Crockpot Chili for Halloween Night

This recipe turned out so yummy! Secret Ingredient: Just a kick of Cinnamon

There's nothing like a warm meal on a cold night!

Every Halloween we have been having Chili around the time we go trick or treating, as a tradition. This year we had mandarin oranges for snack before we left and Chili, Healthy Caramel apples, my homemade wassle in the cauldron with dry ice, and healthified popcorn when we got back. It was a great night. The kids were full on good food, so they only had a few pieces of candy with their popcorn as they watched their scary Scooby Doo movie.

Recipe:

On the stove in a pan on medium heat add:

1 Tbsp. Coconut oil

1 onion, chopped

1 C. carrots, chopped

1/4 C. celery, chopped

1 sweet red pepper, chopped

1 tsp. garlic, diced

Cook until the onions are translucent. 

Transfer to a crockpot.

Then add:

1 can diced tomatoes in juice

15 oz cans, drained: 

Great White Northern Beans

Pinto Beans

Kidney Beans

Black Beans

1 15 oz can of your favorite chili

2 C. water

Then add:

1 Tbsp. Chili powder

1 tsp. Cumin

1/2 tsp. Cinnamon

1 tsp. salt

1/2 tsp. black pepper

Stir and let cook for 6-8 hours on low, or 3-4 hours on High. 

Can serve with corn bread or chips with cheese, chopped green onions, etc. 

Enjoy!

Recipe by: Becky

Healthier Chicken Enchiladas

Yesterday I made some homemade tomato sauce (onions & garlic saut'ed on the stove, then I added tomatoes blended in the blender, tomatoes diced and placed in the pan, and I added salt, pepper, and Italian seasoning) and I also had leftover chicken. I decided to make these.

We have been trying to eat extra healthy lately, it just helps us feel so much better. So, I took the ingredients from the original enchiladas and changed it up a bit to make them healthier. 

Ingredients:

1/2 can Cream of chicken soup

2 C. tomato sauce

1/2 C. chopped tomatoes

1 tsp. Italian seasoning

Dash of salt & pepper

8-10 whole wheat or whole grain tortillas

2 C. shredded chicken

2 C. rice (to make it healthier you could use brown rice)

1 1/2 C. shredded cheese

1 can black beans

Lightly oil a 9X13 glass baking dish. In a bowl mix the soup, tomato sauce, tomatoes, salt & pepper, and seasoning. Place (hotdog style) a layer of chicken, rice, beans, sauce, and a sprinkle of cheese. Roll up and place in pan. Once you have you're pan full....top with the rest of sauce mixture and cheese. 

Place in a 350 degree oven for 20-25 minutes or until the edges of the tortilla are nice and crispy and the cheese is melted.

Recipe by: Becky

Vegetable Coconut Curry over rice

We love Curry at our house. So, I thought I would make it tonight for dinner. It was delicious!

This is just vegetables, but you can also add chicken, lamb, pork, or any other meat you would like. 

Chop up you favorite veggies into bite sized pieces. I added: Red onion, cauliflower, cabbage, carrots, red pepper, bell pepper, and potatoes. 

In a large frying pan add 1 Tbsp. oil (I used coconut oil), Cook vegetables for about 10 minutes. Add 1 tsp. chopped garlic, Dash of sesame seeds, and 1 tsp. salt.

Add 1 can coconut milk.

Add 1 can evaporated milk, or about 2 C. any milk you prefer.

Add 1/2 tsp. Turmeric

Chop up some ginger and add it to the veggies. 

Add 1 Tbsp. Curry powder.

A dash of Cayenne gives it an extra kick! (We like spice!)

Chop up some basil leaves and add them (optional).

Add a dash of black pepper, 1 Tbsp. vinegar (I used apple cider vinegar), and 1/4 C. sweetened coconut flakes.

Let simmer until veggies are tender and ready to eat. 

Serve over rice. We like to use Jasmine rice for this dish (cooked with 1 Tbsp. coconut oil, and 1/2 tsp. salt). We served ours with corn on the cob and watermelon juice (watermelon, honeydew, water, ice, mint leaves, and vanilla).

 

Vegetable Coconut Curry

3-4 C. Vegetables (cabbage, red onion, potatoes, carrots, red pepper, bell pepper, ginger, cauliflower), chopped into bite sized pieces

1 Tbsp. Coconut oil

1 tsp. Garlic, chopped

Dash of Sesame seeds, optional

1 tsp. salt

1 can coconut milk

1 can evaporated milk

1/2 tsp. turmeric

1 Tbsp. Curry powder

Dash of Cayenne pepper

5-6 basil leaves

Dash of black pepper

1 Tbsp. vinegar

1/4 C. sweetened coconut flakes

This is totally off the top of my head, and I used what sounded good. I hope it makes sense. :)

Enjoy! Recipe by: Becky

Pancake Bites

This is a great breakfast! A little quicker than pancakes because you can make them all at once.

In a large bowl add:

Pancake mix, water, & eggs. Mix well and pour into greased muffin tins

Top with fruit.

Bake.

For a complete breakfast serve with a smoothie, fruit, & eggs.

Recipe:

4 C. pancake mix

3 C. water

4 eggs

3 Tbsp. 9 grain hot cereal mix (optional, for extra fiber)

Mix well with a whisk. 

Pour into greased muffin tins.

Top with fruit. I used bananas & raspberries.

Bake at 350 degrees for 15-20 minutes, or when knife comes out clean. 

Top with syrup or yogurt when ready to serve.

Makes 24 mini muffins & 12 regular.

Recipe by: Becky

Mandarin Sweet & Sour Chicken

Ever since I was first married I have made this meal. That is a whopping 13 years! It is one of our favorites. Especially my oldest child! It's his most requested meal.

In a ziploc bag add chicken, cornstarch, & eggs. Mix well with your hands after bag is zipped.

In a pan on the stove add oil, heat on Medium High heat until bubbles form around wooden spoon when placed in oil. 

Place chicken in piece by piece.

Brown on both sides. Remove from pan with a spatula and place in a 9X13 dish.

On the stove in a pot add sugar, ketchup, soy sauce, vinegar, pineapple juice, & pineapple, and water/cornstarch mixture, 

When sauce is thick, pour over chicken.

Place in the oven at 300 to keep hot.

Serve over rice or with other oriental dishes. 

Recipe:

Cut up 4 boneless, skinless chicken breasts into bite size pieces.

Place in a ziplock bag.

Add Batter-

2 eggs

1 C. cornstarch

Mix well with hands on the outside of bag. 

Place battered chicken into hot oil on the stove on medium high heat. Brown on both sides.

Place in a 9X13 pan. 

Sauce:

1 C. sugar

1/2 C. ketchup

1/8 C. soy sauce

1/4 C. pineapple tidbits, or chunks

1/4 C. pineapple juice (reserve from can of pineapple tidbits)

whisk together in a separate bowl and then add:

1/8 C. water

1 Tbsp. cornstarch

Boil first 5 ingredients for 10 minutes, then add water & cornstarch mixture. Whisk together and cook for another few minutes, or until mixture thickens. 

Pour over chicken. 

Place chicken in a 300 degree oven to keep hot until ready to serve. 

Serve over rice.

Recipe by: Becky

Oriental Back to school Feast

The other night, (the night before the 1st day of school) we had an oriental feast. It was soooo good! My mouth waters just thinking about it. We put one of our folding tables out on our floor and sat on pillows at our spots. I printed off Chinese Zodiac Calendars for each person (found here) and I also printed off each persons name in Chinese (found it here).  I thought I would share my recipes with you. 

I just bought the egg rolls in the freezer section at wal-mart. I bought veggie ones and chicken ones.

White sushi rice (For this I used my rice cooker, if you don't have a rice cooker, I would definitely recommend getting one if you make rice a lot. It comes out perfect every time.) In the rice cooker put 3 C. rice, 4 C. water,2 Tbsp. sugar, 1/2 tsp. salt, 2 Tbsp. coconut oil. (I originally made this rice for out dessert (coconut sticky rice), but it turned out great with dinner. I just used half for dinner and half for dessert! :) It was a happy mistake. 

Spinach Salad (I just got a bag of spinach mixed with other greens at Wal-mart in a bag, cut up strawberries and placed them on top, the sprinkled it with Balsamic Vinegar & Salt and Pepper. So easy, yet delicious!)

Mandarin Sweet & Sour Chicken.

Firecracker Chicken (For this recipe, for the floured chicken part, I just put the cornstarch & egg in a Ziploc bag with the cut up chicken, zipped it and worked it with my hands, then just reached my hand in and grabbed each piece and put it in the hot oil from there. It's much easier then dipping each piece in the egg mixture.

Bulgogi-Korean Beef (I remember each time I have had this dish in my life, it is that good!) I searched the web for a great recipe and this was a great one. I just cooked mine under the broiler on tin foil on a cookie sheet, turning it with tongs when each side browned up. Be careful not to burn! Watch closely. Serve with white rice in a crispy lettuce leaf.

Fortune cookies (I just bought them in the oriental section at Wal-mart)

Asian inspired Rice Crackers, Thai Sweet Chili flavored (I also bought these at Wal-mart in the oriental section)

For out dessert we had this Amazing Peach, Coconut sticky rice. 

Enjoy! 

Becky

Cornmeal Mush

 Our family likes to have this for our "hot cereal" every once in a while. I couldn't resist, we keep our cornmeal on our counter top in a large Mason Jar. The color is so yellow! We get ours from Honeyville Grain.

In a pot on the stove add:

4 C. water

Bring it to a boil

Turn heat down to low

Add 1 1/2- 2 C. cornmeal

Whisk until thick (careful the bubbles pop up at ya)

Add 1 tsp. Vanilla

Sweeten with Honey, Molasses, or brown or white sugar.

Enjoy! 

Recipe by: Becky

Barbecue open faced Ham & Cheese Sandwiches

This afternoon I was looking in my fridge for something to make for lunch that would be quick. This is what I came up with....

Slice your bread (I used black pepper artisan bread I had gotten off the sale rack at my local grocery store).

Top each slice with 1 Tbsp. Honey Barbecue Sauce, spread around so it coats most of the top.

Top each slice with 2 slices of ham (I just used lunch meat).

Top with cheese

Set the oven to broil and watch close until they are golden brown on top (about 3-5 minutes).

Serve with your favorite sides and a green drink.

Recipe by: Becky

Caramel Apple German Pancakes

So, in my mind I like to create recipes before I get to sleep. This is the one I came up with last night. These are delicious! 

Preheat the oven to 425*.  In a 9X13 pan put 3 tsp. butter. Put in the oven until melted.

In a large mixing bowl add: 1 1/2 C. flour, 2 Tbsp. cornmeal (optional), 1 Tbsp. 9 grain cereal mix (optional), 1 1/2 C. milk (I use 1 (12 oz) can evaporated milk), 1 Tbsp. sugar, dash of salt, 1 tsp. vanilla, and 9 eggs. Whisk until smooth. You can also make this in a blender.

Take butter out of oven add 1 Tbsp. Coconut Oil.

Chop or dice 1 large apple (I used red delicious).

Pour batter into hot buttered/oiled pan. Sprinkle with apples. 

Place in the oven. Bake for 20-25 minutes, or until edges are golden brown, or the middle will be doughy. 

Let sit for 5-7 minutes, slice with a sharp knife (to get even slices...slice in half length wise and half width wise, then cut those sections in half, and in half again until you have as many pieces as you would like). 

Top with caramel sauce.

Caramel sauce:

In a pot on the stove over medium heat add:

2 Tbsp. butter, 1/2 C. brown sugar, and 1/4 C. water. (I doubled mine and stored left overs in the fridge).

Boil for about 5-10 minutes, stirring often.

Serve with my Sunrise Smoothie.

Enjoy! 

Recipe by: Becky