Favorite Stir Fry

2-1/2 c. hot water
2 t. finely minced garlic
3 T. soy sauce (and additional soy for adding later)
1 chicken bouillon cube
1-1/2 long grain white rice
1 large green pepper, finely chopped
1 medium onion, chopped
1 c. finely chopped carrots
4 eggs, beaten
1-1/2 c. cubed smoked ham (the good stuff!)
vegetable oil
black pepper

In a medium saucepan add the water, garlic, 3 T. soy and the bouillon cube. Heat to a boil, making sure the cube is dissolved. Add the rice. Bring to a boil again and immediately turn down to "simmer" and cover. Leave simmering on stove for at least 20 minutes. NOTE: I used instant brown rice and it was still yummy.

Turn your wok on med-high (if you don't have a wok, use a large frying pan on stove top). Pour 2 T. veggie oil into the wok. Add your chopped veggies. Stir-fry the veggies for about 5 minutes. Add a few tablespoons of water and cover on a lower hit, checking and stirring often. Heat them until they are soft.

Meanwhile, scramble your eggs with black pepper and chop the eggs into small pieces.

Add your ham to the soft veggies and heat together for a few minutes(make sure there's no extra water in the wok). Add rice to the veggies along with the scrambled eggs. Stir well. Sprinkle on a bit of soy and heat it all through for about 5 minutes, stirring often.

Delicious Ham and Potato Soup

INGREDIENTS
3 1/2 cups peeled and diced potatoes
1/2 cup diced celery
1/2 cup finely chopped onion
½ cup carrots chopped
1 cup corn
3/4 cup diced cooked ham
3 1/4 cups water
2 chicken bouillon cubes
1 teaspoon ground white or black pepper, or to taste
4 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
1 cup cheese

DIRECTIONS
1 Combine the potatoes, celery, onion, carrots, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2 In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3 Stir the milk mixture into the stockpot, and cook soup until heated through. Top with cheese. Serve immediately

Oatmeal Blueberry Applesauce Muffins

I found this recipe through joythebaker.com . You really can't beat this combination of tasty and healthy. These are truly yummy muffins.

Makes 12-15 muffins
1 1/4 cups whole wheat flour
1 1/4 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 tbsp canola oil (I used the almond oil I had on hand)
1 large egg, lightly beaten
3/4 cup blueberries (fresh or frozen)
Preheat oven to 375 degrees.
Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray. I simple greased and floured a muffin pan, saving the paper.
In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.
Bake for 16-18 minutes.

Mini Veggie Breakfast Quiches

I adapted this recipe from one I found online. It originally called for turkey sausage but I substituted diced tomatoes, diced peppers and some spinach to make it more veggie-packed. It's a very filling, low-calorie breakfast that you can make ahead of time and then grab on the go.

8 oz. pkg. sliced mushrooms
1 diced roma tomato
1/4 cup sliced green onions
1/4 cup diced red pepper
1-2 cups spinach roughly chopped
1/4 cup grated swiss cheeese (any cheese will do)
5 eggs
3 egg whites
1 tsp. ground pepper
1 cup skim milk

Sautee the mushrooms and peppers and then add them to the rest of the diced veggies. Beat together eggs, egg whites, pepper and cheese. Place a small amount of veggie mixture in each muffin cup and then fill with egg mixture. Bake at 325 for 25 minutes. Let cool before removing from the muffin tin.

This is the original recipe found on eatingwell.com

Banana Blueberry Bread

1 cup sugar
1/2 cup oil
2 medium mashed bananas
1/2 cup plain yogurt (can substitute sour cream)
1 tsp. vanilla
2 eggs
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup frozen (do not thaw) or fresh blueberries.

Add sugar and oil; beat well. Add and blend bananas, yogurt, vanilla and eggs. Then add dry ingredients: flour, baking soda and salt.

Preheat oven to 350 degrees. Grease and flour pans. Bake for 40-50 minutes.

This makes at least two loaves of very moist and flavorful bread.

Spicy Enchiladas with Pumpkin Sauce

2-4 Boneless, Skinless Chicken Breasts or 2 large cans Canned Chicken (Sam's Club Style)
6 Scallions, thinly sliced
Course Salt and Ground Pepper
1 can (15 ounces) Pumpkin
4 Garlic Cloves, peeled or 1 teaspoon Dehydrated Garlic
1 Jalapeno Chile, quartered (remove ribs and seeds for less heat, if desired)
1 teaspoon Chili Powder
2-1/2 cups Chicken Broth*
6-8 (6-inch) Corn Tortillas
2 cups grated Sharp White Cheddar Cheese (about 10 ounces)

*If cooking chicken, use reserved broth. If using canned chicken, use canned chicken broth or 2-1/2 cups water and 3 bullion cubes.

1. If using uncooked chicken, clean and remove any fat. Place chicken breasts in a medium saucepan; cover with water. Add 1 Tablespoon dehydrated onions or 1/4 medium onion, chopped. Toss in 4-6 peppercorns. Cook on High heat for 18-20 minutes. Remove from heat, cool and shred. (Strain broth and reserve for later.) Put chicken in a medium bowl. If using canned chicken, drain and put in a medium bowl.
2. Combine chicken and scallions. Season generously with salt and pepper, set aside.
3. In a blender, puree pumpkin, garlic, jalapeno, chili powder and 2-1/2 cups chicken broth, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Pour 1 cup of sauce in the bottom of an 8-inch square baking dish.
4. If making rolled enchiladas, lay tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish.
5. If making the casserole, layer 3 tortillas on sauce, followed by half the chicken, and 1/3 of the cheese. Next layer 3 more tortillas, the rest of the chicken, the remainder of the sauce and the last of the cheese.
6. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes

Don't be scared to try these. I know pumpkin enchiladas- it doesn't sound too appealing, but they are REALLY GOOD!!! And so fun to make in the fall.

Pumpkin Crescent Roll

1 (8-ounce) package Cream Cheese, softened
1 (15-ounce) can Pumpkin
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
2 Tablespoons All-Purpose Flour
2 Tablespoons ground Cinnamon
1 teaspoon Pumpkin Pie Spice
1 cup Pecans, finely chopped
4 (8-ounce) packages refrigerated Crescent Rolls

Creamy glaze:
2/3 cup melted Butter (1 stick plus 2 Tbsp.)
4 cups Powdered Sugar
2 teaspoons Vanilla
4 to 8 Tablespoons hot Water

1. Preheat oven to 375 degrees. In large bowl, blend cream cheese, pumpkin Eagle Brand, flour, spices and nuts until combined and smooth.
2. Unroll crescent rolls, lay flat on baking sheet. Place parchment paper on top of dough and with rolling pin, or by hand, flatten the seams together. Remove parchment paper and spread 1/4 of the pumpkin mixture over the uncooked dough. With a pizza cutter, cut 1-inch strips from the edge of the dough to the pumpkin layer down both sides of the roll. Take opposite sides of the the dough strips, pull over the top of the pumpkin layer and twist the ends together.
3. Bake 17 to 20 minutes or until slightly golden brown.

To prepare glaze: In medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp. at a time until glaze reaches desired spreading consistency. Drizzle over slightly cooled roll.

This is SOOOO yummy!