Trader Joe's chocolate Rice Krispie Treats

I have yet to find an inexpensive marshmallow brand that does not contain GMOs. I want to make marshmallow treats! We are craving them! So I learned everything that has the Trader Joe's name on the package does not contain GMOs. YEAH!!! Trader Joe's makes Rice Krispies, but they don't make regular marshmallows. They make a ton of flavor marshmallows. So I grabbed the chocolate cover marshmallows and this recipe turned out AMAZING!!

3TBS Butter
1 7oz box of trader Joe's marshmallows
5 cups of trader Joe's Rice Krispies

Melt the butter over low-medium heat. Once melted add marshmallows and melt them completely. Remove pot from heat and stir in 5 cups of Rice Krispies. Spread mixture in a greased 9x13 dish. Let them cool for 15 minutes in fridge and then cut squares.


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Pineapple Zucchini Muffins

Makes 24 Muffins

3 eggs
1/2 cup sugar
1 cup of melted butter (2 sticks)
1 Tbs Vanilla
2 cups of grated zucchini or carrot
8oz of crushed pineapple
3 cups of flour
1 tsp baking powder
1 tsp baking soda
1 tsp  cinnamon
1 tsp  nutmeg
1 tsp  salt

Mix eggs, sugar, butter, vanilla, pineapple and zucchini.  In a separate bowl mix flour and dry ingredients.  Combine and mix.  Then pour into lined muffin pans.  Bake at 350 for 22 minutes or until golden brown and tooth pick comes out clean.

Honey-Garlic Chicken Wings

These are ridiculously delicious wings and great for anyone avoiding nightshades.  If you cook them on the barbecue (which is the way we like them!), they end up as a “dry” wing (they are still moist and tasty though!).  You can also cook them in the marinade in the oven for a sticky, gooey wing (but these will also have more sugar this way).  They are delicious either way!

 Ingredients:

• 3 lbs chicken wings, separated
• 1/3 cup Honey
• ¼ cup Lemon Juice
• ¼ cup water
• 2 Tbsp Coconut Aminos or Reduced Sodium Tamari Soy Sauce
• 2 Tbsp Apple Cider Vinegar
• 2 tsp Garlic Powder
• ¾ tsp Ground Ginger
• 1 tsp smoked paprika (if nightshades are ok for you)

1.    Heat honey, lemon juice, water, soy sauce, vinegar, garlic and ginger in a small saucepan over medium-high heat.  Turn heat down to low once it starts to simmer and let simmer for 5 minutes.  Remove from heat and let cool.
2.    Pour marinade over chicken wings (I like to do this in a large ziplock bag but you could do this in a bowl or baking dish too).  Let marinade in the refrigerator for at least 2 hours (the more the better).
3.    Barbecue chicken wings until cooked, turning once (something like 20 minutes total, depending on how hot your barbecue is).  Alternatively, place in a greased baking dish (or line with foil) and bake at 400F for 1 hour, turning once.  Enjoy!

Butternut Squash Lasagna

Disclaimer: nothing can take the place of real noodles.

I know – le sigh.

However, if you’re willing to put that aside, this recipe is pretty awesome and will get you close to a lasagna-like dish without any gluten or dairy. Win! I’m currently back in Scotland visiting, and a trip to the local Tesco to get ingredients left me with zero options for pre-made sauce that did not contain any excess sugar, so I looked around and gathered some staples to make my own. If you can find a clean pasta sauce, by all means go ahead and use that which means you’ll save time and omit the tomato sauce, paste, and oregano. I also used lean ground pork, but beef or lamb or a combo of different meats would be tasty as well.

Prep time: 20 min     Cook time: 30 min    Makes: 6-8 servings, one 13″ x 9″ dish or two 9″ round dishes

Ingredients:

• 2 medium or 1 large butternut squash
• 1 pound (500 g) lean ground beef or pork
• ~36 oz canned tomato sauce (1000 g Italian passata for my UK friends)
• 4 oz (100 g) tomato paste
• 1 onion, diced finely
• 3 garlic cloves, minced
• 1/2 cup sliced olives
• 1 tsp dried oregano
• 4 eggs, beaten
• Salt & pepper
• Coconut oil or fat of choice
• Sprinkle with Mozzerella if not doing paleo

Directions:

1. Preheat the oven to 400F (200C).
2. In a large pot over medium heat, sauté the diced onion in a spoonful of coconut oil until it’s softened, about 5 minutes. Add the pork, garlic and oregano and raise the heat to medium-high. Saute until the pork is cooked through.
3. Add the olives, tomato sauce and paste. Season with salt and pepper to taste. Turn heat to low and simmer while you prepare the squash. [Note: this makes a tasty meat sauce all on its own or for use in other recipes.]
4. Peel the butternut squash. Slice into very thin rounds by laying the squash on a cutting board. I tried to make mine about 1/8″ thick. The key is to make the slices as uniform as possible so they cook evenly. You could also use a mandolin to make them evenly sized. Be sure you have a sharp knife! Other recipes call for the squash to be sliced lengthwise into long sheets but this is very hard to do with a knife. The rounds enable quicker prep time and the result is just as tasty.
5. Now it’s time to prepare the lasagna: start with a bit of sauce to cover the bottom of the dish. Then place the squash in a single layer (I used small pieces from the bottom of the squash, which I had to cut into half moons to remove the seeds, to fill in the gaps between the rounds). Now add another layer of sauce. Don’t skimp because the moisture from the sauce is what cooks the squash. Now add about 1/3 of the scrambled egg and smear it around. It will look gross. Stay the path. It’s going to taste awesome and gives the appearance of cheese.
6. Repeat the squash-sauce-egg sequence one or two more times, depending on how much you have left (I used two 9″ round pans so each ended up with two layers).
7. Finish with a light layer of sauce. I also used up some of the extra pieces of squash as decoration. Fancy 
8. Bake for about 25-30 minutes or until a knife easily pierces the squash.

http://stupideasypaleo.com/2013/03/25/butternut-squash-lasagna/

Porcupine Meatballs

1 pound ground beef
1 cup uncooked white rice
1/3 cup chopped onion
4 cloves of garlic minced
1 teaspoon salt
1 teaspoon ground black pepper

1 (15 ounce) can tomato sauce
2 teaspoons Worcestershire sauce
1 cup chicken broth (more as needed)

1. Mix the ground beef, rice, 1/2 cup chicken broth, onion, salt, garlic, and black pepper in a bowl. Roll the mixture into meatballs.

2.Heat a large skillet over medium-high heat and add the meatballs. Cook meatballs, turning occasionally, until evenly browned. Drain and discard any excess grease. Pour the tomato sauce, 1 cup chicken broth, and Worcestershire sauce into the skillet; reduce heat to medium-low. Cover and simmer until the meatballs are no longer pink in the center and the rice is tender, about 45 minutes. Stir in more broth if the sauce becomes too dry.

homemade mac and cheese with mozzarella

Ingredients:

Servings:
4

3 cups cooked elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon garlic powder
2 cups milk
2 cups shredded mozzarella cheese (8 oz)
1/4 cup chopped fresh basil leaf
Directions:

1
Cook and drain macaroni as directed on package.
2
In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and garlic. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.
3
Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and basil. Stir with whisk until smooth. Stir in drained macaroni.
4
Serve with additional basil leaves if desired.



Read more: http://www.food.com/recipe/mozzarella-macaroni-and-cheese-491146?oc=linkback

Almond Flour Pumpkin Bread Gluten Free!!

Ingredients

• 4 eggs
• 2/3 cup honey
• 1/3 cane sugar
• 1/2 cup coconut oil
• 1 cup pumpkin puree
• 1 1/2 tablespoons vanilla extract (how to make vanilla extract)
• scant 1/2 teaspoon Real Salt
• 1 teaspoon baking soda
• 3 heaping teaspoons cinnamon
• 1/2 teaspoon ginger
• heaping 1/2 teaspoon cloves
• 5 cups blanched almond flour
• butter or more coconut oil to grease pan
• * chocolate chips

Instructions

1. In a large mixing bowl, beat the eggs.
2. Stir in honey, coconut oil, pumpkin puree and vanilla extract until thoroughly combined.
3. Stir in dry ingredients, one at a time, mixing well after each addition.
4. Add the blanched almond flour last, one cup at a time and beat until smooth.
5. The batter will be very thick.
6. Using a spatula, spread evenly into a greased 9x13 pan.
7. Bake at 350 degrees for 30-45 minutes (*about 20 mins in sprinkle some chocolate chips on top if you want), or until edges are slightly more than golden brown and the center is baked. (my oven 40 mins)

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