Veggie, Rice and Sausage Casserole

Ingredients

1 1/2 cups cooked long-grain brown rice
2 cups diced zucchini , and/or summer squash (about 1 zucchini)

2 cups chopped kale
1 red or green bell peppers, chopped
1 large onion, diced

1 C mushrooms
1 1/2 cups low-fat milk

1 C plain Greek yogurt
1 cups shredded pepper Jack cheese, divided
8 ounces turkey sausage
4 ounces reduced-fat cream cheese, softened, (Neufchâtel)
1/4 cup chopped jalapenos or green chilies

1 teas Mrs Dash or 3/4 teas salt

Directions

Preheat oven to 375 °F

Spray 9-by-13-inch baking dish with cooking spray. 

Mix everything in a large bowl.  Pack in baking dish, top with cheese and peppers for garnish.

Refrigerate for up to 1 day the recipe says, but it was 2 days before I baked it.

Bake at 375°F covered with foil until the casserole is hot and the cheese is melted, about 45 minutes. Remove foil if needed to brown a bit.

adapted from:  http://www.eatingwell.com/recipe/252153/zucchini-rice-casserole/

I thought it could be mixed in baking dish, but it was heaping....

Mix up well, seemed dry, but worked well after veggies cooked

Ready to cover and bake tomorrow or the next day.

Wild Rice & Mushroom Soup

1/2 oz. dried Morel mushrooms
3 Tb sherry
1/2 C butter
1/2 C diced onion
1 celery stalk minced
1 C sliced fresh mushrooms
2 Tb flour
6 C broth
1/2 C cooked wild rice
salt & pepper to taste

Place the morel mushrooms in a bowl and cover with sherry and 1 C warm water.  Let sit for 20 minutes.  Drain, but reserve liquid and slice mushrooms.  Inspect the inside of the mushroom for any debris.  Heat the butter in a saucepan and saute the onion, celery and fresh mushrooms for 5 minutes

Sprinkle the flour in and stir constantly until all the vegetables are coated.  Slowly, 1/2 C at a time, add the broth, stirring so that the flour does not clump.  Add the morels, the reserved mushroom liquid and the wild rice.  Bring to a boil, then reduce heat and simmer for 10 minutes.  Add salt and pepper to taste.

*recipe from Earthy Delights Package of dried Morel Mushrooms

Crock Pot Chuck Roast (also used for Shredded Beef Taco)

 Ingredients
1 large onion, sliced
1 medium green pepper, sliced
1 celery rib, chopped
1 boneless beef chuck roast (2 to 3 pounds)
1 can (14-1/2 ounces) Italian stewed tomatoes
1/2 cup beef broth
1/2 cup ketchup
3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
4-1/2 teaspoons prepared mustard
3 garlic cloves, minced
1 tablespoon soy sauce
2 teaspoons pepper
1/4 teaspoon crushed red pepper flakes

3 tablespoons cornstarch
1/4 cup cold water

Directions
1. Place the onion, green pepper and celery in a 5-qt. slow cooker; add the roast. In a large bowl, combine the tomatoes, broth, ketchup, brown sugar, Worcestershire sauce, mustard, garlic, soy sauce, pepper and pepper flakes; pour over meat. Cover and cook on low for 5-6 hours or until meat is tender.  Or roast in oven.

2. Remove meat and vegetables; keep warm. Skim fat from cooking juices if necessary; transfer to a small saucepan. Combine cornstarch and cold water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 6 servings.

Shredded Beef Tacos:


I also used this for shredded beef tacos.. (put the well cooked roast and some sauce in sturdy mixer like the KitchenAid and slightly blend until shredded) ..heat corn tortillas that have been brushed lightly with olive oil in hot skillet, serve with shredded beef, shredded cheese and minced onion, plain yogurt and salsa verde....or what ever toppings you like....warm and serve...


Read more: http://www.tasteofhome.com/recipes/melt-in-your-mouth-chuck-roast/print#ixzz3Q7Em7849

Sweet Potato and Pecan Pancakes

Served with Tod's homemade Maple Syrup....mmm

Ingredients

• 2 1/4 cups rolled oats
• 2 tsp baking powder
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 1/2 tsp salt
• 3/4 cup cooked & mashed sweet potato (about 1 potato)
• 1 large egg
• 2 T maple syrup
• 1 tsp vanilla extract
• 1 cup unsweetened almond milk or skim 
• 1/2 cup pecans (or walnuts pictured)

Instructions

1. In food processor, combine oat flour, baking powder, salt and spices, blend until fine, then dump in a separate bowl.  
2. If potato isn't mashed yet, put in processor and blend, adding 1 Tb water if needed.  Then add the egg, maple syrup, vanilla and almond milk, blend.
3. Add wet mixture to dry and stir until moist.
4. Stir in pecans.
5. If batter is too thick add in a bit more almond milk.
6. Spray or melt coconut oil in a large pan over medium heat.
7. Add a 1/3 cup of batter to form pancakes.
8. Cook until all bubbles have popped (about 3 mins) & flip over for 1 min. Repeat until all batter is used.
9. Serve warm with maple syrup, nut butter or preserves.

I have made extra, froze in sandwich bag, then popped in toaster or oven for quick breakfast. 

recipe from:  http://www.thehealthymaven.com/?s=sweet+potato+and+pecan+pancakes

Grilled chile-lime-ponzu chicken

Grilled Chile-Lime-Ponzu Chicken

3 small skinless, boneless chicken breasts
1/4 cup ponzu
2 tsp chili paste with garlic
2 Tb lime Juice or half a lime
1 Tb honey
2 tsp minced garlic
Pinch of salt and black pepper

Combine all ingredients in a Ziploc bag, and marinate for at least 4 hours, or up to 8 hours. Grill over medium-high heat for 5 minutes; turn and grill 5 minutes on the other side. Let sit for 10 minutes, then slice and serve over rice or in a wrap.

based on:  http://www.theperfectpantry.com/2008/09/ponzu-sauce.html

Served with:  Butternut Squash Soup and Zucchini with Mushroom, Onion and Ponzu

Zucchini with Mushroom, Onion and Ponzu

2 medium zucchini, sliced brushed with olive oil and grilled

Saute the remaining ingredients:

2 tablespoon ponzu

1/4 teaspoons crushed red pepper or pinch of cayenne

4 oz mushrooms (or 1 (3.5-ounce) package shiitake mushroom caps, thinly sliced)

2 teaspoons olive oil

1/4 cup chopped green onions (or any onion)

based on:   http://www.myrecipes.com/recipe/shiitake-ponzu-zucchini

Applesauce Oatmeal Muffins

YIELD: MAKES 12 MUFFINS

I always double this recipe because they freeze so well!

INGREDIENTS

1 cup rolled/old-fashioned oats
1 cup unsweetened applesauce*
1/2 cup milk (1/2 & 1/2, condensed milk, almond milk...whatever you have)
1 large egg
1 teaspoon vanilla
4 tablespoons butter or coconut oil, melted
1/3 cup brown sugar
3/4 cup whole wheat flour**
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup dried cranberries or raisins, optional
1/2 cup chopped walnuts, peanuts or pecans

DIRECTIONS

Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease the muffin cups.

In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, melted oil and sugar.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and cranberries, nuts or raisins if using).

Make a well in the center and pour in the applesauce mixture. Stir until just combined (don't overmix or the muffins will be dense and dry).

Distribute the batter evenly among the 12 muffin cups. I usually sprinkle a bit of crushed nuts/rolled oats on top.  Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don't overbake or the muffins will be dry. Internal temp 209)

Remove the muffins to a rack to cool completely.

A frozen muffin is perfect after 20 seconds in microwave.

*I have had a bag of apples that were soft, so I cored them, chopped them (skin and all) simmered on the stovetop with some water and cinnamon until chunky applesauce consistency...and used this chunky sauce in the recipe....love the chopped peels...you don't really know what that tart bite is....

**I really like the whole wheat pastry flour, it doesn't leave that back of the tongue whole wheatness flavor that I am not used to....I can only find it online though: Link: http://smile.amazon.com/dp/B004IN43PS

Peanut Butter Freezer Fudge with Coconut and Chia

Ingredients

• 1 cup peanut butter
• 1/4 cup of coconut oil
• 1 and ½ tablespoons of maple syrup
• ½ tsp sea salt
• 1/4 cup blended oatmeal
• 1/4 cup mini chocolate chips melted
• 2 tablespoons chia seeds

Instructions

1. Cream peanut butter, coconut oil, maple syrup, and salt together in a bowl
2. Stir in oatmeal, chocolate chips and chia seeds
3. Pour mixture into a parchment paper lined small 8×6 baking dish (I used small muffin pan and paper liners) 
4. Top with mini choc chips and coconut flakes and freeze for at least 2 hours
5. Remove from freezer, carefully remove fudge by lifting ends of parchment paper
6. Cut into 1 inch squares and store in freezer separated by parchment paper

57 calories if you make 24