Lifesaver Casserole

This is my "let's see what's in the fridge and make something delicious with it" casserole.  But since that's too long of a title, I just call it my Lifesaver Casserole.  (Note, there are no lifesavers in it.  Do they even make those anymore?)  It's great for using up leftovers too.  I will tell you what I used in this one, but you can really put anything in here you want.  Potatoes, carrots, celery, green beans, rice or no rice, any kind of meat...  I adapted my recipe from this Shipwreck Casserole Recipe by Deep South Dish.

Ingredients

• 1-2lbs Ground Beef (And/or any other meat.  I also used left over Roast Beef this time)
• Salt, Pepper, Garlic Salt, seasonings of choice
• 1/2 - 1 Onion chopped
• 1-2 large potatoes
• Veggies of choice (celery, carrots, peppers, beans, etc) I used 1 red bell pepper and a few stalks of celery
• 2 cups cooked rice (great way to use leftover rice!)
• 2 large tomatoes, chopped (or cans of diced tomatoes or tomato soup)
• 1 cup water
• 1-2 tsp Italian Seasoning
• 1 cup shredded cheddar cheese

Directions

• Preheat oven to 350 degrees
• Butter a 9 x 13 inch baking dish and set aside. 
• Cook ground beef and season with salt, pepper and garlic if desired. 
• Layer casserole with onions on the bottom, then potatoes; sprinkle lightly with seasoning salt, or salt and pepper. 
• Top with vegetables of choice.
• Top with cooked rice then the ground beef. 
• In a blender, puree/blend tomatoes, water and Italian seasoning; pour evenly over the top. 
• Cover with aluminum foil and bake at 350 degrees for about 1 - 1 1/2 hours.
• Remove cover and sprinkle with cheese.  Let cheese melt and serve!

Amazing Pumpkin Pecan Sticky Buns

We really enjoyed these... I mean, REALLY enjoyed them!  They were even better the next day after sitting and soaking in the glaze overnight.  Yum!  I will be making these again.  Be warned, they are very sugary and not necessarily good for you... But, there is pumpkin in them! :)

Ingredients

Streusel

• 1/4 cup coconut oil
• 3/4 cup all purpose flour
• 1/2 cup brown sugar
• 3/4 tsp pumpkin pie spice

Glaze

• 1/3 cup maple syrup
• 2 Tb coconut oil
• 3/4 cup brown sugar
• 3/4 cup chopped pecans

Buns

• 2 1/2 cup flour
• 4 1/4 tsp baking powder
• pinch of salt
• 1 TB coconut oil
• 1/2 cup almond milk
• 1/3 cup pumpkin puree
• 2 TB sugar

Directions

• Combine Streusel ingredients and set aside
• For Glaze, mix maple syrup and coconut oil together and pour onto bottom of 13x9 pan.  Sprinkle with brown sugar and pecans.  Set aside.
• For Buns, in a large bowl stir all bun ingredients until dough forms.  Place dough on lightly floured surface.  Knead to smooth dough, about 10 times.  Roll out dough to 15x9 inch rectangle.  Sprinkle dough with streusel.  Roll up dough tightly from one long side; pinch seam to seal.  Use sharp knife to cut dough into 12 equal slices.  Place cut side down in pan.  Sprinkle with any streusel that falls out.
• Bake 23 to 25 minutes or until golden brown.  Immediately turn pan upside down, releasing buns onto serving plate.  Serve warm.

Homemade Rice Pilaf

We are adding fish to out diet once a week.  I'm going to try and come up with some delicious and creative sides to go with it!  Although I must say, there is nothing quite like some fresh Rice Pilaf to go with fish.  Instead of buying that pre-packaged stuff full of god-knows-what, I made my own.  It was fantastic.

Ingredients

• 10-15 Spaghetti Noodles (angel or regular)
• 1 cup Rice of choice (We like Jasmine, but brown rice is healthier)
• 1 TB Butter
• 2 cups Water
• Parsley (Fresh is best but dried is good too!)
• Lemon, if desired
• Garlic salt (or sea salt)

Directions

• Take about 10-15 spaghetti noodles (or more or less to taste) and break into small pieces
• Place in pan and heat over medium heat, stirring frequently, until noodles turn brown
• Add 1 TB butter and 1 cup of rice, stirring occasionally for 2-3 minutes
• Add 2 cups of water, juice of 1/2 lemon (if desired), parsley (1-2 TB dried, more if fresh) and salt
• Bring to a boil, cover, lower heat to low to medium-low and cook until rice is done

Pumpkin Bites with Cream Cheese

Ingredients

• 1 3/4 cup white or whole wheat flour
• 2 tsp baking powder
• pinch of salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/2 tsp ginger
• 1/3 cup homemade applesauce
• 1/4 cup real maple syrup
• 1 TB ground flax*
• 3 TB water*
• 1 tsp vanilla
• 3/4 cup pureed pumpkin
• 1/3 cup almond milk
• Cream cheese

Directions

• Preheat oven to 350 degrees
• In a bowl, mix flour, baking powder, salt and spices.
• In another bowl, mix pumpkin puree, syrup, applesauce, flax, water and vanilla until smooth.
• Add dry mixture to wet and mix until combined.
• Spoon into mini muffin tray and make 12-15 minutes.
• Let cool and top with cream cheese!

*Flax and water is used as an egg replacer, you can use 1 egg instead of flax and water.

Peanut Butter Banana Bread

Peanut Butter Banana Bread

Ingredients

• 3 medium ripe bananas
• 2 tablespoons flax meal 
• 3/4 cup warm almond milk
• 1/4 cup dark brown sugar 
• 1/2 cup smooth peanut butter or almond butter
• 1/4 cup coconut oil
• 1/3 cup real maple syrup 
• 1 tsp vanilla extract 
• 1 cup all purpose flour 
• 1 cup whole wheat flour 
• 1 TB baking powder
• Pinch salt 

Directions

• Preheat oven to 350 degrees F. Grease a loaf pan and set aside.
• Mash the bananas and set aside. 
• Mix the flax meal with the warm almond milk and set aside.
• In a large bowl, combine the brown sugar, peanut butter, coconut oil, maple syrup and vanilla extract. Then add in the flax meal mixture and bananas.
• In another bowl, whisk together the flours, baking powder, and salt. Add the dry ingredients to the wet using a spatula and mix until just combined. Do not over-mix.
• Pour mixture into prepared loaf pan and bake for 1 hour or until a knife or bamboo skewer comes out clean.

Adapted from this Better Banana Bread recipe.

Pecan Pie Larabars

Another great recipe from MyWholeFoodLife.  Pecan Pie Larabars.  These taste so delicious, it's hard to believe they are good for you!  With just 3 ingredients, you can't go wrong.  Go ahead, have 2 or 3 or 4...

1 cup raw almonds
1 cup pecans
12 medjool dates (or prunes)

Blend the pecans and the almonds in a food processor until they are fine. Then mix in the dates. The nuts will release their natural oils so there is no need for water. I was a little short on prunes, so I added just a little bit of maple syrup to help bring it together.  Line an 8X8 pan with parchment, leaving enough room for some paper to stick out the sides. Press the dough evenly into the pan. Once it’s spread out, use the extra paper to press the dough down with your palms so it’s packed well. Stick in the fridge to firm up for about 2 hours.  Remove, cut into slices, enjoy!

Chocolate Banana Fudge Muffins (Vegan)

These were a perfect dessert tonight... Delicious chocolate with healthy banana, low fat and low sugar.  Doesn't get much better than that!

Ingredients:

• 3 large bananas, mashed
• 2/3 cup sugar
• 1 TB ground flax
• 3 TB water
• 1/3 cup homemade applesauce
• 1/2 cup whole wheat flour
• 1/2 cup all purpose flour
• 1/2 cup cacao powder (or cocoa)
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup chocolate chips, plus more for topping if desired

Directions:

• Preheat the oven to 375 degrees. Line a muffin tin with baking cups. 
• In a bowl, combine mashed bananas, sugar, flax, water and applesauce.
• Sift the flour, cacao powder, salt, baking soda and baking powder into the wet ingredients. 
• Lightly mix to combine. Fold in chocolate chips. The batter will be chunky.
• Divide the batter between muffin cups (12-18 depending on how full you make them). 
• Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean. 
• Allow muffins to cool for 3 minutes, then transfer to a wire rack to cool completely.

Caramel Apple Breakfast Casserole

We're heading off to a potluck brunch this morning... I threw this together last night, baked it this morning.  Couldn't of been easier and is going to be so delicious!  It's almost as good as a crockpot meal ;)

Ingredients

• 6 eggs
• 1 cup milk
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 4 medium or 3 large apples, peeled and diced
• 1/4 cup butter or margarine, melted
• 1/4 cup brown sugar
• 1 tsp cinnamon
• 6 slices of bread, torn

Directions

• In a mixing bowl, whisk eggs, milk, cinnamon and nutmeg.
• Peel and dice the apples.  In a smaller mixing bowl, combine melted butter, brown sugar and cinnamon.  Toss with diced apples.
• In a greased 8×8-inch glass baking dish, tear 3 slices of bread and add to the bottom.  Then add a layer of the diced caramel apples.
• Tear the other 3 slices of bread and spread on top of the apples. 
•  Pour egg/milk mixture into the baking dish.  Cover with foil and let stand in the refrigerator for at least an hour (overnight, ideally!).  Preheat oven to 350.
• Bake covered for 30 minutes, then uncover and bake another 15-20 minutes, or until eggs have cooked through.

Day 19 of 30 Days of Cookies - No Bake Macaroons

Love Macaroons?  Try these amazing, guilt free No Bake Macaroons.  Recipe from MyWholeFoodLife (My favoritest blogger ever).

Ingredients

• 2 cups shredded unsweetened coconut
• 10 medjool dates pitted (I used 15 prunes)
• 1/2 cup almonds 
• 1 T coconut oil melted
• 1 tsp ground vanilla bean or extract (I used extract)
• 1 T flax meal + 3 T warm water

Directions

• Combine the flax meal and warm water in a bowl. Whisk it and place in the fridge. 
• In a food processor, pulse the coconut and almonds into a fine powder. 
• Add the dates, flax mixture, vanilla and coconut oil. 
• Pulse until the mixture starts to come together. Roll into balls.  
• You can also roll the balls in some coconut.
• Enjoy!  (And remember to share :) )

Freezing Quinoa

Quinoa is one of my favorite foods.  It's so versatile, you can make so many different kinds of foods with it.  I like to make up a bunch and freeze it, so I have some on hand and ready to go.

Some of my favorite Quinoa recipes:
Quinoa Tuna Cakes
Quinoa Mango and Black Bean Salad
Southwestern Quinoa Salad
Quinoa Pancakes

To freeze Quinoa, just follow the directions for cooking Quinoa.  Once cool, place in freezer bags and freeze.  Depending on your recipe, you can pull out the Quinoa to thaw ahead of time or just heat it up in whatever you're making.

Homemade Chicken Nuggets

My son LOVES chicken nuggets.  These are fantastic and so easy to make and can be made in a big batch and frozen, so you can just pull out and cook whatever you need for a quick lunch or dinner for the kids.

Ingredients

• Boneless, skinless chicken breast
• Flour 
• 2 Eggs, beaten
• Desired Seasonings (salt, pepper, garlic salt, etc)
• Oil for frying or
• Breadcrumbs if baking

Directions

• Cut up chicken breasts into chunks and process in food processor
• Take processed chicken and roll into balls
• Roll balls into flour (mix seasonings with flour if desired), then in dip in egg mixture and then coat with flour again (If baking, use bread crumb mixture instead of 2nd flour coat).
• Flatten slightly and place in heated oil and fry until golden brown, turn and continue to fry until done.
• If baking, bake in 400 degree oven for 25-30 minutes.

If you freeze these, reheat in 350 degree oven for 10-15 minutes.

Apple Banana Green Smoothie

All you need to make this delicious smoothie is

• Spinach
• Banana
• Apple 
• Cinnamon
• Ground Flax
• Your choice of milk or coconut water
• Ice, optional

Coconut Flour Pancakes (Gluten Free)

Ingredients

• 4 eggs, room temperature
• 1 cup half & half or coconut milk (full fat)
• 2 teaspoons vanilla extract
• 1 tablespoon honey
• 1/2 cup coconut flour (I have all purpose Coconut flour and needed 1 cup flour to make a thick batter)
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt
• coconut oil or butter, for frying (optional if using non-stick pan or griddle)

Directions

• In a small bowl, beat eggs vigorously until frothy, about 2 minutes.  Mix in milk, vanilla, and honey.
• In a medium-sized bowl, combine the dry ingredients (coconut flour, baking soda, salt).
• Stir the wet mixture into the dry; mix well.  Let batter sit for 5 minutes to thicken.
• While batter is thickening, preheat a griddle over medium to medium-low heat.  Add butter or coconut oil, if needed.  Ladle about 1/4 cup of batter onto the griddle.  Cook for a few minutes, until the top bubbles and the bottom is lightly brown, then flip the pancakes over and cook an additional 2-3 minutes.

Thanks SheCooksClean for the recipe!

Day 18 of 30 Days of Cookies - Vegan Peanut Butter Cookies

Ingredients

• 1/2 cup homemade applesauce
• 3/4 cup natural peanut butter
• 2 tsp vanilla
• 1/2 cup maple syrup
• 1/4 cup coconut sugar
• 1 1/4 cup whole wheat flour
• 1 cup all purpose flour
• 3/4 tsp baking soda
• dash of salt

Directions

• Mix applesauce and peanut butter, stir until creamy.
• Add vanilla, maple syrup and sugar, mix well.
• Add flour, soda and salt, stir until combined.
• Drop by tablespoonfuls onto greased baking sheet or Silpat.
• Bake in 350 degree oven for 10-11 minutes

Healthy Homemade Hummus

Hummus is such a great dish to serve up at a party, on movie night or even as a healthy snack at work!  Try this great recipe that you can make yourself with just a few ingredients.  I purchased 3lbs of dried garbanzo beans for $0.48 at Target (on clearance), so this really didn't cost much at all to make!

Ingredients

• 1 1/2 cup garbanzo beans, cooked
• 1 tsp garlic minced
• dash of salt
• 1/4 tsp cumin
• pinch of cayenne pepper
• 3 TB fresh lemon juice
• 1/4 cup water
• 6 TB tahini
• 2 TB olive oil

Directions

• Put garbanzo beans, garlic, salt, cumin and cayenne in food processor and process.
• Add lemon juice, water and process.
• Add tahini and olive oil and process until smooth and creamy.
• Serve right away or store in refrigerator for up to 2 days, or store in freezer (freeze in Ice Cube trays for small portion freezing)

Homemade Spinach Hummus

Hummus is a fantastic healthy snack, especially if you make it yourself!  This Spinach Hummus is amazingly delicious, super easy to make and it can be stored in the fridge up to 2 days or store in the freezer.

Ingredients

• 1 1/2 cups garbanzo beans, cooked
• 1/2 cup fresh spinach
• 3oz crumbled feta cheese
• 1/4 cup olive oil
• 3 TB fresh lemon juice
• 1/4 cup water
• 2 TB tahini 
• Red pepper flakes to taste (optional, I did not use)
• 2 tsp minced garlic

Directions

• Combined all ingredients in a food processor and blend well.
• Enjoy!

Refrigerator Oatmeal - Yogurt Oatmeal

It's not always easy to find the time to eat something healthy in the mornings, especially if you are running off to work or have small children to take care of.  This Refrigerator Oatmeal is a life saver!  Just make a few of these up the night before (or several if you want to make enough for 2-3 days).  You can pretty much make any variation you want!  It's versatile, easy, healthy and delicious.  You just can't go wrong!  These recipes fit perfectly in a half pint canning jar, however you can of course use a larger size if that's what you have.

Start with these base ingredients, then you can add some great extras and make a variety of flavors.  I will post more varieties as I try them!

Base Ingredients

• 1/4 cup old fashioned oatmeal (not quick or instant)
• 1/3 cup milk of choice
• 1/4 cup Greek yogurt
• 1 1/2 tsp chia seeds

Optional Varieties

Apple Cinnamon

• 1/2 tsp cinnamon
• 1/4 cup homemade applesauce
• 1 tsp maple syrup or honey

Pumpkin Pie

• 1/2 tsp pumpkin pie spice
• 1/4 cup pumpkin puree
• 1 tsp maple syrup or honey

Peanut Butter Banana

• 1 TB peanut butter (or PB2 Powder)
• 1 tsp honey or maple syrup
• 1/4 cup diced banana

Best Vegan Banana Bread

The most perfect banana bread, every time.

Ingredients

• 2 cups flour
• 3/4 cup sugar
• 1/2 cup brown sugar
• 3/4 tsp baking soda
• dash of salt
• 3/4 tsp cinnamon
• 1/2 cup almond milk
• 1 TB apple cider vinegar
• 2 cups mashed bananas (about 4 large)
• 1/4 cup coconut oil
• 2 TB maple syrup
• 1 tsp vanilla

Directions

• Preheat oven to 350 degrees and lightly grease a 9" x 5" loaf pan.
• In a bowl, whisk together almond milk and vinegar.  Let sit for 2 minutes.
• In another bowl, mix flour, sugars, baking soda and salt.  Set aside.
• Add mashed bananas, oil, syrup and vanilla to milk mixture, whisking until well combined.
• Add dry ingredients to wet ingredients and mix until combined.  Do not over mix.
• Bake for 1 hour or until a toothpick inserted in the middle comes out clean.

Day 17 of 30 Days of Cookies - Cocoa Fudge Cookies

Possibly the best ever chocolate cookies.

Ingredients

• 1 cup flour (whole wheat flour is good, too)
• 1/4 tsp baking soda
• dash salt
• 5 TB coconut oil
• 1/3 cup cocoa powder (or cacoa powder)
• 2/3 cup sugar
• 1/3 cup coconut sugar
• 1/3 cup plain greek yogurt
• 1 tsp vanilla

Directions

• Combine melted coconut oil and cocoa powder together, add in sugars and stir.
• Add yogurt and vanilla, stir.  Add flour, baking soda and salt and stir until combined.
• Drop by level tablespoonfuls onto Silpat lined baking sheet and bake at 350 degrees for 8-10 minutes.
• Let cool on baking sheet for about 2 minutes, remove and let finish cooling on wire rack.

Homemade Potato Salad

Inspired by The Pioneer Woman's Potato Salad recipe, I made up this potato salad with some frozen homemade hash brown patties I had in the freezer and Homemade Refrigerator Pickles instead of sweet pickles.

Ingredients

• 5lbs Potatoes
• 1-1/2 cup mayonnaise (You could also try plain Greek Yogurt)
• 4 TB prepared mustard
• 5 whole green onions, sliced
• 8 whole small sweet pickles (may use dill, I used my Homemade Refrigerated Pickles)
• 1 tsp salt
• 1/2 tsp paprika
• 1/2 tsp pepper
• 1/2 - 1 tsp dill weed (optional)
• 4 hard boiled eggs

Directions

• Cut potatoes in halves or thirds, then boil until fork tender. Drain. Mash potatoes or beat with a handheld mixer.
• Fold potatoes together with mayonnaise, mustard, green onions, salt, pepper and dill. 
• Fold in pickles and eggs, then taste for seasonings, adding more salt, mustard, or mayo as needed.