Lactation Cookies

Do not try to double this recipe unless you have one of those big KitchenAids.

The Miracle Milk Cookie
Ingredients:

2 Tbsp. flaxseed meal {or linseed can be used} 

4 Tbsp. water

1 cup butter, softened

1 cup white sugar

1 cup brown sugar

2 large eggs

1 tsp. vanilla

2 cups all purpose flour (Note: I've also used self-rising flour for this recipe, if you use self-rising flour do not add baking soda or salt to the recipe)

1 tsp. baking soda

1 tsp. salt

2-6 Tbsp. Brewer’s Yeast {This is the active ingredient, so the more the better. I used about 3 Tbsp. and it worked great!}

3 cups quick oats

1 cup chocolate chips

Directions:

1.    Preheat oven to 375ºF. 

2.    Mix together the flaxseed and water and let sit for 5 minutes.

3.    Meanwhile, cream together the butter and sugars.

4.    Add eggs one at a time and mix well.

5.    Add flaxseed mix and vanilla.

6.    In a medium bowl, combine together flour, baking soda, salt, Brewer’s Yeast, and oats.

7.    Add to the butter mixture 1/2 cup at a time.

8.    Once the dough is mixed together well, add chocolate chips.

9.    Bake for 9-11 minutes.

Poblano Chili 3 Ways - Way 3: Chili Stroganoff

This was really good. While not my FAVORITE of the 3 dishes, it was a strong contender and a great choice to help use up sour cream.

Chili Stroganoff
Ingredients

8 ounces uncooked wide egg noodles
1 tablespoon olive oil
12 ounces cremini mushrooms, quartered
2 tablespoons chopped fresh thyme
2 teaspoons smoked paprika
1/4 teaspoon ground cinnamon
5 garlic cloves, minced
2 cups cooked chili (from Smoky Beef and Poblano Chili
3/4 cup reduced-fat sour cream
1/4 cup 2% reduced-fat milk
1/2 teaspoon kosher salt
1/3 cup chopped green onions
How to Make It
Cook pasta according to package directions, omitting salt and fat; drain.
Heat oil in a large skillet over medium-high heat. Add mushrooms; cook 6 minutes or until browned, stirring occasionally. Add thyme, paprika, cinnamon, and garlic; cook 30 seconds, stirring constantly. Add chili; cook 5 minutes or until almost all of the liquid has evaporated, stirring frequently. Remove pan from heat; let stand 5 minutes. Combine sour cream and milk in a bowl; stir into chili mixture. Stir in salt.
Divide pasta evenly among 4 plates; top evenly with chili mixture. Sprinkle with green onions.

Poblano Chili 3 Ways - Way 2: Chili Pot Pie with Cheddar Biscuits

yes yes yes yes yes yes yes....
Why are you not making this yet?

Chili Pot Pie with Cheddar Biscuits
Ingredients

1 tablespoon olive oil
1/4 teaspoon kosher salt
1 (11-oz.) pkg. diced peeled butternut squash
5 cups cooked chili (from Smoky Beef and Poblano Chili), divided
5 ounces all-purpose flour (about 1 cup plus 3 Tbsp.), divided
Cooking spray
1/4 cup plain yellow cornmeal
2 teaspoons baking powder
2 tablespoons frozen unsalted butter, grated
3 ounces grated cheddar cheese (about 3/4 cup)
1/2 cup nonfat buttermilk
2 tablespoons chopped fresh parsley (optional)
How to Make It
Preheat oven to 475°F.
Heat oil in a large skillet over high heat. Add salt and butternut squash; cook 2 minutes, stirring occasionally. Reduce heat to medium-high and cook 5 minutes, stirring occasionally. Combine 1 cup chili and 3 tablespoons flour in a bowl; add to pan. Add remaining 4 cups chili to pan; bring to a simmer. Spoon chili mixture into an 8-inch square baking dish coated with cooking spray.
Combine remaining 1 cup flour, cornmeal, and baking powder in a bowl. Cut butter and cheese into flour mixture using a pastry blender or 2 knives until mixture resembles coarse meal. Stir in buttermilk just until combined. Drop flour mixture evenly over chili to form 24 biscuits (about 2 teaspoons each). Bake at 475°F for 15 minutes or until biscuits are golden brown. Sprinkle with parsley, if desired.