THE LITTLE WILLIE CENTER

Appetizer

Bacon Wrapped Asparagus

Ingredients

• 1 bunch of asparagus, ends trimmed
• 2 tablespoons of olive oil
• 1/2 teaspoon of garlic powder
• fine sea salt and pepper to taste
• 6 slices of bacon, I do not recommend thick cut bacon as it will take too long to cook compared to the asparagus
• 1 tablespoon of maple syrup (optional)

Instructions

• 1. Pre-heat the oven to 400 degrees F and spray a baking sheet with cooking spray.
• 2. Divide the asparagus into 6 bundles. You could do more or less if desired. Wrap the bacon around the middle of the asparagus bundles so that it overlaps a little. Place the bundles on the prepared baking sheet.
• 3. In a small bowl, whisk together the olive oil and garlic powder until combined. Plush that all over the bacon and asparagus. Sprinkle to taste with salt and pepper.
4. Roast in the oven for 15-22 minutes or until your bacon is nicely cooked. Once out of the oven, I recommend placing the bundles on a paper towel lined plate to absorb some of the excess grease. 5. Optional: once out of the oven, brush the bacon with a little bit of maple syrup to add sweetness.

Enjoy!

(source: foodwithfeeling.com)

Main Dish

BBQ Chicken Sandwiches

Ingredients

• 1 3/4 pounds sliced onion (about 3)
• 6 garlic cloves, halved
• 2 teaspoons olive oil
• 1 pound skinless, boneless chicken thighs (about 4 thighs)
• 1/2 cup jarred barbecue sauce
• 2 tablespoons light sour cream
• 1 1/2 tablespoons cider vinegar
• 1 teaspoon agave syrup or honey
• 6 ounces cabbage-and-carrot coleslaw mix
• 1/4 teaspoon pepper
• 4 ciabatta rolls, toasted

Instructions

• 1. Preheat broiler. Place onion and garlic on a foil-lined baking sheet; toss with oil. Broil 5 minutes, 6 inches from heat, until onion is golden, stirring often.
• 2. Preheat oven to 425°. Transfer onion mixture to a square glass baking dish; top with chicken. Pour barbecue sauce over chicken; cover tightly with foil. Bake, in middle of oven, until chicken is cooked through (about 20 minutes).
• 3. Combine sour cream, vinegar, and honey; whisk well. Toss with coleslaw mix and pepper.
• 4. Shred chicken with a fork; top bottoms of rolls with chicken, onion, sauce mixture, and coleslaw. Place roll tops on sandwiches.

Enjoy!

(source: www.health.com)

Dessert

Frozen Orange Pops

Ingredients

• 4 cups orange juice, pulp free and not from concentrate
• 1/4 cup honey
• 1 cup 0-percent Greek yogurt
• 2 teaspoons orange zest (from about 1 large orange)
• 1 1/2 teaspoons pure vanilla extract
• Kosher salt

Instructions

• 1. Bring the orange juice and honey to a simmer in a wide saucepan, whisking occasionally, over medium-high heat. Cook until reduced to 2 cups, about 25 minutes. Let cool completely.
• 2. Add the orange-honey mixture, yogurt, orange zest, vanilla and a pinch of salt to a blender and puree until smooth. Pour into the pop molds. Freeze until set, at least 4 hours or overnight.
• 3. To serve, take a pop from the freezer, run it under warm water and unmold.

Enjoy!

(source: www.foodnetwork.com)

Appetizer

Cocktail Meatballs

Ingredients

• 1 pound lean ground beef
• 1 egg
• 2 tablespoons water
• 1/2 cup bread crumbs
• 3 tablespoons minced onion
• 1 (8 ounce) can jellied cranberry sauce
• 3/4 cup chili sauce
• 1 tablespoon brown sugar
• 1 1/2 teaspoons lemon juice

Instructions

• 1. Preheat oven to 350 degrees F (175 degrees C).
• 2. In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.
• 3. Bake in preheated oven for 20 to 25 minutes, turning once.
4. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.

Enjoy!

(source: Allrecipes.com)

Main Dish

Pesto Chicken Bake

Ingredients

• 3 chicken breasts
• Salt, to taste
• Pepper, to taste
• tablespoons basil pesto
• 1 roma tomato, sliced
• 1 cup mozzarella cheese

Instructions

• 1. Preheat oven to 400 degrees F.
• 2. Place chicken breasts in a baking dish. Season chicken with salt and pepper, to taste.
• 3. Spread pesto on each chicken breast.
• 4. Layer tomatoes on top of the chicken.
• 5. Top with mozzarella cheese.
• 6. Bake for 40 minutes, or until thoroughly cooked.

Enjoy!

(source: Tasty.co)

Dessert

Pretzel M&M Hugs

Ingredients

• 70 square pretzels
• 70 Hershey’s Kiss chocolates, unwrapped
• 70 milk chocolate M&M’s

Instructions

• 1. Preheat oven to 200 degrees F. Line a cookie sheet with parchment paper.
• 2. Align pretzels on cookie sheet in a single layer then top each pretzel with one Hershey’s Kiss.
• 3. Bake for 4-5 minutes, until chocolate is shiny and soft. Chocolates should not be melted, they should still hold their shape.
• 4. Remove from oven and carefully place one M&M in the center of each soft Kiss and press down to spread the chocolate. Place in the refrigerator and allow chocolate to cool, about 5 minutes.

Enjoy!

(source: Cookingclassy.com)

Dessert:

Peanut Butter Blossoms

Ingredients

• 1 roll refrigerated peanut butter cookie dough
• 3 tablespoons sugar
• 36 Hershey’s Kisses, unwrapped

Instructions

• 1. Heat oven to 350°F. Shape dough into 36 (1-inch) balls; roll in sugar. On ungreased cookie sheets, place balls 2 inches apart.
• 2. Bake 9 to 14 minutes or until golden brown. Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge. Remove from cookie sheets to cooling racks. Cool completely before storing.

Enjoy!

(source: Pillsbury.com)

Appetizer:

Zucchini Pizza Bites

Ingredients

• 3 large zucchini
• Extra virgin olive oil, for brushing
• 1/4 cup marinara or pizza sauce
• 1/4 cup shredded mozzarella
• 1/3 cup mini pepperoni
• Dried oregano

Instructions

• 1. Preheat oven to 400 degrees F.
• 2. Slice zucchini into 1/4” rounds. Place zucchini on a baking sheet and brush with olive oil. Bake until slightly tender, about 5 minutes.
• 3. Spoon a thin layer of sauce over each slice, then top with mozzarella and mini pepperoni.
4. Sprinkle with dried oregano and bake until zucchini is tender and cheese is melted, about 10 minutes.

Enjoy!

(source: Delish.com)

Appetizer:

Healthy Deviled Eggs

Ingredients

• 6 hard boiled eggs, peeled and cut lengthwise
• 1/4 cup plain Greek yogurt
• 2 teaspoons Dijon mustard
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• Paprika to garnish

Instructions

• 1. Place the eggs in a large pot and add just enough so that they are fully covered and put on high heat. Cover and bring to a boil, then turn off the heat and let them sit, still covered, for 12 minutes.
• 2. Once the eggs have cooled, peel and cut them lengthwise.
• 3. Place the whites on the plate and the yolks in a bowl. Add the Greek yogurt, Dijon mustard, pepper and salt to the bowl of yolks and mash.
• 4. Once the mixture is smooth, add it back into the empty egg whites and top with a sprinkle of paprika.

Enjoy!

(source: Fannetasticfood.com)

Entree:

Turkey Stuffed Peppers

Ingredients

• 1 lb lean ground turkey
• 1 teaspoon garlic, minced
• 1/4 onion, minced
• 1 tablespoon cilantro or parsley
• 1 teaspoon garlic powder
• 1 teaspoon cumin powder
• 1 teaspoon kosher salt
• 3 large sweet red bell peppers
• 1 cup reduced sodium chicken broth
• 1/4 cup tomato sauce
• 1 1/2 cups cooked brown rice
• 6 tablespoons shredded cheddar

Instructions

• 1. Heat oven to 400 degrees F.
• 2. Lightly spray olive oil spray in medium nonstick skillet and heat on medium.
• 3. Add onion, garlic and cilantro or parsley and sauté about 2 minutes. Add ground turkey, salt, garlic powder, cumin and meat for 4 to 5 minutes until meat is completely cooked.
• 4. Add tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low about 5 minutes.
• 5. Combine cooked rice and meat.
• 6. Cut bell peppers in half lengthwise and remove all seeds. Spoon 2/3 cup meat mixture to each pepper half and place in a 9 x 13” baking dish. Top with 1 tablespoon of cheese.
• 7. Pour the remaining 1/2 cup of chicken broth on the bottom of the pan. Cover tightly with aluminum foil and bake for about 45 minutes.

Enjoy!

(source: Skinnytaste.com)

Dessert:

Pumpkin Pie Pudding

Ingredients

• 1 can (15 ounces) solid-pack pumpkin
• 1 can (12 ounces) evaporated milk
• 3/4 cup sugar
• 1/2 cup biscuit/baking mix
• 2 large eggs, beaten
• 2 tablespoons butter
• 2 1/2 teaspoons pumpkin pie spice
• 2 teaspoons vanilla extract

Instructions

• 1. Combine solid-pack pumpkin, evaporated milk, sugar, biscuit/baking mix, eggs, butter, pumpkin pie extract and vanilla extract. Transfer to a greased slow cooker.
• 2. Cook, covered on low for 6-7 hours. If desired, serve with whipped cream.

Enjoy!

(source: Tasteofhome.com)

Cranberry Bites

Ingredients

• 1 Package Provolone Cheese
• 1 Can Whole Berry Cranberry Sauce
• 1 Tube Crescent Rolls

Instructions

• 1. Preheat oven to 350 degrees.
• 2. Roll out crescent roll dough. Press the seams together to form 1 large piece of dough. Slice dough into 16 square pieces.
• 3. Grease a mini-muffin pan. Press 1 square of dough into each mini-muffin cup. Take 2 slices of provolone cheese and slice into small squares. Place 2-3 squares into each dough cup. Top bites with 1-2 teaspoons of cranberry sauce.
• 4. Bake in the oven for 15-20 minutes or until edges start to brown.

Enjoy!

(source: http://save-a-lot.com/recipes/appetizerssides/cranberry-cheese-bites)

Taco Lasagna

Ingredients

• 12 oven ready lasagna noodles
• 1 pound lean ground beef
• 1 (1-oz.) package Old El Paso taco seasoning
• 1 egg
• 1 (15-oz.) carton ricotta cheese
• 4 cups (1 lb.) shredded cheddar cheese
• 1 (24-oz.) jar chunky salsa
• Optional toppings: sour cream, green onions, diced tomatoes

Instructions

• 1. Preheat oven to 350 degrees.
• 2. In a large skillet, brown beef until no longer pink. Drain meat and add the taco seasoning. Stir until combined and set aside.
• 3. In a small bowl, add the egg and ricotta and stir until combined.
• 4. In a 9x13 baking dish, start by layering 4 lasagna noodles on the bottom of the pan. Next, layer ⅓ of the ricotta, ⅓ of the beef mixture, ⅓ of the salsa, and ⅓ of the cheese. Repeat the layers 2 more times.
• 5. Bake covered for 30-40 minutes or until the casserole has heated through and is bubbly. Let casserole stand 10 minutes before cutting. Top with sour cream, sliced green onions, and diced tomatoes if desired.

Enjoy!

(source: http://www.the-girl-who-ate-everything.com/2014/04/taco-lasagna.html)

Oatmeal Cookies with Dates

Ingredients

• 12 tablespoons (1½ sticks) unsalted butter, at room temperature
• 1 cup natural peanut butter
• ¾ cup packed light brown sugar
• 2 large eggs
• 1½ teaspoons vanilla extract
• 2½ cups gluten-free rolled oats
• 1 cup oat flour
• ¾ teaspoon ground cinnamon
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 10 ounces Medjool dates, pitted and chopped (about 1½ cups)

Instructions

• 1. Beat butter, peanut butter and brown sugar in a large bowl with an electric mixer until very creamy.
• 2. Add eggs and vanilla and beat until combined.
• 3. Add oats and oat flour, then sprinkle cinnamon, baking soda and salt evenly on top; beat on low speed until almost combined.
• 4. Fold in dates. Cover and refrigerate for 8 to 24 hours.
• 5. Preheat oven to 375°F; let the batter stand at room temperature while the oven heats. Roll slightly rounded tablespoons of dough into balls (about 1-inch) and place 2 inches apart on an ungreased baking sheet. Press with a fork to flatten into 2-inch-wide cookies.
• 6. Bake the cookies until starting to brown on the bottom, 8 to 10 minutes. Let cool on the pan for 2 minutes, then transfer to a wire rack to cool for about 10 minutes more.

Enjoy!

(source: http://www.eatingwell.com/recipe/251421/oatmeal-peanut-butter-cookies-with-dates/)

Spiced Fruit Bake

Ingredients

• 2 cup sliced apples
• 2 cups green pear slices
• 1 1/2 cup fresh cranberries
• 1 cup pineapple chunks (save the juice)
• lemon juice
• 1/3 cup coconut sugar
• 1 tbsp agave or honey
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 stick melted butter or 4 tbsp melted earth balance vegan butter
• 2 tbsp melted coconut oil
• 1/3 cup chopped walnuts

Instructions

• 1. Preheat oven to 300F.
• 2. In a large bowl, toss your fruit and add in 1-2 tsp lemon juice. Set aside.
• 3. In another glass bowl, combine your melted butter, sugar, spices, and coconut oil. Add in honey and a little bit of your leftover pineapple juice as well.
• 4. Add this sugar/butter mixture to your fruit and coat evenly.
• 5. Pour fruit evenly in a 9x12 baking dish. Pour the leftover sugar/butter/oil mixture on top. Bake for 1 hr.
• 6. Add your nuts. Mix fruit again and serve.
• You can also add your nuts in the last 30 minutes of the baking time if you prefer them hot and baked as well.

Enjoy!

(source: http://www.cottercrunch.com/gluten-free-spiced-hot-fruit-bake/)

Cranberry Glazed Ham

Ingredients

• 5 to 6 lb ham
• 16-oz can jellied cranberry sauce
• 1 c. brown sugar
• 1/4 c. orange juice
• 1/4 t. ground cloves
• 1/4 t. cinnamon
• 1/4 t. allspice

Instructions

• 1. Bake ham at 350 degrees for 18 to 20 minutes per pound or until thermometer reads 160 degrees.
• 2. While ham is baking combine remaining ingredients into saucepan and heat slowly, whisking until smooth.
• 3. Spoon half the glaze mix over the ham
• 4. Bake another 30 minutes.
• 5. Serve with remaining glaze

Enjoy!

(source: http://www.simplyrecipes.com/recipes/cranberry_glazed_ham/)

Honey Roasted Carrots

Ingredients

• 3 lbs carrots, peeled and sliced on a bias to 1 1/2-inch long pieces (slice thicker portions into halves)*
• 3 Tbsp olive oil
• Salt and freshly ground black pepper
• 3 Tbsp honey
• 1 1/2 Tbsp apple cider vinegar
• 2 1/2 Tbsp chopped fresh parsley
• 1 Tbsp fresh thyme leaves

Instructions

• 1. Preheat oven to 400 degrees. Place carrots in a mound on a 17 by 12-inch rimmed baking sheet.
• 2. Drizzle with olive oil and season with salt and pepper and toss to evenly coat. Spread into an even layer.
• 3. Roast in preheated oven 20 minutes then remove from oven.
• 4. In a small bowl stir together honey and apple cider vinegar. Drizzle carrots with honey mixture and toss well to evenly coat.
• 5. Return to oven and roast about 10 to 20 minutes longer.
• 6. Remove from oven, toss again and sprinkle with fresh parsley and thyme. Serve warm.
• *Thicker carrots are preferred. If you have thin carrots, reduce roasting time as needed.

Enjoy!

(source: http://www.cookingclassy.com/2015/11/honey-roasted-carrots/)

Garlic Herb Potatoes

Ingredients

• 1½ pounds baby Yukon Gold potatoes (baby red potatoes also work well)
• 1 sprig rosemary
• 3 sprigs thyme
• 2 cups low sodium chicken broth, plus ½ cup more if necessary
• 2 tablespoons olive oil
• 2 tablespoons butter, divided
• 1 teaspoon kosher salt, plus more for topping
• 2 cloves garlic, minced
• 2 tablespoons parsley, finely chopped

Instructions

• 1. In a 10" nonstick skillet, arrange the baby potatoes so that they fit together neatly but with a bit extra room. You'll have to flatten them out later, so they need a little space.
• 2. Add in the rosemary, thyme, chicken broth, olive oil, 1 tablespoon butter, and kosher salt. Heat the pan to high and bring to a boil. Once the broth boils, reduce the heat to medium, add in the garlic, and (almost) cover the skillet, leaving a very small opening for excess steam to escape. Make sure the broth continues to boil for 20 minutes, or until the potatoes are easily punctured with a fork.
• 3. If the liquid has all absorbed, add the additional ½ cup of chicken broth. You could also use water here if you don't have enough broth, or a combination of the two. You want the liquid to cover about ⅓ way up the potatoes at this point.
• 4. Remove the pan from the heat and use a meat mallet, wooden spoon, or back of a measuring cup to press down on the tops of the potatoes lightly until the skin cracks and they flatten out a bit.
• 5. Return the potatoes to high heat, uncovered, and cook until the liquid evaporates and the potatoes are browned on the bottom, about 12 minutes.
• 6. Remove the potatoes from heat again, turn the potatoes, scrape up any burnt bits, and add the last tablespoon of butter to the pan. Press the other sides of the potatoes to crack and flatten them more if necessary.
• 7. Sprinkle the potatoes with parsley and cook until the other side is browned, about 5 minutes.
• Serve warm and sprinkled with salt.

Enjoy!

(source: http://hostthetoast.com/crispy-outside-creamy-inside-garlic-herb-potatoes/)

Eggnog Snickerdoodle Cookies

Ingredients

For the cookies:

• 1 cup (120g) all-purpose flour (measured correctly)
• ¾ tsp cornstarch
• ¾ tsp baking powder
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ⅛ tsp salt
• 2 tbsp (28) unsalted butter, melted
• ¼ cup (60mL) light or dairy-free eggnog, warmed to room temperature
• 1 tsp vanilla extract
• ¼ cup (48g) granulated sugar
• ¼ cup (52g) light brown sugar

For the coating:

• 3 tbsp (36g) granulated sugar
• ¼ tsp ground cinnamon
• ⅛ tsp ground nutmeg

Instructions

• 1. To prepare the cookies, whisk together the flour, cornstarch, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
• 2. In a separate bowl, whisk together the utter, eggnog, and vanilla. Stir in the granulated and brown sugars. Add in the flour mixture, stirring until barely incorporated.
• 3. Chill the cookie dough for at least 30 minutes, or up to 3 hours. (If chilling longer than 3 hours, cover the cookie dough with plastic wrap to avoid letting it dry out.)
• 4. Preheat the oven to 350°F, and line a baking sheet with parchment paper or a silicone baking mat.
• 5. To prepare the coating, stir together the sugar, cinnamon, and nutmeg in a small bowl.
• 6. Using a spoon and spatula or a cookie scoop, drop one portion of cookie dough into rounded mounds in the bowl of spiced sugar. Rotate it until it’s fully coated; then roll it between your palms into a ball.
• 7. Drop it back in the spiced sugar, coat again, and place on the prepared baking sheet. If the cookie dough was chilled longer than 1 hour, flatten the cookie dough balls slightly.
• 8. Bake the cookies at 350°F for 9-12 minutes. Cool on the baking sheet for 10 minutes before turning out onto a wire rack.

Enjoy!

(source: http://amyshealthybaking.com/blog/2014/12/08/eggnog-snickerdoodles/)

Garlic Mashed Cauliflower

Ingredients

• 1 large head of cauliflower (2-2 ¼ pounds)
• 1 cup low sodium broth (either vegetable or chicken)
• 3 Tablespoons milk (anything but skim)
• 3 Tablespoons light or nonfat cream cheese
• ¼ teaspoon garlic salt
• freshly ground black pepper and salt
• freshly chopped herbs like parsley or chives (optional)

Instructions

• 1. Separate cauliflower into florets and chop core finely.
• 2. In pot over high heat, simmer broth. Add cauliflower, cover and reduce heat to medium. Cook until cauliflower is very tender, about 12-15 minutes.
• 3. Drain and discard liquid (the drier the cauliflower is, the better). Add milk, cream cheese, and garlic salt. Mash with potato masher until desired consistency is reached. If you’d like, you can run the mashed cauliflower through the food processor for a creamy consistency. Season with salt and pepper to taste. Top with fresh herbs (optional) and serve!

Enjoy!

(source: http://foodfolksandfun.net/2016/08/healthy-mashed-cauliflower/)

Cinnamon, Pecan Roasted Butternut Squash

Ingredients

• 1 large butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 2 tablespoons brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup pecan halves
• 2 sprigs rosemary

Instructions

• 1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• 2. Place butternut squash in a single layer onto the prepared baking sheet. Add olive oil, maple syrup, brown sugar, cinnamon and nutmeg. Gently toss to combine.
• 3. Place into oven and bake for 25-30 minutes, turning once, until tender.
• 4. Add pecans during the last 10 minutes of cooking time. Serve immediately, garnished with rosemary, if desired.

Enjoy!

(source: http://damndelicious.net/2015/10/07/cinnamon-pecan-roasted-butternut-squash/)

Herb Roasted Turkey Breast

Ingredients

• 3lb boneless turkey breast, thawed
• 4 sage leaves, fresh
• 1 tablespoon thyme, chopped, fresh
• olive oil
• 1 teaspoon kosher salt
1/4 teaspoon black pepper

Instructions

• 1. Place the turkey breast on a flat surface and gently lift the skin to expose the breast. Sprinkle evenly with the salt, pepper, thyme and the sage leave.
• 2. Place the skin back down and drizzle with olive oil.
• 3. Bake according to package instructions. Allow the turkey to rest for 15 minutes before slicing.

Enjoy!

(source: http://www.ohsweetbasil.com/herb-roasted-turkey-breast.html)

Pumpkin Pecan Cobbler

Ingredients

• 1 cup + 3 tablespoons all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1/2 cup pumpkin puree
• 1/4 cup milk
• 1/4 cup melted butter or vegetable oil
• 1 1/2 teaspoons vanilla

Topping:

• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/4 cup chopped pecans
• 1 1/2 cups very hot water

Instructions

• 1. Preheat oven to 350 degrees.
• 2. In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
• 3. In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.
• 4. In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing (WITHOUT STIRRING) and bake for 40 minutes or until the middle is set. (Be sure to place your casserole dish on a baking sheet in case it bubbles over)
• 5. Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

Enjoy!

(source: http://www.laurenslatest.com/pumpkin-pecan-cobbler/?m)

Healthy Oatmeal Cups

Ingredients

• 3 cups old-fashioned rolled oats (not quick oats)
• 2/3 cup brown sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup milk
• 2 eggs
• 1/2 cup applesauce
• 2 teaspoons vanilla extract
• 3/4 cup blueberries, sliced bananas, sliced strawberries, chocolate chips, or dried cranberries

Instructions

• 1. Preheat oven to 350 degrees and spray a muffin tin with baking spray.
• 2. In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, applesauce, and vanilla extract. Stir in desired fruit of choice.
• 3. Using an ice cream scoop, place scoops of the oatmeal mixture in each cup. Sprinkle additional fruit on top.
• 4. Bake for 25-30 minutes or until middles are set. Let oatmeal cups cool in the pan. Enjoy!

Enjoy!

(source: http://www.ebay.com/gds/Healthy-Oatmeal-Cups-/10000000206749204/g.html?roken2=ti.pQ2hyaXN0eSBEZW5uZXk=)

Baked Pork Chops with Apples and Sweet Potatoes

Ingredients

• 1/2 cup maple syrup
• 1 teaspoon minced garlic
• OR 1 small garlic clove, peeled and minced
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 tablespoon freshly ground black pepper
• 1/4 teaspoon ground cinnamon
• 1 cup chicken stock or broth
• 2 tablespoons vegetable oil
• 4 boneless loin pork chops, 1 1/2 inches thick
• 3 medium sweet potatoes, peeled and cut into 1-inch cubes
• 2 Granny Smith apples, cored, quartered and cut into 1-inch slices
• Parsley for garnish (optional)

Instructions

• 1. Heat oven to 375°F. Combine maple syrup, garlic, ginger, salt, pepper, cinnamon and chicken stock; mix well. Line a roasting pan with aluminum foil.
• 2. Heat oil in large skillet over medium-high heat. Brown pork chops on both sides. Remove from pan. Place chops in roasting pan.
• 3. Add sweet potatoes and apples. Pour maple syrup mixture over ingredients in pan.
• 4. Bake, uncovered, 25 minutes. Remove pan from oven. Turn chops, sweet potatoes and apples gently with spatula. Return to oven.
• 5. Bake an additional 10 minutes or until apples and potatoes are soft and pork internal temperature reaches 145°F. Spoon apples and sweet potatoes onto serving platter and cover loosely.
• 6. Pour remaining sauce into medium saucepan and simmer to reduce for 5 minutes. Pour over pork chops, sweet potatoes and apples. Serve.

Enjoy!

(source: http://www.crisco.com/recipes/baked-pork-chops-with-yams-and-apples-936)

Sweet Potato Cornbread

Ingredients

• 1 large sweet potato (yielding 1.5 cups mashed; roasting instructions below)
• 1 cup whole grain cornmeal
• ½ cup dry creamy wheat (i.e., Cream of Wheat)
• 1 cup all purpose flour
• ½ cup granulated sugar
• 1 TB baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp table salt
• 2 large eggs, room temp
• ½ cup whole Greek yogurt, plain
• ¾ cup milk
• 2 TB olive oil
• 4-5 pats real butter

Instructions

• 1. Do ahead of time: Wrap sweet potato in heavy foil and roast 1.5 hours at 425 F. Once it can easily be pierced with fork, it's done. Carefully unwrap (it's hot!) and let cool enough to handle. Mash sweet potato. Measure out 1.5 cups for use in this recipe.
• 2. Heat oven to 425 F. Spray a 10 inch cast iron skillet with oil and set in oven on lower middle rack.
• 3. In a large bowl, whisk together the cornmeal, dry creamy wheat, flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, combine mashed roasted sweet potato, eggs, yogurt, milk, and olive oil. Whisk to combine well. Mixture should be smooth and thick.
• 4. Using a rubber spatula, gently fold sweet potato mixture with the cornmeal mixture just until no dry streaks of flour remain. Do not over-mix.
• 5. Place preheated/greased skillet on a heat-safe surface. Scrape batter into skillet, evening out the top into the edges. Bake 25-30 minutes or until top is puffy and golden brown. There should be cracks visible around edges of cornbread.
• 6. After baking, place cornbread on wire rack. Immediately place 4-5 pats of butter on top, letting butter melt into the cornbread. Slice and serve with additional butter, if desired.

Enjoy!

(source: http://www.chewoutloud.com/2015/11/02/sweet-potato-cornbread/)

Apple Fries with Caramel Cream Dip

Ingredients

For the Apples:

• 4 to 5 tart apples, we used Pink Ladies
• 1 cup buttermilk
• 1 cup sugar
• wonder flour
• vegetable oil for frying
• cinnamon and sugar, to taste

For the Dip:

• 1 (8 oz) cream cheese
• 1 small container cool whip (or 1 cup whipping cream with 1/2 cup sugar- whipped until stiff)
• 1 cup caramel sauce

Instructions

• 1. In a fry pan, or deep fryer heat vegetable oil for frying.
• 2. Mix together the buttermilk and sugar in a medium size bowl. Peel and slice apples and add them to the buttermilk mixture as you go to prevent browning.
• 3. In a shallow dish, put a layer of wonder flour. Pull the apples out of the buttermilk mix, one at a time and lightly coat all sides in the flour.
• 4. When oil is nice and hot, gently place coated apples into the oil so they are not touching, when the bottom side begins to turn golden, flip over and brown the second side. Quickly remove to a tray lined with paper towels to soak up excess grease and cool. 5. Sprinkle immediately with cinnamon and sugar while they are hot.
• 6. For the dip: Mix together the cream cheese and cool whip until completely blended then stir in the caramel sauce.
• 7. Place into a bowl for dipping and drizzle a little extra caramel sauce over the top.

Enjoy!

(source: http://www.favfamilyrecipes.com/apple-fries-with-caramel-cream-dip/#_a5y_p=4491686)

Roast Chicken with Potatoes and Butternut Squash

Ingredients

• 2 tablespoons minced garlic, divided
• 1 teaspoon salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1/2 teaspoon dried rubbed sage
• 1 (3 1/2-pound) roasting chicken
• Cooking spray
• 12 ounces red potatoes, cut into wedges
• 1 1/2 cups cubed peeled butternut squash (about 8 ounces)
• 2 tablespoons butter, melted

Instructions

• 1. Preheat oven to 400°.
• 2. Combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and sage in a small bowl. Remove and discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under chicken. Rub garlic mixture under loosened skin. Place chicken, breast side up, on rack of a broiler pan coated with cooking spray. Place rack in broiler pan.
• 3. Combine potatoes, squash, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange vegetable mixture around chicken. Bake at 400° for 1 hour or until a thermometer inserted into meaty part of thigh registers 165°. Let stand 10 minutes. Discard skin.

Enjoy!

(source: http://www.myrecipes.com)

Chili-Pasta Skillet

Ingredients

• 1 LB lean ground beef
• ¾ cup chopped onion
• 1 15 ounce can red kidney beans, black beans, or red beans, rinsed and drained
• 1 14 1/2 ounce can diced tomatoes, undrained
• 1 8 ounce can tomato sauce
• ½ cup dried elbow macaroni (2 ounces)
• 1 4 ounce can diced green Chile peppers, drained
• 2 teaspoons chili powder
• ½ teaspoon garlic salt
• ½ cup shredded Monterey Jack or cheddar cheese (2 ounces)

Instructions

• In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat.
• Stir in beans, undrained tomatoes, tomato sauce, uncooked macaroni, Chile peppers, chili powder, and garlic salt. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until macaroni is tender, stirring often. Remove skillet from heat; sprinkle mixture with cheese. Cover and let stand about 2 minutes or until cheese is melted.
• Makes 6 servings

Enjoy!

(source: http://www.bhg.com)

Chicken with Parmesan Noodles

Ingredients

• 1 9 ounce package refrigerated angel hair pasta
• 4 large carrots, thinly sliced
• 2 tablespoons butter
• 1 ½ pounds skinless, boneless chicken breast halves
• 6 tablespoons purchased basil pesto
• ¼ cup finely shredded Parmesan cheese
• Olive oil (optional)
• Fresh basil (optional)

Instructions

• Cook pasta according to package directions.
• Meanwhile, in 12-inch skillet cook carrots in 1 tablespoon melted butter over medium heat for 3 minutes. Add chicken; cook and stir 4 to 5 minutes or until no pink remains in chicken. Add 4 tablespoons pesto; toss to coat.
• Drain pasta. Return to pan; toss with remaining butter and pesto. Serve with chicken mixture. Sprinkle pasta with Parmesan cheese and ground black pepper. Drizzle with olive oil and top with basil. Makes 6 servings.

Enjoy!

(source: http://www.bhg.com)

Chicken-Noodle Casserole

Ingredients

• 4 stalks celery, chopped
• 1 medium onion, chopped
• 1 tablespoon vegetable oil
• 2 LBS chicken legs and/or thighs
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried thyme, crushed
• ½ teaspoon salt
• 1 slice bread
• 1 12 ounce package jumbo or extra-large egg noodles
• 1 8 ounce container sour cream dip, cheddar French onion dip, or French onion dip
• 2 tablespoons all-purpose flour
• Nonstick cooking spray
• 2 tablespoons fresh parsley

Instructions

• Preheat oven to 375 degrees F. In a Dutch oven cook two-thirds of the celery and two-thirds of the onion in hot oil over medium heat for 3 minutes. Add chicken, pepper, thyme, and salt; cook for 2 minutes. Add 6 cups of water. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes until chicken is no longer pink.
• Meanwhile, for topping, tear bread in small pieces. Finely chop remaining celery and onion. In a small bowl toss together the bread, celery and onion; set aside.
• With a slotted spoon transfer chicken to a cutting board to cool slightly. Add noodles to simmering broth; boil gently for 7 to 8 minutes, just until tender, stirring occasionally. With a slotted spoon transfer noodles, celery, and onion to a 3-quart baking dish.
• For sauce, in a bowl whisk together sour cream dip and flour. Gradually whisk in 1 cup of the hot broth until smooth. Add sauce to broth in Dutch oven; cook and stir until boiling.
• Meanwhile, discard skin and bones from chicken. Chop chicken, then add to noodles in dish. Gently stir in sauce. Sprinkle with topping, then lightly coat with cooking spray.
• Bake, uncovered, for 30 to 35 minutes until casserole is heated through and topping begins to brown. Top with parsley just before serving.

Enjoy!

(source: http://www.bhg.com)

Baked Eggs in Bread Bowl

Ingredients

• 8 crusty dinner rolls
• 8 large eggs
• ¼ cup chopped mixed herbs, such as parsley or chives
• 2 tablespoons heavy cream
• Salt and pepper to taste
• 4 tablespoons grated Parmesan cheese

Instructions

• Preheat oven to 350ºF. Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a rimmed baking sheet. Reserve tops.
• Crack an egg into each roll, then top with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan.
• Bake until eggs are set and bread is toasted, 20 to 25 minutes. After eggs have cooked for 20 minutes, place bread tops on baking sheet and bake until golden brown. Let sit 5 minutes. Place tops on rolls and serve warm.

Enjoy!

(source: http://www.myrecipes.com/recipe/baked-eggs-bread-bowls )

Baked Spaghetti

Ingredients

• 1 (16 oz. package) of spaghetti
• 1 pound ground beef – or – ground turkey
• 1 (32 oz.) jar marinara
• 2 cups shredded mozzarella cheese
• ½ cup Parmesan cheese

Instructions

• Preheat your oven to 350 degrees. Bring a large pot of water to a boil. Cook spaghetti thoroughly, about 10-13 minutes. Drain spaghetti.
• Heat a large skillet over medium heat. Cook ground beef until browned, about 10 minutes. Add ground beef to drained spaghetti, stir in marinara sauce.
• Add spaghetti into baking dish, layer with mozzarella cheese. Bake for 30-45 minutes until baked spaghetti is crispy on top. Serve with additional Parmesan cheese as desired.

Enjoy

(source: http://www.cheap-chef.com/baked-spaghetti-recipe/

Chow Mein

Ingredients

• 3 boneless skinless chicken breasts
• 1 large package chow mein noodles
• 1 red bell pepper
• 1 green bell pepper
• 1 tablespoon grated ginger
• 2 thinly chopped carrots
• ¼ cup celery
• ¼ cup soy sauce

Instructions

• Boil chow mein noodles in a large pot over high heat. In a skillet over medium heat cook 3 sliced boneless skinless chicken breasts. When chicken is fully cooked, add in chopped red bell pepper, green bell pepper, grated ginger and chopped celery and soy sauce. Continue cooking on medium heat until vegetables are tender, stir often. Drain the chow mein noodles and mix in pan with chicken and vegetables.

Enjoy

(source: http://www.cheap-chef.com/cheap-and-easy-chicken-chow-mein/ )

Chicken Broccoli Crescent Roll Recipe

Ingredients

• 1 can of refrigerated crescent rolls
• ½ cup of shredded sharp cheddar cheese
• 8 pieces of thinly-sliced chicken breast
• 8 broccoli florets

Instructions

• Preheat your oven to 375 degrees.
• Microwave broccoli for 3 minutes to make it tender.
• Unroll the crescent roll dough and arrange in a circle on a baking sheet, with the edges pointing outward.
• Sprinkle cheese along the base of the crescent rolls, then add a slice of chicken and a broccoli floret.
• Roll the crescent roll back up and pinch the ends together to seal the dough.
• Bake for 12 to 15 minutes, until light golden brown.

Enjoy!

(source: http://parentpretty.com/crescent-roll-recipe-chicken-broccoli/#_a5y_p=1320581)

Oven Baked Potato Skins

Ingredients

• 6 small (2.5 lbs.) russet potatoes
• 6 oz. bacon – or – bacon bits
• 2 tbsp. vegetable oil
• ¼ tsp garlic powder
• ¼ tsp smoke paprika (optional)
• 2 oz. shredded sharp cheddar cheese
• 2 whole green onions
• ½ cup sour cream
• salt to taste

Instructions

• Preheat the oven to 400 degrees. Wash the potatoes well and prick the skins a few times with a fork. Place the potatoes directly on the oven rack and bake for about 45 minutes or until they’re tender all the way through. Cooking time will depend on the size and thickness of your potatoes. Check doneness by piercing the largest potato with a fork.
• Meanwhile, prepare the rest of the ingredients. Slice the bacon into small pieces and cook in a skillet over medium heat until brown and crispy. Drain on a paper towel lined plate. Slice the green onions. In a small bowl combine the vegetable oil, garlic powder, and smoked paprika.
• Once the potatoes are cooked, use a small dishtowel to help hold the hot potatoes as you cut them in half. Use a spoon to scoop out the insides of the potatoes, leaving about ¼ inch of potato attached to each skin. Save the scooped out potato for another use.
• Line a baking sheet with foil. Place each scooped out potato on the baking sheet. Brush the seasoned oil over the surface of the potatoes. Use any leftover residual oil on the brush to lightly coat the outside (peel side) surface of the potatoes. Sprinkle liberally with salt. Move the baking sheet to the oven and bake for an additional 15 minutes at 400 degrees to allow the potatoes to crisp up.
• Once the potatoes have crisped and are lightly golden brown on the edges, sprinkle the shredded cheese over top. Return to oven for 1-2 minutes or until the cheese is melted. Take the potatoes back out and top with a dollop of sour cream, bacon, sliced green onions, or any other ingredients that you would like.

Enjoy

(source: http://www.budgetbytes.com/2012/12/oven-baked-potato-skins/

Breakfast Rollups

Ingredients

• 4 (6-inch) plain or spinach tortillas
• 8 tablespoons whipped cream cheese
• 4 leaves green leaf lettuce
• 4 (1-oz) slices of deli ham

Instructions

• Place the tortillas on individual pieces of wax paper. Spread 2 tablespoons of cream cheese over each tortilla.
• Top each with 1 lettuce leaf and a slice of ham then roll-up the tortilla. Roll in wax paper and keep chilled until ready to serve.
• When ready to serve, slice and remove the wax paper.

Enjoy

(source: http://www.mrfood.com/Misc-Breakfast-Recipes/Breakfast-Rollups/)