Sheri's Pumpkin Muffins

* I have always loved Mom's pumpkin bread!  This is my healthier version of her recipe.  It makes a mildly sweet, very moist bread.  I've been making it into muffins, not bread, but I'm sure it would work as bread too.

1 1/2 cups pumpkin (canned pureed pumpkin)
1 cup banana (I often freeze my very ripe bananas, then thaw partially in warm water and blend, 1 banana = about 1/4 cup banana; **You can also use half applesauce if desired.)
1 cup oatmeal
4 eggs
1/2 cup oil
1/2 cup honey
2 TB dark brown sugar (can omit this if you don't want any refined sugar)
Mix, then add: (mixing now allows the oatmeal to start softening)

1 tsp baking powder
2 tsp soda
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp ginger
1/2 tsp nutmeg
Mix, then add flours and additions:

1 cup red whole wheat flour
1 cup white whole wheat flour
1 1/2 cups total raisins and/or chocolate chips (you will definitely want to use these to add sweetness since I've greatly reduced the sugar)
1/2 cup nuts (optional)

Mix until blended.  Bake in greased muffin tins @ 400 degrees for 15-20 minutes. If making bread, grease and flour bread pans and bake @ 350 degrees for 50 minutes.  Yield: 2 dozen muffins or 2 loaves of bread.  *For muffins, I scoop into muffin tins with 1/4 cup measuring cup.

*Note: You can add all ingredients, then mix all at once, and it will turn out fine.  I just like to give the oatmeal a few minutes to soften.  If you choose to add all the ingredients and then mix, let the batter sit for 10-15 minutes before baking.

Braised Balsamic Chicken

Another recipe Sheri sent my way that we really enjoy! Our favorite sides to go with it are green beans and a salad with peppers, cucumber, feta, pine nuts, and a simple balsamic dressing or this Honey Crushed Red Pepper dressing. 

Picture and recipe from: http://allrecipes.com/

Prep Time: 10 Minutes Cook Time: 25 Minutes Ready In: 35 Minutes Servings: 6

"Rich, slightly sweet balsamic vinegar intensifies the flavors of tomato and herbs in this chicken saute."

INGREDIENTS:

6 skinless, boneless chicken breast halves 1 teaspoon garlic salt ground black pepper to taste 2 tablespoons olive oil 1 onion, thinly sliced 3/4 c. sweet bell pepper, sliced (optional, my addition)

1 (14.5 ounce) can diced tomatoes 1/2 cup balsamic vinegar 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon dried rosemary 1/2 teaspoon dried thyme

DIRECTIONS:

1.	Season both sides of chicken breasts with garlic salt and pepper.
2.	Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes. (You can throw in some sliced sweet bell peppers here too, about 3/4 cup.)
3.	Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Slow Cooker Latin Chicken

Recipe from: http://allrecipes.com/Recipe/Slow-Cooker-Latin-Chicken/Detail.aspx

Sheri recommended this recipe and we all enjoyed it. I made a couple of changes based on comments in the recipe reviews. It made a lot for our little family. I will probably halve the recipe unless we are having guests in the the future. For those with more kids (and older kids who eat more) the recipe would probably make a good amount without changes. We served over a brown and wild rice blend with a side salad. One commenter recommended serving in corn tortillas or hard taco shells with lettuce, tomatoes, and sour cream which would also be tasty.

Prep Time: 25 Minutes Cook Time: 4 Hours 10 Minutes Ready In: 4 Hours 35 Minutes Servings: 6

"Spicy cumin, chicken, salsa, black beans, and sweet potatoes combine into a flavorful stew. The thigh meat has unbelievable flavor and tenderness."

INGREDIENTS:

1 tablespoon olive oil 3 pounds skinless chicken thighs salt and ground black pepper to taste 1/4 cup loosely packed cilantro leaves 2 large sweet potatoes, cut into chunks 1 red bell pepper, cut into strips 2 (15.5 ounce) cans black beans, rinsed and drained 1 can corn, drained (optional --not part of original recipe. I added based on comments)

1/2 cup chicken broth (increased to 3/4 cup) 1/4 cup loosely packed cilantro leaves 1 cup medium or hot salsa (increased to 1 1/2 cups based on comments) 2 teaspoons ground cumin (increase to 1 Tbsp) 1/2 teaspoon ground allspice (increase to 3/4 tsp) 3 large cloves garlic, chopped (I used 4) lime wedges, for garnish (optional)

DIRECTIONS:

1.	Heat the olive oil in a large skillet; season the chicken thighs with salt and pepper. Sprinkle 1/4 cup cilantro over the chicken thighs; brown the chicken in the frying pan, 3 to 5 minutes each side.
2.	Arrange the chicken in the bottom of a slow cooker. Place the sweet potatoes, red bell pepper, and black beans on top of the chicken. Mix together the chicken broth, 1/4 cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl; pour into the slow cooker. Set slow cooker to LOW and cook for 4 hours. Garnish with lime wedges to serve.

Coconut-Almond Breakfast Quinoa

Source: http://ourbestbites.com/2013/06/coconut-almond-breakfast-quinoa/

I made this yummy breakfast when I was at Val and Erin's a couple of months ago. I tripled the recipe, but a double batch would probably be perfect for the families with 4-5 kids. The adults all really enjoyed it. The kids were a little skeptical. You could try doing 1/2 quinoa and 1/2 steel-cut oats if your kids would like it better that way, but you will need to increase the liquid and cook it longer. I really loved the fresh berries and toasted coconut!

Recipe and picture source:
http://ourbestbites.com/2013/06/coconut-almond-breakfast-quinoa/

1/2 cup quinoa, rinsed well and drained
1 cup light coconut milk (from a carton, such as Silk brand)
2 teaspoons brown sugar (substitute honey or maple syrup)
1/4 teaspoon almond extract
For serving:
fresh berries
toasted coconut
additional coconut milk
honey, maple syrup, or agave syrup
additional brown sugar if desired

Place rinsed and drained quinoa, coconut milk, brown sugar, and almond extract in a medium-sized pot.  Stir ingredients and bring to a boil.  Reduce heat to a low simmer and cover pot, preferably with a clear lid (so you can see through it and keep an eye on the quinoa).  Stir a few times during cooking.  If mixture seems to be boiling out, crack the lid to release steam, otherwise, keep covered.  Cook for 10-15 minutes, until liquid is absorbed.  In the last few minutes of cooking, feel free to add a little more liquid (water is fine, or additional coconut milk) until desired consistency is reached.  I prefer my breakfast quinoa on the soft side with enough liquid to make it more of a porridge.

Divide quinoa into bowls and top with fresh berries, toasted coconut and a splash of additional coconut milk.  If desired, add a drizzle of honey or agave or a sprinkle of brown sugar for sweetness.  Yields, about 4, 1/2 cup servings. 

Asian Lettuce Wraps

Recipe Source: Lori Hobbs (law school classmate of Josh)

1 lb. grass fed hamburger or turkey burger 
1Tbsp. olive oil 
1 large onion 
1 package mushrooms, diced 
2 minced garlic cloves 
1-2 Tbsp. soy sauce
1/4 c. Hoisin Sauce*
2 tsp. minced pickled ginger (we've never actually used pickled)
1 Tbsp. rice wine vinegar 
Asian Chile Pepper Sauce - to taste 
1- 8 oz. can water chestnuts, diced 
1 bunch green onions 
2 tsp. sesame oil 
Butter Lettuce, Boston Bibb Lettuce, Bok choy, or Romaine lettuce 

1. Fry hamburger, onion, mushrooms and garlic with cooking oil in a skillet. 

2. Add green onions, water chestnuts, soy sauce, Hoisin sauce, minced pickled ginger, rice wine vinegar, Chile pepper sauce, and sesame oil. 

3. Stir in ingredients and heat through. Serve on lettuce with brown rice (optional) and additional Asian Chile Pepper Sauce or Sriracha Chili Sauce. We also like to have this Broccoli and Red Pepper Stir Fry on the side!

*The first ingredient in many Hoisin Sauces in sugar so read labels. This is the best store bought I've found, it only has 2g of sugar. I bought it at Whole Foods.  Or make your own: http://onehungrymama.com/2014/01/7-minute-homemade-hoisin-sauce-recipe-vegan-dairy-free/

http://eatdrinkpaleo.com.au/paleo-hoisin-sauce-recipe/

Broccoli & Red Pepper Stir Fry

This yummy veggie dish tastes very fresh. It is great paired with Asian Lettuce Wraps!

Recipe and picture from:
http://www.raisehealthyeaters.com/2014/04/broccoli-red-pepper-stir-fry/

Ingredients

• 1 Tbsp. olive oil
• 2 garlic cloves, minced
• 3 cups broccoli
• ¼ cup broth (or water)
• 1 large red bell pepper cut into strips
• ½ medium onion, sliced
• 1 Tbsp. lemon juice
• ½ tsp. salt

Instructions

1. Add oil and garlic to a skillet over high heat. Once the garlic begins to sizzle (not brown) add broccoli and sauté until bright green. Add broth, remove from heat and cover for about 2 minutes.
2. Return skillet to high heat adding the onions and pepper. Sauté another 2-3 minutes. Remove from heat and mix in lemon juice and salt.

*Update 7 Feb. 2018: Today I roasted the stir fry instead of doing it stovetop and it was even better! Preheat oven to 425 degrees. Put the broccoli on a sheet pan and spray with olive oil then sprinkle with salt. Roast for 10 minutes, then add the slice red pepper and onion (I tossed these with a little more olive oil and sprinkled with garlic powder). Roast another 12-15 minutes. Remove from oven and toss with some lemon zest and juice. Add more salt to taste.

Country Potatoes (aka Cheesy Au Gratin Potatoes)

Recipe Source: http://www.melskitchencafe.com/cheesy-au-gratin-potatoes-2/

We love this version of Country/Cheesy/Funeral Potatoes. They have great flavor and no cream soup!

YIELD: SERVES 6-8

INGREDIENTS

Potatoes:
• 3 tablespoons butter
• 1 large yellow onion, chopped
• 1/4 cup all-purpose flour (use gluten-free all purpose flour if desired)
• 1 1/2 cups low-sodium chicken broth
• 1 cup milk
• 1 ½ teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 2 cups shredded sharp cheddar cheese (8 ounces)
• 26-ounce bag frozen shredded hash browns or about 5-6 large russet potatoes, peeled, cooked and shredded or sliced
• 1/2 cup light sour cream
Topping:
• 3 cups cornflakes, lightly crushed
• 2 tablespoons butter, melted

DIRECTIONS

1. Melt the butter in a large pot over medium heat. Add the onion and cook until the onion is softened and translucent,a bout 5-6 minutes. Stir in the flour and cook, stirring constantly, for about a minute. Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Add the salt, pepper and thyme. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.
2. Take the pot off the heat and stir in the cheese until smooth. Mix in the frozen hash browns or potatoes, lifting and folding the mixture until well combined. Finally, stir in the sour cream.
3. In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined. Scoop out the potato mixture into a 9X13-inch baking dish and top with the buttered cornflakes. If baking the potatoes by themselves, bake at 350 degrees for 45 minutes, until hot and bubbly around the edges. If baking the potatoes with a ham (my ham recipe bakes at 300 degrees), bake the potatoes for 90 minutes at 300 degrees then crank the oven to 400 degrees and bake the potatoes for 10 minutes more. In both baking situations, let the potatoes rest for 10 minutes before serving.