Spiced Pumpkin Waffles

Jonathan made these with the girls and I liked them even though I’m not usually a fan of pumpkin flavored food. It made a whole lot.

Ingredients:

• 3 cups all-purpose flour
• 6 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 2 teaspoons nutmeg
• 2 teaspoons ground ginger
• 2 pinches salt
• 4 eggs
• 1/2 cup firmly packed brown sugar
• 2 cups canned pumpkin puree
• 3 1/3 cups milk
• 8 tablespoons butter, melted and cooled

1. Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl.
2. In a second bowl, add eggs, sugar, pumpkin, milk and butter; beat well.
3. Gently fold in the flour mixture.
4. Cook according to your waffle iron directions.

Grilled Shrimp

We made this last night and it was so simple and yummy. All the kiddos loved it. We ate the entire pound and had no leftovers. We will be making this again for sure!

http://www.foodnetwork.com/recipes/rachael-ray/grilled-shrimp-recipe/index.html

Ingredients

• 16 jumbo shrimp, deveined in shell, raw
• Extra-virgin olive oil, about 1/2 cup for brushing
• Coarse salt and black pepper
• 2 lemons, halved

Directions

Preheat griddle or grill pan over high heat.

Butterfly shrimp by slicing almost through lengthwise, but leave shell on shrimp, this will keep the shrimp tender while grilling over such high heat.

Brush shrimps with oil, season with salt and pepper and grill 2 minutes on each side, until shells are hot pink and shrimp is opaque.

Place lemons on grill the last minute. The heat will release the juice from the lemons. To serve, squeeze grilled lemon wedges over shrimp.

Lemon Chicken Casserole

I got this recipe from Brenna. It is my go-to recipe when I take someone a meal. Its super easy to double and make two at the same time and it freezes really well.

 

• Cook 1 cup rice
• Cook 3 chicken breasts, cut up
• 1 cup cheddar cheese, shredded
• 1 cup Swiss cheese, shredded
• cream of mushroom soup (1 large or 2 small)
• 1 TBSP mayo
• 1 lemon

Mix everything (except lemon) together. Put in casserole dish. Slice lemon and place on top. Cook at 350 degrees for 30 minutes.

Dark Chocolate Cupcakes with Peanut Butter Frosting

from here

We made these the other day and they were delicious! We sprinkled the Reese’s Cup on top of them and we loved it.

Ingredients for Cupcakes:

1. 8 tablespoons (1 stick) unsalted butter, cut into 4 pieces
2. 2 ounces bittersweet chocolate, chopped
3. 1/2 cup Dutch-processed cocoa powder
4. 3/4 cup all-purpose flour
5. 1/2 teaspoon baking soda
6. 3/4 teaspoon baking powder
7. 2 eggs
8. 3/4 cup granulated sugar
9. 1 teaspoon vanilla extract
10. 1/2 teaspoon table salt
11. 1/2 cup sour cream

Ingredients for Peanut Butter Frosting:

1. 1 cup confectioners’ sugar
2. 1 cup creamy peanut butter
3. 5 tablespoons unsalted butter, at room temperature
4. 3/4 teaspoon vanilla extract
5. 1/4 teaspoon kosher salt
6. 1/3 cup heavy cream
7. 12 miniature reese’s peanut butter cups

Directions:

1. Adjust oven rack to lower-middle position and preheat to 350 degrees F. Line muffin pan with baking cup liners.
2. In a medium heatproof bowl, combine butter, chocolate, and cocoa. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside and cool until just warm to the touch.
3. In a small bowl, whisk flour, baking soda, and baking powder; set aside.
4. In a medium bowl, whisk eggs; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined. Sift remaining flour mixture over chocolate mixture and whisk until batter is combined.
5. Divide the batter evenly among muffin pan cups. Bake 18 to 20 minutes or until toothpick inserted into center of cupcakes comes out clean.
6. Cool cupcakes in muffin pan on wire rack for 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing.
7. To make frosting, place the confectioners’ sugar, peanut butter, butter, vanilla and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl as you work. Add the heavy cream and beat on high speed until the mixture is light and smooth. Place frosting into decorating bag fitted with the 1M decorating tip and approximately 1/4″ above cupcake top at a 90° angle to cupcake surface,  pipe a spiral of icing, beginning at the outer edge and working inward. Place halved peanut butter cup on top of frosting.

Yield: 12 cupcakes

Note: place the  Reese’s peanut butter cups in the freezer to firm before cutting them in half. This will give you a clean cut and won’t crush them.

Cheese Tortellini with Tomatoes and Corn

from Healthy Cooking Aug/Sept 09

This is my favorite summer meal. I could eat it every day.

Ingredients:

• 1 pkg (9oz) refrigerated cheese tortellini
• 1 pkg (16oz) frozen corn, thawed or 3 1/3 cups fresh corn
• 2 cups cherry tomatoes, quartered
• 1/4 cup thinly sliced green onions
• 1/4 cup minced fresh basil
• 2 Tbsp grated Parmesan cheese
• 4 tsp olive oil
• 1/4 tsp garlic powder
• 1/8 tsp pepper

1. In a dutch over, cook tortellini according to package directions, adding the corn during the last 5 min of cooking. Drain & rinse in cold water.

2. In a large serving bowl, combine tortellini mixture & remaining ingredients; toss to coat.

Nutrition: 1 3/4 cups equals 366 calories, 12g fat (4g sat fat), 30 mg cholesterol, 286mg sodium, 57g carbohydrates, 5g fiber, 14g protein

Steak Fajitas

http://www.skinnytaste.com/2011/05/grilled-steak-fajitas.html#more

They are really good.

Refried Beans Without the Refry

from Allrecipes.com http://allrecipes.com/recipe/refried-beans-without-the-refry/detail.aspx

Serves 15

We like this as a side or as a filling for burritos.

Ingredients:

• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/2 fresh jalapeno pepper, seeded and chopped
• 2 tablespoons minced garlic
• 5 teaspoons salt
• 1 3/4 teaspoons fresh ground black pepper
• 1/8 teaspoon ground cumin, optional
• 9 cups water

Directions

1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Black Bean Soft Tacos

from allrecipes.com

serves 8

Ingredients

• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon canola oil
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes
• 1 (4 ounce) can chopped green chilies
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 8 (6 inch) flour tortillas, warmed
• 1/2 cup shredded reduced-fat Cheddar cheese
• 1 large ripe avocado, peeled and sliced

Directions

1. In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the beans, tomatoes, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until mixture begins to thicken. Spoon about 1/2 cup off center on each tortilla; sprinkle with cheese. Fold one side of tortilla over filling. Garnish with avocado.

Nutritional Analysis: One taco equals 279 calories, 8 g fat (2 g saturated fat), 5 mg cholesterol, 828 mg sodium, 40 g carbohydrate, 11 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.

Simple Country Ribs

from allrecipes.com

serves 4

Ingredients:

• 2.5 lbs park spareribs
• 2 (18oz) bottles barbecue sauce
• 1 onion, quartered
• 1 tsp salt
• 1/2 tsp ground black pepper

 

1. Place spareribs in a large stockpot with bbq sauce, onion, salt & peppper, Pour in enough water to cover. Bring to a low boil & cook approximately 40 min.
2. Preheat grill for high heat.
3. Lightly oil grate. Remove spareribs from the stock pot & place on prepared grill. Use the bbq sauce in the saucepan to baste robs while cooking. Grill ribs, basting and turning frequently, for 20 min or until nicely browned.

Almond Crusted Tilapia

from Good Housekeeping Sept 08

serves 4

This is probably our family favorite right now. It’s fish plus a side in this recipe. The girls love helping press the almonds on and they eat it up! We never have leftovers.

Ingredients:

• 2 lemons (or 1 if you don’t serve lemon wedges)
• 2 Tbsp olive oil
• 4 tilapia filets (6oz each)
• 1/4 cup sliced natural almonds
• 1 sm onion, chopped
• 1 bag (12oz) trimmed fresh green beans
• 1 pkg (10oz) sliced white mushrooms
• 2 Tbsp water

1. Preheat oven to 425 degrees F. From 1 lemon, grate 1 tsp peel and squeeze 3 tbsp juice; cut 2nd lemon into wedges. In cup, mix lemon peel & 1 tbsp juice, 1 tbsp oil, 1/4 tsp salt & 1/8 tsp coarsely ground black pepper.
2. Spray 13” by 9” glass baking dish with nonstick spray; place tilapia, dark side down, in dish. Drizzle tilapia with lemon mixture; top with almonds, pressing them on. Bake 15 min or until tilapia turns opaque.
3. Meanwhile, in 12-in skillet, heat remaining 1 tbsp oil on med-high heat 1 min. Add onion & cook 5 to 6 min or until golden, stirring occasionally. Stir in green beans, mushrooms, water, 1/4 tsp salt, & 1/8 tsp coarsely ground black pepper. Cook about 6 min or until most of liquid evaporates and green beans are tender-crisp. Toss with remaining 2 tbsp lemon juice. Serve bean mixture & lemon wedges with tilapia.

Each serving: about 315 cal, 33g protein, 15g carb, 15g fat (1g sat), 5g fiber, 0mg chol, 380 mg sodium

Simply Delicious Pork

from Crock Pot Best Loved Slow Cooker Recipes p.143

makes 6 servings

Ingredients:

• 1.5 lbs boneless pork loin, cut into 6 pieces or 6 boneless pork loin chops
• 4 med Golden Delicious apples, sliced
• 3 tablespoons packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

1. Place pork in Crock-pot slow cooker. Cover with apples.
2. Combine brown sugar, cinnamon, & salt in small bowl, sprinkle over apples. Cover; cook on Low 6 to 8 hours.

Festive Fusilli

from Good Housekeeping

serves 4

Ingredients:

• 12 oz fusilli or rotini pasta
• bag (12oz) broccoli florets
• 1 pt grape tomatoes
• 2 large garlic cloves, peeled & smashed with side of chef’s knife
• 1 Tbsp olive oil
• 1/4c grated Pecorino Romano cheese

1. Preheat over to 450 degrees F. Heat large covered saucepot of salted water to boiling on high. Add pasta & cook as label directs, adding broccoli when 3 min of cooking time remain.
2. Meanwhile, in bowl, toss tomatoes with garlic, oil & 1/4 tsp salt. Spread tomato mixture in 15 1/2” by 10 1/2” jelly roll pan, & roast 15 min or until tomatoes wrinkle & begin to burst, stirring halfway through cooking time.
3. Reserve 1/2 cup pasta cooking water; drain pasta & broccoli. Add reserved pasta cooking water to jelly roll pan, stirring to scrape up any browned bits. Return pasta & broccoli to saucepot; stir in tomato mixture, Romano, 1/2 tsp salt, & 1/4 tsp freshly ground black pepper.

Sausage Pepper Kabobs

from Good Housekeeping July 2010

Ingredients:

• 12 (12in) metal or bamboo skewers
• 1/4 cup olive oil
• 2 cloves garlic, crushed with press
• 1/2 tsp dried oregano
• salt & pepper
• 2 large onions (8 to 10 ounces each)
• 2 medium purple or green peppers
• 3 medium red peppers (4 to 6 oz each)
• 2lbs fully cooked kielbasa

1. If using bamboo skewers, soak skewers in cold water at least 30 minutes to prevent burning. Prepare outdoor grill for covered direct grilling on medium.

2. In a small bowl, combine oil, garlic, oregano, 1/8 tsp salt & 1/8 tsp paper. Let stand while you cut onions, peppers and sausages into 1 in chunks.

3. Thread peppers, 2 at a time & alternating with onion & sausage, onto skewers. Brush skewers with oil mixture.

4. Place on hot grill grate; cover & cook 10 to 12 minutes or until browned, turning occasionally. Place on platter to serve.

*you can cut the vegetables and sausage & thread them on skewers the day before serving. Place on a large platter cover & refrigerate.

Makes 12 servings. Each serving 325 cal, 12g protein, 10g carb, 27g total fat (9g sat), 2g fiber, 51mg cholesterol, 745mg sodium

Pork Chops with Carolina Rub Recipe

from myrecipes.com

serves 4

Ingredients

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon sugar
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 4 (4oz) center-cut pork loin chops
• 1/4 cup barbecue sauce

1. Prepare grill.
2. Combine first 7 ingredients in a small bowl. Rub pork with spice mixture; let stand 10 minutes.
3. Place pork on grill rack coated with cooking spray. Grill 4 minutes. Turn pork; grill 2 min. Brush each chop with 1 tbsp. cause and grill 2 min or until desired degree of doneness.

Easy. Flavorful. One of our favorites.

Mediterranean Chicken Wrap

from Sabra Hummus top- serves 1

Ingredients:

• 1/2 boneless chicken breast
• 1/2 cup Italian dressing
• 1 wrap
• 3 tablespoons hummus
• 2 romaine lettuce leaves
• 2 large tomato slices

1. Marinate chicken in Italian dressing. Grill chicken thoroughly.
2. Cut chicken into thin slices
3. Spread hummus on wrap
4. Place lettuce, tomato slices and sliced chicken on top of hummus
5. Roll wrap

Nice light dinner.

Broccoli and Pesto Tagliatelle

From Jamie Oliver

This is some yummy pasta. Serves 4-6

Ingredients:

• 1 medium potato
• 1 head of broccoli
• a large bunch of fresh basil
• sea salt
• 1 pound dried tagliatelle (aka fettuccine) 
• 1/4 cup green pesto
• 3 ounces Parmesan cheese

To prepare: Wash & peel potato & cut it into very thin shavings using peeler. Slice end off broccoli stalk. Cut little florets off the head & put them to one side. Halve the thick stalk lengthways, then slice thinly. Pick the basil leaves & discard the stalks.

To Cook: Bring a large pan of salted water to a boil. Add the tagliatelle & broccoli stalks & cook according to package instructions. Two minutes before tagliatelle is cooked, add the broccoli florets & potato slices. Drain everything in a colander over a large bowl, reserving some of the cooking water and return to the pan. Roughly chop half your basil leaves & add to the pan with the pesto and half the Parmesan. Give it all a good stir and if the sauce is too thick for you, add a splash of cooking water to thin it out a bit.

To Serve: Divide pasta between serving bowls. Sprinkle over the rest of the Parmesan & the remaining basil leaves. Serve with a lovely bowl of salad.

Chicken, Corn and Black Bean Soup

I got this Rachael Ray recipe via Megan Larkins. We like this one because its hearty without being heavy. It has a lot of flavor without being spicy.

Ingredients:

2 tbsp veg oil

2 lbs chicken tenders, cut into bite-sized pieces

salt & freshly ground black pepper

1 tbsp ground cumin

1 1/2 tbsp ground coriander

1 chipotle chili pepper in adobo sauce (chopped) (I usually don't put this in- I did last time and couldn't tell a difference in taste)

1 large onion, chopped

4 ears fresh corn, kernels cut from the cob

1 red bell pepper, cored, seeded & chopped

3 tbsp all-purpose flour

1 quart chicken stock or broth

1 15oz can black beans, drained & rinsed

juice of 1 lime

1/4 cup fresh cilantro leaves, chopped

Heat a large soup pot over med-high heat with the veg oil. Add the chicken & season with salt, pepper, cumin, coriander, and chipotle chili pepper. Cook the chicken until lightly browned, about 3 to 4 min. Add the onions, corn kernels, and red bell peppers. Cook, stirring frequently, for about 3 minutes. Dust the chicken and veggies with the flour, stir & continue to cook for 2 minutes. Turn the heat up to high and add the chicken stock. Bring the stew up to a simmer & then add the black beans. Simmer the stew for 15 min. Add the lime juice and cilantro & stir to combine.

Three-Bean Turkey Chili

from Best-Loved Slow Cooker Recipes p72

makes 6-8 servings

Ingredients:

1 pound lean ground turkey

1 small onion, chopped

1 can (28 oz) diced tomatoes, undrained

1 can (15 oz) chickpeas, rinsed and drained

1 can (15oz) kidney beans, rinsed and drained

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

1 can (8oz) tomato sauce

1 can (4 oz) diced mild green chilies

1 to 2 tablespoons chili powder

1. Cook & stir turkey and onion in medium nonstick skillet over medium-high hear until turkey is no longer pink. Drain and discard fat. Transfer to slow cooker.

2. Add remaining ingredients; mix well. Cover; cook on HIGH 6 to 8 hours.