Tag Archives: Bake

Sweet Potato Enchilada Casserole

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Oh my ya’ll, I just love this one! Whenever I break out my Veggetti, I get weird looks from my hubby, but then he always gobbles up whatever I put on the table. This is just another one of those recipes. While I do use my Veggetti to make sweet potato noodles, you could just dice the sweet potatoes if you don’t have a spiralizer. By using sweet potatoes in place of the normal tortillas or pasta, the amount of calories, carbohydrates, and unhealthy fats that are typically found in casseroles is significantly reduced. I would say that gives you every right to have 2 servings! 🙂IMG_3023 (2)

Sweet Potato Enchilada Casserole

1 lb  chicken breasts, cooked and shredded*
2 cups red enchilada sauce
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
salt and pepper, to taste
2 medium sweet potatoes, spiralized
6 oz Mexican cheese blend, shredded
Optional garnishes: avocado, sour cream, green onions, salsa

Preheat the oven to 400 degrees.
Add the shredded chicken, enchilada sauce, black beans, and corn to a large mixing bowl and stir to combine. Season with salt and pepper, to taste. Set aside.

Grease a 9×13 casserole dish with coconut oil. Add the sweet potatoes. Then, pour the shredded chicken mixture over the sweet potatoes and top with shredded cheese. Cover tightly with aluminum foil (this is important to keep cheese from burning like mine in the picture!!).

Bake for 50 minutes or until the cheese is bubbly and the sweet potatoes are cooked through. Allow the casserole to rest a few minutes before serving.

*I just boil my chicken, then shred with a fork.

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Roasted Veggies & Sausage

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As my pregnancy is in it’s last month, I’m starting to think how hard it is to lose this pregnancy weight if I don’t start eating more whole foods. While I typically do a good job, I’ve had my fair share of pasta and bread during this pregnancy. I know I can’t keep this up after the pregnancy, so I’m trying to go more towards more protein and veggie based meals. This one is so simple and delicious.

Roasted Veggies & Sausagesweet potatoes

1lb of chicken or turkey sausage (andouille style) cut into 1-inch slices
2 sweet potatoes cut into 2-inch chunks
2 large carrots, chopped into small rounds
1 red pepper, cut into large chunks
1/2 red onion, peeled and cut into large chunks
1 tsp garlic powder (or 3 cloves)
2 tbs of olive oil
1 1/2 tbs of Italian seasoning
Pinch of Cayenne pepper
Salt & pepper to taste

Preheat oven to 375-degrees F.
In a large mixing bowl, add all sliced veggies and cut sausage links.
Next, add olive oil, seasonings, and toss to coat.
Grease a baking sheet with coconut oil and spread out the veggies and sausage.
Place uncovered in oven and bake 35-45 minutes turning once during cooking.
Bake a total of 35 to 45 minutes, turning veggies and sausage twice during cooking.

Almond Butter Chocolate Chip Cookies

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Well, I can’t keep my hands out of the cookie jar. It’s a problem folks! These little guys are such a sweet treat and are super easy to make. I have been posting a lot of treats, but I need to remind you that just because it’s made with clean and healthy ingredients doesn’t mean it won’t pack on the pounds if you eat too much. Any kind of sugar, even pure and natural honey, should be eaten in moderation. So, don’t be like me, get your hand out of the cookie jar!

Almond Butter Chocolate Chip Protein Cookies

almond butter cookies collage

(Makes about 16 cookies)

1 cup Almond Butter*, stirred well
½ cup honey
1 large egg
½ teaspoon baking soda
2 teaspoons protein powder**
½ teaspoon sea salt
3 ounces (about ½ cup) dark chocolate chips

Directions:

1. Preheat oven to 350 degrees F.

2. In a medium bowl, combine everything except the chocolate chips.

3. Use a cookie scoop or tablespoon to drop dough on to parchment lined baking sheet or non-stick pan.

4. Bake for 10-12 minutes or until lightly browned around the edges.

5. Let cool on baking sheets for at least five minutes then remove and let cool on a wire rack or plate for 15 minutes. (Or eat right away if you’re like me!)

*Any creamy nut butter would work! 🙂

**(I use Shaklee Energizing Soy Chocolate Protein Powder)

 

Flourless Peanut Butter Blondies

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I love dessert of any kind, especially those made with peanut butter!

Flourless Peanut Butter Blondiesbrownies

1 cup natural or organic creamy peanut butter
⅓ cup honey
1 whole egg
¼ teaspoon sea salt (Omit if your peanut butter is already salted)
½ teaspoon baking soda
½ cup dark chocolate chips

Directions:
Preheat oven to 350F and grease an 8″ square pan with coconut oil or use parchment paper.

In a small mixing bowl, mix the peanut butter, honey, egg, salt and baking soda until well combined, then add the chocolate chips.

Pour the batter into the greased pan, and use a spatula to smooth the top. Bake at for 20-25 minutes, or until the top is a light golden brown. Let cool, then cut into squares. Enjoy!