Pork Roast with carrots, potatoes *need recipe*

*need recipe from mom with spices in it.  I believe it had cinnamon in it?  The roasted carrots, potatoes, and onions tasted delicious.

Savory baked beans (J. Schofield)

Savory baked beans (Joan Schofield)

2 (1 pound 13 oz.) cans of pork and beans
1 pound lean bacon, cut in pieces (raw) (see note)
1 medium onion cut in chunks
2 large green peppers cut in chunks
2 teaspoons Worcestershire sauce
1 cup ketchup
1 cup brown sugar

Combine all ingredients and put in 2 medium-sized or 1 extra large casserole dish.* 

Bake, covered at 325 degrees for 3 hours, stirring occasionally.  Uncover last 30 minutes.

Note:  You can use less bacon but a full pound makes these beans unforgettable.  I have never shared this without someone asking for the recipe.

*(Mom cooks her in the a corning-ware pan in the oven.   Mom made these for Eric's birthday and he loved them!  I need to remember to use this recipe instead of Grandma Lee's.) 

Rhubarb Crunch (Grandma Young)

Rhubarb Crunch

Crunch Topping:
1 c. sifted flour
1 c. brown sugar
1/2 c. melted butter
3/4 c. uncooked rolled oats
1 t. cinnamon

Fruit Mixture
4 cups. diced rhubarb
1 c. sugar
2 T. cornstarch
1 c. water
1 t. vanilla

Mix together crumb topping until crumbly.  Press 1/2 crumbs in a greased 9" pan.  Cover with rhubarb.  In small pan combine sugar, cornstarch, water and vanilla.  Cook, stirring constantly until thick and clear.  Pour over rhubarb. Top with remaining crumbs.  Bake at 350 for 1 hour.

Source: Grandma Young

Fajita Chicken Dip

Fajita Chicken Dip
Serves 4

1-1/2 cup cottage cheese 1%
1 cup raw cauliflower
1 cup raw celery
1 cup raw peppers green
1 cup raw peppers red
1 Tbsp. raw scallions
16 olives, black
1 tsp fajita mix
4 ozs. cheese, cheddar, shredded
2 cups cooked tomatoes, diced (can try canned tomatoes with green chilies for extra flavor)
3 ozs of avocado
12 ozs chicken breast, boneless, skinless
2 tsp. lemon or lime juice

Preparation:
1-Shred already-prepared chicken
2-In a food processor, blend cottage cheese until smooth
3-Combine chicken, cottage cheese, fajita mix, cooked tomatoes, and lemon or lime juice in a bowl and mix together.
4-Transfer mixture to a baking dish.  Top with cheese and bake at 375 for 25-30 minutes or until hot and bubbly with cheese melted on top.
5-Garnish with scallions, avocados , and olives.
Serve with non-starchy vegetables or other low carb veggies of your choice.

1 lean and green
3 condiments
1 healthy fat

Healthy yogurt apple dip

Healthy yogurt apple dip

3/4 c. plain greek yogurt
1 t. vanilla extract
2 t. honey
1 Tbsp. PB powder
1/2 Tbsp cocoa powder

Slice apples for dipping

Kluski Chicken

Kluski Chicken

2 can  cream of chicken soup
1 cup of sour cream
1/2 package dry Kluski noodles, cooked (mom used 12 oz pkg bowtie pasta)
3-4 cups cooked diced chicken (I think mom made her chicken in the crockpot)
Stove top stuffing mix
3/4 cube butter or margarine, melted (mom used 1/2 cup)
2 cups chicken broth

Mix soup and sour cream in 9 x 13" pan.  Stir in cooked Kluski noodles.  Add chicken and stir.  Sprinkle bread cubes from Stove Top dressing mix over the top.  Sprinkle seasoning packet from dressing mix over the top of the casserole.  Pour melted butter/margarine and 2 cups chicken broth over the top.  Bake at 350 for 30 minutes.

**Mom made this recipe it was really good.  Andi and Eric liked it too.  Mom cooked her chicken thighs in the crockpot on high all day until the meat fell off the bone.  (I need to try this recipe) 

Yum Yum Rice Bowls with knockoff yumm sauce recipe

INGREDIENTS

YUM YUM BOWLS:

•  Warm, cooked brown or white rice, quinoa, or other "base" (see note)
•  Canned black beans, rinsed and drained (warmed lightly, if desired, or for extra yumminess, you could use this black beans recipe)
•  Chopped olives
•  Chopped red, green, yellow or orange peppers
•  Chopped tomatoes
•  Chopped or shredded cheddar or Monterey Jack cheese
•  Chopped avocados
•  Chopped, fresh cilantro
•  Sour cream
•  Salsa

YUMM SAUCE:

•  1/2 cup avocado, canola, or vegetable oil
•  1/2 cup slivered almonds
•  1 cup canned Great Northern or Garbanzo beans, rinsed and drained
•  1/2 cup water
•  1/2 cup light coconut milk (from a can)
•  1/2 cup fresh lemon juice (from about 3 large lemons)
•  2 garlic cloves, minced
•  1/2 teaspoon coarse, kosher salt
•  Pinch of coarsely ground black pepper
•  1 teaspoon curry powder
•  1 teaspoon dried oregano
•  2 to 3 tablespoons chopped fresh cilantro
•  1/3 cup nutritional yeast (see note)

INSTRUCTIONS

1. For the Yumm sauce, add the oil, almonds, beans and water to a blender. Process until very smooth, 1-2 minutes (or as long as needed).
2. Add the coconut milk, lemon juice, garlic, salt, pepper, curry powder, oregano, cilantro and nutritional yeast. Process again until creamy and smooth. Add additional water to thin out the sauce, if needed. Store in the refrigerator until ready to serve (this tastes best after it's had time to rest - even several days - but you can also use it right away).
3. For the Yum Yum Bowls, layer rice or quinoa in the bottom of a bowl. Add black beans and a healthy dollop of Yum Yum sauce and salsa. Follow it with all the toppings your little heart desires (peppers, olives, cheese, tomatoes, avocados, fresh cilantro, sour cream, and more salsa and yum yum sauce, if desired).
4. Dig in!

NOTES

Ingredient Amount: you'll notice I didn't give amounts for the ingredients listed in the Yum Yum bowl section because this recipe is SO customizable and dependent on how many you are serving. Plus, you can add or take away some of the ingredients based on preference/allergies.

Substitutions: you could sub in spaghetti squash or zucchini noodles (i.e. zoodles) for the rice or quinoa. The options really are endless.

Curry Powder: as always, my favorite curry powder in all the world is the Sweet Curry Powder from Penzey's Spices (no affiliation; I just love it very much and it's the only curry powder I use).

Nutritional Yeast: I haven't ever subbed anything in for the nutritional yeast in the Yumm sauce recipe, mostly because it's an ingredient we keep on hand (as we sprinkle it on our air-popped popcorn all the time). I've bought Bragg's, Bob's Red Mill and Hoosier Hill farm brands; all are great. I've also seen it in the bulk bins at my grocery store (Winco).

Yeast Substitute: If you're wondering about a sub for the nutritional yeast, it has a salty, cheesy, nutty flavor with a powdery/flaky consistency, so if you leave it out, try increasing the salt and/or using a handful of roasted/salted cashews.

Sauce: the sauce recipe, as written, makes about 4 cups, which is more than we use in one sit-down meal of Yum Yum Bowls. You can halve the ingredients or store the leftovers in the refrigerator to use for dipping fresh vegetables and spreading on sandwiches (among many other things; it's delicious).

Ranch: having said all of that, my father-in-law always nixes the Yum Yum Sauce completely and uses ranch. So there is always that option.

** I made this recipe, I like the yumm yumm sauce.  I only made a half of a recipe and it made a ton.  I added too much water to my sauce and so I will have to try again to make the sauce.  We put it over Jasmine rice, great northern beans, and black beans.  Then added only the toppings of cavocados, olives, bell pepper, and cilantro.  I will make again.  Andi did not like the sauce.**