Categories
Recipes

Breakfast Burrito

These healthy breakfast burritos make for a delicious meal that can be fully prepped ahead of time and stored in the freezer for the easiest grab and go breakfast ever! Make up a batch to save time on those crazy busy mornings.

Reasons to love these breakfast burritos

  • Easy to prepare: This recipe only requires a few short steps and can be made in one pan!
  • Perfect for meal prepping: Make them up in advance and you’ll have breakfast for days!
  • Freezer-friendly: Make up a batch and store them in the freezer until ready to eat.
  • A balanced breakfast: These burritos are loaded with protein and also contain fiber from the spinach and whole grain wrap.
  • Filling and satisfying: Due to their fiber and protein content, these burritos are incredibly filling and will leave you feeling satisfied for hours.
  • Delicious and flavorful: Despite the simple ingredients list, these burritos have lots of flavor in every bite!

Healthy Breakfast Burrito variations, Substitutions, and Add-ins

  • Protein: Sub in regular or turkey breakfast sausage for the chicken sausage; add cooked black beans.
  • Veggies: Add or sub in cooked diced mushrooms, bell peppers, or diced tomatoes.
  • Flavor add-ins: Add jalapenos or some hot sauce or spices to the egg mixture.
  • To make gluten-free: Use gluten-free wraps instead of whole-grain
  • To make dairy-free: Use dairy-free cheese instead of regular cheese or leave out the cheese out altogether
  • To make vegetarian: Leave out the chicken sausage or sub in black beans

Breakfast Burritos

These healthy breakfast burritos make for a delicious meal that can be fully prepped ahead of time and stored in the freezer for the easiest grab and go breakfast ever! Make up a batch to save time on those crazy busy mornings.
Course Breakfast, Snack
Cuisine American
Servings 10
Calories 264 kcal

Ingredients
  

  • 10 whole grain tortilla shells 10 inch
  • 6 eggs
  • 4 chicken sausage links cut into small pieces
  • 6 oz. feta cheese or goat cheese
  • 10 oz. frozen spinach thawed and water squeezed out
  • 1 tbsp. olive oil
  • ¼ cup white onion chopped
  • ½ tsp. pepper
  • ¼ tsp. salt

Instructions
 

  • Over medium heat, heat olive oil. Add onion and chicken sausage.
  • Sautee onions and chicken sausage for about 5-8 minutes. Or until sausage is cooked through.
  • While the onions and sausage are cooking, in a small bowl scramble the eggs with the salt and pepper.
  • Add the eggs to the onions and sausage. Stirring occasionally. Once the eggs are just about fully cooked. Add in the spinach and cheese. Stir until well combined.
  • Remove pan from stove. Allow the egg mixture to cool to room temperature before placing in wraps.
  • Once cooled, evenly distribute the egg mixture among the ten tortillas, leaving about an inch around the edge to fold in the ends.
  • Roll up the burritos tightly, tucking in the ends.

Notes

If you wish to freeze, wrap each burrito tightly in foil once you’re done assembling each burrito. Place in a large zip lock bag or container and freeze for up to three months.
To reheat the frozen breakfast burritos:
Oven method: Preheat the oven (or toaster oven) to 400 degrees F. Place the burritos wrapped in foil on a baking sheet. Bake for 30-40 minutes or until the tortilla is lightly browned and crispy and the fillings have heated through.
Microwave method: Unwrap the burritos from foil and place in the microwave for 1-2 minutes or until heated through.

Nutrition

Serving: 1burritoCalories: 264kcalCarbohydrates: 20gProtein: 14gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 137mgSodium: 850mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 3660IUVitamin C: 2mgCalcium: 169mgIron: 2mg
Tried this recipe?Let us know how it was!

Categories
Recipes

Pumpkin Streusel Bread

It’s September, which means its pumpkin season! Too soon for some but not in our house! Pumpkin recipes are a staple in our household during the fall season and this pumpkin bread with streusel topping fits the bill perfectly. Moist and full of flavor then topped with brown sugar streusel with a sprinkle of walnuts makes for the perfect breakfast, snack or dessert.

Did you stock up on canned pumpkin yet? Either grab that can from your pantry or go to the store and buy a can because this is the best pumpkin bread ever!

Ingredients

Bananas. Is it just me or does everyone end up with leftover ripe bananas at the end of the week that you feel guilty throwing out? These muffins are the perfect way to use up leftover ripe bananas you have hanging around.

Pumpkin Puree. Be sure to get pumpkin puree, not pumpkin pie mix. Pumpkin pie mix will have added sugar.

Greek Yogurt. Adds a little protein and makes the bread extra soft and moist. 

Eggs. They give the muffins structure and moisture while binding everything together.

Unsweetened Applesauce. This is a great substitute for oil in baking recipes to decrease the fat and calories but keep the moistness of the muffin. When substituting applesauce for oil in baking, the ratio is typically 1:1. So if the recipe calls for 1/4 cup of oil, use 1/4 cup of applesauce. This works perfectly with muffins and quick breads.

Cream Cheese. The “secret” ingredient. I’ve been on this kick of adding cream cheese to bakes good and other meals. I just love the creamy texture it gives to the bread. 

Oat Flour. Feel free to use all-purpose flour, wheat flour or oat flour. To make my oat flour I take quick oats place them in a NutriBullet or food processor and pulse until it becomes flour consistency. Then measure the flour out. Bam! Oat flour.

Old-Fashioned Oats. In addition to the oat flour I like to add some actual oats for some texture to the bread.  

Baking soda and baking powder. A leveling agent that provides lift and helps the top of the muffins rice.

Honey. Adds sweetness. Honey will also increase the moistness and softness in the muffins.

Nuts. I prefer to use walnuts; however you an use whatever nut (or seed) yo u love or have on hand.

Vanilla. Doesn’t everyone add vanilla extract to all baking for added flavor?

Spices. Ground cinnamon and salt provided some added flavor.

Pumpkin Streusel Bread

It's September, which means its pumpkin season! Too soon for some but not in our house! Pumpkin recipes are a staple in our household during the fall season and this pumpkin bread with streusel topping fits the bill perfectly. Moist and full of flavor then topped with brown sugar streusel with a sprinkle of walnuts makes for the perfect breakfast, snack or dessert.
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10
Calories 259 kcal

Ingredients
  

  • 2 ripe bananas mashed
  • ¾ cup pumpkin puree
  • ¼ cup Greek yogurt plain or vanilla
  • 2 eggs
  • ½ cup applesauce unsweetened
  • 2 oz. low fat cream cheese softened
  • 2 cups oat flour
  • ½ cup old-fashioned oats
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1/4 cup honey
  • 1 tsp. vanilla extract
  • 1 tsp. all spice

Topping

  • 3 tbsp. all-purpose flour
  • ¼ cup lite brown sugar
  • 2 tbsp. butter melted
  • ¼ tsp. cinnamon
  • ¼ cup walnuts chopped

Instructions
 

  • Preheat oven to 350°F. Spray a 9 x 5 loaf pan with non-stick cooking spray.
  • Combine mashed bananas, pumpkin puree, Greek yogurt, eggs, applesauce, honey and vanilla in a large bowl. Mix together until well combined. Set aside.
  • Combine oat flour, oats, baking powder, baking soda, spices and salt in a medium bowl and stir well.
  • Add flour mixture to the banana and pumpkin mixture. Stir until well combined.
  • Pour batter into loaf pan.

Pour batter into loaf pan.

  • Combine flour, brown sugar, butter, cinnamon and chopped walnuts in a small bowl. Mix until well combined.
  • Sprinkle the streusel topping over the top of the pumpkin loaf.
  • Place pumpkin loaf in the oven and bake for 55-60 minutes or until a toothpick in the middle comes out clean.
  • Remove from oven and let cool before cutting.
  • Enjoy.

Nutrition

Calories: 259kcalCarbohydrates: 44gProtein: 8gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 36mgSodium: 172mgPotassium: 308mgFiber: 4gSugar: 18gVitamin A: 2966IUVitamin C: 3mgCalcium: 86mgIron: 2mg
Tried this recipe?Let us know how it was!

Categories
Recipes

White Chicken Chili

There are so many different varieties of chili, but this white chicken chili might be my favorite. It’s super easy to make! Throw all the ingredients in a slow cooker, walk away and let it cook. It’s creamy and full of spice, makes for that perfect dinner on a chilly night.

What you’ll need to make white chicken chili:

Shredded Chicken: I love using rotisserie chicken to make this white chicken chili. It saves time and adds some additional flavor. If you don’t have rotisserie chicken on hand, you can cook a couple of chicken breasts or thighs and shred them.

Chicken Broth: This will be the liquid base of the chili. I typically look for low/lower sodium chicken broth. This adds great flavor to the chili. If you don’t have chicken broth you can use a mixture of water and chicken or vegetable bullion.

Beans: “Beans beans the magical fruit” remember that as a kid? Beans are not a fruit but they are magical! They are loaded with fiber, protein, vitamins and minerals! You can use Cannellini or Great Northern beans or a can of each.

Onion: When chopping your own onion make sure the pieces are pretty much the same size. This will ensure they cook evenly. I love using my Vidalia chop wizard for this step of the recipe.

Jalapeno: Remove the seeds, membranes, and stems and finely chop them. They can be left out if you would prefer a milder chili.

Garlic: This will add more delicious flavor to the chili. I like to use my garlic press for this step of the recipe.

Green Chilies: The green chilies add some flavor to the chili.

Corn Kernels: Fresh or frozen corn kernels will work. They add some color, sweetness and crunch to the chili.

Lime: The squeeze of lime is as good as a dash of salt in bringing out the flavor of the chili.

Spices: All the spices combined bring a Smokey, spicy, southwest type of style flavor to the chili.

Cream Cheese: The secret ingredient. Cream cheese makes the chili a bit creamier and thicker.

Why I love this chili!

  • Delicious
  • Creamy
  • Easy to Make
  • Freezable
  • Great for an appetizer or meal
  • Cheap to make
  • Simple Ingredients

White Chicken Chili

There are so many different varieties of chili, but this white chicken chili might be my favorite. It's super easy to make! Throw all the ingredients in a slow cooker, walk away and let it cook. It's creamy and full of spice, makes for that perfect dinner on a chilly night.
Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins
Course Appetizer, Main Course, Side Dish, Soup
Cuisine American
Servings 6
Calories 337 kcal

Equipment

  • Slow Cooker

Ingredients
  

  • 4 cups chicken shredded
  • 4 cups low sodium broth vegetable or chicken
  • 2 cans Great Northern beans 15-ounce can, or Cannellini
  • 2 cans green chilies 4-ounce can
  • 2 cup corn kernels fresh or frozen
  • 1 tbsp. butter
  • 1 small yellow onion chopped
  • 2 jalapenos stem, seeds and membranes removed, chopped
  • 4 cloves garlic minced
  • 1 lime juice
  • 1 ½ tsp. ground cumin
  • ½ tsp. chili powder
  • ½ tsp. dried oregano
  • ½ tsp. salt
  • ½ tsp. pepper
  • ¼ tsp. paprika
  • 4 oz. low fat cream cheese softened

Optional Toppings

  • Greek Yogurt
  • Shredded Monterey jack cheese
  • Chopped fresh cilantro
  • Sliced avocado
  • Chopped green onion
  • Thinly sliced jalapeno
  • Corn chips
  • Corn bread

Instructions
 

  • Add shredded chicken to slow cooker.
  • Top with seasonings.
  • Add onion, garlic, beans, chilies, corn and chicken broth.
  • Cover and cook on high for 2 hours.
  • Add cream cheese and juice from a lime.
  • Stir well and heat for another 15 minutes or until the cream cheese has dissolved.
  • Serve and enjoy.

Nutrition

Serving: 6gCalories: 337kcalCarbohydrates: 42gProtein: 22gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 38mgSodium: 998mgPotassium: 413mgFiber: 11gSugar: 6gVitamin A: 386IUVitamin C: 14mgCalcium: 69mgIron: 2mg
Tried this recipe?Let us know how it was!
Categories
Recipes

Creamy Pesto Crockpot Chicken

Fall is approaching fast, which means it’s time to dust off your slow cooker for the next few months. This creamy crockpot pesto chicken is so easy and flavorful, you wouldn’t believe it only has a few ingredients! The perfect easy dinner recipe for busy weeknights.

This meal comes together in no time with just a handful of ingredients that we usually have on hand, which makes it a win in my books. The creamy pesto flavor is always a hit in our family, and we love to put it over a plate of farfalle pasta and steamed broccoli. But feel free to make it a stand alone meal with a side salad if that’s your thing.

Ingredients you need for this creamy pesto crockpot chicken

You don’t need much to make this delicious dinner! Here are the ingredients you’ll need:

  • Boneless Skinless Chicken Breast
  • Quartered Artichoke Hearts
  • Pesto
  • Lite Cream Cheese

Optional

  • Pasta
  • Broccoli

Tips for making this creamy pesto crockpot chicken recipe:

  • I made this recipe in a 6 quart slow cooker, I had enough room to double the recipe if needed. This recipe would also work in a 3-4 quart slow cooker.
  • I really, really, REALLY recommend using slower cooker liners. I will gladly pay the 50 cents or whatever they cost to not have to wash that beast!
  • Be sure to check the temperature of your chicken with a meat thermometer before serving, just to be safe. All slow cookers cook differently.

Creamy Pesto Crockpot Chicken

Fall is approaching fast, which means it's time to dust off your slow cooker for the next few months. This creamy crockpot pesto chicken is so easy and flavorful, you wouldn't believe it only has a few ingredients! The perfect easy dinner recipe for busy weeknights.
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Course Main Course
Cuisine American
Servings 6
Calories 335 kcal

Equipment

  • Slow Cooker

Ingredients
  

  • 1.5 lb. chicken breast boneless, skinless
  • 1 cup artichoke hearts quartered, 20 oz. jar
  • 1 jar Pesto 8 oz. Jar
  • 8 oz. low fat cream cheese

Instructions
 

  • Place chicken in bottom of crockpot.
  • Drain artichokes and place them onto of chicken.
  • Spoon pesto out of jar onto the chicken and artichokes.
  • Cut cream cheese into cubes and place onto the chicken, artichokes and pesto.
  • Give it a stir and turn the slow cooker on low.
  • Cook for 4 hours, stirring occasionally.
  • Serve with a side salad!

Optional

  • Cook farfalle pasta according to directions, drain and set aside.
  • Steam broccoli, drain and set aside.
  • Spoon pasta and broccoli into a bowl and top with the creamy pesto chicken.

Nutrition

Calories: 335kcalCarbohydrates: 9gProtein: 29gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 95mgSodium: 900mgPotassium: 513mgFiber: 2gSugar: 4gVitamin A: 814IUVitamin C: 1mgCalcium: 107mgIron: 1mg
Tried this recipe?Let us know how it was!
Categories
Recipes

Banana Walnut Muffins

These banana walnut muffins are the perfect way to use up overripe bananas! These moist and delicious muffins are great for breakfasts and snacks on the go, a wonderful addition to brunch or as a sweet dessert.

They are super quick, and easy to throw together, plus they are made with items you probably already have in your pantry, plus 3 ripe bananas.

Ingredients

Oat Flour. Feel free to use all-purpose flour, wheat flour or oat flour. To make my oat flour I take quick oats place them in a NutriBullet or food processor and pulse until it becomes flour consistency. Then measure the flour out. Bam! Oat flour.

Baking Soda. A leveling agent that provides lift and helps the top of the muffins rice.

Unsweetened Applesauce. This is a great substitute for oil in baking recipes to decrease the fat and calories but keep the moistness of the muffin. When substituting applesauce for oil in baking, the ratio is typically 1:1. So if the recipe calls for 1/4 cup of oil, use 1/4 cup of applesauce. This works perfectly with muffins and quick breads.

Honey. Adds sweetness. Honey will also increase the moistness and softness in the muffins.

Eggs. They give the muffins structure and moisture while binding everything together.

Bananas. Is it just me or does everyone end up with leftover ripe bananas at the end of the week that you feel guilty throwing out? These muffins are the perfect way to use up leftover ripe bananas you have hanging around

Nuts. I prefer to use walnuts; however you an use whatever nut (or seed) yo u love or have on hand.

Vanilla. Doesn’t everyone add vanilla extract to all baking for added flavor?

Spices. Ground cinnamon and salt provided some added flavor.

Can I convert this muffin recipe into a banana bread?

Of course you can! Muffins generally bake at higher temperatures than a bread loaf, so you’ll want to lower your oven’s temperature to make your muffin recipe in loaf form. In most cases, you’ll need to set your oven 25-50 degrees Fahrenheit lower than the muffin recipe recommends. The recommended temperature to cook this recipe is 375 degrees Fahrenheit which means 350 degrees Fahrenheit would be perfect for banana walnut bread!

How do I make bananas ripen faster for muffins?

Dying to make these banana walnut muffins but your bananas aren’t ripe yet? No worries! Below are a few tips to quickly ripen bananas.

  • To ripen bananas in 24 hours – Place the bananas in a brown paper bag and loosely fold the top to seal. Set the bag aside on the kitchen counter for 24 hours. Feel free to check the bag periodically to see how the bananas are ripening.
  • To ripen bananas in 12-18 hours – Place the bananas in a brown paper bag and add a ripe apple or tomato to the bag. Loosely fold the top to seal and set the bag aside on the kitchen counter for 12-18 hours. Make sure to check the bag periodically to see how the bananas are ripening.
  • To ripen bananas in 15-30 minutes – Preheat oven to 300 degrees Fahrenheit. Place unpeeled bananas on a baking sheet and transfer the baking sheet to the oven. Check on the bananas frequently. The bananas may leak a little which is normal. You want them to be shiny and black in color.
  • For the morning be sure to pair them with some protein, piece of crust less quiche, 1-2 hardboiled or some Greek yogurt.
  • Quick grab and go mid morning snack.
  • Late night dessert drizzled with some honey.

Banana Walnut Muffins

These walnut banana nut muffins are the perfect way to use up overripe bananas! These moist and delicious muffins are great for breakfasts and snacks on the go, a wonderful addition to brunch or as a sweet dessert.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast, Dessert
Cuisine American
Servings 12
Calories 166 kcal

Ingredients
  

  • 2 cups oat Flour
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • ½ cup unsweetened applesauce
  • ½ cup honey
  • 2 eggs
  • 3 ripe bananas mashed
  • ¾ chopped walnuts
  • 1 tsp. vanilla extract
  • 1 dash cinnamon

Instructions
 

  • Preheat oven to 375 degrees.
  • Line a muffin tin with paper liners or spray with nonstick cooking spray, Set aside.
  • In a medium sized bowl mix mix together all the wet ingredients. Mashed bananas, unsweetened applesauce, honey, vanilla extract and eggs. Set bowl aside.
  • In a separate medium sized bowl mix together all of the dry ingredients. Oat flour, baking soda, and cinnamon.
  • Make a well in the center of the dry ingredients and pour the wet ingredients into the center. With a spatula stir together. Scaping the side and bottom of the bowl making sure to mix all the batter together. Make sure not to overmix.
  • Gently fold in 1/2 cup of walnuts.
  • Fill muffin tin with batter 3/4 full. Top with remaining walnuts.
  • Bake on middle rack of oven for 25 minutes. Or when toothpick comes out clean.

Nutrition

Calories: 166kcalCarbohydrates: 33gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 27mgSodium: 167mgPotassium: 205mgFiber: 2gSugar: 16gVitamin A: 61IUVitamin C: 3mgCalcium: 18mgIron: 1mg
Tried this recipe?Let us know how it was!