tag:blogger.com,1999:blog-77739595892107422352024-03-18T21:05:06.738-07:00Lyss in the KitchAlyssa Koskehttp://www.blogger.com/profile/14162590766634169842noreply@blogger.comBlogger146125tag:blogger.com,1999:blog-7773959589210742235.post-90919922069614623402016-08-11T08:12:00.001-07:002016-08-11T08:14:32.361-07:00GLUTEN/DAIRY FREE Blueberry Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkz5Dk0lyYeEFf4hmbfZdllu6WIKqQGAoAf7tVSZ3d7HhA67Tf_lx8meScZyTQp7sDJSfhLWeo9IWAM9TW4xryk38bW5_LWPi3w9FUWM8y6qYHsQ3RtLIZx5UlQcKfCC5xM2Sz1qdQOb0/s1600/muffins.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkz5Dk0lyYeEFf4hmbfZdllu6WIKqQGAoAf7tVSZ3d7HhA67Tf_lx8meScZyTQp7sDJSfhLWeo9IWAM9TW4xryk38bW5_LWPi3w9FUWM8y6qYHsQ3RtLIZx5UlQcKfCC5xM2Sz1qdQOb0/s320/muffins.jpg" width="320" /></a></div>
<ul style="background-color: white; box-sizing: border-box; color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 12px; margin: 0px; padding: 0px;">
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;">1 C almond Flour</li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;">1/4 C coconut Flour</li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="background-color: initial; line-height: inherit;">3/4 tsp sea salt</span></li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="background-color: initial; line-height: inherit;">1/2 tsp baking soda</span></li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;">6 eggs</li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;">1 mashed banana (mash until it's liquid</li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;">1/4 C coconut oil, melted</li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;">1/4 cup honey</li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;">2 tsp vanilla extract</li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;">1 C blueberries</li>
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<ol style="background-color: white; box-sizing: border-box; color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 12px; margin: 0px; padding: 0px;">
<li class="instruction" itemprop="recipeInstructions" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><span style="background-color: initial; line-height: inherit;">Preheat oven to 350°F. </span></li>
<li class="instruction" itemprop="recipeInstructions" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Grease a regular size muffin tin Line a 12-count standard muffin tin with paper liners, or grease cups.</li>
<li class="instruction" itemprop="recipeInstructions" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Whisk together almond flour, coconut flour, salt and baking soda,</li>
<li class="instruction" itemprop="recipeInstructions" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">In a separate bowl whisk the eggs and whisk in the banana, honey, vanilla and coconut oil. </li>
<li class="instruction" itemprop="recipeInstructions" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Add the Almond flour mixture. </li>
<li class="instruction" itemprop="recipeInstructions" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Gently stir in the blueberries.</li>
<li class="instruction" itemprop="recipeInstructions" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Divide the batter equally among the muffin tins.</li>
<li class="instruction" itemprop="recipeInstructions" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Bake 20 to 25 minutes until golden brown and a toothpick inserted in center of a muffin comes out clean (clean of batter, not blueberry juice). Cool in tin for 10 minutes then remove muffins to a wire rack to cool completely.</li>
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Alyssa Koskehttp://www.blogger.com/profile/14162590766634169842noreply@blogger.com0tag:blogger.com,1999:blog-7773959589210742235.post-3826487954052107772015-05-22T11:27:00.002-07:002015-05-22T11:27:35.851-07:00Chicken Cordon Bleu Casserole4 chicken breasts, cut into small cubes<br />
1/2 lb. black forest ham, cut into small pieces<br />
8 slices Swiss cheese<br />
3 1/4 C milk<br />
4 tbsp flour<br />
1/4 tsp worcestershire<br />
2 tbsp lemon juice<br />
1 tbsp honey mustard<br />
1/4 tbsp pepper<br />
1 C seasoned bread crumbs<br />
10 tbsp unsalted butter, cubed<br />
<br />
Preheat oven to 350. Cover the bottom of a 9x9 pan with chicken.then the ham, then cheese. To make the sauce, Melt 4 tbsp butter in a sauce pan, add 4 tbsp flour when butter melts and make a rue. Add milk and bring to a low boil and remove from heat. Add worcestershire, lemon juice, mustard, pepper and pour on top of cheese. Mix together 1 C and 4 tbsp melted butter and over the top of the casserole.<br />
<br />
Bake for 45 minutes. Let stand 10 minutes before serving.<br />
<br />
To freeze: Follow above instructions and do not bake. cover and freeze. Before baking, fully defrost and cook at 350 for 45 minutes. Let stand 10 minutes before serving.Alyssa Koskehttp://www.blogger.com/profile/14162590766634169842noreply@blogger.com0tag:blogger.com,1999:blog-7773959589210742235.post-65012874183803485262014-10-14T09:34:00.001-07:002014-10-14T09:34:30.462-07:00Butternut Squash Soup1 large butternut squash, peeled, seeded, and cut into 1 inch pieces<br />
1 onion, diced<br />
3 tbsp coconut oil<br />
1/8 tsp sea salt<br />
1/4 tsp pepper<br />
1/2 tsp nutmeg<br />
2 C water<br />
1/4 tsp cinnamon<br />
1/8 tsp allspice<br />
1/4 tsp poultry seasoning<br />
1 C whipping cream<br />
<br />
<br />
1. Preheat oven to 400<br />
2. Mix together squash, onion, oil, salt, pepper and nutmeg and spread on a cookie sheet<br />
3. Bake for 60 minutes<br />
4. Put roasted squash and onions in a blender or food processor<br />
5. Add 1 cup water, cinnamon, allspice, poultry seasoning and blend until smooth,<br />
6. Add whipping cream and continue to blend<br />
7. Add additional water to desired consistency<br />
8. Serve hot<br />
<br />
Thank you Kelsie Wens for the inspiration on this!Alyssa Koskehttp://www.blogger.com/profile/14162590766634169842noreply@blogger.com0tag:blogger.com,1999:blog-7773959589210742235.post-8023694404562139442014-08-13T15:25:00.001-07:002014-08-13T15:28:00.321-07:00Black Bean Brownies15oz can black beans, rinsed<br />
1/2 C quick oats<br />
2 tbsp cocoa powder<br />
1/2 C hazelnuts or almonds<br />
1/4 tsp salt<br />
2 tbsp vanilla<br />
1/2 tsp baking powder<br />
4 tbsp ground flax seed<br />
11.5oz dark chocolate chips<br />
1/4 C Coconut oil<br />
1/3 C honey<br />
<br />
1. Preheat oven to 350<br />
2. Melt coconut oil in a liquid measuring cup and pour into food processor<br />
3. Add honey to liquid measuring cup and pour into food processor<br />
4. Place all other ingredients in the food processor and blend until smooth<br />
5. Pour into a greased 8x8 baking sheet<br />
6. Bake for 16-18 minutes<br />
7. Let cool completely before cutting and serving<br />
<br />
Recipe from Lindsay Ludwig<br />
<br />Alyssa Koskehttp://www.blogger.com/profile/14162590766634169842noreply@blogger.com0tag:blogger.com,1999:blog-7773959589210742235.post-52193433855169895172014-06-18T13:18:00.002-07:002014-06-18T13:31:04.306-07:00Oatmeal Chocolate Chip Lactation Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtwEOldCAcIhpCVeDPYtFVZF1FoSSD12A16vpWsUKkV_WccNYksc50-DF5tT2ZahtfZumzTxgFRwtkwVPHi2VKxnRyB9oW1KpMY4WYnoobhHKME5felILu4RAci1Wl1ESCussVSc7cino/s1600/unnamed.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtwEOldCAcIhpCVeDPYtFVZF1FoSSD12A16vpWsUKkV_WccNYksc50-DF5tT2ZahtfZumzTxgFRwtkwVPHi2VKxnRyB9oW1KpMY4WYnoobhHKME5felILu4RAci1Wl1ESCussVSc7cino/s1600/unnamed.jpg" height="320" width="320" /></a></div>
1 C butter<br />
1 C brown sugar<br />
1 C sugar<br />
1 1/2 tsp vanilla<br />
1 egg<br />
3 tbsp water<br />
5 tbsp ground flaxseed<br />
3 tbsp ground brewers yeast<br />
3C rolled oats<br />
2 C flour<br />
10 oz dark chocolate chips<br />
<br />
<br />
<br />
<br />
<br />
<br />
1. Cream butter and sugars together<br />
2. Place oats, flour and brewers yeast in the food processor and process until fine ground<br />
3. Add eggs, flaxseed and water to butter and sugar mixture<br />
4. Slowly add dry ingredients<br />
5. Fold in chocolate chips<br />
6. Place spoonfuls (I use a<a href="http://www.amazon.com/OXO-Grips-Small-Cookie-Scoop/dp/B0000CCY1E/ref=sr_1_2?ie=UTF8&qid=1403122608&sr=8-2&keywords=mini+cupcake+scoop"> mini cupcake scoop</a>) of dough on cookie sheet covered in parchment or silpat<br />
7. Bake at 375 for 10 min<br />
8. Remove from cookie sheet immediately and place on cooling rack<br />
<br />
***Makes about 55 cookies!!!<br />
<br />Alyssa Koskehttp://www.blogger.com/profile/14162590766634169842noreply@blogger.com0tag:blogger.com,1999:blog-7773959589210742235.post-43385888128811102402014-06-18T13:08:00.005-07:002014-06-18T13:08:28.029-07:00Tzatzki Sauce<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 C greek yogurt</span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 medium cumcumber, unseeded, shredded</span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp miced garlic</span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp white wine vinegar</span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;">1. Place cucumber in a paper towel and squeeze out water, repeat 3 times</span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;">2. Mix all ingredients together in a bowl and cover</span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;">3. Refrigerate for at least 1 hour before serving</span></div>
Alyssa Koskehttp://www.blogger.com/profile/14162590766634169842noreply@blogger.com0tag:blogger.com,1999:blog-7773959589210742235.post-33195205486496903022014-06-18T13:08:00.003-07:002014-06-18T13:08:23.043-07:00Tzatzki Sauce<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 C greek yogurt</span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 medium cumcumber, unseeded, shredded</span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp miced garlic</span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp white wine vinegar</span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;">1. Place cucumber in a paper towel and squeeze out water, repeat 3 times</span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;">2. Mix all ingredients together in a bowl and cover</span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;">3. Refrigerate for at least 1 hour before serving</span></div>
Alyssa Koskehttp://www.blogger.com/profile/14162590766634169842noreply@blogger.com0tag:blogger.com,1999:blog-7773959589210742235.post-3547911280782028172014-06-18T13:08:00.001-07:002014-06-18T13:08:19.527-07:00Tzatzki Sauce<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 C greek yogurt</span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 medium cumcumber, unseeded, shredded</span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp miced garlic</span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp white wine vinegar</span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;">1. Place cucumber in a paper towel and squeeze out water, repeat 3 times</span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;">2. Mix all ingredients together in a bowl and cover</span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;">3. Refrigerate for at least 1 hour before serving</span></div>
Alyssa Koskehttp://www.blogger.com/profile/14162590766634169842noreply@blogger.com0tag:blogger.com,1999:blog-7773959589210742235.post-51591084615411609932014-06-18T13:07:00.000-07:002014-06-18T13:07:18.902-07:00Greek Chicken<span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">4 tbsp minced garlic</span><br />
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp lemon juice</span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp red wine vinegar</span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp olive oil</span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp plain greek yogurt</span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp dried organo</span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;">4 chicken breasts</span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;">1. Combine everything but the chicken in a ziploc bag and seal</span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;">2. Shake well to mix then add chicken</span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;">3. Let marinade for at least 1 hour, but ideally overnight</span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;">4. Grill 20 min or until juices run clear</span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;">5. Enjoy on its own or in pita bread</span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;">To Freeze: </span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;">1. Follow steps 1-2, then freeze</span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;">2. Let defrost completely</span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;">3. Grill 20 min or until juices run clear</span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">
<span style="font-family: Arial, Helvetica, sans-serif;">4. </span><span style="font-family: Arial, Helvetica, sans-serif;">Enjoy on its own or in pita bread</span></div>
Alyssa Koskehttp://www.blogger.com/profile/14162590766634169842noreply@blogger.com0tag:blogger.com,1999:blog-7773959589210742235.post-6350910194937396572014-05-10T23:00:00.001-07:002014-05-10T23:00:33.460-07:00French Toast Casserole1 French bread loaf, cubed<br />
8 eggs<br />
3 C milk<br />
1/4 C sugar<br />
2t cinnamon<br />
3t vanilla<br />
1 1/3C brown sugar<br />
1C pecans, chopped<br />
1/2C butter<br />
<br />
1. Combine eggs, milk, sugar, vanilla, 1t cinnamon in a mixing bowl and set aside.<br />
2. Place cubed French bread in a greased 8x8 pan.<br />
3. Pour milk and egg mixture over bread and stir well to combine.<br />
4. If you can, refrigerate overnight.<br />
5. When you are ready to eat, combine brown sugar, butter, pecans and remaining cinnamon until it resembles a sand like mixture and cover the top of the casserole.<br />
6. Bake uncovered at 350 for 60 minutes. Let stand for 5 before serving.<br />
<br />
To freeze:<br />
1. Follow steps 1-5<br />
2. Cover and freeze<br />
3. Defrost completely in fridge<br />
4. Bake uncovered at 350 for 60 minutesAlyssa Koskehttp://www.blogger.com/profile/14162590766634169842noreply@blogger.com0tag:blogger.com,1999:blog-7773959589210742235.post-80936065613909701222014-04-10T20:33:00.000-07:002014-04-10T20:33:02.136-07:00Thai Peanut Chicken<div class="MsoNormal">
1 1/2 lbs boneless skinless chicken thigh<o:p></o:p></div>
<div class="MsoNormal">
3/4 C coconut milk<o:p></o:p></div>
<div class="MsoNormal">
1/2 C orange juice<o:p></o:p></div>
<div class="MsoNormal">
1/2 C peanut butter<o:p></o:p></div>
<div class="MsoNormal">
1/8 C orange marmalade<o:p></o:p></div>
<div class="MsoNormal">
1 T soy sauce<o:p></o:p></div>
<div class="MsoNormal">
1 T teriyaki sauce<o:p></o:p></div>
<div class="MsoNormal">
1 T hoisin sauce<o:p></o:p></div>
<div class="MsoNormal">
1 T toasted sesame seed oil<o:p></o:p></div>
<div class="MsoNormal">
1 C uncooked rice<o:p></o:p></div>
<div class="MsoNormal">
½ C crushed peanuts<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Combine chicken, milk, juice, peanut butter,
marmalade, soy sauce, hoisin and sesame seed oil in the crock pot and cook on
low for 4-5 hours.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Cook the rice according to instructions<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->Remove chicken from crock pot, shred and add
back to sauce<o:p></o:p></div>
<div class="MsoNormal">
</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt;">
</span><!--[endif]-->Serve over rice and top with crushed peanuts<o:p></o:p></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<br /></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
To Freeze:</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
1.<span style="font-size: 7pt;"> </span>Combine chicken, milk, juice, peanut butter, marmalade, soy sauce, hoisin and sesame seed oil in a freezer bag and freeze</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
2. To cook, defrost and place in crock pot and cook on low for 4-5 hours</div>
<div class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in;">
3.<span style="font-size: 7pt;"> </span>Cook the rice according to instructions<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in;">
4.<span style="font-size: 7pt;"> </span>Remove chicken from crock pot, shred and add back to sauce<o:p></o:p></div>
<div class="MsoNormal">
</div>
<div class="MsoListParagraphCxSpLast" style="text-indent: -0.25in;">
5.<span style="font-size: 7pt;"> </span>Serve over rice and top with crushed peanuts</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<o:p></o:p></div>
Alyssa Koskehttp://www.blogger.com/profile/14162590766634169842noreply@blogger.com0tag:blogger.com,1999:blog-7773959589210742235.post-81259484978914581372014-01-28T08:33:00.002-08:002014-01-28T09:18:00.386-08:00Tortilla Pizzas<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJWpH0RMN6u29ATNxvsj9NUzNunQg0yLJBze2CKoIuazhWs6HC1HaAlXnr-Cw_W5PUcsFhxi_ZxKQD3JFFMHBE-gM6KBnHvlqWzWDnY64_N1jkv8lT3mjWfFmNaqUDuCqnw5o-qM-Op2Y/s1600/Untitled.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJWpH0RMN6u29ATNxvsj9NUzNunQg0yLJBze2CKoIuazhWs6HC1HaAlXnr-Cw_W5PUcsFhxi_ZxKQD3JFFMHBE-gM6KBnHvlqWzWDnY64_N1jkv8lT3mjWfFmNaqUDuCqnw5o-qM-Op2Y/s1600/Untitled.jpg" height="316" width="320" /></a></div>
<br />
<br />
4 burrito size tortillas<br />
8 tbsp tomato basil or garlic alfredo pizza sauce<br />
2 C shredded mozzarella<br />
Dash of italian seasoning<br />
Any desired topping, pepperoni, zucchini, peppers, roasted garlic, onions, mushrooms, etc<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
1. Preheat oven broiler to 400<br />
2. Crisp tortillas one at a time in a pan on the stove<br />
3. Remove tortilla and place on cookie sheet<br />
4. Spread 2 tbsp of sauce on each tortilla<br />
5. Place desired toppings on top of sauce<br />
6. Cover with 1/2 C Cheese<br />
7. Sprinkle a dash of italian seasoning<br />
8. Place under the broiler until cheese is melted and brownAlyssa Koskehttp://www.blogger.com/profile/14162590766634169842noreply@blogger.com1tag:blogger.com,1999:blog-7773959589210742235.post-4234275423291205772014-01-19T14:30:00.000-08:002014-01-19T14:33:47.436-08:00Cheesy Chicken and Rice<div class="MsoNoSpacing">
2 chicken breasts</div>
<div class="MsoNoSpacing">
<o:p></o:p></div>
<div class="MsoNoSpacing">
1 onion minced<o:p></o:p></div>
<div class="MsoNoSpacing">
1 can cream of mushroom or cream of chicken soup<o:p></o:p></div>
<div class="MsoNoSpacing">
3 C cooked rice of your choice<o:p></o:p></div>
<div class="MsoNoSpacing">
1 C shredded cheddar cheese<o:p></o:p></div>
<div class="MsoNoSpacing">
2 C corn<o:p></o:p></div>
<div class="MsoNoSpacing">
½ tsp poultry seasoning<o:p></o:p></div>
<div class="MsoNoSpacing">
½ tbsp onion powder<o:p></o:p></div>
<div class="MsoNoSpacing">
½ tbsp garlic powder<o:p></o:p><br />
<br /></div>
<div class="MsoNoSpacing">
<span style="text-indent: -0.25in;">1.</span><span style="font-size: 7pt; text-indent: -0.25in;">
</span><span style="text-indent: -0.25in;">Place chicken, onion and cream soup in the crock
pot</span></div>
<div class="MsoNoSpacing">
<span style="text-indent: -0.25in;">2.</span><span style="font-size: 7pt; text-indent: -0.25in;">
</span><span style="text-indent: -0.25in;">Cook on Low for 7-8 hours or High for 3-4 hours</span></div>
<div class="MsoNoSpacing">
<span style="text-indent: -0.25in;">3.</span><span style="font-size: 7pt; text-indent: -0.25in;">
</span><span style="text-indent: -0.25in;">30 min. before it is done, remove chicken breast
and shred</span></div>
<div class="MsoNoSpacing">
<span style="text-indent: -0.25in;">4.</span><span style="font-size: 7pt; text-indent: -0.25in;">
</span><span style="text-indent: -0.25in;">Add chicken back in then, add rice, cheese, corn
and seasoning</span><span style="text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">for the last 30 min.</span></div>
<div class="MsoNoSpacing">
<span style="text-indent: -0.25in;">5.</span><span style="font-size: 7pt; text-indent: -0.25in;">
</span><span style="text-indent: -0.25in;">Stir well to combine</span></div>
<div class="MsoNoSpacing">
<span style="text-indent: -0.25in;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="text-indent: -0.25in;">To freeze:</span></div>
<div class="MsoNoSpacing">
<span style="text-indent: -0.25in;">1. Place chicken, onion and cream soup in a freezer safe bag and freeze</span></div>
<div class="MsoNoSpacing">
<span style="text-indent: -0.25in;">2. Place rice, cheese, corn and seasonings in a freezer bag </span><span style="text-indent: -24px;">and freeze</span></div>
<div class="MsoNoSpacing">
<span style="text-indent: -0.25in;">3. Let defrost completely </span></div>
<div class="MsoNoSpacing">
<span style="text-indent: -0.25in;">4. </span><span style="font-size: 7pt; text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">Place chicken, onion and cream soup in the crock pot</span></div>
<div class="MsoNoSpacing">
<span style="text-indent: -0.25in;">5. </span><span style="text-indent: -0.25in;">Cook on Low for 7-8 hours or High for 3-4 hours</span></div>
<div class="MsoNoSpacing">
<span style="text-indent: -0.25in;">6. </span><span style="text-indent: -0.25in;">30 min. before it is done, remove chicken breast and shred</span></div>
<div class="MsoNoSpacing">
<span style="text-indent: -0.25in;">7.<span style="font-size: 9px;"> </span></span><span style="text-indent: -0.25in;">Add chicken back in then, add rice, cheese, corn and seasoning</span><span style="text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">for the last 30 min.</span></div>
<div class="MsoNoSpacing">
<span style="text-indent: -0.25in;">8.</span><span style="font-size: 7pt; text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">Stir well to combine</span></div>
Alyssa Koskehttp://www.blogger.com/profile/14162590766634169842noreply@blogger.com0tag:blogger.com,1999:blog-7773959589210742235.post-41966898131286590132013-12-03T12:33:00.000-08:002013-12-03T12:33:46.479-08:00Sweet Potato Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-E4JK2O1872bOcPtOfIU9OnPKnU2hPDe0XrBcq7nf6uJ6emMP1_77YLCEGnwWa5BePm5wpL09q8eYz5sXkWWT1USFwiJEKeZLa48LyxWyHU7Z0lZ1AKM5FRbQD0o8CE6hycMpfoeFPVM/s1600/IMG_0632.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-E4JK2O1872bOcPtOfIU9OnPKnU2hPDe0XrBcq7nf6uJ6emMP1_77YLCEGnwWa5BePm5wpL09q8eYz5sXkWWT1USFwiJEKeZLa48LyxWyHU7Z0lZ1AKM5FRbQD0o8CE6hycMpfoeFPVM/s320/IMG_0632.JPG" width="240" /></a></div>
<div>
3 large sweet potatoes, peeled and diced</div>
<div>
1 large sweet onion, diced</div>
<div>
4 cloves garlic sliced</div>
<div>
2 tbsp olive oil</div>
<div>
6 tbsp butter</div>
<div>
3 tbsp flour</div>
<div>
6 C vegetable broth</div>
<div>
1 C Milk</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
1. Preheat oven to 400</div>
<div>
2. Place sweet potatoes, onion and garlic on a cookie sheet and drizzle with olive oil</div>
<div>
3. Bake for 60 minutes</div>
<div>
4. When potatoes are done, melt butter in a stock pot and add flour to create a roux</div>
<div>
5. Let the roux brown slightly and add the broth, milk and potato mixture</div>
<div>
6. Bring to a gentle boil for 15 minutes</div>
<div>
7. Blend to desired creaminess with an emersion blender, food processor or blender</div>
<div>
<br /></div>
<div>
I like mine smooth, so i really blend mine. I also top mine with shallots and marscapone cheese!</div>
<div>
<br /></div>
<div>
To Freeze:</div>
<div>
1. Follow steps 1-7</div>
<div>
2. Divide the soup into two freezer safe ziploc bags and freeze</div>
<div>
3. When ready to eat, defrost completely and warm in a sauce pan on medium heat</div>
<div>
<br /></div>
Alyssa Koskehttp://www.blogger.com/profile/14162590766634169842noreply@blogger.com0tag:blogger.com,1999:blog-7773959589210742235.post-20351241705833774792013-11-26T11:50:00.003-08:002013-11-26T11:52:42.889-08:00Vegetable and Tortellini Bake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK7RSVxTnJQqsIju1adaw0vwr98U4zyd0mdEKIOkIp_3HhqSOpFascX4djVqhQ2nXgb9s7gmxcXEPmHlz5K2Jsu008bPyfbz9Tz6Or2I2XA2XLa56_5KQFif1SkpvMOtDxr6xo5DGXy9U/s1600/IMG_0518.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK7RSVxTnJQqsIju1adaw0vwr98U4zyd0mdEKIOkIp_3HhqSOpFascX4djVqhQ2nXgb9s7gmxcXEPmHlz5K2Jsu008bPyfbz9Tz6Or2I2XA2XLa56_5KQFif1SkpvMOtDxr6xo5DGXy9U/s320/IMG_0518.JPG" width="240" /></a></div>
2 tbsp olive oil<br />
1 onion, diced<br />
1 red pepper, diced<br />
1 green pepper, diced<br />
2 sweet potatoes, diced<br />
3 cloves garlic, minced<br />
1/3 C vegetable broth<br />
1 tbsp flour<br />
2 cans cream of mushroom soup<br />
1 tsp ground pepper<br />
1 C milk<br />
1 C frozen corn<br />
1 C frozen peas<br />
1 package of cheese tortellini<br />
<br />
<br />
<br />
<br />
<br />
<br />
1. Preheat oven to 350<br />
2. In a large skillet, add olive oil, onion, peppers, sweet potato and garlic. Saute for 8-10 minutes on medium until potatoes are soft.<br />
3. In a large pot, cook tortellini according to package directions<br />
4. Add corn and peas to the potato, onion mixture<br />
5. Cook for 3 minutes and transfer to a large mixing bowl<br />
6. Add pasta to the vegetable mixture<br />
7. Deglaze the skillet with the vegetable broth<br />
8. Reduce heat to low and add milk, slowly whisk in flour<br />
9. Once mixture thinkens, add soup and mix together well<br />
10. Pour soup over pasta and vegetables and mix well<br />
11. Place in a 9x13 pan, cover with foil, cook for 25 minutes<br />
12. Let stand for 5 minutes and top with shredded parmesan<br />
<br />
<br />
To Freeze:<br />
1. Follow steps 2-10<br />
2. Place pasta in a freezer safe casserole dish and freeze<br />
3. When you are ready to make, thaw completely and bake for 25 minutes at 350<br />
<br />
<span style="font-size: xx-small;">(inspired by</span><a href="http://chelseasmessyapron.com/fall-tortellini-bake/" style="font-size: x-small;"> Fall Tortellini Bake</a><span style="font-size: xx-small;">, by Chelsea's Messy Apron)</span>Alyssa Koskehttp://www.blogger.com/profile/14162590766634169842noreply@blogger.com0tag:blogger.com,1999:blog-7773959589210742235.post-23875234393262683112013-11-18T09:26:00.003-08:002013-11-18T09:26:39.874-08:00Tortellini and Vegetable Soup2 tbsp butter<br />
4 stalks celery, diced<br />
1 medium onion, diced<br />
3 carrots, diced<br />
4 cloves garlic, minced<br />
1 tsp ground pepper<br />
10 C vegetable broth<br />
2 C water<br />
16 oz crimini mushrooms, sliced<br />
9 oz three cheese tortellini<br />
Fresh grated parmesan cheese<br />
<br />
1. Place butter, celery, onion, carrots and garlic in a large stock pot<br />
2. Cook for 8-10 minutes, covered until vegetables are softened<br />
3. Add pepper, broth and water and mushrooms and bring to a boil<br />
4. Reduce heat to low and cook for 15-20 minutes<br />
5. Add tortellini for the last 5-7 minutes per package instructions<br />
6. Garnish with parmesan cheese in each bowl<br />
<br />
<br />
<span style="font-size: xx-small;">(inspired by <a href="http://www.skinnytaste.com/2012/09/three-cheese-mushroom-and-tortellini.html#_a5y_p=1034789">Three Cheese Tortellini and Mushroom Soup</a>, by Skinny Taste)</span>Alyssa Koskehttp://www.blogger.com/profile/14162590766634169842noreply@blogger.com0tag:blogger.com,1999:blog-7773959589210742235.post-12318812479781031162013-11-18T08:52:00.001-08:002013-11-18T09:07:32.468-08:00Beef and Broccoli1 lb carne asada, sliced into thin strips<br />
1 C beef broth<br />
1/2 C soy sauce<br />
1/3 C brown sugar<br />
1 tbsp sesame oil<br />
4 cloves garlic, minced<br />
1 tsp onion powder<br />
2 tbsp cornstarch<br />
2 tbsp cooled sauce from the crock pot after being cooked<br />
2 C frozen broccoli<br />
<br />
<br />
1. Place beef in a crock pot<br />
2. In a small bowl, combine broth, soy sauce, brown sugar, sesame oil, onion powder and garlic. Pour over beef. Cook on low for 6-8 hours<br />
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine<br />
4. Stir broccoli into the beef and sauce mix<br />
5. Cover and cook an additional 30 minutes on high<br />
6. Serve over rice<br />
<br />
To Freeze:<br />
1. Place beef, broth, soy sauce, brown sugar, sesame oil, onion powder and garlic in a freezer safe ziploc bag<br />
2. When ready to cook, place the ziploc bag ingredients in the crock pot and cook on low for 6-8 hours<br />
3. Then follow steps 3-6<br />
<br />
<span style="font-size: xx-small;">(inspired by <a href="http://www.bsrecipe.blogspot.com/2012/04/crock-pot-beef-and-broccoli.html">Crock Pot Beef and Broccoli</a>, by BS Recipes)</span>Alyssa Koskehttp://www.blogger.com/profile/14162590766634169842noreply@blogger.com1tag:blogger.com,1999:blog-7773959589210742235.post-75749258628333425252013-10-23T21:25:00.000-07:002013-10-23T21:27:05.739-07:00Baked Potato Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXbDhQXn7-wXoXWkTtzHNtSh8HcJOotBuDbysoEvga4WA_cHuKeKpKD_iMirA2TiO8-fathu6EfTQaO_BiZGYoTcQjWp2EOGX2T-4rFJ00LeK9HPi3tqXFFeYKaUvDhpwf-UlBoCSqR-I/s1600/baked+potato+soup.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXbDhQXn7-wXoXWkTtzHNtSh8HcJOotBuDbysoEvga4WA_cHuKeKpKD_iMirA2TiO8-fathu6EfTQaO_BiZGYoTcQjWp2EOGX2T-4rFJ00LeK9HPi3tqXFFeYKaUvDhpwf-UlBoCSqR-I/s320/baked+potato+soup.JPG" width="240" /></a></div>
64 oz vegetable broth<br />
5 lbs baby red potatoes, not peeled and quartered<br />
1 onion, diced<br />
2 tbsp seasoning salt<br />
1 tsp pepper<br />
5 cloves garlic, minced<br />
16 oz cream cheese<br />
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1. Place potatoes, broth, onions, seasoning salt, pepper and garlic in the crock pot.<br />
2. Cook on high for 6 hours or low for 10<br />
3. Add cream cheese<br />
4. Use an immersion blender to smooth to the desired consistency<br />
<br />
To Freeze:<br />
1. Follow steps 1-4 and place in a freezer safe container<br />
2. When ready to serve, defrost and warm on the stove topAlyssa Koskehttp://www.blogger.com/profile/14162590766634169842noreply@blogger.com0tag:blogger.com,1999:blog-7773959589210742235.post-91101432480803373632013-10-15T20:38:00.002-07:002013-10-15T20:38:30.574-07:00Mushroom and Sausage Lasagna<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinhvWxJsDlZ4GvPg5IM0m0nfsQk8LjU_DESKEW7N-YHEyjrLSdIoZBlJ1GChhwY0N-SE9tZaRxuwZUeYgG_TKWK9V4bUfL1ifzAXuDgPX5lojMkzMb-1z9uatrKd0P2zrG6thRSKYeDsA/s1600/lasagna.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinhvWxJsDlZ4GvPg5IM0m0nfsQk8LjU_DESKEW7N-YHEyjrLSdIoZBlJ1GChhwY0N-SE9tZaRxuwZUeYgG_TKWK9V4bUfL1ifzAXuDgPX5lojMkzMb-1z9uatrKd0P2zrG6thRSKYeDsA/s320/lasagna.JPG" width="240" /></a></div>
16 oz crimini mushrooms, sliced<br />
1 onion, diced<br />
3 tbsp Italian seasoning<br />
4 cloves garlic, minced<br />
1 pound Italian chicken sausage<br />
1 C dry red wine<br />
1 egg<br />
15 oz ricotta cheese<br />
16 oz Italian blend shredded cheese<br />
4 C garlic marinara sauce<br />
9 oz package of lasagna noodles<br />
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1. Place mushrooms, onion, garlic, olive oil and season in a large skillet. Cooke for about 5 minutes on medium or until vegetables start to soften.<br />
2. Add the sausage to the pan and cook until browned throughout, breaking it up as you cook it.<br />
3. Add wine and simmer until the liquid all evaporates<br />
4. Preheat oven to 400<br />
5. While the meat cooks, cook the lasagna noodles according to the package<br />
6. Mix egg, ricotta and 8 oz of the Italian cheese blend<br />
7. Place 1 C of the marinara sauce on the bottom of a 9x13 pan<br />
8. Cover marinara with a layer of noodles<br />
9. Place 1/3 of the ricotta mix on the noodles and cover with 1/2 the meat mixture<br />
10. Cover meat mixture in 1 C marinara sauce<br />
11. Repeat for another layer<br />
12. Cover the last layer in noodles and the remainder of the ricotta cheese<br />
13. Cover in 1 C marinara and the 8oz of reamaining cheese<br />
14. Back covered for 45 minutes<br />
15. Remove foil and bake for an additional 5 until cheese is bubbly<br />
16. Let stand for 10 minutes before serving<br />
<br />
To Freeze:<br />
1. Following steps 1-13<br />
2. Cover and freeze<br />
3. To cook, let defrost and follow steps 14-16<br />
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<br />Alyssa Koskehttp://www.blogger.com/profile/14162590766634169842noreply@blogger.com0tag:blogger.com,1999:blog-7773959589210742235.post-26746680249011264822013-10-14T20:44:00.002-07:002013-10-14T20:44:59.342-07:00Vegetarian Stir Fry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-rVPD4MUzmFFoPcOe1SQ8-VAeXM_os7h6rPAenIAOSEGMMSOBH9lZIDL9BNiRFBLUimZb17QzCkGamKVUaQ86QV6mcvzxZ9pGF09B5PpzESxT54oaFblH73PEQpCsnMYirNMyubdoyoM/s1600/stir+fry.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-rVPD4MUzmFFoPcOe1SQ8-VAeXM_os7h6rPAenIAOSEGMMSOBH9lZIDL9BNiRFBLUimZb17QzCkGamKVUaQ86QV6mcvzxZ9pGF09B5PpzESxT54oaFblH73PEQpCsnMYirNMyubdoyoM/s320/stir+fry.JPG" width="240" /></a></div>
1 red pepper, thinly sliced<div>
1 green pepper, thinly sliced</div>
<div>
1 orange pepper, thinly sliced</div>
<div>
1 sweet onion, thinly sliced</div>
<div>
1 1/2 C zucchini, thinly sliced </div>
<div>
2 C broccoli florets</div>
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1 C snap peas</div>
<div>
1 tbsp olive oil</div>
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2 tsp soy sauce</div>
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2 tsp amino acid</div>
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4 tsp teriyaki sauce</div>
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1 tsp sesame seed oil</div>
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<div>
1. Place olive oil, onions and pepper in a wok or large skillet</div>
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2. Cook on medium for 7 minutes</div>
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3. Add soy sauce, amino acids and teriyaki sauce</div>
<div>
4. Stir in the zucchini and broccoli </div>
<div>
5. Cook for about 5 minutes until veggies start to soften</div>
<div>
6. Add snap peas and sesame seed oil</div>
<div>
7. Serve over rice</div>
Alyssa Koskehttp://www.blogger.com/profile/14162590766634169842noreply@blogger.com0tag:blogger.com,1999:blog-7773959589210742235.post-31151926976158699502013-09-16T21:05:00.003-07:002013-09-16T21:05:52.381-07:00Sweet Potato and Quinoa Chili<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdB54yEvFBv-UuzrpIVjFSLdU5eQeKVi_jszASelYYKeEAA1MUw1kJbnr90-B6XaKdXeKKvvou-OLgFcQ94P09EqiDuYi_tiy3XLMmseniZuOFW0aIjVQRE6LA8xZ5gDEdL81YsH9RHKE/s1600/DSCN6476.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdB54yEvFBv-UuzrpIVjFSLdU5eQeKVi_jszASelYYKeEAA1MUw1kJbnr90-B6XaKdXeKKvvou-OLgFcQ94P09EqiDuYi_tiy3XLMmseniZuOFW0aIjVQRE6LA8xZ5gDEdL81YsH9RHKE/s320/DSCN6476.JPG" width="320" /></a></div>
1 onion, finely diced<br />
5 cloves garlic, minced<br />
1 tbsp olive oil<br />
1 sweet potato, peeled and diced<br />
32oz vegetable broth<br />
1 tbsp ground cumin<br />
1 tbsp oregano<br />
30oz canned black beans, drained<br />
15oz tomato sauce<br />
1 cup sweet corn<br />
1 cup uncooked quinoa<br />
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<br />
1. Add onion, garlic and olive oil and cook until translucent in a large stock pot<br />
2. Add sweet potato, vegetable broth, cumin, oregano, black beans, tomato sauce and corn<br />
3. Bring to a boil and cook for 5 minutes<br />
4. Add quinoa and cook for 20-25 minutes<br />
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Optional toppings:<br />
Shredded Cheese<br />
Avocado<br />
Sour Cream<br />
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To Freeze:<br />
1. Follow steps 1-4<br />
2. Transfer to a freezer safe container<br />
3. To reheat, warm in a saucepan<br />
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<br />Alyssa Koskehttp://www.blogger.com/profile/14162590766634169842noreply@blogger.com0tag:blogger.com,1999:blog-7773959589210742235.post-27955170238003890902013-09-13T13:55:00.001-07:002013-09-13T13:59:09.938-07:00Pulled Pork Sandwiches1 lb pork shoulder<br />
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1 bottle of BBQ sauce<o:p></o:p></div>
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1 onion, finely diced<o:p></o:p></div>
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½ C brown sugar<o:p></o:p></div>
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1 tsp ground mustard<o:p></o:p></div>
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1 tsp paprika<o:p></o:p></div>
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1 tsp ground pepper<o:p></o:p><br />
1/2 tbsp garlic powder<br />
1 tsp onion powder<br />
2 tbsp Worcestshire sauce<br />
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8 hamburger buns</div>
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1. Cook on low for 8 hours or high for 4 hours in a slow
cooker</div>
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2. Remove pork, shred and return to slow cooker for 15-30 minutes</div>
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3. Pile about a 1/2 C on each hamburger bun and enjoy!</div>
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<br /></div>
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To Freeze:</div>
<div class="MsoNormal">
1. Place all ingredients in a freezer safe bag</div>
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2. When ready to make, dump all ingredients into the slow cooker </div>
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3. Cook on low for 8 hours or high for 4 hours in a slow cooker</div>
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4. Remove pork, shred and return to slow cooker for 15-30 minutes</div>
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5. Pile about a 1/2 C on each hamburger bun and enjoy!</div>
Alyssa Koskehttp://www.blogger.com/profile/14162590766634169842noreply@blogger.com0tag:blogger.com,1999:blog-7773959589210742235.post-77803153937671572192013-09-05T17:08:00.004-07:002013-09-05T21:18:40.653-07:00Cheeseburger Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt-3FR2ru-tCZ3C2vyBa52hi-ISQ_cUkyrmk2Ea4Gjlps-gbwQJYTS9RNuVuMqCX5kvXzf11BMp0dYTtME7-Uc8Zgcg2AC0rrTQtcBnVbQrPTeBBaqLcSxYIDaLhMIL9gbyVCpzWhZGGk/s1600/DSCN6475.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt-3FR2ru-tCZ3C2vyBa52hi-ISQ_cUkyrmk2Ea4Gjlps-gbwQJYTS9RNuVuMqCX5kvXzf11BMp0dYTtME7-Uc8Zgcg2AC0rrTQtcBnVbQrPTeBBaqLcSxYIDaLhMIL9gbyVCpzWhZGGk/s320/DSCN6475.JPG" width="320" /></a></div>
1.25 lb ground turkey or beef<br />
1 15oz box of pasta<br />
1 onion, diced<br />
3 cloves garlic<br />
1 tbsp olive oil<br />
29 oz canned diced tomatoes, drained<br />
2 tbsp ketchup<br />
3 tbsp dijon mustard<br />
1 tsp ground black pepper<br />
2 C shredded cheddar cheese<br />
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1. Cook onion and garlic in a skillet with olive oil until translucent<br />
2. Add ground meat and cook until browned<br />
3. While meat browns, cook pasta according to the box to al dente<br />
4. Add ketchup, mustard, pepper and tomatoes to the meat and stir well to incorporate<br />
5. Mix cooked pasta with meat mixture and stir well to incorporate<br />
6. Transfer to 9x13 baking sheet, and cover with cheese<br />
7. Bake at 350 covered for 15 minutes<br />
8. Uncover and bake for an additional 5 minutes<br />
<br />
To freeze:<br />
1. Follow steps 1-5<br />
2. Transfer to a freezable casserole dish and cover with cheese<br />
3. To cook, let thaw completely<br />
4. Bake at 350 covered for 15 minutes<br />
5. Uncover and bake for an additional 5 minutesAlyssa Koskehttp://www.blogger.com/profile/14162590766634169842noreply@blogger.com0tag:blogger.com,1999:blog-7773959589210742235.post-87516335563185353022013-08-08T10:29:00.002-07:002013-08-08T10:32:31.168-07:00BBQ Pulled Chicken Sandwich<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe_Y14YpdLyKEoEWFODoThMuG4JJo4LoU3vyHWR1TGAh5vcbeckTIicsAF6cJRrROFRHwD4WRbWfKtO6GwOGxk6oy1kN5I7dHO9sIAqHsqQNKRpxEYIIiLK3tmSjzWfPjWm8hG6KBDA4k/s1600/Pulled+Chicken.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe_Y14YpdLyKEoEWFODoThMuG4JJo4LoU3vyHWR1TGAh5vcbeckTIicsAF6cJRrROFRHwD4WRbWfKtO6GwOGxk6oy1kN5I7dHO9sIAqHsqQNKRpxEYIIiLK3tmSjzWfPjWm8hG6KBDA4k/s320/Pulled+Chicken.JPG" width="320" /></a></div>
3 chicken breasts<br />
1 1/2 C BBQ sauce (I used Stubbs)<br />
1 tsp dry mustard<br />
1 tsp garlic powder<br />
1 tsp pepper<br />
1/2 tsp onion powder<br />
6 onion buns, toasted<br />
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1. Place all items in the crock pot and cook on high for 4 hours or low for 8 hours<br />
2. Remove chicken breasts, shred and return to sauce in the crock pot<br />
3. Let the shredded chicken sit in the sauce with the crock pot on low for 10 minutes to soak up the sauce<br />
4. Place about a 1/2 C of shredded chicken on the bun<br />
5. Enjoy!<br />
<br />
To Freeze Option 1:<br />
1. Place all ingredients in a freezer safe bag and freeze<br />
2. When ready to heat up, place frozen contents in the crock pot and follow instructions 1-5<br />
<br />
To Freeze Option 2:<br />
1. Follow instructions 1-3<br />
2. Place shredded chicken and sauce in freezer safe bag and freeze<br />
3. To heat, place on stove top on medium low for 20 minutes or until hot OR Place in crock pot on low for 2 hoursAlyssa Koskehttp://www.blogger.com/profile/14162590766634169842noreply@blogger.com0tag:blogger.com,1999:blog-7773959589210742235.post-58816990179516209462013-08-07T08:52:00.001-07:002013-08-07T09:01:06.128-07:00Pizza Spaghetti<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1UMGmNAJ0prxyeAfJEHRDcf5R6I6SATO7ALF10iYKueSwQ3XrceN5gJdD1OXPT1aGcScuCAOQZttJmbB8AyiRqVWiEJvkuKV8vRh3xV-IDQ0_DXTGZnJ2EvUNdCSo5CBQfmbUki7Tfig/s1600/Pizza+Spaghetti.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1UMGmNAJ0prxyeAfJEHRDcf5R6I6SATO7ALF10iYKueSwQ3XrceN5gJdD1OXPT1aGcScuCAOQZttJmbB8AyiRqVWiEJvkuKV8vRh3xV-IDQ0_DXTGZnJ2EvUNdCSo5CBQfmbUki7Tfig/s320/Pizza+Spaghetti.jpg" width="239" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">8 oz box of spaghetti</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 eggs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 C milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 C parmessan cheese</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp garlic powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp onion powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp Italian seasoning</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp basil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">25 oz pizza sauce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 C shredded mozzerella or Itailian blend cheese</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 lb pepperoni</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">1. Preheat oven to 375</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2. Cook spaghetti to al dente </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3. Whip eggs and milk together, then add in seasoning and parmessan</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4. Once pasta is cooked, run cold water over it until cool and drain well</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5. Add pasta to egg/milk mixture</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6. Place spaghetti noddles in a 9x13 pan (or split into two 8x8 pans)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">7. Sprinkle with 1/4 C cheese and top with pizza sauce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">8. Layer half of the pepperoni, followed by half of the remaining cheese and repeat</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">9. Bake for 30 min</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">10. Let stand 10 minutes before serving</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">To Freeze:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1. Follow steps 1-8</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2. Cover and freeze</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3. To cook, let defrost and bake at 375 for 30 minutes and let stand for 10 minutes before serving.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: xx-small;">(inspired by </span><a href="http://moneysavingmom.com/2013/03/spaghizza.html#_a5y_p=790544" style="font-size: x-small;">Spahizza</a><span style="font-size: xx-small;">, by Money Saving Mom)</span></span>Alyssa Koskehttp://www.blogger.com/profile/14162590766634169842noreply@blogger.com0