Sunday

Peanut Butter and Chocolate Overnight Oats

Breakfast in a mason jar!

Ingredients:
1 pint size or 8 ounce mason jar
½ cup unsweetened almond milk
2 tablespoons peanut butter and chocolate powder
2 teaspoons pure maple syrup
¼ teaspoon pure vanilla extract
½ cup rolled oats

In the mason jar mix together almond milk, peanut butter powder, and unsweetened cocoa. This takes about 30 seconds or a minute. Then whisk in maple syrup and vanilla.
Stir in rolled oats until all ingredients are combined.
Place lid securely on and store overnight in the refrigerator.

6pp

Blueberry Almond Overnight Oats

A breakfast in a half pint mason jar. Make it the night before. It will keep 2-3 days in the fridge.

Ingredients:
½ cup rolled oats
½ cup almond milk
1/3 cup frozen blueberries
⅛ teaspoon pure almond extract
⅛ teaspoon ground cinnamon
2 teaspoons pure maple syrup
small tiny pinch of salt


In a pint size glass mason jar add oats, almond milk, blueberries, almond extract, cinnamon, maple syrup, and salt. Stir until combine. Put lid on a store in the refrigerator overnight.

7pp

Thursday

Cucumber Noodle Salad

Ingredients:
10oz lo mein or spaghetti (I used whole wheat spaghetti)
1 large cucumber, cut to a medium dice
6 Tbs soy sauce
4.5 tsp rice wine vinegar
3 Tbs toasted sesame oil
3 Tbs natural peanut butter (like Adam's)
1 Tbs dark molasses
7oz thinly sliced Chinese sausage, lop chong. If you can't find this, you can substitute bacon.
1c chopped cilantro
1/2c sliced basil leaves
3c loosely packed salad greens
1/4c chopped roasted salted peanuts

Cook noodles until just tender. Drain, rinse well with cold water, and set aside.
Whisk together soy sauve, vinegar, peanut butter and molasses in a large bowl. Set aside.
Lightly brown sausage (or cook bacon). Drain on paper towels.
Add noodles to peanut butter sauce, tossing to coast, then add remaining ingredients.
Serve on a bed of salad greens garnished with peanuts.

From Sunset August 2014

Slow Cooker Italian Meatballs

This makes a ton of meatballs - about 40. Eat some and freeze the rest.

Ingredients:
½ cup milk
4 eggs
2 lbs ground beef
12 ounces bulk mild Italian sausage
1 ¼ cups Italian seasoned breadcrumbs (I used stuffing I had on hand)
¼ cup shredded Parmesan cheese
2 teaspoons salt
½ teaspoon pepper
¼ teaspoon garlic powder
6 cups of your preferred marinara which is also 2 (24 oz) jars if you're short on time

In a large bowl, whisk together milk and eggs until combined. Add ground beef, Italian sausage, breadcrumbs, Parmesan cheese, salt, pepper and garlic powder; stir with a wooden spoon or mix with your fingers until well combined.

Heat broiler to high; place an oven rack about 4 to 5 inches from the broiler. Lightly grease 2 baking sheets with cooking spray or oil. I used a cookie scoop to shape (about 40) 1.5-inch meatballs from the mixture; place on prepared baking sheets.

Broil meatballs 6 to 8 minutes, flipping halfway through, until browned. Transfer to a 6-quart slow cooker.
Top meatballs evenly with sauce. Cover and cook on low 4 to 5 hours in the slow cooker until meatballs are cooked through to an internal temperature of at least 160 degrees F.