Sarah's Recipe Blog

Week starting Jan 04, 2009

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Member Since:

Jun 02, 2008

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Female

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I'm kind of breaking away from the normal use of this blog and decided to set up a recipe blog so anyone can see what exactly this crazy family eats every day. We are very consistent and dedicated to good health. We have a unique way of eating that has brought us health and happiness.

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All right ya'll (did you know I'm a native Texan?)...my accent is mostly gone but ya'll is such a good word...I'm back...mostly. William is sleeping all night...mostly and so my energy levels are returning to almost normal...and I feel like recipe blogging.

Breakfast: Oats, milk, blackberries and pumpkin flax granola...for most everyone. I actually put a spoon of PB and carob powder in mine with some yummy agave for sweetning....it was almost like dessert.

 Lunch: Lentil and Rice Enchilada Casserole

lemme explain. Enchiladas are hard to make but enchilada casserole is super easy. I make the lentils and rice the day before and we eat that with salsa and veggies in a haystack type manner. Then the next day it is sooooo easy to make this casserole. I call it smart meal planning and leftover use.

I simply put the leftover lentils and rice in an oven safe dish and add:

2 cans of tomato sauce (i think it's an 10 oz but not sure..the little ones)

1 cup of frozen corn

2 whole wheat tortillas torn up

1 tsp cumin powder

1/4-1/2 tsp garlic powder

salt and pepper to taste

a little bit of diced green pepper (my kids don't like it so I use maybe 1/5 of a pepper)

You can be creative with this and add anything that sounds good, onion, cilantro, chili powder....cheese, sour cream....you get the drift.  Bake at 350 for 45-50 minutes

I usually also cover it so the tortillas won't get dry...I think they taste better soft and warm.

Dinner: Grilled cheese sandwiches on whole wheat bread 

sides: fresh cinnamon applesauce blended up in my K-Tec.  


 

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