Peppered Roast Sandwiches

Mark loves this, and it is so super easy.  Not exact measurements, so make it to gusto.  Freezes well for packable lunches, too.

2-3 lbs Chuch roast (or other beef cut - London broil, thick steaks, etc)
1 package dry Italian Seasoning
1 medium bottle sliced banana peppers, juice included

Place roast in a crockpot.  Pour seasoning on top, and dump in the entire bottle of peppers and juice.  Cover and cook low for 5-6 hrs, or until tender.  Shred and let it stay warm for another 1/2-1 hour.  Serve on buns with Provolone cheese.

Smothered Chicken Chimichangas

This one is super yummy and fairly easy to make.  While perhaps not exactly "healthy" it is a healthier version since it's baked and has a lighter sauce than traditionally.

Chicken Filling

2 lbs chicken
1/2 cup salsa
3 tablespoons brown sugar
1 4 oz. can mild green chilies
1 14.5 oz. can diced tomatoes, drained
1 T chili powder
1 t ground cumin
1 t garlic salt
1 t onion powder
1/2 t paprika
1 1/2 t salt
1/2 t pepper
1 t liquid smoke

The Rest

8 tortillas
cheddar cheese, to taste
oil, or Pam spray

Sauce

2 tablespoons oil
1 tablespoon butter
3 tablespoons flour
2 cups chicken broth
1/2 teaspoon cumin
1/4-1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream
1/2-1 4 oz. can mild chopped green chilies, to taste
1/2-1 cup cheddar cheese, to taste

Combine all ingredients for chicken filling in a crock pot.  Cook on high for 3-4 hrs, or low for 5-6 hrs.  Remove chicken, shred, then return to the pot for another hour or so.  Remove filling and drain well (you don't want soggy tortillas!).  At this point, you could refrigerate it and use it within a day or two, or freeze it to use at a later date.

Fill tortillas with 1/8 of chicken filling and as much cheese and you'd prefer.  Fold up, folding in sides, then top and bottom.  Place on a wire rack over a jelly roll pan.  Repeat until all 8 have been made.  You could probably use a broiler pan as well.  Or just roll them and put them in a baking dish (but they won't get as crispy that way).

Bake at 400 degrees for 10-15 minutes.  Then switch on the broiler until lightly browned and crispy, turn over and crisp on the other side (just a couple minutes total).

While they are baking, in a sauce pan add oil, butter and flour.  Cook for 2-3 minutes.  Reduce heat and add in broth slowly, then the seasonings.  Simmer for another 3-5 minutes, until thickened.  Turn off heat and add chilies and cheese.  Stir until cheese has melted.  Remove from heat and let cool for 1 minute.  Stir in sour cream.  Serve warm over the chimichangas.

Manicotti

Made this one up and it was delicious.  Hopefully I remember how I made it.

1 box manicotti noodles
15 oz ricotta cheese
2 c mozzarella cheese, shredded
1/2 c triple cheddar cheese, shredded
2 T dry parmesan cheese (you know the stuff)
Salt
Pepper
Garlic salt
Onion powder
Basil
2-3 baby portobello mushrooms, diced
1-11/2 c pasta sauce
2 Italian sausages

Boil noodles according to package, drain and set aside.  In a bowl, mix cheeses (save 1 c of mozzarella for later), spices and mushrooms.  Load into a piping sleeve.  Get out a 9x13 pan, grease and spread a tiny bit of the pasta sauce in it.  Pipe the cheese mixture into the noodles and line the pan.  Take the sausage out of the lining and cook.  Crumble as you cook it.  Add to sauce and spread over the noodles.  Bake, covered, at 350 for 30 mins.  Then uncover and sprinkle remaining cheese on top.  Bake uncovered for 10-15 minutes, until cheese gets golden and bubbly.  Serve.

Italian Meatballs

1 lb ground beef
1/2 lb pork sausage, or ground pork
2 eggs, slightly beaten
1/3 c buttermilk
1 T water
3/4 c Italian breadcrumbs
1/4  onion, very finely minced
1/2-3/4 c thinly grated mozzarella
1 t minced garlic
Salt & pepper
1-2 t dried parsley

Preheat oven to 375.  In a bowl, combine eggs, buttermilk, water and breadcrumbs.  Let sit for 5-10 minutes.  Add onion, cheese, garlic, salt & pepper, and parsley.  Mix.  In another bowl, add both meats and mix gingerly with a large fork until just mixed (be careful not to mash it).  Add breadcrumb mixture and mix lightly and thoroughly.  Carefully form balls, about golf ball sized, and place on a lightly greased broiler pan.  Should make about 20.  Bake for 20-30 minutes, turning partway through, until done in the center.  Serve warm or let cool and freeze.

Lasagna Rollups

Found this online and tweaked it to make it a little better.  Very filling.  1 roll will more than feed a child, and 2 will fill the average adult, 3 for extra hungry teens or adults.  This recipe makes 8-10 rolls.  It's customizable, too - make it healthier if you want (egg substitute, low-fat cheese, turkey meat, meatless, etc).

10 lasagna noodles (add in an extra in case one tears/breaks if you want)

dash oil
1/4 onion, diced
1-1.5 cloves minced garlic
1 lb of ground meat (Italian sausage, beef, turkey, combination), or less
1 can diced tomatoes
4 oz tomato paste
1/2 t salt
1/2 t pepper
dash Italian Seasoning
dash Red Pepper Flakes

15 oz Ricotta cheese
1 egg
1 oz of grated white cheese - Mozzerlla, Parmesean, etc,
dash salt
dash pepper
dash Italian Seasoning
4-5 baby portabella mushrooms (or normal white mushrooms), diced
2-3 handfuls spinach leaves, rough choppped

up to 1 cup grated white cheese


In a pot, cook lasagna noodles until al dente (pliable and floating).  Discard water when done.  Meanwhile, add a dash of oil to a large pot, then add in onion and garlic.  After a minute, add in ground meat and cook until browned.  Add in diced tomatoes, tomato paste, and seasonings. then turn down to medium heat and let simmer until thickened (about 15-20 mins).  In a bowl, combine ricotta, egg, white cheese, seasonings.  Saute mushrooms and spinach leaves with a quick spray of oil and a small dash of salt - cook until just wilted and caramalized.  Add to cheese mixture and mix well.

To assemble, line 2 bread pans with some of the meat sauce.  Take one noodle at a time, spread some of the cheese mixture along the length.  Don't add too much, and leave the last inch or so empty.  Then roll, leaving the "empty" inch on the outside.  Place in the bread pan.  You should make 8-10, putting half in each pan.  Spread remaining meat sauce over the top of the noodles.  Sprinkle remaining white cheese on top.  You can freeze it, covered, at this point.

To cook fresh, cover with foil and bake at 375 for 15 minutes.  Remove foil and cook for 10 more minutes.  Then move to the top rack and broil for 2-3 minutes.  Serve.  To cook frozen, add another 15 minutes to the covered cooking time.

Carrot Zucchini Bread

Found this on pinterest and it is awesome!  Makes kind of small muffins, so I would double the batch, as written.

2 c flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1 t cinnamon
1/2 t ginger
2 eggs
1/2 c oil (might also be good with butter or applesauce)
1/4 c honey
1 t vanilla
3/4 c brown sugar
3/4 c shredded carrot
1 c grated zucchini
1/2 chopped walnuts

Preheat oven to 325.  Grease 12 muffin tins, or one loaf pan.  Mix all ingredients together well.  Pour into baking dish.  Bake 15-20 mins in muffin tins, or 50-65 mins for bread pan.

**I made these originally as 24 muffins and they were delicious, but short.  I think if you watch the baking time, it would do better as bigger muffins.

Seafood Soup

Pretty good soup with a little kick.  Kind of a creole type of flavor.

1 T oil
1/2 onion, chopped small
1/2 green bell pepper, chopped
2 carrots, sliced
1 cloves garlic, minced
1 can petite diced tomatoes, undrained
1 c tomato sauce
3/4 c broth, beef or chicken
1 t salt
3/4 t pepper
Dash basil
Dash Italian seasoning
Dash bay leaf
1 t chili powder
Dash red pepper flakes
Dash hot sauce
1/4 lb shrimp
3/4 lb salmon, cut into bite sized squares
1T parsley

Heat oil in soup pot.  Add onion and bell pepper.  Cook until tender.  Add carrots and garlic.  Cook 2-3 minutes.  Add tomatoes, sauce, broth, seasonings.  Boil, then simmer and cover about 20 mins.  Dice salmon, and sprinkle with salt.  Let sit until the 20 mins is up.  Add shrimp and salmon.  Cook about 7 minutes, until fish is flakey.  Add parsley and cook another minute.  Let sit, off heat, for five minutes covered.  Serve.

Chinese Orange Chicken

Okay, this isn't like what you'd find in a restaurant, per se, but it's good and I didn't know what else to call it.  Nice marinade and versatile.  My kids thought it was a little spicy, but we liked it.

2 chicken breasts, butterfly cut
1/4 c soy sauce
1 clove garlic, minced
dash dried onion
1/2 T oil
1/4 t pepper
1/4 t ginger
1/4-/21 t red pepper chili sauce
3 oz orange juice concentrate

Combine all ingredients except chicken.  Add chicken to marinade and either refrigerate for at least an hour or freeze and thaw.  Cook as desired: bbq, broil, bake, etc.

Italian Soup

This is kind of a cross between a vegetable soup and a minestrone.  Mostly, it's a basic soup.  It's heartier than you would think and the sausage flavor really makes this soup.  Makes a lot (about 8 cups), so plan on a crowd or freezing leftovers.

olive oil
1 lb Italian sausage (choose the kind you like)
1 clove garlic, minced
1/2 t Splenda
2-3 carrots, sliced
1 14-oz can diced tomatoes, undrained (can replace with fresh and some water)
4.5 c chicken broth
1/2 t Italian Seasoning
1/4 t salt
14 t pepper
1 15-oz can Cannellini beans, drained (white kidney beans)
1 zucchini, diced or cubed
1/4-1/2 c small pasta

In a soup pot, add olive oil and brown sausage with garlic.  Crumble sausage as it cooks.  Stir in Splenda, carrots, broth, tomatoes, Italian Seasoning, salt, and pepper.  Cover and simmer about 20 minutes.  Add beans, zucchini and pasta.  Return to simmer and simmer uncovered 20 minutes or until veggies are tender.  Serve warm.

To Freeze:  Let cool completely.  Ladle into individual servings (in quart bags) or meal servings (gallon bags).  Freeze flat until frozen, then you can stack how you want.  To thaw, it's best to pull it out and leave in the fridge for several hours, then reheat, but you could just zap it until it thaws and re-heats if you're impatient or didn't plan ahead.

Smoothies

These are wonderful!  Freeze the fruit in baggies, and then pull them out as you want to make one.  :)

Basic Smoothie Mix

1.5-2 c frozen chopped fruit
1 t vanilla
1 T splenda
1/2 c plain greek yogurt
water, as needed for consistency


Fruit Combos I've Tried:

Green Smoothie

1 large handful spinach
1/2 c strawberries, chopped
1/2 medium banana, chopped

Citrus Smoothie (this has kind of a lot of pulp)

1/2 c pineapple, chopped
1/2 c strawberries, chopped
1 grapefruit, chopped

Pina Colada

1 c pineapple, chopped
1/2-1 banana, chopped
dash shredded coconut

Orange-Mango

1 mango, chopped
2 cuties, segmented OR 1 orange, chopped

Italian Lemon Chicken

Got this from another website and made a couple minor changes.  This one is really, really yummy!!

3 chicken breasts, split
1/3 c lemon juice
1/4 c water (or less)
1/4 c oil (light olive is good, but any works)
1/2 t garlic salt (or more)
1/2 t onion powder
1 t Italian seasoning
1/2 t salt
1/2 t pepper
1/2 t paprika

Mix juice, water, oil and all seasonings in a bowl, whisking together.  (Note: adjust seasonings to your taste, but there should be quite a bit in there).  Add split chicken breasts and make sure they are covered.  Let marinade for at least 2 hours.  You can marinade longer or even freeze and thaw later.  Place on a broiling pan and spoon marinade on top.  Bake (I like it in the toaster oven, but the regular oven would work) until cooked through - about 20 minutes.

To Freeze: Add chicken and marinade to baggie and freeze together immediately.  Then pull out and let it thaw in the fridge (this allowing the marinade to do it's work) and cook per instructions.

Breakfast Hot Pockets

These are great to make, freeze, and pull out for quick lunches and snacks.

1/4 c warm water
1/2 T sugar
1 T yeast
1/4 melted butter
1 eggs
1 t salt
1/8 c honey
3/4 c warm milk
3 c flour

8-10 eggs
splash of milk
1 c cheese (approx)
1/2 diced pepper (any heat you like)
8 sausage links OR 1/4 lb diced ham

In a bowl, mix warm water, sugar and yeast until dissolved.  In another bowl, mix butter, eggs, salt, honey and milk.  Add yeast mixture.  Blend well.  Add flour, 1 cup at a time, until consistency to knead.  Knead for about 5 minutes, adding a little flour as needed.  Let rise in greased bowl until doubled.

Cook up scrambled eggs.  Cook meat and dice.  Dice and saute peppers.  Mix all ingredients in a bowl and set aside.  (You can combine the cheese with the egg mixture, or just add it in individually later - depending on preference).

Punch down dough.  Divide into 8 balls/pieces.  Roll each piece into a rounded rectangle/oval.  Add in 1/8 of filling onto one half of dough.  Fold the rest over, and seal with a little water, folding edges underneath the hot pocket.  Place onto greased cookie sheet.  Repeat until they are all formed.  Optional: spread a little butter or spray Pam onto tops, to give it a little more golden top.

Cook at 350 for 15-20 mins, until getting golden brown.

To freeze, let cool completely, wrap in aluminum foil individually, and place into large freezer bags.  Then reheat by popping them into the microwave for a couple minutes and enjoy!

Baked Chimichangas

I love chimis - best Mexican food ever!  These are a pretty good version that's healthy (of course there are better unhealthy versions, but I save those for the restaurants to spoil me).  I got this from my sister and tweaked it slightly.  You can use chicken or beef....or even pork if you want.

3 chicken breasts, cooked and shredded (or chunked)

or

2 c cooked and shredded beef or pork

1-1.5 c black beans, from a can or soaked 

3/4 cup salsa 

1/4 cup sliced green onion (kinda optional since I couldn't taste them)

1 teaspoon cumin

1/2 teaspoon salt

1 cup shredded cheddar cheese (or more to taste)

8 low-carb tortillas (you can use others, but they may be a different size so the yield will be different)

butter

In a saucepan combine the first 7 ingredients.  Simmer for 5 minutes.  Cool slightly.  Or if you are making this early, refrigerate until time to use.

Spray a cookie sheet with oil.  Fill each tortilla with 1/3 cup of filling, top with a couple tablespoons of cheese (or more).  Fold tortilla around filling (first the two sides, then the top and bottom).  Place seam side down on a baking sheet.  I get 10 chimis from the low-carb tortillas (slightly smaller than regular flour tortillas).  If you use larger tortillas, adjust filling and yield accordingly.  

Brush the tops of the chimichangas with a stick of butter, or use melted butter.  Bake at 475 degrees for 13 minutes.  They should be golden brown and slightly crunchy when done (won't fall apart when you pick them up with your hands).

 Top with sour cream, guacamole, salsa, etc.  Or pour some of that wonderful white cheese sauce Mexican restaurants serve and I have yet to find a good recipe for.  :)

To Freeze: Cool completely.  Wrap each one individually in foil, then throw in a bag.  to re-heat, microwave for a few minutes, turning a few times.  You could also do it in a toaster oven.

Chocolate Banana Bread

This is my very first banana bread recipe ever.  I'll admit, I think it tastes a little weird the first day, but let it sit for a day or two (like most sweet breads) and then eat it and it's great.  Who doesn't like chocolate and bananas?

1 3/4 c flour
1/4 c cocoa powder
1 c sugar
1 t baking powder
1/4 t baking soda
1/4 t salt
2 eggs
1/4 c butter
3 ripe bananas, mashed
1 t vanilla
1/4 c chocolate chips (I prefer the mini ones)

Mix dry ingredients.  Stir in bananas, eggs, butter and vanilla.  Fold carefully.  Add chocolate chips.  Pour into greased loaf pan.  Bake at 350 for 55-65 mins, until toothpick comes out clean.  Let cool before eating (or even sit for a day).

To Freeze: Cool completely.  Throw muffins (or a loaf) into a baggie and freeze.  Re-heat for a few minutes in the microwave.

Jam Muffins

I found these on another blog and tried them out.  I love them!  Awesome.

2 c flour
1 T baking powder
1/2 t salt
1 egg
1 c sugar
1/4 c butter, melted and cooled
1 1/4 c sour cream
approx 2-3 T jam (any flavor)
1/4 sugar (optional)
1 t cinnamon (optional)

Whisk flour, powder and salt in a bowl.  In another bowl, whisk egg for 30 seconds.  Add sugar and whisk until thick and homogeneous.  Add melted butter and mix well.  Add sour cream in two steps, whisking until just combined (don't over-mix!).  Add dry ingredients to wet and fold in with a rubber spatula.  Once mixed, add in jam and mix or swirl as desired.  Divide evenly into 12 muffin cups (they will be kinda full and the batter should be thick).  Sprinkle cinnamon/sugar mixture on top if desired.  Bake at 350 for 25-30 mins, turning half-way through.

To Freeze: Cool completely.  Throw muffins into a baggie and freeze.  Re-heat in the microwave for a few minutes.

Crockpot Black Beans

Dried beans done in 6 hours?  Yep!  From pantry to table in 6 hours (or so).  Awesome and easy!

1 1/2 c black beans (dried)
4 1/2 c water
1 T minced garlic
1/2 large onion or 1 small onion
2 1/2 t salt
3/4 t pepper
1/8 t cumin

Dump all ingredients into a crockpot and cook on high for 5-7 hours.  Or cook on low for 8-10 hours.  Stir occasionally if you can.  Serve warm as a side dish, add to tacos, etc.  Or freeze for later use!

Note- Not all cockpots are equal.  Test out the times with yours to see exactly how long it will take for the beans to get soft and yummy.

Chili Covered Baked Potatoes

Got this from Curtis Stone and tweaked it.  SO good and perfect for cold days.

1-2 T oil
1 lb ground beef
1 1/4 t cumin
3/4 t black pepper
1/4 t cayenne pepper
1/4 t chili powder
2 c beef broth
chili peppers, diced (choose type and amount by taste)
1/2 onion, diced
1 can diced tomatoes
1/2 T vinegar
1 can kidney beans
4-8 potatoes (depending on size)
salt

Add oil and beef to a pan.  Brown and drain.  Add beef to pot.  Heat on high.  Add cumin, black pepper, cayenne pepper and chili powder.  Add onion and saute until soft.  Add in broth, chili peppers, tomatoes, vinegar and salt.  Simmer and reduce to med-low heat.  Cook 45-60 minutes, stirring occasionally.  Add beans and simmer 15 minutes.

Meanwhile, bake potatoes (400 degrees for 45-60 minutes).

To serve, cut baked potatoes, pour chili on top.  Add cheddar cheese, sour cream and chives.

Note: Leave out beans and see how it tastes on hot dogs!

To Freeze:  Freeze chili in a baggie(s).  Thaw in the fridge or using the microwave.

Sausage & Lentil Soup

I made this one up all by myself!  It's pretty good in my opinion.

4 c water
2 c beef broth
1/2 lb lentils
1/2 can petite diced tomatoes
dash paprika
1 bay leaf
1/2 t salt (or more)
dash pepper
dash Italian Seasoning
dash red pepper flakes
oil
3-4 medium carrots, diced fairly small
1/4 c onion, diced
1 clove garlic
1 lb sausage (pick spiciness carefully)

In a soup pot, combine water, broth, lentils, tomatoes, paprika, bay leaf, salt, pepper, Italian Seasoning and red pepper flakes.  Bring to a boil.  Reduce heat, cover and simmer.  In a pan, coat with oil and place on high heat.  Add onion, carrots and garlic.  Saute until onions start to change color.  Add sausage.  Brown sausage completely, making sure to crumble it.  When finished, drain all fat.  Add sausage mixture to soup pot.  Cover and simmer 45-60 minutes.  Stir occasionally.  Add water if needed to keep consistency.  Serve warm.

Note: The spiciness of the sausage is very apparent in this soup, so be careful what kind you get.

Minestrone

Here is a tomato-based minestrone! Yum!

2 t oil

3/4 c onion, chopped

1/2 c diced celery

1 clove garlic, minced

1 can (28 oz) diced tomatoes

3 c chicken broth or veggie broth

3 c vegetable cocktail juice (regular or spicy)

1/2 c cream

1 c chopped carrots

1 c chopped zucchini

1 c chopped green cabbage

1 c canned chickpeas or kidney beans, drained and rinsed

3-4 oz spiral, small shell or other small pasta, uncooked

3 T fresh parsley, or 1 T dried parsley

1 bay leaf

1 t oregano

1/2 t thyme

1/2 t black pepper

Heat oil in large soup pot over medium heat. Add onions, celery and garlic. Cook and stir for 3 mins, until vegetables begin to soften. Add all remaining ingredients. Bring to a boil. Reduce heat to medium-low. Simmer, partially covered, for 30 minutes. Serve hot.

Beef Stew

Beef Stew

1 lb stew meat, cut into bite-size pieces and trimmed of all visible fat
1 can kidney beans, drained

4 potatoes cut into bite-size pieces (peel if desired)
6 carrots cut into bite-size pieces
1 onion, cut into chunks
1-2 ribs celery, sliced (optional)
1 bay leaf
1/4 cup tapioca
8 oz tomato sauce
12 oz beef broth (or 2 bouillon cubes and 12 oz water)
1 tablespoon Worcestershire sauce
2 tablespoons parsley (can use dehydrated)
Salt & pepper to taste

Combine all ingredients in crock pot and cook on low 8-12 hours. Remove bay
leaf before serving.