Spicy Veggie Quesadillas

From Favorite Brand Name Fresh Foods

INGREDIENTS:
1 small zucchini, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped onion
2 clove garlic, minced
1/2 tsp chili powder
1/2 tsp ground cumin
8 6-inch flour tortillas
1 cup shredded cheddar cheese
1/4 cup chopped cilantro

DIRECTIONS
Spray a non-stick skillet with cooking spray.  Heat over medium heat.  Add veggies and spices and cook until veggies are crisp-tender.  About 4 minutes.
Spoon vegetable mixture evenly over one tortilla. Sprinkle evenly with cheese and cilantro.  Place another tortilla on top and heat on skillet sprayed with vegetable spray. 
Cut before serving.

Banana Blueberry Muffins

From The New American Heart Association Cookbook

INGREDIENTS
1 cup flour
1 cup whole-wheat flour
1/3 cup firmly packed light brown sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1 medium banana, mashed
1/2 cup orange juice
1/4 cup unsweetened applesauce (or oil)
1 Tbsp flaxseed meal mixed with 3 tbsp water
1 Tbsp vegetable oil
1 cup blueberries

DIRECTIONS
Pre-heat oven to 400 degrees.  Spray a 12 cup muffin tin lightly with vegetable spray.
In a mixing bowl, mix dry ingredients and make a well in the center.  Whisk remaining ingredients, except blueberries.  Pour into well in center of dry ingredients and stir until just moistened.  Fold in blueberries.
Scoop into muffin tin and bake 12-15 minutes.

Green Chili Enchiladas

From Once-A-Month Cooking Cookbook

INGREDIENTS
1 lb ground beef
1 1/2 cups finely chopped onion
1 Tbsp chili powder
1 tsp cumin
salt and pepper to taste
2 cups grated Monterey Jack cheese
8 - 12 tortillas
1 10.5oz can condensed cream of chicken soup
1/2 cup milk
1 1/2 cups sour cream
1 4oz can diced chilies

DIRECTIONS
Cook the ground beef with onions until browned. Drain grease and return to pan. Combine with chili powder, cumin, salt and pepper and 1 cup cheese. Spoon enough meat mixture on each tortilla to cover a third of it. Roll tortilla beginning at the filled edge. Place seam side down in a 13x9x2 inch baking dish treated with nonstick spray. When tortillas are completed, combine soup, sour cream, milk, and green chilies to make a sauce; pour over tortillas.
Bake uncovered in a 375 degree oven for 20-25 minutes. In the last 10 minutes sprinkle the remaining cheese on top.

We usually make only half of the tortillas and freeze half of the sauce.

Baked Parmesan Chicken

From The New American Heart Association Cookbook.
 
INGREDIENTS:
Vegetable oil spray
6 boneless chicken breasts
bread crumbs
1/4 cup Parmesan cheese
1 1/2 Tablespoon fresh parsley
1/2 Tablespoon paprika
3/4 teaspoon garlic powder
1/2 teaspoon fresh thyme
1/2 cup milk or buttermilk

DIRECTIONS
Preheat oven to 450 degrees.  Lightly spray a cookie sheet with cooling rack on it with vegetable spray.

In a large bowl, combine bread crumbs, cheese, parsley, paprika, garlic powder and thyme.  Pour milk into another bowl .  Rinse and trim fat from chicken.  Pound to 1/4 - 1/2 inch thick.  Dredge chicken in milk then bread crumbs.  Place on cooling rack.

Bake for 15 minutes.  Turn over and bake for another 10 minutes.

Beef and Noodles

INGREDIENTS

1 lb ground beef
1/2 cup chopped onion
2 cloves garlic
2 cups beef broth
2 cups water
2 tsp vinegar
1/2 tsp basil
1/4 tsp pepper
8 oz frozen noodles
1/4 cup beef broth
3 Tbsp flour
2 Tbsp parsley

DIRECTIONS
Brown ground beef with onion and garlic.  Drain and return to pan.  Stir in beef broth, water, vinegar, basil and pepper.  Bring to a boil reduce heat and simmer for 5 minutes.  Add noodles and bring to a boil.  Cook uncovered for 25-20 minutes or until noodles are done.  Reduce heat and simmer for however long you want.
Mix 1/4 cup beef broth and flour.  Add to pan, stir and heat until thickened.  Add more flour to thicken as desired.  Keep simmering until you're ready to eat.

Oatmeal Cookies

INGREDIENTS

1 cup margarine
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla flavoring
1 cup all purpose flour
1 tsp baking soda
3/4 whole-wheat flour
3 heaping cups old fashioned oats

DIRECTIONS
Pre-heat oven to 325 degrees.
Mix margarine and sugars until blended.  Add eggs and vanilla. Stir.  Add flours, baking soda and oats. Stir.
Scoop onto cookie sheet or baking stone and bake until edges are brown.  Center may not look done... but that makes for a good semi-gooey cookie!

Homemade [part whole wheat] bread

I make this bread once every 1-2 weeks.  Other than for camping we no longer purchase bread at the store. 

INGREDIENTS:

1 1/4 cup warm water
1 tsp lemon juice
2 cups bread flour
1 cup whole wheat flour
1 tsp salt
1 Tbsp sugar
4 Tbsp dry milk
1 Tbsp butter
2 1/4 tsp active dry yeast



DIRECTIONS
Put all ingredients into bread maker in order per your bread maker's instructions and set to "Dough" cycle.
When completed, remove dough from pan and place on a lightly floured surface.  Roll into rectangle the width of the pan, using additional flour as needed to prevent sticking.  Roll an place in greased loaf pan.  Cover with a towel and let rise in a warm, draft free area.
Preheat oven to 350 while dough is rising.
Put in oven and bake until top is golden brown.

I then let it cool, wrap in foil and leave on the counter until the next day.  I've found it much easier to get thinner 'sandwich' slices if cut the next day.  Slice then re-wrap in foil, place in plastic bag in the freezer.  Chisel out one or two slices as needed.  Can defrost or toast in the toaster immediately, or let sit at room temp to thaw by lunch. 

Honey Mustard Dressing

from An Oregon Cottage

INGREDIENTS
1/4 cup honey
1/4 cup Dijon mustard
1 clove garlic, minced
2 Tbsp lemon juice
1/3 cup apple cider vinegar
3/4 cup olive oil
1/4 tsp salt (or to taste)

DIRECTIONS
Combine all the ingredients except the olive oil and salt in a blender (or food processor). Blend until mixed, about 30 seconds.
With the motor running, add the olive oil in a slow stream, blending until the dressing is smooth and creamy.
Taste and add salt if desired.

Keeps in fridge up to 2 weeks.

Sloppy Joes

INGREDIENTS
1 lb ground beef
1/2 medium onion, chopped
1/4 green bell pepper, chopped
1 cup ketchup
1 tbsp mustard
1 tsp chili powder

DIRECTIONS
Brown ground beef with onion and pepper.  Drain.  Return to pan and mix in ketchup, mustard and chili powder.  Heat through

Apple Oatmeal Muffins

INGREDIENTS
1 egg
1 apple, chopped
3/4 cup milk
1/4 cup oil
3/4 cup flax seed meal
1 cup flour
1 cup old fashioned oats
1/3 cup sugar
1 Tbsp baking powder
1 tsp nutmeg
2 tsp cinnamon

DIRECTIONS
Crack egg into mixing bowl and beat slightly.  Add remaining ingredients.  Stir until just moistened. 
Scoop into greased muffin tins.  Bake at 400 degrees for 12-15 minutes.

Waldorf Salad style Penne

from http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipes/on-hand-ingredients-recipes/Waldorf-Salad-Style-Penne

INGREDIENTS:
1 pound whole wheat penne pasta
3/4 cup mayonnaise (I use lite)
1/4 cup sour cream (I use low-fat or plain yogurt)
3 tablespoons fresh lemon juice
1-1/2 teaspoons ground cumin (I omit, don't like cumin)
3 ribs celery, chopped
8 slices bacon, cooked and crumbled
4 nectarines, 3 coarsely chopped and 1 sliced
1 bunch chives, cut into 1/2-inch lengths
3/4 cup coarsely chopped salted, roasted pecans

DIRECTIONS
In a large pot of boiling, salted water, cook the pasta until al dente. Drain and rinse with cold water.

Meanwhile, in a large bowl, whisk together the mayonnaise, sour cream, lemon juice, cumin and 1/4 cup water. Add the pasta nd toss to coat; let sit for 10 minutes. Stir in the celery, bacon, chopped nectarines, half of the chives and half of the pecans.

To serve, top the pasta with the remaining chives, pecans and the sliced nectarine.

Chocolate Cobbler

from http://thepioneerwoman.com/tasty-kitchen/recipes/desserts/my-grannye28099s-chocolate-cobbler/

INGREDIENTS
1 cup All purpose flour
2 tsp Baking powder
¼ tsp Salt
7 Tbsp Cocoa powder, div.
1 ¼ c Sugar, divided
1/2 cup Milk
1/3 cup Melted butter
1 ½ tsp Vanilla
½ cup Light Brown Sugar
1½ cup Hot Tap Water

DIRECTIONS
Preheat oven to 350 degrees.
Stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar. Reserve the remaining cocoa and sugar.
Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.

Pour the mixture into an ungreased 8-inch oval baking dish.
In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.

Pour the hot tap water over all. DO NOT STIR!
Bake for about 40 minutes or until the center is set.
Let stand for a few minutes if you can hold yourself back. Serve with homemade ice cream using the gooey sauce to spoon over all.

Slow cooker Port Chops

from Simple & Delicious

INGREDIENTS
¾ c Flour, divided
½ tsp ground mustard
½ tsp garlic pepper blend
¼ tsp seasoned salt
4 pork chops
2 Tbsp canola oil
1 can 14.5 oz chicken broth

DIRECTIONS
In a large resealable plastic bag, combine 1/2 cup flour, mustard, pepper blend and seasoned salt. Add chops, one at a time, & shake to coat. In a large skillet, brown meat in oil on each side.
Transfer to a 5-qt. slow cooker. Place remaining flour in a small bowl; whisk in broth until smooth. Pour over chops. Cover and cook on low for 3 to 3-1/2 hours or until meat is tender.
Remove pork to a serving plate and keep warm. Whisk pan juices until smooth; serve with pork. Yield: 4 servings.

Spicy Asparagus Pasta

from The Great PB&J Battle blog

INGREDIENTS
olive oil
1 Tbsp butter
½ tsp red pepper flakes
10 cloves garlic, minced
2 lb asparagus
Salt & Pepper
1 cup Parmesan cheese
1 lb penne pasta

DIRECTIONS
Cook pasta according to package directions
Cook red pepper flakes in oil and butter for about 3 minutes. Add asparagus, salt and pepper to taste and cook until tender, about 8-10 minutes. Add garlic and parmesan and toss with pasta

Makeover Baked Potato Soup

Makeover Baked Potato Soup

Ingredients:
3 medium potatoes
5 bacon strips, diced
1 medium onion, chopped
1/4 cup plus 3 tablespoons all-purpose flour, divided
6 cups reduced-sodium chicken broth
1/4 cup minced fresh parsley
2 garlic cloves, minced
1-1/2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 to 1-1/2 teaspoons hot pepper sauce
2 cups milk
1/2 cup shredded sharp cheddar cheese
1/4 cup chopped green onions (white portion only)
Additional parsley, cheese, green onions and crumbled cooked bacon, for garnish

Directions

1. Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 8-12 minutes or until tender, turning once.
2. Meanwhile, in a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels.
3. In the drippings, saute onion until tender. Stir in 1/4 cup flour; cook and stir for 5-7 minutes or until golden brown. Gradually stir in broth. Add the parsley, garlic, basil, salt, pepper and hot pepper sauce. Bring to boil; cook and stir for 2 minutes or until thickened.
4. In a small bowl, whisk the remaining flour with milk until smooth; add to the pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
5. Peel and cube potatoes; add to soup. Add bacon. Cook and stir until heated through. Add cheese and green onions; stir just until cheese is melted. Garnish with additional parsley, cheese, green onions and bacon if desired. Yield: 8 servings (2 quarts).