Recovery Rice Crispies

INGREDIENTS: 1 ½ cups Rice Krispies cereal, 1 ½ tbsp. honey, 2 tbsp. reduced fat butter, ½ cup oatmeal, ½ tsp. vanilla extract, 2 scoops vanilla protein powder. DIRECTIONS: Preheat oven to 325 F. Lightly coat a 9x9 baking pan with cooking spray. Mix all the ingredients together in a large bowl, then scoop onto the baking pan. Cook for 10-15 minutes or until the mixture is crisp.

Spinach Alfredo Pizza

Spinach Pizza Recipe photo by Taste of Home
http://www.tasteofhome.com/recipes/spinach-pizza

TOTAL TIME: Prep/Total Time: 25 min.

MAKES: 4-6 servings

Ingredients

• 1 package (6-1/2 ounces) pizza crust mix
• 1/2 cup Alfredo sauce
• 2 medium tomatoes
• 4 cups chopped fresh spinach
• 2 cups (8 ounces) shredded Italian cheese blend

Directions

1. Prepare pizza dough according to package directions. With floured hands, press dough onto a greased 12-in. pizza pan.
2. Spread Alfredo sauce over dough to within 1 in. of edges. Thinly slice or chop tomatoes; top pizza with spinach, tomatoes and cheese.
3. Bake at 450° for 10-15 minutes or until cheese is melted and crust is golden brown. Yield: 4-6 servings.

Cheesy Zucchini Bake

Classic Cheesy Zucchini Bake Recipe photo by Taste of Home
http://www.tasteofhome.com/recipes/classic-cheesy-zucchini-bake

TOTAL TIME: Prep: 35 min. Bake: 25 min.

MAKES: 12-16 servings

Ingredients

• 4-1/2 cups sliced zucchini

• 2 to 3 tablespoons olive oil

• Salt and pepper to taste

• 1 large onion, chopped

• 2 tablespoons minced garlic

• 1 can (10-3/4 ounces) tomato puree

• 1 can (6 ounces) tomato paste

• 3 tablespoons sugar

• 1 teaspoon Italian seasoning

• 1 teaspoon dried basil

• 2 cans (2-1/4 ounces each) sliced ripe olives, drained

• 3 cups (12 ounces) shredded part-skim mozzarella cheese

• 6 eggs, lightly beaten

• 1-1/2 cups grated Parmesan cheese Directions In a large skillet, sauté zucchini in oil until tender. Stir in salt and pepper. Transfer to an ungreased 13-in. x 9-in. baking dish. In the same skillet, sauté onion until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomato puree, tomato paste, sugar, Italian seasoning and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Stir in olives. Pour over zucchini. Sprinkle with mozzarella cheese. Whisk eggs and Parmesan cheese; pour over zucchini. Bake, uncovered, at 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before serving. Yield: 12-16 servings

Cheesy Quinoa!

I found this recipe on Pinterest, but check it out on the main website for Monica Nelson Fitness.

Serving Size: 8

Ingredients

• 1 1/2 cups quinoa, rinsed and drained
• Veggies of your choice (optional)
• good pinch of salt
• a few grinds of seasoning salt
• 2 cloves garlic, minced
• 2 large eggs
• 1 cup soy milk or non-fat milk
• 1 1/2 cups grated Cheddar cheese, more for sprinkling
• Optional- Crushed Red Pepper, Panko Bread crumbs for topping
• Toppings (optional)- salsa, hot sauce, sour cream, scallions