Roasted Chickpeas aka Garbanzo Beans

These have quickly become one of my favorite healthy snacks... easy to make and filled with good protein and fiber. I just have to measure them out first because it is easy to eat too many. YUMMY!

1. If using canned Chickpeas, buy 2 14-15oz cans of chickpeas. Drain and rinse your chickpeas. 
2.  If using dried Chickpeas, I rinsed them and filled my crockpot half full, filled crockpot with 2/3 water and cooked them on low for 8 hours while I slept. Drain and rinse. Using dried chickpeas is cheaper and gave me a bigger quantity to toss with the coatings, which made them even healthier.
3.  On a paper towel or towel, evenly spread your beans and let dry. I dried mine for about an hour, longer is fine.
4. Preheat oven to 400 degrees.
5. Line a cookie sheet with either Silpat, foil or parchment paper.
6. Evenly spread your dried beans on cookie sheet
7. Bake for 40-60 minutes, stirring a couple of times. If they are crunchy, they are done. If they are soft, cook a little longer. Be careful not to burn. If you don't want them so crunchy, cook a little less.
8. After baking, quickly transfer to a bowl and mix with the 2 TBL olive oil or coconut oil.
9. Then add the premixed seasonings of whatever flavor you are using and mix well.
10. With the honey cinnamon flavor, after coating, you can put the beans back into the oven for 5 minutes or so to caramelize them.
11. Then spread the seasonings of whatever flavor you are using and mix well.
12. With the ranch recipe, mix 2-3 tsp of the whole mix into your baked chickpeas and refrigerate the rest for other recipes.

HONEY CINNAMON

1 tsp ground cinnamon
1 TBS sugar (can be reduced)
2 TBS honey (can be reduced)

SESAME

1 tsp sesame oil
1 tsp garlic powder
½ tsp sea salt
1 TBS sesame seeds

SPICY
1 tsp ground cumin
1 tsp chili powder
½ tsp cayenne pepper
½ tsp sea salt

BBQ

2 tsp paprika
1 tsp cumin
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
3 tsp brown sugar (can be reduced)

RANCH

¼ Cup Black Pepper
1½ Cup Parsley Flakes
½ Cup Garlic Salt
2 TBS Salt
¼ Cup Granulated Garlic
¾ Cup Granulated Onion
2 TBL Dill Weed                                                                                              
You can make this in bulk and use 2 TBS at a time when flavoring your chickpeas

 

 

frozen meals

The girls have started doing a pretty cool service for each other (and for me too). They each make a double or triple batch recipe in their own homes and break it into 4 separate meals. They gather together and trade, then all go home with 4 different meals... Chicken Pot Pie,  Steak & Noodle Casserole, Becky's Burrito's, Pepper Steak Sandwiches, Pulled Pork Sandwiches, Meat Balls, Green Chicken Enchilada Casserole and more. It has been one of the best and most yummiest things we have done!

dark chocolate nut clusters

Dark Chocolate Nut Clusters

My new favorite treat I have discovered as I try to eat more healthfully are my homemade nut clusters. I melt 85% or darker chocolate in a glass bowl over a pan of simmering water. Then I add my raw nuts... either raw cashews, almonds, pecans, walnuts, etc. Stir until coated, then drop in little spoonfuls on a sheet of wax paper. Sprinkle with some coarse sea salt. Let them sit until the chocolate hardens. They are delightfully yummy and very healthy when made with raw nuts... and the sprinkling of sea salt? Magical.

chicken marsala casserole

Chicken Marsala Casserole 

1 yellow onion, chopped

4 raw boneless, skinless chicken breasts, cut in bite size pieces

1/2 c. marsala wine

3 1/2 tbs brown sugar

4 c. cream

Salt and pepper to taste

Fresh (best) or dried rosemary and thyme to taste

1 c. parmesan cheese

2 c. dried pasta (approximately), cooked al'dente, drained and tossed with olive oil (do not rinse)

Saute onion and cut up chicken breasts in olive oil. Add marsala wine and brown sugar. Cook 5 minutes. Add cream and herbs. Simmer lightly for 1/2 hour. Top with 1 cup grated parmesan cheese. Bake for 30 minutes at 350 degrees. Double it... you will make up thinking about this first thing in the morning and it will make you jump out of bed :)

Kelsie, Abby and Morris

baked kale chips

In my efforts to eat more vegetables, I am trying to branch out and try new things. This is a new favorite, though I am still surprised that I quite like them. I toss pieces of kale in a bowl with a small amount of olive oil and lightly season it with sea salt... nothing else. Then I place them in a shallow layer on a baking sheet in a 200 degree oven for a couple of hours, give or take. I turn them half way through. Any higher and it is easy to burn them. They are ready to eat, once they are completely dry and I keep them near me in a baggie for snacking. Try it. I think you may be pleasantly surprised too :)

before

and after...

Beef Stew with Beer & Paprika

Kelsie treated us to the perfect Sunday dinner... so yummy and good. Neither Larry or I lifted a finger in the kitchen and we felt very pampered, thinking we could sure get use to this. One day when we are old, we plan on going house to house and eating our way through visits in their homes... probably sooner than later!

Beef Stew with Beer & Paprika
by The Pioneer Woman Cooks

3 Tbs. olive oil
1 Tbs. butter
2 lbs stew meat
1 diced onion
3 cloves minced garlic
1 12oz can beer
4 cups beef stock
2 cups water
1 Tbs Worcestershire sauce
2 Tbs tomato paste
1/2 tsp paprika
1/2 tsp salt
Freshly ground pepper
1 1/2 tsp sugar
6 whole carrots, cut into chunks
6 new potatoes, quartered

Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside once brown. Cut pieces in half, set aside. Add onions, stir a few minutes until softened, then add garlic for another minute. Add all other ingredients except for the potatoes and carrots. Cover and simmer for 3 hours. Add carrots and potatoes, cook for another 45 minutes. Serve in bowls with good crusty bread.

Jessica's Cookies

Our niece Jessica has been spending the weekend with us while her parents are away. It has been nice having her with us. When we woke up Saturday morning, it was no cartoons for this girl... she wanted to watch Food Network. When they made Vanilla Cherry Chocolate Cookies her face lit up and we quickly made some together. Real yummy dough and I found myself sneaking cookies throughout the day.
-Brenda

Vanilla Cherry Chocolate Cookies

2 sticks butter, room temperature
3/4 cup granulated sugar
3/4 cup light brown
1 1/2 tbs vanilla (I think almond extract would be good too)
2 large eggs, room temperature

2 1/2 cups flour
1/2 tsp baking powder
1/2 tsp salt

8-12 oz semi sweet chocolate chips
1 cup coursely chopped dried sweet or maraschino cherries
chopped nuts optional

Heat oven to 350 degrees. Beat together butter and sugars until light and fluffy. Add eggs and beat well. Add dry ingredients and mix until just combined. Stir in chocolate chips and cherries by hand. Bake for 14 minutes, leave the cookies on the baking sheet for 3 minutes, then remove and start eating.

Caramel Glazed Apple Cake

Ashlee looks beautiful in fall colors... it really is her time of year! Tonight she made a yummy Caramel Glazed Apple Cake for dessert... perfect for fall time. It will definitely be added to our family cookbook!
-Brenda

Caramel Glazed Apple Cake

Cake:
1 cup packed light brown sugar
1 cup granulated sugar
1 1/2 cups vegetable oil (you can substitute half with 3/4 cup applesauce)
3 eggs
3 cups flour
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
5 Granny Smith apples, peeled, cored, cut in 1/2 pieces
1 cup chopped pecans (optional)
2 1/4 tsp vanilla extract

Caramel Glaze:
4 tbs butter
1/4 cup granulated sugar
1/4 cup light brown sugar
Pinch of salt
1/2 cup heavy cream

Instructions:
1. Preheat oven to 325 degrees. Butter and flour a 9x13 pan.
2. To prepare the cake, beat both sugars and oil in a mixing bowl until very well blended. Add eggs one at a time, beating well after each. Sift together flour, baking soda, cinnamon, nutmeg and salt. Gradually add to egg mixture, mixing until just blended. Stir in apples, pecans and vanilla; pour into pan.
3. Bake or 50-75 minutes or until toothpick comes out clean. Let cool in pan while preparing glaze.
4. To prepare the glaze, melt butter in saucepan over low heat. Stir in both sugars and salt. Cook over medium-low heat for 2 minutes. Add cream and boil for 2 minutes, stirring constantly.
5. Poke holes in cake. Pour on glaze. Serve warm or at room temperature. Top with whipped cream or ice cream. Lightly dust with cinnamon. Serves 16. Heavenly dessert!

Good Food brought to us by Ashlee (and Abby)

Ashlee (and Abby) made us dinner. I looked forward to it all day long and after she described what she was going to make, I continued to dream about it all day long. I wasn't even done eating when I started thinking, 'When can I have this again?' It easily was one of the best meals I've ever had and could not have come at a better time. Recipe is below... try it this weekend, I know we will again. Thank you for the lift Ashlee!
-Brenda
Healthful Parmesan Chicken w/ Pesto Pasta by Ash Ward
Chicken Breast, sliced or pounded thin
Pesto Sauce (Costco's is great!)
Rotini Pasta
Grated Parmesan Cheese
Block of Parmesan Cheese
Fresh Basil
Roma Tomatoes
Dip chicken breasts in milk and coat in grated parmesan cheese. Heat small amount of olive oil in non-stick skillet. Cook quickly on both sides until brown and juices clear. Cook pasta Al dente, drain and coat with desired amount of pesto sauce. Add cut roma tomatoes and toss. Place cooked chicken on top and garnish with fresh basil and slivers of block parmesan cheese. Serve with toasted brushetta with fresh mozarella, tomatoes and a drizzle of balsamic vinegar. Enjoy!