Quinoa and Black Beans

1 ts. olive oil 1 onion chopped 3 cloves garlic, peeled and chopped 1 1/2 cups vegetable broth 1 ts. cumin 1/4 ts. cayenne pepper 3/4 cups quinoa salt and pepper to taste 1 cup frozen corn (I've used canned corn) 2 (15 oz.) cans black beans rinsed and drained 1/2 cup chopped cilantro Heat oil in pan, stir in chopped onions and garlic and saute till lightly browned. Mix quinoa into pan and cover with vegetable broth. Season with cumin, cayenne pepper, pepper, salt. Bring mixture to a boil. Cover, reduce heat, and simmer for 20 minutes. Stir in frozen corn and simmer 5 more minutes. Mix in black beans and cilantro.

Blueberry Buckle

1/4 cup butter
3/4 cup sugar
1 egg
2 cups flour
2 ts. baking powder
1/2 ts. salt
1/2 cup milk
2 cups blueberries

preheat oven to 375^.
cream butter, add sugar, beat till light. Add egg, beat well.
Add dry ingredients alternately with milk beating till smooth. Fold blueberries into batter. Pour into 9x13 pan (sprayed with PAM) Put topping on. Bake 35 minutes. I usually double the recipe, still use a 9x13 pan but cook it a little longer(10-15 minutes or till a toothpick in the middle comes out clean

Topping

1/4 cup butter
1/3 cup flour
1/2 cup sugar
1/2 ts. cinnamon

Big Daddy's Grilled Blue Cheese-and-bacon Potato salad

3 lb. baby red potatoes, cut in half
2 TB. olive oil
1 ts. salt
1 ts. freshly ground pepper
1 cup mayonnaise
1/4 cup chopped fresh parsley
1/4 cup white balsamic vinegar *(I used white wine vinegar)
2 ts. sugar
2 ts. Dijon mustard
1 cup thinly sliced red onion
4 oz. crumbled blue cheese
6 bacon slices, cooked and crumbled

From Southern Living May 2010




Cook potatoes in water on stove. Whisk together mayonnaise and next 4 ingredients in a large bowl; add potatoes, tossing gently to coat. Stir in onion, blue cheese, and bacon.

*Balsamic vinegar may be substituted but will darken the color of the dressing.

pie crust recipe

2 cups flour
1/4 cup milk
1/2 cup oil
pinch salt

Mix and roll between 2 sheets of waxed paper. Makes 2 9-inch crusts

Mexican Casserole

-2 cups cooked rice
-1 can black beans, drained
-1 can corn, drained
-1 can Rotel
-8 oz salsa
-8 oz sour cream
-2 cups shredded cheddar cheese
-2 cups Mexican/taco shredded cheese

Combine all ingredients except Mexican cheese, put in a greased 9x13, sprinkle with Mexican cheese.
Bake at 350 for 35-40 minutes.
Spoon into tortillas.

-Bekah got this recipe from Cindy, who I think got it from Amber Hoke.

Sausage Grits casserole

1 cup grits
2TB butter
2 cups grated sharp cheddar cheese
1 t garlic powder
2 t worcestershire sauce
pepper
1 beaten egg
1/4 cup milk
1 pound crumbled, cooked sausage

Cook grits as directed. Add butter, cheese, garlic, salt, worcestershire suace, pepper--Cool.
Add egg and milk. Mix all together. Sprinkle with additional cheese and paprika.

Bake at 350 for 30 minutes.

This is served at Fort Lewis Lodge.

Pecan-Crusted Chicken Tenders

16 saltine crackers
1/4 cup pecans, ground
2 tsp. paprika
1/2 tsp salt
1 egg white
Vegetable cooking spray
1 1/2 lb. chicken tenders (I just cut up boneless, skinless breasts into strips)
1/4 cu all-purpose flour

preheat oven to 425
Stir together crushed crackers and next 4 ingredients.
Whisk egg white just until foamy.
Place a wire rack coated with cooking spray in a 15x10 jelly roll pan.
Dredge chicken tenders in flour; dip in egg white, and dredge in saltine/pecan mixture. Lightly coat chicken on each side with cooking spray (I haven't done that); arrange chicken on wire rack.
Bake at 425 for 18-20 minutes or until golden brown, turning once after 12 minutes.

These are great served with Chick-a fil-A sauce!!

Stuffed Peppers

My kids loved the filling in these peppers and the flavor reminds me of the yummy chicken salad we had at Kim's Bridal Lunch. I only did 4 peppers and then baked the remaining filling seperate in a pyrex dish at the same time. Also, instead of pimentos, I chopped up red pepper for the filling.

Stuffed Peppers
6 medium green Bell peppers(I used one red and loved that so next time I will use all red)
2 cups of cooked rice (I used brown.)
1 cup chopped celery
2 cups of cooked chicken cubed
1/4 cup chopped onion
2 TB of chopped pimento, drained
1 cup of mayonnaise, or as desired (I used reduced-fat)
1 teaspoon of curry powder
1/2 teaspoon of salt and a dash of pepper


Cut the tops of the peppers;remove seeds and membranes. (I chopped the top of the red pepper and used it in the filling) Cook peppers in simmering water for 10 to 15 minutes. Drain. Combine cooked rice, chicken,celery, onion, and pimento in a mixing bowl. In a seperate bowl, combine the mayo, curry, salt and pepper. Gently toss mayo mixture with the rice and chicken mixture. Fill peppers; place in a greased shallow baking dish and pour a small amount of water int he baking dish, enough to cover the bottom. Bake stuffed peppers at 350 for 30 minutes or until stuffed peppers are tender.

Oatmeal and Banana Pancakes

I bought 25 pounds of oatmeal. No, that isn't a typo. 25 pounds! Now we often eat oatmeal for breakfast but 25 pounds may have been excessive so I have been trying some new oatmeal recipes-Oatmeal Bread(alot of work!), Banana Oatmeal Bread, Oatmeal Chocolate Chip cookies, and these Oatmeal and Banana Pancakes. Max and Bella LOVED them. I tasted a couple bites and they are delicious and they are good for you! The recipe included a Pomegranate Syrup recipe to use on the pancakes which I didn't try this time but plan to next time.

Oatmeal and Banana Pancakes

3 medium bananas
1/2 cup of skim milk
1/2 tsp of pure vanilla extract
1 cup of rolled oats, ground to a course flour in a food processor
1/4 cup rolled oats
1/2 cup of whole wheat flour (I used freshly ground hard white wheat)
1/4 tsp of salt
2 tsp of baking powder
2 egg whites, whipped to soft peaks


1. Add bananas, milk, and vanilla to a blender and puree until smooth.
2. In a large bowl, whisk together the ground oats, the rolled oats, flour, salt and baking powder.
3. Fold in the blended banana mixture to form a thick batter. Don't overwork!
4. Gently fold in the blended egg whites.
5. Cook until lightly brown on both sides. These will be thick, dense pancakes.


Pomegrante Syrup
1 cup of Pomegranate Juice
2 Tablespoons of Honey

1. Whisk juice and honey together in a small saucepan.
2. Bring to a boil over medium-high heat, then drop heat to medium.
3. Simmer mixture until it is a thick syrup-about 15 minutes.
4. Cool slightly and use over pancakes.


This recipe is from the May/June issue of Clean Eating Magazine.

Roasted Carrots

This http://thepioneerwoman.com/cooking/2009/11/roasted-carrots-by-pastor-ryan/
is pretty much the greatest thing to ever happen to a carrot. End of story! Make these today!

Dill Dip

I got this yummy recipe from Lee's family and we love it. It is supposed to be served with veggies but Lee, Ben, and Kim just like to eat it with chips:)!

3/4 cup mayo
3/4 cup sour cream or plain yogurt
1 tablespoon minced onion
1 teaspoon of Beau Monde
1 teaspoon of dill

Mix it all together. I usually double or triple this and you can eat it right away but it tastes better if you mix it up several hours before serving.

Mini Veggie Frittatas

Vegetable oil spray
4 eggs
3 Tbs. low-fat milk
1/4 ts. salt
/3 cup part-skim mozzarella cheese
4 sundried tomatoes chopped or fresh tomato
1/3 cup red, yellow, orange or green pepper.

1.Preheat oven to 375. Spritz 12 mini muffin tins with vegetable oil.
2. In a bowl, whisk eggs, milk, and salt. Add cheese and veggies.
3. Spoon a tablespoon into each muffin cup. Bake for 12 to 14 minutes.

Kid tested by Max at NanaSue's.

Heather's Parmesian Corn Chowder

This is a very yummy soup. You can eat it just the way it is or put in diced ham or chicken. Freezes well too!

2 cups water
2 cups diced peeled potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1/4 cup butter or margerine
1/4 cup all purpose flour
1 tsp salt
1/2 tsp pepper
2 cups milk
1 can cream style corn
6 oz of shredded parmesian cheese

In a large sauce pan, combine first 5 ingredients, bring to a boil. Reduce heat, cover and simmer until veggies are tender(Do NOT drain)
Meanwhile, in a small saucepan, melt butter. Stir in flour, salt & pepper until smooth. Gradually stir in milk. Bring to a boil, cook and stir for 2 minutes until thickened. Then stir it into the veggie mixture.
Add corn and cheese (and ham or chicken if you are using). Cook 10 min longer. While cooking, this needs to be monitered and stirred frequently because the cheese can stick and burn.

I got this recipe from a friend and she always uses chicken and loves it. I always use turkey- ham and prefer it that way. It's yummy either way or plain!

Cranberry Chicken

This is a family favorite!

8 boneless skinless chicken breasts
1 can WHOLE cranberry sauce
1 package of Lipton Onion soup mix
1 8 0z bottle of French Dressing
garlic salt and oregeno

Combine sauce, soup, and dressing. Pour over chicken and sprinkle with spices. Cover and bake for 1.5 to 2 hours @300 degrees. Uncover and bake for 30 more min. Serve with egg noodles or rice.
I have also done this in the crock pot and let it cook on low all day.

Banana Chocolate Chip Cake

3 c. sugar
4 c. flour
1 t. baking powder
3 t. baking soda
6 ripe bananas
4 large eggs
1 c. canola oil
1/2 c. orange juice
1 1/2 t. vanilla extract
12 oz. semisweet chocolate chips (toss in flour so they don't sink to the bottom)

Sift all dry ingredients together in a large bowl.
Put the bananas into a large bowl and mash at low speed.
Add eggs, oil, oj, and vanilla and mix til smooth for 1 minute at medium speed.
Add the dry ingredients, mix til smooth, about 2 minutes.
Add chocolate chips and mix til blended.
Pour into a greased and floured 9 inch tube or bundt pan. (You can also use 2 loaf pans)

Bake at 350 for 1 1/4 hours.
Cool on rack 15-20 minutes, then unmold.
Top with powdered sugar.

Wing Dip

Easy Peasy Creamy Cheesy! (can you tell I am spending time in an elementary school?)

3 bricks of cream cheese
2-3 cooked, chopped chicken breasts
Ken's Steak House Blue Cheese dressing (start with 2 cups, add to taste)
1 cup of Texas Pete Hot Sauce

Microwave all ingredients until creamy and mixed.
Serve with Scoops and celery

Pumpkin Chocolate Chip Muffins

4 eggs
2 cups sugar
1 (16 oz.) can pureed pumpkin
1 1/2 cups oil
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 package chocolate chips

In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth. Add in dry ingredients and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake 16-20 minutes at 400 degrees. Makes 24-30 muffins.

I replaced the oil with unsweetened applesauce and reduced the amount of eggs to 2 eggs and these were still really yummy! They freeze well too! Very yummy with a cup of coffee!!

Happy National Waffle Week! Sept 6-Sept 12

I made these yesterday (I doubled the recipe) and froze the leftovers-Who needs Kashi?!! I also added about 1/3 of cup of ground flax seed.

Money Saving Mom's Favorite Whole-Wheat Waffles
(Makes approximately 6-8 waffles. I usually triple or quadruple this recipe and it will make enough to last for at least 4-6 breakfasts for us.)

1 3/4 cup whole wheat flour
2 Tablespoons sugar
1 Tablespoon baking powder
2 eggs
1 3/4 cup milk (I usually use half milk, half water--unless I have a lot of excess milk to use up!)

1/2 cup oil or melted butter (I usually use half oil, half applesauce. You can use all applesauce, but we don't think they turn out quite as well that way. I've also substituted other pureed fruits and veggies and those work as well. So long as you do half oil/half puree, it doesn't make much difference.)
1 teaspoon vanilla (optional)
Mix together dry ingredients in one bowl. Lightly beat together wet ingredients in another. Add egg mixture to dry ingredients and stir just until moistened. Pour batter onto lightly-oiled waffle iron and bake until done.
To freeze, I normally just let them cool and then stick 5-6 in each freezer bag. To thaw, just pull them straight out of the freezer and heat in the microwave, in a toaster oven, or in the oven.

Caroline's Blueberry Muffins

2 ripe bananas
2 eggs
1 cup brown sugar (can use Splenda/brown sugar)
1/2 cup olive oil or melted butter
1 1/2 cups blueberries
1/2 ts. vanilla
1/2 ts. almond flavoring
2 1/4 cups flour (1 whole wheat, 1 1/4 white)
2 ts. baking powder
1/2 ts. cinnamon
1/2 ts. salt

Mash bananas.
Combine bananas, eggs, sugar, and oil till blended.

Stir in blueberries and flavorings.

Mix dry ingredients together, then stir into banana/blueberry mixture until well blended.

Spoon into greased (PAM) muffin pans. Bake at 350 for 25-30 minutes.
Makes 12

Darth Vader Bean Lasagna

The first time I served this I told Max the "black things" were Darth Vader Beans and he promptly ate it up! This is a good way to get beans in those that don't like them and a great meatless dish to help save money.

9 lasagna noodles(cooked according to directions)
1 large onion
3 garlic cloves minced
2 (16oz) cans of black beans, drained and rinsed
1 can of diced tomatoes, undrained
2 cans of tomatoe paste(6oz)
1 cup of water
2 TBS of fresh cilantro
1/4 to 1/2 tsp of crushed red pepper flakes
4 egg whites beaten
1 (15oz) carton of reducedfat ricotta cheese
1/2 up of grated parmesian
1/4 cup of fresh parsley minced(I used dried)
2 cups of shredded reduced fat Mexican blend cheese(I like mine cheesy and used more than this)
1. In a large skillet over medium heat cook onion and garlic in oil until tender. Add the beans, tomatoes, paste, water, cilantro and red pepper flakes. Bring to a boil. Reduce heat and simmer until slightly thickened.
2. Combine egg whites, ricotta cheese, Parmesian cheese, and parsley
3. Spread 1/2 cup of bean mixture in bottom of 13x9 baking dish. Layer with 3 noodles, a third of ricotta cheese mixture, a third of remaining bean sauce and 2/3 cup of cheese blend. Repeat 2 times.
4. Cover and bake at 350 degrees for 30-35 minutes. Uncover and bake 10-15 longer or until bubbly. Let it stand for 10 minutes before serving.


***
I use no cook whole wheat lasagna noodles from Super Target(Archer Farm brand). I don’t use the cilantro or red pepper and only use a can and half of black beans(because Lee doesn’t like them) I use whatever cheese I have so sometimes it is cheddar and mozzarella and sometimes the blend or just one or the other. I also use a lot more than 2 cups.