Sunday, August 15, 2010

Low-fat, egg-free cookies


* 1/4 cup packed brown sugar
* 1/4 cup white sugar
* 3/4 cup applesauce
* 1 cup all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1 cup rolled oats
* 1/2 cup raisins (or chocolate chips)
* 1/2 cup chopped walnuts (optional)


1. Preheat oven to 350 degrees F ( 175 degrees C ). Grease a cookie sheet.
2. In a medium bowl, stir together the brown sugar, white sugar, and applesauce. Sift together the flour, baking powder, salt, and cinnamon; stir into the applesauce mixture. Add the rolled oats, raisins and chopped nuts (if desired); stir until combined.
3. Drop by rounded teaspoonfuls onto the prepared cookie sheet. Bake for 10 minutes in the preheated oven. Allow cookies to cool slightly before removing from the baking sheet.

Monday, March 1, 2010

Awesome Stir Fry Sauce

Stir fry your favorite veggies and meat. Once meat is cooked through add sauce:

1/3 cup soy sauce
1/3 cup ketchup
1/4 cup honey
garlic powder
red pepper flakes

So, so, so good.

Stuffed Peppers

3 large peppers
1 cup uncooked brown rice
2 cups water/chicken stock
1# ground meat (sausage, beef, turkey)
1/2 diced onion
1 can of tomato soup
1 cup of water
1 tsp chili powder
1 tsp garlic
several shakes of salt, pepper, red pepper flakes
2 cups shredded cheese (divided)

Simmer rice in water/chicken stock, covered for 30-45 minutes until rice is tender. Brown meat and onions. Once browned, add soup, 1 cup water, and spices. Bring to a simmer, then reduce heat to low and add 1 and 3/4 cup cheese. Simmer for an hour. Add cooked rice and simmer for another half hour. While simmering for the final half hour, preheat oven to 350, prepare peppers by washing, cutting off tops, removing seeds and cleaning out the inside. Boil in a big stock pot of water for 10 minutes.

Place peppers in a casserole/baking dish. Fill with stuffing. Bake for half hour. Top with remaining cheese and brown under broiler.

Thursday, January 7, 2010

Pantry Recipe

Chicken Tacos:

2 Chicken breasts
1 cup frozen corn
1 cup frozen pre-cooked black beans
1 can Rotel
2 tsp cumin (or more, to taste)
1 tsp chili powder
Several shakes of garlic salt
Several shakes of red pepper flakes
Several shakes of dehydrated minced onion flakes

Throw in crockpot for 6-8 hours on low.

Serve wrapped in tortillas and topped with cheese, sour cream and taco sauce. Mexican rice on the side.