Mexican Corn Salad opt

Mexican Street Corn Salad

Mexican Street Corn Salad

Who doesn't love that authentic flavor from a buttery cob of corn roasted on the open flame of the grill and smothered with chili powder, lime and, Cotija cheese? This pretty corn salad is reminiscent of a crisp bite off a cob but so much easier to make. It will be a great addition to your next summer barbecue or on a simple taco Tuesday. The recipe is below. Enjoy!

Ingredients
  

  • 2 Ears of Corn
  • 1/2 Jalapeno Finely Diced
  • 1/2 Poblano Pepper Finely Diced
  • 1/4 Cup Minced Red Onion
  • 1/3 Cup Chopped Cilantro
  • 1 Clove Minced Garlic
  • 1/4 Cup Chopped Green Onions
  • 1/3 Cup Cotija or Feta Cheese

Dressing

  • 1 Tablespoon of Mayonnaise
  • 1/2 Tablespoon of Olive Oil
  • Juice from 1 Entire Lime
  • 1/2 Tablespoon of Sour Cream
  • 1/3 Teaspoon of Chili Powder
  • 1/4 Teaspoon of Salt
  • 1/4 Teaspoon of Cayenne Pepper Optional

Instructions
 

  • Husk the corn and wash in cold water
  • Place directly on the grill grate over medium high heat
  • Roll the corn as it begins to lightly brown
  • Once the corn is charred lightly on all sides and you can easily prick it with a fork. you should still have juice from the kernel. Remove it and plunge it into an ice water bath.
  • Holding the corn stock, slice away the kernel from the cob in long strokes of your knife. I found doing this sideways was less messy than holding the cob straight up and down.
  • Break the kernels up in the bowl with your hands.
  • Add all the ingredients with the exception of the cheese. Mix, them add the cheese turning the salad with one or two turns of a spoon.
  • Mix the dressing and place in the refrigerator along side the salad until ready to serve.
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Ooey Gooey Cinnamon opt

Ooey Gooey Cinnamon Rolls

Ooey Gooey Cinnamon Rolls

These gooey sticky buns are perfect for a rainy weekend morning, Enjoy their sweet-savory goodness while sipping on a hot cup of coffee and catching up on the latest news. There is only one warning, if you post on social media, you may hear the doorbell ringing. Your friends may all want to share in your sweet morning moment.

Ingredients
  

Dough

  • 1 Cup Milk
  • 2/3 Cup Sugar
  • 2 Packages of Dry Yeast
  • 1 Stick of Unsalted Butter softened
  • 2 Eggs room temperature
  • 1/2 Teaspoon salt
  • 4.5 Cups All-purpose Flour

Bottom

  • 1- 1/3 Cups Pecans or Walnuts
  • 1 Stick of Unsalted Butter
  • 2/3 Cup Light Brown Sugar
  • ½ Cup Milk
  • ½ Teaspoon Orange Extract
  • 1/3 Cup Maple Syrup
  • 1/4 Teaspoon Salt

Filling

  • 1/4 Cup Butter softened
  • 1/2 Cup Light Brown Sugar
  • 1-1/2 Teaspoons Ground Cinnamon
  • ½ Teaspoon Pumpkin Pie Spice

Instructions
 

Dough

  • Warm milk in the microwave for 1 minute
  • Add milk, yeast, and sugar in stand mixer cover with a warm damp towel for 15 min.
  • Add butter eggs and salt and mix with the dough hook for 2-3 minutes.
  • Add flour ½ cup at a time on low speed, scraping down the sides of the bowl as needed. Don't use the extra half cup if it doesn't need it. The dough should be sticky but not gluey.
  • Turn over on floured work surface, knead approximately 15 times.
  • Roll into a ball and placed in an oiled bowl to let double in size cover with cling wrap and then with a towel for 3hrs.

Bottom

  • While your dough is proofing let's toast the pecans lightly in a hot pan (high heat)  or oven/ 400 degree/ oven for 2-3min.
  • Grease a glass oven-safe dish min of 9"x12" using butter or nonstick spray.
  • Place toasted pecans on the greased dish.
  • In a small saucepan combine a stick of butter, milk, syrup, salt, and extract bring to simmer and cook for 5 min on low. Sugar and milk will reduce down.
  • Let cool and pour over pecans.

Assembling and Setting

  • Dump the proofed bread onto a lightly floured surface and roll dough approximately 9" x 18" and should be ¼ thick. Rub softened butter all over the dough, mix sugar and spices together then sprinkle all over the butter.
  • Start rolling the pastry from the top-down closer to your body. On last roll pinch together and on pinched end roll flat on that side. Make 12- 14  even cuts and place on top of the pecan mixture.
  • Place the parchment paper on top of rolls and cover in cling wrap and refrigerate overnight. Uncover next morning let it come up to room temperature 1-½ hrs and then bake 375 for 30 min. Until the top is golden brown.
  • Let cool for 5 min and then flip the entire pan of rolls onto a sheet pan lined with parchment. Be very careful the tiniest drop or sugar will burn. Enjoy ….

Notes

I encourage you to perhaps indulge them all at once and use this recipe as an inspiration for a lovely brunch get together. To accompany the star of the show, with these sticky buns you could make a light Tomato Caprese Frittata, a Spinach Salad with Pear and Bacon, and make your own Easy Pumpkin Spice Coffee Creamer to accent the "Autumness" of the meal. Yes, we know that is not a real word and I did not mean Awesomeness." Your friends will love that you pampered them and who doesn't want a bit of pampering these days?
These rolls must be made a day ahead of time and placed in the refrigerator to come together properly
 
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Zucchini Lasagna

Zucchini Lasagna Recipe

Zucchini Lasagna

The way we like our zucchini lasagna includes a little bit of pasta. So it is not carb-less it is simply low carb. This makes a healthier version of a traditional lasagna.
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Course Dinner
Cuisine Italian
Servings 8
Calories 444 kcal

Equipment

  • 1 Lasagna Pan
  • 1 Skillet
  • 1 Stock Pot
  • 2 Mixing Bowls

Ingredients
  

  • 2 Zucchini
  • 10 Lasagna Noodles
  • 1 Lb Ground pork
  • 1 Cup Spinach
  • 1 Cup Ricotta Cheese
  • 1 Cup Mozzarella Cheese
  • 3 Ounces Provolone Cheese
  • 1.5 Cups Tomato Sauce
  • 1 Onion
  • 1/2 Cup Mushrooms
  • 1/8 Cup Parsley
  • 1 Cup Peppers
  • 2 Garlic

Instructions
 

  • Start a stock pot of boiling salted water on the stove tor the lasagna noodles
  • Add the sausage to a hot skillet
  • Brown the sausage
  • Once the sausage has browned add the peppers and onions
  • When the peppers and onions are glistening you can add the mushrooms and the garlic
  • You water should be boiling in the pot now so add your lasagna noodles
  • Par cook the lasagna noodles they should be just bendable, do not overcook
  • Remove them carefully and place into a large mixing bowl
  • Remove the meat mixture from the skillet and place into another bowl
  • Pre-heat the oven to 350 degrees F
  • Add a small amount of sauce to the lasagna pan
  • Add in the 1st layer of noodles
  • Add dollops of ricotta so it will spread easily
  • Add some of the provolone and shredded mozzarella cheese
  • Add some of the meat mixture
  • Layer some spinach and zucchini
  • Add some sauce
  • Repeat until you have no more room or until you run out of ingredients
  • Add noodles and zucchini to the top layer
  • Top with sauce and cheese Add salt and pepper
  • Cover with aluminum foil and cook for 60 minutes uncover for another 10 minutes or until the lasagna reaches an internal temperature of 165 degrees F

Video

Notes

How you layer is up to you. As long as you add the sauce with noodles  to the bottom and end up with some noodles for the top. 
This makes 2 medium sized lasagnas 
This dish freezes well so make at least two others

Nutrition

Calories: 444kcalCarbohydrates: 34gProtein: 25gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 451mgPotassium: 664mgFiber: 3gSugar: 5gVitamin A: 1126IUVitamin C: 31mgCalcium: 256mgIron: 2mg
Keyword low carb
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Zucchini-Bread

Zucchini Bread

Zucchini Bread

What a great way to get some greens in on your first meal of the day! This bread is so flavorful!
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 9
Calories 294 kcal

Equipment

  • 1 Loaf Pan 8x4
  • Measuring Cups
  • Measuring Spoons
  • Whisk
  • 2 Bowls

Ingredients
  

  • 1.5 Cups Zucchini 1 large or 2 small zucchini
  • 1/4 Cup Sugar
  • 3/4 Cup Brown Sugar
  • 1/2 Cup Vegetable Oil
  • 2 Eggs
  • 1 Tsp Vanilla Extract
  • 1.5 Cups Flour
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Baking Powder
  • 2 Tsp Ground Cinnamon
  • 1/2 Tsp Salt

Instructions
 

  • Preheat Oven to 350F
  • Spray a 8X4 loaf pan with cooking spray or grease all over with butter
  • Wash your zucchini
  • Grate your zucchini leaving the skins on
  • In a large bowl combine 1/4 cup sugar
  • Add the 3/4 brown sugar
  • Add the 2 tsp of cinnamon
  • Add the 1/2 tsp baking soda, 1/2 tsp baking powder, and the 1/2 tsp of salt
  • Add the cup and a half of flour
  • Whisk together making sure you do not have any large lumps of sugar
  • Add the eggs
  • Add the oil
  • Add the vanilla
  • Stir well until you see no more dry ingredients
  • Add the zucchini and Fold into the mix
  • Pour the batter into the loaf pan
  • Bake for 90-95 minutes until done
  • at 90 minutes Insert a tooth pick into the middle of the bread, it should come out clean. If not, return to the oven and cook for 5 more minutes and repeat the toothpick test. If you are using a 9X5 Loaf Pan check it at 55 mins
  • Cool in the pan for at least 15-20 minutes before flipping on to a cooling rack

Video

Notes

You can add nuts or chocolate chips as a variation 
To reheat we like to place in a pan or toaster oven with a pad of butter 

Nutrition

Calories: 294kcalCarbohydrates: 41gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 36mgSodium: 235mgPotassium: 117mgFiber: 1gSugar: 24gVitamin A: 95IUVitamin C: 4mgCalcium: 45mgIron: 1mg
Keyword breakfast, dessert, family, Sweet
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White chili stuffed Peppers

White Chicken Chili Stuffed Bell Peppers

White Chicken Chili Bell Stuffed Peppers

What a great way to repurpose leftover or frozen leftover white chicken or turkey chili. These stuffed peppers are so delicious they will become a staple on your meal prep menu.
Prep Time 5 minutes
Cook Time 25 minutes
Par Cook 3 minutes
Total Time 33 minutes
Course Dinner
Cuisine Mexican
Servings 3
Calories 290 kcal

Equipment

  • Roasting pan
  • microwave

Ingredients
  

  • 2 Servings Chicken Chili
  • 1/2 Cup Cheddar Cheese
  • 1 Can Black Beans
  • 3 Bell Pepper

Instructions
 

  • Remove the previously made chili from the freezer 24 hour before making these keep in the refrigerator to defrost until ready to use.
  • Preheat the oven to 350 degrees F
  • Wash the bell peppers
  • Cut the bell peppers in half
  • Remove the membrane and seeds
  • Par cook the peppers in the microwave 3 minutes on high
  • Place thawed chili in a bowl and gently fold in the black beans
  • Stuff the peppers with the mixture
  • Top with the cheddar cheese
  • Bake for 25 minutes until temp reaches 165 F

Video

Nutrition

Calories: 290kcalCarbohydrates: 27gProtein: 13gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 123mgPotassium: 565mgFiber: 10gSugar: 5gVitamin A: 3920IUVitamin C: 152mgCalcium: 167mgIron: 2mg
Keyword chicken, Repurpose Leftovers
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Vegetarian-Carrot-Soup-

Vegetarian Carrot Ginger Soup

Vegetarian Carrot Ginger Soup

This hearty creamy soup will fill your tummy and excite your taste buds. This is the perfect soup for those who eat vegetarian or vegan because the soup is made without meat or meat stock and you can make it completely without dairy.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Lunch
Cuisine American
Servings 4
Calories 164 kcal

Equipment

  • 1 Immersion Blender
  • 1 Stock Pot
  • 1 Cutting Board

Ingredients
  

  • 2 Tbsp Butter
  • 1 lb Carrot
  • 1/2 Onion
  • 1 Cup Celery
  • 1 Potato
  • 1 Tbsp Ginger Root
  • 1 Clove Garlic
  • 32 Ounces Vegetable Stock
  • 1 Tsp Black Pepper
  • 1/2 Tsp Ground Nutmeg
  • 1 Bay leaf

Instructions
 

  • Wash the carrots
  • Wash the potato
  • Wash the celery
  • Chop the celery
  • Rough cut the onions
  • Peel the carrots
  • Peel the potato
  • Chop the carrots
  • Peel and mince the ginger
  • Peel and chop the garlic
  • Melt the butter in a stock pot
  • Add the celery
  • Add the onions
  • Cook until onions are starting to glisten
  • Add the ginger
  • Once the celery has started to glisten add the garlic
  • Add the carrots and potato
  • Add the bay leaf
  • Add the nutmeg
  • Add the vegetable stock
  • Cook until carrots will break apart on the side of the pan when pressed with a fork or spoon
  • Remove the bay leaf with a slotted spoon
  • Use an immersion blender to blend all the soup until it is smooth and creamy with no lumps

Video

Notes

We made ours with real dairy butter- which is non-vegan. Our dish is vegetarian. If you are making this for a vegan make sure to use vegan butter.
If you are concerned with sodium, you can use your own vegetable stock or purchase low sodium stock. 
If you do not have an immersion blender you can let the soup cool for 20 minutes and add it to a food processor or blender- be careful this will still be very hot. 
This soup freezes and reheats well so you can double the recipe and have some ready to go. 

Nutrition

Calories: 164kcalCarbohydrates: 26gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 15mgSodium: 1060mgPotassium: 692mgFiber: 5gSugar: 9gVitamin A: 19720IUVitamin C: 19mgCalcium: 63mgIron: 1mg
Keyword budget, Dinner, family, Soup, tasty, vegetable, Vegetarian
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Turkey Shepherds Pie

Turkey Shepherds Pie w/ Sweet Potato

Turkey Shepherds Pie w/Sweet Potato

We discovered this healthier version of shepherds pie in Vivian Howard's cookbook and never looked back. It is a hearty dish that can be made up ahead of time and baked in the oven later that evening. You can even freeze and reheat the leftovers in the microwave.
Prep Time 12 minutes
Cook Time 1 hour
Total Time 1 hour 12 minutes
Course Dinner
Cuisine American
Servings 4
Calories 484 kcal

Equipment

  • 1 Baking Dish or Casserole Dish
  • 1 Potato Masher

Ingredients
  

  • 2 Sweet Potatoes Large
  • 1/8 Cup Brown Sugar
  • 2 Tbsp Butter
  • 1/4 Cup Parmigiano Reggiano Cheese
  • 1.5 Lbs Ground Turkey
  • 1 Cups Green pepper
  • 1 Onion
  • 1 Cans French Style Green Beans
  • 3 Ounces Tomato Paste
  • 1 Tbsp Olive Oil
  • 1 Tsp Salt
  • 1 Tbsp Garlic
  • 1 Tsp Chipotle Powder
  • 1 Tsp Paprika
  • 1 Tsp Ground Turmeric
  • 1 Tsp Ground Cumin
  • 4 Ounces Water

Instructions
 

  • Preheat the oven to 350F
  • Wash the sweet potato
  • Peel the sweet potatoes and cut into 2 inch cubes
  • Place potatoes in a medium saucepan and cover with salted water
  • Bring to a boil you will reduce and simmer until potatoes are very tender
  • In the meanwhile chop the peppers
  • Chop the onions
  • Chop the garlic
  • Add the olive oil to a frying pan on medium heat. Once it's hot add the onions and peppers until glistening then add the garlic
  • Cook until you smell the garlic (approx. 1 minute) remove all the veggies from the heat and place into a bowl
  • Brown the ground turkey (you may have to add in a little more oil to the pan)
  • Add in the brown sugar and the spices to the meat
  • Once browned add in the tomato paste
  • Add the water
  • Taste and decide if the mixture needs any more spice
  • Let cook until it reduces into a thicker sauce consistency
  • Drain the potatoes and return them to the pot
  • Add the butter and mash them
  • Add the turkey mixture to a casserole dish or a aluminum foil baking pan
  • Layer the green beans on top
  • Add dollops of sweet potato so that it will spread evenly
  • Spread the mashed sweet potato evenly on the top
  • Sprinkle with the grated cheese ( you may add more butter if you prefer)
  • Bake for 1 hour uncovered

Video

Notes

You can substitute corn for the green beans
Add mushrooms for extra flavor 
Serve with a little hot sauce if you want to spice it up 

Nutrition

Calories: 484kcalCarbohydrates: 44gProtein: 47gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 113mgSodium: 1068mgPotassium: 1400mgFiber: 8gSugar: 18gVitamin A: 17406IUVitamin C: 50mgCalcium: 175mgIron: 4mg
Keyword budget, Dinner, Fall Meal, Filling, freezer meal
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Turkey Grit Bowls1

Turkey Grit Bowl Recipe

Turkey Grit Bowls

We used to order these hearty little breakfast bowls full of our favorite comfort foods, from a little cafe near our house. They were a special Sunday morning treat. When we moved away, we had to learn how to create them ourselves and we we think we nailed it! The turkey sausage and poached eggs are a healthy balance with the filling grits that are steeped in chicken broth.
Prep Time 5 minutes
Cook Time 25 minutes
Course Breakfast, Brunch
Cuisine American
Servings 5
Calories 553 kcal

Equipment

  • 1 Fryng Pan
  • 1 Large Bottom Stock Pot
  • 1 Sauce Pot
  • 1 Cutting Board

Ingredients
  

  • 2 Cups Grits
  • 4 Cups Chicken Stock
  • 1 Onion
  • 1 Lb Turkey Sausage
  • 1 Bouillon Cube
  • 1 Garlic Clove
  • 1 Tsp Red Pepper Flake
  • 1/2 Tsp Garlic Powder
  • 1/2 Tsp Onion Powder
  • 1 Tbsp Olive Oil
  • 1/8 Tsp Salt
  • 1 Tbsp White Vinegar
  • 5 Eggs
  • 2 Tbsp Parmesan Cheese

Instructions
 

The Turkey Sausage Mixture

  • Rough cut the onion
  • Minced the garlic
  • In a medium frying pan add the olive oil and place over medium heat
  • Add the onion and then the garlic, cook until translucent do not burn the garlic
  • Once they translucent remove the onions and garlic from the frying pan and set aside
  • Add the turkey meat to the hot frying pan
  • Use a wooden spoon or spatula to split it open and break it apart so that it can brown in pieces
  • Add the red pepper flake
  • Add the onion and garlic powder
  • Cook until browned well but not burnt
  • Once browned add the onions and garlic back in to the pan and stir for a few minutes
  • Remove from the heat and set aside

The Grits

  • Meanwhile, heat the chicken stock in a medium sauce pot Add a pinch of salt.
  • Once the chicken stock is simmering reduce the heat and slowly add the grits. Slowly is important or the grits will boil up and over the pot
  • Once the grits have come to a boil reduce the heat to low and cover
  • Stir the grits every few minutes do not let them stick to the bottom on the pan
  • If your grits are getting to thick you may add additional chicken stock or water to the pan. This is where you will need to add the bouillon cube They should be the a light watery consistency until the are completely done and ready to serve
  • Once your grits are done add 1 tablespoon of the parmesan cheese and if you prefer some black pepper
  • You are ready to drop the eggs in the water

The Eggs

  • Fill a large frying pan or wide bottom pot water
  • Place over med high heat
  • Add the vinegar
  • Once it has come to a full boil, reduce the heat crack the eggs and carefully add them on at a time
  • While the eggs are cooking fill the bowls with your grits and sausage so that when the eggs are ready to your desired temperature, you can be ready to drop them on the top of the grits and sausage
  • Top each bowl with a little grated parmesan cheese
  • You can make bowls up without the eggs to be used over the next few days for meal prep. It is good to eat reheated with or without the egg.
  • Make sure when you reheat any food you must reach a temp of 165 degrees F

Video

Nutrition

Calories: 553kcalCarbohydrates: 60gProtein: 34gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 239mgSodium: 1110mgPotassium: 636mgFiber: 2gSugar: 5gVitamin A: 580IUVitamin C: 4mgCalcium: 81mgIron: 3mg
Keyword breakfast, brunch, egg
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opt Sweet Pot Pie

Sweet Potato Pie

Sweet Potato Pie

We prefer a southern sweet potato pie over a traditional pumpkin pie. Perhaps it is because the sweet potato pie does not have all the added spice. This pie is sweet, more dense, and less custardy than a pumpkin pie. You can make the potatoes ahead of time which is a great meal prep.
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Dessert, Entertaining, Party
Servings 8
Calories 319 kcal

Equipment

  • 1 Pie Pan
  • 1 Pie Shield
  • 1 Mixing Bowl
  • 1 Rubber Spatula
  • 1 Baking Dish

Ingredients
  

  • 2 Ea Sweet Potatoes Large
  • 1/2 Cup Butter
  • 1/4 Cup White Sugar
  • 1/2 Cup Brown Sugar
  • 1/2 Cup Evaporated Milk
  • 2 Ea Eggs Beaten
  • 1/2 Tsp Ground Cinnamon
  • 1 Tbsp Vanilla Extract
  • 1 9 in Pie Crust

Instructions
 

Preparing the Sweet Potatoes

  • Preheat the oven to 400 F
  • Wash and scrub the potatoes and dry them with a paper towel
  • Rub them in olive oil and sea salt and place into an oven safe dish or pan
  • Bake for an hour or more depending on their size. When you can prick them with a fork and they are soft all the way through they are done.
  • Remove from the oven and set aside to cook until you can handle them to peel
  • If you are making them ahead of time let sit out to cool no longer than 2 hours and refrigerate until you are ready to mix the filling
  • Peel and mash the potatoes and set aside into a mixing bowl

The filling

  • If you are using hot/warm potatoes add the butter right in and it will melt
  • If you are using premade cooled potatoes melt you butter and add it to the potatoes
  • Add the sugars, cinnamon, and the vanilla to the potatoes
  • Add the beaten eggs and evaporated milk
  • Mix all the ingredients until combined

The Pie

  • Preheat the oven to 350F
  • If you make your own pie crust, kudos to you, we are not that advanced in this recipe. However if you make your own pie crust, you likely are not even reading this far in the recipe. Lol
  • Using store bought refrigerated dough , Unroll the pie dough and spread out evenly in the pie dish. You may work with the crust a little to ribbon it, shape it, or make fork marks along the edge.
  • Pour the filling into the pie from the middle point, and spread evenly with a rubber spatula.
  • Cover your crust with a pie shield
  • Bake approximately one hour (varies depending on the size of your potatoes), You will know you can remove it when the middle of pie is set, It no longer jiggles.
  • Let this pie cool for at least one hour before serving
  • Slice and serve with whipped topping

Nutrition

Calories: 319kcalCarbohydrates: 34gProtein: 3gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 36mgSodium: 215mgPotassium: 98mgFiber: 1gSugar: 21gVitamin A: 430IUVitamin C: 0.3mgCalcium: 62mgIron: 1mg
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Sweet Potato Pancakes

Sweet Potato Pancakes

Sweet Potato Pancakes

When you make baked sweet potatoes for dinner simply make 1 extra for this meal prep hack. Your household will thank you for these amazing pancakes. You will be glad of how easy it comes together without the extra step of having to cook the sweet potato when making these. They are so yummy! My husband thinks they taste like Christmas.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Breakfast, Brunch
Cuisine American
Servings 9
Calories 463 kcal

Equipment

  • 1 Whisk
  • 1 Spatula
  • 2 Mixing Bowls
  • 1 Ice cream Scoop
  • 1 Griddle

Ingredients
  

  • 1 Medium Sweet Potato Pre cooked-leftover baked
  • 1 Tsp Kosher Salt
  • 3/4 Tsp Ground Cinnamon
  • 1/4 Tsp Ground Nutmeg
  • 1/4 Tsp Ground All Spice
  • 1/4 Tsp Ground Cardamon
  • 1/4 Tsp Ground Ginger
  • 1/3 Cup Brown Sugar
  • 1 Cup White Sugar
  • 1 Cup Vegetable Oil
  • 3 Eggs
  • 1 1/2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1 3/4 Cups All Purpose Flour
  • 1 Cup Water

Instructions
 

  • Peel the leftover sweet potato and add it to a large mixing bowl
  • Mash the potato with a fork
  • Mix all your spices together and add to the bowl with the sweet potato
  • Add the brown sugar, white sugar, and oil to the same bowl and mix
  • Add the Eggs
  • Add the Water (depending on the size of your potato a little less or more water may be needed for consistency, so add it a 1/4 at a time) and Mix
  • Whisk the baking soda baking powder and flour together
  • Add the flour mixture to the wet ingredients mix till well incorporated
  • Prepare the griddle with cooking spray on medium high heat
  • Using the ice cream scoop add the mixture to the griddle
  • Once bubbles start to form on the pancakes they are ready to flip
  • Cook until desired color

Video

Notes

Makes 18 pancakes
Serving size based on 2 pancakes 
In the video we made muffins and then used the rest of the batter to try out sweet potato pancakes. We have the recipe for that one also. Yummy! 
We added milk to our batter in the video, but have decided water would cut the batter, just as well, so in the interest of calories we used water to replace milk. 
Also we have found that adding the baking soda and baking powder to the flour and whisking them together works best- so we have altered the instructions and advise using two mixing bowls; which in the original video we did not. 
Either way they have been made these were so tasty they have been added to our Fall Meal Prep Rotation. 

Nutrition

Serving: 2eaCalories: 463kcalCarbohydrates: 54gProtein: 5gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 14gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 55mgSodium: 429mgPotassium: 145mgFiber: 2gSugar: 31gVitamin A: 3643IUVitamin C: 1mgCalcium: 69mgIron: 2mg
Keyword Mealprephack
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Sweet Potato Muffins

Sweet Potato Muffins

Sweet Potato Muffins

When you make baked sweet potatoes for dinner simply make 1 extra for this meal prep hack. Your household will thank you for these amazing muffins and pancakes. You will be glad of how easy it comes together without the extra step. They are so yummy! My husband thinks they taste like Christmas.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 18
Calories 232 kcal

Equipment

  • 1 Large Muffin Tin 18 Cup
  • 1 Whisk
  • 1 Spatula
  • 2 Mixing Bowls
  • 1 Ice cream Scoop
  • 18 Cup Cake Liners

Ingredients
  

  • 1 Medium Sweet Potato Pre cooked-leftover baked
  • 1 Tsp Kosher Salt
  • 3/4 Tsp Ground Cinnamon
  • 1/4 Tsp Ground Nutmeg
  • 1/4 Tsp Ground All Spice
  • 1/4 Tsp Ground Cardamon
  • 1/4 Tsp Ground Ginger
  • 1/3 Cup Brown Sugar
  • 1 Cup White Sugar
  • 1 Cup Vegetable Oil
  • 3 Eggs
  • 1 1/2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1 3/4 Cups All Purpose Flour

Instructions
 

  • Preheat Oven to 350F
  • Line muffin tin with cupcake liners
  • Peel the leftover sweet potato and add it to a large mixing bowl
  • Mash the potato with a fork
  • Mix all your spices together and add to the bowl with the sweet potato
  • Add the brown sugar, white sugar, and oil to the same bowl and mix
  • Add the eggs and mix
  • Whisk the baking soda baking powder and flour together
  • Add the flour mixture to the wet ingredients mix till well incorporated
  • Using the ice cream scoop add the mixture to the muffin tins, filling to approximately 3/4 of the way full.
  • Bake for 20 minutes and set aside to cool

Video

Notes

Makes 15-18 Muffins 
Serving size based on 1 Muffin 
In the video we made a 15  muffins and then used the rest of the batter to try out sweet potato pancakes. We have the recipe for that one also. Yummy! 
We added sugar to the tops of the muffins in this video but have since made them without the sugar added to the top and they are delicious without the extra step, That is why we left that step out of the instructions. 
Also we have found that adding the baking soda and baking powder to the flour and whisking them together works best- so we have altered the instructions and advise using two mixing bowls; which in the original video we did not. 
Either way they have been made these muffins were so tasty they have been added to our Fall Meal Prep Rotation. 

Nutrition

Calories: 232kcalCarbohydrates: 27gProtein: 2gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 27mgSodium: 214mgPotassium: 73mgFiber: 1gSugar: 16gVitamin A: 1821IUVitamin C: 0.3mgCalcium: 34mgIron: 1mg
Keyword Fall, Mealprephack, Muffins
Tried this recipe?Let us know how it was!
Strawberry Pancakes

Strawberry Pancakes

Strawberry Pancakes Recipe

Who doesn't love pancakes? The fluffier and crispier on the edges the better right? This recipe is a no fail for the best tasting strawberry pancakes. Add in our strawberry coulis (a fancy name for a strawberry syrup type topping) and you will be in breakfast heaven!
Prep Time 6 minutes
Cook Time 6 minutes
Total Time 12 minutes
Course Breakfast, Brunch
Cuisine American
Servings 3
Calories 316 kcal

Equipment

  • 2 Mixing Bowls
  • 1 Whisk
  • 1 Griddle or Large Skillet
  • 1 Spatula
  • 1 Mixing Spoon

Ingredients
  

  • 1 Cup Flour
  • 1 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 2 Tbsp White Sugar
  • 3/4 Cup Milk
  • 2 Tsp White Vinegar
  • 1 Tbsp Vanilla Extract
  • 1 Ea Egg
  • 2 Tbsp Butter
  • 1 Cup Strawberries

Instructions
 

  • In one mixing bowl mix the milk and vinegar and let is set for 3-4 minutes
  • Melt the 2 Tbsp of butter and set aside to cool slightly
  • In another mixing bowl add all your dry ingredients, the flour, baking powder, baking soda, salt, and sugar.
  • Whisk them together this will add air into the mix that helps your pancakes to fluff
  • Add to the dry ingredients, the butter, vanilla, milk mixture and then last the egg
  • Stir until everything is combined, you willl still have some lumps that is okay in pancake batter
  • Spay your pan or griddle with cooking spray
  • Heat your pan or griddle on high heat
  • Drop a pad of butter in the middle
  • Once the butter is sizzling lower the heat to med-high
  • Using a ladle or ice cream scoop drop the batter into the hot pan and leave room to be able to flip the cakes
  • Place some sliced strawberries into the uncooked side
  • Once you see bubbles start to form in the cakes, check the bottoms and flip over
  • To make sure your cake is cooked all the way through gently pat the middle of the cake, it should be slightly springy not mushy

Video

Notes

Here is the link to the Strawberry Coulis Topping 
 
To cut calories you may substitute the sweetener. 
You may also want to increase the protein with a little vanilla protein powder
To make this even more appealing to children you can add chocolate chips or some whipped topping ( note you will be adding calories) 

Nutrition

Calories: 316kcalCarbohydrates: 47gProtein: 7gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 29mgSodium: 797mgPotassium: 220mgFiber: 2gSugar: 14gVitamin A: 340IUVitamin C: 28mgCalcium: 171mgIron: 2mg
Keyword breakfast, budget, Vegetarian
Tried this recipe?Let us know how it was!