Breakfast Strawberry Shortcake Doughnut

WHO doesn't like doughnuts?......THIS was such a FUN, CRAZY DELICIOUS breakfast 

that got NO COMPLAINTS!! I personally think it makes a fabulous breakfast for any day, BUT if you want to hold off for a weekend morning or even Easter morning, thats perfect too. ITS super easy and tastes like A MILLION BUCKS!! 

Breakfast Strawberry Shortcake Doughnut

*I'm not going to give you "amounts" just the ingredient, because you can make ONE or a dozen...

DAY old glazed doughnuts

sliced strawberries

Whipped topping ( I used the Heavy Cream and made my own BUT you can use Cool Whip too)

Slice doughnut in half. Spread desired amount of cream on BOTH INSIDES of doughnut. Place desired amount of sliced strawberries on inside of the bottom half of the doughnut. Place top doughnut onto bottom half...making a sort of "sandwich". Using a fork....EAT UP!!!....and watch the smiles come across EVERYONES face!!! DELISH!!!

Julie~

Julie's Swiss Italian Chicken Taco

We loved the Swiss Italian Chicken so much that I used the leftovers for  this DELISH

Taco! It was quick, and tasted fabulous! I love when I can make a new meal with food 

I've already cooked....makes my life a little easier!!

Julie's Swiss Italian Chicken Taco

2-3 c. shredded Swiss Italian Chicken

1-2 c. cooked rice 

1-2 c. shredded colby jack cheese

4-6 whole wheat tortilla shells

1 package dry taco seasoning

lettuce

salsa

Place cooked rice in a frying pan with 1/2 c. water. Sprinkle desired amount of taco seasoning on rice. Heat on medium until rice is cooked and seasoning is incorporated. Set aside. Re-heat chicken (I placed mine in a microwave bowl with a little bit of water, placed plastic wrap over the top and cooked for 2 1/2 minutes) as desired. Spread warmed chicken, cooked rice, shredded cheese and any other desired taco condiments down the center of taco shell. Roll taco up. Top with lettuce, salsa, sour cream, diced avocados etc.... ENJOY!

Julie~

Julie's Swiss Italian Chicken

Healthy eating doesn't have to taste like cardboard....this Swiss Italian Chicken was a hit
at our house. I not only loved the taste, BUT I loved that it was a crock pot cooked meal, which means EASY!! I put it in the crock pot in the morning and pulled it out at dinner time! PERFECT!!

Swiss Italian Chicken

6-8 boneless, skinless chicken breast (Frozen or thawed, Frozen will just add time to cooking)

2 package DRY italian salad dressing

1 container mushroom buttons (optional)

1-2 c. swiss cheese

Place chicken in crock pot. Add mushrooms. Sprinkle with italian dressing. Cook on low for 5-6 hours until chicken is done. Place chicken pieces on a baking sheet, top with swiss cheese. Broil on HIGH for 2-3 minutes or until swiss cheese is melted. Serve with your favorite side dish. 

**NOTE I threw in a few extra chicken breast to make a Taco dish for the next night....I will POST THAT recipe on Wednesday. 

Julie~

Breakfast Banana

We have all seen "Ants on a log" made with celery...WELL, this is a fabulous twist

with that idea, only we use BANANA'S, making it a wonderful, crazy, fun way to serve breakfast, 

even my husband thought this was great! Its healthy, its easy and its different!!

Breakfast Banana

4 banana's cut LENGTHWISE

creamy peanutbutter

Topping ideas:

Craisins

pumpkin seeds 

coconut shavings

walnuts

pecans

cashews

sunflower seeds

raisins

chopped fruit

BE CREATIVE!!

Spread peanut butter carefully, onto banana slice. Top with desired healthy toppings. EAT and ENJOY!!

Julie~

Italian Crock Pot Pork Chops

I love my crock pot...whoever invented this gadget has become my instant friend!

These Italian Pork Chops are easy and so tasty! They can be cooked frozen or thawed...JUST remember though, if they are thawed, your cooking time will be shortened. 

Italian Crock Pot Pork Chops

1 can (14.5 oz) chicken broth

1 package DRY italian salad dressing mix

1 T. poultry seasoning

1/2 t. pepper

4 boneless FROZEN pork chops 

Place ALL ingredients in crockpot. Cook on low for 6 hours or until done. (IF your meat is thicker, it will take approximately 6 hours, if its thinner....it will be less).

Julie~

"Healthier" French Toast

French Toast is a FAVORITE of mine...so therefore, it has to be a FAVORITE of my families!

I like that there is no sugar in the french toast egg dip, its very basic and simple. 

The fact that its missing the sugar is only ONE of the "healthier" things that can be done to this french toast. Its versatile, easy and DELICIOUS!

"Healthier" French Toast

1 egg

1 c. 1% or fat fee milk

1 t. vanilla

4 slices WHOLE grain bread

Mix egg, milk and vanilla in a mixing bowl. Whisk until combined. Dip each piece of bread, "LIGHTLY" into egg mixture. DO NOT DROP or thoroughly saturate bread, just a VERY QUICK coating of mixture on each side. Spray griddle or frying pan with cooking spray. Place bread onto hot griddle. Sprinkle with cinnamon. Cook 2-4 minutes, turn over, cook for another 2-3 minutes. Repeat until all bread is cooked. Top with Berry Syrup (recipe below).

Berry Syrup:

3/4 c. UNsweetened berries, fresh or frozen (I used strawberries)

1/2 banana

1 T. honey

Place ingredient in blender and puree. Pour small amount onto french toast. Top with diced banana if desired. 

Julie~

BAKED Crispy French Fries

I love, love, love, LOVE (did I mention LOVE??!) French Fries...its one of the 

things I miss most about trying to eat healthy. BUT THIS is a GREAT substitute for the "real" mccoy! They still have the same YUMMY taste, just not all the added grease. THEY are fabulous!! I didn't turn mine 1/2 way through the cooking process like you are supposed to, which is why mine didn't crisp up as much as they should have...SO DON'T forget to turn them 1/2 way through...!

BAKED Crispy French Fries

3 LARGE russet potatoes

2 T. olive oil

1/2 t. season salt

Wash potatoes, peel IF you don't like the skins...I like them so I leave them on. Cut potatoes into thin, french fries size, slices. Place potatoes into a large bowl, over with COLD water. Let sit for 30 minutes (or more). Drain and rinse potatoes. Lay out on a paper towel. Blot potatoes so there is no leftover water. PREHEAT OVEN to 400 degrees. Spray a baking sheet with cooking spray. Mix oil and seasoning in a small bowl. Place DRY potatoes in a large bowl. Pour oil mixture on top and stir and toss, coating all potato slices. Spread potato slices evenly onto prepared baking sheet. Don't overlap fries (I did...not good!) Bake for 15 minutes, turn fries over. Remove from oven, turn up oven temperature to 450 degrees. Return potatoes to oven, bake for another 15-20 minutes or until fries are done (mine actually took another 30 minutes BUT I think it was because some of them were overlapping). Serve with your favorite entree. IF you have more potatoes then will fill the pan, you can bake them OR put them in a ziplock bag and cook another day. 

Julie~  

Healthy Applesauce Bran Muffins

Muffins are an easy breakfast. I serve them with fruit or cereal or just by themselves....I like to make enough that I can freeze some for "another" morning. These Applesauce Bran Muffins don't lack any flavor, even though they are lacking the "oil" that most recipes call for. I love that they are still moist and delicious!!

Healthy Applesauce Bran Muffins

1 1/2 c. wheat bran ( I put 2 c. wheat bran cereal in my food processor and used the "flour" from it)

1 c. flour

1 c. milk

1/3 c. applesauce

1 egg

1 t. baking soda

1 t. baking powder

2/3 c. brown sugar

1/2 t. vanilla

Mix all ingredient in a bowl. Prepare muffin tin by spraying each muffin cup with cooking spray. Drop batter by spoonful into muffin cups. Bake at 375 degrees for 13-17 minutes. WATCH them closely, you don't want them to cook too long, just until the tops bounce back. Eat up!!

Julie~

Gingerbread Pancakes

This picture doesn't do these SCRUMPTIOUS Gingerbread Pancakes justice...BECAUSE they are amazing (....and this picture isn't). They are packed full of those gingerbread  flavors that we all love and adore....AND THE SYRUP, THE SYRUUUUUUPPPP....its the icing on the cake. It is the PERFECT syrup for these delicious pancakes.....and I mean PERFECT! Mmmmmm!!!

Gingerbread Pancakes

1 1/2 c. flour

2 t. baking powder

1 1/4 t. pumpkin pie spice

1 t. ground ginger

1/4 t. baking soda

1/4 t. salt

1 egg

1 1/2 c. buttermilk

1/2 c. unsweetened applesauce

2 T. oil

2 T. molasses

1 T. sugar

1 t. vanilla

Combine ingredient in a mixing bowl. Stir OR using an electric mixer, mix until well combined. LET BATTER REST for 10 minutes. Spray griddle or skillet with cooking spray. Heat to Medium high OR 375 degrees. When pan is hot, pour pancakes with a 1/4 c. measuring cup. Let each pancake cook until the bubbles that form, begin to pop, turn and let the other side cook another 2-3 minutes or until done. Continue processes until all pancakes are cooked. Top with Cream Cheese Syrup (recipe below) and a dollop of whipped topping, a shake of cinnamon and pecans, if desired. 

Cream Cheese Syrup

2 cubes REAL butter

8 oz. Cream cheese

3 c. powdered sugar

2 t. vanilla

IN a microwave safe dish, heat butter and cream cheese until melted. Whisk together until smooth. Add powdered sugar and vanilla. Serve on top of pancakes.

Julie~

THE SKINNY Brownie

The one thing that is always missed most when we are trying to "EAT HEALTHY" are all

of those tempting foods that we love, but shouldn't eat. This fabulous SKINNY BROWNIE recipe is the perfect sweet treat WITHOUT ANY oil or fat. Its NOT lacking ANY flavor at all, in fact

many who have tried them compare them to the store bought bakery brownies that we all love. 

I would give this brownie a HUGE four **** (stars!) They freeze well also...that is IF 

there are any left over in the pan! Happy EATING!!

THE SKINNY Brownie

1 DARK chocolate brownie mix (DO NOT follow ingredient on back)

1/2 c. water 

1/4 c. Fat Free GREEK Yogurt

2 egg whites

14-18 DARK CHOCOLATE chips

Mix all ingredient EXCEPT chocolate chips,  until combined. Place in a 9x13 baking pan sprayed with cooking spray. Cook according to package instructions (I think I cooked mine for 28 minutes, but each brand is slightly different, so check for cooking times). Remove from oven 5 minutes BEFORE its done. Sprinkle 14-18 DARK chocolate chips over brownies. Return to oven. Cook remaining time. When you take the brownies out, gently spread the slightly melted/softened chocolate chips across brownies. THIS gives them the taste of frosting...if you want to eliminate this part, you could. Let brownies cool completely. Cut and serve. 

Julie~ 

Light Stuffed Red Peppers

I've never EVER been a fan of stuffed peppers...in fact if you asked me what one of my 

LEAST FAVORITE foods was, "Stuffed Peppers" would make the TOP 5 on my list. I saw this recipe and made a few changes to make it more "appealing" to my families likes and WALAA, it was a HUGE HIT! The peppers added the perfect hint of "peppery" taste, but wasn't overwhelming and the small amount of cheese made it "cheesy enough" that you didn't feel as though you were missing out on the ooey gooey-ness of heaven's manna, "CHEESE"! They were amazing!!

  

Skinny Stuffed Red Peppers

2 large RED peppers, cut in half and seeded

1/2 lb extra lean ground beef

1 T. taco seasoning

2 c. cooked brown rice (I used white....because no one likes brown. YOU do what your family loves)

1-2 c. colby jack cheese, grated (depends on the amount you want on top of your pepper)

Preheat oven to 350 degrees. Brown burger in a skillet. Sprinkle taco seasoning + 1 T water on meat when its almost cooked. Set aside. Cut peppers in half lengthwise, removed stem and seeds. Repeat until all 4 halves are cleaned out. Boil 1 quart of water. When water is boiling, place 2 peppers in the boiling water. Boil for 5 minutes. Remove and place on paper towel to absorb water. Repeat with the other 2 pepper halves. This process softens the skins of the pepper so they don't take so long to cook....don't skip it. Place peppers in an 8x8 baking pan. Mix rice and burger mixture together. With an ice cream or cookie scoop, fill peppers with mixture. Top with shredded cheese. Bake for 25-30 minutes. Top with chopped avocado if desired. Serve hot.  

Julie~

Skinny Breakfast Bars

I mentioned a while back we were trying some "healthy eating" this year. We've tried a few things that are not really "blog worthy". It has to be GRAND to make the blog...ha ha ha! These Skinny Breakfast Bars happen to be one of our favorites! They are packed full of healthy stuff and yet almost taste like a "warm" granola bar. The texture is soft, and the taste is rich and chewy. We will make them again for sure. 

Skinny Breakfast Bars

3 ripe bananas
1/3 c. applesauce
2 c. old fashioned oats (1 c. blend up a little bit in your blender so its sort of like flour)
1/4 c. milk 
1/2 c. craisins
1 t. cinnamon
1/2 c. slivered or chopped almonds

 In a medium mixing bowl, mash bananas. Add all the other ingredient. Stir until combined. Preheat oven at 350 degrees. Spray 9x13 baking pan with cooking spray. Spread mixture into prepared pan. Bake for 20 minutes. Cool slightly. EAT and enjoy! 

Julie~

Zebra Stripped Oreo Truffles

OH how these would be PERFECT Easter, or just ANY day (my theory is: anything can be eaten at any given time, day or night, sunshine, rain or snow AND THERE IS no need to wait for a holiday)...they are SO easy to make

and taste like a million bucks! I completely adore them and would eat WAY MORE than I 

should...THEY are the "bomb" when it comes to truffles in my book!

White Oreo Truffles

1 8oz package cream cheese, softened

2 pkg. OREO cookies (regular, NOT mega or double stuffed), crushed (like crumbs)

   *I used my food processor and it worked PERFECT.

2 pkg. WHITE Almond Bark

Soften cream cheese. Mix crushed cookies and cream cheese together until well combined. Shape dough into walnut size balls (or smaller if you want). Place on a baking sheet and FREEZE for 30-40 minutes. Melt almond bark according to package directions. Using a fork, poke semi frozen oreo balls into melted almond bark. Tap sides of bowl to get the excess chocolate off of the oreo ball. Plce on wax paper that has been placed on a baking sheet. Continue until all oreo balls are dipped. Drizzle with melted "chocolate" if desired. Refrigerated for 1 hour or until firm......THEN EAT!!!

**IF you have any leftover, keep them refrigerated.

Julie~

Over Stuffed Sweet Potatoes

We have been doing the "Get Healthy" think at my house...some days are better than others BUT

we keep trying. This Over Stuffed Sweet Potato was a HUGE hit. It replace the "regular potato". Its got a rich creamy flavor that doesn't need butter and its perfect topped with all the "right stuff". 

I'll take sweet potatoes over regular ol' russets any day!!

Over Stuffed Sweet Potatoes

*I am not going to give "amounts" because it all depends on how many you are serving

**I am also just going to give you "ideas" that you can top your Sweet Potato with. I will put a * by what we put on ours. 

Sweet Potatoes

Bake sweet potatoes *with OR without foil at 425 degrees for 45-60 minutes...depending on size of potato. Remove from the oven and top with your favorite HEALTHY toppings....

Diced tomatoes

diced avocado

mushrooms*

black beans*

corn*

salsa*

Plain Greek Yogurt*

grated carrots

sunflower seeds

pumpkin seeds

super lean ground burger*

parmesan cheese

roasted broccoli

Use your imagination and get creative with your sweet potato! Enjoy a healthy dish tonight!

Julie~

Fruity Breakfast Cake

When my children were young, I used to make breakfast cake at least once a week...

now that we only have 1 left at home we make it MAYBE once every 6 months....BUT when I do make it, I always wonder why I don't make it more frequently. The family loves it, it can be eaten for a few days as leftovers and its quick....seems like a WIN/ WIN to me!! THIS Fruity Breakfast Cake is delicious. Its got the "sweet" that sometimes makes the world a better place in the morning, but its also moist and great served with a bowl of hot cereal, or cold cereal if you prefer, or a great side to a scrambled egg....OR just it it as is with a glass of milk...its great no matter how you eat it!

Fruity Breakfast Cake

2 c. flour

2 t. baking powder

1/2 c. butter, melted

1/2 c. buttermilk

3/4 c. sugar

1/2 t. salt

2 eggs

1 can blueberry pie filling

1/2 c. chopped pecans for the topping

Place dry ingredients in a mixing bowl. Stir with a fork until combined. Add butter and stir until crumbly (seriously, I just used my hands). Remove 1/2 of the crumb mixture and set aside. Add pecans to the crumb mixture that you are setting aside. 

Add milk and eggs to crumb mixture THAT YOU ARE NOT setting aside. Stir until combined. There may be some lumps...thats okay. Spray cooking spray in a 9x13" pan. Pour batter into cooking pan. With a spoon, dollop blueberry pie filling over cake, spread carefully. Sprinkle reserved crumb/nut mixture over pie filling. Bake at 325 degrees for 40-45 minutes. Serve. 

Julie~ 

Crock Pot Teriyaki Chicken

I am in love with crockpot cooking...it is the EASE of MY LIFE!...the idea of throwing it all 

in the crock pot in the morning and then forgetting about it until its dinner time is pure joy to me! This teriyaki chicken is rich with fabulous flavor. Its great over rice or warmed up as leftovers and thrown on a bun for a tasty sandwich. Its good in just about anything...and it EASY!

Crock Pot Teriyaki Chicken

4-6 boneless, skinless chicken breast, Frozen

1 bottle of Yoshida Teriyaki Sauce (found by the barbeque sauce and Ketchup)

Place FROZEN (if thawed shorten cooking time by 2 1/2 hours) chicken in crock pot. Cover with entire bottle of Yoshida sauce. Cook on low for 6-8 hours. Stir periodically to keep from sticking. Serve over rice or as is. 

Julie~

Easy Breakfast Casserole

I love to make breakfast the night before and then throw it in the oven in the morning...for some reason it just makes me happy!. This Breakfast Casserole is easy and has little prep to it. The family loved it....it was delicious!

Easy Breakfast Casserole

4 regular sized frozen sausage breakfast patties

1 diced tomato

1 diced avocado

6 eggs, beaten

1/2 c. heavy cream

4 frozen hash brown patties

1/2 c. shredded cheese

1/2 t. salt

1/4 t. pepper

Extra shredded cheese for topping

Prepare an 8x8 baking dish by spraying with cooking spray. Layer sausage on the bottom of the baking dish. Top with tomatoes and avocados....place hash brown patties on top.  In a mixing bowl, beat eggs, cheese and cream, pour over hash browns. Top with "extra" shredded cheese. Refrigerate over night. Bake at 350 degrees for 60 minutes or until center is cooked. Serve with sliced avocado or toast for a GREAT breakfast. 

Julie~

Mindy's Cranberry Sauce

Yes...I realize that many of you only eat Cranberry Sauce during Thanksgiving and Christmas...and YES, I do know that the "holidays" are over...BUT if there is anyone out there

that is like me, we eat it AGAIN during Easter when we FEAST ONCE again like there

is NO TOMORROW...so, if thats the case in your family you will look forward to this recipe in just a few months, if not....you can save it and make it in November. 

This is my ALL TIME favorite cranberry sauce, its homemade, its sweet, its tart and its PERFECT!!

Mindy's Cranberry Sauce

1 can cranberry sauce (not the jelly kind)

1 shredded apple

1 chopped orange

1 small package raspberry jello (just the powder)

Place orange, cranberry sauce and raspberry jello in your food processor or blender. Pulse for just a few seconds to "combine" and also to chopped the orange. Pour sauce in a mixing bowl. Add shredded apples. Stir until combined. Refrigerate for 1 hour before serving.

Julie~

Luscious Coconut Cream Fruit Dip

Who doesn't like a little "good for you" food at a buffet of party appetizers?!....FRUIT is always

a hit at our party tables (or really any table). With all the Super Bowl parties that will be coming

up...plan ahead and make sure this CRAZY DELICIOUS dip in on your table. I wasn't sure I would LOVE this stuff, but with the first taste I completely fell head over heels for it. I could pretty much could have eaten it with a spoon and been just fine...but add in a little fruit (ANY KIND) and its OVER the TOP! I've made it several times since and we have eaten the entire bowl of it...serve with any fruit or even a Nilla Wafer or Graham Cracker...its amazing! 

Luscious Coconut Cream Fruit Dip

8 oz cream cheese, softened

1 (15 oz) bottle CREAM of COCONUT (find it in the isle with the margarita mix or other drink mixers)

1 (8 oz) tub whipped topping

Place the cream cheese and whipped topping in a mixing bowl. Whip until creamy. Add cream of coconut, beat until combined. Chill for 15-30 minutes. Serve with fruit (we served with apples, oranges and bananas) and or/ Graham Crackers and Nilla Wafers. 

Julie~

Honey Barbecued Chicken Wings

WHO DOESN'T adore barbecued chicken wings?? I don't know why, but I think they

are fabulous...maybe its because they are easy to eat, maybe its because my fingers get

all sticky, maybe its because they are JUST GOOD!!!....Mmmmm!

NO, these are NOT a healthy version, but hey....they are scrumptious none-the-less!

Honey Barbecued Chicken Wings

2 dozen raw chicken wings, thawed

2 t. salt

2 t. garlic powder

1/2 t. red pepper powder

Sauce:

1 c. barbecue sauce (our favorite is Famous Daves Hickory flavor)

1/2 c. honey

2 T. ketchup

1 T. Franks Hot Sauce

Wash chicken wings. Place on paper towel and pat dry. Place on a baking sheet that has been sprayed with cooking spray. Sprinkle seasonings on top. Bake at 375 degrees for 40 minutes. MAKE sauce by placing ALL ingredient in a sauce pan. Stir until combined. Heat until warm. When wings are done. Pour sauce carefully over ALL WINGS while still on the baking sheet. Return them to the oven and bake another 10 minutes. Serve with bleu cheese dressing (my favorite) or ranch dressing OR eat them as is!!

Julie~