Fruit Cobbler
This is especially good with fresh peaches, berries, apples and apricots.
Fruit mixture for bottom of pan:
3-4 cups sliced fresh fruit or berries
Mix: 1/2 cup sugar, 1/2 tsp cinnamon and 2 Tblsp flour or clear jel.
Stir dry mixture through fruit and pour in bottom of 9x13 pan
Topping:
1 cup flour
1/2 cup sugar
1/2 cup softened butter
1/2 tsp. salt
Mix until crumbly and evenly cover top of fresh fruit mixture.
Bake 400 for 30 minutes.
Serve warm with ice cream.
Enchilada Casserole
This is especially good with fresh peaches, berries, apples and apricots.
Fruit mixture for bottom of pan:
3-4 cups sliced fresh fruit or berries
Mix: 1/2 cup sugar, 1/2 tsp cinnamon and 2 Tblsp flour or clear jel.
Stir dry mixture through fruit and pour in bottom of 9x13 pan
Topping:
1 cup flour
1/2 cup sugar
1/2 cup softened butter
1/2 tsp. salt
Mix until crumbly and evenly cover top of fresh fruit mixture.
Bake 400 for 30 minutes.
Serve warm with ice cream.
Enchilada Casserole
This is one of those delicious one pot meals to help use some of that extra zucchini. This casserole is loaded with vegetables and those wonderfully healthy beans. You may be surprised how much your family will enjoy it!
INGREDIENTS
1 tablespoon canola oil
1 medium onion, diced
1 medium zucchini, grated coarsely
1 19-ounce can black beans, rinsed
1 14-ounce can diced tomatoes, drained
1 1/2 cups corn, frozen (thawed) or fresh
1 teaspoon ground cumin
1/2 teaspoon salt
12 corn tortillas, quartered
1 19-ounce can mild green enchilada sauce
1 1/4 cups shredded Cheddar cheese
PREPARATION
Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
BlueBerry Muffins
¾ cup whole wheat flour
¾ cup white flour
¾ cup sugar
½ tsp. salt
2 tsp. baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 ½ cups fresh or frozen blueberries
Topping:
½ cup sugar
1/3 cup white flour
¼ cup butter, cubed
1 ½ tsp cinnamon
Preheat oven to 400 degrees. Grease muffin cups or use muffin
liners. For dark pans, preheat to 350 degrees.
Combine flours, ¾ sugar, salt, and baking powder. Place
vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the
cup. Mix this with the flour mixture. Fold in
blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping
mixture.
To Make Crumb Topping: Mix together sugar, flour, butter, and
cinnamon. Mix with fork and sprinkle over muffins before baking. Bake 20-25 min.
Cookie Dough Dip
(Glorified Hummus)
This is a great recipe that is so healthy you can serve it for lunch or family home evening treat. It is a favorite snack for kids as well as adults. Best part about this high protein, high fiber snack is that no one will be able to detect it is made out of beans! Great way to get the suggested dietary guideline of eating 3 cups of beans per week.
1 1/2 cup cooked white beans (no liquid)
1/4 cup peanut butter
1 cup oatmeal
2 tsp. vanilla
4 Tblsp honey or 1/3 cup brown sugar-(can add more if you like it sweeter)
2-3 Tblsp milk (depending on the texture you want)
Blend in food processor or high powered blender(k-tec or vita mix type)
Hand stir in 1/2 cup chocolate chips.
Serve with apple and banana slices or graham crackers.
Wonderful Whole Wheat Waffles
This is an excellent recipe that makes delicious whole wheat waffles. Make a large batch, cook on waffle iron, freeze the left over and put in toaster when ready to used.
2 cups milk
2 cups fresh ground whole white wheat flour
2 Tblsp. honey
2 ½ tsp. baking powder
½ tsp. salt
2 eggs
6 Tblsp. extra virgin olive oil
2 tsp cinnamon (optional)
2 tsp cinnamon (optional)
Mix wet and dry ingredients separately. Then mix wet and dry together just until blended (you want it lumpy)
Runny and lumpy is how you want it to look.
Cook on hot waffle iron.
Healthy Chocolate or Coconut Truffles
This is a heart healthy recipe packed with flavor and energy. Serve as breakfast to-go, as dessert "truffles" or for travel or hiking. They freeze well in bags. Make ahead and enjoy them all week...if they last that long!
1 cup almonds or cashews
1 cup pitted dates
3 Tblsp cocoa + 2 tsp vanilla OR 1/4 cup unsweetened shredded coconut and 1tsp cinnamon.
In a food processor, process all ingredients together until well mixed with little bits of nuts visible. Roll into 16- 1" balls.
You may roll into either shredded coconut to coat the outside. Package and freeze what you won't use within a few days.
Mint or Rocky Road Brownies
Basic Brownie Recipe- 1 cup melted butter
- 1/3 cup cocoa
- 2 tsp vanilla
- 4 eggs
- 2 cups sugar
- 1/2 tsp salt
- 2 cups flour
Beat until smooth, then pour in greased 9 x 13 pan. Bake at 350 degrees for 17 minutes. (Do not over bake) After brownies are cool, frost with mint frosting and chocolate topping or rocky road frosting (see recipes below)
Mint Frosting
- 6 Tbsp soft butter
- 3 Tbsp milk
- 1/2 tsp mint flavoring
- 2 drops green food coloring
- 3 cups powdered sugar
Mix until smooth, and frost the cooled brownies. Put brownies in freezer until mint frosting is solid. Pull out and spread on chocolate topping.
Chocolate Topping
- 6 Tbsp butter
- 11 oz chocolate chips
Microwave for 90 seconds. Stir until smooth, then spread over frozen brownies. Slice and serve.
Rocky Road Frosting
Rocky Road Frosting
- 1/2 cup butter melted
- 1/4 cup cocoa
- 1/4 cup milk
- 1 tsp. vanilla
- 3 cups powdered sugar
- 4-5 cups mini marshmallows
- 1 cup chocolate chips
- Melt butter in large bowl in microwave, stir in cocoa, then add milk, vanilla and powdered sugar. Mix until smooth. Stir in marshmallows and chocolate chips. Drop in spoonfuls and distribute evenly over top of cooled brownies.
The following home storage soup recipes were shared at our Stake Fall Meeting. Thank you to those who brought homemade soups, fruit cobblers.
Day-old Roast Soup
Ginger Burkett
Left over pot roast or 1 can beef chunks with gravy
Carrots (use canned if you don’t have fresh)
Potatoes (use canned if you don’t have fresh)
Onion (use dehydrated if you don’t have fresh, I’ll bet a package of Lipton dry onion soup would work equally as well)
1 can with liquid of each – do not drain!:
Peas
Corn
Beans
Kidney Beans
2 small or 1 large can diced tomatoes
Combine all and heat through. This is pretty versatile and forgiving! Leave out what you don’t like and double what you do! If I have a cup or so of gravy left from a meal – I stir it in. The pot roast is rarely more than 2 cups of chopped meat. I often end up doubling the beans and being generous with the tomatoes.
I have fond memories of the dear sister that brought me this soup shortly after my first child was born
Taco Soup
Shan Kramer
1 lb. ground beef
1 onion sauté with beef
1 pkg taco mix
1 large can tomato soup
1 small can crushed tomatoes
1 can black beans
1 can red kidney beans
1 can pinto beans (Mexican)
1 can corn
Top with cilantro
grated cheese
avocado
salsa
olives chips
sour cream
Lentil Soup
1 medium onion chopped (or 1 TBS dry onion plus 1 ½ TBS water)
1 cup chopped carrots (or 1 TBS dry carrots plus 1 ½ TBS water)
1 celery stalk chopped (or 1 TBS dry celery plus 1 ½ TBS water)
½ red pepper chopped up (or 1 TBS dry peppers plus 1 ½ TBS water)
2 cloves minced garlic
14.5 oz. Can diced tomatoes, drained
2 bay leaves
4 ½ cups broth
1 cup water
1 tsp. salt
Pepper to taste
7 oz. Lentils
1 ½ tsp. Balsamic vinegar
If using fresh vegetables, sauté over medium heat until they begin to soften. Add garlic and cook 30 seconds. Add tomatoes and bay leaves, stir for 30 seconds. Add lentils, salt and pepper to taste. Reduce heat to medium low, cover, and cook until vegetables are soft and lentils have darkened. 8-10 minutes.
Uncover, increase heat to high. Add broth and water and bring to boil. Cover and reduce to low. Simmer until lentils are tender but hold their shape. 30-35 minutes. Discard bay leaves. Puree 3 cups of soup in blender and return to pot. Stir in vinegar and heat 5 minutes.
Zuppa Toscana
Olive Garden Recipe
1 yellow onion
2-3 garlic cloves
1 lb. sausage
5 chicken bouillon cubes
10 cups of water
6-8 potatoes thinly sliced
1 bunch of kale
1 cup heavy whipping cream
Brown sausage. Add in thinly sliced onion. Let onion soften. Add in water and dissolved bouillon cubes. Bring to a boil. Add in potatoes. Let it simmer until potatoes break apart. Add cut up kale. Add whipping cream. Serve immediately. Good with crushed red pepper.
Hamburger Soup
1 lb. Hamburger, lightly browned and drained
1 quart canned tomatoes
3 cups water
2 medium onions, chopped
2 medium carrots, sliced
2 stalks celery, sliced
¼ cup pearl barley or rice
¼ cup ketchup
2 TBS beef bouillon
2 tsp seasoning salt
2 tsp dried basil
1 bay leaf
Mix the ingredients in a large pot and simmer for an hour. Or mix in a Crock Pot and simmer all day! YUM
Can add green beans and/or your favorite beans (white, pinto, black, kidney…etc) (Also try it using your dried onions and carrots if you don’t have fresh on handJ)
6 Jennie-O Turkey Burgers ground brown on the skillet. Drain oil and place in Large Crock Pot.
4 15.5 oz Bushes Chili magic starter, put in Crock Pot set to high.
½ pasilla pepper – no seeds. No don’t cut – put in as big chunk
1 TBS minced garlic
1 ½ tsp. minced onion
8 fresh tomatoes pureed, various sizes from garden
1 ½ tsp. sea salt
½ cup water
This should almost fill your large Crock Pot. After pepper softens remove it. Discard – Heat 1 hour and serve. Serves 20.
Clam Chowder
Andrea Blakey
10 cups water
1 cup soup mix – Bear Creek or potato clam mix
2 – 3 cans – minced clams (can)
1 carrot – diced (I used frozen/can also use dehydrated)
To taste - salt, garlic powder, parsley flakes
**I used 3 cans clams (Try using 2 at 1st…it tasted a little clammy)
Chicken Lentil Soup
From the kitchen of RaeJean Hasenoehrl
(This soup is a little bit spicy—if you don’t want that much spice,
decrease the amount of black pepper or leave it out completely.)
2 quarts crushed tomatoes
1 10-oz can Rotel diced tomatoes and green chilies
1 14-oz can chicken broth
1 4.5-oz can cooked chicken (or 1 large chicken breast, diced)
½ c lentils, sorted and rinsed
½ c small pasta (stars or alphabet noodles)
½ onion chopped (or dried equivalent)
2 celery stalks with leaves, chopped finely (or dried equivalent)
1 carrot, chopped (or dried equivalent)
2 cloves garlic, minced (1 tsp minced)
1 tsp salt
½ tsp oregano
½ tsp thyme
¼ tsp black pepper
Place all ingredients in crock pot; stir to combine. Cook four hours on high. Serve with a dollop of sour cream on top, if desired.
Leftovers can be portioned out and frozen in small containers or freezer bags for up to 3 months.
Hamburger Soup
Hamburger Soup
From the kitchen of Lori Johnson
This and other food storage recipes are available at http://www.ldspreparedness.com/Files/cookbook.pdf
1½ lbs. hamburger
2 cups cubed potatoes
3 medium carrots, diced
2 Tbsp minced parsley
1 large crushed bay leaf
1/8 tsp. garlic powder
1 tsp Worcestershire sauce
¾ cup diced celery
1 tbsp. sugar
2 cups tomato juice
1 ½ quarts water
2 tsp salt
¾ cup dry soup mix
pepper to taste
1) Brown hamburger.
2) Mix all ingredients and simmer 1½ to 2 hours or you may put ingredients in crock pot and simmer several hours.
3) To make creamy, add 1 can cream of mushroom soup.
Chicken Chili
Chicken Chili
From the kitchen of Julie Marchant
3 16-oz cans great northern beans (white)
1 14-oz can chicken broth
2 Tbsp dehydrated onions
1 scant tsp cumin powder
1 tsp sweet basil
1 rounded tsp chili powder
2 cans of Costco canned, cubed chicken
1) Combine all ingredients in crockpot.
2) Cook 6 hours.
3)Serve with French bread or corn bread.
** You can double the recipe.
Fruit and Nut Balls
1/2 C Oatmeal
1/2 C Dates pitted, chopped
1/2 C Cashews, Almonds or Walnuts , chopped
1/2 C Dates pitted, chopped
1/2 C Cashews, Almonds or Walnuts , chopped
½ C Dried fruit any kind (Apricot, Apples, Cherry, Blueberries, Strawberry)
Put all ingredients in the blender (or food processor) pulsed till chopped up fine. Rolled them in balls . They stick together great. Can roll in unsweetened coconut. Experiment to find your favorite combinations. Makes 8 balls.
Put all ingredients in the blender (or food processor) pulsed till chopped up fine. Rolled them in balls . They stick together great. Can roll in unsweetened coconut. Experiment to find your favorite combinations. Makes 8 balls.
Bagels
Enjoy something healthy and warm from the oven! This is a fun cooking project to do with your kids. Homemade bagels are delicious! They taste crisp on the outside and chewy on the inside when they are homemade. And they are inexpensive to make, compared to buying them at the grocery store! Kids love giving them a little swim in the boiling water bath, too. Very fun and nutritious!
Enjoy something healthy and warm from the oven! This is a fun cooking project to do with your kids. Homemade bagels are delicious! They taste crisp on the outside and chewy on the inside when they are homemade. And they are inexpensive to make, compared to buying them at the grocery store! Kids love giving them a little swim in the boiling water bath, too. Very fun and nutritious!
3 cups warm water
1 T. yeast
2 T. honey
1 T. salt
8 or more cups whole wheat flour (golden wheat or "white" wheat—not white flour)
Optional: raisins, cinnamon, Italian seasonings, onion powder, dried onions, sesame seeds, blueberries, dried cranberries
In a large mixing bowl, combine water, yeast, honey and 4 cups of flour. Beat well for 4 minutes with an electric mixer. Add more salt and more flour, mixing as you go until you have formed a very stiff dough. (If you have a bread mixer, continue kneading for 8 minutes.) You may have to turn the dough out onto a floured surface and knead in more flour by hand. Knead well, place in bowl and cover until dough has doubled in size (30-40 minutes). Pinch off a golf-ball sized piece of dough, roll it into a ball and poke your finger in the center, opening the hole to about 1.5" across. Smooth and flatten a bit, then lay on a cookie sheet that has been sprinkled with flour or cornmeal to rise lightly covered for 25 minutes.
Fill a large pot with water 3-4" deep and bring to a boil. With a pancake turner, gently slide 3 or 4 bagels at a time into the boiling water. Keep heat up so the water continues to boil. Let boil for 1 minute, then flip each bagel to cook for another 2 minutes (approx.) Remove bagels to a towel to drain, then back onto the cookie sheet and into a 400 degree oven for 25 to 30 minutes or until golden brown. Makes 16 healthy, large, deliciously crisp and chewy bagels!
Here are some options to explore! Kids really enjoy doing the spicing up, and they are fun to eat.
Raisin Cinnamon Bagels: Add 4 T. cinnamon and 3 cups raisins to dough along with the yeast.
Italian Bagels: Add 2 T. Italian seasoning to the dough.
Onion Bagels: Add 1/2 cup dehyrdrated diced onions to the water when beginning recipe.
Pumpernickel Bagels: Use 2 T. dark molasses in place of honey. Replace half of the flour with rye flour.
Cranberry Bagels: Add 3 cups of dried cranberries to the dough, along with the zest (grated peel) of one orange.
Shiny Bagels: Prepare egg wash by mixing one egg white with 1 T. water. Brush onto bagels after boiling, and before baking. You can use a pastry brush or your fingers. This will give the bagels that shiny bakery look! It also makes any toppings like sesame seeds, oatmeal or poppy seeds stick on well.
Use-It-Up Healthy Oatmeal Snack Cake
Use up left-over oatmeal from breakfast, for warm, healthy afternoon snack
2 cups left-over breakfast oatmeal (milk and all)-the kind left in their bowls because they were too full or in too much of a hurry
1 cup applesauce or 2 pureed old bananas you need to use up
½ cup brown sugar-optional
2 eggs
1 tsp vanilla
1 tsp cinnamon
½ tsp salt
1 tsp soda
1 1/3 cup whole grain flour
1 cup chocolate chips
Pour in greased 9x13 pan. Bake 350 for 25-30 min. Serve warm.½ cup brown sugar-optional
2 eggs
1 tsp vanilla
1 tsp cinnamon
½ tsp salt
1 tsp soda
1 1/3 cup whole grain flour
1 cup chocolate chips
Almond Joy
A great Family Home Evening treat! They are BETTER than almond joys and aren't full of sugar and a whole bunch of ingredients that you can't pronounce.
Store these in the freezer . Use a cookie scoop and scoop them out, or use a little silicone muffin mold, and put the base vanilla mixture in, and then put them in the freezer. While they are in the freeze, make the chocolate sauce. Pull the almond joys out of the freezer put an almond in the center and top it with chocolate sauce. Put them back in the freezer to set up.
This recipe is taken from Raw Food Real World, which has really good raw desserts.
For a vanilla almond joy:
3 C shredded unsweetened coconut
1 1/2 C almond meal-(almonds blended in the blender)
2/3 cup agave
1/3 C coconut oil
1 T vanilla
1/2 tsp sea salt
Combine all of the ingredients and stir until combined. Scoop out the dough with a cookie scoop.
Drizzle a chocolate sauce over these.
Chocolate Sauce
1/2 C coconut oil
1/4 C cocoa powder
1 T vanilla
1/4-1/2 C agave
Store these in the freezer . Use a cookie scoop and scoop them out, or use a little silicone muffin mold, and put the base vanilla mixture in, and then put them in the freezer. While they are in the freeze, make the chocolate sauce. Pull the almond joys out of the freezer put an almond in the center and top it with chocolate sauce. Put them back in the freezer to set up.
This recipe is taken from Raw Food Real World, which has really good raw desserts.
For a vanilla almond joy:
3 C shredded unsweetened coconut
1 1/2 C almond meal-(almonds blended in the blender)
2/3 cup agave
1/3 C coconut oil
1 T vanilla
1/2 tsp sea salt
Combine all of the ingredients and stir until combined. Scoop out the dough with a cookie scoop.
Drizzle a chocolate sauce over these.
Chocolate Sauce
1/2 C coconut oil
1/4 C cocoa powder
1 T vanilla
1/4-1/2 C agave
Easy Granola
Mix together in a large bowl:
12 cups oatmeal
2 cups slivered almonds
2 cups sunflower seeds -opt
2-3 cups unsweetened coconut-opt
¼ tsp. salt
In a small bowl combine:
½ cup coconut or olive oil
¾ cup honey
Microwave for 1-2 minutes.
Add 2 tsp. vanilla or maple flavoring
Stir oil, honey, vanilla mixture over oatmeal mixture in large bowl.
Pour out in large pan. Bake 300 degrees for 25 min. Turn off oven. Stir. With oven turned off, leave in oven overnight or most of the day to continue to dry out.
½ cup coconut or olive oil
¾ cup honey
Microwave for 1-2 minutes.
Add 2 tsp. vanilla or maple flavoring
Stir oil, honey, vanilla mixture over oatmeal mixture in large bowl.
Pour out in large pan. Bake 300 degrees for 25 min. Turn off oven. Stir. With oven turned off, leave in oven overnight or most of the day to continue to dry out.
Women’s Conference Salad Recipe
½ C slivered almonds
4 Tbl sugar
In saucepan cook almonds and sugar over low heat about 10 minutes stirring constantly until sugar is melted and almonds are coated. Pour hot sugared almonds out on a plate and let cool. Then crack apart with a knife.
Dressing:
Dressing:
½ c veg. oil
4 Tbl sugar
4 Tbl red wine vinegar
1 tsp salt
Dash pepper
Dash Tabasco
Mix together and refrigerate. Will separate while in fridge but just shake again right before pouring over salad.
Salad:
½ sm head lettuce (like leafy green or bib lettuce) 3 cups ½ bunch romaine/ red leaf lettuce 3 cups
1 quart (1 ½ c) strawberries
1 can mandarin oranges, drained
Pour on dressing and add almonds – serve immediately.
Refried Beans
Here is a great Food Storage Recipe for Refried Beans. You'll never want store bought refried beans again!
2 cups pinto or black beans
4+ cups water to boil the beans in
Salt
1. Rinse beans off well.
2. Pour 4 cups new water and 2 cups of beans into pan on stove. Bring to a boil.
3. Pre-heat crock pot. Carefully transfer beans and water to crock-pot. Let simmer 4 - 6 hours or until soft.
4. When beans are soft, place 2 cups of the cooked beans at a time into your blender or food processor. Add 1/4 a cup of water and 1/2 tsp salt to the 2 cups of beans and blend until smooth. Scrape blender or food processor into large glass bowl. Repeat until all the beans are processed. (If you have a food processor that can handle more than 2 cups of beans at a time just keep the proprotions of beans to water to salt the same as above.)
5. Eat with tortilla chips, other Mexican Food or simply with a spoon. Stores well in refridgerator for four or five days. Enjoy:)
Granola
This is a great granola recipe that is simple, healthy and very tasty!
7 ½ cups rolled oats
½ cup pecans**
½ cup almonds**
1 cup olive oil
1/2 cup to 1 cup honey
½ cup raisins**
½ cup shredded coconut**
1 TBS vanilla
**The starred items are not the only ones you can use. Feel free to substitute different nuts and seeds and dried fruits for the stared items. Sesame seeds, flax seeds, cashews, craisins, chopped dates and chopped dried apricots work great in place of the starred items. During lean times or with a restricted diet, plain granola without the added nuts and dried fruits is great. Simply substitute the same amount of oats for the omitted starred items. **Also notice that the amount of honey is an option as well.
Directions for Granola:
In large bowl, stir grains, nuts and coconut together with oil, honey and vanilla. Stir well. Spread lightly on oiled cookie sheet and bake at 350 degrees for 17 - 20 minutes or until desired crispness. Immediately scrape off pans into bowl. Stir and let cool. Put into airtight container and leave in fridge or on counter until you want to eat it.
You can make a double batch and store in gallon Ziploc baggies in the freezer.
Breakfast Quiche
This is a wonderful recipe that we ate at the R.S. President's Brunch. We hope you enjoy it as much as we all did!
9 eggs
1 1/2 cups flour
1 1/2 cups milk
Blend until smooth. Then add:
3 cups cottage cheese
1/2 cup melted butter
1/2 tsp. salt
Pepper to taste
Pour into greased 9x13 pan.
Top with meat of your choice (ham, sausage or bacon)
Can add Sauted vegetables if desired.
In skillet add 2 Tblsp. olive oil, 1 medium onion. Saute until onions appear clear. Add 5 to 6 cups chopped fresh spinach and 3-5 cloves minced garlic. Saute a few more minutes, just until the spinach wilts. Pour evenly over top of quiche.
Press meat and vegetables into egg mixture in pan.
Top with 2 cups grated cheese.
Bake 375 degrees for 35 minutes.
Low-fat Pumpkin Cookies
Here is a great recipe that is so healthy, you can eat it for breakfast! Make a large batch and freeze them in individual bags to grab and go for a healthy nutritious breakfast.
1/2 cup plain, nonfat yogurt
1/2 tsp. vanilla extract
1/4 cup firmly packed brown sugar
1 egg
1-1/2 cups pumpkin puree
1 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. cloves
1/8 tsp. ginger
1 cup rolled oats
2 tsp. baking powder
1/2 tsp. salt
1 1/2 cup whole wheat flour
1/2 cup chopped dates or chocolate chips
1/2 cup chopped walnuts
Drop dough in small rounds on lightly greased cookie sheet.
Bake at 350 degrees for 12-15 minutes.
1/2 cup chopped dates or chocolate chips
1/2 cup chopped walnuts
Drop dough in small rounds on lightly greased cookie sheet.
Bake at 350 degrees for 12-15 minutes.
Banana Oatmeal Breakfast Cookies
For breakfast on the go or healthy make ahead snacks. The following recipe can be made ahead and put in the freezer in individual bags ready to grab and go to sports games, healthy after school snack to hold them over until dinner. They are great to pack along in school lunches. They cost less and are more nutritious than prepackaged snacks. Double or triple your favorite recipes and freeze them in individual proportions yourself
1 large banana, mashed (1/2 cup)
½ cup peanut butter
1/4 c. agave or honey
1 tsp. vanilla
1 cup regular rolled oats
½ cup whole grain flour
1 tsp cinnamon
¼ tsp. baking soda
1 cup any combo of dried fruit cranberries,raisins,apricots,chocolate chips
Scant chocolate chips-opt.
In a large bowl stir together banana, peanut butter, honey and vanilla. In small bowl combing oats, flour, cinnamon and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried fruits. Using a ¼ measuring cup, drop mound of dough on lightly greased baking sheet. Flatten in 2 ¾ inch round. Bake 350 degrees for 14-16 min.
