This is a spin off of the seven layer bean dip. My friend Misty Hales introduced me to warming up 7-layer bean dip and serving it with chips for dinner. To make it a little more healthy and get some fresh stuff in there, we did this last night.
Layer a 9X13 pan in this order:
1 bottle pinto beans (or two cans of your favorite beans)
drizzle chipolte ranch (or regular ranch or just sour cream)
next layer Salsa (or chopped tomatoes)
Then cheese
Warm in oven at 350 degrees until warm and cheese is melted
While it is cooking cut up lettuce, avocado, tomatillo, cilantro
Serve with tortilla chips or make your own:
cut corn tortillas into strips with a pizza cutter.
Fry them in a little sesame oil
sprinkled them with salt and squeeze a lime onto them.
When ready to eat, put down lettuce, then bean dip then other toppings as desired.
We had leftover quinoa, so we added that too.
Definately a keeper!
Tuesday, March 27, 2012
Monday, March 5, 2012
Lettuce Wraps
Got living boston lettuce in our Bountiful Baskets last week and was so excited for lettuce wraps! I love them!
Here's what I did.
Meat filling:
4 chicken legs
(they were our own chickens, and they were huge legs, so probably 6-8 small legs or whatever part of the chicken you have. I am just always looking to use the legs, thighs and wings since they aren't my family's favorite and we seldom eat fried chicken) I baked them in our bottled chicken stock covered on 300 for 4 hours. pulled all the meat off and added the following:
1/4 cup chopped fresh basil or 1T dried basil
2 tablespoons soy sauce
2 tablespoons fresh lime juice
2 large garlic cloves, finely minced
1 large jalapeno chili, chopped fine
1 teaspoon garlic chili sauce or
1 tablespoon sesame oil
1 tsp sesame seed oil
2 Tbsp. Vegetable Oil
Veggie filling:
Finely chopped Cucumber
Grated carrots
chopped celery
chopped zuccini
chopped green onion
chopped roasted peanuts
Boston Leaf Lettuce or Butter crunch lettuce
Take leaf place small amount of meat filling, and then a lot of the veggie filling rollup and enjoy!
Here's what I did.
Meat filling:
4 chicken legs
(they were our own chickens, and they were huge legs, so probably 6-8 small legs or whatever part of the chicken you have. I am just always looking to use the legs, thighs and wings since they aren't my family's favorite and we seldom eat fried chicken) I baked them in our bottled chicken stock covered on 300 for 4 hours. pulled all the meat off and added the following:
1/4 cup chopped fresh basil or 1T dried basil
2 tablespoons soy sauce
2 tablespoons fresh lime juice
2 large garlic cloves, finely minced
1 large jalapeno chili, chopped fine
1 teaspoon garlic chili sauce or
1 tablespoon sesame oil
1 tsp sesame seed oil
2 Tbsp. Vegetable Oil
Veggie filling:
Finely chopped Cucumber
Grated carrots
chopped celery
chopped zuccini
chopped green onion
chopped roasted peanuts
Boston Leaf Lettuce or Butter crunch lettuce
Take leaf place small amount of meat filling, and then a lot of the veggie filling rollup and enjoy!
{Squash Stir-Fry}
While I have posted many recipes with squash, my family doesn't really LOVE squash. I have been on a quest to find a way to feed squash to my family without them complaining about it. I think I finally found a good one, I have to put it down before I forget.
Saute
2 cloves garlic
1 onion finely chopped
1 squash peeled, seeded and diced
1tsp sesame seed oil
1-2Tbsp sesame oil
1/2 tsp garlic chili paste
1/2 tsp dulse
1/2 tsp oregano
Saute until squash is tender then add
broccoli cut into bite sized pieces (about 1 1/2 cups)
2 grated carrots
2 stalks celery finely chopped
saute until broccoli is tender
Serve over quinoa. with popped pumpkin seeds on top.
Saute
2 cloves garlic
1 onion finely chopped
1 squash peeled, seeded and diced
1tsp sesame seed oil
1-2Tbsp sesame oil
1/2 tsp garlic chili paste
1/2 tsp dulse
1/2 tsp oregano
Saute until squash is tender then add
broccoli cut into bite sized pieces (about 1 1/2 cups)
2 grated carrots
2 stalks celery finely chopped
saute until broccoli is tender
Serve over quinoa. with popped pumpkin seeds on top.
Saturday, February 25, 2012
Southwest Eggrolls
These are the best and totally loaded with good stuff for the kids. They don't even know the loads of good stuff they are getting.
2 cans black beans drained
1 large tomatoe diced
1/2 onion finely chopped
1 jalepeno pepper chopped finely (you could use anaheim,green or red pepper)
1 clove garlic minced (you can use more garlic if you don't have the pepper)
1 avocado diced small
1/4 cup chopped cilantro
4 large mushrooms diced
1 cup cooked rice (or I use 1 cup quinoa)
Juice from 1 fresh lemon (you could use bottled, or lime)
You could add corn, that is really good also, but don't add as much rice, or only one can of beans so that the filling matches up with one package of egg roll wrappers.
Add all this to a bowl, stir, and then put two heaping spoonfuls in each eggroll wrapper. Fry in oil, or bake in the oven on 500degrees.
2 cans black beans drained
1 large tomatoe diced
1/2 onion finely chopped
1 jalepeno pepper chopped finely (you could use anaheim,green or red pepper)
1 clove garlic minced (you can use more garlic if you don't have the pepper)
1 avocado diced small
1/4 cup chopped cilantro
4 large mushrooms diced
1 cup cooked rice (or I use 1 cup quinoa)
Juice from 1 fresh lemon (you could use bottled, or lime)
You could add corn, that is really good also, but don't add as much rice, or only one can of beans so that the filling matches up with one package of egg roll wrappers.
Add all this to a bowl, stir, and then put two heaping spoonfuls in each eggroll wrapper. Fry in oil, or bake in the oven on 500degrees.
{Cabbage Soup}
Brown 1 lb of hamburger or sausage
Add
1 diced onion
cook until onion is tender
Add
1/2 - 1 tsp garlic salt
2 large tomatoes diced
(or one bottle of tomatoes)
1 head of cabbage chopped
Cook until cabbage is just tender crisp. Don't get the cabbage soggy, that's no good. Keep it kinda crisp.
*This is really easy to make meatless, you could just add chopped mushrooms, eggplant, zuccini, carrots or potatoes instead of the meat.
Add
1 diced onion
cook until onion is tender
Add
1/2 - 1 tsp garlic salt
2 large tomatoes diced
(or one bottle of tomatoes)
1 head of cabbage chopped
Cook until cabbage is just tender crisp. Don't get the cabbage soggy, that's no good. Keep it kinda crisp.
*This is really easy to make meatless, you could just add chopped mushrooms, eggplant, zuccini, carrots or potatoes instead of the meat.
Thursday, February 16, 2012
Seriously The BEST Eggplant EVER!
I started this recipe blog because I love food that tastes good. I don't find it worth my bother to eat food that doesn't taste good. In my quest to get my family to eat better, I have come across a lot, and I mean A LOT of recipes that sound good, but in reality, don't taste good. This is the first time I have ever tried Eggplant, and I LOVE it. So I share it with you. Seriously, even my picky eaters ate this without any complaints, and then took seconds.
Eggplant Parmesan
Bread Crumb coating
1 1/2 cups Pepperidge Farms Herbed Stuffing- mashed to crumbs
1 tsp garlic salt
1/4 cup parmesan cheese grated
Cut Eggplant in 1/2 inch slices. Salt
Dip in :
Beaten egg
then Dip in
Bread Crumb Coating
Fry in oil
They were crispy, and I wanted to keep them that way, so I placed them in a serving dish and put the marinara sauce in a seperate bowl, so that when it was time to serve them, we dished up our eggplant and then put the sauce on.
Seriously so good!
Here is my Marinara Sauce recipe
Saute 1 finely chopped onion in 2 Tbsp butter(or olive oil)
1 jar of bottled tomatoes put through the blender
( I like a few chunks, but do what your family will eat)
1 tsp basil
1 tsp garlic powder
1 tsp salt
1 tsp oregano
1 4 oz can tomato paste
stir and let simmer for at least 20 minutes. Longer is better
If I have it I also add sliced mushrooms, zucchini, chopped Kale, sliced olives, grated carrots, and/or chopped bell peppers to the saute before adding the tomatoes.
Eggplant Parmesan
Bread Crumb coating
1 1/2 cups Pepperidge Farms Herbed Stuffing- mashed to crumbs
1 tsp garlic salt
1/4 cup parmesan cheese grated
Cut Eggplant in 1/2 inch slices. Salt
Dip in :
Beaten egg
then Dip in
Bread Crumb Coating
Fry in oil
They were crispy, and I wanted to keep them that way, so I placed them in a serving dish and put the marinara sauce in a seperate bowl, so that when it was time to serve them, we dished up our eggplant and then put the sauce on.
Seriously so good!
Here is my Marinara Sauce recipe
Saute 1 finely chopped onion in 2 Tbsp butter(or olive oil)
1 jar of bottled tomatoes put through the blender
( I like a few chunks, but do what your family will eat)
1 tsp basil
1 tsp garlic powder
1 tsp salt
1 tsp oregano
1 4 oz can tomato paste
stir and let simmer for at least 20 minutes. Longer is better
If I have it I also add sliced mushrooms, zucchini, chopped Kale, sliced olives, grated carrots, and/or chopped bell peppers to the saute before adding the tomatoes.
Breakfast Ice Cream
1 cup soaked almonds
1/4 c flax seeds
Blend in blender until fine powder
Then Add:
2 frozen bananas
1 cup frozen berries
1/2 avocado
1/2 apple
Blend until smooth, You may need to add a little water to get it the consistancy you want it. We like it thick so you can eat it with a spoon.
If it is not as sweet as you want it (sometimes the berries are more sour than other times) You can add:
1-3 Tbsp Agave
This is also really good if you add whatever fruit you have left over. Pinapple, kiwi, cherry, apricot, peach....get creative.
Almond Milk
Blend the almonds until fine, and add just water until it is as thick as you want it. Thinner=milk, thicker=cream
1/4 c flax seeds
Blend in blender until fine powder
Then Add:
2 frozen bananas
1 cup frozen berries
1/2 avocado
1/2 apple
Blend until smooth, You may need to add a little water to get it the consistancy you want it. We like it thick so you can eat it with a spoon.
If it is not as sweet as you want it (sometimes the berries are more sour than other times) You can add:
1-3 Tbsp Agave
This is also really good if you add whatever fruit you have left over. Pinapple, kiwi, cherry, apricot, peach....get creative.
Almond Milk
Blend the almonds until fine, and add just water until it is as thick as you want it. Thinner=milk, thicker=cream
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