Quick and Spicy Tomato Soup

Notes: this soup can be made even faster by omitting the onion and garlic so you can skip the saute. It is really good served with a little fresh grated Parmesan and crostini. This soup can easily be doubled to freeze. If freezing, freeze before adding the pasta, as it tends to suck up a lot of the liquid. When re-heating, defrost and bring to a boil, then add pasta.  

2 tablespoons olive oil
1 small onion, diced
1 clove garlic, minced
1 jar marinara sauce
2 (14-oz) cans chicken broth
1 (15-oz) can white beans, drained and rinsed
1/8 to 1/4 teaspoon red pepper flakes (or more, for a spicier soup)
Salt and pepper to taste
1/2 cup ditalini pasta

Heat oil in a saute pan. Add onion and garlic, and cook until tender, about 8 minutes. Add marinara, chicken broth, beans, red pepper flakes, salt, and pepper. Bring to a simmer. Add pasta, and cook until pasta is tender, about 8-10 minutes. Serve warm.

Sauteed Fresh Corn

8 to 10 ears of corn on the cob
3 tablespoons unsalted butter
Salt and freshly ground pepper to taste

Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk.

Melt the butter in a large, heavy saute pan. Add the corn, salt, and pepper and saute uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until the starchiness in the corn is gone. Adjust seasoning if necessary and serve.

Healthy Breakfast Pizza

Notes: this recipe is for 1 large single-serving pizza and can easily be adjusted to make more pizzas.

1 large whole wheat wrap or tortilla

1-2 eggs, scrambled

Light cream cheese, a few tablespoons

Shredded cheddar cheese, about 1/8 cup

1-2 slices turkey bacon, cooked and crumbled

Preheat over to 450 degrees F. 

Place tortilla on a baking sheet. Spread with a thin layer of cream cheese. Evenly distribute scrambled eggs over the top. Sprinkle with cheese and turkey bacon. 

Bake in preheated oven until cheese is melted and tortilla begins to crisp up and brown, about 5-10 minutes. Serve warm.   

Quick and Easy Black Bean Soup

Notes: this soup is great served with quesadillas. Use a good, flavorful salsa. 
Serves 4. 

2 (15 oz) can black beans, drained and rinsed
1 1/2 cups chicken broth
1 cup chunky salsa
1 teaspoon cumin
Salt and pepper to taste

Combine all ingredients in a saucepan. Bring to a boil and simmer for about 10 minutes, until thoroughly heated. Using an immersion blender (regular blender can also be used), puree the soup to desired consistency.

Serve with sour cream.

Lemon Poppy Seed Pancakes with Lemon Glaze

Makes about 8 medium pancakes. 

Pancakes: 
1 1/2 cups Gold Medal white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons granulated sugar
1 lemon, zested
1/2 cup plain Greek yogurt
1 cup skim milk
2 tablespoons fresh lemon juice
2 large eggs
1 tablespoon canola oil
1 teaspoon vanilla extract
2 tablespoons poppy seeds

Glaze:
1-2 Tablespoons fresh lemon juice
1/2 cup powdered sugar

In a large bowl, whisk together the flour, baking powder, salt, granulated sugar, and lemon zest.

In a medium bowl, whisk together the yogurt, milk, lemon juice, eggs, oil, and vanilla. Add the wet ingredients to the dry ones, mixing until combined. Stir in the poppy seeds. 

Heat a griddle pan or non-stick skillet over medium heat. Spray with cooking spray. Pour about 1/4 of a cup of pancake batter onto the hot griddle pan, spacing out the pancakes a few inches from each other. When the pancakes start to bubble up, flip and cook until pancakes are slightly golden brown. 

As pancakes cook, make the glaze. Add lemon juice to powdered sugar, whisking to combine, until desired consistency is achieved.

Serve pancakes warm with lemon glaze on top.

Healthy Single Serving Deep Dish Chocolate Chip Cookie

Notes: honey or agave can be subbed for the maple syrup. Recipe can be doubled and baked in a a slightly larger ramekin. 

From Top With Cinnamon. 

1 1/2 tsp coconut oil

1 tbsp brown sugar, coconut sugar, or cane sugar

1 tbsp maple syrup 

1/4 tsp vanilla extract

1/8 tsp (plus more for sprinkling) sea salt/kosher salt/a good salt

1/8 tsp baking powder

2 tbsp + 2 tsp white whole wheat flour

4 or 5 chocolate chip (more if you would like it more chocolatey)

Preheat oven to 350 degrees F. 

Put the first 4 ingredients into a small ramekin. Place on a cookie sheet and put into the oven for about 1 minute, until the coconut oil melts. 

Add in the salt, baking powder, and flour. Stir until combined. Smooth out the dough. Scatter chocolate chips over the top, and press them down slightly into the dough. Sprinkle a tiny bit of salt on the top. 

Bake in preheated oven 7-10 minutes, until golden brown (cookie will look a little soft in the middle). Eat while warm.

Alicyn's Texas Caviar

2-3 avocados, diced

3-4 tomatoes, diced

1 can shoe peg corn, drained

1 can black eyed peas, drained and rinsed

3-4 green onions chopped

Stir to combine ingredients all together.

Dressing:

¼ c. white vinegar

2 Tbsp oil

3 Tbsp water

1 pkg Good Seasonings Italian Dressing Mix

Whisk dressing ingredients together. Pour over avocado mix. Refrigerate until serving. Serve with tortilla chips for dipping.