Saturday, 16 February 2013

Corn and Black Bean Salad

I was always looking for a nice side dish to go along with my enchilada recipe  and this salad turned out to be perfect!! It's super healthy, super yummy and super easy to make!

2 cups canned black beans (drained)
1 1/2 cups corn niblets
1 1/2 cups diced tomato
1 cup diced bell peppers
1 1/2 medium avacados, diced
1/3 cup diced red onion
1/4 cup chopped cilantro
3 tbsp Presidents Choice green onion/cilantro/avacado salad dressing
(If you don't live in Canada and don't have Superstore, you can use 1 lime (juiced), 2 tbsp olive oil and salt and pepper for dressing instead).

Combine all of the ingredients in a large bowl, top with the avacado dressing and toss until well coated. Let sit in the fridge for about a half hour or so before serving to let the flavors mingle!

Easy as that!



Sunday, 10 February 2013

Cookie Dough Fudge

I was craving something super sweet this week, so this weekend we were headed over to a friends house and I decided to make some cookie dough fudge to bring along!

It turned out awesome!! Perfectly gooey, perfectly yummy!

This was super easy and very quick to make!


1/2 cup butter
3/4 cup brown sugar
1 tsp vanilla
2 cups all purpose flour
1 can of sweetened condensed milk
1 cup semi sweet chocolate chips

Line a 9" x 9" pan with parchment paper.

Cream together the butter and the sugar until well combined. Add in the vanilla. Then add in the flour 1 cup at a time until well mixed.

Beat in the sweetened condensed milk and mix until well combined. Add in the chocolate chips and pour into the pan.

Put into the fridge overnight to set. When ready to serve cut it up into bite size pieces.

Store uneaten fudge in the fridge.... although you might not have any uneaten fudge.. haha!



Spaghetti Squash Boats

Since I had my sweet little baby I've been looking for ideas for healthy meals since I'm back on Weight Watchers (and I'm happy to say I've already gotten back to my pre-baby weight!!). The skinnytaste blog is great and she posts WW points + values which is awesome.

I got the idea for these from her recipe. They turned out fantastic and I'll definitely be making these again!

1 medium sized spaghetti squash
2 chicken breasts (cut into chunks and cooked)
oregano/salt/pepper for taste
2 cups Light shredded mozza cheese
2 cups marinara sauce

Start by cutting a slice into the spaghetti squash (this is so it doesn't explode when you microwave it). Pop it into the microwave for 10 minutes.

Preheat the oven to 350 F.

Cut the squash in half lengthwise and remove seeds. Put the halves onto a cookie sheet cut side up. Top each half with the chicken breasts, seasonings, 1 cup of marinara each followed by 1 cup each of cheese.

Bake in the oven for 30 minutes, once they're done cooking let them cool for about 5 minutes and you're done! Eat right out of the squash, the inside is like noodles only much healthier.