Favorite Recipes from October

 

                This wasn’t my favorite month of cooking, but I have a handful of good things to share with you from the kitchen this month. Ready?

Maple Brown Sugar Cookies with Maple Glaze Frosting I made these (not healthy) cookies for Ryan to take to GriefShare. I wanted a fall cookie that wasn’t pumpkin and didn’t make 4 million cookies. I made the recipe and they tasted great, but they looked SO BORING. I wouldn’t eat them based on their boring presentation. So I found the glaze, made that, and drizzled it over the cookies. MUCH BETTER. And they were gobbled right up!

Sloppy Joes – We had this recipe one night (with some modifications) and we enjoyed it. I pulled some from this recipe and some from my regular recipe and morphed them together. I used ground turkey, because it’s what I had. I used the carrots, bell pepper, and onion that this recipe calls for, but I did not use mushroom because I didn’t have any. I didn’t use the red wine vinegar and used lime juice instead, because that’s what I typically use. I did use the Worcestershire sauce, 1 cup of tomato sauce (instead of 2) and the tomato paste. I also added a Tablespoon of chili powder and a Tablespoon of a healthier brown sugar. This tasted like my usual recipe but sneaked in a little extra veggies!

Baked Oatmeal – I made this recipe earlier this month and ate it for a morning snack for a week. While I don’t like traditional cerealish oatmeal, I do like baked oatmeal, and the blueberries were the win in this one! I made mine in an 8x8 rather than in mason jars.

Sweet Potato and Black Bean Chili – I always love a good chili recipe, and this is just that! I used frozen cubed sweet potatoes for ease of prep, and I subbed regular diced tomatoes rather than fire roasted. This dish was really tasty. Ryan liked it too!

Spaghetti Squash Lasagna – I do like spaghetti squash, but I don’t always have time to bake/scrape seeds. So I subbed in palmini noodles (two pouches) instead of spaghetti squash. It was much faster and Ryan liked it better this way. I also used cottage cheese instead of ricotta cheese.

Breakfast Casserole – This uses cauliflower rice rather than hash browns, and I liked it more than you might think! I made this in an 8x8 dish rather than mason jars.

Banana Oatmeal Blender Muffins – These also made a great morning snack for several days. I didn’t add any mix-ins to mine. Just the straight muffins in the blender. (Easy way to prep, by the way!)

Apple Crisp – I made this for small group, and there wasn’t much left in the pan at the end of the night! It’s a healthier version that tastes normal. I love that! I didn’t put in quite as much maple syrup or butter as it called for – literally about half of each. I made a double batch in a 9x13 and used Granny Smith apples!

Stay tuned for next month’s recipes, because I have a fun new plan I’m trying!