for those pesky allergens
1 cup smooth nut butter
1/2 cup cooked and mashed sweet potato
3eggs
1/2 tsp baking soda
drizzle of maple syrup
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp ginger
Preheat oven to 350 and line or grease a muffin tin. Combine all ingredients and fill muffin tin. Bake 16-18 minutes, and then allow to cool in pan for 15-20 minutes.
all the comfort, just less tomatoey
1 pound ground Italian sausage
1 small onion, diced
5 garlic cloves, minced
1 tsp sage (or fresh equivalent)
1/2 tsp red pepper flakes
8 cups chicken broth
1 cup whole milk/half and half/heavy cream
1 pound small pasta
1 cup frozen chipped spinach (or 2 cups fresh)
1/2 cup grated Parmesan cheese
salt and pepper to taste
In a large Dutch oven or soup pot, cook the sausage until browned through. Remove from pot but do not drain the drippings. Add the onion, garlic, red pepper flakes, and sage, and cook until the onion is soft and translucent—about 3 minutes.
Add the chicken broth and bring to a boil. Stir in the pasta and cook through. Reduce heat to low and add the sausage, dairy, and spinach. Cook on low until spinach is wilted and cheese is melted.
1 cup peanut butter
1/4 cup butter, softened
1 cup powdered sugar
2 cups Rice Krispies cereal (if not using a mixer, crush slightly by hand before adding)
2 cups chocolate chips (any flavor)
2 tbs butter
Line a cookie sheet with parchment or wax paper. Combine peanut butter, 1/4 cup butter, and powdered sugar until smooth. Stir in cereal. Shape into balls and refrigerate for at least 30 minutes.
Melt the chocolate and 2 tbs butter. Drizzle over or dip balls, and chill until chocolate is no longer glossy.
4 eggs
1 cup cottage cheese
onion powder and parsley to taste
1/2 cup mix ins: cheddar cheese shreds, shredded broccoli, shredded carrots, diced bell peppers, diced butternut squash, diced bell peppers…
Preheat oven to 350. Combine eggs, cottage cheese, and seasoning using a fork or whisk; can also use a blender for a very smooth texture. Stir in the veggies. If using tougher veggies like carrots or bell pepper, you can steam them in advance.
Grease a mini muffin tin, and fill each cup until just about full. Bake 18-20 minutes until firm to the touch and barely golden brown around the edges. Let cool in pan for 5 minutes before removing.
2 cups finely diced/shredded veggies: carrots, cauliflower, broccoli, whole peas, or a combination
1 cup orzo pasta
1 cup chicken broth
1 cup water
1/4 tsp garlic powder
1 oz. cream cheese
parmesan cheese to taste (optional)
Add all ingredients (except cream cheese and parmesan) to a pot. Bring to a boil, and then simmer until everything is cooked through. Add the cheese before serving and stir to melt.