Trail Mix Balls

  • 2 cups granola or oatmeal
  • 1/3 cup chopped peanuts
  • 1/4 cup dried cranberries
  • 1/4 cup raisins
  • 1/4 cup wheat germ or ground flax
  • 2 tbsp pumpkin seeds
  • 2 tbsp coconut (optional)
  • 1/2 cup honey
  • 1/2 cup peanut butter

1. Mix granola, peanuts, cranberries, raisins, wheat germ, pumpkin seeds and coconut.
2. Bring honey to a vigorous boil for 30 seconds. Turn off heat. Whisk in peanut butter.
3. Add granola mixture to honey and peanut butter mixture and combine.
4. While warm, form into balls. Refrigerate until firm.

Hazelnut & Zuchini Pasta

2 tbsp butter
2 tbsp oil
4 small zuchini, chopped into small pieces

1. Cook zuchini over medium for 5-10 minutes

2 cloves garlic, chopped

2. Add garlic, cook for 1 minute.

Whole wheat pasta, cooked according to package directions
1/2 cup hazelnuts, toasted and chopped
1/2 cup parmesan cheese
salt and pepper

3. Add cooked pasta and the rest of the ingredients to pan. Add some pasta water to pan if it is too thick.

Pad Thai

1 tbsp oil
2 eggs beaten

1. Cook eggs (break eggs into small pieces, not big chunks) and set aside.

2 tbsp oil
2 minced garlic cloves
1 tsp minced ginger
1 carrot julienned

2. Saute ginger, garlic, carrots on medium heat

1/4 cup lime juice
3 tbsp fish sauce
2 tbsp brown sugar
1-2 tsp hot chili sauce (or 1 tsp chili flakes + 1 tbsp ketchup)

3. Mix these ingredients. Add to pan.

3/4 pound dried rice noodles (cooked according to directions)

4. Add cooked noodles and return egg to the pan. Mix thoroughly and turn off heat.

8-10 scallions chopped
1 cup bean sprouts
1/4 cup chopped peanuts
1/4 cup cilantro

5. Add these ingredients as a garnish.

Apple-Rhubarb Crisp

Ingredients:
3 cups diced rhubarb
2 large Granny Smith apples, peeled, cored, diced
3 tbsp. orange juice
1 cup granulated sugar
1/2 tsp. cinnamon
1 tbsp. butter, cut in small pieces

1 cup all-purpose flour
1/2 cup light brown sugar
3/4 cup quick cooking oats
1/4 tsp. baking soda
1/8 tsp. salt
6 tbsp. melted butter

Preparation:
Grease and flour a 9-inch square baking dish. Heat oven to 375 degrees.

In a bowl combine rhubarb, apple, sugar, juice, cinnamon; spread in the bottom of the prepared pan and dot with the butter.

In another bowl, combine remaining ingredients until blended and crumbly. With hands, sprinkle over the top of the rhubarb and apple mixture. Bake for about 45 to 55 minutes, or until browned and fruit is bubbly. Serves 8.

Easy Crockpot Supper

Ingredients
1 lb hamburger
1 can peas
1 can corn
4 medium potatoes
2 cans cream of mushroom soup

Put unthawed hamburger in bottom of crockpot. Making sure it is chopped into small chunks. Add 1 can of peas drained and 1 can of corn drained. Top with 4 potatoes thinly sliced. Dump 2 cans of mushroom soup over mixture.

Can be cooked on low all day (6-8 hours) or start at lunch on high for 4 hours.

Spinach Fettucine

1 pkg frozen chopped spinach thawed
3/4 lb fettucine or linguine pasta
2 tbsp butter
1 onion chopped
1 red pepper diced
2 cloves garlic minced
1 1/2 tsp dried basil
3 tbsp all purpose flour
2 1/4 cups milk
1 cup parmesan cheese
3 tbsp tom paste
3/4 tsp salt
1/4 tsp ground nutmeg
pinch cayenne pepper

1)Place thawed spinach in sieve; remove water by firmly pressing the spinach with the back of a spoon. Set aside.
2) Cook past a according to pkg directions;
3) Melt butter in a sauce pan over med heat; Add onion,red pepper, garlic & basil, cook 3 to 5 min, Stir in flour; gradually whisk in milk making sure there are no lumps; Stirring, bring to a boil; reduce heat & simmer for 1 min. Stir in spinach, 1/2 cup parmesan cheese, tom paste, salt, nutmeg & pepper.
4) Toss sauce with fettucine. Serve with remaining Parm cheese.

Muesli

  • 1/2 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1 cup rolled oats
  • 1 cup wheat flakes
  • 1 cup spelt flakes
  • 1 cup raisins
  • 1 cup chopped hazelnuts, roasted
  • 1 cup dried apricots, chopped
  • 2 cups dried apple slices, halved
  • 1/3 cup shredded coconut

Put seeds in a dry frying pan and cook over medium heat for 5 minutes, until golden, tossing often to prevent burning. Add coconut for the last 30 seconds. Watch carefully so the coconut does not burn. Combine all ingredients and serve with yogurt. Store in an airtight container for up to 1 week.