Rice Krispie Treats with peanut butter and Cheerios

INGREDIENTS

3 Tablespoons unsalted butter
1 (10-oz.) package marshmallows
2 teaspoons vanilla extract
1/2 cup creamy peanut butter
6 cups Cheerios cereal
1/2 cup semisweet chocolate chips
INSTRUCTIONS

Coat a 13x9-inch baking pan with cooking spray.

Melt the butter in a large stockpot set over low heat. Once the butter has melted, add the marshmallows and cook, stirring, until the marshmallows have melted. Stir in the vanilla extract.

Remove the mixture from the heat and stir in the peanut butter then stir in the Cheerios until they are well coated. Transfer the mixture to the prepared pan, pressing it firmly into an even layer. Allow the treats to cool to room temperature.

Once the treats are completely cooled, melt the chocolate chips in the microwave or in a double-boiler. Transfer the melted chocolate to a sealable plastic bag then pipe it across the top of the treats. (Alternately, use a fork to splatter the chocolate across the top.) Allow the chocolate to cool then use a sharp knife to cut the treats into 12 squares. Serve immediately or store in an airtight container at room temperature.

White chicken chili

https://www.foodnetwork.com/recipes/patrick-and-gina-neely/white-chicken-chili-recipe-1922199

This can be salty so rinse those beans and don’t add salt until after the chicken broth goes in and you taste it. Super delicious!!!

Ingredients

2 (14.5-ounce) cans white beans

1 tablespoon canola oil

(Optional, I leave out) 1 medium jalapeno pepper, minced

2 medium poblano peppers, chopped

1 large onion, chopped

4 garlic cloves, minced

freshly ground black pepper to taste

1 tablespoon ground cumin

1 1/2 teaspoons ground coriander

1 teaspoon chili powder

3 cups chicken broth

2 limes, juiced, plus lime wedges, for serving

1 rotisserie chicken, skin removed and meat shredded. Or 1.5 lbs cooked chicken breast, diced/shredded/whatever

1/4 cup chopped cilantro leaves

Sour cream, for topping

Tortilla chips, coarsely crushed, for topping

Directions

1. Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
2. Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
3. After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.

Pork noodles with dragon sauce

I do like the budget bytes recipe but it’s very very salty! I blended it with a new one and I think it came out great! Kroger only has ground pork sometimes so today it’s a beef/pork mix.

Dan's version:

INGREDIENTS

DRAGON SAUCE
3 Tbsp chili garlic sauce
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup cold water mixed with 2 Tbsp cornstarch
 2 Tbsp each: peanut butter, rice vinegar or rice wine

PORK AND NOODLES
2 lb. ground pork or ground beef

8 oz. noodles (or more to taste, we don't eat much pasta)
1/4 c. fresh cilantro, chopped

1/2 cup unsalted peanuts, chopped
5 green onions, sliced

INSTRUCTIONS

1. Combine all the dragon sauce ingredients in a mason jar and shake until well combined.
2. Add the ground pork to a skillet and cook over medium heat until it is fully browned. Once browned, add the prepared dragon sauce and chopped peanuts. Allow the pork and peanuts to simmer in the sauce for another 5 minutes, or until the sauce has reduced by half.
3. While the pork is browning, begin boiling water for your noodles. Once boiling, add your noodles and cook according to the package directions. Drain the noodles in a colander.
4. Once the sauce has reduced and the noodles have drained, add the noodles & cilantro to the skillet and toss until everything is combined and coated in sauce. Top with sliced green onions and serve!
 

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https://www.budgetbytes.com/pork-peanut-dragon-noodles/#wprm-recipe-container-35818

INGREDIENTS

DRAGON SAUCE

1/4 cup chili garlic sauce
1/2 cup soy sauce
1/4 cup brown sugar

PORK AND NOODLES

1 lb. ground pork
6 oz. noodles
3 green onions, sliced
1/4 cup unsalted peanuts, chopped

INSTRUCTIONS

1. Combine the chili garlic sauce, soy sauce, and brown sugar in a bowl.
2. Add the ground pork to a skillet and cook over medium heat until it is fully browned*. Once browned, add the prepared dragon sauce and chopped peanuts. Allow the pork and peanuts to simmer in the sauce for another 5 minutes, or until the sauce has reduced by half.
3. While the pork is browning, begin boiling water for your noodles. Once boiling, add your noodles and cook according to the package directions. Drain the noodles in a colander.
4. Once the sauce has reduced and the noodles have drained, add the noodles to the skillet and toss until everything is combined and coated in sauce. Top with sliced green onions and serve!
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https://joyfoodsunshine.com/asian-chicken-lettuce-wraps/

Ingredients

• 1 lb ground chicken
• 1 TBS peanut oil
• ½ onion minced
• 1 cup red or green pepper diced
• 1 8 oz can water chestnuts drained and minced

For the Sauce:

• 3 TBS soy sauce*
• 3 TBS hoisin sauce**
• 1 TBS sesame oil
• 1 TBS rice vinegar
• 1 TBS peanut butter
• 1 TBS honey
• 2 tsp sweet chili sauce (Trader Joe’s!)
• ½ tsp garlic powder
• ¼ tsp powdered ginger

To serve

• ¼ cup peanuts crushed.
• Lettuce or your favorite Asian salad

Classic Meatloaf

https://www.thewholesomedish.com/the-best-classic-meatloaf/#wprm-recipe-container-7639


Ingredients
1 lb. 90% lean ground beef
1 cup dried bread crumbs
1/2 cup diced yellow onion
1/2 cup milk
1 large egg beaten
2 tbsp. ketchup
1 tbsp. Worcestershire sauce
1 tsp. dried parsley
1 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. ground black pepper

For the Topping:
1/4 cup ketchup
2 tbsp. brown sugar
1 tbsp. vinegar

Instructions
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, add the beef, bread crumbs, onion, milk, egg, 2 tablespoons ketchup, worcestershire sauce, parsley, salt, garlic powder, and pepper. Use your hands to mush and mix these ingredients together until well combined.*
Add the meat mixture to a loaf pan. Pat the meat down into an even layer.
In a small bowl, prepare the topping:
add 1/4 cup ketchup, the brown sugar, and vinegar.
Stir to combine. Pour the sauce on top of the meatloaf and spread it into an even layer.
Bake uncovered for 55 minutes.
Let the meatloaf rest for 8-10 minutes before serving (or it may fall apart).**

Notes
*Be sure to mix the meat really well.  This is a very moist meatloaf recipe so under mixing can cause the meatloaf to be too soft/mushy.
**I use two thin spatulas to remove the meatloaf from the pan and transfer it to a cutting board. You could also slice and serve the meatloaf directly from the loaf pan, or use parchment paper to line the pan for easy removal.

Slow cooker Italian sausage with sauce

https://www.allrecipes.com/recipe/70702/slow-cooker-sausage-with-sauce/?clickId=right%20rail0&internalSource=rr_feed_recipe_sb&referringId=73124%20referringContentType%3Drecipe

Ingredients
2 lbs fresh Italian sausage links
26 ounce jar spaghetti sauce
1 green bell pepper, seeded and sliced into strips
1 onion, sliced
(Or substitute frozen stir fry mix for the veggies)

Directions
Boil the sausages for 5-10 minutes to release excess grease
Place the Italian sausage links, spaghetti sauce, green pepper and onion into a slow cooker. Stir to coat everything in sauce.
Cover, and cook on Low for 6 hours. Serve on hoagie rolls or pasta with mozzarella or provolone

Keto stuffed bell peppers

Ingredients

1 red bell peppers
1 yellow bell peppers
2 green bell peppers
1.25 lbs ground beef, browned
1/4 onion, chopped
2 garlic cloves
1 10 ounce can Rotel
2 tbsp taco seasoning
2/3 cup beef broth
1/2 cup steamed riced cauliflower (I steam a 10 oz bag and use part of it)
1 1/2 cup Monterey Jack Cheese or Colby Monterey Jack

Instructions

Preheat oven to 350
Cut bell peppers in half horizontally and clean out the inside. Place face up on a greased 9x13 casserole dish and microwave for 5 minutes.
Add ground beef, chopped onion, and minced garlic to a skillet and cook until ground beef is browned. Drain.
Pop the steam bag of riced cauliflower in the microwave.
Add the Rotel, taco seasoning, beef broth, and 2/3 cup of riced cauliflower (save the rest for a different meal. You could add more, but my kids didn’t notice it was in the ground beef with this amount)
Bring taco mixture to a boil and simmer for 10 minutes uncovered on medium allowing the liquids to reduce and the sauce thickens. If the sauce hasn’t reduced after 10 minutes continue to simmer until it does.
Scoop the ground beef mixture into the bell peppers.
Sprinkle grated cheese on top.
Bake for 20 min in a 350-degree oven.

Almond flour muffins

From: https://www.wholesomeyum.com/recipes/keto-low-carb-paleo-blueberry-muffins-recipe-almond-flour/

INGREDIENTS

2 1/2 cup Blanched almond flour
1/2 cup Erythritol (or any granulated sweetener)
1 1/2 tsp Gluten-free baking powder
1/4 tsp Sea salt
1/3 cup Coconut oil (measured solid, then melted)
1/3 cup Unsweetened almond milk
3 large Eggs
1/2 tsp Vanilla extract
3/4 cup Blueberries

INSTRUCTIONS

Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 12 silicone or parchment paper muffin liners.
In a large bowl, stir together the almond flour, erythritol, baking powder and sea salt.
Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
Distribute the batter evenly among the muffin cups. Bake for about 20-25 minutes, until the top is golden and an inserted toothpick comes out clean.