5 Minute Chocolate Cake ~ posted by kidlovingmama

5 MINUTE CHOCOLATE MUG CAKE
1 MicrowaveableCoffee Mug
4 tablespoons flour(that’s plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Small splash of vanilla

Add dry ingredients to mug, and mix well . Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don’t be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT! (This can serve 2 if you want to share!)

Mango & Black Bean Salad ~ posted by nancypants

 

Mango and Black Bean Salad

This is one of our family favorites! It’s especially good if you make it a few hours ahead of time but still delicious (perfect for Summer) if you make it just before scarfing it down.

1 large mango, cut into small chunks
1 avocado, cut into small pieces
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1/2 cup red pepper, finely chopped
3 green onions, thinly sliced
1 handful cilantro, roughly chopped
1 recipe Lime Dressing

Dressing:

2 Tbsp freshly squeezed (or bottled) lime juice
2 Tbsp good quality olive oil
1 tsp apple cider vinegar
1 Tbsp liquid honey
1 tsp chopped fresh oregano
1 Tbsp water

Whisk together and pour over salad just before serving.

–
Nan

Fat Free Chocolate Biscotti ~ posted by ksva

Chocolate biscotti

1 c. flour
1/2 c. sugar (start with this, may need more according to your own taste)
1/2 c. cocoa
2 t. flavoring (I used raspberry; orange or almond would work nicely too)
2 egg equivalents
3/4 t. baking powder
1/4 t. salt
splash of liquor to match flavoring (I used Chambord)

Combine flour, sugar, cocoa, salt and baking baking powder.
Separately, mix flavoring and eggs. Combine. Add splash of liquor
or water as needed to have a sticky consi stency. If the mixture is
too stiff, it won’t spread out properly.

Put this glob on a greased cookie sheet and arrange it into a log
about 15 inch es long and 1 1/2 – 2″ wide. Bake at 350 for 25
minutes. Remove from oven, let cool a few minutes, then slice
diagonally into 1/2- 3/4″ slices. I got 18 pieces from mine. Place
the slices on their side and put back in the oven (300 degrees) for 15
minutes. Turn over and cook another 10-15 minutes.

Sweet Potato Muffins ~ posted by momof7

Our breakfasts are normally sweet potato muffins. Very easy to make and have the benefit of being healthy.

1 mid size can of sweet potatoes, drained and mashed
4 1/2 c. freshly milled whole wheat flour
1/2 c olive oil
3/4-1 c. succanat (I prefer less)
2 c. buttermilk (I use 2% with 2 Tbsps of vinegar added 5 mins before mixing into recipe)
2 eggs
2 tsp baking soda
2 tsp baking powder
2 tsp salt (only 1 1/2 if using sea salt)
2 tsp vanilla

I usually add 3/4 c. choc. chips to ours. (Ok, that makes them not quite so healthy!)

Makes 24 large muffins. I spray my pans with Pam. Bake at 400 for ~16 mins. My kids devour them.

Eggs in the Crockpot ~ posted by Excelsior! Academy

1 doz eggs
1 container cottage cheese
1 package shredded cheddar cheese

Crack eggs into a bowl. Fluff with a fork. Add other ingrediants and mix well. Pour into a well greased crockpot. Put on low 5-8 hours.

We only eat 1/2. So I put the other half into english muffins and have them for breakfast the next day! Easy!

Lentils, Cheese & Rice ~ posted by Carolyn in Ohio

Lentils, cheese and rice

3 cups chicken broth
3/4 cup dry lentils
1/2 cup uncooked brown rice
1/2 tsp basil (or not)
1/4 tsp oregano (or not)
1 clove garlic if you like it
4 ounces swiss cheese

Combine everything together, cook either 8 hours on low crockpot, or 1 hour on the stove.

Lentil and Sausage Cottage Pie ~ posted by Lorna

---

You can use real sausages or vegetarian.

• Preheat the oven to hot
• Boil seven medium sized peeled potatoes.
• Meanwhile simmer puy/brown lentils until soft
• Meanwhile fry two or three onions on a medium heat until transparent
• Fry a couple of sausages per person
• Mix all the ingredients except the potatoes and add your favourite seasoning/stock cube/ gravy until it resembles a ‘ground beef’ consistency
• Lay this mixture at the base of your largest casserole dish
• Mash the potatoes, add a teaspoon of salt, and spread these over the top
• Fluff the potatoes up with a fork and sprinkle on some parmesan cheese and add blobs of butter
• Put in the oven until the top looks nicely browned

DH or yourself can add pepper/ chilli sauce at the plate

Honey Baked Lentils ~ posted by CherylCO

Honey Baked Lentils

Combine in a dutch oven or saucepan:
1 lb lentils (2 1/3 C)
1 bay leaf
5 C water
2 tsp salt

Boil, covered, for 30 minutes. Do not drain. Discard bay leaf.

Preheat oven to 350. Combine and then mix into lentils:
1 tsp dry mustard
1/4 tsp powdered ginger
1 TB soy sauce
1/2 C chopped onion (sub. 2 cloves garlic or a touch of onion powder even for picky kids)
1 C water
4 slices bacon, chopped (I usually precook lightly)

Stir in most of bacon into lentils. Pour into lightly greased casserole dish. Sprinkle remaining bacon on top.

Pour over all:
1/3 C honey

Cover and bake 1 hour. If I precook the bacon a touch and sauté the onion I usually don’t bake this long. Makes for a faster dinner that way and still tastes pretty good. If you have the time, baking together will mix flavors a bit more, I’m sure. If you don’t cook bacon first, take the lid off to brown it on top for the last several minutes.

It’s flexible. That’s a basic outline anyway.

Vegetarian Chili ~ posted by Ottakee

Vegetarian Chili

1 T olive oil
1 large onion chopped
2 stalks celery, chopped
6 cloves of garlic, minced
1 Tablespoon cumin
2 Tbs. chili powder
4 cups veg. or chicken broth
2 15oz. canned balck beans
2 15 oz. canned kidney beans
1 15 oz. whole kernal corn
1 15oz. can crushed or diced tomatoes

Mix all but 1 can of kidney beans and the tomatoes in a crock pot. Put 1 can of the kidney beans and the can of tomatoes in a blender and blend until smooth. Add to mixture in the crock pot. Cook on low for 4 hours.

Another Crockpot Chicken and Wild Rice Soup ~ posted by Jean in IN

this is our current family favorite

3 C Water
14 oz Chicken Broth
1 can cream of chicken soup
2/3 c. wild rice
1/2 t. thyme
1/4 t. black pepper
3 C cooked/shredded chicken
It also calls for spinach but I left it out and can’t remember how much.

Put everything except the chicken and spinach in the crockpot on High 7-8 hours or low 3 1/2 to 4 hours.
add chicken and spinach last half hour or less.

This is almost not enough for my family of 6. Kids ages 3-11