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.