Recipe: Click here to access.

Recipe: Click here to access.

1 1/2 lb loaf
1 1/8 cup warm water
1 1/2 Tbl veg oil
1 1/2 tsp salt
3 cups flour
2 tsp yeast

2 lb loaf
1 1/2 cup warm water
2 Tbl veg oil
1 1/2 tsp salt
4 cups flour
2 1/2 tsp yeast

1 Lb
3/4 cup warm water
1 Tbl Olive Oil
1 1/2 tsp salt
2 1/4 cups flour
1 tsp sugar
1 tsp yeast

1 1/2 lb
1 1/8 cup warm water
1 1/2 Tbl olive oil
1 1/2 tsp salt
3 1/3 cups flour
1 1/2 tsp sugar
1 1/2 tsp yeast

2 lb
1 1/2 cup warm water
2 Tbl olive oil
2 tsp salt
4 1/4 cups flour
2 tsp sugar
2 tsp yeast

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Grease  muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Recipe: Click here to access.

Recipe: Click here to access.

Notes: This was okay, but not great. The almond flavor overpowered everything and was a total pain in the ass to make. Next time we’ll double the amount of tomatoes and swap in a small amount of regular basil pesto for the almond.

Recipe: Click here to access.

Recipe: Click here to access.

2 boneless, skinless chicken breasts

Olive oil cooking spray

Coarse salt and freshly ground pepper, to taste

4 tablespoons olive oil, divided

1 10-ounce package frozen chopped spinach, thawed

3 yellow squash, thinly sliced

1 red bell pepper, cut into 1/2-inch pieces

1 white onion, thinly sliced

12 6-inch corn tortillas cut into 1-inch pieces

1 10-ounce can cream of celery soup

1 cup sour cream

1 1/2 cups picante sauce

1 4.5-ounce can chopped green chilies, undrained

1 packet taco seasoning

2 cups shredded sharp cheddar cheese

[1] Preheat the oven to 350 degrees. Place the chicken breasts on a small, rimmed baking sheet or pie pan coated with cooking spray. Sprinkle the chicken with salt and pepper and drizzle with olive oil. Bake uncovered for 15-20 minutes or until cooked through. Let cool and cut into small cubes.

[2] Drain chopped spinach well, pressing between paper towels to remove excess moisture.

[3] Sauté squash, bell pepper, and onion in hot oil in a large skillet over medium-high heat 6 minutes or until tender. Remove from heat. Stir in spinach, chicken, tortillas, soup, sour cream, picante, chiles and taco seasoning. Add half of the cheese and mix well. Spoon into a lightly greased baking dish.

[4] Top with remaining cheese (more if desired) cover tightly with foil and affix the cooking label. Place in the freezer.

COOKING DIRECTIONS

Thaw

1. Preheat oven to 350 degrees. Bake, covered with foil for 30 minutes, remove foil and bake another 5 minutes, or until cheese is hot and bubbly.  

Note: Can be made without the chicken for vegetarian. Just add another squash and another pepper instead of the chicken.

Per serving: 441 calories; 41 grams protein; 22 grams total fat; 5 grams fiber; 10 grams saturated fat; 18 grams carbohydrates; 141 mgs cholesterol; 1034 mgs sodium.

Source: Relish