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!

Mini Apple Crostata-Cups

First of all, HOW CUTE ARE THESE.

My mom is one TOUGH cookie to please. When I saw her reaction to these little angels, I felt SO accomplished! (Is that sad? LOL)

She loved them so much that she asked me to make a second batch so she could have some with her coffee tomorrow morning. Momma goin’ back for seconds is kiiind of a big deal, y’all! SHE EVEN HELPED MAKE THEM so she could make them for herself when I’m not around!

Needless to say, they were another huge hit at the house, so HOPEFULLY they’ll be just as awesome for you!

They are made with FRESH, REAL apples, and actually, that is your only source of sugar for these! Other than the 1g of sugar from the crust – AS IF!

Only 150 calories per crostata cup. Yeah, this is real life. Not a joke. ONLY 150 and SUGAR FREE!

YOU WILL NEED:

1 refrigerated pie crust (15 oz box) – I used Publix’s Rich & Flaky piecrust, instead of Pillsbury, only because it was slightly healthier AND cheaper!

NOTE: Be sure to have this refrigerated crust SOFTENED ahead of time. Directions will be on the box. For Publix’s crust, you just have to let it sit at room temperature for 15-20mins (if originally refrigerated) OR 50-60 minutes (if originally frozen)

2 medium apples for baking, sliced into thin squares (I used Red Delicious, but you can use whatever you want!)

2 TBS Splenda (or preferred sweetener – so, yes, if you want sugar, go on ahead)

1/2 tsp Cinnamon

Sugar-free Caramel Topping (like the kind you use for ice cream!)

DIRECTIONS:

Preheat oven to 425 F

Unroll softened crust on parchment/wax paper - Cut into circles, about 5 inches wide

(You can gather up the leftovers, roll with rolling pin to make another circle if you wish! I just don’t like being wasteful!)

In a bowl, mix together the Splenda and Cinnamon. Add in the apples and mix until apples are fully coated in the sweet cinnamon mixture.

Spoon the apples into the centers of each pie crust circle, leaving about a half inch of crust around the pile of apples.

Fold the crust, pinching softly as you go, against the apples.

Bake for 18 minutes or until crust is a nice golden brown color.

Allow to cool 5 minutes. Drizzle the caramel topping and HEYYYOOO! YUM!

Serve with frozen vanilla yogurt or ice cream if you’d like! Shoot for fat-free, sugar-free, or whatever kind you prefer. I won’t be mad LOL

In joy, enjoy!

-JVee

Sweet Potato Turkey Sliders

ANOTHER huge hit at my house.

Sweet potatoes aren’t just a healthier alternative and extremely nutritious, but they’re also DELICIOUS.

I love burgers. Correction, I love TURKEY burgers. I have trouble digesting red meat (beef) and I get really sick. This started about two and a half years ago. It is a blessing in disguise, though. Although it means that I HAVE to eat white/healthier meats, the best part is that I WANT to!

These yummy things are high in protein, low in fat, and significantly lower in carbs than normal sliders.

YOU WILL NEED:

1lb LEAN ground turkey or chicken

3 FAT and ROUND sweet potatoes (the long skinnier shapes won’t be big enough to be “buns”

Baby Spinach leaves or Romaine

1/2 Purple onion

1 yellow onion

3 TBS fish sauce (or salt)

1/2 – 1 TBS ground pepper

Fat-free sharp cheddar cheese slices

DIRECTIONS:

Wash the sweet potatoes and cut them so that you have circles.

These will be the “buns” for your sliders, which means you’ll need an even number of circles.

Chop up the YELLOW onion.

In a big bowl, mix together the fish sauce (or salt,) pepper, yellow onions, and meat.

Take golf-ball sized handfuls and mush together to make “patties”

Aim to make them ‘flatter’ as they will shrink and become more ‘plump’ as they cook.

Slice the PURPLE onion in a way that you’ll have “strips”

These will be cooked in the pan to soften them and added to the sliders as a topping.

In preheated - MEDIUM heat -  non-stick pan (or any pan, as long as you spray it ahead of time with non-stick spray – you already know I love Pam’s Olive Oil spray), cook sweet potato circles until slightly “browned” on both sides. You basically just want to heat them enough to ‘soften’ them up. Set aside.

Take the other serving of sweet potato circles and cook/brown them on BOTH sides. Set aside.

In the same preheated non stick pan, cook the meat patties.  (You may add in EXTRA virgin olive oil to the pan to help prevent sticking and ensure even cooking)

Keep an eye on them.

Make little slits in the middle to check for done-ness. No pink = cooked!

Remove from heat. Immediately, place small portions of the cheese slices so the cheese melts quickly.

Toss in the purple onion “strips” in the pan just long enough to soften them and give them a nice “caramelized” look.

Put the sliders together on the sweet potatoes. Top with the spinach/romaine and cooked purple onions. Use whatever sauce you’d like!

I steer away from ketchup as it his high in sugar.

MUSTARD, however, has ZERO calories!

NOTE: If you used fish sauce to season the patties, you probably wont even need a sauce. The fish sauce makes the patties SUPER tasty on their own!

In joy, enjoy! <3

-JVee

Lean Turkey and Avocado Toastie

THIS, was a huge hit at my house. I had a long day in class and needed to refuel after my morning's workout from earlier that same day. I sat in class and daydreamed about avocado sooo, I went to the store on the way home and this happened!

I call it a toastie because it's not quite a panini, since I had no press haha.
And the name "toastie" just sounds cuter!

Loaded with protein from the meat and nutritious value from the grains and avocado!
You're gonna love this! Low in excess fats and oils.

YOU WILL NEED:
2 slices of nutty grain bread (or whatever bread you prefer)
1 avocado
1 slice fat-free sharp cheddar cheese
Lean turkey meat (I got mine from the deli, but pre-packed is okay, too! Just pick the most "nutritious" one)
2 slices lean turkey bacon
1/2 tsp salt
Pinch of garlic powder (season to preferred taste)
1/2 tsp lime juice (again, season to taste)

DIRECTIONS:
Cook the bacon in a skillet and set aside on a plate with paper towels to soak up the excess oil.
Split the two slices in half, making 4 pieces of bacon.

Cut open the avocado and mush it up, as if you were making guacamole.
Add in the salt, garlic powder, and lime juice.

On one slice of bread, place the cheese and top with the 4 mini slices of bacon.
On the other slice of bread, spread the avocado/guac as if it were mayo. Then layer on the turkey meat.
(Save some of the guac, you'll be adding a second layer in just a second)

Place the slices of bread in the skillet and toast. (You're only toasting the outside, since the other side is already topped with meat and such. This helps keep some moisture in the bread and melts the cheese so that the bacon sticks to it.

Remove from heat.

Take the slice of bread that has the avocado and turkey and spread one more layer of avocado.
Put the two bread pieces together and ta-da!

In joy, enjoy :)
-JVee

PS.
To make it faster, just premix the avocado and put it in the fridge.
In the morning, toast the bread slices in the toaster and add everything else, accordingly.
Wrap it up, take it to-go!

Peanut Butter Protein Pancakes

Okay, y’all know I love my peanut butter. But you should really know that my MAN loves peanut butter, even more.

Now, normally I’d use PB2, but I’m going back to basics and using regular PB for this one. I’d eat these on days that I need to stay fuller, longer, and need lots of energy OR on days that I had a heavy work out. It’s up to you.

OR HEY. Eat ‘em if you just feel like havin’ some dern peanut butter and pancakes AT THE SAME TIME!

IF you wanna skip out on the protein powder, just don't use it and reduce almond milk to 2 tbsp!

YOU WILL NEED:

3 egg whites

3 tbsp unsweetened almond milk

1/3 cup peanut butter

1/2 cup fat-free cottage cheese

1 tsp vanilla

1/2 tsp cinnamon

1 tbsp Splenda

1/2 cup wheat flour

1 scoop vanilla (or chocolate!) protein powder

NOTE:

Use two bowls for this. It’s easier!

1 for the dry ingredients and one for the liquids.

DIRECTIONS:

Grease a skillet and heat stove to low-medium heat, not exceeding medium.

You’ll want the skillet to be hot and ready!

Starting with the cottage cheese, use a fork and mush the lumps to help make them smaller. Doesn’t have to be completely “blended”

Add in the peanut butter and mix well.

Then, add in the almond milk, vanilla, and eggwhites.

Mix well, again.

In a separate bowl, combine the splenda, cinnamon, protein powder, and wheat flour.

Add to the liquids bowl and mix well.

THE BATTER WILL BE THICK, don’t panic.

Pour into the skillet and ta-da! This recipe yields 4-5 pancakes.

I usually have to double everything, as I’m almost always making them for the peanut butter monster man of mine, and myself.

We eat them with strawberries and bananas layered within the stack of pancakes and use sugar-free syrup!

OPTIONAL: If youd like a yummy, different kind of “butter” melt some peanut butter and syrup together in the micrwave, YUM.

In joy, enjoy!

-JVee

Lean Turkey Meatballs

Meal prepping is so important.

When you have food readily made, you’re less likely to make poor choices in what to eat for your meals.

Look at it this way, when you’re hungry and don’t have time to cook because of work or school (or whatever it is that you do!) you’re willing to grab something quick, fast, and “there”.

This normally means fast food, vending machine snacks, sodas, etc.

Just like the Veggie Muffins, these Turkey Meatballs are a perfect choice for having leftovers that STILL taste great! I love them for lunch and/or dinner!

Serve on a bed of greens, brown rice, or plain with a side of veggies and fruit!

I love them with Sriracha or Jalapeno Tabasco. Hot sauce is (almost) always low calorie, if not 0 calorie and adds a great kick. Ketchup, Ranch, and other sauces/dressings have too much oily fats and sugar.

These meatballs are packed with protein, super lean, and roughly only 90 calories per serving which means, yes, you can have more than one!

YOU WILL NEED:

2.5-3lbs ground turkey

3 egg whites

1 cup raw oats (I love the plain Quaker oats)

1 purple or yellow onion, whichever you prefer

2 TBS paprika

1 TBS Mrs Dash

1 TBS Oregano

2-4 TBS of fish sauce (or salt)

(You can basically add other seasonings/herbs/veggies that you’d like)

NOTE: Fish Sauce is pretty salty in small amounts. Salt adds flavor, but you usually require more of it

DIRECTIONS:

Preheat oven to 375

Grease muffin tins (again, I use Pam’s Olive Oil Spray)

Mix all of the ingredients together in a biiig ole bowl WITH YOUR HANDS! Way more fun, and it allows to really ensure even mixing

Mush into balls

Cook for about 35 mins, max 40

In joy, enjoy!

-JVee

Egg-White Veggie Muffins

These call for a SUPER easy recipe.

They are protein packed, low in calories AND fat!

Eat them right after they’re done baking and save the rest for leftovers!

YOU WILL NEED:

1 carton of egg whites

2 cups raw spinach

1 ½ shredded carrots

2 zucchini’s

½ yellow onion

1 ½ tbs extra virgin oil

Salt & Pepper to taste

8 mini turkey sausages

(optional: ¼ cup low-fat cheddar cheese)

DIRECTIONS:

Preheat oven to 350

Grease muffin tins with nonstick spray (I love Pam’s olive oil spray)

Chop all of the veggies

Chop all of the sausages

Starting with the veggies EXCEPT the spinach, sauté  in a pan for 5-7 minutes with olive oil, salt, and pepper.

Use as much or little seasoning as you’d like

(NOTE: if using turkey sausage, remember they are usually well-seasoned already, so you won’t need to use as much salt)

Add spinach and sausages to the mix, sauté another 2-3 minutes

Spoon the veggie mix into muffin tins, filling each about halfway full.

Add eggwhites to each veggie cup until about ¾ full, you’ll want to leave room for them to rise!

Use a fork to gently even out the egg whites and veggies in the tins, making sure that all the veggies are touched by the egg whites.

Cook for about 20-25 minutes, until they rise.

Like brownies or cakes, use a toothpick to insert in the middle of the muffins.

If the toothpick comes out clean, they’re cooked!

FOR THE OPTIONAL CHEESE:

Add a pinch to the top of each muffin before baking. It will melt and give the muffins a pretty color upon baking!

In joy, enjoy!

-JVee

Peanut Butter Pie with PB2

No-Bake Peanut Butter Pie w/ PB2

This was a super popular dish that a lot of you requested! It's also one of my FAVORITES!

Super easy, simple, healthy, and SATISFYING. Perfect for filling that sweet tooth, without all of the guilt.

The pie is completely sugar-free EXCEPT for the pie crust (6g sugar)

I used store-bought, but feel free to try your own twist for a different crust!

YOU WILL NEED:

For the pie

1 piecrust (I used store-bought: Keebler’s Chocolate Crust)

1.5 oz package Sugar-free and fat-free instant vanilla pudding mix (or chocolate!)

1 packet of UNFLAVORED gelatin

½ cup of granulated Splenda (1/4 cup will taste just as fine, if you wish to decrease)

1 cup PB2 (I buy mine at certain Publix and/or Smoothie King locations. They also have a store locator.

2 cups Almond Milk

1 cup Fat-free Cool Whip

(Optional) For the topping:

2 sugar-free peanut butter cups (I used the one’s by Russell Stover)

Sugar-free chocolate syrup

Tip:

Use 2 bowls for this recipe - One for the dry mix and one for the milk.

DIRECTIONS:

In a microwaveable bowl, pour ONE cup of Almond Milk.

Sprinkle the gelatin packet on top and let sit for about 2 minutes and then stir.

Microwave for about 30-45 seconds, just long enough for the mixture to become hot.

Stir for 1 minute or until the gelatin has completely dissolved.

Set aside to cool then add the other cup of milk.

In a separate bowl, combine the PB2, instant pudding mix, and Splenda.

Slowly pour in the milk and mix well using a fork or whisk.

The batter may be the the slightest bit lumpy, but try to get it as well mixed as you can.

Mix in the Cool Whip little by little, stirring well as you add it in.

Pour the mixture into your piecrust and spread evenly.

Freeze for 1 1/2 hour. After that, the pie can be kept in the fridge!

For the topping:

Remove the peanut butter cups from their packaging and place in a Ziploc bag.

Place in the freezer for about 45 minutes-1 hour

Remove from the freezer. Crush into little pieces and arrange them on the pie.

Drizzle some chocolate syrup and voila!

In joy, enjoy!
-JVee