Last night I feasted on a delicious chicken quesadilla that had whole grain, veggies, and lean protein. With Greek yogurt instead of sour cream and no cheese, it’s sure to keep you slender! If you’re really craving cheese, just add a little; don’t go overboard!
Normally, a quesadilla would include flour tortillas loaded with cheese and topped with sour cream – not exactly the healthiest dinner idea. But I’ve slenderized it for you! You can still indulge in a tasty meal without any guilt.
This is a quick and easy recipe, so if you don’t have a lot of time or energy, no worries!
I have a quesadilla maker, but you could easily make these on the stove. Here’s how:
Lightly oil a pan with olive oil and warm it over medium heat.
Grill chicken breast until fully cooked (temperature reaches 165°F)
Salt and pepper chicken breast to taste.
Cut up chicken into bite-sized pieces or shred it if possible.
If using a quesadilla maker, plug it in and get it warm. If using a pan on the stove, get the pan warmed up. Do NOT use any oil. You don’t want soggy tortillas.
Put down one tortilla shell and evenly spread the chicken, peppers, and onions. Put the other tortilla shell on top.
Frozen peppers and onions don’t have to be warmed up ahead of time. They will thaw and heat as the tortillas brown.
Again, if using the quesadilla maker, just follow the directions for it (you won’t need to flip it). If using the stove, let each side of the quesadila brown up (you’ll have to flip it at least once to see how it’s browning).
Once the tortillas are nice and toasted, set the quesadilla on a plate and let it cool a few minutes before cutting.
Top with Greek yogurt, guacamole, or salsa.
This is by far my favorite dinner recipe, as well as my boyfriend’s. It’s just so quick, easy, and delicious. And the best part is, it’s healthy too!!
Have you ever eaten way too much ice cream and it makes your stomach a little upset? Well, I did that last night because this ice cream was so good I couldn’t stop eating it!! I had two good-sized bowls, and I still have a ton left for tonight! I can’t wait to eat some more. It’s just so so so good! As long as you love peanut butter (who doesn’t??), you’ll LOVE this ice cream recipe!
Thanks to my awesome boyfriend for getting me a Cuisinart ice cream maker, I can finally make my own recipes! So, grab your ice cream maker, a spoon, and get ready to dig in and indulge!
(For 4 servings)
1 cup plain nonfat Greek yogurt
1 cup unsweetened original almond milk
3/4 cup smooth all natural peanut butter
1-2 Tbs. honey (depending on how sweet you like it)
1/2 tsp. vanilla extract
1/8 tsp. salt
Dark chocolate chips or chunks (to sprinkle on top)
In a medium mixing bowl, whisk together all ingredients, except chocolate chips, until well-blended and smooth.
Follow the directions on your ice cream maker. The directions for mine say to turn on the ice cream maker and then pour in the mix. It took about 12 minutes.
If you like your ice cream soft-serve, go ahead and get a serving and sprinkle some chocolate chips on top!
If you like your ice cream a little firmer, put it in a container in the freezer for a while until it’s how you like it. Then add chocolate chips, and eat up!
I hope you enjoy this as much as I did! I’m a peanut butter addict, so I couldn’t get enough of this ice cream. Try adding different ingredients instead of chocolate chips, such as almonds, raisins, or banana slices, and let me know what toppings you like best!
This dish is great for the whole family! It makes 15 large pieces, so you can make it for your entire family or eat it on your own and have lots of leftovers for the next few days. It is pretty easy to make because many of the ingredients are actually canned or store-bought (but be sure they are CLEAN).
A few things to keep in mind when buying store-bought and canned ingredients:
Always read the ingredients to make sure they are as clean as possible! Many canned foods have additives or chemicals. My favorite brand of store-bought food is Meijer Naturals because it is affordable, and the ingredients are almost always clean.
Check the salsa for added sugar. I used Chi-Chi’s because there was absolutely no added sugar listed in the ingredients.
If using store-bought tortillas, check to make sure they are as clean as possible. Even so-called ‘whole wheat’ tortillas often use bleached or enriched flour as a main ingredient.
(For 15 large pieces)
1 red onion, chopped
1 red pepper, chopped
1 cup sliced mushrooms
1 (16 ounce) can salsa
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. garlic powder
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 (7 ounce) can chopped green chiles
1 cup canned corn, drained
5 (8-inch) whole wheat tortillas (can be store-bought, but as clean as possible)
Plain nonfat Greek yogurt or additional salsa (optional)
In a large saucepan, saute onion, red pepper, and mushrooms over medium heat for about 5 minutes until tender.
Add salsa, chili powder, cumin, garlic powder, black beans, pinto beans, green chiles, and corn.
Stir thoroughly until everything is well-blended and begins to simmer.
Turn off heat and set aside.
Preheat oven to 350°F.
In a greased 9×13 dish, begin to layer the sauce mixture with the whole wheat tortillas like lasagna.
Start with the sauce, then add a layer of tortillas. Rip or cut the tortillas and layer them in the dish like the picture below.
Repeat this layering process one more time, then top with sauce so the top tortillas aren’t too dry. The layers will be sauce-tortillas-sauce-tortillas-sauce.
Bake for 40 to 50 minutes, and let it cool for about 10 minutes before serving.
Top with a dollop of Greek yogurt or more salsa if desired.
Store leftovers in a container in the fridge. It tastes just as good, if not better, the next day!
Thank you to Stacey Michelle for this homemade granola bars recipe! You can find the original recipe here. These are so easy to make, and taste great! Plus, they’re way healthier than store-bought granola bars, since they are completely free of sugar, preservatives, or chemicals. If you don’t add any other spices, seeds, or dried fruit, these have a slight taste of honey with a blend of almonds. Yum!
(For 16 bars)
1 cup raw almonds
1 cup pitted dates (soaked in water for about 30 minutes to soften)
1 1/2 cup rolled oats
1/4 cup raw honey
1/4 cup all natural peanut butter
Raisins or other dried fruit (optional)
Preheat oven to 350°F.
Spread almonds in a single layer on a baking dish and bake for 5 minutes.
Stir the almonds around (try to flip them over) and bake an additional 5 minutes, until they turn darker brown and smell nutty.
Remove almonds from the oven and let them cool.
Put dates in food processor until they are chopped up.
Combine oats, dates, and almonds in a large bowl.
In a small saucepan, combine honey and peanut butter.
Over low heat, stir the honey and peanut butter frequently until it melts and blends together.
Pour honey and peanut butter liquid over the oat mix in the bowl, and stir until well blended.
If desired, add cinnamon, raisins, or any other dried fruit, spice, nuts, or seeds you wish!
Spread mixture evenly in a greased 8×8 baking dish.
Cover the top of the bars with parchment paper, wax paper, or plastic wrap, and press down to compact the ingredients.
Place dish in the fridge for about 20 minutes before cutting.
This week I’ve been craving brownies like crazy! Not only did I come up with a delicious, nutritious, totally clean, all natural, healthy, melt-in-your-mouth brownie recipe, but I also made 4 variations for you to try!
You can eat them plain (which tastes amazing! Even my sister liked them).
You can eat them with a peanut butter drizzle (my favorite way!).
You can eat them with sliced strawberries (for a fruity burst).
You can eat them with sliced nuts (I used almonds).
You can eat them with clean peanut butter frosting (it’s only two ingredients and tastes great!).
No matter how you like your brownies, I’ve got the perfect clean brownie recipe right here!
(For 16 brownies)
1 (15 oz.) can of black beans, drained & rinsed
2.5 Tbs. olive oil
1/3 cup cocoa
1/4 cup honey
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla extract
Preheat oven to 350ºF.
Put all ingredients in a food processor or blender and blend until completely smooth.
Pour brownie mix into a greased 8×8 baking dish.
Top with nuts if you’re making the nutty version.
Bake for 25 minutes, until an inserted toothpick comes out clean.
Remove from oven and let cool for 30 minutes before cutting or they will fall apart.
At this point, you can add your sliced strawberries, frosting (recipe below), or peanut butter drizzle.
Combine 1/4 cup all natural peanut butter (crunchy or smooth) with 1/4 cup plain nonfat Greek yogurt. Stir until completely blended and a fluffy consistency is reached. Spread on top! Be sure to keep them in the fridge if you frost them.
I hope you like these as much as I did! They’re great to take to a cookout to share with friends or just keep them all to yourself as a special treat!
Eating clean isn’t about counting calories, but I just had to share my findings on this! One of these brownies has about 67 calories, if you cut them into 16 servings. The average brownie has about 243 calories! Not only are these clean and healthy, but they’ll also save you a ton of empty calories.
Today is the first ever Monday Munchies! I decided that every Monday I’d makeover a recipe for a food I’ve been craving throughout the week. Since I have a massive sweet tooth and like junk food, I usually want to munch on something that’s not very clean or healthy.
So, Monday Munchies will usually have a clean (or almost clean) version of a not-so-clean dessert, snack, or meal. Sometimes comfort foods have ingredients that have no clean alternative, like chocolate or cheese, but I’ll try my best to make them as healthy as can be!
The first food to ever be featured on a Monday Munchies post is almost clean chocolate chip cookies!! I’ve been craving chocolate chip cookies for about a month or so. I love me some chocolate, but there’s not really a clean alternative. That’s why I have to call these almost clean.
It took some work to figure out how to make a good recipe, and I came up with this one for fluffy, chewy, chocolate chip cookies!
(For about 2 dozen cookies)
2 cups whole wheat flour
¼ tsp. salt
½ tsp. baking soda
1/3 cup unsweetened applesauce
¼ cup honey
1 tsp. vanilla extract
2 Tbs. olive oil
¼ cup unsweetened almond milk
½ cup dark chocolate chips
In a medium-sized mixing bowl, combine flour, salt, and baking soda.
Add applesauce, honey, vanilla, oil, and milk, and mix until it forms a dough ball.
Preheat oven to 380 degrees F.
Take little pieces of dough and roll them into little dough balls (about 1” diameter).
Place small dough balls on a greased cookie sheet and flatten them to about 1/8” thick.
Press a few chocolate chips into each cookie.
Bake for 7 minutes, until golden brown.
Enjoy these with a big glass of almond milk or topped with some clean ice cream! These aren’t crunchy or crispy like some cookies, but more of a fluffy, chewy cookie that won’t crumble or make a mess.
I hope you liked the first Monday Munchies! Check back every Monday for another recipe makeover. I’m always open to recipe suggestions from all you readers!
What foods have you been craving lately? Let me know in the comments, and I’ll see if I can clean them up!