Ellie's Recipes
I believe somewhere in all of us, there is a bit of a love affair with food... in one form or another. Of course, using fresh, natural ingredients is part of a lifestyle I'd like to promote, but reality knocks in the forms of convenience and costs for me and so with that in mind, I just wanted to share some of my personal favorites in various categories. Take them as you will and be grateful that God has allowed the act of eating to be both nutritious and pleasurable!
BREAKFAST
One of the most enjoyable parts of my day is breakfast... a leisurely breakfast can really set me off on a good start. This often means I make the kids their food, then take a shower and eat my own breakfast alone with my newspaper while they've finished and are playing nearby.
OATMEAL
I almost always prepare oatmeal for breakfast. For the boys I just use 1/3 cup of whole, rolled oats and barely cover it with water... then nuke it for about 45 seconds, jut until it starts making a big bubble. Then, I toss in about 1/4 cup or so of whatever flavor of yogurt I have on hand, usually vanilla. This works great to sweeten the oatmeal in a healthy way and add some protein in too. My kids love it. On my oatmeal I usually just add the tiniest bit of brown sugar and a small handful of dried cranberries, or if I'm out of that, banana slices.
LUNCH/SNACKS
Peanut butter and jelly sandwiches are a staple around here. My world has been opened up once I switched over to natural peanut butter: oh it's so divine! My husband, who grew up on JIF, can't stand anything else now either. Couple that with homemade freezer jam (the recipe is in the pectin box) and some whole wheat bread and lunch is positively delightful!
RICE CAKES
Apple cinnamon flavored are the best... smothered with natural peanut butter
QUESADILLAS
These are best made by speading grated cheddar or jack cheese on one half of a tortilla... sprinkle on some salsa or hot sauce... slather on the refried beans and fold in half. Crisp in a bit of olive oil on each side. If you have avocado and sour cream to top it... ooh-la-la!
Tip: My mom taught me an easy trick if you don't have refried beans handy... just blend up some canned black beans or kidney beans and substitute that!
PEAS AND CARROTS
My youngest son loves to eat frozen peas. Try it out. And I think a lot of people assume baby carrots are more "kid friendly" than big ones. Not so. My oldest toddler loves to eat a whole big carrot with the ends chopped off. I think kids naturally enjoy food that they can hold and carry around.
CLIF BARS
While going for about $1 a pop, these nifty little snacks make great, emergency rations for the car. Not messy, filling, and healthy.
LEMON ZUCCHINI BREAD
This recipe is fabulous. I will never make another zucchini bread as long as I live... this is a great, sweet little treat (perfect with coffee or tea) that includes a dose of vegetables for the kiddies!
1 1/2 Cups shredded zucchini
1/2 cup brown sugar
1/4 cup white sugar
1 egg
(beat all these together in mixing bowl)
1 1/2 cups flour (I use whole wheat flour)
1/2 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
(sift all these together in separate bowl)
1 tsp. ground cinnamon
4 tsp. lemon zest
Preheat oven to 325, grease and dust with flour an 8 x 4 bread loaf pan. Add the cinnamon and zest to the flour mixture, then dump all at once into zucchini mix. Mix just until it's blended, not longer. Pour into pan and bake about 45-50 minutes until center tests done. If you want it sweeter you can make a lemon juice/powdered sugar/milk glaze but it's plenty good as is!
SUPPER
Chicken Enchiladas
The keys to making these creamy and delicious are the sour cream and the pepper jack cheese... everything else is negotiable.
Boil 3-5 (depending on family size) chicken breasts for 25 minutes. Remove and rip or shred into pieces.
Throw in a cup to a container of sour cream
A 16 oz. jar of your favorite salsa; (I like fresh pico de gallo best)
A can or two of diced chiles
A half can or so of green enchilada sauce if you like 'em juicy
A cup or three of Pepper Jack cheese (If you don't have the Tillamook brand in your area... I truly grieve for you).
Roll up in tortillas (I use whole wheat ones for these). Cover with green enchilada sauce. Sprinkly with cheddar or regular jack cheese. Olives. Bake at 375 for a half hour or so, depending if you like them mushy or slightly crispy edged. Best served with avocado!
Taco Soup
This is a great dish when you are at a loss for what to make... most items are on hand in your cupboard. I've gotten nothing but rave reviews on this easy, easy dish. Topped with a dollop of sour cream or avocado if you please!
1 lb. ground beef
1 drained and rinsed (lowers sodium content) can each of corn, kidney beans, black beans
1 can of diced tomatos (Italian seasoning)
1 15 oz (or two 8 oz) can of tomato sauce
Taco seasoning
Brown beef, drain fat; add enough seasoning that is normal for tacos: set aside. Add everything else together in large saucepan; bring to a boil; remove from heat and add meat. Serve this over crunched up tortilla chips and topped with shredded cheddar cheese. You can add water if you need to make the recipe stretch.
Hamburger Pie (courtesy of Stephanie Mitchell)
10 potatoes
1 lb ground beef
1 onion
2-3 garlic cloves; finely chopped
1 can tomato soup
1 can UNdrained string beans
cheese
Sauté onion while browning hamburger. Throw in garlic and any other Italian seasonings you like. Add tomato soup and beans. Put mashed potatos in a ring on the outside of large pan, on top of this gravy. Top with cheddar and let it melt...
Crab Spaghetti (courtesy of "AgnusDeiHmschl")
16 oz. Spaghetti
1 can cream of mushroom
1 cup milk
3 Tbs. butter
8 oz. grated cheddar
1 lb. crab (imitation is fine)
1/4 cup of sherry (or milk)
seasoned to taste with black pepper, garlic, Laury's salt, Worchestshire...)
Cook spaghetti and drain. In separate pan heat soup, add milk, sherry, woozy, butter and 3/4 cup cheese to make sauce. When creamy, add shredded crab and mix. Pour sauce and mix over noodles in a 13 x 9 dish. Sprinkle remaining cheese on top. Bake for 20 minutes at 350.
Easy Salmon
I think a lot of people can get overwhelmed with how to cook fish. Salmon is one of the easy ones. I have yet to find a better tasting or simple salmon than this. Simply buy the cheapest bottle of Italian dressing at the store and let a large salmon fillet soak in it for a couple hours before baking on 350 for about 25-30 minutes. It's incredibly moist and delicious and lacks that really "fishy" taste some people are reluctant to try. Serve with rice or mashed potatoes plus a salad and you have a lovely meal that even picky eaters will enjoy.
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