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Waiting for my big break! Giada, Ina, Rachael I’m downstairs!

Store-bought pizza dough, I think Whole Foods has the best one. Slather with EVOO and put directly on the grill or Traeger. Romaine and Red leaf lettuce Traeger grilled green onions and asparagus cut up TJ frozen corn heated through tomatoes Grated Parmesan Grilled Filet – coat with EVOO and your favorite rub. I like seasoned salt and pepper. Let sit to room temperature then grill until medium rare. Let sit for 10 minutes and slice thinly. / I used my red wine vinaigrette dressing that’s in a previous post.

Baked Oatmeal

Healthy breakfast, after school snack, and huge hit with the whole family! Mix- 1 C quick cook steel cut oats 1 C quick cook oats Dash of salt Dash of cinnamon /nutmeg 1 tsp baking powder In another bowl mix- 2 C almond milk/milk 1 egg 1 tsp vanilla Dash of maple syrup Layer 1/2 of banana slices and berries on greased 8 x 8″ pan Layer half of dried oat mixture over berries Repeat Pour milk and egg mixture over oats and Barry/bananas making sure everything is combined. Bake at 375 for 40-ish minutes (you can add a layer of brown sugar for the last five minutes of cooking) Pour coconut milk over each individual serving.)

Cobb Italiana Salad

Girlfriends, lunch, and a Diet Coke! Happy Friday ~Cobb Italiana – Romaine Treviso Mustard Green Arugula Pancetta Grilled Chicken Breast Avocado Ranui Farms Hard Cooked Egg Anchovy Aioli Gorgonzola Dolce Herb Crouton Grana Padano

Hummus Salad dressing

My girlfriend had me over for lunch the other day and made a salad with the most delicious dressing! She is the queen of salads and mine never taste as good. I tripled the dressing recipe so I’d have it for the next couple of weeks. And really, I’d eat it by the spoonful! 1/3 cup sugar 2 tbsp sesame seeds 1 tbsp poppy seed 1 1/2 tsp minced onion (I added a lot more and used purple onion) 1/4 tsp Worcestershire 1/4 teaspoon paprika 1/2 c veg oil 1/4 c apple cider vinegar (I used red wine and I think that’s fine too) Salad- Butter lettuce and Spinach Grilled chicken from last night Strawberries blueberries blood orange segments orange segments Avocado Sliced almonds

Welcome new followers

Hey, I’m excited for some new followers and wanted to take a quick second to introduce myself. My name is Kristin Andrus and I love to cook and entertain in between wrangling my four little girls and driving carpool. My husband and I love to travel and eat good food. I don’t have a blog and post all my recipes right here on Instagram. If you have any questions, comments, or requests just let me know. I post easy @justadash_ recipes which mean you don’t need measurements and you can substitute ingredients you have at home. We all have to cook dinner, so let’s make it FUN and YUMMY! Thanks!

Easter Bird Nests

2 weeks until Easter! I love Springtime and thought these darling little nests were the perfect treat to bring to my neighbors on the first day of Spring. 1 bag Coconut Flakes 4 Egg Whites 1/4 tsp salt Mix these ingredients together and put in separate bowls if you want to use food coloring to dye coconut. Generously spray mini muffin tins with coconut oil or Pam and fill each tin with 2 Tb of coconut. Push down until it forms a little bowl. Bake at 300 for 25-30 minutes or until the coconut starts to turn golden on top. Fill nests with melted dark chocolate and your favorite Easter candy. So simple! (Thanks Martha)

Spicy Mango Avocado Toast

I’m so in love with this! Toasted Wheat sourdough (I obviously love this bread from TJ’s because it really crisps up and can hold a lot of toppings) Layer- Adobo Mayo (for every 2 Tb of Light Mayo do 1 tsp of *chili sauce, it’s spicy!) Chopped avocado Chopped Mango Thinly sliced red onion Lime juice (squeezed over toppings) Lime zest Red pepper flakes Kosher salt *Chili in adobo sauce comes in a can at most grocery stores. I used just the sauce not the actual chills. Freeze the rest of the adobo sauce in a plastic bag to use for something else you want to add some spice to.

Pastrami Swiss Salad

Stay with me here… This was a low carb and lovin’ it type of dinner. We love Pastrami, Swiss, and oodles of thousand island dressing but went for a cleaner take in this salad. Mix of Arugula and romaine lettuce Trader Joes- Pastrami, sliced thinly Swiss cheese slices, sliced thinly Sauerkraut with pickled Persian cucumbers (yummo) Pretzel bagel sliced into 3 rounds and toasted (we each had one slice). Dressing: Mustard Vinaigrette 3/4 C EVOO 1/4 C Lemon juice 2 -3 Tb Dijon mustard (it’s very mustardy so you can do less, but with this salad it’s delish) 1 Shallot, diced S&P ONCE AGAIN, REMEMBER if you don’t have Pastrami use Turkey, if you don’t have shallots leave them out, if you hate sauerkraut don’t use it! Be flexible!

Meatloaf Cupcakes

Oh wow, these were delicious and so good for you! My kids loved that they were eating cupcakes for dinner and my husband and I couldn’t stop at just one.. or two! Sauté for 5-8 minutes: EVOO 1 large yellow onion, diced 2 garlic cloves, minced In a large bowl combine: 2 Lbs extra lean ground beef (7% fat) 3 eggs, beaten 1/4 C tomato paste Dash or two of Worcestershire sauce 1 large zucchini, grated 1 large carrot, grated 1-1 1/2 C bread crumbs (I used leftover cornbread stuffing mix and it was phenomenal) Beef or Chicken broth as needed to moisten mix S&P Add onions to meat mixture but don’t over mix. Spray muffin tins generously with cooking spray. Fill each cup with meatloaf mixture. Top off with a little extra broth if needed. Slather your favorite BBQ sauce on top and cook at 375 for 30 minutes or so. (I cooked mine on the Traeger at 350 for 25 minutes and the smokiness and moistness were the perfect combination for these muffins.) Sweet potato frosting: Bake 6…