Coconut Rice Pudding (SC option)

1c short grain rice (suggested use brown rice)

2c almond milk (regular milk?)

1can coconut milk

1/4c brown sugar

1t vanilla

1t cinnamon

1/2c raisins (optional)

In medium pan, stir rice with 2c water and bring to boil.  Reduce to low, cover, simmer 30 minutes.  Set aside covered for 10 minutes once finished cooking.

Stir almond milk and coconut milk into cooked rice.  Then stir in brown sugar, vanilla, cinnamon, raisins, bring to simmer over medium-high heat.  Reduce to low simmer, stirring often, until rice is soft and pudding is creamy, about 30 minutes.  Let cool before serving.

SC OPTION: Combine all but vanilla in slow cooker, cook on high for 3.5-4 hours until rice is soft and pudding is creamy.  Stir in vanilla at end and let cool fully.

Cocoa-Banana Oatmeal Breakfast Cups (freezer)

1/4c oil

3c oats

1t cinnamon

2T cocoa powder

1t baking powder

1/4t salt

2 eggs

1/4c honey

2 mashed bananas

2t vanilla

1c milk

Oven 350. Spray muffin tins or use wrappers.

Mix oats, cinnamon, cocoa powder, baking powder, and salt.  In another bowl, whisk eggs, honey, bananas, and vanilla.  Whisk in oil and milk then pour into dry bowl.  Stir until moistened, then spoon into muffin tins.  Bake 30 minutes until brown.  Let cool 5 minutes in pan before cooling out of pan.  Cool fully before storing.

Warm 30-60 seconds in microwave when ready to eat.

Taco Seasoning Mix

2T onion flakes

1T salt

1t pepper

1/4c chili powder

2T dried oregano

1T garlic powder

 

 

Crunched Up Taco Bake (freezer)

1# ground beef

1-2T taco seasoning mix

1/4c flour

2c chicken broth

3+ c crushed tortilla chips

2c shredded cheddar

shredded lettuce, salsa, sliced olives to serve

Cook meat over medium-high heat in skillet.  Sprinkle taco seasoning and flour over and stir well.  Stir in broth and simmer about 15 minutes, stirring occasionally.

Grease baking dish.  Spread half of chips over dish, half of meat mixture, half of cheese.  Repeat layers.  Freeze.  Thaw in fridge.  Oven to 325, bake 20-30 minutes until bubbly.  Serve with lettuce, salsa, olives.

Balsamic Burgers

2# ground beef

1T balsamic vinegar

1T soy sauce

1t dried parsley

1/2t dried thyme

1/4t pepper

Mix all in a large bowl (don’t over-mix!).  Form into patties.  Freeze on a baking sheet, wrap in plastic wrap, then place in a freezer bag.  Cook from frozen on the grill.

Cheese(inside)burgers (freezer)

2# ground beef

1/2c diced onion

1/2c cheddar cheese

1/2t dried dill weed

1/2t salt

1/4t pepper

Mix all in a large bowl (don’t over-mix!).  Form into patties.  Freeze on a baking sheet, wrap in plastic wrap, then place in a freezer bag.  Cook from frozen on the grill.

Spicy Dijon Chicken Marinade (freezer)

1/3c dijon mustard

1/4c EVOO

2T red wine vinegar

1t cayenne or chili powder

6 chicken breasts

Combine marinade and pour over chicken in a freezer bag.  Thaw in fridge, then grill or smoke the chicken.

SC Hominy Taco Soup (fresh or freezer)

1# ground beef or turkey

28oz crushed tomatoes

30oz black beans, drain and rinse

15oz hominy, drain

15oz pinto bean, drain and rinse

15oz kidney bean, drain and rinse

1-2 c water

1c red enchilada sauce

1T dried parsley

1T dried oregano

1T onion powder

1t garlic powder

cheddar, salsa, sour cream to serve

In large skillet over medium heat, brown meat and then drain.  Combine all ingredients in slow cooker.  High 4-6 hours.

Asian Chicken Noodle Soup

2 T sesame oil

1 onion, grated or small dice

1 t garlic

1 t fresh ginger

2 carrots, shredded

1 small zucchini, shredded

8 c chicken broth

2 c chopped cooked chicken

1/8 – 1/4 t red pepper flakes

S&P

8 oz wide egg noodles

cilantro to serve

In large stockpot, heat sesame oil over medium heat.  Add onion, garlic, ginger, and saute until translucent, about 5 min. Stir in carrots and zucchini and cook a few more minutes.

Stir in broth and bring to a boil.  Stir in chicken, red pepper, S&P to taste.  Simmer 15 min.  Stir in noodles and simmer until al dente.  Serve with fresh cilantro.

 

Bacon Cheddar Breakfast Bake (freezer)

6 c bread cubes

1.5 c shredded cheddar

4 slices of bacon, cooked and broken

9 eggs, beaten

2 c milk

1/4 t pepper

Grease baking dish, layer bread cubes, cheese, bacon.  Mix eggs, milk, and pepper and pour over bread.  Cover and freeze.  Thaw in fridge, Bake 45-60 minutes in 350 oven until top is puffy and browned.