Month: November 2017

Zuppa Toscana

Zuppa Toscana

“The sausage was so yummy” – Hannah, 2017

Dinner Rolls

Dinner Rolls

In the spirit of Throwed Rolls from Lamberts

Creamy Fruity Stuffed French Toast Hearts

Creamy Fruity Stuffed French Toast Hearts

 

Creamy Fruity Stuffed French Toast Hearts

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 servings
Calories 533kcal

Ingredients

  • 6 large egg beaten
  • 1 cup milk
  • 4 drops vanilla extract
  • 2/3 cup cream cheese softened
  • 2/3 cup strawberry preserves or raspberry
  • 2 cup Maple syrup
  • 16 slices white bread
  • 4 tablespoons butter

Instructions

  • In a wide, shallow bowl, whisk together the eggs, milk and vanilla and set near the stove. In a small bowl, mix together the cream cheese and preserves; set aside.
  • Ask a GH (grown-up helper) to warm the syrup in a small saucepan over low heat or in the microwave on high for 1 minute.
  • Spread the cream cheese mixture evenly over 4 bread slices. Top with the remaining 4 bread slices to make 4 sammies. Cut each sammy using a 4-inch heart-shaped cookie cutter. Snack on the crusts.
  • Have your GH melt the butter in a large nonstick skillet over medium heat. Dip the hearts in the egg mixture and, with the help of your GH, cook in the skillet, turning once with a spatula, until golden brown, about 3 minutes on each side. Serve the hearts with the warm syrup.

Notes

https://www.rachaelraymag.com/recipe/creamy--fruity-stuffed-french-toast-hearts

Nutrition

Calories: 533kcal | Carbohydrates: 80g | Protein: 11g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 199mg | Sodium: 471mg | Potassium: 294mg | Fiber: 1g | Sugar: 51g | Vitamin A: 700IU | Vitamin C: 0.1mg | Calcium: 180mg | Iron: 3.2mg
Overnight Cinnamon Rolls

Overnight Cinnamon Rolls

A Christmas tradition in the Watt household!

Blueberry Oat Muffins

Blueberry Oat Muffins

Blueberry Oat Muffins

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12 muffins
Calories 226kcal

Ingredients

  • 1/2 cup quick cooking oats
  • 1/2 cup orange juice
  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup vegetable oil
  • 1 egg beaten
  • 1 cup blueberries
  • 2 teaspoons sugar
  • 1/4 teaspoon ground cinnamon

Instructions

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan. In a small bowl, mix the oats and orange juice together. Set aside.
  • In a medium bowl, mix flour, 1/2 cup sugar, baking powder, salt, and baking soda. Thoroughly blend in the oil and egg. Stir in the oat mixture, and fold in blueberries. Spoon batter into the prepared muffin cups.
  • Mix 2 teaspoons sugar and cinnamon in a small bowl, and sprinkle evenly over the tops of the muffins.
  • Bake 18 to 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

Notes

http://allrecipes.com/recipe/33155/blueberry-oat-muffins/

Nutrition

Calories: 226kcal | Carbohydrates: 31g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 114mg | Potassium: 53mg | Fiber: 2g | Sugar: 11g | Vitamin A: 50IU | Vitamin C: 9.1mg | Calcium: 10mg | Iron: 1.3mg
Homemade Buttermilk Pancakes

Homemade Buttermilk Pancakes

Homemade Buttermilk Pancakes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 32 pancakes
Calories 157kcal

Ingredients

  • 4 cups all-purpose flour sifted
  • 4 teaspoons baking powder
  • 2 teaspoon salt
  • 2 teaspoon baking soda
  • 4 tablespoons sugar
  • 4 egg
  • 2 cup buttermilk warm
  • 2 cup whole milk warm
  • 1/2 cup butter melted
  • 2 teaspoon vanilla extract

Instructions

  • In a large bowl sift together flour, baking powder, salt,baking soda and sugar. Set aside.
  • In a medium bowl beat eggs until fluffy and uniform in color.
  • Whisk in buttermilk and whole milk.
  • Stir in melted butter and vanilla extract.
  • Make a well in the center of the dry ingredients.
  • Pour the wet mixture into the well.
  • Gently add the dry ingredients into the well and stir until flour is incorporated. (Be very careful here and do not over stir. Batter should be lumpy.)
  • Heat a nonstick griddle to 350 F. (This is the standard tempt. but griddles seem to heat differently. I have to heat mine to 300 F. It may be best to do a test pancake first to test out what is the best temp for your griddle)
  • Place ⅓ cup worth of pancake batter onto the hot griddle. (I spread the batter out a little as I'm pouring it on since the batter is thick if it has sat for a while.)
  • Cook pancakes until bubbles break on the surface and then flip them over and cook the other side until golden. (see note)
  • Spread melted butter on top of each pancake and place in a stack.
  • Serve hot with syrup and whipped butter.

Notes

http://divascancook.com/homemade-buttermilk-pancakes-recipe-fluffy/
If your pancakes are pale on the underside yet bubbles are breaking on the surface then your heat is too low.
If your pancakes are golden or brown on the underside before bubbles begin to break on the surface then your heat is too high.

Nutrition

Calories: 157kcal | Carbohydrates: 25g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 37mg | Sodium: 230mg | Potassium: 71mg | Fiber: 1g | Sugar: 3g | Vitamin A: 150IU | Calcium: 40mg | Iron: 1.3mg
Slow Cooker Red Bean, Sausage and Rice Soup

Slow Cooker Red Bean, Sausage and Rice Soup

Slow Cooker Red Bean, Sausage and Rice Soup

Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 8 servings
Calories 172kcal

Ingredients

  • 1 clove garlic minced
  • 1 red onion chopped,
  • 1 rib celery chopped
  • 1 green bell pepper chopped
  • 15 oz canned kidney beans dark-variety, rinsed and drained
  • 14 1/2 oz canned diced tomatoes undrained
  • 9 oz cooked chicken sausage andouille-style, cut into bite-size pieces
  • 1/4 tsp thyme
  • 1/4 tsp black pepper
  • 6 cup fat free chicken broth
  • 1 cup white rice uncooked

Instructions

  • Place garlic, onion, celery, bell pepper, beans, tomatoes with their juices and sausage in a 5-quart slow cooker. Add thyme and pepper; stir well.
  • Pour in broth and rice; stir again. Cover slow cooker and set on high power; cook for 4 hours. Yields about 1 1/2 cups per serving.

Notes

https://www.weightwatchers.com/us/recipe/slow-cooker-red-bean-sausage-and-rice-soup-1/5626a60942366570049968e4

Nutrition

Calories: 172kcal | Carbohydrates: 22g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 1047mg | Potassium: 351mg | Fiber: 5g | Sugar: 3g | Vitamin A: 400IU | Vitamin C: 28.9mg | Calcium: 50mg | Iron: 2.2mg
Cornbread Stuffing

Cornbread Stuffing

World's Best Cornbread Stuffing

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 10 servings
Calories 316kcal

Ingredients

  • 2 hot Italian sausage
  • 2 tablespoons extra-virgin olive oil
  • 1 cup carrots chopped
  • 1 cup celery chopped
  • 1 cup onion chopped
  • kosher salt
  • black pepper
  • 1/2 leaves sage fresh, chopped
  • 4 large corn muffins
  • 3 large egg
  • 1/2 cup chicken stock plus more if needed
  • cooking spray

Instructions

  • Heat the oven to 350 degrees F.
  • Remove the casings from the sausages. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat and add the sausage meat. Cook, breaking up the meat into small pieces, until browned and cooked through, about 5 minutes. Drain on a paper towel lined plate and set aside to cool while you cook the vegetables. Wipe out any excess fat from the pan with paper towels.
  • Heat 1 tablespoon of oil in the same skillet over medium-high heat. Add the carrots, celery, and onion. Season with salt and pepper and add the sage. Cook until the vegetables are soft, about 10 minutes. Set aside to cool a bit.
  • Crumble the corn muffins into a large bowl. Put in the cooled sausage and vegetables. Add the eggs and 1/4 cup chicken stock. Using your hands, mix well adding more stock if the stuffing is too dry. Spray a 2-quart oven-proof baking dish with cooking spray. Put the stuffing into the dish and bake for 45 minutes to 1 hour, or until the top is browned and crispy.

Notes

http://www.foodnetwork.com/recipes/worlds-best-cornbread-stuffing-recipe-1946414

Nutrition

Calories: 316kcal | Carbohydrates: 34g | Protein: 12g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 100mg | Sodium: 583mg | Potassium: 241mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4300IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 2.2mg
Quick Veggie Stir-Fry

Quick Veggie Stir-Fry

Quick Veggie Stir-Fry

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings
Calories 123kcal

Ingredients

  • 1/4 cup chicken broth
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 2 tablespoons lemon juice
  • 1 lemon zested
  • 3 tablespoons vegetable oil
  • 1 head broccoli cut into florets, stalks peeled and sliced
  • 1 bag coleslaw mix 16-ounce, recommended: Dole Classic Coleslaw Mix
  • 1 can baby corn drained, 15-ounce

Instructions

  • In a small bowl, whisk together the broth, soy sauce, sugar, lemon juice and zest, and set aside.
  • In a large nonstick saute pan or a wok, heat the oil over high heat. When the oil begins to swirl add the broccoli florets and stalks. Saute while rapidly tossing and stirring.
  • When the broccoli brightens, add the coleslaw mix and baby corn; toss to wilt the mix.
  • Once tender, pour in the sauce. Stir to coat and transfer the mixture to a serving bowl. Serve warm.

Notes

http://www.foodnetwork.com/recipes/sunny-anderson/quick-veggie-stir-fry-recipe-1921976

Nutrition

Calories: 123kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 223mg | Potassium: 236mg | Fiber: 2g | Sugar: 5g | Vitamin A: 550IU | Vitamin C: 80.9mg | Calcium: 30mg | Iron: 0.7mg
Whipped Sweet Potatoes and Bananas with Honey

Whipped Sweet Potatoes and Bananas with Honey

Whipped Sweet Potatoes and Bananas with Honey

Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 12 servings
Calories 539kcal

Ingredients

  • 5 sweet potatoes
  • 4 bananas unpeeled
  • 2 sticks unsalted butter at room temperature
  • 1/4 cup honey
  • Kosher salt
  • 3/4 cup packed dark brown sugar
  • 1/2 cup all-purpose flour
  • 1 1/2 cups pecans roughly chopped

Instructions

  • Preheat the oven to 375 degrees F. Prick the sweet potatoes all over with a fork, put in a roasting pan and roast 30 minutes. Toss the bananas into the pan and continue roasting until the bananas and potatoes are very soft, 10 to 15 more minutes. Remove from the oven but don't turn off the oven.
  • When the potatoes are cool enough to handle, cut in half and scoop out the flesh into a large bowl. Peel the bananas and add them to the bowl along with 1 stick butter and the honey. Season with salt and beat vigorously with a wooden spoon until everything is well combined and the mixture is fluffy. Spoon into a shallow 2-quart baking dish; smooth the top.
  • Use your fingers to rub the remaining stick of butter, the brown sugar, flour and pecans in a bowl until the mixture is combined. Sprinkle over the sweet potatoes and return to the oven until the topping is golden brown, about 20 minutes.

Notes

http://www.foodnetwork.com/recipes/tyler-florence/whipped-sweet-potatoes-and-bananas-with-honey-3361912

Nutrition

Calories: 539kcal | Carbohydrates: 53g | Protein: 5g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Cholesterol: 41mg | Sodium: 81mg | Potassium: 575mg | Fiber: 6g | Sugar: 27g | Vitamin A: 10650IU | Vitamin C: 7.4mg | Calcium: 60mg | Iron: 1.8mg
Cornbread

Cornbread

Cornbread

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings
Calories 291kcal

Ingredients

  • 4 strips thick-cut bacon chopped
  • 2 cups stone-ground cornmeal white or yellow
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons kosher salt
  • 4 large egg
  • 2 cups milk
  • 2 tablespoons chives finely chopped

Instructions

  • Heat the oven to 375 degrees F.
  • Put the bacon into a cold 10-inch cast iron pan and cook over medium heat until the fat is rendered and the bacon bits are crisp. Do not let it burn. Remove the bacon to a paper towel lined plate. Keep the bacon fat in the pan and set aside.
  • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the bacon bits, and chives. Pour the batter into the cast iron pan. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

Notes

http://www.foodnetwork.com/recipes/tyler-florence/cornbread-recipe-1945846

Nutrition

Calories: 291kcal | Carbohydrates: 52g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 111mg | Sodium: 901mg | Potassium: 263mg | Fiber: 3g | Sugar: 7g | Vitamin A: 500IU | Vitamin C: 3.3mg | Calcium: 90mg | Iron: 2.5mg
Sausage and Pepper Pasta

Sausage and Pepper Pasta

Sausage and Pepper Pasta

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 servings
Calories 217kcal

Ingredients

  • 1 box pasta Cellentani, Fusilli or Penne
  • 1 lb turkey Italian sausage
  • 3 oz fresh spinach
  • 14.5 oz chicken broth
  • 1 jar sweet roasted red peppers diced
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/4 tsp pepper
  • Parmesan cheese for topping

Instructions

  • Cool the pasta al dente, according to package directions.
  • Meanwhile, crumble the sausage into a large non-stick skillet and cook, breaking pieces apart as you go. When sausage is no longer pink, add in red peppers, chicken broth, and all the spices. Continue cooking over medium heat. At this point the pasta should be nearly cooked. Add in spinach and put a lid on the pan to wilt the spinach. Stir to incorporate.
  • When pasta is done, drain it and add it into the skillet as well. At this point, the pasta is technically done, however the leftover sausage juice and broth make for a rather runny “sauce” so I like to turn the heat down to simmer and let it continue to cook for another 10-15 minutes, stirring it occasionally. Remove from heat and take the lid off. Stir just before serving and sprinkle Parmesan cheese on top, if you’d like.

Notes

https://butterwithasideofbread.com/sausage-pepper-pasta-weight-watchers/

Nutrition

Calories: 217kcal | Carbohydrates: 19g | Protein: 18g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 61mg | Sodium: 860mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 850IU | Vitamin C: 23.9mg | Calcium: 60mg | Iron: 2.2mg
Fennel-Crusted Pork Loin With Roasted Potatoes and Pears

Fennel-Crusted Pork Loin With Roasted Potatoes and Pears

Fennel-Crusted Pork Loin With Roasted Potatoes and Pears

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 servings
Calories 616kcal

Ingredients

  • 1 tablespoon fennel seeds
  • 2 cloves garlic minced
  • 4 tablespoons olive oil
  • 2 pounds boneless pork loin
  • 2 red onion quartered
  • 1 pound small white potatoes quartered
  • 3 firm pears cored and quartered, such as Bartlett
  • kosher salt
  • black pepper

Instructions

  • Heat oven to 400° F.
  • Using the bottom of a heavy pan, crush the fennel seeds. In a small bowl, mix the seeds, the garlic, 2 tablespoons of the oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Rub the mixture over the pork, then place the pork in a large roasting pan.
  • In a bowl, mix the onions, potatoes, pears, 1 teaspoon salt, 1/4 teaspoon pepper, and the remaining oil. Scatter around the pork and roast until cooked through, about 70 minutes (internal temperature 160° F). Transfer the pork to a cutting board and let rest at least 5 minutes before slicing. Serve with the roasted fruit and vegetables.

Notes

https://www.realsimple.com/food-recipes/browse-all-recipes/fennel-crusted-pork-loin-roasted-potatoes-pears

Nutrition

Calories: 616kcal | Carbohydrates: 38g | Protein: 49g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 101mg | Sodium: 1126mg | Potassium: 313mg | Fiber: 8g | Sugar: 15g | Vitamin A: 50IU | Vitamin C: 25.6mg | Calcium: 100mg | Iron: 4.7mg
Chicken Piccata 2

Chicken Piccata 2

Chicken Piccata 2

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 535kcal

Ingredients

  • 2-4 pound boneless skinless chicken breast halved, or 4-8 chicken cutlets
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • Pinch ground black pepper
  • 3 Tbsp Parmesan cheese Grated
  • 4 Tbsp olive oil
  • 4 Tbsp butter
  • 1/2 cup chicken stock or dry white wine such as a Sauvignon Blanc
  • 2 Tbsp lemon juice
  • 1/4 cup brined capers
  • 2 Tbsp parsley chopped

Instructions

  • Prepare chicken cutlets, pound them thin: To make chicken cutlets, slice the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces.
  • If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.
  • Dredge cutlets in seasoned flour with Parmesan: Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
  • Brown cutlets in butter and oil: Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate.
  • Cook the other breasts in the same manner, remove from pan. Place the breasts on a rack over a roasting pan and keep warm in a 225°F oven while you prepare the sauce.
  • Add stock or wine, lemon juice, capers, reduce by half, stir in butter: Add the chicken stock or white wine, lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half.
  • Whisk in the remaining 2 tablespoons of butter.
  • Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.

Notes

http://www.simplyrecipes.com/recipes/chicken_piccata/

Nutrition

Calories: 535kcal | Carbohydrates: 14g | Protein: 50g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 186mg | Sodium: 1288mg | Potassium: 51mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 550IU | Vitamin C: 9.1mg | Calcium: 50mg | Iron: 2mg
Slow Cooker Chipotle Pork with Pineapple Coleslaw

Slow Cooker Chipotle Pork with Pineapple Coleslaw

Slow Cooker Chipotle Pork with Pineapple Coleslaw

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6 servings
Calories 862kcal

Ingredients

Pork

  • 4 lbs pork roast
  • 1 tablespoon black pepper
  • 1 teaspoon sea salt
  • 1 teaspoon chipotle chile powder
  • 1/4 cup balsamic vinegar
  • 2 cups reduced-sodium chicken broth or beef
  • 1 teaspoon liquid smoke

Pineapple coleslaw

  • 4 cups coleslaw (approximately ½ head green cabbage, ½ head red cabbage, 2 carrots – all shredded)
  • 1/2 cup mayonnaise
  • 1 1/2 tablespoon apple cider vinegar
  • 2 cups fresh pineapple
  • salt and pepper to taste

Optional toppings

  • avocado sliced
  • cilantro
  • BBQ sauce

Instructions

Pork

  • Combine the spices for the pork in a small bowl.
  • Rub the entire pork with the spices.
  • Place in the slow cooker.
  • Add in the stock, balsamic, and liquid smoke.
  • Give it a stir, cover the crockpot and cook on low for 8 hours.
  • When it's finished cooking, take the pork out of the slow cooker and shred it. Feel free to add in ¼ – ½ cup of some of the slow cooker juice if you like a juicier shredded pork.
  • Serve with the pineapple coleslaw and any optional toppings. Enjoy!

Pineapple coleslaw:

  • Combine all ingredients in a bowl and stir.

Notes

http://www.primallyinspired.com/slow-cooker-chipotle-pork-with-pineapple-coleslaw/

Nutrition

Calories: 862kcal | Carbohydrates: 35g | Protein: 90g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Cholesterol: 264mg | Sodium: 1958mg | Potassium: 1685mg | Fiber: 4g | Sugar: 8g | Vitamin A: 850IU | Vitamin C: 114.7mg | Calcium: 110mg | Iron: 5.9mg
Taco Seasoning

Taco Seasoning

Taco Seasoning

Prep Time 5 minutes
Total Time 5 minutes
Calories 25kcal

Ingredients

  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper

Instructions

  • In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Notes

http://allrecipes.com/recipe/46653/taco-seasoning-i/

Nutrition

Calories: 25kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 516mg | Potassium: 113mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1450IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1.1mg
Skinny Orange Chicken

Skinny Orange Chicken

Skinny Orange Chicken

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings
Calories 297kcal

Ingredients

ORANGE CHICKEN INGREDIENTS:

  • 2 lb boneless skinless chicken breast cut into bite-sized pieces
  • salt
  • pepper
  • 2 tbsp olive oil
  • orange chicken sauce ingredients below
  • green onion thinly-sliced
  • toasted sesame seeds
  • orange zest

ORANGE CHICKEN SAUCE INGREDIENTS:

  • 3 cloves garlic minced
  • 1/2 cup orange juice
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 1/4 cup rice vinegar
  • 3 tbsp cornstarch
  • 1/2 tsp ground ginger
  • 1/2 tsp white pepper
  • 1 orange zest
  • pinch crushed red pepper

Instructions

Orange Chicken

  • Season chicken generously with salt and pepper.
  • Heat oil in a large saute pan over medium-high heat. Add chicken and saute for about 4-6 minutes, stirring occasionally, until the chicken is browned and nearly cooked through.
  • Pour in the orange chicken sauce, and stir to combine. Let the sauce come to a boil, then boil for an additional minute or two until thickened. Remove from heat and serve immediately over quinoa or rice. Garnish with green onions, sesame seeds and additional orange zest.

Sauce

  • Whisk all ingredients together until combined. If you would like the sauce to be even sweeter, add an extra 2-4 tablespoons of honey.

Nutrition

Calories: 297kcal | Carbohydrates: 25g | Protein: 33g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 101mg | Sodium: 1825mg | Potassium: 119mg | Fiber: 1g | Sugar: 18g | Vitamin A: 100IU | Vitamin C: 16.5mg | Calcium: 20mg | Iron: 1.3mg
Roast Turkey

Roast Turkey

Good Eats Roast Turkey

Prep Time 15 minutes
Cook Time 2 hours
Total Time 9 hours 15 minutes
Servings 12 servings
Calories 765kcal

Ingredients

  • 1 frozen young turkey 14 to 16 pound

For the brine:

  • 1 cup kosher salt
  • 1/2 cup light brown sugar
  • 1 gallon vegetable stock
  • 1 tablespoon black peppercorns
  • 1 1/2 teaspoons allspice berries
  • 1 1/2 teaspoons candied ginger chopped
  • 1 gallon water heavily iced

For the aromatics:

  • 1 red apple sliced
  • 1/2 onion sliced
  • 1 cinnamon stick
  • 1 cup water
  • 4 sprigs rosemary
  • 6 leaves sage
  • Canola oil

Instructions

Prep Work

  • 2 to 3 days before roasting:
  • Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
  • Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

  • Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Day of

  • Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
  • Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
  • Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
  • Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Notes

http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe-1950271

Nutrition

Calories: 765kcal | Carbohydrates: 16g | Protein: 106g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Cholesterol: 275mg | Sodium: 8467mg | Potassium: 1175mg | Fiber: 0.1g | Sugar: 13g | Vitamin A: 650IU | Vitamin C: 2.5mg | Calcium: 30mg | Iron: 6.7mg
Pasta with Roasted Red Pepper Sauce

Pasta with Roasted Red Pepper Sauce

Make sure to use 3 red bells 1/2 lb pasta (not 1)

Puckett’s Piggy Mac

Puckett’s Piggy Mac

Puckett's Piggy Mac

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 servings
Calories 336kcal

Ingredients

Mac and Cheese

  • 1 lb elbow noodles
  • 1 lb American cheese shredded
  • 3 cup whole milk
  • 4 tbsp butter
  • 3/4 tbsp salt
  • 1/2 tbsp white pepper
  • 1/4 tbsp cajun spice
  • 1/4 tbsp granulated garlic
  • 1/4 cup asiago cheese
  • 1/4 cup cheddar cheese shredded

Piggy Mac

  • 1 iron skillet
  • 6 oz pulled pork BBQ
  • 1 oz BBQ sauce
  • 8 oz Macaroni & Cheese Prepared see recipe
  • 1/8 cup gouda cheese shredded
  • 2 tbsp Panko or Italian Bread Crumbs
  • green onion for garnish

Instructions

Mac and Cheese

  • Cook elbow noodles to directions and drain.
  • In a saucepan, bring your milk to a simmer.
  • Add the butter to the milk and then slowly add the American cheese, whisking as you add it to allow to melt.
  • Once the cheese is melted, add your dry spices and whisk.
  • You can now pour the mixture over the drained, prepared noodles.
  • Fold in the Asiago cheese and shredded Cheddar cheese at this time.

Piggy Mac

  • Place the prepared pulled pork into a small iron skillet or casserole dish.
  • Drizzle Puckett’s BBQ sauce over the pulled pork.
  • Place the prepared mac ‘n’ cheese on top of the pulled pork.
  • Sprinkle the shredded Gouda cheese on top of the mac ‘n’ cheese.
  • Cover with bread crumb mixture.
  • Place in a 350 degree oven for 5-7 minutes until the top is brown and the macaroni is bubbly. Remove from oven, garnish with green onion and serve.

Notes

http://notjustpaperandpaint.com/2015/08/22/piggy-mac-by-pucketts-grocery-restaurant/

Nutrition

Calories: 336kcal | Carbohydrates: 19g | Protein: 17g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 77mg | Sodium: 1301mg | Potassium: 290mg | Fiber: 1g | Sugar: 7g | Vitamin A: 750IU | Vitamin C: 2.5mg | Calcium: 390mg | Iron: 1.3mg
Balsamic Chicken with Mushrooms

Balsamic Chicken with Mushrooms

Balsamic Chicken with Mushrooms

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 174kcal

Ingredients

  • 2 tsp vegetable oil
  • 3 Tbsp balsamic vinegar
  • 2 tsp Dijon mustard
  • 1 medium clove garlic crushed
  • 1 pound boneless skinless chicken breast four 4-oz pieces
  • 2 cup mushrooms small
  • 1/3 cup chicken broth
  • 1/4 tsp thyme crumbled

Instructions

  • In a nonstick skillet, heat 1 teaspoon of oil.
  • In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.
  • Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.
  • Heat remaining teaspoon of oil in skillet. Sauté mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.
  • Serve chicken topped with mushrooms.

Notes

https://www.weightwatchers.com/us/recipe/balsamic-chicken-mushrooms-1/5626a5d042366570049944a2

Nutrition

Calories: 174kcal | Carbohydrates: 7g | Protein: 28g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 76mg | Sodium: 351mg | Potassium: 14mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 2.5mg | Iron: 0.9mg
Kicked-Up Jambalaya

Kicked-Up Jambalaya

Kicked-Up Jambalaya

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 505kcal

Ingredients

  • 1/4 cup olive oil
  • 1 pound shrimp medium, peeled and deveined
  • Creole seasoning recipe follows
  • 1 chicken cut into 8 pieces
  • 1 1/2 pounds andouille sausage cut into 1/2-inch cubes
  • 2 cups onion chopped
  • 1 cup celery chopped
  • 1 cup green bell pepper chopped
  • 2 tablespoons minced garlic
  • 3 bay leaves
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 tablespoons thyme fresh, chopped
  • 1 cup tomatoes chopped
  • 6 cups water
  • 2 cups white rice
  • salt and pepper
  • 1 cup green onion chopped
  • 1/2 cup parsley chopped

Instructions

  • In a large Dutch oven, heat 2 tablespoons of the olive oil over medium high heat.
  • Season shrimp with Creole seasoning and saute until almost cooked through, about 4 minutes. Using a slotted spoon, remove shrimp and set aside until later.
  • Season chicken pieces with Creole seasoning. Add remaining olive oil to Dutch oven and when hot, add chicken pieces and saute until browned on both sides, about 8 minutes. Remove and set aside.
  • Add sausage and cook until browned.
  • Add onion, celery, bell pepper, garlic, bay leaves, cayenne and thyme and cook until vegetables are wilted, about 6 minutes.
  • Add tomatoes and water and return chicken pieces to pot.
  • Season with salt and pepper and simmer, covered, for 20 minutes.
  • Add rice to pot, stir well and return to a boil. Reduce heat to low, cover pot, and cook for 15 minutes.
  • Add shrimp, green onions and parsley to Dutch oven, mixing carefully, and continue to cook, covered, for another 10 minutes.
  • Remove from heat and let sit 10 minutes before serving.

Notes

http://www.foodnetwork.com/recipes/kicked-up-jambalaya-3644755

Nutrition

Calories: 505kcal | Carbohydrates: 35g | Protein: 38g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.005g | Cholesterol: 199mg | Sodium: 1865mg | Potassium: 615mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2500IU | Vitamin C: 95.7mg | Calcium: 140mg | Iron: 6.1mg
Chicken Tortilla Soup

Chicken Tortilla Soup

Chicken Tortilla Soup

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 8 servings
Calories 261kcal

Ingredients

Soup

  • 2 boneless skinless chicken breast whole
  • 1 Tablespoon olive oil
  • 1-1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 Tablespoon olive oil
  • 1 cup onion Diced
  • 1/4 cup green bell pepper Diced
  • 1/4 cup red bell pepper
  • 3 cloves garlic Minced
  • 10 oz Rotel Tomatoes And Green Chilies
  • 32 ounces reduced-sodium chicken broth
  • 3 Tablespoons tomato paste
  • 4 cups Water Hot
  • 2 x 15oz cans Black Beans Drained
  • 3 Tablespoons cornmeal Or Masa
  • 5 Corn Tortillas Cut Into Uniform Strips Around 2 To 3 Inches

Garnishes

  • sour cream
  • avocado Diced
  • red onion Diced
  • salsa
  • Monterey Jack Cheese Grated
  • cilantro

Instructions

  • Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
  • Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
  • Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
  • Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
  • Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
  • Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Notes

http://thepioneerwoman.com/cooking/chicken-tortilla-soup/

Nutrition

Calories: 261kcal | Carbohydrates: 38g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 21mg | Sodium: 934mg | Potassium: 611mg | Fiber: 11g | Sugar: 3g | Vitamin A: 900IU | Vitamin C: 48.7mg | Calcium: 100mg | Iron: 4mg
Potato Soup

Potato Soup

“It’s so creamy and yummy” – Hannah, 2017

Debt Snowball Cupcakes

Debt Snowball Cupcakes

Debt Snowball Cupcakes

Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings 24 cupcakes
Calories 309kcal

Ingredients

Cupcakes

  • 2 1/2 cups cake flour no substitutions
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 1/2 sticks unsalted butter softened at room temperature
  • 2 cups sugar
  • 5 large egg room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon coconut extract
  • 2/3 cup buttermilk
  • cupcake liners Silver

Icing

  • 1 1/2 cups sugar
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/3 cup water
  • 2 large egg white room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 bag sweetened coconut flakes Martha prefers Baker’s brand

Instructions

Cupcakes

  • Preheat oven to 350 degrees. Line two standard 12-cup muffin tins with silver cupcake liners.
  • Whisk together flour, baking powder, baking soda and salt in large bowl; set aside.
  • Using a mixer, cream butter and sugar together for approximately four minutes until light and fluffy. Add eggs one at a time until just combined. Add vanilla and coconut extract. Alternate adding buttermilk and dry ingredients, being careful not to overmix.
  • Fill cupcake liners 2/3 full with batter. Bake for 15 to 18 minutes or until golden brown and toothpick comes out clean. Let cupcakes cool in pan for a couple of minutes, then move to wire rack to cool completely.

Icing

  • Separate egg whites and discard yolks. Bring egg whites to room temperature. Place sugar, cream of tartar, salt, water and egg whites in the top of a double boiler on countertop. Beat with a handheld electric mixer for one minute. Place top pan with egg white mixture over bottom of your double boiler filled with boiling water on stovetop. Make sure that boiling water does not touch the bottom of your top pan. (If this happens, it could cause your frosting to become grainy.) Beat icing constantly on high speed with electric mixer for seven minutes. Stiff peaks will form. Beat in vanilla.
  • Generously top cooled cupcakes with soft peaks of icing. Sprinkle each cupcake generously with coconut flakes to form your snowballs.

Notes

https://www.daveramsey.com/blog/marthas-recipe-debt-snowball-cupcakes

Nutrition

Calories: 309kcal | Carbohydrates: 49g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 70mg | Sodium: 145mg | Potassium: 33mg | Fiber: 0.04g | Sugar: 30g | Vitamin A: 350IU | Calcium: 20mg | Iron: 1.4mg
Mint Oreo Truffles

Mint Oreo Truffles

Mint Oreo Truffles

Prep Time 1 hour
Total Time 1 hour 10 minutes
Servings 30 truffles
Calories 151kcal

Ingredients

  • 1 package Mint Creme Oreos 15.25 oz
  • 8 ounces cream cheese softened to room temperature, 224g
  • 12 ounces semisweet chocolate

Instructions

  • Process the Oreos (the entire cookies, filling and cookie) in a food processor or blender. Pulse until crumbs are formed.
  • Using a hand-held or stand mixer fitted with a paddle attachment, beat the Oreo crumbs with the cream cheese until combined. The mixture will be thick and sticky. You may do this step by hand, but I find using a mixer is much easier.
  • Using your hands, roll into 30-35 balls. Place balls on two large plates, a parchment paper lined baking sheet, or a silicone mat-lined baking sheet. Freeze the truffles for about 30 minutes. (Freezing the balls is the most important step of this recipe. If they are not cold and solid, the melted chocolate will not coat the balls properly.)
  • Coarsely chop the chocolate and melt according to package directions. Working with 1 truffle at a time, coat in chocolate. Here's how I coat truffles: drop the truffle in the middle of the melted chocolate. Swirl the chocolate all around it with a fork. Pick up the truffle with a fork - do not pierce it, simply pick it up on top of the fork's prongs. Tap the fork on the edge of the bowl to allow the excess chocolate to drip off. Place on a lined baking sheet. Top with sprinkles while the chocolate is still wet or drizzle with the melted green candy melts, if using.
  • Refrigerate truffles for at least 10 minutes so the chocolate sets. Truffles must always be chilled and will stay fresh for up to 5 days in the refrigerator.
  • Make ahead tip: For longer storage, freeze the finished truffles up to 2-3 months. Thaw in the refrigerator before serving.

Notes

https://sallysbakingaddiction.com/2014/03/05/mint-oreo-truffles/

Nutrition

Calories: 151kcal | Carbohydrates: 17g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 83mg | Potassium: 70mg | Fiber: 1g | Sugar: 13g | Vitamin A: 100IU | Calcium: 10mg | Iron: 1.1mg
Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

“I like pumpkin and chocolate chip cookies” – Silas, 2017

Chocolate Zucchini Bread

Chocolate Zucchini Bread

Makes 2 loaves

Mom’s Zucchini Bread

Mom’s Zucchini Bread

Mom's Zucchini Bread

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10 servings
Calories 696kcal

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon ground cinnamon
  • 3 egg
  • 1 cup vegetable oil
  • 2 1/4 cups sugar
  • 3 teaspoons vanilla extract
  • 2 cups zucchini grated
  • 1 cup walnuts chopped

Instructions

  • Grease and flour two 8 x 4 inch pans. Preheat oven to 325F
  • Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  • Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  • Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Nutrition

Calories: 696kcal | Carbohydrates: 80g | Protein: 10g | Fat: 39g | Saturated Fat: 5g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 10g | Cholesterol: 64mg | Sodium: 353mg | Potassium: 292mg | Fiber: 4g | Sugar: 47g | Vitamin A: 150IU | Vitamin C: 11.6mg | Calcium: 50mg | Iron: 2.9mg
Puffy Chocolate Chip Cookies

Puffy Chocolate Chip Cookies

The Puffy Chocolate Chip Cookies

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 30 cookies
Calories 263kcal

Ingredients

  • 1 cup butter-flavored shortening
  • 3/4 cup sugar
  • 1 cup brown sugar
  • 2 1/4 cups cake flour
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons baking powder
  • 2 egg
  • 1 1/2 teaspoons vanilla extract
  • 2 cups semisweet chocolate chips

Instructions

  • Heat oven to 375 degrees F. Combine the shortening, sugar, and brown sugar in the mixer's work bowl, and cream until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside.
  • Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated.
  • With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chocolate chips. Chill the dough. Scoop onto parchment-lined baking sheets, 6 per sheet. Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool and store in an airtight-container.

Notes

http://www.foodnetwork.com/recipes/alton-brown/the-puffy-recipe-2013004

Nutrition

Calories: 263kcal | Carbohydrates: 37g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 14mg | Sodium: 73mg | Potassium: 32mg | Fiber: 1g | Sugar: 21g | Vitamin A: 15IU | Calcium: 10mg | Iron: 2.3mg
Cocoa Brownies

Cocoa Brownies

Cocoa Brownies

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 16 brownies
Calories 302kcal

Ingredients

  • butter softened, for greasing the pan
  • all-purpose flour for dusting the buttered pan
  • 4 large egg
  • 1 cup sugar sifted
  • 1 cup brown sugar sifted
  • 8 oz butter softened
  • 1 1/4 cups cocoa powder sifted
  • 2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour sifted
  • 1/2 teaspoon kosher salt

Instructions

  • Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
  • In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy
  • and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
  • Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes.
  • Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean.

Notes

http://www.foodnetwork.com/recipes/alton-brown/cocoa-brownies-recipe-2085484

Nutrition

Calories: 302kcal | Carbohydrates: 43g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 86mg | Sodium: 90mg | Potassium: 364mg | Fiber: 6g | Sugar: 27g | Vitamin A: 450IU | Calcium: 50mg | Iron: 3.2mg
Mocha Brownies

Mocha Brownies

Mocha Brownies

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 16 servings
Calories 722kcal

Ingredients

Batter

  • 4 oz unsweetened chocolate
  • 2 sticks butter
  • 2 cups sugar
  • 4 large egg
  • 3 teaspoons pure vanilla extract
  • 1 1/4 cups all-purpose flour

Mae's Mocha Icing

  • 2 sticks butter softened
  • 5 cups Powdered Sugar
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup brewed coffee cooled to room temperature

Instructions

  • Preheat the oven to 325 degrees F. Spray an 8-inch square baking pan with nonstick baking spray.
  • For the brownie batter: Place the chocolate in a microwave-safe bowl. Melt the chocolate in the microwave in 30-second increments, being careful not to let it burn. Set it aside to cool slightly.
  • In a medium mixing bowl, cream the butter and granulated sugar. Beat in the eggs. With the mixer on low speed, drizzle in the melted chocolate. Add the vanilla extract and mix. Add the flour to the bowl and mix just until combined; do not over mix.
  • Pour the batter in the prepared baking pan. Spread it to even out the surface. Bake until the center is no longer soft, 40 to 45 minutes. Set the brownies aside to cool completely before icing.
  • For the icing: In a large mixing bowl, combine the butter, powdered sugar, cocoa powder, salt and vanilla. Mix until slightly combined, then add 1/2 cup of the coffee. Whip until the icing is light and fluffy. If the icing is overly thick, add 1/4 cup more coffee. It should be very light and fluffy.
  • Ice the cooled brownies, spreading the icing on thick. Refrigerate until the icing is firm, and then slice the brownies into squares.

Notes

http://www.foodnetwork.com/recipes/ree-drummond/mocha-brownies-recipe-2074739

Nutrition

Calories: 722kcal | Carbohydrates: 116g | Protein: 5g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 115mg | Sodium: 53mg | Potassium: 109mg | Fiber: 3g | Sugar: 98g | Vitamin A: 750IU | Calcium: 10mg | Iron: 1.8mg
PW’s Mac and Cheese

PW’s Mac and Cheese

PW's Mac and Cheese

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10 servings
Calories 431kcal

Ingredients

  • 4 cups macaroni
  • 1 egg Beaten
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2-1/2 cups whole milk
  • 2 teaspoons dry mustard More If Desired, heaping
  • 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
  • Optional Spices Cayenne Pepper, Paprika, Thyme

Instructions

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

Notes

http://thepioneerwoman.com/cooking/macaroni-cheese/

Nutrition

Calories: 431kcal | Carbohydrates: 36g | Protein: 20g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 87mg | Sodium: 702mg | Potassium: 173mg | Fiber: 2g | Sugar: 3g | Vitamin A: 650IU | Calcium: 390mg | Iron: 1.8mg
Chicken Marsala

Chicken Marsala

p 57

Chicken Marsala

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 184kcal

Ingredients

  • 2 tsp olive oil
  • 16 oz boneless skinless chicken breast thinly sliced into 4 portions
  • 1/2 tsp salt
  • 1/2 tsp coarsely ground black pepper
  • 2 cups mushrooms sliced
  • 2 tsp all-purpose flour
  • 1/4 cup dry Marsala wine
  • 1/4 cup reduced-sodium chicken broth
  • 1 tsp parsley chopped

Instructions

  • Heat oil in a large skillet over high heat. Sprinkle the chicken with salt and pepper. Add to the skillet and sauté until cooked through, about 3 minutes per side. Transfer to a platter and cover to keep warm.
  • Add the mushrooms to the skillet; sauté until browned, about 3 minutes.
  • Sprinkle the mushrooms with the flour, stirring to blend. Add the wine and broth; bring to a boil. Cook, stirring occasionally, until the sauce thickens, about 3 minutes longer.
  • Stir in the parsley. Spoon the mushroom mixture over the chiken.

Nutrition

Calories: 184kcal | Carbohydrates: 8g | Protein: 27g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 75mg | Sodium: 656mg | Potassium: 394mg | Fiber: 1g | Sugar: 3g | Vitamin A: 100IU | Vitamin C: 5mg | Calcium: 3mg | Iron: 1.3mg

Pineapple Pork Sauté

Pineapple Pork Sauté

Pineapple Pork Sauté

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 3 servings
Calories 566kcal

Ingredients

  • 1 cup quick-cooking brown rice
  • 3/4 pound pork tenderloin thinly sliced against the grain
  • 3/4 tsp salt
  • 1/2 tsp coarsely ground black pepper
  • 1 tsp vegetable oil
  • 3 scallion sliced on the diagonal into 2-inch pieces
  • 1 small apple peeled, cored, and chopped
  • 1 red bell pepper seeded and chopped
  • 1 clove garlic chopped
  • 1/4 tsp crushed red pepper
  • 8 oz pineapple chunks in juice drained
  • 1/2 cup Chinese-style sweet and sour sauce

Instructions

  • Cook the rice according to package directions
  • Sprinkle the pork with the salt and pepper. Spray a large skillet with nonstick spray and set over medium-high heat. Arrange the pork in the skillet in a single layer, cooking in batches if necessary. Sauté until browned and cooked through, 1-2 minutes on each side. Transfer the pork to a plate
  • Add the oil to the skillet. Stir in the scallions, apple, bell pepper, garlic and crushed red pepper. Satué until tender, about 5 minutes.
  • Stir in the pineapple, sauce and reserved pork, and bring to a boil.
  • Serve with rice

Notes

Make it in Minutes, p 75

Nutrition

Calories: 566kcal | Carbohydrates: 88g | Protein: 30g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 75mg | Sodium: 670mg | Potassium: 539mg | Fiber: 5g | Sugar: 21g | Vitamin A: 2600IU | Vitamin C: 125.4mg | Calcium: 30mg | Iron: 3.2mg
Pancakes

Pancakes

Good Old Fashioned Pancakes

This is our go-to pancake recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 16 pancakes
Calories 223kcal

Ingredients

  • 3 cups all-purpose flour
  • 7 teaspoons baking powder
  • 2 teaspoon salt
  • 2 tablespoon sugar
  • 2 1/2 cups milk
  • 2 egg
  • 6 tablespoons butter melted

Instructions

  • In a large bowl, sift together the flour, baking powder, salt and sugar.
  • Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
  • Heat a lightly oiled griddle or frying pan over medium high heat.
  • Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Notes

http://allrecipes.com/recipe/21014/good-old-fashioned-pancakes/print/?recipeType=Recipe&servings=8&isMetric=false

Nutrition

Calories: 223kcal | Carbohydrates: 36g | Protein: 7g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 42mg | Sodium: 264mg | Potassium: 126mg | Fiber: 1g | Sugar: 4g | Vitamin A: 250IU | Vitamin C: 0.2mg | Calcium: 50mg | Iron: 1.6mg
General Tso’s Chicken

General Tso’s Chicken

This recipe could also be supplemented with sliced mushrooms and thinly sliced carrots

Vegan Chocolate Cake

Vegan Chocolate Cake

When Elijah was little, he had a dairy sensitivity. We had to use Almond or Soy milk as a substitute in almost every recipe. We used this chocolate cake recipe many times, and it was incredibly simple and good at the same time.

Vegan Chocolate Cake

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 2 hours 40 minutes
Servings 8 servings
Calories 418kcal

Ingredients

Cake

  • 1 1/4 cups all-purpose flour
  • 1 cup sugar
  • 1/3 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup water warm
  • 1 tsp vanilla extract
  • 1/3 cup vegetable oil
  • 1 tsp distilled white vinegar

Glaze

  • 1/2 cup sugar
  • 4 tbsp margarine
  • 2 tbsp soy milk
  • 2 tbsp cocoa powder
  • 2 tsp vanilla extract

Instructions

Cake

  • Preheat the oven to 350 degrees F.
  • In an 8X8 square pan/dish, mix together flour, sugar, cocoa, baking soda, and salt with a fork, making sure it is really blended together.
  • Add the water, vanilla, oil, and vinegar, and again, mix together so that it's really blended together. Use a spatula to scrape down the sides if necessary.
  • Place in oven and bake for about 30 minutes, or until a knife comes out clean.
  • Cool on a rack completely (2 hours).

Glaze

  • For the glaze, in a small saucepan, bring sugar, margarine, milk, and cocoa to a boil. Stir frequently; then reduce heat to a simmer for 2 minutes, stirring constantly. It'll look gloppy, but it's just the bubbles! Remove from heat and stir for another 5 minutes.
  • Add vanilla, stir, and immediately pour onto cake. Glaze dries really quickly, so spread it immediately and add any sprinkles now. Let this cool for an 1 hour, if you can wait that long!

Notes

http://www.instructables.com/id/The-BEST-chococlate-cake-ever...that-happens-to-be/

Nutrition

Calories: 418kcal | Carbohydrates: 71g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Sodium: 338mg | Potassium: 230mg | Fiber: 5g | Sugar: 38g | Vitamin A: 250IU | Calcium: 20mg | Iron: 2.9mg

Crispy Slow Cooker Carnitas

Crispy Slow Cooker Carnitas

Crispy Slow Cooker Carnitas

Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 12 servings
Calories 287kcal

Ingredients

  • 5 pound lean boneless pork roast excess fat trimmed, cut into 3-inch chunks
  • 1 cup beer or chicken stock
  • 1 medium white onion diced
  • 4 cloves garlic peeled and minced
  • 1 tablespoon chipotle powder
  • 2 teaspoons cumin
  • 1 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 1/2 teaspoons salt

Instructions

  • Add all ingredients to a large slow cooker, and give the mixture a stir to combine. Cook on low for 6-8 hours or on high for 4-5 hours until the pork is completely tender and shreds easily with a fork.
  • Once the pork is cooked, preheat your broiler to high heat and prepare two baking sheets with aluminum foil. Use a fork to shred the meat into bite-sized pieces, and then use a slotted spoon to transfer it to the prepared baking sheets, spreading the pork in an even layer and leaving the juices behind in the slow cooker. (Don’t discard the juices, we’re going to use them later!)
  • Place one sheet under the broiler for about 5 minutes, or until the edges of the pork begin browning and crisping up. Remove the sheet from the oven, then ladle about 1/4 cup of the juices from the slow cooker evenly over the pork, and then give it a good toss with some tongs. Broil for an additional 5 minutes to get the meat more crispy. Then remove and ladle an additional 1/4 cup of broth over the crispy pork.
  • Repeat with the other baking sheet of pork.
  • Serve immediately in tacos, burritos, salads, or whatever sounds good to you! This pork can also be refrigerated in a sealed container for up to 3 days, or frozen in a sealed container for up to 3 months.

Nutrition

Calories: 287kcal | Carbohydrates: 3g | Protein: 42g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 107mg | Sodium: 483mg | Potassium: 850mg | Fiber: 1g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 2.5mg | Calcium: 80mg | Iron: 2mg
Flour Tortillas

Flour Tortillas

“These were just super delicious” – Silas, 2017

Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 193kcal

Ingredients

  • 1 pound boneless skinless chicken breast sliced thinly
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 in onion halved and cut into slices
  • 1/4 cup olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Pinch crushed red pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  • Preheat oven to 400
  • In small bowl combine oil, chili powder, cumin, chili flakes, garlic, salt and pepper.
  • Toss chicken, veggies and oil mixture together on a large sheet pan with one inch edge. *
  • Spread out evenly.
  • Bake for 25-30 minutes until chicken is cooked and the veggies are soft with a crispy edge.
  • Serve with tortillas, sour cream, avocado and all your favorite fajita fixins!

Notes

* Some in our family do not like bell peppers in their fajitas. Instead of mixing all of the veggies together, the onions and bell peppers can be prepped separately and put into different clusters on the pan.
https://laughingspatula.com/sheet-pan-fajitas/

Nutrition

Calories: 193kcal | Carbohydrates: 9g | Protein: 17g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 51mg | Sodium: 527mg | Potassium: 136mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2400IU | Vitamin C: 132.8mg | Calcium: 20mg | Iron: 1.6mg
Zucchini Muffins

Zucchini Muffins

When we first started gardening, our garden overflowed with large zucchini. We would have so much shredded zucchini that we had to store a lot of it in the deep freezer. Instead of just cooking zucchini bread, we would occasionally make these muffins for breakfast.

Greek Roasted Potatoes

Greek Roasted Potatoes

Greek Roasted Potatoes

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Calories 365kcal

Ingredients

  • 3 pounds baking potatoes peeled and cut into 1 1/2-inch cubes
  • 1/2 cup olive oil
  • 4 clove garlic minced
  • 1 1/2 teaspoons dried oregano crumbled
  • 1 teaspoon salt
  • black pepper freshly ground
  • 1/2 cup beef stock or chicken stock
  • 1/3 cup lemon juice freshly squeezed
  • 2-3 tablespoons oregano freshly chopped

Instructions

  • Preheat oven to 400F.
  • Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
  • Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
  • Sprinkle with the fresh oregano and serve at once.

Notes

https://www.epicurious.com/recipes/food/views/roasted-potatoes-with-garlic-lemon-and-oregano-231779

Nutrition

Calories: 365kcal | Carbohydrates: 47g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 426mg | Potassium: 1075mg | Fiber: 6g | Sugar: 2g | Vitamin A: 350IU | Vitamin C: 76.7mg | Calcium: 130mg | Iron: 4.5mg