Mushroom For Improvement

Ingredients:

• 3 small Sweet Potatoes (washed, peeled)
• 1 small Russet Potato (washed, peeled)
• 1/4 C Flour
• 4 oz Goat Cheese
• 4 C Vegetable Oil
• Salt

Procedure:

1. Grate potatoes using the fine side of a box grater. Drain as best you can: wrap in a towel, squeezing out as much liquid as you can.
2. Toss grated potatoes in a bowl with flour and goat cheese, then mix until well-combined.
3. Wrap mixture in plastic wrap until it makes a long tube about 1 foot long and 1 inch in diameter. Stick in freezer for about 30 minutes (until slightly firm).
4. Using a sharp knife, slice the cylinder into nuggets about 1/2in thick.
5. Heat oil in a saucepan over low heat until bubbles start to form when you stick a wooden spoon in.
6. Drop 10-12 tater tots into the oil and fry about 3-5 minutes until golden brown and crisp. Remove to a paper towel-covered plate to drain.
7. Season immediately with salt.
8. Repeat frying process until all tater tots are finished.

Dipping Sauce!:

1. Mix equal parts sour cream, greek yogurt, and mayonnaise.
2. Spice it with some curry powder, cayenne pepper, salt, and black pepper.

Crust Ingredients:

• 3/2 C Veggie Broth
• 5/4 C Water
• 5/4 C Polenta
• 1/2 C Parmesan Cheese (grated)
• 1 large Egg
• 1/2 tsp Salt
• 1/4 tsp Pepper

Artichoke Filling Ingredients:

• 1 C Greek Yogurt
• 2 large Eggs
• 12 oz Artichoke Hearts
• 1/2 C Goat Cheese (crumbled)
• 1/2 C Parmesan Cheese (shredded)
• 1/2 C Scallions (finely chopped)
• 2 tbsp Parsley (chopped)
• 1 tbsp Rosemary (minced)
• 1/4 tsp Salt
• 1/4 tsp Pepper

Crust Procedure:

• Bring water and broth to a boil in a saucepan over medium heat. Add salt, then slowly add polenta, whisking constantly. Decrease heat and let cook for 10 minutes, covered and stirring occasionally. Remove from heat and let sit, coverd, for 10 minutes.
• Stir thoroughly, then mix in cheese, egg, and pepper.
• Grease a 10-in tart pan with olive oil.
• Dip a wooden spoon into cold water, then spoon crust mixture into pan and press it out, pushing up the sides.
• Set aside for 15 minutes, then form an even rim around top edge of pan.

Artichoke Filling Procedure:

1. Heat oven to 375 degrees F.
2. Whisk together yogurt, eggs, scallions, parsley, rosemary, salt, and pepper.
3. Cut the artichoke hearts into quarters and distribute them evenly over the polenta crust.
4. Sprinkle goat cheese on top of the artichoke, then pour yogurt filling over the artichokes.
5. Sprinkle with the parmesan cheese.
6. Bake about 45 minutes, until the top turns golden brown and the filling is set.
7. Transfer to a wire rack and let cool at least 20 minutes.

mjsmitch:

Ingredients:

• 1/4 C Arugula
• 1/2 C White Beans
• 1/2 Roma Tomato (chopped)
• 2 tbsp Feta Cheese
• 1 tsp Olive Oil
• 1 tsp Lemon Juice
• Lemon Zest (just a pinch)
• Salt and Pepper

Procedure:

1. In a small bowl, whisk olive oil, lemon juice, lemon zest, salt and pepper.
2. Mix together arugula and white beans, then top with dressing.
3. Sprinkle on feta and tomato.

http://thecollegeculinarian.blogspot.com/

mjsmitch:

Ingredients:

• Frozen Fries
• 1/4 C Red Enchilada Sauce
• 2 tbsp Green Pepper
• 1/4 C Colby-Jack Cheese (shredded)
• Sour Cream
• 1 Egg (fried)

Procedure:

1. Bake fries, then cover with enchilada sauce, pepper, and cheese. Bake again until cheese melts.
2. Top with sour cream and the fried egg.

http://thecollegeculinarian.blogspot.com/

Ingredients:

• 1/2 C Oats
• 3/4 C Almond Milk
• 1 large Banana (sliced)
• 3 tbsp Peanut Butter (I prefer crunchy)
• 3 PB Sandwich Girl Scout Cookies

Procedure:

1. Mix oats, milk, banana slices, and peanut butter together in a microwave-safe bowl.
2. Microwave 2-3 minutes.
3. Top with crunched cookies.

Ingredients:

• 4 Chicken Breasts
• 1/2 C Soy Sauce
• 1/2 C Teriyaki Sauce
• 1 can Pineapple Chunks

Procedure:

1. Spray crock pot with nonstick spray and add chicken.
2. Pour soy sauce, teriyaki sauce, pineapple chunks, and half the pineapple juice over the chicken. Discard other half of pineapple juice (or use it to make a delicious smoothie with some vanilla yogurt, orange juice, ice cubes, and 1 large banana).
3. Cook on high 4-6 hours, then shred chicken with two forks.
4. Serve over rice or on a bed of cooked veggies (steamed pea pods, grilled asparagus, or crisp green beans would be delicious!).

Ingredients:

• 4 cloves Garlic
• 1 bunch Kale
• 3/4 C EVOO
• 1 C Parmesan (grated)
• 1 tbsp Lemon Juice
• Salt and Pepper

Procedure:

1. Blanch (cook in boiling water, then immediately submerge in ice water) garlic for 2-3 minutes.
2. In same water, blanch kale for 30 seconds, then drain.
3. Puree garlic and kale in a food processor or blender, gradually adding EVOO, parmesan, and lemon juice.
4. Season with salt and pepper.

Ingredients:

• 1 Banana
• 1/4 C Frozen Peaches (peeled, sliced)
• 1 Kiwi (peeled)
• 1/2 C Baby Spinach
• 1/2 C Milk (almond milk is really yummy)

Procedure:

1. Blend all ingredients.
2. Add water if mixture is too thick, ice (or yogurt) or mixture is too thin.

Ingredients:

• 1 Banana
• 1/2 C Yogurt
• 1/2 tsp Vanilla
• 2 tbsp Peanut Butter

Procedure:

1. Blend all ingredients together, then transfer to a bowl and freeze.
2. Cut frozen mixture into cubes and blend again until smooth.
3. Top with bits of Reese’s, chopped walnuts, etc!

Ingredients:

• 1 tbsp Chili Powder
• 1 tsp Smoked Paprika
• 1 tsp Cumin
• 1/4 tsp Cayenne Pepper
• 1/2 tsp Oregano
• 1/2 tsp Salt
• 1/2 tsp Black Pepper

Procedure:

1. Combine everything in a small bowl until evenly mixed.
2. Optional: add 1/2 tsp of Corn Starch to help thicken any sauce or absorb extra moisture.

Ingredients:

• 2 large Bananas (sliced)
• 1 C Mixed Berries
• 2 C Oats
• 1 Egg
• 2 C Milk
• 1/4 C Honey
• 1 tsp Baking Powder

Procedure:

1. Preheat oven to 350 degrees F.  Lightly spray a baking dish with non-stick cooking spray.
2. Layer banana slices onto bottom of baking dish.  Add a layer of 1/2 C berries over the top.
3. In a medium bowl, mix together oats, egg, milk, honey, and baking powder.  Pour mixture over bananas and berries.
4. Top with remaining 1/2 C berries.
5. Bake 20-25 minutes.

http://www.fitfoodiefinds.com/

Ingredients:

• 1 large Flour Tortilla
• 1/4 C Spinach (torn)
• 1/3 Avocado
• 2 tbsp White Beans
• Lemon Zest
• Salt and Pepper

Procedure:

1. In a small bowl, mix together avocado and beans.  Sprinkle with salt and pepper.
2. Spoon mashed mixture onto center of tortilla.  Top with spinach and pinch of lemon zest.
3. Roll and eat.

http://thecollegeculinarian.blogspot.com/

Ingredients:

• 3 C Flour
• 1 tbsp Baking Powder
• 3/2 tsp Salt
• 1/4 C Sugar
• 12 oz Beer (a wheat beer would be delicious!)
• 4 tbsp Butter (melted)

Procedure:

1. Preheat oven to 375 degrees F.  Grease a loaf pan and set aside.
2. In a large bowl, whisk together flour, baking powder, salt, and sugar.  Pour in beer and stir until just combined.
3. Pour batter into the loaf pan and drizzle with melted butter.
4. Bake 40-45 minutes, then let cool before serving.

http://thecollegeculinarian.blogspot.com/

Ingredients:

• 4 Bananas (mashed)
• 2 C Oats
• 1/3 C Crunch Peanut Butter
• 1 tsp Vanilla
• 1 C Dates (pitted, chopped)
• 2/3 C Peanuts (chopped)

Procedure:

1. Preheat oven to 350 degrees F.  Lightly grease cookie sheets and set aside.
2. In a large bowl, mix together all ingredients.  Allow mixture to sit for 15 minutes.
3. Drop cookies by the tbsp onto the cookie sheet and bake 15-18 minutes.

http://happyhealthymama.com/