Bowl ONE (Bowl needs to be able to hold Boiling Water)

• 1 Cup Dates, chopped
• 1 Teaspoon Baking Soda
• 1 1/4 Cups Boiling Water

BOWL ONE DIRECTIONS:

1 . Mix the ingredients and let them set until soft. The dates need to soften from their dry shape. These will be ready to use when you add to batter as mentioned below in recipe.

Bowl TWO

• 10 Tablespoons Crisco
• 2 Eggs
• 3 Tablespoons Cocoa, unsweetened
• 11/2 Cups Sugar
• 1/4 Teaspoon Salt
• 1 1/2 Cup Flour, white flour not cake flour

BOWL TWO DIRECTIONS:

1. Mix ingredients in Bowl TWO in a mixer.  NOTE: Add the Flour after mixing the rest of the ingredients from Bowl TWO together.

2. Add Bowl ONE ingredients into Bowl TWO. Mix together.

Toppings:

• 1/4 Cup Sugar
• 1/2 Cup Walnuts
• 1 Small package Chocolate Chips , semi-sweet

TOPPING DIRECTIONS:

1. Mix together and set aside to top the cake mixture before it goes in the oven.

CAKE DIRECTIONS:

Est. Cooking TIme 45-55 Minutes

1. Turn on Oven to 325.

2. Prepare pan. Wipe the bottom of the pan with some Crisco. Also, give a light dusting of flour on the top of the Crisco. Shake out of the pan any excess.

3. Pour mixture from Bowl ONE & Bowl TWO into the pan.

4. Add Toppings to top of mixture.

5. Bake!

6. Check after 30 minutes if Cake is done by poking center with toothpick. Keep checking until the toothpick comes out clean, when it does, then it’s done.

ENJOY!

• 1 Tablespoon Cooking Oil
• 1 Onion, sliced
• 4-8 Mushrooms, quartered
• 1 Zucchini, chopped
• 1/2 Red pepper, sliced long ways
• 1/2 Green or Yellow Pepper, sliced long ways
• 1 can Refried or Black Beans
• 1 small can (8oz) of Diced Green Peppers (OPTIONAL)
• Tortillas
• 1 Cup Rice (OPTIONAL)

SPICES:

(In all honesty, I mix these different ever time. I usually decide how much of one spice or another by how it smells.)

• Chili Powder
• Cumin
• Cinnamon
• Black Pepper
• Garlic Salt (OPTIONAL)
• 1/2 Lid of Hot Sauce (OPTIONAL)
• Water (to mix the spices together)

DIRECTIONS:

Est. Cooking Time: 30 Minutes

1 . Cut up all the vegetables.

2. Warm cooking oil in medium to large skillet.

3. Add Onions and Mushrooms, 5 minutes or until the mushrooms start to soften. Stir occasionally.

4. Start Refried or Black Beans in separate pan. Cook on Low Heat.

5. Add Spice Mixture to the Mushroom and Onions. Stir to coat.

6. Add Zucchini and Peppers to Mushrooms and Onions. Cook until the Vegetables are to cooked to your liking, best guess 5 -7 minutes. (If you have Diced Green Peppers, add them hear as well.)

7. Add Vegetables, Beans and Rice to Tortillas and serve.

Enjoy!

• 6 Slightly Beaten Eggs
• 1/4 Cup Milk
• 1 Teaspoon Dried Dill
• 1/4 Teaspoon Salt
• 1/4 Teaspoon Ground Black Pepper
• 1 Medium Onion, chopped
• 1 Clove Garlic, minced
• 1 Tablespoon Butter or Margarine
• 5 oz Spinach, chopped
• 1/4 Teaspoon Lemon-Pepper
• 1/4 Cup Crumbled Feta Cheese (Goat)

DIRECTIONS:

Est. Cooking Time: 25 Minutes

1. In Medium bowl, mix eggs, milk, dill, salt, and black pepper. Set aside

2. In a broiler-proof pan, cook onion and garlic in Margarine or Butter until tender.

3. Stir in Spinach and Lemon-Pepper Seasoning.

4. Pour Egg mixture over Spinach mixture. Cook over meduim heat.

5. Run Spatula around edge of Egg mixture, letting the uncooked portion of the egg flow underneath. Continue cooking and lifting the edge until mixture is almost set, the top will still be glossy.

6.Turn on broiler.

7. Sprinkle in Feta.

8. Place broiler-proof pan in oven. Cook for 1-2 minutes or until the top browns.

9. Pull out of oven.

10. If you want, sprinkle Red Pepper cubes on top.

Serve and Enjoy!

From Easy Dinners: Vegetarian

• 1 Cup Water
• 1 Cup Broccoli Florets
• 1/2 Cup Carrot, finely chopped
• 1/4 Cup Green Onions, sliced
• 8 Eggs
• 1/2 Cup Milk/Soy Milk
• 1 Tablespoon Fresh Basil or 1 Teaspoon Dried Basil
• 1 Tablespoon Dijon-Style Mustard
• 1/4 Teaspoon Black Pepper
• 3/4 Cup Cheddar or Swiss Cheese
• Non-Stick Cooking Spray
• Tomato Slices (Optional)

Directions:

Est. Cooking Time: 25 Minutes

1. In medium sauce pan, combine water, broccoli, carrot, and green onions. Bring to boil, then reduce heat. Cover and Simmer for 6-8 minutes or until vegetables are crisp/tender. When done continue.

2. In a medium sized bowl combine egg, milk/soy milk, basil, mustard, and pepper.

3. Coat unheated large skillet (something that can be put in oven) with non-stick cooking spray.

4. Preheat over medium heat.

5. Add cooked vegetables to skillet. Evenly spread.

6. Sprinkle in Cheese. (Optional)

7. Add Egg mixture. Run a spatula around the edge,  of skillet, lifting egg mixture so the uncooked portions flow underneath.

8. Continue until egg mixture is almost set. Top should still be glossy.

9. Turn Broiler on.

10. Place Frittata into the oven, and cook it until the top browns. Keep an eye on it, it can happen fast.

11. Once done, add rest of cheese, then cut into wedges and serve.

Enjoy!

From Easy Dinner: Vegetarian

• 1.5 Cups of White Rice
• 1 15oz can Black Beans, drained and rinsed
• 1 15oz can Great Northern Beans, drained and rinsed
• 1 Teaspoon Chili Powder
• 1 Teaspoon Garlic Powder
• 1 Green Pepper, chopped
• Romaine Lettuce
• 1/4 Cup Sour Cream
• 2 Medium Tomato, chopped
• 3/4 Cup of Salsa
• 1/2 Cup of Shredded Cheddar Cheese
• Tortilla Chips or Tortilla

DIRECTIONS:

Est. Cooking Time: 20 Minutes

1. Cook Rice. Add in at end.

2. In medium sauce pan, add Great Northern beans, Black Beans, Salsa, Chili Powder, Garlic Powder. Cook until heated through, 5-7 minutes. Stirring occasionally.

3. Warm Tortilla’s in oven @ 225 for 2-3 mintues or until they start to rise and harden.

4. On each plate, put a tortilla or chips. Layer on lettuce. Rice. Bean Mixture. Tomatoes. Green Pepper. Cheese. Sour Cream. Or how ever you wanna layer it!

Enjoy!

From Easy Dinners: Vegetarian

• 1 Package Frozen Tortellini (Cheese or Spinach)
• 1.5 Cups Broccoli Florets
• 1 Large Carrot, thinly sliced
• 1/4 Cup White Wine Vinegar
• 2 Tablespoons Olive Oil
• 1 Teaspoon Dried Italian Seasoning (Basil, Oregano, Thyme mix to your liking)
• 1 Teaspoon Dijon-Style Mustard
• 1/4 Teaspoon Ground Black Pepper
• 1/8 Teaspoon Garlic Powder
• 1 Medium Yellow or Red Pepper, cut into bit-sized pieces

DIRECTIONS:

Est. Cooking Time: 20 Minutes

PASTA

1. Cook Tortellini following packages directions, except don’t add any salt or oil.

2. Add Broccoli and Carrots to Tortellini for the last 3 minutes.

3. Drain.

DRESSING

4. Mix together Vinegar, Oil, Italian Seasoning, Mustard, Black Pepper, and Garlic Powder. Mix them either in a mixing bowl or a jar with a screw top lid. Mix together very well. Set aside.

MIXING INGREDIENTS TOGETHER

5. In a large bowl, add Tortellini, Broccoli and Carrots with uncooked Red Pepper.

6. Pour in Dressing. Mix it all together.

I’ve found that tastes better if you let it all cool down over night, and have it the next day.

From Easy Dinners: Vegetarian

Enjoy!

• 3 Cloves of Garlic, minced
• 1 Tablespoon Cooking Oil
• 2 Cans (14.5oz) Diced Tomatoes
• 1 12oz Bottle of Beer (I suggest an Amber)
• 1 Cup Water
• 1 8oz Can Tomato Sauce
• 3-4 Teaspoons Chili Powder
• Drop or two Hot Sauce (Optional)
• 1 Teaspoon Oregano
• 1 Tablespoon Dijon Mustard (The Seedier the better)
• 1 Teaspoon Ground Cumin
• 1/2 Teaspoon Ground Black Pepper
• 1 15oz Can Pinto Beans, drained
• 1 15oz Can Red Kidney Beans, drained
• 1 15oz Can Cannellini Beans (if not available, sub Pinto or Red Kidney Beans), drained
• 1.5 Cups Frozen Corn
• 1 Zucchini or Yellow Squash
• Cheddar Cheese Shredded (Optional)

DIRECTIONS:

Est. Cooking Time: 35 minutes

1. In a 4-Quart Soup Pan, heat oil and garlic for 30 seconds.

2. Add Diced Tomatoes, Beer, Water, Tomato Sauce, Chili Powder, Oregano, Mustard, Cumin, Black Pepper, Hot Sause (Optional). Mix.

3. Stir in Pinto, Red Kidney and Cannellini Beans. Bring to boil.

Cover then Simmer. Cook for 10 minutes

4. Stir in Corn and Zucchini or yellow squash. Cook for 10 Minutes or until Vegetables are tender.

5. Serve in bowls, and Cheese if you want.

Enjoy!

For leftovers its great on top of rice.

From Easy Dinners: Vegetarian

• 2 Cups Brown Rice
• 1 Tablespoon Olive Oil
• 1 Large Onion, chopped
• 1 Red Pepper, chopped
• 5 Cloves Garlic, minced
• 1/2 Teaspoon Chili Powder
• 1 Can (14.5 oz) Diced Tomatoes
• 2 Cans (14.5 oz) Black Beans, drained
• Salt
• Ground Pepper
• Cilantro, chopped (Optional)
• 1 Lime, cut in Wedges (Optional)

DIRECTIONS:

Est. Cooking Time: 20-45 Minutes for Rice

Est. Cooking Time: 25 Minutes

1. Cook Rice

Optional Fluffier Rice Cooking

• Pre-heat Oven to 225
• After rice comes to a boil, place it into a covered casserole dish and place in oven.
• Cook for an hour

2. In a medium sized pot or skillet, heat Olive Oil over medium heat.

3. Add Onion. Sauté for 1 minute.

4. Add Bell Pepper, Garlic, Chili Powder. Sauté for 2 minutes.

5. Reduce heat to low.

6. Add Diced Tomatoes and simmer for 15 minutes.

7. Add Beans, simmer for 5 minutes.

8. Add Salt and Pepper to taste.

And ta-da! Serve Beans over the Rice. Garnish with Cilantro and Lime Wedges, if desired.

Enjoy!

This recipe comes from Whole Foods Market.

• Non-Stick Cooking Spray
• 4 large Egg Whites
• 1/2 Cup Scallions, green and white parts
• 2 medium Garlic Cloves, minced
• 12 oz uncooked boneless chicken, cut into bite-sized cubes
• 1/2 Cups Carrots, diced
• 2 cups Brown or White Rice
• 1/2 Cup Frozen Peas
• 3 Tablespoons Soy Sauce

DIRECTIONS:

Est. Cooking Time : 25 Minutes for White Rice, 45 Minutes for Brown Rice

Est. Cooking Time: 20 Minutes for the Rest!

1. Cook Rice. Once rice is done begin.

2. Coat Wok (or large pan) with cooking spray.

Over medium heat, add egg whites, scramble. Once scrambled remove the egg from the pan and set it aside.

3. Re-Coat Wok with cooking spray.

4. Over medium Heat, add scallions and garlic. Sauté for 2 minutes.

5. Add Chicken and carrots. Sauté until chicken is golden brown and cooked through. About 5 minutes.

6. Stir in Scrambled Eggs, Rice, Peas, and Soy Sauce. About 2 minutes, or until thoroughly mixed.

Enjoy!

NOTE: This recipe is from Weight Watchers. It is very good and lite on Calories.

• 4 Tablespoon (1/2 Stick) unsalted butter
• 1 small onion, finely chopped
• 1 Cup Mushrooms, Quartered
• 1.5 Cups Orzo Pasta
• 1 Cup Petite Carrots, Diced
• 1/2 Cup Frozen Peas
• 32 oz Chicken or Vegetable Broth
• 1 Cup Parmesan Cheese
• Chopped Parsley (OPTIONAL)
• Sea Salt & Pepper
  

DIRECTIONS:

Est. Cooking Time: 20 Minutes

1. Melt Butter in a large heavy sauce pan.

2. Add Onion and Mushrooms, and Saute for they are tender, not brown.

3. Add Orzo and stir until the orzo is coated with butter.

4. Add carrots, peas and broth. Bring to boil and cook until orzo is tender, about 5 minutes.

5. Remove from heat, stir in Parmesan and cover.

Two things:

• You can add the Parmesan Cheese at the end.
• You don’t have to cover, it’ll turn out fine.

6. Let stand 5-8 minutes, or until most of the liquid is sucked up into the orzo.

7. Sprinkle Parsley, Sea Salt and Pepper to taste.

Enjoy!