Came across this recipe on the ever popular Pinterest. Thought it was a good idea, as I have to eat breakfast in order to avoid killing someone, and I love cookies. So, I gave these a shot. They have a great flavor, the consistency is a little different, but the healthy side of it makes it worth it.
Healthy Breakfast Cookies
Yield: about 12 cookies
Ingredients
1.5 cups of instant oats
2-3 super ripe bananas
1 cup of unsweetened applesauce
A handful of craisins
A sprinkle of cinnamon.
Directions
Preheat the oven to 350°
Mix all the ingredients together
Drop spoonfuls onto a baking sheet
Bake for about 35 minutes
April 25, 2012
Maui Black Bean Soup
My sister in law made this soup for me once and I just loved it. I am not normally a non-cream based soup type person. I usually like my soup to be thick, however, this one had so much flavor and with some saltines to go with it, it is quite delicious. This recipe came from a magazine that she copied for me, and I have tweaked it to taste delicious for my picky taste buds.
Maui Black Bean Soup
Yield: about 8 servings
Ingredients
2 large carrots, chopped
2 ribs of celery, chopped
1 sweet onion, chopped
1 red pepper, seeded, veined, and chopped
2 cloves of garlic, minced
1 tsp ground cumin
1 tsp oregano
1 tsp dried basil
1 tsp chili powder
1 15oz can black beans, drained and rinsed
1 15oz can diced tomatoes, undrained
4 cups chicken or vegetable stock
1 15oz can sweet corn, drained
Salt and Pepper
Avocado
Directions
In a large pot, add olive oil and heat on medium/high. Add carrots, celery, onion, and pepper and saute until translucent. About 5 - 7 minutes. Add garlic and herbs and saute for another 2 minutes.
Add the stock, tomatoes, and black beans and bring to a boil. Reduce heat and let simmer for about 20 minutes. Add in the corn and any salt and pepper if it needs it. Dish out into bowls and garnish with some avocado.
Maui Black Bean Soup
Yield: about 8 servings
Ingredients
2 large carrots, chopped
2 ribs of celery, chopped
1 sweet onion, chopped
1 red pepper, seeded, veined, and chopped
2 cloves of garlic, minced
1 tsp ground cumin
1 tsp oregano
1 tsp dried basil
1 tsp chili powder
1 15oz can black beans, drained and rinsed
1 15oz can diced tomatoes, undrained
4 cups chicken or vegetable stock
1 15oz can sweet corn, drained
Salt and Pepper
Avocado
Directions
In a large pot, add olive oil and heat on medium/high. Add carrots, celery, onion, and pepper and saute until translucent. About 5 - 7 minutes. Add garlic and herbs and saute for another 2 minutes.
Add the stock, tomatoes, and black beans and bring to a boil. Reduce heat and let simmer for about 20 minutes. Add in the corn and any salt and pepper if it needs it. Dish out into bowls and garnish with some avocado.
My Mom's Taco Salad
This is another one of those dishes that I grew up on. It was a total favorite in our house, and has now become my husband's, and eventually my daughter's favorite. It is rather simple to make, just slightly time consuming with the chopping of vegetables and tearing of lettuce, but so worth it. My mouth is watering just thinking about it, and I just had it for dinner.
My Mom's Taco Salad
Yield: about 4
Ingredients
1 lb ground turkey or beef
Seasonings for the meat
1 15oz can of kidney beans
1 head of Romaine lettuce chopped into bite size chunks
1 tomato, diced
1 avocado, diced
1/2 sweet onion, diced
1/2 cup shredded mexican cheese blend
2/3 cup slightly crushed Fritos or tortilla chips
1/4 cup creamy French dressing
1 - 2 tbsp Pico Pica Taco Sauce
Directions
Mix the French dressing and taco sauce together in a small cup.
In a skillet add the ground turkey or beef. I like to season mine with some garlic salt, onion powder, and lemon pepper. Cook the meat until slightly brown and cooked through.
Add the kidney beans and let simmer, covered for about 7 to 10 minutes.
Toss with 1/3 of the dressing/taco sauce mix.
Meanwhile, in a large bowl, mix the cleaned, chopped lettuce, tomato, avocado, cheese and onion.
Add the remaining dressing to the salad and toss. Add the meat and 1/2 cup of the Fritos and mix. Top with the remaining Fritos and serve.
My Mom's Taco Salad
Yield: about 4
Ingredients
1 lb ground turkey or beef
Seasonings for the meat
1 15oz can of kidney beans
1 head of Romaine lettuce chopped into bite size chunks
1 tomato, diced
1 avocado, diced
1/2 sweet onion, diced
1/2 cup shredded mexican cheese blend
2/3 cup slightly crushed Fritos or tortilla chips
1/4 cup creamy French dressing
1 - 2 tbsp Pico Pica Taco Sauce
Directions
Mix the French dressing and taco sauce together in a small cup.
In a skillet add the ground turkey or beef. I like to season mine with some garlic salt, onion powder, and lemon pepper. Cook the meat until slightly brown and cooked through.
Add the kidney beans and let simmer, covered for about 7 to 10 minutes.
Toss with 1/3 of the dressing/taco sauce mix.
Meanwhile, in a large bowl, mix the cleaned, chopped lettuce, tomato, avocado, cheese and onion.
Add the remaining dressing to the salad and toss. Add the meat and 1/2 cup of the Fritos and mix. Top with the remaining Fritos and serve.
March 26, 2012
Chicken Cordon Bleu Casserole
This is a recipe that my mom came across recently from Fred Meyer. It was really good and I was especially happy to see that it didn't have any "Cream of..." in it. As I do with most recipes I tweaked it and this is what I came up with. The great thing is the leftovers taste just as delicious!
Chicken Cordon Bleu Casserole
Yield: 6 - 8
Ingredients
1 1/2 cups instant rice
1 whole chicken or 3 breasts cooked and cubed
5oz deli thin smoked ham cubed
6oz sliced swiss cheese cubed
1 cup frozen peas
1 cup minced kale
1/2 cup light sour cream
1/2 cup 2% or nonfat plain Greek yogurt
1 14oz can low sodium chicken broth
1 tbsp dijon mustard
1/4 tsp black pepper
1 cup crushed cornflakes
1/2 cup parmesan cheese
2 tbsp butter, melted
Directions
Preheat oven to 400°. Grease 9x13 pan.
In a large bowl, whisk the sour cream, Greek yogurt, chicken broth, dijon mustard, and pepper until smooth.
Mix in the rice, then add the ham, cheese, peas, and kale and mix until combined.
Place mixture into the greased 9x13 pan.
In a small bowl combine the crushed cornflakes, parmesan cheese, and melted butter. Sprinkle over the top of the mixture then place in the oven at 400° for 25 - 30 minutes or until bubbling.
Chicken Cordon Bleu Casserole
Yield: 6 - 8
Ingredients
1 1/2 cups instant rice
1 whole chicken or 3 breasts cooked and cubed
5oz deli thin smoked ham cubed
6oz sliced swiss cheese cubed
1 cup frozen peas
1 cup minced kale
1/2 cup light sour cream
1/2 cup 2% or nonfat plain Greek yogurt
1 14oz can low sodium chicken broth
1 tbsp dijon mustard
1/4 tsp black pepper
1 cup crushed cornflakes
1/2 cup parmesan cheese
2 tbsp butter, melted
Directions
Preheat oven to 400°. Grease 9x13 pan.
In a large bowl, whisk the sour cream, Greek yogurt, chicken broth, dijon mustard, and pepper until smooth.
Mix in the rice, then add the ham, cheese, peas, and kale and mix until combined.
Place mixture into the greased 9x13 pan.
In a small bowl combine the crushed cornflakes, parmesan cheese, and melted butter. Sprinkle over the top of the mixture then place in the oven at 400° for 25 - 30 minutes or until bubbling.
March 18, 2012
Heavenly Sangria
Sangria is one of those beverages that can be made so many different ways. I will forever be trying new recipes for this so don't be surprised if you see multiple posts for sangria recipes. This is one that a friend of mine turned me on to and I tweaked it to make it more within my taste.
Heavenly Sangria
Yield: about 1500mL
Ingredients
1 bottle of red wine (most anything will work as long as it isn't dessert wine)
1 bottle of white wine (I prefer Sauvignon Blanc)
1/4 cup gin
1/2 cup sugar
1 orange
1 peach
1/2 lemon
1/2 apple
Directions
Cut up fruit into large slices or quarters
In a large pitcher add sugar, gin and wine together and mix until the sugar is dissolved.
Add the cut up fruit, stir and place in the fridge for at least 4 hours.
Pour over ice or frozen grapes and enjoy!
Heavenly Sangria
Yield: about 1500mL
Ingredients
1 bottle of red wine (most anything will work as long as it isn't dessert wine)
1 bottle of white wine (I prefer Sauvignon Blanc)
1/4 cup gin
1/2 cup sugar
1 orange
1 peach
1/2 lemon
1/2 apple
Directions
Cut up fruit into large slices or quarters
In a large pitcher add sugar, gin and wine together and mix until the sugar is dissolved.
Add the cut up fruit, stir and place in the fridge for at least 4 hours.
Pour over ice or frozen grapes and enjoy!
February 7, 2012
Versatile Taco Dish
This dish is so easy to make and can be consumed in so many different ways. You can serve it like chili with some avocado on top, or as a dip with tortilla chips at a party, or in a tortilla with some guacamole. I love things that you can make in a crock pot, but most of them take eight hours or more, this one only takes two to three since the meat in it is already cooked.
Versatile Taco Dish
Yield: 8 to 10 servings
Ingredients
1lb ground turkey or beef
1 15oz can corn or 1 1/2 cups frozen corn
1/2 cup chopped onion
1 cup quartered grape tomatoes
1 4oz can sliced olives
1 4oz can mild green chilies
1/2 cup of your favorite salsa
1/2 cup mild taco sauce
Juice from a lime (about two tablespoons)
1 cup shredded Mexican cheese blend
Directions
Brown turkey or beef in a nonstick skillet over medium-high heat. Drain and discard any fat.
Transfer meat to the crockpot.
Add corn, onion, tomatoes, olives, chilies, salsa, taco sauce, and lime juice. Mix well then set on low for 2 to 3 hours.
Add cheese and mix well just before serving.
Versatile Taco Dish
Yield: 8 to 10 servings
Ingredients
1lb ground turkey or beef
1 15oz can corn or 1 1/2 cups frozen corn
1/2 cup chopped onion
1 cup quartered grape tomatoes
1 4oz can sliced olives
1 4oz can mild green chilies
1/2 cup of your favorite salsa
1/2 cup mild taco sauce
Juice from a lime (about two tablespoons)
1 cup shredded Mexican cheese blend
Directions
Brown turkey or beef in a nonstick skillet over medium-high heat. Drain and discard any fat.
Transfer meat to the crockpot.
Add corn, onion, tomatoes, olives, chilies, salsa, taco sauce, and lime juice. Mix well then set on low for 2 to 3 hours.
Add cheese and mix well just before serving.
January 10, 2012
My Mom's Pork Fried Rice
Now this is one of those recipes that I have grown up with my entire life. My mom used to make it all the time and now I make it all the time. So many times, in fact, that it is one of those recipes that we never really measure out any of the ingredients for. So hopefully the measured translation comes through in a delicious meal for all of you that attempt to try it out. It isn't that typical of a pork fried rice, and really the key is the cucumber salad dressing. The combination is oh so delicious! Especially when enjoyed with a chilled gewurztraminer!!!
Mom's Pork Fried Rice
Yield: a lot
Ingredients
1 - 2 tbsp olive oil
1 - 2 lbs pork cut into bite size cubes
3 cups long grain white rice*
2 eggs
1 bushel of green onion
1/3 cup soy sauce
2 large cucumbers peeled and sliced thin
1/2 cup rice vinegar
1/4 cup water
1/4 cup mayonnaise
1 tsp sugar
Salt to taste
Directions
*Cook the rice according to the directions beforehand and put in the refrigerator to cool at least four hours or overnight. It isn't a necessity, but it keeps the rice from sticking together too much and makes for a much better consistency.
In a small bowl combine mayonnaise, rice vinegar, water, and sugar until smooth. Pour over sliced cucumbers and toss until well coated. As the dressing is so delicious added to the fried rice, we always make extra so the cucumbers are almost floating in the dressing.
Meanwhile, in a large saute pan or wok heat the olive oil and add the cubed pork. Cook until the pork is pretty much cooked through, about five to ten minutes.
Add the rice stirring occasionally until the rice is starting to brown slightly, about ten minutes.
Add eggs and toss until egg is cooked, about three to five minutes.
Add soy sauce and green onions and toss until mixed in.
Mom's Pork Fried Rice
Yield: a lot
Ingredients
1 - 2 tbsp olive oil
1 - 2 lbs pork cut into bite size cubes
3 cups long grain white rice*
2 eggs
1 bushel of green onion
1/3 cup soy sauce
2 large cucumbers peeled and sliced thin
1/2 cup rice vinegar
1/4 cup water
1/4 cup mayonnaise
1 tsp sugar
Salt to taste
Directions
*Cook the rice according to the directions beforehand and put in the refrigerator to cool at least four hours or overnight. It isn't a necessity, but it keeps the rice from sticking together too much and makes for a much better consistency.
In a small bowl combine mayonnaise, rice vinegar, water, and sugar until smooth. Pour over sliced cucumbers and toss until well coated. As the dressing is so delicious added to the fried rice, we always make extra so the cucumbers are almost floating in the dressing.
Meanwhile, in a large saute pan or wok heat the olive oil and add the cubed pork. Cook until the pork is pretty much cooked through, about five to ten minutes.
Add the rice stirring occasionally until the rice is starting to brown slightly, about ten minutes.
Add eggs and toss until egg is cooked, about three to five minutes.
Add soy sauce and green onions and toss until mixed in.
January 9, 2012
The Best Banana Bread!
Now I am not the biggest fan of bananas in the world. I know they are good for me, but they make my teeth feel kind of weird, almost fuzzy. Now banana bread on the other hand is absolutely delicious and definitely doesn't make my mouth feel fuzzy. Not all banana breads are created equal, however, and in my search for a great recipe I came across one somewhere that I have tweaked over the years and I do believe it is the best I have ever had. For me, banana bread must have nuts. It is rather boring without, in my opinion. But, I do know many people who do not like nuts in breads or cookies. Though I don't understand it, everyone likes their bread the way they like it, and luckily the nuts can be easily omitted if you prefer. You can even throw in some mini chocolate chips or peanut butter chips if you want to change it up a bit.
Banana Bread
Yield 2 loaves
Ingredients
1 c butter
1 c brown sugar
1 c granulated sugar
2 tsp vanilla
4 eggs
2 cups mashed banana (about 4 bananas)
2 tsp lemon juice
3 1/2 c whole wheat or white flour
1/2 tsp salt
2 tsp baking soda
2 tsp baking powder
1 cup sour cream
1 cup chopped pecans or mini chocolate chips (optional)
Directions
Preheat oven to 350 degrees.
In a large bowl, mix together butter and sugar. Add vanilla then the eggs one at a time mixing well after each.
Add mashed bananas and lemon juice.
In a separate bowl, sift together flour, salt, baking soda, and baking powder.
Add flour mix alternately with sour cream to banana mixture starting and ending with flour mixture.
Fold in nuts or mini chocolate chips.
Pour into two greased and floured 9x5 loaf pans.
Bake about 50 to 55 minutes until toothpick poked in center comes out clean.
Remove from cake pans, slice, butter and enjoy! Bread can be placed in the freezer for up to six months to enjoy at another time.
Banana Bread
Yield 2 loaves
Ingredients
1 c butter
1 c brown sugar
1 c granulated sugar
2 tsp vanilla
4 eggs
2 cups mashed banana (about 4 bananas)
2 tsp lemon juice
3 1/2 c whole wheat or white flour
1/2 tsp salt
2 tsp baking soda
2 tsp baking powder
1 cup sour cream
1 cup chopped pecans or mini chocolate chips (optional)
Directions
Preheat oven to 350 degrees.
In a large bowl, mix together butter and sugar. Add vanilla then the eggs one at a time mixing well after each.
Add mashed bananas and lemon juice.
In a separate bowl, sift together flour, salt, baking soda, and baking powder.
Add flour mix alternately with sour cream to banana mixture starting and ending with flour mixture.
Fold in nuts or mini chocolate chips.
Pour into two greased and floured 9x5 loaf pans.
Bake about 50 to 55 minutes until toothpick poked in center comes out clean.
Remove from cake pans, slice, butter and enjoy! Bread can be placed in the freezer for up to six months to enjoy at another time.
January 6, 2012
Oatmeal Pancakes
One of my all time favorite foods is pancakes. They are so delicious with syrup, or butter and powdered sugar, or Nutella, or just about any way you make them. Now I am the ultimate fan of the old fashioned Bisquick pancake that my mom made and now I make, all the time. However, sometimes I like to mix things up a bit. So I came across a recipe for some Oatmeal Pancakes, jazzed it up a bit and ended up with this quite delicious and somewhat healthier (I did say somewhat) version.
Oatmeal Pancakes
Yield about 12 pancakes
Ingredients
1 cup instant oats
1/4 cup whole wheat or white flour
1 tbsp brown sugar
1 1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
pinch of salt
1 egg
1/2 cup sour cream
1/2 cup milk*
1 tbsp lemon juice
2 tbsp melted butter
*add more or less milk depending on how thick or thin you like your pancakes. This recipe makes slightly thick pancakes.
Directions
Combine all the dry ingredients in a medium bowl and stir together.
In a separate bowl, combine the wet ingredients and whisk. Add it to the dry ingredients and whisk until blended.
Heat a nonstick pan or griddle to a medium heat.
Pour about three tablespoons of batter per pancake onto the pan.
Turn when the little bubbles rise to the top and the edges are dull.
Cook for another minute or so until the bottoms are slightly brown.
Enjoy with the toppings of your choice, or just plain.
Oatmeal Pancakes
Yield about 12 pancakes
Ingredients
1 cup instant oats
1/4 cup whole wheat or white flour
1 tbsp brown sugar
1 1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
pinch of salt
1 egg
1/2 cup sour cream
1/2 cup milk*
1 tbsp lemon juice
2 tbsp melted butter
*add more or less milk depending on how thick or thin you like your pancakes. This recipe makes slightly thick pancakes.
Directions
Combine all the dry ingredients in a medium bowl and stir together.
In a separate bowl, combine the wet ingredients and whisk. Add it to the dry ingredients and whisk until blended.
Heat a nonstick pan or griddle to a medium heat.
Pour about three tablespoons of batter per pancake onto the pan.
Turn when the little bubbles rise to the top and the edges are dull.
Cook for another minute or so until the bottoms are slightly brown.
Enjoy with the toppings of your choice, or just plain.
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