Simple Slow Cooker Recipe: Meatballs & Tomato Basil Sauce

Spaghetti and meatballs is a tried-and-true classic that is beloved by many. While they taste amazing, though, meatballs are not always the easiest or the quickest food to whip up, so people are put off making them. This Slow Cooker recipe is our solution so that no family goes without tender, homemade meatballs and fragrant sauce again—and you can make and refrigerate the meatballs and the sauce for up to two days before serving! For truly fantastic meatballs, it doesn’t get easier than this!

Slow Cooker Meatballs and Tomato Sauce

Serves 6-8

Ingredients
Sauce:

• 2 (28 oz.) cans crushed tomatoes, with juices
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced, divided
• 1/4 cup tomato paste
• 1 sprig basil
• 2 tablespoons basil leaves, chopped
• 2 teaspoons dried oregano
• 1/2 teaspoon dried red pepper, minced
• salt and freshly ground pepper to taste

Meatballs:

• 2 pounds ground beef (or meat of your choice)
• 1/4 cup dry bread crumbs
• 1/4 cup Parmigiano Reggiano cheese, plus more for serving
• 1 large egg
• 1 teaspoon dried oregano
• salt and pepper, to taste

Directions

1. In a medium pan over medium heat, heat your olive oil and sauté your onions until translucent, 5-6 minutes. Add in 2 cloves minced garlic 2 minutes before onions are finished.
2. Remove from heat and place in slow cooker, on high, with tomatoes, tomato paste, basil sprig and leaves, oregano, red pepper, salt and pepper. Let cook for 3 hours to develop flavors.
3. In a large bowl, combine ground beef, breadcrumbs, cheese, oregano, egg, salt and pepper, and combine well with your hands or a fork. Form mixture into 1-1 1/2 –inch balls and gently place them in the slow cooker with the sauce. Cover and continue to cook on high for 1 hour.
4. Serve on their own or with spaghetti or on toasted subs and garnish with more grated Parmesan.

Quick and Easy Dessert: Oreo Fudge Milkshake

For those days when you come home and want a creamy, delicious treat, we’ve got you covered! This Oreo Fudge milkshake is perfection, and it only takes a few minutes and a few ingredients to make; you might think it’s impossible to improve on something already so good, but the addition of vanilla and chocolate fudge really take this blended drink to a new level—dust off your blenders, everyone, it’s snack time!

Oreo Milkshake

Serves 2-4

Ingredients

• 2 cups vanilla ice cream (the higher quality the better)
• 1 cup whole milk
• 4-5 Oreo cookies, plus more for garnish
• 1-2 tablespoons fudge sauce
• 1 teaspoon vanilla extract

Directions

1. Place your ice cream and milk in a blender. (Use more milk for a thinner shake and less milk for a thicker consistency.)
2. Add in chocolate syrup, vanilla extract and Oreo cookies.
3. Pulse until mostly smooth. Cookies should be mostly broken up, but with a few larger cookie chunks.
4. Pour into a chilled glass and garnish with whole or crumbled Oreos.

No-Hassle Recipe: One Skillet Three Cheese Lasagna

Lasagna is one of our favorites, but we rarely make it because it’s such a project to have three pots bubbling away on the stove at once. Preparing the meat, tomato and béchamel sauces for traditional lasagna is really where a lot of time and energy go, so we decided to try stream-lining the process. Enter: our 1-Skillet Lasagna. Aside from two bowls used mainly just to keep certain ingredients separate, you’re only cooking with one pan and you end up with delicious, cheesy lasagna and homemade tomato sauce—feel free to make extra sauce that you can use and repurpose throughout the week, it's amazing!

Three Cheese Lasagna

Serves 4

Ingredients

• 43 oz. (28 oz. can, 15 oz. can) crushed tomatoes
• 1 (12 oz.) box no-boil lasagna noodles
• 1 1/2 cups part-skim ricotta cheese, room temperature
• 1 1/2 cups (6 oz.) mozzarella, shredded
• 1/2 cup Parmesan cheese, grated
• 4 cloves garlic, minced
• 1 egg, beaten
• 2-3 tablespoons olive oil
• salt and freshly ground pepper, to taste
• freshly torn basil, garnish

Directions

1. Preheat oven to 375º F.
2. Place tomatoes in a large, deep (oven proof) skillet and add garlic and oil. Bring to a boil and season with salt and pepper.
3. Reduce to a simmer and cook on medium-low for 10-12 minutes, or until sauce has thickened significantly.
4. In a medium bowl, mix egg and ricotta together. Add salt and pepper to your liking.
5. Carefully pour your sauce (around 5 cups) into a heatproof bowl, leaving about 3/4 cup still in the skillet. Swirl skillet to make sure sauce evenly coats the bottom.
6. Cover sauce with a single layer of noodles. (Feel free to break them up to make it easier to cover the pan without leaving gaps.)
7. Place an even layer of ricotta mixture on top of noodles, then add 1-1 1/2 cups of tomato sauce over the cheese.
8. Continue with remaining noodles, ricotta mixture and sauce, making at least three layers.
9. Sprinkle mozzarella and parmesan over the top and bake for 40 minutes, or until golden and bubbling.
10. Remove from oven and garnish with basil, let cool 10 minutes before serving.

Decadent and Low-Fat Dessert Recipe: Fudge Brownies

Brownies are always a yummy treat (sometimes made in the middle of the night), but they’re obviously not considered health food. In order to not feel guilty if we get carried away and eat one—or four—too many, we switched to making this low-fat fudge brownie instead. It tastes amazing, not at all like you’re skimping on the good stuff, and doesn’t weigh you down in terms of calories!

Fudge Brownies

Yields 16 servings

Ingredients

• 1 cups all-purpose flour
• 1/2 cup dark chocolate, chopped
• 1 cup sugar
• 1 cup plain, low-fat Greek yogurt
• 1/2 cup water
• 1/2 cup unsweetened cocoa powder
• 1/3 cup butter, room temperature
• 3 tablespoons ground flax seeds
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt

Directions

1. Preheat oven to 350º F and grease an 8x8-inch baking dish.
2. In a bowl, combine flour, cocoa powder, flax seeds, baking soda and salt, and mix together.
3. Microwave butter and chocolate together (in a microwave-safe bowl), stirring every 15 seconds until smooth. Set aside.
4. In a separate bowl, mix together the melted chocolate, yogurt, sugar and vanilla.
5. Add the flour mixture to the chocolate/yogurt mixture, pour in water and mix until well incorporated.
6. Pour batter into baking dish and bake for 20-30 minutes, or until toothpick inserted in center comes out (almost) clean.
7. Remove from oven and let cool 10 minutes before eating.

One-Pot Recipe: Thai Coconut Chicken Curry

This Coconut Chicken curry is so good, everyone will be shocked when they find out how easy it is to make! That is, if you choose to share your secrets with them. Stir-fries and curries are always a nice option because you get so much bang for your buck and you don’t have to spend an inordinate amount of time over a hot stove; plus you get a sauce that is more than just yummy dressing for the chicken, becoming a soup that pairs beautifully with the chicken. Appetizer and entrée in one—bonus! Really, this dish is a winner that you should all try. One pot. Ready in under 20 minutes. Possible? Yes.

Coconut Chicken Curry

Serves 4

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
• 1 can (14.5 oz.) light coconut milk
• 1 1/2 cups low-sodium chicken broth
• 1/3 cup water
• 4 oz. green beans, chopped
• 1 jalapeño chili, seeded and finely chopped
• 1 tablespoon olive oil
• 2 teaspoons Thai red curry paste
• 1 teaspoon lime zest
• 1 teaspoon brown sugar
• 1/2 teaspoon ginger root, grated
• 1-2 red bell peppers, seeded and shopped
• salt and pepper, to taste

Directions

1. In a large pot, heat oil over medium-high heat. Season chicken with salt and pepper and cook for 3-4 minutes, until chicken is no longer pink.
2. Add lime zest, ginger root and chili. Continue to stir-fry for 1 minute.
3. Pour in coconut milk, chicken broth and water, and stir in brown sugar, curry paste, green beans and bell peppers.
4. Reduce heat to medium-low and let simmer for 5-7 minutes, until vegetables have softened slightly.
5. Serve hot. Optional: serve with jasmine rice.

Super Healthy Snack Recipe: Low Calorie Berries & Oats Smoothie

Smoothies are a really great snack option because they’re delicious and portable, serving as a perfectly reasonable breakfast on the go or as an afternoon pick-me-up. However, it’s important to realize that, while smoothies seem like a healthy treat of blended fruit, a lot of them are filled with sugar and sweeteners. Thus, a calorie bomb is born.
The good news is that smoothies are a breeze to make at home and can serve as truly filling, healthy options to get you through the day. We chose oatmeal to add extra protein and fiber, and to thicken up this smoothie—thicker is better, people—when you try it, be prepared for the newfound energy kick and revel in this yummy discovery!

Berries and Oats Smoothie

Serves 1-2

Ingredients

• 1/3 cup frozen blueberries, unsweetened
• 1/3 cup frozen raspberries, unsweetened
• 1/3 cup frozen blackberries, unsweetened
• 1/4 cup instant oatmeal
• 1 cup almond milk (or vanilla almond)
• 2 teaspoons honey or agave nectar
• 1 teaspoon orange zest

Directions

1. In a blender, combine milk and instant oats. Pulse until smooth.
2. Add blueberries, blackberries and raspberries and blend for 20 seconds. If mixture is too thick, add a little more milk.
3. Add honey and orange zest.
4. Optional: Add spinach, kale, bananas or plain, Greek yogurt to add extra nutrients and creaminess, and blend until smooth.

Slow Cooker Recipe: Creamy Macaroni & Three Cheeses

Macaroni and cheese is the epitome of comfort food—it just makes people feel good! We love it, but what we don’t love is having to boil the milk, mix in various cheeses and scrape the bottom of the saucepan to keep the cheese from burning…. This slow cooker recipe eliminates all of that and we added more cheese (always a good thing), so you still get a molten cheese dish without all the hassle. This mac and cheese is great for easy family dinners or parties, since you can serve it immediately or keep it on warm in case (read: when) people come back for seconds; you’ll be blown away by how much people love it!

Slow Cooker Mac and Cheese

Serves 8

Ingredients

• 10 oz. cooked elbow macaroni (or shells, spiral pasta, etc.)
• 1/2 stick butter, cubed
• 1 (12 oz.) can evaporated milk
• 1 1/2 cups whole milk
• 3 cups cheddar cheese, grated
• 1 cup parmesan cheese, grated, plus extra for garnish
• 1 cup romano cheese, grated
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon nutmeg
• cooking spray

Directions

1. Spray a 4-quart slow cooker with cooking spray.
2. Place cooked macaroni in slow cooker and add butter. Stir until butter is melted.
3. Add evaporated and whole milk, parmesan, romano, cheddar cheese, nutmeg, and salt and pepper. Stir well.
4. Cover and cook on low for 3 hours. Stir well and sprinkle with parmesan and another dash of nutmeg, and serve hot.
   
   Tip: If you don’t have a slow cooker, put pasta, milk and cheeses in a large baking dish and bake for 50 minutes at 350º F.

Classic Dessert Recipe: Cinnamon Apple Pie

Apple pie is one of those treasured dishes that generally evokes memories to togetherness and the comforts of home. It’s sweet and the spices accompanying it give it extra amazing flavor. It can definitely be an undertaking, especially if you’re making your own dough (we won’t tell if you decide to go with store-bought), but you’ll be rewarded with a perfectly buttery and flaky crust if you decide to make your own. And street cred, of course.
It might seem like it’s too complicated or long-winded of a process, but we promise, this apple pie is phenomenal and everyone who tastes it will thank you for your hard work!

Apple Pie
Serves 6-8; 1 9-inch pie

Ingredients
Crust:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups (3 sticks) cold, unsalted butter, cubed
• 1/2 cup ice water
• 3 teaspoons sugar
• 1/4 teaspoon salt

Filling:

• 8 cups cored, peeled, sliced apples (around 8; Granny Smith or Cortland)
• 2 tablespoons lemon juice
• 2/3 cup sugar, plus 1 tablespoon for top of crust
• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 1 egg yolk
• 2 tablespoons butter
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• splash of water

Directions
[When ready, preheat oven to 375º F.]

1. In a food processor, using a metal blade, pulse your flour, sugar and salt together.
2. Add in cold, cubed butter and pulse.
3. Slowly drizzle in ice water, one tablespoon at a time. You should have a coarse, crumbly mixture. (If you don’t have a food processor, combine ingredients in a large bowl, using a pastry blender or a fork.)
4. Before the dough has formed a ball, remove the blade and take dough out, bringing it together by hand. Form the dough into a disc and wrap in saran wrap and refrigerate for at least 2 hours. It’s very important to work with cold dough.
5. In a large bowl, toss apples in lemon juice, flour, sugars, cinnamon and nutmeg. Set aside.
6. Once dough is cold, take dough out of plastic wrap and divide in half. Return one half, in plastic wrap, to the fridge.
7. On a lightly floured surface, roll your 1/2 of dough out into a circle, 12-14 inches round, about 1/4-inch thick.
8. Gently take the corners, lift the dough and transfer it to pie pan. Lightly press sides against the bottom and sides of pan. Trim overhanging dough so that you’re left with 1/2-inch and fold excess under the edge of the pan.
9. Take second half of dough from fridge and repeat process of rolling it out to a 12-14-inch circle, 1/4-inch thick.
10. Pour apple mixture into pie pan and cover the top of apples with pats of butter.
11. In a small bowl, beat your egg yolk and add a splash of water. Brush the edges of pan, covered by the dough, with egg mixture.
12. Cover the entire pie with remaining rolled out dough. Pierce holes in the top of dough to allow heat to escape (so there isn’t a steam buildup inside the pie).
13. Seal the edges of the pie by fluting the dough (stamping the dough with a fork or your fingers) around the edge of the pie pan.
14. Brush egg mixture all over the top of crust and sprinkle with sugar.
15. Bake for 50 minutes, or until crust is golden brown.

Seasonal Slow Cooker Recipe: Chunky Applesauce

Apples sometimes get pigeon-holed as good for only pies or crisps, but pure and simple applesauce is a dish that we love and want to remind everybody of! Don’t get us wrong-- apple pie is one of our favorites, but sometimes applesauce just hits the spot without the need for any frou frou (in the form of a crust or topping).
This is a super family-friendly recipe, where you can all pitch in throwing the different ingredients into the crock pot (delegate the slicing to the older ones, or buy a corer/slicer to make things really easy). Then let the cooker do its thing—you’ll have fresh, amazing applesauce in just a few hours!

Slow Cooker Applesauce

Serves 8

Ingredients 

• 10-12 medium apples (of your choice), peeled, cored and sliced
• 1/2 cup brown sugar
• 1 cup water
• 2 teaspoons cinnamon
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves

Directions

1. After peeling, coring and slicing apples, place them in a large bowl and sprinkle with lemon juice to keep them from browning.
2. In a bowl, mix your brown sugar and spices together.
3. Place your apples in slow cooker and add in water, sugar and spices. Mix well so that all apples are submersed and coated evenly.
4. Cook on high for 3 hours, occasionally mashing down apple chunks with a potato masher.
5. Taste and adjust seasoning accordingly.
6. Turn heat down to low and continue to cook for 2 hours, mashing occasionally.

Quick Snack Recipe: Peanut Butter & Honey Banana Smoothie

Smoothies can be such a quick fix when you need a boost; you can pack them with protein and flavor so they tide you over until your next meal and taste great at the same time! This peanut butter smoothie is so good with the added honey and sea salt—it feels like dessert (and you’re welcome to make it for dessert) but will still keep you going strong. For added decadence you can add chocolate chips or chocolate syrup to amp this up, but that’s just if you’re feeling extravagant. Regardless of whether you make this for breakfast or at 10 P.M., this smoothie is a yummy treat!

Peanut Butter Banana Smoothie

Serves 2

Ingredients

• 2 bananas, frozen
• 1 cup milk (optional: almond or soy milk)
• 1/3 cup creamy peanut butter (or sun/soy butter)
• 1 tablespoon honey
• 1/2 teaspoon sea salt
• 1 fresh banana, garnish

Directions

1. Peel and slice frozen bananas
2. Put bananas and milk in a blender. Pulse for 5-10 seconds.
3. Add in peanut butter, honey and salt. Blend for another 10 seconds, or until desired consistency is reached.
4. Garnish with freshly sliced bananas.

[Tip: For a thicker smoothie, add less milk; more milk for a thinner smoothie.]

Dinner Recipe: Apricot and Orange Glazed Pork Roast

Hearty dinners are so nice when temperatures start to drop; there’s nothing better than gathering around with friends or family and enjoying a warm meal. This pork roast is a lovely blend of savory and sweet, with the apricot and orange glaze pairing perfectly with the meat. The recipe calls for apricot and orange preserves, but if you’ve got leftover marmalade or apricot jam, those work just as well. This is a meal that’s easy to customize and hard to mess up—we’re big believers in dishes that taste great basically no matter what you do, so give this roast a try!

Apricot Glazed Pork Roast

Serves 8

Ingredients

• 1 4 pound pork loin roast
• 1/2 (12 oz.) jar apricot preserves
• 1/2 (12 oz.) jar orange preserves
• 1/4 cup honey
• 1/2 teaspoon ground ginger
• 1/2 teaspoon allspice
• 1/2 teaspoon rosemary
• salt and freshly ground pepper, to taste
• cloves, optional

Directions

1. Preheat oven to 350ª F.
2. Take pork roast and place it, fat side up, in a 9x13-inch baking dish.
3. If you have a fatty top layer, slice it diagonally in both directions (top left, to bottom right; top right, to bottom left) to create a diamond pattern.
4. Take cloves and press them firmly into the top layer of fat, at all the points where the diagonal lines intersect.
5. Season generously with salt and pepper.
6. In a medium saucepan, combine apricot and orange preserves, honey, ginger, allspice and rosemary over medium heat, and bring to a boil.
7. Lower heat and simmer mixture until it reduces and thickens up, about 5 minutes. Set aside 1 cup to serve with the pork.
8. Bake for 1 hour, or until internal temperature is 160º when checked with a meat thermometer, basting every 15-20 minutes with glaze.
9. Let pork stand for 10 minutes before serving.

Easy Side Recipe: Garlic and Herb Roasted Home Fries

Potatoes are fantastic accompaniment to almost any dish, it just depends how you decide to make them; here, we decided to go with the classic “wedge”. While you could slice your potatoes, throw ‘em in the oven and call it a day, adding our special seasoning makes this a side dish that’s impossible to turn down: cheese, paprika, garlic and rosemary give this finger food some tasty elegance. If you’re tired of French fries or mashed potatoes, or if you just want to switch things up before going back to your trusty favorites, make these—they’ll give your regular sides a run for their money!

Garlic and Herb Home Fries

Serves 6

Ingredients

• 5 russet potatoes
• 3-4 tablespoons extra-virgin olive oil
• 3 tablespoons parmesan cheese
• 2 sprigs rosemary, stem removed, finely chopped
• 4 cloves garlic, minced
• 1/4 teaspoon paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground pepper

Directions

1. Preheat oven to 425º F.
2. Wash potatoes and cut in half, lengthwise. Then cut each half into 4-5 wedges (like sliced pickles).
3. Put potatoes in a large Ziploc bag and pour in olive oil, rosemary, garlic, paprika, sea salt and pepper. Shake well to coat each wedge.
4. Transfer potatoes to a baking sheet and bake for 25 minutes, or until brown and tender.
5. Flip potatoes over and roast for another 10-15 minutes, or until other side is brown and potatoes are cooked through.
6. Remove from oven and sprinkle with parmesan. Optional: serve with sour cream.

Peanut Butter and Apple Dentures

Here’s a kitchen activity you definitely want to get the kids involved with! After slicing all the apples, bring the little ones in to help you with the necessary dental work. They’ll love assembling the treats and it’s a really nice way to get them interested in cooking at an early age; it’s also perfect if you’ve got some picky eaters and want to make your presentation more interesting.
Apples and peanut butter are a classic combination, but you could also add raisins if you want some less pristine looking teeth. These apple dentures could be a fun and healthy snack after school, or an awesome party snack that has people raving—the opportunities are endless!

Serves 8-10

Ingredients

• 5 red apples (Fuji, Cortland, Gala), cored and sliced
• peanut butter, as needed
• 2-3 teaspoons freshly squeezed lemon juice

Directions
[Each “denture” is made up of three slices plus peanut butter.]

1. Take one slice of apple and spread peanut butter on it.
2. Take a second slice, peel it and cut it into small cubes.
3. Carefully place the now peeled and cubed pieces on top of the first slice, nestling the cubes into the peanut butter to look like teeth.
4. Spread peanut butter onto a third slice of apple and place that on top of the teeth you’ve made. The skin of top and bottom slices should be facing the same direction. You should have a mouth form.
5. Sprinkle apples with lemon juice so they don’t brown before being served.
6. Repeat with other slices and enjoy!

No-Fuss Dinner Recipe: Tender Slow Cooker Mushroom Lamb Shanks

We don’t know about you, but fall-off-the-bone meat is definitely one of our favorite kinds of meat. Generally, the key to really tender meat is to cook it for a long time at a low temperature. Enter: the slow cooker. If you were stranded on a desert island and could only bring one appliance, the slow cooker should absolutely be your choice. You might be stuck in the middle of nowhere, but you’d have fantastically cooked and flavored meat—all of a sudden, things aren’t looking too bad, right?
This dish, which you can prep overnight or before you start your day, is also a great choice because it stretches your dollars. You generally use cheaper cuts of meat when you use a slow-cooker (they become more tender as they release their rich flavor) and you can use a ton of vegetables to bolster the meal; thus, you have a meal that gives you a ton of bang for your buck and tastes amazing!

Slow Cooker Mushroom Lamb Shanks

Serves 6

Ingredients

• 3 1/2 pounds lamb shanks, excess fat removed
• 1 pound cremini mushrooms, washed and scrubbed of dirt, halved
• 1 (15 oz.) can crushed tomatoes, with juices
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 onion, chopped
• 1 small red bell pepper, sliced
• 4 cloves garlic, minced
• 1/2 cup beef broth
• 1/3 cup red wine
• 3 tablespoons tomato paste
• 1 teaspoon sugar
• 3/4 teaspoon crushed dried rosemary
• 1/2 teaspoon cinnamon
• salt and freshly ground pepper, to taste
• parsley, garnish

Directions

1. Put onion, mushrooms, red pepper, carrots and celery a 5-6-quart slow cooker.
2. Then add in tomatoes (with juices) and paste, garlic, rosemary, cinnamon, sugar, salt and pepper.
3. Season lamb shanks and place on top of other ingredients. Pour beef broth and wine over the top.
4. Cover mixture and cook on low for 8 hours.
5. Taste and adjust seasoning accordingly, garnish with parsley.

One-Pot Recipe: Hearty Chicken and Biscuit Casserole

This dish is the epitome of comfort food for us. There’s nothing better than a hearty chicken dish where your biscuits are built in and you get some with every bite! We initially assumed a meal like this would be complicated and messy, but not with this recipe: it’s basically a one-pot wonder, using only your Dutch oven (or casserole dish) and the assistance of your trusty food processor or mixer to create a full dinner with meat, veggies and a side.
We’re looking out for you (as always) in trying to find ways to cut down the prep time and effort—that’s why we use rotisserie chicken here—that deliver on flavor and don’t take away from the other ingredients. This dish is a crowd-pleaser and you won’t be disappointed; it comes together easily, and then you can kick back and relax while the oven works its magic!

One-Pot Chicken and Biscuit Casserole

Serves 6-8

Ingredients
Chicken:

• 3 cups rotisserie chicken, cubed
• 1 large carrot, chopped
• 1 cup frozen baby peas, thawed and drained
• 2 1/2 cups low-sodium chicken broth
• 2 tablespoons unsalted butter
• 2 tablespoons Parmesan cheese, grated
• 1 tablespoon all-purpose flour
• salt and pepper, to taste

Biscuits:

• 4 tablespoons unsalted butter
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 teaspoon baking powder
• 1/2 cup whole milk

Directions

1. Preheat oven to 375º F.
2. In a large Dutch oven over medium(-high) heat, melt butter and sauté carrots until soft. About 8 minutes.
3. Add 1/2 cup of chicken broth and stir until it’s almost evaporated. Then add flour and the rest of broth. Stir mixture and bring to a boil.
4. Season with salt and pepper, and reduce heat to low, simmering until thickened. 3 minutes. Add chicken, peas and Parmesan, and stir to coat thoroughly with sauce.
5. In a food processor, pulse together flour, butter, salt and baking powder.
6. Slowly pour milk into mixture and pulse until a soft dough forms.
7. Using a spoon, scoop dough balls and evenly cover the top of chicken with biscuit mixture.
8. Bake uncovered for 30-40 minutes, or until biscuits are golden brown.
9. Remove from oven and let cool for 10 minutes before serving.

Appetizer Recipe: Spicy Corn Salsa

Sometimes salsas are just too soupy and overpowering—we like more of a fresh veggie element to our dips, so we decided to try this spicy corn salsa. If you like spice, you’ll love this recipe as is; if you don’t love it, leave the jalapeños out of the mix. You can’t go wrong either way.
This salsa is fresh and invigorating, and the perfect accompaniment to any main course. It’s as great on top of a southwestern-style salad, as it is eaten by itself. Pico de gallo, or your typical chunky tomato salsa is tasty, but this recipe is a really nice way to change things up a little. Share the love with corn and let it shine in this quick dip!

Spicy Corn Salsa

Serves 8

Ingredients

• 3 cups corn, cooked and off the cob
• 1 large tomato, diced
• 1/2 purple onion, diced
• 1-1 1/2 jalapeños, seeds removed, diced
• 1 scallion, finely chopped
• tablespoons cilantro, finely chopped
• 1-2 tablespoons freshly squeezed lime juice
• 1/2 teaspoon chili powder
• salt and pepper, to taste

Directions

1. In a large bowl, combine corn, tomatoes, onions, jalapeños and scallions. Toss together.
2. Add cilantro and chili powder and pour lime juice over the top. Mix well.
3. Taste and season with salt and pepper, if needed.
4. Cover bowl and refrigerate for at least 30 minutes.
5. Serve with tortilla chips.

Baked Vegetable Recipe: Oven-Roasted Cauliflower & Red Pepper Casserole

Cauliflower is an underestimated and underappreciated vegetable, an underdog, if you will. This is probably because a lot of times it’s lumped in with a mix of other vegetables and doesn’t really get a chance to wow people with it’s own unique flavor. Cauliflower is a fun ingredient because it can be utilized in diverse ways. You can boil it and then mash it up, you can steam it, and in this case, you can roast it and then bake it in a casserole. Garlic, onion and olive oil are the perfect elements to help add depth to our veggie, then the tomato and red pepper are added to really fill out the flavor. This is a really wonderful, healthy dish that everyone will like; if you didn’t love cauliflower before, you will now!

Cauliflower and Red Pepper Casserole

Serves 4

Ingredients 

• 1 1/2-2 pounds cauliflower, 2-inch florets
• 1 (16 oz.) can crushed tomatoes, drained
• 1/2 white onion, diced
• 2 red peppers, sliced
• 3 cloves garlic, minced
• 1/3 cup extra-virgin olive oil
• 1 tablespoon chopped parsley
• 1 cup grated parmesan cheese
• 1/2 teaspoon sugar
• salt and pepper, to taste

Directions

1. Preheat oven to 400º F.
2. Arrange cauliflower florets, onions, peppers and garlic on baking sheet and drizzle with olive oil, salt and pepper.
3. Bake for 20 minutes, or until almost tender.
4. Remove baking sheet from oven and transfer vegetables and drippings to a baking dish and cover with tomatoes, cheese and parsley. Add sugar, mix together, and season with salt and pepper.
5. Lower oven temperature to 350º F.
6. Return veggies and tomatoes to oven and bake for another 15-20 minutes.
7. Remove from oven and let cool for 5 minutes. Serve hot.

Quick and Healthy Recipe: Chicken, Veggie & Cashew Stir Fry

This dish gets an A+ for being easy and really good for you! It’s full of protein and nutrients and it only dirties one pot; perfect for nights when you’re pressed for time, but still want a filling meal that isn’t drive-thru-related. We like to use a lot of vegetables to really round out the meal, but you can use whatever you want. Stir-fries are an excellent way to clear your fridge of foods that are closing in on their expiration dates and a nice way to breathe new life into your leftovers—being virtually impossible to mess up is just a bonus!

Chicken and Veggie Stir Fry

Serves 4

Ingredients

• 2 pounds chicken breast, cubed
• 2 stalks celery, chopped
• 1 red bell pepper, sliced
• 1 orange pepper, sliced
• 2 cloves garlic, diced
• 3/4 cup cashews, chopped
• 4 cups bean sprouts
• 4 cups spinach
• 1-2 tablespoons dark sesame oil, divided
• 2 teaspoons low-sodium soy sauce
• 2 teaspoons teriyaki sauce

Directions

1. In a large sauté pan or wok, heat 1 tablespoon sesame oil on medium heat and cook chicken (2-3 minutes per side), making sure to brown all sides.
2. Add bean sprouts, garlic, soy and teriyaki sauces, and toss to coat everything. Sauté until chicken is cooked through and bean sprouts are tender.
3. Remove chicken and bean sprouts to a plate, and set aside.
4. Add second tablespoon of sesame oil to pan and add celery and peppers, cooking until softened. 8-10 minutes. During the last 3 minutes, add spinach and cashews.
5. Once all vegetables are tender, add bean sprouts and chicken back to the pan. Stir well and cook for 2 minutes.
6. Remove from heat, transfer to plates and serve hot.

Easy Dessert Recipe: Honey Nut & Caramel- Covered Apples

If there’s one thing that gets us into the spirit of things each fall, it’s caramel apples—and this is the easiest recipe around! If you want to go the extra mile to make these apples truly out of this world, continue on by coating them in honey roasted peanuts, but they are exceptional even without the special ingredient. We could have taken a more gourmet approach to our apples by making the caramel sauce ourselves, but we figured, why go to the extra effort when they’re so great just like this? This recipe is a really fun activity for kids to help with (if you don’t mind them having sticky hands) and you’ll all be rewarded with a sweet, tart and crunchy treat at the end!

Honey Nut-Covered Caramel Apples

Makes 5-6 apples

Ingredients

• 1 (11 oz) package caramel candies, unwrapped
• 2 tablespoons heavy cream
• 1 1/4 cups honey roasted peanuts, finely chopped
• 5-6 apples, unwaxed
• 5-6 popsicle or craft sticks

Directions

1. Line a baking tray with parchment paper and set aside.
2. Wash apples thoroughly and pat them dry.
3. Remove stems, insert craft sticks into centers and refrigerate apples.
4. Put chopped peanuts in a medium bowl and set aside.
5. Place candies in a microwave/heat-safe bowl, add cream and microwave for a total of 3 minutes, stirring caramel once every minute.
6. Take apples out of fridge and roll each one in the caramel sauce. Scrape off the excess at the bottom of each apple (because more will drip down to replace it).
7. Roll apples in bowl of chopped nuts, making sure to cover them entirely, and gently press nuts into caramel coating to make sure they adhere.
8. Transfer apples to parchment-lined baking sheet and put them in the fridge to chill.

Casserole Recipe: Cheesy Tomato Sausage Pasta Bake

Few things are tastier and more comforting than mac and cheese, but this one’s a game changer. Sausage and cheese rotini. This dish has a creamy tomato cheese sauce, flavorful sausage and then it’s topped with even more cheese; that’s what we call elevated comfort food!
If you are plagued with picky eaters in the family (don’t worry, we still love them) or are just looking for a way to reinvent a classic, this recipe is the perfect choice! While you’ll have several pots going on the stove at once, the separate components come together quickly and the rave reviews you’ll get from your third-party food critics (children) will have you adding this dish to your weekly rotation!

Rotini Sausage Casserole
Serves 6

Ingredients

• 1 pound (2 cups) rotini (or macaroni)
• 3/4 pound ground pork sausage
• 1 (14 oz) can crushed tomatoes, drained
• 1 cup Parmesan cheese, grated
• 1 cup cheddar cheese, grated; plus more for topping
• 1/2 cup heavy cream
• 3 tablespoons butter
• 1-2 tablespoons all-purpose flour
• 1 teaspoon sugar
• 1/4 teaspoon nutmeg
• salt and pepper, to taste
• water for boiling

Directions

1. Preheat oven to 350º F.
2. Bring a large pot of salted water to boil and cook pasta until just al dente. Drain and set aside.
3. In a large pan over medium-high heat, cook sausage until nicely browned and no longer pink.
4. Drain fat and add tomatoes. Add in sugar, stir well and reduce heat to low. Season with salt and pepper.
5. In a sauce pan, melt butter over medium-low heat and add in 1-2 tablespoons of flour. Mix continuously to break up flour and create roux.
6. Once roux has thickened, add in heavy cream and nutmeg and bring to a boil.
7. Reduce to a simmer and add parmesan and cheddar cheese. Stir until cheeses have melted. Taste and adjust seasoning if necessary.
8. After cheeses have fully melted, pour cream mixture into the tomato sauce and mix together.
9. Pour pasta into tomato cream sauce, making sure to coat pasta thoroughly with sauce.
10. Transfer pasta and sauce to an 8x8 or 9x13 baking dish (or individual ramekins). Top pasta with more cheddar cheese, place in oven and bake for 30 minutes.
11. Let cool for 10 minutes, garnish with basil and enjoy!

Spanish-Inspired Tapas Recipe: Spicy Patatas Bravas

Patatas Bravas are to Spain what chicken wings are to the U.S.—glorified and delicious barfood. Like chicken wings, patatas bravas come in a variety of shapes and forms; some are comprised of spicy tomato sauce, some of garlic aioli, and some a combination of the two. The common denominator in the mix is the presence of golden brown potatoes. You can really never go wrong with potatoes. If you like and want to try more Spanish food, or if you want to branch out from your go-to snacks during game season, try this popular tapa recipe…. You won’t be disappointed!

Patatas Bravas

Serves 8

Ingredients

• 4 pounds russet potatoes, peeled and cubed
• 1 (14 oz.) can chopped tomatoes
• 1-2 yellow onions, minced
• 3 large cloves garlic, minced
• 4 tablespoons extra-virgin olive oil, divided
• 1 tablespoon tomato paste
• 2-3 teaspoons chili powder
• 2 teaspoons paprika
• 1 1/2 teaspoons sugar
• salt and pepper, to taste

Directions

1. [Made day in advance] Heat 2 tablespoons olive oil in a large pan, add onions and cook over medium-high heat until softened. 6-7 minutes.
2. Add the garlic, tomatoes, tomato paste, paprika, chili powder, sugar, salt and pepper, and bring to a boil.
3. Once boiling, lower heat and let simmer for 10-15 minutes, until reduced and pulpy.
4. Remove from heat, cover and refrigerate for 8 hours or overnight.
5. Preheat oven to 400º F.
6. Take potato cubes and spread them out over 1-2 baking trays. Drizzle remaining 2 tablespoons olive oil over the top and season with salt and pepper. Toss gently to cover all sides of potatoes.
7. Bake for 50 minutes, or until potatoes are golden brown and lightly crisped.
8. While potatoes bake, reheat tomato chili sauce in a saucepan over medium heat.
9. Remove potatoes from oven, transfer to bowls and serve with tomato sauce on top.

Peanut Butter Chocolate Fudge Milkshake

Had a rough day and looking for a little pick-me-up? This chocolate peanut butter milkshake will do just the trick! For times when you want to indulge, this treat is the best; it’s not something super fancy where you feel you have to go out and buy it from somewhere special and you probably already have the ingredients at home. Chocolate and peanut butter are a heavenly duo in our book, and this shake is so thick and creamy, you’ll first want a spoon to eat it with, quickly followed by a second helping. Sure to brighten your day, go ahead and whip up a batch (or two)!

Peanut Butter Chocolate Fudge Milkshake

Serves 2

Ingredients

• 2 cups good quality vanilla ice cream
• 2/3 cup whole milk
• 1/2 cup chocolate fudge sauce
• 1/3 cup creamy peanut butter
• 1 cup ice cubes
• whipped cream, garnish

Directions

1. [Put serving glass in freezer 25 minutes before preparing milkshake.]
2. Place ice, ice cream and milk in a blender and pulse for 5-10 seconds.
3. Add chocolate fudge sauce and peanut butter and pulse for another 10 seconds.
4. Remove top and mix by hand for 20 seconds. This helps aerate the shake.
5. Pour into chilled serving glass and garnish with whipped cream.
   

Note: the better the quality of ice cream, the better the shake. When choosing between two vanilla ice creams, choose whichever one is heaver. This means the ice cream is denser and thicker, giving you a thicker and richer milkshake.

Salad Recipe: Roasted Beet and Navel Orange Goat Cheese Salad

If ever you thought to yourself, “I’d really love to have a beautiful salad, today,” this is absolutely the one to make! Beets are a gorgeous and delicious vegetable, and they deserve much more attention than they’re usually given. Their earthy flavor goes really well with the goat cheese and oranges in this recipe, and they leave behind a fabulous pink color that turns your plate into a watercolor painting. This salad is perfect and easy if you want to make a great impression on your dinner guests, in terms of both taste and presentation—you won’t be disappointed!

Orange, Beet and Goat Cheese Salad

Serves 4

Ingredients

• 2 beets
• 2 navel oranges, with juices
• 1 bunch (8 oz.) beetroot leaves
• 1 bunch (8 oz.) arugula
• 6 oz. soft goat cheese, crumbled
• 1/3 cup fresh pomegranate seeds
• 2 tablespoons olive oil
• salt and freshly ground pepper, to taste

Directions

1. Preheat oven to 450º F.
2. Wrap individual beets in aluminum foil and place on a baking sheet. Bake for 45-50 minutes, or until tender.
3. Remove beets from oven and let cool completely before handling. Rub skin off with a paper towel and cut into wedges.
4. Take oranges and cut both ends off. Use a paring knife, carefully cut the peel and white pith off of the fruit.
5. Over a bowl, cut the oranges between the membranes to get full slices.
6. Juice whatever orange you have remaining (including membranes) into a small bowl.
7. Add olive oil to the orange juice, whisking continuously, and season with salt and pepper.
8. Arrange beetroot and arugula leaves on serving plates, top with beet wedges, orange slices and pomegranate seeds, then add crumbled goat cheese.
9. Serve with dressing.

Quick Appetizer Recipe: Cheesy Parmesan Zucchini Crisps

This is a great appetizer or side dish for those who have family members that are less than enthusiastic about eating their vegetables—cover the zucchini in cheese and you won’t be hearing any complaints from them! We love recipes that don’t require a lot of brainpower, and this one takes less than 10 minutes to prep. Pop your zucchini in the oven and get someone else to prepare the rest of dinner, you’ve done your job. Regardless of who does the actual cooking, it’s always nice to have a winning recipe in your back pocket!

Parmesan Zucchini Crisps

Serves 2-4

Ingredients

• 2-3 zucchinis, thinly sliced
• 2 cloves garlic, minced
• 1/3 cup Parmesan cheese, grated
• 2 tablespoons milk
• salt and pepper, to taste
• olive oil, as needed

Directions

1. Preheat oven to 425º F and lightly grease baking sheet with olive oil.
2. Set up one bowl with milk and a separate bowl with Parmesan, salt and pepper.
3. Take thinly sliced zucchini and dip it in milk. Shake off excess and press both sides firmly into the seasoned Parmesan mixture.
4. Place slices on baking sheet and top with minced garlic.
5. Place in oven and bake for 30-35 minutes, or until golden brown and tender.

Appetizer Recipe: Classic Blooming Onions

For some people, indulgence is sitting down at the kitchen counter in the middle of the night and chowing down on baked goods of some sort. For others, it involves savory and salty fried goodies; today’s dish is one of the latter. If you’ve ever been fortunate enough to order this appetizer at a restaurant—an entire onion that has been fried in a zesty, beer batter—you’ll appreciate this recipe; if not, you'll be thanking us shortly. We bring you the Bloomin’ Onion!
The presentation of this side dish alone would indicate that it’s really difficult to make, rendering it impossible to try at home, but that’s simply not true! While you do need to gather a fair amount of ingredients if you want maximum flavor and spice, you’re perfectly capable of making this light and refreshing snack (oh, the irony) at home—make it and see if your family members can pick their jaws up off the floor so they can dive in!

Blooming Onion

Serves 8

Ingredients
Batter:

• 3 large, sweet onions
• 2 cups all-purpose flour
• 24 oz. beer
• 1/2 cup cornstarch
• 1 clove garlic, minced
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon pepper
• oil, for frying, as needed

Seasoning:

• 2 cups flour
• 3 teaspoons paprika
• 1 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne

Dip:

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons ketchup
• 1/4 teaspoon cayenne
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic salt
• 1/4 teaspoon pepper

Directions

1. Take and peel your onion and cut off the top. Place, cut side down, so that the root is facing up.
2. Starting 1/2-inch from the root, make 12-16 vertical slices down through the onion. It’s important not to cut too closely to the root, or it will fall apart.
3. Flip onion over and gently separate “petals” so there’s space between the different slices.
4. In a large bowl, mix your seasoning ingredients together: flour, paprika, garlic powder, pepper and cayenne.
5. In a separate, large bowl, combine your batter ingredients: flour, cornstarch, garlic, paprika, salt and pepper.
6. Add beer to the batter ingredients and make sure to mix well and incorporate everything.
7. Fill a deep pot, Dutch oven or deep fryer with enough oil for the onions to be able to float. Cook over medium-high heat until temperature reaches 375º F.
8. First dredge your onions in the seasoning, top and bottom, flipping over to get mixture deep into the sliced petals. Shake off excess.
9. Dip onions into batter and make sure to coat thoroughly. Flip over so that the batter drips into the bottom parts that are tricky to cover. Shake off excess.
10. Re-dip in seasoning, sprinkling extra into the cracks, if needed. Shake off excess.
11. Using a slotted spoon, gently lower onions into frying oil and cook for 2-3 minutes, or until bottom is golden brown.
12. Flip over and cook the other side for another 2 minutes, or until golden brown.
13. Using the same slotted spoon, remove onions to a paper towel-lined plate to drain. Season with salt and pepper.
14. In a medium-sized bowl, combine dip ingredients and stir well.
15. Serve onions immediately with dip and enjoy!

Halloween Dessert Recipe: Spooky Cake Pop Witches

Okay, we found the perfect Halloween treat that wonderfully encapsulates the holiday spirit—it’s a smidge labor-intensive, but so worth it when you see the adorable result and the joy on all the kids’ faces! (We’re assuming children will be eating them, but fact is everyone will go crazy over this treat!)
The cake pops themselves are super easy to make, it’s just the decoration that takes some time; if you decide to change strategy and go for a slightly more stream-lined approach, fine by us, they’ll still be super cute. Also, if you’re okay with loosening the reins in the kitchen, go ahead and get the kids involved. It’s a great afternoon activity and they get to see the fruits of their labor and create spooky treats!

Cake Pop Witches

Yields 4 dozen

Ingredients

• 1 (18 oz.) package cake mix (vanilla, chocolate, red velvet, etc.)
• 1 (12 oz.) package white chocolate chips
• 3/4 (16 oz.) tub vanilla or cream cheese frosting
• 1 tablespoon vegetable shortening
• 1/2-1 package ready-to-use white fondant (Wilton White Decorator Preferred Fondant, 24 oz.)
• food coloring (green)
• icing coloring (black, orange, purple—or primary colors to make your own)
• lollipop sticks
• parchment paper
• 2 pieces of thick Styrofoam

Directions

1. Bake your cake according to packaging directions and let cool completely. (Or make cake the night before.) Divide it into quarters and put the first quarter into a large bowl. Using two forks, begin crumbling your cake and breaking it down. Once you finish that quarter of cake, add the next quarter to the bowl and repeat with other sections.
2. Once all of your cake is finely crumbled, spoon 3/4 tub of frosting into the bowl. Using your hands or continuing with your forks, incorporate the frosting until no more white is visible and it’s completely blended in. Using a small ice cream scooper (or just your hands), form walnut-size balls out of the cake and set on a parchment-lined baking sheet. Place in freezer for 30 minutes, or until very firm.
3. Set up a double-boiler with a heat-proof, glass bowl set over a saucepan, 2 inches full of water. Place white chocolate chips in the glass bowl and cook over low heat, stirring until chocolate is completely melted. Add in vegetable shortening and 2 drops green food coloring, stir well and incorporate fully.
4. Take your cake balls out of the freezer and insert lollipop sticks into the bottom of them. Dip or roll your cake balls in the green chocolate, paying close attention to the spot where the cake meets the stick. Firmly press the lollipop sticks into the Styrofoam in order for the cake and frosting to dry standing up. (Or you could dry on the parchment paper, but that will flatten them out a little.)
5. Take your fondant and divide it into 3 sections; these will be different colors (black, orange and purple). Roll each section into a small ball and use a toothpick to dab spots of color on it. Red and yellow to make your orange fondant, red and blue for your purple. Knead balls of fondant until the color is fully absorbed and there are no streaks. Once you get the right colors, roll your orange fondant out to about 1/8^th-inch thickness and cut into thin strips. Roll these strips slightly so they are just rounded.
6. Cut the orange strips into 2-inch pieces, take 10 pieces and arrange them to look like hair on top of your cake ball witches. Cut several smaller pieces for the bangs. With your black fondant, divide the ball in 2 sections: one (small) section for the noses and mouths, one (large) section for the hats.
7. For the hats, roll out approximately 48 flattened discs and place on top of the hair you created. These are the bases of the hats. Continue with the black fondant and create 48 mini cones. Using the tips of your fingers, bend the ends of the cones to look like the top of an old hat. Place these on top of the flattened discs.
8. Roll out a thin amount of purple fondant (1/8-inch thickness) and cut into 48 thin strips (just like you did with the orange fondant). Cut into smaller pieces and wrap each mini rope around the base of your witch’s hat. Take a mini orange rope and create a buckle-like square to go on top of the purple band. Press gently so it adheres.
9. Roll out thin, curved strips of black fondant to create mouths for the witches and place two black dots of fondant on their faces for the eyes.
10. Serve and enjoy!

Appetizer Recipe: Bacon-Wrapped & Blue Cheese-Stuffed Dates

This is one of our favorite appetizers ever. Smoky bacon, sweet dates and a tangy, cheesy center? Yes, please!
If blue cheese isn’t for you, go ahead and try these bacon-wrapped snacks without it-- they're still delicious. We recommend making extra because people will snatch these up and they’ll be gone before you know it—they’re quick and easy to prepare, which means you don’t have to stress and spend all your time in the kitchen while your guests mingle in a different room…. Go out and join the party!

Bacon-Wrapped Blue Cheese-Stuffed Dates

(Serves 6 as an appetizer)

Ingredients
24 Medjool dates, pitted
12 slices bacon, cut in half
1/3-1/2 cup blue cheese, crumbled
toothpicks
Directions

1. Preheat oven to 400º F and line a baking sheet with aluminum foil.
2. Take pitted date and insert blue cheese crumble into the center. (Should be about the size of a pebble.) Repeat with the rest of dates.
3. Wrap each date in a half piece of bacon. Secure bacon with a toothpick inserted through the middle.
4. Place bacon-wrapped dates on the baking sheet and bake for 20 minutes, flipping over halfway so bacon is crispy on both sides.
5. Serve immediately.

Buttery Garlic Breadsticks

Some restaurants have the most amazing bread sticks that are puffy and chewy and delicious. We decided it was too much to have to wait for our next restaurant visit and decided to find a way to make them from home—and boy, did we ever! These are not your typical breadsticks that are more akin to a cracker; these babies are like miniature clouds of bread that you bite into, with tons of flavor packed in. You might think it’s a lot of effort to go for something “simple”, but these are out of this world…you have to try them!

Garlic Breadsticks

Makes 12-13 breadsticks

Ingredients
Bread:

• 3 1/3 cups bread flour
• 1 cup, 2 tablespoons warm water (105-115º F)
• 2 tablespoons granulated sugar
• 1/2 stick unsalted butter, softened
• 1 1/2 teaspoons salt
• 1 1/4 teaspoon active dry yeast

Topping:

• 2 tablespoons unsalted butter, melted
• 2/3 teaspoon garlic salt
• Italian seasoning, optional

Directions
            [When ready to bake, preheat oven to 400º F.]

1. In a small bowl, combine your yeast and warm water. Set aside 5 minutes. Should be foamy on top.
2. In a mixing bowl, mix together the flour, sugar and salt, then add in the softened butter.
3. Once yeast is dissolved and foamy, pour that into flour mixer and beat with a dough hook for 7 minutes on medium speed. Dough should be elastic and smooth.
4. Transfer dough to a lightly oiled bowl and cover with plastic wrap. Place in a warm, draft-free place until doubled in size. 1-1 1/2 hours.
5. Divide dough into 12 equal pieces (roughly 2 oz. each) and roll each piece into a 6-7-inch log.
6. Place logs on parchment-lined baking sheets, cover and let rise until doubled again in size. 1 hour.
7. Place in oven and back for 12-13 minutes, or until golden brown.
8. Remove bread sticks from oven and immediately brush with butter and season with garlic salt (and Italian seasoning, if desired).
9. Serve warm and enjoy!

Slow Cooker Meatloaf

Serves 6

Ingredients

• 2 pounds lean ground beef
• 1/2 pound Italian turkey sausage, casings removed
• 1 large onion, finely chopped
• 3 large carrots, halved
• 2 eggs
• 1 1/2 cups ketchup, divided
• 3/4 cup seasoned breadcrumbs
• 1/4 cup light brown sugar
• 2 tablespoons Worcestershire sauce
• 2 teaspoons salt
• 1 teaspoon garlic powder, divided
• 1 teaspoon pepper
• 1/2 teaspoon yellow mustard

Directions

1. Place carrots in the bottom of a 3-5 quart slow cooker.
2. Combine beef, sausage, onion, 3/4 cup ketchup, breadcrumbs, eggs, 1/2 teaspoon garlic powder, Worcestershire sauce, salt and pepper in a large bowl. Use your hands to mix and make sure everything is well incorporated.
3. Form meat mixture into a loaf and gently place over carrots in slow cooker.
4. In the same bowl, mix sugar, mustard, remaining ketchup and 1/2 teaspoon garlic powder together. Spread over the top of loaf, cover and cook on low for 8 hours (or overnight), or on high for 4 hours.
5. Let sit for 15 minutes after turning off heat, drain excess liquid and serve warm.

Lunches and Few Dinners...

Lunches and Few Dinners

A post on a working moms message board I read got me thinking.  I plan on doing a post about food prep/feeding/schedule/cooking soon.  I think its interesting to get a perspective on how different people handle the task of meal prep/healthy eating.  

Onto the last few weeks:

snap peas + dried cherries + strawberries + pizza

refried beans + orange (she loves to peel these herself) + chicken quesadilla + bunny cookies

yogurt + berries + angel hair pasta and sauce + pepperoni + string cheese (not pictured)

ravioli + turkey hot dog + grapes and raspberries with shredded coconut + orange

pizza + fruit snacks + orange + snap peas

These pizzas are super easy to make - just a sandwich round, organic ragu (we always keep this around and sometimes I even mix carrot puree into it - shhhhhhh), cheese and turkey pepperoni.  Microwave for 20 seconds to melt everything.  Easy, not greasy and somewhat balanced.

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 enchiladas + quesadilla + some chicken + cheese + berries.

turkey hard tacos  + ground turkey + black beans and corn + a few chips + strawberries. 

Lunch Rut

Lunch Rut

Soup starter kit and added extra frozen mixed veggies and chicken.  I love soup, but The Husband doesn't consider it a meal so it makes a good lunch option for me.  Combined with sliced apples and a string cheese.

   

 

 

 

I am doing my best to provide her with healthy options

ritz crackers + cheese + turkey + raspberries + greek yogurt

pizza with turkey peperoni + snap peas + dried cherries + strawberries

wheat wrap with cheese and turkey + cherries and chocolate chips + gold fish + strawberries and grapes

turkey meatball + orange + cheese pizza + no bake energy ball

turkey and cheese quesadilla + energy ball + pretzels + orange

Olivia Lunches...

Olivia starting her school from this September trying to create some lunch ideas with some nutrients into her Lunch.

ravioli with organic sauce + shakeology oat brownie + snap peas + yogurt

yogurt + grapes + cheese quesadillas + lemon pepper chicken

berries + cheese cubes + crackers + turkey sausage breakfast pattie

strawberries and grapes with coconut flakes + green beans + sand which round pizza

chicken enchilada casserole + cheese + blueberries + pretzel chips

pizza + grapes + trail mix with popcorn, fish and raisins

ravioli + sausage + fruit salad for dinner

This is a good example of how we can use left overs and small bits in her lunch.

For Raj, lemon pepper chicken and veggies with green beans, squash, zucchini and tomatoes Sauté with garlic.