Heather's Recipes

In a blender, puree two very ripe bananas with 2 cups milk. Combine the mixture with 2 cups cooked quinoa, 1/2 cup raisins, 1 tbsp of sugar, and 1 tsp of cinnamon. Simmer for 10 minutes.

This is another dinner idea from Cherie. Chicken Tenders-frozen Cream of Chicken soup Sliced fresh mushrooms Sliced zucchini Can diced tomatoes Pepper Italian seasonings Garlic powder In a 9X13 pan put the chicken topped with soup. Slice your mushrooms & zucchini and spread on top. Open can of tomatoes and pour evenly over the top. Sprinkle with favorite seasonings. Bake at 350 for about an hour. Serve with Rice. (I served with baked red potatoes & steamed broccoli. I also didn't have any zucchini and left it out. I would like to try with the zucchini next time.) My kids gobbled this up with only a little coaxing to get them to eat the mushrooms. Except for Courtney who kept eating only the mushrooms and nothing else and asking for more mushrooms.

This one I got from Cherie. It is really good and healthy. 1 lb. ground turkey burger 1 can kidney beans 1 can black beans 1 can sweet corn (not drained) 1 can water 1/2 cup quick cooking barley 1 can diced tomatoes (optional) 1 can tomato sauce salt & pepper taco seasonings Toppings: chips, sour cream, shredded cheese, fresh cilantro Brown turkey burger and add taco seasonings. While doing that drain beans and rinse and add to rest of ingredients (except barley) in a big pot. When turkey burger done add to pot. Cook until beans are tender about 20 min. Then add barley and cook another 10 min. (The water and barley aren't exact because I just threw them in & you may want the soup more juicy, but I liked mine thicker) After you put in serving bowls add sour cream and cheese and cilantro. (The cilantro is the best part of the recipe-I Loved It) Then use chips to dip instead of crumbling them. Mmmmm. A lot tastier as leftovers. Tip: I like mine a little spicier so I added sals...

I am going to make pumpkin waffles for breakfast tomorrow. I saw this recipe on Super Healthy Kids blog 1 1/2 cup whole wheat flour 3 tsp baking powder 1/2 tsp baking soda 1 TBL pumpkin pie spice (or 1 tsp each of cinnamon, ginger, and nutmeg) 1/8 tsp salt 2 eggs 1/4 cup brown sugar 1 cup pumpkin puree 1 2/3 cup milk 1/4 cup canola oil

I saw this on SuperHealthyKids blog. It is an Allrecipes link . I loved this recipe. I didn't like Quinoa the first few times I tried it. I could definitely eat it up like this. It is really good. INGREDIENTS 1 teaspoon vegetable oil 1 onion, chopped 3 cloves garlic, peeled and chopped 3/4 cup uncooked quinoa 1 1/2 cups vegetable broth 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper salt and pepper to taste 1 cup frozen corn kernels 2 (15 ounce) cans black beans, rinsed and drained 1/2 cup chopped fresh cilantro DIRECTIONS Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes, Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro. Nutritional Information...

I am going to make this right now! 1 Cup Sugar 1/2 cup butter 3 TBL Cocoa 1/2 cup milk (or soymilk) 1/4 tsp salt Put above ingredients into saucepan. Stir until boiling. Boil for one minute Then Add: 1 tsp vanilla 3 1/2 cup oats 1/2 cup natural peanut butter Almonds, walnuts, pecans, peanuts, or any other nuts (ground) Spoon onto wax paper until cool.

I saw this on Super Healthy Kids blog. This was really good. I had it for lunch today for leftovers. It is very filling. I made it with brown rice just because I love it. I added some green & red peppers and seasonings. I could eat this by itself, but with meat-eaters in my family I made it with steak, corn and some fruit. The kids would have been happier without tomatoes in it. -1 cup uncooked rice -2 cups water Cook in rice cooker -1 TBL Olive oil -1 onion chopped Saute in frying pan then add -1 can black beans (drained and rinsed) -1 can diced tomatoes (undrained) -1/2 tsp oregeno -1/2 tsp garlic powder Add cooked rice to bean/ tomato mixture and heat through.

My friend Jodi told me she puts Oatmeal and protein powder in her pancakes to make it healthy for her kids. I was looking for a recipe like it and found this one: (I might throw in a scoop of protein powder also) Ingredients 3 bananas 1/2 c milk 1/2 t vanilla 1/2 c ground oats 3/4 c oats 1/2 c whole wheat flour 1/4 t salt 2 t baking powder 2 egg whites, whipped to soft peaks sliced banana for garnish Directions Blend bananas and milk together in blender.Transfer to bowl and stir in vanilla, oats, flour, baking powder and salt. Fold in egg whites. Spray nonstick griddle with pan spray and heat over medium heat. Add in a few spoonfuls of batter, leaving room for when they expand.Cook on each side until lightly browned. To serve, top with banana slices and drizzle with pomegranate syrup. SYRUP Ingredients 1 c pomegranate juice 2 T honey Directions In non reactive sauce pot, reduce until thickened.

This recipe is from The America's Test Kitchen Family Cookbook (which I just ordered) I made them this morning and they were really good. I love whole wheat blender pancakes, but the kids complain about crunchy things. I like how this recipe makes the pancakes fluffy, not heavy. It was also very quick to mix these few ingredients. I already had some whole wheat ground and added the rest. I did 1/2 recipe for two kids and me. It was the perfect amount. If you have a great mother who mailed you Montana-Wild Huckleberry Jam-Eat it with that or just use syrup. - 2 cups whole wheat flour - 2 TBSP. sugar - 2 tsp. baking powder - 1/2 tsp. baking soda - 1/2 tsp. salt - 1 large egg - 3 TBSP. butter melted - 2 C buttermilk (or 2 C regular milk with 1 T lemon juice added, let sit for a few minutes) Whisk together dry ingredients. In a separate bowl, whisk egg and butter, then buttermilk. Make a well in dry ingredients, add wet into well, whisk very gently until incorporated. Don’t ove...

I am adding this so I have a link for a hummus recipe that I like. I made it with the walnuts but now that I have successfully made tahini and it is not that hard, I will do that in the future. I also like the Fire Oil and will keep that on hand and use in other dishes for taste. So, here it is from 101 Cookbooks site.

OR...Chickpea Burgers with Tahini Sauce. I tried this recipe here & below. Chickpea burgers 1 19-ounce can chickpeas, rinsed (I made my own from dried chickpeas cooked in the crockpot and used two cups then froze the rest) 4 scallions, trimmed and sliced 1 egg 2 tablespoons all-purpose flour 1 tablespoon chopped fresh oregano 1/2 teaspoon ground cumin 1/4 teaspoon salt 2 tablespoons extra-virgin olive oil 2 6 1/2-inch whole-wheat pitas, halved and warmed, if desired Tahini sauce 1/2 cup low-fat plain yogurt 2 tablespoons tahini (see Ingredient note) 1 tablespoon lemon juice 1/3 cup chopped flat-leaf parsley 1/4 teaspoon salt 1. To prepare burgers: Place chickpeas, scallions, egg, flour, oregano, cumin and 1/4 teaspoon salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist.) Form into 4 patties. (The mixture was so liquidy that I just spooned it directly into the o...

I love smoothies! So easy to make and you can make them out of any fruit mixture you have on hand or like. I posted an Ultimate Breakfast Smoothie recipe before. Follow the main, frozen, fresh fruit, yogurt mixture and it pretty much turns out great every time. This would be good with strawberries and bananas also. It might turn out more green from the spinach. While checking out at Costco yesterday the lady there noticed my spinach and asked if I make smoothies. Yep, I do. She suggested making them with spinach. Hmmm...never would have done it before. I tried it last night and love it. Ingredients: About 3/4 cup of frozen berries 3/4 cup vanilla yogurt (I like the Dannon Light & Fit-80 cal. for 1 cup) Two big hand fulls of Spinach-(See the 2 1/2 pound bag I got from Costco) 1/4 cup juice 6-7 Strawberries I had some leftover canned pears-throw in 3 or 4 slices 3 Tbsp. ground flax seed Throw it all in the blender except the flax seed. It is easier to blend if the yogurt and juice i...

Original recipe from Allrecipes.com I made these for dinner tonight. Can I just say, Holy Toledo they were good! I only changed it a little because of one of the comments. Oh, and Randy totally hates Breakfast for dinner. He might just have to re-heat leftovers. INGREDIENTS 2 eggs, beaten 1 3/4 cups skim milk 1/2 cup unsweetened applesauce 1 teaspoon vanilla extract 1 cup whole wheat pastry flour 1/2 cup flax seed meal 1/4 cup wheat germ 1/4 cup all-purpose flour 4 teaspoons baking powder 1 tablespoon splenda sugar + 1 tsp. brown sugar 1/4 teaspoon salt DIRECTIONS In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat pastry flour, flax seed meal, wheat germ, all-purpose flour, baking powder, sugar, and salt until batter is smooth. Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown. This should be 193 calories per serving (2 waffles).

From: http://www.101cookbooks.com/archives/quinoa-and-grilled-zucchini-recipe.html I don't usually use pine nuts or goat cheese, but I might try it for this recipe. Just waiting for my Quinoa to come in the mail ;) Use the cilantro-avocado dressing ingredients from the recipe 1 large avocado, ripe juice of 1 lime 1/4 cup lightly packed cilantro 1 clove garlic 1/4 cup plain yogurt 3/4 cup water 1/2 teaspoon fine grain sea salt 3 large eggs 1 large zucchini, cut into 3/4-inch thick coins 1/4 cup extra-virgin olive oil couple pinches of fine grain sea salt 2 cups quinoa, cooked, room temperature 1/4 cup pine nuts, toasted 1/4 cup goat cheese, crumbled a bit of chopped cilantro for garnish Prepare the cilantro-avocado dressing by blending the avocado, lime juice, cilantro, garlic, yogurt, water, and salt in a blender (or us a hand blender). Set aside. Hard boil the three eggs. Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off th...

Ingredients: 1 pound bow tie pasta 3/4 cup Pesto (see below) 1/2 pint cherry tomatoes 1 cup crumbled feta cheese kosher salt and freshly ground black pepper Olive oil as needed Pesto 5 big handfuls basil leaves (about 2 hefty bunches) 1/2 cup pine nuts or 3/4 cup walnuts 1/2 cup fresh grated Parmesan or pecorino cheese Juice of 1 lemon 2 cloves garlic, peeled kosher salt About 20 grinds freshly ground black pepper 1/4 cup extra-virgin olive oil Yield:About 1 1/2 cups Directions: 1. Bring a large pot of salted water to boil. Stir in the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can. 2. Dump the pasta into a large serving bowl. Stir in the Pesto until the pasta is coated. Toss in the cherry tomatoes and the crumbled feta. Season with salt and black pepper to taste. You can make the salad up to about 1 hour before you serve it....

I saw a neighbor make this salad and after seeing it I really wanted to try it to see if it was good. Here are the ingredients: Baby spinach red leaf lettuce handful of black beans handful of Craisins (I added this one) 1/2 avacado-cut into chunks 1/2 lemon-squeeze over salad pepper No dressing. While I was buying the ingredients, comparing lemons vs. bottled lemon juice. I bought the bottled juice. It might be better with real lemons, but I am cheap. I really liked this salad. After washing the spinach and lettuce, I put it all in a tupperware container to stay fresh. I opened a can of black beans rinsed and put in a ziploc bag. So to make this salad it was all ready except to cut up the avacado. With the lemon juice as your salad dressing this salad is great for you. Really all salads are good for you, it is the salad dressing that adds most of the calories and fat. I read the lemon juice bottle and was amazed at the 0 calories, 0 fat, 0 everything. Awesome! I really like...

This was delicious! Thanks Laurel for the recipe. I loved it spicy, but the rest of the gang was eating more crackers and milk than the stew. We had this for dinner tonight, I will change the ingredients just a little and definitely make it again. Yep, I didn't have barley and had to ask the lady at the store for it. She didn't know where it was, we finally found it next to the dried beans, peas, rice section. I am also adding this to my healthy label because yep its healthy. Most of Laurels recipes are. Ingredients 1 tsp. oil (extra virgin Olive) 1 c. chopped onion 2 c. (or 1 can) chicken broth (fat free, low-sodium) 2 c. water 1/2 c. quick-cook barley 1/4-1/2 tsp. chili powder (2 tsp. for spicy) 2-3 c. frozen corn, green beans, peas (I used one 16 oz. frozen mixed veggie with corn, carrots, peas, and green beans-perfect) 2 c. shredded chicken (I used canned, really easy) 1 can diced tomatoes (no chilis, add the chilis for spicy) 1 Tb. dried parsley or cilantro Directions Sau...

Serves: 4 INGREDIENTS 4 large chicken breasts olive oil salt and pepper 1 cup pasta sauce 8 oz. mozzarella cheese DIRECTIONS 1. Preheat the oven to 350° F. 2. Heat the sauce in the microwave or over the stove until hot.3. Pound the chicken breasts until they have a uniform thickness. Season the chicken with salt and pepper. Heat enough oil to cover the pan in a nonstick pan over medium heat until hot. Sauté the chicken breasts until cooked through and golden, about 5 minutes on the first side and 3 minutes on the other. 4. Dip the chicken in the sauce and then add to a casserole dish. Pour remaining sauce over and top with cheese. Bake the chicken in the oven until the cheese is melted. NUTRITION INFO Calories: 349 Fat: 16 g Carbohydrates: 6.7 g Protein: 42 g

Serves:6 INGREDIENTS Ingredients for dressing: 3 tablespoons olive oil 3 tablespoon vinegar 2 tablespoon sugar 1/4 teaspoon pepper 1 tablespoon low sodium soy sauce Ingredients for salad: 1 small head red or green cabbage (or 1/2 of each) 2 green onions, chopped 1 carrot, peeled and grated 1 package Ramen noodles, crushed DIRECTIONS 1. Make dressing by combining ingredients in a large bowl. Stir to dissolve sugar. 2. Combine the first three salad ingredients, toss well. Add crushed ramen noodles and dressing to salad and toss again.3. Serve right away or cover and refrigerate to allow the flavors to blend. NUTRITION INFO Calories: 148.4 Fat: 8.6 g Carbohydrates: 17.4 g Protein: 2.3 g

Serves: 6 INGREDIENTS 4 cups thinly sliced raw potatoes 1 onion 1 tablespoon chopped parsley (optional) 3 tablespoons whole grain flour 1/8 teaspoon pepper 1-1/2 teaspoons salt 3 tablespoons low cholesterol margarine 1-1/2 cups skim milk DIRECTIONS 1. Layer potatoes and onions in casserole, sprinkling flour between each layer. 2. Heat milk and margarine and season with salt, pepper, and parsley. Pour sauce over all layers. 3. Bake 1 hour covered at 350° F. Remove cover and bake additional 30 minutes. NUTRITION INFO Calories: 147 Fat: 6 g Carbohydrates: 20 g Protein: 4 g