Quick BBQ Salad

Yep, it's Summer time! Diet time! And Salad time! My twin daughters are home from college and this mama is happy. We all want to loose some weight, exercise more frequently and eat healthy!

I am finally going through my mounds of recipes I've cut out from varies places and sorting, filing, pinning and picking out a slew of summer recipes.

This is one of my favorite parts of having my daughters home, they love my cooking and love when I create new things! As for my boys, they would be happy if I made Hamburger Helper every night.

I went "real food" shopping first, there are hardly ever coupons for "real food" deals, so I made a special trip and filled my basket with the good stuff. My basket looked pretty healthy, if I do say so myself! 

This week we picked out a few salad recipes and packaged them up for our work-day lunch time meals. 

This first recipe believe it or not is from an article I cut out of Good Houskeeping - October 2009. Yep, this has been hanging around my file bins since then. This recipe actually isn't too fancy and I've probably made it a few times before without even following a recipe. 

We made them all up at the beginning of the week in ziploc containers or throw away containers and even my daughter who works at a local burger joint took this salad to eat on her break at work and all her co-workers were like "we want that"!  Sometimes healthy just IS better!

BBQ Chopped Salad

(Recipe will depend on how many salads you wish to make up for the week or if you are serving just for one meal so here is just a general idea)

Can of corn with peppers (or Mexican Corn)

Left over Shredded Chicken

BBQ Sauce

Limes

Ranch Dressing

Favorite Lettuce Mixture

Fresh Cilantro

Tomatoes (we used grape tomatoes)

Shredded Cheese

Crushed Tortilla Chips

Portion, Mix and Serve. We put the dressing on the side in small containers for a good lunch-to-go option. 

My Food for the Week

Sunday's are relaxing days. I am still getting use to my NEW NORMAL with my twins away at college (far away 1837 miles) and my boy golfs with his dad every chance they get. That leaves this MAMA with way too much time on her hand. Yesterday was another quite Sunday and the boys were golfing and I decided to clean out the refrigerator, make up all my healthy meals for the week and get prepared for this healthy eating.

I am embarking on a new diet this week. Egg Whites, Oatmeal, Protein Shakes, Chicken and Sweet Potatoes, including eating all the green vegetables I want (as free food). I made my egg whites with peppers for my morning breakfast (I hope to wake up an extra half-hour early all this week in order to whip up these eggs). I finished my first day and I was actually FULL all day long, maybe even too full. I was stuffed.

I prepared all my food for the week. All lunches and dinners so they are easy to heat up and eat on the go. The first thing I prepared was Sweet Potatoes (three different recipes). I am only eating 4 oz of potatoes per day, so these three recipes will last for 6 days. I divided each recipe in half.

First Recipe: Sweet Potatoes with Pecans - sprinkle with olive oil and melted butter, sprinkle with brown sugar, pecans and cayenne pepper. Bake at 375 for about 45 minutes.

Second Recipe: Roasted Sweet Potatoes - sprinkle with olive oil and melted butter, sprinkle with brown sugar, cinnamon, nutmeg and a pinch of ginger. Bake at 375 for about 45 minutes.

Third Recipe: Roasted Vegetables - Sweet Potatoes, zucchini, grape tomatoes, minced garlic and chopped onions. Bake at 375 for about 45 minutes.

My goal is that each weekend (or each Sunday) I will continue to make my meals for the week at least while I am on this first "8 weeks" of this Eat Yourself Skinny challenge, and my challenge to myself is to come up with different sets of vegetables to cook each week.

I also made chicken breasts to eat for lunch and dinner this week. I am eating a 4 oz chicken breast twice a day. This is going to be easily done this week, because I created 7 large chicken breast today and cut each of them in half, which makes them about 4 oz each. I then marinated them in all kinds of different things that were already in my refrigerator. That last tbsp of BBQ sauce that's been hanging around, a tbsp of salad dressing and hot sauce; jelly and Catalina dressing and a multitude of other random things. I've already eaten two pieces of my chicken and it was wonderful.

I am also drinking my water. Goal is 3 smart waters or 6 bottles of water per day. And these lovely salads I prepared with all green veggies to have just a few days this week. My plan for the 3 salads is to cut up my chicken breast for that day and add it to my salad for a healthy lunch-time meal (beats fast food anyday)!

I am on my way to loosing weight and eating healthy!

Cucumbers in Greek Yogurt

I go back and forth from healthy to Better than Anything Brownies or Cake. I just need to find that happy middle ground, one where I can enjoy the delicious {bad things} and also enjoy the healthy things, and maybe the healthy things a little more often. Today I am sharing a quick and easy healthy snack, Cucumbers in Greek Yogurt. We love cucumbers around here and what better way then to pair them with a healthy greek yogurt to make them even more scrumptious.

Cucumber in Greek Yogurt
created by me: Tina Hudgens

2 cucumbers (peeled and diced)
1 small container plain Greek yogurt
1 tbsp sugar (or less to taste)
1 tsp fresh pepper

Peel and dice the cucumber into small pieces. Mix together yogurt, sugar and pepper. Mix all together and enjoy for a delicious and healthy afternoon snack.

Tomato & Avocado Salad {SECRET RECIPE CLUB}

It's time to go healthy. I haven't blogged much since the new year start and it's because I am on a diet. I joined a neighborhood Biggest Loser Challenge, and I am eating veggies, fruit, some protein and no recipes are being made in my kitchen right now. It's bitter sweet, because I LOVE to cook, I am enjoying the lost pounds, but I've got to find a way to get back into the kitchen. When I saw this recipe on my Secret Recipe blog, I knew that this was a healthy recipe, but I had know idea I would enjoy it so much.

Here is my SECRET RECIPE CLUB post for the month of January, and this will be my last post with this club for a little bit while I try and get my blogging back up to where it was last year. My plate is full and I just need to take a step back and regroup. The blog I had was called Canela Kitchen and I pinned a whole bunch of fun recipes to try, but this one made it to the top of the list, because it was everything I could eat on my diet.

Here we go with my 21st post for the Secret Recipe Club; Group C .

I would say, I liked this dish just a LITTLE! :-)

Tomato & Avocado Salad
original recipe found at Canela Kitchen
made this for 1 serving

1 red tomato, cut into wedges
1/2 avocado, sliced and diced
1/4 cup white grated cheese (Mozzarella or Monterrey Jack)
1 tbsp chopped chives
1tbsp soy nuts
1 tbsp olive oil
1/2 tbsp balsamic vinegar

In a serving size dish layer tomato wedges and diced avocados. Sprinkle in white cheese, chives and soy nuts. Serve with a small dish of the olive oil and vinegar.

Here is a list of my past Secret Recipe Club recipes:

• Blueberry Muffins (Gluten-Free)
• Bean Roll-Up (extra post)
• Cucumber Salad
• Raspberry & Nutella Pizza (extra post)
• Pioneer Woman's Chicken Pot Pie 
• Frozen Breakfast Burritos
• Pink Pearl Applesauce (crock-pot)
• Peanut Butter Marshmallow Cake (extra post)
• Cake Mix Cinnamon Chip Brownies
• Sweet and Smokey Roasted Cauliflower
• Cheesy Bacon Ranch Dip
• Trail Mix Cookies
• Creamy Noodles
• German Chocolate Cracker Candy
• Brownie Trifle
• Raspberry Greek Breakfast Parfait
• Dutch Apple Pie
• Banana Bread (special post)
• Homemade Granola Bars
• Chocolate Peanut Buddy Bars

Pepitas Trail Mix from Pioneer Woman {THIS WEEK'S CRAVINGS LINKY PARTY}

 

It's our very last LINKY PARTY {THIS WEEK'S CRAVINGS}, I started this oh so long ago when I first started my blog and I think it has ran it's course. I still LOVE LOVE blogging, but I HATE HATE having a schedule and having to post on a certain day at a certain time. I am still growing my blog and looking for new avenues all the time, I just think linky parties are not it right now. Blogging is my outlet, my free time thing and I do it for my love of cooking. I am not making a million dollars  and I am not stopping anytime soon, but I just want it to be FUN FUN FUN and no presure, so I am sorry to say this will be my last THIS WEEK'S CRAVINGS linky party (at least for now, never say never).

Today I am bringing you a recipe I made about 2 years ago (and never posted, yeah I have alot of those). This trail mix was the BOMB! It was so delicious and so yummy, I kinda wish I had some right now. It's a good healthy trial mix too, which would be perfect for my diet. Ya, who starts a diet in November (ME, that's who!). I have a small goal, a next goal and a BIG goal. My first goal before Thanksgiving is 5 lbs. I CAN DO THIS! 

First step is to clean out the punkpin seeds. I do this and then I take the pumkins and make homemade puree'. Yep, I love love having homemade puree in my freezer all year long.

Pepitas Trail Mix

adapted and made by me, taken from Pioneer Woman

1 whole pumpkin, seeds
Olive Oil
Kosher Salt
Pumpkin Spice Seasoning

Mini Chocolate Chips
Almonds, no salt
Vanilla Granola Clusters (any kind of granola will work)

Keep all the seeds from one or more pumkins in a bowl. Throw them into a colander and rinse them under cold water, pulling away the chunks of pulp as you go.

Spread the rinsed seeds out on a baking sheet. Allow the seeds to dry several hours or overnight. And beware: they’re quite sticky/slimy, so don’t place them on paper towels! Just leave ‘em on the baking sheet and they’ll be fine.

When they’re nice and dry, go ahead and preheat the oven to 250 degrees. Begin by drizzling the seeds with a couple teaspoons of olive oil. Use your fingers to toss the seeds around to coat.
Then salt and season the seeds to taste.

Pop ‘em in the oven for an hour or so, until the seeds are light golden brown. Let them cool for a few minutes…then let the snacking begin!

But if you wish to make the trail mix make sure the seeds are completely cooled and add chocolate chips, almonds and granola and toss.

Pepitas Trail Mix can be stored in an airtight container for a few days.

THIS WEEK'S CRAVINGS  you can now link up ANY recipe you'd like. Come one, Come all. NO rules, NO requirements, just link up any recipes (or food related craft items) and hop around to visit all the great recipes.

If you are a regular to THIS WEEK'S CRAVINGS Linky party, then link-up we're excited to see what you made this week. We are no longer sticking with ONE theme, so just link up any of your favorite recipes.

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Your hostess for this linky arty are: Tina from MOMS CRAZY COOKING, Nicole from The Daily Dish and Kristi from Veggie Converter.

THE LINKY PARTY is opened ALL Week, come back and link up as many times as you wish, we can't wait to see all your fun and new recipes you made this week!

Homemade Granola Bars {SECRET RECIPE CLUB}

I decided it was time to try my hand at a Homemade Granola Bar, I can't believe how easy it was, and this batch made a large amount which was perfect for me to take to my daughter's dorm room in Missouri during my visit last week.

Of course, a granola bar isn't a granola bar (in my house) without a little bit of chocolate, so I added some of that into this already delicious recipe from Mele Cotte my Secret Recipe Club blogger for this month, and wah-la a perfect Homemade Granola Bar.

We had been BOO'ed! on our door step and thought it was the cutest thing ever (see photos below) and so we made little goodie bags for the 2nd floor dorm rooms and BOO'ed! everyone there! It was so cute and adorable and all the girls loved it.

My girls are LOVING College-Life.

My mom (g'ma) and I got to visit my twins in Missouri this past week for Parents Weekend and Homecoming festivities. We flew in on Wednesday night and spent 5-days there, shopping, cleaning, doing some laundry for them and just enjoying our time with them. Although I miss them very very much, I know there are exactly where God wants them to be. They are having so much fun meeting so many new friends and loving all that college-life has to offer.

We did a little decorating for Halloween and here are my girls with their awesome room mates (Ashlyn & Elizabeth) and (Kayley & Keilah). Plus a fun MUG shot of mama bear and her twins. The BOO! letter is the cute letter we found on our door step one morning and this is the note we left for all the college girls too on their doors along with a good bag complete with the Peep Ghost S'more and a Homemade Granola Bar.

Here is my SECRET RECIPE CLUB post for the month of October. The blog I had was called Mele Cotte and I pinned a whole bunch of fun recipes to try.

Here we go with my 19th post for the Secret Recipe Club; Group C .

Homemade Granola Bars

adapted by me, original recipe found at Mele Cotte

1/2 cup unsalted butter
2 tbsp brown sugar
3/4 cup heath (toffee) pieces
1/4 cup honey
1 cup raisins
2 tsp cinnamon
1 tsp ground nutmeg
5-6 cups rice krispy cereal (or 1/2 rice krispy cereal and 1/2 granola)
1 cup mini chocolate chips

Spray a bar pan cookie sheet with Pam cooking spray and then line with parchment paper.

In a large saucepan, melt butter, brown sugar, toffee, and honey over low heat, stirring frequently. Gently bring to a boil, then remove from heat. Add raisins, cinnamon and nutmeg. Stir to combine. Add rice cereal and mix well. Wait for at least 3 to 5 minutes before adding in chocolate chips (because you don't want them to melt). Once mixture has cooled down a little add in chocolate chips and gently stir. Pour the mixture into the prepared pan, spread evenly. I like to add an additional sheet of parchment paper to the top and roll evenly with a roller, pressing firmly.

Cool, then chill until firm. Cut into bars. To give away or save until later, wrap individually in Saran wrap.

Here is a list of my past Secret Recipe Club recipes:

• Blueberry Muffins (Gluten-Free)
• Bean Roll-Up (extra post)
• Cucumber Salad
• Raspberry & Nutella Pizza (extra post)
• Pioneer Woman's Chicken Pot Pie 
• Frozen Breakfast Burritos
• Pink Pearl Applesauce (crock-pot)
• Peanut Butter Marshmallow Cake (extra post)
• Cake Mix Cinnamon Chip Brownies
• Sweet and Smokey Roasted Cauliflower
• Cheesy Bacon Ranch Dip
• Trail Mix Cookies
• Creamy Noodles
• German Chocolate Cracker Candy
• Brownie Trifle
• Raspberry Greek Breakfast Parfait
• Dutch Apple Pie
• Banana Bread (special post)

Peanut Butter Banana Oatmeal Smoothie {CRAZY COOKING CHALLENGE}

CRAZY COOKING CHALLENGE #10 - Fruit Smoothies

Peanut Butter Banana Oatmeal Smoothie

Each month I get so excited about making my recipe and seeing all of the other blogger recipes. It's so cool to all come together and create a recipe that's alike and yet so different. I have made so many recipes from the other challengers and it's so much fun meeting other bloggers, talking with and getting to know one another through cooking, baking and creating.

Here it goes, challenge #10. This month we are makng FRUIT SMOOTHIES, it's summer time, the farmers market had a WONDERFUL selection, that I am sure alot of you are using, I can't wait to start visiting my farmers market every Sunday (again). 

Wondering what the CRAZY COOKING CHALLENGE is? Want to join the CRAZY COOKING CHALLENGE? If so, we'd love to have you. Just click on the button above or the tab and fill out the form. You will then be sent an email with all the details. Only participants of the CRAZY COOKING CHALLENGE will be able to have their recipes linked-up, so if you missed this month please come join us for next month when we will be searching for the ULTIMATE Fried Chicken.

I was in the middle of making a mountain of things for this weekends Graduation Celebration and then I remembered OH YEAH..... my smoothie recipe. If the HOST forgets, oh no, what would we do then. Have no fear, I've pulled out a recipe at 11 pm the night before on another challenge I forgot, so I know I can do anything. Plus I still had 6 days left, no worries. I am just like ALL of you. Kids, Family, Life and Sleep get in the way sometimes.

I did however already make two or three other smoothies, but the recipes weren't quite up to this challenge so I continued on and when I saw this Peanut Butter Banana Oatmeal Smoothie I knew that was it. (and I had over-rip bananas on the counter that were calling to be made into something). I made it, my adopted son (ie: one of my twins best friends) drank the whole thing and said it was delicious. We all tasted it, but he wanted it so we let him have it. I found this smoothie recipe over at This Chick Cooks.

Peanut Butter Banana Oatmeal Smoothie
recipe found at This Chick Cooks 
originally from Martha Stewart

(makes 1 smoothie)

2 bananas sliced (fresh or frozen)
2 tbsp oats (or granola)
2 tbsp peanut butter (we love chunky)
3/4 cup milk
1/4 cup crushed ice (this makes it a super cold smoothie)

Throw all ingredients into a mixer or blender. We use the Magic Bullet. Blend & Drink!
DELICIOUS!

To place a VOTE for my recipe, make sure to CLICK on #1

Peanut Butter Banana Oatmeal Smoothie

THIS WEEK'S CRAVINGS #70 (SMOOTHIES & SHAKES) and Fruit Smoothie with Chia Seeds

THIS WEEK'S CRAVINGS Linky Party #70

(Smoothies and Shakes)

Fruit Smoothie w/Chia Seeds

We are forever in love with Jamba Juice, but to make them at home just never quite works out. I still try though, over and over again. I have already posted a few FUN smoothie recipes on my blog that we all love and now I have a new one to add to the list. This one was super duper tasty.

Today, is our last day in Minnesota (and for us California girls) we are freezing our butts off! But, dancing is my girls passion and that's why we are here. (I hope to report back to you all that we did GREAT!)

My girls have been dancing for 10 years now... and we are so excited that they will continue doing so in college. It's going to be an amazing experience for them and I can't wait to watch them grow into young adults.

Fruit Smoothie with Chia Seeds

created by me, Tina Hudgens

1 cup of cut-up fruit (melon, cantaloupe and watermelon work great)
2 bananas
10-15 strawberries
1 cup apple juice
2 containers of yogurt (about 1 cup)
2 tbsp honey
1 tbsp Chia Seeds

Throw this all into your food processor and blend. (Sometimes I add some ice, just depends how cold you like it!) This was a great smoothie.

Makes about 4 small cups, or 2 large smoothies.

This week's theme is: SMOOTHIES AND SHAKES

Please only link recipes with our theme!

If you are a regular to THIS WEEK'S CRAVINGS Linky party, then link-up we're excited to see what you made this week. If you are new, please just follow our simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don't feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

Please Grab Our Button!!!

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This Week's Cravings Upcoming Linky "THEMES"

Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS!

March 5 - (FIVE) Ingredient Meals (Rachel Ray or make up your own)

March 12 - St. Patrick's Day - GREEN FOOD - Everything Green!

March 19 - Chocolate, Chocolate and More Chocolate

March 26 - Freezer Meals (fix and freeze for later)

Your hostess for this party are: Tina from MOMS CRAZY COOKING, Angela from Big Bear's Wife, Nicole from The Daily Dish and Kristi from Veggie Converter. We host this theme linky party every Monday (and the party stays open all week long)! We hope to inspire you to make something with our theme or get an old post notice by linking it up to the linky party below. 

The LINKY PARTY is opened ALL Week!

PLEASE do not link more then 3 recipes per week.
This week's theme is: SMOOTHIES AND SHAKES  
Please only link recipes with our theme!

This week's theme is: SMOOTHIES AND SHAKES
Please only link recipes with our theme!

Baked Zucchini Sticks

We LOVE fried Zucchini, anywhere! anytime! We have a restaurant called Black Angus, they make it the BEST! I wish, I wish I could figure out their recipe, but until then we are on a quest to try out as many Zucchini recipes as we can. In sticking with the healthy part of our diet, I thought baking these would be wonderful, and they were! We enjoyed them almost as much as the famous Black Angus Zucchini. These are quick, easy and a sinch to throw together as a side dish for dinner! We had roast tacos and baked zucchini! It was a delicious light meal. Enjoy!

Baked Zucchini Sticks
recipe found on King Arthur Flour Blog

3 medium zucchini, unpeeled, cut into 3"-long stick

1 tbsp sea salt

1 cup Panko bread crumbs

1/2 cup freshly grated Parmesan cheese

1 tbsp Herb de Provence or Italian Seasoning

2 large eggs; lightly beaten

Cut zucchini lenghth wise in long sticks, then in half again to make smaller sticks. Place the cut zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of sea salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry. (I was amazed at how much liquid and water came out). This step is a MUST so that you do not get soggy zucchini sticks, who knew!!! We all know NOW! :-)

Combine the Panko, Parmesan, and seasoning; set aside.

Preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil or Pam spray. Dredge sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet.

Bake sticks for 12 minutes, turn over, and bake for an additional 12 minutes, until golden brown and crisp. Serve immediately, with onion dip, cucumber dip or your favorite ranch dressing.

Chia Muffins

Chia seeds are the new superfood health experts are talking about. These nutrient-packed seeds have been shown to fight cancer and suppress appetite while providing mega amounts of calcium and omega-3s. How can you incorporate chia into your diet? This muffin recipe is a tasty and delicious way to get your dose, (from Dr. Oz Show) 

Chia Muffins

recipe source; unknown

1 tbsp ground chia seeds

1 1/2 cups whole wheat flour

2 tsp baking soda

1/2 tsp salt

1 cup sweet potato purée

1 cup unsweetened apple sauce 

2 egg whites

1/2 cup agave syrup

2 tsp lemon juice

1 tsp lemon zest

1 tbsp vanilla extract

1/2 cup dried cranberries

Mix together wet ingredients. In a separate bowl, mix dry ingredients. Fold wet ingredients into dry ingredients. Scoop into muffin tins and bake for 15-20 minutes at 350˚F. 

Pink Pearl Applesauce (crock-pot): SECRET RECIPE CLUB

SECRET RECIPE CLUB

Pink Pearl Applesauce

Today is Group B: Secret Recipe Club reveal. And I am the fearless-host of Group B and YES I LOVE IT!!! Thanksgiving is just around the corner and I hope that we see lots of ideas that we can use for this upcoming feast, I made this scrumptious applesauce that is PERFECT for Thanksgiving. If you haven't heard of the Secret Recipe Club or you'd like more information click on over and read all about it, there may be a little waiting list, but feel free to sign up anyway.

When I found out who my assigned blog was, I clicked right on over. (I don't assign the blogs, so my new blog each month is still a secret to me). I was assigned Fifteen Spatulas and I just have to say her blog is A-MAZ-ING and everything, I mean everything looks so SCRUMPTIOUS! You should see all the recipes I've pinned on Pinterest, I hope to make ALL OF THEM, sooner rather then later. But first, it will be the Caprese Pasta Salad, followed by Ooey Gooey Rocky Road Cookies. (maybe even both the same night)

The recipe that made the post today is Pink Lady Applesauce (I had a handful of Pink Pearl apples from apple picking and I knew they would make great applesauce)! This recipe was perfect. I changed the recipe from Pink Lady to Pink Pearl and from stove-top to crock-pot plus took out the cardamon (only because I didn't have any on hand). This is the second applesauce crock-pot recipe I've made (click here to see the first) and I like BOTH! Yes, both of them are equally delicious and both of them are very different too. One sweet, one more tart. One cinnamon'y and one not so much! So, you can bet in the near future I will be making BOTH of my applesauce crock-pot recipes I've discovered.

Yes, Pink Pearl Apples REALLY are pink inside (see photo)! This apple cutter makes cutting all these apples so easy!
And yes you are seeing a BAG in my crock-pot, they sell them at Target or local grocery store and I LOVE THEM!

Pink Pearl Applesauce (crock-pot)
adapted from Fifteen Spatulas

We also freeze individual servings for later.
They go great in the kids lunches frozen and then by lunch
time they are ready to eat cold Homemade Applesauce

6 or more Pink Pearl Apples
1/2 cup water
3 tbsp sugar
1/4 tsp ground cinnamon
dash of nutmeg
dash of ginger
dash of cloves

Peel your apples, core them, and cut them in into small chunks. I love using my slicer and then just peeling them. Place the apple chunks into crock-pot with the water, sugar, cinnamon, nutmeg, ginger and cloves. Cook on low for 4 to 6 hours. When the apples are soft enough to mash, mash to your liking. Chunky or Silky Smooth. That's it! Transfer to individual servings or to a big bowl and cool in the refrigerator.

Here are a list of my past Secret Recipe Club recipes:

• Raspberry & Nutella Pizza
• Cucumber Salad
• Bean Roll-Up
• Blueberry Muffins (Gluten-Free)
• Pioneer Woman's Chicken Pot Pie 
• Frozen Breakfast Burritos

This post is linked up one, two or all of these FABULOUS Linky Parties!