Zucchini and avocado soup

Prep Time: 18 minutes
Cook Time: 7 minutes
Other: 2 hours, 30 minutes
Yield: 4 servings (serving size: 1 cup soup and 1/4 cup salsa)

Ingredients

• 3 cups chopped zucchini (about 2 medium)
• 1/2 cup thinly sliced green onions, divided
• 1 (14-ounce) can vegetable broth (such as Swanson)
• 1 1/4 cups diced seeded peeled cucumber (about 1 large)
• 1 tablespoon chopped fresh cilantro
• 3 tablespoons fresh lime juice, divided
• 1/2 teaspoon salt, divided
• 3/4 cup diced peeled avocado (1 medium)
• 3/4 cup low-fat buttermilk
• 1/4 teaspoon ground cumin

Preparation

Combine zucchini, 1/4 cup green onions, and broth in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 5 to 7 minutes or until zucchini is tender. Remove from heat; cool 30 minutes.

While zucchini mixture cools, combine remaining 1/4 cup green onions, cucumber, cilantro, 1 tablespoon lime juice, and 1/4 teaspoon salt in a small bowl; toss well. Cover and chill.

Place remaining 2 tablespoons lime juice, remaining 1/4 teaspoon salt, zucchini mixture, avocado, buttermilk, and cumin in a blender, and process until mixture is smooth. Cover and chill at least 2 hours. Pour soup into bowls, and top with cucumber salsa. Serve chilled.

Nutritional Information

Calories:

123 (54% from fat)

Fat:

7.3g (sat 1.5g)

Protein:

5.1g

Carbohydrate:

13.0g

Fiber:

5.1g

Cholesterol:

2mg

Iron:

0.6mg

Sodium:

768mg

Calcium:

76mg

Southwestern salad w/corn and avocado

Prep: 20 minutes. Stand corn cob, stem removed and pointy end up, in a deep bowl. Cut downward with a sharp paring knife to remove kernels.

Ingredients

• 2 small heads romaine lettuce, torn into bite-size pieces (about 12 cups)
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 1/2 cups fresh corn kernels (about 3 ears)
• 1 avocado, chopped
• 1/2 red onion, thinly sliced
• 1/2 cup fresh cilantro sprigs
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lime juice
• 1/2 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 (9-ounce) bag baked tortilla chips (optional)

Preparation

1. Combine lettuce and next 5 ingredients (through cilantro) in a large bowl.

2. Whisk together oil and next 4 ingredients (through pepper) in a small bowl. Drizzle over salad; toss. Serve with chips or Quesidilla, if desired.

Quinoa, cucumber and tomato salad

4 cups water
2 tsp salt
2 cups quinoa, rinsed like crazy Rinsed like you have never rinsed before. Rinsed like it was your last day on Earth to rinse. No really, rinse the hell out of it.
1 cucumber, chopped
1 tomato, diced
1 red bell pepper, diced
3 Tbsp olive oil
3 Tbsp white wine vinegar
Kosher salt and ground pepper
1 Tbsp dried basil
1 Tbsp dried parsley

In a medium saucepan, add water and salt. Bring to a boil over high heat. Add quinoa. Cook uncovered until most of the liquid is absorbed and the quinoa is sputtering, about 10 minutes. Turn heat to low and simmer until all liquid is evaporated, about 5 minutes. Remove from heat and scoop quinoa into a bowl. Set aside and cool.

Once cooled, add cucumber, tomato and red bell pepper. Stir to combine. Add olive oil, white wine vinegar, season with salt and pepper and add basil and parsley. Stir well. Check seasonings and add more if needed.

Yields 6 servings.

Fresh corn salad

I'm dreaming of summer... Can't wait to try this. It just doesn't seem right to use canned or frozen corn.

5 ears corn, shucked
1/2 cup diced red onion
3 Tbsp cider vinegar
3 Tbsp olive oil
1/2 tsp kosher salt
1/2 tsp ground pepper
Handful of chopped fresh basil

Put a large pot of water on to boil. Boil corn cobs for 3 minutes. Remove cobs from pot and set on a towel to cool. Once cooled, cut kernels off the cob and put into a medium bowl. Add red onion, vinegar, olive oil, salt and pepper. Mix well to combine. Sprinkle on fresh basil.

Yields 4 servings.

Edamame Hummus

1 lb frozen shelled edamame, about 3 cups
1/3 cup water
1/2 cup tahini paste
1 lemon, zested and juiced
3 garlic cloves, peeled and smashed
2 tsp salt
1/2 tsp ground cumin
4 Tbsp extra-virgin olive oil
A small handful of chopped fresh parsley

In a medium pot of water set on high, boil the edamame. Cook until tender, about 5 minutes. Drain into a colander and run under cold water until no longer hot and drain.

Pour edamame in the bowl of a food processor (or blender). Add the water, tahini, lemon juice and zest, garlic, salt, cumin, and olive oil. Process until smooth. If it appears thick, add a little more water while the machine is on.

Transfer hummus to a shallow dish. Drizzle on a small amount of olive oil and sprinkle with fresh parsley. Serve with vegetables

Avacado and cilantro deviled eggs

6 hard-boiled eggs, peeled
1 avocado
1/2 tsp lime juice
1 Tbsp finely minced red onion
1 Tbsp finely chopped cilantro
A few dashes of Tabasco sauce
A few grinds of pepper
1/2 tsp sea salt

Cut eggs in half lengthwise. Carefully scoop out the yolks and put into a medium bowl. Put egg halves on to a platter and put into the fridge.

With a fork, crumble up the egg yolks. Cut avocado in half and remove the pit. Scoop out the avocado flesh and add it to the egg yolks. With a spoon, mix well, until the yolks and avocado are creamy. Add lime juice and mix well. Add red onion, cilantro, Tabasco, pepper and salt. Mix well to combine.

Remove egg halves from the fridge. Using a small cookie scoop, scoop avocado yolk mixture into the egg halves. Garnish with a single cilantro leaf. Serve immediately, or before the avocado browns.

Strawberry syrup

4 cups diced fresh strawberries
½-¾ cup sugar, depending on your taste
½ cup water
1 tsp lemon juice
1 Tbsp cornstarch
3 Tbsp water

Add strawberries to a medium saucepan. Set heat to medium high. Add sugar, water and lemon juice. Once the water is boiling, start mashing the strawberries with a masher. Stir occasionally until strawberries are broken down and sauce has thickened slightly.

In a small cup combine the cornstarch and water. Remove pan from the heat and stir in the cornstarch mixture. Use immediately or cool and store in an air-tight container. Serve syrup over waffles, pancakes or ice cream.

Power Granola

Power Granola
by www.trainermomma.com
source: Cooking Light

2 cups regular oats
1/3 cup ground flaxseed
1/4 cup chopped walnuts
1/4 cup chopped slivered almonds
2 teaspoons ground cinnamon
1/3 cup orange juice
1/3 cup honey
1/4 cup packed brown sugar
2 teaspoons canola oil
1 teaspoon vanilla extract
Cooking spray
1/3 cup dried cranberries

Preheat oven to 300°.

Combine first 5 ingredients in a medium bowl.

Combine orange juice, honey, and brown sugar in a small saucepan. Cook over medium heat just until sugar dissolves, stirring frequently. Remove from heat; stir in oil and vanilla.

Pour honey mixture over oat mixture, stirring to coat. Spread mixture in a thin layer onto cookie sheet coated with cooking spray.

Bake at 300° for 10 minutes; stir well. Bake an additional 15 minutes or until golden brown. Spoon granola into a bowl; stir in dried cranberries. Cool completely.

Makes 4 3/4 cups. Each serving is 1/4 cup at 93 calories.

Turkey BLT wraps

2 strips turkey bacon Cooked

1 tsp olive oil

Tomatoes sliced

Large Lettuce leaves

Wrap bacon and tomatoes in the large lettuce leaves. Drizzle olive oil over tomatoes before wrapping it up.

Turkey Meatballs

2 pounds ground turkey

1 tsp onion, minced

1 tsp garlic, minced

1 tsp dried oregano

1 tsp dried parley

dash of salt

2 tbs olive oil

Preheat oven to 350. combine turkey, onion, garlic, oregano, parley and salt into a bowl, mix together.

Spread olive oil over the bottom of a large ovenproof skillet (or cookie sheet). Roll turkey mixture into about 24 meatballs, place in skillet. Bake for 30 min, or until meatballs are cooked through.

Add marinara sauce or whatever else you want to put this with!

Poppyseed fruit salad

2 Cups Cantaloupe, chopped

1 Cup strawberries, chopped

1 Cup blueberries

2 kiwis chopped and peeled

1 banana chopped

Dressing:

1 C. honeydew melon

2 Tbs freshly squeezed lime juice

2 Tbs honey

2 Tbs poppyseeds

Dash of cinnamon

*take dressing ingredients and blend until smooth

Toss dressing with fruit

Oatmeal

2 Cups of rolled oats

2 Cups almond milk

1/2 tspoon vanilla extract

1/4 C. chopped pecans or walnuts or almonds

1-2 Cups of fresh fruit sliced. (peaches, apples, banana...)

Combine oats, milk and vanilla. Cover and refrigerate overnight. Combine Oatmeal with nuts and fruit. Serve cold or hot!

Crispy huevos racheros

2 Cups of crushed tortilla chips

4 eggs

1 C. fresh salsa

pepper

3 Tbspoons Green onions

2 Tbspoons Cilantro

1 avacodo chopped

1 tbspoon coconut oil or olive oil

1/4 C. black beans

add oil to cooking pan. Pour 1/2 C. salsa. use spatula to clear two 3 inch circles in center of pan. Crack an egg in each circle. Cook til firm.

Quickly heat tortilla chips in a hot skillet until soft. Place one cup of tortilla chips on plate and slide eggs and salsa onto chips. Repeat with remaining eggs and salsa and tortilla chips.

Garnish with cheese, onions, cilantro, beans and avacado.

Puerto Vallarta Quiche

1 Tbspoon Coconut oil

large Zucchini

1 Cup Shredded Mexican White Cheese

1 Green bell pepper cut into thin strips

1 red bell pepper cut into thin strips

1/2 Cup Fresh salsa

1/3 Cup diced green chilies

6 eggs

1 Cup almond milk

pepper

Preheat oven to 375. Use coconut oil to oil the bottom and sides of 9x13 casserole dish. Slice zucchini into long thing strips and place on bottom of the pan. (this is the crust). Sprinkle 1/2 C of Cheese next. Place peppers, salsa and green chilies next.

Beat eggs and almond milk-season with pepper. Pour the egg mixture over the veggies and then use the rest of the 1/2 C. of cheese on top. Bake 45 minutes or until firm.

Cover with foil if top browns too quickly.

http://peace-love-fitness.blogspot.com/

Bet you haven't seen this one! It's so good! If you don't check it out, you are seriously crazy or something.

already posted?

http://glutenfreegirl.com/

Do we already know about this website? hmmmm well now you do if you did not.

NOT GLUTEN FREE!

These aren't gluten free so I shouldn't post them... BUT, i figured if anyone could figure out how to make them gluten free, it would be fun! *ahem Katie* haha

Homemade Chocolate-Thin Mint Cookies

Cocoa Wafer Cookies
3 T. butter
1 egg white
1/4 c. brown sugar
pinch of Baking Soda
1/2 tsp. salt
1/4 c. cocoa powder
1/2 c. flour (plus 1/4 c.)
2 drops pure peppermint oil (Or you could use almond extract instead...)
Combine all ingredients together. Add flour as needed, until dough is roll-able and not sticky at all. Roll verrrry thin. Cut into desired shapes. Bake at 325 for 4-7 minutes, or until cookies have firmed and browned slightly around edges. Remove from oven and cool.
*
Buttercream Layer
2 c. powdered sugar
4 T. melted butter
2-3 drops pure peppermint oil (Or almond extract depending on what you want)
1/2 tsp. heavy whipping cream
Mix together until it becomes thick and easy to roll with a rolling pin. Roll until about 1/4″ thick. Cut into desired shape. Place atop cooled cookies. Place cookies into melted chocolate CANDIQUIK, spoon chocolate atop until fully covered. Allow to dry on a piece of parchment paper. Makes about 30 cookies

Poached Pears with Cinnamon Caramel

Prep time: 10 minutes
Cook time: 20 minutes

2 cups sugar
1 cinnamon stick broken in half
4 ripe pears, peeled with stem intact
1/2 tsp cinnamon
1/2 cup bottled caramel sauce, warmed

In a medium saucepan, combine sugar and 2 cups water. Bring to boiling. Reduce heat to medium/low and bring to a simmer. Add cinnamon stick halves. Meanwhile, core pears from the bottom leaving stem intact. Add pears to saucepan; cook about 20 minutes, turning occasionally, until tender. Transfer pears to a dish, standing them upright. Refrigerate uncovered until cool. Place 1 pear on each of four small plates. Sprinkle with cinnamon, drizzle with warm caramel sauce. Serve.

Serves 4.

These were really nice and light and so tasty!

Especially For Rachel

Cause I know she likes her snacks:

http://www.snack-girl.com/gluten-free/

It has some good ideas!

Asian Glazed Drumsticks

Really really tasty. You'll have to substitute Braggs liquid aminos for soy sauce but other than that I think its GF. I made this with a side of brown rice (there is extra glaze from the chicken to go on the rice) and steamed broccoli with lemon and salt.

http://www.skinnytaste.com/2010/07/asian-glazed-drumsticks.html

Let me know if using the Braggs makes it yummy or not! Asian

Baked Creamy Chicken Taquitos

Recipe by OurBestBites.com


1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas
kosher salt
cooking spray


Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream, guacamole, or this dressing.
Wanna make it a meal?
Serve with a side of Black Beans and a simple green salad with Creamy Lime-Cilantro Dressing.

Sweet and Sour Chicken

Have I posted this before? Oh well if I have, its a good one!

http://cookingalamode.blogspot.com/2009/03/sweet-and-sour-chicken.html

Let me know if Jack and Mia likey.

Calico Bean Casserole

***Double check the pork n beans***

This is a great, and easy meal and I think Jackson and Mia will really like it!

Ingredients:

1/2 cup brown sugar
1 lb lean ground beef
1 cup chopped onion
2 tsp vinegar
1/2 c ketchup
1 tsp mustard
1 can pork n beans
1 can kidney beans
1 can butter beans (or white beans)

Directions:

Preheat oven to 350. Saute onions and brown hamburger in frying pan. In casserole dish, combine all other ingredients adding beef and onions mixture over the top. Bake for 45 minutes.

Serve with side salad or mashed potatoes.

Grilled Fish "Tostadas"

Ingredients:
1 lb white cod
1 lime
fish seasoning (sprinkle a bit of cayenne pepper, cumin, salt and pepper or any of your favorite Mexican seasoning)
corn tortillas
1 can refried beans
packaged coleslaw of sliced fresh cabbage
chopped fresh tomato
green onions
plain yogurt
crumbled feta or parmesan cheese
cilantro
toasted pumpkin seeds (optional)

Prepare grill, or heat grill pan over medium-high heat.

Brush fish with lime juice and sprinkle with seasoning. Grill until fish flakes and is done. Place tortillas on grill rack and grill approx 30 seconds on each side or until golden brown.

Spread refried beans over each tortilla; top with fish and the remaining ingredients in order listed above.


These were pretty tasty! It was my first time fixing fish but it ended up being such a nice switch from the usual chicken or beef meal. We will have these again for sure and we felt good afterwards cause they are pretty healthy. The plain yogurt added a nice tang and the fish was surprisingly not too fishy!