< Back Overnight Oats Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe Overnight oats are a convenient and nutritious breakfast option that involves soaking rolled oats in milk or yogurt overnight. This simple process allows the oats to soften and absorb the liquid, creating a creamy and flavorful base. In the morning, the oats are typically topped with a variety of ingredients such as fresh fruit, nuts, seeds, or sweeteners like honey or maple syrup. The result is a delicious and customizable breakfast that can be enjoyed cold or warmed up, providing a hearty and satisfying start to the day. Ingredients 1/2 cup rolled oats (I like Trader Joe’s) 1/2 cup almond milk 1/3 cup plain Greek yogurt 1 tbsp honey 1 tbsp chia seeds Preparation Add all ingredients to small glass jars. Mix until well combined. Cover jar with lid and place in the fridge overnight. Add sliced bananas, strawberries or any other fruit. Enjoy! Recipe source @ calories.tips Previous Next

< Back Sourdough Starter Prep Time: Cook Time: Serves: Level: Advanced Featured Pan About the Recipe This is the feeding ratio I’ve used to maintain a healthy starter! Mix starter with warm and flour, let it rise to peak. Bake. . If baking daily: discard down to 30g, feed with water and flour. Let Rise to peak. Bake. Repeat. . If not baking daily: keep starter in fridge until 8 to 12hrs before you’d like to bake, at which point you discard down to 30g, feed with water and flour. Let Rise. Bake. Repeat. This feeding schedule is enough to pull about 250g of starter at peak + 30 to 40g leftover to feed and start the process again. Ingredients 30 g starter 125 g warm filtered water 140 g bread flour Preparation Mix starter with warm and flour, let it rise to peak. Bake. Previous Next

< Back Ribs Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan About the Recipe Ribs are a succulent and flavorful cut of meat, typically pork or beef, that are known for their tender texture and rich taste. They're usually cooked by grilling, smoking, or baking, and are often seasoned with spices or marinades to enhance their flavor. Ribs are enjoyed for their juicy meat and are a popular choice for barbecues and gatherings. Ingredients Crushed garlic Paprika Red Pepper Flakes Salt Olive Oil White Wine Preparation Make a marinating sauce with LOTS of crushed garlic, paprika, red pepper flakes, salt, olive oil and white wine and let ribs marinate at least 2hrs, best if overnight. Bake at 400F for a couple of hrs, turning the racks occasionally and basting them with the marinating sauce… until you just know they’re done!! Yummy!!! My family’s favorite recipe for ribs!! Previous Next

< Back Winter Potato, Kale, and Sausage Frittata Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe A winter potato, kale, and spinach frittata is a hearty and nutritious dish perfect for colder months. It typically consists of thinly sliced potatoes that are sautéed until golden brown, along with chopped kale and spinach added to the pan to wilt. This mixture is then combined with beaten eggs seasoned with salt, pepper, and herbs such as thyme or rosemary. The entire mixture is poured into a skillet and cooked until the eggs are set and the edges are golden and slightly crispy. The result is a flavorful and satisfying frittata that can be enjoyed for breakfast, brunch, or even dinner. Ingredients 5 large eggs 3 large egg whites 2 tbsp grated pecorino Romano cheese 1/8 tsp Salt & pinch black pepper 2 tsps olive oil 6 oz fresh sweet Italian chicken or Turkey sausage, casings removed 1 small onion, chopped 12 oz peeled Yukon gold potatoes, diced 1/2 tsp salt 1/8 tsp garlic powder 1/8 tsp paprika 1 cup chopped kale, stems and ribs removed Preparation Oven at 400F Mix first 4 ingredients (eggs, cheese, salt & pepper). Cook sausage and onions in a small skillet. Set aside. Add potatoes to pan, season with salt, garlic powder, paprika & pinch of pepper. Cover and cook until tender. Add sausage and onions back to the skillet. Stir to combine. Pour egg mixture. Cook until eggs are set, low heat, 6 to 8 minutes. Transfer skillet to oven and bake until frittata is set, 8 to 10 minutes. Cut into wedges and serve. Previous Next

< Back Lasagna Soup Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan Pampered Chef Multi Cooker About the Recipe Lasagna soup is a delicious twist on traditional lasagna, served in soup form. It typically features all the classic flavors of lasagna—like rich tomato sauce, ground meat (usually beef), lasagna noodles broken into smaller pieces, and a cheesy topping—combined in a comforting soup. It's often seasoned with Italian herbs and spices, such as oregano and basil, and sometimes includes ingredients like onions, garlic, and bell peppers for added flavor. Lasagna soup is a hearty and satisfying dish that captures the essence of lasagna in a cozy, bowl-friendly format. Ingredients 1 Tbsp of olive oil 1 lb ground Turkey 2 Italian sweet sausages, casing removed 1/2 onion, chopped 2 crushed cloves garlic 4 tbsp chopped fresh parsley, divided 3 cups low-sodium chicken broth 2 1/2 cups water 2 cups marinara sauce 2 bay leaves Crushed red pepper 6 oz broken lasagna noodles For topping: 6 tbsp part skim shredded mozzarella cheese 3 tbsp grated parmesan cheese 2 tbsp chopped fresh parsley 1/4 cup fresh basil chiffonade Preparation Press saute on the Instant Pot and add olive oil. Add the sausage and ground meat and cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes. Add the chopped onion and crushed garlic and cook 2 to 3 minutes. Press cancel to shut off. Add the parsley, broth, water, marinara sauce, bay leaves and crushed red pepper; cover and cook high pressure 15 minutes. In a medium bowl combine the parmesan and 2 tbsp parsley and mix. Set aside. Use the natural or the quick release method, then open the pot. Add the broken pasta, cover and cook high pressure 3 minutes. Use the quick release method to open the pot. Divide between bowls and top each with 2 tbsp Parmesan cheese mixture, mozzarella, crushed red pepper and fresh basil on top. Recipe above reflects my version of the dish, with slight variations from the original. You can find original recipe at https://www.skinnytaste.com/lasagna-soup/#recipe Previous Next

< Back Homemade Mac & Cheese Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe Homemade mac and cheese is a comforting and indulgent dish featuring cooked macaroni pasta coated in a creamy cheese sauce. The sauce is typically made from a combination of melted cheese, milk or cream, butter, and flour to create a thick, velvety texture. Variations may include different types of cheese like cheddar, Gruyère, or Parmesan, as well as seasonings such as mustard powder, garlic powder, or paprika for added flavor depth. The dish is often baked until golden and bubbly, resulting in a rich and satisfying comfort food classic. Ingredients 1 lb. dried elbow pasta 1/2 cup unsalted butter 1/2 cup all purpose flour 1 1/2 cups whole milk 2 1/2 cups half and half 4 cups shredded medium sharp cheddar cheese (measured after shredding) 2 cups shredded Gruyere cheese (measured after shredding) 1/2 Tbsp. salt 1/2 tsp. black pepper 1/4 tsp. paprika Preparation Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13"). Set aside. Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking. While water is coming up to a boil, shred cheeses and toss together to mix, then divide into three piles: 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping. Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth. Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth. Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup. Remove from the heat and stir in spices and 1 1/2 cups of cheese, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth. In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of cheese, then top that with the remaining pasta mixture. Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown. Recipe source: https://www.thechunkychef.com/family-favorite-baked-mac-and-cheese Previous Next

< Back Quick Beef Chilli Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe I’ve made Chili many times over the years, using different recipes. I rate this one as one of my favorites because it’s quick and easy, and everyone raved of how good it was…. I did add one ‘secret’ ingredient that always elevates any recipe to the next level: portuguese ‘chouriço’!! Let me clear, the chili without the ‘chouriço’ would come out Good, but with the added ‘chouriço’ comes out Great!! ❤️ Try it (with or without chouriço) and let me know if you agree! Ingredients 1 pound ground Beef, 93% lean 1/2 portuguese chouriço, diced (optional) 1 tsp kosher salt, plus more to taste 1/2 small onion, chopped 1 medium red bell pepper, chopped 1 15 oz can reduced-sodium black beans, rinsed, drained 1 10 oz can diced tomatoes (mild with green chilies, drained if you’d like) 1/2 cup canned tomato sauce 3/4 cup light beer such as corona light, (or swap for 3/4 cups reduced-sodium beef broth) 1 tsp cumin 1/2 tsp chili powder 1/2 tsp paprika 1/4 tsp garlic powder black pepper, to taste Optional Toppings: Chopped red onions, cilantro leaves, lime wedges, sour cream, cheddar, avocado Preparation Heat a large pot on medium-high heat, brown the beef (and chouriço, if using) and season with salt. Cook breaking beef into 3/4-inch crumbles and stirring occasionally, 5 minutes. Add the onion and bell pepper and cook 1 to 2 minutes. Add the beans, tomatoes, tomato sauce, beer, and spices. Cover and cook low heat at least 60 minutes to blend the flavors, stirring occasionally. Taste for salt and adjust as needed, serve with toppings, as desired. Recipe adapted from skinnytaste Quick Beef Chili recipe. Previous Next

< Back Camel Drool Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan About the Recipe "Baba de Camelo" is a delightful Portuguese dessert that translates to "Camel's Drool" in English, but it's far more appetizing than the name suggests! This creamy dessert is made with just a few simple ingredients: sweetened condensed milk and eggs. The condensed milk is whipped together with egg yolks until creamy and smooth, then folded with whipped egg whites to create a light and fluffy texture. The mixture is typically chilled until set, then served in individual bowls or glasses. The dessert has a rich, sweet flavor with hints of caramel from the condensed milk, and it's often enjoyed as a refreshing treat during warmer weather. Overall, Baba de Camelo is a beloved Portuguese dessert known for its simplicity and deliciousness. Ingredients 1 can of sweetened condensed milk* 4 eggs Almonds thinly sliced *You can bypass Steps 1 and 2 by using a can of Dulce de Leche (milk-based caramel) instead. The final taste varies slightly but it’s still delicious. Preparation To start, cook the sweetened condensed milk (in the can) in a pressure cooker for about 40 minutes or in a pot of water for 2-3 hours. Let it cool completely. Alternatively, as mentioned above, you can use a can of store bought Dulce de Leche, but ... why cheat? Transfer the cooled condensed milk into a bowl. Separate the eggs (keep all the yolks to one side) and beat the egg whites to a firm peak. Add the yolks, one at a time, to the condensed milk and beat after each addition. You should end up with a smoother, creamier version of the condensed milk. Fold the egg whites, little by little, until the mixture is uniform (Please be sure to fold – not stir or beat – the egg whites, to ensure you keep the fluffiness). Place the mixture into a serving and decorate with thinly sliced almonds. Previous Next

< Back Orange Cake Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan About the Recipe Orange cake is a moist and flavorful dessert made with fresh orange zest and juice, which infuses it with a citrusy aroma and taste. It typically has a soft, tender crumb and may be topped with a simple glaze or frosting for added sweetness. The bright and zesty flavor of oranges makes this cake refreshing and delightful, perfect for any occasion from afternoon tea to dessert after dinner. Ingredients 3½ cups all purpose flour 1¼ tsp salt 1½ tsp baking powder 5 eggs, large 3 cups white sugar, granulated 3 oranges orange zest 1 tsp almond extract 1½ cups orange juice about 4-5 oranges 1½ cups extra virgin olive oil butter to grease the baking dish ¼ cup confectioners sugar for dusting Glaze 1 cup confectioners' sugar ¼ teaspoon grated orange zest 1 tablespoon freshly squeezed orange juice, or as needed Preparation In a large bowl, mix the flour, salt and baking powder. In your mixer, or another large bowl, add the eggs. If using a mixer, with the paddle attachment mix on low for about 1 minute, or by hand until the yolks and whites of the egg are homogenous. Slowly mix in the sugar, beat with eggs for 2-3 minutes. Add in orange zest, almond extract and orange juice. Mix to incorporate. Alternating about 3 tablespoons at a time, add in the extra virgin olive oil then mix the batter just until the oil is incorporated. Then, add in about 3 tablespoons of flour, mixing just until incorporated. Continue this process until all the flour and all the oil is incorporated. Every couple of additions use a spatula to scrape down the sides of the bowl. Take care to not over mix the batter. Liberally coat a bundt pan with butter. Pour the batter into the bundt pan. Place the bundt pan on a baking sheet, and place it into a 350°F oven for 1 hour and 15 minutes, or until a toothpick comes out clean, or the internal temperature has reached 200°F. Remove from the oven and allow to cool in the pan for 30 minutes to 1 hour. To remove from the pan, first tap the sides of the pan to help the cake release, then place a large plate on the cake and invert the pan. To decorate either dust the top of the cake with powdered sugar or pour the glaze over the top. INSTRUCTIONS for the Glaze Whisk sugar with orange zest and orange juice in a small bowl until smooth. Add the glaze into a piping bag, or a small ziplock bag with one of the corners cut off. Drizzle the glaze onto the top of the cake. Tip: Let the cake cool completely before eating, preferably wait for the next way. Previous Next

< Back Chocolate Covered Strawberry Muffins Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe Chocolate-covered strawberry muffins are a delightful twist on traditional muffins, featuring a moist and fluffy interior with chunks of fresh strawberries. What sets them apart is the addition of rich chocolate chips or cocoa powder, creating a decadent chocolate flavor that complements the sweetness of the strawberries. They're often topped with a drizzle of melted chocolate or a sprinkling of cocoa powder for an extra indulgent touch. The combination of juicy strawberries and chocolate makes these muffins a delicious treat for any time of day. Ingredients 2 cups (250g) all-purpose flour (spooned & leveled) 1 and 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 large egg, at room temperature 3/4 cup (150g) granulated sugar 5 Tablespoons (71g) unsalted butter, melted and slightly cooled 1 cup (240g) sour cream, at room temperature* 1/4 cup (60ml) milk, at room temperature 1 teaspoon pure vanilla extract 1 cup (about 180g) chopped fresh strawberries (see note about frozen)* 3/4 cup (135g) semi-sweet chocolate chips Chocolate Topping 4 ounce (113g) semi-sweet chocolate bar, coarsely chopped Preparation Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside. Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined. Set aside. In a medium bowl, whisk the egg, sugar, and melted butter together until combined. Whisk in the sour cream, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients, whisk a few times to begin combining, and then stir with a silicone spatula to finish combining. Batter is very, very thick. Fold in the strawberries and chocolate chips. Avoid overmixing. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 17-19 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-24 minutes, give or take. (For mini muffins, bake 12-14 minutes at 350°F (177°C) the whole time.) Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling. Chocolate Topping: In a microwave-safe bowl, melt the chocolate in 15 second increments stopping and stirring after each until perfectly smooth. (Stir in 1 teaspoon vegetable oil if chocolate seems too thick for drizzling.) Drizzle over muffins. Muffins can still be warm when adding the chocolate topping. Allow chocolate to set completely at room temperature or in the refrigerator OR enjoy muffins while chocolate topping is still warm. Notes: Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week. Previous Next

< Back Whole Wheat Pumpkin Pancakes Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe It's that time of the year where I indulge in pumpkin lattes and pumpkin flavored anything!!! 😊 I try to remain health conscious and stick to lower carb/low sugar options... Whether I'm fooling myself or not, these pancakes do seem healthier and are quite delicious... Look at the ingredients: white whole wheat flour, no refined sugar (it does use maple syrup), no egg yolks, and no butter... I've done them a few times, the kids and hubby enjoy them! Seth enjoys them with chocolate chips… a good 'add-on' if you like chocolate chips in your pancakes! Ingredients 1 cup white whole wheat flour 2 tsp baking powder 1/4 tsp salt 1/2 tsp cinnamon 1 tsp pumpkin pie spice 1 cup low fat buttermilk 3 large egg whites 1/4 cup canned pumpkin 2 tbsp pure maple syrup 1 tsp vanillas 2 tsp apple sauce Cooking spray (Warmed) maple syrup, for topping Chopped pecans or sliced almonds, for topping Preparation Mix all dry ingredients (first 5 ingredients) in a bowl. Combine buttermilk, egg whites, canned pumpkin, maple syrup, oil, and vanilla in a bowl and mix until smooth. Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots. Don't over-mix. Heat a large skillet on medium-low heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble and the edges begin to set, about 2 minutes then flip the pancakes and cook an additional 1 1/2 to 2 minutes. Repeat with the remainder of the batter. To serve, top with warmed maple syrup, and chopped pecans or sliced almonds. Recipe slightly adapted from https://www.skinnytaste.com/whole-wheat-pumpkin-pecan.../ Previous Next

< Back Cinnamon Swirl Banana Bread Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe Cinnamon swirl banana bread is a delightful twist on traditional banana bread. It features a moist and tender banana bread base infused with the warm, comforting flavors of cinnamon. What sets it apart is the addition of a cinnamon sugar swirl throughout the bread, creating beautiful patterns and pockets of sweetness. It's the perfect combination of classic banana bread with a hint of spice and sweetness, making it a popular treat for breakfast or dessert. Ingredients 1/2 cup (115 grams) unsalted butter , softened 1/2 cup (100 grams) granulated sugar 1/4 cup (50 grams) light brown sugar 2 large eggs 1 teaspoon vanilla extract 2 cups (440 grams) mashed banana (about 4 large bananas) 2 cups (250 grams) all-purpose flour (spooned & leveled) 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt Cinnamon Sugar Swirl 1/4 cup (50 grams) granulated sugar 2 teaspoons ground cinnamon Preparation Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray and set aside. Using a handheld mixer or stand mixer fitted with the paddle attachment, mix together the butter, granulated sugar, and brown sugar until well combined (about 1 minute). Add in the eggs and vanilla, making sure to mix well after each ingredient. Add the mashed banana and stir by hand. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to overmix the batter. In a separate bowl mix together the sugar and cinnamon for the cinnamon sugar swirl and set aside. Pour about half of the banana bread into the loaf pan and sprinkle the cinnamon sugar mixture on top, then pour the remaining batter on top (see Note). Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. If the banana bread becomes too dark, tent with aluminum foil for the last 15-20 minutes of baking. Remove from oven and allow to cool in loaf pan for 10 minutes. Remove the bread from the loaf pan and transfer to a wire rack to finish cooling. Note: For one layer of cinnamon swirl, I only used half of the cinnamon-sugar mixture. You can do more layers of the cinnamon sugar mixture, by alternating batter and cinnamon-sugar mixture. Make sure to top with batter. Recipe adapted from https://www.livewellbakeoften.com Previous Next