Indulge in Healthy Living

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Archive for the category “Recipes”

Garlic Brown Sugar chicken tenders


These were fantastic! And were very easy to make in little time!
First add splenda brown sugar to a bowl..add 2 tab low sodium soy sauce…and 3 tab minced garlic…mix in a little bit of water to make it pourable…brown4line baking dish with parchment paper..( it will save on clean up)brown3 marinade chicken tenders in sauce for two hours or longer…brown2place in lined baking dish…top with a 1/3 of a slice of bacon…brown1 and pour marinade over top…bake at 375 degrees for 40 minutes…


Broiled Parmesan Garlic crusted Tilapia


Broiled Tilapia Parmesan
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoonsfresh lemon juice
(found these at Trader Joes!)
2 Cubes of basil
2 Cubes of Diced Garlic
1/4 teaspoon ground black pepper
2 pounds tilapia fillets
makes 8 servings

Heat broiler on high . Directions..mix all ingredients, except fish, in a bowl..
mixing well..pat fish filets dry with paper towel..
let set for a few minutes…prepare a cookie sheet with parchment paper..spray with Pam. Dip fish filets one at a time into mixture..making sure to coat both sides.
lay on parchemnt paper..continue with remainder of the fish filets. Place under broiler being careful to watch so they do not burn. This cooks very quickly. Cook 2-3 minutes and then flip the fish over to the other side..broil another 2-3 minutes..remove from oven and cover with foil..
let set for 4-5 minutes..and then serve.. if they are not done enough to our liking.. you can microwave each filet on a plate for 60-90 seconds..
Mine was done just right. But if you have a thick filet like may need longer cooking time..

Healthy Frozen Blueberry-yogurt treats!


What a wonderful ideal!!! I found this on pinterest this evening and wanted to share.. I will let you go to the link provided to see how to make these.. if the weather clears at all tomorrow..I will go get berries and yogurt to make these tomorrow.. then I will post more! In the mean time..please go visit the site!

Honey Sesame Chicken 8 WW points!!

honey26 Honey Sesame Chicken..only 8 WW points!

I love Honey Sesame Chicken but it can pack a punch if you order take out…( 20 WW points…) Almost a daily allowance of points for most of us!!!

So I decided to do “Take In” Honey Sesame Chicken ! And it was the BOMB!!! Even my “CHEF” son..thought it was a grand slam!!!

And it’s easy peasy as I always like to say!!! Anyone can do it!

WW Point break down.. per serving 8 ½
WW points.. this includes a ½ Cup portion of rice.

Seasoning 1 1/3 Tab 1 point
Honey 1/2 T 1 points
Sesame seeds 0 points
Chili flakes 0 points
Teriyaki sauce 1 T 1/2 point
Chicken 3 oz 3 points
Broccoli 0 points
Rice ½ Cup 2 1/2 points

Here is what I did…

honey5 I cut the chicken into bite size pieces…this allows it to cook quickly and is the key to making it tender…
marinade it in the teriyaki sauce for about 30 can skip this step if pressed for time..but I really think it makes a difference in taste…and tenderness…
While you are waiting.. cook your broccoli in the microwave..I use Sams Club Brand, Daily Chef.. it has been the best I have ever found!! Cook for four minutes..NOT THE FIVE it calls for!!! ( It will cook in the wok with the sauce and that will finish it off ..and be perfect!)
Next take three tab. of sesame seeds and toast them in a hot pan.. I don’t use oil..I just roast them right in the carefully…they brown very quickly! Set aside and let cool.
Next take the sauce packet and add ¼ cup water..4 Tab honey…and 1 Tab chili flakes… stir well..
I have a cast iron wok that I made it in..but you can use a large skillet if you don’t have one.. I set the heat on high and add the teriyaki sauce from the chicken in the pan..letting it get HOT..before I slowly add the chicken…letting it cook completely on one side before I turn it… I push the chicken up the side of the I add other chicken , turning in the same manner..when all of my chicken pieces are done I transfer it to a separate plate…
Next I add the broccoli to the sauce remaining in the pan..tossing to cover each piece..once each piece is covered..I remove from the pan..
Next I heat the sauce I have made up from the packet, water , honey and chili flakes, in the microwave for three minutes…after it is heated I add it to the empty pan..
then I add the cooked chicken pack into the hot sauce…
being careful to make sure each pieces is coated…again moving the covered pieces up the side of the wok pan…at this point I add the toasted sesame…honey26
To serve I place 1/2 cup steamed rice to the plate…adding 3 oz chicken portion with the sauce…and serving the steamed broccoli on the side of the plate..honey18
( and yes I have been known to weight it ..if I am not sure!)
I hope you enjoy this as much as we did!!!


Jalapeno Jelly

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I love canning foods!! I hadn’t done it in years….I learned to can from my Grandma Swope..and she has been gone for many years… and I don’t know why…but I never tried canning without her..until now… I love canning! I can’t get enough of it! I have been a canning nut these days… This is my second batch of Jalapeno Jelly.. The first batch went so fast.. I didn’t even get to try it.. from the feed back that I received… it was a hit!

I love using lots of Jalapeno’s … I don’t use a food processor…which is how many recipes tell you to process your jalapeno’s… I don’t like to do it this way.. because I like for my jalapeno’s to be present in my jelly… so this is how I do it..
I use lots of Jalapeno’s….about three cups, sliced…then I place those in a large pan along with two cups of white vinegar…I use my Immersion blender and blend the mixture…into nice slivered bits… to this I had one box of Pectin …and let come to a boil….then once it boils for about three minutes.. I had 6 cups of sugar…about a quarter at a time.. mixing well and letting it dissolve before I had more…after all of the sugar is put it.. I bring it to a boil and let boil for two minutes….then I laddle into prepared jars… put on the seals..and back in a Boiling water bath for 10 minutes…easy peasy!
Here is the recipe! I hope you enjoy it as much as we do!

3 Cups of Jalapeno's sliced
2C white vinegar
1 box powdered pectin (6 tablespoons from a bulk jar)
6 C sugar – pre-measured into a bowl

1. Remove the tops and seeds of all peppers (keep 1 jalapeno with the seeds in for mild heat, more if you like). Measure three cups jalapeno's and vinegar…put in kettle…add PECTIN and stir well…2. Bring to a rolling boil, add sugar a quarter at a time…., then stir until melted. If your jelly starts to set immediately (mine did) you might find it helpful to use a whisk. But it will all melt eventually, so don't worry. Bring back to a rolling boil for 2 minute, then remove from heat. Pour into hot jars, adjust lids, and process in a boiling water bath for 10 minutes

Easy Peasy Oatmeal raisin cookie in a cup!


I wanted “something” after dinner tonight.. but wasn’t sure what.. And for some reason.. I was out of fresh ..canned or frozen fruit!!!! That usually never happens…??? So what’s a girl to do??? I have seen the zillion cookies in a cup on pinterest…While they all look wonderful…they were filled with butter and white sugar!
So I revamped it a bit.. and this is what I came up with! And I got to uuse my Paris CUP!

1/2 Cup oats ( not instant)
2 bananas mashed
1 tab cinnamon
2 Teaspoons Baking Powder
1 Tab Honey
4 tab raisins
3 Tab Oat flour ( or almond Flour)
1 tab vanilla
mix it all together and put in a large coffee cup and microwave for 75-80 seconds… let sit in the cup for a couple cool…and then dig in.. if you wanted you could put a scoop of banana ice cream on top!
cookie 13

Faux fried chicken bites! YUMMO!


This Faux fried chicken is crazy good folks!!! I can’t believe it’s not Chicken!! It is just as flavorful as a piece of your grandma’s best Fried chicken on a Sunday afternoon! And NO CHICKEN’S were killed to make it!! This is one for the recipe vault folks! Your children, grandchildren and even adults will love this recipe.. and it’s quick and easy!! Your kids and grandkids will ask for these over and much better than those pressed chick nugget things at some fast food joint! And so much better for them!! And well, let’s just say if you don’t tell them it’s tofu.. I won’t mention a thing!!! Sometimes the less they know..they better they eat!

Give these a try…and let me know what you think!!!

First thing first.. go find you some, Better Than Bouillon, No Chicken is Vegan certified…
sure to pick up the Vegetarian Base one’s.. They have a beef NO BEEF one too!nochicken

Mix The better than bouillon as follows:
Measure out your “Better than Bouillon” base into a small mixing bowl;
– break or mash up the base with a fork or spoon so that it is not one big glob;
– add a very little bit of boiling water to moisten the base and stir,
– keep adding just a little bit of boiling water at a time to the base mixture and stir
If you add “too much” water at one time to the base mixture,
the water and the base tend to remain separated.
Adding just a little bit of boiling water at a time enables you to use mechanical force with your stirrer to better get the water absorbed into the base mixture.

After you mix up enough to “cover” your Amount of Firm TOFU….put it in a container that is sealable… Next take the TOFU about you want to use.. I used about a quarter of my block. Only because I didn’t want to eat tooooo many of these….believe me I would of ate them all ..they are that good!! You can buy TOFU that is already cubed for you ..or if you bought the whole block of TOFU..cut the amount you want off the block..putting the rest back in some clean water and in the frig covered… Take you TOFU and cut into chunks.. and put into the Bouillon broth you have already made up. Let this marinade at least four hours and it is best , if you can let it marinade overnight. After you have marinated it… pat it dry with some paper towels… this is a important step..we want to get some of the extra moisture out of the TOFU… Once this is are ready to dredge into the flower mixture and spices…I used 1 cup of flour …2 Tab Black paper..2 Tab paprika…a dash of salt..I also used a little Texas seasoning from Tex Joy…I dredge the tofu, let it sit for about five minutes and then dredge it again…tofuch2 in a frying pan on the stove I placed..a small amount of refined coconut oil. This is best sometimes the regular coconut oil is a little too strong for frying. Get your oil nice and hot and start dropping in the Floured TOFU just like “fried” chicken.. it takes time.. using a medium to low heat..let the tofu pieces brown..I used a wooden spatula and moved the tofu over once on each side.. this takes patients.tofuch4.but it will be worth it.. once the TOFU is golden brown ,remove from pan and drain on a paper towel…serve can use any dipping sauce you fancy.. I like mustard with a little honey for mine..tofuch9 I hope you enjoy these.. please write and let me know how you liked them! And don’t forget to like my blog so you can follow me!!

Artisan Vegetable Tart

tart25 With a garden FULL of cherry tomatoes I needed something special to showcase these fresh little beauties!! So I came up with the “Artisan vegetable tart”, with Cherry tomatoes, caramelized onions, mushrooms and spinach! Yummo!
This was a huge hit with my family! I must say it turned it nicely!
And it was a breeze to make!! I hope your family enjoys it as much as we did, and it becomes a part of your “favorite” dishes! Let me a note and let me know what you think..and please follow my blog!!

Artisan Vegetable Tart
preheat oven to 400 degrees
1 1/2 cup flour (A/P white flour or almond flour)
1/2 Cup COLD butter ( if vegan use butter substitute or omit)
1/2 t. salt
1/2 Cup fresh shredded parmesan cheese or Vegan cheese or Nurtitional Yeast
1/2 t. lemon juice
1/2 Cup ICE cold water
Cut a stick of butter into 12 pieces and place in freezer ( if your vegan omit this)
In a food processor add flour, salt and parmesan cheese. Give it a twirl or two.. Next add butter through the food processor a time..plusing between adding butter. tart3Next add ice cold water One Tablespoon at a time..until it starts to form a ball.. you may not use all of the water.. watch the dough..after each addition of water.. once it comes together.tart4.stop adding water and let it twirl around. Remove dough from bowl and wrap in plastic wrap and put in refrigerator around 20 minutes.tart5 Put the toppings together while you wait!

Whole grain Brown mustard (enough to cover pastry)
Crushed garlic ( about 8 Tablespoons)
1 large onion sliced
8 mushrooms sliced
1 cup of cherry tomatoes sliced in half
1/2 Cup fresh loose spinach
1/4 cup shredded parmesam cheese, vegan cheese or nutritional yeast

In sauté pan add onion with a little bit of vegetable broth and sauté onions,tart11 once the onions are nice and soft add the mushrooms and cherry tomatoes..heattart12 , just until the tomatoes are heated through. tart13DO NOT OVER HEAT!! OR YOUR TOMATOES WITH BE MUSHY!!! Set aside to cook just a little..

Get your dough from the refrigerator and roll out the dough into a rectangle…it doesn’t need to be perfect. In fact you don’t want it to be.. It’s artisan…tart6
Once the dough is rolled out.. spread the Whole grain mustard over dough,tart7 next add chopped garlic,tart8 then add loose leaf spinach all over crust..tart14making sure to arrange nicely and breaking off any stems…next add the tomatoes, onion, mushroom mixture.tart17.making sure to drain the mixture before adding to the tart…if you like you can sprinkle cheese, vegan cheese or nutritional yeast over the top before baking. Once everything is in place on the tart..start at one end and roll up slightly..going in a circle motion all around the tart ( see example)tart19 Place on cookie sheet to bake. Bake until crust is golden brown.. around 25-35 minutes..tart20 remove and let sit 10-15 minutes before serving.tart28 ENJOY!
PS I love when my recipe is shared but please don’t copy it..Link back to my page! Thank you!

Orzo & Cherry Tomato Salad

salad23Cherry Tomato Orzo Salad Recipe

8 ounces orzo pasta
Black Olives sliced
1 pint red cherry tomatoes, sliced in half
1 pint yellow cherry tomatoes, sliced in half
1 green pepper sliced thin and chunked
1 large cucumber, peeled and chopped
2 green onions, thinly sliced
2 Tbsp minced fresh oregano
Juice of a lemon
Black pepper to taste

1 Bring a large pot of well salted water to a rolling boil. Add the orzo, stirring it so that it doesn’t stick to the bottom of the pan. Cook, uncovered, at a high boil until al dente, cooked through but still a bit firm. Drain the pasta and rinse with cold water to stop the pasta from cooking further.

2 Put pasta in a large bowl. At this point you can make ahead and chill until you are ready to serve . Toss with the rest of the ingredients, the tomatoes, cucumber, green onions, green pepper,black olives, oregano, lemon juice, and black pepper.

Stuffed Poblano Chiles

•6 large poblano chiles or green bell peppers
•4 Tab vegetable broth
•1 medium onion, finely chopped
•2 cloves garlic, finely chopped
1 can fire roasted tomatoes
•2 jalapenos, seeded and chopped
•1/2 red bell pepper, finely chopped
•1/2 cup chopped fresh cilantro
•1 tsp ground cumin
•1 cup of lentils cooked
•1-3 tsp hot sauce, to taste
•freshly ground black pepper, to taste
First you need to fire roast the peppers.. you can do this under the broiler or on the outdoor grill. I use the broiler..keep a close eye on them.. they will burn fast.. I then remove them from the broiler pan and place in a paper bag,peppers2 until cool enough to touch..peppers8 once you can work with them.peppers9 Take them out of the bag..and split down the middle so you can stuff. (carefully remove the seeds)

Heat 4 tablespoons of vegetable broth. Add onion, garlic, jalapenos, red bell pepper, can of fire roasted diced tomatoes (drained) cilantro and cumin, and cook over medium heat until golden brown for about 4 minutes.
Remove pan from heat and stir in lentils, hot sauce.peppers10 Carefully Spoon the mixture into the hollowed chiles and sprinkle with nutritional yeast, if desired.

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