Spicy Brown Mustard Salmon Wrap

Okay, not to be outrageously repetitive, but this is literally the SAME EXACT RECIPE as the zucchini salmon bites that I posted just before this VVV below – but this time, it’s in a wrap! I’ve been ADDICTED to the salmon, spicy brown mustard and onion combo and it tastes great both ways!

YOU WILL NEED:

To save yourself excess reading, the only things you’ll need IN ADDITION to what is listed in the recipe just below this (the recipe for the salmon-zucchini bites) is:

-- Spinach (or whatever green leaf you like on your wraps and sandwiches!)

-- 1 flatbread (I LOVE using Joseph’s flatbread wraps, they are LOW CARB, LOW CALORIE, LOW SUGAR, and 100% delicious!)

DIRECTIONS:

Follow the directions for the salmon-zucchini bites for the salmon mixture.

Place on the flatbread/wrap with your preferred leafy greens.

Roll it up and YUM!

I like to use tootpicks to keep everything together when I’m cutting it into two, but you don’t have to!

Serve with a side of fruit and you’ve got one nutritiously delicious meal!

In joy, enjoy!

-jLv

Spicy Mustard Salmon and Zucchini Bites

SUCH an easy, go-to for me.

I eat these as a snack (half-portion) and sometimes as a meal (full portion)!

Seriously, so easy and YUMMY.

YOU WILL NEED:

1 Chicken of the Sea Pink Salmon To-Go cup (or 1/4 cup of whatever canned salmon/tuna you prefer)

2-3 tbs spicy brown mustard (more or less, it’s up to you!)

1/2 cup chopped onion

1 zucchini sliced into coins

Olive oil or nonstick spray

Black pepper - optional

DIRECTIONS:

In a skillet over medium-high heat, sauté the onions with oil or nonstick spray.

You always just want to brown the onions, so nonstick spray is just fine.

Once the onions are softened and slightly brown, add in the salmon/tuna and stir until well combined.

Remove from heat.

In a bowl, mix together the mustard and salmon/tuna.

Place onto the zucchini coins OR use the zucchini as “chips” to dip!

Cucumbers also work just as well.

See? Simple, nutritious, and protein packed!

In joy, enjoy!

-jLv

Shrimp Stuffed Portobello Mushrooms

These are one of my favorite things to make, but I seldom get to as my local grocery stores, for whatever reason, seem to run out of them SO fast by the time I get there on Fridays! ANYWAY, you can take this recipe and make mini mushrooms as sides/appetizers, or take the larger mushroom caps and serve them as the main dish! I like making the larger portions and serving them with a side of lemon-zest asparagus and zucchini! It’s up to you!

YOU WILL NEED:

1/2 cup chopped onion

3 chopped garlic cloves

6 ounces cooked small shrimp, tails removed (I usually take the easy way out and buy the pre-cooked frozen kind – hey, better than nothing!)

2/3 cup crushed whole grain crackers (or breadcrumbs, if you wish!)

1/4 cup grated parmesan cheese

1/4 cup fat free mayo  (or olive oil mayo!)

8 small Portobello mushrooms (de-stemmed, gills removed)

OR 3-4 large mushroom caps (gills removed)

Mrs. Dash Garlic and Herb seasoning to taste (or however you want to season it!)

DIRECTIONS:

Preheat oven to 350 F, line a baking sheet with foil and nonstick spray.

Arrange the mushroom caps so that once-gilled sides are up. Be sure to remove the gills though, as stated above.

In a skillet over medium-high heat, sauté onions and garlic cloves using olive oil or nonstick spray, you really just want to brown them so nonstick spray will be just fine! Remove from heat once slightly browned.

In a medium bowl, mix the shrimp, cracker crumbs (or breadcrumbs), parmesan cheese, mayo, and seasonings – I like to use my hands for this part!

Mound the shrimp mixture onto the mushroom caps, packing tightly.

Baking for about 30-35 minutes until mixture begins to brown.

YUM.

In joy, enjoy!

-jLv

Banana Pancakes

Oooooh LAWD! There really is nothing I love more than moist, delicious, pancakes.

These have a flavor mix of bananas and vanilla, deliciously sweet, but not overpowering!

I topped mine with sugarfree syrup and PB2, but the toppings are completely up to you!

This recipe makes about 5 small pancakes. Super easy and yummyyyy!

YOU WILL NEED:

1 banana

1/3 cup oats

1/2 tsp vanilla extract

1 egg

1 tsp baking powder

1/2 container of Vanilla Greek Yogurt (fat free by Yoplait)

DIRECTIONS:

Spray a nonstick skillet with nonstick spray, set to no more than medium heat.

Blend the ingredients in a blender.

Cook 1/4 cup of the batter in the pan at a time, this will ensure you get 5 equally sized pancakes! If you want fewer, but bigger pancakes, measure at your leisure! ---- that rhymed.

Wait for the bubbles before flipping!

In joy, enjoy!

-jLv

Oatmeal Muffies

Y'all. Oats. You already KNOW I'm in love with them. But this easy, simple, breakfast-to-go/anytime sweet treat is somethingggg else! I love it, I really do. I hope you do, too.

YOU WILL NEED:

1 cup raw oats

1 egg white

1/2 banana

1/3 cup unsweetened almond milk

1 tbs splenda

1 tsp peanut butter or nutella

1/2 tsp cinnamon

DIRECTIONS:

Preheat oven to 350 F

Mix everything in a bowl. I like to mix the wet ingredients in one bowl and the dry ingredients in another. Add the wet mixture to the dry and mix until well combined.

Bake for 11 minutes! 

Remove from oven and top with sugarfree chocolate chips or whatever topping you'd like!

If you don't finish them in one day, I suggest storing in the fridge and warming up in the microwave if you want them warm again :) But, they taste pretty good cold, too!

In joy, enjoy!

jLv

Overnight Oats

Almost all of you know I have a weird obsession with all things oats. I also have a ridiculous addiction to overnight oats. While sometimes I prefer the warm taste and feel of regular oatmeal, I love the chewy and rich taste of overnight oats. You can really play around with the flavors, too. For this recipe, I will be giving you info for Chocolate Apple Pie Overnight Oats!

YOU WILL NEED:

1/2 cup raw oats

1/2 cup unsweetened almond milk

1 container of Yoplait FatFree Greek Yogurt, Apple Pie Flavored (or whatever flavor you want!)

1tsp vanilla extract

1 tbs unsweetened cocoa powder

DIRECTIONS:

Place everything in a container or resealable jar. SHAKE SHAKE SHAKE!

Allow to sit overnight, preferably. A few hours will do, just fine. NOM!

*I also like to add bananas in mine so the bananas can soak in the mix too, but you don't always have to!

If you only have an hour to spare, cut out the greek yogurt, keep everything else the same. You will need to add a sweetener like Splenda or Stevia if you want that sweet taste, though. Otherwise, it'll just be unsweetened bitter chocolatey tasting. However, some people like that!

In joy, enjoy!

-jLv

Banana (oat) Bread

It should be illegal how much I love bread. And oats. Especially banana oat bread. Especially banana oat bread that has cranberries in it. The cranberries are optional, but either way, here's some simple, easy, Banana Oat Bread for you! Healthy, moist, delicious, and SIMPLE.

If you're feeling extra indulgent (and still guilt-free!) use all-purpose flour, instead! I do it...a lot. Ha!

YOU WILL NEED:

5 RIPE bananas

2 eggs

1 tsp vanilla extract

2 cups all-purpose flower OR raw oats

1 - 1 /2 tsp baking powder

1/2 tsp baking soda

1/4 tsp cinnamon

1/4 salt

1 tsp cinnamon

1/2 olive oil

1/3 cup Splenda, Stevia, or whatever sweetener you prefer

(Optional) 1/2 cup dried cranberries (just mix in before baking)

DIRECTIONS:

Preheat oven 350 F

Grease TWO 7.5 x 3.5 x 2 inch bread pans with non stick spray

Blend the bananas, eggs, and vanilla extract in a blender. You can hand stir, if you wish, just make sure you mash the bananas first.

In a bowl, mix together the dry ingredients: flour OR oats, baking soda, baking powder, cinnamon, salt, and sweetener.

Add the wet mixture to the dry and stir until well blended.

Pour into the bread pans and bake for 40-45 minutes. Check for doneness by inserting a toothpick. If it comes out clean, it's done!

Sprinkle some powdered sugar, if you want!

In joy, enjoy!

-jLv

Stuffed Bell Peppers

These are a filling, yummy treat. I used to HATE bell peppers, but when cooked like this?? Ugh, they're perfectly semi-sweet, and juicy, and compliment the meat perfectly. I serve them with a side of turkey bacon-wrapped green beans. If you want that recipe, I will post it upon request! Enjoy these - it's kind of hard not to!

YOU WILL NEED:

4 Bell Peppers (Green, yellow, red, orange, yellow, whatever you like!)

1-1.25 lb ground turkey

1 packet Spicy Ranch Seasoning

1 yellow onion

Nonstick spray

Olive Oil

Salt and Pepper to taste

Low fat or fat free mozzarella cheese

Minced or chopped black olive for topping (optional)

DIRECTIONS:

Preheat oven to 375 F

Grease a baking dish (preferably one that fits the peppers tightly, I use a 8x8 baking dish)

Cut off stem from the cap/top of bell peppers, and remove the seeds/white membranes from inside the peppers. Chop up the caps, set aside.

Chop up the yellow onion. Add to the chopped pepper caps.

In a large skillet on medium heat, sautee the onions and chopped pepper caps. I prefer using nonstick spray for this part, as I like to reduce the amount of oil for the whole recipe. Add salt and pepper. Remove from heat once mixture begins to soften and slightly brown.

In another pan on medium-high heat, cook ground turkey using olive oil.

Once fully cooked, remove from heat and drain any liquids.

Return to heat, no higher than medium-low.

Add in the onion/pepper mixture and ranch packet. Stir until fully mixed.

Spoon the mixture into the peppers, packing tightly.

Bake for 30 minutes. Remove from heat, add cheese (and olives) on top.

Bake for another 10-15 minutes.

NOM.

In joy, enjoy!

-jLv

Single Serving Chocolate Chip Cookies

Ever have those ridiculous cravings for something sweet, but are at war with yourself because you don’t want to go overboard or don’t want the excess sugars?

These are the PERFECT solution!

I make these…a lot…LOL

YOU WILL NEED:

3 tbs whole wheat flour

1 dash/pinch of salt (no more than 1/2 tsp)

1 dash/pinch of baking soda (no more than 1/2 tsp)

3 tsp mini chocolate chips of choice (I use sugar free!)

3 tsp Splenda-Brown Sugar (the regular kind will do just fine, too!)

1 tbs and 1 tsp of olive oil

1/2 tsp vanilla extract

1 1/2 tsp on unsweetend vanilla almond milk

DIRECTIONS:

Spray a cookie sheet with nonstick spray

Mix up the dry ingredients in a bowl.

Add in the oil, extract, and milk. Mix well.

Add in the chocolate chips.

The batter may be “piecey” or seem “dry” but when you mush them into cookie shapes, you should be okay.

Bake at 350 degrees for about 11 minutes.

They have a different texture, but they really do hit the spot!

Top with sugarfree caramel drizzle or whatever you’d like!

In joy, enjoy!

-JVee

Baked Stuffed Sweet Potato

You guyzzzzzz, these were AMAZING.

They are filling, the perfect amount of savory, sweet, and just all around delicious!

Whole family loved them, and I hope you and yours do, too.

YOU WILL NEED:

3 medium or large sweet potatoes

3/4 or l whole lb boneless, skinless chicken (preferably breast cutlets)

1/4 cup olive oil

1 packet of Spicy Ranch Seasnoning

2 cups fresh spinach

3/4 cup Fat Free cheddar and/or Mozzarella cheese

DIRECTIONS:

Preheat oven 400 degrees

Line a baking sheet with foil and spray with non-stick spray

Rinse, scrub, and dry sweet potatoes

Poke potatoes with a fork multiple times, lay on the sheet and bake for 1 hour

Spray a skillet with nonstick spray, cook the chicken on med heat (no more than med-high) with the olive oil and ranch seasoning – about 4-6 minutes on each side, depending on the thickness of the meat

Remove chicken from skillet, shred with a fork, set aside.

Place the spinach in the same skillet and heat with the remaining oil in the pan – if need be, add more.

Cook just long enough until spinach is soft.

Remove sweet potatoes from oven when finished.

Carefully (they will be hot hot hot!) slice open, and scoop out some of the potato but leave some along the sides so that the potato still has a strong structure.

Take the scooped out potatoes and mix a bowl with the shredded chicken and spinach.

Scoop the chicken/potato/spinach filling back into the potatoes.

Top with cheese and bake for an additional 10 minutes.

EAT EAT EAT!

In joy, enjoy!

-JVee

Easy, Delicious, and Healthy Taco Ring

This doesn't just LOOK amazing, it TASTES amazing!

Super easy to make, too!

YOU WILL NEED:

2 (8oz) crescent roll tubes, I used lowfat and wheat

1 lb LEAN ground turkey

2 tbs olive oil

1 packet of taco seasoning, reduced sodium

1 yellow onion (chopped)

1 1/2 cups shredded FATFREE cheddar cheese

1 cup Shredded Romaine lettuce

1 or 2 diced tomatoes depending on size

1/2 small can Olives (sliced) (Avocado, Sour cream etc)

DIRECTIONS:

Preheat oven 350 degrees

Grease a 12 in pizza pan with nonstick spray

Heat a large skillet to medium-high

Place olive oil and onions in skillet, mix and cook the onions until slightly browned

Add in the meat and allow to cook until meat is no longer pink

Drain the meat of any excess oils, fats, and liquids

Stir in taco seasoning (and water, if seasoning packet requires it)

Cook over med-hi heat again for no more than an additional 5 mins – look for the liquids to be absorbed

Remove from heat and add the cheese, mix until cheese is fully melted.

Remove crescents from can. Place in a ring, with side-ends of the rolls facing the center – pointy ends out. Overlap the corners if need be.

Spoon the meat into the center of the crescent rolls, then fold over and tuck under the pointy ends under the wide ends.

Bake for 20 minutes, or until the crescents are golden brown.

YUM!

You can place the lettuce and tomatoes in the middle, like I did – or however you’d like!

Sour cream is optional, but aim for low fat!

In joy, enjoy!

-JVee

Mini Pizzas

Talk about easy, quick, and DELICIOUS!

Oh, and can’t forget HEALTHY. That’s right, healthy pizza?!?!

These are low calorie, low carb, and low fat!

Whenever you’re craving pizza, or just need a simple meal, these are perfect!

YOU WILL NEED:

Whole Wheat English Muffins

Pasta Sauce or Pizza Sauce (I saved money and bought the Publix brand!)

Turkey Pepperoni

Fat Free Cheese – Mozzarella or Cheddar

Egg Whites

Veggies to top (your choice!)

OPTIONAL: Fresh Tomatoes and Fresh Romaine (for last minute topping once out of the oven)

DIRECTIONS:

Preheat oven to 350

Line a cookie sheet with tin foil

In a skillet, cook 3-5 egg whites (Depending on how much or little you want)

Set aside to cool

Separate your English muffins into two.

Spoon and spread the sauce onto each muffin halve – no more than 2 TBS should do it.

Add the pepperoni, egg whites, veggies (except tomatoes and romaine), and cheese.

Bake for 12-15 minutes

Remove from oven and top with the tomatoes and romaine lettuce – if you want them, that is!

SEE! Simple, healthy, and satisfying!

In joy, enjoy!

-JVee

Healthy (and delicious!) Carrot Cake

Who doesn’t love a good carrot cake? I’ll tell you what I don’t love – the excess SUGARS and FATS. This carrot cake is one of – and I’m not just saying it because I made it – the BEST carrot cakes I’ve ever had. It’s the perfect amount of sweet. Not too rich. And it’s MOIST. My family LOVES this cake and they ask me to make it ALL of the time. I hope you love it just as much!

YOU WILL NEED:

1 1/2 cup Splenda (or sugar, if you really prefer it)

1 1/2 cups all purpose flour (or wheat flour! Yum!)

1 cup confectioners (powdered) Sugar

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon
1/2 tsp sea salt or kosher salt

1 tsp vanilla extract

2/3 cup olive oil

2 eggs

2 cups shredded carrots (I continued to cut mine up into smaller shreds, but you don't HAVE to!)
1/2 cup crushed pineapple with JUICE, not syrup

FOR THE TOPPING (optional)

Fat-Free Whipped Topping (I used cool whip) and Cinnamon to sprinkle!

·      Because whipped topping melts easily, only add the topping right before serving each piece!

DIRECTIONS:

Preheat oven to 350.

Grease a 9x9 square (I used a 9x2in pie dish)

In a bowl, combine the sugars, flour, baking soda, baking powder, cinnamon, and salt. Mix well with a whisk or fork. Set aside.

In another bowl, mix the olive oil, carrots, pineapple, eggs, and vanilla extract. Mix well until well blended together. Add the dry ingredients to the wet ingredients LITTLE BY LITTLE (you’ll have your work cut out for you if you add it all at once), stirring well after each addition.

Pour the batter into the greased pan and bake for 35 minutes, or til it’s golden brown. Stick a toothpick in the middle to check for doneness – if it comes out clean, it’s ready!

Let cool for 20 minutes. Add the topping if you wish, and serve!

YUM.

In joy, enjoy!

-JVee

Chicken Biscuits

YUM! My special man asked me to come up with a healthy twist on our beloved Maple Street Biscuit Company, and, to some extent, Chick Fil A breakfast - even though we haven't had their food in over a year, we still remember the taste of the Chicken Biscuit!

Their CB's have roughly 500 calories, 20g fat, and 48g carbs - per biscuit.
These little babies here have 270 calories, 6g fat, and 20g carbs - per biscuit.

For my first batch, I used Butter Me Not Wheat Biscuits by Publix.
I DO have a recipe for homemade biscuits from scratch, which I will post later :)
But, for time purposes, I just used store-bought!

I wouldn't eat these every day, even though they're "healthier", but if I ever wanted to have a more indulgent breakfast without all of the guilt, these would be it! Perfect for weekend mornings!

YOU WILL NEED:

1 lb skinless chicken breast, thin sliced cutlets
3/4 cup UNSWEETENED Almond Milk
1/2 cup pickle juice
1/3 cup olive or peanut oil
1 cup unbleached all purpose flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp onion powder
1 can of Butter Me Not Wheat Biscuits (or whatever kind you prefer!)
LEAN Turkey Bacon (optional)
Sugar-free syrup (optional)

DIRECTIONS:

Cut the breast cutlets in half, so that you half "square" like shapes as the biscuits are not large enough to  hold the giant breast cutlet.

In a container, mix the pickle juice and milk.
Allow the chicken to marinade for 2 hours.

Preheat the STOVE and a SKILLET to medium-high heat. Add 1/3 cup of olive or peanut oil and allow to heat.

Prepare the biscuits as directed on the cannister. Once they are done, remember to add the TINIEST bit of butter on top so it can melt and absorb into the biscuit as it cools. Cut each biscuit in two so you have a top and bottom "bun" and allow to cool.

In a (shallow) bowl, mix together the flour, salt/pepper/paprika/onion powder.
Take a piece of chicken from the marinade and add to the flour mixture. Coat the chicken completely in the flour-spice mix.

To ensure the skillet and oil is hot enough, dash in a pinch of flour in and see if sizzles. If it does, it's ready!

Fry 2-3 pieces of chicken at a time for roughly 4-5 minutes on each side until lightly/golden brown.
Place on a paper towel-lined plate to allow excess oil to absorb.
(If you need to, add in fresh oil for the last batch of chicken)

Cook the bacon, allow excess oil to absorb into paper towel.

Serve the chicken and bacon on a biscuit!
If you'd like, drizzle the syrup on top for a nice decorative treat and perfectly paired sweetness :)

In joy, enjoy!
-JVee

PS.
Recipe for the HOMEMADE biscuits will be posted, soon!