Honey Lime Sriracha Cauliflower

This cauliflower is slightly sweet, slightly spicy and a delicious way to enjoy cauliflower. Any time you can make a veggie taste so good that you come back for more is always a good thing.

Honey Lime Sriracha Glazed Cauliflower

Ingredients:

1 large head cauliflower

1/2 cup all purpose flour

1/2 cup milk

1/2 teaspoon garlic powder

1/4 cup sriracha

1 tablespoon low sodium soy sauce

1/4 cup honey

2 tablespoons lime juice

Directions:

Preheat the oven to 450º F. Spray a baking sheet with cooking spray.

Cut the cauliflower into florets. The smaller the florets are the faster they will cook and softer they will get.

In a large bowl whisk together the flour, milk and garlic powder. Add in the cauliflower florets and gently stir to coat the cauliflower in the batter. Transfer the coated cauliflower to the prepared baking sheet, in a single layer. Bake for 10-20 minutes, depending on how soft you want the cauliflower.

While the cauliflower is baking, in a large bowl whisk together the sriracha, soy sauce, honey and lime juice. 

When the cauliflower is done baking carefully transfer it to the bowl with the sauce in in and gently toss the cauliflower to evenly coat well. Return the cauliflower to the baking sheet in a single layer. Bake for 5 minutes. 

Drizzle the remaining sauce over the cauliflower and toss the cauliflower to coat. Bake for an additional 5 minutes. 

Enjoy!!!

Nutrition Facts
Serves: 4
Amount Per Serving
Calories 206
Total Fat		0.9g
Saturated Fat		0.1g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Trans Fat		0g
Cholesterol		0.6g
Sodium		464.2g
Potassium		24.1g
Total Carbohydrates		44.6g
Dietary Fiber		4.8g
Sugars		25.8g
Protein		6.9g
Vitamin A 1.3% Vitamin C 172.9%
Calcium 8.6% Iron 4.9%
*Nutritional information will vary depending on the brands you use.

*Adapted from Cup Cakes and Kale Chips.

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Cranberry and Chicken Spinach Salad with Orange Dressing

A simple and easy salad, with the most amazing dressing. My husband and I loved the dressing. It had such great orange flavor. Plus it went so well with all of the ingredients in the salad.

Cranberry and Chicken Spinach Salad with Orange Dressing
Ingredients:

Orange Dressing
1/4 cup olive oil
1/4 cup canola oil
2 teaspoons orange zest
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoons honey
2 teaspoons dijon mustard

Salad
1 pound boneless skinless chicken breasts, cooked, cooled and sliced
10 ounces spinach
1 cup crumbled queso fresco
3/4 sliced almonds, toasted
3/4 cup dried cranberries

Directions:
In a blender add all of the dressing ingredients. Pulse the blender until the mixture is well emulsified. Pour into a container and refrigerate until ready to use.

In a large bowl toss all of the salad ingredients together. Serve the salad with the dressing.

Enjoy!!!

Notes:
The queso fresco can be substituted with feta.
I seasoned my chicken with black pepper before cooking.

Nutrition Facts
Serves: 4
Amount Per Serving
Calories 769
Total Fat		47.3g
Saturated Fat		8.9g
Polyunsaturated Fat		4.2g
Monounsaturated Fat		8.3g
Trans Fat		0g
Cholesterol		106.2g
Sodium		633g
Potassium		306.6g
Total Carbohydrates		52.5g
Dietary Fiber		6.1g
Sugars		43.1g
Protein		31.1g
Vitamin A 23.4% Vitamin C 24.6%
Calcium 20.1% Iron 3.6%
*Nutritional information will vary depending on the brands you use.

*Adapted from Cooking Classy.

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Jalapeño Popper Quinoa Bites

No matter how many times I try different recipes involving quinoa, I can not get my girls to like quinoa. No matter how cheesy it is they still do not like it. It has gotten to the point they will not even try it. So with they asked about this recipe, I said it is quinoa and it is going to be spicy, there is leftover pasta for you to have with your dinner. I was not even going to attempt to have them try it. I made it with the intentions for the husband and I to eat it.

I am glad that the girls had no interest in trying these, that meant more for me. More of the delicious, spicy and a little creamy quinoa bites. 

Jalapeño Popper Quinoa Bites

Ingredients:

3/4 cups quinoa

1 1/2 cups water

1/2 cup chopped jalapeño peppers

2 garlic cloves, minced

2 eggs, lightly beaten

2 tablespoon reduced fat cream cheese, cut into small pieces

1 1/2 cups shredded Monterey Jack cheese

Directions:

In a medium pot cook the quinoa according to the package directions, using the amount of water listed in the ingredients. When the quinoa is done let cool completely.

Preheat the oven to 350º F. Spray a mini muffin pan with cooking spray.

In a large bowl combine the cooled quinoa, jalapeños, garlic, eggs, cream cheese and shredded cheese.

Place the mixture into the prepare muffin pan filling each cup to the top. If needed use another mini muffin pan for any remaining quinoa mixture.

Bake for 15-20 minutes or until the edges start to turn golden brown. Remove from the oven and let cool for 5 minutes. Carefully remove the quinoa bites from the pan.

Enjoy!!!

Notes:

If you do not have 2 mini muffin pans, you can place any remaining quinoa mixture into a regular sized muffin pan and you will have a few bigger ones.

Nutrition Facts
Serves: 8
Amount Per Serving
Calories 166
Total Fat		9.2g
Saturated Fat		4.4g
Polyunsaturated Fat		0.6g
Monounsaturated Fat		0.7g
Trans Fat		0g
Cholesterol		70.1g
Sodium		155.9g
Potassium		152.1g
Total Carbohydrates		12.5g
Dietary Fiber		1.1g
Sugars		0.4g
Protein		9.2g
Vitamin A 7.5% Vitamin C 11.5%
Calcium 17% Iron 9.6%
*Nutritional information will vary depending on the brands you use.

*Adapted from Alida's Kitchen.

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Turkey Caprese Meatloaf Cups

Meatloaf in mini forms. These mini meatloaf's are super easy and a fun way to enjoy meatloaf. Plus they are flavorful and cheesy.

Turkey Caprese Meatloaf Cups
Ingredients:
1 egg
2 pounds ground turkey
1/3 cup sun dried tomatoes, drained and chopped
1/4 cup fresh basil leaves, chopped
6 ounces mozzarella cheese, cut into small cubes
1/2 teaspoon garlic powder
black pepper, to taste

Directions:
Preheat the oven to 400º F. Spray a 12 cup muffin tin with cooking spray.

In a large bowl beat the egg. Add the remaining ingredients and mix with your hands until everything is evenly combined.

Divide the mixture evenly between the muffins cups and press the mixture into the cups. Bake for 25-30 minutes or until completely cooked.

Enjoy!!!

Nutrition Facts
Serves: 6
Amount Per Serving
Calories 430
Total Fat		19.3g
Saturated Fat		9.4g
Polyunsaturated Fat		0.3g
Monounsaturated Fat		2.2g
Trans Fat		0g
Cholesterol		156.4g
Sodium		378.4g
Potassium		548.7g
Total Carbohydrates		27.4g
Dietary Fiber		4.7g
Sugars		2g
Protein		45.1g
Vitamin A 8.1% Vitamin C 3%
Calcium 28.4% Iron 23.8%
*Nutritional information will vary depending on the brands you use.

*Adapted from BuzzFeed.

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Tater Tot Breakfast Pie

All of my families favorite breakfast foods in delicious "pie". The crust is tater tot crowns, the flat round tater tots. The filling is scrambled eggs, cheese, sausage and bacon.

This breakfast makes two pies and once the pies come out of the oven it is best to let them sit for about 5 minutes. If you do not let them sit, the pieces will not come out like a piece of pie, they will crumble.

Tater Tot Breakfast Pie
Ingredients:
1 roll breakfast sausage
12 slices turkey bacon
30 ounce bag tater tot crowns
8 eggs, lightly beaten
black pepper, to taste
2 cups shredded cheddar cheese

Directions:
Preheat the oven to 425º F. Spray two 9 inch pie plates with cooking spray.

In a large skillet cook the sausage, crumbling it while it cooks. After cooking the sausage, drain any fat and cook the bacon, in the same skillet until crispy. Once the bacon is done drain most of the fat, saving just a little for cooking the eggs. Add the eggs and cook scrambling as they cook.

While the sausage is cooking, line the bottom of the pie plates with tater tot rounds. Then place tater tot rounds along the sides of the pie plates. Bake for 15 minutes.

Remove the pie plates from the oven and top the tater tots, in each pie plate, with 1/2 cup shredded cheese. Divide the eggs evenly between the two pie plates. Divide the sausage evenly between the two pie plates. Sprinkle 1/2 cup cheese on top of the sausage in both pie plates. Crumble the bacon and evenly sprinkle it between the two pie plates.

Using a spatula, press down on top of the bacon to press everything together and create an even layer. Bake for 10 minutes. Remove the pie plates from the oven and let sit for 5 minutes.

Enjoy!!!

Nutrition Facts
Serves: 8
Amount Per Serving
Calories 399
Total Fat		29.7g
Saturated Fat		12.1g
Polyunsaturated Fat		1g
Monounsaturated Fat		1.8g
Trans Fat		0g
Cholesterol		251g
Sodium		750g
Potassium		213.9g
Total Carbohydrates		3.2g
Dietary Fiber		0.1g
Sugars		1.2g
Protein		30.9g
Vitamin A 11.4% Vitamin C 0.1%
Calcium 22.8% Iron 9%
*Nutritional information will vary depending on the brands you use.

*Adapted from The Gunny Sack.

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Snakebite Sausage and Pasta

As I was working on this post I thought I should create a category of 30 minute meals. Even better make a category of 30 minute and one pot or skillet meals. With school and all after school activities in full swing for the year, being able to have the dinner ready with minimal mess in 30 minutes or less is a wonderful thing. Plus being able to find them easily for meal planning would be even better.

This 30 minute one skillet dish is creamy and slightly spicy. In the dish, the tomatoes are added in after the heat has been turned off. By doing this, the tomatoes warm up a bit, but still have that crispness to them.

Snakebite Sausage and Pasta
Ingredients:
2 teaspoons olive oil
1 red pepper, diced
1 green pepper, diced
1 small red onion, diced
2 garlic cloves, minced
19.5 ounces spicy turkey sausage
2 cups low sodium chicken broth
1 1/2 cups water
1/4 teaspoon cayenne pepper
3 cups penne pasta
2 ounces reduced fat cream cheese
1 cup grape tomatoes, cut in half lengthwise
4 green onions, thinly sliced

Directions:
In a large skillet, heat the olive oil, over medium high heat. Add in the diced bell peppers, onion and garlic. Remove the sausage from the casing and add to the skillet as well. Cook for 10 minutes, crumbling the meat as it cooks.

Add the chicken broth, water, cayenne and pasta to the skillet. Bring the mixture to a boil and cook for the recommend time on the pasta box, stirring often.

Reduce the heat to medium and add in the cream cheese and parmesan cheese, stirring until melted.

Turn off the heat and add in the tomatoes and green onions. Allow the mixture to sit for 5-10 minutes to allow the sauce to thicken.

Enjoy!!!

Nutrition Facts
Serves: 4
Amount Per Serving
Calories 417
Total Fat		16.3g
Saturated Fat		0.7g
Polyunsaturated Fat		0.3g
Monounsaturated Fat		1.7g
Trans Fat		0g
Cholesterol		89.7g
Sodium		1,162.6g
Potassium		231.1g
Total Carbohydrates		39.6g
Dietary Fiber		3.6g
Sugars		4.9g
Protein		28.9g
Vitamin A 31.2% Vitamin C 118%
Calcium 5.3% Iron 18.2%
*Nutritional information will vary depending on the brands you use.

*Adapted from Weary Chef.

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Sausage and Spinach Pie

A pie crust filled with a delicious filling of sausage, cheese and some healthy spinach. Then topped off with another pie crust, baked and served with pizza sauce.

This happens to be one of my mom's recipe that came from who knows where. When she first mentioned the recipe I thought okay, not going to be one of my favorite meals, hopefully my girls will eat it. It could go either way. They love sausage and cheese, but that much spinach, not sure. Turns out my girls liked it, and said they could not taste the spinach that much.

Interestingly, this pie is served with pizza sauce for putting on top. When I heard this I questioned how this would all taste together, but then I tasted it and it worked. It tasted really good all together, so I would suggest not skipping the pizza sauce.

Sausage and Spinach Pie
Ingredients:
5 Italian sausage links
6 eggs
2- 10 ounce packages frozen chopped spinach, thawed and well drained
2 cups shredded mozzarella cheese
2/3 cup ricotta cheese
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
pastry for 4 pie crusts
1 tablespoon water

Topping (not included in the nutritional info):
pizza sauce

Directions:
Preheat oven to 375º F. Place two of the pastry crusts into 2- 8 inch pie plates and set aside.

Remove the sausage from the casing and cook in a skillet until completely cooked. Drain any fat.

Separate 1 egg and place the white in a large bowl and place the yolk in a small bowl and reserve for later.

In the large bowl add the remaining 5 eggs, spinach, mozzarella cheese, ricotta cheese, garlic powder and black pepper. Stir until everything is well mixed. Add in the cooked sausage and stir to mix.

Evenly divide the filling between the two pie crusts spread the filling into an even layer. Place the remaining 2 pastry crusts on top of both fillings. Press the edges together and then flute the edges. Cut a slit in the top of each pie, for steam to escape.

Add the 1 tablespoon to the reserved egg yolk and combine well. Brush this mixture over both pies crusts.

Bake for 50 minutes to 1 hour or until the crust is browned and filling is set. Cool on a wire rack for 10 minutes before cutting and serving. Serve with warmed pizza sauce.

Enjoy!!!

Notes:
You can use store bought refrigerated or frozen pie crust or homemade.

Nutrition Facts
Serves: 10
Amount Per Serving
Calories 604
Total Fat		38.9g
Saturated Fat		16.7g
Polyunsaturated Fat		2.4g
Monounsaturated Fat		10.9g
Trans Fat		0g
Cholesterol		180.4g
Sodium		987.8g
Potassium		79.7g
Total Carbohydrates		43.6g
Dietary Fiber		0.7g
Sugars		2.1g
Protein		19g
Vitamin A 42.5% Vitamin C 1.4%
Calcium 23.1% Iron 8.7%
*Nutritional information will vary depending on the brands you use.

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