Tuesday, May 27, 2014

Burnt Flour Diaper Rash Home Remedy

I know this is off the path a little bit from our healthy recipes, but I have to share this with you. My daughter (almost 2) gets the worst diaper rashes. I have never seen anything quite like it. They will carry on for weeks if I don't act fast. For awhile, I was using Aquaphor and it was working, and then all the sudden, it didn't work anymore. So then I used the Arbonne diaper cream, and it worked, but I ran out and was too lazy to find another consultant. So my sister, who is a nurse practitioner, suggested that I use burnt flour. And I think my response was, "Burnt flour? What the heck are you talking about?" Well, it works! It's like magic, and bonus: it's super cheap and easy! I wanted to share it with you in case you've tried just about every diaper cream and it's not working.


Burnt Flour Diaper Rash Home Remedy
PREP: 0 minutes           COOK: 10 minutes            READY IN: 10 minutes 

INGREDIENTS


  • 2 cups flour (I used white flour, but I'm sure any flour would work)

DIRECTIONS


  1. In a skillet, on high heat, place the flour, and stir occasionally until all the flour is browned. Let it cool and store it in a glass jar (or whatever you have available).

Thursday, May 22, 2014

Watermelon Lime Popsicles

Memorial Day weekend is THIS weekend. First of all, how did that happen?! Time is going by waaaay to quickly, my friends. And second of all, that means summer weather is coming.... right?? Here in Colorado, we had a snow storm a little over a week ago. And by snow storm, I mean 10 inches. In May. We've only been here for a year, but everyone says it's fairly normal. Good thing it melts quick because mentally, I just can't handle being locked up inside the house yet again due to a snow storm. :) So here's to warm weather and popsicles! I don't know about you, but we practically live off popsicles in the summer. I have a goal of making lots of real food popsicles this year because let's be honest. Otterpops are full of who knows what, and buying real food popsicles in the store would get expensive really quick. Especially when we average about 3 per person around here per day come July and August. Here's a popsicle we made up on the fly. I was tempted to call it a margarita popsicle because that's just what it tastes like. It's super yummy and everyone gave it two thumbs up!

Watermelon Lime Popsicles
8 SERVINGS 
PREP: 5 minutes           FREEZE: 60 minutes            READY IN: 65 minutes


  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name

INGREDIENTS


  • 2 cups watermelon, cut up
  • 1 lime
  • 1 teaspoon honey

DIRECTIONS


  1. Place the watermelon into a blender. 
  2. Squeeze the juice of one lime into the blender.
  3. Blend until the watermelon and lime juice is mixed, and looks like a slushy. Add the honey and keep blending for a little bit.
  4. Pour into popsicle forms and freeze for about an hour.

NUTRITION FACTS



    1 serving    17 calories   .1g fat   4.5g carbs    .3g protein    3.2g sugar   

Enjoy!

Monday, May 19, 2014

Avocado Chicken Melt


My husband decided to invite some family over for dinner last minute so I quickly changed what was for dinner. With little time to prepare this was my solution and it was a hit! With just a few ingredients it makes for a great quick meal! Win in my book!


Avocado Chicken Melt
4 SERVINGS 
PREP: 15 minutes           COOK: 40 minutes            READY IN: 55 minutes


  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name

INGREDIENTS


  • 4 boneless skinless chicken breast thawed
  • 1 egg white
  • 1 cup breadcrumbs 
  • 1 tablespoon italian seasoning 
  • 1 teaspoon red pepper flakes (optional) 
  • 1 avocado, sliced
  • 4 pieces provolone cheese

DIRECTIONS


  1. Preheat oven to 400º. Salt and pepper your chicken. 
  2. Place egg in separate bowl and breadcrumbs in another. 
  3. Dip chicken in egg and then cover with breadcrumbs and place in a 9x13 pan. Repeat with remaining chicken. 
  4. Sprinkle Italian seasoning and red pepper flakes over tops of chicken breast. Bake uncovered for 30 minutes. 
  5. Once chicken is done, place a few slices of avocado over each chicken breast and then top with cheese. 
  6. Place back in oven for 5 minutes or until cheese is melted.

NUTRITION FACTS



  1 chicken breast serving   370 calories  16g fat  16g carbs   43g protein   1g sugar   

Enjoy!

Thursday, May 15, 2014

Meatloaf Muffins


One of my children's favorite meals lately is meatloaf. I make it, and they aren't quite sure of it and then I remind them that it's one of their favorite dishes. Then they try it and sing my praises. It's kind of awesome. But making the traditional meatloaf all the time gets a little old so to mix it up, I make meatloaf muffins. To be honest, the name kind of grosses me out. I think muffins is such a breakfast term. But the name stays. The kiddos love it and it's kind of catchy. :)


Meatloaf Muffins
12 SERVINGS 
PREP: 10 minutes           COOK: 40-45 minutes            READY IN: 50-55 minutes


  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name

INGREDIENTS


  • 1 pound lean ground turkey
  • 1 large egg
  • 1/2 cup quick oats
  • 1/4 cup of milk (I used skim, but any kind should work)
  • 1/2 teaspoon salt
  • 1 teaspoon Lawry's Seasoning 
  • 2 garlic cloves, minced
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon parsley
  • 2 tablespoons ketchup
  • 2 tablespoons BBQ sauce

DIRECTIONS


  1. Preheat oven to 350º.
  2. In a large bowl, mix together turkey, egg, quick oats, milk, salt, Lawry's seasoning, garlic, Worcestershire sauce, and parsley. 
  3. Use a cookie scoop to make 12 even meatloaf balls. Roll out and place into a greased muffin pan.
  4. Mix ketchup and BBQ sauce in a small bowl. Place a little bit on top of each meatloaf muffin and spread around.
  5. Bake for 40-45 minutes, or until cooked all the way through.

NUTRITION FACTS



    1 serving    84 calories   3.4g fat   4.8g carbs    8.6g protein    2.1g sugar   

Enjoy!

Tuesday, May 13, 2014

Peanut Butter and Chocolate Apple Bites


Swimsuit season is right around the corner people! I've definitely procrastinated so its time to hit the gym hard (like the PTFTriathalon) and eat extra healthy. But is it just me or does everything I look at turn into one giant chocolate fountain or candy bar? It's a problem I'm working on.  So to fix that I try to incorporate a little sweets into my diet even when I'm trying to eat healthy so that I don't binge eat later...learned that the hard way :)

In browsing for some sweet treats to make I came across these peanut butter chocolate apple bites. They had me at peanut, so I just had to make them. They are so delicious and hit the spot. Take my advice and make sure you have all these ingredients in your pantry at all times so you will always have a healthy alternative for your sugar cravings.


Peanut Butter and Chocolate Apple Bites
makes 16 wedges 
PREP: 5 minutes           COOK: 30 seconds            READY IN: 6 minutes


  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name

INGREDIENTS


  • 2 apples, cored and cut into wedges
  • 1/4 cup low fat peanut butter
  • 1/8 cup rolled oats or granola of your choice
  • 2 tablespoons semi sweet or dark chocolate, melted (optional)

DIRECTIONS


  1. Core and cut apples in to 8 wedges each. 
  2. Cover each apple with a small amount of peanut butter.
  3. Top with oats or granola then drizzle with small amount of chocolate. 

NUTRITION FACTS



    1 wedge  43 calories  3g fat   5g carbs    1g protein    2g sugar   

Enjoy!
Recipe adapted from www.thecomfortofcooking.com

Friday, May 9, 2014

Teriyaki Rice Bowls (Rumbi Copycat)

For awhile now I've been on the lookout for a good rice bowl recipe. We've tried a few - and none have really done it for us. They were all missing that "spark." That was until we found this recipe.

These rice bowls, meant to taste like the Rumbi Hawaiian Restaurant rice bowls here in Utah, definitely have that spark we've been on the search for! Not only did I have most of the ingredients on-hand, but it was an easy recipe that everyone loved. Don't be scared away by the list of ingredients. Once you have all the vegetables cut up and the chicken cooked, the rest is a breeze. (Oh and I dare you not to eat all the rice before it's meal time. Best rice I've had in a long, long time!)


Teriyaki Rice Bowls (Rumbi Copycat)
6 SERVINGS 
PREP: 30 minutes           COOK: 20 minutes            READY IN: 50 minutes

  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name

INGREDIENTS


Vegetables & Chicken
  • 1 tablespoon vegetable oil
  • 4 carrots, peeled and grated
  • 3 celery stalks, washed and sliced
  • 1 zucchini, chopped into cubes
  • 1 1/2 cups chopped broccoli
  • 2 cups chicken, cut into bite sized cubes and grilled 
Directions:
Heat oil in large skillet over medium-high heat. Add vegetables (carrots, celery, zucchini, and broccoli). Sauté for a few minutes or until vegetables are tender. Serve over Rumbi rice with chicken. Top with teriyaki sauce. (Recipe for rice and teriyaki sauce below).

Rumbi Rice
  • 2 cups white rice
  • 2 1/2 cups water
  • 1 (14 oz) can coconut milk
  • 1/2 tablespoon sugar
  • 1 can red beans, drained and rinsed
Directions:

To make in rice cooker, combine all ingredients and gently stir together so beans are evenly distributed. Place the lid on and start the rice cooker. To make in saucepan, combine water, milk, and sugar. Stir in rice and beans and bring to a boil. Cover and reduce heat to low. Simmer for 18 to 20 minutes (or until rice is cooked). 

Spicy Hawaiian Teriyaki Sauce 
  • 3/4 cup Mr. Yoshida's teriyaki sauce (found in grocery store by BBQ sauce)
  • 1 teaspoon soy sauce
  • 1 tablespoon fresh ginger
  • Pinch of salt
  • Pinch of brown sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
Directions:
In a small saucepan combine teriyaki sauce, soy sauce, ginger, salt, and brown sugar. Bring to a boil, then reduce to a simmer. In a small bowl combine the cornstarch and water. Slowly add to sauce (for thickening). Simmer for another minute or two. Serve over rice bowls. 


NUTRITION FACTS



    2 cup serving    614 calories  20.5 g fat   81 g carbs   28 g protein    7 g sugar   

Enjoy!
Recipe adapted from Favorite Family Recipes

Thursday, May 8, 2014

Texas Caviar

My husband and I just got back from a week in Florida where the weather was well into the 80's and 90's. Summer can't get here fast enough. I'm already looking forward to barbecue worthy food! I can't wait for the get togethers we'll have this year eating our fresh watermelon and basking in the sun. My favorite! This year I'll have watermelon in one hand and texas caviar in the other because this recipe is definitely going on the menu! It would also be a perfect addition to a Mother's Day buffet this weekend.



Texas Caviar
10 SERVINGS 
PREP: 10 minutes      COOK: refrigerate 2 hours to overnight     READY IN: 2 hours 10 minutes 

  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name

INGREDIENTS


  • 2 15oz cans low sodium black beans, rinsed and drained
  • 1 16oz bag super sweet white corn, frozen
  • 2 red bell peppers, diced
  • 2 cloves garlic, minced
  • 2 tablespoons minced shallots
  • 2 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons sugar
  • 1 teaspoon lime zest 
  • 6 tablespoons fresh lime juice
  • 1/2 cup chopped cilantro
  • 2 avocados, chopped

DIRECTIONS


  1. Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours to overnight. 
  2. Before serving, add avocados and mix gently so you don't mash the avocados. Garnish with more chopped cilantro. Serve at room temperature. 

NUTRITION FACTS



    1serving    191 calories   6g fat   28g carbs   7g protein   6g sugar   

Enjoy!
Recipe adapted from Once Upon a Chef.

Monday, May 5, 2014

Tin Foil Citrus Chicken

Grilling season is my favorite! Although the weather has been hit or miss here (Colorado), we've caught a couple really great nights that make for fun dinners. Secretly, grilling is my favorite because my husband does all the work while I work on side dishes. :)

This is a lightly flavored chicken that is perfect for a warm day. And it's named citrus chicken, but that doesn't mean it tastes all lemon and lime-y. It's a subtle taste that will leave you satisfied and it would be great cut up for a salad too.


Tin Foil Citrus Chicken
6 SERVINGS 
PREP: 10 minutes           COOK: 15 minutes            READY IN: 25 minutes


  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name

INGREDIENTS


  • 1 pound boneless chicken breasts
  • 1/3 cup oil
  • 1 tablespoon Lawry's chile & garlic seasoning
  • 1 tablespoon lemon pepper
  • 1 lemon
  • 1 lime

DIRECTIONS


  1. Fire up the girl! Booya!
  2. Layout some tinfoil on the counter top (you want it big enough so it can be generously wrapped around the chicken after seasoning).
  3. Place the chicken on top of the tinfoil. 
  4. Drizzle oil over chicken and toss chicken until it's completely covered in oil.  
  5. Sprinkle the Lawry's and lemon pepper seasoning over the chicken.
  6. Cut the lemon and lime in half. Squeeze one half over the chicken in the tinfoil. Slice the other half of the fruit and place on top of the chicken.
  7. Close up the tinfoil and place on the grill. Cook until chicken is cooked all the way through.

NUTRITION FACTS



    __ cup serving    242 calories   16.8g fat   .7g carbs    22g protein    0g sugar   

Enjoy!

Thursday, May 1, 2014

Chicken Fajitas

Mexican food and I have a loving relationship. It seems like no matter what Mexican dish I create lately turns out awesome - which is such a confidence booster for my cooking skills! So when I was craving fajitas the other day and came across this recipe, I pretty much knew I had to try it... that very night. Let me tell you - it did not disappoint. As I mentioned below, the recipe makes about 6 servings and with just me and the hubby - we still ate it all in about 2 days. (Makes awesome leftovers by the way!) Super delicious. Super quick and easy. And even after eating it all, I'm still craving more.


Chicken Fajitas
6 SERVINGS 
PREP: 1 hour 15 minutes           COOK: 20 minutes            READY IN: 1 hour 35 minutes


  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name

INGREDIENTS


For the marinade:
  • 1/4 cup soy sauce
  • 1/4 cup olive oil
  • 1/4 cup brown sugar (or sweetener of choice)
  • 2 tablespoons lime juice
  • 2 tablespoons white vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon pepper
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
For the fajitas:
  • 3 boneless skinless chicken breasts, cut into strips
  • 1/2 onion, thinly sliced (red, yellow, or white onion can be used)
  • 1 green pepper, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 tomato, thinly sliced 
  • Tortillas (corn or flour)
  • Avocado
  • Sour cream

DIRECTIONS


  1. Mix all the "marinade" ingredients together in a large Ziploc back (or Tupperware container), including the sliced chicken. 
  2. Marinade for a minimum of 1 hour or up to 12 hours.
  3. In a large skillet, heat 1 tablespoon of oil. Add the marinade and chicken and saute until chicken is cooked through. (About 10 minutes)
  4. Add the onion, peppers, and tomato and cook for 2 -3 minutes, or until tender. 
  5. Serve with corn/flour tortillas and your favorite toppings. We love to add avocado and sour cream but salsa, cheddar cheese, etc. would be good too!

NUTRITION FACTS



2 corn tortillas with ingredients   483 calories  23 g fat  45 g carbs   27 g protein   13 g sugar   

Enjoy!
Recipe adapted from Meaningful Eats

Printfriendly

Related Posts Plugin for WordPress, Blogger...