HomemadeRecipes

Healthy Recipes For A Healthy Lifestyle

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One of the most effective ways I found to keep me accountable on achieving my goals is to have a close friend hold me accountable for my actions. For gym days, it is Marisa and Alex pushing me to lift more weight than my trembling body thinks it can handle. For eating healthier, it’s Huyen texting me pictures of her healthy meals to remind and inspire me to make better food choices throughout my day. For anything work-related, it’s Wendy keeping me motivated, productive, and pushing me to produce my best work. Honestly, I am eternally grateful for all of these friends (and more) who keep me in check, because without them, I wouldn’t be where I am today when it comes to my mental or physical health.

For today’s blog post, a popular subject that a lot of you guys requested was a compilation of healthy recipes that I have tried and love. Personally, I admit that I start eating unhealthy meals when I cannot think of anything to cook at home and END UP buying fast food or takeout due to the short-term gratification effect it has on us. However, because homecooked meals often lead to healthier eating choices and lower expenses, I KNOW that I want to hop back on the healthy bandwagon and I plan to take all of you with me! This month, I’ve partnered up with Milk And Eggs to introduce to you guys a bunch of fun, easy-to-make recipes that don’t require a lot of time or prep work. Let’s jump into it!


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Before we get started, I want to emphasize that these meal suggestions or recipes are HEALTHIER ALTERNATIVES than what you could find at your local restaurant or fast food chain. Personally, I find that when I make the effort to swap out unhealthy ingredients for more nutritious ones, it makes a HUGE difference in both calorie and nutrient intake.

There are so many health benefits when it comes to eating healthy, such as a more uplifted mood, better sleep, etc. With a little discipline, you can attain all of these health benefits as well, and it’s not hard to do once you make small changes in your life! So without further ado, let’s get started!


Discount Code:

Use "MISSMICHELLE" for $20 off your online 
Milk And Eggs purchase of $40 or more.

That's 50% off of your next groceries spree!


Breakfast Options


  • Two Scrambled Eggs & Two MorningStar Farms Maple Flavored Vegetable Patties

    • Ingredients:

    • Directions:

      • Cook two scrambled eggs in a pan and add a dash of Trader Joe’s Onion Salt. Honestly, this salt just adds so much flavor to my eggs and I can’t imagine ever cooking eggs without this spice!

      • Add oil to pan and pan-fry two vegetable patties. Cook on medium-low heat for 3-5 minutes, then flip patty to cook the other side for another 3-5 minutes.

        • Nutrition Facts: One vegetable patty contains 8g of protein and is only 80 calories! These vegetable patties are low in calories compared to your standard bacon and sausage options!

  • Supreme Omelette

    • Ingredients:

      • 2 Brown Eggs - buy from the Milk & Eggs website here.

      • Trader Joe’s Onion Salt

      • 1 Organic Red Onion - buy from the Milk & Eggs website here.

      • Organic Mushrooms - buy from the Milk & Eggs website here.

      • Organic Green Onions - buy from the Milk & Eggs website here.

      • Organic Spinach - buy from the Milk & Eggs website here.

    • Directions:

      • Add oil to pan, then two eggs. I choose to scramble the eggs just a LITTLE bit so that the yolk and egg whites are combined.

      • Wash vegetables and chop into bite-sized pieces. Add chopped vegetables to the scrambled eggs mixture.

      • Cook for 3 minutes on medium-low heat, before flipping omelette in half (like a quesadilla!) once one side is cooked well! Fold in half.

  • Avocado Toast

    • Ingredients:

      • 1 Slice of Whole Wheat Bread - buy from the Milk & Eggs website here.

      • 1 Brown Egg - buy from the Milk & Eggs website here.

      • Trader Joe’s Onion Salt

      • 1 Organic Avocado - buy from the Milk & Eggs website here.

    • Directions:

      • Place 1 slice of whole wheat or multi-fiber bread/bagel in the toaster. Meanwhile, add olive oil to the pan and cook one egg on medium-low heat until fully cooked. Personally, I like to scramble mine, but you can do sunny-side up if desired! Add Trader Joe’s Onion Salt to the eggs because that shit is BOMB!

      • Slice 1 avocado in half. Scoop out avocado into a bowl and mash. Add a dash of garlic salt and black pepper. Spread avocado mash on to toasted bread.

      • Add cooked egg on top and serve.

  • Scrambled Egg & Hashbrown Breakfast Burrito (LOVE this recipe because you can meal prep and freeze these burritos and/or take them with you on-the-go to work! Find the original recipe link here.)

    • Ingredients:

    • Directions:

      • Bake 1 frozen hashbrown on 425 or 20 - 25 minutes. Cut into bite-sized pieces once baked fully. Should have a crunchy texture!

      • Heat tortilla in a pan on low heat until it warms up slightly. Do not cook until hard/crispy - just enough to warm it up!

      • While the tortilla is warming up, scramble two eggs in another pan on medium-low heat. Sprinkle Trader Joe’s Onion Salt on the eggs.

      • Place warm tortilla on a plate, and add scrambled eggs and chopped hashbrown on to the tortilla. Add 2 tbsp of salsa. Personally, I also like to add a bit of ketchup and sriracha as well!

      • Wrap into a burrito and serve.

  • One Bowl of Plain or Vanilla Greek Yogurt With Chopped Fruit & Toppings

  • One Bowl of Quaker Oats’ Oatmeal

    • Directions:

      • Add one pre-packaged Quaker Oaks packet or 1/4 bowl of plain oatmeal to a bowl. Add a little bit of cold water until the oats are almost floating (make sure not to add TOO much water!) in the bowl. Microwave for one minute.

        • If you don’t like plain oatmeal, you can add a dash of brown sugar and a dash of cinnamon for added flavor (just don’t go crazy with the sugar, hah).


Meat/Fish Recipes


  • Roasted Lemon Pepper Cod (With A Side Of Veggies)

    • Honestly, you can purchase the BOMBEST roasted lemon cod from your local Costco - it comes premarinated! Just follow the instructions on the box and you’re good to go :) Pair with your favorite side of veggies - I love eating this fish with stir-fried green beans!

  • Meatloaf

    • Ingredients:

      • 3-4 lbs of ground meat (Use organic or grass fed/no hormone from Whole foods or Trader Joe's, Lean 10% fat, Use a mixture of beef and turkey) - buy from the Milk & Eggs website here.

      • 1.5 to 2 cups of Whole Wheat Bread Crumbs

      • 3 Brown Eggs - buy from the Milk & Eggs website here.

      • 1 Organic Red Onion, minced - buy from the Milk & Eggs website here.

      • 1 cup parsley/cilantro, minced - buy from the Milk & Eggs website here.

      • 1 tablespoon of garlic powder

      • 1.5 to 2 cups of water (Use less water if you think the meat mixture is mushy already)

      • 1 to 2 teaspoons of salt

      • 1 teaspoon pepper

      • 1 tablespoon cumin/coriander powder

    • Directions: Combine all ingredients in a mixing bowl. Let sit/marinate for a few hours in the refrigerator. After a few hours, take the mixture out of the fridge and form into a rectangle loaf in a loaf pan. Bake at 375 degrees for about 1 hour or 1.5 hours. Optional: Add ketchup on the top for the last 15 minutes.

  • Honey Soy Sauce Flavored Salmon

    • Ingredients:

      • Fresh or frozen salmon - psst, the salmon on the Milk & Eggs website is BOMB! Buy it here.

      • Pepper

      • Honey

      • Soy Sauce

    • Directions:

      • Preheat oven to 350F.

      • Wash salmon under a running faucet, and use the edge of a knife to scrape across the salmon skin for extra cleanliness. Use a dry paper towel to absorb all of the water out of the fish. The paper towel process is SUPER IMPORTANT so that your fish doesn’t come out mushy!

      • Place salmon on a piece of aluminum foil on a baking pan. Add a dash of pepper to the salmon. In a separate mixing bowl, combine 1 - 2 tablespoons of honey with a little bit of soy sauce. Too much soy sauce will make this salmon taste salty AF! Pour honey and soy sauce sauce mixture over the salmon.

      • Bake salmon for 15 - 20 minutes, or until well cooked - you can poke a chopstick or fork into the fish. It should be a tender, '“falls off the bone” type of texture and not raw/wet.

  • Tempura Crusted Japanese Mayonnaise Salmon (this is a HOMEMADE recipe from a college friend ;) Honestly, not the HEALTHIEST recipe on this list but at least it has salmon!)

    • Ingredients:

      • Fresh or frozen salmon - psst, the salmon on the Milk & Eggs website is BOMB! Buy it here.

      • Pepper

      • Garlic Salt

      • Lemon

      • Japanese Mayonnaise (you can pick this up at your local Asian grocery store - Hmart or 99 Ranch should have it!)

      • Whole Wheat Bread Crumbs

    • Directions:

      • Preheat oven to 350F.

      • Wash salmon under a running faucet, and use the edge of a knife to scrape across the salmon skin for extra cleanliness. Use a dry paper towel to absorb all of the water out of the fish. The paper towel process is SUPER IMPORTANT so that your fish doesn’t come out mushy!

      • Place salmon on a piece of aluminum foil on a baking pan. Spread a thin layer of Japanese mayonnaise with a butter knife until salmon is covered evenly. Add whole wheat bread crumbs on top of the mayonnaise layer, followed by a dash of pepper and garlic salt. Lastly, add a few drops of lemon juice for that added citrus kick!

      • Bake salmon for 15 - 20 minutes, or until well cooked - you can poke a chopstick or fork into the fish. It should be a tender, '“falls off the bone” type of texture and not raw/wet.


Vegetarian Recipes


All of these vegetable dishes are GREAT to eat as side dishes! Also, vegetables are a great way to substitute unhealthy fillers such as white rice.

  • Enoki Mushroom & Baby Bok Choy Stir-Fry

    • Ingredients:

      • Baby bok choy - buy from the Milk & Eggs website here.

      • Enoki mushroom (1-pack) - buy from the Milk & Eggs website here.

      • Bragg Liquid Aminos - buy from the Milk & Eggs website here.

    • Directions:

      • Wash, chop, and dispose of ends of enoki mushroom (always comes with a chunk of dirt, yuck!). Wash, chop, and dispose of ends of baby bok choy.

      • Add olive oil to pan and throw mushrooms/bok choy into pan on medium-low heat. Add a little bit of Liquid Aminos for added flavor (don’t add too much or it’ll be super salty!). Pan-fry for 3-5 minutes or until vegetables are “soft”/”liquidy”.

  • Green Beans Stir-Fry

    • Ingredients:

      • Organic Green Beans - buy from the Milk & Eggs website here.

      • Shallots

    • Directions:

      • Add olive oil to pan and pan-fry green beans for 3-5 minutes on medium heat. Add shallots for an extra kick of flavor. SO DAMN GOOD.

  • Spaghetti Squash (find original recipe link here).

    • Ingredients:

      • 2 whole spaghetti squash

      • 1 1/2 lb ground turkey (or beef) - buy it from the Milk & Eggs website here.

      • 1/4 cup extra-virgin olive oil

      • Freshly ground black pepper

      • 4 cups marinara sauce (homemade or jarred) - I prefer using Rao’s Homemade Marinara sauce linked here.

    • Directions:

      • Preheat the oven to 450F.

      • Split the squashes in half & scrape out seeds. Line an oven tray with aluminum foil. Season the spaghetti squash with olive oil, salt, and pepper. Place flesh side down and roast for 30 - 40 minutes until fully cooked. Remove from the oven and let squashes rest until cool enough to handle.

      • Meanwhile, heat marinara sauce in a large saute pan for 3-5 minutes on medium-low heat. For vegetarians, you can add chopped red onions, mushrooms, or any other vegetables that you would like your spaghetti squash to come with! For meat lovers, you can add ground turkey or beef.

      • When squash is cool enough to handle, using a large kitchen spoon scrape the strands of squash from the inside of the skin. Toss the spaghetti squash in the pan with the hot marinara for just long enough to get hot. Serve and enjoy.

  • Honey & Balsamic Vinegar Roasted Brussel Sprouts (see original recipe link here).

    • Ingredients:

      • 1 1/2 lbs fresh brussel sprouts - buy it from the Milk & Eggs website here.

      • 2 tbsp olive oil (for baking)

      • 1 tbsp olive oil (to mix with honey and balsamic vinegar)

      • 1/2 tsp ground black pepper

      • 2 tbsp balsamic vinegar

      • 2 tsp honey

    • Directions:

      • Preheat oven to 425F.

      • Line a baking sheet with aluminum foil.

      • Peel off the outer dry/dirty brussel sprout leaves, cut the bottom off and slice in half.

      • In a large bowl, toss brussel sprouts with olive oil and black pepper to coat thoroughly.

      • Bake brussel sprouts in oven for approximately 20 minutes.

      • Take brussel sprouts out of oven and coat with honey, balsamic vinegar, and olive oil mixture.

  • Olive Oil Roasted Brussel Sprouts

    • Ingredients:

      • 1 1/2 lbs fresh brussel sprouts - buy it from the Milk & Eggs website here.

      • 2 tbsp olive oil

      • 1/2 tsp ground black pepper

    • Directions:

      • Preheat oven to 425F.

      • Line a baking sheet with aluminum foil.

      • Peel off the outer dry/dirty brussel sprout leaves, cut the bottom off and slice in half.

      • In a large bowl, toss brussel sprouts with olive oil and black pepper to coat thoroughly.

      • Bake brussel sprouts in oven for approximately 20 minutes.

  • Roasted Sweet Sweet Potatoes with Honey & Cinnamon (find original recipe link here)

    • Ingredients:

      • 4 sweet potatoes, peeled & cut into 1-inch cubes - buy it from the Milk & Eggs website here.

      • 1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked

      • 1/4 cup honey

      • 2 teaspoons ground cinnamon

      • Salt and freshly ground black pepper

    • Ingredients:

      • Preheat oven to 375 F.

      • Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.

      • Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.


I hope that this detailed list of recipes has left you guys more inspired to cook something new in the kitchen! Let me know which recipes stand out to you, or which recipe you want to try out! Also, since Valentine’s Day is coming up, why not take one of these recipes and whip up something special for the boo? Heh ;)

What is your favorite meal/entree to cook? Is it breakfast, lunch, dinner, or dessert?

Talk to me in the comments section - let’s chat!


Disclaimer: This post was sponsored by Milk & Eggs; however, all opinions remain my own.


Competitive Game Nights & Homemade Dinner Traditions

Lifestyle blogger, Michelle Sun from @missmisschelle, shares two of her favorite DIY/homemade recipes that she cooks with her friends on game night days!

The Secret Homemade Recipe That Helped Me Lose Five Pounds

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Recently, I've been working on improving my health when it comes to a proper diet and frequent exercise. When I combined whipping up healthy homemade meals with MilkAndEggs ingredients along with strength training at the gym several times per week, the pounds shed quickly off of my body. My stomach felt and looked less bloated and my energy levels spiked up, as I felt less groggy and more awake in the morning. Is this what healthy feels like? Because I'm all for it! Even though I lost five pounds in one month, it's just the beginning and I have so much more to work towards! In today's post, I've partnered up with MilkAndEggs once again to share with you guys the secret addictive recipe that I've been making for myself 1-2 times per day - the recipe that helped me lose all of that extra weight! If you want this recipe for yoself (which I know you do), keep on reading to see what magic ingredients are in this salad ;)


Discount Code:
Use "MISSMICHELLE" for $20 off your online MilkAndEggs purchase of $40 or more.

That's 50% off of your next groceries spree!


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Teriyaki 

Salad Recipe

Ingredients:

- 1-2 cups of kale, spinach, or lettuce (washed)
- 1/4 cup of pasta noodles, cooked
- 1/2 avocado, diced
- 1/2 cup of quinoa, cooked
- Missmisschelle's salad dressing (recipe shown below)
- Optional: Salmon, Chicken, etc.


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Teriyaki Salad Dressing

- 1/3 cup Trader Joe's Sukiyaki dressing
- 1/2 teaspoon garlic powder
- 1/3 cup rice wine vinegar or apple cider vinegar
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black peper
- 1 tablespoon sugar
- 1/2 cup oil (ex: vegetable oil, canola oli, olive oil)


I didn't include any directions in this post because you literally toss everything together to make a salad, right? The same applies to this recipe! Essentially, the most work you have to do for this recipe is dice up an avocado and boil the pasta noodles. Easy peasy, lemon squeezy (which by the way, you can add lemon juice to this recipe if you want!) ;)

I hope that you guys enjoy this recipe that I've been absolutely addicted to for the month of February! I'd greatly appreciate it if you could please click the heart button at the bottom of this post and let me know in the comments section below if you plan to try this recipe out for yourself! I'd love to see your salad bowl creations. Feel free to get creative with it!

Disclaimer: This post was sponsored by MilkAndEggs; however, all opinions remain my own.


Much Love,

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Healthy Eats: Acai Bowl Recipe

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In 2018, I'm making it a goal of mine to eat a lot healthier. However, I don't want this lifestyle change to feel torturous or draining, so I always make it a point to ENJOY the healthy foods that I'm consuming. Thus, I've made a huge effort to change my diet choices for the better by incorporating more nutritious options into my meals. For the new year, I've partnered up with MilkAndEggs to introduce to you guys one of my FAVORITE healthy snacks to dig into - acai bowls! To put a fancy twist to things, I made these delicious acai bowls and served them in PINEAPPLES so be sure to check out the recipe down below if you want to recreate this beautiful creation of moi! ;)


Discount Code:
Use "MISSMICHELLE" for $20 off your online MilkAndEggs purchase of $40 or more.

That's 50% off of your next groceries spree!


Acai bowls are up to the chef's creative freedom so I had a lot of fun decorating these two bowls! If you need some acai bowl decor inspo, I highly recommend Pinterest for the most aesthetic looking acai bowls! So, if you're ready to make these acai bowls, let's get to it!

*NOTE: Just a tip for my first-time acai bowl makers, be sure that the acai bowl consistency is somewhat thick and less liquid-y. The left acai bowl I made held my toppings and fruit quite well because the consistency was thick enough to secure these ingredients in place. However, the right acai bowl had a very watery texture and it was more difficult to hold the fruit in place. Just thought I should help my homies out before I show ya the recipe ;)

P.S. I purchased the granola for this recipe from Trader Joe's, but I've always wanted to try a specific granola brand called Gr8nola - it's Chriselle Lim's favorite!


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Acai Bowl

 

Ingredients:
- 2 Acai Smoothie Packs
- 1 banana
- 1 cup blueberries or raspberries or quartered strawberries
- 1/2 cup almond milk (unsweetened)

Toppings:
- 1/2 cup granola
- 1/2 banana (sliced)
- 1/4 cup blueberries, raspberries or quartered strawberries

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Directions:

1. Break frozen acai pack up into chunks & place in blender.

2. Add other acai bowl ingredients in this order: 1 banana, 1 cup blueberries, raspberries or quartered strawberries, & 1/2 cup almond milk.

3. Blend until smooth.

4. Add acai bowl toppings.

Find the original recipe here.


If you want to try more than one acai bowl flavor, I've listed two more recipe links that you can tackle if you're ready for the challenge!
 

Raspberry Acai Bowl

Chocolate Peanut Butter Banana Smoothie Bowl


Here's to a healthier year ahead! Remember that I'll always be cheering you on to a healthier life and I'll do my best to update you guys with additional healthy eats that I've been munching on these days. If you're into behind-the-scenes cooking and easy-to-make recipes, don't forget to follow along on my Instastories (@missmisschelle) because I will be cooking a LOT of healthy food in the near future! Until next time ;)

Disclaimer: This post was sponsored by MilkAndEggs, but all opinions remain my own.

Much Love,

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The Coolest Christmas Party Appetizer Ever

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Tis' the season for festive holiday feasts and party food, and what better way to whip up a Pinterest-inspired holiday recipe than with fresh MilkAndEggs ingredients? For those of you who don't know, I've partnered up with MilkAndEggs for the last several months to introduce to you guys a bunch of seasonal recipes that I've bookmarked on Pinterest! Food will, and always will be, a huge part of my life and I love showing you guys new recipes that I make in the kitchen! Now without further ado, let me show you the coolest Christmas themed recipe that my family and I whipped up together this holiday season!


Outfit Details:
Penguin Pajamas: Adore Me


Photography By:
Jonathan Wang from @jonathanbangwang


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Discount Code:
Use "MISSMICHELLE" for $20 off your online MilkAndEggs purchase of $40 or more.

That's 50% off of your next groceries spree!


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Christmas Tree Spinach Dip Breadsticks

Ingredients:
- 12 oz. frozen chopped spinach, thawed & squeezed
- 6 oz. cream cheese, softened
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
- 1/4 teaspoon chili powder
- 1 teaspoon italian seasoning
- 1/2 cup grated parmesan cheese
- 1 cup cheddar or mozerella cheese
- 1 tube refrigerated thin crust pizza crust
- 2 tablespoons butter
- 1/2 teaspoon each garlic salt + italian seasoning

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Directions:

1) Preheat oven to 400 degrees. 
2) In a bowl, beat spinach and cream cheese together. Add garlic, salt, onion powder, pepper, chili powder, italian seasoning, & beat to combine.
3) Add parmesan cheese and 1/2 cup cheddar cheese & beat to combine.
4) For shaping directions, go to https://wp.me/p405LX-3SX
5) Bake tree for about 22 minutes until golden brown on top and cooked through on the bottom.
6) Melt butter and stir in garlic salt and seasoning. Brush over breadsticks. Serve warm.

Find the original recipe here


Without a doubt, this appetizer is major addicting that you can serve at any holiday party and impress your guests. When I was only expecting to eat one "tree branch", I ended up eating five more because it was so damn good. If you're looking for a holiday treat to make next year, THIS is the recipe that will get people saying "compliments to the chef" - which will be you! ;) Hope you all had a Merry Christmas and soon-to-be Happy New Year's!

Much Love,

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Festive Thanksgiving Recipes Featuring MilkAndEggs

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What better way to stay thankful this year than to spend the Thanksgiving holidays surrounded by loved ones and a hearty feast of homemade recipes? This November, I've partnered up with my favorite MilkAndEggs once again to show you guys THREE bombtastic recipes that will make this holiday a memorable one indeed. So what are you waiting for? Let's get cooking!


DISCOUNT CODE:

USE "MISSMICHELLE" FOR $20 OFF AN ONLINE PURCHASE OF $40 OR MORE FROM MILK & EGGS.


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Apple Pie

Ingredients:

Dough:
- 2 1/2 cups all-purpose flour
- 4 teaspoons sugar
- 1/4 teaspoon salt
- 14 tablespoons cold butter, diced
- 1 large egg, lightly beaten with 2 tablespoons cold water

Filling:
- 2 tablespoons freshly squeezed lemon juice
- 3 pounds baking apples (Golden Delicious, Cortland, or Mutsu)
- 2/3 cup sugar
- 1/4 cup unsalted butter
- 1/4 teaspoon ground cinnamon
- generous pinch of nutmeg
- 1 large egg, lightly beaten

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Directions:

Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.

Make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.

Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.

Make the filling. Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.

In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.

Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.

In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)

Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.

Place a rack in the lower third of the oven and preheat the oven to 375 degrees F.

Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes.

Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.

 

Link to original recipe here.


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Blackened Shrimp Avocado Cucumber Bites

Ingredients:

Shrimp & Cucumber Bites:
- 1 tablespoon oil
- 1 tablespoon creole seasoning
- 1 pound shrimp, peeled & deviened
- 1 cucumber, sliced

Avocado Sauce:
- 1 avocado, mashed
- 1 green onion, thinly sliced or chopped
- 2 tablespoons cilantro and/or parsley, chopped
- 1 tablespoon lemon juice
- salt and cayenne to taste

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Directions:

Shrimp & Cucumber Bites:
Toss the shrimp in the oil and the seasoning and cook in a preheated (medium-high heat) heavy bottomed pan/skillet until slightly blackened, about 2-3 minutes per side.

Assemble the bites with cucumber slices, topped with avocado sauce, shrimp and remoulade sauce.

Avocado Sauce:
Mix everything and enjoy!

Link to original recipe here.


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Pomegranate and Cranberry Bruschetta

Ingredients:

Pomegranate & Cranberry Relish:
- 1 pound fresh (or frozen) cranberries, washed
- 1 cup sugar
- 1 serrano pepper
- 1/2 cup roughly chopped fresh basil leaves
- 3/4 pomegranate arils or seeds
- finely chopped fresh basil (for garnish)

Crostini:
 

CROSTINI
- 1 thin baguette, sliced about 1/4 inch thick
- 1/2 cup extra virgin olive oil
- Sea salt
- Freshly ground black pepper
- 8 ounces low-fat cream cheese, softened

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Directions:

1. Place the cranberries, sugar, & serano peppers in a food processor.

2. Pulse on and off several times until cranberries are coarsely chopped. Don't over-process.

3. Add basil and pulse a few more times. Not too much, you want basil bits to be visible in relish.

4. Transfer to a storage container and add pomegranate arils.

5. Refrigerate for at least 2 hours or till ready to use.

6. For the crostini, preheat oven to 350˚F.

7. Place baguette slices on prepared pans

8. Brush lightly with oil

9. Sprinkle lightly with salt and a grind of pepper (don't leave this step out!)

10. Bake for 14-18 minutes or until golden, rotating pans halfway through baking time.

11. To assemble bruschetta, whisk cream cheese until creamy.

12. Spread about 1/2 - 1 tablespoon on each crostini.

13. Top with a scoop of the relish.

14. Garnish with basil.

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Link to original recipe here.


If you're looking for a quick and easy-to-make Thanksgiving recipe , I would highly suggest whipping up either the Pomegranate & Cranberry Bruschetta or Blackened Shrimp Avocado Cucumber Bites. Although the Apple Pie does take longer to prepare, this dessert tastes absolutely delicious when served fresh out of the oven! I hope that you guys enjoyed looking through these fun, Instagrammable recipes and would love to know if you try any of these out for yourself! Lastly, let's remember to focus on the positives on life and stay thankful and blessed for everything that we have! Wishing you all a Happy Thanksgiving with love from my family to yours! :)

*Disclaimer: This post is sponsored by Milk & Eggs, but all opinions remain my own.

Much Love,

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