Turkey Teriyaki Balls and Sauce

 

Turkey Meatballs:
1 pound ground turkey (94% lean)
1 large egg
¼ cup green onion, finely sliced
1 tbsp low sodium soy sauce
1/3 cup of panko bread crumbs
¾ tsp freshly grated ginger, very fine
1 tsp garlic powder
½ tsp onion powder
½ – 1 tsp salt
½ tsp ground black pepper
Mix All, then roll into balls

Teriyaki Sauce
3 tsp arrowroot starch, tapioca flour, or gluten-free cornstarch
½ cup cold water, divided
½ cup low-sodium soy sauce, use tamari or coconut aminos if gluten-free
1/3 cup fresh orange juice, juice from 1 – 2 oranges (or pineapple juice)
1 ½ tbsp rice vinegar
2 – 3 tbsp honey or maple syrup, based on your desired sweetness level
1 tsp sesame oil
1 ½ tsp fresh grated ginger, very fine (use fresh! I didn’t and it wasn’t good)
2 large garlic cloves, minced
1 tbsp sesame seeds (optional)
Instructions
Begin by dissolving the arrowroot starch in ¼ cup of cold water. Set this mixture aside.
In a medium-sized saucepan, combine the rest of the cold water, low-sodium soy sauce, fresh orange juice (or pineapple juice), rice vinegar, honey (or maple syrup), sesame oil, finely grated ginger, and minced garlic.
Place the saucepan on the stove and bring the mixture to a rapid boil.
Once the mixture is boiling, reduce the heat to a simmer on medium-low. Gradually whisk in the arrowroot starch water that you set aside earlier.
Simmer the sauce for 3-4 minutes, continually whisking until it thickens. Note that it will thicken more as it cools.
Stir in the sesame seeds (optional). Then, carefully taste the sauce and adjust the seasonings based on your preference.
Use the teriyaki sauce immediately or store it in the refrigerator for up to 5 days.

Greek Yogurt and BlueBerries

 1 C Blueberries(I like them frozen)

15g Vanila Protein Powder

150g Greek Yogurt (I like Vanilla)

Mix em! Yum!

Greek Yogurt PBFit Snack

 150g Greek Yogurt*

15g Protein Powder (Vanilla)

2 TB PBFit (or you can melt 2 Tbsp of your favorite nut butter)

1 tsp Sugar Free Chocolate Chips

-Milk for desired consistency 

Mix yogurt, protein powder and PBfit until well incorporated. Add milk to desired consistency, then sprinkle in your chocolate chips! yum! 

*You can use plain, but I like vanilla. 

Salted Caramel Rice Krispies

These are my #1 favorite treat of all time ever! The original recipe is from ourbestbites… I’ve never made anything from there that disappointed!

Ingredients

6 cups Rice Krispies

½ cup unsalted butter

½ cup dark brown sugar

¼ cup heavy whipping cream

1 tbsp light corn syrup

1 tsp kosher salt or flaked sea salt, plus more for sprinkling on top

10 oz (plus 1 cup) mini marshmallows

Instructions

• In a large, heat-proof bowl, toss together the Rice Krispies and 1 cup of mini marshmallows. Set aside.
• Spray an 8x8" baking pan with non-stick cooking spray and set aside. (This will make the squares very thick)
• In a large, heavy pot, melt the butter over medium-high heat, stirring constantly. When it's melted, reduce the heat to medium and add the brown sugar, whipping cream, and corn syrup and cook for about 7 minutes, stirring frequently to keep the caramel from scorching. 
• When the caramel is thick and syrupy, add in the salt and stir to combine, then remove from heat and add the 10 ounces of marshmallows. Stir until the marshmallows are dissolved, then quickly pour over the Rice Krispies and stir quickly to coat completely. *
• Press into the prepared baking pan and sprinkle with sea salt. Allow to cool completely (I allow mine to cool in the freezer so I am then allowed to eat them more quickly) and then cut into squares.
  *Notes: I dump the Rice Krispies into the pot and keep it on low low until they are all combined

Big Mac Sloppy Joes

 

These are bussin! 

Ingredients

Ground Beef Mixture:

1 1/2 lbs ground beef

1/2 yellow onion, finely chopped

1/4 cup hamburger pickles, chopped 

1 tsp salt 

1/4 tsp pepper

2 tsp Worcestershire sauce

McD's Secret Sauce Recipe:

1 cup mayonnaise

1/4 cup French dressing

2 TBsp sweet relish

1 TBsp ketchup

1 tsp white vinegar

1/4 tsp onion powder

1/8 tsp salt

Method:

Brown your ground beef halfway, about 3-4 minutes, in your large skillet then add in the chopped onions, salt, pepper and Worcestershire sauce.

Cook the beef until fully browned, about 3-4 minutes, then add in the chopped pickles and stir.

Mix the McDonald's Copycat Big Mac Sauce ingredients in a medium bowl and stir well.

Add 1 cup of the secret sauce to the pan, reserve the rest for your buns.

Cook 1 additional minute then serve on sesame hamburger bun. Yum!

Mostly Mel's Oreo Cookies

 

NGREDIENTS

Cookies:

• 1 ½ cups (340 g) salted butter, softened to room temperature
• 1 ½ cups (318 g) lightly packed light brown sugar
• ¾ cup (159 g) granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 large (100 g) eggs
• 2 tablespoons sour cream
• 1 tablespoon vanilla extract
• 4 1/2 (495 g) cups finely crushed Oreo cookies (about 43 cookies, see note)
• 3 ½ cups (497 g) all-purpose flour
• ¾ cup (65 g) natural unsweetened or Dutch-process cocoa powder

Frosting:

• ¼ cup (113 g) salted butter, softened to room temperature
• 4 ounces (113 g) cream cheese, softened to room temperature
• 1 teaspoon vanilla extract
• 1 pkg (4.2oz) Oreo pudding mix
• 2-4 cups (456 g) powdered sugar (to your taste preference)
• 1 to 2 tablespoons milk or cream
•  mini Oreo cookie, for topping 

INSTRUCTIONS 

• Preheat oven to 350 degrees F. Line two or more half sheet pans with parchment paper. Set aside.
• In a large bowl of an electric stand mixer fitted with the paddle attachment (or with a handheld electric mixer), cream together the butter, brown sugar, granulated sugar, baking powder, baking soda and salt until well-combined and creamy, 1 to 2 minutes. Scrape down the sides of the bowl as needed. 
• Add the eggs, sour cream and vanilla, and mix until thoroughly combined, scraping down the sides of the bowl as needed. 
• Add the 4 1/2 cups Oreo crumbs (save the rest of the crumbs for topping the frosted cookies), (I used way more than 41 cookies for the 4 and a half cups... not sure why) flour, and cocoa powder and mix until no dry streaks remain. 
• Measure out 1/4 cup portions of dough and roll into balls. Place several inches apart on prepared baking sheets (because these are larger cookies, I only place six cookies on each half sheet pan). 
• Bake for 12 to 14 minutes (11 for my oven) until edges are set but middles are still slightly soft. Remove from the oven and let sit on the baking sheet for a couple of minutes before removing to a cooling rack to cool completely. If the centers are mounded, gently press with a spatula or flat-bottomed class to an even thickness.
• For the frosting, with an electric mixer (stand or handheld) cream together the butter and cream cheese until very smooth, 1 to 2 minutes. Add the vanilla and mix until combined. Gradually add the pudding, then powdered sugar, mixing on low speed, until all the sugar has been incorporated. Increase the speed to medium and mix for 2 to 3 minutes until very light and creamy, adding milk or cream as needed to thin out the frosting. It should be thick and creamy but also soft and easily spreadable.
• Once the cookies have cooled completely, frost each cookie with an offset spatula or frost with a piping bag fitted with a round open tip and spiral the frosting in rounds over the top of the cookie. Top each cookie with a. mini Oreo. Refrigerate frosted cookies until serving.

Shepherd's Pie- Todd's Favorite

 

Ingredients

2 lbs Ground Beef

1 small Onion (diced)

1 C Ketchup 

2 Cans Cream of Chicken Soup

1/4 C BBQ sauce

1-2 TBsp Mustard

Thinly sliced carrots

Mixed Vegetables (I use frozen) 

Mashed Potatoes to cover the top

Shredded cheese

Method

Prepare mashed potatoes. Set aside. (I make them in the instant pot, quick and easy) 

Brown ground beef with diced onion, drain. Add ketchup, soup, bbq sauce, mustard, carrots, and veggies. Spread ground beef mixture along the bottom of a 9x13 baking dish, then ‘ice’ with mashed potatoes. Sprinkle shredded cheese on top. Cover with tinfoil and bake at 350 for 45 minutes, then take foil off and bake for another 15-20 minutes until cheese is bubbly and golden. If you can, let it ‘set’ for 5 minutes.