Category Archives: Vegetarian

Mini Frittatas

We are back from vacation which means I am back in the kitchen. I love going on vacation and eating out a lot just as much as the next person, but it’s good to be home again eating home cooked meals, too. We all love breakfast for dinner and this meal was an easy way to get back in the swing of cooking again.

Ingredients:
8 large eggs
1/2 cup half-and-half
Assorted mix-ins (such as shredded cheese, diced vegetables, and cooked and chopped bacon, ham, or sausage)

Instructions:
Heat your oven to 350º F and coat a muffin pan with nonstick cooking spray.

Whisk together the eggs and half-and-half then evenly distribute the egg mixture among the muffin cups. (The recipe makes about 8 frittatas so make sure your muffin tin is big enough.)

Add about 2 tablespoons of mix-ins to each cup.

Bake the frittatas until they are puffy and the edges are golden brown, about 20 to 25 minutes. (If necessary, run a butter knife around the edge of each one to loosen them before removing them from the pan.)

What did the family think? They loved them!

Where did this recipe come from? Family Fun

photo from Family Fun

Leave a Comment

Filed under After School Snacks, Breakfast, Definitely Making it Again, Easy, Everybody Ate It, Lent, Six Ingredients or Less, Vegetarian

Pineapple and Strawberry Smoothie

Both strawberries and pineapples were buy one get one free at the store this week, which is awesome, but now I have a lot of pineapple and strawberries and I have to figure out what to do with all of them before they go bad. This was part of our breakfast yesterday…it’s a great way to use produce and a great way to get a bunch of fruit into your kids (and you) all at once.

Ingredients:
6 oz. low-fat vanilla or plain yogurt
1 large banana
1/2 cup chopped pineapple
1/2 cup strawberries
2-3 tbsp. ground flax seed
1/4 cup milk

Instructions:
Combine all ingredients in a blender or food processor. Process until thick and smooth.

Add more milk if it’s too thick.

What did the family think? Only three of us were home when I made these, but we all liked it.

Did I change anything? This isn’t going to come out super cold. Blend some ice in too if you want it colder.

Where did this recipe come from? adapted from a recipe at Annie’s Eats

photo from Kelsey’s Apple a Day

Leave a Comment

Filed under After School Snacks, Beverages, Breakfast, Definitely Making it Again, Desserts, Easy, Everybody Ate It, Six Ingredients or Less, Super Easy to Make, Vegetarian

Honey Yogurt Waffles

I use my waffle maker all the time. My husband gave it to me for Christmas about three years ago. I didn’t use it a lot right away, but I use it at least 2-3 times a month now. We love having breakfast for dinner and that usually includes homemade waffles. These honey yogurt waffles were on the menu this week and they were a hit.

Ingredients:
3 tablespoons unsalted butter
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup old-fashioned oats
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 1/4 cups skim milk
3/4 cup plain Greek yogurt
1/3 cup honey
2 large eggs
1 teaspoon vanilla extract
Maple syrup or honey-for serving

Instructions:
Melt the butter in the microwave and set aside.

In a large bowl, whisk together flours, oats, baking powder, baking soda and cinnamon.

In another bowl, whisk together the milk, yogurt, honey, eggs and vanilla until smooth. Pour the liquid ingredients over the dry ingredients and whisk until just combined. Gently fold in the melted butter.

Preheat and lightly grease the waffle iron.

When the waffle iron is hot, pour batter into the wells of the waffle iron. (Fill according to the manufacturer’s instructions).

Close the lid and bake until the waffle is golden and set.

Carefully remove waffle from iron and serve warm with maple syrup or a drizzle of honey.

What did the family think? These were super tasty. We all loved them.

Where did this recipe come from? I got it from Two Peas and Their Pod and they got it from Williams-Sonoma.

Leave a Comment

Filed under After School Snacks, Breakfast, Definitely Making it Again, Desserts, Easy, Everybody Ate It, Lent, Vegetarian

CrockPot Macaroni and Cheese

Full disclosure…this is NOT health food. As I was making this I was thinking to myself that this might be something that Paula Dean might make…butter, cheese, milk…and oh so good. Also, just a heads up, this makes a lot of mac and cheese.

Ingredients:
1 (16 oz.) pkg. macaroni
1 tablespoon vegetable oil
1 (13 oz.) can evaporated milk
1 1/2 cups milk
1 teaspoon salt
4 cups shredded sharp Cheddar cheese
1/2 cup melted butter

Instructions:
Cook macaroni following package directions. Drain well.

Grease bottom and sides of 3 1/2 to 5-quart crockpot.

Toss hot macaroni in slow cooker with the vegetable oil then add all remaining ingredients. Stir gently to combine then cover and cook on LOW for 3 to 4 hours, stirring occasionally.

What did the family think? Yum!

Where did this recipe come from About.com

photo from About.com

2 Comments

Filed under Easy, Everybody Ate It, Lent, Make Ahead of Time, Side Dish, Super Easy to Make, Vegetarian

Glazed Carrot Coins

I am always trying to think of ways to get my kids to eat more of a variety of veggies. They will eat salad day after day after day, and although that is awesome, a little variety would be nice, too. My kids are not totally opposed to carrots, although when they do eat them, they are usually raw. Cooked carrots have usually been met with a groan or two. That was not the case tonight.

Ingredients:
2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons orange juice
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
6 medium carrots, cut into 1/2-inch slices

Instructions:
In a small saucepan, melt butter over medium heat. Stir in the brown sugar, orange juice, salt, ginger and cinnamon. Add the carrots; cover and cook for 20-25 minutes or until tender, stirring occasionally.

What did the family think? 3/4 of our family liked these. My oldest even said, “Wow! These are really good!”

Did I change anything? I used baby carrots instead of carrots coins. I already had them in the refrigerator so there was no need to buy even more carrots.

Where did this recipe come from? Taste of Home

photo from food.com

Leave a Comment

Filed under Definitely Making it Again, Easy, Side Dish, Super Easy to Make, Vegetarian

Almond Coconut Granola

The awesome thing about granola is that even if you don’t have everything the recipe calls for, it’s probably okay. Don’t have any raisins? Leave them our or add some other dried fruit. Don’t have any almonds? No worries. Try some pecans. Just ran out of nutmeg? Leave it out and add a little extra cinnamon. It may not come out tasting the same, but it will still probably be very good and a very good start to your day.

Ingredients:
4 cups organic rolled oats
1/2 cup chopped or slivered almonds
2 T flax seeds
1 cup shredded coconut
3 T brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/3 cup vegetable oil
1/3 cup good honey
1/3 cup apple juice or apple cider
1 cup raisins

Instructions:
Heat oven to 350 degrees. In a large mixing bowl, stir together the oats, almonds, flax seeds, coconut, brown sugar, cinnamon, nutmeg and salt. Whisk the oil, honey, and apple juice in measuring cup.

Pour the liquid mixture over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Spread onto a large sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, around 20 minutes, depending on oven.

Remove granola from the oven and allow to cool completely, stirring occasionally. Add raisins. Store cooled granola in an airtight container.

What did the family think? I am the granola eater in our family. My hubby does a version of granola that he likes, but this one isn’t it.

Did I change anything? The original recipe called for hazelnuts, but I didn’t have any so I just added for almonds.

Where did this recipe come from? Originally it came from Barefoot Contessa. My version was adapted from Kiss My Spatula.

photo from my recipes.com

Leave a Comment

Filed under Breakfast, Definitely Making it Again, Easy, Super Easy to Make, Vegetarian

One-Minute Brownie Sundaes

Okay, so these actually take maybe more like two minutes, but that’s because you have to let them cool off for a bit before you add the ice cream. These are (reportedly) super yummy and can be made at a moment’s notice.

Ingredients:
1 T cocoa powder
1 T flour
1 T brown sugar
1 T water
1 T vegetable oil
1 scoop of your favorite ice cream

Instructions:
Put everything but the ice cream in a microwaveable mug, stir and microwave for one minute.

Let if cool off just a bit and add the ice cream. Stir up for a cold and warm and creamy treat.

What did the family think? I didn’t have one, but I made them for the hubs and the kids and they LOVED them.

Where did this recipe come from? adapted from a recipe from Food Network

image from On the Table

Leave a Comment

Filed under After School Snacks, Definitely Making it Again, Desserts, Easy, Six Ingredients or Less, Super Easy to Make, Vegetarian

Melted Ice Cream Cake

I made this cake for Mardi Gras and to say that my boys inhaled it would be an understatement. Seriously. They inhaled it and they aren’t even huge cake fans, especially when there’s not any icing involved. What I loved about this cake is all the possibilities. It’s just three things: cake mix, ice cream and eggs, but you could make it with strawberry ice cream and vanilla cake mix or cinnamon ice cream and chocolate cake mix and the list goes on and on and on.

Ingredients:
1 box cake mix (18.25 oz) in any flavor
1 pint ice cream, soft, but not totally melted
3 eggs

Instructions:
Preheat oven to 350 degrees.

Grease cake pan liberally with cooking spray and flour.

Mix the cake mix, eggs and ice cream together and beat for 2 minutes on medium speed.

Follow box for baking times. Time will vary based on type of pan you use. I used a bundt cake pan.

Let cool and remove from pan.

Allow to cool on wire rack.

If you want to use a glaze on it (which I highly recommend)…

Ingredients:
1/4 cup milk
2 cups powdered sugar
1 tsp vanilla

Instructions:
In medium saucepan combine ingredients with a whisk over low heat.

Stir until glaze is smooth.

Pour over cake. Most of the glaze will run off. I always put the cake on a cooling rack and put a cookie sheet underneath since I made a bundt cake and had to take it out of the pan anyways.

What did the family think? They inhaled it.

Where did this recipe come from? Cookies and Cups

Leave a Comment

Filed under After School Snacks, Definitely Making it Again, Desserts, Easy, Six Ingredients or Less, Super Easy to Make, Vegetarian

Oatmeal Chocolate Chip Cookie Bars

This was our special Superbowl treat that we munched on last night after we’d had dinner. There’s nothing like a little Madonna and Cee Lo while you’re snacking on some chocolatey oatmeal yumminess.

Ingredients:
1 cup butter, softened
1 cup brown sugar, packed
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 tsp salt
3 cups rolled oats
12 ounces semi-sweet chocolate chips

Instructions:
Cream butter, sugars, egg, and vanilla with electric mixer on high.

Stir in flour, salt, and baking soda, all at the same time. Stir in oats. Last, add chocolate chips and stir them in.

Press cookie dough into a greased 9×13-inch baking dish. Dough should be somewhat flattened, but it’s okay for some cracks to remain.

Bake at 350 degrees for 30-35 minutes, or until lightly golden and cookies are set in the middle.

Cool for 20 minutes; cut into 24 squares. Delicious warm or cold!

What did the family think? These are so crazy good, especially with a nice big ice cold glass of milk.

Did I change anything? I reduced the amount of sugar a little. The changes are reflected about. Also, the original recipe called for walnuts which I left out.

Where did this recipe come from? Allrecipes

photo from Tammy’s Recipes

Leave a Comment

Filed under After School Snacks, Definitely Making it Again, Desserts, Easy, Vegetarian

Gameday Bean Dip

This is something I learned how to make in college. I would like to credit one of my roommates for introducing me to this, but neither one of them remembers making it. Oh well, it is good, cheap, warm and yummy and sometimes that is just the kind of dip you’re looking for.

Ingredients:
1 can refried beans
8 oz. jar Cheez Whiz
a few dashes of Tobasco sauce (to taste)
Tortilla chips

Instructions:
Put first two ingredients in a pot over medium heat. Stir. Take off heat when warmed through. Add Tobasco; stir again.

Serve with tortilla chips.

What did the family think? I used to make this for my step-dad all the time when I would come home from college. He LOVED it!

Where did this recipe come from? One of my lovely college roommates

photo from Wikipedia

Leave a Comment

Filed under After School Snacks, Definitely Making it Again, Mexican, Six Ingredients or Less, Spicy, Super Easy to Make, Vegetarian