Pomegranate Juice Cocktail

Pomegranates are known as the jewel of winter. They are in season now, but they won’t be for long. I love POM Wonderful 100% juice all year round. To make POM Wonderful pomegranates are whole-pressed, meaning a unique blend of polyphenol antioxidants from two whole pomegranates – including its fruit, pith and rind.

The syrup in this recipe is delicious on pancakes, waffles, mixed in yogurt or in a cocktail. It’s Friday so I’m going with a cocktail on this one!

*Sponsored: I received free samples of POM Wonderful mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by POM Wonderful and am eligible to win prizes associated with the contest. I was not compensated for my time.


Pomegranate Juice Cocktail

Ingredients

  • 8 oz POM Wonderful 100% juice
  • 1.5 oz vodka
  • 3 tablespoons fresh squeezed Halo mandarin oranges
  • Fresh mint
  • Splash sparkling water (flavored or unflavored)

Directions

In a small saucepan, bring POM Wonderful 100% juice to a boil. Reduce juice to a simmer and cook until thickened or about 25-30 minutes. Combine 1 tsp syrup, 1.5 oz vodka, 3 tablespoons fresh squeezed Halo mandarin orange juice and some fresh mint. Top with a splash of sparking water. Enjoy!

What’s your favorite way to enjoy pomegranates? Tell me below!

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One Pan Chicken Quinoa Broccoli Bake

Happy Fall! My apartment is already filled with pumpkins and cute fall decor from Target because if I didn’t decorate would fall really be here?? I’m hoping the weather realizes that summer is over and we get some beautiful fall days. That being said you’ll be wanting to slow it down and make some time to cozy up after work.

This month the Recipe Redux challenged us to make a one pan meal. I consider this one pan because I always have quinoa cooked and ready in the fridge to use all week. It’s a very easy recipe and will make your weeknights easier. And feel free to add some hot sauce if necessary!


One Pan Chicken Quinoa Broccoli Bake

Ingredients

  • 2 boneless skinless chicken breasts, cut into small pieces
  • 1 cup quinoa, cooked
  • 1 large head of broccoli, cut into florets
  • 2 cups chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper
  • 1/2 cup Greek yogurt
  • 1/2 cup shredded cheddar cheese
  • 1 tbsp Parmesan cheese
  • 1 tbsp nutritional yeast
  • 2 tbsp whole wheat breadcrumbs

Directions

Preheat oven to 350 degrees F. Spray a 9×13 baking dish with nonstick spray. Layer in quinoa, chicken and broccoli. Sprinkle with garlic powder, onion powder, salt and pepper. Add chicken broth and Greek yogurt. Stir to combine. Layer top with cheddar cheese, Parmesan cheese, nutritional yeast and whole wheat breadcrumbs. Bake for 25 minutes covered with foil.Remove foil and cook for an additional 3-5 minutes or until the top is golden brown. Double up on the serving size if you’re feeling hungry!

Number of servings: 6 | Serving size: 1 cup
Calories: 275, total fat: 7 g, total carbohydrates: 24 g, dietary fiber: 2 g, sugars: 3 g, protein: 27 g

What’s your favorite easy weeknight meal? Tell me below!

Raquel

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Slow Cooker BBQ Chicken + Homemade BBQ Sauce

I love making sauces and dressings from scratch. You can control exactly what you put in it! No worrying about ingredients you don’t like. This homemade BBQ sauce uses SPLENDA® Naturals Sugar & Stevia Blend which is made from only two ingredients: stevia and cane sugar. There is no weird aftertaste and it has 50% fewer calories than plain old sugar. I’ve been on the stevia bandwagon for a while so I was super excited to use this product to create a recipe for you!

This recipe is great for meal prep! Make the chicken and slaw on Sunday and warm up and assemble the sandwiches when you’re ready for a weeknight dinner.

*I received free samples of SPLENDA® Naturals Sugar & Stevia Blend mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by SPLENDA® Sweeteners and am eligible to win prizes associated with the contest. I was not compensated for my time.


Slow Cooker BBQ Chicken + Homemade BBQ Sauce

Ingredients

BBQ Sauce:

  • 1/2 cup SPLENDA® Naturals Sugar & Stevia Blend
  • 1 1/2 cup ketchup
  • 2 tsp dry mustard
  • 1 tbsp Worcestershire sauce
  • 2 tbsp apple cider vinegar
  • 1/4 tsp cayenne
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

BBQ Chicken:

  • 2 chicken breasts
  • 1 cup homemade BBQ sauce
  • Pinch salt and pepper
  • 4 whole wheat burger buns

Broccoli Slaw:

  • 1 bag broccoli slaw mix
  • 1/4 cup Primal Kitchen honey mustard dressing
  • 2 tbsp apple cider vinegar
  • 2/3 cup nonfat Greek yogurt
  • Pinch of salt and pepper

Directions

In a medium bowl whisk together all BBQ sauce ingredients. Place chicken breasts in slow cooker. Cover chicken with 1 cup of homemade BBQ sauce – save the rest. Cook on high for 3-4 hours. Meanwhile in a small bowl combine honey mustard dressing, apple cider vinegar, Greek yogurt, salt and pepper. Dress the broccoli slaw mix with the Greek yogurt mixture. Set aside. Shred the chicken when cooked through. To assemble add BBQ chicken to whole wheat buns, top with extra BBQ sauce and broccoli slaw. Enjoy!

Number of servings: 4 | Serving size: One sandwich
Calories: 588, total fat: 11 g, total carbohydrates: 87 g, dietary fiber 5 g, sugars: 50 g, protein: 39 g

What’s your favorite type of BBQ sauce? Tell me below!

Raquel

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Savory Greek Breakfast Toast

Breakfast is my favorite meal of the day. I’m not one of those people who can eat the same thing for breakfast every single day. I love to change it up. I usually pick two or three breakfast dishes per week and make it a little different each day. One of my breakfasts is almost always a savory egg dish which is a great way to eat some vegetables in the morning. This month for the Recipe Redux we’re making a delicious savory breakfast dish.

Tzatziki is one of the best items to have on hand. You can add it to so many different dishes! I’m bringing back my homemade tzatziki for this breakfast. Enjoy!


Savory Greek Breakfast Toast

Ingredients

  • 4 slices sourdough bread
  • 4 eggs
  • 1/2 cup homemade tzatziki
  • 1/4 cup red onion, diced
  • 1 tomato, diced
  • 1 tsp fresh parsley
  • 1/2 cucumber, sliced
  • Salt and pepper
  • 2 tbsp olive oil

Directions

In a small pan saute diced red onion and tomato until liquid has evaporated.  Stir in fresh parsley. Toast sourdough slices in the toaster oven. While bread is toasting cook the eggs in olive oil to your liking. Top each slice of toast with fresh cucumber slices, 2 tbsp tzatziki, one egg, 2 tbsp tomato relish and a pinch of salt and pepper.

Number of servings: 4 | Serving size: One slice of toast
Calories: 305, total fat: 18 g, total carbohydrates: 25 g, dietary fiber: 1 g, sugars: 4 g, protein: 11 g

What is your favorite savory breakfast? Tell me below!

Raquel

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Spiced Pear Crumble

I am super excited to share this recipe with you all! It’s a healthy dessert recipe that isn’t too sweet. I’m not the best a baking so easy desserts is what I’m all about. Using Libby’s Sliced Pears made this recipe take less than 20 minutes! I mean who doesn’t love that? (My best Ina Garten impression.) Although she would probably be unimpressed with my semi-homemade recipe… Anyways, if you need a quick dessert to end a little summer get together then this is perfect for you. I’ve been having a serving the past couple nights and I’m very happy about it. Enjoy!

*Sponsored post

I received free samples of Libby’s Fruits & Vegetables mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Libby’s Fruits & Vegetables and am eligible to win prizes associated with the contest. I was not compensated for my time.


Spiced Pear Crumble

Ingredients

  • 2 cans Libby’s Pear Slices
  • 1 tbsp cinnamon
  • 1 tsp ground ginger
  • 1/4 cup coconut sugar
  • 1/2 cup rolled oats
  • 1/4 cup almond flour
  • 1/4 cup chopped walnuts
  • 1 tbsp ground flax seed
  • 1 tbsp coconut oil, melted
  • 2 tbsp pure maple syrup
  • 1/4 tsp salt

Directions

Preheat the oven to 350 degrees F. Spray a baking dish with nonstick spray. Drain two cans of Libby’s Pear Slices. In the baking dish mix pears, cinnamon, ground ginger and coconut sugar. Stir until well combined. In a separate bowl, combine rolled oats, almond flour, chopped walnuts, ground flax seed and salt. To the topping mixture add in coconut oil and maple syrup and combine until all ingredients are coated. Sprinkle topping evenly over the pears. Bake uncovered for 15 minutes and broil for 1-2 minutes. Serve warm. Optional: add a scoop of vanilla ice cream.

Number of servings: 6 | Serving size 1/2 cup
Calories: 232, total fat: 9 g, total carbohydrates: 36 g, dietary fiber: 5 g, sugars: 27 g, protein: 3 g

What is your favorite canned fruit or vegetable to use? Tell me below

Raquel

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Mini Siggi’s Frozen Yogurt Cups

This month for the Recipe Redux we were challenged to make a healthy mini dessert! And I mean who doesn’t love dessert. I had plenty of Siggi’s sitting around because why not… so I decided to make some delicious frozen yogurt cups that you can just pop in your mouth for a quick after dinner bite.

P.S. These are beyond easy!


Mini Siggi’s Frozen Yogurt Cups

Ingredients

  • 4 Triple Cream Siggi’s yogurt cups
  • 4 tbsp dark chocolate chips
  • 1 tbsp pistachios, chopped
  • 1 tsp peanut powder

Ingredients

Line a mini muffin tin with parchment paper or mini baking cups. Fill each hole with Siggi’s Triple Cream yogurt. I used the raspberry and vanilla flavors. Melt dark chocolate chips in the microwave for about 45 seconds. Stir until fully melted. Drizzle melted chocolate over yogurt and top with anything! I topped the raspberry cups with chopped pistachios and the vanilla cups with peanut powder. Freeze for 1 hour. Pop out and enjoy!

Number of servings: 10 | Serving size: 2 frozen yogurt cups
Calories: 101, total fat: 6 g, total carbohydrates: 8 g, dietary fiber: 1 g, sugars 6 g, protein: 4 g

What is your favorite no bake dessert? Tell me below!

Raquel

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Crazy Feta Bites with Breton Crackers

I had never heard of Breton crackers before, but I was pleasantly surprised! I especially loved these Sweet Potato and Ancient Grains crackers. These crackers have a tender crisp texture and delicious taste made with ancient grains like quinoa and rye, with sweet potato pieces baked right in. I had to combine these with my favorite Mediterranean flavors. Feta cheese, a little lemon zest and kalamata olives make for the perfect little appetizers!

I received free samples of Breton Crackers mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Breton Crackers and am eligible to win prizes associated with the contest. I was not compensated for my time.


Crazy Feta Bites with Breton Crackers

Ingredients

  • 8 ounces feta cheese, crumbled
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • Pinch of salt and pepper
  • 1/4 cup olives, chopped
  • 24 Sweet Potato and Ancient Grains crackers

Directions

In a bowl, combine feta cheese, olive oil, minced garlic and lemon juice. Once ingredients are well combined add a pinch of salt and pepper and stir again. Top each cracker with feta spread, chopped olives and some lemon zest. Serve and enjoy!

Number of servings: 6 | Serving size: 4 crackers
Calories: 208, total fat: 13 g, total carbohydrates: 15 g, dietary fiber 1 g, sugars: 3 g, protein: 7 g

How do you like to top your crackers? Tell me below!

Raquel

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Kombucha Pomelo

This month for the Recipe Redux we were challenged to make a cocktail! Perfect timing because I just moved and alcohol is a necessity in the first couple of days. My favorite cocktail in all of Philadelphia is the Pomelo at Midtown Continental restaurant. Fortunately, Jon’s sister worked there and gave me the recipe. The recipe I made is similar, but also includes my favorite kombucha flavor at the moment.

If you know me then you know I absolutely love anything grapefruit. So here is the perfect make at home cocktail with some good gut bacteria included.


Kombucha Pomelo

Ingredients

  • 3 oz gin
  • 1.5 oz triple sec
  • 1/4 cup chopped cucumber
  • 2 sprigs of mint
  • 3 oz grapefruit juice
  • Grapefruit kombucha

Directions

Muddle together cucumber, mint and gin. Add triple sec to shaker. Shake it! Pour over ice and top with grapefruit kombucha. Enjoy!

Number of servings: 2 | Serving size: 1 cocktail

What is your favorite cocktail? Tell me below!

Raquel

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Garlic Hummus Chicken + Greek Farro Salad

PSA: May 13th is National Hummus Day and everyone should celebrate! I mean who doesn’t love a good dollop of Sabra hummus on veggies or crackers? But there are plenty more creative ways to use hummus as I’m sure you’ll find out thanks to all the lovely Recipe Reduxers participating in this recipe contest! Hummus is a good plant-based source of protein and fiber.

P.S. If you have leftover Greek Farro Salad then mix in some cannellini beans (or whatever beans you have on hand) for an easy, plant-based lunch!

*I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.


Garlic Hummus Chicken + Greek Farro Salad

Ingredients

  • Garlic Hummus Chicken:
  • 4 chicken breast
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp turmeric
  • Pinch salt and pepper
  • 1/2 container Sabra Roasted Garlic Hummus
  • Greek Farro Salad:
  • 1/2 cup cooked farro
  • Handful shredded kale
  • 1/4 cup cucumber, chopped
  • 1/4 cup grape tomatoes, chopped
  • 2 tbsp kalamata olives, chopped
  • 2 tbsp crumbled feta cheese
  • 2 scallions, chopped
  • Dressing: 1 tbsp olive oil, 1 tbsp lemon juice, 1 tbsp roasted garlic hummus, pinch salt and pepper

Directions

Pound chicken breast into thin pieces. Marinate chicken in olive oil, turmeric, garlic powder, onion powder and salt and pepper for at least 30 minutes. Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with nonstick cooking spray. Place marinated chicken breast on baking sheet and evenly cover the tops with Sabra Roasted Garlic Hummus. Bake for 20-25 minutes until cooked through. While chicken is baking combine ingredients for dressing in a small bowl. In another bowl combine farro, cucumber, tomatoes, olives, feta and scallions. Toss with salad dressing. Serve together.

Number of servings: 4 | Serving size: 1 chicken breast, 1/2 cup salad
Calories: 490, total fat: 23 g, total carbohydrates: 30 g, dietary fiber: 3 g, sugars 1 g, protein 38 g

What is your favorite way to eat hummus?! Tell me below.

Raquel

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Greek Pita Tostadas with Tzatziki

Whole grains are part of a healthy diet. Anyone that tells you to avoid “carbs” or bread doesn’t know the benefits of whole grain products. I was most excited to receive the Organic Sprouted Whole Wheat and Whole Wheat pitas from Toufayan. Whole grains have so much fiber to keep you full plus they contain B vitamins, iron, zinc, copper and magnesium.

I was looking for an excuse to share with you the tzatziki sauce that I make almost every week while meal prepping. It’s delicious on chicken, eggs, sandwiches and I can’t get enough. Plus it adds little extra protein! Try this out for lunch or dinner and you will totally be satisfied.

*I received free samples of Toufayan Pita mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Toufayan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.


Greek Pita Tostadas with Tzatziki

Ingredients

  • 2 Organic Sprouted Whole Wheat Toufayan pitas
  • 1/4 cup Greek yogurt
  • 2 garlic cloves, minced
  • 2 tbsp cucumber, finely chopped
  • 1 tsp fresh dill
  • Squeeze fresh lemon juice
  • Salt and pepper
  • 1/4 cup rotisserie chicken, shredded
  • Toppings: chopped cucumber, grape tomatoes halved, finely diced red onion, chopped kalamata olives, artichoke hearts drained and rinsed, chopped scallions, crumbled feta cheese, extra dill

Directions

Combine Greek yogurt, garlic, cucumber dill and lemon juice in a small bowl. Once combined season with salt and pepper. Place in fridge to let the flavors come together while you prep your toppings. Toast pita for 2-3 minutes. Spread tzatziki sauce over toasted pita bread. Add toppings and enjoy!

Number of servings: 2 | Serving size: 1 pita tostada
Calories: 397, total fat: 5 g, total carbohydrates: 71 g, dietary fiber: 7 g, sugars: 6 g, protein: 17 g

What is your favorite way to use tzatziki? Tell me below!

Raquel

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