Mexican Lentil Salad

Mexican Lentil Salad

Serves 8

I combined veggies in our refrigerator to make this salad. It is full of fresh Mexican flavors! This is a very versatile salad as it can be served as a great side dish, in tacos, on top of tacos or in a soup with chicken broth and shredded roast chicken.

2 fresh tomatoes, diced

1 red onion, diced

4 radishes, cleaned and sliced thin

½ bag lentils, washed cooked and drained

1 avocado, diced

1 lime, juiced

1 clove garlic, minced

4 jalapenos, seeds and ribs removed

2 Tbs. olive oil

½ tsp. kosher salt

½ tsp. fresh ground black pepper

1 bunch fresh cilantro, chopped

½ c. fresh parsley, chopped

Directions: In a microwave safe bowl which holds 4 cups add 2 c. lentils and fill with water. Cook lentils in the microwave for 20 minutes then drain and set aside. In a large bowl combined, tomatoes, onions, radishes, avocado, lime juice, and garlic. In a small food processor add cleaned jalapenos and olive oil, pulse till well combined and add to veggies. Stir in lentils. Sprinkle with salt and pepper. Last mix in chopped cilantro and parsley. Let sit in the refrigerator until ready to serve.

Baked Oatmeal

Baked Oatmeal

Serves 8

This is so good I don't think I will make oatmeal any other way. Perfect to make up a batch on the weekend and have cup portions in the refrigerator for a quick breakfast during a busy week. 

Mix dry ingredients in a medium bowl:

4 c. oatmeal

¼ c. wheat germ

¼ c. ground flax seed

½ tsp. cinnamon

1 tsp. salt

2 tsp. baking powder

½ c. brown sugar packed (I like to use dark brown sugar as it has a deeper molasses flavor)

2 c. pitted dates, chopped or any dried fruit of your choice (we love dates, like candy, great fiber choice)

1 c. chopped nut of choice (I prefer pecans, but walnuts and almonds would be good) optional

Mix wet ingredients in a large bowl:

2 eggs

1 c. applesauce

1 c. buttermilk (you can make your own with milk and 1 tbs. lemon juice-sit 5 minutes before using)

1 ½ c. milk (I use skim)

1 c. plain Greek yogurt (or sour cream or plain yogurt)

1 tsp. vanilla

Topping:

4 Tbs. butter tabs (for the top before baking)

1 Tbs. brown sugar

1/4 tsp. cinnamon 

Directions: Preheat oven to 375 degrees and grease a 9 x 13 pan or two 8 x 8 pans. Mix dry ingredients separate from wet. Be sure to mix wet in a very large bowl so there is plenty of room to add dry ingredients stirring just until combined.  The mixture should be wet and creamy.  Pour batter into pans and smooth the top. Dot the top with butter and sprinkle brown sugar and cinnamon on top. Bake for 30 minutes. Let cool for 5 minutes before serving with a little milk.

Patsies

Patsies

Serves 8

These are just like handheld potpies. You really want to cut everything about the same size so it cooks evenly. They are absolutely delicious!

1 large sirloin steak cubed (I cut it when it is partially frozen for clean easy cuts)

1 kielbasa (chicken, pork or beef whichever you prefer), sliced on the angle

1 rutabaga, peeled and diced

3 carrots, peeled and diced

1 red or yellow onion, diced

4 potatoes of your choice (I used red), peeled and diced

2 cloves garlic, minced

2 tsp. beef roast seasoning (Penzeys)

½ tsp. kosher salt

10 grinds of fresh ground black pepper

1 Tbs. Bouquet Seasonings by Penzeys (or any favorite seasonings which include thyme)

2 boxes of purchased pie crust (you can make your own pie crusts, but this is so much easier)

1 egg white, whipped

1 stick butter, cut into tablespoons

 

Directions: Preheat oven to 375 degrees. Line two rimmed sheet pans with foil and lightly spray with vegetable oil. While cleaning, peeling and dicing vegetables have a large bowl half full of water to put the cut vegetables in so they don’t turn brown. Drain veggies and add the meat and seasonings mix until well combined. Unroll pie dough and cut each pie dough sheet in half. Place one cup of mixture in the middle of the crust. 

Fold crust over the top of the mixture so you have half moons and roll the edges crimping with a fork.  Brush the tops of the crust with egg whites and then cut a small slit on top. Place one tablespoon of butter on top and pop in the oven. Bake for 50 minutes. Switching the pans from top to bottom ½ way through cooking. 

I had leftover filling which I froze to make when I have more pie crust or I could add the filling to beef broth for a hearty soup. 

Fluffy Cinnamon Sugar Coffee Cake

Fluffy Cinnamon Sugar Coffee Cake

Serves 6 

Cream butter and sugar then add remaining wet ingredients (except egg whites):

1 c. butter

1 c. sugar

½ c. brown sugar

1 tsp. vanilla

1 tsp. almond flavoring

1 c. sour cream

2 eggs, separated (whip egg whites till peaks form ad ½ tsp cream of tart)

Sift Dry Ingredients then slowly add to wet mixture stop mixing after combined:

2 c. flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

Fold in egg whites gently!

Topping:

1 tsp. flour

1 tsp. cinnamon

¼ c.  brown sugar

¼ c. nuts (optional – I prefer sliced almonds)

Directions: Preheat oven to 375 degrees and grease muffin tins or 8x8 pan. Start by creaming butter and sugar then add the remaining wet ingredients (except egg whites). Sift dry ingredients and then add to wet slowly stop mixing when combined. Whip egg whites until soft peaks form adding the cream of tarter to keep the peaks. Then fold in the egg whites to the batter. Be careful not to over mix. Mix topping in a small bowl.   

Using a medium scoop add one scoop of batter to the muffin pan then top with 1 tsp of topping. Add another scoop of batter and then top with 1 more tsp of topping. Bake the muffins for 30 minutes and check for doneness by inserting a toothpick. If the tooth pick comes out clean they are ready to enjoy.

The Green Mile

The Green Mile
Serves 1

1 oz. Captain Morgan Spice Rum
1 oz. Citron Vodka
1 oz. Blue Curacao
1 can Mt. Dew

Directions: Combine all ingredients and serve over ice! 

Comforting Meatloaf, Green Beans and Spaghetti Squash with Mushrooms

Comforting Meatloaf, Green Beans and Spaghetti Squash with Mushrooms

Serves 4

This meal is quick, easy and very comforting!

2 lbs. hamburger

1 yellow onion, minced

1 bulb garlic, cut in half drizzled with olive oil and wrap in foil

1 Spaghetti Squash, cut in ½ seeds removed and drizzled with olive oil salt and pepper

2 slices of whole grain bread, crusts removed and 1 Tbs. milk poured over the top

½  c. Bayou Bourbon Sauce by Tastefully Simple (or any favorite barbeque sauce)

1 egg

1 package frozen green beans

1 container button mushrooms, wiped clean and sliced

1 container of condensed beef stock

½ c. water

1 oz. fresh Parmesan cheese, grated finely 

Directions: Preheat oven to 400 degrees. On a foil lined sheet pan place squash cut side down. Place squash and garlic in the oven to roast for 40 minutes. In a large bowl mix meat, ¼ c. bourbon sauce, ¾ minced onion, egg, and tear the bread into pieces mix with clean hands until combined. Then on another foil lined rimed sheet pan make meat into 6 loaves. Add loaves to the oven to bake for 30 minutes. Remove meat after 15 minutes and drain any grease off and discard. On another foil lined rimed sheet pan spread out your green beans and drizzle with olive oil, sprinkle with salt and fresh ground pepper. 

When the meatloaves are finished cooking remove from the oven and cover with foil to rest. Add the green beans to the oven. In a medium size skillet on medium heat add the remaining onion and mushrooms, cooking until light brown. Add the condensed beef stock and water to the mushrooms and cook on a low boil until reduced to a sauce. 

Remove garlic from the oven and squeeze the cloves into a large bowl.  Using the back of a spoon mash garlic into a paste. Add mushroom sauce to garlic and stir to combine. Then add squash from the oven and use a fork to scrape the squash into a large bowl. Stir to combine.

To serve place one meatloaf on a plate and drizzle bourbon sauce on top. Pile some green beans on the plate and then a scoop of spaghetti squash with mushrooms. Top all with fresh grated Parmesan!