Cathy's Granola Bars

I cannot stop eating these. I adapted them from a recipe I found off of allrecipes.com, and made them healthier (less salt, less oil, substitutions etc..) and I cannot stop eating them.

Makes 24 bars

• 2 cups rolled oats
• 3/4 cup packed brown sugar
• 1/2 cup flax seed
• 1/2 tsp cinnamon
• 1 cup all purpose flour
• 3/4 cup raisins
• 1/2 tsp salt
• 1/2 cup honey
• 1 egg, beaten
• 1/4 cup canola oil
• 1/4 cup apple sauce, unsweetened
• 2 tsp vanilla extract

1. Pre-heat oven to 350 degrees. Grease up a 9x13 baking pan (important).
2. Combine all the dry ingredients (the first 7 ingredients)
3. Create a funnel in the middle of the dry ingredients, and add the beaten egg, oil, apple sauce, and vanilla.
4. Mix it up, and press into the greased baking pan.
5. Bake for 28-33 minutes, or until the edges are a little brown.

Tip: cut them up 3-5 minutes after taking them out of the oven, or they will be too hard to cut through.

Another tip: freeze them and put them in your kids lunches!

Cathy

Orange Ginger Beef

This recipe was adapted by one that I found in the metrofood section of the metronews paper by Emily Richards. I added some more veggies, and put it on a bed of chinese egg noodles.

Now, this is one of those dinner that mixes in some fruitiness. My hubby doesn't like pineapple on pizza, or anything fruity added to dinners. BUT, I like pineapple on pizza, and I love fruitiness added to dinners (when appropriate), so it's all a matter of preference. This was fresh and quite healthy and I loved it!

4 Servings

• 2 Tbs fresh ginger, minced
• 1 Tbs garlic, minced
• 1 tsp black pepper
• 2 Tbs canola oil
• 1 Tbs hoisin sauce
• 1 lbs beef eye of round, cut into thin strips
• 1 Tbs cornstarch
• 3/4 cup orange juice
• 2 cups quartered mushrooms
• 1/2 red pepper, sliced
• 1 carrot, julienne (think thin match sticks)
• 2 Tbs fresh cilantro (garnish)
• 1 Tbs grated orange rind (garnish)
• Chinese egg noodles (looks like spaghetti)

1. Marinade: In a shallow dish, combine ginger, garlic, pepper, hoisin sauce, and 1 Tbs of the oil. Add beef and coat well. Cover and refrigerate (the longer the better, ex: doing this step in the morning).
2. Drain and discard marinade. Heat a non-stick skillet over medium heat. Add about 1/2 the beef, and cook for about 4 minutes. Remove the cooked beef, and cook the remainder of the beef.
3. Cook chinese egg noodles according to package directions.
4. In a small bowl, whisk together the cornstarch and orange juice.
5. Add the last Tbs of oil to the skillet. Saute mushrooms, red pepper, and carrots for 3-4 minutes (or until lightly browned). Return beef to the skillet with the accumulated juices.
6. Stir in cornstarch/OJ mixture and cook, stirring, for about 3  minutes, or until the sauce thickens. You may need to increase the heat a little.
7. Serve over chinese egg noodles, with cilantro and orange rind as garnish.

Enjoy!

Cathy

Black Bean & Chicken Quesadilla

Ingredients

• 2 teaspoons olive oil
• 3 tablespoons finely chopped onion
• 1 (15.5 ounce) can black beans, drained and rinsed
• 1 (10 ounce) can whole kernel corn, drained
• 1 tablespoon brown sugar
• 1/4 cup salsa
• 1/4 teaspoon red pepper flakes
• 1 c. of chopped chicken
• 2 tablespoons butter, divided
• 8 (8 inch) flour tortillas
• 1 1/2 cups shredded Mild Cheddar Cheese.

1. Heat oil in a large saucepan over medium heat.
2. Stir in onion, and cook until softened, about 2 minutes.
3. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
4. Melt 2 teaspoons of the butter in a large skillet over medium heat.
5. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture.
6. Place another tortilla on top, cook until golden, then flip and cook on the other side.
7. Melt more butter as needed, and repeat with remaining tortillas and filling.

Hubby Original Omelet

So my husband isn't a huge cook but there are a few things that he can do pretty dang well. His omelets are pretty sensational. We got back from church on Sunday and he was so excited to make an omelet. Here is his version of the best omelet.


Ingredients
3 whole eggs
1 egg white
2 T. milk
Handful of spinach
1 T. green onion, chopped
2 slices of honey ham
1/2 c. grated cheddar cheese
Pinch of salt

1. In mixing bowl whisk eggs together.
2. Add the milk, spinach, green onions, ham and salt.
3. Grease large skillet and wait until heated.
4. Poor mixture into skillet and cook for about 3 min.
5. And then do this...
   

   6. Flip the omelet over (his face is just priceless isn't it??)

   7. Place cheese on one half of the omelet and then fold the omelet in half.

This is my hubby's original. Hope you like it! He even plated his own plate--he added the spinach leaf for some color! (and that bread is homemade from my recipe last week!)

-Christy

Grapefruit Heaven

Oh my goodness. Seriously. I love grapefruits. But a warm grapefruit with brown sugar and cinammon...tops it. This is seriously the best/easiest recipe ever. Found it on Kristy's website and when I saw it I knew I had to try it. It's something you could have for breakfats but it's so good that it could quite possibly be the healthiest dessert on the planet. Hope you enjoy it, cause I sure did !!

Ingredients

2 large grapefruit

2 tbsp brown sugar  

Dash of cinnamon

1 cup of plain yogurt

Preheat oven to broil. 

1.  Cut each grapefruit in half crosswise.  Using a small knife or paring knife, loosen grapefruit segments by cutting along the rind and between each segment. Make sure not to cute too deep puncturing through the rind. 

2.  Line a baking sheet with foil and place the grapefruit halves on the sheet, citrus side up. 

3.  Sprinkle 1/2 tbsp brown sugar over each grapefruit half, then top each with a dash of cinnamon. 

4.  Broil in the oven for 3-5 minutes or until tops brown slightly. 

5.  Top each grapefruit half with an 1/8 cup yogurt (more if desired)  and serve while hot. 

-Christy

Chicken Noodle Soup

Well it finally snowed here in Utah and what better way to celebrate then a nice bowl of Chicken Noodle Soup? Watching "The Help" at the same time. best movie ever- seriously. Anyways this recipe was quite simple. Most recipes call for a 3-5 lbs chicken but I didn't have that so I used 2 boneless, skinless chicken breats. If you don't have marjoram you can replace it with some oregano (they are cousins...at least that's what mama B tells me.) Enjoy the recipe!!

• 
  Ingredients
• 2 chicken breasts
• 2 1/2 quarts water
• 2 teaspoons salt
• 2 chicken bouillon cubes
• 1/2 medium onion, chopped
• 1/8 teaspoon pepper
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 1 cup diced carrots
• 1 cup diced celery
• 1 1/2 cups uncooked whole wheat macaroni elbow noodles

1. In a large soup kettle, place chicken and all ingredients except noodles. 
2. Cover and bring to a boil; skim broth. 
3. Reduce heat; cover and simmer 30min. or until chicken is tender. 
4. Remove chicken from broth; allow to cool. 
5. Cut chicken breasts into chunks. 
6. Skim fat from broth; bring to a boil. 
7. Add noodles; cook until noodles are done. 
8. Return chicken to kettle; adjust seasonings to taste. 
9. Remove bay leaf before serving.

Oh and I know that macaroni noodles arn't the "norm" for chicken noodle soup but that's what I personally like. You can do whatever kind you like :)

-Christy

Crab Meat Pasta Salad

I know it really isn't the time of year for pasta salad or crab meat but I was craving some pasta salad over the weekend. I began my search for the perfect pasta salad when I found this...packed with veggies, seafood and peas? Who would have thought. I decided to give it a shot and I loved the results. Some of the ingredients seem a little odd together but I promise you that you must put all the ingredients to make it work. I made a few changes but most of it is the same. Hope you enjoy!!

 

 

Ingredients                                                                                          by: Corwynn Darkholme

• 1/2 cup mayonnaise
• 1/4 cup Italian-style salad dressing
• 2 tablespoons grated Parmesan cheese
• 1 cup black-eyed peas, rinsed and drained
• 8 ounces rotini pasta
• 1 cup crabmeat
• 1 cup broccoli florets, parboiled
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped tomatoes
• 1/4 cup chopped green onions

1. Bring a large pot of salted water to a boil. Add pasta and cook for time indicated on package. Drain, rinse and set aside.
2. In a large bowl, combine mayonnaise, Italian dressing and cheese and blend well.
3. Add peas, pasta, crabmeat, broccoli, pepper, tomato and onions. Toss gently to mix. Cover and refrigerate for at least 2 hour

If you're someone who likes a lot of dressing I would suggest making more of the mayo and italian 

dressing mixture for the pasta salad.

-Christy