With hours that dwindle away leaving little time to prepare a nutritious meal for your family, finding one dish meals can be ideal in this economy.  Here is a version of a popular Spanish dish that will definitely tantalize taste buds young and old.  It uses just a few ingredients and can produce a mound full allowing a good container of leftovers to be ravaged the following day.   

By the way, turmeric can be found in your local health food store in bulk for only a few pennies.  If spices seem a bit out of your each, do visit your local health food stores that sells spices in bulk.  You can purchase just an ounce for under a dollar.
  

1 tab. oil
1 small onion chopped
2 cups white rice
1 tsp. turmeric
4 chicken bouillon cubes
4 cups of water
1 garlic clove chopped
1 tsp. salt
1/2 tsp. pepper
1/2 cup peas
4 chicken legs with thighs

Place bouillon in water and microwave on high until dissolved.  Set aside.  In a fry pan sauté onion in garlic in oil till translucent.  Fry chicken until just browned, set aside.  Add white rice and sauté briefly with onion, salt, pepper and garlic.  Toss with turmeric.  In a 13 x 9 inch baking pan place rice mixture and add bouillon.  Stir gently.  Top with chicken and peas.  Bake at 375 for 55 min. and cover with aluminum foil.  Take foil off the last 15 min. to allow browning.

Got extra boxes of cereal  lying around?  Hate to waste anything? These great treats use any type of cereal and taste sublime.  Just pick one or two boxes of cereal you need to use, and incorporate into the following recipe.  Any type
works well as long as you enjoy the flavor.  The base is simple, and allows the flavors of the cereal to seep through.  Great way to use up those boxes of cereal before they go stale.

1 cup oatmeal
1 cup crushed favorite cereal
1 crushed alternate favorite cereal
1/2 cup chopped nuts (optional)
1 cup br. sugar
1 cup white sugar
1 cup margarine
1 cup oil
1 egg
2 tsp. vanilla
4 cups flour
3/4 tsp. salt
1 tsp. soda

Cream margarine with sugars.  Add oil and beat for 2 minutes.  Add egg, vanilla, salt, and soda.  Beat another 2 minutes to fluff.    Begin adding flour, a little at a time, to get to make the cookie dough. Add cereals and mix well.  Drop by tablespoonfuls onto greased cookie sheet.  Bake at 350 degrees for 10 - 12 minutes.

Weather has gotten warm here for a few days in Florida, and my metabolic system gets awry and misplaced. After small cold jaunts in temperature, I'm advantageously cleaning out my pantry feeling the spring
cleaning bite. I've noticed some stored oatmeal bags that I've received from my food bank. We do use
oatmeal, but for some reason had a bag of oatmeal in our brown paper bag for several weeks in a row. I came across
this forgotten recipe that is quite tasty and by the look of the ingredients healthy to boot!

1 cup rolled oats
2 tab. oil
1/2 tab. milk
2 tab. honey
2 tsp. lemon juice
1/2 tsp. lemon zest
1/2 tsp baking powder
dask of salt

Combine all ingredients in a bowl and mix thoroughly. Make tablespoon size cookies and place 
on a greased baking dish. Press down slightly. Bake at 350 for 14 min.  I make these often since I am unable to have too much sugar. They are a great snack for
adults too who are watching their sugar
count.

I can think of nothing more heavenly than to offer this salad at the dinner table.   Just this mere picture sends signals of salvation from my brain.  I can think of no other side dish that offers such a healthy balance of nutrients and tastes like a simple dessert.

This recipe is economical and can be purchased with little monies.  It keeps well for several days and can be used as an added healthy snack when little tummies call for sustenance.   Make some today and bring home childhood memories.

5 washed carrots hand grated or sent through food processor
20 oz. pineapple crushed and drained reserving 3 tab. juice
1/2 cup raisins
1 8oz. container of vanilla yogurt

Place pineapple, carrots, 3 tab. juice, raisins, and yogurt in bowl.  Mix well. Refrigerate 30 minutes.

Somewhere around January/February, winter blues usually kick in.  These are the days you wish you had a bit of help  preparing those breakfasts in the morning before school.  I try to keep a bunch of ready, frozen treats in bags for easy retrieval.  This way, a simple trip the microwave ensures each child has a full, warm belly for school. Furthermore, by keeping such fare in easy reach, you cut down on all those added preservatives
that could hamper your child’s academic development.  

These are nutritious and can be frozen for futur use.  All you need to do is warm them up in the morning and add a sprinkle of powder sugar. Whola!  Breakfast is served!

1 ½ cups fresh pumpkin
2 cups brown sugar
1 cup oil
4 eggs
2 cups flour
2 tsp. baking powder
2 tsp. 
Cinnamon
1 tsp. baking soda
½ tsp. salt

Filling
1 (8 oz.) cream cheese
1/3 cup sugar
1 egg
*Powder sugar for topping

 In a bowl beat pumpkin, sugar, oil, and eggs until well blended.  Add flour, baking powder, Cinnamon, baking soda, and salt.  Gradually beat in pumpkin mixture.  For filling place cream cheese, sugar, and egg in bowl.  Beat until
combined well.  Lining paper muffin tins drop 2 tab. of pumpkin mixture and 1 tab. of filling.  Top with one more tab. of pumpkin mixture.  Bake on 375 for 20 – 30 min. or until done.  Sprinkle with powder sugar when cool.






 

There is nothing healthier than combining a starch with the delicious bean.   This recipe was given to me by a Cajun and packs a delicious punch when meeting your taste buds.  It is reasonable, and makes quite a pot full that can be enjoyed for snacking later on.  It must be made in advanced, allowing the beans to marinate in the required
mixture.

1 lb. red beans
2 large onions
2 cloves garlic minced
½ tsp. Tabasco
½ cup red wine
Water
Olive oil
¼ pd. Ham
Salt/pepper to taste
1 lb. Kielbasa sliced
Cooked Rice


Wash beans and place in a bowl. Add onion, garlic, pepper, wine, and hot sauce.  Cover with water to ½ inch over
beans.  Slip in the refrigerator overnight.  Coat cooking pot with olive oil and add bean mixture, kielbasa, and ham. Cook several hours until beans are tender adding .  Serve over rice.