Sunday, October 28, 2007

Sausage and Roasted Potatoes

I noticed that all my recipes are baking recipes, so here is one that I love that isn't really baking although it is roasted! It is so easy and quick. I got it from Got2Go cookbook that Kathleen Hanna, the author, put in her book. I saw her at a group that I belong too. She has a lot of great quick recipes that are yummy and kid friendly. Here you go!

2-3 pounds of russet potatoes
1 lb of Italian sausage (I like a mix of hot and regular)
2 onions
2 green peppers
2 Tbls olive oil
salt and pepper to taste

Cut potatoes to be about 1 inch squares and put in a 13X9 baking pan. Cut up Italian sausage into half inch thick disks and add to pan. Cut up green peppers and onions to about 1 inch strips add to pan. Pour olive oil over top, then sprinkle salt and pepper and stir. Bake at 400* for about 50 minutes or until potatoes are easily pierced with a fork (or fork tender). Make sure you stir it a couple of times during cooking to get an even roast throughout dish.


Wednesday, October 24, 2007

Whole Wheat Banana Pancakes

These pancakes were DELICIOUS! My kids loved them and they were pretty healthy for them!

2 medium, very ripe bananas, mashed
2 c. nonfat milk
2 eggs, beaten
1 tsp. vanilla extract
1 T. artificial sugar
4 tsp. baking powder
2 c. whole wheat flour


Mix bananas, milk, eggs, and vanilla in one bowl and set aside. In another bowl, mix dry ingredients. Slowly pour wet ingredients into dry ingredients. Spray a non-stick skillet with cooking spray. Recipe makes about 15 average sized pancakes. Serve with sugar-free syrup or fresh fruit.

Number of Servings: 15

Click here for nutritional value from SparkPeople

Whole Wheat Pumpkin Muffins


1 egg
2/3 cup sugar
1 can (1-3/4 cups) mashed, plain pumpkin
1 tsp vanilla extract
2/3 cup nonfat milk
1-1/2 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp pumpkin pie spice
1/2 cup chopped walnuts


Position oven rack in center of oven.
Preheat oven to 400*F.
Place foil muffin cups in a 12-cup muffin pan; or spray muffin pan with cooking spray. Note: Do not use paper muffin cups; muffins will stick.
Cream egg and sugar with electric mixer until thickened, about 3 minutes.
Stir in pumpkin, vanilla, and milk until well-mixed.
Gently stir in flour, baking soda, baking powder, salt, and spices until combined.
Do not over-mix.

Stir in walnuts.
Drop batter into prepared muffin pan, filling cups about 3/4 full.
Bake in pre-heated oven for 25-30 minutes, or until cake tester inserted in the middle of muffins comes out clean.

Number of Servings: 12

Click here for nutritional value from SparkPeople

Chicken Enchiladas?

So, I typed up this whole post about Shelley's chicken enchiladas and how yummy they were and how she would probably never have a chance to post them.... I typed out the recipe and posted it. Then found that she actually DID post it! But she didn't include a label...grrr...
Anyway, I use SparkPeople's recipes a lot and like to add my recipes to their site because it calculates the nutritional value. Soooo..... if you want the nutritional value of the enchiladas click on the link below.

Click here for nutritional value on SparkPeople

Hot Cocoa Mix

2 c. powdered milk
1 c. sugar
3/4 c. creamer
1/2 c. cocoa
1/4 tsp. salt

Mix all ingredients and keep in an airtight container. Add 1-2 Tbsp to heated water or milk.

Click here for nutritional value on SparkPeople

Tuesday, October 16, 2007

Three Bean Soup

There are a couple of foods that I think, at least hypothetically, I could live on. This is one of them. It is a thick and hearty soup with a bite. It tastes good with sour cream and grated cheese and tortillas on the side. I have a friend who took this recipe and uses it for tortilla chip dip.

1 T. olive oil
3 cloves garlic, minced

Saute garlic in olive oil, then add:

2 cans (14 oz each) diced tomatoes
24 oz. bottled salsa (fresh is good too)
8 oz. tomato sauce
3 cubes beef bouillon
2 cans (15 oz each) black beans
2 cans pinto beans
2 cans kidney beans
1 can olives, drained and sliced
1 bell pepper, diced
1 1/2 tsp. dried thyme
1-2 Tbsp. fresh cilantro, chopped finely

Heat through.

I sometimes modify by adding jalapeno and diced onion. I also like more beans and since I usually cook them up, it's easy to add more.

I just made a huge pot of this (see picture above, don't you love the effect the steam gives?) and I get it almost all to myself!!

Monday, October 8, 2007

Dutch Apple Pie

Ok, so I know I'm going a little overboard with the apple theme, but I LOVE this pie. It is so easy to make 'cause you don't have to make a traditional crust and it tastes like those dutch crumb donuts with apple filling. SOOOO yummy. The best part is that my family is not really into apple desserts so I get to eat them almost completely by myself! Enjoy!

Crumb mixture:
2 cups flour
1 cup packed brown sugar
3/4 cup butter or margarine, melted
1/2 cup quick oats

2/3 cup sugar
3 TB cornstarch
1 1/4 Cup water
3 cups diced, peeled tart apples
1 tsp. vanilla

Combine the first four ingredients; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9 in. pie plate. Set aside.
For the filling, combine sugar, cornstarch and water in a saucepan until smooth; bring to a boil. Cook and stir for 1 minute or until thickened. (Use some judgment here. I like it kinda thick; and remember it will thicken a little more in the oven. If you like your apple pies runny, don't cook it for more than 1 minute).
Remove from heat; stir in apples and vanilla. Pour into crust; top with reserved crumb mixture. Bake at 350 for 40-45 min. or until crust is golden brown.

Thursday, October 4, 2007

Little Italy Chicken Pitas

If you are looking for something new, this was a fast easy dinner, and really tasty! I just used dried basil, as I didn't have any fresh. I discovered I love Asiago cheese! (I guess that is why I've always loved the Asiago bagels).

2 tablespoons balsamic vinegar
1 1/2 tablespoons sun-dried tomato oil
1 tablespoon chopped drained oil-packed sun-dried tomatoes
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
4 cups shredded cooked chicken breast (about 3/4 pound)
1 cup chopped tomato (about 1 medium)
1/2 cup (2 ounces) grated Asiago cheese
1/4 cup thinly sliced fresh basil
6 (6-inch) pitas, cut in half
3 cups mixed baby greens

Preparation: Combine first 5 ingredients in a large bowl. Stir in chicken, tomato, cheese, and basil. Line each pita half with 1/4 cup greens. Divide chicken mixture evenly among pita halves.

Yield: 6 servings (serving size: 2 stuffed pita halves)

Wednesday, October 3, 2007

Backpacker Bars

I made these the other night with the help of Sariah and Elijah. If you have ever been to Chili's Restaurant and had their dessert called Paradise Pie (?? something like that), these taste just the same, you'd just add vanilla ice cream and fudge topping. YUMMY!

1 1/2 cups Golden Grahams cereal (I used generic)
3/4 cup granulated sugar
3/4 cup packed brown sugar
3/4 cup butter softened
1 teaspoon vanilla
2 eggs
1 1/2 cups all purpose flour
3/4 cup oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped walnuts
1 cup semisweet chocolate chips
2 tablespoons oats

1. Heat oven to 350 F. Crush cereal. Mix sugars, butter, vanilla and eggs in a large bowl. Stir in flour, cereal, 3/4 cup oats, baking soda, baking powder, and salt. Stir in 3/4 cup of the walnuts and 2/3 cup of the chocolate chips.

2. Spread in ungreased 13 x 9 pan. Sprinkle with remaining walnuts and remaining chocolate chips and 2 Tablespoons oats.

3. Bake 25-30 minutes or until golden brown. Cool completely, about 1 hour. Cut into bars.

Tuesday, October 2, 2007

Southwestern Chicken Soup

It is getting cold again, which puts me in the mood to have soup for dinner every night! Here is an easy one that is one of my favorites.

Cooking Spray
1 Cup chopped onion
3 Garlic Cloves, minced
6 Cups fat-free chicken broth
1/4 C uncooked white or brown rice
1 tsp ground cumin
1 (16 oz) Can Great Northern beans, rinsed and drained
3 Cups Chopped cooked chicken
1/2 Cup coarsely chopped fresh cilantro (I don't like cilantro, so I just leave it out and it still tastes good)
1/2 tsp black pepper
1/4 tsp salt
1 Cup copped seeded tomato
3/4 Cup diced peeled avocado
1 Tbl fresh lime juice
6 lime wedges

1. Heat a large saute pan over medium-high heat. Coat pan with cooking spray. Add onion and garlic, and saute 3 min. Add broth, rice, cumin, and beans; bring to a boil. Reduce heat; simmer 15 minutes. Stir in chicken, cilantro, pepper, and salt; simmer 5 minutes or until chicken is thoroughly heated.
2. Remove from heat, and stir in tomato, avocado, and juice. Serve with lime wedges. Yield: 6 servings (serving size: 1 2/3 Cups soup and 1 lime wedge).