20--- The BEST Sandwich

Literally. It's a BEST sandwich. Kinda like a BLT, but with Bacon, Egg, Spinach, and Tomato-- get it?

I like my sandwich open-faced with my egg over easy. That way when I cut into it the yolk makes the remaining ingredients gooey and sooo tasty!

The BEST Sandwich

Serves 2

4 slices (or 2 if serving open-faced) whole grain bread, toasted

2 Tbsp mayonnaise (optional)

6 slices peppered bacon, cooked (I like to microwave mine) until crispy

2 large eggs, prepared to liking

1/2 cup baby spinach leaves

1/2 cup cherry tomatoes, halved

Salt

Pepper

Spread 1 Tbsp mayonnaise on a slice of toasted bread (optional). Next, place 1/4 cup baby spinach leaves and 3 slices of bacon onto the bread. Place the egg onto the bacon and garnish with cherry tomatoes. Layer additional piece of bread on top, or eat open-faced.

80--- Chicken Zucchini Stack con Penne--- For My Man

My husband is a wonderful cook. I think he is somewhat upset that I have taken over the kitchen. LITERALLY. He is refinishing our kitchen cabinets as I type...... because it's what I wanted. LOVE HIM! But, anyways.... he used to cook a lot of Italian dishes. He loves pasta.


I do not love pasta. Not sure what it is. It just doesn't do much for me. I'd rather have what's IN the pasta. So, I made a dish that would satisfy both of our needs and wants. The penne is optional!


This chicken and zucchini Parmesan stack is so pretty! AND so easy!

Chicken Zucchini Stack con Penne
Serves 2


1 large chicken breast (6oz) or 2 small breasts, boneless and skinless

1 zucchini, sliced into 1/4" slices

1/4 cup bread crumbs, seasoned

3 Tbsp grated Parmesan cheese

2 cups marinara sauce (I used my Mio Marinara)

1 cup whole wheat penne pasta, prepared al dente (optional)


Preheat oven to 350 degrees. If using a large chicken breast, cut it in half evenly to form two small breasts. Filet breasts into three even-thickness pieces each.

Spray a small baking dish with cooking spray. Layer one chicken breast filet, followed by 2-3 thin slices of zucchini to cover the filet. Repeat process to form two stacks with 3 filets and 3 layers of zucchini rounds. Top final zucchini rounds with 2 Tbsp bread crumbs (press into zucchini) and a sprinkle of Parmesan cheese. Spoon 1 cup marinara sauce around the base of each stack.

Place dish into oven and bake for ~30 minutes, until chicken is cooked through.

Place each stack onto a plate and top with marinara sauce. Serve with penne pasta if desired.


Nutrition Info per 1 stack with 1/2 cup penne and 1 cup marinara: 300 calories, 7 g fat, 28 g protein, 24 g carbohydrates, 4 g fiber

80--- Banana Oat Cakes

Oatmeal or pancakes for breakfast? How about both.

Oats contain a type of fiber known as beta glucan. This magical fiber has the ability to lower cholesterol levels more than any other type of fiber! Studies have shown that consuming 3 g of soluble oat fiber per day (equivalent to one bowl of oatmeal) can lower your cholesterol levels between 8 and 23%! To top it off, antioxidant compounds unique to oats, called avenanthramides, help prevent free radicals from damaging LDL cholesterol, thus reducing the risk of heart disease.

Banana Oat Cakes

Serves 3

1 cup water

3/4 cup quick cooking rolled oats

1/2 cup whole wheat flour

1 Tbsp sugar

1 Tbsp butter

1/2 tsp baking soda

1 egg, beaten

1 banana, sliced

Bring water to a boil (I heated mine in the microwave). Add oats and place in refrigerator for 15-20 minutes.

Mix dry ingredients. Add beaten egg and butter to cooled oatmeal and mix well. Stir in oatmeal mixture to dry ingredients.

Heat a nonstick skillet over medium heat. Place 1/3 cup cake mixture onto hot skillet. Allow to cook until bubbles form, ~ 3 minutes. Add 4 slices of banana to the uncooked cake top. Flip cake over and continue to cook, banana-side down, ~ 4 minutes, until banana slices brown slightly. Remove cake to a plate and cover with a towel to keep warm. Repeat with remaining batter.

Serve with berries or syrup of your choice!

Nutrition Info per 2 cakes: 239 calories, 5 g fat, 9 g protein, 37 g carbohydrates, 5 g fiber

80--- Poblano Chile Elk Tacos--- For my LOVE

It's no secret that my husband's favorite dish is tacos. Pretty basic, huh? I wanted to make his tacos a little bit healthier with a little bit more sass. So, I used some elk in the freezer and made a taco sauce out of some roasted peppers and such. YUM!

Poblano Chile Elk Tacos
Serves 4

1 lb ground elk (or venison, bison, etc)
1 poblano chile, seeded
2 red chiles, seeded
1 jalapeno pepper, seeded
1 serrano chile (optional- HOT), seeded
1 roma tomato, seeded
1/2 white onion, halved
2 cloves garlic, pressed
2 tsp + 1 tsp ground cumin
1 tsp + 1/2 tsp chile powder
1/2 tsp salt
2 tsp olive oil
1 cup chicken stock

1/2 cup cilantro leaves
3/4 cup chopped tomato
1/2 cup chopped white onion (optional)
8- 8" tortillas

Preheat oven to 400 degrees. Add peppers, roma tomato, onion quarters, and garlic to a roasting pan. In a bowl combine 2 tsp cumin, 1 tsp chile powder, salt, and olive oil. Pour mixture over vegetables. Roast for ~15 minutes, until vegetables begin to char. Remove from oven.

Bring chicken stock to a boil in a small saucepan. Pour boiling stock over roasted vegetables and allow to sit, covered with foil, for 30 minutes. Add vegetables, 1/2 cup chicken stock, 1 tsp cumin and 1/2 tsp chile powder to a food processor. Blend until well mixed and smooth.

In a large nonstick skillet, saute ground elk on medium high heat until cooked through. Add roasted chile mixture and reduce heat to low. Simmer for ~ 15 minutes, until sauce thickens.

Serve on tortillas garnished with cilantro leaves, chopped tomato, and chopped onion.

Nutrition Info per 2 tacos: 384 calories, 10 g fat, 34 g protein, 26 g carbohydrates

80--- Popeye Funghi Spinach Salad

The cartoon character of Popeye was created in 1929. If you are not familiar with him, he's the sailor man who eats a can of spinach and grows huge muscles and saves the love of his life, Olive Oil, from danger. Wow.


Back in 1929, I'm sure Popeye's creator could not forsee the obesity epidemic that is facing the youngsters in the world today. But, somehow E.C. Segar created this character that speaks volumes in messages that could help change the health of our future populations: EAT YOUR VEGETABLES, FIND GREATNESS IN YOURSELF. Nuff said.




This salad is an awesome main dish or side dish. The warm dressing makes all the difference- it softens the spinach slightly and has a terrific flavor.




Popeye Funghi Spinach Salad
Serves 4- side dishes or 2 main dishes

4 cups baby spinach leaves
1 1/2 cups cherry tomatoes, halved
4 slices pancetta, cut into strips
1 cup fresh white mushrooms, sliced
1/2 red onion, sliced into thin rings
1/3 cup white wine vinegar
2 Tbsp honey
3 Tbsp + 2 Tbsp water
2 Tbsp flour
Reduced fat crumbled feta cheese (optional)

In a nonstick skillet over medium high heat, heat pancetta strips until they become slightly crispy. Add 2 Tbsp water, red onion slices and mushrooms. Continue to heat for ~5 minutes, until onions and mushrooms soften.


In a small bowl, whisk together vinegar, honey, flour and 3 Tbsp water. Add mixture to skillet with pancetta, onions and mushrooms and heat until thickened. Remove from heat.


In four bowls (if serving as a side dish) or 2 large bowls (if main dish), divide spinach leaves and cherry tomatoes evenly. Pour dressing mixture over salad, evenly dividing dressing, onions, and mushrooms. Garnish with feta cheese (as desired).

Nutrition Info per 1 1/2 cups (1/4 recipe): 119 calories, 2 g fat, 8 g protein, 17g carbohydrates, 3 g fiber

80(ish)--- Apple Crumb Coffee Cake

Did you know that one slice of Starbucks's coffee cake has 570 calories and 28 g of fat? That's equivalent to a Big Mac. Criminal.

I've been craving coffee cake lately. Every time I go to a coffee shop for some tea I am tempted. I HAD to find a way to make it healthier.

One slice of MY Apple Crumb Coffee Cake has only 175 calories and 2 g of fat. It is so moist and so good!













Apple Crumb Coffee Cake
Serves 9



1/2 cup unsweetened applesauce
3/4 cup packed light brown sugar
1 large egg
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 cup low fat plain yogurt
1/2 tsp pure vanilla extract
1 1/4 cups apples, peeled, cored and chopped into 1/4" pieces



TOPPING
3 Tbsp light brown sugar
3 Tbsp all-purpose flour
1 Tbsp butter



Preheat oven to 350 degrees. Spray an 8x8" baking dish with cooking spray.

Combine applesauce and 3/4 cup brown sugar in a large bowl. Add egg and beat until mixed. In a smaller bowl, combine flour, baking soda, and cinnamon. Gradually add dry ingredients to wet ingredients and beat until combined. Add yogurt and vanilla and mix. Gently fold in apple pieces. Pour mixture into baking dish.



Combine topping ingredients in a small bowl, using a fork to create coarse crumbs. Sprinkle topping over cake mixture.



Bake until golden brown and set, approximately 30 minutes. Remove from oven and allow to cool. Slice into 9 equal pieces.



Nutrition info per 1 piece: 175 calories, 2 g fat, 3 g protein, 35 g carbohydrates

80--- Marinated Artichoke Salad

Artichokes are native to the Mediterranean. One large California artichoke contains only 25 calories, but tons of antioxidants and 6 g of fiber!

This salad is a great side dish. Allow to sit in the refrigerator overnight for the best flavor.

Marinated Artichoke Salad

Serves 6

3 cups frozen quartered artichoke hearts, steamed until tender, then chilled for 15 minutes

1 cup small black olives

1/2 cup sliced banana peppers

1 large or 2 medium tomatoes, seeded and diced

1 green onion, diced

1/4 cup white wine vinegar

2 Tbsp canola oil

1/2 tsp garlic powder

1/2 tsp dried oregano

1/4 tsp dried parsley

1 tsp dried basil

1/2 tsp salt

Whisk together vinegar, oil, and seasonings. Set aside. In a large bowl, combine remaining ingredients. Pour dressing over salad and toss to coat. Place in refrigerator overnight prior to serving.

Nutrition Info per ~3/4 cup: 124 calories, 7 g fat (6 g monounsaturated!), 2 g protein, 6 g carbohydrates, 5 g fiber