Pancake Mini Muffins

INGREDIENTS:

3 overripe bananas, smashed
3 eggs
3 cups Kodiak Cake pancake mix
1 1/2 cups milk

DIRECTIONS:

Combine all ingredients in a stand mixer or by hand in a large bowl.  Scoop into a greased mini muffins pan.
Top with cinnamon sugar, blueberries, chocolate chips. oatmeal.


 Bake at 350 degrees for 12-14 minutes, until a toothpick comes out clean.

7 Days of Pre-made, drop into the blender-Green Morning Smoothies!

What I did for 1 week PREP today:
(You can use ANY favorite combo of fruits or make these for any # servings/days -adjust!)

2 servings per day for 1 week:

• 7 or more gallon Ziploc Freezer bags, large tupperware containers, OR large glass canning jars (if you have freezer space…can reuse ziplocs the next week, to prevent waste)
  Add to EACH Packet:
• 1 cup fresh baby spinach (freezes very well) AND 1/2 cup organic chopped kale
• 1 cup organic berries of choice
• 1 sliced banana
• optional: a handful of organic green grapes
• Directions:
  1. Seal, place in FREEZER immediately.
  2. When ready to prepare, place packet ingredients in a high powered blender.
  3. You may need to chop banana into smaller pieces.
  4. Add 1 cup liquid; such as cold water, unsweetened coconut milk, almond milk…etc.
  5. These are best used within 30 days once frozen. .

THAI CHICKEN BUDDHA BOWLS

THAI CHICKEN BUDDHA BOWLS

Healthy, hearty and nutritious bowls filled with whole grains, plenty of veggies, and a simple peanut sauce that is absolutely to die for!

INGREDIENTS:

• 1 cup farro
• 1/4 cup chicken stock
• 1 1/2 tablespoons sambal oelek (ground fresh chile paste)
• 1 tablespoon brown sugar
• 1 tablespoon freshly squeezed lime juice
• 1 pound boneless, skinless chicken breast, cut into 1-inch chunks
• 1 tablespoon cornstarch
• 1 tablespoon fish sauce
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 shallot, minced
• 1 tablespoon freshly grated ginger
• Kosher salt and freshly ground black pepper, to taste
• 2 cups shredded kale
• 1 1/2 cups shredded purple cabbage
• 1 cup bean sprouts
• 2 carrots, peeled and grated
• 1/2 cup fresh cilantro leaves
• 1/4 cup roasted peanuts

FOR THE SPICY PEANUT SAUCE

• 3 tablespoons creamy peanut butter
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon reduced sodium soy sauce
• 2 teaspoons dark brown sugar
• 2 teaspoons sambal oelek (ground fresh chile paste)

DIRECTIONS:

1. To make the spicy peanut sauce, whisk together peanut butter, lime juice, soy sauce, brown sugar, sambal oelek and 2-3 tablespoons water in a small bowl; set aside.
2. Cook farro according to package instructions; set aside.
3. In a small bowl, whisk together chicken stock, sambal oelek, brown sugar and lime juice; set aside.
4. In a large bowl, combine chicken, cornstarch and fish sauce, tossing to coat and letting the chicken absorb the cornstarch.
5. Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden, about 3-5 minutes. Add garlic, shallot and ginger, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in the chicken stock mixture until slightly thickened, about 1 minute; season with salt and pepper, to taste.
6. Divide farro into bowls. Top with chicken, kale, cabbage, bean sprouts, carrots, cilantro and peanuts.
7. Serve with spicy peanut sauce.

---

Instant Pot Steel Cut Oats

Serves about 6-8


INGREDIENTS:

2 Cups steel cut oats
5 cups water

DIRECTIONS:

Combine oats and water in an instant pot

Set to cook on high pressure for 4 minutes.

After it comes to pressure and cooks, let it de-pressureize for about 20 mins.

Relase any remaining pressure and stir.

Serve with toppings of your choice.

HAM, EGG AND CHEESE BREAKFAST QUESADILLAS

Meal prep ahead of time so you can have breakfast done right every morning! Less than 300 calories per serving!

INGREDIENTS:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 cup diced ham
• 1 cup chopped broccoli florets
• 4 large eggs, lightly beaten
• Kosher salt and freshly ground black pepper, to taste
• 2 green onions, thinly sliced
• 4 4-inch whole wheat tortilla
• 1/2 cup shredded reduced fat cheddar cheese
• 1/2 cup raspberries
• 1/2 cup blueberries
• 4 tangerines, peeled and segmented

DIRECTIONS:

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Heat olive oil in a large skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute. Stir in ham and broccoli until broccoli is tender and bright green, about 3-4 minutes.
3. Add eggs to the skillet and cook, stirring gently using a silicone or heat-proof spatula, until they just begin to set; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes. Stir in green onions.
4. Layer half of each tortilla with the egg mixture; sprinkle with cheese. Fold in half and place onto the prepared baking sheet.
5. Place into oven and bake until the cheese has melted, about 5-6 minutes.
6. Place quesadillas, raspberries, blueberries and tangerines into meal prep containers.*

NOTES:

*Refrigerate for up to 3 days. The quesadillas can be reheated in the microwave in 30-second intervals until heated through.

Secret Ingredient Smoothie

You will never know this smoothie is packed with healthy ingredients because it is SO delicious! It is a favorite at our house, even the kids love it! 

Course Drinks

Cuisine American

Keywords smoothie, smoothie recipe

Prep Time 5 minutes

Total Time 5 minutes

Servings 1

Calories 283 kcal

Ingredients

• 1 1/4 cups unsweetened vanilla almond milk
• 1 banana peeled (fresh or frozen)
• 1 cup frozen blueberries
• 1/2 cup frozen cauliflower florets
• 1 cup packed spinach leaves
• 1 teaspoon chia seeds
• 1 teaspoon ground flaxseed
• 1 scoop vanilla protein powder optional

Instructions

1. Place the milk, banana, blueberries, cauliflower, spinach, chia seeds, ground flaxseed, and protein powder, if using, in a blender. Blend until smooth. If the smoothie is too thick, you can add a little more milk or water and blend again until desired consistency is reached. Pour into a glass or two glasses and serve immediately.

Nutrition Facts

Secret Ingredient Smoothie

Amount Per Serving (1 g)

Calories 283Calories from Fat 54

% Daily Value*

Total Fat 6g9%

Sodium 449mg19%

Potassium 863mg25%

Total Carbohydrates 55g18%

Dietary Fiber 11g44%

Sugars 30g

Protein 6g12%

Vitamin A59.4%

Vitamin C71.3%

Calcium44.2%

Iron11.5%

* Percent Daily Values are based on a 2000 calorie diet.

Mom's 7 layer dip & new one

1 can (10oz) bean dip
1 can (20 oz) refried beans
2 large ripe avocados, mashed & salted
2 tsp lemon juice
1 c sour cream
1/2 c mayo
1 pkg. taco seasoning
4 tomatoes, diced
1 can sliced black olives
Green onions, sliced
Shredded cheddar cheese
Corn chips


Mix together bean dip & refried beans. Spread out onto a big plate or dish. Mix avocado with lemon juice. Put on top of beans. Mix sour cream, mayo & taco seasoning. Spread on top of beans. Put tomatoes, olives, green onions and cheese on top.

THE BEST 7-LAYER DIP

YIELD:  10-12 SERVINGS

 

PREP TIME:  40 MINUTES

 

TOTAL TIME:  40 MINUTES

INGREDIENTS

BEAN LAYER:

•  30-ounce can (about 3 1/2 cups) refried beans (see note)
•  1/2 cup green or red salsa 

GUACAMOLE (SEE NOTE):

•  3-4 medium ripe avocados
•  1-2 tablespoons fresh lime juice
•  1/4 cup finely chopped cilantro
•  Salt and pepper to taste

SOUR CREAM LAYER:

•  1 1/2 cups sour cream
•  1/2 teaspoon chili powder
•  1/4 teaspoon cumin
•  1/4 teaspoon dried oregano
•  1/4 teaspoon garlic powder
•  1/4 teaspoon salt
•  Pinch of black pepper

OTHER LAYERS:

•  1 1/2 cups finely shredded Mexican blend cheese (monterey jack + cheddar)
•  1 cup chopped tomatoes (see note)
•  1 cup sliced olives
•  1/4 cup finely chopped green onions or chives

INSTRUCTIONS

1. For the bean layer, mix the refried beans and salsa together until creamy and smooth. Evenly spread in a 9X13-inch (or slightly smaller) dish. 
2. For the guacamole, mash the avocados, lime juice, cilantro and salt and pepper together until desired consistency (for this recipe, I like the guacamole mostly smooth with just a few small chunks). Spread the guacamole evenly over the refried beans.
3. For the sour cream layer, stir together the sour cream and all the seasonings until smooth and evenly combined. Spread evenly over the guacamole, covering completely all the way to the edges so the guacamole doesn't turn brown.
4. Sprinkle the cheese evenly over the sour cream followed by the tomatoes, olives, and green onions (or chives). 
5. Serve immediately, or cover and refrigerate until ready to serve. The dip can be made 8-12 hours in advance (and probably longer, although it might get a bit liquidy from the tomatoes if refrigerated longer than that). 

NOTES

Refried Beans: this is my favorite homemade refried beans recipe.

Salsa: use a brand of salsa you like the flavor of (and choose a heat you are comfortable with). This is my favorite homemade salsa. For storebought I like the Herdez or Trader Joe's brands.

Guacamole: if you want to use a premade/storebought guacamole, you'll need 1 1/2 to 2 cups.

Tomatoes: I like to use roma or cherry tomatoes since they are less liquidy than other varieties of tomatoes.

HTTPS://WWW.MELSKITCHENCAFE.COM/THE-BEST-7-LAYER-DIP/

Homemade Root Beer Ice Cream

 Root Beer Ice Cream

• 4 cups cream
• 4 cups whole milk
• 2 cups sugar
• 2 Tablespoons The Big H Root Beer Extract

Combine and mix the above ingredients and then pour into your homemade ice cream maker and turn until the mixture becomes ice cream. Enjoy!

Homemade Root Beer

Carbonated with dry ice and ready to enjoy in just 15 minutes.

Making delicious homemade root beer with The Big H Root Beer Extract is as easy as ABC

1. Add sugar and The Big H Root Beer Extract to cold water and mix thoroughly in an open food-safe container. Do not cover the container with a lid while preparing root beer since pressure created may cause the container to explode.
2. Add dry ice to the mixture in a well-ventilated area and stir frequently to prevent dry ice from clumping to the bottom of the container. Continue to stir until all of the dry ice has dissolved. For root beer slushes add slightly more dry ice. (Dry ice is available at most grocery stores.) Preparation time: 15 minutes. Making the root beer is half the fun!
3. Enjoy!

To make one gallon:

• 4 quarts (16 cups) cold water
• 2 1/2 cups (1 1/4 pounds) sugar
• 2 tablespoons (1/4 bottle) The Big H Root Beer Extract
• 1 pound broken dry ice

To make two gallons:

• 8 quarts (32 cups) cold water
• 5 cups (2 1/2 pounds) sugar
• 1/4 cup (1/2 bottle) The Big H Root Beer Extract
• 2 pounds broken dry ice

To make four gallons:

• 16 quarts (64 cups) cold water
• 10 cups (5 pounds) sugar
• 1/2 cup (one bottle) The Big H Root Beer Extract
• 4 pounds broken dry ice

FARMER"S

1 bottle root beet flavoring

5 gallons water

5 lbs sugar

5 lbs dry ice

Mix frist 3 ingredidnets. Add dry ice about 30 mins before serve. 

Poppy Seed Bread

INGREDIENTS

Bread:

•  3 cups flour
•  1/2 teaspoon salt
•  1 1/2 teaspoons baking powder
•  3 eggs
•  1 1/8 cups cooking oil
•  2 1/4 cups sugar
•  1 1/2 cups milk
•  1 1/2 Tablespoon . poppy seeds
•  1 1/2 teaspoons almond extract
•  1 1/2 teaspoons vanilla extract
•  1 1/2 teaspoons butter flavoring extract (or 1 1/2 tsp melted butter can be substituted)

Glaze:

•  1/4 cup orange juice
•  3/4 cup sugar
•  1/2 teaspoon almond extract
•  1/2 teaspoon vanilla extract
•  1/2 teaspoon butter flavor extract (or 1/2 tsp melted butter can be substituted)

1. For the bread: Preheat oven to 350 degrees. Mix all of the ingredients together. Pour into greased and floured baking pans. Makes 6 small loaves or 2 large loaves. Bake at 350 for 50-60 minutes for large pans and less for smaller pans. If you have a dark metal pan make sure to bake it for less time at a lower temperature. I overdid this batch a little bit because I used a dark pan. I like the disposable foil bread pans the best.
2. For the Glaze: Pour all ingredients into a small saucepan and let cook on stove on medium heat until sugar dissolves. Remove bread from pans and pour glaze over warm bread. Use knife or spatula to bring the glaze that has run off up and over the warm bread until it stays on.