GINGER HONEY ROASTED CARROTS

1.5 lbs baby carrots

1/4 cup honey

1/4 cup extra virgin olive oil

1 TBL soy sauce

1" piece ginger, peeled and minced (sub: 1 tsp ground ginger or 1 TBL crystalized ginger)

1 clove garlic, minced

1/4 tsp salt

1/4 tsp pepper

1 tsp dried minced onion

1 TBL sesame seeds (optional)

1 green onion sliced (optional)(only use the green parts)

Heat oven to 425 degrees

In a bowl put everything except sesame seeds.

Mix well until carrots are evenly coated.

Put onto a rimmed baking sheet.

Bake 20 minutes, stirring halfway through.

Sprinkle with sesame seeds and onion greens if using

HAMBURGER NOODLE SOUP

1 tablespoon olive oil

1/2 of a medium sized onion diced

1 tablespoon minced garlic

1 pound lean ground beef

10 ounce can condensed tomato soup plus 1 can-ful of water

14 ounce can beef broth or about 2 cups

1 cup of corn

1 cup small pasta cooked to package directions (or uncooked*)

Brown hamburger, onions and garlic together

Stir in beef broth, tomato soup and water. 

Bring to a boil, then turn down to a simmer.

Add the corn.

Simmer about 6-8 minutes. 

Stir in cooked pasta.

*If cooking the pasta IN the soup, add with the corn and simmer until pasta is tender.

Keep in mind, the pasta will get mushy the longer it sits, which makes leftovers difficult.

Diced potatoes are a great substitution for the pasta, but will thicken your hamburger soup as it cooks.

Hamburger Veggie Soup

1 lb. ground beef

1 onion

2 minced garlic cloves

4 cups beef broth

10oz can condensed tomato soup

15oz can diced tomatoes, use the liquid

16oz frozen mixed veggies

2 tsp Worcestershire

1 tsp Italian seasoning

1 TBL ranch seasoning

2 bay leaves

Optional: 2 diced tomatoes or 1 cup small uncooked pasta

INSTANT POT

Brown beef with onion and garlic. Add the rest into the pot. If not using potato or pasta, cook on high pressure 7 minutes then quick release. If using potatoes or pasta, cook according to cooking guides.

SLOW COOKER

Brown beef with onion and garlic. Add everything to pot. Cook on low 6-8 hours. If using potatoes add them in. If using pasta, add in last hour our cook separately, put pasta into serving bowls and ladle soup over.

STOVE TOP

Brown beef with onion and garlic. Add everything in bring to boil and simmer 20 minutes.

AMY'S AMAZING CHOCOLATE CHIP COOKIES

1 cup butter

1 cup brown sugar

1 cup granulated sugar

3 eggs

1 tsp vanilla

1 tSp baking powder

1 tsp baking soda

1 tsp salt

4 1/8 cup flour

12oz chocolate chips

Cream together the butter and sugars.

Add in eggs and vanilla.

Add dry ingredients.

Fold in chocolate chips.

Bake 350 degrees for 8 minutes.

*Dough freezes and bakes up really well.

Just portion our your cookies and freeze on a cookie sheet.

Put frozen dough balls  in a ziplock bag.

Bake from frozen approx. 10 minutes.

RASPBERRY CHOCOLATE BAKERY STYLE MUFFINS

1 and 3/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 stick unsalted butter, softened to room temperature

3/4 cup granulated sugar

2 large eggs at room temperature

1/2 cup Greek yogurt

2 teaspoons teaspoons vanilla extract

1/4 buttermilk

1 and 1/2 cups fresh or frozen raspberries do not thaw if using frozen

1 cup chocolate chunks

Course sprinkling sugar (optional but highly recommended)

Preheat oven to 425°F. Line a 12-count muffin pan with cupcake liners or spray with nonstick spray. Set aside.

Whisk the flour, baking soda, baking powder, and salt together and set aside.

Cream together the butter and sugar for 2 minutes.  Add the eggs, yogurt, and vanilla extract. Beat on high speed for another minute until combined.

Add the dry ingredients to the wet ingredients and beat on low speed until just combined. 

Add the buttermilk, and continue to beat on low until combined. Fold in the raspberries and chocolate chunks with a rubber spatula.

Spoon the batter, filling each all the way to the top. Sprinkle with course sugar is using.

Bake the muffins for 5 minutes at 425 then reduce the oven temperature to 350°F and bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean. 

Remove muffins from the oven and allow to cool in the pan for approximately 10 minutes then transfer to a wire rack to cool completely. Store muffins in an air tight container in the refrigerator for up to 1 week.

BREAKFAST POCKETS -- NO DISHES

2 soft 9" tortillas

3.5-5 oz ham slices (or bacon or sausage)

1/2 - 2/3 cups grated cheese

2 eggs

Optional veggies (spinach, peppers, onions, mushrooms, etc.)

Preheat oven to 350F

Place 2 pieces of foil on a work surface and spray with oil.

Place tortilla on foil. Place ham in the middle of the tortilla, making sure you arrange it so it is flat, not a mound (harder to keep egg in place). Even better, create a shallow crater shape using off ham cuts and shavings.

Place cheese in the middle of the ham, leaving a well and reserving a little bit for later.  Add veggies if using.

Working quickly (one pocket at a time), crack an egg into the well, pop the yolk, sprinkle with reserved cheese.

Fold the bottom and top edges in, then the left and right side to form a package. Then wrap in foil. DO NOT TURN UPSIDE DOWN!!! (Egg will leak).

          ***if you like scrambled eggs better than whole egg, just scramble it first.

Place on baking tray.

Bake for 25 minutes.

Unwrap immediately (otherwise will sweat and lose crispiness). Serve hot!

BANITSA (2 sizes)

Serves 6

2 eggs

7oz plain Greek yogurt

7oz crumbled feta

1/2 tsp baking soda

8 sheets phyllo

1/2 stick melted butter

Mix first 4 ingredients.

Take 1 sheet phyllo and brush with butter.

Put 1/4 cup egg mix along the long edge of dough. Roll up cinnamon roll style.

Then roll up like a snail and put in center of 9” pan (I used springform).

Repeat with each sheet dough as above except instead of rolling like a snail, wrap your egg filled tube around your “snail”.

Brush the remaining butter on top of the whole pan.

Bake at 350 degrees for 30-35 minutes.

Cool 15 minutes before slicing.

********

Serves 12

3 eggs

10oz plain greek yogurt

10oz crumbled fetta

3/4 tsp baking soda

20 sheets phyllo

6 TBL melted butter

Follow directions above but use a 13" round pan or 9x13 baking dish.