Copycat Chick-Fil-A Chicken Nuggets!! Healthy style!

I love Chick-Fil-A and these nuggets are easy and tasty!! I posted the recipe over at the FITtin It In blog since it was a healthy version of chicken nuggets. Go check it out!!

Fresh Homemade Salsa

This is the first time I have actually remembered in advance to do Taste of Tuesday!!! Yay for me!!

Today I'm bringing you one of my favorite things to have on hand. You can use this as a regular salsa with chips or use it to put in pretty much any dish. I've put in on my cheeseburgers, in my chicken wraps, even in chicken salad. It's sooooo gooooooddd!!

Fresh Homemade Salsa

INGREDIENTS:

1/2 small red onion, diced

1/2 small white or yellow onion, diced

1garlic clove, chopped

1 lime, zest and juice

1 tsp olive oil (optional)

1/4 red pepper, diced

1/4 green pepper, diced

1/4 orange pepper, diced

1 jalapeno, diced

4 roma tomatoes, diced

1/2 cup cilantro, chopped

1 cup frozen corn

1 can black beans, drained

DIRECTIONS:

Dice the onion and garlic. Put it in a bowl with the juice and zest of the lime. Let site while you chop the rest of the ingredients and mix together. Serve immediately or refrigerate overnight.

YUM!!!

P.S. Go enter Lauren's giveaway!!


Linking up with Ashley and Jessica!!

Strawberry Delight!!

Here it is...the moment you have all been waiting for.....all 16 of you. :)

I made this delicious concoction for our monthly "Goodie Day" today. My MIL actually made it first, but I copied. :) 

The best part about it is that it is also healthy-er!! Imagine that!! A healthyer dessert!

Sorry for the crappy phone pic

Strawberry Delight

INGREDIENTS:

     2 quarts ripe strawberries, cut up

     1 angel food cake, diced

     1 tub Dannon Lite and Fit vanilla yogurt

DIRECTIONS:

     1. Layer the ingredients as follows: angel food cake, strawberries, yogurt, angel food cake, strawberries, yogurt.

     2. DONE!

Here's what the bowl looked like when they were done with it. Think they liked it??

Summer Kielbasa Mix

It's been a while since I've done a recipe. When The Goob and I thought this up tonight I figured it would be something good to put on here.

We had originally planned on making Jambalaya, but I wanted something to get me more in the summer mood. Unfortunately, Mike had already been to the store and we really didn't have much of anything in the house.

I checked out the stash when I got home and figured we could make do even without the corn and peppers that I would normally put in this. We did have corn on the cob, however, so we just ate that on the side.

Summer Kielbasa Mix

INGREDIENTS:

     1 package kielbasa of your coice, thick sliced

     4 red skin potatoes, cubed

     1/2 red onion, sliced

     1/4 zucchini, sliced or cubed

2 tbs (approximately) olive oil

salt and pepper to taste

     

DIRECTIONS:

     1. Turn your grill on high.

     2. Put everything together in a foil pouch. Drizzle with olive oil and season with salt and pepper.

     3. Cook 20-30 minutes or until potatoes are fork tender.

     4. Eat!!

That's it!! So easy!! And it's sooo good.

Holy Lard Ass...

Let's just start with...I skipped the gym today...

It's not often that I get to come home and spend the entire night with my husband. He works nights. So on most days we see each other for a total of 2 hours. I usually head into the gym when he heads into work 7:30 ugh!!. On nights that he doesn't work I go to the gym after work, which means I don't get home until at least 6:30.

Yes, we have the whole rest of the night to spend together, but, by the time dinner is ready and I'm showered and changed, it's usually 7:30 or 8. And let me admit something....I can't stay awake past 10. Usually we have a lot of shows to catch up on which I plan to post about at a later date and staying awake through them is a difficult task. Hence the messages exchanged on Facebook yesterday...

P.S. #PrayforBoston

So, to come home and have so many hours to spend with My Goober is awesome.

We had been planning all week to have my favorite "summer" staple. Shish kabobs!! I LOVE shish kabobs. Don't know why, but when I eat them I'm in heaven.

We put everything on our kabobs. Tonight we used kielbasa, chicken, red onion, red pepper, and zucchini. But we have also had pork, sausage, squash, tomatoes, mini corns, etc. LOVE THEM!!

While The Goober was grilling I had the grand idea to eat dinner on our porch for the first time this year. Only problem was our porch was DISGUSTING. Our table was covered in pollen, dirt, and random debris. But, neverfear!! I was determined. So, we cleaned her off and had our first porch dinner, too.

After dinner we decided to head to the local dock bar and get some drafts while we watched the O's game. Many of you don't know that we have a beer obsession. Possibly the reason I gained 20 lbs.??? We love to try out new beers and then make our friend Hassan order them for his liquor store. :) We even have a homemade kegerator in our basement. Although we have been too broke to have any kegs for like 6 months.

My favorite color is purple. Better believe this
became mine. :)

This beer is like $9 per bottle. But soooo worth it.

The beer was delicious, however, whenever you drink beer you know you have to have something else to snack on. Unfortunately, we left thinking we would be good...Until 5 minutes later when we came across The Freeze, our local ice cream shop. 

Yes yes.....1 root beer milkshake, 1 medium mix cone, and a small ok a medium fry later....HOLY LARD ASS...

I didn't want to...but I did...

     I feel like, lately, things have been very busy and I haven't really gotten to do anything fun for the blog. So...I figured I would post about my latest accomplishment. :)

     As I mentioned many times before, I have started to think about my body a little more and decided to get back in the gym. Contrary to what I originally believed would happen (and many other people too, I'm sure) I actually have stuck with it!! I owe a lot of that to my freakin' awesome workout partner, Taylor, who keeps me motivated to get off the couch. She has had an AMAZING transformation in the past year and I strive to have the same results. Most of this she did from her own home with the Insanity workout videos, but has recently gotten back in the gym with me. I feel so lucky to have someone like that as my BEASTMODE partner.

     As many of you teachers know, these past 2 weeks have been our Maryland State Assessment testing. It has been a dreadful interesting few weeks. :) Our class schedules have changed to allow for each testing class to still get specials (A.K.A. classroom teachers getting planning) and the change is horrendous!! First off, our normal planning time of 8:45-9:30 has been taken away moved to a later date (taken away). Testing starts at 9:15, however, we have to go get the testing materials and students, and before that set up the room. So...picking up what I'm putting down??(taken away) Then, for the next 2-3 hours, I get to sit in a little room and stare at 2 students while they take their test....captivating. When testing is all finished we get lunch (maybe) and start the rest of the day. 11:45 - 3:35. Straight. 5 classes. In a row. No breaks. 3 hours and 50 minutes. 4 days of this. Call you feel my exhaustion??

     I'm telling you this story for a reason. Promise. Keep reading...

     During my hour drive home all I could think about was how badly I wanted to put on my PJ's and sit down with a beer and a book. But, despite that, I got home and changed right into my gym clothes to prepare for our workout at 7:30. After eating dinner and relaxing for a few, Taylor sent me a text that she didn't think she could make it that night. "THANK GOD!!!!" I told her! Best. news. ever. 

...and then I looked down...

...I was already dressed. I had already talked myself into it. Ugh!!...

     So, at 7:30, when I should have been at home in my PJ's with a beer and a book, I headed in to the gym. I know there was no point in doing our weight lifting routine for the day, since we would just do it again tomorrow, so on the elliptical I went. 35 minutes, 473 calories, 3.5 miles, and 4 buckets of sweat later...I rejoiced in my accomplishment!!

     You see, the old me would have taken Taylor's text as a sign. This new me...she took it as an opportunity!! (or something) 

Stuffed Cabbage Casserole (the healthy version)

 

      Mike LOVES cabbage. I had never had cabbage until I met him. (I guess my parents didn't like it??) The first time I had cabbage his mom had fried it. It was delicious. Then, we tried stuffed cabbage that, once again, his mom had made. Again, very good. We don't have it very often, but when I came across this recipe on Skinnytaste I immediately thought it was something that I would do for him. While also, ultimately, keeping it healthy for me. ;)

     The recipe didn't seem that difficult, however, it definitely took some time. In fact, after rereading the recipe, Mike ended up having to make this one. We wouldn't have eaten until 8 o'clock if I did it.

My schedule is awful these days. Mike works nights, I work days,

and I have an hour drive home from work every day. So, on the days Mike

goes into work, I hit up the gym when he heads into work. On the days Mike doesn't

work, I hit up the gym on my way home from school. This leaves little time

for meal preparation. Luckily, I have an awesome man who doesn't mind cooking

and is actually really good at it. Is that how you wanted me to say 

that, babe?

     The casserole turned out really good. I even made the comment to Mike that it was one of the first things that we made that actually looked like the picture!! What an accomplishment!! It tasted good, too. I have to admit it isn't my favorite cabbage recipe (or maybe that's just because someone else didn't make it) but it was definitely good. And it makes a ton!! Plenty of leftovers, for sure. 

Stuffed Cabbage Casserole (the healthy version)

INGREDIENTS:

     1 lb. 95% lean ground beef

     2 tsp. olive oil, divided

     1 large onion, diced

     1 tbsp minced garlic

     1/2 tsp. dried thyme

     1 tsp. paprika

     salt and pepper, to taste

     1 head green cabbage, coarsely chopped

     1 can (14.5 oz.) petite diced tomatoes, undrained

     1 can (15 oz.) tomato sauce

     1/4 cup water

     2 cups brown rice, cooked

     2 cups low-fat shredded mozzarella cheese

DIRECTIONS:

     Preheat oven to 350 degrees and spray a large baking pan with nonstick spray. 

     Brown ground beef in a skillet, remove and set aside. In the same pan, add 1tsp olive oil and diced onion and cook until onion is translucent. Add the minced garlic, dried thyme, and paprika. Cook an additional 2 minutes. Then, add diced tomatoes, tomato sauce, and ground beef. Pour in water. Simmer about 15-20 minutes or until slightly thickened.

     Cut cabbage in half and cut out the core. Roughly chop into 1 inch pieces. Heat remaining olive oil in a large frying pan. Add the cabbage. Cook over medium heat until cabbage is wilted and half cooked turning frequently. Add salt and pepper to taste.

When meat mixture has cooked and thickened, stir in brown rice. Add half the meat mixture to the casserole dish, then top with half the cabbage. Then layer again. 

     Cover tightly with foil and bake 40 minutes or until casserole is starting to bubble. Remove foil and sprinkle on cheese. Bake another 20 minutes or until cheese is melted.

     

Skinny Strawberry Cheesecake Bars

   

     I know what you're thinking....not possible...but it really is!

     Mike and I had a VERY long weekend. Not sure if I've mentioned before but Mike races cars. He has been into racing long before we even met and has had a variety of cars that he loves to take to the track and race. During the spring, summer, and fall months we often take his weekends off to go to the local race track and watch the races since he hasn't had a car of his own. Last summer, however, he bought another race car so he could participate. He's not one to hold on to things long and eventually he came across an even faster race car. So, on Saturday we made the long trip to CT in order to trade his '86 Mustang (runs in the 9's) for an '88 Mustang that he can race Ultra Street this year. We left our house at 5am and were on the road. 6 hours later we arrived at the guy's house for the trade. Then, after about an hour of comparing cars, we were back on the road headed home.

(For those interested...here is the pic of "The Changing of the Guards". Mike's Our old car is the one with the black stripe and the "Proline" sticker. The darker one is the new one.)

     After all of our "excitement" on Saturday we wanted to lay low on Sunday. We called Mike's parents and convinced them to come out to breakfast with us. Then, we somehow convinced them to make us dinner as well!! I agreed to make some sort of dessert, which was hard for me considering the whole "healthy eating" thing we are trying to do. But then remembered the amazing Skinnytaste website!!

     We looked and looked and finally agreed upon the Chocolate Raspberry Cheesecake. I, of course, added my own twist to it, but mostly because raspberries were so expensive!!!

Here it is!!

Strawberry Cheesecake Bars
Nutritional Facts: Servings (9) Amount per Serving - Calories: 181, Total Fat: 7.1g, Cholesterol: 14.9 mg, Sodium: 145.9 mg, Potassium: 99.5 mg, Total Carbs: 24.6g - Dietary Fiber: 1.2 g, Sugars: 16.8g, Protein: 5.5g

INGREDIENTS:
     4 low fat graham crackers, crumbled
     1 tbsp light butter
     1/4 cup, sugar
     8 oz low fat cream cheese, softened
     1 tsp vanilla extract
     6 oz fat free vanilla yogurt
     1 tbsp flour
     2 egg whites
     1/2 cup semi-sweet chocolate (for drizzling)
     9 strawberries

DIRECTIONS:
Preheat oven to 350 degrees and spray a square baking pan with nonstick spray.

Mix together the graham cracker crumbs and the butter and press into the bottom of the dish.

Slowly beat cream cheese, sugar, and vanilla until smooth. Then, gradually add in egg whites, flour, and yogurt. Do not overbeat!!

Pour over graham cracker crust (I needed to spread mine out a little with the spatula to make it even).

Bake for about 25-30 minutes or until center feels almost set. Cool to room temp and then put in fridge for a few hours.

Cut pie into 9 equal bars (I made mine a little bigger and couldn't finish the whole thing). Melt the chocolate and then drizzle on top of the bars. Add a few strawberries and confectioner's sugar for garnish.

   

Cajun Chicken Pasta

     Mike and I have been struggling with trying to find more ideas for healthy meals that aren't so boring. We have had the quiche a few different ways lately and we have also made the pot pies a few times as well. It also seems like most of the ideas that I find from Pinterest don't always seem all that "healthy". So I went on a search...

     I came across a website that I have now fallen in love with. Skinnytaste.com is AMAZING!! They have so many wonderful ideas that are definitely family-friendly and easy to make. On each recipe it provides you with nutritional facts. It also gives Weight Watchers point information in case you are keeping track of that. Now, I don't have to worry so much about trying to figure out all that information myself. It's right there for me.

     Tonight I decided I was going to try one of the dishes that has been catching my eye. It's called Cajun Chicken Pasta on the Lighter Side. Now, normally I'm very cautious of pasta recipes, however, this one really did seem like it would be healthy. I was able to find some whole wheat linguini noodles so it might even be a little healthier than what they say. It also looked quite easy, and with the week this has been that was exactly what I was looking for. (Too bad I have to hit the gym tonight because a bottle of wine would be AMAZING with this dish....and this day.)

Cajun Chicken Pasta
INGREDIENTS:
     8 ounces whole wheat uncooked linguini
     1 pound boneless skinless chicken breast, diced
     1-2 tsp Cajun seasoning. (I just used a little bit of homemade stuff I had)
     garlic powder to taste
     1 tbsp. olive oil
     2 medium bell peppers, your choice in colors, sliced thin
     1/2 red onion
     1 1/2 tbsp minced garlic
     1 cup fat free low sodium chicken broth
     1/3 cup skim milk
     1 tbsp flour
     3 tbsp light cream cheese
     fresh cracked pepper
     salt to taste
     2 scallions, chopped

DIRECTIONS:
     In a small blender, make a mixture of the cream cheese, milk and flour. Blend until smooth. Set aside.

     Season chicken generously with cajun seasoning, garlic powder, and salt. Cook pasta in salted water according to directions on the package.

     Heat a large nonstick skillet over medium heat, spray with cooking spray. Sauté chicken until done and set aside. Add olive oil to the skillet and reduce heat to medium. Add in bell peppers, onions, and garlic. Sauté for 3-4 minutes or until tender. Season with salt, garlic powder, and fresh cracked pepper to taste.

     Reduce heat to low-medium and add chicken broth. Pour in the cream cheese mixture and stir for about 2 minutes. Return chicken to skillet and season accordingly. Cook until hot, then add linguini and toss well to coat. Top with chopped scallions.

     Enjoy!!

Spinach and Sausage Quiche

     As I mentioned before, Mike and I are really trying to eat a lot healthier. It seems like we had gotten into a rut with our food and it was mostly whatever we had around the house. Unfortunately, what we had around the house wasn't all that great for you. 

     Mike is very body-conscious and works out all the time. Working out doesn't easily fit into my schedule but I've been back at it for about a month now. I'm starting to feel really great about myself, especially because this is the first time we have worked out AND eaten right while doing it. We always seem to kind of mix up the two. Either we eat right, or work out. As hard as it is to say, I have gained about 20 pounds since we got married. No it's not the typical marriage weight, it's being lazy (mixed A LOT with a new medication to prevent another O'Neil from coming into the world too soon. lol.) so I'm determined this time to get myself right once and for all.

     I have been mentioning making quiche forever, but for some reason Mike always kind of blows it off. I guess I made a good argument last night when I started talking about how it would be a nice change for our healthy meals. Such a good argument Mike suggested we make it tonight!! :)

     I can't take the credit fort his meal, however. I came up with what we would put into the quiche, but Mike actually made it. It's hard work driving an hour to and from work, working all day, then hitting up the gym after school for about 90 minutes. Our dishes have been put off for about 4 days now, so that was my job. I didn't hear too much complaining out of Mike. 

     Anyway, this was AMAZING!!!! Mike and I both admitted being a little skeptical seeing as how we have never made quiche before, but Oh My Goodness!!! I've already started thinking about what can go into our next one!!

Spinach and Sausage Quiche

INGREDIENTS:

     3 links of Sweet Italian turkey sausage, removed from casing and cooked (use whatever kind of sausage you want but the turkey sausage is healthier!!!)

     1 premade pie crust, the roll out kind

     5 eggs

     1 1/4 cups milk

     1/4 cup red pepper, diced

     1/4 cup onion, diced

     1/3 cup shredded pepper jack cheese

     small handful of spinach leaves

     few dashes of garlic powder, salt, pepper

DIRECTIONS:

1. Preheat oven to 350 degrees and spray your pie pan with non-stick spray. Prepare your crust in your pan.

2. In a small mixing bowl, blend the eggs and milk. Then stir in onions, peppers, sausage, half the cheese, spinach, and seasonings. (You can also wait and sprinkle these in after adding about half of the egg mixture to your pie, then cover them up with the rest of your egg. Your choice.)

3. Pour egg mixture into pie. Sprinkle the rest of the cheese on top.

4. Bake for about an hour or until pie browns on top. When you take it out give it a little jiggle and make sure nothing is moving. You want to be sure the egg is cooked all the way through.

Then, enjoy!!

*A suggestion...The pie crust was still a little underdone on the bottom. Mike and I thought it might work better if you bake the pie crust for a few minutes before adding the ingredients. Quiche is typically softer on the bottom, but if you like yours a little crispier, this might be a good idea. *

...I also read where you can partially bake these and then freeze them!!

     

Skinny Mini Chicken Pot Pies

     Mike and I have been eating healthy for about 2 weeks now. There isn't much variety in our meals. Salad, cheeseburger wraps, chicken and rice, salad with chicken, salad with tuna, etc. Boring...so I made it a point today to find something that would be completely different yet still healthy.

     I have been keeping a board on my Pinterest page for healthy ideas. It's just any exercises, food, inspiration, etc that I come across to keep this healthy living up. A few days ago I came across this recipe for these mini chicken pot pies. They seemed pretty east and looked delicious so...I went for it!!

These were AWESOME!! You would never even guess they are skinny!! Supposedly only 185 calories!!!

Skinny Mini Chicken Pot Pies
INGREDIENTS:
     1 can Pillsbury Grands Jr. (10 count)
     1lb chicken, cooked and diced
     1 10.75 oz can reduced fat cream of chicken soup
     1 cup frozen mixed veggies, thawed
     3/4 cup shredded cheese
     1 tsp dried italian seasoning
     1 tsp onion powder
     1/4 tsp black pepper

DIRECTIONS:
1. Preheat oven to 400 degrees. Using a 12 cup muffin pan, spray 10 of the cups with cooking oil. Pour a little water in the other two when baking.

2. Separate the biscuits and flatten out each so when they are placed in the muffin tins they create a cup.  The dough should come up the sides of the muffin cups.

3. In a medium sized bowl, mix together the chicken, soup, mixed vegetables, cheese, and seasonings. Spoon the mixture into the "biscuit cups" evenly.

4. Bake for 12-15 minutes or until golden brown on top. Remove from oven and let stand for 2-3 minutes. Serve right away. Use a knife to help you pull each "pie" from the tin.
   

Slow Cooker Cheesy Rice and BBQ Chicken Burritos

     I know what you're thinking....what a stretch!! Well, it's that kind of night here in the O'Neil household. We really didn't know what we were going to do until my ride home from school. When Mike got off work this morning (that's right, he works night shift I work day shift. What a marriage!!) he said he was going to put some chicken in the crock pot with BBQ sauce. Truthfully, I was exhausted and on my hour long drive to work so I could care less what we were having for dinner.

     On the way home I started thinking about what Mike thought we were going to do with the BBQ chicken. We usually do BBQ Chicken sandwiches but we have been trying to eat a little healthier. (Don't mind the peanut butter cookies in the last post. Those were from Christmas.) Plus, we don't have any rolls and I hate stopping on the way home. Something popped in my head about wraps, but I had one for lunch. Then...ding, ding, ding!!! I called Mike to make sure we had everything I needed, which is only 2 additional ingredients, and then planned my attack!

     This was so easy, especially because when you get home the chicken is already done. All you have to do is shred it!! And you can really use whatever rice you want, but all we had was Rice-A-Roni. Yes, we're aware that isn't really the healthiest choice but...that's what happens when it's what you have in your pantry and you're broke because they have now decided to take even more taxes out of our paychecks. :)

Ok, so here it is. Sooo easy!!

Slow Cooker Cheesy Rice and BBQ Chicken Burritos (whew that was a long title)
INGREDIENTS:
     1 lb boneless skinless chicken breasts
     1 thing (brainfart) of your favorite BBQ sauce (We used some kind of Heinz something? Sale!!)
     1 pkg Four Cheese Rice-A-Roni
     flour tortillas (use whole wheat and make it even healthier)

DIRECTIONS:
1. Put chicken and BBQ sauce in slow cooker on low for 6-8 hours. Shred in slow cooker and leave cooking until rice is done.
2. Prepare Rice-A-Roni as directed on the package.
3. Preheat oven to 350 degrees.
4. Put a healthy spoonful of rice onto tortilla. Then, put an even healthier few spoonfuls of BBQ chicken on top of the rice. Fold/roll the tortilla into a burrito.
5. Place in a baking dish and bake for 15ish minutes until burrito is a little crispy. (Can you tell when I make up my own recipes??)
6. Enjoy!!

So many things you could do to this, too. Add cheese. Do some kind of white beans instead of rice. Add french fries. Don't judge me. Whatever you usually do with BBQ chicken, put it in the wrap!

Baked Zucchini Sticks with Sweet Onion Dip

MMMMmmmmmmm, this was DELICIOUS!!! First off, we did this as our side for the meal, but this would be a great appetizer, too. It's perfect for finger foods if you're looking for something healthy(er) and it even tastes great heated back up. So make A LOT because you're going to be craving some leftovers the next day. Trust me!!

I found the recipe for this here and decided I would go for it. Lucky for me we have a wonderful little produce stand right down the road from my house so I stopped on the way home and picked up 2 zucchini. It calls for 3 medium-sized zucchini. They want you to eat!!! I only used one because it was just the two of us and because we were using at as a side. This still made plenty for just us.

Here is one downside of this, however. The prep time for this is about an hour. Initially, you have to let the zucchini sit for an hour....just so you know. It's not a hard process just a little time consuming.

So here we go...

Baked Zucchini Sticks with Sweet Onion Dip
INGREDIENTS:
     1-3 medium sized zucchini (depends on how much you want. The other ingredients won't change much.)
     1 tbsp. salt
     1 cup Panko or bread crumbs
     1/2 cup grated Parmesan cheese
     1 tbsp. pizza seasoning or italian herbs
     2 large eggs

Sweet Onion Dip  
     1 tbsp. butter
     1 medium onion
     2 tbsp. cider vinegar
     2 tbsp. honey
     1 tbsp. prepared mustard
     1 cup mayo

DIRECTIONS:
1. Cut each zucchini into 3" sticks about the diameter of your finger.

Photo Courtesy of: kingarthurflour.com

2. Put the zucchini sticks in a colander over a bowl and sprinkle with the salt. Let them drain for about an hour. (I forgot to use the bowl, but mine still worked) While the zucchini are draining start working on the dip.

     a. melt butter in a medium-sized frying pan over moderate heat, and add 1 medium onion sliced.

     b. Cook, stirring occasionally until the onion softens, and then caramelizes. When the onions are medium-brown remove them from the heat

     c. Put the onions, cider vinegar, honey, and prepared mustard into a food processor and process until fairly smooth. (I don't have a food processor, so I used my hand blender. It took a little longer, but it worked)

     d. Remove from processor and stir in the mayo. 

3. Rinse the zucchini to get rid of any excess salt. Then, pat them dry.

4. Preheat the oven to 425 degrees. and Line a baking sheet with parchment paper and spray with olive oil. (I didn't have parchment paper so, I didn't use any. I just sprayed the baking sheet.)

5. Combine the Panko, parmesan, and pizza seasoning or italian herbs and mix until combined

6. Beat the eggs in order to make your egg wash.

7. Dip your zucchini sticks into the egg wash and then roll them in the bread crumbs. 

8. Place on the baking sheet and bake for about 12 minutes. Remove them from the oven and turn them over. Bake for another 12-16 minutes or until golden brown. 

YUMMMMMMM!

Recipe courtesy of: kingarthurflour.com

Lala's Frozen Banana Treats!!

OK, so these aren't mine, but they looked amazing so thank you to my wonderful friend and neighbor Lauren! And...they aren't bad for you!!!

LALA'S FROZEN BANANA TREATS

INGREDIENTS:

     1 mashed banana

     2 tbsp PB2 (but you can use any peanut butter, PB2 is the healthier kind)

     1/4 cup greek yogurt
     sliced bananas

INSTRUCTIONS:
Mix together the mashed banana, PB2, and greek yogurt. Make a sandwich with the filling and two pieces of sliced banana. Place in a single layer on a plate or baking dish. Freeze for 2 hours. Enjoy!!