Bean Salad

I made a big batch of this for a dinner with friends and plenty to last the rest of the week. I modified an online recipe to fit into the clean eating criteria. The original recipe calls for sugar. I simply omitted it and it is not missed at all. This version turns out more savory than sweet, and that’s OK by me and all who have tried it!

I raided the pantry and came up with a variety of beans. I also added ingredients to taste, so it probably turned out a little different from this recipe…lastly, I doubled this recipe for company and leftovers.

1 15-oz can cannellini beans, rinsed and drained
1 15-oz can kidney beans, rinsed and drained
1 15-oz can garbanzo beans, rinsed and drained
1 15-0z can white beans, rinsed and drained
2 celery stalks, chopped fine
1/2 red onion, chopped fine
1 cup fresh, finely chopped flat-leaf parsley
1 Tbsp fresh finely chopped rosemary
1/3 cup apple cider vinegar
1/4 cup olive oil
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 In a large bowl, mix the beans, celery, onion, parsley and rosemary.

2 In a separate small bowl, whisk together the vinegar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.

3 Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.



The original recipe can be found at Simply Recipes

Southwest Salad Bar

This lovely ensemble fills up a shelf in the fridge! This, along with a bean salad make for a nice variety to make salads, wraps, etc. for the week.

The dark grain in the center of the photo is cooked quinoa. I have never seen quinoa this dark before and was excited to try it. It is just as yummy and makes an excellent base for grain salads.

After cooking the quinoa per direction on bag, drizzle with olive oil and lime juice.
Place in individual bowls:
*chopped cilantro
*chopped red onion
*chopped red and/or yellow pepper
* roasted corn kernels (Broil frozen corn until almost browned; watch and stir)
*canned black beans, drained and rinsed
*chopped romaine lettuce
*diced avocado (I cut what I need at the time of consumption)
Assemble the salad and use lime juice as the dressing to stay within the clean eating parameters.
This is also gluten free and you can track down some gluten free chips to add for crunch.
Other options (not necessarily “clean eating”):
For a dinner with friends, I offered the Brianna’s Chipotle Cheddar Dressing. They loved it.
You can also use this as a base for a taco salad if you want to add taco meat or chicken, and tortilla chips.
You can add queso fresco or shredded cheddar as well.

Gluten Free Cereal Treat

I made this for our small group potluck BBQ. Rice Krispy Treats sounded yummy to me, but I was surprised to learn that Rice Krispies contain gluten as a part of their manufacturing process. Since many of my friends in the small group don’t do gluten (and I am trying not to as well), I thought making a gluten free option might work. This is very sweet and a little goes a long way. We all liked them.

This recipe makes one pan. I doubled this to accomodate our group.

1/4c. butter
8c. Nature’s Path Maple Sunrise Gluten Free Cereal
1 10oz. bag marshmallows

In a large saucepan, melt butter. Add marshmallows and stir until melted. Remove from heat and add cereal. Mix until evenly coated.

Spread into a oil sprayed 13×9 pan. Cool and cut into squares.

Tomato Basil Bruschetta

A summer favorite of mine!

Tomato Basil Bruschetta

3 diced large tomatoes (I use Roma/Plum tomatoes since they're less seedy)
5-7 minced Garlic Cloves (if you use fresh garlic, the flavor is much stronger, so start with less)
3 Tbsp minced basil leaves
1/4 cup olive oil
Salt and pepper to taste

Combine all ingredients and let sit for 2-4 hours before serving.

Slice a baguette to 1/4" slices and spread out on baking sheet. Brush slices with olive oil. Bake at 350F for 10-15 minutes or until lightly toasted.

My variations: sometimes I throw in some chunks of zucchini and/or a splash of balsamic vinegar. I also sprinkle mine with some parmesan just before eating.

Just after making...


After it has sat a couple hours, served with parmesan.

Crispy Honey Chicken

This recipe comes from How Sweet It Is, and it was a huge hit in our house!


1 pound thinly sliced, boneless, skinless chicken breasts
2 egg whites
1/3 c. cornstarch (or flour) for dredging
1 c. broccoli florets
1/2 red pepper, thinly sliced
3/4 c. sugar snap peas
1 clove garlic, minced
3 tbsp. olive oil
1 tbsp. soy sauce
1/4 c. honey
salt and pepper to taste

Prepare and slice all veggies. In 2 separate bowls, add the egg white (lightly beaten) and the cornstarch or flour. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add veggies with a sprinkle of salt and pepper and saute for about 5 minutes, until softened. Add in soy sauce and garlic and stir so veggies are coated, about 60 seconds. Remove from skillet and set aside in a bowl.

Cut chicken into 1-inch pieces and season with salt and pepper. Heat the same skillet over medium-high heat and add remaining olive oil. Dip chicken pieces in egg whites and then lighty dredge in cornstarch. Add to the skillet and let brown for 2-3 minutes, then flip.

Once chicken is cooked, add veggies back in the skillet. Add honey and thoroughly mix to combine. Serve with rice.

Buffalo Chicken Dip

Buffalo Chicken Dip

2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot®)
1 1/2 cups shredded Cheddar cheese

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.

I serve this with tortilla chips and celery. I've also seen it served with club crackers and chicken-flavored crackers.

Chicken Enchiladas

This is Ava's favorite meal. She can easily eat 2 of these, and often wants more! I make more of the cheese sauce because we all like to scoop up the extra cheese with tortilla chips.

Chicken Enchiladas

2 cups chopped cooked chicken (I usually boil 2 chicken breasts then shred it)
1 cup green bell pepper, chopped (I omit this)
8 oz cream cheese, cubed
1/2 cup salsa
8 6-in flour tortillas
12 oz Velveeta, cubed
1/4 cup milk

Stir chicken, bell pepper, cream cheese and salsa in saucepan on low heat until melted.

Stir Velveeta & milk in saucepan on low heat until smooth.

Spoon 1/3 cup chicken mixture down center of each tortilla, roll up. Place seam side down in greased 12x8 baking dish.

Pour melted cheese over tortillas, cover with foil. Bake at 350F for 20 minutes.

Top with another 1/2 cup salsa after baking. (I omit this too)

Serve with chips and salsa.

Individual Potato Gratins

Individual Potato Gratins - from Food Network

2 large russet potatoes, peeled and thinly sliced
1/2 cup grated swiss (I use more)
salt & pepper to taste
3/4 cup heavy cream

Preheat oven to 375F. Spray 8 muffin tins with nonstick spray. Layer potatoes & cheese into each cup. Season with s&p and top with 1-2 Tbsp (I do 2) of cream. Cover and bake for 30-40 minutes removing foil haflway through. Invert and serve.

Amy's notes: This is a really easy recipe to just throw together. You don't really have to measure anything. Put a thin layer of potatoes (cover the bottom), sprinkle on a pinch of cheese, repeat until it's full. Season, then pour on the cream, I guess I do actually measure the cream out, but mostly just to not be messy. You can make as many "muffins" of these as you need. The kids call them potato haystacks.


Individual Potato Gratins

Salsa Beef Skillet

Salsa Beef Skillet

1 lb ground beef
2 cups water
1 cup salsa
1 pkg Kraft Deluxe Mac n Cheese Dinner
2 cups frozen corn
1/2 cup shredded cheese

Brown meat, drain.

Stir in water, salsa & macaroni. Bring to a boil. Reduce heat to low; cover.

Simmer 10 min or until macaroni is tender. Add corn & cheese sauce mix; cook 2 min or until heated through.

Sprinkle w/ cheese and serve.

We use tortilla chips to scoop this up to eat it.

Grandma's Sloppy Joe's

Grandma's Sloppy Joe's

1 lb hamburger meat
1/2 cup ketchup
1 Tbsp mustard
1 Tbsp relish (I omit this)
2 Tbsp worcestershire sauce
1 onion (I omit this too)
1 Tbsp sugar
1/2 cup water

Cook meat, drain. Add all remaining ingredients and stir together. Simmer 1 hour.

Creamy Chicken & Pasta Bake

Creamy Chicken & Pasta Bake

1 1/2 multigrain rotini pasta, uncooked
1 small bunch broccoli, cut into florets (about 3 cups)
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup fat-free reduced sodium chicken broth
2 oz (1/4 of 8oz pkg) reduced fat cream cheese
1 cup shredded mozzerella, divided (I probably use about twice this amount, we like things cheesy)
2 Tbsp grated parmesan cheese

Heat oven to 375F. Cook pasta in large saucepan as directed on packaage, adding broccoli for last 2 minutes.

Meanwhile, heat large nonstick skillet on med-high heat. Add chicken; cook 3 min, or until no longer pink, stirring frequently. Stir in broth; simmer 3 minutes or until chicken is done. Add cream cheese; cook and stir on low heat 1 min or until melted. Stir in 1/2 cup mozzarella.

Drain pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-in square baking dish; cover.

Bake 15 minutes or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 min or until melted. Let stand 5 minutes.

Cold Oven Pound Cake

2 sticks margarine
3 cups sugar
3 cups plain flour
1/4 tsp salt
1/2 cup Crisco shortening
6 eggs
1/2 tsp baking powder
1 cup milk
1/2 tsp vanilla

Cream margarine, shortening, and sugar. Add eggs one at a time. Keep it under beater at all times. Add flour, milk, then other ingredients. Pour into greased and floured 10" tube pan. Put in cold oven. Turn on to 350 and bake 1 hour 15 minutes. Do not open oven until done. Cool on rack.

Oatmeal Chocolate Cookies

This is the BEST no-bake recipe I've come across.

1 stick margarine or butter
2 cups sugar
1/2 cup milk
1/2 cup cocoa powder
1/2 cup peanut butter
1/2 tsp vanilla
2 cups oatmeal

Bring to a boil the butter, sugar, milk, and cocoa powder for 3 minutes by clock (no more - I actually set the timer when it starts to boil). Take off burner and add peanut butter and vanilla. Add oatmeal. Drop with a spoon on waxed paper. Let cool.

Makes about 40 cookies.

Sweet Potato Souffle

Filling:
4 cups mashed sweet potatoes
1 1/2 cup sugar
2 eggs
3/4 stick margarine
1 cup milk
1/2 tsp cinnamon

Topping:
1/2 cup brown sugar
1 cup chopped pecans
3/4 cup crushed corn flakes (optional)
3/4 stick margarine

Preheat oven to 350. In mixer, combine filling ingredients until well mixed. Pour into 9x13 baking dish and bake for 20-30 minutes (or until firm).

Melt margarine for topping and mix in brown sugar. Add nuts and cornflakes and sprinkle on top of sweet potato mixture. Bake 15 minutes more.

My Favorite Chicken Casserole

2 cups chicken breasts, cooked and chopped
1/2 cup pecans - cut up
1/2 tsp salt
dash of pepper
1 Tbs lemon juice
2/3 to 1 cup mayonnaise
1/3 cup grated American cheese
1 cup crushed potato chips
1/2 cup celery (optional)
2 tsp minced onion (optional)

Preheat oven to 375. Combine all ingredients except potato chips and cheese. Toss lightly and spread in a 9" pie pan or casserole dish. Sprinkle with cheese then potato chips thickly. Bake at 375 until lightly brown, 20 to 30 minutes.

The Infamous O Face Pumpkin Bread

O Face Pumpkin Bread

3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp cinnamon
1 tsp nutmeg
3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
2 cups pumpkin

Sift dry ingredients together. Mix pumpkin, water, oil and eggs together. Pour into dry mixture and mix well. Pour into 2 greased 9x5x3 inch loaf pans. Bake at 350 for 1 hr 15 min, or until toothpick inserted in middle of loaf comes out clean. Cool before removing them from the pans.

Frosted Pumpkin Drop Cookies

Frosted Pumpkin Drops
1 cup butter or margarine
1 cup sugar
1 cup pumpkin
1 egg1 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 cup chopped dates (optional)
1/2 cup chopped nuts (optional)

Cream together butter & sugar. Add pumpkin, egg & vanilla - beat well.
Mix dry ingredients together. Add to creamed mixture.
Stir in dates/nuts.
Drop by teaspoonfuls onto lightly greased cookie sheet.
Bake at 375 for 10-15 minutes or until golden. Cool & spread with frosting.

Frosting
1/2 cup brown sugar
1/4 cup milk
3 Tbsp butter
1 cup powdered sugar
1/4 tsp vanilla

Combine brown sugar, milk & butter.
Bring to a boil and cook 2 minutes.
Remove from heat and cool.
Stir in powdered sugar and vanilla.

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

1 cup vegetable oil
4 eggs
1 (15oz) can pumpkin
3 cups flour
3 cups sugar
1 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp all-spice
1/2 tsp cloves
1/2 bag or more chocolate chips (I use mini choc chips)

Mix oil, eggs and pumpkin
Add remaining ingredients and mix until smooth
Bake at 325 for 20-25 minutes

This makes a huge batch of mini- muffins, about 5 pans worth. Adjust your bake time for regular size muffins.

The reipe can easily be done in half if you don't need so many muffins. :)

Creamy Asparagus Soup

We ate this for dinner tonight. Another recipe I modified, that still fits the Clean Eating criteria.

Very creamy and tasty for a spring - summer dinner.

Serves 6

1.5lb asparagus

olive oil

2 cloves garlic, minced

1 onion, chopped

2c. low sodium chicken broth

2 medium white potatoes, chopped

1c. low fat milk (I used fat free)

salt and pepper to taste (keep it light)

GARNISH

*We just used the parmesan cheese, slivered basil, and finely chopped red bell pepper, but here are the other items from the original recipe to add:

-multigrain croutons, homemade (cubed bread sauteed in olive oil)

-grated parmesan cheese

-finely chopped red bell pepper

-cooked crabmeat

-slivered fresh basil

Wash and cut off bottom 2 inches of asparagus. Cut in one inch pieces. Set aside.

Heat 1T oil in large saucepan on med-high. Add garlic and onion and cook until translucent. Add broth and one cup water and bring to a boil.

Add potatoes and asparagus. Mix. Bring to a simmer and cover. Cook for 20 minutes.

Working in batches, transfer mixture to a blender and puree until smooth. Return to saucepan off heat and add milk, salt and pepper.

Serve immediately.

Peanut Butter Chicken Salad

This is a my modified version of a recipe in Clean Eating. I swapped their almond butter for peanut butter, and omitted a few other ingredients. This is considered a "clean eating" recipe, and we enjoyed it for lunch today:

3 grilled or broiled chicken breasts

2 cups seedless red grapes, halved

3/4c. chopped celery

Mix and set aside.

Dressing:

2T. natural peanut butter

2t. apple cider vinegar

1T. water

1t. maple syrup

Whisk until smooth, and pour over chicken mix and stir until coated.

On a side note: I am trying to cut down meat consumption and made a vegetarian alternative for myself that turned out pretty good:

1/2 can black beans, rinsed and drained

chopped celery

halved grapes

dressing:

drizzle apple cider vinegar

drizzle maple syrup

Stir together and enjoy!

Breakfast Casserole

Breakfast Casserole

8 eggs
1 tsp worcestershire
3 cups hashbrowns, thawed
1 cup ham chunks (or cooked ground sausage, asparagus, mushrooms, etc)
1/2 cup shredded swiss
1/2 cup shredded cheddar (I can't always find shredded swiss, so I've used all sorts of cheddar blends, etc)
3/4 cup milk
1 Tbsp onion, diced
Salt & Pepper to taste

Stir all ingredients together. Pour into greased 9x12 in baking dish.

Mix a couple strips of crumbled cooked bacon and some corn flakes with 1 Tbsp bacon greaste. Sprinkle on top. (I don't always add any of this on top and I think it comes out just as good)

Your can stir it up the night before.

Bake at 325 F for 50 minutes, uncovered. Use a cake tester to test for doneness.

Tamara's Favorite Mac n Cheese

Macaroni and cheese is the perfect comfort food! So warm and gooey, salty with a little bite. This is my favorite and my family's favorite mac and cheese recipe. It is THE BEST! I guess you could say that makes this the perfect perfect comfort food!
I got a couple of recipes for this yummy goodness, and added a little of my own, so I guess you could say this is my recipe. At least that's what my Momma would say!

Tamara's Mac and Cheese
16 oz. elbow macaroni, cooked and drained
1/2 t. salt
1/4 c. butter (the real stuff!)
1/4 c. flour
2 c. milk (2% or whole is best)
8 oz. brick of extra sharp cheddar cheese, cubed
Melt butter with salt on medium heat. Add flour and stir until smooth. (be careful not to burn the butter). Turn to low heat and add milk. Stir constantly until boiling. After it starts to boil, stir for about one more minute, so it coats the spoon when you lift it out. Remove from heat, and add cubes of cheese. Stir until melted.
Stir macaroni noodles with the your cheese sauce and place in a 1.5 or 2 qt baking dish. Bake in 375 F for 30-35 minutes, and your done!

I like to serve this with warm yeast rolls and green beans, or a salad. Let me know if you like it!



from Tamara's blog, http://joshandtamara.blogspot.com/ I've (Amy J) made this several times and it's super yummy! I find it takes a 3qt dish if you use a whole box of macaroni, so I use less macaroni and a smaller dish, so the whole thing is even cheesier. :) Thanks Tamara!