Fastest Baked Potatoes in the West

My husband wanted steak, baked potatoes and salad for his birthday dinner. I was running short on time so I cheated a bit...

I wish I would've taken a picture before he put anything on it - but you can still see how roasted and delicious around the edges it is

Fastest Baked Potatoes in the West

Russet potatoes (as many as you need - as close in size as possible)

Olive Oil

Kosher Salt

Preheat your oven to 450 degrees

Scrub your potatoes. Pat dry. Cut in half put on cookie sheet cut side down. Drizzle with olive oil and sprinkle with Kosher salt. Roast for 25 minutes.

Chocolate Chip Banana Muffins

I've been trying to make/make available healthy breakfast foods that are high in protein so we will ALL actually EAT BREAKFAST! We are almost always in a rush in the morning before work and school and around here - it's usually breakfast that gets sacrificed.

We've been eating a lot of Kodiak brand pancakes. I bought my youngest (11) a mini waffle iron for Valentine's Day and taught her how to make the batter - so she has been loving those. I also taught the girls how to make eggs they way they like them (over easy is preferred by most!) We've also been having Oikos greek yogurts with granola and in a real pinch - protein granola bars. I saw this recipe online and that it would be PERFECT to have on hand instead of the granola bars - that really should be eaten as a snack later in the day. We'll see!!

Chocolate Chip Banana Muffins

2 bananas
2 c Kodiak power cake powder
1 c almond milk
1/4 c maple syrup
1 egg
1 tsp vanilla extract

Chocolate chips to your liking

Preheat 350 degrees
Mix all ingredients. Put in greased or lined muffin tray and bake for 16 to 17 minutes.

2 muffins 230 cal 11 g protein

*This picture the muffins have white chocolate chips in them. I personally would've used mini chocolate chips, but my daughter, Biz made them and she prefers white chocolate chips.

Homemade Artisan Bread

I saw this recipe online and thought it was the perfect recipe to teach my girls how to make bread!! The older 2 have made our beloved Thanksgiving Rolls a few times, but they haven't made regular old bread - and this was the first time making any kind of bread for my youngest. It's a no fail recipe!!

Homemade Artisan Bread

3 cups All Purpose Flour
1 tsp Salt
1/2 tsp Active Dry Yeast
2 cups Water- room temperature water start with 1 1/2 cups then add more

Mix the flour, salt and yeast until combined in a large bowl (the bread doubles)
Add in the water (start with 1 1/2 cups then add more until it isn’t dry, but you don’t want it too wet)
Cover with a plate or silicon wrap or plastic wrap and let sit for 6 to 24 hours (on the kitchen counter)
Then de-gas, by stirring it once to get the air out.
Grease your bread pan with oil or butter (coating with flour helps it to not stick)
Place bread dough in your baking pan and let it rise for an hour covered.
Bake at 400 degrees for 30 minutes covered (I use another bread pan on top, or you could use tin foil), then 10 minutes uncovered until golden on top *I baked it for 2 minutes longer at the end - it didn't look brown enough.

Different Mix-Ins

Options- Wheat Bread- 2 cups all purpose flour and 1 cup wheat flour (I have made this before with all wheat, I liked it, my kids didn’t as much….it is heavier)
Gluten Free- Use Cup for Cup Flour
Cranberry Bread- Before you add the water mix in- 1/2 cup dried cranberries and 1/2 cup chopped hazelnuts
Jalapeño Cheddar Bread- Before you add the water mix in- 1/2 cup shredded cheddar cheese and 1 diced jalapeño *we left just a few seeds attached so it wasn’t too spicy- add more of the seeds if you like it spicy (or I chop up about 1/4 cup of the “Hot & Sweet Jalapeños” from Trader Joe’s that are in a jar)
Nut Bread- Before you add the water mix in- 1/4 cup chopped almonds, 1/4 cup sunflower seeds and 1/4 cup flax seeds
Cinnamon Raisin Bread- Before you add the water mix in- 1/2 cup raisins and 2 teaspoons cinnamon
Everything But The Bagel- Before baking sprinkle evenly over the top of the bread with Everything But The Bagel Seasoning

Cauliflower Cheese Soup

Cauliflower Cheese Soup

2 pounds cauliflower (about 6-7 cups chopped - or 2 Costco bags cauliflower rice)
1 can (14-oz) low sodium chicken broth, divided
½ cup chopped onion (more less to taste)
2 tablespoons butter
¼ cup flour
3 + cups half n half or whole milk, more if needed
½-1 teaspoon salt (season to taste)
8-10 ounces shredded sharp cheese (about 2 ½ -cups), divided
½ tablespoon prepared mustard
Cooked bacon, sliced green onions, croutons, optional garnishes

Trim cauliflower and cut into 1-inch pieces. Place in saucepan over medium heat with about 1-cup chicken broth, bring to a boil, reduce heat, cover and steam for about 10 minutes or until tender. OR microwave the cauliflower rice in it's bag for 7 minutes.

Trim and chop onion. Using a 4-qt Dutch oven or saucepan, sauté in butter over medium heat until onion is translucent and begins to caramelize (about 10 minutes). If needed, add 1-2 tablespoons chicken broth to prevent scorching.

Stir flour into onions; gradually stir in remaining chicken broth and the half n half. Stirring frequently, bring to a boil, reduce heat and gently boil 1-2 minutes. Add cauliflower (and cooking liquid). Using an immersion blender, blend until smooth. Season to taste with salt and pepper. Stir in about ¾ the cheese and the mustard. If desired, thin to preferred consistency using additional milk. Serve garnished with remaining cheese and optional toppings.