tag:blogger.com,1999:blog-14124071191942201812024-03-05T15:01:55.339-08:00Tasty Temptationsmisguidedmommyhttp://www.blogger.com/profile/10512111894191254653noreply@blogger.comBlogger391125tag:blogger.com,1999:blog-1412407119194220181.post-80767769235361912012018-03-23T09:12:00.000-07:002018-03-23T09:12:31.528-07:00Instapot Chicken & dumplings<div class="separator" style="clear: both; text-align: center;">
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<b>INGREDIENTS</b></div>
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3 Tbsp butter or olive oil</div>
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1.5 pound boneless skinless chicken thighs, sliced into 1" strips</div>
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1 Medium yellow onion diced</div>
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3 Ribs of celery washed and diced</div>
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4 Carrots diced</div>
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1/2 Tsp poultry seasoning</div>
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Salt & Pepper</div>
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6 Cups chicken stock</div>
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1 Cup frozen corn</div>
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1.75 Cups Bisquick baking mix</div>
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2/3 Cups milk</div>
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1/2 cup shredded cheddar cheese</div>
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1/4 Cup heavy cream</div>
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<b>DIRECTIONS</b></div>
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Turn Instapot to sauté, add butter or olive oil, chicken, salt & pepper, cook 4 minutes or until lightly browned. Add in onions, celery, carrots, and seasoning, toss to combine and cook for one minute. Add broth, lock the lid and cook for 8 minutes. Perform a quick release. Set pot to sauté or high and add in corn. Taste soup at this point to see if it needs more salt & pepper, if so, season to desired taste. Mix together biscuit dough and drop by rounded spoonfuls into soup. Let dumplings simmer for 8 minutes. Put lid on and turn to sauté, let cook covered for 2 more minutes to be sure the top of the dumplings cook. Release, remove lid, stir in cream, and serve. </div>
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I doubled the biscuit recipe and baked a set of cheese biscuits to serve with it also. The next day for lunch I found that the dumplings had dissolved over night, so I put the biscuits on top of the soup, inside the kids thermos.</div>
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This recipe is adapted from the book (the only thing I added was cheddar cheese), "Great Food Fast" by Bob Warden. You can get it on Amazon</div>
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misguidedmommyhttp://www.blogger.com/profile/10512111894191254653noreply@blogger.com0tag:blogger.com,1999:blog-1412407119194220181.post-12744559140176748702018-03-22T14:11:00.002-07:002018-03-22T14:11:32.738-07:00Yellow curry roasted cauliflower & chickpeas<div class="separator" style="clear: both; text-align: center;">
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I was looking for something new to mix with my <a href="https://tasteytemptations.blogspot.com/2014/09/spicy-red-lentis.html">lentils </a>this week. My friend sent me a recipe for a chicken curry that I modified. This was a quick and easy dinner dish to make.</div>
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INGREDIENTS</div>
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1 Can chickpeas drained & rinsed</div>
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1 Head cauliflower roughly chopped</div>
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4 Small yukon gold potatoes quartered</div>
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1/2 Can coconut milk</div>
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2 Tbsp yellow curry powder</div>
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2 Tbsp olive oil</div>
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Salt</div>
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Pepper</div>
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Preheat oven to 375. On a roasting pan combine chickpeas, cauliflower, potatoes, salt, pepper, olive oil & half of curry powder. Toss until evenly coated. Roast for 20-35 minutes until tender. In a large sauté pan combine half can of coconut milk & remaining curry powder over high heat. Whisk until combined. Continue whisking for one minute. Reduce heat, and simmer on low. Once veggies are done, add them to curry coconut milk, and toss until combined. Serve as is, or on a bed of red lentils. </div>
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This week I made this with my favorite <a href="https://tasteytemptations.blogspot.com/2014/09/spicy-red-lentis.html">red lentils</a> as a side dish, to pack for lunch. I added 4 diced carrots to the lentils before putting them in the Instapot, to give the dish a sweet flavor. It's been a great, filling vegan meal.</div>
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<a href="https://tasteytemptations.blogspot.com/2014/09/spicy-red-lentis.html">Find the recipe for my favorite red lentils here</a></div>
<br />misguidedmommyhttp://www.blogger.com/profile/10512111894191254653noreply@blogger.com0tag:blogger.com,1999:blog-1412407119194220181.post-17891315760526390502018-03-22T06:41:00.000-07:002018-03-23T09:12:41.413-07:00Red lentils<div class="separator" style="clear: both; text-align: center;">
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This has become one of my new go to Sunday night dishes that I make to use in a bunch of different ways throughout the week. I will post the recipe for the lentils and then post the adjoining recipes using the lentils next. This is a great dish because you can make it ahead, refrigerate it, and eat it all week. As a bonus it taste super yummy cold on wraps. I would also like to add a disclaimer that I don't really have a picture of the finished product in the pot. It was really good while tasting, and I kept burning my mouth, plus I was starving, so when it was finished I just put it on a wrap and walked away. You can kind of see the finished product once it's layered on a wrap, I'll post that below.</div>
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<b><span style="color: #274e13;">INGREDIENTS</span></b></div>
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1 Cup red lentils (checked for rocks and goodies, then rinsed)</div>
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3 Cups water / vegetable broth</div>
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1 Rounded tsp cumin</div>
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1 Tsp garlic powder</div>
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1/2 Tsp sea salt</div>
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Pepper to taste</div>
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1/8 Cup chopped white onion </div>
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*Optional crushed red pepper flakes </div>
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<b><span style="color: #274e13;">STOVE TOP DIRECTIONS</span></b></div>
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In a medium dutch oven (or sauce pan) bring water and lentils to a boil. Once boiling add in cumin, garlic powder, salt and pepper. Stir to get all of the lentils off the bottom of the pan and combine seasoning. Reduce heat to low and cover for five minutes allowing it to simmer. Add in chopped onions, stir, once again getting all the bits off the bottom of the pan. Cover and allow to continue simmering for 15-20 minutes until lentils are tender and soft. Remove from heat and stir one final time checking consistency. If your lentils seem soft with no bite, they are done. If not, add a little more water and keep simmering. Your lentils should have very little left over liquid when done.<br />
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<b><span style="color: #274e13;">INSTAPOT DIRECTIONS</span></b><br />
Reduce amount of vegetable broth by 1/2 cup. Combine all ingredients in pot. Set to manual 9 minutes. Instant release pressure and serve.</div>
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If you are more adventurous then me this is when you would add in a pinch or two of crushed red pepper flakes. I am not adventurous. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR7k96M9XYdGVXRbte1bvt77iyrEwipeWaLyAhB1tvuhOJE6kcofZlLn5Zo-D3anLeRTmRDplN48U1m4iOQRfLu32IWyC3xz2ADpSC2-QUp83iR9Uwmzwz0Uia9TKVfc20bfpQP0HWQtU/s1600/IMG_3199.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR7k96M9XYdGVXRbte1bvt77iyrEwipeWaLyAhB1tvuhOJE6kcofZlLn5Zo-D3anLeRTmRDplN48U1m4iOQRfLu32IWyC3xz2ADpSC2-QUp83iR9Uwmzwz0Uia9TKVfc20bfpQP0HWQtU/s1600/IMG_3199.jpg" width="240" /></a></div>
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You can serve the lentils warm as is, or refrigerate them for about three hours and use them as the base for a few types of wraps which I will link to after I post them up.</div>
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This recipe has so far made enough for three wraps, plus a good amount just spooned right into my mouth, and it looks like I have enough left for two wraps. If you wanted to feed a family on this I would double the recipe. This is something I made to have on for lunch and dinner for myself since I am the only vegetarian in the house.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA36o8X7fGicQ7ynmygyPu-IUTgRAoVYj3_d_754zhDbgE2PIXvA_xVAYoTdqOi9b6ttbglwppd8jCE33qvLPh28jWv9LoF1fVeXINf48aN6e4gGxWDvRDqGaSCNnILPd-Twj8GJkFtEw/s1600/IMG_3233.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA36o8X7fGicQ7ynmygyPu-IUTgRAoVYj3_d_754zhDbgE2PIXvA_xVAYoTdqOi9b6ttbglwppd8jCE33qvLPh28jWv9LoF1fVeXINf48aN6e4gGxWDvRDqGaSCNnILPd-Twj8GJkFtEw/s1600/IMG_3233.jpg" width="240" /></a></div>
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This is how they look the next day after being chilled over night. Kind of a spreadable wrap filling. Reheated it will be a nice hearty spoonable texture.</div>
misguidedmommyhttp://www.blogger.com/profile/10512111894191254653noreply@blogger.com0tag:blogger.com,1999:blog-1412407119194220181.post-81519099479570671792017-02-11T19:57:00.000-08:002017-02-11T19:52:30.557-08:00The best cauliflower you will ever eat<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji2LlxDvmw1WepSP-WLv4IXdBa7Rc3tj8GAyCE8wmuM6kcxRbEsLSZfjydzB_opQ5ixDM56aUNROuyX7rD_OA_lU360ke7Q9n_gzmDlQLN8eEpiQE9anb54gdakd609ZmiU_Y407GBczw/s640/blogger-image-1783606311.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji2LlxDvmw1WepSP-WLv4IXdBa7Rc3tj8GAyCE8wmuM6kcxRbEsLSZfjydzB_opQ5ixDM56aUNROuyX7rD_OA_lU360ke7Q9n_gzmDlQLN8eEpiQE9anb54gdakd609ZmiU_Y407GBczw/s640/blogger-image-1783606311.jpg" /></a></div>
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Ingredients </div>
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5-6 Cloves of garlic roughly chopped</div>
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1/3 Yellow onion diced (red onion for a sweeter caramelized flavor)</div>
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2 Tsp dried parsley</div>
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4 Tbsp olive oil </div>
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4 Pinches sea salt</div>
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Pepper</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1- Head of cauliflower chopped up</span></div>
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4-6 Sliced hot cherry peppers diced up</div>
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1 Tsp hot cherry pepper juice </div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Preheat oven to 375. Combine all ingredients excluding hot peppers. Taste for flavor once it's all combined. I add more garlic, pepper, or more salt at this stage. Cover and bake for 20 minutes, remove from oven and toss in peppers and juice. Cook another 10 minutes until it reaches your desired doneness. (I like it al dente, my husband likes it soft). Normally I don't pull it until the onions are soft and caramelized. I marinated mine for 2 hours prior and I think it gave it more flavor. I think this could also be marinated over night and thrown in the oven the next day. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">I used to make this adding the peppers at the start of cook time. I realized it added too much heat and took away from all of the other flavors. I now add it in at the end of cooking. I find the peppers stay sweeter, and you can still distinguish the onions and garlic from the overwhelming heat.</span></div>
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misguidedmommyhttp://www.blogger.com/profile/10512111894191254653noreply@blogger.com5tag:blogger.com,1999:blog-1412407119194220181.post-47918606205200620032015-09-24T16:34:00.001-07:002015-09-24T16:34:10.970-07:00Spicy garlic parmesan chicken wings<div class="separator" style="clear: both; text-align: center;">
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My husband and kids love the Garlic Parmesan wings from Wing Stop. After about five years I gave in and tried to make something similar without deep frying them. The first time I just seasoned them and threw them in the oven. After that my husband asked me if I could try it with Panko to make them really crunchy. I tried, and the wings of happiness were born.</div>
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Ingredients</div>
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2-3 Pounds of fresh party wings (not frozen, must be defrosted)</div>
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1 Cup panko breadcrumbs</div>
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3 Tbsp garlic powder</div>
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2 Tbsp onion granules</div>
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4 Tbsp Parmesan cheese (smaller grain the better)</div>
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Chipotle powder to your liking I use about 1 Tsp</div>
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2 Tsp dried parsley</div>
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Pinch salt</div>
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1/2 Tsp black pepper</div>
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3 Tbsp olive oil</div>
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Preheat oven to 375. Coat wings in olive oil. Add a third of your seasoning to wings and give them a good rub down coating the entire wings in seasoning. Add remaining two thirds of seasoning to panko and mix. Line a pan with foil. Place baking cooling racks over foil (if you have them). One at a time roll each wing in the panko and place on the baking rack. Bake for 15 minutes. Carefully flip each wing over once trying not to knock off all of the coating. Bake for another 15 -20 minutes until wings reach an inner temp of 175. Pull out and let rest 5-7 minutes. Enjoy.</div>
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Life hack. I sometimes sprinkle more parmesan on the wings after I flip them. Life hack two. Even though it goes against all of my clean eating tips, my family really prefers that parmesan cheese in the green shaker bottle near the pizza sauce.</div>
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<br />misguidedmommyhttp://www.blogger.com/profile/10512111894191254653noreply@blogger.com0tag:blogger.com,1999:blog-1412407119194220181.post-61085213084164059482015-02-18T18:23:00.000-08:002015-02-18T11:10:16.799-08:00Authentic Pork Carnitas<div style="text-align: center;">
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**Pleas note this is an updated recipe but not an updated after pic. My husband and kids ate the food so fast last night I did not get a picture of it. However this was by far the most moist, and flavorful carnitas I have made to date. <br />
1 large 2-3 pound pork shoulder/butt <br />
1/2 medium white onion chopped<br />
6 cloves garlic chopped<br />
1.5 tbsp sea salt or kosher<br />
2 tbsp black pepper<br />
2 Bay leaves<br />
1 Tsp cumin <br />
1 Cube chicken bullion<br />
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warm flour tortillas (or corn its a preference really)<br />
1/2 white onion fine diced<br />
cilantro fine minced <br />
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Combine all ingredients in crock pot and cook on low for 8-9 hours. Shred with a fork and allow pork to simmer in juice for ten minutes. Serve. Mix diced white onions and cilantro. Place pork on warmed tortilla, top with onions and cilantro and enjoy.<br />
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misguidedmommyhttp://www.blogger.com/profile/10512111894191254653noreply@blogger.com2tag:blogger.com,1999:blog-1412407119194220181.post-70851336156237163012015-02-10T18:40:00.003-08:002015-02-10T18:40:52.564-08:00Slow cooker BBQ pulled pork <div class="separator" style="clear: both; text-align: center;">
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Pork:<br />
4 - 5 pound pork shoulder<br />1 chicken bullion cube<br />
1/2 tsp black pepper<br />
3 garlic cloves minced<br />
1/2 yellow onion chopped<br />
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BBQ Sauce:<br />
1/2 yellow onion cubed<br />4 cloves garlic</div>
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1 can tomato paste<br />
2 Tbsp dijon mustard<br />
3 Tbsp apple cider vinegar</div>
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2 Tbsp balsamic vinegar </div>
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1 tsp onion powder<br />
2 tsp paprika<br />
1 tsp smoked paprika<br />
1 tsp sea salt<br />
1 tsp black pepper<br />
1 can pineapple chunks with juice</div>
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2 Tbsp pure maple syrup</div>
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Combine all ingredients for BBQ sauce in blender and puree until smooth. Taste for seasoning. I added a little more balsamic vinegar after tasting. It is going to taste tomatoe-y until it's cooked down. Add pork, half of sauce, and all ingredients for pork into crock pot. Cook on low for 8 hours. Store remaining sauce in blender, covered in the refrigerator. After the 8 hours using a large spoon drain half of juice from cooked pork, shred and cover with remaining half of sauce. Allow to cook for another hour until sauce thickens. Serve and enjoy. I served mine on a whole wheat bun spread with a little salted butter, and sliced fresh tomatoes. The boys devoured it.</div>
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This sauce can be cooked longer, or even ahead of time. You can simmer it on low for 2-3 hours then add it to any meat you desire. The pork can be cooked a day ahead of time, drained and then put back in the crock pot with the sauce and cooked on low in the crock pot for 8 hours if you want the sauce to be really thick. </div>
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misguidedmommyhttp://www.blogger.com/profile/10512111894191254653noreply@blogger.com0tag:blogger.com,1999:blog-1412407119194220181.post-23436994332474019092014-12-05T19:28:00.001-08:002019-06-15T08:33:36.924-07:00Whole wheat banana chocolate chip pancakes<div class="separator" style="clear: both;">
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Ingredients</div>
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2 cups whole wheat flour</div>
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2 tsp baking powder </div>
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1.5 tsp baking soda </div>
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1 Tbsp honey</div>
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1.5 tsp pure vanilla extract </div>
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1.75 cups milk</div>
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1 large egg </div>
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2 ripe bananas smashed</div>
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1/4 - 1/2 cup mini chocolate chips (I use Enjoy Life vegan chips)</div>
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Combine flour, baking soda and baking powder. Mix in milk and vanilla extract until combined. Add eggs, honey and, mix until combined. Add smashed banana and chocolate chips and mix well with a fork smashing banana into batter. </div>
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Heat non stick pan over medium low. Spray pan with non stick cooking spray and add batter. Allow first side to cook until bubbly and then flip using a large spatula. Cook until center rises and sides are not wet. </div>
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The batter does not store well so I cook all of it in mini pancakes and refrigerate them for the week. I pack them cold in the kids lunches or heat them up for a quick breakfast. </div>
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I serve these with pure maple syrup. </div>
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This recipe was adapted from "100 Days of Real Food."</div>
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misguidedmommyhttp://www.blogger.com/profile/10512111894191254653noreply@blogger.com0tag:blogger.com,1999:blog-1412407119194220181.post-81734920189154250432014-11-04T12:01:00.001-08:002014-11-04T12:01:52.924-08:00Turkey Chorizo Breakfast Tacos<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #660000;"><b>INGREDIENTS (For 6 tacos)</b></span></div>
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4-6 Yukon gold potatoes unpeeled cubed into 1/2" x 1/2" pieces </div>
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1 Package Turkey Chorizo (I used Diestel brand from Whole Foods)</div>
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1/2 Tsp cumin</div>
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6 corn tortillas</div>
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Water to boil potatoes</div>
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6 eggs</div>
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Salt & pepper</div>
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2-3 Tbsp oil as needed </div>
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1 Tbsp salted butter</div>
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1 Package Queso Fresco - crumbled</div>
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Cilantro - chopped</div>
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<span style="color: #660000;"><b>DIRECTIONS</b></span></div>
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Preheat oven to warm. Bring pot of water and potatoes to a boil. Boil for about five minutes or until just starting to get tender. </div>
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In a large skillet (cast iron is best) heat 1 Tbsp oil over medium high heat and cook chorizo & cumin 8-10 minutes until cooked through. With a slotted spoon remove chorizo and set aside. </div>
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Drain potatoes and allow to dry for about two minutes. Add potatoes and butter to pan in flat layer and cook until starting to crisp on all sides, stirring every few minutes. If needed add another Tbsp of oil to help crisp up (my chorizo wasn't very fatty so I had to add oil). Once potatoes are crisp add chorizo back in and combine it all together over low heat for about two minutes. Using slotted spoon remove the mixture into a bowl and reserve it in a warming oven. </div>
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Using the chorizo bits in the pan add remaining Tbsp oil and one at a time lightly fry tortillas over medium heat until they start to raise and blister, getting coated in the flavors from the pan. Place tortillas in oven to warm. </div>
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Heat a small non stick skillet over medium low heat and crack in one egg. Season with salt & pepper to taste. Using a lid that fits the pan or is slightly bigger then the pan, add 1 Tsp water in pan with egg and cover until Top of egg white is no longer clear and runny, but the yolk is still liquid (this is called basting the egg). The water will produce steam cooking the top of the egg without flipping it and overcooking it. While egg is cooking assemble one tortilla, topped with chorizo mixture. Remove egg from the pan and place on top of chorizo mixture. Top with crumbled queso fresco and cilantro. </div>
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<div style="text-align: center;">
This recipe is adapted from the book "<a href="http://www.amazon.com/The-Best-Cookbook-Ever-Sussman/dp/1616286350">The Best Cookbook Ever,</a>" by Max & Eli Sussman</div>
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misguidedmommyhttp://www.blogger.com/profile/10512111894191254653noreply@blogger.com0tag:blogger.com,1999:blog-1412407119194220181.post-17183934873707571062014-10-28T13:56:00.002-07:002015-01-25T12:21:53.714-08:00Vegan vanilla muffin base recipe / vegan chocolate chips muffins<div style="text-align: center;">
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This base can be used with any mix ins. Apples and cinnamon would be great. <br>
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1 + 1/4 Cup whole wheat flour<br>
3/4 tsp baking powder<br>1/4 tsp baking soda<br>
1/4 cup coconut sugar <br>
1/4 tsp salt<br>
2 Tbsp chia seeds (mixed with 1/4 cup of water, pureed in a blender or food processor)<br>
2/3 cup water<br>
1 1/3 cup So Delicious Dairy Free Vanilla Coconut Milk<br>
1/4 cup Coconut Oil (warmed to liquify)<br>
3 Tbsp Honey <br>
1 tsp apple cider vinegar<br>
1 tsp vanilla extract<br>
1/2 cup vegan chocolate chips (I use enjoy life)</div>
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1. Preheat oven to 350 degrees.<br>
2. Combine dry ingredients (Flour through salt) set aside<br>
3. Make the chia seed mixture and set aside.<br>
4. Add in remaining ingredients leaving out chocolate chips &; chia seed mixture.<br>
5. Mix in reserved chia seed & water mixture.<br>
6. Allow batter to rest for 15 minutes then mix in chocolate chips.<br>
7. Line cupcake pan with silicon liners, or spray with cooking spray and use paper liners<br>
8. Scoop the batter into each of the liners<br>
9. Bake for 22-25 minutes or until a toothpick comes out clean. You may want to over cook these as they will be a little wet if you only cook them 22 minutes. These are best after being refrigerated over night. Straight out of the pan they can be a little moist. The next morning they are perfect. </div>
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These muffins will rise but they fall again once they have cooled. You can fill them about 3/4 of the way full without having them bake over the top of the tin, and then they will settle at about 3/4 of the way full again. </div>
misguidedmommyhttp://www.blogger.com/profile/10512111894191254653noreply@blogger.com0tag:blogger.com,1999:blog-1412407119194220181.post-8482363083059788182014-09-08T13:40:00.000-07:002014-09-29T19:04:47.495-07:00Mushroom and green lentil ragu (vegan)<div class="separator" style="clear: both; text-align: center;">
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I've been discovering lentils this week. Last night I made the family a wonderful Italian sausage pasta. I wanted Italian also so I went to work making this filling, delicious, spicy, vegan dish. It came out rustic and tasting better then the pasta and cheese dish I had made my family.</div>
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<span style="color: #38761d;"><b>INGREDIENTS</b></span></div>
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1.5 Cups green lentils (wash them and check for invaders)</div>
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8 Oz diced button mushrooms</div>
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8 Oz diced portobello mushrooms</div>
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1/2 Yellow onion rough chopped</div>
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5 Cloves garlic minced</div>
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2-3 Tbsp fresh basil - chiffonade</div>
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1- Cup baby spinach chopped </div>
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1/2 Tsp onion powder</div>
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1 Tsp garlic powder </div>
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1 Jar of organic tomato sauce</div>
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2.5 Cups organic veggie broth</div>
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3 Tbsp balsamic vinigar</div>
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Pinch of crushed red pepper flakes</div>
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1 Tsp salt</div>
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1-2 Tsp pepper</div>
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Olive oil </div>
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<span style="color: #38761d;"><b>DIRECTIONS</b></span></div>
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Heat large dutch oven or pot over medium heat. Toss in your mushrooms and sauté for about five minutes. Add in onions and garlic and sauté until onions become clear. Add in garlic powder, onion powder, salt, pepper, and red peppers. Wilt in the spinach and basil, mixing until combined. While this is all cooking down rinse and sort through your lentils. Add lentils to pot and combine. Add in tomato sauce, vinegar, and stock. Cover and reduce heat to low. Allow to simmer for 35-40 minutes until most of liquid is gone and lentils are soft. </div>
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I topped mine with some garbanzo beans for dinner. I added more fresh basil for color but forgot to take a photo before I hoovered it all.</div>
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misguidedmommyhttp://www.blogger.com/profile/10512111894191254653noreply@blogger.com0tag:blogger.com,1999:blog-1412407119194220181.post-34987109938918614412014-09-08T11:04:00.000-07:002015-03-02T08:37:08.639-08:00Vegan banana muffins<div class="separator" style="clear: both; text-align: center;">
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I shouldn't have made these. They are really super delicious and I
want to eat the whole pan. Also, since I don't eat egg, especially not
raw egg I've never had the pleasure of eating raw cookie dough. I was
able to eat as much of this batter as I wanted while prepping. I'm not
sure if that is a good thing or not.</div>
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<b><span style="color: #783f04;">INGREDIENTS</span></b></div>
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1.75 Cups whole wheat flour</div>
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2 Tsp baking powder</div>
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1/2 Tsp baking soda</div>
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1/4 Tsp salt</div>
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1 Tsp vanilla extract</div>
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3 Tbsp pure maple syrup </div>
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1/8 Cup liquid coconut oil</div>
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4 Ripe large bananas smooshed up<br />
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You can add in nuts or dark chocolate chips. My family is allergic to nuts so we left them out. I love chocolate so I added some vegan chocolate chips to my 5 muffins. </div>
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<span style="color: #783f04;"><b>DIRECTIONS</b></span></div>
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Preheat oven to 350. Prepare muffin tins. I used silicon muffin liners and they worked amazing. If you don't use liners you will want to grease your muffin pan. Combine flour, baking powder, baking soda and salt, and set aside. In a large mixing bowl mash your bananas. Add in coconut oil, maple syrup and vanilla. Whisk until combined. Add in dry ingredients and whisk until combined. Toward the end I switched to a rubber spatula for mixing just to get it all off the sides. This is a very thick batter but it comes out moist and soft. Fill muffin cups about to the top. They rise but not too terribly much. Bake for 20 - 22 minutes, or until a toothpick comes out clean. Mine came right out in the silicon cups and I don't think I will ever make cupcakes or muffins again without them.</div>
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You should get about 12 full size muffins if you don't eat all of the batter.</div>
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The chocolate chip ones are prettier then the plain ones. My kids love them and the husband loved them. They are very moist and they hold up for a few days if covered. Perfect snack for my boys lunch today.<br />
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misguidedmommyhttp://www.blogger.com/profile/10512111894191254653noreply@blogger.com0tag:blogger.com,1999:blog-1412407119194220181.post-15714905258749989472014-09-06T06:58:00.001-07:002014-09-06T07:09:24.701-07:00Spicy lentil wrap with tahini sauce (A copycat of the expensive wrap you can buy at Trader Joes)<div style="text-align: center;">
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I used to go to Trader Joes on a Monday and buy six of their pre-made wraps to get me through this lunch week. This is expensive. While playing around online the other day looking for vegan banana bread (coming soon) I found another persons version of this wrap. Theirs was just a little too high cal/carb for me so I updated it. Mine is more simple but seriously, so so so good. You can make these wraps ahead of time and take them with you for lunch, the Lavash bread does not get soggy. I recommend keeping the tahini in a separate container for lunch traveling, the wrap will get messy if you add that before wrapping and traveling. For a weeks worth of lunches I took a tupperware of lentils, a bag of cabbage, 5 half pieces of Lavash bread, and a container of sauce to my office and then built each wrap on my break. <br />
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<b><span style="color: #990000;"> INGREDIENTS</span></b><br />
1/2 Slice of Lavash bread (or a whole if you are hungry) <br />
1/8 <a href="http://tasteytemptations.blogspot.com/2014/09/spicy-red-lentis.html">Cup Spicy red lentils</a><br />
1/2 Cup shredded cabbage<br />
Red pepper flakes to taste<br />
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Lay wrap flat on plate. Spoon lentils onto one half of wrap. This is where Trader Joes uses a chili paste. I am a sissy so I skipped that and just put a few red pepper flakes. If you want the chili paste Trader Joes sells an excellent pre-made one with minimal ingredients. Add cabbage on top of lentils. Starting from the side of the wrap with the lentils roll towards the empty side. This should give you a nice clean wrap. I prefer to drizzle with tahini sauce before each bite. You may dip, or pour, or put it in before rolling it up. I enjoy the drizzling. <br />
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<b><span style="color: #990000;">To make Tahini sauce</span></b><br />
2 Tbsp tahini*<br />
1-2 Tbsp unsweetened coconut milk<br />
Squeeze of fresh lemon juice<br />
1 Tsp chopped parsley <br />
Pinch of red pepper flakes (more if you aren't a sissy like me<br />
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Combine all of the sauce ingredients and mix with a fork until smooth and able to drizzle off fork. If using raw tahini you will want to add a little more coconut milk to make it pourable.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPOSeixNks6Hddn5MnjqL_nv6kkG5DanttBgZ1oXbQe5IL87OGlWNk2-q9b-mmThOC8AIFHCgT8Rk-O5WeTHnWV65Au6T2zXqV96a5T8uKN7ceUVEYrUJsSDeDBEuM5aPVs0lPf4WQqz8/s1600/IMG_3237.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPOSeixNks6Hddn5MnjqL_nv6kkG5DanttBgZ1oXbQe5IL87OGlWNk2-q9b-mmThOC8AIFHCgT8Rk-O5WeTHnWV65Au6T2zXqV96a5T8uKN7ceUVEYrUJsSDeDBEuM5aPVs0lPf4WQqz8/s1600/IMG_3237.jpg" height="320" width="240" /></a></div>
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*I've used raw Tahini or the Trader Joes Tahini sauce found near their hummus <br />
Spicy red lentil recipe found <a href="http://tasteytemptations.blogspot.com/2014/09/spicy-red-lentis.html">here</a></div>
misguidedmommyhttp://www.blogger.com/profile/10512111894191254653noreply@blogger.com0tag:blogger.com,1999:blog-1412407119194220181.post-67419276728357907922014-08-24T19:28:00.001-07:002014-08-24T19:28:55.770-07:00Italian fresh tomato cannellini beans<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmxc74Y3g5jcoRuFic0loBxUofVu5H2AD2E3vtq_9Cs3Sa0qevK4Y3bv9t1aQ5zUnHdfK0bU9o1-bJvexOJixhspdZwQv_JyuHbcF4ed0VOeSdjf8Yc5ejMVVlVvnxLFzlFgFbfKQ5I7E/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmxc74Y3g5jcoRuFic0loBxUofVu5H2AD2E3vtq_9Cs3Sa0qevK4Y3bv9t1aQ5zUnHdfK0bU9o1-bJvexOJixhspdZwQv_JyuHbcF4ed0VOeSdjf8Yc5ejMVVlVvnxLFzlFgFbfKQ5I7E/s1600/photo.JPG" height="320" width="240" /></a></div>
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INGREDIENTS</div>
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1 Can no sodium cannellini beans in water (drained and rinsed)</div>
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3 Cloves garlic roughly chopped</div>
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2 Tbsp olive oil</div>
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2 Tbsp Balsamic vinegar</div>
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4 Roma tomatoes diced</div>
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Fresh basil ribboned</div>
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Salt</div>
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Pepper</div>
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Heat oil over medium low and add beans. Season with salt and pepper. Add in half of tomatoes and cook for about 3 minutes. Add in garlic and vinegar and lower heat. Cook until tomatoes and garlic are soft, about 3 more minutes. Taste and adjust salt & pepper seasoning as needed. Plate and top with remaining fresh tomatoes and fresh sliced basil. I garnished with toasted sourdough bread for sopping up the juices. </div>
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I came home tonight in a hurry and starving. I had fresh tomatoes and basil in my garden so I ran with that. This makes about 1.5 cups of food. I served it in a half cup of bean portion. For one serving it was 239 calories.</div>
misguidedmommyhttp://www.blogger.com/profile/10512111894191254653noreply@blogger.com0tag:blogger.com,1999:blog-1412407119194220181.post-88141779441379869712014-08-19T20:17:00.000-07:002014-11-04T10:28:32.258-08:00Teriyaki baked turkey meatballs (teriyaki glaze recipe included)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJaYT1Z1B14jPreCzwHtNimEmwybGxTHJY21bWd2YDyxk0GmJA9uuu2tNXaX5w2Y3KZVHtQ-aeO5hFB638MTyDnbV6DoNN8u8I2CYDrDsZHuY_v3F0MqkQQ7JXPig-BOPhaYwiJYKYTW4/s1600/10419405_705194192868930_6423558738400762102_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJaYT1Z1B14jPreCzwHtNimEmwybGxTHJY21bWd2YDyxk0GmJA9uuu2tNXaX5w2Y3KZVHtQ-aeO5hFB638MTyDnbV6DoNN8u8I2CYDrDsZHuY_v3F0MqkQQ7JXPig-BOPhaYwiJYKYTW4/s1600/10419405_705194192868930_6423558738400762102_n.jpg" height="320" width="240" /></a></div>
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I made these delicious teriyaki turkey meatballs for dinner last night with an exceptional Teriyaki glaze to go with it. I doubled the recipe below so I could make teriyaki burgers for dinner tonight and then used the glaze to coat some roasted mushrooms. The family approved both meals. The single recipe makes about 30 1.5-2" meatballs.</div>
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INGREDIENTS FOR MEATBALLS</div>
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1.5 lbs ground turkey</div>
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1 egg</div>
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1/4 cup low fat milk</div>
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1/4 cup panko breadcrumbs</div>
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1 Tbsp chopped garlic</div>
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2 Tsp micro-planed fresh ginger</div>
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2 Tbsp finely chopped green onions</div>
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3 Tbsp soy sauce</div>
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1/4 cup crushed pineapple (drained, reserve juice for sauce) </div>
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Salt & Pepper to taste</div>
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FOR THE SAUCE</div>
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1/2 Cup soy sauce</div>
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1 Cup water</div>
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1/4 cup pineapple juice</div>
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1/4 cup brown sugar</div>
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2 Tbsp fresh chopped garlic</div>
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1 Tsp micro-planed fresh ginger plus an extra knob tossed in to boil</div>
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1 Tsp fresh lime juice </div>
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1.5-2 tsp cornstarch</div>
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3 Tbsp water</div>
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TO TOP</div>
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4 Tbsp thin sliced green onions</div>
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Preheat oven to 500 degrees. Line a deep baking dish with foil and spray with cooking spray. (I needed two pans because I made larger meatballs).</div>
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In a large bowl combine the panko and milk and set aside to allow the panko to soften as you dice veggies.</div>
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Combine remaining ingredients in the bowl with the panko excluding turkey and mix it until all ingredients are combined well. A habit I picked up as a professional caterer was to always use gloves when mixing the meat. Once the ingredients are combined using nitrile plastic gloves add in the ground turkey. Mix until combined. The mixture will be wet. Form into 1.5 - 2" balls and place in the lined pan. You can line them up fairly close to each other, they will separate after they are cooked. They don't hold the circular shape super well because they are very moist. Bake for 12 minutes, then flip each meatball and bake for an additional 3 minutes.</div>
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While the meatballs are baking add all of the ingredients reserving the cornstarch and water. Whisk and bring to a boil. Simmer for 15 minutes while meatballs cook. At the very end combine cornstarch and water and bring sauce up to boil. Quickly whisk the cornstarch mixture into the sauce. Reduce heat and allow to simmer and thicken. I tasted mine a few times during this and found I wanted to add a little more water. I also found I wanted my glaze a little thicker so I did a second round of cornstarch.</div>
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<div style="text-align: center;">
Remove meatballs from the pan and separate. Place a small portion of your glaze in a bowl and toss meatballs in sauce allowing them to glaze. Serve over rice or quinoa and drizzle with more sauce to your liking. Top with sliced green onions. </div>
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These meatballs should come out very juicy and moist.</div>
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I doubled the above recipe and reserved half of the unshaped meat for diner tonight. I made burgers with the teriyaki turkey with a small sauce drizzle. Then I roasted mushrooms and tossed them in a small amount of the sauce. It really worked well.</div>
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My kids each ate 5 meatballs and then asked for seconds. My husband also loved them. This was a winner for sure.</div>
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<br />misguidedmommyhttp://www.blogger.com/profile/10512111894191254653noreply@blogger.com0tag:blogger.com,1999:blog-1412407119194220181.post-50210173803595645492014-08-08T18:30:00.000-07:002014-08-08T18:30:00.012-07:00Cleaning it up around here<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0rIsa-6hobr35wonHW3fGGCrUUwbM5owjHxh2mjnm9G-s7c_9e62wWAhpd-9dX6mgNFnszct75yCPOTWkEF8AZpREfvK0XEV71gc94tD3wMqg5WiVrZDSi9MAUpLU5O-oODT7__VLBS0/s1600/10547432_10154397743450534_1125744353935213913_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0rIsa-6hobr35wonHW3fGGCrUUwbM5owjHxh2mjnm9G-s7c_9e62wWAhpd-9dX6mgNFnszct75yCPOTWkEF8AZpREfvK0XEV71gc94tD3wMqg5WiVrZDSi9MAUpLU5O-oODT7__VLBS0/s1600/10547432_10154397743450534_1125744353935213913_n.jpg" height="320" width="320" /></a></div>
<div style="text-align: center;">
I guess it's time to discuss this here also. You may have noticed I've been posting moderately healthier recipes lately. There is a reason. In the last seventeen months I've been making a change. When I started this blog I had just had my second son. I had lost a ton of weight breastfeeding and I really had no concept of health and nutrition. I spent the next six years slowly gaining weight, until I reached a peak documented weight of 198 pounds. March 25th 2013 I joined a gym. August 2013 I got a trainer. January 2014 I made a choice to try clean eating. I haven't really looked back. I have lost 55 pounds and 10% body fat. I've cleaned up my kids eating. I've tried to clean up my husbands eating. I read food labels. I don't use processed foods. I don't use anything with red 40 or high fructose corn syrup. My childrens snacks went from junk food to a healthy snack box with a hard boiled egg, nitrate free meat, organic cheese and fresh fruit. Their breakfasts are almost always home made and I try hard to cook balanced flavorful dinners. I want them to learn now to eat good wholesome foods. My oldest son is now running three miles and he feels great.</div>
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The fact remains that I cannot go through this change and then come here and post a bunch of crap food. I can't motivate people to continue eating bad foods. I cannot advocate chemical dyes, boxed food, processed foods, shortcut recipes full of toxins, or food with zero nutritional value. I will not promote an unhealthy lifestyle anymore. My goal here is to be one of those food bloggers who provides recipes that look incredible, taste incredible and are good fuel for your body. I see so many food blogs now that are "homemade" blogs yet the recipes are a box of cake mix, a can of soda, and a can of processed fruit. This is not HOMEMADE. This is not fuel for your body. This is a lazy way of making a meal. Packaged sauce packets can be made from scratch. Boxed cake mix is a cop out. Flour, sugar, butter, and baking powder are not difficult to use. Processed canned cake frosting is offensive to me. I spent two straight years baking for a professional caterer here in my town. What I can do with some butter, or heavy cream as a frosting is mind blowing. I will share some of that with you again, and I promise you will never eat canned frosting again.<br />
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I still make desserts, I still fry stuff, but....it's in a better way. I don't make dessert out of a box or a can anymore, I make it with fresh ingredients the right way. I'm going to do my best to keep posting healthier recipes, some might be clean, some might be vegan, some might be protein shakes I make in the morning. Who knows. Either way, I figured I should explain the change in posting here. I hope you all stay on board as I clean up my act!</div>
misguidedmommyhttp://www.blogger.com/profile/10512111894191254653noreply@blogger.com0tag:blogger.com,1999:blog-1412407119194220181.post-18425325259267106922014-08-08T10:00:00.000-07:002014-08-08T10:00:16.785-07:00Banana cashew butter ice cream FOR BREAKFAST (raw, vegan, and so so delicious)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXCGg9qA96IWZ-zlUPe4632UOG0xAEsEEl_bI08gT3f75H8yzLsiLvINhMVPp8xNablj1MyGV5i1iEE3GUaDmCNmyL2_0dTcUL4S35WrUP5UXb10lhT2lEUEcYXQ95RJIP-Dk4rVPO7nk/s1600/10292496_10154455682155534_6327164846345314259_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXCGg9qA96IWZ-zlUPe4632UOG0xAEsEEl_bI08gT3f75H8yzLsiLvINhMVPp8xNablj1MyGV5i1iEE3GUaDmCNmyL2_0dTcUL4S35WrUP5UXb10lhT2lEUEcYXQ95RJIP-Dk4rVPO7nk/s1600/10292496_10154455682155534_6327164846345314259_n.jpg" height="320" width="320" /></a></div>
<div style="text-align: center;">
I was trolling around on Instagram earlier in the week when I discovered a user named <span class="fbPhotosPhotoCaption" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption" data-gt="{"timeline_og_unit_click":"1","app_id":"124024574287414","action_type_id":"282366618453208","object_type":"instapp:photo","unit_id":"447280888645770","og_ref":"ogexp","is_intentional":"1"}">@sadulifestyle she is a vegan and eats clean. I was enamored by her entire Instagram. Being a vegetarian who doesn't eat, meat, fish, eggs, or milk; and is allergic to tofu and peanuts, has made my life miserable lately. Then I saw her post for banana peanut butter ice cream for breakfast. WHAT! Ice cream for breakfast blasphemy. Surely I didn't read right. Only I did. She had made the easiest ice cream ever for breakfast and I'll be dammed if I wasn't trying it THE VERY NEXT DAY. I set off to Whole Foods, bought my bananas, chopped them up and immediately threw them into the freezer. I made sure I had cashew butter on hand and then I impatiently waited for morning. I woke up this morning, rushed down stairs and did the following:</span></span></div>
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<span class="fbPhotosPhotoCaption" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption" data-gt="{"timeline_og_unit_click":"1","app_id":"124024574287414","action_type_id":"282366618453208","object_type":"instapp:photo","unit_id":"447280888645770","og_ref":"ogexp","is_intentional":"1"}"><br /></span></span></div>
<div style="text-align: center;">
<span class="fbPhotosPhotoCaption" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption" data-gt="{"timeline_og_unit_click":"1","app_id":"124024574287414","action_type_id":"282366618453208","object_type":"instapp:photo","unit_id":"447280888645770","og_ref":"ogexp","is_intentional":"1"}">Ingredients</span></span></div>
<div style="text-align: center;">
<span class="fbPhotosPhotoCaption" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption" data-gt="{"timeline_og_unit_click":"1","app_id":"124024574287414","action_type_id":"282366618453208","object_type":"instapp:photo","unit_id":"447280888645770","og_ref":"ogexp","is_intentional":"1"}">1 Banana chopped & frozen</span></span></div>
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<span class="fbPhotosPhotoCaption" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption" data-gt="{"timeline_og_unit_click":"1","app_id":"124024574287414","action_type_id":"282366618453208","object_type":"instapp:photo","unit_id":"447280888645770","og_ref":"ogexp","is_intentional":"1"}">1 Tbsp nut butter</span></span></div>
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<span class="fbPhotosPhotoCaption" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption" data-gt="{"timeline_og_unit_click":"1","app_id":"124024574287414","action_type_id":"282366618453208","object_type":"instapp:photo","unit_id":"447280888645770","og_ref":"ogexp","is_intentional":"1"}"><br /></span></span></div>
<div style="text-align: center;">
<span class="fbPhotosPhotoCaption" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption" data-gt="{"timeline_og_unit_click":"1","app_id":"124024574287414","action_type_id":"282366618453208","object_type":"instapp:photo","unit_id":"447280888645770","og_ref":"ogexp","is_intentional":"1"}">Added the banana to my Vitamix (you need to use something stronger then your bullet for this). Blended until creamy. Add in cashew butter and blend until smooth. Grab rubber spatula and scoop it out of blender. Lick spatula. Despair over how to get all of the remaining ice cream at the bottom of the blender that my spatula couldn't reach.</span></span></div>
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<span class="fbPhotosPhotoCaption" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption" data-gt="{"timeline_og_unit_click":"1","app_id":"124024574287414","action_type_id":"282366618453208","object_type":"instapp:photo","unit_id":"447280888645770","og_ref":"ogexp","is_intentional":"1"}"><br /></span></span></div>
<div style="text-align: center;">
<span class="fbPhotosPhotoCaption" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption" data-gt="{"timeline_og_unit_click":"1","app_id":"124024574287414","action_type_id":"282366618453208","object_type":"instapp:photo","unit_id":"447280888645770","og_ref":"ogexp","is_intentional":"1"}">You guys. This was the creamiest most perfect thing I've ever tasted. By my calculations the whole thing was 190 calories, had about 9 grams of fat (I used the Jiff Cashew butter, I was out of my good raw organic stuff), zero cholesterol and 13 grams of sugar (almost all from the banana). Plus it had potassium, vitamins and flavor. It was oddly filling, and so so refreshing during this summer heat. After thinking about it, making the "ice cream" is really no different then my morning protein smoothies. I topped mine with chia seeds and called it a day. I've noticed she has used berries in hers also and I'm just dying to try a blueberry banana ice cream tomorrow. </span></span></div>
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<span class="fbPhotosPhotoCaption" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption" data-gt="{"timeline_og_unit_click":"1","app_id":"124024574287414","action_type_id":"282366618453208","object_type":"instapp:photo","unit_id":"447280888645770","og_ref":"ogexp","is_intentional":"1"}"><br /></span></span></div>
<div style="text-align: center;">
<span class="fbPhotosPhotoCaption" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption" data-gt="{"timeline_og_unit_click":"1","app_id":"124024574287414","action_type_id":"282366618453208","object_type":"instapp:photo","unit_id":"447280888645770","og_ref":"ogexp","is_intentional":"1"}">GO MAKE THIS RIGHT NOW!</span></span></div>
misguidedmommyhttp://www.blogger.com/profile/10512111894191254653noreply@blogger.com0tag:blogger.com,1999:blog-1412407119194220181.post-76057322092047104522014-07-20T21:30:00.002-07:002014-07-20T21:30:28.488-07:00Avocado cream sauce (alternate as a salad dressing)<div style="text-align: center;">
<b><i><span style="color: #38761d;">Ingredients</span></i></b></div>
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<span style="color: #38761d;"> <span style="color: black;">1/4 Cup mayo (I use vegan Just Mayo)</span></span></div>
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<span style="color: #38761d;"><span style="color: black;">1/4 Cup sour cream</span></span></div>
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<span style="color: #38761d;"><span style="color: black;">2-4 Tbsp non fat milk</span></span></div>
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<span style="color: #38761d;"><span style="color: black;">1/2 white onion rough chopped</span></span></div>
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<span style="color: #38761d;"><span style="color: black;">2 Cloves garlic</span></span></div>
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<span style="color: #38761d;"><span style="color: black;">4 Tbsp fresh cilantro</span></span></div>
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<span style="color: #38761d;"><span style="color: black;">1 Avocado</span></span></div>
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<span style="color: #38761d;"><span style="color: black;">Squeeze of fresh lemon juice</span></span></div>
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<span style="color: #38761d;"><span style="color: black;">Salt & Pepper</span></span></div>
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<span style="color: #38761d;"><span style="color: black;"> </span></span></div>
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<span style="color: #38761d;"><span style="color: black;"><b><i><span style="color: #38761d;">Directions</span></i></b> </span></span></div>
<div style="text-align: center;">
<span style="color: #38761d;"><span style="color: black;">Combine all ingredients for the avocado sauce in a blender (the same one
from the garlic olive oil is fine) and blend until smooth. Add milk as
needed until you reach your desired consistency. I wanted my
drizzleable (What that's a word). Attempt to not eat sauce with a
spoon. </span></span></div>
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misguidedmommyhttp://www.blogger.com/profile/10512111894191254653noreply@blogger.com0tag:blogger.com,1999:blog-1412407119194220181.post-45506534306279362932014-07-20T21:25:00.002-07:002014-07-20T21:27:38.049-07:00California Bacon Avocado Pizza with Avocado cream sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigPGn9jzbnsaD_dU_xhjJ55BeK2giKmMcJ2cG4lR6GGqKN8EpuZsKB_X5H42KByuXzAg1DgbQv93RS6ITJF-VQ7q3IPE9gVLKiiLN0-dphSJzXzkJXKwyor97P_RAMrqZ0ASkuxByWkrY/s1600/IMG_0949.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigPGn9jzbnsaD_dU_xhjJ55BeK2giKmMcJ2cG4lR6GGqKN8EpuZsKB_X5H42KByuXzAg1DgbQv93RS6ITJF-VQ7q3IPE9gVLKiiLN0-dphSJzXzkJXKwyor97P_RAMrqZ0ASkuxByWkrY/s1600/IMG_0949.jpg" height="320" width="240" /></a></div>
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<b><i><span style="color: #38761d;">Ingredients</span></i></b></div>
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<span style="color: #38761d;">Avocado Cream Sauce</span></div>
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<span style="color: #38761d;"> <span style="color: black;">1/4 Cup mayo (I use vegan Just Mayo)</span></span></div>
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<span style="color: #38761d;"><span style="color: black;">1/4 Cup sour cream</span></span></div>
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<span style="color: #38761d;"><span style="color: black;">2-4 Tbsp non fat milk</span></span></div>
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<span style="color: #38761d;"><span style="color: black;">1/2 white onion rough chopped</span></span></div>
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<span style="color: #38761d;"><span style="color: black;">2 Cloves garlic</span></span></div>
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<span style="color: #38761d;"><span style="color: black;">4 Tbsp fresh cilantro</span></span></div>
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<span style="color: #38761d;"><span style="color: black;">1 Avocado</span></span></div>
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<span style="color: #38761d;"><span style="color: black;">Squeeze of fresh lemon juice</span></span></div>
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<span style="color: #38761d;"><span style="color: black;">Salt & Pepper</span></span></div>
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<span style="color: #38761d;">Crust </span></div>
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<span style="color: #38761d;"><span style="color: black;">Any thin crust pizza crust you like</span></span></div>
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<span style="color: #38761d;"><span style="color: black;">3 Cloves of garlic </span></span></div>
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<span style="color: #38761d;"><span style="color: black;">2-3 Tbsp Olive oil </span> </span></div>
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<span style="color: #38761d;">Pizza toppings </span></div>
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6 Pieces of bacon cooked crispy and crumbled</div>
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1 Avocado cubed</div>
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1-2 Tomatoes cubed</div>
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1/4 Red onion sliced thin</div>
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1.5 Cups Shredded Five Cheese Italian Blend</div>
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<b><i><span style="color: #38761d;">Directions</span></i></b></div>
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Preheat oven per crust directions (I tried using puff pastry as my crust and it made me so angry I decided to just tell you to use any thin crust recipe, or premade crust you like. In a small blender or food processor (I used smallest container on my bullet) combine olive oil and garlic and blend until the garlic is finely chopped. Brush garlic mixture all over entire crust and bake on cookie sheet or pizza stone for 8-10 minutes or until golden brown. Add cheese to all of crust except the edges and bake until bubbly. If possible remove crust from pan and bake straight on oven rack until cheese has melted. </div>
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While crust is baking combine all ingredients for the avocado sauce in a blender (the same one from the garlic olive oil is fine) and blend until smooth. Add milk as needed until you reach your desired consistency. I wanted my drizzleable (What that's a word). Attempt to not eat sauce with a spoon. </div>
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Once crust is complete top with crumbled bacon, tomatoes, thin sliced onions and then drizzle with the sauce.</div>
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Please note. The 6 slices of bacon is an increase from the 4 I started with. My husband would like me to note that a better portion would be an entire package of bacon. This is your choice. Also if you will be eating this as left overs I would leave the tomato, avocado, and sauce off until you have re-heated it the next day. You will notice I only dressed one side of my pizza so it could be reheated for my husbands lunch the next day. He added the cold toppings to it once it came out of his toaster oven at work</div>
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misguidedmommyhttp://www.blogger.com/profile/10512111894191254653noreply@blogger.com0tag:blogger.com,1999:blog-1412407119194220181.post-82234613539190913322014-07-20T21:11:00.001-07:002014-07-20T21:11:23.012-07:00Buffalo chicken lettuce cups with home made ranch<div class="separator" style="clear: both; text-align: center;">
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<i><b><span style="color: #cc0000;">Ingredients</span></b></i></div>
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8-10 Boneless skinless thighs (or 4 chicken breasts)</div>
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1 Jar Franks Red Hot</div>
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1/2 Stick salted butter</div>
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Salt & pepper to taste</div>
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1/2 Cup sour cream </div>
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1/4 Cup buttermilk (More if you like it thin)</div>
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1-2 Tsp Ranch dressing powder</div>
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Sliced tomatoes</div>
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2 Heads butter lettuce </div>
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<span style="color: #cc0000;"><i><b>Directions</b></i></span></div>
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Combine chicken, salt & pepper in crockpot. Cook on low for five hours. Drain all excess oil or fat from crock pot, add at least a half a jar of Franks (more if you are brave) and the butter to the crock pot. Combine and continue cooking for 30 minutes. Shred chicken with a fork.</div>
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While this is happening combine sour cream, buttermilk and ranch powder, refrigerate until you are ready to use it.</div>
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Using two leaves of butter lettuce form a bowl. Add shredded chicken to each bowl. Drizzle with ranch dressing and top with tomatoes. </div>
misguidedmommyhttp://www.blogger.com/profile/10512111894191254653noreply@blogger.com0tag:blogger.com,1999:blog-1412407119194220181.post-25666188679588167132014-07-20T20:59:00.001-07:002014-07-20T20:59:14.543-07:00Garlic chicken flautas with spicy avocado sauce<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #38761d;"><span style="font-family: Times,"Times New Roman",serif;"><i>INGREDIENTS</i></span></span></div>
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<span style="color: #38761d;"><i>Chicken filling</i></span></div>
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<span style="color: #38761d;"><span style="color: black;">8-10 Boneless skinless chicken </span>t</span>highs or breasts</div>
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6 Cloves garlic</div>
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2 Tsp ground corriander</div>
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1 Lime juiced (reserve lime halves)</div>
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Salt & Pepper to taste</div>
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<span style="color: #38761d;"><i>For building</i></span></div>
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<span style="color: #38761d;"><span style="color: black;"> 10-14 corn tortillas</span></span></div>
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<span style="color: #38761d;"><span style="color: black;">Vegetable oil for frying</span></span></div>
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<span style="color: #38761d;"><span style="color: black;">Toothpics </span><i><br /></i></span></div>
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<span style="color: #38761d;"><i>For topping</i></span></div>
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<i> </i>Queso Fresco</div>
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Lettuce - shredded</div>
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Sour cream</div>
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<a href="http://tasteytemptations.blogspot.com/2014/07/spicy-avocado-cream-sauce.html">Spicy avocado cream sauce (Recipe here)</a></div>
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Tomatoes</div>
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In a crock pot combine all ingredients for the chicken. Cook on low for 5 hours. Drain off excess grease and shred with a fork. </div>
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Add about 1/2" of oil to pan and heat up over medium low heat. </div>
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Take one tortilla and fill it with about 2 Tbsp of chicken. Roll it up like a Taquito and stick a toothpick in the end to keep it together. Once you have about five rolled you can put them in the hot oil, edge side down. Flip every few minutes or when shell turns golden brown. While those are cooking, begin rolling the second batch.</div>
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Once you have repeated this and all of your flautas are ready you can serve them on a bed of shredded iceberg. I filled sandwich bags with sour cream and avocado cream sauces and then shipped off the very very end of it to make the fancy design on my flautas. Top with crumbled queso fresco and tomatoes. Enjoy </div>
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<br />misguidedmommyhttp://www.blogger.com/profile/10512111894191254653noreply@blogger.com0tag:blogger.com,1999:blog-1412407119194220181.post-5415396670957317432014-07-20T20:46:00.000-07:002014-07-20T20:46:04.286-07:00Spicy avocado cream sauce<div style="text-align: center;">
<span style="color: #3d85c6;"><i><span style="font-family: "Courier New",Courier,monospace;"><br /></span></i></span></div>
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<span style="color: #3d85c6;"><i><span style="font-family: "Courier New",Courier,monospace;"><b> This is the least flattering photo ever, but I promise you it is delicious.</b></span></i></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #3d85c6;"><i><span style="font-family: "Courier New",Courier,monospace;"><b>Ingredients</b></span></i></span></div>
<div style="text-align: center;">
1- Ripe avocado</div>
<div style="text-align: center;">
1/4 cup- White onion, cut into pieces</div>
<div style="text-align: center;">
1/2- Juice of lemon</div>
<div style="text-align: center;">
1/2- Juice of lime</div>
<div style="text-align: center;">
3- Tsbp fresh cilantro</div>
<div style="text-align: center;">
1- Red Fresno pepper, chopped (or a jalapeno)</div>
<div style="text-align: center;">
1- Clove of garlic (this will add spice)</div>
<div style="text-align: center;">
2- Tbsp water if necessary to thin out sauce</div>
<div style="text-align: center;">
Sea salt to taste</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Combine all ingredients in a blender and purée until smooth. Chill until ready to use. Goes great over flautas or on a taco salad.</div>
misguidedmommyhttp://www.blogger.com/profile/10512111894191254653noreply@blogger.com0tag:blogger.com,1999:blog-1412407119194220181.post-7681784822087320792014-07-14T10:04:00.001-07:002014-07-14T10:17:11.428-07:00Raspberry chocolate bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAdSp80dnMZmDtAqyaeuEeepDS9nsr6bNqEEgp2YHImBe50mHV9vnarogkyEF57Tb9wpnTgOtPn8v31RY523mUoBqJDft0SJ3o3CDq-LC7fNG0MRQli92HqnyLL4a4p01nqdreWIrxsoU/s1600/IMG_0774.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAdSp80dnMZmDtAqyaeuEeepDS9nsr6bNqEEgp2YHImBe50mHV9vnarogkyEF57Tb9wpnTgOtPn8v31RY523mUoBqJDft0SJ3o3CDq-LC7fNG0MRQli92HqnyLL4a4p01nqdreWIrxsoU/s1600/IMG_0774.jpg" height="320" width="320" /></a></div>
<div style="text-align: center;">
I adapted this recipe from<a href="http://deliciouslysprinkled.com/dark-chocolate-raspberry-pie-bars/#Ps74Z6AjpL0qEfmZ.32"> Deliciously Sprinkled</a>.</div>
<div style="text-align: center;">
This is pretty much the best thing I've ever tasted, and it made my house smell so so good. </div>
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</div>
<div style="text-align: center;">
<b>INGREDENTS</b></div>
<ul style="text-align: center;">
<li class="ingredient" itemprop="ingredients">1 cup (2 sticks) salted butter, softened</li>
<li class="ingredient" itemprop="ingredients">2 cups all-purpose flour</li>
<li class="ingredient" itemprop="ingredients">½ cup packed light brown sugar</li>
<li class="ingredient" itemprop="ingredients">1 cup dark chocolate chips</li>
<li class="ingredient" itemprop="ingredients">1 cup mini semi-sweet chocolate chips</li>
<li class="ingredient" itemprop="ingredients">1 cup white chocolate chips </li>
<li class="ingredient" itemprop="ingredients">1 can (14 ounces) sweetened condensed milk (I used nonfat)</li>
<li class="ingredient" itemprop="ingredients">1 cup fresh raspberries</li>
<li class="ingredient" itemprop="ingredients">1 Tsp sugar</li>
<li class="ingredient" itemprop="ingredients">1/2 cup quick cook oats</li>
<li class="ingredient" itemprop="ingredients">2-3 Tbsp chia seeds (if you want it to be kinda healthy </li>
</ul>
<br />
Preheat oven to 350. In a small bowl mash half of the raspberries with sugar and set aside. In large bowl combine butter, flour and brown sugar until crumbly. Set aside 2/3 of mixture. Add in the oats & chia seeds to remaining mixture and refrigerate until needed. Line a 9x13 baking sheet with cooking spray and parchment paper. Press the 2/3 crumble into the pan to form the crust. Bake for 10-15 minutes depending on your altitude (I had to bake for 15 minutes to get mine golden brown). While the crust is baking add the condensed milk and dark chocolate chips to a sauce pan over low heat. Stir until melted. Pull golden brown crust from the oven and pour melted chocolate over crust. Using a rubber spatula or offset spatula evenly spread melted chocolate all over crust. Take remaining crumble and sprinkle it evenly over the top of the chocolate. Next add the mashed berries evenly on top of crumble. Sprinkle with mini chocolate chips and white chocolate chips. Finally top with whole raspberries. Place pan in the oven and bake for another 25-30 minutes until the crumble is golden brown. Allow to cool for about 3 minutes before cutting into bars.<br />
<br />
<br />
You can leave the oats and chia seeds out of the recipe as I did above, but I think the oats give it a nice summery light flavor. I feel like this needs to be served piping hot with vanilla ice cream melted over the top.<br />
<br />
PRINTABLE <br />
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<br />misguidedmommyhttp://www.blogger.com/profile/10512111894191254653noreply@blogger.com0tag:blogger.com,1999:blog-1412407119194220181.post-41713162578481437662014-03-17T11:46:00.004-07:002014-03-17T11:46:54.949-07:00Oreo fudge<div id="divIngredients">
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I have never made fudge before. Last week while scrolling Pinterest I found a picture that looked similar to what I have pictured above. My husband loves Oreo's. He loves Oreos almost as much as he loves me. I knew I had to make this. The only problem is that every single recipe called for marshmallow fluff and that has eggs in it. I don't eat eggs, and dangit if I was going to be making something like this I wanted to taste it. So I altered the recipe using marshmallows and corn syrup. I also increased the portion of Oreo's by a lot, because the online recipes just did not have enough cookie goodness. This stuff is good you guys. It is sweet. Very sweet. But so good. So good I had it for breakfast, and maybe even midmorning snack. I admit nothing.<br />
<ul>
<li>3 cups granulated sugar</li>
<li>3/4 cup (1 1/2 sticks) butter or margarine</li>
<li>2/3 cup (5 fl.-oz. can) Evaporated Milk</li>
<li>2 cups (12-oz. pkg.) White Morsels (I used 4- 4oz bars Ghiradelli white chocolate)</li>
<li>1.5 cups mini marshmallows</li>
<li>3 Tbsp light corn syrup</li>
<li>I package crushed Oreo's</li>
<li>1 teaspoon vanilla extract </li>
</ul>
<span id="ctl00_cpMain_lblSteps"><b>LINE</b> 9-inch-square baking pan with foil. <br /><br /><b>COMBINE</b> sugar, butter and evaporated milk in medium, <i>heavy-duty</i> saucepan. Bring to a <i>full rolling boil</i>, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat. <br /><br /><b>STIR</b>
in chocolate, marshmallows, corn syrup, crushed cookies (reserve about 1/4 cup to sprinkle on top) and vanilla
extract. Pour into prepared pan. Sprinkle remaining crumbled cookies on top. Refrigerate for 1 hour or until firm. Lift from pan; remove
foil. Cut into 48 pieces. Store in airtight container in refrigerator.</span><br />
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<span id="ctl00_cpMain_lblSteps">I left my cookies sort of big. The online recipe said to finely crush them. I didn't want that, I wanted to cut it up and have pieces of cookie be visible. I wanted you to get that bite that appeared to have a "whole cookie" effect. I am glad I made this choice. Fine cookie crumbs would not have been as crunchy and delightful. If you don't want to use the marshmallows and corn syrup you can substitue that with 1-7 oz jar of Marshmallow fluff. I prefer the taste of actual marshmallows to the fluff though </span><br />
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<span id="ctl00_cpMain_lblSteps">One thing I would change about this, is at the end I would drizzle some melted semi sweet chocolate over the top and lightly swirl it in before putting it in the fridge to cool. White chocolate is very sugary sweet and I think having the semi sweet chocolate in there to cut the sweetness would help. I'm going to go home tonight and pour some over the top and see what happens. Maybe...if I don't eat it all before then. </span> <br />
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misguidedmommyhttp://www.blogger.com/profile/10512111894191254653noreply@blogger.com1tag:blogger.com,1999:blog-1412407119194220181.post-33218024249664383092013-12-08T15:52:00.001-08:002013-12-08T16:00:37.944-08:00Cheesy baked spaghetti squash<br />
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<b><span style="color: black;">Ingredients </span></b>
</div>
<ul>
<li>5 1/2 cups cooked spaghetti squash (from 1 small)</li>
<li>1 tbsp butter</li>
<li>1 tbsp olive oil</li>
<li>1/8 cup minced onion</li>
<li>1/8 cup flour (use 2 tbsp corn starch for gluten free)</li>
<li>1.5 cups skim milk</li>
<li>1.5 cup vegetarian broth</li>
<li>1 cup reduced fat shredded cheddar cheese</li>
<li>salt and pepper, to taste</li>
</ul>
<div style="text-align: center;">
<b>Recommended add ins </b></div>
<ul>
<li>2 cups (about 4 oz) baby spinach</li>
<li>Pasta sauce (to top it with once it's done baking) </li>
</ul>
<br />
<br />
<b>Directions:</b><br />
<br />
Preheat the oven to 375ºF.<br />
<br />
Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet. Bake until tender, about 1.5 hours. Separate the strands of squash with a fork and place in a medium bowl; discard shells. Maintain the oven temperature.<br />
<br />
Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes. Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes. The flour will become lumpy.<br />
<br />
Add broth and continue whisking, raising heat to
medium and begins to thicken and smooth. Add in milk and continue whisking. Season with salt and pepper, taste at this point to see if it needs anything else. If you want to add the spinach now is the time to whisk that in slowly.<br />
<br />
Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted. Add cooked spaghetti squash, and mix with a spoon until well combined. Pour into a greased baking dish. Bake until bubbly and golden 25 to 30 minutes.<br />
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Adapted from <a href="http://www.skinnytaste.com/2013/01/baked-spaghetti-squash-and-cheese.html?m=1">this recipe</a>misguidedmommyhttp://www.blogger.com/profile/10512111894191254653noreply@blogger.com0