Mediterranean Rice Salad

This comes from the Sunset Magazine. It's very good. Our problem is even though we eat healthy food, we tend to overeat because it's so yummy!

• 1 1/2 cup rice (I just cook mine in the rice cooker)
• 1/4 cup fresh lemon juice
• 1/2 cup extra-virgin olive oil
• 1 clove garlic, minced
• 1 teaspoon fresh oregano, minced
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes
• 2 cups chopped spinach leaves
• 1 red bell pepper, finely chopped
• 1 small cucumber, peeled, seeded, and finely chopped
• 1/2 cup chopped green onion
• 1/2 cup chopped kalamata olives (we often leave this out)
• 1 cup crumbled feta cheese

In a large bowl, whisk lemon juice, olive oil, garlic, oregano, pepper, pepper flakes and 1 teaspoon salt. Add riced to dressing and toss to combine. Add spinach toss and let sit until no longer steaming. Add remaining ingredients and toss to combine. Serve at room temp or cold.

Pull-Apart Bread

This is a recipe that I LOVE. My friend Tiff likes to make it for special occasions like baby showers, etc. I have tried this recipe a couple times, and have never been successful. I am going to try it again for Easter Sunday breakfast. Hopefully the third time will be the charm! It is to die for, oh so good.

• 18-20 Frozen Rhodes rolls
• 1 package COOK and SERVE pudding-Butterscotch
• 3/4 cup brown sugar
• 3/4 teaspoon cinnamon
• 1/2 cup butter
• (pecans if you choose and the amount you like)
• 1/4 to 1/3 cup evaporated milk

Combine the pudding, brown sugar, cinnamon, and butter in a sauce pan. Cook over low until melted. Add evaporated milk. Stir in pecans.

In a WELL greased bundt pan, layer the rolls and the sauce. Cover with plastic wrap and refrigerate over night or 8+ hours. Remove from fridge and place on counter for 30-45 minutes. Bake at 375 for 25 minutes.

Peanut Butter Chocolate Chip Cookies

My first counselor, Joan (who was just recently called to YW), shared these with us during presidency meeting. These are very addicting and good cookies to make when you don't have certain ingredients!

• 1 cup peanut butter (I use creamy)
• 1 cup sugar
• 1 egg
• dash vanilla
• 1 cup chocolate chips

Mix and roll into balls and flatten with fork. Bake 350 for 10 minutes. YUM!

Paleo Plan Banana with Coconut Milk

This really hits the spot when I have a sugar craving, almost tastes like ice cream.

• A banana, chopped
• 1-2 Tablespoons almond butter
• 1/4 cup light coconut milk (Trader Joes)

Pour almond butter over bananas and pour coconut milk over all of it.

ENJOY!

Chocolate Covered Frozen Banana Bites

For a Relief Society Bucket List party, I was supposed to bring a recipe I had never tried before. I was working the whole day, and there was nothing in the cupboards, and I didn't want to go grocery shopping. This recipe hit the spot, and was a HIT!

1 banana
1/3 cup peanut butter
1/3 cup chocolate chips
shredded coconut

Melt peanut butter and chocolate chips together in microwave. Chop up banana, dip in chocolate, sprinkle with coconut. Place on wax paper, freeze for one hour.

YUMMY!

Leticia's Yummy Chicken Soup

A friend from church needed some help with some tech stuff, which I volunteered Jeremy for. She served us a very yummy dinner, everything was so good. Here is a recipe I asked her for because it actually tasted so healthy--and it is!

*1 whole organic free range chicken (so the taste is very mild)
*four celery stalks (organic -- don't ever buy celery that is not organic) - chopped
*two organic carrots - diced
*one cup of basmati rice
*two large organic potatoes - diced

Remove with kitchen scissors most of the fat from the chicken and hanging skin. Place it in a pot with hot water and bring it to a boil. Boil for one hour, adding water as it evaporates. Remove the chicken from the pot and remove all the meat from the bones and discard all of the skin. Place chicken pieces back in the pot along with potato and carrots. Boil until the carrots and potatoes are tender. Now add the chopped celery and the rice. Boil at medium heat until rice is cooked.

When you save the left overs, the next day you will have to add chicken broth when you reheat the soup. If you add water, the chicken flavor will be too weak.

Paula Deen's Beef Stew

• 2 pounds stew beef
• 2 tablespoons vegetable oil
• 2 cups water
• 1 tablespoon Worcestershire sauce
• 1 clove garlic, peeled
• 1 or 2 bay leaves
• 1 medium onion, sliced
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• Dash ground allspice or ground cloves
• 3 large carrots, sliced
• 3 ribs celery, chopped
• 2 tablespoons cornstarch

I usually double this recipe and add a lot more broth. Always feeding a crowd!

Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly. I think I skipped the whole cornstarch step, it was thick enough, and added a few potatoes.

Flank Steak with Pineapple Salsa

This was surprisingly very good. It's amazing what spices can do for a meal!

• 1 pound flank steak
• 1 Tablespoon Chili powder
• 1/4 teaspoon cayenne 
• 1/4 teaspoon smoked paprika
• 2 Tablespoons olive oil

Combine the oil and spices. Rub all over the steak. Grill 5 minutes on one side, then 3 on the other. Remove from heat and cover for 10 minutes. This is just a basic. I had to cook mine a little longer, but I always have to double every thing to feed the family. You want it still reddish pink in the middle, it is more tender and so flavorful. This could be eaten with some butternut squash or kale, or even in a fajita form. I would totally squeeze some fresh lime over the steak as well. We ate it with some pineapple salsa that was surprisingly very good.

• 1/2 red onion chopped
• a few slices fresh grilled pineapple, diced
• fresh cilantro chopped
• fresh lime (half) 

Combine ingredients, squeeze lime and eat with flank steak!

Martha’s Scalloped Potatoes

by Martha Stewart

My friend Julie brought these to the ward Christmas party. I and my counselors (and she) had to serve the food to the ward first, so we knew we wouldn't get any of the good food. So we begged her to leave this in the kitchen so we could sample it. Boy were we glad we did, it was FABULOUS! I am craving it!

• 3 pound yellow potatoes, peeled and sliced thin
• 1 clove garlic
• 3 cups milk
• 5 ounces Gruyere cheese
• 3 tablespoons unsalted butter, room temperature
• Salt and freshly ground black pepper
• 1 cup heavy cream

1. Heat oven to 325. In a large saucepan, combine sliced potatoes and milk, and place over
high heat. Bring to a boil, then reduce heat to low; cover, and simmer until potatoes just
begin to get tender, about 3 minutes. (it seems to take my potatoes a little longer)

2. Meanwhile, grate cheese and set aside. Place a colander over a large bowl, and drain
potatoes, reserving milk. (You should have 2 cups of thick, starchy milk. If the potatoes
have absorbed more than 1 cup of milk, you must add enough milk to bring the reserved
milk volume to 2 cups.)

3. Rub a 3 ½ quart oval casserole with garlic and butter. Arrange sliced potatoes in the
casserole in two layers, and season with salt and pepper to taste. Dot remaining butter and
pour in the reserved cooking milk and cream. Scatter grated cheese over the top. (I have
about 4 or 5 layers in my casserole dish and between each layer I put a little bit of the
grated cheese. The remaining cheese goes on the top.)

4. Place casserole in the lover third of the oven and bake until the cheese has turned deep
golden brown and the milk has reduced and thickened, 80 to 90 minutes. Remove from
oven and serve immediately.

Sugar Cookies

My friend April is a great baker. She gave me this recipe.

• 3 cups all purpose flour
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg
• 1 Tablespoon milk
• 1 tsp vanilla
• Powdered sugar, for rolling out dough

Sift together flour, baking powder, and salt. Set aside. Cream butter and sugar until light color. Add egg, milk, and vanilla. Gradually add flour and beat until mixture pulls away from the side of the bowl. Divide dough in half, wrap in wax paper and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Roll out dough  to 1/4 inch thick. Cut into desired shape. Bake for 7 to 9 minutes.
I used this recipe every year for my preschoolers Christmas party.

Omelet Muffins-Paleo Plan Recipe

• 8 eggs
• 1/8 cup water
• 1/2 lb chicken, ham, or sausage, cooked and cut into small pieces
• 2 cups diced veggeis (1 red bell pepper, 1/4 lb asparagus or broccoli, 1/2 yellow onion recommended)
• 1/4 tsp salt
• 1/8 tsp ground pepper 

Preheat oven to 350 F
Grease 8 muffin cups with coconut oil or line with paper baking cups.
Beat the eggs in a medium bowl and add the rest of the ingredients.
Pour misxture into the muffin cups.
Bake for 18-20 minutes.

YUM YUM!

Chicken with Cumin, Kale and Red Pepper

Another paleo dinner that was a keeper. I am into kale lately.

(I diced up my chicken like a stir fry, but couldn't find any yummy pictures, this one looked best, you get the idea!)

• 1 lb boneless, skinless chicken breasts, diced
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp sea salt (optional, I left it out and salted to taste after)
• 2 cloves garlic, minced
• 1 Tablespoon coconut oil
• 1 bunch kale removed from woody stems (I generally just use baby kale from a package from Costco, much easier)
• 1 red bell pepper, diced
• 1/2 cup slivered almonds, lightly toasted

Combine chicken, cumin, chili powder, sea salt ( if desired), and garlic in a medium bowl until chicken is fully coated.

Heat skillet over medium-high heat. Add coconut oil.

Add chicken (it should sizzle). Brown and stir occasionally (about 5-7 minutes).

Add kale and red pepper. Stir and continue to cook until chicken is 165 degrees (no longer pink) and vegetables are slightly tender (about 5 more minutes).

Serve hot, topped with toasted almonds.

This is great plain, but we all agreed if we were not doing paleo, it would be served GREAT on RICE! Brown if you are going healthy, white if you don't care! I doubled this recipe and we didn't have leftovers.

Chicken, Yam, and Chard Soup-Paleo Plan Recipe

I love soups, so trying out a different soup is exciting, and it was yummy. This is totally paleo as well.

• 2 Tablespoons coconut or olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, chopped
• 1 teaspoon thyme
• 1/2 teaspoon oregano

Heat large pot over medium-high heat. When hot add those ingredients and saute until onion is slightly translucent.

• 2 lbs. boneless, skinless chicken (I used leftovers from a rotiserrie chicken we had) diced into 1 inch cubes (or shredded if using rotiserrie)
• sea salt
• pepper

Toss those ingredients and add to pot and continue to cook for another 10 minutes, stirring occasionally.

• 4 cups broth (chicken, veggie, beef all fine)
• 6 cups water
• 1 bay leaf
• 2 oz jalapenos, canned and diced
• 1 large yam (I used a sweet potato), diced
• 1 bunch chard, chopped (I used kale--can use spinach too)
• 1 bunch green onions, sliced
• juice of one lemon

Reduce heat to meduim, add the remaining ingredients.

Just before serving, season with sea salt and black pepper and fresh lemon juice. DELICIOUS! For my family, one and a halfed this recipe, so not quite doubled, and it made plenty, with leftovers for lunch, or second dinner...:)

Butternut Squash

We have been going strong on a Paleo diet. Sometimes I get really tired of eating the meat. Night after night! Thank goodness there is usually a vegetable served with it. I usually double up on the veggies and don't finish the meat. Don't get me wrong, I love meat, but in small doses! Veggies on the other hand, I can eat a lot of! This was surprisingly really really good. Even MICHELLE, our picky eater (who has been changing her ways) loved it.

• 2 Tablespoons coconut oil
• a package of butternut squash (I got the Costco kind, pre-washed and cut)
• 3-4 cloves garlic, chopped
• 2-3 Tablespoons fresh thyme

Heat a skillet, melt coconut oil til hot, throw in garlic and thyme and saute a few minutes. Throw in squash. Toss around. Then let brown on one side, flip and let brown on other side. Then lower heat and let cook til tender. It is delicious and nutritious!

Four Layer Delight

This delicious dessert was first introduced to me by my friend Tiff. It has been a family favorite ever since.

First layer:

• 2 graham cracker crusts (make your own or prebuy)

Second layer:

• 8 ounce cream cheese
• 1 cup powdered sugar
• 1 cup cool whip

Mix, divide into two pie shells.

Third layer:

• 2 small packages chocolate pudding
• 3 cups milk
• 1 teaspoon vanilla

Mix, divide, layer on top of first layer.

Fourth layer:

• Cool whip

Chill and serve!

Buttermilk Syrup

For Thanksgiving morning, we like to have croissant french toast, it is so yummy, but it tastes especially delightful with buttermilk dressing. This recipe was given to me by Jeremy's mom, Laura.

• 1 cube real butter
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
• 1 cup sugar
• 1/2 cup buttermilk

I usually double this recipe. Melt everything in a saucepan and serve warm! Happy Thanksgiving!

Mama's Chicken Enchiladas

This is a Body for Life recipe. Which means very healthy. So people who are used to eating chicken enchiladas with lots of cream and cheese may not think these are very good. We made that mistake once of sharing it with some missionaries, we couldn't understand why they didn't ooh and ahh over them! HAHA! I actually love these--even if I am not trying to eat healthy!

• 4 portions chicken breast (about 1 lb) cooked and shredded
• 4 green onions, sliced
• 2 Tablespoon fresh cilantro, chopped (I love cilantro so use the whole bunch)
• 1 jalapeno, seeded and minced (I leave the seeds in)
• 3 cans (10 oz each) green enchilada sauce
• 8 corn tortillas

Saute the green onions, cilantro, and jalapeno. Add shredded chicken and 1 can of enchilada sauce. Cook, stirring occasionally until heated through, about 5 minutes.

Pour remaining two cans of enchilada sauce in a pie plate and microwave until warm, 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mixture. Roll up and place, seamside down, in a greased 9 x 13 baking dish. Repeat.

Pour remaining sauce over enchiladas and sprinkle on top with either 1 cup fat free cheese if you are going way healthy OR regular cheddar cheese because it's yummier. Bake until enchiladas are heated through and cheese is melted, about 15 minutes. Top with whatever you want. I do salsa. YUM and guilt free!

Prophet Cookies

This is an absolute family favorite, so good even Aaron bakes it! This was given to us by my friend Tiff, and I am so glad she left a comment, because, yep, I had lost the recipe... I think they are President Gordon B. Hinckley's favorite cookie recipe. Maybe that's a myth.

• 1 cup brown sugar
• ¾ cup white sugar
•  Mix
• 2 eggs
• ½ lb. of butter/ 2 sticks
• 1Tbs. vanilla
• Mix
• 3 cups flour
• ¾ tsp. salt
• ¾ tsp. baking soda
• Mix
• 2- 2 ½ cups milk chocolate chips (preferably Giradelli )
• (1 ½ milk chips/ 1 cup butterscotch)
• Mix

Bake at 350* 10 min. then check.

These are truly heavenly. Nothing like them.

Mrs. Zink's Moist Banana Bread

This recipe has stains all over it due to how much I use it. This is in a book that my mom in law gave to me. It's the only banana bread recipe I have used and liked.

• 1 cup sugar
• 2 eggs
• 1/4 cup shortening
• 4 overripe bananas
• 1 1/2 teaspoon baking soda
• dash of cinnamon and nutmeg
• 1/2 teaspoon salt
• 2 cups flour
• 1 cup chopped walnuts (I rarely have walnuts, so I use chocolate chips instead).

Cream sugar, eggs and shortening in large bowl. Add bananas to mixture. Beat until creamy. In separate bowl, combine baking soda, cinnamon, nutmeg, salt, flour and nuts. Add dry ingredients to creamy mixture. Mix just until not lumpy. Put in greased bread pan. Bake for 60 minutes in 350 degree oven.

Taco Soup

Yet another favorite from Jennifer. This one is healthy, fast, and easy.

• 1 onion chopped
• 1 lb. ground turkey (or less)
• 1 can black beans
• 1 can kidney beans
• 1 can diced tomatoes
• 1 can tomato sauce
• 1 can water
• 2 Tablespoons taco seasoning
• 1-2 cups frozen corn

Cook the onions and ground turkey. Add the rest, and simmer. If I don't have frozen corn, I just add a can of corn.