black bean and artichoke burritos

Ingredients

• Servings: 8
• 1 (15 ounce) can black beans, drained and rinsed
• 1 tablespoon vegetable oil
• 1 (10 ounce) can artichoke hearts, drained and sliced
• 1 medium onion, diced
• 3 cloves garlic, crushed
• 8 (10 inch) flour tortillas
• 2 cups shredded sharp cheddar cheese
• 1 large tomato, diced (optional)

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• pour the beans into a large iron skillet, and bring to a boil. cook at a hard simmer until they become pasty and begin to resemble burrito beans in texture.
• heat oil in a separate skillet over medium heat. stir in artichoke hearts, onion, and garlic; cook until the artichokes become golden brown.
• place tortillas in a dry skillet over low heat to warm. remove from skillet. spoon beans and artichoke mixture each tortilla, and top with cheese and tomato. fold in ends, and roll up.

Shortbread Crust

Ingredients

• Servings: 1
• 1 cup butter
• 1/2 cup confectioners' sugar
• 2 cups all-purpose flour
• 1/4 teaspoon baking powder

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, cream butter and confectioners' sugar until light and fluffy. stir together flour and baking powder; blend into butter mixture. pat into a 9 inch pie plate.
• bake in preheated oven for 12 to 15 minutes, or until edges are lightly browned.

Chocolate-almond Macaroons

Ingredients

• Servings: 2
• 2 cups almonds
• 1 cup white sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 eggs
• 1/2 teaspoon almond extract
• 3/4 cup chopped semisweet chocolate

Recipe

• preheat oven to 350 degrees f. line cookie sheets with parchment paper.
• finely grind the almonds, sugar, cinnamon and salt in a food processor.
• separate one of the eggs and add the white, the other egg, and almond extract and process until the mixture holds together. transfer to a bowl and stir in the chocolate.
• moisten hands and roll mixture into 1-inch balls. place on prepared cookie sheet. flatten to 1/3-inch thick rounds.
• bake until tops puff and centers are still soft, about 12 minutes. remove to a rack and cool completely. replace parchment paper for next round of cookies.

Salmon Casserole Surprise

Ingredients

• Servings: 6
• 4 cups sliced potatoes
• 1 (16 ounce) can salmon, drained (liquid reserved) and salmon flaked
• 1 cup milk, or as needed
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 cup mayonnaise
• 1/2 cup grated parmesan cheese
• 1 teaspoon worcestershire sauce
• 1 teaspoon prepared mustard

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• place potatoes into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, 10 to 15 minutes. drain.
• mix reserved liquid from salmon and enough milk to make a total of 2 cups together in a measuring cup or bowl.
• preheat oven to 375 degrees f (190 degrees c). generously grease a casserole dish.
• melt butter in a saucepan over medium-low heat. stir flour into melted butter and cook until dissolved, about 1 minute. gradually add milk mixture to butter-flour mixture; cook, stirring constantly, until sauce is thickened and smooth, 5 to 10 minutes.
• layer potatoes, salmon, and sauce, alternating 1 or 2 times, into the prepared casserole dish.
• whisk mayonnaise, parmesan cheese, worcestershire sauce, and mustard together in a bowl; pour over casserole.
• bake in the preheated oven until casserole is bubbling, about 30 minutes.

health balls i

Ingredients

• Servings: 2
• 3/4 cup natural peanut butter
• 3/4 cup honey
• 1/2 cup granola
• 1/2 cup crisp rice cereal
• 1/2 cup semisweet chocolate chips
• 1/2 cup chopped walnuts
• 1/2 cup raisins
• 1/2 cup graham cracker crumbs
• 1/2 cup shredded coconut

Recipe

• heat honey and peanut butter together over low heat until creamy. remove from heat and cool.
• mix the rest of the ingredients into the honey/peanut butter mixture, except coconut. shape into balls. roll in coconut and refrigerate or eat right away.

's Butternut Squash Fries

Ingredients

• Servings: 3
• 1 butternut squash - peeled, seeded, and cut into strips
• 2 tablespoons olive oil
• 2 teaspoons paprika
• 3 cloves garlic, minced, or more to taste
• 3 sprigs fresh thyme, leaves stripped, or more to taste
• salt to taste

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 425 degrees f (220 degrees c). lightly oil a baking sheet.
• mix squash, olive oil, paprika, garlic, thyme, and salt together in a bowl until evenly coated; spread in a single layer the prepared baking sheet.
• bake in the preheated oven until squash is tender and lightly browned, 30 to 40 minutes.

Cranberry Muffins

Ingredients

• Servings: 12
• 1 1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup white sugar
• 1/4 cup vegetable oil
• 1 egg, beaten
• 1 cup orange juice
• 1 tablespoon orange zest
• 1 1/2 cups chopped cranberries

Recipe

• preheat oven to 400 degrees f (200 degrees c). grease and flour muffin pan, or use paper liners.
• sift together flour, salt and baking powder. set aside.
• beat oil and sugar together until light. add egg and beat until smooth. add orange juice and grated zest.
• add flour mixture and stir just until mixed. fold in cranberries.
• fill greased muffin pans 2/3 full. bake at 400 degrees f (200 degrees c) for 20-25 minutes.