Granola

 Here's the granola recipe I use.  I can't remember where I got it - somewhere on the internet.

Granola
3 c rolled oats
3 Tbs paked light brown sugar
1/2 tsp ground cinnamon
1/4 teaspoon kosher salt
1/3 c honey
1/4 c vegetable oil
1 tsp vanilla extract
1/2 c small-dice dried fruit
1/2 c coarsely chopped raw or toasted nuts or seeds (*I use raisins, craisins, and toasted almonds)

(*I add 1/4 c wheat germ and sometimes 1/4 c of bran or Fiber One cereal to the oats before cooking)

Heat oven to 300 F and arrange a rack in the middle.  Place the oats (*and wheat germ and/or cereal), brown sugar, cinnamon and salt in a large bowl and stir to combine; set aside.  Place honey, oil, and vanilla in a small bowl and stir to combine (*I heat it over low heat on the stove until it's a little warm so it mixes together better and is easier to mix in the oats).  Pour over the oat mixture and mix until the oats are thoroughly coated.  Spread the mixture in a thin, even layer on a rimmed baking sheet (*I line with foil and cooking spray).  Bake for 15 min. then stir and continue baking until the granola is very light golden brown, about 5-10 min. more.  Place baking sheet on a wire rack and cool the granola to room temp., stirring occasionally, about 20 min.  (It will harden as it cools).  Add fruit and nuts or seeds to the baking sheet and toss to combine.  Store granola in airtight container for up to 2 weeks.

Crock Pot Enchiladas

I served this with fresh tomatoes, lettuce, avocado, salsa, and sour cream on top. All of us really liked it!

1 Onion, chopped
1 garlic clove, minced
1 T. oil (I used veggie broth)
10 oz. can enchilada sauce
8 oz. can tomato sauce
small can of chopped olives
1/2-1 can green chillies
salt to taste
pepper to taste
8 corn tortillas
1 can ranch style or chili beans
1 can corn, drained and rinsed
1 can black or pinto beans, drained and rinsed

• Saute onion and garlic in water, veggie broth, or oil.
• Stir in enchilada sauce, tomato sauce, olives, and chillies.
• Salt and Pepper to taste
• Mix beans and corn together in a bowl.
• Place 2 tortillas in bottom of slow cooker. Layer 1/3 of sauce mixture, then 1/3 of bean mixture on top.
• Repeat above step two more times, and then top with 2 tortillas and any extra sauce.
• Cook on low 6-8 hours, or on high for 3-4.

Stroganoff

4 Tbsp Margarine
chopped onion
chopped celery
2 lbs ground beef
4 Tbsp flour
2 tsp salt
2 tsp pepper
8 oz canned mushrooms
2 cans cream of hicken
2 cups sour cream
2 tsp dried parsley
noodles

saute onion and celery in butter. add flour,salt,pepper mushrooms and soup....simmer 10 minutes. Add sour cream and parsley. Serve over noodles

( I used 1 can cream of chicken and one can cream of mushroom, and left out the canned mushrooms)

Irish White Bean and Cabbage Stew

Add a smoky flavor by sprinkling on a little hickory salt or Liquid Smoke just before serving.

1 large onion, chopped
3 ribs celery, chopped
2 to 3 cloves garlic, minced
1/2 head cabbage, chopped
4 carrots, sliced
1 to 1-1/2 pounds potatoes, cut in large dice
1/3 cup pearled barley (optional or substitute with gluten-free grain)
1 bay leaf
1 teaspoon thyme
1/2 teaspoon caraway seeds
1/2 teaspoon rosemary, crushed
1/2 teaspoon freshly ground black pepper

6-8 cups vegetable broth
3 cups cooked great northern beans (2 cans, drained)
1 14 1/2-ounce can diced tomatoes
1 tablespoon chopped parsley
salt to taste

Crock Pot: Place the vegetables, seasonings, and barley into a large (at least 5 quart) slow cooker. Add enough vegetable broth to just cover the vegetables (start with 6 cups and add more as needed). Cover and cook on low heat for 7 hours. Add beans, tomatoes, parsley, and salt to taste. Check seasonings and add more herbs if necessary. Cover and cook for another hour.

Stovetop: Place vegetables, seasonings, barley, and broth into a large stockpot. Cover and simmer until vegetables are tender, about 45 minutes. Add remaining ingredients, check seasonings, and add more herbs if necessary. Simmer uncovered for at least 15 minutes before serving.

Makes 6 large servings. Per serving: 254 Calories (kcal); 1g Total Fat; (3% calories from fat); 12g Protein; 52g Carbohydrate; 0mg Cholesterol; 50mg Sodium; 12g Fiber. Weight Watchers Core/ 4 Points.

Chicken "Stew"

1 pound diced chicken
1 medium onion, diced
1 TBSP oil
2 cans white beans, rinsed and drained
1 can (14.5oz) chicken broth
1 tsp salt
1 1/2 tsp garlic powder
1 tsp cumin
1 tsp oregano
1/2 tsp pepper
1/8-1/4 tsp cayenne pepper
1 can corn
1 can diced tomatoes

Saute chicken, onion and garlic powder in oil. Add beans, broth, corn, tomato, and seasonings. Bring to a boil. Reduce heat and simmer unvocered for 20 min. We ate it like taco soup.....added crushed tortilla chips and grated cheese.

Navajo tacos anyone?

Do any of you have the recipe for navajo tacos? I know the bottom part is just a scone, but what do you put on top?

Spicy Black Bean Veggie Burger

1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
1 Tbsp. Olive Oil
1 (15 oz) can Black Beans, rinsed and drained
1/2 Cup Frozen Corn, thawed
2 cloves garlic, minced
1/4 Cup Quick Cooking Oatmeal
1 Large Egg, Beaten
1 tsp. Ground Cumin
2 tsp. Ground Chili Powder
1 tsp. Chopped chipotle peppers in adobo sauce (I left this out)
1/4 tsp. Salt
1/4 tsp. Pepper
Rice (Recipe calls for 1 (6 oz) pkg Uncle Ben's Long Grain & Wild Rice) I think I used about 1-2 cups of regular white rice.

Cook Rice and let cool while preparing vegetables. In small skillet cook onion, celery, and carrot in hot olive oil over medium heat about 6 minutes or until vegetables are tender. Set aside.

In large mixing bowl place 1/2 of the black beans and mash with a potato masher or fork until completely mashed. Add remainder of the black beans, corn, garlic, oatmeal, egg, and spices. mix well. Add cooled rice, cooked vegetables, chipotle pepper, salt and pepper. (I just added enough rice to make the mixture the consistency of ground beef)

Form into patties 1/2 to 3/4 inch thick. Place on a tray. Cover and chill about 10 minutes or until patties are set up.

You can cook in a skillet over medium heat for about 6 minutes per side, or in the oven on bake. I think I set the temperature at 350 and cooked them for about 10 minutes on each side. I'm sure you could also grill them but I would use some tin foil under them. They can fall apart easier then ground beef.

We topped them with usual burger toppings. They are spicy so sour cream, avocado, lettuce, and salsa would be really good.