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

Mediterranean Pasta Salad

Ingredients:

• 1 lb Rotini pasta
• 1 (12 ounce) Jar of roasted bell peppers, chopped (I used red, but you can also find a variety jar)
• 1 (12 ounce) Jar marinated artichoke hearts, chopped
• 1 (6 ounce) can black olives, sliced
• 3/4 cup Italian salad dressing

Directions:

1. Cook pasta to package directions, run under cold water in the colander and put in large bowl.
2. Add the bell peppers, artichoke hearts, olive slices and salad dressing. Toss with spoon to combine.
3. Taste and add more dressing if needed and enjoy!

*You can also add slices of thinly sliced salami.

~Recipe from Teri

Blueberry Banana Bread

Prep time: 15 minutes
Cook time: 35 minutes
Yield: 4 mini loaves or 1 regular loaf

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1 cup sugar
• 2 large eggs
• 1/4 cup buttermilk
• 1/2 teaspoon vanilla extract
• 3 ripe bananas, mashed
• 1 cup blueberries

Directions:

1. Preheat oven to 350°F. Lightly coat four 5 3/4-inch mini loaf pans with nonstick spray.
2. In a large bowl, combine flour, baking powder, baking soda and salt.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes. Beat in eggs, buttermilk and vanilla until well combined. Beat in bananas until well combined. Gradually add flour mixture to the sugar mixture at low speed, beating just until incorporated.
4. Add blueberries and gently toss to combine.
5. Scoop the batter evenly into the loaf pans. Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean.
6. Remove from oven and let cool for 15 minutes before inverting the cake onto a wire rack.

*Instead of using 4 mini loaf pans you can use 1 regular loaf pan and cook for 1 hour.

~Adapted from damndelicious.net

Saucy Korean Beef Stir Fry

Ingredients:

• 1 pound beef top sirloin or flank steak, sliced as thin as possible
• 1 small onion, sliced into very thin strips
• 2 Tablespoons cornstarch, divided

Marinade/Sauce

• 6 garlic cloves, minced
• 1 Tablespoon freshly grated ginger
• 3/4 cup soy sauce
• 1/4 cup water
• 1/2 cup Chinese rice wine, mirin or dry sherry 
• 1/3 cup granulated sugar
• 1/4 teaspoon black pepper
• 1-2 teaspoons Sriracha/Asian hot chile sauce

Stir Fry

• 3 Tablespoons sesame oil, divided
• 1 zucchini, thinly sliced
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, thinly sliced
• 2 cups mushrooms, sliced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions:

1. In an airtight container, whisk all of the marinade/sauce ingredients together. Spoon 1/2 cup of marinade/sauce into a gallon size freezer bag and whisk in 1 tablespoon cornstarch. Add beef and onions to freezer bag. Refrigerate both the meat/onions and the separate reserved sauce for 30 minutes-12 hours (longer the better).
2. When ready to cook, heat 1 tablespoon sesame oil in a wok or very large skillet over high heat. once very hot and rippling, remove meat and onions from the marinade and add to wok.
3. Break up any clumps in the meat and let cook for 1 minute, without stirring, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don't overcook or it won't be as tender! Transfer beef to a large plate and cover. Wipe wok with a paper towel.
4. Add 1 tablespoon cornstarch to reserved sauce and whisk until smooth.
5. Heat an additional tablespoon sesame oil in the wok over high heat. Add "stir fry" vegetables and saute for 1 minute. Add reserved sauce and bring to a simmer. Cook until sauce has thickened, about 1-2 minutes. Add beef back to skillet with vegetables and sauce and continue to cook until meat is cooked through and vegetables are crisp-tender, about 1 minute. Taste and add additional sriracha/salt/pepper if desired.
6. Serve over rice or noodles and garnish with scallions (optional).

~Adapted from carlsbadcravings.com

Mango Travel Treats

Yields: ~20

Ingredients:

• 1 cup Macadamia nuts
• 1/2 cup Almonds
• 1 cup dried mango
• 8-10 dates
• 1/3 cup coconut flakes (dried and unsweetened)

Directions:

1. Put nuts into the food processor and grind.
2. Add mango and blend some more, until mango is in smaller chucks.
3. Add dates and blend until the whole mixture is sort of gooey and sticks together well.
4. Form into bite sized bars. I got about 20 bars with this recipe.
5. Roll each bar in coconut to coat.
6. I refrigerated to firm up the bars and enjoy!

~Recipe from nourishpaleofoods.com

Bean and Cheese Tamales

Total time: 1hr 55 min
Prep: 45 min
Cook: 1 hr 10 min

Yields: 8 tamales

Ingredients:

• 1 Tablespoon canola oil
• 1/2 medium onion, chopped
• 1 Tablespoon chopped garlic
• 2 (15-ounce) can black beans, drained and rinsed
• 1 Tablespoon hot sauce
• 1 teaspoon chili powder
• Salt & pepper
• 2 cups cornmeal
• 1 teaspoon baking powder
• 1/2 stick cold unsalted butter, cut into cubes
• 1 cup chicken broth
• 1/2 cup grated cheese (I used cheddar)

Directions:

1. Put the oil into a small skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for another 30 seconds. Remove half and reserve it for the tamale dough.
2. To the pan with the remaining onions add the beans, hot sauce, chili powder and season with salt & pepper, to taste. Stir to combine and cook until heated through, about 5 minutes. Set aside to cool slightly.
3. In a large bowl combine the cornmeal, 1 teaspoon of salt and the baking powder. Cut the butter into the cornmeal using a form or a pastry blender. Add the broth, a little at a time, until the dough comes together. Mix in the reserved cooked onion and garlic.
4. Cut parchment paper into 8 (8 by 8-inch) squares. Spread 1/3 cup of the tamale dough onto the center of the paper and lightly press it into a circle. Put a heaping tablespoon of the beans on top with a tablespoon of cheese. Bring the 2 corners of the paper at the end of the rectangle up to encase the beans and cheese with the tamale dough. Fold the corners together a couple of times. Fold the other sides over to cover the seam and turn right side up. Continue this process with the remaining dough and filling.
5. Put a steamer basket into a large pot and add enough water to come just below the basket. Cover the pot and put it over medium-low heat to bring the water to a simmer. Put the tamales in the steamer basket. Cover and steam the tamales until dough is cooked through, about 1 hour, check after 30 minutes, you may need to add more water to the pot. Remove the tamales from paper wrapping and serve warm.

*I recommend trying to get tamale dough as thin as possible and add more then 1 tablespoon filling if possible. You may want to make a sauce for the top, melt cheese, or add hot sauce.

~Recipe from Sandra Lee's Sandra's Money Saving Meals on foodnetwork.com

Peanut Butter Protein Balls

Ingredients:

• 1 cup oatmeal
• 1/2 cup peanut butter (or other nut butter)
• 1/3 cup honey
• 1 cup coconut flakes
• 1/2 cup ground flaxseed (I used chia seeds)
• 1/2 cup mini chocolate chips
• 1 teaspoon vanilla extract

Directions:

1. Combine all ingredients in a large bowl.
2. Use a small scoop to  portion out ingredients and squeeze firmly to make a dense ball.
3. You can eat immediately but I choose to cool in the refrigerator, which helps the balls keep their shape.

~Recipe from Mikaila