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Category: Snacks

Apple Pie Overnight Oats

Posted on by Lori Harder

Apple pie overnight oats

Ingredients

  • ¼ cup oats
  • ½ tsp. cinnamon
  • ½ tsp. vanilla extract
  • 1 packet stevia (or sweetener of your choice)
  • ½ an apple, chopped
  • 1 7 oz. container of low-fat or fat-free Greek yogurt (I like Fage)
  • 2 Tbsp. almond milk, cow’s milk or water (I use almond milk.)

Instructions

  • Combine all ingredients in a Mason jar or Tupperware dish. Store in the refrigerator overnight.
  • In the morning, top with 2 Tbsp. walnuts or ground flaxseed to add some healthy fats!

Notes

Change it up by subbing in half of a banana (chopped) and 1 tsp. unsweetened cocoa powder for a monkey business spin!

Cheesehead Chili Dip

Posted on by Lori Harder

baked chese chili dip

INGREDIENTS

  • 1 pound of my Italian Turkey Sausage (see recipe under Notes below)
  • 1 (10 oz.) can diced tomatoes with green chiles
  • 1 (8 oz.) package fat-free cream cheese
  • ¾ cup shredded reduced-fat or fat-free sharp cheddar cheese
  • Salt & pepper to taste

INSTRUCTIONS

  • Preheat oven to 350 degrees.
  • Drain most of the liquid from tomatoes/green chiles (save about 2–3 Tbsp. liquid).
  • Combine turkey sausage, diced tomatoes with chiles, 2–3 Tbsp. liquid, and cream cheese. Stir well.
  • Spread mixture into a 1-quart baking dish and cover with shredded cheese.
  • Bake for 20–25 minutes or until cheese is bubbly.
  • Serve with the tortilla chips, vegetables or any other favorite dipper!

NOTES

Italian Turkey Sausage (A Staple in my Kitchen!)

  • 16 oz. lean ground turkey
  • 2 tsp. olive oil
  • ½ tsp. garlic powder
  • 2 tsp. Italian seasoning
  • 2 Tbsp. fennel seed
  • ½ tsp. red pepper flakes
  • ½ tsp. smoky paprika
  • ¼ tsp. ground cayenne pepper (optional)
  • Salt & pepper to taste

To Cook: Heat olive oil in frying pan. Add the ground turkey and all seasonings, and cook until well done. Chop turkey while frying, into hamburger consistency.

Quinoa Beet Kale Salad with Yellow Curry Chicken & Tzatziki Sauce

Posted on by Lori Harder

Yellow Curry Cabob

INGREDIENTS

Quinoa Beet Kale Salad

  • 6 cups kale, finely chopped without spine
  • 1/4 cup mint, finely chopped
  • 1 cup cauliflower, grated or riced in food processor
  • 1 cup shredded carrots
  • 1 cup cooked red quinoa (can use regular quinoa)
  • 1/4 cup raisins
  • 1/4 cup sunflower seeds, shelled
  • 2 medium-sized red beets, sliced thin and cut in half
  • 2 Tbsp. olive oil

Yellow Curry Chicken

  • 1.5 lbs. boneless, skinless chicken
  • 1 Tbsp. coconut oil
  • 3/4 tsp. yellow curry powder
  • 1/4 tsp. cardamom
  • Juice of one lemon

Tzatziki Dressing

  • 2 Tbsp. dill, chopped
  • 4 Tbsp. lemon juice or juice of 1 lemon
  • 2 Tbsp. mint, chopped
  • 1 cup 0% Fage Greek Yogurt
  • 4 Tbsp. olive oil
  • 1 Tbsp. sugar or 1 packet Stevia or Truvia

INSTRUCTIONS

Salad:

  • Combine all ingredients in a bowl and mix well.

Yellow Curry Chicken:

  • In a small mixing bowl, combine all ingredients accept chicken. Warm in microwave for 15 to 20 seconds to melt coconut oil, and stir well.
  • Add chicken and mixture to frying pan and cook chicken for 12 to 15 minutes on medium heat until chicken is cooked and has absorbed most of the mixture.

Tzatziki Sauce:

  • Add all ingredients in a bowl and mix well.
  • Serve on the side of your salad so you can dip your chicken and salad as desired.

NOTES and TIPS

Serve chicken, salad and dressing on a plate, and mix and dip as you choose! Tzatziki can be served as a sauce on its own for dipping vegetables at any time! It’s also a great fresh option for a summer appetizer before any meal.

For outdoor fun, cut chicken into small pieces, thread on a skewer and grill to make chicken kabobs. No skewers? Just grill the mixture-coated chicken and top with the tzatziki sauce.