Balsamic& Garlic Crusted Pork Tenderloin

Hands down, best tenderloin recipe ever. So much flavor and so moist!

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• 4-5 Cloves of Garlic  finely minced
• 2 T. Balsamic Vinegar
• 2 1/2 t. Salt
• 1/2 t. Ground Black Pepper
• 2 T. Olive Oil
• 2 Pork tenderloins 1 1/4-1 1/2 lbs each
• 2 T. Canola Oil

Stir together garlic, balsamic vinegar, salt, pepper,and olive oil in a small bowl. Smear the paste all over the pork and marinate over night.

Preheat oven to 400 degree. 

Heat canola oil in a large saute pan over medium-high heat. Add pork, and brown pork all over for 3-5 minutes.

Transfer pork to 9x13 baking pan and put in the oven until the internal temperature reaches 160 degrees, about 20-30 minutes. Place pork on a cutting board and let rest 10 minutes before slicing.

French Toast Waffles

Sounds weird but they really are tasty! Give it a try!

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• 1 c. Vanilla Cocoanut Milk
• 3 lrg. Eggs
• 1 tsp Maple syrup (or go clean and use agave instead)
• 1/2 t. Vanilla Extract
• 1/2t. Ground Cinnamon
• 1 t. finely grated Orange rind (the best part!!)
• 6-10 slices Whole Wheat Bread

Spray waffle iron with non stick spray and preheat.  Whisk together coconut milk, eggs, syrup, vanilla, cinnamon, and orange rind. Dip bread into egg mixture and cook 4-5 minutes or until golden brown. 

Quick Freezer Burritos

With my husband being a full time busy grad student he always takes a lunch to school with him. I felt bad he was stuck with PB&J every day (he really didn't mind though), he gets sick of left overs, and freezer meals are so nasty and bad for you. So, I came up with some homemade slightly healthier,not to mention very easy, freezer burritos that he loves and are great to grab and go.

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• 1 can Fat Free or Vegetarian Refried Beans
• 1/4 c. Salsa
• 1/2 Tony Chachere's Creole Seasoning
• Shredded Colby Jack Cheese
• Tortillas (any size; my husband prefers the large ones)

 Mix bean, salsa and seasoning in a small bowl. Spread bean mixture onto the center of tortilla and top with cheese. Roll up,  folding ends in burrito style. Wrap in saran wrap and put in freezer. Microwave unwrapped, for 1 minute or until warm.

{Recipe makes 5 large burritos or 7-10 small burritos}

Blueberry Quinoa Pancakes

These pancakes are SO good and SO filling! They are so yummy that I wanted to never stop eating but so filling that I had to stop after one measly pancake. Weak, I know.

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• 3 c. cooked Red Quinoa
• 3 c. All-purpose Flour
• 2 T. Baking Powder
• 6 Lrg. Eggs
• 1 c. Vanilla Greek Yogurt
• 1/3 c. Skim Milk
• 1 Lemon, squeezed
• 1 T. Brown Sugar
• 1 T. Vanilla Extract
• 1 bag Frozen Blueberries
• 1/3 c. Water

In a large bowl, mix together quinoa, flour and baking powder. In a medium bowl, whisk together eggs, yogurt, milk, brown sugar, until smooth.  Add egg mixture to flour mixture and stir to combine.

Add vanilla, lemon juice, and water. Mix again.  Rinse frozen blueberries under water drain. Next gently fold in blueberries.

Lightly coat a skillet or pancake griddle with butter or cooking spray and heat over medium.  Drop batter by 1/4 c. onto skillet.  Cook until bubbles on top and flip. Cook until golden brown both sides. 

Recipe makes 12-14 pancakes.

Confetti Mac & Cheese

This is one of my favorite Mac & Cheese recipes. So good and fun way to slip those veggies in for kiddos. This was my first time using Gouda cheese and I'm a huge huge fan; fancies up anything. Hope you enjoy!

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• 1/2 c. Gouda cheese, freshly grated
• 1/2 c. Sharp Cheddar Cheese, freshly grated (you may want extra for topping)
• 1/4 c. Parmesan cheese, freshly grated
• 1 1/2c. Milk
• 2 c. Mini Shells Pasta
• 1/2-1 c. Milk (separate from above)
• 1 heaping c. of cooked/left over veggies (I did more than just a cup)
• 1/4 t. Garlic Powder
• 1/4 t. Dried Parsley
• 1/4 t. Salt
• Sprinkle of mustard powder (optional but very tasty)
• Black Pepper to taste

Cook or reheat your veggies and grate your cheeses. 

Over medium-low heat add your pasta and 1 1/2 c. milk in a medium sized pot and season with salt, garlic powder, and black pepper. Stir often to prevent noodles from sticking and burning.

After 5-8 minutes, begin to stir constantly. In about 10-15 minutes the noodles will be fully cooked and the milk will have thickened into a creamy sauce.The second it gets thick, 1/8 tp1/4 cup of milk and turn heat to lowest setting.

Add Gouda cheese and stir. Then add the cheddar and Parmesan cheeses. Adjust the sauce to your desired thickness by using the leftover milk. Add mustard powder and a pinch of garlic powder.

Stir in steamed/cooked veggies. 

EAT!

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All Fool's Cake

This is my favorite favorite cake recipe of all time. It is the only cake that I would let my mom or grandmas make me for my birthday when I was younger and is my go to chocolate cake. Just a warning though, it will ruin all other chocolate cakes for you. None can measure up to All Fool's Cake.

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Cake

• 3 c. Flour
• 2 c. Sugar
• 1/2 c. Cocoa
• 2 t. Baking Soda
• 1/2 t. Salt
• 2 Eggs
• 1 c. Oil
• 1 c. Sour Milk (make sour by adding 1 T. vinegar)
• 1 c. Hot Water

Put ingredients in mixing bowl, except hot water.  Beat thoroughly and then add water.  Beat again. Pour  into a baking pan (cookie sheet). Make filling.

Filling

• 1 pkg. Cream Cheese (softened)
• 1 Egg
• 1/3 c. Sugar
• 1/8 t. Salt
• 1 c. Chocolate chips
• 1/2 c. Chopped nuts ( I use walnuts)

Beat the first 4 ingredients together well.  Then add chocolate chips and nuts. Drop spoonfuls of filling on top of cake 1-2 inches apart. With a butter knife, swirl filling into cake.  Bake at 350 degrees for 30 minutes.

You can also use this recipe for cupcakes. Fill cupcake liners with chocolate cake batter, place a spoonful of cream cheese filling on top. Bake at 350 degrees for 20 minutes. Makes about 36 cupcakes.

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If you feel the need, you can frost this cake. I don't feel that it needs frosting (I'm not a frosting lover), its just that good.