Healthy Cookie Dough Balls

Ingredients

• 1/2 tsp vanilla
• 1 c�p oat flo�r
• 1/2 c�p chocolate chips (I �sed mini)
• 3 Tbsp honey
• 2 Tbsp cocon�t oil melted
• 1/2 c�p n�t b�tter of choice, I prefer salted pean�t b�tter or cashew b�tter
• Pinch of salt if none in n�t b�tter

Instructions

1. Frist Mix together all ingredients in a bowl. I like to �se my hands after �sing a spoon for a little!
2. Add a few splashes of water if yo�r do�gh seems too dry.
3. Chill do�gh in fridge for 30 min�tes.
4. Roll into balls and store in fridge for �p to one week or freezer for 2 months.
5. Enjoy.

Cast Iron Patty Melt

Ingredients

• 2 large sweet onions, peeled, halved, and thinly sliced
• 8 tablespoons unsalted butter, divided
• 1/3 cup mayonnaise
• 2 tablespoons ketchup
• 1/2 teaspoon yellow mustard
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 4 Chop House by Holten Angus Sirloin Steak Burgers
• 8 slices thick cut sourdough or rye bread
• 4 slices medium cheddar cheese
• 4 slices swiss cheese

Instructions

1. In a large skillet, melt 2 tablespoons of butter over medium-low heat. Add the onions and cook over low heat, stirring occasionally, until they are golden and soft - about 30 minutes.
2. Make the sauce by combining the mayonnaise, ketchup, mustard, garlic powder, and black pepper. Set aside.
3. Heat a large cast iron skillet over medium-high heat. Add two tablespoons of butter then cook the burger patties according to the package instructions. Wipe the skillet clean.
4. Assemble each sandwich by spreading the sauce on one side of all 8 slices of bread. Divide the onions between 4 slices of bread. Top each with a burger patty, one slice of each cheese, and then another slice of bread.
5. Add 2 tablespoons of butter to a skillet over medium-low heat. Swirl to coat the pan with the melted butter. Add the assembled sandwiches and cook until the bread is golden brown. Flip the sandwiches and add the remaining 2 tablespoons of butter. Move the sandwiches around to coat them in butter. Cook until golden brown. Serve immediately.

Chicken Bacon Ranch Pull Apart Rolls

Ingredients

• 1 15-oz packaged 12-count potato rolls (i.e. Martin's)
• 1 lb thinly sliced deli chicken
• 8 slices bacon cooked and crumbled
• 12 slices colby jack cheese
• 1/3 cup prepared Ranch salad dressing
• 1/2 cup butter
• 1 Tbsp chopped fresh chives
• 1 tsp garlic salt
• 1/2 tsp onion powder
• 2 Tbsp grated Parmesan cheese

Instructions

1. Preheat the oven to 350�F. Line a large baking sheet with parchment paper.
2. Using a serrated knife cut through the middle of the potato rolls. Place the bottoms side by side on the pan. Set the tops aside.
3. In a small saucepan over medium heat, melt together the softened butter, chives, garlic salt and onion powder.
4. Brush the bottoms of the sliced rolls with about 1/3 of the seasoned butter.
5. Layer 1/2 of the cheese on the bottom, then arrange the chicken and bacon crumbles over the cheese. Break cheese slices if needed to fit.
6. Drizzle with Ranch dressing. Top with the final layer of cheese.
7. Brush liberally with butter mixture. Place the tops on the cheese.
8. Brush the remaining seasoned butter on top and sides. Sprinkle with grated Parmesan cheese.
9. Cover loosely with foil. Bake covered for 20 minutes then uncover and bake for an additional 10 minutes or until the tops are lightly golden.
10. Cut apart and serve immediately with additional Ranch dressing, if desired.

Healthier Oatmeal Peanut Butter Chocolate Chip Breakfast Bars

Ingredients

• 1 cup rolled oats (uncooked)
• 1/4 cup flour (can use wheat flour or sub with almond, coconut or GF blend flour)
• 1/2 tsp cinnamon
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 tbsp coconut oil
• 2 eggs
• 1/4 cup maple syrup
• 1/4 cup peanut butter (crunchy or creamy)
• 1/2 tsp vanilla
• 1/3 cup chocolate chip

Instructions

1. Preheat oven to 350 F and line a 8x8 pan with parchment paper.
2. In a medium bowl, mix together the oats, flour, cinnamon, baking powder, baking soda and salt. Set aside.
3. In a microwave safe bowl, melt the coconut oil by putting it in the microwave for 15-20 seconds. Beat in the eggs. Add in the maple syrup, peanut butter and vanilla. Mix until combined.
4. Pour the wet ingredients into the dry and mix until just combined. Use a rubber spatula to fold in the chocolate chips. Spread the mixture into the pan. Bake for 20-25 minutes or until golden brown. Let cool before cutting into bars. Store in an airtight container on the counter for up to 3-5 days.

Broccoli Cheddar Baked Potatoes

Ingredients

BAKED POTATOES

• 4 russet potatoes (2 lb. total)
• 1 Tbsp olive oil
• Salt

BROCCOLI CHEESE SAUCE

• 1/2 lb frozen broccoli florets
• 3 Tbsp butter
• 3 Tbsp all-purpose flour
• 3 cups whole milk
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 6 oz medium cheddar, shredded

Instructions

1. Preheat the oven to 400�F. Take the broccoli out of the freezer and allow it to thaw as the potatoes bake. Once thawed, roughly chop the broccoli into small pieces and then set aside until ready to use.
2. Wash the potatoes well, then dry with paper towel or a clean dish towel. Use a fork to prick several holes in the skin of each potato. Pour the olive oil into a small dish, then use your hands to coat each potato in oil. Place the oil coated potatoes on a baking sheet, and season generously with salt. Bake the potatoes for 45-60 minutes, or until tender all the way through.
3. Towards the end of the baking time, begin to prepare the cheese sauce. Add the butter and flour to a medium sauce pot, then place the pot over a medium flame. Whisk the butter and flour together as they melt. Allow the mixture to begin to bubble and foam, whisking continuously. Continue to cook for one minute to remove the raw flour flavor, but do not let the flour begin to brown.
4. Whisk the milk into the butter and flour mixture. Bring the milk up to a simmer, whisking frequently. When it reaches a simmer, it will thicken. Once thick enough to coat a spoon, turn the heat down to the lowest setting. Season the white sauce with the salt and garlic powder.
5. Add a handful of the shredded cheddar to the sauce at a time, whisking until it has fully melted before adding the next handful. Once all of the cheddar has been melted into the sauce, stir in the chopped broccoli. Leave the sauce over a low flame, stirring occasionally, to keep it warm.
6. When the potatoes are finished baking, carefully slice them open. Use a fork to slightly mash the insides of the potatoes. When ready to serve, place each potato on a plate and ladle the broccoli cheese sauce over each potato. Garnish with extra shredded cheddar, if desired.

Loaded Veggie Quesadillas

Ingredients

Roasted Vegetables:

• 1 large red bell pepper
• 1 large yellow bell pepper
• 2 medi�m sweet potatoes
• 1 tsp gro�nd c�min
• 1 tsp gro�nd coriander
• 1/4 tsp gro�nd allspice
• 1/2 tsp chilli powder
• drizzle olive oil
• salt and pepper

Black Beans:

• 1 400g tin black beans
• 1/2 tsp gro�nd c�min
• 1/2 tsp gro�nd coriander
• salt and pepper

Guacamole:

• 1 large ripe avocado
• sq�eeze fresh lemon j�ice (to taste)
• salt and pepper

To Serve:

• 2 large tortilla wraps
• 50 g cream cheese
• 75 g extra mat�re cheddar cheese

Instructions

1. Preheat the oven to 220C/425F/gas mark 7. Chop the peppers into thin slices. Peel the sweet potatoes and chop into thin ro�nds. Place the veg in a large roasting tray, sprinkle over the c�min, coriander, allspice and chilli powder, season with salt and pepper and drizzle with olive oil. Toss everything together to coat then roast for abo�t half an ho�r �ntil the vegetables are tender.
2. Rinse and drain the black beans and place in a small pan with the c�min, coriander, salt and pepper. Mash with a potato masher �ntil ro�ghly mashed then heat �ntil warmed thro�gh.
3. Place the avocado flesh in a bowl and mash with the back of a fork, add lemon j�ice, salt and pepper to taste.
4. Spread the cream cheese over one side of each tortilla wrap. Spread the black beans over the other half. Spread the g�acamole on top of the beans, layer the vegetables on top then sprinkle with the cheddar cheese. Fold in half.
5. Lightly grease a large frying pan with vegetable oil over a medi�m heat. Place the folded tortillas in the pan and heat for abo�t 5 min�tes �ntil lightly browned then caref�lly flip them over and repeat on the other side. Caref�lly remove to a plate and serve.

Baked Omelet Muffins

Ingredients

• 8 large eggs
• 1/2 cup milk I use skim or low fat, but whole milk also works
• 1 cup shredded cheddar cheese
• 1 cup bell peppers diced (I used a mix of red, orange and green)
• 1/2 cup baby spinach roughly chopped
• 1/4 tsp salt
• 2 scallions thinly sliced

Instructions

1. Preheat oven to 350�F. Grease the interior of a nonstick muffin pan.
2. In a medium bowl, add eggs and milk. Whisk until uniform. Stir in cheese, bell peppers, spinach, salt, scallions and any other omelet ingredients you are adding.
3. Scoop batter into muffin tin, filling them almost to the rim. You should have enough batter for 12 muffins.
4. Bake for about 20-25 minutes, or until eggs are cooked. The muffins will initially be very puffy, but will sink back down when they cool.
5. Use a thin spatula to loosen edges of muffins to remove them from the pan. Eat while warm. Store uneaten muffins in fridge or freezer.

Lemon Blueberry Bread

Ingredients

• 1 and 1/2 c�ps all-p�rpose flo�r
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/3 c�p �nsalted b�tter, melted
• 1 c�p s�gar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 2 teaspoons fresh grated lemon zest
• 2 Tablespoons fresh lemon j�ice
• 1/2 c�p milk
• 1 c�p fresh or frozen bl�eberries (I �sed fresh)
• 1 Tablespoons all-p�rpose flo�r

Lemon glaze

• 2 Tablespons b�tter, melted
• 1/2 c�p powdered s�gar
• 2 Tablespoons fresh lemon j�ice
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 350*F and line a 9"x 5" loaf pan with parchment paper (or lightly grease with b�tter).
2. In a medi�m bowl, whisk the flo�r, baking powder and salt, and set aside.
3. In the bowl of an electric mixer, blend together the melted b�tter, s�gar, eggs, vanilla, lemon zest and lemon j�ice. Mix �ntil well combined.
4. While slowly mixing, add flo�r mixt�re and milk in two batches (some flo�r, then some milk, then the rest of the flo�r and the rest of the milk). Stop mixing as soon as it's j�st combined.
5. Rinse off the bl�eberries (if �sing fresh) so they have j�st a bit of moist�re on them, then, in a small bowl toss the bl�eberries and 1 T. flo�r. This flo�r coating will help prevent the bl�eberries from sinking to the bottom of yo�r loaf while baking.
6. Add the flo�r coated berries to the batter and gently b�t q�ickly stir, by hand, to combine.
7. Immediately po�r batter into prepared pan and bake for 55-65 min�tes, or �ntil a toothpick inserted in the center of the loaf comes o�t clean. Cool bread in the pan for abo�t 30 min�tes, then move to a wire cooling rack with a baking sheet below (to catch the glaze yo�'re abo�t to add).
8. Prepare glaze by simply whisking together the melted b�tter, powdered s�gar, lemon j�ice and vanilla, then po�r glaze over the loaf. Allow to set a few min�tes, then enjoy!

Easy Monkey Bread

Ingredients

• 2 large cans of refrigerated flakey bisc�its (16oz)
• 1 c�p brown s�gar
• 1 tsp cinnamon
• � c�ps of b�tter (1 and a half sticks)
• � c�p chopped n�ts (optional)

Instructions

1. Pre-heat yo�r oven to 350 degrees
2. P�t yo�r b�tter, s�gar and cinnamon in a small sa�ce pan on low
3. Grease yo�r b�ndt pan with the b�tter wrappers or some extra b�tter
4. C�t yo�r bisc�its into q�arters or sixths and drop them loosely into yo�r greased pan. If yo� are adding n�ts to yo�r recipe sprinkle them in-between the bisc�its as yo� add them to yo�r pan
5. T�rn the heat �p a little on the b�tter and s�gar and stir constantly �ntil it is combined
6. Po�r the hot b�tter and s�gar mixt�re over the bisc�its
7. Place a cookie sheet on the rack below to catch drips and bake
8. Allow to cool for at least 10 min�tes before inverting it onto a plate
9. Serve warm. Enjoy!

Easy French Bread

Ingredients

• 1/4 C warm water 105-115 degrees
• 1 pkg dry active yeast
• 1 tsp s�gar
• 4 C all p�rpose flo�r
• 1 Tbsp s�gar
• 1 tsp salt
• 1 C pl�s 2 Tbsp. warm water
• 1 egg white and 1 Tbsp water.

Instructions

1. Combine 1/4 C water, yeast and 1 tsp s�gar into a bowl.
2. Allow to stand for 5 min�tes �ntil yeast is b�bbly.
3. Add in 1 Tbsp s�gar, salt and water.
4. Mix well.
5. Add flo�r.
6. Mix well and knead for 5 min�tes or �ntil do�gh is smooth.
7. Allow to rise �ntil do�ble (abo�t 15-20 min�tes)
8. On a lightly flo�red s�rface roll o�t with a rolling pin. (May divide do�gh into two pieces for two smaller loaves if desired)
9. Roll do�gh �p jelly roll style and t�rn ends �nder and place seam down on a greased cookie sheet. C�t 3 diagonal slits into each loaf (only abo�t 1/4 inch deep)
10. Mix together egg white and 1 Tbsp water and gently br�sh on loaves.
11. Preheat oven to 300 degrees.
12. Boil a pan of water and then p�t it into a shallow dish.
13. T�RN OFF OVEN
14. Place pan of water on lower rack and then bread on shelf above pan of water.
15. Allow to rise �ntil do�ble (abo�t 20 min�tes)
16. Remove pan of water
17. Leave bread in the oven and t�rn oven to 425 degrees and bake bread for 10 min�tes. (this incl�des the preheating time)
18. Red�ce oven to 375 after ten min�tes and contin�e to bake for 6-8 min�tes longer or �ntil bread is golden brown.