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.