Peanut Butter Chocolate Chip Oatmeal Cookies

Trying to eat healthy is sometimes hard when you love baking! This recipe is awesome and has no flour or butter! They are delicious!

Peanut Butter Chocolate Chip Oatmeal Cookies

Ingredients

1 cup peanut butter
2/3 cup cooking oats
2/3 cup brown sugar
2/3 cup chocolate chips
1 1/2 tsp vanilla
1 tsp baking soda
2 large eggs

Directions

1. Preheat oven to 350 Degrees.

2. Combine all ingredients except chocolate chips. After well combined, stir in chocolate chips.  Dough will be alot stickier than regular chocolate chip cookie dough.

3. Drop in 2 inch balls, two inches apart on baking sheet.

4. Bake for 9-11 minutes or until edges begin to turn golden brown. They may look a little underdone when you take them out but they will be perfectly cooked by the time you eat them! Enjoy! :)

Peanut Butter Syrup

We ran out of syrup and really wanted pancakes! We decided to make some super easy and super delicious peanut butter syrup!

Peanut Butter Syrup

Ingredients:

3/4 cup karo syrup (or maple syrup)
1/4 cup honey
1/2 cup peanut butter

Directions:

1. Combine and stir ingredients. I did it right in a mason jar!

2. Cook in microwave for 30 seconds. Enjoy! :)

Italian Pork with Roasted Sweet Potatoes

I'm always trying to find delicious paleo recipes and this is one of my favorites so far! Super easy and delicious!

Italian Pork with Roasted Sweet Potatoes

Ingredients:

1 tbsp olive oil
1 tsp italian seasoning
1/4 tsp salt
1 clove garlic, chopped
2 medium sweet potatoes, cut into chunks
1 medium yellow onion, cut into chunks

1 pork tenderloin (about 1 lb)
1/2 tbsp olive oil
1 tsp italian seasoning
1/4 tsp salt
1 tbsp grated parmesan cheese

Directions:

1. Preheat oven to 425 degrees. In a medium bowl, combine first 6 ingredients. Roast uncovered for about 10 minutes.

2.  Brush pork with remaining olive oil and then cover with remaining seasonings and cheese.

3. Take roasted veggies out of oven and top with pork. Insert meat thermometer and roast uncovered until pork reaches 145 degrees, it will probably take about 1 hour. Remove from oven, cover with foil, and let sit for 10 minutes. Enjoy!

A few notes:

* Pork became unrolled as it cooked, next time I'll be sure to use string to hold it together! 

* You could add carrots to this and it would be even better! 

Pineapple Glazed Chicken with Jalapeño Salsa

I forgot to take pictures while making this but it ended up looking and tasting so good that I had to share!

Pineapple Glazed Chicken with Jalapeño Salsa

Ingredients:

1/2 cup pineapple juice
4 tbsp brown sugar
2 tbsp yellow mustard
3/4 cup 1/4 inches cubes fresh pineapple
3 tbsp diced red pepper
3 tbsp chopped fresh cilantro
3 tbsp red onion
1 1/2 tbsp canned diced jalapeño chiles or 1 fresh jalapeño chopped (remove seats if you don't like it spicy!)
4 boneless chicken breasts

Directions:

1. Combine pineapple juice, brown sugar, and mustard in sauce pan. Bring to boil and let cook until sauce thickens.

2. Glaze chicken with half of sauce. Grill chicken until cooked through about 5 minutes on each side. Reglaze when you flip to cook other side. You can also bake the chicken (400 degrees, 15 minutes on each side).

3. Top with salsa and serve over rice.

Ground Beef and Twice Baked Potato Pie

This is one of those meal that I saw and knew I had to make for my husband! It's very easy and definitely a full meal all in one! It's very similar to a shepherd's pie but with the toppings of a loaded baked potato!

Ground Beef and  Twice Baked Potato Pie 

Ingredients: 
1 lb lean ground beef (chicken or turkey would work too!)
1/4 cup chopped onion
1/4 cup panko bread crumbs
1/2 tsp dried sage
1/2 tsp salt
1 egg
4 cups of cooked mashed potatoes
1 cup shredded cheddar cheese
1/4 cup fresh tomato, chopped (I used 1 roma tomato)
5 slices of precooked bacon, chopped
4 green onions, chopped

Directions:

1. Preheat oven to 350 degrees. Combine ground beef, onions, bread crumbs, sage, salt, and egg. Spray your pie pan with cooking spray and press mixture into pan to form a "crust."

2. Pour and spread mashed potatoes on top of the beef mixture.  Top with cheddar cheese.

3. Bake uncovered for 50 minutes. Top with tomatoes, bacon, onions. Enjoy!

Pesto Chicken Lasagna Rollups

This is one of those recipes that I pretty much made up with things in the refrigerator and it's delicious! The recipe is definitely enough for 4 people, but froze half of the rollups to use at another time!

Pesto Chicken Lasagna Rollups

Ingredients: 

3 cooked chicken breasts, shredded or chopped small
8 oz softened cream cheese
4 Tbsp pesto sauce, homemade or store bought
1 cup parmesan or asiago cheese
1/2 cup shredded mozzarella cheese
2 cloves of minced garlic
1 box of cooked lasagna noodles

Directions:

1. Preheat oven to 350 degrees and cook pasta until al dente.
2. Mix together remaining ingredients until well combined.

3. After pasta has cooked, lay them out on a cookie sheet to cool for a few minutes.
4. Spread 1/4 cup of the chicken and cheese mixture onto each noodle and roll up.

5. Place rollups into oven safe dish and top with your favorite pasta sauce, mozzarella cheese, and parmesan cheese.

6. Bake until cheese is lightly browned and bubbly. Enjoy!

Baked Coconut Shrimp

I love coconut shrimp and I've been craving it my whole pregnancy. The only issue is that if you get it at a restaurant that it's about 1000 calories and I'm trying to stray from foods like that! So I found this awesome recipe for a baked version and I was super excited! Plus the sauce is AMAZING! I forgot to take pictures during the process but it's very easy!

Baked Coconut Shrimp with Sweet and Tangy Sauce

Ingredients:

For Shrimp:
1 lb uncooked shell on large shrimp (I used 16-20 count), peeled and deveined
2 Egg Whites
2 Tbsp Cornstarch
1 1/2 cup sweetened flaked coconut

For Sauce:
1/2 cup Apricot preserves
2 tsp jalapeno pepper, finely chopped (1 pepper was the perfect amount!)
Juice from 1 lime

Directions:

1. Combine all ingredients for sauce and keep in refrigerator until time to serve.
2. Preheat oven to 400 Degrees. Spray cookie sheet with nonstick spray, or use parchment paper. (Next time I'm going to use parchment so I don't lose any of the breading!)
3. Beat egg whites until soft peaks form. The peaks will curl up when you remove the beater and it will look like soft foam.
4. Place cornstarch and coconut onto separate plates or bowls.
5. Hold shrimp by the tail and then dip in corn starch, then egg whites, and then coconut.
6. Arrange on cookie sheet in a single layer and bake until coconut has browned. It takes about 20 minutes and you'll want to flip them half way in between.
7. Serve with sauce and Confetti Rice (Saute peppers and onions with 1 can of diced pineapple (drained) then mix with cooked white rice!).