crockpot beans

3 cups dried beans rinsed
1 onion- peeled and chopped
9 cups water
5 tsp salt
1 3/4 tsp pepper
2 TBSP minced garlic
1/8 tsp cumin
cook in crockpot on high 8 hours. Drain and save liquid. If desired mash beans adding a little liquid at a time until desired consistency.

Potato cauliflower soup

1 head of cauliflower chopped
Handful of baby carrots
4 cups chicken broth
4-6 red potatoes, diced
1 green onion, chopped
4 strips of cooked bacon, chopped
1 1/2-2 cups cheddar cheese

Put carrots, cauliflower and chicken broth in a pot and boil until carrots and cauliflower are very soft.  Pour in blender and blend until smooth. Return the purreed mixture to the pot. This is your soup base.
Place diced potatoes in a separate pot of salted water and boil until soft. Once potatoes are soft, drain and add to your soup base. Add green onion, cheese and chopped bacon. Stir to combine.

Cheesy mushroom bake

• 16-24 ounces mushroom, diced
• 1 onion, chopped
• 7 large cloves of garlic, finely diced or minced
• 1 Tablespoon dried basil
• 16 oz whole wheat penne
• 24 ounces pasta sauce
• 6 oz block of Parmesan cheese, grated
• 8 ounces cheddar cheese
• olive oil
• sea salt
• pepper

1. Cook penne according to package instructions, set aside.
2. Combine mushrooms, onion, garlic, basil, a splash of olive oil, and a sprinkle of salt and pepper in a large skillet. Cook for 5-10 minutes, until mushrooms cook down and release their liquid. Drain off excess liquid.
3. Add pasta sauce to mushroom mixture and heat for about 2 minutes, or until sauce is bubbly.
4. Stir together noodles, sauce, half of the cheddar cheese  and about half of the parmesan. Put n a 9x13 pan.
5. Top with remaining parmesan cheese and cheddar cheese.
6. Bake for 10-15 minutes at 400 degrees or until cheese is melted and beginning to brown.

Granola

5 cups oats

2 cups coconut- shredded or flaked, unsweetened 

3/4 cup coconut oil

1/2 cup honey

1 1/2 cups chopped nuts of your choice

1/2 cup ground flaxseed

Up to 16 ounces of dried berries- optional

Preheat oven to 350. 

In a large bowl combine all ingredients except dried berries.  Spread mixture in a pan lined with parchment paper. Bake for 30-40 minutes until golden brown, stirring every 10 minutes. Allow granola to cool then mix in dried fruit. Store in airtight container.

Unstuffed pepper casserole

1 bell pepper chopped
1/2 cup chopped onion
1 Tablespoon olive oil
1/2 pound ground beef or turkey
1- 1 1/2 teaspoons salt
1/4 tsp pepper
15 ounce can diced tomatoes or 1 fresh tomato chopped
1/2 teaspoon dried basil
1/4 tsp dried oregano
2 tablespoons Worcestershire sauce
2 cups water
3/4 cup brown rice
1/2 cup shredded cheese


Brown meat, onions and peppers in olive oil. Drain fat off mixture. Add the remaining ingredients except the cheese. Bring mixture to a boil, reduce heat and simmer 40- 45 minutes or until rice is soft.

Remove from heat, add half of cheese mixture. Put mixture in a casserole dish, top with remaining cheese. Bake uncovered at 375 for 15-20 minutes.

Mini cheesecakes

1 pkg graham crackers

4 tbsp butter
2  8 oz packages cream cheese at room temperature
3/4 c sugar
2 eggs
1 tsp vanilla
Pie filling or strawberry topping

Preheat oven to 325.  Line cup cakes pan with liners. Crush graham crackers and mix with melted butter . Place graham cracker mixture in baking cups.
In a mixing bowl beat cream cheese , sugar, eggs, and vanilla until light and fluffy. Fill each liner with cheesecake mixture.
Bake 25-35 minutes . Cool. Top with pie filling or strawberries.

Garlicky baked shrimp

Ingredients

• 1 lb. raw shrimp, deveined and peeled (I pull the tails off beforehand too) or 1 packaged frozen pre cooked shrimp, thawed
• 4 cloves garlic, minced
• 2 Tbsp. chicken broth
• salt and pepper
• 1/4 cup (4 Tbsp.) melted butter
• 1/2 cup Panko bread crumbs
• 2 Tbsp. fresh Italian-leaf parsley, chopped or 2 Tbsp dried parsley

Directions

1. Preheat oven to 425 degrees F.
2. In a bowl, combine the shrimp, garlic, and chicken broth. Stir to combine, then pour into a baking dish. Spread out evenly, and then season with salt.
3. In another bowl, use a fork to mix melted butter, Panko, and parsley until well combined. With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp.
4. Transfer dish to oven and bake until the shrimp are pink and opaque, about 15-18 minutes, About 10-12 for pre cooked frozen shrimp.