Pumpkin Pie Apple Oats

Surprise!  It's a day in autumn ending in "y" so clearly, this post is about pumpkin.

Specifically, pumpkin pie oats.

Now that it's colder in the mornings, I've been craving warm breakfasts.  And oatmeal is always one of my favorites.  The quick cooking oats are perfect for a chilly morning, the apples provide some sweetness, and the cinnamon and pumpkin are super comforting.

I used Stevia for sweetener, but really it was only because I was out of both maple syrup and honey.  Both would be delicious! 

I topped my oats with some Trader Joe's Super Seed Blend and some organic sunflower butter, and it was a super hearty and filling breakfast!

For more great recipe ideas, check out the What's Cookin' Wednesday Link Party at Buns in My Oven!

Pumpkin Pie Apple Oats
Serves 1

1 cup unsweetened cashew milk (or milk of choice)
1/2 cup quick cooking oats
1/2 cup pumpkin puree
1/2 tsp. pumpkin pie spice
1/2 chopped apple
1 tsp. vanilla extract
2 packets of Stevia (or sweetener of choice)

Bring milk to a boil in a small saucepan.  Once it boils, add the oats.  Stir occasionally, for about 1-2 minutes or until oats thicken.  Once thickened, remove from heat.  Add in pumpkin, pumpkin spice, apple, vanilla and Stevia.  Combine and add your favorite toppings!

Romano Vegetable Flatbread

Because who doesn't love a good flatbread?

This one was super easy to make, and can easily be turned into a pizza by multiplying up those toppings.

The romano adds a nice, salty contrast to the creaminess of the ricotta, and the veggies make it very filling!

For this, I did an individual flatbread, and used the DELISH Flatout flatbread - the trick is to prebake it for a couple minutes so it's nice a crispy, even with the toppings!

Romano Vegetable Flatbread

1 serving, 8 Smartpoints

1 flatbread (I used the Flatout that was worth 2 Smartpoints)

1/3 cup part skim ricotta cheese

1 tsp. olive oil 

14 grams Romano cheese

1/3 cup zucchini, chopped

1/2 cup broccoli, chopped

1/2 cup arugula or spinach

Pinch of Italian seasoning

Salt and Pepper

Preheat oven to 375.  Prebake flatbread for 2 minutes.

Saute veggies (except greens) until cooked through, but maintaining a bite (mine were about 5 minutes).

Spread olive oil on crust, and sprinkle with Italian seasoning.  Add ricotta and sprinkle with salt and pepper.  Spread veggies evenly on top, and then top with Romano cheese.

Bake at 375 for 5 minutes (or until cheese is melty!).

Crockpot Buffalo Turkey Soup

I mean, I guess it's a soup?  It's kind of a cross between a soup and a chili.

But it's super easy and super delicious.  Also, it's a makes a healthy portion for just 6 Smartpoints!  Chalk that up to the tons of veggies in it!

For those of you worried about the "buffalo" in the title, let me assure you, it' s NOT super spicy.  It's a flavor in the background and it does have some heat, but you aren't going to be diving for the ranch or the bleu cheese!

Crockpot Buffalo Turkey Soup
5 Servings - 6 Smartpoints per serving

1 lb. 93% lean ground turkey
4 garlic cloves, minced
2 cans black beans, rinsed and drained
1 large can (28 oz) + 1 small can (8 oz) tomato sauce
3 cups low sodium, fat free chicken broth
1 tbsp. smoked paprika
1/2 cup hot sauce
3 cups chopped zucchini
2 cups chopped broccoli
2-3 cups chopped kale

Spray a frying pan and cook turkey. Spray crockpot insert and add turkey to crockpot.  Add in garlic, black beans, tomato sauce, chicken broth, paprika and hot sauce and cook on low for 2 hours.

Add zucchini and broccoli and cook on low for 2 more hours.

Finally, add kale, and cook for one more hour.  Salt and pepper to taste.

Portion into 5 containers (about 2 1/2 cups per serving) or enjoy immediately!

One Pan Chicken and Baby Broccoli with Spicy Peanut Sauce

I made this MONTHS ago and totally forgot to post it.

My bad, because it's seriously delicious and super easy.  Everything, and I mean EVERYTHING, is pretty much cooked on one sheet pan.

I was inspired by the recipe in the book Sheet Pan Suppers, and then made a few adjustments to make it more points friendly. 

This dish serves 4 and it's a pretty good serving.  I basically dished out 1 chicken breast per person and then split the broccolini.  I served it along some cauliflower "fried" rice and it was perfect!

(There was more broccolini left on the sheet!)

Only 6 Smartpoints per serving!

One Pan Chicken and Baby Broccoli with Spicy Peanut Sauce
Serves 4 - 6 Smartpoints per serving 

Cooking spray
1 tbsp. brown sugar
6 tbsp. Better 'n Peanut Butter Original Peanut Spread (or PB2 mixed with water)
1 tbsp. sesame oil
1/4 cup Bragg's Liquid Aminos (or soy sauce)
1 tbsp. Siracha sauce
1 tbsp. rice vinegar
1/4 cup warm water
1 tbsp. freshly squeezed lime juice
1 pound broccolini
16 oz. uncooked boneless skinless chicken breast

Preheat oven to broil, with rack 4 inches from heat.  Line a baking sheet with aluminum foil and spray with cooking spray.

For the sauce, whisk together brown sugar, peanut butter, sesame oil, liquid aminos, siracha, vinegar, water and lime juice until smooth.

Lay chicken breasts and broccolini on baking sheet.  Coat with sauce evenly.   Once done, arrange chicken and broccolini in a tight layer.    Broil, flip the chicken halfway through and the broccolini is cooked through (about 10-12 minutes, but keep an eye!)

Portion among four plates and serve!

Spinach and Pasta in Garlic and Oil

Super simple.

Nothing fancy.

But REALLY delicious.

I didn't overly season this because I wanted to be able to use it as an option for different things.  Several days I did it as a bed for an Italian seasoned chicken breast.  A couple nights I added a portion into some veggies I was frying up with some paprika and had it as a side dish.


The recipe made about 8 servings and each serving was 3 Smartpoints.  I really used a LOT more spinach than pasta to bulk it up!

Spinach and Pasta in Garlic and Oil
8 servings - 3 Smartpoints per serving

2 cloves minced garlic
12 oz chopped frozen spinach, thawed
6 oz whole wheat or protein pasta (I weighed it uncooked and used the points from that)
2 TBSP. extra virgin olive oil.
Salt and pepper to taste

Cook pasta according to package directions and drain.  Heat oil in skillet and add in garlic, stirring until slightly browned.

Add in spinach and cook until warmed through.  Add in pasta and toss until coated.  Salt and pepper to taste.

Cookbook of the Week: Sheet Pan Suppers

Happy Sunday all!

Just a quick little intro to this week's cookbook of the week!

So basically, Sheet Pan Suppers is a book of recipes that can all be made on a sheet pan.  And there really aren't that many other pans required for most of them!

I played around with 2 recipes from here:

Cheesy Baked Polenta with Fresh Herbs
Quick Chicken and Baby Broccoli with Spicy Peanut Sauce

Keep an eye out later this week for the recipes!

20 Minute Chicken Enchiladas

This may have been one of the easiest things I have ever made.

I got the recipe from here: 

And it is actually about 2 dishes?  But still worth it!

I actually followed this recipe pretty strictly, except I didn't shred the chicken.  I had some cooked Trader Joe's chicken on hand that was already in cubes so I just used that.

This recipe makes 6 servings, with a serving size being 2 of the enchiladas.  I served it with some roasted veggies and it made a super filling dinner for just 8 Smartpoints, for those counting!

20 Minute Chicken Enchiladas

Cookbook of the Week: The Busy Woman's Cookbook

So, during my move this summer, I discovered something.

I have a LOT of cookbooks.  A LOT.

With the new year, I decided to make a sort of resolution - use 1 cookbook a week and try (or more likely adapt) 2 recipes from it.

I figured 2 was an easy number.

So this is the first installment!

The first cookbook is The Busy Woman's Cookbook, where all the recipes feature 3 or 4 ingredients max.

So, true facts - this is not the healthiest cookbook in the world.  However, it is easily adaptable to make healthy!

The two recipes I'm adapting this week are taco baked chicken and a strawberry kiwi salad.  Look for those coming up soon!

In the meantime, if you are interested in this cookbook, it is available on Amazon!


Busy Woman's Cookbook

Pumpkin Pie Smoothie

Yes, it's yet more pumpkin.  But I can't help it.  I'm addicted.

This is a delicious and healthy smoothie that's like fall in a cup.   It also features one of my favorite tricks - using half a frozen banana instead of ice.  Makes the smoothie super thick and creamy.

Pumpkin Pie Smoothie
(serves 1)

1 1/2 cups milk of choice (I used unsweetened almond cashew)
1/2 cup pumpkin puree
1/2 frozen banana
1/2 teaspoon pumpkin pie spice
1 scoop vanilla protein powder of choice

Blend and enjoy!

Roasted Rosemary Potatoes

Let's face it, who doesn't love french fries?

Though, I'd also venture to say, most of us don't love all of the grease and fat that goes along with them.

Enter the roasted potato.

I've struggled for a while getting roasted potatoes exactly right - crispy on the outside, but creamy on the inside.  And with this recipe, I finally did!

You can really use any small potato for this.  I bought a bag at the store that had a mix of red, gold, and purple and those were delicious!

This is a super easy and delicious side dish for any meal!

Rosemary Roasted Potatoes

1 1/2 lbs. small potatoes, cut into small wedges
1 tbsp. extra virgin olive oil
1/2 tsp. dried rosemary
1/2 tsp. salt
1/4 tsp. pepper

Preheat oven to 450.  Once potatoes are cut into wedges, put in a large bowl and add olive oil, rosemary, salt and pepper.  Stir until the potatoes are coated.

Spread in a single layer on a baking sheet.  Bake for 20 minutes.  Remove from oven and stir.  Bake for another 15 minutes.

Enjoy!

Sweet Chili Chicken Tostadas

If you checked out my recipe for Crockpot Sweet Chili Chicken, then this one is for you!  Because pulled chicken is great, but what do you DO with it?

Make tostadas!

These tostadas are sweet and spicy, with a nice crunch from the broccoli slaw and a bit of tank from the goat cheese.  The measurements on this are for one serving but could easily be doubled and tripled for a group!

Sweet Chili Chicken Tostadas
(Serves 1)

1/2 tbsp. extra virgin olive oil
1 1/2 cups broccoli slaw
1 tbsp. toasted sesame seeds
3/4 cup Crockpot Sweet Chili Chicken
1 oz. crumbled goat cheese
2 corn tortillas

Preheat oven to 400.

In a large frying pan, heat oil over medium heat.  Add broccoli slaw and cook for 2 minutes.  Add sesame seeds and cook for four more minutes.

Top each tortilla with the cooked broccoli slaw, the chicken, and the goat cheese (divide evenly among both tortillas).

For crunchy tortillas, bake in the oven for 15 minutes.  For a little less crunch and little more chewy soft taco texture, bake for 10.

Lemon Roasted Vegetables

Easy.  Light.  Perfect for summer.

I love roasted veggies as a rule, I just think the roasting brings out a fantastic flavor.  I decided to try and spice things up with a little lemon and loved the results!

I used broccoli and yellow squash but this could really be done with any vegetables you like!  The recipe made about 4 servings, but it could certainly be adjusted up or down as needed!

Lemon Roasted Vegetables

4 cups chopped vegetables
Juice / rind of 1 lemon
1/2 tsp. sea salt
1 tbsp extra virgin olive oil
1/8 tsp. black pepper

Preheat oven to 425.

In a large bowl, combine vegetables, lemon juice, rind, sea salt, pepper, and olive oil.  Stir to combine.

Place in a single layer on a baking sheet.  Roast for 10 minutes.  Take out and stir vegetables, and continue cooking for 15 minutes (keep an eye, if you like them a little less done!).

Avocado and Goat Cheese Toast

I've been seeing the avocado toast / avocado and egg toast all over Pinterest.  And I love it.  Because anything avocado is okay in my book.

But honestly, I've never met any dish that goat cheese couldn't improve.

I loved this both with and without the egg (as you can see in the pic!).  The goat cheese adds a nice tang and compliments the avocado deliciously!

This is quick, easy and filling breakfast - sometimes I also cut the egg in half and have half on each slice of toast.  If you want to be even quicker, substitute a 100 calorie pack of Wholly Guacamole for the avocado!

Avocado and Goat Cheese Toast

1 half Haas avocado
2 slices multigrain bread
1/2 lemon (for juicing)
1 oz. crumbled goat cheese
Pinch red pepper flakes
Salt and pepper to taste
Egg (optional)

Toast the 2 slices of bread.  Mash the avocado half until creamy.  Squeeze the half lemon, add the pinch of red pepper flakes, and stir.  Add salt and pepper to taste.

Spread mixture evenly on the toast slices.  Divide the goat cheese in half on top of the avocado.  Top with egg if desired!

Sweet Potato Hash with a Poached Egg

Hash is great, right?  I mean it's basically a meal where you can use up anything you have in your fridge.  And there is nothing wrong with that.

This hash is healthy and delicious, with a sweetness from the sweet potato and a kick from the spices.  I've actually tried it with 2 different kinds of cheeses - shredded cheddar as well as goat cheese - and both were delicious, so feel free to use what you want!

Word to the wise - par cook your sweet potato, because my goodness those things take time!  I partially cooked mine in boiling water for about 25 minutes.  It was a big sweet potato, and actually gave me three servings of this hash!  Also, the times below are really dependent on how small you chop your sweet potato and the texture you like.  I like mine crisp and a bit charred so if you like it less so, just keep an eye on it!

This is a very, very filling meal!  Great protein from the egg and the beans, and some great healthy fat from the avocado!  And it can easily be doubled or tripled as well!

Sweet Potato Hash with a Poached Egg
(serves 1)

1 cup partially cooked sweet potato, chopped
1/2 tsp. minced garlic
1 tsp. coconut oil
1 cup chopped zucchini
1/2 cup black beans, rinsed and drained
1/4 cup shredded reduced fat cheese (I used cheddar) or 1 oz. goat cheese crumbles
2 tbsp. avocado, chopped
1/2 tsp. chili powder
1/2 tsp. sweet paprika
1 egg

Melt coconut oil over medium heat.  Add garlic and saute 1 minute.  Add sweet potatoes, and cook for 7-8 minutes, stirring occasionally.  Add zucchini, and cook for another 7 minutes.  Add in black beans and spices, and cook for another 2 minutes.  Reduce heat to low, stirring occasionally while egg is poaching.

Just before serving, add cheese to the hash, allowing it to heat through and melt.  Place hash into a bowl and top with avocado and poached egg.  Enjoy!

Brussel Sprout, Sausage, and Yellow Squash Pasta

This was a result of basically having a lot of little amounts of stuff left, if I'm being perfectly honest.

But, as sometimes happens, things that aren't exactly planned out turn out the best!

I tested it out one more time just to make sure I wasn't so hungry the first time anything would taste good!

This is super filling and delicious.  This recipe makes one serving but could be easily doubled or tripled!  The thing about pasta is that, on its own, a serving isn't that big.  But this recipe bulks it up with a lot of goodness so it's an extremely satisfying dinner!

As a note, I used a combined spice - the Penzeys pasta sprinkle - in this.  If you don't have that, you could just use garlic, oregano, basil and thyme, which is the combination of the sprinkle.  Just a dash of each should work!

I also used the precooked sausage crumbles in the interest of saving time, but feel free to cook up your own sausage!

Brussel Sprout, Sausage, and Yellow Squash Pasta

1/2 cup cooked pasta
3/4 cup chopped yellow squash
1 cup chopped Brussel sprouts
2 tsp. olive oil
1 clove garlic, minced
1/2 tsp. Penzey's pasta sprinkle
Pinch of red pepper flakes
1/2 cup sausage crumbles (precooked)
2 tsp. reduced fat mozzarella
Salt and pepper to taste

Cook pasta according to package directions.  Reserve about a 1/3 cup of the cooking water.

Heat the olive oil and garlic over medium heat, saute for about a minute.

Add squash, Brussel sprouts, pasta sprinkle, red pepper flakes, and salt/pepper and cook for about 5 minutes.  Add in the sausage and cook for another 6 minutes (or until the veggies are done to your liking.  I like mine a bit charred and crunchy so I added another minute or so).

Add reserved pasta water to create a 'sauce' - cook for another 2-3 minutes.  Add in 1/2 cup of cooked pasta and combine.  Sprinkle cheese over the top to melt.

Serve immediately.

Crockpot Buffalo Chicken Macaroni and Cheese

It's winter.  That means it is time for comfort food.

And what is more comforting than macaroni and cheese?  And what's easier than a crockpot?

I found this recipe on Pinterest from the Crockpot Gourmet, and it looked absolutely delicious.  But, as I am trying to be healthier, I wondered if I could maybe modify it to make it a little better.

At least a little, it's still macaroni and cheese.

This was the result, and it was absolutely delicious!  Rich and creamy with a nice kick from the buffalo sauce.  When I input the ingredients into MyFitnessPal, it came up with the calculation of 488 calories per serving, which is about a cup.  It's super filling, so a cup with a nice side salad would be a perfect meal!

I made a few changes, using vegan butter and greek yogurt, as well as reduced fat cheese and coconut - almond milk.  I also used whole grain pasta (and tried it with gluten free as well) and both were delicious.  Some added protein and healthy ingredients and you can't tell the difference!

And, it's even better the next day.  I actually doubled this recipe and had lots of leftovers!

Crockpot Buffalo Chicken Macaroni and Cheese
(Serves 5 - 488 Calories per Cup)

1 lb. boneless, skinless chicken breasts
2 cups low sodium, fat free chicken broth
1/2 cup Frank's hot sauce
1 tsp. garlic powder
1/2 tsp. onion powder
8 oz. whole grain pasta
3 tablespoons butter (I used vegan butter and it was delicious!)
2 tbsp. flour
2 cups unsweetened almond or almond coconut milk
1/2 cup 2% Greek yogurt
2 cups reduced fat sharp cheddar cheese

Spray crockpot insert.  Place the chicken breasts, hot sauce, chicken broth, garlic powder, and onion powder in the crockpot and stir to combine.  Cook on high for 3-4 hours.

Remove cooked chicken and shred with a fork, then add back into the crockpot.  Pour the pasta in the crockpot and cook in the sauce for about 30 minutes (or until done).  If you need to, add a splash more chicken broth.

When the pasta is near done, melt butter in a saucepan and whisk in flour.  Cook for a minute, whisking constantly, to cook out the flour taste.  Slowly pour in milk, whisking until smooth.  Then add Greek yogurt, whisking until it is melted into the sauce. 

Bring to a simmer - about 4-6 minutes - until sauce thickens.  It won't be as thick as a regular cheese sauce but it will thicken up!  Remove from heat and add cheese, stirring until melted and smooth.

Add cheese sauce to crockpot and stir to combine.  Turn the crockpot to low and let it sit for an additional 15-20 minutes.

Serve and enjoy!

Rolo Stuffed Cookie Cups

So let's just classify this as one of those occasional treats.

Because we all need those!

These are super simple and super delicious.  And bonus, you can make a lot, so they are great for a crowd!

Now, you could totally use whatever homemade chocolate chip cookie recipe you have to make these.  But I had no time the day I was making these and I spotted a tub of ready made Toll House cookie dough in the store so I just picked that up and used that.

Warning:  You will want to eat way more than one!

(Thanks Mom for the pic since I totally forgot to take a picture!)

Rolo Stuffed Cookie Cups
(Makes 24 cookie cups)

1 tub of Toll House cookie dough (this was big, I only used about half)
1 bag of Rolos

Preheat oven to 350 and spray a 24 cup mini muffin tin with nonstick cooking spray.

Using a spoon, spoon about a tablespoon of the dough.  Roll into a ball and place in each muffin cup.

Bake for 11-12 minutes.  While those are baking, unwrap the Rolos.

When the cookies are done, remove from the oven and simply press a Rolo into the center of each muffin cup.  Leave in muffin tins to cool completely (this is important - the Rolo melts from the heat of the cookie and if you don't let it cool all the way they will not come out of the tin easily!).  Once the tin is cooled, I actually threw the whole tray into the fridge for about 20 minutes to make sure the candy cooled back down completely.

Then, take a knife to loosen the edges and the cups will pop right out!

Great with a cup of tea!

Mexican Egg White Omelette

It's probably no secret, considering what's been on this blog, that I love breakfast food.

I would literally eat breakfast food for all three meals if I could.

I'm also a huge fan of anything that I can include either avocado or guacamole in.

So Mexican omelette?  Sure.

True fact - I don't like salsa, but for anyone who does it would probably be delicious on top of this!

I'll also be sharing my little omelette trick because I absolutely am incapable of flipping an omelette without destroying my kitchen.  This trick puffs the omelette up a bit,  making it borderline frittata like, and makes the eggs a little more done on the bottom - which I personally love, but if that's not your thing, flip away!

This is also really protein packed, between the egg whites and the black beans, and a dose of good healthy fats from the guacamole (you totally could use homemade, however I'm a big fan of Wholly Guacamole because the work is done and it's all natural!).

The whole omelette comes out to be about 275 calories (per the recipe builder on MyFitnessPal), which makes it perfect for breakfast!  The chili powder does give a kick, it's not too spicy but if spice isn't your thing, you might want to reduce that to a 1/4 teaspoon!

Mexican Egg White Omelette
(Serves 1)

1 cup chopped zucchini (or vegetable of choice!)
1/4 cup rinsed and drained black beans
1/2 tsp. chili powder
1/4 tsp. cumin
1/2 cup egg whites
2 tbsp. guacamole
2 tbsp. reduced fat shredded Mexican blend cheese
Couple dashes of hot sauce (optional)

Spray a small frying pan with your favorite spray, and cook zucchini and black beans for about 4 minutes on medium heat.  Add in the chili powder and cumin and cook for an additional minute.

Add in the egg whites, along with the hot sauce.  Let the egg whites set up a bit, and then, using a spatula, gently push the edges in, allowing the uncooked egg whites to move to the sides of the pan.  Repeat this process until the eggs are about 3/4 of the way cooked through.

And now for the trick.

Take a lid larger than your frying pan, and place it on top.  This captures the heat / steam and will cook the rest of your eggs!  There is no set time (mine took about a minute, but it's something you have to watch!)

Then, spread the guacamole and sprinkle the cheese on one half of the omelette.

Then, using the spatula, gently fold the empty half over the top, and cook for an additional 30 seconds or so to ensure the guacamole and cheese are heated through.

Then, serve and enjoy!

Side Dish: Chickpea and Veggie Paprika

Chalk this one up to trying to use leftovers and creativity!

A smoky, savory side dish that has a boost of protein and goes well with just about anything!

Side note:  You could pretty much use any veggies you have on hand.  I was using some leftover broccoli and cauliflower that I had steamed during my meal prep!

Chickpea and Veggie Paprika
(Serves 1)

1/2 cup of broccoli and cauliflower (precooked)
1/4 cup chickpeas, rinsed and drained
1 tsp. coconut oil
1/2 tsp. smoked sweet paprika
Salt and pepper to taste


Melt 1 teaspoon of coconut oil in a frying pan.  Add in veggies and chickpeas and cook about five minutes on medium heat.  Add paprika, salt and pepper, and cook for another 2-3 minutes. 

Serve immediately.

Crockpot Banana Peanut Butter Oatmeal for One

I got this little beauty for Christmas!

It's a Lunch Crockpot - perfect for taking on the go and warming whatever you'd like to warm!  Best thing about it is the portion control, it's a single serve container!

In reading up on it, the instructions say that raw food, such as meats, shouldn't be cooked in it.  It's pretty much a warming device.

But, I figured, hey, oats are probably different.  For one, undercooked oats aren't going to hurt you, they are just going to taste not so great. 

So I figured I'd give some oatmeal a shot.  Again, this recipe is for single serve, however you could triple it and make it in a regular crockpot as well, and then just store the leftovers. 

What You Need

1/2 cup of oats
1 cup of milk of your choice (I used unsweetened almond coconut)
1/2 banana
1 tbsp. natural peanut butter







I combined all the ingredients in the single serve bowl, stirred well, and placed it in the crockpot.  I left it for an hour and when I removed the lid, hot and creamy oatmeal was waiting for me!

To top it off, I added a teaspoon of organic honey and a teaspoon of chia seeds.

Great for a cold winter weekend morning!