Red-Leaf Salad with Roasted Sweet Potatoes

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

Ingredients:

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

Directions:

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

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. Sauté onions and bell peppers for 3 minutes. Add in squash and sauté for additional 3 minutes. Add corn and black beans and sauté 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!

Beijing Beef

Ingredients:

Beef Marinade:

  • 1.5 lbs of beef chuck steak
  • 1 egg
  • salt & pepper
  • 1 Tbsp cornstarch

Beijing Sauce

  • 1/2 cup water
  • 1/4 cup sugar
  • 2 Tbsp ketchup
  • 4 Tbsp hoisin sauce
  • 1 Tbsp soy sauce
  • 1/2 Tbsp oyster sauce
  • 2 Tbsp white vinegar
  • 1/2 Tbsp of crushed red peppers
  • 1 Tbsp sweet chili sauce

Additional Ingedients:

  • 2 egg whites
  • 2 cups corn starch
  • 1 white onion
  • 2 cloves garlic
  • 2 cups cooking oil (enough to submerge the beef

Directions:

  1. First, slice beef in thin strips. Place the beef in a bowl and add salt, pepper, egg, and cornstarch. Mix beef with the marinade evenly and set it aside in the fridge while you make Beijing sauce.
  2. For the Beijing sauce, in a bowl combine water, sugar, ketchup, hoisin sauce, oyster sauce, vinegar, crushed red peppers, and sweet chili sauce. Mix it together.
  3. Chop the onion into slices and mince the garlic, and set aside.
  4. Take the marinated beef out of the fridge and add 2 egg whites. Mix the egg whites with the beef and coat the beef with cornstarch (~2 cups). Ensure that every side of the beef chunk is coated evenly.
  5. Heat the oil on medium heat in the wok. Once the oil is hot, fry the beef for 4-5 minutes on medium heat and let it cool.
  6. Fry the beef again 2-3 minutes on high heat to double fry and then remove the beef from the heat.
  7. On a clean wok, add 1 Tbsp of oil.
  8. Sauté the onion and garlic until fragrant (about 1-2 minutes) before adding the Beijing sauce mixture on to the wok.
  9. Lastly, add the bell pepper and fried beef, and then stir for 1-2 minutes. Serve and enjoy.

Funfetti Dip

Ingredients:

  • 1 Box of Funfetti Cake Mix
  • 1 Tub 9 oz Cool Whip Topping
  • 1-1 1/2 Cups of Vanilla Greek Yogurt
  • Sprinkles (optional)
  • Animal Crackers, for serving

Directions

  1. Whip all together until combined
  2. Let it sit in the fridge for up to 30 minutes (the longer it sits in the fridge- the better it gets)
  3. Add sprinkles (optional)
  4. Serve with animal crackers or graham crackers

Lemon Chai Loaf

Ingredients:

  • 1/2 cup milk of choice
  • 3-4 bags chair tea
  • 1 stick butter (8 tablespoons)
  • 1/2 cup honey
  • 1 tablespoon lemon zest
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup flour
  • 3/4 cup almond flour (or 1/2 cup all-purpose flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt

Glaze ingredients:

  • 3-4 tablespoons lemon
  • 2 tablespoons honey
  • 3/4 cup powder sugar, use more as needed
  • Lemon or orange zest

Directions:

  1. Bring the milk to a low boil in a small saucepan until steaming. Remove from the heat. Add the tea bags, cover, and steep for 10 minutes. Remove the tea bags and discard.
  2. Preheat the oven to 350°F. Grease a (9×5 inch) loaf pan.
  3. In a large mixing bowl , beat together the butter, honey, and lemon zest until combined. Beat in the eggs, one at a time, until combined then add the vanilla. Add the flour, almond flour, baking powder, and salt. Beat to combine. Add the steeped chai milk, beating until combined.
  4. Spoon the batter into the prepared pan. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. If the cake is browning too quickly, cover with foil.
  5. Meanwhile, make the glaze. Remove the zest from the lemon and orange with vegetable peeler in wide strips. Then thinly slice the strips. In a medium bowl, mix together the honey and 3-4 tablespoons lemon juice. Drizzle 1/2 the glaze over the warm loaf.
  6. To the remaining glaze, add the powdered sugar, whisk until smooth. Stir in 1/2 the lemon and orange zest. Pour the glaze over the loaf. You can garnish with the remaining zest, if desired. Let set 5 minutes, slice, and enjoy warm or at room temperature.

Breakfast Casserole with Sausage, Hashbrowns, and Eggs

Ingredients:

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

Directions:

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

Crock Pot Chicken Stuffing Casserole

Ingredients:

  • 11 chicken tenderloins
  • 1 Teaspoon chicken poultry seasoning
  • 10.75 oz can cream of chicken soup (most cream soups can be substituted)
  • 6 oz box Stove Top Stuffing
  • 2 Cups chicken broth

Directions:

  1. In a medium bowl mix stuffing and chicken broth together.
  2. Place chicken tenderloins in bottom of crockpot
  3. Sprinkle chicken poultry seasoning over tenderloins
  4. Pour soup over chicken and spread evenly
  5. Once stuffing has absorbed all of the broth pour evenly on top
  6. cover with lid and cook on low 6 hours or on high for 4 hours

Cherry Oreo Cookie Balls

1 hour 30 minutes

20 minutes prep

Ingredients:

  • 1/3 cup finely chopped candy canes (about 6 small), divided
  • 8 oz package cream cheese, softened
  • 36 Oreo Cookies, finely crushed
  • 4 oz package semi-sweet chocolate broken into pieces, melted

Directions:

  • Reserve 1 Tbsp chopped candy cane. Mix remaiing candy cane with cream cheese and cookie crumbs until blended.
  • Shape into 48 (1-inch) balls. Freeze 10 minutes.
  • Dip cookie balls in melted chocolate, place on waxed paper- covered rimmed baking sheet. Sprinkle with reserved candy cane.
  • Refrigerate 1 hour or until firm.

*I used cherry candy canes, peppermint would be a great classic option.

*I used the food processor to process Oreo cookies, then mixer to combine cookies, with cream cheese and candy cane.

I used almond extract to intensify the cherry flavor. You could use any flavor extract if you didn’t have candy canes.

~ Recipe adapted from food and family

Cinnamon Banana Bread Muffins

Prep: 5 min

Cook Time: 10-20 minutes

Ingredients:

  • 2/3 cup granulated sugar
  • 1/2 cup vegetable or canola oil
  • 2 large eggs
  • 2/3 cup mashed banana (about 2 small bananas)
  • 1 teaspoon vanilla extract
  • 1 2/3 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon

cinnamon & sugar topping

  • 3 tablespoons butter, melted
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon

Directions:

  1. Heat oven to 375 degrees. Spray bottom of muffin cups (regular or mini size) with cooking spray. Or use liners.
  2. In medium bowl combine the sugar, oil, eggs and stir with wire whisk. Add in bananas and vanilla, whisk until combined.
  3. Add in flour, baking soda, salt, and cinnamon and stir together until just combined.
  4. Divide batter evenly among muffin cups. If using regular size muffin tin they’ll be about 3/4 full. I used a 1 1/2 tablespoon scoop to fill mini muffin tins and ended up with 1 1/2 batches (35 mini muffins)
  5. Bake regular size 17-21 minutes or mini size 10-12 minutes or until toothpick inserted in center comes out clean and muffins are high and round on top. The tops of the muffins should not look wet. Edges will be more browned.
  6. Remove muffins and let cool slightly. Place on cooling rack if you have one.
  7. Meanwhile, make cinnamon & sugar topping: Combine the sugar and cinnamon in a small bowl. Put melted butter in a separate bowl (microwaved 15 sec increments to melt). Dip muffin tops into melted butter and then into cinnamon-sugar. Serve warm or let cool completely.