which I found through the blog mixandmatch.blogspot.com. I changed it a little so if you want my version don't go to Six Sister Stuff - their's is different. I made it tonight for my mom and dad and they loved it. My dad kept reaching over and taking my mom's. My mom, being the sweet woman that she is let him but said to me "you better make this again for me". This recipe is super healthy and so easy. I promise you that you're going to LOVE LOVE it!

Garlic Bake Salmon
2 3 oz. pieces of salmon
3 large cloves of garlic
garlic salt
2 tbsp. olive oil
1/4 tsp. dry basil
1 tbsp. butter

1. crush the garlic
2. place in olive oil- add the garlic salt and dry basil
3. heat it in the oil for about 2 minutes
4. place salmon and garlic basil oil marinate in a bag or container and marinate for 1-2 hours.
5. preheat oven to 350
6. melt the butter in a pan and add a little more garlic and salt and pour over the salmon along with marinate
7. bake for 30 minutes

Serve! (best serve with a garden salad and some chips or crackers on the side- or at least that is how I served it)

It's that easy! It's that good! It's that perfect!! YUM!