This Greek yogurt granola cup is made from homemade granola and Greek yogurt with a hint of honey, cinnamon and vanilla. It’s healthy, low sugar and delicious!
In a small bowl, mix yogurt, honey, vanilla and cinnamon. Stir in granola just before serving.
Hack: Stir in some chopped fruit or berries for an exciting twist!
Keyword breakfast, fast and easy, granola, greek yogurt, healthy, low calorie, lunch, make ahead, oatmeal, oats, parfait, quick and easy, snack, vegetarian
Did you know? Oats are a great way to start your day. They’re packed with nutrition that combats heart disease and diabetes while helping control your weight and digestive health. Check out the factshere!
Spread one side of each piece of bread with a thin layer of butter.
Place two slices of bread, butter side down, in a skillet or griddle.
Cover each piece of bread with one slice of cheese and two slices of chicken.
Lay 3 pickle slices on each sandwich and cover with another piece of cheese.
Top the sandwiches with the last two pieces of bread, butter side up.
Place the skillet on the stovetop and turn the heat to medium. Fry until the bottom of the sandwich is browned and flip. Cook the other side until it’s brown and remove from heat.
Serve immediately.
Hack: Feel free to use your favorite cheese and/or sliced meat or whatever you have on hand!
Hack: Store any leftovers in the refrigerator for up to 5 days. Reheat in a skillet, oven or toaster oven.
Take lunch to a whole new level with this fresh cucumber sandwich spread. It’s delicious served on simple white bread for a sandwich or with crackers as a dip.
Did you know? Cucumbers are a great source of vitamin K and are high in water content to promote hydration and make you feel full longer! Check out the facts here!
This chicken guacamole wrap sandwich is a cool and refreshing treat that’s low in calories. It’s also a great way to use leftover chicken and guacamole!
Place chicken breast(s) in a saucepan and cover with water. Add rosemary, salt, pepper, bay leaf, garlic, onion and lemon juice.
Cover the saucepan with a lid and put it on the stovetop over medium heat. Bring to a simmer and lower heat to medium-low. Simmer until the chicken reaches an internal temperature of 160℉, about 6-10 minutes, depending on the size of the breast(s).
Remove chicken from water and allow it to cool.* Cut it into thin slices.
Lay out a wrap on a flat surface. Line ¼ of chicken slices across the wrap, slightly off circle to allow room for rolling. Top with ¼ cup guacamole, several tomato slices and ¼ cup baby spinach leaves.
Roll the wrap to form the sandwich (see hack below) and serve immediately. Store any leftovers in the fridge and assemble wraps as needed.
*At this point, the chicken can be stored in the refrigerator for up to 5 days or frozen for up to 4 months.
Preheat to 450°F. LIne a 9’ x 13” baking pan with parchment paper.
Place the cabbage, chopped ginger, and onion in the baking pan. Drizzle with olive oil and season with salt and pepper to taste; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until slightly tender.
In the meantime, combine the garlic, honey, soy sauce, sweet chili sauce and sesame oil to make a sauce. Dry shrimp with paper towels and place in a bowl. Toss with 2 tablespoons sauce. Set aside to marinate, stirring occasionally, at least 10 minutes. Reserve remaining sauce.
When cabbage is done roasting, remove the pan from the oven, leaving the oven on. Push cabbage to one side of the pan and lay shrimp on the other side of the pan in a single layer. Discard any leftover marinade.
Roast 5 to 7 minutes, or until the shrimp are opaque and cooked through. Remove from the oven. Stir the roasted shrimp and cabbage to combine.
Serve the roasted shrimp and cabbage with the cooked rice. Top with the reserved sauce.
2 servings, 410 calories per serving
Hack: Shrimp can be purchased individually from the seafood counter at most grocery stores. Alternately, it can be purchased frozen in larger portions if you wish to keep some on hand. Thaw needed amounts before cooking.
Hack: Shrimp can be thawed overnight in the refrigerator. It can be thawed more quickly by placing it in a sealable bag and submerging in a bath of cold water for about an hour.
Hack: Do you know that you can freeze fresh ginger root? Grating it in it’s frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place in a sealed freezer bag or container and pop it in the freezer.
Hack: Place any leftover rice while still warm (to retain moisture) in serving size containers and freeze for future use.
Using kitchen shears or a sharp knife, cut bacon into small pieces. Slice sausage into ½” rounds. Cook bacon and sausage in a skillet over medium heat until the sausage is brown and bacon is crispy, 20-25 minutes, stirring frequently. Remove from pan, leaving drippings, and set aside.
Slice peppers and onion. Add to pan and cook until peppers are tender and onions are translucent 10-12 minutes. Stir in garlic, cajun seasoning and black pepper.
Coarsely chop cabbage into 1” squares. Add to the pan with peppers and onions. Cover and cook for 5 minutes. If cabbage does not fit in the pan, cover the pan and allow the cabbage to cook down before adding more cabbage.
Add sausage and bacon. Cover and cook until cabbage is tender.
1¼ lb live soft shell Maine lobster (½ cup cooked lobster meat)
2 tbsp cup mayonnaise
½ tsp lemon juice
½ tsp dried chives
Salt and pepper to taste
¼ cup shredded lettuce
1 ciabatta roll
Bring 3 quarts of water to a full boil on the stovetop. Add lobster headfirst into pot and boil, uncovered, for 10 minutes. Carefully remove the lobster from the pot and allow it to cool.
Remove lobster meat from the shell (Need help? Click here. I only remove meat from the claws and tail, stopping at step 8.) Chop meat into small pieces and place in a bowl.
In a separate bowl, mix together mayonnaise, lemon juice, chives, salt and pepper. Add to lobster meat and stir to combine.
Slice ciabatta roll and add lettuce. Top lettuce with lobster meat and serve immediately.
1 serving, 375 calories
Hack: Lobster can be cooked in advance and refrigerated in its shell for up to 2 days or tightly wrapped and frozen for 3 months.
Hack: Shelled lobster meat can be refrigerated for up to 4 days (remember to subtract any days it was refrigerated in its shell!) or tightly wrapped and frozen for up to 3 months.
This delicious vegetarian 3 egg omelette with asparagus will get your day off to a great start! Pair it with hash browns or home fries for a complete breakfast!
Preheat an 8” saute pan on the stovetop over medium heat.
Crack eggs in a deep bowl. Add milk and whisk with a fork until well blended.
Coat the pan with cooking spray and pour eggs carefully into the pan, covering the bottom of the pan evenly. Allow to cook undisturbed until eggs are set. If a “harder” cooked omelette is desired, gently flip it when it's cooked enough to be manageable.
Heat asparagus in the microwave just until warm, 20-30 seconds. Place in a single layer on half of the omelette, sprinkle with Gouda and fold the omelet in half to cover.
Sprinkle with salt and pepper to taste and serve immediately.
Keyword asparagus, breakfast, brunch, eggs, fast and easy, keto, light meal, low carb, lunch, omelet, omelette, quick and easy, quick meal preparation, vegetarian
Did you know? Despite the negative press that eggs have received in the past, they can absolutely be apart of a healthy diet!
I fell in love with Croque Monsieur / Croque Madame while in Paris, just as pictured…with a cup of Cafe au Lait. Fortunately, I can make it right at home!
To make Bechamel sauce, melt butter in a small saucepan. Add the flour, stir until the mixture bubbles. Whisk milk, salt and pepper into the flour mixture and simmer, whisking constantly, until the sauce is thickened.
Remove from heat and stir in 2 tbsp Gruyere cheese, 1 tbsp Parmesan cheese and nutmeg. Stir until cheeses melt.
To assemble sandwiches, spread ½ of the Bechamel sauce on two slices of bread. Top each slice with 2 slices of ham and sprinkle half of the remaining Gruyere over ham. Spread Dijon mustard on the remaining two slices of bread and place, mustard side down, on top of ham and cheese.
Put sandwiches on a baking sheet coated with non-stick cooking spray or lined with parchment paper. Cover with remaining Bechamel sauce and Gruyere cheese.
Bake for 5-7 minutes until cheese melts and the sandwich is heated through. Place under broiler for a few moments, if desired, to brown top of the sandwich.
For a Croque Madame: Top with a fried or poached egg.
Hack: Bechamel sauce can be stored in the refrigerator for up to 5 days. Cover surface with plastic wrap to avoid forming a skin.
Keyword Croque Madame, Croque Monsieur, French cuisine, French food, lunch, sandwich, toasted
Did you know? Croque Monsieur is the French equivalent of our grilled cheese. And just like grilled cheese, the Croque Madame is one of many variations!
This hummus veggie wrap is fast, fresh and delicious! For those looking for a healthy vegetarian meal, this is sure to hit the spot. Eat it as a meal or snack!
