Brite’s Chocolate Cherry Smoothie

1 can coconut milk
2/3 t. powdered stevia
1 banana
2 c. pitted sweet cherries (fresh or frozen)
1/4 t. almond extract
2 T. cocoa powder
ice cubes/ water (as needed to get correct consistency

Blend in blender until all ingredients are smooth and you have achieved the desired consistency.

Recipe notes: Measurements are somewhat approximate. Experiment until you achieve something that suits your preference.

Caroline’s Ground Beef & Vegetable Soup

Yield: 10 servings

2 lb. lean ground beef
2 medium onions, chopped
8 stalks celery, diced
4 cubes beef bullion (gluten-free)
16 oz. frozen mixed vegetables (corn, peas, carrots, beans)
10 c. water
5 potatoes, cubed
12 oz. tomato paste
2 t. each: garlic powder, basil, & salt
1 t. pepper

In a large soup pot brown beef and onion; drain grease. Add next five ingredients; cook until vegetables are tender. Stir in remaining ingredients and cook until heated through.

Tomato and Cucumber Salad

2 large ripe tomatoes, seeded & coarsely chopped
1 medium cucumber, peeled, seeded & coarsely chopped
1/4 t. chili powder
1 T. fresh lemon juice
1/4 t. salt

In a medium bowl, combine all except salt. Add salt just prior to serving.

Layered Taco Dip

You know a recipe's a winner when you bring it to a potluck and it's half gone before it's even time to eat . . .

15 oz. refried beans
1 envelope taco seasoning
8 oz. cream cheese, softened
16 oz. sour cream
1 lb. ground beef, browned
½ c. red enchilada sauce
16 oz. mild salsa

1 tomato, seeded and diced
1 avocado, diced
2 t. lime juice
2 c. shredded cheddar cheese
3 green onions, sliced
2 T. sliced black olives

Combine taco seasoning and refried beans. Spread on the bottom of a 9X12 inch pan. Using a hand mixer, beat together cream cheese and sour cream. Spread over beans. Combine enchilada sauce and ground beef. Spread over cream cheese mixture. Pour salsa over top and sprinkle on ½ of the tomato. Toss avocado with the lime juice and sprinkle over the salsa. Top with cheese. Garnish with green onions, black olives, and remaining tomato. Serve with corn tortilla chips.

Beef Tostadas

Yeild: 6 servings

3 c. flour (all purpose or whole wheat)
5 t. baking powder
1 1/4 c. milk
1 lb. ground beef
2 garlic cloves, minced
4 oz. can green chiles
1 envelope taco seasoning
3/4 c. water
16 oz. refired beans
cooking oil (for frying tostadas)
toppings: salsa, shredded lettuce, diced tomatoes, shredded cheddar, cheese, sour cream

Combine flour and baking powder. Slowly add in milk to make a soft dough. Cover and set aside. Brown the beef and garlic; drain. Add chiles, taco seasoning, water, and refried beans. Cook until heated through; keep warm. Divide the dough into six portions and roll each into a 7-inch circle. In a deep-fat fryer or deep skillet, heat oil to 375 degrees. Fry tostadas until golden, turning once. Drain on paper towels. Top each tostada with meat mixture and toppings of choice.

Middle Eastern Lentil Soup

1 lb. lentils
10 c. water
1 large onion, diced
2 to 3 ribs of celery, diced
3 to 4 peeled carrots, diced
4 cloves garlic, diced
8 T. soy sauce
2 T. lemon juice
1 t. cumin
2 T. olive oil
28 oz. diced tomatoes

Combine all ingredients in a large soup pot. Bring to a boil, reduce heat, cover and simmer for at least an hour (until lentils are soft).

Recipe notes: This can also be made in a crockpot. Cook on low for 8 hours or high for 6 to 7 hours..

Split Pea Soup

1 pork hock
3 potatoes, peeled and cubed
1 lb. split peas
1 c. sliced carrots
1 onion, chopped
salt, to taste

Put all ingredients into a standard sized crock pot. Add water to top of crock. Cook on high for about 6 hours until peas have dissolved. Stir before serving.

Tex-Mex Beef and Rice

Makes 12 servings

2 lbs. ground beef
2 green peppers, chopped
2 onions, chopped
2 packages taco seasoning
1 c. water
8 c. cooked rice
20 oz. frozen corn
16 oz. Velveta, cubed

Brown meat with peppers and onions; drain. Add remaining ingredients; mix well. Spoon into two 13 X 9 inch baking dishes and cover with foil. Bake at 350 degrees for about 20 minutes; stir. Bake uncovered for 15 more minutes or until heated through.

"Stuffed" Peppers

Makes 8 servings



My cute little helper adds the cheese.



2 lbs. ground beef
1 medium onion, chopped
2 green peppers, chopped
2 garlic cloves
1 ½ t. salt
½ t. pepper
2 (10 oz.) diced tomatoes with chilies
15 oz. tomato sauce
1 T. cumin
6 c. cooked rice
1 c. grated cheddar cheese

Brown beef, onions, peppers, and garlic; drain. Add tomatoes, tomato sauce, and spices. Bring to a boil. Mix with rice, place in 13 X 9 inch pan, top with cheese and bake in a 350 degree oven until heated through.

Haitian Beans and Rice

Makes 6-8 servings

5 c. cooked black beans
¾ c. chopped onion
1-2 T. coconut oil or butter
½ t. fresh grated ginger (or ¼ t. powdered ginger)
¼ t. black pepper
¼ t. ground cloves
1 clove garlic, crushed
1 c. diced tomatoes, drained
¾ c. coconut milk
cooked rice

Fry onion in oil or butter. Add spices and fry briefly. Add beans and mash with potato masher. Some beans will be left whole or partially mashed. Add diced tomatoes and coconut milk. Cook, stirring occasionally, until desired thickness is reached (still pourable but pretty thick). Add salt and cayenne pepper to taste. Serve over rice.

Mock Lasagna Noodle Bake

2 lb. ground beef, browned
30 oz. tomato sauce
1 T. diced dried onions
1 t. salt
1/2 t. freshly ground pepper
16 oz. egg noodles, cooked
1 c. sour cream
2 1/2 c. cottage cheese
2 c. grated cheddar cheese

Preheat oven to 350 degrees. Combine beef, sauce, onions, and seasonings. In a separate bowl, combine noodles, sour cream, and cottage cheese. Place half of noodle mixture in bottom of a 13X9 inch baking dish. Spread half of the sauce over it. Top with half of the cheese. Repeat layers. Bake uncovered for 20-25 minutes.

Flour Tortillas

Mexico

4 c. flour  

½ c. coconut oil

1 c. warm water (more or less)
1 t. salt

In a bowl, mix the coconut oil with the flour by hand. Heat the water and add the salt until it dissolves. Add the water gradually to form a soft dough. If it's too dry, add additional (unsalted) water; if too sticky, add more flour. Knead for at least 15 minutes. Divide the dough into 24 pieces. Roll each piece into a ball and cover with plastic wrap. Let the dough balls sit for about 30 minutes.

Press each ball lightly with the palms of your hand to flatten. Roll them out on a floured surface to about an 8-inch diameter.

Preheat an ungreased skillet or griddle on a medium-high setting. Cook until light brown bubbles form on the bottom - about 1 minute or less. Turn over and press any raised areas down with a spatula. Stack the cooked tortillas in a dry, clean dishtowel until serving time.

Cheeseburger Pie

2 lb. ground beef
1 onion, chopped
16 oz. tomato sauce
12 oz. shredded cheddar cheese
1 egg
2 c. corn

Brown ground beef and onion; drain grease. Add tomato sauce and corn. Pour into a casserole dish. Combine egg and cheese; pour over top. Bake at 350 degrees for 20-30 minutes until cheese is lightly browned.

Beef and Vegetable Supper

3 c. vegetable medley, thawed
1 lb. ground beef, browned
1 c. chicken broth
8 oz. tomato paste
12 oz. egg noodles, cooked

Combine first four ingredients and simmer for 30 minutes. Serve over egg noodles.

Vegetable Medley Recipe

Hummus

Good with crackers, chips, or veggies!

2 c. cooked garbanzo beans
¼ -½ c. water
¼ c. tahini
¼ c. lemon juice
1 t. cumin
¼ t. chili powder
4-6 cloves garlic (or more, to taste)
salt

Place in blender and process until a thick, smooth paste forms, adding water until the desired consistency is reached.

Lentil Barley Stew

Serves: 10-12

1 1/2 c. choppped onion

1 1/2 c. chopped celery

2-4 cloves garlic, minced

12 c. chicken broth

2 (28 oz.) cans diced tomatoes

2 c. dried lentils

1 1/2 c. pearl barley

2 c. sliced carrots

1/2 t. oregano

pinch of rosemary

salt & pepper, to taste

Combine all ingredients in a large soup pot. Bring to a boil, reduce heat, cover and simmer for at least an hour (until lentils are soft).

Recipe notes: This can also be made in a crockpot.

Pizza Burgers

2 lb. ground beef, browned and drained
2 c. pizza sauce
12 whole wheat hamburger buns
12 tomato slices
2 c.  grated mozzarella

Combine ground beef and pizza sauce. Place buns (bottom side up) on cookie sheet in oven a 350 degrees to crisp. Flip over, spread on meat, top with tomatoes, sprinkle on cheese. Place in oven for about 5 minutes until cheese is melted. Assemble and serve.

Recipe notes: Can make in a casserole dish without buns for less carbs.

Black Bean and Salsa Chicken Soup

1 lb. chicken breast, cubed
6 c. cooked black beans
6 c. chicken broth
4 c. water
3 c. frozen corn
4 c. mild salsa or picante sauce
3 t. cumin
1 c. sour cream
shredded cheddar cheese

Place first seven ingredients into a large roasting pan. Stir, cover, and bake at 350 degrees until chicken is cooked through. Slowly stir a cup or two of the broth into the sour cream, then add this mixture to the soup. (Sour cream can be stirred directly into the soup, but the texture will not be as smooth.) Dish soup into bowls, and garnish with cheddar cheese. This recipe can also be made in a crockpot.

Taco Seasoning

I looked at a lot of these recipes online before I finally broke down and tried one. I'm not sure why they intimidated me, because it is really easy to make your own taco seasoning and it is so  much cheaper than buying those little packages. There isn't really a difference in the flavor either. I make a bunch at one time because we use it so often. But I'm including the single serving recipe here too, in case you just want to "try" it.

Single Recipe:
1 T. onion powder
1 t. garlic powder
2 t. chili powder
1 t. cumin
1 t. paprika
1 t. salt
1 t. cornstarch (we leave this out with pretty good results)

Combine all ingredients and use to season 1 pound of browned ground beef.








This is what happens when you keep telling
yourself you might as well make another batch
while you are at it. Spice art!





Bulk Recipe:

1 1/2 c. onion powder

1/2 c. garlic powder

1 c. chili powder



1/2 c. cumin

1/2 c. paprika

1/2 c. salt

1/2 c. cornstarch (we leave this out with pretty good results)

Combine all ingredients and use 1/4 c. to season 1 pound of browned ground beef.

Whole Wheat Pancakes

4 c. whole wheat flour
2 t. baking soda
2 t. baking powder
1 t. salt
1 c. old fashioned oats
4 eggs, beaten
4 T. oil
1 c. plain yogurt
3 c. water

Combine ingredients; mix well. Thin slightly with additional water if needed. Fry on a hot griddle.