Overnight blueberry French toast

INGREDIENTS

French Toast:
12 slices Texas toast bread (white bread sliced thick)
8 ounces whipped cream cheese, approximately 
1 cup fresh blueberries maybe a handful more...
12 large eggs
1/3 cup maple syrup
2 cups whole milk

Syrup:
1 cup sugar
1 cup water
2 Tablespoons cornstarch
1 cup fresh blueberries

INSTRUCTIONS

Spray a 9x13-inch pan with nonstick cooking spray.
Arrange 1/2 of the bread cubes in the bottom of the pan.
Spread cream cheese and blueberries over the bread cubes.
Top with remaining bread cubes.
Mix together eggs, milk, and syrup. Pour over bread cubes.
Spray a big piece of tin foil with cooking spray and cover the and cover
pan with the foil, sprayed side down. Let chill in refrigerator overnight.
Bake covered with foil at 350 degrees F for 30 minutes. Remove the
foil and bake for another 30 minutes or until fluffy and golden.
For the syrup, cook water, sugar, and cornstarch in a saucepan over
medium heat until slightly thickened.
Stir in blueberries and simmer for 10 minutes.
Serve over french toast.

Crockpot Meatballs

https://www.spendwithpennies.com/crockpot-meatballs/

Ingredients

Meatballs

• 1.5 lbs lean ground beef
• 1/3 cup Italian bread crumbs or crushed pork rinds or almond flour
• 1/4 cup onion finely diced
• 1 teaspoon Italian seasoning
• 1 egg
• 1/4 cup fresh chopped parsley or 2 tsp dried parsley 
• 1/4 cup parmesan cheese

Sauce

• 24 oz pasta sauce
• 2 cloves garlic
• 14 oz diced tomatoes canned

Instructions

1. Spray slow cooker with cooking spray.
2. Combine all meatball ingredients in a a bowl. Using a tablespoon, form 24 meatballs. Place uncooked meatballs in the bottom of the slow cooker.
3. Combine all sauce ingredients in a large bowl. Pour over meatballs and cook on high for 3-4 hours.
4. Serve over pasta.

Peach blueberry kale smoothie

INGREDIENTS

• 1/2 cup almond milk (can substitute with milk or apple juice)
• 1/2 cup plain Kefir
• 1 cup chopped kale
• 1/2 frozen banana 
• 1/2 cup frozen blueberries 
• One fresh banana
• Half a ripe peach
• 1/2 cup plain full fat yogurt

Cilantro Chili Chicken Thighs - Sheet Pan with Roasted Veggies

This recipe is adapted from Celby Richoux's Bacon & Butter Ketogenic cookbook, available at www.ketoresource.org

Ingredients
2 lb boneless skinless chicken thighs, cut into strips
2 cup fresh cilantro, chopped
4 Tbsp olive oil
1/2 cup red chili paste
4 Tbsp soy sauce
4 cloves garlic, minced
2 tsp fresh ginger, minced
2 tsp onion powder
1/2 tsp black pepper

Veggies: green beans, mushrooms, bell peppers, onions, plus 1/4 c olive oil and 2 Tbsp minced garlic

Instructions
- Preheat oven to 400 degrees, and line a sheet pan with foil
- In a small bowl, mix together olive oil, chili paste, soy sauce, garlic, ginger, onion powder, and black pepper
- In a medium bowl, add chicken, another dash of olive oil, and seasoning mixture from above. Stir to coat well. Put in refrigerator for 15+ minutes to marinate
- In a large bowl add green beans and mushrooms (or whatever veggies you choose), 1/4 cup olive oil, and minced garlic. Season with salt & garlic/onion powder to taste. Stir well to coat evenly
- Spray baking sheet with cooking spray, then dump veggies on, and spread out to form one layer.
- Place marinated chicken on top.
- Bake at 400 degrees for 40 minutes or until chicken is cooked through (cooking time will depend on how thick you cut your chicken).

Optional: At the end, broil the sheet pan with chicken and veggies on high for 2-3 minutes to brown and crisp up the edges a bit. Watch closely.
Enjoy!

Creamy Beef Rotini

Ingredients

• olive oil

• 1 small yellow onion, diced (about a cup)

• 1 pound lean ground beef

• 3 cloves garlic, minced

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1 teaspoon salt

• 1/2 teaspoon crushed red pepper

• 2 tablespoons flour

• 14 ounce can tomato sauce

• 1/2 cup beef broth

• 1/2 pound Rotini pasta

• 1/2 cup heavy cream

• 1 cup shredded sharp cheddar cheese

Instructions

1. 1. In a large, deep skillet heat the olive oil over medium heat. When the oil is hot, add in the diced onions and sauté for 5-6 minutes, until they begin to soften. 

1. 2. Add in the ground beef to the skillet and break the meat apart. Cook until no pink remains. Drain excess grease if desired, and return the to heat.

1. 3. With the heat still on medium, add in the garlic, basil, oregano, salt, red pepper, and flour. Cook for 1 minute, stirring constantly to coat.

1. 4. Add in the tomato sauce and broth and stir to combine. Bring to a boil and simmer for 15 minutes.

1. 5. While sauce is simmering, boil Rotini according to pasta directions. Drain.

1. 6. Add the cream and pasta to the sauce, stirring to combine. Add in the cheese and stir until melted.

1. 7. Garnish with parsley if desired and serve immediately.

https://cookiesandcups.com/creamy-beef-pasta-recipe/

Spaghetti squash pizza bowls

https://cookieandkate.com/spaghetti-squash-pizza-bowls-recipe/

INGREDIENTS

• 2 medium-to-large spaghetti squash (about 5.5 pounds total), or 3 small
• 4 teaspoons + 1 tablespoon extra-virgin olive oil, divided
• Salt
• Freshly ground black pepper
• 4 medium cloves garlic, pressed or minced
• 6 ounces (6 packed cups) baby spinach
• ⅔ cup (2 ounces) grated Parmesan cheese
• 2 cups marinara sauce (I used store-bought)
• 8 ounces (2 cups) grated part-skim mozzarella cheese
• Pepperoni

INSTRUCTIONS

1. To prepare the spaghetti squash, preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
2. Use a very sharp chef’s knife to cut off the tip-top and very bottom ends of each spaghetti squash. Stand the squash upright on a stable surface and carefully slice through it from top to bottom to divide it in half. Repeat with the other squash.
3. Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle the insides of each squash half with 1 teaspoon olive oil and rub it all over the inside. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet.
4. Bake for 40 to 60 minutes, until the cut sides are turning golden and the interiors are easily pierced through with a fork. Small squash will be done sooner than large squash, naturally! Leave the oven on for later.
5. Meanwhile, cook the spinach: In a large skillet over medium heat, warm 1 tablespoon olive oil. Add the garlic and sauté until fragrant, about 30 seconds to 1 minute. Add the spinach and cook, stirring often, until it’s wilted. Set aside.
6. Once the squash is done baking, fluff the interiors with a fork to make the insides spaghetti-like. Divide the spinach and Parmesan into the spaghetti squash and stir them into the squash. Season to taste with salt. Spread marinara sauce generously over each (feel free to eyeball this) and top with mozzarella. Add pepperoni.
7. Return the squash to the oven and bake for 20 minutes, or until the cheese is spotty brown. 

Red cabbage coleslaw

Super simple cold side dish for summer time. I leave out the raisins/cranberries and sugar, and often leave out the nuts too.

https://www.allrecipes.com/recipe/231542/red-cabbage-slaw/

Ingredients
1 small head red cabbage, thinly sliced and chopped
1/2 cup grated carrot (1-2 big ones, to your taste)
1/2 cup light mayonnaise
1/4 cup chopped walnuts (optional)
1 tablespoon milk, or more as needed
1 tablespoon apple cider vinegar

Mix everything together in a bowl and chill in the refrigerator, ideally for 4+ hours.