Peanut Butter Pie

This pie is Aaron's favorite (because peanut butter, of course). I started making it years ago when we were first married, and today I'm making it once again for his 42nd birthday!

Ingredients

1 10 inch prepared graham cracker crust

1/2 jar of hot fudge, heated slightly

1 cup creamy peanut butter

1 8 oz package cream cheese, softened

1 1/4 c powdered sugar

1 8 oz package cool whip, thawed (4 oz more to top, optional)

Chopped Reeses peanut butter cups, optional    

Directions

For the crust: Pour 1/2 jar hot fudge into prepared graham cracker crust, and spread around the bottom of the pie.

For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.

Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving. Garnish top of pie with more Cool Whip and chopped Reeses, if desired.

BBQ Chicken Pizza

BBQ Chicken pizza is something that's been around a while, but I've never been a huge fan. But with Pizza Night once a week, we're always trying something different. This pizza was a big [surprise] hit for us. It was delicious!

BBQ Chicken Pizza

Ingredients:

• 1 boneless and skinless Chicken Breast
• 1/3 cup BBQ Sauce
• Shredded Mozzarella Cheese
• Rotisserie Chicken, meat pulled off
• ½ of a Red Onion, sliced thinly
• ¼ cup Cilantro leaves, chopped
• ¼ cup shredded Parmesan Cheese (Optional) 
• Pizza Crust (recipe below)

Directions:

1. Preheat oven according to pizza crust directions. 
2. Spread/squeeze BBQ sauce over pizza crust to taste. We opted for not a lot.
3. Cover pizza with cheese to your liking.
4. Add shredded rotisserie chicken, then onion slices over cheese.
5. Bake according to pizza crust instructions.
6. After pizza is baked, pull out and add cilantro and parmesan to taste.

Pizza Crust (makes 2)

Ingredients:

• 1 1/2 cups warm (105-115 degrees) water
• 1 tablespoon instant or active dry yeast (active will take longer to rise)\
• 1 tablespoon. sugar
• 1 teaspoon salt
• 1 tablespoon olive oil
• 3 1/2 cups unbleached all-purpose flour, plus more as needed
• Olive oil/nonstick cooking spray
• Garlic salt
• cornmeal

Directions:

1. In a large mixing bowl or the bowl of your stand mixer (preferred), stir in water, sugar and yeast. Let sit 5-10 minutes or until the yeast is foamy and dissolved. Add olive oil, salt, and 1 ½ cups flour and mix until combined with your hook attachment (or with a wooden spoon if not using a mixer). Gradually mix in 2 more cups of flour until dough starts to pull away from the sides of the bowl. If your dough is too wet, add 1 more tablespoon of flour at a time (up to 1/4 cup) until dough barely sticks to your fingers. Once dough has pulled away from the bowl, knead in mixer on medium-low speed or by hand for 5 minutes.
2. Shape the dough into a ball and place back into your large mixing bowl that has been coated lightly with olive oil or nonstick cooking spray. Turn dough over to coat all sides. Cover tightly with plastic wrap and allow to rise until doubled in size, 1-2 hours.
3. Guestimating 15 minutes before your dough is ready, preheat your pizza stone or baking sheet in middle rack of your oven for 30-60 minutes at 475 degrees F.
4. After dough has doubled, remove from bowl and knead a couple times. Divide dough into two equal balls and cover with a towel for 15 minutes. You can freeze one of the balls at this point if desired.*
5. Carefully remove your pizza stone/baking pan and GENEROUSLY grease the entire surface with olive oil or with nonstick cooking spray. Sprinkle with cornmeal.
6. After dough has been resting 15 minutes, roll each dough ball out onto a lightly floured surface or parchment paper into a 12-inch round circle. Transfer pizza dough to your baking sheet or pizza stone then pinch edges to create a rimmed crust (if you have trouble transferring, you can place your entire piece of parchment paper on your stone/baking sheet and bake directly on your parchment paper). Lightly brush the top of the crust with olive oil and sprinkle with garlic salt. Using a fork, prick several holes in the crust.
7. Bake for 12 minutes at 475F degrees with favorite toppings then broil for 2 minutes or until cheese is golden.

Teriyaki Tacos

It's Taco Night here at the Powers' house, and tonight we had Chicken Teriyaki Tacos inspired by this recipe from Carlsbad Cravings. Aaron says this is one of his favorite tacos that we've ever made.

• INGREDIENTS
• 
  
• 1 1/2 pounds boneless skinless chicken breasts
• 12 tortillas (we prefer HEB's Mixla tortillas)

1 Recipe Chicken Marinade

1/2 cup Bragg's Liquid Aminos (or low sodium soy sauce)

1/4 cup brown sugar

1 T. rice vinegar

Splash of pineapple juice (optional)

1 Recipe Grilled Pineapple Pear Salsa

Pineapple Lime Crema

• 1 5.3 oz. pineapple yogurt
• 2 tablespoons mayonnaise
• 1/2 tablespoon lime juice (or more to taste)

DIRECTIONS

1. Chicken Marinade: Mix ingredients for marinade. Pound chicken to an even thickness and poke several times on each side with a fork. Add chicken to a large freezer bag or shallow dish and add Teriyaki Marinade; toss to evenly coat chicken. Marinate 30 minutes at room temperature or up to overnight in the refrigerator.
2. Grilled Pineapple Pear Salsa: Meanwhile prepare Salsa according to directions. Store in the refrigerator until ready to use. (I did not have time to skewer and grill everything, so I diced up the pears, pineapple, onion, and bell pepper and sautéed it. Then I let it cool before adding cilantro, lime juice, and seasonings.)
3. Pineapple Lime Crema: Meanwhile, whisk all of the Pineapple Lime Crema ingredients together in a small bowl. Store in the refrigerator until ready to use.
4. Chicken Grilling Directions: If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting). Meanwhile, grease and preheat grill to medium heat, 375-450°F.
5. Grill chicken undisturbed for for 6-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 155 degrees F.) Remove chicken from grill and let rest 5 minutes before slicing into thin strips.
6. Chicken Stovetop Directions: If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
7. Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through.
8. Remove chicken and let rest 5 minutes before slicing into thin strips.
9. Assemble!

Gyros

Once a week, we've been doing "Something New" night where we try a new recipe or food we've never made before. This week it was Gyros. We weren't quite sure what to expect, but they were great! We got the recipe from Alton Brown. We cut this recipe in half for the four of us.

Ingredients

1 medium onion, finely chopped or shredded
2 pounds ground lamb
1 tablespoon finely minced garlic
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Tzatziki Sauce, recipe follows
Tzatziki Sauce:
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced

Gyros

1. Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
2. Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
3. To cook in the oven as a meatloaf, proceed as follows:
4. Preheat the oven to 325 degrees F.
5. Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.

Tzatziki Sauce:

1. Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
2. Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.

Burger Night [Caprese Burger]

Caprese Burger

• 1.25 lb. Ground Beef (feeds 4)
• Salt & Pepper
• Fresh mozzarella
• 2 tomatoes
• 12 Basil leaves
• Balsamic Vinegar
• Green Onions (optional)
• 4 Buns

Preheat grill. Slice tomatoes and marinate in balsamic vinegar. (This can be done a couple of hours ahead of time if you like.) Season ground beef with salt & pepper. Grill burgers until nearly done and then add sliced mozzarella on top. Toast buns and assemble burgers, adding tomatoes, basil leaves, green onions, and some extra balsamic (also a small amount of mayo is an option). Eat up!

Crock Pot Ribs

With baseball practice, church, and miscellaneous events, life is busy these days. So any time I can throw something in the crock pot and not have to worry about it too much is a win. I've made these ribs from Mmm... is for Mommy a couple times, and tonight I'm making them again. Aaron and the kids are big ribs fans, and they all loved these. They're easy, and they have a nice glaze/crust on the outside and they're fall-right-off-the-bone tender.

INGREDIENTS

• 1.5 tbsp sweet paprika
• 1 tbsp light brown sugar, lightly packed
• 1/8 tsp cayenne pepper
• S&P to taste (about 1 tsp each is what I used)
• 2 lbs pork baby back ribs (leave the membrane on the ribs to help hold them together)
• 1 cup barbecue sauce

DIRECTIONS

In a small bowl, mix together paprika, brown sugar, cayenne and S&P.  Rub this mixture all over both sides of your ribs well.  Arrange ribs in the slow cooker by standing them up against the wall of the stoneware pot, thicker side down and meaty side against the pot. Pour barbecue sauce over the ribs, cover and cook for 6-8 hours on low (I did 7 hours and they were perfect).

Once the initial slow cooking is done, very carefully (as they are tennnnderrrrr) remove the ribs to a baking pan which you have lined with foil and put a rack on, bone side up and set aside. Skim any fat that has risen to the top and strain all of the remaining juices from the slow cooker through a mesh strainer into a small saucepan. Bring to boil and allow to simmer and reduce by about a third, approximately 15 minutes.  Put your oven’s broiler on to preheat and make sure that there is an oven rack about 10 inches below the broiler element.  Once the broiler is preheated, brush the ribs with sauce and broil for 3 or 4 minutes. Take them out and very carefully flip them over, brush with sauce and broil again, meat side up, for approximately 9 minutes, taking them out once or twice to baste with more sauce. Serve any remaining sauce on the side with the ribs.

Salsa Verde Burgers

In our house, Aaron is the king of burgers. He makes such amazing hamburgers. He makes all kinds, and they are all delicious. So you can imagine the anxiety I felt when I had planned on burgers for dinner one night, and then he didn't have enough time to grill them for me. I pulled up a recipe that I'd pinned on Pinterest from SkinnyTaste, and decided to make burgers myself. I was terrified.

I was completely shocked and flattered, however, when Aaron raved and asked if I would make more, and said it was one of his favorite burgers he'd ever had. What?! This man takes his burgers very seriously, so it was a huge honor coming from his mouth.

And now, for the recipe!

Salsa Verde Burgers 
Skinnytaste.com

Ingredients:

• cooking spray
• pinch kosher salt and pepper, to taste
• 4 (93% lean) beef patties, 4.75 oz each
• 1/2 cup salsa verde, homemade or store bought
• 4 slices Sargento reduced fat pepper jack cheese
• 4 (100 calorie) whole wheat potato buns
• 1/4 cup shredded red cabbage (or lettuce)
• 4 ounces sliced avocado (from 1 medium haas)

Directions: 

Heat a skillet or grill over high heat. When hot, spray with oil and add the patties. Season with salt and pepper and cook a few minutes on each side, to your desired liking. Add the cheese and cover; cook to melt, about 30 seconds.

Servings: 4 • Size: 1 burger with the works • Old Points: 8 • Weight Watcher Points+: 10 pt
Calories: 407 • Fat: 17.5 g • Carb: 25 g • Fiber: 8 g • Protein: 42 g • Sugar: 7 g
Sodium: 445 mg  • Cholest: 87 mg 

Shakes & Smoothies

A couple of weeks ago, we decided to start working towards eating healthier (again), and I found this week long cleanse from Shape. We didn't do the full cleanse, but did opt to do the shakes/smoothies for breakfast and lunch most days. They were pretty good, filling, and we both lost a few pounds. Here are a few of our favorites.

Chocolate Morning Wake-up: Combine 1 cup unsweetened almond milk, 1 cup baby spinach, 1 frozen banana, 2 tablespoons unsweetened cocoa powder, 1 tablespoon superfood greens (I didn't have this on hand so I left it out), 2 tablespoons protein powder, and 1 cup ice in a blender. Blend until smooth. Serve immediately. (Makes 2 servings.)

Blueberry Protein Power "Shake": Combine 2 cups unsweetened almond milk, 1 frozen banana, 2 cups frozen blueberries, 1 scoop (1/4 cup) protein powder, and 1 cup ice in a blender. Blend until smooth. Serve immediately. (Makes 2 to 4 servings.)

Chocolate Peanut Butter Cup: (Aaron's favorite, of course) Combine 1 cup unsweetened almond milk, 2 cups baby spinach, 1 frozen banana, 1/2 cored Bartlett pear, 2 tablespoons natural peanut butter, 2 tablespoons unsweetened cocoa powder, and 1 cup ice in a blender. Blend until smooth. Serve immediately. (Makes 3 servings.)

Chocolate Avocado Goddess: Combine 1 avocado, 2 tablespoons dark unsweetened cocoa powder, 2 tablespoons agave nectar, 1 frozen banana, 1 cup ice, and 1 cup unsweetened almond milk in a blender. Blend until smooth. Serve immediately. 

Creamy Chicken and Broccoli Casserole

• I had my concerns about making a "light" version of chicken and broccoli casserole because I love it so much. I fully anticipated that this recipe from Cooking Light would be tasteless and dry. But it wasn't. It was delicious and the whole family loved it and none of us could tell it was healthier. Win-win!
• 
  
• INGREDIENTS
• 1 (12-ounce) package steam-in-bag broccoli florets
• 1 tablespoon canola oil
• 1 cup prechopped onion
• 2 (8-ounce) packages presliced mushrooms
• 3 tablespoons all-purpose flour
• 1 1/2 cups fat-free milk
• 12 ounces chopped skinless, boneless rotisserie chicken breast (about 3 cups)
• 1/2 cup plain fat-free Greek yogurt
• 1/4 cup canola mayonnaise
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 2 ounces sharp cheddar cheese, shredded (about 1/2 cup)
• 1 ounce Parmesan cheese, grated (about 1/4 cup)

DIRECTIONS

1. Preheat broiler
2. Prepare broccoli in microwave according to directions
3. Heat large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and mushrooms; cook 12 minutes or until mushrooms brown and liquid evaporates, stirring occasionally. Sprinkle mushroom mixture with flour; cook 1 minute, stirring constantly. Stir in milk. Bring to a boil; cook 3 minutes or until thick and bubbly. Stir in broccoli and chicken; cook 1 minute. Remove pan from heat. Stir in yogurt, mayonnaise, pepper, and salt. Top evenly with cheeses; broil 2 minutes.

SERVINGS 6

Serving 1 1/2 cups | Calories 277 | Fat 11.9g | Protein 29.1g | Carbohydrates 15.2g

Pork Scaloppine with Mustard Pan Sauce

Cooking Light has done it again with another tasty, healthy, and easy dish!

INGREDIENTS

• 1 pound baby carrots, halved lengthwise $
• 1 tablespoon olive oil
• 1/2 teaspoon salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1 (1-pound) pork tenderloin, trimmed, cut crosswise into 12 pieces, and pounded to 1/4-inch thickness
• 1 tablespoon canola oil, divided
• 1/4 cup minced shallots
• 2 teaspoons minced fresh garlic
• 1/2 cup unsalted chicken stock (such as Swanson)
• 2 tablespoons whole-grain Dijon mustard
• 3 tablespoons reduced-fat sour cream $
• 1 tablespoon chopped fresh flat-leaf parsley

DIRECTIONS

1. 1. Sprinkle pork evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Heat a large skillet over medium-high heat. Add 1 teaspoon canola oil; swirl to coat. Add 6 cutlets; cook 2 minutes on each side or until done. Remove from pan; keep warm. Repeat procedure with 1 teaspoon canola oil and remaining pork.
2. 
   

2. Return skillet to medium-high heat. Add remaining 1 teaspoon canola oil to pan; swirl to coat. Add shallots and garlic to pan; cook 2 minutes, stirring occasionally. Add stock and mustard; cook 1 minute, scraping pan to loosen browned bits. Stir in sour cream; cook 1 minute. Serve pork with sauce. Sprinkle with parsley.

SERVINGS 4
Serving 3 oz. pork and 2 T. sauce | Calories 261 | Fat 10.9g | Protein 25.8g | Carbohydrates 13.9g

Beef & Stout Stew

Of all the differences between Aaron and I, I think the one I am confused by the most is the fact that he does not particularly like pot roast or beef stew. These happen to be two of the most wonderful and comforting foods on the planet, so I just don't get it.

Because of this fact, these are dishes that I don't make often. However, sometimes I just have to. (Sorry, babe.) I've been just pulling out the menu plans from Cooking Light lately, and a couple of weeks ago, this Hearty Beef and Stout Stew was on the menu. So I made it.

I had to leave for book club before dinner, so I left the stew on the stove for Aaron and the kids to eat. (I must confess that I had my doubts as to whether or not he would eat it.) When I got in my car to head home, I was shocked when I checked my phone and had received a text from Aaron: "Best stew I have ever had, only one I have ever liked." Whoa. 

So, needless to say, I'm saving the recipe.

INGREDIENTS
12 oz. boneless beef chuck, trimmed
1/4 tsp. salt
1/4 tsp. black pepper
5 tsp. olive oil
2 cups finely chopped onion
1 1/2 cups (1/4 inch thick) diagonally cut carrots
6 oz. cremini mushrooms, sliced
3 thyme sprigs
1 T. tomato paste
2 tsp. minced garlic
3/4 cup stout beer (such as Guiness)
1 1/2 cups unsalted beef broth
1 T. all purpose flour
1 1/2 tsp. low sodium soy sauce

DIRECTIONS

1. Sprinkle beef with salt and pepper. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Add beef to pan, and cook for 3 minutes, browning on all sides. Remove beef from pan. 
2. Add the remaining 2 teaspoons oil to pan, and swirl to coat. Add chopped onion, carrot, mushrooms, and thyme sprigs; sauté for 4 minutes. Add tomato paste and minced garlic; sauté 1 minute. Add beer; cook 1 minute, scraping pan to loosen browned bits. 
3. Combine beef stock and flour in a small bowl, stirring with a whisk. Add stock mixture to pan. 
4. Cover, reduce heat, and simmer 15 minutes. Stir in beef, and cook 1 minute or until thoroughly heated. Stir in soy sauce. Discard thyme.

SERVINGS 4

Serving 1 cup | Calories 318 | Fat 16.7g | Protein 20.8g | Carbohydrate 18.9g

Chocolate Cupcakes

Yesterday, I decided last minute I would make cupcakes for the kids and their friends who were coming over after school. A little treat is always nice, but the catch was that I didn't want to totally load them up on sugar and such. So I went in search of a healthier cupcake (at least slightly--without tasting like cardboard or carrots or something).

The result, I have to say, was pretty good! I took the cupcake from this recipe at i.run.on.nutrition (which looks like it was originally from Taste of Home), and then the Fluffy Cream Cheese Frosting from Heavenly Homemakers. They made a good combination, and they were both easy to make!

Cupcakes

INGREDIENTS

1 box chocolate cake mix

1 box sugar-free chocolate fudge instant pudding

1 3/4 cup water

3 egg whites

DIRECTIONS

1. In a large bowl, combine the cake mix, pudding mix, water and egg whites. Using a mixer beat on low speed for 1 minute; beat on medium for 2 minutes.
2. Spoon batter into cupcake liners; filling 2/3 of the way full. Bake at 325 F for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Frosting

INGREDIENTS
1 cup heavy whipping cream
3 ounces cream cheese, softened
1/4- 1/3 cup honey or real grade B maple syrup (depending on your taste)
1/2 teaspoon vanilla extract

DIRECTIONS

1. Whip cream with a mixer until soft peaks form. 
2. In a separate bowl, mix cream cheese, honey and vanilla until creamy. 
3. Fold cream cheese mixture into whipped cream.

Macaroni and Cheese

Macaroni and Cheese. It's so delicious. I mean, really... talk about comfort food. It's an American staple. I don't make it often, but every once in a while, it's good to have the real thing. Home made from scratch and not from the blue box. (That's not a knock on the blue box. I'm pretty sure I ate a box of it a day when I was pregnant with Abby. That could also be why I gained like 65 pounds in that pregnancy. Maybe.) In the past, I've always made this mac and cheese from The Pioneer Woman. It's delicious and rich and just about perfect. But it packs a lot of calories, and it calls for a lot of cheese, which can get a little expensive.

I've been cooking a lot lately using recipes from all the Cooking Light magazines I have stacked up around here, and I came across their mac and cheese recipe. We tried it last night and it was yummy! It really didn't even feel "light", which is a major bonus, and it's pretty cheap to make. I usually have almost all of the ingredients on hand.

INGREDIENTS

10 ounce large elbow macaroni (I used whole wheat macaroni)
2 tablespoons canola oil
3 garlic cloves, crushed
2 1/4 cups low sodium chicken stock, divided
1/2 cup 2% reduced-fat milk
8 teaspoons all-purpose flour
4 ounces 1/3-less-fat cream cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
3 ounces extra-sharp cheddar cheese, shredded (I may have used 4)

DIRECTIONS

1. Cook pasta according to package directions, omitting salt and fat; drain. Set aside.
2. Preheat broiler to high.
3. Heat Dutch oven over medium heat. Add oil to pan; swirl to coat.  Add garlic to pan; cook 3 minutes or until garlic is fragrant, stirring frequently (do not brown). Stir in 1 cup stock; bring to a boil. Cook 1 minute. Combine remaining 1 1/4 cups stock, milk, and flour; stir with a whisk until flour dissolves. Add milk mixture to garlic mixture, stirring with a whisk. Bring to a boil; cook 5 minutes or until mixture begins to thicken. Remove milk mixture from heat; add cream cheese, stirring until smooth. Stir in salt and pepper. Add cooked pasta to milk mixture, tossing to coat. Let stand 5 minutes. Pour pasta mixture into a 2-quart baking dish coated with cooking spray. Sprinkle cheddar evenly over pasta mixture. Broil 3 minutes or until cheese melts and begins to brown. Let stand 5 minutes.

SERVES 6

Serving 1 cup | Calories 358 | Fat 15g | Protien 14.4g | Carbohydrates 40.7

Roasted Butternut Squash

I've discovered over the past couple of years that I really like butternut squash. Trouble is that every time I try and make it, I fail miserably. After tasting a particularly delicious version of Butternut Squash in Ireland, I came home resolved to try one more time. 

So I came across this post on the "Perfect" roasted butternut squash. And then sort of improvised from there. So here goes...

INGREDIENTS
1 butternut squash
Olive oil (or other oil)
1 T. butter
2 T. cream or milk
Salt & pepper to taste

DIRECTIONS

1. Preheat oven to 350.
2. Cut the squash in half lengthwise, then coat with oil (skin as well as the exposed insides).
3. Put flat sides down on cookie sheet (with skin up), then place in preheated oven.
4. Cook the whammy out of it. At least an hour, but probably more. Maybe an hour and 20 minutes or so? It should be very tender and mushy.
5. Let cool for a few minutes, then scoop out and discard seeds. Scoop squash into a bowl and set aside.
6. In a saucepan over low-medium heat, add cream and butter. 
7. Once butter melts, stir in squash until blended. For extra creaminess, blend using an immersion blender. 
8. Season with salt and pepper, then serve.

Tomatillo Salsa

This salsa is from 100 Days of Real Food and is delicious on tacos! Also good for chips and dip.

INGREDIENTS

• 1 ½ lbs tomatillos (they look like little green tomatoes with husks around them)
• ½ cup white onion
• ¾ cup cilantro leaves
• 1 tablespoon fresh lime juice
• 1 jalapeno or serrano pepper, seeded and roughly chopped

DIRECTIONS

1. Preheat broiler on high.
2. Peel and discard husks off tomatillos. Rinse and cut tomatillos in half. Place cut side down on foil or parchment lined baking sheet. Broil for 5 – 7 minutes until skin is lightly blackened.
3. Puree tomatillos and rest of ingredients together including onion, cilantro, lime, and pepper using a food processor, blender, or hand immersion blender until ingredients are finely chopped and mixed.
4. Cool in refrigerator until ready to serve.

Pork Carnitas Tacos

This pork carnitas from 100 Days of Real Food is delicious and (even better) easy! Aaron also discovered (and highly recommends) that the leftover pork makes delicious nachos the next day!

INGREDIENTS

• 2 to 2 ½ lbs pork shoulder or Boston butt roast, cut into 5 or 6 small pieces
• 3 teaspoons dried oregano
• 2 teaspoons black pepper
• 1 teaspoon salt
• ½ teaspoon ground cumin
• 1 onion, cut into 6 or 8 chunks
• 3 garlic cloves, whole
• 1 recipe tomatillo salsa
• Corn tortillas
• 2 avocados, sliced
• Fresh cilantro

DIRECTIONS

1. Mix together oregano, pepper, salt, and cumin and rub on outside of pork pieces in bottom of slow cooker.
2. Throw onion and garlic on top of pork.
3. Slow cook on low for 6 – 8 hours or until meat is falling apart.
4. When finished discard the onion and garlic. Drain meat and shred with a fork.
5. Serve warm with tortillas, tomatillo salsa, avocados and cilantro.

Ranch House Pork Chops

These Ranch House Pork Chops are a go-to recipe for me when I want something hearty, but don't have much time to cook. If you want the full recipe with the homemade mashed potatoes, go here, otherwise, here's my easier version.

INGREDIENTS 
6 Pork Chops (I like the thick ones)
1 packet Ranch dressing mix
1 can cream of chicken condensed soup

Simply Potatoes Garlic Mashed Potatoes 

DIRECTIONS 

1. Place all ingredients in crock pot and cook on low 4-6 hours. 
2.  Cook mashed potatoes according to package instructions.
3. Serve pork chops over mashed potatoes and pour sauce generously over the top.
4. Try not to laugh when your husband licks his plate clean.

Grilled Shrimp with Triple Lemon Butter

BUTTER
6 lemons (limes may also be substituted)
8 T. butter (1 stick), slightly softened
1/2 t. salt
1/2 t. coarsely ground black pepper

DIRECTIONS

1. Set one lemon aside for step 2. Squeeze the juice from the remaining lemons until you have 1 cup. Place the lemon juice in small saucepan and boil until syrupy and reduced. Let cool.
2. Grate the zest from the reserved lemon and set zest aside. Using a small knife, cut off all the white pith to expose the yellow flesh of the lemon. Chop the lemon flesh, discarding the pits and the membranes.
3. Combine butter, lemon zest, chopped lemon, cooled lemon syrup, and salt and pepper in food processor and process until smooth.

Butter can be made in advance, covered, and kept refrigerated for a few days or frozen for a week. Bring to room temp before serving.

SHRIMP

20 extra large shrimp, peeled and deveined

Olive oil

Salt and pepper

2 T. finely chopped fresh chives

DIRECTIONS

1. Heat grill to high.
2. Brush shrimp with oil and season with salt and pepper. Grill the shrimp until pink and opaque, and just cooked through. 1 1/2 to 2 minutes on each side. Remove the shrimp to platter and brush hot shrimp with lemon butter. Sprinkle with chives and serve immediately.

Serves 4.

Flourless Chocolate Mint Cake

INGREDIENTS
1/2 c. plus 2 tsp. sugar, divided
2 pkg (4 oz. each) Baker's Semi Sweet Chocolate, broken into pieces
1/2 cup butter
2 T. finely chopped fresh mint
4 eggs

DIRECTIONS

1. Heat oven to 350.
2. Spray bottom and side of 9 inch springform pan with cooking spray; dust side with 2 tsp. sugar.
3. Microwave chocolate and butter in large microwavable bowl on high 1 1/2 minutes or until both are completely melted, stirring every 30 seconds. Stir in remaining sugar and mint.
4. Beat eggs in medium bowl on high speed 9-10 minutes (or 5-6 with stand mixer) or until eggs are very thick, pale yellow, and quadrupled in volume. Add half the eggs to chocolate mixture; stir gently until well blended. Repeat with remaining eggs. Pour into prepared pan. 
5. Bake 35 minutes or until toothpick inserted in center comes out with moist crumbs attached. Cool in pan on wire rack 10 minutes. Run small knife around rim of pan to loosen cake; remove rim. Cool cake completely.
6. Garnish with confectioners' sugar and mint leaves if desired.

10 servings

Calories 260 | Fat 18 g | Protein 4 g

Kung Pao Chicken Tacos

INGREDIENTS
6 skinless, boneless chicken thighs, cut into bite sized pieces
3 T. low sodium soy sauce, divided
1/4 c. plus 1 1/2 t. cornstarch, divided
1/4 t. kosher salt
2 T. canola oil, divided
1 1/2 T. honey
1 T. sesame oil
2 t. rice vinegar
1 t. red curry paste
1 large garlic clove, minced
3 T. coarsely chopped honey roasted peanuts
1-2 stalks of celery, diagonally sliced
8 corn tortillas
1/3 c. green onions, sliced
1/2 medium red bell pepper, thinly sliced
4 lime wedges

DIRECTIONS

1. Place chicken in a large zip top plastic bag. Add 1 tablespoon soy sauce to bag; seal. Marinate at room temperature for 30 minutes. Remove chicken from bag; discard marinade. Place 1/4 cup cornstarch in dish, and toss chicken to thoroughly coat. Shake off excess corn starch.
2. Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add half of coated chicken; saute for 6 minutes or until done, turning to brown. Remove chicken from pan; drain on paper towels. Repeat the procedure with remaining 1 tablespoon canola oil and remaining chicken.
3. Combine remaining 1 1/2 teaspoons cornstarch, remaining 2 tablespoons soy sauce, honey, and next 3 ingredients (through curry paste) in a microwave safe bowl, stiring with a whisk until smooth. Microwave on high for 30 seconds or until slightly thick, stirring twice. Stir in garlic. Combine soy sauce mixture, chicken, and peanuts; toss to coat chicken.
4. Warm/toast tortillas, then serve with chicken mixture and garnishing with celery, green onion, red bell pepper, and lime.

Suggested side: Asian Chopped Salad

Serves 4.
Calories 418 | Fat 19.1 g | Protein 25.2 g