Prepare mango salsa: Add all Mango Salsa ingredients to a large bowl. Toss to evenly combine. Taste and add additional jalapenos, salt or lime juice. For best flavor, chill salsa in the refrigerator for 30-60 minutes.
Preheat oven to 400* F.
Line a large jelly roll pan with foil that extends 2â€ past the pan edge on each long side (so you can fold the sides up). Lightly spray foil with nonstick cooking spray. Place salmon in the center of the foil skin side down.
Whisk all the Wet Rub ingredient together in a medium bowl. Pour rub on salmon and evenly rub all over the top. Fold up all the sides of the foil snugly around the salmon (but donâ€™t cover salmon). Let salmon rest 15-30 minutes to come to room temperature (you can make the mango salsa during this time).
Bake salmon uncovered at 400* F for 12-15 minutes (depending salmon thickness), then broil 3 minutes.
Garnish salmon with fresh lime juice and mango salsa. Season with salt to taste.
Heat olive oil in a skillet over medium high heat. Add the spinach in batches and season with salt. Sauté until spinach is wilted.
Once spinach is wilted transfer to food processor, and pulse until chopped and smooth.
After all the spinach is sautéed, add the tomatoes through cumin to the hot skillet and sauté for 1-2 minutes; then add the spinach, garbanzo beans, kidney beans, and potatoes; then add the coconut milk and toss to combine.
Once the coconut milk comes to a boil add the sugar or honey and lemon juice. Taste and adjust seasoning.
We’ve tried a few baked oatmeal recipes, but this one is the keeper. Â It’s like dessert, but it’s breakfast. Â How can you go wrong with that? Â It tastes a lot like apple crisp, but there’s all this oatmeal in it, so it’s good for you, right? 😉
Steve loves crunch, so he asked me to double the topping next time. 🙂 Â The streusel topping below is the double recipe (but a single for the butter).
2 T. unsalted butter, melted (I used Country Crock Light)
3 c. skim milk
1 c. unsweetened applesauce
2 large eggs
1 c. brown sugar (if you like your oatmeal less sweet, then add 3/4 c. of brown sugar, or whatever you desire; we like sweet)
1 heaping T. cinnamon
1/2 tsp. nutmeg
1/2 tsp. kosher salt
2 tsp. pure vanilla extract
2 20 oz. cans of sugar free apple pie filling, apples chopped
3 c. old fashioned oats
1 c. steel cut oats
2/3 c. all-purpose flour
2/3 c. old fashioned oats
2/3 c. brown sugar
1 tsp. kosher salt
1 tsp. baking powder
1 tsp. cinnamon
4 T. unsalted (real) butter, at room temperature, cut into pea size pieces, (do not melt)
Spray a 10 x 10 (4 qt. or 10 x 13) baking dish with cooking spray (or larger pan if doubling the streusel topping).
In a large bowl, whisk together butter, milk, applesauce, eggs, brown sugar, cinnamon, nutmeg, salt,Â and vanilla. Chop the apples in the pie filling and stir in the apple pie filling; then add in the old fashioned oats and steel cut oats and combine. Transfer toÂ prepared baking dish and spread oatmeal mixture evenly. Cover tightly with plastic wrap. Refrigerate overnight.
In a medium bowl, use a fork to stir together the flour, oats, brown sugar, salt, and baking powder.Â Cut in the butter with the same fork until there are large pea-sized crumbs. If you prepare this the streusel topping the night before, cover the bowl and refrigerate overnight, just don’t add it to the oatmeal mixture until you are ready to bake it in theÂ morning.
Bake: Preheat oven to 375*.
Take the plastic wrap off the baking dish and top it with the preparedÂ streusel. Bake for 30 to 35 minutes, or until oatmeal is thoroughly hot and the streusel is goldenÂ brown. If you’d like a crisper streusel, set the oven to broil and let it crisp up to your liking.
Turbinado sugar, for sprinkling on muffins before baking, optional
3 TBSP unsalted butter, melted
1 c. powdered sugar
1/2 tsp. maple extract
1 tsp. vanilla extract
Milk or heavy whipping cream
Preheat the oven to 350*F. Line a muffin pan with paper liners, spray with cooking spray, and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Peel the bananas and mash with a fork. Place the mashed bananas in a large bowl. Add the brown sugar, coconut oil, egg, Greek yogurt, and vanilla extract. Stir until well combined. Slowly stir in the dry ingredients. Mix until just combined.
Fill muffin liners three-quarters full. Bake until toothpick inserted into center comes out clean, about 20 minutes. Transfer to wire rack to cool.
For the frosting: whisk melted butter and powdered sugar. Add extracts, whisk until smooth. Add milk or heavy whipping cream (to desired consistency…start with just a small amount (1-2 tsp.) at a time and add more, if necessary), whisk until smooth. Immediately frost completely cooled muffins.
This dish is a one skillet dish…yes even the pasta! Â It is extremely flavorful, and we loved the bold lemony garlicky sauce. Â Everyone had seconds, even Ellie, who doesn’t eat much pasta. Â It’s so good, that it tasted restaurant quality…yes, it’s that good!
Ethan proclaimed: “This is a keeper”. Â There you have it.
We will most definitely be having this dish again and again.
Since we love garlic, lemon, and Italian seasoning, I added way more than the original recipe. Â If you’re not into those bold flavors as much, reduce those amounts to your liking.
2 heaping TBSP of minced garlic (I use pre-minced garlic in a jar
1 TBSP Italian seasoning
2 1/2 c. water
2 c. low-sodium chicken broth
Zest of three lemons
2/3 cup freshly squeezed lemon juice (from about 3 lemons, use the same ones you just zested)
12 ounces penne pasta (I use Barilla or Ronzoni Smart Taste)
2-3 c. chopped fresh broccoli florets
3/4 c. milk
1 heaping TBSP cornstarch
1/2 c. freshly grated Parmesan cheese
Season chicken well with salt and pepper. Heat the oil in a large, 12-inch nonstick skillet over medium heat until the oil is hot and rippling. Add the chicken and saute, stirring frequently, until the chicken is browned and cooked through. Remove the chicken to a plate, keeping as much oil/liquid in the skillet as possible.
Keep the skillet on medium heat and add another teaspoon of oil if needed (I usually don’t but you’ll want to keep an especially close eye on the garlic). Add the garlic and Italian seasoning and stir constantly for about 30 seconds. Add the water, broth, lemon juice and pasta. Stir to combine.
Bring the mixture to a simmer and cook, stirring occasionally just to keep the pasta from sticking, for 10-12 minutes until the pasta is tender – it will cook for a few more minutes in the next step. (Depending on the type of pasta you use, your cooking time may differ, so keep an eye on the pasta so you don’t overcook it). Â There will be a bit of liquid left in the skillet; that’s ok.
Add the broccoli and lemon zest. Cover and cook for 2-3 minutes until the broccoli is bright green and tender. While the broccoli is cooking, whisk together the milk and cornstarch.
Uncover the skillet and stir in the milk mixture along with the Parmesan cheese and reserved chicken. Simmer, uncovered, until the sauce has thickened slightly, 1-2 minutes.
Season with additional salt and pepper (this is really important – don’t skip this step!) and serve.
These muffins are healthy, delicious, and kid approved. Â Need I say more? Â I admit I was a bit skeptical given how little fat is in the muffins, but they turned out extremely moist and flavorful.
They freeze wonderfully. Â After they cool, I simply put them in a freezer bag, and then each night I pull 2 out (one for each kiddo), and put them in a sandwich bag for their school lunch the next day. Â Perfect!
1/2 c. grated apple (approximately 2 Granny Smiths)
1/2 c. grated zucchini, moisture slightly squeezed out
1 c. chopped peeled apple (approximately 1 Granny Smith)
For the Topping: use more if needed
4 TBSP crunchy sugar
1/2 tsp. cinnamon
Â Preheat oven to 375*F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.
In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, cinnamon, and all-spice. In a small bowl, whisk together buttermilk, applesauce, oil, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix. Gently stir in the grated apple, zucchini, and chopped apples.
To make the topping, combine turbinado sugar and cinnamon in a small bowl. Stir well.
Fill the prepared muffin pan with muffin batter, filling each cup about 3/4 the way full. Sprinkle each muffin with cinnamon sugar topping. Bake for 20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool to room temperature and serve.
Oh man are these sliders delicious!!!! Everyone devoured them, and asked for more! I love finding new recipes that everyone enjoys. Yay!!
We’ve made these with the pineapple mango salsa (recipe below), with the pineapple salsa (recipe below minus the mango), and with just the mango salsa (recipe below minus the pineapple). Use what you have on hand or what you like best. It’s all good!
My new favorite chicken tacos!!!!!!!!! These tacos have a slight kick, so if you don’t like spice reduce the chili powder.
I prefer to cook boneless chicken in a crockpot on HIGH for 2 hours, but you can always lengthen the cooking time and cook on low (the usual cooking time conversion is when you cook on low you double the high cooking time, so in this case it would be low for 4 hours). Â The original recipe call for cooking on low for 6-8 hours.
Toppings: Salsa, tomatoes, sour cream, cheese, etc.
Limes, cut into wedges
Place the chicken in the crockpot.
In a bowl mix the orange juice, lime juice, garlic, chili powder, cumin, oregano, salt and pepper together and then pour over chicken.
Cook on HIGH for 2 hours or until tender.
Remove chicken from crockpot and shred. Reserve the juices.
Spread the chicken out in a single layer on a baking sheet and add 1/4 c. of juices and broil until it starts getting crispy, about 5 minutes. Mix in another 1/4 c. of the juices, mix everything up and broil for another 5 minutes. Remove from oven and mix in another 1/4 c. of the juices.
Assemble the tacos on the tortillas with the chicken carnitas along with the Â cilantro salsa and whatever toppings you like and serve with the lime wedges.