April 25, 2017

Shredded Brussels Sprouts Salad with Maple Vinaigrette

Who said salads have to be plain and boring? 
I love using thinly sliced Brussels sprouts and flavorful toppings to make this Shredded Brussels Sprouts Salad then adding homemade Maple Vinaigrette to jazz it up!

Ingredients:

Makes 2 large entree salads
  • 16oz bag of Brussels Sprouts
  • 2 eggs, cooked over easy {or desired doneness}
  • 1/2 cup cooked bacon, chopped
  • 1/4 cup dried cranberries
  • 1 small pear or apple, sliced
  • 1/4 cup chopped pecans or almonds, toasted 
  • 1/2 cup cherry tomatoes
  • 3oz container goat cheese crumbles
  • 1/4 cup croutons
  • salt/black pepper, to taste
For the Maple Vinaigrette:
  • 1/4 cup olive oil
  • 1/4 cup Maple Syrup
  • 2 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • salt/black pepper, to taste

Directions:

  1. Wash and dry the Brussels Sprouts then trim off the rough ends.
  2. Thinly slice the sprouts, shredding them, and add to a large bowl.
  3. Now add remaining topping ingredients except the eggs and seasoning.
  4. For the Maple Vinaigrette whisk all ingredients together in a small bowl. 
  5. Pour desired amount on top of the salad and toss all ingredients together and mix well.
  6. Portion onto two plates and add an egg on top of each.
  7. Season with salt and cracked pepper and serve.
 I love buying these 1lb bags of already trimmed Brussels Sprouts. 
What a time saver!
 Wash and dry the Brussels Sprouts then trim off the rough ends if needed.
Thinly slice the sprouts, shredding them, and add to a large bowl.
 I love adding nuts to my salads! 
Pecans are my favorite but almonds and walnuts are tasty too.
Add the nuts to a dry skillet and toast for a few minutes over medium heat.
Be sure to stir so they do not burn!
Cook two large eggs to your desired doneness.
 I like over easy or over medium. 
 For the Maple Vinaigrette whisk all ingredients together in a small bowl. 
 Season to taste with salt and cracked black pepper. 
 I pour into a mason jar and serve.
 Pour desired amount on top of the salad.
Now add remaining topping ingredients except the eggs and seasoning.
Toss all ingredients together and mix well.
 
Portion onto two plates and add an egg on top of each.
Season with salt and pepper.
 Serve and enjoy this delicious meal!
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April 24, 2017

Healthy and Hearty Breakfast Casserole #RecipeMakeover

It's #RecipeMakeover Week! All week long I am sharing some of my favorite comfort food dishes- made over and made healthier! This Healthy and Hearty Breakfast Casserole features sweet potato, spinach, and lean turkey baked together with eggs and low fat cheese.
 It's a crowd pleaser for sure!

Scroll down for my recipe along with the other bloggers' #RecipeMakeover creations and a $200 prize giveaway!

Recipe Makeover Logo Square 
 This week, I've joined forced with 40+ of my food blogger friends to present #RecipeMakeover. During this week, we'll all be sharing our favorite better-for-you alternatives to unhealthy dishes. Follow along on any of the blogs below or with the hashtag on social media to find nutritious dishes that are packed with flavor. 

Ingredients:

Makes 9 servings
  • 1 lb lean turkey sausage, crumbled
  • 8 eggs, beaten
  • 1/2 small sweet potato, peeled and sliced thin
  • 1 cup spinach, roughly chopped
  • 1/2 small yellow onion, diced
  • 1 cup low fat {or fat free} cheddar cheese, shredded
  • salt & pepper, to taste

Directions:

  1. Preheat the oven to 375 degrees. 
  2. Heat a large skillet over medium heat and add turkey. Crumble and cook until browned and cooked through. Season with salt and pepper. 
  3. Grease an 8x8 baking dish and line the bottom with the sliced sweet potatoes. I had 9 sweet potato rounds.
  4. In a medium bowl beat the eggs and season with salt and pepper.
  5. Add the shredded cheese to the eggs and mix well.
  6. Pour the beaten eggs in the dish, on top of the sweet potatoes. 
  7. Add the cooked turkey sausage on top.
  8. Then sprinkle spinach and onion on top of that.
  9. Bake for 35 to 40 minutes or until set.
  10. Cut into 9 square servings and serve warm.


I use lean ground turkey sausage for this casserole.
I love the flavor and it barely has any grease or fat!

eat a large skillet over medium heat and add turkey. Crumble and cook until browned and cooked through. Season with salt and pepper.

You need 9 thin slices of a peeled sweet potato.
 I wrapped the rest of my sweet potato in aluminum foil and baked it
next to the casserole to have later.
Grease an 8x8 baking dish and line the bottom with the sliced sweet potatoes.
Dice 1/2 a sweet yellow onion.
In a medium bowl beat the eggs and season with salt and pepper.
Add the shredded cheese to the eggs and mix well.
Pour the beaten eggs in the dish, on top of the sweet potatoes.
Add the cooked turkey sausage on top.
Then sprinkle spinach and onion on top.
Bake for 35 to 40 minutes or until set.
 
Cut into 9 square servings and serve warm.


 A huge THANK YOU to our sponsors, who have made #RecipeMakeover possible! They've provided a number of awesome products that you can win by entering our #RecipeMakeover giveaway below. Just follow the instructions below, and you could win the following prize pack:
  • Butter-flavored coconut oil and digestive blend from our sponsor Barlean's - Barlean's butter-flavored coconut oil is an organic, dairy-free alternative that can be used as a 1:1 substitution for butter. Their digestive blend is an organic, vegan combination of flaxseed, chai seed, quinoa, unsweetened shredded coconut, and a proprietary pumpkin blend, that is delicious sprinkled into salads, smoothies, oatmeal, and more.
  • Sampler pack of original, mesquite, and applewood Smokin O's from our sponsor Smokin O's - Instead of frying, choose a healthier cooking option like grilling! Smokin O's is an innovative new product that allows you to add a natural wood taste even if you are using a propane grill, and they work great in charcoal grills and smokers too. No soaking, no mess, no wait - just delicious wood flavoring from a 100% natural product with no binders or chemicals.
  • 4 flatbread pizzas from our sponsor American Flatbread - Choose from any of America Flatbread's 15 all-natural, handmade pizza varieties, available at your local grocery store. These pizzas feature 100% organically grown wheat crusts and are topped with fresh herbs, vegetables, and cheeses (no rBST growth hormone!). They’re all-natural, with no preservatives, artificial colors or flavors, and handcrafted from scratch and par-baked in wood-fired ovens.
  • 5 containers (48 oz) of ice cream from our sponsor Turkey Hill - Ice cream for a health food event? Try out their line of no-sugar-added products for a sweet treat without the guilt or their line of light ice creams, which have a rich taste with a fraction of the fat. They also have a rainbow sherbet option, which is Vitamin C and naturally low in fat. These all make great dessert options for special occasions. Turkey Hill also believes in implementing green initiatives to cut down on waste, reduce packaging, and minimize outputs into the environment.
  • 15 tuna creations pouches from our sponsor StarKist - StarKist tuna pouches all have at least 13 grams of protein, and their BOLD line now includes three gluten-free varieties: Tuna Creations® BOLD Thai Chili Style; Tuna Creations® BOLD JalapeƱo; and Tuna Creations® BOLD Hot Buffalo Style.
  • Mueller Spiral-Ultra 4-Blade Spiralizer from blog hosts, The PinterTest Kitchen - this 4-in-1 gadget allows you to spiralize your favorite veggies, and it also has extra attachments for a juicer, mandolin and grater.
This prize pack is valued at over $200, and one lucky winner will get it all! This giveaway is open world-wide except where prohibited. A winner will be randomly drawn on April 29, at the conclusion of #RecipeMakeover, and the winner will be contact via email. 


Thank you to all of our participating bloggers. 
Click the links below to find out what recipes they're cooking up for #RecipeMakeover:
  The PinterTest KitchenFix Me a Little LunchRosie Discoverscrave the goodZesty South Indian KitchenThat RecipeThe Domestic DietitianAuthentically CandaceEat, Drink, Be Healthy!Body RebootedCindy's Recipes and WritingsFaith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceFeeding BigNatural ContentsSeduction In The KitchenEveryday EileenFamily Around The TableFairyburgerJane's Adventures in DinnerKitchen Counter ChroniclesKate's Recipe BoxKelly Lynns Sweets and TreatsChocolate SlopesLittle House Big AlaskaMakes, Bakes and Decor2 Cookin' MamasMeadoe Out on a LimbStrawberry Blondie KitchenMel ClaireCookaholic WifeFor the Love of FoodThe Saucy SouthernerCook's HideoutTwo Lazy GourmetsInk and SugarCookingwithsapanaThe Chef Next DoorSarah Cooks the BooksChef Sarah ElizabethFrankly EntertainingPalatable PastimeOur Good LifeThe Food Hunter's Guide to CuisineA Day in the Life on the Farm 
 Stay tuned to see all of the delicious recipes bloggers create during #RecipeMakeover! 
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April 22, 2017

Fresh Strawberry Poke Cake

Poke Cakes are fun to make and a delicious chilled dessert for hot summer days!
 This version features fresh strawberries and creamy whipped topping.
All you need are 5 simple ingredients to make this crowd pleasing cake!

Ingredients:

Makes 18 servings
  • 1 box white or yellow cake mix, prepared 
  • 2 cups strawberries, diced {plus more for garnish}
  • 1 3oz box strawberry jello mix
  • 1/2 cup boiling water
  • 1 container Cool Whip

Directions:

  1. Prepare and bake the cake according to the package instructions.  Bake in a 9x13 baking dish. 
  2. Remove from the oven and let cool for 5 minutes.
  3. Poke holes all over the cake using the end of a wooden spoon. 
  4. Meanwhile, bring the 1/2 cup of water to a boil then stir in the strawberry jello and diced strawberries. Stir for 1 minute then remove from heat.
  5. Let cool slightly for a few minutes then pour the strawberry mixture all over the cake so it goes into the holes and on top.
  6. Cover the cake and chill in the fridge for at least an hour.
  7. Spread a thick layer of Cool Whip on top.
  8.  Add additional sliced strawberries on top, cut into squares, and serve!

Prepare and bake the cake according to the package instructions.  
You can bake in a 9x13 baking dish or two 8x8 dishes like I did. 
Let cool while you prepare the strawberry sauce.
Dice 2 cups of strawberries.
Bring 1/2 cup of water to a boil then add a small 3oz package of strawberry Jello.
Add strawberries to the Jello mix.
Stir for 1 minute then remove from heat.
Poke holes all over the cake using the end of a wooden spoon. 
Pour the strawberry mixture all over the cake. 
Try to pour it into the holes and all over the top.
Cover the cake and chill in the fridge for at least an hour.
Spread a thick layer of Cool Whip on top.
 Add additional sliced strawberries on top as a garnish if you'd like.
Cut into squares and serve!


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