There are some pretty notable dynamic duos.Batman & Robin, Sonny & Cher, Blair Waldorf & Serena VanderWoodsen (Yeah, I said it…judge me all you want!) but the one that tops them all? SWEET & SALTY. Seriously guys, whoever came up with this combo is a genius. Can you say chocolate covered pretzels? Delish.
Honorable mention: Peanut butter and banana. Also a great duo.
While duos are, well, dynamic, sometimes you just can’t decide on only two. This was my problem. The solution? Pile all of your favorites into one mind-blowing, totally delicious dish. Here is what I came up with!
Nutrition info per slice (1/12th pie)
I made this indulgent dessert for a special occasion…I am an aunt! Look at this little bundle of joy that came into the world on May 13, 2014. I may be biased… but I think he may be the most perfect baby to exist…
Please excuse how crazy my hair looks.. it was a long day.
So, yesterday was Joseph’s birthday… the big 2-2! As part of his gift I prepared all of his mealsfor the day (surprised that my gifts deal with food? Didn’t think so…)The day started out with him coming over before work to have some DELISH Macadamia Nut White Chocolate organic coffee. (honestly, tasted like drinking a caffeinated candy bar…so good) I packed him a lunch of a crab salad and spinach sandwich (make with greek yogurt), some Annie’s Cheddar Bunnies and a Fiber One Lemon bar (we both love lemon…soo refreshing!)
Now here is where it gets good… DINNER.
For dinner I made spinach and artichoke chicken which I paired with spaghetti squash (yes… I am obsessed with squash… No shame!!!) I pretty much made of the recipe. (I am starting to get good at this!) I found a few but they all called for mayo or really odd ingredients I didn’t have on hand
Here is my version.
(please note this is not my picture, it just looks similar.. we devoured it before I could snap a picture…)
Ingredients 2-3 Boneless, skinless, chicken breasts salt & pepper 1 cup plain, non-fat greek yogurt 1 can artichokes; chopped 1.5 cup fresh spinach, chopped 1/4 sweet onion, chopped 1/2 cup low-fat mozzarella/Parmesan cheese mixture (or whatever you prefer) 1/2 tsp garlic powder
First, preheat the oven to 375. Spray a baking pan with non-stick spray and place the chicken in it. Salt & pepper the chicken then put it in the over for about 15-20 minutes.
While that is in the oven you can mix the remaining ingredients together.
Take the chicken out after the 15-20 minutes and pour the spinach & artichoke mixture over it. Place back into the oven for another 25 minutes or so.
Ta-da! finished. Simple. Quick. and oh so yummy!
I put the chicken on top of spaghetti squash that I cooked in the oven at the same time for about 45 minutes to an hour (it took kind of a long time because I got an 8.5 lb squash…. needless to say we have PLENTY of leftovers…)
For dessert I made raspberry-orange-peach oatmeal bars that I served warm with vanilla low-fat frozen yogurt (I cut the recipe in half but used too big of a pan… needless to say we ate the only edible portion which was the middle… everything else was waaay to crispy…oopise daisy…)
Everyone knows that artichokes are super healthy but not many people know WHY.
So let me inform you.
-Reduce risk of cancer (reduce proliferation of cancer cells and induce damaged cell death)
-Regenerates liver tissues
-Help digestion (natural diuretic, aid digestion, improve gallbladder function)
-Hangover treatment! (due to the proposed positive effects on the liver) Stock up, college kids.…
-Fiber (more than one cup of prunes!!)
-Be a powerhouse source of folate, fiber, vit c and k
-Function as a powerful antioxidant (ranked 7 on the USDA’s top 20 antioxidant sources list!)
Fun fact: Artichokes are actually the buds of a large purple flower
I hope you all have some fun things lined up for the holiday. As for me, I’ll be working at the hospital 6am-2pm then heading to the dog beach! I am watching my sister’s no-so puppy Golden Doodle, Elly, while her and her husband are on an 10 day vacation to Florida AND the Bahamas. Talk about unfair.
This recipe was posted on the “Healthy Recipes” board at the gym I work at. People have been bugging me NON STOP about this one, saying how yummy it looks. I am especially excited to give this one a try, seeing as how I love carrot cake and also anything that involves pumpkin (have I mentioned that I have been known to eat pureed pumpkin straight from the can?..yeah.. I love it THAT much..)
I don’t know how the weather is where you are, but here in Grand Rapids, MI it is pretty gloomy with all this rain today. What a perfect day for some baking to prepare something sweet to have on the holiday.
2 cups flour 1 1/4 teaspoon pumpkin pie spice 2 teaspoon baking powder 1 teaspoon baking soda 1 cup sugar 1/3 cup light butter/margerine, softened 1/2 cup brown sugar 2 eggs 2 large egg whites 1 can (15 oz.) pumpkin pie filling 1 cup carrot, finely shredded
Pre-heat oven to 350. Grease 15 x 10 jellyroll pan. In small bowl: combine flour, pumpkin spice, baking powder & baking soda. In larger bowl: Beat sugar, butter and brown sugar until crumbly. Add eggs, egg whites, pumpkin pie mix and carrots. Beat until well blended. Add flour mixture and mix until well blended. Spread onto greased pan.
Cream Cheese Topping
4 oz light cream cheese, softened 1/4 cup sugar 1 tablespoon skim milk
Mix together cream cheese, sugar and milk until thoroughly blended. Drop teaspoon-fulls of topping over pumpkin batter and swirl mixture with a butter knife. Bake for 25-30 minutes or until cake tester (inserted in center) comes out clean. Cool in pan completely on wire rack before cutting into squares.