Grilled Lemon-Pepper Salmon Packets {SO EASY!}

Grilled Lemon Pepper Salmon Packets 

My sister-in-law is visiting for the next month and we plan to eat our way through San Diego while she’s here, taking her to all of our favorite places!! We love having people visit just for this reason….but, it usually means we eat way, way too much. Since she’s here for a month we are trying to pace ourselves and in an attempt not to gain twenty pounds we plan to eat really healthy in between all of the restaurant hopping. 

We grilled up these really easy, super healthy Lemon-Pepper Salmon Packets for dinner last night and they were such a hit. 

Grilled Lemon Pepper Salmon Packets

The prep is easy, the cooking is easy, and the clean-up is the easiest. Fresh salmon filets seasoned with oilve oil, fresh squeezed lemon juice, lemon pepper seasoning piled high with chopped zucchini, squash and tomatoes. 

My kind of summer meal!! 

Grilled Lemon Pepper Salmon Packets

Grilled Lemon-Pepper Salmon Packets
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Ingredients
  1. 2 filets of salmon
  2. 1 small zucchini, diced
  3. 1 small yellow squash, diced
  4. 1 cup cherry tomatoes, halved
  5. 1 lemon
  6. 1 tbsp extra virgin olive oil (or coconut oil)
  7. 1/2 tsp -1 tsp lemon pepper seasoning
  8. salt and pepper
  9. 2 large sheets tin foil
Instructions
  1. Heat grill on medium-high.
  2. Spray foil sheets with non stick cooking spray. Lay salmon pieces in the center of the foil sheet (skin side down if salmon has skin).
  3. Brush the top of each salmon filet with 1/2 tbsp olive oil. Sprinkle each with 1/4-1/2 tsp lemon-pepper seasoning. Squeeze half of a lemon over each filet as well. Next, slice a few slices of the squeezed lemon and place one or two on each piece of salmon.
  4. Divide the diced veggies evenly among the two filets. Season with salt and pepper.
  5. To fold, match the long sides of foil and fold down twice to seal. Then match the short ends of foil then fold down to make a packet.
  6. Place packets on the grill, cover, and let cook for 12-15 minutes or until salmon flakes with a fork.
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Dark Chocolate Almond Butter Energy Bites

Dark Chocolate Almond Butter Energy Bites | Sweet Treats and More

These little Dark Chocolate Almond Butter Bites got me through the ten hour drive to Utah we did a couple of weeks ago. I always crave chocolate while traveling so these little bites were the perfect snack to curb my sweet tooth. 

These are jam packed with good for you ingredients– ground oats, hemp hearts, chia seeds…oh, and some almond butter + dark chocolate chips :)

Dark Chocolate Almond Butter Energy Bites | Sweet Treats and More

Like I said, these are great for road trips, 

Dark Chocolate Almond Butter Energy Bites
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Ingredients
  1. 1 cup oats
  2. 3/4 cup hemp hearts
  3. 3 tbsps chia seeds
  4. 1/2 cup almond butter
  5. 1/4 cup mini chocolate chips
  6. 3 tbsp coconut oil
  7. 1/4 cup pure maple syrup (or honey or agave)
Instructions
  1. Place everything but the chocolate chips in a poweful blender or food processor. Blend until the oats are ground and fine and everything is good together. Stir in chocolate chips. Roll into one inch balls. Store in the fridge.
Notes
  1. **if the balls need a little extra liquid to help them stick together, add a drizzle of maple syrup to get the right consistency.
  2. yields 12-15 bites.
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Trader Joe’s Salad {all ingredients from Trader Joe’s}

Trader Joe's Salad- all ingredients from Trader Joe's | Sweet Treats and More

I love that so many of my friends are foodies like me. And that they’ll share some of their favorite recipes with me {and then let me share them with you!}. My good friend Lindsay shared this Trader Joe’s Salad with me and I’m obsessed. 
Trader Joe's Salad- all ingredients from Trader Joe's | Sweet Treats and More

All of the ingredients for this salad are from Trader Joe’s.  The basic ingredients include: baby arugula, orzo pasta, corn, dried cranberries, and salted pepitas (or pumpkin seeds). And the few specialty TJ’s items are: Trader Giotto’s Fresh Bruschetta Sauce, Trader Joes Quatrro Formaggio shredded cheese, and Trader Joes Parmesan Ranch Dressing. 

Trader Joe's Salad- all ingredients from Trader Joe's | Sweet Treats and More

Prep for this salad is a piece of cake. Buy all of the ingredients. Align ingredients side by side on a large platter in a pretty rainbow of colors :) Drizzle with the Parmesan Ranch Dressing, toss together and EAT!! 

Trader Joe's Salad- all ingredients from Trader Joe's | Sweet Treats and More

Trader Joe's Salad- all ingredients from Trader Joe's | Sweet Treats and More

 The combination of the bruschetta sauce, the cheese, and the dressing really make this salad burst with flavor. It’s great for a shower, party or any kind of gathering. Or just the perfect side to a summer bbq. 

Trader Joe's Salad- all ingredients from Trader Joe's | Sweet Treats and More

Trader Joe's Salad {all ingredients found at Trader Joe's}
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Ingredients
  1. 1 cup orzo pasta, cooked
  2. 1 bag baby arugula, coarsely chopped
  3. 3/4 can corn, drained
  4. 1 container Trader Giotto’s fresh bruschetta sauce, liquid drained (found in refrigerator section)
  5. 1 cup dried cranberries.
  6. ¾ cup salted pepitas or pumpkin seeds
  7. 1 cup Trader Joes Quattro Formaggio shredded cheese
  8. ½ bottle Trader Joe’s Parmesan Ranch Dressing (found in refrigerator section)
Instructions
  1. Align ingredients side by side on a large platter. Pour dressing over just before
  2. serving. Gently toss all ingredients together and serve!
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Lasagna Meatballs

 Lasagna Meatballs | Sweet Treats and More

We just got back from a 10 day vacation to Utah.  After eating alll the carbs and sugars Utah has to offer (hello Cafe Rio, Swig, and Sweet Tooth Fairy) I’m ready to get my eating back on track. But first, cheesy Lasagna Meatballs!!

Lasagna Meatballs | Sweet Treats and More

I love these Lasagna Meatballs because you can eat them by themselves or over zucchini noodles for a low carb meal, or you can serve them over pasta, or on a roll to make a lasagna meatball sandwich :) 

Once you make your meatballs (and cook them) you simply place them in a casserole dish, and layer them with marinara sauce, Ricotta cheese (lots of it!), more sauce, and mozzarella cheese. 

There’s so much cheesiness it’s no wonder I love them…

Lasagna Meatballs | Sweet Treats and More

Lasagna Meatballs
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for the meatballs
  1. 1 lb ground beef (or turkey)
  2. 1 lb ground italian sausage (mild or hot depending prefernce)
  3. 1/3 cup Panko
  4. 1/2 tsp garlic salt
  5. 1/2 tsp onion powder
  6. 1/2 tsp dried oregano
  7. 1 tsp salt
  8. 1/2 tsp pepper
  9. pinch crushed red pepper
for the casserole
  1. 2 1/2 cups marinara
  2. 1 1/2 cups mozzarella cheese, shredded
  3. 1 cup ricotta cheese
Instructions
  1. Preheat oven to 375. Combine all of the ingredients to make the meatballs in a medium bowl, mix well. Roll in to 1 1/2 inch balls and place on a baking sheet lined with parchment paper. Bake for 15-20 minutes until golden.
  2. Place meatballs in single layer in a 9 X 13 inch casserole dish. Pour half of the marinara sauce over the top of the meatballs. Drop large spoonfuls of ricotta cheese all over the casserole. Pour the rest of the marinara sauce over the top, then cover entire casserole with mozzarella chese.
  3. Bake for 30-35 minutes at 375 until everything is hot and cheese is melted.
  4. Let cool for 5-10 minutes before serving.
  5. Enjoy meatballs by themselves or serve over noodles.
Notes
  1. recipe source : I Breathe I'm Hungry.
  2. **I halved the recipe and made a smaller casserole for my family! Original recipe also used Keto marinara sauce, I did not.
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Grilled Chicken Caeasar Kebab Salad

Grilled Chicken Caesar Kebob Salad | Sweet Treats and More

When I was pregnant with my second baby I was obsessed with Caesar Salads.  I ordered one any time we were out to eat and doused the dressing on. It was the Caesar dressing I craved. I still love Caesar Salads but don’t eat them nearly as often.

When I received a bottle of Tessemae’s All Natural Caeasar Dressing and Marinade I was super excited to make a Caesar Salad with it. Since it’s summer and we love grilling I thought a grilled version of the salad would be fun! 

Grilled Chicken Caesar Kebob Salad | Sweet Treats and More

I skewered chunks of chicken and cherry tomatoes on to wooden skewers then soaked them in some of the dressing. I placed them in a large ziplock bag and placed the bag in a 9X13 inch pan in the fridge to marinate. 

After an hour or two, throw those babies on the grill. 

Grilled Chicken Caesar Kebob Salad | Sweet Treats and More

While the kebabs are cooking, cut up a loaf of foccacia bread into small cubes. Skewer the cubes on to wooden skewers and brush with melted butter and garlic salt. Toast these on the grill for the last few minutes the chicken kebabs are cooking. 

Lay a few of the chicken kebabs and toasted focaccia bread sticks over a bed of romaine lettuce. Sprinkle with freshly grated Parmesan cheese and a little more of the Caesar Dressing!!! Voila! 

We are just obsessed with this salad. It’s so perfect for summer! 

Grilled Chicken Caesar Kebob Salad | Sweet Treats and More

Grilled Chicken Caesar Kebab Salad
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Ingredients
  1. 1 lb boneless, skinless chicken breast, cut into 1 inch cubes
  2. 16 cherry tomatoes
  3. 1 cup Tessemae's Caesar Dressing & Marinade
  4. 2 heads romain lettuce, chopped
  5. 1/4 cup grated Parmesan cheese
  6. 1 loaf focaccia bread (will use less than half of the loaf)
  7. 1/4 cup butter, melted
  8. 1 tsp garlic salt
  9. salt and pepper to taste
  10. 10 wooden kebab sticks (8 for the chicken kebabs, 2 for garlic bread kebabs)
Instructions
  1. Place chicken and tomatoes in a large ziplock back. Add 1 cup Tessamae's Ceasar Dressing and Marinade. Refrigerate for at least one hour.
  2. Alternatingly skewer 4 tomatoes and 4 cubes of chicken on each wooder skewer.
  3. Cut two long, thin strips out of the focaccia bread, then cut the strips into one-inch cubes. Skewer the bread cubes onto wooden skewers. Brush with melted butter and sprinkle with garlic salt.
  4. Heat grill to high heat and lightly oil. Place chicken skewers on the grill and cook for 3-4 minutes, turn and continue cooking until chicken is cooked through (approx 2-3 more minutes)
  5. Just before the chicken is done cooking, add the bread skewers to the grill. Cook for a few minutes until toasted. Remove both the chicken and tomato and the bread skewers. Place 2-3 chicken and tomato kebabs plus 1 garlic bread kebab over a bed of chopped romaine.
  6. Sprinkle with freshly grated Parmesan cheese. Serve with additional Tessemae's Caesar Dressing and Marinade.
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Chocolate Oreo Mug Cake

  Chocolate Oreo Mug Cake | Sweet Treats and More

Happy Monday! Things have been a little quiet over here lately for two reasons: 1) I have a hard time cooking new meals in the summer. It’s like grilled chicken and vegetables is on repeat, and that’s just not too exciting to blog about. 2) I’ve been working on a brand spankin’ new website. A new adventure I’m diving into….VERY soon. I’ll keep you updated!! 

Until then, enjoy some dessert. That’s something I always have the time and motivation for 😉 Especially this one. 

Chocolate Oreo Mug Cake | Sweet Treats and More

This Chocolate Oreo Mug Cake is perfect because it only takes a few minutes to whip up.  It’s perfect lazy weekend treat when you don’t want to make (or eat) an entire cake.

I first saw this Cookies n Cream Mug Cake over at Kirby’s Cravings and couldn’t wait to try a chocolate version. I always prefer chocolate over white chocolate. The only thing I changed from his recipe was using milk chocolate chips instead of white chocolate chips. 

Chocolate Oreo Mug Cake | Sweet Treats and More 

In other news, we are prepping for a 1o day trip to Utah! I’m so excited to visit family, friends, and eat good food!! Not so excited about the 10 hour drive there with my kiddos…

Chocolate Oreo Mug Cake
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Ingredients
  1. 1/4 cup milk chocolate chips
  2. 3 tbs milk
  3. 4 tbsp flour
  4. 1/4 tsp baking powder
  5. 1/2 tbsp vegetable oil
  6. 3 Oreo cookies
Instructions
  1. In a microwave save mug (or ramekin) melt chocolate chips and milk together for 30-40 seconds in the microwave. Whisk until mixed together.
  2. Stir in flour, baking powder, and oil until mixed well. Crush two Oreo cookies and stir into the batter.
  3. Microwave for one minute. Top with a few chocolate chips and an Oreo. Enjoy!
Notes
  1. Recipe source: Kirby's Cravings. *swapped white chocolate chips for milk chocolate chips
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Avalanche Bars {most delicious things ever!}

Avalanche Bars | Sweet Treats and More

Over the weekend we met some of our good friends in Santa Barbara! We rented a little apartment through AirBnB, wore the kids out at the beach by day and sat around chatting and eating late into the night!

My friend Lindsay made these Avalanche Bars for us and I could not stop eating them. She likes to call them rice krispie treats on crack. They are LOADED with white chocolate, peanut butter, marshmallows and chocolate chips! She knows me so well :) 

Avalanche Bars | Sweet Treats and More

This recipe makes a huge batch! Like, dangerously big. You could probably get away with halving it, but it’s perfect for a big crowd. We have a family reunion coming up and I’ll be making these to feed the masses.

You kind of just spread the mixture into a cookie sheet and it’ll be lumpy. Let it cool and break it into pieces or squares. 

IAvalanche Bars | Sweet Treats and More

Avalanche Bars
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Ingredients
  1. 3 (11 oz) bags white chocolate chips
  2. 2 cups creamy peanut butter
  3. 8 cups rice krispie cereal
  4. 5 cups mini marshmallows
  5. 1 (16 oz) bag mini chocolate chips (reserve a handful to sprinkle over the top)
Instructions
  1. Melt the white chocolate using a double boiler. Or bring a small pot of water to a boil, then turn heat off. Place white chocolate chips in a bowl and set on top of the pot of water). Stir chips until melted and smooth. Should take about five minutes to melt. If it's not melting turn the heat back on to a low setting. Do not let it get too hot, the chocolate will burn!
  2. Place rice krispie cereal in another bowl and set aside.
  3. Once chocolate is melted stir in peanut butter. Once combined pour over the rice krispie cereal. Let cool for a couple of minutes. Stir in chocolate chips and marshmallows while mixture is just slightly warm.
  4. Spread mixture out on a cookie sheet- it will be uneven, not smooth.
  5. Sprinkle a handful of mini chocolate chips over the top and let cool.
  6. Cut into small pieces or squares.
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Peanut Butter Banana Berry Acai Bowl

Peanut Butter Banana Berry Acai Bowl

I’m totally, 100%, jumping in on the whole acai bowl craze. Full force my friends. 

Last weekend we went to a local farmers market and it had the best food! After sampling just about everything, I decided on an acai bowl for lunch. I’d had them before but never the kind with bananas, berries, and peanut butter!! I wasn’t sure how the peanut butter would be with the berries and acai, but it was DIVINE! 

The VERY next day, I recreated it. I am not ashamed to admit it has become a meal replacement for me…just a few times this week. 

peanut-butter-berry-acai-bowl-main2

I bought these frozen Sambazan Acai Superfruit Packs from Costco. I blended one packet with a frozen banana and unsweetened almond milk.  It’s not very sweet, but when you load it up with berries, bananas, peanut butter and granola, it doesn’t really need to be.

If you disagree, add a little honey or use sweetened almond or cashew milk. It definitley would not be a bad thing 😉

 

Peanut Butter Banana Berry Acai Bowl

And if you’re like me, add gobs and gobs of peanut butter!! And eat these babies all summa long. Just like I plan to. 

Peanut Butter Banana Berry Acai Bowl
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Ingredients
  1. 1 Sambazon Acai Superfruit Pack (pure unsweetened, frozen)
  2. 1 frozen banana, chopped into several pieces
  3. 1/2 cup almond milk, unsweetened (or other liquid of choice)
  4. 1/4 cup sliced strawberries
  5. 1/4 cup sliced bananas
  6. 1/4 cup blueberries
  7. 2-3 tbsp all natural peanut butter (or however much you'd like)
  8. 1/4 cup granola
Instructions
  1. Run the frozen Sambazon packet under water for 5 seconds. Break up the packet then empty into a powerful blender (I use the blendtec). Add the frozen banana and almond milk. Blend until creamy.
  2. Immediately pour into a bowl and top with fruit, peanut butter, and granola. Serve right away (it melts fast!)
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Chocolate Caramel Cookie Cups

Chocolate Caramel Cookie Cups | Sweet Treats & More 

Check out these incredible new Hershey’s Milk Chocolate Caramels! Little bite sized squares of soft and smooth caramel filled chocolates. They come in dark and milk chocolate and I got my hands on both! 

Chocolate Caramel Cookie Cups | Sweet Treats & More

When I visited The Hershey Company last summer I got to watch one of the food scientists make their caramel and learn the secrets of how to make super soft and smooth caramel. And then I got to make my own. Best caramel I’ve ever had!  

hersheycaramel

I immediately knew I wanted to stuff these caramels into something…like cookies :)  I used the Hershey’s Milk Chocolate Caramels and stuffed them inside rich, chocolate pudding cookie cups!

You can use the milk or dark chocolate caramels (or maybe both)! These little Chocolate Caramel Cookie Cups are the perfect bite-sized indulgent treat, perfect for summer parties, and perfect for chocolate-caramel lovers. 

Chocolate Caramel Cookie Cups | Sweet Treats & More

Chocolate Caramel Cookie Cups | Sweet Treats & More

Chocolate Caramel Cookie Cups
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Ingredients
  1. 2 1/4 c. flour
  2. 1 tsp baking soda
  3. 1 c. butter, soft
  4. 3/4 c. brown sugar
  5. 1/4 c. white sugar
  6. 1 small package instant chocolate pudding
  7. 2 eggs 1 tsp. vanilla
  8. 1 cup milk chocolate chips
  9. 12 Hershey's Milk Chocolate Caramels
Instructions
  1. Preheat oven to 350.
  2. Lightly grease a mini muffin tin and set aside. Cut Hershey's Caramel in half and set aside.
  3. In a small bowl combine flour and soda and set aside. In another bowl, cream together butter and sugar. Beat in pudding mix until blended, then eggs and vanilla. Add flour and soda mixture to wet ingredients. Stir in chocolate chips.
  4. Scoop heaping tablespoons and shape into a ball. Press dough into mini muffin tins, pressing slightly up the sides. Press a Hershey's Caramel into the center, caramle side up.
  5. Bake for 10-12 minutes. Let cool for several minutes before transferring cups to a cooling rack.
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Adobo Grilled Steak Salad in Tortilla Bowls

Grilled Addobo Steak Salad

This post is brought to you in partnership with Mazola® Corn Oil.  All opinions are my own.

Brett and I never get sick of eating Mexican food, or salads, and we particularly love salads with Mexican flare. This Adobo Grilled Steak Salad is one we will eat over and over again. It has great flavor and some kick!

We eat a lot of chicken and ground beef, so it felt good to splurge with steak on this salad. You must too! 

Adobo Grilled Steak Salad in Tortilla Bowls

The steaks are simply seasoned with adobo seasoning. Then a spicy pinto bean mix is cooked to top the salad, too.

Start by sautéing some onions and garlic in Mazola® Corn Oil , then add diced tomatoes, chipotle peppers, adobo sauce and pinto beans. This is where the salad gets its kick!

Grilled Addobo Steak Salad

I’ve started using more Mazola corn oil in my cooking because it has more cholesterol-blocking plant sterols than olive oil. A recent study published in the Journal of Clinical Lipidology found that corn oil even helps lower cholesterol more than extra virgin olive oil.

Plus, it has a high smoke point so it’s a great all-purpose cooking oil. And it has a neutral flavor, which I love. To find out more about the benefits of cooking with corn oil, visit Mazola.com.

Adobo Grilled Steak Salad in Tortilla Bowls

Serve this salad in a whole wheat tortilla bowl {super easy to make} and it’s a perfect meal! 

Grilled Addobo Steak Salad

Adobo Grilled Steak Salad in Tortilla Bowls
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Ingredients
  1. 2 whole 1-inch rib-eye steaks, extra fat trimmed
  2. 1 tbsp Delicioso Adobo Seasoning
  3. Cooking Spray
Salad
  1. 4 whole wheat or multi-grain tortillas
  2. 2 tbsp Mazola Corn Oil
  3. 1/2 medium onion, chopped
  4. 4 cloves of garlic, minced
  5. 3 medium tomatoes, cored, seeded and chopped
  6. 1/2 cup water
  7. 2 chipoltle chiles in adobo, chopped, plus 2 tbsp adobo sauce
  8. 1 (15 oz) can pinto beans, drained and rinsed
  9. 5 cups baby spinach or mixed mesclun greens
  10. 1/2 cup reduced fat feta cheese, crumbled
  11. 1/4 cup fresh cilantro
  12. lime wedges for serving
  13. salt and pepper
Instructions
  1. Season steak with the adobo seasoning. Spray a ridged grill pan with the cooking spray and heat over high heat. Add the steak and cook for 2-3 minutes on each side. Transfer the steak to a cutting board. Let stand until cooled. Cut steak against the grain into thin strips.
  2. To prepare the bowls, preheat the oven to 400°F. Place a small dish of water next to your work surface. To make the tortilla bowls, place four empty 15-ounce cans, open side down, on a baking pan. Using a pastry brush, soften the tortillas by brushing both sides with a little water, and then brush them with 1 tablespoon of oil. Drape the tortillas over the cans and bake until firm, about 5 to 7 minutes. Using tongs, turn the tortilla bowls right side up, discard the cans, and continue to bake until golden and crisp, another 4 minutes.
  3. Heat the remaining tablespoon of oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally until tender and translucent, about 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Season with salt and pepper. Add the tomatoes, water, and chipotles with adobo sauce. Bring to a boil and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the beans and cook until heated through, about 3 minutes. Remove from the heat.
  4. Place the tortilla bowls right side up on plates and fill each with a handful of greens. Divide the bean mixture among the tortilla bowls and top with a sprinkle of feta. Fan the sliced steak on top and garnish with chopped cilantro. Serve with lime wedges.
Notes
  1. Source: Mazola.
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