Tag archives for the domestic geek

5 EPIC Grilled Cheese Recipes

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Healthy Breakfast Recipes
Healthy Lunch Recipes
Healthy Snack Recipes

Frequently Used & Favorite Items

 

Hawaiian Grilled Cheese
1 teaspoon butter
1 Hawaiian sweet roll or 2 sourdough slices
1 tablespoon barbecue sauce
1/3 cup shredded mozzarella, divided
3 pineapple rings
4-5 deli ham slices
1 tablespoon chopped green onion

Spread half of the butter on a piece of bread or bun and place it butter side down. Assemble the sandwich with the remaining ingredients, starting and ending with the cheese. Top with the remaining piece of bread and spread the remaining butter over the top. Cook over medium heat on both sides until the bread is golden and the cheese has melted, 2 to 3 minutes per side.

Roast Beef Grilled Cheese
Mushroom Filling:
1 tablespoon butter
1 cup sliced mushrooms
1 garlic clove, minced
Salt and freshly cracked black pepper

Grilled Cheese:
1 teaspoon butter
2 focaccia slices
1 tablespoon steak sauce
4 provolone slices
4-5 roast beef slices
1/4 cup crumbled blue cheese
1/2 cup arugula
1/8 red onion, thinly sliced

Melt the butter in a skillet over medium-high heat. Add the mushrooms and cook until they begin to release their juices, 2 to 3 minutes. Add the garlic and season with salt and pepper to taste. Continue to cook until the mushrooms begin to brown, 2 to 3 minutes.

Spread half of the butter on a piece of bread and place it butter side down. Assemble the sandwich with the remaining ingredients. Top with the remaining piece of bread and spread the remaining butter over the top. Cook over medium heat on both sides until the bread is golden and the cheese has melted, 2 to 3 minutes per side.

Green Goddess Grilled Cheese
1/4 cup goat cheese, at room temperature
1/4 cup shredded white cheddar cheese
1 tablespoon chopped parsley
1 tablespoon chopped tarragon
1 tablespoon chopped chives
1 garlic clove, grated
1 teaspoon butter
2 pumpernickel slices

In a small bowl, mix together the goat cheese, cheddar, herbs and garlic. Spread the cheese and herb mixture over a piece of bread and sandwich it together with another piece. Spread butter on the outside of the bread on both sides. Cook over medium heat on both sides until the bread is crisp and the cheese has melted, 2 to 3 minutes per side.

Fully Loaded Grilled Cheese
1/2 cup diced cream cheese
1 tablespoon sour cream
1 teaspoon chopped chives
1 teaspoon butter
2 crusty French bread slices
1/4 cup shredded cheddar cheese
4 slices cooked bacon
1/4 cup crinkle cut chips

In a small bowl, cream together the cream cheese, sour cream and chives. Set it aside.

Spread half of the butter on a piece of bread and place it butter side down. Spread a layer of the cream cheese mixture over the bread. Top with half of the cheddar, bacon, chips and the remaining cheddar. Spread a layer of the cream cheese mixture over the remaining bread slice and sandwich everything together. Spread the remaining butter over the bread. Cook over medium heat on both sides until the bread is golden and the cheese has melted, 2 to 3 minutes per side.

Cheeseburger Grilled Cheese
1 lb ground beef
1/2 cup chopped onion
3 tablespoons ketchup
2 tablespoons mustard
2 tablespoons Worcestershire sauce
2 hamburger bun bottoms
1/4 cup shredded cheddar cheese
2 pickle slices
2 tomato slices

In a large skillet over medium-high heat, add the ground beef. Cook, stirring, until it is no longer pink, 4 to 5 minutes. Add the onion and continue to cook until the onion softens, 2 to 3 minutes. Season the beef with the Worcestershire sauce, ketchup and mustard. Remove the beef mixture from the pan and set aside. Use a half of a cup of the beef mixture per grilled cheese.

Carefully wipe the skillet clean and assemble your grilled cheese. Spread the butter on one side of each bun. Fill the bun with all of the fillings, starting and ending with the cheese. Cook over medium heat, on both sides until the bread is golden and the cheese is melted, about 2 to 3 minutes per side.

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3 NEW Peanut Butter and Jelly Recipes | Cookies, Oatmeal Muffins & Grilled PB&J

PB&J French Toast Roll Ups
PB&J Oatmeal
PB&J Granola
Baked Oatmeal

Frequently Used & Favorite Items

Today Sara Lynn Cauchon celebrates PB&J Day with some 3 new ways to enjoy this classic flavor combination

Grilled PB&J Sandwich
1 teaspoon butter
2 crusty French bread slices
2 tablespoons crunchy peanut butter
2 tablespoons strawberry jam or jelly
1/4 cup sliced strawberries

Spread the peanut butter and jelly over a piece of the bread. Top with the strawberry slices. Spread the butter on the outside of the sandwich. Cook over medium heat until the bread is golden and the peanut butter begins to melt.

PB&J Oatmeal Muffins
3 cups old fashioned rolled oats
1/3 cup brown sugar
2 teaspoons baking powder
2 large eggs
1 cup mashed banana
1 cup 2% milk
1 teaspoon vanilla extract
1/2 cup smooth peanut butter
1/2 cup raspberry jelly

Preheat the oven to 375ºF. Line a 24-cup muffin tin. Set it aside.
In a large bowl, whisk together the oats, sugar and baking powder.
In another large bowl, whisk together the eggs, banana, milk, and vanilla. Stir the dry ingredients into the wet and mix well. Scoop the mixture into the muffin tin and swirl in a spoonful of peanut butter and jelly into each muffin. Bake the muffins until the eggs have set and the tops are golden, 20 to 25 minutes.

Easy PB&J Thumbprint Cookies
1 cup smooth peanut butter
1/2 cup oat flour
1/2 coconut sugar
1 egg
1/2 strawberry jelly

Preheat the oven to 350ºF.
In a large bowl, mix together the peanut butter, oat flour, coconut sugar and egg. Roll the dough into 1 inch balls and place them on a parchment lined baking sheet. Using the palm of your hand, press the balls down slightly. Press your thumb into the centre of each cookie and fill with strawberry jelly.
Bake the cookies until they are golden, 8 to 10 minutes.

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3 EASY Risotto Recipes

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Click Here to Buy Arborio Risotto Rice

Frequently Used & Favorite Items

Butternut Squash & Sage Risotto
2 tablespoons vegan butter or olive oil
1 small onion, finely diced
2 cups diced butternut squash
1 cup risotto rice http://amzn.to/2u1JTKx
2 tablespoons chopped sage leaves
1/2 cup white wine (optional)
4 cups vegetable broth
Salt and freshly cracked black pepper

Melt the butter in a large saucepan over medium-high heat. Add the onion and cook until it beings to soften, 2 to 3 minutes. Add the squash and season with salt and pepper to taste. Cook, stirring occasionally until the squash begins to soften, 3 to 4 minutes. Add the rice and sage leaves and cook until they the rice is translucent, 1 to 2 minutes. If using wine, pour it over the rice and add the broth. Bring the mixture to a boil then reduce to a simmer. Cook, covered, occasionally until most of the liquid has been absorbed, 20 to 25 minutes.
Enjoy immediately.

Asparagus, Leek & Goat Cheese Risotto
2 tablespoons butter
1 cup finely chopped leeks
1 celery stalk, finely diced
3 garlic cloves, minced
2 teaspoons thyme leaves
1 cup risotto rice http://amzn.to/2u1JTKx
4 cups vegetable broth
2 cups chopped asparagus
1/2 cup crumbled goat cheese
Salt and freshly cracked black pepper

Melt the butter in a large saucepan over medium-high heat. Add the leeks and celery and cook until they have softened, 3 to 4 minutes. Add the garlic, thyme and rice. Cook, stirring, for another minute. Add the broth and bring to a boil and reduce to a simmer. Cook, covered, stirring occasionally, until most of the liquid has been absorbed, 15 to 20 minutes. Stir in the asparagus and goat cheese. Cook for another 2 to 3 minutes, or until the asparagus is bright green and tender crisp.
Serve immediately.

Caesar Salad Risotto
4 bacon slices, chopped
1 small onion, finely diced
3 garlic cloves, minced
4 anchovy fillets, chopped
1 teaspoon Dijon mustard
1 cup risotto rice http://amzn.to/2u1JTKx
1/2 cup white wine (optional)
4 cups chicken broth
3 cups chopped baby spinach
1 lemon, zest and juice
1/2 cup grated Parmesan cheese
Salt and freshly cracked black pepper

Add the bacon to a hot saucepan over medium-high heat. Cook the bacon until the fat has rendered and it begins to brown, 4 to 5 minutes. Using a slotted spoon, remove the bacon and remove any excess oil. Add the onion and cook, stirring, until it becomes translucent, 2 to 3 minutes. Add the garlic, anchovies and Dijon mustard. Cook, stirring, until the anchovies begin to break down. Add the risotto rice and cook until the it becomes translucent. If using, stir in the white wine and add the broth. Bring the mixture to a boil and reduce the heat to a simmer. Cook, covered, stirring occasionally, until most of the liquid has been absorbed, 20 to 25 minutes. Turn the heat off and stir in the spinach, bacon, lemon zest, lemon juice and Parmesan. Season with salt and pepper to taste.

Serve immediately topped with more Parmesan cheese.

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4 Easy SLOW COOKER Recipes

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Frequently Used & Favorite Items

Pineapple Chicken

2 cups diced pineapple
1 green bell pepper, diced
1 red bell pepper, diced
1 red onion, diced
1/2 cup pineapple juice
1/2 cup chicken broth
3 tablespoons barbecue sauce
2 tablespoons soy sauce
2 tablespoons honey (optional)
3 garlic cloves, minced
1/2 teaspoon red pepper flakes (optional)
4 boneless skinless chicken breasts
1 lime for garnish
Salt and freshly cracked black pepper

Place the pineapple, green pepper, red pepper and onion into the slow cooker. Pour over the pineapple juice, chicken broth, barbecue sauce, soy sauce and honey. Add the garlic and red pepper flakes. Mix everything together and top with the chicken and season with salt and pepper.

Cook until the chicken has reached an internal temperature of 165ºF, on low for 6 to 8 hours, or on high for 3 to 4 hours.

Easy French Dip Beef Roast
2 cups beef broth
1 onion, diced
3 garlic cloves, smashed
1-2 tablespoons Worcestershire sauce
1 tablespoon prepared horseradish
1 tablespoon Dijon mustard
3lb beef shoulder roast
2 thyme sprigs
2 rosemary sprigs
Salt and freshly cracked black pepper
8 bread rolls to serve
1 cup shredded provolone to serve
4 cups arugula to serve

In the slow cooker, whisk together the beef broth, onion, garlic, Worcestershire sauce, horseradish and mustard. Place the roast into the slow cooker and season with salt and pepper. Top with the thyme and rosemary. Cook on low until the beef is tender, about 8 hours.

Assemble the sandwiches with the shredded roast, provolone and arugula. Strain the remaining liquid in the slow cooker and serve with the sandwiches.

Asian Style Meatballs
1/4 cup chicken broth
1/4 cup hoisin sauce
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon honey (optional)
1 red chili, minced
3 garlic cloves, minced
1 teaspoon freshly grated ginger
1/4 teaspoon red pepper flakes (optional)
1 1/2 lbs frozen turkey meatballs
Salt and freshly cracked black pepper to taste
2 green onions, sliced for garnish
Sesame seeds for garnish

In the slow cooker, whisk together the hoisin sauce, soy sauce, rice vinegar, honey, chili, garlic and ginger. Stir in the meatballs. Cook until the meatballs are hot and the sauce has thickened, on high for 3 hours or low for 6 to 8.

Serve immediately topped with green onion and sesame seeds.

Vegetable Barley Stew
1 cup pearl barley
1 onion, finely diced
2 carrots, diced
2 celery ribs, sliced
2 cups chopped green beans, fresh or frozen
1 green pepper, diced
2 cups quartered mushrooms
1 cup frozen peas
3 garlic cloves, minced
6 cups vegetable broth
2 cups diced tomatoes
1 teaspoon paprika
1 teaspoon dried basil
1/2 teaspoon dried oregano
2 tablespoons freshly chopped parsley for garnish
Salt and freshly cracked black pepper

Place all of the ingredients into a slow cooker and mix well. Cook until the barley has softened, on high heat for 4 hours or low for 6 to 8 hours.

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3 Healthy Breakfast Wraps | Better Breakfasts

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MORE Healthy Breakfast Recipes Here
Healthy Lunch Recipes Here
Healthy Snack Recipes Here

Frequently Used & Favorite Items Here

Fajita Breakfast Wrap
1 teaspoon oil
1/4 green pepper, sliced
1/4 red pepper, sliced
1/4 white onion, sliced
1 teaspoon chili powder or fajita seasoning
1 small whole wheat tortilla
2 scrambled eggs
1 tablespoon sour cream
2 tablespoons shredded cheddar cheese
Salt and freshly cracked black pepper

Heat the oil in a skillet over medium-high heat. Add the peppers and onion and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Season with the chili powder, salt and pepper.

Assemble the wrap by layering all of the ingredients in the centre. Serve immediately topped with the sour cream and cheddar cheese.

Egg White, Spinach and Artichoke Wrap
1 small whole wheat tortilla
1-2 tablespoons cream cheese
2 teaspoon vegetable oil, divided
1 garlic clove, minced
2 cups chopped spinach
Red pepper flakes to taste
3 tablespoons chopped marinated artichoke hearts
3 large egg whites
Salt and freshly cracked black pepper

Spread the cream cheese over the tortilla. Set it aside.

Heat 1 teaspoon of oil in a skillet over medium-high heat. Add the garlic and cook until it is fragrant, 30 seconds. Add the spinach and cook until it begins to wilt, another minute. Add the red pepper flakes to taste and artichoke hearts. Continue to cook until the spinach has completely wilted and the artichoke hearts have heated through. Transfer the spinach mixture to the centre of the tortilla.

Reduce the heat to medium and add another teaspoon of oil into the skillet and add the egg whites. Cook, stirring occasionally, until the egg whites have solidified, 2 to 3 minutes. Add the egg whites to the wrap and season with salt and pepper to taste. Roll up the wrap and enjoy!

Vegan Breakfast Wrap
1 small whole wheat tortilla
2 tablespoons hummus
2 teaspoons vegetable oil
2 mushrooms, chopped
1 shallot, minced
1/2 cup crumbled extra-firm tofu
1/4 teaspoon ground turmeric
1 teaspoon soy sauce
1 tablespoon freshly chopped basil
1/3 cup sprouts
1/4 red pepper, finely sliced
Salt and freshly cracked black pepper to taste

Spread the hummus over the tortilla and set it aside.

Heat the oil in a skillet over medium-high heat. Add the mushrooms and cook until they release their moisture and begin to brown, 4 to 5 minutes. Add the shallot and cook until they begin to soften, 1 to 2 minutes. Add the tofu, turmeric, soy sauce and basil. Cook them, stirring occasionally, until the tofu is heated through. Season the mixture with salt and pepper to taste. Once hot, transfer the mixture to the tortilla and top with sprouts and red pepper slices.

Enjoy!

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Healthy Granola Cookies | 3 Delicious Ways! Vegan, Gluten-Free & Dairy-Free

MORE Healthy Breakfast Recipes Here
Healthy Lunch Recipes Here
Healthy Snack Recipes Here

Frequently Used & Favorite Items Here

Base:
2 ripe bananas, mashed
1 cup peanut butter
1/4 cup maple syrup
1 teaspoon vanilla extract
2 cups old fashioned rolled oats

PB & J
1/2 cup chopped salted peanuts
1/2 cup dried fruit of choice

*For a fun twist, before baking, try pressing your thumb into the center of each cookie dough ball and fill it with your favorite jam!

Peanut Butter Chocolate
1/4 cup cocoa powder
1/2 cup chocolate chips or cacao nibs
1/2 cup chopped salted peanuts

Banana Coconut
1/2 cup banana chips
1/2 cup shredded coconut
1/2 teaspoon coconut extract

Preheat the oven to 350ºF.

In a large bowl, mix together the peanut butter, maple syrup, vanilla extract and bananas. Stir in the rolled oats, and desired mix-ins.

Scoop the cookies onto a parchment-lined baking sheet and using a fork, press them down slightly. Bake the cookies until they have firmed up and are lightly golden, 13 to 15 minutes.

Allow to cool for at least 5 minutes before enjoying!

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3 Healthy Fish Recipes | Fixing Dinner

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Frequently Used & Favorite Items

Cajun Shrimp Skillet
2 tablespoons vegetable oil
1 onion, diced
3 celery ribs, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 garlic clove, minced
1/2 cup corn kernels, fresh or frozen
1lb peeled shrimp
2 tablespoons cajun seasoning : http://bit.ly/1jmw9c4
1 lime, juiced
Salt and freshly cracked black pepper

Add the oil to a large skillet over medium-high heat. Add the onion, celery, red pepper, and green pepper. Cook until they have softened, 3 to 4 minutes. Add the garlic, corn and shrimp. Season with the cajun seasoning, salt and pepper. Mix well and cover with a lid. Cook until the shrimp is pink, about 4 to 5 minutes. Add the lime juice and serve immediately.
Enjoy!

Seafood Chowder
2 tablespoons butter
1 onion, minced
2 celery ribs, minced
3 russet potatoes, peeled and diced
3 tablespoons flour
6 cups chicken or seafood broth
1 cup milk
1 tablespoon Old Bay seasoning
1 thyme sprig
1 cup diced haddock
1 cup peeled shrimp
1/2 cup shredded crab meat

Melt the butter in a large Dutch oven over medium-high heat. Add the onion and celery and cook until they have softened, 2 to 3 minutes. Add the potatoes and flour and continue to cook for about a minute. Add the broth, milk, Old Bay seasoning and thyme sprig. Bring the mixture to a boil and reduce to a simmer. Cover the soup with a lid and continue to cook until the potatoes have softened, 10 minutes. Remove they thyme stem and add haddock, shrimp and crab. Season the soup with salt and pepper and continue to cook until the seafood is cooked through, another 5 minutes.
Enjoy!

Sesame Seared Tuna
1/2 cup soy sauce
1/4 cup rice vinegar
2 tablespoons sesame oil
3 tablespoons chopped ginger
3 garlic cloves, minced
3 tablespoons brown sugar
1 lime, juiced
2 green onions, sliced
2 tuna steaks
1/2 cup sesame seeds
1 tablespoon vegetable oil

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, ginger, garlic, brown sugar, lime juice and green onions. Pour half of the mixture over the tuna and cover with a lid. Refrigerate for at least 1 hour. Once marinated, coat the tuna with sesame seeds. Discard the marinade that the tuna was marinating in.

Add the oil to a non-stick skillet over high heat. For rare tuna, cook for 1 to 2 minutes per side. For well-done tuna, after cooking it for 1 to 2 minutes per side, transfer it to a parchment-lined baking sheet and bake at 400ºF for 5 to 7 minutes, or until it is cooked to your liking.
Serve it immediately with the remaining marinade that was set aside.
Enjoy!

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3 NEW Kale Recipes You’ll Actually Want To Eat | Healthy Foods Remixed

Watch “Better Than Takeout” on The Food Network YouTube Channel Here

*Brand New* Healthy Meal Plan 2018 eBook Available HERE

Fresh & Fruity Salad Kale Salad
6 cups finely chopped kale
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoon agave
Salt and freshly cracked black pepper
1 cup cooked long grain and wild rice
1 apple, diced
1/2 cup halved grapes
1/4 cup dried cherries
1/4 cup chopped almonds

In a small bowl, whisk together the olive oil, white wine vinegar, agave, salt and pepper. In a large bowl, massage the kale with half of the vinaigrette. Toss with the rice and transfer to a serving dish. Top with the apple, grapes, cherries, almonds and remaining vinaigrette.
Enjoy!

Spicy Sausage & Potato Soup
1 tablespoon olive oil
1 onion, finely diced
2 garlic cloves, minced
1lb hot Italian sausage, removed from its casing
5 cups chopped kale
3 cups diced potatoes
1 1/2 cup diced tomatoes
1/4 teaspoon red pepper flakes
8 cups chicken broth
Salt and freshly cracked black pepper

Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook until it is translucent, 2 to 3 minutes. Add the garlic and cook until fragrant. Add the hot Italian sausage and cook, breaking it up with the side of your spoon, until it’s no longer pink, 6 to 8 minutes. Add the kale and potatoes and cook for a minute and top with the diced tomatoes, red pepper flakes and broth. Bring the soup to a boil and reduce to a simmer. Simmer until the potatoes have softened, about 25 to 30 minutes. Season with salt and pepper to taste.
Enjoy!

Soba Noodle Bowl
1 tablespoon sesame oil
1 cup sliced mushrooms
2 garlic cloves, minced
1 teaspoon freshly grated ginger
1/2 teaspoon red pepper flakes
4 cups chopped kale
3 cups cooked soba noodles
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon agave
2 green onions, thinly sliced
1/4 cup chopped cilantro
Salt and freshly cracked black pepper

Cook soba noodles according to package directions and set aside.
Heat the sesame oil in a large skillet over medium-high heat. Add the mushrooms and cook until they begin to brown, about 4 to 5 minutes. Add the garlic, ginger and chili flakes and cook until fragrant. Add the kale and cook until it wilts, about 2 to 3 minutes. Add the cooked soba noodles and season with soy sauce, rice vinegar and agave. Cook until the noodles have heated through and stir in the green onion and cilantro.
Enjoy!

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5 NEW Healthy Meal Prep Ideas | New Year 2018

*Brand New* Healthy Meal Plan 2018 eBook AVAILABLE HERE
**Meal Plan eBook Bundle** Includes Meal Plan 2017 eBook + Meal Plan 2018 eBook AVAILABLE HERE

Frequently Used & Favorite Items

Rainbow Crunch Salad
Servings: 1
Cal: 604

Dressing:
1 Tbsp olive oil
2 tsp apple cider vinegar
1 tsp honey
Salt & freshly cracked black pepper

Salad:
1/2 cup shredded red cabbage
1/2 cups thinly sliced carrots
1/2 yellow bell peppers, diced
1/2 cup seeded & diced cucumber
1/2 cups thinly sliced radishes

In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt & pepper. Set aside. Assemble salad by arranging all of the vegetables in a serving dish & topping with dressing.

Herb & Garlic Baked Chicken Breast
1 (4-ounce) boneless skinless chicken breast
1 tsp olive oil
1 tsp garlic powder
1/2 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp dried basil
Salt & freshly cracked black pepper to taste

Preheat the oven to 375ºF.

Place chicken onto a nonstick or parchment lined baking sheet. Drizzle with oil & season with garlic powder, thyme leaves, oregano, basil & salt & pepper to taste. Bake chicken until it’s cooked through, about 25 to 30 min.

Herb & Garlic Quinoa
1 cup cooked quinoa
1 garlic clove, grated
2 Tbsp chopped parsley
Salt & freshly cracked black pepper

Combine all of the ingredients together.

Chili Stuffed Peppers
Servings: 1
Cal: 602

Chili Stuffed Pepper
1 tsp vegetable oil
1/2 cup diced onion
1 garlic clove, minced
1/2 cup ground turkey
2 tsp chili powder
1/2 cup canned kidney beans, rinsed & drained
1 cup canned diced tomatoes
1 red pepper, halved & seeds removed (leave green stems on)
Salt & freshly cracked black pepper
2 Tbsp shredded cheddar cheese
Cilantro to garnish

In a large skillet over med-high heat, heat oil. Add onion & cook for 1 to 2 min. Add garlic & cook until fragrant. Add turkey & continue to cook until it is no longer pink. Season with chili powder. Add beans & diced tomatoes. Cook until the mixture has thickened slightly, about 4 to 5 min. Season with salt & pepper to taste.

Preheat the oven to 375ºF.

Place red pepper halves into a baking dish. Fill each pepper half with chili mixture. Top with cheddar cheese & bake until peppers begin to soften, about 15 to 20 min.

Garnish with fresh cilantro.

Cilantro Lime Rice
3/4 cup cooked white rice
1/2 lime, zest & juice
1 Tbsp chopped cilantro
Salt & freshly cracked black pepper to taste

Combine all of the ingredients in a bowl.

Healthy Chickpea & Dill Salad
Servings: 1
Cal: 439

Marinated Dill Pickle Chickpeas on Spinach
1 cup canned chickpeas, rinsed & drained
1/4 cup diced cucumber
1/4 cup diced celery
2 Tbsp finely diced dill pickles
1 Tbsp minced red onion
1 Tbsp dill pickle brine
1 Tbsp olive oil
1/2 tsp Dijon mustard
1 tsp chopped dill
2 cups baby spinach
Salt & freshly cracked black pepper to taste
Lemon wedge for garnish

Combine all of the ingredients in a large bowl. Mix well. Allow chickpeas to sit for at least an hour in the fridge before serving over  baby spinach.

Protein-Packed Tuna Salad
Servings: 1
Cal: 418

Tuna Salad
1 can of tuna, drained
1 Tbsp minced red onion
1/2 tsp lemon pepper seasoning
2 Tbsp mayonnaise

Combine all of the ingredients together in a bowl.

Crunchy Romaine Salad
2 cups chopped romaine lettuce
2 radishes, thinly sliced
1/4 cup sliced celery

Place the romaine into a serving dish. Top with radishes & celery.

Sides
Hard boiled egg
Lemon wedge

Healthy Beef & Broccoli
Servings: 1
Cal: 518

Beef & Broccoli Stir-Fry
1/3 cup beef broth
1 Tbsp soy sauce
2 tsp hoisin sauce
1 tsp cornstarch
1 garlic clove, minced
1/2 tsp grated ginger
1 tsp sesame oil or vegetable oil
1 (4-ounce) striploin or sirloin steak, thinly sliced
1 cup broccoli florets
1/4 tsp sesame seeds
1 green onion, sliced on the bias

In a small bowl, whisk together broth, soy sauce, hoisin sauce, cornstarch, garlic & ginger. Set aside.

In a large wok or skillet, heat oil over med-high heat. Add steak & cook, tossing often until it is almost cooked through, about 3 min. Add broccoli to the pan & pour over the sauce. Cover pan & cook until broccoli is bright green & tender crisp, about 2 to 3 min.

Garnish with sesame seeds & green onion.

Rice
3/4 cup cooked white rice

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3 Easy Pie Recipes | Thanksgiving 2017

Homemade Pie Crust
Homemade Pumpkin Pie Spice
Thanksgiving Recipes
Holiday Recipes

Frequently Used & Favorite Items
Leaf Cookie Cutters

Pecan Pie
1 premade pie crust
2 ½ cups pecan halves
¼ cup butter, melted
1 cup corn syrup
½ cup brown sugar, packed
3 eggs
1 tsp vanilla extract
Salt to taste

In a large bowl, whisk together eggs, brown sugar, corn syrup and melted butter. Stir in pecans. Transfer mixture to pie shell and bake at 350ºF for 40-45 minutes, or until top is golden. If you find that the crust is browning too quickly, carefully tent a piece of aluminum foil over the top. Make sure the foil isn’t touching the pie filling. Allow pie to cool completely before serving.
Enjoy!

Apple Pie

1 premade pie crust
1 premade pie dough
7-8 granny smith apples, peeled, cored and chopped
½-¾ cup brown sugar, depending on sweetness of apples
2 tsp cinnamon
2 tbsp flour
1 egg, whisked (for egg wash)
1 tbsp sugar, for sprinkling (optional)

In a large bowl, coat apple slices with brown sugar, cinnamon and flour. Mix well. Pour apple mixture into pie shell and egg wash the visible pie dough. Top with rolled out pie dough and egg wash. Sprinkle over sugar and cut 2 holes in the top of the pie to allow steam to escape. Bake at 350ºF for 45-50 minutes, or until crust is golden and apples have softened.
Enjoy!

Spiced Maple Pumpkin Pie
1 premade deep dish pie shell
14 oz pumpkin purée, canned
2 eggs
½ cup brown sugar
½ cup whipping cream
2 tbsp sour cream
2 tbsp maple syrup
2 tbsp pumpkin pie spice (http://bit.ly/1W0Vi0x)
⅛ tsp cayenne (or to taste)
Salt to taste

In a large bowl, whisk all ingredients together. Pour into pie shell and bake at 350ºF for 40-45 minutes. Cool completely before serving.
Enjoy!

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