Sour Cream Coffee Cake

 Sour Cream Coffee Cake

Ingredients

Streusel

• 1 3/4 cups all purpose flour
• 1 cup packed light brown sugar
• 1 1/4 tsp ground cinnamon
• 1/4 tsp salt
• 3/4 cup (1 1/2 sticks) unsalted butter (cold, cut into small pieces)

Cake

• 1/2 cup unsalted butter, softened to room temp
• 2 cups all purpose flour
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 2 eggs
• 1 1/2 tsp vanilla extract
• 1 cup sour cream

Glaze

• 1 cup powdered sugar
• 2 tbsp whole milk

Instructions

1. Preheat the oven to 350 degrees F. Butter a 9x9 baking pan and set aside. 
2. Make the streusel: to a small mixing bowl, add the flour, sugar, cinnamon, salt and butter. Using a pastry cutter, fork or your hands mix until it forms a pea-sized clumps. Refrigerate.
3. To a small mixing bowl, add dry ingredients (flour, baking powder, baking soda and salt) and whisk to combine. Set aside for now.
4. In a large bowl, beat together the butter and sugar until fluffy. Beat in one egg at a time. Beat in vanilla extract. 
5. Add 1/3 of the flour mixture. Beat together. Add 1/3 of the sour cream. Beat together. Continue these steps two more times until everything is incorporated and blended well. 
6. Add half the cake batter to prepared pan, spreading evenly. Add half the refrigerated streusel, spreading in an even layer.
7. Top with remaining cake batter, then last half of the streusel on top.
8. Bake for about 55 minutes. The stop should be golden brown and when a toothpick is inserted into the center, it should come out clean or with a few moist crumbs.
9. Remove from the oven and let cool on wire rack.

Glaze

    10. While your cake cools, make your glaze by whisking together the milk and sugar.

    11. Drizzle with desired amount of glaze and enjoy.

Overnight Oats

 Overnight Oats

Ingredients

• 1/2 cup oats
• 1 tbsp chia seeds
• 1/2 banana mashed
• 1/2 cup Greek yogurt
• 3/4 cup milk
• 1/2 cup strawberries
• dash cinnamon

Instructions

1. Add all of the ingredients into small glass jars. 
2. Mix ingredients until well combined.
3. Place the jars in the refrigerator overnight.

Mediterranean Baked Feta

 Mediterranean Baked Feta

Ingredients

• 8oz block feta cheese
• 1 cup pitted olives, drained and halved
• 1/2 cup sun dried tomatoes, drained and roughly chopped
• 1/3 cup olive oil
• 3 garlic cloves, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp dried basil
• pinch of red pepper flakes, salt & ground black pepper

Instructions

1. Preheat the oven to 350 degrees F. Place the feta cheese in a small baking dish.
2. In a medium mixing bowl, add the olives, sun-dried tomatoes, oil, garlic, oregano, thyme, basil, red pepper flakes, salt and pepper. Stir until well mixed.
3. Pour the topping all over the feta making sure it's fully coated in the oil, then push the majority of olives and sun-dried tomatoes to the side.
4. Bake for 20-25 minutes, until the feta is softened. 

Paleo Turkey Meatloaf

Ingredients

• 1 pound ground turkey
• 1/4 cup almond flour
• 2 tbsp tomato paste
• 3 tbsp chopped fresh basil
• 1 egg
• 1 tsp garlic powder
• 1 tsp salt

Topping

• 2 tbsp tomato paste
• 1/4 cup chopped tomatoes
• 1 tbsp ketchup
• 1 tbsp chopped basil
• pinch of salt

Instructions

1. Preheat oven to 400 F. In a bowl combine turkey, almond flour, tomato paste, chopped basil, egg, garlic powder and salt.
2. Mix until evenly combined. I prefer to use my hands since I can make sure that everything is combined thoroughly. 
3. Place the meat mixture in a loaf pan.
4. In a small bowl combine tomato paste, chopped tomatoes, ketchup, chopped basil and pinch of salt. Mix well and add the mixture over the top.
5. Bake for 30 minutes.

**Create mini muffin meatloaf**

1. Preheat the oven to 350 degrees F. 
2. Make the meatloaf mixture.
3. Divide the mixture into small smalls, then place it in the muffin pan. Repeat this process until the mixture is well divided between all 12 muffin cups.
4. Add the topping spread to each muffin cup. 
5. Place the muffin tray in the oven and cook for 25-30 minutes.

Ever since I was a kid I loved meatloaf. It's an easy recipe and it taste delicious. 

Sheet Pan Chicken Fajitas

 Sheet Pan Chicken Fajitas

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts, sliced into thin strips
• 3 bell peppers, sliced into thin strips
• 1 yellow onion, thinly sliced
• 2 tbsp olive oil
• 1/2 tbsp chili powder
• 1/2 tbsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 425 degrees F. 
2. Add the sliced chicken, sliced bell peppers, sliced onions, oil and seasonings to a large bowl. 
3. Mix all the ingredients together until well combined.
4. Spread the chicken and veggies out on a baking sheet. Bake for 15-20 minutes or until the chicken is cooked through. 

One Pot Spaghetti

 One Pot Spaghetti

Ingredients

• 1lb ground beef
• 1lb sweet Italian sausage (skip if it's too much meat)
• 1/2 onion, diced
• 1 bell pepper, diced
• 1 tbsp garlic, minced
• 28oz can crushed tomatoes
• 1 tbsp worcestershire sauce
• 1 tbsp tomato paste
•  4 cups chicken broth
• 3/4 spaghetti noodles
• 2 tsp Italian seasoning
• 1 tsp onion powder, salt & sugar

Instructions

1. In a large skillet, add a little oil, diced onion and bell pepper and sauté until softened.
2. Add ground beef and Italian sausage. Cook until browned and fully cooked. Drain excess grease if needed.
3. Stir in minced garlic, crushed tomatoes, worcestershire sauce, tomato paste, Italian seasoning, onion powder, salt and sugar. Stir well to combine.
4. Pour in the chicken broth and bring everything to a boil. Add the spaghetti noodles (break them in half in needed) and press them down into the liquid. 
5. Reduce heat slightly and let the pasta cook uncovered, stirring occasionally so nothing sticks. 
6. Continue cooking until the noodles are tender and the sauce thickens to your liking. 
7. Let sit for a few minutes to thicken, then serve warm. 

Unstuffed Peppers

 Unstuffed Peppers

Ingredients

• 1lb ground turkey
• 2 bell peppers (any color)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup white rice
• 2 cups chicken broth
• 1 can (14.5oz) diced tomatoes
• 1 can (8oz) tomato sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp chili powder

Instructions

1. Place a large skillet over medium high heat. Add a bit of olive oil.
2. Add the ground turkey to the skillet. Cook, breaking it up with a spatula until it's browned and cooked through. That should take 5-7 minutes.
3. If there is excess fat in the skillet, drain it off.
4. Add the diced onions and minced garlic to the skillet with the turkey. Sauté for about 3 minutes until the onions are translucent and fragrant. 
5. Stir in the diced bell peppers. Cook for another 5 minutes until they begin to soften.
6. Add the uncooked rice to the skillet, stirring to combine. Pour in the chicken broth. 
7. Add the can of diced tomatoes (with their juice) and the tomato sauce. Stir to mix everything well.
8. Add the salt, black pepper, paprika, dried oregano, dried basil, and chili powder. Stir well to ensure the spiced are evenly distributed.
9. Increase the heat to bring the mixture to a boil.
10. Once boiling, reduce the heat to low. Cover the skillet and let it simmer for about 20-25 minutes or until the rice is tender and has absorbed most of the liquid.