Granola bars


1/2 c old-fashioned oats
1 c crispy rice cereal
1/4 c almonds, chopped
1/4 c peanuts, chopped

1/2 c dried cranberries
1/2 c dried raisins

1/2 c molasses
1 tsp vanilla extract
1/4 tsp salt
1/2 tsp cinnamon

Heat the oven to 325°F. Spray pan with nonstick. Mix dry ingredients in a bowl. Warm molasses for 10-15 seconds.  Mix in molasses and remaining ingredients. Press into pan.  Bake 20-25 min.  

Strawberry bars


1 c flour
3/4 c light brown sugar, packed
1/2 tsp salt
1/2 c unsalted butter, cold and cut into small cubes
2 1/2 c quick-cook oats
2 tbsp apple or orange juice

1/4 c light brown sugar, firmly packed
2 tbsp flour
Pinch of salt
3 1/2 c strawberries, chopped
1 tbsp lemon juice

Heat the oven to 375º. Grease a 9 x 13 inch pan.  Add the flour, light brown sugar, and salt to the bowl of a food processor. Pulse to combine, then add the butter and pulse five or six more times until coarse crumbs form. Add the oats and pulse two or three more times.

Remove 1 1/2 cups of the mixture and set it aside. Add the juice to the remaining mixture and pulse three or four times until it’s just moistened. Press this mixture into the bottom of the pan.

For the filling, mix sugar, flour, and salt in a medium-size bowl. Add the fruit and lemon juice and gently toss the mixture using a rubber spatula until the fruit is coated. Pour over crust. 

Sprinkle the reserved crumb mixture over the filling. Bake the dish until the top is golden, about 35 to 40 min. Let the pan cool completely, then cut into bars. Store them in the refrigerator.

Zucchini taco boats


4 medium zucchinis, cut in half lengthwise
1/2 c mild salsa
1 lb ground turkey
1 tsp garlic powder
1 tsp cumin
1 tsp salt
1 tsp chili powder
1 tsp paprika
1/2 tsp oregano
1/2 small onion, minced
2 tbsp bell pepper, minced
4 oz can tomato sauce
1/4 c water
1/2 c cheddar cheese, shredded
1/4 c cilantro, chopped

Bring a large pot of salted water to boil. Preheat oven to 400°F. Place salsa in the bottom of a large baking dish. Hollow out the center of the zucchini halves. Chop the scooped out flesh of the zucchini in small pieces. Drop zucchini halves in boiling water and cook 1 min. Remove from water.

Brown turkey in a large skillet with onion. Add the spices and mix well. Add bell pepper, reserved zucchini, tomato sauce and water. Stir and cover. Simmer on low for about 20 min.

Fill the hollowed zucchini boats dividing the taco meat equally. Top each with shredded cheese. Cover with foil and bake 35 min until cheese is melted and zucchini is cooked through. Top with cilantro.

Broccoli spinach quiche


1 1/4 c flour
1/2 c butter
1/2 tsp salt
1/2 tsp sugar
3-4 tbsp ice water

1 1/2 c sharp cheddar cheese, grated
1/2 c onion, chopped
1 c broccoli, chopped
1 c spinach
1/2 tbsp olive oil
1/2 tsp salt
3 eggs
1 c milk
1/2 tsp pepper
1/2 tsp oregano

Cut butter into cubes, and place in the freezer for a few minutes. Combine the dry crust ingredients into a large bowl. Add butter and cut in until there are large crumbs. Add ice water a tbsp at a time until the dough comes together. Form a ball, and chill 1 hour.

In olive oil, saute the oregano, garlic, onion, broccoli, and spinach until the broccoli is tender. Set aside.  In separate bowl, whisk the egg, salt, milk, pepper together. 

Roll the pie crust out onto a floured surface, and place in pan.  Add a layer of cheese, then vegetables, then pour the egg mixture. Top with cheese and bake at 400° F for 25-30 min until a knife inserted in the center of the comes out clean.

Chocolate coconut bars


1 c all-purpose flour
1/8 tsp salt
1/2 c unsalted butter, melted and cooled to room temp
1 c light brown sugar
1 large egg
1 1/2 tsp vanilla extract
1 1/4 c sweetened flaked coconut
1 c chocolate chips

Preheat oven to 350°F. Spray an 8” square baking pan with cooking spray. Combine the flour and salt and set aside. Stir together the melted butter and brown sugar until smooth and creamy; beat in egg and vanilla extract until well blended.  Add flour and salt mixture until just blended.  Then stir in 1 c coconut and chocolate chips.

Pour the batter into the pan, and sprinkle remaining coconut on top of the bars. Bake for 25-30 min, or until set in the center. Do not overbake the bars. Cool slightly before serving. Cut the bars into squares.

Carrot slaw


2 lb shredded carrots
2 c pineapple, chopped
1/2 c peanuts
1/3 c lime juice
2 tbsp canola oil
salt and pepper

Combine all ingredients. Season with salt and pepper.  Toss with fresh cilantro leaves before serving.

Chicken veggie soup


olive oil
3 boneless chicken breasts, cut into strips
8 oz fresh mushrooms, sliced
3 cans 14oz chicken broth
1 1/2 c uncooked medium shell pasta
1 c yellow squash, sliced
1 c zucchini squash, sliced
1/2 c red bell pepper, sliced
1 tsp italian seasoning

In a soup pot, heat oil.  Cook chicken and mushrooms until chicken is no longer pink.  Stir in remaining ingredients. Heat to boiling. Reduce heat to low and simmer 10 - 13 min or until pasta is tender.

Chocolate strawberry cupcakes

chocolate cupcakes
2 c strawberries, chopped
1/4 c sugar
1 tbsp corn starch
1/2 c strawberries, pureed
1 1/2 c butter, room temp
4 1/2 c powdered sugar
1 tsp vanilla
Filling: In a small saucepan, combine strawberries, sugar and cornstarch and stir. Mash any large pieces of strawberry. Bring to boil and allow to thicken. Remove from heat and cool completely.
Frosting: Cream butter. Slowly add powdered sugar.  Then add strawberries and vanilla. Beat on medium-high until light and fluffy.

Slow cooker enchiladas


1 lb ground turkey
1 c onion, chopped
1/2 c green pepper, chopped1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can diced tomatoes and green chillies, undrained
1/3 c water
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1 c shredded sharp cheddar cheese
1 c shredded Monterey Jack cheese
6 corn tortillas (6 or 7 in)

In a skillet, cook turkey, onion, and green pepper until browned and vegetables are tender. Add beans, tomatoes, water, chili powder, cumin, salt, and pepper. Bring to boil. Reduce heat, cover and simmer for 10 min. In a bowl, combine cheeses. In slow cooker, add 3/4 c meat mixture, then one tortilla, and 1/3 c cheese. Repeat layers. Cook on low for 5-7 hrs.

Blueberry muffins


1 1/2 c all-purpose flour
3/4 c white sugar
1/2 tsp salt
2 tsp baking powder
1/3 c vegetable oil
1 egg
1/3 c buttermilk
1 c fresh blueberries

Preheat oven to 400°F.  Line muffin cups with liners. Combine flour, sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups close to the top. Bake for 20 - 25 min in the preheated oven, or until done.

Veggie lentil soup


2 c lentils
4 c water, for soaking lentils
4 c vegetable broth1 onion, diced
2 carrots, chopped
2 cloves garlic, minced
1/4 tsp black pepper
1/2 tsp oregano
1 bay leaf
1 14 oz can diced tomatoes

Pre-soak the lentils in water for at least 2 h and drain water. Combine all ingredients in a crock pot. Cook on high heat in the crockpot for 5 to 6 h

Home-made waffles

1 1/3 c flour
4 tsp baking powder
1/2 tsp salt
2 tsp sugar
2 eggs, separated
1/2 c butter, melted
1 3/4 c milk

In a large bowl, whisk together all dry ingredients. Separate the eggs, adding the yolks to the dry ingredient mixture.  Beat whites in small bowl until moderately stiff. Set aside.  Add milk and melted butter to dry ingredient mixture and blend. Then fold stiff egg whites into mixture. Cook batter on hot waffle iron.

Slow cooker turkey stew


1 lb ground turkey1 medium onion, diced
2 c carrots, diced
3 russet potatoes, diced
1 can (16 oz) light kidney beans, drained
1/4 c uncooked white rice
1 can (8 oz) tomato sauce
4 c water
1/4 tsp chili powder
1/4 tsp worcestershire sauce

Brown meat with onion, drain grease.  Put meat into slow cooker. Combine remaining ingredients into slow cooker, except rice. Cover and cook on low heat 6 - 8 hrs or until potatoes are tender.  Cook rice according to package instructions and add at the end.

Slow cooker chicken corn hash


6 c frozen hash brown potatoes
1 large onion, chopped
1.5 c frozen corn
1 green bell pepper, chopped
1 4oz can diced green chiles
1/5 tsp salt
1/4 tsp ground pepper
1 can condensed cream of chicken soup
1 c water
1 lb chicken, cut into 1-inch cubes

Combine potatoes, onion, corn, bell pepper, chiles, salt, and pepper. Mix well. Stir together soup and water. Stir into potato mixture with the chicken. Cover and cook on low heat 4.5 - 5 h, or until potatoes and chicken are cooked through.

Slow cooker curried cauliflower soup


1 head of cauliflower, chopped
1 28oz can tomato puree
1 14.5 oz vegetable broth
1 medium onion, chopped
2 1/2 tsp curry powder
1/8 tsp ground cumin
salt and pepper

In slow cooker, combine cauliflower, tomatoes, broth, and onion. Cover and cook on low for 7 h, or until cauliflower is tender. Increase heat to high setting and stir in curry and cumin powder. Season with salt and pepper. Cover and cook on high 1/2 h.