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Delicious Peanut Noodles Recipe

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I love this one-dish meal for an easy, fast and very tasty family-friendly dinner. PLUS, it uses broccoli stems, which usually just get cut off and wasted. Don’t throw those out: use them in Peanut Noodles!
Children love this, and it’s sophisticated enough for adults to feel like they’re not eating “kid food.” A great compromise for the dinner table! Pass green onions and cilantro at the table so everyone can add those only if they want them.
Peanut Noodles
Ingredients:
8 oz spaghetti
3/4 c chicken or vegetable broth
1 clove garlic, minced
1/2 c peanut butter
3 T sugar
1/4 t red chile flakes
3 T soy sauce
14 oz firm tofu, cubed
1 c broccoli stems, cut into matchsticks
1/3 c chopped peanuts
green onions, sliced
cilantro, coarsely chopped
Directions:
1. Cook pasta for 8 minutes. With 2 minutes left on the timer, add broccoli to pot. Drain and set aside.
2. Heat broth, garlic, peanut butter, sugar, chile flakes, and soy sauce in pasta pot until boiling.
3. Add pasta and broccoli, toss.
4. Gently fold in tofu cubes.
5. Top each serving with chopped peanuts. Pass other toppings at the table.
Easily print this recipe below:
Delicious Peanut Noodles Recipe
Ingredients
  • 8 oz spaghetti
  • 3/4 c chicken or vegetable broth
  • 1 clove garlic, minced
  • 1/2 c peanut butter
  • 3 T sugar
  • 1/4 t red chile flakes
  • 3 T soy sauce
  • 14 oz firm tofu, cubed
  • 1 c broccoli stems, cut into matchsticks
  • 1/3 c chopped peanuts
  • green onions, sliced
  • cilantro, coarsely chopped
Instructions
  1. Cook pasta for 8 minutes. With 2 minutes left on the timer, add broccoli to pot. Drain and set aside.
  2. Heat broth, garlic, peanut butter, sugar, chile flakes, and soy sauce in pasta pot until boiling.
  3. Add pasta and broccoli, toss.
  4. Gently fold in tofu cubes.
  5. Top each serving with chopped peanuts. Pass other toppings at the table.
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Crock-Pot Brown Rice Pudding Recipe

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This is such a delicious recipe and I use brown rice instead of white so it’s a little healthier and you get all the benefits from the brown rice. If you prefer white rice, you can easily just switch this our for white. It’s nice and easy and tastes wonderful!

Crock-Pot Brown Rice Pudding

Ingredients:

3/4 cup sugar

1 cup uncooked brown rice

6 cups Almond milk (or regular milk would do)

1 teaspoon vanilla

2 teaspoons cinnamon

Nutmeg (optional)

Directions:

Add sugar, milk, cinnamon and rice to crock-pot
Stir it all around
Cook on high for about 4 hours
Add vanilla towards the end (about 1 hour before it’s finished) – stir


Use a grater (I used a cheese grater to add a little fresh nutmeg to the top) – careful, this stuff is strong so you don’t need a lot!
Enjoy!

Easily print this recipe below:

Crock-Pot Brown Rice Pudding Recipe
Ingredients
  • 3/4 cup sugar
  • 1 cup uncooked brown rice
  • 6 cups Almond milk (or regular milk would do)
  • 1 teaspoon vanilla
  • 2 teaspoons cinnamon
  • Nutmeg (optional)
Instructions
  1. Add sugar, milk, cinnamon and rice to crock-pot
  2. Stir it all around
  3. Cook on high for about 4 hours
  4. Add vanilla towards the end (about 1 hour before it’s finished) – stir
  5. Use a grater (I used a cheese grater to add a little fresh nutmeg to the top) – careful, this stuff is strong so you don’t need a lot!

 

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Best Homemade Garlic Pasta Sauce Recipe! (SO Delicious)

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I have to tell all of you….this is the BEST pasta sauce you will ever have (in my opinion 😉 ). It is SO incredibly delicious and I was raised eating it. My Mom was the one who taught me how to create this wonderful sauce and I make it all the time. I don’t know about you but I don’t like canned red sauce….at all. I don’t like pizza sauce that much either. Well, this sauce is much different and I’m telling you, you HAVE to try this at least once.

Your house will smell SO yummy too….it’s AMAZING~

Can you tell this is like my favorite meal to make…..ever. 😛

P.S. – this is also great because it fascinates all taste buds (picky and not picky ones)…anyone will eat it, including the kiddos.

Here ya go:

Best Homemade Garlic Pasta Sauce Ever!

Serves 3-4

Ingredients:

Garlic – about 10-12 cloves

3 (15 oz cans) of Hunts tomato sauce (This is super important….in my opinion, it needs to be Hunts. I have tried other brands, organic included and although it still turns out fantastic, it doesn’t taste the same…so Hunts it is!).

1 bag of pasta (you could do more if your family eats a lot of pasta) we used Whole Wheat organic and this sauce is so yummy it masks the funky taste of the whole wheat. 😉

Olive Oil

Cumin

Oregano

Parsley flakes

Directions:

1 – Add about 1/4 inch olive oil to the bottom of a small to medium pan (sorry, I never measure this but I’d say it’s a little less than 1 cup)

2 – Heat olive oil

2 – Add garlic to olive oil and let simmer for about 5-10 minutes so you get the flavor of the garlic (I usually smash them a little to release the juices)

3 – Do NOT burn the garlic, it will turn a little brown but you don’t want to burn it.

4 – Remove the “cooked” garlic and throw away….don’t worry, the flavor will still be there, in the olive oil

5 – Add the 3 cans of tomato sauce (remember, Hunts!)

6 – Again, I’m sorry I do not measure the seasoning but it’s pretty easy…check out the image below to see about how much. What’s great is you can easily add more about 10 minutes after it’s been cooking…just taste it and see what you think.

7 – Put it on medium to low heat and let simmer.

8 – Cook your pasta now while your sauce is marinating with all the flavors.

9 – When the pasta is done, your sauce should be done as well…taste test and enjoy!

Easily print this recipe below:

Best Homemade Garlic Pasta Sauce Recipe! (SO Delicious)
Ingredients
  • Garlic – about 10-12 cloves
  • 3 (15 oz cans) of Hunts tomato sauce (This is super important….in my opinion, it needs to be Hunts. I have tried other brands, organic included and although it still turns out fantastic, it doesn’t taste the same…so Hunts it is!).
  • 1 bag of pasta (you could do more if your family eats a lot of pasta) we used Whole Wheat organic and this sauce is so yummy it masks the funky taste of the whole wheat. 😉
  • Olive Oil
  • Cumin
  • Oregano
  • Parsley flakes
Instructions
  1. – Add about 1/4 inch olive oil to the bottom of a small to medium pan (sorry, I never measure this but I’d say it’s a little less than 1 cup)
  2. – Heat olive oil
  3. – Add garlic to olive oil and let simmer for about 5-10 minutes so you get the flavor of the garlic (I usually smash them a little to release the juices)
  4. – Do NOT burn the garlic, it will turn a little brown but you don’t want to burn it.
  5. – Remove the “cooked” garlic and throw away….don’t worry, the flavor will still be there, in the olive oil
  6. – Add the 3 cans of tomato sauce (remember, Hunts!)
  7. – Again, I’m sorry I do not measure the seasoning but it’s pretty easy…check out the image below to see about how much. What’s great is you can easily add more about 10 minutes after it’s been cooking…just taste it and see what you think.
  8. – Put it on medium to low heat and let simmer.
  9. – Cook your pasta now while your sauce is marinating with all the flavors.
  10. – When the pasta is done, your sauce should be done as well…taste test and enjoy!

Thanks, Mom! 🙂

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Loaded Baked Potato Soup Recipe (Easy and Frugal!)

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It doesn’t get any more frugal than potatoes, and it doesn’t get any more comforting than potato soup.  Just the thing for when winter lingers and it seems like summer will never come.

Potatoes are a great thing to stock up on when you see them on sale (especially organic!) as they last pretty well in a cool, dark place.  This recipe is a great way to use up the leftovers from a baked-potato-bar-dinner (which, by the way, is a great way to feed a big family or a bunch of hungry friends).  Since baking potatoes isn’t tough, you might as well bake up a whole ton for dinner and plan on using the leftover potatoes for soup.  That’s what I did, and I think I enjoyed the soup more than the original dinner.

Loaded Baked Potato Soup

Ingredients:

6 large organic Yukon Gold potatoes, baked
1/2 c butter
3 T flour
3 c milk
3/4 t salt
1/2 t black pepper
2 oz real bacon bits
4 oz sour cream – (I thought the addition of sour cream was going to be weird, but I tasted the soup before and after adding it since I was skeptical, and that little bit of tang is definitely key to the recipe.)
shredded cheddar cheese
diced green onions

Directions:

  1. Melt butter in large, heavy pot.
  2. Whisk in flour and cook for 2 minutes.
  3. Stir in milk, and continue to stir until slightly thickened.
  4. Cut potatoes into bite sized pieces and add to pot with salt, pepper, and bacon.
  5. Cook 5 minutes, then use a potato masher to mash the chunks up a bit.
  6. Stir in sour cream and add more milk if needed to get the consistency you want.
  7. Top with lots of cheese and diced green onions.
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Ranch Chicken and Bacon Pasta Salad Recipe

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Ranch Chicken & Bacon Pasta Salad

 

Ingredients:
1 c. mayonnaise
1 c. Ranch salad dressing
2 c. veggies of choice (I used peas) however I am would love to try this with some tomatoes and cucumbers
1/2 lb. Canned & or boiled chicken
1/2 lb. Real Bacon bits & or real bacon chopped
1 lb. pasta of your choice, cooked and rinsed with cold water
1 c. shredded cheese
Salt and pepper (to your choice)

How to Whip this Up:
In a large mixing bowl, stir together the mayonnaise and Ranch dressing.
Add the veggies, chicken and bacon.
Stir to combine.
Add the chilled pasta and toss to coat.
Stir in the shredded cheese.
Season with salt and pepper to taste.

Pinterest Inspired

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Delicious Chocolate Chip Banana Bread Recipe!

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There are a million banana bread recipes out there, but this is the very best one that I have ever tried, and I’ve tried many. It’s not healthy, but it IS delicious. I suppose you could substitute applesauce in a one-to-one ratio for the oil if you really wanted to lessen its impact on your muffin top.  😉 The only reason I used whole wheat flour (as pictured) is because I had about a cup and a half left in the bag and wanted to get it out of my pantry.
So ignore the calendar (swim suit season is coming) and the scale (ouch!) and go for the full-fat, carby glory of this uber-tasty banana bread. I added a sprinkle of unsweetened coconut to the top of the loaves which gets nice and toasty and crunchy in the oven.
Do I even need to remind you not to forget the chocolate chips?!
Chocolate Chip Banana Bread
(What’s in the bowl? The mashed bananas)
Ingredients:
1 c vegetable oil
2 c sugar
3 eggs
2 t vanilla
3 c flour (can substitute half whole wheat flour, but what’s the point?)
1 t baking soda
1/2 t baking powder
1 t salt
2 t cinnamon
2 c mashed, very ripe bananas (about 3 large or 4 small)
1 full bag milk chocolate chips
optional: shredded coconut
Directions:
  1. Oven to 325.
  2. Grease two 9 inch loaf pans.
  3. Beat oil, sugar, eggs, and vanilla.
  4. In another bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
  5. Add to the oil mixture, stir just to combine.
  6. Fold in banana and chocolate chips gently, and pour into prepared pans.
  7. If desired, add a sprinkle of coconut to the top.
  8. Bake 1 hour. Worry about your hips later. 😛
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Stuffed Cheesecake Strawberries Recipe

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I cannot even start to explain how good these are….so creamy, sweet and oh just delicious! I am a new stuffed cheesecake strawberry FAN!

Enjoy, this would be a great one to do with the kiddos…

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Stuffed Cheesecake Strawberries

Ingredients:

(1) lb large strawberries
(1) 8 oz. whipped cream cheese
(3-4) tbsp powdered sugar *The more the sweeter* 😉
(1) tsp vanilla extract
Graham cracker crumbs

 How to Whip this up:

-Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
-In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy.
-Add cream cheese mix to a piping bag or ziploc with the corner snipped off.
-Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs.

 

Inspired from Pinterest

 

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Healthy GREEN Drink Smoothie Recipe!

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Serves about 2-3

It’s not Dr. Seuss day and this isn’t a monster drink (although it may be a great way to convince your HULK loving kiddos to drink this smoothie)! It’s called a “Green Drink” and it sure tastes good….

You can use fresh, organic pineapple as well but I had Pineapple in a can in my cupboard and wanted to use what I had…Just don’t add the juice from the can, it’s unneeded sugar. You can also choose to use organic greek yogurt but I’m warning you, it won’t mask the taste of the spinach like the Yoplait does. =) Or you could even get just an organic strawberry (or flavored yogurt) yes, it may have some sugar but it’s what helps mask the Spinach where all the true nutrients are.

I’ve heard they make you feel SOOO good so I’ve been on a mission to trying them out…the one this morning was DELICIOUS!!! I am going to try adding peanut butter tomorrow. YUM! Also, I heard the pounds just melt off when you drink these every morning.

Don’t worry, they taste a lot better than they look and they don’t taste “healthy” at all….even though they are! 😉

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Enjoy…

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Ingredients:

  • 2 large handfuls of Baby Spinach
  • 1 Cup of Chunk Pineapple – you can use fresh, organic as well but I had Pineapple in a can in my cupboard and wanted to use what I had…Just don’t add the juice from the can, it’s unneeded sugar.
  • 2 Bananas
  • 1 cup of Yogurt (you can always use Greek Yogurt for this to make it a little healthier)
  • 1 cup of water
  • About 10 ice cubes

Blend it all together and VOILA, a yummy, nutritious breakfast or snack!

Like I said, tomorrow I’m trying Peanut Butter….anyone else have any good recipes for a “Green Drink”?

 

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Chewy Chocolate Chip Cookies Recipe

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These over-sized cookies are chewy and thick! They remind of of a cookie you would find in a bakery or a gourmet cookie shop!

Enjoy…

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Chewy Chocolate Chip Cookies

Ingredients:

Makes about 18 large cookies.

2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light or dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chips

Directions:

Pre-heat the oven to 325 degrees.
Spray Baking Pan with nonstick cooking spray (or use parchment paper).
Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended.
Beat in the egg, yolk, and vanilla until combined.
Add the dry ingredients and beat at low speed just until combined.
Stir in the chips to taste.
Spoon Cookie Mix out onto pan.
Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes.
Cool the cookies.
Remove the cooled cookies from the baking sheets with a side metal spatula.

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Black Cherry Cream Jello Recipe!

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Talk about a super simple recipe! This one just takes 2 ingredients and it’s pretty dang good too!
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Enjoy…

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Ingredients:

2-4 Small boxes of Black Cherry Jello or 2 Large boxes

2-3 cups Sour Cream

Directions:

1 – Boil 4 cups of Water

2 – Add boiling water to Jello powder and mix until Jello is dissolved.

3 – Then add HOT Jello to sour cream in separate bowl a little at a time and whisk until smooth.

4 – Add 2 cups of COLD water to sour cream/Jello mixture. Note – you are cutting out 2 cups of cold water. (Try a taste here, it’s YUMMY and sweet!).

5 – Refrigerate over night or until hardened (takes a few hours).

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