Baked Honey Salmon

Ingredients:

2 12oz. salmon fillets
1 Tbs. honey
1 1/2 Tbs. butter
Salt and pepper

Preheat the oven to 450 degrees. Prepare a baking sheet with foil and spray with non stick cooking spray. Set the butter in a small bowl and let soften. Place a large non stick pan to medium-high heat. Add 1 tsp. olive oil to the pan, season the fillets with salt and pepper, and place the fish flesh side down. Sear 3 minutes, flip, cook 1 minute and then place on the prepared sheet. Bake for 6 minutes.

To the butter, add the honey and mix until smooth. Place a slice of salmon on each plate and divide the butter in half, letting melt on top of both fillets.

Pecan Chicken Strips with Honey Mustard

This recipes brings chicken fingers to a whole new level. The pecan breading with the honey mustard sauce is hands down a great match.

Ingredients:

2 lbs. boneless skinless chicken breasts, cut into strips
1/2 tsp. salt and pepper
1 c. pecans
1 c. Panko
1 Tbs. Italian seasoning
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 c. honey
1/4 c. light Miracle Whip
1/4 c. light sour cream
2 Tbs. mustard
2 Tbs. course ground mustard

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside. In a food processor, pulse the pecans, Panko, Italian seasoning, garlic and onion powder. Pour into a shallow dish. In a separate bowl, combine the miracle whip, sour cream, honey, and both mustard's. Season the chicken strips with salt and pepper. Dip the chicken into the mustard sauce, then into the pecan mixture pressing slightly. Place the chicken onto the prepared sheet and bake for 15 to 20 minutes. Serve with honey mustard sauce or with a honey mustard yogurt dressing. Garnish with fresh parsley or cilantro.

Honey Sesame Chicken Breasts with Peanut Sauce Squash Spaghetti

Oh my goodness. This is one of my new favorite chicken recipes! The flavors in the honey mustard sauce for the chicken and the peanut sauce for the spaghetti squash just blows your mind! This meal is so fresh and packed with flavor that you don't miss starch or grains!

Chicken Ingredients:

6 Tbs. chicken stock, low sodium
1/3 c. honey
2 Tbs. toasted sesame oil, divided
2 Tbs. whole-grain mustard
4 skinless, boneless chicken breast halves
2 tsp. sesame seeds

In a large skillet, heat 1 Tbs. toasted sesame oil on medium heat. Add the chicken to the pan and cook for 6 minutes on each side, until both sides are golden brown. Test the center of the thickest breast to make sure that the chicken is cooked fully through.

Meanwhile, in a small pan, add the chicken stock, honey, 1 Tbs. sesame oil and mustard and whisk on medium-high heat. Once the sauce comes to a boil, reduce to simmer and cook for 10 minutes. Turn the heat off and as the sauce cools slightly it will thicken more.

Spaghetti Squash ingredients:

1/2 seeded spaghetti squash
2 Tbs. water
2 Tbs. peanut butter, smooth, melted
1 Tbs. soy sauce
1 Tbs. rice vinegar
1 Tbs. lime juice
1 tsp. grated ginger
1 clove garlic, minced
2 Tbs. chopped dry roasted unsalted peanuts
Fresh mint and cilantro, chopped

In a larger microwave safe container with a lid, place the squash cut side up and pour the 2 Tbs. of water inside the cavity. Place the lid on top and microwave for 15 minutes. Let cool while preparing the sauce.

In a small bowl, combine the peanut butter, soy sauce, rice vinegar, lime juice, ginger and garlic together.

Drain the water out of the bowl that you microwaved the squash in. With a fork, start peeling the flesh of the squash away from the skin and it will form thin strands like spaghetti. Place the squash in the bowl. Add the peanut sauce and toss together until the squash is fully coated.

To assemble, place your chicken on your serving plate and pour around 2 Tbs. of the honey mustard sauce on top. Top with sprinkled sesame seeds. Spoon a heap full of the peanut squash next to it. Top with the chopped cilantro, mint and peanuts.

Roasted Brussels Sprouts with Honey and Balsamic

Ingredients:

2 c. brussels sprouts, cut in half
2 Tbs. olive oil
1 tsp. salt
1/2 tsp. fresh ground pepper
1 1/2 tsp. honey
1 Tbs. balsamic

Preheat the oven to 425 degrees. Cut the brussels sprouts in half and toss with the olive oil, salt and fresh pepper. Line a baking sheet with foil and spray with non stick cooking spray. Spread the brussels sprouts out in a thin layer and roast for 20 minutes.

Remove them from the oven and place into a medium size bowl. Add the honey and balsamic and mix until the brussels sprouts are evenly coated. Let cool slightly before serving.

Grilled Honey Mustard Chicken

It has been really REALLY hot out here this past week. My favorite thing to eat when it is hot out (or any time of the year really) is grilled chicken. This honey mustard marinade and sauce that we added made it SO juicy and tangy with a hint of sweetness. I wish we would have cooked more for leftovers!

Ingredients:

1/2 c. whole grain mustard (or stone ground)
1/2 c. honey
1/2 lemon, juiced
2 garlic cloves, minced
1 tsp. paprika
pinch of salt
1/2 tsp. cayenne
4 chicken breasts

Mix the mustard, honey, lemon juice, minced garlic and spices together with a whisk. Reserve a few tablespoons worth to add to the chicken later. Place the four boneless skinless chicken breasts in a large Ziplock bag with the rest of the  marinade. Marinade the chicken for at least 20 minutes, flipping over every five minutes or so. Preheat the grill (around 350 if you are using propane). Grill the chicken for 6-7 minutes on each side. Make sure to cut into one of the pieces to make sure it isn't pink in the middle anymore. Spoon the remaining sauce on top of the chicken.

(Makes 4 servings, 5 WW points per serving)

Baked Spicy Honey Shrimp

I'm not a huge fan of shrimp when it is cold, and used to hate shrimp altogether, but now I absolutely love it when warm or grilled. This is an amazing and light recipe for a sweet and spicy baked shrimp. The random ingredients that help make up the sauce will blow your mind when you taste them together. This is one of my new favorite shrimp recipes!

Ingredients:

1 lb. cooked shrimp, froze, thawed, peeled and deveined with tails off
2 Tbs. lemon juice
1/8 c. extra virgin olive oil
1 Tbs. honey
1 Tbs. soy sauce
1 Tbs. Blackened seasoning (I used Paula Dean)
Chives (garnish)

Preheat the oven to 450 degrees. In a medium size bowl, combine the lemon juice, oil, honey, soy sauce and blackened seasoning together with a whisk. Pour in the shrimp (make sure no excess water is left) and coat. Pour the shrimp and sauce into a quiche pan (or baking dish) and lay out in a flat layer. Bake for 8-10 minutes.

I served these on top of white Minute Rice, with about 2 Tbs. of soy sauce and 10 sprays of spray butter added into the rice after it cooks. Pour the extra sauce that bakes with the shrimp on top and it is an amazing combination.

(Makes 4 servings, 5 WW points per serving)

Honey Almond and Juusto

Or as my mom and I like to call it.... squeaky cheese! If you buy the original flavor, which is what this is, it almost has no flavor but an awesome texture. That gives you free range to add whatever flavor profile to it that you want! Or just using the original kind with flavored crackers. It is pretty versatile. Here's a sweet version that takes about 5 minutes or less to get ready!

Ingredients:

1/2 block Juusto Baked Bread Cheese
1 Tbs. honey
1-2 Tbs. toasted almonds

Microwave the cheese on a microwavable safe plate on high for 45-60 seconds. Drizzle honey on top and sprinkle with toasted almonds. You can serve with crackers or sliced apple!

Honey Garlic Roasted Carrots

 

Ingredients:

6 large carrots, peeled, cut in quarters
2 Tbs. lightly salted butter, melted
2 cloves of garlic, minced
Fresh cracked black pepper
2 Tbs. honey
1 Tbs. pepitas, lightly salted

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside. Mix the melted butter, garlic, pepper and honey together in a bowl. Toss the carrots so that they are fully coated. Line in a single layer on the baking sheet and bake for 25 minutes. Place in your serving dish, and top with the pepitas.

(Makes 4 servings, 4 WW points per serving.)

Slow Cooker Honey Sesame Chicken

 Ingredients:

1 small onion, diced
2 garlic cloves, minced (garlic press)
1/2 c. Honey
1/2 c. Soy Sauce, low sodium
1/4 c. Ketchup
2 lb. chicken thighs, boneless, skinless
1 green onion, thin sliced for garnish
 Sesame seeds, for garnish

In a bowl, combine the onion, garlic, honey, soy sauce and ketchup. Place chicken in the slow cooker. Pour the sauce over the chicken. Cook on low heat for 4 hours. Remove the chicken from the slow cooker and shred.

*This recipe is great served on rice. Place the rice at the bottom of the bowl, top with the shredded chicken and pour a few spoonfuls of the cooking liquid on top. Garnish with sliced green onion and sesame seeds!

 (Makes 8 servings, 6 WW points per serving.)

Honey-Roasted Butternut Squash

Ingredients:

2 large butternut squash, halved lengthwise and seeded
2 Tbs. honey
1 1/2 Tbs. butter
Salt and pepper
Chopped pecans
Parsley

Preheat the oven to 400 degrees. Place squash cut side up on a prepared pan lined with tinfoil. Microwave the honey and butter together for 30 seconds and stir together. Brush the tops of the squash evenly, sprinkle with salt and pepper, and bake in the oven for one hour.

Slice in half width wise, and then into thirds or quarters. Place in a large bowl (even your serving dish) and pour any remaining melted butter and honey mix on top. Toss in chopped pecans and fresh parsley before serving.

Peanut Butter Cheerio Treats

(the second treat, shown in the middle above)

Ingredients:

2/3 c. peanut butter, whipped

2 1/2 c. honey nut cheerios

1 c. whole wheat flour

1/2 c. vegetable oil

1 Tbs. honey

2 eggs

Melt the peanut butter in the microwave (about 25 seconds or less). Combine all of the ingredients together in a large bowl, and fold together gently so that you do not crush the cheerios. Use about 1 1/2 tablespoons and firmly press into a ball shape. Place on a parchment lined cookie sheet (these do not grow, so you can put them close together). Bake at 350 degrees for 8-10 minutes. Let cool fully before trying to store. You want these dry and crispy.

Banana Doggy Ice Cream

Ingredients:

3 ripe bananas, mashed
32 oz. plain low fat yogurt
2 Tbs. wildflower honey

Mix the ingredients together. Divide into freezer safe bowls or containers and let freeze for a few hours until set. Take out a few minutes before giving to your dog so that the sides are soft enough for them to get to.

My Tala loved her banana ice cream for her birthday! I had to squeeze the sides to loosen it up before she would eat it but all of the dogs at her birthday party enjoyed them. A nice cool refreshing dessert on a hot day!

Overnight Chia Refresher

This combination is very refreshing when you first wake up in the morning! You get a slight hint of cinnamon, with a pop of honey!  Not to mention all of the nutrients and vitamins from the chia seeds.

Ingredients:
2 c. milk, 1% (or you can use soy or almond milk)
4 Tbs. chia seeds
1 tsp. cinnamon
4 tsp. honey

In a bowl, mix the above ingredients together,  minus 2 tsp. of the honey. Let sit on the counter for 10-15 minutes, stirring occasionally. If you need them "on-the-go" the next morning, divide the mixture into two mason jars. Cover and refrigerate for at least 6 hours. Before eating in the morning, drizzle 1 tsp. on top for each jar.

(This recipe makes 2 servings, 6 WW points per serving.)

Honey Kissed Angel Food Cupcakes

In about a week and a half, I will be on my way to Florida for a week long vacation!! I am excited to take my nephew to Disney, since I haven't been there since I was about 5 or 6. That made me think of wanting to do some Disney inspired recipes, this being the first of a few to come I am sure.

I used to watch Winnie the Pooh when I was little, and so this recipe is inspired by Pooh bear himself.
 * No honey was stolen from Pooh to make this recipe :-) *


Ingredients:

1 box Angel Food cake mix (and the water called for on the package)

1 stick margarine, softened
2 c. powdered sugar
1/4 c. wildflower honey
1/4 c. low fat sour cream

2 c. powdered sugar

*I know that the above ingredients are separated in a weird way, but it will all make sense soon enough...

Move the rack in the oven to the lowest position possible. If there are multiple racks in your oven, remove all but one to cook on. Preheat the oven to 375 degrees. In an electric mixer, mix the angel food cake mix and water as directed on the package. Line cupcake tins with paper liners and fill 3/4 of the way full. Place in the oven and cook for 14-16 minutes, or until the tops are golden brown (you do not want to undercook these so it is okay if they turn a dark golden brown). Let cool fully on a wire rack.

Meanwhile, to make the honey glaze, combine the margarine, 2 c. powdered sugar, honey and sour cream together on medium speed of an electric mixer until well combined. Spoon about 1 Tbs. on the tops of each cupcake (this part is messy, so you might want to put down parchment or wax paper until the drying racks).

You should end up with about 1/3 of the glaze mixture left. To that, add about 1 1/2-2 c. of powdered sugar and beat on medium speed of an electric mixer. This will now form into a honey buttercream frosting. Pipe a small amount on top of the cupcakes (I piped mine with a circular tip to somewhat resemble a beehive).

(This recipe makes 30-35 cupcakes, only 3 WW points per cupcake!)