Monday, July 18, 2016

Cheesy Burger Macaroni Skillet Dish

Here's a dinner my family enjoyed, with no complaints! It's a take off the boxed dinners (we once ate many years ago) and now I can make it gluten free so I can still have that comfort food when I crave it. I love that this comes together in no time and that it cooks all in one skillet. Check it out in motion!

Cheesy Burger Macaroni Skillet Dish
adapted from Spend with Pennies

1 lb lean ground beef 1 onion, diced
1 TBL chopped garlic
1 cup beef broth
2 cups milk
1½ cups uncooked (gluten free) elbow macaroni noodles
3/4 cup frozen peas (optional)
1 TBL cornstarch
1 teaspoon each garlic powder, sugar and paprika
Salt and pepper to taste
1 3/4 cups sharp cheddar cheese

In a small bowl combine cornstarch, garlic powder, sugar, pepper, salt and paprika. Set aside.
Brown ground beef (I also S&P mine as it cooks), onion and chopped garlic in a large skillet until browned. Drain off fat. Add milk, broth, macaroni and peas to beef. Stir in cornstarch and spices. Bring to a boil, reduce heat and simmer covered for 12 minutes or until noodles are cooked. Remove from heat and stir in cheese until melted.

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Tuesday, July 12, 2016

Overnight Blueberry Waffle Bake

I treated myself to this breakfast bake while working a long work week. I love my overnight french toast bakes so when I saw this, I thought Hello!! Waffles! How more perfect for a busy week. This came out delicious, I love how the tops of the waffles became crunchy and sweet.

Overnight Blueberry Waffle Bake 
adapted from A Dash of Sanity

10 (gluten free) frozen waffles
1 pint fresh blueberries (or other fresh fruits)
1 ½ cups milk
1 tsp vanilla
4 eggs
½ teaspoon cinnamon
2 tablespoon light brown sugar
Pinch nutmeg

Crumb Topping 
½ cup (gluten free) flour
¼ cup brown sugar
1 tsp cinnamon
Pinch nutmeg
3 tablespoons butter, melted
1 tablespoon maple syrup

½ cup powdered sugar
¼ teaspoon vanilla
2 teaspoons milk

Let waffles sit at room temperature for 5 minutes. Cut waffles in half. In a 9x9 (or which ever they fit best) baking pan place each waffle half cut side down. Pour the blueberries over the waffles, stuff berries in between waffles.

In a bowl combine milk, vanilla, brown sugar, beaten eggs, cinnamon and nutmeg. Whisk until well combined. Pour egg mixture over prepared waffles, lightly press down waffles into the egg mixture, so that each part of the waffle gets wet. Cover and set in the refrigerator overnight.

The next morning, preheat oven to 350'. Make the crumb topping. In a small mixing bowl melt butter in microwave, stir in maple syrup. Add in flour, brown sugar, cinnamon and nutmeg. Mix together until it resembles coarse crumbs. Sprinkle over waffles.

Place uncovered dish in oven and bake 50­-55 minutes. While it is baking make glaze. In a small bowl combine the ingredients and stir together until smooth, set aside. When bake is done, remove from oven and drizzle glaze over the bake. Serve.

I used these gluten free frozen waffle brands. The Full Circle ones I found at Stater Bros. and the Eating Right I found at Albertson's. 

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Thursday, November 19, 2015

Banana Baked Protein Oatmeal

These baked oatmeal bars have been a lifesaver for mornings I'm trying to hurry on my "lunch hour" (I come home from work on my break) while I'm trying to get kids off to school too. I grab a piece from the fridge, nuke it for like 30 seconds and smear with some peanut butter and greek yogurt. Delicious! It's almost like a banana bread. Today I made my 3rd & 4th batch since finding this recipe, I actually doubled it and baked it in a 9x13 (baked for about 40-45 mins), to freeze pieces for later.

Banana Baked Protein Oatmeal
inspired by Southern In Law

1 cup gluten free oats
1/2 cup protein powder
1 tsp baking powder
1 TBL chia seeds
1/4 cup chopped nuts
2 medium bananas
1 TBL vanilla extract
4 large egg whites
1 cup unsweetened plain almond milk
1/2 tsp cinnamon
1/4 tsp ground nutmeg

Preheat oven to 350' and grease an 8x8 (or pie plate) glass baking dish.
In a mixing bowl, mash your banana and add in all of the other ingredients, mix until combined.
Pour oatmeal mix into the baking dish and bake for about 35 minutes, or until cooked through. Once baked, allow to cool slightly before cutting and serving, or serve chilled. Keeps well for a few days or freeze for later.

If desired, serve with peanut butter mixed with greek yogurt as a topping.

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Friday, October 2, 2015

Baked Egg Nests

My new favorite baked egg cups! I've made other egg cupcakes before but when I tried this recipe, this was it! There's a bottom layer of delicious sweet potato, topped with an egg that is soft baked with your favorite add ins on top. I'll eat a couple for breakfast or grab one for a snack, heat it up for 20 seconds and it's good to go! These are a great meal prep idea, because you don't want to fail your food options when you're hungry!

Baked Egg Nests
Lexi's Clean Kitchen

12 eggs
1 medium sweet potato
1 tsp coconut oil
Sea salt and freshly ground pepper, to taste
5 slices bacon, cooked
Blanched veggies of choice (I used asparagus)

Preheat oven to 350 and grease muffin tins extra good!
Grate sweet potato, squeeze out excess water. Mix 1 tsp oil, salt, and pepper with sweet potato. Press a little of the sweet potato mixture into the bottoms of the muffin tin. Bake for 20 minutes then remove muffin tins. Crack egg into the muffin tins over the sweet potato, add a few bacon and veggie pieces. Bake for 20-25 minutes. Allow to cool for a few minutes before removing and serving.
Store in air-tight tupperware in refrigerator, heat u p for 20 seconds in the microwave if desired.

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Wednesday, September 30, 2015

Overnight Protein Oats

 I have been eating these Overnight Protein Oats almost every morning (or for lunch) for like 6 weeks now! I just love them!! If you've never had overnight oats before imagine a delicious breakfast pudding, like a decadent dessert almost, for breakfast! The oats breakdown overnight and adding chia seeds helps thicken it all up into a nice thick consistency. Add your favorite flavors and you almost feel guilty for eating it in the morning! One morning, my son saw my glass all nice and pretty and oohed and ahhed over it, then I mentioned it was oatmeal and he turned his nose up at it lol. They are not big on oatmeal, silly kids. 

I love this in the morning because it will fill me up long enough until lunch. Sometimes I'll have something else for breakfast (for a change) and eat this for lunch! 

Overnight Protein Oats 
inspired by Daily Burn , serves 6

3 Cups gluten free oats
4 Cups unsweetened plain almond milk
2 scoops vanilla protein powder
2 TBL chia seeds
1/2 Cup slivered almonds
3 Cups nonfat plain greek yogurt, set aside
Toppings of your choice, berries, peanut butter, almond butter, bananas, nuts etc.

Combine and stir all ingredients except the greek yogurt in a large bowl. Cover and refrigerate overnight. In the morning, grab a pretty serving dish and add 3/4 Cups of overnight oats, top with 1/2 Cup greek yogurt and topping of your choice. Oats are great in the fridge for up to 6 days.

My favorite flavor is peanut butter or almond butter!

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