Baked Beef Stew

  • 3 cans (15 oz.) diced tomatoes
  • 2 1/4 C water
  • 1/2 C flour
  • 1 T salt
  • 1 1/2 t pepper
  • 4 1/2 pounds beef stew meat, cut into 1-inch cubes (if not prepared kosher, increase salt above)
  • 9 medium carrots, cut into 1-inch chunks
  • 7 or 8 medium potatoes, cut into sixths
  • 5 or 6 celery ribs, cut into 3/4-inch chunks
  • 1 large sweet onion, cut into chunks

In a large bowl, combine the tomatoes, water, flour, salt, and pepper. Stir in the cut vegetables. Place meat in the bottom of a large roasting pan coated with olive oil. Pour veggie mixture over meat. Cover and bake at 375 degrees for 2 hours and 15 minutes or until meat and vegetables are tender. Serve in bowls.

from Taste of Home Most Requested Recipes

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Fruity Baked Oatmeal (Gluten-Free)

  • 6 cups oats
  • 4 t baking powder
  • 2 t salt
  • 1 t ground cinnamon
  • 4 eggs
  • 2 cup buttermilk (or almond milk)
  • 1/2 cup sucanat (or brown sugar)
  • 1/2 cup honey
  • 1/2 cup applesauce
  • 1/2 cup coconut oil
  • 3 cups assorted fresh or frozen fruit, such as blueberries, peaches, and strawberries

Stir together the oats, baking powder, salt, and cinnamon. In a saucepan over medium-low heat, melt the coconut oil. Pour the oil mixture into a large bowl and add the eggs, milk, sucanat, and honey; whisk until combined. Stir in the dry ingredients, then the fruit. Pour into a greased 9″x 13″ baking dish. Bake at 350 degrees for 40-50 minutes. Serve with milk or butter if desired.

9 servings

adapted from Taste of Home Most Requested Recipes

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Vegetarian Chickpea Sandwiches

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Here is a quick, healthy, delicious, and easily adaptable vegetarian lunch!

Ingredients:

  • 1 (15 oz) can of chickpeas, drained and rinsed
  • 1 Tbsp each of mayonnaise, lemon juice, olive oil, and mustard (or some combination to make a 1/4 cup)
  • 1/4 tsp each of cumin, garlic powder, onion powder, and chili powder (or whatever spices you’d like!)
  • salt and pepper to taste
  • 1/4 cup finely chopped cucumber
  • 1/4 cup diced tomato
  • 2 Tbs finely chopped celery

Directions:

In a small bowl, mash the chickpeas with a fork until partly pasty.

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Blend in the liquids (whatever combination you want).

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Add the rest of the ingredients. Adjust the seasonings to taste. I garnish with extra chili powder.

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Excellent on pita chips or in pitas (or gluten free creacker) with lettuce or avocado, but any bread will do! You can be creative with this recipe, but I love this combination! 🙂

From Blog of Joy

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Honey-Baked Carrots

Simple and delicious!

Simple and delicious!

Ingredients:

  • 3 lbs. whole organic carrots
  • 1/2 cup olive oil
  • 1/2 cup honey
  • 2 t salt
  • 1 t pepper

Directions:

Cut off both ends of the washed carrots. Cut into carrot sticks (or desired size). Place in a 9″ x 13″ baking dish. Glaze the carrots with the olive oil, honey, salt, and pepper; mix with your hands until evenly coated. Bake at 350 degrees for 40 minutes until tender (or 30 minutes in a convention oven). Serve.

From Blog of Joy

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Chocolate-Covered Oranges

Oranges and chocolate–two of my favorite flavors–are combined to make this quick, delicious, and healthy snack.

A delicious and refreshing treat!

Ingredients:

  • 1/4 cup semi-sweet mini chocolate chips (I use Enjoy Life)
  • 1 tsp coconut oil
  • 1 orange, peeled and segmented

Directions:

Arrange the orange segments on a parchment covered dish. Place in the freezer for a few minutes. Meanwhile melt the chocolate chips and coconut oil in a small saucepan over medium-low heat until melted. Roll each orange segment in the melted chocolate until coated and place back on the parchment paper covered dish. You may need to melt more chocolate chips and coconut oil depending on the size of the orange and how thickly you coat the segments. Place back in the freezer uncovered for about 15 minutes or until the chocolate is hardened. Serve. Store leftovers (if there are any!) in a sealed container in the refrigerator.

From Blog of Joy

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Tortilla Soup

This was a big hit!

Ingredients:

  • 1 1/2 lbs cooked diced chicken (about 4 cups)
  • 1 (10 oz) can Ro-tel diced tomatoes and green chilies
  • 1 large onion, chopped
  • 2 (16 oz) cans diced tomatoes
  • 1 (16 oz) can tomato sauce
  • 4 cups chicken broth
  • 2 cups water
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt

Top with: chopped fresh cilantro, tortilla chips, and grated Cheddar cheese

Directions:

Combine all the ingredients in a large soup pot. Simmer for about 30 minutes. Sprinkle cilantro, tortilla chips, and cheese over each serving.

Or, place all ingredients in a slow cooker on low for the afternoon.

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Lightened-Up Poppy Seed Dressing

Ingredients:

3 Tbs mayonnaise
2 Tbs apple cider vinegar
1 Tbs maple syrup
2 tsp spicy brown mustard
1 tsp olive oil
1 tsp lemon juice
1 Tbs poppy seeds
1/2 tsp garlic powder
pinch of onion powder
salt + pepper to taste

Directions:

Whisk all ingredients together until smooth or blend in a blender. Refrigerate for at least 20 minutes for best flavor.

Adapted from Healthy.Happy.Life.

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Mini Crunch Bars with Peanut Butter Drizzle (Vegan, gluten-free, no bake/raw, soy-free)

For the Bars:

  • 1/2 cup coconut oil
  • 1/2 cup unsweetened cocoa powder
  • 5 tablespoons liquid sweetener (maple syrup, agave, etc.), or to taste
  • pinch of sea salt, to taste
  • 1 teaspoon pure vanilla extract
  • 1 cup rice crisp cereal

Line a 9×5 inch loaf pan with parchment paper. In a pot over low heat, gently melt the coconut oil and then whisk in the rest of the crunch bar ingredients (except the rice crisp) to taste. Once the mixture is smooth remove from heat and stir in the rice crisp cereal. Pour mixture into prepared pan, smooth out, and then freeze for 10-15 minutes, or until the chocolate is solid.

For the Peanut Butter Drizzle:

  • 2 tablespoons all-natural peanut butter (or any nut/seed butter of choice)
  • 1.5-2 teaspoons coconut oil, as needed to thin out
  • 1 teaspoon liquid sweetener (maple syrup, agave, etc.)

Melt the coconut oil and then whisk in the peanut butter and liquid sweetener. Adjust to taste if desired. Scoop into a plastic baggie. Remove crunch bars from the freezer and cut into 12 small bars. Snip a tiny hole in the baggie and drizzle the PB mixture onto the bars (you can also try drizzling it with a spoon, if desired). Return bars to the freezer until the PB drizzle is solid, about 5 minutes. Serve straight from the freezer or fridge. Bars will melt slightly at room temperature so I don’t suggest keeping them out long. Store leftovers in the fridge or freezer.

From Oh She Glows

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Homemade Wheat Thins Style Crackers

Ingredients:

  • 3 3/4 cups whole wheat flour
  • 3 Tbs honey granules (or sugar)
  • 1 Tbs salt
  • 3/4 tsp paprika
  • 1 1/2 sticks cold butter, sliced
  • 3/4 cup water
  • 3/4  tsp vanilla
  • Salt, for topping

Directions:

1. Combine flour, salt, honey granules, and paprika in a medium bowl. Cut in butter with a fork or pastry blender, until small crumbs form. Or, combine the dry ingredients and butter in a food processor bowl and pulse until crumbly.

2. Make a well in the center, and add the water and vanilla. Stir to mix, then use clean hands to knead a few times, just enough to form a ball of dough. (Add just a tad more water, only if needed.) Divide dough into two pieces.

3. Lightly grease two 11″ x 15″ baking sheets  and sprinkle lightly with salt.

4.Roll the dough until about 1/4 inch thick on the trays. Sprinkle tops with salt. Cut the dough into square crackers with a pizza cutter.

6. Bake at 400 degrees for 5-10 minutes, until crisp and lightly browned. Crackers will become more crispy as they cool, so don’t over-bake! (Remove edge crackers that are getting too dark if the middle crackers aren’t quite done yet, and continue baking.)

7. Remove baked crackers from sheets and cool on a wire rack. Serve warm or cool, plain or with dips or  and store leftover crackers in a sealed bag or container.

From Tammy’s Recipes

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Cajun Chicken

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This spicy chicken is delicious and easy to make with only 5 ingredients!

Ingredients:

  • 1.5 lbs chicken breasts
  • 3/4 cup breadcrumbs
  • 1 Tbs Cajun Seasoning
  • pinch of salt
  • 3 Tbs melted butter (optional)

Directions:

In a small bowl, stir together the breadcrumbs, Cajun Seasoning, and salt. Dip each chicken breast in the melted butter (if using) and then coat it in the seasoned breadcrumbs. Place in a parchment lined 8″ by 11″ baking dish. Bake at 350 degrees for 1 hour.

From Blog of Joy

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