Cilantro Lime Grilled Pork Tenderloin

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This was my first experience with grilling a pork tenderloin. It turned out really tasty!

Recipe adapted from http://www.bloggingwithapples.com

Recipe makes about 8 servings

Ingredients-
1.5 lb pork tenderloin
2-4 tbsp chopped fresh cilantro
3 tbsp olive oil
2 tbsp honey
2 cloves garlic minced
Zest & juice of 2 limes
1/2 tsp salt
1/4 tsp pepper
Pinch of red pepper flakes.

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In a large ziploc bag mix together cilantro, olive oil, honey, garlic, lime zest & juice, salt, pepper, & red pepper flakes.
Put pork tenderloin in bag. Push all the air out & zip it up. Place in the fridge for at least 8 hours. Mine marinated for about 16 hours.

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Cook on low setting on grill until cooked through. Let sit for about 10 minutes before slicing.

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Enjoy!

Spicy Pumpkin Hummus

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Not only is this a good dip, but it is also a really great spread to use on sandwiches.

Recipe adapted from http://www.skinnyms.com

Recipe makes 20 servings
1 serving = 2 tbsp = 48 calories

Ingredients-
15 oz can pumpkin puree
2 tsp minced garlic
1/3 cup chopped fresh cilantro
1/4 cup tahini
1/4 cup lime juice
2 tbsp olive oil
1/8 tsp allspice
2 tsp cumin
2 tsp chili powder
1/4 tsp crushed red pepper flakes
Salt to taste

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Add all ingredients to a food processor.

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Blend until smooth.
Store in an airtight container in the fridge.

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Enjoy with some veggies, pita, or even on a sandwich or wrap!

Chicken Taco Burgers

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I honestly could not believe how good these were. Not only were they flavorful, but they were also very easy to make!

Recipe adapted from http://www.tablespoon.com

Recipe makes about 12 burgers
1 burger = about 178 calories

Ingredients-
3 lbs ground chicken breasts
1 pkg Old El Paso Mild Taco Seasoning
1/2 cup chopped fresh cilantro
1 jalapeño seeded & diced small
Salt to taste

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Mix all ingredients in a large bowl.
(I made a couple mini burgers for the kids before adding the jalapeño)

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Form 12 patties. Place wax paper between patties. The patties will be pretty soft but they do hold together nicely once they begin cooking. I made my patties up a couple hours ahead & put them in the fridge to let the flavors combine, but it isn’t mandatory.

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Cook thoroughly in a pan over medium heat.

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I topped mine with fresh salsa, sour cream, & avocado.
Enjoy!

 

Paleo Lemon Cookies

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These are actually paleo, vegan, & gluten free. They may not sound good but they are absolutely amazing! The kids gobbled them up too!

Recipe adapted from http://www.texanerin.com

Recipe makes 18 small cookies
1 cookie = 92 calories

Ingredients-
1/4 cup coconut oil melted
1/3 cup high quality pure maple syrup
Zest of 1 lemon
1 1/2 tsp pure lemon extract
1 1/3 cup finely ground almond flour
2 tbsp coconut flour
1/2 tsp baking soda
1/8 tsp salt

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In a large bowl stir together melted coconut oil, maple syrup, lemon zest, & lemon extract.

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Add almond flour, coconut flour, baking soda, & salt. Stir well. Put bowl in fridge for 30 minutes to firm up the dough.

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Use a tablespoon cookie scoop & then roll each one. Place on a silpat or parchment paper lined baking sheet.

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Press each one down a bit with your fingers.

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Bake in a preheated 350 degree oven for about 12 minutes. Let cool for at least 3 minutes before removing from pan.

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Enjoy!

Southwestern Chicken Foil Packs

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These were really easy to put together & were delicious! I will definitely be making these again!

Recipe adapted from http://www.highheelsandgrills.com

Recipe makes 4 servings
1 serving = 380 calories

Ingredients-
18 oz raw skinless boneless chicken breasts diced
15 oz can black beans drained & rinsed
2 cups frozen corn
1 cup natural fresh salsa
1 tsp cumin
1/2 tsp chili powder
1/2 tsp paprika
1 tsp salt
1 cup 2% shredded mexican cheese blend

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In a large bowl stir together rinsed beans, frozen corn, salsa, cumin, chili powder, paprika, & salt.

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Lay out a large piece of foil. Spray with non stick cooking spray. Spoon 1/4 of the chicken into the middle.

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Spoon 1/4 of bean mixture on top of chicken.

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Fold down the top of the foil & then fold in the sides. Make sure to leave a little room for steam.
Continue this process 3 more times.
Place all 4 foil packs on a baking sheet.
Bake in a preheated 425 degree oven for about 20 minutes.

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Open each foil pack & sprinkle 1/4 cup of cheese on top. Close foil pack & let sit for a few minutes or until the cheese melts.

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Serve with hot sauce, sour cream, & tortilla chips.
Enjoy!

Roasted Garlic & Dill White Bean Dip

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I love hummus which this is a lot like. I eat it for snacks with pretzels & sometimes even as a meal with a bunch of veggies to dip in it.

Recipe adapted from http://www.howsweeteats.com

Recipe makes 5 servings
1 serving = 1/4 cup = 158 calories

Ingredients-
15 oz can cannellini beans drained & rinsed
3 cloves roasted garlic
1/4 cup fresh dill
1/4 cup olive oil
1/2 tsp salt
1/4 tsp pepper

Blend well in a food processor until smooth.

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Enjoy!

Amazingly Healthy & Easy Microwave Muffins

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Gluten free, sugar free, easy to make, kid friendly, & delicious!

I have made these several times over the last week! Everyone loves them! My 3 year old loves to make them too! That’s how easy they are!

I made them in several different flavors. Our favorites are blueberry, strawberry, & lemon poppy seed.

Recipe adapted from http://www.thebigmansworld.com

Recipe makes 1 large muffin
1 muffin = 215-225 calories depending on what you put in it

Ingredients-
1 tbsp mashed banana
1 egg
1 tsp vanilla
1 tbsp truvia
1 1/2 tbsp unsweetened almond milk
Pinch of cinnamon
1 tbsp coconut flour
2 tbsp almond flour
1/2 tsp baking powder
2 tbsp berries of choice or 1 tsp poppy seeds & zest from 1 lemon

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Mash a small chunk of banana up in a large ramekin or mug that has been sprayed with non stick cooking spray.

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Whisk egg & vanilla extract into mashed banana.

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Next whisk in truvia & milk.

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Add cinnamon, coconut flour, almond flour, & baking powder. Stir well until most lumps are gone.

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Stir in fruit of choice.

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Microwave for 2-2:30 minutes. I put mine on a plate because they can sometimes overflow.

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Check out the lemon poppy seed one!

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Enjoy!