Cheese Crisps

Is it a chip?  Is a cracker?  Does it matter?  It's delicious!!  Another winner from Carla Hall.

Ingredients:
block of gruyere cheese
sesame seeds

1.  Preheat oven to 350.

2.  Line a cookie sheet with parchment paper.
3.  Cut cheese into very thin slices.
4.  Put cheese on cookie sheet and sprinkle sesame seeds on top.
5.  Bake for 5-8 minutes until cheese is  melted, bubbly, and golden brown.
6.  Remove from oven and cool until ready to handle.

Enjoy!!

Savory Cheese Soup

Ingredients:
45 oz broth
1 small onion, chopped
1 large carrot, chopped
1 red pepper, chopped
2 Tbs butter
1 tsp salt
1/3 c flour
1/3 cold water
1 (8oz) pkg cream cheese
2 c shredded cheddar cheese
1 (12oz) can beer (optional)

1.  In a slow cooker, combine the first eight ingredients.
2.  Cover and cook on low for 7-8 hours.
3.  Combine flour and water until smooth; stir into soup.
4.  Cover and cook on high 30 minutes longer or until soup is thickened.
5.  Stir in cream cheese and cheddar cheese until blended.  (This is a great place to use an immersion blender if you have one!)
6.  Stir in beer, if desired.
7.  Cover and cook on low until heated through.
8.  Serve with desired toppings - croutons, popcorn, crumbled bacon, green onions, etc.

Stuffing Stuffed Peppers

This was a crowd-pleaser at a recent dinner party with friends.  So much so that I didn't have a chance to get a photo :)  This would also make a great meal for the day after Thanksgiving to use up that extra stuffing!!

Ingredients:
6 large red bell peppers
4 c stuffing *
2 c gravy
Shredded gruyere cheese
Olive oil
Salt and Pepper


1.  Preheat oven to 375.
2.  Cut the top off each pepper, remove stem, seeds and ribs from inside.
3.  Drizzle olive oil in each pepper and season with salt and pepper.
4.  In a large bowl, toss together the stuffing and gravy.  Spoon mixture into peppers until full.
5.  Place peppers in a greased baking dish and bake for 15-20 minutes.
6.  Remove dish from the oven and top each pepper with cheese.
7.  Turn the oven to broil and put peppers back in for 2-3 minutes.



* I used this version with ground Italian sausage added in.  You could use any stuffing recipe you like and consider adding in leftover turkey instead of the sausage.

Chocolate Nutella & Sea Salt Fudge

A great holiday treat!!

Ingredients:
1 can (14oz) sweetened condensed milk
1 tsp vanilla extract
1 c semisweet chocolate chips
1 c Nutella
3 Tbs butter, at room temp, cut into 1/2 inch pieces
Sea Salt

1.  Line an 8x8 or 9x9 baking pan with parchment paper.
2.  In a medium glass bowl, stir together sweetened condensed milk, vanilla, chocolate chips, Nutella, and butter.
3.  Form a double boiler by setting the bowl over a medium pot of gently simmering water.  The water level should be low enough that the bottom of the bowl does not touch the water. 
4.  Stir until the chocolate chips are melted and the mixture is smooth, 5-7 minutes.
5.  Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt. 
6.  Refrigerate until fudge is firm, at least 2 hours.
7.  Once firm and cool, cut into bite-sized pieces.

Apple and Onion Stuffin'

Super duper simple.  Easy peasy.

Ingredients:
2 Tbs olive oil
4 Tbs butter, softened
4 celery stalks, chopped
1 medium onion, chopped
3 or 4 apples, chopped
salt/pepper
2 Tbs poultry seasoning*
8 c cubed stuffing mix*
2-3 c chicken stock

1. Preheat oven to 375.
2. In a skillet over med/high heat, heat oil and 4 Tbs butter. 
3. When butter melts, add celery, onions, and apples.  Sprinkle with salt, pepper, and poultry seasoning*. Cook for 5-6 minutes until the vegetables begin to soften.
4. Then add stuffing cubes and mix completely.
5.  Moisten with stock until all of the bread is soft.
6. Pour stuffing into a greased 9x13 baking dish. Bake until golden brown, about 10-15 minutes.
7. Serve hot or at room temp.


*If you are using seasoned bread crumbs, omit the poultry seasoning.

Pumpkin Spice Cake with Honey Frosting

A great alternative to pumpkin pie!

Pumpkin Spice Cake with Honey Frosting

Ingredients for the cake:
-1/2 c unsalted butter, melted
-2 1/2 c flour
-2 tsp baking soda
-1/2 tsp salt
-1 Tbs pumpkin pie spice
-2 large eggs
-1 1/2 c sugar
-1 (15oz) can of pumpkin puree

Ingredients for the frosting:
-1/2 c very soft, unsalted butter
-1 (8oz) pacakge very soft cream cheese
-1/4 c honey

1.  Preheat oven to 250. Grease a 9 inch square baking pan.
2. In a medium bowl, whisk flour, baking soda, salt, and pumpkin pie spice.
3. In a large bowl, whisk eggs, sugar, butter and pumpkin puree.
4. Add dry ingredients to wet and mix gently until smooth.
5. Pour batter into prepared pan. Bake 45-50 minutes until a toothpick comes out clean.
6.  Cool cake 10 minutes in pan, then turn out and cool complete on a rack.
7.  Frosting: Whisk together butter, cream cheese, and honey until smooth.

Asian Slaw

Ha!  Just cleaned off my desk and found this recipe buried at the bottom of a paper pile.  I made this several times this summer - great salad for summer BBQs and potlucks as it does not contain anything that will spoil in the sun!

Asian Slaw
Ingredients:
- 2, 3oz packages of ramen noodles
-2, 8.5oz packages of slaw mix
-1 c sliced almonds
-1 c sunflower seeds
-1 bunch of green onions, chopped
-1/2 c sugar
-3/4 c vegetable oil
-1/3 cup vinegar

1. Crush noodles and place in the bottom of a large bowl.
2. Then, add slaw mix, almonds, sunflower seeds, and green onions.
3. In a separate bowl, mix sugar, oil, and vinegar.
4. Pour dressing over salad. chill for 24 hours.
5.  Toss before serving.

Rachel's Raspberry White Chocolate Scones

Ingredients:
-2 c flour (or1 c whole wheat, 1 c white flour)
-1 - 1 1/4 c heavy cream (less if berries are really juicy, like 3/4 to 1 cup)
-1/3 c sugar
-1 tbs baking powder
-1/2 tsp salt
-2 tbs unsalted butter, melted (regular butter works too)
-3/4 c frozen (don't thaw) or fresh raspberries or blackberries or
blueberries (break rasberries/blackberries into smaller pieces if you
want)
-1/2 c white or dark chocolate chips
-Coarse sugar to sprinkle on top

1.  Preheat oven to 400 degrees F.
2. Mix flour, sugar, baking powder and salt.
3. Pour in cream*, berries, and chocolate chips. Barely mix gently until
dough just comes together. (add a little more flour or cream if needed
to make the dough stick together barely, but not too sticky, it should
all barely stick into one ball. Do not over-mix!!!
4. Turn out onto lightly floured surface and pat tightly into a 8"
(across) x 1 1/2" thick round circle. For mini schones (like I made you), make 2 4" inch circles.
5. Brush with the melted butter, sprinkle with coarse sugar (sugar in the
raw is pretty) and then cut into 8 triangles like a pizza or pie
6. Place 1" apart on parchment lined baking sheet or baking stone.  Bake for 13-18 minutes or until lightly browned on top.

* if berries are really juicy, put a little less cream in the recipe.
If recipe doesn't hold together, add more cream.
I like adding berries while frozen because they don't turn the dough
pink, and hold together nicely.

Pumpkin Bread

A total treat, but great for entertaining this time of year!

Ingredients:
3 c sugar
1 c vegetable oil
4 eggs
1 can (15oz) pumpkin
3 1/2 c flour
2 tsp baking soda
2 tsp salt
1/2 tsp cloves
1 tsp cinnamon
1 tsp allspice
1 tsp nutmeg
2/3 c water

Preheat oven to 350
1.  Mix sugar, eggs, and oil together.
2.  Add pumpkin.
3.  Add remaining dry ingredients and water.
4.  Pour into 2  greased loaf pans or 1 loaf pan and 12 muffin cups.
5.  Bake at 350 for 1 hour (25-30 minutes for muffins).

Rice Krispie "Treats"

Ingredients:
2 c puffed rice (or puffed quionoa)
1/2 c almond butter
3-4 Tbs agave
1 tsp vanilla

1.  Combine almond butter, agave, and vanilla.  If mixture is too firm, heat it in the microwave.
2.  Add puffed rice and stir to combine.
3.  Press mixture into a small container and freeze for 30 minutes.
4.  Cut into pieces and store in fridge or freezer.

Sesame Granola Bites

I'm baaaaack!  We've been so blessed since bringing honey #3 into our house; I haven't had to cook a meal since she's been born thanks to our VERY generous friends and family!!  But now, I'm on a rampage.  My almost-2-year-old wants to snack.  And snack, and snack, and snack some more.  Weary of giving him apple slices, string cheese, and gold fish, I wanted to come up with some more interested and fortified snacks to offer.  Here is one:

Sesame Granola Bites

Ingredients:
1/3 c oats
1/3 c shredded coconut
1/4 c almonds
1/4 c walnuts
1/4 c sunflower seeds
1/3 c sesame seeds
2 Tbs chia seeds
 4 Tbs ground flax
1/3 agave (can sub maple syrup)
1/3 c almond butter
2 Tbs mini  chocolate chips (optional)

1.  Line a 8x8 or 9x9 pan with parchment paper.
2.  In a food processor, pulse the oats and coconut flakes until finely ground.  Remove to a bowl.
3.  Then pulse the almonds and walnuts to your desired consistency.  (I have a toddler so I ground them fine, but older kiddos and grown ups might prefer a roughly chopped nut.)
4.  Add the ground/chopped nuts to the oat and coconut mixture.
5.  Stir in sunflower seeds, flax, and sesame seeds.
6.  In a glass bowl, combine the almond butter and agave and microwave for 30 seconds to soften.
7.  Stir butter mixture into oat mixture until well combined.
8.  Press into parchment-lined baking dish. Store in fridge.

DIY Let's Dish, AKA 7 meals in 90 minutes!

I know there are lots of plans like this one out here, but I loved this one the most for 2 reasons.  One, it calls for lots of veggies that are fresh out of the garden/farmer's market right now.  And two, the prep is minimal.  I spent about 90 minutes chopping and bagging to get 7 meals packed away in the freezer.  Not bad.

Here are the recipes I used/adapted:

Hot and Spicy Braised Peanut Chicken

IN THE BAG- 2 cups onions, 2 cups carrots, 2 cups zucchini, 1 red pepper, 1/2 t grated lime peel, 2 T lime juice, 2 T soy sauce, 2 T flour, 4 garlic cloves, 2 lbs. cubed boneless, skinless chicken breast.
TO COOK- Dump contents of bag in slow cooker. Cover with 3/4 cup chicken broth and 3 T peanut butter (whisked together). Cook on low for 5-6 hours. For the last five minutes, add in 1 can of coconut milk and 1 bag of frozen peas.
TO SERVE- To make it spicy, add 1/2 teaspoon of red curry paste before serving (I kept our unspicy for the kiddos). Garnish with chopped peanuts and cilantro. Serve over rice.

Coconut Chicken Curry

IN THE BAG- 3 pounds boneless, skinless chicken thighs, 2 lbs. of chopped cauliflower OR butternut squash, 2 medium onions,chopped, 8 minced garlic cloves, 1 oz fresh ginger, 2 T curry powder,1 t ground coriander, 1 t ground cumin, coarse salt
TO COOK- Add the contents of the bag and a can of coconut milk to a slow cooker and cook on low all day. 25 minutes before serving, add another can of coconut milk and a bag of frozen peas.
TO SERVE- Garnish with chopped cashews and cilantro.

BBQ Chicken

IN THE BAG- 2 cups sweet potatoes, 2 cups red and green bell pepper, 1 cup carrots, 2 cups onion, 3 cups zucchini, 2 T flour, 1.5 lbs chicken, 2 cloves garlic, 1 t salt
TO COOK- Dump bag plus one bottle BBQ sauce into crock pot, cook on low for 6-8 hours.

Orange Chicken
IN THE BAG- 2 cups carrots, 2 cups bell peppers, 1 lb cubed boneless skinless chicken breasts, 3 cloves garlic, 1 t salt, 1/2 t pepper, 8 oz. orange juice concentrate (orange pineapple will work as well)
TO COOK- Cook on low in crock pot, 4 to 6 hours
TO SERVE- Garnish with clementine slices (use 4 clementines) or mandarin oranges (two cans) and green onions (two, chopped). Serve on rice. Stir fried veggies make a great side.

Man-Pleasing Chicken (haha this name makes me laugh!)
IN THE BAG- 2 cups red and green bell pepper, 1 cup carrots, 2 cups onion, 3 cups zucchini, 2 T flour, 2 lbs boneless, skinless chicken thighs, 2 cloves garlic, 1 t salt
TO COOK- Add the contents of the bag with 3/4 cup of dijon mustard, and 1/4 cup of maple syrup and 1 T of rice wine vinegar to a foil lined glass pan. Cook at 450 until a meat thermometer reads 165 degrees. Garnish with fresh rosemary and serve.

Cream Cheese Chicken Chili
IN THE BAG - 2 chicken breasts, 1 can Rotel tomatoes, 1 can corn kernels (do not drain), 1 can black beans (drained and rinsed), 1/2 onion (chopped) 1 pkg. Ranch dressing mix, 1 T cumin, 1 t chili powder, 1 8-oz pkg. cream cheese
TO COOK - Dump contents into crockpot, cook on low 6-8 hours, stirring once or twice during that time.
TO SERVE - Serve over rice or with chips and salsa.

Chicken Pesto Ravioli
IN THE BAG - 1 bag of cheese-stuffed ravioli, 1 pound shredded chicken, 1, 1/2 c chicken broth, 4 c zucchini (I subbed eggplant), 1 c sliced mushrooms, 1 c basil pesto, 1 tsp salt, 1 c grated parmesan
TO COOK - Thaw, dump contents into baking dish.  Bake covered at 350 for 1 hour.


Credits:  Kojo Designs,  Rita's Recipes

Balsamic Roasted Green Beans

These are AWESOME with garden fresh green beans!!

Ingredients:
1 lb. fresh green beans, preferably thin French style beans
1 1/2 T olive oil
1 T balsamic vinegar
salt and fresh ground black pepper to taste
2 T finely grated parmesan cheese

Instructions:

1.  Preheat oven to 450F. Trim ends of beans and cut beans in half so you have bite-sized pieces.
2.  Put cut beans into a large mixing bowl. Whisk together olive oil and balsamic vinegar and pour over, then stir so all the beans are lightly coated with the mixture. 

3. Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded. Roast 20-30 minutes, starting to check for doneness after 20 minutes.(I lined my cookie sheet with parchment paper to keep them from sticking!!)

4.  Cook until beans are tender-crisp. 

5.  Season beans to taste with salt and fresh ground pepper, then sprinkle with finely grated Parmesan. Serve hot.

Eggplant Parmesan

Ingredients

• 1 large eggplant, peeled and 1/4" sliced
• 2 eggs, beaten
• 4 cups panko bread crumbs
• 6 cups marinara, divided
• mozzarella cheese, shredded and divided
• 1/2 cup grated Parmesan cheese, divided
• 1 cup of fresh basil leaves or 1/2 teaspoon dried basil

1. Preheat oven to 350 degrees F
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.

Zucchini Chips

• 1/4 cup panko breadcrumbs*
• 1/4 cup grated fresh Parmesan cheese
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons fat-free milk
• 2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
• parchment paper 

Preheat oven to 425°.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on a baking sheet lined with parchment paper. Bake for 30 minutes or until browned and crisp. Serve immediately.

*Use corn flake crumbs for GF version.

Enchilada Casserole

2 cup cooked, shredded chicken (I just toss a few chicken breasts in the crock pot in the morning to cook)
1 can diced tomatoes, drained (15 oz)
1 can black beans, drained (15oz)
1/2 a brick of cream cheese
2 cup shredded cheese
3 tortillas


1. Mix the chicken, tomatoes, beans, and cooking crème in a bowl. Combine well.
2. Place a 1/3 cup mixture on bottom of a pie plate or 8X8  freezer pan.  I buy the foil ones. Top with 1 tortilla.
3. Top tortilla with chicken mixture and cheese. Repeat layers and end with chicken mixture on top and top with last bit of cheese.
4. Double wrap in heavy aluminum foil to prevent freezer burn.  Label.
Cooking Instructions: Thaw and bake uncovered at 350 degrees 30 minutes or until heated through.

Credit:  Joyful Momma's Kitchen

Goulash

1lb ground beef or sausage
1 can tomato soup
6 oz can tomato paste
2 cups uncooked elbow macaroni  (I used whole wheat noodles)
2 Tbsp Italian seasoning (more to taste)
1 can (15oz) corn, drained
1 tsp garlic powder
1 tsp onion powder
1-2 cups shredded cheese (depending on your “cheesiness” preference)

1. Brown Ground beef with onion powder and garlic powder.  Drain.
2. Cook noodles according to package, drain
3. In a large bowl, combine soup, tomato paste, Italian seasoning, noodles and ground beef.  Stir in corn.
4. Transfer to an ungreased 8X8 freezer baking dish and top with cheese.  I buy the foil pans.  Easy peasy and you wont be missing a pan while this meal is in the freezer waiting.
5. Cover with foil.  I like to use heavy duty foil and double wrap it to prevent freezer burn.  Label and freeze.
Cooking instructions: Thaw and bake uncovered at 350 degrees for 30-40 minutes until heated through and melted cheese.

Credit: Joyful Momma's Kitchen 

BBQ Nachos

This one is stolen from a friend who copied the concept of an appetizer from Green Mill.  They are a tasty alternative to the standard mexican dinner, which we seem to eat often!


BBQ Nachos

Ingredients:
-Shredded chicken mixed with bbq sauce or BBQ lentils
-Tortilla chips
-Shredded cheese
-Black beans
-Onion, white or green, diced
-Rotel tomatoes
-Guacamole, sour cream, and Salsa for serving

1.  Line a cookie sheet with foil, then chips.
2.  Spread bbq chicken or lentils over chips.
3.  Sprinkle black beans, onions, tomatoes, and cheese over the whole sheet.
4.  Put the sheet under the broiler for 1-3 minutes until cheese is melted.  Watch them carefully so your chips don't burn! 
5.  Enjoy with guacamole, sour cream, and/or salsa.

Chicken and Wild Rice Salad

This recipe is straight-up stolen from some girlfriends, but it's been shared so many times I'm including it here.  Mostly for my own sake so that I remember it and think to make it!  This is a great recipe for the rest of that rotisserie chicken you have left over.


Chicken and Wild Rice Salad

Ingredients:
3 c cooked wild rice
1 c chopped celery
1 c red bell pepper
1/2 c green onion
2 c mayo (sub plain yogurt)
1/2 tsp dry mustard
1 tsp celery salt
2-3 c chicken
2 c red grapes

1.  Mix and enjoy!

Summertime Oatmeal

A friend served this up for breakfast this weekend and I fell in love!  What a great summertime alternative to the overnight oatmeal that I make so often.  I've seen recipes similar to this in the past, and apparently it is commonly known as Swiss Oatmeal or Muesli.  I never, never, NEVER would have thought I would be a fan of cold oatmeal, but low and behold, it was delicious!  I'll be making this often, how about you?

Summertime Oatmeal

Ingredients: (for 1 serving, multiply as needed)
1/2 c. of Old Fashioned oats
water
honey or agave (omit if using flavored or sweetened yogurt)
2 spoonfuls of plain yogurt



Possible mix-ins:
Craisins
Currants or Raisins
Banana diced
Apple diced
Nuts or seeds
Peanut or almond butter
Get creative, the list goes on . ..

1. The night before, place oats in a bowl. Cover oats just below the top with water. Refrigerate overnight.
2. In the morning, drain the water if necessary.
3. Combine ingredients into the oats—yogurt, honey/agave, and mix-ins of your choosing. Stir.
4. Eat and fall in love.

Credit:  The Faux Martha blog

Make-It-Yourself Pancake Mix

We make a lot of pancakes around here.  Not a weekend goes by without them.  I loathe nothing more than buying packaged pancake mix.  Just seems like something I should be putting together myself.  Alas, here is the recipe I'm test driving, compliments of Pinterest, of course.  What isn't? 

That container?  It is the container that the Kirkland Organic Animal Crackers from Costco come in and it holds a double batch of the recipe listed below :)

Below is the recipe for the mix and directions for making either pancakes or waffles out of said mix.  Good morning to you!

Perfect Pancake Mix
Ingredients :
6 C. Unbleached flour
2 C. Whole wheat pastry flour
2 C. Nonfat dry milk powder (or buttermilk powder)
1/2 C. sugar
3 Tbsp. baking powder
1 1/2 Tbsp. baking soda
2 tsp. salt

In a large bowl, whisk all ingredients together.  Store in large airtight container.


To Make Pancakes
Ingredients:
2 C. perfect pancake mix
1 1/2 C. water (or to desired consistency)
1 egg
2 Tbsp. oil

In a medium bowl, combine egg, oil and water.  Whisk in pancake mix.  Let stand 2 minutes.  Add additional water, if desired.  Cook on preheated griddle or pan.


To Make Waffles
Ingredients:
2 1/2 C. Perfect Pancake Mix
2 C. water
3 eggs, separated
1/4 C. veg. oil

Combine pancake mix, water, egg yolks and oil in large bowl.  In a separate bowl, beat egg whites until stiff.  Gently fold egg whites into batter.  Bake in preheated waffle iron.

Credit: Hearts, Hands, Home Blog, via Pinterest

Crock Pot Chicken Parm

Ingredients:
2-4 boneless, skinless chicken breast halves
1/2 cup Italian Seasoned Bread Crumbs
1/4 cup Parmesan Cheese
1/4 t black pepper
1/4 t kosher salt
1 TBSP olive oil
1 egg, beaten
sliced or shredded mozzarella cheese
favorite jarred marinara sauce


1.  Spread the 1 TBSP of olive oil into the bottom of your crockpot.
2.  Beat the egg with a fork in a separate bowl.
3.  Mix the bread crumbs with the seasonings and the Parmesan cheese in another separate dish.
4.  Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings.
5.  Place the chicken breast pieces in the bottom of the crockpot.
6.  Layer 2-3 slices or 1-2 cups of mozzarella cheese on top, depending on how much cheese you like.
7.  Cover chicken and cheese with entire jar of marinara sauce.
8.  Close lid and cook on low for 6-7 hours or high for 3-4.
9.  Serve with your favorite pasta.

Credit:  Chef In Training via Pinterest

Korean Ground Beef

This is not the greatest photo and in real life this dish doesn't look super appetizing to me.  BUT I have to tell you, I was delighted with the texture and flavors.  It was delicious!  The original recipe called for it to be topped with scallions, but knowing my little ones wouldn't touch that, I substituted broccoli.

Ingredients:
1 pound lean ground beef
1/4 - 1/2 cup brown sugar (I like it sweet so I usually do closer to 1/2 cup)
1/4 cup soy sauce (I use low-sodium)
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced (see note)
1/2 - 1 teaspoon crushed red peppers (to desired spiciness)
salt and pepper
broccoli (or scallions)

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and a side of steamed broccoli (or chopped scallions).

Credit:  Lizzy Writes, via Pinterest

Nutella Mini-Chip Cookies

Ingredients:

• 1 cup whole wheat flour
• 1/4 teaspoon baking soda
• 5 tablespoons butter or Earth Balance
• 2 heaping tablespoons Nutella
• 1/2 cup sugar
• 2 generous pinches coarse salt
• 1-1/2 teaspoons pure vanilla extract
• 1 egg
• 1 cup Ghirardelli semi-sweet mini-chips

1. Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper. (Recipe makes one sheet of small or large cookies.)
2. Cream together the butter/Earth Balance, Nutella, sugar, vanilla, and salt. Make sure the Nutella gets well incorporated by scraping down the sides of the bowl with a spatula.
3. Add in the egg.
4. Add in the baking soda and whole wheat flour. Then stir in the chocolate chips.
5. Scoop heaping tablespoon amounts into your palm, roll, and flatten. Place on cookie sheet. Or scoop larger amounts, roll, and flatten. Just depends on if you want big or small cookies.
6. Bake for approx. 10 minutes -- until golden brown.

Credit: Never Home Maker, via Pinterest

Lemon Garlic Spaghetti

We were craving spaghetti the other night, but with these unseasonably warm temps meat marinara was sounding a bit heavy.  This is a light and refreshing alternative.  I'm sure it will make several reappearances at our table this summer.

Lemon Garlic Spaghetti
Ingredients:
-garlic, as much as you can handle :)
-2 Tbs olive oil per serving
-whole wheat spaghetti noodles
-3 lemons (mine were small), juiced
-basil, fresh or freeze dried
-walnuts, chopped
-shaved parmesan cheese

1.  Prepare noodles according to package directions.
2.  Warm oil and garlic over LOW heat.  Cook until garlic begins to brown, then remove from heat.
3.  Combine noodles, garlic oil, basil, lemon juice and walnuts. 
4.  Serve topped with parmesan.

Raw Brownie Fudge

Simply life changing.  Seriously.  Try it.  (AND notice that there is NO sugar, could you ask for more?)

Ingredients:
2 cups whole walnuts
2 ½ cups Medjool dates, pitted and quartered
1 cup raw cacao or unsweetened cocoa
1 cup raw unsalted almonds, roughly chopped
¼ tsp. sea salt

Directions:
1. Place walnuts in food processor and blend on high until the nuts are finely ground.
2. Add the cacao and salt. Pulse to combine.
3. Add the dates one at a time through the feed tube of the food processor while it is running. What you should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates).
4. In a large bowl (or the pan you plan on putting the brownies in), combine the walnut-cacao mix with the chopped almonds. Press into a lined cake pan or mold. Place in freezer or fridge until ready to serve (it is also easier to cut these when they are very cold). Store in an airtight container.


Credit: Recipe from My New Roots

Vegetable Fried Rice

Ingredients:
3 cups cooked rice (day old or leftover rice works best!)
3 tbs sesame oil
Chopped Veggies - broccoli, carrots, onions, peas, etc.
Shelled Edamame (optional)
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!  

Kale Chips

This will satisfy your craving for potato chips, I promise!  And now they are carrying a LARGE bag of organic baby kale at Costco - yippee!

Ingredients:
Baby kale
Olive oil spray
Salt

1.  Preheat oven to 350
2. Spread kale on a parchment lined cookie sheet
3. Spray lightly with olive oil and sprinkle lightly with salt.
4.  Bake for 5-7 minutes.  Watch them carefully, they can burn quickly!!

Enchilada Pasta

Another Pinterest recipe!  It was AMAZING!!

Ingredients:

Shredded chicken (optional)

2 tbsp. olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced

1 {4 oz.} can diced green chiles

1/2 tsp. salt

2 tsp. chili powder

1 tsp. cumin

2 {10 oz.} cans green chili enchilada sauce

2/3 cups red enchilada sauce

2 cups shredded colby jack cheese

1 cup sour cream

Penne pasta

1.  Cook chicken, drain, and shred {or shred your rotisserie}.  Meanwhile boil pasta according to package and chop the veggies.  

2.  Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes.  Add garlic & red pepper and cook for another 3-5 minutes.  

3. Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces.  Let sauce simmer for about 8-10 minutes.

4. Add cheese and stir until the cheese is melted and heated through.  Now toss in the sour cream, but whatever you do, DO NOT bring to a boil!  Cook on low heat or the sour cream will curdle.  Gross.  Stir until sour cream is well mixed and heated through.

5. Drain pasta & return to pot.  Pour sauce over pasta and mix well.

Optional Toppings:

Avocado

Green Onions

Black Olives

Tomatoes

Sour Cream

Natalie's Frosting

My new go to homemade frosting recipe.  What more can I say?

Ingredients:
-1 c butter, softened at room temp*
-1 tsp vanilla or almond flavoring
- 7-8 tsp milk**
-1 lb powdered sugar
-1 Tbs meringue powder***

1.  Cream butter, flavoring, and water in a stand mixer.
2.  Add dry ingredients, about a 1/4 c at a time and mix on medium until all ingredients have been thoroughly mixed.

• Add 3/4 c cocoa powder and 1-2 Tbs water to make it chocolate 

3.  Blend an additional 2 minutes until creamy.
4.  Color with gel food coloring, if desired.

*Do NOT use the microwave to soften the butter, the consistency will be a mess!
**This will create a stiffer frosting, one good for making stand up flowers, decor, etc.  For thinner frosting, add an additional 5-8 tsp of milk.
***The Wilton brand of this powder can be found at Michaels.

Flower Cupcakes

My new found discovery is the super thin and stiff painting canvases from Micheals.  Super cheap and they make GREAT reusable cake boards.  For this munchin's second birthday, I just painted the canvas blue, added the decorated cupcakes, wrote the message in permanent marker, and painted on stems and voila - a cutie cake!  I can prime over the paint and start over for the next project :)

Vegetarian Sloppy Joes

I realize I'm probably going to get some of you thinking "No Way!" on this one, but let me tell you, it was great!  It even got a big thumbs up from the meat-eating hubby and the picky kiddos had clean plates.  I served it up on buns with salty chips alongside (if you're really cool, you put the chips right into the sandwich!).  This would be a great vegetarian option for summer BBQs.  Meat eaters could enjoy it as a side (it's a lot like baked beans).

Ingredients:
-2 c broth
-1 c dried lentils, rinsed
-1/2 c onion, diced
-2 cloves garlic, minced
-1/2 tsp salt
-1/2 c ketchup
-1/4 c honey
-2 Tbs brown sugar
-1 Tbs mustard
-1 Tbs cider vinegar
-Hamburger buns

1. Combine broth, lentils, onion, garlic, and salt in the crock pot.  Cover and cook on low for 2 1/2 hours, until lentils are tender.
2.  Whisk together ketchup, honey, brown sugar, mustard, and vinegar.  Add to crock pot.  Cover and cook on low for another 30 minutes.
3.  Serve on buns with pickles, chips, or any other bbq favorite!

Creamy Lemon Oat Bars

I wish I had a picture of these, but they were so good we had them gone before I thought of it :)  Here is the original link from Pinterest if you're interested:  Creamy Lemon Oat Bars

Ingredients:
-1 can (14oz) sweetened condensed milk
-3 tsp grated lemon zest
-1/4 c fresh lemon juice
-1 1/4 c flour
-1 c old fashioned oats
-1/2 c packed brown sugar
-1/4 tsp baking soda
-1/2 tsp salt

1.  Heat oven to 375.  Coat 8 x 8 pan with non stick spray.
2. Mix milk, lemon zest, and lemon juice until thickened; set aside.
3. Mix remaining ingredients in bowl until crumbly.
4. Press half of the crumbly mixture in pan; bake about 10 minutes until set.
5. Spread lemon milk mixture over baked crust.  Sprinkle remaining crumbly mixture over lemon milk mixture, press down gently.
6. Bake about 20 minutes or until edges are golden brown and center is set but soft.  Cool completely.

Beef and Pork Meatballs

I needed something I could prep ahead for our Easter luncheon and these fit the bill.  They were delicious and made a huge batch with lots of yummy leftovers!

Ingredients:
-1lb ground beef
-1lb ground pork sausage
-2 cloves garlic, minced
-2 eggs
-1 c grated romano  cheese
-1 1/2 Tbs parsley
-salt and pepper to taste
-2 c bread crumbs
-1 1/2 c lukewarm water


1.  Combine beef and pork in a large bowl.  Add garlic, eggs, cheese, parsley, salt and pepper.
2.  Mix in bread crumbs, then slowly add water.  Shape into meatballs.
3.  Place meatballs on a parchement paper lined cookie sheet and bake at 350 for 20-30 minutes (the bigger your meatballs, the longer they take to cook through).
4.  Serve with tangy bbq scauce.

Crock Pot Minestrone Soup

Ingredients:
-1/2 onion, chopped
-1 c carrot, chopped
-1 celery stalk, chopped
-2 cloves garlic, minced
-1 (28oz) can diced tomatoes
-1 (15oz) can white beans, drained and rinsed
-3 c broth
-dried or fresh basil to taste
-salt and pepper to taste
-2 c chopped fresh or frozen spinach*
-2 c cooked small pasta**
-parmesan cheese for top**

1.  Rinse and drain beans.  Puree beans with 1 cup of the broth in processor or blender.
2.  In a crock pot, combine broth, tomatoes, purred beans, carrots, celery, onion, garlic, herbs, salt and pepper.  Cover and cook on low for 6-8 hours.
3.  40 minutes before serving, add spinach.  Cover and cook 30 more minutes.  Add cooked pasta and cook 10 minutes more.
4.  Ladle soup into bowls and top with paremsan cheese.


*If using frozen, be sure to defrost and wring out water before adding it in.
**Omit if observing Daniel Fast.

Meatloaf Cupcakes

This was a fun meal for the kiddos.  And because they're packed with veggies, how could I not love them too!

Ingredients for Meatloaf:
-1 tsp olive oil
-1 c onion, chopped
-1/2 c carrot, chopped*
-1 tsp dried oregano
-2 garlic cloves, minced
-1 c ketchup, divided
-1 1/2lbs ground beef
-1 c bread crumbs
-2 Tbs mustard
-1 tsp worcestershire sauce
- 1/4 tsp pepper
-2 large eggs
-cooking spray

Ingredients for Potatoes:
-4 c cubed, peeled potatoes (about 2 lbs)
-1/4 c milk
-1/4 sour cream
-3 Tbs butter
-1/2 tsp salt
-1/4 tsp pepper

1.  Preheat oven to 350.
2.  Heat olive oil in skillet.  Add onion, carrot, oregano, and garlic.  Saute 2 minutes, then cool.
3.  Combine onion mixture, 1/2 c ketchup, and remaining meatloaf ingredients in a large bowl.  Mix completely (it works best to take off your rings and dig in with your bare hands!)
4.  Use cooking spray to grease muffin tin.  Spoon meat mixture into 12 muffin cups.  Top each with a bit of ketchup.  Bake at 350 for 25 minutes.  Then, let stand for 5 minutes.
5.  While meatloaf is cooking, make potatoes:  Place potatoes in saucepan, cover with water.  Bring to a boil; cover, reduce heat, and simmer 10 minutes until tender.  Drain.  Return potato to pan.  Add milk and remaining ingredients; stir with spoon to desired consistency.  Add up to 1/4 more milk if you desire a creamier texture.
6.  Put the potatoes into a ziploc bag, snip the corner of the bag with scissors and pipe potatoes on top of meatloaf muffins.  

*It's best if you can chop these veggies in the food processor to get them really finely chopped!

Raw Cookie Dough Bites

I'm baaaaaack. After my longest hiatus since starting this blog, I'm back in the kitchen!! We've been doing some pretty major remodeling at our house and my entire creative energy was poured into that project leaving me scrambling for my go-to recipes for dinner. I've been making some of the oldies but goodies posted right here on this blog.

HOWever, I'm back, and with my all-time absolutely favorite recipe of all time! I have a sweet tooth to end all sweet teeth and indulge WAY too often. One of my weaknesses is raw cookie dough - bad for you on so many levels. This recipe is a no-guilt, so-true-to-taste substitution. I'm enjoying my fair share, but I get a special kick out of giving these to my kids as a snack or dessert!! Trust me, make a double or triple batch while you're at it. They won't go to waste.

Raw Cookie Dough Bites

Ingredients:
-2/3 c raw almonds
-2/3 c raw walnuts
-2/3 c rolled oats*
-1/4 tsp cinnamon
-1/8 tsp salt
-1/4 c agave nectar
-2 tsp vanilla extract
-dark chocolate chips or chunks to taste

1. In a food processor, process the almonds, walnuts, oats, cinnamon and salt to a fine meal.
2. Add the agave nectar and vanilla and process to combine.
3. Next, add chocolate and pulse to just combine.
4. Rolle the dough into balls and place them on a cookie pan lined with parchment paper. Place the pan in the freezer for about an hour to firm up. Once firm, store balls in an air tight container in the freezer.

*Use Bob's Red Mill oats for a truly raw and gluten free option!

Fiesta Rice

This is super simple and another great addition to our vegetarian menu! We ate it hot, but it would be great cold too. Pair it up with chips or in a wrap and viola, a meal is served!


Fiesta Rice

Ingredients:
-1 1/2 c uncooked rice
-1 can (or 2 c.) black beans, drained and rinsed
-1 c. frozen corn
-1 can diced tomatoes (during harvest time, I would sub a chopped tomato here)
-3-4 scallions, chopped
-1 Tbs cilantro (optional)
-1 lime

1. Cook rice according to package directions.
2. In a large skillet, heat up beans, corn, and tomatoes.
3. Add rice to skillet. Add scallions and cilantro.
4. When you serve it up in bowls, squeeze a bit of lime juice over the top.

Ole!

Rachel's Pepper Steak

Okay friends, this recipe comes to you compliments of my friend and great cook! I should probably have asked her if I could share it, but seeing as she shares it freely, I'm going to assume it's not a secret family recipe :) Another great meal from the crock pot, check it out...


Rachel's Pepper Steak

Ingredients:
-2 lbs beef sirloin, cut into 2 inch strips
-1 tsp garlic powder
-3 Tbs olive oil
-1 Tbs of Better than Beef Bouillon (or 1 cube of beef bouillon)
-1/4 c hot water
-1 Tbs cornstarch
-1/2 c onion, chopped
-3 peppers, chopped*
-1 (14.5oz) can stewed tomatoes, undrained
-3 Tbs soy sauce
-1 tsp white sugar
-1 tsp salt

1. Sprinkle strips of sirloin with garlic powder. In a large skillet over medium het, heat the oil and brown the seasoned beef strips. Drain and transfer to crock pot.
2. Mix bouillon with hot water until dissolved, then mix in the cornstarch until dissolved. Pour into the crock pot with the meat.
3. Add onion, peppers, stewed tomatoes, soy sauce, sugar, and salt. (I had some mushrooms that had to be used up so I added those in as well and it was tasty.)
4. Cover and cook on high for 3-4 hours or on low for 8 hours.

Serve over rice or quinoa.

*The recipe calls for 1 green, 1 yellow, and 1 red. I only had red on hand and it was great, but the 3 different colors would have made for a prettier presentation!!

Black Bean and Veggie Enchiladas

Trying to serve vegetarian meals three times a week has me on the hunt for good vegetarian recipes. Here is one! Please share any others you might have!!




Black Bean Veggie Enchiladas

Ingredients:
-1 onion, chopped
-2 red peppers, chopped
-olive oil
-2-3 cloves of garlic, minced
-1 can (15oz) black beans, rinsed and drained
-1 c frozen corn
-1 can (4oz) chopped green chilies
-2 Tbs taco seasoning
-1 tsp dried cilantro flakes*
-6 whole wheat tortillas
-1/2 c enchilada sauce
-1 c of shredded cheese

Preheat oven to 350.
1. In a large skillet, saute the onion and peppers in oil until tender. Add garlic and cook another minute.
2. Add the beans, corn, chilies, taco seasoning, and cilantro. Cook for 2-3 minutes, until heated through.
3. Fill 6 tortillas with bean mixture. Roll each one up and place seam side down in a greased 9 x 13 baking dish. Once all 6 are in the pan, top with enchilada sauce and cheese.
4. Bake, uncovered, for 25-30 minutes, until heated through.


*I'm loving this Litehouse brand of freeze-dried spices. Look for them in your grocer's produce section (by the refrigerated salad dressings).

Taco Seasoning

Taco seasoning seems to be something that I'm always looking for and always lacking. I wanted to make an enchilada recipe the other day and had everything on hand EXCEPT for the taco seasoning. On a whim, I googled the recipe and realized I easily had everything I needed to make the seasoning on hand in my cupboard. Love! So, when you're in a pinch or if you just prefer to make your own . . .

Taco Seasoning

Ingredients:
-1 Tbs chili powder
-1/4 tsp garlic powder
-1/4 tsp onion powder
-1/4 tsp crushed red pepper flakes
-1/4 tsp dried oregano
-1/2 tsp paprika
-1 1/2 tsp cumin
-1 tsp sea salt
-1 tsp black pepper

Mix all together and store in an airtight container.

Crock Pot Ribs

Barbeque ribs are a favorite and a rarity around here, so when some pork ribs were included in the CSA that I picked up last week, I knew Valentine's day would be the perfect occasion for this treat! While grilled BBQ Spare Ribs usually can't be beat, this crock pot recipe produces a delicious replica and is SO much easier to do. Thanks, Michelle for the recipe!!

Crock Pot Ribs

Ingredients:
-2-3 pounds pork baby back ribs
-1/4 c bbq sauce
-1/4 c brown sugar
-1 tsp paprika
-1 tsp chili powder
-1tsp salt
-1/2 tsp cumin
-1 tsp pepper
-1/2 tsp dried oregano
-1/4 tsp cayenne pepper
-1/4 tsp sugar

1. Trim excess fat from ribs.
2. Combine dry ingredients and rub over the surface of the ribs.
3. Place ribs in crock pot standing on their edge with the meaty side out. Cook for about 8 hours on low.
4. Remove ribs from crock pot and brush with bbq sauce.

Enjoy!

Puree Pancakes

This is an awesome pancakes-from-scratch recipe compliments of a VERY experienced mom and stolen from my trusty Moms Group Cookbook. The original recipe calls for pumpkin puree, but the recipe works great with all kinds of options. I've tried adding my son's babyfood which includes any combination of apple, squash, sweet potatoes, spinach, and banana. I've also tried using just mashed up bananas and that worked great, too!!

Important Note: This recipe makes a LARGE batch, 20-30 pancakes depending on how big you make them. I make the whole batch and freeze the extra for quick, weekday breakfasts.

Puree Pancakes

Wet Ingredients:
-2 c puree
-4 c milk
-1/4 c honey
-1/4 c oil (coconut, olive or butter works, too)
-2 eggs

Dry Ingredients:
-4 c whole wheat flour
-1 Tbs baking powder
-1 Tbs cinnamon
-1 tsp baking soda
-1 tsp salt
-1 c chocolate chips (optional)

1. Mix wet ingredients together in a mixer. Mix dry ingredients in a separate bowl.
2. Add dry ingredients to wet, stirring slowly.
3. Heat griddle to 350. Pour batter and "bake" until bubbles start to form, then flip and "bake" until cooked through.

Dressed Up Boxed Brownies

I've tried and I've tried and I've tried again, but brownies made from scratch never come out as good as the boxed mixes. And I know I'm not alone in this. This is a fun idea I got out of a magazine that lets you dress up your boxed brownies.

Pictured here, I poured in the brownie batter then swirled in some peanut butter before baking. Half way through baking, I added some crushed pretzels on top.

Another fun option is to swirl in marshmallow cream and add crushed graham crackers for a smores version.

The options here are vast. Swirl in caramel, top with nuts and serve with vanilla ice cream and voila, you have a hot fudge sundae.

Any other good ideas??

Spaghetti Bolognese

This is what I call "fancy spaghetti". I've made it on a few special occasions and it's definitely a favorite of my hubby. When we sat down to eat he asked, "Did you take a picture of this?" which translates into "This one better be posted on the blog to ensure it gets made again (and again and again!)." I didn't take a picture, but here is the recipe for good measure!

Spaghetti Bolognese

Ingredients:
-olive oil
-1/4 lb ground pancetta, diced
-1 lb ground beef
-1 lb ground pork
-1 onion, diced
-1 carrot, diced small
-2 celery stalks, diced small
-several garlic cloves, minced
-salt and pepper
-oregano
-1/4 c tomato paste
-2 c red wine
-3 c beef stock
-pinch red pepper flakes*
-1/2 c heavy cream or whole milk
-1 lb thick, flat spaghetti noodles
-1 1/2 c Parmigiano Reggiano cheese, shredded

1. In a large pot, heat oil then add pancettta and cook until browned. Remove from pan and reserve.
2. Add beef to the pot and brown well. Once brown, add onions, carrots, celery, and garlic then cook for 4-5 minutes (until veggies are soft).
3. Add salt, pepper, oregano, reserved pancetta, and tomato paste. Cook 3-4 minutes to caramelize.
4. Add in wine and scrape the sides and bottom of your pot to get up all the good stuff (often called deglazing). Cook until half of the liquid is evaporated, about 2 minutes.
5. Add the beef stock, bring to a boil, then reduce heat and simmer until sauce tickens, about 1 1/2-2 hours. Stir occasionally during this time.
6. While the sauce is simmering, cook noodles according to package directions.
7. After sauce thickens, add cream and simmer for 2 more minutes. Then, remove from heat and cover to keep warm until ready to serve.
8. Serve pasta and sauce, topped with lots of cheese!

*might want to save these for sprinkling on the finished product if you have little mouths that will be sensitive to spice!!

Corn Chowder

Another yummy crockpot soup for the looooooong winter months.


Corn Chowder

Ingredients:
-1 Tbs butter
-1 onion, chopped
-3 ribs celery, finely chopped
-2 white potatoes, cut into 1/2 dices
-2 c chicken broth
-dash of paprika
-dash of thyme
-salt and pepper
-2 c milk
-3 c frozen corn
-1-2 c diced or shredded chicken

1. In a skillet, melt the butter. Add onion and celery and cook until the onion is transparent but not browned.
2. While the onion and celery are cooking, put the potatoes into the slow cooker. Scrape the onion and celery into the cooker along with any remaining butter.
3. Into the crockpot, add the broth, paprika, thyme, and pepper. If the broth is unsalted, add the salt.
4. Stir gently, making sure the potatoes remain submerged in liquid. Cover and cook on LOW until the potatoes are tender, 5-6 hours.
5. Add the milk, corn, and chicken. Stir, cover, and cook on HIGH until the chowder is heated through, about 1 hour. Season with salt and pepper, as needed.

Southwestern Stuffed Peppers

This is a mexican version of the original stuffed pepper, or unstuffed pepper as I usually prefer to make. I did laugh when my 5-year-old declared them a vegetable taco as she folded her pepper in half and ate it like a taco!

Southwestern Stuffed Peppers

Ingredients:
-1 c brown rice
-olive oil
-6 scallions, thinly sliced, white and green parts separated
-1/2 lb ground beef
-1 c frozen corn
-1 can of chopped green chilies
-1 tsp cumin
-1 c shredded cheese, colby jack, montery jack, or cheddar
-4 large bell peppers, halved lengthwise, ribs and seeds removed
-salt and pepper
-toppings: salsa, scallions, sliced avocado

1. Preheat oven to 375. Cook rice according to directions.
2. Heat oil in a large skillet, add scallion whites and beef. Cook until beef is cooked through.
3. Stir in corn, chilies, cumin, cooked rice, 1/2 c cheese, dash of salt and pepper.
4. Arrange the peppers in a baking dish. Divide the beef mixture among the peppers. Pour 1/2 c water into the bottom of the dish, cover with foil, and bake until peppers are soft, 30-40 minutes.
5. Uncover, sprinkle remaining cheese, and bake until browned, 5-7 minutes.
6. Top with salsa, scallions, and sliced avocados.

**Replace the beef with black beans and this would make an awesome vegetarian dinner.**

Turkey Taco Salad

This is quick, healthy, and delicious - my personal favorite combination! This recipe made enough for 2 full meals for my family and we all (even the kids!) liked it so much that we ate it 2 night a row!

Turkey Taco Salad

Ingredients:
-1 pkg ground turkey (usually 1 1/2lbs)
-salsa
-1 can of black beans
-shredded cheese (I like colby jack)
-shredded lettuce (I prefer to shred my own organic mix instead of the variety that is sold already shredded)
-guacamole
-chips

1. Brown turkey over medium heat.
2. Once brown add beans and enough salsa to thoroughly coat the meat. Let simmer for 5 minutes.
3. In a bowl layer meat mixture, shredded cheese, lettuce, and then guacamole. Mix thoroughly.
4. Serve with chips for scooping!

Groundnut Stew

This year we started a new tradition at our house, the celebration of Kwanzaa. Kwanzaa is a celebration of African American history and culture that occurs December 26th through January 1st each year. Each day highlights a different principle and they include: unity, self-determination, collective work, cooperative economy, purpose, creativity, and faith. The Kinara is a symbol of Kwanzaa that includes a series of 7 candles: 3 red, 1 black, and 3 green, each representing one day. Groundnut stew is a traditional African dish and this version is so healthy and delicious, I encourage you to try it, Kwanzaa or not! (p.s. The kids LOVED it!) Thanks to Carla Hall of ABC's The Chew for the inspiration on this one!!

Groundnut Stew

Ingredients:
-olive oil
-1 clove garlic, minced
-1 bell pepper, chopped
-2 tsp salt
-1/4 tsp black pepper
-1 green or poblano pepper - roasted, peeled, seeded, and diced
-3 Tbs creamy peanut butter
-1 onion, chopped
-2 sweet potatoes, peeled and cubed
-1 1/2 c small red beans
-3 c broth
-1 1/2 tsp grated ginger
-1/2 tsp cumin
-1 (14.5oz) can diced tomatoes
-Lime wedges, chopped peanuts

1. In a saute pan, add 2 Tbs of olive oil and cubed sweet potatoes. Season with salt and cook for 2-3 minutes until the potatoes begin to caramelize.
2. In a large pot, heat oil over medium heat and saute onion and garlic until soft.
3. Add potatoes, beans, stock, peppers, tomatoes, and spices. Bring to a boil, then lower heat and simmer for 35-40 minutes until veggies are soft.
4. Take 1/2 c of the hot broth from the pot and put it in a mixing bowl. Whisk in peanut butter until dissolved/creamy. Then add the mixture back into the stew and stir.
5. Serve topped with chopped peanuts and a squeeze of lime juice.

Pizza Hot Dish

Today is my 8th anniversary of living here in Minnesota and this is the FIRST time I've made a recipe with hot dish in the title. It's about time, I think. This was a fun alternative to pizza take out. I am including the basic recipe below, but get creative and customize it to your own favorite pizza varieties. I added sweet peppers and onions in with my beef. You could sub chicken sausage for the beef and mushrooms for the pepperonis and have a sausage and mushroom variety. You could also go all veggie. The possibilities here are really endless. Happy New Year!

Pizza Hot Dish

Ingredients:
-1lb ground beef
-1 tsp Italian seasoning (all I had on hand was oregano and it worked great)
-1/2 tsp garlic salt
-1 c. dry macaroni noodles
-1 can pizza sauce
-1 c. shredded motz
-sprinkle of shredded Parmesan cheese

1. Preheat oven to 350.
2. Boil noodles to al dente.
3. Brown ground beef with seasoning and garlic salt until cooked through.
4. Add sauce to beef mixture and simmer. Drain noodles and add to beef and sauce.
5. Pour beef/sauce/noodle mixture into the bottom of an 8x8 baking dish. Top with motz, pepperoni, and parmesan cheese.
6. Bake covered for 30 minutes. Uncover and bake another 10-15 minutes.