Vanilla Bean Chia Pudding

A simple healthy recipe gets a kick of intense vanilla flavor in this Vanilla Bean Chia Pudding...

Okay, you all- I finally jumped on the chia seed bandwagon, and now I am wondering why I ever waited so long. I may have had a little bit of a prejudice against them before because all I could think of when someone mentioned chia seeds were chia pets. Do you all know what I am talking about? (And now that jingle from the television commercial is stuck in my head- Chi, chi, chi, chiaaaa... ;) )

But nevertheless I had been kind of curious about chia seeds for the past few months, but I had no clue where I would even buy them here in small town West Virginia. Then lo and behold, one day I was shopping at my local ALDI and there they were on the shelf- a bag for less than $3! I mean, what did I have to lose really? So I grabbed a bag and started asking around to my fellow food bloggers what were their favorite ways to enjoy and prepare them. Many said that they loved sprinkling them over yogurt (which is yum, by the way) or mixed into smoothies. But again and again, they mentioned chia pudding.  

The first couple of times that I tried making chia pudding I got the ratios off, and my pudding ended up more like a slurpy mess.  But this latest attempt? I nailed it! :) I decided that I want to stick to a simple chia pudding recipe, but added a kick of intense vanilla flavor. By stirring in a simple teaspoon of vanilla bean paste, this healthy and easy to make pudding becomes almost like a creamy vanilla dessert. You could also substitute a teaspoon of vanilla extract, but trust me on this- splurging a little for some good quality vanilla bean paste is so worth it for this recipe. Enjoy this Vanilla Bean Chia Pudding simply as is or feel free to top it with your favorite fruits, berries, or nuts... 

Pan Seared Salmon with Asparagus & Sweet Potato "Rice"

I am partnering with Mazola Corn Oil today to bring you all this heart healthy & flavorful recipe for Pan Seared Salmon with Asparagus & Sweet Potato "Rice"...

This Pan Seared Salmon with Asparagus & Sweet Potato "Rice" is a heart healthy powerhouse dish, folks. From how it is cooked to each and every ingredient in this, there isn't one thing about this delicious recipe that isn't good for your ticker. ;)

Which is great news since February happens to be American Heart Health month! 

Keeping my heart healthy and heart disease at bay has always been a concern of mine. My grandfather on my dad's side died when I was less than a year old from a heart attack. Though I met him, I really have no memories of him. 

And growing up, I watched my father make strides to stay healthy and active. Having had both of his parents die before the age of 50, he was determined to not give his genetics any additional help. 

Staying active and eating healthy, leading a healthier lifestyle, and keeping the "bad stuff" in moderation was something I learned to do in my life early on.

When Mazola Corn Oil reached out to me to develop a heart healthy recipe to share with you all for American Heart Health month, I was more than eager to get on board. I did the research and made sure to pack this fresh & flavorful dish with plenty of the heart healthy good stuff- salmon, sweet potatoes, red bell pepper, walnuts, asparagus, and Mazola Corn Oil...

Light & Healthy Broccoli Cheddar Soup

This one pot, weeknight friendly Light & Healthy Broccoli Cheddar is packed full of fiber rich veggies... 

When my son was younger, he pretty much refused to eat any vegetable that was green. It didn't matter how I prepared it or tried to hide it, the second that he saw a hint of green he would scoff and turn his nose up at it.

But that all changed the day he had Broccoli Cheddar Soup from Panera for the first time.  I am not sure what made him try it that day, but he was hooked... and he was eating broccoli, folks!

I wasn't going to question it. ;)

There are tons of copycat recipes floating around out there for Panera's Broccoli Cheddar soup, so what makes my version so special? Because A. It is 100% vegetarian. B. No cornstarch or flour was used to thicken this soup thanks to my secret fiber rich ingredient. & C.  Despite all of these healthier changes I made to this beloved recipe, my son was clueless. He gobbled down a bowl of this, exclaimed how much it tasted like Panera's, and then went back for seconds...

{Lighter} Strawberry Cheesecakes for Two

Okay, by now we all know that I am not the light food blogger or the healthy lifestyle chick.  I mean, I try to eat the balanced diet and all, but let's face it.... I have a sweet tooth.

A mean sweet tooth.  

When Brin from Bold Butter Baby approached me about becoming a monthly healthy recipe contributor to her blog, I scratched my head at first.  Has she seen my recipes?  I am definitely no two sticks of butter Paula Dean over here, but I am also no Ellie Krieger either.  

But I saw this as the perfect opportunity to challenge myself to develop at least one healthier recipe each month.  

Perfectly doable.

Now you all may be confused at this point...

Cheesecakes?  I am sure you all asking why in the world would I be starting a monthly healthy recipes blog contribution with a cheesecake recipe??  

Two words... Greek. Yogurt.

And I thought this duo of creamy cheesecakes would be absolutely perfect for that special Valentine's Day dinner you may be planning. ;)  

(By the way, did you catch my recipe for Herb & Apple Roasted Chicken yesterday? I should mention it is also waistline friendly & the perfect main course for a Valentine's Day dinner.)

What you will need:

4 oz. 1/3 less fat cream cheese, softened

1 5.3 oz. container of strawberry Greek yogurt

1/4 cup + 1 tbsp sugar (I am not an artificial sweetener fan, but you could substitute a low calorie sweetener to make this recipe even lighter.)

1 egg

1/4 tsp vanilla

1/2 cup of graham cracker crumbs

2 tbsp butter, melted

Two 4 inch springform pans (4 inch ramekins would work too- you just wouldn't be able to pop out the cheesecakes all pretty like I have ;) )

Preheat your oven to 300 degrees.  Spray cooking spray inside both of your springform pans and then wrap the bottoms and sides of the pans with foil.  

In a small bowl mix together the graham cracker crumbs, 1 tbsp of sugar, and the melted butter.

Place half of the graham cracker crumb mixture into each of the pans.  Lightly press the crumbs into the bottom and slightly up the sides of each pan.  Set both of the pans with the prepared crust on a baking sheet and bake for 8 minutes.

While the crusts are baking, whip up your strawberry cheesecake batter.  In a medium bowl, beat together the cream cheese, Greek yogurt, and sugar until smooth and creamy.  Now beat in the egg and the vanilla.  

Once the crusts are done, allow them to cool slightly- maybe 10-15 minutes.  

Then pour the cheesecake filling evenly into each crust.  

Bake the cheesecakes on the baking sheet for another 40-45 minutes, until the centers are set.

Let the cheesecakes cool in the pans for about 20 minutes on a wire rack.  Then carefully pop off the sides of the springform pan and store the cheesecakes still on their pan bases in an airtight container in the fridge for at least 2 hours.

When you are ready to serve your cheesecakes, just take them out of the fridge, slide them off of their pan bottoms & onto serving plates.  I topped our cheesecakes with a few fresh strawberry slices & some dark chocolate shavings.

The husband raved about this cheesecake.  To use his own words, "this is like something you would get in a restaurant!".  I will take that as a compliment. ;)

So, what kind of lightened up recipe would you like to see me attempt next month? 

{Lighter} Strawberry Cheesecakes for Two

by Frugal Foodie Mama

Prep Time: 20 minutes

Cook Time: 50 minutes

6041639

Ingredients (2 servings)

• 4 oz. 1/3 less fat cream cheese, softened
• 1 5.3 oz. container of strawberry Greek yogurt
• 1/4 cup + 1 tbsp sugar (I am not an artificial sweetener fan, but you could substitute a low calorie sweetener to make this recipe even lighter.)
• 1 egg
• 1/4 tsp vanilla
• 1/2 cup of graham cracker crumbs
• 2 tbsp butter, melted
• Two 4 inch springform pans (4 inch ramekins would work too)

Instructions

Preheat your oven to 300 degrees. Spray cooking spray inside both of your springform pans and then wrap the bottoms and sides of the pans with foil.

In a small bowl mix together the graham cracker crumbs, 1 tbsp of sugar, and the melted butter.

Place half of the graham cracker crumb mixture into each of the pans. Lightly press the crumbs into the bottom and slightly up the sides of each pan. Set both of the pans with the prepared crust on a baking sheet and bake for 8 minutes.

While the crusts are baking, whip up your strawberry cheesecake batter. In a medium bowl, beat together the cream cheese, Greek yogurt, and sugar until smooth and creamy. Now beat in the egg and the vanilla.

Once the crusts are done, allow them to cool slightly- maybe 10-15 minutes.

Then pour the cheesecake filling evenly into each crust.

Bake the cheesecakes on the baking sheet for another 40-45 minutes, until the centers are set.

Let the cheesecakes cool in the pans for about 20 minutes on a wire rack. Then carefully pop off the sides of the springform pan and store the cheesecakes still on their pan bases in an airtight container in the fridge for at least 2 hours.

When you are ready to serve your cheesecakes, just take them out of the fridge, slide them off of their pan bottoms & onto serving plates. I topped our cheesecakes with a few fresh strawberry slices & some dark chocolate shavings.

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20 Fun & Tasty Pancake Recipes

Whether you happen to go for fruity, chocolaty, savory, healthy-ish, or dessert inspired, there is definitely a pancake perfect for you in these 20 Fun & Tasty Pancake Recipes...

Hotcakes, flapjacks, pancakes... It doesn't really matter what you happen to call them. Because I think we all can at least agree on one thing- Pancakes are flipping delicious! (<< Did you see what I did there? ;) ) 

I know that there are entire restaurants dedicated to our love for all things pancakes, but sometimes you just can't beat a stack of warm & fluffy homemade pancakes. And sometimes you want something a little more than just plain ole buttermilk pancakes. Fortunately for us all, pancake batter lends itself very well to incorporating new & fun flavors into one of our favorite breakfast treats.

Whether you happen to go for fruity, chocolaty, savory, healthy-ish, or dessert inspired, I can guarantee you all that there is at least one homemade pancake recipe below that you will just have to make this week. All 20 of these fun & tasty pancake recipes are perfect for a weekend brunch or a special weekday breakfast... :)

Raspberry-Orange Chia Seed Scuffins

Muffins meet scones in these bright, moist, and healthy Raspberry-Orange Chia Seed Scuffins- the perfect way to start out your day...

I had never heard or seen the term scuffins before until I had stumbled upon a recipe for Strawberry Cream Scuffins from Better Homes & Gardens. Yes folks, a scuffin is just what it sounds like- a scone + a muffin = a scuffin. Sometimes I am just blown away by the creativity and cleverness I discover and find every day in the online culinary world! :) While I was definitely intrigued by BHG's concept for a scuffin, the recipe for their Strawberry Cream ones were far from being categorized as healthy. ;) Not that there is anything wrong with that, but since swimsuit season is literally knocking on the door for me (our local pool opens this weekend & I will be on a beach in about a month) I wanted to come up with my own healthier version of their scuffins.

I lightened up and brightened up their more pastry like scuffins with these Raspberry-Orange Chia Seed Scuffins. I replaced the heavy cream with almond milk & Greek yogurt, gave it a fresh, bright flavor with fresh orange and raspberries, and threw in some nutrient-packed chia seeds just for added assurance. ;) And instead of a super sugary icing for this, I used my vanilla yogurt glaze on these moist & dense scuffins...

Chipotle Kicked Hickory BBQ Beef Sandwiches {Dinner Tonight}

Now that the school year (and my son's cross country season) is in full swing, finding a couple of quick family meals to make each week has become essential.  I still have a few evenings each week when I can take a little more time with dinner and make something from scratch, but there are those days when only a ready-made meal will do.  And when I say ready-made, I am not talking about fast food, folks.  This single income family rarely has the extra funds to splurge for fast food.  Not to mention that most fast food meals are far from being healthy for my family.

On those busy evenings, I still want to feed my family a delicious, healthy meal though.

What is a mama to do?

Cue the #KraftRecipeMakers! 

Typically I am not one to purchase Meal starters.  They are usually pretty pricey, and the powdered sauces and spices do not appeal to me.  But Kraft Recipe Makers is not your typical meal starter!

Kraft Recipe Makers come with actual sauces.  Nothing powdered here! And they are affordable.  I picked up my box of Kraft Recipe Makers for less than $3 at my local Walmart store. (Want to see how my shopping trip for Kraft Recipe Makers went?  Be sure to click on over to my Google+ album for details on the full shop!)

We tried the Hickory BBQ Beef for the slow cooker (are you all shocked that I chose one of the Kraft Recipe Makers for the slow cooker? ;) ), and it came with a tasty simmer sauce and a delicious finishing sauce.  We just needed to add beef and buns! It doesn't get much easier than that folks.

Of course because my family & I enjoy a little heat, we kicked up our Hickory BBQ Beef sandwiches with a little chipotle... 

Chipotle Kicked Hickory BBQ Beef Sandwiches

by Frugal Foodie Mama

Prep Time: 5 minutes

Cook Time: 8-10 hours

6054205

Ingredients (6-7 sandwiches)

• 1 package Kraft Recipe Makers in Hickory BBQ Beef
• 1 2.5 lb boneless beef chuck roast
• 1-2 tsp of chipotles in adodo (pureed)
• Sandwich buns

Instructions

Place the roast in your slow cooker. Pour the simmer sauce found in the Kraft Recipe Makers box over the roast. Add in the pureed chipotles in adobo.

Cook on low for 8-10 hours. (You could also cook on high for 6-8 hours.)

Take the roast out of the slow cooker and place on a cutting board. Allow it to rest for at least 10 minutes, then using two forks shred the meat.

Ladle out the liquid from the slow cooker and set aside. 

Add the shredded meat back to the slow cooker and pour the finishing sauce over top and stir. If the mixture seems a little dry, add in a little of the reserved liquid you removed from the slow cooker earlier.

Increase the heat to high and cook for another 15 minutes in your slow cooker.

To serve, pile the BBQ beef onto sandwich buns and serve with your favorite pickles or chips.

Enjoy!

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The beef cooked up so tender with the Kraft Recipe Makers simmer sauce!  I barely had to shred it.  It just fell apart when I placed a fork in it.  

My Chipotle Kicked Hickory BBQ Beef Sandwiches got rave reviews from my family!  This one is definitely going on my short list of best family meals. :)

Of course, if you prefer less heat (or no heat) you can leave out the chipotles in adodo.  It is tasty both ways!

CLICK HERE to check out all the Kraft Recipe Makers! Which one do you think you and your family will want to try first? 

For more tasty recipes and tips, make sure you hop on over to the Kraft Foods Facebook page and click Like. 

One Ingredient Healthy Ice Cream {A Guest Recipe from So There. By Amy}

Hey guys! Amy here, from So There. by Amy.  I am so excited to be guest posting over here today! Thank you, Carrie!!

In the summer, I definitely am craving ice cream! This is an awesome healthy and dairy free alternative to totally satisfy your ice cream craving!

The recipe has one ingredient:  Bananas! B-A-N-A-N-A-S!

Thanks to: Digital Mom Blog

...Plus a couple optional mix-ins added: unsweetened cocoa powder, nut butter, and sweetener, if desired, such as agave or maple syrup.

Yep. No dairy.  Not even a dairy alternative, like coconut milk. (Which is another of my ice cream posts, found here!)
A magical thing happens when you throw frozen sliced bananas in a food processor for about a whole minute or so. Yup. They turn into a soft serve ice cream-like consistency!

First, start pulsing them, and you will get small chunks.

Keep going, and they will turn into tiny little balls, like Dippin Dots!

Continue mixing in the food processor and it comes together, becoming nice and creamy. I promise. It does!

Yes, this will have a banana flavor, duh, but it is so refreshing, and the addition of cocoa powder and peanut butter makes it taste like an amazing chocolate covered banana, in ice cream form!

Add the other ingredients (this will help the bananas blend more and get even smoother - sometimes my food processor gets a little jammed up at a certain point with the bananas only), and pulse until incorporated.

...(Did the word incorporated just remind anybody else of KIDS Incorporated?!)  

Anywayyy, it should look like this!

Eat straight away, or scoop into a container and freeze until scoopable.

Boom! A super healthy frozen treat that totally resembles soft serve ice cream!

You could mix it up, and throw in any other flavors you like, too, instead of the cocoa powder and nut butter! Fresh fruit, like strawberries. Or a bit of honey and chai spice. Anything! Go crazy!...Go... Bananas! B-A-N-A-N-A-S!  Oh man...even I cringed at that bad joke!

Thanks for letting me stop by here today!
Follow me on BlogLovin', Facebook, Twitter, and/or Pinterest to see more!

Enjoy!
So There.

This recipe post is part of Virtual Ice Cream Social Week on the blog! :)

Be sure to check out my Tips & Tricks for Making Homemade Ice Cream, my recipe for Put the Key Lime in the Coconut Ice Cream, Cooking on the Front Burner's guest recipe for Homemade Vanilla Ice Cream with Sprinkles, my copycat recipe for Mud Pie Mojo Ice Cream, and get entered below to win a Nostalgic Electrics Ice Cream Maker (the very same one I own!) and a copy of The Perfect Scoop!!

*This giveaway is open to U.S. residents only.  All entries for the winner will be checked and verified, so please make sure you are doing what you are claiming in the Rafflecopter or all your entries will be voided.  No funny business, folks. ;). By entering you give the right to use your name and likeness. Number of entries received determines the odds of winning. One winner will be selected. This is a giveaway sponsored as a group buy, which means the bloggers pooled their money together to purchase these products for you.  Amazon, Nostalgia Electrics, and Danny Lebovitiz are in no way sponsors of this giveaway.  The ice cream maker & the copy of The Perfect Scoop will be sent directly to the winner from Amazon via Carrie of Frugal Foodie Mama.   Entries must come from your MAIN social media accounts, not accounts that have been set up separately just for entering giveaways.  Entries from these types of accounts will be disqualified.  Protected tweets do not count as an entry method for tweeting. Tweets must come from a public account. Bloggers in this group giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.

Please see the Rafflecopter widget below for additional Terms & Conditions.  Good luck, all! 

a Rafflecopter giveaway

Be sure to stop back by here tomorrow for the ultimate recipe round-up of homemade ice creams!

Pumpkin Banana Bread with Pepitas & Dried Cranberries

 Crunchy pepitas & dried cranberries lend a little crunch and tart sweetness to this moist (and healthy-ish!) Pumpkin Banana Bread...

My most favorite time of the year has finally arrived here in Erie, Pennsylvania- fall!  I have to admit that when we first decided to move here a couple of months ago, I had a few reservations about living here.

Yes- my fiance, my daughter, and I would be hours from our hometowns and families. And we would have to adjust from life in our small hometown to living close to a bigger city (which actually wasn't all that difficult to do! ;) ). 

But one thing that caused me a bit more apprehension than maybe it would the average person was this question- what would the autumn season be like this much further north? Would I still get to see and enjoy the fall colors, crisp weather, and fun fall activities that I had come to love in my home state of West Virginia?

And let me be the first to tell you all- the fall foliage here is simply amazing! And the weather? It definitely has its moments (like the 3-4 days straight of non-stop downpours when it rains- yay, lake effect!), but all in all, I have been enjoying the cooler temps here since I get to don my favorite fall sweaters, hoodies, and boots just a little earlier than normal.

Creamy Mushroom & Lentil Soup

Packed full of fiber rich lentils & meaty mushrooms, this vegetarian and vegan friendly Creamy Mushroom & Lentil Soup is comforting and filling without the extra fat and calories...

This is a sponsored conversation written by me on behalf of Kroger. The opinions and text are all mine.

Just like many of you all may have also done, I made goals to eat healthier at the start of the new year. I have really been trying to make strides to rotate in at least two new healthy recipes into my meal plan each week to keep things fresh. 

And like many of you all, I often find my inspiration for new recipes to try from Pinterest. In fact, I created an entire board to dedicated to just Healthy & Tasty Recipes.

One of my favorite sites to browse for new recipes is Kroger's Inspired Gathering site. Recently, I was searching for some hearty and healthy soup recipes and came across the recipe for this Creamy Mushroom & Lentil Soup on their site. 

Packed full of fiber rich lentils & meaty mushrooms, this vegetarian and vegan-friendly soup is comforting and filling without the extra fat and calories.