Bean Dip for a Crowd

Bean dip is a fun thing to eat as a healthy snack or great to serve for a crowd. This would make a great after school snack. You can serve it with chips and vegetables. You could also use this recipe as a filling for burritos. Beans are a great source of fiber and protein and I love eating them.

Ingredients

1 16 Oz can refried beans
1 4 oz can of green chilies
1/3 C chia (great way to boost up the nutrition )
1/2 C shredded cheese (for non vegan version)
1/2 C salsa *optional


Directions

1. Stir all the ingredients in a bowl. Then heat covered in the microwave it will splatter.
2. Serve warm. Yum!

Layered Overnight Green Salad (healthier)

I have been wanting to make this for a while for my family. My Mom used to make this and I always got excited when you did. The great thing is you can make it ahead so you don't have to be making it at the last minute. It makes it very nice. I made it healthier. Not adding the mayo to it either and added honey mustard dressing at the end. It was a nice twist. Great for holiday gatherings.


Ingredients

2 C Romain lettuce washed cut in bite size pieces
2 C Spinach washed
2 C celery chopped
1 bunch green onions chopped
1 lb of frozen green peas
5 oz of bacon bits
8 hard boiled eggs chopped up
1 C shredded cheddar cheese
garnish with 1 C shredded cheese and 1/2 C chopped green onions if desired

Dressings

1 1/ 2 C Plain yogurt
4 T honey
1/2 tsp garlic powder


Honey Mustard Dressing

6 T olive oil
2 T cider vinegar
1 T mustard
3 T honey
1/2  tsp salt
1/4 tsp ground pepper

Blend until all creamy. 


Directions

1. In a large bowl put in Romain lettuce evenly on the bottom.
2. Next spread the spinach on top evenly.
3. Next the celery evenly distributed.
4. Green onions come next put evenly over the celery
5. Then pour the peas evenly on top of the onions.
6. Sprinkle the bacon over the top of the peas.
7. Then the chopped up eggs
8. Spread the cheese on top evenly.
9. In a small bowl mix up the dressing. The yogurt, honey, and garlic.
10. Spread the dressing on top of the cheese. Try to seal the edges.
11. You can garnish with the cheese and green onions.
12. Cover with a lid or plastic wrap. Put in fridge overnight. (We ate in 8 hours and that worked great. )
13. If desired you can drizzle on the honey mustard dressing before serving for added flavor. Yum! We love honey mustard at our house.

Creamy Roasted Cauliflower Cheese Soup

This soup was so creamy and good. I adapted another version of it to make it healthier. It had great flavor and my family loved. I sometimes am not sure I love cauliflower, but I really loved this. I have made this twice in one week. This is my new favorite soup.

Ingredients

1 head of cauliflower chopped in bite size pieces
3 T olive oil
salt and ground pepper
3 T olive oil
1 onion chopped up
3 cloves of garlic minced
3 cups milk
1 1/2 C water
1/2 C canned coconut milk
1/2 tsp crushed red pepper *optional
2 tsp dried parsley
1 tsp thyme
1/2 tsp basil
2 tsp salt
1/4 tsp ground pepper
1 tsp honey
2 oz of sharp white cheddar cheese shredded
1 oz of parmesan cheese shredded

Directions Heat oven to 425 Serves 4

1. Place cauliflower on cookie sheet drizzle on olive oil and sprinkle on salt and pepper. Toss it so it is all covered with oil. Place pan in oven and cook about 30 min until light golden. Set aside.
2. Place a large pot on the stove on medium heat. Pour in oil  and then chopped onions and garlic. Cook until nicely softened.
3. With a wire whisk stir in the milk, water, coconut milk, red pepper, parsley, thyme, basil, salt, pepper, and honey. Stirring constantly let the mixture come to a boil. Turn down the heat to low.
4. Toss in the cauliflower and stir it in.
5. Pour mixture into blender (I used a blendtec) and blend until all smooth. It took a couple minutes.
6. Pour back into pot. Stir in cheese until melted.
7. Serve into bowls. Top with additional cheese or a sprinkle of parsley and crushed pepper if desired.
Enjoy!

Mexican Cornbread Salad (layered)

I made this yummy salad for my family yesterday. We enjoyed it as we watched LDS  General Conference Yesterday. Its some thing we do twice a year. It is always a sweet time. The salad was a great addition and got enjoyed by all. I only have a little remaining for my lunch today. :) We also enjoyed a beautiful hike up in the mountains behind our house this weekend. The colors of the leaves are so pretty. I loved breathing the fresh air up there too. We live in a beautiful world.  I hope that you had a nice weekend with your family or friends.

This salad has so many wonderful flavors in it. It is a great combination.

 Ranch Cashew Salad dressing

1 C unsalted cashew pieces soaked at least 15 min *
1/4 C almond milk
1/2 C water
1 tsp salt
1/4 tsp cumin
1/4 tsp chili powder
2 T fresh lemon juice
1/4 C dried parsley
1 tsp garlic powder
2 T dried onion pieces

1. Pour drained cashew pieces in the blender with the remaining ingredients. Blend until smooth.
2. Store in the fridge until ready to use.
* I put the cashews soaking in water in the microwave for 1 min. It speeds up the soaking process.

Layered Cornbread Salad

Ingredients

1 8x8 cornbread * Here is a whole grain recipe
2 cans black beans drained and washed
2 cans of whole kernel corn drained
2 1/2 C of cheese
2 C mixed salad greens
6 green onions chopped up
3 celery stalks chopped
ranch cashew dressing above or ranch dressing of your choice
5-6  Roma tomatoes chopped up
1/4 chopped cilantro
juice from one lime

Directions  Feeds 12-15

1. Crumble half of the cornbread into the bottom of a large salad bowl.
2. Next layer spread evenly one can of the beans on to the cornbread.
3.  Next layer one can of the corn spread evenly on the beans
4.  Spread on the salad dressing evenly on top of the beans.
5. Spread around the celery.
6. Distribute half of the green onions on top of the celery.
7. Pour 1/2 of the cheese evenly on top of the celery.
8. Crumble the rest of the cornbread on top of the celery.
9. Spread around the mixed salad greens on top.
10. Spread around the other can of black beans.
11. Pour evenly the corn over the beans.
12. Pour on the remaining cheese over the top.
13. Spread the tomatoes on top of the cheese.
14. Then sprinkle on the rest of the green onions.
15. Garnish with cilantro. Squeeze the lime all over the top of the salad.
16. Cover and store in the fridge until ready to serve or serve at once.
17. Enjoy!

Summer Vegetables Quesadillas

Quesadillas are always a big hit at our house. So I thought it would be fun to add some Summer vegetables that are available right now. I love all the flavor that it adds to the quesadillas.

Ingredients

6 whole grain tortillas (make your own whole grain tortillas)
3 T oil (I used grape seed)
1 C chopped zucchini chopped
1 C yellow squash chopped
1/4 C purple onion chopped
2 green onion chopped
1/4 jalapeño chopped
1 C chopped red peppers
juice from 1/2 lime
1/4 C chopped cilantro chopped
1 tomato chopped up
1 C chopped cooked chicken * optional (for non vegetarian version)
1/2 C cheese ( I used mozzarella)
Salt and pepper to taste

garnish: 
chopped tomatoes
cilantro chopped
plain greek yogurt
salsa

Directions     Serves 6

1. Heat a skillet on medium heat put in zucchini, yellow squash, onion, green onion and jalapeño. Cook until softened. Stir in the lime juice
2. Toss in the tomatoes,  and optional *chicken and cook until just heated thoroughly. Take off the heat.
3. Place skillet on medium heat. Cook 2 tortillas on both sides until light golden. Place one on the skillet and then distribute 1/3 C of vegetable mixture on to the tortilla. Pour on 3 T cheese. Place another tortilla on top. Cook on both sides. If you have a quesadilla maker or tortilla maker to cook it in that would be easier.
4, Take off the heat once the cheese melts. Garnish with toppings and serve.

Enchilada Nachos

So I wanted to make something fun for my 2 kids for lunch today. This is what I came up with. It was delicious and so easy. We enjoyed it. I laughed because between the two of them one doesn't like beans and the other one doesn't like tomatoes. So between the two of them they gobbled it up, and with my help.  This would be great to serve this weekend. You may want to increase the portions. :)

Ingredients

3 C tortilla chips
1 Can black beans drained and rinsed off
1 small can of green chili mild enchilada sauce
1 C of  grated cheese (I used combo. of sharp and jack cheese)
jalapeño slices (they come in a glass jar) * optional
2 Roma tomatoes chopped up
salad greens *Optional

Directions  serves 3-? Heat oven to broil

1. Spread chips on cookie sheet.

2. Drizzle the enchilada sauce evenly over the chips.

3. Spread the cheese evenly over the chips.

4. Put on some jalapeños if desired. Makes it spicier.

5. Place in oven and watch. Mine was done in less than 2 min.

6. Take out of the oven and garnish with tomatoes.

7. I served it on a bed of spinach and romaine. It tasted good all mixed together. It is a complete meal and it tastes delicious.  Have a great weekend.

Enchilada Casserole with Black Beans and Brown Rice

Nice meal with lots of fresh vegetables with it.

Enchilada Casserole

I love eating enchiladas. Well I could just about eat Mexican food every night. This was an easy way to eat enchiladas without a lot of preparation.  I liked that! It made a delicious meal last night, and great lunch today too. Enjoy your weekend. Its a beautiful day here. 

Ingredients:
2 C cooked brown rice
2 cans of black beans  rinsed and drained  (* i used beans I cooked)
2 small cans of enchilada sauce or one large one (*I used this sauce)
2 C sharp cheddar cheese
Serve with:  Salsa, guacamole and  tortilla chips and fresh vegetables 

Directions: Serves 8. Heat oven to 350
1. Grease 9 x 13 pan. Spread brown rice on the bottom of the pan. Drizzle evenly over the rice 1/4 to 1/2 C of enchilada sauce.
2. Then spread the black beans evenly over the rice.  Spread about 1/2 C of cheese over the beans.
3. Pour and spread the enchilada sauce over the beans.
4. Pour the remaining cheese on top.
5.Place pan in the hot oven and cook about 25 min until heated all the way through.
6.  Take out of the oven and serve warm with fresh salsa, guacamole, tortilla chips and fresh cut up vegetables.      
* I had frozen the sauce in a zip lock and it was great!
* I made black beans in my pressure cooker. I soaked them for 2 hours. Cover them completely with water. Then rinse the beans and pour drained beans in the pressure cooker. Cover the beans in water about 2 C of water to 1 C of beans. Add 1/2 tsp baking soda. (It helps them to not cause as much gas.)  Cook them on high pressure for about 30 to 35 min. Let the pressure release on its own. Drain  and use or, freeze them in airtight containers and they are ready to use when you need them. Just thaw them and they are ready to go.      

Cobb Salad (Easter Dinner or anytime)

I have found that bright colors and how it is presented adds to my enjoyment of eating vegetables. My husband has his Dads gift of making food look really nice. He has passed that on to my daughters. My husband made this for our early Easter dinner with our family yesterday. It was a big hit. It tasted delish. I can't wait till he has more time to cook with me. He is an amazing chef. 
This could make a great addition to your Easter meal. I love this time of new birth and the world coming alive with color. :)
 
 Ingredients

Romaine and Spinach washed and chopped up
tomatoes chopped up
frozen peas
cheese
bacon bits
other options: chopped celery, grated carrots, strawberries, purple onions, avocados,cucumbers, and ?


Salad Dressing options:

Raspberry Dressing  

Ingredients:

1 C Grapeseed Oil
1/4 white vinegar
1/4 raspberry sauce
2 to 3 T honey
*1/4 tsp salt and pepper (Optional)


Ranch dressing

1 pkg traditional ranch dressing packet
1 C mayo with olive oil
1 C buttermilk ( I used 1 C milk 1 T vinegar)
2 tomatillos husk removed diced
2 garlic cloves
juice from 1 lime
1 jalapeno seeds removed
1/2 bunch cilantro washed

Directions 


1. In serving bowl  make a bed with the greens covering the bottom.
2. Then make rows of vegetables going across the top.
3. Put ingredients for the dressing in the blender and blend a couple minutes. Serve dressing on the side.  
Happy Easter Week!
 


  
 

    

                     

Quick Blender Broccoli Cheese Soup

We had a crazy weekend. Our 2 year old grandson got to be hospitalized for a cold that had gotten into his eye. We are very grateful it was not more serious, and he is back home. We are grateful for the tender mercies. The positive side is I got to spend more time with her 2 other boys, while Britney went to the hospital. Max is so fun to cuddle with  he is a great baby.

I am making an effort to eat more vegetables. If you are like me it is something I have to think about it does not come naturally to choose vegetables. This was a quick and easy lunch. It was a great way to eat some vegetables.

Ingredients:
2 C steamed broccoli florets
1/4  Small onion (steamed the last 2 minute with the broccoli)
1 clove of garlic
1 C warm water
3/4 tsp thyme
1/4 tsp marjoram *optional
1/8 tsp ground pepper
1/8 tsp nutmeg * optional
3/4 tsp sea salt with iodine
1 0z of cheddar cheese (and some for a garnish)

Directions: 2 servings
1.  Throw all the ingredients in a blender or food processor. Blend until smooth. 

2. Serve hot with  a little cheese grated on top.



 

Black Bean dip

This is a great meal filled with protein that you can fix without heating up the kitchen. It was gobbled up by my family yesterday. I called it dump dip. I always enjoy meals that are quick and easy for summer. Enjoy!

Ingredients:
1 can black bean drained (I had some that were seasoned called Cuban black beans)
1 can diced tomatoes drained
1 can diced green chili's
1 1/2 C plain yogurt
mixed cheese
3-4 green onions chopped
chili verde sauce *optional

Directions:
1. Dump drained beans into a serving dish.
2. Dump the diced tomatoes on top.
3. Dump the green chili's on top. (Evenly)
4. Spread the yogurt on top evenly.
5. Spread the cheese on top. Heat in microwave till cheese melts a little if desired.
6. Sprinkle on green onions and drizzle on chili verde sauce if desired. Serve with chips.  

Whole Grain Tortilla Pizza

Vegetables and Beans

Vegetable

This is an easy meal for Summer. We enjoyed it last week. There are all sorts of variations you can do to as well. The best part was I felt like I was eating something healthy and fresh. Great for a get together. Everyone could make their favorite combination.


Ingredients:

Cut up tomatoes
purple onion
fresh herbs basil marjoram or ?
yellow peppers
homemade re-fried beans (I added chili Verde to them) or any beans
spices- Italian or Mexican mix.
2 T olive oil or grape seed oil to combine vegetable
salt and pepper to taste
cheese Parmesan or any cheese of your choice
homemade whole grain tortillas  or store bought  

Directions: Heat oven to 375


1. Combine vegetables of your choosing with combine spices, salt, pepper and oil stir in a bowl.

2. Scoop a serving size on to tortilla. If using beans put them on the tortilla first.

3. Sprinkle on cheese if desired. Place tortillas on cookie sheet. Bake in oven till nice and hot 3-5 min. Serve hot. Yum!