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!