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.