Funeral Potatoes

 from: http://www.happybeinghealthy.com/

• 1 (2 pound) package frozen hash browns; thawed (you can boil and shred real potatoes if you prefer)
• 1/4 cup butter (you can cut this to 2 tablespoons for a healthier option)
• 1 (10.75 ounce) can cream of chicken soup (or see recipe below)
• 1 (8 ounce) container sour cream (you can use light or fat free sour cream)
• 1/2 cup onions; chopped
• 2 cups shredded cheddar cheese (you can use light varieties of cheese)
• 1 teaspoon salt
• dash black pepper
• crushed cornflakes or Ritz crackers (can can omit this step altogether if you like!)

Preheat oven to 350 degrees.

In large saucepan, melt butter over medium-low heat.  Add onion and saute 3-5 minutes or until tender.

Add hash browns, soup and sour cream.  Mix well.

Add cheese, salt and pepper.  Mix well.

Place mixture in greased 9 x 13 pan.  Top with cornflakes or crackers if desired.

Bake, covered, in preheated oven for 40 minutes.

---

Healthy Cream of Chicken Soup Substitute

(1 recipe=1 can of cream of chicken soup)

• 3 T. flour (I used whole wheat)
• 1/4 tsp. salt
• dash pepper
• 1 T. butter
• 1/2 C. chicken broth (lower sodium is best)
• 3/4 C. skim milk (or whatever kind of milk you want to use)

PB Banana Bread

o                        2 cups flour

o                        1 cup sugar (I use less)

o                        1 tablespoon baking powder

o                        1/2 teaspoon salt

o                        1 cup mashed bananas

o                        1/3 cup milk

o                        1/3 cup peanut butter

o                        3 tablespoons vegetable oil

o                        1 egg

o                        1 cup mini chocolate chips

o                        1/2 cup peanuts, chopped (divided)

Glaze (optional)

o                        1/2 cup powdered sugar

o                        2 tablespoons peanut butter

o                        2 tablespoons milk

Instructions

o                            Preheat the oven to 350°F. Spray a loaf pan or mini loaf pans with cooking spray. Set aside.

o                            In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the milk, bananas, peanut butter, oil and egg. Add the wet ingredients to the dry ingredients. Stir just until moistened. Stir in the chocolate chips and half of the peanuts. Spoon the batter into the pan(s) and sprinkle the remaining peanuts on top.

o                            Bake in the preheated oven until golden on top and a skewer inserted in the center comes out clean, about 50-60 minutes for a full sized loaf, or 30-45 minutes for mini loaves (depending on the size of loaf pan). Let cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.

o                            When cool, make the glaze: In a small bowl, combine all ingredients well. Drizzle on top of the banana bread.

Quinoa

Cook 1 C quinoa in 2 C water

Add to cooked quinoa:

2 chopped tomatoes

¼ C red onion

½ C cooked beans

3 T cilantro

Stir together and pour over:

1/3 C olive oil

2 T lemon juice

pepper

Toss and chill.

Other ideas to add to quinoa:

Corn, black beans, yellow bell pepper, lime juice, cumin

Hummus

2 C cooked chickpeas

¼ C water

3-5 T lemon juice

1 ½ T tahini

2 cloves garlic, crushed

½ t salt

Optional: 2 T olive oil

Mix in food processor

Vegan pancakes

1 1/4 cups flour
2 tablespoon sugar or other sweetener
2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoon oil
1 1/2 cups water

Mix dry ingredients and wet ingredients seperately. Combine to make pancake/waffle batter. Cook on an ungreased, non-stick or greased griddle.  

-------------

Banana Pancakes

2/3 C flour

1 t baking powder

1 t vanilla

1 mashed banana

½ C milk

Dash salt

Mix and cook in frying pan

---------------------

Pumpkin Pancakes

1 ½ C flour

3 T sugar

T baking powder

½ t salt

¼ t cinnamon

Dash of ginger and cloves

1 ¼ C milk

1/3 C canned pumpkin

T oil

Mix. Cook in frying pan.

Vegan peanut butter cookies

PB Cookies

½ C applesauce

¾ C p.b.

1 T vanilla

1 ¼ C brown sugar

1 C whole wheat flour

¾ C flour

¾ t baking soda

¾ t salt

Chocolate chips (Ghirardelli semi-sweet)

Bake at 375 for 10 min. 

Vegetable curry

Our basic curry

Saute onion and garlic. Add a can or 2 of light coconut milk. Add 1 C vegetable broth, if desired.  (To thicken, you can stir  2 T of corn starch into broth while it’s still cold.) Add 1-2 T curry, ½ t pepper and salt.  Add cooked chickpeas, cooked potato chunks, frozen green peas, cauliflower, and/or spinach. Serve over rice.

Optional: add cooked sweet potato or carrot chunks (or saute them with the onions)

---------

Curried Cauliflower and Potatoes

1 ½ lbs red potatoes , peeled and cubed

2 teaspoons brown mustard seeds (opt.)

2 tablespoons canola oil or 2 tablespoons vegetable oil

1 medium yellow onion , sliced

2 cloves garlic , minced

2 teaspoons fresh ginger , minced  

1 teaspoon cumin

½ teaspoon curry powder (or lots more)

2 cups cauliflower florets (about 1 head)

1 cup water

salt

fresh black pepper

1 cup fresh peas (can use frozen)

¼ cup fresh cilantro , chopped

½ teaspoon turmeric

¼ teaspoon cayenne pepper (or to taste)

Peel potatoes and cut into cubes, about 1 inch.

Place potatoes in bowl of water until ready to use.

Place mustard seeds in a saucepan over medium heat, and cook until they begin to pop (1-2 minutes) Add the oil, onion, garlic and ginger and cook until onions begin to soften.

Next add the spices cook until their fragrance intensifies.

Keep stirring.

Drain potatoes and add to pan along with the cauliflower florets.

Stir well to coat everything with the spices.

Add the cup of water and cook covered until the potatoes are just about tender, about 15 minutes.

Season with salt and pepper.

1Next add the peas and cook uncovered until tender, and until most of the liquid is absorbed.

(3-5 more minutes) Add chopped cilantro and serve.
--------------

Sweet Potato and Chickpea Curry Recipe

·                                 Cooked brown rice 

·                                 2 Tbsp canola oil

·                                 1 small yellow onion, chopped

·                                 2 cloves garlic, minced

·                                 thumb-sized piece of fresh ginger, peeled and minced

·                                 1 jalapeno pepper, seeded and minced (opt.)

·                                 1 Tbsp curry powder

·                                 1 large sweet potato, cut into 1/2-inch cubes

·                                 15-oz can chickpeas

·                                 15-oz can coconut milk, solid and liquid parts mixed (just shake the can)

·                                 1/2 cup frozen peas

·                                 1/2 cup canned diced tomatoes

·                                 1 cup water

In a heavy saucepan (Dutch oven if you have it!), heat the oil over medium-low heat. After the pan has heated up for a few minutes, add the onion, garlic, ginger, and jalapeno. Cook for about 5 minutes until everything is softened. Add the curry powder and stir for 30 seconds. Add salt and pepper (I added a lot of salt, almost a tablespoon).

Add the sweet potato, chickpeas, coconut milk, and water to the pan. Increase the heat and bring to a boil. As soon as it starts boiling, reduce the heat to medium-low and simmer until the sweet potato is tender. It took about 15 minutes for me. Add the peas and tomatoes; stir occasionally until they're heated through, about 4 more minutes. Serve over brown rice.