Garlic Butter and Herb Twists

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During the holidays our family gathered together for one last meal before everyone parted ways after an amazing weekend. My sister in law made these amazing buttery garlic twists and we all loved them so much, she decided to whip up another batch! I couldn’t believe how fast they came together!

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•Garlic Twists•

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1. Preheat oven to 375.

2. Combine in mixer:

-2 Cups hot water

-2 Tbsp instant yeast

-2 Tbsp sugar

3. Let sit for 5-10 minutes.

4. Add:

-1 tsp salt

-Flour (Mix in flour until dough isn’t sticking to the sides anymore)

5. Let dough sit for 10 minutes to rise. (Put 1/2 stick butter in cookie sheet to melt in oven while dough is rising.)

6.Roll dough out and form (I like to make twists). Lay them out on buttered cookie sheet.

7. Let rise for 10 minutes sitting on the stove.

8. In a small bowl combine:

-1 stick butter

-1 Tbsp garlic powder

-1 Tbsp Italian seasoning

-1 tsp salt

9. Baste risen breadsticks with butter mixture, saving half to baste again after baking.

10. Bake 15-20 minutes.

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Coat again with remaining garlic butter & ENJOY!

Copy Cat SWIG Cookies

I keep miss-placing this recipe that my sister in law and I came up with, so I thought I’d put it here!! 💗 It is such an easy & yummy recipe!

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1 cup better softened

1 1/4 cups granulated white sugar

2 Tbsp milk

2 eggs

1 1/2 tsp pure vanilla extract

1/2 tsp almond extract

3/4 cup canola oil 

1 cup powdered sugar

1/2 tsp baking powder

1 tsp salt

1/2 tsp cream of tarter 

6 cups flour

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Cream together butter and sugar.

Add eggs, vanilla & almond extract, and canola oil and mix till well incorporated.

In a separated bowl, whisk remaining ingredients then add to the creamed mixture and mix well.

Roll dough into 2-3 inch balls and place on a cookie sheet.

Dip a flat bottomed glass cup into the dough to grease, then into granulated sugar, then press balls 1/2 inch thick.

Bake 8-10 Mins @ 375* F and let cool on a cooling rack.

Baked Greek Chicken

1 cup plain non fat Greek yogurt

2 tbsp olive oil

4 garlic cloves, minced

2 tsp Greek rub {I use Pampered Chef's Greek Rub, but if you don't have it, **RECIPE BELOW**}

1/2 tsp salt

1/4 tsp black pepper

Zest from 1 medium lemon

Juice from 1 medium lemon

1/4 bunch fresh parsley, de-stemmed and chopped fine

8-10 chicken pieces {thighs or drumsticks}

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In a small bowl, mix yogurt, oil, garlic, oregano, Greek rub, salt, and pepper, lemon zest and juice and chopped parsley until well combined.

Add chicken to a gallon size Ziploc, pour marinate onto chicken, close bag and massage marinade into chicken.

let rest flat in fridge for 1 hour, massage chicken again, flip to other side and let rest for 1 hour longer.

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Preheat oven to 400 degrees F.

Put chicken into a 9X13 baking dish and cover with tin foil.

Bake for 45 minutes.

Take tinfoil off and bake uncovered for 15 minutes longer.

Turn broiler on to high and broil for 5 minutes or until skin is browned and crispy. 

{This recipe is also great GRILLED!!!}

GREEK RUB

4 tsp dried oregano

2 tsp salt

2 tsp dried thyme

2 tsp ground cinnamon

1 tsp black pepper

1/2 tsp ground nutmeg

1/4 tsp crushed red pepper flakes

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Add all ingredients to a food processor and blend well.

Healthy{er} "normal" Chocolate Chip Cookies

I have been searching for a good "healthier" version of a cookie for quit sometime. Some I will eat, but my family won't. And some, we have thrown in the garbage. {no joke} 

I think I solved our problem!!!

I love the taste of brown sugar in cookies, more than white granulated sugar, so these cookies are right up my alley! 

My husband loves a flatter cookie so these work for him too! 

And they are a healthier version of a "normal" chocolate chip cookie so they are perfect for the health nut in the family. {me} :) 

They also taste like a "normal" cookie so they are perfect for the whole darn family!! Yay!!

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1 cup brown sugar

1/2 cup granulate white sugar

1/2 cup butter

1/2 cup coconut oil

2 eggs

1 tbsp vanilla 

3/4 cup white flour

1 cup wheat flour

3/4 cup oatmeal

1 tsp salt

1 tsp baking soda

2 tbsp ground flax seed, optional

1/2 tsp cinnamon, optional

1 cup chocolate chips {I used 1/2 semi sweet chocolate, 1/2 white chocolate}

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Preheat oven to 375 degrees F. 

Cream butter, coconut oil, and sugars together for 1 minute. 

Add eggs and vanilla and mix til well blended. 

Add all other ingredients, except for chocolate chips, and mix for 2-3 minutes. 

Add chocolate chips and mix till for 15 seconds, or just till mixed in. 

Bake for 12 minutes or till lightly brown. Let cool on pan for 2 mins then transfer to a cooling rack. 

The Best {healthy} Coconut Chocolate Chip Cookies

This is THE BEST cookies I've EVER had that's healthy. 

And I've tried a lot.

{My mother is gluten intolerant and have been for 3 years now.}

If you are gluten intolerant, or just want a healthy version of a cookie, that actually tastes good, this is it!

And in my opinion, they taste even better the next day! 

That says a lot!

1/2 cup softened coconut oil {make sure it doesn't melt!}

1/2 cup natural peanut butter or almond butter

1/2 cup agave nectar or pure maple syrup or honey

1/2 cup palm sugar or brown sugar

1/2 tsp salt

1 tsp vanilla

3 eggs

1 cup coconut flour

1/2 tsp chopped nuts

1 cup raw coconut, optional {regular works to}

3/4 cup chocolate chips

1/2 cup craisins or raisins

1/2 cup ground flax seed, optional

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Beat oil, peanut butter, agave, brown sugar, salt, vanilla and eggs till frothy. 

Add all other ingredients and mix well.

Drop by teaspoon onto an ungreased cookie sheet and flatten slightly with a fork. 

Bake at 350 degrees F for 11-14 mins, until golden brown.

Healthy Banana Oatmeal Chocolate Chip Cookies

2 VERY ripe bananas

1/3 cup coconut oil {could use natural applesauce}

2 cups rolled oats {could use gluten free version}

1/4 cup coconut milk {could use fat free or whatever you have on hand}

1/2 cup raisins or craisins

1 tsp cinnamon

1 tsp vanilla

1 tsp baking soda

1 tbsp ground flax seed

1/2 cup chocolate chips, optional

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Preheat oven to 350 degrees F.

In a medium sized bowl, mash bananas with a fork.

Add all other ingredients, mixing after each addition.

Drop by teaspoon on to an ungreased cookie sheet.

Flatten slightly with a fork.

Bake for 17 minutes. 

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**If you have xylitol or cane sugar, you could add a small amount to sweeten a little more.**

Steak Fajitas

2 lbs thin steak {i used a lean petite sirloin}

1/4 cup olive oil

1/4 cup fresh lime juice

2 cloves garlic, minced

1/4 tsp onion powder

1 tsp cumin

1 tsp oregano 

1/2 tsp crushed red pepper, optional

1 tsp salt

1/8 tsp pepper

2 tbsp butter or olive oil

1 red pepper, de-seeded and sliced

1 green pepper, de-seeded and sliced

1 large onion, peeled and sliced into long strings

1 lb mushrooms, washed {optional}

3 VERY ripe avocados

Fresh pico {recipe here: http://thehungrymama.blogspot.com/2010/02/salsa-fresca.html }

Non fat plain Greek yogurt {or low fat sour cream}

Tortillas {I use whole wheat}

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Put steak in a gallon sized ziploc bag.

In a small bowl, mix together oil, lime juice, and all spices.

Pour over meat, zip bag closed

Massage spice mixture into meat and place in fridge overnight or at least 2 hours.

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Grill meat to personal preference. 

While meat is grilling, saute peppers, onion, and mushrooms in butter, making sure they are still a little crisp.

Set aside.

Mash avocados and season with a little salt, pepper, garlic salt and lime juice. {or add a little pico to it!}

When steak is done, slice, as thin as you can, into 2 inch strips. 

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To make fajita's, spread a small amount of plain greek yogurt onto a tortilla, layer with meat, veggies, guacamole and fresh pico!

Lamb & Barley Stew

This is one I the best meals I've had in a long time, if not EVER!!
It feeds a TON!
And considering it feed the masses, didn't hurt the pocket either. :)

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3-4 lbs lamb roast, cut into bite sized pieces {boneless leg of lamb}

2 tsp salt 

1/2 tsp pepper

3 cups water

4 tbsp butter

2- 11 oz box of Quick Barley {Quaker. Sold near rice.}

3 tbsp olive oil 

1 large onion, diced small

3 cloves of garlic, peeled and minced

8 cups chicken broth

1 lb carrots, peeled, and cut into small pieces

3-4 celery stalks, washed, trimmed and cut into small pieces
1 tsp chicken bouillon 

1 1/2 tsp dried basil

5 whole cloves garlic, peeled 

5-6 bay leaves

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Place lamb into a pressure cooker and coat with salt and pepper. 

Add water and seal. 

Let pressure cooker rock steadily for 10 minutes. 

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While meat is cooking, melt butter in a medium pan. 

Add barely and brown over medium high heat, stirring and turning over, for 5-7 minutes. 

Dump into a large casserole dish. 

In same pan, sauté onions and 3 cloves garlic in olive oil until onions are tender. 

Mix with barley in casserole dish. 

Add chicken broth, carrots and celery. 

When meat is done, add to barely mixture, including meat drippings and liquid, basil and chicken bouillon. 

Stir well. 

Top with garlic cloves and bay leaves. 

Cover well with tinfoil and cook at 375 degrees F. for 50 minutes. Check barely and lamb for tenderness. If not done, cook 10 mins longer. 

Skinny Chicken Mozzarella W/ "Hidden-Veggie" Marinara

6 chicken breasts, marinated and grilled {I love to marinate chicken in fat free Italian dressing for 1-2 hours before grilling. It gives chicken the best flavor.}

1-2 tbsp olive oil 

2 cloves of garlic, peeled and minced

1 zucchini, washed and diced

1 yellow squash washed and diced

1/2 purple onion, sliced

1 carrot, peeled and grated

1/2 cup mushrooms, washed {optional}

1 handful fresh spinach leaves, de-stemmed, washed and chopped

2-3 fresh basil leaves, washed and chopped {optional}

1 small jar of your favorite marinara sauce

Fresh mozzarella, sliced thin 

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While chicken is grilling, saute all veggies in oil for 4-5 minutes.
Add salt and pepper. 

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Put marinara sauce in a blender and add veggie mixture to it. 

Purée till well blended. 

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When chicken is grilled, place on a cookie sheet lined with tinfoil. Pour desired amount of veggie marinara sauce onto each piece of chicken. Top with sliced mozzarella. Broil on high, second raxk from top, for 4 minutes, then on low till cheese is nice and browned, about 3-4 minutes.

Skinny{er} Pork Burritos with Green Sauce

This recipe came from my sister in law.
It is highly addictive!
My husband, who hates Mexican food, even Cafe Rio {Gasp!}, had seconds!
{Could be made Gluten-Free if eaten as a lettuce wrap!}
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3-4 lb pork roast

1 can Pepsi {diet works great and lowers calories considerably}

1 Tbsp onion soup mix 

Large can green enchilada sauce {Las Palmas brand has 25 calories per 1/4 cup}

1 tsp salt

1/8 tsp pepper

2 tbsp taco seasoning 

1 can low sodium black beans, lightly drained

Cilantro, washed and chopped

Cooked brown rice, optional 

Whole wheat tortillas 

Shredded cheese {i used low fat mozzarella} 

Low fat sour cream {plain Greek yogurt works great!}

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Put roast in crockpot with 1 can Pepsi and 1Tbs. onion soup mix. Cook on high till done and easy to shred, about 4-6 hours. 

Remove most liquid from crockpot and shred pork.
Add 1 cup of green chili enchilada sauce, salt, pepper, taco seasoning and black beans.
Mix together and cook for 30 minutes longer.
Add cilantro and make in to burritos using cooked rice, shredded cheese, sour cream, extra enchilada sauce, or anything else you like!

Easy Beef & Veggie Skillet

2 tbsp olive oil {or any oil you like}

1 large onion, peeled and diced small

1 lb ground beef {or ground turkey!}

Salt and pepper to taste

2 cloves of garlic, peeled and minced

1/4 tsp basil. {if using fresh, 2-3 leaves.}

3 carrots, peeled and sliced

3 red potatoes, washed and sliced {could use sweet potato}

1/2 cup water

1 zucchini, washed and sliced

1 yellow squash, washed and sliced

1 handful spinach, de-stemmed and diced

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In a large skillet, sauté onions in olive oil. Add hamburger and brown about 4 minutes. 

Add garlic, spices, carrots, potatoes and water. 

Cover and cook about 7 mins, then add other veggies and recover. 

Cook till carrots are tender. 

Easter Carrot Cake with Cream Cheese Maple Frosting

2 cups flour {could use coconut flour}

2 tsp soda

2 tsp baking powder

1 tsp salt

2 tsp cinnamon

1 tsp nutmeg

1 tsp ginger

1 cup sugar 

1 cup brown sugar 

1 cup oil {vegetable, canola, or melted coconut}

1- 8 oz can crushed pineapple, lightly drained 

2 tsp vanilla

4 large eggs

3 cups peeled & grated carrots {5-6 large carrots}

1 cup pecans, chopped 

1/2 cup raisins 

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Preheat oven to 350 degrees F

Whisk flour, soda, baking powder, salt, cinnamon, nutmeg and ginger in a small bowl. 

In a large bowl, mix sugars, pineapple and oil until well blended. 

Mix in eggs, 1 at a time, and add flour mixture. Mix till well blended. 

Mix in vanilla, carrots, nuts and raisins. 

Divide equally into three 8" or two 9" pans that have been greased and floured. {I also like to put wax paper in bottoms so I know the cakes will come out clean.}

For 8" pans, bake for 30 mins. 

For 9" pans, bake for 40 mins. 

Check center with a toothpick. Done when toothpick comes out clean. 

Cool cake in pans for 15 mins then turn onto wire cooling racks. 

Cool COMPLETELY before frosting. 
{Can be made into cupcakes. Fill 2/3 full and bake 12-15 mins.}

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*Cream Cheese Maple Frosting*

2 - 8 oz pkgs cream cheese, room temperature

1 stick {1/2 cup} butter, room temperature 

1 tsp vanilla

1 tsp cinnamon

1/4 cup PURE maple syrup

3-4 cups powdered sugar

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Beat cream cheese and butter until smooth. 

Add all other ingredients and 1/2 of the powdered sugar and mix. 

Add more powdered sugar until thick enough to spread nicely. 

Mix till fluffy.

Chicken Chop Salad

Romaine lettuce, rinsed and cut in to bit sized pieces
1 lb boneless, skinless chicken, seasoned and grilled {i marinate my chicken in fat free Italian dressing for 2 hours prior to grilling}
1 bunch of cilantro, washed and chopped
3-4 green onion stalks, washed and diced
1 green pepper, washed, de-seeded and diced
1 can black beans, drained and rinsed
3-4 roma tomatoes, washed and diced
1 cup frozen corn {rinse in hot water to defrost}
Shredded cheese
Ranch
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You can either let everyone put what they like on their own salad, or mix it all together in a large bowl!

Shish-Kabobs

Chicken, pork and/or steak, cut into 1 inch chunks
1 LRG onion, cut into large chunks

1 LRG yellow bell pepper, cut into large chunks

1 LRG red bell pepper, cut into large chunks
1 LRG zucchini, sliced to 1/2 inch thickness
1 LRG yellow squash, sliced to 1/2 inch thickness

1- 8 oz can tomato sauce

1- 4 oz can diced green chilies

2 tbsp Olive oil

2 tsp chili powder 

2 tsp cumin

1/2 tsp dried oregano

1/2 tsp salt 

1/2 tsp mrs dash Fiesta Lime seasoning

Juice of 1 lime

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Put meat, peppers, squash and onions in a large bowl.
Mix all other ingredients and pour over meat mix.
Stack and skewers and grill till chicken is no longer pink. 

Hawaiian Haystacks With Homemade Sauce

6 cups cooked brown rice

1 1b cooked chicken, boneless skinless

Toppings:

Tomatoes, mandarin oranges, pineapple, olives, green pepper, green onion, shredded cheese, crunchy chow mein noodles, and anything else you want on it!! 

Sauce:

1/2 c butter {or coconut oil}

1/2 c flour, any kind you like {or corn starch}

1 tsp salt

1/2 c sour cream

4 cups chicken broth 

2 tsp ranch dressing mix

1/4 tsp garlic salt

Black pepper to taste

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Melt butter in a sauce pan and whisk in sour cream and salt. Add flour and whisk really well till clumps are gone. Then add chicken broth and seasonings. {Add more flour to thicken if needed.}

Skinny Beef Casserole

1-2 tbsp olive oil

1 lb ground sirloin {or the leanest ground beef you can get}

Salt and pepper to taste

3 garlic cloves, minced

1 tbsp taco seasoning

1/4 tsp basil

1/4 tsp oregano

1 medium onion, diced

1/2 red pepper, diced

1/2 green pepper, diced 

1-15 oz can tomato sauce

1 small bag mixed veggies {the kind with corn, green beans, peas and carrots}

1/2 lb whole wheat egg noodles, cooked 

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Brown hamburger with garlic, seasonings and veggies in oil. 

When hamburger is browned and veggies are tender, add tomato sauce and cooked noodles. 

Healthy Banana-Apple Muffins

1 cup Greek yogurt {I used banana flavor}

2 eggs

1/2 cup unsweetened apple sauce 

1 tsp vanilla

1/4 cup honey 

1/4 cup brown sugar

2 tbsp ground flax seed

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1 tsp pumpkin pie spice

3-4 over ripe banana's, mashed with a fork. 

2 1/2 cups old fashioned oats, ground up in food processor {or whole wheat flour}

2 apples, peeled, cored, and diced

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Preheat oven to 400 degrees F. 

In a medium size bowl, mix first 11 ingredients. 

Add mashed banana's and diced apples to other ingredients and mix well.  

Add flour and mix till well incorporated. 

Line cupcake tins with cupcake liners and spray a small amount of non stick cooking spray to each. Fill 1/2 full and bake 15-18 minutes. {because ovens vary, check after 15 mins} {done when knife or toothpick comes out clean}  

Baked Chicken Fajitas

1 1/2 lbs boneless skinless chicken, cut in to strips

1 LRG onion, sliced

1 LRG green bell pepper, sliced

1 LRG red bell pepper, sliced

1- 8 oz can tomatoe sauce

1- 4 oz can diced green chiles

2 tbsp Olive oil

2 tsp chili powder 

2 tsp cumin

1/2 tsp dried oregano

1/2 tsp salt 

1/2 tsp mrs dash Fiesta Lime seasoning

Juice of 1 lime

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Put chicken strips, peppers and onions in the bottom of a 9x13 pan. Mix all other ingredients and pour over chicken. Mix well. Bake uncovered @ 400 degrees F for 30-35 mins. 

Serve on warm tortillas {I used whole wheat} with sour cream {I used Greek yogurt}, guacamole, fresh pico, and shredded cheese.
fresh pico recipe here: http://thehungrymama.blogspot.com/2010/02/salsa-fresca.html

Triple Chocolate Cookies

2 cups flour
3/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 1/4 cups butter, softened
2 cups sugar
2 eggs 
1 1/2 tsp vanilla
1 cup milk chocolate chips
1 1/2 cups white chocolate chips
1/2 cup chopped walnuts or macadamia nuts, if desired
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Preheat oven to 350 degrees F.
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In a medium sized bowl, mix together four, cocoa, soda and salt.
Beat in butter and sugar until very creamy.
About 3 minutes.
Mix in eggs and vanilla.
Mix in chocolate chips just till well incorporated.
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Bake for 10-11 minutes.
Cookies will be very soft, so slightly cool on pan before transferring to a cooling rack.
Cookies will flatten a little bit when cooled.

Wild Rice & Ham Chowder

4 cups water

1 box Rice A Roni {long grain and wild rice}

5-6 potatoes, peeled and diced

4 carrots, peeled and diced

1 large onion, diced

1 cup of ham, diced

1 Tbsp salt

2 garlic cloves {or 1/2 tsp garlic powder}

2 Tbsp chicken bouillon 

1 tsp basil

1 can cream of chicken soup

2-4 cups whole milk {depending on desired thickness}

2 cups cheddar cheese

1/2 cup butter, melted

6 Tbsp flour {corn starch can also be used}

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Place water, rice {including seasonings}, potatoes, carrots, onion, ham, salt, garlic, bouillon and basil in a large pot. 

Medium boil until potatoes and carrots are tender. {about 25 minutes}

Add the cream of chicken soup, milk and cheddar cheese. 

Turn heat to low. 

Mix the melted butter and flour together and add to thicken. 

Cook for 5 more minutes and enjoy!
{this could be done, ahead of time, in the crockpot. if so, spray the bottom of crockpot with a non stick cooking spray and add all ingredients except the last 5. cook in low for 6-8 hours. when potatoes are done, turn crockpot to high, add remaining ingredients and and cook for another 30 minutes, or until cheese is melted.}