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Wednesday, April 26, 2017

Turkey Pesto Meatballs!


Ingredients:

  • 1 1/4 pound Lean Ground Turkey (I used 1 pound breast, 1/4 pound thigh.)
  • 1/4 cup pesto
  • 1/4 cup your favorite breadcrumbs (I used Italian seasoned.)
  • 1/4 cup parmesan cheese, grated
  • 1 tsp. salt
  • I added about 1/8 cup of chopped carrots and a heaping handful of baby spinach (using my mini food processor to finely dice.)
  • 2 cups tomato sauce  *(I used her recipe.  You can also just buy your favorite jarred brand.)

Directions:


1. Preheat oven to 350 degrees.
2. Place all the ingredients (except for the tomato sauce) in a bowl and using your hands, combine until everything is incorporated.
3. Using about 1 tablespoon of the mixture per meatball, roll into balls and place on a plate.
4. Pour the tomato sauce into a 9 x 9 inch baking pan and top with the meatballs.
5. Cover the baking pan with foil and bake for 20-25 minutes, or until cooked through.
6. Serve with a salad or pasta.

To Freeze: At the end of step 3, place the rolled meatballs on a cookie sheet and freeze. After 30 minutes, place the par-frozen balls in a Ziploc bag, label and freeze. When ready, defrost in fridge for 24 hours or put them straight in the oven with sauce increasing cooking time by 5 minutes.  

*Weelicious Cookbook: One Family, One Meal

Monday, April 24, 2017

Stuffed French Toast


Ingredients:
1/2 cup preserves (raspberry, strawberry....)
8 slices bread, crusts cut off
4 ounces (1/2 cup) cream cheese, softened (I used whipped.)
3 large eggs
1/3 cup milk 
1 tablespoon pure maple syrup
pinch of salt
butter, for greasing the pan
maple syrup or honey, for serving

Directions:
Remove crusts from slices of bread.

Evenly spread a generous amount of preserves on 4 slices of bread.

Evenly spread a generous amount of softened cream cheese on the remaining 4 slices.

Make 4 sandwiches, each with both cream cheese and preserves.

In a shallow bowl, (I used a glass pie dish), whisk the eggs, milk, maple syrup, and salt to combine.

In a large sauté over medium heat, melt the butter.

Dip each side of the sandwiches in the egg-milk mixture to thoroughly coat.  (Don't let them sit there for a long time.  Just coat, don't soak.)

Cook the stuffed french toast over medium heat for 3-4 minutes on each side, until golden.  

Serve with maple syrup or honey, if desired.

*Weelicious Cookbook, One Family One Meal

Thursday, April 20, 2017

Chopped Thai Salad with Honey Garlic Dressing

Ingredients:

Dressing:

  • 1/4 cup canola, vegetable, avocado or other neutral-flavored oil
  • 2 cloves garlic, peeled
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons water
  • 2 tablespoons unseasoned rice vinegar
  • 1 heaping tablespoon honey (I used two tablespoons.)
  • 1 teaspoon sesame oil
  • 1 tablespoon freshly grated ginger (or ginger paste) (I used 2 drops of Ginger essential oil.)
  • 1/2 to 1 tablespoon fresh lime juice (I used 3 drops Lime essential oil.)

Salad:

  • 4 cups chopped kale or baby kale (about 4 ounces)
  • 4 cups chopped romaine lettuce (about 4-5 ounces)
  • 3 large carrots, peeled and diced small*
  • 1 red bell pepper, seeded and diced small
  • 1 yellow bell pepper, seeded and diced small
  • 1/4-1/2 cup chopped cilantro*
  • 1 to 2 green onions, white and green parts chopped*
  • 3/4 cup roasted cashews 
  • 1 to 2 cups frozen, shelled edamame (fully cooked), thawed and patted dry
    * = see step 2 for instructions
     
  • (I added some chopped rotisserie chicken to make this a meal!)

Instructions:

  1. Combine all the dressing ingredients together in a blender or food processor and process until smooth. Season to taste with salt and pepper, if needed.  Refrigerate until ready to use.
  2. In a serving bowl, add the chopped kale.  Add a drizzle of olive oil to lightly coat the kale and massage, massage, massage until softened!!  Following, add romaine.  (I made the veggie prepping process super easy by throwing a heaping handful of baby carrots, cilantro, green onions, and edamame into a food processor.  Pulse until chunky.)  Add carrots, cilantro, green onions, and edamame to bowl.  Then add diced peppers. 
  3. Clean out food processor, add the cashews, and pulse until coarsely chopped to desired texture. (If you don't have a food processor, you can always chop with a knife and cutting board.) Add the cashews to the salad bowl.  (If using chicken, add to bowl.)
  4. Give the salad ingredients a light toss. 
  5. Pour about half of the dressing over the salad, and toss to combine. Add additional dressing to taste, and serve immediately. To preserve crisp leftovers, add the dressing and cashews only to individual servings instead of the whole batch so leftover salad and nuts don't get soggy.
*www.melskitchencafe.com

Sunday, April 16, 2017

5 Ingredient Frozen Sorbet Slice

Crowd pleaser!  Easy to make! Light + refreshing dessert!

Ingredients:
  • 1 package (12 ounces) frozen fruit Cherry Berry Blend (Original recipe used Dole brand.  I couldn't find, so I used Trader Joe's Cherry Berry Blend.  Trader Joe's is a 16 oz. bag, so I didn't use the entire bag.
  • 2 tablespoons heavy whipping cream
  • 1/4 cup white sugar
  • 2 pints mango sorbet (Also found this at Trader Joes.  I
  • 1/2 of 1 full container vanilla bean ice cream (48 ounces total in the container; use 24 ounces)
  • Optional: 2 teaspoons coconut extract 

Directions:
  1. Line a bread pan with parchment paper. (Foil will work, but parchment is a lot better.)
  2. Set out the frozen berries, sorbet, and white ice cream at room temperature for 5-10 minutes. (If your home is warm, less time)
  3. In a food processor or blender, (mini food processor works perfectly!) blend the entire bag of berries, heavy whipping cream, sugar, and coconut extract (optional). Blend until completely smooth. 
  4. Spoon small spoonfuls of the mango sorbet and vanilla bean ice cream into the bread pan in a decorative manner. Fill the empty spaces with the berry puree. Smooth and press down on the ice cream/sorbet to avoid any empty spaces.
  5. Fill up the entire bread pan using up all of the sorbet, ice cream, and puree.
  6. Cover tightly and freeze overnight or at least 8 hours. *I also put my serving platter in the freezer to chill.  This way, when ready to serve, the ice cream will stay cold!
  7. When ready to serve, remove from the freezer and flip over onto a large plate. Slice to serve.
  8. Serve immediately and quickly return any leftovers to the freezer.

Click here to watch the step-by-step video if you need a visual!

*www.chelseasmessyapron.com

Wednesday, April 12, 2017

Overnight Cinnamon Roll Casserole

*This serves a pretty large crowd, BUT makes for great leftovers.  (Add a little syrup next day if you need some moisture.)  Because I didn't need as much, however, I halved this recipe and used a 9x9 baking dish.


INGREDIENTS:

OVERNIGHT CINNAMON ROLL CASSEROLE INGREDIENTS:

  • 12 eggs
  • 1 1/2 cups milk
  • 2 tablespoons ground cinnamon, DIVIDED
  • 1 tablespoon vanilla extract
  • 1 loaf challah bread, cubed
  • 1/4 cup butter, melted
  • 1/4 cup firmly-packed brown sugar
  • 1 batch cream cheese icing (see below)

CREAM CHEESE ICING INGREDIENTS:

  • 4 ounces cream cheese, softened
  • 1 cup powdered (confectioners') sugar, sifted
  • 1 teaspoon vanilla extract
  • 1-3 teaspoons milk, as needed

DIRECTIONS:

TO MAKE THE OVERNIGHT CINNAMON ROLL CASSEROLE:

  1. Mix eggs, milk, 1 tablespoon of the cinnamon, and vanilla extract in large bowl with wire whisk until well blended. Add bread cubes, and toss until they are evenly coated with the milk mixture. Pour into a 13 x 9-inch baking dish, that has been prepared with cooking spray. Cover and refrigerate for at least 4 hours, or overnight.
  2. When you're ready to bake the casserole, preheat the oven to 350°F. Remove casserole from refrigerator.  In a small bowl, whisk together the melted butter, brown sugar and remaining 1 tablespoon cinnamon until combined. Drizzle the mixture evenly over the casserole.
  3. Bake uncovered for 25 to 30 minutes (I baked for 30) or until golden brown.  While the casserole is baking, prepare the cream cheese icing (see below).
  4. Once the casserole is cooked through and toasted on top, remove it from the oven and transfer to a wire cooling rack.  Drizzle the cream cheese icing over the top of the casserole.  Then serve warm, drizzled with extra icing if desired.

TO MAKE THE CREAM CHEESE ICING:

  1. Whisk cream cheese, powdered sugar and vanilla extract together until smooth.  Add milk -- 1 teaspoon at a time -- to thin out the icing, until it reaches your desired consistency.  Use immediately, or refrigerate in a sealed container for up to 3 days.
*www.gimmesomeoven.com

Tuesday, April 11, 2017

Homemade Beef Crunchwraps



FYI Beforehand: 
1. Supposedly, these freeze/store well in the fridge and are perfectly fine to make-ahead!

2. You need a large, flour tortilla. Be sure to use the largest size you can find because sometimes it’s not big enough to cover the entire tostada. A 10” flour tortilla should be fine, but if you can get your hands on a 12″ tortilla, then that’s even better! Also, be sure they are super fresh because you don’t want them ripping when you try to fold the wrap.

3. If you can't find tostada shells, purchase corn tortillas and bake them in the oven at 400 degrees for 10 minutes or until crispy.

4. This recipe serves 6.

Ingredients:
·       1 lb. ground beef
·       1 packet taco seasoning mix (or make your own)
·       ¼ cup water
·       ½ cup queso or nacho cheese dip
·       6 Large burrito-size flour tortillas (10 or 12 inch)
·       6 tostada shells or corn tortillas (see FYI notes)
·       ½ cup sour cream
·       2 cups shredded lettuce
·       1 tomato, diced
·       ¼ cup minced cilantro (optional)
·       Juice of 1 lime
·       1 cup shredded cheese
·       Guacamole, hot sauce (optional)


Directions:
1.     1. Heat a large skillet to medium/high heat for 2-3 minutes. Add beef to skillet and cook and crumble the ground beef until no longer pink; drain grease. Stir in the taco seasoning mix and water and allow mixture to simmer for 10 minutes.
2.     2. Lay one flour tortilla on a clean, flat surface. Spread about 2 tablespoons of queso the center of tortilla and top with about ½ cup of taco meat. Top the meat with 1 tostada, then spread a thin layer of sour cream over the tostada shell. Top with lettuce, tomato, cilantro, a sprinkle of lime and shredded Mexican cheese.
3.     3.To fold the crunch wrap, start with the bottom of the flour tortilla and fold the edge up over the center. Continue to work your way around, folding the flour tortilla over the center fillings (pinch and fold, pinch and fold...).  If there is a spot left open in the center, cut a piece of another flour tortilla and tuck it in the center so it's fully covered. Repeat steps with all remaining tortillas, tostadas, and favorite fillings. (See video for visual assistance.)
4.     4. Heat a medium non-stick pan to medium heat; spray with cooking spray or drizzle with a light layer of oil. Place one crunch-wrap seam-side down onto the skillet. Cook for 2 - 3 minutes per side or until golden-brown and crunchy. Repeat process with all crunch-wraps. Serve hot!


*www.gimmedelicious.com