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

Healthy Sweet Potato & Asparagus Hash

Hey Everyone! 

TO DIE FOR!

I hope you all had an awesome weekend and aren't completely dreading that tomorrow is Monday! I am excited because tomorrow starts our first week of my Healthy Changes Challenge! (Click the link for more info) I have been trying to experiment with foods that I love that are bad for you and re-create them in healthier versions! One of my favorite meals for any meal of the day is some good ole hash! It is yummy but really not that good for you! So I have swapped out regular potatoes for sweet potatoes and the bacon for chicken and I hope you guys enjoy this as much as I did!! You can totally use this recipe for meatless Monday by taking out the chicken and swapping chicken stock for veggie stock. It will still be as delicious and also fit in with our new 4 week plan!! I hope you are ready for the challenge, get ready for some great changes in your health and the way you feel. xxxCourt

Serves 4 (1 cup per person) - 196 Calories & 5 WW PointsPlus per serving

Ingredients: 

• 2 large Sweet Potatoes (washed, dried & cut into 1 inch cubes)
• 1/2 Onion (roughly chopped_
• 6 oz Boneless Skinless Chicken Breast (cut into 1/2 inch cubes)
• 2 cloves garlic (pressed or finely chopped)
• 1/2 bell pepper (cut into 1 inch pieces)
• 10 spears asparagus (washed, dried and cut into 2 inch long pieces)
• 1/2 cup low sodium chicken stock
• 1/2 tsp paprika
• 1/4 tsp seasoning salt
• 1/4 tsp pepper
• 1/4 tsp dried rosemary
• 1/4 tsp dried thyme
• 2 tsp extra virgin olive oil
• OPTIONAL: Fresh parsley to garnish

Steps:

1. Preheat your oven to 400 degrees.
2. Line a cookie sheet tray (with lips so the juices will stay in the pan) with foil.
3. Cut, dice and prep all of your ingredients. 
4. Place all spices into a small bowl and mix together.
5. Heat 1 tsp of EVOO in a large skillet on med/high heat on the stove top.
6. Place sweet potatoes in hot oil and caramelize for 10 minutes making sure to constantly stir.
7. Once sweet potatoes are done place on foiled sheet tray.
8. Add onions, garlic and bell pepper to hot skillet the sweet potatoes were

   

   Right before I dove in!

   in and caramelize for 4 minutes.
9. Once those are done add to sheet tray with sweet potatoes.
10. Add last tsp of EVOO to hot skillet and brown the cubed chicken breast for 10 minutes.
11. Once chicken breast is done add to the sheet tray while adding the chopped up asparagus as well. 
12. Evenly distribute spice mixture over the entire sheet tray and mix together to evenly coat all the ingredients and add 1/2 cup of stock to the bottom of the tray (add 1/4 more stock to bottom if stock isn't cover they entire bottom of tray).
13. Pop into your preheated oven for 15 minutes and then broil for 2 more after that.
14. Serve over a bed of greens or top it with a poached or fried egg and ENJOY!

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 (: