{our best bites} cheesy chicken enchiladas

It's funny how taste change and evolve. This is now our new favorite Chicken Enchilada Recipe. It comes from the "Our Best Bites: Savoring the Seasons" cookbook.

Cheesy Chicken Enchiladas
By: Our Best Bites

This is a favorite warm comfort food for chilly days. Split the batch and place half in an 8x8" pan for dinner and put the other half in a freezer pan for an easy weeknight meal another day.

Ingredients:
4 Tbsp butter
5 Tbsp flour
2 (15 oz) cans chicken broth (or 1 carton = 4 cups)
1 Tbsp chili powder
1 1/2 tsp garlic powder
1 1/2 tsp cumin
1 tsp coriander
1 tsp onion powder
1/8 tsp black pepper
1/3 cup sour cream
2-3 shakes Tabasco sauce (or similar hot sauce) - optional, at least in my book
Kosher salt, to taste
4 oz cream cheese
1/2-1 (7 oz) can diced green chiles (depending how much spice you want)
3 1/2 cups (about 14 oz) cooked, shredded chicken
4 cups shredded Monterey Jack, or pepper jack cheese, or Mexican cheese, divided
10-15 medium flour tortillas

Directions:

1. Preheat oven to 350*. Lightly spray a 9x13" pan with non-stick cooking spray and set aside. (Or divide the recipe between 2 8x8" pans.)
2. Melt butter in a large skillet over medium heat. When butter is melted and bubbly, add flour and stir to combine.  Continue cooking, whisking continuously until mixture in light golden brown, about 2-3 minutes.  Slowly add chicken broth, whisking until smooth.  Whisk in garlic powder, onion powder, cumin, coriander, chili powder and pepper. Bring sauce to a simmer and stir until thickened, 3-4 minutes.  Remove from heat and whisk in sour cream and hot sauce. Add salt to taste and set aside.
3. In a seperate mixing bowl, soften cream cheese in microwave until it is easily stirred (30 seconds increments on 10% power; repeat as needed). Add green chiles and 1/2 cup of reserved sauce. Stir to combine and add chicken and 2 cups Monterey Jack cheese (or whatever cheese you're using). 
4. To make the tortillas easier to roll, place between damp paper towels and microwave 15-20 seconds. Place about 1/3-1/2 cup chicken mixture on each tortilla and roll tightly.  Pour 1 cup sauce into the bottom of prepared pan and spread evenly.  Place tortillas snugly in pan. Pour all remaining sauce on top of the tortillas and top with remaining 2 cups cheese.  Bake 30-35 minutes, until hot and bubbly throughout and cheese is melted. 

FREEZER INSTRUCTIONS:

Prepare as directed in a freezer-safe pan.  Cover well with multiple layers of plastic wrap and then foil. Label the foil with baking instructions.
When ready to use, either thaw in refrigerator overnight and bake as directed, or place in oven directly from freezer (remember to remove plastic wrap) and bake, covered, about 1 hour, removing foil for last 10 minutes of baking. Let stand 5-10 minutes before serving. 

{our best bites} slow cooker pot roast

I've made this recipe twice already and both times it's been delicious.

This is another delicious recipe found in the "Our Best Bites: 400 calories or less" cookbook.

Slow Cooker Pot Roast
Makes 12 servings

Ingredients:
1 T steak seasoning (like Montreal Steak Seasoning)
3 1/2 lbs bottom round roast
3 T EVOO
1 packet (1 oz) onion soup mix
1 large sweet onion, sliced
10 cloves garlic, smashed
2 c vegetable broth or beef broth
1/4 c. Red wine vinegar

Directions:

1. Sprinkle steak seasoning over roast and use your hands to rub it into the meat.  In a large skillet, heat online oil over high heat.  When very hot, carefully add the roast and sear 2-3 minutes on each side, until browned.  Place the seared roast in a slow cooker.
2. Sprinkle onion soup mix over roast and cover with sliced onion and garlic (or place the sliced onion and garlic beneath the roast). Add vegetable broth and red wine vinegar.
3. Cook roast on high 4-6 hours or on low 6-8 hours or until the roast shreds easily with a fork.

Daddy's Steak Marinade

We were on the hunt for a steak marinade one weekend and we came across this one. Daddy modified it a bit and it was DELICIOUS! This is a keeper.

Daddy's Steak Marinade
Adapted from "The Best Steak Marinade in Existence"

1/3 c soy sauce
1/2 c. Olive oil
1/3 c. Fresh lemon juice
1/4 c. Worcestershire sauce
2 T. Garlic powder
3 T. Dried basil
1 t. Black pepper

Directions:
1. Mix all together. Pour into ziploc bag with steaks. Let marinade 8 hours or overnight.
2. Grill according to your preference. Leave the steak sauce in the fridge because the sauce is already IN the steak. It's SOOO good!

{our best bites} Veggie, hummus and feta wrap

I'm pretty happy that as I get older my tastes has expanded and I'm trying and enjoying more things than I'd originally thought I would. This wrap is one of those things. It's super simple, a nice light lunch and another recipe to add to the repertoire.

Veggie, Hummus and Feta Wrap
Recipe from: Our Best Bites (400 calories or less cookbook)

Ingredients:
2 T roasted red pepper hummus
1 (10") whole wheat or low-carb tortilla
1-1 1/2 c. Fresh spinach
1/4-1/2 c. Chopped cucumber
2-3 T. Roasted red pepper (optional- at least in my mind)
2 T. Crumbled feta cheese
1/2 -1 T. Sunflower seeds
1-2 T. Low-fat Italian salad dressing

Directions:

1. Spread the hummus on the tortilla. Layer the remaining ingredients, drizzling with the dressing last. Wrap and eat immediately.

{our best bites} creamy roasted garlic and asparagus soup

I was a little skeptical when I saw this recipe. It's not my usual dish, but I was very pleasantly surprised. It was a great use of asparagus for a nice, light lunch. Another great recipe from the "Our Best Bites: Savoring the Seasons" cookbook. THANK YOU girls!

Creamy Roasted Garlic & Asparagus Soup
By: Our Best Bites

This light and creamy soup is a subtle and elegant addition to any springtime meal.  It's a great accompaniment to sandwiches and salads, or you could even serve it alongside a quiche.

Ingredients:
1 head garlic
2 Tbsp EVOO, divided
1 1/4 tsp plus 1/8 tsp Salt, divided
1/2 t black pepper, divided
1 pound asparagus (tough ends removed), chopped into 1" piece
2 Tbsp butter
1 medium onion, chopped (about 1 cup)
2 cups milk
1/4 cup flour
3 oz low-fat cream cheese
4 cups chicken broth
1 cup freshly grated Parmesan cheese

Directions:

1. Preheat oven to 425 degrees F. Remove outer papery skin from garlic head, leaving cloves intact. Slice off top 1/3 of garlic head. Discard or save for another use. Place remaining clove on an 8x8" piece of foil. Drizzle with 1 Tbsp oil and sprinkle with 1/8 tsp each of salt and pepper.  Pull edges of foil up around garlic and squeeze together at the top.  Place foil bundle directly on oven rack and set timer for 15 minutes.
2. Place asparagus on a foil-lined rimmed baking sheet. Toss with remaining Tbsp oil and sprinkle with 1/4 tsp salt and 1/8 tsp pepper. Spread evenly on baking sheet. After garlic has cooked 15 minutes, use a potholder to pick up the foil bundle and place it (still wrapped) on the baking sheet with asparagus.  Place baking sheet in oven and roast the asparagus about 20 minutes, or until asparagus is tender and can be easily pierced with a fork.
3. While asparagus and garlic are roasting, heat butter in a large stockpot over medium heat.  Add chopped onion and sauté until tender, about 3-4 minutes.  While onion is cooking, combine milk, flour, 1 tsp salt,1/4 tsp pepper and cream cheese in a blender and process until smooth; add to pot. Cook on medium heat, stirring continuously, until slightly thickened, about 2-3 minutes.  Add chicken broth. Bring to a boil and then reduce heat and cook over medium heat until slightly thickened, about 3-5 minutes.
4. Remove asparagus and garlic from oven. Carefully squeeze the garlic head with your hand and use a spoon to scoop individual garlic cloves and add them into soup pot.  Add roasted asparagus and use an immersion blender to blend until smooth. Alternately, place soup in blender and blend in batches until completely smooth and pale green in color.  Add Parmesan cheese to the hot soup and stir until smooth.  Serve with sandwiches or a salad.

Portobello Mushroom Buns

In the pursuit of being low-carb in more items, I sought out a recipe for portobello mushroom buns I've heard so much about. I found this recipe and we really enjoyed it. Cool!

Ingredients:
Portobello mushrooms
Olive oil
Salt & pepper

Directions:
1. Wipe mushroom tops with paper towel.
2. Heat grill. After cleaning mushrooms, brush with olive oil and sprinkle with salt and pepper.
3. Grill for a few minutes, then flip and grill 2 more minutes on the other side. Remove from grill and set on paper towels, underside down (to drain).
4. Prep and grill your burgers and enjoy your hearty, filling portobello buns and hamburgers.

{less sugar} black raspberry jelly

I have been SO very happy with my {less sugar} strawberry jam recipe thatI figured finding a {less sugar} black raspberry jelly might be worth a try. I was right.

I have 2 versions of this recipe, and haven't decided which I like better, so I'm putting them both down here.

[less sugar] black raspberry jelly
VERSION 1

Ingredients:
12 c. Black raspberry (aka 6 pints)
1/2 c. Water
1 package less sugar Sure Jell pectin
3 c. Sugar, divided
1/2 t. Butter

Directions:

1. Wash and crush berries. Add berries to soup pot. Add 1/2 c. Water. Boil. Drain with cheesecloth. This should produce 4 1/2 c. Juice. (You can add 1/2 c. Water to get enough juice but no more.)
2. Mix 1/4 c. Sugar (from 3 cups measured sugar) with pectin. Add to juice in soup pot, along with butter. Once it comes to a rolling boil, add remains 2 3/4 cups sugar. Stir constantly and boil 1 minute. Then remove from heat.
3. Process for 5 minutes in water bath or steam canner.

[less sugar] black raspberry jelly

VERSION 2

Ingredients:

8 cups berries (aka 5 cups crushed)

2 cups water

2 T lemon juice

1 package less sugar Sure Jell pectin
3 c. Sugar, divided
1/2 t. Butter

Directions:

1. Wash and crush berries. Add berries to soup pot. Add 2 c. Water, 2 T lemon juice. Simmer and strain into cheese cloth. Let sit in cheesecloth 1 hour. This should produce about 4 1/2 c. Juice.
2. Mix 1/4 c. Sugar (from 3 cups measured sugar) with pectin. Add to juice in soup pot, along with butter. Once it comes to a rolling boil, add remains 2 3/4 cups sugar. Stir constantly and boil 1 minute. Then remove from heat.
3. Process for 5 minutes in water bath or steam canner.

Oatmeal-Peanut Butter Smoothie

I am a sucker for cookbooks. I love seeing what they put together and I love the beautiful imagery and graphic layouts they use to pull you in.

I was gifted a new cookbook this Christmas called Clean Eating Made Simple. I have tried a few of the recipes from this book and THIS is our favorite. I could have this everyday for breakfast and be a happy camper!!  Here it is.

Oatmeal-Peanut Butter Smoothie
Recipe from: Clean Eating Made Simple cookbook
Adapted by CKW

Ingredients:
1 large banana, frozen
1/3 c rolled oats (quick oats are fine)
1/2 cup plain greek yogurt
2/3 cup milk
3 T. natural peanut butter
1 splenda packet

Directions:

1. In a blender, combine all the ingredients. Blend until smooth
2. Pour into 2 glasses and serve.

*VARIATION: If you don't have a frozen banana you can use a fresh banana. After its all blended together add 2 cups of ice to thicken and chill your smoothie. (I prefer the frozen banana variation because I don't like the bits of ice in my smoothie. Too cold!)

NOTE: How to freeze a banana- peel your overripe bananas. Lay them on a plate and place in the freezer. Once they're frozen you may remove them from the plate and put them in a ziploc bag in the freezer. Now you're all set for your smoothie with frozen bananas!

{our best bites} easy lemon sugar cookies

Thank you OUR BEST BITES for another delicious recipe! I got their email in my inbox and knew I had to try them. These are delicious! Lightly lemon-flavored, chewy yet soft, a sure win!

Recipe & Picture courtesy of Our Best Bites

Easy Lemon Sugar Cookies

Yields 24

Light, delicate, crispy on the outside and chewy on the inside, with a hint of lemon, these super-easy lemon sugar cookies don't require any chilling, rolling, or cutting!

Prep time: 10 minutes

Cook time: 12 minutes

Total time: 30 minutes

Ingredients

1. 2 1/4 cups (11 1/4 ounces) all-purpose flour, lightly spooned into measuring cups and leveled with a knife
2. 1 teaspoon baking powder
3. 1/2 teaspoon baking soda
4. 1/2 teaspoon table salt
5. 1 1/2 cups (10 1/2 ounces) sugar, plus 1/3 cup for rolling
6. 2 ounces full-fat cream cheese
7. 6 tablespoons butter, melted and still warm
8. 1/3 cup vegetable oil
9. 1 large egg
10. Zest of 1 small lemon
11. 1 tablespoon whole milk
12. 1 tablespoon freshly squeezed lemon juice

Instructions

1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment sheets and set aside.
2. In a small mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Place the 1 1/3 cups sugar and cream cheese in a large mixing bowl. Using a metal whisk, stir until combined. Pour the melted butter over the mixture, then add the vegetable oil, egg, lemon zest, milk, and lemon juice. Whisk until combined. Stir in the flour mixture with a silicone spatula until the dough is cohesive and smooth (it will be very moist.)
4. Using a standard cookie scoop (which is 1 1/2 tablespoons), generously scoop the dough (you want about 2 tablespoons of dough per cookie) and roll into the reserved sugar. Evenly space 12 cookie balls on the sheet and repeat with the other baking sheet. If desired, sprinkle cookies with remaining sugar. Bake for 6 minutes. Rotate the pan and bake for another 5-6 minutes or until set around the edges. Repeat with the second pan. Allow the cookies to cool for about 5 minutes on the pan and then transfer to a cooling rack.

By Our Best Bites

Adapted from America's Test Kitchen

Ina's Roasted Shrimp (& cocktail)

I love Ina Garten (aka the Barefoot Contessa) and I love her recipe for this easy Roasted Shrimp. I've never actually made the cocktail sauce to go with it (because I like the stuff from the bottle just fine) but I'm sure it's delectable!

Ina's Roasted Shrimp Cocktail
Recipe & pic from Food Network

INGREDIENTS:
For the shrimp:
2 pounds (12 to 15 count) shrimp
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For the sauce:
1/2 cup Heinz chili sauce
1/2 cup Heinz ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice, plus lemon zest for topping
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce

DIRECTIONS:
Preheat the oven to 400 degrees F.
Peel and devein the shrimp, leaving the tails on. Place on a sheet pan with the olive oil, salt and pepper and spread them in one layer. Roast for 8 to 10 minutes, just until pink, firm and cooked through. Set aside to cool.
For the sauce, mix the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce and Tabasco. Top the shrimp with lemon zest and serve with the sauce.
Photograph by Quentin Bacon
Recipe courtesy of Barefoot Contessa: Back to Basics (c) 2008 by Ina Garten. 

Note: I normally serve this alongside some peas or zesty green beans (& onions), and possibly some rice or noodles.

{our best bites} grilled chicken caesar salad

Somehow we're having an indian summer in the middle of October. The past couple of days we've seen temps at or above 80*!! So instead of making soups as I'd planned, I'm thinking of summer foods, like Chicken Caesar Salad.

I LOVE that I can make this delicious salad all on my own, in my own home! Makes me feel like I'm "out to lunch" when I'm actually just at HOME having lunch. Thank you OUR BEST BITES for another great recipe.

GRILLED CHICKEN CAESAR SALAD
It's not hard to throw together a Caesar salad with ready-made ingredients, but making one from scratch really brings the classic restaurant dish to your table. Fresh garlic, lemon juice, Parmesan cheese, high-quality mustard, and cracked black pepper make this at-home version so much better than anything from a bottle.

Yield: 4-6 main dish servings, or 10-12 side dish servings

Salad dressing ingredients:
1/3 cup mayo
1 1/t T. dijon mustard
3-4 garlic cloves, roughly chopped
3 T fresh lemon juice
1/2 T. white wine vinegar (or just white vinegar in my case)
1/4 t. kosher salt
1/4 t. black pepper
1 c. pure or light olive oil
2-3 T milk, if needed

Salad ingredients:
8 oz boneless, skinless chicken breast (about 2 medium) butterflied
1-2 heads romaine lettuce (12 cups torn)
1/2 c shredded fresh Parmesan cheese, plus more for garnish
Croutons
Lemon wedges, for garnish

DIRECTIONS
Salad dressing: Combine mayo, mustard, garlic, lemon juice, vinegar, salt and pepper in a blender (or food processor) and process until smooth. With blender running on low speed, slowly pour olive oil in a steady stream just until fully incorporated. Only if needed, add milk by the tablespoon until desired consistency is reached. Place 1/2 cup dressing in a zip-top bag with chicken breasts and marinate at least 30 minutes or as long as overnight. Place remaining dressing in refrigerator to chill.

Chicken: Preheat grill to medium heat. Remove chicken breasts from marinate and let excess drip off. Grill chicken 4-5 minutes on each side until cooked through or internal temperature reaches 165* F. Remove from grill and let rest at least 5 minutes before slicing. Let cool to room temperature and then store in refrigerator until ready to use.  This step can be done ahead of time.

Salad: Wash lettuce and tear into bite-sized pieces. Place in bowl and toss with Parmesan cheese, croutons and prepared chicken. Toss with dressing, to taste. Top each serving with additional Parmesan cheese, freshly cracked black pepper and lemon wedges.

Aunt Timna's Sesame Seed Salad

This salad green salad has been coming to almost every spring/summer/early fall family gathering for a long time. I anticipate it at every gathering. It is SO very yummy and not your normal green salad. Can't wait to have this recipe for my collection.

AUNT TIMNA'S SESAME SEED SALAD

INGREDIENTS:
Part 1-
1 lg head romaine lettuce, chopped
1 bunch spring onion, chopped (optional)

Part 2-
1 stick butter (I use less)
2 pkgs ramen noodles, crunched
1/2 c. Sesame seeds (use less)
sm. pkg slivered almonds (about 3 oz)

Part 3-
1 c. Oil (use less)
1/2 c. Sugar (use less)
1/4 c. Vinegar
2 T. Soy sauce
(You can make this all the written way first and then tweak to how you would like it. Never put all this dressing on the salad. It gets really soggy and too greasy.)

DIRECTIONS:
Put part 1 in bowl. 
Sauté part 2 all together. 
Whisk part 3 together. 
Keep parts separate until ready to serve. Toss. 

no-knead dinner rolls

I am sad to say I haven't mastered making bread or rolls, but I'm trying and if I can get a handle on this recipe, it may be my new GO TO roll recipe.

This recipe comes from my Everyday Food Magazine from years ago. (Doesn't look like it's being published anymore, sadly). There were SO many good recipes from there that I've kept out and really liked.

NO-KNEAD DINNER ROLLS
Even beginner-level bakers will have no trouble making these fluffy rolls; the dough can be prepped, put in the pan, and chilled up to a day ahead.
Prep time: 35 minutes
Total time: 2 hr, 40 min.
Makes 18

INGREDIENTS:
2 c. warm water (105-115*)
2 packages (1/4 oz. each) active dry yeast (or 4 1/2 t.)
1/4 c. sugar
4 T butter, melted, plus more for pan and brushing
2 large eggs, lightly beaten
1 1/2 t. salt
6 c. all-purpose flour (spooned and leveled), plus more for shaping dough

DIRECTIONS:

1. Pour warm water into a large bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes.
2. Add sugar, butter, eggs, and salt; whisk to combine. Add flour; mix until incorporated and a sticky dough forms. Brush top of dough with butter; cover bowl with plastic wrap, and set aside in a warm place until dough has doubled in bulk, about 1 hour.
3. Turn dough out onto a well-floured work surface. With floured hands, roll dough into a thick log. Cut into 18 equal pieces (halve log, cut each half in thirds, then cut each piece into thirds again).
4. Brush a 9x13 baking pan with butter. One at a time, flatten each piece of dough, then fold edges toward the center, pressing to secure, until a smooth ball forms. Place dough balls in prepared baking pan, smooth side up (you should have 3 rows of 6). Cover loosely with plastic wrap, and let rise in a warm place until doubled in bulk, 30-40 minutes. (Alternatively, refrigerate at least 4 hours and up to 1 day).
5. Preheat oven to 400*. Remove plastic wrap; brush rolls with butter. Bake until golden and rolls sound hollow when tapped on bottom, 35-40 minutes (tent with aluminum foil if browning too quickly). Pull rolls apart, and serve warm.

18 minute cake

This is one of those recipes from my childhood. I remember having this at just about every church activity I ever went to. Years later, I've thought about it and never made it for my family. I HAD to try it out and see if it held up to all those memories. Luckily, it did!

18 minute cake
(Old favorites from the heart of the Columbia Basin, by Aunt EvaLu)

Sift together in large bowl:
2 cups sugar
2 c. flour
1/4 t. salt

Boil in a saucepan, then pour over sifted mixture:
4 T. cocoa powder
1/2 c. margarine/butter
1 c. cold water
1/2 c. vegetable oil

Then add:
1/2 c. buttermilk
2 eggs, well-beaten
1 t. baking soda
1 t. vanilla extract

Bake 18 minutes @ 400* in a flat jelly roll pan (I used a rimmed cookie sheet). Don't overbake. Some ovens may not require 18 minutes.

FROSTING:
1/2 c. margarine/butter
6 T. milk
4 T. cocoa powder
3 3/4 c. powdered sugar
1 t. vanilla extract

Boil margarine, milk and cocoa. Add 1 cup nuts (optional), powdered sugar and vanilla. Spread on cake while hot.


One of the things I love about this cake, other than the DOUBLE chocolate factor is the moistness it has. It is SO so yummy. When  I made it this time it came out perfectly! My family liked it, but Jackson LOVED it like I do. Yesss!

Sabrina's PB frosting

I LOVE PB frosting! How did I go 20 years and never have had it before! My life was so incomplete! :P Luckily, I've had it many many times now. It's a tricky thing though; some recipes are hard to write down because they're "off the cuff". This is one of those recipes, but I'm writing it down so I have a guideline of where to begin for next time. I want to recreate this all on my own and not have to wait to have it someplace else.

SABRINA'S PB FROSTING

INGREDIENTS:
3 c. powdered sugar
1/4 c. butter, softened
1 1/2 t. vanilla extract
1/4- 1/2 c. milk
1 1/4 c. peanut butter

DIRECTIONS:
1. Cream together sugar, butter, vanilla, and 1 T. milk. Mixture will be stiff.
2. Then add PB. Add more milk or PB or sugar if needed to reach desired consistency and flavor.

Version 2:
Make regular buttercream frosting, then add 1 1/4 c. PB.

Pizza night

May 2016

Friday night is generally Pizza Night! It's been a long time since we made them from scratch. The kids had fun topping their pizzas (even if they boys just used EXTRA cheese).

They turned out super yummy! I was really happy I got to have my own HAWAIIAN pizza. Nobody likes it but me which means its all mine! :)

Sautéed sugar snap peas

I had sauteed sugar snap peas for the first time of my life this past summer for my birthday dinner. They were delicious! I'd never even considered them before! I found some at the grocery store and found this recipe from the Barefood Contessa. They're delicious! They're super fast and we like them a lot! 

Sauteed Sugar Snap Peas

Recipe & picture by Ina Garten/Food Network

Ingredients:

1.5 lbs fresh sugar snap peas

1 T good olive oil

1 1/2 t. kosher salt

3/4 t freshly ground black pepper

Sea salt, or fleur de sal, for serving

Directions:

1. Remove and discard the stem end and string from each pea pod.

2. Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper, and saute, tossing occasionally for 3-5 minutes, until crisp.

3. Place the snap peas in a serving bowl and sprinkle with sea salt. 

{primal} italian sausage & mushroom bake

{Recipe updated 12.7.15}
I'm always on the lookout for a good low-carb recipe, and this one uses Italian sausage! I have a couple recipes I use this for, then I'm left with the rest of it. Now I can add this one to the rotation. Hubby REALLY liked this on!

Photo & Recipe from Fast Paleo

ITALIAN SAUSAGE & MUSHROOM BAKE

Ingredients:

• 1.5 pounds of white mushrooms, stems removed & quartered
• 1 pound ground Italian {sweet} sausage
• 14oz can organic diced tomatoes
• 1/2 white onion, diced
• 2 cloves garlic, minced
• 2 tsp dried Italian seasoning
• pinch of red chili flakes
• pinch of kosher salt
• optional items: a couple tablespoons of fresh pesto, crumbles of goat cheese

Directions:
1. Preheat the oven to 350 degrees and heat up a large skillet to medium-high.
2. Place your cleaned mushrooms in a casserole dish. Greasing is not necessary.
3. Add the sausage, onions, garlic and seasonings to the pan and brown.
4. Add the tomatoes.
5. Before placing in the preheated oven, add dollops of pesto and crumble on the goat cheese. If you are transitioning and still eating cheese, this is phenomenal with a layer of mozzarella, however, non-dairy goat cheese is equally as delicious and keeps you on the Paleo track.
6. Cover and bake for 20 minutes or until the juices are bubbling and the mushrooms have softened. Let sit for 5 minutes or so once removed from the oven.

{our best bites} baked fish sticks

I found this recipe is one of my Our Best Bites cookbooks. It's also available here online. Its a very delicious recipe, although it's very time-consuming. It felt great to make something that was so yummy that we all loved!

Baked Fish Sticks with Tartar Sauce
Picture and Recipe by Our Best Bites

1 lb white fish such as cod, halibut, or tilapia
1 Tbs canola oil
1-2 eggs
6 Tbs flour
1 tsp seasoned salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 C panko bread crumbs
1/2 C unseasoned breadcrumbs

Tartar Sauce
1/2 C mayonnaise
2 Tbs sour cream
1/4 tsp dried dill
1/2 tsp dried parsley
1/2 Tbs finely minced onion
1 T minced dill pickle
1 pinch seasoned salt
1 tsp fresh lemon juice

 Tartar Sauce: Mix all tartar sauce ingredients and stir well to combine. Chill for at least one hour before serving. (The longer the better, make ahead if you can!)

Fish Sticks: Preheat oven to 450 degrees. Brush canola oil on a rimmed baking sheet and set aside.

Crack egg(s) into a shallow dish and beat lightly (start with one egg and crack another if you run out). In a separate shallow dish combine flour, seasoned salt, pepper, and paprika. In one more shallow dish combine panko and bread crumbs.

Cut fish into sticks about 3-4 inches long and 1/2-1 inch tall.

Working with a few pieces of fish at at time, dredge first in flour and then shake off excess. Then dip each piece in the beaten egg, and finally the bread crumb mixture. Make sure all sides are well coated with bread crumbs and then place fish on the baking sheet.

When all pieces are on baking sheet, place in oven and cook for about 10 minutes. Cool for a few minutes and then serve with tartar sauce for dipping.

Pumpkin Chocolate Chip Muffins

I was flabbergasted when I looked through my recipes to find I didn't have one for pumpkin chocolate chip MUFFINS. I have one for cookies and bread, but now I have one for muffins. (I realize I could've used the bread recipe but I wanted to try something new.) I found this recipe (it's a keeper!) from allrecipes.com

Pumpkin Chocolate Chip Muffins 

12 servings, 197 calories each

Ingredients:

3/4 cup granulated sugar

1/4 cup vegetable oil

2 eggs

3/4 cup canned pumpkin

1/4 cup water

11/2 cup flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground cloves

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/2-1 cu semisweet chocolate chips 

Directions: 
1. Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.

2. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.

3. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.