Chimichanga Beef

Ingredients:

beef roast (5 lb.)
3 onions
1 small can diced green chilis

1 28-oz. jar green salsa (or any kind that you want)

1 tsp. cumin (I like to add more)

1/4 c. flour

Cook roast at 200 degrees for 12 hours with lid on and nothing added.

Shred, save the juices.

Cook 3 onions, chopped, and 1 can diced green chilis until soft.

Combine shredded beef, salsa, cumin, flour, meat juices, and onion mixture. (You can do all of the steps in the same big pot.)

Cook until it thickens.

Put inside tortillas with shredded cheese. (The tortillas can be dipped in hot oil for 20 seconds on both sides, or they can just be plain.)

Bake at 350 about 20 minutes or until crisp on edges.

Serve with shredded lettuce, chopped tomatoes, sour cream, guacamole, or anything mexican.

(submitted by Janis Hansen)

Basic Mexican Rice

Ingredients:

• 2 Tablespoons Canola Oil
• ½ whole Large Onion, Chopped
• 3 cloves Garlic, Minced
• 2 cups Long Grain Rice
• 1 can Rotel (10 Ounce)
• 1 can Whole Tomatoes (14.5 Ounce)
• 2 cups Low Sodium Chicken Broth (more If Needed)
• 1 teaspoon Cumin (more To Taste)
• 1 teaspoon Kosher Salt
• Fresh Cilantro, Chopped

Directions:

Heat oil in a large skillet. Add onions and garlic, then cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.

Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.

***I use brown rice and double or quadruple the water - I keep adding water occasionally until it's done. Also, I sometimes just use the plain tomatoes rather than the Ro-tel to have it less spicy depending on who is going to eat it.

submitted by Janis Hansen, from thepioneerwoman.com

Refried Beans without the Refry

Ingredients:

1 onion, peeled and halved

3 cups dry pinto beans, rinsed

1/2 fresh jalapeno pepper, seeded and

chopped

2 tablespoons minced garlic

5 teaspoons salt

1 3/4 teaspoons fresh ground black

pepper

1/8 teaspoon ground cumin, optional

9 cups water

Directions:

1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

submitted by Janis Hansen, from allrecipes.com

Pecan Tarts

Ingredients:

Shells:
4 cubes margarine
4 T. oil
2 T. water
2 8-oz. cream cheese
6 cups flour

Filling:
4 T. melted butter
4 eggs, beaten
3 c. brown sugar
1 t. salt
4 t. vanilla
3 c. pecans, chopped

Directions:
Mix shell ingredients together and roll into small balls. Press balls into mini-muffin pans and hollow out shells with fingers. Be careful not to leave the bottom too thin and to make sure the dough rises all the way to the top of the pan. This will avoid filling getting out. This dough makes about 9 dozen little tarts. Mix the filling ingredients well. Spoon into shells to make 3/4 full. Clean up the filling that drips on the pan to make for easier clean up. Bake at 325 degrees for 25 minutes. (The trick is to make the filling and shells come out even.) You can also half this recipe to make about 50. If anyone wants to borrow mini muffin pans to make these, I have some and would be happy to lend them out.

Submitted by Janis Hansen

Chicken Enchilada Soup

Ingredients:

• 1 pound skinless, boneless chicken breast halves
• 1 tablespoon vegetable oil
• 1/2 cup diced onion
• 1 clove garlic, minced
• 1 quart chicken broth
• 1 cup masa harina or 8-10 corn tortillas
  
• 3 cups water, divided
• 1 cup enchilada sauce
• 2 cups shredded Cheddar cheese
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin

Directions:

1. In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.
2. Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
3. If using masa harina: In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
4. If using corn tortillas: Add tortillas, water, enchilada sauce, cheddar, salt, chili powder, and cumin. Bring to a boil. The corn tortillas will dissolve and give texture to the soup. Can add more broth to thin it out if needed.
   
5. Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.

(submitted by Janis Hansen, adapted from allrecipes.com)

Potato Soup

Ingredients:

• 3 bacon strips, diced or 2 T. olive oil
  
• 1 small onion, chopped
• 1 clove garlic, minced
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1/4 teaspoon pepper
• 3 cups chicken broth
• 4-5 potatoes, peeled and cubed
  
• 1 cup half-and-half cream or milk
  
• 1/2 teaspoon hot pepper sauce, optional
  
• Shredded Cheddar cheese
• Minced fresh parsley, optional
• Green onions, chopped, optional

Directions:
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. If not using bacon, just warm olive oil. Saute onion and garlic in the drippings or olive oil until tender. Stir in flour, salt, basil and pepper; mix well.

In another pot, bring broth to a boil and cook potatoes (and any other vegetables you want) until tender.

Gradually add broth and potatoes to onion mixture. Bring to boil; boil and stir for 2 minutes. Add cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese, parsley, and green onions.

Oatmeal Cookie Granola

Ingredients:

8 c. oats
1/2 c. ground flaxseed
1 c. sucanat OR brown sugar
1/2 t. nutmeg
1/2 t. salt
1 t. cinnamon
8 T. coconut oil
2/3 c. honey
1 t. vanilla
1/8 t. butter flavor, optional
raisins, optional

Directions:

Preheat oven to 300. Combine dry ingredients. Melt coconut oil, honey, and vanilla together. Pour over dry ingredients. Mix up thoroughly to coat well. Place on 2 greased cookie sheets and bake for 20 minutes or so stirring once. When finished let it cool then add raisins if desired and put into container of choice.

(submitted by Janis Hansen from simplehealthytasty.blogspot.com)

Thai Pasta

Ingredients:

1 c. green onions, chopped
1 c. grated carrots (I usually add lots more and whatever other veggies I want)
1/2 c. peanut butter
2/3 c. soy sauce
2/3 c. olive oil
4 T. chili oil or powder OR 1/2-1 T. chili paste (red rooster chinese bottle)
1 T. sesame oil
6 T. honey
2 lbs. noodles
mandarin oranges, optional
shrimp, chicken, pork, beef, optional

Directions:

Cook noodles. Toss with onions and carrots. Whisk all other ingredients together. Mix sauce with pasta. Chill. Even better the next day.

(submitted by Janis Hansen)

Best Yet Whole Wheat Bread

(yields 2 loaves)

Ingredients:
1/3 Cup honey
1/3 Cup extra virgin olive oil
2 1/2 Cup Warm Water
1 1/2 Tablespoons Yeast
1 Tablespoon Real Salt
6-7 Cups Fresh Ground Whole Wheat Flour (I used hard white wheat)
1 1/2 Tablespoons Vital Wheat Gluten

Directions:
Combine the warm water, yeast, and 2 Cups of fresh whole wheat flour in a large mixing bowl. Allow to sponge for 15 minutes. Add the honey, oil, Vital Wheat Gluten, salt and 4-5 Cups additional flour until the dough begins to clean the sides of the mixing bowl. Do not allow the dough to get too stiff (too dry). Dough should be smooth and elastic. It is a common mistake for the beginning bakers to add too much flour.
Knead the bread by hand 7-10 minutes or until it is very smooth, elastic, and small bubbles or blisters appear beneath the surface of the dough. If you are kneading by hand, be sure to add the minimum amount of flour to keep the dough soft and pliable by using a tsp of oil on your hands and kneading surface.
Form the dough into 2 loaves and put in greased loaf pans or 5-6 loaves balls if making bread bowls and place on cookie sheet. Allow to rise in a slightly warmed oven or other warm place until doubled in size (about 30-60 minutes).
Bake loaves for 25-30 minutes in a 350 degree oven. Bread is cooked through when it sounds hollow when tapped on the bottom, and when the top and sides are a golden brown color.
This Bread Recipe is VERSATILE! Use it to make cinnamon rolls, pizza, bread sticks, and more.
(submitted by Janis Hansen from simplehealthytasty.blogspot.com)

Strawberry Freezer Jam (sweetened with agave nectar)

Ingredients:

4 c. crushed strawberries
1 1/2 c. agave nectar (can be found at Walmart or Whole Foods, probably other places, too)
1 pkg. pectin, low or no sugar kind
3/4 c. water

Directions:

Combine strawberries and agave in a bowl. Combine pectin and water in a small saucepan. Bring to a boil. Boil 1 minute, stirring constantly. Add pectin to fruit mixture; stir 3 minutes. Ladle jam into can or freezer jars, leaving 1/4-inch head space. Put lids on. Let stand at room temperature until set (24 hours). Label and freeze. Yield: about 7 half-pints

(submitted by Janis Hansen, from simplehealthytasty.blogspot.com)

Blackberry Jam (sweetened with honey)

Ingredients:

8 c. blackberries, cooked and smashed
4 c. honey
1/4 c. pectin

Directions:

Bring to a full-rolling boil (it won't stir down) and boil for 4 minutes. Pour into hot sterilized jars and seal.

(submitted by Janis Hansen, from Ann Cue's recipe book Cooking for Consciousness)

Cafe Rio Pork Salad

Ingredients:
pork tenderloin, 1-2 lbs. (I bought mine at walmart)
1 c. brown sugar
2 c. fresh salsa

1 pkg. Hidden Valley Ranch Dressing (dry mix)
1 c. buttermilk
1/3-1/2 bunch of cilantro, chopped
1/2-1 small jalapeno (remove seed) or equivalent of jarred jalapenos
1 c. mayo (I only had 1/2 c. and it worked out fine)
1 t. lime juice
1-2 tomatillos (remove outer papery skin)
1 garlic clove

Directions: Mix sugar and salsa, pour over pork. Cook in crock pot for 8 hrs. on low. When done shred with two forks and return to juice in crock pot and allow liquid to absorb. Add water as needed and if needed to keep it juicy. For the dressing, put all ingredients in blender. Serve pork on a bed of romaine lettuce and add dressing.

(Submitted by Janis Hansen, from your homebasedmom.com)

Hula Pizza

Ingredients:
one whole wheat tortilla
BBQ sauce
mozzarella cheese
canned pineapple
cilantro

Directions:
Put a tortilla (I used whole wheat) on a baking sheet. Bake at 400 degrees for 2-4 minutes per side so that the tortilla is crisp (I did 2 minutes each). Pop the air bubbles in the tortilla if any form while baking.

After baking take it out of the oven. Top with: 2 T. bbq sauce, about 3 T. cheese (I just sprinkled some on), 3 T. drained canned pineapple (you can chop it up or I used the crushed), 1 1/2 t. finely chopped cilantro.

Bake 2-4 minutes longer or until cheese is melted.

You could also add chicken to this and make it a complete meal or whatever other toppings you have on hand. 212 Calories per pizza.

(Submitted by Janis Hansen, via The Biggest Loser cookbook)

Grapefruit Slush (no star rating provided)

Ingredients:
5 grapefruits--sectioned
1/2 cup lemon juice
1 can crushed pineapple
1 cup orange juice
2 cans mandarin oranges
1/3 cup lime juiceSimple syrup: 3 cups sugar dissolved in 3 cups waterMarachino cherries (if you want)

Directions:
Dump in all ingredients and freeze. Makes two 9X13 size slushes. Take out of freezer about 1 hour before serving so it gets slushy. Get Fresca to pour on it.
Variation: You can freeze any fruit juice in a pan and then pour fresca or sprite over it. One good one is a can of orange juice and a can of fruit juice.

(Submitted by Janis Hansen)

Spicy Queso Dip (1 1/2 star)

Ingredients:
1 large box Velveeta cheese
1 large onion diced finely and sautéed in 2-3 TBS butter
2 small cans chopped or crushed tomatoes
1-2 cans chopped green chilies (not Jalapenos)

Directions:
Saute onion in butter. Put in large glass bowl or microwave safe bowl. Add 2 cans tomatoes and 1 can finely chopped chilies to bowl and mix. Add cubed Velveeta cheese and heat in microwave. Stop to stir every 2 minutes. Should take about 10 minutes to melt cheese. Enjoy.

(Submitted by Janis Hansen)

GFD – Grandpa’s Famous Dip (1 star)

You will need:
1 package cream cheese
2/3 carton cottage cheese (not too moist)
1 carton sour cream
¼ cup finely diced onion
2 Tbsp Miracle Whip

Potato Chips

Directions:
Cut up cream cheese into ½ to 1 inch cubes. Combine with cottage cheese in a blender. Blend on high level grind or whip setting until fairly smooth. DO NOT LIQUIFY. Add other ingredients. Blend until fairly smooth. Chill. Serve cold. Leave in blender vessel for chilling. May hand stir in green onion or chives for added flavor/appearance.

(submitted by Janis Hansen)