pan-seared brussels sprouts with cranberries & pecans

http://rachelschultz.com
This is a stock photo. I had my Brussels sprouts with the yogurt/Parmesan chicken, new roasted potatoes and roasted California mix vegetables.  I am not a fan of Brussels, but these were awesome. I didn't make enough for seconds or I would have had some.

• 1lb Brussels sprouts. ( used the frozen kind and just defrosted them in the microwave a bit).
• 2/3 cup cranberries (they are out of season now so I got the low sugar dried ones and put them in a bowl of boiling water for 30 minutes).
• 1/3 cup Gorgonzola cheese
• 1/3 cup chopped pecans
• 1Tbsp pure maple syrup
• 1Tbsp Balsamic vinegar
• salt and pepper
• evoo

1. Combine salt pepper, cranberries and Brussels sprouts in a skillet with evoo and let cook for about 10 minutes.
2. Add vinegars, syrup and pecans and toss to coat.
3. Top with cheese and mix it up.

Enchiladas

Black bean and ground turkey enchiladas

• 1lbs ground turkey 
• 1 can black beans, rinsed and drained
• 1 can mild enchilada sauce (my kids and husband do not like anything spicy)
• 1 scallion
• 1tsp minced garlic
• 1/2 cup shredded cheese

1. For the taco seasoning I used my own spices since the packet ones are too spicy for the family but you can use a taco seasoning packet.

• chili powder
• paprika
• minced onion
• cumin
• garlic powder 
• salt and pepper

I didn't measure anything.

You could top yours with sour cream, avocados and salsa.

Crock pot chicken, potatoes and carrots w/ peach cobbler

1lbs chicken, 6 red skin potatoes cubed and 1 bag baby carrots with 1 bottle Newman's own light Italian dressing and 1/2 cup shredded Parmesan cheese.

Cook on low for about 8-9 hours in the crock pot.

Delightedmomma.com
Three ingredient peach cobbler.

•  2 cans peaches in light syrup
• 1 box yellow or angel food cake
• 1 stick butter, melted.

1. Pour peaches into greased glass baking dish.
2. Add entire bag of cake mix and spread on top.
3. Pour melted stick of butter on top.
4. Bake 450 for 50 minutes.

Oven baked stuffed cabbage

Simplefarmsteadcooking.blogspot.com.

• 10 cabbage leaves 
• 1lb raw ground turkey
• 1/2 cup frozen onions and peppers
• 1 1/2 cups cooked brown/wild rice (I used Near East)
• 1 cup shredded low fat cheddar jack
• 15oz tomato sauce
• salt and pepper for taste

1. Boil a pot of water and add cabbage for 5 minutes. Take the cabbage out and gently peel back the leaves. I had to place the cabbage back into the boiling water once more to get the leaves softer inside the cabbage. I got 10 leaves.
2. In a bowl combine cooked brown rice, raw ground turkey, onions and peppers, 1/4 cup tomato sauce and 1/2 cup shredded cheese.
3. Add 1/3 cup mixture into each cabbage leaf and fold all sides.
4. Put 1/4  cup sauce on the bottom of the greased baking dish and put the cabbage seems down. 
5. Top with the rest of the sauce and the remaining 1/2 cup cheese.
6. Bake covered for 45 minutes and uncovered for 15.

Lightened up banana/egg pancakes

I lightened up my previous banana/egg pancakes.

• medium banana
• 1/4 cup cottage cheese
• 1/4 cup egg whites
• capfull vanilla extract and pinch of cinnamon

Mash them all together and cook over low heat. I topped mine with sliced almonds and strawberries. No syrup needed. The pancakes are very soft and sweet. 

Baked pierogies casserole

Ourtableforseven.com.

• 1lb Golden all natural potato & cheddar pierogies
• 1/3 cup fat free cream cheese
• 1/2 cup vegetable broth
• 1/4 cup shredded white cheddar
• chopped green onions and 6-8 slices cooked bacon (I did not include these in my recipe)

1. Preheat oven to 400 degrees and spray a glass baking dish and arrange frozen pierogies in the dish.
2. In a sauce pan, mix together the broth and cream cheese until melted. 
3. Pour on top of the pierogies and sprinkle with cheese.
4. Bake for 25 minutes. You can garnish with onions and bacon when your done if you want to.

Had this with some herb crusted pork chops and mixed vegetables.
Found this on eat-yourself-skinny.com.

• 1lbs boneless pork chops, thin cut.
• 2Tbsp Billybee honey mustard
• 1/2 cup panko bread crumbs
• Parsley, thyme and pepper (any amount you want)

1. Rub the chops with honey mustard and dip in the breadcrumb and seasoning mixture and sear in a pan for 2 minutes on each side.
2. Bake in a glass baking dish for about 12-15 minutes at 425 degrees.

Butternut squash mac and cheese

MarthaStewart.com.

• 8oz Tru roots- ancient grains elbow pasta
• 8oz frozen butternut squash
• 1/2 cup nature's promise vegetable broth
• 3/4 cups silk unsweetened almond milk
• 2Tbsp panko crumbs
• 1Tbsp shredded Parmesan
• 4oz shredded cheddar cheese- white
• 1/4 cup fat free ricotta cheese
• 1 pinch nut meg
• 1 pinch cayenne pepper
• a few pinches pepper

1. Combine butternut squash, broth and milk and let simmer for about 10 minutes.
2. Add shredded cheddar, spices and ricotta cheese and either mash or puree (which is what I did with a hand mixer).
3. Combine the Parmesan cheese and panko crumbs.
4. Add cooked elbow pasta and combine. 
5. Put into a greased baking dish and top with the Parmesan and panko crumb mixture.
6. Bake at 350 degrees covered for about 15 minutes and uncovered for 10 minutes.

This recipe served five people, but you can easily double and adjust cooking time if needed. I had it with a side of baked tilapia and steamed cauliflower.