Granola

Kristen's Granola Recipe (which is super yummy and really inexpensive)

My adaptations to suit our diet needs:

4 C oatmeal

1/2 C unsweetened coconut

1/2 to 1 C sliced almonds (I honestly just threw them in without measuring)

1/2 to 1 C raw sunflower seeds

ground Flaxeed (maybe 1/4 C?)

1/4 C maple flakes

1/4 C olive oil

1/4 C honey (local)

1 t cinnamon

1 1/2 t vanilla

1 C raisins (optional)

1. In a large bowl, combine oats, coconut, nut, seeds, and flax

2. In a small or medium saucepan, combine sugar, oil, honey, and cinnamon and bring to a boil

3. Remove saucepan from heat and add vanilla

4. Pour coating over oatmeal mix and stir to coat evenly

5. Spread mix in a large, shallow baking pan and bake @ 350 degrees F for 20 mix. I usually stir once or twice during the baking process

6. If using raisins or choc chips, add after baking.

7. Cool completely then store in an airtight container

Chipotle!

If you are like me, you LOOOOOOVE Chipotle but there is not one restaurant anywhere near you. Last week Ethan and I were in Orlando and we were able to enjoy Chipotle's yumminess for the first time since last August. Then I thought, I HAVE to figure out how to do this at home. We came home and had our normal black bean burritos (a pregnancy staple for me over the last few weeks) and they just tasted so bland and boring. Oh Chipotle, my tastebuds crave you. So, I found this website: http://www.chipotlefan.com/index.php?id=recipes. I have been collecting recipes for our burrito combos and we are going to try it out next week when my folks are here (all Chipotle fans). I'll let you know how it goes!

Homemade Spaghetti Sauce

Key: No sugar, No corn syrup. I used Hunts Tomato Paste because it doesn't contain corn syrup.

I got this recipe from SparkRecipes.com

Ingredients

12 oz can tomato paste
12 oz water
1 small onion, chopped
1 tbls garlic, minced
4 tbls dry chopped basil
1 tbls dry oregano
1 beef bouillon cube, crumbled
1/2 tsp black pepper, fresh ground
2 tbsp olive oil

Directions

Heat olive oil over medium high heat in large, heavy frying pan. Saute onion until soft and cooked through. Add garlic and cook until soft. Add herbs, pepper and beef bouillon, and saute until the scent releases. Add tomato paste and water, stir to combine. Heat through. Adjust herbs and spice to taste.

Number of Servings: 6

Recipe submitted by SparkPeople user BASICMOUTH.

Number of Servings: 6

Orange Beef (modified)

This is a recipe I have modified from other recipes and it is now one of Ethan's and my fav dishes.

1.5 lbs beef top sirloin, thinly sliced

1/3 C rice wine vinegar

2 Tbl OJ

1 t of sea salt

1-2 Tbl of soy sauce

2 t (or more) of orange zest

3 Tbl grated fresh ginger

1.5 Tbl minced garlic

Mix ingredients and marinate beef for as long as desired. (I have marinated 30 min or overnight.) Brown in a skillet and serve with rice. We eat it with green beans, but I'm sure tastes great with steamed broccoli.

Strawberry Crush

2 C strawberries

1/2 crushed pineapple (I used 1 C of chunks)

1/2 banana

1/2 water (I used OJ)

1/4 C lemon juice (I just used a squirt)

Squirt of honey (I will omit this next time)

Squirt of flaxeed oil (Opt)

Combine and blend. Sooooo good.

Skillet Bow Tie Lasagna

1 lb ground beef

1 small onion, chopped

1 garlic close, minced

1 can (14.5 oz) diced tomatoes, undrained

1.5 cups water

1 can (6 oz) tom paste

1 Tbl dried parsley flakes

2 t dried oregano

1 t salt

2.5 cups uncooked bow tie pasta

3/4 cup small-curd cottage cheese

1/4 cup grated parmesan cheese

In a large skillet, cook beef, onion, and garlic over med heat until meat is no longer pink; drain.

Add the tomatoes, water, tom paste, parsley, oregano, and salt; mix well.

Stir in pasta; bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes or until pasta is tender, stirring once. Combine cheeses, drop by rounded tbl onto pasta mixture. Cover and cook for 5 minutes.

Yield: 4 servings

Pot Roast

From New Crockery Cooker Cook Book

2 1/2 - 3 lb beef chuck pot roast

1 T cooking oil

1 1/2 C tomato juice

1/4 C wine vinegar

2 t Worcestershire sauce

1 t sugar

1/2 t salt

1/2 t basil

1/2 t thyme

1/4 t pepper

1 clove garlic

6 carrots - 1/2 inch pieces

6 boiling onions (I also add potatoes)

1/4 C quick cooking tapioca or corn starch (I use flour)

Trim fat. Brown roast on all sides in hot oil. In a bowl combine tomato juice, basil, thyme, pepper, and garlic. Place carrots and onions in a crock pot. Sprinkle tapioca/corn starch/flour. Place roast on top of the veggies and pour tomato mixture over the roast.