Breakfast Chile Rellenos

Recipe is from Essential 3, 4, 5 Ingredient Cookbook

Regular recipe
2 (7 ounce) cans chopped green chilies, drained
1 (16oz) package shredded Monterey Jack Cheese
4 eggs, beaten
1/2 cup milk

**My spin on the recipe**
2 can green chilies, drained
Veggie pepper jack cheese- I just eye ball it
Egg whites- equivalent to 4 eggs
Layer green chilies, cheese, a little egg, and then chilies, cheese, egg again. Add salt and pepper to taste on top
Bake at 350 for 30 minutes or until light brown
Cool 5 minutes before cutting into squares.
I have made both recipes and Bill and I like mine better!!!

Enjoy!





Layered Eggplant, Zucchini, Tofu and Tomato Casserole

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I found this recipe and followed it but added Tofu, mushrooms, kale, spinach veggie mozzarella cheese (only 1/2-1C for entire casserole), walnuts and didn't use as much oil.

http://www.foodandwine.com/recipes/layered-eggplant-zucchini-and-tomato-casserole

I use 1/4 of a yellow onion, 2 garlic gloves and started to cook them in a pan.

Add the following to the pan...

1/4 of package, extra firm Tofu, drain and dry, crumble into onion mixture in pan.

2 portobello mushrooms and about 1/4 of package of regular mushrooms. Diced and added to pan.

Once onions were slightly cooked, I added...

1 Can Diced tomatoes with Italian seasoning.

1 carton of Grape tomatoes

5 dashes of dried basil

5 dashes of Trader Joe's 21 Seasoning.

Cover and let boil until the tomatoes burst.

Once tomatoes burst, turn off heat,  smash entire pan with smasher.

Layer like recipe calls for. I layered mine the following way...

Eggplant, Kale, Very little Veggie cheese, Zucchini, Tomato mixture, Eggplant, spinach, very little Veggie cheese, Tomato mixture and little more veggie cheese. Topped with a mixture of Brown Rice Bread Crumbs and Whole Wheat Panko Bread Crumbs. Added some chopped walnuts on top too!
Bake 375 for 20 minutes and let stand for 5 minutes.

Enjoy!

Beat, Edamame, Baby corn salad

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1 Can Beats, drained cut and diced and placed in a pan to sautee for 5 minutes to get moisture out.

In a bowl mix...

1 Can baby corn, drained and cut

1-1 1/2C Edamame. ( I always have frozen on hand. I just put them in a coffee cup with water and warm up for 2 minutes. Drain before adding to bowl with corn and etc).

5 dashes of balsamic vinegar

3-5 small drops of Agave syrup

*Add the beats, mix and either serve warm or cold. 

Enjoy!

Mix

Veggie/Peanut Eggrolls

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I just started creating this recipe no measuring so here is what should work...

1 package of eggroll wrappers. I just used until I ran out of mixture

Mix in a bowl...

1C of the following or more if you have a big family...

Broccoli slaw, shredded carrots, shredded purple cabbage, spinach, bean sprouts

1/4C Chopped peanuts

1/4C Red peppers in oil. Just fork out the red peppers, cut and add to bowl.

1 Avocado, diced

1 handful of cilantro

pinch of pepper

2 dashes of red flakes.

Mix and fill wrappers--following the directions on wrapper package.

Bake on a sprayed non stick rack (cookie cooling rack) on a cookie sheet.

400 degrees about 30 minutes total. I still turned mine, eventhough, they were on a rack. I turned mine 3 times.

*I just created a sauce with sauces I already had. I didn't write it down and was so busy I don't even remember. You can serve with soy sauce, amino acids, teriyaki sauce, chili sauce, sweet and sour sauce or combine some of them.

Enjoy!

Homemade Tofu/veggie/walnut Dim Sum

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Sauce...Just Amino Acid

For the egg roll Dim Sum...

1/4 package of Extra Firm Tofu, drained, moisture taken out with paper towel. Once drained, crumble and put in bowl to be mix with the following...

1C of the following...

 shredded carrots, broccoli slaw, purple cabbage, mushrooms-break into pieces or cut and Kale.

1/4C chopped raw walnuts.

3-5 dashes of dried Onion

3-5 dashes of Trader Joe's 21 Seasoning.

Mix all together and then transfer to a pan and sautee for 5 minutes. Don't add any oil or anything. Just get the moisture out.

1 package of Eggroll or wonton wrappers. (I am on the hunt for whole wheat or whole grain wrappers). Wrap how says on package or create your own style!!

Steam Eggrolls until they are clear. You may want to spray your steam pan with non stick spray first.

Plate and serve. We had ours with Amino Acid and Red pepper chili sauce.

Enjoy!

For the Dumpling...

I only had a few Eggroll wrappers that I had left from a previous dinner. I had lots of veggie mixture left. So I added...

1/2-3/4C Korean Pancake Mix (you can probably just use Insta-bake or whole wheat flour).

1/4C Water

1/4C Egg Whites

I didn't Measure but probably 1/2C Brown Rice Bread Crumbs

Mix all together and form balls. Add more pancake mix or flour if still too sticky. They will stick a little but you should be able  to transfer them to the steamer. If not, dust with flour.

Steam for about 10 minutes.

Enjoy!

**I served mine with my Beat, Edamame, baby corn salad. See recipe**



Kale Gnocchi

1 Box Potato Gnocchi ( I buy mine from Trader Joe's, Whole Foods, Sprouts. I just make sure I understand the ingredients).
1 Head of Broccoli cut
1 Zucchini Cut
1 Handful of Spinach
12 Raw Cashews for topping, need more for sauce
Couple dashes of EVOO
Food Processor, 2 pans, strainer

*For Dr. Fuhrman's Creamed Kale Sauce
2# raw Kale (I just did one bunch and added about 2-3 handfuls of spinach).
½ cup raw cashew nuts
½ cup soy milk ( I used my Almond milk)
2 tablespoons onion flakes
*I added a few dashes of Garlic pepper and nutmeg (Nutmeg should be added to any dark leafy green. It brings out the flavor).
Remove the thick bottom of the stems from the kale and place the leaves in a large pot with steamer. Steam 10-20 minutes, until soft. Remove from steamer, drain and keep draining the excess water.
Add all ingredients to food processor and mix until creamy.

1. Place Broccoli, Zucchini and spinach in a sauce pan with a few dashes of EVOO. Just to soften and cook them
2. Cook Gnocchi as directed.
3. Drain Gnocchi
4. Combine Gnocchi, veggies and some of the Creamy Kale sauce. Stir all together and decide if you need more sauce or not.
5. I used a 1C measure to scoop out. I think I did 3 per person, because its not all Gnocchi, there is also the veggies.
6. I then added about 12 Raw Cashews on top.

Enjoy!

Butternut Squash/Cashew Crockpot Lasagna

1 Butternut Squash
10 Baby Carrots
2 Handfuls of Spinach
1C Raw unsalted Cashews
1/2C Unsweetened Vanilla Almond Milk
1 Zucchini
1.5 Bags of Mozz Veggie Cheese
2 Cans of Diced tomatoes with Italian Seasoning
1 Box Whole Wheat Lasagna Noodles
Food Processor and Crockpot
**I also added the leftover Dr. Fuhrman Kale Sauce (A whole bunch of Kale, steamed for about 20 minutes, 1/2 cup raw cashews, 1/2 cup plain soy milk--I used my almond, 2T onion flakes. I added a few dashes of garlic pepper and nutmeg. Put in food processor until creamy).

• Put the entire Butternut Squash in microwave for about 10 minutes. It will be hot when getting it out. Remove skin and seeds after you cut it in half, lengthwise. Then cut Butternut into pieces and place in food processor.
• Put Carrots in water and microwave them for about 10 minutes, when done, cut and put in food processor, no water.
• Add spinach, cashews and almond milk to food processor. Process until creamy. I left small chunks of Buttenut Squash.
• Cut Zucchini into pieces but don't add them to food processor.
• Spray Crockpot with non stick spray and add a little layer of Tomato and Italian seasoning to bottom.
• Add uncooked Whole Wheat Noodles, about 3 of them (I use a large 7qt crockpot). I just place them in sometimes broken, doesn't have to be perfect.
• Add a layer of the Butternut/veggie mixture
• Add a layer of Zucchini
• Add more tomatoes, not to much of the juice
• Add a layer of Veggie cheese.
• Repeat until you run out!

Cook on low for 2.5-3 hours.
I turn mine off and take lid off once done to let set and start cooling. Beware, it is very hot so be careful. Very yummy dish!
Enjoy!

Protein Pancake with sauteed cinnamon/apple with natural almond butter



For Pancake... This recipe makes about 3-4 pancakes. I used a 1/2C to measure, next time, I may use 1/3C to measure into pan.
1 C Hodgson Mill Insta-bake
Small handful of chopped pecans
1T Chia Seeds
1T Flaxseed
1T Wheat Germ
2t protein powder
1T Ezekiel 4:9 cereal
1/4C Egg whites
2T Unsweetened Apple Sauce
1/2C Unsweetened Vanilla Almond Milk
Mix all together and cook in pan just like regular pancake. I sprayed with non stick everytime I turned the pancakes!

Sauteed Cinnamon/Apple with natural Almond Butter
Depends on how much you want to make. For the one pictured, this is what I used...
1/4 of a apple, cut into pieces.
2t Almond Butter
Drop or two of EVOO
Few dashes of Cinnamon

In a pan, literally drop a drop or two of EVOO
Add apples into pan, cook a little bit. I like them a little hard, I hate warm apples.
Add a few dashes of cinnamon and stir.
Once the apples are coated with cinnamon, add the almond butter and stir around until apples are coated. Remove from heat and add to pancakes!
Enjoy!

Egg white Cups

I made these for a pre workout protein for my hubby...
I use egg whites, from the container.
1 muffin tray and nonstick spray.
Spray muffin tray
I put 2-1/4 cup of egg whites in each cup (equals 6T or 2 eggs, 50 calories in one cup).
I just added a little dash of salt and pepper to each.
40 minutes at 350 degrees.

**If you want to make a yummy breakfast, add veggies and cheese or veggie chesse. Make little eggwhite rellenos, super easy!
Enjoy!

Baked Butternut Squash

1 Butternut Squash
EVOO
S&P
1 Cookie Sheet

Microwave squash for 5 minutes to soften. Depends on squash size, may need more time
Cut lengthwise, scoop out seeds, peel skin with a peeler
Cut into cubes, and place on cookie sheet
Drizzle a little EVOO over the top
S&P
Mix with hand
Bake in oven @400 for 45 minutes, occasionally stirring them up. Can bake longer if like my crunchy-I did!!
Enjoy!
**Served with my Tilapia in lemon white wine sauce**

Phyllo Dough Pockets

t=teaspoon, T=tablespoon

-Frozen Phyllo Dough, follow thawing directions.
-Any cut up veggies. I believe I used, Cauliflower, red peppers, green peppers, broccoli, onion, the list goes on!
-2 Tomato/basil frozen patties-Morningstar, just leave out for about 30 minutes to thaw and easily tear apart.
-Mix veggies, and torn up tomato/basil patties in a bowl.

-In another bowl, combine...
1t Hoisin Sauce
4t BBQ sauce, I make sure mine BBQ is not made with High Fructose corn syrup, watch out most are.
1t Sweet and Sour Chili sauce, can be found in Chinese section of store.
1t Black pepper sauce, can be found at Trader Joe's.
-Add sauce to veggies and patties, mix well

-Spray cookie sheet with Butter Flavored Pam Spray
-Layout sheets and lightly spray with Butter Flavored Pam spray. In between sheets and all. I believe for each pocket I used about 7 sheets, just depend on how thick it looked.
-Add some mixture and then take the corners of the Phyllo sheets to the middle to make a pocket. Spray again with Butter spray and repeat process.

Bake @350 for 40 minutes, brush on a light brushing of regular Hoisin Sauce.
Bake @400 for 10-15 minutes. I go by color. We like ours crispy.
Let stand for a few minutes.
Enjoy!