Recipes for Mondays Menu

Recipes

• Chili Rellenos

1 pound ground beef, browned

3 cups (12 ounces) shredded Monterey Jack cheese

1-1/2 cups (6 ounces) shredded cheddar cheese

2 cans (4 ounces each) chopped green chilies, drained OR a 1/2 cup chopped green chilies

2 eggs

2 tablespoons milk

1 tablespoon all-purpose flour

Layer cheeses, meat, and chilies in a greased 13 x 9 inch square baking dish, starting and ending with cheese. In a bowl, beat the eggs. Add the milk and flour; pour over cheese. Bake at 375° for 30 minutes or until set. Cut into squares. Serve warm.

 

• Homemade Granola (I make a large batch and put the remainder in a glass container to eat another day or as a snack)

Recipe 1 (Maple Walnut Granola)

4 cups rolled oats

4 cups puffed rice cereal

1 cup dried fruit

2 cups chopped walnuts (or nut of choice)

2 teaspoons vanilla extract

1/2 cup olive oil

1 1/2 cup maple syrup or honey

In a large mixing bowl, combine the oats, cereal, dried fruit, nuts, and vanilla. Add the oil and stir evenly. Pour in maple syrup and mix well until evenly moistened. Mixture should be crumbly and sticky. Spread mixture in a cookie tray and bake at 400 degrees for 10 minutes. Stir and bake until desired crispiness. Serve immediately or cool and store in an airtight container.

Recipe 2 (Quick and Yummy Granola)

1 stick butter

1/2 cup honey

4 cups rolled oats

4 cups puffed rice cereal

Nuts, dried fruit, coconut, chocolate chips, cinnamon, vanilla, etc. as desired

In large Dutch oven, over low heat, melt together butter and honey. Remove from heat. Stir in oats, cereal, and other additions. Stir well to coat. Bake 10 minutes at 400 degrees. Stir and bake 5 more minutes or until desired crispiness is achieved. Serve immediately or cool and store in an airtight container.

 

• Rice Bread (gluten and yeast free!)

2 cups rice flour

1 tsp. xanthan gum or an extra egg

1/2 tsp. salt

2 tsp. baking powder

2 eggs

3 tablespoons oil

3 tablespoons honey

1 cup milk (can also use water or juice for a sweet bread)

Combine dry ingredients. Beat eggs in separate bowl and add eggs and remaining ingredients to dry ingredients. Mix until smooth. Pour into a well greased 1 pound loaf pan. Bake at 350 degrees for 45 minutes.

• Spanish Rice

2 tbs. butter

1 cup chopped onions

1 garlic clove minced

2 cups chopped tomatoes with juice

2 cups uncooked rice

1 tsp. salt

1 tablespoon chili powder

1/4 tsp. oregano

1 cup water

Sauté onions and garlic in butter until translucent. Add remaining ingredients. Bring to a boil. Reduce heat. Cover and let simmer for 25-30 minutes or until all water is absorbed and rice is tender.