Today I’m sharing my no bake treats! Delicious chocolate chewy bars are topped with a peanut butter drizzle and sprinkled with chocolate chips. So much goodness is filled in one bite..and it’s hard not to eat them all at once!
It’s beginning to warm up quite a bit, and I don’t know about you but I LOVE no bake desserts when it’s hot outside. These tasty treats are perfect when they’re served cold.
Grease a 3×5 loaf pan with cooking spray or butter
Melt the butter in a medium pan and add 2 cups of the marshmallows (save 1/4 cup). Once both are melted and smooth add the cocoa powder, maple syrup and mix well, then add the cereal and remaining 1/4 cup of marshmallows.
Press the mixture into the loaf pan with a spatula and put the pan in the freezer for 10 minutes to allow it to harden or in the refrigerator for 20 minutes.
Meanwhile make the peanut topping. In a small pan -melt the coconut oil and peanut butter until smooth (this happens very quickly so keep an eye). Transfer it to a small bowl and add in the maple syrup.
Once the bars harden run a knife around the edges so it comes out easily and transfer it to a cutting board.
Drizzle the peanut topping with a spoon (it should be runny) and then top it off with chocolate chips.
Put it back in the freezer to harden for another 10 minutes or in the fridge for 20.
Cut into 4 slices and ta da!
*You can absolutely double the recipe and prepare it in a brownie pan and store them in an air tight container in the fridge for up to a week!
*You can substitute any kind of cereal here…i had Cheerios 😉 You can also substitute coconut oil or any kind of butter instead!
These have to be my FAVORITE tortillas yet! So delicious, incredibly easy, and versatile. You can use these to make burritos, tacos, my delicious Chicken Enchilada Casserole– you name it.
I strongly believe that oats are the ULTIMATE super food/ pantry staple. There’s practically only ONE ingredient in this recipe. All you need is a little bit of kneading, and rolling, and you’ve got delicious and healthy homemade tortillas! Yay 🙂
Cinco de Mayo is just around the corner! I have a delicious/ easy recipe that you and your family will love all without the bazillion calories of the delicious traditional recipe you grew up with ;). I absolutely love the flavor of these enchiladas- I am an enchilada lover and these remind me of the traditional ones (healthy doesn’t have to lack on flavor). You won’t believe how easy these are! They are packed with protein, healthy carbs and fats.
If you don’t have flour tortillas, I highly recommend trying my Oat Tortilla recipe! You won’t believe how easy these are to make…only ONE ingredient, healthy and they work beautifully with this recipe!
These also pair beautifully with a side of refried beans, cauliflower rice, or simply on a bed of greens if you want to keep it light and fresh. Top it off with cilantro, pico, guacamole, and greek yogurt or sour cream for even more deliciousness!
1 Cup Shredded Cheese of Choice (Mexican Blend, Cotija, or Jack Cheese)
Cilantro for Garnish
Preheat the oven to 450 degrees F.
Start cooking the vegetables in a little bit of olive oil until they are nice and the onions are translucent. Transfer the cooked veggie mixture into a medium sized bowl and set aside.
Meanwhile, cook the chicken breast until it’s no longer pink and the juices are running clear. The internal temperature should be 165 degrees F. Once the chicken is done, you can shred it using two forks, or simply dice the chicken (careful because it will be hot), and then transfer it back to the pan. You can now mix the the cooked vegetables, 1/4 cup of the enchilada sauce, salt and pepper with the chicken. Transfer the chicken and vegetable mixture back to the medium bowl and set aside while you assemble the enchiladas.
In a separate bowl, add the 1 cup of enchilada sauce. Dip up to two tortillas in the sauce and place it at the bottom of your baking dish.
Add the chicken and vegetable mix, then 1/2 cup of the shredded cheese evenly distributed on top.
Top it off with another two tortillas that are dipped in the enchilada sauce, and top it off with the remaining sauce, and shredded cheese.
Bake it for 8-10 minutes until the cheese is nicely melted.
*You can substitute or leave the chicken out completely if you prefer to make it vegetarian and add more veggies to your liking.
*You can also broil the enchiladas the very last 2 minutes if you want the to char the cheese a little bit.
*For a little extra flavor, you can also cook the tortillas with a little cooking spray in the pan or butter before dipping it into the enchilada sauce… 😉
*You can store these in an air tight container in the refrigerator for up to one week, or in an airtight plastic bag in the freezer for up to two weeks.
I am not kidding when I call this “The Best Healthy Tuna Salad” EVER! I was always convinced that tuna salads were never going to be the same without mayo…and don’t get me wrong…those are childhood favorites! But this one may just be my ALL TIME favorite. It has no mayo, but has full healthy fats. It’s satisfying, has amazing texture, wonderful sweetness from the sweet potato, and creamy! You can also skip the bed of greens and add this to a wrap or put it on 2 slices of bread for the best sandwich! I’ve made this a weekly staple in my house 🙂
Start by mixing the tuna with the hummus, avocado, eggs, celery, onion, salt, pepper, and mustard until it’s nice and creamy. You can now make two servings out of this mixture or save half for the next day!
Place half of the mix into your bed of greens or spinach. Top with roasted sweet potato, nut mix, and drizzle your favorite vinaigrette for that extra flavor or ACV.
Today I’m sharing one of my all time favorite little healthy treats! All you need is one bowl, and a handful of pantry ingredients and you’ve got yourself the perfect healthy snack/dessert/breakfast. I eat these as a mid morning snack with my second cup of coffee to hold me over till lunch, or in the evening with a cup of tea – perfect for a rainy spring afternoon.
Did I mention you could eat these straight them out of the freezer? Perfect for those emergency cravings! These are a staple at my house…and they might be for you too.
These jalapeno poppers are charred before baking, and packed with flavor in every bite! They are the perfect appetizer or side dish. They are baked, not fried (they taste amazing). I personally don’t like the mess or smell of deep frying, and I love that these are easy to make and don’t take much time at all. You can even prepare these overnight, cover with plastic wrap, and bake when ready! They are perfect dripped in ranch or on their own, and we love to pair this recipe with leftover pizza. I hope you make these and enjoy!
Char the jalapeno peppers- turn a gas burner on high. Char the peppers on burner grate, turning with tongs.
Let them soften- wrap the peppers tightly with foil for about 5-10 minutes or transfer the charred peppers into a heavy duty sealed plastic bag and let them sweat.
Meanwhile in a small bowl mix the cheeses, salsa, and season with salt and pepper and set aside.
On a separate small bowl mix the bread crumbs and melted butter and set aside.
Remove the charred skin- Gently rub the chiles with paper towels to remove as much skin as possible. It’s okay if a few flecks remain-they’ll add flavor, so don’t rinse them off.
Slice the top off of the jalapenos with a paring knife, then slice them in half and remove all of the seeds with a spoon. Rinse them off if you have to and pat them dry with a paper towel.
Stuff each half of jalapeno with the cream cheese mixture, and top with the bread crumb mixture then place it on your baking sheet. Repeat until all jalapeno halves are stuffed and sprinkled with bread crumb mix.
Bake at 450 for 8 minutes or until the tops are nice and golden/ bubbly. Serve with a side of ranch, or your favorite sauce!
This is a favorite around the Huth house! My husband raves about this pizza, and he’s very particular about his pizza ;). I know you’ll love this recipe, and it’s very versatile., and easy to make. You can use any kind of grilled or shredded meat here! You can even skip the meat and make it vegetarian by substituting black beans, and roasted corn -yum! Tweak this recipe and make it your own, or make it just as it is because honestly…it’s amazing!
1/2 Lb Grilled Pork Tenderloin cut into slices (Can also use shredded chicken, steak, or any other meat!)
2/3 Cup Shredded Mozzarella Cheese or Fresh Mozzarella Slices
2/3 Cup Pepper Jack Cheese or Smoked Gouda cheese
3 Strips Cooked Bacon Pieces
1/4 Cup Onion Slices
1 Small Can of Sliced Black Olives (optional)
Pickled Jalapeno Slices
Diced Fresh Cilantro
Preheat the oven to 500 Degrees F and place your pizza pan ( I use a rectangle cookie sheet) in the oven (this allows the pan to get nice and hot for the ultimate crust!)
Flour and sprinkle corn meal on your surface- I use a silicone baking mat or parchment paper.
Roll out the pizza dough, and sprinkle the top with the crushed garlic and drizzle it with the tablespoon of olive oil and massage all over the pizza.
Pour the BBQ sauce over the pizza and with a spoon spread it around in a circular motion until the pizza is covered in the sauce.
Next, top the pizza with the cheese, pork, bacon, onion slices, black olives, jalapeno slices (as many as you can handle), and cilantro. You can drizzle the bacon fat on top at the end, or some olive oil, or extra BBQ sauce.
Carefully open the oven ( it will be very hot so use oven mitts).
Pull out the oven rack with the pizza pan and place the pizza on top (yes, the silicone mat or parchment paper will be under the pizza itself and on top of the pan while baking).
Bake the pizza for about 8-10 minutes depending on the thickness of the crust.
Carefully transfer the pizza onto a cutting board and slice it with a pizza cutter and enjoy!
A brunch staple at our house is a decadent Eggs Benedict. It’s the perfect treat! This is my version of a simple yet delicious Eggs Benedict your guests will absolutely love! I paired these with my crispy cast iron potatoes that are also a hit.
1) Make the Hollandaise: Melt the butter in a small sauce pan in medium heat until it’s foamy but not yet beginning to brown. It takes about 3-4 minutes.
Place egg yolks and two tablespoons of water in a blender. Start blending, and very slowly, incorporate the melted butter in increments until it’s all incorporated. If the sauce is too thick to blend, add about 1/2 teaspoon of extra water. Once it’s done blending, add the lemon juice, salt, and pepper, and mix until just combined.
Transfer the hollandaise into a small bowl, and cover it with plastic wrap (so the skin doesn’t form at the top) and set it aside while you prep the rest.
2) Poach the Eggs: Fill a medium pot with inches of water, add vinegar, season with salt, and bring it to medium heat (look for a few bubbles) then turn it to simmer so that it’s not boiling. Crack one egg individually to each small ramekin (so you can easily put it inside of the simmering water). Now begin to swirl your water and drop one egg at a time (very carefully) – then leave it alone for 4 minutes :).
Now that the eggs are poached, carefully lift it out of the water and onto a paper towel (or clean kitchen towels) and sprinkle each with just a hint of salt. Now, set it aside.
3) Cook the Bacon: In a medium skillet place your slices of bacon over medium-high heat until each side is nice and crispy (about 6 minutes total) then transfer the slices into a cutting board and slice each in half. Place the sliced muffins into the bacon grease to let them toast for a couple of minutes then transfer them into a plate.
4) Assemble the Eggs Benedict: Smoother each english muffin slice with butter, Place 2 half slices of the bacon on top of each muffin, then carefully place the poached egg on top, and then spoon each with your hollandaise sauce. At the end you can top it off with a little bit of coarsely ground black pepper, chopped chives, or dill if you desire.
To make this an incredible meal, make my crispy potatoes to soak up all of that eggy goodness! This will be one of your favorite meals- I guarantee!