Top 25

Recipes

Sides and Salads

Main Dishes

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Top

Sides and
Salads

PINCHOF YUM.COM

HONEY WALNUT
POWER SALAD

INGREDIENTS

2 tablespoons butter
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
cup walnuts
cup honey
cup water
fresh baby spinach
crumbled blue cheese
salt to taste

DIRECTIONS
1.

2.

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

http:/ / p in c h of y u m . c o m / h o n ey - wa l nut- power- salad

3.
4.

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

Serves: 12

INGREDIENTS

1 cup uncooked lentils, rinsed

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

COCONUT GREEN
CURRY LENTILS

DIRECTIONS
1.

2.

3.

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 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 its not
already.
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.
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.

Serves: 4

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

ht t p://pincho fyum.co m/co co nut -green-curry-lent ils

SPICY FISH TACO BOWLS

INGREDIENTS

1 tablespoon chili powder

1 tablespoon cumin
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

DIRECTIONS
1.

2.

3.

NOTES

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.
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.
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.
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!

My favorite toppings were the cilantro, avocado, and

pico de gallo (or just salsa).

4.

http:/ / p in c h of y u m . c o m / s p i cy - fi s h - tac o- bowls

Serves: 4

RED CURRY LENTILS

INGREDIENTS

1 cups lentils, rinsed and picked over

large onion, diced
2 tablespoons butter
2 tablespoons red curry paste
tablespoon garam masala
1 teaspoon curry powder
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
cup coconut milk or cream
cilantro for garnishing
rice for serving

DIRECTIONS
1.
2.

3.

Cook the lentils according to directions. Drain and set aside.

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.
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.

Serves: 6

NOTES
Even better the next day! For a vegan option,
substitute oil for butter.
ht t p://pincho fyum.co m/red-curry-lent ils

CARIBBEAN JERK SALMON

BOWL WITH MANGO SALSA

INGREDIENTS

1 lb. wild caught salmon filet with skin (in one or several pieces)
1 teaspoon oil
1 teaspoon cumin
teaspoon curry
teaspoon chili powder
teaspoon allspice
teaspoon cayenne pepper
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
large red onion, diced
1 bunch fresh cilantro, chopped
1 squeeze lime juice
1 avocado (optional)

DIRECTIONS
1.
2.

3.

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.
ht t p : / / p i n c h o f y u m .c o m /c a ribb ea n -je rk -salmon-bow l-wi th-mango-salsa

4.
5.
6.

Stir the spices together. Rub over salmon filets (on the meat and also the skin if you want).
Sprinkle with sea salt.
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.
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.
Combine mangoes, red onion, cilantro, lime juice, and avocado in a small bowl and stir until
combined. Season with sea salt.
Stir together rice and beans and season with several pinches of salt, adding a tablespoon
water if necessary.
Divide between bowls, layering the rice and beans, salmon, and salsa into each bowl.

Serves: 4

INGREDIENTS

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
onion, thinly sliced
head green cabbage, thinly shredded
2 jalapenos, ribs and seeds removed, minced
2 teaspoons fresh minced ginger
14.5 ounce can fire roasted tomatoes
cup regular coconut milk
cilantro for topping
salt to taste

CREAMY THAI SWEET

POTATOES AND LENTILS

DIRECTIONS
1.

2.

3.

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

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.
ht t p://pincho fyum.co m/creamy-t hai-s weet -po tato es -and-lent il

ASIAN CHICKEN SALAD

INGREDIENTS

cup chopped green onions

2-3 cups shredded lettuce or slaw (I used raw grated brussel sprouts)
cup whole almonds, chopped
2 cups shredded carrots
cup chopped cilantro
2 cups cooked, shelled edamame
toasted sesame seeds (optional)
2 chicken breasts
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)

DIRECTIONS
1.

NOTES

2.

Toss all salad ingredients green onions, lettuce, almonds, carrots, cilantro,
edamame, and sesame seeds.
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.
Toss with dressing of your choice and chow mein noodles just before serving.
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.

I used Paneras 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, cup
oil, 3 tablespoons white vinegar, cup chunky peanut
butter, 1 tablespoon hoison, 1 tablespoon soy sauce, and
about cup water.

3.
4.

http:/ / p in c h of y u m . c o m / a s i a n - c h i c ken- salad

Serves: 8-10

INGREDIENTS

1 lemon
1 orange
1 large shallot, minced
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

BACON AND BRUSSEL

SPROUT SALAD

DIRECTIONS
1.
2.

3.

4.

Cook and crumble the bacon.

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.
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.
Place the almonds in a food processor and pulse until chopped coarsely.
Add 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.

NOTES
The serving size depends on how you are eating it. If its for
an entree sized portion, youll get about 8-10 servings. If its a
side, it could be closer to 14. We served this on Mothers Day
with eleven people and we had some left over. Keep in the
fridge for 1-2 days.

Serves: 6

ht t p://pincho fyum.co m/baco n-and-brus s el-s pro ut -s alad

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Main Dishes

PINCHOF YUM.COM

BAKED CAPRESE RIGATONI

INGREDIENTS

1 lb. uncooked rigatoni

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

DIRECTIONS
1.
2.

NOTES

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

Preheat broiler.
Heat olive oil in a large skillet. Saute onion and garlic over medium high
heat for 2-3 minutes, stirring so the garlic doesnt 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 its
saucy enough for you if you). Pour into a baking dish or skillet.
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.

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.

3.

http:/ / p in c h of y u m . c o m / ba ked- c a p rese- ri gaton i

Serves: 8

INGREDIENTS

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
cup heavy cream
1 cup starchy boiling water from pasta pot

HEALTHY FETTUCCINE ALFREDO

DIRECTIONS
1.

2.

3.

4.

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

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 of the noodles with about 1
cup of sauce.
http : //p i nchofy um . com /heal thy - fe ttuci ne - al fre do

CHICKEN ENCHILADA
CASSEROLE

INGREDIENTS

1 lb. boneless, skinless chicken breasts

19 ounces (about 2 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 Amys Organic Refried Black Beans so
yummy!)

DIRECTIONS
1.

2.

3.

NOTES

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.
Preheat the oven to 375 degrees. Place a few spoonfuls of enchilada
sauce in the bottom of a glass square baking dish (mine was 99) 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
cup refried beans, 1 cup of the chicken, cup cheese, and about cup
enchilada sauce in each layer.
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.
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.

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.

4.

http:/ / p in c h of y u m . c o m / c h i c ke n - e n c h i lada- c asserole

Serves: 10-12

INGREDIENTS

1 lb. raw, deveined tail-off shrimp

4 large cloves garlic, minced
1 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
cup chicken broth
salt to taste
cup Parmesan cheese for topping

LIGHT GARLIC SHRIMP

BAKED PENNE

DIRECTIONS
1.

2.
3.

4.

In a skillet, melt 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.
Cook pasta as directed until al dente. Drain and return to pan. Drain tomatoes
and add to the pasta. Add cooked shrimp.
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.
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.

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.

ht t p://pincho fyum.co m/light -garlic-s hrimp-baked-penn

SKINNY CHICKEN
ENCHILADAS

INGREDIENTS

1 lb. chicken breasts

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

DIRECTIONS
1.

2.

NOTES

Put the first 6 ingredients in a crockpot. If your salsa is not very saucy, be
sure to include the 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.
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 dont come
apart.
Sprinkle evenly with the shredded cheese and bake for about 15-20 minutes,
until cheese is melted and bubbly and everything is heated through.
Remove from oven and drizzle with crema. Sprinkle with avocado pieces,
fresh cilantro, and Cotija cheese crumbles.

The corn tortillas will start to break apart on the top during
baking if you dont 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.

3.

http:/ / p in c h of y u m . c o m / s k i n n y - c h i cken- enc hi lad as

Serves: 6

4.

INGREDIENTS

4 skinless, boneless chicken breasts

1 cup flour
2 beaten eggs
2 cups breadcrumbs (I used panko breadcrumbs)
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)

PARMESAN CHICKEN
FINGERS WITH GARLIC
CHEESE SAUCE

DIRECTIONS
1.
2.

3.

4.

Cut the chicken into strips. In a blender or food processor, pulse the crumbs
and Parmesan until its a fine crumb mixture.
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.
Pour oil in a large skillet or frying pan until its 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.
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 Ive done it both ways.

Serves: 8

NOTES
Make extra sauce if youre 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..

ht t p://pincho fyum.co m/chicken-tamale-pie

CHICKEN TAMALE PIE

INGREDIENTS

cup fat free milk

cup egg substitute
1 tablespoon taco seasoning, divided
teaspoon ground red pepper
1 (14 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
cup shredded white cheese (I used Raclette random, I know, but its
what I had on hand, and it ended up being delicious!)
cilantro and crumbled Cotija cheese for topping

DIRECTIONS
1.
2.

3.

http:/ / p in c h of y u m . c o m / c h i c ke n - ta m ale- pi e

Preheat oven to 400.

Combine the first 7 ingredients (milk through green chiles), using just
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.
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.

Serves: 8

INGREDIENTS

HEALTHY MEXICAN
SWEET POTATO SKINS

3 medium sweet potatoes

1 can corn, rinsed and patted dry
1 can black beans, rinsed and drained
1 tablespoon butter
yellow onion, chopped
2-4 individual chipotle peppers in adobo sauce, minced or pureed (not the
whole can)
1 ounce light cream cheese
cup light sour cream
1 teaspoon salt (+ more to taste)
cup cilantro, roughly chopped
6 tablespoons shredded cheese (Pepperjack, Cheddar, Colby Jack...)

DIRECTIONS
1.
2.

3.
4.

5.

6.

Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.
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.
Saute the onion in the butter over medium heat until soft and translucent.
Set aside.
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.
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.
Scoop the filling into the skins and top each with 1 tablespoon shredded
cheese. Broil for about 5 minutes or until cheese is melted.

Serves: 8

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

http : //p i nchofy um . com /heal thy - m ex i can- s we e t- p otato- s ki ns

EASY CROCKPOT CARNITAS

INGREDIENTS

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
teaspoon cinnamon
teaspoon cayenne pepper
1 tablespoon chipotle hot sauce (optional)
juice of 2 limes
cup orange juice
12 ounces beer
cup salsa (I like to use a less chunky one)

DIRECTIONS
1.

2.
3.
4.
5.

6.

http:/ / p in c h of y u m . c o m / ea s y - c ro c kpot- c arni tas

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).
Sprinkle the meat with salt, cumin, chili powder, black pepper, oregano,
cinnamon, and cayenne. Rub seasonings onto the pork.
Add lime juice, orange juice, beer, and salsa. Cover and cook on low for 8 hours.
Shred meat with two forks directly in the slow cooker (or take out, shred, and
replace in sauce). It should fall apart easily.
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.
Serve on tortillas with fresh cilantro, avocado, and lime juice.

Serves: 10-12

INGREDIENTS

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

LIGHT BBQ CHICKEN PIZZA

DIRECTIONS
1.

2.

3.

4.

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.
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
inch thick crust or thinner if desired.
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.
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

Serves: 8

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Desserts

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FRUIT PIZZA

INGREDIENTS
For the crust

1 cups sugar

2 cups flour

teaspoon baking powder

teaspoon salt

14 tablespoons (1 sticks) unsalted butter, softened

2 teaspoons vanilla extract

2 large eggs
For the frosting

12 ounces cream cheese, softened

7 tablespoons unsalted butter, softened

1 teaspoon vanilla

1 cup powdered sugar

assorted fresh fruit cut into slices

DIRECTIONS
1.

2.

NOTES

We loved that the dough was slightly underbaked, but if

thats not your thing, bake the dough for an additional
5-10 minutes.

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3.
4.

Beat the butter and 1 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.
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.
Mix frosting ingredients together and spread on chilled cookie. Chill
again to set and thicken the frosting.
Top with fresh fruit. Cut into slices and serve..

Serves: 16

PEANUT BUTTER
PIE SHOOTERS

INGREDIENTS

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
cup heavy whipping cream (or whipped cream)
16 Oreos, crushed
5 tablespoons melted butter
sea salt for sprinkling (optional)

DIRECTIONS
1.
2.

3.

4.

Beat cream cheese and peanut butter until smooth.

Add sweetened condensed milk and vanilla and beat until smooth
and creamy. Add powdered sugar and beat until the mixture thickens
slightly.
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.
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 teaspoon of crumbs. Top
with a sprinkle of sea salt for an extra sweet-salty combo. Refrigerate
until ready to serve.

Serves: 20

NOTES
Peanut Butter Pie will thicken as it sits in the
refrigerator. I actually prefer to eat these after
theyve been in the fridge overnight.
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CARROT CAKE
CUPCAKES WITH CREAM
CHEESE FROSTING

INGREDIENTS

2 cups sifted flour

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

DIRECTIONS
1.
2.

3.

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

4.

Preheat oven to 350 degrees. Mix dry ingredients and oil with carrots.
Add one egg at a time and beat well after each egg.
Pour batter into greased muffin tins. You can use liners, but they will
get very oily. Fill the muffin tins about of the way to the top and
bake for about 12-15 minutes, or until tops spring back when you touch
them.
Beat cream cheese, butter, and vanilla until creamy. Add powdered sugar.
Spread frosting over cooled cupcakes.
Refrigerate and eat cold for best taste.

http:/ / p in c h of y u m . c o m / c a r ro t - c a ke- c upc akes- w i th - c ream - c heese- f rosti ng

Serves: 48

INGREDIENTS

BROWN SUGAR COOKIES

cup white sugar

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

DIRECTIONS
1.
2.
3.

Cream sugars and shortening. Mix in the egg, then add dry ingredients.
Use a cookie scoop to form nice round balls and roll each dough ball in
white sugar. Dont flatten.
Bake at 350 degrees for 12 minutes.

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.
Serves: 12

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CHOCOLATE CHIP PEANUT

BUTTER HEALTHY
COOKIE DOUGH

INGREDIENTS

cup packed brown sugar

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
cup chickpeas, drained and rinsed
cup peanut butter
cup flour (whole wheat or regular)
cup rolled oats
teaspoon baking soda
teaspoon salt
cup dark, milk, or semisweet chocolate chips

DIRECTIONS
1.

2.
3.

NOTES
My mixer wasnt 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
wont flatten out much during baking, so if you want a flatter
cookie, you should press the tops down before baking.

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

Serves: 24
http://pincho fyum.co m/healt hy-cho co late-chip-peanut -but ter-co o kie-do ugh

INGREDIENTS

PEANUT BUTTER
SMORES BARS

cup butter, softened

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

DIRECTIONS
1.
2.

3.

4.
5.

6.

Preheat the oven to 350 degrees. Line a square baking dish with
parchment paper.
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.
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 88 pan. Melt the peanut butter for about 30 seconds in the
microwave and drizzle it over the chocolate bars.
Spread the marshmallow cream over the chocolate and peanut butter.
Roll the remaining dough onto the chocolate foil wrappers (or some
other nonstick surface). When youve made an even square, gently peel
it off and press it on top of the marshmallow cream.
Bake for 30 minutes or until golden brown on top. Let cool for best
serving results (see notes).

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) Id go for closer to 25 minutes bake time.

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Recipes
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This eCookbook has 30 recipes that use a creamy cauliflower sauce in place
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