Nutty Granola

3/4 cup coconut oil
3/4 cup honey
1 1/2 whole, natural Almonds (green pkg at Aldi or California Style at Farm & Fleet) (I chop mine)
3/4 cup sunflower kernels
3/4 cup wheat germ
1 T vanilla extract
3/4 t salt
9 cups regular, uncooked oats (red container at Aldi, you'll use about 3/4 of the container)

Measure oil and honey into glass measuring cup (should equal 1.5 cups together) (melt coconut oil if solid)
Pour into mixer add remaining ingredients, mix
Spread into 2, 9x13 cake pans, lightly greased
Bake 350 for 25 min, taking out every 5-6 minutes to stir (so that's 5 times you need to stir)
Cool before you store back in your oats container (it will more than fill 1 container now).

Enjoy with Vanilla Greek Yogurt.

Taco Seasoning

Say goodbye to prepackaged taco seasoning packets!  You can make your own for less $$ and save yourself the preservatives! I save an old spice container and keep my mixture in there. 

Combine:

2T chili powder

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp dried oregano

1/4 tsp cayenne

1/2 tsp salt

Combine spices in container, shake and use as desired.

Chickadilla Soup

4 cups reduced-sodium chicken broth
2 cans (15 oz. each) organic black beans or pinto beans, rinsed and drained
2 cans ( 14 1/2 oz. each) diced organic tomatoes
1 pound boneless, skinless chicken breasts or thighs
1 can (10 oz.) mild red enchilada sauce
1 package (10 oz.) frozen organic whole kernel corn
1 can (4 oz.) diced organic green chilies
1/2 medium organic onion, chopped
1 tablespoon chopped fresh organic cilantro
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon pepper
Bottled hot pepper sauce, sour cream, organic lime wedges, chopped organic avocado, shredded cheddar cheese or chopped fresh organic cilantro (optional)

In 6-quart crockery cooker combine broth, beans, undrained tomatoes, chicken, enchilada sauce, corn, chilies, onion, 1 tablespoon cilantro, cumin, chili powder and pepper. Cover and cook on low heat setting for 6 to 8 hours or on high setting for 3 to 4 hours.
Remove chicken from crockery cooker. Cover cooker. Shred chicken. Return chicken to mixture in crockery cooker. Cover and cook on high heat setting for 15 minutes more.
Ladle into serving bowls. Serve with tortilla chips.

Chicken Stuffing and Pineapple

This is the REAL recipe, and trust me it is really good. The problem is I don't have time to follow the REAL recipe every time I want to make this, so for the times that you do have time follow the top directions. AND for the times you don't... well skip to the bottom and get cooking!

Chicken Stuffing and Pineapple
2/3 cup hot water
2 T margarine
2 cups Stove Top Stuffing
1 can (8 1/4oz) crushed pineapple in syrup
4 boneless, skinless chicken breast halves
1 med green pepper (optional)
2T brown sugar
2T vinegar
1/4 tsp ground ginger

Heat oven to 400degrees
Microwave butter and water until hot
Stir stuffing, water, butter, pepper and 1/2 pineapple/syrup in bowl
Spoon 1/2 stuffing mix into greased 9x9 pan
Place chicken over stuffing mix and top with remaining stuffing
Mix remaining pineapple, syrup, sugar, vinegar & ginger. Spoon over top of chicken/stuffing.
Cover, bake 350 for 30 min or until chicken is cooked through

Quick Fix: Chicken Stuffing and Pineapple
1, 20oz can crushed pineapple
1/2 cup water
1 box stuffing (choose whole wheat or low sodium if you want a healthier option)
4 thawed, chicken breasts**
Mix stuffing, pineapple and water in a bowl
Line 9x9 pan with tin foil
Dump 1/2 stuffing mixture into lined 9x9 pan
Lay chicken breasts on top of stuffing
Cover and bake at 375degrees for 30 minutes or until chicken is cooked through.

**Baking time varies on the thickness of the chicken, so if you need supper on the table in a 1/2 hour, cut your chicken breasts so they are thinner.  If you have an hour for them to cook then leave them thick.

For leftovers or to feed a crowd, simply double everything (i.e use a whole bag of chicken breasts) and put into a 9x13 pan.

Banana Bread

3 ripe bananas
1/3 cup milk (any percent)
1 tsp lemon juice
1/2 cup soft, butter (use wrapper to grease pan)
1 cup sugar
2 eggs
2 cups whole wheat flour (no one will notice)
2 tsp baking powder
1/2 tsp salt

Add ingredients in order listed to mixing bowl (bananas can still be whole). Mix until well blended. Pour into 1, greased bread loaf pan (batter will fill pan 1/2-3/4 full). Bake for 1 hour on 350 degrees, use toothpick test if center looks soft. 

Vegetable Enchiladas

1 Tbs canola oil
1 med. onion, chopped
1 med. green pepper, chopped
1/4 c. chopped fresh cilantro
2 c. frozen corn, thawed (in microwave in needed)
2 c. zucchini, grated with skin on
1, 15oz can Mexican (or tex-mex) chili beans, undrained
1 tsp. cumin
1 tsp. chili powder
12 whole wheat tortillas
1, 15oz can Enchilada sauce
1/2 c. shredded cheddar cheese

Preheat oven to 350 degrees.
Grease 13"x 9" baking dish.
In large skillet heat canola oil. Saute onion and green pepper until tender.
Add cilantro, corn and zucchini - heat 5 minutes.
Add beans, cumin, chili powder to veggies and stir thoroughly.
Place 1 tortilla in your 13x9 pan. Fill the tortilla with ~1/2 cup of bean/veggie mix, then roll the tortilla closed and tuck at the end of the pan. Repeat until you run out of veggie/bean mix.
Dump the can of enchilada sauce over the entire pan and sprinkle with desired amount of cheese.

Cover with foil and bake at 350 for 45 min. Remove foil and continue to bake 15 min OR broil on high for a quick 3 minute finish.

** Please note my husband and I rated this dish a 6 (10 being best) on the 1st night we tried it, but rated it an 11 leftover! We would both suggest making it for leftovers! It went from average to AWESOME overnight!

Breakfast Pies

1 batch Whole-Wheat Pie Dough (click here for directions)
5 egg whites
2 eggs
1/4 cup milk
1/4 tsp salt
1/4 tsp pepper
1  onion, chopped
1 green or red pepper, chopped
4 oz breakfast sausage (the kind that comes in a roll)
3/4 cup shredded cheese


In large bowl whisk together the egg whites and full eggs, milk, salt and pepper, set aside.

In large skillet cook meat (like you would ground beef), drain off the grease and transfer meat to a large plate or glass bowl.

Using your dirty, greasy skillet that you just browned the meat in, cook your onions and peppers over med-high heat until tender. re-add (approx) 4oz of sausage that you just cooked. Let cool while you deal with the crust.


Now turn your oven on to 350.

Coat 12 muffin cups with spray or use an oiled paper towel

On a lightly floured surface roll out your pie crust to 1/8" thick (not too thin that you can't pick up an edge w/o it tearing).

Use a 4-5" round cookie cutter (or an upside down cup) to cut out circles, place circles in muffin tin
Repeat until all crust is gone or you have at least 12 circles (whichever you prefer).

Combine your egg and now-cooled, meat mixture and carefully spoon into your crust-lined cups. Sprinkle each cup with cheese (skip to save calories). Then bake ~30 min or until pies are set and crust is golden brown. Serve warm.