2 cans coconut milk
32 oz. frozen cauliflower
1 – 10 .oz cans diced tomatoes with green chiles
2 Tbs curry powder
1 tsp paprika
1 Tbs onion powder
1 Tbs garlic powder
1 Tab. Canola Oil
2 cans chickpeas
Put all the ingredients into your slow cooker and cook for up to 4 hours on high and 7-8 hours on low.
8 Tab. oil
8 ounces firm or extra-firm tofu
Cornstarch for dusting
4 cups finely chopped onions
4 tea. finely chopped garlic
3 Tab. finely chopped ginger root
1 Tab. ground cumin
2 1/2 tea. turmeric
3/4 tea. red pepper
1 1/2 cups chopped canned tomatoes (or 2 cups fresh)
1 Tab. salt
2 Tab. ground coriander
1 medium head cauliflower, cut into small florets
4 med. potatoes, peeled and cubed
First, prepare the tofu. Remove the tofu from its packaging. Cut
the tofu into 1-inch cubes or slices. Press for at least 20 minutes, or place in the fridge and press for a few hours. Dust the tofu lightly with some cornstarch before stir-frying.Remove tofu when it is brown and add the remaining oil to the pan. Reduce heat and fry onions until they turn dark brown -about 20 minutes, stirring constantly.
Add garlic, cumin, turmeric and red pepper and continue frying for about 10-15 minutes. Add tomatoes with their juice and salt. (You may need to add additional water -check ever so often to make sure there is enough liquid for it not to stick.) Bring to a boil. Reduce heat and simmer uncovered for 1 1/2 hours. Add potatoes and cauliflower and continue simmering covered until potatoes are tender (about 30 minutes.) Turn off heat and add tofu back to the pan let it sit for at least 30 minutes -preferably 2 hours. When ready to serve, simmer until heated through. Serve over rice
Kale and Caramelized Onion Grilled Cheese
source: MyRecipes.com
4 medium kale leaves, stems removed
2 teaspoons olive or canola oil
2 medium red onions, cut into 1/2-inch-thick slices
1/4 teaspoon black pepper
1/8 teaspoon salt
1 teaspoon red wine vinegar
8 slices pumpernickel, whole wheat or sour dough bread
Cooking spray
1 ounce (about 1/4 cup) grated Parmesan cheese, divided
3.5 ounces (about 1 cup) shredded Mozzarella cheese
Preheat oven to 300°.
Bring a small pot of water to a boil; add kale. Remove from heat; let stand 4 minutes or until kale is bright green.
Meanwhile, heat a skillet over medium-high heat. Add oil, onion, pepper, and salt. Cook 10 minutes or until onion is caramelized, stirring frequently. Remove from heat; stir in vinegar, tossing to coat.
Heat a large nonstick skillet over medium heat. Lightly coat 1 side of each bread slice with cooking spray. Working with 2 slices at a time, arrange bread in pan, sprayed side down. Cook 1 1/2 minutes or until bread begins to brown. Sprinkle 1 tablespoon Parmesan on 1 bread slice in pan. Top with 1 kale leaf, one-fourth of onion mixture, and about 1/4 cup Mozzarella. Top with other toasted bread slice. Transfer sandwich to a baking sheet. Repeat procedure with remaining 6 bread slices, Parmesan, 3 kale leaves, onion mixture, and Mozzarella. Bake sandwiches at 300° for 5 minutes or until cheese melts.
source: slightly modified from the recipe at MyRecipes.com
2 tbsp olive oil
1 large onion, diced
1 1/2 tsp salt
1 can chickpeas, drained and rinsed
1 can fire roasted, diced tomatoes
1 1/4 cups water
2 cups vegetable stock
4 tsp smoked paprika
2 tsp granulated garlic
2 tsp turmeric
1 tsp dried oregano
1/4 tsp black pepper
1 bunch kale, de-stemmed and chopped or torn into bite sized pieces
optional: You can add, if desired: 1 fennel bulb, diced
1 leek, rinsed and diced
Heat the olive oil in a large pan over medium high heat. Add the onion (fennel, leek) and salt. Cook until soft and translucent. Add remaining ingredients, except for the kale. Bring to a boil, then reduce heat to a simmer and let cook for 15-20 minutes, uncovered, until soup reduces and thickens and the flavor is more pronounced. Stir in kale. Once it is wilted and warm the soup is ready to serve. Taste and adjust seasonings as desired.
Source: Tori Avey
6 cupsof kale (or Swiss chard, spinach or some mixture of them), chopped into bite-sized pieces
1 Tab. olive oil
2 cloves garlic, minced
pinch of red pepper flakes
1/4 tea/ salt
squeeze of lemon juice
In a medium saute pan, heat the olive oil over medium heat. Add the garlic and red pepper flakes and saute 30 seconds. Add the greens and salt and saute just until the greens begin to darken and intensify. Squeeze on the lemon juice. Taste. Add more salt or some maple syrup to taste.
source: One Bite at a Time, Rebecca Katz
1 bunch of kale, de-stemmed, thinly sliced
1 Tablespoon fresh lemon juice
2 Tablespoons olive oil
In a large salad bowl, add your sliced kale, fresh lemon juice and olive oil. Massage the dressing into the kale.
Kale, Pear, Almond and Gouda
1 pear, cut into small chunks
1/4 cup sliced almonds, toasted
1/4 cup shredded aged Gouda cheese (not smoked Gouda)
Add in the toasted almonds, shredded Gouda and the diced pears. Toss well to coat.
source: Marin Mama Cooks
12 burrito sized tortillas
2 cups refried beans (or homemade)
1 cup Rotel or Salsa undrained
3 cups shredded cheddar cheese
Foil and freezer bags
Mix beans and Rotel/salsa.
Pre-cut 12 pieces of foil.
Lay tortilla over foil and add approx. 1/4 cup filling and 1/4 cup cheese to center. Fold tortilla into burrito and wrap with foil. Repeat until all filling is used.
Place burritos in gallon freezer bags and freeze until ready to serve.
For serving: Cook frozen burrito in oven to 375°F. Line cookie sheet with cooking parchment paper or foil; set aside.
Bake 12 to 15 minutes or until heated through, OR, in microwave 2-3 minutes or until warmed throughout.
2 Tablespoons coconut oil
2 to 3 small green onions, white and light green parts only, cleaned and chopped
1 or 2 cloves of garlic, minced
1-inch piece of ginger, peeled and grated
A pinch of red pepper flakes
1 ½ pounds young carrots, sliced 1/2 inch thick
1 tsp fine sea salt
¼ tsp ground cinnamon
1-inch piece of turmeric root, peeled and grated (or use ½ tsp ground)
Freshly ground pepper to taste
4 cups (1 quart) filtered water
¼ cup plain yogurt or full fat coconut milk for serving
Melt coconut oil in a medium saucepan over medium heat. Sweat the green onions, garlic, minced ginger, and pepper flakes for 1 to 2 minutes or just until glossy. Do not brown or develop color.
Add carrots, salt, cinnamon and turmeric and cook another 1-2 minutes, stirring occasionally. Add water and bring to a boil. Reduce heat, and simmer until carrots are very soft, 20-25 minutes.
Puree soup in batches in a high speed blender.
If serving cold, chill soup for at least 3-4 hours or overnight.
Divide soup between 4 to 6 bowls and place a spoonful of yogurt or drizzle of coconut milk in center of each.
Source: Gourmande
3 Tab olive oil
1 1/2 cups diced onion
1 jalapeño, diced
1 Tab minced garlic
1 tea salt
1/2 tea cumin seeds
1/2 tea mustard seeds
1 tea turmeric
1/2 tea Paprika
1/2 tea black pepper
2 tea minced ginger
1 cup red Lentils
3 cups water
15 oz. can petite diced tomatoes
Heat oil in large pan and sauté onions until soft; about 5 minutes. Add jalapeño, garlic and ginger and sauté an additional 2 minutes. Add salt, cumin and mustard seeds, turmeric and Paprika and cook about 30-45 seconds. Add Lentils, water and tomatoes. Simmer 30-40 minutes, or until Lentils are soft and water is absorbed.
Source: modified from the recipe at Bob's Red Mill
 |
| Honest Fare |
1/2 cup Lentils
1/2 cup Split Peas2 tea. olive oil
2 cups chopped onions (2 med.)
4 garlic cloves, minced
4-5 tea. curry powder
1 1/2 cups red lentils
6 cups vegetable broth
3/4 cup water
2 Tab. tomato paste
1/4 tea. cinnamon
2 Tab. lemon juice
1/4 tea. salt
pepper, to taste
1/2 cup plain yogurt
Heat oil in a large pot over med. heat. Add onion and cook 2-3 minutes, until softened, stirring frequently. Add garlic and curry powder. Cook, stirring, for 30 seconds. Add the lentils and stir to coat. Add the broth, water, tomato paste and cinnamon. Bring to a simmer, reduce heat to low, cover and simmer 20 minutes, until the lentils are very tender.
In batches, transfer the soup to a blender or food processor and puree. Return to pot and heat through. Season with lemon juice, salt and pepper. Dollop yogurt in the soup.
One serving is 1 cup. 187 calories, 14g protein, 29 carbohydrates, 12g fiber, 2g fat
source: Magic Foods, Robert Barnett, Christine Pelkman and Densie Webb
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
pinch of fresh grated nutmeg
pinch of cayenne pepper
¼ teaspoon garlic powder
2 ½ cups half-and-half
½ cup shredded cheese, plus 3 tablespoons for topping
2 ½ to 3 pounds potatoes (like Yukon gold)
Preheat oven to 350° F. Lightly grease a 9x9-inch baking dish, or 6 cup gratin dish with vegetable cooking spray or butter. Place the baking dish on a cookie sheet. Set aside.
In a medium saucepan melt 2 tablespoons butter over medium heat. Add the flour and cook, stirring constantly for 3 to 4 minutes. Add the salt, pepper, nutmeg, cayenne, garlic powder and half-and-half. Cook, stirring constantly, about 3 to 5 minutes or until it starts to thicken. Remove from the heat, cover to keep warm.
Peel and slice the potatoes to 1/16 to 1/8-inch thickness. Layer ⅓ of the potatoes in the prepared baking dish. Spoon ⅓ of the sauce over the potatoes. Sprinkle with ¼ cup of the cheese.
Repeat layering ½ of the remaining potatoes, ½ the remaining sauce and sprinkle with the remaining ¼ cup cheese.
Top with the remaining potatoes then pour all the remaining sauce over the top.
Bake, uncovered, for 60 minutes. * If the top is drying out too quickly, remove the casserole from the oven and gently press down with a large flat spatula submerging the potatoes in the sauce. Tent with foil, if needed, and continue baking.
After 1 hour of baking, sprinkle the potatoes with the remaining 3 tablespoons of cheese. Return the pan to the oven and cook another 30 minutes or until the potatoes are fork tender and the top is well browned.
Remove from the oven and allow the potatoes to rest 15 minutes before serving. Garnish with parsley, if desired.
4 Tab. olive oil
1 onion, minced1 can coconut milk
3 Tbsp red curry paste
1 ½ tsp salt
1 tsp crushed red pepper
1 ½ tsp granulated garlic
1 fresh pineapple, cut into 1” pieces
1 pound of sweet potatoes, peeled and cut into 1” pieces
2 green bell peppers, cut into 1” pieces
2 onions, cut into 1” pieces
2 cans of garbanzo beans, drained and rinsed three times (or 3-4 cups of homemade beans)
Cooked white or brown rice, for serving (optional)
Cashews, for topping (optional)
Cilantro or green onions, chopped, for topping (optional)
Whisk together the coconut milk, curry powder, salt, crushed red pepper and garlic in a slow cooker.
Add the remaining ingredients and cook on high for 3-4 hours, or on low for 6-8 hours. If you want your sweet potato to be more firm, aim for a shorter cooking time.
NOTES
**Turn this into a freezer meal by adding all the ingredients to the freezer bag, removing as much air as possible, labeling and freezing. To cook, thaw the freezer meal in the refrigerator overnight and then cook as directed!
Source: Don't Waste the Crumbs https://dontwastethecrumbs.com/slow-cooker-thai-pineapple-vegetarian-curry/
1 pound white and green fettuccine
2 cups tomato sauce
1 1/3 cup light cream
Cook fettuccine as directed on the box.
Meanwhile put the tomato sauce and the cream in a small saucepan and cook over medium-high heat, whisking with a wire wisk until mooth and hot. Salt to taste.
When pasta is cooked, spoon sauce over pasta.
2 teaspoons olive oil
2 teaspoons butter or margarine
2 large onion, finely chopped
2 cloves garlic, minced
2 (8 ounce) cans crushed tomatoes
2 (8 ounce) cans diced tomatoes
2 cups sun-dried tomatoes or 6 oz. Tomato PasteCook extra rice if you are having it with dinner. Save the extra rice in the refrigerator. The next morning, reheat leftover rice and serve with milk, brown sugar and butter. A little sprinkle of cinnamon can also be added.
1/2 cup hot cherry peppers
1 cup sliced black olives
1 cup sliced green olives
1 teaspoon capers
cooked spaghetti noodles
Heat oil and butter in a large saucepan over medium heat. Saute onion and garlic until onion is tender and translucent. Stir in crushed tomatoes, diced tomatoes and sun-dried tomatoes. Simmer 5 minutes on medium heat. Add peppers, black olives, green olives and capers. Simmer 15 to 20 minutes on low heat, or until sauce has thickened. Serve over spaghetti noodles
16 oz. Tofu
2 tea. Turmeric
3 Tab. Garam Masala
2 Tab. Chili Powder
3 Tab. Cornstarch
4 Tab. Olive oil
1 large onion
1 Tab. Ginger
4 cloves garlic
1(28oz.) can diced tomatoes
1/2 cup frozen peas
salt, to taste
1 can coconut milk
Drain tofu. Cut into bite-sized cubes. Wrap in a towel and place something heavy on top.
Meanwhile, heat 1 Tab. Oil in a skillet. Add onion, ginger and garlic and cook 5 minutes. Add 2 Tab. Garum Masala, 1 tea. Turmeric and 1 Tab. Chili powder. Cook 1-2 minutes. Add tomatoes. Cook 5-8 minutes. Add peas. Cook 1-2 minutes. Puree.
Toss tofu chunks with 1 Tab garam masala, 1 tea. Turmeric, 1 Tab. Chili powder and cornstarch to coat. Heat another skillet with remaining oil. Pan fry tofu 2-3 minutes each side. Place on paper towel to drain. Simmer sauce on low heat. Slowly transfer fried tofu into sauce. Add coconut milk and simmer until heated through.
source: Food, Pleasure and Health
from Cooking With My Kid
2 cups water
1/2 cup cream of wheat
1/4 teaspoon salt
1/4 cup milk
1 tablespoon butter
4 tablespoons hot cocoa mix
mini marshmallows
Bring water to a boil and stir in salt and cream of wheat. Turn down heat and cook until it reaches desired consistency. Turn heat off and add milk, butter and hot coco mix. Stir to combine and scoop into bowls. Garnish with mini marshmallows. Makes 2 servings.
This recipe is adapted from the recipe at Cooking with my Kid.
3 large eggs
2 tablespoons sugar
pinch of salt
1 cup milk (We used potato milk to make it casein-free and it worked fine.)
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 cup flour (We used a gluten-free flour mixture.)
2 tablespoons butter or margarine (We used a casein-free margarine.)
juice of 1/2 lemon
1/3 cup packed light brown sugar
1 teaspoon ground cinnamon
4 tart apples
Powdered sugar
Whisk together the eggs, sugar, salt, milk and vanilla. Add the the baking powder to the flour, mix together and then continue to whisk into the milk mixture until smooth. Set aside (at least 30 minutes.) Meanwhile, preheat oven to 450 degrees, and then peel and slice apples and toss in lemon juice. Add brown sugar and cinnamon to coat. Heat butter in a 9-inch cast iron pan on the stove-top until melted and move around with a spatula so it greases the sides.
Add the apples and cook until slightly soft, about 8 to 10 minutes. Pour the batter over the apples and place the pan in the oven. Bake until the edges are puffy, about 18-20 minutes. Resist the urge to open the oven. Just turn the light on to check. Serve directly in the pan or turn out onto a plate. Sprinkle with powdered sugar.
This large family recipe makes @108-122 French Toast Sticks.
2 Loaves of Texas Toast
1 dozen eggs
1 cup milk
2 tbs vanilla
Cinnamon to sprinkle
Mix eggs, milk, and vanilla is large mixing bowl. You can add the cinnamon to your egg mixture now, however the cinnamon doesn’t mix well and so you might prefer to wait and sprinkle it on the sticks as they grill, or sprinkle on top when they are cooked. Any of those options work.
Using a pizza cutter, cut each piece of Texas Toast bread into three strips.
Quickly dip each French Toast Stick into the each batter into the egg mix and place on heated pans or griddles. If you choose to sprinkle them with cinnamon on the grill, now is the time to do that.
(Another option is to bake the French Toast sticks. To do so, preheat oven to 400F. Spray a baking sheet with non stick baking spray or line s pan with parchment paper. Bake 10-13 minutes and remove from oven. Brush tops with melted butter and turn them over to toast the other side. Return to the oven and bake an additional 10-13 minutes or until golden brown.)
Once each French Toast Stick is completely cooked place on a platter or cooling rack to cool. If you choose to sprinkle them with cinnamon once they are cooked, now is the time to do that.
After French Toast Sticks are cooled you can place in labeled gallon freezer bag and freeze up to 3 months.
If you have the freezer space you can also do a flash freezer on your French Toast Sticks. I didn’t have the freezer space to do flash freezing on this freezer cooking day. To flash freeze just place your pans of French Toast Sticks in the freezer and let freeze for up to an hour. Then bag in labeled freezer bags.
To reheat: place a couple sticks on a microwave-safe plate and heat on high for 1 minute or use your microwaves re-heat setting. Serve with syrup.
Source: modified slightly from Large Family Table. and Mommy's Kitchen
6 cups old fashioned oatmeal
12 cups liquid (water, milk, almond milk – your choice)
vanilla
cinnamon
butter
Instructions
Spray slow cooker with cooking spray.
Set heat on low.
Add old-fashioned oatmeal.
Add liquid of choice, such as milk or almond milk.
Add vanilla, cinnamon to taste.
Add a few pats of butter or margarine.
Keep it on low for about 7 hrs.
Sweeten as desired.
Serve with fruit, greek yogurt, or other favorite sides.
Source: Large Family Table
2 1/2 Tab Olive oil
1 1/2 cups diced onions
4 garlic cloves, minced
3 lbs. Mixed Vegetables
50-60 oz. Broth
2 (15 oz.) cans Italian Stewed Tomatoes
1 (6 oz.) can Tomato Paste
2 Bay leaves
1/3 cup fresh parsley
1/2 tea. Dried Thyme
2 tsp. Salt
1 tsp. Pepper
1 1/2 Tab. Grated Parmesan (optional)
Saute onions in large pot. When soft, add garlic and cook 1-2 minutes. Add vegetables and saute a few minutes. Add remaining ingredients. You can add the Parmesan to the soup now or sprinkle on top of soup when serving. Bring to a boil and simmer 30 minutes.
1 tablespoon dried wakame
3/4 cup warm water
5 cups dashi
1/4 cup miso paste
4 ounces tofu, diced
2 tablespoons green onions, thinly sliced
Place wakame in a bowl with 1/4 cup warm water. Let sit 10 minutes and then pour out excess liquids.
In a large pot, prepare dashi according to the instructions on the packaging and whisk in miso paste.
Add the tofu and wakame to the pot. Cook over medium-low heat for 3-4 minutes. Serve topped with green onions.
32 oz. Normandy vegetable mix
1/2 small onion, chopped
1 cup celery, chopped
1/2 cup mayonnaise
2 cups cheddar cheese
1 stick butter, melted
2 cups panko bread crumbs
Cook vegetables and put in a large bowl. Add inion, celery, cheese and mayonnaise and stir well. In a separate bowl, mix the panko bread crumbs and the butter together. Put vegetable mixture into a large casserole dish and cover with crumb mixture. Bake at 350 F degrees for 30-40 minutes.
1 cup rolled oats
1 1/2 cups flour
1 1/2 teaspoons baking soda
dash of salt
2 eggs
Juice and zest from one lemon
1/2 cup canola oil
1/2 cup milk
1/2 cup sugar
1 teaspoon vanilla
1 cup raspberries (fresh or frozen)
Directions
Preheat oven to 375F and grease or line a muffin tray.
In a large bowl, combine the eggs, lemon juice and zest, oil, milk, sugar, and vanilla. Whisk together until well blended.
In a small bowl, mix together the oats, flour, baking soda, and salt. Add to the dry ingredients and mix until just combined. Fold in the raspberries. Spoon the mixture into the muffin tray and bake for 15-20 minutes -- until golden brown and a toothpick inserted in the middle comes out clean.
Allow to cool for a few moments before removing from the tray and eating or storing. These can be frozen.
Source: Leanne Bakes
3 lbs russet potatoes ($1.67)
1 Tbsp olive oil ($0.16)
1 tsp smoked paprika ($0.10)
1/2 tsp garlic powder ($0.03)
1/2 tsp salt ($0.03)
Freshly cracked pepper ($0.03)
9 large eggs ($1.49)
2 Tbsp butter ($0.29)
1 1/2 cups salsa ($1.49)
1 1/2 cups shredded cheddar cheese ($1.94)
Preheat the oven to 400 degrees. Wash and cut the potatoes into one-inch cubes. Place the potato cubes in a large bowl and add the olive oil, smoked paprika, garlic powder, salt, and some freshly cracked pepper. Toss the potatoes until they are well coated in oil and seasoning.
Line a baking sheet with foil and give it a light spritz of non-stick spray. Spread the potatoes out over the baking sheet so they are in a single layer. If they don't fit, prepare a second baking sheet and divide the potatoes between the two. Roast the potatoes in the preheated oven for 45min to one hour, or until they are tender and golden brown. Stir the potatoes once, about half way through.
When the potatoes are close to being finished, crack the eggs into a large bowl and gently whisk them. Melt the butter in a large skillet over medium-low heat. When the butter is melted, pour in the eggs. Gently move the eggs around the skillet until they are mostly solid, but still moist in appearance. Be careful not to over cook the eggs at this point because they will cook further upon reheating the breakfast bowls.
To prepare the bowls, divide the roasted potatoes between six freezer safe containers. Add 1/4 cup of salsa to each container. Divide the scrambled eggs among the six containers and then top with about 1/4 cup of shredded cheese.
Chill the bowls in the refrigerator before transferring to the freezer. Or, leave them in the refrigerator if you plan to eat them within 5-6 days.
Makes 6.
Source: Budget Bytes
Makes eight to ten 10-inch crepes
2 large eggs
1 1/4 cups whole milk (10 fluid ounces)
1 cup flour (5 ounces; 140g)
1 tablespoon melted unsalted butter or vegetable oil (1/2 ounce), plus more for cooking
Pinch kosher salt
1 tablespoon sugar, if making sweet crepes OR
1 tablespoon minced fresh herbs, such as parsley, tarragon, chervil, or chives (optional; for savory crepes) for savory crepes
For the Batter: Combine eggs, milk, flour, melted butter or oil, salt, and sugar (if using) in a blender. Start blender on low speed and increase to high. Blend until smooth, about 10 seconds. Add herbs (if using) and pulse to combine. Alternatively, you can combine the ingredients in a mixing bowl and whisk vigorously until smooth.
To Cook: Heat a 10-inch nonstick or well-seasoned cast iron or carbon steel skillet over medium heat for 2 minutes. Lightly grease with oil or butter, using a paper towel to wipe out the excess.
Hold the pan's handle in one hand and pour in 3 to 4 tablespoons (45 to 60ml) batter, swirling and tilting pan immediately to spread batter in a thin, even layer over bottom of pan.
Let cook until top looks dry, about 20 seconds. Using a thin metal or nylon spatula, lift one edge of crepe. Grab that edge with the fingers of both hands and flip crepe. Cook on second side for 10 seconds, then transfer to a plate. Repeat with remaining batter. Fill crepes as desired (such as with butter, sugar, and lemon juice; with butter and jam; with ham, cheese, and eggs; or with spinach and feta) and serve. Crepes can also be made ahead and stored, unfilled and wrapped in plastic, in the refrigerator for up to 3 days. Reheat in a nonstick pan to serve.
16 oz. Pasta
15 oz. Alfredo sauce
24oz. Marinara sauce
2 cups shredded Mozzarella cheese
1 cup shredded Parmesan
Cook pasta according to directions and drain. Mix the sauces together in a large bowl. Add the Mozzarella and stir to combine. Then toss in the pasta and toss to coat. Pour pasta into 9x13 baking dish and cook on 350 for 20-25 minutes or until bubbly. Remove from oven and sprinkle with shredded Parmesan cheese and bake for another 5 minutes.
source: pearls-handcuffshappyhour.blogspot.com
2 cups of uncooked rice
2 bags frozen Asian style vegetables (or canned)
Soy sauce
Make rice in rice cooker. Add to skillet with a little oil and a liberal amount of soy sauce and 2 bags of Asian vegetables. Cover and simmer on low until vegetables are done.
Total: $4.17 (makes six servings)
Price per serving: 70 cents
Source: The Simple Dollar
Makes 16 tacos; serves 6 to 8
4 cans cooked black beans
4 cups (2 containers) fresh salsa
2 teaspoon ground cumin
1 teaspoon paprika
2 tea. taco seasoning
8 to 12 ounces (2 heaping cups) grated pepper Jack cheese
2-4 tablespoons vegetable or canola oil
16 corn tortillas
In a medium bowl, add beans along with fresh salsa, and spices. Lghtly mash all the ingredients together.
In a large, nonstick or cast-iron skillet, add the 2 tablespoons oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Try not to overfill the tacos, or you might have issues flipping them without losing filling.
Using a spatula, carefully fold the other half of the tortilla over to form a shell. Press down lightly on the tortilla so it holds its shape. If some cheese spills out, don’t worry — it will get crispy and delicious.
As the first taco cooks, move it to the side and begin a second one. Depending on the size of your pan, you can cook two or three tacos at once. Cook each taco until they are nicely browned and crispy. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out. If your pan is very dry between batches, add another drizzle of oil.
Place the cooked tacos in a warm oven while you finish the rest. If the tacos are very greasy, blot them with a paper towel before moving them to the oven.
Source: modified from the recipe at The Kitchn
Grits
Salt
Optional Toppings: butter, shredded cheese, splash of half and half (makes it nice and creamy)
Following directions on the package of grits, add amount for your family to slow cooker.
Double the amount of water in directions.
Add salt as directed.
Cover and cook on low at least seven hours.
Check towards the end of cooking to see if you need to add a touch of water.
Source: Hodgepodge
Servings: 12
Prep Time: 20 min
1 1/2 cups all-purpose flour
1/2 cup honey
1 tablespoon baking powder
1/4 teaspoon salt
2 cups Kellogg's® All-Bran® Original cereal
1 1/4 cups milk
1 egg
1/4 cup vegetable oil
1. Stir together flour, sugar, baking powder and salt. Set aside.
2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray.
3. Bake at 400° F about 20 minutes or until golden brown. Cool 10 minutes. Serve warm.
1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked white rice
1 1/2 cups vegetable broth
1 tea. Cumin
1 tea. Turmeric
1 tea. Seasoned Salt
1/4 teaspoon cayenne pepper
1 can black beans, drained
1 can corn, drained
Add oil, onion and garlic to the bottom of a rice cooker. Add the rice vegetable broth. Add the spices, black beans and corn. Cook until done. Stir well and serve.
1/4 c. soy sauce
1 Tbsp. brown sugar
2 cloves garlic minced
1 tsp. fresh ginger grated
ground black pepper to taste
2-3 Tbsp. vegetable oil
1 lb. Spaghetti noodles
2/3 c. chopped celery chopped diagonally
1 medium-sized onion, thinly sliced
2 c. chopped cabbage
In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper. Set aside.
Cook spaghetti as package directions suggest.
Meanwhile, heat oil in a large wok or skillet. Add celery and onion and saute for about 1-2 minutes or until onions start to become soft and transparent.
Add cabbage and saute an additional minute or so.
Toss noodles and soy sauce mixture with the vegetables over medium-high heat for an additional 2-3 minutes.
4 teaspoons unsalted butter, at room temperature
12 large tortillas
½ cup salsa
12 ounces shredded cheddar, Mexican blend or Jack cheese
Optional: 2 Tablespoons chopped fresh cilantro, 3 Tablespoons sliced green onions, Sour cream
Preheat the oven to 425°F. Grease a baking sheet with 2 tablespoons of the butter.
Place tortillas all the way around the edges of the pan so that about half of each tortilla hangs over side. Place another tortilla in the center to cover pan completely, then top with the salsa in an even layer on top of the tortillas. Sprinkle the cheese evenly over the salsa.
Place another tortilla in the center (on top of all fillings), then fold each tortilla towards center, overlapping as needed to fully cover the pan. Spread the remaining 2 tablespoons butter evenly over the tortillas.
Bake until the tortillas are golden and the cheese is fully melted, 9 to 12 minutes.
Garnish with the cilantro and green onions, if desired and serve immediately, warm, with sour cream and salsa on the side as desired.
6 green bell peppers
1 cup brown rice cooked
1-15 oz can chili beans
1-16 oz tomato sauce
1/3 cup onion, finely chopped
1 cup Monterrey Jack cheese shredded
chili powder optional
Remove tops, membranes & seeds from peppers. Chop enough tops to make 1/3 cup; set aside. If necessary, cut a thin slice from the bottom of each pepper so they sit flat. In a medium bowl stir together rice and undrained beans; spoon into peppers. Pour tomato sauce into the bottom of a slow cooker; stir in reserved chopped pepper and onion. Place peppers, filled side up, in cooker. Cover & cook on low-heat setting for 6 to 6 1/2 hours or on high-heat setting for 3 to 3 1/2 hours. To serve, transfer peppers to serving plate, cut in half, if desired. Spoon tomato sauce over peppers, sprinkle w/ cheese and, if desired, chili powder.
This dish has a very colorful name, Imam Bayildi, which is Turkish for, "Why the Cleric Fainted." The supposition is that upon tasting this dish, a priest swooned from the flavor. Yes, it is that good.
2 medium eggplants, cut lengthwise into quarters and then sliced (If you are doing this on a grill, leave them in rounds instead.)
8 tablespoons olive oil
salt and black pepper, to taste
2 beefsteak tomatoes, about 1⁄2 pound each (or 1 can diced tomatoes)
1 large yellow onion, large chop
5 garlic cloves, minced
3 tablespoons each coarsely chopped fresh cilantro, dill and basil
Preheat the oven to 400 degrees.
Heat 2 Tablespoons of the oil in a pan and put the eggplant slices in the pan.and saute for about 5 minutes. (You could grill them instead. Just brush the oil on the eggplant instead of in the pan.) Place the eggplant pieces in a baking dish.
In the meantime, bring a small pan of water to a boil. Plunge the tomatoes into the boiling water for about 20 seconds and then scoop them out with a slotted spoon and run cold water over them. Slip off their skins and coarsely chop the tomatoes. (Skip this step if you are using canned tomatoes.) Spread diced tomatoes over the eggplant. Layer over top the onion, garlic and herbs. Add some salt and pepper and the remaining tablespoons of olive oil.
Put dish into the oven and bake for 40 to 60 minutes.
source: adapted from the recipe at Kitchen Window
4 boiled potatoes, cut into bite size pieces
1 cup boiled peas
2 tsp cumin
6 Tbsp canola oil
1 tsp turmeric powder
2 onion, chopped
1 hot pepper, chopped (optional)
4 cloves garlic, chopped
1 piece ginger, chopped
2 tomatoes, chopped
1/2 tsp cayenne pepper
1/2 tsp salt
Heat oil. Add cumin and turmeric. Add onions, garlic, and ginger. Cook for a few minutes. Add the tomato and cook for a few more minutes.
Sprinkle salt and cayenne on the potatoes. Add the potatoes and peas to the oil, spice, and onion mixture. Stir until the potatoes are coated with oil and are yellow. Heat everything well.
Makes 4 servings
source: Mermaid's Creations
1 head cabbage
2 onions
1/2 stick butter
1 package Egg Noodles
Cook Egg Noodles according to package.
Strain and set aside.
Slice the onions and cabbage.
Melt butter in skillet. Add cut up onions and cabbage. Cook over medium heat for approximately 30 minutes, or until browned.
Place in pot with cabbage mixture. Mix well. Enjoy.
Source: Shore Savings with Patti
1 lb russet potato .37¢
2 Tbsp olive oil .24¢
1 yellow onion .31¢
2 cloves garlic .16¢
2 Tbsp grated ginger .22¢
2 Tbsp garam masala (or to taste) $1.00
28 oz can crushed tomatoes $1.69
2 Tbsp tomato paste .12¢
1/2 tsp salt (or to taste) .02¢
15 oz can chickpeas $1.15
1/4 bunch fresh cilantro (optional) .20¢
6 oz plain yogurt (optional) $1.09
4 cups cooked rice or Naan $.88
Peel the potato and cut it into one-inch cubes. Place the cubes in a sauce pot, add enough water to cover the potatoes by one inch, and bring the pot to a boil over high heat. Boil the potatoes for 5-7 minutes, or until they can easily be pierced with a fork. Drain the potatoes and set them aside.
Dice the onion, mince the garlic, and peel and grate the ginger (use a small-holed cheese grater). Add the olive oil, onion, garlic, and ginger to a large deep skillet and sauté over medium heat until the onions are soft and transparent (3-5 minutes).
Add the garam masala to the skillet and continue to sauté for about a minute more to toast the spices. It's okay if the spices begin to stick to the surface of the skillet slightly, but be sure not to let them burn.
Add the crushed tomatoes and tomato paste to the skillet. Stir to dissolve the tomato paste into the crushed tomatoes and to dissolve the spices off the bottom of the skillet. Allow the sauce to heat through (about five minutes). Taste the sauce and add salt as needed (I added 1/2 tsp salt).
Drain the chickpeas, then add them to the skillet along with the cooked potatoes. Stir everything to coat in the hot sauce, then heat through. Spoon the Chana Aloo Masala over cooked rice or serve with naan, topped with chopped cilantro and a dollop of plain yogurt (regular or Greek style).
TOTAL COST: $6.87 recipe / $1.72 serving
source: Budget Bytes
1 package diced butternut squash
2 Tab. butter or margarine
2 tea. brown sugar
2 tea. honey
2 Tbsp olive oil
1 med yellow onion, diced
2 cloves garlic, minced
2-15 oz. cans chick peas, drained
1-20 oz. can tomato sauce
1 cup water
1 Tbsp curry powder
1/2 bunch fresh cilantro
Put butternut squash, butter, brown sugar and honey into a large pot. Cook, stirring constantly over medium heat for a few minutes for about 3-5 minutes. Add onion, garlic and olive oil. Cook another 3-5 minutes or until onion is softened. Drain the canned chick peas and add to the pot. Also add the tomato sauce, water and curry powder. Stir the pot until everything is evenly mixed. Bring the mixture up to a simmer over medium heat. While the chick peas are simmering, rinse the cilantro and pull the leaves from the stems. Roughly chop the leaves and add them to the pot. Give everything a stir and continue to simmer until the sauce has reduced to a thick consistency; about 20 minutes total. Stir the pot every few minutes to prevent the sauce from burning and sticking to the bottom.
4 lbs butternut squash, peeled, seeded and cubed
3 tablespoons olive oil, divided
kosher salt
black pepper
1 tablespoon butter
2 apples, peeled and sliced
1 1/2 tablespoons (1inch piece of fresh, peeled) grated or minced ginger
1 medium onion, chopped
1/4 teaspoon cinnamon
1/2 teaspoon allspice
pinch of ground cardamom (optional)
3 cups of stock (chicken, turkey or vegetable)
Preheat oven to 425 degrees. Spray a rimmed baking sheet with non-stick cooking spray. Spread squash in a single layer on prepared baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper, tossing the squash to coat. Roast squash for 30 minutes or until tender and the edges are caramelized. Allow to cool slightly.
In a heavy bottomed pot or Dutch oven, heat remaining 1 tablespoon of olive oil and butter over medium heat. When butter is melted, add apples, ginger, onion, cinnamon, allspice and cardamom (if using). Cook, stirring frequently, until apples and onions are soft and mixture is fragrant, about 10 minutes. Add roasted squash and stock to the pot and bring soup to a boil. Reduce heat and simmer for 10 minutes.
Working in small batches, carefully transfer soup to blender and puree until smooth. Return soup to the pot and simmer for an additional 10 minutes. Adjust seasonings for salt and pepper.
For each loaf of bread, you will get 6-7 sandwiches. You may increase this recipe as many times as you have freezer space.
For Cheese Sandwiches
Use two slices of bread and two slices of cheese. You can also add a slice of lunch meat to them like ham or turkey.
Mark “Cheese" or whatever is on it on individual Ziploc sandwich baggies. Put each sandwich in a zip-lock sandwich baggie and push out all the air, then place those in a large freezer bag.
For Cheese Sandwiches, Just Thaw and Eat: On the morning of the day you are ready to eat them, just pull one large baggie full of them out of the freezer and let it thaw.
For Grilled Cheese Sandwiches, Grill: Spread a thin layer of butter or margarine on the outsides of the frozen or defrosted sandwich. Then grill in a panini press about 4 to 5 minutes or on a grill for about 3 minutes per side, or until the outsides are golden brown.
For Toasted Cheese Sandwiches, Bake: Preheat the oven to 400F, and bake on a baking sheet for 5 to 8 minutes, flip and bake another 5 to 8 minutes. If you want them to have a toastier look, you can then turn the oven to broil, keep the tray on the middle rack, and broil for 1 minute.
For Peanut Butter and Jelly Sandwiches
For each loaf of bread, you will need
1/2 jar peanut butter and 1/3 jar jelly.
Lay out all slices of bread. Label sandwich bags.
Spread peanut butter on each side of bread. Spread jelly on one side. Place both slices of bread together.
Bag sandwiches into sandwich bags. Then place into another large freezer or bread bag and freeze.
On the morning of the day you’re going to eat them, just pull one large baggie full of them out of the freezer and let it thaw.
Makes @ 5 dozen muffins.
8 cups all-purpose flour
1⅓ cup light brown sugar
1⅓ cup sugar
8 teaspoons baking powder
2 teaspoons salt
2 cups butter, melted
8 eggs
2⅔ cups milk
4 teaspoons vanilla extract
2 12 ounce bags chocolate chips
Preheat over to 400 degrees Fahrenheit.
Place 12 muffin/cupcake liners in a muffin pan or spray with non-stick cooking spray.
In a very large bowl, combine flour, sugars, baking powder, and salt.
In a large bowl, mix together melted butter, eggs, milk, and vanilla until combined well.
Pour the liquid ingredients into the large bowl with the dry ingredients. Mix until ingredients are just combined. Do not over mix. Gently stir in chocolate chips.
Fill muffin cups with batter so they are ⅔ full. Makes 4 dozen muffins. Bake for 12-14 minutes or until they start to brown.
Let cool in pan for a few minutes and then remove muffins from pan and place on a wire cooling rack.
To freeze - Place 12 muffins in a gallon-size freezer bag. Be sure to label and date your bag before you place it in the freezer. To thaw - remove from freezer the night before you plan on eating them. Pop one in the microwave for 15-20 seconds and enjoy your homemade chocolate chip muffins.
Source: Large Family Table/Hip Homeschool Mom
GFCF Chocolate Chip Muffins
Makes 12-15 muffins
2 cups gfcf flour
1/3 cup light brown sugar
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup margarine, melted
3 eggs
2/3 cup milk
1 teaspoon vanilla extract
6 ounces chocolate chips
Preheat over to 400 degrees Fahrenheit. Place 12 muffin/cupcake liners in a muffin pan or spray with non-stick cooking spray.
In a very large bowl, combine flour, sugars, baking powder, and salt.
In a large bowl, mix together melted butter, eggs, milk, and vanilla until combined well.
Pour the liquid ingredients into the large bowl with the dry ingredients. Mix until ingredients are just combined. Do not over mix. Gently stir in chocolate chips.
Fill muffin cups with batter so they are ⅔ full. Bake for 12-14 minutes or until they start to brown.
Let cool in pan for a few minutes and then remove muffins from pan and place on a wire cooling rack.
To freeze - place 12 muffins in a gallon-size freezer bag. Be sure to label and date your bag before you place it in the freezer. To thaw - remove from freezer the night before you plan on eating them. Pop one in the microwave for 15-20 seconds and enjoy your homemade chocolate chip muffins.
48 oz (3 lbs.) elbow macaroni
1 cup butter (or margarine)
1 cup flour
8 cups milk
1 tsp salt/pepper (or to taste)
4 cups shredded swiss cheese
8 cups + shredded cheddar cheese
Spray 3-9x13 inch baking dishes with non-stick spray. Preheat oven to 375F.
Cook macaroni in a large pot of water according to package directions.
Melt butter (or margarine -whichever you have on hand) in a large pot.
Pour flour into melted butter and stir together until flour is thoroughly combined. Whisk in milk. Stir constantly for several minutes until boiling.
Stir in 4 cups of swiss cheese and 6 cups cheddar until completely melted. This takes about 2-3 minutes of additional stirring. Remove from heat when thoroughly melted.
Pour in the cooked and drained elbow macaroni into your large pot of homemade cheese sauce. Stir gently, so you don’t mash your noodles.
Fill each dish 3/4 of the way full with Mac and Cheese mixture. Top with remaining 2 cups+ shredded cheese.
Place baking dishes into preheated oven for 25 minutes. When your oven beeps in 25 minutes.
Depending on how brown and crispy you’d like the top, you can turn the oven off, but let your dishes sit 5 or so more minutes in the oven.
Source: modified from the recipe at Large Family Table
This muffin recipes make 4-6 dozen each and work wonderfully frozen for later.
6 cups flour
3 cups sugar
2 Tbs cinnamon
1 Tbs ground pumpkin pie spice, apple pie spice, nutmeg or cloves or 1/2 Tbs ginger
6 tsp baking powder
7 eggs
7 cups of applesauce, pumpkin, banana or a mixture
1 cup oil
2 cups broken walnut pieces (optional)
Completely mix muffin ingredients in large mixing bowl.
Bake in preheated oven at 375 degrees for 20-25 minutes.
FREEZER DIRECTIONS
Let muffins cool completely upon baking.
Place muffins in labeled gallon-size freezer bag for up to 3 months.
When you’d like muffins just set the frozen bag of muffins out from the freezer into the refrigerator the day before. Once muffins are defrosted eat as usual.
Source: The Family Table
Makes 2-12 inch pizzas or approximately 1 lb. of dough.
1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey {or sugar}
2 teaspoons salt
2 tablespoons olive or canola oil
2 1/2-3 1/2 cups bread flour {depending on the heat & humidity}
In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn’t stick to your hands. Once you reach this stage, turn the mixer on high to knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! The dough should be smooth and easy to work with. And the bowl should be clean.
To Freeze: This is the point when you could freeze your dough. Divide into portions, place into freezer bags, seal removing all air and freeze. I usually divide the dough ball two-1 pizza portions and put each in a quart plastic bag, then place the two bags of dough balls into a gallon freezer bag.
To Use Fresh: Lightly grease the bowl and the dough so it doesn’t dry out, cover with plastic wrap and let it rise 1-2 hours. Now you can use this for Pizza (see below), Cheesy Garlic Bread Sticks or you can freeze it to use later.
From Freezer: To use, remove from freezer the morning you want to use it, let sit out to get to room temperature and double in size; 6-8 hours. Then use as you'd like.
For Pizza, preheat oven to 450 degrees. Then unwrap the pizza dough balls, roll out the dough, top with pizza sauce, cheese, and selected toppings and bake 12 to 14 minutes.
2 (@25 oz.) jars/cans pasta sauce (or @ 3 cups homemade)
1 jar water (see below)
15 oz container of ricotta cheese
1 egg, beaten
1/3 cup grated parmesan cheese
3 cups shredded mozzarella
16 oz box of ziti
Optional: Italian seasoning, oregano, garlic powder, red pepper flakes
In the Crockpot, mix the pasta sauce, one jar of water*, ricotta, egg, parmesan and 2 cups of the mozzarella. Then stir in the uncooked ziti. If you like some more “zip” to your sauce, toss in a few of your favorite seasonings as suggested above. Cook on low 4-5 hours. Sprinkle remaining cheese on top. Place under broiler just until bubbling and starting to brown.
*I like to fill one of the empty sauce jars with water, shake it well to get the “extra bits”, pour that water into the second jar and shake that one too, then add the water to the crockpot. No wasted sauce that way!
Source: Thrifty Jinxy
4-5 medium yellow squash
1/2 medium onion
1/4 cup butter
2 sleeves of crackers (@4 cups of crushed crackers)
3 cups shredded cheese
3 eggs, beaten
1 cup milk
Heat oven to 350F degrees.
Slice squash and dice the onion
Cook onion and squash with the butter in large covered pan until tender. Set aside in bowl.
Crumble 1 sleeve crackers and then stir crumbled crackers, and 2 cups of shredded cheese, into squash and onion mixture.
In separate bowl mix milk, and eggs. Then add to squash mixture.
Pour squash mixture into 2-8 or 9 inch square pans (or 9×13 baking dish.) Top with 1-sleeve of crumbled crackers and 1-cup of shredded cheese.
Bake, uncovered, for 20-25 minutes at 350F.
Source: Jamerrill Stewart at Large Family Table
½ cup butter
1-pint heavy whipping cream (2 cups)
4 ounces cream cheese
½ teaspoon minced garlic
1 teaspoon garlic powder
1 teaspoon Italian seasoning
¼ teaspoon salt
¼ teaspoon pepper
1 cup grated parmesan cheese
In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, Italian seasoning, salt, and pepper. Continue to whisk until smooth. Add the grated Parmesan cheese.
Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favorite pasta.
Source: The Recipe Critic
3 pounds russet potatoes peeled
1 quart heavy cream
1 teaspoon tarragon
salt and pepper to taste
1 tablespoon butter
2 tablespoons all purpose flour
Preheat oven to 350°
Take the peeled potatoes and cut them to 1/4 inch thick rounds. Melt one tablespoon of butter on medium heat in a large stockpot (you will boil the potatoes in this pot, so it needs to be a large stock pot so they don't boil over.) Once it is melted, add the flour and stir to incorporate completely. Let the flour cook for 90 seconds. Add 1/4 of heavy cream and keep stirring until flour/butter cream mixture starts to thicken. Then add the balance of cream and whisk until all mixed completely. Then add potatoes into the large stockpot. Add salt pepper and tarragon over the top. Simmer for 15 minutes. Turn off heat, remove pan from burner. The potatoes will not be all the way cooked at this point, they will continue to cook when they go into the oven.
Scoop out carefully the potatoes and place them in a baking dish. Then pour the leftover cream mixture over the top.
Bake at 350° for 15-20 minutes until bubbly and golden top brown.
This dish is even better if made early in the day or a day ahead. If you make It ahead, let it cool completely then cover and store in fridge. Remove from fridge 1 hour before you are ready to bake it. Bake at 325° for 20-30 minutes until heated throughout.
Source: West Via Midwest
Filling Ingredients:
2 cups Ricotta cheese (cheese cheese can be substituted)
1 ½ cups mozzarella cheese
1 ½ teaspoons Italian Seasoning
1 ½ teaspoons minced garlic
¼ teaspoons salt
¼ teaspoon pepper
1-8oz. package medium shells (or manicotti)
½ cup mozzarella cheese
¼ cup Parmesan cheese
marinara sauce
Combine filling ingredients in a bowl. Spray crock pot with non-stick spray or line with a crockpot liner for easier clean up.
Spread about 1/2 cup sauce in crock pot. Fill uncooked shells with filling and place in crock pot. Add about 1 cup of water to the remaining spaghetti sauce to thin out the sauce just a little bit. Pour over the shells so it covers them completely.
Top with the mozzarella and Parmesan cheeses.
Cover and cook on high for about 2-3 hours until shells are fork tender.
source: Life in my Kitchen
4-15 oz. cans pinto beans (or 1 lb. dry beans, cooked)
6 cloves of garlic, minced
1 onion, diced
15 oz. can of tomatoes
10 oz. tomato sauce
2 teaspoon brown sugar
2 teaspoon apple cider vinegar
2 teaspoon paprika
2 teaspoon cumin
1/2 teaspoon oregano
Salt and black pepper to taste
Add everything to the crockpot and cook on low until blended (4 hours).
Source: modified from the recipe at Homesick Texan
4 cups milk (not water)
1 cup steel cut oats
1/2- 1 cup milk
Butter, Brown sugar, cinnamon, honey, nuts or whatever you like to add to your oatmeal
The night before — Pour the 4 cups of milk and the oats into a saucepan. Cover, and put in the refrigerator so that the milk can soften the shell of the oats.
In the morning — Pull out saucepan, and heat the oat-milk mixture on the stove until it boils. Boil 5 minutes, stirring to prevent sticking on the bottom.
Remove from heat, let sit for a couple of minutes. Stir in 1/2- 1 cup milk to prevent a crust from forming. Add butter, brown sugar, cinnamon, honey, nuts or whatever you like to add to your oatmeal.
52 oz frozen broccoli or Cauliflower
24 oz (6cups) shredded cheddar cheese
1 yellow onion, diced
1/2 cup butter
2 tbs mined garlic
6 cups heavy whipping cream
1 package cream cheese
6 cups vegetable broth
1 tsp pepper
1 tsp salt
To Make:
Divide the ingredients into four labeled quart freezer bags and freeze up to 3 months.
To Use:
When you desire to serve this recipe just thaw the bag in the refrigerator the night before. On cooking day dump contents of the bag in the Slow cooker. Cook on high up to 3 hours, or low 4-5 hours. Once the cooking time is complete use an immersion blender to gently blend the soup to desired consistency.
Source: Large Family Table
Gluten and casein-free and made with 100% flax (no other flours or meals)! They are crispy, chewy and nutty, plus made with ease in a muffin tin.
⅔ cup ground flax seeds (flaxseed meal)
½ cup almond butter, peanut butter, sunflower butter or tahini
⅓ cup pure maple syrup, agave nectar, liquid honey
⅓ cup almond milk, dairy milk, etc.
1 tea. vanilla extract
2 tea. ground cinnamon
⅔ cup raisins, craisins or chocolate chips
Optional: a couple Tablespoons seeds (chia, sesame, sunflower, hemp, pumpkin, etc.) or 1 egg will make them more muffin-y.
Preheat the oven to 325°F. Spray the cup of a 12-cup muffin pan with nonstick cooking spray.*
In a large bowl, stir together everything except raisins until well combined. Stir in raisins until just combined.
Using a heaping tablespoon, divide batter into prepared muffin cups.
Bake in preheated oven for 25 to 30 minutes or edges are golden brown and tops appear somewhat dry. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.
*You could instead make 20 mi I muffins. Bake those for @18 minutes.
Storage Tip Store the cooled cookies in an airtight container at room temperature for up to 5 days. Or wrap them in plastic wrap, then foil, completely enclosing them, and freeze for up to 6 months. Let thaw at room temperature for 2 to 3 hours before serving.
Nutrition Information
Serving size: 1 muffin top
Calories: 126 Fat: 7.4 g, Carbs 14.1 g, Fiber: 2.4 g, Protein 4 g
Source: Power Hungry
Black Beans and Cheese
2 cans Black Beans, drained
1 can Roasted Corn, drained
1/2 jar Roasted Red Peppers, rough chop
1 Yellow Bell Pepper, cut into thin slices
1 Onion, sliced
2 Tab. Tomato Paste
1 Tab. Lime Juice
1/2 Tab. Paprika
1 tea. Cumin
1 tea. Garlic
1 tea. Onion
2 cups+ Mozzarella Cheese
Saute yellow bell pepper and onion in olive oil until it softens and gets a little char. Add black beans, corn and roasted red peppers. Add tomato paste, lime juice, paprika, cumin, garlic and onion. Heat until warm and blended. Serve over Cilantro Lime Rice and top with a sprinkle of Mozzarella Cheese.
Cilantro Lime Rice
2 cups white or brown rice, rinsed
2 cups water (or rice-water ratio) according to package directions)
1 tsp salt
1 garlic clove, minced
1 tsp olive oil
1 lime, juiced
½ bunch cilantro, minced
Put rice, water, salt, minced garlic and olive oil in rice cooker or cook on stove according to package directions.
Once cooked, fluff rice with a fork.
Add the lime juice and cilantro to the rice, stirring with a fork until evenly distributed. Add additional lime juice and cilantro to taste if desired.
Cilantro-lime rice can be served immediately, or refrigerated for later and reheated, or even frozen in ziploc containers.
3 large eggs
3/4 cup granulated sugar
Pinch of salt
1/2 cup fresh lemon juice
Zest of 1 large lemon
4 tablespoons unsalted butter — diced
Place eggs, sugar, salt, juice, and zest in a medium saucepan. Do not put it over the heat yet. Whisk the ingredients together until smooth.
Place over low heat. Stir constantly with a wooden spoon until the mixture thickens, about 4-5 minutes. Turn all the way to low and add the butter. Stir until smooth.
Remove from heat and pour into a jar. Makes just shy of 2 cups or 16 servings.
Source: Crazy for Crust
5 large eggs
5 large egg whites (from a carton or from eggs)
1 cup Milk
1 cup shredded mozzarella cheese
2 Tbsp. sliced fresh basil
1 tsp. garlic powder
1 tsp. salt
1/4 tsp. pepper
1-2 fresh Roma tomatoes thinly sliced
Preheat oven to 350 degrees.
Slice tomatoes into 1/8” thick slices, place on a paper towel and salt. Set aside for 10 minutes, placing another paper towel on top. Tomatoes have a lot of water when cooked, and salting it takes out a lot of moisture. After 10 minutes, blot any excess moisture with a paper towel.
Combine all ingredients the rest of the ingredients in a large mixing bowl.
Whisk well.
Pour into greased 9 inch pie plate or 8 inch square baking pan.
Top with the sliced tomatoes and extra basil as desired.
Bake at 350 degrees 45 minutes.
Modified slightly from the recipe at Lemon Tree Dwelling
Butter for the baking dish
15 to 18 ounces fresh whole-milk ricotta (not reduced fat)
2 large eggs
3 1/2 ounces Parmigiano-Reggiano, grated
1/2 tea oregano
2 tea. chopped red peppers
Salt and freshly ground black pepper, to taste
Preheat the oven to 400°F Butter a 2-cup baking dish.
Beat all the ingredients in a bowl with a fork or a standing mixer until well combined. Transfer the mixture to the baking dish and bake until golden and puffed, 25 to 30 minutes, give or take a little depending on how shallow or deep your baking dish.
Serve hot, or cooled with rustic chipsbread,pita chips or veggie crudités.
Original recipe from Leite Culinaria
