No Bake Chocolate Chip Cookie Dough
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Serving Size: One 4oz Mason jar
Calories: 200 | Protein:25g | Fat:7g | Net Carb:6g | Fiber:5g
June is National Fresh Fruits and Vegetables Month. And it’s no wonder—during the warm summer months many fresh fruits and vegetables are at their peak. So take advantage of nature’s bounty and make an effort to include more fruits and vegetables into your family’s diet. Here are some recipes to help:
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Nutrition:
Calories: 180 | Fat: 7g fat | Fiber: 2g | Carbs: 7g | Protein: 24g
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Nutrition:
Serving size: about 2 cups
Calories: 149 | Fat: 3g | Fiber: 3g | Carbs: 18g | Protein: 15g
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Nutrition:
Calories: 281 | Fat: 10g | Fiber: 4g | Carbs: 25g | Protein: 25g
This Mother's Day, ditch the high priced, high calorie brunch specials and spoil the moms in your life with one of these delicious and healthy, high-protein recipes!
Shirred Eggs w/ Marinara & Feta
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Lets Cook:
Nutrition:
Calories: 166 | Protein: 11g | Carbs: 15g | Fat: 8g | Fiber 5g
Kid Friendly Breakfast Pizza
Who said pizza wasn’t an a.m. food? Because turkey bacon is the star topping, this recipe is an easy one. An adult can whisk and scramble the eggs, and the kids can take charge of the assembly.
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Lets Cook:
Spray medium frying pan and preheat over medium heat. In a bowl, whisk the eggs. Stir in salt and pepper to taste. Pour into pan. Scramble eggs lightly over medium heat until eggs are set.
To assemble: On each bagel half, top with scrambled eggs, sprinkle with a tablespoon of cheese and turkey-bacon pieces. Place on cookie sheet and broil 3-5 minutes until cheese melts. Top with onions and serve immediately.
Nutrition:
Calories: 187 | Protein: 15g | Carbs: 12.5g | Fat: 8.5g | Fiber 1g
Crustless Smoked Turkey & Spinach Quiche
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Nutrition:
Calories 152 | Protein 14.2g | Carbs 11.2g | Fat 5.1g | Fiber 0.5gAfter the egg hunt, chances are you'll have a colorful stash of the Easter treats. But that doesn't have to mean a week of nothing but boring breakfasts and deviled eggs. Check out these healthy ways to use up your hard-boiled eggs after Easter!
Breakfast Pizzas
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Nutrition:
Serving Size: 1 pizza
Calories: 176 | Fat: 7g | Carbs: 11.5g | Protein: 17.8g
Salmon Salad with Vinaigrette
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Nutrition:
Calories: 271 | Fat: 13g | Carbs: 13g | Protein: 26g
Tuna & Egg Stuffed Tomatoes
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Nutrition:
Serving Size: 1 tomato
Calories: 75 | Fat: 1.75g | Carbs: 3g | Protein: 9g
Dig in with these delicious spring recipes!
From the markets and out of the gardens come the first sweet offerings of the season. Enjoy the fresh flavors of the season with dishes that incorporate the jewels of spring. These seasonal recipes will remind you that spring has sprung.
Chicken & Veggie Stir-Fry
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Lets Cook:
Mix chicken, broth, soy sauce, sherry, and cornstarch in a bowl. In a medium saucepan, bring 3 cups of water to a boil over high heat; add broccoli. Cook, stirring, about 1 minute or until broccoli is bright green and water has almost returned to a boil. Drain in a colander and rinse with cold water to stop the cooking; drain again, shake well to remove excess water. Heat a 14-inch wok or 12-inch skillet over high heat, swirl in oil. Add broccoli, mushrooms, ginger and red pepper flakes; stir-fry 2-3 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean. Heat remaining vegetable oil over medium-high heat; cook and stir chicken and mixture until meat is no longer pink in the center, about 5 minutes. Stir in vegetables, stir-fry 2 minutes; add cherry tomatoes stir-fry 15 seconds or until combined.
Nutrition:
Cals: 114 | Fat: 1.5g | Carbs: 8g | Protein: 14g
Spring Veggie & Egg Coffee Cup Scramble
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Lets Cook:
In microwave-safe cup, stir together eggs, and spinach. Microwave 45 sec. and stir; sprinkle with cheese. Microwave until eggs are set but still creamy, about 15 sec. Sprinkle with tomatoes and scallions.
Nutrition:
Cals: 135 | Fat: 6g | Carbs: 5.5g | Protein: 13g
Crispy Baked Spring Rolls
Ingredients:
Let's Cook:
Preheat the oven to 400ºF. Sauté the garlic, ginger, sesame and olive oils in large sauté pan set over medium-low heat. Add the chicken to the pan, breaking it apart into small pieces, and sauté until fully cooked. Add the mushrooms to the pan and sauté just until wilted. Remove the pan from the heat and drain out any liquid. Stir in the green cabbage, scallions and hoisin sauce until thoroughly combined. Transfer mixture to a large bowl and let it cool for 10 minutes. Arrange the spring roll wrappers on a dry work surface then place 3 to 4 tablespoons of the chicken mixture in the center of each of the spring roll wrappers. Roll the wrappers around the mixture, folding the edges inward. Before your final fold, dip your fingers in water and then moisten the outer edge of the wrapper to seal the spring roll shut. Arrange the spring rolls in a single layer on a baking sheet lined with parchment paper or a nonstick baking mat. Brush the tops of the rolls with olive oil then bake them for 10 to 12 minutes, rotating after 6 minutes, until they're golden brown and crispy. Remove the spring rolls from the oven and serve them immediately with Walden Farms sesame ginger dressing.
Nutrition:
Serving Size: 2 rolls
Cals: 184 | Fat: 3.5g | Carbs: 25g | Protein: 18g