LOVE NOTE#124: Good Day Granola Chewies - PB & Chocolate Chips (A Fab 5 Recipe!)

Happy Friday Foodies!

I whipped up this granola bar recipe and it's so easy - a Fab-5 Easy ingredient concoction! I didn't add any additional sugar as the sweetness comes from the peanut butter & the PB/chocolate chips! All the ingredients are pretty basic - and I'm sure you will have these in your kitchen! I was just craving something sweet - and when it's a peanut butter & chocolate combo, well... whatever the mood, whatever the situation ... one bite will put a smile to your lips:)

Ingredients

• 2 cups of old-fashioned oats
  
• 1/4 cup of crunchy peanut butter - honey roast variety
  
• 1/4 cup of Best Life Buttery Spread (or any variety of light buttery spread)
• 1 egg
• 1/2 cup of Toll House peanut butter & chocolate chips

Instructions

• preheat oven to 350 and grease an 8x8 pan
  
• in a mixing bowl, combine the melted buttery spread, peanut butter, and egg - stir until combined
• mix in the oats until
  
• fold in the chips
• press the mixture into the pan and bake for 20 minutes or until the edges are golden
• cool completely then cut into 12 bars - enjoy!
  

There you have it! So easy and just the perfect amount of sweetness in each bite to give you the energy to get through your day one bite at a time!


Xox,

Marikym

LOVE NOTE #123: Oh Baby Baby Barley, Sausage, Potato Soup!

Hey Fellow Foodies!

Still so Brrrrrrrrr in New England and it's the middle of April - Eeek! On the upside, a wonderful reason to make this lovely hearty stew! Another simple six ingredient recipe - and well, it doesn't get easier or better tasting than this! Sometimes the best recipes come from tossing a little bit of this, with a little bit of that... with a little bit of what is leftover... and Voila! Just like that, a favorite is created and filed away but not forgotten for sure... to be used again one day:)


Ingredients:

• 1 pound Italian sausage (hot variety was used for an extra kick!)
  
• 32 oz fat free & reduced sodium chicken broth
• 14.5 oz can diced tomato
  
• 2 cups of tater tots
• 1/4 cup barley
• 3 cups of water (reduce to two cups for a thicker consistency)
  

Instructions:

• remove the casing from the sausages, cut the sausage lengthwise, and then divide into 1/2 inch pieces
• add the sausage, chicken broth, tomato, and tater tots, barley, and water to a crock pot - cook on high for 4 hours or low for 6-8 hours.
  

This warm and filling stew hits the spot for a chilly day! We combined it with some bread (banh mi!) and some olive oil with crushed red pepper as a dipping sauce ... perfection! A little bit of fusion goin' on tonight;) Enjoy everyone and see you soon!

Xox,

Marikym

LOVE NOTE #122: Oh-La-La Chicken Parisienne (Slow Cooker!)

Hi Friends!

Hoping everyone is having a wonderful week so far:) With chicken breast on sale this week ($1.99/lb... Woot!), I had to capitalize on the deal indeed! This romantic recipe is a simple six ingredient recipe - so anyone can have the romance of Paris without having to leave their home! Yay!


Ingredients:

• 6 chicken breasts
• 1/2 cup of white wine
• 1 can of low-sodium mushroom soup
  
• 8 oz of canned mushrooms
• 8 oz of low-fat sour cream
• 1/4 cup of flour

Instructions:

• in a bowl, combine the sour cream, soup, and flour. Mix until well blended.
  
• add the mushrooms and wine to the mixture and stir until combined.
  
• place the chicken breast in a slow cooker and pour the mixture over the chicken
• set on low for 6 - 8 hours

Voila! And dinner is served! Pictured here with cracked pepper and placed over spaghetti squash with a side of green beans! But goes great with rice or regular pasta as well!

So creamy and comforting ... well bon appetit!

Xox,

Marikym

LOVE NOTE 121: For My Sweets Spaghetti Squash

Hello Everyone!

Happy weekend and I hope everyone gets some must needed R & R to spend with loved ones, or just downtime to spend with yourself:) Thinking of new ideas to eat healthy and leaving the fuss of preparation at a minimum, my really good friend, Annie, introduced me to the idea of spaghetti squash. Whenever we get together, we always chit chat about ideas of how to eat more wholesome foods without having to sacrifice our favorite dishes. Being the carb junkie that I am, this introduction was much needed! Thanks Annie!

I prepared this dish for lunch, as tonight the fiance and I are planning an excursion out for some sushi - something I will leave to the experts at this time! At any rate, as intimidating as the melon looked upon purchase, it was the easiest ever to prepare! And the guilt factor?! Nada! A replacement for traditional pasta, this no fat, low calorie (42 calories per cup!), and low carb (10 grams versus the 40 grams of carbs for regular pasta!) made for an ideal replacement. But the questions with any type of substitution is, "Will this taste good?!" And let me tell you, oh yes! Oh yum!


Ingredients:

• 1 spaghetti squash melon (about 3 pounds)
• 1/2 cup of spaghetti sauce
  
• 1/2 pound of 85/15 ground beef (or use any type you prefer!)
• 1/4 cup mozzarella cheese
• 1 cup of spinach
• salt
• pepper
• 1 tablespoon Smart Beat Oil blend

Directions:

• using a knife, poke holes into the spaghetti squash and then place in microwave for 15 minutes. You will notice that it is ready when the skin gives a little bit when you remove it.
  
• set aside to let cool
  
• while you are waiting on the spaghetti squash to cool, pre-heat the oven to 350 degrees
• heat a frying pan with oil on medium heat, then place the ground beef and cook until slightly browned. Season with salt and pepper to taste.
• reduce the heat to low and add the spinach. Cook until the leaves have wilted. Set aside.
• at this point, (around 10 minutes have lapsed), your spaghetti squash has cooled (but still warm! Handle with care!), cut the squash lengthwise. Remove the seeds with a fork and discard. Separate the strings inside each half with the fork so they are more separated.
• top with tomato sauce, mozzarella cheese, and the ground beef/spinach mixture.
  
• place both halves in oven on a baking sheet and place in the oven for about 10 minutes until the cheese has melted.
  

As apprehensive as I was to try this, I was more pleased than ever with my first bite, and second, and third, etc! And I will return this this recipe time and time again! This rainbow-colored dish packs quite a punch because not only is it low carb, but filled with a cocktail of vitamins and minerals! Folate, B6, vitamin A, vitamin C, calcium... the list goes on! So do something good for your body while your taste buds get to reap the benefits as well!


Xox,

Marikym