dairy-free corn chowder

Creamy, rich, bacon-y, comforting...  delicious corn chowder, with no dairy in it!!

I am not eating dairy right now.  Hopefully just for one month, but maybe for the duration of Sweet Girl's nursing time...  we'll see.

Anyways, I have been craving all things dairy, of course, and I was so excited when my sweet friend Amy shared her dairy-free corn chowder recipe with me!  (Which, I believe, is a variation of her just-as-sweet mom, Dawn's, regular corn chowder.)

I was nervous, to say the least, but I trust Amy and I knew she would not steer me wrong.  (And she didn't!  This was delicious and SO rich and creamy tasting!) 

I changed things up a bit, of course, but the credit still fully goes to Amy, since I would have never tried making a dairy-free chowder without her help!

Thanks Amy!

Dairy-Free Corn Chowder Recipe
serves 4-8

Ingredients:
1 pound bacon, diced
1 large onion, chopped
2-4 stalks celery, chopped
2 cloves garlic, minced
4 baked potatoes, peeled & diced
3 cups unsweetened almond milk
3 cups chicken stock
2 cans cream-style corn
2 cups frozen or fresh corn
salt & pepper, to taste
1-2 teaspoons chipotle or cayenne pepper, to taste
2 tablespoons cornstarch
2-3 tablespoons masa harina (corn flour), optional
1-2 green onions, sliced, optional

Directions:
In a large dutch oven, fry the bacon over medium heat, stirring often, until nice and golden.  Remove the bacon with a slotted spoon and set aside.

Pour off all but 2 tablespoons of the bacon grease, turn the heat up a little higher and then dump in the onions and celery, sautéing until soft.  Stir in the garlic for a few seconds, and then stir in the potatoes and let them brown for 5 minutes or so.

Dump in the rest of the ingredients, including the reserved bacon, and stir well to combine.  Heat to just a light boil and then reduce the heat to low, cover, and simmer for 30 minutes or longer.

A few minutes before serving, mix the cornstarch with a few tablespoons of cold water.  Slowly drizzle this mixture into the soup, while stirring constantly, and then continue to simmer for a few minutes until the soup has thickened to your liking.  (Stir in the masa harina now too, if you are using it!)

Serve with a bit of extra bacon and green onions for garnish, if you'd like!

hearty beef & bean soup... on the stovetop or in the slow cooker!

Tender, melt-in-your mouth chunks of beef, with a flavor-packed broth and a bunch of beans, veggies and potatoes.  This is a perfect hearty fall soup for these chilly evenings that are approaching!

I think I could eat soup every day and not get tired of it.  Soup is definitely near the top of my list of all-time favorite foods...  but oddly enough I always forget how much I love it until I am eating it.

I'm actually pretty sure I've never met a soup I didn't like.  Obviously some are more loved than others, but I love soup in every form.  Thin, thick, creamy, brothy, meaty, light...  There are just so many amazing options, it never gets old for me.

This soup started out as a clean-out-the-fridge dinner, but as ingredients got thrown into the pot I realized how tasty it was getting.  By dinner time, I knew I had to share this with you and will definitely be making it again!

I absolutely love the beef in here.  Tender, juicy and packed full of flavor...  so comforting and satisfying!

Hearty Beef & Bean Soup Recipe

Ingredients:
2 pounds beef stew meat, trimmed into bite-size pieces
2 tablespoons bacon fat or olive oil
1 large onion, chopped
2 large carrots, chopped
2 long celery stalks, chopped
2 cloves garlic, minced
1 large baking potato, raw or leftover baked, chopped
3 cans beans, rinsed (I used 2 black & 1 garbanzo!)
4 cups beef or chicken stock
4 cups water
1 tablespoon worcestershire sauce
1 bay leaf
1 teaspoon chipotle chile powder
1/2 teaspoon ground cumin
salt & pepper, to taste

Directions:
In a large stockpot or dutch oven, heat the bacon fat (if you don't have any, olive oil will work) over medium-high heat.  Sauté the onion, carrots and celery until soft and slightly browned.  Stir in the garlic and sauté for a minute or two until very fragrant.

Push the veggies all to the sides and dump the meat into the center to brown a little before adding in the rest of the ingredients.

Bring everything to a boil, then cover and reduce the heat to low.  Simmer for as long as possible for best results, but at least 6 hours if you are using regular stew meat.

This is a soup that tastes better the longer it simmers.  You could even start it one night and reheat it the next for amazing results!

OR brown all the veggies and meat and then dump it and everything else into the slow cooker on low for 8-12 hours for an almost hands-free meal.  Yum!

roasted cauliflower and chicken mac & cheese

I guess you could just call this a casserole, but it is full of noodles and a creamy, rich cheese sauce, so in my book it's a mac & cheese!

The roasted cauliflower & chicken add a ton of healthy flavor to this dish, and the noodles and gooey cheese sauce give you the satisfying comfort-food we all crave.

This was one of the best meals I have made in a long time (and not just because I haven't been cooking lately!)...  I think I ate half the pan myself!

If you don't have or don't care for curry, leave it & the lemon juice out.  It will still taste great, I promise.

My favorite part of this dinner:  Letting my toddlers steal 'bites' of my dinner - that they thought was just a big bowl of mac & cheese - and enjoying the fact that they were actually eating cauliflower and chicken!

Roasted Cauliflower and Chicken Mac & Cheese Recipe
inspired by Go Bold With Butter

Ingredients:
8oz penne pasta
2 cups cooked, diced chicken (cheater-chicken, leftovers, boiled, etc.)
4 cups cauliflower florets (about one medium head)
1 garlic clove, minced
1 tablespoon melted butter, coconut oil, or olive oil
salt & pepper
3 tablespoons butter
1/2 large onion, chopped
3 tablespoons flour
2 cups chicken stock
1 cup whole milk (or 1/2 cup lowfat milk + 1/2 cup heavy cream)
salt & pepper
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon nutmeg
1/2 teaspoon curry powder, optional
juice of one lemon, optional
2 cups shredded cheese (I like a combination of cheddar and monterey jack)
1/2 cup shredded cheese

Directions:
Preheat the oven to 400ºF.  Butter a 9x13" baking dish and set aside.

Toss the cauliflower florets with 1 tablespoon melted butter or oil, salt & pepper to taste.  Spread evenly onto a rimmed baking sheet and roast in the oven for 15-20 minutes, until tender and starting to turn golden.

Cook the noodles according to package directions and set aside.

Meanwhile, in a large saucepan, melt the butter over medium-high heat.  Sauté the onion until soft, about 5-10 minutes.  Sprinkle the flour evenly over the top and then cook, stirring continuously, until lightly golden brown.

Whisk in the stock & milk, a little bit at a time, until smooth and combined.  Stir in the seasonings & lemon juice and simmer, stirring occasionally, until slightly thickened.

Once the mixture is thick enough to coat the back of a spoon, turn off the heat and stir in the cheese until melted and smooth.

Toss in the cooked noodles, chicken and roasted cauliflower to combine.  Taste for seasoning, adjust as desired, and dump into the greased baking dish.  Sprinkle the remaining 1/2 cup cheese evenly on top.

(*If you are going to freezer-meal this dish, stop here - cover well with foil and plastic wrap and then freeze.  When ready to use it, thaw slightly and add an additional 15-20 minutes to the baking time!)

Reduce the oven temperature to 375ºF and bake the dish for 35-45 minutes or so, until golden and bubbly.

a few of my favorite things...

I was looking through some past recipes yesterday and I realized I definitely have some favorites when it comes to food that I share here and with friends.

Specifically mac & cheese, fruit crisps/crumbles, and brownies!

I have several variations of these in my recipe book, I never get tired of them, and I'm always excited to try new variations!

I decided to do a count for fun, and I have 9 Mac & Cheese recipes...

          pasta dogs with cheese sauce
          spicy baked mac & cheese
          baked buffalo chicken mac & cheese
          super-creamy stove top mac & cheese
          3-cheese baked mac & cheese
          baked quinoa 'mac & cheese'
          creamy stove top mac & cheese for two
          baked butternut squash and bacon mac & cheese
          & almost Beecher's famous mac & cheese!

9 fruit crisp/crumble recipes...

          raspberry rhubarb crumble
          rhubarb crumble & make-ahead crumble topping mix
          berry peach crisp
          cardamom peach blackberry crisp
          apple crisp yogurt parfaits
          fresh peach raspberry cobbler
          almond berry crumble, gluten free
          peach blueberry crumble
          & peach raspberry crumble pie!

and 12 Brownie recipes!

          fudgy dark chocolate brownies
          mexican hot chocolate brownies
          caramel peanut butter Snickers brownies
          fudgy York peppermint patty brownies
          pink & brownies, for my love
          fudgy chocolate chip cookie dough brownies
          candy bar brownies
          mocha fudge brownies
          fudgy Andes mint brownies
          triple chocolate peppermint brownies
          chewy lemon bars (lemon brownies)
          & toasted coconut Samoas brownies!

Have you tried any of these?  Which are your favorites?

Or even better, do you have a favorite mac & cheese, brownie or fruit crisp recipe I should try?  Like I said, I never get tired of trying new kinds!!

pasta with lemon browned butter & fresh dungeness crab

Sometimes you just need a quick meal to throw together on a hot summer day. Something that doesn't take a lot of thought, prep or time.

Ok...  so I know fresh crab is not a regular feature on most people's dinner menus.

But, I am lucky enough to live on Washington's Olympic Peninsula, where Dungeness Crab abound in the waters just minutes from my house!

And not much makes my day brighter than when my sweet husband walks in the door with 2 or 3 beautiful Dungeness Crab...  and then happily cracks it all for me!  (Seriously, he actually enjoys it!)

This pasta is also great by itself, or with some grilled chicken or steak, so don't be put off by the crab if you don't have it or don't like it...  give this delicious dinner a try.  It's a hit with kids and adults alike!

Maybe you'll be lucky enough to hear "What did you do to this butter?  It's amazing!", like I did!

Pasta with Lemon Browned Butter & Fresh Dungeness Crab Recipe

Ingredients:
1 pound pasta, cooked according to package directions
1/2 cup butter
1 large clove garlic, smashed
1 large lemon
salt & pepper, to taste
1-2 tablespoons chopped fresh italian parsley
fresh cracked Dungeness crab meat, optional of course

Directions:
While the pasta is cooking, melt the butter with the smashed garlic clove in a large pan over medium heat.

Continue to cook the butter, swirling it occasionally, until it starts to get very fragrant and turns golden brown.  Immediately remove from the heat, remove the garlic clove (throw it away) and stir in the lemon juice and the cooked pasta.  Toss well to coat.

Season to taste with salt & pepper (& crushed red pepper flakes if you'd like!) and toss in the chopped parsley just before serving with the crab (or whatever meat you're having!) on top!

Enjoy!

almost Beecher's famous mac & cheese

Because you can never have too many great mac & cheese recipes in your back pocket...

And because Beecher's mac & cheese was really my first glimpse into the world of amazing mac & cheese...

And because I don't live 5 minutes away from Beecher's anymore...

I finally made their famous mac & cheese.

(Last week.  Not yesterday.  Yesterday I did nothing but snuggle my sweet  brand-new baby!)

And yep, it's as good as I remembered it!

Better, of course, if I could splurge and use real Beecher's cheese in it, but since I have Tillamook on hand, Tillamook is what I used.

This mac & cheese is creamy, rich, smooth and a tiny bit spicy.

Not too spicy though.  Don't let the spice scare you, it's just a hint...  but the chipotle chili powder is a must for this dish!

Almost Beecher's Famous Mac & Cheese Recipe
adapted from Beecher's via Martha Stewart

Ingredients:
1 pound penne pasta, or other short pasta
1/4 cup butter
1/3 cup flour
3 cups milk
3 1/2 cups shredded sharp white cheddar cheese (aged Tillamook is great here!)
1/2 cup monterey jack cheese (or mozzarella or more cheddar if that's all you have)
3/4 teaspoon salt
1/2 teaspoon chipotle chili powder
1/4 teaspoon garlic powder
for the topping:
1/2 cup shredded cheddar cheese
1/2 cup jack, mozzarella or more cheddar cheese
1/4 teaspoon, or so, chipotle chili powder

Directions:
Preheat the oven to 350ºF and butter a 9x13" baking dish.

Cook the pasta, according to package directions, about 2 minutes less than done.

Meanwhile, in a large pan, melt the butter over medium heat.  Whisk in the flour and cook, stirring constantly, until light golden brown.  Slowly whisk in the milk and cook, stirring until thickened...  up to 10 minutes.

Turn off the heat and stir in the cheeses and spices until smooth.  Stir in the noodles and pour into the buttered baking dish.

(*If you are making this dish ahead, stop here, cover with foil and place in the fridge or freeze!)

Sprinkle evenly with the cheeses and a bit of chipotle powder and bake for 25-30 minutes, until bubbly and golden!

cheesy chipotle barbeque meatloaf

So, when I realized this week that Baby Girl really could show up at any time now, I decided to finally do a mini freezer-cooking marathon.

One of the easiest things I made was meatloaf...  one of my favorite comfort foods that no one else in my family seems to care much about!

But, since I am the pregnant one and doing all the work, I decided to go with my own cravings this time.

The rest of the family won't starve, that's for sure!

I did try to make things a little more fun though, but making barbeque meatloaf laced with a nice kick of chipotle chili pepper and lots of chunks of mozzarella cheese.

I think my family might actually get a little excited about this meatloaf!

(Which is a good thing, since we have at least 2 meals worth in the freezer now!)

Cheesy Chipotle Barbeque Meatloaf Recipe

Ingredients:
3 pounds ground beef
1 cup barbeque sauce, divided (1/2 cup + 1/2 cup)
1 teaspoon chipotle chili powder
1 teaspoon garlic powder
salt & pepper
1 large onion, finely chopped
2 eggs
1/2 cup bread crumbs or cracker crumbs, optional
1 1/2 cups diced mozzarella cheese

Directions:
Place all the ingredients, except for 1/2 cup of the barbeque sauce, into a large bowl.  Quickly and gently mix all the ingredients together with your hands until everything is mixed.  Don't over work the meat or it will get tough!

Shape into loaves (this will make 2 large loaves, or 5-6 small loaves) and brush the tops with the remaining barbeque sauce.

Bake at 350º for 45-75 minutes, depending on the size of the loaves, until the meat is cooked through.

If you want to freeze some of the loaves (I freeze half to two-thirds of them, depending on how many people I am feeding with the first meal!), wrap them in foil unbaked and place them in a ziploc bag.

'eat your greens!' smoothies

Yep.  That's what I'm calling these.  Because my kids won't eat leafy greens any other way.

They're toddlers, they're picky, and greens are just not on the list of 'acceptable' foods in their minds.

But I refuse to give up, which is where these smoothies come in.

Fresh leafy greens, yogurt, oats, fruit...  These smoothies do the trick every time.  I can fill them with as much green stuff as I want, and the kids have yet to turn them down.

And that makes this mama-heart happy!

(Especially when I am very pregnant, very tired, and really not wanting to cook...  which seems to be the case more and more these days.)

I use the oats primarily to bulk up the smoothie so I feel better about serving it to my kids as a meal.  Feel free to leave them out if you want, but you won't even know they're in there!

And if you think you're kiddos (or yourself) will be turned off by the color, use mostly dark berries for a nice purple smoothie.

*By the way, these smoothies freeze great...  so if you don't drink them all up at one sitting, throw the rest in the freezer and thaw overnight in the fridge the next time you want them!

'Eat Your Greens!' Smoothie Recipe
serves 3-4

Ingredients:
2-3 cups frozen fruit (strawberries, berries, banana, mango...  whatever you like!)
1 cup plain greek yogurt
1/4 cup old fashioned oats
1/2-1 cup juice or water
3-4 handfuls mixed greens or spinach

Directions:
Place the fruit, yogurt, oats and 1/2 cup of water/juice into your food processor.  Process until very smooth, streaming in more liquid if needed so it's not too thick.

Take off the lid and add in the greens, filling the processor as full as possible...  it will blend down into nothing, don't worry!  Puree again until as smooth as you'd like, adding more greens if you couldn't fit them all in at first.

Taste for sweetness and thickness and add a bit more juice or water and a touch of honey if needed.

Serve to your kids and smile when they ask for more!

the best homemade nachos

Since I just seem to have no motivation to cook these days...  and even when I do get the urge, everything falls apart...  we have been having a lot of simple dinners lately.

Chili, Hot Dogs, Eggs, Nachos...

Fortunately we love nachos and these really are the best.

Yes, I said the best.  I know that is a very subjective word, but for us this is it.

A perfect meal, with every crispy chip full of flavorful meat, beans & veggies...

topped with a whole bunch of really good cheese...

and baked to perfection!

Of course this is best topped with sour cream and chopped avocados or homemade guacamole, but the basic sprinkling of salsa is what we end up having most of the time.

You really can't go wrong with homemade nachos...  top them with your favorite things and enjoy a great meal in minutes!

Sweet Anna's Homemade Nachos Recipe

Ingredients:
tortilla chips (your favorite...  we like Kirkland Signature)
finely chopped onion
finely chopped jalapeños
finely chopped olives
black beans, rinsed and drained well
grilled chicken, chopped
cheddar cheese and/or pepper jack cheese, shredded
fresh salsa (your favorite kind!)

Directions:
Preheat the oven to 400ºF.  Line a large baking sheet with foil and spread out the tortilla chips as evenly as possible in one layer.  Try not to let them pile up so that each chip gets it's own toppings.

Sprinkle the onion, jalapeños, olives, beans and chicken evenly over the chips.  Then top generously with shredded cheese and bake for 10-15 minutes, until the cheese is melted and golden.

Serve with salsa - of course - and sour cream, avocados or guacamole if you like them.  Enjoy!

baked butternut squash and bacon mac & cheese

Butternut squash is not something I usually crave.

I just don't ever walk by it in the grocery store and think 'man, I've gotta have some of that!'

But...  when it shows up in my kitchen (from a farm-share or Bountiful Baskets, for example) I always end up enjoying it much more than I expected!

This recipe is a perfect place to put your butternut squash.  Especially if you've never tried it or if you're not sure if you like it.

Cheesy, gooey, creamy mac & cheese, with a lovely sweet background from the squash.  You really can't go wrong with this dish!

Especially with all that bacon...  how could it not be good?!

(And the healthy squash cancels out all the other not-so-healthy stuff right?  Right??)

Oh, and in case you were wondering...  this earned rave reviews from 10 year old Navy, who was completely convinced it would be disgusting!

Baked Butternut Squash and Bacon Mac & Cheese Recipe
adapted from How Sweet It Is
serves 6-8

Ingredients:
1 butternut squash, peeled & cut into about 2" pieces
2-3 tablespoons olive oil
salt & pepper, to taste
1 teaspoon ground nutmeg
1 lb penne (or other short) pasta
4 tablespoons butter
1 large onion, chopped
1 clove garlic, minced
2 tablespoons flour
1 cup milk
1/2 cup heavy cream
4oz cream cheese
1 cup crumbled bacon
1 cup shredded cheddar or mozzarella cheese, divided (1/2 cup + 1/2 cup)
1 cup freshly grated parmesan cheese, divided (1/2 cup + 1/2 cup)
crushed red pepper flakes or cayenne pepper, to taste

Directions:
Preheat the oven to 400ºF and line a large rimmed-baking sheet with foil.

Toss the butternut squash with the olive oil and salt, pepper & nutmeg until evenly coated.  Place in the oven and roast for about 45 minutes, stirring once after about 20 minutes.

Once the butternut squash is golden and tender, remove it from the oven.  Dump it into a large bowl and mash well with a potato masher until fairly smooth;  Set aside.

Cook the noodles according to package directions.  Meanwhile, heat a large saucepan over medium-high heat and melt the butter in the pan.

Stir in the onions with a bit more salt & pepper and let cook, stirring occasionally until the onions are soft and just starting to brown a bit on the edges.

Stir in the garlic and cook for about 30 seconds, then whisk in the flour and cook, stirring often, for about 2 minutes.

Reduce the heat to low and stir in the milk, cream and cream cheese, stirring occasionally to let everything melt and warm up.  Stir in the butternut squash purée, taste for seasoning and turn off the heat.

Once the noodles are cooked, scoop out about 1 cup of the pasta water and set aside.  Drain the noodles and toss them into the pan with the sauce, adding as much of the reserved pasta water as you need to coat the pasta evenly.

Stir in the crumbled bacon and 1/2 cup of each cheese and then dump everything into a buttered 9x13" pan.

Toss the remaining cheeses together and sprinkle them over the top of the pasta.  Bake for 20-25 minutes until everything is bubbly and golden on top!

easy, homemade man chili

I kind of hate to admit this, but there are just some things that my husband does better than me in the kitchen.

And I have to say it, chili is definitely a win for him!

Maybe it's because he has just eaten a lot more chili in his life, but I can never quite seem to keep mine from being too...  different.

I can't leave well enough alone, and in many cases that's ok, but for a good, classic man-chili, simple is better!

Andrew made a huge pot of this last week and we finished it off in a matter of days.

And last night, we (and by we, I mean my pregnant chili-craving self) decided he should make another big pot!

You could definitely cut this recipe in half if you don't want a large amount, but this is a great dish to feed your freezer with for future meals... so why not get out the big pot and have another meal waiting for you?

Oh, and the spice measurements?  Totally subjective.  We like things spicy around here, so we use quite a bit.  If you're making this for the first time, or you're just not sure, start small and you can always add more later!

Andrew's Easy Homemade Man-Chili Recipe

Ingredients:
2 pounds ground beef
1 large onion, chopped
8 cups (or 4-15oz cans or 2-28oz cans) tomato sauce
8 cups (or 4-15oz cans) beans (we like 2 kidney, 1 pinto and 1 black or garbanzo!)
1/4 cup chili seasoning (your favorite brand, or homemade)
salt & pepper, to taste
chipotle or cayenne pepper, to taste
chopped fresh or canned jalapeño peppers, to taste

Directions:
In a large dutch oven or stockpot, brown the beef: breaking it apart into large chunks and cooking until there is no more pink.  (You don't want to break up the meat into tiny bits, thick chunks the size of your thumb or a bit larger at the smallest!)  As the meat cooks and browns, season it with salt & pepper and about half of the chili seasoning blend.

Here's the trick for the onions:  Add them a little bit at a time, starting with when you brown the meat, and saving a little bit for the very end, so that there are different textures of onions all throughout the chili.  Some bits will be very soft and sweet and others will have a little more bite to them!

(If your meat is on the fattier side, drain off some of the excess fat before continuing.)

Once the meat is cooked through, stir in the rest of the ingredients.  Bring everything to a boil and then cover and simmer on low as long as you'd like!  (Chili only tastes better the longer it simmers, so this is a perfect meal to make a day or two before and reheat in the slow cooker!)

Serve hot with shredded cheese, sour cream and corn chips if you're like me...  or eat it plain if you're a purist like my husband!  :o)

Enjoy!

sirloin steak & veggie kabobs, gluten free

I know this is kind of a cheater recipe, but it's one that I want to share because it is so easy and simply delicious, for everyone...  gluten-free-eaters or not!

Allegro marinades are one of the few kinds of gluten-free marinades I can find easily at my small-town grocery store.  I'm guessing if I can find it in mine, you can find it in yours!

I loved the flavor, and the simplicity of dumping out a bottle is wonderful!

Yes, throwing together a marinade from-scratch can be easy enough in itself, but sometimes I just don't want to have to think about if onemorething is gluten free or not, when my brain is just tired.  :o)

Disclaimer:  This post is not an 'official' review. Allegro doesn't know anything about me, I just found their product, loved it and wanted to share it with you!

Gluten Free Sirloin Steak & Veggie Kabobs Recipe

Ingredients:
3 pounds beef sirloin steaks
2 large onions
2 large bell peppers
1 bottle Allegro Original Marinade
metal or wooden skewers (if wooden, soak for at last 30 minutes before using!)

Directions:
Cut the steaks into about 2" cubes, trimming off any excess fat as you go.  Place all the cubes into a gallon-sized ziploc bag and pour in the whole bottle of Allegro gf marinade.

Marinate at least 30 minutes at room temperature, or up to a day in the fridge.  Remove the meat from the fridge at least 30 minutes before grilling if it has been chilled.

Cut the onions into quarters, and trim the bell peppers and cut them into about 2" pieces.  You can also add mushrooms and other veggies here...  whatever you like on your skewers!

Thread the meat and veggies alternately onto the skewers, beginning and ending with the meat.  When they are all ready, grill them on a fairly hot grill with the lid closed until the meat is cooked to your liking and the veggies are tender.

Serve with rice!

sesame orange meatballs

I am a huge asian-food fan.  I have loved pretty much everything I have ever tasted, and orange chicken is no exception!

I wanted to make meatballs for dinner the other day but I wasn't in the mood for my usual meatballs and gravy, and kept coming up short on new ideas...

My sweet friend Charisa and I were sitting at the kitchen counter trying to decide what direction to take them when we found a bottle of Panda Express Orange Sauce that I had bought at Costco a while ago, and these delicious little bites where born!

These sweet, savory, asian meatballs would also be great made with ground turkey or chicken!

Sesame Orange Meatballs Recipe
serves 4-6

Ingredients:
2 pounds ground beef
1 large egg
1/4 cup prepared orange sauce*
2 tablespoons flour
2 tablespoons minced dried onion
1 teaspoon garlic powder
salt & pepper, to taste
1/2 teaspoon sesame oil
1/2 teaspoon ground or freshly grated ginger
*more orange sauce to heat and serve the meatballs with

Directions:
Preheat the oven to 425ºF.  Line a rimmed baking sheet with foil and set aside.

In a large bowl, gently and quickly mix together all of the meatball ingredients with your hands.

Form the mixture into golf-ball-sized balls and place them on the baking sheet.  (The easiest way to do this is with clean hands dipped in cold water in between formings!)

Bake for 35-45 minutes, until the meatballs are golden and no longer pink in the center when you cut one in half.

***This is the place to stop if you are making these ahead of time or to stock your freezer.  Cool the meatballs completely and then place them in a single layer in freezer-safe Ziploc bags and freeze for up to 3 months!***

When you are ready to serve them, heat the meatballs covered in more of the orange sauce in a dish in a 350ºF oven or in a saucepan over medium heat until heated through.

Serve with rice and your favorite veggies!

baked quinoa mac & cheese

For some reason, I always seem to forget about quinoa.  And then I am pleasantly surprised every time I remember to make something with it again.

This quinoa 'mac' & cheese was such a delicious treat!

I saw the idea and knew that it was something my mac & cheese loving family had to try right away...  And I'm so glad we did!

It was a hit with everyone except picky 3 year old Bjørn, who I'm sure just wouldn't eat it because he saw me make it (He doesn't like to know what's in his food!).

This dish has all the rich, gooey flavor of your favorite mac & cheese with a whole lot less guilt in a healthy, protein-packed punch.

If you've never tried quinoa before, because you're not sure how you'd like it...  this recipe would be a great place to start and give it a try!

Baked Quinoa 'Mac' & Cheese Recipe
adapted from Monica Nelson Fitness
serves 4-6, and can be easily doubled into a 9x13" pan!

Ingredients:
1 tablespoon olive oil
1-2 cloves garlic, minced
3/4 cup quinoa, rinsed well and drained
1 1/2 cups chicken stock
salt & pepper
1/2 teaspoon onion powder
1 large egg
3/4 cup milk
2 cups shredded cheese (cheddar & pepper jack are great!)
1 cup shredded cheese, for topping

Directions:
Heat the oil in a medium skillet.  Sauté the garlic for a few seconds and then add in and sauté the quinoa for about 5 minutes, stirring occasionally.

Add in the chicken stock, salt & pepper, and onion powder, stirring well.  Bring to a boil, then reduce the heat to low, cover tightly and simmer for 15-20 minutes, until most of the liquid has been absorbed.

While the quinoa is cooking, preheat the oven to 350ºF and lightly grease an 8" or 9" square baking dish.

When the quinoa is done, let it sit off the heat for about 5 minutes while you whisk together the egg and milk in a small bowl.  Quickly stir the liquid into the pan of quinoa with the 2 cups of cheese and dump it all into the prepared baking dish.

Sprinkle the remaining cheese over the top and place in the oven to bake for 25-35 minutes, until the cheese is bubbly and golden brown!

spicy pesto chicken with wilted fresh baby spinach

This meal was a delicious surprise born out of necessity.

I need to eat more greens and protein for this baby and I have been having a hard time doing that.  Nothing sounds or tastes good.

Until this, that is!

I made my homemade pesto sauce, but loaded it up with crushed red pepper flakes because I love a kick.

Then I warmed some of it up on the stove with some grilled chicken breast and tossed in a ton of fresh baby spinach until it was all coated and jut barely wilted with the warm pesto sauce.

I was so worried that all would be able to think about was the noodles that I was wishing were on my plate with this, but I didn't miss them at all!  In fact, I made it again the next day and ate it twice!!

Try this sometime if you need a good protein/greens meal and are getting tired of cold salads like I am!  :o)

Spicy Pesto Chicken with Wilted Fresh Baby Spinach Recipe
serves 2

Ingredients:
1/4 cup or so homemade spicy pesto sauce*
1 chicken breast, grilled or sautéed and sliced
3-4 large handfuls fresh baby spinach

Directions:
In a large pan over medium heat, warm the pesto sauce and chicken together.  Once they are both nice and warm, toss in the spinach, turning and stirring often until coated with the pesto sauce and just as wilted as you like (I prefer mine barely warmed, and not too soft!)

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*Spicy Pesto Sauce Recipe

Ingredients:
2 cups packed fresh basil leaves
1/4 cup toasted pine nuts
1 garlic clove
1 teaspoon red pepper flakes, to taste
1/2 cup (or so) extra virgin olive oil
salt & pepper, to taste
1/2 cup fresh grated parmesan cheese

Directions:
In your food processor, place the basil, toasted pine nuts, garlic, and red pepper flakes. Pulse until everything is finely chopped.

Turn the food processor on and slowly stream in the olive oil until you have a smooth, creamy consistency.
Store any leftover in a small jar in the fridge with a thin layer of olive oil poured on top.

Or you can freeze leftover pesto to use later!