VEGAN MEATBALLS WITH SPAGHETTI

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The vegan meatballs are also great just by themselves with a green salad and some dips such as guacamole or hummus. Or you could also use them to make wraps or a vegan meatball sandwich.

INGREDIENTS
For the vegan meatballs:
  • 1 15 oz can kidney beans
  • 1/2 tablespoon olive oil
  • 1 large clove of garlic, minced
  • 1/2 onion, chopped
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 tablespoon tomato paste
  • 1 teaspoon soy sauce
  • 1/2 cup rolled oats I used spelt oats
  • 1/3 heaped cup sunflower seeds
  • salt
  • black pepper
For the chunky marinara sauce:
  • 1/2 tablespoon olive oil
  • 1 small onion, chopped
  • 1 large clove garlic, minced
  • 1 carrot, cut into small pieces
  • 1 tablespoon tomato paste
  • 1/4 cup dry red wine
  • 1 can diced tomatoes (14,5 oz)
  • 1 teaspoon oregano
  • fresh basil leaves, cut into small pieces
  • salt
  • black pepper
  • For the spaghetti:
  • 9 oz whole wheat spaghetti
  • For the cashew Parmesan:
  • 1/2 cup unsalted cashews
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon garlic powder
  • salt

INSTRUCTIONS

  1. Cook the spaghetti according to the instructions on the package.
  2. Rinse and drain the kidney beans. Put them in a medium bowl and mash them well with a fork. In a medium pan, heat some oil and sauté the onions for 3 minutes. Add the minced garlic and cook for another minute. Add the sautéd onion and garlic to the mashed beans together with the spices, tomato paste, soy sauce, and oats. Put the sunflower seeds in a food processor and pulse until a fine meal is achieved. Add to the bean mixture and combine well. Season with salt and pepper. Form about 12-14 balls.
  3. Make the marinara sauce: In a medium pan, heat the olive oil over medium heat. Sauté the onions for 3 minutes, then add the garlic and the carrot. Cook for another 2-3 minutes. Stir in the tomato paste and cook for 2 minutes. Then deglaze with red wine and allow to evaporate. Add diced tomatoes and simmer for about 10 minutes. Season with oregano, salt, and pepper. Before serving add some fresh basil leaves.
  4. In a medium pan, heat some olive oil over medium heat and gently roast the bean balls for about 4 minutes until they are golden.
  5. Make the cashew Parmesan: Put the cashews, nutritional yeast, salt, and garlic powder in a food processor and pulse until a fine meal is achieved.
  6. Serve the spaghetti with the marinara and vegan meatballs and sprinkle with Parmesan and fresh basil leaves.

21 Day Fix Lemon Garlic Chicken Sheet Pan Dinner

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Really, this is so simple…you just toss all the ingredients onto a sheet pan and toss them in the oven! I love meals like this because I love the taste of roasted veggies and baked chicken (I also *love* my crock pot, but there's just something about the flavor of an oven-baked meal).

Ingredients
  • Juice of 1 lemon
  • 3 TBS Olive Oil
  • 1 tsp oregano
  • 1/2 tsp rosemary
  • 1/2 tsp thyme
  • 2 garlic cloves, pressed
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • Fresh parsley for garnish
  • 1 red pepper, chopped into 1 inch pieces
  • 1 yellow pepper chopped into 1 inch pieces
  • 1 orange pepper chopped into 1 inch pieces
  • 1 red onion, chopped into 1 inch pieces
  • 1 pint grape tomatoes, halved
  • 4 chicken breasts


Instructions
  1. Preheat the oven to 400
  2. Combine lemon juice, oil, oregano, rosemary, thyme, garlic, salt and pepper in a small bowl and mix well.
  3. Place the chopped vegetables on a sheet pan and toss with half of the lemon sauce.
  4. Place the chicken breasts on the sheet pan and brush the remaining sauce on both sides.
  5. Bake for 20 minutes.
  6. By Chellie Schmitz

Healthy Chocolate Pumpkin Muffins

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Healthy Chocolate Pumpkin Muffins are made with whole grains, no oil, extra protein, lots of pumpkin and are absolutely irresistible!

Ingredients
  • 1½ cup whole wheat pastry flour
  • 1/4 cup unsweetened cocoa powder
  • ⅔ cup sugar I used ½ cup stevia/sugar substitute
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 15 ounce pumpkin puree
  • 1 teaspoon vanilla
  • 1/3 cup skim milk
  • 1 egg beaten
  • 5.3 ounce container non-fat Greek yogurt
  • ½ cup miniature chocolate chips
Instructions

  1. Preheat oven to 350 degrees F.
  2. Combine flour, cocoa powder, sugar, baking powder, baking soda, salt and cinnamon in a bowl.
  3. Stir pumpkin, vanilla, milk, egg and yogurt into the dry mix.
  4. Fold in mini chocolate chips.
  5. Fill muffins tins lined with paper liners or coated with cooking spray about ⅔ full. (Tip: if using liners, give them a light spritz of cooking spray before filling with batter.)
  6. Bake for 20-25 minutes or until firm.
  7. Allow muffins to cool for 5 minutes and then remove to a wire rack to cool further.

Chocolate Orange Shortbread Cookies

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Chocolate orange shortbread cookies melt in your mouth with their classic holiday flavor. Tender, buttery, orange flavored shortbread dipped in creamy decadent dark chocolate. Easy to make and perfect for cookie trays or gifting!

Ingredients
  • 1 cup unsalted butter, softened
  • ⅔ cup confectioners' sugar
  • orange zest from a medium orange (about 2 tablespoons)
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 2¼ cups all-purpose unbleached flour
  • 1 10oz pkg Ghiradelli Dark Melting Wafers (or chocolate of your choice)
Instructions
  1. In a medium-size bowl, whisk together the flour and salt and set aside for later.
  2. In the bowl of your stand mixer, cream together the butter and confectioners' sugar.
  3. Add the orange zest and vanilla. Beat until light and fluffy, about 3-5 minutes, scraping down the sides of the bowl when needed.
  4. Reduce the mixer speed to and add the flour, mix until just combined.
  5. Press the dough into a ball.
  6. Turn out onto a lightly floured surface and knead the dough until it is smooth.
  7. Roll the dough into a log about 12 inches long and 2 inches in diameter. Wrap tightly in plastic wrap, chill for at least 2 hours or overnight.
  8. Preheat the oven to 325 degrees.
  9. Prepare a baking sheet with parchment paper.
  10. Slice the dough into ¼ inch slices and place on the prepared baking sheet about 1 inch apart.
  11. Bake until firm 15-17 minutes.
  12. Cool completely on the baking sheet for 5 minutes, transfer to wire racks to cool completely.
  13. Melt dark chocolate according to package instructions. Dip each cookie in dark chocolate, allowing excess to drip off and place on parchment paper to dry and set up.

Strawberry Shortcake Cake Pops

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The kiddos beg me to make them cake pops and I was getting kind of sick of the same old recipe. With that being said, I decided to come up with a unique cake pop recipe and they turned out DELICIOUS! These strawberry shortcake cake pops taste just like a creamy, shortcake and are full of flavor. I dip them in white chocolate (which you can melt yourself or get a dipping tray. Enjoy!

INGREDIENTS:
  • 10 oz Pound Cake
  • 16 oz Fluffy White Frosting
  • 1 lb chopped Strawberries
  • 12 oz White Chocolate Dipping Tray
  • 30 Lollipop Sticks
DIRECTIONS:
  1. Crumble pound cake into large bowl. 
  2. Add Frosting and mix well
  3. Fold in strawberries. 
  4. Refrigerate for 30 minutes to firm.  
  5. Line a cookie sheet with parchment or wax paper.
  6. Form into 3/4 – 1″ balls and place on cookie sheet. 
  7. Insert a stick in each.
  8. Place in freezer until hard.
  9. Melt chocolate by microwaving tray for 45 seconds, stirring and repeating until melted and smooth.
  10. Dip each ball in tray and twist around to cover completely, shaking off excess.
  11. Return to tray.
  12. Refrigerate overnight to allow coating to set and cake to thaw. 

rainbow kale power salad with peanut dijon dressing

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This colorful and nutrient dense Power Kale Salad is filled with crunchy vegetables, drizzled with a peanut dijon dressing and topped with salty peanuts! The perfect salad to fuel you up!


Ingredients

Salad:
  • 1 large bunch kale, finely chopped
  • 1 red bell pepper, diced
  • 1 1/2 cups julienned carrots
  • 1/2 head purple cabbage, sliced
  • 2 cups finely chopped broccoli florets
  • 1 (14.5 ounce) can chickpeas, drained & rinsed
  • 3/4 cup peanuts
Dressing:
  • 2 tablespoons peanut butter
  • 1 tablespoon olive oil
  • 1/2 lime, juiced
  • 3 tablespoons water
  • 1 tablespoon dijon mustard
  • 1/2 tablespoon maple syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 teaspoon garlic

Instructions

Salad:
  1. Toss all kale, red bell pepper, carrots, cabbage, broccoli and chickpeas together in a large bowl. Set aside.
Dressing:
  1. In a small blender, prepare the dressing.
  2. When ready to serve, add 2 tablespoons, per serving, over the salad and toss. Top with chopped peanuts.

Chicken Monterey

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Last night for dinner, we had one of my husband's favorite 'restaurant copycat' meals.  On the rare occasion that we do eat out, if Chicken Monterey is on the menu, you can bet he will order that…. and Mozzarella Sticks :-)  We like this with Stove Top White Cheddar Mac & Cheese and Soy-Balsamic Glazed Green Beans

Ingredients
  • 8 slices bacon, chopped
  • 4 chicken breast, pounded to an even thickness
  • 1 tsp Lawry's Seasoning Salt
  • 1 cup (or more!) of your favorite barbecue sauce (I used Sweet Baby Rays Brown Sugar and
  • Hickory Flavor)
  • Shredded Cheese (We love colby-jack with this!)
  • Green Onions (I forgot these!)

Instructions
  1. Preheat oven to 350 degrees. In a large skillet, cook bacon until extra crispy. Remove from pan. Leave about 2 TBSP of the bacon drippings. Sprinkle the chicken with the Lawry's Seasoning Salt. Heat pan with bacon drippings to med/high heat. Brown Chicken breast in bacon drippings for about 4 -5 minutes per side. Remove Chicken from skillet and place in a large baking dish. Top with bbq sauce, cooked bacon and cheese. Cover with aluminum foil and bake for 15 minutes. Remove foil and cook for 10 more minutes. Top with green onions and enjoy!

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