The BEST Fruit Salad ~ Oh yeah!!

You can substitute the fruits you like if some of these aren’t your favorites… BUT… this recipe is just so good!  I saw this on Prego and Mommy Chat page, but have made this for years ~ YUMMY!!!



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The Best Fruit Salad in my opinion!

1 (29 ounce) can peach slices
1 (20 ounce) can pineapple chunks
1 (3 1/8 ounce) box dry vanilla instant pudding mix 
1 lb of strawberries, (quartered)
1 banana, (sliced)
1/2 pint blueberries
1 bunch grapes (I use the red ones)
1 -2 tablespoon sugar (optional)

Directions:
In a large bowl, combine peaches, pineapples, and vanilla pudding mix. This includes the juices from the cans. Mix well until pudding is dissolved. Stir in strawberries, banana, blueberries, grapes, and sugar if desired. Chill.

Low Carb Cauliflower ‘Bread’!

Have you tried the Cauliflower Pizza Crust lately?? OH YUM! ~ So this recipe makes sense… Trying to cut out the bread ALL the time is not easy (I don’t cut it out completely, but getting a veg or two in my meal is just a good idea!) 🙂



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~~ Cauliflower Bread Lo Carb ~~

Ingredients:
1 head of Cauliflower
1 packet of Good Seasons Italian Dressing (dry)
2 eggs
1/4 cup fresh Grated Parmesan Cheese

Directions:
Pre heat oven to 325°
Grate or process the flower parts of the Cauliflower (no stems) until they are the resemble rice or smaller. I used a mini chopper and it worked great!
Next in a medium bowl ..combine cauliflower, dressing packet .eggs and cheese.
Mix well and place on parchment lined cookie sheet and form a square about an inch or so of thickness.
Bake for 40 minutes and remove from oven and while using another lined cookie sheet over top of the bread flip it over and bake for an additional 15-20 minutes.
Allow to cool and slice into squares for bread!!! Yum!!
This recipe makes 6 squares enough for three sandwiches.
Refrigerate leftovers or freeze for future use!

Zucchini Noodles Aglio et Olio

I am in love with pasta ~ always have been…BUT the carbs seem to get in the way sometimes!  Today is St. Patty’s Day and a green veggie dish this delicious is definitely in order! 🙂 YUM! Thank you SkinnyMs!



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Zucchini Noodles Aglio et Olio
 Yield: 2 servings | Serving Size: 1-3/4 cups

Ingredients

  • 4 zucchini, sliced with a julienne peeler (about 4 cups)
  • 1/2 teaspoon coconut oil
  • 1 tablespoon almond flour or almond meal
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup fresh parsley leaves, minced (about 1 tablespoon)
  • salt and black pepper, to taste

Directions

Place the julienned zucchini in a colander or wire strainer and toss generously with salt until the strands are lightly coated. Allow the zucchini to sit for 20- 30 minutes to remove excess water. Rinse with running water, drain well, and pat dry with paper towels. (You may be tempted to skip this step; I strongly advise against it. This step ensures tender, rather than watery, noodles.)

While the zucchini is sweating in the colander, heat a large skillet over medium- high heat, about 2 minutes. Add the coconut oil, and when it’s melted add the almond flour and a pinch of salt. Sauté, stirring often with a wooden spoon, until it’s toasty brown, about 2 minutes. Remove crumbs from the pan and save for garnish.

Return the pan to medium-high heat and add the prepared zucchini noodles. Sauté them in the dry pan, until just tender, about 1-2 minutes. Push the noodles to the side of the pan, and reduce the heat to low. Add the olive oil, garlic, and crushed red pepper, stirring with the spoon until the garlic is fragrant, about 20 seconds. Push the zucchini noodles into the oil, and stir gently until they’re coated. Turn off the heat and mix the parsley, salt, and black pepper into the noodles.

Sprinkle the noodles with the almond flour crumbs before serving. Slurping and ridiculously big bites are heartily encouraged.

Calories: 190 | Previous Points: 5 | Points Plus: 5 | Total Fat: 16 g | Saturated Fat: 3 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 588 mg | Carbohydrates: 10 g | Dietary Fiber: 2 g | Sugars: 6 g | Protein: 3 g

 http://skinnyms.com/zucchini-noodles-aglio-et-olio/#OScTIPZT3cg6YdV4.99

Oven Roasted Fajita Veggies

Ummm… delish! Tone and Tighten have a great and EASY recipe that you just gotta try!

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Oven Roasted Fajita Vegetables
Ingredients:
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
1 zucchini, sliced
1 yellow zucchini squash, sliced
1 cup fresh mushrooms, sliced (optional)
2 tablespoons homemade taco seasoning (or a 1 oz packet of taco seasoning)
1 tablespoon olive oil

Directions:
Preheat oven to 425 degrees. Line a 15x10x1″ jelly roll pan with aluminum foil. Place all the vegetables on the foil in a single layer. Drizzle vegetables with olive oil and then sprinkle the taco seasoning on top. Give the vegetables a quick mix until they are evenly coated with the oil and seasoning (I just used my hands- I found that it was easier than anything else I tried). Bake the vegetablesuncovered for about 20-25 minutes, stirring once about half way through.
These vegetables make an awesome side dish or even main dish. You can also throw them on a whole wheat tortilla for an awesome meal!

http://www.tone-and-tighten.com/2014/02/oven-roasted-fajita-vegetables-recipe.html

Alfredo Primavera ~ Lightened Up!

Pasta…Alfredo Sauce…Cheese… is your mouth watering yet??

I don’t want all the calories, so I came up with a recipe that makes it less caloric, I can use any pasta I wish (or even spaghetti pasta!) and my family feels like they are eating a decadent dish ~ I know, I’m so sneaky! 🙂



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Alfredo Primavera ~ Lightened Up

Yield:  depends on serving size

1 box (12 oz) dried pasta, any variety

1 carrot, peeled and sliced

3 Tbsp butter

3 Tbsp onion, diced small

1 clove garlic, minced

½ bell pepper, diced small

3 Tbsp flour

1/3 c frozen green peas

1/3 c frozen whole kernel corn

2 – 2 ½ c skim milk

2-3 Tbsp heavy cream

½ – 1 c Parmesan Cheese, shredded

S & P TT (to taste)

**can add chicken if desired

Cook pasta and carrots in boiling water per directions on box.  Meanwhile, heat butter in a med sized saucepan.  Add onion, garlic and pepper.  Cook for 2-3 minutes.  Add flour and cook another 1-2 minutes to slightly cook flour.  Add peas and corn, stir.  Using a whisk, add milks and whisk til incorporated.  Cook until is slightly thickened (would add cooked, shredded chicken at this time) – DO NOT LET BURN.  Add your desired amount of cheese and continue to stir until is thickened.  Add to drained pasta/carrot mix and combine, adjust salt and pepper at this time to taste.  ~Enjoy!

 

“While sharing links to My Healing Journey © 2014 is welcome and encouraged (please and thank you), do not copy/paste full recipes to any social media (Facebook, etc), blogs or websites without express written consent.  Unauthorized use of content and photos from My Healing Journey © 2014 is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law.”

Couscous Vegetable Salad

This is a complete protein dish without ANY meat… ~enjoy!



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This is one of my favorite salads – my original recipe!

Couscous Vegetable Salad
Yield: 6 – 8 side dish servings

1 cup dry couscous
1 jalapeno pepper, seeded and minced
¼ c onion, small diced
2 cups water / broth (chicken or vegetable)
1/3 c frozen green peas
1/3 c frozen whole kernel corn
1 carrot, peeled and small diced
1 tsp minced fresh rosemary (1/2 tsp dried)
¼ tsp garlic powder
1 – 15 oz can black beans, well rinsed and drained
1 – 15 oz can white beans, well rinsed and drained
2 Tbsp olive oil
1 Tbsp Balsamic vinegar
S & P TT (to taste)

Place couscous in mixing bowl. Add pepper and onion to bowl. Bring water or broth to a boil and pour over mix, do not stir and cover for 5-7 minutes or until liquid is absorbed. Place peas, corn and carrot in a microwave safe bowl and thaw / partially cook on high power for 2 minutes. Remove, add rosemary and garlic powder. Add vegetable mix with both cans of beans to the couscous mix and fluff with a fork. Add oil and vinegar, stirring gently. Adjust seasoning. Serve warm or cold.

 

“While sharing links to My Healing Journey © 2014 is welcome and encouraged (please and thank you), do not copy/paste full recipes to any social media (Facebook, etc), blogs or websites without express written consent.  Unauthorized use of content and photos from My Healing Journey © 2014 is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law.”