First snow, and first cold of the season...

Here in Maryland, we got the first significant snow fall of the season... and I finally got hit with my first head cold of the season. I am fully equipped with my Zicam, Halls Cough Drops, EmergenC, and lots and lots of water. When you are not feeling well or have a cold, staying hydrated and getting enough Vitamin C and Vitamin D is really important. Also, be sure to wash your hands... a lot. It is certainly not a goal of mine to get others sick. Especially while training clients.

This week, the recipes came out aaaaamazing! Usually we can pick a favorite recipe from week to week, however every one we tried this week came out truly tasty. Each one is a "must try". The meatloaf has the right blend of ingredients to keep it moist and flavorful. It was also super easy to make thanks to that mini food processor gifted to us. I couldn't believe how fine it could chop everything. It made prepping so much faster this week! I was also excited to get to use our new meatloaf pan.

The Mexican Quinoa is going to be perfect to take to lunch. Like the meatloaf, it is so flavorful but not overpowering. The turkey burgers were so simple, easy, and quick. They held together well while cooking them in a pan, and they didn't dry out at all. The slow cooker chicken and mushroom stroganoff was a home run. There was almost no prep time. We could just throw all the ingredients together, and let it cook all day.

The cranberry orange muffins came out a little dry when we attempted the recipe. We used gluten free flour, but I'm not sure what when wrong. Baking isn't necessarily my strong point. However, there is a great balance between the cranberry and the orange!

Cranberry Orange Muffins

http://www.joyfulhealthyeats.com/cranberry-orange-muffins/

Ingredients

  • 2 cups flour
  • ½ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup cranberries
  • 1 egg
  • ¾ cup orange juice
  • ¼ cup melted coconut oil
  • 1 teaspoon grated orange zest

Directions

  1. Preheat oven to 400º.
  2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
  3. Stir in cranberries.
  4. In a small bowl, beat egg, orange juice, melted coconut oil, and grated orange zest.
  5. Add wet mixture to dry ingredients, stir to combine until it is just moistened.
  6. Spray muffin tin with PAM and spoon mixture into tin until ¾ full.
  7. Bake for 15-20 minutes until lightly browned.
  8. Remove and serve

Classic Meatloaf

http://www.simplyrecipes.com/recipes/classic_meatloaf/

Ingredients

  • 2 Tbsp unsalted butter
  • 1 cup of finely chopped onion
  • 1 celery rib, finely chopped
  • 1 carrot, finely chopped
  • 1/2 cup of finely chopped green onion, including the green onion greens
  • 3 cloves garlic, minced (about 1 Tbsp)
  • 2 teaspoon salt (use 1 1/2 teaspoons if using Italian sausage)
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons Worcestershire sauce
  • 2/3 cup ketchup, divided 1/3 and 1/3
  • 1 1/2 pounds of ground beef (chuck)
  • 3/4 pound of spicy ground pork sausage or Italian sausage (a mix of sweet and hot if you are using links)
  • 1 cup fresh bread crumbs (take a couple slices of fresh bread and pulse in a blender until you have crumbs)
  • 2 large eggs, beaten slightly
  • 1/3 cup minced fresh parsley leaves

Directions

  1. Preheat oven to 350° F, with a rack in the middle of the oven.
  2. Sauté onions, celery, carrot, green onions, garlic, then add salt, pepper, Worcestershire sauce, ketchup: Melt the butter in a large, thick-bottomed skillet, on medium heat. When the butter starts to foam, add the finely chopped onions, celery, carrot, green onions and garlic to the pan and cook for  5 minutes.
  3. Cover the pan and cook for another 5 minutes, until the carrots are tender, stirring every so often.
  4. Sprinkle with salt and pepper. Add the Worcestershire sauce and one-third cup of the ketchup. Cook for another minute and remove from heat to cool.
  5. Mix vegetables with ground beef, sausage, eggs, breadcrumbs, parsley: Once the vegetables have cooled to the touch, place them in a large bowl with the ground beef, Italian sausage, eggs, breadcrumbs and parsley. Use your (very clean) hands to mix them together until everything is evenly distributed.
  6. Place in loaf pan, cover with ketchup: Place the meatloaf mixture into a loaf pan (either 4x8 or 5x9) and press to make compact in the pan. Or you can form a free-standing loaf onto a rimmed baking pan. Cover the meatloaf mixture with the rest of the ketchup.
  7. Bake: Bake for 1 hour at 350°F, or until a meat thermometer inserted into the center of the meatloaf reads 155°F. Remove from oven and let sit for 10 minutes. Then use a metal spatula to gently lift the meatloaf out of the loaf pan to a serving plate.

Slow Cooker Chicken Stroganoff

http://therecipecritic.com/2016/09/slow-cooker-chicken-mushroom-stroganoff/

Ingredients

  • 4 boneless skinless chicken breasts, cubed
  • 8 ounce sliced mushrooms
  • 1 8 ounce cream cheese, softened
  • 1 (10½) ounce cream of chicken soup
  • 1 envelope (1¼ ounce) dry onion soup mix
  • salt and pepper to taste
  • fresh parsley, chopped for garnish
  • 1 pound large egg noodles for serving

Directions

  1. Place the chicken in the bottom of a lightly greased slow cooker. Add the mushrooms. In a medium sized bowl add cream cheese, cream of chicken soup, and dry onion soup mix. Mix until incorporated and spread on top of chicken and mushrooms.
  2. Cook on low for 4-6 hours or high for 3-4. Serve over noodles and top with fresh parsley and salt and pepper.

One Pan Mexican Quinoa

http://damndelicious.net/2014/04/09/one-pan-mexican-quinoa/

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 cup quinoa
  • 1 cup vegetable broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 avocado, halved, seeded, peeled and diced
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves

Directions

  • Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
  • Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.

Turkey Burgers

http://userealbutter.com/2008/05/03/turkey-burgers-recipe/

Ingredients

  • 1 lb. ground turkey meat (prefer thigh meat)
  • 1 medium red onion, finely chopped
  • 1/2 cup fresh parsley, minced (or whatever fresh herbs you like)
  • 1 tbsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper

Directions

Mix ingredients together and form 4-6 patties. Grill on medium heat for 7 minutes a side. 2 minutes before burgers are done, place a slice of cheese (optional) on each patty. Serve hot.

Shopping List

  • 4 boneless skinless chicken breasts, cubed
  • 1 1/2 pounds of ground beef (chuck)
  • 3/4 pound of spicy ground pork sausage or Italian sausage
  • 1 lb. ground turkey meat (prefer thigh meat)
  • 2 cups flour
  • ½ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup cranberries
  • 3 eggs
  • ¾ cup orange juice
  • ¼ cup melted coconut oil
  • 1 teaspoon grated orange zest
  • 2 Tbsp unsalted butter
  • 1 cup of finely chopped onion
  • 1 celery rib, finely chopped
  • 1 carrot, finely chopped
  • 1/2 cup of finely chopped green onion, including the green onion greens
  • 2 teaspoons Worcestershire sauce
  • 2/3 cup ketchup, divided 1/3 and 1/3
  • 1 cup fresh bread crumbs
  • 8 ounce sliced mushrooms
  • 1 8 ounce cream cheese, softened
  • 1 (10½) ounce cream of chicken soup
  • 1 envelope (1¼ ounce) dry onion soup mix
  • 1 pound large egg noodles for serving
  • 1 medium red onion, finely chopped
  • 1 jalapeno, minced
  • 1 cup quinoa
  • 1 cup vegetable broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 tbsp garlic powder
  • 1/2 cup fresh parsley, minced (or whatever fresh herbs you like)
  • Juice of 1 lime
  • garlic, minced
  • 1/3 cup minced fresh parsley leaves
All Posts
×

Almost done…

We just sent you an email. Please click the link in the email to confirm your subscription!

OKSubscriptions powered by Strikingly