Sweet Potato Casserole

This one I got from B's aide... soooo good...

Ingredients
3 c mashed sweet potatoes
3/4 stick butter
1 c canned milk [evaporated]
1 c sugar
2 eggs
1/2 t nutmeg
1/2 t cinnamon
1 t vanilla

Mix potatoes, butter, milk, sugar, eggs, cinnamon & vanilla. Mix well and pour into 2 qt dish. Bake at 425F for 15 mins

Topping:
1 c crushed corn flakes
1/2 c chopped nuts (she used pecans)
1/2 c light brown sugar
3/4 stick butter

Melt butter. Add sugar, nuts, and cornflakes. Mix well. Spread over top of potatoes. Bake an additional 15 mins at 400F

Layered fiesta dip

serves 20 [2 T servings]

Ingredients:
2 ripe avocados
2 T Italian dressing [zesty preferred]
2 T lime juice
3/4 c salsa
1 c shredded lettuce
3/4 c mexican cheese
3 green onions, chopped
1 tomato, chopped
2 T black olives

Directions:
Mash avocados in small bowl. Add dressing & lime juice, mix well. Spread onto plate. Top with remaining ingredients. Refrigerate 30 mins or til chilled. Serve with tortilla chips

Tortilla pizza margherita

serves 2
 yum yum yum!

Ingredients:
1 flour tortilla [10 inch]
1 t olive oil
1 clove garlic
1/2 c Italian 5 cheese blend/ mozzarella cheese
1 large plum tomato, thinly sliced
1 T parmesan cheese
1/4 black or red pepper
4 fresh basil leaves, thinly sliced

Directions:
Heat oven to 450F.

Place tortilla on baking sheet; brush with oil. top with all remaining ingredients except basil
Bake 8-10 min or til tortilla is crisp and cheese is melted. Sprinkle with basil.

Corn salsa

This is one of my favorite salsa's EVER!
makes 3 cups

4 chopped tomatoes [1.5 lbs]
1 c cooked fresh corn kernals
1/4 c finely chopped red onion
1/4 c chopped fresh cilantro
1 finely chopped jalapeno pepper
1/4 c Italian dressing [zesty kind preferred]

Fully loaded scalloped potatoes

serves 12


Ingredients:
1 lbs red potatoes (abt 6)
8 slices bacon
3 T flour
1 c milk
1 c sour cream
3 T chopped chives
1 c cheddar cheese

Directions:
Cook potatoes in boiling water in saucepan 25 mins or til just tender. Drain & cool. Meanwhile, cook bacon as directed on package.

Heat oven to 350F. Crumble bacon; reserve 1/4 c. Cut potatoes into 1/4 inch slices. Whisk flour and milk in large bowl until blended. Stir in sour cream. Add potatoes, remaining bacon and 2 T chives. Stir to evenly coat potatoes.

Pour into 2 qt cassarole sprayed w/ cooking spray. Top w/ cheese.

Bake 30-35 mins or until heated through. Sprinkle w/ remaining chives and bacon.

Taco pizza

adapted from Kraft
serves 8

Ingredients:
1 lb lean ground beef
1 packet taco seasoning [optional]
1 c salsa [chunky preferred]
1 ready-to-use baked pizza crust
1 can refried beans
1 c mexican cheese
1 large tomato, sliced
2 c loosely torn mixed salad
2 T ranch or sour cream

Directions:
Heat oven to 400F.

Brown meat in large skillet; add taco seasoning as usual if desired. Stir in salsa. Spread beans and meat mixture onto pizza crust. Top with cheese and tomatoes. Place directly on rack.

Bake 10-12 mins or until crust is lightly browned and cheese is melted. Top with salad greens and dressing.

Rhubarb Torte

from my step mom, Linda.

Another good name would be "Rhubarb crack." Seriously, it's that good.

First layer:
2 sticks butter at room temp
2 c flour
2 egg yolks
2 t vanilla
1/2 t salt

Mix & pat in bottom of 9x13 pan.

Second layer:
Mix:
2 c sugar
a heaping 1/4 c flour
1 can sweetened condensed milk
4 beaten egg yolks
5 c rhubarb [abt 1.25 lbs]

Put second layer over first in pan.

Bake 45 mins at 375F. Top with meringue:

6 egg whites & 1/2 c sugar beaten/ whipped til stiff

Return to oven. Bake for another 15 mins.

Easy Peasy Caramel Rolls

From my step mom, Linda

Grease 9x13 pan & put 20 Rhodes Rolls in pan.

Sprinkle on top:
1 package butterscotch pudding [not instant]
1/2 c brown sugar
cinnamon
1/2 - 1 c chopped pecans [optional]
Drizzle 1 stick melted butter over top

Grease foil & cover pan. Leave overnight.

Rolls rise gloriously.

Bake at 350F for 30 mins. Invert on pan.

Relish in deliciousness.

Cucumber Tapa

I tried these at AFIT recipe club. They were AMAZING!

serves 4

Ingredients:

    2 seedless cucumbers (about 1 lb each), peeled if waxy
     2 T extra-virgin olive oil
    1 tsp sherry vinegar
    2 oz. feta cheese, diced
    ¼ tsp kosher salt
     Pinch of freshly ground black pepper
     1 T fresh oregano leaves, chopped

Directions:

1.     Slice the cucumbers lengthwise, and remove any small seeds.  Cut 1 cucumber half into ¼-inch dice and transfer to a small bowl.  Add the olive oil, vinegar, feta cheese, salt, and pepper, and toss well to combine.  Add the oregano, and toss again.

2.     Use a vegetable peeler to remove 1 or 2 long strips of the peel (if the cucumber is already peeled, remove a strip of the flesh) from the underside of each of the remaining 3 cucumber halves so they will sit without tipping.  Spoon the cucumber-and-feta mixture into the long trough of each half.

3.     Slice cucumbers crosswise on a slight diagonal into 1½-inch pieces, and serve immediately.

Roasted Tomato Caprese Salad

from my friend Lindsay

Ingredients
12 plum tomatoes, halved lengthwise, seeds (not cores) removed
1/4 cup good olive oil, plus more for drizzling
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
Kosher salt and freshly ground black pepper
16 ounces fresh salted mozzarella
12 fresh basil leaves, julienned
Directions
Preheat the oven to 275 degrees F.

Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.

Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.

Granola Loving Hippy

Because let's face it, I am one. I got these recipes from my friend, Kathy

Granola with dried fruit
3 c. Oats
1/2 c. Ground flax
1/4 c. Brown sugar
1/4 tsp sea salt
1/2 c. Pepitas [lightly salted
1/2 c. Sunflower seeds (lightly salted)
1/2 c. Sliced almonds.

Mix well.

In another bowl mix (1) 12oz apple juice concentrate, tsp vanilla, 2 1/2 TBL safflower oil.

Stir and add it to the oatmeal mixture. Bake at 300*F for 50 minutes, stirring every 10 min or so. Add 2 cups of chopped dried fruit (craisins, prunes) bake for five more min. Allow to cool. It will still be soft until it cools. Then it gets really crunchy.

Chocolate granola
3 c. Oats
1 c quinoa
1/3 c ground flax seed
1/3 c of each, pepitas, sliced almonds, sunflower seeds
Sea salt 1/4-1/2 tsp
2/3 c cocoa powder
1 c packed brown sugar
1/2 c juice [apple, pear, peach, etc]
1/4 tsp cinnamon
2 1/2 TBL safflower oil

Mix the dry ingredients, then the wets, then combine. Taste a pinch and adjust the sweetness. Before adding more sugar though, try adding a bit more salt. It brings out the sweetness and flavors. Add chocolate chips after it cools if you want.
Bake at 250* for 2 hours, stirring occasionally. The lower temp is to avoid burning the chocolate.

Smoothies!

Yes, more smoothies because I LOVE them!

Avocado Pear
1/2 ripe avocado
1/4 c silken tofu, drained
1/2 c pear juice
1 T honey
1/4 t vanilla
1 c ice

Nutritional Jazz: 332 cal; 16 g fat; 5 g protein; 46 g carb; 14 mg sodium; 33 g sugar; 81 mg calcium

Peach Raspberry
1 c fresh or frozen sliced peaches
1 banana, sliced
1 c fresh raspberries
1/4 c unsweetened almond milk
1 c ice

Nutritional Jazz: 239 cal; 2 f fat; 14 g fiber; 4 g protein; 47 mg sodium; 32 g sugar; 96 mg calcium

Blueberry Green Tea Smoothie
1/2 c frozen blueberries
1/2 c frozen strawberries
1/2 c chilled unsweetened green tea
3/4 c plain low-fat yogurt
2 T flaxseed

Nutritional Jazz: 241 cal; 5 g fat; 10 g fiber; 14 f protein; 131 mg sodium; 23 g sugar; 354 mg calcium

2-in-one post Oatmeal/ Hot rice cereal

 Oatmeal w/ Blueberries, nuts & bananas
serves 1

Ingredients:
1/2 c rolled oats
pinch cinnamon
pinch salt
1/2 c blueberries
1/2 small banana, sliced
1 T chopped, toasted walnuts
1 T maple syrup
2 T fat free [or almond milk]

Directions:
1. In pan, cook oats, cinnamon, and salt in 1 c of water til tender, about 5 mins. Stir in berries and transfer to a bowl.
2. top w/ banana, nuts, syrup & milk

Nutritional Jazz: serving size: 1 1/2 c; 337 cals; 8 g fat; 7 g fiber; 162 mg sodium; 25 g sugar; 2 mg iron; 92 mg calcium

Hot Rice Cereal with nuts & raisins
serves 1

Ingredients:
3/4 c cooked long grain brown rice
1/2 c low fat milk [or rice/ almond milk]
1 1/2 t maple syrup
1 T chopped roasted almonds
1 T golden raisins
Ground nutmeg or cinnamon for taste

Directions:
1. In medium pan bring rice, milk and syrup to a boil. Cook, stirring occasionally until thickened slightly, about 3 mins.
2. Top w/ almonds and raisins. Sprinkle on spice for taste.

Nutritional Jazz:  301 cal; 5 g fat; 4 g fiber; 9 g protein; 63 mg sodium; 18 g sugar; 198 mg calcium

Auntie Etta's Spaghetti Sauce

From Sam's sweet aunt. We LOVE this sauce!

Cook:

1 lb. hamburger

1 lb. jimmy dean hot sausage

When cooked add...

2-3 T crushed Italian seasoning (the spice not the dressing)

1 large onion chopped fine

7-8 cloves of garlic smashed and chopped

1 large green pepper chopped fine

1/2 lb. sliced fresh mushrooms

Add it all to the meat to cook a bit

Add:

4 (15 oz.) cans stewed tomatoes

4 (15 oz.) cans tomato sauce

2 small cans tomato paste

a little crushed red pepper flakes

a little lowry's seasoning salt

May need  a little salt and pepper

Stir & let cook all day.  The longer it cooks the better it is!

Tropical Buckwheat Salad

serves 4

Ingredients:
1 c buckwheat groats
1/2 t salt (plus a pinch for cooking buckwheat)
2 T cider vinegar
2 T olive oil
1/2 t ground pepper
1 large red bell pepper, diced
1 mango, peeled & diced
2/3 c diced red onion
1/4 c chopped parsley
4 c mixed salad greens

Directions:
1. In large skillet, toast buckwheat over med-high heat, shaking til lightly browned & fragrant (3 mins)
2. Cook buckwheat in boiliing slightly salted water til just tender (5-7 mins)
3. In large bowl mix vinegar, oil, salt & ground pepper. Add buckwheat, bell pepper, mango, onion, & parsley; toss. Serve on greens.

Nutritional Jazz: serving size 1 1/2 c; 297 cals, 8.3 g fat, 7 g protein, 52 f carbs, 16 g sugar, 7 g fiber, 2 mg iron, 438 mg sodium, 25 mg calcium

Whole Foods Tips

Tips from Reboot Project on FB...

How to switch from a standard diet to a whole foods lifestyle in 10 steps:
1. Eliminate all artificial ingredients and processed foods. Some minimal processed foods like yogurt, cheese, cold pressed 100% juice, etc. have their original nutrients and are ok to have.
2. Eliminate highly processed oils that have no nutritional value and are high on Omega 6s and free radicals (Canola being on the top of the list). Use coconut oil for high temperatures, olive oil for medium heat, nut oils only for dishes that require no heat.
3. Eliminate highly processed salt that has no nutritional value. Use sea salt or Himalayan salt.
4. Only consume meats and eggs from 100% pastured, free range farms. Remember that you also get the nutrients from their diet. Animals that feed from greens have higher levels of omega 3s and other nutrients.
5. Eliminate grains, especially those containing gluten. Not only do they contain toxins that prevent proper nutrient absorption, they also tend to become the center of your meals and they have the lowest amount of nutrients. Maximize your nutrition by concentrating on those foods that really nourish your body.
6. Consume 1 serving of fruit a day (leaving the ones with the highest amounts of sugar to be eaten sparingly, like pineapple), 2-3 of vegetables, 6 of dark leaf greens (which have the highest content of micronutrients from all foods, they also need to be in rotation - don't eat kale 3 times a day for 4 months for example). Dark leaf greens can also be found in a powder form like wheatgrass and spirulina.
7. Use only raw honey (this one has enzymes and many other nutrients), coconut crystals or natural juice as a sweetener.
8. Don't be afraid of fats, the GOOD fats: nuts (in a limited amount), avocado, coconut (unlimited amounts), grass-fed butter, pastured free range eggs, pastured free range meats. When you go low carb, you will need to burn fats for energy (ketosis), which don't elevate the sugar and insulin in your body like wheat.
9. Drink raw milk from pastured cows or switch to almond/coconut milk. Buy cheese/yogurt from pastured sources if possible.
10. Don't be too hard on yourself. If you cheat once in a while, it doesn't mean you have failed. In a month, you have over 90 meals. If you cheat 10 times, you still have 80 successful meals :) Remember that there is detox process when you cut out processed foods and sugar so don't give up and give it a couple of weeks!

Pillsbury Pinwheels

yields 16 pinwheels

Ingredients:
8 oz crescent rolls
2 T ranch (I substituted Caesar dressing)
1/4 c (or 4 pieces) cooked, crispy bacon, crumbled
1/2 c shredded Cheddar
1/4 c chopped green onion

Directions:
1. Preheat oven to 350F. Unroll dough; separate into 2 long rectangles. Press each of the inch rectangles, to seal where it's perforated.

2.  Spread dressing over each rectangle to edges. Sprinkle each with bacon, cheese and onions. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.

3. Bake 12-17 minutes or until golden brown. Immediately remove from cookie sheet (or those suckers will stick to the sheet.)

Protein Drink-a-ganza

Pumpkin pie protein shake

1 cup milk (cow, soy, or almond)
1 scoop vanilla protein powder
1/4 pumpkin puree 
1/4 cup vanilla yogurt or frozen light cool whip 
1/2 teaspoon pumpkin pie spice (add more according to preference)
1/2 cup crushed ice or 6 ice cubes 

Blend in blender (add the puree and cool whip closest to the blade so it doesn't get stuck at the top). 


Raspberry Banana Avocado Smoothie
 
 1 c frozen raspberries
1 avocado
1 frozen banana, optional*
1 c  plain yogurt
honey / Stevia / sugar / whatever sweetener you like
milk, optional
* Peel and cut the bananas into chunks (5-6 or even small pieces if you're in a hurry), place in a baggie and then freeze.

If you like your smoothies thinner than use half milk/ half yogurt. Blend all ingredients in your blender. Add sweetener to taste. I add about 1 tablespoon of honey. Yields one large serving or two smaller ones.

Blueberry Smoothie
1 c milk
6 oz vanilla yogurt
1 c blueberries
1 T flaxseed oil
1 cup ice

Place milk, yogurt, and the fresh blueberries into the blender with the ice, blend until mostly smooth, then add flaxseed oil.


Cantaloupe Smoothie

10 large romaine lettuce leaves
2 c chopped cantaloupe slices
1 c frozen strawberries
6 ice cubes

Place everything in the blender and blend until smooth. (I promise you can't taste the lettuce, but it gives a nice natural energy boost!)


The Green Monster

1 frozen sliced banana
1 Tablespoon peanut butter
1/2 c Vanilla Greek yogurt
1 cup Unsweetened almond milk (or other kind of milk)
4 cups baby spinach (or more, or less)

Combine all ingredients in a blender and blend until smooth. (yum yum yum! This is one of my fav's)

Loveli CCC's

The best chocolate chip cookies EVER.

Mix together for a long time...
1 1/2 c butter
2 c brown sugar
2 c white sugar
4 eggs
2 T vanilla

Mix first on low, and then medium high.

Mix in bowl...
6 1/2 c flour
2 t salt
2 t baking soda
2/3 c chocolate chips

Turn mixer back to low and slowly add flour mixture. Dough should be a little sticky.

Preheat oven to 375F
Make into balls
Bake 8-10 mins or until barely golden brown (if baking 2 sheets at once, switch at about 6 mins).

Cranberry Scones

Ingredients:

BUTTER:
1 1/2 c butter (no substitutes), softened
1/2 c fresh or frozen cranberries
2 T confectioners' sugar
1/2 t grated orange peel

SCONES:
2 1/2 c flour
2/3 c sugar
2 1/2 t baking powder
1/2 t baking soda
3/4 c butter (no substitutes)
1 c fresh or frozen cranberries
1 c white chocolate chips
3/4 c butter milk

Directions:
In mixing bowl, cream butter. Stir in cranberries, sugar, and orange peel; mix well. Cover and refrigerate at least 1 hour. Meanwhile, combine dry ingredients in a bowl. Cut in butter until mixture resembles course crumbs. Add cranberries and white chocolate chips. Stir in buttermilk until just moistened. Turn onto lightly floured surface; gently knead 6-8 times. Divide in half. Pat each into 8 inch circle. Cut into 8 wedges. Place 1 inch apart on ungreased baking sheets. Bake at 400F for 15-18 minutes or til lightly browned. Remove from pans to wire racks. Serve warm with cranberry-orange butter.