Happy New Year! I hope your holidays were fabulous 🙂
This time of year I know you are thinking about your waistlines…
most people are including myself! I have been making lots of my old
go-to healthy recipes lately and have lots of ingredients in the refrigerator
ready to whip up a few new ones. Here are a few recipes that will not ruin
your diet…
Nutella Fruit Dip
1 cup plain, nonfat Greek yogurt
1/2 cup Nutella
Mix the yogurt and Nutella together in a small bowl until completely
combined. Refrigerate until ready to use (it was better after it chilled
for a few hours). Serve with fresh cut fruit. We loved ours with some
strawberries and apples.
Recipe Source: Family Kitchen
Spicy Crunchy Chickpeas
2 tablespoons olive oil
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon allspice (I didn’t have so left out)
1 teaspoon salt
1/2 teaspoon pepper
I added 1/2-3/4 t chili powder
2 15 1/2-oz. cans chickpeas, rinsed, drained, thoroughly patted dry
Preheat oven to 400°F. Line a large rimmed baking sheet with foil. In a large bowl, combine
olive oil, cinnamon, cumin, allspice, salt and pepper. Add chickpeas and toss to coat thoroughly.
Turn chickpeas out onto baking sheet and roast, stirring or shaking baking sheet often, until
chickpeas are browned and crunchy, 45 to 50 minutes (next time I may try to not cook them
as long to have some retain their chewy insides). Transfer to a bowl and let cool before serving,
stirring occasionally.
Recipe Source: On My Menu
BBQ Chicken Orange Wraps
4 cups coleslaw mix
2 cans (11 ounces each) mandarin oranges, drained
1-1/2 cups fresh broccoli florets
1 medium sweet yellow pepper, thinly sliced
1/4 cup chopped celery
1 tablespoon sunflower kernels
1 teaspoon grated orange peel
1/3 cup coleslaw salad dressing
2 packages (6 ounces each) ready-to-serve
roasted chicken breast strips, chopped
3/4 cup honey barbecue sauce
8 flour tortillas, I like wheat (10 inches)
In a large bowl, combine the first seven ingredients. Add salad dressing;
toss to coat. In another bowl, combine chicken and barbecue sauce.
Spoon 3/4 cup coleslaw mixture down the center of each tortilla; top
with 1/4 cup chicken mixture. Roll up.
Recipe Source: Taste of Home
Asian Crunch Chicken Salad
1 lb. chicken breasts, skinless and boneless
3 Tbsp olive oil
2 Tbsp fresh lime juice
1 Tbsp cilantro, chopped fine
1 tsp salt and pepper
1/4 tsp crushed red pepper flakes
1/4 tsp cayenne pepper
1/2 C olive oil
1/4 C fresh lime juice
1 Tbsp grated lime peel
3 Tbsp white wine vinegar
1/4 tsp chili powder
2 Tbsp sugar
1 tsp salt and pepper
Combination of shredded Napa Cabbage and baby spinach
(about 5-6 cups)
1 C shredded carrots
1 bunch cilantro, chopped
1 C chopped peanuts
Cut chicken breasts into thin strips. In a bowl combine
3 Tbsp olive oil, 2 Tbsp lime juice, 1 Tbsp cilantro, salt and
pepper. Add chicken and marinate for 30 minutes. Heat pan
and saute chicken until cooked through. Set aside to cool.
In a bowl mix together the 1/2 C olive oil, 1/4 C lime juice,
lime peel, vinegar, chili powder, sugar, 1 tsp salt and 1 tsp
black pepper.
In a large bowl, add together cabbage, spinach, carrots,
cilantro, chicken and peanuts. Add in dressing mixture and toss.
Recipe Source: Your Home Based Mom