Overnight Ham and Cheese Enchiladas

I think these would work to prep in the morning for supper. 

These were a hit yet again.  I still subbed unsweetened almond milk for the half-and-half.  It tastes better that way, in my opinion.  I forgot that I wanted to use green peppers this time, and I ended up doing the onions again.  I'm just not a fan of the ham/onion flavor combo, though.  That's absolutely nothing against this recipe, because I absolutely adore it.  I just need to remember to leave out the onions.  I'm thinking ham and mushrooms would be a tasty idea as well.  I'm going to change it up some next week.  Still a keeper for us, and they reheat beautifully in the microwave.  I did leave out the salt this time, and it was perfect.  I don't see any need at all for the salt, since you have the salt from the ham.  Anyway, I'm already looking forward to trying them again next week. :-)

OVERNIGHT HAM AND CHEESE BREAKFAST ENCHILADAS
(TheGirlWhoAteEverything)

2 cups cubed and cooked ham
1/2 cup chopped green onions
2 1/2 cups shredded cheddar cheese, divided
10 flour tortillas (6-8 inches)
1 1/4 cup half-and-half
4 whole eggs
1/2 teaspoon salt
1 tablespoon flour
salsa, sour cream, and additional green onions for serving

In a medium bowl stir together ham, green onions and 2 cups of cheese (save the remaining 1/2 cup for later). Spray a 9x13 inch baking dish with cooking spray. Use a 1/3-cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down in the baking dish. Roll up all tortillas and place them into the baking dish with the sides touching.
Whisk together half-and-half, eggs, salt, and flour. Pour over tortillas. Cover and refrigerate overnight.
In the morning, preheat oven to 350*. Bake for 30-40 minutes. Remove and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes or until tops are golden brown and the egg mixture is set.
Serve with salsa, sour cream, and additional green onions.
*Amy's notes: I leave out the salt and sub almond milk for the half-and-half.

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South of the Border Beans

South of the Border Beans

2 T. Canola oil

1 large onion, diced

1 large red or green bell pepper, diced

2 cloves garlic, minced (or 1/4  t. garlic powder)

*15 oz. can low-sodium red beans (any variety you like- I usually have kidney on hand)

*15 oz. can  white beans (pref. low sodium, but they are harder to find than red or black)

*2 - 15 oz. cans low-sodium black beans

28 oz. canned, diced tomatoes

2 cups frozen corn (may use canned – drain first)

1 1/2 t. chili powder

1 1/2 t. cumin

1/2 C. fresh cilantro, chopped (optional)

Cooked plain white or brown rice.

In a large soup pot, sauté onion, pepper and garlic until soft (about 10 minutes).  Drain and rinse all cans of beans and (corn if using canned).  Add beans, corn and spices to pot and stir to combine.  Heat to simmering.  Stir in cilantro.  Serve over rice with a sprinkle of grated cheese, and your favorite corn chips on the side.

This recipe makes enough for two meals for a family of 4-6 people.  I always freeze half for another time.  Keeps well in freezer for a few weeks.  Thaw in fridge overnight for best results, but it will thaw in the microwave on defrost. Stir frequently. 

*  You can also prepare this recipe using dried beans.  You will need 2/3 cup each of dry white and red beans, and 1 1/3 C. of dry black beans.  Sort and rinse the beans, soak for 8-12 hours and drain.  Then cook the beans in a generous amount of water (may add 1 t. salt) for 2-3 hours until they are to your desired softness.  Drain the beans and prepare the recipe as directed.

Crockpot Taco Soup

CROCKPOT TACO SOUP
(luckymommyto2boys ~ Amy ~ inspired by Recipezaar.com)

3 boneless/skinless chicken breasts
2 (16 ounce) cans pinto beans
1 (11 ounce) can niblet corn
1 (11 ounce) can Rotel tomatoes and chilies
1 (28 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies 
1 (4 ounce) can sliced black olives
1 (1-1/4 ounce) envelope taco seasoning mix
1 (1 ounce) envelope Hidden Valley ranch dressing mix
Sour cream (optional)
Fritos (optional)
Shredded cheese (optional)

Add all ingredients to crock pot. DO NOT DRAIN CANS. Stir.
Cook on high for 4 hours or low for 8 hours. Shred chicken before serving.  Keep on low until serving to keep hot. Garnish with sour cream, shredded cheese, or Fritos.
* Amy's notes: I've also used 3 frozen b/s chicken breasts and cooked for 10 hours on low. 

Taco Chicken Bowls

Taco Chicken Bowls:
Serves 9

1 1/2 lbs of chicken breast
16oz jar salsa
15oz can black beans (drained and rinsed)
1 tbsp chili powder
1/2 tbsp cumin
1/2 tbsp minced garlic
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1/2 cup shredded cheese per serving
salt and pepper to taste
Brown rice

Place chicken breast (whole) in bottom of crock-pot with 1/4 cup water. Then place all ingredients on top of chicken. Stir to mix everything while keeping mixture on top of chicken. Cook on low for 8 hours. After 8 hours take a fork and shred chicken while in crock-pot (it should shred very easy).

Place 1 to 1/2 a cup of brown rice in a bowl and top with 1 cup of chicken mixture--then top with cheese (i use weight watchers cheese). TA-DA. So delish and your house will smell yummy too!

Wendy's Chili

Wendy's Chili 
OP BasilPerfume

1 medium onion diced
1 green pepper diced 
2 celery stalks diced 
2 14 oz cans crushed tomatoes 
32 oz tomato sauce
1 can pinto beans
1 can kidney beans
1 can northern beans
1 pack McCormick mild chili seasoning
1 TBL chili powder
2 lbs ground chuck
Salt & pepper 

Saute onion, green pepper, & celery in a splash of oil until tender & set aside in a bowl. (I do everything in one big pot so less mess.)
Brown ground chuck & season w/ salt & pepper. 
Add all canned items, seasonings, & veggies in pot w/ meat. 
Simmer on low for 1 hour. 

Serve w/ favorite toppings. Mine are shredded cheddar & fritos. Also good: oyster crackers, hot sauce for those who like spice, extra diced raw onion. Whatever you like on your chili.

Kale and White Bean Soup

5 medium-sized red potatoes, cut into bite-sized chunks
2 carrots, diced
2 stalks celery, diced
1 onion, diced
2 cloves garlic, minced
1 14-oz can whole peeled tomatoes, diced and liquid reserved
1 14-oz can cannellini beans, rinsed
1 large bunch kale, stems removed, leaves shredded into small pieces
7 cups water
salt and pepper to taste
2 T. olive oil

1. Heat the oil in a large soup pot over medium heat.
2. Add the onions, celery, carrots and garlic and saute for about 10 minutes until softened.
3. Add the tomatoes and a dash of salt. Cook until flavors begin to caramelize.
4. Add the potatoes, beans and water. Bring the soup to a boil, then reduce heat and simmer until potatoes are tender (about 10 minutes).
5. Add the kale and cook for another 2-4 minutes more, until the leaves are wilted and softened.
6. Serve hot and enjoy!

Lacto-Fermented Carrot Sticks

You might notice that I don’t stick with some of the oft-given advice on how to ferment vegetables. After quite a few years of dabbling, many, many hours of research, and a general cynicism for the newer ways of performing this very old method of preservation; I don’t recommend refrigeration, don’t use a culture starter like whey, use a longer fermentation period, and don’t think you need any fancy equipment to achieve a tasty, healthy fermented vegetable.

Mostly because this is how the old-timers have done it, but also because the actual science behind the process of lactic acid fermentation backs them up.

Link is here

Lacto-Fermented Carrot Sticks

Note: Using a narrow-mouth quart jar is helpful for a ferment like this because it helps to keep the carrot sticks submerged. A wide-mouth jar also works, but isn’t quite as helpful in this regard.

The Players

• 1 – 1 1/2 pounds of fresh carrots, trimmed
• 3 garlic cloves, peeled
• 2 cups of water, or more as needed
• 2 tablespoons of sea salt (where to buy real American sea salt)
• one hefty outer cabbage leaf

The How-To

1. Make brine by dissolving the sea salt in water. If your water is cool you may have to heat part of the water in order to dissolve the salt. Then stir in the cool water and let brine cool to room temperature before using.
2. Place peeled garlic cloves in the bottom of a quart jar. Cut carrots into quarters lengthwise to the height of the narrowing of the narrow-mouthed jar. If using a wide-mouth jar, cut them so that they are about 1 – 1 1/2 inches below the bottom of the ring of the jar.
3. Place carrot sticks vertically in jar on top of the garlic cloves. Pack them in so they are snug, but not over-packed so that the brine can still penetrate the carrots.
4. Pour the 2 cups of brine over the carrot sticks so that they are completely covered by as much brine as possible, leaving a 1″ or so headspace between the brine and the lip of the jar. Add more water, if needed.
5. Place the hefty outer cabbage leaf over the carrot sticks and tuck it in to the sides as tightly between the carrots and the jar as you can. Keeping your carrots submerged with this cabbage leaf is one of the most critical part of the process.
6. Place the lid on the jar and close tightly. If using an airlock system place that on the lid according to the directions on the package.
7. Place at a cool room temperature, 65-80 being ideal, and allow to culture for 7-10 days or longer, as desired. You can also leave it at room temperature for a few days and then move to a cooler temperature (not refrigeration) of 45-60 degrees to complete the fermentation process over the course of several weeks for better flavor and a more thorough fermentation process.
8. During the earliest stages of fermentation you will have to “burp” your jar if not using an airlock. For best results do this only very slightly – just barely unscrew the lid until you hear a small amount of the gas escaping and then screw it back on quickly. You want to let just enough of the carbon dioxide out so that the jar won’t explode, but leave enough in so that you achieve as much of an anaerobic environment as possible.
9. Eventually the formation of carbon dioxide will slow down and you won’t have to burp the jar any longer.
10. You can eat the carrot sticks right away at this point or move them to cold storage like a cellar, a cool basement, a hole in the ground, or, if you must, a refrigerator.

Garlic and Lemon Chicken w/Green Beans and Red Potatoes

~GARLIC & LEMON CHICKEN W/GREEN BEANS & RED POTATOES~

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- 6 tablespoons olive oil
- 2 lemons, 1 thinly sliced, 1 juiced
- 4 cloves garlic, minced
- 1 tsp. Sea salt
- 1/2 tsp. freshly ground black pepper
- 3/4 lb. trimmed green beans
- 8 small red potatoes, quartered
- 4 Large skinless chicken breasts

DIRECTIONS:
Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm , Enjoy !!

No Bean Spicy Jalapeno Hummus

No Bean Spicy Jalapeno Hummus


Source HERE

2 medium zucchini, peeled and rough chopped
1/4 c. tahini
juice of 1 lemon
juice of 1 lime
1 jalapeno, seeds and ribs removed
1 clove garlic
2-4 T. olive oil
salt and pepper to taste

Directions:

• Put the zucchini, tahini, lemon juice, lime juice, jalapeno and garlic in your high speed blender or food processor (I use my Ninja).
• Process until smooth, stopping to scrape down the sides.
• With the motor running, stream in the olive oil. I say 2-4 tbsp because the amount you use will vary depending on how much water is in the zucchini and how thick you like your hummus.
• Taste, and season with sea salt and pepper to taste. Serve with cucumber slices, bell pepper, carrots or whatever you prefer to eat your hummus with. Enjoy!

Jalepeno Popper Chicken Chili

Jalapeno Popper Chicken Chili

Ingredients

• 3 tbsp extra virgin olive oil
• 1 small onion, diced
• 5 jalapeno peppers diced, seeds removed (leave some seeds for extra heat)
• 3 cloves garlic, minced
• salt and fresh ground black pepper
• 1 + 1/4 pound boneless chicken breasts, cut into bite-sized pieces
• 2 teaspoons chile powder
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• pinch of crushed red pepper
• 1 (10 oz) can dice tomatoes with green chiles
• 1 + 1/2 cups chicken broth
• 1 (14 oz) can cannelloni or navy beans, drained
• 1 (14 oz) can corn, drained
• 8 ounces cream cheese
• 1 pound bacon, cooked crispy and crumbled, divided

Instructions

• 1
  In a large saucepan (deep enough for soup) heat 2 tbsp extra virgin olive oil over medium heat and sauté onion, jalepeno, and garlic until tender.
• 2
  Season the chicken pieces with salt and pepper, then add to the saucepan adding another tablespoon of olive oil as well. Add cumin, chili powder, oregano, and crushed red pepper. Toss chicken and seasonings together and lightly brown chicken on all sides.
• 3
  Stir in can of diced tomatoes, chicken broth, corn, and cannelloni beans and increase heat to bring to a simmer. Let simmer for 30 minutes.
• 4
  Stir in cream cheese and stir until completely melted. Stir in 1/2 of the crumbled bacon. Remove from heat. Season with salt and pepper as needed. **Add more chicken broth if too thick.
• 5
  Serve and garnish with cheddar cheese and the rest of the crumbled bacon.

sweet treats & more http://sweettreatsmore.com/

Maple Pecan Grain-Free Granola

From this link

Maple Pecan Grain-Free Granola:

1 cup pecans or walnuts
3/4 cup slivered almonds
1/4 cup shredded coconut
1/4 cup pumpkin seeds
3 tbsp ground chia seeds*
1 tsp cinnamon (non-irradiated)
1/4 tsp sea salt
2 tbsp maple syrup
1 tbsp coconut oil (where to buy coconut oil)
1/4 cup raisins

*to grind chia seeds put them in a coffee grinder like this one

1. Combine all ingredients except for the raisins in a bowl and mix well to incorporate the maple syrup and chia seeds with the other ingredients. Make sure you melt the coconut oil before you mix it with the other ingredients.

2. Spread the mixture on a baking sheet lined with parchment paper. Bake at 300° to 325° (depending on your oven heat, mine tends to get very hot, so I did 300°) and bake, mixing halfway through, for about 10-15 minutes or until the granola is crispy and golden brown, be careful not to burn.

3. Remove granola from the oven and let cool, then add in the raisins. The raisins tend to get too hard if you bake them in the oven, so I prefer to put them in afterwards.

4. Save in a jar for breakfast or a snack. I like to have mine like cereal with some coconut milk

Carrot Cake Cheese Cake

Carrot Cake Cheese Cake
Ingredients:
18 ounces cream cheese (at room temperature)
1 3/4 cup granulated sugar
1 3/4 cups powdered sugar, sifted
1 cup flour and 1 tablespoon flour
5 eggs
2 1/2 teaspoons vanilla
3/4 cup vegetable oil
1 teaspoon baking soda
1 teaspoon cinnamon
1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
1 cup grated carrots
1/2 cup flaked coconut
1/2 cup chopped walnuts
1 tablespoon butter, softened
1 tablespoon reserved pineapple juice
Dash of salt

Directions:
Grease a 9 or 9 1/2 inch springform pan. Set aside.

In the large bowl of an electric mixer, beat together 2 packages cream cheese and 3/4 cup sugar until smooth. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.

For the carrot cake: In a large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly. Stir in 1 cup flour, baking soda, cinnamon and pinch of salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts.

Spread 1 1/2 cups carrot cake batter over bottom of prepared pan. Drop large spoonfuls of cream cheese batter over carrot cake batter. Top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife.

Bake in preheated 350°F oven 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature and then refrigerate. When cake is cold, prepare the frosting.

For the frosting: In a bowl of an electric mixer, combine 2 ounce cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and a dash of salt. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.

Cowboy Caviar

Cowboy Caviar! (hadjeb)

Dice 1 each: green, yellow and red pepper
1/2 red onion
4 stalks celery

Add (drain juice):
1 can pinto beans with jalapeno
1 can black-eyed peas
1 can shoe-peg corn

Heat to dissolve:
1/2 cup white sugar
1/2 cup cider vinegar

Add: 1/2 cup canola oil

Best with Fritos Scoops

**The first time I made it, I made it with the beans as the recipe has.  The second time,I made it with one can of red beans and one can of black beans (drained well and rinsed well).  I liked it better that way actually.  I also made it with some thawed frozen corn instead of canned because that is what I had.  Yum!

**Oh I love that cowboy caviar!! It's my hubbie's favorite. Another way to serve it to spread a layer of cream cheese across a plate and put the "caviar" on top so you can scoop it up with a tortilla or cracker.

Slow Cooker Cabbage Roll Casserole

We all enjoyed this, but it really needs even more than 8 hours, in my opinion.  The cabbage was still pretty firm at the 8-hour mark, even though my crockpot normally runs pretty hot.  I loved that I didn't have to cook the ground turkey beforehand, though.  That was absolutely wonderful.  I do hate browning ground turkey or ground beef.  Plus, I hate dirtying up an extra pan.  Overall, though, it was pretty good.  I would make it again, but I'd probably cook it for 9-10 hours instead.

SLOW COOKER CABBAGE ROLL CASSEROLE
(luckymommyto2boys ~ Amy ~ Food.com)

1 -1 1/2 lb lean ground turkey or 1 -1 1/2 lb extra lean ground beef
2 cups chopped onions
1/2 cup chopped green pepper
3 garlic cloves, crushed
1/4-1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme
1 small head green cabbage, coarsely chopped
1 (15 ounce) can diced tomatoes, undrained
1/2 teaspoon sugar
1 (15 ounce) can tomato sauce, can add another 8- 15 oz if you like more sauce

Spray crock pot with nonstick cooking spray.
Crumble the raw ground turkey (or beef) and spread along bottom of crock pot.
Add the onions, green pepper, garlic, salt, pepper, thyme and cabbage.
Pour the diced tomatoes over top.
Mix the sugar into the tomato sauce and pour over everything. If you like more sauce, add another 8-oz or 15-oz can of tomato sauce.
Cover and cook on low for about 8 hours or on high for about 4 hours.
When done, remove lid and stir to mix well.

Dynamite Egg Poppers

From the Truly Healthy Family Cookbook

1 c. finely chopped beet greens (or spinach or kale...any greens)
1 T. water
salt and pepper

6 large eggs
1/2 c. milk
1/4 t. thyme leaves
1/4 c. finely chopped onion
4 oz goat cheese
1 T. parsley leaves, finely chopped

Preheat oven to 350. Heat a small saute pan over medium heat and then add the beet greens and water. Cook with a sprinkle of salt until the water has cooked away and the greens are softened, 3 to 5 minutes. Set aside.

Place the eggs, milk and thyme leaves in a bowl and which until the mixture is well blended; season with salt and pepper. Divide the beet greens and chopped onion among each of the 24 wells of a mini muffin tin. Top with the egg mixture. Dot the top of each mini quiche with goat cheese. Bake for 15 mintues, or until puffed and set. The quiches will fall after a few minutes--this is normal. Sprinkle with parsley and serve.

Curried Potatoes and Spinach in Naan

From The Truly Healthy Family Cookbook

1/2 lb. potatoes, chunked
2 T. vegetable oil
1 c. finely chopped onion
1 T. curry powder
1 jalepeno, seeded and finely chopped
3 T. grated ginger
3 cloves garlic, finely chopped
1 lb. spinach, stemmed and roughly chopped
salt and pepper to taste

3/4 c. plain Greek yogurt
1/2 c. grated hothouse cucumber
1/4 t. cumin
1/4 c. cilantro, chopped

4 pieces naan, warmed

Boil the potatoes in salted water until soft, about 7 minutes. Drain. Heat a large saute pan over high heat. Add the oil and onion to the pan and lightly brown, about 5 minutes. Add the curry powder, jalepeno, ginger and garlic. Cook until aromatic, about 30 seconds. Add the spinach and cover the pan to wilt the spinach, about 3 minutes. Lower heat and stir in potatoes. Season with salt.

In a small bowl, combine the yogurt, cucumber, cumin and cilantro. Season with salt and pepper.

To assemble, place one-fourth of the spinach mixture in each naan. Drizzle with 3 T. of the yogurt sauce. Wrap the naan around the spinach and enjoy!

Asian Napa Cabbage Salad

Asian Napa Cabbage Salad (basilperfume)

1 Large head of Napa Cabbage
1 bunch of scallions, minced
1/3 cup butter
1 package of ramen noodles, broken
1 Tablespoon sesame seeds
1 cup slivered almonds
1 large can of mandarin oranges, drained
¼ cup cider vinegar
¾ cup vegetable oil
½ cup white sugar
2 Tablespoons soy sauce

Finely shred napa cabbage, do not chop. Combine in bowl with minced scallions. Cover and refrigerate until ready to serve

To make crunchies: Melt butter in a pot and mix in ramen noodles, almonds and sesame seeds till coated well and browned. Let cool

To make the dressing: In a small saucepan, heat vinegar, oil, sugar and soy sauce. Bring to boil and let boil for 1 minute. Remove from heat and let cool

Combine dressing, crunchies, oranges and cabbage immediately before serving, not before or crunchies will get soggy

Interesting Tomato Sauce recipe

I start on a high heat with a few of the red tomatoes with the skin on to help intensify the sugar taste of the finished sauce, then I reduce the heat and gently warm through the rest of the mixture. Some of the tomatoes will pulp out and some will stay whole pending on the species/ripeness and if you leave the skins on. Once I have mixed the pasta into the sauce in the pan I sprinkle with parmesan and basil, and occasionally also with lemon zest if I have not already added a glass of good wine towards the end of the cooking.

All in all I do not think it takes more than 10/14 minutes to cook, but most importantly is the universal success of the dish. Even guests with strong carnivorous leanings are happy after a plate of it. However I doubt they would find a tomato sauce based on the canned variety as evocative of summer! 

Instant Oatmeal ala-home

Instant Oatmeal ala-Home
Amy (amylz)

3 cups Quick-Cooking Oats
Salt
Small sized Zip Baggies 

Put 1/2 cup oats in a blender and blend on high until powdery. Set aside in a small bowl, and repeat procedure with an additional 1/2 cup oats. If you're using a food processor, you can do the 1 cup of oats in one batch. Put the following ingredients into each zip baggie: 1/4 cup un-powdered oats, 2 Tbsp. powdered oats, and 1/8 tsp. salt. Store in an airtight container.

To serve: Empty packet into a bowl. Add 3/4 cup boiling water. Stir and let stand for 2 minutes. For thicker oatmeal, use less water - for thinner oatmeal, use more water.

Variations:
Apple-Cinnamon Oatmeal- To each packet add 1 Tbsp. sugar, 1/4 tsp. cinnamon, and 2 Tbsp. chopped dried apples.

Sweetened Oatmeal- To each packet add 1 Tbsp. sugar or 1 packet 'Equal' artificial sweetener.

Brown Sugar/Cinnamon Oatmeal - To each packet add 1 Tbsp. brown sugar & 1/4 tsp. cinnamon

Oatmeal w/Raisins & Brown Sugar - To each packet add 1 Tbsp. packed brown sugar and 1 Tbsp. raisins.

Health Nut Oatmeal - To each packet add 2 Tbsp. any kind of wheat germ

Fruit & Cream Oatmeal - To each packet add 1 Tbsp. non-dairy coffee creamer and 2 Tbsp. dried fruit

Fun Fruit Oatmeal - To each packet, add 6 or 7 pieces of 'fruit snack' type dehydrated fruit.

Confetti Oatmeal - To each packet, add 1 tsp. decorative cake/cookie sprinkles.

S'More Oatmeal - add 6 miniature marshmallows and 1 Tbsp. Milk Chocolate Chips to each packet.

Cookies n Cream Oatmeal - add 1 crushed Oreo cookie and 1 Tbsp. non-dairy coffee creamer to each packet.

Exploding Oatmeal - add 1 tsp. sugar, and 1/2 tsp. 'Pop Rocks' candy to each packet. This one is fun for celebration days, such as birthdays.

Bart-man Oatmeal - add 2 Tbsp. 'Butterfinger B.B's' candies to each packet.

--

Barbecued Vegetables

Barbecued Vegetables - These were really easy to make a great vegetable dish.  I used regular frozen green beans and I just cooked them in the microwave instead of blanching them.  Then I used a green pepper, a yellow onion, grape tomatoes and I left the mushrooms whole (I did an 8oz package).  If I were to make this again, I would double the sauce.  It isn't really a sauce when it's done but just adds some flavor to the veggies.

Barbequed Vegetables
jtwinzz

16 oz frozen french cut green beans                               
1 Bell Pepper (green or red) cut in thin strips
1 med. onion (yellow or white) thinly sliced                    
2 med. tomatoes, wedged
4 oz mushrooms, sliced (may use canned)                     
1-2  T.. butter, melted
2 t. Dijon Mustard
2 T. brown sugar
salt and pepper to taste
 
Blanch beans and drain.  Place beans in 9x13 baking dish.  Layer remaining veggies on top.  Make sauce by combining remaining ingredients, and drizzle over veggies.  Cover and bake for 20-25 min at 350.  (May cook in microwave if using micro. safe dish - cook about 10 minutes - check for doneness as microwaves vary)

Double Trouble Banana Bread

DOUBLE TROUBLE BANANA BREAD
(luckymommyto2boys ~ Amy)

1/2 cup butter
3/4 cup brown sugar
2 large eggs, beaten
4 medium size overripe bananas, mashed
2 cups self-rising flour
1/2 cup chopped pecans

Preheat oven to 350*.
Lightly grease 9x5 loaf pan.
With mixer, cream together butter and brown sugar.  Add in eggs and bananas, and mix until well blended. Slowly mix in flour and pecans, just until moistened.
Pour batter into loaf pan. Bake in preheated oven for 50-60 minutes, or until a toothpick inserted into center of loaf comes out clean.
Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

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Nutella Gooey Butter Cake

NUTELLA GOOEY BUTTER CAKE
(luckymommyto2boys ~ Amy ~ via Little Kitchie)

for the cake, you'll need:
1 box chocolate cake mix (I used Duncan Hines Dark Chocolate Fudge Cake Mix)
1 large egg
8 tablespoons unsalted butter, melted

for the filling, you'll need:
8 oz. cream cheese, softened
1 cup Nutella
3 large eggs, beaten
1 teaspoon vanilla
8 tablespoons unsalted butter, melted
2 cups powdered sugar

Preheat oven to 350 degrees F. Spray a 13x9 pan with cooking spray.
Add cake mix, egg, and butter to the bowl of an electric mixer and mix until completely incorporated. Use your fingers to press into the bottom of the prepared pan.
Clean the bowl, then add cream cheese and Nutella and beat until smooth. Add the eggs, vanilla, and butter. Beat on low until incorporated, then slowly add the powdered sugar and beat until smooth. Add to the pan and evenly spread over cake batter.
Bake for 40-45 minutes. Allow to cool completely, then dust with powdered sugar. If desired, top with fresh whipped cream. Aaaaaaand devour.

Roasted Tomato Salsa

salsa (o-reet)

5 roasted tomatoes

2 onions

2 bell peppers

1 jalapeno

1 clove garlic

1/2 cup cider vinegar

1/2 tablespoon cilantro

1 salt and pepper to taste

--

Skinny Tortilla Soup

Skinny Tortilla Soup
Lou - CallMeLou from the Oct/Nov 2002 Taste of Home magazine  Number Of Servings: 7

1 can (16 ounces) fat-free refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1-1/2 cups frozen corn
3/4 cup chunky salsa
3/4 cup cubed cooked chicken breast
1/2 cup water
2 cups (8 ounces) reduced-fat shredded cheddar cheese, divided
28 baked tortilla chips, divided

In a large saucepan, combine the first seven ingredients.   Bring to a boil.   Reduce heat; cover and simmer for 10 minutes.   Add 1 cup cheese; cook and stir over low heat until melted.   Crumble half of the tortilla chips into soup bowls.   Ladle soup over chips.   Top each serving with two crumbled chips; sprinkle with remaining cheese.

Nutritional analysis:   One serving (1 cup) equals 290 calories, 7 g fat (4 g saturated fat), 30 mg cholesterol, 987 mg sodium, 36 g carbohydrate, 9 g fiber, 23 g protein.   Diabetic exchanges:   2-1/2 starch, 2 lean meat

Rigatoni Pasta Pie

Rigatoni Pasta Pie:

1 lb rigatoni pasta

1 lb ground beef (I used ground sirloin)

2 garlic cloves (minced)

1/4 teaspoon fresh ground pepper

1 small jar of spaghetti sauce

cooking spray

salt

1 cup finely grated parmesan cheese

2 cups grated mozzarella cheese

4oz cream cheese

15oz ricotta cheese

2 eggs

1 tsp basil

1 tsp oregano

1 cup onion

spring form pan

DIRECTIONS:

Your going to boil the noodles according to the directions on the box. You want them very firm and avoid stirring them so they do not fall apart. Once done, drain and run cold water over top so they are cool enough to handle. You can add a little bit of oil if they start to stick.

In a skillet add your ground beef, brown then drain excess grease. Add chopped onion and garlic. After about 5 minutes add your cream cheese and stir until melted then add your spaghetti sauce. I always add a pinch of sugar to my red sauces to cut down on the acidity but you dont have to do that.

In a small mixing bowl you are going to mix your ricotta, parmesan, basil, oregano and 2 eggs until smooth then set aside.

Now go find a cute little helper to help tightly pack pasta into pan, standing each piece on end. I sprayed the bottom of my springform pan with cooking spray before I started.

Then I took a tall glass and put a ziplock bag inside it. I then filled the cup up with the cheese mixture and closed the bag. I snipped the corner of the bag and piped a small amount into every noodle

Then I poured my sauce over the whole top and tried to push down as much as possible.

Then topped with 2 cups of mozzerela (Yes, I said TWO cups)


Stick into a 350 degree oven for 20 minutes then turn the broiler on until the cheese starts to brown.

Lentil and Kidney Bean Tacos

Lentil & Kidney Bean Tacos

Added by Adrienne Jacobs on May 13, 2013 in Legumes, Main Courses

Prep Time 5 Minutes Cook Time 50 Minutes

Servings 4

Difficulty Easy

Ingredients

• FOR THE LENTIL KIDNEY BEAN FILLING
• 1 Tablespoon Olive Oil
• 1  Onion, Diced
• 4 cloves Garlic, Minced
• 2 cups Low Sodium Chicken Stock
• 1 teaspoon Each: Pepper, Garlic Powder, Cumin, Smoked Paprika
• ½ teaspoons Sea Salt
• 1 cup Lentils, I Used Green, Rinsed
• 1  Red Pepper , Stem And Seeds Removed, Then Chopped
• 1 can 14 Oz Can, Kidney Beans, Drained And Rinsed
• 1 can (4 Oz. Can) Diced Green Chilies
• FOR THE TACOS:
• 4  Corn Tortillas
• 1 cup Purple Onion, Diced
• 1  Avocado (peeled, Pitted And Sliced)
• ½ cups Cojita Cheese
• Limes, Salsa, And Sour Cream For Serving

Preparation Instructions

In a large cast iron skillet add oil, onions, and garlic. Cook over medium high heat for 2 minutes, then add in chicken stock and spices. Bring to a simmer. Once simmering add the lentils, reduce heat, cover and simmer (following lentils package directions) until lentils are cooked. Mine took 40 minutes.

Once lentils have cooked, add the pepper, kidney beans, and green chilies. Cook until pepper is tender. Remove from heat and slightly mash this mixture, leaving some beans whole. Taste and adjust seasonings if needed.

Build your tacos! Top warmed tortillas with lentil mixture, onions, avocado and cheese. Serve with chips, salsa and sour cream! Enjoy.