Check out these easy, delicious and all around fantastic recipes I have made this month. If you are on my email list then you have received one a week all month long. But I don’t want anyone to miss out so at the end of each month I will compile that month’s recipes into a blog!
Shrimp Foil Packets
1. Divide all the ingredients by 4, placing the contents in each foil sheet. (We like to double wrap the foil)
2. Cook on grill o in oven at 400 degrees 15 minutes each side.
42g P, 9g F, 71g C
Bonus Ideas for Foil Packets
The ideas for foil packet meals are endless…
seasonings of your choice
Yummy Zucchini Chips
1 large zucchini
1 tbsp olive oil
1 tbsp roasted garlic and herb seasoning (McCormick seasoning)
- Preheat oven to 225 degrees, line two large baking sheets with parchment paper.
- Slice zucchini thin with a mandolin or knife.
- Place sliced zucchini on paper towels and cover with more paper towels then press down to soak water out of then.
- Place zucchini slices on the baking sheets without overlapping.
- Use a butter brush to lightly brush olive oil over zucchini slices.
- Sprinkle with seasoning.
- Bake for about 1.5 hours or until they start to brown and are crisp.
- Let cool before removing from pan.
- Serve or strore in an airtight container.
Serving size: 15 chips
Calories per serving: 49
0.3g P, 4.5g F, 1g C
Loaded Cauliflower Mash
1 lb cauliflower florets
4 ounces fat-free sour cream
1 cup grated reduced-fat cheddar cheese
2 slices center cut cooked bacon crumbled
3 tbsp butter
1/4 tsp garlic powder
1/4 tsp onion powder
salt and pepper to taste
- Cut the cauliflower into florets and add them to a microwave-safe bowl. Add 2 tbsp of water and cover. Microwave for 5-8 minutes, depending on your microwave, until completely cooked and tender. Drain the excess water and let sit uncovered for a minute or two.
- Add the cauliflower to a food processor and process until fluffy. Add the butter, garlic powder, onion powder and sour cream and process until it resembles the consistency of mashed potatoes. Remove the mashed cauliflower to a bowl and add half of the cheddar cheese, mix by hand. Season with salt and pepper.
- Top the loaded cauliflower with the remaining cheese and bacon. Put the cauliflower under the broiler for a few minutes to melt the cheese.
Serving size: 1/2 cup
Calories per serving: 155
8g P, 10.7g F, 5g C
Healthy Oatmeal Fruit Pizza
FOR YOGURT PEANUT BUTTER FROSTING*:
- 2 cups (16 oz) Greek yogurt
- 2/3 cup peanut butter (or PB2 powdered peanut butter); may substitute other nut butter like almond, walnut, or cashew
- 1 teaspoon vanilla
- 3 tablespoons honey, or more to taste; may substitute another preferred sweetener
FOR OATMEAL COOKIE CRUST:
- 1/3 cup grapeseed, vegetable, or coconut oil
- 1/2 cup unsweetened applesauce
- 3/4 cup packed brown sugar
- 1 large egg
- 1-1/2 teaspoons vanilla extract
- 1-1/2 cups whole wheat pastry flour (or half white and half whole wheat flour)
- 3/4 cups rolled oats (not instant)
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1 tablespoon flaxseed meal (optional)
- 1/2 cup chopped walnuts (optional)
- FOR FRESH FRUIT:
- Varied colors make a pretty presentation. Choose from sliced strawberries, kiwi, bananas; halved grapes or cherries; whole blueberries, raspberries, or blackberries; canned mandarin oranges or peach slices (drained & dried)
(1) MAKE THE FROSTING:
In a medium bowl, add frosting ingredients and stir until well combined. Taste and add more honey, if needed. Cover and chill at least 1 hour.
(2) MAKE THE COOKIE CRUST:
Preheat oven to 350 degrees. Line 12-inch pizza pan with parchment paper, extending it 1 inch from the pan edge on at least 2 sides; set aside. In a large bowl, whisk together oil, applesauce, brown sugar, egg, & vanilla until well combined. Add flour, oats, baking powder, cinnamon & flaxseed; stir with wooden spoon until well combined. Stir in chopped walnuts. Transfer dough to center of parchment-covered pizza pan, and spread with back of a wooden spoon evenly to edges of the pan. Bake 15 minutes until starting to slightly brown around edges and is firm in center. Cool 15 minutes in pan on cooling rack. Use parchment paper “handles” to remove crust from pan and transfer to cooling rack; cool completely. Invert onto serving plate; carefully peel off parchment paper. Turn crust over.
(3) FROST AND TOP WITH FRUIT: Frost crust with chilled yogurt frosting, spreading evenly all the way to the edge. Arrange fresh fruit on top in circles, beginning on the outside edge and filling towards the center. Serve right away, or chill for up to 4 hours before serving.
*FOR CHOCOLATE YOGURT FROSTING, omit peanut butter and add 1/4 cup unsweetened cocoa; stir until well combined and smooth. Taste and add more honey, if needed.
GLUTEN FREE OPTION: Use gluten-free oats and substitute gluten-free oat flour for the wheat flour.
MAKE AHEAD TIPS. You can make the crust and frosting ahead and store for up to 24 hours in advance so they’re ready to assemble the next day. Bake the cookie crust, cool, cover, and store at room temperature. Mix the yogurt frosting, cover, and chill in the fridge. The next day, frost the crust, slice and arrange the fruit, and it’s ready to serve.
Calories per serving: 272
9g P, 9g F, 37g C