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.
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