25 Favorite Recipes From www.SweetPhi.com By Philia Kelnhofer Hi there.

I'm Phi, author of Sweetphi.com

Let's say you've had a long day, at the end of which you're standing in your kitchen thinking 'what am I going to make for dinner'?

Are you going to think of something super complicated with a million ingredients (half of which you don't even have in your house)? OR are you going to want to make something that is easy to make and has simple ingredients (which you may already have in your house)? Ding ding ding!

If you want to make meal time easier, this eCookBook is for you!

This eCookBook is a compilation of 25 of the most popular recipes from my blog. Recipes that readers have made over and over and absolutely love.

Some of the recipes are from my Five Ingredient Friday's series where every Friday (you guessed it), I share recipes that can be made with five-ingredients or less, while others have a few more ingredients, but are equally as amazing.

So whether your'e a busy parent, spouse, student or a food lover like myself, I hope you'll find inspiration for making meal time easier!

Thank you for reading,

Phi Recipe List Appetizers Ham and Brie Crostini Fancy Toasts Sausage Puff Pastry Appetizer 5 Ingredient Mini Carrot Cheddar Cheese Balls 5 Ingredient Jalapeno Cheddar Dip 5 Ingredient Beer Bread

Main Meals 5 Ingredient Cheesy Beef and Egg Noodle Casserole Crispy Chicken and Arugula Salad 5 Ingredient Slow Cooker Chicken and Stuffing Asian Ground Turkey Bowls Pepperoni Pasta Salad in a Jar 5 Ingredient Cilantro Lime Chicken and Brown Rice Skillet 5 Ingredient Hawaiian Chicken and Rice Bowls Healthy Instant Pot Creamy Chicken Gnocchi Soup Instant Pot Baked Potato Soup Sour Cream and Chive Turkey Burgers Easy Sweet Chili Fish Tacos One Pot Thai Shrimp and Quinoa

Desserts The Best Pumpkin Loaf Ever 5 Ingredient Brown Sugar Pie Upside Down Apple and Pear Loaf No Bake Oatmeal Cookie Energy Bites 5 Ingredient Blueberry Skillet Dump Cake White Chocolate Peanut Grape Bites 5 Ingredient Peanut Butter Pretzel Energy Bites Salted Caramel Chocolate Chip Cookies HAM AND BRIE CROSTINI FANCY TOASTS HAM AND BRIE CROSTINI FANCY TOASTS

INGREDIENTS Prep Time: 5 minutes 10-12 pieces of toast, cut in half or 20-24 small slices of bread Cook Time: 15 minutes 2 tablespoons butter, melted 1/2 teaspoon garlic salt Total Time: 20 minutes 1/3 lb. thi sliced ham 4 oz. brie, sliced Servings: 12 toasts or 1 red pear, thinly sliced 24 small crostini Topping Sauce: 1/2 cup apricot preserves or jam 1 tablespoon Dijon mustard 1/4 teaspoon paprika 1/4 teaspoon pepper 1/4 teaspoon sea salt

INSTRUCTIONS

1. Preheat oven to 375 degrees. Line two baking sheets with aluminum foil/parchment paper or a nonstick mat.

2. Brush melted butter on the bread slices and place on prepared baking sheet. Gently sprinkle garlic salt over bread. Bake for 10 minutes, until starting to turn light brown.

3. Remove from oven.

4. Top toast pieces with one slice of ham and one slice of brie. Bake for 5 minutes, or until the brie begins to melt.

5. While the toasts bake, make the topping sauce. Mix together apricot preserves, Dijon mustard and paprika.

6. When the toasts come out of the oven, add a pear spice on top and then a small spoonful of the sauce, and a little pinch of salt and pepper.

See the recipe at SweetPhi.com SAUSAGE PUFF PASTRY APPETIZER SAUSAGE PUFF PASTRY APPETIZER

INGREDIENTS Prep Time: 10 minutes 1 package (2 sheets, 17.3 oz.) puff pastry, thawed to room temp Cook Time: 30 minutes 1 package (12 oz.) precooked Polish sausage, each link cut into large 1 - Total Time: 40 minutes 11/2 inch chunks 1 lemon, zest from the lemon Servings: 24 mini sausage bites 1-2 rosemary sprigs, leaves removed and finely minced 1 cup marinara sauce for dipping

INSTRUCTIONS

1. Preheat oven to 350 degrees.

2. Spray a mini muffin pan with cooking spray and set aside.

3. Cut puff pastry into circles, then cut a little X shape in the center.

4. Put one sausage pieces in the center where the X is cut and then press the puff pastry around the sausage and put into a mini muffin tin cup. Repeat until all sausages/puff pastry circles are done and put in the mini muffin pan.

5. Bake for 30 minutes, until puff pastry is slightly brown on the outsides.

6. Remove from oven. Sprinkle with lemon zest and rosemary.

7. Warm marinara sauce to liking, then serve.

See the recipe at SweetPhi.com 5 INGREDIENT MINI CARROT CHEDDAR CHEESE BALLS 5 INGREDIENT MINI CARROT CHEDDAR CHEESE BALLS

INGREDIENTS Prep Time: 5 minutes 2 large carrots, grated (about 1 cup grated) Total Time: 5 minutes 8 oz. cream cheese (1 block, I have used reduced fat and that works Servings: 18-20 cheese balls great too), at room temp 1 cup (2 oz.) shredded/grated cheddar cheese 1 tablespoon Worcestershire sauce 1/4 teaspoon cayenne pepper

INSTRUCTIONS

1. Grate carrots into a bowl.

2. Add cream cheese, shredded cheddar cheese, Worcestershire sauce and cayenne and stir (this will take some muscle, or you can use a stand mixer to mix it.) Make sure everything is combined and no large chunks of cream cheese remain.

3. Using a tablespoon size cookie scoop, scoop balls and place them on a plate. You can form them into more neat and exact circles with your hands if you'd like. If you fon't have a cookie scoop, you can just measure out a heaping spoonful and then shape it into a small cheese ball.

4. You could also just leave the mixture in the bowl and serve it like a dip, or form one big cheese ball.

5. Refrigerate for 1 hour, then serve.

See the recipe at SweetPhi.com 5 INGREDIENT JALAPENO CHEDDAR DIP 5 INGREDIENT JALAPENO CHEDDAR DIP

Prep Time: 5 minutes INGREDIENTS 2 tablespoons butter, melted Cook Time: 30 minutes 1/3 cup Italian-style panko bread crumbs Total Time: 35 minutes 2 jalapeños, seeds removed and finely chopped Servings: 2 cups 1 cup cheddar cheese, shredded 1 cup sour cream

INSTRUCTIONS

1. Preheat oven to 400

2. Start by melting the butter: to melt the butter, place it in a microwave safe bowl and microwave it for 30 seconds on HIGH. Then remove from the microwave and stir. If it is not melted, repeat, microwaving for 10 seconds and stirring, until the butter is completely melted. Add Italian-style panko bread crumbs to the butter and stir until combined, then set aside.

3. In a medium-large bowl, combine chopped jalapeños, cheddar cheese and sour cream and stir to combine. Spoon into a baking dish and top with butter bread crumb mixture. Bake for 30 minutes. Allow to cool for 5 minutes, then serve and enjoy.

See the recipe at SweetPhi.com 5 INGREDIENT BEER BREAD

For this beer bread, the best beers to use are the "cheap" beers - think Miller or Budwesier, light beer is ok to use. 5 INGREDIENT BEER BREAD

INGREDIENTS Prep Time: 5 minutes 3 cups all-purpose flour Cook Time: 50 minutes 3 teaspoons baking powder 3 teaspoons sugar Total Time: 55 minutes 1 teaspoon salt 1 bottle of beer (12 ounces, see Servings: 1 loaf note) 1/4 cup butter (1/2 stick), melted

INSTRUCTIONS

1. Preheat oven to 375. Line a 9x5-inch loaf pan with parchment paper and set aside.

2. In a mixing bowl, combine flour, baking powder, sugar and salt and stir a few times so that the ingredients are mixed together.

3. Add in the beer and stir until the dough forms, set aside.

4. To melt the butter, place it in a microwave safe bowl and microwave it for 30 seconds on HIGH. Then remove from the microwave and stir. If not melted, repeat, microwaving for 10 seconds and stirring, until the butter is completely melted. Brush about a third of the butter onto the bottom and sides of the prepared loaf pan (on top of the parchment paper).

5. Spoon the dough into the buttered loaf pan and pour/brush the remaining melted butter over the dough.

6. Bake for 50 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, remove from pan, slice and serve.

7. If making to serve alongside a dip, the loaf into 1-to-2 inch cubes.

See the recipe at SweetPhi.com 5 INGREDIENT CHEESY BEEF AND EGG NOODLE CASSEROLE 5 INGREDIENT CHEESY BEEF AND EGG NOODLE CASSEROLE

Prep Time: 10 minutes INGREDIENTS 1 lb (16 oz) egg noodles, cooked Cook Time: 10 minutes 1.25 lbs lean ground beef (with a pinch of salt) Total Time: 20 minutes 2 cans (14.5 oz each) diced tomatoes with italian herbs Servings: 8 servings 2 cans (14.5 oz each) cut green beans, drained 2 cups colby jack cheese, shredded

INSTRUCTIONS

1. Cook noodles according to package instructions, then set aside.

2. While the noodles cook, in a large pan cook the ground beef, breaking it up as it cooks, until no more pin shows (about 5 minutes). Add in diced tomatoes and green beans and stir.

3. Preheat oven to 350.

4. In a large casserole dish add noodles and beef mixture. Sprinkle cheese on top.

5. Bake for 5-10 minutes, until the cheese is melted.

See the recipe at SweetPhi.com CRISPY CHICKEN AND ARUGULA SALAD CRISPY CHICKEN AND ARUGULA SALAD

INGREDIENTS Prep Time: 30 minutes 1 egg, lightly beaten 1 teaspoon Dijon mustard Total Time: 30 minutes 1/4 teaspoon garlic salt 1 pinch of salt and fresh ground pepper Servings: 4 salads 1 pound thinly sliced chicken breasts (4-6 chicken pieces) 1 cup panko bread crumb 1-3 tablespoons vegetable oil (for frying) For the Salad: 6-8 cups arugula 1/2 cup shaved Parmesan chese 1 lemon, sliced into 8 wedges

INSTRUCTIONS 1. In a shallow bowl, combine egg, Dijon mustard, garlic salt, salt and pepper and stir, then add chicken and let marinate for ½ an hour, or up to overnight in the refrigerator covered in plastic wrap.

2. In another shallow bowl combine panko bread crumbs and pinch of salt and pepper.

3. Pour 2 tablespoons vegetable oil into a large skillet over high heat for 1 minute.

4. Dredge chicken through bread crumb mixture and pat on breadcrumbs to make sure both sides are covered, then put into the heated oil in the skillet. Repeat with chicken, adding it to the skillet to fry (do not over-crowd the skillet, fry the chicken in batches if you need to.) Turn the heat down to medium-high, and cook for 3-4 minutes until a golden brown crust forms, then flip the chicken and cook for another 3 minutes, until cooked through and golden brown.

5. Remove chicken from skillet and put on a place on a plate until all the chicken is done cooking.

6. To assemble the salads, put 1½ to 2 cups arugula in a bowl, sprinkle ⅛-1/4 of a cup (2 generous pinches) of shaved Parmesan cheese on top of the arugula, squeeze one lemon wedge over the salad, and place one lemon wedge on the side of the plate and place one chicken breast on top and serve! See the recipe at SweetPhi.com 5 INGREDIENT SLOW COOKER CHICKEN AND STUFFING 5 INGREDIENT SLOW COOKER CHICKEN AND STUFFING

Prep Time: 5 minutes INGREDIENTS 3 boneless, skinless chicken Total Time: 5 minutes breasts, halved 1 (6 oz.) package stuffing mix Servings: 18-20 cheese balls 1 (10.75 oz.) can cream of chicken soup ¾ cup sour cream ⅓ cup water 2 cups (12 oz.) fresh or frozen green beans salt and pepper to taste

INSTRUCTIONS

1. Spray the inside of the slow cooker with cooking spray (I like using this organic one).

2. Place chicken breasts at the bottom of the crock pot, sprinkle on a dash of salt and pepper.

3.Pour dry stuffing mix into the crockpot on top of the chicken.

4. In a medium-size bowl, combine the soup, sour cream and water and stir until smooth. Spoon over the stuff and place the green beans on top of te ingredients in the crock pot.

5.Cover the crockpot and cook on high for 4 hours, or low for 8 hours. Stir to mix ingredients before serving.

See the recipe at SweetPhi.com ASIAN GROUND TURKEY AND RICE BOWLS ASIAN GROUND TURKEY AND RICE BOWLS

INGREDIENTS Prep Time: 5 minutes 1 teaspoon sesame oil 2 garlic cloves, pressed Cook Time: 10 minutes 1.25 lbs lean ground turkey ½ teaspoon salt Total Time: 15 minutes 1 teaspoon fresh ginger, grated 2 tablespoons brown sugar Servings: 4 bowls ¼ cup soy sauce (or Tamari if gluten free) 1 tablespoon rice wine vinegar 1 tablespoon chili paste (gochujang) For serving: 2 cups white rice, cooked (I use 5 minute instant white rice) Asian pickled vegetables (or you could use finely chopped, raw vegetables: carrots, cucumbers, jalapenos) cilantro, about a handful, chopped for topping Optional: sauce to serve over the finished dish: ¼ cup soy sauce (or Tamari if gluten free), 1 tablespoon brown sugar, 1 teaspoon chili paste

INSTRUCTIONS 1. In a large nonstick pan over high heat cook sesame oil and garlic cloves for 30 seconds, then add in the ground turkey and sprinkle with salt. Break up the turkey as it cooks for 5 minutes, then when there's only a little bit of pink showing still, add in the fresh ginger, brown sugar, soy sauce, rice vinegar, and chili paste and continue cooking, stirring and breaking up the turkey as it cooks, for another 4-5 minutes. Then turn off the heat.

2. Cook rice according to package instructions and set aside.

3.Chop cilantro and get your vegetables ready (drain the liquid from the pickled vegetables or chop the raw vegetables.

4. If making the sauce to go over the finished dish, stir the ingredients together and set aside.

5. To assemble: divide rice between 4 bowls, top each bowl with ¼ of the turkey, add pickled veggies and top with a pinch of cilantro and enjoy

See the recipe at SweetPhi.com PEPPERONI PASTA SALAD IN A JAR PEPPERONI PASTA SALAD IN A JAR

Prep Time: 5 minutes INGREDIENTS 1 oz whole wheat pasta, cooked Cook Time: 10 minutes 2 tablespoons extra virgin olive oil 1½ tablespoons red wine vinegar Total Time: 15 minutes 1 teaspoon dried oregano pinch of salt and pepper Servings: 1 jar ¼ of a 15 oz can chickpeas (3.75 oz) 3 small fresh mozzarella balls, cut into 4s, or about ¾ of an ounce of cheese 6 pepperoni slices, cut into 4's 1½ cups greens (arugula/spinach is my favorite)

INSTRUCTIONS

1. Start by cooking your pasta according to package instructions. This can be made a day ahead of time.

2. Into a large jar or food storage container add olive oil, red wine vinegar, oregano, pinch of salt and pepper, swirl it around so that the dressing mixes. Add in the chickpeas and pasta and stir. Next add in mozzarella and pepperoni and greens. Store in container overnight and enjoy the next day for lunch.

3. Can be kept in the fridge for 4-5 days.

See the recipe at SweetPhi.com 5 INGREDIENT CILANTRO LIME CHICKEN AND BROWN RICE SKILLET 5 INGREDIENT CILANTRO LIME CHICKEN AND BROWN RICE SKILLET

Prep Time: 5 minutes INGREDIENTS 2½ cups low sodium chicken broth Cook Time: 20 minutes 1 lb chicken breast, cut into 1 inch cubes Total Time: 25 minutes 1 cup dry brown rice (I like to buy the parboiled 20 minute brown rice) Servings: 4 ½ teaspoon salt ½-1 cup fresh cilantro, divided ½ lime, zested and juiced

INSTRUCTIONS

1. In a large skillet with enough depth to hold all the ingredients or in a large pot cook the chicken broth for 2 minutes, then add in the cubed chicken and cook for 5 minutes.

2.Next, add in the brown rice, salt, ¼ cup of the cilantro, zest of ½ of a lime and ¼ of the lime, juiced.

3. Cook on high, stirring occasionally for 15 minutes, or until the rice is tender and cooked through. Remove from heat and stir in remaining cilantro, then divide and serve.

See the recipe at SweetPhi.com 5 INGREDIENT HAWAIIAN CHICKEN AND RICE BOWLS 5 INGREDIENT HAWAIIAN CHICKEN AND RICE BOWLS

Prep Time: 30 minutes INGREDIENTS 1 lb chicken tenders (or chicken Cook Time: 10 minutes breasts, cut into strips) 1 can (20 oz) pineapple chunks, ½ cup Total Time: 40 minutes juice reserved, the rest drained 1 cup teriyaki sauce (I like Soy Vay - Servings: 4 Veri Veri Teriyaki) 2 packages (8.8 oz each) coconut basmati rice - ready in 90 seconds variety 1 cup cilantro, chopped

INSTRUCTIONS

1. Put chicken in a bowl and pour ½ cup pineapple juice and 1 cup teriyaki sauce into the bowl, stir and refrigerate - let marinate for 30 minutes or up to overnight.

2. Remove chicken from refrigerator and drain off liquid. Cook chicken in a non stick skillet for 3½ minutes, then flip and cook for another 3½ minutes, then add in pineapple chunks and cook for another 1 minute. Remove from heat.

3. Cook rice according to package instructions.

4. Chop cilantro

5. To assemble bowls divide rice among 4 bowls, top each bowl with 2 chicken tenders and some pineapple and ¼ cup of cilantro, serve and enjoy.

See the recipe at SweetPhi.com HEALTHY INSTANT POT CREAMY CHICKEN GNOCCHI SOUP HEALTHY INSTANT POT CREAMY CHICKEN GNOCCHI SOUP

INGREDIENTS Prep Time: 5 minutes 2 cups milk (can use any kind, I used 2%) 3 tablespoons corn starch Cook Time: 10 minutes 1 teaspoon olive oil 2 large carrots, diced (about ¾ cup) Total Time: 15 minutes 1 celery stalk, diced (about ½ cup) ½ small white or yellow onion, diced (about ½ cup) Servings: 8 2 garlic gloves, minced 1 teaspoon dried basil 1 teaspoon salt 1 teaspoon thyme (I like using fresh thyme) 4 cups chicken broth 1 lb boneless skinless chicken breast, cut into 1 inch cubes 1 package (17 oz) dry potato gnocchi 2 cups baby spinach

INSTRUCTIONS 1. In a bowl mix together the milk and corn starch, whisking until incorporated. Set aside, but whisk before adding into the soup at a later time.

2. Select the Saute setting on a 6 quart Instant Pot and pour in the olive oil, then add in the diced carrots, celery and onion and stir occasionally for 3 minutes, then add in garlic, basil, salt and thyme and stir, cooking for another 2 minutes.

3. Add in the chicken broth, milk and cornstarch mixture, chicken breast, potato gnocchi and spinach and stir to combine, scraping down the sides of the pot.

4. Secure the lid and set the pressure release to Sealing. Press the Cancel button to reset the cooking program, then select the Stew or Poultry setting and set the cooking time for 8 minutes at high pressure.

5.When the timer goes off, turn the valve from Sealing to Venting to release the pressure. This will make a hissing sound and the steam will come out which takes a few minutes. When it is done releasing steam, open the lid and stir.

See the recipe at SweetPhi.com INSTANT POT BAKED POTATO SOUP INSTANT POT BAKED POTATO SOUP

INGREDIENTS Prep Time: 5 minutes 2 lbs small gold/yellow potatoes, peeled and cut into 4s (I had 10 potatoes - you could use other Cook Time: 10 minutes types of potatoes.) 1 pound cauliflower (one small head of cauliflower, Total Time: 15 minutes cut into large florets) 1 bunch green onions, chopped, greens and whites separated Servings: 7 - 10 6½ cups fat free chicken broth ½ teaspoon salt ¼ teaspoon garlic salt ½ cup Greek yogurt (or sour cream) 3 ounces ⅓ reduced fat cream cheese 2 tablespoons butter 1½ cups cheddar, shredded (1/2 cup reserved for toppings) 15 pieces bacon, baked and finely chopped (or you could use bacon bits)

INSTRUCTIONS 1. Start by peeling and chopping the potatoes, and chop the cauliflower and add both to a 6 qt Instant Pot.

2. Finely dice the green onions, and put the white parts in the instant pot (save the greens for topping the soup).

3. Pour chicken broth into the instant pot and add salt and garlic salt. The broth should slightly cover the potatoes and cauliflower.

4. Seal the Instant pot lid and move the valve to 'sealing' and cook on manual or soup setting for 10 minutes. My Instant Pot had a little bit of preheating time, around 3-5 minutes.

5. When the timer goes off, turn the valve from sealing to venting to release the pressure. This will make a hissing sound and the steam will come out which takes a few minutes.

6. I like to wait a few minutes (usually at least 5 minutes) after the venting is done before removing the lid. Use a potato masher and mash directly in the instant pot. If you like a chunkier soup, leave some pieces not mashed.

7. Add in the Greek yogurt, cream cheese and butter, and stir until combined well. Then add in 1 cup of the cheddar and stir. Add a pinch of salt and pepper if you like soup a little saltier.

8. I like to cook the bacon while the soup is cooking, but this can be done ahead of time, or you can use bacon bits.

9. When soup is done cooking, ladle into a bowl (2½ big ladle fulls made up one serving for this recipe) top with a pinch of green onions, shredded cheddar and a piece and half of bacon, crumbled and enjoy!

See the recipe at SweetPhi.com SOUR CREAM AND CHIVE TURKEY BURGERS SOUR CREAM AND CHIVE TURKEY BURGERS

INGREDIENTS Prep Time: 5 minutes 1 lb lean ground turkey ¼ cup sour cream Cook Time: 15 minutes 1 tablespoon chives (sold as freeze dried chives available in the spice aisle - or use fresh chives) Total Time: 20 minutes ¼ cup Italian style panko bread crumbs (or use regular bread crumbs) Servings: 4 burgers 1 tablespoon Worcestershire sauce 1 teaspoon each: salt, pepper, and garlic powder ¼ teaspoon cayenne pepper 1 tablespoon olive oil for pan frying For the burgers: 4 buns lettuce red onion, finely sliced tomato, finely sliced pickles, finely sliced 4 slices provolone cheese (or cheese of choice)

INSTRUCTIONS

1. In a bowl combine ground turkey, sour cream, chives, bread crumbs, Worcestershire sauce, salt, pepper, garlic powder and cayenne pepper and mix well to combine, and form into 4 burgers.

2. Heat olive oil in a large non stick pan, and place burgers into the pan. Cook on high for 15 minutes, flipping burgers halfway through cooking.

3. Assemble the burgers with toppings and enjoy!

See the recipe at SweetPhi.com EASY SWEET CHILI FISH TACO EASY SWEET CHILI FISH TACO

INGREDIENTS Prep Time: 5 minutes 1 package (15 oz) Gorton's Go Cook Time: 15 minutes Saucy! Sweet Chili Tenders 1 tablespoon lime juice Total Time: 20 minutes 3 tablespoons mayonnaise 1 jalapeno, seeded and finely diced Servings: 4 ¼ cup chopped cilantro 3 cups coleslaw mix (shredded red and green cabbage and carrots) 8 small flour tortilla shells For serving: lime wedges and cilantro

INSTRUCTIONS

1. Cook fish according to package instructions. When the fish is finished baking, toss in the sweet chili sauce.

2. While the fish is baking, make the coleslaw mixture. In a bowl combine the lime juice, mayonnaise, jalapeno and cilantro and stir to combine, then add in the dry coleslaw mix and stir.

3. Warm up the flour tortillas (I did this by putting them in the oven the last 3 minutes the fish was baking).

4. To assemble the tacos: spoon 2-3 spoonfuls of the coleslaw mix into a taco, top with 1-2 sweet chili covered tenders, then stop with a pinch of cilantro and a squeeze of a lime wedge. Repeat for all tacos, then serve and enjoy!

See the recipe at SweetPhi.com ONE POT THAI SHRIMP AND QUINOA ONE POT THAI SHRIMP AND QUINOA

Prep Time: 10 minutes INGREDIENTS 1 Tablespoon coconut oil (or cooking oil of Cook Time: 25 minutes choice) 1 Tablespoon fish sauce ½ teaspoon sesame oil Total Time: 35 minutes ½ small onion, chopped (about ½ a cup) 2 bell peppers, sliced Servings: 4 2 large carrots, cut into matchsticks ½ teaspoon ground ginger 1 teaspoon salt 3 garlic cloves, minced 1 cup lite coconut milk (if using canned, make sure to shake the can well) 2 cups chicken stock 1½ cups uncooked quinoa, rinsed and rained 1 pound raw jumbo shrimp, peeled, deveined and tail off ½ teaspoon salt ¼ teaspoon crushed red pepper flakes ½ of a lime, cut into pieces handful of cilantro for garnish, chopped (optional)

INSTRUCTIONS 1. In a large skillet that has a lid (mine is a 3 quart pan), add coconut oil, fish sauce and sesame oil and cook on medium-high for 30 seconds, then add in the onion, bell pepper slices, and carrots, season with ginger, and salt. Cook for 4-5 minutes, stirring occasionally until the vegetables are starting to soften. Add in the garlic and cook for 30 seconds, then pour in coconut milk, chicken stock and quinoa. Stir well, cover, and cook for 15 minutes (without removing the lid or stirring).

2. After 15 minutes, remove the lid, stir once, then nestle the shrimp on top of the quinoa and vegetable mixture. Sprinkle salt and red pepper flakes and cover and cook for an additional 5 minutes, until the shrimp is cooked through.

3. Remove from heat. Squeeze lime wedges on top of the shrimp and sprinkle with cilantro, then serve and enjoy.

See the recipe at SweetPhi.com Pumpkin Loaf THE BEST PUMPKIN LOAF EVER THE BEST PUMPKIN LOAF EVER

INGREDIENTS Prep Time: 10 minutes 3 eggs 1 cup sugar Cook Time: 50 minutes ¼ cup brown sugar 1 teaspoon vanilla extract Total Time: 1 hour 1 cup pumpkin puree ⅓ cup vegetable oil Servings: 1 loaf - serves 12 1½ cups gluten-free flour (can use regular all- purpose flour or whole wheat pastry flour) 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon cinnamon ½ teaspoon ground ginger ½ teaspoon salt ¼ teaspoon each of ground nutmeg, all spice, pumpkin pie spice ½ cup semi sweet chocolate chips, optional

INSTRUCTIONS

1. Preheat oven to 350. Line a 9 x 5 loaf pan with parchment paper and set aside.

2. In the bowl of a stand mixer (or you can do this with a hand mixer) beat together the eggs, sugars and vanilla extract (1 minute on medium speed or until well combined).

3. Add in the pumpkin puree and oil and beat until combined.

4. Next add all the dry ingredients (flour, baking soda, baking powder, cinnamon, ginger, salt, nutmeg, all spice and pumpkin pie spice) and stir until combined, you could also use your mixer to combine. If using chocolate chips, add them and mix them in.

5.Spoon batter into the lined loaf pan. Bake for 50-60 minutes, or until a toothpick comes out clean. Remove from oven, allow to cool for at least 10 minutes, then serve warm or allow to cool completely, then slice and serve and enjoy. See the recipe at SweetPhi.cpm 5 INGREDIENT BROWN SUGAR PIE 5 INGREDIENT BROWN SUGAR PIE

Prep Time: 10 minutes INGREDIENTS 1 pie crust (regular depth, not Cook Time: 35 minutes deep dish) 1 stick unsalted butter (1/2 cup) Total Time: 45 minutes 1¼ cups brown sugar 1 tablespoon vanilla extract Servings: 1 pie 4 large eggs

INSTRUCTIONS 1. Preheat oven to 325.

2. In a microwave safe bowl melt butter for 1 minute (or until mostly melted). Remove from microwave and stir in brown sugar and vanilla extract, stirring until well combined.

3. Next add in eggs and stir until the mixture is a smooth consistency and everything is incorporated. Pour batter into pie crust.

4. Bake for 35-45 minutes - until the pie has puffed up and resembles a small dome, then remove from oven and allow to cool, the dome will deflate, leaving a beautiful pie. The pie can be served at room temperature or stored in the refrigerator and served cold.

See the recipe at SweetPhi.com UPSIDE DOWN APPLE AND PEAR LOAF UPSIDE DOWN APPLE AND PEAR LOAF

INGREDIENTS Prep Time: 10 minutes ¼ cup butter (1/2 stick or 4 tablespoons) ⅓ cup brown sugar Cook Time: 50 minutes 1 teaspoon fresh grated ginger 1 pear, peeled, cored, divided (1/2 sliced, ½ finely Total Time: 1 hour diced) 1 apple, peeled, cored, divided (1/2 sliced, ½ finely diced) Servings: 1 loaf. 12 slices 2 cups all purpose flour 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking power ½ cup brown sugar ½ cup granulated sugar 3 eggs ⅔ cup vegetable oil 1 teaspoon vanilla

INSTRUCTIONS 1. Preheat oven to 350

2. Spray a nonstick loaf pan (9.25 x 5.25) with cooking spray and set aside.

3. In a small saucepan melt butter, brown sugar and fresh grated ginger over medium-high heat, stirring constantly until the mixture is combined and resembles a caramel sauce and the edges start to bubble. Remove from heat.

4. Pour ½ of the sauce from the pot into the bottom of the prepared loaf pan. Lay alternating slices of apples and pears along the center/bottom of the loaf pan, on top of the sauce.

5. Then pour remaining ½ sauce on top of the pear and apple slices.

6. In a large bowl combine flour, cinnamon, baking soda, baking powder, brown sugar and granulated sugar. Stir a few times to combine all the dry ingredients.

7. In a separate bowl, add eggs, vegetable oil and vanilla and stir until the eggs are combined with the oil, then pour into the dry mixture and combine. Lastly, add the small apple and pear pieces to the batter and stir.

8. Pour batter into the loaf pan and bake for 50 minutes, or until a toothpick comes out of the center mostly clean.

9. Remove from oven, and allow the loaf to cool (about 2 hours) before turning it onto a board or serving plate and then gently wiggling the loaf pan off (you man need to run a knife gently around the edges.) Slice and enjoy See the recipe at SweetPhi.com NO BAKE OATMEAL COOKIE ENERGY BITES NO BAKE OATMEAL COOKIE ENERGY BITES

INGREDIENTS Prep Time: 5 minutes 15 dejlet noor dates, pits removed Total Time: 5 minutes (1 heaping cup - can also use medjool dates, 8oz) Servings: 14 - 18 energy bites 1 tablespoon water ¼ cup raisins ½ cup quick cooking oats 1 teaspoon cinnamon 2 tablespoons almond butter

INSTRUCTIONS

1. In a food processor, process dates and tablespoon of water for 5 seconds.

2. Add almond butter, raisins, oats and cinnamon into the food processor and process for 5-10 seconds, until the mixture comes together, it should be sticky to touch and easily form a ball. If the mixture does not stick together when pressed between two fingers add a few more drops of water.

3. Using a 1 tablespoon cookie scoop or a tablespoon, scoop 1 tablespoon of mixture into your hand and roll it into a ball shape. Place in a mini muffin liner or in an air tight container.

4. Refrigerate for 1 hour and then enjoy or keep stored in the refrigerator.

Notes: You can use medjool dates or any other kind of dates you'd like. You can use peanut butter instead of almond butter. You can use any kind of raisins you'd like (I used yellow raisins).

See the recipe at SweetPhi.com 5 INGREDIENT BLUEBERRY SKILLET DUMP CAKE 5 INGREDIENT BLUEBERRY SKILLET DUMP CAKE

Prep Time: 5 minutes INGREDIENTS 1 cup flour (all purpose or whole Cook Time: 40 minutes wheat pastry flour) 1 cup sugar Total Time: 45 minutes 1 cup milk (I use skim, you could use almond milk or other dairy Servings: 8 free milk in place of regular milk) ½ cup butter (1 stick, or you could use margarine) 1 pint blueberries

INSTRUCTIONS

1. Preheat oven to 375, spray a skillet with cooking spray or grease it with butter and set aside.

2. In a bowl melt the butter (30 seconds in the microwave does the trick for me) then pour in the flour, sugar and milk and whisk to combine, until no big clumps remain. Pour into the prepared skillet.

3. Sprinkle the blueberries evenly around the top of the batter.

4. Bake for 40-45 minutes, or until edges start to turn slightly brown. Remove from oven and allow to cool for 10 minutes.

5. Serve warm or cold.

Notes: I used a 10¼ inch skillet for this recipe. You could use a smaller skillet, the cake would just be a little taller!

See the recipe at SweetPhi.com WHITE CHOCOLATE PEANUT GRAPE BITES WHITE CHOCOLATE PEANUT GRAPE BITES

INGREDIENTS Prep Time: 1 hour 1 bag of seedless green grapes Total Time: 1 hour 1½ cups white chocolate morsels (or white chocolate chips) 1½ cups roasted salted peanuts, chopped

INSTRUCTIONS

1. Start by washing and drying the grapes (you can do this step the night before). Wash the grapes and then dry with a flour sack towel or paper towels.

2. Chop up the salted peanuts in a food processor or chop them with a knife - you want them finely chopped.

3. Melt the white chocolate morsels in the microwave at 50% power, microwave in 30 second intervals, stirring in between minutes, until melted.

4. Line baking sheets with wax paper.

5. To make the grape bites take one grape and dip it in the white chocolate half way, and then roll it in the crushed peanuts and set on the prepared baking sheets. Repeat until all the grapes are dipped - you might have to melt a little extra white chocolate and chop some more peanuts, I had to crush more peanuts to finish the bag of grapes (it all depends on how many grapes you have.)

See the recipe at SweetPhi.com 5 INGREDIENT PEANUT BUTTER PRETZEL ENERGY BITES 5 INGREDIENT PEANUT BUTTER PRETZEL ENERGY BITES

INGREDIENTS Prep Time: 5 minutes 1 cup deglet noor dates, pits removed (5½ oz or 22 dates) Total Time: 5 minutes 1 cup pretzels 6 tablespoons toasted coconut Servings: 18 flakes 4 tablespoons creamy peanut butter 2 tablespoons honey 1 tablespoon water

INSTRUCTIONS

1. In a food processor, process dates for 10 seconds, then add pretzels and process for another 10 seconds.

2. Add remaining ingredients: toasted coconut flakes, peanut butter, honey and water. Process for 10-30 seconds, until the mixture comes together and no large chunks of any ingredient remain - it should be soft to touch and but stick together, if not, add another ½ tablespoon of water and process.

3. Using a tablespoon cookie scoop, scoop 1 tablespoon of the mixture and roll between hands to form a ball. Repeat with all remaining mixture, forming it into 1 tablespoon balls.

4. Put in a container or bag and allow to cool for 1 hour in the refrigerator. Store in the refrigerator.

Notes: Makes 18 balls, 75 calories each

See the recipe at SweetPhi.com SALTED CARAMEL CHOCOLATE CHIP COOKIES SALTED CARAMEL CHOCOLATE CHIP COOKIES

INGREDIENTS Prep Time: 1 hour, 10 minutes 1 cup (2 sticks) butter, unsalted, at room temperature Cook Time: 11 minutes 1 cup granulated sugar 1½ cups brown sugar Total Time: 1 hour, 21 minutes 1 tablespoon vanilla extract 2 eggs Servings: 6 dozen ½ cup caramel sauce 4 cups all purpose flour ½ teaspoon baking powder 1½ teaspoons baking soda ½ teaspoon salt 2 cups semi sweet chocolate chips 2 tablespoons sea salt for sprinkling

INSTRUCTIONS 1. In a large bowl cream together butter and sugars with a stand or hand mixer until combined and fluffy (about 2 minutes) then add in vanilla extract and eggs, beat until combined, scrape down sides of the bowl with a spatula and pour in caramel and beat until incorporated, scrape down the sides of the bowl with a spatula.

2. Slowly add in the flour, baking powder, baking soda and salt and beat slowly until combined.

3. Now with a wooden spoon stir in the chocolate chips. Place dough in the refrigerator for an hour.

4. Preheat oven to 350, line two baking sheets with silicone baking mats or parchment paper.

5. Scoop dough with a 1 tablespoon size cookie scoop and scoop onto prepared cooking sheets. Place about 2 inches apart (I get 12 per baking sheet). Flatten the dough balls slightly.

6. Bake cookies for 11-12 minutes, until edges are slightly golden brown (centers will be soft). Remove from oven and sprinkle with sea salt. Allow to cool on the baking sheet for 3 minutes, then transfer to a cookie cooling rack and allow to cool before serving. Repeat until all the dough has been turned into delicious cookies! See the recipe at SweetPhi.com MEAL DELIVERY SERVICES MEAL DELIVERY SERVICES

If you don't feel like cooking, I've got you covered!

I tried 6 meal delivery services and wrote about them here

You can even use meal delivery services for date nights and special occasions. Check out the post here.

1. Home Chef Home Chef is really great food for families. You have the option add on additional meals, above and beyond your designated number of meals initially selected. The meals are a great mix of classics and some new dishes I'd never think to make, but end up loving. For example, their pizza/flatbread recipes are SO good and so are their meatballs - YUM!

2. Plated The recipes with Plated are delicious and adventerous! If you're really looking to try something new, this is the home delivery service for you. AND, you have the option to add dessert to your meal plan.

3. Sun Basket Sun Basket offers organic, healthy options, which is always appreciated! THANK YOU FOR READING!

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