No Bake Energy Bites

from Gimme Some oVEN

YIELD: ABOUT 3 DOZEN

NO BAKE ENERGY BITES

Notes: This fulfill cravings of sweet and chewy! I skip the coconut and add craisins. These delicious little no bake energy bites are the perfect healthy snack!

PREP TIME: 10 MINS

 

COOK TIME: 0 MINS

 

TOTAL TIME: 10 MINS

INGREDIENTS:

• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 2/3 cup toasted coconut flakes
• 1/2 cup peanut butter
• 1/2 cup ground flax seed
• 1/2 cup semisweet chocolate chips (or vegan chocolate chips)
• 1/3 cup honey or agave nectar
• 1 tablespoon chia seeds (optional)
• 1 teaspoon vanilla extract

DIRECTIONS:

1. Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.*
2. Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
3. Makes about 20-25 balls.

Chicken and Potatoes with Garlic Parmesan Cream Sauce

CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE

from D*** Delicious

YIELD: 6 SERVINGS

 

PREP TIME: 10 MINUTES

 

COOK TIME: 40 MINUTES

TOTAL TIME: 50 MINUTES

Notes: Yum. I added extra potatoes and enjoyed them and the spinach days after! Used chicken breast and was good.

INGREDIENTS:

• 6 bone-in, skin-on chicken thighs
• 1 tablespoon Italian seasoning
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons unsalted butter, divided
• 3 cups baby spinach, roughly chopped
• 16 ounces baby Dutch potatoes, halved*
• 2 tablespoons chopped fresh parsley leaves

FOR THE GARLIC PARMESAN CREAM SAUCE

• 1/4 cup unsalted butter
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup chicken broth, or more, as needed
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 cup half and half*
• 1/2 cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
2. Season chicken with Italian seasoning, salt and pepper, to taste.
3. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
4. Melt remaining 1 tablespoon butter in the skillet. Stir in spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes; set aside.
5. To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
6. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
7. Place chicken in a single layer into the prepared baking dish. Top with potatoes, spinach and cream sauce.
8. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
9. Serve immediately, garnished with parsley, if desired.

*Potatoes can be cut into thirds or fourths to ensure quicker cooking time.

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

5 Star Grilled Chicken Teriyaki

from 6 Sisters

Notes: felt it was a little salty, didn't bother Daniel, but would maybe add a little oil (1/3 c) to marinade to maybe help??

Ingredients:
1 lb boneless skinless chicken breasts
1 c. teriyaki sauce
1/4 c. lemon juice
2 cloves garlic, minced
2 tsp sesame oil

Directions:
Mix all ingredients except chicken together in marinade container. Add chicken. Refrigerate 8-12 hours, turning occasionally.

Grill when ready.

Slow Cooker Philly Cheese steak Sandwiches

from 6 sister p. 154

Notes: Good. Didn't quite taste like a cheese steak but good.

Ingredients;
1 1/2 lbs beef round steak
1 green pepper; thinly sliced
1 medium onion, thinly sliced
1 (14 oz) can beef broth
1 package dry Italian dressing mix
1 large loaf French bread or 4-6 hoagie buns
Provolone cheese slices

Directions:
Spray slow cooker with cooking spray. Cut meat into strips, place in slow cooker. Add green pepper, onion, broth, and dressing mix. Cover and cook on low 7-8 hour or on high 3-4 hours.

Spoon meat mixture onto bread. top with cheese or...
Toast bread in 375 degree oven 5-10 min, add meat, cover with cheese and then bake an additional 5 min to melt cheese.

Can top with A1 sauce or others if desired.

Loaded Baked Sweet Potatoes

From 6 Sisters p. 180

Notes: I think the kids were more excited about the marshmallows being in these than how they really tasted. The marshmallows melt right into so be liberal.

Ingredients:
3-5 medium sweet potatoes
1 T melted butter
1 T dark brown sugar
1/2 tsp. pure vanilla extract
pinch cinnamon
mini marshmallows

Directions:
Preheat oven to 400
Rinse each sweet potato, dry and poke holes. Line baking sheet with foil Place poatoes on and bake 45-50 min or until soft.

After removing potatoes from the oven. Carefully slice an opening into each, lengthwise. Fill the open gap of each potato with a handful of mini marshmallows. Pour butter sugar mixture evenly over potatoes. Top with another handful of mini marshmallows.

Heat broiler: Broil for 30 seconds or until marshmallows are golden brown. Sprinkle potatoes with a pinch of cinnamon and serve.

Fall-off-the Bone BBQ Ribs

from 6 Sisters p. 190

Notes: Watch on grill. Burn quickly!

Ingredients: 
1 (2-3 lb) rack of ribs (used pork loin ribs)
3 1/2 c. pineapple juice, divided
1 1/2 c. light brown sugar
1 (16 oz) bottle barbecue sauce

Directions:
Spray the slow cooker with cooking spray (or use a liner). Cut slab of ribs into individual serving section (about 2-3 ribs each). Place ribs into slow cooker.

Mix 3 1/4 c. pineapple juice and brown sugar together and pour over ribs. Cook on high 7-8 hr or on low 10-12 hours. Ribs should reach an internal temperature of 145 degrees.

When finished, use tongs to gently pull them out (they will literally fall apart when you touch them) and set aside. Turn grill to medium heat. Mix together bottle of barbecue sauce and 1/4 c. pineapple juice.

Place ribs gently on the grill and brush with barbecue sauce. Turn ribs twice, slathering with more sauce each time. They will take about 10-15 min. to glaze over. As soon as sauce starts to turn sticky, they are done.

Makes 4 servings.

Slow Cooker Sloppy Joes

from 6 Sisters p. 203

Notes: Good. Could possibly add a can of pinto beans.

Ingredients:
1 lb ground turkey or beef
1 onion diced
3 ribs celery, diced
1 green epper, diced
1 (10.75 oz) can condensed tomato soup
1/2 c ketchup
2 T mustard
1 T light browns ugar
salt and pepper to taste
6 hamburger buns, toasted

Directions:
In a large skillet, add ground meat, onion, celery, and green pepper, and cook over medium-high heat until meat is no longer pink. Place in slow cooker coated with cooking spray.

Add tomato soup, ketchup, mustard, and brown sugar to ingredients in slow cooker and stir together.

Cook on low 4 hours; keep warm until serving. Serve on hamburger buns.

Makes 6 servings.

Honey Cashew Green Beans

from 6 Sisters p. 215

Note: I wanted them to glaze over more and may have slightly burned them, but need to remember won't do that like almonds with sugar.

Ingredients:
1 lb fresh or frozen green beans
3 T butter
1/2 c. cashews, coarsely chopped
2 T honey

Directions:
steam green beans until tender; drain and set aside in a saucepan. In a small skillet, saute cashews in butter over low heat 5 minutes. Add honey adn cook 1 min. longer, stirring constantly. Pour sauce over beans and toss until coated.

Rice & Lentil Casserole

from ball p. 127

Notes: Good. We definitely all like lentils. I may have added a touch more rice and water but I can't remember for sure.

Ingredients;
3 c. chicken broth
3/4 c. uncooked lentils
1/2 c. uncooked brown rice
1 sm. onion chopped
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. thyme
1/4 tsp. garlic powder
3/4 c. shredded cheddar cheese

Directions:
Mix all ingredients except the cheese in a casserole dish. Cover and bake at 300 for 2 to 2 1/2 hours, or until all the water is absorbed; top with cheese 20 min. before baking is over.

Lemon Dill Chicken Pasta Salad

from Ball p.77

Note: Good served a little warm or chilled. I was surprised the girls liked this too. I added a bit extra lemon last time and learned not to do that :)

Ingredients:
4 c cooked bow tie pasta
1 lb. cooked chicken or shrimp
1 c frozen peas
1/2 c. chopped green onions
1/4 c. minced fresh parsley
1 c. plain yogurt
1 c mayo
1/4 c lemon juice
1 T dill weed
1/2 tsp. salt
1/4 tsp. pepper

Directions:
In a large bowl, combine the pasta, chicken or shrimp, peas, onions, and parsley. In a small bowl, combine the yogurt, mayo, lemon juice, dill, salt and pepper. Pour over pasta mixture and toss gently. Cover and refrigerate for at least 2 hours before serving.

Cream Peas and Potatoes

from Ball p. 115

Note: These were always something I looked forward to from things we grew in the garden growing up.

Ingredients:
new potatoes/red potatoes
new peas or bag of frozen petite peas
1/2 c flour
1/2 c butter
2 c milk or half and half (ended up using a lot more milk, maybe 2 qts?)
1/2 tsp sugar
shake of dry mustard
dash nutmeg
1/2 tsp salt or to taste
1/2 tsp pepper

Directions: boil potatoes and cook peas. Melt butter on medium heat and whisk flour in so it doesn't lump. Slowly add milk or half and half while stirring. Then add spices. Thicken and add salt and pepper to taste. Add vegetables heat through and serve.

Three Beans and Sausage

from Ball p. 129

Note: This can be stove top or crockpot. I didn't have any white beans, so I used Garbanzo beans instead and was good.

Ingredients:
1 1/2 lb. smoked sausage, cut into 1/2' pieces
1 can kidney beans, rinsed and drained
1 can white beans, rinsed and drained
1 can black beans, rinsed and drained
1 c. water
1 c. chopped onion
1 can tomato sauce
2/3 c chopped celery
1 tsp. chicken bouillon granules
1 tsp. minced garlic
1 bay leaf
1/2 tsp. pepper
1/4 tsp. dried oregano
1/4 tsp. dried thyme (used 1/8)
Hot cooked rice, was good with brown rice

Directions (slow cooker):
In a slow cooker, combine all ingredients except rice. Cover and cook on low for 4 to 4 1/2 hours or until heated through. Discard bay leaf. Serve over rice.

Directions (stove top):
Brown sausage, garlic and onion in large skillet. Add rest of ingredients and simmer 1/2 hour or so (adding water as needed to not dry out or burn) and then Serve. Discard bay leaf before serving.