fast and simple...this can be made a night ahead of time and stored in the fridge until it is ready...

Fast and Simple

Philia Kelnhofer author of The Sweetphi Blog By

Five Ingredient Friday Faves

Hi, I’m Phi Or, as most people know me, Sweetphi, the author behind Sweetphi.com

Let’s say it’s Friday night (or any night) and 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 in-

gredients (half of which you don’t even have in your house)? OR are you going to want to make something that only has 5 Ingredients, is simple

to make, yet has a whole lot of flavor? Ding ding ding!

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

This eCookBook is a compilation of my favorite recipes from my Five In-

gredient Friday series on my blog where every Friday (you guessed it) I

share recipes that can be made with five ingredients or less.

And just because a recipe has five ingredients or less, don’t think it won’t taste amazing. In fact, it’s quite the opposite. Because you’re strategically using ingredients, you can actually taste the flavor of the foods you’re cooking!

The Five Ingredient Friday series came from a conversation I had with

one of my sisters who was a recent college at the time and was asking

what simple meal ideas I had for her.

Since then, I have truly enjoyed creating recipes and have found that

even my husband makes these recipes and enjoys seeing all the crea-

tions.

So whether you’re 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

Simply click here or visit the ‘About &

Contact’ page on www.sweetphi.com

To learn more About Me

http://www.sweetphi.com/

http://www.sweetphi.com/five-ingredient-fridays/

http://www.sweetphi.com/about/


Table of Contents

Breakfast & Brunch

Breakfast Pizza ………………………………………………. 6

French Toast Casserole ……………………………………. 7

Overnight Vanilla Oats …………………………………......8

Starters & Sides

White Bean Artichoke Dip …………………………………..9

Restaurant Style Salsa ……………………………...……..10

Spinach Feta Dip ……………………………………...……..11

Leek Stuffed Baked Potato ……………………….………...12

Roasted Potatoes & an Egg ..……………………………...13

Loaded Tater Tots …………………………...……………...14

Roasted Red Pepper Sauce ...………….…………………..15

Roasted Pine Nut Pesto …………………………………….16

Stovetop Mac and Cheese ..…………………………………17

Meat & Mains

Sausage & Peppers .…………………………………….…. 18

Unfried Cornflake Chicken ………………………………. 19

Perfectly Baked Salmon...………………………………......20

Balsamic Glazed Tenderloin .……………………………..21

The Perfect Meatball ………………………………………….22

Cheese Stuffed Cheeseburgers …………………………….23

Goat Cheese Stuffed Chicken & Pasta …………………...24

Chicken Queso Tacos ………………………………………..25

Sweets & Treats

Banana Cream Pies ………..…………………………………26

Ginger Baked Plums …..……………………………...……..27

Chocolate Coconut Cookies ………………………...……..28

Nutella Sea Salt Cookies ………………………….………...29

Basil Vodka Lemonade ……...……………………………...30

Stocking your pantry for fast & simple Five Ingredient Fridays!

(cont.) Stocking your pantry for fast & simple Five Ingredient Fridays!

Cooking fast & simple Five Ingredient Friday recipes is made easier by having these items in your pantry:

Extra Virgin Olive Oil

I use Extra Virgin Olive Oil (EVOO)

all the time! It is the perfect oil to

bring out bold flavors.

Garlic

Nothing helps add an oomph of fla-

vor like a crushed garlic clove! I al-

ways keep a few cloves on hand.

They’re perfect for making easy marinades for meat and perfect to

use when roasting veggies.

Eggs

Eggs are a great staple to have on

hand. They’re super versatile. Add an egg on some pizza and you’ll have breakfast pizza, or use them

to make French toast casserole.

Even a simple fried egg on toast or

salad are great and simple meals!

Sea Salt & Mediterranean Sea Salt

Sea Salt and sea salt mixes make flavor-

ing your cooking (or baking) a breeze. I

have found that sea salts add a boldness

of flavor. Mediterranean Sea Salt can be

found in the spice isle at your grocery

store.

Brown Sugar

Brown sugar is great for both baking and

for cooking, it caramelizes perfectly when

rubbed on pork tenderloin. I definitely al-

ways keep some on hand.

Diced Tomatoes

I used diced tomatoes all the time

and love using the ones that have ex-

tra flavorings in them. For example,

diced tomatoes with chilies or fire

roasted diced tomatoes are two that I

always keep in my pantry.

Shredded Cheese

For those ooey gooey dips and dishes,

shredded cheese is my go-to. Another

way to add big flavors with few ingre-

dients is to buy cheese blends. A few

of my favorites are Mexican Cheese

blend and 4 (or 6) cheese Italian, and

I always keep Parmesan on hand.

Bread

This staple is super versatile—use it

as toast, for a sandwich, bread

crumbs, croutons or in French toast

or breakfast casseroles.

6

Ingredients

Directions

Breakfast Pizza

1 Thin Pizza Crust (I use Babboli)

1 Can (14.5 oz) Fire Roasted Crushed Tomatoes

4 Eggs

1.5 Cups Low moisture, part skim shredded mozzarella cheese

1 Pinch Red Pepper Flakes

1 Tsp Salt and Pepper

Preheat oven to 450. On top of a baking sheet lay pizza crust out. Open can of crushed tomatoes and spoon over crust (try to get most of the tomatoes, not as much liquid. Set liquid aside for an-other dish or toss because you won’t have too much left over.) Sprinkle tomatoes with salt, pepper and red pepper flakes (put more or less on depending on how spicy you like your food in the morning). Sprinkle mozzarella cheese over tomatoes. With the back of a spoon create 4 nests (think of the pizza circle divided in four equal parts and each part gets a nest. Push the cheese aside while making the nest). Crack eggs one at a time and put an egg in one of the nests. Bake for 20 minutes (if you like more of a runny egg bake pizza for only 15 minutes), remove from oven, let rest for 5 minutes and then slice and enjoy!

Prep Time: 5 min Cook Time: 20 min Makes: 8 slices

If you like things a little spicier, add a few more pinches red pepper flakes.

Serving Suggestions & Tips

Pizza Crust—Tomatoes—Shredded Mozzarella—Eggs—Red Pepper Flakes

7

Ingredients

Directions

French Toast Casserole

1 Loaf Raisin Cinnamon Swirl Bread

5 Eggs

1 Cup Skim Milk (or any milk you have on hand)

1/2 Cup Brown Sugar

1/4 Cup Granulated Sugar

Preheat oven to 370, spray a baking dish (I’ve used square, oval and round, any baking dish will work) with cooking spray and set aside.

In a large bowl whisk together milk and eggs.

Cut the loaf of bread into chunks (I simply took a large knife and cut the entire loaf into 6ths).

Put the bread pieces into the baking dish and pour the egg and milk mixture over the bread. Sprinkle the sugars on top of the egg mixture covered bread.

Bake for 40 minutes or until top is golden brown. Remove from oven and allow to cool for 5-10 minutes and then serve.

Prep Time: 5 min Cook Time: 40 min Makes: 6-8 Servings

This can be made a night ahead of time and stored in the fridge until it is ready to bake. Add 5 minutes to baking time if going from fridge to oven.

Serves well by itself or with a side of bacon or breakfast sausage.


Raisin Cinnamon Swirl Bread—Eggs—Milk—Brown Sugar—Granulated Sugar

8

Ingredients

Directions

Overnight Vanilla Oats

1/2 Cup Oats

1 Tbs Flax

1/2 Cup Water

2/3 Cup French Vanilla Yogurt

1 Tbs Brown Sugar

1 Tbs Walnut Pieces

In the bottom a jar or bowl add dry oats and flax.

Pour water and over the oats and flax, and then add the yogurt on top (no need to stir).

Put in the fridge overnight (8-12 hours).

The next morning put brown sugar and walnut pieces on top and stir a few times to combine, then enjoy.

Prep Time: 5 min Cook Time: 0 min Makes: 1 serving

This is such a great and healthy breakfast. You can make many variations on it, add different kind of nuts or different flavors of yogurt to change it up.


Oats—Flax—French Vanilla Yogurt—Brown Sugar—Walnut Pieces

9

Ingredients

Directions

White Bean Artichoke Dip

15 oz or 1 Cup Marinated Artichoke hearts, drained and chopped

1 Can Cannellini Beans (white kidney beans), drained

1 Cup 4 Cheese Italian Shredded Cheese (or mozzarella)

1 Package (8oz) Cream Cheese, reduced fat

4 oz Pepperjack cheese, cubed

Preheat oven to 375.

In a food processor, process beans for 30 seconds, then add the cream cheese and pepperjack cheese chunks, process until it is a paste like consistency. Scrape down the sides and process again (I processed for 2 minutes).

Scrape contents of the food processor into a bowl, and then add the chopped up artichoke hearts and shredded cheese. and stir (it might be a little hard to mix, it doesn't have to totally mixed up, chunks are ok), then spoon it into a baking dish.

Bake for 30 minutes (it will puff it up, so when you remove it from the oven and let it cool for 5-10 minutes before serving.)

Prep Time: 10 min Cook Time: 30 min Makes: 1 Dip

Serve with pita chips or crackers.

If the beans are too thick, you can add a tablespoon of water to get them moving in the food processor.


Cannellini Beans—Artichoke Hearts—Cream Cheese—Mozzarella—Pepperjack

10

Ingredients

Directions

Restaurant Style Salsa

2 Cans (10 oz each) Diced Tomatoes (with green chilies)

1 Jalapeno, seeded

1/2 Yellow onion

1 Cup cilantro

1 Garlic clove

1 Tsp salt

Put all ingredients in the food processor, pulse for 10 seconds (if the ingredients are not super finely combined, pulse in additional 5 sec-ond intervals)

Prep Time: 2 min Cook Time: 0 min Makes: ~2 Cups Salsa

Serve with tortilla chips.

If you like milder salsa you can omit the jalapeno or only use half the amount.


Canned Tomatoes—Jalapeno—Onion—Cilantro—Garlic

11

Ingredients

Directions

Spinach Feta Dip

1 1/2 Cups Plain Greek Yogurt

1 1/2 Cups Feta Crumbles

1 Cup Frozen chopped spinach, drained and dried

1/2 Cup Walnut pieces

2 Garlic cloves, crushed

1 Tsp Salt

Start by defrosting the frozen spinach, drain all the liquid and pat dry with a paper towel.

In a bowl stir together the Greek yogurt, spinach, garlic and salt, stir until combined.

Spread onto a plate or into a serving dish and top with feta crumbles and walnut pieces.

Prep Time: 5 min Cook Time: 0 min Makes: 1 1/2 Cups Dip

Serve with pita chips or warm pita bread slices


Greek Yogurt—Feta Crumbles—Frozen Spinach—Walnut Pieces—Garlic

12

Ingredients

Directions

Leek Stuffed Baked Potatoes

2 Russet Potatoes

1 Cup Leeks (about 1 leek), cleaned and chopped

1 Tbs Butter

1/2 Cup Sour Cream, reduced fat

1/2 Cup Shredded Sharp Cheddar, reduced fat

1 Tsp Salt and a dash of Pepper

Cook the potatoes in the microwave (or you can bake them in the oven at 350 wrapped in foil for an hour). To cook them in the microwave rinse the potatoes and pat them dry with a paper towel. With a fork poke a few holes in the top of the potatoes and microwave for 8-12 minutes. Mine took 10 minutes for larger ones, check them at the 8 minute mark-poke a fork in to see if they are done-if the fork doesn't easily go into the potato, microwave them for an additional minute and then keep checking after a minute or two.

As the potatoes are cooking, in a pan melt the butter and then add the leeks to the pan. Add the salt and pepper. Sauté the leeks for about 5-7 minutes, until they start to turn translucent.

When the leeks are done cooking transfer to a bowl and mix with the sour cream.

When potatoes are done cooking, put on a plate and cut down the center, sprinkle a little salt into the potato. Add half the leek and sour cream mixture and half the shredded cheddar to each potato, then serve and enjoy!

Prep Time: 10 min Cook Time: 10 min Makes: 2 Potatoes

You save so much time making ‘baked’ potatoes in the microwave while not sacrificing any flavor!

This leek stuffed potato is fantastic as a meal itself, or as a side to some chicken or steak.


Potatoes—Leeks—Sour Cream—Sharp Cheddar—Butter

13

Ingredients

Directions

Roasted Potatoes & An Egg

1 Lb Fingerling Potatoes

1-2 Tbs Extra Virgin Olive Oil

1 Tbs Mediterranean Sea Salt

4 Eggs

1 Tsp Vinegar

Pinch of salt & peper

To make the potatoes: Preheat oven to 400, line a baking dish (or large cookie sheet with rims) with aluminum foil.

Wash potatoes, place them in a bowl, sprinkle olive oil over the pota-toes and toss a few times (you may need a little more olive oil, you just want them lightly coated.) Then sprinkle Mediterranean Sea Salt over the potatoes, toss a few times, then dump the potatoes onto the foil lined baking sheet.

Bake for 40 minutes, or until the potatoes brown on the outsides and are soft when a fork is poked through them.

For the poached egg, bring 2 cups of water to boil in a small sauce pan with a dash of vinegar. When water is boiling, slowly crack the egg into the water, spoon any trails of egg whites onto the egg. After 4 minutes (I like my eggs a little more cooked than runny) use slotted spoon to remove the egg and put it on top of the potatoes. Sprinkle top of the egg with salt and pepper

Prep Time: 10 min Cook Time: 40 min Makes: 4 servings

These potatoes are a fantastic breakfast or dinner.

You can serve with the eggs cooked any number of ways: scrambled, poached or fried.


Fingerling Potatoes—EVOO—Mediterranean Sea Salt—Eggs—Vinegar

14

Ingredients

Directions

Loaded Tater Tots

2 Lbs (32 oz) Tater Tots

1/2 lb Bacon, cut into small pieces

2 Cups Cheddar, shredded, reduced fat

1 Cup Sour Cream, reduced fat

1 Cup Salsa (to the heat level you like)

Preheat oven to 400. Line a baking sheet with aluminum foil.

Spread out the tater tots and the cut up bacon pieces on the prepared baking sheet. Bake for 25 minutes, loosen and flip the tater tots and bacon and then sprinkle the cheddar cheese over the tots and bacon, bake for another 5 minutes until the cheddar has melted.

Remove from oven and allow to cool for a few minutes.

Put sour cream and salsa in bowls, and then serve either buffet style letting everyone make their own little plates, or serve on little plates with a dollop of sour cream and salsa on the side.

Prep Time: 10 min Cook Time: 30 min Makes: 1 Tray of Tots

This is the perfect game or movie night appetizer!

Serve either buffet style letting everyone make their own plates or serve on plates with a dollop of sour cream and salsa.


Tater Tots—Bacon—Cheddar—Sour Cream—Salsa

15

Ingredients

Directions

Roasted Pepper Sauce/Dip

2 Red Bell Peppers

4 Medium Tomatoes (I use Roma tomatoes)

1 Small Onion

3 Tbs Extra Virgin Olive Oil

3/4 Cup Sour Cream, reduced fat


Preheat oven to 450. Start by cutting all the vegetables. Cut the Bell Peppers into large strips (about 6 strips per pepper), cut the tomatoes into 4s, cut the onion into large chunks.

Line a baking sheet with aluminum foil. Place cut up peppers and to-matoes skin side up on the foil lined baking sheet, and scatter the onion throughout. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 40 minutes.

When the veggies are done, gently scoop entire contents into food pro-cessor and add sour cream. Pulsate until everything is combined and sauce doesn't have any big vegetable chunks (about 20 seconds), there will be little roasted veggie flecks in the sauce. Serve warm or store in an air tight container in the fridge for up to a week and a half. This sauce lends itself to freezing very well. When defrosting just add a few tablespoons of water.

Prep Time: 5 min Cook Time: 12 min Makes: 4 Dishes

I’ve made this sauce with various colors of peppers and tomatoes and it turns out great, just different colors.

This sauce can be used as a dip, or it can be topped with Feta or Goat Cheese and baked for a cheesy dip. This sauce is also wonderful as a pasta sauce or sauce over rice.


Red Peppers—Tomatoes—Onion—Extra Virgin Olive Oil—Sour Cream

16

Ingredients

Directions

Roasted Pine Nut Pesto

2 Cups Fresh Basil Leaves

1/2 Cup Extra Virgin Olive Oil

1/4 Cup Parmesan, shredded

1/4 Cup Pine Nuts, roasted

1 Garlic Clove

Preheat oven to 350, line a baking sheet with aluminum foil.

Place pine nuts on the baking sheet and bake for 3-5 minutes, until the pine nuts are golden brown.

When pine nuts are done toasting, place all ingredients in a food pro-cessor and process for about a minute. If the contents are too thick, add a little bit more olive oil. When done put in a jar or an air tight container and store in the fridge.

Prep Time: 5 min Cook Time: 12 min Makes: 4 Dishes

I’ve made this pesto with regular basil or lemon basil, both varieties turned out fantastic.

The key to this recipe is taking the time to roast the pine nuts, it really adds a beautiful depth of flavor.


Basil—Extra Virgin Olive Oil—Parmesan—Pine Nuts—Garlic

17

Ingredients

Directions

Stovetop Mac n Cheese

1 lb Elbow Macaroni

1 1/2-2 Cups Skim Milk

2 Cups Sharp White Cheddar

1/4 Cup Flour

3 Tbs Butter

1/2 tsp salt, 1/2 tsp pepper

In a large pot, cook pasta according to directions, drain and leave sit-ting in a colander.

In the empty pot melt the butter over medium high heat (about 1 mi-nute), when butter is almost all melted add in flour, salt and pepper and then whisk until it is a paste-like consistency, then slowly pour in the milk, still whisking and let it come to a slow boil (about 4-5 minutes), it will be a thick sauce consistency.

As soon as the milk starts to boil, add in the cheese and stir once or twice, if it is too thick then add in another 1/4-1/2 cup of milk, then add the pasta back in and coat with the cheese sauce, let cool for a few minutes, then serve and enjoy!


This recipe is super easy and my go-to mac and cheese recipe, it is kid friendly and is a perfect side to any meal.

If your sauce is too thick, add a little milk, same goes for reheating, just add a little milk and it will be back to it’s original creamy consistency.


Elbow Macaroni—Milk—Sharp Cheddar—Flour—Butter

18

Ingredients

Directions

Sausage & Peppers

1 Lb Hot Italian Turkey Sausages (5 links)

2 Green Bell Peppers, sliced

1 Medium Yellow Onion, sliced

1 Garlic Clove, crushed



Start by slicing the bell peppers and onion. In a frying pan heat the olive oil and put in the turkey sausages. With the top of a knife poke a few holes in the top of sausages. Cook for 10 minutes flipping every few minutes to brown on all sides.

Add the peppers and onions after 10 minutes and sprinkle with salt and pepper. Add the crushed garlic (you want to add this to-wards the end otherwise it will burn and cause there to be a bit-ter taste.) Stir and then cook for another 10 minutes, stirring oc-casionally until the sausages are cooked in the middle and the onions are translucent.

Prep Time: 5 min Cook Time: 20 min Makes: 5 Sausages

I make this recipe and serve it over couscous, rice, or pasta.

Sausage and peppers goes very well by itself, or with marinara sauce.


Turkey Italian Sausages—Red Pepper—Onion—Olive Oil

19

Ingredients

Directions

Unfried Cornflake Chicken

1 Lb Chicken Tenders (or Chicken Breasts cut into strips)

2 Cups Skim Milk

1.5 Cups Cornflakes

2 1/2 Tbs Butter, melted

2 Tbs Paprika

Dash of salt and pepper

Preheat oven to 425. In a bowl combine chicken and milk and let marinate for 20 minutes or up to 24 hrs.

In a baggie combine cornflakes and paprika and vigorously rub together between hands to break it up and combine the coating. Pour the crumbs onto a plate.

Prepare a baking dish by pouring half the melted butter along the bottom of the dish (alternatively use some cooking spray and use a little less of the butter if desired).

Take one chicken tender and dredge it through the cornflake mix-ture on both sides and lay in buttered baking dish. Repeat until all the tenders are covered. Sprinkle with salt and pepper and then pour the remaining butter over the chicken tenders.

Bake for 10 minutes on one side, flip and bake for another 10 minutes and enjoy!

Prep Time: 10 min Cook Time: 20 min Makes: 10-12 tenders

You can also make this recipe with Chicken breasts instead of chicken tenders and just cut each breast up into strips.

This is my go-to chicken recipe, it turns out perfectly every time, moist on the inside and crispy on the outside.


Chicken Tenders—Skim Milk—Cornflakes—Butter—Paprika

20

Ingredients

Directions

Perfectly Baked Salmon

1 Lb Center cut salmon (about 16 oz salmon)



1/2 Lemon, sliced

Preheat oven to 350, line a baking sheet with aluminum foil.

Place salmon filet skin side down on the aluminum foil lined bak-ing sheet. Pour olive oil over the filet, sprinkle with Mediterrane-an Sea Salt and place lemon slices on top.

Bake for 20 minutes, remove from oven and let rest for 2 minutes, then cut into 4 filets and enjoy!


I like buying the center cut of salmon, it is juicy and allows you to cut pieces in varying sizes.

Serve with vegetables and/or brown rice.


Salmon—Extra Virgin Olive Oil—Mediterranean Sea Salt—Lemon

21

Ingredients

Directions

Balsamic Glazed Tenderloin

2 Pork Tenderloins (each about 1.25 lbs)

3 Tbs Balsamic Vinegar

3 Tbs Brown Sugar

2 Tbs Extra Virgin Olive Oil, plus 1 Tbs for cooking


1 Tsp Salt

Preheat oven to 400 degrees. Line a baking dish with aluminum foil. Wash your hands well, then set out a few sheets of paper towel and pat the pork tenderloin dry and set on paper towel.

With hands press the brown sugar onto the pork tenderloins and then sprinkle each tenderloin with Mediterranean Sea Salt and salt. In a small bowl mix together the balsamic vinegar and the extra virgin olive oil.

In a pan over high heat add the remaining 1 tbs olive oil and then put the tenderloins in and spoon about 1 Tbs of the balsamic-olive oil mixture over each tenderloin- sear both sides for 2 minutes to get a nice brown crust.

Transfer tenderloins to foil lined baking dish and spoon remaining balsamic mixture over the tenderloins. Bake for 20-30 minutes or un-til internal temperature is 160 degrees (I use a little meat thermome-ter). Remove from oven and let sit for 10 minutes (so that it retains the juices) and then slice and serve!

Prep Time: 10 min Cook Time: 30 min Makes: 2 Tenderloins

Pork tenderloin can come in packets of two, if you only want to make one or find only one, just half the rest of the ingredients.

Make sure you let your pork rest when it comes out of the oven so that it retains its juices.


Pork Tenderloin—Balsamic Vinegar—EVOO—Brown Sugar—Mediterranean Salt

22

Ingredients

Directions

The Perfect Meatball

1.25 Lbs Ground Meat

1 Egg

1/2 Cup Italian Seasoned Bread Crumbs

1 Garlic Clove, crushed

1/2 Onion, shredded or chopped super finely


Preheat oven to 400. Line a baking sheet with parchment paper.

In a bowl combine all ingredients and a pinch or two or salt and pepper (you don’t need to add too much because the bread crumbs really give the meatballs flavor.)

Wash your hands and then form little meatballs and place them on the baking sheet.

Bake for 15 minutes, then flip and bake for another 10 minutes. Then let rest for 5 minutes and serve.

Prep Time: 5 min Cook Time: 20 min Makes: 12-16 Meatballs

I have made these meatballs with ground chicken (as pictured), pork, lamb, or beef, they come out great with whatever ground meat you use.

The meatballs go great with pasts or by themselves with some dipping sauce or on a sandwich for a meatball sub.


Ground Meat—Egg—Bread Crumbs—Garlic—Onion

23

Ingredients

Directions

Cheese Stuffed Cheeseburger

1 Lb Ground beef

1 Tbs Worcestershire sauce

4oz Extra Sharp Cheddar cheese, cut into 8 pieces

4 Slices American Cheese

4 Burger buns

1 tsp salt

1/2 tsp pepper

Start by mixing ground beef with Worcestershire sauce, salt, and pep-per in a bowl. Mix very well, I used my hands to mix everything to-gether.

Next, divide the ground beef mixture into 8 balls. Use a 3 inch circular mold or form uniform circles out of each of the balls, pinch the sides up a little.

Now add two slices of the Sharp Cheddar on top of 4 of the patties, you want the cheese to be kind of thick, so the two slices should be about 1 oz of cheese.

Place a beef patty on top of the cheese, and pinch the edges together. Really make sure the edges are sealed well, you don't want the cheese oozing out while it cooks.

To make the burgers on the stovetop, cook the burgers 5 minutes each side in a big pot over high heat, flipping only once.

When the burgers are done cooking, place a slice of American cheese on top of the burger, and then put on a bun.

Prep Time: 10 min Cook Time: 15 min Makes: 4 Burgers

Serve with any desired burger topping and a side of fries.

Using the big pot method (cooking the burgers in a big pot with high sides) contains the mess for an easy clean up when done!


Ground Beer—Worcestershire—Sharp Cheddar—American Cheese—Buns

24

Ingredients

Directions

Goat Cheese Stuffed Chicken

1.25 Lbs Chicken Breasts

4 oz Goat Cheese (with herbs)

1 lb Whole Wheat Spaghetti

1 Pint Grape Tomatoes


1 Tsp Salt & pepper

Cook pasta according to directions.

With a sharp knife cut a slit in the middle of the chicken breast-you want to form a pocket, you don't want to cut all the way through the chicken- and then with hands stuff 1-1.5 oz of goat cheese into the pocket.

In a large frying pan heat the oil for a minute, then reduce heat to me-dium-high and put the chicken breasts in. Sprinkle chicken breasts with salt and pepper and allow to cook for 10 minutes. Then flip the chicken breasts and allow to cook for another 10 minutes (or until chicken breasts are done cooking and there is no more pink-you can cut into one of the breasts to check). When chicken is done, add the grape tomatoes for 2 minutes and stir a couple of times so that they get blistered.

In a large serving bowl add the spaghetti and remaining goat cheese, then stir to mix it up a few times (the goat cheese will soften and melt onto the pasta). Then slice up the chicken breasts and put on top of pasta and add the tomatoes and serve and enjoy!

Prep Time: 5 min Cook Time: 20 min Makes: 6-8 Serving

I like to use goat cheese that either has herbs in it or is crusted with herbs or pepper.

The goat cheese on the pasta forms a creamy coating. If you want more of a sauce like consistency add some water to the goat cheese and pasta.


Chicken Breasts—Goat Cheese—Spaghetti—Grape Tomatoes—Olive Oil

25

Ingredients

Directions

Salsa Chicken Tacos

2 Chicken breasts

2 cans (14.5 oz each) Diced tomatoes with chilies (or 1 jar of salsa)-heat level to your choice

8 Four tortillas

2 Oz Queso Fresco cheese (or Mexican blend shredded cheese)

2 Tbs Sour Cream

1 Tsp Salt

In a crock pot/slow cooker put the chicken breasts, diced tomatoes (or salsa) sprinkle in the salt and cover. Turn on high for 4 hours or low for 6-8 hours.

After chicken is done cooking, use two forks and shred the chicken.

To serve tacos: warm tortilla shells, and then spoon 2 tablespoons of chicken and tomatoes into the center of the tortillas, spoon a little sour cream on the sides of the tortilla and then crumble a little queso fresco cheese over the tacos and then serve!

Prep Time: 5 min Cook Time: 4 hrs Makes: 8 Tacos

These are my all-time-favorite tacos!

I also use this method of making chicken (chicken in the crock pot with diced tomatoes or salsa) for a lot of different meals: tacos, enchiladas, quesadillas, sandwiches and as a salad topping, it is delicious shredded chicken!


Chicken—Canned Tomatoes—Tortillas—Queso Fresco Cheese—Sour Cream

26

Ingredients

Directions

Mini Banana Cream Pies

4 Oz Gingersnap or Spice Cookies

1 Cup Heavy Cream

1 Banana

1/2 Stick Butter, cold, plus more to coat the pan

1 Tbs Sugar

Start by making the crusts. In a food processor put cookies and but-ter, pulsate until a thick crumbly consistency. If it's not coming to-gether enough, add 1 teaspoon of water and pulsate to help combine.

Grease a mini muffin pan liberally. Press crumb mixture into muffin pan and with fingers form into the little pie crusts. Once 12 mini pie crusts are formed, put pan in the refrigerator to set for 15 min.

Preheat oven to 350. Remove from fridge and bake for 10 minutes. When you remove the pie crusts from the oven, you'll have to press the edges down with the back of a spoon. To avoid this step you could use mini pie weights (Allow for crusts to completely cool, as soon as they're done cooling remove (carefully!) from pan.

While crusts are cooling, make the filling. In the bowl of a stand mixer start by beating the banana until it becomes paste like. Then add the heavy cream and sugar and whip until soft peaks form (5 minutes).

Fill pie crusts with a heaping tablespoon of filling, garnish with a little piece of cookie and enjoy!

Prep Time: 15 min Cook Time: 10 min Makes: 12 Mini Pies

If not careful when removing the crusts from the pan they will crumble, they’re delicate.

This recipe could also be made into one normal size pie instead of 12 mini ones.


Gingersnap Cookies—Heavy Cream—Banana—Butter—Sugar

27

Ingredients

Directions

Ginger Baked Plums

4 Red Plums, halved and pits removed

2 Pieces crystallized ginger, finely chopped (about 1 heaping tablespoon)

1 Tbs Granulated Sugar

1 Tbs Brown Sugar

Preheat oven to 400.

Place pitted, halved plums skin side down in a baking dish.

In a small bowl mix together the white and brown sugar, then stir in the ginger pieces.

Spoon sugar-ginger over plums, about 1-1.5 teaspoons over each plum half.

Bake for 15 minutes, allow to cool for a few minutes, then serve and enjoy!

Prep Time: 5 min Cook Time: 15 min Makes: 8 Plum Halved

Serve one half of a baked plum, warm, with a scoop of vanilla ice cream. The sweet and tangy combination is fantastic!


Plums—Crystallized Ginger—Granulated Sugar—Brown Sugar

28

Ingredients

Directions

Chocolate Coconut Cookies

1 Stick butter, unsalted

1/3 Cup Sugar

1 Cup Semi-Sweet Chocolate Chips (60% Cocoa)

1 Cup Flour

1 Cup Coconut Flakes

Line 2 cookie sheets with parchment paper or non-stick baking mats and set aside.

In a microwave safe bowl that will be big enough to hold all the ingre-dients, put the butter, then microwave it for 30 seconds to soften it (you want it melted a little and easy to work with, it may need an ad-ditional 30 seconds.) When the butter is done being microwaved add the sugar and stir. Then add the flour and stir so that it is a dough. Now in a small microwave safe bowl add the chocolate chips and mi-crowave them in 30 second intervals until melted. Add the melted chocolate to the cookie dough and mix it in until it is all incorporated.

Now lay a piece of plastic wrap on top of a board and lay the coconut flakes on top of the plastic wrap. Next you’re going to take the choco-late cookie dough and form it into two logs and then put the logs in the center of the coconut flakes and press them together so that they form one long log, then press coconut flakes to the dough a little and roll the log so that all sides are covered by coconut flakes. Roll the plastic wrap around the log and put in the freezer for 30 minutes.

Preheat oven to 350. After the dough has cooled, remove the plastic wrap and slice cookies about ½ an inch thick and place them on the lined cookie sheets an inch apart. Bake for 12 minutes, remove from oven, allow to cool for a few minutes, then enjoy!

Prep Time: 35 min Cook Time: 12 min Makes: ~2 dozen cookies

The longer you freeze the cookie dough the easier it is to cut.

Serve with a glass of milk.


Flour—Sugar—Chocolate Chips—Butter—Coconut Flakes

29

Ingredients

Directions

Nutella Sea Salt Cookies

1 Cup Nutella

3/4 Cup Flour

3 Tbs Brown Sugar

1 Egg

1-2 Tbs Sea Salt (Fleur De Sel)

Combine the flour, brown sugar and egg in a bowl, add the nutella in and combine really well (this will take a little muscle to incorporate everything).

Lay out a piece of plastic wrap, shape contents of the nutella cookie batter into a log shape and wrap up in plastic and put in the freezer for 10-15 minutes.

Preheat oven to 350 and line a baking sheet with parchment paper or silicone baking mat. Take roll of cookie dough out of the freezer and with a sharp knife cut 24-30 slices. Lay slices about an inch apart. Bake for 10 minutes and then remove from oven. Sprinkle sea salt on top of cookies, and allow to cool for half an hour, then enjoy and watch them disappear!


I can’t even tell you the number of times I’ve made these cookies, because they are always a hit and always requested!

Thee make the perfect hostess or housewarming present or gift around the holidays.


Nutella—Flour—Brown Sugar—Egg—Sea Salt

30

Ingredients

Directions

Basil Vodka Lemonade

3 Lemons, juiced

3/4 Cup Sugar

1 3/4 Cup Water

1 Cup Basil Leaves

6 oz Vodka

24 Ice cubes

Juice lemons into a large glass. Add water and sugar together to the lemon juice and stir to make the lemonade.

In a pitcher add ice cubes, then put basil leaves on top, then pour in the lemonade. Stir to combine, then add the vodka and stir to com-bine.

Serve over ice.

Prep Time: 10 min Cook Time: 0 min Makes: 4 Cocktails

This is a super refreshing cocktail, but it can be made into a delicious mocktail by omitting the vodka.


Lemons—Sugar—Basil—Vodka—Water

My Top 5 Kitchen Essentials for fast & simple Five Ingredient Fridays!

Pyrex bowls with Lids—I use these bowls as both mixing bowls and to store leftovers in the fridge, they are so versatile and

handy!

KitchenAid Stand Mixer—Where would I be without my stand mixer? It makes life super easy when baking cookies or

making anything that needs mixing (think whipped cream, cookies, bread and more!)

Silicone Baking Mats—These are a recent find for me and make clean up super easy. I use them in place of parchment pa-

per when making anything that would stick to the bottom of a baking sheet.

KitchenAid Food Processor—I use my food processor almost every day. It is perfect for making pie crusts and crushing up

nuts or making sauces, pesto, or soups

Knife set—Sharp knives are a must for any cook! They make the tedious task of chopping easy-peasy!

*These are all products I use and love. Some of the above links are affiliate links, if you purchase through the links at no cost to you I will

earn a small percentage of the order. Thank you for supporting the brands and products that make The Sweetphi Blog possible, all opinions

are as always my own.

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fast and simple...this can be made a night ahead of time and stored in the fridge until it is ready...

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