Apple Bread

Apple Bread
From http://www.birthingnaturally.net/nutrition/recipes/abread.html
Seth had asked me to make this again.

Ingredients

1/2 cup butter
1 cup sugar
2 cup flour
1/2 tsp salt
2 eggs, beaten
1 tsp vanilla
2 Tbs milk
1/4 tsp vinegar
1 tsp baking powder
2 cup chopped apples
Optional Topping (mix together):
2 Tbs melted butter
2 Tbs flour
3 Tbs sugar
1 tsp cinnamon

Procedure

1. Mix first six ingredients. Add milk, vinegar, baking powder and mix well. Fold in chopped apples.
2. Pour into a greased loaf pan and top with the mixed topping mixture.
3. Bake at 350 for 60 minutes.

Serves 12. Per Serving: Calories 235; Calories from fat 78(33%); Fat 9g; Carbohydrates 36g; Sugar 19g; Fiber 1g; Protein 6g

Salsa, Black Bean, and Rice Salad Recipe

Salsa, Black Bean, and Rice Salad Recipe
From everydayhealth.com

Total Time: 30 mins
Ingredients

* 2 cup(s) rice, long grain, cooked, chilled
* 1 can(s) beans, black, (15 ounces) rinsed and drained
* 2 cup(s) tomato(es), chopped
* 1 cup(s) pepper(s), red, bell, chopped
* 1 cup(s) corn, whole kernel frozen, thawed
* 2 scallion(s) (green onions), thinly sliced
* 2 tablespoon cilantro
* 1 cup(s) salsa
* 4 ounce(s) cheese, Monterey Pepper Jack, with jalapeno chile peppers, cut into 1/4-inch cubes
* lettuce leaves (or baked potato or tortilla chips to use as a dip!)
* 1/2 cup(s) sour cream, light or fat-free

Preparation
1. In a large bowl, stir together chilled rice, black beans, tomatoes, sweet pepper, corn, green onions, and cilantro; add picante sauce or salsa. Toss to coat. If desired, stir in cheese.

2. To serve, line 6 salad bowls or plates with lettuce leaves. Top with rice mixture. Serve with sour cream.

Overnight Baked Blueberry French Toast

Overnight Baked Blueberry French Toast
From http://www.pbs.org/parents/kitchenexplorers/2010/12/21/blueberry-french-toast-makes-brunch-a-treat/

Prep (20 minutes) + Cook (1 hour) + overnight refrigeration

1 small loaf day old challah or French bread
3 eggs
3 Tbsp. sugar
1 tsp. vanilla extract
2 ¼ cups milk, any variety
½ cup flour
6 Tbsp. brown sugar
½ tsp. ground cinnamon
¼ cup butter or margarine
2 cups frozen or fresh blueberries

Spray a 9 x 13-inch baking dish with nonstick cooking spray. Cut the bread into 1-inch thick slices and lay the slices in the baking dish to cover the bottom.

In a medium bowl, beat the eggs with the sugar and vanilla. Stir in the milk and mix well. Pour the mixture over the bread in the baking dish, turning the slices to coat. Cover and refrigerate overnight

In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the butter with two forks or your fingers until the mixture resembles coarse crumbs. Cover and refrigerate.

In the morning, heat the oven to 375 degrees. Turn the bread slices over in the baking dish, scatter the blueberries over the bread, and sprinkle it with the reserved crumb mixture. Bake it for 50 minutes to 1 hour until it is golden brown. Allow it to cool for 10 minutes, and cut it into squares to serve.

Healthified Calico Bean Chili

Healthified Calico Bean Chili
From eatbetteramerica.com; seemed to be well liked

82% less sodium • 37% less sugar than the original recipe—see the comparison. Combine black-eyed peas and black beans in a 30-minute vegetarian chili that’s sure to top your family’s most-requested list.

My version with 8 servings:

4 C. water
4 (14.5 oz) cans diced tomatoes
4 C. cooked black beans (1 1/3 C. dried)
3 C. black-eyed peas, cooked (1 C. dried; 1/2 lb.)
1 Tbsp. onion powder (original recipe would call for 4 C. onion chopped..got lazy)
1/4 C. chili powder
1 tsp. ground cumin
1 C. shredded cheddar

1. In a medium saucepan, combine water, undrained tomatoes, beans, black-eyed peas, onion, tomato paste, chili powder, and cumin. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Ladle chili into bowls. If desired, sprinkle each serving with cheese.

Prep Time:5 min
Start to Finish:
makes:2 Servings
1 cup water
1 (14.5) ounce can Muir Glen® no-salt-added diced tomatoes
1 cup canned organic no-salt-added black beans, rinsed and drained
3/4 cup canned black-eyed peas, rinsed and drained
1 cup chopped onion
1/4 cup no-salt added tomato paste
1 tablespoon chili powder
1/4 teaspoon ground cumin
1/4 cup shredded reduced-fat cheddar cheese (optional)


Nutritional Information
1 Serving: Calories 270 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 440mg; Total Carbohydrate 56g (Dietary Fiber 16g, Sugars 14g); Protein 14g Percent Daily Value*: Vitamin A 50%; Vitamin C 50%; Calcium 15%; Iron 30% Exchanges: 3 Starch; 0 Other Carbohydrate; 2 Vegetable Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.

Applesauce Cornbread

Applesauce Cornbread
From Healthy Pregnancy Cookbook at http://www.birthingnaturally.net/nutrition/recipes/ascornb.html; This is definitely a keeper!

Ingredients

1/2 cup sugar
1/3 cup butter
3/4 cup applesauce
1 egg
1 cup flour, whole wheat
1/2 cup cornmeal
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Procedure

1. Beat sugar and butter until light and fluffy. Add applesauce and egg; beat well. Add dry ingredients, stirring just until moistened.
2. Bake in a prepared 8" pan 25 - 35 minutes for 350 degrees.

Serves 8.

BLT Salad

BLT Salad
From Taste of Home Dec and Jan 2011; modified

4 C. pasta (~13.5 oz.)
2 lbs. bacon
2 lg. seeded tomatoes, chopped
1 C. ranch salad dressing
6 C. romaine lettuce, torn

Cook 4 cups spiral or penne pasta according to package directions; drain. Cook and crumble 2 lbs. bacon. Add 2 large seeded chopped tomato and 1 C. ranch salad dressing; toss with pasta. Combine with 6 C. torn romaine before serving. Serves 6.

Mom's Salmon Burgers

Mom's Salmon Burgers

To make 8 Burgers:

2 (15 1/2 oz.) cans Salmon
1 1/2 C. oatmeal (dry)
1 C. onion, chopped
2 eggs
4 Tbsp. Lemon Juice
4 Tbsp. Parsley

Drain Salmon. Mix all ingredients, breaking the bones of the salmon into the mix. Shape into burgers. Broil until brown on each side. Serve with lettuce and tomato on whole wheat bun.

Quick Hamburger Soup

Quick Hamburger Soup
From everydayhealth.com. After having the meat cooked, I placed it all in the crockpot on high for 3-4 hours.

Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins

Ingredients

* 8 ounce(s) beef, extra-lean ground
* 8 ounce(s) turkey, ground
* 2 medium onion(s)
* 2 carrot(s)
* 2 stalk(s) celery
* 2 clove(s) garlic
* 6 cup(s) broth, reduced-sodium beef
* 29 ounce(s) tomatoes, diced (may try tomato sauce next time)
* 1 tablespoon sage, fresh
* 2 teaspoon thyme, fresh
* 1 teaspoon rosemary, fresh
* 1/4 teaspoon salt
* 1/4 teaspoon pepper, black ground
* 2 medium potato(es)
* 1 teaspoon sage

Preparation
1. In a Dutch oven, combine beef, turkey, onion, carrot, celery, and garlic; cook until meat is brown and onion is tender. Drain off fat. Stir beef broth, undrained tomatoes, 1 tablespoon sage, thyme, rosemary, salt, and pepper into beef mixture in Dutch oven. Bring to boiling; stir in potatoes. Reduce heat. Cover and simmer for 10 to 15 minutes or until vegetables are tender. If desired, garnish with additional fresh sage (and shredded cheddar).

Quick Info:
Servings
Good for Leftovers
Contains Red Meat
Diabetes-Friendly

Nutritional Info (Per serving):
Calories: 103, Saturated Fat: 1g, Sodium: 418mg, Dietary Fiber: 1g, Total Fat: 2g, Carbs: 10g, Cholesterol: 19mg, Protein: 10g
Exchanges: Vegetable: 1, Starch: 0.5, Lean Meat: 1
Carb Choices: 0.5

Mom's Garlic Dip

Mom's Garlic Dip
This is my Mom's garlic dip, and it goes wonderful in just about anything - vegetables, meat seasonings, bread dip, etc. This has been tripled, but this recipe can be cut in thirds for the original amount.

3 C. Olive Oil
3/4 C. Parmesan cheese, grated
6 Tbsp. cilantro
3/4 tsp. salt
9 large garlic cloves, minced

Put the solid items in jar first, then add just enough oil to make a paste, blend, and then add the rest of the oil. If you have a "thunderstick" it can be blended in a jar, or placed in a blender and then stored in a jar in the refrigerator works as well.

Spinach Tortellini Soup

Spinach Tortellini Soup
From allrecipes.com - it was said that it tastes even better the next day.

* 1 (10 ounce) package frozen chopped spinach
* 2 (14.5 ounce) cans chicken broth
* 1 (9 ounce) package cheese tortellini
* 1/4 tablespoon dried basil
* 1/4 tablespoon garlic powder
* salt and pepper to taste

Directions

1. In a large pot over high heat, combine the spinach and chicken broth. Heat to boiling, then reduce heat to low. Stir in tortellini, and simmer for 10 to 15 minutes, or until the tortellini is cooked to desired tenderness. Season with basil, garlic powder, salt, and pepper.

Grandma's Oatmeal Raisin Cookies

Grandma's Oatmeal Raisin Cookies
Taste of Home Dec and Jan 2011 - I made these cookies on Christmas Eve to share with others, our family, and Santa. I had a hard time keeping them as my family really loved them. It was noted that they freeze well also. As I do with most recipes, I also modified this one.

48 Servings Prep: 25 min. Bake: 10 min./batch
Ingredients

* 2 cups raisins, chopped
* 2 cups boiling water
* 1/2 C. butter with 1/4 C. olive oil blended in blender
* 1 cup sugar
* 3 eggs
* 2-1/2 cups all-purpose flour
* 2 cups old-fashioned oats
* 1-1/4 teaspoons baking soda
* 1/2 teaspoon salt
* 2 cups chopped walnuts

Directions

* Place raisins in a small bowl. Cover with boiling water; let stand
* for 5 minutes. Drain and set aside.
*
* In a large bowl, butter oil mixture and sugar until light and fluffy.
* Beat in eggs. Combine the flour, oats, baking soda and salt;
* gradually add to creamed mixture and mix well. Stir in walnuts and
* raisins.
*
* Drop by rounded tablespoonfuls 2 in. apart onto greased baking
* sheets. Flatten with a glass. Bake at 325° for 8-10 minutes or
* until bottoms are browned. Remove to wire racks. Yield: 4 dozen.

Creamy Vegetable Soup

Creamy Vegetable Soup
This is from http://www.shirleyj.com/ as Garden Vegetable Soup, but I have modified it some. I also doubled it for our family of 4 and to allow for some leftovers for lunch. Beans, chicken, or tuna may be a good addition. Also,

1/4 c dried onion flakes (or 1/2 C. yellow onions)
½ c celery (cut into ¼ inch pieces)
1 c. creamed corn (or fresh or whole canned corn)
1/4 c dried carrots (diced) (or 1/2 C. fresh diced carrots)
1 c. potatoes (diced and cooked)
½ t thyme
¼ t black pepper
1 c. Shirley J Universal Sauce
6 c. water
½ t. Shirley J Chicken Bouillon

Directions:
In a pot with 2 cups of the water, boil the onions, celery, potatoes and carrots until the potatoes are tender. Then add the remaining water, Shirley J Universal Sauce and Shirley J Chicken Bouillon. Stir until powder has dissolved and mixture starts to thicken. Cook for about 3 minutes on medium heat. Turn the soup down to low and add corn, thyme and pepper. Keep on low until it is served.

Crunchy Honey-Vanilla Granola

Crunchy Honey-Vanilla Granola
From American Profile Magazine; recipe also on a facebook page. I have modified it a little.

4 c. old fashioned (rolled) oats
1 c. wheat bran
1 c. unsweetened shredded coconut
1 c. chopped walnuts
1/2 c. firmly packed light brown sugar
1 T. cinnamon
1 T. salt
1/2 c. honey
1/2 c. olive oil
2 T. milk
1 t. vanilla extract

Pre heat oven 325 degrees. Lightly oil a large rimmed baking sheet.
Combine oats, wheat bran, coconut, walnuts, brown sugar, cinnamon and salt in a large bowl. Stir well.
Stir in honey, oil, milk and vanilla in a small saucepan over low heat until mix fizzes around the edges. Pour over oat mix and stir well.
Spread onto prepared baking sheet. Bake about 25 minutes, until lightely browned, stirring often. Place baking sheet on a wire rack and cool undisturbed until room temp., about 1-1/2 hours. Break up and store in a large container at room temp for up to 1 month.
Use as a cereal with milk, or top yogurt. Mix with melted choc. and serve as a candy.

Makes about 8 cups
1/2 c serving is 270 calories, 15 g. fat, 0 mg cholesterol, 5 g. protein, 33 g. carbs, 4 g. fiber, 150 mg sodium

Pumpkin Pie Oatmeal

Pumpkin Pie Oatmeal
This is from mrbreakfast.com and is called Pumpkin Pie Oatmeal II. It is given as one serving; however, to me one of the servings is not enough for an adult so I doubled the recipe per serving. I also added salt. I modified a few other things.

My one serving

1 1/4 C. water

1 C. milk powder
1/2 C. oats
1/8 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. salt

1/4 C. canned pumpkin
1/4 C. sliced almonds
2 Tbsp. Maple Syrup


In a medium saucepan, bring the water to a boil. Add the oats, cinnamon, nutmeg, and milk powder. Reduce heat to medium-low and simmer for 8 minutes or until desired consistency is reached.


Stir in the pumpkin, almonds, and maple syrup. Serve.

Four Servings

5 C. water
4 C. milk powder
2 C. oats
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt

1 C. canned pumpkin
1 C. sliced almonds
1/2 C. Maple Syrup

Pumpkin Black Bean Soup

Pumpkin Black Bean Soup
From HomeMadeSimple.com
Modified by Laura Cannon

$10/Serves 5

2 cans black beans, drained and rinsed
14.5 oz. can diced tomatoes
16 oz. pumpkin puree
1/4 C. dried onion flakes
2 garlic cloves, minced
1/4 C. olive oil
4 C. chicken broth
1 Tbsp. cumin, ground
1 tsp. each salt, cinnamon, allspice
1/2 tsp. ground pepper

3 Tbsp. balsamic vinegar (optional...tastes better without)
Baked pumpkin seeds, for garnish

1. Blend diced tomatoes in the blender.
2. Add 2 cups of chicken broth (or water with 4 tsp. buillon granules) and blend.
3. Add rinsed and drained black beans and blend.
4. Place blended ingredients in a pot (crockpot or pot for the stove).
5. Add 2 more cups of water (if used bouillon granules) or broth.
6. Add remaining ingredients to mix except the last two and stir.
7a. If on the stove, simmer uncovered until thick, about 40-45 minutes.
7b. If in the crockpot, place on high for 2-3 hours or on low for 4-6 hours.
8. Before serving, if you wish, stir in vinegar and garnish with pumpkin seeds.

I would imagine this would be a great freezer meal.