Slow Cooker Cinnamon Applesauce

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Our baby girl will be here in a little over one month and I could not be more excited about it! I know we have a while until we start giving her solid foods, but I am determined to make all of her first foods from scratch, just like I did for Bradley. I really think that's part of the reason why he has such an amazing appetite today! Testing out this slow cooker applesauce was a perfect decision because I realized how easy it is (and how convenient it will be once a newborn is around!) and how much Bradley loves it. Definitely saving this one to use all the time. Enjoy!

Printable Recipe

Ingredients
Makes 3-4 cups applesauce, depending on the size of your apples

• 7 medium-large apples, peeled, cored and finely diced
• 1 tbsp. sugar
• 2 tbsp. water
• 1/2 tsp. cinnamon

In a slow cooker, add the apples, sugar, water and cinnamon.

Cover and cook on HIGH for 4-5 hours, stirring occasionally.

Once tender, mash with a potato masher (or add to a blender/blend with an immersion blender if you want an extra-smooth consistency). Taste and add more cinnamon, as desired.

Store in an airtight container in the refrigerator.

Source: SK Original

Overnight Apple French Toast Strata

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This breakfast strata can be prepared the night before and popped in the oven the next morning for a quick and easy warm breakfast! Fresh apples, cinnamon and nutmeg make the flavors of the season come to life in this French toast-style breakfast casserole. It will leave your belly full and your house smelling delicious. Enjoy! 

Printable Recipe

Ingredients

• 1 tbsp. butter
• 2 medium tart apples, peeled, cored and thinly sliced
• 2 1/2 tbsp. sugar, divided
• 5 pieces of white bread, cut into small cubes
• 1/4 cup pecans, chopped, divided
• 3 eggs
• 3/4 cup milk
• 2 tbsp. half-and-half
• 1/4 tsp.vanilla
• 1/2 tsp. cinnamon
• Dash of nutmeg
• Pinch of salt
• Maple syrup, for serving

Melt butter in a large nonstick skillet over medium-high heat. Add apples and 1/2 tbsp. sugar to pan; saute 8 minutes or until apple is tender and lightly browned. Remove from heat; cool 5 minutes.

Coat an 8-inch glass or ceramic baking dish with cooking spray. Arrange half of bread in dish. Top with apple mixture; top with 2 tbsp. pecans. Arrange remaining bread over pecans.

Combine the eggs, remaining 2 tbsp. sugar, milk, half-and-half, vanilla, cinnamon, nutmeg and salt in a medium bowl, stirring with a whisk. Pour milk mixture over bread, pressing down to submerge. Sprinkle with remaining 2 tbsp. pecans. Cover and chill overnight.

Preheat oven to 350 degrees F. Uncover dish and bake for 30 minutes or until knife inserted in center comes out clean. 

Serve pieces with a drizzle of maple syrup.

Source: Adapted from Cooking.com

Turkey Santa Fe Stuffed Zucchini Boats

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I'm a huge, huge fan of zucchini boats since they are extremely healthy and make a perfect "plate" for any type of filling. I'm obsessed with this Italian version that I make often, but these Santa Fe boats give them a run for their money. They're packed with tons of vegetables (beans, tomatoes, onions, corn) and then get a little kick from the salsa and cumin. They're really easy to pull together and make a great dinner for a crowd. Using turkey in place of beef saves you a ton of calories, too. Enjoy!

Printable Recipe

Ingredients

For the filling:

• 1 (12 oz.) package 93% lean ground turkey
• Salt, to taste
• 3/4 cup canned black beans, rinsed and drained
• 3/4 cup corn kernels, drained
• 1 jalapeño, seeded and chopped
• 1/2 (15 oz.) jar petite diced tomatoes, drained
• 1/2 cup jarred mild salsa
• 1 tsp. garlic, minced
• 1/4 cup onion, chopped
• 2 tbsp. cilantro, chopped
• 1 tsp. cumin

For the zucchini:

• 5 medium zucchini (7 oz. each), cut in half lengthwise
• 2 cups Mexican blend cheese, shredded

Spray a 13x9 in baking dish with cooking spray and set aside. Preheat oven to 400 degrees F.

Using a small spoon, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half. Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the turkey filling, (squeeze excess water with a paper towel) discarding the rest.

In a large skillet, brown the turkey and season with salt. When the turkey is browned, add the reserved chopped zucchini flesh, black beans, corn, jalapeño, tomatoes, salsa, garlic, onion, cilantro and cumin.Mix well and simmer on low, covered for 15 minutes. Remove lid, and simmer for an additional 5 minutes or until liquid reduces and mixture thickens.

Place the hollowed out zucchini cut side up in the prepared baking dish. Using a spoon, fill the hollowed zucchini boats with the turkey mixture, dividing the filling equally, about 1/3 cup in each. Sprinkle the cheese evenly on the top of each zucchini boat.  Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Source: Adapted from Skinnytaste

Waffled Banana Bread

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During the week, my family has staples that we stick to for breakfast. Bradley has toast/pancakes, fruit and yogurt while Chris and I have whatever we pick off the pantry shelf that day. But on the weekends it's a completely different story. We like trying new recipes and sitting down to a hearty and delicious breakfast as a family. And what sounds more delicious than taking a moist banana bread recipe and putting it in a waffle maker? Uhh, not much. Enjoy!

Printable Recipe

Ingredients

• 1 1/4 cups all-purpose flour
• 3/4 cup sugar
• 1/2 cup chopped walnuts (optional)
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. salt
• 1 cup smashed banana (2 to 3 small bananas)
• 1/2 cup vegetable oil, plus more for brushing waffle iron
• 1/2 cup sour cream
• 1 tsp. vanilla
• 2 large eggs
• Soft unsalted butter and confectioners' sugar, for serving, optional

Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the flour, sugar, walnuts, baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl. Whisk together the banana, oil, sour cream, vanilla and eggs in another bowl. Fold the banana mixture into the flour mixture until just combined (it's okay if there are lumps).

Lightly brush the top and bottom of the waffle iron with oil. Fill each section about three-quarters of the way full (there should still be some waffle iron showing). Close and cook until the waffles are golden brown, 4 to 6 minutes. Keep the waffles warm in the oven or covered with foil on a plate while you cook the remaining batter.

Spread with butter and dust with confectioners' sugar if you'd like.

Source: Food Network

Fruit and Nut Muffins

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It's safe to say I had a rolling list of about 20 recipes I was considering making from Nicole's blog, PicNic, for SRC this month. But as soon as I came across this recipe my search was over. (Don't worry--I plan on going back to make the other 19 recipes VERY soon).

I still had quite a few apples left from our apple picking excursion a few weeks ago, so a recipe with apples in it was a no-brainer. These muffins are packed with apples and berries, plus a few pecans are scattered throughout to give them some crunch. These are perfect for a chilly fall morning paired with some coffee or tea. The boys and I loved these and they will definitely be going into our rotation! Enjoy!

Printable Recipe

Ingredients
Makes 15 muffins

• 1 stick butter, room temperature
• 1/2 cup sugar
• 2 eggs
• 1 tsp. vanilla extract
• 1 1/2 cup flour
• 1 tsp. baking powder
• 1/2 cup milk
• 1/2 cup pecans, chopped
• 2 apples, cored, peeled and chopped
• 1 cup frozen mixed berries
• 1/4 cup rolled oats

Preheat oven to 350 degrees F and grease or line 15 muffin cups.

Beat the butter and sugar until light and fluffy. Beat in the eggs and vanilla extract. 

Sift in the flour and baking powder and beat just until combined. Add the milk and beat on low until combined. Fold in the pecans and apples, then gently fold in the berries just until they are incorporated.

Spoon the batter into the prepared muffin tins. Sprinkle the top of each muffin with a spoonful of rolled oats.

Place in the center of the oven and bake for about 20-25 minutes, until the muffins spring back when pressed gently in the center and a toothpick inserted comes out clean.

Remove from the oven and allow to cool for approximately 10 minutes in the tin before turning out onto a wire rack to cool completely. Store in an airtight container.

Source: PicNic

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