Avocado Chicken Salad

 Ingredients:

4 cups cooked chopped chicken

2 large avocados, chopped

 

1 cup corn, from 1 cooked cob

6 oz lean bacon, cooked and chopped

1/4 cup chives or green onion, chopped

2 TBSP dill chopped

2 hard-boiled eggs chopped

Dressing:

3 TBSP lemon juice, fresh squeezed

3 TBSP extra virgin olive oil

1 tsp sea salt

1/8 tsp black pepper

Directions:

Add the chicken, avocados, corn, bacon, chives, dill, and hard-boiled eggs to a large bowl. Make the dressing in a separate bowl and pour it over the chicken mixture. Stir everything to combine.

Receipe from https://natashaskitchen.com/avocado-chicken-salad-recipe/

Meatloaf

 Ingredients:

2lbs ground beef 85% or 80% lean

1 med onion finely copped

1 tsp olive oil

2 large eggs

3 garlic cloves, minced

2 TBSP ketchup

3 TBSP fresh parsley, finely chopped

3/4 cup Panko breadcrumbs

1/3 cup milk

1 tsp salt

1 tsp Italian seasoning

1/2 tsp ground black pepper

Sauce Ingredients:

3/4 cup ketchup

1 1/2 tsp white vinegar

2 tsp Worcestershire sauce

2 TBSP brown sugar

1/2 tsp garlic powder

1/2 tsp onion powder

Directions:

1. Line a rimmed baking sheet with parchment paper and preheat the oven to 350 degrees.

2. Set a medium skillet over medium heat. Add 1 tsp oil and chopped onion and saute, stirring occasionally, until softened and golden.

3. In a large bowl, add all of the meatloaf ingredients and mix just until well combined. 

4. Add meat to the pan and shape it into a meatloaf about 8 inches long, 4 inches wide, and 3 inches tall. Bake uncovered at 350 degrees for 40 minutes.

5. In a small bowl, add the sauce ingredients and stir to combine.

6. Spread the sauce over the Meatloaf, then return to the oven and bake and additional 20 mintues or until the internal temperature is 160 degrees. 

Recipe from https://natashaskitchen.com/meatloaf-recipe/

Super Moist Cornbread

Ingredients:

2 cups flour

1 cup cornmeal

1 cup sugar

1 1/2 TBSP baking powder

1 tsp salt

1/2 cup butter, melted

1/2 cup oil

1 1/4 cup milk

3 large eggs

honey and extra butter for serving

Directions:

1. Preheat oven to 350 degrees and grease a 9x13 pan.

2. In a large bowl whisk together flour, cornmeal, sugar, baking powder, and salt

3. In a medium bowl mix together butter, oil, milk, and eggs.

4. Add wet ingredients to dry ingredients and mix until combined.

5. Transfer batter to your prepared pan. Bake for 35-40 minutes until golden and a toothpick inserted in the middle comes out clean.

6. Allow to cool for 15-20 mimuntes in the pan before cutting into squares and serving. Serve with butter and honey if desired. Store in airtight container at room temperature up to 3 days or in the fridge for 1 week. 

Recipe from https://www.lecremedelacrumb.com/best-super-moist-cornbread/

Turkey Quinoa Chili

 Turkey Quinoa Chili

Ingredients:

2 TBSP Vegetable Oil

1 Red bell pepper

1 onion

1 lb ground turkey 85/15

1 1/2 tsp salt

2 garlic cloves

2 tsp chili powder

1 tsp cumin

3 cups low-sodium chicen broth

1 TBSP of minced canned chipotle chile in adobo sauce

1 15 oz can black beans, drained and rinsed

1 15 oz can pinto or kidney beans, drained and rinsed

1 14 oz can fire roasted diced tomatoes

1/2 cup corn kernels

1/3 cup quinoa, rinsed

juice from 1 lime, plus wedges for serving

Toppings: shredded cheddar cheese, diced avocado, and sour cream

Directions:

1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the bell pepper and onion and cook until beginning to soften, about 3 minutes. 

2. Add the turkey and ½ teaspoon salt and cook, breaking up the meat with a wooden spoon, until no longer pink, 4 to 5 minutes. Add the garlic, chili powder, cumin and remaining 1 teaspoon salt and cook until fragrant, about 30 seconds. 

3. Add the chicken broth, chipotle, black beans, pinto beans, tomatoes, corn and quinoa to the pot and stir to combine.

4. Bring the chili to a boil, then reduce to a simmer, cover and cook until the quinoa is tender, about 20 minutes. Squeeze in the lime juice and season with salt to taste. Serve topped with cheese and avocado, with lime wedges on the side. 

Recipe from https://www.thepioneerwoman.com/food-cooking/recipes/a69810779/turkey-quinoa-chili-recipe/

Pheobe's Cream Chicken Soup

 Ingredients:

1⁄2 c Chopped onion

1 c Chopped celery

1 c chopped carrots

6 TBS butter (divided)

1 tsp dried parsley

1⁄4 tsp dried thyme

Salt and pepper to taste

4 c chicken stock

8 oz pasta shells

2 c cooked shredded chicken

3 TBS flour

11⁄2 c milk (can use broth instead if want)

3⁄4 c cream, half & half or whole milk

1 c frozen peas defrosted

Instructions:

1. Saute onions, celery and carrots in 3 TBP of butter until they are soft.

2. Add parsley, thyme and salt and pepper while cooking.

3. Add chicken stock and bring to a boil.

4. Add pasta and cook until al dente. About 10 minutes.

5. While pasta is cooking- make your Roux:

a. Melt 3 TBS butter in a sauce pan.

b. Add 3 TBS flour and stir constantly, cooking for about 1 minute.

c. Whisk in milk slowly.

d. Cook and stir until thickened.

6. Stir roux into soup once pasta is cooked.

7. Add chicken, peas and half and half/cream.

8. Season with salt and pepper to taste.

Aaron's Pioneer Pancakes (with apples)

1 cup All-purpose flour

1 Tbs Sugar

1/2 tsp Salt

2 tsp Baking powder

1 egg

1 cup Milk

2 Tbs Vegetable oil

(For Apple Pancakes)

Zest of 1 Apple

Chunks of 1 Apple

1 tsp cinnamon

1 tsp brown sugar

Mix all together and use about 1/4 cup of mix per pancake. Add the zest and chunks of one apple and brown sugar and cinnamon to taste. (You can also use raspberries, or chocolate chips).

Eugenia Hughes' Blueberry Cake

1. 1 box of Yellow Cake Mix

2. 1 cup of sugar

3. 1 Large container of (16 oz?) Cool Whip

4. 8 oz of cream cheese

5. 21 oz can of Blueberry Pie Filling

Mix 1 yellow cake mix as directed on the box and bake in 2 cake pans or 3 pizza pans. Baking time will be less than what is required on the box. Bake and cool cake layers.

Mix 1 cup of sugar, 1 large cool whip, and 8 oz. of cream cheese.

Spread cream cheese mix on 1 layer of cake and then add a layer of blueberry pie filling. Add another layer of cake, cream cheese mix, and pie filling.

Wheat and Flax Muffins

 Wheat and Flax Muffins - Makes 1 dozen

Ingredients:

1/2 cup neutral-flavored oil

1/4 cup white sugar

1/4 cup light brown sugar

2 large eggs

1/2 cup buttermilk

1 tsp vanilla extract

1 cup white wheat flour

1 cup ground flax

1 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

Directions:

1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and set aside.
2. In a medium bowl, whisk together the oil, granulated sugar and brown sugar. Add the eggs, buttermilk and vanilla and mix until very well combined.
3. Add the flour, flax, baking powder, salt, and baking soda
4. Mix the batter with a rubber spatula until no dry streaks remain (don’t over mix or the muffins might be dry and tough).
5. Scoop the batter evenly into the muffin tin (about 2/3 full). If you have leftover batter and are worried about overfilling the muffin cups, bake a 2nd batch with the remaining batter.
6. Sprinkle the tops of the muffins with coarse sugar, if using. Bake for 15 minutes until the tops spring back lightly to the touch and/or a toothpick comes out clean or with a few moist crumbs.

Instant Pot Pork Loin

 Ingredients:

2 1/2 pound boneless pork loin roast

1 tsp salt

1/2 tsp ground black pepper

3 TBSP butter, melted

1 TBSP minced garlic

1 TBSP brown sugar

1 TBSP soy sauce

3/4 tsp lemon zest

2 tsp chopped fresh parsley

1 tsp minced fresh thyme leaves

1 TBSP olive oil

1 cup chicken broth

Directions:

In a small bowl whisk together the melted butter, garlic, brown sugar, soy sauce, lemon zest, parsley, and thyme.

Season the pork loin with salt and pepper and brush the mixture from the small bowl all around the meat. Set the bowl aside.

Press the Saute function on the Instant Pot and heat up the olive oil. When the oil is hot, sear the pork loin on all sides until browned, about 2-3 minutes per side. Remove the pork from the Instant Pot and set it aside.

Add the broth and the rest of the sauce from the bowl to the Instant Pot. Place a trivet in the Instant Pot and set the pork on top of the trivet. Lock the lid and pressure cook at HIGH PRESSURE for 15 minutes. Then, let the pressure come down naturally for 15 minutes, and quick release the remaining pressure.Open the lid and check the internal temperature of the pork, it should be at 145 degrees F. If it is less than this put the lid back on and add 2 or 3 more minutes of high pressure.

Once done, remove the pork from the Instant Pot and place it on a plate covered loosely with tin foil.

Turn the Instant Pot to the Saute function and start boiling the drippings and sauce left in the Instant Pot. Add a mixture of water and corn starch to thicken to your liking.

Serve over mashed potatoes.

Crab Salad

 Ingredients:

1 lbs imitation crab

1/2 cup diced celery

1/4 cup green onion

1 tsp Old Bay Seasoning

4 tsp Lemon Juice

Salt & Pepper to taste

1 cup Mayonnaise

1 1/2 TBSP Dried Dill Weed

Directions:

Add all ingredients to a bowl and stir to combine. Serve immediately or chill for up to 2 days

White Chocolate Blueberry Loaf/Muffin

Makes 9 mini loaves

Ingredients:

1/2 cup canola oil

1/2 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs

1/2 cup buttermilk

1 tsp vanilla extract

2 cups white all-purpose flour (add 2 TBSP if high altitude)

1 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1 cup white chocolate chips

1/3 cup blueberries

coarse raw sugar for sprinkling

Directions

1. Preheat the oven to 325 degrees. Line mini loaf pans with Wilton Mini Loaf Pan Liners. Set aside.
2. In a medium bowl, whisk together the oil, granulated sugar and brown sugar. Add the eggs, buttermilk, and vanilla and mix until very well combined.
3. Add the white flour and the wheat flour, baking powder, salt, and baking soda and before mixing, add the chocolate chips on top. 
4. Mix the batter a couple times with a rubber spatula, but while there are still white streaks add the blueberries and gently mix until no dry streaks remain. Don't over mix the batter or it will be dry and tough.
5. Scoop the batter evenly into the loaf pan. Sprinkle the tops with coarse sugar. Bake for 25-26 minutes.

Instant Pot Red Coconut Curry Bowties

This is an adaptation to this recipe on Mel's Kitchen Cafe. We love this creamy pasta dish with all it's perfectly cooked vegetables.  

Ingredients:

4 cups chicken broth

1 lb bowtie pasta

1 can (13.5 ounce) light coconut milk

1/4 cup sweet Thai chili sauce

1 tsp ground ginger

1 tablespoon red curry paste

1 tsp minced garlic

1 tsp salt

1 cup snow peas, ends cut off

1 red bellow pepper, sliced

1 cup matchstick carrots

fresh, chopped cilantro

chopped peanuts 

Directions:

1. Pour two cups of the broth into the bottom of the electric pressure cooker. Stir in the bowtie pasta. 
2. Pour in the remaining two cups broth and slightly stir to un-clump the pasta.
3. Whisk together the coconut milk, Thai chili sauce, ground ginger, red curry paste, garlic and salt. Pour this mixture into the pressure cooker. Very gently stir one time.
4. Secure the lid, set the valve to seal, and set the pressure cooker to cook on high pressure for 4-5 minutes. (The exact time will depend on the brand of noodles - take the al dente cooking time, cut it in half and subtract another 1-2 minutes.) It cooks perfectly in 5 minutes for me.
5. Quick release the pressure. If liquid spurts through the valve, close the valve and wait 5 minutes before trying again. It's ok if there is remaining liquid in the bottom of the pressure cooker - it will continue to absorb into the noodles for perfect sauciness.
6. Give the pasta a good stir with a large spoon and add the vegetables. Close the pressure cooker and set on high for 1 minute. Let it slow release for 5 minutes, then quick release and stir.
7. Serve the pasta with chopped peanuts and fresh cilantro.

Whole Wheat Waffles

Delicious, perfectly crispy, fiber-filled waffles!

Ingredients:

1 3/4 cup white whole wheat flour

1 TBSP baking powder

2 TBSP ground flaxseed meal

1/4 tsp salt

1/4 tsp cinnamon

1 3/4 cup almond milk

2 eggs

1/2 cup oil

Directions:

1. Heat your waffle iron. I use the ceramic Presto Flipside Belgian Waffle iron, it doesn't require any nonstick cooking spray and the waffles are done perfectly in 3 minutes.

2. Combine all the ingredients in a medium sized bowl. Mix with a whisk until combined. Let sit for 3-4 minutes to thicken up. 

3. After the batter has rested for 3-4 minutes, pour 1 cup butter onto the waffle iron grids of a preheated (greased if needed) waffle iron. Close lid and bake according to waffle iron instructions. Mine cook perfectly in exactly 3 minutes. When done, use a fork to gently lift the waffle off of the grids.

4. Makes about 4 waffles. Serve immediately.

Veggie and Chickpea Chowder

 

I've made this recipe several times now. Sometimes I chopped the veggies, sometimes I've pureed half of the soup at the end, but I've finally found my favorite (and quickest) way to make this.....whizzed in the food processor. Not only does it cut down on chopping time, but the consistency of the veggies all chopped up in tiny bits creates a super pleasing texture. This recipe serves 6-8 and is vegan and gluten-free.

Ingredients:

1/2 onion, roughly chopped

4-5 celery stalks

4 large carrots, peeled

4 medium to large sized potatoes, peeled and cut in quarters

1 - 19 ounce can chickpeas, drained and rinsed.

4 cloves garlic, minced

1 tsp ground thyme

1 tsp dried oregano

1/2 tsp smoked paprika

salt and pepper to taste

5 cups vegetable broth

Directions:

1. In a good sized food processor  (I use a Hamilton Beach 10 cup) using the slice insert and the S-blade toss in the onion pieces, celery stalks, and carrots and blend and chop up the veggies until they are all tiny bits. 

2. Pour the tiny bits of onion, celery, and carrot into a large pot on the stove. 

3. Using the same slice insert and the S-blade in your food processor, toss in the potatoes and blend and chop until the potatoes reach a similar size to the other veggies you already did. Pour the tiny potatoes bits into your large pot on the stove. 

4. Using the same slice insert and the S-blade in your food processor, toss in the chickpeas and blend and chop until they reach the same size as the previous vegetables. Pour the tiny chickpea bits into your large pot on the stove.

5. Add the garlic, thyme, oregano, smoked paprika, salt & pepper, and the vegetable broth.

6. Set the stove to cook on high. Once the chowder starts simmering turn it down to medium and simmer, stirring often, for 15-20 minutes until the vegetables reach a soft, yet still slightly firm texture. 

7. Let cool for 5 minutes and serve with warm yummy rolls.

This recipe is adapted from Deryn's recipe at Running on Real Food.

Peanut Butter Chocolate Chip Snack Balls

This is the ultimate after school snack! I've been making these snack balls from a recipe from Mel's Kitchen Cafe, which I love so much, but I wanted to create a healthier version (see notes below for nutritional information). This recipe makes 32 snack balls, because with a family of 8, these only last us 1-2 days depending on if friends come to play and snack too.

Ingredients:

2 cups instant oats

2/3 cup ground flaxseed meal

1 cup and 2 TBSP PBfit Peanut Butter Powder

1/2 cup and 1 TBSP water

1/4 cup honey

1/2 tsp vanilla

pinch of salt

3 TBSP semi-sweet mini chocolate chips

Directions:

1. In a large food processor (I use a Hamilton Beach 10 cup), combine the oats and the ground flaxseed meal. Process them until they are finely ground. 

2. In a separate small bowl or container combine the PBfit Peanut Butter Powder and the water. Stir until they reach a smooth peanut butter consistency.

3. Add the PBfit Peanut Butter Powder, honey, vanilla, and salt to the food processor. Blend until it is well combined and the right consistency to mold into balls. With a spoon or by hand, gently mix in the chocolate chips.

4. Form the mixture into small balls, rolling them into shape. 

5. Eat right away or refrigerate for 30 minutes for a more firm snack ball. These can be saved in the refrigerator for about a week, but mine usually get eaten in at least one day. They can also be frozen and served at a later time. 

A note about the nutritional recipe adjustments. When I made Mel's version the calories came to 145 per ball (Yikes!). My version is 65 calories per ball and the fat content dropped from 9.2 g to 2.1 g per ball and I cut the sugar in half. I love using PBfit Peanut Butter Powder in my smoothies so I tried subbing it for the peanut butter in her recipe. I found that I didn't need nearly as much peanut butter or honey as she used. This cut down on calories, fat, and sugar. Plus when you compare PBfit to regular Peanut butter the nutritional content is quite striking (see picture below).

I randomly found this PBfit on the shelf at our local Smith's Grocery Store over a year ago, but have since found it better priced at Costco. I don't gain anything from posting about this product, just that it's become a staple at our house and I love it!

Nutritional Information:

Serving size: 1 snack ball
Calories: 65
Total Fat: 2.1 g
Cholesterol: 0 mg
Sodium: 40.8 mg
Total Carbohydrates: 8.6 g
Dietary Fiber: 2.1 g
Sugar: 3.9 g
Protein: 3.4 g
Calcium: 1.2 %
Iron: 2.1 %
Potassium 36.3 g

Quick Spaghetti and Meatballs

This is a spin-off of my traditional homemade spaghetti sauce. 

Ingredients:
3 (14.5 ounce) cans of whole/diced tomatoes
6 oz. can of tomato paste
1 Tbsp brown sugar
1 tsp salt
1/2 tsp dried oregano  
1/4 tsp dried thyme
1 bay leaf

1/2 tsp onion powder
 2 cloves minced garlic

26 ounce bag Italian Style Meatballs

Combine all of the ingredients except the meatballs into a large pot. Bring it to a boil and then add the meatballs. Simmer on med-low or low for the amount of time the meatballs requires on the package (usually about 15-20 minutes). As this simmers stir occasionally. 

Serve over spaghetti noodles topped with freshly grated Parmesan cheese. 

A note about Spaghetti Noodles. I love to combine different varieties of spaghetti noodles rather than just use one kind. I usually use a combination of: Barilla Veggie Spaghetti Pasta, Barilla Whole Grain Pasta Spaghetti, and Barilla Classic Blue Box Spaghetti. 

Instant Pizza Sauce

Instant Pizza Sauce

Makes enough for 2 pizzas

Ingredients:

1 6-ounce can tomato paste

1 tomato paste can of water

1 tsp Italian seasoning

1 TBSP sugar

1/2 tsp dried oregano

1 tsp red wine vinegar

Directions:

In a small bowl, combine all ingredients. Blend well.

Thin Crust Pizza Dough

Thin Crust Pizza Dough

Makes 2 pizzas

Ingredients:

2 1/4 tsp instant yeast

1 cup warm water

1 TBSP olive oil

2 1/2 cups flour

1/4 tsp salt

cornmeal, for sprinkling

Instant Pizza Sauce

toppings

pizza stone and pizza paddle

Directions:

1. Place a pizza stone onto the center rack of the oven and preheat the oven to 425 degrees.

2. In a standalone mixer combine the water and instant yeast. Add the olive oil, flour, and salt. Mix on low for 5 minutes. Let the dough rest and rise with the lid on for 10-15 minutes.

3. Roll out the first crust. Sprinkle a portion of cornmeal over the pizza paddle and carefully position the crust dough on the paddle.  Cover the dough with sauce, toppings, and cheese. Carefully place the pizza onto the pizza stone and bake for 10-12 minutes. 

Chocolate Peanut Butter Protein Smoothie

Ingredients:

1 cup of reduced sugar vanilla Almond Breeze almond milk

1 scoop of Chocolate Whey Protein Powder

1 scoop of PB Fit Peanut Butter Protein Powder

1 frozen banana

Directions:

Combine all ingredients in a blender. Pour and enjoy! Serves 1-2.

Melanie's Green Smoothie

We love this yummy citrusy healthy smoothie! 

 

Ingredients:

4 cups fresh orange juice

2 big handfulls of baby spinach

1/2 lime (juice only)

1/2 avocado

1 cup ice

1 Banana (optional)

Blueberries, Raspberries (optional)

Directions:

Combine all ingredients in the blender and enjoy! Serves 6.