What I Eat

Potato Bake

Serves: 3

Ingredients:
3 medium Russet potatoes
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon onion powder
2 tablespoons unsalted butter, softened
1/2 cup shredded mild cheddar cheese, divided
1/2 cup whole milk
1/4 cup sour cream
2 pieces cooked bacon, crumbled
6 blades fresh chives, chopped

Directions:
Preheat oven to 375 degrees. Peel and cube potatoes. Cook potatoes in boiling water for 20 minutes or until soft. Drain. With an electric mixer, beat potatoes, salt, pepper, onion powder, butter, 1/4 cup cheese, milk, and sour cream together until creamy. Spread potato mixture in a greased casserole dish and top with remaining 1/4 cup cheese. Bake for 15 minutes. Top with chives and bacon. Have with a glass of water.

What I Eat

Potato Wedges

Serves: 3

Ingredients:
1/2 cup vegetable oil
1 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese
9 red potatoes

Directions:
Preheat oven to 425 degrees. In a large bowl, whisk together first five ingredients. Cut each red potato into six wedges. Add potatoes to the bowl with the oil mixture and toss to coat. Place potatoes on a baking dish lined with aluminum foil. Bake for 45 minutes flipping potatoes halfway through cooking time. Have with a good source of protein.


What I Eat

Beef Stew

Serves: 6 to 8

Ingredients:
1/4 cup flour
2 lbs. stew meat
3 tablespoons unsalted butter
4 cups water
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
2 bay leaves
3 1/2 tablespoons cornstarch
3 1/2 tablespoon water
10 red potatoes
12 oz. bag baby carrots
1/8 cup parsley flakes

Directions:
Shake meat and flour together in a zipper baggie until meat is coated. Melt butter in a large skillet over medium heat. Brown meat on both sides. In a slow cooker, combine 4 cups water, Worcestershire sauce, garlic powder, onion powder, salt, pepper, and bay leaves. Add browned meat and stir. Cover slow cooker and cook on high for 4 hours. During the last hour of cook time, thoroughly mix cornstarch with 3 1/2 tablespoons water to make a slurry. Carefully pour the slurry into the slow cooker and stir. Cook potatoes and carrots in pots of boiling water for 20 minutes or until soft. Drain. Cut potatoes into bite-sized pieces. Add potatoes, carrots, and parsley to the meat mixture in the slow cooker and stir. Have with a glass of water.

What I Eat

PB Honey Bars

Serves: 36

Ingredients:
1 cup clover honey
1-1/2 cups 100% all natural peanut butter with sea salt
2 tablespoons organic whole ground flaxseed meal
6 cups o-shaped multi grain cereal
unsalted butter for greasing pan

Directions:
In a microwave-safe bowl, microwave peanut butter for 1 minute or until melted. Add honey and flaxseed. Stir until well combined. Pour over cereal and stir until well coated. With a rubber spatula, press mixture evenly into a buttered 9″ x 13″ pan. Refrigerate for 1 hour. To keep each serving under 10g sugar, cut into 36 bars. Have with a glass of water.