Honey Garlic Pork Chops

INGREDIENTS

1/4 c honey

3 T soy sauce

6 cloves garlic, minced

6 pork loin chops, trimmed of fat, 4 oz each

In a shallow dish, whisk together honey, soy sauce and garlic. Coat chops in mixture. Reserve left over honey mixture for basting. Place chops on greased grill over med-high heat, close lid and cook. Baste 2 times. Serves 6.

Whole Wheat Pumpkin Chocolate Chip Muffins

INGREDIENTS

1 c melted coconut oil (or butter)

3/4 c honey

4 eggs

2 c pureed pumpkin (or one 16-oz can)

3 c whole wheat flour

1 t baking soda

2 t baking powder

1 teaspoon sea salt

1 t cinnamon

1 c semi-sweet chocolate chips

Preheat oven to 400 degrees. Blend oil and honey, mix in one egg at a time, and then mix in pumpkin.

Add flour, baking soda, baking powder, salt and cinnamon. Mix until combined. Stir in chocolate chips.

Grease or put liners in muffin pan. Fill to top with batter and cook for 18 minutes. Makes about 24 muffins.



Decadent Sweet Milk Bread aka "King's Hawaiian" Bread

INGREDIENTS

1 cup of water
½ cup of sweetened condensed milk
1 teaspoon of salt
1 tablespoon of butter
3 1/3 cups of bread flour
2 teaspoons of yeast

Put ingredients in bread machine and set for dough cycle. When complete, there are so many different things you can do with it. Divide it into four mini loaves or make a braid by separating it into three sections. Roll each out like snakes and mesh ends together. Braid and press ends together. Divide it into rolls.

Place in baking dish and allow to rise for 25-30 minutes. Brush melted butter or egg white on top after rising. Bake at 340 for 30-45 minutes, until top is golden brown. (Rolls probably wouldn't need to cook as long!)

Funeral Sandwiches

INGREDIENTS

1 package of King's Hawaiian Rolls (see recipe for homemade!)

1/2-1 lb. good ham deli meat

Swiss cheese, thinly sliced

1/2 c. butter, melted

3 T. Worcheshire sauce

2 T. mustard

2 T. brown sugar

dash of onion powder

Cut the rolls in half and line the bottom of a baking pan with the bottoms of the rolls. Layer the ham slices, then cheese and place the top half back on. Mix together the butter, Worcheshire, mustard, brown sugar and onion powder. Pour the whole works over the buns, drenching each one. Cover tightly and marinade anywhere from 4-24 hours.

Preheat the oven to 350 degrees. Bake for 15 minutes, or until cheese is melted and bun tops are a bit golden.

Cheddar Garlic Oven-Fried Chicken

Mine actually looked even more tasty and juicy than this! Bad lighting, I guess.

INGREDIENTS

1/3 cup butter, melted

2 tablespoons minced garlic

2 teaspoons garlic powder, divided

1/2 teaspoon salt

3/4 cup seasoned or plain bread crumbs

1/2 cup finely grated cheddar cheese

1/4 cup freshly grated Parmesan cheese

1/2 teaspoon ground black pepper

4 boneless skinless chicken breasts

shredded cheddar cheese

Preheat oven to 350°F. Butter an 11x7-inch pan (if using more than 4 breasts use a larger pan).

In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt. In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese, 1 teaspoon garlic powder and black pepper.

Dip chicken in butter mixture; then in crumb mixture. Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time. (Placing the chicken on a rack in a pan will produce an extra crispy crust.) Top with shredded cheddar the last 5 minutes of cooking.

Cheesy Chicken Lasagna

INGREDIENTS

2 (12 oz) cans evaporated milk (not fat-free)
1 (1 oz) pkg dry Ranch dressing mix (see my recipe for homemade)
3 cups cubed, cooked chicken
1/8 tsp pepper
8-12 oz lasagna noodles, cooked
1 1/2 to 2 cups cheddar cheese, grated
1 1/2 to 2 cups mozzarella cheese, grated

Cook the chicken and noodles first at the same time. Once noodles are done, rinse in cold water and set aside (it keeps them from sticking together).

Combine evaporated milk and Ranch dressing in a 3-quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes (don’t do any less), stirring frequently. Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

Chicken with Sun Dried Tomato-Basil Sauce

INGREDIENTS

6 boneless, skinless chicken tenders, thawed
2 tablespoons extra virgin olive oil
fresh ground pepper, to taste
1 1/2 tablespoons butter
2 tablespoons flour
1/2 cup onions, chopped finely
2 cloves garlic, minced
1/2 shallot, minced
1/4 cup sun dried tomatoes, chopped (in package, NOT oil packed)
1/4 cup fresh basil, chopped
1 1/2 cups reduced-sodium chicken broth
1/2 cup regular cream
1/4 16 ounce package whole wheat spaghetti, uncooked

Heat olive oil in a large pan over medium-high heat. Add chicken and grind fresh pepper on each side. Cover and cook until done, about 5 minutes on each side. (When done, chicken will have NO pink on the inside.) Remove from heat and set aside, keeping covered.

In a large saucepan, melt butter over medium heat. Add onion, garlic, and shallots, cooking 1-2 minutes, just until soft. Add sun dried tomatoes; stir. With a whisk in hand, add flour and stir. Slowly pour in chicken broth, whisking constantly to remove any lumps. Add cream, still whisking. Continue whisking for 3-4 minutes or until sauce begins to thicken. Take off heat and let sit; it will continue to thicken; stir every so often as you cook the spaghetti.

Cook spaghetti according to package directions. It is done when it is soft, but still has a bite; al dente.

Add fresh basil to sun dried tomato sauce and give it a good stir.

Place spaghetti noodles on serving plates, placing chicken directly on top of noodles. Spoon as much sauce as you would like over chicken and noodles. 

Korean BBQ Topped with Sesame Asian Slaw

This is my friend, Aimee Krey's, recipe and picture (I was too hungry to stop and take one).

INGREDIENTS

1 pound ground beef or ground turkey

1/4 cup brown sugar

1/4 cup low-sodium soy sauce

1 Tbsp sesame oil

3 cloves garlic, minced

1 tsp fresh ginger, minced

1 Tbsp rice vinegar

1 tsp Sriracha hot sauce (or red pepper flakes)

salt and pepper to taste

3 green onions, chopped

cilantro

In a large skillet over medium-high heat, brown meat with sesame oil, garlic and ginger. Drain any excess fat. Add brown sugar, soy sauce, hot sauce, and rice vinegar. Simmer on low about 15 minutes or until sauce thickens into the meat. Taste for seasonings and add green onion just before serving. Top each serving with a sprinkle of cilantro.

Sesame Asian Slaw

INGREDIENTS

1/2 head of green cabbage sliced super thin

1/2 cup mayonnaise

1 tsp sesame oil

2 tbsp rice vinegar (you may need a bit more to get consistency of a salad dressing)

1 packet of stevia or other sweetener (about 1 tsp) or to taste

salt and pepper

1/4 tsp garlic powder

1 Tbsp sesame seeds

Combine all the dressing ingredients in a large bowl and whisk until smooth. Taste for any seasoning adjustments. Throw in sliced cabbage, stir until well coated. Cover and refrigerate for about 2 hours before you need it so the flavors can become acquainted with each other.

Serve the BBQ over toasted hamburger buns, top with cilantro and slaw or serve over rice with the slaw on the side.

Cajun Chicken Stuffed w/Pepper Jack and Spinach

INGREDIENTS

1 lb boneless, skinless chicken breasts

4 oz pepper jack cheese, shredded (you can use up to 6 oz)

1 c frozen spinach, thawed and drained (you can also use fresh spinach)

2 tbsp vegetable oil

2 tbsp Cajun seasoning (see recipe below)

1 tbsp breadcrumbs

Sea salt, to taste

Freshly ground black pepper, to taste

Preheat oven to 350 degrees. Flatten the chicken to 1/4-inch thickness. In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.

Combine the Cajun seasoning and breadcrumbs together in a small bowl.

Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten with toothpicks. Brush each chicken breast with the vegetable oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).

Place the chicken seam-side down onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through. Remove toothpicks before serving!

CAJUN SEASONING

INGREDIENTS

3/4 tbsp paprika

3/4 tsp onion salt

3/4 tsp garlic powder

1/4 tsp black pepper

1/2 tsp cayenne pepper

1/4 tsp white pepper

1/4 tsp cumin

1/4 tsp thyme

1/8 tsp oregano

Mix all ingredients together.

Note: This was pretty spicy even after I only used half of the cayenne pepper, white pepper and cumin.

Incredible Baked Meatballs

INGREDIENTS

1 lb hamburger

2 eggs, beaten with 1/2 cup milk

1/2 cup grated Parmesan cheese

1 cup Panko or bread crumbs

1 sm onion, minced or grated (or 1/2 lg onion)

2-3 cloves garlic, minced

1/2 tsp oregano

1 tsp salt

freshly ground pepper to taste

1/4 cup fresh flat-leaf parsley or basil, minced

Mix all ingredients with hands. Form into golf ball-sized meatballs. Bake at 350 degrees for 30 minutes. Cover with marinara sauce and serve over rice or noodles.

Healthy Deep Dish Cookie Pie - Sugar-Free Version

INGREDIENTS

2 cans white beans or garbanzos, drained and rinsed well

1 cup quick oats

2 cups pitted dates (I recommend Sunmaid, as they’re softer and easier to blend)

4 stevia packs, or 1/8 tsp uncut (or 4 tbsp sugar)

3/4 tsp salt

2 tsp baking powder

1/2 tsp baking soda

1/4 cup unsweetened applesauce

2/3 cup milk of choice

3 Tbsp oil (canola, veg, or coconut)

1 tbsp pure vanilla extract

1 cup sugar-free chocolate chips

Preheat oven to 350 F, and grease a 10-in springform pan (or two 8-in round pans). Combine all dry ingredients (except chips) in a large bowl. In a separate bowl, combine all wet ingredients. Put around 1/3 of the dry and 1/3 of the wet ingredients into a high-powered food processor like a Cuisinart (NOT a blender) and blend until super-smooth (where there are no date pieces to be seen). Scoop out into a bowl, and repeat the process twice more with the rest of the ingredients. (If you have an absolutely giant food processor, you can do it in two batches, as opposed to three.) Stir in the chocolate chips, and pour into the pan or pans. Bake 35-40 minutes (or 30 if you want it really gooey in the middle), then let cool at least 15 minutes before trying to remove it.

Healthy Deep Dish Cookie Pie

I know, it really sounds gross, and I'll admit that I was pretty scared, especially after the disastrous avocado "chocolate pudding" and the somewhat passable black bean brownies. But this really, really is GOOD!

INGREDIENTS

2 cans white beans or garbanzos, drained and rinsed

1 cup quick oats (I used old fashioned and they worked)

1/4 cup unsweetened applesauce (I used homemade)

3 tbsp oil (I used coconut)

2 tsp pure vanilla extract

1/2 tsp baking soda

2 tsp baking powder

1/2 tsp salt

1-1/2 cups brown sugar (Note: see separate post for sugar-free version)

1 cup chocolate chips (I used half dark and half semi-sweet because that is what I had onhand)

Blend everything, except the chips, very well in a good food processor (not a blender). Mix in chips, and pour into an oiled pan (I used a 9-inch springform pan). Cook at 350F for around 35-40 minutes. Let stand at least 10 minutes before removing from the pan. Would be delish with some homemade vanilla ice cream!

Easy Garlic Chicken

INGREDIENTS

4 boneless skinless chicken breasts

4 garlic cloves, minced

4 tablespoons brown sugar

3 teaspoons olive oil

 

Preheat oven to 500°F and lightly grease a casserole dish. In small sauté pan, sauté garlic with the oil until tender. Remove from heat and stir in brown sugar. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture. Add salt and pepper to taste. Bake uncovered for 15-30 minutes. Don't plan on kissing anyone for awhile!

Chocolate Quinoa Snack Balls

INGREDIENTS

1 cup cooked quinoa

1/3 cup sunflower seeds

1 cup oats

1/3 cup dried cherries

¼ cup unsweetened coconut

1/3 cup maple syrup

1 tsp vanilla extract

2 Tbsp almond butter

1/2 cup dark chocolate chips

1/2 tsp sea salt

In a large bowl, combine the quinoa, sunflower seeds, oats, dried fruit, and unsweetened coconut, mix well. Then add maple syrup, vanilla extract and almond butter to bowl, mix again until well combined. Add the chocolate chips and sea salt. Mix well again until just combined. Using wet hands, gently roll mixture into golf ball-sized balls. Let chill for 2 hours before eating. Store in fridge. Makes about 10-12 balls.

BBQ Sauce

INGREDIENTS
2 cups ketchup
2 cups tomato sauce
1 1/4 cups brown sugar
1 1/4 cups red wine vinegar
1/2 cup molasses
2 tablespoons butter, cut into small pieces
4 teaspoons hickory flavored liquid smoke
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon coarsely ground pepper

In a large saucepan, over medium heat, mix together all the wet ingredients and then add the seasonings. Bring to a boil then reduce the heat to low and simmer for at least 20 minutes, stirring occasionally. The sauce will thicken as it simmers (and then as it cools). I try to plan ahead and simmer for at least an hour. Use the sauce to brush onto meats the last ten minutes of grilling or for any other recipe where barbecue sauce is used.

Once cooled, the sauce can be frozen. Thaw in the refrigerator and use as needed.

Makes about 7 cups of barbecue sauce.

Note: I just mixed everything in a bowl and poured it over my ribs in the slow cooker. It worked great and was delicious!

Fudge Popsicles

INGREDIENTS

2 tablespoons semisweet chocolate chips or chopped semisweet chocolate
1/3 cup sugar
1 tablespoon cornstarch
1 1/2 tablespoons unsweetened cocoa powder
1 1/4 cups whole milk
Pinch of salt
1/2 teaspoon vanilla extract
1/2 tablespoon unsalted butter

In the bottom of a medium saucepan over very low heat, gently melt the chocolate chips, stirring constantly until smooth. Stir in sugar, cornstarch, cocoa powder, milk and salt and raise heat to medium. Cook mixture, stirring frequently until it thickens, anywhere between 5 minutes (for me) and 10 (suggested in the book). Remove from heat, add vanilla and butter and stir until combined.

Set aside to cool slightly then pour into popsicle molds. Freeze 30 minutes, then insert popsicle sticks. Freeze the rest of the way before serving.

Makes 4 standard-sized popsicles (3 ounces each).

Baked Parmesan Tomatoes

INGREDIENTS

4 tomatoes, halved horizontally

 1/4 cup freshly grated Parmesan cheese

 1 teaspoon chopped fresh oregano

 1/4 teaspoon salt

 freshly ground pepper, to taste

 4 teaspoons extra-virgin olive oil

Preheat oven to 450F. Place tomatoes cut side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until tomatoes are tender, about 15 minutes.

3-Ingredient Peanut Butter Cookies

INGREDIENTS

1 cup peanut butter (I used Adam's Natural crunchy)

1/4 cup brown sugar

1 egg

chocolate chips, peanut butter chips, nuts (optional)

Preheat your oven to 350 degrees and line a cookie sheet with parchment paper. In a medium-sized bowl, combine the peanut butter and brown sugar. Add the egg and mix until well-combined. If using, stir in chocolate chips, peanut butter chips, and/or nuts. Drop (heaping) tablespoonful-sized balls of dough onto the prepared cookie sheet and flatten slightly. (I rolled them into balls before flattening them.) If desired, create a cross-hatch design with a fork, for an authentic peanut butter cookie look. Bake for 8-10 minutes. Remove from the oven and allow to cool before devouring. Makes a dozen normal-sized cookies.

Mexican Chocolate Breakfast Shake

INGREDIENTS

1/2 c. old-fashioned oats

1 c. almond or coconut milk (I just used regular - my coconut milk was frozen)

1 Tbsp cocoa powder

1 tsp cinnamon

1 Tbsp honey, maple syrup or other sweetener to taste

1 small banana, cut into pieces and frozen overnight in a freezer bag

Combine oats, milk, cocoa powder, cinnamon, and sweetener in a resealable bowl. Stir together and refrigerate overnight. Add banana and oat mixture to food processor or blender and process until smooth and well-combined. If shake is too thick, add more milk for a thinner consistency.

Notes: Making the oatmeal mixture ahead of time and refrigerating it overnight softens the oats and gives the shake a smoother texture. If you're feeling impatient (or don't mind little bits of oatmeal in your shake), you can make this without that step. Just put the oats in the food processor or blender first, process until it becomes a fine powder, and then add the rest of the ingredients.

Zesty Avocado Cilantro Buttermilk Dressing

INGREDIENTS

3/4 cup low-fat buttermilk

1 small jalapeno, seeds removed, leave them in if you want it spicy

1/4 cup of fresh cilantro

1 medium avocado

1 clove garlic

2 tbsp chopped scallion

juice of 1 lime

1/8 tsp cumin

1/4 tsp fresh ground pepper

1/2 tsp kosher salt

Combine all the ingredients in a blender and blend until smooth. For a thinner dressing add more buttermilk, for a thicker dip use less. Makes about 1 pint.

Spinach Cheddar Muffins

INGREDIENTS

1 1/2 cups whole wheat flour

 2 teaspoons baking powder

 1/2 teaspoon baking soda

 1/2 teaspoon salt

 6 tablespoons butter, melted

 1 egg

 1 cup whole milk

 1/2 cup frozen chopped spinach - thawed, drained and squeezed dry

 1 cup shredded cheddar cheese

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 cup muffin cups. Mix the flour, baking powder, baking soda, and salt together in a mixing bowl. Stir the melted butter, egg, milk, spinach, and cheese together in a large mixing bowl until evenly blended. Slowly stir in the flour mixture to form a batter. Spoon about 2 tablespoons into each muffin cup. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 35 minutes.

Sundried Tomato Alfredo

INGREDIENTS

3 Tbsp butter

1/4 cup chopped sundried tomatoes (NOT packed in oil)

1 clove garlic, minced

1 cup heavy cream

1 cup freshly grated Parmesan cheese

1 Tbsp chopped fresh parsley

1/8 tsp grated nutmeg

salt and freshly ground pepper to taste

Melt butter in a medium saucepan over medium heat. When it's ready to sizzle, stir in the tomatoes and garlic. Saute for about 2 minutes, or until garlic becomes fragrant and tomatoes soften. Remove the pan from the heat. Whisk in the cream. Return the pan to the heat. Heat just until the cream begins to bubble - do not boil - whisking often. Remove from heat. Stir in the Parmesan, parsley, and nutmeg until the cheese has melted. Season with salt and pepper. Makes 1 cup. Serve over hot pasta or as a dip with baguettes.  

Tomato and Mozzarella Pasta al Forno

INGREDIENTS

2 Tbsp extra virgin olive oil

2 cloves garlic, crushed

2 14oz. cans diced Italian plum tomatoes

1 tsp. dried oregano

salt and pepper

1 lb. pasta (tubes)

8 oz. mozarrella cheese, cubed

2/3 c. parmesan cheese



Heat oil in skillet. Add garlic and cook over medium-high heat for 1 minute. Add tomatoes and oregano, simmer rapidly, stirring occasionally until thickened, about 15 minutes. Add salt and pepper.

Meanwhile, cook pasta according to package directions. Drain.

Toss pasta with sauce. Place half the pasta in an oiled 9x13 dish. Cover with half the mozarrella and half the parmesan. Top with remaining pasta, mozarrella and parmesan. Bake at 400F for 15 minutes.

Pina Colada Smoothie

INGREDIENTS

1 cup fresh pineapple chunks

1 cup unsweetened coconut milk

1 banana

1/4 cup ice cubes

2 tsp honey, optional

In a blender, combine all ingredients. Puree until smooth. Pour into two large glasses.

Note: I added a 6oz container of vanilla yogurt to thicken it up some.

Honeydew Smoothie

INGREDIENTS

2 cups honeydew melon, cubed

1/2 cup vanilla yogurt

1/4 tsp vanilla extract

1 cup ice cubes

In a blender, combine all ingredients. Blend until frothy. Makes 2 servings.

Avocado Chicken Salad

INGREDIENTS

cooked, shredded chicken breasts

avocado

chopped green onion

lime juice

mayonnaise

salt and pepper

This is an eye-baller. Just mix it all together to suit your wants and/or needs and taste preferences. We served it on croissants with chips and homemade salsa!

Salsa Chicken

INGREDIENTS

boneless skinless chicken breasts

salsa (see recipe on blog for homemade)

taco seasoning (see recipe for homemade below!)

shredded cheddar cheese

sour cream for garnish

Easy peasy! Put your chicken breasts in a 9x13 pan. Sprinkle with taco seasoning. Spoon salsa over then top with cheese. Bake at 350 degrees for one hour. Top with sour cream if desired.

Taco Seasoning

INGREDIENTS

1 part cumin

1 part garlic powder

1 part chili powder

1 part onion powder

1/4 - 1/2 crushed red pepper

Mix all spices together and store in an air-tight container. I keep mine in the freezer. Use sparingly or liberally depending on how spicy you like it!

Skillet Gnocchi with Chard & White Beans

INGREDIENTS

1 tablespoon plus 1 teaspoon extra-virgin olive oil, divide

1 16-ounce package shelf-stable gnocchi (see tip)

1 medium yellow onion, thinly sliced

4 cloves garlic, minced

1/2 cup water

6 cups chopped chard leaves (about 1 small bunch) or spinach

1 15-ounce can diced tomatoes with Italian seasonings

1 15-ounce can white beans, rinsed

1/4 teaspoon freshly ground pepper

1/2 cup shredded part-skim mozzarella cheese

1/4 cup finely shredded Parmesan cheese

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl. 

Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer.

Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

*Tip: Look for shelf-stable gnocchi near other pasta in the Italian section of most supermarkets.

Mango Coconut Bread

INGREDIENTS

1 cup mango puree (about 2 ripe mangos)

1 cup all-purpose flour

1 cup unbleached whole wheat flour

1/2 cup sugar (I used Stevia)

1 tsp baking soda

1/4 tsp cinnamon

1/2 tsp salt

1/4 cup chopped walnuts

1/4 cup coconut flakes

1 large egg, beaten

2 tbsp melted butter

Preheat oven to 325F. Puree mango in a blender until smooth.

Combine flour, sugar, baking soda, cinnamon and salt in a large bowl. Mix well. Add nuts and coconut and mix to combine.

In a medium bowl, mix eggs, melted butter, and pureed mango. Add to the flour mixture and stir until just blended.

Pour batter into a greased 9x6 loaf pan and bake at 325F for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes.

 

Gluten-Free Spinach Lasagna Roll-Ups

INGREDIENTS

10 cooked Tinkyada Brown rice lasagna noodles

2 c. browned, lean ground beef (I cooked it with some onions)

1 c. part skim, ricotta cheese

1 egg, beaten

2 c. frozen or fresh spinach

1/2 tsp salt

1 1/2 c. tomato sauce

1/4 c. Parmesan cheese, grated

1/2 c. part-skim mozzarella cheese, shredded

Preheat Oven to 375 degrees. Cook noodles according to package directions. Drain and spread them carefully onto a sheet of aluminum foil or waxed paper to prevent sticking. If you are using ground beef, brown it and set it aside.

In a bowl combine ricotta, egg, spinach (if using frozen spinach heat and drain spinach to release excess water), salt and mix well. Add beef now if using it. Spread half a cup of tomato sauce on the bottom of a small, round 4 quart casserole dish. Spread each lasagna noodle with the ricotta/meat mixture and roll them up. Stand up or lay flat in the baking dish. Pour 1 cup of tomato sauce over all the noodles. Sprinkle them evenly with the Parmesan, then the mozzarella cheese. Cover loosely with foil and bake for 45 minutes. Uncover and bake an additional 15 minutes until cheese is nicely melted.

Notes: As you can see, this recipe has basically no seasoning, which sounded way boring and bland to me. I cooked the meat with my little leek that I got in my Bountiful Basket and added 2 T of Italian Seasoning. It was good, but I'd add even more seasoning next time to spice it up.

Shake and Coconut Bake Pork Chops

INGREDIENTS

2 pounds pork chops (about 4 chops)
1 13.5 oz. can coconut milk
juice of 1/2 a lime
1 tsp dijon mustard
2 cups Panko bread crumbs
1 tsp powdered ginger
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp coriander
1/4 tsp pepper
2-4 tbsps coconut oil

In a bowl mix together the coconut milk, lime juice and dijon mustard.

In a gallon-sized zip lock, shake up the bread crumbs, ginger, garlic powder, onion powder, salt, coriander and pepper to mix.

Dip the each pork chop in the milk mixture first, coating completely, and then drop it into the bread crumb bag. Shake it up good.

Heat up 2 tablespoons of the coconut oil on medium-high heat. Add the pork chops to the hot oil and let them sear for a minute or two on each side. Add another tablespoon or two of coconut oil as needed between chops.

Place the chops into a 350 degree oven for 25-30 minutes or until the internal temperature of the chops reaches 145 degrees.

Note: There was way too much coconut milk mixture. You could probably halve that and still have plenty for four pork chops.

Oatmeal Chocolate Chip Cookies

INGREDIENTS

1/2 c. coconut oil, virgin, unrefined (solidified- you may have to put it in the refrigerator to do this)

3 c. rolled oatmeal

1 1/2 c. whole wheat flour

1/2 c. raisins

1/2 c. 60% cacao dark chocolate chips

1 c. honey

2 eggs

1 tsp. vanilla extract

1 tsp. pumpkin pie seasoning

1 tsp. baking soda

1/2 tsp. salt

Preheat oven to 350 degrees F. In large mixing bowl, using an electric mixer, cream together coconut oil, honey, eggs and vanilla until there are no longer lumps from the coconut oil. (You may have to mash the lumps with a fork!)

Using a spoon, mix the flour with the salt, pumpkin pie seasoning, and baking soda. Add the dry ingredients to the wet ingredients, using an electric mixer. Using a spoon fold in the oats, raisins, and chocolate chips.

Scoop with a spoon and make medium sized cookies. Place on a non-greased baking sheet. You may have to flatten cookies a little with the back of a spoon. Bake about 10 minutes until the cookies are lightly golden. Try not to over bake the cookies as they will become hard. Let cookies cool for a few minutes then remove from baking sheet. 

Quick and Easy Restaurant-Style Salsa

INGREDIENTS

1- 14 oz can diced tomatoes (I used 1/2 whole tomatoes)

1- 10 oz can orginal Rotel

1/2 small onion, roughly chopped

1 clove garlic, peeled and smashed

1/2-1 jalapeno, seeded or not (depends on how spicy you like it)

1 teaspoon honey

1/2 teaspoon salt

1/4 teaspoon ground cumin

small to medium size handful of cilantro, washed

juice of 1 lime

Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.

Dark Honey Cake with Salted Caramel Sauce and Whipped Cream

INGREDIENTS

1 ¾ cups honey

2/3 cups shortening

2 eggs

2 ½ cups flour (gluten free or gluten filled)

2 teaspoons baking soda

1 teaspoon salt

5 tablespoons unsweetened cocoa

¼ cup water

1 teaspoon vanilla

1 ¼ cup ice water

Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch rectangular pan.

In the bowl of a standing mixer (or with a handheld mixer) cream together the honey and shortening. Add eggs and mix well to fully combine. 

In a separate bowl, sift together the flour, baking soda and salt. Set aside. 

In a small bowl place unsweetened cocoa and the ¼ cup of water. Whisk to combine. Add to the honey-shortening-egg mixture and mix to fully combine. Add flour alternating with ice water to the honey mixture until fully combined. (Note: I felt the batter seemed more liquid than traditional cake batter though it baked perfectly to a light cake.) Pour into prepared cake pan and bake 35-40 minutes until toothpick comes out clean (Note: original recipe specified 45 minutes but my cake was done between 35-40 minutes).

SALTED CARAMEL SAUCE

INGREDIENTS

1 cup sugar

1/4 cup water

3/4 cup heavy cream

3 1/2 tablespoons unsalted butter

1 teaspoon sea salt

In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.

Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.

*Cook's Note: The salted caramel sauce will keep in the refrigerator up to 2 weeks. Reheat before serving.

To assemble: Drizzle a bit of Salted Caramel Sauce over a slice of the Dark Honey Cake and top with a dollop of whipped cream. For a lighter cake, skip the sauce and enjoy the cake solo with a bit of whipped cream.