Black Bean Nacho Pizza

This was DELISH! And, ironically enough I found it on delish.com.

I didn't follow the grilling part though, I put it on my own pizza crust and just use the general ingredients:

• 1 cup(s) canned black beans, rinsed
• 1/2 cup(s) chopped jarred roasted red peppers
• 1 garlic, quartered
• 1 tablespoon(s) chili powder
• 1/4 teaspoon(s) salt
• Yellow cornmeal, for dusting
• 1 cup(s) shredded Monterey Jack cheese
• 2 medium plum tomatoes, diced
• 4 medium scallions, thinly sliced
• 1/4 cup(s) chopped pitted ripe black olives
• 2 tablespoon(s) chopped pickled jalapeños

First, prepare your pizza dough for proofing, this is a thinner crust recipe.

• 2 1/2 cups all purpose flour
• 1 (1/4 ounce) package active dry yeast
• 1/4 teaspoon salt
• 1 cup warm water
• 1/2-1 tablespoon olive oil
• cornmeal

Put a little sugar in your warm water and add the yeast. Allow to sit for about 10 minutes. Add the rest of the ingredients and knead until no longer sticky, adding flour if needed. Place in a greased bowl and cover with a warm cloth and set aside to proof for 1/2 hour. I usually stick mine in the oven with the light on.

Then, put your black beans and roasted red pepper in the food processor and pulse for a few minutes. Mix your bean mixture with the garlic, chili powder and salt.

When the dough is ready roll it onto a pizza pan sprayed with olive oil or Pam. It will either make 2 small pizza's or one large one. You can pre-cook the pizza crust now if you want, but you don't have to. Bake it at 425 for 10 minutes.

Sprinkle with cornmeal. Spread bean mixture down. Layer the rest of the ingredients and bake an additional 20 minutes, or until the crust starts to brown. Serve with sour cream if desired.

Oh, I also added some fresh cilantro :)

Black Bean Quesadilla's

Yet another black bean recipe... :)

7 ounces of mashed black beans (1/2 a can)
2/3 cup salsa
Flour tortillas cut in half
Chicken (optional)
Sour Cream

Place tortillas on un-greased cookie sheet.

Mix beans and salsa. Spread bean mixture on tortilla halves. Top with chicken if desired and Monteray jack cheese. Top with remaining tortilla halves.

Bake at 350 for about 15 minutes.

Serve with salsa and sour cream.

Black Bean and Corn Salsa

Dressing

• 1/3 cup olive oil
• 2 tablespoons lime juice
• 1 tablespoon red wine vinegar
• 1 clove minced garlic
• 1 teaspoon ground cumin
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons salt
• 1/4 teaspoon sugar
• 1/8 teaspoon black pepper

Salad

• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup grilled fresh corn kernel or 1 can corn, drained
• 3/4 cup red onion, chopped
• 3/4 cup tomato, diced
• 1/2 cup sweet red pepper, chopped
• 1/4 cup fresh basil and/or parsley or basil, finely chopped
  

Combine salad ingredients and then whisk the dressing mixture and pour over the salad. Combine until mixed.

"Buttered" Noodles

Now, this isn't something I'd personally want to eat on a regular basis but when you have a picky toddler it may very well be something you find yourself making on a daily basis. My 20 month old son, like many toddlers, is on a carb and dairy diet. He will eat waffles, pancakes, bread, noodles, milk, yogurt and cheese. And blueberries. Oh, and sometimes a banana. He used to be a banana freak but lately hasn't been eating them too often. He used to be GREAT about eating his veggies. Green beans, carrots, peas, broccoli and even spinach but one day he just stopped. I HAVE to get some veggies into him. "Buttered" noodles are one way.

Pretty much, I cook 8 ounces or so of some kind of toddler friendly pasta (bow tie, penne) and then mix in a tablespoon or two of margarine or butter along with 6 - 8 ounces of squash puree. Make sure it is VERY smooth so your kids can't tell it's there. You can buy jarred squash puree if you want to save time. Mix in some parmesan cheese as well.

I always serve veggies like broccoli or peas and carrots along side or mixed into the noddles (or mac and cheese below), but just in case he picks them out I know he got *some* veggies hidden in the noodles.

You can also mix squash puree into Kraft Mac and Cheese. Just skip the milk because this will add enough liquid.

Any bit helps!

Cranberry Sauce

We had an early Thanksgiving at the in-laws yesterday and my mother-in-law made the BEST cranberry sauce ever. If you still serve yours out of the can, cutting along the indentations, you need to stop. Just stop. Collaborate and Listen. Just kidding. But seriously, please don't plop the canned stuff out onto your Thanksgiving table next to the perfectly cooked Turkey and yummy walnut topped sweet potatoes. Just don't do it. They are SO easy to do.

2 cups orange juice
2 cups sugar
2 bags of cranberries (I believe they are 12 ounces)

Wash and rinse the cranberries. Combine the sugar and orange juice in a pot until the sugar is dissolved. Add the cranberries and cook over medium heat until the cranberries pop. My mother-in-law brings hers to a boil and then removes from the heat. Pour into your serving dish and allow to cool in the refrigerator. They will set as they cool.

I'll post my weekly meal plan later this evening.

Falafel and Cucumber Sauce

So, to complete the meal I made Falafel and Cucumber Sauce. I used my yogurt in the cucumber sauce and the pita bread to accompany the falafel. YUM! This was a wonderfully healthy and filling meal. And totally homemade! Proof that you can have wonderfully prepared meals with a busy schedule. It was also CHEAP. I prepared and cooked the falafel and sauce last night after my son went to bed. The pita bread was already made so all I had to do was heat it all up. I found this recipe on Allrecipes the same time I found the pita bread. I took the salt out because the canned chickpeas have enough sodium. I also reduced the amount of cumin because well, I don't like that much cumin. You can increase it to suit your own tastes. I also baked them instead of frying. It's easier (for both clean up and cooking) and healthier.

(Remember, my pita bread wouldn't open, lol. So, I just served it on top of the bread and we folded it to eat :) )

Falafel

• 1 (15 ounce) can chickpeas (garbanzo beans), drained
• 1 onion, chopped
• 1/2 cup fresh parsley
• 2 cloves garlic, chopped
• 1 egg
• 1 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 dash pepper
• 1 pinch cayenne pepper
• 1 teaspoon lemon juice
• 1 teaspoon baking soda
• 1 tablespoon olive oil
• 1 cup dry bread crumbs

Cucumber Sauce

• 1 (6 ounce) container plain yogurt
  
• 1/2 cucumber - peeled, seeded, and finely chopped
• 1 teaspoon dried dill weed
• salt and pepper to taste
• 1 tablespoon mayonnaise

Directions

1. In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.
2. In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
3. In a small bowl combine egg, cumin, coriander, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
4. Heat oven to 400 degrees and bake for 20 minutes, flipping the patties half way through. Then, broil on each side for 1-2 minutes. You can skip the broiling but it gives them a nice crispy exterior.
   

Two Bean Tamale Pie

This is Betty Crocker’s version with minor tweaking. My husband really likes this meal on cold days and that says a lot because he is a real meat and potato kinda guy. This is a very healthy AND hearty meal. It's also a REALLY cheap meal, I'd say it costs about $5 to make and serves 6 to 8 people! I usually throw in a can of corn to stretch it a bit farther as well. You can also add green chili and/or jalapeño if you like a bit more kick to it. We serve it with hot sauce, sour cream and salsa on the side.

1 TBSP olive oil
1 small onion - diced
1 med green pepper - diced
2 cloves garlic - minced
1 can (6oz) vegetable juice
1 15oz can pinto beans - drained, rinsed, slightly mashed
1 15oz can kidney beans - drained, rinsed, slightly mashed
1 tsp chili powder
1/2 tsp cumin
1 box cornbread mix - mixed according to package directions
2oz grated cheddar
2 green onions - chopped
~ 2 tsp cilantro snipped (omit if you hate cilantro)

Preheat your oven to 425F. Heat olive oil in a pan over medium heat and add the diced onion. As the onion gets soft, add the diced bell pepper and minced garlic. Saute until the bell pepper is soft. Add the vegetable juice, beans, cumin, and chili powder. Remove from heat and spoon into a greased 2qt casserole dish.
Prepare cornbread mix according to directions, stirring in green onion, cilantro, and grated cheese. Spread evenly over the bean mixture. Bake for 25 minutes or until the cornbread is done.

Yields six servings.

Tofu and Cheese Stuffed Shells

1 (16 ounce) package jumbo pasta shells
1/2 cup grated carrot
1/2 cup shredded zucchini
1/2 cup chopped frozen spinach
1/4 cup chopped onion
1 (12 ounce) container tofu
1 cup shredded mozzarella cheese, divided
1 tablespoon prepared pesto
1/2 cup ricotta cheese
1 egg white
1/2 teaspoon salt
1/2 teaspoon pepper
1 to 2 jars of your favorite spaghetti sauce, depending on how much sauce you like. You could also use Alfredo sauce.

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, in a small saucepan over medium heat combine carrot, zucchini, onion and spinach. Pour in just enough water to cover; cook until tender and spinach is thawed and drain.

In a large bowl, mash the tofu with a fork. Stir in carrot mixture, Monterey Jack cheese, 1/2 cup mozzarella cheese, pesto, ricotta cheese, egg while, salt and pepper. Mix well and set aside.

Stuff each cooked pasta shell with about 1 rounded tablespoon of the filling. Place shells in an un greased 2-quart baking dish. Pour sauce over shells.

Cover and bake in preheated oven for 25 minutes, or until heated through. Sprinkle with remaining 1/2 cup mozzarella cheese.

Please note... I labeled this as healthy because it is but it is FAR from low fat :)

Chile Relleno Bake

1 cup buttermilk
4 eggs
1/3 cup all purpose flower
1/4 teaspoon salt
3 - 4 drops hot pepper sauce
2 cups shredded Mexican cheese
j1 cup shredded cheddar cheese
3 (4 oz) cans whole green chilies drained

Heat oven to 350. Grease 1 1/2 quart baking dish. Beat first 4 ingredients together and set aside. mix cheeses and reserve 1/2 cup for topping. Cut chilies into wide strips. In baking dish layer chilies and cheeses and pour the mix over the layers. Sprinkle with remaining cheese. Bake 40-45 minutes or until set and knife comes out clean.

Serve with salsa.

Mac and Cheese Sneak

Another idea from Jessica Seinfeld's book "Deceptively Delicious". I didn't like her recipe for mac and cheese however, so I used the general idea of what veggies to sneak in and found my own recipe online. The basic mac recipe is called Four Cheese Macaroni from All Recipes. You can use all cheddar cheese instead of the 4 different cheeses if you prefer.

INGREDIENTS

• 1 (16 ounce) package elbow macaroni (I use whole wheat) For easier pick-up you can use shells or the corkscrew pasta.
  
• 3 tablespoons butter
• 1/2 cup Muenster cheese (cubed or shredded)
• 1/2 cup Cheddar cheese (cubed or shredded)
  
• 1 cup sharp Cheddar cheese (cubed or shredded)
• 1 1/2 cups half-and-half
• 8 ounces cubed processed cheese food
• 2 eggs, beaten
• 1/4 cup sour cream
  
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/2 cup pureed cauliflower
  
• 1 cup pureed sweet potato, butternut squash or canned pumpkin.
• 1 cup chopped broccoli. I finely chop it because my son is only one, you can leave it as is if your kids are older or omit if if they are seriously picky eaters.
  

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes you want it to still be firm because it'll cook more in the baking process; drain well and set aside. Melt 3 tablespoons butter in microwave and stir into the macaroni.
2. Mix all the shredded cheeses together.
   
3. In the pan you cooked the macaroni in, combine the the shredded cheeses, cubed processed cheese, half and half, pureed cauliflower and pureed sweet potato. Cook over low heat until cheese are melted, mix well.
   
4. Remove from heat and add the macaroni back to the pan, stir in eggs and then the broccoli.
   
5. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
6. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

To make it a more complete meal add in 1 cup of cubed cooked chicken, turkey or tofu

I calculated the nutrition info on this based on a toddler sized serving which I guesstimated at about 20 servings per recipe after I portioned them off in zip loc bags. This is based on a 2,000 calorie diet, so the percentages will be higher for a toddler diet. You can lower the fat content by using non fat sour cream and a lower fat version of the processed cheese spread, but I wouldn't use low fat cheese, it doesn't melt correctly. I also think the dietary fiber is higher because of the pasta I use, I don't think it calculated it correctly.

Nutrition Facts User Entered Recipe
20 Servings
Amount Per Serving
Calories		146.9
Total Fat		11.2 g
	Saturated Fat	6.7 g
	Polyunsaturated Fat	0.4 g
	Monounsaturated Fat	2.5 g
Cholesterol		53.8 mg
Sodium		254.8 mg
Potassium		93.4 mg
Total Carbohydrate		6.0 g
	Dietary Fiber	0.7 g
	Sugars	1.0 g
Protein		6.7 g

Vitamin A	44.9 %
Vitamin B-12	3.6 %
Vitamin B-6	3.5 %
Vitamin C	15.3 %
Vitamin D	1.0 %
Vitamin E	1.6 %
Calcium	19.3 %
Copper	1.6 %
Folate	4.3 %
Iron	1.8 %
Magnesium	2.4 %
Manganese	5.1 %
Niacin	0.9 %
Pantothenic Acid	3.1 %
Phosphorus	9.9 %
Riboflavin	7.4 %
Selenium	6.6 %
Thiamin	2.0 %
Zinc	4.0 %

Apricot Glazed "Chicken"

Okay, I totally made this up and it sounds really weird, but it was good I swear!

I started with the thought of apricot glazed chicken and it sort of morphed...

Didn't have chicken thawed but I had tofu so I cut the tofu up in to small cubes and then went to "glaze" it with the apricot preserve but that doesn't work that well on tofu b/c it's too soft. So, I needed to liquify the apricot preserves a bit. I microwaved it but that didn't work. So I added soy sauce. Then it was to soy saucy so I added some brown sugar. Then I coated the tofu and put it all in a shallow baking dish and baked. I served it with brown rice with a veggie stir fry mixed in. YUM!

12 ounces of extra firm tofu cubed.
3 tablespoons or so of apricot preserves
3 tablespoons or so of soy sauce
2 tablespoons or so of brown sugar.

Melt last three ingredients in microwave and stir. Put cubes of tofu in shallow baking dish, and toss with apricot sauce. Bake at 350 for about a 1/2 hour, or until the sauce starts to caramelize. Serve over rice and veggies. Dillon gobbled it up!

And I'll add that this was a really cheap meal too! Using tofu was cheaper than chicken b/c a box of it is only a few bucks (at least where I live). Rice is more expensive than it used to be, but still fairly cheap, and frozen veggies aren't that expensive. The whole meal, for 2 1/2 people, probably cost about $5.