Eats Archives - Page 14 of 21

Bulletproof Coffee Recipe and Review

Posted by Phatphoodon 19 January 2015

To make bulletproof coffee you will have to dedicate a little more time in the morning, but the pay off lasts the entire day. I prep by cutting butter for the week to save on time in the morning. Now I’ve read many articles that explain how this works and how to make it, and after trying just a few variations, for me, this process works the best:

1 cup of fresh French pressed coffee (Café Du Monde)

2 tablespoons of Kerrygold Irish Organic butter

2 tablespoons of MCT oil (pure coconut oil)

Throw these three in a blender and mix for 10 seconds and enjoy! That simple. It tastes like a frothy buttery latte. If you eat with your coffee in the morning, eat protein or it basically defeats the purpose. Not only is this a great pick-me-up that lasts the entire day without need for other cups of coffee, but it also is training your body to burn fat rather than carbs. So eating carbs with it is NOT recommended. The fine tuned recipe gives you the caffeine high with out the jitters and without the crash. Just a slow come down about 10-12 hours after consuming. Now the MCT oil may increase bowel movements, so you might want to start out at 1 tablespoon. I think that just depends on an individuals body. I have no problem with 2 tablespoons.

I buy the MCT Oil at Whole foods for $25 a bottle, it is also available on Amazon. Kerrygold Organic Irish Butter is easy to locate but I find it to be cheapest at Costco. Café Du Monde can be found virtually anywhere. Cheaper at a big name grocery store. If you give it a try, let me know how it goes and what you think of the taste. Enjoy!

Santa Fe Turkey Stuffed Peppers Recipe

Posted by Phatphoodon 16 January 2015

Stuffed peppers…the healthy way. I found this Santa Fe Turkey Stuffed Peppers recipe on Skinny Taste blog, doubled it and added a few of my own touches. Delicious.

Stuffing Ingredients:

1 lb 99% lean ground turkey
1 1/2 cups canned black beans, rinsed and drained
2 hot pickled Serrano pepper, chopped (or jalapeno) more to taste
2 large diced tomatoes
2 cloves garlic, minced
1 small chopped onion
4 tbsp chopped cilantro, plus more for garnish
1 tsp oregano
1 tsp chili flakes
1 tsp cumin
kosher salt to taste

Peppers:

6 red bell peppers
2/3 cup reduced sodium, fat free chicken broth
1 1/2 cups shredded reduced-fat Sargento Monterey Jack cheese
2 tbsp chopped scallions, for garnish

Directions:

In skillet, brown the turkey and season with salt. When browned, add onion, garlic, black beans, cilantro, Serrano pepper, diced tomatoes, cumin, oregano and chili flakes. Mix well and simmer on low, covered for 20 minutes.

Preheat oven to 350 degrees. Clean out the peppers, removing seeds and stem. Cut a small amount of the bottom of the pepper so that it will stand straight on baking sheet. Fill each pepper with turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil.

Bake 45-50 minutes, or until the peppers become soft. Remove foil, top each with 1 1/2 tsp of cheese and bake uncovered for 5 minutes.

Next time I make this recipe I plan on adding tomato sauce and maybe switch up a few of the ingredients. I really enjoyed it!

The Serving Size is for if you were to cut the peppers in half. We left them whole because this was our full meal with no extra sides. Serving Size: 1/2 pepper, Calories: 160, Fat: 3 g, Carbs: 19 g, Fiber: 4 g, Protein: 15.5 g, Sugar: 1 g, Sodium: 119 (without salt).

Banana Oatmeal Cookie Recipe

Posted by Missyon 14 January 2015

This banana oatmeal cookie recipe tastes too good to be healthy, but it is. Using only 4 ingredients makes for a quick and easy healthy treat.

Ingredients

2 ripe bananas, mashed
1 cup Quick or Instant Oats
1/2 cup of dark chocolate chips
1 heaping tablespoon peanut butter

Instructions

Preheat your oven to 350 F. Mix all ingredients thoroughly. Drop a spoonful of dough onto your cookie sheet. Bake for 15 minutes.

The recipe we found didn’t call for putting them in the refrigerator, but we put them in and think they taste better cold.

I would say that eating one is all you need. The sweetness from the banana and dark chocolate really feels like you are indulging.

Our batch made 20 cookies.

Crock Pot Turkey Chili Recipe

Posted by Shirleyon 5 January 2015

Crock Pot Turkey Chili Recipe: The house smelled amazing! My family could hardly wait to try the slow cooked chili for dinner last night.

I was thrilled because this recipe is a healthy option for everyone and makes enough for us to be able to freeze a couple of meals and enjoy later.

Ingredients:

2 lbs. ground turkey
3 cloves of garlic crushed
1 large onion diced
4 stalks celery chopped
3 large bell peppers chopped (red or green)
14 oz red kidney beans drained and rinsed
14 oz white beans drained and rinsed
28 oz crushed tomatoes or tomato sauce
2 cups low sodium chicken broth
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
olive oil

Directions:

Cook ground turkey in large skillet, once cooked all the way through drain and transfer into crock pot. Lightly coat skillet with olive oil and sauté the garlic, onion, celery and peppers for around 5 minutes, then transfer to crock pot.

Add remaining ingredients to crock pot, stir until completely mixed and cover for 8 hours on low or 4 hours on high. Feeds 10-12 servings.

Garnish with your favorite toppings and enjoy!

Ribeye Steak Salad Recipe

Posted by Missyon 2 January 2015

When it comes to steaks, a nice thick ribeye would be my steak of choice. Words can’t express how delicious and satisfying this salad was.

Ingredients:

Large Bag of Fresh Spinach
2 Ripe Avocados (slice into thin strips)
1 Small Red Onion (thinly sliced)
1 Container of Cherry Tomatoes (quartered)
Crumble Blue Cheese
1 Small Bag Frozen Sweet Corn
2 Ribeye Steaks

You will need two cast iron skillets. In the first skillet turn heat to medium high. Pour your frozen sweet corn in a small bowl and lightly coat with grape seed oil and sea salt. Once you cast iron pan is hot pour in corn. Let it cook through and get golden to get that roasting effect. If it was summer we would put a couple cobs of corn right on the grill to roast.

In second cast iron skillet turn on high heat to get the pan very hot. Lightly coat your ribeyes with grape seed oil and seasonings and place in hot skillet. We seared our steaks for 3 minutes on each side and then took them out of the pan to rest for 5 minutes before slicing. We enjoy medium-rare.

Slice avocados, red onions and cherry tomatoes. Wash and dry your spinach leaves. Go ahead and get your plates set-up. Layer whatever way you want. You can get them assembled and add your steak once done.

We used crumbled blue cheese for our dressing. If you wish to use a dressing you will only need to drizzle a small amount, this salad is packed with big flavors.

We hope you enjoy this as much as we did. Very satisfying – eating healthy is fun!

This recipe feeds 4 people.

Baked Salmon with Vegetables Recipe

Posted by Shirleyon 1 January 2015

Baked Salmon with Vegetables: Eating healthy doesn’t have to be boring and bland. Just take a look at this delicious entree. It was easy to make and a hit with my family.

With the salmon and vegetables this dish is a full meal all by itself. You could always dress it up with a dill sauce and lemon slices.

Ingredients:
1 lb of salmon
1 zucchini
1/2 cup diced red pepper
1/2 cup diced green pepper
1/4 cup diced onion
1 clove grated garlic
Salt
Pepper
Olive Oil
Cooking Spray

Directions: Preheat oven to 425. Coat baking sheet with cooking spray.

Remove the skin from salmon, salt and pepper to taste and then place on prepared baking sheet.

Dice up vegetables and garlic, place in bowl and drizzle lightly with olive oil tossing to coat. Cover salmon with veggie mixture and place any remaining on pan for baking. Bake for 22 minutes, remove from oven and enjoy!

Is your family working on healthy eating? Let us know what changes you are making this year.

Mason Jar Salad Recipe

Posted by Shirleyon 31 December 2014

The New Year is upon us and two of the top 10 resolutions are to eat healthier and save money. With these mason jar salads you can do both.

The average chef salad at a restaurant costs around $10.50. You can make these salads for about $3.00, if you eat salads daily that is a savings of around $37.50 for a week. You could save $1950.00 in a year. OK, maybe it is a little unrealistic to say you will make a salad everyday for a year, but you can see how this really is a healthy and thrifty option for lunch.

It took us about a half hour to wash and chop our vegetables and put together salads for a week. The salads will stay fresh and crisp for the entire week.

The trick with mason jar salads is how you pack them. Also using a glass mason jar will keep your salad much fresher then if you use a plastic container. The seal on the jar helps to keep them fresher longer.

Layer 1: Is your dressing. You can use your favorite flavor. We did not need to transport our salads so we did not have a layer of dressing in our jars, but be assured your salad will be crisp and fresh using dressing.

Layer 2: This layer is your vegetables. You want to choose vegetables that will hold up to sitting in the dressing. Good choices are carrots, peppers, broccoli, cucumbers, and tomatoes.

Layer 3: This is for your protein and cheese. Use your favorite lunch meat. We chose ham and bacon, because everything is better with bacon, along with shredded cheddar cheese. This layer is really about what kind of salad you will enjoy.

Layer 4: The lettuce or spinach. Putting the greens on tops ensures your salad will still be crisp and fresh at the end of the week.

Put your tops on the jars, seal tight and your salads are ready to enjoy.

If you are bringing the salads to work with you, make sure you bring a bowl with you to pour your salad into. Eating directly from the jar is a little difficult and your coworkers will definitely be impressed when they see how beautiful your salad looks.

Do you have a healthy meal recipe you think we should try? Comment below we love trying out new things.

Chicken Fried Chicken Recipe

Posted by Missyon 29 December 2014

When I think of comfort food, chicken fried chicken is right at the top of my list. We served ours with pan gravy, mashed potatoes and green beans. Perfection!

We found the recipe on The Two Bite Club blog but switched it up a bit since they were only serving two. We hope you enjoy this recipe as much as we did.

Ingredients:

5 large chicken breasts
salt and pepper
2 cups flour
1/2 cup flour for the gravy
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1 egg
1 cup milk plus
2 cups milk for the gravy
canola oil for frying

Pound out your chicken breasts between two pieces of saran wrap with a meat tenderizer until they are about 1/4 inch thick. Season both sides of the chicken with salt and pepper.

In a bowl combine flour, garlic powder, 1 tsp salt, 1/2 tsp pepper and cayenne pepper. In a second bowl combine the milk and egg. Beat the egg with a fork or whisk until it’s completely mixed with the milk.

Dip your chicken into the wet mixture, then the dry mixture, and repeat again with the wet mixture then the dry mixture. The pieces should be dipped four times in each mixture.

Heat the canola oil in a cast iron skillet over medium heat. Use enough oil to coat the bottom of the pan, but not completely cover the chicken once added. Be sure it’s hot before adding the chicken. Fry the chicken in batches for about 4 minutes per side. When you flip it, the coating should be golden and crispy.

The internal temperature of the chicken should be 165°. Once chicken is done, pour off the oil into a measuring cup. Keep as many of the brown chicken bits in the pan as you can. Put 1/4 cup of the oil back into the pan and add 1/3 cup flour, whisking to make a roux. Continue whisking the oil/flour mixture, scraping the brown bits up and continue cooking until the roux is a nice golden brown color.

Slowly adding the milk into the roux, whisk constantly until all of the milk has been combined. You can add additional milk if needed until the gravy is the consistency that you like. Then season using lots of pepper and salt to taste. If you don’t add enough salt and pepper your gravy will be extremely bland.

We served our chicken fried chicken with mashed potatoes and green beans. If you have a recipe that you would like us to try please comment below.

Homemade Candy Gumdrops Recipe

Posted by Shirleyon 22 December 2014

Are you in charge of bringing a sweet treat to your holiday party and still can’t decide what to make? How about Homemade Candy Gumdrops?

We found this recipe on Taste of Home:

Ingredients:

2 cups of granulated sugar
1 1/3 cups of applesauce
2 – 3 oz boxes of gelatin (any flavor)
2 envelopes unflavored Knox gelatin
Extra granulated sugar for rolling gumdrops

Instructions:

Spray whatever you will be pouring the gumdrop mixture into with non stick cooking spray. If pouring into a pan for cookie cutters or squares use a 9×13-inch baking dish, otherwise spray your plastic molds.

In a medium saucepan add the sugar, applesauce, flavored gelatin and unflavored gelatin. Stir to combine and let sit for 1 minute.

Cook on medium high heat until the mixture starts to boil. Turn heat down to medium (still at a boil) and stirring constantly cook 1 minute. Pour into prepared dish or molds.

Place the baking dish in the refrigerator for 3 hours or until gumdrops are set and firm. If using a baking dish, use a hot spatula to pull the gelatin from the baking dish and place on a cutting board sprayed with non stick cooking spray or parchment paper.

Pour extra sugar into a rimmed bowl. Dip a cookie cutter into the granulated sugar and press firmly into the gelatin or cut into squares. To make it easier to cut the gumdrops into squares heat a knife with hot water.

To make sure it has completely cut through wiggle the cookie cutter back and forth.

Coat the gumdrops in sugar from bowl. Letting the gumdrops sit out at room temperature allows them to continue to firm up.

Weve Tried It 2014 Top 10 Favorites Recipes

Posted by Missyon 16 December 2014

In 2014 Shirley, Phatphood and I made a lot of fabulous recipes! We decided to put together a list of our ‘Top 10 2014 Recipes.’ We should mention that if you are into clean eating be sure to bookmark our site because we are going to focus our recipe posts on healthy eating for 2015.

Cinnamon Roll Pancakes

Chicken Pot Pie Cupcakes

Beer Can Chicken

Cheesy Hash Brown and Ham Soup

Pillsbury Grands Biscuit Doughnuts

Elotes Mexican Corn on the Cob

Yum Yum Sauce

Bacon Wrapped Chicken Jalapeno Poppers

Black Bean and Corn Salsa

Cheeseburger Soup

Thank you for following Weve Tried It on our first year of blogging, we have been having a great time! Please let us know what you would like to see in 2015!

Category : Eats