Table Fellowship

Creamy Taco Casserole

2011-09-07T10:27:00.000-07:00

our friend Bob Towery made this for us for lunch and it was delicious!

Ingredients:
1 pound lean ground beef or turkey
1 pack taco seasoning
1 cup water
1 medium onion, chopped
2 garlic cloves chopped
4 ounces taco sauce
3 ounces cream cheese
8 oz can corn kernels (I used a 14 oz can and it was fine)
4 ounce sliced olives
1 bag Fritos corn chips, 10 oz size--he used the chili cheese kind which was great
2 cups shredded Mexican cheese blend or cheddar

Toppings:
lettuce
tomato
green onion
sour cream
guacamole

Directions:
1. Brown beef with onion and garlic
2. Add seasoning mix, water, cream cheese, corn, olives and taco sauce.--let simmer for 4 minutes
3. Crush fritos
4. In an 8x12 casserole dish layer 1/2 the fritos, 1/2 the meat mixture, and 1/2 the cheese, repeat the layers.
5. Bake at 375 for 20-25 minutes
6. To serve you can top with lettuce, diced tomatoes, green onion, sour cream, or guacamole (like a warm taco salad).

Banana Muffins

2011-09-07T10:25:00.000-07:00

Ingredients:
2 bananas mashed
1 1/4 cup sugar
1 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup craisens
1/4 cup plus 1 Tablespoon of buttermilk (we used regular milk and it was just fine!)

Mix together all ingredients and bake on a lower oven rack at 350 for 45 minutes-1 hour for a lof and 25 minutes for muffin tins.

Mom's Pasta Salad

2011-04-28T16:40:00.000-07:00

Ingredients:

½ of a 10 oz bag of colored pasta spirals

4 slices sharp cheddar cheese

4 slices Monterey jack cheese

1 jar marinated artichoke hearts (small jar)

several slices of pepperoni or salami

1 small can ripe sliced olives

good seasons Italian dressing mix

vegetable oil

balsamic vinegar

salt

Directions:

1. Mix Italian dressing.

2. Cook noodles.

3. Dice cheese into small squares.

4. Cut up salami.

5. Combine everything. Salt the salad a little.

6. Add dressing 1 hour before serving and chill.

BBQ Chicken Salad with Black Bean and Corn Salsa

2011-04-28T16:39:00.001-07:00

Salad Ingredients:

4 skinless boneless chicken breasts

¾ cup your favorite BBQ sauce

salt and pepper to taste

1 bag romaine lettuce

2 ripe avocados, peeled and thinly sliced

2 cups tortilla chips

Black Bean and Corn Salsa (for topping salad)

1 can black beans rinsed and drained

½ cup frozen corn kernels cooked, drained and cooled

½ red bell pepper finely diced

½ green bell pepper finely diced

½ red onion finely diced

2 tablespoons finely chopped fresh cilantro leaves

1 tablespoons EVOO

1 teaspoon red wine vinegar

¼ teaspoon cayenne pepper

Buttermilk Ranch Dressing:

½ cup buttermilk

¼ cup mayonnaise

1 tabelspoon sour cream

¼ teaspoon apple cider vinegar

½ teaspoon minced garlic

1/8 teaspoon dry mustard

¼ teaspoon dried thyme

1 tablespoon finely chopped fresh chives

Directions:

1. Prepare dressing and refrigerate

2. Coat chicken breasts with BBQ Sauce and marinate in the refrigerator for 30 minutes.

3. Grill 6-8 minutes per side until chicken is no longer pink.

4. Combine salsa ingredients and mix well. Refrigerate until ready to serve.

5. Divide lettuce among plates. Drizzle with dressing and top with a spoonful of the salsa, avocados, tortilla chips and chicken breasts.

Meat Fondue

2011-04-28T16:36:00.000-07:00

Ingredients:

3 cups chicken stock

¾ cup white wine

2 Tablespoons chopped garlic

2 teaspoons rosemary (dry or fresh)

2 teaspoons oregano (dry or fresh)

Directions:

Begin by sauteing the garlic in a splash of the chicken stock for about a minute, just to bring out the flavor. Add the white wine and deglaze any garlic on the pan, and let evaporate for about two minutes. Finally, add chicken stock and herbs and bring to a slow boil. The broth is ready to cook your meat! Use these time estimates for your raw meat and veggies:

Beef (steak) 2-3 minutes (Depends how rare you like it).
Chicken 3-5 minutes (Make sure ALL pink is gone from meat).
Seafood 1-3 minutes (Go easy on the lobster and salmon!)
Veggies: Broccoli, zucchini and mushrooms 2-3 minutes, potatoes 5-8 minutes (just dump them in and scoop them out with a slotted spoon).

Salami Roll Ups

2011-04-28T16:35:00.001-07:00

Ingredients:

1 pound thuringer (a type of salami—get sliced from deli counter)

cream cheese

dill pickles

toothpicks

Directions:

1. Spread a line of cream cheese down the center of the thuringer. Place a wedge of the dill pickle on the cream cheese. Roll and secure with a toothpick.

Rachel Ray's Cheese Fondue

2011-04-28T16:33:00.001-07:00

Ingredients:

1 clove crushed garlic

1 ½ cups chicken broth

1 teaspoon Dijon mustard—more if you want more spice/tang

½ cup apple juice or white wine

3 tablespoons cornstarch

1 cup flavorful Swiss cheese (Gruyere or Emmenthaler)

Salt & Freshly ground pepper

Dipping stuff! Great with honey wheat pretzels, assorted vegetables, French bread cubes, and Granny Smith Apples.

Directions:

Rub the inside of a fondue pot with the crushed garlic clove and then discard.
Add chicken stock to the pot, whisk in the mustard, and then bring to a boil over medium-high heat.
While it’s coming to a boil, combine apple juice or wine and corn starch in a separate bowl and whisk until there are no more lumps. Once chicken stock has come to a boil add the white wine and corn starch mixture while wisking.
Bring that back to a boil, let it boil for 1 minute whisking constantly. Remove pot from heat and stir in cheese. Season with salt and pepper, serve immediately.

Holy Guacamole

2011-04-28T16:31:00.000-07:00

Ingredients:

1 medium ripe avocado, cubed

1 medium tomato chopped

2 tablespoons onion finely chopped

1 garlic clove, minced

¼ teaspoon salt

dash of pepper

juice from 1 lime

Directions:

1. Combine all ingredients in a bowl until smooth, serve immediately.

Cheesy Corn Bites

2011-04-28T16:05:00.000-07:00

Ingredients:

8 oz cream cheese at room temperature

1 cup shredded pepper jack cheese

1 large egg

½ cup frozen corn kernels

48 scooped shaped tortilla chips

chopped chives or cilantro for sprinkling

Directions:

1. Preheat oven to 350.

2. In a large bowl, mix the cream cheese, pepper jack cheese, corn and egg.

3. Arrange chips on a large baking sheet and place 1 tablespoon of corn mixture in each.

4. Bake at 350 for about 20 minutes until filling sets.

5. Sprinkle corn bites with chives and serve warm.

Chex Party Mix

2011-04-28T16:03:00.000-07:00

Ingredients:

6 Tablespoons margarine

2 Tablespoons Worcestershire sauce

1 ½ teaspoons seasoning salt

¾ teaspoon garlic powder

½ teaspoon onion powder

3 cups corn chex cereal

3 cups wheat chex cereal

1 cup mixed nuts

1 cup pretzels

you may substitute any cereal you like—mom always puts cheerios in hers

Directions:

1. Heat oven to 250 and melt margarine in a large roasting pan in the oven.

2. Stir in the seasonings.

3. Stir in the remaining ingredients until everything is evenly coated.

4. Bake 1 hour, stirring every 15 minutes.

5. Spread on paper towels to cool

6. Store in Tupperware or large sandwich baggies—this will keep fresh for several weeks.

7 Layer Dip

2011-04-28T16:00:00.000-07:00

Ingredients:

3 ripe avocados

2 Tablespoons lemon juice

½ teaspoons salt

¼ teaspoon pepper

1 cup sour cream

½ cup mayonnaise

1 packet taco seasoning

1 can refried beans

1 small can sliced olives

grated cheddar cheese

1 small can green chilies

chopped tomatoes

Tortilla chips

Directions:

1. Combine avocados, lemon juice, salt and pepper and mash until smooth. Set aside.

2. Combine sour cream, mayo and taco seasoning. Set aside.

3. Blend the can of refried beans to smooth them out and spread on a large plate.

4. Top beans with the first two layers.

5. Top with olives, green chilies, cheese, and tomatoes.

Serve with tortilla chips.

Quinoa Stuffed Peppers

2011-02-27T22:42:00.000-08:00

This recipe is from a Nutrition Action Magazine I used to have a subscription to.

Ingredients (to serve 4)

4 sweet bell peppers (red or yellow), halved lengthwise and seeded
3/4 cup quinoa well rinsed
1 cup low sodium vegetable broth
1 15 oz can no salt added diced tomatoes
10 oz baby spinach
1 small garlic clove
1 oz (about 6 TBSP) parmesan cheese
Pesto to top (make your own or buy a jar!)

Directions:
1. Put the peppers, skin side up, on a lightly oiled baking sheet and broil on high until slightly charred and starting to soften, about 10 minutes. Remove the peppers from the oven and set aside.
2. While the peppers are roasting, simmer the quinoa with the broth and tomatoes in a medium pot for 10 minutes. Stir in the spinach in batches.
3. Spoon quinoa mixture into the peppers.
4. Top the filled peppers with the pesto and garnish with crushed pistachios if desired.

Crock Pot Peanut Butter Chicken

2011-02-27T22:32:00.001-08:00

This one is courtesy of Stephanie over at Crockpot365

Ingredients:

1 1/2 pounds boneless, skinless chicken, cut in chunks *

1/2 cup natural peanut butter (creamy or chunky, your choice)

1 red bell pepper, seeded and sliced

1 large onion, coarsely chopped

1 tablespoon ground cumin

1 lime, juiced

1/4 cup soy sauce (use gluten free--La Choy or Tamari wheat-free)

1/2 cup chicken broth

The Directions.

Use a 4-quart slow cooker. Put the chicken into the bottom of your pot and add the peanut butter. Toss in the vegetables and cumin. Squeeze in lime, and add soy sauce and chicken broth. Stir as well as you can to combine (the peanut butter will be clumpy, and that's just fine). Cover and cook on low for 6-8 hours, or on high for about 4 hours. Serve over rice or quinoa.

Raspberry Crisp

2011-02-27T19:15:00.000-08:00

This was incredible!

Ingredients:

1 qt. raspberries
1/2 c. sugar
1/4 c. butter
1/3 c. flour
3/4 c. oatmeal
1/2 c. brown sugar

Directions:
Preheat oven to 350 degrees. Wash raspberries and put in a 9 x 9 inch baking dish. Sprinkle the 1/4 cup of white sugar over the berries. Stir butter into brown sugar, flour and oats and sprinkle the mixture over the fruit. Bake at 350 degrees for 30 minutes.

French Dressing

2011-02-27T19:08:00.001-08:00

Ingredients:

1 squirt of mustard
1 Tablespoon tomato paste (organic)
1/3 cup olive oil
1/4 cup white wine vinegar
1 Tablespoon of honey (optional)
1/2 tsp onion powder or small chunk of fresh onion

How to Make It:

Put all ingredients in a small blender and blend until smooth.

Great with: any type of salad (I like it on chef salads), kids like to dip things in this dressing.

Balsamic Vinaigrette

2011-02-27T19:06:00.003-08:00

Ingredients:

1/2 cup olive oil
1/3 cup balsamic vinegar
one clove of garlic, finely minced
small squirt of dijon mustard
1 Tablespoon honey (optional)
salt, pepper and basil to taste

How to Make It:

Mix all ingredients in small jar or blender.

Great with: any type of salad or as a marinade on beef, chicken or pork.

Raspberry Vinaigrette

2011-02-27T19:06:00.001-08:00

Ingredients:

1/2 cup white wine vinegar
1/4 cup olive oil
1/4 cup fresh or frozen raspberries
2 teaspoons honey

How to Make It:

Put all ingredients in blender or food processor and blend until smooth.

Great with: salad with feta and cashews, grilled chicken salad, marinade on pork.

Sweet Asian Dressing

2011-02-27T19:03:00.001-08:00

Ingredients:

1/3 cup olive oil
3 Tablespoons apple cider vinegar
2 teaspoons soy sauce
2 teaspoons honey
pinch of dried ginger or 1/2 tsp fresh zested ginger root (preferable)
spices to taste

How to Make It:

Put all ingredients in small jar with lid and shake vigorously. You can also mix in blender or small food processor.

Great with: Sesame chicken (as a marinade and dipping sauce), on a spinach salad with cashews, on cauliflower fried rice.

Tangy Greek

2011-02-27T19:02:00.000-08:00

Ingredients:

1/2 cup olive oil
2 Tablespoons red wine vinegar
small squirt dijon mustard
1/2 tsp each of oregano and marjoram
salt and pepper to taste
1 clove crushed garlic
1/2 tsp lemon juice

How to Make It:

Put all ingredients in small jar with lid and shake until well mixed.

Great with: dark lettuces, feta cheese, olives, and cucumbers. Also a good marinade for a cucumber and onion salad.

Zesty Italian Dressing

2011-02-27T18:59:00.001-08:00

Ingredients:

3 Tablespoons white wine vinegar
1 small squirt of Dijon mustard
1/4 cup olive oil
1/2 tsp onion powder
1-2 cloves finely minced garlic
1/2 tsp each of thyme, basil and oregano
salt and pepper to taste

How to Make It:

Pull all ingredients in small jar and shake vigorously.

Great with: any salad or as a marinade.

Healthy Caeser Dressing

2011-02-27T18:57:00.000-08:00

Wellness Mama, a blogger I read, has a series of salad dressings on her blog, ways to make our favorite dressings a lot healthier than they come in the bottle.

Ingredients:

One egg yolk at room temperature (very important it is not cold!)
2 teaspoons apple cider vinegar
1/3 cup olive oil
1/2 tsp mustard or mustard powder
1 tablespoon fresh lemon juice
2 garlic cloves, finely crushed
2 teaspoons Worcestershire
2 Tablespoons Parmesan cheese
salt, pepper and spices to taste.

How to Make It:

Whisk egg yolk with whisk or blender on low speed.
Once creamy, add vinegar and other ingredients and blend until creamy.
Slowly add oil, stirring constantly until incorporated.
If it doesn’t incorporate well, your egg might still have been too cold!

Great with: Dark lettuces, chicken dishes, or on asparagus.

Spinach Artichoke Dip

2011-02-27T18:50:00.000-08:00

I love artichoke dip of any kind, but I know it's made out of terrible things for our bodies (hello cream cheese!) Cooking Light has this recipe on their site that I've tried and is remarkably good, and a tiny bit healthier.

Ingredients

2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup fat-free sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 (14-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (13.5-ounce) package baked tortilla chips (about 16 cups)

Preparation

Preheat oven to 350°.

Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.

Bruschetta Chicken

2011-02-27T18:46:00.000-08:00

Ingredients

1/2 cup all-purpose flour
1/2 cup egg substitute
4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 tablespoon butter, melted
2 large tomatoes, seeded and chopped
3 tablespoons minced fresh basil
2 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs; place in a greased 13-in. x 9-in. baking dish. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken.
Loosely cover baking dish with foil. Bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until a meat thermometer reads 170°.
Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through. Yield: 4 servings.

Mediterranean Orzo Salad

2011-02-27T18:40:00.000-08:00

Oh my word, this is AMAZING!

Yield: 4 servings (serving size: 1 1/4 cups salad and about 1 tablespoon cheese)

Ingredients

1 cup uncooked orzo (rice-shaped pasta; about 8 ounces)
2 cups bagged prewashed baby spinach, chopped
1/2 cup chopped drained oil-packed sun-dried tomato halves
3 tablespoons chopped red onion
3 tablespoons chopped pitted kalamata olives
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (6-ounce) jar marinated artichoke hearts, undrained
3/4 cup (3 ounces) feta cheese, crumbled and divided

Preparation

Cook the orzo according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine orzo, spinach, and next 5 ingredients (through salt) in a large bowl.

Drain artichokes, reserving marinade. Coarsely chop artichokes, and add artichokes, reserved marinade, and 1/2 cup feta cheese to orzo mixture, tossing gently to coat. Sprinkle each serving with remaining feta cheese.

Stuffed Shells

2010-10-31T17:44:00.000-07:00

from Real Simple

Ingredients:
20 jumbo pasta shells
1 24 oz jar marinara sauce
1 small container ricotta cheese
2 cups chopped baby spinach
broccoli floretts chopped and steamed
asparagus chopped and steamed (you can add any veggies to this!)
1/2 cup grated Parmesan
1 cup grated mozzarella (4 oz)
I have made these with the above ingredients so they are vegetarian, but they are also good if you add browned ground turkey or beef.

1. Heat oven to 400 degrees. Cook pasta according to package directions. Drain and run under cold water until cool.
2. Spread marinara in the bottom of a baking dish.
3. In a bowl combine cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, and veggies. Mix together, spoon into shells and sprinkle top of shells with mozzarella.
4. Bake about 10-12 minutes until shells are heated through. Increase heat to broil, broil shells until cheese begins to brown, 2-5 minutes.

Autumn Vegetable Soup

2010-10-31T17:39:00.000-07:00

from Simply in Season

Ingredients:

1/2 cup onion chopped
2 cloves minced garlic
1/2 cup each of kale, carrots, red and green pepper (chopped)
1/2 tsp salt
1/2 tsp dried oregano
1/2 tsp dried basil
1/8 tsp pepper
2 cups vegetable broth
1 cup tomato juice
1/2 cup corn
3/4 cup cooked beans (any kind)
2 teaspoons orzo pasta
2 teaspoons dried instant barley (I'm using regular barley, cooking it, then adding it)
1 1/2 teaspoons red cooking wine (optional)
1/2 cup chopped tomatoes
1 Tablespoon fresh parsley chopped

Directions:
1. In soup pot saute onion in 1 TBSP olive oil over medium heat until soft. Add garlic and saute 1 minute.
2. Add kale, carrots, and pepper with the salt, basil, oregano and pepper and saute a little, turning down heat to low and cover. let cook for 5 minutes stirring occasionally.
3. Add liquid, beans, corn, barley, pasta and wine, bring to a gentle boil, simmer about 15 minutes.
4. Add tomatoes and parsley, simmer about 5 more minutes.

Mustard-Crusted Salmon

2010-10-31T17:35:00.000-07:00

from Jenn's recipe blog

Ingredients:

1 1/4 pounds fish, salmon fillet, center cut, cut into 4 pieces
1/4 teaspoon salt
pepper, black ground, to taste
1/4 cup(s) sour cream, reduced-fat
2 tablespoon mustard, stone-ground
2 teaspoon lemon juice

Preparation:

Preheat broiler. Line a broiler pan or baking sheet with foil, then coat it with cooking spray.
Place salmon pieces, skin-side down, on the prepared pan. Season with salt and pepper. Combine sour cream, mustard and lemon juice in a small bowl. Spread evenly over the salmon.
Broil the salmon 5 inches from the heat source until it is opaque in the center, 10 to 12 minutes. Serve with lemon wedges.

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 290
Total Fat: 18 g
Saturated Fat: 4 g
Cholesterol: 89 mg
Sodium: 389 mg
Total Carbohydrate: 2 g
Dietary Fiber: 0 g
Protein: 29 g

From: Jillian Michaels

Crock Pot Bean and Vegetable Burritos

2010-10-31T17:32:00.000-07:00

Ingredients:

2 tablespoons chili powder

2 teaspoons oregano

1-1/2 teaspoons cumin

1 large sweet or regular potato, peeled and diced

1 can black beans or pinto beans, rinsed and drained

4 cloves garlic, minced

1 medium onion, halved and thinly sliced

1 green pepper, chopped

1 cup frozen corn, thawed and drained

3 tablespoons lime juice

1 tablespoon cilantro

3/4 cup shredded cheese, your choice

Flour tortillas

1. Combine chili powder, oregano, and cumin in a small bowl. Set aside.
2. Layer potato, beans, half of chili powder mix, garlic, onion, green pepper, remaining half of chili powder mix, and corn in crockpot.
3. Cover and cook on LOW for 5 hours, or until potato is tender.
4. Stir in lime juice and cilantro.
5. Preheat oven to 350 degrees F.
6. Spoon a little cheese into the center of each tortilla. Top with 1 cup of filling from crockpot. Fold all 4 sides to enclose filling. Place burritos seam side down on baking sheet. Cover with foil and bake 20-30 minutes. Serve topped with sour cream.

Broccoli with Carmelized Onions & Pine Nuts

2010-10-31T17:28:00.000-07:00

from Jenn's recipe blog

Ingredients

3 tablespoon nuts, pine nuts, or chopped slivered almonds
2 teaspoon oil, olive, extra virgin
1 cup(s) onion(s), chopped
1/4 teaspoon salt
4 cup(s) broccoli florets
2 teaspoon vinegar, balsamic
freshly ground pepper, to taste

Preparation

1. Toast pine nuts (or almonds) in a medium, dry skillet over medium-low heat, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
2. Add oil to the pan and heat over medium heat. Add onion and salt; cook, stirring occasionally and adjusting heat as necessary, until soft and golden brown, 15 to 20 minutes.
3. Meanwhile, steam broccoli until just tender, 4 to 6 minutes. Transfer to a large bowl. Add the nuts, onion, vinegar, and pepper; toss to coat. Serve immediately.

from Jillian Michaels (serves 4)

Go Go Mango Chicken

2010-10-31T17:26:00.000-07:00

from Jenn Gunther's recipe blog

2 skinless, boneless chicken breasts
1 (12 oz) jar Pineapple salsa (our favorite Trader Joe's salsa!)
1 1/2 c frozen Mango Chunks or frozen Tropical Fruit Trio

1. Preheat over to 350 degrees

2. Place chicken breasts in a baking dish, cover with salsa, and top with mango chunks (don't bother thawing). Lightly drape with aluminum foil.

3. Bake for 30-40 minutes or until chicken is done and juices run clear when cut. Be careful not to overcook.

Serves 2.

Super easy & flavorful!

--Cooking with All Things Trader Joe's Cookbook, page 87

Homemade Cornbread

2010-10-31T17:23:00.000-07:00

from Aunt Beth

Ingredients:

¾ cup corn meal

1 cup flour

½ cup sugar

½ teaspoon baking soda

½ teaspoon salt

2 teaspoons baking powder

1 cup sour cream

½ cup milk

1 beaten egg

2 Tablespoons melted butter or margarine

Directions:

1. Mix all ingredients together.

2. Pour into a GREASED pan—square glass or metal.

3. Bake at 425 for 20 minutes

Pasta With Tomatoes & Chickpeas

2010-08-29T15:37:00.001-07:00

Ingredients:

1 pound ripe tomatoes, peeled if desired, and finely chopped
1 garlic clove minced
salt & black pepper
1 teaspoon balsamic vinegar
1 tablespoon chopped fresh basil
1 tablespoon EVOO
1 can chickpeas, rinsed and drained
3/4 pound fusilli
1/4 cup crumbled feta or grated Parmesan

Directions:
1. Combine the tomatoes, garlic, salt, black pepper, vinegar, basil, and oil in a wide bowl. Let sit for 15 to 30 minutes, or longer. Stir in the chickpeas. Taste and adjust the seasonings.

2. Meanwhile, bring a large pot of water to a rolling boil over high heat. Salt generously and add the pasta. Cook al dente, until the pasta is firm to the bite, following the directions on the package but checking 1 to 2 minutes before the suggested cooking time. Drain, toss with the tomatoes and chickpeas, sprinkle on the cheese, and serve.

Variation: Add 1/4 to 1/2 pound broccoli florets or green beans. Before adding the pasta to the boiling water, blanch the broccoli for 3 minutes, green beans for 4 to 5 minutes. Transfer to a bowl of ice water, then drain. Return the water to a boil and proceed with the recipe. Toss the vegetables with the pasta along with the tomatoes and chickpeas.

Spanish Style Quinoa

2010-08-21T14:49:00.000-07:00

This is delicious. Literally phenomenal--one of my new very favorite side dishes, SO yummy!

Ingredients:
1 TBSP vegetable oil
1/2 cup uncooked quinoa
1 medium onion finely chopped
2 cloves garlic, minced
1 small green bell pepper chopped
1 8oz can tomato sauce
1 1/4 cups water
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
1/8 teaspoon ground cumin

Directions:
1. Heat oil in a large sauce pan over medium high heat. Stir in quinoa, onion, garlic and green pepper.
2. Cook and stir for 5-10 minutes until onion is tender and quinoa is lightly toasted.
3. Stir in tomato sauce & water, then season with chili powder, garlic powder, and cumin.
4. Bring to a boil, then reduce heat to medium low, cover and simmer until quinoa is tender and liquid is absorbed, about 30 minutes.
Stir quinoa occasionally as it cooks.

Thai Turkey Wraps

2010-07-24T14:39:00.000-07:00

I've now made these twice in the last two weeks, my husband loved them so much he was offering tastes to several of our neighbors! Inspired by our friends Jenn and Josh, and our love for PF Changs chicken lettuce wraps, behold the Thai Turkey Wraps. I like ground turkey better than dealing with chicken breasts, and I love peanut sauce. If you want a super easy, relatively healthy, summer time meal here you have it!

Ingredients:
white rice (for however many you are cooking for)
lettuce leaves (I buy the Trader Joes bag of the hearts of romaine leaves, but a head of iceberg lettuce would work just fine, just pull each leaf off individually and leave it whole)
1 pound ground turkey
1/2 chopped red onion (diced)
1/2 chopped red pepper (or any other color)
1/2 chopped pepper (in another color)
2 chopped green onions
4 garlic cloves minced

Sauce:
1/4 cup soy sauce
1/2 cup creamy peanut butter
1/4 cup sugar
1/3 cup water

1/4 cup oil (I used vegetable)

a dash or two of red pepper flakes

Directions:
1. Begin rice cooking
2. Chop all veggies and mince garlic.
3. Sautee turkey until brown with the garlic and red onion
4. When almost cooked add peppers and green onion. Simmer together until peppers reach the desired level of cooked for you (I like them a bit crisper than some might)
5. Mix together all sauce ingredients in a small sauce pan until peanut butter is melted
6. Pour into pan with meat mixture and simmer for a few minutes until it is mixed together and the sauce thickens a bit.
7. When rice is done, you're ready to eat! Serve by placing a small scoop of rice and scoop of meat mixture in each lettuce cup. Wrap and enjoy!

Slow Cooker Enchiladas

2010-05-09T19:57:00.000-07:00

This is also from my Simply in Season cookbook and looks delicious!

Ingredients:
1 pound ground beef or turkey
1 cup chopped onion
1/2 cup chopped green pepper
2 cups cooked pinto or kidney beans
2 cups cooked black beans
2 cups chopped tomatoes
1/2 cup water (only use 1/4 cup if you're using the summer squash)
1 cup shredded summer squash (optional)
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon pepper
1 cup corn
ground red pepper to taste (optional)
1 cup cheddar cheese shredded
1 cup Monterey jack cheese shredded
7 flour tortillas (6-7 inches)

Directions:
1. Cook meat, onion and green pepper together until browned. Drain off fat.
2. Combine beans, vegetables, spices and water and add to the meat mixture. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
3. Combine the cheeses.
4. In a slower cooker, layer about 1 cup of the meat/bean mixture, one tortilla, and 1/3 cup cheese. Repeat layers to use all ingredients. Cover and cook on low for 5-7 hours or until heated through.

5 Minute Hummus

2010-05-07T11:23:00.000-07:00

Ingredients

1 15-ounce can chickpeas, rinsed
1 clove garlic
1⁄4 cup olive oil, plus more for serving
2 tablespoons fresh lemon juice
2 tablespoons tahini (sesame seed paste; optional)
1 teaspoon ground cumin
kosher salt
1/4 teaspoon paprika

Directions

In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and ¾ teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.
Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.

Southwestern Corn Chowder

2010-05-06T16:54:00.001-07:00

Also from Simply in Season, this is what we're eating this weekend :)

Ingredients:
1/2 cup chopped sweet onion
2 1/2 cups corn
3 cups chicken or vegetable broth
1 medium sweet red pepper, chopped
1 small tomato chopped
1/2 fresh lime
3 tablespoons fresh cilantro finely chopped
Optional: cooked black beans, lima beans, chunks of chicken or turkey

Directions:
1. Saute onion in olive oil until soft
2. Add corn and broth, cook for 10 minutes. Remove 1 cup of solids with about 1/3 cup broth and place in a blender, blend until smooth. Return puree to the soup pot and heat until nearly boiling.
3. Add pepper and tomato, heat another minute
4. Squeeze lime into pot and top with cilantro immediately before serving. Garnish individual bowls with lime wedges and a dollop of plain sour cream (optional).

Berry Muffins

2010-05-06T16:46:00.000-07:00

These delicious and healthy muffins are courtesy of the amazing cookbook Simply in Season, my new favorite thing EVER!

Ingredients:
1 1/2 cups whole wheat flour
1 cup rolled oats
1 TBSP baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 egg
1 cup milk
1/4 cup oil
1/4 cup honey
1 1/2 cups fresh or frozen berries (any kind)

Directions:
Combine flour, oats, baking powder, salt and cinnamon in a bowl.
In another bowl combine egg, milk, oil and honey--mix well. Add the wet ingredients to the dry ones and stir until just moistened.
Fold in the berries.
Fill well greased muffin tins 2/3 full. Sprinkle the top with cinnamon sugar.
Bake in preheated oven at 400 degrees for 15-20 minutes.

Variations: you can substitute shredded summer squash for the berries. Or you can replace the rolled oats with 1/2 cup additional whole wheat flour and 1/2 cup raw wheat germ. OR, you can use 3/4 cup additional whole wheat flour and 1/4 cup flax seed.

Real Simple Granola

2010-05-06T16:41:00.003-07:00

This has been a staple in our house the past few weeks, we mix it with smoothies, eat it plain as a snack on the go and both of us love it!

Ingredients

4 cups old-fashioned rolled oats (not quick cooking)
1 cup sliced almonds
1/2 cup shredded coconut (preferably unsweetened)
1/4 cup unsalted pepitas (hulled pumpkin seeds) or shelled sunflower seeds
1/2 cup pure maple syrup
2 tablespoons canola oil
1/2 teaspoon kosher salt
1 cup dried fruit (such as cherries, cranberries, raisins, or currants)

Directions

Heat oven to 350° F. On a rimmed baking sheet, toss the oats, almonds, coconut, and pepitas with the maple syrup, oil, and salt.
Bake, tossing once, until golden and crisp, 25 to 30 minutes.
Add the dried fruit and toss to combine. Let cool.

Garlic Chicken Stirfry with Quinoa

2010-04-19T18:57:00.000-07:00

This recipe comes from the box of Trader Joe's Organic Quinoa.

1 cup Organic Quinoa prepared with chicken stock according to package directions
2 cups Chicken Broth
1 1/2 pounds Boneless, Skinless Chicken Breast Tenders
4 tablespoons Olive Oil
1 small onion, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
5 cloves of garlic, thinly sliced
20 leaves fresh sweet basil, julienne
Grated parmesan cheese
Salt and pepper to taste

Cut chicken into one inch pieces. Heat large nonstick skillet over high heat and add the oil. Add chicken and saute for 5 minutes or until golden brown. Add onions, peppers, and saute for one or two more minutes. Add garlic and saute until peppers become slightly limp, but still bright, about one to two minutes. Season with salt and pepper. Remove the pan from heat. Add basil and quinoa. Toss until basil wilts and garnish with parmesan cheese. Serves four.

Vegetarian Crock Pot Layered Dinner

2010-03-08T16:24:00.000-08:00

my sister in law sent this, it looks yummy!

Ingredients:

6 potatoes -- sliced 

1 large onion -- sliced 

2 carrots -- sliced 

1 green pepper -- sliced 

1 zucchini -- sliced 

1 cup corn -- frozen or fresh 

1 cup peas -- frozen or fresh 

Any other favorite veggies

Sauce

2 1/2 cups tomato sauce

 1/4 cup Tamari soy sauce -- low-sodium 

1 tsp thyme -- ground 

1 tsp dry mustard 

1 tsp basil

 2 tsp chili powder 

1/2 tsp cinnamon 

1/8 tsp sage 

2 Tbs parsley

Layer vegetables in crock pot in order given. Mix together ingredients for sauce and pour over vegetables. Cook six hours on high or 12 hours on low.

Basic Granola

2010-03-08T16:23:00.000-08:00

Ingredients:

2 cups old-fashioned oatmeal ( I have used up to 3 c. depending on how much of the other stuff I had on hand)
1 cup almonds
1 cup shredded coconut, loosely packed
1/2 cup toasted wheat germ ( I have used a combo of oat bran and wheat bran, whatever you have on hand, it can also be left out)
3 tablespoons unsalted butter
2/3 cup honey ( I have adapted this to include any liquid such as molasses, OJ, agave anything you have on hand as long as you have about 2/3 c. liquid. I recommend a mixture)
1/4 cup light brown sugar, lightly packed
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1/2 cup chopped dried apricots (optional you can use any of your favorites!)
1/2 cup dried cranberries

Directions:

Preheat the oven to 350 degrees F.

Toss the oatmeal, almonds,coconut and wheat germ ( or whatever you are using) together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.

Reduce the oven temperature to 300 degrees F.

Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.

Transfer mixture back onto the sheet pan and spread evenly. Bake for 25 to 30 minutes stirring ever 5-10 minutes, until light golden brown. Allow to cool before serving. Serve at room temperature.

Butternut Squash Quesadillas

2010-03-08T16:20:00.000-08:00

these are from my sister, and they are SO yummy! These make a bunch too!

1 medium butternut squash
1 medium onion - chopped
1 large garlic clove - minced
2 packs of large flour tortillas
1 large chopped red bell pepper
1 bag grated jack cheese

Cut the squash in half and scoop out seeds. Place in a roasting pan, cut side up, with 1" of water. Season with salt and pepper. Cover pan with foil. Roast in 400 degree oven for 20-40 minutes until fork is easily inserted into squash. Scoop out inside of squash and set aside. (Note: The squash does not need to be mashed, it can be in large chunks.) Saute chopped onion and garlic in a large skillet. Add butternut squash and mix together. Remove from heat. Spread squash mixture on a tortilla. Top with some jack cheese, red bell pepper, and another tortilla. Grill in a frying pan, over medium heat, like making a grilled cheese sandwich, until the tortilla is slightly brown and crispy. Careful flipping! If you flip before the bottom tortilla has crisped up you will lose all the innards. Slice into wedges and serve with sour cream.

For the chipotle lime sour cream dipping sauce:

1 Tbls of chipotle seasoning blend (I like Mrs. Dash Southwest Chipotle blend which can be found with all the other spices)
2 teaspoons fresh lime juice
1 cup sour cream

Red Lentil Curry

2010-03-08T16:12:00.000-08:00

Ingredients:

1 larger onion, diced

2 cloves minced garlic

1 teaspoon curry powder

1 pound red lentils

28 oz can diced tomatoes

1 can water

salt and pepper to taste

diced carrots (optional)

"big squirt" of ketchup

rice

Directions:

1. Dice and saute the onion

2. Add 2 cloves of garlic & curry powder

3. Add the lentils and fry until they turn a translucent and darker orange

4. Before the lentils burn add the tomatoes, 1 full can of water, and salt and pepper.

5. If you want to add the carrots, do so now.

6. Bring to a boil and cook for 15-20 minutes

7. Add a big squirt of ketchup for the vinegar flavor that it gives.

You can serve this over rice, pasta, or baked potato.

Ravioli with Red Peppers

2010-03-08T16:10:00.000-08:00

Ingredients:

2 Tbs. extra virgin olive oil
1 onion, peeled and minced
1 Tbs. minced garlic
1 zucchini, diced
1 red pepper, seeded and diced
1 cup cubed eggplant
4 Tbs. chunky tomato sauce
1 tsp. dried oregano
1 tsp. crushed red pepper, optional
Salt and freshly ground black pepper to taste
9 oz. fresh roasted-vegetable or other gourmet ravioli
1 cup shredded low-fat mozzarella

Directions:

Bring lightly salted water to boil over high heat.
Heat olive oil in large skillet over medium heat. When hot, sauté onion and garlic for 30 seconds. Add zucchini, red pepper and eggplant; cook 7 to 10 minutes, or until crisp-tender. Stir in tomato sauce, oregano, crushed red pepper, if using, and salt and pepper.
Meanwhile, cook ravioli for about 5 minutes. When tender, drain and set aside.
Divide the vegetable mixture into equal-sized portions, and place on serving plates or in large soup bowls. Top with ravioli and sprinkle with shredded cheese. Serve immediately.

Pasta Primavera

2010-03-01T19:37:00.000-08:00

from Vegetarianism for Dummies

Ingredients:
1 tablespoon olive oil
1 medium onion, minced
1 clove minced garlic
1 pound asparagus, trimmed and sliced diagonally in 1/4 inch pieces
1 medium zucchini, sliced
1 medium carrot, sliced very thin
1/2 pound fresh mushrooms, sliced
1 cup lowfat milk
1/2 cup vegetable broth
3 tablespoons chopped fresh basil
1 cup frozen peas, thawed
2 green onions, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound hot cooked fettuccine
1/2 cup parmesan cheese
1/2 cup toasted pine nuts

Directions:
1. In a large skillet, heat olive oil. Cook onions and garlic over medium until onions are translucent.
2. Add asparagus, zucchini, carrot, and mushrooms, and cook over medium heat for 2 minutes.
3. Add milk, broth, basil, and cook over high until the liquid boils. Cook for 3 minutes and add peas, and green onions. Simmer for 1 minute.
4. Add salt and pepper, and then add the pasta, cheese, and pine nuts, tossing until ingredients are well mixed. Serve immediately.

Vegetarian Black Bean Soup

2010-03-01T19:32:00.000-08:00

Ingredients:

1 cup chopped onion
2 garlic cloves, minced
1 can (14-1/2 ounces) vegetable broth, divided
2 cans (15 ounces each) black beans, rinsed and drained
1 cup diced peeled potato
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 to 1/2 teaspoon hot pepper sauce
2 green onions, sliced

Directions:

In a large saucepan, bring the onion, garlic and 1/4 cup broth to a boil. Reduce heat; cover and simmer for 6-8 minutes or until onion is tender. Stir in the beans, potato, thyme, cumin and remaining broth; return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender.
Stir in tomatoes and hot pepper sauce; heat through. Sprinkle with green onions. Yield: 6 servings.

Red & Green Winter Stoup with Asiago Cheese Bread

2010-03-01T19:23:00.001-08:00

from Rachel Ray

Ingredients:
1/4 cup extra virgin olive oil (EVOO)
2 large baking potatoes, peeled and sliced
1/4 inch thick
2 onions, quartered lengthwise and thinly sliced crosswise
2-3 sprigs fresh rosemary, leaves finely chopped
1 bay leaf
Salt and pepper
One chicken or vegetable broth ( 32-ounce, 4 cups)
1 bunch kale, stemmed and coarsely chopped
One can crushed tomatoes or fire-roasted tomatoes (28 ounces)
3 large roasted red peppers
4 thick slices crusty whole grain bread
large cloves garlic, peeled and halved
1 cup shredded asiago cheese

Directions:
1. In a medium soup pot, heat the EVOO, 4 turns of the pan, over medium to medium-high heat. Add the potatoes, onions, rosemary and bay leaf; season with salt and pepper and cook, stirring frequently, until softened, 7-8 minutes.
2. Add the broth and bring to a boil, 6-8 minutes.
3. Add the kale in batches and cook until wilted, 1-2 minutes.
4. Stir in the tomatoes.
5. Using a food processor or a mini chopper, puree the roasted peppers. Stir the pureed peppers into the soup pot, lower the heat to medium-low and simmer for 10 minutes. Discard the bay leaf.
6. Meanwhile, pre-heat the broiler; toast the bread, rub with the garlic halves and top with the cheese. Melt the cheese under the broiler for 1 minute. Serve the stoup with the toasts.

Vegetarian Chili with Cashews

2010-02-25T16:33:00.000-08:00

I know it sounds different, but this was so yummy!

Ingredients:
2 tablespoons olive oil
2 medium onions, chopped
2 large green bell peppers, seeded & chopped (I used 1 red and 1 green)
2 stalks of celery chopped
4 teaspoons minced garlic
1 teaspoon dried basil
1 teaspoon oregano
1/2 teaspoon chili powder (this wasn't enough, not enough spice, so I'd add 1 teaspoon)
1 teaspoon ground cumin
1 teaspoon black pepper
15 oz can tomato sauce
16 oz can diced tomatoes
2 tablespoons red wine vinegar
1 bay leaf
1 cup cashew pieces
3 cups kidney beans (2 15 oz cans)--you can vary it a bit, I used 1 kidney and 1 garbanzo bean
1 cup frozen corn (optional)

Directions:
1. In a large pot heat the oil and saute the onions, peppers, and celery over medium heat until the onions are translucent (about 10 min)
2. Add garlic, basil, oregano, chili powder, cumin and black pepper
3. Add tomato sauce, tomatoes (with juice), vinegar and bay leaf. Reduce heat to low and cook for 2-3 minutes.
4. Stir in cashews and cook over low for 15 minutes.
5. Add beans and cook for 25 minutes stirring frequently. Chili is done when ingredients are well blended and soft, and the chili is thick and bubbly.

I serve this over brown rice and with some shredded cheddar on top.

Baked Salmon

2010-02-25T16:31:00.000-08:00

Note: Requires marinating for 1 hour!

Ingredients

2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon

Directions

In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
Preheat oven to 375 degrees F (190 degrees C).
Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Brown Spanish Rice

2010-02-01T09:28:00.000-08:00

Ingredients:

1 TBSP Olive Oil
1 Cup Long Grain Brown Rice
2 Cups Beef Broth
1 Cup Tomato Sauce
1 Cup Chopped Onion
1 Red Bell Pepper Chopped
2 tsp Chili Powder
1 tsp Cumin
1/2 tsp Garlic Powder
1/2 tsp Kosher Salt

Directions:
Heat oil in skillet over Med heat. Add onion, bell pepper, and rice. Sautee for about 5 minuted or until veggies are tender and rice is toasted. Add beef broth, tomato sauce, chili powder, cumin, garlic powder and salt. Bring to a boil. Once rice is boiling, cover with a tight lid and cook about 45 minutes or until rice is done.

Long Grain Brown Rice Pilaf

2010-02-01T09:22:00.000-08:00

I'm trying to incorporate more brown rice into our diets since it's so much better for us than white rice (which has almost zero nutritional value), but brown rice by itself isn't all that exciting. I'm going to try the brown rice pilaf and see how it goes, it looks good to me!

2 tablespoons unsalted butter
1 cup long grain brown rice (about 6 1/2 ounces)
1 (2-inch) strip fresh lemon peel
2 1/2 cups vegetable broth, low sodium canned or homemade
Kosher salt and freshly ground black pepper

Directions:

Heat the butter in a medium saucepan with a tight fitting lid, over medium heat. Add the rice and lemon peel and cook, stirring, until slightly toasted, about 2 minutes. Stir in the water and add salt to taste, bring to a boil, reduce the heat, cover, and simmer until all the water has been absorbed by the rice, about 45 minutes. Please don't lift the lid to give a peek or stir or the rice will not cook evenly.

Remove the pan from the heat and let the rice sit, covered, for 10 minutes?{once again, no peeking. Fluff with a fork, season with salt and pepper and serve.

Cook's Note: Zip up this basic pilaf with one of these easy variations: Add a handful of raisin or apricots to the rice with the water. Add chopped parsley, toasted pine nuts and caramelized onions during cooking or to already cooked pilaf. Add chopped fresh herbs and peas to cooked pilaf.

Two Bean Enchiladas

2010-01-31T17:15:00.000-08:00

Ingredients:

1 small onion, finely chopped
1 large green bell pepper, finely chopped
1 clove garlic, minced
1 Tbs. chili powder
1 tsp. ground cumin
1⁄4 cup low-sodium vegetable broth
15-oz. can black beans
15-oz. can kidney beans
1 cup canned tomato sauce
1 cup corn, fresh or frozen
8 corn tortillas

Directions:

Directions

Preheat oven to 450˚F. Lightly coat a 9 x 13-inch baking dish with vegetable oil cooking spray.
In medium saucepan over medium-high heat, combine onion, bell pepper, garlic, chili powder, cumin and vegetable broth. Bring to a simmer and cook, stirring occasionally, until onion and pepper have softened, 5 minutes. Add beans with their liquid and tomato sauce. Bring to a boil, cover, reduce heat to medium-low and simmer 10 minutes. Stir in corn and simmer 2 minutes. Set strainer over a bowl; strain mixture, reserving liquid.
Steam tortillas: Put a stack between damp paper towels and microwave on high until they are soft and pliable, about 1 minute.
Put 1⁄2 cup drained filling in each tortilla, then roll and place side by side in prepared baking dish. Drizzle filled tortillas with reserved bean-tomato juices. Cover dish with foil and bake until heated through, about 15 minutes. Serve hot.

Speedy Red Sauce

2010-01-31T17:13:00.000-08:00

Ingredients:

1 Tbs. olive oil
1 12-oz. jar roasted red peppers, rinsed and drained
2 small onions, diced (2 cups)
2 Tbs. dried basil or 3 Tbs. finely chopped fresh basil
3 cloves garlic, minced (1 Tbs.)
1 28-oz. can fire-roasted crushed tomatoes

Directions

1. Purée roasted red peppers in food processor or blender until smooth. Set aside. 2. Heat oil in saucepan over medium heat. Add onions, and sauté 5 minutes, or until golden. Add basil and garlic, and sauté 1 minute more. Stir in tomatoes and roasted red pepper purée. Season with salt and pepper, if desired. Simmer 10 minutes, or until slightly thickened.

Baked Halibut Steaks

2010-01-31T17:11:00.000-08:00

Ingredients

1 teaspoon olive oil
1 cup diced zucchini
1/2 cup minced onion
1 clove garlic, peeled and minced
2 cups diced fresh tomatoes
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 (6 ounce) halibut steaks
1/3 cup crumbled feta cheese

Directions

Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow baking dish.
Heat olive oil in a medium saucepan over medium heat and stir in zucchini, onion, and garlic. Cook and stir 5 minutes or until tender. Remove saucepan from heat and mix in tomatoes, basil, salt, and pepper.
Arrange halibut steaks in a single layer in the prepared baking dish. Spoon equal amounts of the zucchini mixture over each steak. Top with feta cheese.
Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

Lentil Sausage Stew

2010-01-24T17:55:00.000-08:00

Ingredients:

2 cups sliced fresh carrots
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
2 tablespoons butter
7 cups reduced-sodium chicken broth or vegetable broth
1-1/2 cups dried lentils, rinsed
1/2 pound Italian Sausage
1-1/2 cups chopped fresh tomatoes
2 tablespoons lemon juice
4-1/2 teaspoons molasses
1 tablespoon red wine vinegar
1/2 teaspoon pepper
Dash each dried thyme, basil and oregano

Directions:
1. Cook sausage over medium heat until no longer pink. Drain fat.
2. Add the rest of the ingredients except the lentils to a large soup pot. Bring to a boil.
3. Add lentils, reduce heat. Cover and simmer for 60-70 minutes until lentils are tender.

Honey Mustard Chicken Pasta

2010-01-11T17:07:00.000-08:00

Note, this recipe only serves 2 but can easily be doubled

Ingredients:

1 cup uncooked bow tie pasta

2 bacon strips, diced

2 tablespoons chopped onion

1 garlic clove minced

1 cup cooked diced chicken

½ cup frozen peas, thawed

½ cup condensed cream of chicken soup

1/3 cup milk

1 tablespoon mustard

2 teaspoons honey

½ teaspoon dried parsley flakes

1/8 teaspoon salt

1/8 teaspoon pepper

2 teaspoons grated parmesan cheese

I am going to add extra veggies to make it a bit healthier--chopped broccoli and yellow peppers would be a great addition.

Directions:

1. Cook pasta according to directions on package.

2. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels and drain, reserving 1 tablespoon of the drippings.

3. In the bacon drippings, sauté onion until tender. Add garlic and sauté for 1 minute.

4. Stir in chicken, peas, soup, milk, honey, parsley, salt, pepper and bacon. Cook over medium heat til heated through, stirring.

5. Drain pasta, add to skillet and toss to coat.

6. Sprinkle with parmesan cheese.

Ranch Potato Crisps

2010-01-11T16:58:00.001-08:00

Ingredients:

3-4 medium baking potatoes
1 tablespoon vegetable oil
1 package dry ranch salad dressing mix

Directions:

1. Preheat oven to 400. Wash potatoes but leave skin on.
2. Slice into ¼ inch thick slices.
3. Place in a bowl with a lid and add vegetable oil—mix until all potatoes are coated.
4. Add salad dressing mix and then cover and shake until all is coated.
5. Line potatoes in a single layer on a baking sheet without overlapping slices. Bake 40-45 minutes or until potatoes are brown. Serve warm.

Jean's Twice Baked Potatoes

2010-01-11T16:55:00.000-08:00

from Jean Wiitala

Ingredients:

2 large baking potatoes

2 tablespoons margarine

2-4 tablespoons milk

½ teaspoon salt

dash of pepper

½ cup shredded cheddar

2 teaspoons chopped fresh chives

Directions:

1. Heat the oven to 375 degrees.

2. Scrub potatoes but don’t peel. Pierce potatoes on all sides, wrap in tin foil and place on oven rack. Bake potatoes for 1 hour or until they feel tender when squeezed.

3. While potatoes are cooking leave butter on counter to soften.

4. Once potatoes are done, cut them lengthwise and scoop out the insides into a bowl.

5. Up the oven temp to 400. Mash potato insides with an electric mixer. Add milk in small amounts, beating thoroughly. Add margarine, salt and pepper. Beat until potatoes are light and fluffy. Stir in cheese and chives.

6. Fill shells with mixture and place on an ungreased cookie sheet. Bake uncovered for 20 minutes or until hot.

Mom's Meatloaf

2010-01-11T16:53:00.000-08:00

from Sue Hanson

Ingredients:

2 eggs
¾ cup milk
2/3 cup finely crushed saltines
½ cup chopped onions
1 teaspoon salt
½ teaspoon sage
dash of pepper
1.5 pounds ground beef
1 cup ketchup
½ cup brown sugar
1 teaspoon Worcestershire sauce

Directions:

1. In a large bowl beat the eggs. Add milk, saltines, onion, salt, sage and pepper.
2. Add beef and mix well, shape into an 8 ½ x 4 ½ inch baking pan (loaf pan).
3. Combine rest of the ingredients and spread ¾ of the sauce over the top of the loaf. Save the rest for topping as you serve.
4. Bake at 350 for about an hour and 15 minutes.

Club Salad with Honey Mustard Dressing

2009-11-24T08:07:00.000-08:00

Makes 4 dinner sized salads

Salad Ingredients:

1 bag lettuce

¼ cup shredded Monterey jack cheese

¼ cup shredded cheddar cheese

½ pound deli roast turkey cut into strips

6 strips applewood smoked bacon, cooked, drained and crumbled

1 large tomato diced

½ cup thinly sliced scallions

Dressing Ingredients:

6 tablespoons mayonnaise

2 tablespoons Dijon mustard

2 tablespoons yellow mustard

1 ½ tablespoons honey

2-3 tablespoons room temperature water

salt and pepper

Directions:

1. Combine mayo, Dijon mustard, yellow mustard and honey in a bowl. Whisk in enough water to thin the mixture to desired texture. Salt and pepper to taste.

2. Place lettuce in large salad bowl. Add dressing and toss.

3. Divide lettuce between plates and layer with cheeses, turkey, bacon, tomato and scallions.

Cobb Salad with Garlic Ranch Dressing

2009-11-24T08:03:00.000-08:00

This makes 4 dinner sized salads

Salad Ingredients:

1 bag triple hearts (Romaine hearts)

1 ½ cups cooked chicken, chilled and cut into 1” pieces

½ pound bacon (about 10 slices), cooked and crumbled

6 hardboiled eggs, peeled and diced

6 roma tomatoes chopped and seeded

1 cup blue cheese crumbled

2 ripe avocados, peeled and diced

Dressing Ingredients:

½ cup sour cream

½ cup maynoaise (I’m assuming you can use low fat of both sour cream and mayo)

¼ teaspoon minced garlic

¼ teaspoon paprika

½ teaspoon dry mustard

1 tablespoon sugar

¼ cup reduced-fat buttermilk

salt and pepper

Directions:

1. Place sour cream, mayo, garlic, paprika, dry mustard, sugar and buttermilk in a blender. Blend until sugar dissolves and dressing is smooth. Add salt and pepper to taste.

2. Place lettuce in a large salad bowl and add dressing to taste and gently toss.

3. Divide lettuce between plates and in rows top with the salad ingredients.

Crock Pot Minestrone

2009-11-24T08:01:00.000-08:00

Ingredients:
4 cups vegetable or chicken broth
4 cups fresh tomatoes, diced
1 tablespoon fresh basil leaves, chopped
1/2 teaspoon dried oregano leaves
1 teaspoon salt
1/4 teaspoon pepper
1 cup sliced carrots
1 cup chopped celery
1/2 chopped onion
1 cup diced zucchini
1 cup diced yellow squash
1 cup green beans, cleaned and trimmed
2 cloves garlic, finely chopped
1 bay leaf (remove at end of cooking)
1 1/2 cup uncooked rotini or macaroni pasta
***Garnish***
Basil Pesto
Fresh Grated Parmesan cheese

Directions:
Mix all ingredients except pasta in 4- to 5-quart slow cooker.

Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender.

Stir in pasta. Cover and cook on high heat setting 15 to 20 minutes or until pasta is tender. Sprinkle each serving with parmesan cheese and pesto, to taste.

Chinese Chicken Salad with Peanut Dressing

2009-11-24T07:55:00.000-08:00

Salad Ingredients:

½ cup fresh snow peas

1 bag spring lettuce mix

2 cups shredded cooked chicken

2 carrots peeled and grated

¼ cup thinly sliced scallions

¼ cup fresh cilantro leaves

½ cup chopped roasted peanuts

2 limes, quartered, for garnish

Dressing Ingredients:

¼ cup rice wine vinegar

2 tablespoons creamy peanut butter

1 teaspoon freshly grated peeled ginger

1 tablespoon soy sauce

1 tablespoon honey

2 teaspoons toasted sesame oil

½ cup canola oil

pinch red pepper flakes (optional)

salt and pepper

Directions:

1. Mix dressing by combining all ingredients and shaking well.

2. Bring salted water to a boil in a pot, add snow peas and cook until a vibrant green and still crisp--about 1.5 minutes.

3. Drain peas and immerse in an ice water bath to stop the cooking process. Drain and place in a large salad bowl.

4. Add all ingredients and toss with dressing. Garnish with lime wedges (optional).

Pesto Chicken Pasta

2009-11-24T07:50:00.000-08:00

This is Chuck's famous dish--he made it on our first date, and its one of the main things he cooks when it's his turn to cook--it is actually very yummy!

Ingredients:
8 oz (4 cups) uncooked bowtie pasta
2 red or green bell peppers seeded and cut into slices
1 medium zucchini cut into slices
3 boneless, skinless chicken breasts cut into cubes
1/2 cup Italian salad dressing
1/2 cup pesto sauce

Directions:
1. Cook pasta, drain, and keep covered to keep warm.
2. While pasta is cooking, combine veggies, chicken and dressing in a medium bowl and toss well. Place in a baking pan and cook for about 15 minutes on 350 or so (our oven is messed up so you'll have to play with temperature). Stir occasionally throughout the cooking and it's finished when chicken is no longer pink.
3. Add pasta and pesto to chicken and veggies pan and mix well.

Teriyaki Chicken Drummettes

2009-11-01T17:45:00.000-08:00

a favorite growing up!

Ingredients:

25 chicken drummettes

1 cup soy sauce

1 cup water

1 cup sugar

¼ cup pineapple juice

¼ cup vegetable oil

1 teaspoon ginger

1 teaspoon garlic powder

Directions:

Combine all ingredients and pour over chicken in a baking dish. Bake at 350 for 1 hour.

Crock Pot Chicken Azteca

2009-11-01T17:44:00.000-08:00

Ingredients:

15 oz can black beans, drained
2 cups frozen corn
1 clove minced garlic
¼ teaspoon cumin
1 cup chunky salsa
2-5 chicken breasts
8 oz cream cheese cubed (this is ridiculous, so unhealthy and not needed! I add about a tablespoon of cream cheese to the pot and that is plenty!)
shredded cheddar cheese
cooked rice

Directions:

1. Combine black beans, garlic, corn, cumin, and ½ cup salsa. Place in slow cooker.
2. Arrange chicken on top and pour remaining salsa over the chicken.
3. Cover and cook on low for 4-6 hours.
4. Remove chicken, cut into pieces and return to the cooker. Stir in the cream cheese until it melts.
5. Serve over rice and top with cheese.

Broccoli Cheese Noodle Soup

2009-11-01T17:29:00.000-08:00

one of our family favorites :)

Note, this makes a lot, you will want to half this recipe!

Ingredients:

2 Tablespoons oil

¾ cup chopped onion

6 cups chicken broth

8 oz noodles (egg noodles or small cork screws)

½ teaspoon salt

2 10oz packages frozen broccoli

1 clove minced garlic

5 cups milk

1 ½ pounds velveeta cheese

pepper

cornstarch

Directions:

1. Heat oil in a large soup pot. Add onion and sauté for 3 minutes.

2.Add chicken broth and heat to boiling.

3.Gradually add noodles and salt so that the broth continues to boil.

4.Cook uncovered for 3 minutes, stirring occasionally.

5. Stir in broccoli and garlic—cook 4 minutes more.

6. Add milk, cheese and pepper, cook until cheese melts.

7.If you want it thicker, add 2 Tablespoons cornstarch or flour in ¼ cup cold water. Once the lumps are out, pour it in soup and stir for 3 minutes.

Enchillada Casserole

2009-10-28T17:19:00.000-07:00

Ingredients:
1 pound ground beef
1 10 oz can enchilada sauce
1 cup salsa
6 10" flour tortillas
2 cups fresh or frozen corn
4 cups shredded cheddar cheese

That's where the main recipe stopped, but I had wished there were more veggies in here, so this time around I'm adding a can of black beans, and some chopped peppers and onions to the beef mixture.

Directions:
1. Brown beef and drain off grease. Add the enchilada sauce and salsa, and mix til heated through.
2. Place 2 tortillas on the bottom of a greased 9x13 casserole dish, overlapping a little. Top tortillas with 1/3 of meat mixture, 1 cup corn, and 1.5 cups shredded cheese.
3. Repeat the tortillas, beef, corn, and cheese layers.
4. Bake at 350 for about 30 minutes or until cheese looks bubbly.

California Pizza Kitchen Tuscan Hummus

2009-10-13T12:14:00.000-07:00

So last Christmas I was given a California Pizza Kitchen cookbook with the actual recipes of the famous dishes from the restaurant. This appetizer is one of my very favorite and now that I've started making my own hummus each week I think this one is going to have to make its way into the rotation!

makes 8-10 servings

Ingredients:
8-10 medium cloves garlic
3 cups drained cannellini beans or great northern beans (2 15 oz cans)
1/2 cup tahini (sesame paste)
6 TBSP extra virgin olive oil
1/4 cup freshly squeezed lemon juice
1 TBSP plus 1/2 teaspoon soy sauce
1 1/2 teaspoons salt
1/8 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4-1/2 cup cold water (if needed)

Directions:
1. Mix in a food processor the beans and garlic.
2. Add in the Tahini paste
3. Pour in the olive oil, lemon juice, and soy sauce.
4. Add salt, cumin, coriander and cayenne. Process until thoroughly blended. If it's too thick, add in the water.
5. Chill before serving.

For the checca (tomato) topping toss together the following ingredients:
2 pounds roma tomatoes diced into 1/2 inch cubes
1 tablespoon minced garlic
1 tablespoon minced fresh basil
2 teaspoons salt
1/2 cup EVOO

Curried Hummus

2009-10-12T16:17:00.000-07:00

We go through a TON of hummus each week, so I'm always looking for new options to try!

Ingredients:

2 (15.5 ounce) cans chick peas (garbanzo beans), rinsed and drained
2 tablespoons olive oil
3 garlic cloves, crushed
4 teaspoons curry powder
6 tablespoons fresh lemon juice
1/2 cup water
Salt, to taste
1 tablespoon tahini sauce for smoothness

Blend in a food processor until smooth.

Crock Pot Lasagna

2009-10-12T16:03:00.000-07:00

I've never tried this before but I'm told crock pot lasagna works well, so we're going to give it a shot!

Ingredients:
1 pound ground beef
1 large onion finely chopped
2 cloves minced garlic
1 large jar spaghetti sauce
1 package (8 oz) no-boil lasagna noodles
16 oz shredded mozzarella cheese
1 pound ricotta cheese
1/4 cup milk
1 egg
1/2 cup shredded Parmesan cheese
salt and pepper to taste

Directions:
1. Brown the beef, onion, and garlic in a little oil in a frying pan. Drain off any grease.

2. Add the spaghetti sauce into the browned meat mixture. Mix well.

3. In a separate bowl, mix the ricotta cheese, milk, and egg. Beat until thoroughly mixed and smooth. Then mix in the mozzarella cheese and the grated cheese, so that all the cheeses are combined.

4. Grease the slow cooker/Crock Pot with some vegetable shortening on the bottom and sides.

5. Put about 1/4 of the meat and sauce mixture in the bottom of the slow cooker/Crock Pot. Put a layer of noodles on top of that (break or cut them if needed). Put about 1/3 of the cheese mixture on top of that. Then repeat with sauce, noodles, cheese for another 2 layers. Top with meat sauce. Cook on low for 4-6 hours or until noodles are tender.

Cheese Biscuits

2009-10-05T17:01:00.000-07:00

Ingredients:
2 cups baking mix (ie: Bisquick)
2/3 cup milk
1/2 cup shredded cheddar cheese (I actually used 1/2 cup of an Italian cheese mix that I had in the fridge, and it was delicious too)
1/4 cup grated parmesan cheese
1/4 cup butter
1/2 tsp. garlic powder
1 tsp dried parsley flakes

Directions:
1. Preheat oven to 450 degrees.
2. Combine baking mix, milk, and cheese in a bowl. Mix until a soft, sticky dough is formed.
3. Drop by the spool full onto an ungreased baking sheet, making approx. 16 2" balls of dough
4. Cook 10-12 minutes until golden brown.
5. Melt butter, stir in garlic powder and parsley. Brush over the tops of the warm, cooked biscuits.

Megan's Easy Corn Chowder

2009-10-05T17:00:00.001-07:00

My amazing sister posted this recipe that looks delicious! We're totally trying it next week!

Ingredients:
2 medium unpeeled red potatoes
1 cup cubed cooked ham (can usually be found packaged near the kielbasa at the grocery store)
1/2 cup diced red bell pepper
1/2 cup coarsely chopped celery
1 tsp. butter or margarine
2 Tbsp flour
1 can (14oz) chicken broth
1 can (12oz) fat-free evaporated milk
1 can (15oz) creamed corn
2 Tbsp sliced fresh chives
salt & pepper to taste
cooked crumbled bacon (optional - I usually forget it)

Directions:
1. Cut potatoes and ham into 1/2 inch cubes, set aside. Dice bell pepper. Coarsely chop celery.
2. Heat butter in a large pot. Add bell pepper and celery; cook and stir 3-4 minutes or until crisp tender. Stir in flour; heat another minute.
3. Gradually whisk in broth, evaporated milk, and creamed corn. Add potatoes; bring to boil. Reduce heat; cook uncovered, 10 minutes or until potatoes are tender.
4. Stir in ham; heat through. Remove from heat, stir in chives, salt and pepper.
5. Ladle soup into bowls and top with crumbled bacon, if desired.

Homemade granola bars

2009-10-04T14:49:00.000-07:00

These are wonderful, one of our favorite on the go snacks!

Ingredients:
2 cups oatmeal
1/2 cup brown sugar
1/2 cup wheat germ
3/4 teaspoon cinnamon
1 cup flour
3/4 cup raisins
3/4 teaspoon salt
1/2 cup honey
1 egg
1/2 cup vegetable oil
2 teaspoons vanilla extract
chocolate chips
dried cranberries

Directions:
1. Mix together oats, sugar, wheat germ, flour, raisins, cinnamon, and salt.
2. In a separate bowl mix together honey, egg, oil, and vanilla, and pour into the dry mixture.
3. Use your hands to mix everything together well until all dry ingredients are well coated. Add in the chocolate chips and dried fruit.
4. GREASE a 9x13 baking pan and press mixture evenly into bottom of pan.
5. Bake at 350 for 25 minutes or until edges are brown. Let it cool for 5 minutes but then cut and remove from pan before they harden completely!

Crock Pot Spaghetti

2009-10-04T14:48:00.001-07:00

Ingredients:

1 1/2 pounds ground chuck or ground round
1 1/2 cups chopped onion
2 cloves garlic, minced
1 large can (28 ounces) tomatoes, broken up
2 cans (6 ounces each) tomato paste
2 ribs celery, chopped
2 teaspoons salt
2 teaspoons dried leaf oregano, crumbled
1 teaspoon dried leaf basil, crumbled
1 small bay leaf

Directions:
1. Brown meat and drain off excess fat.
2. Place all ingredients in a skillet and cook on low for 6-8 hours. Serve over pasta.

Vegetable Chowder

2009-10-03T13:48:00.000-07:00

Ingredients:

3 tablespoons butter
1 large onion, diced (about 2 cups)
2 medium red bell peppers, seeds and ribs removed, diced (2 1/2 cups)
1/2 teaspoon dried thyme
3 cups milk
4 medium baking potatoes (about 2 1/2 pounds), peeled and cut into 3/4-inch cubes
8 ears corn, kernels removed (about 4 cups)
Coarse salt and ground pepper
1 1/2 pounds green beans, ends trimmed, broken into 1-inch pieces (about 6 cups)
Hot pepper sauce, for serving (optional)

Directions:

In a Dutch oven or 5-quart pot, melt butter over medium heat. Add onion, bell peppers, and thyme; cook, stirring occasionally, until vegetables are softened, about 5 minutes.
Add milk, potatoes, and 5 cups water. Bring to a boil; reduce heat, and simmer, covered, until potatoes are almost tender, about 8 minutes.
Stir in corn, 1 tablespoon salt, and 1/2 teaspoon pepper. Simmer until corn is tender, about 3 minutes.
With a slotted spoon, transfer 3 cups of the solids to a blender; puree until smooth. Return to pot; add green beans. Bring to a simmer; cook until beans are tender, 5 to 8 minutes. Season again with salt; serve with hot pepper sauce, if desired.

Parmesean Noodle Recipe

2009-10-03T13:46:00.001-07:00

Ingredients:
1 package (8 ounces) medium egg noodles
3 tablespoons chopped green onions
2 tablespoons butter
1/2 cup grated Parmesan cheese
Garlic salt and pepper to taste

Directions:
Cook noodles according to package directions; drain. Toss with onions, butter, Parmesan cheese, garlic salt and pepper. Yield: 4 servings.

Loaded Baked Potato Soup

2009-10-03T13:42:00.001-07:00

Ingredients:
1 lb. bacon, diced
1 onion, diced
5 large Russet potatoes, peeled and cubed
3 c. chicken stock
3 T. butter
3 T. flour
1 1/2 c. milk
3 green onions, sliced
3/4 c. shredded cheddar cheese, divided
1/2 t. black pepper
Sour cream for garnish, optional

Directions:

1. In a large stock pot, cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain all but 2 T. of bacon grease from the pot. Cook the onions in the remaining bacon grease for about 5 minutes, until tender.

2. Add potatoes and chicken stock to pot. Bring to a boil, reduce heat to medium and simmer about 20 minutes, until potatoes are tender. With a slotted spoon, remove a few scoops of potatoes. Place in a bowl and mash with a fork. Set aside.

3. In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened. Slowly stir in to stock pot. Bring to a boil, reduce heat to low and simmer. Stir mashed potatoes back into pot.

4. Add 1/2 c. shredded cheese, three-fourths of the bacon and half the sliced green onions to pot. Add pepper. Stir to combine. Cook an additional 5 minutes.

5. To serve, ladle soup into individual bowls and top with some shredded cheese, bacon, green onions and optional sour cream.

Chewy Peanut Butter Chocolate Chip Cookies

2009-10-03T13:40:00.000-07:00

Ingredients:

1/2 cup butter, softened
1/2 cup peanut butter
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 tablespoons light corn syrup
2 tablespoons water
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped semisweet chocolate

Directions:

Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Cafe Latte Milkshake

2009-10-03T13:37:00.000-07:00

Ingredients:
1 1/2 cups cold coffee
2 scoops vanilla ice cream
2 tablespoons chocolate syrup

Directions:
Combine in blender and blend til smooth!

Freezer Friendly Bean Burritos

2009-10-03T13:28:00.000-07:00

Ingredients (to serve 8):

3/4 cup rice (brown or white)
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, chopped
1 jalapeno chile, chopped (ribs and seeds removed, for less heat)
1/2 teaspoon ground cumin
Coarse salt and ground pepper
3 tablespoons tomato paste
3 cans (15 ounces each) pinto beans, drained and rinsed
1 bag frozen corn kernels, (10 ounces)
6 scallions, thinly sliced
8 burrito-size flour tortillas, 10 inches each
2 cups (8 ounces) shredded Monterey Jack cheese
Salsa and sour cream, optional

Directions:

Cook rice according to package instructions; set aside.
Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.
Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.
Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.
Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
Serve immediately, with salsa and sour cream, if using, or wrap individually in plastic and freeze up to 3 months.

Helpful Hint:
To reheat from frozen: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate; microwave on high for 3 minutes. Transfer to baking sheet; bake at 450 degrees until crispy, about 10 minutes. If only using a microwave, remove from plastic wrap, and place on a microwave-safe plate, covered with a microwave safe bowl. Defrost at high power for 3 to 4 minutes; uncover, and microwave on high 3 to 4 minutes longer. If only using oven, remove burritos from plastic wrap; rewrap individually in aluminum foil. Place on a baking sheet; bake at 450 degrees for 40 minutes. Remove foil, and bake to crisp, 5 to 10 minutes. (To reheat defrosted burritos, remove any wrapping and bake for 10 minutes).

Freezer Friendly French Onion Soup

2009-10-03T13:25:00.000-07:00

This soup can be frozen for up to three months; to serve, defrost, and warm on the stove, over low heat. The soup gets its rich taste from caramelized onions.
Serves 8

Ingredients:

10 medium yellow onions (about 4 1/2 pounds) , halved, peeled, and thinly sliced
2 tablespoons olive oil
2 tablespoons sugar
1 teaspoon dried thyme
Coarse salt and ground pepper
3 cans (14 1/2 ounces each) reduced-sodium chicken broth
3/4 cup dry red wine
FOR CHEESE TOAST (OPTIONAL)
4 slices toasted multigrain bread
4 ounces sliced Swiss cheese

Directions:

Preheat oven to 450 degrees. In a large roasting pan, toss together onions, oil, sugar, thyme, 2 teaspoons salt, and 1/4 teaspoon pepper. Cover tightly with foil; cook until steamed, about 30 minutes. Uncover; cook, stirring every 30 minutes, until onions are golden brown and caramelized, 1 to 1 1/4 hours more.
Transfer onion mixture to a large saucepan (reserve roasting pan); stir in broth and 6 cups water. Bring to a boil; reduce heat to a simmer. Cook until liquid has darkened, about 20 minutes.
Meanwhile, deglaze the roasting pan with wine: Place the pan over medium heat; add wine. Scrape bottom of pan with a wooden spoon or scraper to loosen any browned bits. Simmer until reduced and syrupy, about 2 minutes. Pour liquid (and browned bits) into soup. Season with salt and pepper. (If freezing, let cool completely before transferring to airtight containers, leaving 1 inch at top.)
If desired, make the cheese toast: Heat broiler. Place bread on a baking sheet; top with Swiss cheese. Broil until cheese is bubbly and golden brown, 2 to 3 minutes. Cut each slice into four triangles.
To serve, divide soup among bowls; garnish each with two triangles of cheese toast, if desired.

Taco Filling for the Freezer

2009-10-03T13:23:00.000-07:00

This works great to make and freeze for future meals!

Ingredients:

1 tablespoon vegetable oil
3 cups finely chopped onions (about 3 medium onions)
6 garlic cloves, minced
1 jalapeno chile, minced (seeds and ribs removed for less heat, if desired)
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
2 pounds lean ground beef
1 can (28 ounces) crushed tomatoes
Coarse salt

Directions:

Heat oil in a large skillet over medium-high heat. Add onions; cook until softened, about 5 minutes. Add garlic, jalapeno, chili powder, cumin, and coriander; cook, stirring, 1 minute.
Add beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Stir in tomatoes; cook, stirring occasionally, until liquid has evaporated, 15 to 20 minutes. Season generously with salt.

Serve in tortillas, over lettuce for a taco salad, or as the base layer for a taco dip!

Best Steak Marinade ever!

2009-10-03T13:21:00.001-07:00

This is according to my husband :)

Ingredients:

1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)

Directions:

Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Garlic Chicken Pizza

2009-10-03T13:19:00.000-07:00

Ingredients:

1 skinless, boneless chicken breast half
2 tablespoons butter or margarine, softened
2 cloves garlic, minced
2 tablespoons chopped green onion
1/2 teaspoon dried basil
1 (10 ounce) can refrigerated pizza crust dough
2 roma (plum) tomatoes, diced
1/2 cup chopped fresh cilantro
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese

Directions:

Place the chicken breast in a saucepan with enough water to cover. Bring to a boil, and cook until no longer pink, about 20 minutes. Drain and cool slightly, then cut into strips.
Meanwhile, in a small skillet over medium heat, melt the butter with garlic, onion and basil. Pour into a chilled dish to cool, and refrigerate until set.
Preheat the oven to 350 degrees F (175 degrees C).
Roll out the pizza dough, place onto a pizza pan or other baking sheet, and spread the herb butter over the surface using the back of a spoon. Arrange chicken on top, then dot with ricotta cheese. Top with tomato slices, cilantro and Parmesan cheese.
Bake for 15 to 20 minutes in the preheated oven, until crust is browned and center is cooked through.

BBQ Chicken Pizza

2009-10-03T13:13:00.000-07:00

I love this recipe--my husband didn't as much but I'm still going to make it on nights he's gone!

Ingredients:

3 boneless chicken breast halves, cooked and cubed
1 cup hickory flavored barbeque sauce
1 tablespoon honey
1 teaspoon molasses
1/3 cup brown sugar
1/2 bunch fresh cilantro, chopped
1 (12 inch) pre-baked pizza crust
1 cup smoked Gouda cheese, shredded
1 cup thinly sliced red onion

Directions:

Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil.
Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted.

Cinnamon Coffee Cake

2009-10-03T13:12:00.000-07:00

This was delicious!

Ingredients:

1 cup butter
2 3/4 cups white sugar
4 eggs
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups sour cream
1 1/2 cups chopped walnuts
2 tablespoons ground cinnamon
2 teaspoons vanilla extract
4 cups all-purpose flour

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 inch tube pan.
In a large mixing bowl cream together the butter or margarine and 2 cups of the sugar until fluffy. Add the vanilla and the eggs one at time beating mixture well after each egg.
Combine flour with baking powder and baking soda. Add alternately with sour cream to egg mixture. Beating just enough after each addition to keep batter smooth.
Combine walnuts, cinnamon, and remaining 3/4 cup of sugar.
Spoon 1/3 of the batter into prepared pan, sprinkle with 1/3 of the walnut mixture. Repeat layers two more times.
Bake at 350 degrees F (175 degrees C) for 70 minutes or until center is done. Let cake cool in pan for 10 minutes then remove pan and let cake continue cooling on a wire rack.

Pizzettes with Gorgonzola, Tomato and Basil

2009-10-03T13:06:00.000-07:00

I got this recipe from the Oprah show, it looks absolutely delicious!

Ingredients:

1 ball (12 oz) purchased pizza dough
5 oz gorgonzola cheese, crumbled
5 ounces cherry tomatoes, quartered
1 tablespoon extra virgin olive oil
1/3 cup fresh basil leaves, torn into pieces
salt and pepper

Directions:
1. Preheat oven to 450
2. Roll out pizza dough into 1/4 inch thick around.
3. Using a 2.5 inch cookie cutter, cut out 30 circles and arrange on a large baking sheet.
4. Sprinkle cheese over each circle of dough. Top with tomatoes, pressing them gently into the dough.
5. Bake about 10 minutes or until pizzas are golden brown.
6. Drizzle with olive oil and sprinkle with basil, salt and pepper.
7. Serve immediately.

Vegetarian Spaghetti

2009-10-03T12:59:00.000-07:00

Ingredients:

1 (16 ounce) package spaghetti
1 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder
3 tablespoons vegetable oil
1 (26 ounce) jar meatless spaghetti sauce
1 (16 ounce) can garbanzo beans or chickpeas, rinsed and drained
1 (14.5 ounce) can diced tomatoes with garlic and onion, undrained
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 bay leaf
1/4 cup grated Parmesan cheese

Directions:

Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the onion, celery and garlic powder in oil until tender. Add the spaghetti sauce, beans, tomatoes, sugar, salt, oregano and bay leaf.
Bring to a boil; cover and simmer for 10 minutes. Discard bay leaf. Drain spaghetti; top with sauce and Parmesan cheese.

Chili Cheese Cornbread

2009-10-03T12:57:00.001-07:00

Ingredients:
2 cans chili with beans
shredded cheddar cheese
1 box jiffy corn bread mix
1 egg
1/3 cup milk

Directions:
1. Spread chili in a greased 8 1/2 x 11 baking dish.
2. Top with cheese
3. Stir milk and egg into corn bread mixture and spread on top of chili.
4. Bake at 375 until corn bread is golden brown and done.

Double Tomato Bruschetta

2009-10-03T12:53:00.001-07:00

Ingredients:
6 roma tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese

Directions:

Preheat the oven on broiler setting.
In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
Broil for 5 minutes, or until the cheese is melted.

"Throw it in the pot Chili"

2009-10-03T12:43:00.000-07:00

Another crock pot chili recipe I found here, at Meg's recipes. Looks delicious!

Ingredients:
Ingredients:
2 lbs. Ground beef
3 cans kidney beans, rinsed and drained
1 can diced tomatoes
1 big can and 1 normal can tomato sauce
1/3 cup water
Sprinkle with garlic powder ( probably 2 Tbs)
2 Tbs chili powder
2 Tsp. Salt
1 tsp pepper
3 tsp sugar
diced onions if desired
red/green peppers if desired
1-2 Tbs Worchestershire sauce
Pinch of brown sugar :)

Directions:
1. Add all ingredients to crock pot and cook on high for 4 hours or low for 6 hours.
Can serve over potatoes, spaghetti, plain, or add a little cream cheese and you've got a great dip!

Chicken Corn Chowder

2009-10-03T12:40:00.000-07:00

Ingredients:
2 skinless chicken breasts, boiled with 3 bouillon cubes and sliced/cubed/shredded
Stock from boiled chicken breasts
1 stalk of celery, chopped fine
A handful of short cut carrots, chopped
1 medium onion, sliced
Handful of dried parsley leaves
1 bay leaf
2 cups diced potatoes, skin on
3 cups frozen corn
2 cups cooked egg noodles (you use what you have, people)
1 cup heavy cream
Salt and fresh ground pepper to taste.

Directions:
1. Place everything in crockpot EXCEPT the heavy cream and the noodles. Cook on high for 6 hours.
2. An hour before serving, add the cream and the noodles.

White Chili with Black Beans

2009-10-03T12:37:00.000-07:00

It is FINALLY fall here in Los Angeles! (Which means it is only supposed to be 75 today, I am in jeans and a long sleeved shirt--WOO HOO!!!) Time to break out some good crock pot recipes!

Ingredients:
3 T butter or oil
1 cup chopped onion
1 garlic clove, minced
1/4 c. flour
1 T ground cumin
3/4 t salt
1/4 t crushed red pepper (optional)
2 c milk
1 pkg frozen white corn
1 15.5 oz can great northern beans or white kidney beans, drained and rinsed
1 15.5 oz can black beans, drained and rinsed
1 14.5 oz can chicken broth
2 c chicken breast, cooked and cubed
1 4 oz can diced green chilies

Combine in a Crock-Pot and cook on low until done.

Chicken Parmesan Fingers Over Garlic Spaghetti

2009-09-27T18:31:00.000-07:00

Ingredients:
for chicken fingers:
2 pounds chicken breasts cut into strips
1 cup flour
1 teaspoon salt
1/2 teaspoon pepper
2 eggs
2 Tablespoons water
1 1/2 cups breadcrumbs
1/2 cup Parmesan cheese
2 teaspoons Italian seasoning
1 teaspoon garlic powder
3 Tablespoons olive oil

for the marinara sauce:
1 8oz can tomato sauce
1 4 oz can tomato paste
2 Tablespoons water
1 bay leaf
2 teaspoons italian seasoning
1 teaspoon sugar
1 teaspoon garlic salt
1/4 teaspoon red pepper flakes

for garlic spaghetti:
1/2 pound spaghetti, cooked. Reserve 1/2 cup cooking water from the pot
2 Tablespoons butter
3 Tablespoons EVOO
6-8 cloves minced garlic
1 Tablespoon salt
1 teaspoon pepper
1/8 teaspoon crushed red pepper flakes

Directions:
1. For chicken fingers: mix together flour, salt, and pepper on a small plate. In a small bowl wisk together eggs and water. In a second bowl mix together breadcrumbs, parmesean and seasonings.
2. Roll chicken breast in flour mixture, coat with egg mixture, and then roll in breadcrumb mixture.
3. Cook in a large skillet with 3 Tablespoons olive oil for about 5 minutes each side (over medium high heat).
4. For sauce combine all sauce ingredients in a sauce pan and cook on low for about 30 minutes, or let it simmer for up to 6 hours. Stir occasionally and add a teaspoon of water if it gets too thick.
5. For spaghetti: Heat butter over medium heat, add garlic and seasonings and cook for about 5 minutes. Add a few splashes of reserved cooking water and bring to a slow boil. Let boil about 3 minutes. Add spaghetti and combine well, and heat thoroughly. Sometimes extra cooking water is needed--you don't want sauce too soupy but you do want it to coat all the noodles.

Apple Feta Salad

2009-09-27T18:28:00.000-07:00

Ingredients:
2 tablespoons butter
1 cup walnut halves
1 tablespoon sugar
1/8 teaspoon pepper
5 cups torn romaine
5 cups torn red leaf lettuce
1 medium red apple, chopped
1 medium green apple, chopped
1/2 to 1 cup crumbled feta cheese

Dressing:
6 tablespoons white wine vinegar
2 tablespoons finely chopped onion
1-1/2 teaspoons Dijon mustard
2 garlic cloves, minced
1/2 teaspoon sugar
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon dried parsley flakes
1/8 teaspoon pepper

Directions:
1. In a small skillet, melt the butter over medium heat. Add the walnuts; sprinkle with sugar and pepper. Stir until well coated. Spread onto a baking sheet. Bake at 350° for 15 minutes or until lightly browned, stirring every 5 minutes. Cool on a wire rack.
2. Meanwhile, in a large bowl,combine the romaine, red lettuce, apples and feta cheese; set aside.
3. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over salad; toss to coat. Sprinkle with sugared walnuts.

Lemony Hummus--DELICIOUS!

2009-09-27T18:23:00.001-07:00

Ingredients:

2 garlic cloves, peeled
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1/4 cup lemon juice
3 tablespoons water
2 tablespoons tahini
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:
Process all in a food processor. Delicious!

Loaded Tostadas

2009-09-27T18:17:00.001-07:00

Ingredients:
splash of olive oil
corn tortillas
taco seasoning
ground beef
black beans
refried beans
onion
lettuce
tomatoes
shredded cheese
sour cream
salsa

Directions:
1. Brown hamburger with the onion, add taco seasoning and cook according to package instructions.
2. Heat oil in a skillet and brown tortillas about 20 seconds on each side.
3. Drain on a paper towel and top with favorite toppings!
Tip, spread the beans on the tortillas before adding the meat!

Baked Chicken Teriyaki

2009-09-20T17:36:00.000-07:00

Another find from last week's I'm an Organizing Junkie's menu! This one looks like it is bound to be a winner with the husband!

Ingredients:
1 Tablespoon corn starch
1 Tablespoon cold water
1/3 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove minced garlic
1 teaspoon minced ginger
1/4 teaspoon black pepper
12 skinless chicken thighs

Directions:
1. In a small sauce pan combine the corn starch, water, sugar, soy sauce, vinegar, garlic, ginger, and pepper. Let it simmer over low heat stirring frequently until sauce thickens and bubbles.
2. Preheat oven to 425.
3. Line a baking pan with foil (to prevent a sticky mess to clean up later!) Place chicken in baking pan and brush chicken with the sauce. Turn pieces over and brush other side.
4. Cover pan with foil and bake for 30 minutes. Remove foil and turn chicken over and bake for another 30 minutes. Brush with sauce occasionally throughout cooking.

Also great with salmon apparently! Cook at 375 for less time than the chicken and til fish is flaky.