Rustic Chickpea Stew with Apricots and Turnip (made in the slow-cooker!)

A really easy, hearty, and flavorful recipe that I served over quinoa. If you're not a fan of turnips (or don't know how you feel about them), this is a great way to try them out. You could also serve over rice or couscous.

From Simple Bites

Ingredients:
~19 oz can chickpeas
~28 oz. can crushed tomatoes or 3 and 1/2 cups homemade tomato sauce
~1 cup apple juice (I had cider on hand and used that instead)
~2 tbs. butter
~1 med. onion, diced
~1 cup diced turnip (we used 2 medium-sized ones that came in our farm tote)
~1/2 cup dried chopped apricots (ALDI has these for a great price!)
~zest of 1 large lemon
~1/2 tsp. ground coriander
~1/2 tsp. salt

1. Combine all ingredients in a slow cooker and stir to combine.
2. Cover and cook on low for 6 hours.
3. Before serving, cook quinoa according to package directions. (I always make mine with chicken stock instead of water for more flavor.) Spoon quinoa into bowls and ladle stew on top.

Greek Skillet Chicken

Delicious Mediterranean flavors. A great meal for any season
or even to feed dinner guests.

From Paula Deen

Ingredients:
~2 lbs. chicken thighs (I used bone-in thighs and removed the skin - ALDI has great chicken prices if you are looking to be more budget-friendly)
~1/2 tsp. salt
~1/2 tsp. black pepper
~1 tbs. olive oil
~(2) 14.5 oz cans Italian style diced tomatoes (we also added some fresh Campari tomatoes that we had in the fridge)
~(1) 4.8 oz. jar pitted kalamata olives
~1/2 cup minced red onion
~2 tsp. minced garlic
~1 and 1/2 tsp. dried oregano
~(1) 10oz. box couscous (I used a Parmesan-flavored one which was delicious)
~1/4 cup crumbled feta cheese

1. Preheat oven to 350. Sprinkle chicken with salt and pepper.
2. In a large dutch oven or ovenproof skillet, heat oil over medium heat. Place thighs, meaty side down, in pan and cook for 8 minutes. Remove from pan and drain excess oil. Add tomatoes, olives, garlic, onions, and oregano to pan and stir to combine.
3. Place pan in oven and bake for 45 minutes or until thighs are fully cooked.
4. Meanwhile, cook couscous according to package directions.
5. Sprinkle chicken dish with feta cheese and serve over couscous.

Quinoa Turkey Chili

We love different types of chili and this was a great addition to our repertoire. Hearty and flavorful.

From Taste of Home

Ingredients:
~1 cup quinoa
~3 and 1/2 cups chicken stock
~1 lb. ground turkey or chicken
~1 large sweet onion, chopped
~1 medium red bell pepper, chopped
~4 garlic cloves, minced
~1 tbs. chili powder
~1 tbs. ground cumin
~1/2 tsp. ground cinnamon
~2 cans black beans
~1 28oz. can diced tomatoes
~1 medium zucchini, chopped
~1 chipotle pepper in adobo sauce, chopped
~1 tbs. adobo sauce
~1 bay leaf
~1 tsp. dried oregano
~1/2 tsp. salt
~1/4 tsp. pepper
~1 cup frozen corn
~1/4 cup minced cilantro
~2 small avocados for topping

1. In a medium-sized saucepan, bring quinoa and 2 cups chicken stock to a boil. Reduce heat, cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from heat and fluff with fork. Set aside.
2. In a soup pot or dutch oven coated with cooking spray, cook the turkey, onion, red pepper, and garlic over medium heat until meat is cooked through and veggies are tender. Drain if there is excess liquid. Stir in chili powder, cumin, and cinnamon and cook 2 minutes longer.
3. Add black beans, tomatoes, zucchini, chipotle pepper, adobo sauce, bay leaf, oregano, salt, pepper, and remaining chicken stock. Bring to a boil then reduce heat, cover, and simmer for 30 minutes. Stir in corn and quinoa and heat through. Discard bay leaf and stir in cilantro.
4. Serve into bowls and top with avocado slices.

Butternut Squash & Parsnip Soup (made in the crock pot!)

This was delicious and uses readily available fall ingredients. Serve with or without the yogurt - it provides a nice extra tang to the soup.

From The Roasted Root

Ingredients:
~1 large yellow onion, chopped (we use a mini food processor - makes it so easy!)
~2 parsnips, peeled and chopped
~1 small butternut squash, peeled, seeded, and chopped (about 5 cups)
~1 Fuji apple, chopped (I left the peel on, and you could probably use whatever apple you want)
~2 cups low-sodium chicken broth
~1/2 tsp ground coriander
~1/2 tsp ground cumin
~1/4 tsp dried thyme
~1/8 tsp ground sage
~1/2 tsp salt
~plain Greek yogurt for serving

1. Add all ingredients to your slow cooker and cook on low for 6 hours.
2. Once veggies are cooked, either blend in batches in a blender until smooth, or use an immersion blender in the slow cooker.
3. Serve with yogurt (if desired) and crusty bread is a must - it's really yummy with the soup.

Mediterranean Roasted Chicken with Tomatoes and Cannellini Beans

This is delicious and hearty - almost like a stew. Great for a chilly night.

From The Cafe Sucre Farine

Ingredients:
~1/3 cup extra-virgin olive oil
~4 garlic cloves, minced
~1 tsp. smoked paprika
~1 tsp. coriander
~1 tsp. oregano
~1 tsp. ground cumin
~1 tsp. curry powder
~1 tsp. sriracha chili sauce
~1 tsp. salt
~1 medium lemon, very thinly sliced
~4-6 chicken breasts
~2 15oz. cans cannellini beans, drained
~2 pints cherry tomatoes
~1 cup chopped fresh cilantro

1. Preaheat oven to 450. Mix first 9 ingredients in a medium-sized bowl.
2. Heat 1 tbs. olive oil in a large saute pan. Rub each chicken breast with about 2 tsp. of olive oil/spice mixture. Place in heated pan and saute for several minutes. Remove from pan and place in a large oven-safe dish (I used a Dutch oven).
3. In a large bowl, combine remaining oil mixture with the beans, tomatoes, lemon slices, and 1/2 cup cilantro. Add to dish with chicken, surrounding the chicken, but not covering it. Sprinkle lightly with salt and pepper. Roast until chicken is cooked through, about 20-25 minutes. Sprinkle with other 1/2 cup cilantro.

Coconut Corn Chowder with Shrimp

Delicious flavors. The coconut milk adds a slightly exotic touch and the corn provides a sweet crunch.

From Shrinking Kitchen

Ingredients:
~1 tbs coconut oil
~1 medium-sized sweet onion, chopped
~1 poblano pepper, seeds removed and chopped
~4 ears fresh corn, kernels removed from cob
~2 cloves garlic, minced
~1 lg. russet potato, peeled and diced
~1 and 1/2 tsp cumin
~1/2 tsp salt
freshly ground pepper
~4 cups low-sodium chicken broth
~1 can light coconut milk
~1 lb. shrimp, fresh or frozen
~chopped cilantro

1. Heat coconut oil in a Dutch oven over medium-high heat.
2. Add onions, poblano, and garlic and cook for a few minutes, until tender.
3. Add corn and potato, salt, pepper, and cumin. Stir to combine.
4. Add broth and bring to boil, then reduce to simmer. Cover and simmer for 20 minutes.
5. Use an immersion blender to slightly puree soup. You still want most of it to be chunky.
6. Add coconut milk and whisk to combine. Turn heat up to bring back to a gentle boil.
7. Add shrimp and reduce to simmer. Cover and cook a few minutes more, until shrimp are pink and cooked through.
8. Serve into bowls and top with cilantro.

Shrimp Stir-Fry Soup

Takes all the flavor of stir-fry and combines it into a yummy soup.

From Food Network Magazine

Ingredients:
~6 oz. snow peas, trimmed and sliced on the diagonal
~1 tbs. cornstarch
~3 tbs. soy sauce
~1 tsp. + 3 tbs. sesame oil (DO NOT substitute the sesame oil. It is delicious and will really flavor this soup)
~1 bunch scallions, sliced, white and green parts separated
~4 tsp. grated peeled ginger (Side note: buy a large piece of ginger and keep in the freezer. Break off the size you need and peel - it's so much easier to peel and grate when frozen!)
~3 carrots, diced
~3/4 tsp. sugar
~salt
~3/4 lb. shiitake mushrooms, stems removed and caps thinly sliced
~3 tbs. rice wine
~6 cups low-sodium chicken broth
~1 lb. medium shrimp, peeled and deveined (ALDI has great raw shrimp in their frozen section - they're already deveined!)
1 and 1/2 cups cooked white rice (we used Basmati)

1. Bring a medium-sized saucepan of water to a boil. Add snow peas and cook until crisp-tender (about 4 mins). Fill a bowl with ice water. Drain snow peas and add to ice bath to cool; drain and set aside.
2. Whisk cornstarch, soy sauce, 1 tsp. sesame oil, and 1/4 cup water in a small bowl and set aside.
3. Heat remaining 3 tbs sesame oil in a Dutch oven or heavy-bottomed pot over high heat. Add scallion whites, ginger, carrots, sugar, and 3/4 tsp salt and stir-fry for 1 minute. Add mushrooms and stir-fry for 1 minute more.
4. Add rice wine and broth and bring to a rapid simmer. Add shrimp and cook until pink, about 1 minute, stirring constantly. Whisk cornstarch mixture and stir into soup, simmer until slightly thickened (about 2 mins). Stir in snow peas and rice. Garnish with scallions after serving.

Eggplant Bolognese

Hearty and delicious - a great way to use eggplant!  It is a bit of a process, but well worth it.

From Cooking in Red Socks

Ingredients:
~2 tbs olive oil
~1 white onion, diced small
~2 large carrots, peeled and diced small
~2 stalks of celery (make sure to use the leafy parts!), diced small
~1 large eggplant, skin removed, diced small
~1 heaping cup cremini mushrooms, diced small
~3 large cloves garlic, minced
~1 small can tomato paste
~1/2 cup red wine (I used a shiraz)
~1 15.5oz can diced tomatoes (italian style ones work great!)
~1 tsp dried oregano
~1 tsp dried basil
~1 tsp dried parsley
~1/2 cup chicken stock
~3 tbs whole milk
~salt and pepper to taste
~1 lb whole-wheat penne
~1/4 cup basil, cut in a chiffonade (ribbons)
~1/3 cup shaved Parmesan
cheese

1. To make the sauce, heat a large pot (I used my cast iron dutch oven) over medium heat. Add olive oil, carrots, onion, and celery to the pan. Cook for 3-4 minutes until softened.
2. Add eggplant and mushrooms. Cook another 7 minutes or until the eggplant starts to brown. Add garlic and tomato paste and cook for 2 minutes, stirring to mix. Add wine, tomatoes, herbs, and stock. Bring to a boil and reduce to simmer. Cover and cook for 30 minutes, stirring occasionally.
3. Meanwhile, cook pasta according to directions. Drain and set aside. (I did this with about 15 minutes of cooking time left so the pasta and the sauce would be done about the same time.)
4. Add milk to the sauce and season with salt and pepper. Add the pasta to the sauce and let cook for another minute or so, stirring to combine.
5. Serve in bowls and garnish with fresh basil and lots of Parmesan cheese.

Linguine with Summer Vegetables and Goat Cheese

The tastes of summer in one pasta. Delicious and simple.

Adapted from Real Simple

Ingredients:
~1/4 pound linguine
~olive oil
~2 cups fresh corn (2 ears)
~2 cloves garlic, minced
~2 pints cherry tomatoes
~2 small zucchini, cubed (I used 1 zucchini and 1 yellow squash)
~2 tablespoons fresh basil leaves, chopped
~4 ounces goat cheese, crumbled
~salt and pepper

1. Preheat oven to 375. On a baking sheet, combine tomatoes, squash, and zucchini and drizzle with olive oil. Season with salt and pepper and roast for 20 minutes, or until tomatoes start to burst and zucchini and squash brown at the edges.
2. Cook pasta according to pasta directions (don't forget to salt your water!). Reserve 3/4 cup of the cooking liquid before draining. Drain pasta.
3. Heat oil in pasta pot over medium heat and add corn, garlic, and 1/4 tsp. salt and pepper. Cook until corn is tender, about 2-4 minutes.
4. Add tomatoes, zucchini, squash, pasta, and 1/2 cup of cooking liquid. Cook over medium heat, stirring gently, until the liquid is slightly thickened and coats the pasta. You can add more cooking liquid if needed to loosen the sauce.
5. Serve sprinkled with basil and goat cheese. The cheese will combine with the existing sauce and make it super-creamy.

Grilled Vanilla Marscapone Peaches with Salted Bourbon Caramel

DELICIOUS. Make them. You won't be sorry. The marscapone and caramel are a decadent topping to the yummy grilled peaches. I highly recommend the grill or a grill pan on the stove. If neither of those is an option for you, you could place them under the broiler in your oven for about 5 minutes or so.

From Meredith Steele (In Sock Monkey Slippers)

Ingredients:
Salted Bourbon Caramel Sauce
~1 cup granulated sugar
~1/4 cup water
~1/2 cup heavy cream
~2 tbs. bourbon (we used a honey bourbon, which added some extra sweetness)
~1/2 tsp sea salt

Vanilla Marscapone Peaches
~8 oz. marscapone cheese
~1 vanilla bean or 1 tsp. vanilla bean paste (you can substitute vanilla extract - a 1/2 tsp or so)
~3-4 freestone peaches

1. Preheat grill or grill pan to medium high heat or preheat broiler.
2. Pour sugar and water into a saucepot. Bring to a rapid simmer over medium heat and swirl (don't stir!!) the mixture until the sugar dissolves. Without stirring, let simmer until the color changes to light brown (about 5 mins) and then turn off heat.
3. Slowly stir in cream until combined. Add bourbon and salt and stir until smooth. Set aside.
4. If using a vanilla bean, split it down the center with the tip of a sharp knife and open to expose the seeds. Gently scrape beans out of the pod using the blade of your knife.
5. Combine marscapone and vanilla in a bowl. Set aside.
6. Slice peaches in half and remove pit. Lightly brush the inside with canola oil to prevent sticking. Place cut side down on the grill for 3-5 minutes until peaches are warmed and have slight grill marks.
7. Fill peaches with a large spoonful of marscapone and drizzle with caramel sauce. If sauce has become too thick, reheat it slightly on low heat until it reaches the right consistency. Store leftover sauce in the fridge for up to a week (or eat it right out of the pan!)

Moo Shu Vegetables

Evan and I love Moo Shu and I came across this recipe while looking for something for our farmer's tote veggies. You could add meat to this, but the vegetarian recipe was very flavorful and filling.

From Eating Well

Ingredients:
~3 tbs toasted sesame oil (Do not substitute for another oil! The sesame oil gives this dish its flavor)
~4 large eggs, lightly beaten
~2 tsp minced fresh ginger
~2 cloves garlic, minced
~1 12oz. bag broccoli slaw or rainbow salad veggies (I used the veggies from our tote - cabbage, broccoli, carrots. If you use your own veggies, be sure to shred/matchstick them)
~2 cups bean sprouts
~1 bunch scallions, sliced
~1 tbs soy sauce
~1 tbs rice vinegar
~2 tbs hoisin sauce (found in the world foods aisle of your grocery store)

1. Heat 1 tbs oil in a large nonstick skillet over medium heat. Add eggs and cook, stirring gently, until set (2-3 minutes). They will look like scrambled eggs. Transfer to a plate.
2. Add remaining oil and add ginger and garlic. Cook and stir until softened and fragrant (about 1 minute).
3. Add veggies, bean sprouts, half of the scallions, soy sauce, and vinegar. Stir to combine and cook, stirring occasionally, until the vegetables are just tender (about 3 minutes).
4. Add reserved eggs and hoisin sauce. Cook uncovered while stirring and breaking up eggs until heated through (1-2 minutes).
5. Stir in remaining scallions and remove from heat.

Roasted Broccoli Risotto with Lemon and Cream

This was rich and yummy. I needed something inspiring for the broccoli that came in our farm tote, so this was the winner. The recipe did not call for roasting, but since we love all things roasted, I made it that way and it was definitely worth it.

From AllRecipes with a few adaptations

Ingredients:
~2 tbs olive oil
~3 tbs butter
~1/2 shallot, finely chopped
~4 cloves chopped garlic
~1 and 1/2 cups arborio rice (I know this is supposed to be THE rice for risotto, but I used basmati since we had it on hand and it turned out great)
~1/2 cup dry white wine
~2 tbs lemon juice
~5 cups HOT chicken broth
~1 cup heavy cream
~3 cups broccoli florets
~2 tbs chopped fresh chives
~1/4 cup grated Parmesan cheese
~1 and 1/2 tbs grated Asiago cheese
~salt and pepper to taste

1. Preheat oven to 400. Arrange broccoli on baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and roast for 15-20 minutes.
2. Heat the olive oil and butter in a large pot or dutch oven over medium-high heat.
3. Add shallot and garlic; stir until shallot starts to soften and turn brown at the edges (about 2 minutes).
4. Pour in rice and stir until rice is coated in oil and has started to toast (3-4 minutes).
5. Reduce heat to medium and stir in white wine and lemon juice. Cook and stir until wine has mostly evaporated.
6. Stir in 1/3 of the chicken broth and stir until incorporated. Repeat twice more, stirring constantly. This should take 15-20 minutes total.
7. Stir in cream and cook 5 minutes. Add broccoli, chives, and cheeses.
8. Cook and stir until hot and season with salt and pepper to taste.

Soy-Glazed Salmon

Now I must admit, I am not a fan of most fish because it tastes, well....fishy. BUT I have learned I like salmon two ways: smoked (because it tastes like ham) and this way. Our friend Misty made this for dinner during our visit to New Hampshire. This glaze would work on other meats as well (especially chicken or pork), so try it out in a number of ways!

From Martha Stewart

Ingredients:
~1/4 cup packed light brown sugar
~1/4 cup olive oil
~3 tbs soy sauce
~2 tbs fresh lemon juice
~2 tbs dry white wine (or water)
~2 lbs Salmon fillet
~Lemon wedges for serving

1. Preheat oven to 400 with a rack in the center.
2. In a small bowl, combine brown sugar, olive oil, soy sauce, lemon juice, and wine until the sugar has dissolved.
3. Cut salmon into 4 equal-size pieces and arrange skin side down in a single layer in a baking dish.
4. Pour glaze over the fish and turn to coat evenly.
5. Bake for 15-20 minutes until fish is opaque but still bright pink inside. Baste every few minutes with pan juices and glaze.
6. Serve with lemon wedges.

Cherry PopTart Cookies

These were a happy accident! They taste just like the filling of a cherry PopTart. I prefer them warm.

Created here by Evan.

Ingredients:
~3 and 1/2 cups flour
~2 sticks butter
~2 eggs
~1 cup sugar
~1 tsp baking powder
~1 tsp vanilla extract
~1 pkg. Black Cherry Jell-O

1. Preheat oven to 350 and line a baking sheet with parchment paper.
2. Cream butter and sugar in mixer, then add eggs and vanilla.
3. In separate bowl, combine flour and baking powder, then slowly mix into the butter/egg mixture.
4. Mix in entire package of Jell-O and combine until it forms a dough.
5. Form dough into 1.5 inch balls (these will NOT flatten as they cook - they stay ball-like, so if you want to press them down ever-so-slightly, you can, but do not make them flat)
6. Bake for 15 minutes or until a toothpick comes out clean.

Prosciutto, Nectarine, & Mint Salad

I adapted this recipe to give it some deeper flavor. A great light summer salad. The prosciutto and nectarines are awesome together!

Adapted from Eating Well

Ingredients:
~2 tbs. lemon juice
~1 tbs. finely chopped shallot (I put it in the mini food processor and let it chop for me)
~1 tsp. Dijon mustard (I used a cherry mustard we had on hand)
~1 tbs. honey
~1/8 tsp. salt
~2 tbs. peach nectar
~3 tbs. olive oil
~1 head lettuce of your choice (we had a red leaf lettuce that came in our weekly farm tote)
~3 ripe nectarines cut into wedges
~1/2 cup shaved Parmesan cheese (grate it off a parmesan block - it has so much more flavor than buying it already shredded!)
~4 slices prosciutto, torn into pieces
~1/2 tbs. fresh mint

1. Whisk together lemon juice, shallot, mustard, honey, salt, and nectar until combined. Whisk in olive oil. Set aside
2. I build salads in individual bowls instead of one big bowl, so I layered the lettuce, nectarines, and prosciutto in a bowl and topped with the dressing, parmesan cheese, and mint.
3. Enjoy!

Greek Yogurt Pancakes

Delicious and only 4 ingredients! Doesn't get much easier than that. I would recommend doubling the
recipe - the batter only makes about 5 small/medium pancakes.

From Everyday Belle

Ingredients:
~6 oz. Greek yogurt (you can use any flavor - I used vanilla for the first go-round)
~1 egg
~scant 1/2 cup flour
~1 tsp. baking soda

1. Open yogurt and stir until creamy and consistent in texture. Crack the egg into the yogurt container and stir until combined (in this case, pale yellow in color - the flavor of yogurt could change the color).
2. In a separate bowl, combine flour and baking soda.
3. Pour yogurt mixture into dry ingredients and stir to combine. The batter will be thick!
4. Spoon batter onto a heated griddle (or your favorite pancake-making tool).
5. Flip pancakes when they start to bubble around the edges. Cook until golden brown and serve with your choice of toppings (we used a blackberry syrup - YUM!)

Dark Cherry Merlot Sauce over Yogurt

DELICIOUS. I don't generally care for cherries, but this is amazing. The tang of the yogurt goes perfectly with the sweet-tart of the sauce.

From Cooking Light

Ingredients:
~2 cups frozen sweetened dark sweet cherries, thawed and pitted
~1 cup merlot
~2 tbs. brown sugar
~1 tsp. fresh lemon juice
~1/8 tsp. salt
~Vanilla frozen yogurt

1. Combine all ingredients except yogurt in a sauce pan; bring to a boil.
2. Lightly crush half of the cherries with a potato masher.
3. Reduce heat and cook until reduced to about 1 cup.
4. Let stand 5 minutes.
5. Serve warm sauce over yogurt and enjoy!

Blueberry Lemon Dutch Baby

A Dutch Baby is a huge pancake that bakes in the oven. It will be really tall and fluffy when it comes out of the oven (see bottom picture), but will shrink down as it cools. A hit at brunch today!

Adapted from Taste of Home

Ingredients:
Cake:
~2 tbs. butter
~4 eggs
~2/3 cup milk
~2 tbs. lemon zest
~1/2 tsp. vanilla extract
~2/3 cup flour
~2 tbs. sugar
~1/2 tsp. salt
Topping:
~1 pint blueberries
~2 tbs. lemon juice
~1 tbs. sugar

1. Preheat oven to 400 degrees. Place butter in a 9-in. pie plate. Place in oven for 4-5 minutes until butter is melted; carefully swirl to coat the plate.
2. While oven is heating, whisk eggs, milk, lemon zest, and vanilla extract in a large bowl until blended. Add flour, sugar, and salt; whisk. Pour into hot pie plate. Bake 20-25 minutes or until puffed and sides are golden brown and crisp.
3. In a small bowl, combine topping ingredients. Top pancake just before serving.

Black Pepper Caramel Shrimp

Don't be fooled by the name - it doesn't taste anything like caramel, but the sauce is slightly sweet. And delicious. This will be even more perfect in the summer. A light and flavorful dish.

From Cooking Light

Ingredients:
~2 cups brown rice, cooked according to directions and kept warm
~1 tbs. water
~2 tsp. cornstarch
~1 and 1/2 tbs. dark sesame oil
~1 lb. large shrimp, peeled and deveined
~2 cups diagonally cut snow peas
~2 tsp. minced fresh garlic
~1 tsp. freshly ground black pepper
~1/8 tsp. salt
~1/2 cup low-sodium chicken broth
~3 tbs. brown sugar
~2 tsp. fish sauce

1. Combine 1 tbs. water and cornstarch in a small bowl with a whisk and set aside.
2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add shrimp and saute for 2 minutes or until they begin to turn pink.
3. Add peas, garlic, pepper, and salt; cook 1 minute. Remove from heat.
4. Combine broth, sugar, and fish sauce in a small saucepan over high heat. Bring to a boil and stir in cornstarch mixture. Cook for about 1 minute or until sauce thickens, stirring constantly.
5. Pour mixture over shrimp and return to medium-high heat. Cook for 2 minutes until thoroughly heated. Serve over cooked rice.

No-Bake Peanut Butter Bars

A very easy breakfast bar. 3 ingredients and no baking! Sweet and filling.

From food.com

Ingredients:
~1 cup natural peanut butter (any nut butter would work - choose your favorite!)
~1 cup honey
~3 cups old fashioned oatmeal

1. Heat peanut butter and honey in a medium-sized saucepan on low heat until thoroughly combined and has a liquid consistency.
2. Mix in oats 1 cup at a time and stir to combine.
3. Press into a 9x9 baking dish.
4. Cover with plastic wrap and let sit overnight.

Avocado & Lime Bread

I know it sounds a little weird, but it is DELICIOUS. A little bit sweet and very moist. A great pairing with our favorite Pork Pasole recipe.

From My Kitchen Affair

Ingredients:
~1 and 1/2 avocados
~juice and zest from one lime
~2 tbsp. maple syrup
~3/4 cup light brown sugar
~1 cup all-purpose flour
~5 tbsp. water
~1 tsp. baking powder
~1/4 tsp. salt

1. Preheat the oven to 350.
2. Grease sides of a loaf pan.
3. In a bowl, mash avocado, lime juice and zest, maple sugar, and sugar.
4. Beat in eggs and water. Add flour and mix well.
5. Pour batter into loaf pan. Bake for 50-60 minutes.
6. Cool before cutting.

Note: This is not a fluffy, tall bread. The actual loaf was only a couple of inches high, so don't worry if it doesn't seem like it fills the pan once baked.

Baked Shrimp with Tomatillos

SO GOOD! A new favorite in our house. Slightly spicy and filling, but not heavy.

Adapted from Simply Recipes

Ingredients:
~2 tbsp. vegetable oil
~1 small onion, chopped
~1 cup salsa Verde (I recommend the Meijer gold brand)
~3 garlic cloves, minced
~1 lb. tomatillos, chopped
~salt
~1/4 cup water
~1 lb. shrimp, cleaned and deveined (I used frozen shrimp - just make sure you thaw and remove tails before adding to the pan)
~1 cup queso fresco cheese, crumbled
~1/4 cup chopped cilantro
~1 lime
~black pepper

1. Preheat oven to 425.
2. Heat oil over medium-high heat in an oven-proof skillet. (If you don't have one, use a regular skillet. You can transfer to a casserole dish later.) Add onion and cook until it starts to turn brown, about 5 minutes. Add salsa verde and garlic and cook one minute more.
3. Add tomatillos, reduce heat to medium, and cook for 10 minutes. Sprinkle tomatillos with salt while they cook.
4. Add water, cheese, and shrimp. Bake for 10 minutes. (If using a casserole dish, transfer from skillet to dish before putting it in the oven)
5. Right before serving, mix in cilantro and sprinkle with lime juice and freshly ground pepper.

Slow-Cooker Beef and Broccoli

Very tender flavorful. Smells divine cooking all day!

From BS Recipes

Ingredients:
~1 lb. boneless beef chuck roast, cut into thin strips
~1 cup beef consomme (found in the condensed soup aisle)
~1/2 cup soy sauce
~1/3 cup brown sugar
~1 tablespoon sesame oil
~3 garlic cloves, minced
~2 tbs. cornstarch
~2 tbs. cooled sauce mixture (after initial cooking time is over)
~1 lb. fresh or frozen broccoli florets
~Hot Basmati Rice (If you've never tried it, make sure you do! It has a creamy texture and now that we've tried it, we're not going back to regular rice)

1. Place strips of beef in slow cooker.
2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef.
3. Cook on low for 6-7 hours.
4. Remove the 2 tbs. sauce mixture and let cool.
5. In a cup or small bowl, combine cornstarch and 2 tbs. sauce. Add to slow cooker and stir to combine.
6. Cover and cook on high for 30 minutes to allow sauce to thicken.
7. Serve over Basmati Rice (cooking instructions below)

To Prepare Basmati Rice:
1. Place 1 cup Basmati Rice and 1 and 1/2 cups water into a saucepan. Bring to a boil and then cover and simmer for 15 minutes.