Mexican Vegetarian Casserole

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15.25oz can of whole kernal corn
15 oz can of black beans (rinsed and drained)
10 oz can of diced tomatoes with green chiles
8 oz sour cream
8 oz picante sauce (we used regular mild salsa)
2 cups cooked rice (instant brown rice)
1/4 tsp pepper
2 cups shredded cheddar

1 bunch green onions (sliced)
2.25 oz can sliced black olives (we omitted)
2 cups shredded monterey jack (didn't have, so I used mozzarella and sharp cheddar mixed)
1. Combine first 8 ingredients in a large bowl.

2. Spoon into a greased 9x13 inch baking dish.

3. Top with remaining 3 ingredients.

4. Bake at 350 degrees for 50 minutes. Let cool before serving and it will hold together better!

*This had a kick to it, but all the kids ate it.  We really liked it and adding the extra cheese on top was great.  The regular salsa with the diced tomatoes (and chilies) could have been changed so it wasn't so spicy.  I bet we could have even left out the tomatoes (I'll try next time).

Great vegetarian dish!

Cranberry Salsa

Cranberry Salsa

1 12 oz. bag fresh cranberries
1 green onion
1 jalapeno (remove seeds if you don't want it to be spicy)
1/4 to 1/2 cup cilantro
3/4 cup sugar
1/4 tsp. cumin
1 pkg. cream cheese

• Chop cranberries, green onion, jalapeno, and cilantro with food chopper or food processor – mix chopped ingredients together

• Combine sugar and cumin and add to the cranberry mixture

• Place block of cream cheese on plate and pour cranberry mixture over the top

• Serve with crackers

Southwestern Summer Salad and Dressing

2 chicken breast, shredded
1 TB. oil
1/2 tsp. garlic salt

1 head of lettuce, shredded
5 green onions, chopped
3 avocados, diced
1 red pepper, chopped
1 c. tomatoes, chopped
1 can corn, drained and rinsed
2 c. shredded cheese, shredded
3 c. corn chips, crushed
1 (15oz) can black beans, rinsed and drained

Fry/grill chicken, season with garlic salt.  Shred and cool.  

In a large bowl, combine all of the vegetables, cheese, beans and chips.

Add dressing right before serving:

**Double recipe** 1/4 c. apple cider vinegar  

3 T honey

1 1/2 tsp. cumin

1/4 tsp. salt

1/8 tsp. pepper

Blend well.

Creamy Garlic Dressing

*I almost LOST this recipe and was so distraught.  It is awesome and great for you!

Creamy Garlic Dressing

1/2 c. extra virgin olive oil

1/4 c. apple cider vinegar

3 to 5 cloves garlic, CRUSHED

3 TB. fresh lemon juice

2 TB. chopped fresh parsley

1 tsp. Himalayan salt (or any sea salt)

1/2 tsp. Dijon mustard

1 TBS. unfiltered honey or raw agave nectar

Place in blender and blend on medium for 30 seconds or until well mixed.  Store in airtight container in fridge.  The dressing may solidify while in the fridge, so let sit at room temp until liquid, then stir.  Makes 8 to 10 servings.

KT's Green Smoothie

• • 2 c. almond milk
  • 1 to 2 handfuls of spinach
  • 1/2 to 1 c. of frozen fruit 
  • 1 to 2 TB coconut oil
  • 3 tsp. ground flax seed
  • Apple to taste
    I like adding a drop of lemon essential oil (makes it taste better :)

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INSTRUCTIONS

1. Blend coconut milk and spinach together. Add fruit, coconut oil and flax.
2. If the taste isn't sweet enough, add an apple and blend well.

*I did a lot of trial and error on my smoothie recipes.  I actually got to the point where I only added 8 strawberries.  Sometimes I don't use the coconut oil either.  Depends on if I need the calories/fat.

KT's Healthy Minestrone and Bean Soup

• • 1 can Black Beans, rinsed and drained
  • 3 medium tomatoes or 1 can of Fire Roasted Diced Tomatoes
  • 2 c. of homemade veggie broth
  • 3 c. baby spinach (optional)
  • 1 medium onion
  • 2 to 3 minced garlic cloves
  • Dash of Chili Powder
  • Dash of cumin powder
  • S&P to taste
  • Small amt of Extra Virgin Olive Oil
  • 
    
  • Optional:
  • I have added zucchini, summer squash and cooked quinoa to this recipe.

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INSTRUCTIONS

• 1. Heat EVOO in pot; add onions and garlic. Stir and cook for about 5 minutes. Be careful that the garlic doesn't burn. If adding the zucchini & squash..add now, to heat up and cook a bit.
  2. Add the rest of the ingredients.
  3. Simmer for about 15-20 minutes, until the flavors start to come together.
  4. Add more spices if needed. **I always add s&;p right before
  5. eating

Walking Tacos

2 Tablespoons extra virgin olive oil
1 medium onion, chopped
6-8 little sweet peppers or 1 green and 1 red bell pepper, chopped
4 cloves fresh garlic, minced
1 lb lean ground beef (I omit to make vegetarian)
Pinch of kosher salt and black pepper
2 cans diced tomatoes
1 Cup Herdez Salsa or your favorite salsa
1 small can tomato paste
1 Cup warm water
3 cans of beans, drained (I use only black beans)
1 can black olives sliced
2 Tablespoons chili powder
1 Tablespoon ground cumin
1 Tablespoon hot sauce, Tabasco
1 Tablespoon fresh lime juice
Pinch of Kosher salt, fresh cracked black pepper and Lawry’s Garlic Salt with Parsley (to taste)
1/2 Cup fresh chopped cilantro
Bags of Fritos OR DORITOS (1st time bought individual bags, but have since just bought a big bag)
Shredded cheddar cheese
Sour cream
Jalapenos, or green onions
1. Heat oil in a large dutch oven over medium heat. Saute onion and peppers for 5 minutes or until softened. Add garlic and cook for 1 minute.
2.) Add ground beef, salt and pepper. Cook until browned. Drain if needed.
3.)  Pour in tomatoes, salsa, tomato paste then stir to combine. Add 1 Cup warm water to thin out slightly then add in beans, olives, chili powder, cumin, hot sauce, lime juice, salt, pepper and garlic salt. I start with just a pinch of salt then keep tasting until it’s to my liking.
4.)  Reduce heat to low to simmer until ready to serve.
5.) Open bags of fritos. Spoon in chili, cheese, sour cream and jalapenos. Stick a fork in it and eat!!
-Put the doritos to the side, crush them on top or the kids eat their chili with the chips (instead of utensils! :)

via pickypalate.com, but adjusted for my family

Alfredo Sauce

*Fattening!  But so good!

1/2 c. butter
1 8oz cream cheese
2 tsp. garlic powder (I used real garlic about 1 tsp)
2 cups milk (I only used 1 1/2 cups)
6 oz parmesan cheese (I only used 4 oz)
1/8 tsp. black pepper

Melt butter in a medium, non-stick saucepan over medium heat.    Add the fresh garlic and cook up for a few minutes.

Add cream cheese, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. 

Stir in Parmesan and pepper. 

Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

allrecipes.com but changes were made

Nana's Corn Chowder

Updated: February 21, 2023

Ingredients:

3 medium potatoes; cubed                 

Chicken Bouillon

Water

2 cans creamy corn

1 can evaporated milk

Sausage

Fennel and red peppers

Salt and pepper 

Instant pot:  Cover potatoes barely with water.  Add chicken bouillon per how much water is in the pot.  Manual set for 2 minutes.  

After IP is done:

1 onion, chopped                                                                                                                                                                     

2 cans of cream style corn
1 can of evaporated milk

Put on soup mode for 4 minutes.  We came home after 1 1/2 hours

Added:

Butter/ margarine to flavor 2-4 TBS

Cook the sausage (add 1/2-1 tsp of red peppers while cooking) Add a few sprinkles 

Added 1 tsp if crushed fennel to soup