Pumpkin Milkshake

Serves 2-3

• 1/2 C pumpkin puree
• 1/2 C milk
• 1/4 tsp vanilla
• pinch of nutmeg
• 1/2 tsp cinnamon
• 2 TBS brown sugar
• 2 C vanilla ice cream
• 1-2 graham crackers, crushed

Combine all ingredients, except the graham crackers, in the blender. Pour into glasses and sprinkle with graham crackers.

Asian Meatballs

Serves 6-8 (about 30 meatballs)

 Meatball Ingredients

•  2 lbs ground pork or ground beef
•  2 tsp sesame oil
•  1 C Panko or breadcrumbs
•  1/2 tsp ground ginger
•  2 eggs
•  3 tsp minced garlic
•  1/2 C thinly-sliced green onions

  Asian Sauce

• 2/3 C hoisin sauce
• 1/4 C rice vinegar
• 2 garlic cloves, minced
• 2 TBS soy sauce
• 1 tsp sesame oil
• 1 tsp ground ginger

Garnish

• chopped green onions
• sesame seeds
• sliced, cooked carrots

Preheat oven to 400.

In a large bowl, mix together meatball ingredients until well-combined. Shape into balls (yielded about 30 meatballs), and place in a greased 9x13-inch baking dish. Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.

While the meatballs are baking, whisk together all of the sauce ingredients until blended. Once meatballs have finished cooking, you can either dip each meatball individually (using a toothpick) in the sauce mixture. Or you can pour the sauce over the meatballs and gently stir them until covered.

Serve with rice and additional garnish if desired.

Baked Chimichangas (Pork)

Makes 20 chimichangas

• 2 lbs. pork
• 1 packet taco seasoning
• 1 can re fried beans
• 2 C shredded cheddar cheese
• 20 wheat tortillas 
• 1/4 C butter, melted

Place pork in a slow cooker. Add enough water to cover the pork. 

Cook on low for 6-8 hours, or on high for 3-5 hours. Once the meat is nice and tender, transfer to a large mixing bowl, then shred.

Add taco seasoning, re-fried beans, and cheese. Mix well.

Preheat oven to 375.

Scoop approximately 1/2 C of the meat mixture onto the tortilla.

Fold in the sides, then the top and bottom. 

[There are a few ways to fold a chimichanga. Just make sure the folds are facing down.]

Place butter in a shallow bowl, then melt in the microwave.

Coat each chimichaga with butter. [Making sure the folds are kept together.]

Place on a baking sheet. [Folds facing down.] Bake for 15 minutes.

Turn chimichanags over, then bake another 15 minutes. 

Red Enchiladas [Pork]

Makes approximately 10 enchiladas

• 1 lb pork
• 1 (15 oz) can corn
• 1 (15 oz) can black beans
• 1/2 yellow onion, diced
• 1/4 C fresh cilantro, diced
• 2 cloves garlic, minced
• 2 C cheese
• tortillas
• 1 (8 oz) container sour cream
• 1 (8 oz) can red enchilada sauce

Fill a crock pot with water. Cook pork on low 6-8 hours, or on high 4-6 hours, until meat is tender.

Shred the meat once it is cooked.

In a large bowl combine shredded pork, corn, beans, onion, cilantro, garlic, and 1 cup of cheese.

Mix sour cream and enchilada sauce in a separate bowl.

Pour half of the enchilada sauce mixture into a 9x13 dish.

Set aside the other half.

Roll the tortillas with the shredded pork mixture. Place in the 9x13 dish.

Pour remaining enchilada sauce mixture of top of the enchiladas, and then top with remaining cup of cheese.

Bake at 375 for 15-20 minutes.  

White Chili

Serves 6-8

• 4-6 chicken breasts, cooked and shredded
• 1 medium onion, chopped
• 1 1/2 tsp garlic powder
• 2 15 oz. cans Great Northern Beans, rinsed and drained
• 1 1/2 C chicken broth
• 2 (4 oz.) cans diced green chilies
• 1 tsp salt
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp pepper
• 1 C sour cream
• ½ C whipping cream
• cheddar cheese
• tortilla chips

Place all ingredients (except for sour cream, whipping cream, cheese, and tortilla strips) in a crock pot. Mix well. Cook on Low for 6-8 hours or on High for 4-6 hours.

Once chicken is nice and tender, remove from crock pot and shred. Add the shredded chicken back in the crock pot, then add in sour cream and whipping cream. Cook on HIGH for another 15-30 minutes, until soup thick.

Serve with cheddar cheese and tortilla strips.

Chikadilla Soup

Serves 8-10

• 1 lb boneless, skinless chicken breasts or thighs
• 15-oz diced tomatoes
• 10-oz mild enchilada sauce
• 4-oz mild green chilies
• 1 qt (4 cups) chicken broth
• 2 15-oz cans of black or pinto beans
• 15-oz corn
• 1/2 medium onion, diced
• 1 TBS chopped, fresh cilantro
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp pepper

Place all ingredients in a slow cooker and stir until well combined. Cook on low for 6-8 hours or on high for 3-4 hours. Once chicken is thoroughly cooked, remove from pot, shred and return to pot for remaining cooking time. Serve with tortilla strips, sour cream, shredded cheese, and/or whatever else you like.

Honey-Lime Chicken Enchiladas

Makes approximately 10 Enchiladas

• 3 TBS honey
• Juice of 1 lime
• 1 TBS chili powder
• 1 clove of garlic, minced 
• 4 chicken breasts, cooked and shredded (often I use pork)
• 1 (15 oz) can black beans
• 10 flour tortillas
• 2 C (16 oz) monterey jack cheese, shredded
• 1 can (10 oz) green enchilada sauce
• 1/4 C heavy cream

Mix the honey, lime juice, chili powder, and garlic together. Then mix with the shredded chicken. Let marinate for at least 30 minutes.

Spray a 9x13 pan with cooking spray. Mix the heavy cream and enchilada sauce in a bowl. Pour half of the mixture on the bottom of the pan. Take the chicken mixture, add black beans and 1 cup of cheese. Take one tortilla and fill with chicken mixture. Roll up tortillas and place in prepared pans. Repeat with all tortillas.

Pour the remaining enchilada sauce on top of the enchiladas. Sprinkle the last cup of cheese evenly over the top.

Bake at 350 uncovered for 25-30 minutes, or until hot and bubbly. 

Skinny Monkey Cookies

Makes 24 cookies

• 3 bananas
• 2 C old-fashioned oats
• 1/4 C creamy peanut butter
• 1/4 C unsweetened cocoa powder
• 1/3 C unsweetened applesauce
• 1 tsp vanilla extract
• 1/2 tsp cinnamon

Preheat oven to 350.  

Mash bananas in a large bowl, then stir in remaining ingredients.

Drop batter by spoon-fulls onto greased cookie sheet. Bake 10-12 minutes.

Carrot Potato Soup

Serves 4

• 5 C chicken broth
• 2 tsp ground ginger
• 1 lb. carrots, peeled and thinly sliced
• 1 large potato, peeled and cut inch-1/2 inch cubes
• 1 (15 oz) can white kidney beans, rinsed and drained

In a large pot bring chicken broth and ginger to a boil. Add carrots and potatoes, then turn down heat and let vegetables cook all the way through (20-30 min).
In a blender, puree vegetables with beans, a cup at a time. Season with salt and pepper.

Garnish

• 1/2 C sour cream
• 2 TBS minced green onion

Mix ingredients together and serve on top of the soup.

Cauliflower-Red Pepper Pasta Bake

I'm not really sure how this dish came together.
 One day I wanted pasta and I had these ingredients, so I just threw it together.

After a few modifications, here it is!

Serves 6-8

• 2 red peppers, seeded and diced
• 1 head of cauliflower, chopped
• 3 TBS fresh parsley, chopped
• 2 cloves of garlic
• 2 TBS brown sugar
• 1 tsp salt
• 2 TBS vegetable oil

Combine all ingredients in a medium sized bowl and mix well. Pour into a glass or metal dish. Bake at 400 for 30 to 40 minutes, until veggies are cooked all the way through.

• 1 lb. box wheat pasta
• 1 TBS vegetable oil
• 1 package of Tofu (firm), chopped. *Not everyone loves Tofu, but it is so good for you. And it is perfect in a dish like this because there are so many other flavors, you really can't taste the Tofu. BUT if you're really that stubborn about it, substitute Tofu for chicken.
• 1 C Parmesan cheese, grated

Cook pasta.
In a large bowl, mix cooked pasta, cooked veggies, Tofu, and vegetable oil.

Pour mixture into a 9x13 dish and sprinkle Parmesan cheese on top.

Bake at 375 for 15-20 minutes, until everything is heated through and cheese is melted.

Southwestern Egg Rolls

Makes 24 egg rolls

• 2 C chicken, cooked and shredded
• 2 C frozen corn, thawed
• 1 (15 oz.) can black beans, rinsed and drained
• 2 C fresh spinach
• 2 C shredded Mexican cheese blend
• 1 (4 oz.) can diced green chiles, drained
• 4 green onions, chopped
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1 tsp salt
• 1/2 tsp pepper
• 1 package egg roll wrappers (about 24 total)

In a large bowl, combine everything but the egg roll wrappers, and mix well. 

Lay out egg roll wrapper with a corner facing towards you, scoop 1/4 C of mixture in the center. 
Fold the tip closest to you, over the filling; roll a bit. 
Take the points facing outward and fold them in toward the center. 
Continue rolling until a small part of the remaining point is still free. 
Dip a finger in water and brush on the free corner. 
Finish rolling and press to seal closed.

Heat oven to 425. Lightly oil a baking sheet with cooking spray. 
Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. 

Bake for about 10 minutes, or until lightly brown. 
Flip rolls and bake for another 10 minutes until fully cooked.

You can also fry them.

Serve warm with desired dipping sauce; guacamole, sour cream, salsa.

Ham and Veggie Bake

Serves 4

• 2 TBS butter
• 1/2 medium onion, diced
• 1 large carrot, peeled & diced
• 1 C yellow sweet corn
• 2 C steamed broccoli florets
• 4 oz. deli ham, diced
• 1 can condensed cream of chicken soup
• salt & pepper, to taste
• 2 pinches ground thyme
• 1 C long grain white rice
• 2 C water
• 1 C cheddar cheese, shredded

Preheat oven to 350 degrees. Lightly grease baking dish (9x13) and set aside.

Place large pot, over medium heat and melt butter. Saute onions, carrot, corn, and ham 5-7 minutes or until veggies start to soften. 

Stir in broccoli and cream of chicken soup. 
Once soup starts to melt into the veggies, add in cheese, seasonings, rice and water. 
Stir to incorporate and remove any lumps. 

Pour entire mixture into prepared baking dish.
 Bake 40 minutes or until rice is completely cooked and no liquid remains. 

Cashew Chicken Lettuce Wraps

Makes enough for 8 medium-sized lettuce wraps

 Stir Fry Sauce

• 2 TBS soy sauce
• 1 TBS rice vinegar
• 1 TBS brown sugar
• 1/4 tsp ground red pepper
• 1/4 tsp ground ginger
• 1 tsp sesame oil

Mix all ingredients making sure to dissolve brown sugar. Set aside.

Cashew Chicken

• 2 chicken breasts, diced
• 3 TBS cooking oil
• 1C yellow onion, diced
• 2 garlic cloves, minced
• 1/4 C cashews, chopped
• Salt and pepper to taste
• 8 leaves iceburg lettuce

In medium skillet, heat oil on medium high heat, then add diced chicken and brown (about 4-5 minutes). Remove chicken from oil. Add onions and garlic to pan; brown. When onions and garlic are brown and tender, add stir fry sauce, browned chicken, and cashews. Saute mixture for a few minutes and remove from heat.

Spoon chicken mixture into individual lettuce leaves. Add your favorite hot sauce, more cashews.

Cookies n Cream Pudding Pops

Makes 6 popsicles

• 1 (3.5 oz) vanilla instant pudding mix
• 2 C cold milk
• 12 oreo cookies
• 1/2 C whipped topping, thawed
• 6 9 oz plastic cups
• 6 popsicle sticks

In a medium bowl, whisk pudding and milk. Add whipped topping, then set aside.

Crush 6 cookies and spoon into bottoms of cups.

Crush remaining cookies. 
Spoon pudding mixture into cups and top with crushed cookies. 
Insert popsicle sticks in each cup for handle. 
Freeze 5 hours or until firm.

Taco Soup

Serves 6-8

• 2-4 cooked chicken breasts, shredded
• 1 14 oz (1 1/2 C) corn, drained
• 1 14 oz can black beans, drained
• 1 14 oz can chili beans
• 2 cans Rotel tomatoes and green chilies
• 1 8 oz can tomato sauce
• 1 1/2 C chicken broth
• 1 1.25 oz packet taco seasoning

Place all ingredients into crock pot and mix well. 
Set on low for 7-8 hours or high for 3-4. 
Garnish with shredded cheese, sour cream, or tortilla chips.