here's an article from the Food Network: Five Ingredient Mix & Match Quesadillas

Banana Bars

Healthy fats, protein, fruit, and fiber make this a great way to start the day. They would make the perfect afternoon snack to give you that needed energy boost

Ingredients:

1 cup unsalted almonds

1 cup Medjool Dates, pitted

1/2 cup coconut flour

1/2 cup pureed banana (approximately 1 medium sized banana)

2 Tbsp honey

3 Tbsp flax seed meal

6 Tbsp water

Directions:

Preheat oven to 350. Mix flax seed meal and water in a small bowl. Let soak for 2 or 3 minutes. I'm using these as an egg substitute.

In a food processor, process dates until they make a dough. Place them in a medium bowl and set aside. Process almonds until the pieces are almost, but not quite, a coarse meal. Add them to the bowl with the dates. Mix in coconut flour, banana and honey. Add the flax seed meal and water and stir until well combined.

Grease an 8X8 pan. I lined the pan with parchment paper because it seems like whenever I don't the bottom will stick no matter what I'm making. (I guess I'm not a good "greaser?" Hey, don't judge! I'm an excellent "roller outer!")

Press the dough into the pan and bake for 15-20 minutes. Take out of oven and let cool.

from The Nourishing Homemaker

Apple Cider Vinaigrette

Ingredients:

1 ½ teaspoons Dijon mustard

1 ½ teaspoons sugar

¼ teaspoon salt

¼ teaspoon fresh ground black pepper

1⁄3; cup apple cider vinegar

1 tablespoon chopped flat leaf parsley

2⁄3; cup vegetable oil

Directions:

Whisk the mustard, sugar, salt, pepper, vinegar and chopped parsley together in a bowl.

Slowly drizzle in the oil, whisking constantly, until thickened.

Adjust the seasonings to taste.

Store covered in the refrigerator for up to 2 days.

Bring to room temperature before using.

Here's the link

Roasted Green Beans with Mushrooms, Balsamic, and Parmesan

(Makes 4-6 servings)

Ingredients:

8 oz. mushrooms, sliced in 1/2 inch slices (I used brown crimini mushrooms, but any mushrooms will work)
1 lb. fresh green beans, preferably thin French style beans
1 1/2 T olive oil
1 T balsamic vinegar
salt and fresh ground black pepper to taste
2 T finely grated parmesan cheese

Directions:

Preheat oven to 450F/230C. Wash mushrooms and let drain (or spin dry in salad spinner, which is what I did.)

While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces. (An easy way to trim them is to gather a small handful of beans, stand them up on cutting board, holding loosely so they will fall down and have ends ends aligned, then trim. Repeat with other end.)

Cut mushrooms into slices 1/2 inch thick. Then put beans and mushrooms into a Ziploc bag or plastic bowl.

Whisk together olive oil and balsamic vinegar and pour over, then squeeze bag or stir so all the beans and mushrooms are lightly coated with the mixture. Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded.

Roast 20-30 minutes, starting to check for doneness after 20 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated.

Season beans to taste with salt and fresh ground pepper, then sprinkle with finely grated parmesan. Serve hot.

Visit Kalyn's Kitchen here

Puppy Chow [Muddy Buddies]

Ingredients:
9 cups Chex cereal (any variety)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Directions:

1. Into large bowl, measure cereal; set aside.

2. In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter. Microwave uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Chocolate & Peanut Butter Popcorn [Poppy Chow alternative]

Yield: About 8 to 10 servings

Ingredients:

9 cups plain popcorn
1 cup semisweet chocolate chips
½ cup creamy peanut butter
¼ cup unsalted butter
1 teaspoon vanilla extract
1½ cups powdered sugar

Directions:

1. Put the popcorn in a very large bowl.

2. In a microwave (at 50% power) or over a double boiler, melt the chocolate chips, peanut butter and butter until melted and smooth. Stir in the vanilla.

3. Pour the chocolate mixture all over the popcorn. Using a large spoon, stir until all of the popcorn is evenly coated with the chocolate/peanut butter mixture.

4. Sift the powdered sugar over the chocolate-covered popcorn and stir until each piece is evenly coated. Spread the mixture out onto a baking sheet and place in the refrigerator for about 30 minutes or until the chocolate is set.

5. Break it up and serve! Store leftovers in an airtight container.

Grilled Chicken with Spinach and Melted Mozzarella

Ingredients:

• 24 oz (3 large) chicken breasts sliced in half lengthwise to make 6 cutlets
• salt and pepper to taste
• 1 tsp olive oil
• 3 cloves garlic, crushed
• 10 oz frozen spinach, drained
• 3 oz shredded part skim mozzarella
• 1 roasted red pepper, sliced in strips
• olive oil spray

Directions:

Preheat oven to 400°. Season chicken with salt and pepper. Lightly spray a grill with oil (I used my George Forman) or grill outside on a gas grill. Cook chicken on the grill until no longer pink, careful not to overcook or you'll have dry chicken.

Meanwhile, heat a sauté pan on medium heat. Add oil and garlic, sauté a few seconds, add spinach, salt and pepper. Cook a few minutes until heated through.

When chicken is done, lay on a baking sheet lined with foil or parchment for easy clean-up. Divide spinach evenly between the 6 pieces and place on top. Top each with half oz mozzarella, then slices of roasted pepper and bake until melted, about 6-8 minutes.

Servings: 6 • S Size: 1 cutlet, spinach, cheese • Old Points: 4 pts • Points+: 4 pts
Calories: 153.3 • Fat: 4.2 g • Protein: 24.5 g • Carb: 4.0 g • Fiber: 1.3 g • Sugar: .7 g

Here's the link

Blueberry Chai Jam

1 cup frozen blueberries

1 Tablespoon Chia Seed

2 Tablespoon Water

Combine chia seed with water and set aside.

Mash the blueberries with a fork.

Combine the gelled chia seeds with the blueberries. Spread and eat!



Homemade Raw Almond Butter

Ingredients:

1 cup raw almonds

Directions:

Place 1-2 cups of raw (or toasted) almonds into food processor.

Process for about 15 mins. The almonds will stick to the sides pretty much the entire process. Lots of stopping and scraping involved. Patience is key!
2 cups of Almonds makes about 1 jar or a bit less. 1 cup of almonds yielded about 3/4 cup.