Beef Stew

Ingredients

2 pounds beef stew meat, (cut into bite-sized pieces)
1 tsp Salt
1 tsp pepper
1 medium onion, finely chopped
2 celery ribs, sliced
2-3 cloves of garlic, minced
6oz can tomato paste
32oz beef broth
2 Tablespoons Worcestershire sauce
2 cups baby carrots carrots
4-5 small red potatoes,cut into bite-sized pieces (about 3 cups)
1 tablespoon dried parsley
1 teaspoon oregano
1 cups frozen peas
1 cup frozen corn
1/4 cup flour
1/4 cup water

Directions:

1.  Combine beef, celery, carrots, red onion, potatoes, salt,  pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crock pot. I used a 6 qt crockpot for this stew.  Cook on LOW for 10 hours or on HIGH for 6-7 hours.

2.  About 30 minutes before serving, mix the flour and the water together in a small dish and pour into the crockpot. Mix until well combined. This will add a nice thickness to the stew. Next add in your frozen peas and corn. Continue cooking covered for 30 minutes.

I left out the peas and corn.

Oatmeal Muffins

Ingredients

• 2 eggs
• ¼ cup canola oil
• 1 cup packed brown sugar
• ½ cup applesauce
• 1½ cups skim milk (or whatever milk you like)
• 2 tsp. vanilla extract
• ½ tsp. salt
• 1 tbsp. ground cinnamon
• 3 cups old fashioned rolled oats
• 2 tsp. baking powder
• Optional: your favorite toppings (fruit, nuts, chocolate chips, etc.)

Instructions

1. Preheat the oven to 350 degrees. Line a muffin tin with paper or paper/foil muffin liners.
2. In a large bowl, whisk the eggs, oil, and brown sugar until sugar is dissolved. Add the applesauce, milk, vanilla, salt, and cinnamon. Whisk until well combined. Stir in the oats and baking powder.
3. Fill the muffin tin with ¼ cup of the oat mixture in each muffin cup. Add your favorite toppings. Push the toppings down into the oat mixture with a spoon.
4. Bake for 30 minutes. Let them cool for 5 minutes before eating. Store in an airtight container or freeze in a zip top storage bag.

Notes

Don't skip the muffin liners in this recipe

Lemon Greek Yogurt Cheesecake

Lemony Greek Yogurt Cheesecake Recipe

(serves 8-10)

Graham Cracker Crust (you can also use a store-bought crust):

1 ½ cups Graham Cracker crumbs (6-8 whole cookies)

¼ cup sugar

¼ cup melted butter (plus 1-2 tsp for preparing pan)

Preheat oven to 300. Break cookies and place in food processor. Pulse until ground into medium-fine crumbs (you can also make crumbs in blender or place crackers in a heavy duty plastic freezer bag and crush with a rolling pin.) Put into medium mixing bowl and stir in butter and sugar. Turn out into a buttered nine-inch springform pan and, using your fingers, press mixture into an even crust along the bottom. You can also use a buttered glass pie plate and form the crumbs into a traditional crust along the bottom and up the sides. Bake for 10-15 minutes until firm and dry. Remove from oven and set on a wire rack.

Lemon Greek Yogurt Filling:

4 eggs

¾ cup sugar

1 tbs. cornstarch

¼ tsp. salt

1 tsp. vanilla extract

2 cups plain Greek Yogurt (whole or 2%)

1 tbs. fresh lemon juice

1 tsp. lemon zest

If you used a food processor to make the crust, just wipe it out with a dry paper towel and clean off the blade. Pulse eggs a few times to beat (or use an electric mixer). Pulse in sugar, cornstarch, salt, vanilla, and yogurt until light and slightly bubbly. Add lemon and lemon zest and pulse or beat briefly to incorporate. Pour mixture into prepared crust (its fine if the crust is still warm).

Place in center of oven. Start checking cheesecake after 50 minutes and then every 5-10 minutes after that. Shake pan gently, the filling should look creamy but firm at the edges but still be slightly jiggly in the center. It will firm up as it cools. Remove from oven and set on a wire rack and cool to room temperature. Refrigerate for at least 4 hours (or overnight) before serving.

Optional topping: 2 cups sliced strawberries, raspberries, blackberries or mixed berries tossed with one tablespoon sugar. Let mixture sit in the refrigerator for at least an hour so the berries get nice and juicy. Spoon topping over a slice of cheesecake before serving.

Cinnamon Banana Pancakes

Ingredients:

• 1 cup old-fashioned oats
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 ripe medium bananas, cut into chunks
• 3/4 cup milk (almond milk, skim milk, etc)
• 1/2 teaspoon cinnamon (or more if you prefer)
• 1 teaspoon vanilla

Directions:

In a blender, add chunks of banana and milk. Puree for 30 seconds or until throughly blended and smooth. Next add oats, baking powder, and salt into the blender; blend again until batter is well-combined; about 1 minute. Set aside to thicken up. After a few minutes check the consistency of the pancake batter; it should be somewhat thick. If it appears too thick, add a tablespoon or two of milk and blend again.

Lightly coat a large nonstick skillet or griddle with vegan cooking spray or olive oil and heat over medium. Drop batter by 1/4 cupfuls onto skillet and gently spread out a bit with a spoon. Cook until bubbles appear on top, about 1-2 minutes. Gently flip cakes and cook until golden brown on underside, 1-2 minutes. Wipe skillet clean and repeat with more oil or cooking spray. Top with peanut butter, maple syrup, fruit, or chocolate chips.

Honey Mustard Chicken

Ingredients

• 1/4 to 1/3 cup smooth Dijon mustard
• 1/4 to 1/3 cup honey
• 1 Tbsp olive oil
• 2-3 pounds chicken thighs (or legs) - says to get skin-on but I think you could do skinless too
• Salt
• 2 sprigs rosemary (or a generous sprinkling of dried rosemary)
• Freshly ground black pepper

Method

1 Preheat the oven to 350°. In a medium bowl, whisk together the mustard, honey, and olive oil. Add a pinch of salt and taste. Add more salt and mustard until you get the flavor where you want it.

2 Salt the chicken lightly and lay the pieces skin-side up in a shallow casserole dish. Spoon the honey mustard sauce over the chicken. Place the rosemary sprigs in between the pieces of chicken.

3 Bake for 45 minutes, or until the thighs read 175° on a meat thermometer, or the juices run clear when the meat is pierced with a knife. Remove the casserole pan from the oven, use a spoon to spoon off any excess chicken fat that has rendered during the cooking.

Sprinkle some freshly ground black pepper over the chicken before you serve.

Smothered Pork Chops

Ingredients

1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish
Directions
Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.

Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

Brussel Sprouts with Blue Cheese and Pancetta

Serves 4

1 lb Brussels sprouts, quartered

3 tablespoons olive oil

salt & pepper, to taste

½ cup pancetta, cubed

½ cup crumbled blue cheese (the saltier the better)

2 tablespoons chives, chopped

1. Preheat oven to 400°F.
2. Place the Brussels sprouts on a baking tray and drizzle with oil.
3. Season with salt and pepper and mix well.
4. Add pancetta and roast in the oven for about 5–6 minutes, or until the pancetta starts to crisp.
5. Place in a bowl and top with blue cheese and chives.
6. Give it a gentle toss and serve.

Brown Sugar Brie

Ingredients:

1 wheel of brie cheese
Raspberry jam
¼ cup maple syrup
1 tablespoon brown sugar
Pillsbury crescent dinner rolls

Directions:

1. Cut the rind off of the top of a large wheel of brie cheese. Refrigerate overnight.  (I DID NOT DO THIS!)

2. Preheat oven to 350°F.
3. Spread the uncovered top of the brie with raspberry jam.

4. On a stick free cookie sheet, lay out crescent roll dough.

5. Place the brie on top of the dough

6. Fold over the ends of the crescent roll dough so that it covers the top of the brie. Remove excess dough.

7. Drizzle with maple syrup and put brown sugar on top (as much as you want!)

8. Bake for 25-30 minutes and serve with apple slices and crackers!

Roasted Feta with Thyme Honey

INGREDIENTS

• 1 8-ounce slab Greek feta, blotted dry
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon Greek thyme honey, or other honey
•  Freshly ground black pepper
•  Greek-style pita bread, toasted and cut into wedges
•  Heirloom tomatoes, roasted beets, nuts or pickled vegetables (optional)

PREPARATION

1. Preheat the oven to 400 degrees. Select a small oven-to-table earthenware dish or a small ovenproof sauté pan lined with aluminum foil to help transfer the cheese to a plate after roasting. Place the feta in the dish and cover with the olive oil. Bake until the cheese is soft and springy to the touch but not melted, about 8 minutes.
2. Preheat the broiler. Heat the honey in the microwave or over a pan of simmering water until it is fluid enough to be spread with a pastry brush and then paint the surface of the feta with it. Broil until the top of the cheese browns and just starts to bubble. Season to taste with black pepper. Serve immediately with pita wedges and, if desired, sliced heirloom tomatoes, roasted beets, nuts or pickled vegetables.

3. 
   

Parmesan Stuffed Dates

wrapped in bacon!

• 18 large dates, preferably Medjool, slit lengthwise and pitted
• 18 pieces good-quality Parmesan cheese, preferably Parmigiano-Reggiano, each about 1 by 1/4 inch
• 6 slices good-quality smoked bacon, cut crosswise into thirds

Position an oven rack in the middle of the oven. Preheat the oven to 450°F.

Insert a piece of Parmesan into each date. Then, wrap each date with 1 piece of bacon, securing it with a wooden toothpick. Arrange the dates 1 inch apart in a shallow baking pan. Bake for 5 minutes. Then, using tongs, turn the dates over. Continue baking until the bacon is crisp, 5 to 6 minutes longer.

With the tongs, transfer the dates to paper towels to drain, carefully patting them dry with more paper towels. Serve immediately.

Spicy Black Bean and Butternut Enchilads

These don't have meat but would be really good with shredded chicken

INGREDIENTS

• For the sauce:
• 1 – 15 oz can good quality tomato sauce
• 1 – 7.5 oz can chipotle peppers in adobo sauce
• 3/4 cup nonfat plain greek yogurt
• 2 cloves garlic, minced or smashed
• 1 1/2 tablespoons chili powder
• For the enchiladas:
• 1 teaspoon olive oil
• ½ yellow onion, diced
• 1 clove garlic, minced
• 4 cups cubed butternut squash (a little over 1 pound)
• 1 – 15 oz can black beans, rinsed and drained
• 3/4 cup fresh or frozen sweet corn
• Salt and pepper, to taste
• 2 cups shredded reduced fat Colby jack cheese, plus more if you'd like
• 12 corn tortillas
• extra greek yogurt, cilantro, avocado, and green onions, for topping

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Spray 9x13 inch baking pan with nonstick cooking spray.
2. Make the sauce: Add tomato sauce, chipotle peppers with adobo sauce, greek yogurt, chili powder and garlic to bowl of a food processer; process a few times until smooth. Place in the fridge to thicken it up.
3. Heat olive oil over medium heat in large skillet. Add garlic and diced onions and saute until garlic becomes fragrant (about 1 min). Add cubed butternut squash, stir, and cover for about 8 minutes or until fork tender, stirring occasionally to ensure squash doesn't burn. Add a few teaspoons of water to the pan if necessary to help the squash cook. Once squash is fork tender, transfer to large bowl and add in black beans, corn, and in 1 cup of prepared enchilada sauce; stir to combine.
4. To assemble enchiladas: Add 3/4 cup enchilada sauce to bottom of a 9x13 inch pan and spread around. Warm tortillas in microwave for 30 seconds so that they are easier to roll up. If you find them hard to roll, I recommend dipping each tortilla in a bit of the enchilada sauce; this will make it much easier to roll and add flavor, too! Add about 1/2 cup of the butternut squash & black bean filling to each tortilla and 1 tablespoon of cheese. Roll each tortilla up and place seam side down in baking pan. Pour remaining enchilada sauce over the top along with remaining cheese.
5. Bake for 25-35 minutes or until cheese is melted and the edges of tortillas begin to turn a nice golden brown. Top with extra greek yogurt, avocado slices, cilantro, and green onions, if desired. Makes 6 servings – 2 enchiladas each.

Ranch Roasted Chickpeas

so easy and delicious! 

INGREDIENTS

• 2 (15 ounce) cans chick peas, drained, rinsed, and patted dry
• 2 tablespoons olive oil
• 1 package ranch seasoning

INSTRUCTIONS

1. Preheat oven to 425
2. After you make sure your chick peas are very dry place them in a large plastic bag with olive oil and seasoning toss to coat.
3. Spread peas out on a large foil lined baking sheet that has been sprayed with cooking spray.
4. Bake 25 minutes, turning once, then 20 minutes more.
5. **Though I only actually turn these once, I do open the oven and give them a little shake a few times while cooking. This isn't totally necessary but it helps to keep them uniformly crisp.

Lemon Chicken Orzo Soup

INGREDIENTS

• 2 tablespoons olive oil, divided
• 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper
• 3 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 1/2 teaspoon dried thyme
• 5 cups chicken stock
• 2 bay leaves
• 3/4 cup uncooked orzo pasta
• 1 sprig rosemary
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS

• Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
• Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
• Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.
• Serve immediately.

Black Bean and Butternut Chili

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef
• 1/2 or 1/4 pound butternut squash (1/4 of whole squash), cut into 3/4 inch cubes, or 2 cups chopped squash
• 1 green bell pepper chopped
• 4 garlic cloves, minced
• 1 can (15 oz) red kidney beans, rinsed
• 1/2 can (7.5 oz) corn, rinsed
• 1 can (28 oz) tomatoes (I used peeled tomatoes Cento San Marzano brand)
• 2 cups water
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon sugar
• salt to taste (at least 1/2 teaspoon)
For garnish:
• grated cheddar cheese
• chopped green onions
• Greek yogurt or sour cream

Instructions

1. Heat olive oil in a large skillet. Add ground beef and cook until no longer pink. Drain the ground beef of any fat.
2. To the same pan, add cubed butternut squash, chopped green bell pepper, minced garlic, kidney beans, corn, and canned tomatoes. Use a spoon to break all tomatoes into small bites. Add 2 cups of water. Season with 1 tablespoon chili powder, 1 tablespoon cumin, 1 teaspoon of sugar, and salt to taste (at least 1/2 teaspoon of salt). Mix everything well, and bring to boil. Reduce to simmer. Cook on low simmer for about 20-25 minutes until squash is tender. Remove from heat. Add extra chili powder, if you want more heat. Season with more salt, if necessary.
3. Serve topped with grated cheddar cheese, chopped green onions, and a dollop of Greek yogurt.
4. The chili only gets better the longer it sits. If you let it sit for 2 hours, covered, after cooking, it absorbs all the flavors and tastes much better than if you eat it right after it's cooked. It tastes even better the next day, after being refrigerated overnight.

I didn't do green peppers but red/orange yellow and I also added onions