Blueberry Scones

About 3 weeks ago, I never made ANYTHING for breakfast, unless it was toast, a bowl of cereal, or the occasional eggs.  Now pretty much every day I make something and I love it!  Everything I have made has been so simple!  I never thought I would be making scones, ever, but here I am making them and they turned out great!!  Some of my other favorites have been the watermelon smoothie and pb, granola, banana, and strawberry in a tortilla shell! Delicious!

Here is the recipe from www.myhealthymealplans.com

Ingredients

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 Tbsp baking powder
• 3 Tbsp Sugar
• 1/8 teaspoon salt
• 5 Tbsp cold unsalted butter
• zest of one lemon
• 1 cup blueberries (fresh or frozen)
• 1/2 cup plain low fat Greek yogurt
• 1/2 cup low fat milk

Instructions

1. Preheat oven to 425 degrees F.
2. Combine flours, baking powder, sugar and salt in a bowl and whisk together.
3. Slice butter and drop into dry ingredients. If you have a pastry cutter, use it to cut the butter into the flour. If you don’t have a pastry cutter, use a fork to cut the butter into tiny pieces and mix it into the flour.
4. Add blueberries and lemon zest and gently stir. You can use frozen blueberries, no thawing necessary.
5. Gently mix in milk and yogurt. Eventually you’ll need to use your hands to knead the last of the flour into the dough.
6. Form dough into a circle about that’s about an inch deep all around. Cut the circle into 8 slices.
7. Separate slices and place on a baking sheet covered in parchment paper or foil.
8. Sprinkle the tops of the scones with a bit of sugar.
9. Bake for 15 minutes or until light brown.

Notes

Calories: 211; Fat: 7g; Carbs: 32g; Fiber: 3g; Protein: 4g

Makes 8 scones

Watermelon Smoothies

I guess I am a little new to smoothies.  I have always liked them when other people have made them, but I have never been one to make them myself.  Let me tell you this was my very favorite smoothie I have ever had!!! Nothing but fruit and ice in this one!  So simple and we all loved it.  My only complaint is, if it is just the only thing I am eating for breakfast then I need about 4 of them!  I was hungry after about an hour. I think it would make a great snack though!

Ingredients

• 4 cups watermelon, cubed
• 2 kiwi, peeled
• 2 oranges, peeled
• 2 bananas, frozen and slightly thawed
• 12 ice cubes

Instructions

1. Blend all ingredients together until smooth.

recipe from: www.myhealthymealplans.com

Chicken and Vegetables

The prep work for this meal is really simple.  I would say it is a good weekend meal when you have plenty of time in the afternoon to throw it in the oven.  The chicken turned out perfectly, however the vegetables seemed to have needed a little more time in the oven and could have used a little more flavor. Or maybe we don't love cooked carrots and celery...blame the recipe right? Jackon ate up the potatoes and some of the carrots and devoured the chicken!! So a great kid friendly recipe!! We have plenty leftovers too, always a bonus.

recipe from: www.myhealthymealplans.com

Ingredients

• 1 whole chicken (~ 3 pounds)
• 6 medium carrots
• 4 medium stalks celery
• 3 large baking potatoes (russet or Idaho), about 8 oz each
• 3 medium onions
• 2 Tbsp butter
• 1 Tbsp chopped fresh Thyme

Instructions

1. Preheat the oven to 375 degrees F. Fold the wings of the chicken across the back so tips are touching. There may be a little resistance, but once they are in this position, they will stay. Tie the legs to the tail with string or use skewers; if the tail is missing, tie the legs together.
2. In a shallow roasting pan, place the chicken with the breast side up. Roast chicken uncovered for 45 minutes.
3. While the chicken is roasting, peel the carrots and potatoes and cut them and the celery into 1-inch pieces. Peel the onions, and cut into wedges.
4. Remove the chicken from the oven. Spread the carrots, celery, potatoes and onions around the chicken. In a 1-quart saucepan, heat the butter over low heat just until melted. Stir the thyme into the butter, then drizzle over the chicken and vegetables.
5. Cover the chicken and vegetables with foil; roast 45 to 60 minutes longer until the vegetables are tender when pierced with a fork.
6. Carve chicken and serve with the vegetables.

Notes

Calories: 340; Fat: 6g; Carbs: 24g; Fiber: 5g; Protein: 45g

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours, 20 minutes

Pesto Tortellini Soup

Soup in the summer?!?! Why not!
Recipe from: http://myhealthymealplans.com/

Ingredients

• 1 small onion
• 2 cloves garlic
• 1 Tbsp Olive Oil
• 5 cups vegetable broth (you can use chicken if you want)
• 1- 9 oz package tortellini
• 2 cups frozen mixed veggies (I like the baby California blend)
• 1/4 cup prepared pesto (or make your own)

Instructions

1. In a large soup pan, heat olive oil and saute onion and garlic until soft and clear.
2. Add the broth and the tortellini to the pan.
3. Boil until tortellini is done.
4. Add the frozen veggies.
5. Simmer until veggies are heated through.
6. Add the pesto, and stir until combined.
7. Garnish with Parmesan cheese if desired.

This an ok meal, we all ate it and had no issues with it, we just weren't blown away by it. The soup may be better in the winter when we are all cold and needing a little pick me up! 

Cinnamon Peach Muffins

Until now I have always been a just add water kind of baker, but it really is pretty simple and so much better for you to just make things from scratch!!! Tomorrow's breakfast is cinnamon peach muffins so I decided to make them ahead of time and we could have them for our snack today too if we wanted!

I tried to follow the recipe but I forgot to add the vanilla! Whoops!! The 1 1/2 cups of peaches took pretty much exactly 2 peaches for us.  I have to say even without the vanilla these are good!!! Lets hope the rest of my family think so too!

This recipe came from:
http://myhealthymealplans.com/

ngredients

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1/3 cup sugar
• 1 egg
• 1/2 cup unsweetened applesauce
• 1/2 cup vanilla greek yogurt
• 1/2 tsp salt
• 1/2 Tbsp cinnamon
• 1 tsp baking soda
• 1 tsp vanilla extract
• 1 1/2 cups chopped, peaches (fresh, canned or frozen)

Instructions

1. Preheat oven to 350 degrees. Place muffin cups in muffin tins.
2. Mix sugar, applesauce, yogurt and egg until creamy. Add vanilla.
3. Add flour, baking soda, cinnamon and salt. Stir until completely smooth. Fold in peaches. Spoon the batter into the muffin tins. Top with course sugar (optional)
4. Bake for 15-20 minutes, until toothpick poked in center muffin comes out clean.

Chocolate Banana Smoothie

Anything that tastes like dessert but is considered to be breakfast is a winner in this house!!! Jackson of course loved it because it tastes like ice cream!!! I didn't follow the recipe exactly because I didn't have cocoa powder so instead I used a tablespoon of Nutella and left out the honey.  Really this tasted like ice cream and was delicious!!

Here is the recipe from http://myhealthymealplans.com

Prep time: 5 mins

Cook time: 2 mins

Total time: 7 mins

Serves: 4

Ingredients

• 8 ounces soy milk, or low fat milk.
• 1 TBL honey
• 2 bananas (frozen)
• 1 TBL cocoa powder.

Instructions

1. Blend all ingredients in a blender until smooth.

Serving size: 1/2 cup Calories: 92 Fat: 2 Carbohydrates: 20gr Fiber: 3 Protein: 2

 

Raspberry Oatmeal

Well I'm not typically an oatmeal person, generally I am gagging on the texture by the end but I thought I make Jackson eat it all the time I can try it too. So I was quite surprised when I actually liked it!!!

Here is the recipe:
 Ingredients

• 2 1/3 cups water
• 1 1/3 cup rolled oats
• 1 cup raspberries, rinsed
• 2/3 cup almonds, chopped or sliced
• 2 Tbsp Honey

Instructions

1. Place water, and oats into a pot. Turn on medium heat until water begins to boil.
2. When water boils, simmer for 5 minutes.
3. Fold in raspberries, almonds, and honey.

Notes

Calories: 290; Fat: 15g; Carbs: 34g; Fiber: 5g; Protein: 10g

I didn't add any almonds because we're still not giving Jackson nuts, but I think it would have made it even better added a little crunch to the mush! :) Jackson is not a huge raspberry fan, too tart I think, so he thought this was pretty tart as well. I think I would add a little more honey for him next time!

recipe from : http://myhealthymealplans.com/