Banana Oatmeal Blender Muffins

From Well Plated

With no flour, no butter, and no oil, these banana oatmeal muffins with chocolate chips are made in the blender and are moist, healthy, and delicious!

YIELD: 12 muffins

PREP TIME: 5 minutes

COOK TIME: 15 minutes

TOTAL TIME: 40 minutes

Ingredients:

• 2 cups oats (quick cooking or old fashioned)
• 2 large very ripe bananas
• 2 large eggs
• 1 cup plain Greek yogurt
• 2 to 3 tablespoons honey*
• 1 1/2 teaspoons baking powder (I prefer aluminum free)
• 1/2 teaspoon baking soda
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon kosher salt
• Up to 1/2 cup mix-ins: chocolate chips (mini or regular), chopped dark chocolate, nuts, dried cranberries, or blueberries (fresh or frozen and rinsed)

Directions:

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1. Preheat the oven to 400 degrees F. Lightly grease a 12-cup standard muffin tin or line with paper liners. If using liners, lightly grease them as well. Set aside.
2. Place the all ingredients but the mix-ins in a blender or the bowl of a food processor fitted with the steel blade: oats, bananas, eggs, Greek yogurt, honey, baking powder, baking soda, vanilla extract, and salt. Blend or process on high, stopping to scrape down and stir the ingredients once or twice as needed, until the batter is smooth and the oats have broken down almost completely, about 3 minutes. By hand, stir in the mix-ins. If the batter is warm from the appliance’s motor, the chocolate chips may melt and swirl as they are stirred. If this bothers you, let the batter cool for 10 minutes before adding them.
3. Divide the batter among the prepared muffin cups, filling each no more than three-quarters of the way to the top. Sprinkle with additional chocolate chips or nuts as desired. Bake for 15 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. They will deflate but still taste delicious. Remove from the pan and enjoy!

Pepperoncini Beef

From Slender Kitchen

Sunday Slow Cooker: Pepperoncini Beef aka Drip Beef

PREP TIME: 

5 MIN

COOK TIME: 

 

8 HOURS

TOTAL TIME: 

8 HOURS 5 MINUTES

Ingredients

SERVINGS:

   

UNITS: US | METRICS

• 2 lb lean beef eye round roast
• 1 onion, chopped
• 1 cup beef broth
• 8 oz pepperoncini with juice, jarred
• 1/2 tsp salt
• 3 tbsp Italian seasoning
• Add everything into a slow cooker on low and cook for 8 hours then shred with a fork. I like to serve this on tacos with cilantro lime rice.

Lemon Herb Mediterranean Chicken Salad

From Cafe Delites

Servings: 4

Calories: 471 kcal

Author: Karina - Cafe Delites

Ingredients

Marinade/Dressing:

• 2 tablespoons olive oil
• juice of 1 lemon (1/4 cup fresh squeezed lemon juice)
• 2 tablespoons water
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh chopped parsley
• 2 teaspoons dried basil
• 2 teaspoons garlic , minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• cracked pepper , to taste
• (1 pound | 500 g) 4 skinless, boneless chicken thigh fillets (or chicken breasts)

Salad:

• 4 cups Romaine (or Cos) lettuce leaves, washed and dried
• 1 large cucumber , diced
• 2 Roma tomatoes , diced
• 1 red onion , sliced
• 1 avocado , sliced
• 1/3 cup pitted Kalamata olives (or black olives), sliced (optional)
• Lemon wedges , to serve
• Instructions
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  1. Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
  2. Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
  3. Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
  4. Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.

Apple, Cranberry, and Almond Coleslaw

Ingredients

Dressing
• 3/4 cup fat free Greek Yogurt (I recommend using Fage, other brands may will be too thin)
• 1/4 cup mayonnaise
• 1/4 cup honey
• 2 Tbsp apple cider vinegar
• Salt and freshly ground black pepper
Coleslaw
• 1 small cabbage, shredded (6 - 7 cups packed)
• 1 1/2 cups matchstick carrots
• 2 large gala apples, sliced into matchsticks (about 3 cups)
• 1/2 cup sliced green onions
• 3/4 cup sliced almonds or 1 cup slivered almonds
• 3/4 cup dried cranberries

Directions

• In a mixing bowl whisk together Greek yogurt, mayonnaise, honey and apple cider vinegar until smooth, while seasoning with salt and pepper to taste.
• In a large bowl toss together cabbage, carrots, apples, green onions, almonds and cranberries. Pour dressing over cabbage mixture and toss to evenly coat. Serve immediately for best results.
• Recipe source: Cooking Classy

Chicken Pot Pie

Chicken Pot Pie

 

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Prep time

20 mins

Cook time

57 mins

Total time

1 hour 17 mins

 

Author: Beachbody

Recipe type: Lunch/Dinner

Cuisine: American

Serves: 6 servings, about 1 cup each

Ingredients

• 6 tsp. olive oil, divided use
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 4 oz. sliced mushrooms
• 2 Tbsp. whole wheat flour
• 1½ cups reduced fat (2%) milk
• 1 cup low-sodium organic chicken broth
• ½ tsp. sea salt (or Himalayan salt)
• ½ tsp. ground black pepper
• 1 tsp. finely chopped fresh thyme
• ¾ cup frozen green peas
• ¾ cup cubed cooked sweet potatoes
• 2¼ cups cubed cooked chicken breast (approx. 12 oz.)
• 6 sheets phyllo dough (each approx. 12 x 17-inches), thawed, covered in a
• slightly damp towel

Instructions

1. Preheat oven to 375° F.
2. Heat 2 tsp. oil in large nonstick skillet over medium heat.
3. Add onion and carrots; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
4. Add mushrooms; cook, stirring frequently, for 4 to 6 minutes, or until mushrooms are soft and most of the liquid has evaporated.
5. Add 1 tsp. oil; cook, stirring frequently, for 1 minute.
6. Add flour; cook, stirring frequently, for 1 to 2 minutes, or until flour and oil form a paste.
7. Slowly add milk, broth, salt, pepper, and thyme. Bring to a boil, stirring frequently. Reduce heat to medium-low.
8. Add peas, sweet potatoes, and chicken; cook, stirring frequently, for 2 minutes.
9. Place chicken mixture in a 2½-quart baking dish. Set aside.
10. Place phyllo on work surface. Keeping the original stack covered, remove one sheet at a time and quickly brush with remaining 3 tsp. oil. Cut oiled stack of phyllo into quarters. Place phyllo loosely on top of chicken mixture; covering evenly.
11. Bake for 30 to 35 minutes, or until chicken mixture is bubbling and phyllo dough is golden brown.

Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese

 

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Prep time

15 mins

Cook time

1 hour 1 min

Total time

1 hour 16 mins

 

Author: Beachbody

Recipe type: Lunch/Dinner

Cuisine: American

Serves: 10 servings, about 1½ cups each

Ingredients

• 1 lb. dry whole wheat macaroni
• 1 tsp. olive oil
• 1 medium onion, chopped
• 2 medium red bell peppers, chopped
• 3 cups cubed butternut squash
• 1¾ cups low-sodium organic chicken broth
• 1 cup low-fat (1%) milk
• 2 Tbsp. low-fat (1%) plain Greek yogurt
• 1 cup shredded Gruyere (or Swiss) cheese
• 1 cup shredded sharp cheddar cheese
• Sea salt and ground black pepper (to taste; optional)
• Nonstick cooking spray
• Finely chopped fresh parsley (for garnish; optional)

Instructions

1. Preheat oven to 375° F.
2. Cook macaroni according to package directions. Drain and set aside.
3. Heat oil in large nonstick skillet over medium-high heat.
4. Add onion and bell peppers; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Set aside.
5. Combine squash, broth, and milk in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gently boil for 22 to 25 minutes, or until squash is tender.
6. Place squash mixture in a blender or food processor; cover with lid and kitchen towel. Blend until smooth.
7. Combine squash mixture, macaroni, onion mixture, yogurt, and cheeses. Season with salt and pepper if desired; mix well.
8. Place macaroni mixture in a 13 x 9-inch ceramic or glass baking dish that has been coated with spray. Bake for 25 to 30 minutes, or until sauce is bubbling.
9. Garnish with parsley if desired.

Tip: Blend small batches of hot liquids in blender or food processor since they expand during the blending process, therefore decreasing the chance of overflowing.

 

Nutritional Information (per serving):
Calories: 298
Total Fat: 9 g
Saturated Fat: 5 g
Cholesterol: 25 mg
Sodium: 166 mg
Carbohydrates: 43 g
Fiber: 5 g
Sugars: 4 g
Protein: 15 g