mason jar love

Anyone that knows me knows that I love Mason Jars. There's so much to do with them.

Sara & I have recently decided every Sunday we would make a treat for someone in need & deliver it to become more selfless :)

(i'm not gonna lie, it really bothers me that the pinkish ribbon clashes with the red salsa, but it's all i had & i couldn't send it plain. don't worry, my mama sent more ribbon this week to me. babe.) This Salsa is so good. My mom always makes it & now I make it weekly because everyone loves it so much.

JD even made it as one of Ashley's favorite foods when he proposed.Salsa
1 can diced tomatoes (undrained)
1 can black beans (undrained)
1 can white corn (undrained)
1 packet of Italian Dry Dressing Mix
Cilantro
Green Onions (optional)
Mix all things together in a bowl. There you have it folks! Easy as can be.

Hamburger Cupcakes

These are just funny. Make some yellow cupcakes & chocolate cupcakes first. (Hint: When making the yellow cupcakes, don't put as much batter in the pans so when you cut them in half they look more like buns!)Make "condoments" out of icing (we just used "ketchup" & "cheese"). Dye some cocunut light green for shredded lettuce. And there you have it! Perfect for your kids when they refuse to eat real hamburgers, wink wink!

Cumin-Spiced Chicken with Chunky Tomato Sauce

Prep: 2 minutes; Cook: 15 minutes; Yield: 4 servings (serving size: 1 chicken breast half and about 1/4 cup tomato sauce)
Ingredients:
Cooking spray
4 skinless, boneless chicken breast halves
3/4 teaspoon ground cumin, divided
1/4 teaspoon salt
1 (10-ounce) can mild diced tomatoes and green chiles, undrained
3/4 cup (3 ounces) preshredded reduced-fat Mexican blend cheese
2 tablespoons chopped fresh cilantro
Preparation:
1. Preheat broiler.
2. Heat a large ovenproof skillet over medium-high heat; coat pan with cooking spray. Sprinkle both sides of chicken evenly with 1/2 teaspoon cumin and salt; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
3. Add 1/4 teaspoon cumin and tomatoes to pan; cook 1 minute. Return chicken to pan; spoon tomato mixture evenly over chicken. Sprinkle evenly with cheese; broil 2 minutes or until cheese melts. Top with cilantro.
Nutritional Information:
Calories:
253
Fat:
6g
Protein:
45.9g
Carbohydrate:
2.7g
Fiber:
0.9g

Grilled Chicken and Pineapple Sandwiches

Prep: 6 minutes; Cook: 10 minutes
Yield: 4 servings (serving size: 1 sandwich)
Ingredients:
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1/4 cup fresh lime juice (about 2 limes)
4 (1/2-inch-thick) slices fresh pineapple
4 (1.5-ounce) whole wheat hamburger buns, toasted
Light mayonnaise (optional)
4 large basil leaves
Preparation:
1. Prepare grill.
2. Sprinkle chicken evenly with salt and pepper. Place chicken on grill rack coated with cooking spray; grill 5 to 6 minutes on each side or until done, brushing occasionally with lime juice. Grill pineapple 2 to 3 minutes on each side or until browned.
3. Spread mayonnaise on bottom halves of buns, if desired. Top each with 1 chicken breast half, 1 pineapple slice, 1 basil leaf, and 1 bun top. Serve immediately.
Nutritional Information:
Calories:
333 (11% from fat)
Fat:
4g (sat 0.9g,mono 1g,poly 1.4g)
Protein:
43.4g
Carbohydrate:
30.5g
Fiber:
4.1g

Grilled Chicken with Rustic Mustard Cream

I'm finding treasures on the Cooking Light site right now. All chicken, all 5 ingredients or less...

Prep: 6 minutes; Cook: 12 minutes; Yield: 4 servings (serving size: 1 chicken breast half and 1 tablespoon mustard cream)
Ingredients:
1 tablespoon plus 1 teaspoon whole-grain Dijon mustard, divided
1 tablespoon olive oil
1 teaspoon chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
3 tablespoons light mayonnaise
1 tablespoon water
Rosemary sprigs (optional)
Preparation:
1. Prepare grill.
2. Combine 1 teaspoon mustard, oil, and next 3 ingredients in a small bowl; brush evenly over chicken. Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until done.
3. While chicken grills, combine 1 tablespoon mustard, mayonnaise, and 1 tablespoon water in a bowl. Serve mustard cream with grilled chicken. Garnish with rosemary sprigs, if desired.
Nutritional Information:
Calories:
262 (34% from fat)
Fat:
10g (sat 1.8g,mono 4g,poly 3g)
Protein:
39.6g
Carbohydrate:
1.7g
Fiber:
0.2g

Pear-Walnut Sandwiches

mmmmmmazing.

Prep: 15 minutes
Yield: 4 servings (serving size: 1 sandwich)
Ingredients:
1/2 cup (4 ounces) tub-style light cream cheese
8 (1.1-ounce) slices cinnamon-raisin bread, toasted
2 tablespoons finely chopped walnuts, toasted
2 Bartlett pears, cored and thinly sliced
1 cup alfalfa sprouts
Preparation:
1. Spread 1 tablespoon cream cheese evenly over each of 8 bread slices. Sprinkle 1/2 tablespoon walnuts evenly over each of 4 bread slices. Top each evenly with pear slices, sprouts, and 1 bread slice. Cut each sandwich in half diagonally.
Nutritional Information:
Calories:
335 (29% from fat)
Fat:
11g (sat 3.7g,mono 0.4g,poly 1.8g)
Protein:
8.7g
Carbohydrate:
52.2g
Fiber:
5.9g

*for a healthier option, replace raisin bread with whole wheat bread.

*i'll replace the pears for green apple slices sometimes & add turkey. it's all good in the hood. mix it up.

Chicken-Tortilla Pie

So many good things about this. Fast, healthy & only calls for 5 ingredients. WOOT WOOT!

*from cooking light website

Prep: 13 minutes; Cook: 10 minutes
Yield: 4 servings (serving size: 1 wedge)
Ingredients:
2 cups shredded cooked chicken breast
1/4 cup Fresh Salsa
1 cup spicy black bean dip (such as Guiltless Gourmet)
4 (8-inch) whole wheat tortillas (such as Tumaro's)
1/2 cup (2 ounces) reduced-fat shredded Monterey Jack cheese
Cooking spray
Preparation:
1. Preheat oven to 450°.
2. Combine chicken and salsa in a medium bowl.
3. Spread 1/4 cup black bean dip over each tortilla. Top each evenly with chicken mixture and 2 tablespoons cheese. Stack tortillas in bottom of a 9-inch springform pan coated with cooking spray. Bake at 450° for 10 minutes or until thoroughly heated and cheese melts. Remove sides of pan. Cut pie into 4 wedges. Serve immediately.
Nutritional Information:
Calories:
380
Fat:
11g
Protein:
39.9g
Carbohydrate:
28.7g
Fiber:
12.2g

10 Foods That Sound Healthy (but Aren't)

For the last few years I've been really interested in foods concerning what is good & bad for you. I found this article off the Cooking Light website & it helps explain those tricky labels that might sound healthy.

This is what they came up with:

1. Multi-Grain and Wheat Breads (should be 100% WHOLE wheat)

2. Prepared Salads

3. Reduced-Fat Peanut Butter

4. "Energy" Bars

5. Bran Muffins

6. Smoothies

7. Packaged Turkey

8. Foods labeled "Fat Free"

9. Restaurant Baked Potatoes

10. Sports Drinks

Find the whole article here.

Berry Crumble

The other night my friends & I were in an experimental mood & it payed off. SO SO good, fast & EASY. A must try.

Ingredients:

15 oz. of frozen mixed berries

2 Tbs. lemon juice
1 1/3 c. packed brown sugar
1 c. flour
1 c. quick oats
2/3 c. butter softened
1 tsp. cinnamon
1/2 tsp. salt
Directions:
1.Sprinkle lemon juice over frozen berries in an 8x8 pan.
2. Mix the rest of the ingredients in a separate bowl.
3. Crumble over berries.
4. Bake uncovered at 375 degrees for 25-30 minutes.
Serve with Ice Cream.

Chicken Kebabs With Grilled Corn and Tomato Salad

Trying to hold on to summer with this recipe sent to me by Steph. Serves 4

Hands-On Time: 20m

Total Time: 20m
Ingredients
1 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
2 cloves garlic, finely chopped
1 tablespoon fresh thyme
2 tablespoons olive oil
kosher salt and black pepper
4 ears corn, husks removed
1 pint grape tomatoes, halved
4 scallions, chopped
1 teaspoon grated orange zest
8 6-inch skewers, soaked in water
Directions
Heat grill to medium-high. In a bowl, toss the chicken, garlic, thyme, 1 tablespoon of the oil, and 1/2 teaspoon each salt and pepper. Thread the chicken on the skewers.
Grill the chicken and corn, turning occasionally, until the chicken is cooked through and the corn is charred, 7 to 10 minutes for both.
In a bowl, toss the tomatoes, scallions, orange zest, the remaining tablespoon of oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Serve with the chicken and corn.

Grilled Bread With Zucchini, Ricotta, and Basil

I LOVE zucchini squash, so of course this one's amazing to me...

Serves 4, Hands-On Time: 20m
Ingredients
4 1/2-inch-thick slices country bread
2 tablespoons olive oil
4 small zucchini (about 2 pounds), thinly sliced lengthwise
1 cup fresh basil, leaves torn
1/4 teaspoon crushed red pepper
kosher salt
1 cup fresh ricotta
Directions
Heat grill to medium-high. Brush the bread with 1 tablespoon of the oil and grill until golden and crisp, about 1 minute per side. Transfer to plates.
Grill the zucchini until tender and slightly charred, 3 to 4 minutes per side. Toss in a large bowl with the basil, red pepper, 1/2 teaspoon salt, and the remaining tablespoon of oil.
Top the bread with the zucchini and ricotta.

How to Read Nutrition Facts Labels

I think a lot of us have no clue what half the things on the Nutrition Labels mean.

Here's an article by Real Simple that gives us the run down.

I'll help you

Want to lose weight or know someone who does?

Talk to me, I'm a health coach for Take Shape for Life. And I can totally hook you up with the best plan ever.

Grilled Chicken With Green Beans and Tomatoes

My cousin Stephanie sent this one to me & said it was so good (& I'm all about healthy)! I love cilantro so I'm gonna have to try it. Serves 4

Hands-On Time: 25m

Total Time: 25m
Ingredients
1/2 cup fresh cilantro
1 clove garlic, finely chopped
2 tablespoons fresh lime juice
1/2 teaspoon sugar
1 tablespoon plus 3 teaspoons olive oil
4 6-ounce boneless, skinless chicken breasts
kosher salt and black pepper
1 pound green beans
4 plum tomatoes, halved lengthwise
Directions
Heat grill to medium-high. In a small bowl, combine the cilantro, garlic, lime juice, sugar, and 1 tablespoon of the oil.
Rub the chicken with 1 teaspoon of the oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large bowl, toss the green beans and tomatoes with the remaining oil and 1/4 teaspoon each salt and pepper.
Grill the chicken until cooked through, 5 to 6 minutes per side. Grill the green beans and tomatoes, turning the green beans often and the tomatoes once, until tender and charred, 3 to 5 minutes. Serve with the vinaigrette.