My husband found and cooked this recipe tonight.  It was pretty good.  Very tart, but we paired it with cooked brocolli and carrots and roasted smashed red potatoes.  Very yummy and our kids ate it all and asked for more!  Always a plus if the kids like it!  I think next time we will tone down the lemon just a little more.


From: noreciperequired.com

Ingredients (for 2)

• 2 boneless skinless chicken breasts – lightly pounded out
• 5 garlic cloves minced
• Juice from one lemon
• 2 sprigs rosemary
• Water
• 2 tablespoons butter

Making the Chicken

• Add the chicken to a zip lock bag, along with 3 of the minced garlic cloves, 1 of the sprigs of rosemary and a couple glugs of olive oil
• You probably want to pound the chicken a bit, to make it more a more consistent thickness so it cooks evenly
• Allow the chicken to marinate for 2 – 8 hours
• Remove the chicken from the bag and season both sides with salt and pepper
• Heat a pan over medium - high heat, and coat the bottom with olive oil (normally I go very high heat, but in this case, I want to prevent any marinade garlic that stuck to the chicken from burning)
• Lay the chicken breast down and leave them to sear on that side for ~4 minutes or until golden brown (don’t lift the chicken up to check for at least 3 minutes)
• Flip the chicken over, to sear the other side. It should be cooked through in about another 3 minutes
• Remove the chicken from the pan, and set aside. Add the lemon juice, 2 tablespoons of water, and the other sprig of rosemary
• Scrape the bottom of the pan to deglaze and reduce the juice/water by about half
• Turn off the heat, and add the butter. Stir it in, and add chicken back to the pan, and toss to coat

I get bored of meal times.  I love my breakfast foods like pancakes, eggs, waffles, etc. but it is not always convenient for time (or my waistline) to eat those every day of the week!  Here is a recipe I just cooked to try out for breakfasts this week.  It turned out pretty good.  My hubby doesn't think they are the greatest, but I don't mind them.  I like the crunch of the pecans and the sweetness of the craisins (I didn't have any dried blueberries) and coconut.  This is one of those recipes from Pinterest that I had saved for later.  Love Pinterest!  As always, my comments are in Pink!

Adapted from: Kumquat

Blueberry Coconut Pecan Breakfast Cookies

1 1/2 cups gluten-free rolled oats

1 cup unsweetened coconut flakes (I only had sweetened)

1 tablespoon golden flaxmeal (I just threw in whole flax seeds)

1/2 teaspoon salt (Think it could have used just a little bit more)

3/4 cups coarsely chopped pecans

1/2 cup dried blueberries (I used Craisins)

3 very ripe bananas, mashed

1/4 cup coconut oil, warm enough to be liquid

1 tablespoon agave nectar

1 teaspoon vanilla extract

Cooking spray

Preheat oven to 350°. Combine oats, coconut, flaxmeal, salt, pecans, and blueberries. Stir in bananas, oil, agave nectar and vanilla until well combined.

Press 2 tablespoons of mixture into a 2 1/2-inch round cookie cutter onto a baking sheet coated with cooking spray. Continue with remaining mixture.

Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan.

Yield: about 15 cookies.

        We usually juice kale and put it in our smoothies.  We decided to plant some this year in our garden and it has turned out quite well.  It produces a TON without any work.  We have kale coming out of our ears!
        My hubby found a recipe for kale chips.  They turned out pretty well, actually better than I was expecting.  To me, they have kind of a cabbage taste, which I like anyway.  They are really easy too and only take 20 minutes.  The first batch we did had way too much olive oil and salt.  The olive oil kept it from crisping up.  The second batch was much better with less oil and salt and when you eat them, they pretty much disintegrate in your mouth.  It is a weird feeling, but I don't mind eating them because I am getting in some more vegetables!

Found on: Food Network

• 1 head kale, washed and thoroughly dried
• 2 tablespoons olive oil
• Sea salt, for sprinkling

Directions

Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

This was delicious!!  I wasn't so sure when I saw the recipe.  I used to buy a box of couscous a few years ago and wanted to try it on my own.  I have not been able to find a recipe that gives it as much flavor as those boxes though.  This recipe actually made it taste great!  It tasted like bruschetta.  YUM!  I love couscous for the fact that it is done in 5 minutes.  Literally!  My kids ate it really well and it is just light and fluffy.  A great alternative to pasta or rice in your meal.  This is definitely not enough for a meal though, more of a side.  But, with 3 kids, some days this would be enough and others like today, it was not.  You never know how kids are going to eat from day to day.  And now, 2 hours later, my hubby and I are eating pizza :)  I even added 2 cooked, chopped chicken breasts!  I will double this next time and add another vegetable other than peas as a side.

Found on:  Munchin with Munchkin

Sundried Tomato and Garlic Couscous

¾ cup couscous

1 cup water

3 tbsp. olive oil, divided

2 green onions, finely chopped (I think I ended up using 3)
¼ cup sundried tomatoes (I didn't have any of these but had some fresh tomatoes so used about 1 medium sized tomato)

2 garlic cloves, minced

1 tsp. dried oregano

1 tsp. dried basil (I used about 1 Tbs. FRESH basil)
1 tsp. onion powder (Mine is onion salt so I omitted the salt below)

2 tbsp. lemon juice

salt and pepper to taste

In a medium pot, bring one cup of water to a boil. Add one tablespoon of olive oil and ½ teaspoon of salt to the water. Stir in couscous, cover and remove from heat. Let stand 5 minutes.

In a small skillet, heat remaining olive oil over medium heat. Add green onions and sundried tomatoes; sauté for about two minutes. Add garlic and continue to sauté until the garlic is fragrant, about 30 seconds to one minute.

Fluff couscous with a fork and stir in the sundried tomato mixture. Sprinkle with oregano, basil and onion powder. Drizzle the couscous with lemon juice and salt and pepper to taste.

Serve warm or cold.

Serves 2-4

A friend let me pick her blackberries the other day and I decided to make jam with them!  I LOVE homemade jam.  I have never attempted blackberry before, so was excited to try.  My hubby found a container of Ball Pectin at the store that is for low or no sugar recipes, which is what I wanted.  And I found this recipe online.  It turned out great and was a nice topping for my berry pancakes!

Found on: Fresh Preserving

Makes about 4 to 5 (8 oz) half pints
Refrigerate for up to three-weeks or freeze to enjoy for a year.

You will need:
3 cups crushed blackberries (4 pints)
1-3/4 cups unsweetened cranberry-raspberry or apple juice (I used 100% Apple)
3 Tbsp Ball^® RealFruit™ Low or No-Sugar Needed Pectin
Up to 3 cups sugar, 1-1/2 cups SPLENDA® No Calorie Sweetener, Granular, 3/4 to 1 cup honey, or desired amount of other artificial sweeteners (optional)  (I used 3/4 C Agave nectar)
4 to 5 (8 oz) half pint glass preserving jars with lids and bands (I used the plastic freezer containers)

Directions:
1.) GRADUALLY add pectin into cranberry-raspberry or apple juice until dissolved. Bring to a full rolling boil that cannot be stirred down, over medium-high heat, stirring frequently. Boil hard 1 minute, stirring constantly. Remove from heat. 
2.) IMMEDIATELY add prepared blackberries into hot pectin mixture. Stir vigorously for 1 minute. Stir in sugar, SPLENDA® No Calorie Sweetener, Granular, other artificial sweetener, or honey according to the directions above. 
3.) LADLE freezer jam into clean freezer jars leaving 1/2 inch headspace. Apply caps and let jam stand in refrigerator until set, but no longer than 24 hours. Serve immediately, refrigerate up to 3 weeks, or freeze up to 1 year.

My neighbor gave me some fresh basil and it needed to get used.  I decided on some fresh pesto!  I haven't made it in a long time and couldn't remember the old recipe.  So here is one that looked the same and it tasted great!  Pesto is great on warm pasta and sandwiches and so much more.  I only had 1 cup basil so I cut everything in half.  I wanted to freeze it to use for later so I put small amounts in ice cube trays and will freeze, then put in a ziploc bag to pop one out for whenever I need one!  With this amount, I was able to get 8 ice cubes full.

Found on: Simply Recipes

Fresh Basil Pesto Recipe

• Prep time: 10 minutes

Ingredients

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts or walnuts
• 3 medium sized garlic cloves, minced
• Salt and freshly ground black pepper to taste

• Special equipment needed: A food processor

Method

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
Yield: Makes 1 cup.

I ran across a picture someone put on their tumblr account that had a bunch of dressing recipes on it.  I tried the Sesame Ginger Vinaigrette as a dressing as well as a marinade for our chicken.  YUM!  I had to triple the recipe though to make enough for both of those.  It calls for peanut or canola oil and I only had canola.  I would like to see the difference the peanut makes.

Triple this recipe if you want enough for a couple of salads and some marinade.


-Whisk together 2tsp grated FRESH ginger, 1 tsp EACH minced garlic and sugar, and 2 Tbs. EACH rice vinegar (I used seasoned rice vinegar) and soy sauce.

-While whisking, slowly add 1/4 C. peanut or canola oil, 1 Tbs. toasted Asian sesame oil until emulsified.
-Stir in 1 Tbs. snipped fresh chives and 1 tsp. toasted sesame seeds

Makes 2/3 C., Each (1 Tbs.) serving: 63 cal., 7g fat, 1g protein, 1g carb.

I made up a salad with chopped carrots, red bell pepper, romaine lettuce, and green cabbage.  I then toasted and candied some almond slices (I did not measure, but just took maybe 1 Tbs. butter and 1 Tbs. sugar and put them in a pan on med. heat with probably 1/4 C. sliced almonds.  Continue to stir and they will start to get brown and caramelized.  Take them off pan and put on foil to dry BEFORE they get too dark or they will just become really hard. 

I have marinated 3 chicken breasts in this for an hour, and they did not have near enough flavor.  I have also marinated them overnight and they turned out great.  Cook on the grill, slice and serve on your salad.

I couldn't believe how big of a batch these made when my friend gave me the recipe.  It calls for 12 eggs, 1 lb. butter, etc... I am thinking that the recipe is called Monster cookies because of how big of a batch they make.  I made these today for Father's Day and ended up cutting the recipe into 1/4 of the batch.  And it still makes quite a bit!  I was surprised also that these do not have flour in them.  But, they do have enough peanut butter and sugar to hold anything together!  But they are delicious!!

Here is the 1/4 batch recipe; this makes about 3 dozen:

3 eggs
1 stick butter (softened)
1 C. brown sugar
1 C. white sugar
1 TBS vanilla
1 1/2 C. crunchy peanut butter (I used Adams Natural Peanut Butter)
2 tsp baking soda
1/2 C chocolate chips
1/2 C M&Ms
4 1/2 C. Oats (I used regular oats, not quick cooking.  But think it would still work fine with quick ones)

-In a large bowl beat eggs well.
-Make sure the butter is soft and add it to the eggs.  Beat.
-Add baking soda and blend well.
-Add brown sugar and cream together.
-Add vanilla then white sugar and mix well.
-Add peanut butter and mix well.
-Stir in oats, chocolate chips and M&Ms.

Bake 350 for 10-12 min.  (Mine here in Idaho is closer to 360 for 12 min)

Coconut oil.  It is something that people have been talking about for a while now.  It has some great health benefits such as:  It is a great energy booster, and does not change its chemical form when heated (so it doesn't become harmful to you by becoming a dangerous trans fat), it can be used as a hair conditioner and skin softener. We have been using coconut oil to cook our vegetables and chicken in.  I love the way it makes my green beans taste.  We use the Spectrum brand that is organic.  They have refined and unrefined.  The unrefined has a stronger coconut  flavor, but is obviously better for you since it has not been refined.  However, if you can't stand the coconut flavor, the refined is still a good option for you.  I use it in place of vegetable oil/canola oil or butter in many baking recipes and get great results.  The possibilities are endless as to what you can do with it, but HERE is a great article that talks about the energy benefits of it:

This was another Pinterest find.  I was not a huge fan of them the first time we made them.  They tasted more or less like a peanut butter honey sandwich.  I had a bad aversion to bread when I was prego with my last and since then, have had a hard time eating a PBH sandwich.  My husband and kids loved them though and my hubby said they would be great snacks after a long run for him.  So, we tried again.  And now I can't keep my hands off of them.  BUT, they are HEALTHY!! NO SUGAR! Hooray for a healthy snack and one that I made so I know what the ingredients are!  I used to make granola bars, which I loved, but they took a little bit of work with the toasting, cooking the sauce, etc.  And, they had brown sugar and butter in them, which if you only use a little, is not a huge deal.  But, these are so much EASIER and healthier!  The possibilities are endless with the substitutions of nuts, dried fruit and honey or agave nectar as your sweetener.  Have fun and play around with the amounts to fit your needs.  Here you go! 


Adapted from: Smashed Peas and Carrots

No-Bake Energy Bites 

(makes 18-20 bites) We make a DOUBLE BATCH, put it in a 9x13 glass pan (ungreased), push it down to make sure it is all stuck together, cover with saran wrap and put in the fridge for an hour or so.  Then I cut them into small bars and freeze them all in a ziploc bag.  They don't last very long :)

-To make these into our granola bars, I only do 1/2 C. coconut and add 1/2 C. craisins.  Also add about 1/4C.each sunflower seeds, raw cashews, & pumpkin seeds.  Then we add about another 1/4C. more of peanut butter and a couple drizzles of Agave Nectar (similar to honey, but not as thick; has a little bit of a maple flavor too).  That is a ROUGH estimate.  Just play with the amounts of what you and your family like.  This last batch, we also added 1/4C. softened Organic coconut oil (which is a great natural energy booster!).

1 cup oatmeal

1/2 cup peanut butter (or other nut butter) (Make sure it is a NATURAL peanut butter; as in, no other ingredients except for peanuts and maybe a little salt.  There's no need for added sugar or anything else.  Adams brand is a really great one to use.)

1/3 cup honey

1 cup coconut flakes

1/2 cup ground flaxseed

1/2 cup mini chocolate chips

1 tsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls and enjoy!  Store in an airtight container and keep refrigerated for up to 1 week.

Found on: Recipe Girl

Spinach Salad with Chicken, Avocado and Goat Cheese

Yield: 4 servings

Prep Time: 20 min

Ingredients:

SALAD:
8 cups chopped spinach (1 bag)
1 cup halved cherry or pear tomatoes
1/2 cup corn (frozen, canned, or cut off the cob) I omitted corn and added frozen peas
1 1/2 cups chopped cooked chicken
1 large avocado, sliced
1/3 cup crumbled goat or feta cheese I used feta cheese
1/4 cup toasted pine nuts
DRESSING:  I completely forgot to do this part!  Guess that is why my husband kept saying it needed more flavor!  It was plenty moist, but just needed this added zest.  I will try this dressing next time! (My hubby says it was a blonde moment!)
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
salt and freshly ground black pepper, to taste

Directions:

1. Place spinach in a large salad bowl. add remaining salad ingredients.
2. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss (a little at a time... as much dressing as you desire).

Source: RecipeGirl.com

 Trying to eat healthy is easier to do for dinner and lunch than it is for breakfast.  Cutting carbs can be so annoying and such a task when all you can think of for breakfast is boxed cereal, or my family's favorite, waffles and pancakes.  Eggs can only be cooked so many ways and eaten so many times in a week.  At least for me that is.  Now granted, these do have carbs, but to me, they are healthier than pancakes or waffles drizzled in syrup and butter and better for you than boxed cereal that has who knows what in it and where it came from.  So, these were a good breakfast for us this week and every single one of us liked them! 

Found on: Gingerbread Bagels




Peanut Butter Banana Oatmeal Squares
1 1/2 cups quick cooking oats
1/4 cup packed light brown sugar (I used 1/8C brown sugar and 1/8C agave nectar; more gooey than the regular recipe probably is, but still turned out fine)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup milk
1 large egg, lightly beaten
1 large mashed banana
1/4 cup creamy peanut butter
Mix together the quick cooking oats, light brown sugar, baking powder, kosher salt and ground cinnamon.
Add in the vanilla extract, milk and egg. Mix the ingredients together.
Then add in the mashed banana and peanut butter. Combine all of the ingredients.
Pour the mixture into a lightly greased 8 by 8 inch metal baking pan. Bake at 350 F degrees for 20 minutes.
Cut into squares and enjoy!

Just to clarify If you found my recipe on Pinterest with the suggestion about using applesauce in place of the brown sugar…Do not use applesauce in place of the brown sugar.
Applesauce is not used as a sugar substitute in baking, it’s a fat substitute.
It’s also a liquid and will mess up the texture of the squares because of the added liquid.
So please use brown sugar, it’s only 1/4 cup for an entire pan. Not that much.

And because I keep getting this question: do not use honey. Honey is a liquid…brown sugar isn’t. The added liquid will mess up the texture of the squares. Honey also causes whatever you’re baking to brown more quickly and you would have to change the temperature and baking time. It also has acid and would need to be neutralized with baking soda.

This was my Mother's Day dinner that my hubby made for me this year.  It was a decent meal and I didn't have to cook it!  Even better!  We did realize that the honey was a little too much though and might try 3/4 cup next time.  We didn't add all of the pepper it called for and will do more next time as well.  Our sauce didn't quite thicken as well as we would have liked, so add more cornstarch.  Good paired with brown rice and steamed green beans with coconut oil.

Found on: Chef in Training


CROCK POT HONEY SESAME CHICKEN
recipe form: Baby Center

(we doubled the original recipe, and even then we still wanted more! This is the doubled recipe)
2.5 pound boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
4 tablespoons diced onion
4 tablespoons ketchup
2 tablespoon canola oil
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken.
Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.
Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce.
Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
Cut chicken into bite size pieces, then return to pot and toss with sauce before serving.
Sprinkle with sesame seeds and serve over rice or noodles.

I have a TON of recipes I have tried lately but I have been lazy and only putting comments on my recipe board from Pinterest. So, I am going to try to go back and put them on here. Unfortunately though, I do not have pictures for most, so you can check out my Pinterest board if you want others' pictures of the food. So here we go....

Found on: Food of Love
* Do NOT use the temp. in the recipe.  It is WAY TOO HIGH!  Mine burnt on top and I had to salvage what I could.  Try cooking them at 325 or 350.*

1 cup milk
        2/3 cup sugar
        1 1/2 tablespoons active dry yeast
        1 stick unsalted butter, softened
        2 large eggs
        2 tsp finely grated lemon zest
        1/2 teaspoon fine sea salt
        4 1/4 cups all-purpose flour, plus more for dusting
        One 12-ounce package frozen raspberries, not thawed
        1/4 cup plus 2 tbsp sugar
        1 teaspoon cornstarch
Icing-
        3/4 cup confectioners' sugar
        3 tbsp unsalted butter, melted
        1 1/2 tbsp heavy cream
         1 tbsp fresh lemon juice       1 tsp good vanilla extract

    In a small saucepan, warm the milk over moderately low heat until it's 95°. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes. Add the softened butter, eggs, grated lemon zest and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer. Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours. Butter a 9x13 glass baking dish & set aside.  Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle. In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the raspberry filling evenly over the dough. Tightly roll up the dough (cinnamon roll style) to form a log & cut into 12 pieces  and arrange them in the baking pan, cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.   Preheat the oven to 425°. Bake the rolls for about 10 minutes, reduce oven temperature to 350 & bake another 10-15 minutes or until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.   In a small bowl, whisk the confectioners' sugar with the butter  heavy cream & lemon juice & vanilla extract until the glaze is thick and spreadable. Top warm rolls with icing. Are you drooling yet?? YuMM!!

I LOVE Jamba Juice's Peanut Butter Mood drink.  It is sooo good.   If you like peanut butter and bananas and chocolate, this is for you!  I found this recipe that is a knock off, so tried it and it is pretty darn close to the original.  I made a few changes though... my changes are in PINK.

Found on: Cut Out and Keep
For 1 serving

1. Add half a cup of milk to your Blender/smoothie Maker. (First I added a couple Tbs. of flax seed and ground that up).
   
   
2. Put 3 Level Tbs. of peanut butter into the milk, (i prefer smooth, otherwise you are left with the lumps at the bottom of the smoothie - but i guess its all about what you like) (If you want this to be healthy, use only natural PB.  By natural, I mean, no junk added, no high fructose corn syrup, etc.  I used Adams.)
   
   
3. Add HALF a chopped and peeled ripe banana...(not a black banana...but ripe with flavor)
   
   
4. Sprinkle 2 level Tbs. of drinking chocolate mix into the blender, and put the lid on tightly. (I wanted to reduce the junk in here so I just used unsweetened cocoa powder.  It does not have as much of a chocolate taste, but it works for this.)
   
   
5. Blend. (DUH) until you have no lumps left.
   
   
6. Put into a cup and enjoy!! Yummy :] hope you like it! xxxxxxx