#1,145: All Day Frittata

I think the pictures I take for recipes are getting worse...do you know why?  Because I'm getting busier and busier and I just don't have time to take a great photo.  Sorry.  :(  This recipe was supposed to be made with ground pork sausage, and I KNOW I bought some but I cannot find it anywhere.  I wonder if I left it in a bag at the grocery store.  Don't you hate when you do that?!!?  Anyhow, I was in the middle of making this recipe when I realized it, so I decided to use some bacon instead.  This is very good.  A little too soft and sweet for my liking, but still very good and I like the crunch of the bacon in this dish.  I am not a super lover of eggs so I cut the amount used in half so it wouldn't be so egg-y, but if you like eggs, this might be the perfect dish for you. 

 

1 Sweet Potato, shredded
1 small Yellow Onion
1 Tbsp Coconut Oil
1 lb Breakfast Sausage or Chorizo (I used bacon instead)
12 Eggs (I used 6 brown eggs)

Preheat the oven to 350F. Lightly grease a 9×13 glass baking dish.  Place your shredded sweet potatoes in the bottom of the dish. Heat the coconut oil in a large skillet over medium-high heat. Saute the onions until they are translucent.  Add the sausage to the pan with the onions and cook all the way through, breaking it up with the back of a wooden spoon as it browns. Evenly pour the sausage mixture into the baking dish over the sweet potatoes.

Whisk the eggs and then evenly pour them on top of the sausage. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for 15 minutes more. Serve with your favorite salsa and guacamole if desired.

#1, 144: Zucchini and Sweet Potato Latkes

Mmm..don't those look good.  This was a very easy meal to prepare, but I do suggest one change to the original recipe: Squeeze out the liquid before making these into patties.  The zucchini holds so much moisture my first two latkes were so moist and almost too wet.  I squeezed out the liquid in the last one I made and it was so much crispier and tasted better.  This doesn't make a lot so if you want some leftovers, I suggest doubling this recipe.  Overall, I enjoyed this though and will eat it again for lunch tomorrow.  I'm going to attempt to get the kids to try it, but besides eating the one or two bites I make them eat, I doubt they'll eat much more. 
 

1 cup shredded zucchini
1 cup shredded sweet potato
1 egg, beaten
1 tbsp coconut flour
1/2 tsp garlic powder
1/4 tsp ground cumin
1/2 tsp dried parsley
Salt and pepper to taste
1 tablespoon ghee or clarified butter
1 tablespoon olive oil

Combine the zucchini, sweet potato and egg in a medium bowl.  In a small bowl, mix the coconut flour and spices together.  Add the dry ingredients to the zucchini mixture and stir until fully combined.  Heat the ghee and olive oil in a medium nonstick pan.  Divide the mixture into four equal portions and drop into the pan, pressing down with a fork until a 1/2 inch thick cake is formed.  Cook on medium heat until golden and crisp, then flip carefully and cook the other side.  Remove to a plate lined with paper towels to drain.  Season with an additional sprinkle of kosher salt.  Serve hot.

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#1,143: Paleo Enchilada Bake

 So as you can see, there are two pictures of this recipe.  The photo at left is how I ate this enchilada bake: mixed with riced cauliflower and some avocado.  I tried serving this to my family in a quesadilla but it was too watery and they ate it, but didn't love it.  So the next day (for leftovers) I added some cooked rice to theirs and made it into actual enchilada.  Shockingly, they liked it less!  Whatever, I thought it was good. 

Personally, this is anything but an "enchilada bake."  I would call this "chicken in enchilada sauce." 

They have no idea I had 2 cans of tomatoes in this.  Shhh.  I had to puree my enchilada sauce though so it wouldn't be chunky for them.   

Sauce:
1 tsp. olive oil
1/2 red onion, diced
2 tsp. minced garlic
1/2 cup organic chicken broth
1 tbs. chili powder
1 tbs. raw honey
1 tsp. cumin
1/2 tsp. salt
2 14.5 oz cans Muir Glen fire-roasted crushed or diced tomatoes (I used 2 cans of petite diced tomatoes and 1/2 can of chopped mild green chilies)

filling:
1 lb. cooked and shredded chicken
1 tsp. olive oil
1 chopped red bell pepper (I omitted)
1 sliced onion (I omitted)
shredded dairy-free or raw cheddar cheese (optional)
garnishes: minced cilantro, chopped green onions, avocado

To make sauce: 
Heat oil in a large saucepan. Add garlic and onion, cooking until onion softens (stir frequently to keep garlic from burning). Add remaining ingredients, reduce heat and simmer for 30 minutes.

For enchilada bake: 
Preheat oven to 375.

Heat olive oil in a large skillet; add red pepper and onion, cooking until tender.

(Forget this...I mixed it all together).  Add chicken and stir to combine and heat. Spoon 1/3 of enchilada sauce over the bottom of a casserole dish. Top with a layer of chicken mixture. Repeat layers 2 more times. Sprinkle with cheese, if using.

Bake for 20-30 minutes. Garnish with minced cilantro and green onions, if desired.

#1,142: Paleo Virgin Piña Coladas

You seriously cannot find an easier recipe than this.  It is so delicious and refreshing too.  Mine was on the thick side, so it took a nice long time to drink...and savor.  I will definitely be making this again with my leftover pineapple. I don't think I'd really consider this pina colada though, and it's not very "fancy" to serve as a non-alcoholic mixed drink, but for me individually...I loved it! 

1/2 fresh pineapple or 1 cup of fresh pineapple fruit

1 can of coconut milk (Just the thick cream on top, not the watery part in the bottom of the can)

5 ice cubes

Combine all of the ingredients in a blender and combine until smooth.  Easy, done, delicious! 

#1,141: Paleo Crockpot Minestrone Soup

I made this for lunch (and dinner) for my family the day after Christmas (also known as "Little Big's" birthday in our house).  The hardest part was cutting up all of the vegetables.  :)  It was a tad on the sweet side, but I think it must have been the pork sausage I used.  Regardless, it was really good.  I enjoyed this for part of a meal for the next two days.  And it's a great way to get in your veggies!! 

2 Tbsp Olive Oil

1 Yellow Sweet Potato, diced

1 cup Carrots, diced

2 Celery Stalks, diced

2 Zucchini Squash, diced

2 Shallots, diced

2 cloves Garlic, minced

28 oz Chicken or Vegetable Broth

28 oz can Diced Tomatoes w/ Juice

½ cup Frozen Spinach -or- 1 cup packed Fresh Spinach, chopped

2 Bay Leaves

2 tsp Oregano

1 tsp Basil

1 tsp Parsley

¼ tsp Cayenne Pepper

¼ tsp Sea Salt

1-1/2 lb Ground Pork Sausage (optional)

 

Place the olive oil in the bottom of the crock pot.  Add the prepared sweet potatoes, carrots, celery, zucchini, shallots, and garlic to the crock pot. Pour in the chicken (or vegetable) broth.  Add the entire can (including juice) of diced tomatoes.  Add the frozen spinach.  Add in the oregano, basil, parsley, cayenne, and salt. Stir everything together, add the bay leaved, cover, and cook on low for 6-8 hours (mine was done in about 5).

 

Just before the soup is done, brown the ground pork sausage, breaking it up into small pieces with the back of a wooden spoon.  Once the pork is cooked through, add it to the crock pot and mix it all together.  Remove bay leaves before serving.

#1,140: Pumpkin Ginger Soup

Although this soup was good as is, it was even better with some diced ham and homemade croutons added on top (obviously not in the photo...or paleo/gluten friendly).  I got a pie pumpkin in my farmer's market bundle and I wanted to use it to make some soup after Christmas.  I needed to eat a little healthy after all.  This was ridiculously easy to make and I pretty much had all of the ingredients on hand.  I would definitely make this again, although I would continue to add in some crumbled meat of some sort like ham or pork sausage to give it some texture.

3 cups roasted pumpkin

2 cups chicken stock

¾ cup coconut milk

¼ teaspoon stevia (I omitted)

2 tablespoons lemon juice, fresh squeezed

1 tablespoon ginger, minced

 

In a blender, combine pumpkin puree, chicken stock and coconut milk and process on high until smooth.  Blend in stevia, lemon juice and ginger.  Place mixture in a pot and bring to a boil then reduce to a simmer and cook for 5 minutes.

#1,139: Roasted Brussel Sprouts with Bacon

I've only had brussel sprouts one other time and I hated them.  I never thought I would eat them again willingly, until I got 2 bags of them in my farmer's market bag of goodies.  So I knew if I was going to make an attempt at eating them again, I better eat them with bacon.  This recipe was super appealing, and really, really easy to make.  And I'm happy to report, I loved them cooked this way!  Next time I would probably cook the bacon separately though because it would have gotten a lot crispier, but regardless it was still good. 

1½ pounds Brussels sprouts
2-3 tablespoons melted ghee or fat of choice
Kosher salt and pepper
4 bacon slices, diced
Aged balsamic vinegar

Preheat your oven to 400°F. Trim the ends and any old outer leaves from the Brussels sprouts.  Cut the sprouts in half and toss them with melted fat of choice, salt, and pepper. Dump them on a foil lined baking sheet, making sure to keep everything in one layer. Sprinkle the diced bacon over everything and bake for 30-35 minutes tossing occasionally. 

#1,138: Salami and Cheese Panini

I have just about every single kitchen gadget imaginable in my house, however I have never had a panini press.  It was one of those "I really want one, but can't justify getting it" purchases.  Then Kohl's had a fantastic pre-black Friday deal and I got one for $3.  Now, I could justify getting it! Since I opened it from the kids this morning I knew I had to run back to the store (for the 10th time) and get ingredients to make a sandwich.  Apparently this is the only panini recipe I have on my Pinterest boards.  That's okay though because it was delicious.  I love salami though...a little too much. 

I will totally be making this recipe again with my new panini maker!  :) Thanks kids!

8 slice(s) rye bread
4 teaspoon(s) sharp, hot mustard (I used Dijon)
1/2 head(s) (small) radicchio, thinly sliced
1/2 tablespoon(s) balsamic vinegar
1/4 pound(s) hard salami, thinly sliced
1/2 pound(s) Jarlsberg cheese, thinly sliced (I used baby swiss)
4 teaspoon(s) butter, melted

Spread 4 slices of bread with mustard. Toss the radicchio with the vinegar, place on top of the mustard-spread slices of bread. Layer each sandwich with 3 slices of salami and 3 slices of cheese. Top with the remaining bread. Brush both sides of the sandwich with butter. Grill in a panini press until cheese is melted -- about 4 minutes. Serve immediately.

Recipe Revisited: Overnight Cinnamon Rolls

This will be the third year that I'm making  these cinnamon rolls for "Christmas" morning at our house (we celebrate early).  It truly is the easiest cinnamon rolls and our family loves these!  We all look forward to enjoying this warm breakfast each year!  I originally posted this recipe in December of 2010 but it's worth posting again in case you've missed it. 

3/4 cup raisins (I omitted)
20 frozen dinner yeast rolls 
1 cup brown sugar
1/4 cup instant vanilla pudding mix (about half a package...I rarely measure anymore!)
1 tablespoon ground cinnamon
1/2 cup butter, melted

Soak the raisins in warm water for 10 minutes; drain.  (I omitted this step)

Place the rolls in a lightly greased 9x13 baking dish. In a medium mixing bowl combine the brown sugar, pudding mix and cinnamon. Add the butter and stir to combine. Pour the butter-sugar mixture over the rolls, cover loosely with a piece of saran wrap that has been lightly sprayed with non stick spray and then cover with 2 kitchen towels.  Let stand overnight at room temperature.

 In the morning, preheat oven to 350 degrees F.  Place the baking dish on a cookie sheet to catch any cinnamon mixture that bakes over.  

Bake rolls for 25 minutes or until golden brown. Let cool in the pan for 5 minutes and then turn out onto a serving plate.

I make a glaze of 1 c powdered sugar, 1/2 tsp vanilla and 2 tbsp skim milk.  I mixed all the ingredients together and the poured over the top of the cinnamon rolls.  YUM!

#1,137: Slow Cooker Kielbasa and White Bean Stew with Tomatoes and Kale

This soup was really good, but I think I ruined it by putting in so much kale.  I like kale, so I figured I'd add just a little extra...well that's all I tasted and started picking around it.  Next time, I'm going to scale back just a bit.  Although the photo above was a good bowl because it had just the right amount.

1 lb. (2 cups) dried small white beans
1 onion, chopped into fairly small pieces
1 T finely minced garlic
1 tsp. dried rosemary, crushed
1/2 tsp. dried thyme, crushed
6 cups canned chicken broth
1 can (14.5 oz.) petite dice tomatoes
14 oz. Kielbasa sausage, cut into half-moon slices 
4 packed cups fresh kale, coarsely chopped
freshly grated Parmesan cheese for serving (optional)

Pick over the beans, removing any broken ones, and add beans to the slow cooker.  Chop onion, mince the garlic, and add the spices to the slow cooker.  Add the chicken stock and diced tomatoes to the slow cooker and start to cook on low.  

When beans are done to your liking (for me this took about 5 hours on low), chop the kale, turn the slow cooker to high, and add the kale and sausage.  Cook about 30 minutes more.  Serve hot, with freshly grated Parmesan cheese for sprinkling on the stew if desired.

#1,136: Chocolate Almond Angel Food Cake

I have to admit, I changed the name of this recipe.  It was called "Andy's (as in Andy Griffiths) Chocolate Filled Angel Food Cake."  That recipe is too long and not one that you might want to look at just based on the name.  Maybe.  Regardless of the name of this recipe, not only was it ridiculously easy (especially if you use a store-bought angel food cake) but it was delicious!  I'm making it again for Christmas. 

If you want beautiful step-by-step directions click here (and see the original website where I found this recipe). 
 

1 1/2 cups heavy whipping cream

3 tbsp cocoa

3 tbsp sugar

1/8 tsp salt

1 cup blanched slivered almonds

1 milk chocolate bar (4-5 oz), room temperature

1 angel food cake (homemade or premade)

In a medium metal mixing bowl, whisk together whipping cream, cocoa, sugar, and salt. Chill the mixture for 1 hour. While cream is chilling, lightly toast the blanched slivered almonds in a skillet over medium heat till golden and fragrant. Reserve.

 

Take a room temperature chocolate bar and turn it so the thin edge is facing upward. Use a vegetable peeler to shave the chocolate bar into thin shavings. Shave the bar about halfway down. Chop the chocolate shavings into small pieces, about the same size as the slivered almonds. Reserve. If it's a hot day, store them in the refrigerator to keep them from softening or melting.

 

When the cream is chilled, before you take it out of the refrigerator, place your angel food cake on a serving plate. Slice the cake in half horizontally and remove the top half of the cake, so that you have two rings of cake. Run a knife around the bottom half of the cake, cutting a ring about 1/2 inch from the edge (wall) of the cake. The knife should cut in no further then 1/2 inch from the bottom of the cake. Cut another ring about 1/2 inch from the center edge (hole) of the cake. Again, the knife should cut in no further then 1/2 inch from the bottom of the cake. Scoop out the middle of the cake, between the two cut lines, to create a cavity ring all the way around the cake.

 

Take the chilled cream mixture out of the refrigerator. Whip it with an electric mixer till stiff peaks form and the mixture is spreadable, but still smooth.  Fill the cavity in the angel food cake with the chocolate whipped cream to create a filling for the cake.  Sprinkle the cream filling with a thin layer of the almonds. Replace the top of the cake.

 

Spread the entire outside of the cake with an even layer of chocolate whipped cream. Sprinkle the exterior of the cake evenly with chocolate slivers and the chopped shaved chocolate pieces. Chill the cake for 2-3 hours before slicing and serving. 

#1,135: Slow Cooked Chili Steak Fajitas

Well this was a mixed review recipe, and one that I was sure my husband would like, but surprisingly, the kids and I enjoyed it more.  I knew the kids wouldn't eat this if they could see the steak filling, so I made them quesadillas instead and they loved it.  I'll admit, I was a little surprised they did.  I personally would make this again, and Brian would eat it again, but he says it wasn't his favorite Mexican dish.  It sure was easy though!!

1 lb beef flank steak, sliced into very thin
1 large medium onion, sliced into thin strips
2/3 cup salsa
2 tablespoons freshly squeezed lime juice
2 tablespoons chopped jalapenos
2 cloves of garlic, minced
4 teaspoons taco seasoning
1/2 teaspoon kosher salt
2 bell peppers, sliced into strips

Place the onion and the steak in the bottom of the slow cooker. Mix the salsa, jalapenos, lime juice, taco seasoning, garlic and salt in a small bowl and then pour over the steak and onions in the crockpot. Toss gently to coat. Cook at the lowest setting for 6-10 hours*.

Once the meat is cooked and tender, add the bell peppers and cook another 30-60 minutes, until softened to your preference.

#1,134: Apple Cider Sangria

This sangria recipe is so good, I think I've made it three times already!  It is ridiculously easy to throw together and is a great, sweet drink.  I loved it.  LOVED it!!  I'm making it again for Christmas...I may or may not drink most of it! 

1 bottle white wine (Riesling Pinot Grigio) (I used Moscato because it's what I had on hand)
2 1/2 cups apple cider
1 cup ginger ale
2 apples chopped
2 pears chopped
1/2 cup apple schnapps

Combine wine, cider, ginger ale and schnapps. Stir to combine. Add apples or other fruit you may like. Refrigerate for an hour or more before serving.

#1,133: Whole 30 Cranberry Sauce

I want to love this recipe so badly.  Actually I LIKE it, but I don't love it.  Why?  Because it is SO tart!  If you love tart cranberries and relish, this might just be the recipe for you.  I like my cranberries a little sweeter though so this was a bit much for me.  I could only take eating this in small doses.  It is good, don't get me wrong, it's just not something I can eat a whole bowl of in one sitting.  Maybe that's a good thing.

2 – 12 oz bags of fresh (not frozen) cranberries
1 cup of 100% pure apple juice (no added sugars)
1 large navel orange, washed
10 dried black mission figs, very finely chopped (make sure you cut the stems off)
A dash or two of each: nutmeg, allspice, ground cloves

Place the cranberries, apple juice, figs, spices, and ½ cup of water into a covered saucepan on medium heat. Bring the mixture to a low boil for 10 minutes (until the cranberries “pop”), and turn down to low heat. Simmer (still covered) for 15-20 minutes, stirring occasionally. Squeeze the juice from the orange into the sauce, and finely grate the orange zest (use the whole orange peel!) into the saucepan. Keep on low heat (simmer) for another 15 minutes. Store in airtight container in fridge until ready to use.  Serve cold for the best flavor.

#1,132: Southwestern Chicken Skillet

 
Did you ever make a recipe that you are so sure your family won't eat, and then they end up loving it?!  That is exactly what happened with this recipe.  I was so afraid they would hate it, I made it for lunch instead of dinner.  Brian thought this was just ok, but the kids and I loved this.  It was really, really good.  Odd, but SO good.   It's even better with some crushed tortilla chips on top!

1 can Organic all-white chicken packed in water, drained
1 bag of frozen hash browns
1 can organic corn
1/2 jar of spicy (or your choice) salsa
1-2 cups shredded Colby-Jack cheese
1 tsp. red and black pepper mix (optional) (I omitted)
1 tsp. chili powder (optional) (I omitted)

Cook the hash brown potatoes according to the directions on the package.  (You want to get them golden brown and crispy).  While potatoes are cooking, place the chicken, salsa, corn and seasonings in a bowl and stir to combine. 
 
When potatoes are almost done, add the chicken mixture to the pan and mix with the potatoes.  Let the chicken heat up, about 2 minutes.  Turn the heat down to low and add the cheese.  Cover the pan to allow the cheese to melt.  Serve with crushed tortilla chips and sour cream if desired.
 

#1,131: Charleston Cheese Dip

I made this dip for Christmas with my in-laws, but unfortunately illness and weather kept everyone else home.  So my mother-in-law and I enjoyed this dip together.  :)  This was so incredibly easy to make and would be very easy to travel with (on ice).  Then when you get to your desitnation, just pop it in the oven for 15-20 minutes.  Done...and delicious. 

1/2 - cup mayonnaise
1 - 8oz package cream cheese, softened
1 - cup grated sharp cheddar cheese
1/2 - cup grated Monterey jack cheese
2 - green onions, finely chopped
Dash of cayenne pepper (I omitted)
8 - Ritz crackers, crushed
8 - slices bacon, cooked and crumbled

Preheat oven to 350 degrees. In a medium bowl, mix the mayonnaise, cream cheese, cheddar cheese, Monterey jack cheese, green onions and cayenne pepper.

Transfer the mixture to a shallow baking dish.Top mixture with cracker crumbs and bake for 15 minutes, or until heated through.

Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, bagel chips or crackers.

#1,130: Italian Sausage Skillet Dinner

This sure was an easy dinner to make.  I also made most of it ahead of time, so that the night we were eating it I could just reheat the sauce, add in the noodles and cook until the noodles were done.  So much easier to get dinner on the table for my hungry family during the week.  There's nothing super special to this recipe, and the flavor will definitely change based on the type of sausage you use, so use one that you love!  It also could have used some more seasoning and crushed red pepper, but overall it was good.

1 lb Italian sausage, casings removed
2 cloves garlic
24 oz jar spaghetti sauce
2 cups water
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
8 oz uncooked radiatorre pasta (I used elbow noodles)
1/4 c parmesan cheese

In a non-stick skillet, brown sausage and break up into smaller pieces.  Add garlic and cook 2 minutes more.  Add sauce, water, Italian seasoning, salt and pepper.  Add pasta and bring sauce to a boil.  Turn heat to medium-low, cover and cook for 12 minutes.  Remove skillet from heat and stir in parmesan cheese.  Let stand uncovered for 5-10 minutes or until sauce has thickened.

#1,129: Mini Pork Meatloaves

Let me start by saying that I enjoy meatloaf, but I do not love pork.  So I was a little nervous about making this recipe and it's been sitting on my pinterest board for about 6 months! We had a huge difference of opinions on this recipe (which is NOT pretty).  Of the five of us, FOUR of us LOVED this recipe.  Brian on the other hand did not like it at all.  Matthew, my 21 month old ate 1 1/2 of those mini meatloaves!!  Because the kids enjoyed this recipe so much, I'm sure I will make it again...maybe on a night that Brian isn't coming home for dinner.  In my opinion, I'm sorry I waited so long to make this one.

1 pound ground pork
1 14-oz jar pasta sauce
1 1/2 cups Italian cheese blend, shredded
1 1/2 cups bread crumbs
1 egg
1 tablespoon Italian seasoning, salt-free blend
1/2 teaspoon salt
2 roma tomatoes, thinly sliced
1/4 cup fresh basil, (optional)

In large mixing bowl combine ground pork, 3/4 cup of pasta sauce, 1 cup of cheese, bread crumbs, egg, seasoning and salt. Shape mixture into 4 oval-shaped loaves (about 6 inches in length) and place on a foil lined baking sheet sprayed with nonstick cooking spray. 

Top each loaf with some of the remaining pasta sauce, remainder of the cheese and fresh tomato slices. (As you can see from the photo above, I was too lazy and omitted this step).

Bake in 425 degrees F oven for 15 minutes or until cooked through to a final internal temperature of 160 degrees F.  (Mine cooked for about 30 minutes and I needed to drain off some of the grease half way though).  Garnish with basil leaves if desired and serve with any remaining sauce.

#1,128: Butternut Squash Casserole

Although I absolutely love fresh butternut squash, I've been buying organic frozen squash lately because I don't have to spend the time cutting it.  I definitely feel that it gets softer/mushier than fresh squash and I prefer fresh over frozen, but the convenience and less time it takes to use frozen squash is winning me over.  I figured this recipe would be a perfect recipe to use frozen squash in since I could skip the step of boiling it first. 

The recipe suggests pureeing the squash before adding the other ingredients, but I like texture so I left mine just lightly mushed.  :)   See the red text below for my (easier) version of making this recipe.  I love this recipe.  It's really, really good!!

5 lbs butternut squash, cubed
1-2 Tbsp. coconut oil
1 cup shredded unsweetened coconut
Sea salt, pepper, garlic powder and cinnamon
1 cup chopped walnuts (I used cashews)

Preheat oven to 375 degrees.  Boil squash for 20-30 minutes until soft.  Drain squash in a colander.  Add coconut oil to pot and let melt. 

Add squash and shredded coconut to the pot with the coconut oil, and mix with a hand blender.  Add salt, pepper, garlic powder, and cinnamon to taste.  Put pureed squash in a casserole pan, and then top with chopped walnuts and some extra shredded coconut and cinnamon. Bake for 40 minutes. If nuts start browning, you can cover the pan with foil for the last 10-15 minutes.

So here's how I cooked mine with the frozen squash:
In an 8x8 pan combine coconut oil and frozen squash.  Bake at 400 degrees for 10 minutes.  Add coconut, seasonings and walnuts.  Stir to combine.  Bake uncovered for 20 minutes or until walnuts are starting to brown.

#1,127: Taco Pie

This recipe is dedicated to my cousin Mike Ryan!  I appreciate any of you that regularly follow my blog and I'm sorry that I'm not getting recipes posted as often as I normally do (or I would like!).  So...hopefully this is a recipe you all will enjoy...but especially Mike...even if it isn't a crockpot recipe  :)

There is absolutely nothing bad I can say about this recipe...except maybe that it isn't the healthiest.  But who doesn't love taco meat, crescent rolls, Doritos and cheese??  I also added a jar of salsa to the taco meat to get in some veggies.  I was going to make and 8x8 pan instead of a 9x13, but I'm glad I went with the original recipe amount because my family devoured this!  All five of us enjoyed this one!!  Definitely going into our favorite meal category and another meal I need to add to Allison's recipe collection/ future cookbook.

1 lb. Ground Turkey (or ground beef)
1 tube Crescent Rolls
1 cup crushed Taco Flavored Doritos
1 packet Taco Seasoning
8 oz jar of salsa
8oz. Sour cream
8 oz Shredded cheddar or Mexican-blend Cheese

Cook ground beef until browned, add taco seasoning and 1/2 cup water, stir and let simmer for 5-10 minutes.  Press crescent roll onto bottom of pie pan or casserole dish (I used a 9x13 pan).  Add cooked meat to crescent roll crust.  Add 1/2 cup of crushed Taco flavored Doritos on top of meat.  Add 8 oz. sour cream, spread over meat and chips.  Add cheese and top with remaining 1/2 cup of crushed chips

Bake at 350 for 20-25 minutes, cut and serve warm.

#1,126: Spicy Sausage, Kale and Sweet Potato Soup

Holy deliciousness!! This soup was so easy to make and I am seriously loving it for lunches and dinner this week.  I wasn't sure I was going to love the kale in this, but I really, really do.  I can't wait to make this again.  I used Hormel's natural choice smoked sausage so mine isn't really spicy but it still is good and it definitely gave a nice flavor to the broth.  Love this one!

olive oil
1 medium onion, diced
3 cloves garlic
1 large sweet potato, diced small (skin on or off)
3 cups Smoked Sausage, sliced into 1” rounds or cubes
1 (19oz) can chickpeas (optional) (I omitted)
1 tsp paprika (sweet or smoked)
1/2 tsp ground coriander (I omitted)
1 tsp chipotle powder (I used crushed red pepper)
1/2 tsp ground cumin
1/2 tsp salt (I omitted)
6 cups low-sodium chicken stock
4 cups kale or spinach
feta or goat cheese, to garnish (optional) (I omitted)
fresh ground pepper, to garnish

Drizzle a large pot with a few glugs of olive oil and turn the heat on to medium. Add the diced onion and sweat for 5 minutes. Add the garlic, sweet potato, sausage, chickpeas, spices & salt and cook for another 5 minutes, stirring once or twice. Pour in the stock and bring to a simmer. Let cook for 10-15 minutes or until sweet potato has softened. Taste for seasoning and add more salt, if needed. Add the greens and stir for 1 minute. Ladle into bowls and top with cheese, if using, and fresh ground pepper. 

#1,125: Oven Fried Chicken with Bagel Chips

Technically, this is not the actual name of this recipe.  I added the "with bagel chips" part because I know when I go to look for this recipe again, that's what I'm going to search for.  So essentially, I'm helping myself out.  I thought I posted this recipe several weeks ago but apparently I did not.  And I know I took a picture of this one, but I cannot find it anywhere.  I need to stop taking pictures on my phone, the I-pad AND my camera. 

My family really liked this recipe.  Allison thought it tasted a lot like her favorite corn flake chicken, but I liked it because it was a little crispier since the bagel chips don't get soggy.  The only downfall to this recipe is that you don't use all of the bagel chips so you end up snacking on the rest as you cook!

I will definitely make this again...and next time I do make this, I'm going to crush the leftover bagel chips and Crispex and stick it in the freezer so my breading is already done for me!!  Also, we could really taste the mustard in this.  It could be because I don't measure and probably used a lot more than I was supposed to.  I thought my family would say they did not like it because of that, but they all enjoyed it!

1 1/3 cups rice-corn crispy cereal, (recommended: Crispex)

2 1/4 cups broken bagel chips

1 tablespoon canola oil

2 teaspoons kosher salt

1/2 teaspoon cayenne pepper

1/2 teaspoon sweet paprika

1/2 teaspoon freshly ground black pepper

1/2 cup light mayonnaise

1 teaspoon Dijon mustard

4 bone-in, skinless chicken pieces (about 6 ounces each)

 

Preheat the oven to 400 degrees F. Set a rack on a foil lined baking sheet. Spray the rack generously with cooking spray.
Finely grind the cereal and toasts together in a food processor. Transfer crumbs to a large gallon size plastic bag. Add the oil, salt, cayenne, paprika, and ground pepper and toss to mix thoroughly. Whisk the light mayonnaise and Dijon mustard together in a medium shallow bowl. Add chicken to mayonnaise and turn to coat all the pieces evenly. Drop the chicken into the plastic bag, seal and shake until each piece is evenly coated. Place coated pieces on the prepared rack. Spray the chicken pieces evenly with cooking spray, and bake until the coating crisps and browns and an instant-read thermometer inserted in the thickest part of the pieces registers 160 degrees F, 35 to 40 minutes.

#1,124: Fiesta Sweet Potato Soup

You are going to notice a whole bunch of soup recipes coming in the upcoming weeks.  One, because it's winter and cold here and soups are a great way to warm me up!  Two, because it's easy to make a batch of soup and have it for leftovers for the week for lunches.  And three, because I'm trying to eat healthy/whole 30 from now until Christmas Eve and I do not have time to spend in the kitchen making meals each night, so this is the perfect solution! 

I absolutely loved this soup.  I loved thick and chunky soups, so this is the perfect recipe.  Plus you get in protein and veggies in one bowl. 

1 package (9 ounces) fully cooked spicy chicken sausage links, chopped
2 medium sweet potatoes, peeled and cubed
1 large onion, chopped
1 small green pepper, diced
2 tablespoons olive oil
2 teaspoons ground cumin
2 cans (14-1/2 ounces each) reduced-sodium organic chicken broth
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 can (15 ounces) black beans, rinsed and drained (omit for paleo/whole30)
2 tablespoons minced fresh cilantro
Sour cream and thinly sliced green onions (optional)

In a large saucepan, saute the sausage, sweet potatoes, onion and pepper in oil until onion is tender. Add cumin; cook 1 minute longer. Stir in the broth, tomatoes and beans. Bring to a boil.

 

Reduce heat; cover and simmer for 10 minutes or until potatoes are tender. Stir in cilantro.  Garnish servings with sour cream and green onions. Yield: 6 servings  (2-1/4 quarts).

#1,123: Stuffed Pepper Soup

I am a huge fan of stuffed peppers, and although I enjoy eating the actual pepper, I don't always enjoy it with traditional stuffed peppers.  That's why this recipe is so much better because the flavor of stuffed peppers is there, but the peppers themselves are not over powering!  This was a super, super easy recipe to make and it made great lunches for me during the week.  I even have a bowl of it in the freezer leftover for a random dinner this week. 

I used barley in place of the rice, which was wonderful!

Sorry for the terrible picture...I took it with my phone!  :(

2 pounds ground beef
2 quarts water
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
2 cups cooked long grain rice (I used barley)
2 cups chopped green peppers
1/4 cup packed brown sugar
2 teaspoons salt
2 teaspoons beef bouillon granules
1 teaspoon pepper

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender. Yield: 10 servings (2-1/2 quarts).

#1,122: Paleo Broccoli Soup

After Thanksgiving, I had a TON of leftover broccoli, so I made a broccoli salad, some roasted broccoli and this broccoli soup with it.  I'm not a huge broccoli soup fan so I wasn't sure I was going to love this recipe, but I really, really do!  I combined a couple of different recipes that I found online to suit the ingredients I had on hand at home.  Personally this would be served even better in a bread bowl, but that's not Paleo!  :)

1 large head of broccoli, chopped
1 apple, diced
1 onion, diced
2 carrots, diced
4 cups of organic vegetable broth
2-3 shakes of crushed red pepper
1 can of coconut milk
1 tsp (or to taste) of seasoned salt
pepper, to taste
1 tbsp. coconut oil

Melt the coconut oil in a large saucepan.  Add in the onion, carrot and broccoli and sautee over medium heat for about 6 minutes.  Add the apple and broth and bring to a boil.  Reduce the heat to low and simmer for about 20 minutes or until the carrots and broccoli are tender.  Puree in a blender or with an immersion blender.  Add in the crushed red pepper, coconut milk, seasoned salt and pepper. 

Throwback Thursday: Honey Mustard Kielbasa and red potatoes

Here is a recipe that I originally posted on a blog I contributed to with some of my teacher friends.  I don't make this recipe often because Brian doesn't like it, but the kids and I really enjoy this one.  Unfortunately I have no idea where I originally found or got this recipe.  This is a great recipe to make the night before and just reheat.

3/4 cup dry white wine (or chicken broth--which I used)
1/4 cup Honey Mustard
2 Tbsp. brown sugar
1 lb. kielbasa, cut into 1-inch pieces
1-1/4 lb. red potatoes (about 4), cut into 3/4-inch cubes
1 large onion, sliced

Heat oven to 400°F. Mix first 3 ingredients until well blended. Combine remaining ingredients in shallow pan. Drizzle with wine mixture; toss to coat. (I mixed/tossed all ingredients in a large bowl and then placed and cooked in a 9x13 pan).  Bake 55 min. or until potatoes are tender, stirring occasionally.

#1,121: Chicken Tamale Casserole

This recipe got very mixed reviews in our house.  Allison and I both really enjoyed it, Matthew would only eat it if he was sitting on my lap, and both Chloe and Brian asked not to have it again.  Unfortunately that means this is a meal I will not make for our family again, but that doesn't mean you shouldn't try it for yours.  I loved this!  It was so good with the cornbread and the green enchilada sauce.  It was a little spicy though so I had to serve it with sour cream to cut down on the heat and I didn't even add in the mild green chilies.  So if you are a family that doesn't like much spice, this might be too much for you.  I enjoyed it though!

1 cup Mexican blend cheese, divided (Sadly I only had mozzarella so that's what I used)

1/3 cup fat-free milk

1 egg

1 teaspoon ground cumin

1/8 teaspoon ground red pepper

1 (14 3/4-ounce) can cream-style corn

1 (8.5-ounce) box corn muffin mix

1 (4-ounce) can chopped green chiles, drained (I omitted)

Cooking spray

1 (10-ounce) can green enchilada sauce

2 cups shredded cooked chicken breast

 

Combine 1/4 cup cheese, milk, egg, cumin, red pepper, corn, muffin mix and green chiles in a large bowl, stirring just until moist.  Pour mixture into a 13 x 9–inch baking dish lightly coated with cooking spray. Bake at 400°F for 15 minutes or until set.

 

Pierce the entire surface liberally with a fork. Pour the entire can of enchilada sauce over the top and top with chicken.  Cover with the rest of your cheese (3/4 cup). Bake at 400°F for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes.