One More Week, One More Week, One More Week

That is the manta I am currently clinging to anyway. Just one last week of dual school before I am so donesies with my MS, and I cannot freaking wait! I foresee many a Tagalog flashcard in my future!!

Anyway, its been a while since I posted any recipes, and the seasons are a changin'. So here's a few of the most popular recipes we've been chomping lately. The key to making these recipes is to use minimal effort and time to come up with the best results possible!

Skillet Roasted Chicken


4-6 boneless chicken breasts
kosher salt
pepper
juice from 1 lemon

Salt and pepper the chicken to taste and add squeezes of lemon over top. Heat a large non-stick, oven-ready skillet over medium heat and brown the chicken breasts on both sides. Toss those suckers in the oven at 400 degrees for about 5-8 min (depends on the thickness of the chicken). Seriously, that's it.

Roasted Winter Veggies


1-2 diced sweet potatos
2 diced parsnips
1 peeled head of garlic
1 medium yellow onion
Spice Mix - paprika, New Mexican chile powder (or whatever kind ya got), cumin, pepper, and kosher salt*
1-2 tbsp olive oil

Combine the veggies in a large glass pan. Add the spice mix and oil, and toss that shit til every bit o' veggie is covered. Roast veggies uncovered at 400 degrees for about an hour, or until the veggies are nice and tender.

Of course you can make this with whatever veggies you prefer. We usually just combine whatever looks best at the market. Turnips, shallots, carrots, butternut squash, and various kinds of mushrooms have all made appearances  in the past with great success.

Hint: Chopping your veggies into like-size pieces will give you the best result since everything will cook evenly.

Homemade Applesauce

8-10 Honeycrisp Apples**
1/2 cup sucanet
1- 1 1/2 tsp vanilla
1/2 cup water
1-2 tbsp cinnamon

Peel & core the apples, and add them to a large pot. Add the other ingredients to the pot and bring everything to a boil. Lower the heat and simmer for about 20min (you can use a fork to check the done-ness of the apples). Now that your apples are soft you can either use an immersion blender or I prefer the old fashioned method of using a potato masher to smash my apples because it results in a much chunkier sauce. This recipe is so versatile. You can eat it warm right out of the pot as a dessert, chill it and it eat as regular old applesauce, or you can use it as a topping for waffles or pancakes (you may wish to add more water to make it thinner if you want to use it more like a syrup).

Apple Yogurt

1/4-1/3 cup Homemade Applesauce (see above)
1 cup 0% plain greek yogurt
Sprinkle of raisins
Sprinkle of chopped nuts

Mix that shit up and dig in! Sometimes I even add a little extra cinnamon or swap out the nuts for some Bare Naked Fit granola if I'm craving more crunch. Tastes like fall :)


*I specifically left out amounts on the spice mixture because I like my veggies pretty spicy, so you can choose to add whatever amount of paprika and chile powder you please to achieve the taste you prefer.

**You can use any variety you wish, but I like to use apples that are naturally quite sweet so that I don't need to add much sweetener.