Black Bean Salad

Feeling a little weighed down at the end of this long week? Try this light black bean salad. It's my healthy choice for the day!



1 15 oz can of organic black beans (drained and rinsed well)
1 chopped green onion
1/2 chopped cucumber
1 chopped small yellow bell pepper
3 Tbsp vinegar (white or apple cider)
1 tsp of lime or lemon juice
1 tsp fresh or dried cilantro
1/2 tsp Emeril's Essence (or your choice of seasoning)
1/8 tsp black pepper

Combine all ingredients and mix until thoroughly blended. Chill in the refrigerator for about an hour to let the flavors settle. Enjoy with your favorite pita bread or as a side with soup.

By: Rolisweets

Fresh Squeezed Lemonade

Ingredients

• 6 whole lemons, softened
• 1 1/2 cups sugar (can be substituted with splenda or stevia)
• 1 sliced lemon
• 64 oz pitcher

Directions
Soften each of the four lemons by first setting them on a counter and pressing down and rolling them until they are soft enough to squeeze slightly. Cut the lemons in half and juice them with a lemon juicer. Remove all seeds from the juice; a little pulp left in for the lemonade makes it all the better. Add the squeezed lemon juice and sugar to the pitcher and add cold water. Stir the ingredients until the sweetener is dissolved. Add the sliced lemon and. Refrigerate until ready to serve. Enjoy! 

Makes 6 - 8 servings.

By: Rolisweets

Cookies and Cream

This is going into the fridge right now. It's what we're having for dessert this evening. It's a very versatile dessert that can be made mostly with light or fat free ingredients! 

 

20  chocolate sandwich cookies (crushed, with the filling removed)
1  8 oz. package of cream cheese, softened (or light cream cheese)
2 cups of whipped topping (or light whipped topping)
3/4 cup powdered sugar
1/4 tsp vanilla
1 tsp lemon juice
4  8 oz. glasses

In a large bowl, combine the cream cheese, whipped topping, powdered sugar, vanilla, and lemon juice.   Beat with a blender on high until the ingredients are well blended. The mixture should be smooth and creamy. Add one tablespoon of crushed cookies to the mixture and stir just until blended.

To layer the cookies and cream, begin by placing a tablespoon of the crushed cookies in the bottom of each glass. For the cream layer, place a heaping tablespoon of the mixture on top of the crushed cookies. Repeat four times and then top with remaining crushed cookies. Cover and place in the refrigerator for 2 hours. The amount of sugar in this recipe can be reduced to your taste. Enjoy!

By: Rolisweets

Stuffed Turkey Burgers

In the mood for a burger today? Try this twist on a turkey burger. It's filled with some of my favorite foods. This recipe can feed the entire family with just a few ingredients.

Ingredients

• 1 1/2 pounds of ground turkey
• 5 slices of sharp cheddar cheese (broken into small pieces)
• 1/4 cup onions chopped
• 1/4 cup red peppers chopped
• 1/4 tsp dried cilantro
• 1/2 tsp Italian seasoning
• 1/2 tsp black pepper
• 1 tsp Emerils Essence (optional)

Directions
Add all ingredients into a bowl and mix together until thoroughly blended. Heat a 10" skillet. Shape the turkey burger mixture into burgers (approximately 1 cup of meat per burger) and place into the heated skillet. Cook on medium heat for approximately 10-15 minutes, depending on the temperature of the stove. You will know the burgers are done when they are flattened and the juice is clear. Set aside to cool slightly and enjoy with your favorite condiments. This can be enjoyed with a bun or without, either way it's delicious! Enjoy!

© Rolisweets

Breakfast Enchiladas

Breakfast enchiladas anyone? This is an easy recipe that can be made ahead of time and set aside to cook later. It's very simple and quick to make. Try these for breakfast!

Ingredients

• 4 small flour tortillas (you can also substitute wheat or gluten-free tortillas)
• 6 eggs 
• 1 Tbsp chopped onion
• 1 Tbsp chopped red bell pepper
• 1/4 tsp Italian seasoning
• 1 cup of shredded blend of cheddar and Monterey Jack cheese

Directions
Preheat oven to 375° degrees.

Lightly spray  a 8"x 8" pan with cooking oil spray and set aside. 

Heat a medium size skillet to cook the eggs in.  In a bowl, mix together the eggs, chopped onion, chopped red bell pepper, and the Italian seasoning. Pour the egg mixture into the skillet and cook on medium/high heat until well cooked or scrambled to your taste. Remove the eggs from the pan.

Place the tortillas in the lightly greased pan (fold them in half and set them side by side, leaving space open to fill the tortillas with the egg mixture). Fill each tortilla with the cooked egg mixture and secure each shell so that the mixture will not fall out. 

Once each tortilla is filled, sprinkle the shredded cheese on each tortilla wrap, and place the tortillas in the oven and cook for 6 minutes, or until the cheese has fully melted. 

Enjoy with a bowl of fruit or even a slice of turkey bacon! Makes 2-4 servings.

©Rolisweets

Milk Chocolate Shake

Today is National Milk Chocolate Day, and I'm celebrating with this milk chocolate shake. In an effort to cut calories this is made with almond milk, no ice cream added. However, it's just as thick and delicious!





2 cups of almond milk (frozen in an ice tray)
1 cup of almond milk
1/3 cup of chocolate syrup
1 Tbsp sugar (optional)
1/2 tsp vanilla

Add all ingredients into a blender and blend on medium until well blended. The almond milk ice takes the place of ice cream and gives the shake volume. Enjoy!