Simple Baked Apples

This is my new favorite addition to my morning oatmeal. It's super fast and easy, and you don't even have to get a pan dirty! Just microwave the apples on high for 1-2 minutes, depending on how firm you like your apples.

Ingredients:
1 apple, peeled & sliced
1/2 t. cinnamon
1 t. water
1 t. stevia (or to taste)

Orange Cranberry Bread

My search for the perfect cranberry bread has come to an end! This version from All Recipes is seriously the best holiday bread you will ever taste! I doubled the fruit & nuts when I made it. I like a cranberry in every bite. :)

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon grated orange zest
• 1 1/2 cups fresh cranberries
• 1/2 cup pecans, coarsely chopped
• 1/4 cup butter, softened
• 1 t. cinnamon
• 1 cup white sugar
• 1 egg
• 3/4 cup orange juice

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Whisk together flour, baking powder, baking soda, cinnamon, and salt. Stir in orange zest, cranberries, and pecans. Set aside.
2. In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
3. Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.

Orange Julius Protein Shake

I came up with a new creation...and it's delicious! Tastes just like (ok, pretty close) an orange julius! And it's a great way to sneak in extra protein, or curb hunger between meals. I love me some protein shakes!

Ingredients:
1 c. almond milk
1/2 c. orange juice
1 scoop vanilla whey protein
Ice

Combine all ingredients in a blender & enjoy!

Healthified Zuppa Toscana

Ingredients
1 lb. low-fat Italian sausage
1 onion, diced
4 cloves garlic, minced
1/4 t. red pepper flakes
1/2 t. pepper
4 c. low-sodium chicken stock
2 c. water
2 cans white beans, drained & rinsed
1 head kale, washed & chopped
1 c. non-fat half & half

Directions:
1. In a large pot, brown the sausage over medium-high heat.
2. Add the onion and cook until tender (5 min)
3. Add garlic and cook until fragrant (30 sec)
4. Stir in pepper, stock, water, beans & kale. Cook until kale is tender (20-30 min)
5. Stir in the half & half. Season with salt & pepper if desired.

Low Calorie Pumpkin Cream Cheese Bread

Thanks to Pinterest, I've stumbled upon yet another food blog. It's called Sunday Baker, and it's filled with healthy recipes. I made this pumpkin bread last night for book club. It was delicious! No one could tell that it was low-fat, low-cal. That's right folks, this sweet & creamy bread is only 50 calories a slice! Nice way to get your treat and avoid that unwanted holiday weight. I made only two small changes to the recipe: added more cinnamon (1 t. instead of 1/2 t.) and sub'd stevia for sugar in the cream filling.
Batter:
1-1/2 c. pureed pumpkin
1/2 c. unsweetened applesauce
1 whole egg
3 egg whites
1 c. all-purpose flour
2/3 c. whole wheat flour
1/2 c. Stevia
1/2 c. sugar
1 t. baking soda
1 t. ground cinnamon
1/2 t. ground nutmeg

Cream filling
8 oz. reduced fat cream cheese
1/4 c. stevia
1 T. all-purpose flour
2 egg whites
1 t. vanilla extract

Directions:
1. Preheat oven to 350 degrees.
2.Beat eggs, applesauce and pumpkin together until smooth.
3. In a separate bowl, combine the dry ingredients for the batter. Add to egg mixture slowly & mix until just combined.
4. In another bowl, combine all ingredients for cream filling. Beat until smooth.
5. Grease two loaf pans and separate half of the batter into the two pans. Next add the cream filling. Finally, top off with remaining batter.
6. Bake for 40 minutes or until toothpick comes out clean.

Baked Potato Soup

We usually eat pretty healthy around our house. I cook almost all of our meals, so I can control what my family eats. But we've all been sick for the last week so...there hasn't been much cooking going on. Luckily my little family has survived thanks to cold cereal, fruit, yogurt, and a few meals from family & friends. Last night we had a Christmas party that we couldn't go to, and my sweet neighbor dropped off some leftovers from the party. A huge plate of ham & baked potatoes. So I took that, plus a few things from the pantry and made an easy crock pot soup. Not the healthiest, but quick and easy and good on a sore throat!

Ingredients:

6 baked potatoes, peeled & diced

1 onion, diced

1/2 t. pepper

1/2 t. garlic powder

1 can cream of chicken soup

1 can creamy potato soup

1 qt. chicken broth

1 c. diced ham

Directions:

1. Combine all ingredients, except ham, in a crock pot and cook on high for 5-6 hours.

2. 30 minutes before it's done, take a potato masher & smash some of the potatoes in the pot. This will make the soup thicker. Add you ham and let it heat through.

3. Serve with a sprinkle of cheese on top & some crusty bread.

Healthy Oatmeal Pancakes

For those of you who read this blog who have tried the Scarce Egg recipe, these pancakes remind me a lot of those...but heartier & healthier. My whole family loved them!

Ingredients:

6 egg whites

1 c. rolled oats

1 c. low-fat cottage cheese

1 t. vanilla

1 t. cinnamon

1 t. agave

1 scoop vanilla whey protein

1 T. ground flax seed

Directions:

1. Blend all ingredients until smooth.

2. Cook on a hot griddle.

**Makes about 9 small pancakes**

Crock Pot Teriyaki Chicken

I made this for dinner tonight. Wow! Talk about moist & delicious! Serve it up with some brown rice & steamed veggies and your family will love you.

6 frozen chicken breast halves (boneless & skinless)
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice

Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickened. Serve over chicken.

Slow Cooker Apple Pie Oatmeal

I made this for the hubby to enjoy this morning. He's been trying to eat healthier since he found out he has elevated cholesterol. So out went the bacon & eggs and in came the oatmeal...everyday. Honestly, even he (who loves oatmeal more than anyone I know), is getting sick of it every single day. So I, like the wonderful wife that I am, found him a new oatmeal recipe. Because everyone should eat more oatmeal, right?

Ingredients:
2 c. steel cut oats
8 c. water
2 c. apple sauce
1 t. cinnamon
1/2 t. nutmeg
1/2 t. cloves
1/2 t. allspice
1/4 c. brown sugar

Directions:
1. The night before, spray your crock pot with some oil. Or better yet, if you have one of those nifty crock pot liner bags, use it!
2. Combine all the ingredients & cook on low for 7-9 hours.
3. In the morning, stir well & serve with your favorite oatmeal garnishes (nuts, raisins, etc.)

Baked Pumpkin Donuts

I made these the other week when I was craving something sweet. I rarely crave sugar, mostly because I think every dessert is just too sweet. You're all thinking I'm crazy right now, I know. These donuts didn't really turn out donutty (is that even a word?). They kind of reminded me of a pumpkin bread with a glaze. Yummy, but aside from the shape, not really a donut. Here's the recipe:

Ingredients:
FOR THE DONUTS:
3 1/2 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup sugar
6 tablespoons butter
2 eggs
2 teaspoons vanilla
1/2 cup buttermilk
1 cup pumpkin puree
FOR THE BUTTERMILK GLAZE:
3 cups powdered sugar
1/2 cup buttermilk
1/2 teaspoon vanilla
FOR THE DONUTS:
In a large bowl, whisk together the flour, baking powder, salt, spice and sugar. Whisk together all of the remaining ingredients in a second, medium bowl. Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients, and stir them around the bowl until the mixture is well combined. Turn out onto a lightly floured surface, rolling the donut dough to approximately 3/4" thick, then cut with donut cutter. Transfer to a lightly greased cookie sheet. Bake in an oven preheated to 400 degrees for 12-15 minutes, or just until the donuts are cooked through. Dip immediately into buttermilk glaze.
FOR THE BUTTERMILK GLAZE:
Whisk together in a small bowl until smooth. Dip hot donuts in the glazed, then allow to air dry on a cooling rack.

Perfect Roasted Vegetables

I could eat the whole pan of these veggies for dinner. Seriously, I would be completely satisfied with just this!

Ingredients:
Carrots
Sweet Potato
Red Onion
Bell Pepper
Zucchini
Mushrooms

Directions:
1. Preheat oven to 375 degrees.
2. Wash/peel/chop veggies. Toss them in a little olive oil and sprinkle with salt, pepper & garlic powder (I used Johnny's Garlic).
3. Bake for 40 minutes. Sprinkle some grated parmesan cheese and bake for an additional 5 minutes.

Pumpkin Pancakes

I love all things pumpkin in the fall. These pancakes are the perfect way to start off a cool autumn morning!

Ingredients:
1 1/2 c. whole wheat flour
1 1/2 c. white flour
1/2 t. salt
1/2 t. baking soda
2 t. baking powder
2 T. brown sugar
1 t. cinnamon
1/2 t. ginger
1/4 t. nutmeg
1 (15 oz) can pumpkin puree
3 c. buttermilk
3 eggs

Directions:
1. Combine dry ingredients in a large bowl.
2. In a separate bowl, combine pumpkin, buttermilk & eggs. Add to dry ingredients.
3. Serve with warm maple syrup, fresh whipped cream or a vanilla glaze.

Quick Black Beans

Have you ever visited Our Best Bites? I'm sure that if you're a Mormon mom in Utah, you most likely have. But if you haven't, you really should! They have TON of wonderful recipes. That's where this one is from. The quickest, easiest, and possibly the best tasting black beans ever!

Ingredients:
2 Cans Black Beans, drained and rinsed
1/2 T olive oil
2/3 C diced onion
2-3 garlic cloves, pressed or finely minced
2/3 C  broth (or water, I use broth for extra flavor)
1/4 t cumin
1/4 t coriander 1/4 t oregano
1/2 t salt
1/4 t pepper
1 lime

Directions:
1. Saute the onions in oil for 3 minutes until tender.
2. Add garlic and cook 30 seconds more.
3. Add beans, broth & seasonings. Bring to a boil. Reduce heat and simmer for 8-10 min.
4. Squeeze in the lime juice and smash some of the beans with the back of your spoon to thicken the consistency.

Tomatillo Salsa (Salsa Verde)

Ingredients:
2 lbs. tomatillos, husked & rinsed
1 onion, halved
2 bell peppers
2-5 jalepenos or serrano chiles
1 t. salt
2 T. cilantro
Juice of 1 lime

Directions:
1. Heat up your grill & prep the veggies.
2. Roast tomatillos, onion & peppers over high heat. Cook until tomatillos and onions have softened a little and the peppers are charred.
3. Remove from grill & let sit until everything is cool enough to handle. Then peel the skin off of the peppers.
4. Put all of the ingredients in a food processor & chop until you have the consistency you like.

Healthy Peanut Butter No Bake Cookies

Ingredients:
1/2 c. peanut butter (the fresh ground kind is my fav)
1/2 c. honey or agave
1/4 c. chopped nuts
1/4 c. dried fruit
2 c. raw oats
Pinch of Salt

Directions:
1. Microwave pb & honey for 1 minute.
2. Mix in nuts, fruit & salt.
3. Then add oats and combine.
4. Put on a pair of latex gloves for this part. Roll into golf ball sized balls & freeze for 30 min.

Zucchini Ribbon Salad with a Thai Flair

I'm always looking for another way to use zucchini this time of year, and when I saw this on the Food Network, she said it was inspired by Thai green papaya salad (which we love). The dressing was very similar and we really enjoyed this salad (eat it all the first night though -- it didn't make great leftovers).

Zucchini Ribbon Salad with Lime Juice, Red Chile and Peanuts

Recipe courtesy Aarti Sequeira

Prep Time: 10 min

Inactive Prep Time:--

Cook Time: 5 min

Level: Easy

Serves: 4 servings

Ingredients

• 4 large zucchini
• 2 limes, juiced (1/4 cup fresh lime juice)
• 1 large Fresno chile or half a jalapeno, seeded and minced
• 2 tablespoons light brown sugar
• 2 tablespoons fish sauce
• 1 clove garlic, minced
• Rounded 1/4 cup shelled roasted, salted peanuts
• 1/2 pint cherry tomatoes, sliced in half
• Small handful of chopped fresh cilantro
• Kosher salt and freshly ground black pepper

Directions

Trim the stem end off of the zucchini. Using a mandoline, thinly shave the zucchini from pole to pole into beautiful long ribbons.

In a small bowl, whisk together the lime juice, chile, brown sugar, fish sauce and garlic.

Set a small skillet over high heat. Add the peanuts and toast until they begin to char, about 5 minutes. Remove them from the heat, and finely chop.

Toss the zucchini with the dressing, tomatoes and cilantro. Sprinkle with the peanuts. Taste for seasoning (it may need a touch more salt) and serve immediately.

Crockpot: Tomatillo Chicken Filling

Have you been wondering what to do with your tomatillos (like I have)? We loved this recipe and it was super easy!

Check it out on Karen Petersen's Crockpot blog here.

Or, here it is! We put this in tacos but it might make even better taquitos (so all of the toppings don't mask the flavor). I also used an anaheim pepper rather than a Poblano and all chicken breasts (because that's what I had).

Tomatillo Chicken Filling

2 chicken breast halves
3 boneless, skinless chicken thighs, trimmed of fat
8-10 medium tomatillos, husks removed and rinsed well and halved
1 red onion, diced
1 jalapeno chile, halved lengthwise, stemmed and seeded and chopped coarsely
1 poblano chile, stemmed and seeded and chopped coarsely
3 garlic cloves, minced
1/2 tsp dried oregano
1/2 tsp ground cumin
2 Tbsp canola or vegetable oil
Salt and pepper
2 tsp lime juice

Makes 4-5 servings

1. Thaw chicken, pat dry and season with salt and pepper. Place in slow cooker.
2. Combine onion, chiles, garlic, oregano, cumin and oil in microwave-safe bowl. Microwave for 4-5 minutes, stirring every minute until onion is soft. Transfer to slow cooker. Add in the tomatillos.
3. Cover and cook on LOW for 4-6 hours.
4. Remove chicken and shred with 2 forks.
5. Strain the liquid in the slow cooker into a bowl. Puree the strained solids in a blender. Add puree into the chicken. Add more cumin, salt and pepper to taste and 2 tsp fresh lime juice. If needed, add in some of the strained liquid.
6. Serve the filling wrapped up in tortillas with sour cream, cilantro, lettuce, cheese, tomatoes and other toppings of your choice.

Fresh Tomato & Cucumber Salad

Ingredients:

1/4 c. extra virgin olive oil

2 T. balsamic vinegar

2 T. red wine vinegar

1/2 t. kosher salt

3 cloves garlic, minced

10 fresh basil leaves

5 fresh oregano leaves

3 small cucumbers, thinly sliced

2 large tomatoes, diced

1/2 c. red onion, thinly sliced

Directions:

1. Mince garlic and let stand in vinegars for 10 minutes.

2. Wash herbs and chop. Add to olive oil and let stand while garlic marinates.

3. Meanwhile, prepare salad ingredients.

4. Combine oil with vinegar and whisk together. Dress salad and serve at room temperature.

Vegan Chili

Ingredients:

2 T. canola oil

1 c. diced onion

1 c. diced bell pepper

2 T. minced garlic

1 jalepeno, minced

1 medium zucchini, diced

2 c. frozen or fresh corn

1 lb. mushrooms, cleaned & diced

2 T. chili powder

1 T. cumin

1 t. salt

1 can diced tomatoes

2 cans black beans, drained & rinsed

1 can vegetable stock

1 can tomato paste

1/4 c. fresh cilantro

Directions:

1. In a large pot, saute onion & bell pepper in oil over medium high heat until tender (5 min).

2. Add zucchini & mushrooms. Cook for 2-3 min more. Season with salt now so that the vegetables release their liquids.

3. Add garlic & jalepeno and cook for 1 min.

4. Stir in remaining ingredients (except for cilantro). Bring to a boil.

5. Reduce heat to low and simmer for 20 min. Stir in cilantro before serving.

Black Bean Pumpkin Chili

I took this recipe from Taste of Home & revised it to make it vegetarian.

Ingredients:
1 onion, diced
1 bell pepper, diced
3 cloves garlic, minced
3 c. vegetable broth
2 cans black beans, rinsed
1 (15 oz) can pumpkin
1 can diced tomatoes
2 t. parsley
2 t. chili powder
1 1/2 t. oregano
1 1/2 t. cumin
Salt & Pepper

Throw everything in the crock pot & cook on low for 4-5 hours.

Meatless Memorial Monday

I know it's Memorial Day & everyone will be grilling tonight. You can still eat vegetarian at a BBQ though! Try throwing these on the grill:

Garbanzo & Mushroom Burgers from Poor Girl Eats Well
Veggie Burgers from Meatless Meals for Meat Eaters
Black Bean Burgers from Budget Bytes

Plus most traditional BBQ salads & sides are meatless. As for us, it's a chilly day in Utah so we're going to skip on the grilling for today. Here's what we'll be eating:

Breakfast:
Cinnamon Raisin French Toast

Lunch:
PB, Honey & Banana Sandwiches
Oranges

Dinner:
Black Bean & Pumpkin Chili
Corn Bread
Fruit Salad

I hope your holiday is filled with lots of good food & good company! Happy Memorial Day!

Meatless Monday

Breakfast:
Cereal
Yogurt
Fruit

Lunch:
Grilled Cheese & Apple Sammies (9-grain bread, Havarti, thinly sliced Granny Smith Apples)
Roasted Red Pepper & Tomato Soup
Fresh Cantaloupe

Dinner:
Tuscan White Bean Pasta
Salad

Black Bean Enchiladas

Ingredients:
1 bell pepper, diced
1 onion, diced
3 cloves garlic, minced
1 T. oil
1 can of black beans, rinsed
1 can of diced tomatoes
1 1/2 c. tomatillo salsa
1 T. chili powder
1 T. cumin
2 c. brown rice
8 flour tortillas
1 c. shredded cheddar cheese

Directions:
1. Preheat oven to 350 degrees.
2. In a skillet, heat oil & cook bell pepper and onion until tender. Add garlic and cook for 30 seconds.
3. Add black beans, tomatoes, 1/2 c. of salsa, chili powder, cumin & rice. Cook for an additional 5 minutes.
4. Fill each tortilla with about 1/2 c. of bean mixture. Roll up and place in a greased 9 x 13 dish. Top with salsa & cheese. Bake covered for 20-25 minutes.
5. Serve with chopped lettuce, tomato, and cilantro.

Meatless Monday

I had to skip my Meatless Monday post last week since I was in San Francisco. Although I didn't eat any meat that day, I have no yummy recipes to share from the trip. Here's what we had today:

Breakfast:
World's BEST French Toast
Fresh cut strawberries

Lunch:
Greek Pasta Salad
Cutie Clementines

Dinner:
Veggie Paninis (multi-grain bread, basil, havarti cheese, roasted peppers, red onion)
Garbanzo & Avocado Salad over fresh spinach

World's BEST French Toast

This is seriously the best french toast you will ever eat! It's another America's Test Kitchen recipe (you know I love them!). The batter is a little unusual, less egg, more milk & add flour. It's kind of has a crepe batter consistency. I cut the sugar in half, and sometimes I omit the butter. And the best part? It's just as good the next day! So double the recipe so that you have leftovers. :)

Ingredients:
8 slices bread
1 c. milk
1 egg
2 t. vanilla
1/2 t. salt
1 T. sugar
3/4 t. cinnamon
2 T. butter, melted

Directions:
1. Preheat griddle/frying pan over medium heat.
2. Whisk together the milk, egg, vanilla, salt, sugar, cinnamon and butter.
3. Dip the bread & cook on a lightly greased surface.

Intro to Meatless Mondays

Remember how I said that I was going to feed my family less meat? Well, as part of that promise, I have decided to follow the trend that is gaining popularity across the country...Meatless Monday! Each Monday I will list what our family ate, to give you some ideas on how to go meatless.

Breakfast:
Scarce Eggs
Best Protein Shake

Lunch:
Strawberry Spinach Salad
Garlic Bread
The kids also had some:
String Cheese
Raisin Bread
Milk
Mangoes

Dinner:
Garlic Rosemary Roasted Potatoes
Grilled Portabella Mushrooms (marinated in A1 Steakhouse Marinade)
Grilled Red Onion & Bell Peppers
Sauteed Zucchini

Strawberry Spinach Salad

I love the blog, Our Best Bites. They have such delicious recipes! The lemon poppy seed vinaigrette is to die for! This salad will make the perfect side for your Easter meal!

Salad:
Spinach
Strawberries
Red Onion
Cucumber
Toasted Almonds

Vinaigrette:
1/3 c. lemon juice
1 t. lemon zest
1/4 c. rice vinegar
1/4 c. canola oil
1/4 c. sugar
1 t. salt
1/4 t. pepper
2 t. poppy seeds
1 t. grated onion
1 clove garlic, finely minced

Coconut Lime Sugar Cookies

I love it when I find a new food blog. Thanks to this blog, I've added a bunch of new recipes to my "to make" list. These cookies are a new favorite in our house...chewy, tart, sweet & delicious!

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1 large egg
1/2 teaspoon vanilla extract
Zest of one large lime
3 tbsp lime juice
½ cup toasted coconut
1/2 cup sugar for rolling cookies
1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper or Silpats.
2. In a small bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
3. Using a mixer, beat together the butter and sugar until smooth and very fluffy. This will take a couple of minutes.
4. Beat in the egg, vanilla extract, lime juice and lime zest. Mix until well combined.
5. Gradually add in the dry ingredients and toasted coconut. Mix until combined, don’t over mix.
6. Roll rounded teaspoonfuls of cookie dough into balls. Put sugar in a small bowl and roll cookie dough balls in the sugar. Place on lined cookie sheets about 1 1/2 inches apart.
7. Bake 10 to 15 minutes or until lightly browned. The cookies will start to crack a little bit.
8. Let stand on cookie sheet two minutes. Move cookies to a cooling rack.
*Note-to toast the coconut-place coconut on lined baking sheet. Bake for 5-8 minutes at 350 degrees. Tossing a couple of times. Remove from oven when coconut is light brown.*
Makes about 3 dozen cookies

Orange-Kissed Cookies

1 c. white sugar
1/2 c. butter-flavored shortening
1 egg
1/2 c. sour cream
1/2 tsp. vanilla extract
2 1/2 c. all-purpose flour (add another 2 tablespoons for high altitudes)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. + 2 Tbsp. thawed orange juice concentrate
1 Tbsp. grated orange zest
Frosting1 tsp. grated orange zest
1/4 c. thawed orange juice concentrate
1/2 c. softened butter
3 c. powdered sugar
2-3 drops orange food coloring (optional)
Preheat oven to 375.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl or the bowl of a mixer, combine the white sugar and shortening. Beat until well-combined. Add the egg and beat well, then add the sour cream and vanilla and beat for about 1 minute or until the mixture is light and fluffy. Add the flour mixture and beat until combined. Add the orange juice concentrate and orange rind and mix well.
Using a cookie scoop, drop the dough/batter (the mixture will be VERY moist–thicker than a cake batter but thinner than traditional cookies) by the tablespoon-ful onto a lined, un-greased baking sheet. Bake for 10 minutes or until the cookies are set and just starting to turn golden brown around the edges. Remove from the oven and allow to cool for 5 minutes, then transfer to a wire cooling rack and cool completely.
For the frosting, combine the frosting ingredients with an electric mixer until light and fluffy. Pipe or spread over the cooled cookies.
**Thanks to allrecipes.com for the recipe & ourbestbites.com for the photo**

Something to think about...

Recently I've picked up this book. It has been a really interesting read. I have been thinking a lot about the foods that my family eats since I watched Food, Inc, and when I saw this book, I knew that I had to read it. It's great for anyone who is interested in their health, or the health of their family. Now I'm not saying that I'm going to go Vegan (I can't imagine life without eggs & milk), but I will be making some significant changes in the way I eat. I plan on giving my family a lot more vegetarian options. I think both our checkbook & our waistlines would benefit from buying & eating less meat. Plus who doesn't want the added benefit of increasing your odds against developing cancer, heart disease and diabetes?

One Awesome Snack...

My sister introduced me to this tasty treat. It's a great way to get in some extra protein AND satisfy a chocolate fix with only 1g of sugar! Plus almonds are good for the brain, a great source of good cholesterol, give you an energy boost, may help prevent cancer & diabetes, and satisfies your appetite so you don't overeat. Now that's what I call one awesome snack!

Udon Noodle Soup

I made a couple changes to this Poor Girl Eats Well recipe. It turned out delicious! A great soup if you're feeling a little under the weather, especially since it only takes about 15 minutes to make!

Ingredients:
4 c stock
2 c water
1 pkg. udon noodles (my pkg had 3 servings) plus the seasoning packets
4 garlic cloves, minced
1 t ground ginger (I omitted this, but I'm not a big ginger fan)
1/2 t cayenne pepper (optional, add after cooking to taste)
1 T low-sodium soy sauce
1 c frozen shelled edamame
3/4 c sliced mushrooms
3/4 c red bell pepper strips
1/2 of a yellow onion, cut into strips
1 c cubed extra firm tofu
1/4 c chopped scallions

Directions:
1. In a large soup pot add stock, water, udon seasoning, garlic, soy sauce, edamame, bell pepper & onion. Boil for 2-3 minutes.
2. Add udon, tofu, mushrooms and boil for 2-3 more minutes.
3. Stir scallions in & serve.

Cinnamon Whole Wheat Waffles

Ingredients:
1 1/2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 tablespoons brown sugar
1 teaspoon vanilla
1 large egg
1 1/2 cups milk
1/3 cup vegetable oil

Directions:
1. Combine flour, baking powder, soda, salt, cinnamon & sugar in a large bowl.
2. In a small bowl beat together milk, egg, vanilla & oil.
3. Add wet ingredients to dry ingredients and stir until just incorporated. Do NOT over mix!
4. Cook in a waffle iron and serve with fresh fruit.

Blackberry Pancakes

Blackberry Pancakes are my little boy's absolute favorite! Every time we're at the store & he spots blackberries, he has to pick some up to make these yummy pancakes. The tanginess of the berries contrasts so nicely with the sweetness of syrup. Try it with some blueberry syrup & whipped cream!

Ingredients:
1 c. whole wheat flour
1 c. all purpose flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 large egg
3 T. butter, melted
2 c. buttermilk
2 c. blackberries

Directions:
1. Combine dry ingredients. In a separate bowl, combine wet ingredients. Add wet to dry & whisk until it is just incorporated. Don't overmix, or your pancakes will be tough.
2. Heat a oiled skillet over medium heat. Spread the batter, then top with several blackberries. Cook 2-3 minutes. Flip. Then cook another 2 minutes.

30 Minute Chicken Noodle Soup

I love soup. My husband loves soup. My kids love soup. What I don't always love about soup is how time consuming it can be sometimes. A really good bowl of chicken noodle often requires hours of cooking. Well my friends, welcome to fast & easy, not to mention super tasty, chicken noodle soup! My sister taught me this trick & now it's the only way to go! Also, I've changed some of the "traditional" soup ingredients. Omitting celery and adding zucchini & sweet potato. Don't knock it til you've tried it!

Ingredients:
1 rotisserie chicken (pick up a pre-cooked one from the grocery store)
6 c. water
1 qt. low-sodium chicken stock (I prefer the boxed kind)
1 onion, diced
2 carrots, peeled & diced
8 oz. home style egg noodles (I like the Country Pasta brand)
1 sweet potato, peeled & diced
1 zucchini, diced
1 c. peas
1 t. salt (approximately, really to taste)
1 T. parsley

Directions:
1. Bring home your roasted chicken & take all the meat off the bones. Set the meat aside & place the carcass in a large pot with the water. Boil for 15 minutes. Remove all bones/skin/etc.
2. Add boxed stock to the chicken "stock" that you just made. Add onion & carrots. Boil for 8-10 minutes.
3. Add noodles & sweet potatoes. Boil for 10 minutes more.
4. Add zucchini and cook for 5 more minutes.
5. Turn off heat & stir in peas, salt & parsley just before serving.

Panko Crusted Mahi Mahi w/Homemade Tartar Sauce

If you are one of those people that thinks you don't like fish, then you should try Mahi Mahi. It's a very mild sea fish (I think that fresh water fish tends to be "fishy"), with a texture more like chicken than fish. I cut the fish fillets up into strips before breading & my little boy actually thought it was chicken!

Ingredients:
1 lb. Mahi Mahi fillets
1 1/2 c. panko bread crumbs
1 T. garlic powder
1 t. salt
1/2 t. pepper
1 T. olive oil
2 eggs

Directions:
1. Preheat oven to 450 degrees.
2. In a shallow dish, lightly beat the eggs & season with salt and pepper.
3. In another shallow dish, combine the panko, garlic powder, salt & pepper. Toss to combine, then add the olive oil and toss again.
4. Dip the fish in egg then in panko until well crusted. Place a cooling rack onto a cookie sheet & bake fish for 20 minutes until golden brown.

Tartar Sauce:
3/4 c. mayo (or a mayo/miracle whip combo)
1 clove garlic, minced
1 green onion, sliced
1-2 T. sweet relish (like the kind you put on your hotdog)
Juice of 1/2 a lemon
Salt & Pepper

Shrimp with Mango-Edamame Salsa

I love mangoes! If you haven't tried mangoes in a savory recipe, you must. It is delicious. This recipe from Eat Better America is a great one.

Ingredients:
2 mangoes, peeled & chopped
1 cup shelled edamame
1 red bell pepper, chopped
1/2 c. chopped green onions
1/4 c. snipped fresh cilantro
2 T. lime juice
1 1/2 T. canola oil
1/4 t. salt
1 pound shrimp

Directions:
1. Combine mangoes, edamame, bell pepper, onion, & cilantro in a bowl.
2. In a separate bowl, whisk together lime juice, 1/2 T. oil & salt. Pour over veggie mixture & toss to coat.
3. Heat 1 T. oil in a large skillet over medium high heat. When the oil starts to shimmer, add the shrimp & cook for 2 minutes per side.

Breakfast Pizzas

Another great breakfast idea from Our Best Bites. The great thing about these are that you can freeze them for a quick out-the-door breakfast! I made a few adjustments. The changed ingredients have a (*) by them.

Ingredients:
6 English Muffins, halved
4 eggs
*1 T. sour cream
Salt & Pepper
8 slices bacon, cooked & crumbled
*3 scallions, sliced
1 c. shredded cheddar cheese

Directions:
1. Preheat oven to 400 F.
2. Mix together eggs, sour cream, salt & pepper.
3. Dip each muffin half into the egg mixture & place on a cookie sheet.
4. Top with bacon, scallions & cheese. Bake for 10-15 min. until egg is fully cooked.

Chunky Monkey Pancakes

I've discovered a new favorite food site called Our Best Bites. Two Mormon housewives who started a food blog & post amazing recipes & tips. I plan on trying quite a few of their recipes out! Here's a yummy breakfast recipe. Actually, in my house, we would eat it as dessert! ;)

Pancakes:
Pancake Mix
Banana slices
1 c. Chocolate chips

Syrup:
Maple Syrup
Peanut Butter (smooth)

Directions:
1. Prepare pancakes as normal. Stir in chocolate chips.
2. Drop onto a hot pan/griddle and put banana slices on top. Cook until golden brown.
3. Heat the peanut butter & maple syrup together on the stovetop or in the microwave.

Garlic Rosemary Roasted Potatoes

Ingredients:
2 lbs. small/young potatoes, washed & cubed
2 T. olive oil
5 cloves garlic, minced
2 T. rosemary
Salt & Pepper
Zest of 1 lemon
Juice of 1 lemon

Directions:
Combine ingredients in a bowl & pour over the potatoes. Toss to coat evenly. Roast in 400 F oven for 40 minutes or until golden brown.

My New Favorite Salad!

I had a salad like this at a new restaurant in Orem called Pizzeria Seven Twelve. It was so good that I had to come home and try to make my own version.

Salad:
1 head frisse lettuce, chopped
1 avocado, sliced
1 beet, roasted & sliced
1 grapefruit, peeled & sectioned
1 c. blackberries

Dressing:
Juice of 1 grapefruit
2 T. canola oil
Salt & Pepper

If you don't know how to supreme a grapefruit, go here. Then after you're done, squeeze the juice into a bowl for your dressing. Easy peasy!

Freezer Recipes Part 2

Here are some more freezer meals that I make (or want to try):
Baked Chicken Penne
Chicken Cacciatore
Apricot Chicken
Easy Asian Chicken
Ranch Chicken
Chicken Burritos
Roasted Tomato & Eggplant Soup
Vegetable Chowder
Sausage & Bean Casserole
Empanadas
Black Bean & Rice Cakes
Turkey Tetrazzini
Cinnamon Oat Pancakes

Other freezer meal ideas (that you probably already have recipes for):
Taco Soup
Chicken Curry
Meatballs (you can use these for SO many things!)
Mac & Cheese
Eggplant Parmesan
Chicken & Rice Soup

Freezer Recipes Part 1

Here's just a list of recipes that are already on the blog that you could use as freezer meals. Double a recipe & freeze half to use later! I've also added my own tips for freezing foods.

SOUPS
Crock Pot Chili
White Chili
Minestrone
Wheat Berry & Bean Chili
Lentil & Sausage Soup

TRADITIONAL
Beef Stroganoff
Sloppy Joes
Meatloaf
Shredded Beef au Jus
Baked Beans
Pulled Pork
Red Beans & Rice

BREAKFAST
Baby Cakes
Apple Pancakes
Scarce Eggs
Swedish Pancakes
Blueberry Pancakes

ASIAN
Chicken Sate
Japanese Fried Rice
Gyoza
Korean BBQ
Tofu & Beef Lettuce Wraps

TEX MEX
Easy Chicken Tacos
Mexican Rice
Enchilada Bake
Honey Lime Enchiladas

MEDITERRANIAN
Nate's Lasagna
Spaghetti
Greek Stuffed Peppers
Quinoa Pilaf
Basil Pesto (freeze in ice cube trays)

TIPS & ADVICE
1. You can freeze cooked rice! Just make sure you keep it in a separate baggy/container than whatever you plan on eating it with.
2. Cooked noodles do NOT freeze well. So any dish that requires you to add the pasta while cooking do not make great freezer meals. But marinara sauce does great in the freezer. Just cook your pasta right before dinner.
3. Things with cream or half & half also do NOT freeze well. Something about the fat & how it curdles just comes out of the freezer looking gross.
4. Ditto with things that have a cornstarch slurry. Just think of day-old refrigerated gravy....you get the idea.
5. Beans do GREAT in the freezer. So any soup with beans makes for a terrific freezer meal.
6. Sometimes soups with potato in them are weird when thawed. Use caution there. I prefer to omit the potato when freezing, then I boil some just before adding them later on.
7. I LOVE to freeze breads. At any given time I have various types of bread, hamburger buns, bagels, muffins, & tortillas (not sure that qualifies as bread) in my freezer. Yes, my freezer like my fridge (umm, I mean...fridges) are stuffed to maximum capacity!