cranberry bliss bars

minus the drive through

• 2 sticks butter, melted

• 1 1/2 cups brown sugar

• 2 eggs

• 1 tsp vanilla

• 1 tbs orange zest

• 1/2 tsp ground ginger

• 1 tsp baking powder

• 1/2 tsp salt

• 2 cups flour

• 2 cups white chocolate chips, divided

• 3/4 cup Craisins

Preheat oven to 250. Line a 13x9” baking pan with parchment paper.

Beat melted butter and brown sugar until combined. Add eggs, orange zest, vanilla, ginger, baking powder, salt, and flour and mix until just combined. Fold in 1 cup white chocolate chips and Craisins.

Press into prepared pan and bake for 18-22 minutes until just set. Allow bars to cool completely.

Melt 1 cup white chocolate chips and drizzle over bars before slicing.

zucchini lentil muffins

trust the process

• 1/2 cup dry red lentils, cooked until soft/yielding 1 cup

• 2 ripe bananas

• 2 eggs

• 1/4 cup neutral oil

• 2 tsp vanilla

• 1/4 cup oats

• 1 cup whole wheat flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp cinnamon

• 1/4 cup applesauce

• 1 small zucchini, finely shredded and water squeezed out

Preheat oven to 350 and line or grease a mini muffin pan. Add lentils, bananas, eggs, oil, vanilla, applesauce, and oats to a blender and blend until smooth. Pour into a large bowl and add flour, baking powder, baking soda, and cinnamon, then fold in the zucchini.

Bake 16 minutes.

philly cheesesteak skillet

low effort, high reward

• 1 lb ground beed

• 1/2 tsp each garlic powder, paprika, onion powder, salt

• 1/4 tsp black pepper

• 2 tbs soy sauce

• 3 cloves garlic, minced

• 2 bell peppers, thinly sliced

• 1 onion, thinly sliced

• 1 cup shredded cheese of choice

Heat a large skillet over medium-high and add 1 tbs olive oil. Cook peppers and onions until softened with salt and pepper; set aside.

Add ground beef to pan and add the remainder of the seasonings. Cook through, and add soy sauce, peppers, and onions.

Reduce heat to low, top with cheese, and cover pot until cheese is melted.

sweet potato + nut butter muffins

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.

white lasagna soup

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.