Zucchini Stuffing Casserole

 Zucchini Stuffing Casserole

(courtesy of Kori Richards)

Ingredients:

4 medium zucchini, sliced 1/2" thick

3/4 c. diced carrots

1/2 c. chopped onion

6 Tbsp. butter

1 pkg stuffing

1 can cream soup

1/2 c. sour cream or milk

Directions:

Boil zucchini until tender and drain.   Cook carrots and onions in 4 Tbsp butter until tender.  Stir in 3/4 pkg stuffing, soup and sour cream.  Put in baking dish.  Top with remaining stuffing and 2 Tbsp melted butter and grated cheese.

Bake at 350 degrees Fahrenheit for 30 minutes.

Blended Flavors Chopped Salad

🥒Blended Flavors Chopped Salad 🍓

Super QUICK - yet, totally unique chopped salad PERFECT for your weekend get-togethers by @cleanfoodcrush 

All the different Blended Flavors happening here in this salad are surprisingly phenomenal together!

If you prefer using different herbs or cheese - ANY type of crumbly cheese or herbs you have on hand will taste great!

Cucumbers are low in calories and contain a good amount of water and soluble fiber, making them very hydrating and great for overall health.

(Cucumbers are in the top 10 for high pesticides, and are on the Environmental Working Group's "Dirty Dozen" list, designed to help us quickly decide which produce should be purchased USDA organic or grown in your own garden 😉)

makes about 4 servings

Ingredients:

2 cups strawberries, hulled and halved

1 pint cherry tomatoes, halved

3 garden crisp cucumbers, chopped

1/2 small red onion, thinly sliced

a small handful of fresh mint, leaves picked

a small handful of fresh cilantro, leaves picked

Toppings:

4 Tbsps pine nuts

4 Tbsps crumbled feta cheese

Dressing:

1 Tbsp Dijon mustard

4 Tbsps extra-virgin olive oil

1 Tbsp raw honey

1 fresh garlic clove, minced

1/2 tsp sea salt

1/4 tsp ground pepper

Instructions:

In a small bowl add all dressing ingredients. Whisk really well, until emulsified.

In a medium bowl combine all of your prepped ingredients for the salad.

Drizzle your dressing and gently stir to coat.

Sprinkle with toppings and serve!

Enjoy!

Swedish Meatballs (with a Gluten Free option)

 Sweedish Meatballs

Ingredients:

Meatballs

1 lb ground beef 
1 lb Ground pork 
¼ cup Flat leaf parsley, minced 
½ tsp Ground allspice 
½ tsp Ground nutmeg 
¾ cup Yellow onion, grated (about 1 medium onion) 
2 tsp Salt 
½ tsp Pepper, freshly ground 
4 Cloves garlic, minced 
¾ cup Panko* 
2 Eggs 
2 tbsp Olive oil

Cream Gravy

½ cup Butter 
½ cup Flour* 
4 cups Beef broth 
1 tsp Salt 
¼ tsp Pepper 
1 tbsp Lemon juice 
¼ tsp Ground allspice 
¼ tsp Ground nutmeg 
1 cup Heavy cream

Directions:

1. In a large bowl, mix the beef, pork, parsley, allspice, nutmeg, grated onion, salt, pepper, garlic, panko and eggs until combined. 

2. Using a tablespoon or cookie scoop, measure out the meat mixture into roughly 35 (1.5 inch) balls.** 

3. In a large pan, heat 2 tablespoon of olive oil over medium-high heat. Add ½ of the meatballs and cook until browned on all sides. is takes about 5 minutes. Set aside ** 

4. When all of the meatballs are browned, pour o any excess grease in the pan, into a heatproof vessel. Lower the heat to medium and add the butter to the pan. When the butter begins to bubble, sprinkle in the our and cook for 1 minute. Add the beef broth to the pan a little at a time.*** 

5. Whisk the gravy until the broth is all incorporated. Add salt, pepper, lemon juice, allspice and nutmeg. Whisk a few more times. Slowly add the cream. 

6. Once the gravy begins to simmer****, add the meatballs back into the pan. 

7. Simmer until the gravy has thicken up a bit and the meatballs are cooked all the way through*****, about 8-10 minutes. 

8. Serve warm over mashed potatoes or egg noodles, alongside steamed veggies and lingonberry jam. 

Cooking Notes: 

*Gluten Free Version: if you want to keep this recipe gluten free, you can sub the breadcrumbs for a gluten-free version. To keep the gluten out of the gravy, you will want to reserve 1 cup of beef stock and mix it with ⅓ cup corn starch. Add it to the gravy at the end to thicken it up. 

** I like to shape the meatballs and place them on a piece of parchment paper for easy clean up and less dishes. Then I use another piece of parchment to place the browned meatballs on, again, easy clean up, less dishes. 

*** If you take your time adding the beef broth, your gravy will stay thick, taking less time overall. 

**** Take care not to boil the cream. It might separate if you do. Keep it at a simmer until the meatballs are cooked all the way through. 

***** The meatballs should reach an internal temperature of 165° F and no longer be pink on the inside.

Easy Banana Muffins

 

Ingredients

• 1 and 1/2 cups (190g) all-purpose flour or whole wheat flour (spoon & leveled)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 large ripe bananas (about 1 and 1/2 cups mashed)*
• 6 Tablespoons (85g) unsalted butter, melted (or melted coconut oil)
• 2/3 cup (135g) packed light or dark brown sugar (or coconut sugar)*
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 2 Tablespoons (30ml) milk*
• optional: 1 cup chopped walnuts, pecans, or chocolate chips

Instructions

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk. Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. If adding nuts or chocolate chips, fold them in now. Batter will be thick.
3. 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 16-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-23 minutes, give or take. (For mini muffins, bake 12-14 total minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
4. Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

Resurrection Rolls (Disappearing Marshmallow Rolls)

 

1. First, gather the kids together (or your significant other, grandparents, aunts, uncle, whoever). Get your ingredients out and preheat the oven. Read John 19 in the New Testament while the oven is pre-heating.
2. Unroll the crescent rolls, separating each section. Explain that this is like the cloth they wrapped Jesus in.
3. Give your child a marshmallow and explain that it represents Jesus. It’s white and pure because He was without sin.
4. Roll the marshmallow in a small bowl of water. This symbolizes the embalming oils.
5. Now, roll the marshmallow in the cinnamon & sugar mixture. This is like the spices used to prepare his body for burial.
6. Next up, wrap the marshmallow in the crescent roll dough, making sure to pinch the dough together securely on the sides. Don’t worry about what they look like because they’ll taste great no matter what! This represents how they wrapped Jesus’ body.
7. Repeat with each marshmallow and place the rolls in the oven (symbolizing the tomb) and bake for the amount of time specified on the package – 8 to 10 minutes.
8. While the rolls are baking, read John 20:1-18.
9. When the cook time is up, open the tomb and remove the rolls. When they’re cool enough to handle, let your child(ren) open one and discover what happened to the marshmallow. It’s disappeared! This signifies how Jesus has been resurrected.

Ingredients

• 1 can Pillsbury Crescent Dough
• 8 large marshmallows
• water
• cinnamon & sugar mixed together in a bowl

Instructions

• Preheat oven to 375ºF. Spray a cookie sheet with cooking spray or line with parchment paper.
• Unroll crescent dough and separate each triangle.
• Have children dip marshmallow in water. Roll in cinnamon and sugar mixture.
• Place marshmallow in the top of the crescent roll and roll into a crescent roll shape, then secure the sides by tucking them under and pinching them closed. (Don't worry about how they look! They will be yummy!)
• Place on prepared cookie sheet and repeat with remaining 7 rolls.
• Bake in preheated oven for 8-10 minutes or until golden brown on the outside.
• Let cool for a few minutes and then let the children pick a roll to open up. The marshmallow has disappeared!
• Enjoy. ;)

Spring Vegetable Fettuccine Alfredo (vegetarian)

 Spring Vegetable Fettuccine Alfredo (vegetarian)

Ingredients:

Kosher Salt

9-ounce package fresh fettuccine

extra-virgin olive oil, for tossing

2 cups shiitake mushrooms (about 4 ounces), stems removed and discarded

1 bunch thin asparagus, about 1 lb

1 stick of unsalted butter

1/2 cup frozen peas

freshly ground black pepper

2 cups heavy cream

1 1/2 cups grated parmesan cheese

1 Tbsp chopped chives

zest of 1/2 lemon

Directions:

Bring a large pot of generously salted water to a boil.  Add the pasta and cook according to package directions until al dente.  Reserve 1/2 cup of cooking water, then strain the pasta and toss with a splash of oil in the colander.

Meanwhile, slice the mushroom caps in 1/4 inch strips, Snap the woody ends off the asparagus and cut into 2-inch lengths.  Heat a large skillet over medium heat, and add 2 tablespoons of the butter.  When the butter melts, raise the heat to medium-high and add the mushrooms in 1-layer.  Cook, without moving, until the undersides have browned, 1 to 2 minutes then stir and cook until golden about 2 minutes more.  Add the asparagus, another tablespoon of butter, and 1/2 tsp salt and continue to cook, stirring occasionally until the asparagus is tender and the mushrooms are browned, 2 to 4 minutes.   Transfer the vegetables to the colander with the pasta.

Reduce the heat to medium and add the remaining 5 Tbsps. butter.  When the butter has mostly melted, whisk in the cream and bring to a simmer, then add the peas and cook for 2 minutes.  Turn off the heat.

Whisk the Parmesan into the sauce.  Add the vegetables, cooked pasta, chives and lemon zest and toss well.  Season with salt and pepper, The pasta will thicken as it cools.  To thin it, add reserved pasta water 1 tablespoon at a time and toss to reach the desired consistency.  Serve hot in heated bowls.

 

Potato Nests with Peas, Ham and Cream Cheese

Ingredients 

2 thick slices of ham (about 4 oz.)

16 ounces (about 3 1/2 cups) frozen shredded hashbrowns, thawed (about half of a 30-ounce bag)

Kosher salt and freshly ground black pepper

8 ounces cream cheese, at room temperature

Finely grated zest of one lemon

2 tablespoons milk

1/4 cup frozen peas 

2 tablespoon chopped chives (1/2-inch pieces)

Paprika, for serving

Directions 

1. Position two racks in the top and bottom thirds of the oven and preheat to 425 degrees F. Spray a 12-cup and a 24-cup mini muffin tin with cooking spray and set aside.

2. Cut the ham into small matchsticks similar in size to the hash browns. Set aside and reserve 1/3 cup of the ham. Mix the remaining ham, hash browns, 1 teaspoon salt and some pepper in a large bowl. Divide the mixture evenly among the sprayed cups, using about 1 rounded tablespoon each. Press the mixture in a thin layer across the bottom and up the sides of each cup to make a nest, leaving the edges uneven and jagged. 

3. Bake, rotating the pans halfway through, until the nests are dark brown around the tips and golden and crisp on the outside, about 25 minutes.

4. Meanwhile, beat the cream cheese, lemon zest, milk 1/2 teaspoon salt, and some pepper together in a medium bowl with an electric mixer on medium-high speed. Scrape the mixture into a resealable plastic bag, cut off the tip and set aside.

5. When the nests are ready, remove them from the oven and let sit until they are cool enough to handle, about 10 minutes. Carefully lift the nests out of the tins using a small offset spatula or butter knife and transfer to a cookie sheet. Pipe the filling evenly among the nests. This may be done ahead; the nests can be set aside at room temperature until ready to serve, up to two hours. 

6. When ready to serve, heat the filled nests until the cream cheese is warm and the potatoes are crisp, about 7 minutes. Meanwhile, bring a small pot of water to a boil. Add the frozen peas and cook until they are warm but not shriveled, 5 to 6 minutes. Drain the peas in a colander, shaking to remove excess water. 

7. Transfer the nests to a serving platter. Top each with 1/4 teaspoon of the reserved ham, 3 peas and about 1/4 teaspoon chopped chives. Sprinkle with paprika and serve immediately.