Cooking with Coop
Shrimp Quesadilla-cause I am SOOOO sick of chicken!
- 2t. olive oil
- 1lb.shrimp; raw, deveined (thawed if frozen)
- 1 red pepper-diced
- 1 green pepper-diced
- 1 onion- diced
- 1t. cumin
- 1t. oregano
- 1t. garlic salt
- 1T. chili powder
- Shredded cheese (2oz. per quesadilla)
- Low carb tortillas
Extry’s: Salsa, avocado & low-fat sour cream
- Put the oil and the peppers and onion in a skillet on medium heat for about 8-10 minutes.
- Stir in the cumin, oregano, garlic salt and chili powder. Continue to cook for another minute.
- Add the shrimp, cook until it turns a light color, usually it’s pink but you won’t be able to tell that it’s pink with all the spices, it’ll just be lighter in color.
- Spray another skillet with cooking spray and turn on medium high heat.
- Put the tortilla in the skillet, on half of it add 2oz.of cheese and spoon some of the veggie and shrimp mixture on top.
- Cook for about two minutes or so, then fold the other half over.
- Serve with avocado & salsa.
There is always room in every healthy eating plan for a DEEE-LLIIOUSSS treat! Or if you’d like to stay on track use yogurt!!
1 (7oz.) jar of marshmallow fluff
1 pkg. cream cheese-softened
Combine the cream cheese and the marshmallow fluff in a medium bowl and mix well.
Cheesecake Dip Parfaits
- Put a small handful of blueberries in the bottom of a parfait cup.
- Add a spoonful of cheesecake dip or your favorite yogurt.
- Add some cut up strawberries
- Add another spoonful of cheesecake dip or your favorite yogurt.
- Top with smashed graham crackers.
** Make as many layers as your parfait glass will allow.
Homemade Peanut Butter Popcorn
- ½ C. un-popped popcorn
- 1 C. nuts
- 1/3 C. honey
- ¼ t. salt
- 2/3 C. peanut butter
- Pop the popcorn (it will be about 10 cups) and put in a large bowl.
- Smash the nuts into small pieces.
- Combine the honey, salt and peanut butter in a saucepan and heat until bubbly.
- Pour the peanut butter mixture over the popcorn, mix a bit, then add the chopped nuts and mix well.
Homemade Almond-Cranberry Granola
- 4C. old fashioned oats
- 1t. cinnamon
- ½ t. salt
- 1 C. dried fruit
- 1 C. nuts
- 5 T. coconut oil
- 1 t. vanilla
- ½ C. pure maple syrup
- 2 egg whites
- Preheat the oven to 300°.
- Mix the oats, salt, cinnamon, fruit & nuts in a bowl.
- In a separate bowl, whisk together coconut oil, vanilla, maple syrup and egg whites.
- Pour the wet ingredients in with dry ingredients and mix thoroughly..
- Put on parchment lined baking sheets in the shape of a wreath.
- Bake 25-30 minutes, let cool 15 minutes.
Homemade Almond Milk
1 C. raw almonds
3-4 C. water
Cheesecloth or a nut bag (not to be confused with your least favorite co-worker…)
Optional: Pure maple syrup, vanilla or honey
Breaded Dijon Pork Tenderloin with Healthy Homemade Applesauce
- 1lb. pork tenderloin
- 1T. Dijon mustard
- ½ C. whole wheat bread crumbs
- ½ t. thyme
- ½ t. sea salt
- ¼ t. caraway seeds
- ¼ t. fennel seeds
- ¼ t. black pepper
- Olive oil
- Preheat oven to 400°
- Heat olive oil in a skillet on medium high heat
- Combine bread crumbs and spices in a shallow baking dish and mix well.
- Brush pork tenderloin with Dijon mustard
- Roll pork tenderloin in bread crumb mixture until well coated.
- Add pork and cook for about 2 minutes each side or until light brown.
- Transfer to a baking sheet and bake for 20-25 minutes.
- Remove from oven and place meat on a cutting board and cover with tin foil; let it rest for at least 10 minutes.
Healthy Homemade Applesauce
- 2-3 apples-diced in small pieces.
- ½ C. + 1 ½ t. pure apple juice
- 1 ½ t. cornstarch
- ¼ C. pure maple syrup
- Heat apples in a saucepan with ½ C. apple juice and maple syrup until soft, about 10 minutes
- Whisk 1 ½ t. apple juice and cornstarch on a small bowl, add to apples and stir until thickened.
- Serve on top of the pork tenderloin
Sweet Potato –Kale Mash
- 2 sweet potatoes-peeled and diced
- 7 C. kale- chopped into small pieces
- 2 T. honey
- ¼ C. almond milk
- Bring a pot of water to a boil, add the potatoes and continue boiling for 10 minutes
- Add the kale and cook for additional 10 minutes
- Drain and put back into the pan
- Mash the potatoes and continue to mix the kale.
- Add the honey and milk and mix thoroughly.
Yummy Peanut butter Dog Snacks
- 2 C. whole wheat flour
- 1 ½ t. baking powder
- 1/3 C. smooth natural or organic peanut butter
- 1 C. hot water or 1 C. skim milk
- Optional: 1 egg (it’s awesome for a shiny coat)
Preheat the oven to 375°F.
- Mix together the flour and baking powder in a big bowl.
- In a separate bowl, mix together the peanut butter and hot water until smooth. Slowly add the dry mixture and mix well. Add a little more water or milk if the dough is too dry, or flour if it’s too wet.
- Scoop out small spoonful’s of dough and roll into balls on your hands (wet hands work best)
- Set the balls onto a lightly greased cookie sheet and flatten with a fork.
- Bake for 20-25 minutes or until lightly brown.
An amazing, yummy, healthy, energizing breakfast meal-all in a COOKIE!!
- 1C. whole wheat flour –a smidge more may be needed.
- 1 1/2 C. quick cooking oatmeal- do not use instant
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 to 3 teaspoons cinnamon
- 1/2 teaspoon nutmeg (optional)
- 1/2C. honey
- 1/2C. oil
- 1/2 C. peanut butter
- 1 large egg (beat with 1 tablespoon water)
- 1 to 3 teaspoons vanilla extract
Extrees and Other Ideas
- ½-1 C. raisins or dried cranberries, dried blueberries (any dried fruit)
- ½ C. dark chocolate chips
- 1/2 -1C. almonds
- Substitute 2 T. molasses for the peanut butter for a gingerbread flavored cookie.
1. In a medium bowl, mix all the dry ingredients together.
2. In a large bowl, beat egg with water.
3. Add the remaining wet ingredients to bowl and mix together. Tip: When measuring out the honey, measure the oil first then use the same cup for the honey. Your honey won’t stick to the cup. Or spray the measuring cup with cooking oil spray if you’re not using oil.
4. Mix the dry ingredients into the wet ingredients. Add the raisins and walnuts and mix. If the mixture seems too wet, add a bit of flour. If it isn’t binding together very well, you may wish to add an egg white.
5. Cool the mix for 30 minutes in the refrigerator.
6. Preheat the oven to 335 degrees (lower temperature due to the honey in the recipe which will burn more easily).
7. Line a baking sheet with parchment paper. Drop by rounded teaspoonfuls onto the baking sheet. Press down with a fork to ensure even cooking.
8. Bake for about 10-12 minutes or until golden on the bottom of the cookie. Place cookies on rack to cool for 5 minutes. The cookies freeze very well and make a great snack! Enjoy.
Sweet Home Arizona
A Delicious Sweet Potato Soup You’ll Like UHH….Loo-OT
- 1T. olive oil
- 1 onion-diced
- 3 gloves of garlic-minced
- 1t. ground ginger
- 2 large sweet potatoes-peeled and diced
- 1 can diced tomatoes + 1/2 C. water
- 1/2 C. natural creamy peanut butter
- 4C. chicken broth
- 2t. cumin
- 1/4 t. cayenne pepper
- 1/4t. cinnamon
- 1/4t. sea salt
- 8C. kale
- 1/2C. fresh cilantro, chopped
1. Sautee the onion, garlic and ginger with the oil in a Dutch oven on medium heat until soft, about 3-4 minutes.
2. Add the potatoes, tomatoes, water, peanut butter, chicken broth, cumin, cayenne pepper, cinnamon and sea salt.
3. Bring to a boil, reduce heat and simmer until potatoes are soft about 10-12 minutes.
4. Add the kale and continue to simmer until wilted about 3 minutes.
5. Stir in cilantro.
6. YOU WILL LOVE, LOVE it!!
Chicken Thigh Kale Storm
A fast, easy, super healthy, one dish, no mess dinner!
- 2T. olive oil
- 5-6 chicken thighs
- 1 ½ t. cumim
- 1 ½ t. thyme
- 1 small onion- diced
- 2 gloves of garlic-diced
- 2 C. rice
- 2 ½ C. chicken broth
- 4C. Kale- torn into small pieces
1. Combine cumin and thyme in a small bowl.
2. Sprinkle half of the spice mixture on both sides of the chicken thighs.
3. Heat 1T. olive oil in a skillet on medium high heat.
4. Add chicken and cook until golden brown on each side; about 2-3 minutes each side.
5. Transfer to a plate and cover.
6. Add the remaining 1T. oil and the onion to the skillet and cook 2-3 minutes unitl soft.
7. Add the garlic and rice and cook 1-2 minutes until rice is toasted.
8. Add the kale and sprinkle the spices on top and gently stir-be careful, this could get a little messy…
9. Pour in the chicken broth, snuggle the chicken thighs and any accumulated juices on top of the kale and reduce heat to medium-low and cover. Cook for 10-12 minutes.