My Top 10 Favorite Recipes

This is going to be a long post, I’ve got my 10 favorite recipes PLUS 10 more favorite recipes that are the Flat Belly Recipes.  So, let’s get started…

10.  Thai Peanut Chicken Noodle Salad

Cooked Rice Noodles/Vermicelli
Romaine Lettuce, torn
Cabbage Shredded
Chicken, cooked and shredded
Carrots Shredded
Bean Sprouts
Red Pepper, sliced into thin strips
Chopped Green Onion
Peanuts, roasted and chopped
Cilantro, chopped fine

Salad Dressing
1/4 cup peanut butter
1/4 cup honey
1/3 cup lime juice
1/4 soy sauce
1/4 cup peanut oil or canola oil
1-2 cloves garlic
1 TBSP chopped peeled ginger

Just mix the dressing together and pour over salad and enjoy!

9.   Pumpkin Dip

This dip is perfect for the Thanksgiving and Christmas holiday season, and it’s super quick to make.

15 oz. can pumpkin
5 oz. box instant vanilla pudding
16 oz. cool whip
1/2 TBSP. pumpkin pie spice
1/2 TBSP. cinnamon

Mix the pudding together and let set up in the fridge for at least an hour.  Then mix all other ingredients together and eat with vanilla wafers or other foods.

8. Spicy Cranberry Cream Cheese Dip

This recipe is perfect for the holiday season too!

1- 12 oz. package fresh cranberries
1/4 cup green onion, chopped
1/4 cup cilantro, chopped
1 small jalapeno, chopped (optional)
1 1/4 cup sugar
1/4 tsp. cumin
2 TBSP. lemon juice
dash salt
2- 8 oz. packages cream cheese

Chop cranberries & green onion, cilantro, and jalapeno.  Add all ingredients except the cream cheese and mix in a bowl.  Cover and place in fridge for 4 hours.  Place cream cheese on a plate, spread out evenly.  Pour the cranberry sauce mixture on top and smooth out.  Serve with wheat thins, ritz crackers, or other type of cracker.

7. Lemon Garlic Spaghetti

This recipe is perfect if you need a fast idea for dinner.

4 oz. dry spaghetti
1/4 cup grated parmesan cheese
2 tsp. olive oil
1 clove garlic, minced
1/2 juice from a lemon
2 TBSP. pine nuts
5-6 basil leaves, chiffonaded

Just cook spaghetti for about 7 minutes and in the meantime, mix all ingredients together and put in pan and heat through.  Add spaghetti noodles when cooked (you may need to add 1/4 cup of the starchy water to mix in).

6.  Penne with Sweet Potatoes & Fennel

This is one of our favorite recipes, it has a lot of great flavors mixed together.

12 oz. penne pasta
1 TBSP. unsalted butter
2 tsp. olive oil
1 fennel bulb, sliced (I’ve always used an onion)
1 tsp. chopped fresh rosemary leaves (or 1 tsp dried)
1 TBSP. sugar
1 cup chicken broth
1 cup milk
2 TBSP. Flour
2 cups sweet potatoes
2 TBSP. grated parmesan
2 TBSP. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. pepper

Cook pasta according to directions, drain and set aside.  Melt butter and olive oil in skillet.  Add fennel, rosemary and sugar.  Cook 10 minutes.  Stir in the sweet potatoes.  Wisk together the chicken broth, milk and flour.  Gradually add to skillet and simmer 3 minutes, until thickening.  Add pasta, cheese, parsley, salt, and pepper and simmer about 3 minutes.

5.  Pumpkin Spice Bread

I don’t often bake or cook desserts because I eat too much of them, but this one is one of my favorites.

2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup canola oil
4 eggs
3 1/2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking powder
1/2 tsp. nutmeg
3/4 tsp. ground cloves

Heat oven to 350 degrees.  In large bowl, mix pumpkin, sugar, water, oil, and eggs.  Beat until well mixed.  In separate bowl combine flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves.  Slowly add dry ingredients to pumpkin mixture.  Grease 2- 9×5 loaf pans and dust with flour.  Evenly divide mixture between the 2 pans.  Bake for 60-70 minutes.

4. Lemon Chicken Romano

This recipe is super delicious!

2 boneless, skinless chicken breasts, halved horizontally and pounded to 1/2″ thick
2 oz. shredded mozzarella cheese
2 oz. shredded provolone cheese
1 large egg
1 TBSP. flour
1/2 cup bread crumbs
1 1/2 oz. finely shredded romano cheese
1 TBSP. oregano
zest of 1 lemon
1/2 tsp. garlic powder
salt and pepper to taste
2 1/2 TBSP. canola oil
2 1/2 TBSP. olive oil
lemon slices for serving

Preheat oven to 350 degrees, combine flour and egg and whisk until smooth.  In separate bowl, combine bread crumbs, romano cheese, oregano, lemon zest, garlic, and 1/4 tsp. pepper.  Dredge chicken in egg mixture, then cheese mixture on both sides.  Heat oil in a pan, fry chicken about 2 minutes on each side.  Place on baking sheet, sprinkle with cheese and bake about 12 minutes, garnish with lemon.

3. Cinnamon French Toast

This is the regular way I think everyone makes them, but there’s one special thing I use for them…

So, you’ll need about 7-8 slices of bread (I use cinnamon bread, you can just buy in the bakery, and that is my secret ingredient) to every 3 eggs.  Whisk eggs and dredge bread on each side and place in pan that has been sprayed with olive oil cooking spray.  Cook on about medium on the stove for a minute or so, you’ll be able to tell when it’s cooked.  You can pour homemade syrup over the top or you can do like my husband and also sprinkle powdered sugar on top.  Try the cinnamon bread, it is so good!!

2.  Lime Chicken Tacos

This is my most favorite recipe to make because it’s so easy and so so good!

1 1/2 lbs. chicken breasts
3 TBSP. lime juice
1 TBSP. chili powder
1 cup frozen corn
1 cup salsa
12 flour tortillas
sour cream, cheese, and lettuce to top

Place chicken in crock pot. Combine lime juice and chili powder and pour over chicken.  Cover and cook on low for 5-6 hours or until chicken is tender.  Remove chicken and let cool slightly.  Shred chicken with 2 forks and return to the crockpot.  Add salsa and corn and cover and cook on low for 30 minutes.  Arrange on tortillas with sour cream, cheese, and lettuce.

1. Crepes

I think crepes are pretty much my all time favorite food.  I’ll be honest, I’ve never cooked them, Tyson loves cooking breakfast food.  I can’t argue especially because he’s really good at it.

1 1/4 cup milk
1 cup flour
2 eggs
1 TBSP. butter
1 TBSP. sugar
dash salt

Microwave the butter for a few seconds then mix all the ingredients together.  Heat a skillet to about medium then pour the batter into center of pan. Lift and swirl the batter until you’ve created an even sized circle. Cook for 2 minutes flip and cook for another 1 to 2 minutes. The crepe will be slightly crispy around the edges and browned in center. Remove from pan, set aside and continue making crepes until all batter has been used up.

I like using fruit and a little whipped cream for the crepes and Tyson like syrup and powdered sugar .  These are to die for!!! YUM!

Bonus:  Chicken Salad Sandwiches

These sandwiches are so good!!  I had them at my wedding and my baby shower.

2 cups diced chicken
2 TBSP. diced onions
1/2 cup grated cheddar cheese
1 cup mayonnaise
1 cup diced celery
2 boiled eggs, chopped
1/2 tsp. salt
1/2 tsp. pepper
Mix all ingredients and chill.  Makes sandwiches for 12.  We’ve always served these on croissants.

I thought I’d also share some of my favorite Flat Belly Diet recipes too.  So, here they are…

10. Stuffed Peppers

3/4 lbs. lean ground turkey
1/2 cup uncooked quinoa
1/4 cup cilantro, chopped
3 scallions, chopped
1 small yellow onion, finely chopped
1 clove garlic, minced
1/4 tsp. salt
1/4 tsp. pepper
4 large green bell peppers
2 cups reduced sodium chicken or vegetable broth
1 can (28 oz.) tomato puree (choose one with less than 50 mg sodium per 1/2 cup)
3/4 tsp. dried oregano
2 TBSP. parsley, chopped

Combine turkey, quinoa, 1/4 cup cilantro, scallions, onions, garlic, salt, and pepper in a large bowl.  Cut tops of pepper off, stuff each with 1/4 of mixture and put in slow cooker.  Combine broth, tomato puree, and oregano in a bowl.  Pour over peppers and cook on high heat for 4 hours.

9. Hearty Vegetable Soup

1/2 cup olive oil
1/2 large onion, chopped
3 ribs celery, chopped
1 small head green cabbage
2 carrots, chopped
2 cloves garlic, minced
1/2 cup dried white beans
3 cans (14.5 oz. each) low sodium vegetable or chicken broth
1/2 tsp. thyme
1/2 tsp. sage
1/2 lb. green beans
1 zucchini

Heat 1/4 cup oil in a soup pot over med-low heat.  Stir in onion, celery, cabbage, carrots, and garlic.  Cover and cook for 12-15 minutes, stiring occasionally.  Add the beans and 5 cups of broth.  Bring mixture to a boil.  Reduce heat to med-low and stir in the thyme and sage.  Cover and cook for 1-1 1/2 hours, then stir in green beans and zucchini, partially cover and cook for 20-30 minutes or until green beans are tender.

8.  Broccoli & Tofu Stir Fry with Toasted Almonds

4 servings
4 cups broccoli florets
1 pkg. (pound) Extra Firm Tofu, diced (I sometimes substitute this for chicken)
3 tsp. toasted sesame oil, divided
1 bunch scallions, thinly sliced
3 cloves garlic, minced
1 small jalapeno, seeded and finely chopped (optional)
3 1/2 tsp. low sodium soy sauce
1//2 cup sliced almonds, lightly toasted (MUFA)
2 cups cooked brown rice

Lightly steam broccoli, about 5 minutes, set aside.  Heat 2 tsp. of oil in wok or large skillet over high heat.  When hot, add the tofu and cook, stiring constantly for 5 minutes, or until browned.  Transfer to a shallow bowl.  Add remaining oil, heat for 30 seconds.  Add scallions, garlic, chile pepper, and broccoli.  Stir fry over medium-high heat for 2 minutes.  Stir in soy sauce, almonds, and tofu, tossing gently to combine.

7. Lime-Marinated Chicken with Salsa

4 boneless, skinless chicken breast halves (about 1 1/4 lbs.)
3 TBSP. lime juice (0r about 3 limes)
2 TBSP. olive oil
1 1/4 tsp. ground cumin
1/4 tsp. kosher salt
3 medium tomatoes, chopped
1 cup avocado, chopped
1/2 cup sweet onion, chopped
1/2 cup cilantro, chopped
1 small jalapeno, seeded and chopped (optional)

Put chicken in a large resealable plastic bag.  In a small bowl, whisk the lime juice, oil, cumin, ans salt.  Transfer 2 TBSP of the marinade to a medium glass bowl and cover with plastic wrap.  Pour the remaining marinade into the chicken bag.  Seal and turn to coat.  Chill for at least an hour.  Meanwhile, add the tomatoes, avocado, onion, cilantro, and jalapeno to the bowl with the lime marinade.  Toss gently to mix.  Cover the salsa and chill.

Coat the grill rack or broiler pan with nonstick cooking spray.  Preheat the grill to medium-high for direct heat or the broiler to 450 degrees F.  Cook the chicken, discarding the marinade, for 6 minutes or each side, or until a thermometer inserted into the thickest part of the chicken registers 165 degrees F.  Divide salsa into 4 servings and top on chicken.

6. Toasted Egg and Cheese Sandwich

2 slices Fit For Life Ezekiel 4:9 Sesame Sprouted Bread, toasted, spread with 1 Laughing Cow Light Garlic and Herb Wedge and filled with omelet-style egg (1/2 cup Organic Valley 100% Egg Whites) cooked in pan with cooking spray with 1/4 cup sliced red onion dressed with 1/2 fresh sliced plum tomato, 3 large romaine lettuce leaves, and 1/4 cup sliced avocado.

5. Cherry Chocolate Waffle

1 Lifestream Organic Flax Plus frozen waffle toasted and topped with 1 cup frozen dark sweet cherries, thawed, sprinkled with nutmeg and 1/4 cup semisweet chocolate chips.

4. Chicken Caesar Salad

2 cups organic mixed baby greens tossed with 1 TBSP. olive oil and 1 TBSP. Newmans Own lighten up Caesar dressing topped with 3 oz. organic precooked chicken breast chilled; 1 oz. Asiago Cheese; and 1 Ryvita Dark Rye crispbread cracker.

3.  Chocolate-Raspberry Smoothie

Blend 1/2 cup skim or soy milk, 6 oz. (80 calorie) vanilla yogurt, 1/4 cup semisweet chocolate chips, and 1 cup fresh raspberries plus a handful of ice OR 1 cup frozen raspberries for 1 minute.  Transfer to a glass and eat with a spoon.

2.  Mediterranean Salad Wraps

Serves 2
1/4 cup green olive tapenade (MUFA) (these are very overpowering, so I usually change this out for 1/4 cup of avocado)
1 TBSP. lemon juice (or about 1 lemon)
2 cups salad greens (4 oz.)
1/4 cup canned no sal chickpeas, rinsed and drained
1/4 cup drained and sliced jarred roasted red peppers (blotted dry)
1/4 medium seedless cucumber sliced (1/2 cup)
1/4 small red or sweet onion, thinly slices (1/4 cup)
1 oz. crumbled goat cheese
2 whole wheat wraps or tortillas (8 inch)

Mix tapenade and lemon juice.  Add greens, chickpeas, peppers, cucumber, and onion.  Add cheese and toss gently.  Warm wraps or tortillas and place 1/2 the mixture and wrap.

1.  Four Veggie Pizza

Serves 4
1 thin whole wheat pizza crust 12″ (Boboli)
1/4 cup sun dried tomato pesto (MUFA)
1 cup zucchini, sliced
1 medium yellow pepper, cut into thin strips
1 cup sliced cremini or button mushrooms
1/2 cup red onion, thinly sliced
2 tsp. olive oil
2 oz. mozzarella cheese
2 TBSP. parmesan cheese
3/4 cup grape or cherry tomatoes, sliced in half
1/2 cup thinly sliced basil leaves

Prehead oven to 425 degrees F.  Put crust onto baking sheet.  Spread crust with pesto.  Toss zucchini, pepper, mushrooms, and onion with oil.  Place in skillet over medium-high heat and saute until veggies are soft and excess liquid has evaporated, about 6-8 minutes.

Top crust evenly with cheeses.  Arrange veggies over cheese and top with tomatoes.  Bake 18-20 minutes, then garnish with basil leaves.