Huevos Rancheros Spaghetti

I haven't posted a recipe in a long time, but I tried this one last week and loved it.  Now that I'm living alone, I'm focusing more on what I really want to eat.  I'm finding that it doesn't involve much meat, and I actually feel a lot better when I don't eat meat.  So, here's a yummy vegetarian recipe I adapted a little from O Magazine.

10 ounces spaghetti (I used Barilla Thin Spaghetti, and I recommend a "healthier" pasta option, whether whole grain, or whatever.  Also, this is a bit less pasta than the original recipe called for.  I thought it was way too much pasta and not enough other stuff when I made it the first time.)
1 1/2 cups frozen corn
1 1/2 cups canned black beans, rinsed and drained
1/2 cup chopped green onions
3 eggs (original recipe called for 4)
salt and pepper to taste
1 1/2 cups salsa, plus more for garnish
3/4 cup shredded cheddar cheese, plus more for garnish

In a large pot, cook pasta according to package directions.  In the last three minutes of cooking, add corn, black beans, and green onion.

In a separate skillet, scramble eggs with some salt and pepper.  I used cooking spray instead of oil.  (The original recipe says to fry the eggs and put them on top of the pasta, but I prefer them scrambled and mixed in with the pasta mixture.)

When pasta is finished, drain, reserving about 3/4 cup of pasta water.  Return to big pan.  Add pasta water, egg, salsa, and cheese.  Add extra salsa and cheese to top of each serving.  (Makes 4 servings)

Baked Oatmeal

I originally got this recipe from $5 Dinners - and I can't thank them enough!

2 eggs
1/2 cup applesauce (I use sugar free)
3/4 cup sugar (IF I use applesauce with sugar - I cut this back to half)
1 cup milk
3 cups of quick cooking oats
1 tsp salt (I have left this out completely or just added one shake)
1 TBS baking powder
1 tsp ground cinnamon
2 TBS brown sugar
1 cup fresh fruit (I have used frozen berries, you may need to add a few minutes to baking time to bake out the extra liquids.)
2 TBS wheat germ (not in the original recipe, but I add it)


Directions
1. In large bowl, whisk eggs, applesauce, sugar, and milk. Once creamy add oats, salt and baking powder (and wheat germ) and mix. Then add 1 cup fruit.

You can use Gluten free oats if this is a concern for your family.

2. Pour batter into greased 9x13 baking dish. (You can cut the recipe in half and bake in 8x8 pan. I prefer to bake the full recipe in a glass dish that is irregularly shaped - I think it's around a 8x10. This makes the oatmeal thicker and the sugar topping has more POW with each bite!)

3. Sprinkle top with brown sugar and cinnamon. Bake at 350 for 30 minutes. Remove from oven and let cool for 5 minutes. Top with either milk or vanilla yogurt. (I vote for yogurt, but the boys prefer it with milk.)

We've tried fresh strawberries (sometimes I use strawberry applesauce in that batch), fresh blueberries, apples, and frozen fruits as well. All have been a winner! We only made the 8x8 batch once...since then we make the full batch and have enjoyed it for a very filling dinner. Then I pray for leftovers so that I can take some to work each day and warm it slightly in the microwave and top with yogurt.

As an additional note, one night when I was clearly brain-dead from my day, I accidentally topped with yogurt without warming it up first. I was pleasantly surprised to see that it was still delicious and I can see this being a summertime favorite as well!

Enjoy -you've got to love a simple, cheap, yummy dish that is healthy and filling- and very close to eating CAKE!

Frozen Fruit Cups

This recipe is from Don't Panic - More Dinner's In the Freezer - shown below in it's original form / directions. My notes follow.

20 oz. frozen strawberries, sliced and thawed
12 oz. frozen OJ concentrate, slightly thawed
2-20 oz. cans crushed pineapple
1-16 oz. can mandarin oranges
1/3 c. lemon juice
6 bananas, sliced

Combine all ingredients. Include juices from the fruits. Spoon fruit into lined muffin cups and freeze. Once fruit is frozen, place liners with frozen fruit in freezer bags.

Remove 30 min prior to serving.
Makes 25 fruit cups.

Calories - 17

I had frozen sliced strawberries - so I used those instead and I didn't thaw them.
I didn't have any muffin liners on hand, so I used my silicone cupcake pans instead. The recipe indicates that you will have enough to make 25 - but I found that it made much more. I made 24 regular sized cups. Then I started filling one tray of roses shaped cupcake pans (they tend to be larger than typical cupcakes- but they turned out too cute). After making 29 total cups, I still had enough for us to eat for dessert that evening - and I'm not sure that we just ate a single serving each.

In their totally thawed state, everyone really enjoyed them. We have found that in their frozen and then slightly thawed state - they are very tart / strongly acidic. Overall they are a hit with the family - but if I make them again, I may double all the ingredients except the lemon and orange juice and see if that helps to tone down the tartness. Of course, that means we will be eating a lot of fruit cups- so I plan to freeze some in 3-4 size servings.

I think these will be the perfect summer day treat! Bring on the sunshine!

This recipe was linked to :
Tuesday's at the Table with Cole
Tasty Tuesday

For the Love of Some Omega 3's

Corn and Salmon Chowder

Prep 5 min Cook 13 minutes Cost per serving $1.18

2 Cans (10 3/4 oz each) Condensed Golden Corn Soup
2 Soup cans of Milk (2 2/3 cups)
1 Pkg. (10 oz) frozen Baby Lima Beans
1 Can (16 oz) Whole White Potatoes, drained
1 Can (7 1/2 oz) Red or Pink Salmon, drained
1/3 Cup sliced Scallions or Onions

1. Put soup into a large saucepan. Stir in milk and bring to a boil.
2. Stir in Lima Beans, reduce heat to medium-low & simmer 5 minutes,
stirring occasionally.
3. Meanwhile cut Potatoes in small chunks and break Salmon into small pieces.
4. Add Potatoes, Salmon and scallions to pan. Cook 5-7 minutes longer.
Stir occasionally until Lima beans are tender.

Makes 4 servings.

Linked to: Tuesday's at the Table with Cole
and Tasty Tuesday Parade of Food

Simple Sweets (guilt free)

In case all of your holiday indulgences have left you with a sweet tooth that demands to be fed. Give this recipe a try - from Hungry Girl 200 Under 200.

gimme gimme s'mores sandwich

1 sheet (4 crackers) low fat honey graham crackers

1/4 cup Cool Whip Free, thawed

1 tsp mini semi-sweet chocolate chips

8 mini marshmallows

In a small bowl, lightly stir together Cool Whip, choco chips, and marshamallows. Don't over-stir.

Break graham crackers into two squares and make a sandwich filling with the above mixture.

Freeze until solid, about 1 hour. Store in freezer until you are ready to dine!

Entire Sandwich - 133 calories, 2.5 fat Not bad - for an ice-cream-like snack, hmmm?

Getch-Ya Drink On!

With the holidays closely approaching us - you really don't need much of an excuse to put a little schnocker in your day. So if you were looking for an excuse ....let me aid and abet you with this tasty treat as part of Cole's (All the Small Stuff) Tuesdays at the Table!! Or as it may turn out....Tuesdays UNDER the Table! No seriously, drink responsibly!


ORANGE SLUSH

Boil 7 cups water and 1 cup sugar
Boil 2 teabags in 2 Cups water

Mix above ingredients with these:

1 12 oz frozen Lemonade
1 12 oz frozen Orange Juice
2 cups vodka
OR you can use 4 cups vodka if you plan to pour a little 7Up or Ginger Ale over it later

Put all of this into a milk jug and freeze if for 24 hours.
Then drink up! (recipe stolen with permission from my mother)

Leftover Turkey? Enchiladas Recipe

I originally got this recipe from Good Housekeeping magazine, and if you'd like to see the original (which includes nutrition information) you can see it here.

The original is yummy, but kind of mild for my taste. Plus, I don't much care for cilantro. And, I don't follow directions well. So, I've modified the recipe considerably. Here's my version:

Ingredients
1 lb. ground turkey (or about 12 ounces shredded cooked turkey if you have leftovers)
1 small onion minced
1 tsp. cumin
1 tsp. chili powder
salt and pepper to taste
1 can Mexicorn
1 can black beans, rinsed and drained
8 oz. reduced fat sour cream
1 1/2 cups shredded reduced fat Mexican cheese blend
10-15 6 inch corn tortillas
10 oz. can of medium enchilada sauce
1 cup medium salsa

Directions
Spray 9 X 13 baking pan with cooking spray (or use two smaller pans like I did). Preheat oven to 400 degrees. If using ground turkey, brown and drain. Then add minced onion to the pan and cook until translucent. If using shredded turkey, brown onion in a little oil.

In large bowl (or original pan if it's big enough) combine turkey, onion, corn, beans, seasonings, sour cream, and about half the cheese.

Warm tortillas by wrapping in a damp paper towel and microwaving on high about 30 seconds. Then place about 1/3 cup of filling inside tortilla and roll up tightly. Continue with all tortillas, placing them in pan.

In small bowl, stir enchilada sauce and salsa together. Pour sauce over enchiladas in pan. Top with remaining cheese.

Bake in 400 degree oven 15 to 20 minutes or until cheese melts and enchiladas are heated through.

Visit Cole at All the Small Stuff for more Tuesdays at the Table!