Oatmeal Sandwich Bread

 Ingredients

-1 C Old-Fashioned Oats

-3 C Boiling water

-1 1/2 T active dry yeast

-2 tsp Kosher salt

-2 T Olive oil

-1/2 C Honey

-2 C whole-wheat flour

-5 C all purpose flour

1. In a bowl of a mixer, put the cup of oats and pour the boiling water over them . Let them sit for one hour. 
2. After one hour, sprinkle the yeast, salt, and olive oil over the top. Add the honey and mix. Mix in the whole-wheat flour, and then 2 cups of all purpose. Mix in 2 more cups of flour  half a cup at a time. 
3. Turn the dough out onto a floured surface for kneading. Use the final cup of flour to add to the dough whenever it gets sticky. Knead for five full minutes until dough has absorbed most of the final cup of flour and feels smooth. Place in a bowl and allow to rise for one hour. 
4. Butter two loaf pans and heat the oven to 350 degrees F. After the hour has passed, turn dough onto the counter, cut in half, and place each half in a bread pan. Allow to rise another 30 min.
5. Bake at 350 degrees F. for 33 minutes. Remove bread from the oven and allow to sit five minutes before turning loaves out and letting cool on a rack. 

This bread is simple to make, and is awesome for sandwich bread, just as its name says. 

Sheet Pan Hash Browns & Eggs

Instructions

1. -20 oz uncooked refrigerated hash-browns 

   1 T Olive oil

   1 small thinly sliced Red onion

   1/2 tsp Garlic powder

   1 tsp Kosher salt

   Black pepper to taste 

   6 Eggs

   6 item

   3/4 C shredded cheddar cheese

   2 T chopped Chives

   
   

   Preheat the oven to 425°F. Line a large sheet pan with parchment paper and lightly coat with cooking spray.

2. In a large bowl, toss the potatoes, oil, onion, garlic powder, salt, and black pepper until well combined. Spread into an even layer on the prepared pan.
3. Bake the potatoes until the edges begin to brown, 25 to 30 minutes. Lower the oven temperature to 400°F. Using a spoon, make 6 wells in the potatoes and crack 1 egg into each well. Return the pan to the oven. Bake for 8 to 9 minutes more for runny yolks or 10 to 12 minutes more for firmer yolks.
4. Sprinkle the cheese over the potatoes. Return the pan to the oven to melt the cheese, about 30 seconds. Before serving, garnish the hash browns and eggs with the chives.
5. This is an easy and quick breakfast that we love!

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. We love to serve it with grilled chicken or salmon.

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!