#1: Mimmie's Sloppy Joes
NOTES: This is a family recipe from my grandma Mimmie who was bron and raised in Texas.
INGREDIENTS:
3lb. ground beef
Salt & Pepper to taste
16oz. bottle catchup
12oz. bottle chile sauce
1/4c. sweet pickle relish
1TBS. Mustard
METHOD: Season and brown meat, stirring often. Add catchup, chile sauce, relish, and mustard. Serve on buns.
YIELDS:9-12 servings
PREP TIME:About thirty minutes
ACCOMPANIMENTS:100% Whole wheat buns
It was a cold day, and I like to put together something in the crock
pot on dark cold
wintery days.
INGREDIENTS:
1LB OF HAMBURGER
1/2C CHOPPED ONION
1 CLOVE OF FREST GARLIC
1 14.5 OZ CANED STEWED TOMATOES
5 RED POTATOES CUT UP IN CUBES
1 14 OZ CAN OF CORN
1 14 OZ CAN OF GREEN BEANS
3 FRESH CARROTS, CUT INTO BITE SIZE
1 CUP OF FROZEN PEAS
3 CUPS OF H2O
MEHTOD:
IN A FRYING PAN COOK HABGR DONE. IN A CROCKPOT COMBINE HAMBURGER,
ONION, GARLIC,
STEWED TOMATOES, CARROTS, POTATOES, AND 3 CUPS OF WATER, LET COOK FOR
45 MIN OR
UNTILL CARROTS ARE DONE, ADD CORN, GREEN BEANS, AND PEAS, LET COOK
UNTILL PEAS ARE DONE.
YIELD: 4-6 SERVINGS....I LIKE TO FREEZE WHAT IS LEFT FOR ANOTHER DAY!
PREP TIME: ABOUT 1 HOUR 30 MIN AT THE MOST.
ACCOMPANIMENTS:SERVE WITH CORN BREAD OR FRESH WARM FRENCH BREAD.
_______________________________________________________________________NOTES :
INGREDIENTS :
2 tablespoons orange juice
2 tablespoons Dijon mustard
1/2 teaspoon soy sauce
1/4 cup whole-wheat cracker crumbs
1 tablespoon grated orange zest
1/4 teaspoon onion powder
1/4 teaspoon freshly ground pepper
4 skinless bonelesschicken breasts
METHOD:
Preheat the oven to 350F degrees; spray a nonstick baking sheet with cooking spray. In small bowl, combine the orange juice, mustard and soy sauce. On a sheet of wax paper, combine the cracker crumbs, orange zest, onion powder and pepper. Brush the chicken on both sides with the mustard mixture, then dredge in the crumbs, firmly pressing the crumbs to coat both sides. Place the chicken on the baking sheet. Bake 15 minutes, turn over and bake until cooked through, 15 - 20 minutes longer
YIELD:
4 chicken breasts
PREP TIME:
About an hour
ACCOMPANIMENTS :
Rice,Vegetables( Broccoli, Califlower) and Waterchesnuts.
I love chinese food, so my boyfriend and I found this recipe online and made it last week for dinner. It was delicious.NOTES: This chicken smells good while baking and tastes great. I make this often,but vary types of vegetables and type of Mrs. Dash. All side dishes are cooked in same oven at same temperature as chicken. I chose this recipe, because I can do my homework and stay warm while chicken and side dishes bake.
INGREDIENTS: 1 Whole Chicken, 3 Tablespoons of Mrs. Dash-Fiesta Lime flavor. 1 large sweet potato, frozen califlower/broccoli mix. 1 tablespoon parmesan cheese.
METHOD: Preheat oven 350 degrees. Place chicken breastside down on cookie sheet. Remove backbone by cutting up both sides of backbone using kitchen scissors;discard. Turn chicken over flat on cookie sheet, breastside up. Sprinkle with Fiesta Lime,Mrs. Dash. Bake at 350 degrees for 45-50 minutes,until juices run clear,internal temperature of 190 degrees. (Also, chunk up the sweet potato(no need to peel) and place in double layer of foil, topped with 1 tablespoon of butter,chunked. sprinkle w/salt and pepper. close foil and bake along side of chicken for 40 min.) (15-20 before end of baking time place small baking dish containing 1/2 bag of frozen califlower/broccoli mix, drizzled w/olive oil in oven. toss w/1 tablespoon of grated parmesan cheese when baking is complete.)
YIELD: serves 4-5.
PREP TIME: 50 minutes.
ACCOMPANIMENTS: serve with bread, of course.
INGREDIENTS
2 large eggs
1 cup dried italian bread crumbs
3/4 cup fresh grated Parmesan cheese
4 (1/2 to 3/4 inch thick center cut pork loin chops (approx. 10-12 oz each)
salt and fresh ground pepper
6 tbsp olive oil
METHOD
Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
Heat 3 tbsp of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side.
YIELD 4
PREP TIME 20-25 minutes
ACCOMPANIMENTS steamed asparagus spears and wild rice
Ingredients: 2 Halibut fillets
1 1/2 tablespoon margrine/butter
Lemon pepper seasoning
Fresh ground pepper
"Garlic lover's" Garlic seasoning
Method: Preheat barbeque to 350 degrees. Spread margarine/butter over 1 large or 2 small aluminum pie tins. Lightly sprinkle lemon pepper seasoning over the margarine in the pan. Place halibut fillets in the pan. Lightly season halibut with all seasonings. Cover tightly with foil. Place pan on the barbeque and close the lid. BBq for 15 minutes or until the fish flakes easily with a fork.
Yeild: 6 fish fillets
Prep time: about 45 mintues
Accompaniments: Whole wheat bread, milk, canned green beans and plain white rice
NOTES
: My mom
found this recipe in the paper a couple years ago and it has quickly
become a
favorite. It is not too spicy for little kids to eat and it is a great
change
of pace from the boring chicken noodle soup. Sometimes she even cooks
the
chicken and then throws all the ingredients in the crock pot for a
couple hours
and it turns out fine.
INGREDIENTS
1 carrot,
chopped
1 stalk
celery, chopped
1 cup
chopped yellow onion
2 cloves
garlic chopped (minced garlic works too)
2 cups
chicken stock or broth
1 can (4
oz) diced green chiles, drained
2 cups
milk
1/4 cup
all-purpose flour
1 teaspoon
salt
1 teaspoon
chile powder
1/4
teaspoon ground cumin
2 cups
cubed cooked chicken
1 cup corn
kernels, fresh or frozen
3
tablespoons chopped cilantro or parsley
1 cup
grated monterey jack cheese( we use mozzarella)
METHOD
In a large
soup pot over high heat, combine vegetables and broth and bring to a
boil.
Reduce heat to medium-low and simmer, covered, until vegetables ar
tender,
about 15 minutes. Add chiles. In a bowl, whisk together milk, flour,
and
seasonings. Increase heat to high and whisk milk mixture into soup.
Stir until
bubblyand thickened, about five minutes. reduce heat to low. Add
chicken, corn,
cilantro and cheese and stir until cheese is melted and soup is hot, 5
to 10
minutes.
YIELD
: Actually
says it feeds six but it makes great left-overs.
PREP
TIME
: about
fourty-five minutes but you could clean the kitchen while it simmers
ACCOMPANIMENTS
: bread
and butter and fresh fruit (there are already enough veggies in the
soup)
10cups Shoyu soy sauce
10cups water
1 whole ginger root
1/2 bulb garlic
Simmer in a large stalk pot for an hour
De-bone if desired serve with rice (brown or white)
Soooooo good
NOTES: This is one the popular dishes in our household, and it helps my children to eat vegetables without difficulty. This is also very popular as a potluck dish!
INGREDIENTS:
1 small fillet of smoked salmon (about 4 oz), flaked
1 zucchini, shredded
1 carrot, shredded
1 small onion, thinly sliced
Salt and pepper, to taste
12 sheets of Spring roll pastry
2 cups vegetable oil to fry
2 tablespoons soy sauce
1 teaspoon vinegar
METHOD: In a medium sized bowl, combine the flaked smoked salmon and vegetables. Sprinkle salt and pepper to taste. On a sheet of spring roll pastry, place about two tablespoonfuls of it and wrap it up (usually, the instruction of how to wrap is shown on the spring roll pastry package). Set it aside. Continue the same for 11 other rolls. Pour vegetable oil into a frying pan, heat it up under medium-high heat. Fry the rolls until golden brown. Serve them hot or cooled with the mixer of soy sauce and vinegar to dip.
YIELD: 12 rolls
PREP TIME: 30 min.
ACCOMPANIMENTS: Green salad and cooked brown rice

Notes:
This is a recipe much enjoyed by my children. Believe it or not, they
actually eat it! I tell them of the “fruit toppings” or also known as
the Mango Salsa, and they are excited to eat it over their meat
anytime. This recipe also adds a burst of flavors as well as a variety
of texture leaving my family delightfully satisfied at the end of
supper time. The words “That was scrumptious,” and “Mommy I’m so full.
That was so yummy,” seems to be the last words they say about
dinnertime with the expression of satisfaction written all over their
faces.
Ingredients
3/4 cup fresh squeezed lime juice
1/2 cup plus 2 tablespoons olive oil
3 tablespoons honey
2 tablespoons minced garlic
2 pork tenderloins (about 2 pounds total)
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 recipe Almond Rice Pilaf, recipe follows
1 recipe Mango Salsa, recipe follows
8 sprigs cilantro leaves
For the Mango Salsa: (This is made prior to cooking the
meat and rice)
1 1/2 cups (1/2-inch) diced mango
1/2 cup small diced red bell pepper
1/3 cup finely chopped red onion
2 tablespoons rice wine vinegar
1 tablespoon lime juice
1 tablespoon minced jalapeno
1 tablespoon chopped fresh cilantro leaves
2 teaspoons minced ginger
1 teaspoon minced garlic
Salt and freshly ground black pepper
Place
all the ingredients in a non-reactive medium bowl and stir to blend.
Cover the bowl with plastic wrap and allow the salsa to macerate at
room temperature for 30 to 45 minutes. Remove the plastic wrap and
serve with the tenderloins.
Yield: about 2 cups
For the Rice:
1/4 cup olive oil
1/2 cup small dice onion
1/4 cup small dice carrot
1/4 cup small dice celery
1 teaspoon minced garlic
2 cups long-grain white rice
2 teaspoons salt
1 teaspoon white pepper
3 cups chicken stock or water
1/2 cup toasted sliced almonds
2 tablespoons chopped fresh cilantro leaves
Preheat the oven to 350 degrees F.
Place
a 2-quart, ovenproof saucepan over medium-high heat and add the olive
oil. Once the oil is hot, add the onions, carrots and celery. Sweat the
vegetables, stirring often, until the onions are translucent and the
carrots begin to soften, about 4 to 5 minutes. Add the garlic to the
pan and saute for 30 seconds. Add the rice to the pan and saute (being
sure to stir the rice and coat it with the oil), until toasted, about 4
to 5 minutes. Season the rice with the salt and white pepper. Add the
chicken stock to the pan and stir occasionally until the water comes to
a boil. Stir well, cover the pot, and transfer the pot to the oven.
Bake, undisturbed, for 25 minutes. Remove from the oven and let stand
for 5 minutes. Remove the lid, and use a fork to fold the almonds and
cilantro into the rice, as you fluff and blend it. Serve while hot.
Yield: about 6 cups, 6 to 8 servings
Method (for the meat):
Combine
the lime juice, 1/2 cup of the olive oil, honey and garlic in a food
processor and pulse several times to puree. Put the tenderloins in a
large plastic storage bag and pour in the marinade. Seal the bag and
refrigerate for 20 minutes.
Preheat the oven to 400 degrees F. Heat
a large nonstick ovenproof skillet over high heat and add the remaining
2 tablespoons olive oil. Remove the tenderloins from the marinade and
pat dry. Season the tenderloins on all sides with the salt and pepper.
When the skillet is hot, add the tenderloins and sear, turning to
ensure even browning, about 4 minutes. Transfer to the oven and cook
for 18 to 20 minutes, or until an instant-read thermometer inserted in
the thickest part registers 145 degrees F. Remove from the oven and let
rest for 5 minutes. Remove from the grill and let rest for 5 minutes.
To
serve, slice the pork tenderloins against the grain into 3/4-inch
slices. Mound about 1 cup of the Almond Rice Pilaf onto the center of 4
entree plates and shingle the pork slices around the rice. Divide the
Mango Salsa evenly among the plates, spooning it over the pork slices.
Garnish with the cilantro leaves and serve immediately.
Yield:
4 to 6 servings
Prep Time:
20 min
Inactive Prep:
20 min
Cook:
25 min Total: 1 hr 05 min
Accompaniments: Almond Rice Pilaf recipe to be served beneath the pork and Mango Salsa recipe to be spooned on top of the pork.
Notes: We enjoy soups all year round and this is one of our favorites. My grand daughters love doing all the prep work with me supervising and helping when needed, by doing this I have found they love white beans now. You can sub homemade beans for the can but will increase cooking time. Can also add any additional vegetables you like this is great with carrots and spinach as well.
Ingredients:
2 tsp. extra-virgin olive oil
2 leeks, white and light green parts only, cut into 1/4-inch rounds
1 Tble. chopped fresh sage or 1/4 tsp. dried
1 14-ounce cans reduced-sodium chicken broth
2 cups water
1 15-ounce can cannellini beans, rinsed
4 cups shredded roasted chicken breast
Method:
Heat oil in a dutch oven (or 16 qt pan) over medium-high heat. Add leeks and cook, stirring often, until soft (about 3 minutes) Stir in sage and continue cooking until aromatic, (about 30 seconds). Stir in broth and water, increase heat to high, cover and bring to a boil. Reduce heat to med-low Add beans and chicken and cook, uncovered, stirring occasionally, until heated through (about 3-4 minutes). Serve hot
Yeild: 4-6 servings
Prep Time: 25-30 minutes prep to finish
Accompaniments: Homemade whole wheat rolls, we love to sprinkle a little cheese on top along with bacon bits.
Notes:
It's absolutely delicious and it's a great way to incorporate
whole
wheat into your diet.
Ingredients
Directions
Yield: serves 4
Prep Time: 30 minutes
Accompaniments: Nice fresh garden salad
NOTES: “Kitcharee” means a
mixture. This recipe supplies a complete protein in a
readily digestible form with lots of great minerals and fibers from the
vegetables. It is an alkalizing diet which promotes a
calm mind and helps reduce inflammation in the body. This
particular recipe uses a light hand with the spices, a good way for the
western palate to begin enjoying the dish. Quantities can be
adjusted once you become accustomed to the experience. Some
recipes use fewer vegetables.
I have acquired this recipe through my yoga teacher, She is part of the SIKH community. I have prepared it over a hand full of times. It is a great meal, I hope you try it!
INGREDIENTS: For your best health and the health of the planet, use organically grown.
(Optional to use beans…you could not, or you could substitute with more rice…white or wild…However you should try this way, if just once)
1c Mung beans- soak over night in pure water, discard water and rinse prior to cooking
1 c brown basmati rice
7 c filtered or spring water-more for a juicier recipe
4 stalks of celery
3 medium carrots
½ to 1 bunch of kale, broccoli, chard, or other greens
1 large onion
3 cloves of garlic, finely chopped
A small amount of sea palm or kombu or other seaweed of your choice
Spices- These are suggested minimum quantities-you may find that you wish to adjust them.
½ tsp turmeric
½ tsp cumin powder or use whole cumin seeds
¼ tsp coriander flakes or use whole coriander seeds
¼ tsp oregano
¼ black pepper
¼ tsp garam masala
½ inch of fresh ginger, grated
A light pinch of ground cayenne pepper
A pinch of salt
For topping
After serving, top with raw, unrefined olive oil, also cilantro and or/ raw chopped onions. Can also be served with yogurt.
HOW TO:
Soak the mung beans over night, discard the water and rinse them.
Bring the mung beans and salt and the water to a simmer in a 6-quart or larger pot. Allow to cook while you prepare the vegetables and assemble spices in a dish.
When the vegatble are washed and chopped to a medium-small size, rinse the rice and add to the mung beans and boiling water. When the water is simmering again, add spices and vegetables, and stir. Once the simmer is established again, leave the pot on low and cook for ¾ to one hour, until the vegetables and the rice are fully cooked, checking the water level occasionally.
YEILD: 1 and ¼ gallons
PREP TIME: one hour…20 minuets for chopping vegetables or less…depends on how long it takes you to chop the veggies…
Accompaniments: toppings (see above)
Chant or sing along with beautiful uplifting music as you prepare and cook the food. This practice gives a high vibration to the food you prepare for yourself, and family and friends
Refrigerate any uneaten kitcharee and heat portions with a little pure water as needed for further meals. Remember- do not heat the oil. Some yogis use kitcharee as an extended mono-diet- even three meals a day, perhaps including snacks of fruit or fresh vegetables in between meals-or snacks of kitcharee!
NOTES: This is my family’s favorite meal for crumby winter nights. It is easy to make and most of the ingredients can be found in the pantry. All of the ingredients (omit oil) can be tossed in a Crockpot, set on low in the morning, and will be ready for you when you get home.
INGREDIENTS
1 tsp. olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 15 oz can of pinto beans, drained
1 14.5 oz can diced tomatoes in juice
1 8 oz can of tomato sauce
1 4 oz can diced green chilies
1 c. frozen corn
1 14 oz can low sodium vegetable broth
1 tsp. ground black pepper
1 tsp. ground cumin
1 tsp. paprika
½ tsp. cayenne pepper
1 tsp garlic powder
1 Tbs. chili powder
6 corn tortillas cut into strips
METHOD
In a large sauce pan, sauté onion and garlic until soft and lightly brown. Add all ingredients except tortilla strips. Bring to a boil. Turn down heat to low and simmer at least 10 minutes. Taste for seasoning and adjust to taste. Ladle soup into bowls and top with tortilla strips.
YIELD: 6 servings
PREP TIME: About 5 min to prep and about one-half hour to cook.
ACCOMPANIMENTS: Great topped with fresh avocado, sour cream, grated cheddar cheese, green onion or cilantro.
______________________________________________________________________
Pizza dough is topped with seasonings, baked, and then grilled with a savory spinach and chicken filling in this delicious hot sandwich recipe. You can pretty much add whatever you want in Panini sandwiches. I like to add pesto in it also.
Notes: I
personally love Panini sandwiches and my children and I eat them on a
regular basis. They love them! I first tried this sandwich at a small
café (no longer open) on Coburg Road in Eugene, called Early
Rise. I
literally went there to get one for a straight week and then learned
how to make them on my own. I constantly keep the ingredients in stock
in my home. Another thing I like to do for the kids is cut the
sandwiches into triangles and put toothpicks in them. You can use
Italian bread for these sandwiches too.
The
reason I didn’t chose these recipes was because roast, pork, pizza and
burritos are common things that people generally eat. Five
other recipes I considered were; Quick Pizza Sandwiches, Rib roast,
Cracker pork chops, and burritos.
Ingredients:
METHOD:
Preheat oven to 375 degrees. Unroll pizza dough and place in an ungreased 15x10x1-inch jelly roll pan. Press down on dough until it reaches edges of pan. Push with your fingers to form dimples. Brush with 2 Tbsp. olive oil and sprinkle with 1/2 tsp. dried thyme leaves, marjoram leaves, and 1/4 tsp. salt. Bake at 375 degrees F for 10 minutes until light brown and set. Cool completely.
In small saucepan, heat 1 Tbsp. olive oil over medium heat. Add onion and garlic and cook and stir for 2 to 3 minutes until crisp tender. Add sugar and vinegar, and then reduce heat to low. Simmer this mixture for 3 to 5 minutes or until most of liquid is absorbed, stirring often. Place onion mixture in a medium bowl; cool completely. Add well drained spinach, mayonnaise and pepper, mix well, and refrigerate.
Flatten each chicken breast half by placing between two pieces of waxed paper. Gently pound chicken with a rolling pin or meat mallet until about 1/4 inch thick. Remove paper and sprinkle chicken with thyme and salt.
Heat 1 tablespoon olive oil over medium high heat, and then add chicken. Cook chicken for 8 minutes, turning once, or until chicken is browned and thoroughly cooked and juices run clear. Let chicken stand for 5 minutes, and then cut into slices.
Cut cooled pizza crust into 4 rectangles. Remove rectangles from pan and spread the unseasoned side of each with 1/4 of the mayonnaise mixture. Top 2 rectangles, seasoned side down, with sliced chicken, cheese and remaining crust rectangles, seasoned side up, to make sandwiches.
Heat large nonstick skillet over medium-high heat. Place sandwiches in skillet. Place smaller skillet on top of sandwiches to flatten them as they cook. Cook 4 to 6 minutes or until crisp, thoroughly heated and browned, turning once halfway through cooking time. Cut each sandwich in half to serve. Or cook sandwiches, two at a time, on Panini or dual-contact grill, about 2-4 minutes or until bread is crisp and cheese is melted. 4 servings
YIELLD: 3 breasts.
Prep Time: 25 minutes
Cook Time: 20 minutes
Accompaniments: green salad, and a side of fresh fruit.Notes: In our family we love to make salmon. We tried different kinds of ways to make it more interesting. I found this recipe on foodnetwork.com
Ingredients:
COOKING SPRAY
6 (5-OUNCE) SALMON STEAKS
SALT AND GROUND BLACK PEPPER
2 CUPS FRESH GREEN BEANS
1/2 CUP ORANGE JUICE
1/4 CUP FRESH LEMON JUICE
1/4 CUP REDUCED-SODIUM SOY SAUCE
1 TABLESPOON CHOPPED SHALLOT
2 TEASPOONS FINELY GRATED FRESH GINGER
2 TEASPOONS MINCED CHIPOTLE CHILES IN ADOBO SAUCE
1 CLOVE GARLIC
CELLOPHANE NOODLES, AS AN ACCOMPANIMENT
METHOD/DIRECTIONS
COAT AN OUTDOOR GRILL OR STOVETOP GRILL PAN WITH COOKING SPRAY AND PREHEAT TO MEDIUM -HIGH.
SEASON BOTH SIDES OF SALMON WITH SALT AND BLACK PEPPER. GRILL SALMON STEAKS 5 MINUTES PER SIDE FOR MEDIUM-RARE. ARRANGE GREEN BEANS ON GRILL ALONGSIDE SALMON. GRILL 10 MINUTES, UNTIL CRISP-TENDER, TURNING FREQUENTLY.
MEANWHILE, IN A BLENDER, COMBINE REMAINING INGREDIENTS AND PUREE UNTILL SMOOTH. SERVE 4 OF THE SALMON STEAKS WITH GREEN BEANS ON THE SIDE AND PONZU DRIZZLED OVER TOP. RESERVE REMAINING SALMON STEAKS FOR ANOTHER RECIPE. SERVE WITH CELLOPHANE NOODLES.
YIELD: 4 SERVINGS
PREP TIME: 10 MIN
COOK TIME: 10 MIN
ACCOMPANIMENTS : CELLOPHANE NOODLES
_____________________________________________________________________
Notes:
This was a recipe i had to make for my homeschool assignment and i made
it for 4 people and all 4 people enjoyed it but i havnt made it for a
long time but its very good.
Ingredients:
·
5 lbs chicken wings
· Large resealable plastic bag
· 1 12-oz. jar of apricot preserves
· 1 cup soy sauce
· 2 cloves garlic, minced
· 1 tbsp. fresh ginger, minced
· Substitute 1 tsp. ginger powder for fresh ginger
Method:
· Thorough clean and rinse chicken and pat dry.
· Cut wings at joint into 2 pieces and place in bag.
·
Combine remaining ingredients in a medium bowl.
· Pour over chicken and refrigerate at least 3 hours or overnight.
· Preheat grill to medium heat.
·
Remove wings from bag and discard marinade.
· Grill for 25 minutes, turning once, until skin is crisp and juices run clear.
Yield:
8 servings
Prep
Time: 10 minutes; Cook 25 minutes
Accompaniments: This
marinade works great for grilled chicken breast too.
INGREDIENTS
1 bag whole wheat pasta (any shape)
1 bag frozen broccoli
1 red pepper
diced cooked chicken
3TBSP olive oil (or more to taste)
1tsp each: basil, oregeno, parsley, garlic salt
parmesean cheese
METHOD
Cook one large chicken breast in skillet with just enough water to fill the bottom of the pan cover and cook 20 min or until done turning once. Boil water for pasta. Cook pasta. During the last 4 minutes of cooking pasta throw in bag of broccoli and cut up red pepper. Drain. Toss in olive oil and herbs and cooked chicken and sprinkle with parmesean cheese. Viola!
YIELD:6-8 servings
PREP TIME: about 20 min
ACCOMPANIMENTS: green salad
Ingredients:
1 sweet potato, cut into 1/2 inch cubes
1 zucchini, cut in half lengthwise and sliced 1/3 inch thick
2 cloves garlic, minced
1 TBSP olive oil
1 15-oz can chickpeas, drained
2 red or yellow bell peppers (or one of each), cut into 1/2 inch cubes
1 tsp. ground cumin
1/2 tsp. ground allspice
1/2 tsp ground ginger
1/2 tsp paprika
dash cayenne pepper
dash ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
2 cups couscous, uncooked
water
1/4 cup pine nuts
1/2 cup raisins
Method:
Saute the sweet potato, zucchini and garlic in olive oil until just barely tender, about 5 minutes. Add chickpeas, bell peppers, 1/4 cup water and spices. Stir to combine. Cover and simmer 5-10 minutes, stirring occaisionally. Meanwhile, just barely cover the couscous with water. Bring to a boil, cover and remove from heat. Let stand 15 minutes. Fluff with a fork. Stir the pine nuts and raisins into the vegetables. Serve the vegetables on top of the couscous.
Yield: 4 servings
Prep Time: about 40 minutes
Accompaniments: Steamed and buttered brussels sprouts or green beans, grilled pita bread with butter or hummus.
_____________________________________________________________________1Recipe Whole Oat Baking Powder Biscuit
1/2 pound ground cooked beef. (Grass fed)
2 tablespoons minced onion
1/4 teaspoon salt
dash of ground black pepper
3/4 cup condensed tomato soup
1 and 1/4 cups cooked green beans.
*To make biscuits combine 2 cups pre sifted whole oat flour, 3 tablespoons of baking powder, 1/2 teaspoon salt, and 4 tablespoons of cold shortening. Cut shortning in. Once shortning is fully cut into the dry ingredients add milk and mix. use flour to prevent dough from sticking to the surface, or the rolling pin.
METHOD
Preheat oven to 450 degrees. Roll biscuit dough to 1/4 inch thick and cut into 6 inch squares. Combine remaining ingredients, and divide mixture into 6 portions and place 1 portion on each square. Bring edges of dough together on top of meat mixture, rolling back edges in the center leaving square shaped opening. place in preheated oven and bake for 10 minutes. reduce heat to 350 degrees and bake for an additional 20 minutes or until biscuit dough is dark golden brown.
YIELD: Serves 6.
PREP TIME: About 45 minutes
ACCOMPANIMENTS: Serve with Asparagus tips and Dill Creamed Zuchinni. (If interested in making creamed zuchinni let me know I would be happy to share the family recipe).
Notes: This is a favorite in our family and I have been making it about once a week for the last seven years. It is a very simple recipe that satisfies everyone.
Ingredients
1 and½ pounds ground beef
2 and ½ cans cream of mushroom soup
1 and ½ bags frozen potatoe rounds
2 cups shredded cheddar cheese
Salt and pepper to taste
Method
In
a skillet brown ground beef until cooked thou, add salt and pepper to
taste. Drain beef and put in a 12” by 8” baking dish. Press
ground
beef all over the bottom of the baking dish. Spoon cream of
mushrooms
over
the ground beef and spread evenly using a butter knife. Pour
frozen
potatoe rounds onto casserole mixture and make sure all areas are
covered evenly. Place baking dish in a 425 degree preheated oven
and
bake until potaotes are golden brown about 25- 30 minutes. Remove
from oven and sprinkle shredded
cheddar cheese on the top of the casserole. Place back in oven
and allow cheese to melt, about 5 minutes
Remove from oven and allow to rest for 10 minutes. Cut and serve.
Yield: 6 large servings.
Prep time: about 45 minutes
Accompaniments: 100% whole wheat dinner rolls and steamed lemon broccli.
Notes
This is a recipe I've just found recently, that a friend of mine posted on her cooking blog, that included some of my favorite things, so I was eager to try it. There are only two of us in my little family, but I'm assuming this would feed at least 4, but maybe 5 or 6, if you had plenty of salad and some yummy bread with it or something, because we had plenty left over, even though it was so yummy, we ate a lot!
Ingredients
2-3
cups roasted chicken, free-range organic if possible! (I buy these
already roasted at Market of Choice, which is why this takes less than
an hour, but it would take longer obviously if you roasted it yourself,
so keep that in mind.)
2 tablespoons olive oil
2 large onions, sliced
1 butternut (or similar) squash
1/2 cup Chardonnay
5-6 cloves fresh garlic, minced
5-6 leaves fresh sage, minced
a bunch of fresh mustard or other flavorful greens, wild or domestic,
rinsed and chopped
Sea salt and freshly ground pepper, to taste
about 12 unsulphered turkish apricots, chopped coarsely
2-3 golden delicious or similar apples, cored and medium diced (about
1-2” pieces)
some fresh plain kefir, or sheep’s milk feta, to garnish (optional)
Method
Strip the chicken and chop or break into bite size pieces about 2-3 cups of meat. I save the rest for making soup the next day. Peel the squash using a vegetable peeler, and remove the seeds (and save for roasting!) and chop into medium dices. Saute the sliced onions in a large skillet with the olive oil over medium-high heat for a few minutes, stirring occasionally, until they turn translucent. Add the garlic as you’re stirring, with a tiny bit more olive oil. Push the onions to one side of the pan, add the squash and a little bit of water to the pan, reduce the heat a bit, and cook covered for a few minutes, or until the squash begins to soften. Stir everything together and cook uncovered until everything begins to get golden-brown. Add the chicken pieces and the wine, sage, apricots, salt and pepper. Let everything come to a simmer, then taste, and adjust things as you like.
Prep Time
Prepping the chicken and veggies took about 15-20 minutes and sauteing the onions and garlic about 5-10, then simmering the squash, another 10, and the rest another 15-20. So, all together it'll take about 50-60 minutes.
Accompaniments
Like I said, a good salad with mediterranian-ish toppings would be very fitting. Cranberries, avocado, pine nuts and feta are my favorite, with some kind of vinagerette dressing. With some sourdough bread on the side, possibly with some oil and balsamic vinegar for dipping. Let me know what you think!!1 cup flour
1teaspoon salt
4 tablespoons sugar
1 cup milk
1 egg
3 tablespoons oil
1 teaspoon vanilla
Method: Stir together all dry ingredients then add milk, egg and oil.
Mix well then add vanilla and stir.
Pour small amounts of pancake batter onto a flat griddle or pan. Smooth out batter on pan so there are no bubbles in it. Flip the pancake over when lighty browned. These pancakes are very thin so they only take a few minutes to cook. After they are cooked you put whatever you want on them and then roll them up and eat them.
Yield: serves 4
Prep Time: 20 min.
Accompaniments: Butter, syrup, peanut butter, powdered sugar, or jam.
Notes
This is a recipe that my family uses regularly
Ingredients
1 lb stew beef, browned and cubed
2 cups of water
1 can cream of mushroom soup
1 tsp onion powder
¼ tsp garlic powder
1 tsp worstershire sauce
1 8 oz container sour cream
Method
Cook beef in water until fork tender. Stir in remaining ingredients except for sour cream and warm over medium high heat until bubbly. Stir in sour cream and serve. May add cooked, drained egg noodles to make this recipe stretch for a larger crowd.
Yeild
Feeds a family of 4 (unless my husband is eating with you).
Prep Time
15 minutes to prepare beef and noodles and 10 minutes for simmer.
Accompaniments
Usually a winter blend (broccoli and cauliflower) of vegitables and garlic bread.
I did not choose these 5 because I just thought of the stew one as a family favorite of ours. I also do not make these other ones as often as the stew.
Notes: My Mom loved to make this for our family when I was growing up. We had it for dinner most of the time because it is so filling. I have made it for my kids since they have been eating solid foods and they have always loved it.
Ingrediants:
1 bag frozen hashbrowns
2 Tablespoons butter/margerine
1 lb. bacon
8 medium eggs
1/2 cup chopped green or red peppers
1 cup shredded cheese
8-12 slices wheat bread
butter for spreading on toast
Method:
Melt 2 Tbsp. butter in skillet. Add hashbrowns and cook on med-high heat until browned and crispy. Layer on plate with paper towel. Set Aside. Drain any leftover butter into dish and add bacon to the skillet. Cook according to package directions until crispy. Lay crisp bacon on paper towels to catch any excess grease. Allow to cool for 5 minutes, then crumble into small pieces. Drain bacon grease into side dish, leaving about 2 Tablespoons in pan. In large bowl beat together eggs and peppers until mixed well. Put hashbrowns and crumbled bacon back into skillet with grease and heat on med-high 5 minutes. Add egg mixture and cook, stirring frequently until eggs are soft cooked and mixed well with bacon and hashbrowns. Sprinkle shredded cheese, covering the top. Reduce heat to low and cover skillet. Meanwhile, toast the wheat bread, spreading a thin layer of butter on toast as it comes out of toaster. Remove skillet from heat, uncover and serve with toast on side.
Yield: 4-5 servings
Prep time: 45 minutes
Accompaniments: orange juice, milk, jelly/jam, country gravy