10-Minute Homemade Granola

NOTES:

• No need to buy granola! It's so expensive and doesn't taste as good as this!
• I can assemble this granola in 10 minutes or less. Then it bakes for 20 minutes or so. Cool and then store in a ziplock or airtight container. Eat it with yogurt or milk!
• After you've baked and cooled the granola, try adding 1 c. of chopped dried fruit and/or 1/2 c. flax seed meal. I like this recipe so much I've made it 3 times now and haven't wanted to switch it up yet!

INGREDIENTS

• 6 c. regular (or old-fashioned) rolled oats
• 1.5 c. chopped nuts (I do 1/2 c. sliced almonds and 1 c. chopped walnuts)
• 1/2 tsp cinnamon
• 1 c. wheat germ
• 1/4 tsp salt
• 1/2 c. oil
• 3/4 c. honey
• 1 tsp vanilla

DIRECTIONS
1. Mix first 5 ingredients (through salt) in a large bowl.
2. In a saucepan over low heat, heat oil. Stir in honey and vanilla off heat. Pour over granola and mix well.
3. Spread into two large baking pans with edges. Bake at 300 degrees, stirring every 4-6 minutes for about 15-25 minutes (depends on your oven). You want it lightly toasted (it won't be crisp to the touch until after it cools).
4. Let granola cool then store in an airtight container at room temp. It will keep for about a week.

Week 53, Recipe 1: Baked Pasta with Chicken Sausage

Notes:

• This recipe is freezer friendly and filled two round casserole dishes.
• Substitute the chicken for pork sausage if desired (or leave it out all together and add some sauteed zucchini or mushrooms).
• You can bake the recipe frozen (takes about an hour and a half) or thaw in fridge and bake for about 45 minutes or do what I did and put the recipe frozen into your oven in the morning and set the bake timer so it's ready when you come home.
• Original recipe from Martha Stewart

INGREDIENTS

• 1 tbsp olive oil
• 2 medium red onion, chopped
• 4 cloves garlic, minced or grated
• 1 can (28 oz) whole tomatoes with juice, lightly crushed with hands
• 1/2 tsp dried oregano
• 1/2 c. heavy cream (half-and-half would be fine)
• 1 lb pasta (penne, rigatoni, etc.)
• 2 frozen cartons of chopped spinach, cooked in microwave according to package directions and then squeezed of excess liquid once cool
• 12 oz smoked chicken sausage links
• about 1 c. of grated Parmesan, Fontina, or Asiago cheese

DIRECTIONS
1. Cook sausage links in a little oil over medium heat until sizzling. Add a little water to the bottom of the pan (about 1/2 cup), turn heat to medium low and cover, turning every few minutes until water has evaporated and sausage is cooked through. Remove sausages to cool and once cook, slice into 1/4-inch thick slices, slightly on the diagonal.  
2. Cook pasta according to package directions.
3. Meanwhile, in the same pan (drain any excess water), add oil and cook onion until translucent over low heat about 4 minutes. Add garlic and stir 30 seconds.
4. Stir in tomatoes and oregano, cook until tomatoes are falling apart, about 10 minutes.
5. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper as desired.
6. Once pasta is cooked, drain and return to large pot. Add tomato sauce, sausage, the chopped cooked (and drained) spinach, and about 1/2 c. of the cheese. Divide evenly between two greased round casserole dishes and top with remaining cheese.
7. Bake at 400 degrees, covered about 15 minutes then uncovered 5-10 minutes longer.

Week 53, Recipe 2: Potato, Ham & Cheese Frittata

Photo from pickypalate.com

NOTES:

• Frittatas are so easy! Save them for busy nights - you can saute the veggies ahead of time and then cook when you get home. There's only one large bowl and one large saucepan to wash!
• Leave out the potatoes and try a different veggie. Or leave out the ham and add a veggie. Use more or less cheese or a different kind....I promise you won't mess it up! Frittatas are very versatile!
• I bake my frittatas on the stove, then put in the oven then finish with the broiler for a lightly browned top. If you don't have a good broiler, don't worry, frittatas do fine finishing in the oven.
• Double the recipe and make two while you're at it, frittatas make great leftovers!

INGREDIENTS

• 6 large eggs (for an 8-inch skillet; add a few more eggs for a larger skillet)
• 1 small onion, chopped
• 1/2 chopped red pepper (optional)
• 2 small russet potatoes (or 1 large), peeled and cut into bite-size cubes
• oil
• 1 c. chopped ham
• 1/4 c. milk (or 1/2 c. if using a bigger skillet)
• 1/2 c. - 1 c. shredded cheddar cheese
• 1/2 tsp salt, 1/2 tsp pepper
• 1/4 c. chopped parsley (or chives)

DIRECTIONS
1. Preheat oven to 375.  In a 8-inch non-stick skillet heat 2 tbsp oil over medium heat. When hot, add diced potatoes and spread out to a single layer. Cook, without disturbing for about 5 minutes then check the bottom of a potato. If starting to brown a little, stir them up and cook for another 3-5 minutes. Stir again, cover, and cook over medium-low heat until potatoes are tender, another 2-5 minutes. Remove potatoes to a plate.
2. In the same pan, add a little more oil if necessary and saute onions and peppers (if using) for 5 minutes. Add ham and cook for an additional 3 minutes.
3. In a large bowl, whisk eggs, salt, pepper and milk until well combined. Add cheese and parsley or chives if using and stir. Pour the egg/cheese mixture into hot skillet over veggies and cook for about 5 minutes, lifting the sides of the frittata and tiling pan so uncooked egg runs underneath.
4. Move frittata to oven (be sure to cover with foil any rubber on your skillet) and cook for about 15-15 minutes or until nearly completely set in the middle (you can check it with a toothpick). Then finish under the broiler for about 3 minutes or until lightly browned.
5. Remove from the skillet to a cutting board or plate and let cool for a few minutes before cutting into wedges.

Week 53, Recipe 3: Baked 'Fried' Chicken with Cornflake Crust

NOTES

• Marinate the chicken in the buttermilk mixture before you leave for work or when you have a chance in the morning. You can also crush the cornflakes and store in a plastic bag until ready to use.

INGREDIENTS

For marinade:

•  1/2 of a cut-up chicken (breast, thigh, leg, and wing), skin on, bone-in
• 2 c. buttermilk
• 1/2 yellow onion
• 3 cloves garlic, grated or minced
• 1/2 tsp salt, 1/4 tsp pepper

For seasoning:

• 2 c. cornflakes, crushed (put them in a ziplock bag and run a rolling pin back and forth over them until finely crushed)
• 3/4 c. finely grated Parmesan
• 1/4 tsp cayenne pepper (optional)
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper

DIRECTIONS
1. Combine marinade mixture in a large shallow bowl, Add chicken pieces, tossing to coat. Cover with plastic wrap and marinate in fridge 3-12 hours.
2. Combine seasoning ingredients in a large shallow bowl. When ready to cook chicken, preheat oven to 425 and spray a cooling rack with nonstick spray. (You could also cook the chicken on a cookie sheet if you don't have a cooling rack). Place the cooling rack on a large cookie sheet.
3. Remove chicken pieces, one at a time, from marinade and cover with crushed cornflake seasoning, getting a good coat on all sides. Lay chicken pieces on greased cooling rack.
4. Bake about 45 minutes or until 160 degrees in the thickest part of each piece. I remove the thighs, legs, and wings at about 40-50 minutes and then have to cook the breast another 15-25 minutes. This will depend on how thick your breast is. Use an instant-read thermometer to make sure chicken is 160 degrees.

Week 53, Recipe 4: Slow Cooker Pork Loin with Mashed Potatoes & Gravy

Taste of Home photo

NOTES

• A perfect meal for a busy night or a Sunday lunch!
• Original recipe from Taste of Home
• Don't make the gravy and mashed potatoes if you don't want to but they make a nice side for the pork. You can make the mashed potatoes (step 3) the night or morning before if you want.

INGREDIENTS

• 1 boneless whole pork loin roast (about 3 pounds)
• 1/2 cup all-purpose flour
• 1 teaspoon onion powder
• 1 teaspoon ground mustard
• 2 tablespoons canola oil
• 2 cups reduced-sodium chicken broth
• 1/4 c. flour
• 1/4 cup cold water
• Hot mashed potatoes, optional

DIRECTIONS

1. Cut roast in half. In a large resealable plastic bag, combine the flour, onion powder and mustard. Add pork, one portion at a time, and shake to coat. In a large skillet, brown pork in oil on all sides.

2. Transfer to a slow cooker and pour broth over pork. Cover and cook on low for 5-6 hours or until tender. Remove pork and let stand for 10-15 minutes before slicing.

3. To make mashed potatoes: slice and peel 4 medium to large russet potatoes and cut each into 4 or 5 chunks. Place in a saucepan of water with 1 tbsp salt and bring to a boil. Simmer, uncovered, until tender, about 15 minutes. Drain liquid from pan and mash with a potato masher or immersion blender, adding, to taste: milk, sour cream, and butter. I usually add about 3 tbsp butter, several tbsp of sour cream and then enough milk to get them the consistency I want.

4. To make gravy, strain cooking juices, reserving 2-1/2 cups juices; skim fat from reserved juices. Transfer to a small saucepan. Bring liquid to a boil. Whisk flour into water until smooth and then gradually stir into the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper as need then serve over pork and mashed potatoes.

Week 53, Recipe 5: Slow Cooker Beef Vegetable Soup

Taste of Home photo

NOTES

• Yay for slow cooker recipes! You can cook the beef and onions and chop up the veggies the night before. Then just throw it all in the slow cooker in the morning.
• Original recipe from Taste of Home
• Double the recipe if you like! If you do, I don't think it's necessary to double to beef. Just double the broth, veggies and seasonings.

INGREDIENTS

• 1 pound lean ground beef
• 1 medium onion, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups beef broth + 1 c. water
• 3 medium potatoes, peeled and cut into 3/4-inch cubes
• 2 cans (14-1/2 ounces) Italian diced tomatoes, undrained
• 1 cup chopped celery
• 1 cup sliced carrots
• 21tablespoon sugar
• 1 tablespoon dried parsley flakes or 1/4 c. chopped fresh parsley (add fresh parsley at end of cooking)
• 2 teaspoons dried basil
• 1 bay leaf

DIRECTIONS

1. In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salt and pepper.

2. Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Discard bay leaf before serving.



Week 52, Recipe 1: Crispy, Baked Chicken Fingers

NOTES:

• Recipe modified from Annie's Eats
• These are great! Toast the panko crumbs ahead of time, cool and store in an airtight container. Mix up the flour and spices ahead of time as well.

INGREDIENTS

• 2 cups panko breadcrumbs
• 2 tbsp. canola oil
• ½ cup all-purpose flour
• 1 tsp. garlic powder
• ½ tsp. salt
• ¼ tsp. cayenne pepper
• 3 large egg whites
• 1 tbsp. water
• 1 tbsp. Dijon mustard
• Cooking spray
• 1½ lbs. boneless, skinless chicken breasts, cut into ¾-inch wide strips

DIRECTIONS
1. Preheat the oven to 475˚ F. In a large skillet, toss the panko with the oil. Toast the crumbs over medium-high heat, stirring occasionally, until golden brown, about 8-10 minutes. Transfer to a shallow dish or pie plate.
2. In a second shallow dish, whisk together the flour, garlic powder, salt, and cayenne pepper.
3. In a bowl, whisk together the egg whites, water, and mustard.
4. Spray a wire cooling rack lightly with cooking spray and place over a rimmed baking sheet. Working in batches, dredge a few pieces of the chicken in the flour, then the egg whites, and finally the breadcrumbs to coat, shaking off the excess between each step. Lay the coated pieces on the prepared wire rack and repeat with the remaining chicken.
5. Spray the tops of the chicken pieces lightly with the cooking spray. Bake until the chicken is cooked through, 10-15 minutes.

Week 52, Recipe 2: Fish Tacos with Avocado Salsa

Photo by Taste of Home

NOTES:

• Modified from Taste of Home
• I cut out the tomato that was in the original recipe.
• Seems like a lot of ingredients but the prep was fairly quick. It cooks in just 10 minutes!
• Double if you want. Leftovers probably aren't great but 1 lb of fish hardly made enough tacos for two adults and one 2 1/2 year old.

INGREDIENTS

• 1/4 cup lemon juice (or lime)
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 pound cod, halibut or tilapia fillets
• SAUCE (for drizzling over tacos):
•  2 medium ripe avocados, divided (some is for the salsa)
• 1/2 cup sour cream
• 2 tbsp reduced-fat mayonnaise
• 1 tablespoon lime juice
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried parsley flakes
• Dash cayenne pepper
• SALSA (for topping tacos):
• 1 small red onion, chopped
• 4 1/2 teaspoons chopped seeded jalapeno pepper
• 1 tablespoon minced fresh cilantro
• 1 1/2 teaspoons lime juice
• 1 garlic clove, minced
• 1/8 teaspoon salt (plus more, to taste)
• Corn or flour tortillas (I prefer corn)
• 2 cups shredded or finely sliced cabbage

DIRECTIONS

1. In a large resealable plastic bag, combine the lemon or lime juice, oil and garlic. Add fish; seal bag and turn to coat. Refrigerate for 30 minutes.

2. For sauce and salsa, peel and cube avocados. In a small bowl, mash 1/4 cup avocado. Stir in the remaining sauce ingredients. Place remaining avocado in a small bowl; stir in the remaining salsa ingredients. Refrigerate sauce and salsa until serving.

3. Drain fish and discard marinade. Broil fish 4-6 in. from the heat for 8-10 minutes or until fish flakes easily with a fork. Slice or cut fish into smaller pieces. 

4. Place hot fish on the center of each tortilla. Top each with cabbage, sauce and salsa.

Week 52, Recipe 3: Slow Cooker Loaded Potato Soup

NOTES:

• This is a great and hearty potato soup made from a mix of several different recipes.
• Leave out the bacon and use vegetable broth for a vegetarian soup.

INGREDIENTS

• 6 potatoes, peeled and cut into 1/2-inch cubes (about 2 1/2 lbs)
• 2 medium onions, diced
• 2 carrots, diced
• 2 celery ribs, thinly sliced
• 2 14 1/2 oz cans/boxes of chicken broth
• 1 tsp dried basil
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 c. all-purpose flour (use rice or another flour to make it gluten-free)
• 1 1/2 c. half-and-half (fat free kind is fine)
• 3 bacon slices, cooked and crumbled
• 1/3 c. cheddar cheese
• Sliced green onions

DIRECTIONS
1. Saute onions, carrots, and celery over medium-low heat until softened, about 6 minutes.
2. Add to slow cooker along with potatoes and salt and pepper. Cook on high 3 hours or on low for 5-6 hours until potatoes are tender.
3. Stir together flour and half and half and stir into soup. Cover and cook until heated thoroughly (about 15-20 minutes). Garnish with cheese, bacon and sliced green onions.

Week 52, Recipe 4: Quick Breaded Pork Chops

NOTES:

• These are really quick and you only need 5 ingredients!
• Crush the saltines by placing in a large Ziploc bag and running a rolling pin back and forth. Do this ahead of time for an even quicker prep.
• Recipe from Taste of Home

INGREDIENTS

• 1 egg, lightly beaten
• 1/2 cup milk
• 1 1/2 c. crushed saltine crackers
• Boneless pork loin chops (original recipe called for 1-inch thick and 4 oz each but I used a thin cut and they were great).
• 1/4 c. canola oil

DIRECTIONS

1. Crush saltine crackers (see NOTES above) and place in a shallow bowl.

2. In another shallow bowl, combine egg and milk.

3. Dip each pork chop in the egg mixture then coat with cracker crumbs, patting to make a thick coating.

4. In a large skillet, cook chops in oil for 4-5 minutes on each side (or until 145 degrees). Let meat stand a few minutes before serving.

Week 52, Recipe 5: Quinoa with Black Beans

NOTES:

• This is a satisfying and hearty vegetarian meal and a great way to eat quinoa. Plus its a one-skillet meal!
• Tasted great the next day so feel free to make ahead of time and store in fridge.

INGREIDENTS

• 1 teaspoon vegetable oil
• 1 red, yellow or orange bell pepper, chopped (optional)
• 1 can diced tomatoes with green chiles, undrained
• 1 onion, chopped
• 3 cloves garlic, peeled and chopped
• 3/4 cup uncooked quinoa
• 1 1/2 cups vegetable broth (or chicken if you don't need it to be vegetarian)
• 2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro
• Sour cream and shredded cheese, to top

DIRECTIONS
1. Rinse quinoa.
2. Heat the oil in a medium saucepan over medium heat. Stir in the onion and bell pepper (if using) and saute 6-8 minutes or until lightly browned. Add garlic and saute 30 seconds longer. Add can of tomatoes.
3. Mix quinoa into the saucepan and cover with vegetable or chicken broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.
4. Stir frozen corn and black beans into the saucepan, and continue to simmer about 5 minutes until heated through. Add more salt and pepper to taste. Mix in the cilantro. Top with lots of sour cream and shredded cheese.

Week 51 Notes

My post before this recent one was about how I'm on "maternity leave" from blogging. I'm still cooking but didn't want to worry about getting the recipes typed up and posted. Well...the baby's due date has come and (almost) gone, so I found time to type up another week. Then I'm on maternity leave. :) Enjoy!

Week 51, Recipe 1: Baked Pasta with Veggies

Not a great pic but this was yummy!

NOTES

• Modified from Cooking Light
• I doubled the recipe below to make a large 13x9 inch pan.
• Make this ahead of time and refrigerate or freeze. I took mine out of the fridge and cooked it covered at 400 degrees for 20 minutes and then uncovered for about 5 minutes. If freezing, thaw in fridge overnight or put in your oven frozen in the morning and set the oven timer.

INGREDIENTS

• 4 ounces uncooked ziti or penne
• 1 tablespoon olive oil
• 3 c. chopped zucchini and/or yellow squash
• 1/2 cup chopped onion
• 2 cups chopped tomato (used diced canned tomatoes if you don't have fresh)
• 2 garlic cloves, minced
• 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 3/4 teaspoon salt, divided
• 1/8 teaspoon crushed red pepper
• 1/4 cup (2 ounces) part-skim ricotta cheese
• 1 large egg, lightly beaten
• Cooking spray

DIRECTIONS
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Preheat oven to 400°.
3. Heat a large skillet over medium-high heat and add oil to pan. Satue squash and onion for 5 minutes then add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.
4. Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.

Week 51, Recipe 2: Slow-cooker BBQ Pulled Pork Sandwiches

Photo by National Pork Board

NOTES

• Recipe modfified from Taste of Home, original recipe from National Pork Board 2011
• Yum! This pork is good plain as well as mixed with your favorite BBQ sauce.
• Original recipe did not call for step 1 but I think browning the meat before putting in the slow-cooker brings out the flavor much more.

INGREDIENTS

• 1 5-pound boneless pork butt (shoulder)
• 1 1/2 teaspoons smoked paprika
• 2 teaspoons black pepper
• 1 teaspoon cayenne
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 cup water
• Soft sandwich buns or rolls
• Favorite BBQ sauce
• Red onion and dill pickle slices, to serve

DIRECTIONS
1. Sprinkle roast with salt and pepper and brown on all sides over medium high heat in a large pot. Let cool slightly on a cutting board.
2. Combine all the seasonings in a small bowl and rub evenly over roast. Place meat in a 6-quart slow cooker. Add water. Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours or until pork is very tender.
3. Remove pork to a large cutting board or platter and let rest for 10-15 minutes. Pull, slice or chop to serve. Either return to slow cooker and mix with BBQ sauce or serve plain with BBQ sauce.
4. Top buns/rolls with pork, sliced onion and pickles.

Week 51, Recipe 3: Stuffed Baked Potatoes with Broccoli and Cheddar

NOTES

• These were easy to make and very filling. They also freeze well - assemble as directed (through step 4, cook completely then wrap in plastic wrap before freezing). Thaw in fridge and then bake as directed below or until hot.
• Recipe modified from The Best Freezer Cookbook

INGREDIENTS

• 4 large baking potatoes
• 3 c. chopped broccoli florets
• 1/2 c. sour cream or buttermilk
• 2 green onions, chopped
• 1 1/3 c. shredded Cheddar or Colby-Jack cheese
• Salt, pepper, cayenne pepper

DIRECTIONS
1. Bake potatoes in microwave 6 minutes, turning over halfway through. Bake in oven at 425 for about 15 minutes or until a skewer slides easily through them. Remove and let cool slightly.
2. While potatoes cook, cook or steam broccoli in a saucepan until just crisp tender (about 1-2 minutes). Drain well.
3. Cut a thin slice from the tops of warm potatoes. Scoop out potato leaving a 1/4-inch shell, being careful not to tear the skins.
4. In a large bowl, mash potato with a potato masher or fork. Beat in enough sour cream or butter milk until smooth. Add broccoli, onions and 1 c. cheese. Season with salt, pepper, and a dash of cayenne to taste.
5. Spoon filling into potato shells, pressing filling into shell and mounding the tops, Arrange in a shallow baking dish and sprinkle with remaining cheese. Bake at 400 degrees for 20 minutes or until cheese is melted.