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Posts Tagged ‘Pumpkin Protein Cookies’

Normally I have a cocktail on Saturdays, but yesterday I just was not feeling it. So I tried something different. Coconut water on the rocks. The first sip I was a bit unsure if I liked it, but I had a few more sips and it really started to grow on me. It was a nice change.

This morning I had a fast and easy breakfast, Chobani and the last of my Pumpkin Protein Cookies that I had frozen. They thawed out in a few minutes. It was a really good combo. Looks like I am going to have to get some baking done soon. I love having these on hand, they are one of my favorite pumpkin recipes.

After breakfast it was time to get serious, I need to cook. My kitchen is now back in full working order. I have my new stove and I intend on using it.

Just a few ingredients added together created a nice big pot of Chicken Chili on Sunday.

The Fiesta soup really added a nice zip to the chili. I didn’t have this as part of the ingredients until I started to cook. The broth seemed a bit thin and looked boring. So as I looked in my cabinet for something to add, I saw the Fiesta soup and took a chance, and I am glad I did.

White Chicken Chili

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, diced
  • 2 cups cooked chicken (you can use a oven-baked rotisserie chicken from the grocery store to save on time), shredded (I used a can of Sam’s Club premium chicken)
  • 1 can Great Northern Beans, drained and rinsed
  • 1 can Black Beans, drained and rinsed
  • 1 can corn, drained
  • 1 can (4 ounces) green chilies
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1 box (32 ounces) chicken broth
  • 1 can Campbell’s Fiesta soup
  • Kosher salt (to taste)
  • Pepper (to taste)
  • 1 lime, juice

Directions:

  1. In a large pot, saute the onion and cook until it starts to become translucent.
  2. Once the onion is done, add shreds of chicken, beans, corn, green chilies (with juice from can), cumin and oregano to the large pot. Stir to combine all of the ingredients and then add the chicken broth and can of Fiesta soup.
  3. Bring to a boil and simmer for 30-40 minutes to allow the broth to reduce. Add salt and pepper and juice from one whole lime.
  4. Leave simmering on stove until ready to serve.
  5. Serve with sour cream, shredded cheese, avocado or tortilla chips.
I love these tortilla chips, I don’t buy them that often, but when I do they don’t last long in my house.
What’s you preference Chili or Soup?

Check Ya Later.

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So last night we had a family style fried chicken and roasted pork dinner with all the side dishes at Frankenmuth Bavarian Inn. Frankenmuth is Known for its love of Christmas and Chicken. This was my works end of year party that we have in January. I really wanted to snap a bunch of photos to show the platters of food, but the lighting was so low and dim that none of the pictures I attempted turned out. Our party was at a very popular tourist spot, the town is historic and has lots of really cute shops. It’s also popular for the year round Christmas store that’s right next store to it called Bronners, they have the most amazing Christmas decorations lit year round.

To get the ball rolling today, after a really big meal last night, I thought why not try a different breakfast than I normally eat. Well it’s not really that different, but I don’t normally eat them during the week.

Chocolate Chip Protein Pumpkin Cookies.

I add protein powder to 99 percent of my baked breakfast items, and I also use puree of pumpkin. I just love the flavor and I really like the health benefits from pumpkin and the protein.  I always have these on hand in the freezer, can you see a pattern with me and how I love to use my freezer. Well the reason behind that is I like to be prepared and always have food available that I love.  Plus these freeze so well.

Here’s the recipe for theses little nuggets.

Chocolate Chip Pumpkin Cookies (bonus: high in protein!)

Ingredients:

  • 1 box chocolate cake mix (or spice cake works too)
  • 1 large can pumpkin
  • 2 Tb vanilla
  • 2 Tb cinnamon + 1 Tb nutmeg
  • 1/2 cup oats
  • Chia seeds (2 Tb) and protein powder (1 small scoop) <–optional, but please add for protein
  • 1 bag chocolate chips (I used half a bag of semi-sweet and half a bag of milk chocolate)
Directions:
  • Preheat oven to 350.
  • Mix all of the above ingredients together in a large bowl.
  • Add chia seeds and protein powder if desired.
  • If the batter is too thick, add 1 Tb water or if it is too wet, add 1/8 cup extra oats.
  • Drop by spoonfuls onto a baking sheet.
  • Bake for 18 minutes.
  • Cool and enjoy!

These cookies are soft, moist, have chocolate chips in them, and delicious. And SO easy to whip up. Plus a healthy dose of protein.

As always my daily apple.

So today’s bag looks like this.

Packed and Ready to Go

I always workout when I get home from work, I really do prefer it to working out in the morning, I like to sleep as long as I can. I really feel like I have more energy to do a solid workout after working all day then I do when I first wake up, I know it’s a different thought pattern than most people’s, but it works for me so I do it.

For my workout today, I did a 60 minute treadmill walk on an incline, it gets me stretched out after a long day of sitting at my desk. I always mix up my treadmill workouts, but changing pace or turning around and walking backward to target different muscles. Then I hit it hard with the Lean Leg Pyramid and the Lean Ab Pyramid. I like to push myself a bit more on Mondays, it helps to set the tone for the week.

LEAN ABS PYRAMID 

•10 Standing Knee Raises

•20 Tummy Tucks

•30 Second Plank Jacks (on your hands in a plan, jack your legs out & in)

•40 Crunches

•50 bicycle crunches

•40 Crunches

•30 Second Plank Jacks (on your hands in a plan, jack your legs out & in)

•20 Tummy Tucks

•10 Standing Knee Raises

With it being Monday, I always go Meatless for dinner. Tofu has made its way to having top billings on Meatless Mondays, and today will follow suit.

Crispy Breaded Tofu Strips

Yield: 2-3 servings

Inspired by Oh She Glows

Ingredients:

  • 1 package firm or extra firm tofu
  • 1/2 cup almond milk (or other milk)
  • 1 tbsp cornstarch
  • 1/3 cup panko breadcrumbs
  • 1/2 cup breadcrumbs
  • 1/2 tsp chili powder
  • 1/2 tsp kosher salt
  • 1/4 tsp cayenne powder (for a kick of heat)
  • 1/4 tsp onion powder

1. Press or drain tofu

2. Then whisk together the milk and cornstarch in a shallow dish. In another bowl, mix together the panko, breadcrumbs, salt, and spices.     Set aside. Preheat oven to 400F and grease baking sheet with oil.

3. Slice tofu into 8-9 strips, lengthwise, depending on how thick you want it. Dip the tofu strip into the milk mixture and then into the panko/breadcrumb mixture. Coat both sides entirely and then place on baking sheet. Repeat with the rest.

4. Bake tofu on middle rack at 400F. Bake for 20 minutes, then flip the tofu, and then bake for another 15-20 minutes until crispy.

Use a little Frank’s Red Hot Sauce for a little spicy flavor. I Served with a side of Near East Whole Grain brown rice and broccoli, this is one healthy meal.  Finished off with a bowl of fresh strawberries.

Now I’m off to do some dishes and catch up on some Top Chef episodes I have on my DVR.

Check ya later.

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