Banana Bread

Real prep time: 20 minutes
Cook time: 50-60 minutes
Serves: 8-10
Side dish suggestions: A good breakfast!

Supplies:
Food Processor (or just mash bananas by hand)
Wooden Spoon
Small bowl to melt butter
Mixing Bowl
Loaf Pan
Cooling Rack
1 Teaspoon Measuring Spoon
1 Cup Measuring Cup
1/2 Cup Measuring Cup
1/4 Cup Measuring Cup

From the freezer:


From the pantry:
3/4 Cup Sugar
1 t. Vanilla
1 t. Baking Soda
1 1/2 Cup Flour
Pinch of Salt

Fresh Ingredients:
3-4 REALLY ripe Bananas
1/3 Cup Melted Butter
1 Egg Beaten

Preparation:
1. Preheat oven to 350.
2. Mash or process ripe bananas until mushy and mostly smooth. Pour into mixing bowl.
3. Using a wooden spoon, mix melted butter into bananas.
4. Mix in sugar, egg, and vanilla.
5. Sprinkle baking soda and salt over the top and mix.
6. Add flour last and mix.
7. Pour into buttered loaf pan.
8. Bake at 350 for 50-60 mins. until middle is set.
9. Cool on rack, remove from pan and cool completely.

Extra info...
Make sure to cook through. Even when set the middle will be barely done so don't under cook.

My husband has added chocolate chips which is really good too!

Addie Mae's Cobbler

Real prep time: 8-10 minutes
Cook time: 30 minutes
Serves: 6-9
Side dish suggestions: A good vanilla ice cream

Supplies:
8x8 glass pan
Mixing spoon

From the freezer:


From the pantry:
1 Cup Flour
1 Cup Sugar
2 t. Baking Powder
Cooking Spray

Fresh Ingredients:
1 Cup Milk
1/2 Stick Melted Butter
2 Cups Berries (your favorites)

Preparation:
Spray pan with cooking spray. Combine all ingredients but the berries in the pan and mix well. Spread berries evenly on top-DO NOT MIX! Bake at 350 for 30 mins or until golden brown. Serve warm with a scoop of vanilla ice cream. Enjoy!

Extra info...

Aunt Nancy's Chocolate Chip Cookie Bars

Real prep time: 10 minutes
Cook time: 10-12 minutes
Serves: Many
Side dish suggestions: A good meal beforehand! :)

Supplies:
Mixer
Mixing Bowl
1/2 Measuring Cup
1 Measuring Teaspoon
Jelly Roll Pan

From the freezer:


From the pantry:
2 Cups Flour
1 Cup Chocolate Chips
1 t. Baking Soda
1 t. Salt
1/2 Cup Shortening
1/2 Cup + 4 t. Brown Sugar
1/2 Cup + 4 t. White Sugar
1 t. Vanilla

Fresh Ingredients:
1/2 Cup Butter-softened
2 Eggs

Preparation:
Cream shortening, butter, brown and white sugars, vanilla, and eggs. In a seperate bowl mix flour, baking soda, and salt. Mix with creamed ingredients. Stir in chocolate chips. Spread into jelly roll pan. Bake at 375 for 10-12 mins or until golden brown and no longer puffy. Cut into squares or "bars". YUM!

Extra info...
Watch the cooking time to make sure it's not under cooked or over cooked. It's a fine art! :)

Roasted Cauliflower

Real prep time: 5-7 minutes
Cook time: 8-12 minutes
Serves: 6-8
Side dish suggestions: It is a side dish! :)

Supplies:
Mixing Bowl
Mixing Spoon
Foil
Jelly Roll Pan

From the freezer:


From the pantry:
Olive Oil
Garlic Powder
Salt
Pepper
Cooking Spray

Fresh Ingredients:
1 Head of Cauliflower

Preparation:
Wash and chop cauliflower into smallish "trees". Put in mixing bowl and drizzle with olive oil, garlic powder, salt and pepper to coat. Mix well. Cover jelly roll pan with foil and spray with cooking spray. Spread cauliflower out on foil. Roast at 425 for 8-12 mins. until desired doneness.

Extra info...

Tortilla Soup

Real prep time: 5 minutes
Cook time: 25-30 minutes
Serves: 6-8
Side dish suggestions: Fruit or green salad

Supplies:
Stock Pot
Can Opener
Stirring Spoon

From the freezer:
1lb. Ground Turkey

From the pantry:
2 Cans Chicken with Rice Soup
2 Cans Corn
2 Cans Chicken Broth
1-1.5 Cups Salsa
Tortilla Chips

Fresh Ingredients:
Shredded Cheese

Preparation:
Cook ground turkey in the stock pot until cooked through. Drain if needed. Add the chicken broth, the corn (juice and all), the salsa, and the chicken and rice soup (with the water for each can as it calls for on the side of the can) and heat thoroughly.

To serve, put tortilla chips in the bottom of a soup bowl (crunched up or whole depending on your tastes). Spoon soup over the top and garnish with shredded cheese. Enjoy!

Extra info...
Other optional garnishes-sour cream, chopped onion, avocado, etc. Be creative!

The original recipe called for cooked, cubed chicken instead of ground turkey but I find the turkey saves me time and tastes better!

Darla's Enchiladas

Real prep time: 15 minutes
Cook time: 60 minutes divided
Serves: 6-8
Side dish suggestions: Spanish Rice, Corn Bread, Salad, Fruit

Supplies:

• Jelly Roll Pan
• Large Sauce Pan
• Spoon
• ½ Cup measuring cup
• 9x13 Glass Pan or two 8x6 Glass Pans (Use one, freeze one)

From the freezer:

• 3 Cups Cubed Chicken

From the pantry:

• 2 Cans Chili (or 1 each Cream of Chicken and Cream of Mushroom Soup)
• 1 Can Chopped or Sliced Olives
• Tortillas (8 Flour or 10 Corn)
• Cooking spray

Fresh:

• 2 C. Sour Cream
• 1 C. Shredded Cheddar Cheese

Preparation:

1. Put frozen chicken breasts on a jelly roll pan and broil until cooked through and juices run clear, flipping once after maybe 12-15 minutes.
2. While chicken is cooking heat sour cream, chili, and olives in a sauce pan, stirring occasionally.
3. Cube chicken and add to the sauce pot.
4. Spray glass pan. Scoop 1/4c.-1/2c. chicken mixture (with measuring cup) on a tortilla, roll up and place in pan. When pan is full pour the rest of the sauce over enchiladas. Sprinkle with cheese.
5. Bake until heated through @ 350 for 20-30 minutes. Enjoy!

Extra info...

I use turkey chili, mozzarella cheese, and corn tortillas to cut down on calories!

Honey Roasted Peanut Salad

Real prep time: 15 minutes
Cook time: 90 seconds
Serves: 8
Side dish suggestions: This is a side dish!

Supplies:
• Cutting Board
• Knife
• Small Sauce Pan
• Small Whisk
• Salad Bowl
• Tongs

From the freezer:
• None

From the pantry:
• 1/3 C. Sugar
• 1/3 C. Red Wine Vinegar
• 1/3 C. Vegetable Oil (Don’t use Olive)
• Honey Roasted Peanuts

Fresh:
• 1 Red Bell Pepper
• Green Onion
• Apple Chunks or Mandarin Orange Slices
• Chopped Carrots
• Mixed Greens

Preparation:
1. Bring sugar and red wine vinegar to a boil for about 60 seconds, stirring constantly. Remove from heat and let cool completely.
2. Wash greens, chop fruits and veggies. Throw it all in a salad bowl. Add honey roasted peanuts.
3. When sugar/red wine vinegar mix is completely cooled, stir in vegetable oil. Mix well and pour over salad. Toss well and serve immediately. Enjoy!

Meatballs and Shells

Real prep time: 15 minutes
Cook time: 15 minutes
Serves: 4
Side dish suggestions: green salad, garlic bread

Supplies:
• Large pot
• Baking sheet
• Medium bowl
• Cookie scooper, melon baller, or spoon

From the freezer:
• 1# ground beef or ground turkey, thawed

From the pantry:
• 1# box pasta shells
• 1/2 c bread crumbs
• 1 tsp oregano
• 1 tsp basil
• 1 tsp parsley
• 1 tsp garlic salt
• 1 jar marinara

Fresh:
• 1 egg
• Parmesan (optional)

Preparation:
1. Combine ground meat, egg, oregano, basil, parsley, garlic salt, and bread crumbs in a medium bowl.
2. Scoop out meat in 1-inch balls and place onto baking sheet. (I cover the sheet with aluminum foil for easy cleanup.) If you like, roll the balls so they are uniform. In your oven, move the top rack so it's 4-6 inches from the top. Turn on your broiler. If you have an option, use low.
3. Cook pasta according to package directions.
4. Broil meatballs for 6-8 minutes on until beginning to brown. Shake them around or flip them over and broil for 4-6 more minutes or until cooked through.
5. Drain and set aside shells. Dump the cooked meatballs into the pot you used for the pasta and add the marinara. Heat through.
6. Top the shells with the meatball marinara. Add grated parmesan if you like.

Chocolate Chip Banana Bread

Real prep time: 15 minutes
Cook time: 40-50 minutes
Serves: 10
Side dish suggestions: A tall glass of milk

Supplies:

• 2 bowls
• 9x5 inch loaf pan
• Measuring cups & spoons

From the pantry:

• 1 3/4 c. flour
• 2 t. baking powder
• 1/2 t. baking soda
• 1 t. cinnamon
• pinch nutmeg
• 1/8 t. sea salt
• 1/2 c. maple syrup
• 1 t. vanilla extract
• 1 T. canola oil
• 1/3 c. chocolate chips

Fresh:

• 1 c. very ripe banana, mashed (about 2 bananas)
• 1/2 c. milk (use soy or almond milk for a dairy-free bread)

Preparation:

1. Preheat oven to 350 degrees.
2. In a large bowl, combine dry ingredients. Mix well.
3. In a separate bowl, combine mashed banana with maple syrup, milk, and vanilla extract. Mix well.
4. Add banana mixture to dry ingredients. Add canola oil just as the mixture starts to come together. Mix until just combined (do not overmix).
5. Pour into a lightly oiled 9x5 inch loaf pan and bake for 40-50 minutes, until golden brown and a toothpick inserted into the center comes out clean.

This may be the tastiest banana bread you've ever made. You could leave out the chocolate chips, but why would you?! The bread can easily be made dairy-free by using soy or almond milk and dairy-free chocolate chips.

(Adapted from The Everyday Vegan, by Dreena Burton.)

Cuban Fried Rice

A true last-minute recipe - quick & easy! Great as a one-dish meal, or can wrap the rice in a tortilla & serve. Best not to freeze as rice gets mushy once thawed.

Real prep time: 30 min from start to ready
Serves: 4
Side dish suggestions: Salad, tortilla chips/dip

Supplies:

• Large skillet

From the pantry:

• 1 can pineapple chunks or tidbits



• 1 can black beans, drained & rinsed



• 1 Tbsp. olive oil



• 1 cup white or brown rice (uncooked)



• Jamaican Jerk seasoning (I use Jamaican Me Sweet, Hot & Crazy marinade)

Fresh:

• 1 green or red bell pepper, chopped



• 1 onion, chopped



• 1 ham steak, chopped or use leftover ham (approx. 2 cups)



• 1 jalapeno pepper, sliced (optional)



• Lime wedges (optional)

Preparation:

1. Cook rice according to package directions.



2. Saute ham, onion & bell pepper in olive oil over medium heat until onion is tender.



3. Add beans, pineapple & jalapeno with a little of the pineapple juice.



4. Add Jamaican Jerk seasoning to taste (a little goes a long way).



5. Stir in cooked rice & more pineapple juice until mixture is desired consistency.



6. Serve with lime wedges!
   

Crock Pot Chicken Taco Chili

I know that summer is upon us and chili isn't a food you think to make on a warm evening but, since our spring has been dreary and cold, I've made this more than once over the last few months. I've been becoming more familiar (and adventurous) with my crock pot this year. I've sort of fallen in love--it's so darn easy! I found this recipe on a food blog I love: http://www.skinnytaste.com/ The blog's author, Gina, takes recipes and lightens them up without sacrificing taste. Everything I've made from her site is delicious. Take a moment to check it out. Ok, on to her super yummy chicken taco chili....

Real prep time: 15 minutes
Cook time: low for 10 hours, high for 6 hours
Serves: 10 1 1/4 cup servings (it makes A LOT)
Side dish suggestions: tortilla chips, fresh fruit

Supplies:
• Crock Pot
• Can Opener
• Measuring spoons

From the freezer:
• 10 oz package of frozen corn kernels
• 3-4 boneless, skinless chicken breasts

From the pantry:
• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 2 14.5-oz cans diced tomatoes w/chilies (I like Rotel)
• 1 packet taco seasoning
• 1 tbsp cumin
• 1 tbsp chili powder

Fresh ingredients:
• 1 onion, chopped
• Chile peppers, chopped (optional)
• ¼ cup fresh cilantro, chopped

From the fridge:
• Low fat cheese (optional)
• Low fat sour cream (optional)

Preparation:

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream

Extra info...
The creator of the recipe recommends serving the chili over white rice. I haven’t tried it yet, but I think it sounds like a great idea. For dinner the next night we’ve wrapped leftovers in a tortilla—a quick and easy burrito!

Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0g • Protein: 16.9 g
(chili w/o optional additions)

Shepherd's Pie

Technically this is "Cottage Pie", since Shepherd's Pie is made with lamb....but we Americans generally call it by this name, so I'll stick to tradition!

Real prep time: 30 min
Cook time: 30 min
Serves: 4-6
Side dish suggestions: green salad

Supplies:

• Large skillet
• Medium pot
• 9x13 baking dish

From the freezer:

• 1.5 lbs ground beef
• 2 c. frozen vegetables (carrots, corn, peas)

From the pantry:

• 1 can cream of mushroom soup
• 1/2 c. beef broth
• 1 tsp worcestershire sauce
• salt
• pepper

Fresh:

• 6-7 medium potatoes, peeled & quartered
• 1 onion, chopped
• 8 Tbl butter
• milk

Preparation:

1. Preheat oven to 400 degrees.
2. Boil potatoes until tender.
3. Brown beef in skillet with onion until fully cooked & onions are tender.
4. Add frozen veggies, salt, pepper, worcestershire, broth & cream of mushroom. Stir & simmer on low heat.
5. Mash potatoes with butter & milk until creamy. Season to taste.
6. Place beef mixture in baking dish. Distribute mashed potatoes on top.
7. Cook at 400 degrees until bubbling and brown on top - approx. 30 min