Tag Archives: easy

Banana Ice Cream – the healthy way!

Posted on 03. Sep, 2012 in Food

Craving ice cream, here is the way to go. But you need to prepare for the craving 8 hours in advance! (more…)

Forgotten Chicken

Posted on 18. Jun, 2012 in Food

Ingredients:  (more…)

Weekly Tips for June 18, 2012

Posted on 18. Jun, 2012 in Uncategorized

MORE SUMMER FUN

Summer is in full swing and our launch pad has a full agenda! Surf camp, All Star Baseball, swim parties, family visits, friends over and a trip to the desert. We have come up with some more fun things to do with your kids this summer. If you haven’t (more…)

Edamame Succotash with Chicken, Zucchini and Avocado

Posted on 20. May, 2012 in Food

This is a great recipe for family dinner, left over lunch or let it chill and serve cold!

• 3 large tomatoes, cut into 1″ wedges

• 2 T Italian blend olive oil

• Course salt and ground pepper

• 2 small zucchini, diced

• 2 cups corn kernels (about 3 ears)

• 2 cups frozen edamame

• 1 rotisserie chicken (remove skin and bones; shred meat)

• 1 avocado (halved, pitted, peeled and sliced thin)

• 3 oz crumbled cheese (goat cheese or feta)

In a large bowl, toss tomatoes with one tablespoon of Italian blend olive oil. Season with salt and pepper.

In a large skillet, heat one tablespoon of olive oil over medium heat. Add zucchini and season with salt and pepper. Cook – stirring frequently until slightly soft, about 4 minutes. Add corn and edamame and cook until corn is cooked through and edamame are soft, about 3 minutes. Season with salt and pepper to taste. Add chicken and cook until warmed through, about 2 minutes. Divide the mixture among four plates. Top with avocado and cheese; garnish with tomatoes. Serves four.

 

Meatless Monday — Spaghetti Squash and Edadame

Posted on 16. Apr, 2012 in Food

Spaghetti Squash Sesame Noodles with Edamame

Ingredients (more…)

Still Loving Quinoa — New Protein Salad

Posted on 01. Apr, 2012 in Food

Tomato, Avocado, and Basil Quinoa Salad (more…)

Baked Zucchini Chips

Posted on 26. Mar, 2012 in Food

Get that crunch on!  Try these yummy alternatives to fatty chips.  (more…)

Weekly Tips for March 19, 2012

Posted on 18. Mar, 2012 in Uncategorized

How do you go from Mach 7 to doing nothing? Easy, just tell yourself you are going to do it and plan it!  It took some doing but after two very long weeks, this body did nothing today and feel fabulous for it. There was lots of laying in bed until noon, watching brainless television (Does anyone really believe the Housewives of Orange County are real?), napping and listening to the rain and wind.  It is not easy to take time for yourself, but this is your homework for the next week. It may not be a whole day, but find some time at least an hour and take it!  Report back and share your new outlook. (more…)

Meatless Monday – Enchilada Casserole in the Slow Cooker

Posted on 18. Mar, 2012 in Food

Whip together this vegetarian enchilada casserole, put it in your slow-cooker and come home to an easy dinner.

Ingredients

3 tablespoons diced green chiles, divided

1/2 cup salsa

1/4 cup chopped green onions

1/4 cup chopped fresh cilantro

1 (15-ounce) can black beans, rinsed and drained

1 (11-ounce) can corn with red and green peppers, drained

1 (10-ounce) can enchilada sauce

1/2 cup egg substitute

1 (8 1/2 ounce) package corn muffin mix

2 tablespoons chopped bottled roasted red bell peppers

1 1/2 cups (6 ounces) shredded reduced-fat Mexican blend or cheddar cheese

6 tablespoons low-fat sour cream or fat free greek yogurt

1 1/2 teaspoons thinly sliced fresh cilantro

Preparation

1. Place 2 tablespoons green chiles and next 6 ingredients (through enchilada sauce) in a 3 1/2-quart electric slow cooker; stir well. Cover with lid; cook on low-heat setting 4 hours.

2. Combine remaining 1 tablespoon green chiles, egg substitute, muffin mix, and roasted bell peppers in a bowl. Spoon batter evenly over bean mixture in slow cooker. Cover and cook 1 hour or until corn bread is done.

3. Sprinkle cheese over corn bread. Cover and cook 5 minutes or until cheese melts. Top each serving with sour cream; sprinkle with cilantro.

 

Breakfast Banana Split

Posted on 15. Mar, 2012 in Food

An amazing idea for a Breakfast Banana Split (without the ice cream of course), and now we are tempted to make this every morning. For a twist on the old classic just replace the ice cream with Greek yogurt and drizzle warm jam over it instead of chocolate sauce then add some berries and sliced almonds and enjoy!