As I post recipes you'll notice that I often say things like "a handful" or "about ____ amount". I find that recipes tend to always bend to your own family a little better when you don't feel like you have to stick to a strict recipe, rather a guideline.
Here is an amazing fall recipe my family, and KIDS, love. We always use organic ingredients for this one. Sometimes I will use a gmo or non-organic squash, as it's all I have available. I see this as better than if I bought a jar of sauce for lasagna. Despite it not being "the best" I can feed my family, It's still a strong second.
What you'll need:
a medium sized summer squash (the orange-ish ones that look a little falic)
half a medium sized onion (give or take. If your family LOVES onion, by all means, use the whole thing. If you don't like them, don't use them)
About 4 cloves garlic (fresh is always best, and we use 5 or 6 in our house, as we LOVE LOVE LOVE garlic around here)
a couple tablespoons olive oil (if you want to get super healthy you can use coconut oil)
one box lasagna noodles (we love organic ones)
a giant bag of cheese (2 packages of 2 cup bags will suffice. I just REALLY like cheese.)
Preheat your oven to 350*
Take your squash and manhandle that thing. It's a beast to cut up, but worth the effort. Skin it first. Then cut in half. Dig out those seeds and cut the flesh into bite sized pieces.
Dice up your onions and garlic and throw those into a pan with your oil and squash. Fry it all up until that squash is mushy. You want it good and smooshy to be sure your sauce tastes right. Trust me, if it's not, it won't be that good.
Put your cooked goodness into a food processor. (a blender will work just fine, if it's all you have.) If it's too thick add some water to it. We have to do a couple rounds and dump them into a big bowl, as my food processor isn't big enough. Just blend until it looks like a sauce. lol. If you like it chunkier, blend less time. We like it good and smooth here, so we frappe that shit.
Pour a layer of sauce into the bottom of your pan. then do noodles, a layer of cheese and another layer of sauce. Continue until you are out of ingredients. SMOTHER IN CHEESE! bake for about half hour, or until noodles are soft.
Tuesday, July 2, 2013
Almost good for you enchiladas
These are SO good. I gave a batch to a friend who was without power for a couple days. They requested and here it is for everyone else too. It's super easy and hard to mess up. I buy organic as often as possible, as I know it's got less garbage and preservatives in it. Sometimes that isn't always easy, so I'm sure it's still good for you without organic. (hey, at least it's not fast food, right)
What you need:
1 can of chicken (or 2 breasts cooked and shredded)
shredded cheese, 3 cups
1/2 medium onion, chopped
1 can tomatoes with green chillis, drained
whole wheat/flax tortillas (you can use flour or corn, but I chose to get some grains in our diet this way)
1 can black olives, drained
2 small cans or one large can emchilada sauce (red or green is AWESOME. green is a little spicier)
1 cake pan, or deep dish for baking
Preheat oven to 350* (that star is supposed to be the degree symbol, but I am totally unaware of how in the hell to do that, so you get a star. deal with it.)
Mix chicken, 2 cups shredded cheese (this will make them super cheese, like we like them around here), half a medium chopped onion, tomatoes, and olives. This is your filling.
Pour about half to 3/4 of a can of sauce into the bottom of your cake pan.
Roll your filling into your tortillas and place close together into your pan until all your ingredients are gone. You may have enough for an extra small pan. Save this. It makes for GREAT leftovers.
Once you have a full pan, pour sauce over it until totally covered. I mean, swimming in the sauce. They will absorb the sauce, so don't skimp here. They need that juicy goodness.
Cover with cheese. Don't skimp here either, that cheese is total goodness.
bake at 350* for about half hour, or until it's all hot, melty and smells like Mexican heaven.
You're welcome!
What you need:
1 can of chicken (or 2 breasts cooked and shredded)
shredded cheese, 3 cups
1/2 medium onion, chopped
1 can tomatoes with green chillis, drained
whole wheat/flax tortillas (you can use flour or corn, but I chose to get some grains in our diet this way)
1 can black olives, drained
2 small cans or one large can emchilada sauce (red or green is AWESOME. green is a little spicier)
1 cake pan, or deep dish for baking
Preheat oven to 350* (that star is supposed to be the degree symbol, but I am totally unaware of how in the hell to do that, so you get a star. deal with it.)
Mix chicken, 2 cups shredded cheese (this will make them super cheese, like we like them around here), half a medium chopped onion, tomatoes, and olives. This is your filling.
Pour about half to 3/4 of a can of sauce into the bottom of your cake pan.
Roll your filling into your tortillas and place close together into your pan until all your ingredients are gone. You may have enough for an extra small pan. Save this. It makes for GREAT leftovers.
Once you have a full pan, pour sauce over it until totally covered. I mean, swimming in the sauce. They will absorb the sauce, so don't skimp here. They need that juicy goodness.
Cover with cheese. Don't skimp here either, that cheese is total goodness.
bake at 350* for about half hour, or until it's all hot, melty and smells like Mexican heaven.
You're welcome!
No bake Lactation granola bars
These are so good, and requested frequently. Here is the info you've all been looking for in one simple link.
What you'll need:
1 cut peanut butter (sunbutter or almond butter may be substituted for allergy or preference)
1/3 cup coconut oil
1/4 cup raw honey (raw has more health benefits than traditional and less complex sugars
2 cups rolled oats
4-6 tbsp. brewers yeast (use a low bitters or bitters removed for a less bitter flavor, but I've never noticed a huge difference)
1/2 cup ground flax
These ingredient amounts can be altered to your liking
Nuts and seeds (pumpkin, sunflower, chia, hemp, almonds, pecans, peanuts, etc)
Dried fruit (raisins, cherries, apples, etc)
melt together peanut butter, coconut oil, and honey until smooth.
remove from heat.
mix in other ingredients.
pour into a deep pan.
freeze for an hour.
remove.
cut into bite size pieces
store in fridge to avoid melting
eat as often as you like, unless you start seeing over production. Then slow down! They are addicting. ENJOY!
What you'll need:
1 cut peanut butter (sunbutter or almond butter may be substituted for allergy or preference)
1/3 cup coconut oil
1/4 cup raw honey (raw has more health benefits than traditional and less complex sugars
2 cups rolled oats
4-6 tbsp. brewers yeast (use a low bitters or bitters removed for a less bitter flavor, but I've never noticed a huge difference)
1/2 cup ground flax
These ingredient amounts can be altered to your liking
Nuts and seeds (pumpkin, sunflower, chia, hemp, almonds, pecans, peanuts, etc)
Dried fruit (raisins, cherries, apples, etc)
melt together peanut butter, coconut oil, and honey until smooth.
remove from heat.
mix in other ingredients.
pour into a deep pan.
freeze for an hour.
remove.
cut into bite size pieces
store in fridge to avoid melting
eat as often as you like, unless you start seeing over production. Then slow down! They are addicting. ENJOY!
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