NO-BAKE HEALTHY BREAKFAST COOKIES

 NO-BAKE HEALTHY BREAKFAST COOKIES

INGREDIENTS

• 1/2 cup creamy peanut butter
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• 1/2 cup Rice Krispies cereal
• 1/4 cup oat flour or flax seeds (blend up regular oats in the blender-- See Note 2)
• 1/2 cup old-fashioned oats (dry) (not quick or steel-cut oats)

 

INSTRUCTIONS

1.             COMBINE: In a large bowl, combine the peanut butter, honey, vanilla, and salt. Microwave for 20-30 seconds and stir until thoroughly combined. In that same bowl, add in the Rice Krispie cereal, flaxseed (or oat flour), and old-fashioned oats. Stir together until completely combined. It may be tricky to stir at first; keep working at it until it comes together. If it seems to be too wet, add a touch more oat flour and if it happens to be too dry, add a touch more peanut butter and/or honey.

2.             FORM BALLS: Using a cookie scoop that is 1-1/2 tablespoons (about the size of a golf ball), tightly scoop out and compress the mixture. Release the cookie onto a parchment paper-lined sheet pan. Repeat with all the mixture. Once you've got tight balls of the mixture, take one ball at a time and gently flatten the ball in your hands to create a cookie shape. Repeat with the remaining balls.

3.             OPTIONAL CHOCOLATE DRIZZLE: If desired, melt 3 tablespoons of chocolate chips in the microwave until smooth and melted. I microwave in bursts of 10 seconds, stirring in between each burst for 10 seconds until chocolate is melted. Use a spatula to scrape the melted chocolate in a small plastic bag and cut a small hole in the tip of the bag. Drizzle the chocolate across the cookies and let the chocolate harden.

4.             STORAGE: Store cookies in an airtight container for 4-5 days (I keep mine in the fridge) or freeze for up to 3 months

 

https://www.chelseasmessyapron.com/no-bake-healthy-breakfast-cookies/

Garlic Butter Creamed Spinach Salmon

 Garlic Butter Creamed Spinach Salmon

Ingredients

·         4 salmon filets, skin on or off (your preference)

·         kosher salt and black pepper

·         2 tablespoons extra virgin olive oil

·         2 tablespoons salted butter

·         1 small shallot, thinly sliced

·         3 cloves garlic, minced or grated

·         1/2 teaspoon crushed red pepper flakes

·         1 cup canned full-fat coconut milk, or heavy cream

·         2 ounces cream cheese, cubed

·         1/2 cup grated parmesan cheese

·         4 cups fresh baby spinach, chopped thin

·         juice from 1 lemon

·         2 tablespoons chopped fresh parsley

·         1 tablespoon chopped fresh chives, plus more for serving

Instructions

·         1. Season the salmon all over with salt and pepper. 

2. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the salmon, skin side down and cook for 2-3 minutes, until the salmon is crisp. Gently flip, and continue cooking the salmon for another 2-3 minutes, or until the salmon is cooked to your liking. Remove from the skillet. If desired, peel away the skin and discard. 

3. To the same skillet, add the butter, shallots, and garlic and cook until the garlic is fragrant, about 2 minutes. Add the crushed red pepper flakes, coconut milk, and cream cheese. Season the sauce with salt and pepper. Bring to a simmer over medium heat, stirring constantly until smooth and creamy. Add the parmesan, and spinach and cook until the spinach is wilted, about 3-5 minutes. Stir in the lemon juice, parsley, and chives. Remove from the heat and slide the salmon back into the sauce. 

4. To serve plate each piece of salmon, then spoon the sauce over top. Serve with additional herbs. 

 https://www.halfbakedharvest.com/garlic-butter-creamed-spinach-salmon/

Macaroni Fruit Salad

Macaroni Fruit Salad

Ingredients

• 1 1/2 cups mayonnaise
• 1/4 cup cider vinegar
• 1 Tablespoon granulated sugar
• 1/2 teaspoon salt
• 1 cup macaroni noodles , uncooked
• 1 pound cooked chicken , chopped (or use rotisserie chicken)
• 2 Tablespoons onions , grated
• 2 cups grapes , halved
• 1 cup celery , chopped
• 1 large red apple , diced

Instructions

1.                   Cook macaroni noodles according to package instructions. Drain and rinse with cold water. Set aside.

2.                   In a small bowl mix together mayonnaise, cider vinegar, sugar, and salt. Stir well to combine.

3.                   In a large mixing bowl add remaining ingredients, including cooked macaroni noodles. 

4.                   Pour sauce over top and toss to combine. Refrigerate at least 1 hour before serving.

 

Clam Chowder

Clam Chowder

• 6 strips thick-cut bacon, can sub salt pork
• 2 tablespoons butter
• 1 medium yellow onion, diced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 1 teaspoon hot sauce, or ½ tsp tabasco sauce
• 1 teaspoon Worcestershire sauce
• 1/3 cup flour
• 3 cups chicken broth
• 3 cups Half and Half
• 2 chicken bouillon cube
• 1 bay leaf
• 1 ¼ lbs. potatoes, see notes
• 3 (6.5 oz. cans) chopped clams, juices reserved

• ½ teaspoon EACH: dried oregano, dried parsley
• ¼ teaspoon EACH: dried thyme, salt
• 1/8 teaspoon EACH: smoked paprika, pepper

Cook the bacon in a 4.5-quart soup pot slowly over low heat. (I cut my bacon in half, it’s easier to fit it in the pan and have it cook evenly.) While the bacon cooks, measure out remaining ingredients. Once the bacon is cooked, set aside on a paper towel lined plate. Chop once cooled and reserve 2 tablespoons of bacon drippings.

Wipe any dark spots from the pot but leave as much bacon remnants as you can, as that will add flavor to the soup. Add reserved bacon drippings and butter to the pot over medium heat and use a silicone spatula to “clean” the bottom and sides of the pot. Add the diced onions and celery. Toss to coat and soften for 5-6 minutes. Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute.

Add the flour and cook for 2 minutes stirring continuously, until the raw flour smell is gone. Add the chicken broth in small splashes, stirring continuously, and wiping the pan “clean” again as you do so. Add the half and half . Stir in the chicken bouillon- and add the bay leaf. Add the juice from the canned clams to the soup, but don’t add the clams yet. Bring the soup to a gentle boil, then reduce to a simmer, so that it’s just gently bubbling. Simmer for 20 minutes, partially covered. Stir occasionally as it cooks.

Peel and dice the potatoes and add them to the soup. Bring back to a very gentle bubble and let the potatoes cook through for 20-25 minutes, until fork tender. Reduce heat to low. Stir in the clams and let them heat through, about 5 minutes. Remove bay leaf. Garnish with chopped bacon.

 

https://thecozycook.com/clam-chowder-recipe/