Hummus

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This is a great staple, can be used as a spread on wraps and sandwiches or Dips for chips and veggies; and Hummus is packed with fiber

Ingredients:

• ¼ cup of tahini
• ¼ cup of lemon juice
• Blend in Processor for 1 minute
• Then add 1 clove of garlic-minced
• 2 tbsp of olive oil
• ½ teaspoon of ground cumin
• ½ teaspoon of sea salt
• Process for another minute
• Scraping sides down
• 1 can of chick peas- drain and rinse

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Directions:

1. Add ½ of can to processor and blend
2. Add remaining can
3. Blend for 1-2 min
4. Then add 1-2 tbsp of water for extra creamy hummus
5. Add to plate, drizzle with olive oil and a dash of paprika or Sumac
6. Using chips, pita bread, or veggies- Enjoy!

Spiced Roasted Chickpeas→

We are looking for Healthy Side dishes throughout the holidays! This dish is packed with Fiber, Low in Fat, and Low in Carbs

Sale

Healthy Cooking: Chickpeas

Sale Price: $0.99 Original Price: $1.99

Purchase

Ingredients:

• 2 15 ounce cans of organic chickpeas- Rinsed and drained
• 2 tablespoons extra virgin olive oil
• 1 teaspoon of ground cumin
• 1 teaspoon of coriander
• 1 teaspoon of chili powder
• Sea salt and ground black pepper

Directions:

1. Preheat the oven to 400 degrees
2. In a medium bowl toss the chickpeas with the olive oil, cumin, coriander, chile powder, salt, and pepper
3. Spread the chick peas on a cookie sheet
4. Roast for 30 min or until slightly golden

Sweet Potato Hash Browns

Sweet Potato Hash Browns- Great For Breakfast!

Ingredients

1/4 cup canola oil

1 red onion, thinly sliced (about 2 cups)

1 green bell pepper, diced (about 2 cups)

2 pounds sweet potatoes, quartered and cut into 1/4-inch slices

1 teaspoon ground cumin

2 teaspoons sea salt

1/2 teaspoon red pepper flakes

1/2 cup green onions, chopped

Directions

Pour the oil into a large skillet and place over high heat. Add the onion and bell pepper and saute, stirring, 2 to 3 minutes. Add the potatoes, cumin, salt and red pepper flakes, lower the heat to medium-high and cook, stirring occasionally, for 25 to 30 minutes, or until the potatoes are fork tender and some are browned. The potatoes will begin to stick as they cook. Just continue to turn with a spatula. Stir in half of the green onions, top with the remainder, and serve immediately.

Chicken Shawarma

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Ingredients:

• 2 tablespoons fresh lemon juice
• 1 teaspoon curry powder
• 2 teaspoons extra virgin olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 3 garlic cloves, minced
• 1 poundskinless, boneless chicken breast, cut into 16 (3-inch) strips
• Sauce:
• 1/2 cupplain 2% reduced-fat Greek yogurt 
• 2 tablespoons tahini
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon salt
• 1 garlic clove, minced
• Remaining ingredients:
• Cooking spray
• 4 (6-inch) pitas
• 1 cup chopped romaine lettuce
• 8 (1/4-inch-thick) tomato slices

1. 1. Preheat grill to medium-high heat.
2. 2. To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes.
3. 3. To prepare sauce, combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk.
4. 4. Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.
5. 5. Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. Place 1 pita on each of 4 plates; top each serving with 1/4 cup lettuce and 2 tomato slices. Top each serving with 4 chicken pieces; drizzle each serving with 2 tablespoons sauce.

Anaheim Sword Fish Tacos

Anaheim Sword Fish Tacos

Ingredients:

• 1 teaspoon of oilive oil
• 1 anaheim chile pepper, chopped
• 1 leek, chopped
• 2 cloves garlic, crushed
• sea salt & pepper to taste
• 1 cup of low sodium chicken broth
• 2 large tomatoes, diced
• 1/2 teaspoon of cumin
• 1 1/2 pounds of sword fish filets
• 1 lime
• 12 Corn Tortillas

Directions:

1. Heat the oil in a large skillet over medium heat, and saute the chile, leek, and garlic until tender and lightly browned. Season with salt and pepper to taste.
2. Mix the chicken broth and tomatoes into the skillet, and season with cumin. Bring to a boil. Reduce heat to low. Place the swordfish into the mixture. Sprinkle with lime juice
3. Cook 15-20 minutes until the swordfish is easily flaked with a fork. Wrap in warm tortilla shells and serve! Enjoy :)

Cumin Crusted Swordfish with Avocado Relish

Avocado Relish:

• 1 small avocado, peeled, seeded and finely chopped
• 1/2 cup coarsely chopped tomato
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1/2 tablespoon Red Pepper, Crushed
• 1/8 teaspoon Sea Salt

Cumin-Crusted Swordfish:

• 1 tablespoon Coriander Seed, coarsely crushed
• 1/2 teaspoon Black Pepper, Cracked
• 1 tablespoon Cumin
• 1/2 teaspoon Sea Salt
• 3 swordfish steaks, about 1-inch thick (8 ounces each), skin removed

Directions:

1. For the Avocado Relish, mix all ingredients in medium bowl. Set aside.

2. Mix coriander, cumin, pepper and sea salt in small bowl. Cut each swordfish steak into 2 pieces. Brush swordfish with oil. Rub seasoning mixture evenly over swordfish.

3. Grill over medium heat 5 to 7 minutes per side or until fish flakes easily with a fork. Serve swordfish topped with Avocado Relish.

Chickpea-Yogurt Dip

This recipe is tasty! Great for entertaining :)

Purée

1 small garlic clove, two 15-ounce cans chickpeas (rinsed), 1/2 cup plain 2% Greek yogurt, 3 tablespoons olive oil, 2 tsp. Sherry vinegar

, and 

a large pinch of ground cumin

; season with 

kosher salt

 and 

freshly ground black pepper

. 

Chicken Adobo Lumpias with Homemade Carrot & Cauliflower Soup

YUMMY!!!!!!

Chicken Adobo Lumpias

Ingredients:

• 4 Thin sliced Chicken breasts- diced
• 1/4 cup of apple cider vinegar
• 2 tablespoons cup of low sodium soy sauce
• 4 cloves garlic, crushed and minced
• 2 bay leaves
• 1 tsp of baking stevia
• 1 tsp curshed black peppercorns
• 1 bunch chives
• 1 pkg large square spring rools 
• 1 egg beaten
• Canola oil for frying
• Kosher salt
• Greek yogurt for topping

Directions:

1. In a pot, mix the diced chicken, viengar, soy sauce, garlic, bay leaves, stevia, and peppercorns. 

2. Place pot on stove, add enough water to cover chicken. Bring to a boil; lower the heat and simmer until chicken is nice and white. Transfer the chicken to a plate. Boil the sauce for about 5 min and strain (set the sauce aside)

3. In a food processor, pulse the chicken until finely chopped. Mix in the chives and 1/2 cup of sauce (reserve the other half for topping)

4. Lay out 1 wrapper on a clean surface. Spread with 2 heaping tablespoons of filling in thin line along one edge. Brush the opposite edge with the egg wash, fold in the edges and roll up tightly. Repeat, will make approx 6 rolls

5. In a medium skillet, heat 1 inch of oil med-high heat. Working the rolls until golden, approx 2 min each

Transfer to a paper towel to drain, sprinkle with Kosher salt

Cut Lupias in half and serve with a side of Greek Yogurt

Homemade Carrot & Cauliflower Soup

Served hot or cold

Ingredients:

• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 5 medium carrots, peeled and coarsely chopped
• 1/2 head cauliflower, cut into florets
• 1 teaspoon red pepper flakes
• 2 teaspoons lemon zest
• 1 teaspoon ground cumin
• 2 cups chicken or vegetable stock
• 3/4 cup plain yogurt, divided
• Kosher salt and freshly ground black pepper
• 1 green onion, finely chopped

Directions:

Heat the oil in large pot over medium heat. Add the onions and cook until tender, about 5 minutes. Add the carrots, cauliflower, red pepper flakes, lemon zest, cumin, stock, and 2 cups water and bring to a boil. Cover and simmer over low heat until the carrots are very tender, about 30 to 40 minutes. Let the soup cool slightly, and then blend until smooth, working in batches. Pour the soup into a large bowl and whisk in 1/2 cup of the yogurt. Taste and season with salt and pepper. Chill the soup in the refrigerator for at least 2 hours up to 24 

hours. Serve the soup in individual bowls with dollops of remaining yogurt, and some 

chopped green onion.

Grilled Chicken over a Wheat Spaghetti Alfredo topped with Bell Peppers & Tomatoes

Cindy's Grilled Chicken Alfredo over whole grain spaghetti  topped with Bell Peppers & Tomatoes

Ingredients:

• 4 Thin Sliced Chicken Breasts
• 1 tablespoon of Cumin
• 1 tablespoon of Chili Powder
• 2 Cloves of Garlic
• 1 tablespoon of onion powder
• 1 tablespoon of garlic powder
• 1/2 tablespoon of black pepper
• 1/2 tablespoon of sea salt
• 1 tablespoon of Italian Seasoning
• 3 tablespoon of smart balance butter spread (Seperated)
• 1 bell pepper
• 2 Roma Tomatoes
• 1 package of Whole grain Spaghetti noodles
• 1/2 cup of fat free cream cheese
• 1/2 tablespoon of corn starch or wheat germ
• 1/2 cup of skim milk

Directions:

1. In a skillet, melt 1 tablespoon butter spread, Grill chicken and peppers in a skillet until no longer pink
2. Sprinkle Cumin, Italian Seasoning & Chili Powder on chicken
3. Boil your pasta as directed on box
4. In a medium sauce pan over low-medium heat, melt 2 tablespoons of smart balance butter and add garlic
5. Add in skim milk, corn starch, and fat free cream cheese- turn down to simmer-low 
6. Add in salt, pepper, garlic powder, and onion powder
7. Stir often until even consistency and do not let sauce boil.
8. Place your noodles on the plate, top with Alfredo sauce, side of chicken and top with cooked peppers and fresh sliced Roma tomatoes 

Spanish Style Grilled Chicken Flat Bread Pizza

Spanish Style Grilled Chicken & Sun dried Tomatoes

 Flat Bread Pizza

This recipe is a crowd pleaser, its fast and easy!

Ingredients:

2 skinless boneless chicken breasts

3 Flat Out Flat Breads- Sun Dried Tomato Flavor is the one I used for this recipe

1/2 cup of ranch style dressing (recipe to follow)

2 cups of Sharp Cheddar Cheese

1 cup of Sun Dried tomatoes

1/4 cup of green onion

1 teaspoon of cumin

1 teaspoon of paprika

1 teaspoon of sea salt

1 teaspoon of chili powder

1 teaspoon of black pepper

Directions:

1. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil
2. Place chicken in skillet over med- high heat. Topping with Cumin, Paprika, Salt, Pepper, and chili powder
3. Cook until no long pink, on a cutting board, shred into tiny pieces
4. Spread homemade ranch dressing over flat breads, Place tomatoes, chicken, green onions on top. Top with Cheddar cheese and more sun dried tomatoes
5. Bake in oven until cheese is melted and bubbly, usually  5-7 minutes

On a cutting board, cut into squares, enjoy!!!!

Ranch dressing recipe:

1/2 cup of plain Greek yogurt

1/3 cup of real mayo- olive oil blend

1/3-1/2  cup of  almond milk (depending on how thick you want it)

1/2 tsp of garlic powder

1/2 tsp onion powder

1/2 tsp of sea salt

1/2 tsp of pepper

1/2 tsp of chopped green onions

1 tsp of parsley flakes (dried or fresh)

1/2 tsp dill (dried or fresh)

Mix together and refrigerate

Ground Turkey, Black Bean andCous Cous Salad

Ground Turkey, Black Bean, & Cous Cous Salad

Ingredients:

1 cup uncooked couscous

1 lb ground turkey

1 1/4 cups low sodium chicken broth

3 tablespoons extra virgin olive oil

2 tablespoons fresh lime juice

1 teaspoon red wine vinegar

1/2 teaspoon ground cumin

8 green onions, chopped

1 med yellow onion, sliced finely

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

1/4 cup chopped fresh cilantro

1 cup frozen corn kernels, thawed

2 (15 ounce) cans black beans, drained and rinsed

salt and pepper to taste

Directions:

In large skillet with 1 tablespoon of olive oil, sautée green bell pepper and onion. Once soft add in ground turkey and brown- set aside

Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous.

Cover the pot and remove from heat. Let stand for 5 minutes.

In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.

Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well.

Stir in ground turkey mixture

Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.