Protein Waffles

Waffles are a great breakfast food, but if you don't add a little protein into the mix, they can leave you feeling hungry again much too early in the day.  These waffles have 175 calories per serving, plus 19g of carbs, 8gg of protein, and 7g of fat.  If you add in some yogurt or spread with some peanut (or other nut) butter, you can increase the protein further.  Plus, they're delicious!

Protein Waffles
(14 servings)

1 very ripe medium banana
1 c. 2% milkfat cottage cheese
1 c. unsweetened applesauce
1 1/2 c. milk
3 eggs
1 t. vanilla
1/4 c. coconut oil

3/4 c. oat flour
1/2 c. hemp hearts
1 1/4 c. flour
4 t. baking powder

In a blender, combine all wet ingredients (listed before break).  Add in half of dry ingredients, pulse a few times to incorporate, then add rest of dry ingredients and blend.  Allow batter to rest about 5 minutes.  Heat and grease waffle iron.  Makes 7 round Belgian waffles (14 servings).

**If you don't have hemp seeds/hearts, increase oat flour to 1 1/4 c. total.  Or substitute whole wheat flour for the oat flour.  Omitting the hemp seeds will change the protein and fiber content.  You must have 2 1/2 cups of dry flour for the batter.

Sweet and Tangy Meatballs

As promised, I'm writing about another of my freezer cooking recipes.  I do want to state out-right that I didn't find a flaw with the recipe, just that for our family, the recipe just doesn't seem to fit us well.  I will definitely use this recipe for entertaining (read: Super Bowl-type party), but I will not be adding it into my regular rotation.  Though the kids absolutely loved it, I just don't find it versatile enough to be a meal staple for us.

Sweet and Tangy meatballs
1 bottle barbeque sauce
1 bottle/jar of (grape) jelly
40 meatballs
1 c. chopped onions

Combine all ingredients and divide between two bags.  Lay flat to freeze.  Cook in crockpot on low for 2-4 hours.  Serve with rice or noodles.

Lazy Day Stew

This is one of the previously mentioned freezer meals as well.  If you want to see any of the meal recipes in their original format, please follow the links in my original freezer meals introductory post. This recipe was very hearty and flavorful; I served it with pasta to soak up some of the juices and my husband said it was even better the next day as leftovers for his lunch.  The original recipe calls for potatoes, but I omitted them from my freezer bags in order to have more versatility.  I figured I could always throw potatoes into the crockpot if I wanted it to be an actual stew.  This recipe makes two freezer meals - divide evenly between two gallon-sized zip-top freezer bags, and lay flat to freeze.

Lazy Day Stew
4 lbs cubed stewing beef
10 oz pkg dried lima beans
2 15-oz cans tomato sauce (one in each bag)
2 Tbs. brown sugar (one in each bag)
4 c. baby carrots, sliced
2 c. onions chopped
2 c. celery chopped
2 t. minced garlic
2 large or 4 md. bay leaves
2 tsp. seasoning salt
2 c. water/broth (1 c. per meal, to be added at time of cooking)

Split between two bags.  Add 1 c. water/broth at time of cooking; cook on low 4-6 hours.  Serve as a soup, over noodles or rice, or with a big hunk of crusty bread for sopping up juices.

For a delicious, non-tomato based stew, check out my oven stew recipe!

Banana Oat Muffin

This post was inspired by a recipe from C&E.  I love some banana bread, but really, it's not the most healthy way to eat your fruit, what with all the sugar and oil.  Below, please find my adapted recipe.  And of course, enjoy!

Banana Oat Muffins
3 very ripe bananas
1 c. plain fat-free Greek yogurt
1 egg
3/4 c. honey
1 1/2 tsp. baking powder
3/4 t. baking soda
1/4 t. cinnamon
1/16 t. nutmeg
2 1/2 c. oats
Optional:
chocolate chips, walnuts, banana slices, nutella, or other toppers/mix-ins

In a blender or liquid-tight food processor, combine all ingredients except oatmeal.  Add in oats 1/2 c. at a time pulsing to incorporate.  For "lumpier" muffins, barely combine.  For a finer texture, combine well.  Pour into greased or lined muffin tin.  Bake at 400 degrees for 15-25 minutes.  Makes 12-18 muffins.

Pesto Pork

The original recipe calls for 4 boneless, skinless chicken thighs.  But I had a rolled pork roast (bought as part of a package of pork loin roasts) from Costco, so I decided to give this recipe a try with pork. I also used Costco pesto sauce, bought in the refrigerated section.  I would not recommend using a shelf-stable pesto with this recipe, mostly because those tend to be made from dried basil and consist mostly of oil.  Homemade pesto would be ideal, though I have to tell you that the Kirkland's Signature pesto is a very close second, in my book, to homemade.  If freezer cooking, double the recipe and divide between two gallon-sized freezer zip-top plastic bags.

Crockpot Pesto Pork
1 4-lb pork roast/pork loin
1/2 c. prepared pesto sauce
1/4 t. black pepper
1 tsp. minced garlic
1 c. chicken broth (add when putting into crockpot)

Place all ingredients in crockpot (if freezer cooking, no need to thaw ahead of time); cook on high for 5-6 hours.  Pork will shred easily with tongs.

I served ours with steamed broccoli and brown rice, both seasoned with my homemade seasoning salt.  We will definitely be able to get a second meal out of this.  Maybe pesto pork tacos....

Crockpot garlic beer chicken

If you're on pinterest, odds are that you've seen the pins for the garlic chicken (baked in the oven) and the crockpot beer chicken.  I've made each recipe separately, but I decided to mash them together this time, and let me tell you - the results were mouth-watering!

Crockpot garlic beer chicken
3 boneless skinless chicken breasts
1 12-oz. bottle of beer
3 cloves garlic, minced
herbs and salt and pepper to taste
1/2 large onion, cut into chunky rings

Spray crock with non-stick spray.  Place onion on bottom of crockpot and lay chicken on top.  Sprinkle with seasonings, pour beer over top, and top with garlic.  Cook on low for 6-8 hrs.

I tossed in some halved baby red potatoes to soak up the goodness and provide a ready starch for the meal.  I served steamed corn on the side.  If you don't serve the broth, ladle it out and freeze it in an ice cube tray to use to flavor other meals :)

Seasoning Salt

I love the zest added by a good seasoning salt blend.  Unfortunately, most seasoning salts on the market are more salt than seasoning, at least in my experience.  This mix has some zip to it, as well as a real depth of flavor.  If you like the zip, keep the tumeric.  If you're nervous about it having too much zip, decrease the amount of turmeric, but don't take it out entirely - it brings a nice dimension to the flavor that you won't regret!

Seasoned Salt
1 c. salt
4 T. sugar
4 T. black pepper
4 T. white pepper
1 T. paprika
1 t. turmeric
1 T. celery salt
1 T. onion powder
1 T. garlic powder
1 t. sage

Combine all ingredients in a large bowl.  Store in an airtight container.

*Recipe notes: I use an empty 8 oz. shaker from a store-bought seasoned salt brand to keep some in my cupboard.  The rest I store in an airtight jar I bought from Ikea.  With this recipe, I can fill the shaker 2.5 times, so you definitely get a lot of bang for your buck.  Use this in any recipe that calls for seasoned salt, as well as at the table in place of regular salt, should you so choose.  You do need to use a small-grained salt for this, not Kosher salt.  The Kosher salt will not mix well in this recipe and you will wind up with disproportionately flavored dashes.  If you are used to Lawry's seasoned salt (or similar) you will get much more flavor with this blend without all the saltiness.  Start out using this in smaller amounts - you can always increase the flavor, but you will be hard-pressed to decrease it once you've added it!  Enjoy friends!

Healthier Oven-fried Tilapia

My family and I love fish.  We especially love fish and chips.  But that isn't exactly the healthiest way to enjoy a lean protein.  I was trolling through the trillions of tilapia recipes online and I found several that had elements I liked.  So I decided to do what I do best - mash them up and make my own!  Below, please find my new favorite oven-friend fish recipe.

Healthier Oven-fried Tilapia
2 fillets tilapia, thawed and patted dry
2 Tbsp. Dijon mustard
1 c. panko bread crumbs
scant 1/16 tsp. chili powder
scant 1/8 tsp. (Hungarian) paprika
1 1/2 tsp. dried dill
1-2 tsp. (vegetable) oil

Line a large baking sheet with foil and drizzle with oil.  In a shallow dish, mix together bread crumbs, chili powder, paprika, and dill.  Coat tilapia fillets with mustard and then dredge in crumb mixture. Lay coated fillets on oiled baking sheet and loosely tent with foil.  Bake in a 425 degree oven 20-25 minutes, until fish is cooked through and flakes easily with a fork.

By Request! Green chile

Chile verde or green chile is something that is put on several different dishes in our former home state of Colorado.  Having spent a few years there, I fell in love with the yummy, smoky flavor; I even learned how to make green chile from a friend's mother.  This is a serious coupe all you chile verde lovers out there - the flavor of this is fantastic and only improves the second day!  This recipe will make you a fair-sized batch, but it is no big trick to double or triple it and freeze in quart bags to have on hand at any time you want.  It goes great on any Mexican fare you can think of, as well as eggs, steaks, chicken, pork chops - basically you name it and you can top it with green chile! ;)  This is also great meat-free.

Green Chile (chile verde)
3 4 oz. cans Ortega fire-roasted diced green chiles
1 4 oz. can Ortega diced jalapenos (this makes a decently zesty chile sauce, but if you want, you can dial back the spiciness by adding just a Tablespoon or two of the can instead of the whole 4 ounces)
2 Tbsp. cornstarch
1 c. chicken or vegetable broth
1 Tbsp. chili powder
1/2 tsp. cumin
1/4 tsp. ground coriander
1/2 tsp. paprika
salt and pepper to taste
1 lb. ground beef/turkey/chicken or 1 can cooked chicken shredded optional

If using meat, cook meat thoroughly and drain if needed.  In a large saucepan, combine chiles, jalapenos, chili powder, cumin, coriander, paprika, salt, and pepper.  Stir well.  Mix cornstarch with 1/4 c. of the broth well, then add starchy broth and remaining broth to pan.  Stir in meat and bring mixture to a boil; reduce heat simmer to desired consistency (I usually go about 10-15 minutes).  If you allow to thicken too much, add water to thin.

Simple French onion soup

Having my boys changed something with my taste buds and I absolutely love the taste of onions now, whereas before I hated them.  This is a recipe that I've adapted a bit from the Leinenkugel's recipe (which, by the way, was phenomenal!).  I made this for my in-laws while they were visiting, and since my father-in-law is lactose intolerant, I didn't carmelize the onions in butter.  What with all the cheese, I figured I could save him a little bit.  It is much easier to slice all the onions if you have a mandolin, but it is not necessary.

4-5 softball-sized sweet onions, thinly sliced
2 Tbsp. (olive) oil
2 quarts beef broth (could sub chicken)
1 tsp. thyme
1 tsp. tarragon
1 tsp. salt
1/2 tsp. pepper
4 large slices of French or sourdough bread, toasted
1 c. grated Gruyere (or Swiss) cheese

In a large pan, heat oil over low heat.  Add onions and stir occasionally - the carmelization will take upwards of 45 minutes.  The key is to go low and slow so the onions get a nice brown color to them - they will reduce drastically.  When onions are all carmelized, add broth to pan, as well as thyme, tarragon, salt, and pepper.  Stir to combine and then ladle into 4 oven-safe bowls or crocks.  Float bread on top of onions, top with grated cheese, and place on a foil-lined baking sheet.  Broil until cheese is melted and golden brown.  Serve hot and enjoy!

Breakfast cookies

I created this recipe in order to have something healthy and easy on hand for those hectic mornings.

1 c. (old fashioned) oats, pulsed into fine powder in blender or processor
3/4 c. oats
1/4 c. wheat germ (optional)
1 tsp. pumpkin pie spice
1 c. pumpkin purée
1 medium banana, sliced
1 tsp. vanilla
2 Tbsp. honey
2 eggs
Pinch salt
1/4-1/2 c. water
1/3 c. butterscotch chips (optional)

In blender, pulse 1 c. oats into fine powder. Transfer to mixing bowl; add remaining oats, wheat germ, and pumpkin pie spice. In blender add banana slices, vanilla, eggs, pumpkin purée, and salt. Pulse until banana is incorporated. Add a little bit of water and blend until smooth- you want the liquid to be about the consistency of a runny pudding. Add wet to dry and stir to combine. Drop dollops of batter about 3 Tbsp in size, and press with back of spoon to spread out in a cookie shape (these cookies don't rise and spread like traditional cookies). Bake about 20 minutes in a 350 degree oven. Let cool 10 minutes before eating or cool completely before storing in an airtight container.

For an even healthier option, replace the two eggs with 2 Tbsp. of unsweetened applesauce.

Hot ham and cheese party sandwiches

I made these for my son's second birthday party and they were a huge hit - everyone was asking me for the recipe.  Hint: make extra - they are a bazillion times more delicious as leftovers!

1 stick butter
2 tsp. Worchestershire sauce
2 Tbsp. brown sugar
2 tsp. Dijon mustard
1-12 oz. package of King's Hawaiian Sweet Rolls
1/2 lb. black forest ham, finely sliced
4 oz. Monterey Jack cheese
2 tsp. poppy seeds
raspberry preserves

In a microwave safe dish, cube butter and add Worchestershire sauce, sugar, and mustard.  Microwave in 30 second intervals, stirring often, until melted and well combined.  Leave rolls connected and slice through entire "loaf" to create a sheet of tops and bottoms.  Generously baste both sides of the rolls with the mustard glaze; layer with ham and cheese.  Place top sheet of rolls on top and baste tops with glaze.  Sprinkle with poppy seeds.  Bake in 350 degree oven, tightly covered, for 30 minutes.  Remove from oven, carefully slice, and serve hot!  Serve with warmed raspberry preserves on the side.

Oven stew

This is one of my favorite recipes from when I was growing up.  It is simple and tastes phenomenal.  I usually serve it over cooked egg noodles.  It does take some planning ahead as it has to cook for 3 hours.

1 lb. stew meat, trimmed
1 can cream of mushroom soup
1 packet Lipton's beefy onion soup mix
2 c. water

In a 2-quart greased covered-casserole dish, whisk together cream of mushroom soup, beefy onion soup mix, and water.  When thoroughly combined, add in stew meat, making sure to break up into individual pieces.  Cover with foil and then casserole lid.  Bake at 350 for 3 hours.  Serve hot.

Note: I don't like cream of mushroom soup, so I always make this with cream of chicken soup.  It doesn't taste weird, I promise, lol.

Empanadas

Most of you are probably familiar at least with what an empanada is - it is a folded pastry pocket with either a savory or sweet filling.  I discovered these while I was studying in Argentina and I love them.  Unfortunately, the only empanadas I have been able to find stateside here are nothing like the ones I grew to love while in Argentina.  Therefore, I was left to come up with my own.  I totally cheat and use crescent rolls.  Sue me.  Also, this recipe uses chicken, but these are equally delicious with ground beef.  The recipe originally calls for sliced green olives, but I omit those.  If they tickle your fancy, feel free to use them.

2 tubes crescent rolls
1 (rotisserie) chicken breast (from the deli), cooked and shredded
2 hard boiled eggs, diced
1 Tbsp. butter
1 medium onion, finely chopped
1 1/2 Tbsp. smoked paprika
2 tsp. cumin
1/8 tsp. cinnamon
salt and pepper to taste
1 egg, slightly beaten with 1 tsp. water (egg wash)

In a saute pan, melt butter; add onion and cook over medium-low heat until translucent and season with salt and pepper.  Add in chicken and stir to heat through.  Remove from heat and stir in paprika, cumin, cinnamon, and hardboiled eggs.  Spoon 1-2 tsp. of mixture into center of crescent roll triangle; fold over to create a pocket and press with a fork to seal the edges.  When all pockets have been formed, brush lightly with egg wash mixture.  Bake at 375 for roughly 20 minutes, until crusts are golden brown.  Serve hot.

Pumpkin chiffon cake

I am not a fan of pumpkin pie (*GASP*!), so I was excited to find this recipe.  I love pumpkin, but the custard of the pumpkin pie is just really too rich and heavy for my tastes.  I made this last year for Thanksgiving in lieu of a pie.  I was worried my dad would miss his usual pumpkin pie, but he loved this cake!  This gives you the same pumpkin flavor and spice from the traditional pie, but it's a much lighter dessert option.

1 c. flour
1 1/4 c. sugar
1 Tbsp. pumpkin pie spice (recipe follows)
1 tsp. baking powder
1/2 tsp. salt
4 eggs, separated, plus 5 egg whites, at room temperature
1 c. canned pumpkin puree
confectioner's sugar for dusting

Preheat oven to 325 degrees.  In a large bowl, whisk together the flour, 3/4 c. sugar, pumpkin pie spice, baking powder, and salt.  In a medium bowl, combine the egg yolks and pumpkin puree.  Stir the pumpkin mixture into the flour mixture until smooth.  Using an electric mixer with a whisk attachment, whip the remaining 9 egg whites at medium speed until foamy, about 2 minutes.  With the machine on, gradually add the sugar, increase the speed to high, and whip until stiff but still moist, about another 2 minutes.   Fold the whipped egg whites into the pumpkin batter carefully in four parts - fold each portion of whites in until no white streaks remain, being careful not to deflate the egg whites.  Gently transfer batter to a greased and floured Bundt pan.  Bake until springy to the touch and a toothpick inserted in the middle comes out clean, about 55 minutes.  Remove to a cooling rack and allow to cool completely.  If using a tube pan, invert pan after 5 minutes and allow to cool 90 minutes before removing from pan.  Dust with confectioner's sugar to serve.