Mexican Stuffed Peppers with Quinoa & Black Beans

Love this because it was vegetarian and easy and quick.

Photo Credit to One Lovely Life

Mexican Stuffed Peppers with Quinoa & Black Beans
4 bell peppers (any color), sliced in half stem-to-tip, seeds removed
1c quinoa, uncooked
½ medium onion, diced
1 (15oz) can black beans, drained and rinsed
1 roma tomato, seeded and diced
1 (4oz) can diced green chiles (don't drain)
¼ c cilantro, minced
¼ tsp salt
¼ tsp pepper
olive oil, if desired
½ c Monterrey Jack, grated*
½ c cheddar cheese, grated*
1 recipe red enchilada sauce (or 1 (28oz) can)

Add quinoa and onion to a large saucepan with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat. Boil 5 minutes, cover, turn off heat and let steam 15 minutes. Fluff with a fork.
In the meantime, microwave pepper halves 2-3 minutes to soften slightly. (Prepared this way, the peppers should come out crisp-tender. If you want them crisper, you can omit this step.)
Pour quinoa/onion mixture into a mixing bowl. Stir in black beans, tomato, green chiles and their juices, cilantro, ¼ tsp salt, and ¼ tsp pepper. If the mixture seems to dry, drizzle in a bit of olive oil (I didn't need any).
Pour enchilada sauce into a 9x13" baking dish. Divide filling among peppers. Nestle stuffed peppers into the enchilada sauce. Sprinkle with cheeses.
Cover the pan with foil and bake at 375 degrees 25-30 minutes. Remove foil and cook about 5 minutes longer. Serve peppers drizzled with enchilada sauce.

Recipe Source: One Lovely Life

{Healthy} Skillet Summer Vegetable Lasagna

Delicious. Simple. Healthy. Yummy.

Photo Credit to Mel's Kitchen Cafe

{Healthy} Skillet Summer Vegetable Lasagna
2 tablespoons extra virgin olive oil
1 yellow onion, chopped fine
4 garlic cloves, minced
1 (28-oz.) can diced tomatoes
Salt and pepper
10 curly-edged lasagna noodles, broken into 2-inch lengths
1 small zucchini, cut into 1/2 inch chunks
1 small yellow squash, cut into 1/2 inch chunks
1/4 cup shredded fresh basil
1 cup part skim ricotta cheese
1 cup freshly grated Parmesan cheese

DIRECTIONS
Heat oil in a large 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Drain tomatoes into a 2-cup liquid measure. Add water to tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to skillet.
Scatter noodles into the skillet, layer tomatoes over the noodles and bring to a simmer. Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won’t stick!) for about 10 minutes.
Stir in zucchini and squash, cook, stirring now and then, until noodles and squash are tender, about 8 minutes. Add basil and half of the rictotta cheese and half of the Parmesan cheese to the noodles, stirring until the sauce is creamy. Dollop remaining ricotta cheese over the noodles, season with salt and pepper, and sprinkle with remaining Parmesan cheese.

Recipe Source: Mel's Kitchen Cafe

Tuscan Pasta with Tomato-Basil Cream Sauce

Hey-O. Super easy, but you have to have that one jar of processed stuff (or you can make your own, which I did not do). It was creamy and delicious and oh so delicious. Oh, did I say that already? Oops.

Photo Credit to myrecipes.com

Tuscan Pasta with Tomato-Basil Cream Sauce
1 (20-oz.) package refrigerated four-cheese ravioli
1 (16-oz.) jar sun-dried tomato Alfredo sauce
2 tablespoons white cooking wine
2 medium-size fresh tomatoes, chopped
1/2 cup chopped fresh basil
1/3 cup grated Parmesan cheese
Garnish: fresh basil strip

Prepare pasta according to package directions.

 Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese. Garnish, if desired.

Recipe Source: Slightly adapted from MyRecipes.com

Puffy Pancakes with Nutty Banana Butterscotch

Another awesome from my mother in law. I love her recipes because most of the time its just a better
version of what I'm already doing! Like this one. It's simply german pancakes with a delicious banana super sauce on top. So amazing.

Photo Credit to Me (I know, you love the plates…)

Puffy Pancakes with Nutty Banana Butterscotch
1 cup brown sugar

4 tablespoons margarine

1/2 cup sour cream

pinch salt

2 bananas, sliced thin

1/2 cup walnuts, chopped

Make german pancakes. While cooking, heat in saucepan over medium heat the sugar, margarine, sour cream and salt for about 5 minutes. Then add bananas and heat through. Drizzle the sauce over the pancakes and sprinkle with nuts.

Recipe Source: Sharrie Webster

Sweet Potato Crunch

This lovely was sent to me by my mother-in-law, Sharrie. Its pretty easy and so delicious, especially for Thanksgiving.

Photo Credit to Pots & Pans, etc, etc.

Sweet Potato Crunch
3 large sweet potatoes
4 tablespoons butter, softened
2 eggs
1/3 cup evaporated milk
1 teaspoon vanilla
1/2 cup sugar

Topping:
1/3 cup butter, melted
1 cup brown sugar
1/2 cup flour
1 cup chopped pecans

Bake Sweet potatoes until tender at 350 for 45-60 minutes. Remove skins, mash, then add rest of ingredients and mix well. Spread in a baking dish.
Mix the topping ingredients well, the spread over the sweet potatoes. Bake at 350 for 30 minutes.

Recipe Source: Sharrie Webster

Peach-Orange Smoothie

Smoothies are easy, delicious, and most of the time healthy. I love this one. Especially in my Blendtec. It's frothy, and so…so…good.

Photo Credit to Mel's Kitchen Cafe

Peach-Orange Smoothie
2 cups fresh orange juice (or good quality store-bought like Simply Orange)
1 cup peach yogurt
2 cups frozen sliced peaches {or blueberries, spinach, strawberries}
2 tablespoons honey
1/4 teaspoon ground nutmeg

Combine all ingredients in a blender and blend until smooth.

Recipe Source: Mel's Kitchen Cafe

Zucchini Pizza Bites

Healthy, Delicious {anything that tastes like pizza is}, and cheesy. Love them because we lose so many carbs while eating pizza. Love it!

Photo Credit to skinnytaste.com

Zucchini Pizza Bites
4 slices large zucchini 1/4" thick (or 1 medium zucchini cut on diagnal)
olive oil spray
salt and pepper
2 tbsp pizza sauce
1/4 cup shredded part skim mozzarella

Cut zucchini about 1/4 inch thick. Spray both side lightly with oil and season with salt and pepper. Broil or grill the zucchini for about 2 minute on each side. Top with sauce and cheese {and any toppings-sausage, tomatoes, onion…pretty much anything you can find} and broil for an additional minute or two. The cheese can burn very quickly!

Recipe Source: Skinnytaste

Open Faced Zucchini/Squash Pita

I found this "recipe" {although it is more of an idea than anything}, and tried it once…shabam! It's healthy {as long as you don't put too much dressing on} and yummy. Vegetarian, can be vegan, and GF if you get the right pita bread.

Photo Credit to 33flavors.org-It doesn't really look like that…but close enough

Open Faced Zucchini/Squash Pita
Squash, sliced
Zucchini, sliced
Fresh Tomatoes, sliced
Italian dressing {Fat free makes it healthier}
Mozzarella cheese, shredded
Whole Wheat {or other} pita bread
Olive oil

Turn oven on broil. Pour a little olive oil over squash and zucchini and place flat on aluminum sheet. broil on one side for 7-10 minutes, then flip and cook for another 7-10 minutes. Remove from oven.

Broil pita bread for a couple of minutes. Place zucchini/squash, tomatoes, a little italian dressing, and mozzarella cheese. Broil until cheese is melted.

Recipe Source: I'll take it since I don't know where I got it from

Fast Awesome Pizza Dough

Every Friday night at the Farrer residence (or at our house, depending on if we invite them to share their tradition at our house), there is a pizza night tradition. Or calzone, depending on the mood we're in. They make this pizza dough every time. Why you ask? It's so fast. Seriously rises in 20-30 minutes. Also, it's like heaven in dough form. I'm actually not sure where they got it, but I fetchin love it (yes I said fetchin).

Photo credit to foodnetwork.com

Fast Awesome Pizza Dough
3 cup warm water
2 tablespoon yeast
1 teaspoon sugar
2 tablespoon powdered milk
1 teaspoon salt
6-8 cup flour

Mix water, yeast and sugar. Add 3 cups flour and milk. Add salt and any herbs then 2 cups flour. Add remaining flour until not sticky. Knead 5-10 minutes. Raise 20 minutes.
Flatten {pretty thin, it rises some more while cooking}, top with sauce and toppings.
Bake at 400 degrees for 18 mins.

Photo credit to ducksoven.blogspot.com

Note: If you are doing calzones, only put toppings on half, then fold crust over and pinch sides together. Brush with melted butter and garlic powder mixed {makes it too delicious!}

Recipe Source: Laurel Farrer {No idea who her source is...}

Creamy Orzo with Asparagus

When I acquire a random ingredient, it's not often I don't already have a recipe pinned. However, when receiving asparagus from my Bountiful Basket a few weeks ago, I didn't like any I had pinned and I searched on google. I know. Weird.
Luckily, I found this awesome, easy, recipe which made me love asparagus even more than my green heart did.

Photo Credit to Celeste

Creamy Orzo with Asparagus
1 cup orzo
1 cup asparagus, cut into 1 inch pieces
1 tbsp butter or margarine
1/4 to 1/2 cup cream
1/4 cup grated parmesan cheese
Salt & Pepper, to taste

Bring a large sauce pan of water (filled about halfway) to a boil over medium heat. Cook the orzo until tender, about 10 minutes.

After the orzo has been cooking for about 5 minutes, add the asparagus to the same pot (this will allow the orzo and asparagus to cook in the same pot and keep the clean-up to a minimum!).

Once the orzo and asaparagus are cooked and tender, drain and return to the pot.

Quickly add the parmesan cheese and butter. Stir thoroughly, allowing both the cheese and butter to melt. Slowly add the cream to the mixture, while stirring. Continue to stir and add cream until you reach your desired consistency.

Season with salt and pepper.

Voila! You have a delicious side dish! Serve immediately.

Recipe Source: Sugar & Spice by Celeste

Butternut Squash Stuffed Shells with a Lemon Sage Brown Butter Sauce

A pinterest find. Oh pinterest, how I love thee. Now, I made these for dinner, but after doing that, I decided that they were supposed to be made for appetizers. They were just missing something. I think I ate 7 or 8 (or 10) of them, but I still wasn't satisfied. So, I will only make them for appetizers, but I will most definitely be making them again. (And you have to make the brown butter sauce...take my word for it).

Photo Credit to Proud Italian Cook

Butternut Squash Stuffed Shells 

w/ Lemon Sage Brown Butter Sauce

1 tablespoon olive oil

1 butternut squash, peeled and chopped

16 ounces jumbo pasta shells

2 cups ricotta

1/3 cup parmesan cheese

1 garlic clove

1/4 cup frozed chopped spinach, squeezed and drained

1 egg

Salt

Pepper

Lemon peel, grated

1 stick butter

10 sage leaves {or sprinkle some ground sage in}

Fresh Lemon juice

Toss squash in oil and roast in hot oven at 425 for 15-20 minutes.

Cook your jumbo pasta shells according to directions.

Add the ricotta through lemon peel in a bowl and mix well.

Stuff the shells with the mixture and place in a buttered dish {I ended up using an 8x8 and 9x13}.

Make the sage brown butter sauce by melting butter in a sauté pan until golden brown and bubbly. Add the sage and cook for a couple minutes, then add the lemon juice.

Place your shells in a 400F oven until heated through around 20-25 minutes. When finished spoon your warm sage sauce all over and sprinkle with grated parmesan.

Recipe Source: Proud Italian Cook

Spinach Dip

My mom has made this spinach dip at every Thanksgiving and Christmas party she has attended for the last...10 years? It's delicious, easy, and SO yummy. Everyone loves it. (The secret is, she got the recipe from the box).

Photo Credit to knorr.com

Spinach Dip
1 package frozen, chopped spinach
16 ounce sour cream
1 cup mayonnaise
1 package Knorr vegetable dip
1 can water chestnuts
3 green onions

Combine all ingredients and chill about 2 hours. 

Serve with your favorite dippers {my favorite are tortilla chips and French bread} to your favorite people.

Recipe Source: Knorr

Cheese Ball

Another one of my mom's awesome recipes. Maybe it's not awesome, but I love it because I grew up with it! You should try it, because it's awesome.

Photo Credit to Yankee Magazine

Cheese Ball
8 ounce cream cheese
8 ounces cheddar cheese
4 chopped whole green onions
1 tablespoons worcestershire sauce
1 tablespoons mayonnaise
1/2 teaspoon garlic salt
dash of pepper
1 cup walnuts, chopped

Mix together well. Form into a ball with your hands, roll in chopped walnuts.

Orzo with Parmesan and Basil

We went to a Relief Society dinner about a year ago and they made the BEST food! It was so delicious! And they loved us all enough to give all the recipes to everyone. I haven't tried to make all of them at home, but this one I've made at least 5 times. It's easy and so yummy. It's a great carb side dish!

Photo Credit to Tasty Kitchen

Orzo with Parmesan and Basil

2 tablespoons butter

1 cup uncooked orzo pasta

1 (14.5 ounce) can chicken broth {or about 1.5 cups}

1/2 cup parmesan cheese
1/4 cup chopped fresh basil {or this stuff instead, which I LOVE! Don't know how much exactly...}
salt and pepper to taste

Melt butter in heavy skillet over medium-high heat. Stir in orzo and sauté until lightly browned.
Stir in chicken stock and bring to boil. Cover, reduce heat and simmer until orzo is tender and liquid is absorbed, about 15-20 minutes.
Mix in basil, well, then add parmesan cheese. Season with salt and pepper. Transfer to shallow bowl and garnish with basil sprigs.

Recipe Source: My Relief Society

All Bran Muffins

All growing up, my grandma Schwartz made the same few things. Roast. Grilled cheese. Chocolate chip cookies.   Funeral potatoes. Gravy, turkey, and rolls. Chicken noodle soup. Bread. And All-Bran muffins...delicious, moist, "fool you with their deliciousness but they're really healthy" muffins. They fooled me all growing up, but now I just delight in the fact that they are fiber-rich and yummy. Thank you GRANDMA!

Photo Credit to kelloggs.com

All-Bran Muffins
Makes 12 muffins
1 1/2 cup Kellog's All-Bran Cereal
1 1/4 cup milk
1 egg
1/4 cup vegetable oil
1/2 cup sugar
1 1/4 cup flour
1 tablespoon baking powder
1/4 teaspoon salt

Heat oven to 400. In large bowl, pour milk & cereal, let soak for about 10 minutes.

In small bowl, combine flour, sugar, salt & baking powder. Add egg and oil to cereal; beat well. Add dry mixture and stir only until combined. Pour into muffin tins. Bake 18-20 minutes.

Recipe Source: Grandma Schwartz adapted from Kellogg's

Apple Puff Up Pancake

Oh, hey. An easy, yummy twist on German pancakes. Loved these. But you have to like German pancakes...obviously.

Photo Credit to stringsandyarn.com

Apple Puff-Up Pancakes

4-6 servings

1 large apple-peeled, cored, chopped

3 large eggs

1/2 cup milk

1/2 cup flour

1/4 teaspoon vanilla

2 tablespoon margarine

1/4 cup brown sugar

1/4 teaspoon cinnamon

lemon juice

powdered sugar

Preheat oven to 450. Whisk eggs-vanilla together. Cook apples in margarine in pan, then sprinkle brown sugar & cinnamon over apples. Take off heat and put in 8x8 pan. Pour batter over apples and bake for 15 minutes. Sprinkle with lemon juice and powdered sugar.

Recipe Source: Adapted from Sharrie Webster

(ATK) Asparagus Gratin

Another America's Test Kitchen recipe. Again, not quick, and it creates a big mess, but so delicious!! Great for a side dish! Beautiful and elegant.

Photo Credit to americastestkitchen.com

Asparagus Gratin

Serves 8

2 pounds thin asparagus

2 1/2 cups water

salt and pepper

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 ounces (1/2 cup) Monterey Jack cheese, shredded

1 1/2 ounces (3/4 cup) Parmesan cheese, grated

Adjust oven rack to upper-middle position and heat broiler. Line broiler-safe baking dish with paper towels. Trim 1 1/2 inches from stem end of asparagus and reserve ends. Bring water to boil in 12-inch skillet over medium-high heat. Add asparagus ends and 1/4 teaspoon salt and cook, covered, for 5 minutes. Using slotted spoon, remove asparagus ends and discard. Add asparagus stalks to skillet, cover, and cook, stirring occasionally, until nearly tender, 2-4 minutes. Transfer asparagus to paper towel-lined baking dish. Pour asparagus water into liquid measuring cup; reserve 1 cup.

Melt butter in now-empty skillet over medium heat. Add flour and cook, stirring constantly, until golden, about one minute. Whisk in reserved asparagus water and bring to boil. Reduce heat to medium-low and simmer until thickened, 3-5 minutes. Off heat, whisk in Monterey Jack and 1/2 cup Parmesan until smooth. Season with salt and pepper to taste. Cover and let stand for 5 minutes.

Recipe Source: The Best of America's Test Kitchen 2012

Spaghetti Squash Au Gratin

Half of the reason I make any recipes that I make is because of pinterest. Thank you for making my life more fun...and making me fatter.
This one was actually pretty healthy. I guess "pretty healthy" is kind of relative, but I didn't feel super guilty eating this...so thats a good sign. I must say it was pretty delicious for "pretty healthy"!

Photo credit to dandydishes.blogspot.com

Spaghetti Squash Au Gratin

Serves 6
1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion, cut in half and very thinly sliced
¼ teaspoon red pepper flakes, or more if you like it spicy
1 teaspoon fresh thyme
½ cup sour cream
½ cup shredded cheddar cheese

Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. Salt and pepper to taste.

Using a fork, scrape the insides of the squash and transfer to a small bowl. Combine the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.

Place into a 375º for 15 – 20 minutes until golden brown on top.

Recipe Source: Dandy Dishes

Note: I'm planning on adding more spice next time. Maybe herbs...definitely salt and pepper at least.

Tomato-Pesto Grilled Cheese

Photo Credit to anediblesymphony.blogspot.com

Okay, I know. Why would I record such an easy recipe. Umm...duh, because it's delicious, and totally worth the time!

Tomato-Pesto Grilled Cheese
8 slices bread {I used fresh wheat}
4 quarter-inch slices of fresh mozzarella
3 tomatoes, cut into thick slices
Fresh basil pesto, recipe follows {I used store-bought}
Freshly ground black pepper
Extra-virgin olive oil
Basil pesto:
1/2 cup pine nuts
2 cups fresh basil leaves
1 cup fresh Italian parsley leaves
1/2 cup Parmesan or Romano
2 garlic cloves
1/4 teaspoon salt
1/2 cup extra-virgin olive oil

Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured.

If you have a panini press, turn it on to warm up; otherwise, set a skillet over medium heat.

Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich.

Drizzle olive oil over skillet's surface and place sandwiches on the hot skillet or panini press. Cook for 2-3 minutes until golden brown, flip if you're using a skillet; repeat. Serve...and enjoy heaven.

Recipe Source: Slightly adapted from An Edible Symphony

Creamy Avocado Pasta

Okay, don't knock this til you try it. My good friend Laurel said they loved it, but when I read the ingredients, I was a little hesitant. I think it was the pregnant me saying "are you sure...?" But I decided to try it and SO GLAD I did. The only thing I did for you already was double the recipe. The recipe said it was for two, but there was definitely not enough "sauce" for the two of us. It says not to reheat...but Laurel tried it and said it tasted fine the next day...your call.

Picture credit to Oh She Glows

Creamy Avocado Pasta
Serves 4 (or 2, like I explained previously)
2 medium sized ripe Avocado, pitted
1 lemon, juiced + lemon zest to garnish
4-6 garlic cloves, to taste
1 teaspoon kosher salt, or to taste
1/3 cup Fresh Basil, (or the bottled kind you buy in produce section...love it!)
2 tbsp extra virgin olive oil
2 servings/6 oz of your choice of pasta
Freshly ground black pepper, to taste

Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor {this doesn't do well in just a blender...trust me}. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.
When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately.
Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately.

Recipe Source: Oh She Glows via Pinterest