Fresh Recipes Archives - Page 24 of 35 Fresh and Fit

Category: Fresh Recipes

Strawberry Shortcake Muffin Top Cookies

In honor of the first day of spring, I want to share with you these bright and fruity strawberry shortcake muffin top cookies. That’s right, they are so light and fluffy that they are a hybrid of a muffin and a cookie. They are made with quality ingredients and fresh ripe strawberries, a seasonal springtime staple. Happy Spring!

1 and 1/4 c organic non-gmo all purpose flour
1 cup diced organic strawberries divided
2/3 c organic brown sugar packed
1 tbsp organic granulated sugar
1/2 c grass-fed butter softened
1 cage-free organic egg
1/2 tsp vanilla
1/2 tsp salt
1/4 tsp baking soda
2 tbsp lemon zest
1/2 c organic powdered sugar
1 tbsp organic whole milk

Preheat oven to 350. Dice strawberry, purée half in a food processor and toss the other half in a small bowl with granulated sugar.

In a medium bowl using a hand mixer, cream together butter and brown sugar. Add egg, puréed strawberries, lemon zest and vanilla, mix until just combined.

In a separate bowl, combine flour and baking soda and salt. Mix dry ingredients into wet.

Stir in sugar coated strawberries.

On a parchment paper lined baking sheet, place dollops of dough 2 inches apart using a tablespoon or ice cream scoop.

Bake for 12-14 minutes. Allow to cool.

For icing, mix together milk and powdered sugar, drizzle over cookies with a fork or piping bag.

Buffalo Chicken Soup

If you enjoy spicy buffalo wings and a hearty soup, this recipe is for you. It combines all the flavor of buffalo wings with tons of fresh vegetables. Quinoa also makes a guest appearance, helping to thicken the soup. It is a wonderful recipe to keep in your back pocket for when you are tired of chili and want to switch things up. I used grass-fed butter, organic broth and organic chicken. All can be found at your local supermarket or health food grocer.

1/2 C hot sauce
2 tbsp butter
1 tsp apple cider vinegar
2 tbsp olive oil
1-2 chicken breasts, diced
1/2c red onion, diced
1 tsp minced garlic
1 tsp paprika
2 tsp dried dill
2 golden potatoes, diced
2 C celery, thinly sliced
1 C carrots, thinly sliced
1 C whole milk
3 C chicken broth
2/3 C quinoa (optional)
Sea salt and black pepper to taste
Scallions, cilantro and blue cheese for garnish

In a small saucepan over low heat, melt butter, whisk in hot sauce and apple cider vinegar. Set aside.

In a medium pot, heat olive oil over medium heat, add chicken. Cook for 3-4 minutes. Add 2 tbsp of the buffalo sauce and stir.

Add carrots, celery, and onion. Stir. Cook for 5 minutes covered.

Add potatoes, dill, paprika, and garlic. Cook covered 5 minutes longer.

Add chicken broth, cream and buffalo sauce. Simmer 15 minutes with lid slightly opened.

Stir in quinoa and cook an additional 15 minutes.

Label into bowls and serve with scallions, cilantro and blue cheese if desired.

Greek Gyro Skillet

Just about every Greek ingredient I could find is in this skillet. One dish meals are one of my favorite ways of cooking because you get to enjoy something different in each bite, and clean up is a breeze! This Greek Gyro Skillet can be served in a bowl or stuffed in a pita like a gyro.

1 lb. ground turkey breast
1 can chickpeas, drained and rinsed
1/2 c diced red onion
1/2 c diced bell pepper
1/2 c grape tomatoes, sliced in half
3/4 c sliced baby portobello mushrooms
1/3 c chopped olives, I used green pimento stuffed
1/2 c crumbled feta cheese
2 tbsp dried oregano
2 tbsp dried basil
1 tsp black pepper
1-2 tsp sea salt
1 tsp garlic powder
1 tsp onion powder
1 tsp fresh garlic
1 large basil leaf, torn or chiffonnade

Heat olive oil over medium heat in a large skillet, add ground turkey breast and season with oregano, basil, black pepper, sea salt, garlic powder and onion powder. Cook 8-10 minutes.

Add fresh garlic, red onion, bell pepper and baby portobellos. Stir well and cook 10 minutes longer.

Once turkey is browned and veggies are tender, add chopped olives,and chickpeas. Stir once more.

Top with feta, fresh basil and a dollop of tzatziki sauce.

For Tzatziki

1 cup Greek yogurt
1/3 c grated cucumber
1 tsp fresh garlic
1 tbsp fresh dill
sea salt and pepper to taste

Stir all ingredients together until well combined.

Buffalo Chicken Naan Pizza’s

A crowd pleasing recipe just in time for game day! Or if you’re like me, something to eat while you watch commercials and Katy Perry perform. These personal sized pizzas are instant portion control, but lets face it, we want to be free to indulge on a day as fun as the Super Bowl. Which is why these pizzas are full of spicy buttery buffalo sauce and tangy blue cheese. Be sure to still buy the best quality butter,chicken and cheese – Then indulging doesn’t feel so naughty!

4 naan breads
2 tbsp olive oil
2 chicken breasts (organic)
2 celery stalks, thinly sliced
2 green onions, thinly sliced
1/2 c blue cheese (raw or organic)

Buffalo Sauce

1/2 stick of butter (organic, grass fed)
1/3 cup hot sauce or tabasco

Thinly slice chicken breast and sauté in a medium sauce pan with two tablespoons of olive oil until golden brown and cooked through.

Melt butter over low heat in a small saucepan. Stir in hot sauce until combined. You can add more butter for a less spicy sauce, or more hot sauce if you like a lot of heat.

Turn on Broiler. Place naan on a baking sheet and lightly coat with 1/2 of the buffalo sauce.

Top each naan with chicken and blue cheese. broil for 5-7 minutes until naan is toasted and cheese is bubbly. Top with celery, onions, and remainder of buffalo sauce.