Fruit Pizza

http://mojosavings.com/fruit-pizza-recipe/

here is a link to a recipe I have done its easy and yummy!

-Shailee

Chickpea Salad

Chickpea Salad

 

1 Large can (16oz) of chickpeas, drained
1 Large celery stalk, chopped
1/2 cup of sunflower seed kernels
1/4-1/2 cup red onion, chopped
 Mayo
Salt and Pepper to taste

Instructions:
Roughly mash the chickpeas (they should still have a chunky texture).  Add the celery, onion and sunflowers to the chickpeas and mix together.  Add as little or as much Mayo as you want (I probably only used 1 1/2-2 tablespoons) to bind it all together.  Salt and pepper to taste. Can put on bread for a sandwhich or on lettuce wraps.

Fresh Vegetable Basil Soup

Fresh Vegetable Basil Soup

 

 

3 Tablespoon Vegan Butter

1 Medium sized onion

1 large stalk celery

1 large carrot

1 large potato

2 large tomatoes

4 cups of veggie stock

1 tsp dry basil

1/2 small head of broccli or cauliflower

2 small zucchini

1/2 lb green peas

1-2 cloves of garlic

Instructions:

In a 5 quart pan over medium heat melt the butter. Then add the onion, garlic, celery, carrots and cook until the veggies are soft (approx 10 mins).  Meanwhile, peel the potato and cube. Dice the tomatoes (approx 2 cups). Add potato, tomatoes, veggie stock and basil to the pan and bring to boil.  Cover and simmer for 15 mins.  Add the cauliflower or broccoli and zucchini.  Simmer for 10 more minutes.  Add peas and cook for 5 more minutes.  Season with salt and pepper to taste.

Worlds Easiest Cookies

Worlds Easiest Cookies:

1 Package of any flavor cake mix

2 eggs

1/2 cup of oil

Sir all ingredients until smooth.  Roll into 1 inch balls and place on an un-greased baking sheet. Bake at 350 degrees and cool on cookie racks.  Some good ones are Devils food cake mix with peanut butter chips or white chocolate chips.  

Crockpot Chicken Tortilla Soup

This soup is SO quick and easy to throw together, it literally only takes the few minutes needed to open all the cans. It makes quite a lot, but I like to do the whole recipe because extra servings can be frozen and set aside for another day. (Also, this recipe calls for full cans, so it would be hard to do a half recipe.)  - Jenni

 

The original recipe/photos can be seen here: http://www.chef-in-training.com/2011/12/crockpot-chicken-tortilla-soup/

 

 

 

CROCKPOT CHICKEN TORTILLA SOUP
2 chicken boneless skinless chicken breasts
2 cans Ro-Tel (I like the lime & cilantro, but the regular is fine)
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn
1 onion, chopped
2 cans low-sodium chicken broth
1-2 cups of water
1 Tbsp garlic powder*
1 Tbsp chile powder*
1 Tbsp ground cumin*
1 Tbsp dried cilantro*
tortilla chips (optional)
sour cream
shredded cheddar or Mexican blend cheese
Instead of these spices, you could include a packet of Taco seasoning if you prefer.*
Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix. Put chicken breasts on top of mixture and make sure they’re at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred, if needed, (sometimes they’ll just fall apart on their own, but sometimes they need some help). Return chicken to CrockPot, stir to combine.
To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese, and a dollop of sour cream, serve with more chips if you'd like.

Poppyseed Bread

Poppyseed Bread:
• 3 cups flour
• 1/2 tsp salt
• 1 1/2 tsp baking powder
• 3 eggs
• 1 1/8 cups cooking oil
• 2 1/4 cups sugar
• 1 1/2 cups milk
• 1 1/2 T. poppy seeds
• 1 1/2 tsp almond extract
• 1 1/2 tsp vanilla extract
• 1 1/2 tsp butter flavoring extract (or 1 1/2 tsp melted butter can be substituted)
Glaze:
• 1/4 cup orange juice
• 3/4 cup sugar
• 1/2 tsp almond extract
• 1/2 tsp vanilla extract
• 1/2 tsp butter flavor extract (or 1 1/2 tsp melted butter can be substituted)

Instructions

1. For the bread: Preheat oven to 350 degrees. Mix all of the ingredients together. Pour into greased and floured baking pans. Makes 6 small loaves or 2 large loaves. Bake at 350 for 50-60 minutes for large pans and less for smaller pans. If you have a dark metal pan make sure to bake it for less time at a lower temperature. I overdid this batch a little bit because I used a dark pan. I like the disposable foil bread pans the best.
2. For the Glaze: Pour all ingredients into a small saucepan and let cook on stove on medium heat until sugar dissolves. Remove bread from pans and pour glaze over warm bread. Use knife or spatula to bring the glaze that has run off up and over the warm bread until it stays on.

Source: The Girl Who Atae Everything

Red Lobsters Cheddar Biscuits

I work with a girl who used to work at Red Lobster, and she told me that they really do use bisquik for these biscuits. For reals they taste SO similar, I could personally eat 50 in one sitting. And they are incredibly easy to make. And so healthy. (okay, that last perk was a lie, but the other two are true facts I swear.)

 

http://www.saltnturmeric.com/2008/11/cheesy-garlic-biscuits.html

 

 

 

Red Lobsters Cheddar Biscuits 
 
1 pack buttermilk biscuit mix (I used Bisquick, about 1 1/2cups)
1 1/2cups shredded cheddar cheese
1/2 cup milk
2 tbsp butter
1 tbsp oregano (you can omit or use less)
3/4 tsp garlic salt

1. Preheat oven to 400F. Spray cooking sheet with non-stick spray.

2. Put biscuit mix, cheese and milk in a bowl and mix well to form a sticky dough.

3. Using spoon, drop lumps of dough onto cookie sheets 1.5in apart. Bake for 10min.

4. In a bowl, melt butter and mix with oregano and garlic salt.

5. When the timer goes off, take them out and brush with butter mixture and bake 5min at 400F and another 5-6min at 350F.

6. Transfer into a plate and serves immediately.

Parmesan Knots

Parmesan Knots

• 1 tube (12 ounces) refrigerated buttermilk biscuits ( I used Pillsbury Golden Layers Refrigerated Buttermilk Biscuits)
• ¼ cup canola oil
• 3 tablespoons grated Parmesan cheese (I did use the green can stuff)
• ½ teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley flakes

Instructions

1. Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
2. In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture. Yield:10 knots.

***I only use about half of the topping that this recipe calls for, and it still adds plenty of flavor to the little rolls. 

 

http://realmomkitchen.com/609/easy-parmesan-knots/

Crockpot Chicken Tacos

This recipe is probably my favorite for days when I have NO time to cook, because it could not be quicker to prepare and it is so versatile. It can be used in hard or soft tacos, burritos, nachos, enchiladas, etc. The original recipe makes approximately 12 servings, but of course you can personalize it to make less. The salsa that I prefer to use is a cheap wal-mart brand (I can't remember the name?) that has corn and beans in it- I like that it makes the meal taste like it has a lot more ingredients and work put into it than it actually does, ha.

 

 

Crockpot Chicken Tacos

Recipe from Tasty Kitchen
Serves: ~12 people

1 Envelope Taco Seasoning (I use Old El Paso Reduced Sodium)
6 Pieces Boneless, Skinless Chicken Breasts
1 16-ounce jar Salsa (I switch between brands, but Newman's Own or Pace are my favorites)

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and/or sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, quesadillas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).

Original Blog Post : http://www.mychocolatetherapy.com/2012/01/crockpot-chicken-tacos.html

Slow Cooker Chicken Cordon Bleu Recipe

So, most of the recipes I am sending you will probably be crock pot recipes (because they are the easiest & quickest ones I know of.) This recipe is a lot easier than others cordon bleu ones that I have tried- and it still has the same taste. For a little extra flavor we added mixed salt, oregano, and parsley to the original blog recipe that I've copied below.

 

Slow Cooker Chicken Cordon Bleu Recipe:
(Serves 6)
Ingredients:
6 boneless, skinless chicken breasts
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
6 slices deli ham
6 slices Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
1/4 cup butter, melted
Directions:
Mix together the cream of chicken soup and milk in a small bowl.  Pour enough of the soup into a slow cooker to cover the bottom.  Layer chicken breasts over the sauce.  Cover with slices of ham and then Swiss cheese.  Pour the remaining soup over the layers, stirring a little to distribute between layers.  Sprinkle the stuffing on top, and drizzle butter over stuffing.  Cover, and cook on low for 4-6 hours, or high for 2-3 hours. 

Original Blog Post : http://www.sixsistersstuff.com/2011/06/slow-cooker-chicken-cordon-bleu-recipe.html

Crunchy Tacos

Crunchy Black Bean Taco Recipe: 

(Makes 8 tacos)

Ingredients:
1 (15 ounce) can black beans, rinsed
1/2 cup red onion, minced
1 teaspoon cumin
1 teaspoon paprika
2 Tablespoons cilantro, chopped
4 ounces pepper jack cheese, grated
Nonstick cooking spray
8 corn tortillas
1 avocado, sliced
Salsa
Sour cream

Directions:
In a medium bowl, combine beans, red onion, cumin, paprika and cilantro.  Grate cheese and place in a small bowl.  Heat a large, non-stick skillet over medium-high heat and spray with nonstick cooking spray.  Place one tortilla at a time on the hot skillet and add about 1/4 cup of bean filling to one half of the tortilla.  Top with a sprinkle of grated cheese.  Use a spatula to carefully fold the tortilla over so it forms a shell.  Press down lightly on the tortilla with the spatula so it holds its shape.  Cook each taco for about 3 minutes per side or until golden brown and crispy.  Serve with avocado, salsa, sour cream or any toppings you prefer.

Original blog/photos: http://www.sixsistersstuff.com/2012/12/crunchy-black-bean-taco-recipe.html