Waldorf Astoria Stew

3 lbs stew meat

1 c celery, thickly sliced

4 medium potatoes, cubed

2 c carrots, sliced

1 medium onion, sliced

2 T sugar

1 can cream of tomato soup

4 T tapioca

1 t salt

1/2 c water

Combine all ingredients. Cover and cook at 250 degrees for 5 hours.

***

Another recipe from my childhood. My children love this!

Souper Meat & Potato Pie

1 can cream of mushroom soup

1 pound ground beef

1/4 c onion, chopped

1 egg, slightly beaten

1/4 c bread crumbs

2 T parsley

1/4 t salt

Dash pepper

2 c mashed potatoes

1/4 c cheese, grated

Mix 1/2 cup soup, ground beef, onion, egg, bread crumbs, parsley, salt and pepper. Press firmly into 9 inch pie dish. Bake 350 degrees for 25 minutes. Top with mashed potatoes. Top with remaining soup and cheese. Bake an additional 10 minutes.

***

This was one of my favorite things my mom used to make for our family while I was growing up. I used to make it all the time but hadn't made it in years.

Chimichanga's

2 cups chicken, cooked & shredded (I just cooked some frozen chicken breasts in my crockpot all day with a little bit of water and seasoning)
2/3 cup salsa
1 tsp cumin
1/2 tsp oregano
Shredded Cheddar
Tortillas

Combine chicken, salsa & spices.  Spoon onto tortillas, sprinkle with cheese, and roll up like a burrito, tucking both ends in.  Spread butter on both sides of wrap and bake at 400 for 15-20 minutes.  Makes 6.

***
My family loved these!  VERY simple, and you could change it up by adding corn, black beans, dipping in sour cream, whatever you have! 

Best Banana Bread Ever!

1/3 cup butter
3/4 cup sugar
1 egg, beaten
1 1/2 cup flour (I used 100% whole wheat)
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
4 bananas
2 TB water
1 tsp vanilla

Cream butter & sugar together.  Add beaten egg.  In seperate bowl, combine dry ingredients.  In a blender, puree bananas, water and vanilla until smooth.  Combine all the mixtures and bake in a greased bread pan for 50-55 minutes at 350 until a toothpick comes out clean.

***
SO GOOD!!!  This is definitely my new banana bread recipe.  Might have to make it every week!  I love finding recipes like this where I can substitute the whole wheat flour and not lose ANY flavor.

White Bean Chicken Soup

1 Tb oil
1 onion, diced
2 tsp minced garlic
2 lb chicken, cut into bite-size pieces

Saute in a skillet over med heat until onion is tender.

Transfer to slow cooker and add:
1 can great northern beans, drained & rinsed
1 can garbanzo beans, drained & rinsed
1 can sweet white corn, drained
1 small can diced green chilies
2 cups water
2 tsp chicken boullion granules
1 tsp cumin

Cook on low 7-8 hours.  Serve with shredded cheese on top.

***
My kids loved this!  Easy, nutritious, inexpensive.  My kind of dinner!  We'll definitely be having this a lot this winter.

Potato Ham Chowder

Into the crockpot goes:

1 box Au Gratin potatoes with cheese
1 small red pepper, diced
1-2 carrots, grated
2 cups diced ham
2 cups cold water
2 cups whole milk
Black pepper to taste

Stir to combine and cook on Low for 4 hours. 

Add 1 cup frozen peas and cook 15 minutes to heat. 

***
This was really quick and easy to make.  We ate it after our Sunday hike, and it tasted so good after a chilly day outside! 

Simple Hearty Beef Stew

2 lb stew meat
2 TB flour
1 TB oil

Coat meat in flour and some black pepper, and brown in a skillet with the oil.  Set meat aside.

In crockpot, combine:
3 cups chopped potatoes
4 carrots, sliced
2 onions, cut into wedges
4 tsp minced garlic

Place stew meat on top and add:
3 cups beef broth
1 tsp thyme
1 bay leaf

Cook on low for 8 hours.  Before serving, combine 1/4 cup flour with some water and add to crockpot and cook on high for a few minutes to thicken stew.

***
So easy and really yummy!!  The stew meat fell apart, and the flavor was fantastic!

Peanut Butter Bars

1 cup peanut butter
6 tablespoons butter
3/4 cup packed brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
3 eggs
1 cup all-purpose flour
1-2 cups semisweet chocolate chips


Directions

Mix peanut butter, butter or margarine, and sugars until creamy. Stir in vanilla. Beat in eggs. Mix in flour. Spread dough into a greased 9 x 13 inch pan.

Bake at 350 degrees for 20 to 25 minutes. Remove pan from oven, and sprinkle with chocolate chips. Let stand 5 minutes and spread. (Add more or less chocolate chips depending on how thick you want the chocolate topping.)  Cool, and cut into bars.

***
YUM!  No other words necessary! :)  Go make them!

Whole Wheat Blender Pancakes

Combine in blender the following and mix on high speed for 2 full minutes

1 c whole wheat (the actual wheat, NOT whole wheat flour)
1 c milk

Add: 1 c more milk and blend 2 more minutes (do not add more wheat!!!)

Add: 2 eggs
2 T canola oil
1 tsp salt
1 tsp cinnamon
1 T brown sugar
Blend well.
Can store in refrigerator overnight.
Just before cooking, add 1 T baking powder
Blend in gently with moment speed until mixed, the batter will be fairly liquid-y!
Use 1/8 cup to pour into heated pan.  When bubbly, flip.  Makes about 18 or so pancakes, depending on size.

***
My mom has been making these pancakes for a few years, they are SO good!!  I love having one more thing to use my wheat for and get those whole grains into my kiddos (and less sugar)!  Cam is eating his 4th pancake right now, and Allie is on her 3rd!  These pancakes are also great because you can make a big batch and reheat them the next day, they taste just as good!  Enjoy!

Cuban Black-Bean Stew

1 TB olive oil
1 medium red onion, chopped
1 garlic clove, minced
1 red bell pepper, chopped
2 cans black beans, rinsed & drained
1 can vegetable broth
1 TB cider vinegar
1/2 tsp oregano
course salt and ground pepper

Heat oil in a large saucepan over medium.  Add onion, garlic, and bell pepper.  Cook, stirring occasionally, until onion is soft, 8-10 minutes.

Add beans, broth, vinegar and oregano.  Cook, mashing some beans, until slightly thickened, 6-8 minutes.  Season with salt & pepper.  Serve beans over long-grain white rice.

***
Yum!  My kids loved it!  And it tasted even better the next day!

Beef Noodle Bowl

Recipe from Kraft Foods

1/2 lb. linguine, uncooked  (I used angel hair, it was good!)
3 cups broccoli florets
3 carrots, peeled, sliced
2 tsp. oil
1 lb. beef sirloin steak, cut into strips
1/4 cup KRAFT Asian Toasted Sesame Dressing
1 Tbsp. teriyaki sauce
COOK pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.

MEANWHILE, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.

DRAIN pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.

***
This is so good, one of Nate's favorites.  Cam inhaled it too!  It's a quick recipe for a weeknight!  Enjoy!

Smart Cookies

1/4 cup applesauce
2 Tbsp butter (no substitutes)
1/3 cup white sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1 cup whole wheat flour
1 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
3/4 cup oats
3/4 cup dark chocolate chips

Preheat oven to 350^ F.  Beat together applesauce, butter and sugar.  Beat in egg and vanilla.  In a separate mixing bowl, combine flour, baking soda, salt and cinnamon.  Stire flour mixture into first mixture and mix well.  Then stir in oats, followed by chocolate.  Bake for 10 minutes.

***
This recipe was on the back of my weekly grocery ad.  I was so excited to try it because I LOVE to have some sort of baked good around, but always felt guilty!!  I love how these pack in some extra nutrition and use WAY less butter than most cookies.  These turned out really yummy, although my oven is seriously retarded, and baked them really un-evenly.  So someone try these in a working oven and let me know how they turn out!!

Vegetable Chickpea Curry Stew

4 cups cauliflower, cut into small pieces
2 cups sliced carrots
2 cups frozen green beans
1 onion, diced
1 can chickpeas (garbanzo beans), rinsed
1 can vegetable broth
3 tsp curry powder

Combine in a slow cooker.  Cook on low for 5-6 hours.

Add:
1 can lite coconut milk
2 tsp dried basil

Heat through.  Serve alone or over rice.

***
YUM!  This was delicious!!  I made this with brown rice, but in my opinion, have more stew than rice on your plate!  Cam loved it, and I loved watching him eat spoonfuls of veggies!  They end up being really soft, so if your kids don't like veggies, you can mash them up with the rice.  Next time I'm going to double the green beans because they were my favorite part!!

Six Week Bran Muffins

2 c Nabisco 100% bran
2 c water
2 1/2 c sugar
1 c shortening
4 eggs
5 c flour
4 t baking soda
1 1/2 t salt
1 quart buttermilk
4 c Kellogg's All-Bran

Mix Nabisco bran and water and let stand. Cream shortening and sugar; add eggs. Add dry ingredients, buttermilk and All-Bran. Mix until just moistened. Add bran and water mixture.

Bake 15-20 minutes @ 375 degrees. Refrigerate unused portion for up to 6 weeks.

***

I haven't made these in years but I remember them being so delicious. It's nice to have the mix made up because you can have fresh, warm muffins every day without having to make muffin batter every day.

Cabbage Soup

1 Tbsp olive oil
3 cups cabbage, thinly sliced
2-3 carrots, thinly sliced
3 tsp minced garlic
1/2 tsp tyme
Black Pepper

Combine above ingredients in a large saucepan over med heat.  Cook for 3 minutes.

Add:
1 cup water
1/3 cup tomato paste
1 can petite diced tomatoes
2 cans chicken broth

Bring to a boil, cover, reduce heat, simmer for 8 minutes.

Add:
2 cans great northern or cannellini beans, rinsed & drained.  Mash 1/2 of them.  Add to soup and heat through.

***
This soup was quick and delicious on a rainy, gray evening!  Great with homemade bread for dipping.  My kids both loved it, which sort of surprised me.  I wasn't sure if they'd eat the cabbage.  Just goes to show, you never know what kids will like!!  I'm not a big fan of Thyme, so I might try dried basil next time.

Brown Sugar Oat Muffins

1 cup old-fashioned oats
1 cup whole wheat flour
1/2 cup white flour
2 tsp baking powder
1/2 tsp salt

Combine in a bowl.

2 eggs
3/4 cup packed brown sugar
3/4 cup milk
1/4 cup canola oil
1 tsp vanilla

Whisk together in a separate bowl.

Add wet mixture to dry ingredients, combine just until moistened.

Fill greased muffin cups 2/3 full.  Bake at 400 for 15 minutes.  Makes 1 dozen.

***
I was craving bran muffins this morning, but didn't have the ingredients, so I found this recipe instead in my Taste of Home cookbook.  They were SO good...perfect hint of sweetness!  But the oats and whole wheat flour made me feel like they were a healthier snack option.  Yum!!

Thai Peanut Noodle Salad

Thai Peanut Dressing:

1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t kosher salt*
2-3 t sriracha chili sauce*
2-4 T water*

*The need for salt may differ depending on the brand of PB you use. Taste first and then add.
*Sriracha chili sauce: you may want more or less depending on your preference of heat levels. Taste first and then add.
*Lastly, the addition of the water is purely for consistency which again, depends on the PB brand you use. Add water until you get the consistency you want, or leave it out completely.

Place everything in a blender and mix until smooth. Makes about 2 cups. Refrigerate until ready to use.

Thai Peanut Noodle Salad

8 oz Linguine Fini (or regular linguine)
4 C shredded greens: any combo of napa cabbage, romaine lettuce, spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
Honey roasted peanuts (about 1/2 cup)

Cook the pasta; drain and run water over it until noodles are cool. Coat with dressing and refrigerate until ready to use.

To assemble salad combine vegetables, pasta and chicken in a large bowl. Pour the Thai Peanut Dressing over everything, stirring as you go. Sprinkle peanuts on top and garnish with cilantro.


***
I thought this was really good. Jonathan especially loved it--he loves Pad Thai, peanut sauce, whatever... His suggestion was to cut the veggies up pretty small, just to make it easier to eat. I would make this again.

Almond-Mandarin Orange Tossed Salad

Dressing:
1/4 cup oil
2 TB sugar
2 TB cider vinegar
S&P

Whisk together in a small bowl.

Combine:
Romaine lettuce
Cucumbers
Carrot
Diced avocado
Green onion
1 can mandarin oranges
1 cup candied slivered almonds (to make: cook sugar over med-low heat until liquid.  Add slivered almonds and toss quickly to coat.  Pour onto wax paper to cool.  Break apart and sprinkle into salad.)

Pour dressing over salad, mix to coat, and serve! 

We ate this with spaghetti the other night...I ended up eating more salad than pasta, which is how it should be!  Yum!

S'mores Brownies

Nate & I have been on a S'mores kick lately....we eat them every night!  My friend Melanie gave me the recipe for S'mores brownies, so of course I had to try them out.  WOW....they taste even more amazing than they look!  Go make some...tonight!!

1 box brownie mix
8 graham crackers, crushed
3 c marshmallows (the mini ones would work best)
Hershey's chocolate bar, broken into pieces

Bake brownies according to box directions.  As soon as they are finished, move rack up to broiler position in the oven.  Top brownies with marshmallows and graham crackers.  Broil for 2 minutes or until marshmallows begin to brown....watch them carefully!!  They will burn easily!  Top with chocolate pieces, let cool and serve!  YUM!

Homemade Cornbread

1 c cornmeal
1 c flour
1 T baking powder
1 egg
1 c milk
1/4 c melted butter

Combine dry ingredents.  Add wet ingredients and mix until just combined.  Pour into greased 8x8 dish and bake at 425 degrees for 20 minutes.

***
We got this recipe from a book about Tennessee that we checked out at the library!  Quick, easy recipe.  Yummy smothered in butter & honey and served along with mashed red potatoes, bbq chicken, and collard greens!!

Collard Greens & Bacon

1 tablespoon olive oil
1/2 package bacon
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens; folded, sliced & rinsed


Directions

Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook in bacon grease until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.

Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 1 hour, or until greens are tender.  You can also transfer to a crockpot at this point and cook on low for several hours.  The longer these cook, the better.

***
I was excited to try collard greens because they are always at or near the TOP of every "healthiest vegetable" list.  Plus, they are a Southern staple, so we should probably get used to them, right?? :)

We were a little bit nervous trying out a new leafy green....mostly because we both hated bok choy....our last attempt at branching out in the veggie world. 

Well....this time the verdict is GOOD!!  We LOVED these!!  They tasted awesome along side the bbq chicken and mashed potatoes.  And I read that in the South, they dip their cornbread in the broth this dish makes.  YUM! 

BUT...that's not the best part!!  The best part is that Cameron LOVED them too!  He ate all of his on his plate and even had seconds!!  Collard greens are here to stay!!!

(adapted recipe & photo courtesy of allrecipes.com)

Baked BBQ Chicken

4 frozen chicken breasts, slightly thawed
Chicken seasoning
1 1/2 c. bbq sauce

Preheat oven to 350 degrees F

Place chicken in a shallow baking dish and sprinkle heavily with seasoning. Cover and bake 30 minutes.
Remove baking dish from oven and drain any fat from dish, and flip chickens over. Pour the barbecue sauce evenly over the chicken and bake uncovered for 15 more minutes.  Remove and serve.

***
This turned out to be delicious!!  The chicken was moist and so yummy!  Such a simple recipe!

We served this along side red mashed potatoes, collard greens, & cornbread.  YUM!

Baked Spaghetti

1 lb hamburger (I usually use less)

1/2 onion, diced

green pepper, optional

1 can cream mushroom soup

1 can cream tomato soup

8 oz cooked spaghetti

1/2 c cheese

Brown hamburger with onion and green pepper. Add soups and 1 can water. Add noodles. Put in baking dish and top with cheese. Bake at 350 degrees for 30 minutes.

***

This is an easy, inexpensive, kid-friendly recipe.

Bread Salad

Ingredients


24 (3/4 inch thick) slices French bread
3 cups cooked, cubed chicken breast
4 medium tomatoes, cut into chunks
1 (15.5 ounce) can great northern beans, rinsed and drained
1 large cucumber, seeded and chopped
1/4 cup chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup balsamic vinaigrette
1/2 cup shredded Parmesan cheese

Directions

Place bread on a baking sheet. Broil 3-4 in. from the heat for 2-3 minutes or until golden brown, turning once. Cool on a wire rack. Cut bread into 1-in. pieces.

In a large bowl, combine the bread, chicken, tomatoes, beans, cucumber, basil, salt and pepper. Drizzle with vinaigrette and toss to coat. Refrigerate for 30 minutes. Sprinkle with Parmesan cheese and toss.

***
I just recently discovered bread salads, and they are now one of my favorites!  I've been missing out!  This recipe was quick and easy to prepare.  I left out the chicken, and I used sourdough baguette lightly toasted with butter.  We also ate this with tomato soup.  Delicious, light, summer meal!!

Cafe Rio Sweet Pork

SWEET PORK:

2 pounds pork (I used boneless pork ribs)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can RED enchilada sauce (Next time, I'll use a TAD less....so maybe more like 2/3 or even 1/2 can)
1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight. (I marinated mine for a full 24 hours).

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!

***
I know there are probably LOTS of different versions of Cafe Rio's sweet pork, and this is the only one I've tried, so I have nothing to compare it to.  We thought it was WONDERFUL!!!  I have to credit favfamilyrecipes.com for this version.  It turned out SO yummy! 

Tonight I served this over white rice with a side of sweet corn.  I was gone most of the day, but next time, I'd really like to take the time to make black beans, lime-cilantro rice, and try to replicate an actual Cafe Rio salad or burrito!

Slow Cooker Cream Corn

1 1/2 (12 ounce) packages frozen corn kernels
1 (8 ounce) package cream cheese
1/2 cup butter
1/2 cup milk
1 tablespoon white sugar
salt and pepper to taste


Directions

In a slow cooker, combine corn, salt & pepper.  On stovetop, melt remaining ingredients together.  Pour over corn.

Cook on High for 1 hours, switch to Low for 3-4 hours.

***

Ok Hello....how can this NOT be good?  Pretty much anything cooked in cream cheese and butter is bound to be awesome!!  And this definitely was!  I mixed a big spoonful of it in with some spaghetti sauce and noodles....I have NEVER seen my children eat so much in one sitting....EVER!  I'm making this every week!

Cilantro Lime Rice

3 cups Water

3 cups Rice
¼ cups Fresh Lime Juice
¼ cups Onion, finely chopped
1 can Green Chilies
2 cloves Garlic
½ bunches Cilantro
2 Tablespoons Chicken Boullion

Mix all ingredients in large pot.  Bring to a boil, cover and simmer for 20 minutes.  Squeeze extra lime juice over top if desired.

***
Yum!  I served this rice along with black beans and sauteed chicken.  I used short-grain white rice, and next time I will definitely use long grain so it doesn't stick together as much.

Tortillas

I made the black bean soft tacos last night and used homemade tortillas. Yum!

1 1/2 c whole wheat flour
1 1/2 c white flour
1 tsp salt
1/3 c olive oil
1 c warm water

Knead until smooth. Divide dough into 12 balls and cover with plastic wrap. Let rest for 30 minutes. Roll out dough. Fry tortillas on a dry pan.

I also made guacamole which I thought really added to the black bean mixture. I used 1 avocado, 1/2 T lime juice, minced onion, garlic and 2 heaping T of sour cream.

Sweet Chili

6 skinless, boneless chicken breast halves (optional, it tastes great without the chicken as well for a vegetarian meal)
1 (15 ounce) can dark red kidney beans, undrained
1 (15 ounce) can pinto beans, undrained
1 (15 ounce) can black beans, undrained
2 onions, cut into chunks
1 green bell pepper, coarsely chopped
1 cup frozen sweet white corn
1 (6 ounce) can tomato paste
1/3 cup brown sugar
2 tablespoons seasoned rice vinegar
2-3 tablespoons chili powder
1/2 teaspoon salt
1/2 cup shredded Cheddar cheese


Directions

Place the chicken breasts into a slow cooker, and pour in the kidney beans, pinto beans, black beans, onions, green bell pepper, corn, tomato paste, brown sugar, rice vinegar, chili powder, and salt. Stir to combine all ingredients, and cook on low all day.
Remove the chicken breasts, shred with 2 forks, and stir the shredded chicken back into the chili. Sprinkle the top of the chili with Cheddar cheese, and serve.

***
This was delicious!  My kids ate almost as much as we did!  SO yummy!  It can be made either with or without chicken.  This recipe makes a huge batch, so you could freeze it too.

Black Bean Soft Tacos

1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon canola oil
2 (15 ounce) cans black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1 (4 ounce) can chopped green chilies
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
8 (6 inch) flour tortillas, warmed
1/2 cup shredded reduced-fat Cheddar cheese
1 large ripe avocado, peeled and sliced


Directions

In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the beans, tomatoes, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until mixture begins to thicken. Spoon about 1/2 cup off center on each tortilla; sprinkle with cheese. Fold one side of tortilla over filling. Garnish with avocado.

Wow, these are excellent!  We used sour cream too, and I warmed the tortillas.  My kids both loved them!

Slow-Cooker Pork Chops

4 Pork chops (frozen is fine.  I used bone-in, but it doesn't matter, boneless is fine too)
1-2 onions, sliced into rings
1 chicken boullion cube (or 1 tsp granules)
2 tsp brown or dijon mustard
Course black pepper

Sear chops over med-high heat in a skillet until lightly browned.  Dissolve boullion or granules in 1/2 c hot water.  Add mustard and mix.  Arrange onions in bottom of crockpot.  Place pork chops on top.  Cover generously with pepper.  Cover with liquid mixture and cook on low all day.

These were delicious!  Served them with long-grain rice and steamed broccoli.

Beef Taquitos

3 C cooked, shredded beef roast*
4oz green chilies, undrained
1/4-1/2 t minced chipotle pepper in adobo sauce**
3 t adobo sauce from the canned chipotle peppers**
1 t garlic powder
1 t coriander
1/2 t cumin
1 t chili powder
zest from one lime
1 T fresh lime juice
1 package Queso Fresco (about 12 oz)
20 white corn tortillas
olive oil or cooking spray
kosher salt

*I created this recipe to use up left over roast from things like pot roast and french dip sandwiches. If you're cooking a roast strictly for use in these taquitos, then just mildly season it with things like salt, pepper, onion, and garlic before cooking.

**If you don't want to work with the chipotle peppers, or can't find them, try adding some Chipotle Chili Powder. You can find it by the other spices in the grocery store. It will still give you a smoky spice, so start with a little and increase to taste.

Preheat oven to 425 degrees.

Slice any larger pieces of roast across the grain so the beef is shredded into 1/2-1 inch pieces. Combine chilies, chipotle pepper, adobo sauce, garlic, coriander, cumin, chili powder and lime zest and juice in a bowl. After stirring to combine, gently toss together with shredded beef.

Wrap a pile of about 10 tortillas in damp paper towels and microwave for 1 minute to soften. (after those are used, do the next 10)

Working with one tortilla at a time, crumble about 1T queso fresco in a line across the center of the tortilla. Top with 1-2 T shredded beef mixture. Tightly roll and place seam-side down on a lightly sprayed baking sheet. Continue to roll until all of the tortillas are filled.

Use cooking spray, olive oil spray, or lightly brush olive oil on the top of each taquito. Sprinkle with kosher salt. Place in the pre-heated oven and bake for 20-25minutes or until golden brown on the edges.

Serve warm with sour cream and guacamole. Makes about 20 taquitos.

***

These were yummy and a perfect way to use left over pot roast. I chickened out using the chipotle peppers and adobo sauce. So I'm not sure what the difference would have been. For directions on how to work with chipotle peppers go here.

Slow Cooker French Dip Sandwiches (or Pot Roast)

1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns
Swiss, provolone, or mozzarella cheese, shredded or sliced.

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper. When very hot, carefully place roast in pan and sear on all sides. You're not cooking the meat, you're just browning it quickly on all sides to add flavor and seal in the juices.

Place in crockpot and sprinkle with onions soup mix. Pour water and beef broth over roast. Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It's hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it's done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.

Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty. Ladle juices into small cups for dipping and enjoy!

***

Yum, yum, yum!!!

Creamy Corn Chowder

2 Tbsp. butter
1/4 c. all-purpose flour
1 c. water
2 1/2 c. milk (skim or 1% work just fine and lighten it up considerably)
2 regular-sized chicken bouillon cubes, 1 Knorr chicken bouillon cube, or 2 tsp. chicken base
1/2 lb. bacon (optional)
1 small-medium onion, minced
2 red potatoes, diced into small cubes
2-3 cloves garlic, minced
1 can corn, drained or about 1 1/2 C frozen fresh corn
Salt and pepper to taste
A few dashes of hot sauce (like Tabasco or Cholula)


Fry bacon until crisp. In the meantime, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base or bouillon and bring to a simmer. Add potatoes, onions, and garlic, and simmer (but don't boil!), stirring very frequently, for about 20 minutes or until potatoes are tender. Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt to taste. Start with about 1/4 tsp., give it a few minutes, and then add more if you need it.

Ladle into bowls and sprinkle with extra bacon and/or cheese if you want.

***************

This wasn't a big hit--Natalie tolerated it and Megan and Karen wouldn't try it. Jonathan loved it. I thought I was good, but I have a cold so my sense of taste is messed up. So, I'd recommend trying it if it sounds good to you, but I don't think I'll be making it again anytime soon just because my kids didn't really like it.

Baked Fish Sticks with Tartar Sauce

1 lb white fish such as cod, halibut, or tilapia
1 Tbs canola oil
1-3 eggs
6 Tbs flour
1 tsp seasoned salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 C panko bread crumbs
1/2 C unseasoned breadcrumbs

Preheat oven to 450 degrees. Brush canola oil on a rimmed baking sheet and set aside.

Crack egg(s) into a shallow dish and beat lightly (start with one egg and crack another if you run out). In a separate shallow dish combine flour, seasoned salt, pepper, and paprika. In one more shallow dish combine panko and bread crumbs.

Cut fish into sticks about 3-4 inches long and 1/2-1 inch tall.

Working with a few pieces of fish at at time, dredge first in flour and then shake off excess. Then dip each piece in the beaten egg, and finally the bread crumb mixture. Make sure all sides are well coated with bread crumbs and then place fish on the baking sheet.

When all pieces are on baking sheet, place in oven and cook for about 10-15 minutes. Cool for a few minutes and then serve with tartar sauce for dipping.

Tartar Sauce
1/2 C mayonaise
2 Tbs sour cream
1/4 tsp dried dill
1/2 tsp dried parsley
1/2 Tbs finely minced onion
1 T minced dill pickle
1 pinch seasoned salt
1 tsp fresh lemon juice

Mix all ingredients and stir well to combine. Chill for at least one hour before serving. (The longer the better, make ahead if you can!)

****************

These were a big hit. Isaac called them fish chicken nuggets. This is one of the first homecooked meals of mine that he's ever eaten (not counting pizza, tacos and spaghetti). Jonathan loved the tartar sauce.

Sweet & Sour Chicken

1 onion, sliced
1 carrot, sliced
1 celery stalk, sliced
1 1/2 lbs boneless, skinless chicken, cut into bite-sized pieces
1/3 c brown sugar
1/3 c Catalina dressing
1/4 c soy sauce
1 t grated gingerroot
1 (8 oz) can pineapple chunks, drained, liquid reserved
1 T cornstarch
1 green pepper, sliced
1 red pepper, sliced
4 1/2 c hot cooked rice

Place onions, carrots, and celery in slow cooker; top with chicken. Add combined brown sugar, dressing, soy sauce and ginger. Cover with lid. Cook on low for 7-8 hours. During last 30 minutes of cooking time, increase to high. Stir cornstarch into reserved pineapple juice; add to slow cooker along with the pineapple and peppers. Cook 30 minutes or until peppers are crisp-tender and sauce is thickened. Serve over the rice.

******************

I thought this was pretty good--and the kids actually ate it. The chicken was a little dry so I'd cook it a little longer next time.

Lemon Pasta

Boil whole grain spiral pasta until done.  Drain, but reserve about 1/2 c water.  Pour back into pot and add 2 TB butter, zest and juice from 1 lemon, some herbs (such as basil or parsley), and feta or parmesan cheese.  Add salt & pepper to taste.

This is a quick, yummy go-to meal that the kids love.  I will sometimes also steam peas and carrots to mix in to make it a meal.

Chicken Pillows

3 oz softened cream cheese
2 TB melted butter
1 tube Pillsbury crescent rolls
2 c cubed, cooked chicken
2 TB milk

Combine cream cheese & butter and mix with a hand mixer.  Add chicken, milk and some s&p.  Roll out crescent roll triangles.  Fill each one with chicken mixture and seal edges.  Place into a greased 8x8 dish.  Bake at 350 for 22-24 minutes or until golden.  Brush with butter and serve. 

***
This is one of our favorite meals!  Yum!

Bacon-topped Chicken

1/2 c dijon mustard
1/2 c honey
1 tsp oil
1 TB lemon juice
4 chicken breasts

Combine marinade ingredients in a bowl.  Put 1/2 c marinade in a plastic bag with 4 chicken breasts and put bag and remining marinade in the fridge for 2 hours.

Bacon, slightly cooked
1 c sliced mushrooms
2 c cheese

Discard bagged marinade and brown the chicken on both sides in a skillet.  Place into a greased casserole dish and sprinkle with salt and pepper.  Saute mushrooms in some butter until tender.  Place remaining marinade, mushrooms, and cheese on top of chicken.  Top each chicken breast with 2 slices of bacon in a X pattern.  Bake at 375 for 30 minutes or until chicken is 160 degrees.

***
These were delicious!  Made for a very elegant dinner.  I ended up having to bake mine for about 45 minutes. 

Tofu & Black Bean Tacos

Ingredients
1 (14-ounce) package extra-firm tofu, drained
1 1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1 tablespoon olive oil
3 cloves garlic, finely chopped
3 green onions, finely chopped
1 (15-ounce) can black beans, drained and rinsed
12 corn tortillas, warmed
3 cups shredded green leaf lettuce
2 cups chopped tomatoes
1 1/2 cups shredded cheddar or Monterey Jack cheese

Put tofu, chili powder, oregano, cumin, coriander and salt into a bowl and mash together with a fork. Set aside.

Heat oil in a large skillet over medium heat. Add garlic and two-thirds of the green onions and cook until fragrant, about 2 minutes. Add tofu mixture and cook, stirring occasionally, until most of the moisture has evaporated, 10 to 12 minutes. Add beans and remaining green onions, stir well and cook until beans are heated through, about 2 minutes more.

Spoon tofu mixture into tortillas, top with lettuce, tomatoes and cheese and serve.

***
Wow, these were really good!!  My kids ate the bean/tofu filling with spoons instead of making tacos.  I thought the tacos were excellent....next time I will use flour tortillas instead of corn.  I packed mine with tons of green leaf lettuce and tomatoes, and I think that made them even better.  Also next time, I will get some limes to squeeze on top.  These were fast, easy, and definitely a keeper at my house!  The tofu was really disguised by the other flavors, so it's a great way to try tofu out for the first time. 

Cashew Pork

2 Tbsp. cornstarch, divided
1 Tbsp. cooking sherry or apple juice
1 lb. pork tenderloin or boneless pork chops, thinly sliced
1/3 c. water
¼ c. sugar
¼ c. cider vinegar
3 Tbsp. soy sauce
3 Tbsp. ketchup
1 Tbsp. oil
¼ c. green onions
2 tsp. minced or grated fresh ginger
2 tsp. fresh garlic, minced or pressed
6-8 oz. snow peas, trimmed
1 8-oz. can pineapple chunks, drained
1/3 c. chopped cashews

Combine 1 T cornstarch, sherry/apple juice and pork. Toss well.

Combine 1 T cornstarch, water, sugar, vinegar, soy sauce, and ketchup. Stir with a whisk and make sure there are no clumps from the cornstarch.

Heat oil in a skillet; add pork and cook 3-4 minutes. Add onions, garlic and ginger. Stir fry 1 minute. Add snow peas and pineapple. Cook an additional 3 minutes. Whisk sauce again and add it to the stir fry. Bring to a boil; cook 1 minute, stirring frequently. Stir in cashews and serve over hot rice.

*****
I switched the order of my meals because I forgot to add the ingredients for Mexican Haystacks to my shopping list. Oops. So that will have to wait. This stir fry was delish--I'm totally making it again.

If you need a tutorial on fresh ginger like I did, go here.

Enchilada Meatballs

2 cups crumbled cornbread
1 can enchilada sauce, divided
1/2 tsp salt
1.5 lb ground beef
1 8 oz can tomato sauce
Cheese

Combine cornbread with 1/2 cup enchilada sauce and salt.  Combine.  Mix in meat.  Form 1-inch balls and place on a 15x10x1 greased baking sheet.  (I used a small ice cream scoop, worked perfectly!).  Bake at 350 for 24 minutes or until meatballs are cooked through, not pink inside.  Combine tomato sauce with remaining enchilada sauce and heat through.  When meatballs are done, place them in a serving bowl and cover with heated sauce and sprinkle with cheese.

***
Wow, these are GOOD!!  Both my kids ate these like crazy!  We ate ours plain, but they would be good served over white rice.

Tomato Artichoke Pasta

Extra virgin olive oil
5-6 cloves garlic, pressed
1 can diced tomatoes
3 oz. tomato paste
3 oz. white cooking wine or chicken broth
1/2 tsp. Kosher salt
1/4 tsp. black pepper
1/2 C chopped green onions
6-7 oz. marinated artichoke hearts, chopped
1 package fresh pasta (or 1 lb. dried)

In a large saucepan, heat 1-2 tablespoons of olive oil over medium heat. Meanwhile, bring a pot of salted water to boiling. When oil is hot, add garlic, green onions, and artichoke hearts. Saute until garlic is fragrant. Add tomatoes, tomato paste, wine or chicken broth, salt, and pepper. Heat through and toss with cooked pasta.

*******
This was okay. A little too tangy/tomatoey for me. Not sure that I'll be motivated to make it again since I didn't love it and it's much easier to open a jar of spaghetti sauce! However the recipe did call for fresh pasta and it may have been better with a meat or cheese ravioli--I just used regular old dried pasta. So if any of you try this with modifications, let me know.

Creamy Tomato Soup

1 T reserved oil from sun-dried tomatoes, or olive oil
1 C chopped onion
¾ C shredded carrot
4 cloves garlic, minced
1 tsp sugar
1 tsp kosher salt
1/4 tsp pepper
1 Tbs dried basil
1/2 tsp dried oregano
2/3 C sliced sun-dried tomatoes, packed in olive oil
2 (14.5 oz) cans diced tomatoes, undrained
1 (14oz) can chicken broth
3 oz reduced fat cream cheese
optional: 1/2 tsp red pepper flakes

Optional: Parmesan cheese and fresh basil for garnish

1. Place oil in a large saucepan over medium heat. Add onion, carrot, and garlic, and cook for 3-4 minutes or until vegetables are tender, stirring often.
2. Add sun-dried tomatoes, canned tomatoes, chicken broth, sugar, salt, pepper, oregano and basil.
3. Bring soup to a boil and then reduce heat to simmer. Cover pan and simmer for 30 minutes.
4. Remove from heat. Place soup in a blender (do this in 2 batches if necessary). Add cream cheese. Remove center piece of blender lid to allow steam to escape, but place a paper towel over opening in blender lid to avoid spills. Process for a few minutes until smooth.
5. Add additional salt and pepper to taste and then divide soup among bowls. Garnish each serving with a sprinkle of shredded Parmesan cheese and a fresh basil leaf if desired.

*****
I'm not a huge tomato fan so with that being said I thought this soup was good. Not great, but good. But a big tomato/tomato soup eater might say otherwise--Jonathan really liked it. I'd make it again. It was pretty simple and an improvement over Campbell's.

Stuffed Pizza Rolls

1 roll refrigerated pizza dough* (or make your own)
marinara/pizza sauce
2T grated Parmesan cheese
1 T olive oil or melted butter
1/2 t garlic powder
1 t dried Italian seasoning
mozzerella cheese, diced or grated
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.

*You can use regular pizza dough, or thin crust.

Preheat oven to heat specified on pizza dough package. Usually it's 400 degrees. If you make your own dough, 400 is usually a good heat as well.

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 12". Use a pizza cutter to slice the dough into 24 squares.

Place cheese and desired toppings on each square. (Note that you're not putting the marinara sauce on the dough- it's for dipping after). Just eyeball how much. You just need to be able to enclose the toppings in the dough so keep that in mind.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).

Brush the tops of the dough balls with olive oil or melted butter. Sprinkle with the garlic and Italian seasoning and top with Parmesan cheese (or desired seasonings).

Cook them in the oven for about 15-20 minutes or until golden brown on top.

Serve warm with warmed marinara sauce on the side for dipping.

****
These were really labor intensive so I don't think I'll be making them again anytime soon. But they are darling. We're having some computer issues--I'll post pictures on some of my last few posts as soon as I can.

Brazilian Lemonade

4 juicy limes (try and find ones with thin, smooth skins; they're the juiciest and the thin skin cuts down on the chance of your drink being bitter)
1 c. sugar
6 c. cold water
6 Tbsp. sweetened condensed milk

Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.

Wash limes thoroughly with soap (I just use hand-dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off of the limes because you're using the WHOLE lime. Cut the ends off the limes and then cut each lime into 8ths.

Place 1/2 of the limes in your blender.

Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you'll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk; you may want to taste test it at this point. If it's bitter, just add some more sugar and maybe a little more milk.

Serve immediately over lots of ice. This does not keep well, so don't make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance). Credit: ourbestbites.com

********

This is absolutely divine and a cinch to make.

Golden Butternut Squash

1 butternut squash, cut in half lenghwise, pulp removed
1 small onion, diced
1/2 tsp cinamon

Heat oven to 375.  Place squash facing up in a 9x13 pan with an inch of water.  Bake for an hour or until squash is easily pierced with a fork.  Meanwhile, saute onion in some oil over low heat for 15 minutes, until very tender.

Scoop squash out of the shells and mash.  Add to sauteed onions and combine.  Mix in cinnamon.  Serve with some butter, salt & pepper on top.

***
Butternut squash is one of those foods that I have missed out on over the years.  I only discovered it about a year ago.  It's so easy to make and so good!  Very, very healthy too. 

FLUFFY Oatmeal M&M Cookies

I have been on the hunt for a cookie recipe/tips that will keep my cookies from turning out see-through FLAT.  I think I finally found it.  Yum!

1 cup butter, softened barely
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups quick-cooking oats
1 cup semisweet chocolate chips or M&Ms

Directions
1.Preheat the oven to 325 degrees F (165 degrees C).
2.In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, and chocolate chips. Don't overmix!! Drop by heaping spoonfuls onto ungreased baking sheets.
3.Bake for 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro (I did not use cilantro)
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas (or flour)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream or guacamole.

This is again from Our Best Bites. I thought they were yummy. I used the leftover chicken from the Lime Chicken Soft Tacos.

Banana Oat Pancakes

1 1/3 c flour
3/4 old fashioned oats
1 T sugar
2 t baking powder
1/2 t cinnamon

Combine in a large bowl.

1 egg
1 1/3 c milk
1 cup mashed ripe banana
2 T canola or vegetable oil

Combine wet ingredients in a smaller bowl.  Stir into dry ingredients until just moistened.
Pour by 1/4 cupfuls onto a greased hot griddle.  Serve with syrup.

***
I made these for breakfast this morning. What I loved most is that they are healthy, and my children gobbled them up.

Squash & Potato Hash

8 slices bacon
1-2 large baking potatoes, peeled & diced
2 zucchini, peeled & diced
1 yellow summer squash, peeled & diced (looks like a yellow zucchini)
1 onion, diced

Cook bacon, set aside.  In bacon grease, cook potatoes about 5 minutes, until light brown.  Add other vegetables and cook until tender, about 8-9 minutes.  Add bacon and heat through.  Season with dried basil, salt and pepper.

***
Yum!  I put ketchup over top for my kids.  I preferred it without ketchup so I could taste the squash flavors better.  This will be a great summer recipe when zucchini is in season.  Would also be good served with eggs for breakfast or as a breakfast burrito.

Fried Rice

2 c. white rice + 4 c. water (OR 4 c. cold, leftover rice)
3 Tbsp. butter
1/4 c. minced red onion
2 Tbsp. chopped green onions
1/2 Tbsp. minced garlic
1/4 c. chopped carrots
1/2 c. chopped mushrooms
8 oz. (1/2 bag) of coleslaw mix
3-4 generous Tbsp. soy sauce

SEASONING:
1 Tbsp. dried onion
1 Tbsp. Kosher salt
1 tsp. garlic powder
1 ½ tsp. black pepper
½ tsp. celery salt
1 ½ tsp. sugar

Heat butter over medium heat and saute onions, carrots, mushrooms, and cabbage until carrots are tender. Add cooked rice, soy sauce, and seasoning to taste (you won't even come close to using all of it; save the rest for future fried rice or use as you would seasoning salt.)

Optional add-ins: chicken, ham, shrimp, egg, peas, etc.

I got this recipe from Our Best Bites. I usually just throw whatever in my fried rice and it's always good. Following a recipe was a nice change and I thought the seasoning made it better than my usual fare.

Huevo Rancheros

2 teaspoons canola oil
2 cloves garlic, minced
1 (19 ounce) can black beans, drained and rinsed
1/2 cup chicken broth
1 teaspoon chopped chipotle chiles in adobo sauce
8 (7 inch) corn tortillas
1/2 cup shredded Monterey Jack cheese
4 eggs
Salsa

Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.

Place 1 teaspoon canola oil in a skillet, and heat over medium heat. Stir in the garlic, and cook 1 minute until light brown. Mix in the black beans, chicken broth, and chiles; simmer until beans are heated through, about 5 minutes. Turn off heat, and keep warm.

Place four tortillas on the prepared baking sheet. Sprinkle the cheese evenly over the tortillas. Top with the remaining four tortillas. Cover the baking sheet with aluminum foil.

Bake tortillas in preheated oven until cheese melts, about 5 minutes.

Place the remaining 1 teaspoon canola oil in a skillet, and heat over medium heat. Crack eggs into skillet, and cook to desired firmness.

To assemble huevos rancheros, place filled tortillas on four serving plates. Top each tortilla with black bean mixture, a layer of salsa, and an egg. Serve immediately.
 
***
I make these slightly different....just the lazy version!  I don't use the chiles or the chicken broth.  And I just scramble the eggs.  I also throw the tortillas in the microwave instead of using the oven.  We love these...and the leftovers make great breakfast burritos!

Rice & Bean Tostadas

1-1/2 cups water
1-1/2 cups quick-cooking brown rice
1/2 cup chopped onion (1 medium)
1 15-ounce can chili beans with chili gravy
1 8-ounce can whole kernel corn, drained
8 purchased tostada shells
3 cups shredded lettuce
1/2 cup shredded cheddar cheese (2 ounces)
1 cup quartered cherry tomatoes

directions

Preheat oven to 350 degrees F. In a large saucepan, bring water to boiling. Stir in rice and onion. Return to boiling; reduce heat. Cover and simmer for 5 minutes. Remove from heat. Stir. Cover and let stand for 5 minutes. Stir undrained chili beans and the corn into rice mixture. Heat through.

Meanwhile, place tostada shells on a baking sheet. Bake for 5 minutes or until heated through.

To assemble, place 2 tostada shells on each dinner plate. Top tostadas with shredded lettuce and the rice-bean mixture. Sprinkle with cheddar cheese and top with tomatoes. Makes 4 servings.

***
Other than the fact that they were sort of messy to eat, these were really good!  It was really fast and easy to make too.  And I love the healthy ingredients.  Definitely going to one of our summer meals because after a long day of playing outside, it's easy to throw these together.

Sloppy Joes

Brown 1 lb ground beef, drain fat. Add seasonings, an 8oz can tomato sauce and 1/2 c water. Serve on toasted hamburger buns.

1 T minced onion

1 t green pepper flakes ( usually don't use this)

1 t salt

1 t corn starch

1/2 t minced garlic

1/4 t dry mustard

1/4 t celery seed

1/4 t chili powder

Lime Chicken Soft Tacos

In a crockpot combine:

3-4 chicken breasts, frozen
1/8 c red wine vinegar
1 tsp minced garlic
1 onion, sliced
Salt & Pepper to taste
Juice from 1-2 limes

Cook all day.  Shred about 1-2 hours before serving.

Serve in a warmed wheat tortilla with shredded mozzarella, green leaf lettuce & tomatoes.  Squeeze another lime over top if desired.
***
I will admit, this doesn't smell all that great while cooking (thanks to the vinegar).  I was nervous.  But...it was delicious!  So good!!  The chicken was really moist and the flavors were really good.  Both of my kids gobbled the chicken mixture up so fast!  I made simple chicken/cheese roll-ups for them.  This is definitely a keeper at my house!

Simple Corn Chowder

1 small yellow onion, diced
2 large baking potatoes, peeled & diced into small chunks
1 12 oz can evaporated milk
1 can creamed corn
1 package frozen sweet corn

Saute onion in some olive oil until tender.  Add potatoes.  Add water just to cover potatoes.  Boil, cover, then simmer for 20 minutes.

Drain most, but not all, of the potato water.  Add corn and can of milk.  Add s&p to flavor.  Simmer again for 20 minutes.

Serve with bacon and cheddar cheese on top.

***Feel free to change it up...add carrots, celery or red pepper.  You can make it thicker by draining all of the potato water...or make it thinner by draining less.  Or add chicken broth or flour to thicken/or dilute it. 

BBQ Chicken Bacon Pizza

Crust:
I used the whole wheat crust I posted last week.
Topping:
Throw 3-4 chicken breasts in the crockpot along with some bbq sauce and a large onion, sliced. 

When crust is rolled out, place on pizza:
~Thin layer of bbq sauce
~Chicken/onion mixture
~5 slices bacon, fried, cut up
~Lots of mozzarella cheese

Bake for 17 minutes.  YUM!
Update: This turned out GOOD!  I ended up making the whole wheat pizza crust I posted earlier....less work, and Nate liked it.  I also highly recommend using your crockpot for the chicken/onions.  The chicken wasn't dry at all and had so much flavor.  And the bacon definitely made the pizza....next time I'll add even more!

Mini-Meatloaves

Ingredients

1 egg
3/4 cup milk
1 cup shredded Cheddar cheese
1/2 cup quick cooking oats
1 teaspoon salt
1 pound ground beef
2/3 cup ketchup
1/4 cup packed brown sugar
1 1/2 teaspoons prepared mustard

Directions
1.Preheat oven to 350 degrees.
2.In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.
3.In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
4.Bake, uncovered, at 350 degrees F for 45 minutes.

We love these! I always serve with mashed red potatoes and a green vegetable.  I have also read that they can be cooked in muffin tins as well. 

Chocolate Peanut Butter Cookies

These might possibly be the yummiest/un-healthiest cookies in the world:

2 c. flour

3/4 c cocoa
1 tsp baking soda
1/2 tsp salt

1 1/4 c. butter, softened
2 c sugar
2 eggs
2 tsp vanilla

1 2/3 c. reese's peanut butter chips

Mix dry ingredients and wet ingredients separate. Then mix them together and add the chips last. The dough is very thick.

Bake on an ungreased cookie sheet at 350 for 8-9 minutes (do not over bake) They will be very soft at first. Makes 4 1/2 dozen.

Mexican Haystacks

Into the crockpot goes:

4 chicken breasts (I always use frozen)
1 can black beans, drained & rinsed
1 can petite diced tomatoes
1 c corn (I used frozen sweet corn)
1 small can diced green chilis (optional)
1 packet taco seasoning
1/2 warm water

Cook on low all day.  Shred chicken.  Serve over long-grain white rice and top with shredded cheddar.
***
This is a great recipe because I almost always have the ingredients on hand.  Freezes well too.

Whole Wheat Pizza Crust

1 packet yeast
1 cup warm water
1/4 tsp sugar
2 3/4 c whole wheat flour
2 TB olive oil
1 tsp salt

Dissolve yeast in a small dish with water and sugar.  Let sit for 7 minutes.

Mix together flour, oil, salt and yeast mixture.  Mix with dough hook for 5 minutes.  Place in an oiled bowl, cover, and let rise for 1 hour or so.  Roll out and cover with toppings.  Bake at 475 for 17 minutes.

**
I got this recipe from Nie's blog.  It turned out perfectly!  Tonight we made a Hawaiian pizza.

Pork Chops & Corn Stuffing Bake

In a large bowl, combine:
1 1/2 c cornbread stuffing mix
2 celery, sliced
1/2 onion, diced
1/2 c corn (I used frozen sweet corn)
1 can cream of celery soup

When combined, pour into greased 9-inch pie pan.  Top with 4 boneless pork chops. 

Combine 2 TB brown sugar and 2 tsp brown spicy mustard.  Spread over porkchops.

Bake at 400 for 30 minutes or until meat is cooked through.

Pasta Fagioli Soup

1 T olive oil
1 slice bacon, crumbled (I usually add a little extra)
1 onion, chopped
1 rib celery, chopped
2 carrots, grated or chopped
4 garlic cloves
1 t oregano
1/2 t rosemary
1 28 0z can tomatoes
2 16 oz cans chicken stock
2 c water
1 t salt
1/2 t pepper
1 c pasta (I usually add more)
1 can white beans
1 can kidney beans
1/4 c parsley
Parmesan cheese

Heat oil in large pot over moderate heat. Add bacon, onion, celery, carrots and garlic. Cook 4 minutes. Add oregano and rosemary and cook 1 minute. Add tomatoes and stir 1 minute. Add stock, water, salt, pepper, and pasta. Bring to a boil. Reduce heat and simmer 10 minutes or until pasta is tender. Stir in beans and parsley. Heat through; then serve topped with fresh grated Parmesan cheese.

Taco Casserole

Saute together:
1 lb ground beef
1/4 c chopped green pepper
1/4 c chopped onion
When browned, add 1 packet taco seasoning and 1/2 c water.  Simmer.

In a greased 8x8 dish, place:
1 c broken tortilla chips
1/2 can refried beans

Top with beef mixture and cheese.  Bake at 350 until heated through.  Serve with lettuce, olives, tomatoes.

Easy Oven Fried Chicken

Still no salmon and no leftovers so tonight I made chicken.

I marinated chicken breasts in Fresca (any lemon-lime soda), oil and a little ginger. I've made it before with equal parts soy sauce/soda as well, but I haven't replaced my soy sauce since I moved.

After marinating for a few hours (up to 24 hours), coat the chicken with flour, paprika, salt and pepper. Preheat the oven to 425 and melt 1/2 stick of butter in a baking dish. Add the chicken and bake for 30 minutes. Turn over and bake another 15 minutes.

1/3 c flour
1 t paprika
1 t salt
1/8 t pepper

Taco Soup

I'm a little off on my meals this week too. I haven't made it to Sam's Club to buy salmon so I keep pushing it back. We LOVED the hearty bean and barley soup. I couldn't believe Natalie and Megan liked it. Karen and Isaac didn't try it but I was happy with 2/4. So thanks for that recipe.

The taco soup you can throw in your crock pot to warm all day or you can heat it over the stove at dinner time. It's very easy....

1 lb ground beef (I usually do less to save $$)

1 small onion

28 oz can crushed tomatoes

1 can corn

1 can black beans

1 can kidney beans

1 envelope dry ranch dressing mix

1 envelope taco seasoning

Brown meat and saute onion together. Add to other ingredients. Cover and cook on low 4-6 hours. Garnish with chips, cheese, sour cream, fresh tomatoes, olives--whatever you like.

Pork Chop Dinner

In a large crockpot, place:

6 carrots, chopped
4-5 potatoes, chopped (I used red potatoes)
4 boneless pork chops
1 onion, sliced
1 packet dry onion soup mix
2 cans cream of mushroom soup

Cook on low for 6-8 hours.

Yum!  Yet another first-time recipe for me, and we liked it a lot.  Both of my kids ate a ton (granted, we played outside for 4 straight hours, so they were starving!). 

Tomato Soup

So I was supposed to make Crescent Roll Beef Casserole tonight, but we haven't been feeling so great, so that just sounded gross to us!  So instead tonight we had Creamy Tomato Soup with Sourdough toast for dipping.  I love this meal.  Takes 2 minutes to heat up the soup and toast the bread.  I usually serve it with some sort of green veggie, like broccoli or asparagus.  Tonight we had it with cottage cheese & peaches.  Random, I know, but we were outside allll day, so this is what I threw together!!  Cam loves this soup, and of course, it's always fun for kids to dip stuff!

Andrea's Favorite Pasta

1 T olive oil

8 oz sausage links

1 garlic clove, minced

1/4 t sage

1/3 t thyme

2 cans diced tomatoes

1 lb pasta, cooked

2/3 c heavy cream

Parmesan cheese

Heat oil and cook sausage. Add spices, cook 1 minute. Add tomatoes. Reduce heat and simmer for 20 minutes. Add cream to sauce. Simmer until thickened. Salt and pepper to taste. Add 2/3 c pasta water and cooked pasta. Heat through. Top with grated Parmesan.

Notes:

I usually use the whole 8 oz carton of cream.

I always forget to save pasta water so I just add 2/3 c water.

I've started substituting a can of tomato sauce for one of the cans of diced tomatoes.

Angel Hair & Three Onion Soup

I made this tonight.  From the Olive Garden website.  Delicious.  I was just missing the breadsticks to dip with!!  Definitely keeping this recipe around!!  Nate & Cam both loved it too!


4 Tbsp olive oil
1/2 lb baby (pearl) onions, fresh (or ½ frozen bag, thawed)
1 medium red onion, sliced thin
1 medium Vidalia onion, sliced thin
6 cups (48 fl oz) chicken stock
Salt (to taste)
1/4 tsp red pepper flakes
1/2 lb angel hair pasta, broken in 2-inch pieces
1/4 cup chopped flat leaf parsley
4 tsp grated Romano cheese

•PLACE oil and all onions in a large sauce pan over low heat and saute, stirring occasionally, about 20 minutes, until onions are golden. Add stock and salt to taste. Sprinkle with red pepper flakes and simmer for about 1 hour.
•ADD pasta and parsley and cook until pasta is just al dente.
•LADLE into soup bowls. Sprinkle with grated Romano cheese.

Dorothy Crockpot Chicken

Sorry I never posted about the chili/cornbread.  We ended up eating leftovers.

We eat this chicken several times a month because it's inexpensive & takes no time!  I got this idea from my mother-in-law. 
First you need some chicken. I use frozen chicken tenders, but breasts would work too. Stick them in a crockpot, no need to thaw first. I use a whole bag of frozen tenders cuz we like the leftovers.
Then you pour Dorothy Lynch dressing over top. I use a generous amount cuz we like the extra sauce.....usually the whole bottle.
Cook on low all day.
Shred chicken about 30 minutes before eating to let flavor in. Serve over white rice.
That's it!
SOOO easy and yummy! You don't need any other seasonings or spices. We add a little s&p at the table and serve it with a veggie.

This is what the dressing looks like. It's on the dressing aisle with the ranch and such. It comes in regular or fat-free. We have been using the fat-free and think it tastes just as good.

Hearty Bean & Barley Soup

1 C chopped carrot
1 C chopped celery
1 C chopped onion
Sautee in olive oil over med heat until tender. 

Add:
1/4 c uncooked pearl barley
1 can rinsed red beans
3 1/2 c vegetable broth
1 can petite diced tomatoes
Bring to a boil, cover, simmer over low heat for 35-45 minutes.

Add 2 cups fresh spinach, heat through.  Add black pepper to taste.

***
Once again, this was my first time trying this recipe.  I just went through all of my cookbooks and marked a ton of new recipes, so bear with me on trying these out!! 

This was really good.  My kids both gobbled it right up!  How I love stuffing my children with veggies!!!  Makes up for all of the candy and crackers they inhale.  I thought it was a tad bland, so I added some dried basil as well.  If you have any good seasoning suggestions, let me know!!  I also served this with buttered whole wheat bread for dipping.

Baked Salmon

My kids devour fish. I should make it more often than I do because it's healthy and they love it. But it's expensive...

I make it differently every time. This time I made a marinade, put it in a Ziploc bag with the fish, and let it defrost in the refrigerator all day.

2 cloves garlic

6 T olive oil

1 t basil

1 t salt

1 t pepper (just realized I forgot the pepper!)

1 T lemon juice

1 T parsley

Combine ingredients and cover salmon with marinade. Let sit in the refrigerator for at least an hour. Wrap in foil and bake at 375 degrees for 35 minutes.

Apricot Pork

1 (10.5 ounce) can Campbell's® Condensed Chicken Broth
1 (18 ounce) jar apricot preserves
1 large onion, chopped
2 tablespoons Dijon-style mustard
4 pounds boneless pork loin roast

Combine sauce in crockpot, place meat on top.  Cook on low for 7-8 hours.

Ten minutes before serving, combine 2 TB corn starch with 2 TB cold water.  Remove meat from slow cooker.  Add corn starch mixture to remaining sauce.  Cook on High for 10 minutes to thicken sauce.  Serve over mashed potatoes.

****
Okay, so tonight was the first time I'd made this, and we loved it!  Allie was shoving pork into her mouth with both hands.  The gravy is what made it all taste so good.  I actually used boneless porkchops instead, but it turned out great!  I forgot to take pictures, but I want to make this again soon, so I'll take pics then.

Black Bean Soup

1 T olive oil

4 large cloves garlic, minced

3/4 C diced carrots (about 2 med carrots)

3/4 C diced celery (about 2 ribs)

1 C diced onion (about 1 sm-med onion)

2 cans black beans, rinsed and drained

1 3.5oz can green chilies

2 cans low-sodium beef broth

1 t kosher salt

dash black pepper

1/2 t chili powder

1/4 t cumin

1/2 t dry oregano leaves (if you use ground oregano, use 1/4 t)

1 bay leaf

Lime

Add olive oil to a large stock pot on med-high heat. Saute carrots, celery, onion, and garlic about 4-5 minutes. Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf. Simmer uncovered for about 20-25 minutes or until carrots are soft. Remove the bay leaf.

Place all the soup in a blender. Puree soup until completely smooth (if you want a chunky soup, puree half or none of it). Return to pan and make sure it's heated through completely. Squeeze in the juice from one big lime.

Toppings: sour cream, tortilla chips, grated cheese

credit: ourbestbites.com

Pizza Night!

I have a couple of pizza dough recipes that I like--I haven't done a scientific taste test so I'm not sure which is my favorite. I'll post both and let you decide.

Pizza Hut Dough

1/4 c dry milk
1/2 t salt
1 T sugar
1 pkg yeast (2 1/4 t)
1 1/3 c water (105 degrees)
2 T oil
4 c flour

Put dry milk, salt, sugar and yeast in a large bowl. Add water and stir to mix well. Let it stand for 2 minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out onto a flat surface and knead for 10 minutes (I don't usually make it the whole 10 minutes--you could also do this in a BOSCH). Divide dough into 3 equal balls. Cover the bottom of 3 9-inch cake pans with oil, spreading evenly. Using a rolling pin, roll out each dough ball. Place in cake pans. Spray outer edge of dough with cooking spray (I don't always do this). Cover with a plate, place in a warm area and let dough rise for 1 to 1 1/2 hours. Top pizzas with desired toppings. Bake pizzas at 457 degrees for 10 minutes.


"Pizza Caterpillar"/Pizza Dough
I got this recipe from my neighbor in Fort Wayne. It's a stuffed pizza braid and my kids love it. They nicknamed it pizza caterpillar and request it all the time. It looks fancy and really isn't hard to make--it's fun! I also use this dough to make regular pizza. Tonight I doubled the recipe and made one of each.

3 1/4 cups flour, divided
1 T sugar
1 t salt
1 pkg yeast (2 1/4 t)
1 c warm water
1 T butter, melted

Mix 2 1/4 cups of flour with the sugar, salt and yeast. Stir in the water and butter. Mix in only enough of the remaining cup of flour to make a soft dough (I usually don't add much of it). Knead for 4 minutes (by hand or in a mixer).

To make pizza: roll out the dough on a pizza stone, top with desired toppings and bake at 425 degrees for 10-15 minutes. (No rising time for this pizza dough)
To make pizza braid: roll out dough into a 10x14 rectangle on a greased baking sheet. Spread sauce down the center third of the dough. Top with a layer of pepperoni and cheese (or whatever you want--I've used sauce, olive oil, just cheese, etc). Make slices in the dough from the filling to the dough edges at 1-inch intervals. Fold the dough strips at an angle over the filling, alternating sides for a braided look (my kids love helping with this step). Brush the top with a beaten egg white (or olive oil) and sprinkle with garlic salt and Parmesan cheese. Bake for 18-25 minutes at 400 degrees.

KimChi Pogum-Bahp

Every so often, we head over to the Korean market and splurge on some good, authentic Korean food.  We miss eating Korean every day.  It is so yummy and so healthy.  If you'd like to try this recipe and you live nearby, please let us know, we'd love to have you over and make it for you!!!!  If you don't live nearby, then be brave and give it a try!  It's really spicy, just a warning.

Nate is better at making it than I am.  So he gets to wear the apron on Korean Night.  It's a simple recipe, but he always makes it taste better.

1 onion, diced
2 c cooked white sticky rice
1 c kimchi

Over med-high heat, saute onion & cut-up kimchi in olive or sesame oil until soft.  Stir in cooked rice and combine.  Add oil to desired consistency.  Serve with "kim" (seaweed) strips. We also had some 'mandu' on hand (these are similar to pot stickers).

Our kids are both good about eating some of this.  We're starting them young!!  Cam had fun trying to use his chopsticks.

Good luck!