Tasty Tuesday: Key Lime Pie Parfaits

I am transforming (or at least trying to) my eating into a more healthy lifestyle.  Less processed foods and more of making my own goodies.  I have to be honest, I struggle with some recipes.  The secret ingredient in this recipe is avocado.  Now, I know they are good for me BUT I just don’t care for them.  But, I am willing to give it a try…

This recipe is from Food Babe who is all about healthy clean eating.  So, if you want to shake things up in the morning, this creamy parfait is tart, but full of fiber and nutrients to keep you satisfied all morning long.

Avocados are packed with healthy fats shown to protect the heart and are also a good source of fiber and fat-soluble nutrients such as Vitamin E.

Let’s get started, you’ll need a blender and a few simple ingredients…

Prep time:  10 mins     Total time: 10 mins     Serves: 3      Weight Watcher Smartpoints: 7

Ingredients

1 large avocado, peeled and pitted
¼ cup culinary coconut milk, more as needed
1 lime, juiced and zested
2 1/2 tablespoons raw honey
pinch sea salt

Optional: 1 cup granola of choice (add these points)

Instructions

Place all of the ingredients in a blender except the granola and blend until smooth.
To serve, place ¼ cup granola in a cup and top with ¼ cup key lime pie mousse. Repeat the granola and mousse layers once more. Enjoy!

Note:  Please use all organic ingredients if possible.

Need to take this YUMMY breakfast to work with you?  Use one of Thirty One’s thermal lunch totes….Pick one to fit your needs.  Not sure which one will work, I will be happy to help you.

  Have a ThirtyOne-derful day!

 

 

Tasty Tuesday: Mexican Pizza Fix

Thank you Hungry Girl for another YUMMY recipe.  I will be honest, I am not a huge fan of portabella mushrooms maybe because I never had the right recipe or didn’t really know how to cook them.  This recipe has changed my mind!

1/2 of recipe (1 pizza-bella): 140 calories, 5g total fat (2.5g sat fat), 379mg sodium, 11g carbs, 3g fiber, 4g sugars, 15g protein.  SmartPoints® value 3*

Prep: 10 minutes    Cook: 20 minutes     MAKES 2 SERVINGS

Ingredients:

2 large portabella mushroom caps (stems removed)
1/4 cup canned crushed tomatoes
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. chili powder
1/8 tsp. ground cumin
1/8 tsp. salt
1/3 cup shredded reduced-fat Mexican-blend cheese
1 1/2 oz. cooked and finely chopped skinless chicken breast.  (Magic Chicken, anyone?)
1 tbsp. finely chopped bell pepper
1 tbsp. finely chopped onion
1 tbsp. finely chopped fresh cilantro

Directions:

• Preheat oven to 400 degrees. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray.
• Place mushroom caps on center of the foil, rounded sides down.
• Place another large piece of foil over the mushrooms. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet. Bake until slightly tender, about 12 minutes.
• Meanwhile, in a small bowl, stir tomatoes with seasonings.
• Cut packet to release steam before opening entirely. Remove foil, and carefully drain excess liquid from the baking sheet. Thoroughly blot excess moisture from mushroom caps.
• Evenly top with seasoned tomatoes, cheese, chicken, and veggies.
• Bake until mushrooms are tender and cheese has melted, about 8 minutes.
• Top with cilantro.

Do you have a favorite recipe using portabella mushrooms?  Share it with us.

Have a ThirtyOne-derful day!

 

Tasty Tuesday: Chicken Enchilada Stuffed Peppers

This recipe is courtesy of Moscato Mom. Be sure to check out her blog for lots of great information.

I LOVE stuffed peppers.  My grandmother always made them and despite using her recipe, they never seem to quite come out the same. I have been looking for a recipe and stumbled across this one….

Ingredients

8 large bell peppers
2 rotisserie chickens
1 can red enchilada sauce – mild
1 can black beans
1 can niblet corn
3 cups shredded cheddar cheese, divided
sour cream and/or guacamole (optional)

Instructions

• Preheat your oven to 350*.
• Remove and shred meat from chickens into a skillet on medium heat.
• Add in sauce, corn, and black beans.
• Simmer about 5 minutes.
• Add in 2 cups of shredded cheese and stir until well combined.
• Cut tops off bell peppers and remove seeds and ribs.
• Gently spoon chicken mixture into peppers and top with remaining cheese.
• Bake uncovered about 15-20 minutes or until peppers have softened and cheese is bubbly.
• Remove and let sit about 5 minutes.
• Top with sour cream and or guacamole.

I love the fact this recipe makes enough for leftovers for lunch (or dinner for hubby).  Need a thermal to carry your lunch to work in?  My favorite is the Going Places Thermal.Snacking on the go? This stylish bag with an adjustable strap does double duty as a thermal and crossbody to make it easiest to pack lunch or treats for every family outing, play date or sporting event. Dimensions: 8″H x 9″L x 5.5″D

Here is a secret….. SHHH!!! ALL Thirty One thermals will be on sale in the month of June. Spend $35 and get any thermal at 50% off.

If you try the recipe, let us know what you think?  If you have a recipe you want to share, please let me know.

Have a ThirtyOne-derful day!

Tasty Tuesday – Mexican Casserole

Today’s recipe is courtesy of allrecipes.com.  It got some rave reviews so I am going to try it too.  Of course, I will be using soy crumbles instead of meat. 🙂

Prep: 30 minutes.      Cooking: 30 minutes     Serves: 12      Calories: 384 per serving

Ingredients

•  1 pound lean ground beef  Ground Beef 80% Lean
• 1 (15 ounce) can ranch-style beans
• 1 (14.5 ounce) can peeled and diced tomatoes
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (12 ounce) package corn tortillas
• 4 cups shredded Cheddar cheese
• 2 tablespoons chili powder

 Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Brown the ground beef in a large skillet over medium high heat. Add chili powder, beans, tomatoes and soup; mix well and heat thoroughly.
3. Line a 13×9 inch dish with tortillas. Then make a layer with the meat mixture. Make another row of tortillas, then finish off with rest of meat mixture. Top with grated cheese.
4. Bake in a preheated oven for 30 minutes.

Love to hear from those of you who try this….

Hope you have a ThirtyOne-derful day!