Spinach Enchiladas

Spinach Enchiladas

1 Tblsp oil

1 medium onion, chopped

1 Tblsp chopped garlic

2 cups fresh spinach, chopped

1/3 c chopped fresh cilantro

4 oz. cream cheese or substitute

1 tsp ground cumin

1 (14 oz.) can enchilada sauce

8 (6-inch) corn tortillas

1 cup frozen corn, thawed or canned corn

1 c mozarella cheese, shredded 

1 avocado

Preheat oven to 425. In skillet heat oil and saute onion and garlic until soft. Stir in spinach, cilantro, cream cheese and cumin. Stir until cheese melts. Lightly coat a baking pan with cooking spray. Pour in 1/2 c enchilada sauce. Place 4 tortillas in dish, overlapping. Spread with spinach mixture and top with corn. Top with remaining tortillas and pour remaining sauce over all. Sprinkle with cheese. Bake 20 minutes. Cool slightly. Garnish with avocado or sour cream.

Meatballs and Meatball Soup

Meatballs

1 lb. ground beef or turkey

3/4 c quick oats

2 eggs

1/2 c milk or broth

2 Tblsp. minced onion

2 garlic cloves,  minced

1 tsp salt

1/8 tsp pepper

1/4 tsp paprika

1/2 tsp dried parsley and basil

1 tsp worcestershire sauce

Mix together and form into meatballs. Fry in oil or place on baking sheet and bake at 350 for 30 minutes. Makes about 30 (1 1/2") meatballs. Freeze in meal size portions and use for sweet and sour meatballs, teriyaki meatballs, spaghetti with meatballs, meatballs in barbecue sauce, swedish meatballs, meatball soup.

Meatball Soup

1/2 pkg brown rice fettuccine or pasta of choice 

5 cups chicken or beef broth

1 Tblsp soy sauce

1 tsp minced garlic

1/2 tsp shredded or finely chopped fresh ginger

1/2 tsp salt

2 c fresh baby spinach leaves, or large spinach leaves cut into 2 inch pieces

1 c fresh or frozen broccoli cut up into small pieces

3 Tblsp thinly sliced green onions

2 tsp toasted sesame oil

Cook fettuccine a few minutes less than package directions. Drain and rinse. Bring broth and seasonings to a boil. Add spinach and broccoli and cook a few minutes. Stir in fettuccine and heat through. Sprinkle with green onions, sesame oil and soy sauce to taste.

Candy Cookies

Candy Cookies

1/2 c sugar

1/2 c brown sugar

1/3 c marg. or coconut oil

1/3 c shortening

1 tsp vanilla

1 egg

1 c rice flour

1 c tapioca starch

1/2 - 1 c almond meal

1 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp salt

1 pkg. (8 oz.) M & M's

Heat oven to 375. Mix sugars, marg., shortening, vanilla and egg. Mix together dry ing. and stir in. Stir in  M & M's. Drop dough by heaping teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. (Centers will be soft.) Cool slightly; remove from cookie sheet
and cool on rack.
Makes about 3 dozen cookies.

Candy Bars: Press dough in ungreased 13x9x2 inch pan. Bake until golden brown, about 20 minutes; cool. Cut into bars about 3x1 1/2 inches. Makes 24 bars.

Spritz Cookies

Spritz Cookies

3/4 c marg., coconut oil or shortening

1/2 c sugar

1 egg

1 Tblsp milk or substitute

1/2 tsp vanilla

1/4 tsp almond extract

1 c rice flour

1 c tapioca starch

3/4 - 1 c almond meal

1 tsp xanthan gum

1/2 tsp baking powder

Preheat oven to 375. Thoroughly cream marg. and sugar. Add egg, milk, vanilla and almond extract; beat well. Stir together flour, starch, almond meal, xanthan gum and baking powder; gradually add to creamed mixture, mixing to make a smooth dough. Do not chill. Place dough into Cookie Press and press cookies onto ungreased cookie sheet. Sprinkle with colored sugar. Bake 9 minutes or until lightly browned around edges. Remove cookies from sheet; cool on rack.

Makes 7-8 dozen cookies.