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Vegetarian Nachos


Source: https://www.youtube.com/watch?v=8RifGBTeLJs

1/2 T (.5 oz) Olive Oil
1 Can Black Beans, Rinsed and Drained
1 Can Kidney Beans, Rinsed and Drained
1 Can Corn, Drained
1 (7 oz) Can Hot Salsa
1 Packet Taco Seasoning
Tortilla Chips
Cheese, to taste

Other toppings:
Diced Onion
Diced Peppers
Hot Sauce
Sour Cream
Avocado/Guacamole
Tomatoes
Salsa

Heat olive oil over medium high heat. Add black beans, kidney beans, and corn. Saute until warmed through and hot. Add salsa and taco seasoning, mix well and let simmer until most of the liquid is gone.

Line a cookie sheet with foil and pre-heat oven to 350F. Layer on the chips, then the filling, then cheese. Repeat layers if desired. Bake for about 5-10 minutes or until cheese is melted. Topping with whatever else you want on your nachos.

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Chinese Five Spice Carrots

Source: https://www.allrecipes.com/recipe/235560/chef-johns-five-spice-carrots/

1 lb Baby Carrots
1T (.5 oz) Olive Oil
1/2 t Chinese 5 Spice

Mix all together in a sauce pan. Cover and cook until carrots are tender.

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Pumpkin Oatmeal


Source: https://www.foodnetwork.com/recipes/aarti-sequeira/pumpkin-oatmeal-recipe-2012751

2 C Water
2 C Milk
1/4 t Salt
2 Boxes Raisins
1 (14 oz) Can Pumpkin
1 t Pumpkin Pie Spice
2 C Old Fashioned Oats
Walnuts, Honey or Maple Syrup, Optional

In a dutch oven, combine the water, milk, salt, raisins, pumpkin, and pumpkin pie spice. Bring to a boil. Add the oatmeal. Turn the heat down and cook according to oatmeal instructions. Top with walnuts, honey, or maple syrup if desired.

This makes 3 servings. Each serving contains 2 servings of grains, 1/2 fruit, 1/2 dairy according to us gov website.


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Ben Heck Beef Stew


Source: https://www.youtube.com/watch?v=Jzhi134XyfU

Beef Roast
1 Bag Baby Carrots
1/2 Onion, Chopped
6 Small Potatoes, Sliced
1 Carton Beef Broth
Black Pepper, to taste
Kosher Salt, to taste
Oregano, to taste
Worcestershire Sauce, to taste

Combine all in a crock pot and cook on low for 6-8 hours.

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Scalloped Potatoes


Source: https://tasty.co/recipe/scalloped-potatoes

1 T Butter
1 t Minced Garlic
1 T Flour
1 C Milk
1 t Salt
1/2 t Pepper
3 Large Baking Potatoes (42 oz / 2.75 lbs), sliced
2 oz Parmesan Cheese

Preheat oven to 350F. Peel and slice the potatoes into rounds then place in a small baking dish.

In a small saucepan, fry the garlic in butter until fragrant. Add the flour, salt, and pepper. Mix well. Slowly add milk while constantly whisking. Bring to a boil, then remove from heat.

Pour the sauce over the potatoes and then sprinkle with Parmesan. Bake for about 1 hour, or until bubbly and golden.

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Penzey's Hot Chocolate for One


Source: https://www.penzeys.com/shop/recipes/homemade-hot-chocolate/

2 C Milk
1 1/2 T Sugar
1 1/2 T Cocoa Powder
1 pinch Cinnamon, Optional
1/4 t Vanilla Extract, Optional
Mini Marshmallows, Optional

Combine milk, sugar, cocoa powder, and cinnamon in a sauce pan. Whisk until smooth and heated through. Remove from heat and whisk in vanilla extract. Top with mini marshmallows if desired.


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White Cheddar Mac n Cheese





Source: https://42ndrecipestreet.blogspot.com/2018/11/smoked-gouda-mac-n-cheese.html

Recently I went to Panera while out to the mall and had their Mac & Cheese. Delicious! This is my attempt to re-create it

1 (16 oz) PKG Pasta
3 T Butter
2 T Flour
1 T Garlic Salt
1/4 t Pepper
1 Pinch Nutmeg
1 Pinch Cayenne Pepper
1 Pinch Thyme
2 C Milk
12-13 oz White Cheddar

Cook pasta according to package directions and drain.  Use the same pan and melt the butter over medium heat. Stir in the flour and seasonings. Cook for a couple minutes, whisking frequently. Stir in the milk a little at a time, mixing constantly. Stir in the cheese and mix until well melted and very smooth. Return pasta to pan and mix well to coat.

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