Meatloaf Stuffed Bell Peppers

Hey Loves!

One of the meals I used to hate as a kid was meatloaf, but as I have grown older I have learned to love it! I am always trying to come up with new ways to re-create it and make it better! I also like to, when I can, make things into "mini" forms haha! These mini individual meatloaf's are TO DIE FOR! 

Serves 6 - 230 Calories & 6 WW PointsPlus


Ingredients:

• 6 Medium bell peppers
• 1.5 Pounds lean ground turkey
• 3 Tbsp flat leaf parsley chopped
• 1 Medium white onion diced
• 3 Cloves garlic diced
• 1 Tsp salt
• 1 Tsp pepper 
• 1 Tbsp dried oregano
• 2 oz Tomato paste
• 1 Egg
• 1 tsp Paprika

 Steps:

1. Preheat the oven to 400°F
2. Mix all ingredients together except bell peppers
3. Remove tops and core bell peppers
4. Stuff with meatloaf mixture with at least 1/2 inch of room at the top left.
5. Cook at 400°F for 20 minutes then turn down to 375°F 20-30 more minutes
6. Remove from oven and let sit for 3 minutes and then enjoy!

Hope you think these are as yummy as I do! If you remake any of my recipes please tag them with #foodcourtt and make sure to follow me on instagram @foodcourtt!

Happy Creating!

XO, Courtney
 

Coconut Lime Chicken Skewers

Hey Guys!

So the first week I cooked for my clients I made them this dish, and unfortunately I never even tried it! AHHH bad chef, I know! But they kept on telling me how amazing it was so I decided to try to make it again and this time for Joe and I! If I do say so myself this was scrumdidlyumptous! Haha this dish will NOT disappoint! It is kind of high in WW Points but I believe its totally worth it!!

Serves 2 - 417 Calories & 11 WW PointsPlus

Ingredients:

• Zest of 1.5 limes
• 1 Tsp paprika
• 1 Tsp chili powder
• 1 Tsp kosher salt
• 2 Limes juiced
• 1/2 Tsp black pepper
• 5 oz Coconut milk
• 1 Tbsp balsamic vinegar
• 2 Tsp red pepper flakes
• 2 Cloves of crushed garlic
• 2 Boneless skinless chicken breasts

Steps:

1. Mixing all of of the ingredients together in a bowl, besides the chicken, whisk together thoroughly.
2. Cut chicken into strips to be able to skewer later (I got 3 strips per breast).
3. Submerge the chicken strips into the marinade and place into fridge for 30 minutes to no more than 3 hours.
4. After your desired marinate time take the chicken out and put onto skewers and pre-heat the grill.
5. SAVE THE MARINADE - it becomes the most delicious sauce!
6. Grill the chicken on the skewers for 6-7 minutes per side. Should be no more than 15 minute total cook time.
7. While your chicken is grilling and almost done, pour the marinade into a pot and bring to a boil on the stove while CONTINUOUSLY stirring it (it will burn, trust me).
8. Let the sauce boil for a solid 3 minutes while stirring it.
9. Then using a mesh strainer, pour the sauce into a bowl and create a silky smooth sauce!
10. Take chicken off of the grill and let sit for 3-5 minutes then serve with sauce and lime slices!

ENJOY! It is seriously finger licking good!

Happy Creating

Please tag my recipes you re-create with the hash tag #FoodCourtt and make sure to follow me on Instagram @FoodCourtt

xxx Court

Turkey Apple Bacon Burgers!

Hey Guys!

Sorry it has been so long since I have posted. A lot has happened to me in the last couple of months! I had a new job then it got to be really overwhelming because I had THREE. I moved to a new apartment. And now I am just anticipating a response from my last interview at a property management company! I currently am a new personal chef! I have 4 clients. It truly is amazing to do what you LOVE for work! Anyways, the people I cook for are Paleo Peeps so I will be posting lots of the recipes I have been cooking up for them. Also I will be starting a YouTube Channel with cooking videos in the future! I am going to commit to putting as much focus onto this blog as I can because it truly is something that makes me happy! Be sure to follow me on Instagram @FoodCourtt for the latest news and recipes. I have some giveaways that will be coming up as well!

So here is my BOMB recipe! BTW, Joe said it was "bomb" and that's rare so I am completely soaking every ounce of that up!!

8 Burgers - 217 Calories & 5 WW PointsPlus (Add points and calories for the bun and condiments)

Ingredients:

• 2 Apples (red or yellow preferably)
• 1 Package (12 oz) of turkey bacon
• 1-1.5 lbs of ground turkey
• 2 Cloves of garllic
• 1 Tsp pepper
• 1/2 Tsp salt
• 2 Tsp paprika
• 2 Tsp chili powder

Steps:

1. Pre-Heat Oven to 400°F
2. Place all of the turkey bacon on a sheet tray and cook in oven for 10-20 minutes until desired crispiness is achieved.
3. While bacon is cooking grate 2 apples into a bowl big enough to fit all ingredients. 
4. Add all of the ingredients, including cooked bacon and mix together making sure NOT to over mix.
5. Form 8 patties and place in fridge for 5-10 minutes to help them hold their shape.
6. Grill 6-7 minutes per side & ENJOY!

These Burgers were SOOOO good! They would be good plain or with a lettuce "bun" to be more figure friendly! They also are a great make ahead meal to freeze for the hectic weekdays and pop in an oven at 350°F for 15 minutes or so! Make sure to tag all of my recipes you re-create with #FoodCourtt!

Thank You!

Happy Creating!

Kale, Herb & Avocado Couscous Salad!

Hey Everyone!

Looks like St. Patrick's Day food but REALLLLLY good! haha

Happy Meatless Monday! I hope you all stuck with the plan today and are planning on trying something new tomorrow for TRY NEW TUESDAY!!! Joe keeps complaining that I am not filling him up every night so I have been trying to make more fibrous foods to keep him full! I also am working on making kale more tasty and this recipe is delicious and boyfriend approved! I hope you all enjoy it and continue on your week 1 plan! xxxCourt

6 Servings (About 1 Cup) - 218 Calories & 6 WW PointsPlus

Ingredients:
Sauce -

• 1/2 Cup Chopped Kale
• 1/4 Bunch of Chopped Cilantro
• 1/4 Bunch of Chopped Parsley
• 1/4 Medium Chopped Onion
• 1/2 Large Diced Avocado
• 2 Cloves Pressed/Grated Garlic
• 1/4 Chopped Green Bell Pepper
• 1 tsp Mustard
• 1 Lime Juiced & Zested
• 1 Lemon Juiced
• 2 tsp EVOO (Extra Virgin Olive Oil)
• 1/4 tsp Black Pepper
• 1/2 tsp Seasoning Salt
• 1 tsp Italian Seasoning
• Optional - 1/2 - 1 Jalapeno 

Salad -

• 1 Cup Couscous (Whole Wheat if Possible)
• 1 Cup Low-Sodium Chicken/Veggie Stock
• 8 Cherry Tomatoes 
• 1/4 Cup of Corn
• 1/8 Cup Toasted Plain Slivered Almonds

Steps:

1. Place all of the "Sauce" ingredients in food processor or blender and blend until smooth and VERY green! (it is a little frightening haha)
2. Bring 1 cup of broth to boil and once it starts to boil add couscous to it and stir then cover and take off the heat. Let sit for 10 minutes and fluff with a fork when its done.
3. Cut cherry tomatoes into thirds (or halves but I prefer thirds) and along with the corn mix into the couscous.
4. To toast almonds place in saute pan on med/high heat until golden brown and fragrant and fold into or sprinkle on with some parm. cheese on top of the couscous (optional of course (: ).
5. Mix in the sauce and chill for a minimum of 30 minutes and then serve and enjoy!!

**This sauce would also taste good on other types of pasta!

Happy Creating!

Roasted Asparagus!

YUM!!!!!

Happy Saturday Peeps!!

Today I want to talk about one of my favorite veggies of all time, ASPARAGUS! It is absolutely delicious and extremely healthy for you. It is filled with tons of vitamins and minerals most importantly it contains something called "glutathione that helps break down carcinogens and other harmful compounds like free radicals which can help prevent certain cancers(1)"! Growing up my parents were steamers. That is their preferred way to cook veggies. I however do not like mine as mushy and prefer a more al dente texture! So I pretty much grill or roast ALL of my veggies! It adds so much more flavor and is way healthier because you don't have to dip your broccoli, asparagus  ect. in mayo or butter! I promise this recipe will NOT disappoint and not to mention its so simple and easy to do. I even got Joe eating some veggies and LIKING them that he never would even try before! xxxCourt

P.S. Most people do not store their asparagus correctly, look out below for tips on how to make it last as long as possible in your fridge!

Serves 3 (10 Spears of asparagus per serving) - 68 Calories & 2 WW PointsPlus

Ingredients:

• 30 Spears of asparagus

  

  Step 2 & also how you should store your asparagus!

• 1/2 tbsp EVOO (extra virgin olive oil)
• 1/4 tsp Seasoning salt
• 1/8 tsp Black pepper
• OPTIONAL: 1 Clove of pressed garlic (or finely chopped)

Steps:

1. Pre-heat oven to 350 degrees (or grill if you are cooking outdoors!)
2. Prep all of your asparagus by snapping them in half (see picture demonstration by the lovely Joseph David)                             *They will snap where they are meant to be snapped and if you are in a rush and have a bunch of asparagus then snap one from each bunch and chop the rest where the one snapped. **To store your asparagus chop off about 1/2 inch of bottom when you get home from the store and place in a cup of water (like flowers) they will even grow a little. Make sure you check the water if they are going to be in there long and refill if necessary! 
3. Place all asparagus on a cookie sheet tray lined with tin foil for an easy clean up! 
4. Drizzle EVOO on top and toss using your fingers to evenly coat all of the asparagus.

   

   Step 6: I should of used foil, oops!

5. Sprinkle salt, pepper and garlic clove on top of the asparagus and toss again with hands to even coat all of the veggies.
6. Make sure all of asparagus are laying flat on the sheet tray (not too over crowded) and place in the oven or on the grill.
7. Cook 15-20 minutes or until desired char color has been achieved (15 minutes makes for more firm asparagus and 20 is a little more cooked).
8. Plate up right away and serve alone or with a wedge or two of fresh lemon!
9. ENJOY!

You can pretty much swap out asparagus with lots of different veggies for this recipe. I have done corn, broccoli, cauliflower, ect. GET CREATIVE! Make veggies more fun and tasty because they should be in almost every meal that you eat!  

Happy Creating!

***Site Sources: (1) - http://www.eatingwell.com/blogs/health_blog/5_powerful_health_benefits_of_asparagus_you_probably_didn_t_know

Mini Turkey Meatloafs

Good Evening Everyone!!

Simply Delicious!

Growing up as a kid my dad did a lot of the cooking and one of the recipes he made that I never looked forward to was meatloaf. But as I grew up and my pallet became more refined I grew to love it! Unfortunately most meatloaf today is made with ground beef and that is something I don't allow in my house. So I sat down and created a FULL flavored turkey version that I'm certain won't disappoint! Not to mention they are mini and who doesn't like mini anything?!?

Hope you enjoy these as much as Joe and I!! xxxCourt

Recipe makes 12 - Serving Size 2 Muffins (1/2 Cup Each) - 170 Calories & 4 WW PointsPlus

Ingredients:

• 1 pound Lean ground turkey
• 1/2 Onion (yellow or white)
• 3 Cloves garlic (finely chopped or use garlic press)
• 1/2 cup Panko bread crumbs
• 1 tsp Hot sauce
• 1/2 tsp Balsamic vinegar
• 1 Egg
• 1 tsp Dried oregano
• 1 tsp Dried thyme
• 1/2 tsp Black pepper
• 1 (8 oz) can Tomato sauce (no salt added preferred)
• 1 tsp Mustard
• 3 tsp Extra virgin olive oil (EVOO) for muffin pan to prevent sticking

Steps:

Step 4

1. Pre-heat oven to 350 degrees.
2. Place all ingredients except EVOO into bowl and mix together until evenly mixed (hands are the best kitchen too ever (: )
3. Oil each of the 12 muffin slots using a paper towel dipped in your EVOO, a misto sprayer like mine (see last post for more info) or a kitchen basting brush.
4. Scoop approximately 1/2 cup of meat picture into each slot and light pack it in. 
5. Cook in oven for 25 minutes and then for 3 minutes on broil after that to brown the tops. (internal temp. should be about 160 degrees)
6. Pull out of the oven after broiling and let sit for 5 minutes before pulling out of tins and serving (unless you want to make a mess haha, I learned this the hard way).
7. Enjoy!

Joe gave this meal 5 stars!

** I topped my two with 1 tsp of mustard and 1 tsp low sodium BBQ sauce mixed together and fresh parsley! 

Second Dinner Tip: Once completely cooled place in tupperware or plastic baggies separating the layers with parchment paper and freeze for future dinners. To cook just pre-heat oven to 350 degrees and place frozen muffins on cooking sheet and cook about 15 minutes to warm up!!

Make sure to use the hash tag #foodCOURTT when you make one of my recipes I love to see them!!

Happy Cooking (:

Veggie-Kale Egg Fluffs!

Hey there everyone!

Did you know there is a nutritional scale for all fruits and vegetables called

Delicious AND Nutritious! 

"ANDI"?  Aggregate Nutrient Density Index is what it stands for and it basically rates foods from 1-1000 (1 being the worst and 1000 being the best) and the goal is to help people like you and me pick the foods that have the most benefits by eating them rather than ones that don't.

Basically what I am trying to get at is that Kale is 1000! Now if you ever have tried kale its honestly not the most delicious thing in the world. I was talking with my neighbor Andy and I think she said it best "it is an acquired taste". I didn't want the fact that I don't like it to keep me from eating it so I have been on a mission to find ways to consume it without having to actually taste it! Juicing it is a

SO PRETTY, HUH?!

great way to sneak it in but you only get a tiny bit. So I thought I will put it in our smoothies and blend it in, well that didn't work because the kale beat up my magic bullet :( (I am getting a new blender soon though!). So I when I learned you could make eggs in the oven in muffin tins I figured I would try adding kale, and guess what its DELICIOUS!!!! I couldn't believe the taste of these bad boys!! Not to mention its great for a quick breakfast or snack. I hope you guys try to include kale in your weekly diet and let me know if you have found some sneaky ways to make it taste better! xxxCourt

I ate them with 1/4 of an avocado and hot sauce! YUM!

Recipe makes 11-12 total - Serving size 1 Fluff - 70 Calories & 2 WW PointsPlus (if you have a non-stick muffin tin then you can take out the EVOO and it drops to 41 Calories & 1 WW PointsPlus)

Ingredients:

• 10 Cherry tomatoes (cut them into thirds)
• 1/2 Green bell pepper (diced)
• 1/2 Orange bell pepper (diced)
• 1/4 Zucchini (diced)
• 2 tbsp Onion (diced & any color you have is fine)
• 1 Clove Garlic (chopped fine or I use my garlic press)
• 2 Eggs
• 7 Egg Whites 
• 2 tbsp Low Fat Milk (I used 1%)
• 1 oz Mozzarella cheese (I used one string cheese cut up into small pieces)
• 2 cups COOKED Kale (instructions below)
• 1/2 tsp Black Pepper
• 3 tsp EVOO (Extra Virgin Olive Oil)

Steps:

Did you know store bought sprays contain SILICON?! Eww.

1. Pre-heat oven to 350 degrees.
2. Chop up and prep all your veggies.
3. Clean and chop kale then place in microwavable bowl and cook on high for 2 minutes (it should shrink down to about half its size).
4. In separate bowl crack 2 eggs and 7 egg whites. 
5. Add black pepper, milk, onion and garlic to the eggs and light beat them together.
6. Lightly coat the muffin tins with EVOO to prevent your fluffs from sticking. (I use my Misto Oil Sprayer you can fill it with ANY type of oil you choose and there are no additives unlike like store bought sprays!)
7. Pour about 1/4 cup of the egg mixture into the 11-12 lightly oiled muffin slots.
8. Evenly add the veggies and cheese to each muffin slot with the egg mixture in them.
9. Place the tins filled with the veggies and eggs in the oven for 16 minutes and serve immediately or let completely cool before putting in the fridge. 

   

   Best way to store!

***To store I recommend placing fluffs in layers inside some Tupperware with paper towels in-between each layer because the egg whites can release a lot of water. 

To eat after cooled pop in the microwave for 45 seconds and enjoy!!

Happy Creating!

Auntie Noni's Crockpot Tortilla Soup

Bailey Lynn & Auntie Noni. Man time flies!

Afternoon all! 

So I personally think that the crock pot is the greatest invention known to man! I love cooking and spend hours in my kitchen doing it (I did 7 hours yesterday haha, oops) it can be really therapeutic to listen to music and get to creating, BUT sometimes after a long day at work the LAST thing I want to do is stand on my feet for another hour making dinner! It is also particularly nice because I can just text Joe when I am at work what to throw in there and turn it on and its easy enough for him and way less work for me (; 

Kaiden now & baby Kaiden! Awwww (:

Kaiden with Uncle Joe & Baby Wyatt! Our newest edition, March 2013

For all of you who know me, you know that I am Auntie Noni to my two adorable and wild nephews Kaiden & Wyatt and my sassy and beautiful niece Bailey Lynn! Moving to San Diego was really hard on me because I used to see Bailey everyday. I remember crying just at the sight of her pictures I had hanging EVERYWHERE in the apartment and I would say to Joe I hope she doesn't forget me :( It is truly amazing how much love you can hold in your heart for one (or three) little person(s). She definitely has me in the palm of her hands. The best part about moving here though was being closer to My sister, brother-in-law, Kaiden and Wyatt so I try to focus on the fact that I get to build a relationship with my nephews now like I have with Bailey and I still see her once a week on FaceTime (thank goodness for modern technology!). If I ever opened a restaurant (which is a dream I have along with many, MANY others) I would base my menu on family recipes like my Grandpa's DELICIOUS garlic bread (maybe one day I will post that for all of you!), so that is how this recipe got its name because it is an Auntie Noni Specialty! Hope you enjoy it and if you have any little people in your life, give them an extra "hug squeeze", as Bailey would say, because they grow up way to fast! xxxCourt 

Serves 7-8 (Great for dinner parties!) - Serving size 1 Cup - 268 Calories & 6

His & Hers! Can you guess which one is mine?!

WW PointsPlus

Ingredients:

• 2 (4 oz) Boneless skinless chicken breasts
• 1 1/2 cup Black beans (I soak mine over night but drained and rinsed canned black beans with no added salt is perfectly okay!)
• 3 Coves garlic
• 1/2 Large onion (or two small any color is fine!)
• 1 cup Corn (I use frozen organic its cheap and easy)
• 1 can of Crushed tomatoes (no added salt)
• 1 Lime juiced
• 1 cup Low sodium chicken stock
• 1 1/2 cup Water
• 1 tsp seasoning salt (I use Low-Sodium Morton's)
• 2 tsp dried oregano
• 1 tsp paprika
• 1/2 - 1 whole seeded jalapeno (optional, keep seeds in if you like it really spicy!) 

Instructions:

For Crockpot: 

You guessed it! Joe's!

1. Throw everything in EXCEPT the corn and jalapeno give it a stir and turn it on low for 6-8 hours or high for 4-6 hours. 
2. Add remaining ingredients 30 minutes before serving.
3. Top with 1/4 an avocado and a few corn tortilla chips or even some low-fat cheese and shredded lettuce! The possibilities are endless! I always shake some tapatio on mine to spice it up even more! 
4. Enjoy!

For Stove Top: 

Trying to watch my figure, no cheese or chips! Go me!

1. Bake or grill chicken all the way through (350 degrees for 30 minutes covered or grilling for 30 minutes!) remove from juices and shred.
2. Bring all other ingredients (EXCEPT jalapeno and corn) in a large pot to a boil 
3. Add shredded chicken and then simmer for 1-3 hours partially covered
4. Add jalapeno and corn 30 minutes before serving.
5. If soup gets too reduced (thick) add water to loosen up (only add 1/4 cup at a time to not OVER add).
6. Enjoy!

Happy Cooking!

Veggie Chicken Roll-Up with Balsamic Glaze!

Hey There!

Have you ever wanted to impress a dinner guest or even your man with a fancy looking meal? Honey look no more! This DELICIOUS meal is to die for and it really isn't all that hard to put together! By a long shot this is my FAVORITE meal I make right now! It is that good. Not to mention its hearty and healthy. I really hope you love this as much as I do (that's probably impossible haha). Don't forget to use the hashtag #foodCOURTT when you get cookin' with my recipes! Cheers!! xxxCourt

Serves 4 - 182 Calories/Roll-Up (by itself) & 4 WW PointsPlus (by itself)

Balsamic Glaze - 4 Servings - 57 Calories/Tbsp of Glaze & 2 WW PointsPlus

GRAND TOTAL: 239 Calories & 6 WW PointsPlus for Chicken Roll-Up WITH Glaze!!!

Ingredients:

Veggie Chicken Roll-Up

• 2 (5 ounce) Boneless skinless chicken breasts
• 1 Bell pepper (you pick the color!)
• 4 Cloves of garlic
• 1/2 Medium onion (you guessed it, you pick the color again!)
• 8 Asparagus sprigs (2 per chicken roll up)
• 1 Zucchini
• 2 tsp EVOO
• Salt & Pepper to taste
• 12-16 toothpicks

Balsamic Glaze

• 1 tsp Butter
• 1 tsp EVOO (Extra Virgin Olive Oil)
• 1/3 cup Onion/Shallot finely chopped (haha pick again!)
• 1/4 cup GOOD balsamic vinegar
• 2 tbsp Organic light agave nectar
• 1/4 cup Chicken stock (low-sodium preferred)
• A splash of good red wine (& a glass to drink while you cook yum!)

Instructions:

I like to make the sauce first and then just nuke it in the microwave for 30 seconds before serving it but you can most certainly make it 20 minutes before your chicken is done. I would just rather relax and drink my red wine (;

Step 2: Caramelizing Onions/Shallots

Balsamic Glaze:

1. Heat up butter and EVOO in a saute pan over medium heat let heat up (not too hot, be careful not to burn your butter!).
2. Once the butter and oil is heated up add onions/shallots to pan and caramelize on med/high heat for 5-6 minutes until they are a pretty caramel color.
3. De-glaze the pan by adding in balsamic vinegar (make sure your nose is not right over the pan, this can be a little powerful haha)
4. After de-glazing the pan for 1 minute or so add the agave, chicken broth and red wine. Turn up the pan and bring mixture to a boil.
5. Once the glaze begins to boil turn back down the heat to medium (my stove is 1-10 and I put it on 5) and let simmer and reduce to half its volume for 8-10 minutes.



Step 4: Boiling Glaze!

6. It will be a syrup like consistency when it is done. Turn off the heat and move into a separate bowl if making glaze before the chicken, otherwise spoon onto your cooked chicken!

Veggie Chicken Roll-ups:

1. Begin by chopping all veggies (think of McDonald's fries for the size)
2. Heat up 2 tsp EVOO in saute pan and cook veggies for NO MORE than 3 minutes. You just want to get them started not fully cooked. 

   

   Step 1: Chopped Veggies

3. After 3 minutes is up transfer out of pan to a plate to stop the cooking and give them a chance to cool down so you can handle them with your hands.
4. While the veggies are cooling take chicken breasts and very carefully using your knife slice each of them in half horizontally (think hamburger style).
5. Then using parchment/wax paper or plastic wrap cover each breast so they won't splatter and pound them out into about a half inch thickness. You can use a meat mallet with a flat side if you have one, I just use a drinking glass from my cupboard.

   

   Step 4: Slicing Breasts

6. You now should have FOUR chicken cutlets, season both sides with salt & pepper.
7. Now your veggies should be cool enough to touch. Evenly distribute them into the center of each piece of meet and add 1 peeled clove of garlic to each as well. 
8. Carefully grab the two ends of each cutlet and over lap them and close shut by using 3-4 toothpicks to keep veggies inside. Continue this process with all 4 pieces. 

   

   Step 8: Veggie Roll-Ups PRE-Cooking

9. If you are ready to cook them place on the grill for 30 minutes and flipping about half way in-between. You could also cook them in the oven at 350° F for 30 minutes flipping once as well if you do not have a grill. 
10. After the 30 minutes or the internal temperature has reached 165° F make sure to REMOVE TOOTHPICKS & top with 1 tbsp of Balsamic Glaze per breast and ENJOY!!!

**I have made these up to 24 hours before cooking and covered with plastic

Final Step: EAT UP! NOM NOM NOM!!

wrap in the fridge if you would like to prep the night before I would say go for it but make sure you cover them and NO MORE than 24 hours!

These truly are so yummy! 

Happy Creating!!

Limeberrymelon-Pops!

Hello there!!

Living in San Diego, or even just California, it gets pretty hot around this time of year! I have been craving cold sweets like crazy so I have been in my kitchen creating ways to enjoy these treats without feeling super guilty about what I am putting into my body. So yesterday the Limeberrymelon-Pop was born!! I do have to say these are very tasty! I named them these because it sounds a bajillion times cooler then Strawberry Lime Watermelon Popsicles, haha (: I hope you will love these on a hot day, or any day as a matter of fact because they are THAT good! xxxCourt 

Serves 4 - 52 calories & 1 WW PointsPlus

Ingredients:

-1 1/2 cups strawberries
-1 1/2 cups watermelon
-1/2 lime juiced
-1 tbsp organic light agave nectar

Steps:

1. Place all ingredients into blender or food processor (I have a magic bullet) and blend until smooth. 
2. Pour into Popsicle molds and freeze minimum of 8 hours (I did mine overnight).
3. You can also put a few chunks on strawberry or watermelon into the molds to have fruit chunks in your Popsicle!
4. Enjoy!!

Happy Creating! 

P.S. I got my Popsicle molds at Walmart for $1!!!! Cheap, healthy and delicious?! Hells ya!!

P.P.S. if you recreate any of my recipes hash tag me on Instagram #foodCOURTT so I can see them all!! 

Waistline Friendly Strawberry Vanilla Parfait!

So Yummy & Healthy!!

Good Evening All! 

Tonight I was having a craving after I saw a picture on Pinterest (am I the only one who pronounces it Pin-ER-est? haha, I spend way to much time on there) any who I was inspired to create a waistline friendly version of a parfait! There are many different combinations that can be put together but this is what we had and I do have to say its pretty damn delicious and now I am going to snuggle up with my honey on the couch and watch Hawaii Five-O! Hope you all enjoy this as much as I do and head to my "PinERest" and follow me if you have one! haha (; (C_Sjoberg) xxxCourt P.S. I just discovered Agave Nectar - one word HEAVENLY!! 

2 Servings: 124 Calories & 3 WW PointsPlus!

Ingredients:

• 1 cup 0% plain fat free Greek yogurt
• 2 tsp Light Organic Agave Nectar
• 1 tsp vanilla extract
• 1 cup strawberries
• 1.5 tbsp All Natural Slivered Almonds

Instructions:

1. In small bowl mix together Greek yogurt, agave & vanilla extract.
2. Layer into 2 bows or cups (I used stemless wine glasses to feel fancy haha) starting with yogurt, then strawberries, then more yogurt & then the almonds.
3. Repeat until both glasses are evenly filled and all ingredients have been used.
4. Eat & Enjoy!

Happy Cooking!

About Courtney!

Me, Joe (My Handsome Boyfriend) & My Favorite Meal!

Hello Everyone! My name is Courtney! I am 22 years young and decided to start this blog to share my creations (recipes) with my family and friends. I have had a love for cooking since I was about 8 years-old. I recently picked up and moved 500 miles from the Bay Area to Sunny San Diego with the love of my life, Joe. Although it has been challenging, every second has been worth it! My style of cooking is more focused on making comfort meals and "not so good for you" food into healthier versions. Like many people I struggle with my waistline and have hopes that by starting this journey I can change some of my habits and start living a healthier life!

A little bit about me!

I am addicted to the San Francisco Giants, the 49ers & Instagram (LadySjoberg). Cupcakes are my weakness. Purple and Orange are my favorite colors. Food Network and ESPN are always on our television. I want a lab puppy (and probably will have one soon). I crank my music really loud when I drive and clean the house. I am a nanny and work in retail. I go to school for business and hope to graduate from SDSU one day.