The Pioneer Woman-Bowtie Lasagna

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Cooks Note: I always know that a recipe from The Pioneer Woman will be a great one. And I always know that a pasta dish is a pretty safe bet with my kiddos. I was wondering though, without ricotta cheese if it would really taste like lasagna, but it does! Although this is The Pioneer Woman's recipe, I used the adapted version by Katie Cooks Dinner. I promise this recipe will not disappoint, it is creamy, flavorful and very family friendly. Enjoy!

Ingredients: 

1 lb Bowtie Pasta

1 Tablespoon Olive Oil

1 lb ground beef

1 jar spaghetti sauce (your fave) or 3 Cups of your own

1 teaspoon salt

1/2 teaspoon garlic powder

1 heaping teaspoon Italian Seasoning

1 Cup shredded mozzarella cheese

1 Cup sour cream

Parmesan for topping

Directions:

1. Cook pasta to al dente', strain and pour over top of cooked and drained ground beef.

2. Add olive oil and stir well

3. Add sauce and spices and stir well

4. Add cheese and stir well

5. Add sour cream and stir well. Reheat slightly if needed. 

Top with Parmesan to taste and serve

This Pinspiration comes from Katie Cooks Dinner and The Pioneer Woman

Delicata Squash and parmesan Chicken Bake

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Cook's Note: I frequent a local farm stand in our area during the summer time and I ran upon this DELICATA squash that I was not familiar with at all. 

The person there told me it was a fall squash and delicious and tasted like a butternut squash or acorn squash, so I thought I'd give it a try. GOODNESS ME! It is even better than butternut squash - it will knock your socks off! This recipe is devine and you just HAVE to give it a try! 

What You Will Need: 

2 Delicata Squash (washed, seeded and chopped)

3-4 Chicken Breasts, chopped

Package of Cherry Tomatoes - chopped

2 cloves of garlic - chopped

3 Tbps of Olive Oil

1 cup of shredded Parmesan cheese

Sea Salt and Ground Black Pepper to taste

Directions: 

Once you've chopped your delicata squash, tomatoes and chicken, place in a large freezer bag and add olive oil, garlic, salt and pepper and cheese. Shake the bag well to coat and mix. Pour contents of bag into an oven safe dish sprayed with non-stick cooking spray. Sprinkle with a little more of the Parmesan cheese, just to give it a coating and bake at 400 degrees for 60 minutes. 

Here is the Delicata Squah, chopped - doesn't it look amazing!?

ENJOY!

A special thank you to Moonfire Orchard for the delicious squash and tomatoes! 

Babycakes Donuts

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Cook's Note: I bought a Babycakes Donut Maker from someone (used, yes, we need to be frugal when we can!) and I decided I needed recipes for it. Of course, where did I go for a recipe? (drum-roll please..... PINTEREST!) 

I made these for my daughter's birthday breakfast. She LOVED it! It does take a little bit of effort, but well worth it. They are DELICIOUS and will be gone in minutes!

Please note that you will need a Babycakes Donut maker for this recipe. You could also do the recipe with a donut pan if you have one! 

Spray the inside of your Babycakes Donut Maker with non-stick spray (I prefer Coconut Oil Spray), and heat the Donut Maker according to the instructions.

In your Kitchen Aid Stand Mixer (or hand mixer) – combine:

1/2 cup all-purpose flour

1/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

Next Add:

1/4 cup half and half

1 large egg

1 teaspoon vanilla extract

2 Tablespoons vegetable oil

Directions: 

Spoon dough into each little donut crevice. Close the lid and bake for 3 to 5 minutes. Remove donuts from the Donut Maker and rest on a wire rack or plate. Sprinkle with a cinnamon/sugar mix.

This recipe makes about: 8-9 doughnuts (Babycakes Donutmaker makes 6). If you are making breakfast for a large brood – you may want to double or triple this recipe!) 

This "Pinspiration" comes from The Undecorated Cookie

Enjoy!

Paleo Turkey Veggie Meatloaf

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Cook's Note: So, we are trying to go low-carb when we can and get healthy! I found this recipe on Pinterest and thought I'd try it. I have modified the recipe to make it my own and this version is pretty good. I used coconut flour, but you can use almond flour instead. 

You don't even miss the carbs of the usual breadcrumbs in this meatloaf. Even my toddler ate it - that is the true taste test! ENJOY!

What You Will Need: 

1 cup almond or coconut flour

1 lb ground turkey breast

1/2 cup coconut milk

3 cloves of garlic, minced

2 carrots, minced

1/2 onion, minced

1 zucchini, minced

2 egg

3 tbsp Italian seasoning

Sea salt and Cracked Black pepper - to taste

Directions: 

Preheat  oven to 350 degrees.

Combine flour and coconut milk in a bowl and mix.

Sauté onions, carrots, and zucchini stirring often until cooked.

During the last minute of your sautéing – add in your garlic.

Combine sautéed vegetables with the flour/milk mixture.

Add ground turkey, egg, Italian seasoning, and salt and pepper. Using your hands or a good spoon, mix well.

Place meatloaf in a pan sprayed with non-stick cooking spray (I prefer Coconut Oil Spray)

Bake in the oven for 50 minutes or until temperature reaches 165 degrees internally.

This “Pinspiration” comes from Civilized Caveman Cooking

ENJOY! 

Roasted Zucchini & Yellow Squash

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Cook's Note: It's that time Squash are in abundance and what better way to celebrate this healthy harvest than roasting it in the oven for a healthy DINNER? This is super simple and easy my friend - enjoy!

What You Will Need:

1 Large Zucchini
1 Large Yellow Squash
Sea Salt and Cracked Black Pepper to Taste
Olive Oil
1/4 Cup of your favorite shredded cheese (I used Sharp Cheddar)

Directions:

Cut the Zucchini and Squash into chunks and place into a plastic ziplock bag. Pour in a light drizzle of olive oil and toss in salt and pepper to taste and shake well to coat.

Pour mixture into a Pan sprayed with non-stick cooking spray and sprinkle with a handful of your favorite shredded cheese.

Bake on the top rack of your oven at 425 degrees for about 25 minutes.

This "Pinspiration" comes from Food.com

                                                                                               Enjoy!

Healthy Chocolate Chip Zucchini Bread

                                                                      Find it on Pinterest

Cooks Note: I know it has been a long time since I have posted, and I apologize for that. With the kids being home for Summer and going on a European Vacation I have been so super busy. But, I am back and trying to get rid of all of the "excess" from the trip (and before) so I have been looking for healthier recipes for the fam. I came across this one and figured that since it had chocolate chips, I may be able to sneak it by my monsters as something yummy. For this one I peeled the zucchini instead of grating it with the green peel (my kids would see the green and turn up their nose). The bread turned out great, the chocolate chips really make a big difference. One of my kids did say, "What is this green thing?" and I said, "I don't know, just eat it!" I played dumb and it worked out well. Enjoy!


Ingredients:

3 eggs
1 Cup Unsweetened Applesauce
1 1/4 Cup Granulated Sugar
2 Cups grated Zucchini
2 Teaspoons Vanilla Extract
2 Cups Whole Wheat Flour
1 Cup All Purpose White Flour
3 Teaspoons Ground Cinnamon
1 Teaspoon Baking Soda
1/4 Teaspoon Baking Powder
1 Teaspoon Salt
1 Cup Semi-Sweet Chocolate Chips

Directions:

1, Preheat oven to 325
2. Spray 2 8x4 inch loaf pans with cooking spray
3. In a large bowl, beat eggs till light and fluffy
4. Mix in applesauce and sugar
5. Stir in zucchini and vanilla
6. Combine flours, baking soda, baking powder, cinnamon, salt and chocolate chips in a seperate bowl
7. Mix flour mixture into egg mixture
8. Pour evenly into loaf pans and bake 1 hour or until done


This Pinspiration comes from Everyday Sisters

Cranberry Kale Salad

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Cook's Note: I had a craving for anything KALE and settled on a salad. I found this wonderful recipe on Pinterest via Gimme Some Oven and thought I'd give it a try on my own. I varied this recipe to make my own version (see below) - but this was a hit in my household and I will be making it again and again. You just can't get any healthier than KALE!

Thanks to Moonfire Orchards for the awesome organic KALE!!

What You Will Need: 

3 Tbsp. olive oil

1 green onion, finely chopped

3 cloves garlic, coarsely chopped

1 cup dried cranberries

2 Tbsp. red wine vinegar

juice and zest of half a lemon

1/8 tsp. salt

1/8 tsp. black pepper

1 bunch kale, very thinly sliced

1/4 cup glazed pecans (such as: Emerald Pumpkin Pie Pecans)

(optional) 1/4 cup crumbled Gorgonzola cheese 

Directions: 

Heat 2  Tbsp of olive oil in a large pan over medium-high heat. Add green onion and saute for 3- 5 minutes or until tender. Add garlic and continue sautéing  for 1 minute. Next add cranberries, red wine vinegar and lemon juice/zest, and stir to combine well.

Season with salt and pepper.

In a large mixing bowl, toss the kale with olive oil and an extra pinch of salt, and massage kale with your fingers for 1 minute until tender. Add in the cranberry/green onion mixture and nuts. Toss to combine. Serve topped with crumbled cheese if desired.

This "Pinspiration" comes from: Gimme Some Oven

ENJOY! 

Weight Watchers Friendly - Apple Cheese Honey Wrap

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Cook's Note: If anyone follows our Pinterest board, then they know that one of us is doing Weight Watchers because I feel like I sit on Pinterest all day looking for healthy weight watchers recipes to make. I need variety and quick because I get bored easily! 

I ran into this GEM of a recipe and tweaked it to make it my own. This is absolutely delicious and low points (7 Point Plus per serving) - what a great lunch, appetizer or dessert. I find that many Weight Watchers recipes are actually great for people NOT doing the program - these recipes are just healthier options that are still YUMMY!

What You Will Need: 

1 Apple of your choice, thinly sliced

1 high fiber tortilla/wrap (I used LaTortilla Factory Low Carb High Fiber Wraps)

1 wedge of Laughing Cow cheese (Light Creamy Swiss)

1/8 cup of Sargento Mild Cheddar Shredded Cheese, Reduced Fat

1 tablespoon honey

1 tsp of Cinnamon

Directions: 

Slice the apple thin and set aside. Take tortilla wrap and spread laughing cow cheese on it. Place the apple on half of the tortilla wrap and drizzle with honey and sprinkle a few dashes of cinnamon. Fold over  place in greased  pan (use non-stick cooking spray or coconut oil) and cook over medium heat for about 3 minutes each side. Cut into wedges and enjoy!

SERVES: 1

7 Points Plus Per Serving

This "Pinspiration" Comes from Hungry Girl Por Vida