Mexican Lasagna

From annies-eats.com.

INGREDIENTS

1 14oz can black beans, rinsed and drained (or 1-1/2 cups cooked black beans)

1-1/2 cups fresh or frozen corn kernels

4-5 green onions, chopped

1/2 cup chopped cilantro, plus more for garnish

1 tsp dried oregano

1 tsp garlic powder

3/4 tsp salt

1/2 tsp cumin

1 28oz can crushed tomatoes (fire roasted if available)

9-12 no-boil lasagna noodles

8 oz. shredded Mexican blend cheese

hot sauce

Preheat oven to 400F. In a large bowl, combine first 7 ingredients. Spread a thin layer of tomatoes in the bottom of a 9x9 baking dish (about 1/5 of them). Layer with 3-4 lasagna noodles, breaking to make them fit if necessary. On top of the noodle layer, spread 1/3 of the bean mixture. Layer evenly with about 1/4 of the remaining tomatoes and drizzle lightly with hot sauce. Sprinkle with 1/4 of the cheese.

Repeat the layering process two more times (noodles, beans, tomatoes, cheese, noodles beans, tomatoes, cheese). Cover dish tightly with foil. Bake 35-45 minutes, or until noodles are tender and cooked through. Remove foil and bake 5 minutes more, until cheese is melted. Remove from the oven and let stand at least 10 minutes before slicing and serving.

Yields about 6 servings.

Quinoa Burgers

This recipe is from my good neighbor, Aimee. Her's, of course, turned out much more appealing than mine did. This is a great nutritious alternative to those icky old ground-beef (Pink Slime) burgers! I'm even thinking they'd be great warmed up for breakfast!

INGREDIENTS



2 heaping cups cooked quinoa

3/4 cup shredded cheddar cheese (can use whatever variety you like)

1/2 cup low-fat cottage cheese

1/2 cup carrot, finely grated. (about 1 medium carrot) you could also use 1 cup grated zucchini squeezed dry

3 eggs

6 tbsp whole wheat flour

3 green onions, including white parts

1/2 tsp sugar, or sugar substitute

1/4 tsp black pepper

1/4 tsp salt

1/4 tsp ground cumin

1/8 tsp garlic powder

1/8 tsp cayenne (can omit if you don't want any heat)

Olive oil for frying

 

To cook quinoa, bring 2 cups water & 1/2 tsp salt to a boil, add 1 cup quinoa and cover. Reduce heat to low & cook for 15-18 minutes or until liquid is absorbed and quinoa is tender. Let cool to room temperature.

 

In a large mixing bowl combine cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, sugar, salt, pepper, cumin, garlic powder, and cayenne if using. Mix to combine thoroughly. Heat a frying pan over med-low heat so they have time to set up without falling apart. Add a about 2 tbsp olive oil and shape about 1/4 -1/3 cup portions into patties (they will be sticky). Drop into pan and flatten to about 1/2 inch thick. Fry until golden brown, about 3 minutes on each side. Makes about 10-12 burgers.

Creamy Bacon Tomato Avocado Pasta Salad

Yes, I eat out of a kiddie bowl sometimes!

INGREDIENTS



6 slices bacon, chopped into one inch pieces

1/2 pound dried rotini pasta

1/2 cup mayonnaise

juice of 1 lemon

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon white pepper

1 teaspoon dried dill

1 cup halved cherry tomatoes

1 avocado pitted and sliced

Cook bacon until crisp. Transfer to a paper towel lined plate. Cook pasta according to package directions. Strain. Run cold water over the top until the pasta is cooled. While bacon and pasta are cooking, whisk mayonnaise, lemon, salt, garlic powder, pepper and dill together in a bowl.

Stir cooled pasta, cherry tomatoes, sliced avocado and bacon into the dressing. Toss to combine. Refrigerate for 30 minutes.

Buttermilk Blueberry Breakfast Cake

INGREDIENTS

½ cup unsalted butter, room temperature
2 tsp lemon zest or more (zest from 1 large lemon)
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp vanilla
2 cups flour
2 tsp baking powder
1 tsp kosher salt
2 cups fresh blueberries
½ cup buttermilk

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top

Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour and set aside. In another bowl whisk together the remaining flour, baking powder and salt. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries. Grease a 9-inch square baking pan with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Mississippi Roast

No pictures, but OH MY GOODNESS!

INGREDIENTS

chuck roast (whatever size you need)

1 packet Ranch Dressing mix (see my homemade recipe)

1 packet Au Jus mix

5 pepperocini peppers (come in a jar)

1 stick of butter

Put the chuck roast in the crockpot. Sprinkle ranch dressing mix and Au Jus mix all over. Place stick of butter on top of roast and surround with peppers. Cook on low for 8 hours.

Cheddar Garlic Oven-Fried Chicken

INGREDIENTS

¹⁄₃; cup butter , melted

2 tablespoons minced garlic (can use more or less)

2 teaspoons garlic powder , divided (garlic lovers can use more)

½ teaspoon seasoning salt (or can use white salt)

¾ cup seasoned dry bread crumb (seasoned or plain)

½ cup finely grated cheddar cheese

¼ cup freshly grated parmesan cheese

½ teaspoon ground black pepper (or to taste)

4 boneless skinless chicken breasts

shredded cheddar cheese (optional and use any amount desired, or can use shredded mozzarella cheese)

Preheat oven to 350°F. Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan). In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt. In another bowl, combine the dry breadcrumbs with 1/2 cup cheddar cheese, Parmesan cheese, 1 teaspoon garlic powder, and pepper. Dip chicken in butter mixture, then in crumb mixture. Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust). Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is optional).

Black Bean Brownies

INGREDIENTS

1 (15 oz.) can of black beans, drained and rinsed

1/2 c. sugar

2 large eggs

1/3 c. butter, melted

1/4 c. cocoa

2 tsp. vanilla

1/4 tsp. salt

1/2 c. chocolate chips

1/3 c. roughly chopped walnuts (optional)

 

Drain and rinse black beans as thoroughly as possible.  Combine beans, sugar, eggs, and butter in a food processor. Blend until smooth. Add in cocoa, vanilla and salt and blend until completely pureed. Gently stir in chocolate chips and walnuts then pour into a greased 8"x8" pan. Bake at 350F for 30 minutes. Cool completely before cutting.