coconut pork and pineapple wraps

 

makes 4 servings

1/2 cup full fat canned coconut milk

1 tbsp minced fresh ginger

2 garlic cloves, minced

1/2 tsp red chili flakes

1lb extra lean ground pork

2 medium carrots, sliced into thin matchsticks

2 scallions, thinly sliced

1/2 cup fresh mint, chopped

2 tbsp reduced sodium soy sauce

1 tbsp fish sauce

2 tsp honey

1 head boston or bibb lettuce

1 cup diced pineapple

in a wok or large skillet, bring coconut milk, ginger, garlic and chili flakes to a simmer over medium-high heat, stir in pork and stir-fry until no longer pink, about 5 minutes. stir in carrots and scallions, and heat until carrots are tender-crisp. stir in mint, fish sauce, soy sauce and honey.

divide pork mixture among lettuce leaves and top with pineapple. serve with lime wedges

tailgate toffee blond brownies

every tailgate needs a sweet finish to all the savory fare served throughout the day. brown sugar, egg substitute, flour, and a bit of butter make a gooey brownie-like base. the toffee bits melt during baking and give the brownies a crunchy topping that makes a sweet, but not-too-rich dessert. using egg substitute cuts down on cholesterol and calories!

ingredients

• 1 cuppacked brown sugar
• 1/4 cupbutter, melted
• 1/4 cupegg substitute
• 2 teaspoonsvanilla extract
• 1 cupall-purpose flour
• 1/2 teaspoonbaking powder
• 1/8 teaspoonsalt
• cooking spray
• 1/4 cuptoffee baking bits (such as heath)

preparation

preheat oven to 350°.

combine first 4 ingredients in a large bowl; stir with a whisk. lightly spoon flour into a dry measuring cup; level with a knife. combine flour, baking powder, and salt. add flour mixture to sugar mixture; stir just until moist. spread batter in an 8-inch square baking pan coated with cooking spray. sprinkle with toffee bits. bake at 350° for 22 minutes or until a wooden pick inserted in center comes out almost clean. cool in pan on a wire rack.

note: store, covered, for up to 3 days.

 

tailgate healthy grilled chicken skewers

ingredients

dipping sauce:

• 1/3 cuphoney mustard
• 2/3 cupreduced-fat sour cream

 

marinade:

• 1 cupplain low-fat yogurt
• 1 teaspoonpaprika
• 1 teaspoononion powder
• 1 teaspoongarlic powder
• 1/2-1 teaspoonchili powder
• 1/4 teaspoonground cayenne pepper
• 1/2 teaspoonsalt

 

chicken:

• 1 1/2 poundsskinless, boneless chicken breasts, trimmed of visible fat
• 12metal or wooden skewers

 

preparation

1. for the dipping sauce, mix the honey mustard and sour cream in a small bowl. cover and refrigerate until needed. this sauce can be made up to 2 days in advance.
2. in a small bowl, whisk together all marinade ingredients; set aside.
3. cut each chicken breast lengthwise into 4 long, thin strips. you should end up with about 12 strips. place the strips into a gallon-size zip-top plastic bag. pour the marinade mixture over the chicken, and close the bag. then flip the bag a few times to ensure that all pieces are coated with marinade, and refrigerate for at least 4 hours or overnight.
4. when ready to cook, transfer the chicken to a colander to drain off excess marinade. with clean hands, skewer each piece of chicken, threading it onto the end of a skewer. continue until all of the chicken pieces are skewered.
5. preheat the grill or grill pan to medium heat. cook for about 2 1/2 minutes on each side, testing chicken for doneness before serving (meat should be opaque). transfer skewers to a clean platter.
6. remove the chicken from the skewers, if desired. serve chicken while hot with the dipping sauce alongside.

 

brown rice burrito wrap – great make ahead lunch recipe

ingredients

• ¼ cup cooked brown rice

• 1 tablespoon shredded cheddar

• ¼ avocado

• 1 teaspoon freshlime juice

• 1 wholewheat 8-inch tortilla or large lettuce leaves

• 2 tablespoons no-salt-added canned black beans

• 2 tablespoons thinly sliced or shredded carrots

• 1 tablespoon mild jarredsalsa

directions

if the cooked rice is cold, reheat it in the microwave. when hot, mix in the cheddar until the cheese melts. set aside to cool to room temperature.

mash the avocado and lime juice together in a small bowl with a fork until it becomes a spreadable consistency.

lay the tortilla (or lettuce) out on a cutting board. spread the mashed avocado on the tortilla, leaving a 1-inch outer border without any avocado. in the bottom third of the tortilla, lay out in a log shape the rice, beans, carrots and salsa. roll over once tightly, then tuck in the sides and continue rolling. the avocado should help the burrito stay together. cut in half. wrap in a paper towel, followed by a layer of aluminum foil. serve at room temperature.

tomato basil salad

ingredients

• 1/4 cup olive oil

• 5cloves garlic, finely minced

• 1 pint red grape tomatoes, halved lengthwise

• 1 pint yellowgrape tomatoes, halved lengthwise

• 1 tablespoonbalsamic vinegar

• 16 fresh basil leaves chopped

• salt and pepper

directions

in a small skillet, heat the olive oil over medium-high heat. add the garlic and stir, lightly frying for about a minute and removing from the heat before the garlic gets too brown (it can be golden). pour it into a mixing bowl and allow to cool slightly. add the tomatoes, balsamic, basil and some salt and pepper to the bowl. toss to combine, and then taste and add more basil if needed, and more salt if needed.

fennel, shrimp and spinach salad

ingredients

3 slices center-cut bacon (optional)

1 pound jumbo shrimp, peeled and deveined

2 cups thinly sliced fennel bulb (about 1 medium bulb)

1 cup grape tomatoes, halved

1/2 cup thinly sliced red onion

1 (9-ounce) package fresh baby spinach

2 tablespoons finely chopped shallots

3 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

1 teaspoon dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

directions

1. cook bacon in a skillet over medium heat until crisp. remove bacon from pan, reserving drippings, and crumble. add the shrimp to pan, and cook 2 minutes, turning once.
2. combine bacon, 2 cups fennel, grape tomatoes, red onion, and baby spinach in a bowl. combine the remaining ingredients in a small bowl, stirring with a whisk. add the shrimp and balsamic mixture to spinach mixture; toss well.

 

cauliflower mac & cheese for an occasional treat

ingredients

• 1/2 teaspoon kosher salt
• 1 large head cauliflower, cut into small florets
• vegetable oil spray
• 1 cup heavy cream
• 2 ounces cream cheese, cut into small pieces
• 1 1/2 teaspoons dijon mustard
• 1 1/2 cups shredded sharp cheddar, plus 1/2 cup for topping the casserole
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon garlic powder

 

directions

• preheat oven to 375f.
• bring a large pot of water to a boil and season the water with salt.
• spray a baking dish with vegetable oil spray.
• cook the cauliflower in the boiling water until crisp-tender, about 5 minutes.
• drain well and pat between several layers of paper towels to dry.
• transfer the cauliflower to the baking dish.
• bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth.
• stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes.
• remove from heat, pour over the cauliflower, and stir to combine.
• top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes.
• serve warm

 

this is an occasional treat, remember portion size is important to keep healthy and fit!

sauteed squash medley

ingredients

• no-stick cooking spray
• 1 medium zucchini, cut in half lengthwise, sliced
• 1 medium yellow summer squash, cut in half lengthwise, sliced
• 1/4 teaspoon dried italian seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1-2 tablespoons butter

directions

1. spray large skillet with cooking spray; heat over medium-high heat. add zucchini, yellow squash, italian seasoning, salt and pepper; cook 5 minutes or until browned lightly, stirring occasionally.
2. remove from heat; stir in butter until melted.

delish zucchini frittata

 

ingredients

• 1 can (14.5 oz each) hunt’s® diced tomatoes with sweet onion, undrained
• 1 teaspoon gulden’s® spicy brown mustard
• 1 teaspoon honey
• no-stick cooking spray
• 1-1/2 cups finely chopped zucchini
• 1 cup finely chopped white button mushrooms
• 1 carton (16 oz each) egg beaters® original
• 2 green onions, chopped

directions

1. combine undrained tomatoes, mustard and honey in medium saucepan. place over medium-high heat; cook 10 minutes or until thickened and most of juice has cooked away, stirring several times.
2. spray shallow 10-inch nonstick skillet with cooking spray; heat over medium-high heat. add zucchini and mushrooms; cook 5 minutes or until starting to brown on edges, stirring several times. reduce heat to medium-low; pour egg beaters over vegetables. cover skillet. after 6 minutes, lift edge of frittata with spatula and tilt skillet to allow egg beaters to flow underneath several times. cover; continue cooking 4 minutes or until set.
3. stir green onions into tomato sauce. cut frittata into 4 wedges. top each wedge with tomato sauce.

carrot cake smoothie for beautiful skin

In case you needed another reason to drink a smoothie that tastes like cake other than its taste (yum!), that half-cup of carrot juice boasts a whopping 11 mg of beta-carotene and 5 mg of alpha-carotene.

SERVINGS: 1

½ c unsweetened carrot juice
1 scoop vanilla shakeology
2 Tbsp toasted wheat germ
1 Tbsp soft cream cheese, regular fat
1 tsp flaxseed oil
¼ tsp ground cinnamon
2 g glucomannan
Ice cubes