Some Recipes

Peanut Butter Cookies:
1 Cup apple sauce (instead of butter)
1 1/2 Cups honey (I use xylitol because I can't eat honey)
abt 2 1/2 Cups Adam's peanut butter (I like a mix of creamy and crunchy)
2 eggs
1 tsp vanilla
2 1/2 Cups whole wheat flour
abt 1 Cup oats
1 tsp baking soda (I like Rumford's brand)
1/2 tsp salt

Preheat oven to 350. Mix first 3 ingredients well. Add eggs and vanilla. Add the rest of the ingredients until combined. Spoon dough onto cookie sheet and press with a fork. Bake for abt 15 minutes or until light brown.

Zucchini Casserole:
abt 4 homemade bread slices
3 zucchini
some mushrooms
1 onion
any other veggies that sound good
2 cloves minced garlic
1/2 Cup cooked beans of choice
Jar of pasta sauce
mozzarella cheese
parmesan cheese
italian seasoning
garlic salt

Preheat oven to 350.
Butter one side of each slice of bread and place buttered side down in a casserole dish until the bottom is covered. Sprinkle mozzerella over the bread.
Saute onion, garlic, and zucchini until mostly cooked.
Mix veggies with pasta sauce, beans, and seasonings. Pour into the casserol dish.
sprinkle with parmesan cheese and bake until bubbly (abt 30 min)

Tuna Casserole:
13 oz whole wheat pasta (cooked)
1/2 Cup cooked navy beans
1/3 Cup cooked grain of choice
2 Tablespoons butter
1 chopped onion
1 Cup sliced celery
1 chopped red bell pepper (or vegetable of choice)
4-5 Tablespoons whole wheat flour
1-2 Tablespoons seasoned salt or garlic salt
1/4 teaspoon white pepper (regular pepper will work)
3 Cups lowfat milk
2 cans tuna
3/4 Cup Parmesan cheese
sage
marjoram
dill

Preheat oven to 375. Spray casserole dish with oil.
Using a large saucepan, saute veggies in butter until mostly cooked. Add flour, salt and white pepper. Gradually stir in milk. Cook and stir until thickened.
Add pasta, beans, grains, tuna, sage, marjoram, and 1/4 Cup parmesan cheese and mix.
Pour into casserole dish and sprinkle with dill and remaining cheese. Bake for about 25 - 30 minutes.

Tuna Salad:
2 cans tuna
1/4 Cup cooked amaranth
1 green onion chopped
1 small celery stalk chopped
2 Tablespoons lemon juice
1/3 Cup lowfat Mayo
3 Tablespoons sweet pickle relish (I usually add some xylitol instead because the relish is too sweet for me)
1/2 teaspoon lemon pepper
seasoned salt
1/4 teaspoon mustard powder
tobasco sauce (optional)

Mix all ingredients and eat with whole wheat bread, lettuce, and tomato. This tuna salad tastes even better after it has sat in the fridge for a day. It's the best recipe I've ever tried!

Southwest Black Bean Soup:
abt 1 Cup natural chicken cooked and chopped
1 Cup brown rice uncooked
1 can diced tomatoes w/ green chiles undrained
1 can crushed tomatoes undrained
2 cans Swanson's chicken broth
3 cans black beans undrained
2 Tablespoons butter
2 bell peppers
1 onion
1 Tablespoon lemon juice
Seasoned salt (I like garlic salt)
Southwest seasoning if you have it
Bay leaf
Tarragon
Oregano
Pinch of cinnamon

This can be either a crock pot soup or stove top. Saute all veggies in butter until partially cooked. Add all the rest of the ingredients and bring to a boil. Cover and simmer until rice is done, about an hour. If using a crock pot, don't worry about bringing it to a boil :) It's good served with cheese on top.

Mexican Lime Soup:
2 Tablespoons olive oil
6 garlic cloves minced
abt 1 Cup chicken
3 Cups brown rice or quinoa or a blend
1 1/2 teaspoons oregano
9 Cups Swanson's chicken broth
1/3 Cup lime juice
3 chopped green onions (the green and white parts)
1 can diced tomatoes
2 Tablespoons seasoned salt

If using a crock pot, add all ingredients including the raw chicken and let cook for some hours. If cooking on the stove, then add all ingredients and bring to a boil. Cover and simmer for about an hour.
When soup is done, crush tortilla chips into soup. Top soup with fresh chopped avacados, tomatoes, green onions, and cilantro.



I will post more recipes as I think of them.