Easy Eggplant LasaParm (Lasagna/Parmesan)

Easy Eggplant LasaParm

Prep Time: 20 minutes. Start to Finish: 50 minutes. Serves 10

Ingredients:

2 eggplants, sized about 1/4" thick (peeled or unpeeled, it doesn't matter)
4 tablespoons olive oil
Sea salt, to taste
Ground black pepper, to taste
Marinara sauce of your choosing
3 lbs of ground turkey, beef, or vegetarian "meat", cooked and drained
1 15-ounce package, whole Ricotta cheese
3 large eggs
1 cup grated Parmesan cheese
1 1/2 cups grated Mozzarella cheese

Directions:

Preheat oven to 350º F.
Slice eggplant into thin strips and place on a baking sheet. Brush with olive oil and sprinkle with salt and pepper
Roast in the oven until tender, about 10 minutes
Prepare marinara sauce, including meat if preferred
Mix together Ricotta cheese, eggs, and Parmesan cheese in a separate bowl
Prepare a large baking dish with non-stick cooking spray and begin layering lasagna as follows: sauce, cheese mixture, eggplant, cheese mixture, sauce and then top with Mozzarella cheese
Bake until bubbly, about 30 minutes.

Home Made Pizza Pockets

Home Made Pizza Pockets

Prep Time: 10 minutes. Start to Finish: 25 minutes. Makes 4 pockets

I know you guys have seen me posting these on my instagram @cassie_onori, 

so I figured I would share my methods with you on how I make them! 

There are SO many variations you can make with these, so here are some basic instructions!

Can't wait to see how you guys create your own!

Ingredients:

1 can of crescent rolls (or whatever dough you choose to use)
Sauce (Pasta sauce, pizza sauce,  BBQ sauce, etc.)
Toppings (Meats, cheese, veggies, etc.)

Directions:

Heat oven to 325 F

Prepare baking sheet with spray (Use a Misto and keep Pam out of your kitchen!)

Pop open the can of crescents and separate them down the middle, divide them up into four rectangles. Press the seams together to ensure they are "bonded". 

NOTE: 2 crescent rolls = 1 rectangle.

Than, spread your sauce of choice on 3/4 of the rectangle, lightly.

Next, put whatever topping you decide onto ONE side of the rectangle, not too much otherwise you won't be able to seal them. If you decide to put meat into these, you must cook the meat first! These will only be in the oven long enough to cook the dough.

Than, fold over one "short" side of each rectangle, and use your fingers (or spoon) to close the "seams" around the toppings inside.

Some spillage might happen, and that's ok! As long as you prepared the pan, they won't stick! Than you cook them about 10-15 minutes, until the rolls are nice and golden brown! Than CHOW DOWN!!! I send these to school with my kiddos, and they don't complain about them being served cold!

Paleo Banana Split Bread

Paleo Banana Split Bread

Prep Time: 15 minutes. Start to Finish: 1 hour. Serves 4

Ingredients:

3 ripe bananas, mashed
1 cup sliced strawberries 
1/2 cup semi-sweet chocolate chips (If you are not paleo or maybe a stricter Paleo, you can omit the chocolate chips, or use a different kind if you like!)
1/4 c. pure maple syrup or honey
1 tsp. pure vanilla extract
3 eggs
2 TBS coconut oil, melted
3/4 tsp. baking soda
1/4 tsp. pink Himalayan sea salt
1/4 c. coconut flour
3/4 c. almond flour
1/2 c. unsweetened coconut
1/2 c. chopped or processed walnuts

Directions:

Heat oven to 350 F
Combine wet ingredients (save the strawberries and chips for later!) in mixer, mix well
Combine dry ingredients in separate bowl, mix well
Add dry ingredients to wet ingredients and mix well
Fold in strawberries and chocolate chips
Pour into greased or lined (I prefer lining--it makes for less disasters when trying to remove the loaf) 8" x 4" loaf pan and bake for 35-45 minutes.

P.S. As you can see, I used an 8x8 pan and just doubled the recipe, and my kiddos LOVED making this with me!

Cassie's Applesuace

Cassie's Applesauce

Prep Time: 10 minutes. Start to Finish: 30 minutes. Serves 4

Ingredients:

4 apples - peeled, cored and chopped
3/4 cup water
1/4 cup sugar (I use raw sugar)
1/2 teaspoon ground cinnamon

Directions:

In a saucepan, combine apples, water, sugar, and cinnamon. 
Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. 
Allow to cool, then mash with a fork or potato masher.

Baked Acorn Squash

  Baked Acorn Squash

Prep Time: 10 minutes. Start to Finish: 1 hour. Serves 2

Ingredients:

1 acorn squash, cut in 1/2
2 tablespoons brown sugar
2 tablespoons butter, softened
2 tablespoons maple syrup
Salt
Black pepper

Directions:

Preheat oven to 400 degrees

Scoop the seeds and stringy pulp out of the squash cavities and discard. 

In a small mixing bowl, combine the brown sugar, butter, syrup and salt and pepper, to taste. 

Rub the squash cavities and cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up. 

Bake in the preheated oven for about 1 hour until the squash is tender when pierced with a fork. Serve 1 half per person.

Oven Barbecued Chicken Drumsticks with Zucchini Parmesan Crisps

Oven Barbecued Chicken Drumsticks with Zucchini Parmesan Crisps

Prep Time: 30 minutes. Start to Finish: 1 hour and 5 minutes. Serves 6

Crisps Ingredients:

2 medium zucchini (about 1 pound total)

1 tablespoon olive oil

1/4 cup freshly grated Parmesan (about 3/4 ounce)

1/4 cup plain dry bread crumbs

1/8 teaspoon salt

Ground Black Pepper to taste

BBQ Chicken Ingredients:

6 chicken drumsticks

1/2 cup water

1/3 cup ketchup

1/3 cup white vinegar

1/4 cup brown sugar

4 teaspoons butter

2 teaspoons salt

2 teaspoons Worcestershire sauce, or to taste

2 teaspoons dry mustard

2 teaspoons chili powder, or to taste

Directions:

Preheat oven to 400 degrees

Place drumsticks in a baking dish

Whisk water, ketchup, vinegar, brown sugar, butter, salt, Worcestershire sauce, mustard and chili powder together; than pour over drum sticks. Cover with aluminum foil.
Bake in preheated over until no longer pink at the bone and the juices run clear (about 1 hour), turning chicken about half way through. An instant read thermometer inserted near the bone should read 165 degrees F.
Meanwhile, slice the zucchini into 1/4 inch thick rounds.
Prepare a baking sheet with olive oil (Misto!)
In a medium bowl, toss the zucchini with the oil.
In a small bowl combine the Parmesan, bread crumbs, salt and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on so it sticks, and place in a single layer on the prepared baking sheet.
Bake the zucchini rounds until browned and crisp, about 35-40 minutes
Remove with spatula and serve immediately.

Baked Spaghetti Squash Lasagna-Style

Baked Spaghetti Squash, Lasagna-Style

Prep Time: 30 minutes. Start to Finish: 1 hour and 15 minutes. Serves: 6

Ingredients:

1 spaghetti squash, halved lengthwise and seeded

1 onion, chopped

2 tablespoons fresh minced garlic

28 ounces stewed tomatoes

1 tablespoon dried basil

1 cube vegetable bouillon

1 (15 ounce) can black olives

1 cup chopped mushrooms

1 cup shredded mozzarella cheese

1 cup shredded Parmesan cheese

Black pepper to taste

Directions:

Preheat oven to 325 degrees

Spray a baking sheet with a thin layer of cooking spray (Please note, that we DON'T personally use Pam or anything similar. we purchased a Misto and fill it with grape-seed oil since it has a higher smoke-point than olive oil!). Place squash halves cut side down on the baking sheet.

Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, allowing it to cool.

Meanwhile, spray a non-stick saucepan with cooking spray (again, use the Misto!). Over medium heat, saute the onion and garlic until golden brown.
Stir in the tomatoes, basil, bouillon, and black pepper.
Cook for about 15 minutes, or until you have medium thick sauce.
Remove squash strands with a fork, reserving the shells.
Layer each half with a spoonful of sauce a layer of spaghetti squash strands, olives, mushrooms and mozzarella cheese. 
Repeat layers until shells are full, or until all the ingredients are used.
Top with Parmesan cheese.
Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.

Avocado Mac and Cheese

Avocado Mac and Cheese

Prep Time: 10 minutes. Start to Finish: 30 minutes. Serves 4-6

Ingredients:

10 ounces dry elbow macaroni
2 cloves garlic, minced
2 avocados, peeled and pitted
2 tbsp fresh lime juice
1/3 cup chopped fresh cilantro
Salt and pepper, to taste
2 tbsp butter
2 tbsp all-purpose flour
1 cup milk
2 cups shredded Pepper Jack cheese
Fresh avocado chunks, for garnish, if desired

Directions:

Bring water to a boil in a large pot. Salt the water and add in macaroni. Stir and cook until Al Dente, about 8-10 minutes. Drain and set aside. 
 
While the pasta is cooking, make the avocado sauce by placing the garlic, avocados, lime juice, cilantro, salt and pepper into a food processor or blender. Process until smooth and creamy. Set aside. 

To make the cheese sauce, place butter in a small saucepan and heat over medium heat. When butter is melted, whisk in flour to create a paste. Whisk in milk until smooth. Stir with a wooden spoon until the sauce starts to thicken. Add in Pepper Jack cheese and stir until cheese is melted and sauce is creamy. 

Place macaroni in a large bowl. Pour the avocado sauce over the macaroni and stir until well coated. Add the cheese sauce and stir until macaroni is coated and creamy. Season with salt and pepper, to taste. Serve warm. Garnish with fresh avocado chunks, if desired. 

Note-the lime juice keeps the avocado from browning. The mac and cheese is best eaten the first day, but it is still good the second day. The pasta may turn slightly brown, but not bad. If you want a milder flavor, you can use Monterey Jack or White Cheddar Cheese.

Protein Pumpkin Pie

Protein Pumpkin Pie

Prep Time: 5 minutes. Start to Finish: 2 hours and 5 minutes. Serves 6-8

Ingredients:

10.5 ounce package of silken tofu, drained

1 16-ounce can pumpkin puree

3/4 cups sugar (I used raw sugar, but you can use white)

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves (optional)

1 (9-inch) unbaked pie crust (or make your own!)

Directions:

Preheat oven to 450 degrees

Place the tofu, pumpkin, sugar, salt, cinnamon, ginger, and cloves into a blender. 

Puree until smooth. 

Pour into the pie crust

Bake in the preheated oven 15 minutes, then reduce heat to 350 degrees F, and continue baking until a knife inserted into the mixture comes out clean, about 40 minutes more. 
Cool before serving.

Berry-Carrot Applesauce

Berry-Carrot Applesauce

Prep Time: 20 minutes. Start to Finish: 45 minutes. Serves1 - Makes 1/2 cup!

Ingredients:

1 carrot 

1 apple, peeled and chopped

1/2 cup blackberries

1/3 cup to 1/2 cup orange juice (1/3 for thicker, 1/2 for a bit thinner)

Directions:

Place everything in a small saucepan and cooked on medium-low heat for about 20 minutes, until carrots are soft to the touch.
If the carrots and apple have NOT absorbed all the juice, remove the fruit and veggies from heat and blend in a blender or food processor. 
Serve cold!

Protein PACKED Peanut Butter Pie

Protein PACK Peanut Butter Pie (that's right I said PIE!)

Prep Time: 20 minutes. Start to Finish: 1 hour and 40 minutes. Serves: 8

Crust Ingredients:

1 ½ cups finely ground almonds, almond meal or almond flour
¼ cup coconut oil, non-hydrogenated shortening, unsalted butter or unsalted vegan butter
1 Tablespoon coconut sugar (Sucanat or organic cane sugar) (optional)

Ingredients for Filling and Topping:
1 package (14 – 16 oz) *soft or silken tofu (see below for instructions using a firm tofu)
1 cup Natural peanut butter (smooth or crunchy)
1 scoop vanilla Shakeology (or casein, pea or rice powder)
2 Tablespoons coconut sugar (Sucanat, organic cane sugar or honey) OR 1 Tablespoon agave
¼ cup milk (of your choosing - for the topping)
2/3 - 3/4 cup dark chocolate or semi-sweet chocolate chips (also for the topping)

Directions:

Preheat oven to 325 degrees Fahrenheit. Spray 8” or 9” pie pan. Prepare crust by pulsing almonds in a food processor until finely ground and measure again to make sure you have the correct amount. Or use almond meal or almond flour. Add sugar and coconut oil/butter and mix with the back of a fork, working the oil/butter through the ground almonds. Press into pie pan (I use the tips of my fingers). Bake for 15 minutes. Set aside on a rack to cool while you prepare the filling.

Drain the tofu in a strainer, pressing down to release the water. Measure peanut butter, protein powder and coconut sugar directly into blender or standing mixer with drained tofu and blend until smooth and creamy. Scoop into prepared crust. Be careful not to press too hard or you will crack the crust. Smooth and level the mixture with a spatula dipped in warm water. On the stove, slowly heat up milk and chocolate stirring constantly until the chocolate is glossy and smooth. Pour over the top of the filling and spread all the way to the edges with a spatula. Place the pie in the freezer for 1 hour.

Slice and devour! If you manage not to eat the whole thing (which I don't really think you'll be able to do since it's SO filling), keep it covered and refrigerated.

* I have made my pie with firm firm tofu, though the recipe called for soft, however, when doing so you will need add 1/4 cup milk (of your choosing) to the filling ingredients. Also, make sure to mix/blend well so you don't wind up with little chunks of tofu in your pie.

Paleo Friendly Dark Chocolate Raspberry Chia Banana Bread

Dark Chocolate Raspberry Chia Banana Bread*Paleo Friendly*

Prep Time: 10 minutes. Start to Finish: 1 hour and 10 minutes. Serves:12

Ingredients:

1 cup mashed bananas (2-3 bananas)
1 cup nut butter (almond butter, sunflower seed butter, etc.)
¼ cup organic honey (or less depending on sweetness preference)
2 eggs
¼ cup unsweetened cocoa powder
¼ cup coconut flour
½ teaspoon baking soda
½ teaspoon baking powder
⅛ teaspoon cinnamon
pinch of salt
1 tablespoon raw chia seeds
½ cup raspberries
½ cup Enjoy Life Chocolate Chips

Ingredients for Toppings:
½ cup rapsberries
1 tablespoon organic honey
½ cup Enjoy Life Chocolate Chips
1 tablespoon almond or coconut milk

Directions:

Preheat oven to 350 degrees.

Place bananas, nut butter, honey and eggs in a good processor and puree until smooth.

Then add cocoa powder, coconut flour, baking soda, baking powder, cinnamon and salt to the food processor and puree until well combined.

Add mixture to a large bowl and fold in chia seeds, raspberries and chocolate chips.

Pour mixture into a greased bread pan (9×5) and bake for 55-60 minutes.*

Once bread is cooked through, let cool on a cooling rack.

In a saucepan or in the microwave, mix together raspberries and honey until raspberries break apart.

In a double boiler or in the microwave, mix together chocolate chips and almond milk until melted.

Add both the raspberry mixture and melted chocolate on top of the banana bread in any design you would like! Cut and enjoy!

Notes
I baked my banana bread in one 8x8 brownie pan for 60 minutes, so time may range depending on the size of the bread pan.

Lemon Brownies

Lemon Brownies

Prep Time: 20 minutes. Start to Finish: 1 hour. Serves: 9

 
Ingredients:
3/4 cup all-purpose flour (I used wheat flour)
3/4 cup granulated sugar (I used raw sugar)
1/4 teaspoon salt (I used Sea Salt)
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
2 tablespoons lemon zest
2 tablespoons lemon juice

Ingredients for Glaze:
4 tbsps lemon juice
8 tsps lemon zest
1 cup icing sugar (Powdered Sugar)
Directions:
 
Preheat the oven to 350 degrees.

Grease an 8×8 inch baking dish with butter and set aside.

Zest and juice two lemons and set aside.

In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.

In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.

Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.

Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.

Allow to cool completely before glazing. Do not overbake, or the bars will dry.

Filter the powdered sugar and whisk with lemon zest and juice.

Spread the glaze over the brownies with a rubber spatula and let glaze set.

Cut into bars and serve.

*** I used an 8x8 pan and DOUBLED my brownie recipe and kept the glaze single BUT I added more powdered sugar to make it a thicker glaze!

Sweet Potato and Buffalo Chicken Casserole *Paleo Friendly*

Sweet Potato and Buffalo Chicken Casserole *Paleo Friendly*

Prep Time: 20 minutes. Start to Finish: 1 hour and 20 minutes. Serves: 4

Ingredients:

2 lb. boneless skinless chicken breasts, cut into cubes;
5 sweet potatoes, cut into 1/2-inch cubes;
1 tbsp. paprika;
1 tbsp. garlic powder;
3-4 crushed garlic cloves
6 tbsp. hot sauce;
½ cup olive oil or melted ghee;
1 cup bacon, cooked and cut into pieces;
1 cup green onions, sliced;
Sea salt and freshly ground black pepper to taste

Directions:

Preheat your oven to 400 F.

In a large bowl, combine together the olive oil, paprika, garlic powder, hot sauce, and season with salt and pepper to taste.

Add the sweet potatoes and chicken, and stir to coat.

Empty the bowl into a casserole dish.

Bake in the pre-heated oven for 40 to 45 minutes, stirring every 10-15 minutes.

Add the green onions and bacon to the dish and place back in the oven for another 5 minutes to let all the flavors combine.

Paleo Perfect Banana Bread

Paleo Perfect Banana Bread

Prep Time: 10 minutes. Start to Finish: 1 hour. Serves: 6

Ingredients:

1 1/2 cups coconut flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

2 eggs

3 mashed bananas

1/2 cup agave nectar

1/4 cup olive oil

Directions:

Pre-Heat oven to 350

Mix all ingredients together in a bowl and put into greased loaf pan

Cook for 50 minutes

OPTIONAL: Top with honey and cinnamon to serve

*Paleo Friendly* Meat Loaf with Mushrooms

Meat Loaf with Mushrooms *Paleo Friendly*

Prep Time: 20 minutes. Start to Finish: 1 hour and 10 minutes. Serves: 4

Ingredients:

2 lbs ground beef or ground pork (or mix them together!)
1 1/2 tsp sea salt
1 tsp ground black pepper
1 egg
1 medium onion, finely chopped
2 cups white button mushrooms, finely chopped
1 tsp chili pepper flakes
3 tsp fresh thyme, minced
1 tsp fresh oregano, minced
2 cloves of garlic
1/2 cup ketchup (for paleo, use homemade)
1 tbsp honey, optional
1/2 tbsp Worcestershire sauce, optional
1 tbsp butter (for paleo use cooking fat)

Directions:

Pre-Heat oven to 350

In a medium sized skillet placed over medium heat, melt the cooking fat, add the mushrooms and saute for 2-3 minutes, or until soft.

In a large bowl, combine the meat, salt, pepper, egg, onion, mushrooms, chili pepper, thyme, oregano and garlic. Mix well, making sure to break up the meat.

Add the cooked mushrooms as well. It's very important that the mushrooms are evenly distributed to ensure the loaf bonds well.

Lightly grease the loaf pan with additional butter (or cooking fat) and fill it with the meat mixture. Place in the oven and cook for approximately 15 minutes.

Meanwhile in a small bowl, combine ketchup, honey and Worcestershire sauce to make sure the sauce for the top of the meatload.

After cooking for 15 minutes, gently spread the sauce on the top of the loaf.

Continue cooking for another 40 minutes.

Serve hot with your choice of sides!