Chocolate Peanut Butter Hearts

Perfect little treat for Galentine's Day tonight!!  My favorite part is the little sprinkle of salt!!  SO YUMMY!!

Serves 12

Ingredients

• ½ cup all-natural creamy peanut butter (or other nut butter)
• 1 tablespoon coconut flour
• 2 tablespoons maple syrup
• ¼ teaspoon of salt
• ¾ cup dark chocolate chips*
• coarse sea salt, for topping (optional)

Instructions

• In a large bowl, combine the peanut butter, coconut flour, maple syrup, and salt. Stir until a thick, smooth batter is created. It should have a texture similar to a soft play-doh. Place it in the fridge for 20 minutes, if needed, to help it firm up. (Or in the freezer for 10 minutes.)
• You can make the peanut butter hearts 2 ways. The first way is to line a baking sheet or plate with parchment paper and place your cookie cutter of choice on top of it. Use your hands to pinch off about a tablespoon of the peanut butter dough and press it into the cookie cutter, using your fingers to press the dough evenly into the shape. Feel free to use more or less batter to create the thickness you want. (This will vary depending on the size of your cookie cutter.) Use your fingers to gently press the dough into the lined baking sheet as you pull the cookie cutter upwards, releasing the dough from the cookie cutter. Repeat with the remaining batter, filling the pan, then place them in the freezer to set.
• The other way to make the heart shapes is to roll the entire batch of peanut butter filling between two sheets of parchment paper. Use a cookie cutter to cut-out as many shapes as you can, then remove the excess, leaving the cut-out hearts on the parchment paper. Repeat with the remaining dough, and transfer the parchment paper to a large baking sheet. Place the pan full of hearts in the freezer to set until firm, about 10-20 minutes.
• To prepare the chocolate coating, melt the dark chocolate chips. Remove the peanut butter hearts from the freezer, and then spoon the chocolate over the tops of the hearts. Smooth the tops quickly, as the chocolate may start to harden as it touches the cold peanut butter cups. Flip the hearts over and coat the other side. I don't worry about coating the sides of the hearts (it can be a messy undertaking) but you can if you want to.
• Sprinkle the hearts with coarse sea salt, if you'd like to, while the chocolate is still melted. Then place the pan in the freezer to set, about 10 minutes. Enjoy these hearts cold from the fridge or freezer. (We prefer the fridge for a softer experience.) They can be stored in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 3 months.

Cranberry Jalapeno Dip

Galentine's Day tonight so found an awesome new app - it was so easy and super yummy!!!  It would be great for Christmas too - perfect colors!!!

Serves 12

Ingredients

• ▢12 ounces cranberries fresh and whole
• ▢1 jalapeno cut in half and deseeded
• ▢4 green onions whites and light green parts
• 1/3 cup sugar
• 1 tablespoon lemon juice
• ▢
• ▢½ teaspoon salt
• ▢8 ounces cream cheese softened
• ▢2 tablespoons sour cream optional but recommended

Instructions

• In a food processor, add the cranberries, jalapeno, green onions, lemon juice, sugar, and salt. Pulse until chopped.
• Strain the cranberry mixture, reserving the juice.
• In a mixing bowl add the softened cream cheese and sour cream. Beat with a hand mixer (or stand mixer) until whipped and fluffy. About two minutes.
• Add in the reserved juice until you get your desired thickness. Start with 1 tablespoon. Stir in ⅓ to ½ of the cranberry mixture. Mix well.
• Spoon into your serving dish. Top with the remaining cranberry jalapeno mix. Garnish with extra green onion, jalapeno, or parsley. Serve with crackers, pretzels, or fresh vegetables.

Notes

• Sour cream will thin out the dip slightly but it adds less acidic tang than lemon juice.
• For a sweeter dip add all the reserved liquid, much of the sugar is filtered out

Caprese Phyllo Cups

Galentine's Day tonight with 4th grade boy moms and needed some new "content" :)  This was super cute and yummy BUT find the phyllo cups and don't use the sheets like I did (otherwise it's lots of pastry hahaha)

Serves 30 - Courtney Whitmore 

Ingredients:

• 30 phyllo cups - (2 boxes, 15 each)
• 8 ounces cherry tomatoes - diced
• 8 ounces mozzarella - sliced
• 1 tablespoon basil - diced
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar

Allow phyllo cups to thaw to room temperature.

Toss diced cherry tomatoes with extra virgin olive oil and balsamic vinegar. Fill each phyllo cup with the cherry tomatoes.

Cut 30 mini hearts out of the mozzarella slices

Top each phyllo cup with a mozzarella heart.

Garnish with diced basil (or swap in Italian seasoning).

Apple Cinnamon Overnight Oats

 

Raising Foxes - Makes 3 servings

Ingredients:
1 1/2c oats
1 3/4 cup milk

3/4c greek yogurt

2T pure maple syrup

3T chia seeds

2 scoops vanilla protein powder

3/4c diced apples

2 teaspoon ground cinnamon

Add oats, milk, yogurt, chia seeds, protein and syrup to container.  Combine ingredients.

Top with apple and cinnamon

Store in fridge overnight and consume within 5 days.

Cheesy Enchilada Skillet

Yummy new recipe find that the whole fam loved!!  We just gobbled it right up - best part is it only took 15 minutes from start to finish!!!

Inspired by Gathered Nutrition - makes 6 servings

Ingredients:

1 bag frozen cauliflower rice

1lb ground beef

salt and pepper to taste

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

2 handfuls chopped baby spinach

15oz can black beans

1 jar of red enchilada sauce

3 flour tortillas, cut into small strips

1 cup Mexican blend shredded cheese

Optional Toppings: sour cream, Greek yogurt, avocado, tortilla chips

Heat a pan with a small splash of oil.  Add your cauliflower rice, stirring occasionally.

Add your beef and cook, breaking up, until no longer pink.

Season with salt, pepper, paprika garlic powder, and onion powder.

Reduce heat.  Add spinach, beans and enchilada sauce.  Let simmer for 2 minutes.

Stir in tortilla strips and top with cheese.  Cover and let cook for 5 minutes - or if you are using an oven safe pan or a cast iron skillet, I like to broil mine for a few minutes to get the cheese nice and toasty for a bit crispy!!

Remove from heat, serve with desired toppings (sour cream, Greek yogurt, avocado, tortilla chips) and enjoy!!

Southwestern Bfast Sandwiches

Our weekend mornings are EARLY and we need something filling and quick to eat -- these sammies worked great for that!!!

Recipe from: Makayla Thomas Fit - Makes 6 sandwiches

Ingredients:

Low cal English muffin, toasted

1 cup egg whites (or real eggs)

Pico / veggies

Fajita seasoning / S&P

Thin slice of cheese

bacon, cooked

avocado

BW3 Southwestern Ranch

Toast the English muffin

Pour 1 cup eggs into 9x13 pan -- top with pico (or veggies) and fajita seasoning.  Bake at 400 degrees for 10-12 minutes.

Use glass to "cut" circle of eggs to fit on english muffins -- put on top of muffins!!  (Use scraps morning of to eat!)

Then top with piece sliced cheese, cooked bacon, avocado, and drizzle SW Ranch on top.

Cover with parchment paper till ready to eat - stores in fridge easily!!

To reheat, put in microwave for 1-2 minutes!!

Chocolate Protein Crunch Cups

Always love finding high protein snacks for the boys -- this was super easy to make and makes a lot!!!

Make 18 servings

Ingredients:

1 cup nut butter (I used PB)

1 cup maple syrup or honey

3 cups rice puffed cereal

1/2 cup dark chocolate

3 scoops chocolate protein powder

In a bowl, mix nut butter with syrup and protein powder until combined.  Add cereal and mix well, transfer to a silicone muffin pan (or an 8x8 lined pan and press firmly down to create an even layer).

Melt chocolate and pour over the cereal mixture.

Pop into the freezer for 30-45 minutes till firm.

Store in a sealed container in the fridge for 1 - 2 weeks.

Green Bean Casserole Crunch Bowls

Found this when I was looking for easy meals for lunch!!  This is single serving so prep as many bowls as you would like!!

Serves 1

Ingredients:

4oz rotisseries chicken

light laughing cow

1/3 cup green beans

1 Tablespoon parmesan cheese

1/2 cup blended cottage cheese

2 teaspoon onion soup mix

Fried onions

Put in a oven safe bowl - rotisserie chicken, laughing cow, green beans parmesan, cottage cheese, and soup mix.

Bake at 350 for 25 minutes.

Sprinkle with fried onions and serve!!

Fiesta Chicken Power Salad

B man doesn't like school lunch so I'm always on the hunt for high protein meals I can make him!!  This was quick and delicious!!  He loved it!!

Recipe from: Makayla Thomas Fit - Serves 4

Ingredients:

3 Potatoes, diced

1lb Ground chicken

Fajita seasoning

Lettuce, shredded

1 cup corn, cooked

2 roma tomatoes, cut

1/4 cup red onion, diced

Cilantro

Jalapeno, diced

Greek yogurt

Chic Filet Creamy Salsa Dressing

Cojita cheese

Dice, season potato in air fry at 400 degrees for 10 min - then shake - then 10 more min.

Cook ground chicken with fajita seasoning.

Make Pico de Gallo - tomatoes, red onion, cilantro, jalapeno.

Mix potato, chicken, pico, lettuce and corn.

Combine yogurt and Chic Filet sauce together and top.  

Top with cojita cheese and enjoy!!

Sheet Pan Greek Chicken and Vegetables

This was super good AND it was easy to make for a week night!!!  You could put on a pita too!!!  Boys liked just making it bowl style!!

OBB - Serves 6

Ingredients

• 1 red, yellow, or orange bell pepper cut into 1" squares
• 1 medium onion red or yellow, cut into 1/2"-1" squares
• 1 small-medium zucchini sliced into 1/3" pieces
• 1 cup cherry/grape tomatoes sliced in half, optional- see instructions
• 2 pounds boneless skinless chicken thighs about 6 thighs
• 4 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 ½ teaspoon lemon pepper or sub 1/2 teaspoon ground black pepper
• 2 teaspoons dried oregano
• 1 ½ teaspoon dried basil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon freshly minced rosemary leaves, optional
• 1 lemon
• ⅓ cup feta cheese

Topping options

• additional feta Cheese
• Chopped Parsley
• Tzatziki, recommended
• Hummus
• Greek Salsa

Instructions

• Preheat oven to 425 degrees.
• Prepare pan: If desired, line pan with foil for easy clean up. Note- I like to use an extra large sheet pan for this recipe, but you can also make it on a standard sheet pan (which is what I'm using in the photos). The more crowded your food, the more moisture in the pan so it tends to have a bit more liquid. Sometimes depending on the size of your vegetables, this can get a bit crowded on a single standard pan, but if that's what you've got, it will work great!
• Place cut vegetables on the prepared baking sheet. You can include your small tomatoes whole, or if you have the time, I like to cut them in half and press the seeds and pulp into the sink just to get rid of a little more liquid.
• Pat chicken thighs dry with paper towels. Use a clean pair of kitchen sheers to trim off any excess pieces of large fat (no need to remove ALL fat). Slice chicken into ½-inch slices and add it to the vegetables on the pan.
• Drizzle with 4 tablespoons olive oil. Sprinkle on the salt, lemon pepper, oregano, basil, garlic, onion, and rosemary if using.
• Toss to evenly distribute all oil and spices over chicken and vegetables.  *I use food-safe gloves and do this with my hands massaging everything together.
• Place in oven and roast for 20 minutes.  Use a spatula to toss mixture and then return to oven for an additional 15 minutes. Finally, turn on the broiler and cook (watching carefully) until vegetables are slightly browned and caramelized and chicken has an internal temperature of 165 degrees or more. 
• Remove pan from oven and immediately toss with 1/3 cup feta cheese and a squeeze of fresh lemon juice. Add additional salt if needed. Serve in a grain bowl or in a wrap with desired condiments.

Some topping options:

• Tzatziki - tzatziki is a simple condiment sauce made from yogurt, cucumber, and some spices. It's super easy to make at home, or you can find some ready-made versions. If you don't use any other condiment, I recommend at the very least having this one.
• Feta - crumbled feta adds both a creaminess and a tanginess
• Lemon wedges - squeeze on a little fresh lemon juice before serving.
• Hummus - I love a little smear of hummus on a flatbread or a dollop in a bowl.
• Greek Salsa - If you want something cold and crunchy, this greek inspired salsa is a great choice.

QR codes for Storage Boxes

So Rossy HATES holiday season because that means endless trips to the storage unit to bring up the boxes, and he always brings up the "wrong box" hahahah  SO this year - I found a solution!!!!

Supplies

Laptop / printer

Tape

Step 1: Create a Google Sheet to Track Box Contents

First, you need a place where you can store and organize the information about the contents of your storage boxes. The easiest way to do this is by using Google Sheets.

Instructions:

1. Open Google Sheets and create a new sheet.
2. In the sheet, create columns for each piece of information you want to track about your boxes. For example:
   • Box ID (a unique identifier for each box)
   • Contents (a description of what's inside the box)
   • Location (where the box is stored, e.g., shelf or room)
   • Date Packed
3. Fill in the details of each box in a row in your Google Sheet.

Step 2: Generate a Unique URL for Each Box (Linking to Your Google Sheet)

Next, you need a way to link each storage box to its information in Google Sheets. You can do this by creating a unique URL for each box that links directly to its details in the Google Sheet.

Instructions:

1. For Each Box: In your Google Sheet, create a unique identifier for each box (for example, Box #1, Box #2, etc.).

2. If you want a specific box to be highlighted when scanning a QR code, you can create a direct link to a specific row or cell in Google Sheets. This can be done by modifying the URL to reference a specific row or column.

   The URL to a Google Sheet looks like this: https://docs.google.com/spreadsheets/d/[YOUR_SHEET_ID]/edit#gid=0&range=A2

   Replace A2 with the specific row number where the box's contents are listed.

Step 3: Generate QR Codes for Each Box

Once you have the Google Sheet set up and URLs created for each box’s details, you can generate a QR code for each box. The QR code will link to the URL you generated in the previous step.

Instructions:

1. Copy the URL of the Google Sheet (or specific row for the box).
2. Go to a free QR code generator:
   • QR Code Generator
3. Paste the URL of your Google Sheet (or specific row) into the generator and click “Generate”.
4. Download the generated QR code.
5. Label your storage boxes with the QR codes. You can print out the QR codes and attach them to the boxes.

Step 4: Scan the QR Code to View Box Contents

Now, when you scan the QR code on any storage box using a smartphone or QR code scanner, it will take you directly to the Google Sheet (or the specific row for that box) where the details of the box’s contents are stored.