Mini Chicken Pot Pies

This recipe was originally from https://www.iheartartsncrafts.com/toddler-approved-mini-chicken-pot-pies/.  I changed the recipe to suit our wants as a family to have a higher protein, vegetable, and healthy fat content. Print Recipe Mini Chicken Pot Pies Yum Course Main Dish, Meal Prep Cuisine Comfort Food Servings muffins Ingredients 2 Cups Frozen Vegetables2 LBs chicken1 Can Cream of Chicken2 […]

Oatmeal chocolate chip cookies

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Oatmeal chocolate chip cookies Yum
Course Dessert
Servings
Course Dessert
Servings
Instructions
  1. Mix wet ingredients first.
  2. Add dry and stir.
  3. Fold in chocolate chips, sprinkles and pecans.
  4. Bake 350 F for 10-12 minutes.

Sweet Fix Bites

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Sweet Fix Bites Yum
Course Meal Prep
Servings
Ingredients
Course Meal Prep
Servings
Ingredients
Instructions
  1. Blend ingredients in a food processor.
  2. Cover mixture and transfer to refrigerator for at least 30 minutes.
  3. Remove and roll into bite sizes. I used a cookie dough scoop for mine.
  4. Place bites on wax paper and place in the freezer for 15 minutes before placing them in a container and placing them in the refrigerator.

Protein Brownie in Mug!

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Protein Brownie in Mug! Yum
Course Dessert
Servings
Ingredients
Course Dessert
Servings
Ingredients
Instructions
  1. Mix wet than dry ingredients
  2. Microwave 1 min 40 sec.

Roasted Parmesan Asparagus

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Roasted Parmesan Asparagus Yum
Instructions
  1. Pre-heat to 425 Fahrenheit.
  2. Clean asparagus and layout on a baking sheet.
  3. Lightly spray with Pam.
  4. Sprinkle on parmesan cheese, salt, pepper and garlic sparingly.
  5. Bake for 12-15 minutes.

Butternut Squash Casserole

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Butternut Squash Casserole Yum
Course Side
Cuisine Comfort Food
Servings
Ingredients
Course Side
Cuisine Comfort Food
Servings
Ingredients
Instructions
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
  3. In a 9x13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted unsalted sweet butter.
  4. Bake in preheated oven for 45 minutes, or until set.
  5. In a medium bowl combine graham cracker crumbs, 1/2 cup melted unsalted sweet butter and brown sugar. Crumble over top of cooked casserole and return to oven to brown.