Quinoa Jambalaya

One of my New Year's resolutions this year is to branch out and prepare meals I've never made before. It's easy to get stuck preparing and eating the same dinners each week. If you don't experiment with new ideas, you'll quickly become bored with your kitchen and menu. The kitchen is a creative space. So let's keep it interesting by trying at least one new recipe a month. Look forward to trying new recipes and gaining new skills! When you do this, you'll discover more about yourself too. Sometimes you might make a meal you don't like, and that's okay! The success comes with branching out of your comfort zone.

I was intimidated by jambalaya, but I made it manageable with this recipe. Stews, chilies, and soups are nice because you can throw the ingredients in a pot or slow cooker and let it cook itself. After a cold, windy day in Alabama this jambalaya was the perfect way to wind down and warm up.

Prep time: 30 minutes
Cook time: 40 minutes
Total: 70 minutes
Prepares: 10-12 servings

Here's what you need:
3 stalks celery, diced
1 red pepper, diced
1 green pepper, diced
1 yellow pepper, diced
2 jalapenos, diced
15 oz frozen cut okra
3 C vegetable broth
0.5 C water
14.5 oz canned diced tomatoes & green chilies
1.5 C quinoa
4 links Andouille sausage
1.5 lb shrimp, peeled and deveined
2 TBSP olive oil
1/4 tsp red cayenne pepper
2 TBSP Sriracha sauce
1 TBSP Cajun seasoning

Here's what you do:
1. Dice the veggies, slice the sausage into thin rounds, peel the shrimp.
2. Heat 1 TBSP olive oil in a large pan and add the celery, onion, and peppers. Stir occasionally and sauté until the veggies are soft, about 5 minutes.
3. Add the remaining olive oil, sausage rounds, and stir occasionally for another 5 minutes.
4. Stir in the vegetable broth, water, quinoa, tomatoes and green chilies, frozen okra, Cajun spice, and cayenne pepper. Reduce to medium-low heat and allow to simmer for 25-30 minutes, or until the quinoa is cooked. Stir occasionally.
5. Add the shrimp and allow to simmer until the shrimp are cooked and pink.
6. Add additional seasoning, sauce, or salt and pepper for extra flavor! If you don't want it as spicy, try using only 1 jalapeno or removing the seeds. I'm on a spicy kick so I wanted all the spice I could get!

Nutritionals:
Calories 233
Fat 10g
Carbohydrates 18g
Protein 17g
Sugar 4g
Sodium 1332 mg

I have several containers full of left-over jambalaya. I put a few in the freezer and some in the fridge, so I'll be eating this for a while! It takes time to dice the veggies, but once the jambalaya is ready you'll realize it was all worth it (especially during those lazy days when all you'll have to do is reach into the freezer and heat it up)!

Pro tip: Use a food processor to dice the veggies. It'll save you time and isn't near as tedious.

butterscotch banana bread bites

I usually make muffins or quick bread with my extra bananas but decided to give these bites a try. These will make your house smell like delicious banana bread, have the gooey texture of a soft baked cookie, and are so sweet and delicious you wouldn't even know there isn't added sugar (only that in the butterscotch chips)! My roommate didn't believe me when I told him they weren't "real cookies." Without eggs, added sugar or oil these bites are guilt free and satisfy that sweet craving. They were gone in two days because I couldn't stay away!! I had them for dessert, breakfast, and a snack before my run! I get nervous trying new pre-run foods but these were great.

Makes ~12 bites

What you need:

2 very ripe bananas

1 C oats

1/4 C butterscotch chips

1/3 C shredded unsweetened coconut

1/3 C chopped walnuts

1 tsp ground cinnamon

What you do:

1. Preheat the oven to 350 degrees F.

2. In a bowl, mash the bananas and combine all other ingredients. 

3. Shape the mixture into round bites and place on a cookie sheet. The recipe should make about 12 bites. I sprayed my cookie sheet with Pam to make sure they didn't stick.

4. Bake for 15 minutes and enjoy!

Nutrition Facts:
1 Serving = 1 Bite
Calories 106
Fat 6g
Carbohydrates 13g
Protein 2g
Sugar 6g
Sodium 6mg

If you want to warm them the next day, pop them in the microwave for 12 seconds, perfect!

Baked Cinnamon Pears [with vanilla greek yogurt]

With it being so cold lately, I have been craving a warm sweet treat. Sooo I tried my hand at some baked pears and LOVED THEM. It's healthier than a regular desert and is super easy to make. With some Greek yogurt on top, it's the perfect winter dessert.

Here's what you need:
4 pears
Vanilla Greek yogurt
1/2 tsp ground cinnamon
1 tsp vanilla extract
2 TBSP melted butter

Here's what you do:
1. Preheat the oven to 350 degrees F.
2. Skin, half, and core the pears.
3. In a bowl combine the butter, cinnamon, and vanilla and brush the pears with the mixture on each side.
4. Bake for 30 minutes on each side on a buttered 9 x 13 baking sheet, basting with the pan juices every 15 minutes.

5. Once the pears are done top with a spoonful of Vanilla Greek yogurt and enjoy!!

Banana Dark Chocolate Muffins

Things have changed a lot for me lately. I am no longer living at home with my parents... but instead have moved to Birmingham, am attending Samford University for graduate school (I am getting my Masters in Public Health and doing a Dietetic Internship), and am living with 3 boys. It's weird, I know.

One thing I have learned about living with boys is that they often buy food they have no real intention of eating. Example A: one of my roommates purchased 6 bananas. Bananas go bad quickly. He did not eat a single banana. What happened? I made 3 batches of banana bread and muffins. I think now they're buying bananas just because they know I won't let them go to waste. BUT they were delicious so here I am to share the recipe!!

Here's what you need:
1 stick (8 TBSP) butter
2 very ripe bananas
2 eggs
1.5 C flour
1 C sugar
1 tsp baking soda
0.5-1 C dark chocolate chips (I just eye-balled it because I love chocolate and oftentimes go overboard)

Here's what you do:
1. Preheat the oven to 350 degrees.
2. Cream the butter and sugar.
3. Beat the eggs and combine with the butter/sugar mix.
4. Mash the bananas and add to the mixture.
5. Mix in flour, sugar, chocolate chips, and baking soda.
6. Pour into muffin pan and bake for 25-30 minutes.

I also made this into bread. I combined the ingredients exactly the same but baked the bread for about 45-60 minutes. Just keep an eye on it and make sure it doesn't burn!

Greek Yogurt Breakfast Bowl

Greek Yogurt

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Mixed Berries

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Chocolate Granola

Spinach and Cheese Stuffed Shells

Since being home, my mom and I have been experimenting with new recipes. Both of us are wanting to change things up and we needed some "pin-spiration." I came across this recipe and it seemed like something the whole house would enjoy (it was). Served with a spring salad, these stuffed shells were delicious!

Here's what you need:  Serves 10
30 jumbo pasta shells
15 oz fresh spinach (steam until wilted and dry with paper towels and chop)
15 oz Ricotta cheese
1 large egg
1 1/2 TBSP chopped fresh basil
1 tsp chopped fresh thyme
3 C (12 oz) mozzarella cheese, finely shredded, divided
1 C (3.5 oz) Parmesan cheese, finely shredded
3 cups marinara sauce

Here's what you do:
1. Cook shells according to package instructions and preheat the oven to 375 degrees.
2. In a bowl blend the Ricotta cheese and egg, using a fork. Next, add in the basil and thyme. Then stir in 2 C mozzarella and Parmesan cheese and toss the mixture to combine. Next, mix in the prepared spinach and then season the mixture with salt and pepper to taste.
3. Spread 1/3 C pasta sauce along the bottom of a 13 x 9 inch baking dish.
4. Stuff each pasta shell with cheese mixture (about 2 TBSP each).

5. Arrange the shells in the baking dish side by side and cover shells with remaining marinara sauce.

6. Sprinkle with remiaining 1 C mozzarella cheese.

7. Cover the baking dish with aluminum foil and bake for 30 minutes.

I was lucky there were left overs because I can't wait to have it for lunch today!

Easy French Toast

My Dad is a big French toast fan and since I've been making breakfast a lot lately, I figured I would try my hand at this classic. I need something quick and easy if I'm going to make it in the morning and this recipe is perfect for that!

Here's what you need:
1 egg
3/4 C milk
1 TBSP ground cinnamon
1 tsp vanilla extract
1 pinch salt
2 slices bread

Here's what you do:
1. Beat together the egg, milk, cinnamon, vanilla, and salt.
2. Heat a lightly oiled skillet/griddle over medium heat.
3. Soak bread slices in egg mixture thoroughly on each side. Cook the bread until both sides are crisp and lightly browned.

Serve with fresh fruit, warmed maple syrup, and a nice glass of orange juice!

Slow-Cooker BBQ Chicken Salad

I have been on the BBQ train for a while now. I'm just craving summer and keep making my favorite summer-time foods. This recipe is super easy if you plan ahead (and if you don't... just cook it on high)!

Here's what you need:
1-2 chicken breasts
1 bottle of your favorite BBQ sauce
Salad greens and veggies

Here's what you do:
1. Place the chicken into the slow cooker.
2. Thoroughly cover the chicken in BBQ sauce.
3. Cook on high for 4 hours or on low for 8 hours. I pulled the chicken apart around hour 3 so it could continue soaking up the saucy goodness.
4. Take your favorite salad greens and whatever veggies you desire and place the chicken on top! No other dressing needed with all the BBQ sauce!

Sweet Potato Quinoa Tacos with Chipotle Sauce

I was searching for a new and different taco recipe and came across this one. It is so colorful and absolutely delicious. I prepared it for a group of friends and everyone agreed that it was fantastic!

Here's what you need: makes approximately 6 servings.
Whole wheat tortillas
1 cup uncooked quinoa
2 medium sweet potatoes
1 red bell pepper, cored, and diced
2 tablespoons minced green onion
1 avocado, diced
1/4 cup extra virgin olive oil
3 tablespoons freshly squeezed lime juice
1/4 cup minced fresh cilantro
1/2 cup diced cherry tomatoes
salt and pepper

For the sauce:
1/2 cup plain yogurt
1/2 cup mayonnaise
2 teaspoons pureed chipotle peppers in Adobo sauce

Here's what you do:
1. Make the chipotle sauce by combining all the ingredients. Keep cold in the refrigerator.
2. Cook the quinoa with a pinch of salt and 2 cups of water in a medium saucepan. Stir occasionally and let cool slightly.
3. Peel and dice the sweet potatoes. Boil in a medium saucepan until tender, around 15 minutes. Drain and cool slightly.
4. Toss together the potatoes, quinoa, bell pepper, onion, and avocado with 1/4 cup olive oil and 3 tablespoons of lime juice. Taste and adjust with salt and pepper.
5. Fill each warmed tortilla with 1/4 cup quinoa mixture. Sprinkle each with cilantro, tomatoes, and chipotle sauce.
6. Wrap each tortilla and enjoy!!

Slow Cooker BBQ Chicken

I think I'm missing the summertime when I start making BBQ in January. It has been SO cold here and all I want is a nice warm day by the pool. Since I'm not getting that anytime soon, I guess I'll eat like I'm sitting by the pool and just have to pretend.

Here's what you need:
2 chicken breasts
1 - 18 ounce bottle of your favorite BBQ sauce

Servings: 3-4

Here's what you do:
1. Place the chicken breasts in the slow cooker.
2. Smoother the chicken generously with BBQ sauce.
3. Cook on low for 8 hours. I pulled the chicken apart around hour 5 or 6 and it cook the remaining couple of hours that way.

I can't wait to make this when it is finally summer!!

Sweet Potato Chicken Chili

I made this chili last week when Alabama was experiencing some strange below freezing weather. I went to the store and got ingredients for two different kinds of chili. I decided to make this one first and it was perfect after a long day of running, classes, and trying to stay warm!

Here's what you need:

1 medium red onion, chopped
1 TBSP chili powder
1 TBSP ground cumin
2 tsp unsweetened cocoa powder
1/4 tsp ground cinnamon
1 28 oz can fire-roasted diced tomatoes
1 15.5 oz can black beans, rinsed
1 15.5 oz can kidney beans, rinsed
1 medium sweet potato, peeled and chopped into 1/2 inch pieces
2-3 chicken breasts

Here's what you do:
1. Combine the red onion, chili powder, ground cumin, cocoa powder, ground cinnamon, tomatoes, black beans, kidney beans, sweet potato, uncooked chicken, and 1 cup of water into a 4-6 oz slow cooker.
2. Cook on high heat for 4-5 hours or low heat for 7-8 hours. Cook until the sweet potatoes are tender. I cooked mine on low heat for around 7.5 hours and it was perfect!

Enjoy and stay warm!

Mozzarella Stuffed Meatballs

I made these for a weekend I was spending with some of my guy friends. The recipe made about 25 meatballs and I didn't have any left over. Needless to say, it was a huge hit!

Here's what you need:
1 lb ground beef
1 lb ground pork
1 cup breadcrumbs
1 TBSP Italian seasoning
3 eggs
1 tsp salt
1/2 tsp pepper
1/2 lb mozzarella (cut into small cubes)
Olive oil

Here's what you do:
1. Mix the beef, pork, breadcrumbs, Italian seasoning, eggs, and pepper.
2. Form the mixture into 2" balls and press a cube of mozzarella into the center.
3. Simmer 1/2" olive oil in a large skilled and brown the meatballs.

I served it over pasta with some marinara sauce from the grocery store and it was perfect!

Pumpkin Ginger Bread

I found this festive recipe on Pinterest (of course). I was craving something sweet for breakfast and this was the perfect thing. It made my apartment smell amazing and the bread went great with a hot cup of coffee this morning!

Here's what you need:

1-1/2 C sugar

1/2 C vegetable oil

2 eggs

1/3 C water

1/2 15 oz can pumpkin puree

1 tsp ground ginger

1/2 tsp ground allspice

1/2 tsp ground cinnamon

1/2 tsp ground cloves

1-3/4 cups all-purpose flour

1 tsp baking soda

3/4 tsp salt

1/4 tsp baking powder

Here's what you do:

1. Preheat oven to 350 degrees F. Lightly grease a 9 x 5 inch loaf pan. I used a smaller pan and had to make a few muffins with the excess batter. 

2. In a large mixing bowl, combine sugar, oil and eggs. Beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice, cinnamon, and clove.

3. In a medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend until all the ingredients are mixed. 

4. Bake in preheated oven until toothpick comes out clean, about 1 hour.

My roommate even described this as the best thing I've ever made!

Original Recipe

Pumpkin Granola

HAPPY OCTOBER!! I love October. From the leaves turning colors to the pumpkin spice lattes, plus with the weather is finally cooling off... there's so much to love. If you're looking for some quick festive treats check out these goodies from Williams & Sonoma. The muffins and pumpkin butter are divine.

A good friend of mine made some pumpkin granola the other day. She sent me home with a bag and I finished it on the drive home from her house! Whoops. I had her send me the recipe so I could share it with all of you! It would be good on some yogurt, with some fruit, or even in a bowl with some milk poured on top.

Here's what you need:
1/4 C uncooked quinoa, rinsed well and pat dry with a paper towel
1.5 C rolled oats
1/4 C ground flaxseeds
1/4 C pepitas
1/4 C chopped pecans
1/2 C dried cranberries
1/4 C real maple syrup (or honey)
1/4 C pumpkin puree
1 tsp oil (coconut or canola)
1 tsp pumpkin spice (or more to taste)
1/4 tsp cinnamon
Pinch kosher salt
1/4 tsp vanilla extract

Here's what you do:
1. Preheat the oven to 325 degrees F.
2. Spread oats and quinoa out on a parchment lined baking pan. Toast in the oven for 10 minutes and stir once.
3. Remove the oats from the oven, pour the toasted oats into the medium bowl and add the ground flaxseeds, pepitas, pecans, and dried fruit.
4. Reduce the oven to 300 degrees F.
5. In a second bowl, combine maple syrup, pumpkin puree, oil, pumpkin spice, cinnamon, salt and vanilla.
6. Pour over oats and stir together with a spatula.
7. Spread back onto baking sheet and bake an additional 20 minutes, or until golden.

Peanut Butter and Butterscotch Balls

I like keeping a batch of these treats in the fridge as much as possible. They're perfect before a morning run or on the way to class. They stay good for about a week, taste delicious, and you won't regret grabbing a second one. 

Here's what you need:

1/2 C whole wheat flour

1 1/4 C oatmeal

1 tsp cinnamon

1/4 tsp salt

1/2 C peanut butter

1/3 C light maple syrup

1/4 C no-sugar-added applesauce

1 TBSP vanilla extract

1/4 C butterscotch chips

Here's what you do:

1. Combine the flour, oats, cinnamon, and salt. 

2. Mix the peanut butter, maple syrup, applesauce, and vanilla extract until well combined.

3. Combine the two mixtures and the butterscotch. 

4. Scoop into balls. Refrigerate or freeze. Enjoy!

Original Recipe

Mixed Berry Smoothie

I have been begging for a blender and I FINALLY GOT ONE!!! Thanks dad. I immediately went to target, bought a huge bag of frozen mixed berries, and got to work. This smoothie recipe only requires 3 ingredients, doesn't need any added sugar, and keeps you full from breakfast to lunch (you can thank the Greek yogurt for that)!

Here's what you need:
1/2 C frozen berries
1/2 C orange juice
1 large spoonful of strawberry Greek yogurt

Here's what you do:
1. Combine all the ingredients in a blender.
2. Blend.

Pretty easy, right? My smoothies are more thick than ones I've gotten at a Smoothie King or a Tropical Smoothie. If you prefer them more slushy-like then just add more orange juice and subtract some yogurt. I have also used vanilla Greek yogurt and it tasted just as good! This recipe is easy to play around with and pretty difficult to mess up. It's perfect after a run or on the way to an early morning class.

Enjoy!

Smothered Bacon Chicken

Now that school has started, I have to start making my own dinner again (ugh where's my mom when I need her). This year I'm going to try, yet again, to cook more than I go out. It's going to be tough, but I've started out strong.

Tonight I used this super awesome website called Recipe Matcher. What is cool about Recipe Matcher is that you enter in which ingredients you have in your kitchen and it brings up a list of recipes you can make with them!! I decided on bacon wrapped chicken. I cooked it in a sour cream and cream of chicken and mushroom sauce.

Here's what you need:
1 can condensed cream of chicken and mushroom soup
4 oz sour cream
Bacon
Chicken breasts

Serves 4

Here's what you do:
1. I cut my chicken breasts in half and wrapped 1 piece of bacon around each half. I then placed them into a 9x13 inch baking dish.

2. Mix the sour cream and soup. Spread the cream over the chicken.

3. Bake at 350 degrees for 40 minutes.

I ate mine with rice and green beans and used the sauce from the chicken as a gravy. YUM! I made two different ones, one for more and one for my roommate. My roommate's used cream of mushroom and that was tasty too!

Original recipe

Make it healthier: I opted for reduced sodium bacon, light sour cream, and light cream of mushroom and chicken. You could also use brown rice instead of white rice.

Tomato Dumplings

I came upon this recipe as I was reading the book "A Stolen Life" by Jaycee Dugard. It was too tempting not to try myself. With only 3 ingredients, and taking less than 30 minutes to make, I was very impressed. I will definitely be making this again soon!

What You Need:

1 can diced tomatoes

1 can tomato soup

biscuits (I used Pillsbury Grand Homestyle biscuits)

What You Do:

1. Combine the diced tomatoes and tomato soup and bring to a boil.

2. Pinch the biscuits into smaller pieces.

3. Drop the biscuit pieces into the soup until the puff up (once the mixture is boiling). I tasted one before I decided they were ready. They will still be gooey, but they won't taste so raw.

4. Pour yourself and bowl and enjoy!!

Side Note: If you're looking for a good summer read and haven't read the Jaycee Dugard story, I highly recommend it.

Nutella Rice Krispie Treats

BEWARE: these are particularly addicting. One of my favorite new things lately, Nutella Rice Krispie treats. I made these for a few friends and we could not eat enough (we didn't even have left overs for the next day).

As if I didn't put Nutella on enough things...

Here's what you need:
6 C Rice Krispies
3 TBSP butter
1 bag marshmallows
3/4 C Nutella

Here's what you do:
1. Melt the butter and marshmallows in a saucepan over medium heat.
2. Stir/melt in the Nutella.
3. Add the Rice Krispies and stir until completely combined (you may have to use your hands).
4. Let cool. The Nutella will make it even more sticky than regular Rice Krispie Treats so it will definitely need this cooling time.
5. Enjoy!

Confession: I made this exact recipe two days in a row. I'm tempted to try with half peanut butter and half Nutella, yum!

[Greek] Cookie Dough Frozen Yogurt

As the weather is getting warmer, I am craving ice cream more and more. I am trying SO hard to resist, but sometimes you just have to have something cold and sweet. I stumbled upon this recipe and it looked simple, quick, and looked to me like a healthy alternative to my cravings! It took less than 15 minutes and I already had all the ingredients needed. It was fate.

Here's what you need:
1/2 C unsalted butter [softened]
1/2 C packed dark brown sugar
1/4 C granulated sugar
2 tsp vanilla extract
1 C flour
1/4 tsp baking soda
1/4 tsp salt
3/4 C dark chocolate chips (I used Ghirardelli)
1 C Greek vanilla yogurt (I used Chobani)

Here's what you do:
1. Mix the butter and sugars until soft and fluffy.

2. Add in the vanilla extract.
3. Mix the baking soda, salt, and flour in a separate/smaller bowl. Pour in the chocolate chips.

4. Mix the dry ingredients with the butter/sugar mixture. Mix in the yogurt.

5. Pour into a separate container and freeze overnight.

Makes about 2 cups! Enjoy!!

Original recipe: http://recipesweet.net/chocolate-chunk-cookie-dough-frozen-yogurt/