Pecan Peanut Butter Granola

This Peacan PeaNut Butter granola is easy to make and is Delicious!

It is lightly sweet (only 3 grams of sugar per serving) and delivers protein and fiber. plus, it has fewer carbs than many types of granolas. enjoy It on its own, or as an addition with your favorite yogurt.

Pecan Peanut Butter Granola
Yield 18 servings (1/3 cup)

Ingredients:
1/2 cup olive oil or avocado oil
3 tablespoons creamy peanut butter
1/4 cup maple syrup
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups old fashioned oats
1 1/2 cups pecans
1 cup pumpkin seeds (shells removed)

Directions:

1. Preheat oven to 325 degrees Fahrenheit.

2. In a large mixing bowl combine olive oil (or avocado oil), peanut butter, maple syrup, salt, and cinnamon. Stir until combined.

3. To the mixing bowl, add the oats, pecans, and pumpkin seeds. Stir until well mixed.

4. Transfer to large baking sheet with rim. Bake for 25 to 30 minutes. Let cool completely, then gently stir and transfer to an air-tight container.

Nutrition facts (per serving): 140 calories, 10 grams fat, 1 gram saturated fat, 0 milligrams cholesterol, 75 milligrams sodium, 9 grams carbohydrates, 3 grams fiber, 3 grams protein

Recipe: Grandma B's Cereal Snacks

Peanut Butter Cereal Snacks (Image Source: Molly Morgan)

This snack mix recipe is a family classic! Our grandma would always make this snack mix for family gatherings, vacations, and the holidays. My aunts and cousins continue to carry on the tradition of making this delicious snack mix for all family gatherings! I hope you enjoy this recipe as much as our family does!

Switching It Up Tips:

• Change up the cereals in the recipe to your preference! For example, traditionally Kellogg’s® Crispix® cereal was used although it has become hard to find at the grocery store, so instead, I have been replacing it with Wheat Chex™.

• Switch up the butter for a plant-based alternative if you wish.

• Mix-up the type of peanut butter you use. For example, this year, I used extra delicious Thai Spice peanut butter from Cheryl’s Nut Butter!

  What I love about Cheryl’s Nut Butters is that they all have minimal ingredients and even the traditional peanut butter is absolutely delicious. Plus Cheryl’s has 30ish varieties of Peanut, Almond, Pistachio, Cashew, and Sunflower Butter - including everything from plain to sweet to savory.

  Click here to shop Cheryl’s Nut Butters and use the code MOLLY10 at checkout for 10% off (which can be combined with every day specials posted on the website).

Disclosure: Samples of Cheryl’s Nut Butters were provided to me!

Grandma B’s Cereal Snacks

Yield: 1 Pan (9” x 13”)

Ingredients:
3 cups mini pretzels (Tip: square or round pretzels work great!)
2 cups Cheerios™
2 cups Rice Chex™
2 cups Wheat Chex™
2 cups Kix®
1 cup dry roasted and salted peanuts
1/2 cup butter or butter substitute
8 oz creamy peanut butter (E.g. Cheryl’s Thai Spice Peanut Nut Butter)
1/2 tablespoon garlic powder
1 tablespoon Worcestershire sauce (or liquid aminos)

Directions:

1. Preheat the oven to 250 degrees Fahrenheit.

2. In a 9” x 13” pan add the pretzels, Cheerios™, Rice Chex™, Wheat Chex™, Kix®, and peanuts. Gently stir to combine.

3. In a medium saucepan combine the butter (or butter substitute), peanut butter, garlic powder, and Worcestershire sauce. Cook the mixture over medium heat, stirring throughout. Continue until the butter is melted and the mixture is creamy and smooth.

4. Pour the peanut butter sauce mixture over the cereal and gently stir to combine.

5. Bake for one hour. Throughout the baking time at about 20-minute intervals, gently stir the mixture to ensure the cereal mixture is evenly coated with the sauce mixture. Remove from the over, cool and store in air-tight containers.

Everything Smashed Potatoes

Everything Smashed Potatoes (Photo: Molly Morgan)

EVERYTHING SMASHED POTATOES

Serves 6.

Ingredients:
1.5 pounds baby gold potatoes, whole (about 4 cups)
1 tablespoon butter, melted
2 tablespoons Everything Bagel Seasoning
1/3 cup cheddar cheese, shredded

Click here to add the ingredients to your Instacart!

Directions:

1. Preheat the oven to 425 degrees Fahrenheit. Scrub and clean the potatoes.

2. Bring a pot of water to a boil, then add the potatoes. Boil for 20 to 25 minutes to until the potatoes are tender.

3. Drain the potatoes, let cool slightly. Transfer the potatoes to a baking sheet. Using the bottom of a measuring cup, firmly press the potatoes to “smash”.

4. Drizzle the melted butter over the smashed potatoes. Sprinkle on the everything bagel seasoning over the potatoes and the shredded cheese.

5. Roast the potatoes for 15 to 20 minutes, until the potatoes are lightly browned, and the cheese is melted.

Nutrition facts (per serving): 150 calories, 7 grams fat, 4 grams saturated fat, 20 milligrams cholesterol, 250 milligrams sodium, 18 grams carbohydrates, 2 grams fiber, 1 gram sugar, 4 grams protein

Disclosure: I earn a commission from Instacart from qualifying purchases.

Aldi Product Picks!

Aldi Product Picks (Image Source: iStock)

There are so great products at Aldi that it is hard to pick just a few! Here is a recap of some of the go-to products that I love to pick-up! Click here to add these items directly to your Instacart shopping!

Disclosure: I earn a commission from Instacart from qualifying purchases.

QUICK COOKING RICE PACKETS

Aldi Quiona & Brown Rice Packets

Quick cooking rice packets are such a great pantry staple, they are quick, easy, and delicious. My two favorites: Simply Nature 90 Second Quinoa & Brown Rice (pictured here) and Simply Nature Seven Grains.

Nutrition highlight: Both varieties are whole grain, which delivers fiber that helps to keep you full and provide longer lasting energy.

EXTRA VIRGIN OLIVE OIL

Aldi Extra Virgin Olive Oil

Aldi has great priced extra virgin olive oil! Per ounce it is only about $0.35, which is less per ounce than other comparable olive oils.

Extra virgin olive oil is a great staple to keep on hand for sautéing, roasting, and use in sauces and salad dressings.

Nutrition highlight: Extra virgin olive oil is made from the first press of the olives, making it the most nutrient-rich olive oil.

EVERYTHING BAGEL SEASONING

Stonemill Everything Bagel Seasoning

Everything bagel spice is a flavor-packed and has become a staple I love to use in recipes, like Everything Smashed Potatoes, and as a topper for avocado toast.

Also check out the new flavor varieties, including Jalapeno Everything Bagel Seasoning, which gives a mild spice kick!

Nutrition highlight: Only 5 calories per serving, it adds a flavor boost with minimal calories.

MINI AVOCADOS

What is great about mini avocados is they are the perfect size to top slices of toast, add to tacos, or to whip up a small batch of guacamole.

Nutrition Highlight: Mini avocados have about half the calories of whole avocados with about 160 calories per mini avocado. Plus, avocados are packed with heart healthy fats, along with fiber!

Lemon Bread

This deliciously light bread is perfect for spring and it is quick and easy to pull together.

Lemon Bread (Photo: Molly Morgan)

Lemon Bread
Serves 12

Ingredients
1/2 cup canola oil
1 cup sugar
2 large eggs
1 tablespoon lemon zest, grated
1/4 cup fresh lemon juice, divided
3/4 cup all-purpose flour
3/4 cup whole wheat pastry flour or whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup vanilla yogurt
1/2 cup powdered sugar

Directions

1. Prepare a loaf pan with non-stick cooking spray. Preheat oven to 350 degrees F.

2. In a mixing bowl combine oil, sugar, and eggs. Stir until well combined.

3. Add lemon zest, two tablespoons of the lemon juice, all-purpose flour, whole wheat flour, baking powder, and salt. Stir to combine. Once well-combined, add yogurt. Stir until mixture is thick but creamy.

4. Transfer batter to prepared loaf pan. Bake for 45 to 50 minutes or until baked through and lightly browned on top.

5. In a small mixing bowl combine the powdered sugar and remaining two tablespoons lemon juice. Drizzle over lemon bread while warm. Let the bread cool in the pan for about 30 minutes, then remove and slice.

Nutrition Facts (per slice): 240 calories, 10 grams fat, 2 grams saturated fat, 30 milligrams cholesterol, 110 milligrams sodium, 34 grams carbohydrate, 3 grams fiber, 20 grams sugar, 3 grams protein, 2% DV vitamin A, 2% DV vitamin C, 5% DV calcium, 7% DV iron

Recipe! Impossible Spaghetti Sauce

Impossible Spaghetti Sauce - A meatless sauce! Pictured here is a look at the sauce as it is started to cook down.

Have you heard about the new Impossible Burger? It is now available just like you would buy ground ‘beef’ at the grocery store. I gave it a try as a substitute for beef in our favorite homemade spaghetti sauce recipe.

The result - it tasted GREAT and had wonderful texture. Bottom-line, it worked really well as a meat-substitute in my favorite homemade spaghetti sauce. For more on Impossible Foods, visit their website: https://impossiblefoods.com/

Source: Getty Images

IMPOSSIBLE SPAGHETTI SAUCE

Serves 8

Ingredients:
1 tablespoon extra virgin olive oil
1 bell pepper, chopped
1 sweet onion, chopped
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
12 ounces Impossible Burger (Made from Plants)
12 ounces tomato paste
1/4 cup applesauce
2 quarts canned tomatoes or crushed tomatoes
3 tablespoons sweet pickle relish

Directions:

1. In a large stock pan heat olive oil, over medium heat.

2. Add the bell pepper and onion, cook until tender and starting to lightly brown.

3. Then add the garlic powder, black pepper, salt, and Impossible Burger ‘meat’.

4. Cook until the meat is browned and cooked through.

5. Then add the tomato paste, applesauce, tomatoes, and relish. Simmer over low for 60 - 90 minutes. The sauce will gradually thicken.

Serve over your favorite pasta or veggie noodles!

Nutrition Facts (per serving): 180 calories, 7 grams fat, 3 grams saturated fat, 0 milligrams cholesterol, 210 milligrams sodium, 21 grams carbohydrates, 4 grams fiber, 11 grams sugar, 10 grams protein

Overnight Oats: 3 Ways

Breakfast is such an important meal and opportunity to fuel the body. As the name suggests, this is the meal that literally breaks the fast. While there isn't one perfect breakfast option, there are definitely nutrients to look to include like whole grains, fruit, healthy fats, and protein. This mix of nutrients will help to fuel and refuel the body.

Overnight oats are such a great option because you make them ahead of time and then let the oats sit overnight. You can then warm them up before you eat them or just enjoy them right out of the refrigerator. Oats deliver fiber and protein to help fill you up; one cup of oats has about 10 grams of protein. In comparison - one large egg has about 6 grams of protein. 

The oats then serve as a perfect foundation for nutrient-rich toppings and additions like fruit, nuts, chia seeds, hemp seeds, and more! There are almost endless options for overnight oats so experiment and find the mixture that is best for you - even try savory options with toppings like avocado, egg, and chopped scallions. Below are three overnight oats recipes for you to try!

Chia Berry Overnight Oats

Serves 1

Ingredients:
1 cup (240 mL) old fashioned oats
1/2 cup (120 mL) almond milk
1 Tablespoon (15 mL) chia seeds
1/3 cup (80 mL) frozen blueberries
1/3 cup (80 mL) frozen strawberries
1/3 cup (80 mL) frozen raspberries

Directions:
1. Mix the oats, almond milk, and chia seeds together in a small mixing bowl.
2. In a pint-size jar, start with 1/3 of the oatmeal mixture. Then layer frozen raspberries. Top with 1/3 of the oatmeal mixture. Then layer with frozen blueberries. Top with 1/3 of the oatmeal mixture. Finish with a layer of frozen strawberries.
3. Cover and refrigerate overnight.

Optional: To serve finish with 1 - 2 teaspoons maple syrup or agave nectar.

Topping suggestion: Top with fresh bananas, fresh raspberries, and/or coconut chips.

Nutrition Facts (per serving): 400 calories, 9 grams fat, 1 gram saturated fat, 0 grams trans fat, 0 milligrams cholesterol, 80 milligrams sodium, 73 grams carbohydrates, 15 grams fiber, 13 grams sugar, 12 grams protein 

Golden Overnight Oats

Serves 1

Ingredients:
1 cup (240 mL) coconut, almond milk, or whole milk
1/2 teaspoon (2.5 mL) tumeric
1/4 teaspoon (1 mL) vanilla
2 teaspoons (10 mL) agave nectar
1/4 teaspoon (1 mL) cinnamon
1 cup (240 mL) old fashioned oats

Directions:
1. Combine the spices and agave nectar to the milk, whisk together. Then add the spice-milk mixture to the oats. Shake or stir to combine.
2. Transfer to a pint size jar or container, cover and refrigerate overnight. 

Serving suggestions: Top with raisins, sliced pear, coconut flakes, and/or hemp seeds.

Nutrition Facts (per serving):  470 calories, 9 grams fat, 1 gram saturated fat, 0 grams trans fat, 0 milligrams cholesterol, 160 milligrams sodium, 80 grams carbohydrates, 10 grams fiber, 16 grams sugar, 15 grams protein

Maple Cinnamon Overnight Oats

Serves 1

Ingredients:
1 cup (240 mL) coconut, almond milk, or whole milk
1/2 teaspoon (2.5 mL) cinnamon
2 teaspoons (10 mL) maple syrup
1 cup (240 mL) old fashioned oats

Directions:
1. Combine the cinnamon, maple syrup, and the milk, whisk together. Then add the spice-milk mixture to the oats. Shake or stir to combine.
2. Transfer to a pint size jar or container, cover and refrigerate overnight. 

Serving suggestions: Top with chopped apple slices, walnuts, chocolate chips, sliced banana, and/or pecans.

Nutrition Facts (per serving):  380 calories, 8 grams fat, 1 gram saturated fat, 0 grams trans fat, 0 milligrams cholesterol, 160 milligrams sodium, 70 grams carbohydrates, 9 grams fiber, 15 grams sugar, 11 grams protein

Utica Greens

These are hands down one of my favorite recipes! I hope you love the recipe too! - Molly Morgan

Utica Greens (Image Source: Molly Morgan)

Utica Greens

Serves 4 to 6

Ingredients - Topping:
1/2 cup extra- virgin olive oil
1 cup breadcrumbs (or gluten-free alternative)
1/2 cup Parmigiana-Reggiano, grated

Ingredients - For the Greens:
1 head escarole or baby kale (about 1 1/4 pound)*
2 tablespoons extra-virgin olive oil
4 slices prosciutto (about 2 ounces), sliced thin*
4 to 6 hot cherry peppers, tops and seeds removed, sliced thin
2 cloves garlic, minced
Sea salt and pepper, to taste
1/2 cup Parmigiana-Reggiano, grated

*Notes: Traditionally escarole is used in this dish, although, I really like kale! Instead of prosciutto use 2 oz of vegetarian sausage crumbles or skip all together.

Directions:

1. The greens: Trim the escarole and rinse the leaves. Bring a large pot of water to boil. Once the water is boiling, add the greens and blanch for about 2 minutes. Drain and then cover with ice to stop the greens from cooking. Set greens aside. Notes on types of greens: If using collard greens, simmer in vegetable broth on low for 45 minutes to soften. For kale, blanch for 2-3 minutes until the kale is bright green and tender.

2. Prepare the topping: mix the oil, whole wheat breadcrumbs, and cheese. Stir to mix. Set aside.

3. Preheat the broiler.

4. Coat a skillet with olive oil and over medium heat, sauté the cherry peppers, prosciutto, and garlic for about 5 minutes. Then add the greens to the pan and season with salt and pepper.

5. To the skillet add half of the prepared topping and 1/2 cup of the Parmigiana-Reggiano cheese. Stir continuously to keep from burning.

6. Transfer the mixture to a baking sheet. Top with the remaining topping. Broil for 2 - 3 minutes, or until the topping is lightly browned.

7. Serve immediately.

Check out our Facebook page for video tutorial of us making this recipe!

This recipe was adapted from: https://cooking.nytimes.com/recipes/1018594-utica-greens

Coconut Skillet Chicken

Coconut Skillet Chicken (Photo: Molly Morgan)

Coconut Skillet Chicken

Serves 4

Ingredients:
4 skinless boneless chicken breasts (about 1 1/2 pounds) or firm tofu
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon coconut oil
1/2 cup red onion, sliced
1 cup vegetable stock
2 tablespoons lime juice
1 tablespoon fresh cilantro, chopped
1/2 teaspoon red chili flakes (adjust to taste preference)
1/2 cup coconut milk
1 tablespoon corn starch mixed into 1 tablespoon water
2 cups cooked brown rice

Directions:
1. Season each side of the chicken with salt and pepper.
2. In a large skillet, melt the coconut oil over a medium high heat. Add the chicken breasts and cook each side for 5 to 7 minutes or until browned on each side.
3. In the same skillet, add the chopped onion and sauté for a few minutes to soften. Add the vegetable stock, lime juice, cilantro and chili flakes. Bring the mixture to a boil and then reduce to a simmer, continue to simmer for 5 to 10 minutes to let the sauce reduce down.
4. Stir in the coconut milk and bring to simmer again for another 5 minutes. Add the prepared corn starch and bring to a boil to thicken the sauce.
5. Add the chicken back to the skillet and let the chicken continue to cook until it is cooked through (about 5 to 10 minutes).
6. Serve over the brown rice or quinoa.

Click here to watch a video of this recipe from the video archive from Molly’s cooking project with Olum’s.

Cajun Spaghetti Squash Bake

Spaghetti Squash (Image Source: iStock)

Cajun Spaghetti Squash
Serves 4 to 6

Ingredients:
2 spaghetti squash
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, chopped into small cubes
1 tablespoon olive oil
1 tablespoon + 1 teaspoon Cajun seasoning, divided
½ onion, chopped
2 cloves garlic, finely chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
3 Roma tomatoes, diced
2 ounces reduced fat cream cheese
3 tablespoons shredded cheddar cheese

Directions:

1. Preheat the oven to 350º F. Cut each spaghetti squash in half lengthwise. Scoop out the seeds. Rub ½ tablespoon of olive oil on each half, roast for 30 to 45 minutes, or until tender. Let the squash cool. Once cooled, shred the spaghetti squash using a fork and reserve the squash shells!

2. Add 1 tablespoon of olive oil to a very large sauté pan or skillet over medium-high heat. Once heated, add the chicken, Cajun seasoning, and sauté for 5 to 7 minutes, flipping the pieces once to brown on all sides. If needed, cook the chicken in batches.

Tip: For a vegetarian version, opt for Quorn Meatless Chicken Pieces.

3. In the same skillet, add the garlic, onion, and bell peppers and sauté for 2 to 3 minutes until softened. Then, add in the diced tomatoes and cream cheese. Stir gently until combined. Take the mixture off the heat and set aside.

4. Add the shredded spaghetti squash to the chicken and vegetable mixture, stir to combine and season with remaining teaspoon of Cajun seasoning. Transfer the mixture to a 9 x 13-inch pan. Top with cheddar cheese.

5. Bake at 350º for 20 minutes until the cheese is melted and edges are slightly crisp.

Nutrition facts (per serving): 200 calories, 8 grams fat, 2 grams saturated fat, 0 grams trans fat, 50 milligrams cholesterol, 675 milligrams sodium, 13 grams carbohydrates, 1 gram fiber, 3 grams sugar, 20 grams protein