Homemade Peanut Butter and Homemade Almond Butter

 

Sorry I haven't posted in a while, we just got a new house so we have been pretty busy (pictures coming soon). The only reason I am doing this post is because I feel like I have just discovered the fountain of youth. I absolutely love peanut butter and a few months ago I discovered that Winco has this machine that grinds peanuts into fresh wholesome peanut butter right before your eyes. I was in love! Recently I have been having an inkling to home make everything under the sun to try to save money and live better. I decided to try to make peanut butter, since it can be pretty pricey, especially in the quantities we consume. That being said, it was so easy and so worth it! I don't think I'll ever go back. I hope you enjoy!

Ingredients
Dry roasted unsalted peanuts (I got them in the bulk section at Winco)
Splenda (or sugar if you prefer)
Pinch of salt (optional)

Directions

Pour peanuts into a food processor.

Process until slightly dry and grainy. 

Add Splenda or sugar to taste and a pinch of salt.

Continue to process. It will look dry, but as you process, the natural oils from the peanuts will be released and the mixture will start to smooth. 

For best results and to maintain freshness, store in the refrigerator. Enjoy!!!

Update: I also got adventurous and toasted almonds and made almond butter. It was delicious! It's simple just substitute almonds in the recipe above.

 

Spicy Pork, Eggplant, and Tofu Stir Fry

Total Time: 30 minutes
Serves: 4

Ingredients
1 large eggplant
olive oil
sesame oil
2 tsp. ground ginger
2 Tbsp. minced garlic
16 oz. pork, chopped into bite sized pieces(ground pork can also be used)
fresh ground pepper
1/2 cup soy sauce
2 Tbsp Splenda (or sugar)
2 Tbsp rice or white wine vinegar
3 tsp. red curry paste
4 tsp. corn starch
8 oz. extra firm tofu, chopped into cubes
1 package of frozen, shelled edamame
1/2 cup green onion, chopped

Directions

Wash eggplant and cut into 1/2 inch slices. Drizzle a large nonstick pan or wok with olive oil and sesame oil. Heat over medium high heat. Add eggplant and saute until tender, stirring frequently until browned and mostly cooked. Transfer eggplant to a paper towel to drain.

Add ginger and garlic to pan. Turn heat to medium. Add pork and cook until browned. 

Season with pepper. Add tofu and a splash of soy sauce, cook until tofu becomes colored.

Cook edamame according to package instructions.

Whisk together soy sauce, Splenda, vinegar, paste and corn starch in a small bowl.

Return eggplant to pan. Pour sauce over eggplant and pork mixture, stir to combine. Add edamame and top with green onions. Enjoy!!

This dish was so delicious!! Will definitely make again. 

Recipe adapted from: bigoven.com

Chilaquiles Casserole

Total time: 45 minutes
Serves: 10

Ingredients
1 Tbsp. canola oil
1 lb. lean ground turkey
1 medium onion, diced
1 medium zucchini, chopped
28 oz. (2 cans) black beans, drained and rinsed
5-7 Roma tomatoes, diced
1 (14 oz.) can corn, drained
2 tsp. ground cumin
2 tsp. chili powder
10 corn tortillas, quartered
1 can green enchilada sauce (red will work too, but I used green and it was delicious)
Shredded cheddar cheese

Directions

Preheat oven to 400 F and spray a large casserole dish with nonstick spray. Cook ground turkey and onions, until turkey is fully cooked. 

Add zucchini, corn, beans, tomatoes, chili powder and cumin, stirring until vegetables are heated through, about 3 minutes. 

 Scatter the tortilla pieces in the bottom of the casserole dish.

Layer with vegetable mixture enchilada sauce and cheese. 

 Repeat until all the vegetable mixture is gone, ending with the cheese layer.

Cover with foil, bake 15 minutes. Remove foil and bake an additional 10 minutes.

Enjoy!

Such a delicious dish, can hardly notice it's healthy. This will be a weekly staple for us :)

Recipe adapted from: http://www.eatingwell.com/recipes/chilaquiles_casserole.html

Pumpkin Angel Baby Cakes

Total time: 30 minutes
Makes: 30 baby cakes

Ingredients
1 box white angel food cake mix
1 Tbsp. all purpose flour
1 & 1/2 tsp. pumpkin pie spice (I made it by combining cinnamon, ground cloves, nutmeg and allspice)
3/4 cup pumpkin
1 cup cold water
cinnamon sugar

Topping
8 oz. Fat free whipped topping
cinnamon

Directions

Preheat oven to 375 F. Combine cake ingredients in an electric mixer. Beat on low for 30 seconds and medium for 1 minute.

Fill paper-lined muffin cups 3/4 of the way full.

Sprinkle with cinnamon sugar.

 Bake 12-20 minutes. Cool completely. 

Top with whipped topping and sprinkle with cinnamon.

Enjoy!! So light and fluffy!

Recipe adapted from: http://www.livebetteramerica.com/recipes/pumpkin-angel-food-cake-with-creamy-ginger-filling/b846620e-6aba-41ad-8ef1-7e964ddcbdf8

Caramelized Onion Mac N Cheese

Prep time: 55 minutes
Total Time: 1 hr 10 minutes
Serves: 6

Ingredients
2 large sweet onions, sliced thin
1 package penne rigate, whole wheat

Cheese sauce
1 Tbsp. margarine
1 Tbsp. all purpose flour
1/4 tsp. pepper
1/2 tsp. Dijon mustard
2 cups fat free milk
1/2 cup fat free sour cream
2 oz. Gruyere cheese, shredded (Swiss cheese will work too)

Topping
3 slices turkey bacon, crumbled
Dried basil

Directions

Heat a large skillet over medium heat, spray with nonstick spray. Add onions and cook uncovered 10 minutes, stirring every 3 minutes.

Reduce heat to medium low cook 35-40 minutes, stirring ever 5 minutes, until onions are a deep golden brown.

Heat oven to 400 F.

Meanwhile, cook and drain pasta. Spray a baking dish with cooking spray and pour pasta in. 

In a large saucepan make cheese sauce. Melt margarine over medium heat. Stir in flour, pepper and mustard with a wire whisk. Cook about 2 minutes, stirring constantly. Remove from heat and stir in milk. Heat to boiling and cook 1 minute, stirring constantly. Remove from heat and stir in caramelized onion and remaining cheese sauce ingredients.

Pour sauce over noodles, top with bacon and basil. 

Bake uncovered, 10 minutes.

Enjoy!

Recipe adapted from: http://www.livebetteramerica.com/recipes/bacon-and-caramelized-onion-mac-n-cheese/ab297af0-6928-4121-b827-4318fcc55651

Gyro Salad

Total time: 25 minutes
Serves: 6

Ingredients
Dressing:
1/2 cup nonfat Greek yogurt
1/2 cup nonfat sour cream
1/4 cup fat free milk
2 tsp. Greek seasoning

Salad:
1.5 lbs. boneless beef sirloin
1 Tbsp. canola oil
1 & 1/4 tsp. Greek seasoning
8 cups chopped romaine lettuce
1 medium cucumber thinly sliced
1 small red onion sliced thin
1 large tomato chopped

Directions

In a small bowl, combine all dressing ingredients. Refrigerate until ready to use.

Cut beef into strips. Heat oil in a large nonstick pan over medium high heat. Sprinkle beef with Greek seasoning and cook 5 minutes stirring occasionally until beef is browned. Drain.

Toss all ingredient together. Enjoy!

Very tangy and delicious! Love my Greek roots!

Recipe adapted from: http://www.livebetteramerica.com/recipes/gyro-salad/8a729668-6f9d-46b4-8d95-0296d73bd21e

 

Spicy Mexican Skillet Chicken

 

Total Time: 20 minutes
Serves: 4

Ingredients
2 tsp. chili powder
1/2 tsp cumin
1/2 tsp pepper
4 boneless skinless chicken breasts
nonstick spray
1 (15 oz.) can of black beans, drained and rinsed
1 (15 oz.) can of corn, drained
1/4 cup green salsa
1/4 cup red salsa
2 roma tomatoes, diced
chopped fresh cilantro

Directions

Mix chili powder, cumin and pepper. Sprinkle over both sides of chicken breasts. Heat a large skillet over medium high heat. Spray with nonstick spray and cook chicken breasts for 8 minutes, or until done, turning once. Remove chicken from pan and chop, return to pan. Combine the rest of the ingredients in the pan with the chicken. Simmer over low heat for 5-10 minutes. 

Garnish with cilantro.

Enjoy!!

Super easy to make and very flavorful!

Recipe adapted from: http://www.livebetteramerica.com/recipes/spicy-mexican-skillet-chicken/e9f356ad-1dc9-4ac1-b510-79c07314a0d7?WT.mc_id=taf_recipe_BC