Healthy Garbage Plate (Poor College Food)

Okay, sorry I won't have any cool pics : ( But so far I haven't gotten any negative feedback on this (despite the fact that it's going to look like doggy poo.

Start by spreading one serving of cottage cheese on a plate. While you're doing this, start cooking brown rice and enough veggie burgers for as many people as you have to feed. Then heat up black beans and put them on top of the cottage cheese. When you think the brown rice and veggie burgers are almost done, start scrambling eggs with a lot (best part) of shredded cheese. Cut up the veggie burger and put it on top of the cottage cheese and black beans, pour the brown rice over everything and add hot sauce if you like, and then put the scrambled eggs and cheese on top of everything and add ketchup if you want (Mollie).

If you are forced to eat this every day like me, you can get creative and use turkey burgers, tuna, etc. in place of the veggie burger, and you can cut up peppers and onion for the eggs. I eat this every day and I never get sick of it because it's so nomalicious (and cheap and super healthy)! Let me know what you think : )

Inside-Out Chocolate Pumpkin Cookies

I saw this recipe on a blog that I follow...and had to rush to the kitchen and try them out!! Pretty good, but the filling is DE-LISH!!! It only made about 7 (they're pretty big, but it would have been hard to make them any smaller and still be able to fill them)

3/4 cup flour
6 Tbsp plus 1 tsp cocoa powder
1/4 tsp salt
1/4 tsp baking soda
1/4 cup plus 2 tbsp. sugar
2 tbsp maple syrup or agave
2 tbsp nondairy milk (I'm sure regular milk would be just dandy)
1/2 tsp pure vanilla extract
3 tbsp plus 1 tsp oil

3 tbsp pureed pumpkin
3 tbsp nut butter of choice (I used PB)
1/4 tsp. cinnamon
1/2 packet stevia (or 1/2 tbsp sugar)
1/8 tsp pure vanilla extract

1. Combine the first 5 ingredients, and mix well.
2. Add ingredients 6-9 and mix again to form dough.
3. In a separate bowl, combine all other ingredients to make the filling.
4. Using about a heaping tablespoon of dough, roll into a ball and then flatten. Place a little scoop of the filling in the center and then fold up the sides of the dough. Form into a ball.


5. Bake at 330 degrees for about 10 minutes. They should be a little undercooked when you take them out.
6. Let stand about 10 minutes.

Pumpkin Cranberry Cookies

These cookies are the definition of October!

Ingredients:

1/2 cup butter, softened
1 cup sugar
1 tsp vanilla extract
1 egg
1 cup pumpkin puree
2 1/4 cups all purpose flour (I usually substitute half whole wheat flour, no real reason) Meg-that's 2 cups, plus another 1/4 cup :)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup cranberries (or you can substitute chocolate chips)
1 tsp ground cinnamon
1 tbsp orange zest
1/2 cup chopped walnuts (optional)




Directions:

1. Preheat oven to 375 degrees.

2. In a large mixing bowl, cream butter and sugar until light and fluffy.


3. Beat in vanilla, egg and pumpkin.

4. Sift together flour, baking powder, baking soda, salt and cinnamon. Stir into mixture until well blended.


5. Cut the cranberries in half ( kind of a PITA, but worth it!) and stir into mixture along with the orange zest and walnuts (if using).

6. Drop by teaspoonfuls onto cookie sheet.


7. Bake for 10-12 minutes.


8. Let stand on cookie sheet for 5 minutes before transferring to cooling rack.


9. Enjoy! nom nom nom

Heartburn Salad

Jason's stepmother makes this salad all the time and I could eat bowls and bowls of it. So good.

Ingredients:

• Romaine lettuce
• Roma tomatoes
• Cucumber
• 2 cloves of garlic (although in a hurry I've used garlic powder, and it's just as good)
• Red wine vinegar
• Olive oil
• Dried basil and oregano
• Salt and pepper

1. Wash and cut lettuce into bite sized pieces
2. Crush garlic and throw on top of lettuce (I've tried mincing it instead, and it's just not as good. Trust me on this)
3. Peel and slice cucumber, and cut up tomatoes and throw on top.
4. Drizzle olive oil and red wine vinegar on top (I don't know how much, I don't measure. Start with a couple tablespoons each, and add more if you need it.)
5. Sprinkle salt, pepper, basil and oregano on top and toss.

It's best if you let it sit in the fridge for about 30 minutes before serving. And I've also tried making the dressing and then pouring it all on top, and it's just not the same. I have no idea why.

Chicken and Wild Rice Soup

 I'm really not much of a soup person, but this soup is DELISH and really filling. We usually have it with a nice crusty bread.

Ingredients

•2 cooked, boneless chicken breast halves, shredded (You can also use leftover turkey/roasted chicken)
•4 cups chicken broth
•2 cups water
•1 (6 ounce) package quick cooking long grain and wild rice with seasoning packet (I get Uncle Ben's)
•1/2 teaspoon salt
•1/2 teaspoon ground black pepper
•3/4 cup all-purpose flour
•6 T butter
•2 cups heavy cream (I actually do 2 cups whole milk. I've used 2% and it's edible, but runny)

1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.  
2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.  
3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Green Chile & Chicken Enchiladas

Ingredients:

• 3 cups roasted chicken, shredded
• 3 roasted poblano peppers, peeled
• 1 bunch of cilantro leaves, washed, stems discarded
• 1 lime, zested and juiced
• 2 cloves garlic
• 2 cups chicken broth 
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 12 corn tortillas
• 1 can canned nonfat refried beans
• 2 cups  shredded Monterrey Jack cheese
• 2 scallions, thinly sliced
• Chopped fresh cilantro, for garnish

*Before you start prepping, roast your chicken and peppers. I use the thighs and drumsticks, and some of the breast meat, and save the rest of the meat for chicken salad, etc. You can also use leftover turkey from thanksgiving. If you don't feel like roasting a whole chicken, you can boil 2 or 3 chicken breasts for abotu a half an hour and shred.

*To roast your peppers: wash them and bake on an oiled cookie sheet at 425 for about 25 minutes, or until the skin turns black and starts bubbling. Once they're ready, remove from oven and place in a ziploc or plastic container and let cool for about 15 minutes. Take them out of the bag and the skin should peel right off. Remove the stem and seeds.

Now you're ready to get all set up!

1. Preheat oven to 425 degrees.
2. Lightly oil a 9-x-13-inch baking dish with cooking spray or 1 teaspoon olive oil. In a food processor or a blender, combine the roasted and peeled peppers, cilantro, garlic, lime zest and juice, chicken stock, salt and pepper, and puree until smooth.
3. Spread just enough of the sauce in the dish to coat the bottom. Top with a layer of 6 overlapping tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shredded chicken mixture, half of the cheese, and add 1/3 of the sauce, followed by the remaining 6 tortillas. Pour the remaining sauce over the tortillas. Place the rest of the cheese on top. Cover with foil.
4. Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle scallions on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro.

These enchiladas can be served alone or with some rice. And obviously margaritas.