Tag Archives: food

Peanut Butter Cookies

Yesterday we made our weekly trip to Costco and Cody bought a package of their cookies. If you have never had a Costco cookie, don’t try one. They are addicting and they will call your name until you have eaten the entire container. While we were shopping I could not stop thinking about those cookies in the shopping cart and I knew that when we got home I was going to eat them, unless I made some cookies that were just as delicious.
I purposely left the cookies in the large box from Costco so I couldn’t hear them yelling for me to eat them while I quickly made my own on plan cookies.
Enjoy!

Peanut Butter Cookies

1 cup of natural creamy peanut butter (make sure the ingredients are only peanuts and salt)
1 cup erythritol
3/4 cup Trim Healthy Mama Baking Blend
3 eggs
1/2 tsp salt
2 tsp vanilla

Preheat your oven to 350 and prepare a baking sheet with parchment paper. Using your stand mixer, mix the peanut butter, eggs, and vanilla together and then add in the rest of the ingredients. Mix until its all incorporated. Using slightly wet hands shape the dough into one inch balls and place on the baking sheet. They don’t really spread so they can be pretty close together. Dip a fork into some warm water and press onto the dough balls to make a criss cross design and smash the balls to look like cookies. I sprinkled a little bit of erythritol on top of the cookies. Bake them for 15 min, or until they are firm to touch. Remove them from the baking sheet and let them cool on a wire rack.
If you have never used the THM Baking blend it is amazing! You can order it here and I get a small percentage of the sale to help keep my blog going and keep the recipes coming.

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Best Meatloaf

Best Meatloaf

Since Thanksgiving is next week I am cleaning out my freezer to make room for all the turkey and yummy foods that will be taking over in a few days. I had a package of ground beef I had frozen and forgotten about, so I thawed it out and made my delicious meatloaf. I have always loved meatloaf and now that I am thinking about it I want to eat the leftovers for lunch. It is super easy to make and fills your house with wonderful smells. I served this with fresh green beans, mashed potatoes and yeast rolls.

Best Meatloaf

2 pounds of ground beef (I used the extra lean meat)

1 large onion chopped

2 eggs

1 cup of milk

1/4 cup of worcestershire sauce

2 Tbs garlic powder

1 tsp pepper

1/2 tsp sea salt

1 tsp steak seasoning

1 1/4 cups of bread crumbs

Meatloaf sauce

2 cans of tomato paste

1/4 cup of brown sugar

1 Tbs worcestershire sauce

2 tsp prepared mustard

Preheat the oven to 350. Mix all the ingredients together in a mixing bowl adding the bread crumbs last. Spray a 9×13 baking dish with nonstick cooking spray and form a log shape in the middle of the dish. Mix all the sauce ingredients together and cover the meatloaf with the sauce. Bake uncovered for an hour or until the internal temperature reaches 160. Enjoy!

Happy Cooking!


Chicken and Waffles

We moved into our house in April and the stuff we do not use on a daily basis I put in our awesome walk in attic space. I was trying to find something in the attic last week and I found our big Belgian waffle maker in the process, and I knew I needed to make some waffles. We are really not big breakfast eaters. I normally have some fresh juice or some greek yogurt and Cody skips breakfast all together, so our waffle iron goes unused for months at a time. While I was planning my weekly menu I remembered my waffle maker and decided I need to make a delicious savory waffle.

I have heard of Chicken and Waffles before, but I have never eaten it, so I thought I would make something like that. Cody likes the dark meat of the chicken so I bought some boneless/skinless thighs and he was pretty impressed. This recipe is really easy, even though it has a few steps to it. You can always take a short cut and use a waffle mix and just add the seasonings in the recipe.

Savory Chicken And Waffles

For the Waffles

2 cups All Purpose flour

2 tsp baking powder

1tsp salt

4 large eggs, separated

1 Tbs Garlic Powder

1 Tbs Italian Seasonings

1/2 tsp cracked black pepper

4 Tbs butter, melted

2 cups milk

1 cup of shredded cheese (I used an Italian blend)

non-stick cooking spray

Preheat your waffle Iron. Sift the flour, salt and baking powder together in a large mixing bowl. In a smaller bowl whisk the egg yolks with the italian seasoning, pepper and garlic powder, add the melted butter and milk and whisk to combine, add the cheese and stir. Mix the egg mixture with the flour mixture and stir to combine. With an electric mixture beat the egg whites until soft peaks form, gently fold the egg whites into the  batter and stir gently. Spray your waffle iron well and pour batter into iron and cook according to your waffle irons instructions.

For the Chicken:

6 boneless skinless chicken thighs or chicken breast, whichever you prefer

salt and pepper

olive oil

Cover the bottom of a skillet with olive oil and heat it over med-med high heat. Sprinkle the chicken with salt and pepper on both sides. Once the oil is hot put the chicken in the pan and cook only turning once. The outside will get a nice golden brown color.

For the Gravy:

3 Tbs of flour

2 cups of milk

1/2 tsp of salt

1/2 tsp crack black pepper

In the same pan the chicken was cooked in with the same oil whisk in the flour over medium heat and create a roux. If it is all crumbly add a bit more oil, stir until it starts to smell like pancakes and is getting a bit bubbly. Maybe 3-4 min. Whisk in the milk and keep whisking. Turn the heat to medium low and add the salt and pepper. Keep stirring until desired thickness is reached, the longer it cooks the thicker it gets. If it is not thickening you can whisk in some more flour a little at a time.

To serve

Top the Waffles with the Chicken and pour gravy on top. Serve with some green beans and fresh fruit salad. Enjoy!

Happy Cooking!


Even Better Chicken Tenders

Even Better Chicken Tenders

Who doesn’t love chicken tenders? Its a comfort food and a kids all time favorite. Cody loves chicken tenders and french fries, and I do as well, but I do not like how unhealthy they are. I came up with this simple and delicious alternative to traditional chicken tenders. They are dusted in coconut flour, dredged in egg and “battered” in crushed almonds. I made extra to have for lunch today tossed in buffalo sauce on a salad. Finally a buffalo chicken salad you can feel good about!

Even Better Chicken Tenders

2 pounds of raw organic chicken tenders or 2 full chicken breast cut into tenders

1/2 cup of coconut flour

1 1/2 cup of sliced almonds crushed

3 eggs beaten

1/2 tsp sea salt

1/2 tsp cracked black pepper

Preheat your oven to 400 and line a large baking sheet with a Silpat or parchment paper. Pour coconut flour on one a plate and the almonds on another plate. Doing one tender at a time roll it in the coconut flour, then coat in it the egg and then roll it in the almonds. Put it on the baking sheet. Repeat until all the tenders are done. Bake them for 15-20 min, the almonds do not get really dark, they will still look light when they are finished. To check if its done cut one in half to make sure its cooked all the way. Serve with your favorite dipping sauces. I like spicy mustard!

Potato Discs

Potato Discs

I made delicious potato discs to go along with this, these chicken tenders, its an easy and healthier version of french fries.

3 large Russet potatoes

3 Tbs Olive Oil

2 tsp sea salt

2 tsp cracked black pepper

season salt or steak seasoning (optional)

Preheat your oven to 400 and spray a large baking sheet with nonstick cooking spray. Slice the potatoes into thin circle discs and put them in a mixing bowl. Pour the olive oil on the potatoes and stir until they are all coated in oil. Lay the disc in a single layer on the baking sheet and sprinkle the salt and pepper on top, depending on the size of your pan, you might need two batches. Bake in the oven for 20-25 min, just until the edges are starting to brown and they are soft. With a spatula take the potatoes off the baking sheet and transfer to a serving bowl. Sprinkle season salt or steak seasoning on top and serve with your chicken tenders and dipping sauce. Enjoy!

Happy Cooking


Lemon Pepper Cod

Lemon Pepper Cod

I was grocery shopping and Cod fillets were on sale! I love Cod, so I bought enough for two meals and froze half of it. Since Sundays are normally filled with chips and queso, hot wings or burgers and beer, on Mondays I try to make a really healthy dinner to help us get back into eating mostly healthily during the week. Last night I made Cod with lemon pepper, capers and spinach. Its an easy and delicious and HEALTHY dinner.

4 Cod (or Tilapia or Swai) fillets

1 small jar of capers

2 lemons sliced into rings

1 handful of fresh spinach

2 cups of dry white wine

2 Tbs Lemon Pepper

1 tsp Italian herbs

Preheat your oven to 350. Lay the fillets in a 9 x 13 baking dish and pour the wine over them, sprinkle the lemon pepper and italian seasonings over the fish. Cover the fillets with the spinach leaves and top with the lemon rings and capers. Cover with foil and bake for about 25 min or until the fish is flaky. I served the Cod on a bed of Quinoa and a side of squash and zucchini. This could be prepped in the morning and then baked at dinner time, its a light and fresh meal. Enjoy!

Happy Cooking


Mexican Cornbread

Mexican Fiesta Cornbread

When Cody and I first started dating I made him my stuffed pork tenderloin and he was so impressed he said he wanted to cook a special meal for me, his Mexican Cornbread. I was super excited, because I absolutely love cornbread and having such a cute guy cook me dinner is always a treat.

I was sitting in the windowsill watching him cook and really trying not to put in my two cents worth…even though it looked like it was going to be a disaster. He had cornbread mix, cheese, meat and seasonings all over the kitchen and the batter was to the brim of the baking dish before he put it in the oven. While it was in the oven we could hear the hiss of food falling onto the the heating coils and smell the scorching morsels. When the timer went off Cody opened the oven and took out the cornbread is was burned on the sides and a gooy mess in the middle. I was taught to never turn my nose up at food someone had taken the time to make, so I said “Oh it will be yummy” and I cut us each a piece from the least burned side. I assured him that it was not “that bad” and I would perfect his recipe (starting with a proper sized baking dish) and it would be wonderful. Shortly after that dinner this recipe was created and we enjoyed it many more times.

Mexican Fiesta Cornbread

2 cups of All-purpose flour

2 cups of yellow cornmeal

2 tsp baking powder

1 1/2 tsp salt

1/4 cup sugar

5 eggs beaten

2 cups of milk

1/2 cup of melted butter

1 pound of hamburger meat

1 white onion

2-3 chopped jalapeños (depends on how much heat you want)

1 can of diced tomatoes with green chilies

1 cup of shredded cheese

1/4 cup of vegetable oil

Preheat your oven to 400 and get out your cast iron skillet (12 inches or bigger). In a separate pan cook the meat with the onion and jalapeños, once its cooked remove from heat and stir in the can of tomatoes.

Whisk the flour, cornmeal, baking powder, salt and sugar together. Add in the eggs, milk and butter and stir until its all incorporated. Stir in the meat mixture and the cheese.

Pour the 1/4 cup of oil in the bottom of the cast iron skillet and make sure is covered and there is plenty to come up the sides when you pour the batter in. Pour the cornbread mixture into the skillet and bake in the oven for about an hour. When a butter knife inserted into the center comes out clean its ready.

Serve with chips and salsa and a salad. Enjoy!

Happy Cooking!

Fiesta Cornbread

Fiesta Cornbread


Starting a blog sounded like such a simple task yet, I spent 3 hours yesterday designing my new blog and ended up using a pre made design and just altering the colors. This morning a woke up with a sense of urgency to rush to my new computer to start my blog, but my stomach had its priorities, first things first…a healthy breakfast.

Last night we took our exchange student to his first ever baseball game, so after an evening of pigging out on junk food and sharing a 3 foot sausage in a bun with every yummy topping available (everything is bigger in Texas) I needed some real body fuel. I made a yummy green juice with kale, apple, cucumber, celery, ginger and lemon. If you have never juiced, try it, I bet you will like it.

While sipping my breakfast I started planning my weekly menu, my husband requested fried shrimp, beer-battered fish, our exchange student wanted burgers and I always want some form of asian food. After planning my menus my hubby texts me and lets me know his dad and step-mom are coming to dinner tomorrow  night and I need to change the menu for that night. Luckily I am an accommodating wife, so I tweak the menu a bit, instead of making pulled pork sliders, we are having stuffed pork tenderloin wrapped in bacon (gotta impress the in-laws).

This week I will try to keep track of my ingredients and form a recipe to share, I will have to refrain from just smelling spices and throwing a bit of this and that in. I am naturally not a recipe follower, I like freedom in cooking and I never did like to color in the lines. My goal this week is to make a recipe that can be followed by those who enjoy coloring in the lines.

Stay Tuned.