Hawaiin Popcorn

 Ok, so this isn't a special popcorn you have to purchase in Hawaii, but  the first time I've ever tasted this kind of popcorn, I was in Hawaii.  And FELL. IN. LOVE.  I have problems with anything salty as it is, popcorn, tortilla chips, peanut butter.  Oh wait, is Peanut Butter salty?  It doesn't matter, I have problems with it anyways!  Back to this popcorn, it has an ingredient in it called Nutritional Yeast.  Don't worry, it's not the kind of yeast that makes your bread rise, it's a seasoning or spice that gives this popcorn kind of a cheesy flavor.  But not really!  You know those cheetos that are covered in that white cheesy powder?  It's kind of like that.  But with loads of other flavors going on!  But super healthy for you!  Always!!  You can find it at any health food store.

 Here are the necessary ingredients to make this popcorn wowser!!!  You need Coconut Oil, Pam Coconut spray, Sea Salt, Nutritional Yeast, and of course your kernals!

Popcorn
2 Servings:

1/3 Cup Kernals
1/2 TBLSP Coconut Oil
2 Tblsp Nutrional Yeast
Coconut Oil Pam Spray (you could use butter if that's all you have)
Sea Salt - to your desired saltiness!

I have a popper.  So I just add my coconut oil to the popper with the kernals and let it do its thing.  When it's done I immediately spray it with the coconut spray, and then quickly add 1 tblsp of nutrional yeast and a good shake of the salt.  Then I stir it and repeat.  Spray with the coconut spray then quickly add your last tblsp of nutritional yeast and another good shake of salt.  I like salt.

Reese's Pieces Peanut Butter Cookies

Ok, So I shouldn't even be posting these right now, cuz I can't even eat them right now!  But my cord that transfers my pics from my camera to my computer is broken so I can't post any of my new recipes that are super yummy and healthy!  I actually made these months ago and just haven't posted them yet.  But now that fall is coming on strong right now, these cookies are perfect to post, and perfect to eat!  Peanut Butter, need I say more?  A peanut Butter cookie with  chocolate chips AND Reese's Pieces all in one..... Heaven!  I seriously died over these!  So please enjoy them for me while I am once again in a Diet Challenge trying to get my self back in check like I do just about quarterly!  

And to be honest, I usually play with recipes and make them healthier by using whole wheat flour, and coconut oil, and all that good stuff.  But these, I just left alone, and ate them with no guilt, just cuz....

YIELD: about 26-28 medium-small cookies
PREP TIME: 10 minutes
COOK TIME: 8 minutes
TOTAL TIME: 18 minutes

INGREDIENTS:

1 large egg
1 cup light brown sugar, packed
3/4 cup creamy peanut butter (do not use homemade or natural peanut butter; use Jif, Skippy, or similar)
1/2 cup unsalted butter, softened
1 tablespoon vanilla extract
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 tsp salt
3/4 cup Reese's Pieces
3/4 cup semi-sweet chocolate chips

DIRECTIONS:

1.  Cream together the first 5 ingredients (through vanilla) on medium-high speed until light and fluffy, about 4 minutes.
2.  Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and mix on low speed until just incorporated, about 1 minute; don't overmix.
3.  Add the Reese's Pieces, chocolate chips, and blend until just incorporated.
Refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
4.  Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Spoon 2 Tblsp mounds onto baking sheet, spaced at least 2 inches apart. Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes because cookies will firm up as they cool. They have slightly chewy edges with soft, pillowy centers). Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
5.  Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Zucchini Coconut Bread

Like I said, It's Zucchini Time!  This Zucchini Bread is completely "healthified" as well!  Made with Zucchini, coconut oil, Whole wheat flour, Greek Yogurt, and more!  It's just good, and it tastes good! It comes in to a close 2nd to my favorite Chocolate Zucchini Bread! Add it to your list of Zucchini recipes you'll be searching for, for the next 2 months!!

This is the Greek Yogurt I used for this recipe.  Plain, Total 0%.  Good stuff for cooking!

This recipe is adapted from Two Peas and Their Pod.

Zucchini Coconut Bread

Yield: 1 loaf of bread

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 75 minutes

Zucchini Coconut bread made with coconut oil and coconut! You won't miss the butter, I promise!

ingredients:

3/4 cup all-purpose Gold Medal flour
3/4 cup whole wheat Gold Medal flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 cups shredded zucchini (squeezed and drained in a paper towel)
1/2 cup brown sugar
1/4 cup granulated sugar - I used Xylitol ( a natural sugar)
1/4 cup coconut oil, melted
1/2 cup plain Greek yogurt (I use Fage 0%), at room temperature
1 large egg, at room temperature
1 teaspoon vanilla extract
1 cup shredded sweetened coconut

directions:

1. Preheat the oven to 350 degrees F. Grease a 9x5 inch loaf pan and set aside.

2. In a large bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.

3. In a separate large bowl, combine shredded zucchini, sugars, coconut oil, yogurt, egg, and vanilla extract.

4. Add the wet ingredients to the dry ingredients and stir until moistened. Stir in the shredded coconut.

5. Pour the batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let zucchini bread cool in pan for 10 minutes. Carefully remove the bread from the pan and cool completely before slicing.

Zucchini Coconut Chocolate Chip Cookies

Ok Peoples, it's zucchini time!  I have a couple recipes that I'm loving right now, that I could possibly fit in the "healthy" cookie category, if that's possible!  These babies are made with zucchini of course, coconut oil, whole wheat flour, and coconut flakes.  Goood stuff in there!  And my kids loved them, and didn't think anything of them being "healthier" than the norm!  So enjoy and feel a tad bit less guilty!

 I used these organic semi sweet Chocolate Chips with 55% cacao.  And They are yumm!

This recipe is adapted from Two Peas and Their Pod.

Zucchini Coconut Chocolate Chip Cookies

Yield: 2  dozen cookies

Cook Time: 10-12 minutes

Zucchini cookies made with coconut oil, coconut, and chocolate chips. The best way to use up your garden zucchini!

ingredients:

1/2 cups all-purpose Gold Medal flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons coconut oil, melted and cooled to room temperature
1/2 cup dark brown sugar
1/4 cup granulated sugar - I used Xylitol ( a natural sugar)
1 large egg
1 teaspoon vanilla extract
1 cup shredded zucchini - squeezed in a paper towel
2 cups old fashioned oats
1/2 cup sweetened coconut flakes
3/4 cup semisweet chocolate chips

directions:

1. Preheat the oven to 350 degrees F. 

2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

3. In a large mixing bowl, combine coconut oil and sugars, mix until smooth. Add egg and vanilla extract. Next, add the shredded zucchini. Mix until combined.

4. Slowly add flour mixture until just combined. Stir in oats, coconut, and chocolate chips.

5. Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 10-12 minutes or cookies are slightly golden around the edges and set. Remove cookies from pans; cool completely on wire racks.

Biggest Loser Crockpot Turkey Chilli

If your like me, you've probably tried 10 different chilli recipes, just cuz.  One of my favorite recipes is already listed on my blog under Coats Family Chilli.  But that is definitely a sweet version.  This version has no brown sugar in it.  And it has Chipotle  peppers in it.   Although this recipe is loaded with veggies and much healthier for you, my husband actually prefers this one over my original!  And there's nothing better than a crock pot recipe!!

• 2 lbs ground turkey, extra lean or 1.5 lb leftover cooked turkey, chopped
• 3 garlic cloves, crushed
• 1 large onion, diced
• 4 large celery stalks, chopped
• 3 large bell peppers, chopped
• 14 oz can red kidney beans, drained & rinsed
• 14 oz can any white beans or black beans,  drained & rinsed
• 28 oz can tomato sauce or crushed tomatoes
• 2 cups water or low sodium chicken broth
• 1 tbsp chipotle pepper in adobo sauce, minced or to taste
• 1 tbsp chili powder
• 1 tbsp taco seasoning, all natural
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• Cooking spray 

Directions

1. Preheat large skillet on high and add ground turkey. Cook until brown, stirring and breaking into small pieces with spatula, occasionally. Transfer to a large crockpot. If using leftover cooked turkey, skip the browning step.
2. Return skillet to medium heat and spray with cooking spray. Add garlic, onion, celery, bell peppers and saute for 5 minutes or until golden brown. Transfer to a slow cooker.
3. Add remaining ingredients to slow cooker, cover and cook 8 hours on Low or 4 hours on High. Reduce cooking time to 5 hours on Low and 3 hours on High, if using cooked turkey. Serve hot.
Storage Instructions: Refrigerate covered for up to 3 days. Freeze in an airtight container for up to 3 months.

Nutritional Info

Servings Per Recipe: 8

Amount Per Serving = 1.5 cup:
Calories: 271.6
Total Fat: 2.0 g
Cholesterol: 45.0 mg
Sodium: 673.0 mg
Total Carbs: 33.8 g
Dietary Fiber: 8.0 g
Protein: 33.8 g
WW Points+: 6

Honey Whole Wheat & Oat Bread

Ok, so there is a reason I don't post bread recipes very often.  If I make it, I eat it.  Home Made Bread is just one of those things that I can't say no to, so my poor family suffers because I will only make bread like twice a year!  I've been eyeing this recipe for about 2 months now because one of the main ingredients is Oatmeal.  No, not oats, oatmeal!  You actually boil water, stick the oats in and let it cook into oatmeal, and then you add it to your recipe.  It's awesome!  And its sweetened with Honey, not sugar.  AND its wheat!  You can actually do half wheat, half white, and it turns out awesome too!  This recipe comes from a friend of mines sisters friend,  Julia! So to a fabulous Friday and eating bread!

Ingredients:

2 cups old-fashioned oatmeal
½ c. milled flax seed
3 Tbsp yeast
8-9 c whole wheat flour (you can use ½ white if you like as well)
½ c. honey
1 tsp baking soda
4 tsp salt
5 Tbsp olive oil

Oatmeal:
Before you begin, boil 4 cups of water (do not add salt) and once it boils, add 2 cups of oatmeal.  Turn off heat and stir well.  Let oatmeal cool to luke warm before beginning recipe.

Yeast:
Once oatmeal has cooled, mix 3 Tbsp yeast and 1 tsp sugar with 1 cup warm water in a small bowl to proof the yeast.  Let it rise while adding other ingredients to the mixer.

Mixer:

Add oatmeal first, then ½ c. honey, 1 tsp baking soda, 4 tsp salt, ½ c. milled flax seed, 5 Tbsp olive oil.  Add yeast (once proofed) and two cups of whole wheat flour before beginning to mix.  Turn on mixer, and continue to add flour gradually, one cup at a time until dough pulls away from the walls…(usually 8-9 cups total.)  Use whatever ratio of wheat to white you like, but bread flour works best if you decide to use white flour too.  Mix well for a few minutes or until dough begins pulling away from the sides and is “tacky” to the touch but not really sticky.  Remove the mixing blade, cover the dough, and allow it to rise (usually about an hour).  Once dough has risen, divide it evenly into three equal loaves and knead on a floured surface to make three loaves.  Put into greased bread pan and let rise again (about 30-45 minutes).  Bake at 325 degrees for 30-35 minutes.  Once out of the oven, butter the tops of the bread and allow it to rest for 10 minutes in the pan before removing the bread onto a cooling rack.  Enjoy!

Peanut Butter Oatmeal Dream Bars

Oh Me.  Oh My.  There. Is. No. Words.  I think I finally found the mother of all peanut butter desserts.  No Lie.  This will be my new go to recipe for anyone requesting a dessert!  Of course I found this floating around Pinterest hiding away in my Dessert Board drooling over it for months.  But I try not to make desserts too often, because I'm the one sitting at home trying to hide them from myself all day.  But my friend was having a charity bake sale, so heck it was worth every calorie!  I have something similar posted in my Dessert section called PATCH BROWNIES,  that are super good.  But when you combine Sweetened condensed milk and chocolate, that's a lot of SWEET, which the Patch brownies do!  But these Peanut Butter Oatmeal Dream Bars combine Sweetened Condensed milk and Peanut Butter, oh wow!  That was the ticket.  Then it's crumbled with Reeses Peanut Butter cups & Chocolate Chips.  I highly recommend buying the King size Peanut Butter cup package, or the holiday Peanut Butter Cups such as the reeses eggs that are out right now, because there is a much higher peanut butter to chocolate ratio that makes it that much more better!  Did that sentence make sense?  Any who....

Peanut Butter Oatmeal Dream Bars:

1 Cup Melted Butter
1 Cup Brown Sugar
1 tsp. Baking Soda
2 1/4 Cup Quick Cooking Oatmeal
1 1/2 Cups Flour
1 tsp Salt
1/2 Cup Creamy Peanut Butter
1 Can Sweetened Condensed Milk
1 King Size Reeses Peanut Butter Cup Candy Bar
1 Cup Milk Chocolate Chocolate Chips

Preheat oven to 350.

Line a 9×13 pan with tin foil and spray lighlty with PAM.

In a medium mixing bowl, stir together melted butter, sugar, soda, oatmeal, flour & salt until it’s crumbly.

Set aside about 1 cup or a little more.

Press the rest of the crust into prepared pan. Bake crust for 10 minutes. 

While crust is cooking, in a small bowl, stir together the peanut butter and sweetened condensed milk.

Once crust has baked, evenly pour and spread peanut butter filling over the baked crust. Be gentle so you don’t pull up the warm crust while you spread the filling. 

Evenly sprinkle the reserved crumbs on top of the peanut butter and sweetened condensed milk mixture. Bake at 350 for about 15 minutes.

After 15 minutes, remove from oven and sprinkle the chopped candy bars and chocolate chips evenly over the top. Return to oven to bake for another 5-10 minutes or until topping is light golden brown and candy bars/chips are melting.

Allow to cool to make cutting and serving easier. 

Crepe Chicken Enchiladas

So right now in this stage of life, I'm always trying new healthy meals that really don't get my kids too excited to eat dinner.  They don't enjoy spicy, veggie filled dishes or salads, and I do.  So I find myself making it for myself and then making grill cheese sandwiches or mac and cheese for my kiddos.  But one thing my kids LOVE and request for breakfast every Sunday is Crepes.  I know these aren't breakfast crepes, but when I saw them while scrolling pinterest, I knew my boys would love them if they just tried them!!!  They are inspired by Six Sisters Stuff Food Blog, but I changed them quite a bit to my liking!  And I thought they were fantastic, and sooo did my kids!

First you start by making a batch of regular good old crepes.  Next time I make these, I will probably substitute my flour for gluten free flour, like oat flour, or almond meal.  That way I wont feel so guilty if I have one.  Or two.

After you stuff them with your filling, and cover them with your sauce you pop them in the oven like regular enchiladas, and there you have it my friends.  YUM!

Crepe Chicken Enchiladas

Yield: 10-12 Enchiladas

Crepes:
1 1/3 Cup Milk
2 TBLSP olive oil
1 tsp salt
4 eggs- beaten
1 1/3 Cup Flour

Mix everything but the flour until fluffy, then add the flour in and mix well.  In a medium size skillet, med heat, add 1/3 Cup of batter and swirl around on pan.  Heat until lightly browned on the underside, then flip.  Cook an additional minute.

Filling:
2 Cups cooked Chicken Breast chopped - I season with Season Salt, Pepper & garlic powder
2 Cans Cream of Chicken Soup
8 0z of Light Sour Cream
1 tsp garlic powder
1 tsp onion flakes
1/2 small can diced green chilis
dash of cayenne pepper
1 Cup shredded cheddar cheese - or any cheese you like

After cooking the chicken, set aside and heat up the additional Filling ingredients in pan.  Take about 1/3 of the filling out and set aside.  Mix the chicken in the remainder and fill crepes, roll and set in pan..  With your reserve filling, add:

1/3 Cup of water with 1/2 tsp chicken bouillon dissolved in it.
Pour over top of crepes.

Bake in the oven at 350* for 15 minutes.  Take out and add more grated cheese and bake an additional 10 minutes.  Let stand for 5 minutes.

Skinny Chicken Salad

So I'm not gonna lie.  I've kind of been eating the same thing for lunch almost every day for two weeks now.  That would be the Healthy Thai Chicken Salad I posted Last week, and this Skinny Chicken Salad I'm posting today, both from OUR BEST BITES!

This recipe, I've actually eaten tons in the past year but with a little spin on it I'll share with you at the end if you want to mix it up.

Just looking at this salad you feel healthy, right? And it seriously is delishous!!

 You can eat it out of a bowl, or add it to a big peice of lettuce and make it a lettuce wrap.

Yeild:  1 Serving

4 oz, or 1 Cup diced or shredded Chicken
1/4 Cup diced apple (gala is my favorite)
2 TBSP diced green onion
1/4 Cup or one stalk celery diced
1 TBSP light mayo
1 TBSP greek yogurt or light sour cream
1/4 tsp red wine vinegar
1/8 tsp curry powder
1 TBSP sunflower seeds or sliced Almonds

Combine all the ingredients above and enjoy!  Or combine all ingredients except the seeds or almonds and chill for an hour, then add and enjoy!

The other option I have for this salad is to leave out the curry powder and green onion, but you add 1 cup of shredded cabbage/coleslaw, and no nuts.  It is soo yummy this way as well!!!

Healthy Thai Chicken Salad

 So Happy New Year!  I think this time of year everyone has New Years Resolutions to eat healthier.  I know I do every year.  I can't help but to indulge in the holiday foods that are passed around and baked in my home!  Usually I gain at least 5 lbs from Halloween to New Years Eve, then vow to get it back off by April.  This year, I am happy to report I actually lost 10 lbs in the past 2 months.  It took a lot of self control to pass up the goodies, but I made sure not to deprive myself of my absolute favorites!!
Anyways, onto this Thai Chicken Salad.  Yumm!  I adapted this from of course my favorite food blog, OUR BEST BITES!!  I left a few things out, and changed portion sizes because I recalculated their calculations and they were way off.  They said it was 399 calories and it was way over!  So I made it 373 calories and very satisfying!!!

I use this PB2 powdered peanut butter in place of regular peanut butter to save a LOT of calories.  I use it in my Protein Shakes as well and it tastes great!!

Yeilds: 1 serving
373 calories using the PB2 rather than creamy peanut butter

1 Cup shredded cabbage
3/4 Cup cooked shredded chicken
1/4 Cup cooked and cooled Quinoa
1 Green Onion - Diced
1/4 Cup - diced celery
2 TBLSP- chopped cilantro

Dressing:
1 TBLSP - PB2 (powdered peanut butter) or creamy Peanut Butter
1 tsp - olive oil
1 TBLSP- rice vinegar
1 tsp - soy sauce
1 tsp - agava or honey

1 TBLSP- chopped cashews
1 lime wedge

Combine the top salad ingredients.  I like to bake my chicken with olive oil, salt, pepper and garlic at 350 for about 25-35 min, depending on size of chicken breasts.  And precook them by golly so your not having to wait soo long for lunch!!  The quinoa as well.  Pre-cook and store in refridgerator.
Combine all the dressing ingredients in a bowl and whip it until well combined.  Pour it over your salad and toss to combine.  Top with your cashews and a squirt of lime.
That my friends, is a good, healthy salad!!