Corn Bread

Favorite Cornbread

(Serves 12)

Ingredients:

1 1/2 c. cornmeal
1 1/2 c. wheat flour

1½ t. baking powder

¾ t. salt

6 T. powdered milk

6 T. sugar (3/4 c. for sweet cornbread,
but it's sweet enough- especially if you spread honey butter on top)

6 T. oil
6 T. greek yogurt or sour cream

3 eggs

1 c. cold milk or water
3/4 t. vanilla (or 1 1/2t. immitation vanilla)

Directions:
1. Mix dry ingredients.
2. Stir in wet ingredients
3. Bake in a greased 9x13 pan
4. Bake at 350* for 20-23 min.

Sweet Cornbread (egg-less)
(Serves 16)
2 c. cornmeal
2 c. wheat flour
½ c. sugar
2 T. baking powder
1 t. salt
2 c. skim milk
2 T. canola oil
2/3 c. applesauce
*bake in two pie tins at 375 for 20 min.
*top with butter, not honey

Savory Cornbread (egg-less)
(Serves 16)
2 c. cornmeal
2 c. wheat flour
¼ c. sugar
2 T. baking powder
1 t. salt
2 ¼ c. skim milk
½ c. canola oil
*bake in two pie tins at 375 for 18 min.
*top with honey, not butter

Potato Corn Chowder

(Serves 8)

Ingredients:

12 bacon strips (or 1 ½ c. ham/turkey)

2 T. olive oil (or reserved bacon grease)

1 ½ c. celery (6 stalks)

1 ½ c. onion (1 large)

¼ c. wheat flour

4 c. water

6 c. potatoes (2 ½ lbs)

2 cans corn (cream style)

1 t. season salt (or Mrs. Dash)

1 t. salt

½ t. garlic powder

¼ t. pepper

2 c. skim milk

Directions:

1. Cook bacon or chop ham. Set aside and reserve grease.

2. Saute celery and onion in oil for 10 minutes.

3. Add flour and whisk in water- 1 cup at a time.

4. Chop and add potatoes & corn- boil 15 minutes or until soft.

5. Add remaining seasonings while boiling (add milk last after potatoes are cooked)

6. Stir bacon or ham into the soup and serve.

Bean Dip

INGREDIENTS:
4 c. cooked pinto beans
1 c. salsa
1/2 t. chili powder
1/2 t. parsley
1/2 t. onion powder

DIRECTIONS:
Blend in blender and serve with corn tortilla chips

SIMPLER Bean Dip
1/2 c. water
3 c. cooked black or pinto beans (2 cans)
1 t. salt


BLACK BEAN & CORN SALSA
3 1/2 c. black beans (2 cans)
1 can corn
2 T. olive oil
2 c. salsa=
            1 can tomatoes (or 2 large fresh tomatoes)
            1 avacado or bell pepper
            1/4 c. chopped onion
            1/4 c. lemon juice
            1 T. parsley
            1 t. salt
           1/2 t. pepper

Mexican Lasagna

Ingredients:
2 T. olive oil
1 t. minced garlic
1 bags frozen broccoli
2 c. sliced zuccini or carrots
2 c. cooked beans (pinto or black)
*1 c. turkey burger (optional- if you do add, increase taco seasoning to 2T)
2 c. salsa
2 cans tomato sauce (omit if using corn and tortilla chips)
1 T. taco seasoning (1 t. cumin + 1 t. parsley + 1/4-1/2 t. pepper + 1/8t. oregano)
12 ripped corn tortillas (or 1 can corn in casserole and tortilla chips on the side)
1 1/2 c. mozzerella cheese

Directions:
1. Heat oil in a large saucepan on medium-high heat.
2. Add garlic and veggies and cook for 5 min.
3. Stir in remaining ingredients (except cheese) and cook, covered, on medium heat for 10 min.
4. Top with cheese, turn off heat, and place lid and let cheese melt.

White Bean Chili

Quick White Bean Chili
(Serves 8)
Ingredients:
1 1/4 c. onion, diced
1 1/2 t. minced garlic
1 1/2 t. oil
1 1/2 c. cooked, chopped chicken
6 c. cooked white beans (3 cans)
1T. chicken bouillon
1T. cumin
1 t. salt (less if using canned beans)
3/4 t. oregano
3/4 t. coriander
1/4 t. cayenne pepper (or 1 can green chilis)
1/8 t. paprika
4 1/2 c. water
(optional: 2 c. cooked rice or corn)

Directions:
1. Cook and chop chicken.
2. Saute onion and garlic in oil.
3. Add remaining ingredients in a pot on the stove until warm.
4. Serve with corn chips or cornbread

Large Batch Slow-Cooker White Bean Chili(Serves 20)
Ingredients:

4 c. dry white beans (or 2 c. white + 2 c. pinto)

2 c. diced onions

12 c. water

                                                                            

2 c. cooked chicken

2 cans corn (3c)

2 T. chicken boullion

1 T. chili powder

1 T. cumin

2 t. garlic powder or minced

2 cans diced green chili’s

(or ½ t. red pepper)

1 t. salt

Directions:

1. Crockpot beans & onions in water for 8 hours on low.

2. When soft, add remaining ingredients and cook on high for 30 min.

3. Top with tomatoes, sour cream &/or cheese

4. Can serve with corn chips or corn bread.

Taco Soup

Small Quick Taco Soup:
(Serves 8-12)
1 c. onions, diced (optional)
3/4 lb ground turkey burger (1 1/2 c cooked)
*2 cans beans (4 c. cooked beans + 1/2 t. salt)
1 T. chili powder
1 T. taco seasoning
2 cans tomato sauce
1 can diced tomatoes
1 can corn
2 c. water
1/8 t. black or red pepper

*4 c. homemade beans are made by crockpot or pressure cooking
 1 1/3 c. dry beans in 4 c. water  
(if you don't drain the water after cooking the beans,
don't add the water at the end of the recipe)

Extra Large Batch Taco Soup
(Serves 32)
Ingredients:

2 c. dry pinto beans                                               

2 c. dry black beans
3 c. diced onions                                               
12 c. water for cooking beans in  

3 T. chili powder                                                 

3 T. taco seasoning                                   

                                                                            

2 lb ground turkey, cooked (4c)                                   

3 cans corn, drained                                                         

3 cans diced tomatoes (15oz each)                                

6 cans tomato sauce (8oz each)                                                                                        1½ t. salt            

½ t. beef boullion                               

1½ t. onion powder (if you didn't use onions at beginning)                                            

1 can diced green chili’s                                         

(or ½ c. green peppers & ¼ t. red pepper)
1/8 t. black pepper

                                  

Directions:

1. Crockpot beans and onions in water, chili powder, & taco seasoning 
for 8 hours on low- keep water in the soup

2. When soft, add remaining ingredients and cook on high for 30 min.
(may need to transfer to a bigger pot before adding remaining ingredients)

4. Top with sour cream &/or cheese

5. Can serve with corn chips or corn bread.

Honey Peanut Butter Popcorn

POPCORN DIRECTIONS (Serves 8):

1. Pop ½ c. of popcorn in bottom of machine.

2. Cover with a lid

3. Tilt when popcorn is popping so it lands in a large bowl.

4. Repeat 1 time (so you pop 1 cup total)

5. Evenly stir flavoring onto popcorn

Honey-Peanut Butter Popcorn INGREDIENTS:

½ c. sugar (optional)

½ c. honey 

½ c. peanut butter

½ t. vanilla

1 c. un-popped popcorn

DIRECTIONS:

1. Microwave or warm sugar, honey, peanut butter in a bowl/pot.

2. Take off heat and stir in vanilla.

3. Pop popcorn and stir mixture over it.

Taco Salad or Spaghetti Squash Casserole

Serves 8

SALAD  INGREDIENTS:

1 Head Romain, chopped (8 cups) OR 1 Spagetti Squash OR 6c. diced PUMPKIN

2 c. cooked lentils, black beans, or chicken
1 1/2 c. chicken (1 large breast) or turkey burger (3/4 lb)

2 T. taco seasoning + 1/2 t. salt
(or 2 t. chili powder + 2 t. cumin + 1 t. garlic salt)

1 can olives (chopped)- optional

1 can of corn (drained)

1 1/2 c. Crushed Tortilla Chips or Rice (Cooked & Salted)

2 c. Mozzarella Cheese

DRESSING= 2 c. SALSA:

2 c. tomatoes, diced

½ c. green pepper + ¼ t. dried red pepper (or 1 can green chilis)

¼ c. onion

1 ½ T. vinegar

1 t. salt

1 t. sugar

1 t. parsley

¼ t. garlic powder (or 1 clove garlic)

DIRECTIONS:

1. Boil 2/3 c. lentils in 1 1/3c. water  for 20 min

2. Fry chicken or turkey burger in oil and seasonings in a large saucepan.
3. Combine the beans and meat.

4. For Romain Salad:
    Chop Romain
    Toss with meat/beans, corn, crushed chips, salsa, and cheese
5.  For Spagetti Squash Casserole:
    Cut spaghetti squash and scoop out the seeds.

    Microwave for 10 minutes, then scrape out the insides (or used 6 c. baked+diced pumpkin)
    Stir in with the meat.

    Stir in corn and salsa

    Top with cheese and put on lid to melt

    Serve with chips on the side for dipping