Make This - Skinny Lettuce Wraps

(from my @lyndsylee instagram)

 

now that it is officially summer, i decided it was a good idea to lighten up our usual "casserole monday" with some absolutely delicious skinny lettuce wraps!

 

last night i took a chance and tried out this recipe from makeshift margaritas and let me just say the results were outstanding and a great success!  best part, they were so incredible easy to make! 

 

skinny lettuce wraps

 

ingredients:

 

*1 lb. ground turkey or ground chicken

*2 tablespoons low-fat peanut butter (i used regular)

*3 tablespoons low sodium soy sauce

*2 tablespoons low sodium teriyaki sauce (i used trader joe's soyaki)

*1 can water chestnuts, drained

*1/2 chopped onion (i used the entire container of trader joe's onions, garlic & shallots pre-cut)

*1 head of lettuce washed & divided into large pieces for wrapping

*i added some freshly chopped mushrooms

 

directions:

 

1. Brown ground meat until fully cooked. Drain any fat.

2. Add peanut butter, soy sauce, teriyaki, onions,*mushrooms* and water chestnuts. Mix until combined. Allow to simmer for about 5 minutes (i let it simmer for about 10-12 minutes).

3. Spoon meat into lettuce and wrap.

 

enjoy!

Make This - Chicken & Black Bean Green Enchilada Rice Bake

(photo from my @lyndsylee instagram)

 

in keeping up with casserole monday as b and i have coined it, i pinned this delicious recipe and it was a major hit!  the casserole is easy to prepare and leaves you with loads of leftovers (which totally taste better the next day)!  best part, it's relatively healthy and gluten free!

 

chicken & black bean green enchilada rice bake

 

ingredients:

 

*2 cups white long grain rice

*2 1/2 cups cooked, shredded chicken breast (i cheated and used a rotisserie chicken)

*One 15-ounce can mild green enchilada sauce (i used a spicy green salsa)

*One 4-ounce can sliced black olives (i used two cans)

*One 15-ounce can diced tomatoes (i used the flavored ones and i would use 2 cans next time)

*1/2 cup sour cream (i used greek yogurt)

*1 teaspoon kosher salt

*1/2 teaspoon freshly ground black pepper

*1 teaspoon McCormick Gourmet Roasted Ground Cumin

*One 15-ounce can black beans, drained and rinsed (i used 2 cans)

*2 cups shredded cheddar cheese (i used less)

*i also added 2 corns of can, 1/2 cup of extra spicy salsa, 2 cans of green chiles, pinch of cayenne*

 

directions:

 

1. Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.

2. Cook rice according to package directions.

3. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.

 

enjoy!

Make These - Banana Oatmeal Breakfast Muffins

(my muffins via instagram @lyndsylee)

 

i absolutely adore our new kitchen (i can't believe it has already been a month), and have been trying to utilize it as often as possible.  trying to eat healthy and deliciously has never been easier thanks to pintrest (not sure why i was so late to joining)! 

 

i saw this picture in my feed a few weeks back... 

 

{via}

 

i immediately told b to keep his mitts off the bananas as i needed them to get good and brown to bake these banana oatmeal breakfast muffins! 

 

added bonus besides looking so tasty...they are gluten-free and perfect healthy morning treats to grab and go.  and did i mention they were oh so moist (yeah, i realize that is a disgusting word, but it is the best way to describe them - please accept my apologies)? 

 

they were a hit with b, me and the gals at work (always good about testing out my goods).  do yourself a favor and make them.  don't even second guess my recommendation, just do it!  your tummy will thank you!

 

ingredients:

*2.5 cups old fashioned oats (i used trader joes gluten free rolled oats)
*1 cup plain low fat greek yogurt
*2 eggs
*1/2 cup honey
*2 tsp baking powder (totally forgot to add this to mine)
*1 tsp baking soda
*2 TBSP ground flax seed (bought seeds from trader joes & ground them myself)
*1 tsp vanilla
*2 ripe bananas (i used 3 - mine were on the smaller side)

*chocolate chips (optional)

 

directions:

 

1. preheat oven to 400 degrees. spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners.

2. place the oats in the food processor and pulse for about 10 seconds. add remaining ingredients to the food processor (i used my blender - worked great).
3. process until everything is mixed together and oats are smooth.
4. divide batter among cupcake liners, and bake for 18-20 minutes (i only cooked mine for 16 minutes), or until toothpick comes out clean.

enjoy!

Make This - Quinoa Black Bean Casserole

(instagram @lyndsylee)

 

brandon and i take turns making dinner for our date nights and last monday it was my turn.  b's only request was something healthy.  thank god for pintrest!

 

off to my trusty recipes to try board i went, and came across this recipe for quinoa black bean casserole.  healthy, gluten-free and with a touch of cheese sounded too good to be true.  turns out it really does exist! 

 

the recipe is so easy (minus the grating of the sweet potato which was awful) to make and turns out an amazing smelling, delightful tasting casserole that leaves enough leftovers for a few additional lunches. 

 

i served it up with some aidells pinapple bacon chicken sausage and a cranberry spinach salad with poppy seed dressing and both of our plates were empty in no time at all. 

 

bon appétit!

 

ingredients:

*1 cup cooked quinoa
*3 cups cooked black beans (or two
15-ounce cans, drained and rinsed)
*2 large sweet potatoes, shredded
*1 cup shredded low-fat cheddar cheese
*1 tbsp ground cumin
*liberal pinches salt and pepper
*2 eggs
*1 cup salsa (i used trader joes serrano salsa - gave it a nice bite)
*2 tbsp fresh cilantro, chopped, for garnish

directions:

 

1. preheat oven to 350° F. Prepare a 9” x 9” casserole dish with nonstick cooking spray.
2. in a large bowl, mix together the quinoa, black beans, sweet potato, 1⁄2 cup of the cheese, and the cumin, salt, and pepper. In a small bowl, mix together the eggs and the salsa. Pour the salsa mixture over the quinoa-bean mixture, then pour everything into the prepared casserole dish.
3. sprinkle the remaining cheese over the top and bake, uncovered, for 30 minutes. Garnish with the cilantro.