tag:blogger.com,1999:blog-1978021967233890922024-03-05T16:07:36.022-07:00lindstewfoodiesa collection of our favorite recipesStew and Lindsey Campbellhttp://www.blogger.com/profile/00119834150866177088noreply@blogger.comBlogger218125tag:blogger.com,1999:blog-197802196723389092.post-32422308720300989632020-01-17T09:34:00.000-07:002020-01-17T09:34:02.441-07:00Grain Free Peanut Butter Banana Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyaVJUT-skGrz-ObsXg7xYzfJuucLCnrhXQvUaRtgMT8j6T4KxBAaDwNwcVqNnoLC9M2H_F9-qqXMNZ2cQooJD3rL9WfpKcsyRhh0JCVJWTe119D4jWuZrN0WX0sPgqLHr4adMAzSKDxDs/s1600/IMG_20200117_085230.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyaVJUT-skGrz-ObsXg7xYzfJuucLCnrhXQvUaRtgMT8j6T4KxBAaDwNwcVqNnoLC9M2H_F9-qqXMNZ2cQooJD3rL9WfpKcsyRhh0JCVJWTe119D4jWuZrN0WX0sPgqLHr4adMAzSKDxDs/s320/IMG_20200117_085230.jpg" width="240" /></a></div>
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Grain-free Peanut Butter Banana Muffins<br />
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<b>Ingredients:</b><br />
2 cups almond flour<br />
1/2 tsp baking soda<br />
1/4 tsp salt<br />
2 Tbsp Swerve sweetener, or sweetener of choice (honey or maple syrup would work)<br />
2 eggs<br />
1 cup overripe bananas, mashed (about 3 medium)<br />
1/2 cup natural organic peanut butter<br />
<br />
<b>Ingredients:</b><br />
Preheat oven to 350º. Mix the flour, baking soda, salt and sweetener (if you are using a liquid sweetener, add with the bananas and eggs). In another bowl or blender, mix bananas, eggs, and peanut butter. Pour wet ingredients over dry and combine without over-mixing. In a lined muffin pan (I love my silicone liners), scoop with a cookie scoop into cups. Can add dark chocolate chips. Bake for 20 minutes or until toothpick comes out clean.<br />
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Makes 12 muffins.<br />
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<span style="font-size: x-small;">Original recipe found <a href="https://melikajoyfulhealth.com/peanut-butter-banana-muffins-made-with-almond-flour/" target="_blank">here</a>.</span>Stew and Lindsey Campbellhttp://www.blogger.com/profile/00119834150866177088noreply@blogger.com0tag:blogger.com,1999:blog-197802196723389092.post-76672318429379455362020-01-17T09:24:00.001-07:002020-01-17T09:24:54.819-07:00No Flour Low Sugar Banana Nut Muffins<div class="separator" style="clear: both; text-align: left;">
What's great about these muffins is they are made in a blender! If doubling, chop oats and nuts in a blender and then transfer to a bowl to add everything else. My kids gobble these up!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMsmRiXH72rYtwLf0CoIbkgUpP5gNpYuZoXKPlAVZM0kYi_nT3PdOueGa1fLvMPntHFvo8V_OWd12hgriecXuvsoJcxtTv0DDDK9fO8Kgoopj6Et7grP1ILW8LUEYKfa33T3Hr_8C6xeh-/s1600/IMG_20191119_131809.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMsmRiXH72rYtwLf0CoIbkgUpP5gNpYuZoXKPlAVZM0kYi_nT3PdOueGa1fLvMPntHFvo8V_OWd12hgriecXuvsoJcxtTv0DDDK9fO8Kgoopj6Et7grP1ILW8LUEYKfa33T3Hr_8C6xeh-/s320/IMG_20191119_131809.jpg" width="240" /></a></div>
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No-Flour Low-Sugar Banana Nut Muffins</div>
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<b>Ingredients:</b></div>
<div style="text-align: left;">
4 overripe bananas</div>
<div style="text-align: left;">
4 cups old fashioned oats</div>
<div style="text-align: left;">
1 cup pecans</div>
<div style="text-align: left;">
4 eggs</div>
<div style="text-align: left;">
1 cup plain greek yogurt</div>
<div style="text-align: left;">
1/3 cup honey or real maple syrup</div>
<div style="text-align: left;">
1/4 cup almond or peanut butter</div>
<div style="text-align: left;">
1 Tbsp baking powder</div>
<div style="text-align: left;">
1 tsp baking soda</div>
<div style="text-align: left;">
2 tsp cinnamon</div>
<div style="text-align: left;">
1/2 tsp salt</div>
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Add-ins like chocolate chips, craisins or raisins, coconut, chia seeds, blueberries, etc.</div>
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<b>Directions:</b><br />
Preheat oven to 350º. In a blender, blend bananas. Then add remaining ingredients. Blend until desired consistency (I like some texture of oats and nuts). Then mix any add-ins in a bowl or usually I just drop them into the muffin cups after filling them half full. Bake for 20–25 minutes.<br />
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Makes about 24 muffins.</div>
Stew and Lindsey Campbellhttp://www.blogger.com/profile/00119834150866177088noreply@blogger.com0tag:blogger.com,1999:blog-197802196723389092.post-6839019360293538842020-01-17T09:11:00.001-07:002020-01-17T09:24:28.623-07:00Pesto Quick Bread<div class="separator" style="clear: both; text-align: left;">
I have a few recipes written down in my planner that I've been making again and again, so I thought I'd get them on this blog so I can reference them in the future! This bread is tender, delicious, and looks amazing!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGMR-x5ZetNX5IVj3PQJPLyXBg__KvqMFLWVDuVG7jkrIPFKWELrsFLXOGP6KyoOwpI4HKA0AxfV4iV8bKP7kv4rIIfIAG0fHS3yOv2TdggFX4iJE5JXgzrY2EtEte40H08XKZWcdCkgyc/s1600/IMG_20191218_190935.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGMR-x5ZetNX5IVj3PQJPLyXBg__KvqMFLWVDuVG7jkrIPFKWELrsFLXOGP6KyoOwpI4HKA0AxfV4iV8bKP7kv4rIIfIAG0fHS3yOv2TdggFX4iJE5JXgzrY2EtEte40H08XKZWcdCkgyc/s320/IMG_20191218_190935.jpg" width="240" /></a></div>
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Pesto Quickbread<br />
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<b>Ingredients:</b><br />
2 cups all-purpose flour<br />
1 Tbsp sugar<br />
1 1/2 tsp baking powder<br />
1/2 tsp baking soda<br />
1 tsp salt<br />
1 cup buttermilk<br />
1 egg<br />
1/4 cup butter<br />
1/4 cup pesto<br />
1/2 cup parmesan cheese, grated or shredded<br />
<br />
<b>Directions:</b><br />
Preheat oven to 350º. Whisk dry ingredients together in mixing bowl. In separate bowl, melt butter. Whisk in buttermilk and egg. Pour over dry ingredients. Stir and fold gently until just mixed together. Pour half the batter into greased loaf pan. Drop most of the pesto and parmesan cheese by spoonfuls onto batter, swirl in with a knife. Spoon the remaining batter on top, followed by the rest of the pesto. Swirl with a knife again, then top with remaining parmesan cheese. Bake for 45–50 minutes.Stew and Lindsey Campbellhttp://www.blogger.com/profile/00119834150866177088noreply@blogger.com0tag:blogger.com,1999:blog-197802196723389092.post-38974167462443809792018-08-25T15:36:00.000-06:002018-08-25T15:36:04.956-06:00Light & Easy Chicken SaladI sampled this at the farmer's market the other day and couldn't stop thinking about it because it was so tasty! Delicious on flaky croissants!<br />
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<b>Ingredients:</b><br />
2 1/2 cups cooked and diced or shredded chicken (in a pinch I use two 12.5 oz cans of chicken)<br />
1 cup celery, chopped (2–3 stalks)<br />
1 cup grapes, cut in half<br />
1/2 cup slivered almonds (optional)<br />
1/3 cup diced green onions<br />
1/2 cup mayonnaise<br />
1/2 cup plain greek yogurt<br />
1 tsp vinegar<br />
salt and pepper, to taste<br />
<br />
<b>Directions:</b><br />
In a small bowl mix together the mayonnaise, greek yogurt, vinegar, green onions, salt and pepper. Add diced chicken, celery, grapes and almonds. Refrigerate until chilled. Serve cold on a sandwich, croissant, tortilla wrap or lettuce leaves.<br />
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Recipe from <a href="https://extension.usu.edu/foodsense/recipes/" target="_blank">USU</a>.Stew and Lindsey Campbellhttp://www.blogger.com/profile/00119834150866177088noreply@blogger.com0tag:blogger.com,1999:blog-197802196723389092.post-65531239970784829832018-01-26T15:15:00.001-07:002018-01-26T15:20:13.509-07:00Healthy Dark Chocolate Almond Joy BitesI love <a href="https://www.melskitchencafe.com/" target="_blank">Mel's Kitchen Cafe</a>. And I love energy bites. These are the best date energy bites that I've tried! They are fudge-y and healthy and so good! I like to make a lot, so here's a recipe for a double batch.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK1aNfblR-bn-2EtjfGTHOq3GR3tzntbWyJ5alIHcNGde5gvllPCutCCOuN1EF2mFqVRuCuaQfoXYbfpuF2kzRohT3auSioF17itu601IZyDkNYd3-VS8P992gZYDTn2wC_WLzbfAED8x4/s1600/chocolateenergybites.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1530" data-original-width="1600" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK1aNfblR-bn-2EtjfGTHOq3GR3tzntbWyJ5alIHcNGde5gvllPCutCCOuN1EF2mFqVRuCuaQfoXYbfpuF2kzRohT3auSioF17itu601IZyDkNYd3-VS8P992gZYDTn2wC_WLzbfAED8x4/s320/chocolateenergybites.jpg" width="320" /></a></div>
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Healthy Dark Chocolate Almond Joy Bites<br />
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<b>Ingredients:</b><br />
12 oz pitted Medjool dates (about 2 cups)<br />
2 cups (10 oz) unsalted whole almonds<br />
1 cup (3–4 oz) shredded unsweetened coconut<br />
1 cup (about 4 oz) unsweetened cocoa powder<br />
2–4 Tbsp coconut oil (no need to melt)<br />
1 Tbsp vanilla<br />
2 pinches of salt<br />
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<b>Directions:</b><br />
Combine all ingredients together in a food processor and process until the ingredients are finely chopped and the mixture is crumbly, the mixture should hold together when pressed or rolled. If it's too crumbly, add a tablespoon of water or melted coconut oil and process again until it comes together more easily. Roll the mixture into tablespoon-size balls. Store covered in the refrigerator for up to a week.<br />
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Original recipe <a href="https://www.melskitchencafe.com/healthy-dark-chocolate-almond-joy-bites/" target="_blank">here</a>.Stew and Lindsey Campbellhttp://www.blogger.com/profile/00119834150866177088noreply@blogger.com0tag:blogger.com,1999:blog-197802196723389092.post-92091976196688983822018-01-16T22:07:00.000-07:002018-01-16T22:07:20.791-07:00Instant Pot Macaroni and CheeseI got an Instant Pot for Christmas and LOVE it! I would have bought one sooner if I knew how much time it would save me. I think I've figured out noodles in the Instant Pot: cook them for half the time directed on the box, minus one minute (or if it says 6–7 minutes like my box of whole wheat elbows did, I cooked them for 3. 2 minutes probably would have been more al dente, which I do like too). My kids and I loved this recipe more than my <a href="http://lindstewfoodies.blogspot.com/2011/01/macaroni-cheese-two-ways.html" target="_blank">stovetop macaroni and cheese</a>, mostly because it is so creamy! That would be thanks to the evaporated milk and the white melty cheese. Feel free to switch out cheeses with whatever you have in the fridge! I used sharp cheddar and a little bit of havarti and gouda. If you use only cheddar it can get a little grainy, the light melty cheese really helps it be smooth.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM5TPfssiLA1VtXZlAO_120dgHwoJUZuxRBZlBWNnEkulHo95RL6fF-UE8A6Hth1w4FM16Tj6d9jdUz2WvJu2mIixJBddTfHUCyPkyS69FgbzPq_aEAN3C_HzhaByL_CD79gvZbbvKdazi/s1600/20180116_124007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM5TPfssiLA1VtXZlAO_120dgHwoJUZuxRBZlBWNnEkulHo95RL6fF-UE8A6Hth1w4FM16Tj6d9jdUz2WvJu2mIixJBddTfHUCyPkyS69FgbzPq_aEAN3C_HzhaByL_CD79gvZbbvKdazi/s320/20180116_124007.jpg" width="240" /></a></div>
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Instant Pot Macaroni and Cheese<br />
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<b>Ingredients:</b><br />
1 lb pasta, like elbows, shells, or rotini<br />
4 cups water<br />
4 Tbsp butter<br />
1 tsp salt<br />
3/4 tsp ground mustard<br />
Scant 1/2 tsp garlic salt (optional)<br />
5 oz. evaporated milk<br />
~4 cups shredded sharp or medium cheddar cheese<br />
~2 cups white cheese, like gouda, havarti, Swiss, fontina, even mozzarella<br />
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<b>Directions:</b><br />
In the insert of an Instant Pot, add the uncooked pasta, water, butter, salt, ground mustard and garlic salt. Cook on manual for 2–5 minutes, depending on your box directions (half the time directed on box, and minus one minute if you want more al dente). Quick-release pressure. Add half the cheese and some of the milk. Stir until cheese melts and then add the rest of the cheese and milk. Stir again until cheese is melted and it is nice a creamy. Serve!Stew and Lindsey Campbellhttp://www.blogger.com/profile/00119834150866177088noreply@blogger.com0tag:blogger.com,1999:blog-197802196723389092.post-23038161299789442062018-01-15T14:13:00.001-07:002018-01-15T14:13:50.017-07:00Loaded Oatmeal Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCwB0osGex2iFLE9vqgYOmBnEfrIwbo4_NkpAcUERaaxKgmChtY-E22WdwIAv711PuDc4erezqwi8Qiq4Uwa9vfQHQBFufi7SmwN4nefMfAzN0kI0Awu50BKQzCofOKqP9YxvXAdM62RJE/s1600/20180114_193933.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCwB0osGex2iFLE9vqgYOmBnEfrIwbo4_NkpAcUERaaxKgmChtY-E22WdwIAv711PuDc4erezqwi8Qiq4Uwa9vfQHQBFufi7SmwN4nefMfAzN0kI0Awu50BKQzCofOKqP9YxvXAdM62RJE/s320/20180114_193933.jpg" width="240" /></a></div>
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Loaded Oatmeal Chocolate Chip Cookies<br />
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<b>Ingredients:</b><br />
2 large eggs<br />
1 cup butter, room temperature<br />
1 cup light brown sugar, packed<br />
1/2 cup granulated sugar<br />
2 Tbsp vanilla<br />
2 cup old-fashioned whole rolled oats (not instant or quick)<br />
2 cup flour<br />
1 cup shredded coconut<br />
1 cup chopped walnuts or pecans<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
1 cup semi-sweet chocolate chips<br />
1 cup dark chocolate chips<br />
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<b>Directions:</b><br />
Combine egg, butter, sugars, and vanilla in the bowl of a stand mixer and beat with the paddle attachment on medium-high speed until creamed and well-combined, about 4 minutes. Scrape sides of bowl and add the oats, flour, coconut, walnuts, baking soda, salt, and beat on low speed until just combined, about 1 minute. Scrape sides of bowl and add the chocolate chips and beat on low speed until just combined, about 30 seconds. Refrigerate dough for 30 minutes to an hour.<br />
Preheat oven to 350º and line a baking sheet with a silicone liner. Using a large cookie scoop, 1/4-cup, or your hands, form mounds of dough and place on cookie sheets, about 8 per cookie sheet. Bake for about 11 to 13 minutes, or until edges have set and tops are just set. Don't overbake. Cookies firm up as they cool. Cool on baking sheets for 10 minutes before serving.<br />
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* Makes a large batch! Half it if you don't want more than 2 dozen cookies.<br />
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Recipe from <a href="https://www.averiecooks.com/2014/12/loaded-oatmeal-chocolate-chip-cookies.html#" target="_blank">averiecooks.com</a>.<br />
<br />Stew and Lindsey Campbellhttp://www.blogger.com/profile/00119834150866177088noreply@blogger.com0tag:blogger.com,1999:blog-197802196723389092.post-56625375898520237012018-01-13T12:31:00.000-07:002018-01-13T12:31:20.205-07:00Kitchen organization tip!We were cleaning out our kitchen cabinets this morning (a much bigger job than we anticipated). I was thinking how much I hate finding spices in my cupboard, and then I thought of labeling the top! Not a new idea, most likely...I'm sure it's already on Pinterest. So I quickly labeled my spices with some stickers I had! Not the cutest job, and my spices are still thrown in the cupboard, but it will sure make it faster to find what I need! These are just my little spices, I have half a shelf of bulk-size spices above this!<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ4uQoFsnI0ToiI-HTGSmvdLO6AhlkdTRcOeVxnufwsZhEuWoCUUYlVZROzaUwOUdx61r9v5i85mMjjj8_bNG1bpNMxReXYgGiqsLTby1rciADPKH6s_MHVDA5ZjwK8aamfuIBFoABdwBR/s1600/20180113_104415.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ4uQoFsnI0ToiI-HTGSmvdLO6AhlkdTRcOeVxnufwsZhEuWoCUUYlVZROzaUwOUdx61r9v5i85mMjjj8_bNG1bpNMxReXYgGiqsLTby1rciADPKH6s_MHVDA5ZjwK8aamfuIBFoABdwBR/s320/20180113_104415.jpg" width="320" /></a></div>
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Stew and Lindsey Campbellhttp://www.blogger.com/profile/00119834150866177088noreply@blogger.com0tag:blogger.com,1999:blog-197802196723389092.post-26314191411357617252015-09-18T05:00:00.000-06:002015-09-18T05:00:02.966-06:00Almond Flax Coconut Breakfast CookiesWith how unhealthy and sugary most cereal is these days, I was happy to find this yummy, healthy recipe for breakfast cookies!! Store in the fridge for a super fast breakfast when you don't have time to make anything else. WAY healthier than a bowl of cereal! Have a cookie or two with fruit and a glass of milk and you have a great breakfast!<br />
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Almond Flax Breakfast Cookies<br />
<span style="font-size: x-small;">Makes about 18 cookies</span><br />
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<b>Ingredients:</b><br />
1 cup almond butter<br />
1/4 cup turbinado sugar<br />
1/4 cup honey<br />
1/2 tsp vanilla extract<br />
1 beaten egg<br />
1/2 tsp baking soda<br />
1/4 tsp salt<br />
2/3 cup unsweetened shredded coconut<br />
1/3 cup ground flax seeds<br />
1/3 cup golden raisins (optional)<br />
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<b>Directions:</b><br />
Preheat oven to 350º. Line two cookie sheets with parchment paper or silicone liners and set aside.<br />
In the bowl of a stand mixer with the paddle attachment, combine the almond butter, sugar, honey and vanilla. Beat on medium speed until the mixture is combined and looks creamy, scraping down the sides of the bowl as needed. Add the egg, baking soda, salt, coconut, flax seeds and raisins (if using), and continue mixing until well combined.<br />
Drop the cookie dough by heaping teaspoons onto the prepared cookie sheets, leaving about 2 inches between cookies. Gently flatten the cookies into discs.<br />
Transfer to the oven and bake until the cookies begin to brown at the edges, about 10–15 minutes. Set the baking sheets on cooling racks and let cool completely before removing the cookies. Serve immediately or store in an airtight container in the fridge.<br />
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I prefer heating a cookie or two in the microwave for a few seconds instead of eating them straight from the fridge.<br />
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<span style="font-size: x-small;">Recipe from MyMagazine, a magazine put out by Kroger grocery stores.</span>Stew and Lindsey Campbellhttp://www.blogger.com/profile/00119834150866177088noreply@blogger.com0tag:blogger.com,1999:blog-197802196723389092.post-12419716970958074002015-06-17T22:28:00.003-06:002015-06-17T22:29:38.004-06:00Buttermilk "Fried" ChickenThis was a family favorite my mom made when I was growing up! Marinating the chicken in buttermilk makes it so tender and juicy! Winner winner chicken dinner!<br />
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Buttermilk "Fried" Chicken<br />
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<b>Ingredients:</b><br />
4 chicken breasts (boneless, skinless)<br />
1 cup low-fat buttermilk<br />
1 cup flour<br />
1 tsp salt<br />
1 tsp paprika<br />
1/2 tsp pepper<br />
2 Tbsp oil, canola preferred<br />
<br />
<b>Directions:</b><br />
Trim chicken as needed. Pound to even thickness. Can cut into smaller tenders. Put chicken in large ziploc bag and add buttermilk. Refrigerate at least 1 hour, or up to 8 hours, mixing the bag occasionally.<br />
Preheat oven to 400º. Lightly coat a 9x13 baking pan with cooking spray. Combine flour and spices in a paper or heavy plastic bag. Shake chicken 1 piece at a time, to coat with flour.<br />
Heat oil in large nonstick skillet over medium-high heat until hot but not smoking. Brown chicken until golden brown, about 2–4 minutes per side. Put on baking pan and bake uncovered until chicken is crispy and juices run clear—turning chicken halfway through—about 10 minutes each side.<br />
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*I've tried using less oil to "fry" the chicken before baking and you know what? It doesn't really work. The flour just burns or ends up sliding off the chicken. You need the oil, so err on the generous side if you're eyeballing it like I always do. :)Stew and Lindsey Campbellhttp://www.blogger.com/profile/00119834150866177088noreply@blogger.com0tag:blogger.com,1999:blog-197802196723389092.post-759351317371493062015-06-08T05:00:00.000-06:002015-06-09T16:10:35.054-06:00Zucchini, Ham and Feta QuicheThis is the best quiche we've tried to-date! Full of flavor!<br />
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<br />
<br />
Zucchini, Ham and Feta Quiche<br />
<br />
<b>Ingredients:</b><br />
Pastry for single-crust pie <span style="font-size: x-small;">(use the recipe for two-crust pie <a href="http://lindstewfoodies.blogspot.com/2010/08/easy-stir-and-roll-pie-crust.html" target="_blank">here</a> and just pile the sides of crust high! So good!)</span><br />
2 Tbsp butter<br />
3 cups thinly sliced zucchini (about 2 medium)<br />
1/2 red onion, thinly sliced<br />
3–6 oz. of your favorite thinly sliced deli ham, chopped small<br />
6 eggs<br />
1 tsp dried parsley<br />
1/2 tsp salt<br />
1/2 tsp garlic powder<br />
1/2 tsp dried oregano<br />
6–8 fresh basil leaves, diced, or 1/2 tsp dried basil<br />
1/4 tsp black pepper<br />
6 oz shredded mozzarella cheese<br />
1–2 Tbsp feta cheese, crumbled very small<br />
2 tsp dijon mustard<br />
<br />
<b>Directions:</b><br />
Preheat oven to 400º. Roll pastry flat and put into 9-in pie plate, flute edge. Refrigerate while preparing filling.<br />
In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Add ham the last minute of cooking. Cool slightly.<br />
In a large bowl, whisk eggs, seasonings and mustard until blended. Stir in cheeses.<br />
Put zucchini mixture into pie shell, spreading around evenly. Pour egg mixture on top.<br />
Bake for 35–40 minutes or until a knife inserted near the center comes out clean and crust is golden brown. Cover edge loosely with foil during last 15 minutes if crust is getting too brown. Let stand 10 minutes before cutting.<br />
<br />
<span style="font-size: x-small;">Adapted from <a href="http://www.tasteofhome.com/recipes/cheesy-zucchini-quiche" target="_blank">Taste of Home</a></span>Stew and Lindsey Campbellhttp://www.blogger.com/profile/00119834150866177088noreply@blogger.com0tag:blogger.com,1999:blog-197802196723389092.post-31568917893451577922015-06-01T05:30:00.000-06:002015-06-01T05:30:03.363-06:00Chicken Milanese with Arugula SaladI've adapted this recipe from <a href="http://www.marthastewart.com/341443/chicken-milanese-with-arugula-salad" target="_blank">Martha Stewart's</a>, using Panko breadcrumbs and pounding the chicken super thin...so amazing!! One of our favorites!<br />
<br />
Chicken Milanese with Arugula Salad<br />
<br />
<b>Ingredients:</b><br />
<br />
For the chicken:<br />
1 1/2 cups Panko breadcrumbs<br />
1/4 cup olive oil<br />
1/3 cup all-purpose flour<br />
2 eggs, lightly beaten<br />
Salt and pepper<br />
3 boneless skinless chicken breasts, butterflied in half and pounded to a thin even thickness<br />
<br />
For the salad:<br />
5 oz baby arugula (I've never been able to find this so I use regular arugula)<br />
2 Tbsp olive oil<br />
2 Tbsp fresh lemon juice, plus lemon wedges for serving<br />
1 small red onion, halved lengthwise and thinly sliced<br />
<br />
<b>Directions:</b><br />
Preheat oven to 425º. On a rimmed baking sheet, toss breadcrumbs and oil until well combined; spread on sheet. Cook until golden brown, 2–3 minutes. Transfer to a medium bowl.<br />
Place flour and eggs in separate bowls; season with salt and pepper. Place a rack (like a metal cookie cooling rack) on another rimmed baking sheet.<br />
One at a time, place chicken breasts between two large pieces of plastic wrap or a ziplock bag. Using a meat mallet or bottom of a small heavy pan, pound until 1/4–1/2 inch thick. Coat chicken on both sides with flour (shaking off excess), then dip in eggs (allowing excess to drip off); dredge in breadcrumbs, pressing firmly to adhere.
Place on rack and bake chicken, without turning, until opaque throughout, 10 to 15 minutes.<br />
When chicken is almost finished cooking, whisk together remaining 2 tablespoons oil and lemon juice in a bowl; season with salt and pepper. Add arugula and onion; toss. Top chicken with salad; serve with lemon wedges on the side.<br />
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YUM!!!Stew and Lindsey Campbellhttp://www.blogger.com/profile/00119834150866177088noreply@blogger.com0tag:blogger.com,1999:blog-197802196723389092.post-44058510912647729852015-06-01T05:00:00.000-06:002015-06-01T05:00:01.007-06:00Black Bean and Cheese Baked TaquitosI have found my love of taquitos! I never really ate them growing up, and the frozen ones gross me out. Little did I know I could make and bake my own. We love them dipped in guacamole and sour cream! I love to freeze extras before baking—easy freezer meal!<br />
<br />
Black Bean and Cheese Baked Taquitos<br />
<br />
<b>Ingredients:</b><br />
1 cup cooked black beans<br />
1 cup frozen corn kernels, defrosted<br />
2 cup shredded mexican blend cheese<br />
2 teaspoon ground cumin<br />
1/2 teaspoon garlic powder<br />
1 teaspoon salt<br />
12–24 corn or flour tortillas, depending on size (smaller the better, but I have done them with taco-size tortillas before)<br />
<br />
<b>Directions:</b><br />
Preheat oven to 400º. Place the beans, corn, cheese, cumin, garlic powder, and salt in a bowl and stir to combine. If using corn tortillas, place two tortillas at a time in between two sheets of a damp paper towel and microwave for 20–30 seconds to loosen (this will prevent cracking when rolled). Spread a couple spoonfuls of the mixture on one side of the tortilla and roll it up*. Place the taquitos seam-side down on a foil-lined cookie sheet. Spray the tops lightly with cooking spray (can sprinkle lightly with salt) and bake for 25 minutes.<br />
<span style="font-size: x-small;">*Can use a toothpick to secure taquito and remove after baking.</span><br />
<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">From <a href="http://weelicious.com/2014/06/01/vegetarian-baked-taquitos/" target="_blank">weelicious.com</a></span>Stew and Lindsey Campbellhttp://www.blogger.com/profile/00119834150866177088noreply@blogger.com0tag:blogger.com,1999:blog-197802196723389092.post-17812758457809134612015-06-01T04:30:00.000-06:002015-06-01T04:30:02.014-06:00Ann Romney's MeatloafAnother favorite of ours! The meatloaf is so tender and juicy, and the sauce is tangy and rich!<br />
<br />
Ann Romney's Meatloaf<br />
<br />
<b>Ingredients:</b><br />
<br />
For the meatloaf:<br />
1 1/2 pounds ground beef<br />
1 egg, slightly beaten<br />
1/4 cup onion, chopped fine<br />
1/4 cup lemon juice<br />
1/2 cup fine bread crumbs<br />
2 tsp seasoned salt<br />
<br />
For the sauce:<br />
1/2 cup ketchup<br />
1/2 cup brown sugar<br />
1 tsp dry mustard<br />
1/4 tsp Allspice<br />
<br />
<b>Directions:</b><br />
Preheat oven to 350º. Mix together all ingredients for loaves (I like to use my hands). Shape and put into 4–6 mini-loaf pans (or you can make one meatloaf). Bake 15 minutes. Mix sauce ingredients together and spoon over tops of loaves. Continue baking 30 more minutes or until done. Remove from pans and let rest about 10 minutes before serving.<br />
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<span style="font-size: x-small;">From Ann Romney</span><br />
<br />Stew and Lindsey Campbellhttp://www.blogger.com/profile/00119834150866177088noreply@blogger.com0tag:blogger.com,1999:blog-197802196723389092.post-65996509129124801192015-06-01T04:00:00.000-06:002015-06-01T04:00:01.570-06:00Zesty Quinoa SaladThis is a favorite of ours! Super healthy and tasty! I have a hard time with other quinoa salads I've tried because the strong cumin taste is off-putting, but the ratio of cumin to oil and all the other ingredients are perfect in this one! Kid approved too! I like it chilled (great the next day!) so I'll make it a few hours before dinner and refrigerate it.<br />
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<br />
Zesty Quinoa Salad<br />
<br />
<b>Ingredients:</b><br />
2 cups quinoa, rinsed<br />
4 cups water<br />
1/4 cup olive oil<br />
2 limes, juiced<br />
2 tsp ground cumin<br />
1 tsp salt<br />
1/2 tsp red pepper flakes, or more to taste<br />
1 1/2 cups grape or cherry tomatoes, halved<br />
1 (15 oz) can black beans, rinsed and drained<br />
1 can corn, optional<br />
5 green onions, chopped<br />
1/4 cup fresh cilantro, chopped<br />
Salt and Pepper to taste<br />
1 avocado, diced<br />
<br />
<b>Directions:</b><br />
Cook quinoa and water according to package directions or in a rice cooker. Set aside to cool.<br />
Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.<br />
Combine quinoa, tomatoes, black beans, corn and green onions together in a bowl. Pour dressing over mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in refrigerator. Top individual servings with avocado, if desired.<br />
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<span style="font-size: x-small;">From <a href="http://allrecipes.com/recipe/zesty-quinoa-salad/" target="_blank">allrecipes.com</a></span>Stew and Lindsey Campbellhttp://www.blogger.com/profile/00119834150866177088noreply@blogger.com0tag:blogger.com,1999:blog-197802196723389092.post-11806093094360804042015-06-01T03:30:00.000-06:002015-06-01T03:30:00.967-06:00Skillet LasagnaAll the taste of lasagna, without all the work! A go-to for my family! Everyone loves it!<br />
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<b>Ingredients:</b><br />
1 lb ground beef<br />
1 box bow-tie noodles (I love Barilla's whole wheat!)<br />
1 jar spaghetti sauce or pizza sauce (I like Ragu's chunky vegetable)<br />
1 Tbsp olive oil<br />
1 tsp salt<br />
1/2 tsp garlic powder<br />
1 tsp Italian Seasoning (or more to taste)<br />
1/2 cup mozzarella cheese, shredded<br />
1/2 cup sour cream<br />
Parmesan cheese to top individual servings<br />
<b><br /></b>
<b>Directions:</b><br />
Fry ground beef in small pan. Meanwhile, cook noodles according to package directions.<br />
After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce.
Add your cooked ground beef, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.
Serve to your family and be prepared to have it disappear before your very eyes!<br />
<br />
<span style="font-size: x-small;">From <a href="http://tastykitchen.com/blog/2010/07/a-tasty-recipe-bowtie-lasagna/" target="_blank">The Pioneer Woman</a></span>Stew and Lindsey Campbellhttp://www.blogger.com/profile/00119834150866177088noreply@blogger.com0tag:blogger.com,1999:blog-197802196723389092.post-44715505952197822512015-06-01T03:00:00.000-06:002015-06-01T03:00:02.656-06:00Pea Pesto PastaThis is a recipe that is great anytime, but especially good in the summer with fresh peas!<br />
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Pea Pesto Pasta<br />
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<b>Ingredients:</b><br />
1 1/2 cups (from approximately 1 1/2 pounds peas in pods) fresh peas or a 10-ounce package frozen peas, defrosted<br />
1 small garlic clove, minced<br />
2 tablespoons pine nuts, toasted and cooled<br />
1/2 cup (1 1/8 ounces) finely grated parmesan cheese<br />
1/4 teaspoon table salt, plus more for pasta water<br />
1/3 cup olive oil<br />
1 box linguine or other pasta<br />
Thinly slivered basil or mint leaves, optional garnish<br />
<br />
<b>Directions:</b><br />
Bring a small saucepan of lightly salted water to a boil. Add peas and cook for 2 minutes (this leaves them with a bit of structure). Drain peas then add them to the ice bath (if using) and drain again. If you haven’t used an ice bath, let your peas cool to lukewarm before making the pesto.
Set aside 1/2 cup of your cooked peas. Put the remaining cup of peas in a food processor with garlic, pine nuts, 1/3 cup parmesan and salt until smooth, scraping down the bowl as necessary. With the machine running, drizzle in olive oil.<br />
Cook your pasta until al dente. Reserve about two cups pasta cooking water (yes, this is a lot, the pea pesto will be surprisingly thick) then drain pasta and return it to pot. Over moderate heat, toss pasta with pesto, reserved peas and as much reserved pasta water as needed to smooth and distribute pesto; let cook for one minute so that the pesto adheres. Adjust salt to taste, add freshly ground black pepper if desired. Serve immediately, garnished with fresh herbs, if using, and remaining parmesan for passing.<br />
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<span style="font-size: x-small;">From <a href="http://smittenkitchen.com/blog/2011/06/linguine-with-pea-pesto/" target="_blank">smittenkitchen.com</a></span>Stew and Lindsey Campbellhttp://www.blogger.com/profile/00119834150866177088noreply@blogger.com0tag:blogger.com,1999:blog-197802196723389092.post-47187101982334419432015-04-14T14:53:00.000-06:002015-04-14T14:53:11.262-06:00Healthy Banana Bread MuffinsI love my <a href="http://lindstewfoodies.blogspot.com/2010/04/grandmas-banana-bread.html" target="_blank">grandma's banana bread</a>, but it's really not the healthiest. I modified (and doubled) the recipe for healthy muffins! My family loves these and the kids cannot stop eating them.<br />
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<br />
Healthy Banana Bread Muffins<br />
* yields 24 muffins and 12 mini muffins<br />
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<b>Ingredients:</b><br />
2 cups bananas (3-5 VERY ripe)<br />
2 eggs<br />
1/2 cup coconut oil<br />
1/2 cup applesauce<br />
1/2 cup sour milk (in a measuring cup: 1 Tbsp lemon juice, fill to 1/2 cup with milk) or buttermilk<br />
1 cup brown sugar<br />
2 cups whole wheat flour<br />
2 cups oats, ground in a blender<br />
2 pinches of salt<br />
1 tsp cinnamon<br />
2 tsp soda<br />
4 tsp vanilla<br />
1/4–1/2 cup chia seeds (we love the crunch these give!)<br />
1/4–1/2 cup ground flax seeds<br />
Whatever else you want to throw in: wheat germ, unflavored protein powder, chocolate chips, unsweetened coconut (all of these are good, may have to add more milk)<br />
<br />
<b>Directions:</b>
Preheat oven to 375º. Blend bananas, egg, oil and milk together (I usually use a hand blender for the bananas, then do the rest in my KitchenAid). Mix in the rest of the ingredients. Mix well. Pour into greased muffin tins. Bake 15–18 minutes (or 13–15 for mini muffins), or tops bounce back when tapped.<br />
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This recipe is SUPER versatile so don't be scared to change it up a little! Using a different oil, milk, sweetener, flour, and add-ins have all worked for me in the past!Stew and Lindsey Campbellhttp://www.blogger.com/profile/00119834150866177088noreply@blogger.com0tag:blogger.com,1999:blog-197802196723389092.post-91697329775312548172015-02-01T18:12:00.000-07:002015-02-01T18:13:08.090-07:00February 2015 Meal PlanJust got done planning February's meals! Here's what my month looks like!<br />
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Please note I'm participating in the <a href="http://www.100daysofrealfood.com/100-days-of-mini-pledges/">14-week Real Food Challenge</a> by <a href="http://www.100daysofrealfood.com/" target="_blank">100 Days of Real Food</a>. However, I'm not super strict with it and am still learning. Do it with me! It will be fun!Stew and Lindsey Campbellhttp://www.blogger.com/profile/00119834150866177088noreply@blogger.com0tag:blogger.com,1999:blog-197802196723389092.post-68436422051094127792014-12-28T21:32:00.002-07:002014-12-28T21:33:07.889-07:00January 2015 Menu PlanA few people have showed interest in my monthly menu plans, so I'm going to post them here. Please note I'm participating in the <a href="http://www.100daysofrealfood.com/2014/12/22/cut-processed-food-14-weeks/" target="_blank">14-week Real Food Challenge by 100 Days of Real Food</a>. Do it with me! It will be fun!<br />
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<br />Stew and Lindsey Campbellhttp://www.blogger.com/profile/00119834150866177088noreply@blogger.com0tag:blogger.com,1999:blog-197802196723389092.post-35023820003326092862014-10-19T17:24:00.000-06:002014-10-19T17:24:28.146-06:00Mitt Romney's Meatloaf CakesOne of Stew's clients at work recommended Mitt Romney's Meatloaf Cakes...this meatloaf is so delicious and if you don't like meatloaf (or have bad childhood memories) you need to give this one a try! We make this recipe in mini loaf pans and IF there are leftovers, we like to put slices of meatloaf on a really good bread warmed up. Enjoy!<br /><br /><b>Ingredients:</b><br />1 1/2 pounds ground beef<br />4 slices bread, crumbled into small pieces, or 3/4 cup dried bread crumbs<br />1 large egg<br />1/4 cup chopped onion<br />1/4 cup lemon juice<br />2 teaspoons seasoned salt<br /><br /><b>For The Sauce:</b><br />1/4 cup ketchup<br />1/4 cup brown sugar<br />1 teaspoon dry mustard<br />1/4 teaspoon ground cloves<br />1/4 teaspoon ground allspice.<br /><br /><b>Directions:</b><br />For the meatloaf cakes: Heat oven to 350 degrees. In a large mixing bowl, combine the ground beef, crumbled bread or bread crumbs, egg, onion, lemon juice and seasoned salt. Mix lightly but thoroughly and shape into six small loaves. Space evenly on a baking sheet and bake for 15 minutes; meanwhile, prepare the sauce.<br /><br />For the sauce: In a small bowl, mix together the ketchup, brown sugar, mustard, cloves and allspice. When the meatloaf cakes have baked for 15 minutes, brush each loaf with sauce and return to the oven. Continue to bake until the meatloaf cakes are 165 degrees in the center when tested with an instant-read thermometer, about 20 more minutes. If desired, serve with scalloped potatoes and steamed vegetables. Pass additional sauce separately.<br /><br /><b>Source:</b> <a href="http://deseretbook.com/Romney-Family-Table-Ann/i/5107970" target="_blank">Find the recipe in this book</a>. <br /><br />Stew and Lindsey Campbellhttp://www.blogger.com/profile/00119834150866177088noreply@blogger.com0tag:blogger.com,1999:blog-197802196723389092.post-76985213126237263852014-04-23T17:11:00.000-06:002014-04-23T17:21:42.531-06:00No Bake Energy BitesThese are a great grab-and-go snack for before the gym or when I need a little something! So yummy!<br />
<br />
No Bake Energy Bites<br />
<br />
<b>Ingredients:</b><br />
2 cup oats (quick or old-fashioned)<br />
1 cup dark chocolate chips (optional, I leave these out when I use chocolate protein powder)<br />
1 cup natural peanut butter<br />
1 cup protein powder (vanilla or chocolate)<br />
2/3 cup honey<br />
2 tsp vanilla<br />
1/2 tsp salt (optional, if your pb doesn't have salt, you may want to add it)<br />
<br />
<b>Directions:</b><br />
Mix all ingredients. Roll into balls and refrigerate to harden. Store in fridge. Makes about 28 balls.<br />
<br />
*Depending on what protein powder you use, these are about 100–140 calories per ball.Stew and Lindsey Campbellhttp://www.blogger.com/profile/00119834150866177088noreply@blogger.com0tag:blogger.com,1999:blog-197802196723389092.post-96356012294392942014-03-30T16:28:00.001-06:002014-03-30T16:52:33.254-06:00Sausage and Olives PizzaThis is our favorite pizza ever!! The only way I like olives is on this pizza, so even if you're not an olive fan, give it a try!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIzAJvE8QT1TmeXlkMeBO5TKXWokwf-BnE3OF12W1bbz0YNSjz-VOwDi-T5l2nQMmJ1Y9Ywc2p8xoFWYHWlTKKPkqOzOpV0-OqdQ2Dg3flVIiSc26TeYMarVBUFRu0qbO3YcLLfZAAagnE/s1600/sausageolivepizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIzAJvE8QT1TmeXlkMeBO5TKXWokwf-BnE3OF12W1bbz0YNSjz-VOwDi-T5l2nQMmJ1Y9Ywc2p8xoFWYHWlTKKPkqOzOpV0-OqdQ2Dg3flVIiSc26TeYMarVBUFRu0qbO3YcLLfZAAagnE/s1600/sausageolivepizza.jpg" height="213" width="320" /></a></div>
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<b>Ingredients (for two 16-in thin-crust pizzas):</b><br />
<b><br /></b>
6 ounces cooked spicy Italian turkey sausage<br />
1 can black olives, sliced<br />
1 can green olives, sliced<br />
8–16 ounces shredded mozzarella (depending on how cheesy you like your pizza)<br />
Rosemary, dried or fresh<br />
Herb oil (recipe follows)<br />
Coarse salt<br />
Ground pepper<br />
<br />
<b>Directions:</b><br />
Preheat the oven to 425º, with a pizza stone on the bottom rack (if using. If not, grease a pizza pan or baking sheet). Brush rolled-out dough with herb oil. Top with cheese, sausage, olives. Sprinkle with rosemary, coarse salt and pepper, and a little more herb oil. Bake 7–9 minutes.<br />
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Herb Oil<br />
<br />
<b>Ingredients:</b><br />
1 sliced or minced garlic clove<br />
2 teaspoons rosemary, fresh or dried<br />
1/2 cup extra virgin olive oil<br />
<br />
<b>Directions:</b><br />
In a small saucepan, bring garlic, rosemary and olive oil to a simmer over medium heat and cook three minutes. Let cool to room temperature in a small bowl.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhso3LOGKFgic3qyCPuU2cJ4HOKNctoCFSKYxZgQu23LuFARD0MIpjxQNYbz9crooTPyzHoDmjW-BiVm-E8i5S57TUSwOb8ktA1rlgtJvi_013xhyzOee55pR55VPWHozqQ7g1Y-V8OIaK7/s1600/herboil.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhso3LOGKFgic3qyCPuU2cJ4HOKNctoCFSKYxZgQu23LuFARD0MIpjxQNYbz9crooTPyzHoDmjW-BiVm-E8i5S57TUSwOb8ktA1rlgtJvi_013xhyzOee55pR55VPWHozqQ7g1Y-V8OIaK7/s1600/herboil.jpg" height="240" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUnMctJV_fbG0gp7sSskEuN4WNU1vAAKwnVgnLTk7gG4xLGnUlAy_V7NnTZKuQlqVAnTVhLDhyNMSZ-4tD-a8JN9llB-6Uup67Fn2fZr4VodG_h2hIrCM3bfUwx7qQjXcxTuxBHAmIs-4m/s1600/sausageandolivepizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUnMctJV_fbG0gp7sSskEuN4WNU1vAAKwnVgnLTk7gG4xLGnUlAy_V7NnTZKuQlqVAnTVhLDhyNMSZ-4tD-a8JN9llB-6Uup67Fn2fZr4VodG_h2hIrCM3bfUwx7qQjXcxTuxBHAmIs-4m/s1600/sausageandolivepizza.jpg" height="191" width="320" /></a></div>
Modified from <a href="http://www.marthastewart.com/333199/sausage-and-olives-pizza" target="_blank">Martha Stewart's recipe</a>.Stew and Lindsey Campbellhttp://www.blogger.com/profile/00119834150866177088noreply@blogger.com0tag:blogger.com,1999:blog-197802196723389092.post-57136126182463498902014-02-23T17:45:00.002-07:002014-02-23T17:51:22.544-07:00Tuscan Sun Pizza Dough<!--[if gte mso 9]><xml>
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Yields: 3 pizzas (10-12 inch)</div>
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Time 1 hour</div>
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<br /></div>
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Ingredients:</div>
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¼ cup warm water (105-115⁰)</div>
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1 teaspoon sugar</div>
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2 ¼ teaspoons active dry yeast</div>
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1 tablespoon olive oil</div>
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3-4 cups bread flour or all purpose white flour</div>
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½ teaspoons coarse salt (we think it could have used more
salt…maybe 1 tsp)</div>
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1 ¼ cups warm water or warm beer</div>
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<br /></div>
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Directions</div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Combine
¼ cup warm water, sugar and yeast in a small bowl.<span style="mso-spacerun: yes;"> </span>Mix with a spoon.<span style="mso-spacerun: yes;"> </span>Let sit until foamy 4 to 5 mins.<span style="mso-spacerun: yes;"> </span>Add olive oil.</div>
<div class="MsoNoSpacing" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>In
a large bowl add the flour and salt.<span style="mso-spacerun: yes;">
</span>Make a well.<span style="mso-spacerun: yes;"> </span>Stir in the yeast
mixture and the warm water or warm beer.<span style="mso-spacerun: yes;">
</span>Use your hands if you want to.<span style="mso-spacerun: yes;">
</span>When you can’t stir anymore and the dough is thick, yet sticky, bring it
together with your hands and put out on a lightly floured counter or a
breadboard and knead with your hands for 5-7 mins, adding more flour if it is
still sticky, until the dough is very smooth.<span style="mso-spacerun: yes;">
</span>Shape into a ball.</div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Oil
a large bowl with a little olive oil.<span style="mso-spacerun: yes;">
</span>Place dough in bowl smooth side down, then turn the dough over and cover
with a wet dish towel or oiled plastic wrap.<span style="mso-spacerun: yes;">
</span>Let rise until double in bulk (about 1 hour).</div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>When
the dough has doubled, punch down and divide into 3 equal balls (or 6 balls for
Tuscan thin crust).<span style="mso-spacerun: yes;"> </span>Meanwhile, turn the oven
to 500⁰.<span style="mso-spacerun: yes;"> </span>Roll the dough very thin into a
10-12 inch round or rectangle.</div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Place
the dough onto a lightly oiled (or use parchment paper) pizza pan, baking sheet
or pizza peel. If using a pizza peel, mix 1 tablespoon flour and 1 tablespoon
corn meal.<span style="mso-spacerun: yes;"> </span>Sprinkle on peel.<span style="mso-spacerun: yes;"> </span>Place the dough on the peel then move it to a
stone or tile.<span style="mso-spacerun: yes;"> </span>(work quickly: moisture
will start to form in the dough and will make it difficult to slide the pizza
off the peel onto a stone or tiles)</div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Prepare
the pizza with toppings to your liking.<span style="mso-spacerun: yes;">
</span>Bake in a 500⁰ oven for 6-8 minutes on bottom oven rack until crisp.</div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>You
can also freeze unused dough for up to 2 months.<span style="mso-spacerun: yes;"> </span>When ready to use, take out of freezer and
let the dough come to room temperature and form dough into pizzas.<span style="mso-spacerun: yes;"> </span>Bake as directed.</div>
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Recipe from our favorite, <a href="http://blog.thefoodnanny.org/" target="_blank">Liz Edmunds, The Food Nanny</a></div>
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Stew and Lindsey Campbellhttp://www.blogger.com/profile/00119834150866177088noreply@blogger.com0tag:blogger.com,1999:blog-197802196723389092.post-20623719875450945042014-01-22T09:56:00.003-07:002014-01-22T09:56:39.480-07:00Kung Pao RamenThe only way we eat ramen! Making this for dinner tonight!<br />
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Kung Pao Ramen<br />
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<b>Ingredients:</b><br />
3 Tbsp canola oil<br />
1 lb chicken, cubed<br />
1 red bell pepper, sliced thin<br />
1/2 cup roasted unsalted peanuts<br />
3 cloves of garlic, minced<br />
1 Tbsp grated fresh ginger<br />
1/2 tsp red pepper flakes, more if you want more heat<br />
3 1/2 cups chicken broth<br />
4 (3 oz) packages ramen noodles, discard seasoning packets<br />
2 Tbsp hoisin sauce<br />
1 Tbsp rice vinegar<br />
2 tsp toasted sesame oil<br />
4 green onions, sliced thin<br />
<br />
<b>Directions:</b><br />
In a big skillet, heat 2 Tbsp of the canola oil over medium to medium-high heat until it is hot and rippling. Season the chicken lightly with salt and pepper. Add the chicken to the pan in a single layer and cook, stirring occasionally, until the chicken is browned and cooked through, 5–7 minutes. Remove the chicken to a medium bowl.<br />
Add the last Tbsp of oil to the skillet and heat until hot and rippling. Add the red bell pepper and cook until softened, 2–3 minutes. Remove the mixture into the bowl with the chicken, trying to leave as much oil as possible behind in the skillet.<br />
Add the garlic, ginger and red pepper flakes to the remaining oil in the skillet and cook over medium heat, stirring constantly, for about 30 seconds to 1 minute. Stir in the chicken broth. Break the bricks of ramen into small chunks and add them to the skillet. Bring the mixture to a simmer and cook, tossing the ramen constantly with tongs to separate, until the ramen is just tender but there is still a bit of liquid in the pan, about 2–4 minutes.<br />
Stir in the hoisin sauce, vinegar, and sesame oil and continue to simmer until the sauce is slightly thickened, about 1 minute. Stir in the chicken, peppers and peanuts. Sprinkle with green onions before serving.<br />
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* The sauce in this dish may seem a bit brothy, but the noodles with quickly absorb the sauce.<br />
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From <a href="http://www.melskitchencafe.com/2011/04/kicked-up-ramen-noodles-kung-pao-style.html" target="_blank">melskitchencafe.com</a>.Stew and Lindsey Campbellhttp://www.blogger.com/profile/00119834150866177088noreply@blogger.com1