Saturday, April 30, 2016

Leader Enterprise - April 27, 2016 - Meatless Meals



I know we've all noticed how grocery prices continue to climb. My heart goes out to young couples with family. I want to share some ideas for everyone to help stretch their budget and still enjoy some great meals.
 
Basing your meals on pasta, rice, eggs and beans is a great way to keep costs low. And eating vegetarian meals more often is a slimming habit, according to WebMD's "recipe doctor," Elaine Magee, MPH, RD. Vegetarians weigh up to 20% less than meat eaters. Most Americans get only half the amount of needed fiber, which fills you up with fewer calories.

Kids of all ages will enjoy this quick meal. Use what you have on hand. Add leftover browned burger for added protein.

REFRIED BEAN QUESADILLAS


flour tortillas
refried beans
salsa, any kind
shredded cheese
cooking spray


Spray the griddle or skillet with cooking spray. Spread a tortilla with refried beans. Add salsa; sprinkle with cheese.  Top with another tortilla. Fry on the griddle or skillet till browned, then flip and brown the other side.  Cut into triangles and serve with more salsa and maybe sour cream.  Add fresh carrots or grape tomatoes for a quick lunch or dinner. 
BROCCOLI CAULIFLOWER CHEESE SOUP 

1 onion, chopped
2 Tb. butter, melted
4 c. chicken broth
3 c. broccoli and/or cauliflower, chopped, 
fresh or frozen
2 c. carrots, diced
salt & pepper to taste
1/2 c. melted butter
1/2 c. all purpose flour
4 c. half and half, divided
2 c. cheddar cheese, grated
1/2 tsp. nutmeg

In large saucepan, saute onion in 2 Tb. butter; add broth. Bring to a boil and add vegetables; cook over low heat until tender - about 20 minutes.  Add salt & pepper.  While vegetables are cooking, in a large skillet, melt 1/2 c. butter over medium heat; whisk flour into butter, stirring constantly until thick. Add 2 c. of 1/2 & 1/2, stirring until smooth; add cheese and heat until melted. 

Let cool a few minutes; transfer half the soup mixture to blender and puree, or mash vegetables with hand masher. Pour veggie mixture back into saucepan. 

Blend milk/cheese mixture into puree; add remaining cream. Stir until well blended and heated through, but don't boil. Add nutmeg just before serving.
I know I've shared this before, but this egg salad really is scrumptious! 


SPECIAL EGG SALAD  

4 ozs. (reduced-fat) cream cheese, softened
1/4 c. (fat free) mayonnaise or salad dressing
1/2 tsp. sugar
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
6 hard cooked eggs, chopped
wheat bread - lettuce leaves

In a small mixing bowl, beat the cream cheese until smooth.  Add the mayonnaise, sugar, onion powder, garlic powder, salt and pepper; fold in the eggs.  Cover and refrigerate for 1 hour before serving. Toast bread and serve sandwiches with lettuce for added crunch. Yield: 6 servings

I have fond memories of my mom making this cake. It has no eggs, no milk, no butter and you don't need a mixer!) SCORE! (Trust me - You won't taste the vinegar!!) Recipe can easily be doubled to make in a 9" X 13" pan. 

CHOCOLATE WACKY CAKE 
(No eggs, dairy, or mixer)   

1 c. white sugar
1-1/2 c. all purpose flour
3 Tb. unsweetened baking cocoa
1 tsp. baking soda
1/2 tsp. salt
5 Tb. vegetable oil (or melted margarine)
1 tsp. vanilla extract
1-1/2 tsp. vinegar

Preheat oven to 350. Spray 8" X 8" baking pan with cooking spray. In prepared baking pan, mix first 5 ingredients. Make 3 'wells' in the mixture, one bigger than the other two.
In the large well, add vegetable oil -
In a small well, add 1 tsp. vanilla extract-
In the last small well, add 1-1/2 tsp. vinegar-
Add 1 c. cold water to the pan and stir with fork until combined and smooth.  Bake about 25 minutes or until top springs back when touched. Cool; serve with a dusting of powdered sugar or your favorite chocolate frosting.  

Positive thinking will let you do everything better than negative thinking will. -Zig Ziglar

Friday, April 29, 2016

One Hour Dinner Rolls & Weekend Potluck #220

WELCOME TO ANOTHER FUN WEEK OF 
WEEKEND POTLUCK!!! 
We are always SO glad you stopped by...


Now, let's take a quick peek back at last week...

The recipe with the most clicks was...


One Hour Dinner Rolls by Kleinworth & Co.

Recipes that caught our attention ~


Slow Cooker Chunky Monkey Lava Cake by Lori Ann’s Food and Fam


Slow Cooker Roasted Chicken by Don’t Sweat the Recipe

Featured Hostess Recipe ~


Peanut Butter Delight by The Better Baker

Your hostesses ~

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Thursday, April 28, 2016

Leader Enterprise - March 2016 - Coconut Oil



Coconut oil seems to be the 'rage' these days. I just love it because there are so many wonderful uses for this great product. I think I could share enough to fill 3 columns. This list is just the tip of the iceberg. 

What kind to use? 
Virgin Coconut Oil – This is the purest form and the best form. It does have a stronger taste and smell of coconut but provides the best benefits.
Refined Coconut Oil – This has been somewhat processed to take away the odor and coco-nutty taste. It is still good for you but you will have to ingest more to get the benefits of virgin coconut oil.
Fractionated Coconut Oil – This is used as a carrier oil in cosmetics or as a carrier oil for aroma therapy. It’s processed to remove some fatty acids so it will never go rancid, and it doesn't harden.

Bake with it. You can substitute coconut oil into any recipe to replace butter, olive oil, or canola oil.(I recently made chocolate chip cookies with it and they were out-of-this-world delicious!) 
Cook with it. There are many benefits of cooking with coconut oil. It is an antioxidant, is heart healthy and will help your cholesterol. 
Put it in your coffee instead of creamer. It's best whirled in the blender. It makes it almost like a whipped latte.
Pop popcorn with it, you won’t believe how good this is.
- Put a teaspoon into your favorite smoothie to give you an energy boost.
Heal cooking burns faster and with less scaring. 
Rub it straight on your lips as a lip balm.
- Lessen wrinkles and brown spots by rubbing it under your eyes and on your age spots.
Cure cradle cap, just rub it on your babies head and watch it disappear.


These are delicious and healthy treats. No one has to know but you! 

CHOCOLATE CHIP GRANOLA BITES 

2-1/2 c. quick or old fashioned oats
1/2 c. crisp rice or brown rice cereal
2 Tb. flax seed
1 Tb. wheat germ
1/2 c. brown sugar
1/2 tsp. salt
1/2 c. coconut oil
1/4 c. honey
1/2 tsp. vanilla extract
1/2 c. mini semi-sweet chocolate, white or butterscotch chips

Preheat oven to 350. Spray mini muffin pan with non stick cooking spray. In large bowl, mix all ingredients (except chocolate chips) together until blended well; mixing by hand. If the mixture seems dry after mixing, add a little more coconut oil or honey.  Add just a little at a time until the mixture starts to come together.  Stir in chocolate or butterscotch chips.

Using a small cookie scoop, scoop the granola mixture into each muffin cup. Press mixture with back of the spoon, or your fingers, until compacted tightly. Bake for 12 - 13 minutes. Remove from oven when browned and let stand in pan for 30 minutes.  Remove each from pan and enjoy! Yield: 2 dozen


Tasty and healthy muffins! Substitute blueberries for peaches if desired.

HEALTHY PEACH YOGURT MUFFINS

2 c. all-purpose flour
3/4 c. sugar
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. cinnamon
2 eggs
1 c. plain Greek yogurt
1/4 c. + 2 TB. coconut oil, melted
1/4 c. nonfat milk
1-1/2 c. frozen or fresh peaches, chopped

Preheat the oven to 350. Grease a large muffin pan (I love using baking spray with flour). In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and cinnamon. In a separate bowl, vigorously whisk together the eggs, Greek yogurt, coconut oil and milk. Immediately pour the wet ingredients into the dry ingredients along with the chopped peaches and mix together with a spatula until just combined. Do not over mix. Scoop the batter into the prepared muffin pan. Bake for 20-23 minutes. Allow to cool in pan for 5 minutes and then gently move to a cooling rack.
Yield: 12 muffins

Dave Willis says "Show respect even to people who don't deserve it; not as a reflection of their character, but as a reflection of yours". 

Tuesday, April 26, 2016

Simple Veggie Soup (Frugal)


Once Upon a Time....
*-*

There was a cookbook in the camper where we spent the winter in Florida. 

It was entitled 99 cents or less (per serving) and that is where I found
this simple and delicious soup.

It's a meatless dish, but you could add whatever you wanted, like rice or pasta.  I love that it's so quick. 

So so easy - simply cook a bag of mixed veggies, then add 2 cans of soup and a little water - that's it!  And any leftovers you might need to eat up!

Did I mention it was tasty too??? 

And it makes 4 servings and can easily be doubled!


(hover over photo to pin)

SIMPLE VEGGIE SOUP 

1 bag (16 ozs) frozen mixed vegetables
1 can (10.75 ozs) french onion soup
1 can (10.75 ozs) tomato rice soup
(I used regular tomato soup and added about a cup of cooked leftover rice)
1 soup can of water

In large saucepan, cook vegetables according to package directions; drain

Add both cans of soup and water; cook over medium high heat until heated through.

Prep time: 2 minutes
Cook time 10 - 12 minutes

Sprinkle with grated cheese if desired. Serve with a sandwich or cheese and crackers for a tasty lunch or supper. 


Creamy Zucchini & Carrot Soup



Chicken & Corn Chowder









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Sunday, April 24, 2016

Mom's Apple Salad

This is a dish my beloved mother-in-love made often, whether it be for a gathering, or just a family meal.

I remember it with love and appreciate the fact my sister-in-loves still make it too. 

(Mom Baker, mother of 10, passed at age 47 of a heart attack, leaving 3 children still at home. She is fondly remembered by her family and all who knew her). 

You can use Dream Whip, or Cool Whip (both amounts are in recipe), but you don't want to add too many apples.  If you want to 'build' it bigger, add more marshmallows.

This is a wonderful fluffy dish for a potluck or an everyday meal. 

Enjoy soon! My mouth waters just to think of it. 

(hover over photo to pin)

MOM'S APPLE SALAD 

1/2 block cream cheese (4 ozs), softened
2 envelopes of Dream Whip whipped topping, prepared
(or 1-12 ozs. Cool Whip)
2 - 3 apples, diced
1 medium can mandarin oranges, drained
2 - 3 c. mini marshmallows
1/2 c. walnuts, optional 

After whipping Dream Whip, blend in softened cream cheese until smooth.
Add remaining ingredients; mix; chill and serve.

MMMMM good! 

Linked to 
          Weekend Potluck
            Full Plate Thursday
         Meal Plan Monday










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Friday, April 22, 2016

Skillet Chicken Enchilada Pasta & Weekend Potluck #219

WELCOME TO WEEKEND POTLUCK! 
We're so glad you stopped by to spend some time with us. 

Please remember to go to the link before pinning....


Now, let's take a quick peek back at last week...

The recipe with the most clicks was...


Grandma’s Cottage Cheese Salad by Sweet Little Bluebird

Recipes that caught our attention ~




Lunch Lady Brownies by Cakes Cottage


Retro Three Bean Salad by Cooking with K

Featured Hostess Recipe ~


Skillet Chicken Enchilada Pasta by Mommy’s Kitchen

Your hostesses ~

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. 
    When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!