Wednesday, May 29, 2013

Healthy Oat Banana Cookies

There is no added sugar in these cookies.  Also no eggs, fat or flour.  For missing all those key ingredients, they are still yummy cookies.  Jonah's quote:  "They're not bad.  They're good."

3 ripe bananas
1/3 cup applesauce
2 cups oats
1/4 cup almond milk
1 tsp cinnamon
1/2 tsp baking soda
1 tsp vanilla (optional)

Bake at 350 degrees until done.  It took 9 minutes in my convection oven.

I may try adding the following items in the future:  nuts, coconut, chocolate chips, cocoa, etc.  I also may try subbing out greek yogurt for some of the banana to add protein and lessen natural sugars.

Tuesday, May 14, 2013

Cheesy Mexican Rice

This is a delicious side dish that a gal from our elementary school (Tara Phelps) makes every year for our Teacher Appreciation luncheon.  The recipe is so popular that we actually make copies of the recipe to distribute and the teachers would be so sad if we stopped serving it.

2 cups cooked rice
1 can cream of celery soup
1 can (4 oz) chopped green chilies
1 cup shredded cheese
1/2 cup sour cream
3/4 tsp. garlic powder
1/2 tsp. cumin

Mix.  Put in square baking dish.  Bake at 325 degrees for 20 minutes.  Top with cheese and bake until melted.  Double recipe for a 9x13 pan.

I imagine you could add chicken to it and turn it into a casserole.  I'll try that out sometime.

Saturday, May 11, 2013

Chicken Enchiladas

(original recipe from my dear friend and previous neighbor Raquel Larsen)

Flour Tortillas
Enchilada Sauce (red or green)
Green Chilies if you use green sauce, green onions if you use red sauce
Cilantro (optional)
Sour Cream
Grated Cheese

I never measure amounts on this recipe. I simply add whatever quantities I feel like at the time. Cook chicken and shred. I like to boil the chicken so that it is really moist and shreds easily. Mix chicken, some enchilada sauce, green chilies (or green onions), grated cheese and sour cream to taste (should be fairly thick, not too runny). Pour a little sauce to coat the bottom of a 9x13 glass pan. Put mixture into tortillas and roll. Place formed enchiladas into glass pan and line them up tightly. Pour more enchilada sauce on top and then sprinkle cheese on top. Cover with foil and heat at 350 degrees until heated through (usually around 35-45 minutes).