Fajitas

Small flour tortillas
lime(s)
cilantro
sour cream
avocado
red or orange or yellow pepper
onion
chicken
pkg. fajita mix (you can also make your own)

I marinate the chicken in a fajita mix for a couple of hours (or 10 min).  Slice in strips and grill on BBQ.
Slice peppers and onions long and skinny strips.  Grill on BBQ.

Spread a bit of sour cream on the tortilla, add chicken, onion, peppers, cilantro, avocado.  Squeeze lime juice all over!
Delish!

Shared by MacKenzie

Zucchini Recipes!

Tis the season for zucchini!  Before you doorbell ditch your extras to your neighbors try these recipes:

Baby Zucchini Pies
4 cups shredded zucchini
(2-3 small to med zucchinis)
2tbs butter/margarine
1/2 tsp salt
1/4 tsp basil
1/4 tsp garlic powder
(Or fresh minced garlic)
1 cup shredded onion
2 tsp parsley
1/4 tsp oregano
Salt and pepper to taste

Sauté' all the above for about 10 minutes (until most the juice cooks out).  Add 1lb cooked hamburger or sausage (I like hamburger- my husband prefers sausage- sometimes I do half and half).  Mix in 8oz shredded mozzarella.  Open 2 packages of Pillsbury crescent rolls. Flatten them out into their triangles.  Brush them very lightly with yellow mustard (if you hate mustard you can skip this step).  Spoon a tablespoon or two of the filling onto each triangle and then pick up each corner and pinch closed into little pockets.  Bake on a cookie sheet at 375 for 13-15 minutes or until light golden brown.  Let sit for 5 or 10 minutes before serving.
You can also use this same amount to make one large pie in a pie tin using only one package of crescent rolls as a bottom crust.


This is a summer tradition I grew up loving.  My mom always made the big pies but my kids love the little pockets better.  These are actually really tasty as leftovers for some reason- the way they set up in the fridge or something.  Also I avoid using large zucchinis- too juicy!

Summer Delight
(I am sorry this isn't an exact recipe- you just sort of throw in what you have- but it is fast and really tasty!)
Fill you pan with cubed yellow squash, zucchini, onions, etc.  Sprinkle with parsley, basil, and oregano (garlic, salt and pepper optional).  Sauté' for about 10 minutes.  Add cooked sausage and cubed tomatoes and cook just until hot.  Serve.  I use the precooked sausage links for this recipe and then just slice them up into circle chunks to add (I warm them up separate first).


An Easy Summer Dessert
1 large vanilla yogurt
1 large cool whip
1 small box instant vanilla pudding
1 bag frozen raspberries

Mix the yogurt, cool whip, and pudding powder.  Stir in the frozen raspberries and serve in cups.  Would also be tasty in a graham cracker pie crust. 

Shared by Brenda

Two Salads and a Dessert

Greek Salad
Bag of Spinach
1/2 head of lettuce of your choosing (so far I have tried iceberg, romaine, and a spring mix)-all great
Chicken (I have been buying roasters from Costco)
1/4 cup feta (or more depending on if you want more or not)
1 English cucumber
1-2 roma or heirloom tomato-cut in wedges
Kalamata olives (optional-if you use these rough chop them and make sure there are no seeds in them then place on top of salad)

Grape seed Vinaigrette:
3 tbsp Grape seed oil
1 tbsp white wine vinegar (although red wine vinegar would be good as well, in my opinion)
1 tsp Dijon mustard
Salt and pepper to taste

Cut the lettuce of your choosing into appropriately sized pieces and mix with the spinach. (I chop the spinach so my kids eat it) Peel the chicken from the roaster and quickly chop it up. Peel and slice your cucumber and place that around your bowl. Place the wedges of tomato around your bowl as well. Sprinkle the feta on top.

Lately I have been making my own vinaigrette for my salads. This one is on the back of the grape seed oil can (I didn't put as much oil in it though). I take a pint sized mason jar and place the ingredients inside. Screw the lid tight and shake. (Addie shakes it for me and she has a great time doing that) Then drizzle it over the whole salad or spoon it out for your own servings. I didn't put any sugar in it and this salad is a nice savory salad. If you want something sweeter, then place some Splenda in it; or whatever sweetener you would like (yes that totally works).

Steak Salad
Flank steak
Bag of spinach
Bag Spring Mix of lettuce
1/4 cup of feta
Tomato- cut into wedges

Balsamic Vinaigrette:
3 tbsp olive oil
1 tbsp balsamic vinegar (I always use 2 though because I REALLY love balsamic vinegar)
1 tsp Dijon mustard
Salt and pepper to taste
1 tsp brown sugar or your choosing of sweetener

I grill the flank steak with for about 5-7 minutes on each side then let it sit under foil for about 10 minutes. This grill time is also dependent on how you liked your meat cooked (there is no need for over-cooking your meat). While that is on the grill (or in a pan on your stove), start by prepping your salad. This salad I chop the spinach and the spring mix together. I only do a few chops (these items are pretty delicate). Then top with feta and place the tomatoes around your bowl. Your steak should be nearly ready to rest at this point. Get out your mason jar and mix the ingredients for the dressing together. Let your steak rest. It needs to cool for many reasons, so let it rest. Also, you don't want hot meat on your feta-that isn't good. After is rests take your knife and make nice, THIN, slices. Place on top of your salad. Now pour that dressing over the whole bowl and divide it up.

These salads made enough for my two oldest who are 9 & 6 and Doug and I. I know that salads aren't typically a main dinner item, but with these meats they are filling. For the Greek salad you could also get some garbanzo beans or chickpeas and toss in there as well. I don't like to use the stove during the summer because it makes the house too hot. I tend to grill about 90% of my meals during the summer because I don't care if the outside heats up- it's usually hot outside anyway.

Grilled Peaches
8 peaches-sliced and pit removed
Honey
1/4 cup Fat free cream cheese
1/4 cup Low fat Greek yogurt or regular yogurt
1/4 tsp Cinnamon (optional)

When buying peaches for this recipe you want them ripe and still just a little firm. If they are too squishy it will mush on the grill. Place the peaches on low or on indirect heat and cook for about 2-4 minutes. Place the cut side down on the grill. Mix cream cheese and yogurt together. You can put a little bit of honey or cinnamon in that mixture as well. Take the peaches off the grill and quickly place 1 tbsp of mixture in the center of the peach. Drizzle the honey over the top. The warm peach will melt the honey. Enjoy a really healthy dessert even your kids will love.

Submitted by Shasta

Four Recipes: Broiled Tilapia Parmesan, Fajitas, Yummy and Easy Granola, Crock-pot Black Bean Taco Soup

Broiled Tilapia Parmesan
Ingredients
1/3 cup Parmesan cheese
2 T Olive Oil
1-2 tablespoons light mayonnaise
1-2 tablespoons fresh lemon juice
1/8 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
4 tilapia fillets

Directions
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to overcook the fish.

I served this with rice pilaf and a fresh green salad. So yummy! - Brighten

Steak (Or Chicken) Fajitas
Ingredients
3/4 lb top sirloin steaks
2 tablespoons olive oil
1 tablespoon lime juice
1 garlic cloves, finely minced
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon hot pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon salt
8 flour tortillas ( 8 inch/20 cm)
1 -2 onions depending on size ( however much you like, enough to make a good mix with the peppers)
2 small sweet peppers ( green, red, or yellow)

Directions
Slice steak/chicken into thin strips.
In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt.
Add beef strips and stir to coat, set aside.
Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through.
Cut onions in half lengthwise and slice into strips, cut your peppers into strips.
In large non stick skillet over medium high heat, heat remaining tablespoons of olive oil.
Add onions & peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside.
Add beef to skillet, cook, stirring for 3-4 minutes or until they lose their red color.
Return onions and peppers to skillet; stir for about one minute.
To serve, spoon a portion of the beef mixture down the centre of each tortilla, top with your desired toppings , fold bottom of tortilla up over filling, fold the sides in, overlapping.

Top with salsa, sour cream, shredded cheese, chopped tomatoes, guacamole, etc. We even ate this on a bed of lettuce the next day. Enjoy! - Brighten

Yummy & Easy Granola
3 cups Minute Oatmeal
1 cup slivered almonds
1 cup cashews
¾ cup shredded sweet coconut
¼ cup plus 2 TB brown sugar (Or less if you want it healthier.)
¼ cup plus 2 TB maple syrup (I use honey)
¼ cup vegetable oil (Or less)
¾ tsp salt
1 cup Raisins (I add craisins too)

DIRECTIONS:
Preheat oven to 250 degrees F.
In a large bowl, combine the oats, nuts, coconut, and brown sugar.
In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

*This recipe is very versatile. I prefer pecans over cashews. I also add the berries 15-20 minutes before it’s finished because I like how they plump up. This is awesome with milk especially right out of the oven and ice cream. Yogurt is great too. It’s crumbly so it’s not so great as a snack by itself. Enjoy! - Brighten

Crock-pot Black Bean Taco Soup
1 lb ground beef; browned and drained (Shredded Chicken is also a favorite!)
1 can small red beans; not drained
1 can black beans; not drained
1 can white corn; not drained
1 small onion diced (I use minced dried onions)
1 pkg Hidden Valley Ranch dressing mix
1 pkg Taco Seasoning
28 oz can crushed tomatoes, not drained

Directions:
Combine all ingredients in crock pot and cook on low 4-6 hours. Can top with grated mozzarella cheese, sour cream, cottage cheese, tortilla chips.

I serve with rolls and salad. Sometimes I put it on top of lettuce for a taco salad. It’s an easy go-to meal and one of our family favorites. Hope you enjoy! – Brighten

French Dip

Submitted by Brenda: Summer is full of sandwiches for us and here is one of our quick and easy favorites. Everyone probably makes French Dip sandwiches but this combo is a winner!

This makes around 4 sandwiches depending on the bread you choose and how loaded you like them...

Ingredients:
4 Bolillo rolls or hoagie buns
1 Au Jus gravy mix
1 pkg roast beef sandwich meat or leftover shredded roast
1 8oz pkg cream cheese (we like using whipped)
8 slices cheese (I love provolone- my hubby prefers Swiss, mozzarella also works)
1 green or red pepper
1/2 onion

Slice and sauté' the onion and pepper in a little oil for about 5 minutes or until soft. Set aside. Lay open and toast the bread under the broiler or in the toaster oven (any bread really but we LOVE Bolillo rolls for this one- they are sort of football shaped and kind of have a chewy crust- we just get them at the local grocery store). Generously spread both sides of bread with cream cheese (whipped is much faster to spread). Cook the Au Jus according to the pkg then dump the meat in to get soaked and warm. Layer one side of bread with the sautéed peppers and onions, the other side with the juicy meat topped with cheese. Toast one more time until the cheese melts slightly, close sandwich and use the leftover Au Juice for dipping. I could eat these every day!

Here is our favorite Jell-O salad to go with:

Purple Parfait
1 Large box any blue or purple flavor Jell-O
1 cup water
1 pkg 8oz cream cheese
1 can (15oz) crushed pineapple, undrained
1 can blueberries in light syrup, undrained
1 pkg (8oz) Cool Whip

Let your cream cheese sit out to room temp. Boil one cup water (yes only 1) and add the Jell-O until dissolved. Immediately add the cream cheese- whisk or blend until smooth- it has a much better texture if they're no lumps! Add the pineapple with its juice and the blueberries with its juice. Refrigerate until only partially set- pudding like consistency then fold in the cool whip(this is key for extra tasty- if you add the cool whip in after it is completely set up it is still ok, but for some reason adding it before is much better) at this point if I am taking it somewhere (it's a Relief Society favorite...) then I transfer it to a pretty glass bowl and heap it like a mountain so when it finishes setting up it will look presentable). Put it back in the refrigerator to chill until set completely.

Ranch Meatloaf

1 to 1 1/4 lbs. hamburger
1 egg
1/2 cup milk
2 bread slices, torn into crumbs
1 packet of Hidden Valley Ranch Dressing Mix (+ 2tsp)
2 Tbs mayo or sour cream
1 cup shredded mozzarella or Monterey jack cheese (a Mexican or Italian blend is fine)

Mix the egg, milk and the packet of dressing mix. Add the raw meat and bread pieces. Form into meatloaf*. Bake 350 for about 35-40 minutes (until almost done). Meanwhile combine the shredded cheese, sour cream or mayo, and the last 2 tsp. ranch seasoning. Add to the top of the meat and bake an additional 10-15 minutes or until meat is cooked and cheese is bubbly. Serve with any variety of potatoes and veggies.

*Note: I don't bake meatloaf in the bread style pan but put it like a round lump on a cookie sheet. I saw it on some cooking show once and have been converted ever since. It makes a less greasy meatloaf (grease slides to the side) and I think it is prettier to serve and easier to handle.

Submitted by Brenda: I love meatloaf but my husband does not like anything with any sort of red sauce so I invented this Ranch style. It has since become one of our favorites. It’s pretty easy to make, you can use basically use any meatloaf base- some people put in 2 eggs or use oatmeal or bread crumbs as filler- but I have come to like the fresh bread torn into pieces the best. The meatloaf comes out very soft and tasty. Sometimes I toss in 1/2 cup of oatmeal as well (depending on how far I am stretching the meat). The cheesy topping is scrumptious. I hope you like it. I usually just do baked potatoes on the side- what can I say, I live in Idaho, it’s what we do.