Hawaiian Sliders Recipe

Sliders are the perfect party food, and they’re super simple to make!

Ingredients:

• 2-2oz packets ham
• 1 4oz block of cheese
• 1 package Hawaiian buns
• 1/2 cup butter
• 1 Tablespoon minced garlic
• 1 Tablespoon Worcestershire sauce
• 1/2 can pineapple slices (optional. I didn't do this when i made them)

Directions:

1. Preheat the oven to 350°F.
2. Slice the Hawaiian buns in half as a sheet.
3. Layer the ham, cheese, pineapple, and then the top half of the buns.
4. In a small saucepan, melt the butter with the garlic and Worcestershire sauce.
5. Pour the butter mixture over the buns.
6. Cover the sliders with tinfoil and bake 30-40 minutes until butter is fully absorbed.

Glowing Green Goddess Smoothies!

2-3 servings per packet
Ingredients in each packet(adjust to your liking):
1/2 cup fresh green grapes
1/2 small banana, chopped
1/2 kiwi, chopped
3 pieces honeydew melon
1.5 or 2 cups fresh baby spinach.
1/2 cup baby kale.
A few fresh mint leaves (as desired)
Add ingredients to a ziploc, or reusable container.
Place in freezer.
Be sure to make at least a weeks worth!
.
Pull one package out of the freezer, place in blender, and
Add:
1 cup unsweetened coconut/ almond milk, or water until desired consistency is achieved
1/2 cup ice cubes, optional .
Blend until desired consistency.
Serves 2-3

Oatmeal Jars are so convenient & versatile for busy mornings!

Oatmeal Jars are so convenient & versatile for busy mornings!

Simply fill with HOT milk or water…finish getting ready for the day….grab & GO!
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Prep ahead:

Use Pint glass canning jars to ensure that you will have room for your liquid & stirring.

The photo shows 1/2 pint jars that were assembled for my children using smaller 1/3 cup portions of rolled oats.
■  Add 1/2 cup dry rolled/old fashioned oats to the bottom of the glass jar. (note: this method will NOT work with steel-cut oats)
■  Add your favorite flavor combos.
■  Seal tightly, and store in the pantry until ready to use. (For freshest flavor use within 10 days)

Prepping “Instant” Oatmeal Jars

When ready to SERVE:
■  Pour 1 cup BOILING HOT water, or milk (unsweetened almond, coconut, or cashew milk are favs at our house) into each jar. (note:  These jars can handle the heat because they are made for canning & high heat)
■  Let sit for 10-20 minutes(depending on the consistency you like), while you finish your morning routine.
■  Grab a spoon, and enjoy on-the-GO!

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Endless Flavor Combinations!:

■  Apples & Cinnamon
(1/4 cup freeze Dried Apples, 1/4 tsp Cinnamon, pinch of granulated stevia, or granulated sweetener of choice) .
■ Raspberries & Dark Chocolate or Cacao Nibs
(1/4 cup freeze dried Raspberries & 2 Tbsp dark chocolate chips or nibs) .
■ Monkey Mix
(1/4 cup freeze dried banana chips, 1 Tbsp coconut flakes, 1 Tbsp dark chocolate chips or nibs) .
■ Triple Berry
(1/4 cup freeze dried triple berry mix & a pinch of granulated stevia, or granulated sweetener of choice) .
■ Blueberries & Cream
(1/4 cup freeze dried blueberries, a pinch of powdered vanilla (huge health benefits in powdered compared to liquid extract), & a pinch of granulated stevia or granulated sweetener of choice) .
■ Peaches & Cream
(1/4 cup freeze dried peaches, pinch of powdered vanilla (huge health benefits in powdered compared to liquid extract), & a pinch of granulated stevia, or granulated sweetener of choice) .
■  Strawberry & Banana
(2 Tbsp freeze dried strawberries, 2 Tbsp freeze dried banana & a pinch of granulated stevia, or granulated sweetener of choice) .
■ Try adding your favorite chopped nuts, or a 1/2 scoop of protein powder to any of these varieties.

Crispy Garlic Chicken and Zucchini

Crispy Garlic Chicken and Zucchini
Makes 3-4 servings
Ingredients:
2 Chicken Breasts, sliced in half in length
3 Tbsps avocado oil, or extra virgin olive oil
1/3 cup almond meal
4 Tbsps extra virgin olive oil
2 Tbsps grated parmesan
3 medium zucchini, chopped bite size
2 garlic cloves, minced
2 free range eggs
Sea salt and pepper, to taste
Instructions:
To make the chicken: In a shallow dish whisk the 2 eggs with a pinch of sea salt and pepper. In another dish, add the almond meal, 1/2 tsp sea salt and fresh ground pepper.
Preheat a large skillet and drizzle with 2 Tbsps of oil. Dip the chicken in the egg mixture, then coat it with the almond meal and place it in the skillet. Cook on each side for about 4 minutes until the outside is crispy and the chicken is cooked throug. Set aside.
Add 2 Tablespoons of oil back to the skillet and sauté the minced garlic for just a minute. Add the zucchini to the skillet and sauté until just tender. Season with salt and pepper to taste and add the parmesan. Add the chicken back to the skillet and heat for a minute or so.
Serve immediately

Sweet Cherry Almond Freeze

 

1 cup milk of choice
1/4 cup Greek yogurt or cottage cheese
1 cup frozen pitted dark sweet cherries
1/2 serving vanilla protein powder
1 Tbs. almond butter
1 dropper vanilla stevia drops
1/2 tsp. Almond extract
6-8 ice cubes
1. Place all ingredients in a blender. Blend on high until smooth. Enjoy!

Roasted Sweet Potatoes

1. Preheat oven to 425 degrees.
2. Wash and cube sweet potatoes. Place in a single layer on a baking sheet lined with parchment paper. Spray tops with cooking spray {I use Spectrum Coconut Spray Oil}. I sprinkled this batch liberally with Grill Mates Chipotle & Roasted Garlic seasoning + sea salt.
3. Bake 20 minutes. Flip. Bake an additional 15 minutes. They should be golden brown and crispy on the outside, soft in the middle 😋
If you have extra, store in the fridge and use for a quick complex carb in your breakfast, lunch or dinner!

Greek Zucchini Salad

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  Makes 6 side servings
  6 oz. grilled chicken, chopped
  4 zucchini squash, spiralized
  1 cup cherry tomatoes, halved
  1 can large pitted olives
  1/4 cup feta cheese
  Pinch of fresh basil, chopped
  Fresh Lemon Dressing:
  2 Tbs. avocado oil
  Juice from 1 lemon
  1/2 tsp. garlic, minced
  Dash sea salt
  Dash black pepper
  1. Using the smallest blade attachment on your spiralizer, spin zucchini creating "zoodles". Place in a large bowl. Add chicken, tomatoes, olives, cheese & basil. Set aside.
  2. Blend together all dressing ingredients. Pour over salad and mix well. Add extra salt & pepper to taste. Enjoy cold.

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Threaded Spaghetti Hot Dog Bites

So you've probably seen this on Pinterest like I did. 
But tonight I decided to try it. It was fun and tasted really yummy! It's self explanatory, but I'm posting it anyway :)

Ingredients
Hot Dogs
Spaghetti Noodles
Spaghetti Sauce


Directions
Slice up hot dogs.
Break a bunch of Spaghetti Noodles in half.
Poke 5 noodles through each slice of hot dog.
Boil hot dog/spaghetti on stove for 8 minutes (or how ever long you want depending on how soft you want your spaghetti).
Drain
Pour spaghetti sauce over hot dogs/noodles.


Bon Appétit! 

Homemade Hawaiian Haystacks

We made these for dinner a little while ago with Mike and Jenna and they were delicious. I love Hawaiin Haystacks and i love how easy they are but i forget about them a lot. I usually just use cream of chicken soup for the sauce but i found this recipe for ones with a homemade chicken gravy and it was SO yummy. So i wanted to share it in case you forgot about Hawaiian haystacks too.

Homemade Hawaiian Haystacks
From 
“Picky Palate”

Chicken gravy sauce:

8 tablespoons (1 stick) unsalted butter

1/2 c all purpose flour

1 t kosher salt

1/2 c sour cream

1/4 t freshly ground black pepper

32 oz. reduced sodium chicken broth

2 t dry Ranch Dressing seasoning packet

1/4 t garlic salt

2 c cooked shredded chicken breast

Steamed rice

Toppings options:

Chow Mein Crispy Noodles

sliced green onions

black olives

pineapple

dried cranberries

almonds

tomatoes

diced bell pepper

shredded cheese

-Place butter into a large saucepan over medium heat, stirring to melt. Slowly whisk in flour, salt and pepper until smooth and thick, for 1-2 minutes. Slowly whisk in chicken broth until smooth. Increase heat to high whisking until thick, about 2 minutes. Add sour cream, Ranch seasoning, garlic salt, and cooked chicken breast. Stir and season accordingly. You may prefer additional, salt, pepper and garlic salt. You can make this ahead of time and transfer to the crock pot and kept it on low all day until dinner, or serve it immediately.

-Place rice on serving plates and top with chicken gravy. Have toppings at the table and top with whatever you like! Have fun!







original recipe found here: http://picky-palate.com/2012/04/01/homemade-hawaiian-haystacks/

Easy Mexican Casserole

2 C Tortillas Chips (crushed)
2 C uncooked rice
1 can diced green chilies
1 pound ground beef
1 teaspoon salt
1/4 teaspoon ground black pepper
1 can black beans
1 can corn
1 can green enchiladas sauce
1 cup shredded mexican blend cheese

Preheat oven to 375. In a 13x9 greased pan layer 1 cup of crushed tortillas chips.

Over stove top prepare rice as directed on back of bag.  Once cooked mix in diced green chilies.  In a pan brown hamburger meat. Once cooked at salt and pepper.

In 13x9 pan layer 1 Cup crushed tortillas chips, rice with green chilies, black beans, corn, ground beef, green enchiladas sauce and rest of tortillas chips.

Cover and bake for 20 mins in oven.  Bring out and remove cover and layer with cheese.  Turn oven to broil and put back in oven until cheese is cooked (about 3-5 mins)

*I also have made this in the crock pot and it taste delicious, but is just not quite as crunchy.