100 Calorie No Bake Cookies

Posted on May 16, 2013 by aprilmckinney

This is a fantastic recipe for healthy No Bake Cookies that are so delicious! These make a great snack for kids as well as adults, trust my husband ate 6 in one night! However, I would not recommend that! ha Even though these cookies only contain about 100 calories and about 4 grams of sugar, not bad!

Makes 14-16 Cookies

Ingredients:

2 Tbls Coconut Oil or Butter
2 Tbls Unsweetened Cocoa Powder
2 Tbls Honey
1/4 Cup Natural Peanut Butter
2 Tbls Dark Chocolate Chips
1/4 Cup Almond Milk or low fat dairy milk
1/4 tsp Salt
1/2 tsp Vanilla
1 1/4 Cups Quick Cooking Oats
2 Tbls Almonds, roughly chopped

Directions:

In a medium saucepan melt coconut oil, then add in cocoa powder. Simmer for 1 minute
Turn off heat and add peanut butter, honey, chocolate chips, milk, salt, and vanilla, stir until chocolate chips have melted
Then stir in oats and almonds until they are completed coated with chocolate mixture
Place rounded tablespoons on a cookie sheet lined with parchment paper and chill in the refrigerator for 30 minutes before eating.

Strawberry Salad with Strawberry Jalapeño Vinaigrette

Posted on May 9, 2013 by aprilmckinney

It’s that time of year, we are all trying to slim down and most of us are eating more salads. This fresh strawberry salad is sure to excite your taste buds, and it certainly doesn’t look or taste like “diet food.” By making your own salad dressing you can control the sugar and sodium, and it is so simple to do! Be sure to check out Cooking with April McKinney on Facebook for a giveaway of the delicious, local Strawberry jalapeño jam from the The Nashville Jam Company to make the dressing in this recipe!

Serves 4

Ingredients:

1/3 Cup Strawberry-Jalapeno or Strawberry Jam
1 1/2 tsp Spicy Brown Mustard
2 Tbls White Balsamic
¼ Cup Extra Virgin Olive Oil
Pinch of Salt and pepper
5-6 oz Mixed Greens
½ Cup Blue Cheese
½ Cup Toasted Walnuts
2 Cups Strawberries

Directions:

In a large bowl whisk together Jam, Mustard, and White Balsamic Vinegar.
Slowly Drizzle in Olive Oil while constantly whisking. Season to taste with salt and pepper
Add greens and half of the strawberries to the bowl, toss with tongs until dressing is coated on greens.
Top tossed salad with blue cheese and walnuts.

Blackberry-Lime Glazed Pork Tenderloin

Posted on May 7, 2013 by aprilmckinney

I am so excited about this yummy recipe, because I got to use The Nashville Jam Company’s delicious Blackberry Jam in it! This jam is made by a couple that live in Nashville of course, and let me tell you it is really fantastic! The rich Blackberry flavor really compliments the savory pork in this dish. It is definitely a grilled main dish that will be perfect for entertaining this summer.

Be sure to check out my Facebook page, Cooking With April McKinney for an awesome giveaway of some of these Nashville Jams!

Ingredients:

1 Pork Tenderloin (about 1 pound)
1 Tbls BBQ Rub (1/2 tsp Salt, 1/2 tsp Black Pepper, 1/2 tsp Sugar, 1/2 tsp Cumin, 1/2 tsp Chili Powder, 1 tsp Paprika)
Nonstick Cooking Spray
2 tsp Extra Virgin Olive Oil
2 Tbls Shallots, minced
1 Garlic Clove, minced
1/2 Cup Nashville Jam Company Blackberry Jam
1 tsp Lime Zest
Juice of 1 Lime
1 Tbls Dijon Mustard
2 Tbls Red Wine Vinegar
Pinch of Salt and Pepper

Directions:

Rub the pork with the BBQ Spice rub, set aside
In a small sauce pan over medium heat, add oil, then add shallots and garlic. Cook while stirring for about 1 minute.
Stir in the jam, lime juice, zest, mustard, vinegar, salt, and pepper.
Turn the heat to medium high and simmer the sauce for 5-6 minutes. Glaze should reduce by half. (If glaze is too thick, add a tablespoon or 2 of water)
Preheat Grill to medium high, once grill is hot add pork, and cook for 15-20 minutes, rotating every 5-6 minutes.
Once pork is almost cooked through, begin brushing on glaze on each side of pork.
Once glaze has slightly caramelized, remove from the grill.
Allow pork to rest for 5 minutes, covered with aluminum foil, then slice and serve with remaining glaze.

Fresh Pineapple Margarita

Posted on May 3, 2013 by aprilmckinney

margarita

Who doesn’t love a delicious and tangy margarita, it just makes ya feel good. Give me a margarita, chips and salsa, and some good friends after a long week, and I am a happy girl! The only problem is most of the margaritas from restaurants or pre-sold mixes are full of sugar and calories. This recipe still has some calories, but way less than those sweet and sour mixes, plus it’s made with fresh fruit! You will have to give this a try, it’s simple and refreshing, enjoy

Serves 2-3

Ingredients:

2 Cups Pineapple
1/4 Cup Fresh Lime Juice
1/2 Cup Tequila
1/4 Cup Triple Sec
2 Tbls Powdered Sugar
3 Cups Ice
1 Tbls Granulated Sugar
1 tsp Chili Powder
1/2 tsp Salt

Directions:

Place first 6 ingredients in a blender and blend completely
Mix together chili powder, granulated sugar, and salt in a shallow dish.
Moisten the rim of a glass with a lime slice, then dip the rim in the chili powder mixture
Pour the mixed margarita in the glass and garnish with a pineapple slice.

Quinoa Fried Rice

Posted on April 25, 2013 by aprilmckinney

What can be better than yummy fried rice, that’s really healthy! This is my version of Quinoa Fried Rice, and I am lovin it! Fried Rice is a dish that I always crave when I go to an Asian restaurant, but I try to steer clear of it because it’s usually full of oil and white rice. But not this one, it’s packed with whole grains and protein. You could even add some chicken, shrimp, or tofu to make this a main dish, enjoy it!

Ingredients:

1 Cup Quinoa
2 Cups Low Sodium Chicken Broth or Water
1 Tbls Canola Oil
2 Eggs
2 Scallions, chopped
1 tsp Ginger, minced
2 Garlic Cloves, minced
1/2 Cup Shredded Carrots
1/2 Cup Edamame (May substitute Peas)
1/4 Cup Soy Sauce
Optional: Siracha Chili Sauce

Directions:

Cook Quinoa according to package directions with water or chicken broth. Once it is cooked, spread it on a plate and refrigerate until ready to use. You may do this ahead of time if possible, the colder the quinoa the better the dish will turn out.
In a wok or large skillet heat half of oil over high heat, then lightly scramble eggs in the oil. Once cooked, remove and add remaining oil to the skillet.
Then add Scallions, Ginger, Garlic, and Carrots to the skillet, stir while cooking for 1-2 minutes.
Next add Edamame, cooled Quinoa, and Soy Sauce, stir continually until heated through and well combined.
Garnish with Siracha Chili Sauce for a little heat if desired

Here is a great Wok, perfect for this recipe and more Asian cooking!

Strawberry Almond Crisp

Posted on April 17, 2013 by aprilmckinney

I just can’t get enough of this Strawberry Almond Crisp! It seems like we always see Peach, Blueberry, and Blackberry Crisps and Cobblers, but not anymore! This Strawberry Almond Crisp could not be any easier or more delicious. This is one I’ll be making all Spring and Summer long!

Ingredients:

4 Cups Strawberries, sliced
2 Tbls All Purpose Flour
2 Tbls Lemon Juice
¼ Cup White Sugar
1 tsp Vanilla
½ Cup Oats
½ Cup White Whole Wheat or All Purpose Flour
½ Cup Brown Sugar
½ tsp Salt
6 Tbls Butter, room temperature
¼ Cup Sliced Almonds

Directions:

Preheat oven to 325 degrees
In a medium bowl, combine strawberries, 2 tbls flour, lemon juice, white sugar, and vanilla.
Place strawberry mixture in an 8×8 inch-baking dish.
Stir together oats, ½ cup flour, brown sugar, and salt.
Next mix in soft butter with fingers until crumbled mixture is formed, then add in almonds.
Sprinkle the crumbled mixture on top of the strawberries evenly, then bake for 45 minutes, serve warm with vanilla ice cream.

Save on your Almonds and other nuts by purchasing them from Amazon!

Crock Pot Turkey Meatballs

Posted on April 14, 2013 by aprilmckinney

For Halloween this year, I decided to dress up as Lucy from “I Love Lucy” and make some party food! These meatballs are extremely moist and delicious even though they are made with turkey! The recipe also calls for quinoa as the binder which makes this recipe really healthy. The best part is, these meatballs are made in the crockpot. You can even do the browning of the meatballs the day before, then place them in the crockpot the day you need them.

Serves 6 appetizer servings, 4 meal servings

Ingredients:

1/2 lb Ground Turkey
1/2 lb Turkey Sausage
1 Egg
1/2 Cup Fresh Parmesan Cheese
3/4 Cup Onion, minced
1 Garlic Clove, minced
3/4 Cup Quinoa, cooked (use 1/2 breadcrumbs to substitute)
2 Tbls Fresh Basil, chopped
1 tbls Canola or Olive Oil
2 tsp Italian Seasoning
3/4 tsp Salt
1/2 tsp Pepper
1 28 oz Can Crushed Tomatoes

Directions:

Mix together turkey, sausage, egg, cheese, 1/4 cup onion, garlic, quinoa, basil, 1 tsp Italian seasoning, salt and pepper.
In a seperate bowl mix tpogether tomatoes, 1 tsp Italian seasoning, and 1/2 cup Onion
Roll the turkey mixture into balls, slightly smaller than a golf ball, then brown over medium high heat in oil for 1 minute per side
Spread half of the sauce mixture in the bottom of the crock pot, place browned meatballs on top, then top with remaining sauce. Cook on low for 5 hours.
Sprinkle fresh basil and parmesan cheese on top to serve

Prosciutto Wrapped Asparagus

Posted on April 11, 2013 by aprilmckinney

This is a recipe that I have been making for a long time, it’s easy but it looks fancy! My husband is always requesting this one, so I wanted to share it with you all as well. I even add special ingredient to these that makes them even more delicious and decadent, give them a try!

Ingredients:

1 lb Asparagus, stems removed
6 Thin Slices Prosciutto
1/4 Cup Herbed or Plain Low Fat Cream Cheese
Juice from 1/2 of a Lemon
1 Tbls Extra Virgin Olive Oil
1/4 tsp Salt
1/4 tsp Pepper

Directions:

Preheat Oven to 400 degrees
Take half of one slice of prosciutto and spread on a teaspoon of cream cheese
Take 3 Asparagus and wrap them in the prosciutto slice
Continue until all asparagus are wrapped and place them on a baking sheet
Sprinkle Lemon Juice, oil, salt, and pepper evenly over the asparagus
Bake for 15 minutes, and enjoy!

These simple rectangular serving dishes would be perfect for serving this Prosciutto Wrapped Asparagus!

Confetti Black Bean and Corn Salad

Posted on April 9, 2013 by aprilmckinney

This is one of the first dishes I began bringing to family gatherings. It’s so fresh and looks really pretty! This is great for a picnic since there is no mayo you don’t have to worry about keeping it cold. Enjoy!
WSMV Channel 4

Confetti Corn and Black Bean Salad

1 Tbls Extra Virgin Olive Oil
1 Cup Corn, fresh or frozen
½ of 1 Yellow Onion, chopped
1 Red Bell Pepper, chopped
½ of 1 Jalapeno, minced
1 Garlic Clove, minced
½ Cup Cherry Tomatoes, halved
1 Can Black Beans, rinsed and drained
1 ½ tsp Cumin
1 Tablespoon Fresh Lime juice
½ tsp Salt
¼ tsp Pepper

Directions:

In a large skillet over high heat add oil then add corn and onions and cook for 5-6 minutes, stirring occasionally until corn is slightly browned.
Next turn heat to medium and add in bell pepper, jalapeno, and garlic. Cook for another 2-3 minutes until peppers have softened.
Next add in tomatoes, beans, cumin, lime, salt, and pepper. Stir to coat everything in seasonings.
Remove from heat and serve warm or at room temperature. Serve as a side dish or with tortilla chips.

*Picture is from “I Believe I can Fry” Blog

Check out this handy citrus squeezer on Amazon, I love mine!

Grilled Pork Chops w/with Mango BBQ Sauce

Posted on April 5, 2013 by aprilmckinney

This is a BBQ dish that you will be making all summer long! If you don’t want to use mango, you can always substitute fresh peaches, which would be equally delicious. I use this BBQ sauce on chicken and shrimp as well, we can’t get enough! Happy Grilling!

Ingredients:

4 Thick Cut Pork Chops
1 tsp Salt
3/4 tsp Pepper
2 tsp Lemon Zest

For the Mango BBQ Sauce

1 Tbls Extra Virgin Olive Oil
1/2 cup Onion, chopped
2 Garlic Cloves, minced
1/2 cup Apricot Jam (may substitute peach or orange marmalade)
1 tsp Ginger, minced
1 Mango, peeled and sliced
3/4 Ketchup
2 Tbls Lemon Juice
Salt and Pepper to taste

Directions:

Heat a saucepan over medium heat, add oil and onions and soften for 5 minutes
Next add garlic, jam, ginger, mango, and ketchup then cook over medium low heat for the 30 minutes, stirring occasionally.
Once sauce has finished cooking, add lemon juice and salt and pepper to taste.
Preheat Grill to medium hight heat, sprinkle pork chops evenly on each side with salt, pepper, and lemon zest.
Grill pork chops for 3-4 minutes on each side, then brush each side with BBQ sauce and cook another minute on each side.
Serve remaining Mango BBQ Sauce with grilled chops.

Want to get a Citrus Juicer or Indoor Grill like mine in the video? You can order them at the links below…

Strawberry Salad with Strawberry Jalapeño Vinaigrette

Blackberry-Lime Glazed Pork Tenderloin

Fresh Pineapple Margarita

Quinoa Fried Rice

Strawberry Almond Crisp

Crock Pot Turkey Meatballs

Prosciutto Wrapped Asparagus

Confetti Black Bean and Corn Salad

Grilled Pork Chops w/with Mango BBQ Sauce

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