Homemade Peanut Butter

 original recipe found here

2 cups unsalted, dry roasted peanuts

1/2 tsp sea salt

1-2 tsp honey

1/2 tsp vegetable oil

-Add the peanuts to the bowl of a food processor. Process 1 minute then scrape sides of the bowl with a rubber spatula. Process another 2 to 3 minutes until the peanut butter is shiny and smooth.

-Add your desired amount of salt and honey then process until combined. Check the consistency, if it seems too thick, add oil, a 1/2 tsp at a time, until you are happy with the consistency.

Peanut Butter Chocolate Chip Banana Muffins

 original recipe here

1 cup butter, softened to room temp
3/4 cup brown sugar
2 large eggs
1/3 cup plain Greek yogurt
3/4-1 cup creamy peanut butter
2 cups mashed banana
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
**chocolate chips (optional, and as much or as little as you want)

-Preheat oven to 350º

-Beat together wet ingredients well until smooth (make sure that butter is SOFT so there won't be clumps of butter). Whisk together dry ingredients, then mix to combine with wet ingredients. 

-Put liners in the muffin tin, then fill with about 3 TPSP of batter. Bake for 20-24 minutes.

Oatmeal Protein Muffins

 Original recipe found here

3 very ripe bananas (or 1 cup applesauce)

1 cup milk

1/2 cup peanut butter (or other nut butter)

2 eggs

1/4 cup maple syrup (or honey)

1 tsp vanilla

1 TBSP baking powder

1/4 cup ground flaxseed meal

1 TBSP chia seeds

3 cups whole oats

chocolate chips to taste (optional)

--Preheat oven to 375•. Spray muffin pan, or spray muffin liners.

--Mash bananas in large mixing bowl, then add all other ingredients. Stir well.

--Scoop into muffin pan, about 2/3 full. Bake for 25 mins and cook on rack.

Protein Pancakes

 original recipe found here

1 cup rolled oats

5 eggs

1 cup cottage cheese

1/2 tsp vanilla

1/4 tsp cinnamon

1 TBSP sugar

--Blend all ingredients in a blender. Pour batter by 1/4 cup onto heated skillet and cook both sides until done.

Cauliflower Gratin

 original recipe found here

1 (3-pound) head cauliflower, cut into large florets

Kosher salt

4 tablespoons (1/2 stick) unsalted butter, divided

3 tablespoons all-purpose flour

2 cups hot milk

1/2 teaspoon freshly ground black pepper

3/4 cup freshly grated Gruyere, divided

1/2 cup freshly grated Parmesan

1/4 cup fresh bread crumbs

-Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

-Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

-Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

Olive Garden Alfredo Sauce

 original recipe found here

6 TBSP salted butter

1 TBSP garlic, minced

2 TBSP flour

1.5 cups heavy cream

1.5 cups whole milk

1/2 cup romano cheese

1/2 cup parmesan cheese

salt & pepper to taste

• Melt the butter in a large saucepan over medium heat. Add the garlic and cook for one minute.
• Whisk in the flour and cook for 1 minute, stirring continuously. 
• Add the heavy cream in splashes, stirring continuously. Add the milk in the same manner.
• Bring to a gentle bubble, then reduce heat to low to bubble. It will continue to thicken as it simmers.
• Slowly stir in the cheese. Taste and season with salt/pepper if desired.

Easy Creamy Tuscan Shrimp

 original recipe found here

• 1 pound RAW shrimp (I used 31-40 count size), thawed & peeled
• 2 tablespoons butter
• 1 teaspoon flour
• 4-5 cloves garlic minced
• 1 cup heavy cream
• 1 teaspoon lemon juice
• 2 dashes Italian seasoning
• 1/4 cup sun-dried tomatoes, chopped
• 1 cup packed fresh baby spinach (I didn't use this because 3 of my girls won't eat it)
• Handful fresh basil cut into thin strips
• Salt & pepper to taste

• Melt the butter over medium-high heat in a large skillet. Add the flour and cook for about a minute, stirring until smooth. 
• Add the garlic and cook for about 30 seconds or until fragrant.
• Stir in the cream, lemon juice, Italian seasoning, and sun-dried tomatoes. Simmer for 2 minutes. Reduce heat if it's bubbling too much. 
• Add the shrimp and cook for around 5 minutes or until they're cooked through and the sauce is slightly thickened, taking care not to overcook them. 
• Add the spinach and basil and cook for another 2 minutes. Season with salt & pepper as needed. Serve immediately. You could also grate some fresh parmesan over top if you wish.
  **I actually doubled the sauce, but used the 1 pound of shrimp, and it was the perfect amount for 1 pound of linguine.