Burrito Stir Fry

1 Ib boneless, skinless chicken breasts diced
3 Tbsp olive oil
1/4 cup diced yellow onion
1 cup uncooked extra long grain rice
1 14.5 ox can of diced tomatoes, drained
1 15 oz can of black beans, drained and rinsed
1/2 tsp of garlic powder
1/2 tsp of chili powder
1 tsp of cumin
2 1/2 cups low sodium chicken broth
2 cups colby jack cheese
kosher salt and pepper
diced green onions
sour cream

Start by cooking extra long grain rice in chicken broth in a small sauce pan.

Saute onions in 2 Tbsp olive oil until they start to soften.  Season diced chicken with 1 tsp kosher salt and 1/2 tsp paper.  Add chicken to pan and cook over medium high heat until chicken has started to brown.  Stir in black beans, canned tomatoes, garlic powder, chili powder and cumin, and cooked rice.  Heat through.  Sprinkle with cheese and see for 2-3 minutes.  Garnish with fresh tomatoes and green onions.

Fancy Fruit Salad

Papaya
Mango
Pineapple
Banana
Raspberry
Creme Freshe
Mint.

Combine fruit. Dollop Creme Freshe on top. Tear up mint and toss.

Fruit Cinnamon Rolls

Actual Cinnamon Rolls

2 1/4 tsp yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter or shortening
1 tsp salt
1 egg
3 1/2 to 4 cups all purpose flour (or whole wheat if you want to be healthy)

Heat oven to 350 F.  In a small bowl, dissolve yeast in warm water and set aside.  In a large bowl mix milk, sugar, melted butter, salt and egg.  Add 2 cups of flour and mix until smooth.  Add the yeast mixture.  Mix in remaining flour until dough is easy to handle.  Knead dough on lightly floured surface for 5-10 minutes.  Place in a well greased bowl, cover and let rise until doubled in size.  Usually 1- 1/2 hours.

When doubled in size, punch down dough.  Roll out on a floured surface into a 15-9 inch rectangle.  Spread filling in dough.  Beginning at the 15 inch side, roll up dough and pinch edge together to seal. Cut into 12-15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar.  Place cinnamon roll slices close together in the pan and let rise until dough is doubled,  about 45 minutes.  Bake for a bout 30 minutes or until nicely browned.

Spread frosting over slightly cooled rolls.

Filling: (Cinnamon)
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan
2 Tbsp ground cinnamon
3/4 cups raisins, walnuts or pecans (optional)

Spread melted butter all over dough.  Mix sugar and cinnamon and sprinkle over buttered dough.  Sprinkle with walnuts, pecans or raisins if desired.

Filling: (Fruit)
1 pint blueberries (or equivalent of any fruit apples with caramel on top is a favorite too)
3 Tbsp sugar
2 tsp cornstarch
2-3 tsp lemon juice
3/4 cup water

In a small sauce pan combine 1 pint of blueberries, sugar and cornstarch.  Stir in lemon juice and water.  Turn heat to medium and cook, stirring often, until mixture begins to thicken slightly.  Remove from heat and allow to cool.

Buttercream Frosting:
1/2 cup shortening
1/2 cup butter
1 tsp vanilla
4 cups powdered sugar
2 Tbsp milk

Combine and beat on high

Sausage Stir Fry

2 Ibs sausage sliced(fancy linked sausages from the Deli section, I like to buy mine at Sprouts, choosing different kinds of sausage changes the recipe quite a bit)
1/2 head of cabbage
1 1/2 Ibs chopped red potatoes
1 sweet onion chopped (optional)
Seasoning salt
Fresh Ground Pepper
Fill large skillet with cabbage, potatoes, onion, and sausage. Fill skillet with water  to the top edge of the food.  Bring water to boiling, turn to medium low.  Stir occasionally.  Let cook/simmer for 20-30 minutes until all water has evaporated and potatoes and onion start to turn brown and sausage is cooked through.  Add Lowry's seasoning salt and fresh ground pepper to taste.

Tip:  I like to freeze my sausage before I use it.  Then right before I cook it, I defrost it for a few minutes, so that it's still mostly frozen/firm but soft enough to cut.  Then I use a sharp knife and slice it.  Allowing it to be partly frozen makes it easier to cut.

Breakfast Burritos (for Dinner)

10 Costco raw tortillas
10 eggs
2 large red potatoes (diced)
1 onion (diced)
1 Ib ground sausage ( I like to use fancy linked sausage taken out of the casings, but any will do)
2 cups cheddar cheese
salsa
sour cream

In a small skillet or griddle, brown all of the raw tortillas for 30 seconds on each side under medium high heat.

In a large skillet, combine red potatoes and onion with a drizzle of olive oil. Saute until onion is translucent and potatoes start to soften.  Add sausage and cook until browned.

In a separate bowl beat together 10 eggs.  Add to skillet.  Mix eggs with meat and vegetables and keep stirring until egg is almost cooked.  At this point add 1 1/2 cups of shredded cheese and cook until cheese melts.  Take off of heat.

Put egg mixture inside tortillas and roll into burritos.  Put rolled burritos into a 9x13 casserole dish.  Spread spoonfuls of salsa on top of burritos.  Top with 1/2 cup of shredded cheese.  Put in oven at 500 degrees and cook for about 5-8 minutes until cheese is melted and starts to crisp.


Note- feel free to adjust this recipe to whatever kind of veggies you have on hand.  Some good ideas would be zucchini, mushrooms, peppers, fresh tomatoes or avocado (added right after the cheese in the skillet so they don't over cook).  Serve burritos with sour cream and salsa as garnish. 

Coconut Tilapia with Apricot Dipping Sauce

Prep Time: 20 min, Cook Time: 10 min, Ready in: 30 min

Ingredients: 
1 cup flaked coconut, finely chopped
2 Tbsp flour
1 Tbsp Creole seasoning
4 (4 oz) Tilapia fillets
1/2 cup cornstarch
3 beaten eggs
1/2 cup canola oil

Apricot Dipping Sauce:
1/2 cup apricot jam
2 tsp brown mustard
1 tsp prepared horseradish

Directions:
Toss together the coconut, flour, and Creole seasoning in a bowl.  In a separate bowl, toss the tilapia with the cornstarch and shake off the excess.  Pour the egg into a separate bowl and dip the fillets in the egg.  Press fillets in the coconut mixture coating all sides.

Heat canola oil in a frying pan to a temperature of about 350 degrees.  Fry fillets one or two at at time on both sides until golden brown.  Remove to drain on a paper towel.  Prepare the apricot dipping sauce by stirring together the jam, mustard, and horseradish in a small bowl.  Serve the tilapia accompanied by the dipping sauce


Taken from: allrecipes.com W. Blossom

Carrot Bread

Prep time: 30 min Total Time: 1 hr 3 min

Ingredients
2 eggs
1 cup sugar
2/3 cup oil
1 1/2 cup flour
3/4 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1 1/2 cup finely grated carrots

Directions
1. Beat eggs
2.Add sugar and oil and beat thoroughly
3. Combine dry ingredients and add to egg mixture; beat well
4. Stir in carrots
5. Pour batter into a 9x5 inch loaf pan that has been sprayed with nonstick spray or into 2 1-iv pans
6. Bake at 350 degrees for about 1 hour
7. Cool in pan for 5-10 min, then remove from pan and cool completely on rack

Variation:  Apple Bread
Instead of carrots, add 1 1/2 cup finely grated apples and 3/4 cups craisins.

Taken from Food.com JoAnn L