Re-Fried Beans

We love these! I don't like the canned beans anymore after eating these.

1 lb. pinto beans
6 cups water
1 tsp. salt
1 onion, chopped
6 garlic cloves, minced (or the kind from the jar, about 6 heaping tsp.)
3 tbs. olive oil
1 small can green chilis, chopped
1 tsp. cumin

Cook on high in the slow cooker for about 9 hours.
Don't drain the beans when done! The beans continue to soak up water and will be too dry if you drain them. If there is really a lot of excess water, just drain a little. Mash the beans to the consistency you like. They last for quite a while in the fridge.

French Fried Yams

Ok, so some of you may think this is weird, but they are SO good! I am not just saying this because I am pregnant ~ we eat these all the time. They are so easy and the kids like them better than regular fries. They are so good for you, too!

Cut up 1 or 2 yams into french fry strips. Place in a bowl and mix with a couple tablespoons olive oil, kosher salt and fresh pepper. Place in single layer on cookie sheet. Bake at 450 for 10 minutes, then flip all the fries and cook for 10 more minutes.
They are good with or without ketchup.

Homemade Mac n' Cheese

A favorite my mom made growing up. I just use low-fat for the sour cream and cottage cheese.

7oz. dry elbow mac
2 cups cottage cheese
1 cup sour cream
1 slightly beaten egg
80z. (2 cups) shredded cheddar (sharp is really good in this)
Paprika

Cook macaroni and rinse with cold water ~ drain well.
Combine rest of ingredients except cheddar and mix well. Fold in cheddar and mac. Pour in greased 8x8 pan. Sprinkle with paprika and a little cheese.
Bake at 325 for 45 minutes, uncovered.

Parmesan Sour Cream Chicken

My Aunt Cathy sent me this recipe, it is SO easy and yummy. My kids love it.

Boneless, skinless chicken breasts (however many you like in a 9x13 pan)
16 oz. tub of low-fat or fat-free sour cream
Package of shredded parmesan cheese

Place chicken in 9x13 pan, spread with sour cream and top with parmesan cheese. Bake at 350 for 45min - 1 hour.

Teriyaki Chicken Salad Sandwhiches

I got this recipe from my sister-in-law Deanna. It is so yummy, and good to keep in the fridge like the other recipe.

The amount of ingredients is not specific ~ you can add more or less depending on your tastes.

5 Teriyaki chicken breasts, cut into small bit size pieces ~ you can buy these ready to go at Costco. They are Tyson.
1 can crushed pineapple, drained
3-5 celery stalks, cut in small pieces
small can chopped olives
2 large spoonfuls mayo, or however much you like

Mix all together and refridgerate!

Garden Fresh Tuna Salad Sandwhiches

1 (6oz.) can water packed tuna, drained and flaked
2/3 cup chopped cucumber
1/2 cup shredded carrot
1/4 cup chopped green onions
some chopped olives (optional)
1/4 cup mayo or salad dressing
2 TBS. sour cream
1 TBS. lemon juice

lettuce
bread

Mix all ingredients together. This is really good after sitting in the fridge overnight. We used low-fat mayo and low-fat sour cream.

Asian-Style Shrimp and Pineapple Fried Rice

This is one of our favorites! Mike found this recipe back when he was a stay at home dad. This is usually what he makes when he cooks dinner.

3 cups cooked white rice(whatever kind you like). Cook as directed on package, omitting margarine and salt
1 (8 oz.) can pineapple tidbits(or chunks) in unsweetened juice, drained, reserving 1 TBS. liquid
1 TBS. soy sauce
1 tsp. sugar
1/4 tsp. salt
3/4 lb. shelled, deveined, uncooked medium shrimp
1 TBS. oil
1/2 medium red bell pepper, cut into thin strips or diced
1/2 cup sliced green onions
1/2 jalapeno chile, seeded, minced (this is optional, and still tastes great w/o it!)
3 garlic cloves, minced
2 TBS. chopped fresh cilantro (optional)

1. While rice is cooking, in a small bowl, combine reserved TBS. of pineapple liquid, soy sauce, sugar and salt; mix well. Set aside.
2. Heat large nonstick skillet over med-high heat until hot. Add shrimp; cook and stir about 3 min. or until shrimp turn pink. Remove from skillet, cover to keep warm.
3. Add oil to same skillet; heat over med-high heat until hot. Add bell pepper, onions, chile and garlic; cook and stir until desired consistency(we like the onions and peppers to cook down a little). Add cooked rice; cook and stir until hot. Stir in pineapple, shrimp and sauce. Cook and stir until heated through. Stir in cilantro.
Yield: 4 (1-1/2 cup) servings
You can substitute one and one half cups frozen uncooked medium shrimp for fresh shrimp. Drain after cooking.
We like to add a little more soy sauce before eating.