Top 25Recipes

Sides and Salads Main Dishes Desserts

P I N C HOF Y U M . C O M

TopSides andSalads

HONEY WALNUT POWER SALAD

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• 2 tablespoons butter• ½ large yellow onion, thinly sliced• 2 cups seedless red grapes, washed and cut in half• 2 cups edamame (I did a quick steam-in-the-bag variety)• 1 cup uncooked bulgur or other grain• ¾ cup walnuts• ¼ cup honey• ¼ cup water• fresh baby spinach• crumbled blue cheese• salt to taste

1. Melt the butter in a medium saucepan over low heat. Add onions and saute on low for about 30 minutes, stirring occasionally, until onions are soft, golden brown, and almost sweet tasting.

2. While onions are still cooking, pour bulgur and 2 cups water into a saucepan; bring to a boil and cook for 15 minutes, until most of the moisture has absorbed and the grains are soft enough to eat. Let cool for 15 minutes.

3. When onions are done, stir into the bulgur so the butter is absorbed by the grains. Season with salt.

4. Combine grapes and edamame in a large mixing bowl. Add cooled bulgur and walnuts. Whisk water and honey; pour over mixture and stir well. Add fresh baby spinach and crumbled blue cheese just before serving.

INGREDIENTS

DIRECTIONS

Serves: 12

NOTES Makes about 8 cups, so each serving is 1 heaping cup.

COCONUT GREEN CURRY LENTILS

• 1 cup uncooked lentils, rinsed• ½ cup bulgur• 2 ½ cups water or vegetable broth• ¼ cup green curry paste• ¾ teaspoon turmeric• 1 tablespoons tomato paste• 1 ½ tablespoons butter• 2 cloves garlic, minced• 2 teaspoons garam masala• 1 teaspoon sea salt• ½ cup coconut milk• 1 teaspoon fresh ginger, peeled and minced• 2 cups fresh spinach, stems removed• Greek yogurt for topping

1. Place lentils, bulgur, 2 cups water, curry paste, and turmeric in a medium saucepan. Bring to a boil and simmer for 15-20 minutes or until lentils are mostly cooked. Add the remaining ½ cup water during cook time if lentils and bulgur have absorbed all the water. You want to cook it until there is no liquid remaining. Turn the heat to medium or low, if it’s not already.

2. Keeping the saucepan on the heat, stir in the tomato paste. Mixture should thicken slightly. Add butter, garlic, and garam masala; stir to combine until butter is melted. Add coconut milk and simmer for another 5-10 minutes or until thick and creamy.

3. Remove from heat and stir in ginger and spinach until barely wilted. You can also serve this with fresh spinach, adding it just before serving.

INGREDIENTS

DIRECTIONS

Serves: 4

NOTES This can be vegan if you omit the butter and yogurt.

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SPICY FISH TACO BOWLS

h t t p : / / p i n c h o f y u m . c o m / s p i c y - f i s h - t a c o - b o w l s

• 1 tablespoon chili powder• 1 tablespoon cumin• ½ teaspoon cayenne pepper• 3-4 tilapia filets (or other fish filet of your choice)• 1-2 cloves minced garlic• 1 cup fresh sweet corn kernels (sliced off the cob is the best)• 1 red onion, diced• 1 red pepper, diced• 1 can black beans• cooked brown rice (I used about 2 cups)• fresh cilantro, avocado, shredded cheese, sour cream, or pico de gallo

for topping

1. Mix the spices together in a small bowl and sprinkle evenly over both sides of the fish filets. (I like to season my fish a LOT, but just sprinkle on however much looks good to you.) Add salt and pepper to taste.

2. In a large nonstick skillet over medium high heat, heat a drizzle of olive oil. Add the garlic and saute for 1-2 minutes. Add the fish filets to the pan. Grill the fish on each side for several minutes, checking the middle for doneness (fish should be completely white and flake apart easily). Remove fish filets and set aside.

3. Add corn, red peppers, and onions to the pan with no additional oil. Heat over high heat for several minutes WITHOUT stirring to get a brown/black roasted look on the outside. Repeat for several minutes (stir, wait, stir, wait) until the peppers and onions are tender-crisp. Add the black beans and heat through.

4. Layer rice, corn/pepper mixture, and fish in a bowl – or mix everything together in the skillet. Top with any of the toppings listed above!

INGREDIENTS

DIRECTIONS

Serves: 4

NOTES My favorite toppings were the cilantro, avocado, and pico de gallo (or just salsa).

RED CURRY LENTILS• 1 ½ cups lentils, rinsed and picked over• ½ large onion, diced• 2 tablespoons butter• 2 tablespoons red curry paste• ½ tablespoon garam masala• 1 teaspoon curry powder• ½ teaspoon turmeric• 1 teaspoon sugar• 1 teaspoon minced garlic• 1 teaspoon minced ginger• a few good shakes of cayenne pepper• 1 14 ounce can tomato puree• ¼ cup coconut milk or cream• cilantro for garnishing• rice for serving

1. Cook the lentils according to directions. Drain and set aside.2. Melt the butter in a large saucepan over medium high heat. Add the

onion and saute for a few minutes until fragrant and golden. Add all the spices (curry paste, garam masala, curry powder, turmeric, cayenne, sugar, garlic, ginger) and stir fry for 1-2 minutes. Add the tomato sauce; stir and simmer until smooth.

3. Add the lentils and the cream. Stir to combine and simmer for another 15-20 minutes (the longer, the better)! Serve over rice and garnish with cilantro.

INGREDIENTS

DIRECTIONS

Serves: 6

NOTES Even better the next day! For a vegan option, substitute oil for butter.

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CARIBBEAN JERK SALMON BOWL WITH MANGO SALSA

h t t p : / / p i n c h o f y u m . c o m / c a r i b b e a n - j e r k - s a l m o n - b o w l - w i t h - m a n g o - s a l s a

• 1 lb. wild caught salmon filet with skin (in one or several pieces)• 1 teaspoon oil• 1 ½ teaspoon cumin• ½ teaspoon curry• ½ teaspoon chili powder• ½ teaspoon allspice• ¼ teaspoon cayenne pepper• ¼ teaspoon cinnamon• pinch of sea salt• 2 cups cooked white rice• 1 12 ounce can black beans, rinsed and drained• 2 mangoes, peeled and diced• ½ large red onion, diced• 1 bunch fresh cilantro, chopped• 1 squeeze lime juice• 1 avocado (optional)

1. Stir the spices together. Rub over salmon filets (on the meat and also the skin if you want). Sprinkle with sea salt.

2. Heat the oil in a skillet over medium high heat. Add salmon, starting skin side down, and cook for 3-5 minutes. Add more oil as necessary to prevent from sticking. Flip the salmon and cook another 3-5 minutes on the meat side. The salmon will start to get a brown crust on the outside from the spices.

3. When salmon is mostly cooked, pull off the skin, leaving just the pieces of meat in the skillet. Break up into smallish pieces and leave on heat until completely cooked through (not translucent). Once the pieces are cooked, remove from heat – salmon dries out quickly if you overcook it.

4. Combine mangoes, red onion, cilantro, lime juice, and avocado in a small bowl and stir until combined. Season with sea salt.

5. Stir together rice and beans and season with several pinches of salt, adding a tablespoon water if necessary.

6. Divide between bowls, layering the rice and beans, salmon, and salsa into each bowl.

INGREDIENTS

DIRECTIONS

Serves: 4

NOTES The reason I take the skin off is because I never have good luck cooking whole salmon filets and it allows me to make sure all of the fish is cooked through. Also, it makes for great texture in the bowl.

CREAMY THAI SWEET POTATOES AND LENTILS

• 1 cup lentils, rinsed• 4 cups vegetable broth• 2 medium sweet potatoes, unpeeled and diced.• 1 teaspoon turmeric• 3 tablespoons oil• 1 tablespoon butter• 2 cloves garlic, minced• ½ onion, thinly sliced• ½ head green cabbage, thinly shredded• 2 jalapenos, ribs and seeds removed, minced• 2 teaspoons fresh minced ginger• 14.5 ounce can fire roasted tomatoes• ²⁄₃ cup regular coconut milk• cilantro for topping• salt to taste

1. Pour lentils, broth, and sweet potatoes into a large pot. Bring to a boil and then simmer on low for 30-45 minutes, or until lentils and sweet potatoes are just barely done cooking. Add the turmeric, tomatoes and ginger to the pot and cook for another 10 minutes.

2. Heat the oil and butter in a large skillet. Add garlic, onions, and jalapenos. Saute for 2-3 minutes. Add the cabbage and cook for 10 minutes, or until cabbage is cooked through.

3. Add cabbage to lentil pot and stir in coconut milk. Top with cilantro.

INGREDIENTS

DIRECTIONS

Serves: 6

NOTES The turmeric is important because it helps with flavor, but also with bright yellow color. Without it, the color of the dish starts to look a little dull.

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ASIAN CHICKEN SALAD

h t t p : / / p i n c h o f y u m . c o m / a s i a n - c h i c ke n - s a l a d

• ¼ cup chopped green onions• 2-3 cups shredded lettuce or slaw (I used raw grated brussel sprouts)• ½ cup whole almonds, chopped• 2 cups shredded carrots• ¼ cup chopped cilantro• 2 cups cooked, shelled edamame• toasted sesame seeds (optional)• 2 chicken breasts• ½ cup soy sauce• 2 cloves garlic, minced• 1 piece minced ginger (about 1 tablespoon for me)• 2 tablespoons sugar• 2 tablespoons 5 spice seasoning (can also sub other seasoning – I used part

Garam Masala and part Cajun seasoning)• 2 cups chow mein noodles (dry crunchy kind)

1. Toss all salad ingredients – green onions, lettuce, almonds, carrots, cilantro, edamame, and sesame seeds.

2. Whisk together the soy sauce, garlic, ginger, sugar, and seasoning. Marinate the chicken in the sauce for at least 1 hour. Bake chicken in the sauce at 400 degrees, for about 20-30 minutes, turning occasionally, until cooked through. When chicken is cooled, shred and add to the salad.

3. Toss with dressing of your choice and chow mein noodles just before serving.4. Layer rice, corn/pepper mixture, and fish in a bowl – or mix everything

together in the skillet. Top with any of the toppings listed above.

INGREDIENTS

DIRECTIONS

Serves: 8-10

NOTES I used Panera’s Asian Sesame bottled dressing – yum! I also made my own quick and easy version of an Asian dressing by whirring all these together in the food processor: 2 tablespoons sugar, 1 teaspoon salt, ¼ cup oil, 3 tablespoons white vinegar, ½ cup chunky peanut butter, 1 tablespoon hoison, 1 tablespoon soy sauce, and about ¹⁄₃ cup water.

BACON AND BRUSSEL SPROUT SALAD

• 1 lemon• 1 orange• 1 large shallot, minced• ½ cup olive oil• salt and pepper• 6 slices cooked bacon, crumbled or chopped• 4 dozen brussel sprouts• 1 cup almonds• 1 cup grated Pecorino-Romano cheese

1. Cook and crumble the bacon.2. Squeeze the juice of the lemon and orange into a large bowl with the

shallots. Pour the oil into the bowl in a steady stream, whisking to form an emulsion (it should appear more creamy and less transparent). Season generously with salt and pepper. Refrigerate until ready to use.

3. Using a mandoline, shave the brussel sprouts (not including the stems) into thin slices to make a shredded/slaw texture. I rinsed and dried mine again after shaving them just to be sure they were totally clean.

4. Place the almonds in a food processor and pulse until chopped coarsely. Add ¾ of the almonds, cheese, and bacon to the shredded brussel sprouts; toss to combine. When ready to serve, toss with the dressing and sprinkle remaining almonds, cheese, and bacon over the top. If needed, add a few more tablespoons of olive oil and toss.

INGREDIENTS

DIRECTIONS

Serves: 6

NOTES The serving size depends on how you are eating it. If it’s for an entree sized portion, you’ll get about 8-10 servings. If it’s a side, it could be closer to 14. We served this on Mother’s Day with eleven people and we had some left over. Keep in the

fridge for 1-2 days.

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P I N C HOF Y U M . C O M

TopMain Dishes

BAKED CAPRESE RIGATONI

h t t p : / / p i n c h o f y u m . c o m / b a ke d - c a p r e s e - r i g a t o n i

• 1 lb. uncooked rigatoni• 6 small fresh tomatoes, diced• 1 12-ounce can crushed or diced tomatoes• 2½ cups your favorite jarred tomato sauce• 1 small onion, diced• 3 cloves garlic, minced• ½ cup fresh basil, torn or sliced into ribbons• ½ block grated cheese• salt and pepper• 1 tablespoon olive oil

1. Cook rigatoni according to directions on package. Drain and set aside. Preheat broiler.

2. Heat olive oil in a large skillet. Saute onion and garlic over medium high heat for 2-3 minutes, stirring so the garlic doesn’t burn. Add crushed tomatoes and fresh tomatoes. Season with salt and pepper and simmer for 5-10 minutes or until mixture thickens slightly. Add half of the basil and stir for 1 minute. Remove from heat and add to the pasta. Pour in tomato sauce and stir to combine (and you can add more sauce until it’s saucy enough for you if you). Pour into a baking dish or skillet.

3. Top with shredded cheese and place under broiler for 5-8 minutes or until cheese is melted and bubbly. Sprinkle with remaining fresh basil and serve.

INGREDIENTS

DIRECTIONS

Serves: 8

NOTES I used all three types of tomatoes because I like them all and I wanted all the different textures in the sauce. You could easily omit one and replace it with more of another depending on what you have on hand or how you like the texture.

HEALTHY FETTUCCINE ALFREDO• 1 lb. uncooked fettuccine noodles• 3 small heads cauliflower• 6 cups vegetable broth• 6 cloves garlic, minced• 1 tablespoon butter• 1 teaspoon salt• pinch of nutmeg• pinch of black pepper• 1 tablespoon olive oil• ¼ cup heavy cream• 1 cup starchy boiling water from pasta pot

1. Chop the cauliflower. Bring the vegetable broth to a boil over medium high heat and add cauliflower. Cook until cauliflower is soft, about 15 minutes. In my experience, the longer you cook it, the smoother the sauce will be. Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and saute for 4-5 minutes or until soft and fragrant.

2. As the garlic and cauliflower are cooking, bring a large pot of water to boil and cook the fettuccine according to directions on package, reserving some of the starchy water to add to the sauce later.

3. Transfer cauliflower to a blender with about 2 cups of the broth. You may need to do this in batches depending on the size of your blender. Add the sauteed garlic, salt, nutmeg, and black pepper and puree until very smooth, about 5 minutes. Once the mixture is moving, stream the olive oil into the blender. Add more broth or water if the mixture is too thick to move through the blender. You want it to turn through the blender easily. When puree is very smooth, transfer back to the butter/garlic skillet.

4. Add the cream and cook over low heat. Add the starchy pasta water (or regular water if you’re not making pasta) and keep warm until ready to serve. Combine noodles and sauce in a large pot or skillet and serve immediately.

INGREDIENTS

DIRECTIONS

Serves: 8

NOTES The sauce will “dry out” a little bit as it cools on the pasta. Adding a little water to the leftovers will help make it creamy again. Serving size is ¹⁄₈ of the noodles with about 1 cup of sauce.

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CHICKEN ENCHILADA CASSEROLE

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• 1 lb. boneless, skinless chicken breasts• 19 ounces (about 2 ½ cups) enchilada sauce• 2 cups shredded cheese (I used Mozzarella because I had it on hand)• 6-8 small flour tortillas• 1 can refried beans (I like Amy’s Organic Refried Black Beans – so

yummy!)

1. Cook and shred the chicken. I do this by boiling a large pot of water and cooking the chicken breasts in the water for about 30 minutes until cooked through. Then I shred the chicken with 2 forks. You can do this ahead of time.

2. Preheat the oven to 375 degrees. Place a few spoonfuls of enchilada sauce in the bottom of a glass square baking dish (mine was 9×9) to prevent sticking. Place 2 tortillas in the bottom of the dish, overlapping to cover the entire surface. Layer the beans, chicken, cheese, sauce, and tortillas; repeat once to make a total of 2 layers. For me this was about ¹⁄₃ cup refried beans, 1 cup of the chicken, ½ cup cheese, and about ¾ cup enchilada sauce in each layer.

3. Cover the top with the remaining enchilada sauce and 1 cup cheese. Cover the baking dish with well-oiled aluminum foil and bake for about 30 minutes. Remove foil and bake uncovered for an additional 5 minutes or until cheese is starting to brown and sauce is bubbling.

4. Allow to rest for at least 15 minutes before cutting and serving (otherwise it will be a soupy mess – delicious, but not ideal). Top with sliced green onions or cilantro.

INGREDIENTS

DIRECTIONS

Serves: 10-12

NOTES To get each layer completely covered with tortillas, I cut 2 additional tortillas into fourths and used them to cover the corners. This is not necessary but it helps when you layer your ingredients.

LIGHT GARLIC SHRIMP BAKED PENNE

• 1 lb. raw, deveined tail-off shrimp• 4 large cloves garlic, minced• 1 ½ tablespoons butter• 6 ounces whole wheat penne pasta• 1 can fire roasted tomatoes with garlic• 1 tablespoon flour• 6 ounces 2% evaporated milk (about half of a can)• 1 ounce light cream cheese• ¹⁄₃ cup chicken broth• salt to taste• ¼ cup Parmesan cheese for topping

1. In a skillet, melt ½ tablespoon butter and add 1 clove minced garlic. Saute for 1 minute or until garlic is soft and fragrant. Add shrimp and cook about 3 minutes on each side, until no longer pink.

2. Cook pasta as directed until al dente. Drain and return to pan. Drain tomatoes and add to the pasta. Add cooked shrimp.

3. In a small skillet, melt 1 tablespoon butter and add 3 cloves minced garlic over medium-high heat. Saute for 1 minute. Add flour and stir until a soft, sticky mixture forms – about 1 minute. Add half of the evaporated milk and whisk until smooth. As it cooks, the mixture will start to thicken and bubble – when it does, add the rest of the evaporated milk. As the mixture thickens and bubbles again, add the cream cheese and whisk until smooth. As the mixture thickens, add the chicken stock to thin out the sauce. Season with salt to taste.

4. Pour sauce immediately over pasta and mix gently. Pour into a small baking dish. Top with Parmesan cheese; bake at 375 degrees for about 10-15 minutes or until golden brown on top.

INGREDIENTS

DIRECTIONS

Serves: 4

NOTES The sauce will start to really thicken within a few minutes of taking it off the heat. Make sure to mix it in with the pasta right away. When I made this, I used a 10x6 baking dish. You could also top this with seasoned breadcrumbs.

h t t p : / / p i n c h o f y u m . c o m / l i g h t - g a r l i c - s h r i m p - b a ke d - p e n n

SKINNY CHICKEN ENCHILADAS

h t t p : / / p i n c h o f y u m . c o m / s k i n n y - c h i c ke n - e n c h i l a d a s

• 1 lb. chicken breasts• 1 can black beans, drained and rinsed• 1 can corn, drained• 16 oz. fresh salsa• 3 tablespoons taco seasoning• ¼ cup water (optional)• 12 small corn tortillas• 1 cup shredded cheddar cheese• 1 avocado, diced• ¼ cup crema (see notes)• fresh cilantro, Cotija cheese for topping

1. Put the first 6 ingredients in a crockpot. If your salsa is not very saucy, be sure to include the ¼ cup water or more if necessary. Cook on high for about 3 hours (or longer on the low setting) until chicken is cooked through. You can also cut the chicken breasts into halves to help them cook faster. Use 2 forks to shred the chicken and mix everything together.

2. Preheat the oven to 400 degrees. Soften the corn tortillas in the microwave, 3 at a time, for about 25 seconds. Fill them with a few tablespoons of filling, roll once, and place seam-side down in a large baking dish (I did 2 smaller baking dishes). Continue until all tortillas have been filled, rolled and placed in dish. Be sure to pack them in tightly next to each other so that they don’t come apart.

3. Sprinkle evenly with the shredded cheese and bake for about 15-20 minutes, until cheese is melted and bubbly and everything is heated through.

4. Remove from oven and drizzle with crema. Sprinkle with avocado pieces, fresh cilantro, and Cotija cheese crumbles.

INGREDIENTS

DIRECTIONS

Serves: 6

NOTES The corn tortillas will start to break apart on the top during baking if you don’t warm them up enough prior to baking. For the crema, I just made a fake-out version with about 3 tablespoons sour cream and 2 tablespoons cream. I whisked it together until it was smooth, creamy, and drizzle-able. Also, I used part yellow corn and part shoepeg corn, which made the texture more interesting.

PARMESAN CHICKEN FINGERS WITH GARLIC

CHEESE SAUCE

1. Cut the chicken into strips. In a blender or food processor, pulse the crumbs and Parmesan until it’s a fine crumb mixture.

2. Put the flour, egg, and crumb mixture in individual shallow bowls. Dust each strip of chicken with flour, dip into the beaten egg, and roll in the crumb mixture. Coat all pieces before you start frying.

3. Pour oil in a large skillet or frying pan until it’s a few inches deep (enough to cover the chicken on one side). Heat over medium low heat until a drop of water sizzles in it. Add the chicken in batches and fry for 1-3 minutes until they reach desired golden-brownness. Make sure to fry long enough to cook each piece all the way through. Remove from oil with tongs and place on a paper towel lined plate to drain the oil. Let cool slightly.

4. For the cheese sauce, melt the cream cheese in the microwave for about 30 seconds. Whisk in the milk, garlic, and oil until smooth. When smooth, add the cheese. Melt for another 20-30 seconds and whisk again until totally smooth, adding more milk to thin out the sauce to your desired consistency. You can also do this on the stovetop – I’ve done it both ways.

INGREDIENTS

DIRECTIONS

Serves: 8

NOTES Make extra sauce if you’re planning to serve more than 3-4 people. If you love salt, sprinkle the chicken fingers with coarse sea salt just after removing them from the frying pan..

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• 4 skinless, boneless chicken breasts• 1 cup flour• 2 beaten eggs• 2 cups breadcrumbs (I used panko breadcrumbs)• ½ cup grated Parmesan cheese• oil for frying + parsley for garnish• 2 ounces light cream cheese• a splash of milk• 1 teaspoon minced fresh garlic or garlic salt• 1 teaspoon oil• 1 ounce good quality shredded cheese of choice (I used a sharp white cheddar)

CHICKEN TAMALE PIE

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• ¹⁄₃ cup fat free milk• ¼ cup egg substitute• 1 ½ tablespoon taco seasoning, divided• ¼ teaspoon ground red pepper• 1 (14 ¾ ounce) can cream-style corn• 1 (8.5 ounce) box corn muffin mix (such as Jiffy)• 1 (4 ounce) can chopped green chiles, drained• 1 (10 ounce) can red enchilada sauce – I recommend going with an

authentic Mexican brand• 2 cups shredded cooked chicken breast• ¾ cup shredded white cheese (I used Raclette – random, I know, but it’s

what I had on hand, and it ended up being delicious!)• cilantro and crumbled Cotija cheese for topping

1. Preheat oven to 400°.2. Combine the first 7 ingredients (milk through green chiles), using just

½ tablespoon of the taco seasoning, in a large bowl, stirring just until moist. Pour mixture into a round pie plate (mine was glass) coated with cooking spray.

3. Bake at 400° for 20-30 minutes. While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. When corn is done – it will be just barely set and golden brown – pierce entire surface liberally with a fork (it might stick a little bit to the fork). Pour enchilada sauce over top. Top with chicken; sprinkle with cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with cilantro and Cotija cheese.

INGREDIENTS

DIRECTIONS

Serves: 8

HEALTHY MEXICAN SWEET POTATO SKINS

1. Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.2. While sweet potatoes are baking, place corn in a heavy cast-iron skillet over

medium-high heat with no butter or oil. Sprinkle with salt and other Mexican seasoning (as much as you want). Do not stir! Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans.

3. Saute the onion in the butter over medium heat until soft and translucent. Set aside.

4. Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better.

5. Mix the flesh of the sweet potatoes with the cream cheese, sour cream, chipotle peppers, and salt. You can use a mixer or just a spoon, depending on how soft the potatoes are. When well-mixed, gently stir in the black beans, roasted corn, sauteed onions, and cilantro.

6. Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Broil for about 5 minutes or until cheese is melted.

INGREDIENTS

DIRECTIONS

Serves: 8

NOTES The filling is delicious all by itself! One serving size is 1 potato skin.

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• 3 medium sweet potatoes• 1 can corn, rinsed and patted dry• 1 can black beans, rinsed and drained• 1 tablespoon butter• ½ yellow onion, chopped• 2-4 individual chipotle peppers in adobo sauce, minced or pureed (not the

whole can)• 1 ounce light cream cheese• ¼ cup light sour cream• 1 teaspoon salt (+ more to taste)• ½ cup cilantro, roughly chopped• 6 tablespoons shredded cheese (Pepperjack, Cheddar, Colby Jack...)

EASY CROCKPOT CARNITAS

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1. Place the pork shoulder in the slow cooker. Roughly chop the garlic and place in the slow cooker (I actually kind of rubbed it onto the meat to get as much garlic flavor as possible, but you could just toss it in, too).

2. Sprinkle the meat with salt, cumin, chili powder, black pepper, oregano, cinnamon, and cayenne. Rub seasonings onto the pork.

3. Add lime juice, orange juice, beer, and salsa. Cover and cook on low for 8 hours.4. Shred meat with two forks directly in the slow cooker (or take out, shred, and

replace in sauce). It should fall apart easily.5. Preheat broiler. Line a baking sheet with aluminum foil. Place the shredded

meat on the cooking sheet and pour a few spoonfuls of sauce over the top. Broil for 5-10 minutes or until you get browned edges on the pork.

6. Serve on tortillas with fresh cilantro, avocado, and lime juice.

INGREDIENTS

DIRECTIONS

Serves: 10-12

• 4-5 lbs. pork shoulder• 5 cloves garlic• 1 tablespoon salt• 1 teaspoon cumin• 1 teaspoon chili powder• 1 teaspoon black pepper• 1 teaspoon oregano• ¼ teaspoon cinnamon• ½ teaspoon cayenne pepper• 1 tablespoon chipotle hot sauce (optional)• juice of 2 limes• ½ cup orange juice• 12 ounces beer• ½ cup salsa (I like to use a less chunky one)

LIGHT BBQ CHICKEN PIZZA

1. Chop the cauliflower into medium pieces. Heat a large skillet over high heat. Add the oil and heat until shiny. Place the cauliflower in the hot oil, stir to cover with oil, and place a lid on the skillet. Check skillet every few minutes to keep cauliflower from burning, but let it get a nice browned roasted outside. Continue to let cauliflower cook, covered, for about 10-15 minutes, or until tender-crisp. Let cool for a few minutes.

2. Preheat the oven to 450. In a blender or large food processor, place eggs, cornmeal, and seasoning. Place cauliflower in blender and puree until you have a semi-smooth, thick batter. Cover a pizza pan with parchment paper and pour batter into the center of the paper. Spread until you have about a ½ inch thick crust or thinner if desired.

3. Bake the crust for about 20 minutes, checking occasionally to keep from burning. I liked the crispy edges, so I recommend letting it brown a little bit more than a normal crust.

4. While crust is cooking, coat chicken with barbecue sauce. When the crust is cooked through and golden brown, remove and top with barbecue chicken, half the cheese, red onion, and the rest of the cheese. Bake for 10-15 minutes or until cheese is melted and golden. Top with cilantro, slice, and serve

INGREDIENTS

DIRECTIONS

Serves: 8 h t t p : / / p i n c h o f y u m . c o m / l i g h t - b b q - c h i c ke n - p i z z a

• 1 head cauliflower• 2 tablespoons olive oil• salt and pepper• ½ cup cornmeal• 2 eggs• 2 teaspoons Italian seasoning• ½ cup barbecue sauce• 1 cup cooked, shredded chicken• ¾ cup shredded Mozzarella cheese• thinly sliced red onions• fresh cilantro

P I N C HOF Y U M . C O M

TopDesserts

FRUIT PIZZA

h t t p : / / p i n c h o f y u m . c o m / f r u i t - p i z z a

1. Beat the butter and 1½ cups sugar together in a large bowl until fluffy, 3-5 minutes. Add vanilla and eggs and mix until combined. Add the dry ingredients (flour, baking powder, salt) and mix until just combined, about 30 seconds. Chill the dough.

2. Preheat oven to 350. Roll chilled dough into one big cookie and place on a round baking stone. Sprinkle with 2-3 tablespoons sugar. Bake for 17-20 minutes. Let cool; chill in fridge.

3. Mix frosting ingredients together and spread on chilled cookie. Chill again to set and thicken the frosting.

4. Top with fresh fruit. Cut into slices and serve..

INGREDIENTS

DIRECTIONS

Serves: 16

NOTES We loved that the dough was slightly underbaked, but if that’s not your thing, bake the dough for an additional 5-10 minutes.

For the crust• 1 ½ cups sugar• 2 ½ cups flour• ½ teaspoon baking powder• ½ teaspoon salt• 14 tablespoons (1 ¾ sticks) unsalted butter, softened• 2 teaspoons vanilla extract• 2 large eggs

For the frosting• 12 ounces cream cheese, softened• 7 ½ tablespoons unsalted butter, softened• 1 teaspoon vanilla• 1 ¾ cup powdered sugar• assorted fresh fruit cut into slices

PEANUT BUTTER PIE SHOOTERS

1. Beat cream cheese and peanut butter until smooth.2. Add sweetened condensed milk and vanilla and beat until smooth

and creamy. Add powdered sugar and beat until the mixture thickens slightly.

3. Fold in whipped cream, or add liquid heavy whipping cream and continue to beat until the mixture gets a little bit fluffy. Refrigerate mixture until ready to serve.

4. Stir melted butter in with crushed Oreos and press 1 teaspoon crumbs into the bottoms of dessert shooter cups. Pour peanut butter mixture into a plastic baggie, snip the corner, and pipe into the cups (on top of the crumbs). Sprinkle the tops with another ½ teaspoon of crumbs. Top with a sprinkle of sea salt for an extra sweet-salty combo. Refrigerate until ready to serve.

INGREDIENTS

DIRECTIONS

Serves: 20

NOTES Peanut Butter Pie will thicken as it sits in the refrigerator. I actually prefer to eat these after they’ve been in the fridge overnight.

h t t p : / / p i n c h o f y u m . c o m / p e a n u t - b u t t e r - p i e - s h o o t e r s

• 1 cup creamy peanut butter• 8 ounces cream cheese (can use reduced fat)• 14 ounce can sweetened condensed milk• 1 teaspoon vanilla• 1 cup powdered sugar• ¼ cup heavy whipping cream (or whipped cream)• 16 Oreos, crushed• 5 tablespoons melted butter• sea salt for sprinkling (optional)

CARROT CAKE CUPCAKES WITH CREAM

CHEESE FROSTING

h t t p : / / p i n c h o f y u m . c o m / c a r r o t - c a ke - c u p c a ke s - w i t h - c r e a m - c h e e s e - f r o s t i n g

1. Preheat oven to 350 degrees. Mix dry ingredients and oil with carrots. Add one egg at a time and beat well after each egg.

2. Pour batter into greased muffin tins. You can use liners, but they will get very oily. Fill the muffin tins about ¾ of the way to the top and bake for about 12-15 minutes, or until tops spring back when you touch them.

3. Beat cream cheese, butter, and vanilla until creamy. Add powdered sugar. Spread frosting over cooled cupcakes.

4. Refrigerate and eat cold for best taste.

INGREDIENTS

DIRECTIONS

Serves: 48

NOTES It sounds weird to refrigerate these cupcake and eat them cold, but seriously, it’s a must. They get so moist and yummy after sitting in the fridge overnight.

• 2 cups sifted flour• 2 cups sugar• 2 teaspoons cinnamon• 2 teaspoons soda• ¼ teaspoon salt• 3 cups grated raw carrots• 4 eggs• 1 1/3 cups vegetable oil• 8 ounces cream cheese• ¼ lb. butter• 2 teaspoons vanilla• 1 lb. powdered sugar

BROWN SUGAR COOKIES

1. Cream sugars and shortening. Mix in the egg, then add dry ingredients.2. Use a cookie scoop to form nice round balls and roll each dough ball in

white sugar. Don’t flatten.3. Bake at 350 degrees for 12 minutes.

INGREDIENTS

DIRECTIONS

Serves: 12

NOTES My favorite time to eat them was 1) before they were baked, and 2) immediately after they were baked. For better or worse, after a few hours they will become more crispy, like a traditional sugar cookie.

h t t p : / / p i n c h o f y u m . c o m / b r o w n - s u g a r - c o o k i e s

• ½ cup white sugar• ¼ cup brown sugar• ½ cup shortening (I used butter)• 1 egg• 1 cup flour• ½ teaspoon salt• ½ teaspoon baking soda• ¼ teaspoon vanilla• ½ teaspoon cream of tartar• sugar for rolling

CHOCOLATE CHIP PEANUT BUTTER HEALTHY COOKIE DOUGH

h t t p : / / p i n c h o f y u m . c o m / h e a l t h y - c h o c o l a t e - c h i p - p e a n u t - b u t t e r - c o o k i e - d o u g h

1. In a large bowl, beat the brown sugar and margarine together. Add the chickpeas, egg whites and vanilla. Beat until smooth (see notes). Stir in peanut butter.

2. Add flour, oats, baking soda, and salt to the bowl and mix again until a soft dough forms.

3. Eat, refrigerate, or freeze the dough. If you want cookies, bake at 350 for 7-10 minutes, until just slightly set. Do not overbake. Makes 12-15 cookies/cookie dough balls.

INGREDIENTS

DIRECTIONS

Serves: 24

NOTES My mixer wasn’t quite strong enough to do the trick (plus there were chickpeas flying everywhere) so I switched over to the food processor to get the chickpeas blended. Then I transferred the mixture back to the mixing bowl. The cookies won’t flatten out much during baking, so if you want a flatter cookie, you should press the tops down before baking.

• ½ cup packed brown sugar• ¼ cup soft tub light margarine or butter (I used Brummel and Brown

yogurt spread)• 1 tablespoon egg whites (can omit if not baking)• 1 teaspoon vanilla• ²⁄₃ cup chickpeas, drained and rinsed• ¼ cup peanut butter• ²⁄₃ cup flour (whole wheat or regular)• ¼ cup rolled oats• ½ teaspoon baking soda• ¹⁄₈ teaspoon salt• ½ cup dark, milk, or semisweet chocolate chips

PEANUT BUTTER S’MORES BARS

1. Preheat the oven to 350 degrees. Line a square baking dish with parchment paper.

2. Beat the butter and sugar until fluffy. Add the egg and vanilla and mix well. Add the flour, baking powder, and salt. Stir in the graham cracker crumbs.

3. Press 2/3 of the dough into the bottom of the baking dish. Press the chocolate bars on top of the dough. They should make an even layer in an 8×8 pan. Melt the peanut butter for about 30 seconds in the microwave and drizzle it over the chocolate bars.

4. Spread the marshmallow cream over the chocolate and peanut butter.5. Roll the remaining ¹⁄₃ dough onto the chocolate foil wrappers (or some

other nonstick surface). When you’ve made an even square, gently peel it off and press it on top of the marshmallow cream.

6. Bake for 30 minutes or until golden brown on top. Let cool for best serving results (see notes).

INGREDIENTS

DIRECTIONS

Serves: 12

NOTES For best cutting and serving results, i.e. the least amount of gooey mess, let cool 12 hours (I let mine cool overnight). Remove parchment paper and slice with a knife, wiping it down between each slice to remove the lovely mallow fluff. I baked for 30 minutes and the edges got a teeny bit dry. The non-edge pieces were perfect, though. If your oven runs hot (like mine) I’d go for closer to 25 minutes bake time.

h t t p : / / p i n c h o f y u m . c o m / p e a n u t - b u t t e r - s m o r e s - b a r s

• ½ cup butter, softened• ¼ cup packed brown sugar• ½ cup sugar• 1 egg• 1 teaspoon vanilla• 1 ¼ cups flour• 1 teaspoon baking powder• ¼ teaspoon salt• 6 graham crackers, crushed into fine crumbs• 2 Giant Hershey’s milk chocolate bars, 7 ounces each• 1 jar marshmallow cream, 7 ounces• ½ cup peanut butter

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