Blueberry Waffles

Ingredients:

2 eggs, separated
1 1/2 cups milk
1/2 cup melted butter
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 cup fresh or frozen blueberries, rinsed

Preparation:

1. In a small mixing bowl, beat egg whites until stiff; set aside.
2. Beat egg yolks; add milk and melted butter.
3. Sift dry ingredients together; add egg yolk mixture and mix until smooth and fold in blueberries.
4. Gently fold in beaten egg whites. Bake in a hot waffle iron.

I prefer pancakes but everyone else in my family loves waffles, these were actually really good.

Recipe from Southern Food, About.com

Honey Glazed Chicken (Tofu) Stir Fry

Ingredients

12 ounces skinless, boneless chicken breast halves (we use tofu)
2 tablespoons honey
2 tablespoons vinegar
2 tablespoons orange juice
1 tablespoon soy sauce
1 teaspoon cornstarch
2 tablespoons cooking oil
2 cups vegetables, fresh or frozen
hot cooked rice or couscous

Directions

1. Rinse chicken; pat dry. Cut chicken into 1-inch pieces; set aside. For sauce, in a small bowl stir together honey, vinegar, orange juice, soy sauce, and cornstarch; set aside.
2. Pour cooking oil into a wok or a large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry frozen vegetables for 3 minutes or till vegetables are crisp-tender. Remove vegetables from wok. Add chicken to hot wok. Stir-fry for 3 to 4 minutes or till chicken is no longer pink. Push chicken from the center of the wok. Stir sauce; add to center of the wok. Cook and stir till thickened and bubbly.
3. Return cooked vegetables to wok. Stir all ingredients together to coat. Cook and stir about 1 minute more or till heated through. If desire, serve immediately over rice or couscous.

Makes 4 servings.

Blueberry Pancakes

Ingredients

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 1/4 teaspoons white sugar
1 egg
1 cup milk
1/2 tablespoon butter, melted
1/2 cup frozen blueberries, thawed

Directions

1. In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Makes 12 pancakes

Recipe from AllRecipes.com

Mexican Casserole with Tortilla Chips

Ingredients
12 oz lean ground turkey, or fungus "meat" like us
1 bag frozen bell pepper stir-fry mixture, thawed
1 can, 14 oz, stewed tomatoes
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/3 cup shredded sharp Cheddar cheese
2 oz tortilla chips, lightly crushed

Directions

1. Spray large nonstick skillet with nonstick cooking spray. Cook meat over medium heat until cooked through, stirring to break up the meat.
2. Add pepper mixture, tomatoes, and cumin. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until vegetables are tender.
3. Stir in salt, if desired. Sprinkle evenly with cheese and chips.

Serves 4

Southwestern Goulash

Ingredients

1 cup uncooked elbow macaroni
1 pound lean ground beef (90% lean)1 medium onion, chopped
1 can (28 ounces) diced tomatoes, undrained
2/3 cup frozen corn1 can (8 ounces) tomato sauce1 can (4 ounces) chopped green chilies1/2 teaspoon ground cumin1/2 teaspoon pepper
1/4 teaspoon salt1/4 cup minced fresh cilantro

Directions

1. Cook macaroni according to package directions. Meanwhile, in a Dutch oven over medium heat, cook beef and onion until meat is no longer pink; drain. Stir in the tomatoes, corn, tomato sauce, chilies, cumin, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through.
2. Drain macaroni; add to meat mixture. Stir in cilantro and heat through.

Serves 6

***Next time I make this I'm halving the meat and adding a can of black or pinto beans.

Recipe from Taste of Home.

Roasted Veggie Chili

Ingredients

1cup fresh or frozen corn
1 cup each cubed zucchini, yellow summer squash and eggplant
1 each medium green peppers and sweet red peppers, cut into 1-inch pieces
1 large onion, chopped
1/4 cup garlic cloves, peeled
2 tablespoons olive oil
2 quarts chicken broth
1 can (14-1/2 ounces) stewed tomatoes
1 can (14-1/2 ounces) tomato puree
2 tablespoons lime juice
2 teaspoon chili powder
1 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/4 cup butter
1/4 cup all-purpose flour
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
1/2 cup minced fresh cilantro
Sour cream, cheese and chopped green onions, optional for toppings

Directions

1. Place the vegetables and garlic in a roasting pan. Drizzle with oil; toss to coat. Cover and bake at 400° for 20-30 minutes or until vegetables are tender; cool slightly. Remove and chop garlic cloves.
2. In a Dutch oven or soup kettle, combine the broth, tomatoes, tomato puree, lime juice, chili powder, cayenne and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 25-35 minutes or until mixture is reduced by a quarter.
3. In a large saucepan or Dutch oven, melt butter; stir in flour until smooth. Cook and stir until bubbly and starting to brown. Slowly whisk into tomato mixture. Add roasted vegetables, garlic, beans and cilantro; mix well. Simmer, uncovered, until chili reaches desired thickness. Garnish with sour cream and green onions if desired.

Serves 12

Recipe from Taste of Home, I halved the original.

Crispy Black Bean Tacos

Ingredients

2 cans black beans
2 tsp. cumin
salt and pepper
olive oil
4 or more Tbs. lime juice
bag of cole slaw mix
2-4 green onions
cilantro – a couple handfuls, chopped
feta cheese
hot sauce
tortillas

Directions

1. Rinse and drain the black beans. Stir in the cumin and partially mash the beans. In a separate bowl, combine about 4 tsp. olive oil with the lime juice. Add the cole slaw mix, green onions and cilantro and toss. Salt and pepper the slaw.
2. Put a little olive oil in a skillet or on a griddle. Place the tortilla on the hot griddle and add some of the black beans. Fold the shell over the top of the beans and toast on both sides until crisped. Remove from the griddle and add some feta cheese and slaw. Serve with hot sauce.

Recipe from Eat at Home.

Cajun Chicken and Rice

Ingredients

1 cup brown rice
2 tablespoons olive oil
1 small onion, sliced
2 cloves garlic, sliced
1 bay leaf
1 14.5-ounce can diced tomatoes
2 cups frozen cut okra
1 cup frozen corn
1/4 teaspoon cayenne pepper
kosher salt and black pepper
1 1/2 cups shredded rotisserie chicken

Directions

1. Cook the rice according to the package directions.
2. Meanwhile, heat the oil in a medium skillet over medium heat. Add the onion, garlic, and bay leaf and cook until softened, 8 to 10 minutes. Add the tomatoes, okra, corn, cayenne, ½ teaspoon salt, and ¼ teaspoon pepper and cook until the vegetables are tender, 6 to 7 minutes more. Add the chicken and cook, stirring occasionally, until heated through, 1 to 2 minutes. Serve over the rice

Serves 4

Recipes from Real Simple.

Baked Spaghetti

Ingredients
1 lb. ground beef
1 can Hunt’s spaghetti sauce
1 can tomato sauce, 15 oz
1 onion, diced
about 2 cups Mozzarella
generous shakes of oregano, basil, salt and pepper (optional)
8 oz spaghetti (the picture shows 16oz., but you only need 8oz)


Directions

1. Brown the meat with the onion. Drain the fat and rinse under hot water.
   
2. Cook the spaghetti according to the package directions. Drain and stir it together with the meat, sauces and extra spices.
   
3. Put it into a casserole dish and top with cheese. Bake at 350 degrees for about 30 minutes, or till hot and bubbly.

Serves 12

Recipe from Eat at Home