Breakfast Potatoes

  • 1 bag Ore-Ida Potatoes O’Brien with onions and peppers
  • 16 oz. frozen chopped spinach, thawed overnight
  • 8 oz. shredded cheddar cheese
  • 18 eggs
  • salt & pepper

Place potatoes on bottom of lightly oiled 13×9″ pan. Top with spinach (squeezed to remove moisture). Top with cheese. Whisk eggs, salt and pepper. Pour over potatoes. Bake at 375 degrees for 1 hour.

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Bruschetta Chicken

  • 3/4 C flour
  • 3 eggs
  • 2 1/2 pounds chicken tenders
  • 2/3 C grated Parmesan cheese
  • 2/3 C bread crumbs
  • 2 1/2 T butter, melted
  • 2 tomatoes, seeded and chopped
  • 1 1/2 T dried basil
  • 5 garlic cloves
  • 2 T olive oil
  • 1 t salt
  • 1/2 t pepper

Place flour in a bowl. Beat eggs in a separate bowl. Dip chicken in flour, then in eggs; place on a parchment lined jelly roll pan. Combine the Parmesan cheese, bread crumbs, and butter; sprinkle over chicken.

Loosely cover jelly roll pan with foil (or cover it with a roaster pan lid like I did). Bake at 375 degrees for 20 minutes. Uncover and bake 10 more minutes.

Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to oven for 5 minutes. Serves 10.

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Oatmeal Raisin Muffins

Oatmeal Raisin Muffins

Moist, dairy-free, oatmeal raisin muffins topped with cinnamon sugar and finely chopped walnuts.

Ingredients:

  • 1 cup quick cooking oats (or a heaping cup of rolled oats chopped a bit in a food processor)
  • 3/4 cup whole wheat flour (could try almond flour)
  • 1/4 cup ground flaxseed
  • 1 Tbs baking powder
  • 1/2 tsp salt
  • 1/2 cup coconut oil
  • 1/2 cup almond milk
  • 1/4 cup sucanat (or brown sugar)
  • 1/4 cup honey
  • 1/2 cup applesauce
  • 1/2 cup raisins
  • 1/4 cup finely chopped walnuts
  • 2 Tbs sucanat (or brown sugar)
  • 1 tsp cinnamon

Directions:

  1. Stir together the oats, flour, flaxseed, baking powder, and salt.
  2. In a saucepan melt the coconut oil, add the almond milk, 1/4 cup sucanat, and honey; stir until combined. (The mixture should be warm to the touch but not hot.)
  3. In a separate bowl combine the coconut oil mixture and applesauce.
  4. Mix in the flour mixture; stir in the raisins.
  5. Line a 12 cup muffin tin with paper liners. Pour the batter evenly into the cups.
  6. Combine the chopped walnuts, 2 Tbs sucanat, and cinnamon in a small bowl.
  7. Sprinkle over the tops of muffins. Press the topping gently into the muffins.
  8. Bake at 375 for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

From Blog of Joy

 

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Matzo Candy

Matzo Candy

An unleavened, dairy-free, and delicious Passover treat

Ingredients:

  • 3-4 salted matzo squares (I used 3 1/2)
  • 2 Tbs coconut oil
  • 1/4 cup honey
  • 1/2 tsp vanilla
  • 1/2 cup semi-sweet mini chocolate chips, divided
  • 1/4 cup roasted peanuts

Directions:

  1. Heat the coconut oil in a saucepan over medium-low heat until melted. Stir in the honey and vanilla until combined.
  2. Line a large, rimmed baking sheet with parchment paper. Arrange the matzo squares on the tray, breaking them as needed to fit.
  3. Coat both sides of each matzo piece in the honey mixture and place on the parchment paper.
  4. Bake at 350 degrees for 5 minutes. The caramel should be bubbling on the tray and the matzo golden. Be careful not to overcook.
  5. Sprinkle 1/4 cup of chocolate chips (or more!) on the matzo pieces. Let sit for 5 minutes. Spread the melted chocolate evenly on the matzo.
  6. Sprinkle with remaining 1/4 cup of chocolate chips and peanuts if desired. (I like to spread the chocolate chips around a bit to coat them in the melted chocolate and then sprinkle on the peanuts.)
  7. Place in the freezer or refrigerator until the chocolate is hardened.
  8. Break in pieces and store in the refrigerator.

From Blog of Joy

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My Green Smoothie

Green Smoothie

Ingredients:

  • Handful fresh kale or spinach leaves (about ½ cup packed)
  • 1 ripe banana
  • 1 Tbs coconut oil
  • 1 scoop dietary fiber or protein powder (optional)
  • ¼ cup vanilla yogurt (optional but delicious)
  • ½ cup + 2 Tbs vanilla almond milk (It’s a odd amount because that’s what fits in my small Nutri-Bullet cup, but you can use as much has you’d like)
  • 2 ice cubes (to chill the smoothie a bit)

Place the ingredients in a blender (I use a Nutri-Bullet) and blend until smooth. Enjoy!

From Blog of Joy

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Mexican Casserole

IMG_6258

Mexican Casserole

Ingredients:

1 pound ground beef
1 medium onion, chopped
1 (16 oz) container salsa (I use Newman Own’s medium salsa)
½ green bell pepper, chopped (about ½ cup)
1 (15 oz.) can organic sweet corn, drained
1 (16 oz.) can chili beans, not drained
2 cloves minced garlic
1 tsp salt
½ tsp pepper
2 cups crushed organic corn chips
1 cup firmly packed fresh kale (or spinach)
1 (15 oz) can diced tomatoes, drained well (or about 1 cups fresh chopped tomatoes)
2 cups shredded cheddar cheese

Instructions:

1. Place the beef and onion in a skillet with a few tablespoons of olive oil. Cook until browned;
strain and rinse.
2. Return the cooked beef to the skillet and add the remaining ingredients. Bring the mixture to
a simmer.
3. Place the crushed corn chips on the bottom of a greased 9″ by 13″ baking dish.
4. Spoon half the bean mixture over the chips. Spread the kale (or spinach) on top. Add the
remaining bean mixture. Sprinkle on the diced tomatoes.
5. Bake at 350 degrees for 25 minutes. Sprinkle on the cheddar cheese and cook another 5
minutes. The casserole should be warm and bubbling.
6. Serve with sour cream and chopped fresh cilantro if desired.

From Blog of Joy

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Frozen Strawberry Crumb Bars

Frozen Strawberry Crumb Bars

Ingredients:

1 cup whole wheat flour
½ cup finely chopped walnuts
2 Tbs sucnanat (or brown sugar)
6 Tbs softened butter
1 cup heavy whipping cream
1 tsp vanilla
2 cups frozen strawberries, partly thawed and sliced in half
1 cup honey granules (or sugar)
1 Tbs lemon juice

Instructions:

1. Stir together the flour, finely chopped walnuts, and sucanat. Mix in the butter 2 Tbs at a time.
(I do this with my hands.) Spread loosely on a jelly roll pan. Bake at 350 degrees for 8
minutes (be careful not to burn). Stir and let cool.
2. Whip the heavy cream and vanilla until fluffy. Set aside.
3. Beat the strawberries, honey granules, and lemon juice until mostly smooth (about 5
minutes). Fold in the whipped cream.
4. Spread half the crumb mixture on the base of a 9″ by 13″ dish. Pour on the strawberry filling,
and top with the remaining crumb mixture. Freeze and serve.

From Blog of Joy

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Light Lemon Cheesecake

Light Lemon Cheesecake

Ingredients:

½ cup whole almonds
½ cup flaked coconut
½ cup graham cracker crumbs (about 4 graham crackers)–could use gluten-free
2 Tbs honey granules (or sugar)
2 Tbs maple syrup
pinch of salt
1 cup heavy whipping cream
12 oz cream cheese, softened and cut into pieces
⅔ cup honey granules (or sugar)
Juice of 2 lemons (about ½ cup)
1 tsp vanilla

Instructions:

1. Place the almonds and coconut in a food processor and chop until fine.
2. Add the remaining ingredients and process until combined.
3. Press into the base of a 8″ by 8″ dish.
4. Whip the heavy cream with an electric mixer until fluffy.
5. Add remaining ingredients and blend until smooth.
6. Pour over the crust and chill for several hours before serving.

From Blog of Joy

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Apple Tortilla Pie

Apple Tortilla Pie

Ingredients:

4 Tbs butter
1 cup applesauce
½ cup sucanat (or brown sugar)
¼ cup honey
1½ tsp cinnamon
¼ tsp nutmeg
pinch of salt
4 cups peeled and chopped apples
3 whole wheat flour tortillas (I use this recipe)

Instructions:
1. In a saucepan, melt the butter over medium heat. Add the remaining ingredients (except
apples and tortillas) and stir until combined.
2. Reserve a few tablespoons of the sauce for later. Stir in the chopped apples.
3. Grease a 9″ pie pan. Place a tortilla in the base of the pan. Layer on ½ of the apple filling.
Place the second tortilla on top. Layer on the remaining apple filling and top with the third
tortilla. Spread the reserved sauce on top of the tortilla.
4. Bake at 350 degrees for 25 minutes or until bubbly and the apples are tender.
5. Serve warm or cooled.

From Blog of Joy

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Orange-Spiced Muffins

IMG_5511-001

Moist, orange flavored muffins–dairy-free and delicious!

Muffins:

  • 1 3/4 cup whole wheat flour
  • 1 heaping Tbs ground flax seed
  • 1 Tbs baking powder
  • 1/2 tsp salt
  • 1/2 cup coconut oil
  • 1/2 cup vanilla almond milk
  • 1/4 cup sucanat (or brown sugar)
  • 1/4 cup honey
  • 1/2 cup applesauce
  • 1 Tbs orange zest
  • 1/4 tsp vanilla extract (increase to 1/2 tsp if using regular milk)

Whisk together the flour, flax seed, baking powder, and salt. In a saucepan, heat the coconut oil until melted. Stir in the almond milk, sucanat, and honey. Stir until combined. The mixture should be warm to touch (not hot). In a large bowl, combine the heated coconut mixture with the applesauce, orange zest, and vanilla. Mix until combined. Mix in the dry ingredients. Line a 12 cup muffin tin with muffin liners. Divide the batter evenly in the muffin cups. Now make the topping:

Topping:

  • 1/3 cup chopped pecans
  • 2 Tbs flaked coconut
  • 2 Tbs sucanat (or brown sugar)
  • 1 Tbs melted coconut oil
  • 1 Tbs orange zest

Combine the topping ingredients and sprinkle on top of the muffins. Lightly press the topping into the batter. Bake at 375 degrees for 18 minutes, or until golden. Serve warm or cooled.

Makes 1 dozen muffins

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