I made this for dinner tonight. Totally winged it as we had a whole boatload of beans to use!! My husband ate it, and that says a lot, as he is a super picky eater! It was delicious, if I may say so myself!
Ingredients:
Corn Tortillas* (6 for a smaller dish, 12 for a large one)
Pinto beans* (prepared according to directions on previous post) i imagine it would also work well with black beans
1/2 Red Bell Pepper*
1/2 Green Bell Pepper*
6-10 bulbs of Green Onions*
3-5 diced tomatoes* (to save time, you can use canned, but it wont be available on WIC)
1 bag of frozen corn*
1 can of green chiles
1 can of enchilada sauce
1 lb of colby jack cheese* grated
1. dice bell pepper, onions, and tomatoes. put into a large bowl with corn and chiles and mix with a large spatula, folding in so that veggies are fairly evenly distributed among the mixture
2. cut tortillas into wide strips (I cut mine into thirds)
3. begin layering your "lasagna" - i started with beans because they are nice and sticky and stay where you put them. from there i built it in this order: tortilla strips, veggies, cheese, enchilada sauce, tortilla strips, beans, cheese
4. cook at 350F for 40-50 minutes
Easy, delicious, and quite economical ;)
Since i only made a half-recipe, i only used about half of my veggies, which means...SOUP day!!! My friends <3 my soup :) my husband, not so much, but he's picky, like i said :) I always make a big batch and give some away!
Friday, April 9, 2010
Seasoning your pinto beans
here's how I made my beans...
ingredients:
dried pinto beans*
garlic*
green onions*
seasoning, herb blend, and black pepper
oh and water of course!
1. soaked them overnight 10-12 hours in enough water to cover plus an inch.
2. rinsed well and add to crock pot with amount of water specified on bag.
3. added a dash or two of an all purpose herb blend, a few sprinkles of salt free seasoning, a handfull of chopped green onions (2 or 3 bulbs, washed and chopped), four garlic cloves, and a couple or few dashes of black pepper. not real specific, as your seasonings will depend on your family's preference.
4. cook on high for 8-10 hours
voila, easy, healthy, and free thanks to WIC!
ingredients:
dried pinto beans*
garlic*
green onions*
seasoning, herb blend, and black pepper
oh and water of course!
1. soaked them overnight 10-12 hours in enough water to cover plus an inch.
2. rinsed well and add to crock pot with amount of water specified on bag.
3. added a dash or two of an all purpose herb blend, a few sprinkles of salt free seasoning, a handfull of chopped green onions (2 or 3 bulbs, washed and chopped), four garlic cloves, and a couple or few dashes of black pepper. not real specific, as your seasonings will depend on your family's preference.
4. cook on high for 8-10 hours
voila, easy, healthy, and free thanks to WIC!
Thursday, April 8, 2010
Best Banana Pudding Ever!
for this recipe, you will need:
1 box of vanilla pudding mix (I used instant)
1 or 2 bananas*
1 jar of banana baby food* (stage 1 or stage 2 depending on what you can get and how banana-y you want it)
3 cups of milk*
1. prepare pudding mix according to directions on box (for the instant pudding, all i did was add the cold milk and whisk it together)
2. add the jar of banana baby food
3. put in the fridge until it sets
4. serve with bananas sliced over the top
mmmmmm :) and a good use for the billion jars of baby food and gallons of milk!! lol
1 box of vanilla pudding mix (I used instant)
1 or 2 bananas*
1 jar of banana baby food* (stage 1 or stage 2 depending on what you can get and how banana-y you want it)
3 cups of milk*
1. prepare pudding mix according to directions on box (for the instant pudding, all i did was add the cold milk and whisk it together)
2. add the jar of banana baby food
3. put in the fridge until it sets
4. serve with bananas sliced over the top
mmmmmm :) and a good use for the billion jars of baby food and gallons of milk!! lol
Thursday, April 1, 2010
Make Your Own Yogurt
Spending a fortune on designer yogurt? Too much milk taking up your fridge? check this out...
ingredients:
1/2 gallon whole milk*
1 cup organic plain yogurt
1. put milk in the crock pot on low, covered with lid, for 2.5 hour
2. after 2.5 hours, unplug the crockpot, leave the lid on, and let it sit for 3 hours.
3. remove 2 cups of milk, whisk in the yogurt, and add mixture back to the milk in the crockpot, using whisk to make sure it's pretty well combined. (I used nancy's cream top yogurt, so before you scoop it out of its carton, you will want to stir it really well so the cream gets mixed in.)
4. wrap the crockpot in a thick towel and let it sit for 8 hours.
voila, you turned 1 cup of whole milk yogurt into enough yogurt to last for awhile! serve over fruit or blend it together for a delicious smoothie! Thank you, WIC! and thanks to my friend Heather for this recipe, who got it from crockpot365!
ingredients:
1/2 gallon whole milk*
1 cup organic plain yogurt
1. put milk in the crock pot on low, covered with lid, for 2.5 hour
2. after 2.5 hours, unplug the crockpot, leave the lid on, and let it sit for 3 hours.
3. remove 2 cups of milk, whisk in the yogurt, and add mixture back to the milk in the crockpot, using whisk to make sure it's pretty well combined. (I used nancy's cream top yogurt, so before you scoop it out of its carton, you will want to stir it really well so the cream gets mixed in.)
4. wrap the crockpot in a thick towel and let it sit for 8 hours.
voila, you turned 1 cup of whole milk yogurt into enough yogurt to last for awhile! serve over fruit or blend it together for a delicious smoothie! Thank you, WIC! and thanks to my friend Heather for this recipe, who got it from crockpot365!
Tuesday, March 30, 2010
Easy Cheesy Eggplant Parmesan
this one requires a little bit of prep work, but none of it is too complicated, so dont worry! and if you're willing to do the small amount of extra work, it can be completely free with your WIC benefits!
ingredients:
bread crumbs*
tomato sauce*
mozarella cheese*
eggplant*
italian herbs such as oregano, thyme, or an all purpose blend
this recipe requires 1. bread crumbs and 2. sauce. make your own breadcrumbs with your WIC bread and it will have the added benefits of being whole grain, AND FREE :) make your own breadcrumbs by allowing the bread to become COMPLETELY STALE....leave it out overnight if you have to. the harder it is, the better. then either hand-crumble or if you have access to a food processor, that makes it super easy - just put the bread in and crumble it by pulsing the blade. you can store extra crumbs in the freezer.
make your own sauce by boiling veggies such as tomatoes, zucchini, carrots, squash, and bell pepper, or steaming them until they're soft. then puree them in your blender or food processor, add in some green onions, garlic or garlic powder, oregano, thyme, parsley, or an all purpose blend. just season to taste. it's easy :)
i make my eggplant parmesan by baking it, so that's the instructions i will give, but you can also pan fry.
slice your eggplant by preference - i like thicker slices, but some people like thinner, and thats okay. bread it in the breadcrumbs just by laying it in a plate of crumbs and coating both sides fairly thoroughly, then lay them on a pan, sprinkle with a bit of oregano, parsley, and thyme and bake at 400F for about 30 min or until they are starting to crisp, flipping each slice about halfway through.
after your eggplant is cooked, you can layer it in a casserole dish with your sauce and some shredded mozarella and pop it back into the oven until the cheese melts - or, you can just serve it with sauce and cheese and let your diners do the rest.
this recipe is pretty easy to do, and hard to mess up (as long as you dont burn the eggplant!)
ingredients:
bread crumbs*
tomato sauce*
mozarella cheese*
eggplant*
italian herbs such as oregano, thyme, or an all purpose blend
this recipe requires 1. bread crumbs and 2. sauce. make your own breadcrumbs with your WIC bread and it will have the added benefits of being whole grain, AND FREE :) make your own breadcrumbs by allowing the bread to become COMPLETELY STALE....leave it out overnight if you have to. the harder it is, the better. then either hand-crumble or if you have access to a food processor, that makes it super easy - just put the bread in and crumble it by pulsing the blade. you can store extra crumbs in the freezer.
make your own sauce by boiling veggies such as tomatoes, zucchini, carrots, squash, and bell pepper, or steaming them until they're soft. then puree them in your blender or food processor, add in some green onions, garlic or garlic powder, oregano, thyme, parsley, or an all purpose blend. just season to taste. it's easy :)
i make my eggplant parmesan by baking it, so that's the instructions i will give, but you can also pan fry.
slice your eggplant by preference - i like thicker slices, but some people like thinner, and thats okay. bread it in the breadcrumbs just by laying it in a plate of crumbs and coating both sides fairly thoroughly, then lay them on a pan, sprinkle with a bit of oregano, parsley, and thyme and bake at 400F for about 30 min or until they are starting to crisp, flipping each slice about halfway through.
after your eggplant is cooked, you can layer it in a casserole dish with your sauce and some shredded mozarella and pop it back into the oven until the cheese melts - or, you can just serve it with sauce and cheese and let your diners do the rest.
this recipe is pretty easy to do, and hard to mess up (as long as you dont burn the eggplant!)
Saturday, March 20, 2010
using milk
a friend of mine sent me this link for ideas on how to use your WIC milk
How to Use Up Three Gallons of Milk...
How to Use Up Three Gallons of Milk...
avocado and hummus panini!
This has been my sandwich of the week!
2 slices of bread*
3-4 slices of avocado*
1-2 slices of cheese (we like colby jack)*
hummus (i've been eating plain, and roasted red pepper)
mustard
layer ingredients onto your bread and dribble mustard on top - i use a pretty thick layer of hummus and a good amount of cheese, but i like a hearty sandwich. i've been nuking it in the microwave but you could also put on a sandwich press or in a skillet. this is a great meat-free sandwich loaded with protein and good fats for pregnant and nursing moms!
2 slices of bread*
3-4 slices of avocado*
1-2 slices of cheese (we like colby jack)*
hummus (i've been eating plain, and roasted red pepper)
mustard
layer ingredients onto your bread and dribble mustard on top - i use a pretty thick layer of hummus and a good amount of cheese, but i like a hearty sandwich. i've been nuking it in the microwave but you could also put on a sandwich press or in a skillet. this is a great meat-free sandwich loaded with protein and good fats for pregnant and nursing moms!
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