Indulgence: S'more Cookies

Nothing says summer like s'mores. Am I right? Or am I right? We love s'mores, but we have one little problem... we don't have a fire pit. It's makes it a little hard to make them the traditional way, and I'm not brave enough to let my kids do it using our gas stove, so these are our next best alternative. :) And though we try to keep things healthy around here, an indulgence every now and again is just fine. Happy 4th of July!

Indulgence: S'more Cookies
24 SERVINGS 
PREP: 12 minutes           COOK: 12 minutes            READY IN: 24 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 11 Tablespoons unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 1/2 cups flour
• 1/2 cup semi-sweet chocolate chips
• 1 heaping cup of mini marshmallows
• 1-2 packages graham crackers, broken into squares (I used 24 squares, but how many squares you use will ultimately depend how much dough you put on top of them)
• 3 regular sized Hershey’s bars, broken into single squares

DIRECTIONS

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1. Mix together the butter, brown sugar, and sugar together until nice and creamy.
2. Add in the eggs, one a a time. 
3. Once mixed, add the vanilla. Mix.
4. Add the baking soda, sea salt, and flour. Mix together.
5. With a large spoon, or spatula, mix-in the chocolate chips and marshmallows.
6. Chill the dough for one hour in the refrigerator.
7. Preheat the oven to 375º.
8. One a cookie sheet, lined with parchment paper, lay out the graham crackers, side by side. (For step by step pictures, click here).
9. On top of each graham cracker, place a tablespoon of dough on top. (I used my regular sized cookie scoop and it worked great).
10. Bake the cookies for 5-6 minutes, add the Hershey bar to each graham cracker cookie and bake for another 5-7 minutes. Let the cookies cool completely (I threw them in the freezer for about 20 minutes) and cut them with a sharp knife.

Enjoy!
Recipe from The Girl Who Ate Everything.

Southwest Pasta Salad

We had a nice little get away a few weeks ago and headed down to Lake Mead with a group of friends. It was a much needed get away. But when stuck on a beach for hours on end (I'm not complaining) you better go prepared with coolers of food. I started looking for foods that would be filling and easily stored and came across this beautiful salad. It's fresh, filling and is perfect for picnic or beach settings. So to sum it up...its perfect for SUMMER!

Southwest Pasta Salad
6-8 SERVINGS 
PREP: 10 minutes           COOK: 20 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 4 cups package bow tie pasta
• 1 1/2 cup frozen corn
• 1 can black beans, drained and rinsed
• 1 1/2 cup chopped peppers
• 1/4 cup chopped red onion
• 1/4 cup cilantro

Dressing Ingredients

• 3 tablespoons olive oil
• 3 tablespoons rice vinegar
• juice from 4 limes
• zest of 1 lime
• 1 teaspoon sugar
• 1/4 teaspoon garlic powder
• 1 1/2 teaspoons chili powder 
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne
• pinch of salt

DIRECTIONS

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1. In a large pot, cook pasta according to package. When pasta has 1-2 minutes left, add in frozen corn. 
2. Drain pasta and corn and rinse with cold water.
3. While pasta is cooking, drain and rinse black beans. Chop peppers, onion and cilantro. 
4. Combine beans, peppers, onion and cilantro with pasta in a large bowl. 
5. In a blender or resealable jar, combine all ingredients for the dressings and mix until combined. Pour over pasta and mix well. 
6. Best served when chilled for a few hours. 

NUTRITION FACTS

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Without Dressing

   1 cup serving    217 calories  1g fat  44g carbs   9g protein    7g sugar   

With Dressing

   1 cup serving    300 calories  9g fat  49g carbs   9g protein    10g sugar   

Enjoy!
Recipe adapted from Chelsea's Messy Apron 

Chicken Tikka Masala

A bunch of ladies in my neighborhood got together and made a cookbook of our favorite recipes and I was so excited to try some of them out! This one in particular. I've heard so many good things about masala and this dish lived up to my expectations. I made it a little a lot too spicy, but I like some kick to my food. But don't let the spicy-ness scare you...its EASY to tame that!

Chicken Tikka Masala
4-6 SERVINGS 
PREP: 2 hours           COOK: 30 minutes            READY IN: 2 hours 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 3-6 chicken breasts, cut into bite-size cubes
• 2 teaspoons black pepper
• 2 teaspoons cayenne pepper (or any other red pepper will do)
• 2 teaspoon cumin
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1 cup plain Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoon butter
• 1 jalapeño, chopped 
• 2 cloves garlic, minced
• 2 teaspoons coriander
• 1 teaspoon cumin
• 1 teaspoon garam masala (optional) 
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1 (15oz) can tomato sauce
• 1-2 cup evaporated milk

DIRECTIONS

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1. Cut chicken into bite-size cubes and place in marinade dish. 
2. Mix black pepper, cayenne pepper, cumin, cinnamon, salt and ginger together in a small dish. Sprinkle over chicken. 
3. Add yogurt and lemon juice to marinade dish. Let marinade for 1-2 hours or overnight. 
4. After chicken has marinated a bit, cook chicken in a skillet and set aside. 
5. In a separate skillet, melt butter. Add in chopped jalapeño and saute for 1 minute. 
6. Add in garlic, coriander, garam masala, cumin, paprika, and salt. Mix together well. 
7. Add in tomato sauce. Let it sit for 10-15 minutes on a simmer until it begins to thicken. 
8. Add chicken. 
9. Add in evaporated milk, 1/2 cup at a time, until you get the desired heat. 
10. Garnish with cilantro and serve over brown rice and quinoa mixture. 

NUTRITION FACTS

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   1 serving   335 calories  13g fat  19g carbs   36g protein   12g sugar   

Enjoy!

Skinny Strawberry Rhubarb Crisp

Every spring, my mother would whip up a rhubarb crisp so I'm somehow conditioned to want to do the same everytime I see rhubarb show up in the market. :) Fun fact on this crisp, though... my mom brought me rhubarb fresh from her garden all the way from Nebraska. I'm so spoiled and there's nothing better than garden fresh food. I really wish I would have the patience for my own garden, but I'm working on it. This year, we planted 8 plants (a mixture of tomatoes and zucchini). If they fair well, I'll consider growing my garden space next year. Until then, I'll support the local farmers. Someone has to do it, right? :) Anyways, this is a nice and sweet treat that tastes delicious and doesn't cost you too much in calories.

Skinny Strawberry Rhubarb Crisp
12 SERVINGS 
PREP: 25 minutes           COOK: 55-60 minutes            READY IN: 1 hour 25 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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STRAWBERRY-RHUBARB FILLING

• 1 pound strawberries, hulled and cubed
• 1 pound rhubarb (about 5 stalks), cut into bit-sized pieces
• 1/3 cup honey
• 3 tablespoons cornstarch
• 1 teaspoon vanilla

CRISP TOPPING:

• 4 tablespoons butter, melted
• 3/4 cup old-fashioned oats
• 3/4 cup white-whole wheat flour (I used King Arthur's)
• 1/3 cup brown sugar
• 1/4 teaspoon fine grain sea salt
• 3 tablespoons plain greek yogurt

DIRECTIONS

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1. In a 9x9 pan, mix together the ingredients for the strawberry-rhubarb filling (strawberries, rhubarb, honey, cornstarch and vanilla).
2. In a medium sized bowl, mix together the crisp topping ingredients (butter, oats, flour, brown sugar, salt and yogurt). 
3. Crumble the crisp topping mixture on top of the strawberry-rhubarb filling.
4. Bake for about 55-60 minutes, or until baked completely. Serve with a dollop of cool whip, or greek yogurt.

NUTRITION FACTS

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    1 serving    123 calories   .8g fat   28g carbs    2.5g protein    14.4g sugar   

Enjoy!
Recipe from COOKIE + kate

Crock Pot Barbecue Pineapple Chicken

I have to admit a little secret right now... I LOVE Sweet Baby Ray's. Seriously, I could drink the stuff. I've yet to find a barbecue sauce that comes even remotely close to this heavenly stuff. Have I scared you off yet? I hope not because this barbecue pineapple chicken, made with our Sweet Baby Ray's, is amazing. Not only is it one of the easiest recipes I've ever tried, it is chuck full of flavor! Perfect to put over rice, or you could even made a shredded chicken sandwich out of it. My husband loved it and I know we will be making it many more times on those days we need a quick, easy recipe.

Crock Pot Barbecue Pineapple Chicken
4 SERVINGS 
PREP: 5 minutes           COOK: 4 hours            READY IN: 4 hours 5 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 3 - 4 boneless skinless chicken breasts
• 20 oz can pineapple tidbits
• 18 oz. BBQ sauce (Sweet Baby Ray's - all the way!!)

DIRECTIONS

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1. Spray nonstick cooking spray on crock pot. Put chicken breast in bottom of crock pot
2. In a separate bowl, mix pineapple and BBQ sauce. 
3. Pour over chicken.
4. Cook on high for 3 - 4 hours. (Depending on your crock pot. Ours was finished in 4 hours, but some may take a little longer)
5. Shred chicken and enjoy over rice, or make a BBQ sandwich. Either way would be delicious!

NUTRITION FACTS

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    1 serving    372 calories   0.9 g fat   64.3 g carbs   23.6 g protein    46.5 g sugar   

Enjoy!
Recipe adapted from Sweet Little Bluebird

Honey Lime Chicken Kabobs

For nearly the entire summer, our dinners are made on the BBQ. We love spending our summer evenings outside, and dinner seems to be ready in a flash while the kids are happily playing in the yard. :) This is a random creation that we came up with last week, and it's now been declared a favorite. The flavor is sweet with a little kick (thanks to the red pepper) and it's lip-smacking delicious. Two thumbs up across the board, even from the kids.

Honey Lime Chicken Kabobs
6 SERVINGS 
PREP: 35 minutes           COOK: 10 minutes            READY IN: 45 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 1 pound boneless chicken breasts
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 lime, juiced
• 2 garlic cloves, minced
• 1/2 teaspoon red pepper flakes (add more if you want more spice to your chicken)
• 2 tablespoons cilantro, minced
• dash salt

DIRECTIONS

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1. Cube chicken into about 1 inch pieces.
2. In a medium bowl, mix together soy sauce, honey, olive oil, lime, garlic cloves, red pepper flakes, cilantro, and salt. 
3. Place chicken into the marinade, and put in the refrigerator for 30 minutes.
4. Put the chicken on skewers, and hang onto the marinade.
5. Place chicken skewers on the grill. While grilling, every 3-4 minutes turn the chicken, and baste it with the marinade.
6. Grill skewers for 8-10 minutes, or until done.

NUTRITION FACTS

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    1 skewer    191 calories   8g fat   6.8g carbs    22g protein    5.9g sugar   

Enjoy!

Banana Pistachio Smoothie

One of my husband's friends is famous for making pistachio smoothies. We have them at almost every friend gathering, which is almost weekly :) Well this last week was nothing different. As they were making it we were waiting for them to add in ice cream (how else would it get the silky smooth texture?). Well it never came. After all the times we've drank this we just realized there is NO ice cream in it. None at all. My husband and baby love these so I decided I had to share! Happy smoothie making!!!

Banana Pistachio Smoothie
4 SERVINGS 
PREP:2 minutes           COOK: 1 minutes            READY IN: 3 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 1 cup almond milk
• 1 handful spinach (about 1/2 cup)
• 1/2 banana
• 2 tablespoons pistachio pudding mix 
• 8-10 ice cubes

DIRECTIONS

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1. Put all ingredients into a blender. Blend until smooth.

NUTRITION FACTS

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   1/2 cup   130 calories  3g fat  24g carbs   2g protein   16g sugar   

Enjoy!