Braided Spaghetti Bread

If you are one of those people who like to put their spaghetti on their garlic bread, and then it eat it, this recipe is for you! I am one of those people so I loved this recipe combining garlic bread and spaghetti. This recipe was on the Rhodes Bread website (since it uses their frozen bread dough) and the blogger who did the recipe submitted great step by step pictures, so click here to go to the website if you want to see the step by step pictures. I will include the recipe below and vouch that it was yummy :)

1 loaf Rhodes Bread dough thawed to room temp. You can do this a few hours in advance, or spray each side then microwave for 30 seconds on each side, and let it sit for a little bit.

6oz. cooked spaghetti

1 cup spaghetti sauce

8 oz. mozzarella cheese cut into small cubes (you could probably use shredded too)

4 Tbs. melted butter

Parmesan cheese

Garlic Powder

Italian Seasoning.

Put dough on parchment paper, or a floured surface and roll out bread dough into a long rectangle, about 12x16. Combine spaghetti and sauce then ladle spaghetti mix down the center of your rectangle. Top with mozzarella cheese, then using a pizza cutter, cut strips about 1 1/2 inches apart up both sides of your rectangle. Start braiding strips starting the bottom and alternating right over left, left over right. Brush with melted butter then sprinkle with parmesan, garlic powder, and italian seasoning. Bake for 30-35 min. on 350 or until crust is golden.

Vegetable Soup

This soup was cheap and easy to make and I LOVED it! It's also very healty too since no cheese, milk, or cream is used. This was also the first time I have used leeks in my cooking, and I have decided I am a fan :)

Recipe from: http://www.yarnharlot.com/
2 Tablespoons butter
1 Tablespoon olive oil
2 leeks (the white parts only, sliced very thin)
2 large potatoes, peeled, quartered and sliced thin.
2 large carrots, sliced in half lengthwise, then chopped pretty fine.
2 cloves garlic, minced.
4 cups vegetable stock
1 can chick peas. (Rinsed)
Parsley, dry or fresh

Put the olive oil, butter and leeks into a heavy bottomed pot, stir until the butter melts, put the flame on medium low, and put a lid on it. Go wash and slice the carrots and potatoes. Stir the leeks after 5 minutes. At the 10 minute mark, add the potatoes and carrots, and maybe turn the heat up a little. Stir, cooking until they're almost tender, then add in the garlic, and stir for about 2 more minutes. Add the chick peas, and cook, stirring for a minute or two. Add the stock and parsley (if you're using it) and bring the soup to a simmer. Simmer until the potatoes and carrots are fully soft (this will be less than 15 minutes) then puree 1-2 cups of the soup and add it back. This makes the soup texture more creamy, without actually having to use cream. Also, this made it more kid friendly to my 3 little ones.

Crunch Wrap Supreme

I saw this recipe on Pinterest, which then directed me to http://www.hungry-girl.com/ and I am so glad that I checked it out! I have never tried one of these from Taco Bell, but I loved this vegetarian version. It's kind of like eating a taco sandwhich, or taco salad in sandwhich form. Either way, the family loved it and will be having it again in the near future!

Crunch Wrap Supreme
Large or extra large whole wheat, or flour tortillas
Tortilla chips
Morning Star Crumbles
1 Cup Shredded Cheddar Cheese
Diced Tomato
Shredded Lettuce
Half pkg. Taco Seasoning
Sour Cream

Put crumbles, taco seasoning, and cheese in a large microwave safe bowl and microwave for 3 minutes, stirring after each minute. Spray a pan with non stick spray and set to medium high heat. Put tortilla in microwave for about 10 seconds to make it easier to work with. Spread crumble mixture on tortilla staying about 2 inches away from the edges. Next put a layer of tortilla chips on top of crumbles, then top evenly with sour cream, tomatoes, and lettuce. FOLDING INSTRUCTIONS: Starting at the bottom of the tortilla, fold edge up to the center of the tortilla. Then going around the edge of the tortilla, repeatedly fold overlapping sections to meet the center, for a total of about 6 folds (until filling is completely enclosed). In a pan sprayed with nonstick spray, over medium heat, carefully place the folded tortilla in the center of the pan (folded side down). Heat for 3 - 4 minutes. Carefully flip the wrap with a spatula and heat for another 30 seconds. Makes 4-5 crunch wraps

Roasted Sweet Potato Burritos

1 large sweet potatoe, peeled and cubed
1 red pepper, cubed
1 red onion cubed
2 jalapenos, diced (if you want less heat sub another red pepper)
1tsp cumin
1tsp chili powder
salt and pepper
2 tsp olive oil
can black beans, rinsed
handful chopped cilantro
squeeze of lime
shredded cheddar
whole wheat tortillas

In a bowl, toss veggies in olive oil and season with spices. Place in large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway in between. Let cool.

Add to a bowl of rinsed black beans. Add cilantro and squirt of lime juice. Combine gently. At this point, mixture can be stored for later use. Warm wraps in microwave according to directions on package. Add two heaping tablespoons of vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold over, fold in sides and continue to roll. Place on baking dish, seam side down and spray with nonstick spray or olive oil spray. Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make tortilla wrap crisp. For a softer burrito, spray burrito with nonstick spray, then wrap in aluminum foil and bake for same amount of time.
Makes about 6 burritos.

Roasted Garlic and Cauliflower Pasta

I made this tonight and thought it was delish! Can I just say that I love roasted cauliflower! I may add more next time because the cauliflower was my favorite part :)

Recipe Adapted from http://www.melskitchencafe.com/
Ingredients
2 heads garlic, , top quarter of heads cut off (on the pointy side of the garlic) and discarded
6 tablespoons plus 1 teaspoon extra-virgin olive oil
1 head cauliflower (about 1 1/2 pounds)
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sugar
1 pound short pasta (such as fusilli, rotini or campanelle)
1/4 teaspoon red pepper flakes
2 – 3 tablespoons juice from 1 lemon
1 tablespoon fresh parsley leaves, chopped
1 grated parmesan cheese
1/4 cup chopped walnuts, toasted

Adjust an oven rack to the middle position, and heat the oven to 450 degrees.

Cut one 12-inch sheet of foil and spread it flat on the counter. Place the garlic heads, cut-side up, in the center of the foil. Drizzle ½ teaspoon olive oil over each head and fold up the sides of the foil to seal well. Place the foil packet directly on the oven rack and roast until the garlic is very tender, about 40 minutes. Remove the foil packet from the oven, open the foil and set it aside to cool.

Cut the cauliflower into large bite-sized pieces. Place the cauliflower in a large bowl; toss with 2 tablespoons oil, salt, pepper, and sugar. Transfer the cauliflower to the baking sheet and spread into an even layer. Return the baking sheet to the oven and roast until the cauliflower is well browned and tender, 15 to 20 minutes.

While the cauliflower roasts, bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon salt and pasta; cook until al dente. Squeeze the cooled, roasted garlic cloves from their skins into a small bowl. Using a fork, mash the garlic to a smooth paste, then stir in red pepper flakes and 2 tablespoons lemon juice. Slowly whisk in remaining 1/4 cup oil. Drain the pasta, reserving 1 cup cooking water, and return the pasta to the pot. Add the cauliflower to the pasta; stir in the garlic sauce, ¼ cup cooking water, parsley, and ½ cup cheese. Adjust the consistency of the pasta with additional cooking water and season with salt, pepper, and additional lemon juice to taste. Serve immediately, sprinkling with remaining ½ cup cheese and toasted nuts.

Cheese Enchiladas

Sauce

Combine in a large sauce pan:

1 can tomato sauce

a little over 1/2 cup water

1 Tbs. chili powder

1 clove garlic, minced

1/2 tsp oregano

1/4 tsp cumin

*Bring to a boil, then reduce heat and let simmer for 4-5 minutes

Filling

Combine in a large bowl and mix well:

2 cups shredded Monterey Jack cheese

1 cup shredded cheddar cheese

1 onion chopped finely

1/2 cup sour cream

1/8 cup chopped fresh parsley

1/4 tsp salt

1/4 tsp pepper

Next you will need 6-8 torillas. I like to use whole wheat. Spread 2 Tbs of sauce over each tortilla, then spread cheese mixture down the middle. Roll, then place seam side down in a greased 9x13 dish. Pour remaining sauce over the top, then sprinkle some more cheese over the top. Bake for 20 min. on 350. Can serve with extra sour cream, chopped lettuce, and olives if desired.

Roasted Cauliflower Soup

I know I already have a cauliflower soup recipe on here, but this one is really good too and I love roasted cauliflower! It makes it so nice and tender. I actually merged 2 soup recipes to come up with this one, so here it is!

On a large cookie sheet toss to combine:
1 large head of cauliflower chopped into small florets
2 Tbs. olive oil
1/4 tsp. nutmeg
1/2 tsp. pepper
2 tsp. garlic powder
1 tsp. salt
Put in the oven for 30 minutes on 450. Take out at least once or twice and shake the pan around to prevent sticking. Once done, set to the side to add to soup later on.

Next you need
1 small onion chopped
2 carrots sliced thinly
4 Tbs. butter
4 Tbs. flour
2 1/2 cups vegetable broth
1 1/2 cups milk (skim is fine)
1 Tbs. white wine

Saute onion in butter for a few minutes, then add the carrots. Cover with lid and continue to cook for 15 more minutes, stirring occasionally until the carrots have softened. Add flour and stir to coat onions and carrots. Add broth, milk, and white wine then stir or whisk till flour has dissolved. Slowly bring to a boil while stirring constantly. Once it begins to boil, turn heat to low and add cauliflower. Heat through for a minute, then serve.

Roasted Broccoli

So I have seen this recipe floating around Pinterest and it claimed to be "the best broccoli of your life" so I decided to try it. While I don't know if it was the best broccoli of my life, I did think it was very tasty, and Jared loved it. It makes a great side and is a new twist on cooked broccoli.

2 heads of broccoli cut into florets

5 1/2 tablespoons olive oil

salt and pepper

4 garlic cloves peeled and sliced

zest of a lemon

juice of a lemon

1/3 cup grated parmesan cheese

toasted pine nuts-optional (I didn't have any so I didn't use them)

Preheat oven to 425. Put broccoli, 5 1/2 tablespoons olive oil, salt and pepper (I just did a generous sprinkling of both) and garlic on a large cookie sheet and toss to coat. Bake for 20-25 minutes until broccoli is crisp tender and has some blackened parts. Take out of oven and add 1 1/2 Tbs. of olive oil, zest lemon over the top, squeeze on some lemon juice, top with parmesan cheese and toss to coat. Enjoy!

Whole Wheat Pizza Dough

So ever since we moved to Heber City, I have missed having stores like Fresh & Easy and Trader Joe's, where I would get fresh pre-made pizza dough. When looking for a recipe for pizza dough to make Veggie Pizza Pie I found this recipe and thought it turned out well! So for those of you who do not have access to fabulous pre-made pizza dough, here is a good and easy recipe.

1 teaspoon white sugar
1 1/2 cups warm water
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose

1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust.
4. Preheat oven to 425 then roll out dough on a floured surface. Add desired toppings then bake for 16-20 min. depending on the thickness of your crust.

Corn, Tomato, and Cheddar Pie

Ok, so you can totally tell when I take my own pictures, vs. when I use one from someone else's website :) I am totally proud of myself for how well this pie turned out! I thought it looked beautiful, and Jared told me it is one of his new favorites!

Corn, Tomato, and Cheddar Pie

Pie Crust
2 cups flour
1 TBSP baking powder
3/4 Tsp Salt
6 TBSP (3 ounces) cold butter cut into cubes or grated and then frozen
3/4 cup whole milk

Pie Filling
1 3/4 pounds tomatoes (preferably beefsteak)
1 1/2 cups corn from about three ears of corn roughly chopped
3 TBSP chopped chives (I just used about 1 1/2 Tbs. dried)
1 tsp salt
1/4 tsp pepper
7 ounces sharp cheddar cheese (about 1 3/4 cups)
1/3 cup mayo
2 TBSP fresh lemon juice
2 TBSP melted butter for brushing on the crust

Preheat oven to 400
1. Make dough for crust
Whisk the flour, baking powder, and salt in a bowl. Cut in the cold butter either with a pastry cutter or a fork until combined and crumbly. Stir in the milk with a fork until the dough comes together. Form in a ball and place in the fridge to chill while you prepare the filling.
2. Prep Filling
Slice the tomatoes into 1/4 inch slices. To avoid a soggy crust de-seed about 75% of the slices by cutting the tomatoes in half, then pushing out the goop and seeds.
Whisk the mayo and lemon juice together
Chop the chives, grate the cheese, and have the corn ready.
3. Roll out and fill the pie

Divide the dough in half, wrap one half back in plastic wrap and put back in the fridge.
On a lightly floured surface roll out the dough into a 12 inch round. Place in a 9 inch pie plate.
Layer half the tomatoes, then half the corn, half the chives. Sprinkle with 1/2 tsp salt and some pepper. Layer half the cheese on top.
Repeat: remaining tomatoes, remaining corn, remaining chives, 1/2 tsp salt, pepper. Drizzle with lemon mayo and then top with remaining cheese.
Roll out top crust and either cut out vents with a cookie cutter or a knife. Crimp the edges and brush with the 2 tablespoons of butter. Bake in the 400 degree oven for 30-35 minutes.

Easiest Ever Crockpot Potato Soup

I am not lying when I say this is the easiest ever. Seriously, the part the took me the longest was just putting my onion in the processor to chop it. Now that the weather is getting cooler (atleast it is here in Northern Utah) I am enjoying looking for new soup recipes to make. Enjoy!

1 30 oz. frozen, shredded hash browns
42 oz. vegetable broth (or chicken)
1 can cream of mushroom soup (or cream of chicken)
1/2 onion chopped
1/2 tsp pepper
8 oz. cream cheese at room temp
*Anything you want to garnish your soup with: crumbled veggie bacon, chives, cheese, etc.

Combine the first 5 ingredients in a crockpot and cook on low for 6-8 hours. During the last hour add the cream cheese (I cute mine into cubes so it would melt more easily). Garnish with your favorite toppings.

Corn Cakes with Tomato Avacado Salsa

Recipe from: www.ezrapoundcake.com
Corn Cakes
3 ears corn, shucked
1 cup all-purpose flour
1/2 cup cornmeal (If you can only find cornmeal mix, skip the baking powder.)
1/4 cup diced red onion
1/4 cup thinly sliced fresh basil
1 teaspoon baking powder
1/2 teaspoon baking soda
Sea salt and freshly ground black pepper
2 large eggs, lightly beaten
2 tablespoons well-shaken buttermilk
2 tablespoons unsalted butter, melted
Canola oil, for frying

Cut the corn from the cobs into a large bowl, and scrape the stripped cobs with the back of the knife (or a spoon) to release the juices into the bowl.

Place 2 cups of the corn kernels into a food processor, and pulse several times, until the corn is slightly pureed but still chunky. Scrape into the bowl with the remaining corn kernels.

Add flour, cornmeal, onion, basil, baking powder, baking soda, salt and pepper to the corn. Stir to mix.

Add the eggs, buttermilk and butter, and stir just to combine. (Do not overmix.)
Place a large skillet over medium heat. Add just enough canola oil to barely cover the bottom, and heat until sizzling hot.

One heaping tablespoon at a time, scoop the batter into the skillet. Cooking in batches of 4 to 5 to avoid overcrowding, fry the cakes 1 to 2 minutes per side, until golden brown. Serve warm topped with a heap of Chopped Tomato and Avocado Salsa.

Tomato Avacado Salsa
1 large tomato, cored and chopped
1 scallion, trimmed and minced
1/2 jalapeno pepper, cored, seeded and diced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
1 garlic clove, minced
Juice of 1/2 lime
1 1/2 teaspoons extra-virgin olive oil
1 1/2 teaspoons white wine vinegar
Sea salt and freshly ground pepper
1 diced avacado

Place all of the ingredients (except the avocado) in a bowl, and stir to mix. Refrigerate in an airtight container until ready to serve, for up to 2 days.
Just before serving, add the avocado, and mix gently.

Roasted Veggie Stacked Enchiladas

I made this tonight and I loved them, but I do love roasted vegetables, so that probably had something to do with it :) I will definitely be making these again!

Recipe from: www.twopeasandtheirpod.com
Roasted Vegetable Stacked Enchiladas
1 large red pepper, chopped, seeds removed
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 large onion, chopped
1 tablespoon olive oil
Salt and pepper
1 can black beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon chili powder
2 garlic cloves, minced
1/2 cup chopped fresh cilantro
Salt and pepper, to taste
2 cups red enchilada sauce
Small corn tortillas
2 cups Monterey Jack cheese

1. Preheat the oven to 400 degrees F. Place red pepper, zucchini, yellow squash, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.
2. Grease an 8x8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic, and cilantro. Stir and season with salt and pepper.
3. Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You might have to cut the tortillas to make them fit. Top with 1/3 of the vegetable/bean mixture and 1/3 of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.
4. Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.

Pesto Pasta Salad

So I made this tonight for a block party potluck we were invited to and we needed to bring something vegetarian for Jared to eat. We love pesto, so we loved this! It does make a TON though, so if it's just for your family, you probably want to make less.

Recipe Source: www.melskitchencafe.com
3/4 pound fusilli pasta 3/4 pound bow tie pasta ( I just used only fusilli)
1/4 cup extra virgin olive oil
1 1/2 cups pesto (jarred or from your own favorite recipe)
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups mayonnaise
1/2 cup freshly grated Parmesan cheese
1 1/2 cups frozen peas, defrosted
1/3 cup pine nuts
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is cooked to your liking. Drain and toss into a bowl with the olive oil. Cool to room temperature, tossing every once in a while to prevent the noodles from sticking to each other as they cool.
In a food processor or blender, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pine nuts, salt, and pepper. Mix well, season to taste, and serve at room temperature.

Cauliflower Pasta

Ok, so I made this last night and got mixed reviews. The kids LOVED it and Jared added marinara sauce to it to make it better. I liked it, but thought the flavor was a bit subtle. When I had it again today for leftovers I thought it was great. Honestly, I'm not totally sure if mine turned out totally right, my cauliflower didn't mash enough to make a sauce, but I kind of liked having the cauliflower be chunky. Anyway, if you like cauliflower, you should try this!

Ingredients
1 pound penne rigate
Salt
1/4 cup extra-virgin olive oil
3 cloves garlic, cracked from skin and sliced
1 red onion, finely chopped
1 head cauliflower, stem removed and chopped
1 cup vegeteable (or chicken) stock
4 sprigs fresh rosemary, leaves stripped and finely chopped (or 3/4 tsp. dried)
3/4 cup grated Romano, 3 generous handfuls
Salt and black pepper

Directions
Bring a large pot of water to a boil. Add salt and pasta and cook to al dente. Drain and reserve 2 ladles of pasta water.
While water is coming up to a boil and pasta cooks, make sauce. Heat a deep skillet over medium heat with extra-virgin olive oil. Add garlic and cook 3 minutes, then remove. Add onions and cook 5 minutes then add cauliflower, stock and the rosemary. Cover the pan and cook 15 minutes. Uncover the sauce, add 1 to 2 ladles of pasta water and mash the cauliflower with the back of a wooden spoon or potato masher. Add the pasta and cheese to the cauliflower and toss to combine. Season the dish with salt and pepper, to taste, and serve.

Cilantro and Lime Rice

I have made this as a side a few times for our family. While I am not great at cooking rice properly (mine is usually either too well done, or not done enough) I do think this rice is delicious!

Cilantro Lime Rice

Adapted from: twopeasandtheirpod.com

1 cup uncooked long-grain white rice

1 teaspoon butter

2 cloves garlic, minced

2 teaspoons freshly squeezed lime juice

1 (15 ounce) can vegetable broth

1 cup water

1 tablespoon freshly squeezed lime juice

2 teaspoons granulated sugar

4 tablespoons fresh chopped cilantro

In a a saucepan combine rice, butter, garlic, 2 teaspoons of lime juice, broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl, whisk together lime juice, sugar, and cilantro. Pour over hot cooked rice and mix in as you fluff the rice. Serve warm

Vegetable Sandwhich with hummus and olive tapenade

Vegetable sandwhich with hummus and olive tapenade
Recipe from: www.ezrapoundcake.com

Oh goodness, I love this sandwhich! It is so perfect for summer, but really I would eat it every day! The sandwhich idea I got from Ezra Pound Cake, but I found the olive tapenade recipe by looking on allrecipes.

2 slices whole-wheat bread
1/2 cup hummus. Homemade or store-bought, any flavor. I have also just used mayoniase when I didn't have hummus and I liked it just as much.
1 tablespoon black olive tapenade
1 cucumber, thinly sliced
Feta cheese

Black Olive Tapenade:
1 cup olives
1-1/2 tablespoons capers, drained
1 garlic clove, finely minced
1/8 cup minced fresh parsley leaves (or scant 1 Tbsp. dried)
2 - 3 grinds of black pepper
2 Tbsp. extra virgin olive oil
Combine all ingredients except oil in a food processor.
Slowly add the oil and pulse, retaining some bits of olive and caper for texture.

Spread one side of bread with hummus or mayo, and the other side with tapenade. Top hummus side with cucumber slices, carrot, and sprinkle with feta. Place tapenade side on top to form sandwhich.

Sweet Potato Enchiladas

Sweet Potato Enchiladas
Adapted from ohsweetbasil.blogspot.com, and Sugar Plum

1 Large Can Sweet Potatoes, drained well and mashed (or two cups baked, mashed sweet potatoes)
1 cup canned black beans, drained and rinsed
2 cups crumbled queso fresco cheese, divided
1 teaspoon ground chili powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups Red Enchilada Sauce
8 tortillas
1/2 cup canned creamed corn
1/3 cup reduced fat sour cream
1 tablespoon coarsely chopped cilantro

Heat oven to 400 degrees F. In a large bowl, stir together sweet potatoes, black beans, 1 cup of queso fresco cheese, chili powder, cinnamon, and salt until well combined. Set Aside.

Pour half of the enchilada sauce into a 13x9-inch baking dish. Place about 1/4 cup sweet potato mixture in the middle of a tortilla, roll up, and place in baking dish; repeat process with remaining sweet potato mixture and tortillas.

Drizzle remaining enchilada sauce on top of tortillas, and sprinkle with remaining 1 cup cheese. Bake 20-25 minutes or until golden brown and bubbly.

Sweet Corn Crema= In a food processor, puree creamed corn and sour cream until well combined and smooth; stir in cilantro until combined. Set Aside.
Serve enchiladas with a drizzle of sweet corn crema.

Bean and Vegetable Burritos: Grandma Mair

So Jared's Grandma is keeping us stocked with plenty of zuchinni this summer, and this is one of the yummy recipes she gave me along with them!

1 lrg onion chopped
1 lrg red pepper chopped
1 cup diced zuchinni
1 lrg carrot shredded
1 Tbs. oil
1 tsp. chili powder
1 tsp. oregano
1 tsp. cumin
1/2 tsp. salt
1 1/2 cups of your favorite salsa (click here for an easy favorite recipe of mine)
1 can refried beans
8 flour torillas
1 cup shredded cheese

In a large skillet saute onion, pepper, zuchinni, and carrot in oil over medium heat for 10 min. stirring occasionally. Add seasonings, stir and set aside. Stir 1/2 cup salsa into refried beans and mix well.

Pre heat oven to 350 degrees. Spread 1/3 bean mixture down center of tortilla and then spread 1/3 vegetable mixture on top of bean mix. Roll up and place seam side down in greased 13x9 baking dish. Top evenly with remaining salsa and sprinkle with 1 cup shredded cheese. Serve with sour cream.

Baked Falafel Sandwhiches with Cucumber Sauce

Cucumber Sauce
1 (6 ounce) container plain yogurt
1/2 cucumber - peeled, seeded, and finely chopped
1 teaspoon dried dill weed
salt and pepper to taste
1 tablespoon mayonnaise
Combine ingredients in a bowl, stir well to combine then chill for 30 min.

Falafel's
2 (15 ounce) cans chickpeas (garbanzo beans), drained
1 onion, chopped
1/2 cup fresh parsley
3 cloves garlic, chopped
2 eggs
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 teaspoon baking powder
1 tablespoon olive oil
1 cup Italian bread crumbs


Pre heat the oven to 400 degrees. Process chickpeas until chunky, but not totally pureed, then put in a large bowl. Next, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
In a small bowl combine egg, cumin, coriander, salt, pepper, and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form balls about the size of a golf ball, then flatten into patties. Spray a cookie sheet, then put patties on cookie sheet and then spray the patties with non stick spray. Cook 10 minutes, flip, spray other side and cook another 10 minutes.

Serve on whole wheat pita's, using 2-3 falafels per sandwhich. We usually just put the cucumber sauce and falafels on one side then fold it over instead of stuffing it. Serve with chopped green leaf lettuce and diced tomatoes.

Rice and Vegetable Pie

So I got this recipe from a friend who also has a food blog. She is so much better at updating hers than I am at updating mine! Her website is atspofsugar.blogspot.com so you should totally check it out. Anyway, I adapted this recipe from her Chicken Pot Pie recipe. It's yummy so you should definitely try it!

1 box Uncle Ben's Long Grain and Wild Rice cooked per pkg. instructions.
1 1/2 cans cream of mushroom soup  (can use cream of chicken too)
2 lrg carrots sliced
2 small red potatoes cut into cubes
1/2 cup frozen peas
1/2 cup frozen corn
2 cups vegetable, or chicken broth
salt and pepper
1 pkg crescent rolls

Preheat oven to 350 degrees. Cook wild rice. Bring 2 cups of vegetable stock to boil, then add chopped carrots and potatoes and simmer until cooked. Add the peas and carrots to broth for the last 2 minutes. Drain. In a large bowl combine all ingredients except for crescent rolls. Stir well to combine. Spread into an 8x9 cassarole dish. Unroll crescent dough and pinch edges together and cover rice mixture with crescent dough. Cook for 35-40 min. or until crescents are golden brown. You can always add shredded chicken to this is you want.

BBQ Quesadillas

Hello! I know it has been FOREVER, but what can I say? Having my 3rd child really threw me for a loop. I'm lucky if I do a post on our family blog. Hopefully these next few recipes will help make up for my slacking.

BBQ Quesadillas
Adapted from : Our best bites
1/2 cup black beans
1/3 cup frozen or canned corn
1/2 cup cooked brown rice
1 lrg tomato, chopped
1 1/2 cups shredded cheese (I just used cheddar but you can use whatever you have)
1 cup cubed extra firm tofu
1/3 cup of your favorite BBQ sauce (I like Sweet Baby Ray's)
6 taco sized tortillas

In a large skillet heat sesame, olive, or vegetable oil until hot, then add tofu. Season with Mrs. Dash, or any grill seasoning that you have on hand. We sometimes add a splash of soy sauce, and worchestershire to it too. Cook until tofu has shrunk in size and is crispy. Ours usually looks kind of like blackened chicken by the time we're done.

Next, combine everything in a large bowl and stir well. Scoop about 1/3 cup of the mixture on one side of the tortilla and fold over. Cook on medium high heat in a skillet until both sides are lightly browned and crispy.

Tortellini Spinach Bake with lemon cream sauce: Our best bites

12 oz. bag Barilla Cheese and Spinach tortellini. Found on the dry pasta aisle.

6 strips of vegetarain bacon cooked and crumbled (or real if aren't cooking vegetarian)

3 cloves garlic, minced or pressed

2 Tbs flour

2 cups milk

3/4 tsp salt

1/8 tsp black pepper

1 1/2 tsp dry basil

1/4 tsp red pepper flakes

1 lemon zested. Reserve 1 tsp lemon zest, and 2 tsp lemon juice

2 cups loosely packed spinach, roughly chopped

3/4 cup mozarella cheese, divided

3/4 cup grated parmesan cheese, divided

6 slices vegetarian bacon crumbled

Preheat oven to 350 degrees. Set a large pot of water to boil, add tortellini and cook per package instructions.

Melt 2 Tbs butter in a large skillet. Add garlic to pan and cook until fragrant and tender, about 1 minute. Add flour to pan and stir with a whisk for about 1 minute. Slowly add milk and continue to stir with whisk until smooth. Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer. While sauce is heating, use a microplane grater or a fine-holed cheese grater to zest lemon. Then cut lemon in half and remove juice. Add 2 teaspoons zest and 1 tablespoon lemon juice to sauce. Continue to stir until thickened, 2-3 min. then remove from heat.

Drain tortellini and place back in stock pot. Reserve 1 tablespoon of the cooked bacon and add the rest to the pasta mixture. Add spinach, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add sauce and gently stir to combine. Place pasta mixture in an 8×8 or 9×9 baking dish and top with remaining 1/4 cup mozarella and 1/4 cup parmesan and also crumbled bacon.

Cover pan with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes, until cheese on top is melted and pasta is bubbly throughout. Remove from oven and cool for 10 minutes before serving.

Chickpea Noodle Soup

I've seen the recipe around before, but I got this specific recipe and picture from thesisterscafe.blogspot.com Jaylee loved it and asked if we could have it for leftovers the next day!

8-9 cups chicken or vegetable broth

1 lb. thin spaghetti or angel hair pasta

2 15 oz. cans garbonzo beans, rinsed

3 garlic cloves, minced

1/2 tsp. crushed red pepper flakes (I may use 1/4 tsp. next time)

salt and pepper to taste

shaved or shredded parmesan cheese.

Saute garlic and red pepper in olive oil for about a minute. Add broth and bring to a boil. Reduce head to medium high and add pasta and garbonzo beans. Boil until noodles are tender. Add salt and pepper to taste and garnish with parmesan cheese.

Mini veggie pizzas

It has been a LONG time since I last posted. Sorry, to anyone who checks regularly. Having my 3rd baby has been a lot harder than I thought! Here is a quick yummy recipe I came up with after seeing a commercial for a similar recipe. Enjoy!

4 Orowheat Sandwhich Thins, split in half. I used the multigrain kind
1 jar pizza sauce
1 cup shredded mozarella cheese
1 large zuchinni
1 pkg. of mushrooms, sliced
2-3 cloves of garlic minced
salt and pepper

Preheat your oven to 350. Toast sandwhich thins in your toaster until they are lightly browned and place on a cookie sheet. In a large pan, saute garlic in olive oil or butter until fragrant. Add zuchinni and mushrooms and saute for 3-5 minutes on medium low heat. Season to taste with salt and pepper. Spoon desired amount of pizza sauce onto sandwhich thins. Add mushroom mixture, then top with mozarella cheese. Put in the oven for 3-5 minutes until the cheese melts and everything is hot. Enjoy!