Easy Winter Fresh Fruit Salad

**DOUBLE IT IF YOU'RE MAKING IT FOR A FUNERAL! 

Source: https://www.melskitchencafe.com/winter-fresh-fruit-salad/

Yield: 6 Servings 

Prep Time: 20 mins

Total Time: 20 mins 

Ingredients

 *Fruit is adaptable; see note below* 

1 cup fresh blueberries 

1 cup peeled and diced kiwi fruit 

1 cup mandarin oranges, drained, or fresh mandarin/navel orange segments 

1 cup diced apples or pears 

1 cup halved grapes 

½ cup pomegranate seeds 

1 tablespoon honey 

2 tablespoons orange juice, see note for lemon variation 

Light pinch of cinnamon 

Directions 

Place the fruit in a serving bowl. (If using pears, because they sometimes darken faster than apples, I like to toss them with a light squeeze of lemon juice before adding to the salad.) 

Whisk together the dressing ingredients and pour over the fruit and toss to combine. 

The fruit salad can be made a couple hours ahead of time – keep in mind that depending on what type of fruit is used, the colors may seep into each other as the salad sits. 

Notes 

Fruit: as noted above, the fruit is very adaptable to what is in season and what you prefer. You’ll want about 5-6 cups total fruit (not including the pomegranate seeds). (My note on her note: I've done it as she suggested; I've also done it with strawberries, grapes, oranges, and apples. Kiwi is NOT cheap..and the second time I got some, it wasn't even ripe so I couldn't use it.)

Dressing: my favorite way to make the dressing is to use 1 tablespoon orange juice and 1 tablespoon lemon juice (both freshly squeezed, if you can, especially the lemon juice). I love the tangy freshness from the lemon. But if you want it a bit sweeter and not as tangy, use all orange juice. Cinnamon: you want a very light pinch of cinnamon – less than 1/8 teaspoon. It adds something so special to this salad and the small amount doesn’t overpower the flavor.

Baby Carrots

Buttery Baby Carrots

Source:https://www.foodnetwork.com/recipes/rachael-ray/baby-carrots-recipe-1939523 

Easy Total: 15 min 

Prep: 5 min 

Cook: 10 min 

Yield: 4 servings 

Ingredients 

1 1/2 pounds baby carrots 

3 tablespoons butter, cut into small pats 

1 tablespoon sugar 

1 teaspoon coarse salt 

Directions

Place baby carrots in 1/2-inch of water with butter, sugar, and salt. Bring water to a boil, cover pan, and reduce heat to simmer. Cook carrots 7 or 8 minutes, remove lid, and raise heat to medium high. Reduce water until it almost evaporates, a couple of minutes. Turn carrots in sauce and taste to adjust seasonings and serve.

Baked Brown Sugar Baby Carrots
Source:https://dancearoundthekitchen.com/brown-sugar-glazed-carrots/#wprm-recipe-container-5456

Prep Time: 5 mins

Cook Time: 30 mins

Total Time: 35 mins

Ingredients
1 pound baby carrots
3 tablespoons salted butter melted
1/4 teaspoon salt
1/3 cup brown sugar

Directions
Preheat oven to 400°F.
Add the carrots to a 9x13 baking dish.
Drizzle the melted butter over the carrots then sprinkle with salt and brown sugar.
If you'd like to add cinnamon, sprinkle that on top.
Stir to coat the carrots and evenly distribute the brown sugar.
Bake for 25-30 minutes, or until carrots are tender.

Sweet Potato-Peanut Butter Muffins

Flourless Sweet Potato Peanut Butter Muffins

Source: https://thenaturalnurturer.com/one-bowl-peanut-butter-sweet-potato-muffins/
Yield: 10
Prep Time: 5minutes
Cook Time: 18minutes
Total Time: 23minutes

Ingredients
1 cup smooth unsweetened peanut butter
(I just used regular PB) 1/2 cup cooked and mashed sweet potato
3 eggs
1/2 tsp baking soda
1/4 cup maple syrup or honey
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground ginger

Instructions
Preheat your oven to 350°F and line a muffin tin.
Combine all ingredients in a food processor or bowl. Mix until smooth and all ingredients are incorporated evenly.
Using a 1/4 cup measuring cup, portion batter out between lined muffin tin holes.
Bake for 16-18 minutes or until the muffins have an internal temperature of 200℉
Let cool for 15-20 minutes and then enjoy! Store leftovers in fridge for up to a week or in freezer!

Notes
You can also sub the sweet potato with pumpkin or butternut squash! Still veggie-loaded. Still delicious!

Creamy White Chicken Enchiladas

 Creamy White Chicken Enchiladas

source: https://allourway.com/chicken-enchiladas/

Ingredients

White Enchilada Sauce:
¼ cup butter
¼ cup flour
3 cups chicken broth
4 ounces can diced green chilies
1 cup sour cream
½ cup shredded Monterey Jack cheese

Filling:
2 cups cooked chicken breasts shredded
6 ounces cream cheese softened
½ cup sour cream
4 ounces can diced green chilies
1 teaspoon cumin
1½ cups shredded Monterey Jack cheese
10 tortillas 8-inch
Topping:
2 cups Monterey Jack cheese
chopped cilantro for garnish

Instructions

To Make White Enchilada Sauce:
In a medium-sized saucepan over medium-high heat, add the butter and melt. Whisk in the flour and create a roux.
Slowly add in chicken broth and whisk. Add in the diced green chilis, sour cream, and Monterey Jack cheese. Whisk until it starts to thicken and remove from heat.

To Make the Filling:
In a medium-sized bowl combine the chicken, cream cheese, sour cream, green chilies, cumin, and Monterey cheese.

To Assemble Enchiladas:
Preheat the oven to 350 degrees. Spray a 9x13 inch dish with cooking spray. Lay a tortilla on a flat surface.
Divide the filling evenly and roll the tortilla up and put it in the baking dish. Continue until you have used all of the tortillas.
Pour the sauce on top of the tortillas and sprinkle with cheese.
Bake for 25-30 minutes or until heated through and cheese is bubbly.
Garnish with cilantro if desired.


NOTES: The enchiladas can be frozen (before being cooked) for up to 3 months. Cover them with a double layer of plastic wrap to protect against freezer burn, and make sure the sauce is completely cool before wrapping. When you're ready to cook the enchiladas, let them come to room temperature before cooking as per the original directions.

Slow Cooker Sweet Teriyaki Chicken

Slow Cooker Sweet Teriyaki Chicken

1 cup soy sauce 

1 cup sugar (I tried with just 1/2 cup sugar and loved it!)

1 teaspoon garlic salt 

1/2 onion, chopped 

 1 1/2 lbs chicken breasts 

rice 

 

Mix together soy sauce, sugar, garlic salt and chopped onion in a resealable gallon-sized freezer bag. Place chicken breasts inside the bag and zip closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 7-8 hours. 

Serve over rice.

Roasted Vegetable Macaroni and Cheese

Yield: Makes 6 servings 

1 cup broccoli florets, chopped into small chunks 

1/2 red pepper, diced 

1 yellow squash, quartered and diced 

10 baby carrots, sliced thinly 

2 cups whole wheat pasta (elbow macaroni, rotini, penne, etc.) 

1/4 cup olive oil 

1 garlic clove, minced (or 1/4 tsp garlic powder)

3 Tbsp. all-purpose flour 

1 1/2 cups milk 

2 cups (8 oz.) cheddar cheese 

Salt and pepper, to taste 

2 Tbsp. panko breadcrumbs 

Preheat oven to 400 degrees F. 

Set a medium pot of salted water to boil. 

Prepare a large baking sheet by lining with aluminum foil and coating with a little olive oil or nonstick cooking spray. 

Toss broccoli, red pepper, squash and carrots onto the baking sheet. Bake for 20 minutes, or until vegetables have softened. Remove from oven and set aside. 

Once water is boiling, lower heat slightly and add pasta, cooking according to package instructions. Drain and set aside. 

Meanwhile, heat oil in a large skillet over medium heat. 

Once hot, add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. 

Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. 

Stir in cheddar cheese until well distributed and melted. Add salt and pepper. 

Add macaroni and vegetables.

Place mixture in a large casserole dish and sprinkle with panko breadcrumbs. Place under the broiler in your oven (500 degrees) for 3-4 minutes, or until the top is golden brown. Enjoy!

Summer Squash Quick Bread

Modified Recipe 1 1/2 Cups All Purpose Flour 1/2 Cup Sugar 1/2 Cup applesauce 1 1/2 Cup Grated Summer Squash 1 Large Egg 1 Teaspoon Cinnamon 1/2 Teaspoon Nutmeg 1/2 Teaspoon Salt 1 Teaspoon Baking Powder 1/8 Cup Raw Oats Preheat oven to 325F and grease one 8"x4" loaf pan. Combine Sugar, Egg, Vegetable Oil, Salt, Grated Squash, Cinnamon and Nutmeg into a large bowl. With a fork, cream the ingredients until they are well incorporated. On top of the wet ingredients, sift flour and baking powder. Again, stir well until the mixture has formed a bread batter. Pour the squash bread mixture into the greased loaf pan. Smack the bottom of the pan against the counter a couple of times. This will release any air bubbles in the mixture. Sprinkle the top with oats and bake for 50-60 minutes, or until a sharp knife can be inserted into the middle of the bread and removed cleanly. Cool on a baking rack for at least a half hour before cutting. Original Recipe: 1 1/2 Cups All Purpose Flour 1 Cup Sugar 1/2 Cup Vegetable Oil 1 1/2 Cup Grated Summer Squash 1 Large Egg 1 Teaspoon Cinnamon 1/2 Teaspoon Nutmeg 1/2 Teaspoon Salt 1 Teaspoon Baking Powder 1/4 Cup Raw Oats Preheat oven to 325F and grease one 8"x4" loaf pan. Combine Sugar, Egg, Vegetable Oil, Salt, Grated Squash, Cinnamon and Nutmeg into a large bowl. With a fork, cream the ingredients until they are well incorporated. On top of the wet ingredients, sift flour and baking powder. Again, stir well until the mixture has formed a bread batter. Pour the squash bread mixture into the greased loaf pan. Smack the bottom of the pan against the counter a couple of times. This will release any air bubbles in the mixture. Sprinkle the top with oats and bake for 50-60 minutes, or until a sharp knife can be inserted into the middle of the bread and removed cleanly. Cool on a baking rack for at least a half hour before cutting.