Greek Yogurt Crumb Cake

This crumb cake will definitely be a crowd pleaser! I made this last night for a dinner party and my husband begged our guests to take some with them so he wouldn't be tempted to eat the whole pan :)

Ingredients:

• 4 1/2 cups of flour ( I used almond flour for a gluten free dessert)
• 2 cups of baking stevia
• 1 cup of dark brown sugar ( I used stevia brown sugar mixture)
• 1 tsp of sea salt
• 1 tsp of ground cinnamon
• 1 tsp of allspice
• 4 cups of smart balance butter spread
• 1 1/2 tsp pure vanilla extract
• 1/2 tsp of baking soda
• 1 cup of plain greek yogurt
• 3 Eggs
• Confection Sugar or baking Stevia for a light dusting

Directions:

1. In a large bowl mix together 2 cups of flour, 1/4 cup of baking Stevia, the brown sugar, 1/2 tsp of sea salt,  the cinnamon, and allspice. Mix well. Using a fork, mix in 2 cups of melted smart balance butter spread until crumbly and set aside. 

2. Preheat oven 350 degrees. Spray with cooking oil a 11x15 glass cooking dish. 

Using an electric mixer, cream the remaining 2 cups of melted smart balance butter spread at high speed. Gradually blend in the remaining 2 cups of baking Stevia. Beat until fluffy. Increase the mixer and blend in 1 egg at a time. Beat in the vanilla, 1/2 tsp of sea salt, and baking soda.

3. Lower the mixture speed to low; gradually beat in 1 1/4 cups of flour. Mix in 1/2 cup of plain greek yogurt until blended together. Mix in remaining 1 1/4 cups of flour and 1/2 cup of greek yogurt.

4. Pour in to prepared glass baking dish. Spread evenly and then top with Crumble evenly over the batter. Bake until cake feels spongy and a toothpick inserted comes out clean. Approx. 40 minutes

5. Let cool, dust with Confection sugar or Baking Stevia. Cut into squares and ENJOY!

Shrimp & Crab Enchiladas

Shrimp & Crab Enchiladas

Ingredients-

• 1 pack of Artisan Whole grain tortillas
• 8 oz shredded low fat cheddar cheese
• 8 oz crab meat drained
• 1 pound of cooked medium shrimp, deveined
• 20 oz of jalapeno salsa
• 8 oz of plain Greek yogurt
• 1/4 cup of green onions (chopped)
• Sea Salt & Pepper to taste

Directions-

Preheat oven to 350 degrees

Lay out tortillas on a flat surface

Mix the shrimp, crab meat, and cheese together in a bowl- leave some cheese for the topping

In the middle of each tortilla place filling, sprinkle with sea salt & pepper, and then roll up

You will be placing these side by side in a 9x13 glass cooking pan (spray cooking oil on pan)

Pour jalapeno salsa on top 

If you have remaining mixture, place on top of salsa

Sprinkle with remaining cheese

Cover with aluminum foil

Bake for 30 min, remove foil and bake uncovered for an additional 15min

Top each one with Greek yogurt and green onions

I served with gluten free chips and homemade Guacamole

Low in Sugar & Fat Berry Cobbler

Ingredients:

2 bags of frozen berries (your choice)

1 box of cake mix 

1 can of Sprite Zero

Directions

Preheat oven 350

Spray a 9x13 baking pan with cooking spray 

Place your berries in pan

Cover completely with cake mixture 

Spread a can of sprite zero until all cake mixture is covered 

Bake 45-50 minutes

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 

Gourmet Caprese Egg Breakfast Sandwich

Cindy's Gourmet Caprese Egg Breakfast Sandwich-

This Breakfast Sandwich packs a lot of Flavor!

Ingredients:

• Flat Out- 90 calories
• 2 Eggs
• 1 tablespoon of Smart Balance Butter Spread
• 1/3 cup of spinach
• Sun-dried Tomatoes packed in oil
• Goat Cheese
• Salt & Pepper To taste
• Cindy's special sauce

Directions:

1. In a small non stick skillet- melt butter
2. Drop eggs in, you will cook until the white becomes solid, then flip and cook for an additional 45 seconds
3. Prepare your sandwich before cooking your eggs.
4. Layout your flat bread, on one end spread Cindy's special sauce
5. Cut slices of goat cheese and place on top
6. Sprinkle sun-dried tomatoes on top and then place your spinach.
7. When your eggs are done, place on top and fold over your flat out bread.

ENJOY!

Cindy's Special Sauce-

Ingredients:

• 2 tablespoons olive oil
• 3 Pepperchinis (Greek Peppers)
• 1/3 cup feta cheese
• 1/3 cup almond milk
• 1 teaspoon of sea salt
• 1 tablespoon of honey dijon mustard
• 1 teaspoon vinegar
• 1 teaspoon red wine vinegar
• 1 teaspoon fresh basil
• 1/2 teaspoon mustard seed
• 1 packet of stevia or splenda

Directions:

1. In a food processor blend together the above ingredients and refrigerate.

Roasted Parmesan Cauliflower

Roasted Parmesan Cauliflower

• 1 small to medium head cauliflower, cut into florets, about 6 cups cauliflower florets
• 2 teaspoons crushed garlic
• 4 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup fresh grated Parmesan cheese

Preparation:

Line a large baking pan with foil; spray lightly with cooking spray. Heat oven to 425°.

In a large bowl or food storage bag toss the cauliflower florets with the olive oil, garlic, seasonings, and Parmesan cheese.

Spread the cauliflower out on the prepared baking pan.

Roast for 25 to 30 minutes, turning every 10 minutes, or until tender and lightly browned.

Serves 4

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

Cindy's Homemade Gluten Free Pancakes with Spanish Egg White Omelete

Cindy's Homemade Gluten Free Pancakes with a Spanish Egg White Omelet 

Gluten Free Blueberry Pancakes

Ingredients:

• 1 1/2 cup of Bob's Red Mill Gluten Free Flour Mixture
• 2 1/4 tsp of baking powder
• 3 tablespoons of baking stevia
• 2 Eggs separated
• 1 cup of almond milk
• 1 cup of blueberries
• 3/4 tsp of sea salt
• 3 tablespoons of melted Smart Balance butter spread
• Side of honey or pure maple syrup

Directions:

In a small bowl, beat egg whites; set aside

In a separate bowl, sift together flour, baking powder, stevia, and salt. Beat egg yolks in a medium mixing bowl: add milk and melted butter. Stir egg mixture into dry ingredients: mix until batter is smooth and stir in blueberries. Fold in Beaten egg whites. Bake on hot greased griddle over medium heat.

Makes 8-10 Pancakes

Spanish Egg White Omelet

3-4 Egg whites

1/4 cup of mushrooms

1/4 cup of spinach

1/4 cup of cherry tomatoes

2 Tablespoons purple onion

1/4 cup of sharp cheddar cheese

Topped with hot sauce of your choice! :) 

Oatmeal Crusted Chicken with Oatmeal Vegetable Pilaf and Brussel Sprouts

Oatmeal Crusted Chicken with Oatmeal Vegetable Pilaf and Brussel Sprouts

Oatmeal/ Banana/ Peanut Butter Protein Squares

Oatmeal/ Banana/ Peanut Butter Protein Squares

Ingredients:

• 1 & 1/2 cups of old fashioned oats
• 1/4  cup of stevia/brown sugar blend
• 1 teaspoon of baking powder
• 1/2 teaspoon of sea salt
• 1 teaspoon of cinnamon
• 1 teaspoon of vanilla extract
• 1/2 cup of almond milk
• 1 Large mashed banana
• 1 large egg, lightly beaten
• 1/4 cup of creamy natural Jiff peanut butter

Directions:

1. Mix together the oats, brown sugar, baking powder, salt, and cinnamon
2. Add in the vanilla extract, milk, and egg
3. Mix the ingredients together
4. Add in the mashed banana and peanut butter 
5. Mix the ingredients together
6. Pour the mixture into a lightly greased 8x8 baking pan. 
7. Bake at 350 degrees for 20 min
8. Cool and cut into squares

Makes 12-14 squares

ENJOY!

10 grams of protein per square

6 grams of carbohydrates

4 grams of sugars

Homemade Protein Bars

Homemade Protein Bars

Ingredients:

• 1/2 cup of Natural Jiff Peanut Butter
• 1/3 cup of honey
• 1 tablespoon of Agave Nectar
• 1/4 cup of coconut oil
• 1 1/2 cup of Old fashioned oats
• 1 1/2 tablespoons wheat germ
• 1/2 scoop of chocolate whey protein powder
• 1/2 cup of ground flax seed
• 1/4 cup of dry roasted peanuts
• 1/4 cup of dark chocolate chips

Directions:

1. Melt peanut butter, honey and coconut oil together in a small sauce pan over low/medium heat, stirring constantly. It only takes a minute or two to melt. 
2. In mixing bowl, combine all other ingredients except for chocolate chips, and stir well. 
3. pour liquid mixture over dry mixture and stir until well combined
4. Let cool in bowl for several minutes
5. Place mixture into foil lined 8x8 pan and press down firmly. 
6. Sprinkle chocolate chips over top and press down firmly with hands. 
7. Place in Fridge or Freezer to set
8. Flip the foil out onto cutting board and cut into desired bar sizes. 

ENJOY!

12 grams of protein per bar

4 grams of carbohydrates

2 grams of sugar

Makes 12-14 bars

Cindy's Chocolate Chip & Walnut Cookies

Ingredients:

Ingredients

2 1/4 cups wheat flour

1 teaspoon baking soda

1 teaspoon sea salt

1 cup (2 sticks) butter, softened (smart balance)

3/4 cup granulated stevia

3/4 cup packed stevia/brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-oz. pkg.) Dark Chocolate Morsels

1 cup chopped walnuts

Directions:

PREHEAT oven to 375° F.

COMBINE flour, baking soda and sea salt in small bowl. Beat butter, stevia, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

Cindy's Stuffed Zucchini & Squash Wedges with Ground Turkey

Cindy's Stuffed Zucchini & Squash Wedges with Ground Turkey

 Ingredients:

2 Large Zucchini

2 Large Squash

1 pound of ground turkey

2 teaspoons of minced garlic

1 Medium onion, finely chopped

1 teaspoon of Worcestershire sauce

1 can tomato sauce

1/2 cup of Parmesan Cheese

1/8 teaspoon crushed red pepper

1/2 teaspoon basil

1/4 teaspoon oregano

1 teaspoon ground coriander

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

Salt & Pepper to taste

 Directions:

1. Preheat Oven 325 Degrees

2. Cut Squash and Zucchini in half lengthwise. With a spoon, start about 1/2 inch from the end and scoop out the middle, making sure not to take too much out

 3. Brown meat, onion and garlic in a skillet until no longer pink. Drain add Basil, oregano, Worcestershire sauce, red pepper, coriander, cumin, cinnamon, and salt & pepper

4. Fill up wedges with meat mixture and place into glass cookware.

5. Cover evenly with tomato sauce and top with Parmesan cheese. Bake in oven for 50 minutes

Enjoy!!!!!!

Served with a side of long grain dirty rice- Gluten free

Cindy's Energy Blasting Juice

Cindy's Energy Blasting Juice

This is what I am Juicing! Carrots, spinach, kale, pineapple, black berries, and raspberries. :) yummy. 

My newest creation.

Stuffed Cream Cheese Chicken with Pecan Crust

Stuffed Cream Cheese Chicken with Pecan Crust

Making the filling.....

 Paired with Roasted Brussel Sprouts and Cream of Chicken Rice

Ingredients:

1 teaspoon of smart balance butter spread

8 ounces of fresh mushroom- sliced thin

6 ounces of Fat Free Cream Cheese, softened

6 thin skinless, boneless chicken breast

1 cup of stevia brown sugar blend

1/2 cup of Honey Dijon Mustard

1/2 cup of chopped pecans

Directions:

1. Preheat oven 450 degrees

2.Melt butter in skillet over medium heat. Saute mushrooms until tender. While cooking combine in a small bowl your brown sugar and mustard. Reduce heat to low and stir in cream cheese until melted. Remove from heat. Coat a 9x13 baking dish with spray oil.

3. On wax paper, lay out your chicken breast, spread with mushroom mixture and roll up. Lather mustard mixture over rolled chicken breast. Roll chicken in chopped nuts, place a tooth pick in breast and lay in baking dish. 

4. Bake in preheated oven for 15-20 minutes or until juices run clean and chicken is no longer pink.

Roasted Cauliflower

Roasted Cauliflower

Ingredients:

2 tablespoons minced garlic

3 tablespoons olive oil

1 large head cauliflower, separated into florets

1/3 cup grated Parmesan cheese

Kosher salt and black pepper to taste

1 tablespoon chopped fresh parsley

Directions:

Directions

Preheat the oven to 450 degrees.  Grease a large casserole dish.

Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.

Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Cindy's Wheat Penne Turkey Casserole

Cindy' s Wheat Penne Turkey Casserole- Jason's New Favorite :)

Servings- 6

Protein- 30 grams

Carbs- 24 grams

Fat- 7 grams

Ingredients:

1 lb ground turkey

15 ozs tomato sauce

1 tsp stevia

8 ozs cottage cheese

8 ozs fat free cream cheese

12 ozs wheat penne noodles (uncooked)

2 cups mozzarella cheese

1 tbsp of Italian seasoning

1 tbsp of garlic powder

1 tsp sea salt

1 1/2 teaspoon black pepper

1 tsp of white pepper

Directions:

1.Preheat oven to 350 degrees F (175 degrees C).

2. In a large skillet over medium-high heat, saute the ground turkey combining salt, garlic powder, pepper, white pepper, and Italian seasoning for 5 to 10 minutes, or until browned. Drain the turkey, stir in the tomato sauce and stevia, and set aside. In a medium bowl, combine the cottage cheese, cream cheese, 1 cup of mozzarella cheese . Mix well and set aside.

3. Cook noodles according to package directions. Place them into a 9x13-inch baking dish (coating with spray oil), then layer the turkey mixture over the noodles. Then layer the cream cheese mixture over the turkey, and top with remaining 1 cup of mozzarella cheese.

4. Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes, or until cheese is melted and bubbly.

Stuffed Avocado Salmon

Stuffed Avocado Salmon- Yummy!!

Ingredients:

6 skin-on salmon filets, about 2 pounds
1 avocado, pitted, peeled and thinly sliced
1 tablespoon olive oil
1/4 cup teriyaki sauce
2 1/2 cups cooked brown rice
1 Roma tomato diced
1 cup of black beans
3 green onions, chopped
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 teaspoon sesame oil

Directions:

Preheat oven to 400 F.

Using a sharp paring knife, make a thin slit in the middle of each salmon filet, to form a pocket. Place 3 to 4 slices of avocado in each slit.

Heat a large oven proof sauté pan over medium high heat. Add olive oil and place salmon filets, skin side up and sauté 4 to 6 minutes or until golden brown. Carefully flip over and drizzle with teriyaki sauce. Place pan in the oven for 8 to 10 minutes or until salmon is cooked through.

Meanwhile, heat cooked rice in a sauce pan over medium heat. Add tomatoes, black beans, green onion, soy sauce, rice wine vinegar and sesame oil and heat through until warm.

Serve each salmon filet with ½ cup wild rice salad.

Cindy's Feta Cheese Talapia

Cindy's Feta Cheese Tilapia Filet Recipe

Cindy's Feta Cheese Tilapia Filet's

Ingredients:

4 Tilapia Filet's- dry

1 lemon

1 tbsp of olive oil 

2 tbsp of smart balance butter - melted

2 oz feta cheese- crumbled

2 cloves of garlic

1 tbsp of olive oil

1/3 cup of fresh parsley 

1/2 tsp of black pepper

2 Roma tomatoes diced

1 tbsp of dill weed

1/2 tsp of sea salt

Instructions:

Preheat oven 350 degrees

1. In a 9 x 13 glass dish- coat with olive oil

Lay the 4 filet's in dish

2. Pour lemon juice and butter spread over filet's. 

3. Combine all ingredients except for feta cheese and top each filet 

4. Bake in oven for 20 minutes 

5. Remove from oven and sprinkle crumbled feta over each filet and bake for an additional 5 min

I made sauteed Brussel sprouts and couscous as a side item with this recipe- YUMMY! And of course added a fresh salad :)

Creamy Couscous

Creamy Couscous 

This is great served as is or chilled

1 1/2 cup uncooked couscous

2 cups low sodium chicken broth

1 medium tomato, chopped

1 (15 ounce) can chickpeas, drained and rinsed

1/2 cup feta cheese,

8 oz Plain Greek yogurt

1/2 lemon 

salt and pepper

1. Boil the 2 cups of chicken broth, add in couscous and remove from heat. Let stand for 5 min and then fluff it with a fork.

2. Add the tomato, chickpeas, and feta to the couscous.

3. In a small bowl, combine the yogurt, lemon juice, and salt and pepper.

4. Pour the yogurt mixture over the couscous and mix well to combine.