Slow Cooker Marinara

Before serving, I added some cooked mushrooms and mild Italian sausage to the sauce, which definitely made this recipe a keeper.

INGREDIENTS
2 (28 oz.) cans crushed tomatoes
1 (6 oz.) can tomato paste
1 medium yellow onion
1/2 Tbsp minced garlic
2 whole bay leaves
1 Tbsp dried basil
1/2 Tbsp dried oregano
1 Tbsp brown sugar
1 Tbsp balsamic vinegar

DIRECTIONS
Cut the onion into a small dice and mince the garlic (or use pre-minced garlic from a jar). Place both in the slow cooker. Also add the crushed tomatoes, tomato paste, brown sugar, balsamic vinegar, bay leaves, basil, oregano, and freshly cracked pepper. Stir well to combine. If your slow cooker tends to lose moisture and dry things out, add 1/2 to 1 cup of water as well.
Secure the lid on your slow cooker and cook on low for 8 hrs.
Remove the lid on the slow cooker, stir the sauce, and remove the bay leaves. Season with salt to taste. Enjoy over pasta!

Zucchini Bites

I’m always looking for new side dishes and I thought these looked fun.  I followed the recipe, but added more cheese and some frozen shredded hashbrowns, which turned out really well.  I also added some bread crumbs on top before cooking them along with some salt and pepper.

INGREDIENTS
1 cup zucchini, grated
1 egg
1/4 yellow onion, diced
1/4 cup cheese (cheddar or Parmesan work the best)
1/4 cup bread crumbs
Salt and Pepper
*I added shredded hashbrowns

DIRECTIONS
Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
Grate the zucchini and then place in a dish towel to squeeze out the excess water.
In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.

Slow Cooker Honey Sesame Chicken

This was excellent and we’ll definitely be making it again.  We added mushrooms and broccoli to it and served it over brown rice. 

INGREDIENTS
4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

DIRECTIONS
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

Pesto-and-Tomato Focaccia

This is a great recipe that we all loved, although, next time I won’t forget the tomatoes at the store:)

INGREDIENTS
2 TBS. stone-ground yellow cornmeal
1 (13.8 OZ.) can refrigerated pizza crust
1 cup fresh basil
1/2 cup pine nuts
1 TBS olive oil
1 large clove garlic
1/2 tsp. salt
1/4 tsp. pepper
3/4 cup shredded provolone cheese, divided or an Italian cheese blend
2 plum tomatoes, cut into 1/4 inch slices

DIRECTIONS
Sprinkle cornmeal onto a lightly greased baking sheet.  Unroll pizza crust on baking sheet. Bake at 450 for 8 minutes or until crust is golden.  Meanwhile, process basil and next 5 ingredients in a blender or food processor until blended, stopping to scrape down sides.  Spread pesto over crust.  Sprinkle with 1/2 cup cheese.  Arrange tomato slices evenly over cheese.  Sprinkle remain cheese.  Bake at 450 for 3 – 5 minutes or until cheese melts.

Chocolate Cookie Pudding

Obviously, I know this isn’t healthy, but it was super easy and a dessert that my oldest son could help me make by crushing up the Oreos.  It’s kind of a nice change from our usual cookies or ice cream that we have occasionally for dessert.  :)

INGREDIENTS
1 (5.9 OZ.) package chocolate instant pudding mix
2 cups milk
1 (3 OZ.) package cream cheese, softened
1 (8 OZ.) container cool whip, thawed
16 double stuffed Oreos, crushed

DIRECTIONS
Whisk together pudding mix and milk for 2 minutes. Cover and chill for 5.  Stir together cream cheese and whipped topping, blending well.  Place 1 cup crushed cookies evenly in an 8 cup bowl.  Spread half of cream cheese mixture over crushed cookies.  Spread pudding evenly over the top; spread remaining cream cheese mixture over the pudding.  Sprinkle remaining cookies on top.  Chill and serve.

Two Bean Taco Soup

This is another version of taco soup that’s great and super easy!

INGREDIENTS
1 1/2 lbs. ground beef
1 (1 1/4 oz.) pkg. taco seasoning
1 (1 oz.) pkg. Ranch dressing mix
2 (15 1/4 oz.) cans whole kernel corn with red and green bell peppers, undrained
1 (16 oz.) can pinto beans, undrained
1 (15 oz.) can black beans, undrained
1 (28 oz) can diced tomatoes with garlic and onion (found at Target)
1 (4.5 oz) can chopped green chilies, undrained
1 3/4 cups beef broth

DIRECTIONS
Cook beef over medium heat until done, drain.  Combine meat, taco seasoning mix and next 7 ingredients in 6 to 7 qt. slow cooker.  Cover and cook on low setting for 5 hours.  Serve with desired toppings.

Sausage Casserole

My Mom made this last week and it was excellent! 

INGREDIENTS
1 lb. sage flavored breakfast sausage
3 c. shredded potatoes, drained and pressed
1/4 c. butter, melted
12 oz. mild cheddar cheese, shredded
1/2 c. onion, shredded
1 (16 oz.) container small curd cottage cheese
6 jumbo eggs

DIRECTIONS
Preheat oven to 375.  Lightly grease a 9 x 13 inch baking dish
Cook sausage, drain fat, crumble and set aside.  In the prepared baking dish, stir together the shredded potatoes and butter.  Line the sides and bottom of baking dish with mixture.  In a bowl, mix the sausage, cheddar cheese, onion, cottage cheese, and eggs.  Pour over potato mixture.  Bake 1 hour in preheated oven, or until an inserted toothpick comes out clean.

Whole-Wheat Macaroni and Cheese

Goodbye Kraft mac n’ cheese, hello new recipe.  Slowly, but surely, I’ve been incorporating more recipes into our meals that are healthier and not as processed.  We’ve always eaten relatively healthy, but lately, I just can’t stomach giving my kids food with an ingredient list a mile long. We had this recipe last night with baked chicken and carrots and everyone loved it.  It was so easy to make that I don’t think I’ll ever again buy Kraft mac n’ cheese or the “organic” Annie’s.  Sorry there’s no picture.  We ate it right away and the leftovers the kids and I will be having for lunch didn’t quite look picture ready.  :)

INGREDIENTS
1 – 1 ½ cups of dried whole-wheat macaroni noodles, boiled according to package directions
2 tablespoons butter
2 tablespoons whole-wheat flour
1 cup milk
1 cup grated cheese (whatever kinds you’d like)
Salt and pepper to taste
Optional topping: grated parmesan cheese or whole-wheat breadcrumbs

DIRECTIONS
Melt the butter in a sauté pan over medium heat. Whisk in the flour and keep whisking for about 1 – 2 minutes until the roux (which is equal parts flour and butter or oil) starts to darken, but does not burn. Turn the heat down to low and quickly whisk in the milk. Turn the heat back up to medium and keep whisking until the mixture starts to thicken and all lumps of flour are dissolved. Stir in the grated cheese and once it melts mix in the cooked noodles. Season with salt and pepper.

Whole-Wheat Banana Pancakes

INGREDIENTS
2 cups whole-wheat flour (I use King Arthur’s organic white whole-wheat flour)
2 teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
1 tablespoon honey
2 large eggs, lightly beaten
1 ¾ cups milk
2 tablespoons unsalted butter, melted + butter for frying
2 ripe bananas, mashed
100% pure maple syrup for serving

DIRECTIONS
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Make a well (hole) in the center of the flour mixture and pour in the honey, eggs, milk, and 2 tablespoons of melted butter. Whisk together thoroughly, but do not over mix. Gently fold the mashed bananas into the batter with a spatula. Heat a griddle or sauté pan over medium-high heat. Swirl enough butter around the pan until it is well coated. Add pancake batter using a soup ladle. When the pancakes have begun brown on the bottom, flip them over to cook the other side.

Whole-Wheat Zucchini Muffins/Bread

INGREDIENTS
3 cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)
1 tablespoon cinnamon
1 ½ teaspoons baking soda
¼ teaspoon baking powder
1 teaspoon salt
3 eggs
¾ cup oil (I used coconut oil)
¾ cup honey
1 teaspoon vanilla
3 cups grated zucchini

DIRECTIONS
Preheat oven to 300 degrees F for small loaf pans or 325 degrees F for large loaf pan or muffins. Blend the dry ingredients. Make a well (or hole) in the center and pour in the eggs, oil, honey and vanilla. Stir just until mixed – do not overmix. Fold in the grated zucchini and chopped nuts if using. Pour batter into greased loaf pan(s) or muffin holders and bake until a toothpick comes clean in the top/center of the loaf or muffin.  If using smaller pans bake for 30 – 40 minutes. I was able to fill four of my small loaf pans. For one larger loaf pan bake for 50 – 60 minutes. For muffins bake for 15 – 20 minutes.

Tomato/Basil Salad

INGREDIENTS
Tomatoes
Handful of basil
Mozzarella cheese sliced
1/2 tbs balsamic vinegar
1 1/2 tbs. olive oil
salt and pepper to taste

Mushroom Pasta Sauce

INGREDIENTS
1/2 an onion
2 garlic cloves
1/2 lb. of mushrooms
2 tbs. olive oil
1/2 cup chicken stalk
1 1/2 cup cream or half/half
2 tbs. dill

DIRECTIONS
Finely chop the onion and garlic.  Saute both in the 2 tbs. olive oil with the mushrooms until all are tender.  Add 1/2 cup chicken stalk,1 1/2 cup cream, and dill.  Let simmer for 5 minutes and add salt/pepper to taste.  Serve over cooked pasta.

Tomato Tortellini Soup

I saw this recipe on Pinterest and it’s not only great, but super simple.

INGREDIENTS
1 package (9 ounces) refrigerated cheese tortellini
2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

DIRECTIONS
Cook tortellini according to package directions.  Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.

Oatmeal Cranberry White Chocolate Cookies

The boys had cranberries for a morning snack and while I was pouring them in a bowl, I saw this recipe on the back of the package.  I’ve seen the recipe before and have always wanted to try them, and today seemed like the perfect day.  We make chocolate chip cookies  A LOT, so these were a nice way to change it up a bit for dessert.

INGREDIENTS
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups of old-fashioned oats
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cup dried cranberries
2/3 cup white chocolate chunks or chips

DIRECTIONS
Preheat oven to 375.  Using an electric mixer, beat butter  and sugar together in bowl until light and fluffy.  Add eggs mixing well.  Combine oats, flour, baking soda and salt in a separate mixing bowl.  Add to butter mixture in several additions, mixing well after each.  Stir in dried cranberries and white chocolate chunks.  Drop by rounded teaspoonfuls onto ungreased cookie sheets.  Bake for 10 – 12 minutes.

Oven “Fries”

INGREDIENTS
1 1/4 lb. baking potatoes, peeled and cut into 1/2-inch strips
3/4 tsp. salt
1/2 tsp. sugar
4 tsp. oil
1 tsp. paprika

DIRECTIONS
Preheat the oven to 450; spray a nonstick baking sheet with nonstick spray.  In a large bowl, combine the potatoes, 1/4 tsp. of the salt, and the sugar with cold water and cover.  Soak for 15 minutes; drain and blot dry.  In another large bowl, toss the potatoes with the oil and paprika.  Place in a single layer on the baking sheet.  Bake, turning the potatoes over as they brown, until cooked through and crisp, about 45 minutes.  Sprinkle with the remaining salt.