Lemon Poppyseed Bundt Cake

I have been craving something made with poppy seeds lately.  They just keep shouting at me every time I open the refrigerator!  I paired them with lemon, reduced the fat in a typical cake and came up with this light, heavenly lemon poppy seed bundt cake which did not disappoint.  It's robust on lemon flavor, moist and delicious!  It's even better the second day after making too!

Servings: 16
Serving Size: 1/16 of bundt cake
Points Plus: 7pp
Level of Difficulty: Easy
Prep Time: 20 minutes
Bake Time: 55-60 minutes

Ingredients:
Cake Ingredients-
1 Duncan Hines Lemon Cake Mix (16.5 oz)
2 1/2 Tbsp. flour
1 package instant lemon pudding, sugar-free
1 cup buttermilk
1/2 cup water
1/2 cup unsweetened applesauce
1/4 cup canola oil
1/4 cup poppy seeds
2 Tbsp. fresh lemon juice
3 egg whites
1 egg

Glaze Ingredients-
1 1/2 cups powdered sugar
2-4 Tbsp. fresh lemon mice
1 drop yellow food coloring

Directions:
Preheat oven to 350 degrees.  Coat a bund pan with cooking spray.  In the bowl of a stand mixer, add the cake mix, flour, instant pudding, buttermilk, water, applesauce, oil, poppy seeds and lemon juice (2 Tbsp).  Mix until well blended.  Add the egg whites and egg and beat until smooth.  Pour into prepared bundt pan and spread evenly.  Bake for 55-60 minutes or until a toothpick comes out cleanly.  Remove from the oven and let cool for about 10 minutes.  Carefully loosen sides with a knife and remove the cake onto a plate.  Cool completely before glazing.

To make the glaze - combine the powdered sugar and lemon juice in a small bowl.  Blend until very smooth with a whisk.  Add the food coloring and mix well.  Drizzle the glaze all around the top of the cake.  Slice and serve!

Tip:
Keep your poppy seeds in the fridge to make the last for up to 6 months!  Because poppy seeds are high in oil content they need to be preserved a bit otherwise they won't last long.  The fridge is the perfect home for them!

YUM!
XOXO Nancy

Buffalo Chicken Lasagna

Here is a lasagna combination I bet you never thought of. Buffalo Chicken! This recipe has only 8 ingredients, and one of them is water!  I think that's pretty good for lasagna! It is full of flavor and makes great leftovers, as any lasagna does! This would be a great recipe for a Sunday football part-ay!

Servings: 9

Serving Size: 1/9 of lasagna

Points Plus: 7

Prep Time: 15 minutes

Cook Time: 1 hour 25 minutes

Level of Difficulty: Easy

Ingredients

12 lasagna noodles, uncooked

1 lb. cooked chicken breast, cubed

3 cups spaghetti sauce (I like Trader Joes brand)

1 1/2 cups water

15 oz. nonfat Ricotta cheese

1/2 cup blue cheese crumbles

Directions

Preheat the oven to 350 degrees. Spray skillet with nonstick cooking spray. Cook chicken over medium high heat for 4 minutes or until almost done. Stir in sauces and water. In a small bowl, combine ricotta cheese and egg substitute.

Spray a 9X13 pan with nonstick cooking spray. Spread 1 Cup of sauce in the bottom of pan. Arrange 4 noodles over the sauce. Spread more sauce, then a layer of ricotta mixture. Add another layer of sauce, and repeat the whole process until you end with a layer of sauce. Cover and bake 70 minutes. Uncover and sprinkle blue cheese on top, then bake for another 15 minutes uncovered. Let stand 10-15 minutes before serving.

Tip

After the lasagna has cooled, cut it up and put the leftovers in a Tupperware container {one slice per container} then freeze.  This makes for a quick and easy weekday packed lunch!

XOXO - Katie

Cherry BBQ Pork Chops

We took a trip to northern Michigan about a month ago and as we explored the quaint, tourist towns we found ourselves finding cherries at every turn!  Michigan cherries are a classic tradition and we were excited to find that the sweet cherries had just ripened for the season. We knew that at least one of our souvenirs from the trip had to include some of the cherry love!  We picked up this delicious Cherry BBQ grilling sauce that is locally made in Petoskey, MI.

A few weeks later, we decided to try out our new grilling sauce and we though pork would be the perfect pairing.  Grilling pork chops allow you to sear in flavor and get some serious grill marks.  The combination of sweet and tangy in this cherry BBQ sauce really compliments the pork chop.

Servings: 6
Serving Size: 1 pork chop
Points Plus: 7pp
Level of Difficulty: Easy
Prep Time: 5 minutes
Cook/Grill Time:

Ingredients:
6 boneless pork chops, 1 inch thick (about 6 oz. each)
Kosher salt
Freshly ground pepper
12 Tbsp. cherry BBQ grilling sauce (American Spoon brand)

Directions:
Light your grill and turn the burner to high heat.  You need a very high heat to properly sear the pork chops and lock in flavor.  Generously season both sides of each pork chop with salt and pepper.  Place on the grill and cook for 5-6 minutes per side.  The pork chops should be nicely brown before you flip to cook the other side.  Reduce grill heat to medium low to finish cooking the pork chops.  Use a meat thermometer to check the internal temperature, making sure it reaches 160 degrees.  Serve with you favorite side dishes!

Tip:
Intrigued by this cherry BBQ sauce?!  Check out American Spoon's website and find this grilling sauce and tons of other goodies!

XOXO Megan

Grilled Pita Pizzas

My husband actually came up with this idea for this recipe!  We are continuously finding new ways to use our grill and with a variety of different foods.  We love to make homemade pizza and thought why not try a grilled pizza of sorts.  Pitas worked great on the grill since they are already cooked and not just dough.  We went for a simple tomato, basil and cheese recipe, but you could easily make whatever kind of pita pizzas you feel like.  Be creative!

Servings: 2
Serving Size: 1 pita pizza
Points Plus: 7pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Cook/Grill Time: 10 minutes

Ingredients:

2 pitas

1 Tbsp. olive oil

Fresh rosemary, chopped

Kosher salt

1 large tomato, sliced

4 oz. shredded mozzarella cheese, reduced-fat

Fresh basil leaves

Directions:

Wash and chop the fresh rosemary. Slice the tomato into thin slices. Lightly brush 1/2 Tbsp. olive oil on each pita.  Sprinkle with kosher salt and fresh rosemary.  Place the pita on the grill over medium-high heat for about 5 minutes. After the pita has started to crisp up on the grill, add tomato slices, fresh basil leaves and top with 2 oz. of shredded mozzareall cheese.  Place back on the grill for an additional 3-5 minutes or until the cheese starts to melt.  Slice into quarters with a pizza cutter and serve immediately!

Tip:

Fresh herbs made such a difference!  We have a rosemary plant we've been using all summer long and it's amazing how much more flavorful the fresh variety is compared to a dried herb.

XOXO Megan

Santa Fe Stuffed Zucchini

It's definitely zucchini season!  I don't know about you, but I love zucchini and I am always looking for new ways to prepare it.  I found this recipe which makes zucchini boats that are stuffed with a Santa Fe seasoned ground turkey mixture.  The original recipe calls for 12 oz. ground turkey and not the full cans of black beans or corn - I decided to make a bigger recipe and had some leftover stuffing mixture that I baked in a sepearte pan in the oven.  The leftover stuffing would be great over lettuce!

Servings: 6
Serving Size: 2 zucchini halves 
Points Plus: 7pp
Level of Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 35 minutes

Ingredients:
5 medium zucchini
1 lb. lean ground turkey
1 can black beans, rinsed and drained
1 can corn, rinsed and drained
1 jalapeno pepper
1 tomato, diced
1 clove garlic
1/4 cup onion, chopped
2 tsp. cumin
Kosher salt
1/2 cup salsa
1/4 cup fresh cilantro, chopped
1 cup Mexican shredded cheese, reduced-fat

Directions:
Bring a large pot of water to to boil.  Preheat the oven to 400 degrees. Wash and slice each zucchini in half length-wise.  Scoop out the insides of each zucchini half, leaving about 1/4 of an inch to form a zucchini boat.  Place the hollowed out zucchini halves in the boiling water and boil for 1-2 minutes.  Save the insides of the zucchini to add to the stuffing mixture.  Brown the ground turkey in a large skillet over medium high heat; season with salt to taste.  Once the turkey is almost cooked through, add in the black beans, corn, jalapeno, tomato, onion, garlic, zucchini and cumin.  Mix all ingredients together and simmer on low for about 20 minutes, covered.  Place the zucchini boats in a 9x13 baking dish.  Add about a 1 Tbsp. to the bottom of each zucchini half and then top with the turkey stuffing mixture, about 1/3 cup of stuffing will fill each boat.  Finish with 1 1/2 Tbsp. shredded cheese per half and top with fresh cilantro.  Bake for 35 minutes and then serve immediately.

Tip:
Maybe Santa Fe isn't your favorite seasoning?  Try taco zucchini boats instead!

XOXO Megan

Recipe inspired by Skinnytaste  

Chicken Salad w. Strawberries and Feta

It's Friday!!!  Here is a wonderful example of a food I saw, and immediately had to make. One of my absolute favorite weekend activities is watching The Pioneer Women on Saturday mornings at 9am. She whipped this up a few weeks ago and I just loved the combination of sweet corn and strawberries with the salty chicken and sauce.  And come on, I never even considered putting strawberries into a fruit salad! This is a perfect summer, weekend lunch ya'all!

Servings: 4
Serving Size: 1 cup
Points Plus: 7pp
Prep Time: 15 minutes
Cook Time: 15 minutes
Level of Difficulty: Easy

Ingredients
Salad
3 chicken breasts, boneless and skins removed
Kosher salt + pepper
Cooking spray
1 cup fresh corn (or frozen)
3 T fresh dill, minced
3 stalks celery, finely diced
1 red onion, finely diced
1 1/2 cup strawberries

Dressing
3/4 cup crumbled feta
2 T skim milk
1/4 cup light mayonnaise
1/4 cup light sour cream
1 t sugar
Juice of 1 lemon
Kosher salt + pepper

To serve
Use leaves of butter lettuce, sliced romaine, spinach (as I did), kale or whatever lettuce you like!

Directions
Sprinkle chicken breasts with salt and pepper. Heat up your grill pan (or use your outdoor grill) and lightly mist it with cooking spray. Grill your chicken about 7 minutes on each side, until cooked through. Remove chicken from your grill pan and let it cool.  When it is cooled, cut it into small chunks (I hate that word).

Mix together chicken and remaining ingredients under 'salad' above. In a small bowl, whisk together ingredients under 'dressing' above. Mix together salad + dressing ingredients.  Serve on top of lettuce for a light summer meal.

Tip
On the show Ree used strawberries, which I loved and though were a unique flavor.  You could also use blueberries or grapes!

XOXO - Katie

Recipe adapted from The Pioneer Women

Cucumber Lime Gimlet

Gin & tonics are a classic summer cocktail!  This takes a little different twist in the form of a gimlet with cucumber and lime flavors.  These are light and refreshing summertime flavors that make a perfect cocktail.  Enjoy!
Servings: 2
Serving Size: 8 oz. cocktail
Points Plus: 7pp
Level of Difficulty: Easy
Prep Time: 10 minutes

Ingredients:
2 finely diced slices of cucumber
12 oz. Simply Limeade
4 oz. gin
2 wide slices of cucumber (for garish)

Directions:
Slice two thin slices of cucmber and then finely dice each.  Add to the bottom of a low-ball glass and muddle with a spoon to try and break up the cucumber and relase some flavors. Place ice in two low-ball glasses. Pour 2 oz. gin into each glass and then add 6 oz. limeade. Stir to mix well. Garnish the edge of each glass with a sliced cucmber.

Tip:
My husband likes to say... a good drink starts with a full glass of ice!

XOXO Megan

Hot Ham & Cheese Pita

An easy lunch when your on the run and have just a few to pull a meal together! This simple combo of whole wheat pita, ham and Swiss cheese are the perfect combo to keep you going all day long.

Servings: 1 sandwich

Serving Size: 1 pita

Points Plus: 7pp

Prep Time: 5 minutes

Cook Time: 5 minutes

Level of Difficulty: Easy

Ingredients

1 whole wheat pita, sliced as to create a top and bottom of your sandwich

2 wedges laughing cow said cheese

1 oz deli ham

1 green onion, white and green parts

Your fav mustard!

Cooking spray

Directions

Take your pita and spread one wedge of cheese on the top half and one on the bottom. Lay out your ham and top with scallions. Sandwich your pita together and place on a slightly sprayed grill pan. Cook until crispy on each side, about 3 minutes on medium. When finished slice into four wedges and serve with mustard. 

Tip

You could easily make this sandwich with turkey or any other tasty meat. 

Xoxo - Katie

Cilantro Lime Turkey Burgers

Turkey burgers are a lighter burger option that still has a ton of flavor.  And for some reason, they remind me of summer! Trader Joes makes a delicious Cilantro Lime Turkey Burger, and I decided to try and recreate them in my own kitchen. The unique cilantro and lime flavors give these burgers a tasty Southwest feel!

Servings: 4
Serving Size: 1 burger + 1 bun
Points Plus: 7pp
Prep Time: 10 minutes
Cook Time: 6-8 minutes
Level of Difficulty: Easy

Ingredients
1 lb ground turkey
2 green onions, chopped
¼ cup red bell pepper, chopped
2 t garlic, minced
½ t salt
¼ t red pepper flakes
½ cup cilantro, copped
Juice of 2 limes
4 light buns, toasted
Pinch of garlic powder
1/2 avocado, sliced
Cooking spray

Directions
Add ground turkey, green onions, bell pepper, salt, cilantro, red pepper flakes and lime juice to a bowl.  Mix with your hands until well combined.  I added all ingredients to my Kitchenaid and turned her on, letting the mixer do the mixing! When ingredients are well combined split the meat into four balls, then make each ball into a hamburger patty.

At this point you could easily toss these burgers on the grill, but I grilled my burgers inside on a grill pan. Lightly coat your grill pan with cooking spray and heat to medium.  Toss on your burgers and cook for about 3-4 minutes on each side, until done.

When burgers are done place them on a bun.  Lightly sprinkle each burger with garlic powder, and then toss with a few slices of avocado. Also feel free to add ketchup, mustard or any other zero point plus condiments!

Tip
You could easily make these burgers ahead of time and bring them to your summer BBQ to grill on the spot!

XOXO - Katie

Chicken Farro Salad

In case you were wondering, farro is my new favorite food!  If you're unfamiliar, it is a nutty and interestingly textured grain, that can really be substituted for any grain you would normally use (quinoa, brown rice, barley).  This recipe is inspired by my new favorite restaurant, True Food Kitchen. I travel to SoCal frequently for work and was lucky enough to sample this restaurant last week in Santa Monica.  The restaurant's focus is healthy, seasonal, and sustainable cuisine, and they do it right down to their amazing desserts.  True Food Kitchen's creator, Dr. Andrew Weil, also wrote a cookbook - True Food.  I ordered this ASAP and have already begun planning my meals around it. Back to this amazing salad...

...it is a great combo of salty Manchago cheese and sweet fresh dates. A champagne vinaigrette is the perfect finish. This salad is incredible!!!

Servings: 6
Serving Size: 1/6 of salad recipe + 1 t salad dressing
Points Plus: 7pp
Prep Time: 15 minutes
Cook Time: n/a
Level of Difficulty: Easy
Ingredients
Salad
1/2 cup uncooked Farro
Mixed greens, enough for four entree sized salads
1/3 cup dried cranberries
1/3 cup dates, pits removed and chopped
2 oz Manchego cheese, cut into small cubes
1/4 cup jicama, cut into small cubes
1/4 cup Marcona almonds
12 oz leftover chicken breast, skin removed

Dressing
3/4 cup olive oil
1/4 cup Champagne vinegar
1 T honey
Kosher salt + pepper

Directions
Bring 2 cups of water to a boil and add the raw Farro.  Cook according to package directions. When cooked through rinse with cold water and drain.

In a large salad bowl toss all remaining ingredients. Serve salad with dressing on the side, allowing each serving 1 t of dressing.  Stick the rest of the dressing in the fridge for later use!

Tip
The hardest thing about this recipe is locating all of the ingredients.  Most all of them can be found at Whole Foods!

XOXO - Katie

Italian Chopped Salad

Chopped salads are delicious and so versitle!  If you see ingredients below that aren't your favorite, just swap something else in.  Traditional chopped salads have tons of veggies, a small pasta, some type of meat (salami, proscuitto or pepperoni) and are tossed in some sort of vinagriette.  I served this for friends a few weeks ago when I made pasta with homemad red sauce and these delicious stuffed mozzarella meatballs!

Servings: 8
Serving Size: 1/8 of the recipe
Points Plus: 7pp
Level of Difficulty: Easy
Prep Time: 25 minutes
Cook Time: 10 minutes (for the pasta)

Ingredients:
Salad:
1/4 cup red onion, diced
3/4 cup artichoke hearts, chopped
3/4 cup tomatoes, diced
3/4 cup cucumber, diced
1/2 cup salami, diced
1/2 cup black olives, sliced
1 can chickpeas, rinsed and drained
1 cup small pasta (I used elbows)
Salt & pepper to taste

Dressing:
1/3 cup olive oil
2 Tbsp. honey
2 Tbsp. red wine vinegar
1 tps. minced garlic
1/2 tsp. Italian seasoning
1/4 cup grated Parmesan cheese
Salt & pepper to taste.

Directions:
Cook the pasta according to the pasta directions.  Drain and rinse well to cool off the pasta before adding to the rest of the salad.  Wash and prep your veggies - onion, tomatoes, cucumber etc.  Dice the salami.  In a large bowl, combine all salad ingredients.  Stir to make sure all ingredients are well combined.  In a small glass measuring cup, combine all dressing ingreidents and whisk throughly with a mini whisk.  Add the dressing to the salad and mix well. Cover with plastic wrap and place in the fridge until you are ready to serve.

Tip:
This salad is so easy to throw together ahead of time.  If you are serving this for a cookout or Italian night  - doing all the prep ahead of time for this piece of your meal will make you a less stressed party host! :)

XOXO Megan

Caprese English Muffin Pizzas

Caprese is the first thing I think of when I think of fresh basil!  Here's a new twist on English muffin pizza... caprese salad style.  These are a delicious, easy weeknight dinner that comes together in a flash!

Servings: 2
Serving Size 2 open-faced English muffin halves
Points Plus: 7pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 5 minutes

Ingredients:
2 English muffins
4 tsp. olive oil
Salt & pepper to taste
2 oz. fresh mozzarella
2 Roma tomatoes, sliced
Fresh basil

Directions:
Toast the English muffins and lightly brush each half with 1 tsp. olive oil, salt & pepper.  Wash and slice the tomato.  Add tomato slices, fresh basil leaves and top with 1/2 oz. of fresh mozzarella on each English muffin half.  Broil in the oven for about 5 minutes or until the cheese just starts to melt.  Serve immediately!

Tip:
You could also drizzle some balsamic vinegar on these caprese English muffin pizzas.  I'm not a huge fan, so I didn't add any to my version above!

XOXO Megan

Penne All'Arrabbiata

...or really, a fancy way of saying 'spicy red sauce'.  This sauce was made using practically all fresh ingredients. The herbs were from our garden and the tomatoes and garlic from the farmers market.   My husband kept telling me this meal seemed boring because there were so few ingredients...until he tasted it!

Servings: 2
Serving Size: 1 cup pasta + 1/2 cup sauce
Points Plus: 7pp
Prep Time: 5 minutes
Cook Time: 10 Minutes
Level of Difficulty: Easy

Ingredients
2 cups cooked whole wheat penne
1 little bunch of fresh chopped oregano, leaves chopped
2 garlic cloves, thinly chopped
1 t good extra virgin olive oil
4 ripe chopped tomatoes
Kosher salt, to taste
A dash of chili pepper
1 bunch of fresh parsley chopped
2 t fresh parmesan cheese

Instructions
To prepare the sauce, combine extra virgin oil, chopped oregano, and minced garlic in a skillet. Sautee over low heat for about a minute.  Add tomatoes and chili pepper and cook for 10 minutes. Turn off the stove and add fresh chopped parsley. Stir again until the ingredients are well mixed. Add salt to taste.
Toss the sauce with your cooked pasta and stir until well coated. Top with fresh parmesan and parsley and serve!

Tip
You will be surprised how much the tomatoes cook down.  Feel free to add more to bulk up this recipe a bit.

XOXO - Katie

Flank Steak Fajitas

Fajitas are an easy, healthy, delicious Mexican meal!  They are even EASIER in the crock pot.  I can't say I have cooked a lot of flank steak, but similar to chicken, the meat is so tender and well seasoned after cooking in the crock all day long.  I also love when the main dish for your meal is already done before dinner time.  This recipe comes from my Mom's recipe file - it's one of her favorite Mexican meals to make!

Servings: 8

Serving Size: 2 fajitas

Points Plus: 7pp

Level of Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 4-5 hours in the crock pot

Ingredients:

1 1/2 lbs. beef flank steak

1 onion, sliced

1 red pepper, cut into strips

1 green pepper, cut into strips

1 jalapeño, diced

1 Tbsp. fresh cilantro

2 cloves garlic, minced

1 tsp. chili powder

1 tsp. cumin

1 tsp. coriander

1/4 tsp. salt

8 oz. can diced tomatoes

16 flour tortillas
Fresh cilantro, chopped

Directions:

Cut the flank steak into 6 pieces. In the crock pot, combine flank steak, onion, peppers, cilantro, garlic, chili powder, cumin, coriander and salt.  Stir in the diced tomatoes.  Cover the crock pot and cook on high for 4-5 hours.  Once the meat is cooked through, remove the meat and shred the flank steak.  Return the steak to the crock pot and stir until well combined.  Keep on warm until you are ready to serve dinner.  Assemble the fajitas by placing steak and onions/peppers in each tortilla and topping with fresh cilatnro.

Tip:

This hold and slice tool from Pampered Chef works great for holding piping hot meat while you shred it!  The prongs keep you from burning yourself and keep the meat in place so you can easily shred it and return it to the crock pot.  Check it out!

XOXO Megan

Creamy Basil Polenta with Roasted Tomatoes

I am a huge fan of polenta that comes in a log (see polenta pizzas!), but I always like to try new things.  SO - when I saw this recipe for the creamy polenta verity I wanted to give it a try.  This is a very filling dinner, my husband couldn't event eat his full portion! Original recipe found here.

Servings: 3
Serving Size: About 1 cup polenta and 1/2 cup roasted tomatoes
Points Plus: 7pp
Prep Time: 5 minutes
Cook Time: 20 minutes
Level of Difficulty: Easy

Ingredients
Roasted tomatoes:
2 cups grape tomatoes
3 cloves garlic
1 t. olive oil
Salt + pepper to taste

Polenta:
1 cup instant polenta
1 T light butter
1/4 cup milk
1/4 cup shredded parmesan cheese
1/3 cup chopped basil
Salt + pepper to taste

Instructions
Preheat your oven to 400. Place the tomatoes and garlic cloves on a large baking sheet. Drizzle with olive oil and toss until tomatoes are well coated. Season with salt and pepper, to taste. Place in the oven and roast for 20 minutes, until tomatoes are squishy and an even deeper red.

While the tomatoes are roasting, make the polenta. Make polenta according to package instructions (which is normally a 1 polenta to 3 water ratio). After you mix the dry polenta into the water, stir in butter, milk, parmesan cheese, and basil. Season with salt and pepper.

As soon as the polenta is well combined and cooked through place it into individual bowls.  It is important to do this right away because it will firm up quickly. Top with roasted tomatoes.

Tip
You can top this dish with any veggie you like!  I also tried it with roasted mushrooms and thyme, and substituted gorgonzola cheese for the parm!

XOXO - Katie

Asparagus, Brie & Truffle Oil Sandwich

Would you believe me if I told you that one of the best sandwiches I have ever eaten was purchased at an airport convenient store? Well, believe it sister! (or brother) A part of me thinks that perhaps it was the truffle oil that just made everything taste so luxurious.  Or perhaps it was the fact that it was only 8am and I had been up and at them for a good 6 hours already. The combo of flavors in this sandwich is really unique and seriously impressive!

Servings: 8 open faced English muffins
Serving Size: 2 open faced English muffins
Points Plus: 7pp
Prep Time: 15 minutes
Cook Time: 30 minutes
Level of Difficulty: Easy

Ingredient List:
4 whole wheat English muffins
16 spears asparagus, raw
4 oz light brie cheese
4 t. truffle oil
8 slices of red onion, sliced thin
Cooking spray
Salt + Pepper

Directions:
Preheat oven to 400. Rinse your asparagus and snap them in half, discarding the tough ends. Lay them in a single layer on a rimed baking sheet and spray them with cooking spray to cover. Sprinkle them with salt and pepper, and roast them in your hot oven for about 20 minutes, until they start to turn crisp.

Meanwhile, toast your English muffins. Using a mandolin, slice the red onion into 8 very thin slices. When asparagus is done roasting, remove it from the oven and allow it to cool for about 5 minutes.  Then, cut each piece in half.

To assemble. Top each English muffin with 2 thin slices of red onion, 2 pieces of asparagus (actually 4 because you cut the large pieces in half), 1 oz of light brie cheese and 1 t. of truffle oil. Give each muffin another light sprinkle of salt and pepper.  Place them into your pre-heated oven and allow the cheese to get soft, about 5 minutes.  Serve as open faced sandwiches or squish two muffins together to make a tasty sandwich!

Tip:
Truffle oil really makes this sandwich, and can also be super expensive.  I found mine at Marshall's (of all places, a place that previous to this purchase I was totally grossed out buying food at) for a great price. You only need a teeny tiny touch. You could also add a teeny tiny touch to most veggies and pastas for a delish add-on.  If you don't have truffle oil and live in the MSP area come on over and I will let you try some of mine!

XOXO - Katie

Asian Honey Chicken

This recipe makes a delicious, tender, flavor-packed Asian chicken!  I love to make chicken in the crock pot, it is so easy and it always turns out great. The original recipe can be found on
Just a Taste’s blog. You can serve this on lettuce for a healthier option, or on sandwich buns, or over some rice!  It will make leftovers, so try it out as a few different options.

Servings: 8  

Size: 1/8 of the chicken 

Points Plus: 7pp

Level of Difficulty:  Easy

Prep Time: 20 minutes

Cook Time: 4-5 hours (crockpot), 20 minutes (assembly/to serve)

Ingredient List:

2 ½ -3 lbs. boneless, skinless chicken breasts

½ cup honey

½ cup soy sauce, low-sodium

¼ cup blackberry jam

¼ cup hoisin sauce

2 Tbsp. olive oil

3 cloves garlic, minced

½ cup onion, diced

¼ tsp. crushed red pepper flakes

1 Tbsp. cornstarch

3 Tbsp. water

Chopped scallions (for garnish)

Sesame seeds (for garnish)

Directions:

Get out your crock pot!  Place the chicken breasts in the crockpot. Combine the honey, soy sauce, blackberry jam, hoisin sauce, olive oil, garlic, onion and crushed red pepper flakes in a medium bowl.  Use a whisk to make sure the sauce is fully combined.  Pour the sauce over the chicken breasts and cook on low for 4-5 hours or until the chicken is fully cooked.  Remove the chicken and shred with forks.  Make a slurry in a small bowl by whisking the cornstarch and water together.  Pour the liquids from the crock pot into a saucepan over medium heat.  Whisk in the slurry while stirring to combine.  Bring this sauce to a boil and cook for 3 minutes to allow the sauce to thicken.  Add the sauce to the chicken and toss to evenly coat.  Serve with scallions and sesame seeds as garnish.

Tip:

Instead of a tip today… go check out our Referral Contest!!!  We want to spread the foodlove, or love, to even more fabulous people and we need YOUR help to do that!  Also, as a thanks for helping us spread the word about our blog we are giving away a really cool kitchen tool to the person who gets the most referrals! Get the word out!!

XOXO Megan

Sour Cream & Onion Chicken Salad

Howdy!

Spring is in the air! (jk - it is -30 windchill in MN today - yikes) Well, to help us all get into the spring spirit, give this picnic-y chicken salad a whirl?!  Here is a healthy and unique twist on the traditional picnic food. This recipe was originally found on the super cool food blog 100 Days of Real Food.

Servings: 2
Serving Size: 1 cup of chicken salad
Points Plus: 7pp
Prep Time: 5 minutes
Cook Time: n/a
Level of Difficulty: Easy

Ingredients
2 cups diced cooked chicken (you could use leftovers or a rotisserie chicken)
1/2 cup light sour cream
2 T dried onion (I use Penzeys)
1/2 t. onion powered
1/2 t. garlic powder
1/4 t. salt
1/2 cup chopped celery
Romaine lettuce - optional


Instructions
This recipe is SUPER easy! Just put all the ingredients in a bowl and mix!  Serve on top of a bed of lettuce!

Tip
You could mix this chicken salad with a verity of other veggies. Also - sour cream and onion chips are my vice - so perhaps try this to help with the sour cream and onion craving :)

XOXO - Katie

Turkey & Roasted Red Pepper Meatloaf

This is such a good meatloaf recipe AND it’s lighter than the traditional recipe since it uses turkey instead of ground beef.  My husband absolutely LOVES this recipe!  This definitely fits into the hearty 'meat & potatoes' type meal that many men really enjoy for dinner. I love the additions like roasted red peppers and fresh parsley – it really makes the flavors pop.  Serve this with a simple side salad or a fresh veggie like green beans or asparagus!

Servings:  5

Size:  1/5 of meatloaf

Points Plus: 7pp

Level of Difficulty:  Easy

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredient List:

1 ½ lbs. ground turkey

1 small yellow onion, chopped

½ cup bread crumbs

1 egg, beaten

½ cup Parmesan cheese, grated

2 Tbsp. Dijon mustard

1 cup flat-leaf parsley, chopped

1 7-ounce jar roasted red peppers, cut into ½ inch pieces

¾ tsp. salt

½ tsp. freshly ground pepper

Directions:

Preheat the oven to 400°. In a large bowl, combine all ingredients and mix well (this works best by mixing with your hands).  Shape the meat into a loaf shape and place in a glass baking dish.  Bake until no trace of pink remains, about 45 minutes.  Let the meatloaf rest for about 15 mintues before slicing and serving.

Tip:

You would think a loaf pan would be the best for a meatloaf recipe… right??  Well, last time I made this recipe I flattened it out a bit and baked it in an 8x8 baking dish instead.  It turned out great!  I’m not sure I will go back to the loaf pan and instead save it for breads and baked goods.  It seemed to be much easier to get out of the pan in a flatter dish and easier to serve (the pieces didn’t fall apart as easily).  Try it out!

XOXO Megan

Pepperoni & Green Olive Pizza

Okay I can’t resist sharing ONE more Valentine’s day recipe with you!!!  This is a fun little tradition my husband and I started on our first Valentine’s day together.  We’ve continued it for the past three years and I just think it’s so fun!  Instead of going out for an expensive dinner when it’s impossible to get a reservation unless you thought ahead and booked something a month in advance, why not just stay home and make dinner?  Better yet, make a HEART-shaped pizza! :)

I also know that I’ve posted a few variations already of our homemade pizza, but this combo was so delicious that I had to share with all of you.  Both Paul and I love green olives, but if you are more of a fan of the black olive variety feel free to sub those in instead.

Servings:  6

Size:  1/6 of the pizza

Points Plus: 7pp

Level of Difficulty:  Easy

Prep Time: 15 minutes

Cook Time:  15-20 minutes

Ingredient List:

1 can of Pillsbury refrigerated pizza dough, classic style crust

1 can pizza sauce (4 oz)

1 Tbsp. dried oregano

18 slices of turkey pepperoni

8 large green olive, sliced

1 ½ cup shredded mozzarella, park-skim

½ cup shredded Parmesan cheese

Cooking spray

Directions:

Lightly grease a pizza pan.  Open the can of pizza dough and shape into a heart shaped pizza, gently working the dough outward.  Cook the crust according to the directions on the package, which suggests you pre-bake the crust for 5-7 minutes first before you add sauce and toppings.  After the crust is pre-baked, take the pizza out and evenly spread the can of pizza sauce on top of the crust.  Sprinkle oregano over the pizza sauce.  Next, add the cheese and place the pepperoni slices and green olives on top.  Bake for an additional 5-10 minutes or until the crust is a light golden brown.

Tip:

Katie recently introduced me to the wheat Pillsbury crust and I have to say… I might like it even better than the regular white flour kind!  Try it out and see what you prefer. 

XOXO Megan