Ranch chicken tacos

Ingredients

3 cups cooked chicken, either shredded or from a rotisserie chicken

1 packet taco seasoning

1/2 cup ranch dressing

Optional toppings: tomatoes, olives, onions, peppers, shredded cheese, sour cream.

Directions

1. Sprinkle chicken with taco seasoning and mix well. Then mix in ranch dressing. Can be heated or eaten cold. Place onto tortillas or taco shells and add additional toppings.

Zucchini and potato bake

From allrecipes.com

Ingredients

2 medium zucchini, quarters and cut into large pieces

4 medium potatoes, peeled and cut into large chunks (if using red potatoes, no need to peel)

1 medium red  bell pepper, seeded and chopped

1 clove garlic, minced

1/2 cup dry bread crumbs

1/4 cup olive oil

paprika to taste

salt and pepper to taste

Optional: 1/4 cup parmesan cheese

Directions

1. Preheat oven to 400 degrees F.
2. In medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprkika, salt, pepper, and parmesan cheese (if using).
3. Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly browned.

Hummus

Ingredients

2 cups canned garbanzo beans, drained (I end up using 1.5 cans)

1/4 cup tahini

1/3-1/2 cup lemon juice

1 tsp salt

2 cloves garlic, halved

1 tsp red pepper flakes

1 T olive oil

1 pinch paprika

1 tsp minced fresh parsley

Directions

1. Place the garbanzo beans, tahini, lemon juice, salt, red pepper flakes, and garlic in a blender or food processor. Blend until smooth. Thin with some of the garbanzo bean juice if needed. Transfer mixture to a serving bowl.
2. Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

Oatmeal breakfast bars

This is a triple batch that makes two 9x13 pans plus an 8x8 pan. We eat them so quickly it's not worth making any smaller batches. But this is about the largest batch my full-sized Bosch mixer can hold. Just cut them into squares and freeze because they are perishable.

Ingredients

6 cups oat flour

3 cups whole wheat flour

2 T cinnamon

1 T baking powder

3/4 tsp salt

4.5 cups milk (almond, dairy, whatever)

1/2 cup + 1 T honey

1/3 cup peanut butter

1.5 cups unsweetened applesauce

3 large eggs

1 T vanilla extract

3 large bananas

Directions

1. Place rack in center of oven and preheat to 375 degrees F. Grease cooking pans.
2. In large mixer bowl, cream 3 bananas. Add 4.5 cups milk, 1.5 cups applesauce, 3 eggs, 1/2 cup + 1 T honey, 1/3 cup peanut butter, and 1 T vanilla and blend well.
3. In separate bowl, stir together 6 cups oat flour and 3 cups wheat flour, 2 T cinnamon, 1 T baking powder, and 3/4 tsp salt.
4. Pour the dry ingredients into the wet mixture and stir to combine. Pour into two 9x13 pans and one 8x8 pan.
5. Bake for 20 minutes, or until thickened and golden and a toothpick inserted into the center comes out clean. Cool, cut into bars and serve or freeze.

Bars can be stored in the fridge for 5 days or in the freezer for up to 4 months.

Original recipe from here.

Oat flour pancakes

From foodprepper.com

Ingredients

• 1¾ cup freshly ground oat flour
• 1 teaspoon sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 1 cup milk
• 1½ tablespoons canola oil
• 2 large eggs
• ½ teaspoon vanilla (optional)

Directions

1. Pre-heat electric griddle to 350 degrees.
2. Add all dry ingredients to a mixing bowl and whisk together.
3. Add all wet ingredients to a 2nd mixing bowl and whisk together.
4. Add dry ingredient mix to wet ingredient mixing bowl and whisk till it just comes together.
5. Lightly spray your hot griddle with cooking spray.
6. Use a ¼ measuring cup to scoop the pancake batter onto the griddle.
7. Foodprepper cooks her pancakes 1 minute 45 seconds on the first side and 2 minutes 15 seconds on the second side for perfect pancakes, this may vary on your griddle.

Beef and Broccoli stir-fry

From Taste of Home

3 tablespoons cornstarch, divided

2 tablespoons plus 1/2 cup water, divided

1/2 teaspoon garlic powder

1 pound boneless beef top round steak, cut into thin 3-inch strips

2 tablespoons olive oil, divided

4 cups fresh broccoli florets

1 small onion, cut into wedges

1/3 cup soy sauce

2 tablespoons brown sugar

1 teaspoon ground ginger

Hot cooked brown rice

Directions

1. In a large resealable bag, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder; add beef. Seal bag and turn to coat.
2. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until beef is no longer pink; remove and keep warm. 
3. Stir-fry broccoli and onion in remaining oil for 4-5 minutes. Return beef to pan. 
4. In a small bowl, combine the soy sauce, brown sugar, ginger, remaining cornstarch and water until smooth; add to the pan. Cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.

http://www.tasteofhome.com/recipes/beef-broccoli-stir-fry#ixzz3O1CRg4VZ