Authentic Mexican Flan

Flan is a traditional Mexican custard dessert, it has a delicate and creamy texture and is very sweet, feel free to add fresh orange zest to the custard to give a different flavor and I always finish mine with fresh berries for tartness.
















Ingredients:

1 cup granulated sugar

5 large eggs

1-12oz can evaporated milk

1-14oz can of sweetened condensed milk

1 tablespoon vanilla extract
sliced fresh fruit (optonal)

Boiling hot water, enough to come 1/2 way up the dish in the roasting pan

Directions:

Preheat oven to 350 degrees F. Place a 9 inch circular glass baking dish into a roasting pan and place in the middle rack in the oven to heat up.

1. Heat sugar in a medium-sized sauce pan to medium heat, stirring occasionally with a silicone spatula to melt all the sugar. This typically takes 20-30 minutes. Meanwhile..

2. While the sugar is melting; add eggs, both milks and vanilla into a blender and blend for a few seconds to ensure a smooth mixture.

3. Once the sugar has melted into a smooth, golden syrup. Remove the roasting pan from the oven, pour sugar syrup into the circular dish and turn the dish around with hot mitts to swirl the syrup across and along the sides. Let sit for a minute and pour egg and milk mixture into the syrup dish and return to the roasting pan. 

4. Pour boiling water into the roasting pan to make a hot bath for the flan.

 Return to oven and bake for 60 minutes.

5. Once flan is removed from the oven, let cool and then transfer to your refrigerator for at least 2 hours.

6. After refrigeration, run a knife around the edges of the dish, then place the bottom of the dish onto a shallow baking pan and pour boiling water around it, not in the flan, the hot water will help melt the caramel that will be the topping once inverted. Next, place the plate or serving platter on top of the flan and quickly flip to invert the flan, tap the bottom of the flan dish to help release it.

You can garnish the flan with some whipped cream or some fresh fruit for a contrast in texture and flavor.

Healthier Peanut butter Oatmeal Cookies

These cookies are addictive and healthier than the usual recipes but you cannot tell at all! The coconut flavor from the coconut oil makes these cookies.

 

Ingredients:
1 1/2 cups whole wheat flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 scoop vanilla protein powder
1/3 cup PB2 chocolate peanut butter powder
1 teaspoon baking soda
1 teaspoon baking powder
3 cups quick oats
2 cups brown sugar or honey
1 cup coconut oil
2 large eggs
1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

1. Beat together coconut oil, sugar or honey, eggs, and vanilla extract in a medium-sized bowl.

2. Now mix all dry ingredients in a separate bowl, flour, salt, cinnamon, protein powder, peanut butter powder, baking soda, baking powder, and oatmeal.

3. Now combine the dry mixture into the wet mixture and stir until completely combined.

4. Now scoop dough into balls using a tablespoon measure, place on parchment lined sheet  2" apart and bake for 5 minutes, rotate the baking sheet and return to oven for 4 to 5 minutes, until caramel in color, let cool 2 minutes and transfer cookies onto another sheet pan to cool.

My Meatloaf

My best meatloaf concoction and I like to make extra tomato sauce so I can freeze it and thaw before so I don't have to wait for it to cook. This recipe calls for a lot of ingredients but it all pays of in the end. :-)

Ingredients:
1 tablespoon olive oil
1 medium onion, diced
1 bell pepper, diced
1 jalapeno, seeded and chopped
1/2 can ro-tel tomatoes with green chilis
1 small can tomato sauce
1/4 teaspoon dried parsley
1 teaspoon brown sugar
1/2 teaspoon apple cider/white vinegar
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon dried oregano
1/4 teaspoon creole seasoning
1 teaspoon Worcestershire sauce
pinch of cayenne pepper
salt and pepper to taste
1.5 lb ground beef
1 egg
1/4 cup oats
1/4 cup Italian bread crumbs

Directions:
Preheat oven to 375 degrees F. Line a half sheet pan with parchment paper or foil.

In a medium-sized pot heat olive oil to medium heat. Add in onions, bell pepper, and jalapeno cook until onions start to turn transparent then add in rotel, tomato sauce, parsley, brown sugar, vinegar, garlic, chili powder, oregano, creole seasoning, Worcestershire sauce, cayenne pepper and season with salt and pepper to taste. Stir occasionally and bring to a boil, reduce to a simmer  for 10 minutes. You can season more or less to you're personal taste. Remove from heat to cool.

In a large bowl mix ground beef, egg, oats, bread crumbs, season with salt and pepper stir with a wooden spoon or hands to combine, then add in 1/2 cup of the cooled tomato sauce and stir mixture thoroughly. Form meat mixture into a sturdy "loaf" on the lined half sheet pan, cover with remaining tomato sauce and bake for 45-60 minutes and the internal temperature comes to 160F.

Cool for 15-20 minutes, slice and serve with steak sauce.

Oven Baked Taquitos

Taquitos are such a great potluck item just cut them in half with kitchen scissors and serve with you're favorite dips. Kids love these and they can easily be frozen and reheated in the microwave or oven at 375F for 8-12 minutes. 

Makes 15-20 Taquitos

Ingredients:

2/3 cup Monterrey Jack cheese, grated

1/2 cup prepared salsa

2 cups cooked chicken, shredded

1/2 tsp taco seasoning

Salt and Pepper to taste

15-20 Corn tortillas, white or yellow

Non-stick spray

Directions:

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or foil.

Mix cheese with chicken and add sprinkle, salt and taco seasoning and mix well.

Wrap 10 tortillas in damp paper towels and microwave for 1 minute then start making the taquitos by spraying each tortilla on both sides with non-stick spray then put a small portion of the chicken mixture in a line in the middle and tightly roll up; repeat and place seem side down on the lined baking. Bake for 14-16 minutes until golden brown and crispy.

Cool for 6-10 minutes and serve with warm queso, guacamole or salsa and enjoy. :-)

 

Salsa Chicken Breast

This recipe is what I use for tacos, enchiladas, taquitos, soups etc and can be used for just about any recipe that calls for cooked chicken in place of a rotisserie chicken, you can play with the seasonings to adjust to you're liking.

Ingredients:
5 skinless boneless chicken breast
1/4 teaspoon each: chili powder, garlic powder, onion powder, paprika, cumin
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
pinch of cayenne if desired
1/2 cup prepared salsa

Directions:
Preheat oven to 400 degrees F.

1. Place chicken breasts in a baking dish or pan and mix seasonings in a bowl or zip-lock bag and sprinkle all over chicken and turn over to get both sides.

2. Spoon salsa on chicken breasts and bake 20 minute until juices run clear.

Enjoy! :)

Oven Baked Wings

Tasty and simple, not much else anyone can ask for.

Ingredients:
3-4lbs chicken wings, drums and flats separated and tips removed
4 garlic cloves, smashed
1/2 medium onion, sliced
2 garlic cloves
2 cups dark brown sugar
2 cups soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon salt
pinch of crushed red pepper flakes
cooking spray

Directions: 
1. Whisk dark brown sugar and soy sauce in a medium-sized bowl until sugar is dissolved, stir in ginger, salt and red pepper flakes.

2. Put wings into a large zip-lock bag add in soy sauce mixture, onions and garlic. Seal the top and turn the bag around to coat all wings with marinade. Refrigerate for at least 1 hour or overnight rotating the bag every few hours.

*Preheat oven to 350 degrees F. Line a roasting pan with foil and spray with cooking spray*

3. Remove wings from bag letting excess liquid drip off place wings skin side up onto foil lined pan, throw out the marinade and bake wings for 1 hour until wing meat is no longer pink. Let cool for a few minutes.


Serve hot with steamed veggies and white rice.

Asian Turkey Lettuce Wraps

Lettuce wraps, great for an appetizer with friends or for a quick dinner. Either way, delicious! This is also a kid approved recipe, my almost two-year-old son Gavin dove into the turkey so fast I had a hard time taking pictures lol :-).

Filling Ingredients:
1 tablespoon vegetable oil plus 1 tablespoon for later
1 lb ground turkey
1/4 teaspoon Chinese five spice powder
1/4 teaspoon ginger powder
1 red onion, diced
3 garlic cloves, minced
1 8oz can water chestnuts, drained and minced
3 green onions, chopped
1/2 to1 teaspoon Sambal Oelek chili paste or to taste
1/2 cup hoisin sauce
2 teaspoons soy sauce
1 tablespoon rice vinegar
2 1/2 teaspoons sesame oil
 salt and pepper to taste
 ---
12 butter lettuce leaves rinsed and patted dry
1 carrot, split length-wise and thinly sliced
2 green onions, chopped for garnish

Dipping sauce:
4 tablespoons soy sauce
3 tablespoons rice vinegar
pinch of sugar
1 teaspoon Sambal Oelek chili paste
1 garlic clove, minced
Directions:

1. Add vegetable oil to a medium sized skillet and set to medium-high heat, swirl the oil around in the pan. Next, add turkey stirring frequently and crumbling using the back of a wooden spoon. Season meat with Chinese five spice and ginger, cook until meat is no longer pink, set aside on a plate and wipe skillet clean with a paper towel.

2. Heat skillet to medium-high heat, add in 1 tablespoon of vegetable oil swirl to coat. Cook the red onion stirring occasionally once onions turn slightly transparent add in garlic, water chestnuts, green onions, chili paste, hoisin sauce, soy sauce, rice vinegar and sesame oil. Stir constantly to combine ingredients and mix in cooked turkey, season with salt and pepper to taste and remove from heat.

3. In a small bowl combine all dipping sauce ingredients  and stir until sugar is dissolved.

4. To assemble wraps spoon some of the filling into a lettuce leaf, top with sliced carrots, green onions, drizzle some sauce over the top and gather lettuce together like a taco to eat.
Enjoy!

 My Son Gavin 10 days from 2 years old, loving the lettuce wraps :)

EASY Pineapple upside-down cake

Pineapple upside-down cake always brings back memories of my Grandmother's kitchen, she loved this cake. She was an amazing cook and always had some kind of dessert and kool-aid popcicle cubes in her freezer :) Make this cake for someone you love.

Makes 1-12in cake 12 slices

Ingredients:
1/2 cup margarine or butter
1 cup packed brown sugar
120oz can pineapple slices
1 jar maraschino cherries, stems removed and halved
1 box duncan hines deluxe pinepple cake mix
11/3 cups pineapple juice
1/3 cup vegetable oil or applesauce
1 teaspoon vanilla extract
3 large eggs
Directions: Preheat oven to 325 degrees F.

1. Melt margarine in a 12-inch cast iron skillet swirling around to coat pan sides on medium heat, once butter is melted sprinkle brown sugar to cover the bottom of the pan.

2. Arrange pineapples starting from the center of the pan to cover the the bottom of the pan, place maraschino cherries cut side up inside of pineapple rings. (Decorate with as many cherries as you like.)

3. In a large bowl mix together cake mix, pineapple juice, oil, vanilla, and eggs beating well after each addition of eggs. Whisk batter until everything is well incorporated, there will be some little lumps but make sure all larger lumps are gone.


4. Slowly pour batter over pineapple and cherries, scrape the sides of the bowl with a rubber spatula to get all the batter in the pan. Bake on center rack for 40-45 minutes, once a toothpick inserted into the middle comes out clean the cake is done.

5. Let cake cool for no longer than 10 minutes run a sharp knife along the sides of the cake and quickly invert onto a large plate to cool completely.

Enjoy!

Carrot cake muffins

 Perfect on the go breakfast or a healthy snack, kids will never know this is a healthy alternative to a decadent carrot cake.

Makes 24 muffins

Ingredients:
3/4 cup applesauce
1 1/2 teaspoons baking powder
2/3 cup plus 1/2 cup brown sugar
1 1/2 cups whole wheat flour
1 1/2 cups AP flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 tablespoons honey
2 cups carrot, grated
1 cup low-fat milk
1 cup chopped pecan or walnuts, almonds etc
1 cup golden raisins or regular raisins
1 teaspoon vanilla extract
1 cup shredded sweetened coconut flakes

Glaze:
1 cup confectioners sugar
1/4 teaspoon vanilla extract
hot water as needed
24 pecan halves, for garnish

Directions:
Preheat oven to 350 and line a muffin tin with baking cups.

1. In a medium-sized bowl, stir applesauce and baking powder together and set aside. In a large bowl mix, flour, cinnamon, sugar, baking soda, nutmeg and salt with a wooden spoon and set aside. Add carrots, honey and milk, vanilla, pecans, raisins, coconut to the applesauce mixture.

2. Mix the applesauce mixture into the dry ingredients and stir with a wooden spoon until flour is dissolved and all ingredients are well incorporated. Scoop batter into muffin baking cups using a 1/3 cup measuring cup.
Bake on the middle rack for 20-25 minutes or once a toothpick inserted comes out clean.

3. Remove muffin cups from the muffin tin and let cool on a wire rack until cooled.
 
4. Meanwhile, whisk vanilla extract and confectioners sugar together adding 1 teaspoon of hot water at a time until glaze has reached desired consistency.

5. Spoon a small amount of glaze over each muffin and top with a pecan half. The glaze with harden over time.
Eat for breakfast, snacks etc. Freeze and move to freezer bags and store in freezer for up to 3 months. Just thaw them out on the counter and enjoy!

Homemade Turkey stock

Ingredients:
1 left over cooked turkey carcass
5 carrots, cut in half
5 celery stalks, cut in half
8 peppercorns
1 tablespoon kosher salt
2 bay leaves
1/2 a bulb of garlic, cut down the middle
8 sprigs of thyme
2 medium yellow onion halved
 water

Directions:
1. Toss all ingredients in a large pot and fill with water, leave uncovered on high. Bring to a boil and let boil on medium-high heat for 1 hour.

2. Strain soup through a fine mesh colander to remove all chunks of turkey and vegetables.
Store for soups, stuffing, keep in freezer containers for up to 4 months.

Honey Roasted peanuts

These nuts are beautiful wrapped in cellophane bags and given as holiday gifts or in bowls for a get together.

Ingredients:
2 1/4 cup dry roasted unsalted peanuts
2 tablespoons unsalted butter
3 tablespoons honey
1 tablespoon sugar or colored sprinkles
3/4 teaspoon salt

Preheat oven to 350 degrees F and line a baking pan with foil and spray with nonstick spray. Lay a piece of parchment paper or wax paper on a baking sheet or another heat proof surface for after they are out of the oven.

Directions:
1. Heat butter and honey in a medium sized microwave safe bowl in the microwave in increments of 40 seconds until the butter is melted in the honey. Pour in Peanuts and stir using a rubber spatula to coat all the nuts.

2. Pour out onto the foil lined baking sheet spread them out as much as possible and bake in the oven for 5 minutes. After the 5 minutes stir with spatula and return to the oven and check it every 2 minutes, stirring every time to evenly bake all of the nuts. Nuts are ready once dropped into a cold glass of water and are hard candy like once removed from the water.

3. Spread out onto the prepared parchment paper, sprinkle with desired amount of salt and sugar then stir again to coat. Let cool and break peanuts into individual pieces and sprinkle with colored sprinkles for decoration :)

Tangy Chicken

 The easiest of easy and some of the most flavorful, sweet and delicious chicken I ever had. Growing up my Mom would make this for us every once in a while it was always a treat. This would make great wings too, just adjust cooking times to the cut of chicken you use.

Ingredients:
1 pkg onion soup mix
1 cup ketchup
3/4 cup orange marmalade (sub for mango, pineapple, or apricot jam)
3/4 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
4 chicken leg quarters

Preheat oven to 350 degrees F. Spray a glass baking dish with non-stick spray and arrange chicken in dish.
Directions:

1. Add all ingredients to a small bowl, leaving out the chicken. Stir to combine and pour over chicken to coat every piece.
Bake for 1 hour but check after 45 minutes chicken is done once the juices run clear and the flesh is white in color. (Time varies depending on the size of you're chicken leg quarters.)

Serve with steamed white rice.   

Kalbi (Korean short ribs)

Kalbi ribs are one of my favorite Korean foods, the marinade doesn't take away from the taste of the beef and they are both salty and sweet. I wouldn't make these indoors the smokey taste is what makes them special. Enjoy with steamed white rice and gyoza.

Marinade ingredients

1 1/2 cups  soy sauce

1/4 cup sesame oil

3/4 cup sugar

8 cloves of garlic, minced

1/2 medium onion, cut into chunks

3 green onions, cut into thin rings

2 tablespoons toasted sesame seeds

3/4 teaspoon crushed red pepper flakes 

4lbs Korean beef short-ribs, trimmed of extra fat

Water soak:

1 can cola soda

1 can lemon-lime soda

cold water

Directions:

1. Rinse ribs under cold water and put them all in two large freezer ziplock bags, divide 1 of the cans of soda between both bags and fill the bags with cold water, zip it closed and refrigerate for 2 hours. After the 2 hours empty the water and soda mixture and repeat with the second can of soda and refrigerate for another 2 hours and drain once again.

2. In a medium sized bowl mix all marinade ingredients until the sugar dissolves. Divide marinade between both bags of ribs zip the bags closed and shake to coat the ribs. Place bags in a casserole dish just in case one of the bags leaks. Refrigerate overnight and turn the bags in the morning to get the marinade on the other side of the ribs.

3. Prepare you're charcoal or gas grill to medium-high heat. Remove ribs from bags and lay them out onto the grill, cover and cook for 3-5 minutes on each side depending on the thickness of your ribs.

Serve with steamed white rice. 

Chicken Flautas

What a simple yet so delicious dish this is. Everyone enjoys flautas, doesn't matter the age or background. Have a potluck and everyone can help shred the chicken and roll them up. There are plenty of options for dips but they don't really even need anything else, these can also be frozen* and reheated in just a few minutes for a quick snack.

Ingredients:

For chicken:

4 boneless skinless chicken breasts (can also use a store bought rotisserie chicken, I prefer my own seasoning)

2 tablespoons olive oil

1 tablespoon spice blend

kosher salt and black pepper to taste

For frying:

36 taco size yellow corn tortillas

peanut oil for frying (enough to fill a pot about 2 1/2 - 3 inches deep)

tooth picks

Directions: preheat oven to 350 degrees F and line a roasting pan with aluminum foil.

1. Place chicken breasts in the roasting pan and brush chicken generously with olive oil, coating both sides. 

2. Next season with salt, pepper, and spice blend. Bake for 30 minutes, until juices run clear. Loosely cover chicken breasts with aluminum foil to keep the meat juicy, let it rest for 10 minutes.

Heat oil in a 5qt dutch oven until a thermometer registers to 350 degrees F.

3. Once the chicken has rested shred it using two forks, one stuck in the meat to keep it in place and the other pulling away to tear into strips, do this to all the chicken.

4. To the hot oil add a corn tortilla let it cook for only 5-10 seconds and turn quickly for another 5 seconds, (this makes the tortilla pliable) transfer to paper towels to drain for about a minute. Then, sprinkle some chicken shreds in the center of the tortilla and roll the chicken up tightly inside the tortilla, use a toothpick to pierce and secure the flauta to ensure filling stays inside. Return the filled tortilla to the oil and turn to cook all sides, once the tortilla has a golden crunchy shell, remove from oil and transfer to paper towels to drain again. Repeat with the rest of the filling. 

 Serve with queso, bean dip, guacamole or alongside beans and rice.

BE CAREFUL IT WILL BE HOT, LET THEM COOL FOR A FEW MINUTES BEFORE EATING.

To reheat, bake in a 400 degrees F oven for about 7 minutes.

**Freezing instructions: after the flautas are cooked, place on a parchment lined baking sheet and freeze for 30 minutes, then transfer to a ziplock freezer bag. To reheat flautas place on a baking sheet and bake in a 450 degree oven for 10-15 minutes, until golden and crispy**  

Spiced Pumpkin seeds

Save your seeds! For a nutritious and delicious snack, these seeds are everything you could want; salty, sweet and a little spicy

Ingredients:
2 cups of fresh pumpkin seeds
1 teaspoon soy sauce
1/2 teaspoon dry rub recipe here
pinch salt n pepper

Directions: Preheat oven to 375 degrees F and line a baking sheet with aluminum foil, spray with nonstick spray, and set aside.
1. Toss pumpkin seeds in soy sauce, dry rub, and salt n pepper

2. Spread out the seeds on the lined baking sheet bake in the oven for 10 minutes, stir the seeds and return to the oven for 5-10 more minutes, until desired doneness.

Cool and enjoy.

Honey-Brown Sugar Glazed Ham

 Sweet hams and sweet bread go hand in hand, whats better than that? having Hawaiian bread french toast with ham the next morning, yum!

Ingredients:
1 4-5lb spiral cut smoked, precooked ham with a glaze packet
2 cups pineapple juice
1/2 cup honey
1 cup brown sugar
1/4 teaspoon ground cloves
pinch of kosher salt

Preheat oven to 325 degrees F.
Directions:
1. Add all ingredients except for ham into a medium-sized pot, heat it to medium-low heat stirring to dissolve honey. Simmer on medium-low heat for 10 minutes, stirring occasionally. Remove from heat and let stand.

2. Take the ham out of its packaging, place in a roasting pan and score the ham with a sharp knife making a diamond pattern. Drizzle glaze all over the ham, saving some for basting. Cover with aluminum foil bake for 25 minutes per pound basting with glaze every 20 minutes.

3. Once the ham is done, turn the oven to broil and remove the foil and pour the rest of the glaze over the ham, let it broil for about 7 minutes so that the glaze caramelizes. Remove from oven, let cool for a few minutes and serve warm with Hawaiian bread.

Sweet Wheat Hawaiian bread

I love sweet breads, this bread would make delicious french toast for a Sunday morning brunch.  Feel free to comment with any questions.

Ingredients:

1/2 cup warm water, for proofing

2 packages active yeast

1 1/2 cups pineapple juice

3/4 cup white sugar

3 eggs, at room temp

1/2 cup butter, melted and cooled

1/2 teaspoon  dry ground ginger 

1 teaspoon vanilla extract

1/2 teaspoon kosher salt

3 cups whole wheat flour

3 cups AP flour, plus some for your surface

Directions:

1. In a small bowl mix yeast with warm water, cover with a clean towel and let proof for 10 minutes.

2. In a large bowl whisk together; yeast mixture, pineapple juice, sugar, eggs, butter, ginger, vanilla, and salt whisk until the eggs are incorporated .

3. Slowly add in the flour 1 cup at a time, stirring with a wooden spoon until you have a soft slightly sticky dough, form into a ball and cover with a damp towel set aside in a warm place to rise for 1 hour until it has doubled in size. (I preheat my oven early and put the bowl next to the oven) Preheat oven to 350 degrees F.

4. Punch down dough and turn out onto a floured surface. Split dough into 3 equal parts and roll into 3 balls, score the top with a sharp knife. Transfer dough balls to parchment lined baking sheets with plenty of room to rise. Cover again with a damp towel for 40 minutes in a warm place to rise.

5. Remove towels and bake at 350 degrees F for 25-30 minutes, tap the bottoms of the loaves it should make a hollow sound. 

Serve this bread warm with any meal.

Enchilada Meatballs

These meatballs are seriously addicting! Full of enchilada flavor all in a meatball, both kids and adults love these and you can also make extra for freezing.**

 Makes 44 1 inch meatballs

Ingredients

2 lbs ground beef or turkey

1/2 of one medium sized onion, finely chopped

2 garlic cloves, minced

1 cup of cheddar cheese, divided

3 cups enchilada sauce, set 2 cups to the side

1/2 teaspoon 8 spice blend

1/2 teaspoon salt

1/4 teaspoon pepper

Corn bread ingredients:

1 package of Jiffy corn muffin mix

1 egg

1/3 cup milk

1 jalapeno, seeded and finely chopped

2 teaspoons taco seasoning

Corn bread directions:

Preheat oven to 400 degrees F. 

1. Mix together all corn bread ingredients until well combined (there will be some little lumps.)

2. Pour into a greased baking dish and bake for 15-20 minutes, until a knife inserted into the center comes out clean. Crumble and set aside.

Directions: Preheat oven to 350 degrees

1. Line a sheet pan with aluminum foil.

2.Mix all meatball ingredients including crumbled corn bread, half of the cheese, and 1 cup of enchilada sauce, mash together using you're hands works best.

2. Shape meat into 44 1-inch sized meatballs and place 1/2 an inch apart on the foil lined sheet. Bake for 17-20 minutes, until the center of the meatballs is no longer pink.

3. Reheat the remaining 2 cups of enchilada sauce and top the meatballs with remaining cheese. 

Serve with toothpicks along side enchilada sauce.

** Freezing and reheating instructions**

Freeze meatballs on a baking sheet and after 1 hour place them into a freezer ziplock bag and they will keep in the freezer for up to 3 months. To reheat them just put them in your crockpot with more enchilada sauce and put on low for 2-3 hours or on high for about 1 hour.

Before baking.

Green Beans with Turkey Bacon

Green beans and bacon, it doesn't get much simpler than that. Here is a easy and delicious side dish. For your next meal.

Ingredients:

1 bag of frozen cut green beans

4 slices of turkey bacon, cut into small pieces

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon creole seasoning

pinch of red pepper flakes

1 tablespoon olive oil

salt and pepper to taste

Directions:

1. In a medium-sized skillet cook turkey bacon until it is crispy, set aside.

2. Heat the same skillet to high heat and add in the oil. Once the oil ripples add in the green beans, stir them frequently to prevent burning.

3. Once all the frost is gone from the green beans stir in all of the seasonings and cook for about 5-7 minutes until they are tender but not mushy, toss in the bacon and turn off heat. 

Serve hot and most of all, Enjoy!

Teriyaki Salmon

Here is the perfect meal when you need a quick and healthy dinner for your family.

Ingredients:

1 lb salmon 

1/2 cup teriyaki sauce

4 green onions, chopped

4 garlic cloves, minced

1 tablespoon olive oil
1/2 teaspoon toasted sesame seeds

Directions: Preheat oven to 375 degrees F.

1. Line a baking dish with foil, place salmon skin side down and rub it will oil all over.

2. Pour teriyaki on salmon scatter garlic and onions over the salmon and sprinkle on sesame seeds.

3. Bake for about 25 minutes, it's done when it flakes when a fork is inserted and turned.

Serve with steamed white rice and steamed vegetables.