muffintop-less:

SUSHI SALAD

INGREDIENTS:

• 1 cup short-grain brown rice
• 1 tbsp wasabi paste
• 2 tbsp low-sodium soy sauce
• 2/3 cup rice wine vinegar
• 1/2 tsp raw honey
• 1 English cucumber, diced into 1/4-inch chunks
• 4 nori sheets, quartered and cut into 1/4-inch strips
• 1 large carrot, peeled and thinly sliced 
• 8 oz crab meat pieces (claw or jumbo lump)
• 1 avocado, pitted, peeled and sliced
• 4 cups baby spinach

INSTRUCTIONS:

1. In a medium saucepot, bring 2 cups water to a boil. Stir in rice, cover and reduce heat to low. Simmer for 30 minutes. Remove from heat and let sit, covered, for an additional 10 minutes. Spread rice on a baking sheet to cool to room temperature, about 15 minutes. 
2. In a small bowl, whisk wasabi, soy sauce, vinegar and honey. Set aside.
3. In a large bowl, mix rice, cucumber, nori and carrot. Drizzle with wasabi-honey mixture and stir to combine. With a rubber spatula, gently fold in crab.
4. Divide spinach evenly among serving bowls or plates and top each with rice-crab mixture and avocado.

healthier-habits:

Turkey Sweet Potato Hash

Servings: 6
Time: 45 minutes

Ingredients:

• Sweet Potatoes (1/2 inch slices) - 2 Medium
• Apple (1/2 inch slices) - 1 Medium
• Source Cream (Low-fat) - 1/2 Cup
• Lemon Juice - 1 tsp
• Canola Oil - 1 tbsp
• Onion (Chopped) - 1 Medium
• Skinless Chicken or Turkey (Diced) - 3 Cups
• Thyme - 1 tbsp (fresh) or 1 tsp (dried)
• Salt - 1 tsp
• Pepper - To taste

Guide:

1. Add sliced sweet potatoes to salted water and bring to boil in a saucepan. Reduce heat to medium and cook for 3 minutes.
2. Add apple slices and cook for another 3 minutes or until tender, drain.
3. Take one cup of drained mixture and mash in a large bowl.
4. Add source cream and lemon juice and mix together.
5. Add remainder of mixture and gently mix, set aside to cool.
6. Heat oil in pan over a medium-high heat.
7. Add onion and cook until softened around 2-3 minutes.
8. Add diced chicken/turkey, thyme, salt and pepper.
9. Cook until heated through around 2 minutes.
10. Add sweet potato mixture to pan and mix with chicken/turkey.
11. Flatten out the mixture and press down with a spatula, then cook until bottom is browned around 3 minutes.
12. Flip the hash over and brown the other side for another 3 minutes, then serve immediately.

Nutritional Information (per serving):

• 214 Calories
• 23g Protein
• 14g Carbohydrates
• 7g Fat
• 2g Fiber

This recipe is part of the 1600 calorie 7 Day Weight Loss Diet at HealthierHabits.net

daintymarigold:

**PIZZA BALLS!

• 3 cans Pillsbury Buttermilk Biscuits (10 per can),
• 56 pepperoni slices,
• block of Colby cheese,
• 1 beaten egg,
• Parmesan,
• Italian seasoning,
• Garlic powder,
• 1 jar pizza sauce

1. Cut the block of cheese into 28 squares.
2. Flatten a biscuit out and stack pepperoni and cheese on top.
3. Gather up the edges of the biscuit.
4. Line up the rolls in a greased 9x13 in. pan.
5. Brush with beaten egg.
6. Sprinkle with parmesan, Italian seasoning and garlic powder.
7. Bake at 425°F for 18-20 minutes.
8. **Use the pizza sauce for dipping :)

brittanykeala:

prettygirlfood:

Macaroni & Cheese Pizza

Ingredients

1 12” Boboli® Original Pizza Crust
1 tbsp. extra virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
5 slices bacon
8 oz. elbow macaroni
4 tbsp. butter
3 tbsp. flour
1 c. milk
1 c. Monterey Jack cheese
1/2 c. Mozzarella cheese, shredded
1 c. Cheddar cheese, shredded
1/4 c. cream cheese

Directions

Preheat oven to 350° F.
Bake time: 15 – 20 minutes

In a small skillet, sauté the onion, garlic, and olive oil over medium heat until soft. Meanwhile, in a medium skillet, fry the bacon until crisp, then drain the fat. Crumble bacon and add to onion mixture. Remove from heat and set aside.

Bring a large pot of water to a boil, add macaroni and cook to a little less than al dente. Drain and set aside.

Preheat oven to 350°F. To make the cheese sauce, melt butter in a saucepan over medium heat. Slowly mix in flour and cook 6 to 8 minutes, stirring constantly. Slowly whisk in milk and cook over medium to medium-high heat until mixture thickens.

Add 1 cup Jack cheese, 1/2 cup Mozzarella cheese, 1/3 cup Cheddar cheese and cream cheese. After cheese is melted and thoroughly combined, add in bacon and onion mixture and cooked pasta. Pour mixture into a 9×13-inch baking dish.

Top mixture with remaining 2/3 cup Cheddar cheese.

Bake 15 to 20 minutes. Remove from oven and let macaroni and cheese set up at least 30 minutes before transferring to pizza crust.

When macaroni and cheese is ready, brush prepared pizza crusts with a small amount of olive oil. Spoon the macaroni and cheese across the crust, topping with extra cheddar cheese. Bake at 350°F for 15-20 minutes or until crust is completely done and cheese is melted.

Alternate Methods

For a faster alternative, prepare store-bought macaroni and cheese by following instructions on box. Sauté olive oil, onion, and garlic over medium heat until soft. Meanwhile, in a medium skillet, fry bacon until crisp, then drain the fat and let cool. Crumble bacon and then mix onion, garlic, and bacon into macaroni and cheese. Evenly spread over Boboli® pizza crust and place in oven for 8 – 10 minutes, or until crust is golden.

I need this now. No bacon though.

i-love-food-recipes:

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Roasted Parmesan Sweet Potatoes

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 large cloves garlic, minced
• 2 tablespoons extra virgin olive oil
• 2-3 tablespoons Parmesan cheese, finely grated
• 1/2 teaspoon dried thyme
• Salt and Pepper to taste

Instructions:

1. Preheat oven to 400 degrees and position oven rack to middle position.
2. Line the bottom of a large baking sheet with aluminum foil.
3. In a medium sized bowl, place the prepared, cubed sweet potatoes, garlic, olive oil, Parmesan cheese, dried thyme.
4. Distribute the ingredients evenly to cover the sweet potatoes.
5. Sprinkle with salt and pepper to taste.
6. Transfer the sweet potato mixture to the prepared baking sheet and spread out the potatoes so that they are in a single layer.
7. Roast in oven for about 40 minutes -OR- until the sweet potatoes can be easily pierced with a sharp knife.
8. Set the oven to broil and broil until the tops of the sweet potatoes start to brown, about 8-10 minutes (keep an eye on the potatoes when broiling, as your time may differ and you want to take care not to burn them).
9. Serve immediately.

Chicken, Broccoli & Lemon Stir-Fry

Ingredients:

• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1/4 to 1/2 teaspoon crushed red pepper
• 1 1/2 pounds boneless, skinless chicken breasts, cut crosswise into
• 1/2-inch-thick slices
• 2 tablespoons canola oil
• 1 1/2 pounds broccoli, stems peeled and sliced 1/4 inch thick, florets separated
• 1 small lemon, halved lengthwise and thinly sliced crosswise, seeds removed
• 2 teaspoons cornstarch, dissolved in 1 tablespoon water
• 2 tablespoons toasted sesame seeds

Instructions:

1. In a large, shallow bowl, whisk together soy sauce, 3 tablespoons water, vinegar, honey, garlic, and crushed red pepper.
2. Pour half of the mixture into another bowl; reserve.
3. Place chicken in remaining mixture; let marinate 15 minutes.
4. In a 12-inch nonstick skillet, heat 1/2 tablespoon oil over high heat.
5. Add half the chicken; cook, tossing often, until brown and cooked through, 2 to 3 minutes.
6. Transfer chicken to a plate.
7. Repeat with another 1/2 tablespoon oil and remaining chicken.
8. Wipe skillet with a paper towel.
9. Heat remaining tablespoon oil in skillet over medium-high heat.
10. Cook broccoli and lemon, tossing often, until broccoli is bright green, about 3 minutes.
11. Add 1/2 cup water; cook until broccoli is tender and lemon is translucent, about 6 minutes.
12. Add reserved marinade, cornstarch mixture, chicken, and any accumulated juices from plate.
13. Bring to a boil; cook, stirring until thickened, 1 minute.
14. Sprinkle with sesame seeds.
15. Enjoy.

Cheddar Bacon Ranch Chicken Pasta

Ingredients:

• 1 lb mostaccioli or other short pasta
• 6 strips bacon, diced (pre-cooked or “bacon bits” will work)
• 1 Tbsp butter
• 2 boneless skinless chicken breast halves, cut into bite-sized pieces
• 2 Tbsp all-purpose flour
• 1 packet ranch dressing mix
• 2 cups milk
• 1 cup shredded cheddar cheese
  
• salt and pepper to taste

Instructions:

1. Cook pasta according to package directions in boiling salted water; drain, return to pot, and keep warm.
2. Meanwhile, cook bacon in a large skillet over medium heat until crisp.
3. Remove from pan onto paper towels. D
4. rain all but one tablespoon of bacon drippings from the pan.
5. Season the chicken with salt and pepper.
6. Add the butter to the reserved bacon drippings, then add the chicken to the same skillet.
7. Cook until tender, no longer pink, and slightly browned.
8. Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly.
9. Stir in the milk, and cook, stirring occasionally, until thickened and bubbly.
10. Stir in the cheddar cheese and half of the reserved bacon; cook and stir until the cheese is melted.
11. Taste for seasoning and adjust as needed.
12. Serve each plate of pasta with more bacon sprinkled over the top. 

** Green onions would also be a delicious topping.

Italian Lemon Butter Shrimp

Ingredients:

• 1 1/2 lb. medium shrimp (leave the shells on)
• 1 stick butter
• 1 lemon, sliced thinly
• 1 package dry Italian seasoning mix

Instructions:

1. Preheat over to 350°F and line a large baking sheet with aluminum foil.
2. Rinse shrimp under cool, running water.
3. Place butter in the center of the foil-lined sheet.
4. Place sheet with butter on it into oven until it melts (approx. 5 to 8 minutes).
5. Remove from over and arrange lemon slices on top of melted butter.
6. Lay shrimp on top of lemon slices.
7. Sprinkle entire package of Italian dry seasoning mix evenly over shrimp.
8. Back for 8 minutes, then turn shrimp over with tongs.
9. Season with salt and pepper.
10. Return to over and back another 7-8 minutes.
11. Enjoy.

Coffee-rubbed Pork Tacos

• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground cumin
• 1 teaspoon cinnamon
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons ground coffee
• 2 pieces pork tenderloin, each about one pound
• 12 tortillas (ideally homemade corn tortillas with a hint of chocolate)
• pickled onions or diced red onions, to taste
• Cotija cheese or other Mexican cheese, to taste
• fresh cilantro, to taste
• limes, for garnish

Step 1: Place the pork in a baking dish.

Step 2: In a small bowl, mix the cayenne pepper. kosher salt, pepper, cumin, cinnamon, garlic powder, onion powder, and ground coffee.

Step 3: Rub spice mix on all sides of the meat.

Step 4: Cover the baking dish and refrigerate for a minimum of two hours.

Step 5: Remove from the refrigerator and bring to room temperature (about twenty minutes).

Step 6: Heat a large heavy-bottomed skillet (preferably cast iron) on high heat.

Step 7: Add meat to skillet and cook for seven minutes.  Do not touch the meat during this time.

Step 8: Flip the meat and cook for six minutes.  Again, do not touch the meat while it cooks.

Step 9: Remove the skillet from the heat.

Step 10: Cover and let sit for five minutes.

Step 11: Remove meat from the skillet and let rest for five minutes.

Step 12: Thinly slice the meat and serve on warm tortillas topped with pickled onions, crumbled Cotija cheese, and cilantro.

Step 13: Garnish with lime wedges.