Yum Yum!

It's Dustin's birthday tomorrow! We are going out tonight to celebrate so that we can stay out late without having to work the next day. Honesty though, who am I kidding? I am guessing we will both be asleep before midnight ha! Tomorrow I am going to whip us up a delish birthday dinner complete with birthday treats!

Clean Eating Crock Pot Pineapple Chicken (From Graciouspantry.com)
(Makes 4 servings)

Ingredients
2 large chicken breasts, boneless and skinless
1 (12 oz.) jar of clean salsa
4 small raw zucchini, halved, quartered, then sliced (shredding works too)
1/4 medium, fresh pineapple

Directions

Step 1 – Turn on a crock pot to the low setting and put in the chicken and salsa. Cook for about 4-6 hours. Crock pots vary, so base the time on that. The chicken should pull apart easily with a fork when finished.

Step 2 – Shred the chicken using two forks and mix in your raw zucchini and fresh pineapple.

Due to my squash allergy, I will be finding a substitute for zucchini or just leaving it out altogether. I am going to serve this with a side of beans and rice (and of course a skinny girl margarita :) )

Sweet Potato Cinnamon Brownies (from eat clean magazine)

INGREDIENTS:

Brownies

• 1 cup whole-wheat flour
• 1/2 cup unsweetened cocoa powder
• 1 tbsp cinnamon, ground
• 1 tsp baking powder
• 1/4 tsp sea salt
• 1 cup cooked sweet potato
• 1/2 cup agave nectar
• 1/4 cup olive oil
• 1 tsp pure vanilla extract
• 6 egg whites
• Olive oil cooking spray

Icing

• 1/2 cup low-fat plain cream cheese ( I am going to use Fage greek yogurt)
  
• 3 tbsp agave nectar
• 1 tbsp unsweetened cocoa powder
• 1/2 tsp cinnamon, ground
• 1 tbsp water (optional)

INSTRUCTIONS:

1. Preheat oven to 350°F.
2. Prepare brownies: Combine flour, cocoa powder, cinnamon, baking powder and salt in a medium bowl and set aside. In a food processor, combine sweet potato, agave, oil and vanilla. Purée until combined and smooth.
3. Gradually mix wet ingredients into dry ingredients, until just combined; do not over-mix.
4. In a separate dry bowl, whisk egg whites until fluffy. Then, using a rubber spatula, gently fold egg whites into batter.
5. Lightly spray sides of baking pan (9 x 9 x 2-inch) with cooking spray. Pour batter into pan and place into oven. Bake for about 16 to 18 minutes or until a toothpick inserted into the center comes out clean. Remove pan from oven and allow brownies to cool to room temperature, about 30 minutes.
6. While brownies are cooking or cooling, prepare icing: In a small bowl, combine cream cheese, agave, cocoa powder and cinnamon. Whisk until incorporated, adding 1 tbsp water if mixture is hard to whisk. Cover and refrigerate until needed.
7. Loosen brownie and turn slab out onto a cutting board or platter. Cut into 16 pieces, wrap with plastic wrap and refrigerate overnight.
8. To serve, divide icing evenly over each brownie and serve immediately. Leftovers may be kept refrigerated in a resealable container for up to 2 days