Spritz Cookies

Preheat oven to 400 degrees F

Ingredients:

1 cup room temperature butter

1 cup sugar

2 1/4 cups flour

1/2 tsp salt

1 egg

1 tsp almond extract

Directions:

Combine butter and sugar in a mixing bowl. Add egg, almond extract, salt and flour. Mix until combined. Put dough in cookie press and place on non-stick baking sheet directly. First batch will take 6 minutes, subsequent batches will take 5 minutes. 

*I wipe down sheet pan with a paper towel between batches so that the cookies will stick to the sheet pan better, coming out of the press.

**I separate the dough into three bowls and mix in red food coloring to one bowl and green food coloring to one of the others, leaving one of the bowls the original white color. I add small increments of each of the colors to the cookie press, filling the press completely. Outcome is shown in picture above.

~Recipe from my mother-in-law (Nora)

Raspberry Almond Thumbprint Cookies

Ingredients:

• 1 cup unsalted butter, softened to room temperature
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 cups + 2 Tablespoons all-purpose flour
• 1/2 cup raspberry jam

Directions:

1. Using a handheld or stand mixer with paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the sugar, vanilla, and almond extracts. Scrape down the sides and the bottom of the bowl as needed. Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Press the dough down to compact it and tightly cover with plastic wrap to chill until firm.
2. Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Shape the cookie dough into balls. Mine were about 1 Tablespoon of dough per ball. Make sure they're nice and smooth. If you find the balls of dough are sticky and/or have gotten a little soft after rolling- place the balls of dough back into the refrigerator to firm up. You absolutely DO NOT want soft dough. Make an indention with your thumb into each ball. The dough may crack slightly when you press your thumb into it. Simply smooth it out with your finger if you can. Otherwise, it's perfectly fine to have a few cracks. Fill each with a scant 1/2 teaspoon of jam. (Or however much it can hold.)
3. Bake the shortbread thumbprint cookies for 14-15 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do no over bake. In fact, I only baked mine for 13-14 minutes. I prefer them a little soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wore rack.

~Recipe from sallybakingaddiction.com

Chocolate Truffle Cookies with Sea Salt

Ingredients:

• 1/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups Ghirardelli 60% Cacao Baking Chips, for melting into the cookie dough
• 2 Tablespoons unsalted butter
• 2 eggs
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/3 cup Ghirardelli 60% Cacao Baking Chips, for mixing into the prepared cookie dough
• 2 Tablespoons coarse sea salt, or as needed

Directions:

1. In a heatproof bowl over a double boiler, melt chocolate and butter until smooth. Turn off the stove and let chocolate sit over warm water.
2. Combine flour, baking powder and salt and mix to combine. In another bowl, mix together sugar and eggs, combine throughly with whisk and slowly add the warm chocolate mixture. Stir to combine. Add vanilla extract and mox. Stir in flour mixture. Cool for a few minutes (if batter is warm, chocolate chips will melt). Stir in chocolate chips. Chill for 10-15 minutes.
3. Pre-heat oven to 350°F. Scoop rounded tablespoons of batter and place on baking tray. Sprinkle each cookie lightly with a pinch of sea salt. Baking at 350°F for approximately 7-8 minutes until the outside looks slightly cracked. Be very careful not to over bake cookies because they will continue to bake as they cool once removed from the oven. Cookies should be soft and gooey in the center.

~recipe from allrecipes.com

Crockpot Beef Stew

Ingredients:

• 2 Pounds beef stew meat (cut into bite-sized pieces)
• 1 teaspoon Salt
• 1 teaspoon pepper
• 1 medium onion, chopped
• 2 celery ribs, sliced
• 2-3 cloves of garlic, minced
• 6 oz can tomato paste
• 32 oz beef broth
• 2 Tablespoons Worcestershire sauce
• 2 cups baby carrots
• 4-5 small red potatoes, cut into bite-sized pieces (about 3 cups)
• 1 Tablespoon dried parsley
• 1 teaspoon oregano
• 1 cup frozen peas
• 1 cup frozen corn
• 1/4 cup flour
• 1/4 cup water

Directions:

1. Combine beef, celery, carrots, onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crockpot. Cook on LOW for 10 hours or on HIGH for 6-7 hours.
2. About 30 minutes before serving, mix the flour and the water together in a small dish and pour into the crockpot. Mix until well combined. This will add nice thickness to the stew. Next add in frozen peas and corn. Continue cooking covered for 30 minutes.

*I forgot to add the peas and corn but it was still very good.

~Recipe from familyfreshmeals.com

Beef with Broccoli

Prep time: 10 minutes
Marinade time: 1 hour
Cook time: 8 minutes

Marinade Ingredients:

• First, marinate the meat:
• 1/2 teaspoon baking soda
• 1 teaspoon sugar
• 1 Tablespoon cornstarch
• 1 Tablespoon low-sodium soy sauce
• 1 Tablespoon water
• 2 Tablespoons water
• 2 Tablespoons vegetable oil
• 1 1/2 lbs flank steak, sliced into thin strips

Directions for marinating:

1. Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and vegetable oil in a large bowl. Toss the steak with the marinade to coat. Cover and refrigerate at least 1 hour, then proceed below.

Cooking Ingredients:

• 1/2 cup low-sodium soy sauce (Do not use regular. The final product will be way too salty)
• 4 Tablespoons sugar
• 4 cloves garlic, minced
• 2 Tablespoons flour
• 1 Tablespoon sherry
• 3 Tablespoons vegetable oil
• 2 heads broccoli, crowns only

Directions for Cooking:

1. In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside.
2. In a large wok or saute pan, heat 2 Tablespoons of vegetable oil over high heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate.
3. Reduce heat to medium-high. Carefully add the remaining Tablespoon of oil to the hot pan. Add the marinated meat and half of the sauce mixture and saute for 3-4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and remaining sauce. Saute 1 minute more. Serve.

~Recipe from rainydaygal.com

Juicy Turkey Roasted in Cheese Cloth

Ingredients:

• One 10-pound Turkey (neck and gizzards removed)
• 2 Tablespoons Kosher salt
• 1 Head of garlic (halved through its equator)
• 4 Sprigs of fresh Oregano
• 4 Sprigs of Fresh Thyme
• 1 Lemon (quartered)
• 1 Onion (peeled and quartered)
• 1 Fennel Bulb (quartered)
• 1/4 Cup Picked Fennel Fronds
• 8 Tablespoons (1 stick) Unsalted Butter 
• 1/4 Cup Chicken Stock or Turkey Stock or Water

Directions:

1. The day before roasting, set the turkey on a clean kitchen towel, and pat dry. Season the turkey inside and out with the salt. Wrap the turkey in plastic wrap and refrigerate for 24 hours.
2. Remove the turkey from the refrigerator 1 to 2 hours prior to roasting to bring to room temperature.
3. Preheat the oven to 425°F with the oven rack set on the lowest rung.
4. In the turkey's neck cavity, place a few cloves of the garlic, a few sprigs of oregano, a few sprigs of thyme, and a quarter of the lemon. Wrap the neck skin over and around the cavity to enclose the seasoning ingredients.
5. In the body cavity, place half of the remaining garlic, half of the onion, half of the fennel, the fennel fronds, 2 lemon quarters, and half of the remaining oregano and thyme.
6. Place the turkey, breast side up, on a rack set into a large roasting pan. Fold the wings and tuck the tips underneath the bird.
7. In a saucepan over medium heat, melt the butter. Add the remaining garlic, onion, fennel, lemon, oregano, and thyme to the pot with the stock or water. Bring to a boil, reduce the heat so that the liquid simmers, and continue to cook at a lower simmer for 10 minutes. Remove from the heat and allow to cool slightly.
8. When cool enough to handle, soak a double layer of cheesecloth big enough to cover the bird in the butter mixture and drape over the breast and legs of the turkey. Pour the remaining contents of the pan over the bird, pushing the pieces of vegetable and herbs into the bottom of the roasting pan. 
9. Place the turkey in the oven and roast for 45 minutes (there will be the distinct possibility of smoke depending on how clean your oven is). Turn the oven temperature down to 375°F, and continue to roast for another 15 to 20 minutes per pound (remove the cheesecloth for the final 10 minutes to brown, if needed), or until an instant-read thermometer inserted into the center of a thigh registers 160°F (about 3 hours). Remove the turkey from the oven and allow to rest for 20 minutes before carving.

~Recipe from Michael Symon

Ravioli with Marsala and Mushroom Sauce

Ingredients:

• 1 lb Mushroom Ravioli
• 1 1/2 Tablespoons butter
• 8 ounces mushrooms, sliced
• 3 ounces shallots, diced (I used an onion)
• 1 cup Marsala wine
• 1 teaspoon thyme
• 2 teaspoons fresh parsley, chopped
• 1/4 teaspoon pepper
• 3/4 cup heavy cream

Directions:

1. Cook the ravioli according to package directions.
2. Melt the butter over medium heat in a skillet. Saute the mushrooms, then set aside. Add more butter to the same skillet, if needed, and turn the heat down to medium-low. Add the shallots, cover, and cook for 5 minutes.
3. Add the Marsala wine, thyme, parsley, and pepper. Stir until the liquid is reduced to 2-3 Tablespoons. Add the cream and stir constantly until reduced by half. Stir the mushrooms into the sauce, then spoon onto the ravioli.

*I used onion instead of shallots because it was what I had. They take a little longer to saute.

~recipe adapted from romanosathome.blogspot.com

Breakfast Casserole with Sausage, Hashbrowns, and Eggs

Ingredients:

• 1/2 pound Italian sausage
• 1 medium white onion, peeled and diced
• 3 gloves garlic, minced
• 1 red bell pepper, cored and diced
• 1 green bell pepper, cored and diced
• 8 eggs, beaten together
• 1 (20 ounce) bag frozen southern style hash browns, thawed
• 1 cups shredded cheddar cheese
• 1/4 teaspoon black pepper
• salt, to taste

Directions:

1. Heat oven to 350°F.
2. Add the sausage to a large saute pan on medium-high. Cook over medium-high heat until halfway browned. 
3. Add onion, bell peppers, and garlic and cook until onion is almost translucent and sausage is completely browned. Remove from heat and place in a large bowl.
4. Add hash browns, cheese and beaten eggs to the large bowl and mix until all are well combined.
5. Spray baking dish with cooking spray.
6. Add mixture from bowl to the baking dish. 
7. Bake in middle of oven for 45-60 minutes.

~Recipe from Mikaila

Pumpkin Chocolate Chip Cookies

Prep. time: 15 min
Cook time: 15 min
Yields: 60 cookies

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup white sugar
• 1 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 cups (12- ounce bag) milk chocolate chips, not semisweet
• nonstick cooking spray or parchment paper

Directions:

1. Heat oven to 350°F. Spray cookie sheets with nonstick spray or line them with parchment paper.
2. Using a mixer, beat the butter until smooth. beat in the white and brown sugars, a little at a time, until mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. 
3. In a large bowl, whisk together the flour, baking soda, salt cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. 
4. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. 
5. Remove the cookie sheets from the oven and let rest for 2 minutes. Take the cookies off with a spatula and cool them on a wire rack.

Cinnamon-Rhubarb Muffins

Ingredients:

• 2 cups all-purpose flour
• 3/4 cups granulated sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup sour cream 
• 8 Tablespoons butter, melted and cooled slightly
• 2 eggs
• 1 teaspoon vanilla
• 1-1/2 cups 1/4-inch-diced rhubarb
• 3 Tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon

Directions:

1. Position a rack in the center of the oven and heat the oven to 400°F. Grease and line muffin tin.
2. In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.
3. In a medium bowl, whisk together the sour cream, melted butter, eggs and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.
4. Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.
5. In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 teaspoon of the cinnamon-sugar mixture over each muffin.
6. Bake the muffins until they're golden brown, spring back most of the way when gently pressed, and pick inserted in the center comes out clean, 18 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Serve warm.

~Recipe from bakersdaughter.typepad.com

Tomato Tart

Ingredients:

• 4 Tablespoons butter
• 2 whole large onions, halved and sliced thin
• salt & pepper, to taste
• 2 whole storebought crusts (or 1 good sized homemade crust)
• 1-1/2 cups grated fontina cheese (or Monterey Jack)
• 1/4 cup grated Parmesan
• 1/4 cup grated Gruyere (or Swiss)
• 3 cups Cherry Tomatoes, washed and dried
• 1 whole egg
• 1/4 cup milk
• 16 whole basil leaves, chiffonade

Directions:

1. Heat a large skillet over medium-low heat. Add butter, onions, salt and pepper and cook for 20 to 25 minutes, stirring occasionally until the onions are soft and deep golden brown. Set aside.
2. Preheat the oven to 450°F.
3. Smush both pie crusts into a ball, knead it around a bit to combine them, then roll it out into one large, thin crust. Lay onto a shallow quarter sheet pan, a tart pan, or cut in half and use 2 standard pie pans. Sprinkle on the cheeses in a single layer, then lay on the caramelized onions, then sprinkle the tomatoes over the cheese.
4. Mix together the egg and milk in a small bowl and brush it all over the crust around the edge of the tart. Bake the tart for 15 to 18 minutes, watching carfeully to make sure the crust doesn't burn. (The tomatoes should be starting to burst apart, with some dark/roasted areas on the skin, and crust should be deep golden brown.) If the crust is getting brown too fast, reduce heat to 425°F.
5. Remove the tart from the oven and allow it to sit for 5 minutes. Sprinkle the basil all over the top. Cut into squares and serve!

*I halved the recipe as shown in the picture above (I didn't halve the onions as I love caramelized onions.)

~Recipe adapted from thepioneerwoman.com

Zucchini Brownies

Ingredients:

• 2 cups flour
• 3 Tablespoons cocoa powder
• 1 1/2 teaspoons baking soda
• 1 1/4 cup sugar
• 1 teaspoon salt
• 2 cups shredded zucchini
• 1/2 cup oil
• 2 teaspoons vanilla

Directions:

1. Mix dry ingredients, then add the wet ingrednients. Stir until well mixed.
2. Spread in a greased 9x13" pan.
3. Bake with milk chocolate frosting (recipe below).

Frosting ingredients:

• 3 Tablespoons butter, softened
• 2 Tablespoons cocoa powder
• 1/4 cup milk (more or less depending on consistency)
• 1 cup powder sugar (more or less depending on consistency)
• 2 teaspoons vanilla

Frosting directions:

1. Mix all frosting ingredients together, adding more or less milk and powder sugar to get a creamy consistency.
2. Top brownies when they have cooled, so the frosting doesn't just thin out and melt off.

~recipe adapted from thecraftingchicks.com

Beef Enchiladas with Zucchini

Ingredients:

• 1 pound ground beef
• 9 medium size tortillas
• 1 small onion, chopped
• 1/2 or 1 small zucchini diced
• 1 (10 oz) can enchilada sauce
• 1 (10 oz) can tomato soup
• 8 oz shredded cheddar cheese

Directions:

1. Preheat oven to 350°F and grease a 9x13 dish.
2. In a large skillet, saute onions for a few minutes. Add ground beef and cook about halfway through before adding zucchini. 
3. In a medium bowl add both cans of enchilada sauce and tomato soup and stir together. (I enjoy mild foods, if you would like spicier enchiladas use 2 cans enchilada sauce rather then cutting the spice with tomato soup. Put about 2 Tablespoons of sauce in the bottom of the baking dish and spread evenly.
4. When meat is cooked through and vegetables are cooked to opaque in color add half of the enchilada mixture.
5. Warm tortillas in the microwave or oven, so it's easier to roll up.
6. Remove skillet from the heat. Place about 1/4 cup of ingredients in the center of the tortilla. Top with a small amount of shredded cheese, roll up and place folded side down in the baking dish. Repeat process for all of the tortillas, making sure to squish enchiladas together so they all fit. *I placed 5 vertically and 3 horizontally in my dish.
7. Spoon remaining enchilada mixture over the top of the enchiladas. Finish with the remaining cheese.
8. Cook in oven for 20 minutes and serve!

~Recipe by Mikaila

Strawberry Rhubarb Crisp

Prep: 15 min.
Cook: 45 min

Ingredients:

• 1 cup white sugar
• 3 Tablespoons all-purpose flour
• 3 cups sliced fresh strawberries
• 3 cups diced rhubarb
• 1 1/2 cups all-purpose flour
• 1 cup packed brown sugar
• 1 cup butter
• 1 cup rolled oats

Directions:

1. Preheat oven to 375°F
2. In a large bowl, mix white sugar, 3 Tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
3. Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
4. Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

~Recipe from Nora via allrecipes.com

Baked Parmesan Zucchini Crisps

Prep time: 15 min
Cook time: 15 min

Ingredients:

• 1 cup all-purpose flour
• 2 cups Panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 small zucchinis or 1 large zucchini, thinly sliced to about 1/4-inch thick rounds
• 3 large eggs, beaten, 
• 1 teaspoon dried oregano
• salt & pepper

Directions:

1. Lay out a couple paper towels and place the zucchini rounds on the paper towels, Sprinkle zucchini with salt on both sides. Cover zucchini slices with more paper towels and press down on them. Leave for about 20 minutes. After 20 minutes you will notice that the paper towels are wet and the zucchini slices pretty dry.
2. Preheat oven to 400°F. Line a large baking sheet with parchment paper or wire rack.
3. In a shallow plate, combine Panko breadcrumbs, Parmesan cheese, oregano and season with salt and pepper.
4. In a 3rd plate beat eggs, with salt and pepper.
5. Start dredging zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Place zucchini slices on prepared baking sheet.
6. Repeat until all zucchini slices are done. One large baking sheet was enough for me.
7. Bake 15 to 30 minutes, or until the zucchini rounds are golden and crispy.
8. Serve with your favorite dip.

Recipe from Stephanie via jocooks.com

Bacon Wrapped Chicken

Ingredients:

• 1 pounds boneless, skinless chicken breasts (thighs also work)
• 1/4 teaspoon sea salt
• 1/8 teaspoon ground pepper
• 1/8 teaspoon garlic powder
• 1 packages regular cut bacon
• 1/3 cup honey
• 1/2 cup mustard (I used honey mustard)
• 3 Tablespoons apple cider vinegar
• dash cayenne (optional)

Directions:

1. Preheat oven to 400°F, making sure the oven rack is about 1/3 away from the oven top. Sprinkle, chicken breasts lightly with sea salt, ground pepper and garlic powder.
2. Line a baking pan with a baking sheet or foil (to collect drippings)and cooking rack. Slice chicken strips to about 1 1/2 inches thick and wrap in a slice of bacon. Place each on a wire rack set over the baking pan.
3. Mix the honey, mustard vinegar and cayenne (optional) in a small mixing bowl until combined.
4. Baste the top of the bacon wrapped chicken strips with honey mustard mixture and place in the oven for about 12-15 minutes or until lightly browned on top. Remove the pan from the oven and flip over chicken strips with a pair of kitchen tongs. Baste the other side of the strips with mixture and return to the oven for another 12-15 minutes or until bacon is crispy.
5. Remove from oven and serve.

~Recipe adapted from paleocupboard.com

Zucchini Cheddar Corn Muffins

Yield: 18 muffins
Prep: 15 min.
Cook time: 15 min.

Ingredients:

• 1 cup all-purpose flour
• 1 cup course ground yellow cornmeal
• 4 Tablespoons granulated sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoons salt
• 1 cup buttermilk
• 3 Tablespoons unsalted butter, melted and cooled
• 3 Tablespoons canola oil
• 2 large eggs
• 1/2 cup shredded zucchini, squeezed and drained on paper towels
• 1/2 cup sweet corn kernels (you can use frozen corn)
• 1 cup shredded Cheddar cheese

Directions:

1. Preheat the oven to 400°F. Fill a regular-size muffin pan with paper muffin cups or spray with cooking spray. Set aside.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
3. In a medium bowl, whisk the buttermilk, melted butter, canola oil, and eggs until well blended. Pour the liquid ingredients over the dry ingredients and mix with a rubber spatula until combined. The batter will be lumpy. Fold in the zucchini, corn, and shredded cheese. Divide the batter evenly among the muffin cups.
4. Bake for 15 minutes, or until the tops are golden and a toothpick inserted into the center of the muffin comes out clean. Transfer the pan to a rack and cool for 5 minutes. Remove muffins from pan and serve.

~Recipe adapted from twopeasandtheirpod.com

Cinnamon Apple Energy Balls

Total time: 10 mins
Yields: 12-14 balls

Ingredients:

• 1/2 cup pitted dates
• 1 cup dried apples (not freeze dried, you want the chewy ones)
• 1/2 cup oats
• 1/2 teaspoon cinnamon

Directions:

1. Combine all of the ingredients in a food processor and process until it forms a thick paste.
2. Using about a tablespoon of the mixture, roll into balls. If you want the little bites, use about 1/4 teaspoon.

~Recipe from thenymelrosefamily.com

Honey Thyme Carrots

Ingredients:

• 16 ounce bag baby carrots
• 2 Tablespoons butter
• 2 Tablespoons brown sugar
• 1 Tablespoon Thyme
• Salt & pepper, to taste

Directions:

1. Melt butter in a medium saucepan on medium heat.
2. Add brown sugar, thyme and salt and pepper.
3. Stir to combine and dissolve brown sugar.
4. Add carrots and cook until you can prick carrots with a fork.

~recipe from Mikaila

Mongolian Beef (Copycat P.F. Chang's)

Ingredients:

• 1-2 pounds beef, cut into strips (suggestion: flank steak or stir fry beef strips)
• For the marinade:
• 1/2 teaspoon baking soda
• 1 teaspoon sugar
• 1 Tablespoon corn starch
• 1 Tablespoon soy sauce
• 1 teaspoon rice vinegar
• 2 Tablespoons vegetable oil
• For the sauce:
• 4 teaspoons vegetable oil
• 1 1/2 teaspoons ground ginger
• 2 Tablespoons minced garlic
• 1 cup soy sauce
• 1 cup water
• 1 2/3 cup brown sugar
• 3 Tablespoons cold water + 1 1/2 Tbalespoons corn starch
• Optional: sliced green onions, sesame seeds.

Directions:

1. Combine all marinade ingredients in a small bowl and whisk until combined. Pour into a zip-lock back with beef strips, seal and chill 1 hour or overnight.
2. Drain marinade from zip-lock and set beef aside.
3. In a medium sauce pan combine sauce ingredients. Stir and heat over medium high heat until brown sugar has dissolved. While sauce is cooking, whisk together corn starch and water in a small bowl until corn starch is dissolved. Bring sauce to a boil, then reduce heat to medium low and stir in corn starch-water mixture. Allow sauce to thicken slightly, then remove from heat. 
4. In a large pan or skillet pan or skillet, cook beef strips over medium high heat until cooked through (5-8 minutes) turning strips over throughout to ensure even cooking, reduce heat to medium. Add 1/2 - 1 cup sauce (depending on how "saucy" you want your beef). Stir and cook 1-2 minutes longer.
5. Serve over rice with green onions and sesame seeds if desired.

*Note: This recipe makes a large batch of the sauce, more than you will need for your beef. You may half the recipe if you'd like, or we like to use the extra over rice.

~Recipe adapted from cremedelacrumb.com

Lemon Zucchini Bread with Lemon Glaze

Ingredients:

• 2 cups flour
• 1/2 teaspoons salt
• 2 teaspoons baking powder
• 2 eggs
• 1/2 cups canola oil
• 1 1/3 cups sugar
• 2 Tablespoons lemon juice (1/2 lemon)
• 1/2 cup buttermilk
• zest of 1 lemon
• 1 cup grated zucchini
• Glaze ingredients:
• 1/2 cup powdered sugar
• 2 Tablespoon lemon juice (1/2 lemon)

Directions:

1. Mix flour, salt and baking powder in a medium bowl and set aside.
2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
3. Fold in zucchini until it is mixed well.
4. Add dry mixture to the wet mixture and blend all together until well combined.
5. Pour batter into grease 9x5 loaf pan.
6. Bake at 350°F for 40-45 minutes.
7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

~Recipe adapted from lilluna.com

Uncle Rich's Flank Steak

Ingredients:
2 Lbs Flank steak
2 tsp garlic powder
1/2 Cup peanut oil
1/2 soy sauce
1 onion sliced
sprinkle sesame seeds

Directions:

1. Put all ingredients in a bag and marinate Flank steak in bag for 24 hours.
2. Take onions from bag and saute in a pan (medium-low temp) until caramelized
3. Grill Flank steak to medium (2-3 minutes per side)
4. Remove Flank steak from grill, tent with foil, and let sit for 10 minutes
5. Slice very thin, across-grain of steak
6. Serve with sauteed onion

~Recipe from Uncle Rich via Nora

Pea and Lemon Risotto

Ingredients:

• 1 cup Arborio rice
• 1/2 cup peas
• 1/4 cup lemon juice
• 1/2 cup Parmesan
• 3 cups vegetable stock
• 2 Tablespoons butter

Directions:

1. Warm stock in a small sauce pan.
2. Heat a large sauce pan on high. Add butter and rice. Cook till the rice starts to brown and smells nutty.
3. Add a couple ladles of stock into rice, stir around a few times. Let sit until liquid is mostly absorbed. Add another ladle of stock and stir to combine, let sit until liquid is mostly absorbed. Continue this until you use all the stock and the rice is cooked. (If you find the rice to not be completely done, go ahead and add water until using the same process until rice is cooked through). Note: do not stir contentiously or you'll end up with a starchy mess.
4. When rice is cooked through, add peas (they can be frozen), lemon juice and Parmesan. Stir to combine and serve!

~Recipe adapted from sayrecipes.com

Basil Shrimp

Serves: 9
Prep time: 25 minutes
Cook time: 5 minutes
Ready in: 1 hour 30 minutes

Ingredients:

• 2 1/2 Tablespoons olive oil
• 1/4 cup butter, melted
• 1 1/2 lemon, juiced
• 3 Tablespoons Dijon mustard
• 1/2 cup minced fresh basil leaves
• 3 cloves garlic, minced
• salt, to taste
• white pepper, to taste
• 3 pounds fresh shrimp, peeled and deveined
• skewers

Directions:

1. In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
2. Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.
3. Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turn once, or until opaque.

*I had cut the recipe in half when I made it (as shown in picture).

~Recipe from allrecipe.com

Vegetable Foil Grill Pack

Ingredients:

• Foil
• Italian dressing
• 1 zucchini, chopped
• 1/2 red onion, chopped
• 1 bell pepper, chopped

Directions:

1. Place cut vegetables in a bowl. Drizzle Italian dressing over them and stir to insure all the vegetables are coated.
2. Make a large pocket using foil.
3. Place all cut vegetables inside foil .
4. Seal edges of foil packet and place on heated BBQ or in oven (on a sheet pan) at 400 degrees.
5. Cook for about 20 minutes. Carefully remove foil packet (take care to not puncture foil). Place packet on large plate and open packet carefully as the steam will be very hot. 
6. Serve and enjoy!

~Recipe from Mikaila

Auntie Annes' Pretzels Copycat

Ingredients:

1. 2 cups milk
2. 1 1/2 Tablespoons active dry yeast (2 packets)
3. 6 Tablespoons packed light-brown sugar
4. 4 Tablespoons butter, at room temperature
5. 4 1/2 cups all-purpose flour, plus an up to an additional 1/2 cup as needed
6. 2 teaspoons fine salt
7. 1/3 cup baking soda
8. 3 cups warm water
9. coarse salt, to taste
10. 6 Tablespoons butter, melted

Directions:

• Warm milk in a microwave safe bowl in microwave (or alternately over stove top in a small saucepan) until temperature of milk reaches 110 degrees, about 1 1/2-2 minutes on HIGH power. Pour milk along with yeast into the bowl of an electric stand mixer and whisk together until yeast has dissolved, let rest 5 minutes. Add brown sugar, 4 teaspoons softened butter, 1 cup flour and 2 teaspoons fine salt to milk mixture and using the whisk attachment, stir until blended. Switch attachment to a dough hook, add remaining 3 1/2 cups flour and knead mixture on medium low speed until elastic. Mix in up to an additional 1/2 cup flour, as needed, until dough pulls away from the side of the bowl. Cover bowl with plastic wrap and allow dough to rise in warm place until doubled in size, about 1 hour.
• Preheat oven to 450 degrees. Line two baking sheets with Silpats or parchment paper (alternatley you could grease them). Punch dough down several times to release any air pockets. Divide dough 12 equal pieces (the easiest way to do this is to divide the dough in half, then divide the halves into halves then those into thirds). Cover divided dough loosely with plastic wrap (just to prevent a dry crust from forming on the outside) and roll each piece out into long, thin rope about 32-36 inches long (I found working on a non-floured to very very lightly floured surface worked best, I began with a lightly floured surface and realized it was much harder to get more stretch, plus it was much faster to roll them out when working on a less-no flour surface). Form dough rope into a pretzel shape.
• In a shallow bowl, whisk together baking soda and warm water then fully immerse pretzel into water mixture and allow excess water to drip off. Place on prepared baking sheet, reshape as needed and sprinkle to taste with coarse salt. Repeat this process with remaining dough. Bake pretzels in preheated oven 7-11 minutes until golden brown (note that you will likely only be able to cook 6 at a time among the two baking sheets) remove from oven and brush top and bottom of pretzel with melted butter. Serve warm. Reheat in microwave or in a warm oven once they've cooled, if desired.

~Recipe from cookingclassy.com

Black Bean Brownies

Total Time: 50 min
Prep: 15 min
Inactive: 15 min
Cook: 20 min

Ingredients:

• Butter, for greasing pan
• 3/4 cooked black beans
• 1/2 cup vegetable oil, or olive oil
• 2 eggs
• 1/4 cup unsweetened cocoa powder
• 2/3 cup sugar
• 1 teaspoon instant coffee or espresso
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips, divided
• 1/3 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup confectioners' sugar, for dusting

Directions:

1. Preheat the oven to 350°F. Grease a 9 by 9-inch square baking pan.
2. In a blender, puree the beans with the oil. 
3. Add the eggs, cocoa sugar, coffee, and vanilla.
4. Melt half the chocolate chips and add to the blender. Blend on medium-high until smooth.
5. In a small bowl, whisk together the flour, baking powder, and salt. Add to the blender and pulse until just incorporated.
6. Stir in the remaining chocolate chips. Pour into the prepared pan.
7. Bake until the surface looks somewhat matte around the edges and still a bit shiny in the middle, about 20 minutes.
8. Let cool at least 15 minutes before cutting and removing from the pan.
9. Dust with confectioners' sugar and serve.

~Recipe by Melissa d'Arabian from foodnetwork.com

Broccoli Salad

Ingredients:

• Salad:
• 5 cups broccoli florets, (I blanched them so it was easier for my toddler to eat it)
• 1/2 pound bacon, fried & crumbled
• 2/3 cups raisins
• 1 small red onion, chopped
• Dressing:
• 1 cup mayonnaise
• 1/2 cup sugar
• 1 1/2 Tablespoons white vinegar

Directions:

1. Combine broccoli florets, bacon, raisins, and onions in a large bowl.
2. In separate bowl, whisk together mayo, sugar, and vinegar. Give sugar time to dissolve.
3. Pour the dressing over the broccoli mixture. Stir well.
4. Chill in refrigerator for at least 1-2 hours before serving.

*This serves a large group as a side.

~Recipe adapted from twotwentyone.net

Sesame and Mushroom Soba Noodles

Ingredients:

• 4-6 ounces soba noodles
• 1 Tablespoon toasted sesame oil
• splash of olive oil or vegetable oil for the pan
• 1 cup sliced mushrooms (recommended: shiitake)
• 2 cloves of minced garlic
• 2 cups chopped napa cabbage
• 1/2 cup chopped scallions
• 1 Tablespoon soy sauce
• 1-2 teaspoons of mirin
• splash of rice vinegar
• splash of ponzu (optional)
• sriracha (optional)
• a few Tablespoons sesame seeds for garnish

Directions:

1. Cook the soba noodles on salted boiling water for about 8-12 minutes, or until they're done but still al dente.
2. When soba noodles are done, rinse under cold water. Drain well and transfer to a large bowl. Toss the noodles with a tablespoon of sesame oil and chill the noodles in the fridge. The sesame oil will keep them from becoming gummy.
3. Meanwhile, in a large skillet heat the olive oil. Add mushrooms and cook, stirring occasionally until they begin to wilt down. Add garlic, cabbage, half the scallions and soy sauce and cook for another few minutes. Add the mirin and cook until everything is soft. Remove from heat and set aside to cool for a few minutes.
4. Toss the veggies with the soba noodles, a splash of rice vinegar and the rest of the scallions.
5. Taste and adjust seasonings with your choice(s) of ponzu, more soy sauce and/or sriracha.
6. Serve at room temp, or chill until ready to serve. Top with sesame seeds.
7. Store in the fridge in an airtight container for up to a few days.

~recipe adapted from loveandlemons.com

Mediterranean Couscous

Ingredients:

• 1 cup dry couscous
• 1.5-2 Tablespoons olive oil
• 1/4 cup chopped green onions (scallions)
• 1 lemon, juiced
• Handful of spinach, chopped
• Fresh basil leaves to taste, chopped
• 1 tomato, diced
• 1/2 cucumber, diced
• 2 full grinds of pepper
• 3-4 ounces feta cheese, crumbled

Directions:

1. Boil 1 cup of water in a saucepan. Remove water from heat and immediately put dry couscous in pan. Stir and cover the saucepan and let sit for 8-10 minutes, until water is fully absorbed (but couscous should not be too dry).
2. Add all of the ingredients, substituting, increasing or decreasing to taste.
3. Mix well. Either serve immediately warm, or put in the fridge to cool and eat as a cold salad.
4. Enjoy!

~Recipe from Stephanie M.

Breaded Ranch Chicken

 Ingredients:

• 1/2 cup Panko bread crumbs
• 1/4 cup grated Parmesan cheese
• 2 teaspoons garlic powder
• 1 envelope Ranch seasoning mix
• 5 teaspoons butter, divided
• 6 boneless chicken breasts

Instructions:

1. Melt 1 teaspoon butter in a shallow bowl. In another shallow bowl, combine Panko, cheese, garlic powder, and Ranch seasoning mix.
2. Dip chicken in butter, then roll in bread mixture to coat, pressing the bread into the chicken breast.
3. Melt remaining 4 teaspoons butter in a large frying pan. Once melted, place breaded chicken into pan. Cook for about 5 minutes or until golden brown. Turn and cook for an additional 3-5 minutes. Chicken is cooked when the center is no longer pink (165°F).

~Recipe from lovepomegranatehouse.com

Grilled Ginger Sesame Chicken Salad

Ingredients:

• Marinade and dressing:
• 1/4 cup soy sauce
• 3 Tablespoons fresh ginger, peeled and finely chopped
• 1/4 cup canola oil
• 2 Tablespoons hoisin sauce
• 1 Tablespoon sesame oil
• 1 teaspoon sriracha sauce
• 1 teaspoon kosher salt
• 2 large chicken breasts, boneless and skinless
• 1/4 cup red wine winegar
• 1/4 cup finely chopped green onions (white and green parts)
• Salad
• 1 lb Napa cabbage, very thinly sliced
• 2 carrots, grated
• 3 green onions, thinly sliced
• 2/3 cup freshly cut cilantro leaves, coarsely chopped
• 1/2 cup slivered almonds, dry toasted
• 1 teaspoon white sesame seeds, toasted

Directions:

1. Whisk together the soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha, and salt to make the marinade. Put the two chicken breasts in a gallon sized zip-top bag and add 3-4 tablespoons of the marinade over the chicken. Reserve the rest of the marinade for the dressing. Squeeze the air out of the bag so that the marinade comes into contact with the meat. With a meat pounder (or heavy pan, or empty bottle), pound the breasts to a uniform thickness. This will allow them to cook evenly and also help tenderize the meat. Allow the flattened chicken breasts to marinade 30 minutes.
2. To the reserved marinade, add in the vinegar and green onions. Now we have the dressing.
3. To a hot grill pan (yes, an outdoor grill or 'regular' pan is fine), add the marinated chicken breasts. Cook them about 4 minutes per side or until there is no signs of pink and juice runs clear when pierced with a small, sharp knife. Transfer the chicken to a cutting board and allow them to rest 15 minutes. After 15 minutes, you will cut them crosswise into 1/4" inch thick slices.
4. In a large bowl, add the cabbage, carrots, green onions, cilantro, half of the sesame seeds, and half the almonds. Add the chicken and mix together. Add just enough of the dressing to coat the salad lightly and toss together.
5. Distribute salads to 4-6 plates. Re-whisk the dressing and drizzle a little over each salad. Garnish with the remaining almonds and sesame seeds on each plate.

~Recipe from menumusing.blogspot.com

Sautéed Zucchini and Corn Over Ravioli

Ingredients:

• 2 Tbalespoons unslated butter
• 1 large or 2 small leeks, halved & sliced crosswise into very thin half moons and washed well (after cutting)
• Course salt & pepper, to taste
• 1 medium zucchini or yellow squash
• 2 ears corn, kernels removed
• 2 Tablespoons heavy cream or half & half
• 1/4 chiffonade of basil
• Store bought ravioli (I used mushroom ravioli for the picture above)

Directions:

1. Melt butter in a large skillet over medium-high heat until foamy. Add leek and season with salt. Cook, stirring frequently, until leek is translucent, about 2 minutes. Add zucchini and corn and cook until tender and color is bright, about 2 minutes.
2. Meanwhile, cook ravioli in a large pot of boiling water, to package directions.
3. Stir in cream and basil and season with salt and pepper. Serve over ravioli.

~Recipe adapted from Martha Stewart Cooking School book

Red-Leaf Salad with Roasted Sweet Potatoes

Serves: 4
Prep: 15 minutes
Total Time: 40 minutes

Ingredients:

• 2 sweet potatoes, peeled & cut into 1-inch chunks
• 1 medium red onion, quartered
• 2 Tablespoons olive oil
• course salt & ground black pepper
• 1 package (10 ounce) frozen cut green beans, thawed
• 1/3 cup walnuts
• 1 cup plain low fat yogurt
• 2 Tablespoons white-wine vinegar
• 1 garlic clove, minced
• 1 head (10 ounce) red-leaf lettuce, torn bite size

Directions:

1. Preheat oven to 450°F.
2. On large rimmed baking sheet, toss together sweet potatoes, onion, and oil, season with salt & pepper. Roast until sweet potatoes are tender, about 20 minutes.
3. Add green beans and walnuts to sheet; toss. Roast until green beans are tender, about 5 minutes.
4. Meanwhile, in a small bowl, whisk together yogurt, and garlic; season dressing with salt & pepper. 
5. Top lettuce with roasted vegetable mixture; drizzle with dressing.

~Recipe from Real Food Magazine, 2008

Taco Casserole

Ingredients:

• 1 7 oz bag Nacho Cheese Doritos, crushed
• 1 lb ground beef
• 1 package taco seasoning, mixed according to directions
• 1 (8 oz) package shredded cheddar cheese
• 1 (8 oz) package shredded Mozzarella cheese
• shredded lettuce
• sliced tomato
• black olives, sliced

Directions:

1. Cook ground beef and add taco season package as directed.
2. Layer ingredients in a 9x13 pan: ground beef, crushed chips, cheese, and olives. 
3. Bake at 350°F for 15 minutes.
4. top with lettuce and tomatoes.

(I also added hot sauce)

~Recipe adapted from ilgilibilgili.com

Chopped Thai Chicken Salad

Ingredients:

• Salad:
• 2 boneless skinless chicken breasts
• 1 small head green or white cabbage (2 cups shredded)
• 1 large carrot (1 1/2 cups shredded)
• 1 green papaya (1 1/2 cups shredded)
• 1/2 cup fresh cilantro
• 1/2 cup green onions
• 1/2 cup chopped peanuts
• Dressing
• 2 cloves garlic (minced)
• 3 bird's eye chili peppers (sub 1/2 teaspoon minced hot peppers) (optional)
• 2 Tablespoons soy sauce
• 2 Tablespoons vinegar
• 2 Tablespoons sugar
• 1 Tablespoon fresh lime juice
• 1 Tablespoon oil
• 1/2 teaspoon fish sauce
• 1/4 cup peanut butter
• 1/4 cup water

Directions:

1. Bring a large pot of water to boil. Add the chicken breasts, cover, and cook  for 15-20 minutes. When the chicken is done, remove from heat, drain water, let cool, and shred with two forks.
2. Chop the cabbage into very thin pieces, like it would be for coleslaw. Peel and grate the carrots. Cut off the skin, remove the seeds, and grate the papaya. Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.
3. Mince garlic by using a press or a small grater and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth. Add the peanut butter and water and whisk until smooth and creamy.
4. Toss the salad with the dressing. Add the crushed peanuts. Serve chilled. 

*Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.

~Recipe from pinchofyum.com

Hasselback Potato

Ingredients:

• 1 medium size potato per person (Any potato will work)
• 2 Tablespoon fat of choice: olive oil, butter, coconut oil, lard or tallow
• seas salt & black pepper, to taste

Directions:

1. Preheat oven to 425°F.
2. Wash & dry potatoes
3. Cut straight slits in the potatoes, leaving the bottom intact. Try to evenly space the slices 1/8-inch to 1/4-inch apart. 
4. Bruch the potatoes with approximately half your fat choice. (Don't worry about getting oil between the slices yet.
5. Place potatoes into a baking dish, and season with sea salt and pepper.
6. Bake the potatoes for 30 minutes, then remove the pan from oven and brush the potatoes again with fat - make sure some of the fat drips down into the space between the slices.
7. Bake another 30-40 minutes, until the potatoes are crispy on the edges and easily pierced in the middle with a knife.

~Recipe from paleoeatsandtreats.com (courtesy of Stephanie M)

Raw Kale Salad

Ingredients:

• 3 Kale leaves (raw)
• 1/4 orange
• 1 Tablespoon olive oil
• 1 Tablespoon champagne vinegar
• 1/8 cup feta cheese
• 1/8 cup almonds
• Handful dried cranberries

Directions:

1. Chop kale, removing hard stems.
2. To make dressing: squeeze orange and mix the juice with olive oil and champagne vinegar. 
3. Sprinkle feta cheese, almonds and cranberries over kale.
4. Top with dressing and enjoy!

~Recipe from Stephanie M.

American Triffle

Ingredients:

• 1 package vanilla pudding, prepared according to package
• 1 (16 oz) package blueberries
• 1 (16 oz) package strawberries, sliced (leave one whole with green removed)
• 1 pint whipping cream, whipped with powder sugar & vanilla extract
• 1 angel food cake, cut into bite size pieces

Directions:

You can layer the ingredients how ever you would like, but my layers are as follows:

1. pudding
2. angel food cake
3. whip cream
4. strawberries
5. angel food cake
6. pudding
7. whip cream
8. blueberries
9. angel food cake
10. pudding 
11. whip cream
12. strawberries
13. blueberries
14. the rest of the whip cream
15. strawberry star with a few randomly placed blueberries

*How to make whip cream: Place whipping cream in a metal or glass bowl. Whip until soft peaks, then add powder sugar and vanilla extract, to taste. Whip to stiff peaks and enjoy! (It will whip faster if you place the bowl and whisk in the freezer prior to whipping the cream.

~Recipe from Mikaila

Cheese Sticks (Baked)

 

Ingredients:

• 12 cheese sticks
• 2 Tablespoons Flour
• 5 Tablespoons breadcrumbs (you can also use Panko bread crumbs)
• 2 Tablespoons Parmesan Cheese
• 1 egg, whisked together
• Cooking spray
• 2 teaspoons dried parsely
• salt & pepper, to taste

Directions:

1. Cut the 12 cheese sticks in half horizontally. Place in freezer bag and freeze completely.
2. Preheat oven to 400°F. Prepare baking sheet with foil or silicon mat.
3. Prepare dredging dishes: 1 bowl flour, 1 bowl egg, 1 bowl breadcrumb combined with Parmesan, dried parsley, salt, pepper.
4. To bread the cheese sticks: roll one frozen cheese stick half in flour, egg, then breadcrumb mixture. Place on baking sheet and repeat covering all cheese sticks.
5. Spray top of cheese sticks with cooking spray (this gives them a more golden appearance when they are done).
6. Place in oven for 4 minutes. Watch closely, so they don't melt completely.

~Recipe adapted from trusper.com

Roasted Green Beans with Mushrooms, Balsamic, and Parmesan

Ingredients:

• 8 ounces mushrooms, sliced 1/2-inch slices
• 1 lb green beans (I used frozen French style)
• 1 1/2 Tablespoons olive oil
• 2 Tablespoon balsamic vinegar
• salt & black pepper, to taste
• 2 Tablespoons finely grated Parmesan cheese

Directions:

1. Preheat oven to 450°F. Prepare a large cooking sheet with foil or silicon mat.
2. Put green beans and mushrooms into a Ziploc bag or plastic bowl. Whisk together olive oil and balsamic vinegar and pour into Ziploc. Close bag, shake and squeeze bag until beans and mushrooms are lightly coated. 
3. Arrange on the prepared large cookie sheet. Spread them out so mixture is not crowded. 
4. Roast for 20 minutes. Season with salt and pepper, then sprinkle with finely grated Parmesan.

~Recipe adapted from kalynskitchen.com

Lemon Yogurt and Chia Muffins

Ingredients:

• Muffins
• 2 cups flour
• 3 Tablespoons chia seeds
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 8 tablespoons butter, softened
• 1 cup sugar
• 2 eggs
• 1 lemon, zested
• 1 teaspoon vanilla
• 1 cup Greek vanilla yogurt
• For Glaze:
• 1/2 cup powdered sugar
• 1-2 Tablespoons fresh lemon juice

Directions:

1. Preheat oven to 350°F. Prepare 12 cups muffin tin with non sick spray or liners.
2. In a small bowl combine flour, chia seeds, baking powder, baking soda and salt. Set aside. In an electric mixer, cream butter and sugar together until light and fluffy, about 2 minutes. Beat in eggs, one at a time, mixing well each addition. Mix in lemon zest and vanilla. Using a spatula mix in the flour and yogurt until just combined. Fill muffin tins about 2/3 of the way full. Bake for 18-20 minutes, until a tester comes out clean. Allow the muffins to cool in the pan for a few minutes, before removing to a wire rack.
3. While the muffins are cooling prepare the glaze. Whisk together the lemon juice and powdered sugar until smooth. Drizzle a little over the top of each muffin. Allow glaze to set before serving.

~Recipe from dinnersdishesanddesserts.com

Meatballs

Ingredients:

• 1 pound ground beef (I used a mixture of beef & turkey)
• 1 small onion, diced or grated
• 1 egg
• 1/4 cup milk
• 1/2 cup Panko breadcrumbs
• 1/2 teaspoon pepper
• dash salt
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon parsley (I used dried) (optional)
• 1/4 cup Parmesan cheese (optional) 

Directions:

1. Preheat oven to 400°F.
2. Mix all ingredients in a bowl.
3. Form the meatballs - any size will do, just note it will change cooking time.
4. Lay meatballs onto a cookie sheet lined with parchment, silicon mating or foil and cook. You should cook until the internal temperature is 165°F.
5. Place meatballs onto a paper towel to soak up any excess grease. You can freeze the meatballs for later use.
6. Enjoy!

~Recipe from Mikaila

Quesadilla

 

Ingredients:

• olive oil
• Flour tortillas
• 8 ounces cheddar cheese (or any good melting cheese), shredded
• 2 bell peppers, cut into strips
• 1 onion, cut into strips
• cooking spray
• 1 chicken breast, cooked and cut into small pieces

Directions:

1. Heat 2 teaspoon of olive oil in a large saute pan over medium-high heat. 
2. Add bell peppers and onions to pan and saute until onions are translucent. Remove onion and peppers from pan and set aside for assembly.
3. Spray the inside of the saute pan with cooking spray. Place one flour tortilla in the pan. Add a layer of cheese on to the tortilla, follow up with onion pepper mixture and chicken. Add another layer of cheese on top of all ingredients (the cheese is the glue to hold it all together) and finish with another tortilla. Wait for a few minutes for the cheese to start melting and the bottom tortilla to harden and turn light brown.
4. Spray the top tortilla with cooking spray and using a spatula flip the whole quesadilla in the pan. (If the tortillas get off-center you should be able to recenter it using a spatula and pulling the top tortilla by hand). Wait until cheese is completely melted and bottom tortilla is hardened and light brown.
5. Slide it out of the pan onto a plate or cutting board. Cut into wedges and serve.

*You could use any number of sauteed vegetables or proteins in your quesadilla!

~Recipe from Mikaila