Hearty Fall Recipe-Hot Bean Dinner
1 tsp. Vegetable Oil
1-1/4 lbs. Kielbasa, cut into 1 inch pieces
1 medium yellow onion, chopped
1 can Lima or Butter beans, drained
1 can Kidney beans, I use vegetarian but either will do
1- 8 oz. can tomato sauce
2-Tablespoons Brown Sugar
2-Tablespoons Worcestershire Sauce
2-Tablespoons Spicy Brown Mustard
Brown Sausage and onion in oil. Add everything, bring to a boil, cover, and then simmer for 15 minutes!! Can be kept warm or on low heat for a long time, reheats and freezes well.
Serve with buttered Bohemian Rye bread (or any Rye Bread) and with Sour Cream Cucumbers.
This recipe came from my Aunt in Seattle, Washington. Actually she is my GREAT Aunt but we prefer to call her FANTASTIC Aunt Sis.
Flycrew Laura
Florentine Chicken
This recipe is amazingly easy! Almost everyone has the ingredients on hand! Tastes like you slaved for hours and yet only takes a few minutes!! Enjoy!
8 pieces of Chicken
1 Cup Ketchup
1/4 Cup finely chopped onion
1/4 Cup Vinegar
3 Tbsp sugar
1 Tbsp salt
1/4 Cup Worcestershire sauce
1/2 Cup water
4 Cloves Garlic minced
Brown the chicken pieces in a frying pan. Preheat oven to 375 degrees. While chicken is browning mix all ingredients in a bowl. Place browned chicken in a backing dish and pour sauce over chicken. Bake for one hour.
I serve this with garlic mashed potatoes and stir fried broccoli. YUM!
This recipe is from Kelly!!
Hobo Chicken
Boneless chicken breasts or thighs
Canned chicken broth
Canned whole or sliced potatoes
Mushrooms (canned or fresh)
Zuchinni, sliced
Yellow Squash, sliced
Salt, pepper, garlic powder for seasoning
Any other vegetables you'd like to include
Aluminum foil (you can either used regular foil or there are now foil pouches that are available)
The amount of ingredients depends on how many you will be feeding. I usually do two pieces of chicken per person. You will need about 8 ozs. of chicken broth per person, the rest of the quantities are up to you. You can also use whatever vegetables you would like to add. That's what makes this recipe so fun, it is the same easy process but can be a different result each time.
Once you have all of your ingredients ready, make little trays out of sheets of aluminum foil. Fold the sides up so that none of the broth or ingredients leak out. Place one or two pieces of chicken in the foil, then add your vegetables and any seasoning. Last, pour chicken broth over everything. Make sure you pour in enough to keep the chicken moist while cooking.
Fold the aluminum foil up and seal. I fold all of the edges to the middle and roll the seam so that nothing will leak.
This is usually cooked directly in a campfire for about 1/2 hour. For cooking at home, you can either cook these on the grill or in the oven. If cooking on the grill, cook them over medium heat for 30-35 minutes or until chicken is completely cooked. In the oven, cook at 375 degrees for 30-35 minutes or until chicken is completely cooked. Cooking times can vary based on the size of the chicken and the amount of extras items you placed in the foil.
This is a camping favorite of mine every year
FlyLady's WebDude Lee.
Black Bean and Corn Salad
1/3 cup extra virgin olive oil
1/4 cup white balsamic vinegar
1 1/2 tablespoons fresh lime juice
1 teaspoon paprika
2 15-1/2 ounce cans black beans, rinsed and drained
2 cups frozen whole kernel corn, thawed and drained
1 large orange or red bell pepper, chopped
1/4 cup fresh chopped parsley
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Whisk together olive oil, white balsamic vinegar, lime juice and paprika. Combine the black beans, corn, bell pepper and parsley in a bowl and stir in the dressing. Add the salt and pepper and toss well to coat. Cover and let stand one hour. Stir again before serving. This may be prepared ahead of time and refrigerated. It is good for several days.
White balsamic vinegar is milder than the traditional dark balsamic vinegar. The brand I prefer is Alessi which I can find in my grocery store. It does say white balsamic vinegar on the label.
This can be served as a side dish or placed on a bed a lettuce and served as a one dish meal. The black beans are a great source of low fat protein.
This is from one of our very special email answerers, Katie.
Grilled Sweet Potatoes
Use as many Sweet potatoes as needed for your dinner
Preheat the grill to approximately 350 degrees (approximately medium on a gas grill)
This will be approximately when the coals are white on a charcoal grill.
Place the sweet potatoes on the highest rack.
Turn one quarter turn every 10 minutes.
Check for tenderness after 40 mintues. If there are still hard spots, continue to turn every 5 minutes until done.
Serve with butter and a little paprika
(Note from FlyLady's WebDude: I did NOT like sweet potatoes, but once I had them done this way, I loved them. Give them a try, you won't be disappointed)
This is from our very own Tom in the FlyShop!!
Sausage and Rice Casserole
1 1/2 Lb. Rudy's Sausage
1 cup regular white Rice (uncooked)
1 can (14 oz) Chicken Broth
1 medium green Bell Pepper
1 small jar Pimentos
1 medium yellow Onion, chopped
8 Stalks Celery, diced
Brown sausage, drain, combine all ingredients, bring to boil, reduce to simmer for 20-25 minuted. Serves 4-5 people. Freezes great!!
Growing up my mother used to have holiday brunches and this was her signature dish. I will serve it in a few weeks for brunch after my DD's confirmation as it has become one of our family special occasion dishes.
(I have also served it for dinner!)
This is from one of our special email answerers, Laura.
Spicy Pork Tenderloin with Corn Salsa
1 1-pound pork tenderloin, trimmed
1 1/2 teaspoons chipotle chile powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
Pam original cooking spray
2 cups frozen whole kernel corn
1/2 cup sliced green onions
1 cup picante sauce
2 tablespoons minced fresh cilantro or parsley
1. Cut pork tenderloin into 3/4 inch pieces.
2. Combine chile powder, cumin and garlic salt; rub into both sides of pork pieces.
3. Heat large nonstick skillet over medium high heat.
4. Spray skillet with Pam.
5. Add pork to pan and cook 5 minutes on each side or until done.
6. Remove pork to serving dish with sides and keep warm.
7. Put corn, onions and picante sauce in pan and cook 2 minutes or until hot, stirring.
8. Spoon corn salsa over pork and garnish with cilantro or parsley.
This is a quick and tasty dish. I don't like foods as spicy as my husband, but this tastes so good I just add grated cheese on top of my serving to tone down the heat. I double the recipe when I have company. It is okay to have left overs becuase this dish reheats very well because the picante sauce keeps the pork from drying out. I buy pork tenderloins, a very lean cut of meat, when they go on sale at the grocery store and freeze them in individual plastic bags.
This is from one of our very special email answerers, Katie.
Banana Split Cake
2 cups crushed graham crackers
2 sticks butter
2 eggs
2 cups powdered sugar
5 bananas, sliced
2 cups crushed pineapple ( WELL drained )
2 containers of non-dairy whipped topping
Fresh strawberries, sliced
Chopped nuts
1st Layer:
2 cups crushed graham crackers
1 stick butter, melted
mix together, pat in bottom of 9x13 pan and put in freezer until ready for 2nd layer.
2nd Layer:
2 eggs
2 cups powder sugar
1 stick butter, softened (NOT melted)
beat at medium speed for 10 minutes, then on high for 2 minutes, spread on cracker layer.
3rd Layer:
5 bananas, sliced
4th Layer:
2 cups crushed pineapple ( WELL drained )
5th Layer:
thick layer of non-dairy whipped topping
6th Layer:
fresh strawberries, sliced
chopped nuts
**Chill in refrigerator for 2 hours prior to cutting. This allows the cake to set and stay together better.
***This recipe contains raw eggs. If you have any concern about raw eggs, please do NOT use this recipe or consult your physician or health care professional to see if consuming raw eggs is a problem for you.
This is from FlyLady's WebDude, Lee.
Blue Cheese Frittata
8 eggs
1 cup milk
8 cherry tomatoes, halved
Fresh asparagus tips
1 scallion, thinly sliced
2 ounces blue cheese, crumbled
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1. Heat oven to 350 degrees.
2. Spray 9 inch or 8 X 12 inch baking dish with Pam.
3. In large bowl, whisk together eggs and milk.
4. Stir in tomatoes, asparagus tips, scallion, blue cheese, salt and pepper and mix well.
5. Pour into baking dish.
6. Bake about 40 minutes until Frittata is puffed up, center is set and it is golden brown.
I have served this for brunch with ham, fresh fruit and muffins. It is also good with a green salad and bread for a light dinner.
This recipe is from one of our special email answerers, Katie.
Healthy Pita Pizza
Ingredients:
4 whole wheat pitas
12 ounces fat free mozzarella cheese
1 bag of pre washed baby spinach
small carton of fresh mushroom pieces
2 medium sized tomatoes, diced
1 can of pizza sauce
Directions: Pre-heat oven to 350 degrees. Place pitas on a cookie sheet, spread pizza sauce over tops of pitas, (this will be your pizza base) then sprinkle cheese over tops of pizza sauce. Next, add spinach, mushrooms, and tomatoes. Top with more cheese and bake in the oven for 15 minutes or until cheese is melted. Quick, easy, and healthy!
*You can add any toppings you like. I also love to add broccoli and grilled chicken.
This wonderful recipe is from one of our email answerers, Jessica!!
Amazing Beef
1 4-5 pound roast
32 oz. jar of pepperoncini peppers
Garlic (your choice of fresh garlic slivers or minced garlic from a jar)
Put the roast in the crockpot. Insert the garlic into small slits in the roast. Pour the entire contents of the jar of pepperoncini peppers over the roast.
Cook on low for 8-10 hours until the meat falls apart easily. This is great served in pita pockets.
This wonderful recipe is from Dana!!
Kielbasa and Cabbage
1 onion, chopped
6 cups thinly sliced red cabbage
2 Granny Smith apples
2 tablespoons vegetable oil
1/2 cup apple juice
3 tablespoons apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
1 pound kielbasa, cut into 1 inch sections
1. Chop onion thinly.
2. Core cabbage and thinly slice cabbage.
3. Peel and quarter apples, thinly slice.
4. Heat oil over medium high heat in dutch oven.
5. Add onion and cook five minutes until softened, stirring occasionaly.
6. Add cabbage, apples, apple juice, vinegar, sugar and salt. Stir to combine. Bring to boil.
7. Reduce heat, cover pot and cook 20 minutes, stirring occasionally.
8. Stir kielbasa into cabbage, cover and cook 20 minutes.
This is a quick and tasty dish that gets better the longer it stays on the stove on very low heat or even reheated. I serve this with a multi-grain bread for a great meal.
This is from one of our email answerers, Katie.
Jack Cheese, Avocado, and Bacon Omelets with fresh salsa
Serves 2
Omelet ingredients:
4 eggs (or substitute Egg Beaters)
2 tablespoons water
salt and pepper to taste
1 tablespoon butter (or margarine)
3 slices lean bacon, cooked until crisp, then crumbled
1/2 small avocado, peeled, pitted, and sliced
1/2 cup grated Monterey Jack cheese
Salsa ingredients:
1 small tomato, chopped
3 green onions, finely chopped
2 tablespoons cilantro, chopped
1 tablespoon lime or lemon juice
salt and pepper to taste
Omelet directions: In a medium bowl, whisk eggs with water and season with salt and pepper. Melt half the butter in a small nonstick skillet over medium high heat and, when foam subsides, add half the egg mixture. Tilt pan to coat bottom and cook 1 minute or until almost set. Sprinkle half the omelet with half the bacon, avocado, and cheese and cook 1 more minute. Fold empty half of omelet over filling and slide omelet onto plate. Repeat with remaining ingredients for second omelet.
Salsa directions: In a small bowl, combine tomato, green onions, cilantro, and lemon or lime juice and mix well. Add salt and pepper to taste. Serve over omelet or on side.
This is from Jessica, one of our email answerers!!
Sloppy Joes
3 lbs. ground chuck
3 medium onions
1 stick of butter
44 ozs. ketchup (a 32 and a 12, for example)
3 tablespoons of white vinegar
3 tablespoons of mustard
5 tablespoons of brown sugar
5 stalks of celery
Dice onion and celery; cook with butter. Gradually add meat and let it brown. Add all other ingredients and mix/stir well. Let it cook/simmer up to three hours.
The longer you cook it, the better the taste. Enjoy!
This is from one of our email answerers, Kathy!!
Red Velvet Cake
This is a super easy cake that looks and tastes like you spent hours on it! The deep red color makes it a special dessert for Valentine's Day.
Cake
2 1/2 cups self-rising flour
1 cup buttermilk
1 1/2 cups vegetable oil
1 teaspoon baking soda
1 teaspoon vanilla extract
2 1-ounce bottles red food coloring
1 1/2 cups granulated sugar
1 teaspoon unsweetened cocoa powder
1 teaspoon white vinegar
2 large eggs
Frosting:
1 1/3 sticks butter, softened
10 ounces cream cheese, softened
1 1-pound box confectioners' sugar
2 cups chopped pecans
Cake:
1. Heat oven to 350 degrees.
2. Mix together all cake ingredients with an electric mixer.
3. Spray three 8 or 9-inch round cake pans with nonstick spray.
4. Pour batter equally into pans and bake for 20-30 minutes.
5. Test cake layers with toothpick for doneness.
6. Cool in pans on wire racks for 10 minutes.
7. Carefully remove layers from pans to racks to cool completely.
Frosting:
1. Combine butter, cream cheese and confectioners' sugar.
2. Beat with electric mixer until light and fluffy.
3. Fold in 1 1/2 cups pecans.
4. Frost cooled cake layers.
5. Sprinkle remaining 1/2 cup pecans on top of cake.
6. Refrigerate for at least an hour before serving.
Note: Double frosting to have a thicker filling between layers!
Mom's Codfish Cakes
- 1 lb salted cod
- 5-6 potatoes
- 1 medium onion grated
- Fresh parsley
- 1 egg
- Pepper to taste
- 1/4 lb. butter
Soak codfish in cold water at least 2 hours. Pour-off water. Add more cold water to cover and cook about 2 hours or until tender. Drain well. Cook potatoes and mash, adding butter, onion, pepper, parsley and egg to potatoes. Check codfish for bones and flake it into small pieces. Add to potato mixture. Mix well with potato masher and make into cakes. Refrigerate 1 hour. Broil or deep fry.
This is from our office manager, Michelle!!
Easy Taco Dip
- 8 ounces Cream Cheese (can use reduced fat)
- 1 packet Taco Seasoning
- 1 small jar Taco Sauce
- shredded lettuce
- diced tomatoes (can use the "canned")
- shredded taco/mexican cheeses (can use reduced fat)
- Optional: sliced black olives, diced onions, diced peppers, sour cream
Mix softened cream cheese with taco seasoning. Spread this on the bottom of a pan or corningware dish. Layer your toppings: Taco Sauce, Lettuce, Tomatoes, Cheese, optional toppings.
Serve with crunchy tortilla chips.
This is from one of our very special email answerers, Kathy!!
Cheese Glop
Ingredients:
- 2 Cans of Campbells Cheddar Cheese Soup. Not Diluted
- 1 - 16 oz package Kraft Mexican Velveta Diced
- 2 Packages frozen chopped spinach, Thawed but not drained
- 2-3 teaspoons Worcestershire sauce
- 1 teaspoon(more or less) Dry Mustard, slurried in a little liquid first
- 1/4 teaspoon (more or less) Cayenne pepper
- 1/4 teaspoon (more or less) Garlic Powder
Directions:
Heat together all but the spinach-- add that last. Simmer, then let cool. Reheat and serve warm
This recipe is from Robert - FlyLady's Sweet Darling!
Cheesy Potatoes!!!
These serve 8-12 depending on appetite!! They are incredibly rich and taste Oh So good!!
Ingredients:
- 2 32 oz. boxes/bags of Frozen Hash Browns
- 2 16 oz. containers of Sour Cream
- 1 1/2 cups butter
- 3 cups of grated or shredded Cheddar Cheese
Directions:
- Preheat oven to 350 degrees
- Thaw Hash Browns until they are workable. If they are in patties, break up until they are like shredded hash browns
- Soften or melt butter to make it easier to mix
- In a large bowl, combine all ingredients
- Spoon mix into 13 x 9 baking or casserole dish
- Bake in 350 degree oven for 40-45 minute
- Once this is done, turn on the broiler on and brown the top until golden brown
This recipe is from Lee - FlyLady's WebDude!
Awesome Biscuits!!!
These biscuits are very similar to the ones that you get at Red Lobster restaurants. They are light,fluffy and AWESOME!
Ingredients:
- 1 cup shredded, sharp cheddar cheese
- 1/4 cup butter
- 1/2 cup water
- 2 cups of Bisquick
- 1 tablespoon parsley flakes
- 1/2 tablespoon garlic powder
Directions:
- Preheat oven to 450 degrees
- In a large bowl, combine Bisquick, water, and cheese until thoroughly mixed
- Spoon mix onto cookie sheet at least 1 inch apart
- Melt butter, parsley flakes, and garlic powder together
- Pour or brush buttery mixture over top of biscuits
- Bake for 8-10 minutes or until tops are golden brown
This recipe is from Jessica - one of our very special email answerers!
This is a recipe that came from a newspaper column written for men. These are an awesome substitute for deep fat fried potatoes.
Oven Steak Fries
- 3 Tablespoon Olive Oil
- 1 Teaspoon Paprika
- 1/2 Teaspoon Ground Cumin
- 1 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 4 Large Baking Potatoes
Preheat oven to 400 degrees. combine oil, paprika, cumin, salt and pepper in large bowl. Stir well. Cut potatoes in quarters, then quarter them again, cut quarters crosswise in half to form wedges. Transfer wedges into bowl with seasonings. Coat potatoes evenly. Place potatoes on ungreaed large baking sheet without crowding. Bake until well browned and fork tender - about 40 minutes. Serve immediately.
This recipe is from our very own Tom that runs the Fly Shop!!
Sock It To Me Cake
This is a fun and easy cake that my grandmother used to make to take to a church pot luck or to have as a snack for us grandkids and of course my dear Papa. The smell that would fill the house made our mouths water and we could not wait until after dinner but she would make us wait no matter how much we begged.
- 1 Box yellow cake mix ( Big Mama swore by Duncan Hines - and yes, I really called her Big Mama!)
- 1/2 Cup Sugar
- 3/4 Cup oil
- 4 Eggs (beaten)
- 1 Teaspoon Vanilla
- 1 Cup chopped nuts ( pecans were always the favorite)
- 8 Ounces Sour Cream
- 2 Tablespoons Brown Sugar
- 1 Teaspoon Cinnamon
Dump cake mix in a bowl and add sugar, oil and beaten eggs; mix well. Add vanilla, nuts and sour cream. Pour half the batter in well greased Bundt pan. Sprinkle sugar and cinnamon over batter. Then add remaining batter. bake one hour in preheated 350 degree oven.
Enjoy this - From Kelly!
FLYing Fruit Cobbler
I really don't have a recipe. I throw it together. LOL I hope this makes sense. Edit as you see fit.
It is a proportional recipe. I use 1 cup as my guide for this.
- 1 part self-rising flour
- 1/2 part Sugar
- Stir together
- Add one egg
- Grate some fresh nutmeg in the bowl (1/2 teaspoon)
- and add enough syrup from the peaches or other fruit to make the batter like pancake batter. Or if you don't have syrup you can use milk.
A big can of sliced peaches (29ounces) in heavy syrup. I drain and use some of the syrup for the batter. You can use milk too. I use one big can for each cup of flour. For the cobbler yesterday I used two cans. I have also used frozen fruit with sugar put on it to make a little syrup.
Melt a stick of butter or a 1/2 of stick (about a 1/4 cup to 1/2 cup) in a 2 quart casserole dish and pour in the batter then dump the peaches or other fruit in it. The butter needs to be hot when you pour this in so the cobbler won't stick.
Bake at 350 degrees for about 30-34 minutes. or until golden brown on top.
I use a cast iron dutch oven for my cobbler when I make a big one. The scoop in my flour jar is one cup. So I use about 2 cups of Flour to 1 cup of sugar. For every cup of flour I use one egg. This served about 10 people. Serve with ice cream. Yum Yum!
~And have some friends over. This recipe is from FlyLady!
Blueberry Pound Cake
A few years ago I came across this recipe in a cooking magazine, the first time I made it I liked it but did not love it. I kept trying to decide what was the problem, I re-made it again changing some things and then I loved it and so did the rest of my family. I am constantly asked for the recipe whenever I serve this or take it some where. It is easy to make and very transportable.
- 2 Cups Granulated Sugar
- 1/3 Cup softened butter
- 1/2 Cup (4 ounces) Light Cream Cheese ( this is half of a block of an 8 ounce package)
- 3 Large Eggs
- 1 Large Egg White
- 1 Tablespoon Pure Vanilla Extract (imitation tastes imitation and in this cake you can tell)
- 2 Cups Fresh or Frozen Blueberries
- 2 Tablespoons All Purpose Flour
- 3 Cups All Purpose Flour
- 1 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon salt
- 1 8 ounce container of Vanilla Yogurt ( it is hard to find 8 ounce containers of yogurt sometimes - I buy a large container and measure 1 cup, which is 8 ounces)
- Cooking Spray w/flour (such as baker's secret)
pre heat oven to 350 degrees. Beat sugar, butter and cram cheese until well blended (4 to 5 minutes). Add eggs and egg white (when adding eggs to most any recipe you should add them one at a time, beating very well after each one). Add in vanilla extract. In a separate bowl add the blueberries and the 2 Tablespoon of Flour and lightly toss them to coat the blueberries. In another bowl combine the 3 Cups of Flour and the baking powder, baking soda and salt, stir well to mix. By spoonfuls add flour and then yogurt alternately. Blend well with mixer. Add blueberries and lightly stir by hand to fold in the blueberries to the batter. Pour the batter into an angel food pan (10 inch) or Bundt pan coated with cooking spray (my personal choice is the spray with flour but regular cooking spray can be used). When baking with these types of pans it is wise to tap the pan on the counter top lightly to get rid of any air bubbles in the batter. Bake at 350 for an hour and fifteen minutes. Ovens vary so around an hour or so check the cake with a wooden toothpick or cake tester, insert the pick into the center of the cake - when it comes out clean the cake is done. Let cool in pan for 10 minutes on a rack (raised off of the counter top or stove). Flip cake over onto cooling rack to continue to cool (if using an angel food tube pan - remove sides of pan and let cool an additional 10 minutes and then remove bottom). My family likes to eat this plain but you can use a simple glaze of 1/2 cup powdered sugar and 4 teaspoons water and drizzle over warm cake. This is incredible warm or cold. Hope you enjoy!
