Pup Cakes!

1 egg white
1 T. honey
1/2 banana
1/3 c. peanut butter
1/4 c. flour
1/4 c. oats
1/4 t. baking powder
1/3 c. water

Mix all ingredients and fill 3 cupcake liners with batter.  Bake at 350 degrees for 15 minutes.

Sausage Stuffed Squash!

2 acorn squash

1 T. olive oil

1/2 t. salt

1/2 t. black pepper

1 t. rosemary

1 lb. turkey sausage

1 onion, diced

8 oz. button mushrooms, chopped

1 apple, cored and diced

1/3 c. yogurt

1/4 c. Parmesan cheese

Cut each squash in half and scoop out the seeds and pulp.  Brush the cut side with olive oil and season with salt and pepper.  Place cut side down on a baking sheet and bake for 20 minutes at 400 degrees or until tender.  While the squash is roasting, saute the sausage in a large pan with the rosemary, onion, and mushrooms. When the sausage is fully cooked, stir in the apples and cook for 5 minutes more.  Take off the heat and stir in the yogurt and Parmesan.  Fill the squash halves with the sausage mixture and sprinkle more Parmesan on top.  Return the squash to the open and bake for 15 more minutes or until browned.  

Pork Lo Mein!

• 
  
• 2 lbs. boneless pork shoulder
• 2 carrots, diced
• 2 stalks celery, diced
• 1 cup snow peas
• 1  can sliced water chestnuts, drained
• 1 pound fettuccine
• 
  
• 1/3 c. soy sauce
• 3 cloves garlic, minced
• 2 T. brown sugar
• 1 t. ground ginger
• 1 t. curry
• 2 T. peanut butter
• 
  
• Whisk together soy sauce, garlic, brown sugar, ginger, curry, and peanut butter in a slow cooker.  Add pork shoulder, then cover and cook on high for 3 hours.  Remove pork shoulder and shred the meat before returning to the pot with the juices. Stir in carrots, and celery and cook for 30 more minutes.  Then add the snow peas and water chestnuts.  Meanwhile, cook the fettuccine until al dente.  Toss the cooked pasta with the meat and vegetable mixture before serving.

Spaghetti Squash Pie!

1 spaghetti squash
1 lb. ground turkey
15 oz. tomato sauce
1 T. Italian seasoning
2 cloves garlic, minced
2 T. flour
3 T. melted butter
3 eggs, beaten
1/3 c. parmesan cheese
1 c. mozzarella cheese

Pierce squash and microwave for 15 minutes.  Meanwhile, brown turkey in a large skillet.  Add the tomato sauce, seasoning, and garlic and simmer for a few minutes.  Once squash is cooked, cut in half, remove the seeds, and shred into spaghetti-like strands with a fork.  Mix the squash with flour, butter, eggs, and parmesan and spread into a greased pie pan.  Top with meat sauce and sprinkle mozzarella on top.  Bake the pie at 350 degrees for 30 minutes.

Whole Wheat Bread!

1/4 c. warm water

1/2 c. warm milk

1 T. cut butter

2 T. brown sugar

1 t. salt

2 c. whole wheat flour

2 t. yeast

 

 

Put all ingredients in bread machine pan in the order listed.  Insert the pan in the chamber and close the lid.  Select "whole wheat, 1 lb" loaf size.  Press start.  It will take 4 hours and 15 minutes to bake.  When the timer goes off, remove from pan and let cool before slicing.

Zucchini Blueberry Muffins!

For the batter:
3 eggs
3/4 c. applesauce
1/3 c. coconut oil
2 t. vanilla
2 c. grated zucchini
1 T. lemon zest
1/3 c. vanilla protein powder
1.3 c. sugar
3 c. flour
1 t. baking powder
1/4 t. baking soda
1 t. cinnamon
2 c. fresh blueberries

For the topping:
1/4 c. sugar
1/4 c. flour
3 T. cold butter
1/2 t. cinnamon

Beat eggs, applesauce, oil, and vanilla.  Stir in zucchini and lemon zest, protein, and sugar.  Fold in flour, baking powder, baking soda, and cinnamon.  Stir in blueberries and pour into cupcake liners,  In a small bowl, combine topping with a fork and sprinkle over the muffin batter.  Bake at 350 degrees for about 25 minutes.

Banana Protein Muffins!

1 egg
3 mashed bananas
1/2 c. applesauce
1 t. vanilla
2 c. oats
2 scoops protein powder
1/3 c. peanut butter
1 t. baking soda
1 t. baking powder
1/2 t. salt
1 t. cinnamon

Mix all ingredients and scoop into a greased muffin tin.  Bake at 350 degrees for 20 minutes or until cooked through.

Baked Greens!

1 T. olive oil
1 onion, diced
2 garlic scapes, diced
1 lb. chopped kale
1 lb. chopped spinach
3/4 c. plain yogurt
1/4 c. parmesean cheese
1 1/2 T. flour
1/8 t. salt
1 /8 t. pepper
2 eggs + 1 egg white
parmesean cheese to top

Saute onion and garlic scapes in olive oil in a dutch oven.  Add kale and spinach, stirring occasionally for 20 minutes, covered.  Remove from heat and spoon into a greased glass dish.  In a blender, mix yogurt, parmesean, flour, salt, pepper, and eggs until smooth.  Pour over greens in the dish.  Top with additional parmesean cheese and bake at 350 degrees for 40 minutes.

Rhubarb Upside-Down Cake

1 1/4 c. butter, room temperature
1 lb. rhubarb, cut into 4 inch pieces
1 1/2 c. sugar
1/4 c. brown sugar
2 c. flour
1 1/4 t. baking powder
1/2 t. salt
1 t. lemon zest
1 t. vanilla
4 eggs
1/3 c. plain yogurt

Butter an 8 inch square pan and line with parchment paper.  Butter the parchment paper as well.  Toss the rhubarb, 1/2 c. of the sugar, and brown sugar in a bowl.  Layer the rhubarb in rows over the parchment paper in the bottom of the pan.  Add any remaining sugar from the bowl to the pan.  Beat the butter, remaining 1 c. of sugar, and lemon zest until light and fluffy.  Add the vanilla and eggs one at a time.  Stir in the yogurt at low speed.  Gradually add the flour, baking powder, and salt until combined.  Spoon the batter over the rhubarb in the pan.  Bake the cake at 375 degrees for 1 hour and 15 minutes.  Cool for 15 minutes before turning it upside-down on a serving plate.

Thai Meatballs!

1 lb. ground turkey
2  t. curry powder
2 t. basil
1 t. ginger
1 t. garlic powder
3/4 c. breadcrumbs
1 egg
2 T. coconut oil
1 onion, diced
2 bell peppers, diced
2 cloves garlic, minced
1 t. basil
1 t. ginger
2 t. curry powder
15 oz. coconut milk
1 head cauliflower, pulsed in food processor

Mix together turkey, spices, breadcrumbs, and egg.  Form the meatballs and place on a baking sheet lined with foil.  Bake at 375 degrees for 20 minutes.  Meanwhile, sauté onion, peppers, and spices in coco nut oil in a large skillet.  Add the coconut milk and simmer.  Add cooked meatballs to the sauce and simmer 5 more minutes.  Serve over cauliflower rice.

Morroccan Chicken!

1 lb. chicken
1 onion, chopped
14 oz. diced tomatoes
8 oz. tomato sauce
3 cloves garlic, minced
1 pinch saffron
2 t. cumin
2 t. curry powder
15 oz. chickpeas
15 oz. pitted green olives
1/2 c. golden raisins

Layer onion, chicken, tomatoes, sauce, garlic, and spices in a slow cooker.  Cook on high for 3 hours.  Stir in the chickpeas, olives, and raisins and cook for another hour on high.

Savory Pumpkin Soup!

1 lb. ground chicken
1/2 onion, diced
2 cloves garlic, minced
15 oz. can pumpkin
3 c. baby kale, chopped
1/2 t. pepper
3 c. chicken broth
1 head cauliflower, chopped
1/4 c. water
1 c. coconut milk

Saute chicken and onion in a large soup pot until browned.  Add garlic and cook a minute more.  Add pumpkin, kale, pepper, and chicken broth and bring to a simmer.  Meanwhile, steam cauliflower florets in water until soft and puree in a food processor with coconut milk until smooth.  Stir the cauliflower puree into the soup and simmer for a few more minutes.

Protein Bars!

Quinoa Bars:
1/3 c. quinoa + 2/3 c. water (cook for 15 min)
16 dates, pulsed in food processor
1/2 c. almonds, chopped in food processor
1/3 c. peanut butter

Oat Bars:
1 1/2 c. oats, ground in food processor
1/4 c. protein powder
1/4 c. chia seeds
1/3 c. dates, pulsed in food processor
1/3 c. almonds, chopped in food processor
1 c. peanut butter, melted
1/4 c. almond milk

Mix your choice of ingredients in a large bowl.  Press into an 8x8 pan and chill in the refrigerator for 2 hours before cutting into bars.

Pumpkin Custard!

2 ripe bananas
4 eggs
15 oz can pumpkin
1 T. cinnamon
2 t. ginger
2 T. peanut butter
1/4 c. vanilla protein powder
1/4 c. chia seeds
4 oz. coconut milk
1/2 c. chopped walnuts

Place all ingredients except walnuts in a blender.  Blend until combined and pour the entire mixture into a greased 13x9 baking dish.  Top with walnuts and bake at 350 degrees for 30 minutes.

Banana Meringue Pie!

1 pie crust

For the filling:
2/3 c. sugar
1/4 c. cornstarch
1/2 t. salt
3 c. milk
4 egg yolks
2 T. butter
1 T. vanilla
2 bananas, sliced

For the meringue
4 egg whites
1/4 t. cream of tartar
1/2 c. sugar
1/4 t. vanilla

Bake the pie crust and let cool.  In a saucepan, whisk the sugar, cornstarch, and salt.  Stir in the milk and egg yolks and whisk over medium heat until thick.  Remove from the heat and add butter and vanilla.  Pour half of the custard in the pie crust and top with sliced banana.  Pour the remaining custard over the top.  In an electric mixer, whisk the egg whites and cream of tartar until foamy.  Add sugar gradually until stiff peaks form. Add the vanilla.  Spread the meringue over the top of the pie and bake 15 minutes at 400 degrees, or until the meringue browns on the edges.  Let cool for an hour before refrigerating overnight.

Chicken Zoodle Pad Thai!

1 lb. chicken breasts, cut into chunks
2 cloves garlic, minced
1 t. ginger powder
1 t. curry powder
2 T. sesame ginger dressing
3 zucchini
1 red bell pepper
1/4 c. peanut butter
2 T. sesame ginger dressing

Saute chicken breasts with garlic, ginger, curry, and dressing. Remove from heat when fully cooked.  Meanwhile, shred zucchini into noodles and julienne the red bell pepper.  Saute the zucchini noodles and red bell pepper for a few minutes, or just until soft.  Drain the veggies, as they will sweat a lot of water.  Whisk together the peanut butter and dressing in the skillet and add the drained veggies and chicken to the pan. Toss until coated in the sauce.

Mom's Hawaiian Chicken Wings!

25 chicken wings
1 c. water
1/2 c. soy sauce
3/4 c. sugar
1/2 c. pineapple juice
1/4 c. vegetable oil
1 t. garlic powder
1 t. ground ginger

Cut off and discard tips of wings.  Cut each wing in half.  Mix remaining ingredients.  Pour over wings in a shallow baking dish.  Cover and refrigerate several hours or overnight.  Place on a sheet pan lined with foil and bake for 45 minutes at 350 degrees.

Banana Oatmeal Bars!

2 c. oats
3/4 c. whole wheat flour
2 t. cinnamon
1 t. baking powder
1/4 t. salt
1 1/2 c. almond milk
3 T. peanut butter
1/2 c. applesauce
1 egg
1 t. vanilla
1 banana, diced

Combine the milk, applesauce, egg, peanut butter, and vanilla.  Add the oats, flour, cinnamon, baking powder, and salt.  Fold in the diced banana.  Pour entire mixture into a greased 8x8 pan.  Bake at 375 for 35 minutes or until set.   Cut into bars and serve.

Paleo Breakfast Bake!

1 lb. breakfast sausage
12 eggs
2 sweet potatoes
1 onion
1 t. garlic powder
1 t. salt
1 t. pepper
4 c. spinach

Brown sausage in a large skillet.  Shred sweet potatoes and onion in a food processer.  Combine in a large bowl with the beaten eggs.  Add seasoning, spinach, and cooked sausage.  Pour entire mixture into a greased 9x13 dish.  Bake for 45 minutes at 375 degrees or until eggs are set.

Blueberry Lemon Quinoa Pancakes!

6 oz. honey Greek yogurt
1 lemon, juiced and zested
1 t. vanilla extract
1 c. cooked quinoa
2 egg yolks
3/4 c. whole wheat flour
2 t. baking powder
1/4 t. salt
3 egg whites
1 1/2 c. blueberries

Mix yogurt, lemon juice, zest, vanilla, quinoa, and egg yolks.  Stir in flour, baking powder, and salt.  In a separate bowl , whisk the egg whites until stiff peaks form.  Fold egg whites into batter.  Stir in blueberries.  Heat a greased skillet and drop pancake batter.  Cook until golden on each side.  Makes about 4 pancakes.

Oatmeal Muffins!

2 eggs3/4 c. brown sugar
3/4 c. apple sauce
1 1/2 c. almond milk
2 t. vanilla
1/2 t. salt
1 T. cinnamon
3 c. oats
2 t. baking soda
chocolate chips
blueberries
craisins
chopped walnuts


Mix all ingredients in a large bowl.  Let sit for 20 minutes before scooping into muffin cups.  Top with your favorite flavors (chocolate chips, blueberries, craisins, walnuts).  Bake at 350 degrees for 30 minutes.

Cauliflower Fried Rice!

1 head cauliflower

12 oz. extra-firm tofu, diced and baked

1 t. ginger

1 t. curry powder

1 t. cumin

1 T. coconut oil

1 onion, diced

1 bag frozen mixed vegetables

2 T. soy sauce 

2 eggs, lightly beaten

2 T. chopped green onions 

Rinse and chop the cauliflower into florets and put into a food processor. Pulse until the cauliflower until it is small and resembles rice.  Preheat a large skillet or wok to medium heat. Saute onion in coconut oil until soft.  Add frozen mixed vegetables and saute until tender.  Push the vegetables to the side and pour the beaten eggs into the center of the skillet.  Scramble the eggs. Once cooked, mix the eggs with the vegetables.  Add the cauliflower rice to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and cauliflower is tender.  Stir in the baked tofu and green onions before serving.

Sweet Potato Noodles with Chicken!

• 1 c. cashews
• 1 c. water
• 1/8 t. salt
• 1 clove garlic
• 1 T. olive oil
• 4 large sweet potatoes, spiralized
• 2 cups baby spinach
• 1 t. basil
• 1/8 t. black pepper
• 2 chicken breasts, grilled and sliced
• 
  
• Cover the cashews with water in a bowl and soak for 2 hours or so.  Drain and place in a blender with water, salt, and garlic. Puree until very smooth.  Heat the oil in a large skillet  and add the sweet potatoes; saute until tender. Add in the spinach and stir until wilted.  Add the sauce to the pan and toss to combine. Add water if the mixture is too sticky. Season with salt, pepper, and basil, and top with slices of grilled chicken.

Shrimp and Cauliflower Grits!

Florets from one large head of cauliflower, roughly chopped

1 c. chicken broth

1/4 c. Parmesean

1/4 t. black pepper

3 oz. diced bacon

2 cloves garlic, minced

1/2 c. white wine

15 oz. diced tomatoes

1 c. coconut milk

1 lb. shrimp

1 t. parsley

In a medium pot, simmer cauliflower in chicken broth until tender. Add a few tablespoons of coconut milk and cheese and mash with a potato masher until cauliflower resembles grits.  Heat a large skillet and brown the chopped bacon.  Stir in the garlic and white wine and cook until wine is reduced.  Add tomatoes, 1 cup of coconut milk, salt and pepper and simmer for 5 minutes.  Stir in thawed, pre-cooked shrimp.  Place cauliflower grits in a bowl and ladle the shrimp and sauce over the top.  Garnish with parsley.  

Apple Roses!

1 apple, sliced thin
1/2 lemon, juiced
1 t. cinnamon
1 T. brown sugar
1 sheet puff pastry

Microwave apple slices with lemon juice and water for 1 minute or until apples have softened.  Drain the water and toss apples in cinnamon and sugar.  Cut pastry into strips and line apples along the edge, skin side sticking out.  Fold the pastry up to secure the apples in a row.  Roll the apples and pastry into a spiral, creating a rose look.  Place each rose in a greased muffin tin.  Bake at 350 degrees for 30 minutes.  Serve with vanilla ice cream.

Buffalo Chicken Hot Dish!

1 large head cauliflower, grated in food processor
6 eggs
1 pound chicken, cooked and shredded 
1/2 red onion, diced
2 cloves garlic, minced
1/2 cup buffalo sauce
1/4 c. blue cheese crumbles

In a large bowl combine the grated cauliflower and eggs. Stir in the remaining ingredients and pour into a casserole dish.  Bake for 50 minutes at 400 degrees.