Sweet Potato Casserole

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Yield: 6

Sweet Potato Casserole

Sweet Potato Casserole
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

  • 8 medium sweet potatoes
  • 1/3 cup packed brown sugar
  • 1/4 cup butter
  • 1/2 teaspon salt
  • 3/4 cup tiny marshmallows

Instructions

  2. Wash and cut up sweet potatoes into large chunks and cook in boiling water until just tender. Drain, peel and cut into 1/2 inch thick slices.
  3. In a 1 1/2 qt. casserole, layer half each of the potatoes, brown sugar, butter, and salt. Repeat layers.
  4. Bake, uncovered, in a 375 degree oven 30-40 minutes or till glazed. Sprinkle marshmallows over top. Bake about 5 minutes longer or till lightly browned.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 916Total Fat 46gSaturated Fat 29gCholesterol 122mgSodium 443mgCarbohydrates 128gSugar 104gProtein 1g
© Laurie

Breakfast Enchiladas

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Yield: 6

Breakfast Enchiladas

Breakfast Enchiladas
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 2 cups deli ham, chopped small
  • • 1/2 cup diced green onions
  • • 2 1/2 cups shredded cheddar cheese, divided
  • • 10 (7-8 inch) flour tortillas
  • • 1 1/4 cups half-and-half
  • • 4 large eggs
  • • 1/2 teaspoon salt
  • • 1 tablespoon flour
  • • salsa, sour cream, and extra green onions or cilantro for serving

Instructions

  2. Coat a 9×13 inch baking dish with nonstick cooking spray.
  3. Mix together the ham, green onions and 2 cups of the cheese in a medium bowl. Scoop 1/3 cup of the cheese mixture onto each tortilla; roll up and place seam side down in the baking dish.
  4. Whisk together the half-and-half, eggs, salt, and flour. Pour liquid over tortillas. Cover and refrigerate overnight.
  5. In the morning, preheat oven to 350º F. Bake, covered, for 35 minutes. Remove foil and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes or until tops are golden brown and the egg mixture is set.
  6. Serve with salsa, sour cream, and additional green onions or cilantro.
© Laurie

Stuffed Acorn Squash

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Yield: 2

Stuffed Acorn Squash

Stuffed Acorn Squash
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 acorn squash
  • 1/2 pound ground turkey
  • 1 small onion
  • 4 oz mushrooms
  • Parmesan cheese block
  • 1/2 tsp Italian seasoning
  • 1 tsp minced garlic
  • 1/4 tsp rubbed sage
  • 1/4 tsp fennel
  • 1/8 tsp black pepper
  • 1/2 tsp paprika
  • red pepper flakes (optional)
  • 3/4 tsp salt
  • olive oil

Instructions

  2. Preheat oven to 400 degrees.
  3. Split the acorn squash by trimming the “point” and stem off just enough to create a flat side. Then half the acorn squash to create two circle halves.
  4. Place halves on baking sheet pan, drizzle with a little olive oil, sprinkle with salt. Bake in oven for 30 minutes.
  5. While squash cooks, prepare meat mixture. Heat 1 tbs olive oil over medium to high heat in large skillet.
  6. Add ground turkey meat to pan. Season pan with all the seasonings and 1/2 tsp of salt. Break up meat and stir.
  7. While meat cooks, chop onions, add to meat pan. Then chop mushrooms and add to meat pan.
  8. Season veggies with another dash of salt.
  9. Cook all together until veggies are soft and meat is done.
  10. Once squash is finished in oven, divide the meat mixture between the 2 squash halves. Sprinkle each with parmesan cheese.
  11. Return back into oven. Bake an additional 10 minutes.
  12. Optional topping: Drizzle with a little traditional balsamic vinegar or Espresso Balsamic.
© Laurie

 

Green Beans Roasted with Parmesan

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Yield: 4

Green Beans Roasted with Parmesan

Green Beans Roasted with Parmesan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1 lb. fresh green beans
  • 2 Tbsp. olive oil
  • 2 Tbsp. grated parmesan cheese
  • 2 Tbsp. panko bread crumbs
  • ½ tsp. kosher salt

Instructions

  2. Preheat oven to 400 degrees.
  3. Combine all ingredients in a large mixing bowl; toss to coat.
  4. Spread green beans on a large rimmed baking sheet.
  5. Roast for 15-20 minutes; stirring halfway through.
© Laurie

Pork Tenderloin Sandwiches

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Yield: 4

Pork Tenderloin Sandwiches

Pork Tenderloin Sandwiches
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 pork tenderloin
  • 1 egg
  • 1/4 cup milk
  • 4 tablespoon butter
  • 1/2 cup AP flour
  • 1/2 cup Panko bread crumbs
  • 1 tablespoon seasoning salt Lowery's or similar
  • 1/2 teaspoon pepper
  • whole wheat hamburger Buns
  • tomato slices
  • lettuce, 1 leaf
  • relish
  • mayonnaise

Instructions

  1. Preheat oven to 350 convection or 375 conventional.
  2. Trim a pork tenderloin of any visible fat and the silverskin. Cut the tenderloin into four approximately equal pieces by weight. Next “butterfly” the pieces. Do this by cutting 3/4 of the way through and fold it back to double the size. On the thinner end which would be longer do two cuts one-third on opposite sides of the meat.
  3. Next cover with plastic wrap or place in a zip lock bag and pound to 1/4 - 1/2 inch thick.
  4. Place 4 tablespoons butter on a large baking tray and place in oven for a few minutes to melt the butter. Set up two pans. In the first, combine one egg and 1/4 cup milk. Whip well. In the second pan, 1/2 cup flour, 1/2 cup panko bread crumbs, one tablespoon seasoning salt and 1/2 tsp pepper. Start with coating the meat with the egg wash. Shake to remove excess.
  5. Coat well in the flour mixture and shake off excess. Place on the tray with the melted butter.
  6. Place in oven for 20 minutes. Flip and bake another 10 minutes until golden brown.
  7. Serve with lettuce, tomato, mayonnaise, relish.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 880Total Fat 51gSaturated Fat 31gCholesterol 149mgSodium 4890mgCarbohydrates 84gSugar 4gProtein 22g
© Laurie

Turkey Loaf

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Yield: 10

Turkey Loaf

Turkey Loaf
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 1 lb. turkey, ground
  • 2 cups bread crumbs
  • 1 egg, lightly beaten
  • 1 cup onions, chopped
  • 1 cup celery chopped
  • 1 cup pepper, chopped
  • 3/4 cup carrots, finely chopped
  • 1/2 cup evaporated milk
  • 1/2 cup tomato juice
  • 2 teaspoons thyme, ground

Instructions

  2. Place all the loaf ingredients in a large bowl and mix thoroughly. Shape into two loaves on a lightly greased 10x14 inch pan. Cover the pan with foil shaped into a tent and bake at 400 degrees for 30 minutes. Remove the pan from the oven and spread some ketchup over the top of the loaves. Return the loaves to the oven and bake for 30 more minutes.
© Laurie

Peach Cobbler

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Yield: 10

Peach Cobbler

Peach Cobbler
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 8 fresh peaches - peeled, pitted and sliced into thin wedges
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons cornstarch
  • For Cobbler Topping:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 12 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/2 cup boiling water
  • FOR SPRINKLING:
  • 3 tablespoons granulated sugar

Instructions

  2. Preheat oven to 400°F(if you are using a dark or glass pan - 425°F if you are using a light color pan).
  3. In a large bowl, combine peaches, 1/4 cup granulated sugar, 1/4 cup light brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
  4. Meanwhile, prepare cobbler topping: in a large bowl, combine flour, sugars, baking powder, and salt.
  5. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
  6. Remove peaches from oven, and drop spoonfuls of topping over them.
  7. Sprinkle entire cobbler with the sugar. Set your baking dish on a baking sheet.  Bake until topping is golden, about 30 minutes.
© Laurie

Cucumber, Avcado,and Tomato Salad

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Cucumber, Avcado,and Tomato Salad

Cucumber, Avcado,and Tomato Salad

Ingredients

  • 1 lb Roma tomatoes
  • 1 English cucumber
  • 1/2 medium red onion, sliced
  • 2 avocados, diced
  • 2 Tbsp extra virgin olive oil or sunflower oil
  • Juice of 1 medium lemon (about 2 Tbsp)
  • 1 tablespoon fresh dill
  • 1 tsp sea salt or 3/4 tsp table salt
  • 1/8 tsp black pepper

Instructions

  2. Place chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a large salad bowl.
  3. Drizzle with 2 Tbsp olive oil and 2 Tbsp lemon juice. Toss gently to combine. Just before serving, toss with 1 tsp sea salt and ⅛ tsp black pepper.
© Laurie

 

Olive Garden Breadsticks

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Olive Garden Breadsticks

Olive Garden Breadsticks
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

  • 1½ cups warm water
  • 1 packet active dry yeast
  • 2 Tablespoons sugar
  • 3½ cups all purpose flour, add more or less as needed
  • 2 Tablespoons unsalted butter, melted
  • 1 Tablespoon salt
  • BUTTER TOPPING
  • ½ cup butter
  • 2 teaspoons garlic powder
  • 1 teaspoon salt

Instructions

  2. In a large bowl, dissolve sugar and yeast in warm water and allow to sit for 10 minutes to activate yeast.
  3. Add flour, salt and melted butter to yeast mixture. Mix with paddle attachment of stand mixer or wooden spoon until fully combined.
  4. Knead dough for a few minutes just until dough is smooth in consistency. Do not overknead!
  5. Spray a cookie sheet with cooking spray. Pull off pieces of dough and roll out into strips. Cover the dough with a light towel and let sit in a warm place for 45 minutes to an hour to allow dough to rest and rise.
  6. Preheat your oven to 400 degrees F.
  7. Once oven has preheated, place the cookie sheet in oven and bake breadsticks for 6-7 minutes.
  8. While breadsticks are cooking, microwave ½ cup butter, 2 teaspoons garlic powder and 1 teaspoon salt.
  9. After bread sticks have cooked for 6 or 7 minutes, brush the bread sticks with half the butter mixture. Then continue to bake for 5-8 more minutes.
  10. After removing breadsticks from oven, immediately brush the other half of the butter on the sticks.
  11. Allow to cool for a few minutes before eating.
© Laurie

 

Lemon Zucchini Cake

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Yield: 10

Lemon Zucchini Cake

Lemon Zucchini Cake
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 1¼ cup granulated sugar
  • 6 tbsp extra virgin olive oil
  • 2 eggs, room temperature
  • ⅓ cup vanilla almondmilk
  • 2 tbsp lemon juice
  • 1 tsp vanilla or almond extract
  • 2 cups cake flour (can substitute AP flour following directions here)
  • 1¼ tsp baking powder
  • ½ tsp kosher salt
  • 1½ cup shredded zucchini, drained and squeezed dry
  • 2 tbsp lemon zest
  • Glaze
  • 1 cup powdered sugar
  • 1-2 tbsp lemon juice

Instructions

  2. Preheat oven to 350F.
  3. Spray a loaf pan with baking spray and line with parchment paper. Set aside.
  4. Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside.
  5. In a large bowl, combine the sugar and olive and oil. Whisk to combine.
  6. Add eggs and almondmilk and whisk together.
  7. Add lemon juice and vanilla extract and stir to combine.
  8. Add flour mixture and stir just until incorporated.
  9. Fold in zucchini and lemon zest.
  10. Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs. The top of the cake should look dry.
  11. Place the loaf on a cooling rack and cool for 15 minutes. Use the parchment paper to carefully life the cake from the pan. Let cool completely on rack.
  12. Glaze
  13. In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth.
  14. Drizzle the glaze over the cake.
© Laurie