Cheesy Green Bean Casserole

• 28 oz can green beans
• 10.75 ounce can condensed  cream of mushroom soup
• 6 oz can french fried onions
• 112 grams (1 cup) shredded cheddar cheese

In a microwave-safe bowl, combine green beans and soup. Microwave on high for 3 minutes. Add in half (56 grams) of cheese, stir, then microwave for an additional 2 minutes. Transfer green bean mixture to a 7x11" or 9" square baking dish then top with french fried onions and remaining cheese. Bake at 350 degrees until cheese is melted.

Sweet Potato Casserole

• 5 cups cooked and mashed sweet potatoes
• 1/4 c. butter
• 1/4 c. milk
• 150 grams (3/4 c.) white sugar
• 1/2 tsp vanilla extract
• 2 eggs
• 110 grams (1/2 c.) brown sugar
• 31 grams (1/4 c.) flour
• 2 tbsp butter, thinly sliced
• 30 grams (1/4 c.) walnuts

In a bowl, whisk together sweet potatoes, butter, milk, white sugar, vanilla, and egg. Spread mixture evenly into a 7x11" or 9" square baking dish. In a small bowl, combine brown sugar, flour, and sliced butter. Combine using your fingers until mixture is crumbly. Add in walnuts then sprinkle on top of sweet potatoes. Bake at 350 degrees for 25 minutes.

Tiramisu

• 3 egg yolks
• 75 grams (3/8 cup) sugar
• 1/3 c. milk (or almond milk)
• 3/4 c. heavy whipping cream
• 1/4 tsp vanilla extract
• 8 ounces mascarpone cheese
• 3 Tbsp strong coffee
• 4 Tbsp rum 
• 3 ounces lady fingers (typically half of a package)
• 1 1/2 tsp cocoa powder

In a saucepan, whisk together yolks and sugar. Whisk in milk and stir constantly over medium heat until mixture boils. Gently boil for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in the refrigerator for 1 hour. 

In a medium bowl, whisk whipping cream and vanilla until stiff peaks form. Cover and refrigerate.

After 1 hr has passed, remove yolk mixture from fridge and whisk in mascarpone. 

Spread lady fingers onto a cookie sheet in a single layer. In a small dish, combine coffee and rum. Drizzle coffee mixture over lady fingers evenly. Carefully transfer half of the soaked ladyfingers the bottom of a bread loaf sized pan. You may need a spatula to transfer them.

Spread half the mascarpone mixture over the first layer of lady fingers. Spread half the whipped cream mixture on top of the mascarpone layer. Top with remaining lady fingers, then mascarpone, then whipped cream.

Using a sifter or mesh strainer, sprinkle cocoa powder on the top. Cover the tiramisu then refrigerate overnight.

Soft Ginger Cookies

Entire batch contains 3540 calories and makes about 2 dozen cookies (148 calories per cookie)

• 312 grams (2 1/2 cup sifted) all purpose flour
• 2 tsp ground ginger
• 3/4 tsp cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 1 tsp baking soda
• 3/4 c. butter, softened
• 200 grams (1 cup) white sugar
• 1 egg
• 1 tbsp water
• 1/4 c. molasses
• 2-4 tbsp sugar

In a bowl, combine flour, spices, and baking soda. In a separate bowl, combine softened butter and 200 grams sugar. Beat in the egg, water, and molasses. Gradually add flour mixture to the butter mixture, stirring until thoroughly combined. Using two spoons, shape a spoonful of dough into a walnut-sized ball then drop into a shallow bowl containing the additional sugar. Coat completely then transfer the coated dough ball onto a greased cookie sheet. Cookies need to be spaced 2-3 inches apart. Bake at 375 degrees for 10 minutes. Allow to cool for 5 minutes before transferring to a cooling rack. Once completely cool, store in an air tight container.

Taco Salad with Cilantro-Lime Dressing

Salad: really, feel free to add or omit any vegetables you'd like!

• 4 corn tortillas
• 6 cups chopped salad greens
• 1.5 cups cucumber, seeded and chopped
• 1.5 cups tomato, seeded and chopped
• 1 pint cooked black beans, rinsed and drained
• 1 pint cooked pinto beans, rinsed and drained
• 1 (15 oz) can corn
• 4 green onion, sliced
• 1 avocado, cubed

Dressing: entire batch contains 780 calories, 60 grams protein, and 32 grams fiber and is enough for 4  huge salads

• 1 pint cooked garbanzo beans, rinsed and drained
• 1 (4 oz) can diced green chilies
• 2 bunches cilantro
• 1 bunch parsley
• 64 grams (1/4 cup) peanut butter
• 2 tbsp soy sauce
• 1 tsp chili powder
• 1/4 tsp red pepper flakes
• 1 clove garlic, peeled
• juice of one lime

Cut tortillas into thin strips. Arrange on a cookie sheet and bake in the oven for 3-5 minutes until crispy.

Layer lettuce, cucuomber, tomatoe, beans, and corn in a large serving dish.

In a food processor, blend all dressing ingredients.

To serve, place tortilla strips over the layered salad and if serving immediately, drizzle with dressing. Leftover dressing can be kept in the fridge for 4-6 days.