peanut butter fridge fudge

Not really fudge, but that’s the closest thing I can compare it to. Makes…as many pieces as you want to cut it into

• 1/2 cup salted butter, melted (or 1/2 cup unsalted butter + 1/4 tsp salt

• 1 cup crushed of: graham crackers, Cheerios, Nilla Wafers, pretzels… whatever you have

• 1 cup confectioner’s sugar

• 3/4 cup peanut butter (I like smooth but crunchy will work too)

• 1 cup semisweet or dark chocolate chips

• 2 tbsp peanut butter additional (optional for the final step)

Line an 8” square pan with tinfoil or parchment paper.

Combine the butter, crushed whatever, sugar, and 3/4 cup peanut butter in a bowl. Mix well. Either dot with chocolate chips, or melt chips + 2 tbsp peanut butter and smooth/marble over the top.

Refrigerate until set. Let sit at room temp for 10-15 minutes before serving, but store in the fridge.

sun-dried tomato "alfredo" pasta

Feels heavy like an alfredo without the guilt. Serves 4-6.

• 1 pound pasta - I like elbows, rotini, ziti etc. because they hold the sauce better.

• 2 cups canned white beans

• 1 cup reserved pasta water

• 1/8 cup sundried tomatoes

• 2 tbs lemon juice

• 2 cloves garlic

• salt, black pepper, red pepper to taste

Cook pasta according to package directions. Reserve 1 cup cooking water.

Combine all ingredients in food processor/blender. Add more water if needed and adjust seasonings to taste.

banana bread

I think it’s healthy because it has Greek yogurt in it. Makes 12 muffins, two mini loaves, or one 9x13 or 9x9 pan.

• 1 stick butter, softened

• 1 cup sugar

• 2 eggs

• 1 cup mashed banana (3 medium or 2 large)

• 1/4 cup nonfat Greek yogurt (either vanilla or plain + 1/2 tsp vanilla)

• 1 1/2 cups all-purpose flour (or 1/2 cup whole wheat and 1 cup all-purpose)

• 1 tsp baking soda

• 3/4 cup semi-sweet chocolate chips or fresh/frozen blueberries

I don’t have an electric mixer, so I make the whole thing in a food processor.

Preheat the oven to 350º. Cream together butter and sugar, and add the eggs one at a time. Add banana and yogurt, blend well. Pour into a large bowl and mix by hand to finish.

Add the baking soda and the flour; mix well.

I like to add the chocolate chips/blueberries to the top of the bread once it’s in the pan, but you can also dust them with flour before stirring into the batter so they don’t sink to the bottom.

Pour batter into greased pan of your choosing - I like using cooking spray for baking that has flour in it. Bake muffins for 20 minutes, loaves or 9x13 pan for 30 minutes, or 9x9 pan for 40 minutes. A knife inserted in the center will come out clean once it’s done.

italian meatballs

Can’t go wrong over pasta or on a sandwich with fresh mozzarella. Quantity varies - recommend doubling/tripling and freezing individual quantities in Ziploc bags with sauce to thaw in the Crockpot (on low until cooked through.)

• 1 pound ground beef (80/20) or meatloaf mix

• 1 egg

• 1/4 cup seasoned breadcrumbs

• 2 cloves minced garlic

• fresh parsley and/or basil to taste

• 2 tbs olive oil

• 2 jars pasta sauce

• For bonus points: cut string cheese into quarters, enough to have 1 piece per meatball.

Combine meat, egg, breadcrumbs, herbs, and garlic with your hands. Form 1” balls, and stuff with string cheese piece if desired.

In a large skillet, heat the olive oil over medium. Add the meatballs a few at a time, and lightly brown on all sides.

In a large pot with a lid, heat the sauce over the lowest possible heat. Once each meatball has been browned, add it directly to the sauce. Stir so they are all covered in sauce and replace the lid. Simmer for 2 hours, stirring periodically.

peanut butter cookies

Just three ingredients. Seriously. Makes 12-16 cookies.

• 1 cup sugar

• 1 cup peanut butter, whatever kind you have

• 1 egg

Preheat the oven to 350º.

Combine all ingredients. Wet your hands so the dough doesn’t stick to you. Roll the dough into 1” balls and place on an ungreased cookie sheet. Use the back of a fork to press each cookie down.

Bake for 12 minutes, and allow to cool on the cookie sheet.

If you’re feeling adventurous, melt 3/4 cup semi-sweet chocolate chips and 1 tsp coconut oil or butter in intervals in the microwave. Drizzle or dip each cookie and allow to set.