Priss-tine Cuisines

Blackbean and Tortilla Bake

2010-11-23T07:43:00.000-08:00

(Servings 6)

Ingredients:

* 3 garlic cloves, minced
* 1/2 cup chopped onion
* 1 cup chopped fresh tomato or fire roasted tomatoes from a can
* 1/2 cup chopped green onion
* 1 teaspoon chili powder
* 3 tablespoons cumin powder
* 1 (8 ounce) can tomato sauce
* 2 (16 ounce) can black beans, rinsed and drained
* 1 (8 ounce) can Mexican corn
* chopped cilantro
* salt and pepper
* 12 soft corn tortillas
* 12 oz ounces low-fat shredded cheddar cheese, shredded (sometimes I use a little more)

Directions:

Prep Time: 5 mins

Total Time: 35-40 mins

1. 1 Preheat oven to 350* F.
2. 2 Spray a large skillet with cooking spray.
3. 3 Add garlic, onions, tomato, green onion, cumin, and chili powder.
4. 4 Cook on medium heat until onion is tender.
5. 5 Add tomato sauce and cook 5 minutes more.
6. 6 Stir in beans, cilantro, salt and pepper.
7. 7 Spray a 9 inch square baking dish with cooking spray.
8. 8 Layer 4 tortillas, 1/3 cheese, and 1/3 of the bean mixture; repeat 2 more times.
9. 10 Bake 20 minutes, covered, then 10-15 minutes uncovered or until bubbly.

Vegetarian "Meat"balls

2009-10-12T12:12:00.000-07:00

Ingredients

* 4 eggs, slightly beaten
* 1/2 (1 1/4 ounce) envelope Lipton Onion Soup Mix
* 2 cups grated cheddar cheese
* 3/4 cup chopped walnuts (ground up fine or u will have a crunchy texture)
* 1 cup dry Italian style breadcrumbs
* 2 (1 1/4 ounce) envelopes vegetarian broth or vegetable bouillon cubes
* 1/4 small onion finely chopped

Directions

1. Mix ingredients together in order.
2. Refrigerate for 30 minutes.
3. Form into 1-1/4 inch balls and place on baking sheet sprayed with Pam.
4. Bake in 400 degree oven until brown, about 20 minutes. (Turn frequently, will brown fast)
5. (May be frozen now.) Place meatballs in casserole and cover with 2-3 cups boiling water and 2 vegetable bouillon cubes or envelopes vegetarian brown broth.
6. Meatballs should be within 1/2 inch of being covered with liquid.
7. Bake, covered, at 350 degrees for 1 hour (1-1/2 hrs if meatballs are frozen).

Another way to prepare them: After step 4, I like to saute garlic and green peppers along with the "meat"balls in olive oil and then add my favorite spaghetti sauce and top over pasta, yum!

or

Place in crockpot after step 4 and add your own sauce (sweet and sour,etc.) and cook for 1 hr. Longer if frozen.

Enjoy :)

Black Bean Chili

2009-06-24T17:27:00.000-07:00

INGREDIENTS:

* 1 tablespoon vegetable oil
* 1 onion, diced
* 1 small green pepper, diced
* 3 cloves garlic, minced
* 1/2 package of veggie"meat" crumbles
* 3 (15 ounce) cans black beans, undrained
* 1 (14.5 ounce) can crushed tomatoes or Rotel
* 1 1/2 tablespoons chili powder
* 1 teaspoon dried oregano
* 1 tablespoon dried basil leaves
* 1 heaping tablespoon red wine vinegar
* 1 tablespoon of cumin

DIRECTIONS:

1. Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add crumbles and cook, stirring, until brown. Stir in beans, tomatoes, chili powder, oregano, basil, cumin and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.

TIPS: Place in crock pot on simmer for several hours. Serves with warm cornbread, mmm. And don't forget to top with sour cream, green onions and cheese : )

Vegan Bean Taco Filling

2009-06-24T17:15:00.000-07:00

INGREDIENTS:

* 1 tablespoon olive oil
* 1 onion, diced
* 2 cloves garlic, minced
* 1 bell pepper, chopped
* 2 (14.5 ounce) cans black beans, rinsed, drained, and mashed
* 2 tablespoons yellow cornmeal
* 1 1/2 tablespoons cumin
* 1 teaspoon paprika
* 1 teaspoon cayenne pepper
* 1 teaspoon chili powder
* 1 cup salsa

DIRECTIONS

1. Heat olive oil in a medium skillet over medium heat. Stir in onion, garlic, and bell pepper; cook until tender. Stir in mashed beans. Add the cornmeal. Mix in cumin, paprika, cayenne, chili powder, and salsa. Cover, and cook 5 minutes.

Spinach and Cheese Calzones

2009-06-05T16:35:00.000-07:00

Ingredients:

1 teaspoon olive oil
1 small onion, chopped
1 clove garlic, minced
3 cups coarse chopped fresh spinach
1 cup lowfat ricotta cheese
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 egg yolk
1/2 cup crumbled feta cheese (2 oz)
1/2 cup of mozzarella
1 tablespoon yellow cornmeal
1 recipe pizza dough or 1 tube refrigerated pizza dough
1 cup bottled marinara sauce (optional)

Directions:

Heat oil in large skillet and cook the onion, covered, over medium-low heat, stirring until softened, about 5 minutes. Stir in the garlic and cook, uncovered, for 1 minute. Stir in the spinach and cook, stirring until the spinach is wilted, about 2 minutes.

Transfer the vegetables to a mixing bowl and stir in the ricotta,nutmeg, salt and cayenne. Then stir in the egg yolk, mozzarella and feta until blended. The filling can be made several hours ahead and refrigerated. (Return to room temperature before using.)

Preheat the oven to 375ºF. Sprinkle a large baking sheet with the cornmeal.

On a flat surface, roll or pat the pizza dough to a rough 12 or 14 inch square. Use a sharp knife or pizza wheel to cut the dough into 4 equal squares. Divide the filling among the dough squares, spooning it onto one diagonal half of each square and leaving about a 1/2" margin all around. Fold the top over to make a triangle and seal the edges by pressing with the tines of a fork. Use a small knife to make three slashes in the top of each calzone to allow steam to escape.

Place the calzone on prepared baking sheet and bake until a rich golden brown, 25-30 minutes. Serve warm with heated marinara sauce for dipping, if desired.

Serves 4.

"Turkey" wraps

2009-06-05T16:14:00.000-07:00

Ingredients:

* Whole wheat taco shells
* "Turkey" (sliced deli style)
* Sliced Provolone cheese
* Romaine lettuce
* Thinly sliced tomato
* Thinly sliced onions
* Ranch dressing (or cream cheese, reduced-fat mayo etc.)

Directions:

Lay your tortilla flat and spread a thin layer of ranch dressing on. Add "turkey", Provolone, lettuce, tomato and onions. Roll up and slice in half at an angle. Enjoy : )

Grandma's Cheesy Potatoes

2009-06-05T15:54:00.000-07:00

Ingredients:

2 lb. frozen, cubed hash browns
1/4 cup chopped onions
1/4 cup butter
1 can cream soup (cream of mushroom, celery, potato, etc.)
1 cup low fat sour cream
1 cup 2% milk
2 cups of shredded cheddar cheese
1 tsp. salt
1/2 tsp. pepper

Topping:
1 cup crushed cornflakes
5 tablespoons melted butter

Directions:

Mix all ingredients (minus the melted butter and corn flakes) and place in a baking dish. Top with the crushed corn flakes and drizzle melted butter all over top. Bake at 400 degrees for 45-60 minutes or until bubbly!

Mexican bean Salad

2009-06-05T15:52:00.000-07:00

INGREDIENTS:

* 1 (15 ounce) can black beans, rinsed and drained
* 1 (15 ounce) can kidney beans, drained
* 1 (15 ounce) can cannellini beans, drained and rinsed
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 1 (10 ounce) package frozen corn kernels
* 1 red onion, chopped
* 1/2 cup olive oil
* 1/2 cup red wine vinegar
* 2 tablespoons fresh lime juice
* 1 tablespoon lemon juice
* 2 tablespoons white sugar
* 1 tablespoon salt
* 1 clove crushed garlic
* 1/4 cup chopped fresh cilantro
* 1/2 tablespoon ground cumin
* 1/2 tablespoon ground black pepper
* 1 dash hot pepper sauce
* 1/2 teaspoon chili powder

Directions:

1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Red, White and Bean Minestrone

2009-06-05T15:43:00.000-07:00

INGREDIENTS:

* 1 tablespoon extra virgin olive oil
* 2 tablespoons tomato paste
* 1 cup chopped onion
* 1 cup chopped celery
* 2 tablespoons minced garlic
* 1 cup chopped carrots
* 1 teaspoon dried oregano
* 1 (16 ounce) can chopped canned tomatoes
* 5 cups vegetable stock
* 1 (15.5 ounce) can Cannellini Beans, with liquid
* 1/2 (16 ounce) can Red Kidney Beans, drained
* 2 cups zucchini cut into 1/2-inch pieces
* 2 cups baby spinach
* 1 1/2 cups cooked bowtie pasta
* 2 tablespoons pre-packaged pesto
* 2 tablespoons fresh grated Parmesan cheese

DIRECTIONS

1. Heat olive oil over medium heat in a medium sauté pan.
2. Add tomato paste, cook for 5 minutes.
3. Add onions, celery, garlic, carrots and oregano. Cook until garlic is aromatic, approximately 5 minutes.
4. Pour into a 4-quart slow cooker. Add tomatoes and vegetable stock.
5. Cook on low setting for 6 to 7 hours or until the vegetables are tender.
6. Stir in beans, zucchini, spinach and cooked pasta. Cook on high setting for 8 minutes or until beans and pasta are warmed through and spinach has wilted.
7. To Serve: Pour the soup into a bowl. Top with a little pesto and fresh grated Parmesan cheese.

Black Beans a la Olla

2009-06-05T15:39:00.000-07:00

INGREDIENTS:

* 2 tablespoons olive oil
* 2 large onions, diced
* 6 cloves garlic, chopped
* 1 (19 ounce) can black beans, rinsed and drained
* 1 (16 ounce) can tomato sauce
* 2 tomatoes, diced
* 2 teaspoons ground cumin
* 1/2 teaspoon cayenne pepper
* 1/2 cup chopped fresh cilantro
* 1/2 cup chopped green onions
* 1/4 cup chopped fresh cilantro

DIRECTIONS

1. Heat the olive oil in a large pot over medium-high heat; cook the onions and garlic in the oil until the onions are translucent, 5 to 7 minutes. Stir in the black beans, tomato sauce, diced tomatoes, cumin, and cayenne pepper; reduce heat to medium-low and simmer 10 minutes. Add 1/4 cup cilantro and simmer another 2 minutes. Stir in the green onions and remove from heat. Garnish with 1/4 cup cilantro.

Serve over rice : )

Quick Black Bean and Salsa Soup

2009-04-02T00:35:00.000-07:00

INGREDIENTS:

* 2 (15 ounce) cans black beans, drained and rinsed
* 1 1/2 cups vegetable broth
* 1 cup chunky salsa
* 1 teaspoon ground cumin
* 4 tablespoons sour cream
* 2 tablespoons thinly sliced green onion

DIRECTIONS:

1. In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
2. Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
3. Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

Note: Leave small amount of beans out of blender and mash and add to pot to give some texture.

Mama's Broiled Tomato Sammie

2009-04-02T00:31:00.000-07:00

INGREDIENTS:

* 2 tablespoons olive oil
* 2 tablespoons balsamic vinegar
* 4 ripe tomatoes, sliced
* 3 tablespoons mayonnaise
* 1/2 teaspoon dried parsley
* 1/4 teaspoon dried oregano
* 1/4 teaspoon black pepper
* 3 tablespoons grated Parmesan cheese, divided
* 4 slices bread, lightly toasted

DIRECTIONS:

1. Preheat oven to broil.
2. In a shallow bowl, whisk together the olive oil and vinegar. Marinate the tomatoes in the mixture, stirring occasionally.
3. Meanwhile, in a small bowl, combine mayonnaise, parsley, oregano, black pepper and 4 teaspoons Parmesan cheese. Spread mixture on each slice of toasted bread. Place marinated tomatoes on 2 slices and sprinkle with remaining Parmesan cheese.
4. Place on a baking sheet and broil for 5 minutes, or until cheese turns golden brown. Serve immediately, open faced or closed.

Veggie Muffin Sammies

2009-04-02T00:29:00.000-07:00

INGREDIENTS:

* 4 English muffins, split and toasted or whole wheat pita
* 1 avocado, mashed
* 1 cup alfalfa sprouts
* 1 small tomato, chopped
* 1 small sweet onion, chopped
* 4 tablespoons Ranch-style salad dressing
* 4 tablespoons toasted sesame seeds
* 1 cup shredded smoked Cheddar cheese

DIRECTIONS:

1. Preheat oven to broil.
2. Place each muffin open-faced on a cookie sheet. Spread each half with mashed avocado; place halves close together. Distributing ingredients evenly, cover each half with sprouts, tomatoes, onion, dressing, sesame seeds and cheese.
3. Place under broiler for about 5 minutes, or until cheese is melted and bubbly.

Optional: Black olives

The Best Veggie Sammie

2009-04-02T00:24:00.000-07:00

INGREDIENTS:

* 2 thick slices whole wheat bread
* 2 tablespoons cream cheese, softened
* 6 slices cucumber
* 2 tablespoons alfalfa sprouts
* 1 teaspoon olive oil
* 1 teaspoon red wine vinegar
* 1 tomato, sliced
* 1 leaf lettuce
* 1 ounce pepperoncini, sliced
* 1/2 avocado, mashed

DIRECTIONS:

1. Spread each slice of bread with 1 tablespoon cream cheese. On one slice of bread, arrange cucumber slices in a single layer. Cover with sprouts, then sprinkle with oil and vinegar. Layer tomato slices, lettuce, and pepperoncini. Spread other slice of bread with mashed avocado. Close sandwich and serve immediately.

California Grilled Veggie Sammie

2009-04-02T00:21:00.000-07:00

INGREDIENTS:

* 1/4 cup mayonnaise
* 3 cloves garlic, minced
* 1 tablespoon lemon juice
* 1/8 cup olive oil
* 1 cup sliced red bell peppers
* 1 small zucchini, sliced
* 1 red onion, sliced
* 1 small yellow squash, sliced
* 2 (4-x6-inch) focaccia bread pieces, split horizontally
* 1/2 cup crumbled feta cheese

DIRECTIONS

1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2. Preheat the grill for high heat.
3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Greek-Style Veggie Burgers

2009-04-02T00:08:00.000-07:00

Ingredients:

1/4 cup plain lowfat yogurt
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano leaves, crushed
1 tablespoons sliced pitted ripe olives
1 tablespoon crumbled feta cheese
Freshly ground black pepper
2 meatless burger patties (about 2 1/2 oz. each)
4 tomato slices (about 1/4" thick each)
Sliced red onion
4 pitas

Directions:

MIX yogurt, cumin and oregano. Stir in olives and cheese and season to taste with black pepper. Or buy the Gyro cucumber sauce already made! I actually prefer doing this! You can pick it up at Sprouts.

COOK patties according to package directions in a little oil and garlic. (I like to season mine with seasoned salt, adobo and Worcestershire sauce) Slice the patties into strips when cooked.

DIVIDE tomatoes, patties and yogurt mixture in a pita. Top with red onion.

TIP: For extra flavor, use Kalamata olives instead of ripe olives.

Vegan Banana Bread

2009-03-13T15:43:00.000-07:00

Equipment:
8 x 4 bread pan

Ingredients
1/2 cup brown sugar
1/2 cups white sugar
1/2 cup margarine, at room temp
3 very ripe bananas, mashed well
2 cups flour
1/2 teaspoon baking soda
1/4 cup vanilla soy milk, mixed with 1 teaspoon apple cider vinegar
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon salt

Directions
Preheat oven to 350 F. Spray a 8x4 bread pan with non stick cooking spray, or lightly coat with margarine.

Sift together flour, baking soda, salt and spices.

Cream together the margarine and sugars. Add bananas, soy milk and vanilla.

Add the wet ingredients to the dry. Mix well. Pour batter into pan. Bake for an hour to an hour 10 minutes.

Baked French Toast Casserole

2009-03-13T15:41:00.000-07:00

Ingredients:

* 1 loaf French bread (13 to 16 ounces)
* 8 large eggs
* 2 cups half-and-half
* 1 cup milk
* 2 tablespoons granulated sugar
* 1 teaspoon vanilla extract
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* Dash salt
* Praline Topping, recipe follows
* Maple syrup

Directions:

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:

* 1/2 pound (2 sticks) butter
* 1 cup packed light brown sugar
* 1 cup chopped pecans
* 2 tablespoons light corn syrup
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Monkey Bread

2009-03-04T17:47:00.000-08:00

4 cans of the small refrigerator biscuits (about 40, not layered)
1 1/2 tablespoons cinnamon
1/2 cup butter
1 cup white sugar
1 cup brown sugar, packed
1/2 cup pecans, raisins and/or coconut, if desired

Cut each biscuit into 4 pieces. Pour sugar and cinnamon into a plastic bag and mix.
Add biscuit pieces, several at a time; shake to coat well.

Place pieces in a buttered tube or Bundt pan until all are used.

Sprinkle layers with nuts, raisins or coconut.

Bring brown sugar and butter to a boil in saucepan. Cool 10 minutes, then pour over tp of biscuits.

Bake at 350F for 45 minutes. Allow to cool 15 minutes before removing from pan. Turn upside down to serve.

Grilled Tilapia with Mango Salad

2009-02-12T13:08:00.001-08:00

Don't let the list of ingredients fool you. This is super easy, and gets rave reviews whenever I serve it. The salsa can be made the day ahead to save time. Strawberries can be substituted for the mango if you prefer - both are excellent! Combine leftover salsa with some drained black beans the next day for lunch.

INGREDIENTS:

* 1/3 cup extra-virgin olive oil
* 1 tablespoon lemon juice
* 1 tablespoon minced fresh parsley
* 1 clove garlic, minced
* 1 teaspoon dried basil
* 1 teaspoon ground black pepper
* 1/2 teaspoon salt
* 2 (6 ounce) tilapia fillets
*
* 1 large ripe mango, peeled, pitted and diced
* 1/2 red bell pepper, diced
* 2 tablespoons minced red onion
* 1 tablespoon chopped fresh cilantro
* 1 jalapeno pepper, seeded and minced
* 2 tablespoons lime juice
* 1 tablespoon lemon juice
* salt and pepper to taste

DIRECTIONS:

1. Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
2. Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
3. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
4. Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

TIP: George Foreman grill would work just great too!

Salmon Potato Patties

2009-02-12T12:43:00.000-08:00

INGREDIENTS:

* 1 (14.75 ounce) can salmon, drained (remove bones)
* 2 eggs, beaten
* 1/4 cup garlic and herb seasoned dry bread crumbs
* 1/4 cup dry potato flakes or frozen hash browns thawed
* 1 small red onion or a couple of green onions chopped
* 1 clove garlic, minced
* 1/4 teaspoon dried dill weed
* 1/4 teaspoon celery salt
* salt and pepper to taste
* 2 tablespoons olive oil

DIRECTIONS

1. In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.
2. Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.

TIPS: Goes great dipped in a cucumber sauce. Or you can make them into burgers and place them on a onion bun. Some people like to eat them on top of a salad. These hold up well on the grill too! : )

Bean and cheese burros

2009-02-06T14:30:00.000-08:00

INGREDIENTS:

Whole wheat tortillas
Refried beans (If you need a homemade recipe, check out my pinto beans and mash them, otherwise canned will do just fine)
Cheese of your choice
Chopped onions
Olive oil
Taco sauce

DIRECTIONS:

Heat olive oil in pan, add chopped onions and cook until translucent. Add beans and cheese and cook until heated. Warm tortillas up in microwave. Lay your mixture in the tortilla, add your favorite taco sauce and roll it up and enjoy! Easy peasy : )

Optional: Add chopped tomatoes or some sour cream.

Taco Salad

2009-02-04T16:36:00.000-08:00

INGREDIENTS:

Taco salad shells
Brown rice
Beans of your choice (Refried, black beans, kidneys)
Taco seasonings
Sazon (from Adobo)
1/2 vegetable bouillon cube
Shredded lettuce
Shredded cheese
Chopped green peppers (finely)
Chopped yellow onions (finely)
Chopped tomatoes
Low fat sour cream
Avocado
Olives
Cilantro
Lime juice
Olive oil
Crushed garlic

DIRECTIONS:

Cook taco salad shells according to it's directions. Heat a couple tablespoons of olive oil and saute the finely chopped onions, green peppers and garlic. Then add your water along with the Sazon and bouillon cube. When the water boils add your rice, reduce to simmer, cover and cook for the time recommended. Heat beans up and add your taco seasoning to it. Chop all your veggies. Add lime juice and cilantro to your chopped avocado. Assemble taco salad to your liking. Enjoy!

TIPS: You can use veggie crumbles instead of rice, just add your taco seasoning to that instead. When cooking rice do not stir it to prevent it from sticking!

Easy Low-fat Pumpkin muffins

2009-02-03T18:09:00.000-08:00

INGREDIENTS:

* 1 (18.25 ounce) package spice cake mix (or any flavor will do)
* 1 (15 ounce) can pumpkin puree
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
2. In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.

NOTE: Some people like to add water to make it into more of a batter consistency, but either way is fine. You don't have to add the spices, but it adds a nice touch. : )

Have it your way pizza

2009-01-29T21:45:00.000-08:00

These are fast, easy and cheap. I love how everyone can make it their way.

INGREDIENTS:

* Whole wheat pitas
* Mozzarella cheese (or cheese of your choice)
* Pizza sauce of your choice
* Toppings of your choice
* Canola oil
* Garlic salt
* Oregano
* Basil

DIRECTIONS:

Pre-heat oven to 425 degrees. Drizzle some oil on your baking pan and sprinkle garlic powder on top. Lay down as many pitas as you need. Spoon a good amount of pizza sauce on the pita. Add your toppings and cheese. Sprinkle on oregano and basil. Bake for approximately 10 minutes. Voila! Enjoy. : )

TIPS: Check your local dollar store for pitas to cut down on cost. And don't forget that you can make white pizza's too, yum!

Pinto Beans

2009-01-28T17:00:00.000-08:00

INGREDIENTS:

* pinto beans (dry 16oz.)
* chopped tomato
* chopped large onion
* chopped green pepper
* chopped seedless jalapenos (as much as you like)
* cilantro sprigs (a good handful)
* 1 packet of Sazon (from Goya)
* 1 bouillon vegetable cube
* 2-3 cloves of crushed garlic
* salt
* pepper

DIRECTIONS:

Soak beans over night or for a couple hours before cooking to make the cooking time faster and to do a cleansing of beans. Add 3-4 quarts of water to a dutch pan and add the drained beans. Add cilantro, sliced onion, sliced green peppers, sliced jalapenos, crushed garlic, sazon, bouillon cube, salt and pepper. Cook on high for 4 hours or until tender, stirring every hour or so.

For extra flavoring if you have the time. Get out your blender and take half of the tomato, onion, green pepper and garlic and puree it (pre-cooked) in the blender to make it into a paste and add that to the pan for the flavor to incorporate better.

Very tasty and great with cornbread and cabbage. A meal in itself! Check out my delicious cornbread under the Mexican label.

Cabbage Fat-Burning Soup

2009-01-28T08:50:00.000-08:00

INGREDIENTS:

* 2 large carrots, chopped
* 1 large onion, chopped
* 1 (16 ounce) cans whole peeled tomatoes, with liquid
* 1/2 large head of cabbage, chopped
* 1/2 (1 ounce) envelope dry onion soup mix
* 1/2 (15 ounce) can cut green beans, drained
* 1 quarts tomato juice
* 1 green bell peppers, diced
* 5 stalks celery, chopped
* 1/2 (14 ounce) can vegetable broth

DIRECTIONS:

1. Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.

You can add potatoes, if you need more of hearty meal, but know that it won't be as low-fat. : )

Broccoli Casserole

2009-01-28T08:34:00.000-08:00

INGREDIENTS:

* 2 heads fresh broccoli, chopped
* 3/4 cup shredded reduced fat cheddar cheese
* 1/2 (10.75 ounce) can condensed cream of mushroom or celery soup
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1-2 tablespoons of butter
* 1 cup crushed Ritz crackers
* 1/4 cup cup reduced fat milk or half and half

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a pot of lightly salted water to a boil. Cook broccoli in the boiling water for 2-3 minutes. Drain, and set aside.
3. In a saucepan over medium heat, mix the cheese, cream of mushroom soup,milk salt, and pepper. Stir until cheese is melted. Add the broccoli, stirring to coat. Transfer the mixture to a 9x13 inch baking dish.
4. In a separate saucepan, melt the butter over medium heat. Mix in the croutons, and sprinkle over the broccoli mixture.
5. Bake 30 minutes in the preheated oven, until the topping is browned and broccoli is tender.

Rosemary Corn Chowder

2009-01-28T08:16:00.000-08:00

INGREDIENTS:

* 2 cups chopped onions
* 1/2 cup diced carrots
* 1/2 cup diced celery
* 3 tablespoons butter or margarine, divided
* 7 1/2 cups fresh or frozen corn, divided
* 6 cups vegetable broth
* 1 tablespoon minced fresh rosemary
* 2 garlic cloves, minced
* 1/4 teaspoon cayenne pepper
* 1 medium sweet red pepper, chopped
* 1 cup half-and-half cream
* salt and pepper to taste

DIRECTIONS:

1. In a large saucepan, saute onions, carrots and celery in 2 tablespoons butter until tender. Add 3-1/2 cups corn, broth, rosemary, garlic and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Cool; process in batches in a blender or food processor until pureed. Return to the pan.
2. In a small skillet, saute red pepper in remaining butter until tender. add to corn mixture. Stir in cream and remaining corn; heat through, stirring occasionally. Season with salt and pepper.

Delicious Oatmeal Raspberry Bars

2009-01-28T08:00:00.000-08:00

INGREDIENTS:

* 1/2 cup packed light brown sugar
* 1 cup all-purpose flour
* 1/4 teaspoon baking soda
* 1/8 teaspoon salt
* 1 cup rolled oats
* 1/2 cup butter, softened
* 3/4 cup seedless raspberry jam

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
2. Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
3. Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

Avocado Tacos

2009-01-27T21:25:00.000-08:00

INGREDIENTS:

* 3 avocados - peeled, pitted, and mashed
* 1/2 cup of black beans
* 1/4 cup red onions, diced
* 1/4 teaspoon garlic salt
* 12 (6 inch) corn tortillas
* 1 bunch fresh cilantro leaves, finely chopped
* jalapeno pepper sauce, to taste
* chopped fresh tomatoes
* feta cheese
* lime

DIRECTIONS:

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a medium bowl, mix avocados,beans, onions, and garlic salt.
3. Arrange corn tortillas in a single layer on a large baking sheet, and place in the preheated oven 2 to 5 minutes, until heated through.
4. Spread tortillas with the avocado mixture. Garnish with cilantro, tomatoes and sprinkle with jalapeno pepper sauce and drizzle lime on top.

Vegetarian Tortilla Soup

2009-01-27T21:13:00.000-08:00

INGREDIENTS:

* 1 tablespoon vegetable oil
* 1/2 (1 pound) package frozen pepper and onion stir fry mix or make your own : )
* 1 clove garlic, minced
* 1 tablespoon and 1-1/2 teaspoons ground cumin
* 1/2 (28 ounce) can crushed tomatoes
* 1 can chopped green chile peppers, drained
* 2 (14 ounce) cans vegetable broth
* salt and pepper to taste
* 11 oz of frozen corn kernel corn (or 1/2 can)
* 6 ounces tortilla chips
* 1/2 cup shredded Cheddar cheese
* 1/2 avocado - peeled, pitted and diced
* cilantro

Optional: add drained and rinsed black beans

DIRECTIONS:

1. Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
2. Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese, avocado and cilantro.

Spanish rice

2009-01-22T13:26:00.001-08:00

INGREDIENTS:

* 2 tablespoons vegetable oil
* 1 cup uncooked white rice
* 1 onion, chopped
* 1/2 green bell pepper, chopped
* 2 cups water
* 1 (10 ounce) can diced tomatoes and green chiles
* 2 teaspoons chili powder, or to taste
* 1 teaspoon salt

DIRECTIONS:

1. Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
2. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Servings (4)

Spinach Enchiladas

2009-01-22T13:25:00.001-08:00

INGREDIENTS:

* 1 tablespoon butter
* 1/2 cup sliced green onions
* 2 cloves garlic, minced
* 1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
* 1 cup skim ricotta cheese
* 1/2 cup reduced fat sour cream
* 2 cups reduced fat shredded Monterey Jack cheese
* 10 (6 inch) corn tortillas
* 1 (19 ounce) can enchilada sauce

DIRECTIONS:

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
3. In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
4. Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

Servings (5)

Stuffed Apple Surprise

2009-01-22T12:45:00.000-08:00

Stuffed Apple Surprise

Ingredients

* Apple
* Peanut butter, cream cheese, or other spread
* Raisins, nuts, or chocolate chips

Directions

Scoop out the core from an apple. Stuff the center with peanut butter, cream cheese, or other spread. Top with raisins, nuts, or chocolate chips.

Hummus

2009-01-22T12:43:00.000-08:00

Serve up this nutritious treat with pita bread or cooked vegetables.

Ingredients:

* 2 cups canned garbanzo beans, drained
* 1/3 cup tahini
* 1/4 cup lemon juice
* 1 teaspoon salt
* 2 cloves garlic, halved
* 1 tablespoon olive oil
* 1 pinch paprika
* 1 teaspoon minced fresh parsley

Directions:

DIRECTIONS

1. Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
2. Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

Sunflower Treat

2009-01-22T12:42:00.000-08:00

Wholesome Sunflower Treat

Your child will have fun helping you assemble this wholesome snack.

1 treat

Ingredients:

* 1 rice cake
* peanut butter
* 1/2 teaspoon sunflower seeds or sesame seeds
* 6 baby carrots, sliced lengthwise
* 1 celery stalk
* 1 orange slice, halved

Directions:

1. Spread the peanut butter on the rice cake.
2. Sprinkle the sunflower or sesame seeds on top of the peanut butter.
3. Arrange the carrot slices like petals around the edge of the rice cake.
4. The celery stalk is the flower stem, and the orange slices are the leaves.

Fruit Salad and Dips

2009-01-22T12:41:00.000-08:00

Fruit Salad and Dip

Combine sliced strawberries, peaches, and apples with other bite-sized fruit to make a salad with a delicious yogurt dip.

2 Servings

Ingredients:

* For salad use a selection of the following fruits:
* blueberries
* strawberries, cut into small bites
* cantaloupe chunks
* raspberries
* peach slices
* apple slices
* grapes
* orange or tangerine slices
* For dip
* 2 cups plain or vanilla yogurt
* 1/4 cup orange juice
* honey
* cinnamon

Directions:

1. Choose fruits that are in season and wash, slice or chop, and combine in a bowl.
2. For about 2 1/2 cups of dip, combine plain or vanilla yogurt with orange juice. Add honey and cinnamon to taste — usually about 2 tablespoons of honey and 1 teaspoon of cinnamon. The dip can be made ahead of time.

Easy Frozen Yogurt Pops

2009-01-22T12:40:00.000-08:00

Easy Frozen Yogurt Pops

Chill out with a cool snack for your kids' sweet tooth.

8 ounces of yogurt makes 3-4 popsicles

Ingredients:

* Low-fat yogurt in your favorite flavors (custard or blended types of yogurt work best)
* Popsicle mold OR small paper cups and wooden sticks

Directions:

1. Fill the popsicle molds with yogurt. If you don't have molds, spoon the low-fat yogurt into paper cups and cover each cup with a piece of aluminum foil, crimping the edges.
2. Pierce the center of the aluminum foil lightly with a sharp knife and insert a wooden stick in each cup.
3. Freeze the molds or cups until solid.
4. Unmold or unpeel the paper cup from the frozen yogurt and enjoy!

Banana Smoothie

2009-01-22T12:39:00.000-08:00

Banana Smoothie

This liquid treat is healthy and delicious! For variety, try adding other fruits such as strawberries or blueberries.

2 servings

Ingredients:

* 1 cup crushed ice
* 1/2 cup nonfat vanilla yogurt
* 1 ripe banana
* 1 teaspoon lime or lemon juice

Directions:

1. In a blender, combine crushed ice, yogurt, banana, and juice.
2. Blend until smooth.
3. Serve with a straw.

Tips: This basic smoothie can be adapted to suit your child's taste by adding her favorite fruits.

Blueberry Coffee Cake

2009-01-18T15:29:00.000-08:00

This is so delicious and worth the time of baking it yourself!

Sour Cream-Blueberry Coffee Cake
from: Southern Living

½ cup butter, softened
½ cup granulated sugar
2 large eggs
1 (8 oz.) container sour cream
1 tsp. vanilla
2 tsp. grated lemon rind

1½ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt

1 pt. fresh or frozen blueberries (raspberries, blackberries, etc.)
½ cup chopped pecans
¼ cup granulated sugar
1 tsp. cinnamon

1 cup powdered sugar
4 tsp. milk

1. Beat butter at medium speed with an electric mixer for 2 minutes or until creamy. Gradually add ½ cup granulated sugar, beating 2 to 3 minutes. Add eggs, sour cream, vanilla and grated lemon rind, beating until smooth.

2. Combine flour, baking powder and salt. Gradually add to butter mixture, beating until blended. Pour batter into a lightly greased 9-inch spring form pan.

3. Combine berries, pecans, sugar and cinnamon. Sprinkle over batter.

4. Bake at 350 for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack for 10 to 15 minutes; remove from pan and cool on wire rack 10 minutes.

5. Whisk together powdered sugar and milk until smooth. Drizzle over cake.

NOTES: (Step 2) I don’t have a spring form pan – round cake pans work just fine.

(Step 3) I scoop out a handful of the cinnamon and sprinkle a layer of that first. Then I sprinkle the berries and pecans. It makes the cake look more even.

(Step 5) If I want extra lemon flavoring, I replace some (or all) of the milk with lemon juice.

Spinach Brownies

2009-01-07T15:23:00.000-08:00

"They look like brownies, but they're not sweet! Here's a wonderful way to have spinach. Two 10 ounce packages frozen spinach, cooked, may be substituted for fresh."

INGREDIENTS:

* 1 (10 ounce) package spinach, rinsed
* 1 cup wheat flour
* 1 teaspoon salt
* 1 teaspoon baking powder
* 2 cage free eggs
* 1 cup reduced fat milk milk
* 1/4 cup butter, melted
* 1 onion, chopped
* 1 (8 ounce) package reduced fat shredded mozzarella cheese or less to cut calories
* Olive oil

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2. Place spinach and onion in a medium saucepan with some oil. Sautee until spinach is limp, about 3 minutes. Remove from heat and set aside.
3. In a large bowl, mix flour, salt and baking powder. Stir in eggs, milk and butter. Mix in spinach, onion and mozzarella cheese.
4. Transfer the mixture to the prepared baking dish. Bake in the preheated oven 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool before serving.

Optional: Add sun dried tomatoes, yum!

Zucchini soup

2009-01-01T22:33:00.000-08:00

INGREDIENTS:

* 3 1/2 cups diced zucchini
* 1/2 cup chopped celery
* 1 cup diced carrots
* 1/2 cup diced onion
* 1/2 cup margarine
* 1 tablespoon all-purpose flour
* 1 3/4 cups milk
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 3/4 cups water
* 2 vegetable bouillon
* 1/2 cup sour cream

DIRECTIONS

1. In a large stock pot saute zucchini, celery, carrots and onion in margarine, until done (approximately 20 minutes).
2. In a small mixing bowl combine flour and milk. Mix until smooth and then add to stock pot.
3. Cook soup until thickened and then puree in a blender or food processor until smooth and creamy.
4. Pour pureed soup back into stock pot and add cream of mushroom soup, water, bouillon cubes and sour cream. If desired also add white wine. Simmer until heated through and then serve.

Pupusas de queso

2008-12-31T15:57:00.000-08:00

This is an El Salvadorian appetizer that is so good! It takes some practice to make the pupusas perfect, but well worth the try. : ) Serve with curtido on the side to make it authentic! (see below)

Ingredients:

2 cups of Masa
1 cup of water
1 cup of Queso cheese
(4 servings)

DIRECTIONS:

1. Stir the masa and water together in a mixing bowl until smooth; knead well. Cover bowl, and let the dough rest 5 to 10 minutes.
2. Shape the dough into eight, 2 inch diameter balls. On a lightly floured surface, roll out each ball into 6 inch diameter round. Sprinkle 1/4 cup queso fresco over each round. Place a second tortilla over the cheese, and pinch the edges together to seal in the cheese.
3. Heat ungreased skillet over medium-high heat. Place one tortilla into the skillet at a time, and cook until cheese melts and tortillas are lightly browned, about 2 minutes on each side.

Curtido (side for pupusas)

INGREDIENTS:

* 1/2 head green cabbage, cored and shredded
* 1 carrot, grated
* 1 quart boiling water
* 3 green onions, minced
* 1 cup distilled white vinegar
* 1/2 cup water
* 2 teaspoons dried oregano
(4 servings)

DIRECTIONS

1. Combine the cabbage and carrot in a large bowl and pour the boiling water over the mixture. Allow the mixture to steep for 5 minutes; drain well. Return the cabbage and carrots to the bowl. Mix in the green onion, vinegar, 1/2 cup of water, and oregano. Toss until all ingredients are combined. Chill for 20 minutes before serving.

Optional: Add refried beans

"Chicken" Bowls

2008-12-28T17:24:00.000-08:00

Ingredients:

Mashed potatoes
Sweet corn
Chik'n nuggets (Morning Star)
Brown gravy (Check under my Holiday section)
Low-fat shredded cheese

Directions:

Make homemade mashed taters or if your in a rush use instant, you don't get a gold star for making real ones :). Bake nuggets according to directions. Warm your gravy and corn up. Add mashed potatoes in a serving sized bowl, chop nuggets into bite sized pieces and mix into bowl. Mix in corn and gravy. Top with shredded cheese and drizzle barbecue sauce over top if desired. Morning star nuggets have 40 percent less fat than your regular chicken nuggets!

Artichoke and Spinach Lasagna

2008-12-14T09:46:00.000-08:00

INGREDIENTS:

* cooking spray
* 9 uncooked lasagna noodles
* 1 onion, chopped
* 4 cloves garlic, chopped
* 1 (14.5 ounce) can vegetable broth
* 1 tablespoon chopped fresh rosemary
* 1 (14 ounce) can marinated artichoke hearts, drained and chopped
* 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
* 1 (28 ounce) jar tomato pasta sauce
* 3 cups shredded mozzarella cheese, divided
* 1 (4 ounce) package herb and garlic feta, crumbled

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
3. Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
4. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
5. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

Vegetable Fried Rice and Cream Cheese Wontons

2008-12-11T17:51:00.000-08:00

Ingredients:

* green onions
* 3 large eggs
* 1 teaspoon salt
* Pepper to taste
* 4 tablespoons oil for stir-frying, or as needed
* 4 cups cold cooked brown rice
* 1 - 2 tablespoons light soy sauce or oyster sauce, as desired
* Add vegetables of your choice (I use carrots and peas)

Optional: Add a little sesame oil for flavor

Directions:

Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.

Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.

Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the vegetables and soy sauce or oyster sauce as desired.

Ingredients:

Wonton wrappers
Reduced Fat Cream cheese
Canola Oil

Directions:

Stuff small amount of cream cheese on wonton. Fold in half and seal edges with water. Heat oil in pan over medium heat. Add wontons and cook until golden brown. (Usually about 3-5 minutes)

Easy as pie! This is so much cheaper to do yourself. Not to mention it's yummo : ) Don't forget to dip them in sweet and sour sauce.

Stuffed Peppers my way : )

2008-12-01T14:55:00.000-08:00

(Makes approx. 2 servings)

INGREDIENTS:

* 1 cup water
* 1/2 cup uncooked Arborio rice
* 2 green bell peppers, halved and seeded
* 1 tablespoon olive oil
* 2 green onions, thinly sliced
* 1 teaspoon dried basil
* 1 teaspoon Italian seasoning
* 1 teaspoon salt
* 1 pinch ground black pepper
* 1 tomato, diced
* 1/2 cup crumbled feta cheese

DIRECTIONS:

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.
3. Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.
4. While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
5. Return to the oven for 5 minutes. Serve immediately.

Monterey Spaghetti Casserole

2008-11-22T21:18:00.000-08:00

Ingredients:

10 oz. cooked thin wheat spaghetti
3 cups reduced fat shredded Monterey Jack Cheese
1/2 cup reduced fat Parmesan cheese
1-1/2 cup low fat sour cream
1 10 oz. pkg. frozen spinach
1/2 tsp. garlic powder
1 large can French fried onion rings
2 eggs - lightly beaten
1/4 cup of 2 percent milk

Directions:

Thaw spinach and drain well. Break spaghetti into 2 inch pieces.
Butter a 9x13 pan. In a large bowl, combine egg, sour cream, milk,
cheeses & garlic powder.
Mix well. Add spinach and mix. Add spaghetti and mix. Finally,
coarsely crush 1/2 the can of Onion Rings and add. Pour into
pan and bake for 30 minutes in a 350 degree oven (covered).
Remove pan to add remaining onion rings. Return to
oven and bake for 5 more minutes (uncovered).
Yield: 4-5 servings.

Onion Strings

2008-11-22T20:53:00.000-08:00

Ingredients:

2 medium onions
2 cups of buttermilk
2 cups of flour
teaspoon of salt
teaspoon of pepper
1/4 to 1/2 teaspoon of cayenne pepper
1 to 2 quarts of canola oil

Directions:

Begin by peeling a large onion and slice it very thinly. So thin, that you can see the knife though the onion slice. Separate the onion rings and put them in a shallow dish. Add your 2 cups of buttermilk. (You can use regular milk and add a couple tablespoons of vinegar if you don't have buttermilk.) Make sure all the onions are touching the buttermilk.

Add your flour to a bowl and a teaspoon of salt. Add your black pepper. Add your cayenne pepper. Stir the flour mixture with a fork and set aside.

Add 1 to 2 quarts of oil to a pot. Heat the oil to 375 degrees. (It will take several minutes)

With tongs remove a handful of onions and dip them in the flour until well coated. Tap off the excess and put them in the oil. Untangle them and let them cook until brown and take the first batch out and repeat. (They cook pretty fast)

Cheryl's Nasty Nachos

2008-11-22T20:45:00.000-08:00

Ingredients:

1-2 cans of black beans, drained
1 package of taco seasoning
1 bag tortilla chips
1 can cream style corn
2 cups grated cheddar cheese
1 jar of salsa

Directions:

Preheat oven to 400.
(Mix beans with taco seasoning and follow directions on taco seasonings package)
In a greased casserole dish, layer in the order stated:
1/3 package of crushed chips (about 2 handfuls)
½ bean mixture
½ can cream style corn
1 cup cheddar cheese
½ jar of salsa (about 2/3 cup)

Repeat layers. Sprinkle remaining crushed chips over the top. Bake until heated through, about 30 minutes. Cover with foil if the chips start to brown too much.

It's not pretty, but it's good!

Pioneer Woman's Favorite Sandwich

2008-11-22T14:56:00.000-08:00

Ingredients:

Rye bread
Butter
Mayo
Red Onion
Whole Green Chilies
Sliced mild cheddar
Sliced Provolone
Dijon Mustard
Tomato

Directions:

First we are going to make the sauce. Mix 1 tablespoon of mayo with 1 tablespoon of Dijon mustard. Mix it together and spread on both pieces of the bread thinly.

Slice a ripe tomato. Thinly slice a red onion. Place two slices of tomatoes on one side of the bread and two slices of cheddar on the other. On top of the tomato place several slices of red onion followed by two pieces of Provolone.

Open your can of chilies. (Or roast your own) Now lay one or two slices on your Provolone. Now put both slices together carefully. :)

Spread a ridiculous amount of butter on both sides. Don't miss a centimeter. Meanwhile heat a skillet over low heat.. When hot, add the sandwich and cook for about 5 minutes on one side and 2-3 minutes on the other or until browned. Slice it in half and enjoy!

Zucchini Cakes

2008-11-22T14:44:00.000-08:00

Ingredients:

1 large zucchini
1 tablespoon of minced garlic
1/2 cup to 3/4 cups bread crumbs
1/2 cup of 4 cheese Italian blend (or Parmesan cheese)
2 eggs
Kosher Salt
Black pepper
Olive Oil

Directions:

Wash and cut the ends of one large zucchini. Shred it using the large holes of a cheese grater. Squeeze the zucchini in a large clean towel to remove as much of the liquid as possible.

Place shredded zucchini in medium bowl. Add garlic, bread crumbs,cheese (shredded) eggs, salt and pepper. Blend with a fork until combined.

Heat olive oil 1/4 of an inch deep in skillet to medium heat. When oil is hot enough, drop a glob of the zucchini batter in pan and flatten it. After about 2 minutes flip the cakes (should be golden brown) and cook on the other side until done. (2-3 minutes)

Basil Pesto Pizza

2008-11-21T19:52:00.000-08:00

Toppings:

* Ball of fresh Mozzarella sliced in thin chunks
* Pesto w/ Basil 7oz.
* 1-2 roma tomatoes sliced thin
* Red onion finely chopped (as much as you like)

Directions:

Use pre-made dough or make your own. Down below I gave my recipe.
Spray pizza pan with Pam. Roll out dough on pan. Spread pesto sauce all over the crust. Add Mozzarella followed by tomatoes and red onion. Bake at 425 degrees for 20 minutes or until browned. The Pam makes the crust crispy and so delicious!

Crust: (This recipe makes 3 crusts. I like to freeze what I don't use)

* 1 (.25 ounce) package active dry yeast
* 1 tablespoon white sugar
* 2 1/2 cups warm water (110 degrees F)
* 2 tablespoons olive oil
* 1 tablespoon salt
* 6 to 6 1/2 cups of whole wheat flour (start with six and add more if needed)

DIRECTIONS:

In a large mixing bowl, dissolve yeast and sugar in the warm water. Let sit until creamy; about 10 minutes.

Stir the olive oil and 4 cups of the flour into the yeast mixture. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume; about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into rounds. Cover the rounds and let them rest for about 10 minutes. I like to add flavoring to my crust. Whether it be a flavored oil, pureed garlic or Parmesan cheese. : )

Vegetarian Brown Gravy

2008-11-19T09:27:00.000-08:00

INGREDIENTS:

* 1 teaspoon yeast extract spread, e.g. Marmite/Vegemite
* 1 teaspoon onion powder
* 1 teaspoon salt
* 1 1/2 cups hot water
* 4 tablespoons butter
* 1/2 cup cold water
* 2 tablespoons cornstarch
* one vegetable bouillon cube

DIRECTIONS:

1. Melt butter and bouillon in a saucepan over medium heat. Stir in yeast extract spread, onion powder, and salt until smooth. Gradually whisk in 1 1/2 cups water so no lumps form. Bring to a boil. In a small cup, stir together 1/2 cup cold water and cornstarch. Stir the cornstarch mixture into the saucepan, and continue boiling until thickened. Cool slightly before serving.

Egg-in-a-basket

2008-11-19T09:15:00.000-08:00

Ingredients:

Wheat Bread
Eggs(cage free)
Salt
Pepper

Directions:

With a biscuit cutter or rim of a glass cut out a whole in the center of the bread. Heat a skillet to medium, put a tablespoon of butter in a pan and let it melt. Add the bread and drop the egg in the center of the whole. Sprinkle your slat and pepper on. Cook for at least 30 seconds before flipping. Let it cook until it browns, but still has a soft yolk. (mediumish)

"Chicken" Sammies

2008-11-17T12:44:00.000-08:00

Ingredients:

Box of chicken patties from Morning star
Whole wheat buns
Provolone Cheese
Mayo
Lettuce
Tomato

Directions:

Cook "chicken" according to directions. Toast the buns and place "chicken" inside. Add cheese and toppings. Very easy, delicious and so much less fat than your regular chicken sandwich. Also awesome with avocado!

Crash Hot Potatoes

2008-11-17T12:29:00.000-08:00

Ingredients:

New potatoes or other small rounded potatoes (as many as you like)
Olive Oil
Kosher salt
Fresh black pepper
Rosemary (or other desired herbs)

Directions:

Bring a pot of salted water to a boil, add potatoes and cook until for tender. Drizzle olive oil on a cookie sheet. Add as many potatoes as you desire, but leave plenty of space between each potato. With a potato masher, gently press down on each potato until it slightly mashes, rotate the masher 90 degrees and mash again. Brush the top of the potatoes generously with olive oil. Sprinkle with kosher salt, fresh black pepper and herbs of your choice. Bake in a 450 degree oven for 20-25 minutes until brown.

Weekly Menu for Novemeber 16th

2008-11-14T18:09:00.000-08:00

"Chicken" sammies on wheat, with red crashed taters and corn on the cobb

Pesto, Mozzarella Basil and Roma Tomato Pizza w/ salad

Pioneer Woman's favorite sammie with zucchini cakes

Black bean burros

Eggs in a basket with "sausage links" and fruit

Stuffed peppers with brown rice

Breakfast Burritos

2008-11-08T20:50:00.001-08:00

Ingredients:

Whole wheat tortilla shells
6 cage free eggs
4 sausage patties from Morning star, cut in chunks
3/4 package of potatoes O'Brien
1/2 cup of reduced fat shredded cheddar cheese
2 tablespoons of olive oil

Topping:
Salsa

Directions:

Heat oil in skillet. Add potatoes and cook until browned. Meanwhile brown "sausage" in another pan, or pop in the microwave. Add your eggs to the potatoes once they are browned; cook until eggs are scrambled. Add sausage and cheese and cook until cheese melts. Place in warm tortillas and serve with salsa on top.

Cucumber Salad

2008-11-08T20:37:00.000-08:00

INGREDIENTS:

* 3 small cucumbers, thinly sliced
* 3/4 small red onion, thinly sliced
* 1-1/2 large tomato, halved and sliced
* 1/4 cup and 1 teaspoon mayonnaise
* 1 tablespoon and 1-1/2 teaspoons white vinegar
* 1/4 teaspoon salt
* 3/4 teaspoon ground black pepper

Directions:

In a medium bowl, toss together the cucumbers, red onion and tomato. Gently stir in the mayonnaise, vinegar, salt and pepper until coated. Cover and refrigerate for at least 1 hour before serving.

Mexican Corn on the Cob (Elote)

2008-11-08T20:19:00.000-08:00

INGREDIENTS

* 4 ears corn, shucked
* 1/4 cup melted butter
* 1/4 cup mayonnaise
* 1/2 cup grated cotija cheese
* 4 wedges lime (optional)

DIRECTIONS

1. Preheat an outdoor grill for medium-high heat.
2. Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.

Minestrone Soup

2008-11-08T20:14:00.000-08:00

INGREDIENTS:

* 1 tablespoon olive oil
* 2-1/2 potatoes, peeled and cubed
* 2-1/2 carrots, chopped
* 2 stalks celery, chopped
* 1/2 sweet onion, chopped
* 1-1/2 cloves garlic, chopped
* 1/2 (6 ounce) can tomato paste
* 1/2 (15 ounce) can kidney beans, drained and rinsed
* 16 oz of vegetable broth vegetable broth
* 4 cups water
* 1 tablespoon and 1-1/2 teaspoons chopped fresh basil
* 1 tablespoon chopped fresh oregano
* 1-1/2 teaspoons salt
* 1 cup uncooked elbow whole wheat macaroni

1. Heat olive oil in a large pot over medium heat. Stir potatoes, carrots, celery, onion and garlic into pot. Mix in tomato paste, beans, broth and water. Season with basil, oregano and salt. Cook and stir 30 minutes, or until vegetables are tender.
2. Mix macaroni into pot. Continue cooking 10 minutes, or until macaroni is tender.

Egg salad sammies

2008-11-04T17:35:00.000-08:00

Ingredients:

8 hard-cooked eggs, diced (cage free, por favor)
3/4 cup mayonnaise
chopped onions
1/2 teaspoon salt
1 teaspoon mustard powder or 1 tablespoon of mustard
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon of paprika
1 teaspoon dill weed
8 slices wheat bread

Optional: Add avocado or diced tomatoes, yum!

Directions:

In a bowl, gently mix the eggs, mayonnaise, onion, salt, mustard powder, garlic powder, pepper, paprika and dill. Cover, and refrigerate till chilled, or overnight. To serve, spread equal amounts on 4 slices bread; top with remaining bread slices to make sandwiches.

Pasta Salad

2008-11-04T11:14:00.000-08:00

This is da bomb. No joke :) Even kids will eat this up. I always get requests for it when I go to gatherings.

1 package of Wacky Mac veggie spirals
1 bottle of Italian dressing plus extra
3/4 cup of shredded or sliced carrots
3/4 cup of onions (purple onions are my favorite)
3/4 cup of thinly sliced green peppers
3/4 cup of thinly sliced red peppers
and whatever other veggies you may want to add or have on hand

Cook noodles according to the directions on the box. Meanwhile chop all our veggies. Drain noodles and place in large bowl. Add veggies and dressing. Cover and chill in fridge. You can make this in advance, in fact, it's one of those dishes that taste better the longer it marinates. I say extra Italian dressing because after it sits, the noodles absorb the liquid and you will need to add more. How much more, is up to you. We usually add 1/4 of another bottle or so.

Optional: Add cheese that is cubed. My husband has to have cheese in everything. That's what you get where you marry a cheese-head from Wisconsin. : )

Italian Green Beans

2008-11-03T20:41:00.000-08:00

Ingredients:

fresh green beans (about 1 pound)
2-3 tablespoons of olive oil
2 cloves of garlic, crushed
3 tablespoons Italian bread crumbs
mozzarella cheese for garnish

Directions:

Steam green beans for 2-3 minutes. Drain water and remove beans from pan. Add oil and garlic and cook for about 1 minute. Return beans to pan and add breadcrumbs. Toss and let cook for 2-3 minutes. When finished sprinkle the cheese on top and serve immediately.

These are soooo good!

Salisbury "Steaks"

2008-11-03T12:55:00.001-08:00

Ingredients:

Boca or Morning Star Burgers
Cream of mushroom soup
1/2 cup of milk
2 tablespoons of Worcestershire sauce (This contains anchovies, if you are not OK with this, then skip it)
1/2 onion finely chopped
1 clove or garlic, crushed
1 tablespoon or olive oil
1 tablespoon ketch-up
1 tablespoon of brown mustard
1 tablespoon of A-1 sauce
seasoned salt
adobo
sea salt
black pepper

Directions:

Rub Worcestershire sauce on burgers, along with seasoned salt and adobo spices. When skillet is hot, add your oil to the pan. Followed by chopped onions and garlic. Let that cook for 2 minutes. Add burgers to the pan and brown on both sides. Add cream of mushroom soup, milk, salt, pepper and all the condiments. Let it simmer for 15 minutes or so, to incorporate all the flavors.

Enjoy! :)

Bionic Mashed Potatoes

2008-11-03T12:05:00.000-08:00

Finally potatoes that will stay warm at the table. These potatoes hold true to their name. :) Not the healthiest, but worth the release of your pants zipper and button.(hehe) These are good the day of, but even better to make the day before. If you want to make it the day before, just do all the steps, except baking it and do your baking the day you are serving it. It's nice to get one dish out of the way the day before Thanksgiving. It makes the day go so much smoother!

Ingredients:

5 large potatoes
milk (1/2 to one cup, depends on the size of your taters)
butter (1/2 to 3/4 stick of butter)
reduced fat sourcream (1/4 cup)
reduced fat softened cream cheese (1/2 brick)
1 egg (preferably cage free egg):)
sea salt
fresh cracked pepper
paprika

Directions:

1. Peel and boil potatoes, until tender. Drain and put in large mixing bowl.
2. Add the milk, butter, cream cheese and sour cream and blend until smooth.
3. Add your egg, salt and pepper.
4. Put into baking dish. Sprinkle with paprika. Cover with foil and bake until done.

Bake at 350 degrees for about 30-40 minutes until thoroughly heated. Enjoy!

Spaghetti w/ Pesto sauce

2008-11-02T15:51:00.000-08:00

Why not make regular spaghetti for the kids and make this for the adults? Even better with a glass of Chardonnay . : ) If your creative enough, you can make meals that are kid-friendly and adult friendly, without making too many pots and pans to wash.

* 3 cups fresh basil leaves
* 1 1/2 cups chopped walnuts or pine nuts
* 4 cloves garlic, peeled
* 1/4 cup grated Parmesan cheese
* 1 cup olive oil
* salt and pepper to taste
* whole wheat thin spaghetti

DIRECTIONS

1. In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.

2. Cook noodles according to directions of the box and drain.

3. Combine spaghetti and pesto together, or add pesto sauce on top of your noodles. Whichever floats your boat.

Reindeer Cookies

2008-11-02T15:16:00.000-08:00

These cute little cookies are sure to be a big hit with the kids this year. Don't forget to leave Santa some with a big glass of milk! Easy to make and super fun to eat. Give some as gifts, great for teachers!

Ingredients:

Pre-made sugar cookie or peanut butter cookie dough
Small pretzel rings
M&Ms
1 bell shaped cookie cutter
Flour

Directions:

Preheat oven to 350 degrees F.

Open cookie dough and mix in about a couple tablespoons of flour to make the dough a stiffer consistency. Lightly flour the table, then roll the dough out to 1/4 inch thickness.

Using the bell cookie cutter, cut out 12 bell cookies - this will vary depending on how thick you roll out the cookies. Lay the cookies, all the same way with bell facing you, onto the cookie sheet. Now, turn the cookie sheet around so that the bells are upside down. This is your reindeer face! Place a red M&M in his nose and one pretzel on each side of his head for the ears. (See photo)

Bake for 10 minutes or until very lightly browned around edges. Remove from oven and let cool on the baking sheet for 1-2 minutes. Remove to a cooling rack to finish cooling.

Easy Delicious White Cheese Pizza

2008-10-30T18:56:00.000-07:00

This pizza is da bomb! Everyone will love this recipe.

INGREDIENTS:

1 cup of skim ricotta cheese
1/2 cup of Parmesan cheese
2 Tablespoons Fresh Basil ( I really recommend using fresh ) plus additional for garnish
2 Tablespoons minced garlic
1/2 teaspoon of salt
1/2 teaspoon of pepper
Pillsbury Refrigerated crust pizza
1 cup or more of sharp cheddar cheese
1 cup or more of mozzarella cheese
1 cup of diced tomato

DIRECTIONS:

Preheat oven to 450. In a bowl, combine ricotta, Parmesan cheese, basil, garlic, salt and pepper. Place crust on cookie sheet and top evenly with cheese mixture. Sprinkle with remaining cheese; bake until golden (about 10-12) minutes. Sprinkle with tomatoes and chopped basil.

This is a favorite in our household.

2008-10-26T12:17:00.000-07:00

Here is what we are going to be having this week :)

Potato soup w/ pumpernickel bread

"Chicken" Sammies w/ potato salad and steamed veggies

Blueberry pancakes, scrambled eggs and fruit of the day

White cheese pizza w/ salad

"Beef"stir-fry w/ brown rice

Grilled cheese sammies ( with mozzarella cheese, spinach and roma tomato) and homemade tomato soup

Feta and Spinach Pasta

2008-10-25T19:42:00.001-07:00

INGREDIENTS:

* 1 (8 ounce) package of whole wheat pasta of your choice
* 3 tablespoons olive oil
* 1/2 cup chopped onion
* 1 clove garlic, minced
* 3 cups chopped tomatoes
* 1 cup sliced fresh mushrooms
* 2 cups spinach leaves, packed
* salt and pepper to taste
* 1 pinch red pepper flakes
* 8 ounces feta cheese, crumbled

DIRECTIONS:

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.

Crockpot Sammies

2008-10-16T18:34:00.000-07:00

INGREDIENTS:

1 package of Morning Star crumbles
1 packet of Lipton Onion Soup Mix
4 Ciabatta rolls
4 slices of Provolone cheese
1/2 green pepper, sliced thinly
1/2 small onion, sliced thinly
1 tablespoon of oil

Directions:

Place crumbles in crockpot. Add 2 -3 cups of water and onion soup mix. Cook on low for 4 hours to incorporate flavor. Saute onions and green peppers in oil 10 minutes before your crumbles are ready. Place opened Ciabatta rolls on baking pan, spoon crumble mixture on rolls. Top with Provolone cheese and sauteed veggies, then place in oven on high (broil) for 2 minutes or until browned.

Yummo! Enjoy! These were very good. I bet you can even make Philly Cheese Steaks with them, if you added cheese to the crumbles!

Breakfast Pizza

2008-10-10T20:43:00.000-07:00

Need a quick and easy meal that the whole family will love? Try this breakfast pizza!

INGREDIENTS

* 1/2 (3 patties) package of Morning Star sausage
* 1 (8 ounce) package refrigerated crescent rolls
* 1 cup frozen hash brown potatoes, thawed
* 1 cup shredded Cheddar cheese
* 5 eggs
* 1/4 cup milk
* 1/2 teaspoon salt
* 1/8 teaspoon ground black pepper
* 1/4 cup grated Parmesan cheese

DIRECTIONS:

1. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. (Or pop in microwave for 90 seconds) Preheat oven to 375 degrees F (190 degrees C).
2. Separate crescent roll dough into 8 triangles. Place in an ungreased 12 inch pizza pan with points toward the center. Press together to form a crust. Bottom of crust should be sealed and outside edge should be slightly raised. Spoon sausage over crust. Sprinkle with hash browns and top with cheddar cheese.
3. Beat together eggs, milk, salt and pepper; pour over crust. Sprinkle with Parmesan cheese.
4. Bake in preheated oven until eggs are set, about 25 to 30 minutes.

Add your favorite veggies to this meal or substitute with them instead of the sausage. We sometimes add mushrooms, green peppers, onions or spinach. Whatever we have on hand.

Biscuits and Sausage Gravy

2008-10-10T20:32:00.000-07:00

You won't even be able to tell that this isn't real sausage. This is one of the best products that Morning Star makes. Plus, it is MUCH lower in fat! :)

INGREDIENTS:

1 package of your Pillsbury biscuits
4 sausage patties, crumbled (Morning Star)
1-2 packages or Country gravy mix (Check ingredients to make sure it doesn't contain any meat products)

DIRECTIONS:

Prepare biscuits as directed on container. Microwave sausage patties for 1-2 minutes. Remove from microwave and set aside to cool. Meanwhile make gravy according to package. Crumble up sausage and mix into gravy. Break biscuits apart and spoon generous helping over biscuits. Enjoy!

Homemade Black Bean Burgers

2008-10-10T20:16:00.000-07:00

This one might be a little too spicy for the youngins.

INGREDIENTS:

* 1 (16 ounce) can black beans, drained and rinsed
* 1/2 green bell pepper, cut into 2 inch pieces
* 1/2 onion, cut into wedges
* 3 cloves garlic, peeled
* 1 egg (ex-large)
* 1 tablespoon chili powder
* 1 tablespoon cumin
* 1 teaspoon Thai chili sauce or hot sauce
* 1/2 cup bread crumbs

DIRECTIONS:

1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2. In a medium bowl, mash black beans with a fork until thick and pasty.
3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Fruit Pizza

2008-10-06T14:04:00.000-07:00

Can you say yummo?

Not only is this pizza beautiful, but it will satisfy your sweet tooth. I always get so many compliments on this dish. The glaze really makes this one stand out.

INGREDIENTS:

* 1 (18 ounce) package refrigerated sugar cookie dough
* 1 (8 ounce) package cream cheese, softened
* 1 (8 ounce) container frozen whipped topping, thawed
* 1/2 cup white sugar
* 1 pinch salt
* 1 tablespoon cornstarch
* 1/2 cup orange juice
* 2 tablespoons lemon juice
* 1/4 cup water
* 1/2 teaspoon orange zest
* fruit of your choice

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Slice cookie dough and arrange on greased pizza pan, overlapping edges. Press dough flat into pan. Bake for 10 to 12 minutes. Allow to cool.
2. In a large bowl, soften cream cheese, then fold in the whipped topping. Spread over cooled crust. You can chill for a while at this point, or continue by arranging the fruit.
3. If you use strawberries slice in half. Arrange in a circle around the outside edge. Continue with fruit of your choice, working towards the middle. If bananas are used, dip them in lemon juice so they don't darken. Then make a sauce to spoon over fruit.
4. In a saucepan, combine sugar, salt, corn starch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 or 2 minutes, until thickened. Remove from heat, and add grated orange rind. Allow to cool, but not set up. Spoon over fruit. Chill for two hours, then cut into wedges and serve.

Tasty Lentil Tacos

2008-10-06T00:58:00.000-07:00

INGREDIENTS:

* 1 cup finely chopped onion
* 1 garlic clove, minced
* 1 teaspoon canola oil
* 1 cup dried lentils, rinsed
* 1 tablespoon chili powder
* 2 teaspoons ground cumin
* 1 teaspoon dried oregano
* 2 1/2 cups vegetable broth
* 1 cup salsa
* 12 taco shells
* 1 1/2 cups shredded lettuce
* 1 cup chopped fresh tomato
* 1 1/2 cups shredded reduced-fat Cheddar cheese
* 6 tablespoons if reduced fat sour cream

DIRECTIONS:

1. In a large nonstick skillet, sauté the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
2. Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.

Butter Bean Burgers

2008-10-06T00:57:00.001-07:00

INGREDIENTS:

* 1 (15 ounce) can butter beans, drained
* red onion, chopped
* 1 tablespoon finely chopped jalapeño pepper
* 1/4 cup of Italian bread crumbs (might need to add more)
* 1 egg, beaten
* 1/2 cup shredded Cheddar cheese
* 1-2 cloves crushed garlic
* salt and pepper to taste
* 1/4 cup vegetable oil

DIRECTIONS:

1. In a medium bowl, mash butter beans. Mix in onion, jalapeño pepper, bread crumbs, egg, cheese, garlic, salt, and pepper. Divide into 4 equal parts, and shape into patties.
2. Heat oil in a large skillet over medium-high heat; use more or less oil to reach 1/4 inch in depth. Fry patties until golden, about 5 minutes on each side.

TIP: I like to put a thin layer of bread crumbs on the out side of the burger to make it crispier.

Chickpea Filling

2008-10-06T00:55:00.000-07:00

This has the same consistency as tuna! You can make tuna melts or put it on your salads. The options are endless. :)

INGREDIENTS:

* 1 (19 ounce) can garbanzo beans, drained and rinsed
* 1 stalk celery, chopped
* 1/2 onion, chopped
* 1 tablespoon mayonnaise
* 1 tablespoon lemon juice
* 1 teaspoon dried dill weed
* salt and pepper to taste

DIRECTIONS:

1. Drain and rinse chickpeas. Pour chickpeas into a medium size mixing bowl and mash with a fork. Mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.

Addictive Sweet Potato Burritos

2008-10-06T00:54:00.000-07:00

INGREDIENTS:

* 1 tablespoon vegetable oil
* 1 onion, chopped
* 4 cloves garlic, minced
* 6 cups canned kidney beans, drained
* 2 cups water
* 3 tablespoons chili powder
* 2 teaspoons ground cumin
* 4 teaspoons prepared mustard
* 1 pinch cayenne pepper, or to taste
* 3 tablespoons soy sauce
* 4 cups cooked and mashed sweet potatoes
* 12 (10 inch) flour tortillas, warmed
* 8 ounces shredded Cheddar cheese

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
4. Bake for 12 minutes in the preheated oven, and serve.

Eggplant Parmesan

2008-10-06T00:53:00.000-07:00

INGREDIENTS:

* 2 eggplant, peeled and thinly sliced
* 1-1/3 eggs, beaten
* 2-2/3 cups Italian seasoned bread crumbs
* 4 cups spaghetti sauce, divided
* 2/3 (16 ounce) package mozzarella cheese, shredded and divided
* 1/3 cup grated Parmesan cheese, divided
* 1/4 teaspoon dried basil

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.

Eggplant and Pepper Parmesan Sammie

2008-10-06T00:52:00.000-07:00

INGREDIENTS:

1 eggplant, seeded and cut lengthwise into 1/4 inch slices
1 red bell pepper, sliced into thin strips
salt and pepper to taste
1 French baguette
2 ounces soft goat cheese
1/4 cup tapenade (olive spread)
1/4 cup grated Parmesan cheese

DIRECTIONS:

Preheat the oven broiler.
Place the eggplant and red bell pepper on a medium baking sheet, and season with salt and pepper. Broil 5 to 10 minutes, until tender and slightly browned.
Cut baguette in half lengthwise. Spread bottom half with goat cheese, followed by tapenade. Layer with eggplant and red pepper, then sprinkle with Parmesan cheese. Cover with top half of baguette. Cut into 4 pieces. Serve hot or cold.

Delicious Black Bean Burritos

2008-10-06T00:51:00.000-07:00

INGREDIENTS:

* 6 (10 inch) flour tortillas
* 3 tablespoons vegetable oil
* small onion, chopped
* 1-1/2 red bell pepper, chopped
* 1 tablespoon minced garlic
* 3 (15 ounce) cans black beans, rinsed and drained
* 1 tablespoon minced jalapeño peppers
* 9 ounces cream cheese
* 1-1/2 teaspoons salt
* 1/4 cup and 2 tablespoons chopped fresh cilantro

DIRECTIONS:

1. Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
2. Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapeños in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
3. Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
4. Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.

This one is very yummy!

Oatmeal Chocolate Chip Balls

2008-10-06T00:50:00.000-07:00

INGREDIENTS:

*2c.old fashioned oats
*up to 3/4c.chunky natural peanut butter
*up to 1/2c. raw honey
*up to 1/4c. of chocolate mini-chips or raisins
Stir first 4 ingredients together in a medium bowl
Optional ingredients. You may add any of the following;

2-3T. raw wheat germ
*2-3T finely shredded coconut
*1to2T unbleached flour to help hold the mixture together
1T sesame seeds, hulled, raw
*1-2T roasted or raw almonds chopped
Crisp rice for crispier consistency

Stir in each optional ingredients into the first mixture, adjusting the amounts until you like the consistency. Form tightly packed but chewy balls in any size you wish.

TIP: If it gets hard to form into balls then wash your hands off and it gets easier.

Very similar to granola bars, but much tastier and fresh!

Roasted Vegetable Casserole

2008-10-06T00:49:00.000-07:00

INGREDIENTS:

* 1 small zucchini squash, cubed
* 2 red bell peppers, seeded and diced
* 1 sweet potato, peeled and cubed
* 3 Yukon Gold potatoes, cubed
* 1 red onion, quartered
* 1 tablespoon chopped fresh thyme
* 2 tablespoons chopped fresh rosemary
* 1/4 cup olive oil
* 2 tablespoons balsamic vinegar
* salt and freshly ground black pepper

DIRECTIONS:

1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Sweet Potato Casserole

2008-10-06T00:48:00.002-07:00

INGREDIENTS:

* 1 (40 ounce) can cut sweet potatoes, undrained
* 1 cup white sugar
* 2 eggs
* 1/3 cup butter
* 1/3 cup milk
* 1 teaspoon vanilla extract
*
* 1 cup packed brown sugar
* 1 cup chopped pecans
* 1/3 cup all-purpose flour
* 1/3 cup butter, melted

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
2. Place the sweet potatoes and their liquid in a medium saucepan, and bring to a boil. Cook 15 minutes, or until tender. Remove from heat, drain, and mash.
3. In a medium bowl, mix the mashed sweet potatoes, white sugar, eggs, 1/3 cup butter, milk, and vanilla extract. Spread evenly into the prepared baking dish.
4. In a separate bowl, mix the brown sugar, chopped pecans, flour, and 1/3 cup melted butter. Sprinkle over the sweet potato mixture.
5. Bake 35 minutes in the preheated oven, or until a knife inserted near the center comes out clean.

Chocolate Zucchini Bread

2008-10-06T00:48:00.001-07:00

INGREDIENTS:

* 2 (1 ounce) squares unsweetened chocolate
* 3 eggs
* 2 cups white sugar
* 1 cup vegetable oil
* 2 cups grated zucchini
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon ground cinnamon
* 3/4 cup semisweet chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
2. In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
3. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

Easy Salsa

2008-10-06T00:47:00.000-07:00

INGREDIENTS:

* 1 27 oz. can of El Pato (I like to use the green can, the yellow one is too hot for me!)
* 1 medium onion, finely chopped
* green onions, finely chopped
* cilantro, finely chopped
* 1 teaspoon of ground cumin
* 3-4 cloves of garlic, crushed

Optional: Add corn, black beans or fresh jalapeños

DIRECTIONS:

1. Place El Pato sauce in a large bowl. Mix all of the ingredients in, listed above. This is a favorite! Enjoy. :)

TIPS: Put El Pato can in fridge before you open it to chill it. Use a food processor to save time, instead of chopping.

Peanut Butter Marbled Brownies

2008-10-06T00:46:00.001-07:00

INGREDIENTS:

* 2 (3 ounce) packages cream cheese, softened
* 1/2 cup peanut butter
* 1/4 cup white sugar
* 1 egg
* 2 tablespoons milk
*
* 1 cup butter or margarine, melted
* 2 cups white sugar
* 2 teaspoons vanilla extract
* 3 eggs
* 3/4 cup unsweetened cocoa powder
* 1 1/4 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup semisweet chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
2. In a medium bowl, beat cream cheese, peanut butter, 1/4 cup white sugar, 1 egg, and milk until smooth. Set aside.
3. In a large bowl, mix together melted butter, 2 cups white sugar, and vanilla. Mix in the remaining 3 eggs one at a time, beating well after each addition. Combine flour, cocoa, baking powder, and salt; mix into the batter. Stir in chocolate chips.
4. Remove 1 cup of the chocolate batter. Spread the remaining batter into the prepared pan. Spread the peanut butter filling over the top. Drop the reserved chocolate batter by teaspoonful over the filling. Using a knife, gently swirl through the top layers for a marbled effect.
5. Bake in preheated oven for 35 to 40 minutes, or until a wooden toothpick inserted near the center comes out almost clean. Cool completely, then cut into bars.

Winter Fruit Salad with Lemon Poppyseed Dressing

2008-10-06T00:44:00.002-07:00

INGREDIENTS:

* 1/2 cup white sugar
* 1/2 cup lemon juice
* 2 teaspoons diced onion
* 1 teaspoon Dijon-style prepared mustard
* 1/2 teaspoon salt
* 2/3 cup vegetable oil
* 1 tablespoon poppy seeds
* 1 head romaine lettuce, torn into bite-size pieces
* 4 ounces shredded Swiss cheese
* 1 cup cashews
* 1/4 cup dried cranberries
* 1 apple - peeled, cored and diced
* 1 pears - peeled, cored and diced

DIRECTIONS:

1. In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt. Process until well blended. With machine still running add oil in a slow steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix.
2. In a large serving bow combine the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, cubed apple and cubed pear. Toss to mix then pour dressing over salad just before serving and toss to coat.

Breaded Fried Tofu

2008-10-06T00:44:00.001-07:00

INGREDIENTS:

* 1 (16 ounce) package extra-firm tofu, drained and pressed
* 2 cups vegetable broth
* 3 tablespoons vegetable oil
* 1/2 cup all-purpose flour
* 3 tablespoons nutritional yeast
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1 teaspoon sage
* 1/2 teaspoon cayenne pepper

DIRECTIONS:

1. Cut pressed tofu into 1/2-inch thick slices; then cut again into 1/2-inch wide sticks. Place tofu in a bowl, and pour broth over the top. Set aside to soak.
2. In a separate bowl, stir together flour, yeast, salt, pepper, sage, and cayenne.
3. Warm oil in a large skillet over medium-high heat.
4. Remove tofu sticks from broth, and squeeze most (but not all) of the liquid from them. Roll sticks in breading. (You may have to roll sticks twice to end up with a fairly dry outer layer of breading.) Place tofu in hot oil; fry until crisp and browned on all sides. Add more oil if necessary.

Black Bean and Corn Quesadillas

2008-10-06T00:42:00.001-07:00

INGREDIENTS:

* 2 teaspoons olive oil
* 3 tablespoons finely chopped onion
* 1 (15.5 ounce) can black beans, drained and rinsed
* 1 (10 ounce) can whole kernel corn, drained
* 1 tablespoon brown sugar
* 1/4 cup salsa
* 1/4 teaspoon red pepper flakes
* 2 tablespoons butter, divided
* 8 (8 inch) flour tortillas
* 1 1/2 cups shredded Monterey Jack cheese, divided

DIRECTIONS:

1. Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
2. Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling.

Patty Melts

2008-10-06T00:41:00.000-07:00

INGREDIENTS:

Morning star veggies burgers x4
Small Onion
4-5 tablespoons of butter
Adobo seasoning
Sliced bread
Sliced Cheese ( of your choice)

DIRECTIONS:

Put one tablespoon of butter in frying pan, thinly slice onions and put them in the pan and cooked till caramelized. Add the burgers seasoned with adobo. Brown in pan with onions.

Butter the bread on the outside of all the slices. Cook the sandwiches like you would grill cheese sammies but put onions and a slice of cheese on each side of the burger.

Bean 'n' Rice Burritos

2008-10-06T00:40:00.001-07:00

INGREDIENTS:

1-1/2 cups water
1-1/2 cups uncooked instant brown rice
1 medium green pepper, diced
1/2 cup chopped onion
1 teaspoon minced garlic
1 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes
1 can (15 ounces) black beans, rinsed and drained
8 flour tortillas (8 inches), warmed
1 cup salsa
Reduced-fat shredded cheddar cheese and reduced-fat sour cream, optional

DIRECTIONS:

In a small saucepan, bring water to a boil. Add rice. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Let stand for 5 minutes or until water is absorbed.
Meanwhile, in a large skillet, saute the green pepper, onion and garlic in oil for 3-4 minutes or until tender. Stir in the chili powder, cumin and pepper flakes until combined. Add beans and rice; cook and stir for 4-6 minutes or until heated through.
Spoon about 1/2 cup of filling off-center on each tortilla; top with 2 tablespoons salsa. Fold sides and ends over filling and roll up. Serve with cheese and sour cream if desired. Yield: 8 servings.

Tofu and Stuffed Shells

2008-10-06T00:38:00.000-07:00

INGREDIENTS:

1 (16 ounce) package jumbo pasta shells
1/3 cup grated carrot
1/4 cup shredded zucchini
3 tablespoons chopped onion
1 (8 ounce) container tofu
1/2 cup shredded Monterey Jack cheese
1 cup shredded mozzarella cheese, divided
1/2 cup ricotta cheese
1 egg white
1/2 teaspoon salt
1/2 teaspoon pepper
2 (8 ounce) cans diced tomatoes
1/3 cup tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon garlic powder
1 teaspoon minced garlic

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, in a small saucepan over medium heat combine carrot, zucchini and onion. Pour in just enough water to cover; cook until tender and drain.
In a large bowl, mash the tofu with a fork. Stir in carrot mixture, Monterey Jack cheese, 1/2 cup mozzarella cheese, ricotta cheese, egg while, salt and pepper. Mix well and set aside.
In a medium saucepan over medium-high heat, combine tomatoes, tomato paste, basil, oregano, garlic powder and garlic. Bring to a boil; reduce heat to low and simmer for 10 minutes.
Stuff each cooked pasta shell with about 1 rounded tablespoon of the filling. Place shells in an un greased 2-quart baking dish. Pour sauce over shells.
Cover and bake in preheated oven for 25 minutes, or until heated through. Sprinkle with remaining 1/2 cup mozzarella cheese.

Mexican "Hillbilly" Cornbread

2008-10-06T00:36:00.002-07:00

INGREDIENTS:

1 1/2C self-rising cornmeal
1 can cream style corn
2 eggs
1 Cup milk
1 Cup grated cheese
2/3 cup olive oil
1/2 bell pepper chopped up

DIRECTIONS:

Combine EVERYTHING except oil in a big bowl and stir.
Put about 1/4 cup of oil in iron skillet and place in preheated 425 oven. Let skillet and oil get very hot...meanwhile add the rest of the oil to the cornbread mixture. When oil in skillet is hot enough (1-2 min) remove from oven and add to mixture. Bake at 425 degrees for about 30 min or more until done.

Good Old-fashioned Pancakes

2008-10-06T00:36:00.001-07:00

INGREDIENTS:

* 1 1/2 cups all-purpose unbleached flour
* 3 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1 tablespoon white sugar
* 1 1/4 cups milk
* 1 egg
* 3 tablespoons butter, melted

Optional: Blueberries, yum!

DIRECTIONS:

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Egg and Cheese Puffs

2008-10-06T00:35:00.000-07:00

INGREDIENTS:

* 1/2 package of morning star sausage or morning star bacon
* 10 eggs, beaten
* 1 (16 ounce) container cottage cheese
* 1 pound Monterey Jack cheese, shredded
* 1 (7 ounce) can diced green chile peppers, drained
*
* 1/2 cup all-purpose flour
* 1/2 cup butter, melted
* 1 teaspoon baking powder
* 1/2 teaspoon salt

DIRECTIONS:

1. Place bacon or sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. In a large bowl, combine eggs, cottage cheese, Monterey Jack cheese, chile peppers and bacon. Cover and refrigerate overnight.
3. The next morning, preheat oven to 350 degrees F (175 degrees C).
4. Remove cheese mixture from refrigerator; stir in flour, butter, baking powder and salt. Spoon batter into 24 lightly greased muffin cups.
5. Bake in preheated oven for 25 to 30 minutes, until puffs are slightly golden on top.