It is Tuesday so here are so yummy recipes I have tried.
Peanut Energy Bars
- 1/2 cup dry roasted salted peanuts (I used chopped almonds)
- 1/2 cup roasted sunflower seeds, or other chopped nuts (I used chopped almonds)
- 2 cups raisins, or other chopped dried fruit (I used cranberries)
- 2 cups rolled or instant oats
- 2 cups toasted rice cereal, such as Rice Krispies
- 1/4 cup toasted wheat germ, (optional)
- 1/2 cup creamy or crunchy natural peanut butter (I used almond butter)
- 1/2 cup packed brown sugar
- 1/2 cup light corn syrup, or honey
- 1 teaspoon vanilla extract
- 1 cup dark chocolate mini chunks (Optional)
- Coat an 9-by-13-inch baking pan with cooking spray.
- Combine peanuts, sunflower seeds (or other nuts), raisins (or other dried fruit), oats, rice cereal and wheat germ (if using) in a large bowl. (dark chocolate chunks if using)
- Combine peanut butter, brown sugar and corn syrup (or honey) in a large microwaveable bowl; microwave on High until bubbling, 1 to 2 minutes. Add vanilla and stir until blended. Pour the peanut butter mixture over the dry ingredients and stir until coated.
- Transfer the mixture to the prepared pan. Press down firmly. (It helps to coat your fingers with cooking spray.) Let stand for about 1 hour to harden. Cut into bars.
Tips & Notes
- Make Ahead Tip: Individually wrap in plastic and keep at room temperature for up to 1 week or freeze for up to 1 month. Thaw at room temperature.
Per serving: 255 calories; 9 g fat ( 1 g sat , 2 g mono ); 0 mg cholesterol; 42 g carbohydrates; 5 g protein; 3 g fiber; 95 mg sodium; 242 mg potassium.
I found this recipe on EatingWell.com
- 1 can black beans
- 1 can chickpeas
- 1 bag of edamame beans out of the shell
- 1/4 cup red onion
- 1 tablespoon olive oil (to taste)
- 1 tablespoon vinegar (to taste)
- garlic powder to taste
- Optional: avocado, tofu
Combine all ingredients in a bowl and toss. I make this and then put it in the fridge for lunch all week so I do have to add more oil and vinegar and toss each time. I add tofu or avocado with each serving, I do not store it with those ingredients in it.
This recipe is my creation.
Prep Time: 35 minutes (30 minutes marinate, 5 minutes prep)
Cook Time: 10 minutes
- 1 large portabella mushroom cap cut into large chunks
- 1/2 small red bell pepper cut into large chunks
- 1-2 tablespoons low fat balsamic vinaigrette (I used Trader Joes brand)
- 2 cups fresh spinach leaves
- 1 slice Swiss cheese
- 1 tablespoon pesto sauce (I used Trader Joes brand)
- 1 whole wheat wrap (I used Ole High Fiber wraps)
Step by Step:
Place the chopped portabella mushroom and red bell pepper chunks into a small Ziploc bag. Pour in 1-2 tablespoons balsamic vinaigrette dressing. Seal the bag and toss to coat the vegetables. Place in refrigerator to marinate for 30 minutes to 1 hour.
When ready to prepare dinner, bring a small nonstick pan to high heat. Sautee the mushrooms and red bell peppers for approximately 5 minutes. Once softened, add the spinach and cover the pan. While the vegetables continue to cook, spread 1 tablespoon of pesto sauce on the whole wheat wrap. Place a slice of Swiss cheese onto the wrap. Once the spinach has wilted (usually after 2-3 minutes), pour the mushroom, bell pepper, and spinach mix over the cheese. Wrap up burrito style.
Return the pan to the heat. Place the wrapped tortilla seam side down onto the pan for one minute to brown the wrap. Repeat for one more minute on the other side. Plate and serve.
I got this recipe from tinareale.com