Author: Anne Marie

Black Bean Burritos

Serves: 6

Source: Anne Marie

Serves: 6
Source: Anne Marie

Ingredients:

  • 2 teaspoons canola or olive oil
  • 1/2 onion, diced
  • 1 – 19 ounce can black beans, rinced and drained
  • 1/2 cup frozen corn
  • 1 fresh tomato, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper or chili flakes

Instructions:

  1. Heat oil over medium heat in a large frying pan. Add onions and cook until softened, about 3 minutes.
  2. Add beans, corn, tomato, garlic, chili powder, oregano, salt,cumin, and cayenne pepper. Stir, cover, reduce heat to medium low, and cook stirring occasionally, until tomato softens and flavours blend, about 10 minutes.
  3. Heat tortilla shells in oven or in frying pan. Serve with a selection of toppings (shredded lettuce, cheese, salsa).

Chili

Serves: 6

Source: Anne Marie

Serves: 6
Source: Anne Marie

Ingredients:

  • 1 pound lean ground beef
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1/2 pepper green pepper, chopped
  • 1 – 28 ounce can diced tomatoes
  • 1- 5 1/2 ounce can tomato paste
  • 1 19 ounce can kidney beans
  • 1 19 ounce can, optional black beans
  • 1 tablespoon chili powder

Instructions:

  1. Brown ground beef with garlic, onions, and green pepper. Drain fat from meat mixture.
  2. Add tomatoes, tomato paste, cumin, and chili powder. Bring to a boil, and let simmer for 30 minutes. Add drained beans and continue cooking until beans are heated.

Fiesta Chicken Sauté

Serves: 2

Source: Chatelaine

Serves: 2
Source: Chatelaine

Ingredients:

  • 1 teaspoon olive oil
  • 2 boneless chicken breasts
  • 1/2 cup orange juice
  • 2 tablespoons salsa

Instructions:

  1. Heat olive oil in frying pan over medium heat. Add chicken and cook until golden brown, about 4 minutes per side.
  2. Stir in orange juice and simmer uncovered, turning often until chicken feels springy when touched, 6 to 8 minutes.
  3. Stir salsa into sauce. Continue simmering until salsa is heated. Place chicken on plates and pour sauce over top. Sprinkle with fresh herbs.

Bean & Pasta Soup

Serves: 8

Source: Anne Marie

Serves: 8
Source: Anne Marie

Ingredients:

  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1/2 tablespoon olive oil
  • 1 – 28 ounce/796 ml can diced tomatoes
  • 1 10 ounce/284 ml can beef broth
  • 1 can water
  • 1 – 19 ounce/540 ml can white kidney beans
  • 1/2 cup baby shell pasta or macaroni
  • 1/2 teaspoon each oregano, basil, and thyme

Instructions:

  1. In a heavy saucepan,sauté onion and garlic in olive oil for 2 minutes.
  2. Add tomatoes, broth, water, kidney beans, oregano, thyme, and basil.
  3. Bring to a boil. Stir in pasta and simmer uncovered for about 10 minutes or until pasta is cooked. Serve immediately in bowls. Top with fresh Parmesan cheese and chopped parsley.

12 Minute Sponge Roll

Serves: 8 slices

Source: Anne Marie Parks

Serves: 8 slices
Source: Anne Marie Parks

Ingredients:

  • 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 4 egg yolks
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla
  • 4 egg whites
  • 1/2 cup sugar
  • 2 tablespoons warm water
  • 1 tablespoon icing sugar
  • 2 squares unsweetened chocolate
  • 2 tabespoons butter
  • 2 cups sifted icing sugar
  • 4 tablespoons milk
  • 1 teaspoon vanilla

Instructions:

  1. Grease a 10 x 15 cookies sheet, line the sheet with parchment paper, and lightly grease the parchment paper. Preheat oven to 375 degrees.
  2. Sift flour with baking powder and set aside. Combine egg yolks, 1/4 sugar, and vanilla in a deep bowl and beat at high speed with an electric mixer until pale, thick, and fluffy.
  3. Wash beaters, then beat egg whites until thick. Continue beating and add 1/2 cup of sugar until egg white mixture is stiff.
  4. Fold in 1/3 of egg white mixture into yolk mixture and then fold in the remainder. Add sifted flour, half at a time to the egg mixture, and fold in thoroughly. When flour is incorporated, fold in warm water. Gently pour batter onto the greased parchment and spread to the corners. Tap the cookie sheet on the counter a few times to level the mixture and bake at 375 degrees for about 12 minutes. While sponge is baking, dust a clean dish towel with icing sugar. Invert the baked sponge immediately onto the dish towel, peel off the parchment paper and trim off and crusty edges. Then gently roll up the sponge cake, rolling in the towel as you go. Transfer to a wire rack to cool.
  5. Melt chocolate and butter over warm water to combine. Mix icing sugar, milk, and vanilla in and large bowl and beat in melted chocolate mixture. Set aside to cool. Spread over cooled sponge cake.

Cabbage Roll Casserole

Serves: 6

Source: Betty Crocker Slow Cooker Recipes

Serves: 6
Source: Betty Crocker Slow Cooker Recipes

Ingredients:

  • 1 pound lean ground beef
  • 1 medium onion, chopped
  • 5 cups coleslaw mix
  • 1 cup rice, cooked
  • 1/4 cup water
  • 2 teaspoons chili powder
  • 1/2 teaspoon oregano
  • 1/4 teaspoon pepper, ground
  • 1/4 teaspoon cayenne pepper
  • 15 ounce jar tomato sauce, chunky style

Instructions:

  1. Precook 1/2 cup of rice. Brown ground beef with onion; drain.
  2. Mix beef with rice and remaining ingredients in slow cooker. Cover and cook on low setting for 4 to 6 hours until cabbage is tender.

Sugar Free Lemon Cherry Biscotti

Serves: 24 cookies

Source: Canadian Living Home Baking

Serves: 24 cookies
Source: Canadian Living Home Baking

Ingredients:

  • 3/4 cup sugar substitute
  • 2 eggs
  • 1 egg yolk
  • 1/4 cup canola oil
  • 1 1/2 teaspoons grated lemon rind
  • 1 1/2 teaspoons vanilla
  • 2 cups all purpose flour
  • 3/4 cup dried cherries
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions:

  1. Line a rimless baking sheet with parchment paper. Preheat oven to 350 degrees.
  2. In a large bowl, beat together sugar substitute, eggs, and egg yolk; beat in oil, lemon rind, and vanilla. In a separate bowl, mix together flour, baking powder, salt, and dried cherries. Stir into egg mixture.
  3. Divide dough in half. On a lightly floured surface. Roll each half into a 12 inch (30 cm) long log. Place logs 2 inches (5 cm) apart on prepared baking sheet; flatten logs to 3/4 inch (2 cm) thickness, leaving slightly rounded tops.
  4. Bake at 350 degrees for 20 minutes. Remove from oven and let logs cool on a rack for 10 minutes. Transfer to a cutting board; with a serrated knife or electric knife, cut diagonally into 1/2 inch (1cm) thick slices. Bake an additional 15 minutes at 350 degrees rotating pans halfway through baking time. Transfer to racks and let cool.

Chicken Fajitas

Serves: 4

Source: Anne Marie

Serves: 4
Source: Anne Marie

Ingredients:

  • 1 pound boneless chicken, sliced
  • 1 garlic clove, chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin, ground
  • 1 teaspoon oregano, dried
  • 1 teaspoon canola or olive oil
  • 1 green and 1 red pepper green and red peppers, sliced
  • 1 large onion, sliced
  • 1 cup shredded cheddar cheese
  • 2 cups shredded lettuce
  • 1 tomato, chopped
  • salsa

Instructions:

  1. Prepare toppings.
  2. Slice chicken. Sprinkle with chili powder, cumin, and oregano. Brown garlic in oil over medium high heat. Add chicken strips and cook until brown. Add sliced onion and peppers and cook until vegetables are tender crisp.
  3. In the meantime, warm whole wheat tortilla shells in a grill pan or frying pan.
  4. Spread chicken mixture over torilla shells and add toppings.

Fall Fruit Crisp

Serves: 4

Source: Robinhood Flour

Serves: 4
Source: Robinhood Flour

Ingredients:

  • 3 cups apples, peeled and sliced
  • 2 cups pear, peeled and sliced
  • 2 cups cranberries
  • 2 tablespoons all purpose flour
  • 1/3 cup maple syrup
  • 1/3 cup brown sugar
  • 1/2 cup rolled oats
  • 1/4 cup all purpose flour
  • 1 teaspoon cinnamon
  • 1/4 cup canola margarine

Instructions:

  1. Preheat oven to 375. Grease an 8″ baking dish.
  2. Combine all ingredients for fruit mixture. Mix well. Spread in baking dish.
  3. Combine first four dry ingredients for topping. Cut in margarine until mixture is crumbly. Spread over fruit. Bake at 375 degrees for 30 to 40 minutes.

Note: Peaches may be used to replace pears.

Apple Cranberry Cake

Serves: 8 inch cake

Source: Robinhood Flour

Serves: 8 inch cake
Source: Robinhood Flour

Ingredients:

  • 2 cups apples
  • 1/4 cup brown sugar
  • 1 tablespoon lemon juice
  • 3/4 teaspoon cinnamon
  • 1/3 cup dried cranberries
  • 1cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 1/3 cup white sugar
  • l large egg
  • 1 teaspoon vanilla
  • 1/2 cup plain yogurt
  • 2 tablespoons slivered almonds, optional

Instructions:

  1. Preheat oven to 350. Spray an 8 inch round pan with cooking spray.
  2. Topping – Combine all ingredients for the topping in a small saucepan. Cook over medium heat, stirring often for about 5 minutes, or until apples are tender crisp. Drain.
  3. Combine flour, baking soda, and salt.
  4. Cream margarine and sugar in a small mixer bowl until blended. Add egg and vanilla, beating until smooth.
  5. Add flour mixture and yogurt alternately, mixing lightly after each addition.Spread batter evenly over greased pan.
  6. Arrange apple mixture on top. Sprinkle with almonds.
  7. Bake at 350 for 23 to 28 minutes, or until cake starts to pull away from the sides of pan. Cool for 10 minutes, then remove to a serving plate.