One pot Lasagna

Dang delicious

INGREDIENTS:

• 1 tablespoon olive oil
• 3 Italian sausage links, casing removed
• 1 (14.5-ounce) can diced tomatoes
• 1 (8-ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon crushed red pepper flakes, optional
• 8 ounces farfalle pasta
• Kosher salt and freshly ground black pepper, to taste
• 1 cup shredded mozzarella cheese
• 1/4 cup freshly grated Parmesan
• 1 cup ricotta cheese (cottage cheese)
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Heat olive oil in a large skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
2. Stir in diced tomatoes, tomato sauce, oregano, basil, garlic powder and red pepper flakes; season with salt and pepper, to taste.
3. Bring to a simmer and stir in pasta and 2 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
4. Remove from heat. Stir in mozzarella and Parmesan until well combined. Using a small cookie scoop, top with dollops of ricotta and cover until heated through, about 2-4 minutes.
5. Serve immediately, garnished with parsley, if desired.

COCONUT LIME CHICKEN

A Saucy Kitchen

4 skinless boneless chicken breasts, about 1 1/2 pounds
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon coconut oil
1/2 cup red onion it came out to 1/2 onion for me, chopped
1 whole red chili chopped optional
1 cup organic chicken stock*
2 tablespoons lime juice about 1 large lime
1 tablespoon chopped cilantro
1/2 teaspoon red chili flakes
1/2 cup full fat coconut milk from a can or coconut cream
pinch turmeric powder (optional for colour)
1 tablespoon arrow root starch for paleo/whole 30 or corn starch mixed into 1 tablespoons water 

INSTRUCTIONS

1. Place the chicken breasts between two pieces of plastic cling wrap and pound them down to make them even in thickness. This will help the chicken cook evenly and make for more tender chicken. Sprinkle each side of the chicken with salt and pepper.
2. Melt the coconut oil in a large skillet over a medium high heat on the stove. Add the chicken breasts and cook each side for 5-7 minutes or until browned on each side. Remove the chicken from a skillet and set aside on a plate. The chicken doesn't need to be fully cooked yet because you'll be returning it to the heat shortly.
3. Add the chopped onion to the same skillet and sauté for a few minutes to soften. Add the chili pepper if you're using it. Sauté another couple of minutes. Add the chicken stock, lime juice, cilantro and chili flakes. Bring the mixture to a boil and then reduce down to a simmer. Let simmer for about 5 minutes to let reduce down. Add the coconut milk and the turmeric and bring to simmer again for another 5 minutes. Add the starch and water at this time if you're using it. You may need to raise the heat slightly higher to bring this to a boil to activate the starch. Once the sauce thickens reduce it back down to a simmer.
4. Add the chicken back to the skillet, cover and let cook for another 5-10 minutes or until the chicken is cooked all the way through.
5. Serve with rice or cauliflower rice with the sauce spooned over the top.
6. Add an extra sprinkling of cilantro & chillies and enjoy!

Maple sweet potato chicken

From Molly cash- she said, "This is so simple and really delicious. Every time I make it I wonder why we don’t have it more often."

• 1 lb Chicken Tenders ( I used chicken thighs)
• 1 Yellow Onions, small, cut into strips
• 2 Sweet Potatoes, cut into thin pieces, try cutting them in bigger chunks next time
• 2 Tbsp Olive Oil
• 1/3 cup Pure maple syrup ( I only had brown sugar)
• 1 tsp Salt
• Fresh ground pepper
• 1/2t Garlic powder
• 6 Sprigs Fresh Thyme, or can use dried ( I didn't have)

Preparation Steps
10/25/18- delicious

1. I covered the outside chicken (and stuffed under the skin) with brown sugar, salt, garlic, pepper. Then in a iron pan, I browned each side on the stove top. Not necessary, but I like crispier chicken.
2.  Toss chicken, potatoes and onions in olive oil. Put in 9x13 pan. Sprinkle all other ingredients over the top. Bake at 425 for 45-60 mins.

Roasted Lemon Chicken with Potatoes and Rosemary

Laughing Spatula


8-10 pieces of your favorite cut of chicken - skin on bone in1 lb . baby red potatoes1/2 in onion - cut large pieces2 lemons 1 sliced and 1 juiced1/3 cup olive oil2 cloves garlic minced1 Tablespoon fresh rosemary plus sprigs for garnish or 2 teaspoons dry1/2 teaspoon crushed red pepper flakes1 1/2 teaspoon salt1/2 teaspoon fresh ground pepper

Instructions

1. Preheat oven to 400 degrees F.
2. Spray a glass 13-in. x 9-in. baking dish with cooking spray. Arrange chicken pieces (skin side up), potatoes, sliced onion and lemon slices evenly in pan.
3. In a small bowl, whisk together lemon juice, olive oil, garlic, rosemary, crushed red pepper flakes, salt and pepper.
4. Pour mixture over chicken, making sure all the chicken is covered. Toss a bit if necessary.
5. Sprinkle generously with additional salt and pepper.
6. Bake uncovered for about 1 hour, or until chicken and potatoes are fully cooked.

Lily apple Pie

Make or buy 1 Bottom pie crust

Apple Filling-
6-7 c sliced peeled apples
1 t cinnamon
1/2 c sugar

French crumb topping-
1/3 c butter
1/3 c brown sugar
1/2 c flour

Combine apples, sugar, and cinnamon in a bowl and toss. Place in pie crust. Mix together butter and sugar. Add flour and combine until crumbly. Sprinkle crumb mix over the top of apples in pie plate. In case the pie juices come out I wrap the pie with aluminum foil under and on sides (to prevent sides from burning.). Take foil off last 5 minutes
Bake 375 for 45-55 min or until apples are tender.
Lily made this at activity days

Gluten free Brownies

One Lovely Life

2/3 cup semi-sweet or dark chocolate chips (I use dairy free chocolate chips)
5 Tbsp coconut oil (can sub butter, avocado oil, vegan butter, ghee)
2/3 cup coconut sugar (can sub white, brown, or maple sugar)
2 eggs
1 tsp vanilla extract
2/3 cup blanched almond flour
2 Tbsp unsweetened cocoa powder
1/2 tsp baking soda (if paleo) or baking powder
1/4 tsp salt
TO MIX IN:
2/3 cup additional chocolate chips or chopped chocolate (can sub nuts)
OPTIONAL: COARSE SEA SALT TO SPRINKLE ON TOP

INSTRUCTIONS

Preheat oven to 350 degrees. Line an 8×8 baking pan with parchment paper or spray with nonstick spray.
In a small saucepan, gently melt chocolate and oil over low heat until smooth and glossy. Remove from heat and set aside to cool slightly.
In a small bowl, whisk together sugar and eggs until slightly lighter in color and until they pass the ribbon test (when you lift the whisk the mixture should stream down evenly in “ribbons”). Set aside.
In a medium bowl, whisk together the dry ingredients–almond flour, cocoa, baking soda, and salt.
Working slowly, whisk the egg/sugar mixture into the saucepan of melted chocolate. Whisk until smooth. Stir in vanilla and mix in.
Stir in the dry ingredients and fold until just mixed.
Fold in the additional chocolate chips.
Pour batter into your prepared pan and smooth the surface.
Bake at 350 degrees 20-24 minutes, or until edges are set and the center is still ever so slightly underdone. (The remaining heat should set the center as it cools)

• Sprinkle with coarse salt, if using, and allow brownies to cool before slicing.

Peanut Butter Cups

Fit Foodie Finds 
made 12

        I only had granulated sugar and it wasnt good when I added it to the chocolate mixture. It actually made the chocolate grainy and not smooth like a peanut butter cup should be.  I warmed up the choco mixture on the stove b/c coconut oil was solid. So I put the chocolate mixture into the high power blender and it made it more smooth, it worked really well. Next time use powdered sugar or honey or maple syrup. But the granulated sugar still was successful
       Mine weren't even layers and smooth, but oh well, definitely still delicious. Its My first try

INGREDIENTS

BOTTOM LAYER (CHOCOLATE)

• 1/3 cup all-natural peanut butter, creamy*
• 2.5 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons maple syrup

TOP LAYER (PEANUT BUTTER)

• 1/3 cup all natural peanut butter, creamy
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 2 tablespoons maple syrup
• Himalayan sea salt

INSTRUCTIONS

1. Line a muffin tin with 12 muffin liners. Spray with coconut oil cooking spray and set aside.
2. In a medium bowl, stir all ingredients for the bottom layer (chocolate) together until smooth. Set aside.
3. In another medium bowl, stir all ingredients for the top layer (peanut butter) together until smooth. Set aside.
4. Scoop a heaping 1/2 tablespoon of the chocolate layer into each muffin cup. Repeat until you’ve filled around 12 cups. Then, pick up the entire muffin tin and shake and tap until the layer is set evenly. You should get around 12 cups.
5. Repeat the same thing with the peanut butter layer, plopping around 1/2 tablespoon on top of the chocolate layer. Pick up the entire muffin tin one last time and shake and tap until your cups are even.
6. Finally, sprinkle each cup with some Himalayan sea salt.
7. Place muffin tin in the freezer for 30 minutes or until firm. Enjoy!
8. Store healthy peanut butter cups in the freezer to enjoy for later.

chicken zucchini poppers

One Lovely Life
This made about 20 meatballs

2 lb. ground chicken breast (raw)
4 c. grated zucchini (leave peel on and squeeze out some of the liquid with paper towels or a clean kitchen towel) ( i only had 2 c)
3-6 green onions, sliced ( I did 3, next time I did 6)
4-6 Tbsp cilantro, minced  (I use one bunch of the stems)
1 t garlic powder or, 2 clove garlic, minced
2 tsp salt
1/2 tsp pepper

I didn't add-

3/4 tsp cumin (optional, I didn't add)
Optional (if pan-frying): avocado oil, for cooking (or coconut oil, or ghee)

---

INSTRUCTIONS

I chopped up the zucchini in the food processor, take out, squeeze out liquid, and put in big  bowl. Then chop green onions (chopped celery, if applicable) and cilantro stems in food processor, take out and put in same bowl as zucchini. Chop up meat in food processor, then add to big bowl.
In a large bowl, mix together chicken, zucchini, green onion, cilantro, garlic, salt, pepper, and cumin (if using). Mixture will be quite wet. Scoop meatballs with a small scoop or heaped tablespoon and gently smooth with your hands. I can usually get around 20-24 poppers. You may be able to get more or less, depending on how large you size them.
To cook on the stovetop:
Heat a drizzle of oil in a medium pan over medium-low heat. Cook 4-5 at a time for about 5-6 minutes on the first side. Flip and cook an additional 4-5 minutes, or until golden brown and the centers are cooked through.
To bake:
Preheat oven to 400 degrees. Drizzle a bit of olive or avocado oil onto a baking sheet lined with foil. Bake at 400 degrees 15-20 minutes, or until cooked through. If desired, place under the broiler for an additional 2-3 minutes or until browned on top.

Serve with Guacamole and I added 1/4c of cilantro, I made it in the food processor. Make the guacamole first so you don't have to completely wash out the food processor b/c there was raw meat in it.

11/29/18
I didn't have zucchini, so i used
3 chopped sauteed celery sticks
1 c cooked brown rice

12/18 one time i used just the stems of the cilantro b/c i had other recipe plans for the leaves, still turned out great with just the stems.

1/2019
i used the whole bunch of cilantro (leaves and stems) b/c i knew it would all go rotten if i didn't use it up right then.

Lisa Morby Pad Thai

Pad Thai- 

makes for 6 people, plus some leftover
1 pkg (8-oz) thin rice noodles
1 Sliced or chopped onion
3 minced garlic cloves
2 T butter
 1 lb chicken (I season my chicken with either traeger seasoning or a new seasoning I've tried called Smoked Pecan Himalayan salt- so delicious)
1/2c oil
4 eggs
1 T vinegar
2 T fish sauce or soy sauce
1/8t red pepper
2 c bean sprouts
3 green onions
2-3 shredded carrots
1 red pepper sliced
1 yellow or orange pepper sliced
optional- sliced cabbage

1 lemon cut into wedges

Soak rice noodles (read the specific package for details) for approximately 20min, then depending on the type of rice noodles you get cook for 4-7min. Drain the noodles, I do add some oil to the noodles so they dont stick. Set aside and wait to add them to the big pot to cook everything together.

Saute onion, garlic and cook chicken. Put chicken in separate bowl, then cook eggs put in same bowl as chicken. Add the rice noodles to the pan and add vinegar, fish sauce, green onions, carrots, pepper, cabbage till warm and to desired taste. Each person has a slice of lemon and have them squeese it on their dish right before they eat.

Serve with Oriental Chicken salad

Or serve with egg rolls or pot stickers.

Blueberry Scones

Scones-
1 c sour cream
1 large egg
1t vanilla or almond extract
1 t baking soda
4 c flour
1 c sugar
2 1/2t baking powder
1/4t cream of tartar
1 t salt
1 t cinnamon (optional)
1 c cut butter
1 c fresh berries

Vanilla glaze-
2 c powdered sugar
1/4c heavy cream
1 1/2t vanilla

Preheat oven 350. Lightly grease a baking sheet. In a small bowl blend sour cream, egg, vanilla, and baking soda. In large bowl mix flour, sugar, baking powder, cream of tartar, salt and cinnamon. Then cut in the cold butter cubes. Add the sour cream mixture, mix till moistened, don't over mix. Fold in the blueberries. Roll and pat the dough into 1 1/2inch thick rounds. Then cut the dough into wedges. Place the wedges onto the baking sheet about 2 inches apart. Bake 12-15 min or until bottoms are tan. Drizzle the top of each warm scone the glaze.

Whisk all glaze ingredients in a bowl. Dont make too thin b/c it wont stick to the scones.

Taco salad and chipotle ranch dressing

One Lovely Life

Dressing
1 cup mayonnaise or veganaise (homemade or store-bought)
1/4 cup full-fat coconut milk (or dairy milk or water)
1 chipotle peppers in adobo
juice of 1 lime
salt, to taste

1/2t garlic powder

In a food processor, blender, or using an immersion blender, puree all ingredients (start with 1 pepper!) until very smooth. Taste and add additional salt or chipotle pepper as desired.
Dressing will keep in the refrigerator up to 1 week.

I served with Lisa Morby's Taco salad-

Romaine lettuce

lightly smashed tortilla chips

ground beef or shredded beef, pork, or chicken (look at recipe link below)

black beans

corn

chopped tomatoes
chopped peppers

shredded cheese

avocado
optional- chopped 1/2 red, 1/2 yellow, 1/2 orange peppers

I prepared, cooked and chopped everything in the morning. Then reheated the beans and beef b4 dinner and then dinner was ready in the evening!!! Delicious

#1. I have used this Crockpot Mexican Chicken for the meat, turned out delicious

#2. Or Beef Carnitas  

https://www.onelovelylife.com/slow-cooker-beef-carnitas/#tasty-recipes-22054-jump-target

Artichoke and almond cream cheese dip

Vegan Spinach Artichoke Cups

Mini fillo shells (phyllo)
1 c Frozen spinach
1 can Canned artichoke hearts
1/4 cVegan mayonnaise
1 recipe of cream cheese
1- T Lemon juice
1/4 t Garlic 
1/4 t onion powder
1/8 t Paprika
Crushed red pepper
Salt & pepper

I didn't have (Panko breadcrumbs and Nutritional yeast (or vegan parmesan)

Make the filling

Make sure to thaw out your spinach and squeeze out the excess water. You can use fresh spinach if preferred, just cook it down to about 1 cup. Make sure the liquid is drained as well. Now finely chop and add to a large mixing bowl.

Now rinse the canned artichoke hearts and drain really well (to avoid a watery dip). Finely chop them and add to the large mixing bowl.

Add the vegan mayonnaise, vegan cream cheese, lemon juice, breadcrumbs, nutritional yeast, garlic powder, onion powder, paprika, crushed red pepper, salt, and pepper. Combine well.

Place in preheated oven and bake for 10-12 minutes at 375° F (190° C). Bake until filling is heated throughout. Serve immediately. Sprinkle with more vegan parmesan if desired.

You can make these Spinach Artichoke Cups ahead of time too. Just make the dip the 1-2 days before and place in an airtight container. Store in the fridge. When ready, just fill up the frozen fillo shells and bake as usual.

They freeze really well too. Just fill up the fillo shells and place them back in the trays they came in. Once frozen, they can be stored in an airtight container. Freeze for 2-3 months. Baking time may need to be increased by 5-10 minutes.

Sweet & Savory Almond Cream Cheese

Zerbert

Elephantastic

VeganHuggs

• 1/2 cup blanched almonds(soaked overnight; see step 1)
• 2 teaspoons lemon juice
• 3 tablespoons water (I used the water from the soaked almonds)
• 1/4 teaspoon salt
• 1 t sugar (omit if you want a more savory cheese)
• 1/2t cornstarch (I wanted to mixture to be a little thicker)

1. Soak the blanched almonds in water overnight. ( I actually did soak them overnite, but didn't have time the next day to make the cream cheese. So I put the bowl of soaked almonds in the fridge for 3-4 days b/c I couldn't make it. I finally made it and it turned out so delicious. It was fine to soak it for multiple days.
2. Place all the ingredients in a food processor and pulse until creamy. I used a blender and would blend it for 1 min the scrape down sides and repeated for 5-7 minutes.
3. Transfer the cream cheese to a bowl and let the cheese chill in the fridge for at least 1 hour before using it to allow it to thicken a bit. Then smear it on your bagel or bread slices! :) 

I did make two different batches from the recipe above. One was sweet to put on top of my baked oatmeal or a fruit dip and the other was savory for a veggie dip or salad dressing. Both are the same recipe except the savory one leave out the sugar.

I added 1/8-1/4c of almond cheese to Ranch Dressing
It turned out great!

Baked Berry Oatmeal

On Lovely Life

4 cups rolled oats (gluten free, if needed)*
1 tsp baking powder
2 tsp cinnamon (optional)
1/2 tsp salt
2 1/2 cups milk (I use almond milk, but any dairy or non-dairy milk will work)
2/3 cup pure maple syrup ( I did 1/2c sugar)
2 egg (or 2 Tbsp chia seed/flax seed, as directed above)
1/2 tsp vanilla
3 cups frozen mixed berries

You can assemble this the night before in the fridge and bake in the night or wait till the morning to bake and it turns out well.
Preheat oven to 375 degrees.
In a large bowl, mix wet ingredients (milk, syrup, egg, flax, vanilla) and let soak 5 min. In same bowl combine your dry ingredients–oats, baking powder, cinnamon, and salt.

Stir into the dry ingredients and stir to combine. Fold in frozen berries gently.
Pour mixture into a greased 9x13 baking dish.I cooked in a glass pan, that made the mixture cook slower.
Bake at 375 degrees for 25-35 minutes, or until cooked through and just starting to brown on top. I cooked for 35 min and there was still liquid and bubbling and I wanted the top to be brown. I cooked 45-50min.

Serve with favorite toppings! My kids loved whip cream on top.
* You *can* use quick-cooking oats, but I’ve found the texture can sometimes get a bit gluey

I used the Almond cream cheese (instead of whip cream) on top of the baked oatmeal after it came out of the oven

peach cobbler with cake mix

Give Recipe

• 4 cups fresh peaches, peeled and sliced (or canned peaches)
• 1 16.25 oz (460g) cake mix, yellow or white
• 1 stick (113g) butter, melted
• ½ cup chopped almonds (any nut work fine)

1. Preheat oven to 350F.
2. Spray a pan then Place the peach slices to the bottom of a 9×13” pan.
3. Pour the cake mix into a meidum bowl. Melt the butter in a sauce pan and add it into the bowl. Stir until combined. Sprinkle evenly over the peaches.
4. Top it with chopped almonds and bake for 45 minutes or until golden brown.
5. Let it cool for 10-15 minutes and serve it warm with a dollop of vanilla ice cream and fresh peach slices.

Super delicious and very easy to make. next time I'd add some sugar and cornstarch to the peaches first and mix it up, could follow this recipe  but leave the peaches in slices not in chunks.

Peach Sauce

Tablespoon

1

bag (10 oz)  frozen sliced organic peaches (or 10 fresh peaches)

2 T

lemon juice or water 

3  tablespoons sugar

2

tablespoons cornstarch

1/8

teaspoon freshly grated nutmeg

1/8

teaspoon cinnamon

1/8

teaspoon salt

1/8

teaspoon almond or vanilla extract

1. Add peaches, water, sugar, cornstarch, nutmeg, cinnamon, and salt to a saucepan.

2. Bring to a boil, and cook for one minute. Remove from heat, and add vanilla or almond extract.