It was a great enrichment idea, and I guess they do it every month. But you make a dish and then bring copies of the recipe to the enrichment. And then you all sit around and eat, talk, and get cool recipes. How fun is that? VERY!
So here's some recipes that I liked:
Gluten Free Baked Ziti
1 pound rice penne pasta
1 onion chopped
1 pound lean ground beef
2 (24 oz) jars of Barilla marinara sauce*
6 oz provolone cheese sliced
1 1/2 cups light sour cream
6 oz mozzarella cheese shredded
2 Tbs grated parmesan cheese
*Barilla is all natural, and it is the only marinara sauce that I know of that doesn't contain corn syrup!
1. Bring penne to boil as according to package
2. Brown onion and ground beef in skillet over medium heat. Add marinara sauce and simmer 15 minutes
3. Preheat oven to 350 degrees F. Butter 9 X 13 " baking dish. Layer as follows: 1/2 of the penne, provolone cheese, sour cream, 1/2 sauce, remaining penne, mozzarella cheese, and remaining sauce. Top with grated parmesan cheese.
4. Bake 30 minutes or until cheese is melted.
Blackened Chicken with Mango Salsa
1 mango, diced
1 avocado, diced
1/4 red onion, diced
1 handful cilantro, finely chopped
1 jalapeno, finely diced
juice of 1 lime
Combine all ingredients, season with salt and pepper. Store in fridge until ready to serve.
Season desired amount of chicken breasts with (Zatarans) blackened seasoning. Grill until done.
Serve chicken covered with salsa and a side of back beans (1 can drained and washed, heated in pot with cilantro and small amount of onion added).
Gluten-free Southwestern Mini Corn Cakes Appetizers
1 can sweet kernal corn, drained
1/2 cup red bell pepper, finely diced
2 Tbsp parsley, chopped
2 Tbsp green onion, chopped
1 cup gluten-free pancake batter, made according to package directions
1/2 tsp salt
1/4 tsp black pepper
1 Tbsp butter, melted
1/4 cup sour cream
Fresh chives
In a bowl combine corn, bell pepper, parsley & green onion. Stir in the pancake batter, salt & pepper. Heat a non-stick skillet over medium heat. Brush pan with butter. Add heaping tablespoons of batter, cook until golden brown on each side. Remove from skillet. Place on baking sheet in warm over, while continuing to cook remaining batter in the same way.
Breakfast Egg Bites
10 eggs
1 tsp. Spike Seasoning
2 tsp. Mrs. Dash Southwest Chipotle Seasoning Blend
1 tsp. Mrs. Dash Garlic & Herb Seasoning Blend
1-2 cups grated low fat cheese
3 green onions dices small
1/2 to 1 chopped green pepper (can use blanched broccoli, red pepper, zucchini, mushrooms, etc.)
2 cups diced ham (can use Canadian bacon, or crumbles cooked turkey sausage)
Preheat over to 350 F. Spray HEAVILY with nonstick spray. In the bottom of the muffin cups layer diced meat, vegetables, cheese and green onions. Fill the muffin cups pretty full and then pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add Spike and both Mrs. Dash, and beat well. Pour egg into each muffin cup until it is almost full. Bake 20 minutes until muffins have risen and are slightly browned and set. Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 1 minute to reheat.
5 minute Blender Whole Wheat Pancakes
1 cup wheat--whole grain--not ground
1 cup buttermilk or milk
1/2 cup milk
1 egg
1/2 cup oil or applesauce
2 tsp sugar or honey or both
1 tsp salt
1 Tbsp baking powder
1. Put the whole grain wheat and 1 cup milk in a blender and bled at high speed for 3 minutes
2. Add the remaining ingredients and bled 2 minutes more.
3. Cook pancakes as usual or make silver dollar size for snacking.
Thanks ladies for a great enrichment!
