3 Ingredient Fruit Dip

 

Ingredients:

• 8 oz. softened cream cheese
• 13 oz. jar Marshmallow Creme
• splash of vanilla

Just mix the above ingredients together until combined and fluffy. This simple fruit dip is so good with any fruit you want to serve it with! My mother-in-law Judy introduced me to this recipe, and it was an instant favorite. 

Roasted Spaghetti Squash

Ingredients

• 1 spaghetti squash
• extra virgin olive oil
• salt and pepper

Instructions

1. Preheat the oven to 400 degrees F.
2. Slice the spaghetti squash in half lengthwise and scoop our the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper. 
3. Place the spaghetti squash cut side down on the baking sheet lined with parchment or foil, and use a fork to poke holes. 
4. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a bit firm. 
5. Remove from the oven and flip the squash so that it's cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash. 

Yellow Rice

 

Ingredients

• 2 C. Water
• 1 C Long Grain Rice rinsed until water is clear
• 2 T. Olive Oil
• 1 tsp. ground Turmeric
• 1 tsp. Garlic Powder
• 1 tsp. Powdered Onion
• 1 tsp. Kosher Salt
• 1/4 tsp. pepper

Instructions

1. Place water in a medium saucepan over high heat until it comes to a boil (or place all ingredients into a rice cooker).
2. Add remaining ingredients and stir well. Cover and reduce heat to low. 
3. Cook for about 12-16 min. until the water had evaporated. Remove from heat. 
4. While off heat, keep covered for about 10 minutes and then fluff with a fork. 

We love making this rice to go along with any Mexican dish!

Sheet Pan Gnocchi & Vegetables

 

Ingredients

• 1 pound gnocchi, thawed if frozen
• 1 pint cherry tomatoes, left whole or halved
• 2 to 3 ears corn, kernels cut off
• 1/2 bunch asparagus, cut into 2-inch pieces
• 1 to 2 small zucchini, cut into half moons
• 1/2 large red onion, diced into bite-size chunks
• 1/3 cup olive oil, divided
• kosher salt
• freshly ground black pepper
• 4 cloves garlic, minced
• 1/2 cup freshly grated Parmesan cheese, for serving
• torn fresh basil leaves, for serving

• Instructions 

• Preheat your oven to 450℉  and line a rimmed metal baking sheet with parchment paper.
• Place the gnocchi, tomatoes, corn kernels, asparagus pieces, zucchini and red onion onto the sheet pan. Drizzle with half of the olive oil and season with salt, pepper and all the chopped garlic. Toss each vegetable separately from each other and rearrange onto the pan.
• Slide the pan onto the middle rack of your oven and roast for 9 minutes. Rotate the pan halfway and continue to roast for 9 more minutes.
• Remove, toss and gently press on the cherry tomatoes so they release their juices. Serve with a little extra drizzle of olive oil,  Parmesan cheese and torn fresh basil.

This tastes amazing with vegetables from the garden! Super quick and delicious.

Egg Roll in a Bowl

Ingredients

• 2-3 teaspoons sesame oil (divided, add more if needed)
• 1 pound ground turkey 
• 1/2-1 cup diced yellow onion
• 1 red bell peppers (cored and sliced thin)
• 3 teaspoons fresh grated ginger
• 2 cloves garlic minced 
• 6 Cups shredded cabbage
• 1 cup sliced or shredded carrots
• ¼ cup coconut aminos or low sodium soy sauce (add more if desired)

Instructions

• Saute onion. Add 1-2 teaspoons oil to a large skillet and heat over medium heat. Add 1/2 cup onions and cook for 2 minutes. Add 3 teaspoons grated ginger and 2 teaspoons minced garlic and cook and additional minute.
• Add meat. Add 1 1/2 pounds ground turkey to the pan and break up with a spoon as it cooks and remove any extra grease. Season with salt and pepper. You can add in a little soy sauce here for extra flavor too. Once cooked through, remove to a plate lined with paper towel.
• Add remaining veggies. Next add the remaining sesame oil to the pan, along with 2 bell peppers, cabbage ,,and carrots. Cook for 3-5 minutes and then add the turkey back in along with 1/4 cup coconut aminos or soy sauce and stir together. Season with salt and pepper to taste.
• Serve over rice. We like to add sweet and sour sauce and wanton strips.

My sister told me about this recipe and I love that it's pretty simply to make, and tastes so good!

Banana Blueberry Muffins

 Ingredients

• 1/4 cup butter room temperature
• 1/4 cup plain yogurt
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 2 eggs
• 1 3/4 cups flour I usually use half white and half wheat
• 1/4 cup quick oats 
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 ripe bananas
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 1 cup frozen or fresh blueberries

Instructions

1. Preheat oven to 375 degrees. Grease a muffin pan or line with muffin cups.


2. In the bowl of a stand mixer, beat together the butter, yogurt and both sugars until light and fluffy. Add the eggs and beat until well combined.
3. Pour the flour on top of the sugar mixture, then add the oats, baking soda, and salt on top. Mix for just a few seconds.
4. Add the bananas and run the mixer for a few seconds, then add the milk and vanilla and mix just until combined.
5. Pour in the blueberries and run the machine for a few seconds to evenly distribute them.
6. Divide the batter evenly among the muffin cups and bake for 28 minutes until the tops are golden brown.
7. Cool for 10 minutes and then remove from pan.

 I love making these muffins whenever my bananas get too ripe. I got this recipe from the Every Day Reading Blog.

Chickpea Curry

INGREDIENTS

• 2 teaspoons extra-virgin olive oil (or coconut oil)
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons curry powder
• 1 (14.5 oz.) can diced fire-roasted tomatoes, drained
• ¾ cup plain Greek yogurt 
• ½ cup coconut milk 
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 (15 oz.) can chickpeas, rinsed and drained
• 2 cups fresh baby spinach
• 1 cup green peas 

INSTRUCTIONS

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and sauté for 4-5 minutes, until softened. Add garlic and sauté another 30 seconds.
3. Stir in curry powder, diced tomatoes, Greek yogurt and milk. (Tip: reduce heat or remove from heat to add the milk and yogurt to prevent curdling.) Season with salt & pepper.
4. Bring to a low simmer and cook for 2-3 minutes, stirring occasionally, until slightly thickened.
5. Stir in chickpeas, spinach and peas until warmed through and spinach is slightly wilted, 1-2 minutes.
6. Serve  over rice with chopped cilantro, chopped peanuts, and a squeeze of fresh lime. 

I love this quick, easy meal. I got this recipe from my friend Melissa Parr. I will sometimes put chicken in this dish because Andy loves it with meat.