Sometimes the simplest of dishes are soooo good. If you get tired of eating the same old canned green beans and corn out of the microwave, give this one a try. (Not a very healthy version though)
Ingredients:
1 can of 15.5 oz of whole kernel corn
2 cans 14.5 oz of cut green beans
3 tbsp of butter
Salt and pepper to taste.
Directions:
1. Put a skillet on the stove on medium high heat, with the 3 tbsp of butter. Let the butter melt.
2. Open and drain all 3 cans, try to get all the liquid out that is possible. Pour veggies in to butter in the skillet. Season with salt and pepper.
3. Let the veggies saute about 25 minutes till all butter is gone...veggies may get a little brown on them, that is good. Stir frequently during cooking.
Tuesday, September 1, 2009
Amazing Breakfast Power Bars
This is a recipe I got off of Allrecipes.com, but I made a few modifications. This bar works as a great meal replacement for breakfast, would also be great for pre or post workout. Try them and you will love them!
Ingredients:
2 1/2 cup quick-cooking oats
1 cup whole wheat flour
1 1/2 cups Grapenuts cereal
1 1/2 teaspoons ground cinnamon
2 eggs
1 cup applesauce
1/2 cup honey
8 tablespoons brown sugar
2 tablespoons Extra Virgin olive oil
1 12 oz package of mixed nuts and seeds (almonds, pumpkin, sunflower, walnut, flax seed any combo) I usually find these pre-packaged in the produce section of FoodLion.
1 12 oz package of dried cranberries (any dried fruit combo would work)
Directions
1. Mix all ingredients together using large bowl. I usually mix it with my hands to be sure it is incorporated well, but I don't crush the fruit or nuts.
2. Line bottom and sides of a 13x9 baking dish with aluminum foil. Spray with cooking spray. Press mixture evenly in to pan.
3. Bake at 325 in the oven for 45 minutes. It will begin to pull from edges and be golden brown on top when they are done.
4. When done, let them cool slightly in the pan for about 30 minutes. Remove them by lifting up on tin foil. Cut in to 24 bars
***Play with your food! Don't like cranberries, try raisins...or both. Use any dried fruit and nut combo. Add mini chocolate chips, add a tablespoon of peanut butter, or a mashed banana. This is really versatile, and a good healthy protein fiber packed breakfast!
Ingredients:
2 1/2 cup quick-cooking oats
1 cup whole wheat flour
1 1/2 cups Grapenuts cereal
1 1/2 teaspoons ground cinnamon
2 eggs
1 cup applesauce
1/2 cup honey
8 tablespoons brown sugar
2 tablespoons Extra Virgin olive oil
1 12 oz package of mixed nuts and seeds (almonds, pumpkin, sunflower, walnut, flax seed any combo) I usually find these pre-packaged in the produce section of FoodLion.
1 12 oz package of dried cranberries (any dried fruit combo would work)
Directions
1. Mix all ingredients together using large bowl. I usually mix it with my hands to be sure it is incorporated well, but I don't crush the fruit or nuts.
2. Line bottom and sides of a 13x9 baking dish with aluminum foil. Spray with cooking spray. Press mixture evenly in to pan.
3. Bake at 325 in the oven for 45 minutes. It will begin to pull from edges and be golden brown on top when they are done.
4. When done, let them cool slightly in the pan for about 30 minutes. Remove them by lifting up on tin foil. Cut in to 24 bars
***Play with your food! Don't like cranberries, try raisins...or both. Use any dried fruit and nut combo. Add mini chocolate chips, add a tablespoon of peanut butter, or a mashed banana. This is really versatile, and a good healthy protein fiber packed breakfast!
Doug's Easiest Beef Pot Roast
This is my Dad's recipe and is best cooked in a ceramic pot. You can cook it in a crock pot or in the oven. I prefer the oven method, but it can be a nice meal you can put on before work in the crock and finish up when you come home.
Ingredients:
A Beef Pot Roast 5-8lbs, whatever is on sale, a cheaper/fattier cut of meat works best
A large can of Cream of Mushroom Soup (Family size 26 oz)
1/2 can (13oz) of water
1 tsp Salt
1/2 tsp Pepper
1/2 tsp garlic powder
1/2 tsp onion powder
8-10 red potatoes (also works with the small red new potatoes)
1. In your crock pot, or ceramic/stone dish (whether its going in the oven or the crock pot) sprinkle salt, pepper, garlic, and onion on both sides of meat, pressing in to its sides.
2. Put entire can of cream of mushroom soup over the meat, and then the 1/2 can of water. It will look watery and gross...its fine, it will cook up wonderfully, don't mess with it! Put the lid on.
3. Step 3 IN THE OVEN, preheat oven to 350, cook for 3 hours. Carefully remove the pot from the oven, take lid off, and add your red potatoes, skin on, and quartered. (If you use the small new potatoes you can leave them whole) Be sure to press the potatoes back in to the gravy. Add another sprinkle of salt and pepper over the potatoes (1/2 tsp salt, 1/4 tsp pepper.) Put the lid on and back in the oven for another hour, or until potatoes are done.
3. STEP 3 IN THE CROCKPOT, set the time on your crockpot to medium, or 6 hours. At 4.5 hours take the lid off and add your red potatoes, skin on, and quartered. (If you use the small new potatoes you can leave them whole) Be sure to press the potatoes back in to the gravy. Add another sprinkle of salt and pepper over the potatoes (1/2 tsp salt, 1/4 tsp pepper.) Put the lid back on and let it continue to cook the additional 1.5 hours.
4. Serve over rice, and with your favorite veggie!
**My husband hates mushrooms, but has no clue I use cream of mushroom soup in this. He loves the gravy that the roast makes with this soup. This is a great comfort food, makes a ton of food, and is good leftover. Give it a try!
Ingredients:
A Beef Pot Roast 5-8lbs, whatever is on sale, a cheaper/fattier cut of meat works best
A large can of Cream of Mushroom Soup (Family size 26 oz)
1/2 can (13oz) of water
1 tsp Salt
1/2 tsp Pepper
1/2 tsp garlic powder
1/2 tsp onion powder
8-10 red potatoes (also works with the small red new potatoes)
1. In your crock pot, or ceramic/stone dish (whether its going in the oven or the crock pot) sprinkle salt, pepper, garlic, and onion on both sides of meat, pressing in to its sides.
2. Put entire can of cream of mushroom soup over the meat, and then the 1/2 can of water. It will look watery and gross...its fine, it will cook up wonderfully, don't mess with it! Put the lid on.
3. Step 3 IN THE OVEN, preheat oven to 350, cook for 3 hours. Carefully remove the pot from the oven, take lid off, and add your red potatoes, skin on, and quartered. (If you use the small new potatoes you can leave them whole) Be sure to press the potatoes back in to the gravy. Add another sprinkle of salt and pepper over the potatoes (1/2 tsp salt, 1/4 tsp pepper.) Put the lid on and back in the oven for another hour, or until potatoes are done.
3. STEP 3 IN THE CROCKPOT, set the time on your crockpot to medium, or 6 hours. At 4.5 hours take the lid off and add your red potatoes, skin on, and quartered. (If you use the small new potatoes you can leave them whole) Be sure to press the potatoes back in to the gravy. Add another sprinkle of salt and pepper over the potatoes (1/2 tsp salt, 1/4 tsp pepper.) Put the lid back on and let it continue to cook the additional 1.5 hours.
4. Serve over rice, and with your favorite veggie!
**My husband hates mushrooms, but has no clue I use cream of mushroom soup in this. He loves the gravy that the roast makes with this soup. This is a great comfort food, makes a ton of food, and is good leftover. Give it a try!
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