Monday, March 14, 2011


10 cups old-fashioned oats
1 cup wheat germ
1/2 cup ground flax seeds
1/2 lb shredded coconut
2 cups raw sunflower seeds
1 cup sesame seeds
3 cups chopped almonds, pecans or walnuts
1-1/2 cups brown sugar, packed
1-1/2 cups water
3/4 cups vegetable oil
1/2 cup honey
1/4 cup molasses
1-1/2 teaspoon salt
2 teaspoons ground cinnamon
3 teaspoons vanilla extract
Raisins or other dried fruits, if desired

Preheat oven to 300F. IN a large bowl combine oats, wheat germ, flax seeds, coconut, sunflower seeds, sesame seeds and nuts. Blend well.
In a large saucepan, combine brown sugar, water, oil honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do not boil. Pour syrup over dry ingredients and stir until well-coated. Spread into five 13"x9" baking pans with sides.
Bake 20 to 30 minutes, stirring occasionally,. Bake 15 Minutes longer for crunchier texture. Cool. Add raisins or other dried fruit, if desired. Put in airtight containers. Store in cool, dry place. Use within 6 months. Yield: about 20 cups.

A good, healthy alternative to granola is muesli. It's got lots of health benefits minus the sugar! :D

Sunday, March 13, 2011

Creamy Chicken Enchiladas

From Make-A-Mix Cookbook: Super creamy and yummy!! NOT very low fat so I usually substitute one can of chicken and one can of navy/great northern beans for the chicken. That adds a little bit of fiber to the dish so I feel better, but it doesn't make it too beany if I use a white bean. It's really good actually. I also like the can chicken because I like the texture for this dish and it means less cooking! :D Also, I don't recommend softening the tortillas in oil like the recipe says to do. It makes the dish seem really greasy. Warming the tortillas in the microwave or dipping them in hot water does just fine. Enjoy!!!

2 cups cooked chicken cubed or shredded
1 (4oz) can diced roasted green chiles
1 (7oz) can green chile salsa
10 oz shredded Monterey Jack cheese
Vegetable oil for frying*
8 (6inch) flour tortillas (I usually use the largest tortillas I can find, and it fills 8 of them. Try whole wheat for a healthier option.)
2 cups whipping cream
1/2 teaspoon salt
Chopped fresh cilantro, for garnish
Chopped green onions, for garnish

Preheat oven to 350 F. In a medium bowl combine chicken, green chiles, salsa, and 1 cup of cheese. Heat oil in a medium skillet (*I usually skip this part and they taste fine). To soften tortillas, quickly dip them in hot oil with tongs, one at a time. Drain on paper towel.
Put about 1/3 cup filling in center of each tortilla and roll up. Place close together in a shallow casserole dish or baking pan, seam-side down.
In a bowl, combine whipping cream and salt. Pour cream over pan of enchiladas and sprinkle with remaining cheese. Cover with foil. Bake 20 to 25 minutes until bubbly. Garnish with cilantro and green onions.

Monday, January 17, 2011

Beef and Ravioli Bake

Ingredients -
1 Package Refrigerated Cheese Ravioli (9 ounce)
1 Pound Lean Ground Beef
1 Jar Spaghetti Sauce (14 ounce)
1 Package Frozen Spinach (10 ounce, thawed)
Mozzarella (4 ounces, shredded)
1 White Onion (finely chopped)
2 Roma Tomatoes (coarsely chopped)

1. Heat oven to 350 degrees.
2. Cook the ravioli to desired doneness as directed on package.
3. Drain in a colander.
4. In a large skillet, brown the ground beef with the chopped
5. Drain the excess liquid.
6. Stir in spaghetti sauce, diced tomatoes and the spinach.
7. Spoon and spread half of beef mixture into ungreased 8-inch
square (2 quart) baking dish.
8. Arrange the ravioli over the beef layer.
9. Spoon and spread the remaining beef mixture over the
10. Cover with foil.
11. Bake at 350 degrees for 20 minutes.
12. Uncover baking dish and sprinkle with the mozzarella.
13. Bake another 5 minutes or until the cheese is melted.
14. Serve immediately.