White Bean "Alfredo" Sauce
* I got this recipe from starved-writer.com

1 can white beans (I used cannellini)
1-2 teaspoon garlic powder
1-2 teaspoon onion powder
1/2 teaspoon lemon juice
1/4 cup parmesan cheese
1/2 cup milk
1/4 cup water
1 Tablespoon Extra Virgin Olive Oil


Put all the ingredients into a blender and blend well.  I blended my for about 1 1/2 minutes to make sure it was super smooth. Pour into a pot and heat till desired temperature.  
Serves 4


Now I must say this is nothing like I thought it would be.  I LOOOVE alfredo sauce and was extremely curious to see how this would turn out.  Let me just say it will not taste like Olive Gardens yummy alfredo sauce.  However, it had a very unique taste.  I put it on top of the fresh Zucchini and Tomato Pasta recipe, posted on this blog.  


I can't wait to have the leftovers for tomorrows lunch! Oh, and the pictures below are a DOUBLED batch!

 This was the beans and seasonings.

 This is all ingredients before being blended.

And there you have it!  White Bean "Alfredo" Sauce!

Calabacitas
*I got this recipe idea from my friend Stephanie Scoville
Calabacitas means squash!


1 Tablespoon extra virgin olive oil
2 Tablespoons crushed garlic
1 yellow onion, diced
4 zucchini, thinly sliced
(I wanted to use 2 zucchini and 2 yellow squash but I didn't have yellow squash so I used what I had.  But it would be better to have both types.)
1 can corn
2 cans diced tomatoes (I used fire roasted diced tomatoes) reserving one can of juice
1/2-3/4 cup monterey jack cheese (I used what I had on hand which was colby jack)

In large frying pan, heat olive oil on medium high then add garlic and onions and saute for a few minutes.  Add zucchini, corn and diced tomatoes with reserved can of juice.  Stir together and cover.  It took me about 8 minutes to get the right texture that I wanted for the zucchini but you can cook yours longer or shorter depending upon your liking. Salt and pepper. I scooped my portion out without adding the cheese so I could save a few calories.  This is soooo yummy without the cheese but my kids of course like things better WITH cheese.  So I added 1/2-3/4 cup cheese covered it and turned the heat off.  The cheese melted and I served it up for the kids.  My kids weren't excited about this meal, but they are still getting used to eating more veggies.  I think this would be wonderful with strips of chicken as well, if you want to add some meat to it.  Next time I think I will add another tablespoon of garlic and a little more onion since we love both of them so much.

Serves 6

Black Bean Salsa Dip
*Modified from my big sis!

5 cans of black beans, rinsed and drained

3 cans of corn, drained

2 bunches of cilantro, chopped

3 heaping tablespoons of minced garlic

2 bushels of green onions, chopped both green and white parts

about 8 or 9 roma tomatoes, diced

about 1/2 tablespoon salt

1/2 tablespoon black pepper 

1 bottle (though I like 1 1/2 bottles) of lime juice. 

Mix together and serve with chips.  It is better to let it sit
 overnight then the flavors all mix together.  My favorite is 
when this is cold and I put it on hot rice.  You can also use it 
with eggs, over grilled chicken or in a quesadilla.  The 
possibilities are endless with this one.  It is so fresh and 
healthy!  

This makes a pretty big batch.  But this big of a batch doesn't last more than 3 days in my house.  3 out of 4 of my kids LOVE this! The original recipe my sister gave me was a lot smaller than this and different amounts of onions, cilantro and such.  The more you make it the more you will find your own preferences of how much of which ingredient you like. I personally like more lime juice because it is fantastic when the rice soaks it all up. Perfection!

Squaw Bread, avocado, onion and tomato sandwich


2 pieces toasted squaw bread (you can also use any whole grain hearty bread)
1 avocado, mashed up
2 thin slices red onion
2 roma tomatoes, sliced
extra virgin olive oil
rice wine vinegar
salt
pepper
dry basil


I toast up my squaw bread, then put the mashed up avocado on both pieces (half on each side).  I slice one tomato per piece of bread then top that with a few super thin slices of purple onion.  I use a few drops of olive oil and rice wine vinegar on each piece for a dressing.  Then I sprinkle with very little salt and pepper and top with some dry basil.  SOOOO good!

This is a different way to eat this recipe.  I found that dicing up the tomato and onion made it easier to eat.

Quinoa Side Dish
*I got this recipe from allrecipes.com

• 1 tablespoon butter
• 
  
• 1 cup uncooked quinoa
• 
  
• 2 cups vegetable broth
• 
  
• 2 teaspoons chopped garlic
• 
  
• 2 tablespoons chopped fresh parsley, I used 1 teaspoon dried parsley
• 
  
• 1/2 tablespoon chopped fresh thyme, I used 1/2 teaspoon thyme
• 
  
• 1/4 teaspoon salt
• 
  
• 1 small onion, finely chopped
• 
  
• 1 dash fresh lemon juice (optional)

Melt butter in a saucepan over medium heat. Add the quinoa, and toast, stirring occasionally, until lightly browned, about 5 minutes. Stir in broth, and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes, or until quinoa is tender.

In a bowl, toss quinoa together with garlic, parsley, thyme, salt, and onion. Sprinkle with lemon juice, and serve.

Serves 4

This went perfectly with the Dijon and Panko Crusted Tilapia!  

Greek Quinoa and Avocado salad
*I got this recipe from bhg.com

• 1/2
  cup uncooked quinoa, rinsed and drained*
  
  
• 1
  cup water
  
  
• 2
  roma tomatoes, seeded and finely chopped
  
  
• 
  
  
  1/2
  cup shredded fresh spinach
  
  
• 1/3
  cup finely chopped red onion (1 small)
  
  
• 2
  tablespoons lemon juice
  
  
• 2
  tablespoons olive oil
  
  
• 1/2
  teaspoon salt
  
  
• Spinach leaves
  
  
• 2
  ripe avocados, halved, seeded, peeled, sliced
  
  
  
  
• 1/3
  cup crumbled feta cheese

In a 1-1/2-quart saucepan combine quinoa and water. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed.


Transfer quinoa to a medium bowl. Add tomato, spinach, and onion; stir to combine. In a small bowl, whisk together lemon juice, oil, and salt. Add to quinoa mixture; toss to coat.


Place spinach leaves on 4 salad plates, I used a handful of spinach leaves. Arrange avocado slices on spinach leaves. Spoon quinoa mixture over avocado slices. Sprinkle with some of the feta.


 Makes 4 main-dish servings.

This is what the quinoa looked like before it was plated.  It was so pretty in the bowl!  

Dijon and Panko Crusted Tilapia
*i got this recipe off ask.com


4 tilapia fillets, about 1 1/2 to 2 pounds
2 tablespoons plain greek yogurt
2 teaspoons Dijon mustard
1 cup panko bread crumbs
1/2 cup fine dry bread crumbs
1 teaspoon smoked paprika
1 tablespoon dried parsley flakes
Dash pepper
1/2 teaspoon onion powder
1/2 teaspoon salt


Heat oven to 400°. Lightly grease a large shallow baking dish or spray with nonstick cooking spray.

Combine the mayonnaise and mustard; rub the mixture over the tilapia fillets.

In a food processor, combine the panko and fine bread crumbs, paprika,parsley, pepper, onion powder, and salt. Pulse 4 to 6 
times to combine. Pour bread crumb mixture into a wide, shallow bowl.
Dip the coated fillets in the mixture, turning to coat both sides.

Arrange the coated fillets in the prepared baking dish. I used tinfoil on the bottom of my dish sprayed with Pam for easier clean up.

Bake the fish fillets for 15 to 18 minutes, or until fish is cooked through. The time depends on thickness of the fillets. Fish will flake easily with a fork  when done. Mine almost always takes 15 minutes to cook and no longer. 

Carefully remove the fillets to plates with a spatula.
Serves 4.