The Tiger Cookies

The One Pot Chicken Pesto Pasta

The Honey Muffins

2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup 2% milk
1/4 cup butter, melted
1/4 cup honey

Directions
Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, combine egg, milk, butter and honey. Stir into dry ingredients just until moistened.

Fill greased or paper-lined muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through. Yield: 1 dozen.

The Quinoa Taco Bake

Ingredients:
1lb Lean Ground Turkey 93/7 – 4 RED containers
1 cup uncooked Quinoa – 4 YELLOW containers
1 14oz can Rotel
No Salt added Tomato Sauce – about 4oz
1 Large Zucchini Squash – 2 GREEN Containers
Shredded cheese – 4 BLUE Containers
2-3 TBSP Chili Powder
2-3 Tsp Cumin
3 Garlic Cloves minced
Cilantro chopped fresh

Directions: 
1. Preheat oven to 350 degrees. Lightly spray 9×13 glass baking dish with olive oil and set aside.
2. Prepare quinoa as directed. Fluff and measure out 4 YELLOW containers. Should be most all of it.
2. While quinoa is cooking, spray skillet and place on med-high heat. Add garlic and ground turkey. Break up meat and add your Chili Powder and Cumin as it browns. Before all the way cooked through, add your can of Rotel (I leave the juices in). Adjust seasonings to taste. NOTE: You could certainly use fresh onions, jalapenos and tomatoes if you wish. Measure out 1.5 green containers worth. I’m keeping it simple ;here for myself because that works for me! ;
;3. Add 2 green containers of shredded zucchini squash to your meat mixture. Allow to simmer until the veggies are tender.
4. Remove from heat and add your quinoa- 4 yellow containers, 1/2 green container of tomato sauce, and 1 blue container of shredded cheese. Mix together.
5. Pour mixture into prepared baking dish. Top with cilantro and remaining 3 (blue) containers of Cheese.
6. Bake uncovered 10-15 mins until cheese is melted.
7. Divide into 4 equal portions.

The Energy Bites

1 cup (dry) oatmeal 
1/2 cup chocolate chips 
1/2 cup peanut butter 
1/2 cup ground flaxseed 
1/3 cup honey 
1 tsp. vanilla

Mix all ingredients thoroughly
Roll into balls
May be a good idea to store in the refrigerator

The Simple Meatloaf

Makes 4 servings, can be doubled

1 pound lean ground beef 
1 egg
breadcrumbs or oats
onion powder
garlic powder
Italian seasoning
ketchup

Preheat oven to 375 degrees. Have a loaf pan or baking dish ready.  

Place the ground beef in a nice, roomy bowl, then add the egg.  Pour in about a half-cup of bread crumbs.  Add seasonings to taste - start with about 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1 teaspoon Italian seasoning. Squeeze in about 1/3 cup or so ketchup.  Now, using your very-clean hands, thoroughly mix and squish the ingredients together.  Still using your hands, form the mixture into a loaf or round shape.  (In the picture, I used a square, glass baking dish and made my meatloaf round.)  Make sure the mixture is nice and firm, compact and smooth.  Place the loaf into the pan, then squeeze a zig-zag of ketchup on top.  Place the pan into the preheated oven.  

For a 1-pound loaf, bake for about 45 minutes.  If you double the recipe and make one large loaf, bake for about an hour.  If I'm not sure it's done, I just take it out, let it set for about a minute then cut through the center.  The meat should be cooked thoroughly with no pink showing.  When it's ready, let it set for about five minutes, then slice or cut into wedges to serve.  

The Blueberry Lemon Bread

INGREDIENTS

• 2 cups all-purpose flour + 1 tablespoon, divided
• 2 tsp. baking powder
• ½ tsp. salt
• ½ cup. oil (coconut, vegetable, or canola)
• 2 tsp. vanilla extract
• 2 eggs
• 1 cup granulated sugar
• 1 cup plain greek yogurt (or sour cream)
• Zest & juice of 1 lemon
• 1 cup blueberries
• Lemon Glaze
• ¾ cup confectioners sugar
• 1-2 tablespoons fresh lemon juice

INSTRUCTIONS

1. Preheat oven to 350 degrees. Spray a 9x5 loaf pan with cooking spray and set aside.
2. In a small bowl, toss the blueberries with 1 tablespoon of the flour and set aside (this helps to prevent the blueberries from sinking).
3. In a large bowl, whisk together 2 cups of flour, baking powder, and salt. Set aside.
4. In a separate bowl, mix together the oil, vanilla, eggs, sugar, greek yogurt, lemon zest, and lemon juice.
5. Combine the wet and dry ingredients, just until smooth. Do not overmix or your bread will come out tough.
6. Lightly fold the blueberries into the batter.
7. Pour batter into prepared loaf pan and bake for 50-60 minutes. The bread will be finished when a wooden toothpick inserted into the center comes out clean.*
8. Once bread is finished, remove from oven and allow to cool for about 10 minutes in the loaf pan. Remove from loaf pan and transfer to a wire rack to cool completely.
9. Once bread has cooled, whisk together the confectioners sugar and lemon juice. Start with one tablespoon of lemon juice and whisk well. If your mixture is too thick, slowly add up to one more tablespoon of lemon juice. You want the glaze to be thin enough to drizzle, but thick enough to set up on the bread.
10. Using a spoon, drizzle the glaze on top of the bread. The glaze should harden up a little more after about 15-20 minutes.

NOTES

*If bread begins to brown too much on the top, tent with aluminum foil. I used some foil for the last 10-15 minutes of baking,
*Store in an airtight container on the counter for up to five days. Bread will freeze well for up to two months.