Fresh Veggie Stir Fry

Fresh Veggie Stir Fry

Ingredients: (all fresh)

• 1 Zuccini
• 1 tomato
• 1 onion
• 1-2 red, green or yellow peppers
• 1 package of mushrooms
• 1/2 package of broccoli slaw
• 1-2 garlics
• 1-2 TBS Olive Oil
• Salt and Pepper

Directions:

• Slice all ingredients. I like to use big slices.
• Heat up oil in skillet.
• When oil is hot, slide everything except the tomato into the pan.
• Fry for approx. 7-10 minutes, stirring often.
• Take off heat when veggies are as crisp or soft as you like them. The longer you cook them the softer they will be.

Take off of heat, add to serving dish and add slices of tomato to the top.

Indian Curry

I got this recipe from Rachel last week and it is wonderful! Not too spicy. Just the right amount of flavor, and sooo good! Approx. chopping and cooking time (if potatoes are pre-cooked) is 30 minutes.

Ingredients:  

One chopped onion

1 tsp chopped garlic (3-4 cloves)

1/4 cup butter

1/4 cup flour

2 1/2 cups milk

3/4 cup coconut milk

1 1/2 TBSP curry powder (more if you want a stronger curry flavor)

1 TBSP chicken powder OR 3 bouillon cubes

3 raw chicken breasts cut into strips (or can use approx. three cups cooked chicken)

1/4 cup lemon juice

Cubed yellow squash 

Cubed potatoes- cook the potatoes beforehand or they will slow everything down)
Rice (I made 3 cups of rice, which was just the right amount for the curry sauce)

Directions:  

Saute the onions, garlic, and butter

Stir in the flour

Slowly stir in the milk and coconut milk (slowly, so you don't get clumps)

Add chicken powder and curry powder

Add chicken and potatoes. Let chicken cook by simmering for approx. 10 minutes

Once chicken is cooked, add in the lemon juice and squash

Simmer a few more minutes to lightly soften the squash. 

Serve over rice.

Broccoli and Cheese Stuffed Shells

Ingredients:

-1 (15 oz) container ricotta cheese

-2 cups chopped, cooked broccoli (or frozen and thawed broccoli)

-1 cup mozzarella cheese

-1/3 cup parmesan cheese

-1-2 cups mushrooms

-18 jumbo shell-shaped pasta, cooked and drained

-1 jar chunky italian sauce or spaghetti sauce (I added mushrooms  and olives to the spaghetti sauce)


Directions:

Stir ricotta cheese, brocolli, 1/2 cup of mozzarella cheese in a bowl. Spoon into each shell. Spread pasta sauce in bottom of 9x 13 baking dish. Place shells in dish and pour remaining pasta sauce over shells.

Bake at 400* for 25 minutes.

These turned out pretty great when we tried them! 

7-Layer Tortilla Pie

This was a great recipe! It involves a lot of chopping though, so be prepared to spend some time in preparation. But it's worth the time! 

Ingredients:

-1 (15 oz) can fat free refried beans

-1 cup salsa

-2 cloves garlic, minced

- 2 Tbsp. chopped fresh cilantro (we used a lot more... like a cup more)

-1 (15 oz) can black beans, rinsed

-1 can diced tomatoes (you can use the ones with green chiles too)

- 7 flour tortillas

-2 cups shredded cheddar cheese

 Garnish with: -olives, sour cream, more salsa, ranch, lemon or lime juice, etc.

Directions: 

-In large bowl, combine and mix refried beans, 3/4 cups salsa, and garlic

-In separate bowl, combine  and mix 1/4 cup salsa, cilantro, black beans, and tomatoes

-Place 1 tortilla in a pie plate. Spread with 3/4 cup refried bean mixture over tortilla to with in 1/2" of edge. Top with 1/4 cups cheese. 

-Cover with another tortilla, spread 2/3 cup black bean mixture and top with 1/4 cup cheese. Repeat layering until all or most of ingredients are used. Cover top tortilla with remaining cheese. 

-Cover with foil. Bake at 400* for 40 minutes. Cut into wedges and serve. 

Pineapple Enchiladas

These turned out very tasty. You can either add or take out chicken, depending on how healthy you want to get.  :)

Ingredients:

-2 (20 oz) cans pineapple, crushed or diced

-1 cup sour cream

-2 cups cheddar cheese

-1 (10 oz) can red enchilada sauce

-6 flour tortillas

-1 green bell pepper

-1 cup mushrooms

-1 cup olives

-2 cloves garlic, minced

Directions:

Combine all ingredients, roll into tortillas. Place tortillas into lightly greased 9x13 dish. Bake at 375* for 30 minutes.

Black Bean Veggie Burgers

These were just as delicious as real hamburgers, and much healthier! And they're easier to make, since you don't have to defrost and handle raw meat. This recipe was found on www.allrecipes.com.

Ingredients:

1 (16 oz) can black beans

-Half of a green bell pepper, chopped into small pieces

-Half of one onion, chopped

-3 cloves garlic, peeled and minced

-1 egg

-1 T. chili powder

-1 T. cumin

-3/4 or 1 cup bread crumbs

Directions:

Preheat oven to 375* F. Lightly oil a baking sheet. In a bowl, mash black beans with a fork until thick and pasty.

Finely chop bell pepper, onion, and garlic, then stir those into the bean mixture.

In a small bowl, stir together eggs, chili powder, and cumin. Stir this into bean mixture.

Mix in bread crumbs until mixture is sticky and holds together. Now just make this bean mixture into hamburger patties!

Bake at 375* for 10 minutes on each side (although we only baked for 5 minutes on the second side and that was plenty)

Ratatouille Bake

Ingredients:

-1 Tbsp. olive oil

-5 cloves garlic, minced

-1 onion, chopped

-2 cups peeled/diced eggplant 

-2 cups chopped zucchini

-1 green bell pepper

-1 (14 oz) can diced tomatoes

-1 (8 or 12 oz) package cheese ravioli

-3/4 cups shredded mozzarella cheese

-1 cup mushrooms

-Pinch of basil, parsley, and salt

Directions:

Grease/spray a 2 1/2 quart baking dish. Heat olive oil in skillet; cook and stir garlic, onion, and eggplant until the vegetables soften (8 minutes approximately). Stir in zucchini, bell pepper, tomatoes, basil, parsley and salt. Bring to a boil. Reduce heat and simmer 20 minutes.

Cook frozen ravioli, drain. Spread in a layer on bottom of baking dish. Spoon vegetable mixture over ravioli. Sprinkle with cheese. Cover with foil. 

Bake at 3508 for 20  minutes. Take off foil for the last 10 minutes to reduce juices. 

7-Layer Tortilla Pie

This was a great recipe! It involves a lot of chopping though, so be prepared to spend some time in preparation. But it's worth the time! 

Ingredients:

-1 (15 oz) can fat free refried beans

-1 cup salsa

-2 cloves garlic, minced

- 2 Tbsp. chopped fresh cilantro (we used a lot more... like a cup more)

-1 (15 oz) can black beans, rinsed

-1 can diced tomatoes (you can use the ones with green chiles too)

- 7 flour tortillas

-2 cups shredded cheddar cheese

 Garnish with: -olives, sour cream, more salsa, ranch, lemon or lime juice, etc.

Directions: 

-In large bowl, combine and mix refried beans, 3/4 cups salsa, and garlic

-In separate bowl, combine  and mix 1/4 cup salsa, cilantro, black beans, and tomatoes

-Place 1 tortilla in a pie plate. Spread with 3/4 cup refried bean mixture over tortilla to with in 1/2" of edge. Top with 1/4 cups cheese. 

-Cover with another tortilla, spread 2/3 cup black bean mixture and top with 1/4 cup cheese. Repeat layering until all or most of ingredients are used. Cover top tortilla with remaining cheese. 

-Cover with foil. Bake at 400* for 40 minutes. Cut into wedges and serve. 

Lettuce Wraps

 These are delicious! The crispy lettuce, special sauce, mushrooms and water chestnuts, it's all a perfect combination. Just a warning, your husbands probably won't LOVE them like you will, because they contain lettuce and healthy food. :) But give these a try and you will see what I'm talking about! A couple of tips: These require a bit of chopping, so maybe chop the vegetables and make the special sauce beforehand. Also, for the fried rice noodles, I just used plain old chow mein noodles and didn't fry them, just put them on top of everything inside the lettuce cup. AND, one more thing, I have some rice wine vinegar if anyone wants to borrow it. Thanks to my sis-in-law Chelsea for the recipe!

Ingredients
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce
Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste
Stir Fry Sauce
4 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon rice wine vinegar
Taste it and add more if it needs it
Fried Rice noodles
· Dry rice noodles
· Oil
Directions
Make the special sauce by dissolving the sugar in water in a small bowl.
Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
Mix well and refrigerate this sauce until you're ready to serve.
Combine the hot water with the hot mustard and set this aside as well.
Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
Bring oil to high heat in a wok or large frying pan.
Saute chicken breasts for 4 to 5 minutes per side or done.
Remove chicken from the pan and cool.
Keep oil in the pan, keep hot.
As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
When chicken is cool, mince it as the mushrooms and water chestnuts are.
Make the Fried rice noodles by heating oil in a fry pan Add small amounts of rice noodles let them fry until they puff up, take them off and let them drain extra oil on a paper towel. I like to add a little salt to them.
With the pan still on high heat, add another Tbsp of vegetable oil.
Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups". And fried noodles
Top with"Special Sauce". Serve with Chili paste and Mustard

Easy Potato Soup

Super easy recipe, and it gets rid of the last potatoes sitting around in the potato sack.

Ingredients:

-Approx. 8-12 potatoes

(peeled and diced)

-3 cans of cream of chicken soup

-carrots, onion, celery, garlic

(all chopped)

-Extra spices as needed

Optional: Add a jar of that cheese stuff (what is it called?!) to make a potato cheese soup

Directions:

-Boil potatoes until soft

(Keep the potato water! You will use it!)

-At same time, and in a separate pan,  saute the veggies until soft

-Keeping the potatoes in the water they boiled in, mash about half of them

-Add cream of chicken soup to the potatoes and water

-Add veggies (and cheese jar if wanted)

-Heat and stir, adding in extra spices as needed