Granola

Ryan is the granola eater of the family.  We all like it, he just eats it quickest.  But he likes very plain granola.  We searched the internet for a while to find something without nuts or some crazy grain in it.  When we found "Plain Granola" we had to tweak a bit to his tastes. 

Here's the recipe for the granola we try to keep on hand.

INGREDIENTS
2 cups rolled oats
1/8 cup sugar (white or brown)
1/4 tsp cinnamon
1/2 cup honey
3 Tbsp vegetable oil
1 tsp vanilla

Mix dry ingredients.  Mix wet ingredients and add to dry.  Mash and coat oats well.  Place in thin layer on a baking stone at bake at 325 for 20-25 minutes.

Broc & Mac

From: 100 Days of Real Food

This is one of my new loves, and therefore a common fall back recipe.  I just love this creamy macaroni and cheese.  With broccoli it makes for a great one dish meal - especially when it's just the Dude and me for dinner.
I've adjusted the measurements to fit our serving size.  But please check the website above for the original recipe.

INGREDIENTS
1 cup of dried pasta noodles, cooked
2 tablespoons butter
2 tablespoons whole-wheat flour
3/4 cup milk
1 cup freshly grated block cheese (I like marbled cheddar.  Grating your own is important for the proper creaminess)
Lawry's seasoned salt to taste (my weakness.  It's not mac & cheese without Lawry's)
1 head fresh farmer's market broccoli (or just store bought is good, too. :)

DIRECTIONS
In a saute pan boil about 1" of water.  Add the broccoli and cover to blanch/steam.  Cook to desired tenderness.
Melt the butter in a pan over medium-low heat.  Whisk in the flour and continue whisking for about 1 – 2 minutes until the roux  starts to darken. (I had to learn from Joy of Cooking how to make a roux after a couple rounds of funky tasting Broc & Mac)
Turn the heat down to low and quickly whisk in the milk. Turn the heat back up to medium and keep whisking until the mixture starts to thicken and all lumps of flour are dissolved.
Stir in the grated cheese and once it melts mix in the cooked noodles. Season with salt.

Butternut or Acorn Squash Muffins

From: $5 Dinners

INGREDIENTS
1 banana, mashed
1 cup cooked butternut or acorn squash
3 eggs
1/3 cup applesauce
1/3 cup white sugar
6 Tablespoon canola oil
1 teaspoon salt
1 teaspoon baking soda
2 teaspoon baking powder
2 teaspoon cinnamon
1 cup whole wheat flour
1 cup white flour

DIRECTIONS
Mix first six ingredients.  In separate bowl mix next six ingredients.  Stir together until just combined.  Scoop into muffin tins and bake at 350 for 18 minutes.  Makes about 16 muffins.

Or if you're lazy like me and don't want to use half a muffin tin, it makes 12 full muffins and lots of yummy batter to eat.

Whole Wheat Veggie Calzones

From http://tammysrecipes.com/cheesy_whole_wheat_vegetable_calzones
While trying to find a meatless recipe for dinner guests who gave up meat for lent, I found this at one of my favorite recipe blogs.  It quickly became one of my favorites.  With the rest of the family's approval, I make it anytime cream cheese is on sale.

INGREDIENTS:

Calzone Dough Ingredients:
1 cup warm water
2 tablespoons oil
1 tablespoon sugar
1 teaspoon salt
2 3/4 to 3 cups whole wheat flour
1 tablespoon dry yeast

Filling Ingredients:
4 ounces cream cheese, softened
2 teaspoons minced onion
1/3 cup pizza sauce
1/4 cup Italian salad dressing
1 large head of broccoli or frozen broccoli
2 large carrots, finely shredded
1 small green pepper, chopped (or frozen equivalent)
1 teaspoon salt
1/4 teaspoon black pepper
8 ounces (2 cups) shredded sharp cheddar cheese

DIRECTIONS:

• Prepare calzone dough by putting ingredients (in order listed) into KitchenAid, using about 2 cups of the flour. Stir to combine; continue adding flour and knead mixture to make a smooth, elastic dough. Knead 5 minutes. Let dough rest while you prepare the filling.
• Begin preparing the filling by chopping the broccoli into florets. Place broccoli into a sauce pan with minimal water. Cover and bring to a boil. Cook 2-3 minutes, until broccoli is just starting to get tender and change color. Drain well.
•  In a large bowl, mix filling ingredients in order listed.
• Divide dough into 6 equal pieces. Pat or roll each piece into a 7-inch circle on a lightly floured surface.
• Top half of each circle with about 3/4 cup of the filling mixture, spreading to within one inch of the edge. Fold dough over filling and crimp edges to seal, leaving a half-circle.
• Place calzones on greased cookie sheets or baking stone. Bake at 375 degrees until bread is cooked and filling is hot, about 25-30 minutes. Cover loosely with foil part way through baking if calzones start to brown too quickly.

Split Pea Soup

From: Taste of Home Cookbook

I was not a big soup eater until I realized how practical it is for meals on a budget.  Amazingly, my tastes changed right along with that mind set.  Here's a soup recipe I've made twice this fall and will make again.

Ingredients

• 1 package (16 ounces) dried split peas
• 2 cups diced fully cooked lean ham
• 2 diced carrots
• 1 medium onion, chopped
• 1 stalk celery, diced
• 2 medium potatoes, cubes
• 4 cups chicken stock
• 4 cups water
• 1 tsp majoram
• 1 tsp poultry seasoning
• 1/2 tsp basil
• 1/2 tsp pepper

Directions

• Put all ingredients in a stock pot.  Bring to a boil. Reduce heat and cook for 1.5 hours.

 Last night while eating I figured this soup cost about $3.80 to make and easily makes two meals.  It's also great for company.  Serve with Artisan Bread Rolls. 

Caleb's Breakfast Muffins

INGREDIENTS:
3/4 cup milk
1 egg
1/2 cup applesauce
1 mashed banana
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 cup quick oats
1/3 cup sugar
3 tsp baking powder
1 tsp salt
1 tsp cinnamon

DIRECTIONS:
Heat oven to 400 degrees.  beat milk, applesauce and egg.  Stir in fruit.  Sift together flour, sugar, baking powder, salt and cinnamon.  Add to mixture in bowl.  Add quick oats and stir.  Pour in muffin cups.  Bake 18-20 minutes.

This can be used with 1 cup of a variety of fruits.  Also I always substitute applesauce for oil but you can use oil.  The muffins in the photo have no oats... I forgot. Oops

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