Josephine's - Family Recipe !

Hey All!

So today I am sharing this recipe that is near and dear to my heart! It might not be very complex, but it def packs the flavor and is the PERFECT party pleaser! This recipe has been in my family for years and every time I have it, it brings me back to so many family memories! I have been really homesick here in San Diego lately so it was nice to make this at our party last weekend and bring me a little closer to home! This is a great make ahead appetizer to save time and be able to entertain and enjoy the party at the same time and did I mention it's GREAT for football parties?! GO NINERS!

Makes 15-20 pieces depending on your bread length (1 Slice) - 85 Calories & 2 WW PointsPlus
Ingredients:

• 3/4 Cup pepper jack cheese
• 1/2 Cup mayonnaise
• 4 Ounce can of green chillies
• 2 Baguettes (sliced)

Steps:

1. Pre-heat oven and turn on broil
2. Mix all of of the ingredients together in a bowl, besides the bread.
3. Scope 1/2-1 Tbsp of mixture onto each piece of bread and place on cookie sheet. (If you put too much on it will all just melt off)
4. Place in broiler (keep an eye on them because they can burn FAST) shouldn't take more than 3-5 minutes until lightly browned.
5. Remove from heat and serve immediately.

I hope you all can indulge and enjoy on this AMAZING appetizer while spending time with the ones you love! Be sure to follow me on Instagram @FoodCourtt and Twitter @FoodCourtt27

Tag me in your re-makes of my recipes! #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

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

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!

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!

Veggie Burgers

The are much more yummy then store bought veggie burgers and cheaper too, I promise!

Hey All! Tomorrow starts Meatless Monday so I thought I would share with you my home made 195 cal/burger and only 5WW PointsPlus, Enjoy! xxxCourt
veggie burgers! These are to die for!! Not to mention

Black & Kidney Bean Burgers:

Ingredients:

• 15oz Can Black Beans (no added salt/low sodium/or soak regular beans overnight to soften)
• 15oz Can Kidney Beans (no added salt/low sodium/or soak regular beans overnight to soften)
• 1 Bell Pepper (Any Color)
• 1 Onion (Any Color)
• 5 Cloves Garlic
• 2 Eggs
• 1 Tsp Paprika
• 1/2 Tsp Seasoning Salt (I use Morton's)
• 1 Tsp Oregano
• 1 Tsp Hot Sauce
• 3/4 Cup Bread Crumbs (I use Panko)

Steps:

1. Drain & RINSE beans.
2. Using a fork or potato masher, mash beans in medium sized bowl until mostly mashed.
3. Very finely chop (or pulse in food processor) bell pepper, onion & garlic and add to beans.
4. In small separate bowl mix together eggs, and all of the seasonings except the bread crumbs.
5. Add eggs and seasonings to beans and fold in together.
6. Add bread crumbs and mix together until well mixed (I like to use my hands (: ).
7. Create 8 even sized patties (I used 1/4 cup scooper) and place on parchment paper on cookie sheet.
8. Freeze for 30 minutes individually on sheet tray before stacking together in ziploc baggie.

To Cook:

• In pan on stove top heat up 1 tbsp of oil (I use EVOO) on medium heat and cook 5-6 minutes per side and enjoy! 

I like to serve these on whole wheat "skinny" buns with a slice of pepper jack and avocado! So Yummy!

Happy Cooking.