We love asparagus! It doesn’t really matter how it’s made, we’re going to eat it. Even our little one loves to eat them as fast as we’ll give them to her. So when I came across this recipe I knew that I was going to make it for us. And… I’m so happy I did. We ate it as a late brunch-ish snack one weekend and it hit the spot.
Aparagus Gruyere Tart
oven or toaster oven
- 1 lb. Asparagus, fresh thinner spears are better
- 1 sheet Puff pastry prerolled gives you the perfect size.
- 1 Tbsp Dijon mustard
- ¾ cup Gruyere cheese shredded
- 1 tsp Ground Pepper, fresh
Blanch asparagus (just till it turns bright green) and chill in ice water.
Unroll thawed puff pastry sheet on baking sheet.
Brush with mustard, leave a 1″ border.
Lay asparagus spears on pastry, alternate ends so each cut will get tips as well as the stem.
Sprinkle with cheese & pepper.
Beat 1 egg with 1 Tbsp of milk, brush border with the egg wash.
Bake at 450 for about 15 – 20 minutes, till puffed & pastry is browned.
Cut down the middle through the asparagus spears, then across to make eight pieces
Original recipe: https://www.food.com/recipe/asparagus-gruyere-tart-448821
Calories: 233kcalCarbohydrates: 16gProtein: 7gFat: 16gSaturated Fat: 5gCholesterol: 14mgSodium: 140mgPotassium: 149mgFiber: 2gSugar: 1gVitamin A: 549IUVitamin C: 3mgCalcium: 144mgIron: 2mg
I get it… Not everyone likes beets. If you’re one of those odd folks that don’t, well go ahead and skip over to the next recipe. If you are like us though, this is one recipe that you will want to give a try. This salad would be perfect to serve chilled on a hot afternoon or summer day.
My wife and I really loved this recipe. It is quick to make (if using pre-cooked beets) and I could get it all thrown together in minutes while she watched the baby. A quick-and-easy and healthy meal is a win-win in our house. The mint and citrus really help to balance the earthy flavor of beets. The goat cheese added some heartiness to the dish, and really helped to tie all of the flavors together.
Citrus Beet Salad
- 4 large Beets you can instead buy a container of pre-cooked beets to expedite the making of the salad
- 5 Tangerines or Clementines separated into sections
- 1 small Red Onion finely chopped. (optional)
- 1 bunch Mint chopped
- 1½ cup Goat cheese crumbled
- 2 Tbsp Olive oil
(If you purchased pre-cooked beets, skip to the next step.)Add the beets to a large pot of boiling water. Simmer until tender, about 40 minutes. Let cool.
Peel (if not pre-cooked) and cut into 1/2-inch cubes.
Add the tangerine segments, onion, mint and olive oil.
Gently mix together and serve.
Original recipe: https://www.food.com/recipe/citrus-beet-salad-375873
Calories: 474kcalCarbohydrates: 43gProtein: 21gFat: 26gSaturated Fat: 14gCholesterol: 39mgSodium: 529mgPotassium: 1135mgFiber: 10gSugar: 32gVitamin A: 1761IUVitamin C: 45mgCalcium: 212mgIron: 4mg
Eggs are great! They are one of my favorites dishes. Really they are, I could them everyday. Hard boiled eggs are easy to enjoy by themselves as a meal or a snack. Or if you don’t want them that way, you can always make them into deviled eggs or a delicious egg salad. The Instant Pot makes it so easy to make perfect hard boiled eggs every time, whether you are making 1 egg or over a dozen eggs. Give it a try!
Instant Pot Perfectly Hard Boiled Eggs
Add the water to the inner pot of the Instant Pot. Make sure it's at least one cup, add more if it's an 8qt Instant Pot.
Add steamer rack or silicone egg rack into Instant Pot.
Carefully set as many eggs as desired onto your rack.
Place lid on pressure cooker and set the cook time for 5 minutes on High Pressure.
After the cook timer has finished, let sit for 5 minutes then do a Quick Pressure Release.
Carefully remove the eggs from the Instant Pot and place in an ice bath for 5 minutes to cool.
Remove eggs from water bath.
Peel eggs from shell.
Store in fridge for up to 7 days.
Can do 1 egg or up to 16 eggs in a 6qt Instant Pot
Best to peel eggs before refrigerating.
Lets eggs come to temp to prevent cracking.
Use cold water, warm or hot will change cook time
There’s not much to this recipe, it’s just a pot of water and corn. I only added it on here because I can never remember if I’m supposed to boil the water then add the corn, or add the corn to the pot then bring it to a boil.
Is there a right way? Or is it all preference? Either way, the way I do it can be found below…
Easy Sweet Corn on the Cob
- 2 tbsp sugar
- 1 tbsp lemon juice
- 6 ears Corn on the Cob dehusked and silk removed
Fill a large pot about 3/4 full of water and bring to a boil.
Stir in sugar and lemon juice, dissolving the sugar. Bring to a boil.
Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 10 minutes.
Who doesn’t love banana bread? Especially when it is hot and fresh. With coffee or with ice cream, it’s one treat that is hard to say no to.
With all the ripe bananas accumulating in our freezer, we needed to make room and use them up. One of my co-workers, Tammy, often makes delicious banana bread and brings it in to share with everyone at the office. I decided it was time to ask her for her recipe so could free up some of our freezer space. Luckily enough for me, she was happy to share her recipe.
At the end of the recipe, I’ve included a few other additions/substitutions that i found recommend on a few recipes sites. I haven’t tried any of them, so I can’t attest to how good or bad they are. As we get a chance to make them, I try to come back and report how they worked out. Until then…. Enjoy!
- 2 cups Sugar
- 1 cup Shortening can substitute vegetable oil
- 4 Eggs tempered, soak in hot tap water for 5 minutes
- 2-6 Bananas very ripe
- 2.5 cups Flour
- 1 tsp Salt
- 2 tsp Baking Soda
- .5 cup Nuts optional
- .5 cup Chocolate Chips optional
Mix sugar and shortening until light and fluffy. Add well beaten eggs. Add bananas
In a medium bowl, combine dry ingredients. Add nuts to dry ingredients. Stir then add to the banana mixture. Mix gently – folding the flour in, only until combined.
Bake at 350 for 15 to 20 minutes for muffins or 45 minutes for loaf pans. (I bake for 55 minutes for 9 x 13 pan.)
For the optional nuts and chocolate chips, can mix-and-match, use up to 1 cup total.
Other optional additions to try:
- 1/2 cup plain/vanilla yogurt or sour cream to make it more decadent
- 1 tsp vanilla extract
- pinch of cloves and/or cinnamon
- substitute rolled oats for half the flour
There are countless ways to cook bacon. I feel like I’ve tried most of them. One of the easiest methods is definitely cooking it in the oven. See below.
Meal-prep tip: If you want one if the laziest and no mess methods for bacon, just buy the bag of bacon crumbles from Costco.
Bacon in the Oven
- Bacon thick cut is better
We recommend using 400 F to cook your bacon… But your bacon may vary.
If using thicker bacon, always lean towards the lower temp.
Original recipe: https://www.wholesomeyum.com/how-to-cook-bacon-in-the-oven/
So this is one of Traci’s recipes for a healthy snack. I’ll let her tell you more about them later.
Chocolate Peanut Butter Quinoa Balls
- 1/2 cup Peanut Butter
- 2 tbsp Maple Syrup, pure use the real stuff, not the imitation maple junkl
- 1 tsp Vanilla Extract
- 1 dash Salt
- 1 cup Quinoa, cooked slightly warm, not hot
- 2 tbsp Chocolate chips
Line a half baking sheet or plate with parchment paper and set aside.
In a bowl, add peanut butter, maple syrup, vanilla extract, and salt. Mix until thoroughly combined. Stir in Quinoa and mix until well combined. Fold in chocolate chips.
Take a heaping spoonful size of dough and roll it into a ball. Place onto the prepared parchment paper. Do the same until no dough remains.
Place in the refrigerator or freezer to chill for about 30 minutes.
Store in an air tight container in the freezer or refrigerator.
These are one of Traci’s go to recipes for easy meal prepping. They make up a bunch of bites that store well. A few bites for breakfast, or one to treat a mid day snack attack, and you’ll be all set.
Oatmeal Protein bites
- 2 cups Creamy Peanut Butter
- 1 1/4 cups Honey
- 2 1/4 cups Protein powder
- 3 cups Instant oatmeal
Microwave the honey and peanut butter for about a minute.
Mix the oatmeal and protein powder in another bowl.
Fold the peanut butter mixture into the oatmeal mixture until well blended (mix will be crumbly). Pour mixture into a lightly sprayed 9×13 pan and pack mix down. Chill for an hour and cut into 28 bars. One serving is one bar.
These freeze well!