• Chipotle Salmon with Mango Salsa

    Recipe adapted from Carlsbad Cravings.

    Ingredients:

    Wet Rub for Salmon:

    • 2-3 lbs. of salmon
    • 2 TBSP butter
    • 2 TBSP honey
    • Zest of 1 lime
    • 2 TBSP lime juice
    • 1 tsp. salt
    • 1 tsp. chili powder
    • 1 tsp. ground cumin
    • 1 tsp. garlic powder
    • 1/2 tsp. smoke paprika
    • 1/2 tsp. onion powder
    • 1/2 tsp. dried oregano
    • 1/2 tsp. pepper
    • 1/2-1 tsp. chipotle powder

    Mango Salsa:

    • 3 mangos, chopped
    • 1 red bell pepper, diced
    • 1/3 red onion, diced
    • 1-3 jalapenos, seeded and minced
    • 1/3 c. cilantro, chopped
    • 1/2 tsp. garlic powder
    • 1/4 tsp. salt
    • 1/4 tsp. chili powder
    • 1/4 tsp. ground cumin
    • 1/8-1/4 tsp. pepper
    • 3 TBSP lime juice
    • 1 TBSP apple cider vinegar

    Directions:

    1. 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.
    2. Preheat oven to 400* F.
    3. Line a large jelly roll pan with foil that extends 2” 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.
    4. 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 don’t cover salmon). Let salmon rest 15-30 minutes to come to room temperature (you can make the mango salsa during this time).
    5. Bake salmon uncovered at 400* F for 12-15 minutes (depending salmon thickness), then broil 3 minutes.
    6. Garnish salmon with fresh lime juice and mango salsa. Season with salt to taste.

    Chipotle Salmon with Mango Salsa:

  • Grilled Hawaiian Chicken

    Recipe adapted from Mel’s Kitchen Cafe.

    Ingredients:

    • 2-3 lbs. boneless chicken breasts
    • 1 c. pineapple juice
    • 1 c. soy sauce
    • 2/3 c. brown sugar
    • 1 TBSP of ginger paste
    • 1 tsp. garlic powder

    Directions:

    1. Place chicken breasts in a Ziploc bag.
    2. In a bowl, whisk pineapple juice through garlic powder together.
    3. Pour HALF of the marinade over the chicken in the bag so the chicken is evenly coated. Seal the bag and refrigerate for at least 4 hours or up to 24 hours.
    4. Refrigerate the remaining marinade.
    5. When ready to cook, simmer the reserved marinade in a small saucepot, until sauce thickens to desired consistency.
    6. Grill chicken, slice, and drizzle with the reserved marinade.

    Grilled Hawaiian Chicken:

  • Veggie Palak

    Ingredients:

    • Olive oil
    • 1 lb. fresh baby spinach
    • Salt, to taste
    • 1 14 oz. can diced tomatoes, drained
    • 1 TBSP minced garlic
    • 1 TBSP ginger paste
    • 1 tsp. garam masala
    • 1/4 tsp. chili powder
    • 1 1/2 tsp. cumin
    • 1 14 oz. can garbanzo beans, drained
    • 1 14 oz. can kidney beans, drained
    • 1 lb. potatoes, cooked and roughly chopped
    • 1 14 oz. can light coconut milk
    • 1-2 tsp. sugar or honey
    • 1 tsp. lemon juice

    Directions:

    1. Heat olive oil in a skillet over medium high heat. Add the spinach in batches and season with salt. Sauté until spinach is wilted.
    2. Once spinach is wilted transfer to food processor, and pulse until chopped and smooth.
    3. 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.
    4. Once the coconut milk comes to a boil add the sugar or honey and lemon juice. Taste and adjust seasoning.

    Veggie Palak:

  • Overnight Baked Apple Oatmeal with Streusel

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    We’ve tried a few baked oatmeal recipes, but this one is the keeper.  It’s like dessert, but it’s breakfast.  How can you go wrong with that?  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. 🙂  The streusel topping below is the double recipe (but a single for the butter).

    Definitely a company worthy breakfast/brunch!

    Recipe adapted from A Farm Girl’s Dabbles.

    Ingredients:

    Oatmeal:

    • 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

    Streusel Topping:

    • 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)

    Directions:

    1. Spray a 10 x 10 (4 qt. or 10 x 13) baking dish with cooking spray (or larger pan if doubling the streusel topping).
    2. In a large bowl, whisk together butter, milk, applesauce, eggs, brown sugar, cinnamon, nutmeg, salt, 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 to prepared baking dish and spread oatmeal mixture evenly. Cover tightly with plastic wrap. Refrigerate overnight.
    3. In a medium bowl, use a fork to stir together the flour, oats, brown sugar, salt, and baking powder. 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 the morning.
    4. Bake: Preheat oven to 375*.
    5. Take the plastic wrap off the baking dish and top it with the prepared streusel. Bake for 30 to 35 minutes, or until oatmeal is thoroughly hot and the streusel is golden brown. If you’d like a crisper streusel, set the oven to broil and let it crisp up to your liking.

    Overnight Baked Apple Oatmeal with Streusel:
    5star

  • Easiest Apple Cake Ever

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    This is the easiest apple cake ever!  It’s “healthy” too since the recipe uses a boxed angel food cake mix, and there’s no added fat.  It’s delicious, and everyone loved this treat.

    Top with fresh fruit, like strawberries, or strawberry coulis and add whipped cream.

    Note: when cake cools it does deflate a bit, but it’s just as tasty!

    Ingredients:

    • 1 box of angel food cake mix
    • 1 20 oz. can of apple pie filling (sugar free), cut apples if desired

    Directions:

    1. Preheat the oven to 350*
    2. Spray a 9 x 13 pan with cooking spray.
    3. In a large bowl combine the angel food cake mix and the apple pie filling (if you want smaller pieces of apple, cut the apple pieces before mixing with the cake mix), and stir to combine.
    4. Poor batter into the prepared pan and cook for 30-35 minutes or until done (knife will come out clean).
    5. Top with fruit and whipped cream.

    Easiest Apple Cake Ever:
    5star

  • Whole Wheat Banana Muffins with Maple Frosting

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    These muffins are beyond delicious.  They are moist and flavorful and you would never know that they are healthyish!

    Think banana bread meets maple frosting.

    Think muffin meets cupcake.

    Think delicious.

    I combined two different recipes to create these muffins.

    Muffin recipe from Two Peas and Their Pod.  Frosting Recipe from Crazy for Crust.

    Ingredients:

    • 2 c. whole-wheat flour
    • 1 tsp. baking powder
    • 1 tsp. baking soda
    • 1/2 tsp. salt
    • 1/4 tsp. ground cinnamon
    • 4 large ripe bananas (about 1 3/4 c. mashed)
    • 1 c. packed brown sugar
    • 1/4 c. coconut oil, melted and cooled
    • 1 large egg
    • 1/2 c. plain Greek yogurt
    • 2 tsp. pure vanilla extract
    • Turbinado sugar, for sprinkling on muffins before baking, optional

    Frosting Ingredients:

    • 3 TBSP unsalted butter, melted
    • 1 c. powdered sugar
    • 1/2 tsp. maple extract
    • 1 tsp. vanilla extract
    • Milk or heavy whipping cream

    Directions:

    1. Preheat the oven to 350*F. Line a muffin pan with paper liners, spray with cooking spray, and set aside.
    2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
    3. 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.
    4. Fill muffin liners three-quarters full. Bake until toothpick inserted into center comes out clean, about 20 minutes. Transfer to wire rack to cool.
    5. 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.

    Whole Wheat Banana Muffins with Maple Frosting:
    5star

  • Lemon Chicken Pasta with Broccoli

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    This dish is a one skillet dish…yes even the pasta!  It is extremely flavorful, and we loved the bold lemony garlicky sauce.  Everyone had seconds, even Ellie, who doesn’t eat much pasta.  It’s so good, that it tasted restaurant quality…yes, it’s that good!

    Ethan proclaimed: “This is a keeper”.  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.  If you’re not into those bold flavors as much, reduce those amounts to your liking.

    Recipe adapted from Mel’s Kitchen Cafe.

    Ingredients:

    • 1 1/2 lbs. chicken breasts, cubed
    • Salt and pepper
    • 1 TBSP oil
    • 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

    Directions:

    1. 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.
    2. 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.
    3. 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).  There will be a bit of liquid left in the skillet; that’s ok.
    4. 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.
    5. 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.
    6. Season with additional salt and pepper (this is really important – don’t skip this step!) and serve.

    Lemon Chicken Pasta with Broccoli:
    5star

  • Apple Zucchini Muffins

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    These muffins are healthy, delicious, and kid approved.  Need I say more?  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.  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.  Perfect!

    Recipe adapted from Two Peas and their Pod.

    Ingredients:

    • 2 1/4 c. whole wheat flour
    • 3/4 c. dark brown sugar
    • 1/2 tsp. baking soda
    • 1/2 tsp. baking powder
    • 1/2 tsp. salt
    • 1 tsp. ground cinnamon
    • 1/4 tsp. ground allspice
    • 1 c. buttermilk
    • 1/4 c. unsweetened applesauce
    • 1 TBSP oil (melted coconut oil, canola oil, or vegetable oil)
    • 1 large egg
    • 1 tsp. vanilla extract
    • 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

    Directions:

    1.  Preheat oven to 375*F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.
    2. 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.
    3. To make the topping, combine turbinado sugar and cinnamon in a small bowl. Stir well.
    4. 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.

    ***Note-these muffins freeze well

    Apple Zucchini Muffins:
    5star

  • Jerk Chicken Sliders

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    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!

    Recipe adapted from Chef in Training.

    Ingredients:

    • 2 large boneless skinless chicken breasts
    • 4 dinner rolls (I used the King’s Hawaiian Sweet Rolls and you can use the leftover rolls for the Cinnamon Pull-Apart Rolls!)

    Jamaican Jerk Sauce

    • ½ bunch green onions, chopped
    • ½ c. peanut oil
    • ½ c. vinegar
    • 3 TBSP ground allspice
    • 5 cloves garlic, peeled
    • 2 limes, juiced
    • 1/4 c. dark brown sugar
    • 2 TBSP soy sauce
    • 2 TBSP Ketchup
    • 1 TBSP ground cinnamon

    Pineapple Salsa

    • ¼ pineapple, peel and diced
    • ¾ mango, diced
    • ½ red onion, finely diced
    • Fresh cilantro, chopped
    • juice from 1 lime
    • salt to taste

    Directions:

    1. Mix the Jamaican Jerk Sauce ingredients until smooth.  Place the sauce in a large Ziploc bag and then add the chicken.  Marinate for at least 30 minutes or overnight.
    2. Prepare the Pineapple Salsa.
    3. Grill the chicken; then cut each breast in half (or smaller, if necessary).
    4. Slice each roll in half, place chicken on roll then top with Pineapple Salsa.

    Jerk Chicken Sliders:
    5star

  • Chicken Carnitas Tacos

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    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).  The original recipe call for cooking on low for 6-8 hours.

    Recipe adapted from Closet Cooking.

    Ingredients:

    • 1 1/2 lbs. chicken breasts
    • 3/4 c. orange juice (~2 oranges)
    • 1/4 c. lime juice (~2 limes)
    • 4 cloves garlic, chopped
    • 1 TBSP chili powder
    • 1 tsp. cumin
    • 1 tsp. oregano
    • 1/2 tsp. salt
    • 1/2 tsp. pepper
    • 1/2 cup cilantro, torn
    • Toppings: Salsa, tomatoes, sour cream, cheese, etc.
    • Limes, cut into wedges

    Directions:

    1. Place the chicken in the crockpot.
    2. In a bowl mix the orange juice, lime juice, garlic, chili powder, cumin, oregano, salt and pepper together and then pour over chicken.
    3. Cook on HIGH for 2 hours or until tender.
    4. Remove chicken from crockpot and shred. Reserve the juices.
    5. 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.
    6. Assemble the tacos on the tortillas with the chicken carnitas along with the  cilantro salsa and whatever toppings you like and serve with the lime wedges.

    Chicken Carnitas Tacos:

    5star