egg roll in a bowl

egg roll in a bowl
6 servings | 
2 tbsps sesame oil
6 green onions, sliced, green and white parts divided
1/2 onion, diced
5 cloves garlic, minced
1 lb ground pork
1 tsp fresh, grated ginger 
3 tbsps sriracha
16 oz bag of cole slaw mix
3 tbsps soy sauce
1 tbsp rice wine vinegar
1/4 tsp pepper
salt to taste
sesame seeds
1/4 cup mayonnaise

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Directions:
Heat sesame oil in large skillet to medium heat.
Add white parts of green onions, diced onion, & garlic. Saute, stirring frequently until onion is soft.
Add pork, ginger, and 1 tbsp of sriracha and cook until pork is browned, broken up, and cooked through.
Add coleslaw mix, soy sauce, vinegar, pepper and salt.
Cook until cabbage in tender.
Meanwhile, in a small bowl mix together the mayonnaise and sriracha, add a pinch of salt to taste.
Serve mixture in bowls, with garnish of sesame seeds, the green parts of the green onions, and sriracha mayo sauce. 

mushroom parmentier

mushroom parmentier
4 servings | 216 calories | 6g fat / 24g carbs / 22g protein
2 lbs mushrooms, sliced
1/2 tbsp butter butter
2 tbsp olive oil
1 large sweet onion, chopped
3 cloves garlic, minced
1/2 cup red wine
1/2 vegetable stock
1 tbsp fresh thyme, chopped
Salt and pepper to taste

cheese potato top (if not using left over potatoes
1/5 lbs red potatoes, cooked and mashed with skins
1/2 cup cream cheese
1 cup shredded cheese
Salt and pepper to taste


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Directions:
Pre-heat oven to 425 degrees.
Heat the butter and 1 tbsp of the olive oil and saute the mushrooms until cooked. Remove from the pan.
Heat the other tbsp of olive olive and saute the onion until soft.
Add the garlic for 1 minute.
Deglaze with the wine and reduce to no more than a spoonful.
Add the stock, thyme and mushrooms, season with salt and pepper and cook until the stock has reduced by half.
Spoon the mixture into a casserole dish.
Mash the potatoes with the cream cheese until desired consistency (I like mine a little chunky). Season with salt and pepper.
Stir in the shredded cheese.
Distribute evenly over the mushroom mixture, and smooth with the back of the spoon.
Bake until bubbling hot and golden on top, about 15 minutes.


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spicy cheesy baked potatoes

spicy cheesy baked potatoes

6 servings | 216 calories | 6g fat / 24g carbs / 22g protein
3 lbs red potatoes, washed and diced with peel on
1 cup of sour cream or cream cheese or ranch
1 small sweet onion, diced
1.5 cups shredded cheese
2 tsp cayenne
1 tsp smoked paprika
Salt and pepper to taste

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Directions:
Pre-heat oven to 350 degrees.
Boil potatoes in large pot for 10 minutes.
Drain well.
Put potatoes back in pot, add the onion, sour cream/cream cheese/ranch, 1 cup of shredded cheese, cayenne, paprika, and salt and pepper.
Mix well together.
Place mixture in greased casserole dish, top with remainder of the shredded cheese.
Bake for 10 minutes, until cheese is golden and melted.

*this goes well with a good steak and some asparagus for dinner

bolognese sauce

bolognese pasta sauce
6 servings | 216 calories | 6g fat / 24g carbs / 22g protein
1 tbsp olive oil
1 sweet onion, rough chopped
1 large carrot, shredded
6 cloves garlic
1 lb lean ground beef
15 fl oz tomato sauce
16 oz sliced mushrooms
3 tbsps fresh thyme
28oz whole San Marzano tomatoes
Salt and pepper to taste

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Directions:
Heat oil in large pot. 

Add chopped onion, stir until sweaty and translucent. 

Add shredded carrot, stir around until cooked. 

Add garlic, stir until fragrant. 

Add ground beef and stab/stir until completely broken up and browned. 

Add tomatoes, tomato sauce, thyme, mushrooms and salt and pepper. 

Cook for 1 hour or more. 

Serve with whole wheat linguine, garnish with freshly shaved parmigiano reggiano. 

*I learned how to make this from my friend, Annaliese.

enchilada casserole

enchilada casserole
8 servings | 424 calories | 18g fat / 36g carbs / 30g protein
batch of enchilada sauce
16 small corn tortillas
1 rotisserie chicken
1 onion, chopped
8oz diced green chilis
1/2 green bell pepper, chopped
8oz whole kernel corn
15oz whole black beans
2 cups shredded cheese (I mean.... tbh I probably use closer to 4 cups)

Optional to make it spicy -- 1 can of chipotle peppers in adobo sauce

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Directions:
Preheat oven to 375 degrees
Remove and shred the meat from the rotisserie chicken (use the bones for soup another day!!!)
In a bowl mix the chicken, onion, chilis, peppers, corn, and beans
In a 9 x 13 inch pan, layer tortillas, filling, cheese and sauce. Repeat until out of filling (Mine is usually 3 layers)
The last layer should be tortillas, sauce, then cheese.
Bake for 20 min covered with aluminum foil
Uncover, bake for an additional 15 minutes until golden and bubbly

lactation cookies

lactation cookies 

36 cookies | 178 calories | 8g fat / 22g carbs / 5g protein

3 cups of rolled oats
1 cup oat flour
1 cup Quest all purpose unflavored protein powder
1.5 cup of brown sugar
1 cup of chocolate chips (half dark chocolate half semi-sweet, Ghirardelli brand IT MATTERS)
1 cup of butter softened (half unsalted and the other half salted)
2 eggs
4 tbsp of water
4 tbsp of brewers yeast
2 tbsp of flaxseed meal
1 tbsp of vanilla extract
1 tsp of salt
1.5 tsp of cinnamon
1/2 tsp of baking soda

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Directions:

Mix the flaxseed meal with water in a small bowl and let sit for 5 minutes.
Using a mixer, mix together the butter, sugar, brown sugar, vanilla and eggs. Mix until well-blended.
Add in flaxseed and mix until well combined.
In a separate bowl, combine flour, baking soda, cinnamon, salt and brewer’s yeast. Mix well and add to butter mixture.
 Stir in oats and chocolate chunks. Mix until well combined.
Use a spoon to scoop out cookies and place on a cookie sheet. Bake at 350 degrees for 14-15 minutes or until slightly browned on the top.
Makes 2-3 dozen

mushroom spinach stroganoff // crockpot

Mushroom Spinach Stroganoff
6 servings 

1 tablespoon butter
10oz baby portobello mushrooms; quartered
12oz white mushrooms; quartered
1 medium onion; diced
2 cloves of garlic; minced
1/2 cup broth (vegetable, chicken or beef)
8oz sour cream (1 cup)
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
1.5 teaspoons paprika
8oz cream cheese
2.5oz fresh baby spinach (about 4 cups)
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Serve with:
fresh tarragon
whole wheat egg noodles

Directions:
Combine all ingredients except spinach and cream cheese in a freezer bag, freeze.
In the morning, put in crockpot, cook on low for 7.5 hours.
Add cream cheese and spinach
Cook on “low” for 1/2 hour or until everything is heated through and spinach is wilted.