Cabbage Noodle Salad

1/2 Cabbage, sliced

1 packet asian flavoured 2 min Noodles, crushed

 

70g packet Sliced almonds

2T Sesame seeds

Fry in oil until lightly toasted

 

Put all above ingredients in bowl

 

Dressing: Mix and pour over salad

2T Oil

2T sugar

2T White vinegar

Flavour packet from noodle

Thanks to my sister-in-law!

Cornbread Chicken Pot Pie

 

Filling:

• 1 Tbsp. olive oil
• 1 Tbsp. unsalted butter
• 1 medium Onion , chopped
• 1/4 cup flour
• 2 cups chicken stock
• 2 cups chopped Roasted Chicken
• 1/2 cup frozen sweet petite peas
• 1 potato , diced and boiled
• 1 1/2 cup chopped, cooked carrots
• 1/2 tsp. salt
• Cracked pepper
• Dash of Tabasco® sauce

Crust:

• 3/4 cup white or yellow cornmeal
• 3/4 cup flour
• 1 Tbsp. baking powder
• 1 1/2 Tbsp. sugar
• 1/2 tsp. salt
• 3/4 cup milk
• 1 large egg
• 2 Tbsp. canola oil

To make filling: Preheat the oven to 400°. Spray a 2-quart casserole with cooking spray. In a large sauce pan, heat olive oil and unsalted butter together. Add onion and sauté until tender, about 4 or 5 minutes. Add in flour until blended. Slowly stir in 2 cups of heated chicken stock, whisking well. Cook mixture over medium heat until thickened and bubbly, about 4 minutes. Stir in chicken, peas, potato, carrots, salt, pepper and Tabasco®. Pour into a 2-quart ovenproof casserole dish coated with cooking spray and spread mixture evenly. 

To make crust: In a bowl, stir cornmeal, flour, baking powder, sugar and salt. Stir milk, egg and canola oil until well combined. Stir wet ingredients into dry ingredients. Spoon the batter evenly on the filling. Bake until the top is golden brown, about 22 to 25 minutes.

Lauren's Ambrosia

From my sister-in-law...  What a great last minute desert/salad to throw together.

Mix equal parts fruit yoghurt and whipped cream.

Add marshmallows, grapes, berries, chopped banana, whatever you have on hand...

Grate chocolate over the top.

Cilantro Rice with Black Beans

I love this easy recipe from the 'Mama Manifesto' blog (see 'Blogs I stalk')

2 cups cooked brown rice
1 can corn
1 can organic black beans
2 tbsp lime juice
1 bunch chopped cilantro (or four cubes Trader Jo's frozen)
salt to taste

That's pretty much it! Cook the rice, add the other ingredients, heat and serve! It's a one pot meal with whole grains, protein, and very little prep required.

Variation - omit rice, scoop ingredients onto a tostada, top with shredded cheese and melt in the oven for a yummy, crunchy pizza

Grandma's Cottage Cheese Rolls

2 pkgs active dry yeast

1/2 C warm water

2 C warmed cottage cheese

4 1/4 cups sifted flour (you could do part whole wheat)

2 tsp salt

1/2 tsp baking soda

2 slightly beaten eggs

1/4 C sugar

1.  Dissolve yeast in water

2.  Mix together cottage cheese, sugar, salt, baking soda, and eggs in bowl.  Add yeast water

3.  Gradually add flour, mixing well after each addition

4.  Put dough in to greased bowl and let rise in warm place for a couple of hours until dough doubles in size

5.  Punch down dough and place on slightly floured surface

6.  Cut dough into pieces with large knife (the goal is to not do a lot of kneading after dough has risen)

7.  Place rolls in cake or pie pan, bake at 30 degrees for 15 mins

My girlfriend Heather made these rolls with her daughters and they had a blast.  Plus they are super yummy, and a good way to get your kids their cottage cheese fix?!

Sweet Potato Souffle

Just in time for Thanksgiving this week...  this is SO delicious!

3 lbs sweet potatoes peeled and cubed **

2 large eggs

3/4 cup firmly packed brown sugar divided

1/2 cup butter

1 tsp. salt

1 tsp. ground cinnamon

up to 1/2 cup orange juice

1 cup pecan halves

Preheat oven to 375 degrees.  In large saucepan, bring potatoes to a boil.  Cover and simmer for 15-20 minutes or until potatoes are soft and then drain.  In a large bowl, beat potatoes with electric mixer until smooth.  Beat in the eggs, 1/4 up of the brown sugar, 1/4 cup of butter, the salt and cinnamon.  Starting with 1/4 cup, beat in just enough OJ to make the mixture moist & fluffy.  Scrape mixture into souffle dish and smooth surface.  Arrange pecans over top.  Sprinkle with remaining 1/2 cup brown sugar and drizzle remaining 1/4 cup melted butter over top.  Bake for 25-30 minutes.  Makes 10 servings.

** Hint:  You can also cut small sweet potatoes in half, and boil with the skins on - they will fall off when boiled.

Tamale Pie

• 1 lb ground beef or turkey (browned then drain off grease)
  
• 1 can creamed style corn
  
• 2 cups grated cheddar cheese
  
• 1 package of 6 XLNT brand Tamales (found at Albertsons in deli section)...  or you can substitute your favorite tamales
  
• Chopped black olives (optional)
  

Mix all ingredients together except about 1/2 cup cheese.  Put into a 2 qt. casserole dish.  Spread remaining cheese on top.  Bake at 350 degrees for 40 minutes.  Serve with tortilla chips.

Serves 4-6 people.  

Open-Faced Turkey Burgers

• 6 slices whole wheat bread
  
• 1 package lean ground turkey
  
• 1/2 C sour cream
  
• 4 Tbs. mango chutney
  
• 2 Tbs spicy mustard
  
• 1 Tbs chili powder
  

Lettuce & tomatoes for garnish

Toast 4 slices of bread for bun bottoms (these are served open face... how healthy!).  Mix 1 tbs mango cutney and 1 tbs mustard for garnish.  Combine all other ingredients (2 remaining slices of bread torn into small pieces).  Form patties.  Cook in frying pan over medium heat until cooked through.  Serve on toast with sauce (above) and lettuce/tomatoes.  

Fish Tacos

Trader Joe's* Fish Tacos

• Hand Made Corn Tortillas
  
• Cilantro Roasted Pecan Dip
  
• Lightly Breaded Cod Sticks (blue box)
  
• Shredded Cabbage (in a bag)
  
• Shredded cheese (optional)
  

*All ingredients found at your local Trader Joe's.  

Bake the Cod Sticks according to directions on box.  Warm the tortillas.  Spread dip on tortilla. Add fish sticks.  Top with cabbage and cheese.  Serve with lime wedges.