Balsamic Chicken Pasta

12 oz. whole wheat penne pasta (or pasta of your choice)
1/2 cup olive oil
1/2 cup balsamic vinegar
1 1/2 cups tomatoes, diced (if no fresh are available, you can use canned)
1 cup yellow bell pepper, diced
1/2 cup scallions, minced
3 cups chicken meat, cooked and cubed (can also use canned chicken)
1/4 cup fresh basil, chopped (I usually use a tablespoon or so of dried)
4 oz. feta cheese, crumbled
1/4 c. parmesan cheese, grated
salt and pepper to taste

Cook pasta.  Drain and place hot pasta in a large bowl.  Pour olive oil and balsamic vinegar over pasta.  Add remaining ingredients and toss well.  This dish can be served either chilled or hot.  If serving it hot, I usually sauté the bell pepper until it is tender, then throw everything into a large sauté pan to heat it all up.  This is a delicious, healthy, Mediterranean-style dish.   

No-bake cheesecake

Crust:
1 1/2 cup graham cracker crumbs
2 T. sugar
6 T. melted butter
1/2 tsp. cinnamon

mix all together and press into a 13x9 inch pan.  Cool in fridge.
 
Cheesecake:
1 pkg lemon jello (4 oz)
2 c. boiling water
     - mix together and let jello cool on counter, or briefly in fridge-
Blend jello with:
 1 cup cottage cheese
 8 oz. cream cheese
Fold in:
2 c. cool whip

Pour cheesecake onto crust.  Refrigerate for several hours, or overnight.  This recipe can be doubled and put into a jelly roll pan to feed a crowd!  Top cheesecake with pie filling of your choice. 

Sunday Crepes

4 1/2 cups milk
6 eggs
3 c. flour
3 Tbsp. melted butter
1 Tbsp. vanilla
1/4 c. sugar

Pour all ingredients into the blender, and blend until smooth.  Heat 2 skillets on medium heat, lightly spray with cooking spray, and get to work!  Makes enough to feed 7 or 8 people.
 **We like to fill them with:
Eden:  butter, cinnamon, powdered sugar, syrup, cool whip
Owen:  peanut butter, nutella, chocolate chips, syrup, powdered sugar, cool whip
Ivy:  peanut butter, syrup, butter, jam
Dad:  All the above:)
Mom:  peanut butter, chocolate chips, syrup, butter, jam, cottage cheese

Swig Sugar Cookie Bars

1/2 cup softened butter
1/4 cup + 2 Tbsp Canola oil
1/2 cup + 2 Tbsp granulated sugar
1/4 cup + 2 Tbsp powdered sugar
1 egg
1 Tbsp water
1 tsp vanilla
2 3/4 cup flour
1/2 tsp salt
1/2 tsp baking powder
pinch of baking soda (about 1/16 of a tsp)
a little extra sugar for sprinkling on top before baking (1-2 Tbsp)

1.  Preheat oven to 350 F.
2.  Grease 9x13 pan
3.  cream butter, oil and sugars until combined.
4.  Add egg, water and vanilla
5.  Add flour, salt, baking powder and baking soda.  Mix for about 1 minute. 
6.   Spread/press cookie mixture into pan
7.  Sprinkle 1-2 Tbsp of sugar over dough
8.  Bake for 14-16 minutes.  Do not overbake.

FROSTING:
1/4 c. softened butter
1/4 + 2 Tbsp sour cream
3-4 cups powdered sugar
1/2 tsp salt
1/8 cup milk
red food coloring

1.  cream together butter, sour cream and salt
2.  slowly add powdered sugar
3.  When it gets so thick its not frosting-like, add a splash of milk.
4.  Alternate this process until frosting is a desired consistency.
5.  Add 1 drop of red food coloring and whip on high for 1 minute.

*I like to keep cookie bars in the fridge after they are frosted.

Chocolate Banana Oatmeal Blender Muffins

2 large ripe bananas
2 eggs
1 cup peanut butter
3/4 cup old-fashioned oats
1/2 cup honey
1/2 cup cocoa powder
2 tsp vanilla
1/2 tsp baking powder
1/2 tsp salt
chocolate chips for sprinkling on top

Directions:
1.  Preheat oven to 350 F.
2.  Spray a muffin tin with non-stick spray, or use liners
3.  Dump all ingredients in blender.  Blend until smooth.
4.  Fill muffin cups 3/4 of the way full.
5.  Sprinkle with chocolate chips.
6.  Bake 13-15 minutes.  Cool.

Coconut-Almond Granola

3 cups old fashioned rolled oats
1 cup slivered almonds
1 cup unsweetened shredded coconut
2 T. flaxseeds
1 T. chia seeds
1 tsp. ground cinnamon
1/4 cup brown sugar
1/2 tsp. salt
1/2 cup melted coconut oil
1/2 cup maple syrup
1 egg white, lightly beaten
1 tsp. vanilla
1/2 tsp. almond extract
dried fruit for mixing in (craisins, raisins, etc.)

1.  Preheat oven to 300 degrees F.  Line a baking sheet with parchment paper.  Set aside.
2.  In a large bowl, combine oats, almonds, coconut, flaxseed, chia seeds, cinnamon, sugar and salt.
3.  In a separate bowl, whisk oil, syrup, egg white, and extracts until smooth.  Pour over dry mixture and stir until moistened.
4.  Evenly spread granola onto prepared baking sheet.  Bake granola for 45-50 minutes.  Do not stir granola if you want nice big chunks!

Sara's Fluffy Pancakes

1 1/2 cups milk
1/4 cup white vinegar
2 cups all-purpose flour
1/4 cup white sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs
1/4 cup melted butter
2 tsp. vanilla

1.  In medium bowl, combine milk with vinegar and set aside for 5 minutes to "sour".
2.  In large bowl, combine flour, sugar, baking powder, baking soda and salt.
3.  Whisk eggs, butter and vanilla into "soured" milk. 
4.  Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
5.  Heat a large skillet and cook pancakes!

Zucchini Bread

3 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. cinnamon
3 eggs
1 cup vegetable oil (I use 1/2 c., and 1/2 c. applesauce)
2 1/4 cups sugar
3 tsp. vanilla
2 cups grated zucchini
1 cup chopped walnuts (optional)

1.  Preheat oven to 325 degrees F.
2.  sift together flour, salt, baking soda, baking powder, and cinnamon
3.  Beat in a separate bowl:  eggs, oil, sugar, vanilla
4.  Add in grated zucchini and nuts
5.  Add dry ingredients to wet, and mix well.
6.  Spread into 2 greased and floured loaf pans
7.  Bake 40-60 minutes.

Black Bean Taco Soup

1 pound ground beef (or ground turkey)
1 medium onion, chopped
1 package mild taco seasoning mix
1 16 oz can corn (undrained)
1 16 oz can black beans, drained and rinsed
1 14 oz can stewed tomatoes
1 14 oz can diced tomatoes
1 8 oz can tomato sauce
1 4 oz can diced green chilis
tortilla chips
other toppings you like (cheese, sour cream, avocado, etc)

Brown meat and onion, drain.  Stir in taco seasoning, corn, black beans, tomatoes, tomato sauce, and green chilis.  Simmer on low heat for 20-30 minutes.  Serve with chips and toppings.

This makes a great freezer meal too.  After cooking, let soup cool down and dump into a gallon-sized ziploc bag.  When you want to eat it, let it thaw in fridge for 24 hours, then simmer on the stove until heated all the way through.  You could also put it in your crock pot and cook on low for 2-3 hours to re-heat it. 

Southwest Tortilla Rollups (poor man burritos)

2 cans refried beans
1/2 cup salsa
2-4 cups cooked chicken, chopped or shredded
2 cups shredded cheddar cheese
16 tortillas

Mix together beans, salsa, and chicken.  Spread 1/4 cup or so of mixture onto one tortilla.  Sprinkle with cheese.  Roll up and turn ends under.  Stick in a freezer bag or in a 9x13 pan and freeze.

When ready to bake, thaw and bake in a pre-heated 350 degree oven for 20-30 minutes until heated through.  Sprinkle with more shredded Cheddar cheese, if desired.  Serve with salsa, sour cream, or guacamole. 

*After rolling them up, sometimes I like to cook them on a skillet to crisp them up a bit. 
*You can also add Spanish rice to the bean, salsa, chicken mixture.  Yummy!