Campfire Eggs

Eating healthy while on vacation is more often than not a challenge.  But, what do you do when you are CAMPING and you don't have a kitchen at your disposal??  Planning ahead is the best thing to do, and this easy and healthy breakfast will make it easy to stay on track!

Servings: 1

Size: 2 eggs

Points Plus: 4pp

Level of Difficulty: Medium

Prep Time: 5 minutes

Cook Time: 5-10 Minutes

Rating: 3 stars - Good

Ingredient List:

Tin foil

Beer (or pop) can

2 eggs

Cooking spray

Salt and pepper to taste

Directions

Build a fire (this is why the recipe is medium in difficulty, I needed a helper for this step). Tear off a square of tin foil and mold it around the bottom of a beer can so that it makes a little cup. Spray the cup with a spritz of cooking spray (or use olive oil in your Misto) and sprinkle in some salt and pepper.  Break your egg into the tin foil cup and place on your fire over medium heat.  Your cook time will depend on the temperature of your fire, so watch the egg closely.  When the egg is white and set it is done (between 5-10 minutes).  Remove from fire and unwrap from tin foil cup and you are done!

Tip:

Toss a piece of bread on your fire and pair with an apple for a healthy camping breakfast!

XOXO - Katie

Mexican Caviar

This is a family favorite recipe and a fun new take on the traditional chips and salsa.  You can find some healthier baked chip options to serve with this to make sure you don’t spend too many pp values when snacking.  I made this for a 4^th of July barbeque I hosted last week.  I chose to serve it with blue corn chips which was a tasty choice!

Servings:  12

Size:  1/12 of the recipe

Points Plus: 4pp

Level of Difficulty:  Easy

Prep Time: 15 minutes

Cook Time:  n/a

Rating: 5 stars – Excellent

Ingredient List:

1 can shoepeg corn

1 can black eyed peas

1 can black beans

1 tomato, diced

1 avocado, diced

¼ cup red onion, chopped

½ red pepper, chopped

¼ cup fresh cilantro

Dressing:

¼ cup red wine vinegar

¼ cup olive oil

2 cloves garlic, minced

1 tsp. cumin

Salt & Pepper to taste

Directions:

Drain and rinse the peas, beans and corn; add to a large bowl.  Add in chopped tomato, onion, red pepper and cilantro.  Mix the dressing together with a whisk in a small glass measuring cup.  Pour the dressing over the salad and mix well.  Refrigerate if you aren’t serving immediately.  Add in the diced avocado just before you plan on serving to avoid browning. 

Tip:

It might be difficult to find a can of black-eyed peas.  I looked at a few different stores and was unsuccessful.  A good substitute is pinto beans! 

XOXO Megan

Onion Dip

I saw this recipe on Siriously Delicious and immediately went to the store to buy the ingredients (for real!).  We are going camping for the weekend, and I thought this was the perfect appetizer/snack that could be paired with chips OR veggies.  It is so easy, only 3 ingredients, and does not taste 'healthy'.

Servings: 8

Size: 1/4 cup

Points Plus: 2

Level of Difficulty: Easy

Prep Time: 5 minutes

Cook Time: n/a

Ingredient List:

8oz fat free plain Greek yogurt

8 oz light sour cream

1 package onion soup mix (I used lipton)

Directions:

Mix and eat! Pop a lid on and go!

Tip: 

As mentioned above, you could pair this with veggies instead of chips for a light camping snack.  I have tomatoes, cucumbers, carrots and broccoli packed!

XOXO Katie

Red, White & Blueberry Trifle

Happy 4^th of July!!!  The 4^th is one of my favorite holidays.  I absolutely love fireworks!  I also love summer BBQs and this is the perfect dessert to bring with you to a summer party.  This is a modified version of a berry, cake and pudding trifle.  I’ve adjusted the recipe to pack in extra berries and found substitues for the high pp value items like pound cake, cream, excess sugar, etc.

Servings:  8

Size:  1/8 of the trifle

Points Plus: 4pp

Level of Difficulty:  Easy

Prep Time: 25 minutes

Cook Time: n/a

Ingredient List:

Angel food cake (store-bought already baked version)

3 cups fresh strawberries, sliced

2 cups fresh blueberries

1 container Greek fat free yogurt, raspberry flavored

2 packages vanilla instant pudding mix, sugar-free

2 cup skim milk

Directions:

Wash and prepare the berries. In a large bowl, mix together with a whisk the milk, Greek yogurt and instant pudding mixes until the mixture has a thick consistency. In the bottom of your trifle bowl, start layering beginning with angel food cake.  Use 1/3 of the cake and tear off 1-2 inch pieces of cake and fill until the bottom of the bowl is covered.  Next use 1/3 of the pudding mixture, drop spoonfuls on top of the cake layer.  Finally, make the berry layer using 2/3 cup of blueberries and 1 cup of strawberries.  Repeat the 3 layers twice more resulting in 3 layers of each and ending with berries at the top of the trifle.  Refrigerate until you are ready to serve.

Tip:

The pudding mixture might be a little dull in color depending on what Greek yogurt you use.  I added about 10 drop of red food coloring to my mixture to bring out a richer pink color to make the pudding layer look more festive!

XOXO Megan

Mushroom Stroganoff

Do you ever just want to make homemade mushroom stroganoff but then you go online to Google a recipe and a million come up and you research and research and then finally give up because it seems too hard?  That exact scenario has happened to me at LEAST 10 times (is that weird?).  I guess I find mushroom stroganoff subconsciously overwhelming.  Well don't fret, I have the recipe for you! This sauce is actually vegan, so no cheese or milk.  You would never believe it is so healthy!

Servings: 4

Size: 1/2 c.

Points Plus: 2pp (sauce only)

Level of Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 30 minutes

Rating: 4 stars - Very Good

Ingredient List:

10 oz washed button mushrooms

1 yellow onion, chopped

1 T olive oil

1 T. Smart Balance Light butter

1 T. Flour

1 t. dried dill

1 t. dried parsley

1/2 c. fresh chives

1 c. soy milk

1/2 c. veggie stock

Salt & pepper to taste

Directions:

Add 1 T olive oil to large dutch oven followed by 1 T flour.  Mix until incorporated and cook for 4 minutes, siring frequently.  Add onion, stir and cook for 4 more minutes.  Add stock, soy milk, mushrooms, spices, salt and pepper to taste, and bring to a boil.  Add butter and chives, cover and cook for 30 minutes.  After 30 minutes taste and adjust salt and pepper.  Eat over noodles or veggies (I thought broccoli would be good).

Tip:

This recipe can EASILY be doubled or even tripled! Since it is so low in pp you could eat a cup of the sauce for no guilt!

XOXO - Katie

Supreme Pizza

Homemade pizza is one of Paul and my favorite meals to make together!  Actually this was the first meal we ever cooked together on our 4^th date. :) We make a lot of different pizza varieties, but here is a recipe for a modified version of supreme.

Servings:  8

Size:  1 slice of pizza

Points Plus: 5pp

Level of Difficulty:  Easy

Prep Time: 15 minutes

Cook Time:  15-20 minutes

Rating: 4 stars – Very Good

Ingredient List:

1 can of Pillsbury refrigerated pizza dough, classic style crust

1 8 oz can pizza sauce (my favorite brand is Pastorelli)

1 Tbsp. dried oregano

16 slices of turkey pepperoni

1 cup green bell pepper, chopped

1 cup onion, chopped

1 cup shredded mozzarella, park-skim

1 cup shredded cheddar, reduced-fat

Directions:

Open the can of pizza dough and shape into a pizza shape, gently working the dough outward on a lightly greased pizza pan.  Evenly spread the can of pizza sauce on top of the crust, spread almost to the edges of the dough.  Sprinkle oregano over pizza sauce before putting in the oven to pre-bake the crust.  Cook the crust according to the directions on the package.  It works best to start cooking the crust with just the sauce and no toppings to result in a crispier pizza crust. Bake the un-topped pizza crust for 5-7 minutes.  While the crust is baking, prepare your onions and peppers.  Take the pizza out and top with cheese first, then your veggies and finally place the slices of turkey pepperoni on top.  Bake for an additional 5-10 minutes or until the crust is a light golden brown.

Tip:

At only 5pp per slice, don’t feel bad if you eat 2 slices of this supreme pizza.  I typically end up eating two slices when we make this!

XOXO Megan

Moroccan Couscous

This is a tasty, somewhat spicy, veggie packed side.  In an attempt to utilize as many CSA veggies as possible as fast as possible, this recipe was inspired by this week's box.  Cubed squash, onion (my fav) and zucchini paired with some Moroccan inspired spices make this dish really delish!

Servings: 6

Size: 1 cup

Points Plus: 5pp

Level of Difficulty: Easy

Prep Time: 15 minutes

Cook Time: 30 minutes

Rating: 4 stars - Very Good

Ingredient List: 

2 cups peeled butternut squash, cubed

1 yellow onion, diced

1 large zucchini, cubed

1 T. olive oil

1 1/2 stock of your choice

1 T. Smart Balance light butter

1 t. McCormick - Moroccan Seasoning (mixture of cinnamon, cuman, coriander, ginger, cardamom, black pepper, white pepper, red pepper, paprika and turmeric)

1 cup uncooked couscous

4 scallions, white and green parts, chopped

Lettuce and/or spring mix, chopped

Salt and pepper to taste

Directions:

Preheat oven to 375.  Place quash, onion and zucchini on a rimmed sheet pan.  Drizzle with olive oil and salt and pepper to taste. Roast for 20 minutes, string after 10.  Increase oven temp to 400 degrees and roast for an additional 10 minutes.  While veggies are roasting heat stock in a large pan and add McCormick seasoning. Bring to a boil, turn off heat and let steep for 15 minutes.  After 15 minutes bring to a boil again, sprinkle couscous into stock mixture, stir, cover and let stand for 10 minutes.  When veggies are done remove lid from couscous and fluff with a fork.  Add veggies over couscous and toss.  Serve over copped lettuce and top with chopped scallions!

Tip:

For additional protein consider adding some roasted chicken.

XOXO - Katie