Avocado Bean Dip

Avocado Bean Dip

6-8 Avocados
3 large tomatoes
2 cans of white sweet corn
2 cans black eyed peas
3 cans black beans
1 bunch of cilantro
3 limes (squeezed)
2 pkgs. Italian seasoning-prepared

Drain and rinse corn and beans and peas
chop a whole bunch of cilantro
Add lime juice just before serving.

Source: Tonya K.

Tomatilo sauce

Tomatillo sauce

Tomatillos-cook in a pot of water to remove skins for about 10-15 minutes.  Then dump out hot water and add cold water to cool them down.  Pop off the tops of the tomatillos.
 (I did this without a cold water bath and they were hot to touch.  I used a knife to cut out the stems.)  I will try to pop the tops off the tomatillos next time.


Then add to blender:

tomatillos

1-2 jalapenos depending on how hot you like it  ( I used 3 jalapenos with seeds)

2 cloves of garlic

1/2 of an onion

Cilantro  (optional)

salt

Blend altogether in the blender.

Can freeze sauce

So good on pork roast, or pork tacos, or add to enchiladas...YUM!

Source: Shauna Briggs

Chicken noodle soup

Chicken noodle soup

Makes 6-8 servings.

(***start first by cooking chicken so I can use broth water)

5 cups hot water

2 Tbsp. better than bouillon chicken base

(I dissolved the chicken base in 5 cups of hot water.)

Then I added to crock pot:

1 tsp. salt 

diced carrots 7 tiny mini carrots diced

diced 1-2 ribs of celery

1/4 diced onion

1 clove of garlic

Then I let cook on high for a couple of hours until the carrots were cooked.

Then I cooked 1 chicken breast on stove top in a pot of water with 1/4 quarter of an onion, 1 stick of celery with a lid on for twenty minutes.)

***Then I cut and diced up the chicken. 
(Mom says if I strain out the veggies that I could use this broth for the soup, will have to try this next time)

Then add 4 handfuls of egg noodles and let cook for 15minutes, (not a half hour that was too long, egg noodles were over cooked. 

Source:adapted from fix it and forget it cookbook (Beth Shank)

I made this homemade chicken noodle soup in the crock pot. Andi thought it was delicious!

Shrimp Alfredo

Shrimp Alfredo

Cook for 1 minute:
Shrimp
4 cloves garlic
1 T. butter

Pour in half n' half -1 cup
stir in parmesan cheese 1 T. at a time
stirring constantly

Mix in 1 T. parsley and salt to taste
When sauce thickened combined with cooked noodles.

Banana Bread

Banana Bread

INGREDIENTS:

• 1/2C Butter (1 stick)
• 2C Sugar
• 2 Eggs
• 1C milk
• 1 teaspoon Vanilla
• 1 teaspoon Baking soda
• 2 teaspoons Baking powder
• 3C Flour
• 3 Mashed bananas
• 1C chopped nuts (optional)

DIRECTIONS:

Cream butter. Add sugar, eggs, milk, vanilla. Add dry ingredients. Add bananas. Mix well. Add nuts at the end (optional).

Bake in 2 full-sized bread pans that are well-greased.  Bake for 45 minutes – 1 hour at 350, or until the middle is no longer gooey. I like to sprinkle extra sugar on the piping hot bread as soon as it comes out of the oven. Gives a nice, sweet little surprise!

Source:Funcheaporfree.com

I have never tried this recipe, but it sounds good.

Blueberry Banana Bread

Blueberry Banana Bread

3 Freestyle Points 98 calories

TOTAL TIME:1 hour plus cooling time

Blueberries and banana combine so well together in this delicious, super moist bread made with lots of very ripe sweet bananas which allow you to cut back on the fat without sacrificing the flavor and texture. This is perfect for breakfast or snack and can also be made as muffins if you prefer.

INGREDIENTS:

• 1 cup blueberries
• 3 ripe medium bananas, mashed
• 2 tbsp unsweetened apple sauce
• 1 1/4 cups white whole wheat flour (or Bob’s Redmill AP GF blend)
• 3/4 tsp baking soda
• 1/4 tsp salt
• 2 tbsp butter, softened
• 1/2 cup (4 oz) light brown sugar, packed
• 2 large egg whites
• 1 tsp vanilla extract
• baking spray

DIRECTIONS:

1. Preheat oven to 350°F. Lightly spray a 8 x 4 loaf pan with baking spray.
2. In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
3. In a large bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
4. Add flour mixture and blend at low speed until combined, do not over mix.
5. Fold in the blueberries and pour batter into the prepared loaf pans; bake in the center rack for about 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the pan cool at least 20 minutes, bread should be room temperature before slicing.

NUTRITION INFORMATION

Yield: 16 servings, Serving Size: 1 slice

• Amount Per Serving:
• Freestyle Points: 3
• Points +: 3
• Calories: 98 calories
• Total Fat: 2g
• Saturated Fat: g
• Cholesterol: 4mg
• Sodium: 87mg
• Carbohydrates: 21g
• Fiber: 2g
• Sugar: 13g
• Protein: 2g

Read more at https://www.skinnytaste.com/blueberry-banana-bread/#3R4cFAxO6RhJlb11.99

Source:skinnytaste.com 
Anne from wk made this and it was moist and the burst of blueberries was delicious.
I need to make this.
Can use frozen bananas-just let defrost before I start to cook with them.

Winter Salad

Winter Salad  with delicious dressing

Lettuce Romaine
Curly leaf lettuce
Cran-raisins
Apple
Pecans
Blue cheese

Dressing **
3/4 c. EVOO
3 T. red wine vinegar
1 T. Dijon mustard
3 T. sugar
1 T. water
1/8 t. salt
1/8 t. pepper
3 T. fresh lemon juice

Pour dressing on salad right before you serve it.  The dressing made this salad amazing.

Source: Catherine Featherstone (Grandview ward)

*This dressing is so good, I have made it multiple times.  Always tastes so good*

Creamy Chocolate Avocado Fudgesicles

Creamy Chocolate Avocado Fudgesicles

2 avocados, ripe and pitted chopped
3/4 c. non dairy milk, unsweetened
1/2 c. maple syrup
1/2 c. cocoa powder
1 pinch salt
1 t. vanilla extract

Source: eatingbyelaine via Pinterest

Dark Chocolate Avocado Frosting

Dark Chocolate Avocado Frosting

Servings: 12

2 ripe avocados (2-1/2 small avocados)
1/2 c. unsweetened dark cocoa powder
1/2 c. maple syrup
2 T. coconut oil (melted coconut oil will give you a silkier texture but unmelted wks. too)
1/2 t. vanilla extract
1 tsp. ground cinnamon

Blend avocado in food processor.  Add remaining ingredients and blend again until smooth.  (Add maple syrup on top of cocoa powder to keep the dust down.)

Use immediately or store in fridge until ready to use.  (Fridge for 2 days ok.)

Source: VeggiePrimer via Pinterest