Overnight Apple Oatmeal

I'm sure you didn't think you would get out of apple week without a crock pot recipe (or two.)  Well, you were correct.  Now, I've always wanted to like oatmeal, I really have.  The problem I have is, it never has enough flavor nor is it sweet enough (I know, if it's too sweet it sorta defeats the purpose of oatmeal being healthy!)  Yes, I get it.  My husband, however, went through a phase where he ate apple cinnamon oatmeal for breakfast every dad blamed morning.  He's now in a fried egg with hot sauce and banana regimen, but I digress.  Anyway, since I am always wanting to like oatmeal I give a new recipe a try every once in a while and this one did not disappoint!  Plenty of cinnamon (have I mentioned my love of cinnamon?  I even use cinnamon toothpaste.  Again, I digress) and enough brown sugar (my fave) to make it sweet but not so as you feel bad about the oatmeal you just ate being loaded with sugar.  AND, it cooks all night in the crock pot so breakfast is ready when you wake up and your house smells amazing!  Oatmeal for the win!

Overnight Apple Oatmeal (adapted from 365ishpins.com)

2 T. unsalted butter, cut into pieces
4 medium apples, peeled, cores removed and diced
2 T. cinnamon 
3/4 c. brown sugar
2 c. old fashioned oats (not instant)
3 c. water
1 c. fat free half and half (use any milk you have on hand or even use water for all 4 cups of the liquid!)

Spray a 4 qt. crock pot with cooking spray then sprinkle the butter pieces all over the bottom.  Cover the butter with the diced apples.  Sprinkle the cinnamon on top of the apples then sprinkle the brown sugar on top of that.  Cover with the oats then add the water and half and half.  Do not stir!  Cover and cook on low for 8-10 hours.  Remove the lid and stir to combine.  Serve!

6 servings (335 calories each serving) according to my calculator on loseit.com 

Mixed Greens with Apple, Blue Cheese and Walnuts

If you are looking for a super simple salad to compliment any fall dinner look no further!  I made this salad for dinner last week and I had all the ingredients already on hand!  That's the awesome thing about salad, you can throw anything you have in a bowl and it will be delicious.  Well, within reason. If you don't have mixed greens, use romaine!  If you don't have blue cheese, use feta!  If you don't have walnuts, use pecans!  You get the idea.  Enjoy!

Mixed Greens with Apple, Blue Cheese and Walnuts (Shelly Redmond)

5 oz. baby mixed greens

1 medium apple, diced

1 oz. crumbled blue cheese

1/4 c. walnuts, toasted

1 T. apple cider vinegar

1 T. extra virgin olive oil

1/2 t. salt

1/4 t. pepper

Place the mixed greens, apple, blue cheese and walnuts in a large bowl and set aside.  In a small container with a tight fitting lid combine the apple cider vinegar, olive oil, salt and pepper.  Cover and shake to combine.  Pour the dressing over the salad and toss well.

4 servings (120 calories each serving) according to my calculator on loseit.com

Apple Chicken Salad

My dear friend, Crystal, made me this chicken salad for lunch when I went to her house one day.  While this is super simple to make the key here is cumin.  I had never had cumin in my chicken salad and it added an awesome warmth and spice that works just perfectly with the chicken and apples.  I added celery to my salad for additional crunch as well.  I served this salad in wraps but you could eat it as is or serve in lettuce cups!  Enjoy!

Apple Chicken Salad (courtesy of my friend Crystal)

1 lb. boneless, skinless chicken breast
1 1/2 t. salt, divided
3/4 t. pepper, divided
3 medium apples, diced
3 stalks celery, diced
3 hard boiled eggs, diced
1/2 c. mayonnaise (I used mayo with olive oil)
1 t. cumin

Preheat the oven to 375.  Spray a small baking sheet with cooking spray and place the chicken on the baking sheet.  Spray the top of the chicken breasts with cooking spray then season with 1/2 t. salt and 1/4 t. pepper.  Bake for 35-40 minutes.  Remove the chicken from the oven and allow to cool before assembling the salad.

When the chicken is cool, dice it into bite sized pieces and place it in a medium bowl.  Add the remaining 1 t. salt, 1/2 t. pepper, diced apples, diced celery, diced eggs, mayonnaise and cumin.  Toss to combine.

6 servings (233 calories each serving) according to my calculator on lose it.com

Arugula Salad with Penne, Garbanzo Beans and Sun Dried Tomatoes

Today it's another installment of "things I like to have in my fridge so I eat a decent lunch." This salad contains many things I love; peppery arugula, beans, which have great bite and protein (an essential ingredient to staying full all afternoon), chewy and sweet sun dried tomatoes and salty Parmesan cheese!  It really is the perfect salad and will keep you full until dinner time!  I like to put the salad and dressing in four separate containers so I can just pull one serving out at a time but feel free to make it in one big bowl for a side dish and enjoy it for dinner too!  Enjoy!

Arugula Salad with Penne, Garbanzo Beans and Sun Dried Tomatoes (adapted from skinnytaste.com)

6 oz. penne pasta, cooked according to package directions
1/4 c. sun dried tomatoes, chopped
1 (15 oz.) can garbonzo beans, drained and rinsed
4 T. Parmesan cheese, shredded
5 oz. baby arugula
2 T. extra virgin olive oil
2 T. balsamic vinegar
1/2 t. salt
1/4 t. pepper

If you are making this for individual lunches you will need 4 medium sized containers. Place 1/4 of the penne, sun dried tomatoes, beans and cheese in each of the four containers then top each with 1/4 of the arugula (this will keep the arugula from getting soggy.)  In 4 smaller containers with tight fitting lids place 1 1/2 t. each of olive oil and vinegar then season each with the salt and pepper.  Cover and shake to combine. When you are ready to eat toss one container of dressing with one container of salad. 

If you are making a big salad just put the penne, sun dried tomatoes, garbonzo beans and Parmesan in a large bowl and set aside.  In a small container with a tight fitting lid combine the olive oil, vinegar, salt and pepper.  Cover and shake to combine.  Pour the salad over the dressing, toss and serve!

4 main dish servings (371 calories each serving) according to my calculator on loseit.com

Quinoa Pizza Cups

We love pizza around these parts.  The problem is, it's not such a healthy choice and when I eat pizza, well, let's just say it's hard to stop!  Problem solved with these little cuties I have for you today!  These quinoa pizza cups have all the flavor of pizza, are filling and are easily adaptable to whatever kind of pizza your family likes!  I chose to make mine with turkey pepperoni and cheese this time but my husband and I were imagining all kinds of possibilities!  For instance, sausage with roasted red pepper or veggie or Canadian bacon and sauerkraut (yes, you read that right!  Don't knock it until you try it!)  The best thing about this version is each individual cup is only 95 calories!  I ate three of these for dinner with a salad and came in under 500 calories!  That NEVER happens with pizza.  High five!   Serve with your favorite jarred marinara for dipping.  Enjoy!

Quinoa Pizza Cups (adapted from backonpointe.tumblr.com)

1 c. quinoa, cooked according to package directions and cooled
1 T. extra virgin olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1/2 t. dried basil
1/2 t. dried oregano
1 t. paprika
1/2 t. salt
1/4 t. pepper
2 large eggs
1 c. shredded cheese of your choice
5 oz. turkey pepperoni, diced
Jarred marinara, heated (for serving)

Preheat the oven to 350.  In a large bowl place the cooked quinoa and set aside.  Heat the extra virgin olive oil in a small skillet over medium heat and add the onion.  Saute the onion for 8-10 minutes or until softened.  Add the garlic, basil, oregano, paprika, salt and pepper and stir to combine.  Remove the onion mixture from the heat and allow to cool slightly.  Add the onion mixture to the bowl with the quinoa along with the eggs, cheese and pepperoni.  Stir to combine.  Spray 18 regular sized muffin cups with cooking spray and divide the quinoa mixture evenly among the cups.  Press down gently on each one to make sure they are compact.  Bake for 20 minutes.  Allow to sit for 5 minutes before removing them from the pan or they will fall apart.  Warm up the marinara sauce while the cups are in the oven!

18 cups (95 calories each) according to my calculator on loseit.com

Egg Roll In A Bowl

Do you ever want the flavor of an egg roll without all the fried-ness of the actual egg roll?  Not very often?  Yeah, me either.  BUT!  When you do, this is a great alternative.  All the flavors of a traditional egg roll with ground turkey (you could also use pork but I was trying to keep it leaner here), cabbage, crunchy water chestnuts and salty soy sauce.  Served over brown rice this truly is a tasty (and egg roll-y tasting) alternative when the angel is sitting on your shoulder.  Harness the angel.  She is your food friend.  And your thighs' friend too.  Enjoy!

Egg Roll In A Bowl (adapted from mostlyhomemademom.com)

1 (19.2 oz.) package ground turkey (I used 93% lean)
1 (1 lb.) bag shredded coleslaw mix
1 (8 oz.) can sliced water chestnuts, drained
5 cloves garlic, minced
1 (14 1/2 oz.) can bean sprouts, drained
1/2 c. low sodium soy sauce (plus extra for serving if desired)
1 t. dried ginger
1/2 t. crushed red pepper
2 c. instant brown rice, cooked according to package directions (for serving)
4 green onions, sliced

In a large skillet over medium high heat cook the turkey until lightly browned and broken up into small pieces, about 8-10 minutes.  Add the coleslaw, water chestnuts, garlic and bean sprouts and continue sautéing for an additional 5-10 minutes until the coleslaw starts to break down a little bit.  In a small bowl whisk the soy sauce, ginger and red pepper together and add to the turkey mixture.  Continue cooking for an additional 5 minutes then serve over rice with additional soy sauce if desired.  Garnish with green onions.

4 servings (474 calories each serving) according to my calculator on loseit.com

Southwestern Chopped Salad with Cilantro Dressing

I love to make salads for lunch and just keep them in the fridge.  When I do, I make much better lunch choices.  When I don't I'm grabbing cheese, crackers, a banana or a protein bar (or some combination of the above) which are not necessarily bad choices but they don't fill you up and you end up eating way more than you intended/need to eat!  Does anybody but me have this problem??  So here's my next lunchtime solution.  It's a Tex Mex style salad with only veggies (but beans for protein so you stay full) and a delicious and fresh cilantro lime vinaigrette (heavy on the lime and cilantro, easy on the olive oil.)  I put this salad in 4 separate containers with the veggies on the bottom and the lettuce on top so the lettuce would not wilt under the weight of the veggies and then divided the dressing among 4 smaller containers and voila!  Lunch.  No thinking.  Just eating.  

Southwestern Chopped Salad with Cilantro Dressing (adapted from thegardengrazer.com)

For the salad:

1 (15 oz.) can black beans, drained and rinsed
1 large red bell pepper, chopped
1 pint cherry tomatoes, halved (quartered if larger)
2 c. frozen corn, thawed
5 green onions, sliced
4 romaine hearts, chopped into bite sized pieces
1/2 c. shredded cheese (cheddar, co/jack, mozzarella, whatever)

For the dressing:

1 c. loosely packed cilantro, stems removed 
1/2 c. plain Greek yogurt
6 T. freshly squeezed lime juice
2 small cloves garlic
2 T. extra virgin olive oil
1 t. salt
1/2 t. cumin
1/2 t. pepper

For the salad:

In each of 4 (4 c.) "to go" containers place 1/4 of the black beans, red pepper, tomatoes, corn and green onions.  Place the chopped romaine lettuce on top and then add 2T. of shredded cheese to each container.  Put the lids on and store in the fridge until ready to eat.

For the dressing:

Place all ingredients in the food processor and blend until smooth.  Separate the dressing into 4 small containers so it's ready to go when you are!

Of course, alternatively, you can serve this as a side salad in a large bowl.  Just place all the salad ingredients in a large bowl and toss with the vinaigrette!  It would probably serve 6-8 as a side.

4 main dish servings (356 calories each serving) according to my calculator on loseit.com