6 boneless, skinless chicken thighs
Salt, pepper, garlic powder
3 tablespoons whole wheat flour
4 slices bacon, roughly chopped
3 tablespoons butter or extra-virgin olive oil, divided
1 (12.0-ounce) package white or baby Bella mushrooms, quartered
2 carrots, chopped
1 yellow onion, chopped
2 cloves garlic, chopped
1/2 cup low-sodium chicken broth
1 ½ cups red wine
½ teaspoon thyme
Mix flour, salt, pepper, and garlic powder in a large plastic bag. Drop in chicken thighs and shake to coat well. Heat a skillet over medium, add butter and/or oil. Add thighs and cook about 3 minutes per side, just to lightly brown. Transfer chicken to plate. Add 1 T butter to skillet and mushrooms and onion and cook until lightly browned. Add carrots and garlic; continue cooking for just a few minutes.
Add vegetables to crock pot, add broth; mix well. Arrange chicken on top. Add wine and ½ teaspoon of thyme.
Cover and cook on high for 5 – 6 hours. Serve over mashed potatoes or rice.
3 cups whole wheat pastry flour, sifted
1 cup sharp Cheddar cheese, grated
1 cup Parmesan cheese, grated
2 large eggs
3/4 cup sour cream
3/4 cup plain Greek yogurt
1/2 cup unsalted butter, melted
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Preheat oven to 350°F. Spray a Bundt pan with non-stick cooking spray, and spread evenly around pan with a paper towel.
Mix flour, baking soda, baking powder, salt, garlic powder, and onion powder in large bowl until combined.
Whisk together eggs, sour cream, and Greek yogurt. Pour mixture into dry ingredients. Add melted butter and stir to combine.
Mix Cheddar cheese and Parmesan cheese into the mixture. Pour batter into Bundt pan, spreading evenly to edges.
Bake for 50-55 minutes, until inserted toothpick, comes out clean. Remove from oven. Cool 10 minutes before slicing.
4 large eggs
½ cup melted butter
1 lemon, sliced into wedges, seeds and peel removed
1 ¼ cups sugar
1 teaspoon vanilla
1 frozen pie crust
Preheat oven to 350°
Place eggs, butter, lemon slices, sugar and vanilla into blender or food processor; pulse until mostly smooth.
Pour into pie crust and bake for 45 minutes or until set.
Remove from oven and let cool completely, then dust with powdered sugar.
¼ teaspoon salt
3 teaspoons baking powder
¼ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon cinnamon
2 1/2 cups whole wheat pastry flour
1 cup butter, melted
1 granulated sugar
½ cup brown sugar
4 large eggs
1 teaspoon vanilla extract
1 1/4 cups buttermilk
1 can apple pie filling
Preheat the oven to 350 degrees. Grease and flour 9x13 pan.
Whisk salt, baking powder, spices, and flour in a medium sized bowl. Set aside.
Cream sugar into melted butter until smooth. Beat in eggs, one at a time, then mix in vanilla extract.
Add dry ingredients alternately with the buttermilk, starting and ending with the flour, mixing gently between each addition. Mix until just combined. Be sure to scrape the sides of the bowl.
Pour batter into prepared pan. Spoon apple pie filling over cake and bake as directed. Bake Time: 30-40 minutes. Let cool for 15 – 20 minutes. Drizzle with Perfect Vanilla Icing.
Perfect Vanilla Icing
1 cup confectioners’ sugar
2–3 Tablespoons milk or heavy cream
1/2 teaspoon pure vanilla extra
Whisk the confectioners’ sugar, 2 Tablespoons milk or heavy cream, and vanilla extract together. Add another Tablespoon of milk or heavy cream to thin out if necessary. For thicker icing, add a little more confectioners’ sugar.
If not using right away, cover and store icing in the refrigerator for up to 2 days.
1 1/4 cup all-purpose flour (I use whole wheat pastry flour)
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
pinch ground cloves, (optional)
pinch ground allspice, (optional)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons unsalted butter,, melted
1/4 cup brown sugar,, packed
1/4 cup molasses
1 large egg
1/2 cup milk
3 Tablespoons Greek yogurt
Preheat oven to 350° F. Grease two 6-count donut pans and set aside. In a medium mixing bowl, whisk together flour, ginger, cinnamon, ground cloves, ground all spice, baking powder, baking soda, and salt. Set aside. In a separate large bowl, whisk together butter, brown sugar and molasses until combined, about 1 minute. Add egg and whisk to combine, another minute. Mix in milk and yogurt. Stir until all ingredients are incorporated. Add flour mixture to the wet ingredients and stir just until combined. Avoid over mixing. Pour batter into donut tins. The tins will be full. Bake for about 13 to 15 minutes, or until donut springs back when lightly touched.
Cinnamon Sugar Coating
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 cup butter, melted or butter flavor spray
In a wide, shallow dish, whisk together the granulated sugar, cinnamon, and ginger. Dip the tops and bottoms of warm donuts into the melted butter (or spray the warm donuts with butter flavor spray, then immediately into the spiced sugar mixture.
I used this pan from Pampered Chef and the recipe makes 12 perfect size donuts: https://www.pamperedchef.com/shop/Cookware+%26+Bakeware/Baking+Pans/Donut+Pan/100019
3 cups Corn Chex™ cereal
3 cups Rice Chex™ cereal
3 cups Wheat Chex™ cereal
1 cup peanuts
1 cup bite-size pretzels
1 cup cheerios
6 tablespoons butter
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
Preheat oven to 250°
Make the seasoning mixture. Place the butter in a medium, microwave-safe bowl. Microwave in 10-second intervals, stirring between each, until fully melted, 50 to 60 seconds total. (Alternatively, melt in a small saucepan on the stovetop over low heat.) Add 2 tablespoons Worcestershire sauce, 2 teaspoons seasoned salt, 1 1/2 teaspoons garlic powder, and 1 teaspoon onion powder, and whisk well to combine.
Place all the cereals, pretzels, and nuts into a large bowl and toss to combine. Drizzle the seasoning mixture over all of it. Do this in a few stages and mix well in between each to get everything coated.
Bake until lightly brown and crispy. Transfer the mixture onto baking sheets that has been lined with tin foil and sprayed with cooking spray; then spread into an even layer. Bake, stirring every 15 minutes, until lightly browned and crisp, 45 to 50 minutes total. Let cool for 10 minutes on the baking sheets before serving.
The Best Steak You’ll Ever Eat
I know that’s a big title to live up to – but it really is the best steak I’ve ever eaten. I’ve tried this method on a few different cuts of meat and it works every time – you just have to adjust the cooking time to suit how you like your steak and of course, the thickness.
This recipe makes basically two servings; of course, that depends on your appetite so adjust accordingly! I have been using “tenderloin tails” that I get at a local shop. They are around 4 ounces each and I usually make 3 of them for the two of us and I eat one and Eric eats 2 or sometimes I eat part of one of his 🙂
2 – 3 pieces of steak – recipe is assuming they are around 1 1/2″ to 2″ thick
“Steak Seasoning” – recipe below
About a half hour before you are going to cook your steak:
- dry your steak with paper towels
- place steaks in a shallow dish or bowl that you can cover (I use a medium rectangular Pyrex storage container with a lid)
- drizzle around a half tablespoon or so (depending on the size of your steaks) of Worcestershire sauce over the steaks and rub in in lightly
- sprinkle around a half teaspoon or so (again depending on size) of the “Steak Seasoning” and rub that in well
- flip the steaks over and repeat
- cover the steaks and let sit at room temperature for 20 – 30 minutes
Cooking the steaks:
- preheat oven to 400º
- place a light layer of olive oil in your (oven safe) fry pan
- get the pan heated up to medium-high
- use tongs (not a fork) to place the steaks in the pan
- rub them around for a second in the pan to distribute the olive oil and IMMEDIATELY flip them over
- cook them for around 2 – 3 minutes (keep an eye on them but DON’T flip them) yet
- once a good crust forms on the bottom of each steak flip them over
- then IMMEDIATELY put the pan with the steaks into the oven
- cook them for about 3 minutes for medium rare
- take the pan out of the oven and let it rest for 5 minutes before cutting it
Remember this recipes is for the smaller tenderloin tails – a larger cut of steak will take longer, and it depends on how rare to well done you like your steak.
A really easy way to test your steak is the “press” test. When you press on the steak with your finger you can feel the firmness of it. Use this method with your own hand to see what it should feel like:
- Hold your hand open and face up – Feel the palm of your hand, just below your thumb. It’s a little soft and fleshy. This is what raw steak should feel like when you touch it.
- Now bring your thumb to your pointer finger, and touch that same part of your palm again. Did you notice how it’s slightly firmer? A rare steak should feel like this when you touch it.
- Touch your thumb to your middle finger. Notice how that section of your palm tenses up a little more? This is what a medium-rare steak feels like.
- Move your thumb to your ring finger. Now the palm may feel slightly flexed. This level of firmness means your steak is cooked medium.
- Now touch your thumb to your pinky. That section of your palm will be fairly firm. This is what a well-done steak feels like.
This recipe makes enough for making this recipe several times. I keep it in a small mason jar on my spice shelf. All herbs in this recipe are dried herbs.
2 teaspoons black pepper
2 teaspoons dried onion flakes
1 – 1/2 teaspoon garlic powder
1 teaspoon red pepper flakes
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon coriander
1 teaspoon salt
I like to put all of this in my mortar and pestle and crush it up a bit as I’m mixing, but the is not completely necessary. Mix it up well and store in a tightly covered container.
3 Tablespoons mayonnaise
3 Tablespoons plain Greek yogurt
2 teaspoons apple cider vinegar
1 Tablespoon sugar or stevia equivalent
1/4 teaspoon paprika
1/8 teaspoon black pepper
5 cups shredded cabbage
1 1/2 cups shredded carrots
Mix first 6 ingredients in a small bowl until smooth. Place cabbage and carrots into large bowl. Stir dressing into the cabbage mixture until well combined. Chill and enjoy!
2 bags (or 4 cups cooked) brown rice (I use the boil in bag brown rice)
1 lb. ground turkey (you could use beef or chicken or pork as well)
1 medium onion, sliced
1 medium pepper (green, red, yellow or whatever color you like – or mix it up!), chopped
1 cup broccoli florets
1 1/2 Tablespoons sesame oil
4 cloves garlic, minced
1 cup shredded carrots
1 1/2 teaspoons ground ginger
1/2 teaspoon crushed red pepper (more if you like it more spicy)
1/3 cup low sodium chicken broth
3 cups (approximately) shredded cabbage
1/4 cup low sodium soy sauce
Cook rice according to package directions. You can do this in advance or while you are cooking the rest of the dish.
Place ground meat in a large pan (I use a wok for this) and brown lightly on medium-high heat. Add the onions, peppers, and broccoli and stir fry until the veggies are done almost to your liking. Add the minced garlic, carrots, ginger, and crushed red pepper and saute for another minute or so; add the chicken broth, stir well. Add the cabbage and cook until the cabbage is slightly wilted. Add the soy sauce and rice; mix well and enjoy!
This crock pot meal takes bout 10 minutes of prep time and the incredible smell all day will drive you crazy! It’s easy, nutritious, and makes at least 8 servings at less than 300 calories per bowl…of course, that depends on what you like to put on top – some ideas are, diced avocado, raw onions, shredded cheese, sour cream (or plain Greek yogurt), tortilla strips, or crushed corn chips…..
Slow Cooker Chicken Enchilada Soup
2 boneless, skinless chicken breasts (about 1 pound)
1 1/2 cups low-sodium chicken stock
1 /14 cups red enchilada sauce (store bought – or even better try the recipe below – very easy, healthy, and less expensive!)
1 – 14 oz can diced tomatoes
2 – 14 oz cans black beans, rinsed and drained
1 – 15 oz can creamed corn, no salt added
1 – 4 oz can diced green chilies
2 cloves garlic, minced
1 small onion, diced
1 teaspoon ground cumin
Add all ingredients – except chicken breasts – to a your crock pot; mix well. Submerge chicken breasts into the soup. Cover and cook for 6 – 8 hours on low. About a half hour or so before you are ready to eat, remove the chicken from the crock pot and use two forks to shred it; add it back to the soup, stir to combine, and let it cook for another half hour.
Homemade Red Enchilada Sauce
1 chipotle pepper, plus 1 Tablespoon of the adobo sauce (the stuff the chipotle come packed in)
3 cups chicken or vegetable stock, low sodium
3 Tablespoons olive oil
3 Tablespoons whole wheat flour
1 – 8 oz can tomato sauce, no salt added
4 Tablespoons chili powder
3/4 teaspoon garlic powder
1/2 teaspoon cumin powder
1/2 teaspoon dried oregano
1/2 teaspoon onion powder
Combine the chipolte pepper, adobo sauce, and 1/2 cup of chicken stock in a blender or food processor. Blend until completely smooth, with no solids remaining.
Heat the oil in a medium saucepan over medium-high heat. Add the four and whisk for 1 minute (being careful no to let it stick to the bottom). Add the tomato sauce, chili powder, garlic powder, cumin, oregano, and onion powder. Continue to whisk and add in the chipolte pepper mixture. Once the everything is totally combined and smooth; add in the chicken stock 1/2 cup at a time; whisking continuously to make sure you don’t get any lumps. Keep whisking until the sauce is just thick enough to coat the back of a spoon. Remove from heat. You can use this immediately or let it cool and refrigerate it or freeze it.
This recipe makes almost exactly enough for 3 batches of the Enchilada Soup recipe above. I usually make this and use one serving for the soup and then freeze the rest in two equal portions – so the next time I want to make this soup, I just grab one from the freezer and I’m good to go!