White Bean, Kale and Chicken Sausage Soup

This cold weather is killing me - I feel like the summer cannot come fast enough.  With this weather, I have been in the mood for soups and chili to keep me warm!  I love to make soup because: A. It makes a whole bunch B. You can make it really healthy and tasty, and C. It makes me feel really warm and fuzzy :)

Here is one that is super easy and healthy.  Try it out on the next super cold night, you will not be disappointed!

White Bean, Kale and Chicken Sausage Soup

Ingredients:
4 Chicken Sausage Links (I like the Al Fresco), cut into 1 inch bites
2 Yellow onions, sliced thin
1 Package of shredded carrots
2 Cans, White Beans, drained and rinsed
2 Garlic cloves, minced
1 Head of Kale, rinsed, dried, and cut into small pieces
1 42 oz. Box of Reduced Sodium Chicken Broth
12 oz. Water
1/2 t. Smoked Paprika
1/2 t. Cumin
Salt 
Pepper

Directions:
Heat a Dutch Oven over medium/high heat with just 1/4 cup of water.  Once the water is hot, add in the chicken sausage and brown (around 10 minutes).  After the chicken sausage is browned, add in the onion and season with salt and pepper.  Cook the onions for about 10 more minutes until they are soft. Add in garlic, cumin and paprika and cook for 2 more minutes.

Add in the broth, beans, carrots, and water and stir.  Cover and cook on low for about 1 hour, stirring occasionally.  Add in the kale and cook covered for another 15 minutes.  

Ground Chicken Lettuce Wraps - 20-Minute Meal!

So I don't know if you have had them, but the lettuce wraps at PF Changs are *SO* good! I keep trying new ways to copy cat them at home and these have been the best so far!

I decided to make a yummy cold peanut noodle to go with them and it really made them great! Adding the carrots for crunch and it is really well balanced :)

I will make the noodles again - maybe with some sautéed chicken mixed in - it really is an easy and versatile dish!

Hope you guys love these as much as we did!

Ingredients:

1 lb. Ground Chicken (I am sure turkey or beef would be great too)
1 T. Dark Sesame Oil

1 Small Onion, diced

1 T. Minced garlic

1 T. Minced ginger

Peanut Noodles (Recipe Below)

1 C. Shredded Carrots

1 Head of Boston Lettuce

Salt

Pepper

For Peanut Noodles:

1/2 box of whole wheat spaghetti (cooked according to directions)

1 T. Natural Peanut Butter

2 T. Dark Sesame Oil

2 T. Low Sodium Soy Sauce

1 T. Brown Sugar

1 T. Sesame Seeds, toasted

Whisk all ingredients together (minus the pasta) until smooth.  After Pasta is cooled, toss with sauce and store in refrigerator. I will sometimes make the pasta the day before - let it really take up the flavor and it makes  a weeknight meal take about 10 minutes!  So easy :)

Directions:
Heat oil in a skillet on medium high heat.  Add onion, garlic and ginger and sauté for 5 minutes.  Add in ground chicken, salt and pepper and sauté until the chicken is cooked through and browned. To create wraps, I like to have it as a "do it yourself" fun dinner.  My kids LOVE these too - they like to put wraps together and they call the noodles "peanut butter pasta" which makes it very cool!

This recipe makes 4 servings, which is about 3 lettuce wraps a serving.  Other toppings that also work; steamed edamame, crushed peanuts, and bean sprouts.  Here is my finished lettuce wrap!  Try it out - you will not be disappointed! 

Frozen Peanut Butter Banana Bites

So I am always looking for new snacks and I think Pinterest is a great place to find healthy and delicious treats!  I saw a picture for some banana bites and I tweaked it a little and made it my own!  A little messy to make but really good - when you freeze the bananas they taste like ice cream!

Give it a try you will not be disappointed :)

Ingredients:

1/2 C. Dark Chocolate Chips

2 Large Ripe Bananas cut into 1/2 inch disks (approx. 24 disks)

1/4 C. fresh ground Peanut Butter (I am addicted to the Whole Foods kind!)

2 t. Coconut oil

Directions:

Place banana disks on a cookie sheet and top each one with about a teaspoon of peanut butter.

Mix together chocolate chips and coconut oil in a microwave safe bowl.  Microwave for 1 minute - stir and heat for another minute or so until melted.  Using a fork dip each peanut butter topped banana disk in the dark chocolate and place on a freezer safe dish. Freeze for about 3 hours and enjoy!  My kids LOVED these and they didn't even ask what it was - they both just assumed it was ice cream - BIG mommy success! Mine came out a little messy but I didn't have much patience - I think with a bit more time they could have looked better :)

Cooking Is My Happy Place 2.0

So I have totally been M.I.A. - we have been trying to readjust the way we eat over here! It is really hard when you love to cook as much as I do - to make things that are not only fun and exciting but also healthy.  Well I like a challenge so I decided to switch over the vibe of this blog to food that is not only healthy but also tasty and fun to make!  We all like to eat well but it doesn't mean we have to sacrifice being healthy!

So if you are looking for a blog where you can find clean eating recipes spiced up a bit - you are in the right place!  I will be trying out my own recipe mixed with some that I think look yummy on Pinterest :)

To start it off - Here is a simple oven baked salmon that I made with a delicious greek style salad!  It really makes the dish taste great and because I used fat free greek yogurt it is totally guilt free!

Enjoy my healthy foodie friends :)

Oven Baked Salmon with Greek Style Salad
Serving: 4

Ingredients:
4 4-6 oz. Salmon Filets
1 Yellow Bell Pepper, Chopped
1 Medium Cucumber, Chopped
1/4 Red Onion, Finely Chopped
1C Non-Fat or Low Fat Plain Greek Yogurt
Juice of a Lemon plus 1 Lemon to squeeze over salmon filets
4 T. Fresh Dill, Chopped plus extra for garnish
2 T. White Wine Vinegar
Salt
Pepper

Directions:
Preheat Oven to 450 Degrees.

Mix Together all ingredients besides the salmon, set aside to marinate flavors together.

Spray a cookie sheet with non-stick cooking spray and place salmon filets skin side down. Sprinkle Salmon with Fresh Ground Pepper and Sea Salt. Cook for 12-15 minutes until salmon is cooked through.  Squeeze the juice of 1 lemon over filets.

Serving size is 1 Cup of salad and 1 4oz. salmon filet