Frozen Chocolate Banana Bites

These are by far the best, yummiest, healthiest, easiest dessert/snack I have ever had! I always keep these in my freezer for a quick bite or for a guilt-free dessert. I am also a self-proclaimed chocoholic (my poison: dark chocolate). I usually don’t buy bananas because we don’t eat them often. But when we do I always end up using them in dessert!

Frozen Chocolate Banana Bites

frozen chocolate banana bites

Ingredients

2 large bananas
1/4 cup natural peanut butter (optional)
1/2 cup chocolate chips (milk or dark)
1-2 tbsp cup milk of choice

Directions

Line a cookie sheet with waxed paper or parchment. Slice bananas into coins about 1/2 inch thick. Spread a tiny dollop of peanut butter on top of each one. In a small bowl, combine the chocolate chips and milk (­remember, less is more). Microwave in 15 second increments until you can whisk them together. You want it to be a dip-able consistency, not spreadable. Add a splash more milk if necessary. Dip the banana chunks using a fork as a little chocolate-coating forklift, dipping them into the melted chocolate. Place chocolate coated bananas on the prepared sheet and place in freezer until completely frozen (30 mins–1 hour). Remove frozen banana chunks from the sheet and store in a freezer container.

Recipe source: http://nomnomnomblog.com/2011/05/11/a-taste-of-summer-and-a-new-video/

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Whitefish with Olive-Almond Relish

Beware! It’s about to get healthy!

Eating lighter is the thing to do for spring. I love fish, and this recipe follows my “fresh and easy” motto. I also love olives, and almonds so this dish couldn’t have sounded any yummier! The original recipe called for striped bass, cod, or halibut, but either those types of fish were unavailable at my local grocery store, or it they were too expensive. I used tilapia as my whitefish and it was so delicious! The olive and almond “relish” is to die for! Next time I am making double the relish so I can eat it with other things! It is a must try spring addition to your weekly meals!

5 minute meal alert!!!

Whitefish with Olive and Almond Relish

whitefish with olive and almond relish

Ingredients

1 cup fresh flat-leaf parsley leaves
1/2 cup large pimiento-stuffed olives (about 12)
1/4 cup unsalted roasted almonds
3 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
4 tablespoons olive oil
4 6-ounce pieces striped bass, cod, or halibut fillet (I used tilapia)
Kosher salt and black pepper

Directions

In a food processor fitted with the metal blade, place the parsley, olives, almonds, lemon juice and zest, and 2 tablespoons of the oil. Pulse until the mixture is coarsely chopped, 3 to 4 times.

Heat the remaining 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Season the fish with ¼ teaspoon each salt and pepper and cook until golden brown and opaque throughout, 3 to 4 minutes per side. Serve with the olive relish.

**Tip**
To make sure your fish doesn’t stick to the pan when cooking it, make sure there is enough olive oil to coat the pan before dropping in your fish. Feel free to add more oil if you feel the fish sticking.

Recipe source: http://www.yumsugar.com/Fast-Easy-Recipe-Striped-Bass-Olive-Almond-Relish-10917475

Healthy Stuffed Chicken

By far the easiest, most delicious chicken I’ve ever had! It combines a bit of greek flavors with the herbs and feta cheese, but you can’t get any tastier and healthy than this recipe. If you don’t like feta cheese I am sure you can substitute for goat cheese.

Healthy Stuffed Chicken

healthy stuffed chicken

Ingredients

  • 2 pounds skinless boneless Chicken Breasts; flattened

Stuffing:

  • 6 oz Low-Fat Feta Cheese; crumbled
  • 1/2 cup packed; Chopped Baby Spinach
  • 1/2 cup Fresh Chopped Parsley
  • 1 teaspoon Minced Garlic
  • 1 teaspoon Olive Oil
  • 1 teaspoon Ground Black Pepper

Sauce:

  • One 14 oz can of tomato sauce (I used a tomato-basil sauce)
  • 1/4 teaspoon seeded and diced Jalapeño (optional)

Directions

Preheat oven to 375°F. Mix all the stuffing ingredients in a bowl. Spoon the mix onto each Chicken Breast. Roll the chicken around the stuffing and place in a small baking pan brushed with oil. Bake for 35 minutes.

With the leftover mixture, put it in the food processor with about 1/4 cup of olive oil and 1 tsp of salt. Blend until smooth (it should look like a pesto).

To prepare the sauce: combine the tomato sauce and jalapeño in a pot over medium heat. Simmer until warmed through. If you don’t want to add the jalapeño, you can simply just used a jarred tomato sauce of your choice.

To plate: circle the “pesto” around your plate, place your chicken in the center and spoon the sauce on top of the chicken.

Recipe source: http://abc.go.com/shows/the-chew/recipes/healthy-stuffed-chicken

Sauteed Brussels Sprouts and Cabbage with Toasted Almonds and Shallots

This recipe takes my love for brussels sprouts to a whole new level! This healthy side-dish/salad is by far the tastiest! I even ate the leftovers cold the next day and it was just as good.

You can adjust the ingredients based on what you have on hand or add more of the ingredients you prefer most. As you can tell I used a lot of cabbage and brussels sprouts, and less of the almonds.

Sautéed Brussels Sprouts and Cabbage with Toasted Almonds and Shallots

brussels sprouts and cabbage salad

Ingredients

2 cups of Brussels sprouts, trimmed and sliced in half
2 cups of purple cabbage, roughly chopped
3 tablespoons of oil
¼ cup of slivered almonds
¼ cup of diced shallots
2 cloves of garlic, minced
salt and pepper

Directions

Heat 2 tablespoons of the oil in a pan oven medium-high heat. Add the Brussels sprouts. Cook the sprouts for about 10 minutes, stirring occasionally, until they start to brown.

While the sprouts are cooking, heat up the remaining 1 tablespoon of oil in a small pan over medium heat. Add the shallots. Sautee for 3-4 minutes until clear and then add in the almonds and garlic. Cook for another 3-5 minutes until everything starts to brown, but be very careful not to burn the almonds or garlic. Remove from the heat.

Once the sprouts have started to brown, add the red cabbage and continue to sauté until the cabbage is tender. Turn off the heat and add the toasted almonds and shallots. Give it a good toss and then season with salt and pepper.  Serve warm.

Serves 6-8 as a side dish

Recipe source: http://www.whatwouldcathyeat.com/2012/11/sauteed-brussels-sprouts-cabbage-with-toasted-almonds-and-shallots/

Baked Salmon with Honey, Sesame, Chili, and Teriyaki

I am always looking for a new fish recipe. I saw this recipe on The Chew and knew I had to try it. It has that spicey factor that my husband likes so I thought it would be a good new recipe to try. Needless to say this is a definitely a recipe to keep in mind!

Baked Salmon with Honey, Sesame, Chili and Teriyaki

baked salmon

Ingredients

  • 1/2 cup Soy Sauce
  • 2 teaspoons Dark Sesame Oil
  • 2 Oranges (juiced)
  • 2 tablespoons Honey
  • 1/4 up Scallions (chopped)
  • 1 tablespoon Red Chili Pepper (minced)
  • 2 cloves Garlic (minced)
  • 2 teaspoons Sesame Seeds (toasted)
  • 1 teaspoon Sriracha
  • 2 Salmon Fillets (skin on)

Directions

Mix together all of the ingredients except the Salmon. Place the Salmon in the marinade and cover in the fridge for 2 hours.  Remove Salmon from the fridge while oven is preheating. Preheat Oven to 450°F.  Lightly grease a baking sheet with non-stick spray. Transfer Salmon to a baking sheet and bake for 15 minutes or until desired doneness has been achieved.

Recipe source: http://abc.go.com/shows/the-chew/recipes/baked-salmon-with-honey-sesame-chili-teriyaki-marinade-jesse-morris

Chicken Paillard

There is so much you can do with chicken. This recipe is a great, fresh, clean chicken recipe that I will definitely make over and over again.

Chicken Paillard

chicken paillard

Ingredients

  • 4 Chicken Breast Halves (pounded to 1/2-inch thickness)
  • Extra Virgin Olive Oil
  • Salt
  • Freshly Cracked Black Pepper
  • 2 tablespoons Hazelnuts (finely ground)
  • 2 tablespoons Dijon Mustard
  • 3 Carrots (peeled and julienned-I used baby carrots so I just used a mandolin to slice them thin)
  • 1/4 cup Sliced Olives
  • 1/2 bunch Fresh Parsley (chopped)
  • 1/2 Orange (zest and juice)
  • 1 tablespoon Red Wine Vinegar

Directions

Preheat large cast iron pan or non-skillet over medium-high. Season chicken liberally with salt and pepper on both sides. Brush one side of the chicken breasts with dijon mustard. Dredge the chicken with hazelnuts. Drizzle the pan with a tablespoon of olive oil. Cook for 2 to 3 minutes then flip and continue cooking for 2 more minutes or until golden and cooked through. Remove from pan and cook remaining chicken. Set cooked chicken on a plate and tent with foil until ready to serve.

In a large bowl, combine the remaining ingredients and toss to coat. Season with salt and pepper. Serve warm chicken topped with carrot slaw.

Tip: Coating the chicken with crushed hazelnuts is a great alternative to breading, and is also gluten free.

Recipe source: http://abc.go.com/shows/the-chew/recipes/Chicken-Paillard-Daphne-Oz

Buffalo Cauliflower

Talk about a healthy and spicy snack! This take on anything buffalo style takes cauliflower to the next level! These little bites of goodness are also baked and not fried which makes them that much healthier!

Buffalo Cauliflower

buffalo cauliflower

Ingredients

1 head of cauliflower (or 1 bag of cauliflower florets)

For the batter
1/2 cup all purpose flour
1/2 cup water
dash of Frank’s Wing Sauce or Frank’s Original Hot Sauce (or any hot sauce of your choice…I am partial to Sambal chili sauce)
1/4 teaspoon garlic salt
1/4 teaspoon dried onion

For the buffalo sauce
1/4 cup Frank’s Wing Sauce (or any hot sauce of your choice…still partial to Sambal)
3 Tablespoons salted butter, melted
pinch of salt

Directions

Preheat the oven to 450 degrees. Line a baking sheet with tin foil and spray with non-stick spray and set aside.

Wash your head of cauliflower and cut into florets. You can make a variety of sizes. Or buy your cauliflower already cut into florets.

In a medium bowl, mix together the batter ingredients. It will be fairly thick.

Dip each piece of cauliflower into the batter until fully and evenly coated. Place onto the prepared baking sheet in a single layer. Bake for about 15 minutes until the batter just hardens.

In a small bowl, mix together the buffalo sauce ingredients.

Once the cauliflower are done, remove from the oven and brush them with the buffalo sauce. Again, fully and evenly coat each piece.

Put back into the oven and bake for a few more minutes (5-7 minutes), until the sauce has mostly dried and the cauliflower is crispy.

Remove from the oven, let cool, then enjoy!

Recipe source: http://www.persnicketyplates.com/2013/04/buffalo-cauliflower.html

White Bean and Eggplant hummus

I made this Giada recipe a long time ago and just happened to come across it recently. It is a quick, healthy appetizer and it is yummy! My husband claims he doesn’t like eggplant but he LOVED this hummus! There are more ingredients than just eggplant which make this particular hummus addicting. Also any leftover hummus can be used as a spread on sandwiches (I am a sandwich addict).

White Bean and Eggplant Hummus

white bean and eggplant hummus

Ingredients

1 (1 1/2-pound) eggplant or 3 Japanese eggplants, trim off the top, and cut into 2-inch round pieces
Olive oil, for drizzling, plus 1/3 cup
Kosher salt, for seasoning, plus 1/2 teaspoon
Freshly ground black pepper, for seasoning, plus 1/4 teaspoon
1 (15-ounce) can cannellini beans, drained and rinsed
1/3 cup loosely packed fresh flat-leaf parsley
3 tablespoons fresh lemon juice (from about 1 lemon)
1 clove garlic
1 hothouse cucumber, cut into 1/4-inch thick slices (for dipping)

Directions

Preheat the oven to 450 degrees F and place the rack in the middle.

Place the eggplant on a parchment paper-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes until golden brown. Set aside to cool.

In a food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse until the mixture is coarsely chopped. With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy. Season with salt and pepper, to taste.

Place the hummus in a dipping bowl and serve with cucumber slices or your favorite chip.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-and-roasted-eggplant-hummus-recipe.html

Zesty Shrimp Ceviche

This curbs any fancy ceviche craving with the simplicity of this recipe! I made this recipe at Christmas for my huge family and everyone LOVED it! I am not keen on cilantro, but if you are, this recipe will work great with some extra cilantro! What is great about this recipe too is that you can customize it. If you don’t like as much tomato, don’t add as much. If you’d like it a little spicier, keep the seeds in the jalapeño. I am sure you can fancy it up by adding lobster, or scallops! Mmmmm

Zesty Shrimp Ceviche

shrimp ceviche

Ingredients

  • 1 lb jumbo cooked shrimp, peeled, deveined, tails off, chopped
  • 1 medium tomato, diced
  • 1 hass avocado, diced
  • 1 jalapeno, seeds removed, finely diced
  • 1/4 cup chopped red onion
  • 2 limes, juiced
  • 1 tsp olive oil
  • salt and fresh pepper to taste

Directions

Dice your onion. In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let the onions marinate for at least 5 minutes to mellow the flavor.

In the meantime, chop up the rest of your ingredients. In a large bowl combine chopped shrimp, avocado, tomato, and jalapeño. Combine all the ingredients together and gently toss. Adjust the taste with salt and pepper.

Recipe source: http://www.skinnytaste.com/2011/05/zesty-lime-shrimp-and-avocado-salad.html

Spinach Balls

I got this recipe from my aunt and I have officially declared this the easiest appetizer (and healthiest) of them all! It is a simple mix, form, and bake routine. You can have these as a side or as an appetizer but either way you can’t get any better than these bite size morsels of goodness!

Spinach Balls

spinach balls

Ingredients

2 packages of frozen chopped spinach; thawed and drained (I used frozen whole spinach in the pic above because that it what I had on hand)
2 cups italian breadcrumbs
1 medium onion, diced
4 eggs
3/4 cup melted margarine or butter
1/2 cup grated parmesan
1/2 teaspoon garlic powder
Salt and pepper to taste

Directions

Preheat oven to 350 degrees.
Mix all ingredients together in a bowl.
Form into balls with your hands (however big or small you prefer). I usually make these as a side, so I half the recipe (because there is only 2 of us), and form the balls about the size of my palm.
Bake on a baking pan for approximately 20 minutes or until golden. Do not let them brown.