Lentil Loaf

I found and slightly modified this recipe from the Six O'Clock Scramble recipe book. It is really easy and delicious...even for non-bean eaters. It is very cheesy, so picky people even enjoy it!

Ingredients:
2 cups low fat cheddar cheese
2 cups cooked lentils (see below)
1/2 small onion, finely chopped
1/4 t pepper
1/4 t dried thyme
1 c whole wheat bread crumbs
1 whole egg (or 2 egg whites)
1 T EVOO (extra virgin olive oil)
1 can tomato sauce (optional, used for topping)

Directions:
Preheat oven to 350 degrees. Spray 8x8 pan or loaf pan with non stick cooking spray.
In a large bowl, mix together all ingredients except tomato sauce.
Spread mixture evenly in dish. Cover with aluminum foil and bake for 45 minutes.
Serve sliced.
We enjoy a fresh side salad with this meal!

FREEZE OPTION:
If you choose to prepare this and then freeze, follow directions as listed, but do not cook until day you desire to eat it. On day of eating, put dish in oven BEFORE you turn the oven on, then turn oven to 350 and allow to cook for 1 hr or until heated throughout.

Sweet Milk Waffles

I have searched high and low to find just the right waffle recipe. Some have tasted too eggy, some too dense, some too fluffy...Frankly, I was feeling much like Goldilocks! :) Until finally, I came upon this recipe from recipegirl.com! I adapted it a bit by subbing some whole wheat flour and adding some malted milk powder (which sounds weird, but really made a difference in the flavor to me!). My daughter loves to have waffles in the morning, but it isn't always feasible to whip up a batch before school. So, I make these and sometimes double the recipe and freeze the cooked waffles in a large ziploc. Then, on the days she wants a waffle, I just pop them in the toaster for a yummy and healthier breakfast! Best part for me (as always)...I know exactly what is in them!

1 3/4 cups all-purpose flour (sub ½ whole wheat flour)
1 Tbsp. baking powder
1 Tbsp. granulated sugar
1/2 tsp. salt
2 cups milk
1/3 cup canola or vegetable oil
2 large eggs, lightly beaten

ADD: ¼ c Malted Milk Powder, Carnation makes some (Heather’s secret ingredient)

OPTIONAL: add ¼ cup chopped walnuts

1. Preheat waffle iron.

2. In a large bowl, whisk together flour, baking powder, sugar and salt. Add milk, oil and eggs and whisk together until smooth.

3. Spray waffle iron with nonstick spray. Pour batter into iron until it spreads within about 1-inch of the edges. Cover and bake until done (on my waffle iron, the light goes off when done).

4. Lift cover, loosen waffle with a fork and serve immediately.

Yield: About 5 waffles

Chicken Dressing Casserole

My husband's cousin just had this last night and all of her kids ate it and loved it!! She said, "that's a big deal in our house"!  This is also one that she and her sister used for the once a month cooking because it does freeze well!

 

Ingredients:

1 chicken cooked and deboned, or about 4 cooked chicken breasts chopped, or a can of chicken

1 stick butter, melted

1 cup chicken broth (divided)

8 oz Pepperidge Farm Stuffing (any brand will do)

1 cup sour cream

1 can cream of celery soup (i didn't have crm celery tonight but used cream of mushroom and it was really good)

Directions: 

Mix together stuffing and butter.  Place 1/2 of it in a 9 x 13 casserole dish.  Next spread chicken over.  Pour 1/2 cup chicken broth over chicken.  Mix soup and sour cream and spread over chicken.  Spread remaining stuffing over and pour other 1/2 cup of chicken broth over.  Bake at 350 degrees for 30 to 40 minutes.

Broccoli Quiche Pie

My friend Keli gave me this recipe a while back. It is a good healthy recipe and it's always nice to be able to sneak in those veggies. I have 2 egg eaters in the house and 2 that won't touch them with a 10 foot pole, so I rarely make this, but it does freeze well. So, you could pre-slice it after it is cooked, then freeze for individual servings later.

Ingredients:

6 large eggs, beaten (you may sub egg beaters)

One 10-oz box frozen broccoli, thawed (I use the mini-florets so there are no tough stems)

1 cup pre-shredded, 2% milk cheddar cheese

½ cup grated parmesan (low-fat)

½ cup 1% low-fat milk

2 heaping tsp Dijon mustard

½ tsp garlic powder

3 slices whole wheat bread torn into 1/2” pieces

Salt and pepper to taste

Directions:

1. Preheat to 375. Coat a 9” pie plate with nonstick cooking spray and set aside.
2. Mix the eggs, broccoli, cheeses, milk, mustard, garlic, salt and pepper in a large bowl.
3. Arrange the bread cubes in the bottom of the plate.
4. Pour the egg mixture evenly over the bread cubes.
5. Bake until golden brown – 35 minutes. Let cool 10-15 minutes.

Freezer Blueberry Jam

Fresh Jam made yesterday on an English Muffin this morning!

This is the recipe I use for my freezer blueberry jam. I tried it for the first time last year and it was absolutely delicious! This year I made them in bigger containers (16oz instead of 6oz) because we went through it so quickly last year. The recipe comes directly from the pink box of Sure Jell Pectin for less or no sugar needed recipes.

Ingredients:
3 cups chopped blueberries
1 cup water
2 1/2 cups sugar
1 package 1.75oz Sure Jell (MUST be for less or no sugar recipes)

Directions:
1. Wash and rinse plastic containers (I've also used glass) with tight fitting lids.
2. Prepare fruit. Wash, discard stems and place blueberries in a blender or food processor; cover. Pluse to evenly chop. Do NOT puree. Prepare only 1 cup at a time to ensure even chopping.
3. Measure exact amount of prepared fruit into a large bowl. Set aside.
4. Measure exact amout of sugar into large saucepan. (reducing sugar or using sugar substitutes will result in set failures)
5. Stir 1 box Sure Jell into sugar until thoroughly mixed
6. Stir in 1 cup water. Bring mixture to boil on medium-high heat, stirring constantly. Once it starts boiling continue to stir for 1 minute, then remove from heat.
7. Stir fruit quickly into hot pectin - sugar mixture. Stir 1 minute or until thoroughly mixed.
8. Pour into prepared container, leaving 1/2 inch space at top for expansion during freezing; cover with lid.
9. Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks. Otherwise, store in freezer for up to 1 year. Thaw in refrigerator.

Preparing berries using my mini food processor and putting the measured fruit in a separate bowl.

Mixing measured sugar and pectin in a large saucepan.

Stirring boiling mixture for 1 minute.

Hot jam poured in clean 16oz plastic jars.

Lids immediately placed on to let the jam stand for 24 hours at room temp.

Artery Clogging Hashbrown Casserole

***There is a correction on the baking temp below
Oh dear...I can't believe I'm even posting this one as it is just terrible for you. However, it is ridiculously good. It is definitely one that you might want to take to a potluck, so that you can still enjoy it, but you don't eat the whole thing! Actually, you could easily reduce the fat content by using reduced fat sour cream and fat free chicken soup (maybe even a reduced fat cheese, although I'm not a huge fan of reduced fat cheese). I am planning to make it tomorrow (full fat) for my Mom (Dad will be golfing), Hubby and kids, along with monkey bread and eggs! Yes, it is Mother's Day tomorrow and I am a mom and probably shouldn't be up cooking everyone breakfast, but hey...I just like doing it. So, it's my day and I'll do what I want to. :) The Hubby is letting me sleep in though! He's a good guy!!

INGREDIENTS:

• 1 (2 pound) package frozen hash brown potatoes, thawed (it is usually a 1 lb 14 oz bag available in stores)
  
• 1/2 cup butter, softened
• 1/2 teaspoon ground black pepper
• 1/2 cup chopped onion (optional, I leave it out)
  
• 1 (10.75 ounce) can condensed cream of chicken soup
• 2 cups shredded Cheddar cheese
• 1 16oz container sour cream
  

DIRECTIONS:

Preheat oven to 375 degrees F (175 degrees C). Spray one 9x13 inch pan with non-stick cooking spray.
In a large bowl, combine the potatoes, butter, pepper, onions (optional), soup and cheese. Gently mix and pour into prepared pan or dish. Bake uncovered for 60 minutes or until golden brown.

*some people like to crunch up 2 cups cornflakes, sprinkle them on top and drizzle a little extra butter over flakes to brown them nicely. I leave that part out. For me it is good just the way it is.

Teething Biscuits

I just had a good friend called me asking about something good for her baby to teeth on...besides plastic toys! And I always liked the beech-nut teething biscuits, but they can get expensive. So, when my kiddos were little I would make this recipe for them to munch on. *note: all teething biscuits are VERY messy...so be prepared! However the babies love them! Also, make sure to stay with your baby as they chew on these or any biscuit as small pieces may break off.

Ingredients:
2 T oil
2 egg yolks (no whites until your baby is at least 1 year due to possible allergic reactions, well cooked egg yolks are ok for babies 6 months and older)
1 t vanilla
1/4 c sugar

1 1/2 c rice cereal
2 T wheat germ (or sub oat bran)
1 t baking powder
1-2 t water (only needed if mix is too dry)

Directions:
Preheat oven to 325 degrees
grease baking sheet
beat first 4 ingredients
Stir in remaining ingredients
knead dough
roll into log, then slightly flatten
cut 1/4- 1/2 in slices
bake 20-25 min
flip halfway through baking time.
Let cool completely
Store in airtight container for 10 days or freeze.

Almond Sweetened Crescent Rolls

So, here is a recipe to jazz up your regular old crescent rolls. Apparently I have a thing for crescent rolls right now! Maybe I should even make a "crescent roll" category! HA! Just kidding...though I do think they are scrumptious!
Anyhow, this recipe makes much more than you will need for one tube of crescents. However, it does save well. You can store the remainder in the freezer and use it on your next special occasion. Or if you are feeding an army you will have just the right amount! ;)

Ingredients:
8 oz can almond paste
1/2 c sugar
1 stick softened butter
1 egg
2 T all purpose flour

Directions:
blend all ingredients in a medium bowl.
smear onto crescent triangles...roll up as directed and place on non-stick cookie sheet (or sil-pat)
cook according to package directions (usually 350 for about 15 minutes)
*make sure not to put too close to the bottom of oven or you could end up browning the bottoms too much. I actually move the rack up one spot from center.

Italian Chicken Casserole

This is a Southern Living recipe that I have made many times over. My husband even like it before it gets cooked in the oven (as all the ingredients are already cooked, but not all heated). It also freezes well, so what I sometimes do is make one recipe and put 1/2 in an 8x8 pan to freeze and fill another 8x8 for our dinner.

Ingredients:
2 (3.5 oz) bags quick cooking rice
1 lb fresh chicken breast, cut into cubes (or use already cook chicken from crockpot)
1/2 t salt
1/4 t pepper
3 T olive oil, divided
1 small onion, finely chopped
1 (8 oz) package sliced fresh mushrooms
1 (10 1/4 oz) can reduced fat cream of chicken soup
1 (8 oz) container sour cream
1/2 t Italian seasoning
1 (28 oz) can diced tomatoes with basil, garlic, and oregano, undrained

Directions:
1. Cook rice according to package directions.
2. Sprinkle chicken evenly with salt and pepper. Saute, in 2 batches, in 2 T hot oil in a large skillet over medium high heat 5-7 minutes or until lightly browned. Remove from skillet.
3. Add remaining 1 T oil to skillet, and saute onion 2-3 minutes or until tender. Stir in mushrooms and cook 2-3 minutes or until liquid evaporates. Remove skillet from heat.
4. Stir together soup, sour cream and Italian seasoning in a medium bowl until well blended. Stir soup mixture into onion mixture in skillet; stir in rice. Gently stir in tomatoes and chicken just until combined. Spoon mixture into a lightly greased 13x9 inch baking dish. (or 2 8x8 dishes)
5. Bake at 350 degrees for 25-30 minutes.

*if cooking from frozen, thaw in refrigerator 24 hours, then bake 350 degrees for 1 hour - 1 hour 10 minutes until bubbly. It needs to cook longer due to the moisture that occurs from freezing.

Stuffed Cabbage Rolls

This is a Better Homes and Gardens recipe that takes some time, but is soooooo good!
It reminds me of childhood as my mom used to make this for our family! :)

Ingredients:
12 oz ground beef, pork, lamb or sausage (we use beef)
1/3 cup chopped onion (1 small)
1 7 1/2 oz can tomatoes, undrained and cut up
1/2 cup water
1/3 cup uncooked long grain rice
1/2 t dried oregano or thyme, crushed
1/4 t black pepper
8-10 medium to large cabbage leaves
1/4-1/2 cup shredded swiss cheese (1-2 oz)

For Sauce:
1 15 oz can tomato sauce
1 t sugar
1/2 t dried oregano or thyme, crushed

Directions:
1. In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, 1/2 t oregano, and 1/4 t black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes or until the rice is tender.

2. Bring a large pot of water to poil. Trim veins (hard part near bottom of leaf) from cabbage leaves. Be careful not too trim too much or it could cause your leaf to split in half making it unusable. Immerse leaves, 4 at a time, into boiling water for 3 minutes until limp.

3. Stir the 1/4 cup swiss cheese into the meat mixture. place about 1/3 cup of the meat mixture on each cabbage leaf. Fold in the sides. Starting at an unfolded edge, carefully roll up each leaf, making sure folded sides are included in the roll.

4. For sacue, in a small bowl stir together tomato sauce, sugar, and 1/2 t oregano. Pour half of the tomato mixture inot a 2 quart dish (we often use a 13x9 as I use smaller leaves and make more rolls). Arrage caggage rolls on the tomato mixture. Spoon remaining tomato mixture over cabbage rolls. Bake, covered, in a 350 degree oven for 35-40 minutes or until heated through (we like to keep them in the over for an hour to ensure the cabbage leaves are very tender. Sprinkle with another 1/4 cup of swiss cheese if desired (we skip this step)

Honey Pecan Chicken

From: Don't Worry Dinner's in the Freezer by Susie Martinez, Vanda Howell & Bonnie Garcia and loved/cooked frequently by Adina. Adina said it tastes like Cheesecake Factory's signature chicken dish!! This recipe is written with doubling & freezing in mind. However you can make it that day if you like

Ingredients:
6 boneless, skinless chicken breast halves

Marinade:
1/2 cup olive oil
2 t. fresh thyme, minced
3 cloves garlic, minced
1/2 t. salt
1/4 t. pepper

Honey cream sauce:
2 T. butter
1 T. shallots, minced
1 cup orange juice (+orange concentrate to taste)
1/4 cup whiskey
1 cup whipping cream
3 T. honey
1 T. cider vinegar *
1/4 t. salt
1/8 t. pepper

Serving Day:
1/2 cup pecans, chopped
1/4 cup flour
olive oil

*If you triple the recipe to freeze, only use 2 T (NOT 3) as the flavor of acidic ingredients are intensified when a recipe is made in large quantity.

Cooking day instructions:
For the chicken: mix olive oil, thyme, garlic, salt and pepper. Place chicken breasts in freezer bags, then pour Olive oil mixture over chick an breasts. Then place in freezer.
For the sauce: melt butter in medium saucepan over low heat. Saute shallots in butter until tender. Add orange juice and whiskey over medium heat, and continue cooking until liquid is reduced by one half. add cream. continue cooking until slightly thickened. add honey, vinegar, salt and pepper. cool. freeze separately, in freezer bag.

Serving day instructions:
thaw chicken breasts and cream sauce. mixed chopped pecans and flour together. dredge chicken breast in flour mixture. heat a small amount of olive oil in large skillet. pan fry chicken breasts until golden brown and cooked through. heat sauce over low heat until warm; do not boil.
to serve, place chicken on individual serving dishes and pour cream sauce over chicken breasts.

Chef Jon Bonnell's Lump Crab Cakes

Here is a recipe from the Super Suppers Cookbook by Judie Byrd. My friend Adina has made this recipe several times and they love it. She usually makes it to freeze and eat later. I tasted them once and they were delicious!

Ingredients:
3 eggs, beaten
1 cup chopped green onion (green parts only)
1/2 cup diced red bell pepper
1/2 cup mayonnaise
1 T Dijon mustard
1 T Worcestershire sauce
1 T bottled hot sauce (optional)
1 t Creole seasoning (or to taste)
2 pounds fresh lump crabmeat
1 1/2 cups panko bread crumbs
2 T olive oil
2 T butter
1 recipe Green Onion and Lime Aioli (this is Adina's favorite part)

Directions:
1. In a large bowl combine eggs, green onion, bell pepper, mayo, mustard, Worcestershire sauce, hot pepper sauce (if desired) and Creole seasoning. Add crabmeat; mix well. Shape crab mixture into 12 patties. Press bread crumbs into both sides of each crab cake (pack them tight so they don't fall apart)

2. Preheat oil and butter in a large skillet over medium-low heat. Cook crab cakes in hot oil and butter until golden brown, turning once. Serve with Green Onion and Lime Ailoi. (recipe in seperate post)

FREEZE AHEAD: Prepare through Step 1. Place in a freezer container, seperated by wax paper and freeze up to 1 month. Defrost completely in refrigerator. Coninue according to Step 2.

Chimichangas

My friend Adina first shared this recipe with me during one of our once a month cooking sessions. It makes a ton, so it is perfect for freezing and using later. It has definitely become a family favorite!

Ingredients:

1 lb. ground beef, browned and drained
1 16 oz. can refried beans (I use fat free)
1 16 oz. jar salsa (I use mild)
1 16 oz. bag shredded cheese (I use the mexi blend...the one withOUT seasoning)
1 envelope taco seasoning (I use the low sodium McCormick)
20-30 soft tortillas (10 inch or taco sized)

Directions:
After browning and drained beef, mix all ingredients together in a large bowl.
I like to heat for a each tortilla for a few seconds on each side on the stovetop or on a griddle. Then, stack them on top of one another. This makes folding and rolling easier, as the tortillas become more pliable when slightly heated. Make sure not to over cook or they will become crisp and crack when folding.
Spoon a small amount (2 T) of mixture onto lower part of tortilla. Fold the bottom over mixture, then fold the sides in. Finally roll up tightly and either wrap each individually in saran, then put in freezer bags. Or put them directly into freezer bags. I do not wrap individually as we go through them fast enough that freezer burn is not an issue.

When you are ready to eat them, thaw in fridge overnight or for a few moments in microwave. Heat oil in a skillet and place thawed chimichangas fold down and turn to brown all sides.

They are great to cook and eat on the run or to sit down and have with mexican rice, corn or salad!

Lentil Walnut Burgers

I slightly adapted this recipe by adding some bbq sauce, but the original was found as a cooking video on YouTube. My husband taste tested them and he said they were good. I think the kids will like them, they really have the same consistency of real burgers! I also added some plain breadcrumbs and oatbran, because I didn't have enough wheat germ and I added too much milk. So, I think this is really one you can play around with. Have fun and enjoy!

Ingredients:
2 cans lentils, drained and pureed (about 4 1/2 cups)
1 c toasted walnuts, chopped fine
2 eggs, beaten
1 t oregano
2 t cumin
2 t classic yellow mustard
5-12 cloves garlic, minced
1 small onion, diced fine
1 - 1.5 c wheat germ
1/4 - 1/2 cup milk
2 T olive oil
1/4 c hickory bbq sauce
salt & pepper to taste

Directions:
Mix all ingredients well in a large bowl.
Form into patties.
Cook in a pan on medium heat with oil for 3-4 min on each side.
Cool completely, freeze in ziploc baggies.

Farmer John's Pumpkin Bread

Let me tell you, My friend Christina brought these to a playgroup and...they were the absolute best pumpkin muffins I have EVER eaten! My children loved them too.

1st bowl:
2 c flour
1 1/4 c dark brown sugar
1 c granulated sugar
1 c coarsely chopped walnuts or pecans
1/2 c raisins (i used craisins)
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1 1/2 tsp nutmeg
3/4 tsp salt
3/4 tsp cloves
1/2 tsp ground allspice
1/2 tsp ginger

2nd bowl:
3 large eggs
1 3/4 c mashed pumpkin (i used a bit more)
3/4 c vegetable oil

Add wet ingredients to dry. Stir just until blended. Pour into 2 8-1/2 x 4-1/2 loaf pans. Or 1 loaf pan and muffins.
Bake at 350 for 50-60 mins.
Cool 15 mins and then remove.

Enjoy!

Chicken Deluxe Casserole

Here is a recipe that is pretty easy and sneaks a few veggies in and the kids don't even notice.

1 large (10 oz.) can of chicken (I actually use 1 lb. chicken breasts, cooked and shredded)
6 oz. box long grain and wild rice, cooked
1 medium onion, chopped
1 can sliced water chestnuts
1 (2 oz.) jar diced pimiento, drained
1 (14 oz.) can French style green beans, drained
1-2 stalks celery, chopped (optional)
1 (10 3/4 oz.) can cream of chicken soup (I actually use Cream of Mushroom)
1/2 cup mayonnaise or Miracle Whip
1/2 cup sour cream

(I actually use a mini food processor to finely chop the chicken, water chestnuts, green beans, celery (when I use it), even though the original recipe doesn't call for doing this. It was just easier when the children were smaller, and people seemed to like the consistency better.) Mix all ingredients together. Spread in a 9x13 inch pan. Sprinkle grated Parmesan cheese on top, then top with paprika. Bake at 350 degrees for 20-30 minutes or until bubbly hot. Serves about 8.
This does freeze very well.

Cheeseburger Pie

This recipe is very nice because it makes 2 pies and after baking you can freeze one for later. I often slice the second one before putting it in the freezer, then I can just remove one slice at a time as needed. It is also a very fast recipe to prepare...good for nights that you don't have much time for something more complicated.


Ingredients:

2 un-baked deep dish pie crusts (found in freezer section)

1 lb. ground beef

4 eggs

2 Tbs cornstarch

1 cup mayo

1 cup chopped onion

3 cups grated cheddar cheese

dash or so (i guessimate) Worcestershire sauce

salt and pepper (optional, I think it is good without any)


Directions:

- Brown meat.

-While meat is cooking, mix all the other ingredients into a large bowl.

-Drain meat and then add meat to other ingredients.

-Mix well and pour into 2 pie shells.

-Bake at 350 for 35-45 minutes until set and slightly browned.

Serve w/ salad or creamed spinach

Easy and Yummie Roast

This is a very simple recipe that everyone from my children to my 80 year old grandparents enjoy!

If you use a large roast, you may want to double the sauce recipe. I like to use the cooked sauce/gravy to top my mashed potatoes! YUM!

1 Beef Chuck Roast (any beef roast will do...the leaner ones will slice nicely and the fatty ones will fall apart and become shredded)

1 plastic or aluminum oven bag (usually found in the saran wrap aisle)

1 packets of Lipton dry onion soup mix (1 box)

1 cans of whole cranberries

1 small onion chopped

1 cup red wine (merlot)*

Flour the bag (follow instructions that come with the bag)

Place roast in bag

Simply top with ingredients as listed…no need to mix or stir

Do not add any additional salt or pepper

Cook in a 325 degree oven for 3-3 ½ hours.

You could also try this in the crockpot. (I have not tried this yet)

Serve with either mashed or roasted potatoes

*you may substitute non-alcoholic red wine if you choose.

according to http://www.dietitian.com/alcohol.html#9 the alcohol should burn off to less than 5% retention during cooking, since this will cook for over 3 hours.

Chicken Tortilla Soup

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*This is one of my favorite, easy recipes to make for the family. Even the kids will eat it. I just make sure to use mild salsa to keep it "cool" enough for their tastes. It also freezes well. ENJOY!

Ingredients:

2 cans black beans (may sub 1 can red beans)

1 30 oz can tomato sauce

1 16 oz can chopped tomato w/ jalapenos

2 small cans roasted green chilies

1 cup salsa

1 can corn

2-4 chicken breasts

*tortilla chips, sour cream, avocado and cheese for toppings

Directions:

Put all ingredients into a large pot or crockpot and cook on low for 4-6 hours. (I prefer 6 hrs, chicken shreds more easily)

You may even use frozen chicken.

Pull out chicken at end and shred with 2 forks.

Put back into soup pot and simmer 15 more minutes if desired. (not necessary)