Recipes You Have To Try.....

Sorry for the leave of absence here on the byrd lately... but something has happened to me.  It's called pinterest, and I'm in deep..... real deep.  I have found so many great inspiring things on there that I find myself waste away all and any free time I have on there, although waste I would call it not.  Anyways..... I also have been busy testing out some of the new recipes that I have been pinning.  Here are a few you HAVE to try!

Spring Pizza - I made this for dinner one night.  It's incredibly light but filling.  I actually like this better than regular pizza!  I made it with a spring salad on the side and I have to say it was the perfect combination.

Doughnut Breakfast Muffins - These were incredibly easy to make and the house smelled heavenly.  I made these for breakfast on Saturday morning.  I also made a large fruit salad with fresh berries.  I did make a few changes to make them healthier.  I substituted the regular flour for wholewheat flour,  the sugar for splenda and the milk for non dairy almond milk. 

 - I loved these Buttermilk Oatcakes with Raspberry Compote!  So did the byrdie family.  I made these Sunday morning and topped them with a smidge of low fat whipped cream.  They were so yummy with the raspberry compote alone that no syrup was needed!  I made enough to freeze for a quick and easy weekday breakfast for the little byrdies.  They were also super filling.... two were more than enough for the mama!

Pizza Cupcakes - now I hate the name of these because to me cupcakes are suppose to be sweet, but that is what they are called.  I made these for an easy dinner on Saturday night.  The little girlie byrds helped me.  Again I made them healthy by subbing out a few things, like making them whole wheat and using reduced fat cheese.  I also omitted the pepperoni and made them with veggies.  I highly recommend making a few with spinach and cherry tomatoes as I did!  They were so good!  I served these with homemade pizza sauce for dipping.  I paired this with fresh diced veggies and some of my skinny dip.

Turkey Taco Lettuce Wraps - I made these for dinner tonight for the hubbs.  He loved them and ate them up!  I made them exactly as the recipe called for.  I also diced up some avocado and tomato to put on top.  The hubbs added some reduced fat shredded Mexican blend cheese and lowfat sour cream.  The best part is at only 134 calories in two, yes two of these.... it is the perfect recipe to make for that man in your life who needs a lot of food to get full!  I highly recommend you try this!  The mama kept hers vegetarian by having hers with black beans. 

Genius Blondies - Now this is the crowning achievement of my week!  These ooey gooey chocolate chip blondie bars are sooooooo good!  Like, I could live on them and eat nothing else for the rest of my life good!  Now here is the kicker..... they are egg free, flour free and they have only 74 calories per bar!  Now.... don't run away when I tell you this, don't be scared, but they are made from..... beans!  I am serious!  I know it sounds weird but trust me, you have to try these!  I can totally vouch for them.  Oh and so can the hubbs :)

Healthy Eats on the Cheap.... Cauliflower Soup

So with a house full of sickies.... it was only natural to make a big pot of soup.  I wanted to make something different than the usual chicken noodle.  Something a little more hearty and wholesome.  I thought about making potato soup.... but I really wanted to make something with a little more veggies and a little less starch.  I had a big beautiful head of cauliflower sitting in the fridge that I got at the farmers market for cheap.  Then I remembered a recipe I had been saving, a soup that mimicked a hearty potato soup made from cauliflower.  This soup was met with smiles and even a second helpings.  It's the best of all things.... easy, wholesome, healthy,  yummy and cheap!

Ingredients

• 2 tablespoons butter
• 2 cups onions, finely chopped
• 4 ½ cups cauliflower (florets, about 1 head)
• 3 cups potatoes  (peeled and diced)
• ½ cup carrots, finely chopped
• 1 teaspoon caraway seed
• 6 cups reduced-sodium fat-free chicken broth
• ½ teaspoon salt
• ¹⁄₈; teaspoon black pepper , freshly ground

Directions

Melt butter in dutch oven over med. high heat.  

Add onion and cook until onion is soft and starts to brown, about 4 minutes.  

Add cauliflower, carrots, potatoes and caraway seed.  Cook for 6 minutes until the cauliflower starts to brown. 

Add broth.  Bring to a boil.

Reduce heat and simmer for 20 min. until veggies are tender.

Slightly mash veggies with potato masher.  Add salt and pepper.

Serve with a crusty bread, or whole grain crackers

Recipes You Have To Try.....

So each of my kiddos have been sick for the last week!  One at a time of course... so it drags out.  First the baby byrd, then the Haylei byrd and now the Sumo byrd.  Sheesh!  Oh and the daddy byrd is not feeling so hot today... so guess who is probably next?  Yep... that aside, since I have been stuck inside my house all week, I have been using it to my advantage.  I have been pretty busy purging and organizing the house.  I have also been cooking up a storm trying a whole bunch of new recipes!  Gotta love Pinterest!   I wanted to share a few of the recipes I have made over the last week that I really really loved!

Cumin Lime and Chickpea Salad (pictured above) -   I actually made this today... I ate it with a dollop of greek yogurt and some lavash.  It is super yummy and easy and... duh duh duh duh healthy!  The baby byrd actually stole it from me and ate it up!

 

Puffed Pancakes - I made this on Sunday morning with fresh fruit and powdered sugar... it was so deli-sh!

 

Salsa Poached Eggs and Grits - I made this one on Friday night.  I used couscous instead of grits, which totally worked.  Brown rice would work well too!  Also if poached eggs aren't your thing... you could cook the eggs separate to your liking ( my hubby prefers over medium).  This was really quick and yummy.  Would be awesome for Breakfast. 

Cucumber Tomato Salad - The husband could not get enough of this!  Again simple, cheap, healthy, yummy and is great on day two as well.  This would be perfect to pack in a lunch with a small pita to spoon it into! 


Have any awesome recipes I should try?  Please leave a comment with a link if you do!  I am always looking for new things to try!

Skinny Tacos on Homemade Whole Wheat Flour Tortillas....

Two out of the three byrdies are sicky over here at the byrdie house.  So needless to say the mama byrd was stuck inside all day.  This is not always a bad thing though... it gave me the opportunity to make some yummy and healthy homemade flour tortillas to go with the tacos I was planning on making for dinner. 

What was so great about these tortillas is that they are made with half whole wheat flour and no lard!  Find the recipe here....


Skinny Tacos Recipe

Ingredients

• Lean & Spicy Taco Meat (recipe follows)
• 3 cups shredded romaine lettuce
• 3/4 cup shredded reduced-fat Cheddar cheese, (3 ounces)
• 3/4 cup diced tomatoes
• 3/4 cup prepared salsa
• 1/4 cup diced red onion
• Homemade Flour Tortillas ( or store bought whole wheat tortillas) 

Directions

 To assemble, fill each taco shell with (in any order): a generous 3 tablespoons taco meat, 1/4 cup lettuce, 1 tablespoon cheese, 1 tablespoon tomato, 1 tablespoon salsa, 1 teaspoon onion.

Lean and Spicy Taco Meat

Ingredients

• 8 ounces 93%-lean ground beef
• 8 ounces 99%-lean ground turkey breast
• 1/2 cup chopped onion
• 1 10-ounce can diced tomatoes with green chiles, preferably Rotel brand, or 1 1/4 cups petite-diced tomatoes
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground chipotle chile, or 1 teaspoon chili powder
• 1/2 teaspoon dried oregano

Directions

 Place beef, turkey and onion in a large nonstick skillet over medium heat. Cook, breaking up the meat with a wooden spoon, until cooked  through, about 10 minutes. Transfer to a colander to drain off fat. Wipe out the pan. Return the meat to the pan and add tomatoes, cumin, ground chipotle (or chili powder) and oregano. Cook over medium heat, stirring occasionally, until most of the liquid has evaporated, 3 to 6 minutes.


261 per serving : Serving size 2 tacos