RECIPE TIME!!!

One thing I have learned about myself…I am NOT the gourmet chef I always wished I would/could be! In fact, my brothers got the “cooking” gene in our family…GO FIGURE! I am a recipe girl and LOVE new recipes. You could say I am NOT one of those people that can throw something together and make a meal. That being said, I am mindful of keeping our meals “clean” (meaning healthy). I have found a few recipes (from Beachbody’s repertoire…I wish I could claim them as my own) that are my family’s favorites (or recipes we can’t wait to try) and a good kept secret gets no one anywhere so without further ado…

1. Hearty Chicken, Sweet Potato and Apples                                                                                

This is a great recipe to use leftover chicken and baked sweet potatoes. Don’t have leftovers? We’ll let you in on a little secret: the dish in the photograph above was made with a chicken breast from the deli section of the supermarket and a bag of frozen cubed sweet potatoes. And it was indeed hearty, and delicious!

Total Time: 23 min.
Prep Time: 10 min.
Cooking Time: 13 min.
Yield: 4 servings

Ingredients:
3 tsp. olive oil, divided use
1 medium onion, chopped
2 medium tart cooking apples (like Granny Smith or pippin), peeled, cored, finely chopped
2 cups cubed baked sweet potato, cut into cubes
¼ cup raisins
8 oz cooked chicken breast, boneless, skinless, chopped
1 tsp. chopped fresh sage
¼ tsp. sea salt
¼ tsp. ground black pepper
¼ tsp. paprika

Preparation:
1. Heat 1½ tsp. oil in a large nonstick skillet over medium-high heat.
2. Add onion and apples; cook, stirring frequently, for 6 to 7 minutes, or until mixture begins to brown. Place in a large bowl.
3. Add potato, raisins, chicken, sage, salt, pepper, and paprika; mix well.
4. Heat remaining 1½ tsp. oil in skillet over medium heat.
5. Add apple mixture, pat into an even layer in pan; cook, without stirring, for 2 minutes.
6. Stir gently; cook an additional 2 minutes, or until it begins to brown. Serve immediately.

2. Whole Wheat Waffles

Total Time: 40 min.
Prep Time: 10 min.
Cooking Time: 30 min.
Yield: 10 servings, 1 waffle each

Ingredients:
2 cups whole wheat flour
1 cup all-purpose flour
1 Tbsp. baking powder
¼ cup ground flax seed
½ tsp. sea salt (or Himalayan salt)
4 large eggs, lightly beaten
2¾ cups unsweetened almond milk (or low-fat (1%) milk)
¼ cup pure maple syrup
2 Tbsp. sunflower oil
Nonstick cooking spray

Preparation:
1. Combine flours, baking powder, flax seed, and salt in a medium bowl; mix well. Set aside.
2. Combine eggs, almond milk, maple syrup, and oil in a large bowl; mix well. Add flour mixture. Mix until blended.
3. Pour ¾ cup of batter at a time onto hot waffle iron, lightly coated with spray. Cook waffles until golden brown and crisp.
4. One serving equals one waffle; leftover waffles can be wrapped up and frozen.

3. Tuna Noodle and Veggie Casserole

Total Time: 1 hr. 19 min.
Prep Time: 15 min.
Cooking Time: 1 hr. 4 min.
Yield: 6 servings, approx. 1 cup each

Ingredients:
4 oz. dry small whole wheat pasta shells
3 tsp. olive oil, divided use
1 medium onion, chopped
1 cup chopped kale
8 oz. sliced mushrooms
2 Tbsp. whole wheat flour
1 cup reduced-fat (2%) milk
1 cup low-sodium organic vegetable broth
½ tsp. sea salt (or Himalayan salt), divided use
½ tsp. ground black pepper, divided use
1½ cups frozen green peas
2 cans (6-oz. each) chunk light tuna, packed in water, drained
½ cup whole-grain panko bread crumbs

Preparation:
1. Cook shells according to package directions; drain. Set aside.
2. Preheat oven to 375° F.
3. Heat 2 tsp. oil in large nonstick skillet over medium heat.
4. Add onion and kale; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
5. Add mushrooms; cook, stirring frequently, for 4 to 6 minutes, or until mushrooms are soft and most of the liquid has evaporated.
6. Add remaining 1 tsp. oil; cook, stirring frequently, for 1 minute.
7. Add flour; cook, stirring frequently, for 1 to 2 minutes, or until flour and oil form a paste.
8. Slowly add milk, broth, salt, and pepper. Bring to a boil, stirring frequently. Reduce heat to medium-low.
9. Add peas, tuna, and shells; cook, stirring frequently, for 2 minutes.
10. Place tuna mixture in a 2-quart baking dish. Top evenly with bread crumbs. Bake for 30 to 32 minutes, or until casserole is bubbling and brown.
11. Serve immediately.

Tip: For the best tuna casserole, stop cooking your noodles and drain them when they are still al dente (a little bit firm). They will continue to cook in the oven and absorb the flavors of the sauce without becoming mushy.

4. Spanish Brown Rice

Total Time: 30 min.
Prep Time: 15 min.
Cooking Time: 15 min.
Yield: 8 servings, about ⅔ cup each

Ingredients:
1 Tbsp. + 1 tsp. olive oil
½ medium onion, chopped
2 medium tomatoes, chopped
2 cloves garlic, finely chopped
1 medium jalapeno, seeds and veins removed, finely chopped (optional)
2 Tbsp. tomato paste, no added sugar
1 tsp. sea salt (or Himalayan salt)
½ tsp. ground cumin
¼ tsp. ground smoked paprika
1 dash ground black pepper
3 cups cooked brown rice
2 cups frozen peas and carrots
2 Tbsp. finely chopped fresh cilantro

Preparation:
1. Heat oil in medium saucepan medium-high heat.
2. Add onion and cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
3. Add tomatoes, garlic, and jalapeno (if desired); cook, stirring frequently, for 1 minute.
4. Add tomato paste, salt, cumin, paprika, and pepper; cook, stirring frequently, for 1 to 2 minutes, or until vegetables are coated.
5. Add rice and peas and carrots; cook, stirring frequently, for 5 to 6 minutes, or until heated through.
6. Garnish with cilantro if desired.