Pumpkin Bars

4 eggs
1-2/3 cups sugar
1 cup canola oil
1 can (15 ounces) solid-pack pumpkin
2 cups all-purpose flour
2 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt

ICING:
6 ounces cream cheese, softened
2 cups confectioners' sugar
1/4 cup butter, softened
1 tsp vanilla extract
1-2 Tbls milk

In a bowl, beat the eggs, sugar, oil and pumpkin until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25-30 minutes or until set. Cool completely.

For icing, beat the cream cheese, confectioners' sugar, butter and vanilla in a small bowl. Add enough milk to achieve spreading consistency. Spread over bars. Store in the refrigerator. Yield: 2 dozen.

(Source: http://www.tasteofhome.com/recipes/pumpkin-bars)

Green Chile Chicken & Rice

24 ounces boneless skinless chicken thighs, trimmed of fat (I used chicken breasts)
Kosher salt and coarsely ground black pepper
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 teaspoon ground cumin
14 ounces green enchilada sauce (I like Herdez Mexican Cooking sauces, which is in a jar)
1 cup water (high elevations should add an additional 1/4 cup)
1 cup long-grain rice
1/2 cup chopped fresh cilantro

Pat the chicken dry with paper towels and season both sides with salt and pepper.

Heat 1 tablespoon of oil a 12″ skillet over medium-high heat. When very hot, add the chicken thighs and cook for about 5 minutes or until golden and crispy on one side. Transfer the chicken to a plate and set aside.

Add the remaining 1 tablespoon of oil to the pan and allow to heat for about a minute. Add the chopped onions and cook for about 5 minutes or until the onions are translucent. Add the garlic and cumin and cook for about 1 more minute. Add the enchilada sauce, water, and rice and bring to a boil. Place the chicken, brown side up, on top of the rice. Reduce heat and cover. Cook for at least 20 minutes, stirring about every 5 minutes to prevent the rice from scorching. When the rice and chicken are cooked through, it’s done (higher elevations will take longer, maybe even twice as long, so plan accordingly.) Add the cilantro and stir to combine. Serves 4-6.

(adapted slightly. Source: http://www.ourbestbites.com/2014/09/green-chile-chicken-rice/)

Creamy Spinach and Cheese Green Chile Enchiladas

1 Tbls olive oil
1 small yellow onion, diced
1 clove garlic, minced
10 cups fresh spinach leaves
1 Tbls fresh lime juice
1/3 cup chopped cilantro
1 can (4.5 ounces) chopped green chiles
1/2 tsp ground cumin
1/4 tsp ground chili powder
1/2 cup sour cream or plain Greek yogurt
Salt and black pepper, to taste
1 can (10 oz) Mild Green Chile Enchilada Sauce
8 Flour Tortillas (Burrito size)
2 cups shredded Monterrey Jack cheese, divided
1 cups shredded Cheddar cheese, divided

Toppings:
Green onions, chopped
Fresh cilantro, chopped
Diced avocado

1. Preheat oven to 375 degrees F. In a large skillet, heat olive oil over medium high heat. Add the onion and cook until softened, about 3-4 minutes. Add the garlic and cook for an additional 2 minutes. Add the spinach leaves and cook until they are wilted and shrinks down. Stir in the lime juice, cilantro, green chilies, cumin, and chili powder. Remove from heat and stir in the sour cream. Season with salt and pepper, to taste.

2. To assemble, spread about 1/2 can of enchilada sauce in the bottom of a 9 x 13 baking dish. Fill each tortilla with about 1/3 cup of the spinach mixture. In a medium bowl, combine both kinds of shredded cheese. Sprinkle cheese over spinach mixture, about 3 tablespoons per enchilada. Roll up and place seam side down in the baking dish. When all enchiladas have been rolled and placed in the pan, top with the other 1/2 can of enchilada sauce. Sprinkle remaining shredded cheese on top of enchiladas. Bake 20-30 minutes or until the cheese is melted, and the sauce is bubbling around the edges.

3. Garnish enchiladas with green onion, cilantro, and avocado, if desired. Serve warm.

Note-these enchiladas freeze well. Cool completely, without toppings, and place in a Tupperware container. Reheat individual servings in the microwave when ready to eat! You can also freeze an entire pan and reheat in the oven!

(adapted slightly ... Source: http://www.twopeasandtheirpod.com/creamy-spinach-and-cheese-green-chile-enchiladas/)

Nestle Toll House Chocolate Chip Cookie Bars

I took these babies to a girl's night, and they were a hit. Everyone wanted the recipe. The coconut oil gives it the perfect coconut flavor. So delicious.

3 1/4 cups + 2 tablespoons all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 cups butter, softened
1/2 cup coconut oil
1 cup + 2 tablespoons granulated sugar
1 cup + 2 tablespoons packed brown sugar
1 1/2 teaspoons vanilla extract
3 large eggs
3 cups chocolate chips (I usually mix up whatever I have, milk, semi-sweet, white – yum!)
​
Preheat oven to 375°. Grease 17 x 12 x 1 jelly roll pan.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts.

Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.

(Source (slightly adapted): http://www.thesisterscafe.com/2013/08/perfect-chocolate-chip-bar-cookies-crowd)

Whole Wheat Blueberry Muffins

I'm not a big fan of the streusel topping that often accompanies blueberry muffins. These don't have that, and they're the perfect amount of sweetness, without being too sweet. They're super delicious, and freeze beautifully. Perfect for breakfast or a snack.


1 1/2 cups whole wheat flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1/2 cup unsweetened applesauce
1 pint fresh blueberries

Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.

Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.

Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.

(Source: http://allrecipes.com/recipe/whole-wheat-blueberry-muffins/)

Restaurant Teriyaki Sauce

Pretty sure everyone needs a go-to teriyaki sauce recipe. This is now mine. If you've ever had Yoshida's brand, it reminds me of that.

1/4 cup soy sauce
1 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
5 tablespoons packed brown sugar
1 -2 tablespoon honey
2 tablespoons cornstarch
1/4 cup cold water

Mix all but cornstarch and 1/4c water in a sauce pan and begin heating.

Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.

Heat until sauce thickens to desired thickness.

Add water to thin if you over-thick it :).

(Source: http://www.food.com/recipe/restaurant-teriyaki-sauce-133751)

Roasted Red Peppers

I had the urge to make roasted red pepper pasta ... but I didn't have any roasted red peppers. These babies did the trick quite nicely.

4 large red or yellow bell peppers, preferably Holland
2 tablespoons good olive oil

Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.

Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

(Source: The Food Network: http://www.foodnetwork.com/recipes/ina-garten/roasted-red-peppers-recipe.html)

Slow Cooker Asian Glazed Chicken

Once again - crockpot to the rescue. Fast, easy, and perfect for when you need dinner and you don't want to stand over a hot stove, or you don't have time around dinner time to actually make it. Just pop everything in the crockpot in the morning, and TA-DA... Dinner is served.

4 Boneless Skinless Chicken Breasts
3 Tablespoons Soy Sauce
½ Cup brown sugar
3 Tablespoons Lemon Juice
2 Tablespoons Worcestershire Sauce
1 Tablespoon freshly grated ginger
¼ teaspoon red pepper flakes
¼ teaspoon minced garlic
⅛ teaspoon pepper
1 Tablespoon Cornstarch (if needed)

Spray slow cooker with cooking spray and add the chicken breasts to the bottom. In a small mixing bowl combine soy sauce, sugar, lemon juice, Worcestershire sauce, ginger, red pepper flakes, minced garlic and pepper. Pour sauce over the chicken.

Cook in slow cooker on low for 4-6 hours or high 3-4 hours. Once done cooking, remove chicken from slow cooker and shred.

To thicken the sauce up, pour into a saucepan and bring to a boil on medium high until it starts to thicken up. Add tablespoon of cornstarch if needed.

Serve over rice and top with glaze. Garnish with sesame seeds and green onions if desired.

(Source: The Recipe Critic: http://therecipecritic.com/2014/04/slow-cooker-asian-glazed-chicken/)

Slow Cooker Chicken Philly Sandwiches

I basically love my crockpot. And when it gets SO hot here in Austin, it allows me to make dinner without having to slave over a hot stove, or turn on the oven. It's basically one of the best inventions ever. And I've also always loved hot chicken sandwiches. Or any shredded meat on a bun, really.

1 teaspoon paprika (regular or smoked)
1/2 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon coriander
1/4 teaspoon red pepper flakes
1/2 teaspoon dried thyme
2 green peppers, cored and sliced
1 large white or yellow onion, peeled and sliced into half moons
2 pounds boneless, skinless chicken breasts or thighs
1/2 cup low-sodium chicken broth
Sliced provolone
hoagie buns

Lightly grease a 5-quart (or similar sized) slow cooker insert with nonstick cooking spray.

In a small bowl, combine the paprika, pepper, salt, garlic powder, coriander, red pepper flakes and thyme.

Place the green peppers and onions in the bottom of the slow cooker. Sprinkle 1 teaspoon of the seasoning mixture over the top.
Toss the chicken with the rest of the seasoning mixture. Layer the chicken on the top of the green peppers and onions.
Pour the chicken broth inside around the edges of the crockpot.

Cook on low for 5-7 hours until the chicken is tender (over cooking the chicken may make it a bit dry so only cook it until the chicken is cooked through and tender). Remove the chicken from the slow cooker and shred into pieces. Set aside.

Using a slotted spoon, remove the peppers and onions to a plate. Pour out all the liquid into a bowl or liquid measure.

Place the chicken, peppers and onions back in the slow cooker and toss. Pour in enough liquid to keep the chicken moist (but not soggy) - about 1/4 cup to start and add as needed. Keep the slow cooker on warm or low until ready to serve.

Toast the buns under the oven broiler. Place chicken and peppers on each half of a bun and top with Provolone cheese. Broil until the cheese is melted and slightly bubbly. Serve warm.

(Source: Mel's Kitchen Cafe: http://www.melskitchencafe.com/slow-cooker-chicken-philly-sandwiches/

Steak & Mango Stirfy

Another thing I hadn't ever considered: Stirfrying mangoes. I mean - who does that?! I do now! The fusion of flavors was perfect!

3 tablespoons water
2 tablespoons fresh lime juice
1 tablespoon brown sugar
2 teaspoons soy sauce (if this needs to be gluten-free, check the soy sauce label)
1/2 teaspoon cornstarch
12 ounces flank steak, thinly sliced (if it’s semi-frozen, it’s easier to slice)
1/4 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1 tablespoon cooking oil (olive, coconut, or canola), divided
1 small red onion, sliced
1 medium red bell pepper, sliced
1 tablespoon minced fresh ginger
1 teaspoon minced fresh garlic
1 cup cubed, ripe (but not too ripe) mango
1/4 cup fresh basil, roughly chopped or torn
2 tablespoons chopped cilantro
2 tablespoons chopped fresh mint

Whisk together the water, lime juice, sugar, soy sauce, and corn starch. Set aside.

Toss together the basil, cilantro, and mint and set aside.

Sprinkle the steak with crushed red pepper and black pepper and toss to combine. Heat half of the oil in a large skillet or wok over high heat. When hot, add the steak and cook for about 3-4 minutes or until almost cooked through. Remove from the pan and set aside. Heat the remaining oil in the skillet and add the onion, pepper, and ginger. Cook for 1-2 minutes or until tender-crisp. Add the garlic, steak, mango and stir-fry until the steak is cooked through. Add the sauce and cook until thickened slightly. Serve immediately over rice and sprinkle with herb mixture. Serves 4.

(Source: Our Best Bites: http://www.ourbestbites.com/2014/03/steak-mango-stir-fry/)

Southwestern Grilled Sweet Potato Salad

I had never considered adding sweet potatoes to a salad, but it was incredible, and I will do it again and again from here on out.

4 medium sweet potatoes, peeled and cut into 3/4 inch slices
1 tablespoon olive oil
Salt and pepper, to taste
1 ear sweet corn, husked
1 (15 oz) can black beans, rinsed and drained
1 red pepper, diced
2 green onions, chopped
1/2 cup chopped cilantro
2 avocados, pit and skin removed, chopped
Juice of 2 limes
Salt and pepper, to taste

In a large bowl, toss the sweet potato slices with olive oil. Season with salt and pepper. Place the sweet potatoes on a grill over medium heat. Cook until tender, about 8-10 minutes on each side. When the sweet potatoes are close to being done, place the ear of corn on the grill and cook for 3-4 minutes, rotating so the kernels get slightly charred. Let the sweet potatoes and corn cool to room temperature.

Cut the sweet potatoes into cubes and place in a large bowl. With a sharp knife, remove the corn kernels from the cob. Add the corn to the bowl. Stir in black beans, red pepper, green onions, cilantro, and avocado. Squeeze the lime juice over the salad and stir until combined. Season with salt and pepper, to taste. Serve.

Note-the salad will keep in the refrigerator for 2 days.

(Source: Two Peas & Their Pod: http://www.twopeasandtheirpod.com/southwestern-grilled-sweet-potato-salad/)

Whole Wheat Banana Muffins

Delicious and amazing. Perfect for breakfast or a snack. Freeze perfectly. I could eat them all day.

2 cups Gold Medal white whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
4 large ripe bananas (about 1 3/4 cup mashed)
1 cup packed brown sugar
1/4 cup coconut oil, melted and cooled
1 large egg
1/2 cup plain Greek yogurt
2 teaspoons pure vanilla extract
Turbinado sugar, for sprinkling on muffins before baking, optional

Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.

Peel the bananas and mash with a fork. Place the mashed bananas in a large bowl. Add the brown sugar, coconut oil, egg, Greek yogurt, and vanilla extract. Stir until well combined. Slowly stir in the dry ingredients. Mix until just combined.

Fill muffin liners three-quarters full. Sprinkle with turbinado sugar, if desired. Bake until toothpick inserted into center comes out clean, about 23 minutes. Transfer to wire rack to cool. Store, covered, at room temperature.

(Source: Two Peas & Their Pod: http://www.twopeasandtheirpod.com/whole-wheat-banana-muffins/)

Crispy Bean Burritos

Jada and Zoie are obsessed with these. If I'd let them, they'd eat them every day.

1/2 cup oil
5 flour tortillas
1 cup refried beans
1/4 cup cheese

Pre-heat oven to 400 degrees.

Heat oil in a frying pan.

Put 2-3 T. of beans on the end of a tortilla. Sprinkle with some cheese, and roll up, starting at the end with filling.

Fry in oil for 15 seconds per side.

Place on baking sheet. Repeat until all burritos are rolled up on pan.

Bake for 5-7 minutes.

(Note: Burritos can be put in a freezer bag before baking and frozen for future use.)

(Source: http://www.food.com/recipe/taco-time-crisp-bean-burritos-copycat-341743)

No-Bake Peanut Butter Pretzel Chocolate Chip Granola Bars

These are WAY better than store bought granola bars - tastier, healthier, and I know exactly what's in them. No more store-bought granola bars for me!


1/4 cup unsalted butter
1/4 cup brown sugar
1/4 cup honey
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
2 cups quick oats
1/2 cup crispy rice cereal
3/4 cup chopped pretzels
1/4 cup mini chocolate chips


Cut out an 8 x 8 inch square of parchment paper. Place the parchment paper in the bottom of an 8 x 8 inch baking pan.

In a large sauce pan, add butter, brown sugar, honey and peanut butter. Heat over medium-low heat, stirring occasionally until the mixture starts to bubble. Once bubbling, cook for 2 minutes while stirring. Remove from heat and stir in the vanilla extract.

Stir in the oats, crispy cereal, and pretzels. Stir until well coated. Pour into the prepared pan. Press the mixture evenly into the pan. Sprinkle the mini chocolate chips over the top and gently press into the granola bars with your hands.

Place the bars in the refrigerator and let cool for at least 30 minutes before cutting. Cut into bars and serve.

I store the bars in the refrigerator, and they've kept fresh for about a week.

(Source: Two Peas & Their Pod: http://www.twopeasandtheirpod.com/no-bake-peanut-butter-pretzel-chocolate-chip-granola-bars/)

My Mom's Muffins

These aren't really MY mom's muffins, but that's the name from the original recipe, so I stuck with it. These are really delicious, and keep well in the freezer. I just pulled one out when I was hungry, and let it thaw for a few minutes before devouring. Works out real nice.

1 cup Whole Wheat Flour
1/2 cup All-purpose Flour
1/4 cup Ground Flaxseed/flaxseed Meal
1 cup Regular Oats
1/2 cup Packed Brown Sugar
1/2 teaspoon Salt
1 teaspoon Baking Soda
2 teaspoons Baking Powder
1/2 teaspoon Ground Cinnamon
1/2 cup Walnuts, Roughly Chopped
1/2 cup Raisins
1 cup Buttermilk
1 whole Egg
1 whole Banana, Peeled And Mashed With A Fork
1/2 cup Applesauce
1/4 cup Molasses or honey
Extra Buttermilk As Needed For Thinning


Preheat the oven to 350 F. Thoroughly grease a 12-count muffin pan.

In a large bowl, combine flours, flaxseed meal, oats, brown sugar, salt, baking soda, baking powder, cinnamon, walnuts, and raisins. Stir together until combined.

In a separate bowl, mix together the buttermilk, egg, banana, applesauce and molasses.

Pour the wet ingredients into the dry ingredients, stirring until it just barely comes together. Batter should be wet and sticky; if needed, splash in a couple extra tablespoons of buttermilk.

Scoop 1/4 cup helpings into the muffin cups and bake for 16-18 minutes, or until deep golden brown.

(Source: The Pioneer Woman: http://thepioneerwoman.com/cooking/2013/04/my-moms-muffins/)

Egg Muffins

I have been searching for some delicious and nutritious breakfast options, since I'm not a huge fan of cold cereal. These are perfect, and they store well in the fridge for a couple of days.

3 lean breakfast turkey sausage links (you could also use diced ham)
5 egg whites
2 whole eggs
1/4 cup skim milk
Salt and pepper, to taste
1/4 cup fresh chopped spinach
1/4 cup shredded sharp Cheddar cheese
* you could also add diced mushrooms, peppers, or other omlet-esque nuggets! *


Preheat the oven to 350 degrees F. In a medium skillet, brown the turkey sausage links on medium-high heat. Cook until sausage is brown all the way through. Cut sausage into 1/2 inch pieces. Set aside.

In a large mixing bowl, whisk together egg whites and eggs. Whisk in skim milk and season with salt and pepper, to taste. Stir in the chopped spinach.

Grease six muffin tin cups with cooking spray or line cups with paper liners. Pour egg mixture evenly into the muffin cups.

Distribute cheese and sausage equally between each muffin cup.

Bake egg muffins for 20 minutes, or until the muffins are firm in the center. Remove from oven and gently go round each egg with a butter knife. Serve warm.

You can store the egg muffins in the fridge for 3-4 days and reheat them in the microwave.

(Source: Two Peas & Their Pod: http://www.twopeasandtheirpod.com/egg-muffins-with-sausage-spinach-and-cheese/)

Chickpea, Tomato, & Feta Salad

This is a light and delicious salad - perfect for lunch, a snack, or a side dish. Really quick to make, and super yummy!

1/4 cup canned chickpeas
1/2 cup quartered cherry tomatoes
1/4 cup crumbled feta
1 tablespoon fresh lemon juice
2 teaspoons olive oil
1 teaspoon dried oregano
1/8 teaspoon salt
Ground pepper


Rinse and drain chickpeas. In a bowl, combine chickpeas with tomatoes, feta, lemon juice, olive oil, oregano, salt, and a pinch of pepper. Refrigerate. Serve cold.

(Source: Martha Stewart: http://www.marthastewart.com/316344/chickpea-cherry-tomato-and-feta-salad)

Coconut Shrimp Curry

For the shrimp marinade:
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons freshly squeezed lemon juice (from about 1 lemon)
1-2 pounds large or extra-large shrimp, peeled and deveined

For the sauce:
1 tablespoon canola oil
1 medium red or yellow onion, finely chopped
1 teaspoon ground pepper
1 tablespoon minced fresh ginger, from about a 1-inch peeled piece of ginger
1 tablespoon kosher salt
2 garlic cloves, peeled and finely minced
2 teaspoons ground coriander
1/2 teaspoon turmeric
1 teaspoon curry powder
1 (14.5-ounce) can diced tomatoes, undrained
1 can coconut milk, light or regular
1 cup chopped fresh cilantro
Hot cooked rice for serving, if desired

For the simple shrimp marinade, toss the shrimp with the salt, pepper, cayenne and lemon juice in a resealable large bag or in a bowl. Refrigerate for 15-20 minutes.

Meanwhile, in a medium-sized pot, heat the canola oil over medium heat until rippling and hot. Add the onion and cook for 2-3 minutes. Stir in the pepper, ginger, salt, garlic, coriander, turmeric and curry powder. Continue cooking over medium heat, stirring often, until the mixture is very fragrant and the onion is soft and translucent, about 5-7 minutes. Add the undrained tomatoes to the pot and cook, stirring and scraping up the browned bits from the bottom, for about 1 minute. Increase the heat to medium-high and simmer for 5-10 minutes, stirring often. Add the coconut milk, stirring to combine. Bring the mixture to a boil and add the shrimp and any accumulated juices from the marinade. Bring the mixture to a simmer and cook until the shrimp are curled, lightly pink and cooked through, about 2-4 minutes. Stir in the cilantro. Serve over hot, cooked rice, if desired.

(Source: Mels Kitchen Cafe: http://www.melskitchencafe.com/coconut-shrimp-curry-silpat-giveaway/)

Raspberry Vanilla Refrigerator Oatmeal

This is a light and refreshing breakfast option. It's easy to whip together the night before, is the perfect serving size, and tastes yummy.

1/4 cup uncooked old fashioned rolled oats
1/3 cup skim milk
1/4 cup low-fat Greek yogurt (I used vanilla flavored, but you could use plain as well)
1/4 tsp vanilla extract
1 Tbls raspberry jam, preserves, or spread
1/4 to 1/3 cup raspberries (cut each berry in half), or enough to fill jar


In a half pint (1 cup) jar, add oats, milk, yogurt, vanilla, and raspberry jam. Put lid on jar and shake until well combined. Remove lid, add raspberries and stir until mixed throughout. Return lid to jar and refrigerate overnight or as long as 2-3 days. Eat chilled.

* There are a lot of other flavor options. Keeping the base/amount of oats, milk, and Greek yogurt the same, you could do:
* Mango Almond: add 1/8 tsp almond extract, 1 tsp honey, 1/4 cup diced mango
* Blueberry Maple: add 2 tsp maple syrup, 1/4 cup blueberries
* Apple Cinnamon: add 1/2 tsp cinnamon, 1 tsp honey, 1/4 cup unsweetened applesauce
* Peanut Butter Banana: add 1 Tbls peanut butter, 1 tsp honey, 1/4 cup diced banana

(Slightly adapted from: http://www.theyummylife.com/Refrigerator_Oatmeal)

Banana Oatmeal Cups

These are the perfect little healthy nuggets of deliciousness. Great for breakfast or a snack.

3 ripe, mashed bananas
1 cup milk
2 tablespoons granulated sugar
2 eggs
1 tbsp baking powder
3 cups oats (I use old fashioned oats)
1 tsp vanilla extract
4 tablespoons chocolate chips

Preheat oven to 375 degrees.

Mix all ingredients together. Spray a muffin pan (or a pan with liners) with non-stick spray. Divide batter into muffin cups (makes 12-16, depending on how much you fill them up.) Bake 20-30 minutes until the edges start to brown and are firm to the touch.

Cool on a wire rack. The muffins may stick when hot but are removed easily when cooled. I stored mine in the freezer and took them out at I needed.

(Source: http://www.realmomnutrition.com/2014/01/02/recipe-banana-oatmeal-cups/)

Spinach Artichoke Lasagna Roll Ups

12 lasagna noodles
1 teaspoon salt
2 cups ricotta cheese
1 large egg
2 cloves garlic, minced
10-ounces frozen spinach, thawed, drained, and squeeze to remove water
1 cup chopped canned or jarred artichoke hearts
1/4 cup parmesan cheese
1/4 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
Pinch of nutmeg
Salt and freshly ground black pepper, to taste
2 cups shredded mozzarella cheese
4 cups marinera


Preheat the oven to 350 degrees F. Bring a large pot of water to a boil. Add the salt and cook the lasagna noodles to al dente, according to package directions. Drain and carefully lay the lasagna noodles out flat on a large piece of parchment paper. Let sit to cool.

In a medium bowl, combine the ricotta cheese, egg, garlic, spinach, artichoke hearts, parmesan cheese, basil, crushed red pepper, and nutmeg. Stir until well combined. Season with salt and pepper.

Spray a 9x13 baking dish with cooking spray. Line the bottom with marinara sauce, about 1/2 cup. Set aside.

Take about 1/4 cup of the ricotta spinach mixture and spread it evenly onto each lasagna noodle. Top each noodle with 2 tablespoons of mozzarella cheese and 2 tablespoons of marinara sauce. Carefully roll the noodles up and place them in the prepared pan. Top the lasagna rolls with the remaining marinara sauce and mozzarella cheese. Spray a large sheet of foil with cooking spray and cover the pan.

Place the pan in the oven and bake for 35 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted on top. Remove from the oven and let sit for 5 minutes. Serve warm.

(Source: Two Peas & Their Pod: http://www.twopeasandtheirpod.com/spinach-artichoke-lasagna-roll-ups/)

Cilantro Chicken Burgers

1 pound ground chicken
1/2 cup chopped fresh cilantro
1 Tbls soy sauce
1 Tbls garlic powder
1 tsp lime juice (optional)
1 tsp ground ginger
1 Tbls ground black pepper
cooking spray
hamburger buns
1 avocado - peeled, pitted, and sliced (optional)
1/4 cup ranch dressing, or to taste (optional)

Mix ground chicken, cilantro, soy sauce, garlic powder, lime juice, ground ginger, and ground black pepper together in a large bowl.
Form the mixture into 4 patties.

Prepare a skillet with cooking spray and place over medium heat.

Cook burgers in the hot skillet until cooked through and no longer pink in the middle, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

Serve on hamburger buns with slices of avocado and a 1 tablespoon ranch dressing.

(Source: AllRecipes: http://allrecipes.com/recipe/cilantro-chicken-burgers-with-avocado/)

Dessert Wontons

I made these one night for some ladies coming over for Book Club. I made them on a whim, because I had all the ingredients, and it sounded fun and different. They were a HUGE hit!

won-ton wrappers
fillings (so many options: cream cheese w/strawberry jam, Nutella & banana, etc.)
vegetable oil - for frying

Lay down some won-ton squares and pop some filling into them.

Here's where you use your creativity - you can use a spoonful of Nutella with a banana, a little peanut butter and a few chocolate chips, a slice of banana and some cinnamon sugar, etc. I took a big scoop of cream cheese and microwaved it until it was easy to stir. I added a couple spoonfuls of powdered sugar and a few drops of almond extract. In each wonton I put in about a teaspoon of the cream cheese mixture and a little dollop of raspberry jam. (I also made some Nutella/banana ones. Amazing.)

To seal, dip your finger in water and brush it along all 4 edges of the wonton skin. Place the top piece on and press firmly to seal.

Fry in a pan with vegetable oil according to package directions. It’s usually about 375 degrees. You can test it by dipping the edge of the wonton in and seeing if it bubbles up quickly. After they are golden brown (it just takes a few seconds on each side) remove from oil, letting the excess drip off into the pan, and then immediately place in a bowl of cinnamon sugar and coat on all sides.

(Source: Our Best Bites: http://www.ourbestbites.com/2010/01/dessert-wontons/)

Banana Muffins

Like a little nugget of banana bread in your mouth. YUM!

1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 large bananas, mashed
3/4 cup white sugar
1 egg
1/3 cup butter, melted

Preheat oven to 350 degrees F. Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.

Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.

Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

(Source: All Recipes: http://allrecipes.com/recipe/banana-muffins-ii/)

Zucchini Muffins

The perfect muffin - perfectly dense, perfectly sweet, perfectly delicious.

3 cups grated fresh zucchini
2/3 cup melted unsalted butter
1 1/3 cup sugar
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup walnuts (optional)
1 cup raisins or dried cranberries (optional)

Preheat the oven to 350°F. In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.

Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.

Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 16 muffins when I added craisins.

(Source: Simply Recipes: http://www.simplyrecipes.com/recipes/zucchini_muffins/)

Brown Sugar Butterscotch Cookies

2 1/4 cups all-purpose Gold Medal flour
2 teaspoons baking soda
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup unsalted butter, at room temperature
1 1/4 cups dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup butterscotch chips
Extra dark brown sugar for rolling cookies, about 1/2 cup


Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set pan aside.

In a medium bowl, whisk together flour, baking soda, cornstarch, salt, and cinnamon. Set aside.

Place butter and dark brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 3 minutes. Turn off the mixer and scrape down the sides of the bowl with a spatula. Add the egg and vanilla. Beat on medium speed until combined.

With the mixer on low, slowly add the dry ingredients. Mix until the just combined. Stir in the butterscotch chips.

Form tablespoons size balls of cookie dough. Roll balls in brown sugar. Place on balls on prepared baking sheet, about 2 inches apart. Bake cookies for 10 to 12 minutes, or until lightly browned around the edges. Do not over bake. Cool on the pan for 2 minutes. Transfer cookies to a wire cooling rack and cool completely. Store in an air-tight container for up to 4 days.

(Source: Two Peas & Their Pod: http://www.twopeasandtheirpod.com/brown-sugar-butterscotch-cookies/)

Crash Hot Potatoes

A delicious and different way to make potatoes. We gobbled them all up.

12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste


Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

(Source: The Pioneer Woman: http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/)

Zucchini Herb Casserole

Simple, delicious, and not too much to clean up. Perfect.


1/3 cup uncooked long grain white rice
2/3 cup water
2 Tbls vegetable oil
1 1/2 pounds zucchini, cubed
1 cup sliced green onions
1 clove garlic, minced
1 1/4 tsp garlic salt
1 tsp basil
1 tsp sweet paprika
1 tsp dried oregano
1 1/2 cups seeded, chopped tomatoes
2 cups shredded sharp Cheddar cheese, divided

* I doubled the spices from what was in the original recipes (the doubled amount is shown above), because I like a lot of flavor. So you can add or subtract, based on personal preference.
** You could also add diced, cooked chicken to make it more hearty.


Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 8x8" casserole dish.

Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.

Bake uncovered 20 minutes, or until cheese is melted and bubbly.

(adapted slightly from: http://allrecipes.com/recipe/zucchini-herb-casserole/)

Lemon Poppyseed Scones

2 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt (decrease or omit if using salted butter)
1 teaspoon poppy seeds
8 tablespoons unsalted butter (if using salted butter, cut down on salt)
1/2 cup full-fat sour cream
1 large egg
Zest of 1 lemon

GLAZE:

1/4 cup strained lemon juice
2 tablespoons melted butter
1 1/3 cup powdered sugar



Preheat oven to 400. Place baking rack in the middle-low position. Line a baking sheet with parchment or a Silpat and set aside.

In a medium bowl, combine the flour, sugar, baking powder, baking soda, salt, and poppy seeds. Add the lemon zest and whisk together again. Grate the frozen butter (a food processor makes that job super easy, but you can also just do it on a regular box grater). Toss the grated butter into the flour mixture and combine it with your fingers until it resembles coarse meal. Set aside.

In a small bowl, whisk together the sour cream and egg. Drizzle it over the flour mixture and then toss the mixture together with a fork until everything appears moistened. Gently press the dough into a ball–it will take some time and some parts of the dough will be more moist than other parts, but continue pressing together until it forms a ball.

Lightly flour a surface (you can use the lined baking sheet if you want) and place the dough on top of the floured surface. Press into an 8″ disc and cut into equal wedges with a butter knife. Separate the wedges and place them evenly on the baking sheet. Bake in the preheated oven for 15-17 minutes or until lightly golden. Remove from the oven and allow to cool.

While the scones are cooling, whisk together the glaze ingredients until smooth. Place in a Ziploc bag and drizzle over the scones. You can do it while they’re still warm so it spreads over the top and sides of the scone or you can wait until they’re completely cool and drizzle over the scones. Makes 8 scones.

(Source: Our Best Bites: http://www.ourbestbites.com/2012/02/lemon-poppy-seed-scones/)