Mexi Beef Caserole

Mexi Beef Casserole Freezer Recipe

1 pound ground beef
1 15-oz can sweet corn, drained
1 cup mild, chunky salsa
1/4 cup sliced black olives
1 pkg cooked egg noodles
1 15-oz can black beans, drained and rinsed
1/4 cup taco sauce
1 package taco seasoning mix
1/2 cup tomato sauce

Cook egg noodles according to instructions, drain. Meanwhile, brown beef in a skillet until brown and fully cooked. Drain any grease. In a bowl, combine all ingredients, then pour into a freezer container or a 9x13 baking dish. Freeze (may want to allow it to come down to room temperature before placing in freezer)

On cooking day, thaw completely in fridge (take it out the night before or morning of). In a preheated 325F oven, cook for 30-45 minutes, or until bubbly and completely hot throughout. Serve!

Source: http://www.momsbudget.com/freezerrecipes/mexibeef.html

Ham and Spinach Silver Dollars

Copies from a cookbook for toddlers called Mommy Made.

1 cup flour
1/2 tsp salt
2 eggs
1 cup milk
1
tbsp butter, melted
1/2 cup finely chopped ham
1/2 cup cooked spinach, finely chopped and squeezed dry
oil to brush the pan

Combine flour and salt in a medium bowl. Create a well in the center and add eggs. Blend together with fork (the mixture will be very thick) Slowly add milk, stirring thoroughly. Add melted butter and mix again. Chill mixture for 2 to 3 hours or overnight in your fridge. Just before cooking, add ham and spinach mixing well.

To cook heat a large pan over medium heat. Lightly brush with cooking oil and spoon one tbsp of batter for each cake. When top of pancake begins to dry around edges flip and cook for 1 minute more.

Makes 24 pancakes.

Can serve with yogurt, sour cream, fruit puree or with some melted cheese on top.

Strawberry Banana Muffins

Ingredients:
-1/2 cup (1 stick) (113 grams) unsalted butter, melted
-3/4 cup (160 grams) light brown sugar
-2 large eggs, lightly beaten
-1 teaspoon (4 grams) pure vanilla extract
-2 large ripe bananas, mashed (about 1 cup)
-1 cup (240 ml) fresh strawberries (cut into bite sized pieces)
-2 1/4 cups (295 grams) all-purpose flour
-1 1/2 teaspoons baking powder
-1/4 teaspoon baking soda
-1 teaspoon (4 grams) ground cinnamon
-1/2 teaspoon (2.5 grams) salt

Directions:
Preheat oven to 350 degrees F (177 degrees C). Position rack in center of oven. Line a 12 cup muffin pan with paper liners or grease with butter or a vegetable spray.

In a small saucepan melt the butter. Set aside.

In a medium sized bowl whisk together the brown sugar, eggs, vanilla extract and mashed banana. Add the melted butter to the brown sugar mixture and stir to combine.

In another large bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Gently fold in the berries, making sure they are coated with flour. This helps to prevent the berries from sinking during baking. Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not over mix the batter or tough muffins will result.

Divide the batter evenly among the 12 muffin cups, using two spoons or an ice cream scoop. Place in the oven and bake until a tester inserted in the center of a muffin comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool.

Makes 12 regular sized muffins.

Source: Joyofbaking.com

Sour Cream Oatmeal Chocolate Chip Muffins

These muffins are super moist and never dry out as some muffins can. Try them and then try the variations below. The sour cream gives them their moisture and baking them at 325 degrees also helps make these more of a pound cake-like muffin. They freeze like a dream. You can bake these in regular muffin tins, over-sized muffin tins or mini-muffin tins but adjust the time accordingly.

INGREDIENTS

Moist:

* 1/2 cup margarine (softened)
* 1 cup sugar
* 2 large eggs (slightly beaten) or 1/2 cup egg substitute
* 1 cup sour cream
* 1 teaspoon vanilla

Dry:

* 1 cup flour
* 1 cup oats
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 3/4 teaspoon salt or as desired
* Walnut pieces - 1 to 1-1/2 cups of large sized pieces or smaller sized chop if using mini-muffin pans
* Cooking spray

DIRECTIONS

1. Heat oven to 325 degrees.
2. If using standard muffin pans, spray lightly with cooking spray.
3. If using silicone muffin pans, do not spray.
4. Cream/mix together in large bowl the margarine, sugar, eggs, sour cream and vanilla. Stir until well blended.
5. Stir together in another bowl flour, oats, baking soda, baking powder and salt. Whisk to combine well.
6. Add the dry ingredients to the wet ingredients until well blended.
7. Fill muffin pans of desired size about half full.
8. Insert 3-4 walnut pieces into each portion of muffin batter and push into batter. The muffin will bake around the walnut pieces. Or you can chop the walnuts more coarsely and add to the batter - or spoon in less dough, drop in a few walnut pieces, then top with additional muffin batter.
9. Bake 15-18 minutes for regular size muffins or until pick inserted in center comes out clean. If using mini-muffin pan, check after 13 minutes and thereafter until done.

Source: Hubpages.com

Strawberry Bread

Submitted By: Ellen Rainey
Photo By: Kelly Krocker
Servings: 24
"This is wonderful hot or cold, for breakfast or a dessert. A Definite Family Favorite."

Ingredients:
2 cups fresh strawberries
3 1/8 cups all-purpose flour
2 cups white sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups vegetable oil
4 eggs, beaten
1 1/4 cups chopped pecans (optional)

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans.
2. Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.
3. Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
4. Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.

ALL RIGHTS RESERVED © 2010 Allrecipes.com
Printed from Allrecipes.com 6/27/2010

Roasted veggie pasta

Thank you for @caffeinated_mom for sharing this recipe.

1 green pepper
1 onion
2 tbsp Extra Virgin Olive Oil
2 tbsp butter
1/4 cup flour
2 cup heavy cream
1 clove garlic, minced
1 tbsp thyme
Salt and pepper to taste

Julienne peppers & onions, sauté lightly in EVOO. Make a roux with 2T butter and 1/4 c. flour cook 2 min, add 2 c. heavy cream and stir.

Add 1 clove of garlic minced, 1 T thyme and S&P to taste. Cook until thickened. Add sautéed veggies and toss lightly. Serve over spaghetti or linguine cooked al dente. Simple sauce but really flavourful and compliments the veggies well.

Zucchini Chocolate Chip Muffins

Thanks to Shannon at acraftymomeats.blogspot.com for sharing this recipe.

1 1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/2 cup vegetable oil
1/4 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup shredded zucchini
1/4 cup miniature semisweet chocolate chips
1/4 cup chopped walnuts

In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients. Add zucchini, chocolate chips and walnuts. Fill greased muffin tin. Bake at 350 degrees for 20-25 minutes or until muffins are golden brown on the top.

After school banana muffins

Banana Muffins

I found this recipe on http://www.toolsforschools.ca/blog and I'm excited to try it out!

Makes 12 standard muffins
3 ripe bananas
2 eggs
2 cups of flour
¾ cup sugar
1 tsp salt
1 tsp baking soda

Preheat oven to 350F. Grease muffin tin. Mash bananas until they are smooth or semi smooth. Add eggs and beat together. Combine flour, sugar, salt, baking soda and stir into batter until just mixed. If the batter is too stiff, simply add a small amount of water to thin.

Spoon into muffin tins and bake for 15-20 minutes. Bake to a golden brown colour and until a knife or skewer can be inserted in the center and comes out clean. Really, that’s it.

Chicken Stew with Carrots, Chickpeas, and Raisins

This is my mother's recipe. She makes this stew or tajine slightly differently each time, so I asked her to write down the recipe for me. It's definitely one I make often.

8 skinless boneless chicken thighs

2 tsp salt
3/4 tsp ginger
3/4 tsp cinnamon
1/2 tsp turmeric
1/2 tsp black pepper
1 cinnamon stick
1 1/2 tbsp olive oil
1 small onion, chopped
6 medium carrots, cut diagonally into 1-inch pieces
2 medium sweet potatoes, sliced
1/2 cup raisins
1 tbsp honey
1 cup drained canned chickpeas, rinsed, skins removed
1/2 cup water

Couscous as a side dish

This is my mother's recipe. She makes it slightly differently every time, so I asked her to write it down for me.

Wash chicken, pat dry. Stir together 1 1/2 teaspoons salt with turmeric, cinnamon, ginger and pepper and rub onto chicken.

Heat oil in a 12-inch heavy skillet or stock pot over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 10 minutes. Transfer chicken to a plate.

Add onion to skillet and stir until onion is softened. Then add chicken with its juices, carrots, sweet potatoes, chickpeas, raisins, cinnamon stick and 1/2 cup water. Sprinkle with remaining 1/2 teaspoon salt and mix gently with a large spoon to distribute flavours. Add 1 tablespoon of honey. Cook over moderately low heat, covered, until chicken is cooked through and carrots are tender, 25 to 30 minutes. If necessary, skim fat from sauce. Serve with couscous, quinoa or white rice.

Makes 4 to 6 main-course servings.

Red lentil soup

Another one of my mother's recipes. Super easy and tasty. My 3 year old calls it 'Magic Soup' because I told him he would grow if he ate it.

1 cup of red lentils
4 cups of water
1 onion chopped
1 sweet potato chopped
salt & pepper to taste
2 tbsp butter (optional)

Rinse lentils well. Bring water to a boil, add lentils, onion, sweet potato, and salt & pepper. Boil for 15-20 mins. Remove from heat, let cool for 5 mins. Blend in food processor or blender, add butter. Serve and enjoy.

Creme Brulee French Toast

This recipe is from Alittlebitofmomsense - thanks for sharing!

Ingredients

-2 tbsp corn syrup

-1/2 cup butter

-1 cup brown sugar

-1 loaf French bread, thickly sliced, crust removed (this will give 6-8 pieces)

-5 eggs

-1 1/2 cups half and half cream (I have substituted milk, less rich but works!)

-1 tsp vanilla

-1 tsp Grand Marnier (optional)

Directions

1. In saucepan, combine syrup, butter and brown sugar. Pour into 9 x 13 pan.

2. Slice loaf into thick slices, removing crust and place on top of syrup in pan.

3. In bowl, mix remaining ingredients. Pour over bread.

4. Refrigerate over night.

5. In morning, bake at 350 degrees Celsius for 45 minutes. Tops will be slightly brown and crusty.

6. When plating, flip upside down so syrup side is facing up.

My recommendation: To offset the sweet, serve with fresh fruit or berries and cream.

Enjoy!!

Ginger cookies

2 c flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1 c brown sugar (packed)
3/4 margarine
1/4 cup molasses
1 egg

Mix together
Roll into 2 inch balls. Roll in sugar.
Bake at 350F for 7 min

Found in my mother-in-law's recipe box.

Maple Apple Pork

I heard this recipe a few years ago on the radio, I believe it was an ad for Farmboy.

1 pork tenderloin
4 apples peeled and sliced
1/4 cup real maple syrup

Combine all ingredients in the slowcooker, and cook for 4-6 hours. Slice and serve with green veggies and rice.

Jewish Apple Cake

3 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
2 cups white sugar
1 cup vegetable oil
4 eggs
1/4 cup orange juice
2 teaspoons vanilla extract
3 apples - peeled, cored and sliced
2 teaspoons ground cinnamon
5 teaspoons white sugar

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. Combine the ground cinnamon and 5 teaspoons of the sugar together and set aside.
In a large mixing bowl, combine the flour, salt, baking powder and 2 cups of the sugar. Stir in the vegetable oil, beaten eggs, orange juice and vanilla. Mix well.
Pour 1/2 of the batter into the prepared pan. Top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon sugar mixture. Pour the remaining batter over the top and layer the remaining sliced apples and cinnamon sugar.
Bake at 350 degrees F (175 degrees C) for 70 to 90 minutes.

Soure: www.cooks.com

Lemony Shrimp Skillet

3 Tbs (45mL) olive oil
2 garlic cloves, peeled, whole
1 lb (455g) medium shrimp, peeled and deveined
1 green pepper, cored, deseeded and sliced lengthwise
5 stalks bok choy, greens removed and sliced
1/2 cup (45g) sliced button mushrooms
1 medium onion, chopped
Juice from 2 lemons
Fresh ground pepper and salt to taste (sea salt if on a corn-free diet*)
3 cups (600g) rice, cooked

Heat olive oil in a sauté pan. As oil is heating, smash the garlic cloves with the side of a knife blade. Add smashed cloves to the oil and let cook for a minute. Add shrimp to pan.

Let the shrimp cook until it’s bright pink. Add the green peppers, bok choy, mushrooms and onions. Stir frequently.

Turn down the flame, add the lemon juice and liberal amount of ground pepper. Add salt to taste. Serve over cooked rice.

Lemon Pepper Linguine with Artichoke Hearts

1 14-ounce (400g) can artichoke hearts
1/2 cup (340g) black olives, sliced
2 Tbs (30mL) olive oil
2 Tbs (30mL) lemon juice
2 cloves garlic minced
1/8 tsp (0.25g) crushed red pepper
Salt and freshly ground black pepper
1 lb (455g) lemon pepper linguine

Drain artichoke hearts, reserving juice. Coarsely chop artichokes and combine with 2 Tbsp (30mL) reserved juice, olives, olive oil, lemon juice, garlic, red pepper, salt, and pepper in a large bowl. Let stand at room temperature 1 hour.

Cook linguine according to package directions. Toss pasta with artichoke mixture. Serve immediately with freshly grated Parmesan cheese, if desired.

Tater Tot Casserole

1/2 pound ground beef or about or about 2 cups (1 pound raw) cooked diced chicken or turkey
About 4 cups vegetables, any type (frozen, canned, etc)
1 1/2 cup chicken broth (from boiling chicken or saved from another time)
3/4 cup rice or other milk
2 tablespoons acceptable margarine
1/4 cup all-purpose flour
Tater Tots to cover the top
1/4 teaspoon salt
1/4 teaspoon garlic powder (optional)

Brown ground beef in frying pan and season with salt (if desired). Skip the previous step
if using cooked chicken or turkey. Cook vegetables (if using frozen vegetables). Drain
cooked frozen or canned vegetables. In a pan, melt margarine. Add salt, garlic powder,
and 1/4 cup of the rice milk. Mix. Add the broth and 1/2 cup of rice milk. Add vegetables
and meat. Let it get hot. Place in an oval baking pan. Top mixture with tater tots until
covered. Bake at 350 degree F. for 30 to 35 minutes or until hot. Serve.

Source: www.cooks.com

Thai Mango Chicken Curry

Ingredients

500 g chicken breast, thinly sliced
1 x 400 mL can coconut cream
1 x 375 mL can sliced mango, drained
1-2 teaspoons red curry paste
1 cup sliced shallots
1 cup snow peas, trimmed

Method

1. Fry chicken meat. When browned, add red curry paste and cook for a further 1-2 minutes.
2. Pour over coconut cream and add snow peas.
3. Simmer for 5 minutes.
4. Add mango and shallots and heat through.
5. Serve immediately on a bed of rice.

Slow Cooker Latin Chicken

INGREDIENTS
1 tablespoon olive oil
3 pounds skinless chicken thighs (you can substitute breasts)
salt and ground black pepper to taste
2 large sweet potatoes, cut into chunks
1 red bell pepper, cut into strips
2 (15.5 ounce) cans black beans, rinsed and drained
1/2 cup chicken broth
1/2 cup loosely packed cilantro leaves
1 cup hot salsa
2 teaspoons ground cumin
1/2 teaspoon ground allspice
3 large cloves garlic, chopped
lime wedges, for garnish



DIRECTIONS
Heat the olive oil in a large skillet; season the chicken thighs with salt and pepper. Sprinkle 1/4 cup cilantro over the chicken thighs; brown the chicken in the frying pan, 3 to 5 minutes each side.

Arrange the chicken in the bottom of a slow cooker. Place the sweet potatoes, red bell pepper, and black beans on top of the chicken. Mix together the chicken broth, 1/4 cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl; pour into the slow cooker. Set slow cooker to LOW and cook for 4 hours. Garnish with lime wedges to serve.

Rice and Beans

This can be used as a side dish accompaniment to baked chicken or fish.

1 cup white or jasmine rice

1 can beans (red or black are best for this recipe)

1 can diced tomatoes with green chilies

1 green pepper, diced

1/4 onion, diced

1. Cook the rice in a rice cooker.

2. Drain beans, put in 2-quart covered pot, set to low heat.

3. Add can of diced tomatoes (do not drain!)

4. Add green pepper & onion.

5. When rice is finished cooking, add to pot with beans and tomato mixture.

6. Remove from heat, stir and enjoy!

OPT - add sliced chorizo or sausage to cooking beans & tomatoes to make this a full meal (be sure to check sausage ingredients for milk or soy products!).