Sunday, December 1, 2013

Roasted sweet potatoes


3 Sweet potatoes, peeled and cut into bite size cubes
2 tsp olive oil
1 tbsp butter
1 tbsp of brown sugar (more if you want it sweeter)
1 tsp of ground cinnamon
1/4 tsp of ground nutmeg
Pinch of ground ginger
Sea salt, to taste

Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray. Peel and dice the sweet potatoes into bite size cubes and place in the baking dish. Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt. Add more sugar or cinnamon if desired. Toss to coat evenly. Bake in the oven for 60 minutes. Stir the sweet potatoes once or twice during roasting. Enjoy.

Quinoa, corn and black bean tacos

Ingredients
  • 1 1/2 cups cooked quinoa 

  • 1 Tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, finely minced 

  • 1 cup vegetable broth or chicken broth
  • 1 (14.5) oz can diced tomatoes with green chilis, undrained
  • 1 1/2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 - 1/2 tsp cayenne pepper
  • 1/4 tsp ground coriander
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 cups frozen corn
  • 2 (15 oz) cans black beans, drained and rinsed
  • juice of 1 lime
  • 1/2 cup cilantro, chopped
  • Serve with:
  • corn or wheat tortillas
  • chopped lettuce
  • Monterey Jack, cheddar or cottage cheese
  • diced avocados
  • diced tomatoes

Directions
  • Heat olive oil in a large non-stick saucepan over medium high heat. Once hot, add onion and saute until golden and tender, about 3 minutes. Add in garlic and saute 30 seconds longer. Stir in broth, diced tomatoes, cooked quinoa, chili powder, cumin, paprika, cayenne, coriander and season with salt and pepper to taste. Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer about 20 minutes, until mixture has thickened.
  • Stir in corn and black beans and simmer, uncovered 5 - 10 minutes, stirring occasionally. Mix in lime juice and cilantro. Serve warm over tortillas with desired toppings.
  • Recipe Source: recipe adapted slightly from a ward cookbook, recipe submitted by Kelli Price
*half recipe next time

Friday, August 30, 2013

One Pot Wonder Tomato Basil Pasta Recipe

12 ounces linguine pasta
1 can (15 ounces) diced tomatoes with liquid- I just used some fresh cut up tomato
1/2 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/4- 1/2 teaspoon red pepper flakes- I used half and it was too much for our kids
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
 Parmesan cheese for garnish
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with parmesan cheese.

Friday, August 16, 2013

BBQ Chicken Quinoa Salad

  • 1 cup cooked quinoa
  • 1/2 cup corn
  • 1/2 cup black beans, rinsed and drained
  • 1 cup shredded BBQ chicken
  • 1 avocado, chopped
  • 2 tbsp White Cheddar cheese, shredded
  • 2-4 tbsp BBQ sauce
  • 2 scallions, chopped
  • cilantro for garnish
  1. In a large bowl, toss together the quinoa, corn, black beans, chicken and avocado. Season with salt and pepper
  2. Transfer mixture onto a bowl and top with shredded cheese, BBQ sauce, scallions and cilantro.
  3. Serve warm or at room temperature

Tuesday, May 21, 2013

Taco seasoning


3 Tbsp Cumin
2 Tbsp Chili Powder
1 tsp Onion Powder
1 tsp Garlic Powder
1/4 tsp Cayenne
1 Tbsp Salt
1/2 Tbsp Pepper

Mix and store in an airtight container. Season meat to taste about 3-5 tsp.

Thursday, May 16, 2013

Chicken, potatoes and veggies

4-6 raw chicken breasts
potatoes 
green beans (fresh or canned-really any green veggie would work. Broccoli is good, too)
1 packet Italian dressing mix
1/2 - 1 stick butter

Arrange in 9x13 dish. Salt potatoes and veggies.   Sprinkle with a packet of Italian dressing mix and then top with a melted butter.  Cover with foil and bake at 350 degrees for 1 hour.  

Tuesday, May 14, 2013

Triple decker club

Miracle whip
6 slices bread, toasted
6 slices ham or turkey
6 slices bacon, cooked
Sliced tomato
Lettuce

Spread miracle whip on bread, top with deli meat and bacon. Top with second slice of bread. Place tomato and lettuce on top. Spread miracle whip on remaining slice of bread.

Makes 2 sandwiches
From Kraft

Monday, May 6, 2013

BBQ Chicken Salad

  • 4 chicken breasts
  • 1/4 cup water
  • 1 1/2 cup BBQ sauce
  • Black Bean and corn Salsa or 1 recipe black bean salsa http://www.iheartnaptime.net/black-bean-salsa/
  • 5 cups lettuce/ spinach
  • 11/2 cup ranch dressing
  • 1/2 cup cilantro
  • 1 juiced lime
  • 1 small tomatillo
  • tortilla strips
Instructions
  1. Place chicken breast with water in crock pot over low heat. Pour BBQ sauce over the chicken. If I have onions on hand, I will put a few slices on top of the chicken. Cook chicken for 6 hours or until it shreds easily. Shred chicken.
  2. For the dressing: Combine ranch dressing, cilantro, lime and tomatillo in a blender. If you like it spicy, you could throw half a jalapeno in there. Refrigerate for at least 30 minutes.
  3. Place desired amount of lettuce on your plate. Then add a few spoonfuls of chicken and black bean salsa. Pour on dressing and top with tortilla strips.