Pumpkin Pancakes (from scratch)

Homemade Pumpkin Pancakes

From the Kitchen of Stephanie

1 egg

1 cup of milk (I used Almond)

1/4 cup pumpkin (not pumpkin pie filler)

2.5 tbsp melted butter

1 tsp vanilla

Combine and set aside

1 cup flour

1 tbsp sugar

3 tsp baking powder

2 tsp pumpkin spice blend

Combine and add to Liquid....whisk until no lumps.

Make about 13 pancakes (I use a 1/4 cup scoop as my measurement for the pancakes).

Creamy White Frosting

Homemade Creamy White Frosting

From the kitchen of Stephanie

3/4 cup softened butter

about 1/2 to 3/4 pound of powdered sugar

1-2 tsp vanilla (add to your taste preference)

2-3 tbsp almond milk (add to get the consistency you like)

I start with the butter with my mixer on low. Next, add the vanilla. Then I start adding powdered sugar until I get a good creamy consistency. (If I wasn't frosting cookies, I probably wouldn't even add the milk, however I wanted my consistency slightly thinner). Next I added milk until desired consistency, which for me, I wanted a think but "pipeable" consistency as I was piping the frosting onto my cookies. I didn't want it too thin b/c I wanted it to harden enough to be able to stack my cookies.

Carrot Zucchini Bread

Carrot Zucchini Bread
From the kitchen of Stephanie (adapted from loosely from Bon Appetit

Ingredients:

2 cups all purpose flour (I use unbleached flour...I have also used whole wheat flour but prefer all purpose for this recipe)
1.5 tsp ground cinnamon
1/2 tsp of salt (I use Kosher Salt)
1 tsp of baking soda
1/4 tsp of baking powder

1/2 cup brown sugar
1/2 cup cane sugar (I've also used 3/4 cup, but found it's fine with 1/2 cup if you're watching sugar intake)
1/4-1/3 cup applesauce (I use the organic squeeze pouches...they are just over 1/4 cup)
3 eggs
2 cups of grated carrot
2 cups of grated zucchini

Preheat oven to 350

Prepare a loaf pan or line 24 muffin cups.

Combine the first 6 ingredients and set aside.

Beat sugars, oil, eggs, vanilla and applesauce in large bowl (I use my kitchen aid mixer). Once blended, mix in carrot and zucchini. Finally, add your dry ingredients and stir until combined.

Pour into your prepared pan.

If baking a loaf of bread, bake for about an hour (it's done once you can insert a cake tester...or a toothpick and it comes out clean).

If baking muffins, bake for about 15-20 minutes or until it passes the toothpick test :)

           Visit Stephanie's profile on Pinterest.  

Best homemade popcorn

Best homemade popcorn:
From the Kitchen of Stephanie 

Ingredients:
Coconut Oil
Clarified Butter
Salt (I prefer Pink Himalayan Sea Salt)
Popcorn kernels


Pick whatever size pot you want (just make sure it has a lid that fits)and put it over high heat. Pour (or melt) enough coconut oil in the bottom of the pan to completely cover it. Add 1 TBSP of clarified butter (if you'd like a more buttery taste to the popcorn). Then, add a single layer of popcorn kernels (if you make the layer too thick they will just burn). Next, salt your kernels (I prefer to use Pink Himalayan Sea Salt). Finally, add the lid and once it starts popping listen for it to slow down to a pop every 3 seconds and then remove from heat. 
Enjoy!

Pico De Gallo

Pico De Gallo
From the Kitchen of Stephanie

2 Organic Roma Tomatoes (seeded and diced)
1 large Jalepeno (seeded diced)
1/2 cup of chopped cilantro (fresh)
1/4-1/2 cup finely chopped red onion
1-2 tsp Garlic Salt (I started with 1 and then added a bit more after tasting the end product)
1 tsp of black pepper

1. Mix all ingredients together
2. Best if you can refrigerate for at least 15-20 minutes 

( When making this to go with my chicken fajita recipe, I put this in the fridge when I added the chicken mixture to the pan)

Chicken Fajitas

Chicken Fajitas
From the Kitchen of Stephanie


1.5 lbs of Chicken breast (cut in even strips to help it cook evenly)
2 cups of sliced peppers (I like orange, red and yellow)
1 yellow onion (sliced)
1 tsp of coconut oil
1 can of Organic Black Beans (rinsed)
Homemade Taco Seasoning 

1. Place your chicken, peppers and onions in a gallon size ziplock bag.
2. Add seasoning to your liking....I probably added about 3-4 TBSP and then zip your bag and shake to distribute the seasoning all over.
3.Then Place the bag in fridge until ready to cook. While the chicken is in the fridge make your homemade Pico De Gallo (will post that recipe after this one)
4. Place large saute pan (I use a green non stick pan) over medium heat.
5. Add the tsp of Coconut Oil to the pan. Once it's melted add the chicken, pepper and onion mixture.
6. Saute/Cook for about 10-15 minutes (until chicken is no longer pink).
7. I used endives to put this mixture on top of and then I added a tsp of black beans to each one and topped with the homemade pico de gallo.

Hope you enjoy!

Marinated Salmon

Marinated Salmon

From the Kitchen of Caroline Ervasti

1 ½ lbs. salmon

Lemon juice & pepper

2 garlic cloves, pressed

1/3 c. soy sauce

1/3 c. br. Sugar

1/3 c. water

¼ c. olive oil

1. Season salmon w/ lemon juice &  pepper

2. In bowl, mix marinade: soy sauce, br. Sugar, water, olive oil, garlic until sugar is dissolved. Place fish in ziplock bag with mixture.  Seal & coat fish. Refrigerate 2 hours.

3. Grill medium heat 6 to 8 minutes per side until fish is flakey w/fork OR  broil for 10 to 12 minutes in oven until fish is flakey w/fork.

Cranberry Salsa

Cranberry Salsa
From the Kitchen of Julie Howard

This is the basic recipe for Cranberry Salsa:): 
1 bag cranberries
1 bunch cilantro
1 bunch green onions
1 jalapeño (seeded for less spicy)
2 limes (juiced)
1/2-3/4c sugar
pinch of salt
Throw all of this in a food processor until it's coarse. Serve immediately or store in fridge. Enjoy!

Fall Spinach Salad

Fall Spinach Salad
From the kitchen of Stephanie

1 pear (chopped)
Feta
Organic Baby Spinach
Green onion (divided)
Candied Pecans
Rice Wine Vinegar (about 3-4 tbsp)
Yellow Mustard (about 1 tbsp)
EVOO (about 2 tbsp)
1/4 tsp sugar (raw or coconut)
Salt (1/2 tsp)
Pepper (to taste)
Garlic ( 3-4 cloves minced)

Toss for first 5 ingredients together. Mix last 6 ingredients together for the dressing, plus the onion part of the green onion. Add dressing to spinach mixture and enjoy! :)

Simple Crockpot Ribs

Simple Crockpot Ribs
From the kitchen of Emma

Ingredients: 
1 yellow onion
 Favorite bbq sauce (I use Trader Joe's Carolina Bold)
1 slab of pork baby back ribs

Directions: Slice onion and line the bottom of the crockpot with them. Cut your rib slab in half and place in crockpot so that they are overlapping as little as possible. Pour BBQ sauce on ribs (save enough for another coating about 2 hours before they are finished and some to put on the table for dinner). Place slow cooker on low for 8-10 hours. About 2 hours before you plan to eat, pour some more BBQ sauce on ribs. When you're ready to take the ribs out of the crockpot, use tongs and a spatula because these ribs are fall apart melt in your mouth deliciousness.

Enjoy!

Healthy Tuna (no mayo)

Healthy Tuna (no mayo)
From the Kitchen of Stephanie

Ingredients:

4 oz white albacore tuna (no salt added and packed in water), drained
1-2 whole green onions, chopped
1 hard boiled egg white, chopped
1-2 celery stalks, chopped
2-4 tbsps non-fat plain greek yogurt
salt, pepper, and dill to taste

Directions:

Blend all of the ingredients together and enjoy :)

**Start with a few tbsps of greek yogurt and then add until you like the consistency

This is great by itself, with a few crackers or if you're making a sandwich, on some toasted bread.

Homemade Meat Sauce

Homemade Meat Sauce
From the kitchen of Stephanie

Ingredients:

1 yellow onion, diced
1 bulb of garlic, minced (yes all of it)
Fresh Parsley (to taste)...dried will work if you don't have fresh
1 tbsp butter (the real stuff)
1 tbsp EVOO
1 lb Ground Beef (Organic-Grass-fed is preferred)
3 cans tomato sauce (15 oz each)
1 can diced tomatoes

Seasonings (all to taste):

Black Pepper
Sea Salt
Onion Powder
Garlic Powder
Dried Basil
Dried Oregano


Directions:

1. Add onion, garlic, parsley (I use about a tsp if fresh, if dried, a little more), EVOO, and butter to a large sauce pan.....saute for about 3-5 minutes
2. Add ground beef...I like to spread out the ground beef while it's raw and sprinkle about a tsp of each seasoning on top of the beef. Brown the meat in pan over medium heat.
3. Once meat is browned, add the canned tomatoes and turn heat down to medium/low. Add a pinch more salt. Stir for a few minutes.
4. Next, add the cans of tomato sauce and another tsp of each seasoning. Turn heat down to low and cover with a lid.
5. Now, you can cook this for another 5 minutes and use it or if you have time, let it simmer on low, covered (unless you want a mess to clean up) for up to 2-3 hours. The flavor only gets better.

***This quantity usually is enough for us to feed our family of four, make a left over bowl for my husband to take to work and then there is enough to freeze for another meal later in the month. If you are going to freeze the leftover portion of the sauce, make sure to cool completely.

Homemade Lemon Vinaigrette

Homemade Lemon Vinaigrette
From the Kitchen of Stephanie

Juice of 1 Myer Lemon
2-3 TBSP Rice Wine Vinegar
Pinch of Thyme
1 Clove Garlic, minced
2 TBSP Diced Shallot
EVOO, to taste (I like my dressing a little more acidic)
Salt and Pepper to taste

Blend all ingredients together except for the EVOO. Then Slowly add EVOO until it reaches the taste and consistency you like. I like to make my dressing about an hour before I'm going to dress my salad, so that the flavors can really blend.

I like to add this to Mixed greens, avocado, feta, cooked bacon, bell pepper, candied pecans, and diced green onion. :) It's one of my favorite salads :)

Healthier Egg Salad

Healthier Egg Salad
From the Kitchen of Stephanie

Ingredients:

12 Large Hard Boiled Eggs, peeled
4-5 medium sized Dill Pickles, diced
3/4-1 cup non-fat Plain Greek Yogurt (just depends on the texture you prefer)
2-4 tbsp Yellow Mustard
1-2 tbsp dried dill
1 tsp sea salt
1-2 tsp black pepper
*optional...a dash of hot sauce

Directions:

I simply threw all of these ingredients into my kitchen aid mixer  (although I did cut each egg in half first). I mixed until combined.

You can also use a potato masher or a fork and mash the eggs by hand and then combine with the rest of the ingredients.

Enjoy!!!

Chicken, Cheese, Rice and Broccoli Casserole

Chicken, Cheese, Rice, and Broccoli Casserole
From the kitchen of Amy Meek (adapted from Jenna Grubb)



2cups cooked/ shredded chicken
2 cans of cream of chicken soup (my preference is just cream of chicken, I think the original recipe calls for one chicken and one celery- I use the Pacific brand cr of chicken- it tastes 10 bajillion times better than Campbell's and you recognize all the ingredients)
2 cups cooked rice (I usually cook a cup and just dump in however much that makes)
1 cup chicken broth
Broccoli, chopped small (cooked) - about a cup/ cup and a half
Cheese (to your taste)

Then top with cheese and crumbled crackers, stick in oven for around 35 minutes on 400 or until hot and bubbly

Chicken Sausage Soup

Chicken Sausage Soup
From the kitchen of Katie Springley

64 oz chicken broth
8 chicken sausages
1 large onion
1 bunch broccoli rabe
2 cans cannellini 

Sautée small pieces of sausage then remove from pan and rest on ppr towel. Add chopped onion and chopped br to pan for 3 mins. Pour in broth, bring to boil. Add beans and sausage and simmer for a few mins. Takes no time at all and fills the belly.

Beer Bread

Beer Bread
From the kitchen of Heather Thomas

3 cups flour 
3 TBS sugar 
2 TBS baking powder 
1 can beer


Melt a little butter in the bottom of the loaf pan and pour a little melted butter over the top. 
Bake at 350 for 45 min. 
We put honey on it after it's sliced:)

Asian Flank Steak Skewers

 Asian Flank Steak Skewers

From the kitchen of Erika Simmons

Recipe from Skinnytaste.com 

Makes: 6

Ingredients:

• 1 1/2 lbs flank steak, sliced thin
• 1 1/2 cups reduced sodium soy sauce (Use Tamari for Gluten Free)
• 2 cloves minced garlic
• 1 tsp fresh ginger
• 1 tsp sesame oil
• 1 lime, juice of

Directions:

Soak wooden skewers in water about 30 minutes to prevent burning. Marinate the steak in all the ingredients for about 1 hour or more. 

Discard marinade and thread the sliced steak onto the skewers.

Heat your grill or grill pan to high heat; when hot grill a few minutes on each side until browned and cooked though.

Makes about 24 skewers.

Nutritional Info:

Serving Size: 4 skewers (1/6th) Old Points: 4 Points+: 4 pts
Calories: 150 Fat: 7.1 g Carb: 2.0 g Fiber: 0.1 g Protein: 17.9 g Sugar: 0.0 g
Sodium: about 400 mg (since most of the marinade is discard, it may be less)

Source: http://www.skinnytaste.com/2008/07/asian-flank-steak-skewers-4-ww-pts.html

Pulled Pork

Pulled Pork

From the kitchen of Beth Vincent

1can of beer

(Alternative: 1/4 cup apple cider vinegar, 1 cup beef broth)

Pork tenderloin

Sweet Baby Rays BBQ Sauce

Serves 7-9

Place liquid of choice and pork loin in crock pot by 10am and ready to serve by dinner :) About an hour prior to serving shred meat and add BBQ sauce. Serves great on it's own or as sandwiches.

Chicken Tacos

Chicken Tacos:

From the kitchen of Beth Vincent

Items may be put in frozen or fresh :)

4 chicken breast

Corn

Peppers

Onion

Black Beans

Can of salsa

Place all items in the crock pot

Cook for 4-6 hours

About 30 minutes before serving shred the chicken w/ two forks (the chicken will be so tender!) Stir to let all the flavors mix. This taste so good on soft and hard shells. Add favorite topping!

Serves 5-7