Sourdough Discard Crackers

1 Tablespoon of butter 

100 g starter

Sprinkle with seasoning (I used Sarah's garlic bread seasoning)

Bake at 350 for 30-40 min

Savory Butternut Squash Side Dish

 Savory Butternut Squash Side Dish

1 Small Butternut Squash

1 lb. of Brussels Sprouts 

2 Tablespoons Olive Oil 

1/2 teaspoons nutmeg

1/2 teaspoons cinnamon 

2 Tablespoons butter

2 Tablespoons maple syrup 

1 teaspoon soy sauce

1/3 cup of pecans

1/4 cup of dried cranberries

Air Fryer set to 390 degrees

In a bowl toss butternut squash, Brussels sprouts, olive oil, cinnamon, and nutmeg. Toss in the Air Fryer for 10 min stirring halfway through. Veggies should be tender but crisp when done.

In a frying pan melt butter and then add maple syrup, sauce, pecans and dried cranberries. When fully coated pour over the veggie mix and serve.

Creamy Cilantro Salad Dressing (Cafe Rio Copy Cat)

Ingredients:

1 envelope buttermilk ranch dressing

1 cup mayo (use real mayonnaise, miracle whip changes the taste)

1 cup milk

1/2 bunch cilantro

2 tomatillos

1/2 serrano pepper with seeds removed

Blend in blender, let sit to thicken.  Dressing continues to get hotter when it is stored in the fridge. 

I found a comparable cilantro dressing because sometimes the store is out of tomatillos and/or Serrano peppers.

Cilantro Lime Dressing

3 tablespoons Ranch Dressing Mix

1 cup mayonnaise (Greek yogurt or sour cream also work)

1/2 cup milk

1/2 cup fresh cilantro

1/4 cup salsa verde

1/2 jalapeño, (remove seeds for mild heat)

1 clove garlic

2 tablespoons fresh lime juice

1. Combine all ingredients in a blender and puree until smooth.

2. Place in the fridge for at least 1 hour before serving to let it thicken.

3. Drizzle over salads, tacos, or use as a dipping sauce for taquitos.

Coconutty Cinnamon Oat Bites - Protein Balls

1/2 cup all-natural peanut butter

1/2 cup all-natural almond butter

1/2 cup honey

1 scoop vanilla protein powder

1 tsp. vanilla extract

pinch of sea salt

1 - 1/4 cups Cinnamon Oat 'Kodiak Cakes' mix

1/3 cup unsweetened, shredded coconut

1. Mix nut butters, honey, protein powder, vanilla and salt together.  Mix in kodiak cake and coconut.

2. Using a small cookie scoop, scoop into balls and store in the fridge or freezer.  Enjoy.

*Makes 32 Bites

100 cals/10C/5F/4P

Hash Brown Casserole

I remember the first dinner we had over at Jalene's house she served this as a side dish.  Now I look forward to this casserole every holiday dinner!

1 32 oz. pkg. frozen southern style hash browns (thawed)
1/2 cup butter
1can cream of chicken soup
1 8 oz. carton of sour cream
1/2 onion chopped (can use dry minced onion instead)
12 oz. shredded cheese
2 cups corn flake crumbs

Spread potatoes evenly in a 13 x 9 pan.  In a saucepan melt the butter, then add the soup, sour cream, onion, and cheese.  Mix well.  Pour over the potatoes.  Top with corn flake crumbs.  Bake uncovered at 350 degrees for 45 minutes or until bubbling in the center.  Serves 12.

Lemon Garlic Chicken & Ranch Roasted Potatoes

So I'm back on the weight watcher train again!  And so I present an awesome weight watcher meal:

Both of which I found on this website!

Lemon Garlic Chicken (Crock Pot)

8 boneless, skinless, chicken breasts

10 garlic cloves, finely chopped or minced

2 yellow onions, chopped (sometimes substitute 1 1/2 tbsp of dried onion)

2 cups fat free, low sodium chicken broth

1/4 cup lemon pepper seasoning

4 tbsp paprika

1 tbsp parsley flakes

1 tbsp kosher salt

1 tsp lemon zest

Rinse chicken and pat dry.  Mix together lemon pepper seasoning, paprika and salt.  Coat the chicken wit the spice mixture.  Place the coated chicken in the crock pot and cover with the fat free broth, garlic cloves, parsley, onions, and lemon zest.  Cook on low heat for about 3-4 hours (or until done).

Serves: 8, 3 pt.s per serving

Ranch Roasted Red Potatoes

12oz red potatoes, washed and quartered

1 packet Ranch Dressing dry mix

non fat, olive oil cooking spray

1 tsp salt

Preheat oven to 425 degrees.  In a large bowl add potatoes and spray lightly with the cooking spray.  Then, add in the Ranch mix and salt, and toss well to coat each potato piece evenly.  Spray a baking sheet wit nonstick cooking spray and spread out potatoes evenly on sheet.  Bake in oven until potatoes are cooked through, and edges start to turn brown, approximately 20-25 minutes. 

Serves: 4, 3 pt.s per serving

Italian Salsa

So salsa...I'm kinda intimidated by making homemade salsa.  This is the one and only recipe I attempted and it was so easy and super yummy.  I may just attempt more salsa recipes...maybe.

I got this one from my friend Natalie.  She made it for one of our girl get togethers and everybody loved it!  It's made its rounds with all of us ever since she handed over the recipe.  

2 cans rotel tomatoes with green chilis

3 diced avocados (I do 4)

1 small white onion, diced

1 can white corn, drained (I substituted yellow corn)

1 can black eyed peas, drained and rinsed

1 pkg Good Seasons italian dressing made up (I substitute water for the oil)

Combine all ingredients and serve with chips.  I think it's best when it marinates for a few hours, I will make it in the morning to have that evening.

*When using a homemade Italian mix: 3 tbsp mix, 1/4 cup vinegar, 1/2 water*

BBQ Baked Beans

I got this one from Saundra Lee (food network cheif), she all about making store bought food better.  This is by far my favorite way to fix BBQ Baked Beans.

Bacon (Thick)
2 Cans (large) Baked Beans
2 Tbl Tabsco
2 Tbl Honey
1/3 Cup Brown Sugar
1/2 Cup Katchup

Cut strips of bacon into pieces, use about half the package.  Fry in the bottom of pot.  Add all other ingredients and simmer 30-40 minutes.

easy peasy

Jalene's Fruit Salad

1 lg can fruit cocktail (I prefer the fruit cocktail with extra cherries)

1 lg can pineapple (tidbits)

1 can mandarin oranges

3 bananas

1 small instant lemon pudding

4 tblsp lemon juice

Drain canned fruit, stir in pudding (powder) and lemon juice.  Chill.  Cut and add bananas just before serving.

Hawaiian Macaroni Salad

I got this recipe from a ward luau we had it cold, with salad and teriacci chicken. I later made it a side to pulled pork sandwiches with tropical fruit. YUUMMM....

1 lb elbow macaroni
1 Tbl. spoon olive oil
1 1/2 Tbl. spoon salt (1 for the water and 1/2 for the salad)
1 can of tuna (drained)
1 tsp of pepper
1 minced stalk of celery (with leaves)
1 minced onion
1 finely shredded carrot
3 Tbl. spoon fresh parsley (2 tsp dried parsley)
2 cups Best Foods or Hellmans Mayo (brand makes a big difference)

* Cook pasta according to directions adding the salt and oil
*Mince and shred vegetables
* drain pasta in cold water twice
*mix pasta, tuna, salt, and pepper
*add veggies and parsley stir
* fold in mayo until well blended
* serve cold or warm (if chilled sometimes the pasta absorbs the mayo and it may need more)
( Make 4 recipes for x-large foil pan serves a side for about 60 people)

Cold Mac & Cheese Salad

From the kitchen of: Evalyn Olsen

2 boxes of mac& cheese (cooked as directed)
3 tomatoes
1 cucumber
1 green onion
1 small pkg of IMO (sour cream)

Cook mac and cheese by the directions on the box, Chill. Mix in sour cream and veggies. Serve chilled. Great for a pot luck or a BBQ.

Easy Potato Rolls

My mom has a potato roll recipe very similar to this. These are super soft and delicious! Plus I think home made rolls always make any meal better!!!

2/3 cup sugar

2/3 cup shortening

1 cup mashed potatoes (I will usually make a batch of potato pearls unless I have leftovers)

2 1/2 teaspoons salt

2 eggs

2 packages active dry yeast (1 Tbsp)

1 1/3 cups warm water (110 to 115 degrees), divided

6 to 6 1/2 cups all-purpose flour (if I have it on hand I like to use bread flour)

In large mixing bowl, cream sugar and shortening. Add potatoes, salt and eggs. In a small bowl, dissolve yeast in 2/3 cup warm water, add to creamed mixture. Beat in 2 cups flour and remaining water. Add enough flour to form a soft dough. Shape into a ball; do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; divide into thirds (I roll into a log and divide into 3 equal parts). Shape each portion into 15 balls and arrange in three greased 9-in round baking pans (I roll each third into a log and using a pizza cuter, cut the log into 15 equally portions).

Cover and let rise until doubled. about 30 minutes.

Bake at 375 degrees for 20-25 minutes (check on them a 15, darker pans cook in less time). Remove from pans to cool on wire racks.

*45 servings*

Our family will usually only eat 1 pan per meal, so after they've cooled I place the other two in two 1 gallon ziplock bags, fits perfect!