Sheetpan Supreme Quesadillas

 Ingredients

• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 jalapeño pepper, seeded and diced (optional, for heat)
• 1 adobo pepper with sauce, from can, diced (optional, for flavor & heat)
• 1lb ground beef, uncooked
• 1 packet taco seasoning (for homemade recipe, click here)
• salt & pepper to taste
• 1 15oz can black beans, rinsed and drained
• 1 can yellow corn, drained
• 10 large flour tortillas
• mexican cheese mix, 2 cups
• tomatoes, diced
• bag of shredded lettuce
• sour cream
• olive oil
• salsa

Instructions

1. Preheat oven to 370º.
2. Sauté onion and pepper on medium heat in drizzle of oil, till soft
3. Add ground beef and heat till browned
4. Add garlic and sauté 30 more seconds
5. Add taco seasoning (add some water if needed)
6. Add salt & pepper to taste
7. Add black bean corn, heat through
8. Add drizzle of olive oil on cookie sheet pan, and arrange 8 tortillas around the edges of the pan, halfway on. 
9. Arrange meat & veggie mixture over tortillas. 
10. Sprinkle the cheese over the top.
11. Place 2 remaining tortillas on top, in the middle
12. Fold the other 8 tortillas over to overlap the new ones, you want everything overlapping. 
13. Place 2nd cookie tray on top and weigh it down with an oven safe skillet.
14. Put it in the oven and back for 20 mins.
15. Remove from oven and remove the skillet and top cookie sheet. 
16. Return to the oven bake an additional 15 mins (watch to make sure it doesn't overtake)
17. Remove from oven and let cool. 
18. Cut into portions and serve with shredded lettuce, tomatoes, and sour cream, and salsa.

Notes:

For meatless version, double the bean and leave out the meat

Magic IceCream

How to make individual-sized cold and creamy treats with a few basic ingredients, and without getting out a noisy machine!

Ingredients

1 Serving

½

cup half-and-half

¼

cup heavy cream

1

Tbsp. sugar

Pinch of kosher salt

½

cup rock salt

Peanut butter, berries, cookie bits, sprinkles, or whatever you want to add near the end for custom flavors. You can also add food coloring if you want some fun colors. 

Preparation

1. Step 1

   Whisk half-and-half, cream, sugar, peppermint extract, and kosher salt in a small bowl to combine; chill ice cream base in freezer 15 minutes.

   Step 2

   Fill a 1-gal. resealable plastic bag two thirds of the way with ice (4–8 cups, depending on the size of your ice). Add rock salt, close bag, and shake to combine. Remove ice cream base from freezer and stir to incorporate any sugar at the bottom of the bowl. Pour into a sandwich-size resealable plastic bag and close. Place into larger bag with ice. Seal larger bag and shake and smush ice around until ice cream is firm, 10–12 minutes. (It’s a good idea to protect the hands with oven mitts for this step. 10 minutes is a LONG time to be handling ice with bare hands.)

   Step 3

   Remove ice cream from bag of ice. (If it is too firm to scoop from bag, massage with your hands for a minute to soften ice cream.) Scoop ice cream into a clean small bowl. Using a toothpick, add food coloring to ice cream, dragging it through to create streaks. Top with candy cane pieces.

Spanish Cauliflower Rice: My favorite way to eat cauliflower rice!

Whole30 Spanish Cauliflower Rice

One pan Spanish cauliflower rice made in 25 minutes! Bursting with flavor! Paleo and whole 30 friendly. Made with lemon, cilantro, chicken, and cauliflower rice. This one pan skillet recipe makes for a fast and easy meal prep.

COOK TIME: 20 minutes

PREP TIME: 8 minutes

SERVINGS: 4

INGREDIENTS:

CHICKEN

• 1 tsp garlic powder **Note from Amy: I don’t include this, I cook the chicken thighs in garlic olive oil instead.
• 2 tsp paprika
• 2 tsp ground cumin
• 1 tsp sea salt
• 1/2 tsp Italian spice blend
• 1/2 tsp red pepper flakes
• 3-4 Boneless, skinless chicken thighs
• 1 Tbsp olive oil for cooking

RICE

• 16 oz cauliflower rice **Note from Amy: I buy it from Harmons, but you can just pulse some cauliflower on your own)
• 1 1/2 cup chicken stock
• Lemon juice from 1/2 lemon
• Fresh cilantro for garnish
• Marinated tomatoes for garnish **Note from Amy - I don’t include these – I like it better without!

INSTRUCTIONS:

1. In a small bowl, mix together the spices for the chicken, then rub half of the mixture on the chicken (reserve half for later).
2. Heat a skillet over medium heat then drizzle with 1 to 2 tablespoons olive oil and cook chicken until golden brown on each side. (About 2 to 3 minutes on each side – you will finish cooking it later.) Then remove and set aside.
3. Fill skillet with cauliflower rice, stock, lemon juice, and the other half of the spice mix. Stir the cauliflower rice, then set chicken thighs over rice, cover with a lid, and cook on medium/low heat for 20 minutes until chicken is cooked through.
4. Garnish with chopped cilantro and lemon wedges (optional).

Honey Mustard Bacon Chicken

The original recipe is here. I’ve made some changes to this recipe in red :) -Amy

PREP TIME: 10 minutes

COOK TIME: 20 minutes

SERVINGS: 3

If you want a delicious creamy sauce for your chicken that has no cream, try this Bacon & Mustard Cnicken. Moist, tender chicken coated with an amazing sauce!

INGREDIENTS:

• 1/3 cup Dijon mustard
• Honey to taste (I did equal parts mustard and honey here because the mustard I got at Trader Joe’s was way too strong!)
• 1/4 tap paprika
• 1/4 tsp salt
• 1/8 tsp black pepper
• 8 strips bacon, uncooked & chopped
• 1 cup onion, chopped
• 1 Tbsp olive oil
• 2 lb chicken breasts, boneless & skinless
• 1 1/2 cups chicken broth

INSTRUCTIONS: 

1. Combine Dijon mustard, paprika, salt & pepper in a small bowl, to make a paste. Spread the paste evenly on both sides of the chicken breasts. Set aside.
2. In a large skillet, cook chopped bacon on medium high heat just until it starts to turn brown. Remove to a plate, leaving bacon fat in a skillet. To the same skillet, add chopped onion and cook in bacon fat until softened. Remove to the same plate, with bacon. 
3. Add 1 Tbsp olive oil to the same skillet. Cook chicken breast (with paste applied) on medium heat, about 1.5 minutes on each side. (The chicken will not be done, but you will continue cooking in the next step.) Remove chicken to plate.
4. To the same skillet, add 1 and 1/2 cups chicken broth, bring to boil, scraping the bottom of the pan. Add bacon & onions back in and mix well. Add chicken breast again and feduce the heat to low-medium and cook for about 15-20 minutes, turning the chicken once, until chicken breast is fully cooked and no longer pink in the center.

Healthy Paleo Gluten Free Bread

This is my go to Grain Free Bread. It is really yummy, has a nice texture, and is easy to make!

https://paleoglutenfree.com/recipes/healthy-paleo-gluten-free-sandwich-bread/

COOK TIME: 50 minutes

PREP TIME: 8 minutes
Servings: 14 slices

INGREDIENTS:

• 1 cup almond flour
• 1 cup tapioca flour
• 1/4 cup Golden milled flax meal
• 6 large eggs
• 2 Tbsp maple syrup
• 2 tsp baking powder
• 3/4 tsp sea salt

1. In a blender, food processor, or by hand combine ingredients for bread until smooth. 
2. Pour batter into bread pan (it will be runny). 
3. Bake on 350F for 50-60 minutes ***my oven cooked it in 40 minutes -Amy*** until golden on top — you will know it is finished cooking when a knife inserted into the center of the loaf comes out clean. 
4. Allow to set for a few minutes before serving. 
5. Store loaf in the fridge or freezer to retain freshness (if you leave it on the counter, it will ferment **Oops! - I left it out for several days and it was fine - Amy**)

Mexican Haystacks

The kids loved this one. Seriously. They asked for it again the very next night! (I used cornstarch mixed in a few Tablespoons of cold water instead of flour, and it worked fine.) This is straight from Mel's Kitchen Cafe.

------------------------------------------------
1 pound ground beef or ground turkey
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika or smoked paprika
1 tablespoon chili powder
1 1/2 teaspoons cumin
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 cup all-purpose flour
2 cups low-sodium beef broth (if using regular broth, cut down the salt in the recipe)
8-ounce can tomato sauce
15-ounce can black beans, rinsed and drained
1 cup frozen corn kernels (no need to thaw)
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Hot, cooked rice or quinoa for serving
Taco toppings: lettuce, sour cream, cheese, olives, etc
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1. In a large 12-inch nonstick skillet over medium heat, add the ground beef or turkey, salt and pepper, and cook, breaking the meat into small pieces, until cooked through. Drain excess grease, if needed.

2. Stir in the paprika, chili powder, cumin, onion powder, oregano, garlic powder and flour. (Leave out flour for gluten free version.) The mixture will be crumbly. Cook for 1-2 minutes, stirring constantly, until the meat and spices are fragrant and sizzling.

3. Whisking quickly and constantly, slowly add the beef broth and tomato sauce about 1/2 cup at a time, letting the mixture thicken and bubble between additions before adding more. (Add combined cornstarch and cold water now if omitting flour.)

4. Stir in the back beans and corn. Bring the mixture to a simmer and cook 5-7 minutes until thickened.

5. Serve the sauce over rice (or quinoa) with lime wedges and taco toppings of your choice.

Chicken Curry in a Hurry

Originally from RealSimple.com, this my favorite find in the last year. It originally uses rotisserie chicken to cut down on prep time. I just use regular defrosted chicken breast though. I've added some other spices too to make it more of an Indian curry. But you can add different ones to give it more of a Thai taste.

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2 cups white rice cooked in 4 cups water

1 1/2 Tbsp olive oil

1 small yellow onion, thinly sliced

1-2 chicken breasts, chopped

2 tsp curry powder

1 tsp garam masala

1/2 tsp turmeric

1/4 tsp cardamom

1/2 cup plain yogurt
3/4 cup heavy cream
1/2 tsp salt
1/4 tsp black pepper
1 14.5oz can diced tomatoes, drained
1/4 cup fresh cilantro leaves, roughly chopped

optional: Add carrots and peas at the same time as the tomatoes and let it simmer a little longer.

---------------------------------------

1. Cook rice according to package directions.

2. Heat oil in skillet over medium low heat and add the onions and chicken. Cook, stirring occasionally for 7-10 minutes.

3. Add the curry powder, turmeric, and cardamom and cook, stirring for 2 more minutes.

4. Add the yogurt and cream and allow to simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes.

5. Serve over rice and sprinkle the cilantro on top.

Blueberry Boy Bait Cake

This is a delicious mix of blueberry cobbler and cake from Our Best Bites.

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Ingredients:

Cake:

2 cups (10 ounces) all-purpose flour, lightly spooned into measuring cups and leveled with a knife
1 tablespoon baking powder
1 teaspoon salt
2 sticks unsalted butter, softened
3/4 cup (5 1/4 ounces) light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup buttermilk or whole milk
1/2 cup (2 1/2 ounces) fresh or frozen blueberries

 Topping:

1/2 cup (2 1/2 ounces) fresh or frozen blueberries
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
----------------------------------

Instructions: Preheat the oven to 350. Grease and flour a 9×13″ baking pan and set aside.

Whisk the flour, baking powder, and salt together in a medium bowl.

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium high speed for about 3 minutes or until light and fluffy (scrape the bowl as necessary).

Add eggs one at a time, beating until just combined after each addition.

Reduce speed to medium and add 1/3 of the flour mixture, mixing until incorporated. Mix in 1/2 cup milk. Repeat with another addition of flour, the rest of the milk, and ending with the final addition of flour.

Gently fold in the blueberries and spread the batter into the prepared pan.

Scatter the additional topping blueberries over the batter. Combine the sugar and cinnamon and sprinkle over the blueberries.

Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely (at least 20 minutes) before cutting into squares and serving. Serve warm or at room temperature, plain or drizzled with cream and blueberries or topped with sweetened whipped cream or vanilla ice cream.

Baked Sweet Hawaiian Chicken

Prep time
20 mins
Cook time
1 hour
Total time
1 hour 20 mins

This is as close to Mom's delicious recipe-less pineapple sweet and sour as I've been able to find. The chicken breading is rather time consuming, so if you can find pre-breaded somewhere that would cut a significant amount of the cooking time. I adapted this from: http://therecipecritic.com/2015/07/baked-sweet-hawaiian-chicken/

Serves: 4-6
Ingredients
* 3-4 boneless, skinless chicken breasts
* Salt and pepper to taste
* 1½ cup cornstarch
* 3 eggs, beaten
* ¼ cup canola oil- I use avocado oil
* Sweet Hawaiian Ingredients:
* 1 cup pineapple juice
* ½ cup brown sugar
* ⅓ cup soy sauce
* 1 tablespoon (or more!) minced garlic
* ½ tablespoon cornstarch
* 1 red pepper chopped
* 1 onion chopped
* 1 pineapple (the recipe calls for a can of tidbits, but the fresh stuff is so much better)
* Other veggies according to preference: carrots, peas, etc.

Instructions
1. Preheat oven to 325 degrees*. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
2. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. (yes you dip the chicken first in the cornstarch. I promise this method is amazing.)
3. Heat oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
4. Sauté onions, red peppers, other veggies, and minced garlic
5. In a medium sized mixing bowl, whisk together pineapple juice, brown sugar, soy sauce, minced garlic, and cornstarch. Add the sautéed stuff and pineapple. Pour over chicken and bake for 1 hour*
6. *Stir the chicken every 15 minutes so that it coated them in the sauce.

*I have never baked this, I just add the chicken back in the pan after sautéing the veggies and then pour the sauce in and allow the sauce to thicken up on the stove. It turns out delicious and cuts back the cooking time.