Creamy Beef and Mushroom Pasta

Ingredients:

1 lb Pasta, cooked
1/4 C Butter, divided
2 Large cloves garlic, minced
16 oz Fresh mushrooms, sliced
1 lb Ground beef
1/2 C Onion, chopped
1 T All-purpose flour
1 C Milk
1/4 C Sour cream
1/4 t Salt
Freshly ground black pepper, to taste

Directions:

In a large saute pan, heat 2 T of the butter over medium-high heat. Add the beef and onion. When the beef is nearly cooked add the garlic and mushrooms and cook until the mushrooms are fragrant and soft. Transfer to a large bowl and set aside.

In the same saute pan over medium-high heat, heat the remaining 2 T butter and the flour, whisking constantly to combine and avoid burning for about 45 seconds to 1 minute. Continuing to stir constantly, gradually add the milk until the mixture is smooth. Add the sour cream, salt, and pepper, and stir until well combined. Add the meat mixture to the sauce, and cook for about 2 minutes more.

Remove the pan from heat. Add the pasta to the sauce and toss to coat the noodles.

* Adapted from http://dairyfreecooking.about.com/od/pastarecipes/r/Vegan-Creamy-Mushroom-Pasta.htm

Peanut Butter Oat Blender Waffles

Ingredients:

2 C Vanilla almond milk
2 1/4 C Oats
1/4-1/2 C Peanut butter (or other nut butter)
2 T Brown sugar
2 t Baking powder

Directions:

Combine all ingredients in blender and blend for approximately one minute.

Preheat waffle iron and coat with cooking spray. Allow batter to thicken for about 10 minutes.

Make waffles according to your waffle iron instructions.

Cooked waffles freeze well.


* Adapted from http://www.onefrugalfoodie.com/2010/01/25/nutty-oatmeal-blender-waffles/

Eggnog French Toast

Ingredients:

2 Eggs, beaten slightly
1 1/2 C Eggnog (or Silk Nog)
1 1/2 T Ground cinnamon
1 t Pumpkin pie spice
12 Slices French bread

Directions:

Whisk the eggs. eggnog, cinnamon, and pumpkin pie spice together in a mixing bowl until well blended. Pour the mixture into a shallow dish. 

Preheat an electric skillet to 300 degrees F (150 degrees C). Lightly grease the skillet. 

Dip one slice of bread at a time into the eggnog mixture, being sure to coat each side of the bread thoroughly. 

Place the prepared bread slices into the preheated skillet, and cook, turning once, until golden brown on each side. Place cooked slices on a serving plate and cover with foil to keep warm until all French toast is cooked. Serve immediately.

* Adapted from http://m.allrecipes.com/recipe/100490/recipeeggnog-french-toast-2

Easy Tuna Noodle Casserole

Ingredients:

1 (10.75 ounce) Can Condensed Cream of Mushroom Soup
1/2 C Milk (or milk alternative)
1 C Frozen peas
2 (6 ounce) Cans Tuna, drained and flaked
2 C Hot cooked medium egg noodles
2 T Dry bread crumbs (or 4 T Corn Flake crumbs)
1 T Butter or margarine, melted

Directions:
  
Mix soup, milk, peas, tuna and noodles in 1 1/2-quart casserole. Bake at 400 degrees for 20 minutes or until hot. Stir. 

Mix bread crumbs with butter and sprinkle on top. Bake 5 minutes.

 

* Adapted from http://allrecipes.com/recipe/campbells-kitchen-tuna-noodle-casserole/

Goat Cheese Lasagna

Ingredients:

1 T Olive oil
1 Pound lean ground beef
1 Medium onion, chopped
1/2 t Crushed red pepper
1/2 t Garlic powder
1/2 t Kosher salt
1/2 t Black pepper
1 t Italian seasoning
2 C Fresh mushrooms, sliced
9 Whole-wheat lasagna noodles
3 Red bell peppers, chopped
8 oz Soft goat cheese
1 (15 oz) Can diced tomatoes
1 (24 oz) Can mushroom flavored pasta sauce (tomato)

Directions:

Preheat oven to 350 degrees.

Spray a rimmed baking sheet with non-stick spray and roast red peppers, turning occasionally. Take out of oven at desired doneness.

While the peppers are roasting, cook the ground beef, onions, and mushrooms in a skillet. When meat is cooked and onions are translucent stir in the crushed red pepper, garlic powder, salt, black pepper, and Italian seasoning.

When the meat mixture is almost done cooking boil water in a large pot and cook lasagna noodles according to package directions. Don't overlook since they will also be baking in the oven once the lasagna comes together. Drain noodles and run cold water over them.

Once the red pepper is roasted crumble the goat cheese and loosely combine it with the red pepper in a small bowl.

Reduce the oven temperature to 375 degrees.

Combine the pasta sauce and diced tomatoes.

In a 9-inch by 13-inch baking dish begin layering the lasagna. First put a thin layer of pasta sauce and diced tomatoes. Next put a layer of noodles. Cover the noodles with meat mixture. Top that with the goat cheese and red pepper mixture. Cover the goat cheese with pasta sauce and diced tomatoes. Begin again with a layer of noodles and continue until you run out of ingredients to layer. The final layer should be pasta sauce. If desired, top with shredded mozzarella cheese.

Bake until the sides are bubbling (and if using mozzarella it should be slightly browned).

Slice and enjoy!

Crockpot "Refried" Beans

Ingredients:

2 Pounds Pinto beans, dry (approx. 5 C)
1 Large onion, chopped
1 t Garlic powder
2 1/2 T Salt
1 t Black pepper
4 t Cumin
10 C Hot water

Directions:

Rinse the beans in a colander. Pick out any bad beans.

Combine all the ingredients in the crockpot. Remove any floating beans. Cover, and cook on high for 4 hours AND on low for 2 hours (or more to cook beans to desired doneness). 

Uncover, and remove extra liquid. Leave enough liquid to reach the desired consistency when the beans are puréed. 

Purée beans in a food processor. 

Optional: To make the beans into a dip, add jalapeño hot sauce (this will no longer be nightshade-free), lime juice, salt, and cilantro to taste when pureeing!

Serve warm. Store in air-tight containers in the refrigerator and use within 2 weeks, or freeze in ziplock bags for later use.

* Adapted from http://penniesandpancakes.blogspot.com/2012/09/crockpot-refried-beans-019-per-cup.html

Yield: About 16 cups.

Light Frozen Peanut Butter Pie

Ingredients:

3 C Vanilla frozen yogurt
1/2 C Skippy Natural creamy peanut butter
1 9-inch Graham cracker or chocolate crust

Directions:

Mix frozen yogurt and peanut butter together until well combined and creamy. Pour into crust. Refreeze.

When ready to serve, top with whipped topping of your choice.

Roasted Cauliflower "Fries"

Ingredients:

2 Cauliflower heads
1/4 C Olive oil
1 1/2 t Salt
1 t Pepper

Directions:

Preheat oven to 400 degrees.

Wash and clean the cauliflower. Cut off and discard the stem. Cut the cauliflower up into small pieces.

In a large bowl, combine the olive oil, salt and pepper. Add the cauliflower pieces and thoroughly coat each piece.

Place cauliflower pieces onto a rimmed baking sheet sprayed with non-stick cooking spray (or lined with parchment paper). Bake for one hour and turn 3 times during cooking until each piece has a nice brown coloring. The browner they are the better.

* Adapted from http://www.delightedmomma.com/2012/01/baked-cauliflower-poppers.html

Grilled Sirloin with Herbed Goat Cheese

 Ingredients:

Pan-Seared Oven Baked Sirloin Steak
Mushrooms, sliced
Onions, sliced
Soft goat cheese
Garlic
Herbs of choice (Dillweed is delicious)

Directions:

Once the steak is done searing (see pan-seared steak recipe link) and has been removed from the skillet add the mushrooms and onions to the skillet. Add a little water to the skillet to help the drippings loosen and join the mushroom and onion mixture. Cook on medium-low heat until onions are carmelized, stirring every few minutes.

In a small bowl mix goat cheese, finely minced garlic, and herbs. Stir until well-mixed and smooth.

When steak is done baking top with goat cheese and then with mushrooms and onions. The goat cheese will be wonderfully melty!
 
* Adapted from http://www.primal-palate.com/2011/05/grilled-sirloin-with-herbed-goat-cheese.html

Pan-Seared Oven Baked Steak

Ingredients:

Tender cut of steak
Olive Oil
Salt and Pepper

Directions:

Coat each piece of steak with oil. Season with salt and pepper on both sides.

Heat a skillet at medium-high heat until a little water sprinkled on it pops and sizzles. 

Cook steak in hot skillet on each side until you get a good sear (about 2 minutes per side).

Place into a baking dish and bake at 425 degrees to desired doneness.

* Adapted from http://whitsamusebouche.com/restaurant-style/

Country White Bread

Ingredients:

3 C Lukewarm water

1/4 C Sugar

1 1/2 T Yeast

1/3 Cup Oil

1 T Salt

6 - 7 C All-Purpose or Unbleached Ground White Wheat flour

Directions:

In a large mixing bowl, dissolve yeast in warm water and sugar. Let sit 10 minutes. Add the oil. Add the dry ingredients starting with 6 cups of flour. Mix all together. Knead the dough thoroughly until all ingredients are incorporated, and dough is smooth, elastic, very slightly sticky, and pulls away from the bowl (6-10 minutes). As you knead the dough, you may add more flour as needed, and repeat the process until dough reaches the desired consistency. 

Cover the bowl of dough with a dish towel or plastic wrap and let rise until doubled (an hour or more depending on how warm your kitchen is.) You may speed up this process by placing the covered bowl inside the oven with the oven light on, and another bowl of warm water sitting on the lower rack.

Punch the dough down, divide and and form into 2 loaves. Place the dough in 2 greased bread pans. (I use 9" pans.) Cover and let rise till the top of the dough is an inch or two above the bread pans.

Bake at 375 degrees for 25 minutes. Remove the baked loaves from their pans immediately, and place on a cooling rack. Slice, and serve warm with butter and honey.

Store in an air-tight bag. Baked loaves freeze well.

* Adapted from http://penniesandpancakes.blogspot.com/2012/09/grandmas-country-white-bread.html and directions at http://penniesandpancakes.blogspot.com/2012/10/how-to-make-homemade-bread-step-by-step.html

Chocolate Chia Seed Pudding

Ingredients:

2 T Chia seeds
1/2 C Almond milk
2 T Maple syrup
1 T Cocoa powder
1/2 t Vanilla

Directions:

Mix all the ingredients together. It may take a little time to incorporate the cocoa, but eventually it will.

After everything is mixed, cover and leave on your counter for 20 minutes before enjoying. Or you can leave it in the fridge overnight and enjoy the next day. The chia seeds continue to absorb the liquid they are in so you may need to water your pudding down with some more almond milk if you leave it till the next day. Top with fresh fruit or eat plain.

* Adapted from http://fooddoodles.com/2011/03/15/chocolate-chia-seed-pudding/

Spanish Rice and Sausage

Ingredients:

2 T Vegetable oil
1 Onion, diced
2 Garlic cloves, minced
1 Pound Smoked sausage, cut into bite-size pieces
1 1/2 C Uncooked white rice
2 C Water
8 Oz Tomato sauce (or to taste)
1 T Mexican seasoning
Salt and black pepper to taste

Directions:

Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. 

Stir in the sausage; cook and stir until the sausage is crisp. 

Mix in the rice, water, tomato sauce, seasoning, salt, and black pepper. Bring to a boil, then reduce heat to low. Simmer until the rice is tender and the liquid has been absorbed, about 20 minutes.

* Adapted from  http://www.allrecipes.com/recipe/marthas-spanish-rice-and-sausage/

Classic Wheat Bran Muffins

Ingredients:

1 C Buttermilk (or plain milk kefir)
1 1/2 C Wheat bran
1/3 C Vegetable oil
1 Egg
2/3 C Brown sugar, packed
1/2 t Vanilla extract
1 C All-purpose flour
1 t Baking soda
1 t Baking powder
1/2 t Salt
1/2 C Raisins or Chopped dates

Directions:

Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.

Mix together wheat bran and buttermilk; let stand for 10 minutes.

Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins (or dates) and spoon batter into prepared muffin tins.

Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool.

Yield: 12 Muffins

Weight Watchers PlusPoints: 5 Points per muffin

* Adapted from http://m.allrecipes.com/recipe/25224/recipeclassic-bran-muffins

Oreo Peanut Butter Brownies

Ingredients:

1 Pkg Brownie mix
24 Oreo cookies
1/2 C Creamy peanut butter

Directions:

Preheat the oven to 350 degrees. Line a 12 muffin pan with paper liners or grease.

Prepare brownie mix according to package directions. For each cupcake cup spread 1 teaspoon of peanut butter over 2 Oreo cookies and stack them on top of each other. Place oreo stacks into the cupcake lined muffin cups. Spoon 2 tablespoons of brownie batter over each stacked oreos and let it run down the sides of the cookies. If you have left over brownie batter, bake separately in a separate baker or muffin tin.

Bake cookies and brownies for 18 to 20 minutes, until brownies are cooked through. Let cool completely then serve.

Makes 12 servings

* Adapted from http://www.instructables.com/id/Oreo-and-Peanut-Butter-Brownie-Cakes/

Chicken Sausage and Peppers Risotto

Ingredients:

3 Chicken breasts (about 5 oz each), uncooked
1 t Salt
1 t Black pepper
1 T Olive oil
1 Pound smoked sausage, sliced
1 Onion, chopped
1 T Paprika
1 T Cumin
1 T Herbes De Provence
1 Bay Leaf
1 t Parsley
4 C Chicken broth, or as needed
1 T Olive oil
1 Large Red bell pepper, chopped
1 Poblano pepper, chopped
12 oz Orzo pasta, uncooked

Directions:

Season chicken with salt and black pepper. Heat 1 tablespoon of olive oil on medium-high heat in a saucepan. Cook chicken until browned, remove from pan, and chop into bite-size pieces.

Cook and stir sausage and onion in the same saucepan until the onion is just starting to become translucent, about 3 minutes. 

Stir in paprika, cumin, herbes de Provence, bay leaf, and parsley; cook spices in oil until fragrant, about 3 minutes. Return browned chicken to the skillet, and pour in chicken stock. 

Heat to a boil; reduce heat to low, and simmer, covered, for 30 minutes.

Remove all chicken pieces and sausage using a slotted spoon. Remove and discard bay leaf. Pour broth into different bowl and set aside.

Heat 1 more tablespoons of olive oil on medium heat in saucepan. Add red and green peppers and orzo; stir to coat with hot oil. Stir in 1-1/2 cups of hot broth, 1/2 cup at a time. Cook for 5 minutes, or until most of broth is absorbed. 

Continue to slowly add remaining broth and stir until almost absorbed, about 15 minutes, or until tender but still slightly firm in the center of a pasta. Remove from heat. Add chicken and sausage, stir and cover. Let sit for 5 minutes, or until pasta soaks up remaining broth. You can pour in extra broth at serving time if mixture is a little dry.

*Adapted from http://www.allrecipes.com/recipe/risotto-with-chicken-sausage-and-peppers

Goat Cheese and Spinach Pasta

Ingredients:

2 T Extra Virgin Olive Oil
2 Garlic Cloves, minced
3 C Fresh Spinach
1 C Fresh cherry or grape tomatoes, diced
1/2 C Greek Sour Cream
1/4 C Goat Cheese
2 T Pine nuts
8 Oz Pasta, uncooked (your choice)
Salt and pepper
Parmesan-Romano-Asiago Cheese blend (optional)

Instructions:

Boil Pasta, reserve hot pasta water.

Heat olive oil in a skillet. Add garlic, spinach, tomatoes, and 3/4 C of pasta water.

Add sour cream and stir. Add goat cheese and pine nuts.

Once everything is nicely melted and combined, mix in the pasta.

Add salt and pepper to taste. If desired, sprinkle with cheese mixture.
 
* Adapted from http://amygonecountry.blogspot.com/2012/10/tuesday-night-gourmet-goat.html