Black Raspberry-Brie Bites
Ingredients
- 2 sheets puff pastry, thawed and rolled to 1/8-inch thick
- 1/2 cup raspberry or black raspberry preserves
- 32 frozen raspberries or black raspberries, thawed and drained
- Wedge brie cheese, cut into 32 bite-size squares
- Powdered Sugar
- Preheat oven to 400 degrees.
- Working with one pastry sheet at a time, slice into 16 squares. I start by slicing into four equal quarters, then slice each of those into four quarters to make each square the same size.
- In the center of each square, place 1 piece of brie, 1 raspberry and a dollop of jam.
- Wet your fingers, and run them along all four edges of a square.
- Bring the four corners together, pinch at the center, and pinch along the edges to seal.
- When all turnovers/bundles are created, place them 1/2-inch apart on baking sheets.
- Bake for 15-18 minutes, or until golden
- Let cool 5 minutes, sprinkle a small amount of powdered sugar on top, then serve warm.
I found these perfect Black Raspberry-Brie Bites on Not Derby Pie’s awesome blog! Follow me on instagram for more delicious food photos!
Chunky Tomato Sauce
Servings: 9
Serving Size: ¼ cup
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, chopped
- ½ cup onion, chopped
- 1 tomato, large, chopped
- 1 can (28 oz) tomatoes, crushed
- 1 teaspoon basil, dried
- 1 teaspoon thyme, dried
- 1 teaspoon sugar
- Salt and pepper to taste
Directions
- Heat olive oil in a pot on medium heat.
- Add garlic and onion and sauté for about 5 minutes.
- Add tomato, crushed tomatoes, basil, thyme and sugar and bring to a boil.
- Simmer sauce for 30 minutes.
Nutrition Facts
Calories: 60; Fat: 1.57 g; Carbohydrate: 2.4 g; Protein: 1.81 g
Turkey Meatballs
Servings: 12
Ingredients
- 1 pound extra lean ground turkey
- 1/3 cup whole wheat seasoned bread crumbs
- 1/3 cup Onion, chopped
- 2 tablespoons parmesan, asiago and romano cheese, shredded (I used Mama Francesca Premium Cheese)
- 1 egg, large
- 1 teaspoon onion powder
- 1 teaspoon garlic power
Directions
- Preheat oven to 350°F.
- Add all ingredients in a large mixing bowl, mix well. Be sure to wash your hands well before and after mixing if you are using your hands to mix.
- Roll 12 meatballs, each a little larger than a golf ball.
- Bake for 20-25 minutes.
Nutrition Facts (per meatball)
Calories: 64.6; Fat: 1.44 g; Carbohydrate: 2.4 g; Protein: 10.13 g
Mango Salsa
Ingredients
- 1 cup mango, chopped
- 1 cup tomato, chopped
- 1/3 cup red onion, chopped
- 2 tablespoons red wine vinegar
Directions
- Combine all ingredients in food processor and pulse until thoroughly mixed.
Black Bean Tacos
Servings: 4
Serving Size: 2 tacos
Ingredients
- 2 cups (about 1.5 15oz cans) black beans, drained and rinsed
- 1 red onion, large, sliced
- 3 green peppers, medium, sliced
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper to taste
- Olive oil cooking spray
- 8 whole wheat flour tortillas
Directions
- Open each can of black beans and rinse. Set aside.
- Slice red onion and green peppers.
- Heat 1 tablespoon of olive oil on medium heat. Add red onion, green peppers, garlic and onion powder and sauté for 5 minutes or until onions are translucent.
- Spray a separate pan with cooking spray and heat for 1 minute. Place each tortilla on pan, one at a time, and heat for about 30 seconds on both sides.
- Place tortillas on a plate, top each with ¼ cup of black beans, onions, peppers and mango salsa.
Nutrition Facts
Calories: 362.5; Fat: 7.19 g; Carbohydrate: 18 g; Protein: 21.17 g
Peanut Butter Chocolate Banana Protein Smoothie
Servings: 1
Serving Size: 1 Smoothie
Ingredient
- 1 cup unsweetened vanilla almond milk
- 2 scoops EAS Lean 15 Chocolate Fudge Protein Powder
- 1 tablespoon natural peanut butter
- 1 6-inch banana
- Handful of ice
Directions
Nutrition Facts
Calories: 320; Fat: 11.89 g; Carbohydrate: 38.57 g; Protein: 21.1 g
Dark Chocolate PB Banana Yogurt Pops
Servings: 10
Serving Size: 1 Yogurt Pop
Ingredients
- 1 ½ cups of Siggi’s vanilla yogurt
- 2 tablespoons natural peanut butter
- ½ cup Silk unsweetened vanilla almond milk
- 1 large banana
- 48 Ghirardelli dark chocolate chips
Directions
- Add yogurt, peanut butter, almond milk and banana to blender and blend until smooth.
- Pour mixture into ice pop molds – I purchased mine at Walmart.
- Let freeze overnight.
- Melt chocolate chips and drizzle over frozen yogurt pops.
- Place yogurt pops flat in freezer for 30 minutes.
- Remove from freezer and enjoy!
Nutrition Facts
Calories: 80.2; Fat 5.17 g; Carbohydrate: 9.3g; Protein: 5.2 g
Chocolate Covered Strawberry Yogurt Pops
Servings: 12
Serving Size: 1 Yogurt Pop
Ingredients
- 1 ½ cups of Siggi’s vanilla yogurt
- ½ cup Silk unsweetened vanilla almond milk
- 1 ½ cups fresh strawberries
- 64 Ghirardelli dark chocolate chips
Directions
- Add yogurt and almond milk to large mixing bowl and mix until thoroughly combined.
- Chop strawberries to desired size.
- Chop dark chocolate chips until fine. Tip: Use a large chef knife and chop the chips with the end closest to the handle.
- Spoon into ice pop molds.
- Let freeze overnight.
- Enjoy!
Nutrition Facts
Calories: 53.33; Calories from Fat: 18.27; Fat 2.16 g; Saturated Fat: 1.16 g; Cholesterol 0.66 mg; Sodium: 18.08 mg; Carbohydrate: 6.42 g; Fiber: 0.79 g; Sugars: 4.76 g; Protein: 3.14 g
Hake Tacos with Bacon Crumbles
Servings: 2
Serving Size: 2 Tacos
Ingredients
- 1/2 medium red onion, 1/4 sliced, 1/4 diced
- Olive oil spray
- 4 pieces center cut bacon
- 1 teaspoon olive oil
- 2, 4-ounce Hake fillets
- McCormick’s Perfect Pinch Garlic and Herb salt Free seasoning
- 1 small avocado, cut into 12 slices (3 on each taco)
- 4 soft Mission tacos
Directions
- Slice 1/4 of the red onion.
- Dice 1/4 of the red onion.
- Spray pan with olive oil spray and heat on medium heat. Add 4 slices of bacon, cook for about 3-4 minutes on both sides.
- Season fish fillets with McCormick’s Perfect Pinch Garlic and Herb Salt Free seasoning
- Heat olive oil in pan, add red onion slices and sauté until onions are translucen. Add seasoned fish and cook for about 3 minutes on each side.
- Slice avocado and chop cooked bacon into bite size pieces.
- Place two tortillas on each plate, add fish, sprinkle bacon and red onion on top.
- Top with 3 slices of avocado each
- Enjoy!
Nutrition Facts
Calories: 494; Fat 24.7 g; Carbohydrate: 39.8 g; Protein: 32.3 g
Fried Egg with Sweet Potato Hash
Servings: 2
Ingredients
- 2 medium sweet potatoes, diced
- Olive oil spray
- Your favorite seasonings
- 1 tbsp olive oil
- ½ cup red onion, chopped
- ½ cup green peppers, chopped
- 2 large eggs
Directions
- Preheat oven to 375⁰
- Dice sweet potato into 1-inch pieces.
- Spray a baking pan with olive oil, add diced sweet potatoes to the pan, spray sweet potatoes with olive oil and add seasonings of your choice.
- Place pan in oven and cook for 20 minutes, removing from oven and switching them up a bit at the 10 minute mark. I like my potatoes extra crispy so I usually leave them in a little longer.
- While potatoes are cooking, chop red onion and green pepper. When potatoes are about 10 minutes from being done, heat a pan on medium heat and add 1 teaspoon of olive oil. Add onions and sauté for 2-3 minutes. Next add green peppers, sauté for another 5 minutes. Add additional seasonings of your choice.
- Once the potatoes are done, add to pan with onions and peppers and mix together. Split mixture up between two plates.
- Add both eggs into the pan. Cook for about 3-4 minutes or until yolk is the consistency you want it (I love runny yolk, so I cook the egg for the minimum amount of time).
- Top sweet potato hash with 1 egg.
- Enjoy!
Nutrition Facts
Calories: 266; Fat: 11.67 g; Saturated Fat: 2.52 g; Cholesterol: 186 mg; Sodium: 145 mg; Carbohydrate: 56.4 g; Fiber: 5.25 g; Sugar: 8.21 g; Protein: 9.08 g
Avocado Mousse Parfait
Servings: 4
Serving Size: 1/2 cup mousse; 1/2 cup strawberries; 1/4 cup whipped cream
Ingredients
- 2 medium avocados
- 1/4 cup unsweetened vanilla almond milk
- 1/3 cup Hershey’s dark chocolate cocoa powder
- 2 tablespoons agave
- 3 tablespoons pure maple syrup
- 2 cups strawberries, sliced
- 1 cup fat free whipped cream
Directions
- Add all ingredients to food processor and process until smooth.
- Refrigerate for 1 hour.
- Layer avocados, strawberries and whipped cream to make parfait.
Nutrition Facts
Calories: 233; Fat: 11.58 g; Saturated fat: 1.45 g; Cholesterol: 0 mg; Sodium: 91.97 mg; Carb: 38.31 g; Fiber: 7.67 g; Sugars: 22.2 g; Protein: 2.06 g
