Chocolate Peanut Butter Chia Pudding

2 c unsweetened coconut milk, or almond milk or whatever you like
1/4 c raw cacao powder
1/4 c natural peanut butter
1/3 c chia seeds
2 tsp vanilla
1/2 c honey


Blend in a blender or food processor until smooth.  Cover and chill in the fridge for a few hours so it can thicken.


From Let Food Heal

Beef & Cabbage Stir Fry

Stir Fry Sauce
2 Tbs soy sauce
1 Tbs toasted sesame seed oil
1 Tbs sriracha
1/2 Tbs brown sugar

Stir Fry
1/2 head green cabbage, shredded
2 carrots, shredded
3 green onions, chopped
1/2 Tbs neutral cooking oil
1/2 lb. ground beef
2 cloves garlic
1 Tbs grated ginger
Pinch of salt & pepper

Garnishes
1 Tbs sesame seeds
More sriracha sauce (if you like the heat)


Whisk together the sauce in a small bowl and set aside.  Prepare all vegetables.

Heat a large skillet over medium heat, then add the cooking oil, beef, garlic, ginger and salt and pepper.  Cook the beef until browned.  Add the cabbage and carrots and continue to stir and cook until the cabbage is slightly wilted.  Stir in the prepared sauce and the green onions.  Top with a sprinkle of sesame seeds and serve.


From Budget Bytes

Roasted Broccoli Salad

Sesame Dressing
2 Tbs neutral oil (vegetable or canola are fine)
1 Tbs rice vinegar
4 tsp soy sauce
1 tsp toasted sesame oil
1 Tbs brown sugar
1 tsp grated ginger
1/2 Tbs sesame seeds

Whisk ingredients together and set aside to let flavors blend.  Preheat oven to 400. 

1 lb broccoli florets
1 Tbs neutral oil
Pinch of salt
1/3 c sliced almonds
1 c crunchy chow mein noodles
2 green onions

Toss broccoli with oil and salt, roast in oven for 10 minutes (or until nearly cooked).  Add almonds and mix together, flipping florets, then continue baking for another 5 minutes.  Put broccoli and almonds in a salad bowl, add noodles and green onions, whisk dressing once more and pour over everything, toss once more and enjoy! 

From Budget Bytes

Creamy Tomato & Bacon Linguine

1 lb bacon
1 onion, peeled & diced
5 cloves garlic, minced
1/2 tsp crushed red pepper flakes (optional)
1 can Italian style tomatoes (crushed, diced, or puree)
5 c chicken stock
1 lb uncooked dry linquine
1/4 c grated Parmesan cheese
4 oz neufchatel cheese, cut into cubes (or cream cheese)

Optional garnish: minced fresh parsley, finely chopped sun-dried tomatoes


Cut the bacon into 1/4 inch strips and cook in a stockpot over medium heat until crisp.  Use a slotted spoon to remove bacon to a paper towel lined plate.  Drain all but about 1 tbs of the bacon drippings, turn temperature down to low.  Add the onion, garlic, and red pepper flakes and cook, stirring frequently for about 5 minutes until onions are soft and translucent.  Pour in the chicken stock and tomatoes and half of the reserved bacon, then increase heat to medium high, bringing to a boil.  When it is fully boiling, stir well and add linguine noodles, using tongs to toss it until the noodles soften enough to fully submerge.  Add the lid, drop the heat to low again, cover with a lid, and simmer for 10-12 minutes, stirring frequently so noodles don't stick.  Cook until noodles are done.  Remove pan from heat.  Stir in the grated cheese and the cubed neufchatel cheese, cover again and let stand for about 5 minutes.  Then toss the noodles in the sauce until cheese is melted and sauce has thickened.  Serve with remaining bacon and garnishes.


From Foodie with Family

French Dip Sandwiches

Roast
16 oz. can beef broth
1/2 can water
1 packet dry au jus mix
1 packet dry Italian dressing (if it's a smaller roast, use half the packet)

Sub rolls
Pepper Jack cheese


Place first 5 ingredients in a crock pot, cook on low 10 hours (less if the roast is small).  Remove roast and shred or slice.  Serve on sub rolls and place pepper jack cheese on top.  Broil in oven for a few minutes to melt the cheese.  Dip in the crock pot juices as you're eating!


From Recipe Picnic

(Don't Bake This) Cookie Dough

2 sticks of butter, softened
3/4 c sugar
3/4 c brown sugar
1/4 c milk
1 tbs vanilla
2 1/2 c flour
1/4 tsp salt
1 c mini chocolate chips

Combine butter and sugars in a mixing bowl and cream together until light and fluffy, about 2 minutes.  Beat in milk and vanilla until smooth.  Beat in the flour and salt until just combined.  Stir in chocolate chips.  Eat as is.  OR, shape dough into balls and freeze, and then use later for:

-ice cream mix in
-Cookie Dough Cupcakes

(For cupcakes, preheat oven to 350.  Use this cake recipe.  Place one ball of cookie dough in each cupcake liner, spoon cake batter over them.  Bake 16-18 minutes.  Don't bother with frosting-- these don't need it.)


From Kevin & Amanda

Creamy Tuscan Pasta Sauce

4 Tbs butter
4 cloves garlic, minced
1/2 Tbs dried basil
8 oz. cream cheese, softened and cut into 8 pieces
8 oz. jar sun-dried tomatoes, rinsed, drained, chopped
2 c milk
6 oz. Parmesan cheese, grated (about 2 cups)
1/2 tsp black pepper
1/2 tsp salt
Diced fresh tomatoes, fresh basil for topping (optional)


In a medium pot or skillet, melt the butter over medium heat.  Add the garlic and cook for about 2 minutes, stirring constantly so garlic doesn't burn.  Stir in the basil.  Add the cream cheese, stirring with a whisk until the mixture is smooth.  It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste.  Stir in the sun-dried tomatoes.

Over medium heat, add the milk gradually, about 1/4 c at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce.  Stir in the Parmesan cheese, pepper and salt.  Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes.  Serve over hot, cooked noodles.


From Mel's Kitchen Cafe