Dutch Baby Pancake

photo credit: http://whatscookingamerica.net/Eggs/GermanPancake.htm

6 eggs
1 cup milk
1 cup whole wheat flour or whole grain pancake batter
1/4 cup granulated sugar
1 teaspoon vanilla extract
4 T butter

Preheat oven to 450 degrees.  Place the oven rack on the middle rack of the oven. Place a large, cast iron skillet in the oven until hot and sizzling. While pan is heating, prepare your batter.

In a large bowl or blender, beat the eggs until light and frothy.  Add milk, flour, sugar, and vanilla extract. Beat for 5 minutes more. The batter will be thin, but very smooth and creamy.

Pull out the oven rack with pot holders and add the butter to the skillet.  Be very careful because the pan will be super hot, so I don't touch it directly at all.  

In a minute, open the oven door and tilt the pan, evenly coating the bottom of the pan with the butter.  Pour the prepared batter into the hot skillet, all at once, and immediately return the skillet to the oven.  Bake for 15 mins.

Collard Greens

image credit: http://www.foodnetwork.com/recipes/paula-deen/collard-greens-recipe.html

olive oil
1/2 to 1 whole onion, chopped

10 oz frozen collards

1-2 cloves garlic

1/2 tsp salt

red pepper flakes

1 tsp maple syrup

Saute onion on medium heat in a tablespoon of olive oil. Once onion is soft, add the collards. When they are almost defrosted add the garlic, salt, and red pepper flakes, careful to stir frequently so the garlic doesn't burn. After a few minutes add a very light drizzle of maple syrup to add a touch of sweetness.

Blueberry Oatmeal Muffins

photo credit and recipe adapted from: http://www.skinnytaste.com/2012/03/insanely-good-blueberry-oatmeal-muffins.html 

1 1/2 cups oatmeal
1 cup milk
1/3 cup turbinado sugar
1/2 cup coconut oil
2 eggs
1 tsp vanilla extract
1/2 cup whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup fresh or frozen blueberries
baking spray

Preheat oven to 350°. Line a muffin tin with liners. Place oats in a food processor or blender and pulse a few times. Soak oats in milk for about 30 minutes.

In a medium bowl combine sugar, oil, eggs, and vanilla; mix well.

In a third bowl combine whole wheat flour, salt, baking powder, baking soda and whisk to combine.

Combine oats and milk with sugar/oil mixture and mix well. Slowly add in the dry ingredients and mix until just incorporated. Fold in blueberries.

Spoon into the muffin tin and bake for 26 minutes. Enjoy!!

Braised Beef

photo credit: http://www.fearlesshomemaker.com/2011/10/red-wine-braised-beef-stew

recipe adapted from: http://allrecipes.com/recipe/veal-stew-2/

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 pounds beef stew meat
1 (8 ounce) can tomato sauce
1/2 cup red wine
salt and pepper to taste

In a large pot, heat oil over medium heat. Add onions; cook until onion is tender. Then add garlic and saute for 1 minute.
Add meat to the pot, and brown evenly.
Stir in tomato sauce and wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 2 hours or until tender.

Optional: You can add large chunks of carrots and potatoes in the last hour of cooking.

Apple, Cheddar, Walnut Salad

photo credit: http://www.alaskafromscratch.com/2011/11/04/apple-cheddar-green-salad-with-balsamic-vinaigrette/

greens of choice (I like baby spinach or baby lettuce)
sharp cheddar cheese, cubed
chopped apple
chopped walnuts
dressing of choice (I like balsamic vinaigrette or just olive oil and honey)

Toss ingredients and serve!

Mediterranean Crunch Salad

adapted from: http://www.wholefoodsmarket.com/recipe/mediterranean-crunch-salad

Ingredients

1 (15-ounce) can garbanzo beans

1 small cucumber, chopped

1 cup chopped broccoli florets

1 cup grape tomatoes, halved

1 cup finely sliced kale, tough stems removed

1/2 cup finely chopped red onion

3 or more tablespoons chopped Kalamata olives

1 small garlic clove, minced

½ tsp dried parsley

½ tsp dried thyme

salt, pepper, olive oil, and vinegar to taste (can also add feta or blue cheese)

Method

Combine all ingredients in a large bowl.

Whole-Wheat Calzones

photo credit: https://www.flickr.com/photos/adashofsass/6315492273/

Trader Joe's whole wheat pizza dough

tomato sauce

mozzarella cheese

other toppings of choice (pepperoni, sauteed spinach/onion/garlic/red pepper/sundried tomato)

Roll out dough, fill with toppings and fold over. Bake at 425 for 15 minutes and enjoy. :)

Greens, Quinoa, Caramelized Onion, Cranberry, and Almond Salad

photo credit: http://adriahope.com/2013/10/04/kale-and-quinoa-salad/

salad greens of choice

cooked quinoa

caramelized onions (I saute them over low-med heat with a little butter or olive oil and 1/2 tsp brown sugar)

dried cranberries

roasted, lightly-salted almonds

balsamic dressing (I make my own using EVOO, balsamic vinegar, and honey)

Mix ingredients in desired proportions and serve!

Classic Chili

image and recipe courtesy of McCormick

1 pound grass fed ground beef
1 package Original McCormick Chili Seasoning Mix
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (15 to 16 ounces) kidney beans, rinsed and drained
1/2 cup water
toppings of choice (shredded cheddar cheese, scallions, and tortilla chips are our faves)

1) Brown meat in large skillet or pot on medium-high heat.
2) Stir in seasoning packet, tomatoes, beans, and water. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Serve with assorted toppings if desired.

Chocolate Chip Banana Bread

photo credit: http://www.whatthehartlikes.com/2012/10/choc-chip-banana-bread-recipe.html

2 ripe bananas, mashed

2 eggs

½ cup coconut oil

¼ cup milk, buttermilk, or yogurt

1 teaspoon vanilla

1¾ cups whole wheat pastry flour

1/2 cup sugar

1 teaspoon baking soda

½ teaspoon salt

2/3 cup chocolate chips

Preheat oven to 350 F. Spray loaf pan or 8x8 pan with non-stick spray. Combine all dry ingredients and wet ingredients in two separate bowls except chocolate chips. Lightly mix, just until incorporated.  Then add the chocolate chips and mix briefly. Transfer to prepared pan. Bake until top is golden brown and splits slightly, about 50 mins for the loaf pan and 30 mins for the cake pan.

Scallion Fried Rice

photo credit: http://www.seasaltwithfood.com/2011/03/scallion-and-ginger-fried-rice.html

adapted from cooksmarts.com

4 cups cooked brown rice

1 bunch of scallions, chopped; white and green parts separated

olive oil

3 eggs, beaten

2 cups of frozen mixed veggies (a mix with peas, carrots, green beans, corn, and edamame is great)

2 T soy sauce

¼ tsp white pepper

½ tsp turbinado sugar

Heat a wok over medium heat. Add in 1 tsp oil, heat, and then add the white parts of the scallions. Saute scallions for about 15 seconds and then add the beaten eggs. Scramble with a wooden spoon.

When eggs are lightly scrambled, add in rice, frozen vegetables, soy sauce, white pepper, and sugar. Toss until all ingredients are warmed through. Season to taste with any of the seasonings. Mix in green parts of the scallions.

Indian Spiced Roasted Veggies

adapted from cooksmarts.com

2 cups chicken stock

1 T butter

1.5 cups dry whole wheat couscous.

olive oil

1 head of cauliflower, chopped

1 lb sweet potatoes, peeled and cubed

1 can garbanzo beans

1.5 cups frozen peas

1 tsp cumin

1/2 tsp cinnamon

½ T coriander

1 T turbinado sugar

Preheat oven to 500 degrees.  Cook couscous in broth and butter according to package directions.  Drizzle olive oil on cauliflower and sweet potatoes and toss to coat, then roast on a sheet pan until vegetables are beginning to turn golden brown.  On a second sheet, drizzle olive oil on the garbanzos and peas, toss to mix, and roast until garbanzos are turning golden brown.  Add roasted vegetables and beans to cooked couscous and sprinkle on spices and sugar.  Mix and enjoy!

Salmon Salad

photo credit: http://eating-made-easy.com/2010/10/18/salmon-salad-the-cheap-easy-way-to-eat-more-fish

6 oz canned wild salmon

2 T mayo

2 T sweet pickle relish

10-15 grinds of lemon pepper

Drain salmon and mix with other ingredients. I love Trader Joe's canned salmon as well as their lemon pepper!

Grilled Cheese

photo credit: http://aliciatasteslife.wordpress.com/2012/03/03/grilled-cheese-quest-grahamwich

grass fed butter
whole grain bread
cheddar or another cheese, sliced

Spread butter on one side of each slice of bread.  Heat a non-stick griddle pan on medium heat.  When pan is warm, place a slice of bread (butter side down) on the pan and the cheese slices on top of the bread.  When cheese is starting to melt, place the other slice of bread on top of the cheese (butter side up), and then flip over so that the buttered side is down.  Cook until golden brown on both sides.

Simple Steak

steak (I like Trader Joe's Grass Fed Strip Loin Steak)
spices of choice (sea salt and pepper; lemon pepper and seasoning salt; etc)


Preheat oven to 425.  Place steak on a foil-lined pan and sprinkle spices generously on both sides.  For medium-well steak (how my kiddos generally like it, feel free to cook for less time), cook for 12 mins on one side. Then flip and cook for 10 mins on the other.  When you remove the pan from the oven, crumple the foil loosely around the steak to make a little tent for it which helps seal in moisture while it cools.

Spinach, Slaw, Red Pepper, and Cucumber Salad

photo credit: http://www.kalynskitchen.com/2012/01/slow-cooker-recipe-for-spicy-ground.html

baby spinach

broccoli slaw or coleslaw

red pepper, chopped

cucumber, chopped

sunflower seeds

Toss all ingredients together in desired proportions and enjoy!

Breakfast Burritos

photo credit: http://www.asweetpeachef.com/breakfast/homemade-breakfast-burritos

For each burrito:

1 whole grain tortilla

1 slice bacon

1-2 scrambled eggs

cheddar cheese, grated or thinly sliced

hash browns*

Place all ingredients inside tortilla and enjoy!

*I either purchase pre-shredded, frozen potatoes and fry in olive oil, salt, and pepper or make them homemade (shred or finely chop potatoes and onion and roast at 400 with salt, pepper, and a generous amount of olive oil).

Guacamole

photo credit: http://www.iwashyoudry.com/2011/02/23/fresh-guacamole

3-4 ripe avocados

1/2-1 lime (depending on size), juiced

2 garlic cloves, minced or 1/2-1 tsp garlic powder

1/2 tsp sea salt

1/2 small onion, chopped

1 tomato or 5 cherry tomatoes, seeded and chopped

1/3 cup cilantro leaves, chopped

Mash avocado, leaving some chunks.  Add lime juice, garlic, and salt and stir, then add onion, tomato, and cilantro. Taste and adjust seasonings if necessary.  Make as close as possible to serving time (no more than 15-20 mins is ideal).

Quesadillas

photo credit: allrecipes.com/Recipe/Farmers-Market-Vegetarian-Quesadillas/Detail.aspx?event8=1&prop24=SR_Title&e11=quesadilla&e8=Quick%20Search&event10=1&e7=Recipe&soid=sr_results_p1i16

whole wheat tortillas
cheese, sliced or shredded
any desired add-ons: grilled/roasted chicken or steak, beans, roasted vegetables (peppers, zucchini, yellow squash, red onions, mushrooms, etc)

Preheat oven to 425 degrees. Place tortillas on foil-lined pan.  Sprinkle on cheese and add any toppings desired on top of the cheese.  Bake until cheese is melted, then fold over the quesadilla. Serve with salsa or guacamole if desired.

Vegetable Stir Fry

photo credit: http://theliteratechef.com/2012/01/13/vegetable-stir-fry

12 oz fresh organic broccoli florets

1 lb fresh organic green beans, ends cut off and cut in half

1 pack (18oz) Trader Joe's Asian Vegetable Stir Fry mix

olive oil

1/3 cup teriyaki sauce (I like Soy Vay Veri Very Teriyaki)

3-4 T peanut butter

2 cloves of garlic

brown rice

Heat a large wok on medium to high heat and add several tablespoons of olive oil.  Once the oil is hot, add the fresh vegetables, stirring periodically to promote even cooking. When they are about halfway done add the teriyaki sauce and peanut butter, making sure to mix in the peanut butter throughout.  Continue to stir and add the garlic.  The vegetables will cook down substaintially but still retain some crisp.  Serve over brown rice.

Simple Broiled Chicken

photo credit: http://goldilocksfindsmanhattan.com/2008/05/06/fettuccine-alfredo-with-broiled-chicken-breast/

chicken breasts

seasoning salt or seasoning of choice

Spray a foil-lined pan with cooking spray, place chicken on top.  Sprinkle chicken with seasoning salt. Broil right next to flame for 10 mins on one side, flip, and add seasoning salt to the other side and then broil for 5 more mins (this is for thicker pieces--for thinner pieces of chicken, broil for less time).  Let chicken cool and add to salads, pasta or other dishes.

Baked Zucchini Chips

photo credit: http://vittlesandbits.blogspot.com/2012/03/baked-zucchini-chips.html

zucchini

olive oil cooking spray

salt

Preheat oven to 400 degrees.  Cover baking sheet with foil or parchment paper.  Lightly spray sheet with cooking spray.  Slice zucchini thinly and place on foil.  The most important thing is not the exact thickness of the zucchini but rather that the pieces are uniformly cut so they don't cook at different rates.

Spray the tops of the zucchini slices lightly with cooking spray.  Sprinkle with salt or another spice of choice (such as seasoning salt); since these shrink down so much with baking, use less than you think you need.  Bake for approx 12-15 minutes, checking frequently.

Simple Salmon

photo credit: http://beingtylerflorence.blogspot.com/2011/05/recipe-12-salt-and-pepper-salmon.html

salmon, lightly patted dry with a paper towel

butter

spices of choice (salt and pepper or Montreal steak seasoning or lemon pepper, etc)

Preheat oven to 400 degrees.  Place foil on baking pan and salmon (skin side down) on top of foil.  Melt several tablespoons of butter and brush onto the top of the salmon.  Sprinkle seasoning on salmon and bake for 20-25 mins depending on thickness.

Note: I've occasionally made this recipe by broiling on one side for 8 mins, flipping, and then broiling for 6 mins on the other side. Also works great!

Spaghetti with Meat Sauce

photo credit: http://theitaliankitchenelp.com/ItalianKitchenMobile/DinnerLaPasta.html

whole wheat spaghetti
1 lb grass-fed ground beef
two 25 oz jars of pasta sauce*
Parmesan cheese

Cook pasta according to package directions.  Brown beef in a large pot. Once browned, add both jars of sauce and allow to simmer covered for 30-60 minutes. Serve sauce atop pasta and sprinkle Parmesan cheese on top if desired.


*I like Trader Joe's Organic Vodka sauce and Trader Joe's Organic Spaghetti Sauce with Mushrooms.

Schnitzel

photo credit: http://youngwifey.wordpress.com/2012/10/04/oktoberfest-hanchen-schnitzel

several chicken breasts, patted dry and pounded thin
salt
flour
egg
panko breadcrumbs
olive oil

Lightly salt chicken, then dunk in flour, then egg, and then breadcrumbs.  Fry in olive oil. Bake in oven at 350 degrees for 15-20 minutes to fully cook through.

Alternative recipe: use half almond meal/flour and half parmesan cheese instead of breadcrumbs.

Lactation Cookies

photo credit and recipe adapted from: http://thehumbledhomemaker.com/2011/06/homemade-lactation-cookies.html

1 1/2 cup whole wheat flour
1 cup ground flax seed
2/3 cup turbinado sugar
1 tsp baking soda
1 tsp salt
1 tsp cinnamon

3/4 cup peanut or almond butter
1/2 cup coconut oil
3 T brewer’s yeast
1/3 cup water
2 tsp vanilla
2 large eggs

1 3/4 cup rolled oats
1 cup semisweet chocolate chips
1 cup chopped walnuts

Preheat oven to 350.  Mix the first set of ingredients in a medium bowl.  Mix second set of ingredients in a large bowl (you may have to microwave the nut butter and coconut oil for a minute to make them mixable).  Incorporate dry ingredients into wet and stir to mix.  Add final three ingredients. Form into balls, press down, and bake for 12-15 mins.

Garlic Parmesan Kale Pasta

photo credit and recipe adapted from: http://www.budgetbytes.com/2013/10/garlic-parmesan-kale-pasta/

2 T olive oil

2 T butter

8-10 oz baby kale, prewashed and chopped

16 oz whole wheat pasta

3 cloves of garlic

5 oz shredded Parmesan cheese

1/2 tsp salt

black pepper and red pepper flakes to taste

1) Saute kale in olive oil and butter until wilted.  In the meantime, start boiling water for pasta.

2) Break the pasta in half and cook according to package directions.

3) When kale is wilted, add garlic and spices (salt and black and red pepper).

4) Add drained pasta to kale and then add cheese, tossing to coat.

Light Chocolate Banana Milkshake

photo credit: http://www.allproscience.com/content/46-chocolate-banana-smoothie

6 oz milk
1 tablespoon cocoa powder
1/2 frozen banana
1/4 tsp vanilla or almond extract
two handfuls of ice cubes

Blend first four ingredients well. Then add ice and blend for about 20-30 seconds more.

Veggie Lasagna

adapted from Weight Watchers Last Minute Lasagna: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=50517

photo credit: http://img4-1.myrecipes.timeinc.net/i/recipes/ck/05/04/lasagna-ck-1041905-l.jpg

1 tablespoon olive oil

3/4 cup grated carrots

1 large red pepper, chopped

2 cloves garlic

10 oz chopped frozen spinach (or another green like baby kale), thawed and drained

15 oz ricotta cheese

6 oz part-skim mozzarella cheese, shredded

1/2 cup shredded or grated Parmesan cheese 

1 tsp garlic powder

1 tsp dried oregano

1 egg

26 oz tomato sauce

8 oz no-boil whole wheat lasagna noodles

Preheat oven to 375°F.

Saute carrots and red pepper in olive oil until soft.

In a large bowl, combine spinach, ricotta, mozzarella, Parmesan, garlic powder, oregano and egg. Fold in carrots and pepper once cool.

Spread 1/2 cup of tomato sauce on the bottom of a 9- x 13-inch casserole pan. Arrange a layer of lasagna noodles over the sauce and spread half the cheese mixture over the noodles. Pour 1 cup of tomato sauce over the cheese mixture. Repeat the layers, ending with a layer of lasagna noodles topped with the remaining tomato sauce.

Cover pan with aluminum foil and bake for 45 minutes. Uncover and bake for another 15 minutes. Remove and let sit about 10 minutes before serving.