Monster Muffins

Monster (Spinach) Muffins

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 3/4 cup sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 1/2 tsp. cinnamon
• 1/2 tsp. salt
• 1/4 cup canola oil
• 3/4 cup milk
• 1 (6oz) bag baby spinach
• 1/2 cup mashed bananas (1-2)
• 2 tsp. vanilla
• 1/2 cup mini chocolate chips

1. Preheat oven to 350 and line two 12-cup muffin pans with paper liners.

2. Whisk together dry ingredients in a large bowl (flours, sugar, baking powder, baking soda, cinnamon, and salt). Set aside.

3. In a blender, place oil, milk, and spinach. Blend on high for about 30 seconds or until pureed. Add banana and vanilla; blend.

4. Pour wet mixture into dry mixture and fold together with rubber spatula until completely combined. Add chocolate chips.

5. Fill muffin cups about 2/3 full and bake 18-20 minutes or until toothpick inserted into center comes out clean.

Sunbutter Energy Bites

INGREDIENTS

• ⅔ cup creamy sunbutter
• ½ cup semi-sweet chocolate chips
• 1 cup old fashioned oats
• ½ cup ground flax seeds
• 2 tablespoons honey

INSTRUCTIONS

1. Combine all 5 ingredients in a medium bowl. Stir to combine. Place in the refrigerator for 15-30 minutes so they are easier to roll.
2. Roll into 12 bites and store in the fridge for up to a week.

Lemon Garlic Parmesan Shrimp Pasta (one pot!)

25 mins

 

Lemon Garlic Parmesan Shrimp Pasta is made in just one pot and ready in 30 minutes! Fresh shrimp gets cooked in a buttery lemon garlic sauce and gets tossed in fresh parmesan cheese and pasta. It will become a new favorite!

Author: Alyssa

Serves: 6

INGREDIENTS

• 8 ounces Linguine Pasta
• 2 Tablespoons olive oil
• 6 Tablespoons butter
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1¼ pound large shrimp
• salt and pepper to taste
• 1 teaspoon italian seasoning
• 4 cups baby spinach
• ½ cup parmesan cheese
• 2 Tablespoons parsley, chopped
• 1 Tablespoon lemon juice

1. In a large pot cook the pasta in boiling water according to package directions. Drain and set aside.
2. Using the same pan, heat olive oil and 2 Tablespoons of butter. Add the garlic and red pepper flakes and cook until fragrant.
3. Add the shrimp and salt and pepper to taste. Cook until the shrimp start to turn pink. Add italian seasoning and spinach and cook until wilted.
4. Add the pasta back to the pot with the remaining butter, parmesan, and parsley. Still until mixed and butter is melted.
5. Add the lemon juice before serving and serve while hot.

From: https://therecipecritic.com/2016/08/lemon-garlic-parmesan-shrimp-pasta/

Crispy Parmesan Garlic Chicken and Zucchini

INGREDIENTS

• 2 Chicken Breasts, sliced in half, or 4 thin chicken breasts
• 8 Tablespoons butter, divided
• ½ cup Italian Bread Crumbs
• ½ cup plus 1 Tablespoon grated parmesan, divided
• ¼ cup flour
• 2 medium zucchini, sliced
• 2 garlic cloves, minced

INSTRUCTIONS

1. In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.
2. Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. Set aside on plate.
3. Add 2 Tablespoons of butter back to the skillet and saute the minced garlic for a minute. Add the zucchini to the skillet and saute until tender. Salt and pepper to taste and add some 1 Tablespoon parmesan. Add the chicken back to the skillet and heat for a minute or so. Serve immediately.

From: https://therecipecritic.com/2016/07/crispy-parmesan-garlic-chicken-zucchini/

Easy Salmon and Potatoes

Easy Salmon and Potato Foil Packets

YIELD: SERVES 2

 

TOTAL TIME: 30 MINUTES

 

PREP TIME: 5 MINUTES

 

COOK TIME: ABOUT 25 TO 30 MINUTES

INGREDIENTS:

• 1 medium potato, sliced into very thin rounds about 1/16th-inch thick, divided
• about 4 tablespoons olive oil, divided
• salt and pepper to taste, divided
• 2 salmon filets, about 6 ounces each
• 1 large orange, halved
• 1 lemon, halved

DIRECTIONS:

1. Preheat oven to 400F. To a 12-inch long sheet of foil (I use Reynold’s Heavy Duty Non-Stick), add half the potato slices in a pile in the center of foil. Slightly fan out the potatoes so air can circulate. Make sure potatoes are sliced very thin so they cook through in the same amount of time it takes the salmon to cook.
2. Evenly drizzle the potatoes with about 1 tablespoon of olive oil, season with salt and pepper, and repeat process with another sheet of foil and the remaining potato slices.
3. Top each pile of potatoes with 1 salmon filet.
4. Evenly drizzle each salmon filet with about 1 tablespoon olive oil.
5. Squeeze half the juice of the orange over one salmon filet and half the juice over the other filet.
6. Squeeze half the juice of the lemon over one salmon filet and half the juice over the other filet.
7. Season each salmon filet with salt and pepper.
8. Seal foil packets, making sure to tightly crimp the seams so the olive oil and citrus juices don’t leak. Place packets on baking sheet and bake for about 25 to 30 minutes. Carefully open one packet to check for doneness of both salmon and potatoes and if necessary, return to the oven for an additional 5 minutes, or until done.

From: https://www.averiecooks.com/2015/08/easy-salmon-and-potato-foil-packets.html

Texas Brisket

Ingredients

• 2 tablespoons chili powder
• 2 tablespoons salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon sugar
• 2 teaspoons dry mustard
• 1 crushed bay leaf
• 4 lbs trimmed beef brisket
• 1 1/2 cups beef stock

Directions

Preheat the oven to 350 °F.

Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 °F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.

Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. We have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

From: https://www.pauladeen.com/recipe/texas-oven-roasted-beef-brisket/

Slow Cooker White Chicken Chili (W30)

INGREDIENTS

• 1 ½ lbs. Boneless, skinless chicken breasts or thighs
• 1 Tbsp. ghee or avocado oil (for stovetop version only)
• 1 medium onion, diced
• 1 medium bell pepper, any color
• 1 small jalapeno, seeds and membranes removed and finely diced
• 6 cloves garlic. minced
• 2 ½ tsp. ground cumin (add more to taste)
• 1 tsp. dried oregano
• 2 tsp. chili powder (add more to taste)
• 1 tsp. sea salt
• ¼ tsp. black pepper
• 4 cups organic chicken broth (or homemade bone broth) for thicker soup reduce broth to 2-3 cups
• 1 14-ounce can full-fat coconut milk
• Juice of ½ lime
• ½ cup fresh cilantro, chopped
• Fresh cilantro and lime wedges for garnish, optional

Slow Cooker Directions

1. Add onion, peppers, garlic and spices (cumin through black pepper) to the bottom of a slow cooker. Arrange chicken on top of vegetables in a single layer.
2. Add broth and place lid on slow cooker.
3. Set heat to LOW and cook 7-8 hours or until chicken is done and vegetables are tender.
4. Remove chicken from slow cooker and shred with two forks. Return chicken to slow cooker.
5. Turn heat to HIGH. Add coconut milk, stir and replace lid. Continue heating an additional 10-15 minutes or until soup is heated through.
6. Stir in lime juice and cilantro. Taste and adjust seasonings as desired. Serve in bowls garnished with chopped cilantro and lime wedges, if desired.

From: http://therealfoodrds.com/slow-cooker-white-chicken-chili/