Chia Oat Bread

 

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          Who says you can't have your bread and eat it too!?  Not me said I.  This Chia Oat Bread is beyond delicious, not to mention dense and chewy.  A perfect bottom to any top (get creative).  Each of these 8 slices are only 197 calories, 23g carbs, 5g fiber, 18g net carbs, 12g protein and 6g fat.  I topped mine with my Cottage Cheese Egg Salad, or simply a few Avocado slices...and quite frankly this is wonderful just on its own!  This is a must try! ;)

Ingredients for 8 Slices~

3 cups Oatmeal

3 Tablespoons Chia Seeds

1 teaspoon Baking Powder

Pinch of Salt

4 Eggs

2-5.3oz containers of Fage Unsweetened Greek Yogurt

Everything Bagel Seasoning

     Add Oatmeal to Blender and mix til flour like consistency, add to mixing bowl along with Seeds, Powder, and Salt, stir til fully incorporated.  Meanwhile stir together Eggs and Yogurt til well blended and pour into Flour mixture and continue to blend, pour into parchment lined loaf pan, top with Bagel Seasoning and bake at 350 for 40 minutes.  Remove and cool to touch, makes 8 slices.  Enjoy :)

Cottage Cheese Egg Salad

 

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     Amazing what they are doing with Cottage Cheese these days…who thinks of this stuff!!!  Case in point, seeing the latest take on Egg Salad got me thinking about how I would want mine to look like.  So with a few twists and turns, I created just the right spin on what I consider perfection.  Each of the eight 1/2 cup servings are only 102 calories, 3g carbs, zero fiber, 11g protein and 6g fat.  Now the question is what to put it on???  Lettuce Leafs are always an option for an “Unwich”, or a Salad, or try my Oatmeal Chia Bread to take it all to the next level!  😉

Ingredients for 8 servings~

6 Extra Large Eggs

16oz container Cottage Cheese

Mustard to taste

Sliced Green Onions to taste

Everything Bagel Seasoning to taste

     Prepare for my hot tip on the perfect boiled Egg.  Add Eggs and Water to cover in saucepan, bring to boil, boil for 15 minutes, add lid, turn off burner BUT leave the pot on the burner.  When ready rinse with cool water and enjoy the peel easily crumbling off with a perfect inside.  Add peeled Eggs to mixing bowl and smash with Potato Masher, and stir in remaining ingredients.  Enjoy ☺️ 

Crockpot Taco Soup

 

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     The Crockpot is a girls best friend, anything that can be done in one dish is considered divine...(I don't even care what it tastes like! HA).  But fortunately, this recipe has it all!  Easy clean up, bold flavors, and everyday ingredients.  And as an added bonus, feel free to double the recipe and put half in the freezer for later.  Each of these six 2 cup servings are only 387 calories, 56g carbs, 12g fiber, 44g net carbs, 37g protein and 1.7g fat...how 'bout that protein!?  Feel free to add desired garnish of unsweetened Greek Yogurt, Avocado, Green Onion, and Cilantro (macros not included).  I  divided mine up into 2 cup servings and stored in the fridge for lunches all week.  Or if you are feeling generous you can share..no pressure! ;)

Ingredients for Six 2 cup servings~

2 cups Broth

1 chopped Onion

1 Tablespoon chopped Garlic

1.5 pounds Chicken Breast

Seasoning as desire (I use my 3 C's=Cumin, Cayenne and Chili Powder desired amounts)

1 cup Corn

1 can refried Beans

1 can drained Beans

1 can diced Tomatoes

1 can Rotel

1/4 cup Brown Rice (sub with White)

1 pound diced Sweet Potato (love the hint of sweet with the savory)

     Add all ingredients to lined Crockpot.  Feel free to add or subtract from ingredient list.  The Refried Beans adds a touch of creaminess to the soup.  Garnish as desired (not included in macros).  Cook on High for 3-4 hours, or low for 5-6 hours.  Enjoy  :)

Mexican Polenta

 

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     If you are looking for a new twist on simple, easy and tasty then keep reading!  Being a fan of Polenta as well as Mexican, it was quick idea of how to blend these together.  This makes eight hearty servings, and is perfect topped with a little Salsa, Avocado, Green Onion, and plain Greek Yogurt.  Not to mention, great to have on hand for lunches all week!  Stores well in the fridge, and heats up in a snap!  Feel free to add or subtract your favorite spicey elements!!!  😉

Ingredients for 8 servings~

2 cups Polenta 

1 pound 96% lean ground Beef

1 diced Onion

1 Tablespoon chopped Garlic

1-2 Tablespoons Chili Powder

1-2 Tablespoons Cumin

Dash Cayenne as desired

1 can drained diced Tomatoes

1 can drained Black Beans, sub with Chili Beans or mixed Beans

     Prepare Polenta as per package directions.  Meanwhile brown Beef, Onion and Garlic in skillet til Onions are softened, drain excess fat and stir in Chili Powder, Cumin and Pepper as desired, and stir into Polenta as well as the Tomatoes and Beans and pour into parchment lined 9X13 to chill for several hours or til set.  When ready, divide in to 8 pieces and heat up as desired when ready.  Top with Salsa, Yogurt, Green Onions, Avocado or whatever your preferences are.  Enjoy ☺️ 

Cottage Egg Bake

 

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     When you get a brand new baking pan for Christmas, all you can do is dream of what to put in it!?  #amiright  So I came up with the perfect Cottage Egg Bake that did the pot proud!  And the extra bonus is that this is super simple with minimal ingredients!  And, if that is not enough, this works for breakfast, lunch or dinner!  Each of the 4 servings are only 280 calories, 7g carbs, 2g fiber, 5g net carbs, 25g protein and 13g fat...(did you catch those grams of protein!?).  This is perfect topped with Salsa or served with a side of Asparagus, you can even add or subtract the veggies.  Whatever you do just try it, and don't look back!  ;)

Ingredients for 4 servings~

1 Roma Tomato

6 Jumbo Eggs

16oz container of Cottage Cheese

Handful of diced fresh Broccoli

Handful of diced Orange Bell Pepper

2 diced Green Onions

Seasoning as desired (I use Everything Bagel Spice Seasoning)

     Dice Tomato and drain on paper towel for a couple of hours, set aside.  When ready, add Eggs to mixing bowl and beat til fully incorporated, then blend in remaining ingredients along with Tomatoes, pour into greased baking dish and bake at 350 for an hour, remove and allow to set up for 10 minutes.  If using a shallow baking dish then you may need to reduce your baking time, start checking after 30 minutes to see if the center is set.  Enjoy :)

Cream of Broccoli Soup

 

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     Wanna hear a hot tip on how to make Cream of Broccoli Soup creamier, and healthier all at the same time!?  When I figured this out I could not wait to shout it from the roof tops!  The big secret is using pureed White Beans in the soup versus cream, yogurt or milk.  And this adds so much flavor as well.  The recipe is a simple one pot meal, and easy to whip together.  Perfect any time of year, served hot or cold!  You will have to try it and see for yourself!!!  ;)

Ingredients~

1 Tablespoon Olive Oil

1 diced Onion

1 Tablespoon chopped Garlic

2-3 cleaned, trimmed, diced Carrots (more or less to taste)

1 head cleaned, trimmed, diced Celery (more or less to taste)

1 diced Red Bell Pepper

Dash Cayenne Pepper (optional)

4-6 cups Broth

1-2 pounds diced fresh Broccoli, as desired

1 or 2 drained cans White Beans (or make your own from dried:  soak overnight in water, drain, and add fresh water a couple inches above beans, simmer for two hours and drain)

Seasoning as desired

     Add Oil, Onion, Garlic, Carrots, Celery to large stock pot til Onions are lightly brown, then add Bell Pepper and Cayenne til Peppers are softened.  Add Broth, Broccoli and Beans and bring to simmer til Broccoli has softened.  Either use a potato smasher, immersion blender, beaters or remove to blender to blend to desired level of smooth.  We like a more textured soup so I just used a potato masher, and removed part of the batch to whip smooth in the blender and stir back in. Season as desired.  Enjoy  :)