Chocolate & Strawberry Bruschetta

Prep: 5 mins

Cook: 10 mins

Level: Easy

Serves: Updated

6

Description

Toasty baguette slices topped with melted chocolate and fresh sweet strawberries.

Ingredients

• 1 Tablespoon Unsalted Butter, Divided
• 16 slices Baguette, Approximately 1/4 Inch Thick
• 3 ounces, weight Dark Chocolate
• 16 whole Strawberries
• Chopped Nuts, For Garnish

• 1 Tablespoon Unsalted Butter, Divided
• 16 slices Baguette, Approximately 1/4 Inch Thick
• 3 ounces, weight Dark Chocolate
• 16 whole Strawberries
• Chopped Nuts, For Garnish

Preparation

Spread a thin layer of butter on each side of baguette slices. Heat a large skillet over medium heat. Add bread slices and cook until golden brown and toasty, about 4–5 minutes. Flip bread over and repeat on other side.

Place chocolate pieces on baguette slices (you will probably need 1 to 2 pieces of chocolate per slice of bread). Remove pan from heat and cover, allowing chocolate to melt, about 5 minutes. While chocolate is melting, slice strawberries.

Transfer bread to a serving plate and top with strawberries and chopped nuts.

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Strawberry-Topped Protein Cheesecake with Graham Cracker Crust

Prep: 15 mins

Cook: 35 mins

Level: Easy

Serves: Updated

5

Description

There’s nothing quite like graham crackers to remind you of being a kid. There’s just something about them—they’re slightly sweet and deliciously crunchy—that makes anything with graham crackers in it extra special tasting.

Ingredients

• FOR THE CRUST:
• 4 whole Graham Cracker Sheets (4 Small Rectangles Per Sheet), Crumbled
• 2 Tablespoons Unsweetened Low-fat Greek Yogurt
• 2 Tablespoons Honey Or Maple Syrup
• FOR THE FILLING:
• 1 cup Low Fat Greek Yogurt
• 1 cup Low Fat Cottage Cheese
• ¼ cups Vanilla Whey Protein Powder
• 1 whole Egg
• 1 whole Egg White
• 2 teaspoons Coconut Flour (this Helps To Give It A Nice Consistency)
• 5 pieces Strawberry For Toppings (may Vary Depending On Your Taste)

• FOR THE CRUST:
• 4 whole Graham Cracker Sheets (4 Small Rectangles Per Sheet), Crumbled
• 2 Tablespoons Unsweetened Low-fat Greek Yogurt
• 2 Tablespoons Honey Or Maple Syrup
• FOR THE FILLING:
• 1 cup Low Fat Greek Yogurt
• 1 cup Low Fat Cottage Cheese
• ¼ cups Vanilla Whey Protein Powder
• 1 whole Egg
• 1 whole Egg White
• 2 teaspoons Coconut Flour (this Helps To Give It A Nice Consistency)
• 5 pieces Strawberry For Toppings (may Vary Depending On Your Taste)

Preparation

Heat your oven to 325 F. While the oven is heating, mix the graham cracker crumbs, Greek yogurt, and honey (or maple syrup) in a medium sized bowl. Crush the graham crackers until they’re small crumbs and make a sort of paste with the Greek yogurt and honey.

Lightly oil a 7″ spring form or similar type pan with coconut oil or other cooking oil, then press the graham cracker mixture into it so it’s evenly spread on the bottom of the pan.

Once your crust is done, make the filling. Blend the Greek yogurt, cottage cheese, protein powder, eggs, and coconut flour together so there are no chunks left in the mixture. Pour on top of your crust, then stick it in the oven.

Cook for about 35 or 40 minutes, or until it appears to be set but is still a little jiggly in the middle. Remove from oven. Let it cool in the fridge for at least four hours. Top with strawberries. Eat up!

Note: If preferred you can just use 2 egg whites or 2 whole eggs instead of the single egg and egg white.

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Cilantro Lime Rice

Prep: 5 mins

Cook: 20 mins

Level: Easy

Serves: Updated

4

Description

Easy and fresh cilantro lime rice.

Ingredients

• 2 cups Water
• 1 Tablespoon Vegetable Oil
• 1 cup Jasmine Rice
• 3 Tablespoons Chopped Cilantro
• 1  Ripe Lime, Jiuced
• Salt As Needed

• 2 cups Water
• 1 Tablespoon Vegetable Oil
• 1 cup Jasmine Rice
• 3 Tablespoons Chopped Cilantro
• 1  Ripe Lime, Jiuced
• Salt As Needed

Preparation

In la deep pot, bring water, a pinch of salt and oil to a boil.

Rinse rice a couple of times. Add to boiling water. Reduce heat to low, cover and cook until water evaporates (15–20 minutes). Fluff with fork, let it cool to room temperature or refrigerate until ready to use.

When ready to serve, add chopped cilantro and lime juice. Season with salt.

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Creamy Chicken and Mushroom Quinoa Casserole

Prep: 10 mins

Cook: 1 hr 10 mins

Level: Easy

Serves: Updated

8

Description

Creamy Chicken and Mushroom Quinoa Casserole: the ultimate comfort food!

Ingredients

• FOR THE SAUCE:
• ¼ cups Unsalted Butter
• ¼ cups All-purpose Flour
• 2 cups Chicken Broth
• 1 cup Heavy Cream
• 1 Tablespoon Everyday Seasoning Blend (I Used Trader Joe's Brand)
• Salt And Black Pepper (where Needed)
• FOR THE CASSEROLE:
• 2 Tablespoons Unsalted Butter
• 1  Medium Yellow Onion, Chopped
• 1 pound Mixed Sliced Mushrooms (I Used A Combo Of White Button And Baby Bella)
• 3 cloves Garlic, Finely Minced
• Salt And Black Pepper
• 1 cup Uncooked Quinoa
• 2-½ cups Cream Sauce (from Above)
• 1 cup Water
• 1 pound Boneless And Skinless Chicken Breasts, Cut Into Strips
• Garnish: Chopped Parsley, Crumbled Bacon, Grated Gruyere Cheese

• FOR THE SAUCE:
• ¼ cups Unsalted Butter
• ¼ cups All-purpose Flour
• 2 cups Chicken Broth
• 1 cup Heavy Cream
• 1 Tablespoon Everyday Seasoning Blend (I Used Trader Joe's Brand)
• Salt And Black Pepper (where Needed)
• FOR THE CASSEROLE:
• 2 Tablespoons Unsalted Butter
• 1  Medium Yellow Onion, Chopped
• 1 pound Mixed Sliced Mushrooms (I Used A Combo Of White Button And Baby Bella)
• 3 cloves Garlic, Finely Minced
• Salt And Black Pepper
• 1 cup Uncooked Quinoa
• 2-½ cups Cream Sauce (from Above)
• 1 cup Water
• 1 pound Boneless And Skinless Chicken Breasts, Cut Into Strips
• Garnish: Chopped Parsley, Crumbled Bacon, Grated Gruyere Cheese

Preparation

Preheat your oven to 400 F and grease a 9×13-inch casserole dish with non-stick spray. Set aside.

For the sauce: Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 2-3 minutes, whisking constantly, until golden and bubbly. Whisk in the chicken broth. Bring the sauce to a boil and reduce to a simmer. Cook for 5-10 minutes or until thick. Stir in the heavy cream, everyday seasoning and a dash of salt and black pepper to taste. Continue to simmer for 10 more minutes until creamy. Remove from heat and set aside.

For the casserole: Heat the butter in a large saute pan over medium heat. Add the onions and mushrooms and cook until tender, about 6-7 minutes. Add the garlic, season with salt and black pepper and cook until fragrant, about 2 minutes. Remove from heat.

In a large bowl, mix quinoa, 1 cup of the sauce, and water. Pour it into the prepared dish. Place the strips of chicken on top and pour on the mushroom mixture. Spoon the rest of the sauce on top.

Place the dish in the oven and bake for 40-45 minutes or until bubbled and browned on top. Remove from oven and sprinkle with cheese, parsley and crumbled bacon. Enjoy immediately!

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Butterfinger Eggs with Vanilla

Prep: 8 hrs

Cook: 5 mins

Level: Easy

Serves: Updated

24

Description

Chocolate coated peanut butter eggs with a hint of vanilla are what everyone wants to find in their Easter basket this year.

Ingredients

• 2 cups Candy Corn
• 1 teaspoon Vanilla Extract
• 15 ounces, weight Creamy Peanut Butter - Not The All-Natural Kind
• 16 ounces, weight Semi-Sweet Chocolate Chips
• 1 Tablespoon Crisco
• Nonpareils Or Icing Decorations

• 2 cups Candy Corn
• 1 teaspoon Vanilla Extract
• 15 ounces, weight Creamy Peanut Butter - Not The All-Natural Kind
• 16 ounces, weight Semi-Sweet Chocolate Chips
• 1 Tablespoon Crisco
• Nonpareils Or Icing Decorations

Preparation

Microwave candy corn in a medium-sized microwave safe glass bowl for 1 minute. Stir with a silicone spatula, microwave for 30 seconds, stir, and then microwave again for an additional 30 seconds. Repeat this process until the candy corn is melted. Stir in the vanilla and the peanut butter until incorporated. Cover the bowl with plastic wrap and refrigerate for at least 3 hours.

Form tablespoons of the mixture into egg shapes, place them on a cookie sheet covered with wax paper, and then refrigerate the eggs for 2 hours.

Microwave the chocolate chips and the Crisco together in a microwave safe glass bowl for 1 minute, stir, and then microwave again for an additional 15 seconds. Repeat this process until the chocolate is melted.

Place each egg on the tines of a fork, dip in the chocolate, coat completely, tap off any excess chocolate, and then place on a wax paper lined cookie sheet. Refrigerate for 30 minutes.

Trim any excess chocolate off of the bottom of the eggs with a knife, and then place on a cookie rack over a foil lined cookie sheet. Use a fork to drizzle each egg with the remaining melted chocolate. You may need to add a bit more Crisco to the chocolate and reheat it for 15 – 45 seconds.

Refrigerate for 2 hours, and then store in an airtight container in the refrigerator.

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