Sweet N Spicy Turkey Lettuce wraps

 

Alright I said these were clean but really mine technically weren't :/ (because of the non homemade teriyaki marinade, you could make your own and it'd be clean though! Go you! Lol) they are delicious, full of veggies and definitely what id call healthy! Josh ate a couple in lettuce wraps and one in a tortilla. I just did the lettuce wraps :)

Ingredients

1.25 lbs of 93% lean ground turkey 

Head of iceberg lettuce

Olive oil spray (or whatever you have) 

2 bulbs of garlic, peeled and chopped (I have the already perked kind so I take a handful or so)

1/2 a yellow onion, chopped

2-3 stalks celery, chopped

3 carrots shredded (or about 1/2-1 cup preshredded)

1 tsp sriracha sauce (or more to taste, I am weak and can't handle too much spice!)

1 T teriyaki sauce

2 tsp stevia 

Brown ground turkey and drain fat if you can. 

Spray olive oil spray in empty large wok or pan and throw in chopped garlic, not long after (when you start to smell the garlicky goodness!) throw in chopped onion to slightly cook then add chopped celery and shredded carrot. Sauté on med heat for a couple minutes then add in ground turkey. Mix in sriracha sauce, teriyaki, and stevia. Cook longer if you want your veggies soft, turn off heat once  mixed if you'd like them crunchier! Put a serving spoonful on a lettuce leaf and eat! 

Soft Pretzels by Alton Brown

Literally the best soft pretzel ever.  It may seem like a lot of work for pretzels but well worth it.  Seth will actually eat this.

                                                                                  Prep time: A lot
                                                                                  Bake time: 12-14 minutes
                                                                                                          

Ingredients
1 1/2 cups warm water
1 tablespoon sugar
2 teaspoons kosher salt (I use my normal salt)
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted (is 4 TBSP)
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt (I don't use this when I make it)

Directions
1.  Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. 
2.  Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.
3.  Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

4.  Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
5.  Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
6.  In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces.
7.  Roll out each piece of dough into a 24-inch rope.
8.  Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. 
9.  Place onto the parchment-lined half sheet pan.
10. Place the pretzels into the boiling water, 1 by 1, for 30 seconds.
11. Remove them from the water using a large flat spatula and return to the half sheet pan.  
12. Preheat the oven to 450 degrees F.
13. Brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. 14.  Bake until dark golden brown in color, approximately 12 to 14 minutes. 
15.  Transfer to a cooling rack for at least 5 minutes before serving.

I have turned these into preztel bites, just bake for 9-11 minutes instead
You can also but a mixture of sugar and cinnamon on top, or brush with melted butter 

Makes 8 pretzels

Banana Brownies

I found these while still wanting dessert and be good all at the same time
                                                                               Prep time: 5 minutes
                                                                               Bake time: 15-20
3 ripe Bananas
1/3 C Applesauce
2 C Oats
1/4 C Almond Milk
1/2 C Chocolate Chips
1 tsp Vanilla
1 tsp Cinnamon

extra chocolate chips for later

Directions
1. Preheat Oven to 350 degrees
2. Add all ingredients into a mixing bowl and mix with the flat beater (I call it the pretzel)
3. Scoop into an 8x8 or 9x9 glass dish and spread evenly
4. Sprinkle extra chocolate chips on the top
5. Bake for 15-20 minutes

For variations, you can also use raisens, chopped nuts, or half chocolate chips and half white chocolate chips

Makes 6-8 servings

Easy peasy popcorn

This is some of the yummiest caramel popcorn ever and it's easy! Woo hoo!

1/2 cup popcorn or 1-2 bags
1/2 cup brown sugar
1 stick butter (1/2 cup)
1 cup mini marshmallows

Pop popcorn. Set aside. Put butter and sugar in microwave safe bowl. Microwave 1 minute or until butter is melted. Stir. Add in marshmallows. Microwave until marshmallows bubble up and are completely melted. Check every 30 seconds and stir. Marshmallows will start to look light brown and fluffy. It's done when you stir the mixture and it all goes together and looks..dun, dun, dun...like caramel! Poor over popcorn, mix, and enjoy!

W devoured this, Michael included, while watching Star Wars last night :)

One-One-One Peanut Butter Cookies (Super Easy)

This is a recipe from one of Christian's roommates at BYU.Makes about 16 cookies.

1 C of Peanut Butter
1 C of White Sugar
1 Large Egg

Prep Time: 5 min.
Bake Time: 12 min.
Sit Time: 5 min.

Directions:
1. Preheat the oven to 350 degrees
2. Mix all ingredients in a bowl
3. Scoop out with cookie scooper (I use a 1 1/2 inch diameter) and put on    
    non-stick cookie sheet
4. Bake for 9 min. 
5. Take them out and put fork imprints on them
6. Put them back in the oven for about 2-3 min.
7. Let them sit for about 5 min. 
8. Eat those gooey cookies!   

 

Chicken Rice Casserole

Made this up when we were first married with many variations.  I will put our (version now) and the original version I had 5 years ago...almost 5 years ;)
                                                                                          Prep time: 45 minutes
                                                                                          Cook time: 45 minutes
1-2 lb of fully cooked shredded or cubed chicken breast
1 1/4 C cooked brown rice
1 can Cream of Chicken (or low sodium can)
3/4 C Mayonnaise (or Plain Greek Yogurt)
1 1/2 C Frozen Broccoli chopped Florets
6 oz Shredded Cheddar Cheese (or Pepper-Jack for a little more kick)
1 Tbs minced Garlic (or 1 1/2 Tbs depending on your Italian side)
2 tsp Onion Powder
1 tsp Parsley

Crushed Corn Chex (optional)

Directions:
1. Cook the chicken and the rice then set aside
2. Shred cheese if not prepackaged that way
3. Preheat Oven to 350
4. Mix all ingredients (except the Chex) into a large bowl
5. Place mix into a 13x9 glass casserole dish and spread evenly
     note - may have some mix left depending on your exactness to the recipe. I put
     leftovers into an 8x8 pan and freeze for later
6. Bake with foil for 45 minutes
7. Set to cool
8. Crush Corn Chex and spread evenly on top of the casserole

makes 6-10 servings depending on portions
     note - we found this tastes even better the second day

Pasta e Fagioli (plan ahead)

I got this from the garlic and herb sauce can but I modified it...a lot

                                                                                              Prep time: 20 minutes
                                                                                              Cook time: 3-4 hours
1lb Ground Beef
1 14.5 oz Can Diced Tomatoes
1 can Garlic & Herb Sauce
2 C water
1 can Red Kidney Beans
1/2 Box Elbow Macaroni
Celery (as desired)
Shredded Carrots (as desired)

Grated Parmesan (optional)

Directions:
1. Cook ground beef in a skillet just enough to make the beef in little chunks
2. Place in slow cooker on low and add
     - Beans
     - Water
     - Shredded Carrots
     - if you want any other vegetables add at this time
3. Cut celery into slices and add to cooker
4. Simmer for 3-4 hours
5. Add macaroni the last 15-20 minutes.  This is important or it will cook for too long.
6. Serve and add a dash of parmesan cheese to individual servings

Makes 6-8 servings