Homemade Star Crunch Cookies

Prep Time 5 minutes

Cook Time 5 minutes

Total Time10 minutes

Servings 24 cookies

Calories 148kcal

INGREDIENTS

5 cups Crispy Rice Cereal

1 1/2 cups Chocolate Chips

1 cup Peanut Butter

1/4 cup coconut oil

1/2 cup maple syrup

INSTRUCTIONS

Line a large baking tray with parchment paper and set aside. 

In a large mixing bowl, add your crispy rice cereal and set aside. 

In a microwave safe bowl or stove top, combine your chocolate chips, peanut butter, maple syrup and coconut oil. Melt until fully combined- If you use a microwave, melt on medium power in 30-second spurts to avoid over-heating. 

Pour liquid mixture over the crispy rice cereal and mix until fully incorporated. 

Using a large spoon or cookie scoop, drop crunch cookie batter on the lined baking sheet, about 2-3 inches apart. Press each cookie and refrigerate until firm. 

Notes

Homemade Star Crunch Cookies can be kept at room temperature, covered. This lasts for up to a week for optimum freshness. They can be kept in a fridge and are freezer friendly too. 

https://thebigmansworld.com/healthy-no-bake-chocolate-peanut-butter-crunch-cookies-vegan-gluten-free/ 

Melty California Grilled Avocado Chicken

INGREDIENTS

4 boneless skinless chicken breasts, about 6 oz. each

1 Tbsp avocado oil, or extra-virgin olive oil

1 tsp dry Italian seasonings

1 fresh garlic clove, minced

sea salt and freshly ground black pepper

4 slices high quality mozzarella cheese

4 large slices ripe avocado

4 large slices fresh tomato

4 large fresh basil leaves

2 Tbsps high quality balsamic vinegar

2 Tbsps raw honey

INSTRUCTIONS

In a large glass bowl add chicken, oil, garlic, Italian seasonings, sea salt, and pepper. Toss well to get chicken coated.

Heat a grill pan or an outside grill to medium-high.

Grill chicken for about 4-5 minutes per side (about 10 minutes total), or until cooked through and no longer pink in the center.

Top chicken with mozzarella, avocado, and tomato slices, and cook for an additional 2 minutes, just until cheese is melted.

In a small glass bowl whisk balsamic vinegar, honey, and a pinch of salt.

Drizzle this balsamic mixture over the chicken and garnish with your fresh basil leaves. 

https://cleanfoodcrush.com/melty-california-grilled-avocado-chicken-clean-eating/#zrdn-recipe-container 

One Pan Italian Sausage and Veggies

One Pan Italian Sausage and Veggies

Delicious Italian-seasoned veggies and sausage all made in one pan. A great and healthy meal prep idea!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6 when served with rice or quinoa

Calories 307 kcal

Ingredients

2 large carrots ~2 cups

2 red potatoes ~2 cups

1 small-medium zucchini ~2 and 1/3 cups

2 red peppers ~2 cups

1 head broccoli ~1 and 1/2 cups

16 ounces Smoked Italian Turkey or Chicken Sausage

Seasonings

1/2 tablespoon EACH: dried basil, dried oregano, dried parsley, garlic powder

1/2 teaspoon EACH: onion powder, dried thyme

1/8 teaspoon red pepper flakes optional

1/3 cup Parmesan cheese freshly grated, optional

4 and 1/2 tablespoons olive oil

Optional: fresh parsley, salt and pepper

Instructions

Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper or foil (easy clean-up) and set aside.

Prep the veggies: *It is important to prep the veggies according to directions to ensure they all cook at the same time*

Peel and very thinly slice the carrots.  Wash and (if desired peel, we love the peel on) chop the red potatoes. You want the pieces quite small here. (I halve the potatoes and then cut each half into 10-12 pieces)

Halve the zucchini and then cut *thick* coins of zucchini. Coarsely chop the broccoli. Remove the stems and seeds from the peppers and chop into medium-sized pieces. Chop the sausage into thick coins.

Pour all the veggies and sausage on the sheet pan. (I use this 15×21 inch sheet pan)

In a small bowl combine all of the seasonings and salt and pepper if desired (I use about 1/8 teaspoon pepper and 1/2 teaspoon salt) with the olive oil. Stir to combine.

Pour the seasoning & oil mixture on top of the veggies and sausage and thoroughly toss to coat.

Place in the heated oven for 15 minutes. Remove and toss around the veggies + sausage and return to the oven for another 10-20 minutes or until veggies are crisp tender.

Remove and top, if desired, with freshly grated Parmesan cheese and fresh parsley.

Serve on top of rice or quinoa if desired. (Also great plain!)

https://www.chelseasmessyapron.com/wprm_print/19538

Taco Salad

Taco Salad



Prep: 20 min      Servings: 4 servings

What You Need
4 flour tortillas (8 inch)
1lb. ground beef
1 pkt. (1-1/4 oz.) Taco Seasoning Mix
4 cups shredded lettuce
1 cup Mexican Style Finely Shredded Four Cheese
1 large tomato, chopped
1/4 cup Classic Ranch Dressing

Make It
HEAT oven to 425°F.


CRUMPLE
4 large sheets of foil to make 4 (3-inch) balls; place on baking sheet.
Place 1 tortilla over each ball; spray with cooking spray.
Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls to form shells as they bake.)

MEANWHILE, cook meat with taco seasoning mix as directed on package.

FILL shells with lettuce, meat mixture, cheese and tomatoes just before serving. Drizzle with dressing.

Shredded Beef Sandwiches

Shredded Beef Sandwiches Make Ahead Tip: Cooked in an electric slow, cooker, this recipe is perfect for a busy day.  It produces its own "au jus," a delicious hot dip for the sandwiches.

1 - (3 1/4 pound) lean, boned chuck roast
1/3 cup white vinegar
1/2 tsp salt
1/4 tsp ground cloves
1/8 tsp garlic powder
1 large onion, cut into 8 wedges
3 bay leaves
9 - (1 1/2 oz) hamburger buns, split
9 lettuce leaves

1) Trim fat from roast.  Place roast and next 6 ingredients in an electric slow-cooker.  Cover with lid; cook over low-heat setting for 11 hours or until roast is tender.  Remove roast from slow-cooker; let stand 10 minutes.  Shred with 2 forks, and set aside.

2) Strain cooking liquid; discard solids.  Cover liquid, and freeze at least 1 hour.  Skim solidified fat from surface; discard.  Place cooking liquid in a saucepan, and bring to a boil; remove from heat.

3) Line bottom halves of buns with lettuce leaves; top evenly with shredded beef and top halves of buns.  Serve hot cooking liquid as a dipping sauce (or dip meat into juices before placing on buns).

Serves 9
Cal: 324, Protein: 32.2, Fat: 9.2, Carb 24.5, Fiber: 1.2g, Chol 87mg; Iron, 4.3, Sod 435 mg; Calcium: 31 mg

Garlicky Chicken Breasts

Prep/Cook Time: 35 min
Serves 6

 

What you Need!

1/2 cup KRAFT Grated Parmesan Cheese

1 env.  GOOD SEASONS Italian Dressing Mix

1/2 tsp. garlic powder

6   boneless skinless chicken breast halves (2 lb.)

Make It!

Heat oven to 400°F.
Mix cheese, dressing mix and garlic powder.
Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish.
Bake 20 to 25 min. or until chicken is done (165°F).

Creamy Tomato-Basil Pasta with Chicken

Prep time: 30 min
Total time: 30 min
Makes 4 servings

What You Need!
3 cups penne pasta, uncooked
1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
4 small boneless skinless chicken breasts (1 lb.)
1 cup fat-free reduced-sodium chicken broth
1/2 tsp. each garlic powder and black pepper
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 cups grape tomatoes
1/2 cup KRAFT Shredded Parmesan Cheese
8 fresh basil leaves, cut into strips

Make It!
COOK pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm. Carefully wipe out skillet with paper towel.

ADD remaining dressing, broth and seasonings to skillet; cook 3 to 4 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 3 min.

DRAIN pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.