SUPER BERRY SMOOTHIE

Ingredients

1 cup milk, 2% or non-dairy milk of choice
1/2 banana, frozen
1/2 cup strawberries, frozen
1/2 cup blackberries, frozen
1 scoop vanilla protein powder

Instructions

Blend Ingredients

JEN’S FAVOURITE SALAD DRESSING

YOUR BASIC QUESADILLA RECIPE

FEEL FREE TO ADD WHATEVER YOU’D LIKE TO YOUR OWN CREATION - CHICKEN, PEPPERS, HAMBURGER, SAUCE, ETC.

INGREDIENTS

1 tablespoon butter
2 flour tortillas, whatever size you want
1 cup shredded cheddar cheese, more for bigger tortillas
salsa, however much and whatever heat you desire, for topping (optional)
sour cream, as much as you like, for topping (optional)

DIRECTIONS

In a pan skillet large enough to hold one of the tortillas flat, melt ½ of the butter.
Fry one side of one of the tortillas, then remove it from the pan.
Put the rest of the butter in the pan, then put the unfried tortilla in to cook.
Immediately sprinkle the cheese on top of the tortilla in the pan, then top with the previously fried tortilla, browned side up.
Press them together with a spatula and fry the quesadilla until the cheese is melted.
Remove it from the pan and cut in wedges like a pizza.
Top with sour cream and/or salsa.
Enjoy!

SLOW COOKER PULLED PORK

INGREDIENTS

1 onion, finely chopped

3/4 c. ketchup

3 tbsp. tomato paste

1/4 c. apple cider vinegar

1 tsp. paprika

1 tsp. garlic powder

1 tsp. mustard powder

1 tsp. cumin

1 (3- to 4-lb.) pork shoulder, trimmed of excess fat

Kosher salt

Freshly ground black pepper

Coleslaw, for serving

Buns, for serving

DIRECTIONS

Combine onion, ketchup, tomato paste, apple cider vinegar and spices in the bowl of a slow cooker. Season pork shoulder all over with salt and pepper then add to slow cooker, covering it with ketchup mixture. Cover and cook until very tender (the meat should fall apart easily with a fork!), on HIGH for 5 to 6 hours or on LOW for 8 to 10 hours.
Remove pork from slow cooker and transfer to bowl. Shred with two forks and toss with juices from the slow cooker. Serve on buns with coleslaw.

PENNE PASTA PRIMAVERA

Ingredients

10 oz. dry Penne Pasta
Salt
1/4 cup olive oil
1/2 medium red onion, sliced
1 large carrot, peeled and sliced into matchsticks
2 cups broccoli florets, cut into matchsticks
1 medium red bell pepper, sliced into matchsticks
1 medium yellow squash, sliced into quarter portions
1 medium zucchini, sliced into quarter portions
3 - 4 cloves garlic cloves, minced
1 cup (heaping) grape tomatoes, halved through the length
2 tsp dried Italian seasoning
1/2 cup pasta water
2 Tbsp fresh lemon juice
1/2 cup shredded parmesan, divided
2 Tbsp chopped fresh parsley

Instructions

Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.

Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.

Add red onion and carrot and saute 2 minutes.

Add broccoli and bell pepper then saute 2 minutes.

Add squash and zucchini then saute 2 - 3 minutes or until veggies have nearly softened.

Add garlic, tomatoes, and Italian seasoning and saute 2 minutes longer.

Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired.

Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top.

CRUSTLESS QUICHE

INGREDIENTS

8 ounces Shredded Sharp Cheddar Cheese
6 Eggs, large
1 cup milk
8 ounces Ham, cubed
½ cup Yellow Onion, diced
2 cups Broccoli florets
1 tablespoon Butter

INSTRUCTIONS

Preheat oven to 375 degrees F.
In a skillet over medium high heat melt 1 tablespoon of butter and add onions and ham. Sauté for 5-7 minutes until onions are translucent.
Place broccoli florets in a microwave-safe bowl and add 2 tablespoons of water. Microwave for 2-3 minutes until broccoli is lightly steamed and tender.
In a bowl add eggs and 1 cup of heavy cream. Whisk together.
Place ham, onions, broccoli, and 6 ounces of cheese in a greased 9-inch pie plate or quiche pan.
Pour the egg mixture over the meat and veggies.
Sprinkle the remaining 2 ounces of cheese over the mixture.
Place in the oven and bake for 35-40 minutes or until you can jiggle the pan and the quiche doesn’t shake in the centre. Remove and let cool for about 5 minutes before cutting and serving.

PUMPKIN GRANOLA BARS

FROM LOONEYSPOONS COOKBOOK

Ingredients

2½ cups quick-cooking oats (not instant)
1 cup unsweetened shredded coconut
½ cup chopped raw almonds, pecans or pistachios
½ cup chopped dried cranberries
½ cup semi-sweet mini chocolate chips
⅓ cup whole wheat flour
¼ cup ground flaxseed
1 tsp cinnamon
½ tsp salt
¾ cup canned pure pumpkin (not pumpkin pie filling)
½ cup liquid honey
¼ cup butter, melted
1 tsp vanilla

Directions

Preheat oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper, letting the paper overhang on two opposite sides (so you can use it as a sling to pick up the granola bars after baking).
Combine first 9 ingredients in a large bowl. Mix well. In a medium bowl, whisk together pumpkin, honey, butter and vanilla. Pour wet ingredients over dry ingredients. Mix using a wooden spoon until dry ingredients are coated with pumpkin mixture. Make sure there aren’t any dry oats in the bottom of the bowl! Stir, stir, stir!
Pour the wet granola mixture into the prepared pan and spread it evenly to the edges. Using your hand, press down firmly on the granola so that it’s tightly packed in the pan.
Bake on middle oven rack for about 25 minutes, until top turns a light golden brown and feels dry to touch. Remove pan from oven and cool completely on a wire rack. Lift cooled slab of granola from pan by holding on to parchment paper and transfer to a cutting board. Using a large, sharp knife, cut the granola into 16 bars, about 1½ x 4 inches each. (Tip: Press down with the knife to cut the bars and avoid a sawing motion.) Wrap bars tightly in plastic wrap and store in an airtight container, either at room temperature or in the fridge.