French Toast

4 eggs
1 teaspoon sugar, optional
dash salt
1 cup milk
10 to 12 slices white bread
butter
maple syrup or other syrup

Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in sugar, salt, and milk.

Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.

Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.

Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup.
Recipe for French toast serves 4.

[http://southernfood.about.com/od/frenchtoastrecipes/r/bl30118b.htm]

Crepes!

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

[http://allrecipes.com/recipe/basic-crepes/]

Peanut and Broccoli Noodles

1 lb angel hair noodles (or a thin spaghetti)
1 lb bag of frozen broccoli florets
1/2 cup natural peanut butter
4 scallions, finely minced
2 t fresh garlic - minced
1 T fresh ginger, minced (or use the dry equivalent)
1/3 c brewed black tea (full strength)
1/4 c soy sauce or Tamari
1-2 T hot chili oil (to taste)
3 T sesame oil
3 T red wine vinegar
1/2 c peanuts, coarsely chopped

Cook pasta according to the package. Drain and rinse in cold water.

Leave at room temperature or put in the fridge to chill (if you want this to be a cold dish)

Steam the broccoli

Combine all other ingredients one by one in a bowl and mix until smooth and creamy.

Add sauce to noodles and stir to combine.

Either top noodles with broccoli, or attempt mixing them in.

[http://heartyhelpings.blogspot.com/2012/01/peanut-and-broccoli-noodles.html]

Greek Salad

3 vine ripe tomatoes, cut into chunks
1 red onion, thinly sliced
1/2 European seedless cucumber, cut into bite-size chunks
1 small red bell pepper, seeded and chunked
1 small green bell pepper, seeded and chunked
1 cubanelle pepper, seeded and chunked
1 cup Kalamata black olives
Several sprigs fresh flat-leaf parsley, about 1/2 cup
2 (1/4 pound) slices imported Greek feta
1/4 cup (a couple of glugs) extra-virgin olive oil
3 tablespoons (3 splashes) red wine vinegar
1 teaspoon dried oregano, crushed in palm of your hand
Coarse salt and black pepper
Pita breads

Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve. Serve salad with pita bread blistered and warmed on a hot griddle or grill pan.

[my mom]

Snickerdoodles (With Oil, Not Butter)

2 eggs
2/3 cup oil
2 tsp. vanilla
3/4 cup sugar
2 cups flour, sifted
2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon -or- 2 tsp. grated lemon rind
1/2 cup sugar, for rolling

Heat oven to 400°F.

Beat eggs with fork, stir in oil, vanilla and lemon rind (if using). Blend in 3/4 cup sugar until mixture thickens.

Blend flour, baking powder, and salt; add to mixture.

Roll into 1-inch balls. Mix 1/2 cup sugar and cinnamon. Roll balls in sugar mixture.

Place on baking sheet, criss cross with fork. Place 2 inches apart on ungreased baking sheet.

Bake 8-10 minutes. Remove immediately from baking sheet.

Variations: You may omit cinnamon and use 2 tsp. lemon rind in batter, roll in sugar and bake.

[http://www.cooks.com/rec/view/0,1710,129176-251193,00.html]

Cream Cheese Cookies

8 tablespoons butter (room temperature)
3 ounces cream cheese (softened)
1 cup sugar
1 cup flour
1 teaspoon vanilla extract
1/2 teaspoon salt

Beat butter, cream cheese, and sugar together in a bowl for a couple of minutes until the texture is fluffy and light. Add flour, vanilla, and salt and mix together. Once completely mixed, roll one-teaspoon-sized balls and place on cookie sheet.

Bake in the oven at 350 degrees for 12-14 minutes, until the edges are golden brown. Be very careful to not over bake the cookies; don’t want them to lose their soft centers.

[http://crunchycook.com/2012/07/01/cream-cheese-cookies-gluten-sugar-free/]

"Skinny Taco Dip"

container of plain Greek yogurt
taco seasoning
can of refried beans
can of black beans
shredded cheddar cheese
two medium-sized tomatoes
three green onion stalks

I also added corn.

Bake at 350 for twenty to thirty minutes.

[http://marriageconfessions.com/2012/06/18/skinny-taco-dip/]

Baked Almond Chicken

1/2 cup flour
1/3 cup butter and 1 tablespoon butter (for topping)
1 teaspoon celery salt
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon oregano
1/4 teaspoon pepper

6 boneless, skinless chicken breasts
1 1/2 cup half and half
1/3 cup bread crumbs
3/4 cup slivered or chopped almonds

Place flour in shallow bowl. Combine 1/3 cup butter and all seasonings in another shallow bowl. Coat chicken with flour, then dip in butter mixture. Arrange in 9x13 pan. Pour cream around chicken. Bake uncovered 45 minutes. Combine remaining butter and bread crumbs, sprinkle over chicken. Top with almonds and bake another 5 minutes. Serve over pasta.

[http://www.visionarywomanhood.com/baked-almond-chicken/]

Chicken, Rice & Black Bean "Salad"

1 cup rice - uncooked
4 c shredded chicken (2 boiled chicken breasts)
1 can black beans, rinse and drain
4 scallions - thinly sliced
6 plump tomatoes; halved, deseeded and cut into strips
1/4 cup white wine vinegar
3 T olive oil
1/2 t cumin
1/2 t turmeric
1/2 t cinnamon
1 t mixed herbs

salt and pepper to taste

Cook rice and then lay on a plate or cookie sheet and place in the fridge to cool.
Meanwhile, shred chicken and chop and slice veggies.
Place everything in a bowl and toss to combine.

[http://heartyhelpings.blogspot.com/2011/05/chicken-rice-black-bean-salad_26.html]

Skinny Taco Dip

A big container of plain Greek yogurt (I don’t know the size, just get the big one)
A taco seasoning packet
A can of refried beans
A can of black beans
1 bag of shredded cheddar cheese
Two medium-sized tomatoes
Three green onion stalks

First, mix the Greek yogurt with the taco seasoning. It substitutes for both the meat and the sour cream, and it is delicious! Slightly tangy, kind of spicy, and really filling.

[http://marriageconfessions.com/2012/06/18/skinny-taco-dip/]

Omelet Ideas

1. Mushroom, spinach, alfalfa sprouts, and cheese

2. Salsa, avocado, cilantro, and lime

3. Tomato, onion, and sweet peppers

4. Salmon, quinoa, red pepper, gomasio, and lime

5. Rice, gomasio, black beans, onion, and tomato

6. Sweet bell peppers and hummus

7. Sweet peppers, butternut squash, and parsley

8. Bacon, onion, garlic, herb, and holindaise sauce

9. Chicken, hollandaise sauce, and capers

10. Kimchi with a dollup of fresh yogurt or cream cheese

[http://www.keeperofthehome.org/2012/06/the-perfect-omelet-and-10-delicious-omelet-creations.html]

Quinoa and Black Beans

1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro

Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.

Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

[http://allrecipes.com/recipe/quinoa-and-black-beans/detail.aspx]

Hoppin' John (Black Eyed Peas)

1 1/2 cups dry black-eyed peas
1 pound ham hocks
1 onion, chopped
1 teaspoon garlic

1/2 teaspoon crushed red pepper flakes
salt and pepper to taste
4 cups water
1 1/2 cups long-grain white rice
1 cup shredded smoked Cheddar cheese

green bell pepper

chopped tomatoes

In a large pan place the peas, ham hock, onion, red pepper, salt and pepper. Cover with water and bring to a boil. Reduce heat to medium-low and cook for 1 1/2 hours.

Remove ham hock and cut meat into pieces. Return meat to pot. Stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. Season to taste with salt and pepper. Sprinkle shredded cheese over top, if desired. Serve

[http://allrecipes.com/Recipe/Hoppin-John/Detail.aspx]