Pumpkin Soup

Don't know what to do with your left over pumpkin from Halloween and thanksgiving? Make soup! Fast, simple and delicious.

Ingredients:

• 6 cups chicken stock
• 1 1/2 teaspoons salt
• 4 cups pumpkin puree
• 1 teaspoon chopped fresh parsley
• 1 cup chopped onion
• 1/2 teaspoon chopped fresh thyme
• 1 clove garlic, minced
• 1/2 cup heavy whipping cream
• 5 whole black peppercorns

Directions:

1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

Yield : 7-10 servings *This recipe may be scaled down.

-Original recipe from Allrecipes.com

Also...

Just a side note...

I will take suggestions on recipes to try out. Feel free to comment on what you want to see!

Long Needed Update... Mashed Sweet Potatoes(By Rachel Ray)!

This recipe is not my own, but I swear by these. I have never liked sweet potatoes before.. But I love these! They are even better the next day!

3 pounds sweet potatoes, peeled and cut into chunks
1/2 stick butter
1 banana, sliced
1 orange, zested and juiced
1 cup chicken stock
1/2 cup brown sugar
1/2 teaspoon grated nutmeg
Salt and pepper

Boil potatoes until tender, drain and reserve. Return the pot to the stove top over medium heat. Add butter and bananas to the pot. Cook bananas 5 minutes and add the juice of 1 orange to the pot, reserve the zest. Allow the juice to cook out, 1 minute. Add potatoes to the pot and the stock and sugar. Mash potatoes, banana, stock and sugar together until well combined. Season with nutmeg, salt, pepper and orange zest, to your taste. Mash to combine spices and serve.

Prep Time: 10 Mins
Cook Time : 20 Mins
Yield: 8 servings.

We had these with a pork tenderloin dinner. And then had them again on Thanksgiving. These are the best. <3>

30 minute Almond chicken

Prep Time: 5 minutes
Total time: 30 Minutes
Makes 4 servings

Ingredients:

8 boneless/skinless chicken thighs
1/4 cup italian dressing
1 cup chicken broth
2 cups green beans, trimmed and halved
1 cup instant white rice, uncooked
1/4 cup sliced almonds

toss chicken with dressing, add to a nonstick skillet, on medium-high heat; Cook 4 min. on each side until browned

stir in broth; bring to a boil. Cover and simmer for 10 min. Add beans; cook 5 min. or until chicken is cooked through

remove chicken from the skillet; add rice and almonds. Remove from heat; let stand for 5 min. Serve chicken over rice mixture.

Sweet glazed meatballs

Serves 8

Ingredients:

1 lb. Lean ground beef
1/4 c Worcestershire sauce
1/4 c Italian bread crumbs
1 egg
1 garlic clove, minced
1/2 tsp salt
1/4 tsp pepper
1 tbsp. oil
2 tbsp. brown sugar
2 tbsp. honey
1/2 c pineapple juice
1/8 tsp dry ginger
1 tsp cornstarch

Directions:
Combine beef, 1 tbsp Worcestershire sauce, bread crumbs, egg, garlic, salt and pepper in a bowl; shape into 1-inch balls. Add oil to skillet and swirl to coat the bottom of the pan. Heat very hot, add meatballs, shaking the pan to brown all sides.

In a small bowl, combine remaining Worcestershire sauce, brown sugar, honey, pineapple juice, ginger and cornstarch. Stir to blend. Add to meatballs and heat, stirring until sauce is bubbling, clear and thickened. Serve with toothpicks.

Classic Beef Stew

Prep time: 10 Minutes

Cook time: 6 hours

Serves 8

Ingredients:

1/4 c flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
2 lb. beef stew meat, trimmed if necessary.
1 large onion, sliced
1 lb. baby carrots
1 stalk celery, sliced into 1-inch pieces
1 1/2 lb, potatoes, peeled and cut into large chunks
1 (14.5 oz) can low sodium beef broth
1 tbsp. Worcestershire sauce
1 tbsp. cornstarch

Directions:

1. Mix flour, salt, pepper, and garlic powder in slow cooker. Add beef; stir to coat. Add onion, carrots, celery and potatoes, beef broth and Worcestershire sauce; stir.

2. Cover; cook on low 5 1/2 to 7 1/2 hours.

3. Mix cornstarch with 2 tbsp water. Stir into stew. Cover; cook 30 minutes more or until carrots are cooked and meat is tender.

Spice-Rubbed London Broil

Prep time: 5 Minutes*

Cook time: 12 Minutes

Serves 8

Ingredients:

2 tsp. mild chili powder
1 tsp. salt
1 tsp. sugar
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. dried thyme
1/4 tsp. black pepper
2 lb. London Broil

Directions:

1. Mix chili powder, salt, sugar, garlic powder, onion powder, thyme and pepper in a small bowl. Rub meat with spice mixture. Place in a resealable plastic bag; seal and refrigerate for at least 30 minutes.

2. Preheat broiler. Coat broiler pan with nonstick cooking spray. Remove meat from plastic bag and place on prepared pan. Broil six inches from heat source, 6 minutes; turn and cook 6 minutes more or until instant-read thermometer registers 160 F for medium. Let stand 5 minutes before carving.

Cube Steak Stew

Ingredients:

1 lb Cube steak, cut into cubes
3/4 c Flour
2 tps Bayou blast seasoning (Also called Essence)
4 c beef stock
3 carrots, peeled and diced
10 mushrooms, chopped
1 14.5 oz can petite diced tomatoes
2 tsp tomato paste
1 packet beef stew seasoning
salt and pepper to taste
3 potatos, diced
4 celery stalks, sliced
1/2 red onion
2 tsp minced garlic
2 tbsp veggie oil
1 tbsp butter
2 bay leaves

Directions:

1. In a dutch oven or large soup pot, heat oil and butter together, swirl around the pan. On a seperate plate, combine flour and bayou blast seasoning together, coat meat with flour, shaking off the excess. Brown meat.

2. To the meat, add your onions, celery, garlic, bay leaves and carrot. Cook until onions are transulcent, then add your beef stew seasoning, and tomato paste. Stir to coat the meat and veggies, and allow the spices to toast for a few minutes.

3. Add beef stock and can of petite diced tomatoes. Bring to a boil, and then reduce heat and simmer for 1/2 hour or until meat is tender. Add potatoes and mushrooms in, and bring back to a boil, cook until potatoes are fork tender.

Lea & Perrins Minute Meatballs

Serves 4

Preparation Time : 10 mins

Ingredients
1 lb lean ground beef
3 tbsp. Butter
1 tsp. L&P Worcestershire Sauce


Directions:

1. Roll beef into bite-size meatballs.
2. Combine butter with L&P Worcestershire Sauce to make Worcestershire Butter.
3. Sauté meatballs in Worcestershire Butter until cooked through. No other seasoning is necessary. Serve immediately.

Patio Potato Salad

From Taste Of Home Magazine...

Prep: 30 min. + Chilling


"A sweet and creamy cooked dressing lends old-fashioned goodness to this side dish. Since the flavors need time to blend, this is a nice make-ahead salad." - Romaine Wetzel, Ronks, Pennsylvania.

Ingredients:

1/3 c sugar
1 tablespoon corn starch
1 to 1 1/2 teaspoons ground mustard
1 teaspoon salt
1/2 teaspoon celery seed
1/2 c milk
1/4 c white or cider vinegar
1 egg, beaten
1/4 c butter, cubed
1/4 c onion, chopped
1/4 c mayonnaise
7 medium red potatoes, cubed and cooked
3 hard-cooked eggs
Lettuce leave and paprika, optional

1. In a sauce pan, combine sugar, corn starch, mustard, salt and celery seed. Stir in the milk, vinegar and egg until smooth. Add butter. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool. Stir in onion and Mayo.

2. In a large bowl, combine potatoes and hard cooked eggs. Add dressing and toss gently to coat.

3. Cover and refridgerate potato salad for at least 1 hour. If desired, serve in a lettuce lined bowl and sprinkle with paprika.

Yield: 8-10 servings

Honey-Garlic Chicken Fried Rice

Ingredients:

2 tablespoons Vegetable or Canola oil.
2 Eggs, lightly beaten
1/2 cup Green bell Pepper, diced
1/2 cup Red Bell pepper, diced
3 green onion, chopped
1/2 red onion, chopped
2 stalks celery, chopped
2 carrots, cubed
6 cloves garlic, minced
1/4 cup soy sauce
2 tablespoons toasted seasame oil
4 tablespoons Honey
6 tablespoons rice wine vinegar
2 cups cold cooked rice
1 pound chicken tenders, cubed
Pepper to taste
2 Tablespoons Corn starch

1. In a ziplock gallon-sized baggies, add chicken, soy sauce, vinegar, seasame oil, honey, pepper, corn starch and garlic, shake bag to mix. Let marinate for up to one hour, 4 hours if possible.

2. Preheat wok or large skillet, add oil and brown chicken, removing most of the marinade. Once brown, remove the chicken from the pan and set aside. In a sauce pan, add left over marinade, bring to a full boil, for 5 minutes then turn the heat down and simmer to kill off any bacteria. To skillet add the beaten egg, and cook until still slightly runny. Remove it and set it aside with the chicken.

3. In wok or large skillet, add veggies and stir-fry until tender. Then add chicken, egg, and cold rice. Let the rice heat through and add the sauce.

Green Onion and Mushroom Scalloped Potatoes

I made this Saturday night, to take over to my Grandma's on Sunday. Everyone loved it.


Ingredients:

5 Medium to Large Russet Potatoes, sliced thin
2 (10.75 oz cans) of Cream of mushroom soup
1 to 1-1/2 cups milk
3/4 cup Sour cream
4 strips of bacon, cooked crisp and crumbled
6 Green onions, chopped, reserve some for garnish
1 1/2 cups white button mushrooms, sliced
2 cloves of garlic, minced.
1 - 1 1/2 cups shredded cheddar cheese
1/3 cup shredded Parmesan cheese
Salt and Pepper to taste
4 Tablespoons butter, reserve half.

Directions:

1. In a mixing bowl, combine soup, milk, sour cream. In a skillet, sauté mushrooms and green onions in 2 tablespoons of butter for 5 minutes over medium high heat, or until mushrooms are tender and browned. Let cool for a few minutes then add it to the soup mixture.

2. Layer sliced potatoes evenly throughout the bottom of a 13X9X2 dish, pour over some of the soup mix, top with some bacon bits, cheese, and repeat until done.

3. Bake at 350 Degrees F, for 60-70 minutes, uncovered. Remove potatoes about 5 minutes before they are done, top with more cheese and reserved green onions.

Serves 6.

Sunday 'Birthday' supper at Grandma's

So, yesterday my family and I went to have a 'Birthday' Supper organized by my Grandmother, on my dad's side of the Family. The Supper was for people in the family that had had birthdays in the months of January, February, and March. About a 1/3 of the people I didn't even know. But I caught up with an old classmate, from the 9th grade, Michael(I thought he had looked familiar...), who is currently dating my cousin.

The food... Oh my goddess. Let me tell you about the food. There was plenty of it, but most of the shit tasted BLAND and nasty. Of course they had some fresh fruit and veggie platters with dip, that was almost the only thing that had any flavor. Desserts galore. I had made a dish to take over there and everyone was coming up to me and telling me how great it tasted after they had finished the plate. Most went back for seconds. The dish came home empty.

I made a Green Onion and Mushroom Scalloped Potato. My very own concoction. And I am quite proud of it. Many even asked me for the recipe. I will post it soon in another post.

The Best fried chicken!

I had bought KFC the other day for lunch, it was alright, a little too peppery for me though. It made me think of my favorite fried chicken recipe, and nothing compares to it. The Recipe is from Paula Deen, one of my favorite southern cooks. I highly recommend it. The recipe calls for Self Rising Flour, but we used AP when we made it here last weekend. With this recipe we also cut the Texas Pete sauce down to half a cup, and soaked the chicken in butter milk over night, it makes an excellent moist Fried chicken.

Paula Deen's southern fried chicken.

1/3 cup water
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
House seasoning, recipe follows
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil
In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months. 

Now Here is also a self rising flour substitute recipe I found. I wish I had found it when I made the chicken last weekend. Oh well. It still turned out good! Fried Biscuits, from my Mummy's recipes are great with this meal too, along with Sausage Gravy.

2 c. sifted cake flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

Sift the above together and use as self rising flour.

Fried Biscuits

1 (12-ounce) can biscuits
3 to 4 cups vegetable oil, for deep frying

Drop biscuits in hot oil for 2 to 3 minutes per side until golden brown. Drain on paper towels. Serve with honey butter.

1 bottle of squeeze margarine
1/4 cup honey, or to taste

Open squeeze bottle and pour out about 1/4 of the butter and store for later use. Add honey and stir with a long teaspoon or a wooden skewer. Squeeze onto hot biscuits.

With this, I omitted the honey, and topped it with Sausage gravy instead. And fried in the same oil I did the chicken in.

Sausage Gravy:

1 pound sausage (Bob Evans Regular Recipe preferred)
1/2c to 1c Milk
3 tbsp AP flour
Salt and pepper to taste

Brown Sausage, do not drain fat. Sprinkle in flour, stir and cook flour for a couple minutes to insure that the floury taste will not be in this gravy. Add milk and bring to a simmer/boil to thicken. Season to taste with salt and pepper.

Creamy-Cheesey Twice Baked Potato

Prep - 5 mins
Cook time - 1 hour 5 mins
Total - 1 hour 10 mins

Ingredients:

1 large Idaho Potato, washed
1 Tbsp bacon bits
1 Tbsp + 1 Tsp Cheddar cheese (or whatever cheese you desire), 1 1/2 tsp reserved
1 Tbsp butter
1 oz cream cheese, room temperature
2 Tbsp sour cream
2 Tbsp milk
1 1/2 tsp parsley flakes
1 tsp onion powder
1/2 tsp garlic powder
salt and pepper to taste

Directions:

Preheat oven to 425 degrees F. Bake potato on a sheet pan for 1 hour or until a fork can easily slide into the potato without resistance. Set aside

In a mixing bowl combine the cheese, milk, sour cream, butter, bacon and seasonings, mixing well. Set aside

When the potato is cool enough to handle split it in half length-wise and scoop out the innards of the potato, making sure not to tear the potato's skin. Add the potato innards to the cheese mixture and stir well to combine.

Restuff the potato skin, and top with the reserved cheese. Place the potato back on the the sheet pan and return it to the oven at 350 degrees or until the potato is warmed through and the cheese is melted.


Note: Instead of using onion powder, you can use finely chopped green onion or chives and omit the parsley if chives are used. For the veggies out there, you can omit the bacon bits.

Sickie

Ick... I want to cook, I miss cooking. But... I have been sick lately with no appetite. It is getting better and I am slowly getting my appetite back. After I get some Cream cheese tomorrow I plan on concocting a Twice baked potato recipe. I learned a good one in my Food and Nutrition class a while back, but can't really remember it. I will make my own version of it tomorrow and post it.

Perfect for a bitter cold winter day!

Slow Cooked Wind Chill Chili

Ingredients:

2 lbs lean ground beef
1 1/2 tablespoons olive oil
1 medium onion, diced
1 c green bell pepper diced
2 cloves garlic, finely minced
2 (14.5 oz)cans of chili beans in sauce
1 (8 oz) can tomato sauce
2 (14.5 oz) cans black beans
1 (14.5 oz) can petite diced tomatoes
1 (14.5 oz) can beef broth
1 1/2 tablespoons All purpose flour
2 tablespoons chili powder
1 tablespoon crushed red pepper
2 teaspoons granulated sugar
1 1/2 tablespoons cumin
2 teaspoons dried parsley
2 teaspoons dried thyme
2 teaspoons oregano
Salt to taste
1 1/2 teaspoons cayenne pepper


Directions:

1. In a bowl combine together flour, cumin, chili powder, red pepper flakes, herbs, sugar, salt and cayenne. Set aside.

2. Brown beef in oil, with onions and garlic. Dump in chili seasoning; stir to combine; add in tomatoes, beans, broth, and tomato sauce. Simmer on low for at least 2 1/2 hours. Serve with saltine crackers, cheese, sour cream and green onion tops for garnish. (optional.)


I find this chili recipe to be perfect for a bitterly cold winter's day. Like it has been over here in Findlay, Ohio for the past 3 days! It has been so cold they have even cancelled school for my siblings. The mercury came in last night in the negatives, and there has been wind chill has bad out here. Hence the name Slow Cooked Wind Chill Chili. This recipe can also be made Vegetarian too. Just omit beef and add other veggies, like corn, or something.

Taco salad in a sack

For super bowl Sunday, this is a great snack/mini meal to enjoy during the game. And it is easy to make too!


Taco Salad in a Sack

Ingredients:

1 lb. lean ground beef
1 envelope mild taco seasoning
1 (10 oz) can of chili beans
1 cup grape tomatoes, halved
1 head lettuce, shredded
1 (12 oz package) shredded taco blend cheese
1 12 oz bag nacho cheese flavored Doritos, crushed
Taco sauce

Directions:

Brown ground beef and add taco seasoning. Simmer according to directions. Place in large bowl and refrigerate until cool. Add beans, tomatoes, lettuce, cheese, and Doritos. Mix well.

Cover with taco sauce. Mix again. Serve almost immediately.

Tostada Pizza

This mexican style pizza is from Better Homes and Gardens. It sounds delicious, though I have yet to make it. I will soon though! I am making pizzas all the time and I have some left over taco meat sitting my fridge at the moment.

Ingredients:

1 lb. lean ground beef (Or chicken, pork, or turkey even! Whatever you prefer. Though... if you add a lean meat like chicken or turkey, add a little olive oil to it, as these meats are very lean.)

3/4 cup water
1 4-oz. can diced green chile peppers, drained.
2 Tablespoon envelope taco seasoning mix
1 teaspoon chili powder
2 tablespoons cornmeal
2 cups packaged biscuit mix
1/2 cup cold water
1 15-oz. can refried beans
1 cup shredded cheddar cheese (4 oz.)
1 cup shredded lettuce
1 medium tomato, chopped
1/2 cup thinly sliced green onions
Taco sauce (optional)

Directions:

Preheat oven to 450 degrees F. In a large skillet cook ground beef until brown. Drain well. Stir in 3/4 cup water, the chile peppers, taco seasoning mix, and chili powder. Simmer uncovered, about 15 minutes or until thick.

Meanwhile, generously grease a 12- to 14 inch pizza pan. Sprinkle with corn meal. In a medium mixing bowl stir together the biscuit mix and the 1/2 cup cold water with a fork until dough follows the fork around the bowl. With floured fingers, pat the dough into bottom and up the edge of the prepped pan. Spread refried beans over dough, spoon meat mixture over beans.

Bake, uncovered, for 18 to 20 minutes or until crust is golden brown. Sprinkle with cheese. Bake 3-5 minutes more or until cheese is melted. Top with lettuce, tomato, and green onions. If desired, serve with taco sauce. Makes 6 servings.

Nutrition facts per Serving: 486 cal., 21 g total fat (8 g saturated fat), 65 mg chol., 1480 mg sodium, 46 g carbs, 6 g dietary fiber, 27 g protein.

For my Sish.

For my sish.

This recipe I found on Allrecipes.com and changed it up a little bit for my dear dear friend, who is like a sister to me, she is also a veggie eater.

Fresh Veggie Sandwich

INGREDIENTS

• 1 bagel, sliced in half
• 1 tablespoon coarse-grain brown mustard
• 1 leaf romaine lettuce
• 2 (1/4 inch thick) rings green bell pepper
• 4 slices cucumber
• 2 slices tomato
• Salt and pepper to taste
• 2 slices red onion
• 1/2 cup alfalfa sprouts

DIRECTIONS

1. Spread mustard onto the cut sides of the bagel. Layer the lettuce, green pepper, cucumber, and tomato on one half. Season the tomato with salt and pepper. Top with onion and alfalfa sprouts, and then cover with the other half of the bagel.

Instead of a bagel, you can use white bread or pita bread. Sweet and sour sauce is also great with this. You can also omit the Alfalfa spouts and substitute another lettuce or veggie to your liking.

Favorite Snacks

Favorite Snacks

Everyone’s got them right? Mine just happens to be chex mix, the homemade kind – hot and fresh just out of the oven! This snack mix is great any time of year, but generally is made the most around the holidays. My aunt, goddess bless her, makes the best chex mix. Mine just doesn’t quite add up to hers. I have asked my cousin to get me her recipe for it. Around the super bowl time, I do a double batch and sit and snack on the mix while I watch the commercials. I have done this for several years, it has become a tradition for me, whom am not much of a football fan, I must say.

Here is the recipe straight off the box!

Ingredients:

6	tablespoons butter or margarine
2	tablespoons Lea & Perrins™ Worcestershire sauce
1 1/2	teaspoons seasoned salt
3/4	teaspoon garlic powder
1/2	teaspoon onion powder
3	cups Corn Chex® cereal
3	cups Rice Chex® cereal
3	cups Wheat Chex® cereal
1	cup mixed nuts
1	cup bite-size pretzels
1	cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken up

Preparation Directions:

1.	Heat oven to 250°F. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated.
2.	Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

This can also be made in the microwave as well.

Microwave Directions:

In large microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.

Food and IBD

Food and IBD

As a long time patient of IBD, I have had many bad experiences with food. Particularly a with food that I shouldn’t eat or can’t eat; which stinks badly because I loved it so much. Since I was tot, about 4 or 5 years old. I came down with Ulcerative Colitis, had several painful surgeries and many long hospital stays. Recently in 2004, I was diagnosed with Crohn’s Disease, it is the sister disease to Ulcerative Colitis.

Now I love food, but there just comes days where I can’t eat. Or I don’t have an appetite! On those days, I usually sip water throughout the day or a BOOST shake. On a flare up, my diet consists of BOOST or Ensure, jello, Popsicles, and a light yogurt. On good days I can eat almost anything (except popcorn :( )! But I am a picky eater. I am constantly trying new things, and if I don’t like it, my dad (the good ol’ food tester) and mom usually eat it. That or it goes to the dogs. With Crohn’s there is a list (Thanks to TWC website) of Forbidden foods, and depending on the patient it varies. Here is the basic list of the no nos.

Food:

• Coffee
• Chocolate
• Cocoa
• Cooked and Raw veggies (Includes salads, corn, popcorn, etc )
• nuts and seeds
• diet beverages (Nutrasweet)
• Processed meats (such as hotdogs, sausages, etc.)
• Dairy Products
• Gravies
• Canned Soups
• All fruits except, bananas, Apple sauce, canned peaches, and pears

Basic food Elemetns

• Spicy
• alcohols
• stringy meats
• MSG (An additive in some foods)
• Saccharin
• Nutrasweet
• pickling
• charcoal broiling
• fried foods

Some of these foods are a no no to me, others I can tolerate. Luck for me. Laugh out loud. But not all are! Next time you have an IBD patient in the house or visiting, ask them what they can and can't have and they will surely appreciate it!

Taco Roll-ups

Taco Roll-ups

Prep time - 20 minutes

Cook time - 5 minutes

Ready in - 1 hour, 25 minutes

Ingredients

• 2 (8 ounce) packages cream cheese
• 1 cup sour cream
• 2 cups finely shredded cheddar cheese
• ½ cup taco sauce
• 1 cup shredded lettuce
• 1 package mild taco seasoning
• 6 (10 inch) flour tortillas
• 11/2 pounds lean ground beef

Directions

1. In a skillet, brown beef; drain and set aside.
2. In a mixing bowl, beat cream cheese and sour cream until smooth; Stir in ground beef, taco seasoning and sauce, and cheese. Spread over tortillas; sprinkle lightly with lettuce; roll up jellyroll style. Wrap in plastic wrap; refrigerate for at least 1 hour. Before serving cut into 1-inch slices.

Peanut beef stir fry

Peanut Beef Stir Fry

Prep time – 10 Minutes

Cook time – 10 Minutes

Ready in – 20 Minutes

Ingredients

5 teaspoons cornstarch

1 (14.5 ounce) can beef broth

2 tablespoons cornstarch

2 tablespoons creamy peanut butter

½ teaspoon granulated sugar

Pinch of red pepper flakes

1 pound boneless beef sirloin steak, sliced thinly against the grain

1 bag of your favorite frozen stir fry veggie mix

1 clove garlic, minced

1 cup onion, thinly sliced

2 teaspoons sesame oil

1 1/2 teaspoons rice wine vinegar

1 cup peanuts, chopped (optional)

Directions

1. In a mixing bowl, combine cornstarch, broth, peanut butter, sugar, red pepper flakes, and vinegar until smooth; set aside. In a large skillet or wok, stir-fry beef, veggie mix, onions and garlic 5-8 minutes or until meat is no longer pink.
2. Stir in the broth and add to the pan. Bring to a boil; cook 1-2 minutes or until sauce has thickened. Garnish with chopped peanuts and serve over warm rice.

With the lack of a digital camera, I cannot provide a picture for this recipe. The pictures will come soon!


Note: You can substitute chicken breast or tofu if you wish.

Welcome!

Hello!

I am Alannah Lockmiller, pentu at heart and foodie at heart. I decided to create a blog on recipes I came up with on my own time. An idea borrowed from a fellow foodie whom also has a blog of recipes she created. I am an extremely picky eater, and I can't have a lot of foods due to a diet restriction and Crohn's disease. But I still eat what I can, I know my limits. I would love feedback on these recipes, and I would love to know if you change them and how you change them to suit your liking! Enjoy!