Delicous Chickpea Burgers by Jillian Michaels

I just made last night another winner from Jillian Micheal's 30 Day Shred eating plan.  This recipe is exactly the same as the one on her site.  To change it up for next time, I would add some corn and peas and maybe add a bit of feta for additional flavor. 

You can top this burger with so many toppings:  shredded carrots, mushrooms, onions, avocado...you get the idea as they are endless!

Well, Jillian has done a whole Ripped in 30 day eating plan but she didn't include any pictures so I wanted to help entice you to make some of her recipes your self to help you get that mean body like Jillian's.


Ingredients:

 

19 oz chickpeas; rinsed
4 scallons
1 organic egg
2 tablespoons flour
1 tablespoon Fresh oregano; chopped
1/2 teaspoon cumin
1/4 teaspoon salt
2 tablespoons olive oil
2 6in whole wheat pita
1/2 cup low fat plain yogurt
2 tablespoons Sesame tahini
1 tablespoon Fresh lemon juice
1/3 cup parsley, flat leaf; chopped
1/4 teaspoon salt

Original recipe makes 4 Servings 

Directions:

Place chickpeas, scallion, egg, flour, oregano, cumin and 1/4 teaspoon salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a course mixture forms that holds together when pressed. Form into 4 patties. Heat oil in a skilled over medium-high heat. Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook.

Meanwhile, combine yogurt, tahini, lemon juice, parsley and 1/4 teaspoon salt in a medium bowl. Divide the patties among the pitas and serve with the sauce.

What about you?  Any good vegetarian burgers on your grill lately?

1 tablespoon olive oil
4 medium carrots, peeled,halved lengthwise, and sliced on bias
1 medium onion, halved lengthwise, cut crosswise into 1/2-inch wedges
1 (14-ounce) can light coconut milk
1/2 cup golden raisins
2 tablespoon curry powder
salt, to taste
pepper, to taste
1 cup chickpeas
2 cups vegetable broth
1-1/3 cups dry couscous
2 tablespoon chopped cilantro - See more at: http://vegweb.com/recipes/curried-couscous-chickpeas#sthash.KuZdPxiy.dpuf

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5 Unique Ways to use Sweet Potatoes

Now come on, who does not love sweet potatoes?  If you are a person that does not like sweet potatoes, you really do need to give them another try!  Here are 5 ideas for the sweet potatoes that you will knock your socks off!

Caramelized Sweet Potato and Onion Omelet with Melted Cheese

Comfort Mac and Cheese

 

5 Ingredient Sweet Potato Burgers

 

 

1 cans cannellini white beans, drained
1 small sweet potato, baked/peeled/mashed (about 2 cups)
1 Tbsp tahini or peanut butter

2 tsp maple or agave syrup
plentiful Panko crumbs

  

optional: additional seasoning (whatever you have on hand - I used a few dashes cayenne, black pepper)
salt to taste if needed

Blend in a food processor and shape into patties.  Add to greased grill or fry pan. And that is it!

 

 Sweet Potato and Carrot Latkes

 

 

Stuffed Mexican Sweet Potato

 

 

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Protein Banana Chocolate Chip Bread

These bars are yummy!  Great for a post workout snack or a grab and go lite mini meal.

1.5 Cups Instant Oatmeal

3 Medium Bananas, Mashed

5 Scoops Vanilla Protein Powder

4 Egg Whites

1/2 Cup Walnuts, Ground

1 TBP Vanilla Extract

1 TBP Cinnamon

handful of chocolate chips

Cooking Instructions

In a large bowl, add all dry ingredients (oats, protein, walnuts, cinnamon) and stir. In a separate bowl, mash bananas and add egg whites and vanilla and stir. Pour wet ingredients into the bowl with the dry ingredients and combine until evenly mixed.
Scoop mixture into a 9x9 Pyrex dish and bake at 350 degrees F for 15 minutes.

Optional topping: prior to baking, combine a calorie free sweetener such as Stevia, Splenda, Truvia, etc. with some cinnamon. Pour the cinnamon sweetener on top of the mixture, then bake. You may also top with melted dark chocolate after cooling. Makes 9 bars.

Nutritional Info

• Calories: 199
• Protein: 16g
• Carbs: 22g
• Fat: 7g

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Chili Black Bean Burgers by Jillian Micheal

I just made last night another winner from Jillian Micheal's 30 Day Shred eating plan.  This recipe is exactly the same as the one on her site.  To change it up for next time, I would add some corn, carrots, peas any or all and maybe add a bit of feta or blue cheese for additional flavor.  I also don't think the agar powder is a necessity but I added it anyway.  I will keep you posted  once I make this dish again. 

You can top this burger with so many toppings:  cheese slice, tzakiki,hummus, mushrooms, onions, avocado...you get the idea as they are endless!

Well, Jillian has done a whole Ripped in 30 day eating plan but she didn't include any pictures so I wanted to help entice you to make some of her recipes your self to help you get that mean body like Jillian's.

 

Serve on whole grain buns, lettuce wrap, pita, high fibre wrap.

 

1 teaspoon olive oil
1/2 cup minced red onions
1/2 cup chopped and seeded organic Roma tomatoes
1 - 3 teaspoon minced jalapeno peppers (more if you like it hot)
1 clove garlic, minced
1 teaspoon ground chili powder
1 - 15 ounce can low sodium black beans, rinsed and drained*
1/2 cup dry whole wheat breadcrumbs
2 tablespoons low sodium barbecue sauce
1 tbsp plain agar powder (available from health food stores/Chinese stores etc) with 1 tbsp water

 

Heat oil in nonstick skillet over medium heat. Add to the pan the onion, tomato, jalapeno, garlic and chili powder and sauté 5 minutes.

 

Cool slightly. Using fork, coarsely mash beans in bowl. Combine with onion mixture, breadcrumbs, 2 table- spoons of the barbecue sauce and agar powder and water.

Shape mixture into four 1/2-inch-thick patties.

 

If grilling, oil the rack or spray grill rack with nonstick spray, then heat up coals to medium heat. If cooking on stove top, heat a 1 teaspoon olive oil over medium heat. Place patties on grill or in skillet and cook until golden brown and heated through, about three minutes per side.

Weight Watchers Point +4

 

Per Serving: 175 Calories; 3g Fat (12.8% calories from fat); trace Saturated Fat; 9g Protein; 30g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 572mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. 

What about you?  Any good vegetarian burgers on your grill lately?

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Jillian Micheal's Stuffed Quinoa Peppers

Oh how I heart Jillian Micheal's.

This is one of HER recipes.  I have copied it exactly. Why you might ask?  Well, Jillian has done a whole Ripped in 30 day eating plan but she didn't include any pictures so I wanted to help entice you to make some of her recipes your self to help you get that mean body like Jillian's.

This one is a keeper.  I only made three peppers because that is all I had on hand at the time.  They kept in the fridge for about 4 days, when I devoured the last one.  The peppers make a perfect little bowl that you can't over stuff .  I cheated a little and skipped the marinara sauce but added a little bit of feta cheese to the finished product.

This one is from her Ripped in 30 Vegan Eating Plan.

3/4 cups uncooked quinoa4 large red, green or yellow bell peppers
1 tablespoon olive oil
1 onion, chopped
3 ounces cremini or button mushrooms, sliced (about 1 cup)
2 garlic cloves, chopped
1/4 teaspoon crushed red pepper flakes (optional)
1 tablespoon tomato paste
1 medium zucchini, halved lengthwise and thinly sliced crosswise
14 ounces diced tomatoes, drained
1 tablespoon fresh oregano, chopped, or 1 tsp dried
1/4 teaspoon salt
1/4 teaspoon black ground pepper
2 cups marinara sauce, for serving

Preparation

Preheat oven to 350°F.
In a small saucepan, bring 1 1/2 cups water to a boil. Place the quinoa in a strainer and rinse under cold running water until the water runs clear. Stir the quinoa into the boiling water, cover, and simmer until the quinoa is tender and the water is absorbed, about 15 minutes. Let stand, covered, for 5 minutes. Fluff with a fork and set aside.

Meanwhile, use a sharp paring knife to cut out the core from the peppers. Pull out any seeds and rinse the peppers inside and out. Place them cut side down on a microwave-safe plate. Microwave on high power until slightly softened, 3 to 4 minutes. Set aside to cool.
In a large skillet, heat the oil over medium heat. Add the onion, mushrooms, garlic, and crushed red pepper, if using. Continue to cook, stirring occasionally, until the mushrooms are golden brown, about 8 minutes.

Stir in the tomato paste and cook for 1 minute. Stir in the zucchini, tomatoes, oregano, and salt and pepper and cook for about 2 minutes. Stir in the quinoa and remove the pan from the heat.

Place the peppers cut side up in a medium roasting pan. Spoon the filling into the peppers and fill the pan with water 1/2 inch deep. Bake until the peppers are tender and the top of the filling is lightly browned and crunchy, about 30 minutes.

Meanwhile, in a small saucepan, heat the marinara over low heat. When the peppers are cooked, place one on each of four plates. Spoon the sauce alongside or on top and serve.

Enjoy!

Makes 4 servings.
Prep Time: 5 mins
Cook Time 1 hr
Total time: 1 hr 5 mins

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 297.9
Total Fat: 7.9 g
Sodium: 563.9 mg
Total Carbohydrate: 49.1 g
Protein: 9.7 g

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Weight Watchers Protein Pancakes Perfected

Who does not love some pancakes??  My whole family loves pancakes.  The kids like a little bit of chocolate chips in theirs and my husband and I love fruit right inside our pancakes.  I have tried and tried to make healthy pancakes for the kids while sneaking some extra protein in.  Finally, I think I have it perfected!  I don't add the protein powder in for the kids because they can some how taste it.  I on the other hand, don't taste it at all.  You decide!

Ingredients:

• 1 cup uncooked old fashioned oats
• 1 cup fat free cottage cheese
• 6 egg whites or 1 cup liquid egg whites
• 1 TB vanilla extract
• 1/2-1 TB cinnamon (depending on your palate)
• 1/3 mashed banana
• 1/2 tsp baking soda
• Berries ( optional) but I couldn't resist warm berries
• sweetener, if desired. i don’t use this because i add my sweet stuff on top.

*you can add some protein powder for additional protein.  Both are delicious

Directions:

1. blend all ingredients together in a blender or magic bullet.
2. let batter sit for five minutes.
3. cook on waffle iron or in griddle for pancakes as you would any other waffle or pancake.
4. top with whatever you’d like!

Serves 3 245 calories, 30g protein, 23g carbs, 3g fat 4 grams carb
points plus 4+ ww

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Not Your Grannys Meatloaf Recipe-Under 200 Calories

One of my favorite stick to your ribs recipes is good ol' fashion meatloaf. I loved this dish with buttery mashed potatoes and peas. So good. I have come up with a variation to make my Granny's meatloaf much more healthy but equally as good.

Sweet and Tangy Turkey Meatloaf Recipe:(Makes 6-8 servings)

 

Ingredients:
1 pound extra lean ground turkey
1 cup plain bread crumbs
1 egg
1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/3 cup ketchup
1/4 cup milk
1/2 cup diced onion (optional)

Glaze:
1/4 cup ketchup
1/4 cup brown sugar

Directions:

Preheat oven to 350 degrees F. In a large bowl, combine turkey, breadcrumbs, egg, garlic powder, Worcestershire sauce, ketchup, and milk (onion if using).  Place in a greased 9x5 inch loaf pan. Cook for 40-50 minutes. In a separate bowl combine ketchup and brown sugar. Remove meatloaf from oven after it has cooked, spread on glaze and cook for an additional 20 minutes.  Cook until 165 or until no pink and juices run clear.

Based on 8 servings
Calories 200

Points + ww 5


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Layered Greek Salad with my secret Ingredient

This is my family's favorite salad out there.  It is also my personal favorite salad as well.  If you can get all of the ingredients local it is just that much better,  So fresh and crisp, I love this salad.  I even found locally made feta cheese as well.  And, this isn't just your typical Greek salad there is my own secret ingredient I just don't tell anyone........

I've made this salad so many times, now I am able just to eye ball it.

Layered Greek Salad

4 tomatoes
4 assorted colors peppers
1 English cucumber or field cucumber, peeled
1 sweet onion
bunch flat leaf parsley
2 tbsp. virgin olive oil
2 tbsp. of Greek seasoning or oregano and basil ( even better fresh herbs)
1 cup  feta cheese

now for THE secret....2 tbsp. red wine vinegar

Chop up all of the vegetables in layers, add the seasonings and liquids, top with the cheese and parsley.

Mix all together just before serving.....lasts for 2-3 days in the fridge.

YUM!

Serves 6 good sized portions.

Calories 148 Fat 10 grams Carbs 10 grams Fibre 5

ww points 4

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Vegetarian Cabbage Rolls

I wanted to make some caggabe rolls for my family minus the meat.  I used chopped mushrooms to be like the texture of ground beef.  No one noticed but you do have to like mushrooms. 

1-1/2 cups chopped fresh mushrooms

1 cup diced zucchini

3/4 cup chopped green pepper

3/4 cup chopped sweet red pepper

3/4 cup vegetable broth

1/2 cup brown rice

1 teaspoon dried basil

1/2 teaspoon dried marjoram

1/2 teaspoon dried thyme

1/4 teaspoon pepper

1 large head cabbage

6 tablespoons shredded Parmesan cheese, divided

2 teaspoons lemon juice

1 (8 ounce) can tomato soup

1/8 teaspoon hot pepper sauce

Directions:

1. In a large saucepan, combine all the ingredients up to the cabbage. Bring to a boil over medium heat. Reduce heat; cover and simmer for five minutes. Remove from the heat and let stand for five minutes.
2. Meanwhile, cook the cabbage in boiling water just until the leaves fall off head. Set aside eight large leaves for rolls (refrigerate the remaining cabbage for another use). Cut out the thick vein from each leaf, making a V-shape cut. Overlap cut ends before filling. Stir four tablespoons Parmesan cheese and lemon juice into the vegetable mixture.
3. Place a heaping 1/3 cupful on each cabbage leaf and fold in the sides. Starting at an unfolded edge, roll to completely enclose the filling.
4. Combine the tomato sauce and hot pepper sauce and pour 1/3 cup into a 2-quart baking dish. Place cabbage rolls in the dish and spoon the remaining sauce over top.
5. Cover and bake at 400 degrees F for 15 minutes or until heated through. Sprinkle with remaining Parmesan cheese.

2 pieces of cabbage is approx. ww 4 points plus


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