Graham Cracker Chicken

  • 2 1/2 pounds chicken breasts (boned and skinned)
  • 1 package cinnamon graham crackers (or add 1/4 t cinnamon and 1/4 t sugar to regular grahams)
  • 5 T butter

Melt butter in pan.  Crush graham crackers in processor.  Dip chicken into butter, then crackers, and place in parchment paper lined baking dish.  Bake at 350 degrees for 1 hour and 15 minutes.

This is a Bev original.  My family loves it, served with sweet potatoes and honey spread (melted stick of butter, 1/4 C honey and cinnamon to taste).  Add a green side or two, and some fresh homemade bread, and you’ll feel like you’re at my house!

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Italian Sauteed Beans

  • 1 red pepper
  • 9 garlic cloves
  • 1/4 C olive oil
  • 4 (19 oz.) cans cannellini beans
  • 1/2 C white wine
  • 1 t dried Italian seasoning
  • 1 t salt
  • 1/2 t pepper
  • 8 basil leaves (rinsed)

Drain and rinse beans; cut pepper into thin slices; crush garlic.  Preheat a large  pan on medium 2-3 minutes.  Place oil in pan; swirl to coat.  Add peppers, garlic, and remaining ingredients (except basil); cook till beans are thoroughly heated (4-5 minutes), stirring occasionally.  While beans cook, stack basil leaves and roll tightly; slice thinly into fine ribbons.  Stir in basil; cook 1-2 minutes more or until fragrant.  Serve alongside Tuscan-Style Chicken and brown rice.  Can also be chilled and served as a cold salad.

(slightly adapted from Publix Super Markets, Inc.)

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Tuscan-Style Chicken

  • 2 lbs. boneless chicken breasts
  • salt
  • pepper
  • 2 T olive oil
  • 1/4 C white wine
  • 9 oz. bag fresh spinach
  • 15 oz. can diced tomatoes
  • Italian seasoning

Heavily salt and lightly pepper both sides of chicken.  Preheat large saute pan on medium 2-3 minutes.    Place oil in pan; swirl to coat.  Arrange chicken in pan; cook on one side until lightly browned.  Turn chicken and add wine, spinach and tomatoes to pan; sprinkle with Italian seasoning.  Cover and cook several minutes, till done.   Serve alongside Italian Sauteed Beans and brown rice.

(slightly adapted from Publix Super Markets, Inc.)

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Mom’s Meatloaf

  • 3 lbs. ground beef
  • 15 oz. can Hunt’s tomato sauce, divided
  • 2 eggs
  • 3/4 C bread crumbs or oats
  • 1/2 sweet onion, chopped
  • 1 t salt
  • 1/4 t pepper
  • 8 oz. water
  • 2 T vinegar
  • 2 T molasses
  • 2 t soy sauce
  • 4 t mustard

Mix the first set of ingredients in a large bowl, reserving half of the tomato sauce.  Line a 13×9″ baking dish with parchment paper. Mold the meat mix into two loaves in the pan.  Mix the rest of the tomato sauce with the last set of ingredients and pour over loaves.  Bake at 350 degrees for 1 hour and 45 minutes, basting every 20 minutes.

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Stormy Beans

  • 2 (15 oz.) cans black beans
  • 1 (15 oz.) can great northern beans, drained
  • 1 (15 oz.) can red beans, drained
  • 1 (15 oz.) can organic corn (or 2 C frozen)
  • 1 (10 oz.) can Ro-tel diced tomatoes with green chilies, undrained
  • sweet onion, chopped
  • shredded cheese
  • sour cream
  • rice

In a pot, saute onion in a small amount of olive oil, then add beans, corn, and tomatoes.  Simmer and serve with rice, topping with shredded cheese/sour cream/salsa.

(Betty Jo got this recipe from her friend Stormy.)

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Beef and Veggie Pasta

  • 1 sweet onion, chopped
  • 2 T minced garlic
  • 3 pounds lean ground beef
  • 1 t salt
  • 1 1/2 t dried basil leaves
  • 1 1/2 t dried thyme leaves
  • 1 1/2 t Italian seasoning
  • 3 cans (15 oz.) diced tomatoes
  • 32 oz. beef broth
  • 1/2 C cooking wine
  • 1 1/2 pounds carrots, thinly sliced
  • 3 C pasta, your choice
  • 32 oz. frozen peas
  • grated Parmesan cheese

Saute onion in coconut oil over medium-high heat until half-cooked. Add garlic; cook for 3 or 4 minutes. Add ground beef. Cook, drain, rinse, and add to roaster, along with seasonings, tomatoes, broth, wine, and carrots.  Cover and cook at 200 degrees for 5 hours.  Add pasta and peas to roaster.  Cook at 300 degrees for an additional hour.  Sprinkle Parmesan cheese over top to serve.

(adapted from Favorite All Time Recipes)

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Healthy Graham Crackers

  • 2 T buttermilk
  • 1/2 C cold water
  • 2 T lemon juice
  • C sucanat with molasses (or brown sugar)
  • 1/2 C honey
  • 1 C extra light olive oil
  • 2 t vanilla
  • 2 eggs, beaten lightly
  • 1 t salt
  • 1 t baking soda
  • 6 C flour

Mix together milk and lemon juice; let stand.  Beat well in a large bowl the sucanat, honey, oil, vanilla, and eggs.  Stir salt and soda into flour.  Mix milk mixture and other liquid mixture together.  Add flour mixture to the liquid mixtures and mix well.  Add additional flour as needed to make a stiff dough.

Divide dough into equal parts to place on baking stones or greased and floured cookie sheets.  Roll each to about 1/8 inch thickness.  Prick every 1 or 2 inches with fork tines.  Bake at 400 degrees for 13 minutes or until light brown.  Cut into squares immediately.

(Thanks to Theresa Cussimanio of Marietta, GA who shared this on-line, and to Ruth Bray for finding it!)

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Chocolate Chippers

Chocolate Chip Cookies
  • 1 C butter (or 1 stick of butter & 1/2 cup melted coconut oil)
  • 1/2 C sucanat with honey (or sugar)
  • 1/2 C sucanat with molasses (or brown sugar)
  • 2 eggs
  • 2 t vanilla
  • 2 1/2 C flour
  • 1 1/2 t salt
  • 1 t soda
  • 1 1/2 C semi-sweet chocolate chips

Cream butter, sucanats, eggs and vanilla.  Mix in flour, salt and soda well.  Add chocolate chips and walnuts.  Bake at 350 degrees for 11-12 minutes (or place in 9 x 13″ pan and bake for 15 minutes).

(adapted from Better Homes and Gardens New Cook Book)

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Thumbprint Granola Cookies

  • 3 1/2 C flour
  • 2 C granola (strawberry preferred)
  • 2 t baking powder
  • 1 t baking soda
  • 1 t salt
  • 2 eggs
  • 1 C olive oil
  • 1/3 C honey
  • 1/2 C sucanat with molasses (or brown sugar)
  • 1/2 C water
  • 1 t vanilla extract
  • jam, jelly, or preserves of your choice

Combine first five ingredients.  In smaller bowl, beat remaining ingredients, except jam, together well.  Combine both mixtures, mixing well.  Allow dough to chill for an hour.  Form dough into balls and place on baking stone.  Make slight indentations in middle of each cookie and fill with 1 t of jam or jelly.  Bake at 350 degrees for 12 minutes or until done.

(adapted from Arrowhead Mills)

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Bev’s Peanut Butter Cookies

  • 1 1/2 C peanut butter
  • 1 1/2 C butter, room temperature
  • 1 1/2 C sucanat (or brown sugar)
  • 3/4 C molasses (or honey)
  • 1 1/2 t vanilla
  • 3 eggs
  • 4 1/2 C flour
  • 1 T baking soda
  • 1 1/2 t salt

Cream the peanut butter and butter.  Add the sucanat, molasses, and vanilla and mix till fluffy.  Add the eggs and mix.  Add the flour, soda, and salt and mix.  Shape into balls and flatten with a flour coated fork.  Bake at 350 degrees for 10-12 minutes.

(Another rare original recipe from me.  Be prepared, this makes a LOT!)

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