Lentils and Rice Casserole

I found this recipe from my good friend Erin. Her blog bakingforboys has some wonderful meal ideas! I have made this twice this month because it is so healthy, filling and cheap to make!  Oh, and EASY!

Combine and place in 9x13 baking dish:


3 cups chicken broth
3/4 cup lentils
1/2 cup brown rice, uncooked
3/4 cup onion chopped (I used 1 T minced onion)
1/2 tsp basil
1/4 tsp oregano
1/4 tsp thyme
1/4 tsp garlic powder

Cover and bake at 300 for 1 1/2 hours.

Serve with cheese, cilantro, and Frito chips!

No-Bake Energy Balls

 Here is another idea I like to pack in the kids lunch boxes. These are easy and healthy! I found the recipe from smashed peas and carrots blog. These are fast and filling snacks. I have had to find hiding spots in the fridge so they last longer.

In a bowl throw everything in and mix thouroghly:

1 cup oatmeal

1/2 cup peanut butter (or other nut butter)

1/3 cup honey

1 cup coconut flakes

1/2 cup ground flaxseed (mine said milled flaxseed)

1/2 cup chocolate chips (I did 1/4 choc chip, 1/4 raisin)

1 tsp vanilla

* UPDATE - I added 1/2 cup chex and 2 T nutella and loved it! Now I'm going to try rice crispies.

 

Place in fridge for 30 minutes and then shape balls. Store in airtight container in fridge for up to a week.  

Oatmeal

With school starting I thought I would post a few of our staples. Oatmeal is one of them. I have been "lucky?" that all of our children eat it up and LOVE it! There are some ground rules, though, in getting your children to love oatmeal. Rule number 1: The kids can put anything in, and as much as they want. There you have it. There are no other rules. I have one child who puts in 2 T of cinnamon!!! I have another child who always puts in 4 T brown sugar!! I don't say anything, though. I have several options laid out on the table and then just let them do what they want. 

Ok, I just thought of another rule. Rule number 2: If it isn't on the table, then they don't get to ask for it. This rule came from my Mom, that came through her family. It is from the depression times, and is really applicable today. You didn't want to offend or make your host feel bad by asking for butter, if they didn't have money that month to buy butter. You wouldn't ask for milk because you didn't want the family rations to be eaten up because you were visiting. Thus, if it wasn't on the table, you didn't ask!!

Bring to a boil:

4 cups salted water

Turn the boiling water to lowest setting and add:

2 cups rolled oats

Allow to cook for about 20 minutes. Stir occasionally.   Then dish out into breakfast bowls. I add to my own serving: 2 T brown sugar, lots of cinnamon, pecans, sliced bottled peaches, blueberries, strawberries, and 3 T heavy cream.  YUM!!

Fresh Herb Pasta Sauce

In large pot heat for 3 minutes:

4 T extra virgin olive oil
4 cloves garlic, chopped
1 cup onion, chopped
2 celery stalks, chopped

Add:


10 tomatoes (blanched, and skinned)
6 oz jar tomato paste

1/2 cup parsley, chopped
4 T rosemary, chopped
2 T thyme, chopped
1/2 cup basil, chopped
2 tsp salt
2 T sugar

Heat to a low simmer. In batches put in blender and puree until smooth. Put back in pot and simmer for an hour or more.

Key Lime Cake Bites

Since I have been getting Bountiful Baskets I have been cooking like a mad woman. I don't think I can keep up. I decided to try these Key Lime Bites that have been making their rounds on Pinterest. The first batch I dipped in white chocolate. The second batch I frosted in left over Lime Frosting. Bother were good.

Step one: Bake the cake

Mix the following:


1 yellow cake mix
1/2 T lime zest
1/3 cup lime juice
3/4 cup half and half
2 eggs

grease 9x13 and bake at 350 for 28-32 minutes. Cut cake and dump in big mixing bowl. Let cool

Step two: Make lime frosting

Mix:


1 stick butter, room temp
3, 3/4 cup powdered sugar, sifted
4 T milk
2 tsp lime juice
2 T lime zest

Step three:

Mix cake, 1/4 cup frosting, 2 T lime zest, and 1/2 cup sweet and condensed milk

Form cake balls and refridgerate for a couple hours in air-tight container.

Dip in melted chocolate or melted frosting. Let cool.

Baked Salmon

Cover cookie sheet in foil and place:

Salmon steak, salt and peppered, and buttered
vegies (beans, broccoli, cauliflower, carrots, whatever)

Fold up in 3 layers of wrap. Bake at 400 for 45 minutes. Serve over rice pilaf with lemon slices.

Asian Toasted Sesame

This meal is a favorite of mine to cook because it is so easy and versatile! I use whatever veggie I have on hand. I have used broccoli, carrots, red peppers, sugar snap peas, frozen oriental mix, and the list goes on and on. This time around I used fresh green beans, a green pepper, and Jicima. I learned that I LOVE Jicima. It tasted a lot like water chestnuts. Same texture!

Boil spaghetti according to directions. Enough that if you take your thumb and pointer finger and make a circle.

While the spaghetti is cooking, heat 2 T vegetable oil. Saute for 5-7 minutes:


2 fist fulls of green beans
1/2 cup Jicama
1 green bell pepper
(or whatever vegie you have on hand)

Then add to your vegies:

1/2 cup chicken broth
1/2 cup Kraft Asian Toasted Sesame salad dressing
1/2 cup sliced Almonds

Serve over hot spaghetti