Create 9 new recipes this year.

I enjoyed doing it. I’m glad that I can create recipes, but I’m also glad that I have other recipes I can use, too. :)

Sweet potato casserole

1. Bake sweet potatoes at 400° for 40 minutes or until soft.
2. Use a mixer to whip potatoes and add other ingredients except pecans.
3. Put in greased casserole dish and top with pecans.
4. Bake for 45 minutes at 350°.

Makes about 4 servings.

Southwest Tortilla Filling

Ingredients
1/3 cup Baby Bella Mushrooms (chopped)
1 ear corn (kernels removed from the cob, or just use 1/3 cup of canned or frozen)
1/2 can Ranch Style Black Beans
1 bag 90-second Uncle Ben’s whole grain brown rice
1/2 teaspoon sea salt
1/2 teaspoon chili powder

1. Heat small skillet sprayed with Pam cooking spray.
2. Saute mushrooms and corn for about 3-4 minutes.
3. Cook rice as directed in microwave.
4. Combine all ingredients together in a bowl.

• Preheat oven to 400°.
• Place one Fajita Size whole wheat (I used Mission Tortilla Plus Carb Balance) tortilla on a cookie sheet.
• Put 1 oz pepper jack cheese on tortilla.
• Put 1/4 of a recipe of the southwest tortilla filling on cheese.
• Put 2 tablespoons salsa on top of filling.
• Put 1 oz pepper jack cheese on top of salsa.
• Put one Fajita Size whole wheat tortilla on top.
• Bake for 15 minutes or until heated througha and tortillas are crispy.

Nutritional Information of Suggested UseCalories 432
Carbs 38
Fat 21
Protein 23

So, this isn’t bad for you, either! :D

This recipe was created in an attempt to remember another similar recipe. It wasn’t quite what the recipe was like, but turned out really well.

Corn Casserole

Ingredients:
2 packages Mahatma Yellow Saffron Rice (prepared as directed on package)
1 can yellow corn
1 can cream of celery soup
8 oz sour cream
1.5 to 2 cups grated cheddar cheese

1. Preheat oven to 350° and grease a 9” x 13” dish.
2. In a bowl mix soup and sour cream.
3. Add rice, corn and cheese; combine well.
4. Spread in casserole dish and bake for 30 minutes.

Sundried Tomato Pasta

Ingredients:
1.75 cups pasta
water
1 tablespoon extra virgin olive oil
4 dried sundried tomatoes, chopped
.5 teaspoon garlic powder (or to taste)
.125 cup Parmigiano-Reggiano cheese (freshly grated)

1. Boil water and cook pasta along with tomatoes, drain well.
2. In same pan used for cooking pasta, heat oil and return tomatoes to pan along with garlic powder. Cook for about a minute.
3. Return pasta to pan and stir well.
4. Top with grated cheese when serving.

This is another very simple pasta recipe.

This week we’ve had a special meeting going on with church, so we’ve been eating together every night while it was going on. I made this pasta that I took to work, too, and had many people say they really liked it.

Cheesy Tomato Bowtie Pasta

Ingredients:
1 package of bowtie pasta, cooked in kosher salted water, drained
2 cans tomatoes, drained
basil, to taste
oregano, to taste
thyme, to taste
Italian seasoning, to taste
2-3 tablespoons extra virgin olive oil
mozzerella cheese

1. Preheat oven to 350 degrees.
2. Spray a small rectangle casserole dish with non-stick cooking spray.
3. In a bowl combine second through seventh ingredients and add pasta. Stir well.
4. Pour into casserole dish, and top with mozzerella cheese.
5. Bake for 25 to 35 minutes.

when I’ll have more in my budget to spend on food.

should have progress once I move. :D

If you like something that is full of flavor, not very spicy, and not overly heavy, this is a good choice. I think it is fairly healthy, too.

Ingredients:
water (for cooking pasta and steaming vegetables)
1.5-2 teaspoons kosher salt
2-3 servings fettuccine
1 cup frozen broccoli tops
1 yellow squash, sliced
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon parsley
1/2 teaspoon basil
1/2 teaspoon dill
1/4 teaspoon thyme
1/4 teaspoon salt
black pepper (to taste)
Grated Parmesan Cheese (or hard cheese blend)

Instructions:
1. In one pot put water and kosher salt together. Bring to a boil and add pasta. Cook for about 7 to 8.5 minutes or until pasta is cooked to preference. Drain well.
2. In vegetable steamer cook broccoli and squash for 3 to 5 minutes while pasta is cooking. Drain, but reserve 1/3 cup of the water for sauce.
3. In one of the pots used for the vegetables or pasta, put the reserved water, olive oil, lemon juice. Stir together. Put pasta back in and add herbs. Stir well and add vegetables. Season with additional salt and black pepper to taste.
4. When served, top with Parmesan cheese to taste.

5 more recipes to complete this goal!

This is not healthy, but I was asked to bring it for a get-together this weekend, and unfortunately for me, I love this stuff!

Ingredients:
2 lbs Velveeta
4 oz. pepper jack cheese
8 oz. sharp cheddar cheese
1.5 lbs ground meat, cooked
1 can Rotel
1 can chili beans

Instructions:
Melt cheese on high in crockpot. Add rest of the ingredients and make sure it is heated throughout.

6 more recipes to go! :D