KBB's (Kidney Bean Burritos)

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Ok so a few years ago my doctor really pushed me to go on a fiber full diet....Ya... Anyway it forced me to become somewhat inventive. Robbie and I were dating at the time and we invented the Kidney Bean Burritos. We had them the other night and I snapped some pictures. We both love them! It feels like such a healthy meal, and it mostly is. Plus its a cinch!

Heres what you need.

Flour tortillas (or wheat for extra fiber)
1 can Kidney Beans
1 can corn
cheddar cheese
lettuce
optional: sour cream

Throw a small amount of cheese, corn and kidney beans on the flour tortilla, heat up for 30 seconds, remove and add lettuce and sour cream if desired (if I use sour cream I only use a tiny bit but you really don't need it) Then eat it. Honestly I know it sounds weird but don't knock it til you try it. I love it!

Sean's famous alfredo sauce

Here's the recipe you've been waiting for. :) We googled for it...I don't remember where it came from

1 pint of Heavy Cream
2 Tbs Cream Cheese
1 tsp Garlic powder
1 stick of butter
½ - ¾ Cup Parmesan cheese

In a saucepan melt butter. When butter is melted add cream cheese. When the cream cheese is softened add heavy cream. Simmer this for 15-20 minutes on low. You may wish to season with a little salt and pepper.

Apple Crisp

Sorry this picture didn't turn out very well. I only had my camera phone so it doesn't do it justice. We found this recipe online at BettyCrocker.com. It is super easy and ever more tasty!

4	medium tart cooking apples, sliced (4 cups)
3/4	cup packed brown sugar
1/2	cup all-purpose flour
1/2	cup quick-cooking or old-fashioned oats
1/3	cup butter or margarine, softened
3/4	teaspoon ground cinnamon
3/4	teaspoon ground nutmeg
	Cream or Ice cream, if desired

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1.	Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
2.	Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
3.	Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream

We used Granny Smith apples and they were perfect. It was really easy and we can't wait to do it again!

Pumpkin Chocolate Chip Muffins

My friend made these last week and they were sooo good! I asked her how to make them and have been craving them ever since, so I tried it out today. I think it's the easiest recipe ever and very fitting for the season, so I figured I'd share :)


All you need is...
1 spice cake mix
A can of pumpkin... Either a 16 oz. can or you can use half of one of the big 30 oz. cans
1 bag of semi sweet chocolate chips

That's it!

Just mix the 3 ingredients together, put the mixture into a muffin tin that is either greased or use liners and you're all set to bake it. If you look on the back of the cake box, it'll tell you how long to cook a muffin tin for. For example, I used Duncan Hines and it said bake for 18-21 min. on 350. So you'll just have to read the back of your box.

If you're wondering... my recipe made 18 muffins.

They are amazingly simple and so yummy! Enjoy!!!

Also... if you want to know another secret, you can also use this recipe to make pumpkin chocolate chip cookies. Instead of putting them in a muffin tin, just put them on a baking sheet. I believe you bake them at 350 but for less time. I think around 12 min... but you may have to keep an eye on them to make sure.

Salsa Chicken & Cafe Rio Rice

This recipe comes from many different places. Someone gave me the recipe for Cafe Rio rice, chicken, and their cilantro ranch dressing, but I can't remember who it was! My step mom makes chicken like this all the time and I love it. But, I got this salsa recipe from Betty Crocker's Quick and Easy cookbook and I changed it a little. So...you tell me where I should say I got this recipe! :)

Chicken:

4 chicken breasts

1/2-1 cup flour

2 tsp taco seasoning mix

2 tbsp vegetable oil

Mix flour and taco seasoning mix together. Heat oil in a frying pan over medium heat. Dredge chicken in flour mixture and place in frying pan. Cook 3-5 minutes, turning once until brown on every side. Reduce heat to medium-low and cook about 8 minutes, turning once, until chicken is no longer pink inside.

Salsa:

1 can Mexicorn (whole kernel corn with red and green peppers), drained

1 medium avacado, chopped

2 tbsp chopped cilantro (I always use more)

1 tbsp lime juice

1 tbsp honey

2 tomatoes chopped

the remaining taco seasoning mix packet

While chicken is cooking, mix it all together. This is also an amazing chip dip. You can add a can or two of drained black beans if you'd like. And I don't usually measure any of this. I just eyeball it.

Rice:

1 cup rice

2 cups water

1/3 tbsp butter

1/3 cup chopped cilantro

1 1/2 tsp minced garlic

1 1/2 tsp chicken boullion

1/3 tsp cumin

1/4 tsp salt

1 1/2 tbsp chopped onion

Put rice, water and butter in a pan and bring to boil. Add rest of ingredients. Turn to low and cook 20 mintues, or until done.

Serve the salsa over the chicken. It's yummy!

Granola

6 cups quick oats
1/2 cup packed brown sugar
3/4 cup wheat germ
1/2 cup coconut
1/4 cup sesame seeds
1 cup chopped nuts
1/2 cup nonfat dry milk
2/3 cup honey
2/3 cup vegetable oil
2 TBS water
1 1/2 tsp vanilla
1 cup raisins

In bowl, combine first seven ingredients. Combine honey, oil, water, and vanilla. Add to oat mixture. Stir well. Turn into 2 large shallow backing pans. Heat at 300 degrees for 25-35 minutes or lightly toasted. Stir twice during heating. Crumble into pieces. If desired add raisins. Store in tightly sealed container. May be frozen.

I got this recipe from my mother-in-law. It is healthy and yummy!!!

Teriyaki Chicken Alfredo

I know teriyaki and alfredo NEVER go in the same title together, but that is just what this is called and having tasted it, I can't think of another name for it. It's one of my all time favorite dishes!! It may sound a little strange, but it is SOooo yummy!

Ingredients:
1 T butter
1 T olive oil
2 chicken breast halves cut in 3/4" strips
1/2 c chopped green onion
2 cloves garlic, minced
1 c milk (you can use cream to make the sauce thicker, but it may make you thicker too. ;)
1 pkg alfredo sauce mix
3/4 cup Very Very Teriyaki sauce (Yes, you need this brand. It is amazing!)
1 cup sliced mushrooms
2 cup broccoli
1 sliced green pepper
1 sliced orange pepper
1/2 sliced red pepper
1/4 c chopped parsley
2 T chopped basil
1/2 c parmesean cheese
1 lb fettucini, cooked

Directions:
Melt butter and oil in a skillet and add chicken, onions, and garlic - stir fry until the chicken browns - it takes a little while. Add milk, alfredo mix, any veggies you may be adding, and teriyaki sauce. Add salt and pepper to taste. Bring to a boil, then reduce heat to medium for 3-5 minutes, or until thickened (I always let it thicken longer). Add parmesean, parsley and basil and remove from heat once cheese is melted. Toss with fettucini and serve.

I got this from my step mom. It's seriously my favorite dish, I think. And I also really love it because it's really an all-in-one dinner: veggies-check, protien-check, grain-check, milk-check. Today I served some fruit with it because that's really all it's lacking. I hope you like it as much as I do!