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.  

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 :)

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 Pot Pie Soup, 100% organic and GMO free

Chicken Pot Pie Soup
From the kitchen of Stephanie, adapted from this recipe from skinnytaste.com

Ingredients:

1/3 cup organic all-purpose flour (for a gluten free option, see original recipe)
2 cups water
4 cups organic 1% milk
1 large organic celery stalk, chopped
1/2 medium organic onion, chopped
8 oz (1 container) sliced organic button mushrooms
3 tsp organic chicken Better Than Bouillon
fresh ground pepper
big pinch of thyme
1-2 tsp garlic powder
1 cup frozen organic peas
1 cup frozen organic sweet corn
12oz organic baby carrots, chopped
2 organic medium sized potatoes, peeled and cubed small
12 oz cooked organic chicken breast, shredded or in small cubes (I will give instructions for how I cooked mine)
salt

Directions for Chicken:

So that the soup didn't take that long to make, I made my chicken earlier in the day, while Hudson was napping. I preheated the oven to 400 degrees. I sliced each chicken breast in half (so that it was thinner), then I place it in a glass 9x9 dish....no spray, no oil, no butter. Just place it directly on the glass. Then I seasoned the top with garlic powder, pepper, and salt. I baked it, covered with foil, for 55 minutes. (I have found that Organic Chicken Breasts take a little bit longer to cook, which is why the time seems a little longer). Another option you could do is use the chicken from a rotisserie chicken, but just know that would stop the soup from being 100% organic and GMO free.

Directions for the soup:

Mix 1/2 cup of cold water and flour in a small bowl and set aside for later.

Pour water and milk into a stock pot over medium heat, stirring occasionally, so that you don't get a film on the top. Once the liquid has come to a slow boil (takes about 5-10 minutes), add all of the veggies, spices and Better Than Bouillon and stir. Let this cook over low heat, partially covered with a lid for about 20-30 minutes. The length of time will depend on how small you diced your carrots and potatoes. Remove the lid and add your chicken. Once incorporated, add your flour and water mixture. Make sure to stir as you add the mixture. Let cook for another 5 minutes, taste and adjust your seasonings if needed.

Enjoy!!!

Total Calories per cup of soup:

195 calories
1 gram of fat
27 grams of carbs
17 grams of protein

Healthy Taco Salad

Healthy Taco Salad
From the kitchen of Stephanie


Ingredients:

1 cup Kale (deribbed and chopped)
1 heart of Romain (chopped)
4 oz of extra lean ground turkey
Taco Seasoning (I prefer Trader Joe's...no additives and great flavor)
1/2 Yellow Onion (chopped)
2 Green Onions (chopped)
1/4 cup of Light Mexican Cheese Blend (I also use Trade Joe's...no GMO's)
1/4 of an Avocado
Tortilla Chips (I used the Reduced Guilt Trader Joe's Tortilla Chips...great flavor)
1/2 cup Tri-color Bell Peppers (chopped)
1 lime
2 TBSP Salsa (I prefer the Homestyle Salsa Especial from Trader Joe's)


1. Cook the ground turkey with about 1-2 tsps of the taco seasoning (depends how spicy you'd like it to be) along with the onions. Literally all I did to cook this meat was use a non-stick pan, dumped the meat in with the onions, sprinkle the taco seasoning on top and I added a couple tablespoons of water...no oil, no butter, no sprays.
2.While the meat is cooking, chop all of the veggies
3. When the meat is done, combine all ingredients together (this makes one BIG serving or two smaller servings).

Nutrition:
(for the whole thing)
383 Calories, 8 grams of fat, 39 grams of carbs, 49 grams of protein



***The only thing I think I'd do different next time is add some pinto beans to the taco meat once it's mostly done cooking.

Oatmeal Walnut Banana Pancakes

Oatmeal Walnut Banana Pancakes

From the Kitchen of Amy Day

OK, so I pinned a banana pancake recipe on Pinterest the other day.  It was just 1 ripe banana, 2 eggs, mix them together and cook like a pancake.  They were fantastic!

Since the kids loved them so much I decided to monkey with them a little bit over the past few days, and this morning I had one for my own breakfast, and it was delicious.  Here's what I did (this made 6 large pancakes):

2 very ripe bananas, mashed

4 eggs

tsp vanilla extract

tsp cinnamon

dash of nutmeg

1/4 cup of chopped walnuts

3/4 cup rolled/old-fashioned oats (uncooked - I am sure you can use instant, but probably not steel cut unless you've cooked them first)

tbsp of bisquik (can leave out, but I like the texture better)

Mix it all together and cook as you would a pancake (I used butter for the kids, nonstick spray for myself).  Depending on what portion you eat you can figure out your nutrition info, but for one very filling pancake this morning, mine came out to just 210 calories, with 11 grams of protein, 5 grams of fiber, and 350mg of potassium!  They don't need anything on them.  And it was both filling and delicious - and for my pancake fanatic children, who I will of course not give flour-based pancakes to on a daily basis, this makes all of us very happy :)  I'm going to continue experimenting with other nutritious additions I can sneak in there!

Chicken Tikka Masala

Chicken Tikka Masala
From the Kitchen of Amy Day

Ingredients:

Chicken (2-3 breasts or bone-in chicken breasts)
Plain Yogurt
3-5 TBSP Butter
1 small onion, diced
1 TBSP fresh ginger
1 TBSP Garam Masala Blend
1/2-1 tsp each of gound ginger, freshly grated nutmeg, cinnamon, cardamom, cumin and curry powder
Salt and Pepper to taste
1 TBSP fresh garlic, minced
1-2 boxes of creamy tomato soup
half and half

1.  Cook some chicken (I like to roast bone-in, skin on breasts, but I'm sure you can handle this part on your own.  I think it's best for this recipe if you marinate your chicken in plain yogurt before cooking, but basically a few chicken breasts cooked any way will work).

2.  In a large pot, melt a few tbsps of butter and sautee a diced onion in it.  Add about 1 tbsp of minced fresh ginger.  Cook over low heat for a while.  (It's important to use fresh ginger.  While there are other spices that go into it, they're not "spicy" at all, and the fresh ginger is really the one thing that adds any heat).

3.  Add your spices.  I start with about a tbsp of garam masala blend, and then I add about 1/2 tsp each from the list of ingredients in garam masala (increase quantities of these things if you don't have garam masala): ground ginger, freshly grated nutmeg, cinnamon, cardamom (go a little heavier), cumin (go a little lighter), and curry powder.  Cook the spices with the onion and ginger for a little while (you might need to add more butter).  Add a decent amount of salt and pepper. 

4.  Throw in a tbsp of minced fresh garlic.  Cook for a little while.

5.  Add any creamy tomato soup.  I get boxes of it from Henry's.  I use about 2 boxes for this, depending on how much I'm making (I like to keep a large quantity in the fridge for the week); 1 box is fine for a small quantity.  Sometimes I do 1 box of creamy tomato soup and one can of diced tomatoes.

6.  Rip or chop up your chicken and add it.  Cook it all for a while.  Taste the broth, and if it's underseasoned, add cardamom, cinnamon, nutmeg or curry powder.

7.  Add a splash of half-and-half to make it as creamy as you want it.  More is tastier, but more calories :)

The traditional way to serve it is with jasmine rice and naan bread.  Since that's not the healthiest, I've been eating it over lentils lately, and that's super yummy.  I've also been adding a lot of various light-colored beans and cauliflower to bulk it up and add nutritional value.

Peanut Brittle

Peanut Brittle
From the Kitchen of Kristin Sumption (The Domestic Doozie)

Ingredients

• 
  
• 1 cup dry roasted peanuts
• 1 cup white sugar
• 1/2 cup light corn syrup
• 1 pinch salt
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda (make sure it's fresh)

Directions

1. Tape Parchment paper down on your countertop. In a glass bowl, combine peanuts, sugar, corn syrup, and salt. Cook in microwave for 6 to 7 minutes on High (700 W); mixture should be bubbly and peanuts browned. Stir in butter and vanilla; cook 2 to 3 minutes longer.
2. Quickly stir in baking soda, just until mixture is foamy. Pour immediately onto parchment paper. Let cool 15 minutes, or until set. Break into pieces, and store in an airtight container. *You may need to alter the cooking times based on the wattage of your microwave.

Healthy Turkey Chili

Healthy Turkey Chili,
From the kitchen of April Warner

Chop up one small onion and a medium sized pepper.  If you want to add more vegetables you can-it really doesn't add a lot of calories. Spray a small amount of pam (just enough to cover the bottom of the pan lightly) into a pot that you will later use for the chili) and stir fry the vegetables. Side note- I always use pam as opposed to oil or butter.  You only need a small amount! a lot less calories!

In the mean time, get the lean ground turkey (I use about a pound usually-depends on what the package has in it or how much I have prebagged/frozen before hand.  I think yours was a little over a pound if I remember right) and brown the meat and drain the grease.  I don't add anything (oil, etc) to the pan when I brown this.  If you want to make it spicy, you can add chili powder and crushed red peppers.  

After the meat is browned, put it into the pot with the vegetables.

Add 1 cup of kidney beans and 1cup of black beans.  I actually experiment with different types of beans sometimes but those are the types I used when I made yours.  I usually get low sodium when available.

Add 46oz (about a large can) of tomato juice.  I use low sodium, 100% juice. Heat the whole mixture until it boils.  If you want, you can add a couple teaspoons of brown sugar.  It just helps with the taste and will only add about 30 cals to the entire recipe.  Depending on how liquidy or thick you want it depends on how much juice you use.

The calories will vary slightly depending on brands you use, but it shouldn't vary too much.  The only time it should significantly vary is if you use different types of meat (lean vs not lean), etc.  Also, the weight of the meat will cause it to vary a bit if it is a pound vs 17oz or something.  Other than that, it should be about the same as I told you last time (116 calories I think it was).  I calculated it again and it was within a few calories per serving (with different brands).

Cowboy Caviar

Cowboy Caviar
From the kitchen of Brittney Beard

1 can of back beans (drained and rinsed)
1 can of kidney beans (drained and rinsed)
1 can of navy beans (drained and rinsed)
1 can of shoepeg corn (drained and rinsed)
chopped jalepenos (about 4-5 depending on how much kick you want it to have)
1 whole red onion (chopped)
3 Roma Tomatoes (seeded and diced)
A LOT of fresh cilantro
1/2 a bottle of Italian Dressing

Mix all together and enjoy with triscuits or tortilla chips!


So tasty....I personally sampled some of this tonight and it was amazing! I can't wait to make it myself! It's perfect for parties!

Homemade Pizza Dough

Homemade Pizza Dough
From the kitchen of Melissa Williamson

Items needed: Bread Machine

Ingredients:

1.5 cups Warm Water
2 TBSP EVOO
4 1/4 cups flour
2 tsp salt
2 tsp sugar
2 tsp yeast

Put into bread maker in that exact order, before adding yeast, make a well in the middle of the flour and then add.

This dough makes enough for two pizzas. I typically use one and then put one in the freezer (in a ziploc baggie) for the following week!

Butternut Squash Soup

Butternut Squash Soup
Created by Amy Day

1 shallot, sliced thin
1/4 yellow onion, diced
1 butternut squash
4 medium sweet potatoes (not yams), peeled
2 apples, peeled and diced
1 can of pumpkin puree
8 dashes of curry powder
4 dashes of cinnamon
fresh grated nutmeg (about 20 swipes)
fresh grated ginger root (about 1.5 tbsp)
salt and pepper
about 8 cups of homemade chicken stock (I had a lot of sage and thyme in the stock that I used)

1. Early in the day: Cut the butternut squash in half lengthwise (I did this by cutting off a slice from each end, standing it up on the fat end, and going straight through from top to bottom). Scrape out all the seeds. You don't need to peel the squash. Bake along with the sweet potatoes at 350 for about 2 hours, or until everything is starting to get soft (but not mushy - a little firm is OK).

2. When the squash and potatoes are done: Put a drizzle of olive oil at the bottom of a large pan. Add the shallots and onion and cook on low heat until they get soft. Add the apple and the ginger.

3. After they've baked and cooled enough to handle, cube up the sweet potatoes and add them to the pot. Scrape the squash out of its peel and throw that into the pot, in chunks. Add the pumpkin. Add the curry powder, salt, pepper, nutmeg and cinnamon.

4. Add a few inches of chicken stock to the bottom of the pan and turn up the heat to medium-low, so that you're basically simmering everything you've got in there. Leave it cooking this way, covered and on a very low simmer, for a few hours, stirring occasionally, until everything becomes very soft.

5. Use a big whisk (or hand mixer or food processor) to puree everything the pot. It should be soft enough that a whisk does the job. Continue adding chicken stock until it's the consistency that you want it to be, not too thick or too thin. Add more salt, pepper, cinnamon, nutmeg or curry powder depending on your taste.

***the recipe I sent you a few weeks back (for squash soup) is actually made so much more easily in the slow cooker! I did it that way over the weekend. Instead of roasting the potatoes and squash, you just peel everything on the ingredient list, dump every ingredient into the slow cooker, and mash it up at the end of the day! So easy and every bit as tasty - and even lower calorie because you can skip the oil you'd have used for roasting and for starting the onions and shallot.

Pumpkin Turkey Chili

Below is a recipe from my friend Oriana Montani. She created it
herself.

Here is what she did to make Pumpkin Turkey Chili:

Saute yellow and yellow pepper and onion with two cloves of garlic.
Add ground turkey and brown
Add can of pumpkin puree, can of Kidney, can of corn, and can of diced tomatos.
Add half cup of chicken broth
I put a little dark beer in (like 1/4 cup) but you don't need it

Spices--I used chili powder, smoked chipotle chili powder, cumin, corriander, cinnamon, salt and pepper (to taste).

I would say I used a lot of the two chili powders and then probably a teaspoon on the others. I just added the spices to taste, but this should be a good base for you.

Good luck! This was one of my favorite meals that I have made. Hope you have the same experience.

Glazed Lemon Cookies

Glazed Lemon Cookies

From the Kitchen of Kristin Sumption

Cookie Ingredients:
3/4 cup unsalted butter
3/4 cup sugar (although I think I would have been happier with 1/2 cup)
2 egg yolks
1/2 teaspoon vanilla (I used 3/4 teaspoon, I also have a love for vanilla :))
1/4 teaspoon salt (leave this out if you use salted butter)
2 cups flour

Glaze Ingredients
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest (I went crazy here and used two lemons worth of zest, I think it was about 2-3 teaspoons)

Beat butter and sugar until fluffy. Add the egg yolks, vanilla and salt, beat until combined. Slowly add the flour and mix until just incorporated.

Divide the dough in half and shape into 1 1/4 inch diameter logs. Wrap in wax paper and pop them in the freezer for about 20-30 minutes

Heat oven to 350 degrees, slice the logs less then 1/2inch thick and bake on parchment paper lined cookie sheets for 13-16 minutes. Let cool completely.

In a small bowl whisk together the glaze ingredients until it forms a thick yet pourable glaze. Dip the top of each cooled cookie and let set, about 15 minutes.

Puff Pancakes

Puff Pancakes
From the Kitchen of Kristin Sumption

Preheat oven and 9inch cake pan at 450 degrees

Ingredients:
2 Eggs
1/2 cup flour
1/2 cup milk
dash of salt
1 teaspoon vanilla
2 tablespoons butter

Directions:
Beat together all the ingredients, except the butter, all at once. The more air you beat into the pancake batter the puffier it will be. When the oven and pan have been preheated toss the 2 tablespoons of butter into the pan and return it to the oven. Once the butter is melted and bubbling pour the batter slowly into the center of the pan. Bake for 15-20 minutes, until golden brown and deliciously puffy!

Serve with powdered sugar and lemon juice :)

This makes 1 pancake that could easily serve two people. I usually make three of them since my boys love them so much. If you make more than one, you must make the batters in separate bowls, it's the only way they will all turn out correctly. Bummer it makes more dishes but its so worth it!

Enjoy!

Another option is to leave out the vanilla and serve it as a savory dish with a french stew or something similar! Yum!

Strawberry Summer Cake

My sweet friend Kristin had the most awesome post (with pictures) for an awesome Strawberry Summer Cake.


Click here for the recipe :)

Chicken Spaghetti

Chicken Spaghetti
From the Kitchen of Jen Potter

1 can cream of mushroom soup
1 can cream of chicken soup
1 package thin spaghetti
boneless skinless chicken breasts
4 to 5 ounces Velveeta cheese
Shredded cheese

Boil chicken until done. Take chicken out and shred. Cook spaghetti noodles in the chicken broth/water. In another pan mix soups, velveeta and shredded chicken. Cook on low medium until cheese has melted. In a 9 x 13 pan put cooked spaghetti in first, then the soup and chicken mixture. Fold all together. Just slowly mix all in pan. Add just a bit of chicken broth. Cover with shredded cheese and foil and bake at 350 for 30 minutes. I usually take the foil off towards the end to brown the cheese. I like it a little crunchy. :)

This is one of Ben's moms recipes. I haven't found a sub for Velveeta. Nothing works in place of it that I have found. You can add different things in. Sometimes I use the chicken you can buy at the deli. Sometimes I add in mushrooms. I usually add Rotel tomatoes to give it a little kick. It's so easy to make. I make it while the kids are sleeping, and just put it in the fridge. Dinner time rolls around and I pop it in the oven for about 40 minutes, and done.

Banana Pudding

Banana Pudding
From the Kitchen of Jen Potter

1 large vanilla instant pudding mix
3 cups milk
1 can eagle brand milk
cool whip
bananas
Nilla wafers

Mix the pudding and the milk together, and let sit a minute to thicken up. Fold in can of eagle's brand milk. then mix in 1/2 container cool whip. Then just start your layers of Nilla wafers, sliced bananas and pudding mix. Top with other 1/2 of cool whip.

The Best Tomato Soup

The Best Tomato Soup
From the kitchen of Kristin Sumption given to her by Liz Haas

2 large cans of Hunt's Tomato Sauce (the big boys, I cant remember how many ounces that is)
1/4 Gallon Whole Milk
1 Stick of Butter
1/2 Cup Flour
1 Tablespoon Better Than Bouillon (Chicken Base)
2 Dashes of each; Garlic Salt, Pepper, Onion Powder (I use a lot more pepper, but you can just do it to taste)
1 Box of pastini or star noodles

In a large pot, melt the butter and stir in the flour. Slowly add tomato sauce, mixing with a whisk. Whisk in milk. Add in the bullion and bring to a simmer. Then add your spices and 1 cup of water.

Make pastini as directed, drain water, add in lots of fresh parmesan, a dash of garlic salt and parsley

**Okay, so when I made this here are a couple changes I made:
I used everything organic
I used 4, 15 oz tomato Sauce Cans b/c I couldn't find the big size in Organic
I used 2 cups whole milk and 2 cups 1% milk (I will probably use 1 cup whole milk and 3 cups 1% next time) ***See newest modifications below
I used Organic Chicken Low Sodium Better Than Bouillon
I used 4 dashes of Garlic Salt and Onion Powder and A LOT of pepper (probably close to 2 tsps)
I also used 1 cup of Organic Chicken Broth instead of the 1 cup of water...just wanted to add a little more flavor b/c I used unsalted butter and low sodium Chicken Bouillon

And I followed all of the directions and just left it on the stove over low heat until we were ready to eat and stirred it every 15 minutes or so, to make sure it didn't stick to the bottom of the pot.


**I also now make this soup with 4 cups of rice milk, instead of the whole milk, when I'm trying to lower the dairy content.

Chicken Pot Pie

Chicken Pot Pie
Created by Stephanie

This recipe fills three deep dish pies (or four regular)...I usually make one for me and than freeze the filling in two separate tubs or I make this when I know I'm making a meal for someone and than just freeze the third portion for a later time and a very
easy to assemble meal b/c you simply would take the filling out the night before to thaw and than dump in the
pie shell at dinner time and bake. :)

Crust:

For the bottom:

I buy the deep dish frozen pie crusts (usually comes in a two pack)

For the top:

I buy the Trader Joe's Crusts (also comes in a set of two).

Filling:

1 Large onion minced (I do it in my food processor)
3-4 cloves of garlic minced
1 stick of butter
6-7 large carrots, peeled and diced
1/2 of a bag of frozen peas
2-3 medium russet potatoes, peeled and diced
1 can of Mushroom pieces and stems
1-2 cups of Heavy Cream
1/2 to 1 cup of milk
1 carton of chicken broth (about 4 cups)
about 1/4 cup of flour
Salt, Pepper and onion powder
1 Rotisserie Chicken completely shredded

Directions for filling:

1. Saute onions and garlic in the butter for about 5 minutes (In a big sauce pan, preferably that has a lid).
2. Add carrots, potatoes, and chicken broth and cover. Leave on Medium heat for about 30-40 minutes (until
carrots and potatoes are fork tender....make sure they don't get too soft or they will break apart in pie later).
3. While veggies are cooking, whisk together flour and milk until thick...think milk shake.
4. When veggies are ready, add milk and flour mixture, along with 1 cup of heavy cream.
5. Stir until well blended and combined.
6. Add in Chicken, mushrooms and peas
7. Add Salt and Pepper to taste...I also usually add about 1 TBSP of onion powder, but it's all to taste.
8. Cook for another 5-10 minutes...if it's too thick, add a little more milk...if too thin add a little more cream
9. This can sit on low for as long as you need it to if you're not ready to use it or you can add it immediately to your shells.


Assembling Pies:

1. I usually ladle the filling into the pies just below the top of the crust (it tends to bubble over in the oven if you fill them too
full.
2. Then, unroll one of the Pillsbury Pie Crusts and lay it over the top of the pie. I use a sharp knife and go around the crust
to trip to fit pie.
3. Then, I use a fork to press the top crust to the bottom crust (all the way around)
4. Finally, I put three slits on the top of the crust and brush an egg wash over the top

I bake the pies at 375 for 30-45 minutes (or until golden brown)