Coconut Shrimp Curry

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Ingredients:

• For Shrimp Marinade:
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/7 teaspoon cayenne pepper
• 2 Tablespoons lemon juice
• 1 lb extra-large shrimp, peeled and deveined
• For the sauce:
• 1 Tablespoon vegetable oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 Tablespoon minced fresh ginger
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon salt or to taste
• 1/2 teaspoon turmeric
• 2 teaspoons ground coriander
• 1 teaspoon curry powder
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 can (5.5 oz) coconut milk
• fresh cilantro or parsley for garnish
• cooked rice for serving

Directions:

1. In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 15 minutes.
2. While the shrimp is marinating, heat the oil in a medium size pot. To it add the onion, and cook for 2 or 3 minutes. Stir in the ginger, garlic, pepper, salt, coriander, turmeric and curry powder.
3. Continue to cook over medium heat until the onion is translucent, another 2 minutes. Add the tomatoes with juices and all, stir well and cook for about a minute after which add the coconut milk, stir and bring to a boil. Cook for 5 minutes. Add shrimp with the accumulated juices from the marinade and cook for another 5 minutes or until the shrimp is pink and cooked through.
4. Serve over hot rice and garnish with cilantro or parsley.

~recipe from jocooks.com

Peanut Butter Cookies (Flour-less)

Ingredients:

• 1 cup peanut butter
• 1 cup sugar
• 1 egg
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon cocoa powder
• 1 teaspoon vanilla

Directions:

1. Preheat oven to 350°F.
2. Mix all ingredients in a bowl. 
3. Make walnut sized bowls of the dough (about a Tablespoon measure) and place on lined baking sheet.
4. Cook for 9 minutes.
5. Press each cookie down with fork and bake 1 minute longer.
6. Let cook slightly on baking sheet before moving to a cooling rack.

~Recipe from Jana

"Pasta" Primavera

Ingredients:

• 1 spaghetti Squash
• 2 Tablespoons extra-virgin olive oil
• 2 garlic cloves, crushed
• 1/2 teaspoon red pepper flakes (more to taste)
• 1/4 teaspoon ground garlic
• Freshly ground pepper (to taste)
• Sea salt (to taste)
• 2 Handfuls fresh organic spinach
• 1/3 cup sun-dried tomatoes
• 1/2 onion, chopped
• Protein of choice (2 organic chicken breasts, 10 large shrimp)
• Optional: Add in other vegetables (zucchini, broccoli, grape tomatoes, asparagus)
• Optional: Garnish with fresh basil and Parmesan when serving

Directions:

1. Preheat oven to 425°F
2. Cut spaghetti squash in half and remove seeds. Drizzle olive oil  on squash and sprinkle with salt and pepper. Place cut side down on pan and cook for 30 minutes or until interior is soft.
3. Prepare protein of choice.
4. In a medium-sized pot add oil, garlic and onion and saute for 3-5 minutes
5. Add in spaghetti squash and mix well.
6. Add in sun-dried tomatoes, spinach and any other vegetables of choice.
7. Add in protein and mix well to combine.
8. Top with fresh basil and fresh Parmesan (optional) and serve hot; taste and add sea salt and freshly ground pepper to taste.

~Recipe adapted from lexiscleankitchen.com

Baby Back Ribs

Ingredients:

• Baby back Ribs (aka pork back ribs)
• Rib rub (recipe we use below)
• Favorite barbecue sauce for basting
• BBQ Rub Recipe:
• 1/4 cup firmly packed brown sugar
• 1/4 cup sweet paprika
• 3 Tablespoons black pepper
• 3 Tablespoons coarse salt
• 1 Tablespoon hickory smoked salt or more coarse salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons celery seeds
• 1 teaspoon cayenne powder

*Note: I omit the celery seeds, as I really don't like the flavor. Since I don't like spicy food, I cut the black pepper and cayenne pepper amounts in half.

Directions:

1. Buy baby back ribs, which are commonly referred to as "pork back ribs". You don't want St. Louis style or Country Style or Spare Ribs. You do want pork back ribs. Seems like each rib rack will feed about 2 people.
2. Using a clean screwdriver, work the tip along a bone near the end of the rack to get underneath of the membrane. Peel the membrane back along the length of the rack.
3. Apply rub to all sides of the rib rack .
4. Double wrap each rib rack in foil and lay them meat-side down on a sheet pan or Pyrex baking dish. Bake at 250 degrees for 3 hours.
5. Remove the ribs from the oven and let them rest for 10 minutes.
6. Get grill to medium heat (350-375 degrees). Unwrap rib racks and baste the "bone saide" with barbecue sauce. I prefer a sweet sauce, like Sweet Baby Ray's, but you can pick your favorite. Then place the racks meat-side up on the grill and baste the meat side with barbecue sauce. After the sauce has had a chance to caramelize (maybe 5-10 minutes?), carefully flip them over. Using tongs on each end of the rack as you flip helps to minimize tearing. Then cook the meat side for another 5-10 minutes.
7. Remove ribs from the grill, cover with foil, and let rest 10 minutes. Then eat!

~Recipe from Teri & Scott.

Moist Cornbread

Ingredients:

• 1 1/2 cups finely ground yellow cornmeal
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon fine salt
• 1 1/2 cups whole milk
• 2 large eggs
• 6 tablespoons unsalted butter (2/4 stick), melted, plus more for coating the baking dish

Directions:

1. Heat the oven to 425°F and arrange a rack in the middle. Coat an 8-by-8-inch baking dish with butter; set aside.
2. Place the cornmeal, flour, sugar, baking powder, and salt in a large bowl and whisk to combine.
3. Place the milk and eggs in a medium bowl and whisk until eggs are broken up. Pour the milk mixture into the cornmeal mixture and, using a rubber spatula, stir until just incorporated (Do no overmix.) Stir in the melted butter until just incorporated and no streaks of butter remain.
4. Pour the mixture into the prepared dish. Bake until golden brown around the edges and a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Remove the dish to a wire rack and let cool for at least 15 minutes before serving.

~Recipe from chow.com

Beef Stroganoff

Ingredients:

• 12 ounces egg noodles
• 2 Tablespoons salted butter
• 2 Tablespoons olive oil
• 1 pound sirloin steak, cur into small cubes
• salt and ground black pepper
• 8 ounces mushroom caps, halved
• 2 carrots, finely chopped
• 1/2 onion, finely chopped
• 1/2 cup Brandy or Sherry
• 2 1/4 cups beef stock
• 2 Tablespoons cornstarch
• 1/4 cup sour cream
• 1 heaping teaspoon Dijon mustard
• Chopped fresh parsley, for serving

Directions:

1. For the buttered egg noodles: Bring a large pot of water to a boil. Add the egg noodles and cook according to the package instructions. Drain and set aside.
2. For the beef stroganoff: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Season the meat with salt and pepper. Add half the meat to the pan and brown it quickly. Remove the first batch and cook the rest of the meat. Remove and set aside with the first batch.
3. Add the remaining 1 tablespoon olive oil to the skillet and cook the mushrooms, carrots and onion until lightly browned. Turn off the heat and add the brandy and 2 cups of the stock. Turn the heat back on and reduce the liquid for 2 to 3 minutes. Mix the cornstarch with the remaining 1/4 cup stock, getting out all the lumps. Pour the slurry into the skillet and cook until the sauce thickens.
4. Turn off the heat. Stir in the sour cream, mustard and beef. Taste and adjust the seasoning with salt and pepper.
5. To finish the noodles, melt the butter in a skillet over medium heat. Add the cooked egg noodles and toss to heat through and coat with the butter.
6. Serve the stroganoff with the noodles, and sprinkle with the parsley.

~Recipe from Ree Drummond on Foodnetwork.com

Smothered Chicken with Mushroom Gravy

Ingredients:

• 1 1/2 pounds boneless, skinless chicken breasts
• 1 Tablespoon olive oil
• 3 Tablespoons butter
• 1 shallot, minced (or 1/4 cup finely minced yellow or white onion)
• 8 ounces white button or baby bella mushrooms, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme
• 1 clove garlic, finely minced
• 3 Tablespoons flour
• 1 1/2 cups low-sodium chicken or beef broth
• 1/2 cup milk, half-and-half or cream
• salt and pepper, to taste

Directions:

1. Season both sides of the chicken with salt and pepper. Heat the olive oil in a 12-inch nonstick skillet over medium heat until rippling and hot. Add the chicken and cook for about 4 minutes on each side, until golden and cooked through. Don't overcook or you'll have dry chicken (if you have a thermometer, cook until 165 degrees F). Remove to plate and cover to keep warm.
2. Add the butter to the pan and melt over medium heat. Stir in the shallot, mushrooms, salt, thyme and garlic. Cook, stirring often, until the mushrooms are tender and golden and the liquid has released and most of it has evaporated, 8-10 minutes.
3. Sprinkle the flour over the mushroom/onion mixture and stir while the mixture cooks for 1-2 minutes. Slowly whisk in the broth, adding just a bit at a time and whisking until thick then adding a bit more (this will help the flour to absorb into liquid and not clump on the mushrooms). Once all the broth has been added and the sauce is smooth, stir in the milk, and simmer the mixture for 5-7 minutes until it is thick and bubbly. Add salt and pepper to taste. Serve immediately over the reserved chicken (this is also amazing on mashed potatoes).

~Recipe from melskitchencafe.com

Honey Cinnamon Roasted Chickpeas

Yields: 2 cups

Ingredients:

• 15 ounces can garbanzo beans (or 2 cups cooked chickpeas) (FYI: chickpeas & garbanzo beans are the same thing)
• 1 teaspoon ground cinnamon
• 1 Tablespoon granulated sugar
• 2 teaspoons vegetable oil
• 1 Tablespoon honey

Directions:

1. Preheat oven  to 375°F.
2. Drain and rinse garbanzo beans, running them under cool water for several minutes to clean off the starch. You may remove the skins from the beans or you can leave them on - it's your personal preference. Dry off beans.
3. In a small bowl, whisk together the oil, cinnamon, and sugar. Place beans in bowl and stir until evenly coated. Spread the beans on a large baking sheet and bake for 35-40 minutes, or until beans are crunchy and no longer soft in the middle. Test taste every few minutes until desired texture is reached.
4. Place hot, roasted beans in a small bowl and coat evenly with honey. Spread beans back out on baking sheet and allow to dry. Store in an airtight container at room temperature.

~Recipe from pastryaffair.com

Spinach Muffins

Ingredients:

• 1/2 cup unsweetened applesauce (about one single serving cup)
• 1 large egg
• 2 teaspoons vanilla
• 1 cup fresh spinach, packed
• 1/3 cup sugar
• 2 tablespoons vegetable or canola oil
• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Directions:

1. Preheat oven to 350°F.
2. Processes wet ingredients in a blender: applesauce, egg, vanilla, spinach, sugar and oil.
3. Combine the dry ingredients in a bowl: flour baking powder, baking soda and salt.
4. Add the wet spinach mixture to the dry ingredients.
5. Slowly mix the dry ingredients into the wet until combined. You can use a spoon or spatula. The mixture will be very dense! On occasion, if it seems too dense, I'll add a splash of milk to loosen it up, but the mixture should resemble a thick cookie dough. It won't pour easily.
6. Scoop the batter into greased muffin tins. This recipe will make 8-9 large muffins or 24 mini-muffins.
7. Bake for 12 minutes for mini-muffins or 17 minutes for regular-sized muffins.
8. Let them cool on a rack and enjoy! 

~Recipe adapted from mamasaywhat.com

Sauteed Veggie Burritos

  

Ingredients:

• 1 Tablespoon Olive oil
• 2 cups long grain rice
• 4 cups low sodium chicken broth
• 2 whole limes, juiced and zested
• 1/4 cup chopped cilantro
• 2 whole zucchini, chopped
• 1 whole yellow squash, chopped
• 1 can corn
• 1 bell pepper, diced
• 1 small onion, chopped
• salt to sprinkle
• 1 can seasoned black beans (I used non seasoned and still had great flavor)
• 6 whole burrito-sized flour tortillas
• 2 Roma tomatoes, diced
• 1 cup grated cheese (ex. Monterey Jack or Cheddar)
• Optional toppings: salsa, sour cream, guacamole, extra cilantro, hot sauce

Directions:

1. Heat olive oil in a large saucepan over medium heat. Add rice and stir around for 2 minutes. Pour in chicken broth and juice and zest of 1 lime. Bring to boil, then reduce to a simmer, cover, and cook for 20-25 minutes until all the liquid is absorbed. Stir in the juice and zest from the remaining lime, then stir in the cilantro. Set aside.
2. Heat olive oil in a large skillet over medium heat. Saute onions and bell peppers for 3 minutes. Add in squash and saute for additional 3 minutes. Add corn and black beans and saute until heated through. Add salt and pepper to taste.
3. Warm the tortillas in the microwave for 30 seconds. *I find it helps to add a damp paper towel on the top of the tortillas while warming in microwave.
4. To assemble the burrito, lay out each tortilla on your work surface. Spoon on rice, then sprinkle on sauteed veggies. Top with chopped tomato, cheese, and any other topping you'd like. Tuck in the sides, then roll the burrito up as tightly as you can. Cut in half and chow down!

*If you substitute the chicken broth in the rice with vegetable broth it will be vegetarian!

~Recipe adapted from thepioneerwoman.com

Mushroom Florentine Pasta

Ingredients:

• 8 ounces linguine pasta, uncooked
• 3 Tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup whole milk
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 Tablespoons olive oil
• 8 ounces sliced mushrooms
• 2 garlic cloves, minced
• 3 ounces Gruyere cheese (or Gouda), shredded
• 2 cups fresh baby spinach leaves

Directions:

1. Begin cooking pasta according to package instructions.
2. Whisk together flour, chicken broth, milk, salt, and pepper. Set aside.
3. While pasta cooks, in a large skillet heat olive oil over medium-high heat. When oil begins to ripple add sliced mushrooms, saute for 6 minutes. Add minced garlic, saute for 2 minutes until garlic just begins to brown.
4. Whisk flour, chicken broth, milk, salt and pepper mixture into mushrooms and garlic, bring to a simmer and cook, stirring occasionally until thickened, about 3-4 minutes.
5. Add shredded cheese, stir until cheese has melted.
6. Mix in spinach, allow to wilt.
7. Add drained pasta to skillet, toss to coat.

~Recipe from shewearsmanyhats.com

One-Pan Chicken Burrito Bowls

Ingredients:

• 1 pound boneless, skinless chicken breasts, diced into bite sized pieces
• 3 Tablespoons of olive oil
• 1/4 cup of uncooked extra-long grain rice
• 1 (14.5 ounce) can of diced tomatoes, drained
• 1 (15 ounce) can of black beans, drained and rinsed
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of chili powder
• 1 teaspoon of cumin
• 2 1/2 cups of low-sodium chicken broth
• 2 cups of colby jack, monterey jack or cheddar cheese
• kosher salt and pepper
• Optional:
• freshly diced tomatoes
• diced onions
• sour cream 
• guacamole

Directions:

1. Start by sauteing onions in 2 tablespoon of olive oil until start to soften.
2. Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
3. Add chicken to pan and cook over medium high heat until chicken has started to brown.
4. Move chicken to one side of pan, in the other side of the pan add an additional tablespoon of olive oil and saute uncooked rice for about 2 minutes or just until some grains start to turn golden brown.
5. Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin.
6. Bring to a simmer, cover and reduce heat to low.
7. Cook about 20 minutes or until rice is tender.
8. Season with additional salt and pepper as needed.
9. Sprinkle with cheese, recover and let set 2-3 minutes off heat to melt cheese.
10. Garnish with fresh tomatoes, green onions, sour cream and guacamole.

~Recipe adapted from number-2-pencil.com

Minestrone Soup (Olive Garden Copycat)

Ingredients:

• 3 Tablespoons olive oil
• 1 cup minced white onion (about 1 small onion)
• 1/2 cup chopped zucchini
• 1/2 cup frozen cut Italian cut green beans
• 1/4 cup minced celery
• 4 teaspoons minced garlic
• 4 cups vegetable broth
• 2 (15 ounce) cans red kidney beans, drained
• 2 (15 ounce) cans small white beans or great northern beans, drained
• 1 (14 ounce) can diced tomatoes
• 1/2 cup carrots (julienned or shredded)
• 2 Tablespoons minced fresh parsley
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 3 cups hot water
• 4 cups fresh baby spinach
• 1/2 cup small shell pasta

Directions:

1. Heat three tablespoons of olive oil over medium heat in a large soup pot
2. saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3. Add vegetable broth to pot, plus drained tomatoes, beans, carrots, hot water, and spices.
4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
6. Makes about eight 1 1/2 cup servings.

~Recipe from food.com & Stephanie M.

Stuffed Peppers

Ingredients:

• 5 bell peppers (1 diced, 4 cut in half horizontally)
• 1 Tablespoon olive oil
• 1/2 pound ground turkey
• 8 ounces mushrooms, chopped
• 1 (14.5 ounce) can diced tomatoes
• 1 Tablespoon garlic powder
• 1/4 Tablespoon chili powder (You can add more if you like it spicier)
• 1 cup rice, uncooked
• 4 ounces spinach
• 8 ounces cheddar cheese, shredded
• Salt & pepper, to taste

Directions:

1. Heat the olive oil in a large walled skillet over medium heat. Place the ground turkey in the pan and break up as you cook. When the turkey is about halfway cooked add in the bell peppers and mushrooms.
2. After the turkey is cooked completely. Add the garlic powder, chili powder, uncooked rice and salt & pepper. Saute for 1 minute, stirring continuously.
3. Add the diced tomatoes, spinach and 2 cups water. Bring to a boil, cover and lower heat to a simmer. Simmer for 25 minutes, stirring occasionally, until rice is cooked through.
4. While the rice dish is simmering, place the halved bell peppers under the broiler (either directly on the rack or in a oven safe dish). Rotate every few minutes until the peppers are cooked and the skins are browned. Remove from oven and set aside.
5. Taste rice dish and season with salt and pepper, if necessary.
6. Place the cooked halved bell peppers in an oven safe dish, skins down. Fill the peppers with the rice mixture. Top with cheddar cheese and set under broiler in oven until cheese is melted and slightly browned.
7. Everyone gets 2 halves! Enjoy!

*Feel free to add whatever vegetables you like. Others that come to mind are: onions, zucchini, chili peppers.

~Recipe by Mikaila

Macaroni and Cheese

Ingredients:

• 4 cups dried Macaroni (I used shells)
• 1 whole egg, beaten
• 1/4 cup (1/2 stick or 4 Tablespoons) butter
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• 2 teaspoons dry mustard, more if desired
• 1 pound cheese, grated
• 1/2 teaspoon salt, more to taste
• 1/2 teaspoon seasoned salt, more to taste
• 1/2 teaspoon ground black pepper
• 1/4 cup Panko bread crumbs
• optional spices: cayenne pepper, paprika, thyme

Directions:

1. Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
2. In a small bowl, beat egg.
3. In a large pot, melt butter and sprinkle in flour. Whick together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don't let it burn.
4. Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
5. Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking contstantly to avoid cooking eggs. Whisk together till smooth.
6. Pour egg mixture into sauce, whisking constantly. Stir until smooth.
7. Add in cheese and stir to melt.
8. Add salt and pepper. Taste sauce and add more salt and seasoning salt as needed! DO NOT UNDERSALT.
9. Pour in drained, cooked macaroni and stir to combine.
10. Serve immediately (very creamy) or pour into a buttered baking dish, top with Panko bread crumbs, and bake for 20 to 25 minutes or until bubbly and golden on top.

~Recipe adapted from thepioneerwoman.com

Black Bean Sweet Potato Chili

Ingredients:

• 1 Tablespoon plus 2 teaspoons extra-virgin olive oil
• 1 medium-large sweet potato, peeled and diced
• 1 large red onion, diced
• 4 cloves garlic, minced
• 2 Tablespoons chili powder
• 1/2 teaspoon ground chipotle pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 3 1/2 cups vegetable stock
• 1 15-ounce can diced tomatoes
• 1/2 cup dried quinoa
• 4 teaspoons lime juice
• serving suggestions: avocado, cilantro, crema, cheese

Directions:

1. Heat a large heavy bottom pot with the oil over medium high heat.
2. Add the sweet potato and onion and cook for about 5 minutes, until the onion is softened.
3. Add the garlic, chili powder, chipotle, cumin and salt and stir to combine.
4. Add the stock, tomatoes, black beans and quinoa and bring the mixture to a boil. Stir everything to combine.
5. Cover the pot and recuce the heat to maintain a gentle simmer.
6. Cook for 15-25 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is slightly thick like a chili.
7. Add the lime juice and remove the pot from the heat. Season with salt as needed.
8. Garnish with avocado, cilantro, crema or cheese.

~Recipe from whatsgabycooking.com

Denver Omelet Casserole

Ingredients:

• 1 carton (4.2 ounces) Hungry Jack Premium Hashbrown Potatoes
• No-Stick cooking spray
• 1 Tablespoon butter
• 1 chopped onion, about 1 1/2 cups
• 1 diced green bell pepper, about 1 cup
• 8 eggs
• 1/2 cup milk (whole or 2 percent)
• 1 teaspoon salt
• 2 cups shredded sharp cheddar cheese
• 1 cup diced cooked ham

Directions:

1. Preheat oven to 450°F. Spray 9-by13-inch pan with non-stick cooking spray. Fill hashbrown carton to fill line with hot water. Let stand 12 minutes. Drain any excess water.
2. Heat skillet over medium heat and add butter. After butter melts, add onion and bell peper, and cook for 5 minutes.
3. Whisk together eggs and milk in large mixing bowl. Add salt, potatoes, cheese, ham and vegetables; mix to combine.
4. Transfer mixture to prepared baking pan. Bake for 20 minutes, or until cooked through and starting to brown.

~Recipe from stlcooks.com