Sheet Pan Hawaiian Chicken

Original Recipe https://www.sixsistersstuff.com/recipe/sheet-pan-hawaiian-chicken/#wprm-recipe-container-184993

1/3 C Teriyaki Sauce

1/3 C BBQ Bauce

1 Tbs Soy Sauce

1 lb. Chicken Breasts, cubed

1 Red Bell Pepper

1 Green Bell Pepper

1 Medium Onion

1 C Fresh Pineapple

Salt and Pepper

Preheat oven to 375F and line a baking sheet with parchment. Combine sauces together in a bowl and set aside. Prep veggies and pineapple, cut into 1 inch chunks. Add chicken, peppers and onion into a bowl and toss with sauce mixture. Season with salt and pepper. Spread the chicken and veggies evenly on your baking sheet and bake for 20 minutes. After 20 minutes add the pineapple chunks. Bake for an additional 15 minutes or until chicken is fully cooked. Serve over rice. Enjoy!

• ▢
• ⅓ cup BBQ sauce
• ▢
  
• ▢
  

Air Fryer Steak Bites

Sirloin steak cut into 1 inch cubes (4 steaks fit perfect on my air fryer tray but use what your family needs and do batches if necessary, the steak should just be cooked in one layer)

Season steak with steak seasoning (or whatever seasonings you'd like) and spray with oil. 

Arrange in one layer on your tray and air fry at 400 for 8 minutes, flipping half way through. 

While those are cooking, melt 2 Tbs butter and add 2 cloves of garlic and 1 tsp of parsley. 

Toss steak bites in butter and return to tray (I dumped some of the juice at this point) Air fry again at 400 for 5 minutes. This timing was medium well, so adjust to your preferred temp. 

*Asian inspired flavors - instead of the garlic butter, you can toss with a combo of soy sauce and teriyaki and its SO yummy. We ate these over rice cooked with the Kettle and Fire Lemongrass and Ginger flavored bone broth. Added roasted broccoli and a little more soy sauce for serving. 

Lee's Protein Crepes

 Ingredients:

2 cups of oats

12 eggs

1 cup milk

1 scoop protein powder (we love Clean Simple Eats Coconut Cream, but any vanilla protein powder words)

1/4 tsp salt

Directions:

Blend oats in high speed blender until course flour consistency. Add remaining ingredients and blend. Let batter sit a few minutes until no longer foamy. 

Cook on a crepe pan or non stick pan. Stir between each crepe as the oats will settle to the bottom. 

Creamy Parmesan Italian Sausage Soup

 Recipe originally from: https://therecipelife.com/creamy-parmesan-italian-sausage-soup/

We love this recipe so much! Makes about 6 servings

INGREDIENTS

  

• 1 pound Itailan sausage if needed, casings removed
• 1 medium onion chopped
• 2 teaspoons minced garlic
• 4 cups chicken broth
• 14.5 ounces petite diced tomatoes 1 can
• 8 ounces ditalini pasta or other small pasta uncooked
• 1 teaspoon Italian seasoning 
• 4 ounces cream cheese slightly warmed
• ½ cup grated parmesan
• ½ cup heavy whipping cream
• 1 Tablespoon fresh parsely chopped
• salt and pepper to taste

INSTRUCTIONS

 

• In a stock pot, cook the Italian sausage and onion until it is no longer pink. Remember to break the sausage apart as it cooks. Drain off any excess grease.
• Then add the garlic and cook for about one minute. Next, add the chicken broth, diced tomatoes, pasta, and Italian seasoning. Bring the soup to a boil and then simmer for about 6-8 minutes until the pasta is cooked al dente.
• Turn the heat low and mix in the slightly warmed cream cheese, grated parmesan cheese, and whipping cream until completely melted and dissolved. Add salt and pepper to taste. Finally, garnish with a Tablespoon of fresh parsley. Enjoy!

 Recipe from: https://www.cookingclassy.com/garlic-herb-potato-salad/#jump-to-recipe

Aubree shared this recipe with me a long time ago and we make this often. Everyone loves it and it's a great side for so many dishes. 

Ingredients

• 3 lbs small red potatoes, scrubbed and rinsed and diced into small even size chunks (about 1-inch)
• Salt
• 1/2 cup olive oil 
• 2 Tbsp red wine vinegar
• 1 1/2 Tbsp fresh lemon juice
• 1 Tbsp dijon mustard
• 3 cloves garlic, minced (1 Tbsp)
• 1/2 tsp freshly ground black pepper
• 1/3 cup finely chopped fresh parsley (from about 1/2 cup cup packed leaves with some stem)
• 2 1/2 Tbsp chopped fresh chives*
• 1 Tbsp finely chopped fresh thyme (I usually do a tsp of dried)
• (not in the original recipe but I always add fresh dill to this recipe)

Instructions

• Place potatoes in a large pot  and cover with water by an inch or two. Season water with salt (about  1 Tbsp).
• Bring to a boil over medium-high heat, then reduce heat to medium-low, cover and simmer until potatoes are just tender all the way through, about 10 - 15 minutes (they should pierce easily with a knife, but you also don't want them really tender/mushy). 
• Drain potatoes and let cool slightly, about 10 minutes**.
• While potatoes are cooking prepare the dressing - in a mixing bowl whisk together olive oil, red wine vinegar, lemon juice, mustard, garlic, pepper, parsley, chives and thyme. Season with salt to taste (about 1 1/2 tsp).
• Let mixture rest while potatoes continue to cook and cool slightly, then once potatoes are ready, pour drained potatoes into a large mixing bowl. 
• Pour dressing over top and gently toss just a few times to coat. Serve warm or chilled. (I've only served this warm). 

Notes

• *Other herbs of choice can be substituted for the chives and thyme. The parsley is a must but the others can be replaced with other herbs such as basil, tarragon, dill or rosemary. Just use what you like or what you've already got on hand.
• **Cooling is recommend so potatoes don't fall apart while tossing. If you want to serve them hot then plate individual servings of potatoes and spoon dressing over each serving rather then tossing everything together.

Honey Garlic Beef & Broccoli

Ingredients

1 lb. ground beef
1 head broccoli, cut into florets (about 4-5 cups)
1 small onion, chopped (optional) 

Green onion for garnish 

Sauce:
1/4 c. soy sauce
1/3 c. honey
3 cloves garlic, minced
1 tsp fresh grated ginger (I used 3 TJ frozen cubes)

2 tbsp rice vinegar

1 tsp cornstarch

2 tbsp water

1/4 tsp red pepper flakes

 Instructions

1. Prepare broccoli in preferred way. 

2. Prepare sauce: In a small bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, rice vinegar, and red pepper flakes. 

3. Make cornstarch slurry: In a separate small bowl, whisk together the cornstarch and water until smooth. Set aside. 

4. Cook the Beef: Cook ground beef until browned, breaking up with a spoon or spatula. Drain excess fat if necessary. Season with salt and pepper to taste. 

5. Combine with Sauce: Pour prepared honey garlic sauce over the beef mixture. Stir to coat everything evenly and cook for 2-3 minutes. Then add cornstarch mixture and cook until sauce thickens. 

6. Serve: Serve beef and sauce with broccoli over cooked rice or noodles. 

**Right before the beef was down cooking I added julienned red and yellow peppers. This was a yummy addition. 

Blueberry Oatmeal Muffins

 Makes 12 muffins

Recipe from: www.sallysbakingaddiction.com

1 c. (240ml) milk (Lindsey's note: I use buttermilk if I have it)

1 c. (85g) old-fashioned whole rolled oats

1 1/4 c. (156g) all-purpose flour (Lindsey's note: I use kamut and slightly less than what it calls for)

1 t. baking powder

1/2 t. baking soda

1/2 t. ground cinnamon 

1/2 t. salt

1/2 c. (113g) unsalted butter, melted and slightly cooled

1/2 c. (170g) honey

1 large egg, at room temperature

1 t. pure vanilla extract

1 c. (140g) fresh or frozen blueberries (see note if using frozen)

1. Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture. This is crucial to the recipe! (I usually melt the butter now so it has a few minutes to cool). Don't do this the night before as that's too long for soaking. If you find the oats haven't soaked up any moisture after 20 minutes, give it a stir and wait 10 more minutes.

2. Preheat oven to 425 degrees. Spray a 12 count muffin pan with nonstick spray or use cupcake liners.

3. Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside. Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and blueberries. Fold everything together gently just until combined.

4. Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired. Bake for 5 minutes at 425 then, keeping the muffins in the oven, red the oven temperature to 350. Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

5. Muffins stay fresh covered at room temperature for a few days, then transfer them to the fridge for up to one week.

Notes:

1. If using frozen berries, do not thaw and reduce the milk down to 3/4 c. (180ml). Frozen berries give off so much moisture and the muffins taste a little too wet. Reducing the milk helps. 

Sausage Muffins

 This recipe is from https://www.mamagourmand.com/sausage-muffins/. Loved theses!

 INGREDIENTS

• 1 pound ground breakfast sausage, cooked and crumbled (maple sausage would be delicious)
• 2 cups all purpose flour 
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon pure maple syrup
• 2 cups grated cheddar cheese (she recommends sharp, I just used what I had)
• 1 cup milk
• 1 egg
• 6 tablespoons unsalted butter, melted & cooled 

INSTRUCTIONS

Preheat the oven to 400ºF. 

Begin by cooking the sausage, breaking up with a wooden spoon, until browned and cooked through. Drain on a paper towel lined plate. Grease the muffin tins liberally with nonstick cooking spray and set aside. 

In a large bowl whisk together the flour, baking powder, and salt. Stir in the cooked sausage and cheddar cheese. 

In a small bowl whisk together the milk, egg, and maple syrup. Pour into flour mixture then add the melted butter. Stir to combine until flour is incorporated. 
Spoon into muffin tins, filling to the top of each tin. Sprinkle additional cheese on top, if desired.
Bake for 18-20 minutes, or until a toothpick inserted in the middle comes clean and tops are golden brown. Cool for 5 minutes in the pan before transferring to a cooling rack. Serve warm.

Quick Pasta Dinner

I got this idea from Heidi from triedandtruemoms. It's so quick, easy, and really delicious. I modified it the second time I made this. Both were delicious and kid friendly. 

 INGREDIENTS

• 1 package of Boursin cheese (Trader Joes & Costco sell this)
• 1-2 handfuls of cherry tomatoes cut in half
• 1-2 cups of chopped spinach
• 2 frozen garlic cubes (Trader Joes)
• Drizzle of olive oil
• Salt and Pepper to taste

INSTRUCTIONS

1. Preheat oven to 375 degrees. 

2. Place tomatoes, spinach, and Boursin cheese in baking dish. Drizzle with olive oil and sprinkle with salt and pepper.

3. Bake for 25 minutes. 

4. When it comes out of the oven, stir and eat over pasta. 

This was probably 4-5 servings. 

**The second time I made this I sautéed tomatoes and a shallot in a pan with a little oil. After they were soft I added garlic. I pureed this then stirred in chopped spinach, Boursin cheese, and a little cream and parmesan to make it go further to feed my whole family. The kids liked this better since the tomatoes were pureed and not in chunks. Super quick and yummy dinner. We served with rotisserie chicken. 

Greek Chicken Skewers

This recipe is from lillieatsandtells.com. We've made these several times and usually eat with with Greek bowls. https://white-familyfavorites.blogspot.com/2024/03/greek-bowls.html

 INGREDIENTS

• 2-2.5 lbs of chicken
• 1/4 cup fresh oregano - finally chopped (1 1/2 Tablespoons dried oregano)
• 1/4 cup fresh parsley - finally chopped
• 7 cloves garlic (or 7 cubes of Trader Joe's frozen garlic)
• Juice from 1-2 lemons (about 6 tablespoons)
• 1/4 - 1/2 cup olive oil
• 1/2 teaspoon red chili flakes
• 1 teaspoon cumin
• 1 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper

INSTRUCTIONS

1. Chop chicken into 1 ½ inch pieces and place in a large ziplock. 

2. Whisk together all marinade ingredients.

3. Pour marinade over chicken and seal the bag. Move it all around to make sure it’s nice and covered.

4. Marinate up to two hours.  With so much lemon, sitting in the marinade too long could toughen the chicken so don’t leave it all night. A couple of hours is great!

5. Soak wooden skewers (if that’s what you’re using) in water for thirty minutes to help avoid burning. Then thread your chicken making sure to leave some ends to grab! (You can also cover the ends in foil to protect them from burning if needed.)

6. Spray the skewered chicken with a mist of cooking spray on each side, sprinkle with a little fresh pinch of kosher salt, and grill on a preheated, oiled** grill or grill pan over medium high heat for 4-5 minutes per side. Or until you have nice color and it’s cooked through.

•