Healthy Version of Peanut Butter Balls

A friend of mine sent me the link to this recipe. I am glad I  tried it! The kids loved them! Thanks Leah, for the link!

1 - cup honey 
1 1/2 - cups creamy peanut butter 
2 - cups dry powdered milk 
3 - cups quick or old fashioned oatmeal, uncooked 
1 - 2 - tablespoons wheat germ 
(I used a wheat germ flax seed mix) 
1/2 cup mini chocolate chips (optional) or 
graham cracker crumbs (optional) 

Mix all together with hand mixer. Form into balls with hands and freeze on a baking sheet lined with waxed paper until firm. Remove from freezer and store in a large zip lock bag in the refrigerator. 

Optional: If using chocolate chips add them with all the ingredients and roll into balls. If using graham cracker crumbs. After rolling into balls , roll into graham cracker crumbs and then freeze. I have always used either or but not both, my little guy loves the chocolate chips and my dd doesn't. You can also leave out the wheat germ if you do not have any one hand. It wont alter the texture or taste. It was just a perk I added to sneak in some goodness. 


Recipe from: Mommy's Kitchen

Spinach Tomato Soup

I am not sure where I originally saw this recipe, but after trying it, I knew it was a keeper! The problem is I do not have the exact recipe! I have searched the internet and have found different versions (some with pasta added), but I loved the original so much I knew I had to try to duplicate it. This is how I make it to my liking, you can adjust the herbs and seasonings to your taste as well.

It is so quick and delicious...not to mention healthy!

1 can great northern beans
1 can diced tomatoes
16 oz chicken broth
3 or 4 oz of frozen spinach
chicken breast, cooked and shredded  (optional: I have eaten it both ways and loved them both!)
small onion, diced
1/2 tsp basil
1/4 tsp oregano
1/2 tsp garlic powder
salt and pepper to taste

Combine in sauce pan, simmer for 10 - 15 minutes.

Quick and delicious!

Reindeer Treats

I saw these on Pinterest and will be doing these with the kids. Aren't they adorable?

 I was not able to link to the original source, but you should be able to get the idea by just looking at the picture! Nutter butter cookies dipped in chocolate on a stick...simple and yummy!

Black-eyed Pea Stew

We recently went to a finger food supper and someone brought this delicious soup! I knew I had to get this receipe from the man who brought it....it is definitely a keeper!

1 package (16 ounces) smoked sausage links, halved lengthwise and sliced
1 small onion, chopped
2 cans (15 ounces each) black-eyed peas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, drained
1 can (8 ounces) tomato sauce
1 cup beef broth
1/4 teaspoon garlic powder
1/4 teaspoon Cajun seasoning
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon hot pepper sauce
1-1/2 cups frozen corn, thawed

In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain.

Stir in the peas, tomatoes, tomato sauce, broth and seasonings.

Cook and stir for 10-12 minutes or until hot and bubbly. Stir in corn; cook 5 minutes longer or until heated through.

Peanut Butter Crispies

I found this recipe on this blog several months ago. My kids love them and they are somewhat guilt-free!

1 1/2 tablespoons coconut oil
2 cups peanut butter
1/2 cup honey
4 cups Brown Rice cereal
1 good handful (about a 1/2 cup) of mini-chocolate chips

In a large pot on the stove top, melt the coconut oil and peanut butter on low heat. Then, add in the honey and stir well.

Remove from heat and fold in rice crispy cereal.

Once everything is well-incorporated, place in a parchment lined or greased 9×13 pan. While it is still warm I added the chocolate chips and pressed them down a little so they stick.

Southwest Chicken Wrap

This is a family favorite. They are so yummy!

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)
Sour cream (optional)

6 burrito-sized flour tortillas

DIRECTIONS:
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

Strawberry Mango Salsa

photo and recipe courtesy of McConkie Menu

3/4 Cup Strawberries, finely diced
3/4 Cup Mangos, finely diced
1/4 Cup Red Onion, finely chopped
6 Basil Leaves, finely chopped
1 TBSP Fresh Lemon Juice
1/4 tsp. Sea Salt
1/4 tsp. Black Pepper

Combine all ingredients and allow to sit in the refrigerator for a few hours, covered.