Honey Balsamic Carrots

I could eat these all day.  I want to go make a batch right now!

http://budgetbytes.blogspot.com/2012/02/honey-balsamic-carrots-239-recipe-060.html

Crock Pot Refried Beans

I made these with black beans and they were really tasty!

http://www.sixsistersstuff.com/2011/07/slow-cooker-refried-beans-without-refry.html

Spanish Rice

This was tasty!
Spanish Rice

From: Food Brings Families Together

2 cups uncooked rice

1 onion, chopped

1 T. garlic, minced

2 T. olive oil

1-15 oz. can diced tomatoes (I prefer petite diced for this)

3 heaping tsp. chili powder

3 heaping tsp. chicken bouillon

2 1/2 cups water



Heat oil in a large pot. Add the rice, onion, and garlic and sauté for 5 minutes. Then add all the rest of the ingredients and bring to a boil. Stir, reduce heat to low, cover and simmer for 25-30 minutes. Serve with burritos or any other Mexican dish!!

B-A-N-A-N-A-S

I haven't tried this yet, but I saw it on yahoo recipes and i'm really excited to try them!

Banana Salsa
Make a quick salsa with 2 diced peeled bananas, 2 tablespoons minced red onion, 1 tablespoon mincedcilantro, 1 teaspoon minced serrano or jalepeno pepper, juice of 1 lime, and brown sugar and salt to taste. Use it to top fish or tacos... ect...

Broiled Bananas

Slice 1 peeled banana in half lengthwise. Put banana pieces, cut sides up, on a rimmed baking sheet. Sprinkle the banana pieces with 1 teaspoon brown sugar, and broil on high until the sugar bubbles and the bananas brown (about 2–3 minutes). After broiling, sprinkle with cinnamon—or drizzle with 1 teaspoon rumfor an extra-special treat.

Cuban Style Black Beans

Cuban Style Back Beans

This was really good just served in a bowl with rice and your favorite toppings!

Sweet Potato cornbread

Sweet Potato Cornbread

3 large organic free-range eggs

1/2 cup extra light olive oil or vegetable oil

3/4 cup sweet potato puree (We have used as much as 2 cups. You can use this brand, but we ususally end up cooking and mashing our own.)

3/4 cup organic light brown sugar, packed

1 teaspoon bourbon vanilla extract

1 cup Bob's Red Mill gluten-free stone ground cornmeal

1 cup Pamela's Ultimate Baking Mix

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1 teaspoon Pumpkin Pie Spice blend

Sea salt, to taste

Preheat the oven to 350 degrees F. Grease the bottom of a 8-inch cake pan and dust it with cornmeal.

In a large mixing bowl, whisk the eggs until foamy; add the oil; whisk again to combine. Add in the sweet potato puree and mix well. Add the light brown sugar, and bourbon vanilla extract, and mix to combine.

In a separate mixing bowl whisk together the dry ingredients: cornmeal, gluten-free flour mix, baking powder, cinnamon, Pumpkin Pie Spice blend, and sea salt.

Using a rubber spatula or wooden spoon, add the dry ingredients into the wet; and stir by hand just enough to make a smooth batter. Pour the batter into the prepared cake pan.

Bake on a center rack in the preheated oven for about 45 minutes or so, until the cornbread is firm to the touch and golden. Check with a wooden pick, if necessary; if it emerges clean, the cornbread is done. Serve slightly warm with a dab of your favorite butter or buttery spread. (We personally love honey on top, that is if we're not dipping it in the chili.)

Another salad

Dressing-

Garlic clove

3/4 teaspoon of salt

1/2 teaspoon of freshly ground black pepper

3 tablespoons of olive oil

5 tablespoons of canola oil

4 tablespoons of red wine vinegar

Smash the garlic clove with the back of your knife, remove skin and toss it into a bowl. Add salt and pepper. Measure out and pour in the oils and finally add the vinegar. With a small whisk or a fork, whisk the dressing together until it seems to be mixed well and then set aside. The layers will separate, but just give it a quick whisk again before you pour it over the salad.

Salad -

1 head of red leaf lettuce, torn apart, washed.

1/2 a white onion, sliced

1/2 to a whole avocado, pitted, cubed and scooped out

cherry tomatoes

All of these ingredients (plus whatever else you like) go into a big salad bowl. Toss well, and serve immediately. Any leftover dressing can be covered in plastic wrap and kept in the refrigerator for a few days.

Fresh corn salad

I'm dreaming of summer... Can't wait to try this. It just doesn't seem right to use canned or frozen corn.

5 ears corn, shucked
1/2 cup diced red onion
3 Tbsp cider vinegar
3 Tbsp olive oil
1/2 tsp kosher salt
1/2 tsp ground pepper
Handful of chopped fresh basil

Put a large pot of water on to boil. Boil corn cobs for 3 minutes. Remove cobs from pot and set on a towel to cool. Once cooled, cut kernels off the cob and put into a medium bowl. Add red onion, vinegar, olive oil, salt and pepper. Mix well to combine. Sprinkle on fresh basil.

Yields 4 servings.

Edamame Hummus

1 lb frozen shelled edamame, about 3 cups
1/3 cup water
1/2 cup tahini paste
1 lemon, zested and juiced
3 garlic cloves, peeled and smashed
2 tsp salt
1/2 tsp ground cumin
4 Tbsp extra-virgin olive oil
A small handful of chopped fresh parsley

In a medium pot of water set on high, boil the edamame. Cook until tender, about 5 minutes. Drain into a colander and run under cold water until no longer hot and drain.

Pour edamame in the bowl of a food processor (or blender). Add the water, tahini, lemon juice and zest, garlic, salt, cumin, and olive oil. Process until smooth. If it appears thick, add a little more water while the machine is on.

Transfer hummus to a shallow dish. Drizzle on a small amount of olive oil and sprinkle with fresh parsley. Serve with vegetables

Avacado and cilantro deviled eggs

6 hard-boiled eggs, peeled
1 avocado
1/2 tsp lime juice
1 Tbsp finely minced red onion
1 Tbsp finely chopped cilantro
A few dashes of Tabasco sauce
A few grinds of pepper
1/2 tsp sea salt

Cut eggs in half lengthwise. Carefully scoop out the yolks and put into a medium bowl. Put egg halves on to a platter and put into the fridge.

With a fork, crumble up the egg yolks. Cut avocado in half and remove the pit. Scoop out the avocado flesh and add it to the egg yolks. With a spoon, mix well, until the yolks and avocado are creamy. Add lime juice and mix well. Add red onion, cilantro, Tabasco, pepper and salt. Mix well to combine.

Remove egg halves from the fridge. Using a small cookie scoop, scoop avocado yolk mixture into the egg halves. Garnish with a single cilantro leaf. Serve immediately, or before the avocado browns.

Poppyseed fruit salad

2 Cups Cantaloupe, chopped

1 Cup strawberries, chopped

1 Cup blueberries

2 kiwis chopped and peeled

1 banana chopped

Dressing:

1 C. honeydew melon

2 Tbs freshly squeezed lime juice

2 Tbs honey

2 Tbs poppyseeds

Dash of cinnamon

*take dressing ingredients and blend until smooth

Toss dressing with fruit

1/4 cup black bean refried beans, fat free
1/4 cup plain yogurt, fat free or plain greek yogurt, fat free
1/4 cup favorite salsa

Just mix it all together and eat it with some fresh veggies.

Makes one serving at 90 calories for the whole darn thing. Add a few more calories for the veggies.

mashed Potatoes

Healthy Mashed Potatoes

There are some meals that just need a side of mashed potatoes to feel complete. Try to this recipe if you're in the mood for mashed potatoes but don't want to ruin your diet.

Healthy Mashed Potatoes

Directions:

Boil: 2 pounds red potatoes

Once potatoes are soft drain, and mash in a pot.

Once mashed add the following:

8-10 ounces plain low-fat yogurt

1/4 cup skim/soy milk (More or less depending on what you prefer. I actually made this recipe once without any milk and it turned out fine! )

Salt and Pepper

Spice it up with your choice of the following:

- Green onions

- 1/2 to 1 teaspoon curry powder

- A dash of paprika

- Garlic Salt

- Dill

- Cayenne Pepper

..whatever else you'd like!

If you don't want to mash your potatoes you can slice them into wedges, drizzle them in olive oil, sprinkle with Italian seasoning (Typically a mix of: basil, oregano, rosemary, thyme pepper, salt) and stick them in an 400 degree oven for about 30 minutes.

Broccoli sunflower salad

3-4 heads of broccoli

1 bunch of cauliflower

3/4 C. green onions

1 C. salted sunflower seeds

1 lb. bacon fried crisp

2-3 C. red grapes (i added a little more)

SAUCE:

3/4 C. Light mayo, 1/4 C. sugar, 1/3 C. seasoned rice vinegar

add sauce, bacon & sunflower seeds right before serving.

Cowboy Caviar

• I would double this recipe for family gatherings, it goes fast!
  cilantro
  1 (11 ounce) can corn, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 2 firm-ripe avocados, finely chopped
• 1 large tomato, seeded and diced
• 1 bunch green onion, thinly sliced
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 garlic clove, minced
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon cumin
• tortilla chips
• 
  
• Directions

1. 1

   Combine all ingredients (except chips) and toss together gently.

2. 2

   Serve room temperature with tortilla chips.

Sweet potato chips

Sweet potatoes

olive oil cooking spray

salt

cinnamon

Slice potato thinly with or with out skin. Place on pan sprayed with cooking spray. Add salt and cinnamon.

Spray top of potato with cooking spray. Broil on low for 8-10 min or until edges are darkened

Sauteed Zucchini

Ingredients

• 2 tablespoons olive oil
• 2 large zucchini, thinly sliced in rounds
• 2 garlic cloves, chopped
• Salt and pepper, to taste
• 1/4 cup chopped parsley or basil
• 1 tablespoon chopped cilantro
• 
  

Directions

In a 12-inch skillet, heat the oil on low. Slowly saute the zucchini and garlic, with a little salt, until golden and slightly caramelized, about 20 minutes. Season with salt and pepper. Mix in parsley or basil and cilantro.

Guacamole

2 avocados

1 tomato

cilantro

juice from 1/2 lime

and a tiny bit of salt.

enough for 3-4