Mostly Meat Spaghetti Sauce

Mostly Meat Spaghetti Sauce

1 lb mild sweet Italian sausage
1 lb ground turkey, beef or chicken
1 small yellow onion, chopped
4 cloves of garlic, chopped
1 t olive oil
1 small can tomato paste
1 14oz can diced tomatoes in juice
1/2 can water
1 rib celery, chopped
pinch salt
pinch fresh grated pepper
italian seasoning
1 T sugar

Drizzle olive oil in bottom of your slow cooker, spread out onions and garlic on top. break up meats and sprinkle over. Cook on high for 2-3 hours checking every hour or so to break apart meat and check for pink. When meat is no longer pink, remove from cooker and drain fat. return meat to cooker. pour in remaining ingredients and stir. Cook on low for 4 hours, stirring occasionally. Season with more salt, if desired. Serve over pasta, as pizza topping or with bread. YUM!

Pink Plateful: Vegan No-Bake Oatmeal Cookies2/3 Cup Brown Rice ...

Pink Plateful:
Vegan No-Bake Oatmeal Cookies
2/3 Cup Brown Rice ...: Vegan No-Bake Oatmeal Cookies 2/3 Cup Brown Rice Syrup 1/4 Cup Vegetable Oil 5 Tablespoons Unsweetened Cocoa Powder 1/2 Cup ...

Vegan No-Bake Oatmeal Cookies

2/3 Cup Brown Rice Syrup

1/4 Cup Vegetable Oil

5 Tablespoons Unsweetened Cocoa Powder

1/2 Cup Biscoff Spread

1 Cup Rolled Oats

1 teaspoon Vanilla

**In a saucepan over medium heat combine the brown rice syrup, oil and cocoa. Boil for 2 minutes, stirring constantly. Remove from heat and stir in Biscoff, oats and vanilla until well blended.  Drop by heaping spoonfuls onto parchment paper and chill in the fridge for 30 minutes.

makes about a dozen.

Not sure I will ever buy pre-made hummus again. It is so easy and yummy to make your own and MUCH less expensive. Here is my recipe.

Roasted Red Pepper Hummus

4 Cloves Garlic
2 Cans Chick Peas, undrained
1/2 cup Roasted Red Bell Peppers, about 1 pepper (I use jarred but, it's even healthier if you roast your own)
1/4 cup Tahini
1 T Olive Oil

Turn on your blender or food processor and add garlic cloves while it's running to slice finely. Turn off and pour in both cans of Chick Peas with the juice, blend well, add Tahini and Roasted Peppers. Blend well about a minute to a minute and a half. Add Olive Oil and blend till a consistency you like.
Serve with raw veggies, pita chips or Naan bread.

Store in the refrigerator, should last about a week to 10 days but, you will eat it all long before then!

White Chocolate cupcakes with Nutella icing

Cupcakes

1 white cake mix
1 box white chocolate pudding mix
1 cup vegetable oil
1 cup water
1 cup sour cream
4 eggs
1/2 package mini chocolate chips (optional)

Place all ingredients into mixing bowl and mix on low for 1 minute then on medium for 2-3 minutes till combined. Pour into cupcake liners which have been sprayed with cooking spray. Bake for 25 minutes on 375* cool completely.

Icing

2 sticks of salted butter (softened)
1 cup Nutella
2 tsp vanilla
2 Tbls milk

Cream butter till soft add remaining ingredients and mix for 4-5 minutes scraping every minute or so till completely combined. Frost cooled cupcake. Add shaved or grated chocolate if desired or chocolate sprinkles.

Creamy Cheesy Pasta

I made a version of this pasta one time and forgot to write down the recipe. My kids all loved it especially my 12yo Rowdy. It is so simple and easy and best of all fast for those busy nights when you dont really feel like eating. You can add you favorite chicken recipe with it and serve it as a side or just have it be the main dish. 

Creamy Cheesy Pasta

3 Tbls unsalted butter (or whatever spread you use, I used coconut oil spread) softened to room temp
1 cup shredded cheese (I used mozzarella but, parmesan/romano mix is good too)
1/2 c of cream cheese (I used this new greek cream cheese I saw recently and it gives it a great flavor)
1 pkg of your favorite pasta (I used Fusilli Caserecci)
Salt and pepper
1/4 c pasta water

Boil pasta per direction on the package. Reserve 1/4 cup and drain pasta in a colander.
Place butter, cheese and cream cheese in a bowl and mix together add reserved pasta water after pasta is done. add salt and pepper to taste. You won't need much salt but, I prefer lots of pepper. Add to warm pasta and stir. Done. YUM!!

Lemon Pepper Chicken

So, Rowdy asked me to send him a healthy lunch this year so he could get into shape for football. One day recently he told me about lunchtime with his friends. At lunch a bunch of the boys trade things in their from home lunches or school bought lunches with each other. Rowdy said no one wanted to trade with him because everything he brings is healthy. He said this in a way that made it a good thing in his eyes. :) However, I sent him a mini candy bar I had on hand the next day so he would have a trade item. He traded it for a chicken sandwich that he said was SO good. Today I decided to bake up a batch of chicken cutlets to make him some chicken sandwiches for his lunch this week. I baked most of them and grilled up 2 in my grill pan just to see which was better. I prefer the grilled and will do that in the future. But, here is the recipe I came up with, very simple!

Lemon Pepper Chicken

2 lbs Organic Chicken Cutlets

1 lemon (zested and juiced)

4 cloves of garlic, chopped finely

3 Tbls Extra Virgin Olive Oil

2 pinches of salt and pepper to taste

Using a gallon sized zipper bag put in all the ingredients, except the chicken. Zip it up and mush( a technical term-hee hee) it all around. Add cutlets, zip and mush again. Press the air out of the bag and lay flat in the fridge for at least 1 hour. ( I left mine in for about 4) Remove and bake at 350* for 25 minutes or grill in pan or on outside grill.

See? so easy and YUM!!!!!