Kim’s Delicious Recipes
Mostly Healthy
Some Just Fun :)
Longevity is so important to both OF US
As we “mature” we aim to find a balance between health, adventure and fun!
The importance of fueling our bodies with great nutrition is my goal.
I’m “over the Moon” to shaRE WITH YOU SOME OF MY FAVORITE RECIPES!
Lynn’s Amazing Toasted Coconut Granola
Ingredients:
3 cups old-fashioned rolled oats
1 cup raw pumpkin seeds, hulled
1 cup raw sunflower seeds, hulled, (or hemp seeds)
2 cups wide unsweetened coconut flakes
2 cup raw pecans, coarsely chopped, ( or walnuts)
3/4 cup pure maple syrup, preferably Grade A
½ cup brown sugar
1/2 cup light olive oil, (or avocado oil)
6 oz (1-1/2 C) dried cranberries, coarsely chopped
2 tsp coarse salt
2 – 3 cups of puffed Kalmut
Ingredients:
Preheat oven to 300 degrees. Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 minutes, until granola is toasted, about 45 minutes. I like it very toasted.
Remove granola from oven. Let cool completely before serving or storing in an airtight container for up to 1 month.
Roasted Broccoli Parmesan Chicken
Ingredients:
28 oz raw boneless, skinless chicken breast
1 medium bunch (about 20 oz) broccoli with stems
4 cloves garlic, peeled and smashed
1/2 teaspoon kosher salt
2 teaspoons olive oil
2 1/2 cups Rao's Tomato Basil sauce
1 cup shredded low-fat mozzarella cheese
Lightly sprinkle with parmesan cheese
Instructions:
Preheat oven to 450.
Dice chicken and cook until pink is gone.
Trim about 1 inch off broccoli stems and discard. Slice the broccoli stalks in half lengthwise.
Place the broccoli and the garlic cloves on a 9X13 inch baking pan and spray both sides of the broccoli florets and stems with olive oil.
Season both sides with salt and roast cut side up about 10 minutes, until the broccoli is browned on the bottom. Turn the broccoli and garlic and roast an additional 10 minutes until tender and browned and crisp.
Add chicken, top with marinara sauce and mozzarella. Sprinkle with parmesan cheese
Return to the oven and bake until hot and the cheese is melted, about 10 minutes.
Serves 4
Cottage cheese and veggies - oh so good!
Ingredients:
1 1/2 cup (12 ounces) 2% cottage cheese (1 Leaner)
1 cup (149 g) cherry or mixed small tomatoes, halved (2 Greens)
1/2 cup (52 g) cucumber, striped with a peeler, sliced 1/4" thick and quartered (1 Green)
1 1/2 ounces avocado, sliced (1 Healthy Fat)
1/2 tsp Everything but the bagel seasoning (2 Condiments)
Directions:
Place cottage cheese in a large bowl.
Add tomatoes and cucumbers.
Top with sliced avocado and then sprinkle.
Everything but the bagel seasoning.
Garnish with a few chopped pistachios if desired.
Makes 1 Serving
Creamy Turkey broccoli bake
Ingredients:
2 lbs cooked turkey breast
4 cups diced broccoli
4 slices lean turkey bacon, cooked and chopped up
3 cloves garlic, minced
1 cup unsweetened almond or cashew milk
¾ cup reduced-fat Ranch dressing
2 cups low-fat shredded cheese
Instructions:
1. Chop your turkey into bits.
2. Mince your garlic cloves.
3. Preheat the oven to 350.
4. Keep a small bit of your bacon drippings in the pan. Cook the garlic cloves (don’t brown). Toss in the turkey and cook for about 1 minute mixing it all together. Dump in the milk and ranch. Mix over medium/low heat for about 2-3 minute until slightly thickened.
5. Add in 1 cup of cheese. Mix EVERYTHING all together thoroughly. Then fold it in with the broccoli and bacon.
6. Dump the casserole in a large casserole dish. Pour the remaining cup of cheese over the top of the casserole. Cook for 15 minutes at 350 until cheese is nicely melted.
To make this a complete lean and green meal, you could always increase the veggies to 6 ½ cups OR serve with a side of another steamed veggie.
Serves 6
SPAGHETTI SQUASH BREAKFAST CASSEROLE
Ingredients:
3 cups (16.38 oz) cooked spaghetti squash (6 greens)
17.70 oz raw ground turkey ~Yields 15 oz cooked (3 leaners)
6 eggs (2 lean)
1 cup (4 oz) shredded reduced fat cheese (1 lean)
2 cups (10.52 oz) chopped fresh bell peppers (4 greens)
1 cup (2.54 oz) chopped brown mushroom (2 greens)
2 cups (2.36 oz) chopped spinach (4 greens)
1 cup (5.26 oz) sliced cherry tomatoes for topping (2 greens)3/4 tsp salt (3 condiment)
1 tsp pepper (2 condiment)
¼ cup chopped red onion (4 condiments)
Directions:
Cook the spaghetti squash in the oven or microwave. Saute the onions, ground turkey, peppers, and mushrooms until cooked and tender. Set aside
Pull apart the insides of the spaghetti squash with a fork. Set aside.
Mix all ingredients together thoroughly. Pour into a 8x8 or 9x9 baking dish. Top with tomato slices. Bake at 375 degrees for 1 hour. The dish is ready when the center is firm and set. Let cool for about 5 minutes and serve.
Makes 6 servings