This is one of our all time favorite EASY meals.
Ingredients:
1 lb of ground beef or ground turkey
1 can black beans
1 can whole kernal corn
1 can red kidney beans
1 can white hominy
2 cans diced tomatoes
1 packet Hidden Valley Ranch Dressing Mix (the dry mix)
1 packet taco seasoning
Brown meat in pan and drain excess grease. Add all ingredients into 1 big pot. Heat on Medium for about 30 minutes or until hot throughout.
Serve in bowls with sour cream, shredded cheese and fritos. I've never met anyone who hasn't loved this meal!
Tuesday, June 17, 2008
Tuesday, May 6, 2008
super food quesadillas
Don't be fooled; these are not real quesadillas because there is no cheese. And these may be a bit too weird for you. I won't be offended... These are only for those who truly love sweet potatoes.
I chose orange font in honor of the sweet potatoes!
3-5 smallish sweet potatoes, washed, skin on
1 can black beans (organic if you so desire)
5-8 whole wheat (or your favorite variety) tortillas
touch extra virgin olive oil
touch sugar/honey to taste
Bake potatoes in oven wrapped in aluminum foil for about an hour on 400. When they come out, let them cool a minute so you don't feel your fingerprints off your fingers! (Some of us learn by experience.) Peel the potatoes. They almost slip right out of their peel. Mash the baked sweet potatoes in a medium bowl and add drained black beans (no need to cook or rinse). If you like your sweet potatoes extra sweet, add some honey or sugar. I keep my mix plain and it's still delicious.
Place tortilla in a pan with some evoo and add the mixture as the quesadilla filling. It will fill you up and is so good for you!
It's really fast (after the sweet potatoes bake) and easy.
-LLK
I chose orange font in honor of the sweet potatoes!
3-5 smallish sweet potatoes, washed, skin on
1 can black beans (organic if you so desire)
5-8 whole wheat (or your favorite variety) tortillas
touch extra virgin olive oil
touch sugar/honey to taste
Bake potatoes in oven wrapped in aluminum foil for about an hour on 400. When they come out, let them cool a minute so you don't feel your fingerprints off your fingers! (Some of us learn by experience.) Peel the potatoes. They almost slip right out of their peel. Mash the baked sweet potatoes in a medium bowl and add drained black beans (no need to cook or rinse). If you like your sweet potatoes extra sweet, add some honey or sugar. I keep my mix plain and it's still delicious.
Place tortilla in a pan with some evoo and add the mixture as the quesadilla filling. It will fill you up and is so good for you!
It's really fast (after the sweet potatoes bake) and easy.
-LLK
Thursday, April 24, 2008
Uncle Lane's Easy Cake
Ingredients:
2 large cans fruit pie filling (my favorites are cherry or peach)
1 box of Yellow or Butter cake mix
½ pound butter –chilled and cubed
Empty contents of pie filling into a 9x12 cake pan – then level.
Spread dry cake mix evenly on top of pie filling – DO NOT BLEND!
Distribute cubed butter evenly on top of cake mix.
Bake at 350 degrees for 35-40 minutes or until top is a golden brown.
Can be served immediately. I like mine with a heaping scoop of vanilla ice cream. Yum-Yum! CAUTION contents will be hot and delicious!
Submitted by Lane Ormerod
2 large cans fruit pie filling (my favorites are cherry or peach)
1 box of Yellow or Butter cake mix
½ pound butter –chilled and cubed
Empty contents of pie filling into a 9x12 cake pan – then level.
Spread dry cake mix evenly on top of pie filling – DO NOT BLEND!
Distribute cubed butter evenly on top of cake mix.
Bake at 350 degrees for 35-40 minutes or until top is a golden brown.
Can be served immediately. I like mine with a heaping scoop of vanilla ice cream. Yum-Yum! CAUTION contents will be hot and delicious!
Submitted by Lane Ormerod
Tuesday, April 22, 2008
Biggest Loser Sweet and Spicy Pork Tenderloin
1 1/4lb pork tenderloin
1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground allspice
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
1 tsp olive oil
2 TBSP honey
1 TBSP mince garlic
1 1/2 tsp hot sauce
Preheat oven to 350. Lightly mist small roasting pan or oven proof skillet with non-stick spray & set aside.
In a small bowl combine all the spices, mix well. Rub the pork evenly with the mix, cover with plastic wrap and refrigerate for about 15min.
In a small bowl whisk together honey, garlic, and hot sauce.
Preheat skillet over medium/high heat and put a few drops of olive oil. Cook the tenderloin for about 1-2min per side or until browned all over. Transfer tenderloin to prepared pan and baste with the honey mixture all over with basting brush. Place a meat therm. in the middle of the loin and set to 160.
Roast loin in the oven 28-35min or until it reaches 160 and juices run clear. Remove from oven and cover loosely with foil for approx. 10min.
Makes 5 - 4oz servings
***I did not use the hot sauce due to the tastes of my family. It turned out great!
***I also used a 1.7lb tenderloin, it was all I could find at the store.
Nutritional Info/Serving
Fat: 6.0g
Carbs: 9.2g
Calories: 168
Protein: 19.2g
1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground allspice
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
1 tsp olive oil
2 TBSP honey
1 TBSP mince garlic
1 1/2 tsp hot sauce
Preheat oven to 350. Lightly mist small roasting pan or oven proof skillet with non-stick spray & set aside.
In a small bowl combine all the spices, mix well. Rub the pork evenly with the mix, cover with plastic wrap and refrigerate for about 15min.
In a small bowl whisk together honey, garlic, and hot sauce.
Preheat skillet over medium/high heat and put a few drops of olive oil. Cook the tenderloin for about 1-2min per side or until browned all over. Transfer tenderloin to prepared pan and baste with the honey mixture all over with basting brush. Place a meat therm. in the middle of the loin and set to 160.
Roast loin in the oven 28-35min or until it reaches 160 and juices run clear. Remove from oven and cover loosely with foil for approx. 10min.
Makes 5 - 4oz servings
***I did not use the hot sauce due to the tastes of my family. It turned out great!
***I also used a 1.7lb tenderloin, it was all I could find at the store.
Nutritional Info/Serving
Fat: 6.0g
Carbs: 9.2g
Calories: 168
Protein: 19.2g
Sunday, March 23, 2008
Sweet Potato Muffins
Whether you like sweet potatoes or not...you will love these muffins!
2 cups mashed sweet potatoes
1/1/2 cups sugar
3 eggs
2 3/4 cups self rising flour
1 cup oil
2/3 cup water
1 TBLS cinnamon
1TBLS vanilla
When using fresh potatoes, cook before mashing. When using canned, drain before mashing. (you can easily make self rising flour from rice flour to make this recipe gluten free) Combine all ingredients. Mix as little as possible. Pour into greased muffinpans, or use paper liners, Bake 28 minutes at 350 degrees. Makes approx 28 muffins.
2 cups mashed sweet potatoes
1/1/2 cups sugar
3 eggs
2 3/4 cups self rising flour
1 cup oil
2/3 cup water
1 TBLS cinnamon
1TBLS vanilla
When using fresh potatoes, cook before mashing. When using canned, drain before mashing. (you can easily make self rising flour from rice flour to make this recipe gluten free) Combine all ingredients. Mix as little as possible. Pour into greased muffinpans, or use paper liners, Bake 28 minutes at 350 degrees. Makes approx 28 muffins.
Monday, March 17, 2008
Easy Baked Ziti
You will need:
1 large baking dish
1 pkg whole wheat penne or rotini pasta (I use whole wheat because w/ this dish you can't tell the difference)
1 container of your favorite spaghetti sauce
1 8oz container of ricotta cheese
2 1/2 cups mozarella
1 cup parmesean
Pinch of basil
Pinch of garlic salt
Pinch of Italian seasoning
Pince of pepper
1/2 cup of milk
Directions:
Preheat oven to 350
Cook pasta according to directions on box, just until no longer hard. Don't over-cook. Drain.
Mix together ricotta, 1/2 c. of mozarella, milk and spices. Consistency should be like pancake batter or a little thicker. You can add more milk if it becomes too thick.
Mix together pasta (drained) and ricotta mixture.
Line bottom of pan with a thinlayer of spaghetti sauce
Dump all of the pasta into the pan, covering with a layer of mozerella, then the rest of the spaghetti sauce.
Cook oncovered in oven for about 25 minutes and then add a mixture of mozarella and parmesean cheeses on top and cook for another 5-10 minutes, or until all the cheese is melted.
Serve with salad and warm bread. Yumminess.
1 large baking dish
1 pkg whole wheat penne or rotini pasta (I use whole wheat because w/ this dish you can't tell the difference)
1 container of your favorite spaghetti sauce
1 8oz container of ricotta cheese
2 1/2 cups mozarella
1 cup parmesean
Pinch of basil
Pinch of garlic salt
Pinch of Italian seasoning
Pince of pepper
1/2 cup of milk
Directions:
Preheat oven to 350
Cook pasta according to directions on box, just until no longer hard. Don't over-cook. Drain.
Mix together ricotta, 1/2 c. of mozarella, milk and spices. Consistency should be like pancake batter or a little thicker. You can add more milk if it becomes too thick.
Mix together pasta (drained) and ricotta mixture.
Line bottom of pan with a thinlayer of spaghetti sauce
Dump all of the pasta into the pan, covering with a layer of mozerella, then the rest of the spaghetti sauce.
Cook oncovered in oven for about 25 minutes and then add a mixture of mozarella and parmesean cheeses on top and cook for another 5-10 minutes, or until all the cheese is melted.
Serve with salad and warm bread. Yumminess.
Friday, March 14, 2008
Chicken and Vegetable Stew
This is the best soup...I think it's the marjoram that really makes it. I usually double the recipe and freeze some. Everytime I make it we absolutely love it. Enjoy!
CHICKEN AND VEGETABLE STEW
1 (32oz) container organic vegetable broth
1 (32oz) container organic chicken broth
2 or 3 chicken breasts (skinned, bone-in)
1 med. onion, chopped (optional)
4 celery ribs, chopped
Bring broth to a boil in a Dutch oven over medium-high heat. Add chicken, onion, and celery, and return to a boil. Then, reduce heat, and simmer 40-45 minutes till chicken is tender. Remove chicken from pan, and let cool slightly. Remove chicken from bones, discarding bones; shred chicken. Put chicken back in pot.
Add the following ingredients:
1 can black beans, rinsed and drained
1 (16-oz) pkg. frozen baby lima beans
1 small pkg. frozen English peas
1 (14 1/2 oz) can crushed tomatoes
1/3 cup organic ketchup
1 TBSP sugar
3 TBSP red wine vinegar
1 tsp Worcestershire sauce
1 tsp. hot sauce
2 tsp. dried marjoram
Bring to a boil; reduce heat, and simmer, stirring occasionally, about 40 minutes.
1 (32oz) container organic vegetable broth
1 (32oz) container organic chicken broth
2 or 3 chicken breasts (skinned, bone-in)
1 med. onion, chopped (optional)
4 celery ribs, chopped
Bring broth to a boil in a Dutch oven over medium-high heat. Add chicken, onion, and celery, and return to a boil. Then, reduce heat, and simmer 40-45 minutes till chicken is tender. Remove chicken from pan, and let cool slightly. Remove chicken from bones, discarding bones; shred chicken. Put chicken back in pot.
Add the following ingredients:
1 can black beans, rinsed and drained
1 (16-oz) pkg. frozen baby lima beans
1 small pkg. frozen English peas
1 (14 1/2 oz) can crushed tomatoes
1/3 cup organic ketchup
1 TBSP sugar
3 TBSP red wine vinegar
1 tsp Worcestershire sauce
1 tsp. hot sauce
2 tsp. dried marjoram
Bring to a boil; reduce heat, and simmer, stirring occasionally, about 40 minutes.
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