smoothies

Pineapple Piña Colada

1/2 medium banana + 1/4 cup light coconut milk + 1 cup chopped fresh pineapple + 1/4 cup chilled pineapple juice + 1/2 cup crushed ice

203 CALORIES

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Green Machine

1 cup fresh baby spinach leaves + 1 1/2 cups chopped fresh honeydew + 1/3 cup nonfat vanilla Greek yogurt

162 CALORIES

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Berry Green Dream Smoothie

Ingredients

• 1 pint {about 2 cups} blueberries, I use Driscoll's
• 1 cup strawberries, I use Driscoll's
• ½ banana
• 6 cups of lacinato kale, chopped
• ¼ cup lemon juice {about 1 lemon}
• ¾ cup water
• ⅓ cup chia seeds
• 2 cups ice, optional

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Peaches and Cream low-sugar smoothie

Peaches and Cream

Creamy coconut milk adds a silky texture without maxing out sugar. Your best bet: look for only coconut and water on the ingredient list. Blend with peaches, and you have an instant tropical treat.

SERVINGS: 2

1 c frozen peach slices
1 c canned light coconut milk
½ c water
1 tsp vanilla extract
handful ice
1 scoop protein powder (optional)

ADD all ingredients to a blender and puree until smooth. Divide between two glasses and enjoy.

NUTRITION (per serving) 110 cal, 1 g pro, 14 g carb, 2 g fiber, 10 g sugars, 6 g fat, 4.5 g sat fat, 40 mg sodium
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ONE POT CHEESY TACO SKILLET

ONE POT CHEESY TACO SKILLET

Author: COURTNEY O'DELL

Recipe type: MAIN DISH

Cuisine: AMERICAN

Prep time:  5 mins

Cook time:  15 mins

Total time:  20 mins

Serves: 6 SERVINGS

 

One Pot Cheesy Taco Skillet- this easy, delicious, veggie packed meal is quick and great for a budget- as well as a low carb diet!

INGREDIENTS

• 1 lb lean ground beef
• 1 large yellow onion, diced
• 2 bell peppers, diced
• 1 can diced tomatoes with green chilis
• taco seasoning
• 3 cups baby kale/spinach mixture (this sounds like a lot- it cooks down to a small amount)
• 1½ cup shredded cheddar and jack cheese
• green onions, to garnish

INSTRUCTIONS

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1. In a large pan, lightly brown ground beef and crumble well.
2. Drain excess fat.
3. Add onions and peppers, and cook until browned.
4. Add canned tomatoes, taco seasoning, and any water needed for taco seasoning to evenly coat mixture (up to 1 tbsp- the liquid from the tomatoes will help)
5. Add greens and let fully wilt.
6. Mix well.
7. Cover with shredded cheese and let cheese melt.
8. When cheese is melted, serve over a bed of lettuce, rice, or in a taco or burrito!

NUTRITION INFORMATION

Serving size: 343g Calories: 330 Fat: 14.2 Saturated fat: 7.6 Trans fat: 0 Carbohydrates: 12.9Sugar: 5.8 Fiber: 3.5 Protein: 36.8

Hashbrown breakfast cups

INGREDIENTS

Yields 12 cups.

20 oz. frozen shredded hash browns, thawed
1 1/4 cup cheddar, shredded
1 tablespoon olive oil
12 eggs
Salt and pepper to taste

PREPARATION

In a bowl, combine hash browns, one cup of cheddar, salt, pepper, and olive oil.

Divide hash brown mixture into the cups of a 12-cup muffin tin. Press the hash browns down firmly along the shape of the cups. Bake at 400°F/200°C for 20 minutes to set the cups.

Crack an egg into each cup and sprinkle some salt, pepper, and the remaining cheddar on top. Bake again at 350°F/180°C for 13-15 minutes, or until the egg whites have set. After they have cooled, remove cups by running a knife along their edges. Serve with all the toppings you desire!

BLT Pasta Salad

BLT Pasta Salad

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 2 hours

Yield: 12 servings

Ingredients

• 1-8 oz. package gluten-free pasta, cooked according to package
• 10 slices bacon, cooked and crumbled
• 1 c. Italian dressing
• ½ c. mayonnaise
• 1 t. spicy mustard
• 1 t. sage
• 1 t. salt
• ¾ t. pepper
• 2 pints cherry tomatoes, chopped in half
• 4 c. spinach, chopped coarsely

Instructions

1. Cook pasta according to package. Cook bacon in 400 degree oven on an aluminum foil lined baking sheet for 10-15 minutes.
2. Mix dressing, mayonnaise, mustard, sage, salt and pepper in a bowl. Once pasta is done cooking, place in a separate bowl and toss with ½ of the dressing mix. Add in cherry tomatoes and bacon and toss again. The pasta will still be warm so it will soak up most of the dressing mixture. Reserve the other ½ of the mix for tossing after salad is chilled for 1 hour.
3. Once pasta has chilled, toss with remaining dressing mix and spinach. Enjoy!

Black Bean Enchiladas

Ingredients

1

tablespoon vegetable oil

1/2

cup chopped onion (1 medium) 

1

teaspoon ground cumin

1

cup Green Giant™ Niblets® frozen whole kernel corn, thawed

3/4

cup Old El Paso™ Thick 'n Chunky medium salsa 

1

can (15 oz) Progresso™ black beans, rinsed and drained

2

cups shredded Monterey Jack cheese (8 oz)

10

corn tortillas (6 inch)

1

can (10 oz) Old El Paso™ enchilada sauce 

Chopped avocado, black olives, sour cream and cilantro, if desired

Directions

• 1 Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 10-inch skillet, heat oil over medium heat. Add onion and cumin; cook and stir 4 to 5 minutes or until onion is tender. Stir in corn, salsa, beans and 1 cup of the cheese. Remove from heat.
• 2 On microwavable plate, stack tortillas and cover with paper towel; microwave on High 1 minute to soften. Place 1/4 cup bean mixture along center of each tortilla. Roll up tightly, and place seam sides down in baking dish; spoon remaining bean mixture on top. Pour enchilada sauce over enchiladas, spreading to coat all tortillas. Sprinkle with remaining 1 cup cheese.
• 3 Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges. Garnish with remaining ingredients.

Warm Layered Mexican Dip

Warm Layered Mexican Dip
1 can refried beans
8 oz softened cream cheese
1 pouch taco seasoning
1/2 can black beans, rinsed and drained
1 ear of corn, cooked and kernels removed (or 1/2 can whole kernel corn, drained)
1 cup salsa
2 cups shredded cheese (I used a combo of cheddar and mozzarella)
fresh cilantro for garnish

In a small bowl, combine the creamed cheese and taco seasoning well with a fork.  Warm in the microwave for about 30 seconds and set aside.  In a medium sized bowl, combine the black beans, corn and salsa.

Spread the refried beans evenly on the bottom of a round pie plate or an 8x8.  Top with the taco-cream cheese mixture and next layer the corn, black bean and salsa mixture.  Sprinkle shredded cheese evenly over top of layered dip.  Bake in a preheated 350 degree oven for 10 minutes, or until cheese melts.  Garnish with cilantro and serve with your favorite tortilla chips