Healthy Recipies - August 2017

Fall is quickly approaching and that means it’s time to bring back all things cinnamon, pumpkin, and comfort food related. Along with that comes loosening your waistband right? Wrong! Below we are sharing some recipes with you that will fulfill all of your fall related cravings without breaking the calorie bank. If you do make any of these recipes, snap a pic and share it with us on any of our social media sites!

Pumpkin Breakfast Parfait

Gooood morning! This is the breakfast that will get you out of bed and ready to enjoy a brisk fall day all season long.

Ingredients:

  • ¼ cup granola
  • 2 Tablespoons pecans (or any other type walnuts would be a great alternative) chopped into pieces
  • 2 small snickerdoodle cookies crushed
  • 1/3 cup 100% pumpkin puree
  • 1/3 cup  vanilla greek yogurt (you can also use plain yogurt)
  • 1/8 Teaspoon pumpkin pie spice

Directions:

  1. Combine the granola, pecans, and snickerdoodle cookies together until well blended.
  2. Mix the pumpkin puree with a half of the pumpkin pie spice.
  3. Stir in the rest of the pumpkin pie spice with the vanilla yogurt.
  4. Layer the three mixtures however you please and enjoy!

Recipe inspired by: http://theskinnyfork.com/blog/skinny-pumpkin-breakfast-parfait

Pesto Chicken Pita Pockets

Who really has the time in the morning to make lunch when that extra 20 minutes of sleep is just calling your name? So here is a little tip, take time on Sunday to prep your lunch for the whole week and enjoy those extra zzz’s!

Ingredients

  • 2 large chicken breasts
  • 2 ½ Tablespoons pesto
  • ¾ cup fat free Greek yogurt
  • 4 pita halves
  • 2 cups spinach
  • 1 red onion
  • 2 bell peppers
  • 1 zucchini
  • 1 Tablespoon olive oil
  • Salt and Pepper

Directions

  1. Cut the chicken breasts in half, so you have 4 chicken breasts.
  2. Spread each of the breasts with ½ Tablespoon of pesto.
  3. Heat 1 Tablespoon of olive oil in a pan over medium heat.
  4. When the pan is hot, place the chicken breasts in the pan.
  5. Cook the chicken until it is brown on both sides and cooked all the way through.
  6. Remove the chicken from the pan and let cool.
  7. Cut the chicken into cubed pieces, and place them into a medium sized bowl.
  8. Cut all the veggies and place in the bowl as well.
  9. Add in ¾ cup Greek yogurt and 2 Tablespoons of pesto. Stir the mixture.
  10. Distribute the mixture into 4 containers; don’t serve with pita until lunch time!

Tip: If you are over the pita by the end of the week, try serving your chicken and veggies with some whole wheat pasta!

Inspiration via: http://www.thegarlicdiaries.com/pesto-chicken-salad-pita-pockets/

Chicken Noodle Soup

You can never go wrong with a little comfort food in the fall, and homemade soup is always at the top of our list!

Ingredients:

  • Egg noodles (if you want to go the homemade route):
  • 1 ¼ cups all-purpose flour
  • 1 pinch salt
  • 1 egg, beaten
  • ¼ cup milk
  • ½ Tablespoon butter, softened
  • Soup:
  • 2 Tablespoons butter
  • ¾ cup chopped onion
  • ¾ cup chopped celery
  • 1 cup sliced carrots
  • 2 garlic cloves, minced
  • 9 cups chicken broth
  • 2 cups uncooked egg noodles (use homemade or store bought)
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • Salt and pepper
  • 2 cups cooked and shredded chicken breasts

Directions:

  1. For the noodles: In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead the dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
  2. On a floured surface, roll out to 1/8 to ¼ inch thickness. Cut into desired lengths and shapes.
  3. Separate and allow to air dry before cooking. For best results, let them air dry for a couple of hours.
  4. For the soup: In a large pot over medium heat, melt butter. Cook onion, celery, and carrots in butter until just tender, which is around 5 minutes. Add the garlic and cook for an additional minute. Pour in chicken broth and stir in noodles, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes. Stir in the chicken and cook until heated through.

Thank you to The Girl Who ate Everything blog for sharing! http://www.the-girl-who-ate-everything.com/2016/11/homemade-chicken-noodle-soup.html

Chocolate Pumpkin Pie Peanut Butter Cups

Yup, you read that right. Everything dessert related in fall seems to find its way back to this glorious dessert. We cannot get enough so we decided to share this one with you!

Ingredients

  • ¼ cup and 1 Tablespoon cocoa powder
  • 2 Tablespoon maple syrup, agave, honey, or vanilla stevia drops to taste
  • ¼ cup liquid virgin coconut oil
  • OR omit the first three ingredients and melt ½ cup chocolate chips instead
  • 2 Tablespoon pumpkin puree
  • 2 Tablespoon peanut butter
  • 1/8 teaspoon cinnamon
  • Pinch pumpkin pie spice
  • Cupcake liners

Directions

  1. Stir first three ingredients together until it makes a sauce. (If using the stevia version, you might want to add a little extra oil for a thinner consistency) OR stir the melted chocolate chips until it makes a sauce.
  2. Fill just the very bottoms of cupcake liners with chocolate, reserving the rest.
  3. Freeze those for 8-10 minutes.
  4. Meanwhile, combine all other ingredients and stir to form a paste (If you use refrigerated peanut butter, it’s best to heat the butter first, so it will mix more easily).
  5. Take the liners from the freezer and top each with fillings.
  6. Cover with more chocolate and freeze until solid.

Via: Chocolate Covered Katie's Blog: http://chocolatecoveredkatie.com/2012/10/04/reeses-pumpkin-peanut-butter-cups/

Apple Pie Bites

You can’t celebrate fall without some sort of apple pie, and this is the perfect, simple treat to make!

Ingredients:

  • ¼ cup packed light brown sugar
  • 1 teaspoon apple pie spice
  • ¼ teaspoon apple pie spice for sprinkling on top of crescent rolls
  • 3 Tablespoons butter, melted
  • 1/3 cup chopped pecans
  • 1 Granny Smith apple, cored and sliced into 8 (1/2 inch) slices
  • 1 (8 ounce) can Pillsbury crescent rolls

Directions:

  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. In a small bowl, combine brown sugar and apple pie spice. Set Aside.
  3. Melt the butter and toss apple spices in the butter. Set aside.
  4. Arrange crescent roll triangle on baking sheet lined with parchment paper. Evenly distribute brown sugar mixture onto each triangle.
  5. Sprinkle each triangle with the chopped pecans.
  6. Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple.
  7. Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.
  8. Bake for 10-12 minutes, or until golden brown. Cool for 5 minutes before serving.

Recipe taken from: http://theblondcook.com/apple-pie-bites/#_a5y_p=3046884

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