Sproccoli and Chicken 3 cheese Mac & Cheese

2 bonesless, skinless grilled, shredded chicken breast (optional)
1 box frozen spinach, defrosted
3 C frozen cut broccoli
1 lb. penne or corkscrew whole wheat pasta
3 tbsp butter
3 tbsp flour
2 1/2 milk
1 C smoked gouda, grated
1 C sharp cheddar, grated
1 C cheddar, grated
1/4 tsp ground nutmeg
1/4 tsp black pepper

1. Bring a large pot of water to boil and cook pasta el dente. Strain and set aside
2. While pasta cooks, steam broccoli for 3 minutes. Place cooked broccoli in the food processor and pulse until chopped into small pieces.
3. Melt butter in a large saucepan and add flour whisking for 1 minute. Then add the milk and let thicken, whisking occasionally for 5 minutes. Add pepper, nutmeg and cheese (Reserving some cheese to sprinkle on top). Stir until cheese is well melted.
4. Add pasta to the cheese sauce, incorporate well, then add spinach, broccoli and chicken.
5. Place pasta mix into a 9x13 dish and sprinkle remaining cheese ontop. Set oven to broil on high and cook until bubbly and brown on top.


(inspired by Mac-n-Spin-occolini Bake, by Rachel Ray)

Taco Seasoning

1/2 C Chili powder
1/2 C Paprika
1/2 C cumin
1/3 C onion powder
1 tbsp garlic powder
1 tsp cayenne pepper
1 tbsp black pepper

1. Mix all together and store in an air tight container.
2. To use: add 2 tbsp for every 1 lb of browned ground beef, turkey or Chicken along with 1 cup water. Simmer until water is absorbed and enjoy.

(inspired by Homemade Taco Seasoning, by Once A Month Mom)

Carrot and Zucchini Oat Muffins

1/4 C olive oil
2 eggs
1/3 C unsweetened applesauce
1/2 C shredded carrots
1 C shredded zucchini
1/3 C pure maple syrup
1 C whole wheat flour
1 C rolled oats
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp all spice



1. Preheat oven to 400
2.Mix together wet ingredients, then add in the wet ingredients.
3. Fill 12 muffin tins about 3/4 full
4. Bake for 18 minutes or until a toothpick inserted in the center comes out clean

I shared one of these with Parker last night after they cooled and he loved them! What a great healthy snack!

(inspired by Zucchini Carrot Oatmeal Muffins, by KitchenPreserve.com)

Quinoa Meatballs

1 C rinsed, dry quinoa
2 C water
1/2 rinsed, dry green lentils
1 medium red pepper, quartered
1 medium onion, quartered
1 medium shallot
2 garlic cloves
1/2 C bread crumbs
1/3 C grated parmessan
1 tbsp oregano
1 tbsp parsley
1/8 C black pepper
1/4 tsp cayenne pepper
1 egg yolk
3 tbsp olive oil

1. Add 1 cup water and lentils to a small saucepan and bring to a boil. Reduce heat to low and cover. Cook for 30 minutes.
2. In a separate saucepan, add 1 cup water and quinoa, bring to a boil. Reduce heat to low and cover. Cook for 15 minutes.
3. Place onion, pepper and shallot in a food processor and finely mince, place minced veggies in a skillet with 1 tablespoon olive oil and saute for 5 minutes. Add garlic, oregano, parsley and black pepper and cook for an additional 2 minutes.
4. Add cooked lentils, bread crumbs, parmessan, cayenne pepper and egg yolk and blend in food processor until smooth. Add quinoa and blend until mostly smooth and form into 16 balls.
5. Put 2 tablespoons of olive oil in a skillet and brown meatballs on all sides until brown, about 15 minutes total.

Serve with pasta and marinara sauce.

(inspired by Qunioa (meatless) Meatballs, by Skinnyms)

Caprese Chicken

4 boneless, skinless chicken breast
2 tomatoes, sliced think into 8 slices total
8 slices of mozzarella cheese
8 large basil leaves
1/4 C balsamic vinegar
1 tbsp butter






1. Grill chicken
2. While chicken grills, bring balsamic vinegar to a boil and reduce by half. Add in butter and whisk to combine well, set aside.
3. 5 minutes before chicken is done, place basil leaves on chicken followed by the mozzarella slices. Grill tomatoes for 2 minutes directly on the grill then add to the top of the chicken.
4. When done, drizzle with balsamic reduction


(inspired by Caprese Grilled Chicken with Balsamic Reduction, by Add a Pinch)