Easy Oven Roasted Turkey Breast
Turkey Breast (with bone)
Preheat oven to 330 degrees F. Rub, the turkey breast with olive oil. Sprinkle with sea salt and poultry seasoning to taste. Place in a covered Dutch oven or roasting pan and bake for approximately 2 hours until done. Slice and enjoy!
The kids say this tastes like a brownie it’s sooo yummy 🙂
Double Chocolate Zucchini Bread
What you Need
- 2 stick unsalted butter melted
- 2 cup brown sugar, packed
- 4 large eggs
- 2 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour,
- 1 cup cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 cups shredded zucchini
- 2 cup chocolate chips
- Preheat the oven to 350 F degrees and grease 2 loaf pan with nonstick cooking spray.
- Mix together melted butter and brown sugar until completely smooth. (I used my KitchenAid mixer) Add the eggs and vanilla and mix well.
- Whisk together the flour, cocoa powder, salt, baking powder, baking soda in a medium bowl. Add to the butter mixture and mix until well combined.
- Stir in the shredded zucchini and chocolate chips.
- Spoon the batter into the 2 prepared loaf pans and spread evenly. Bake for 60-65 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Let the loaf cool on a rack for about 10 minutes before turning out onto a rack to cool completely.
I made this last night to go with our spaghetti it was very yummy, this would be nice to have as a snack with some marinara sauce mmmmm. Great for people who are following a keto diet My hubby and kids loved it
Zucchini Garlic Cheesy Bread
What you need
5 cups grated zucchini
4 cloves of garlic minced
1 tsp oregano
3 cups shredded mozzarella
1 cup grated parmesan cheese
1/4 cup cornstarch
salt & pepper to taste
2 tsp parsley
Preheat oven to 425, line a baking sheet with parchment paper. make sure all moisture is out of your grated zucchini by patting it dry with a paper towel.
In a large bowl mix zucchini, eggs, garlic, oregano, 1 cup mozzarella, parmesan cheese, parsley, salt and pepper, and cornstarch. Stir until well mixed together.
Pour mixture on the prepared baking sheet and pat into a crust. Bake until golden brown and dried out about 30 mins.
Sprinkle remaining mozzarella cheese and sprinkle some more parsley on top and bake for 10 minutes more or until the cheese is melted
Slice and serve and Enjoy
I have made this many times, its sooo good and I love that you can put it all in the crockpot, go to bed and wake up in the morning and breakfast is ready 🙂 So easy when you have a hectic morning getting kids off to school and everything 🙂 My boys love it 🙂 You can add cinnamon and cut back on the brown sugar as well 😀
CROCKPOT OVERNIGHT PUMPKIN OATMEAL
Great breakfast for a cool fall morning!
1 Cup Steel Cut Oats
3 cups of water
1 cup of canned pumpkin puree
1 teaspoon vanilla extract
2 tablespoons of brown sugar (use less and add cinnamon)
1/4 teaspoon of salt
2 teaspoons of pumpkin pie spice
Place all ingredients into a heatproof bowl that will fit inside your slow cooker.
Place the bowl into your slow cooker and carefully add water into the cooker until the outside of the heatproof bowl is immersed halfway up in the water.
Cook on low for 8 hours.
Go to bed, Sweet dreams 🙂 wake up, and EAT and Enjoy 🙂
💕 Rhubarb Pecan Apple Cake 💕
I made this last night and OH my is it ever good and moist, this one is definitely a keeper
What you need is
1 cup vegetable oil
2 cups Sugar
3 cups flour
1 teaspoon baking Soda
2 teaspoons Vanilla extract
1 cup Chopped Pecans
2 cups peeled and chopped apples
1 cup Rhubarb
Preheat oven to 350. grease a 9×13 pan. In a mixing bowl mix all above except for pecans, apples and rhubarb. The batter will be stiff, mix well then add pecans, apples, and rhubarb and mix well. Spread into your pan. Bake for 45 min. The apples and rhubarb will moisten this cake while cooking, its delicious.
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These are sooo easy to make and very yummy. Now keep in mind I am feeding 4 men so you can scale this down to size LOL. This is how I make them.
Lisa’s Tuna Melts
What you need
6 Ciabatta buns cut in half
4 cans of flaked white tuna drained
1 package of cream cheese
1/2 cup mayo
1 tablespoon lemon
1 tsp granulated garlic
salt and pepper to taste
2 tomatoes sliced
green onions chopped
cheese to top
I used my kitchen aid mixer and mixed together the tuna, cream cheese, and mayo, mixed it well, then added the lemon, garlic and salt and pepper, give it a taste and if needed add more lemon and salt and pepper
Line a cookie sheet with tin foil, place your buns on it, and evenly spoon the mixture between the buns. top with chopped onions, tomatoes and then cheese, as much or as little as you like.
I bake mine in the oven at 375 for about 10 to 15 minutes or so. I like it all heated through evenly
Lemon Cheesecake Bars
Rich, creamy little tangy bars loaded with tons of lemony goodness with a buttery crust and topping making it a perfect end of summer treat 🙂
1/2 cup butter
1/2 cup sugar
1/4 cup brown sugar
1 1/2 cups flour
8 oz reduced fat cream cheese
1 1/4 cup Lemon Curd (homemade or store bought)
1 tsp vanilla
Preheat oven to 350
Line a 9×9 pan with parchment paper, set aside
In a large microwave safe bowl melt butter
Stir in sugars until well combined
Mix in flour stirring until crumbly
In the bowl of a stand mixer with a paddle attachment (or a bowl for a hand mixer) whip the cream cheese until it is smooth (this can take several minutes, so just be patient), scraping the sides as needed
Add in lemon curd & vanilla and whip again until it smooth
Take 3/4 of the butter mixture and press into the prepared pan, bringing up the sides as you can
Pour in cream cheese mixture and spread it until it is even
Crumble remaining butter mixture over the top
Bake in the oven for 25-30 minutes or until lightly browned
Place directly into the refrigerator for at least 1 hour up to several days (making sure to cover it after it is completely cooled)
Cut into bars, sprinkle with powder sugar if you would like
Serve & ENJOY!!
Cream Cheese Mashed Potatoes
Rich and creamy mashed potatoes that are loaded with tons of flavor 🙂
5 lb russett potatoes
4 garlic cloves, minced
6 oz reduced fat cream cheese
4 tbsp butter
1 cup fat free milk
1 tbsp salt
1 tbsp pepper
Garnish with fresh chopped parsley (optional)
Fill a large stock pot 3/4 of the way with cold water
Peel each potato and cut into 2 inch pieces and place in pot with water
Stir in minced garlic
Cover pot and bring to a boil over medium-high heat
Cook until potatoes are fork tender, about 20 minutes
Drain potatoes & garlic through a colander and return potatoes to the same pot and place back on the stove over medium heat and stir to help potatoes dry out some
In a large microwavable measuring cup place cream cheese and butter into microwave and cook for 1 minutes, stirring after 30 seconds
Stir in milk, salt & pepper
Pour half of the butter mixture into the potatoes and using a hand mixer begin to whip up the potatoes until smooth, adding in more liquid as needed
Taste and adjust seasoning as needed
Serve with fresh chopped parsley
Each serving is 6 WW+ points
Mozzarella Stuffed Meatballs
1 lb. ground beef…
1 lb. ground pork
1 cup breadcrumbs
1 TBSP Italian seasoning
3 garlic cloves, minced
1 tsp. salt
1/2 tsp. pepper
1/2 lb. mozzarella, cut into cubes
Marinara (jar or homemade)
In a large bowl mix beef through pepper. Form into 2″ balls. Press a cheese cube in the middle and seal the meat around it.
Heat 1/2″ olive oil in a large skillet. Brown meatballs and then set aside on a plate.
Pour marinara sauce into pan; bring to a simmer. Add meatballs and simmer until cooked through about 30 minutes.
Serve over spaghetti or on top of a Hoagie Bun.