Recipes for Kids #2

[Guest guest]

* Exported from MasterCook *

 

Chili Cheese Casserole

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Beans

 

Amount Measure Ingredient -- Preparation Method

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1 9 oz pkg tortilla chips -- coarsely broken

1 11 oz can Cheddar cheese soup -- undiluted

1 12-15 oz jar con queso dip

2 15 oz cans vegetarian chili*

optional garnishes: sour cream,

jalapenos, salsa, etc.

 

Place 4 cups of broken tortilla chips in a lightly greased 13x9x2-inch

baking dish. Combine soup and con queso dip. Spread half of cheese mixture

over tortilla chips. Spread chili over cheese mixture and then top with

remaining cheese.

Bake uncovered at 350 degrees F for about 15 minutes. Sprinkle with

remaining chips and bake about 5 more minutes.

Garnish if desired and serve.

 

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Serving Ideas : Serve with canned Mexicorn

 

NOTES : *I use Hormel Vegetarian Chili

* Exported from MasterCook *

 

Lentil Burritos

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Beans

 

Amount Measure Ingredient -- Preparation Method

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1 cup dry lentils

1 small onion -- chopped

1 large green chile or green bell pepper -- chopped

1 cup Cheddar cheese -- grated

8 oz. tomato sauce

1 teaspoon cumin

1 teaspoon salt (optional)

2 teaspoons green taco sauce (or salsa verde)

1 teaspoon cornstarch

6 flour tortillas

sour cream or guacamole for topping

 

Cook lentils per package directions. Meanwhile, in a large skillet, saute

onion and green pepper until onion is soft.

Drain lentils, but save 1 cup of liquid for sauce. Add lentils to skillet

and mix in cheese. Divide mixture between six tortillas and roll up.

To prepare sauce: Combine 1 cup of lentil water and tomato sauce in a

saucepan. Add taco sauce and bring to a boil. Mix cornstarch with a little of

the mixture from saucepan and add to sauce. Cook, stirring constantly, until

hot and thickened. Pour sauce over burritos. Place in a hot oven for a few

minutes to heat thoroughly.

Serve topped with sour cream or guacamole.

 

 

 

 

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* Exported from MasterCook *

 

Lentil Shepherd's Pie

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Beans Vegan

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons vegetable oil

3/4 cup onion -- chopped

2 cloves garlic -- minced

2 tablespoons flour

1 1/3 cups vegetable broth

1/4 tablespoon dried thyme

salt & pepper to taste

2 cups lentils -- cooked

1 10 oz. pkg frozen mixed vegetables

(or 1 can of Veg-All, drained)

2 cups mashed potatoes (homemade or instant)

 

Preheat oven o 375 degrees. Grease a round casserole dish.

In a saucepan, heat oil over med-high heat. Add onion & garlic; cook,

stirring, until softened, about 2 minutes. Stir in the flour until absorbed.

Add the broth, thyme, salt, and pepper. Cook, stirring, until mixture comes to

a boil. Stir in the cooked lentils and mixed vegetables and spoon into

casserole dish.

Top with mashed potatoes, spreading evenly over top, leaving an air-hole in

the middle. Alternatively, place potatoes in a large pastry bag fitted with a

large star tip. Pipe the potatoes around the edge of the casserole dish.

Bake 40 minutes or until potatoes brown on top.

 

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NOTES : Recipe is vegan if mashed potatoes are made vegan.

* Exported from MasterCook *

 

Mexicali Squares

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Beans Quick & Easy

 

Amount Measure Ingredient -- Preparation Method

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-----TOPPING-----

1 tablespoon olive oil

1 clove garlic -- minced

1 cup onions -- chopped

1 cup green pepper -- chopped

16 ounces canned kidney beans -- rinsed & drained

1 8 oz. can tomato sauce

1 teaspoon tomato juice, low sodium

1 teaspoon ground cumin

1 teaspoon chili powder

-----CRUST-----

3/4 cup + 2 tbsp. yellow cornmeal

1 teaspoon baking powder

2 egg whites OR Ener-G egg

Replacer for 2 eggs

1/2 cup skim milk or soy milk

2 tablespoons olive oil

1 cup canned or frozen corn kernels

 

Preheat oven to 350 degrees. Lightly oil an 8-inch square baking pan or

spray with a nonstick cooking spray.

To prepare topping: Heat oil in a large nonstick skillet over medium heat.

Add garlic, onions, and green pepper. Cook 10 minutes, or until onions are

tender and start to brown. Remove from heat and stir in remaining topping

ingredients. Set aside.

To prepare crust: In a small bowl, combine cornmeal and baking powder,

mixing well. In another bowl, combine egg whites or egg replacer (+appropriate

water), milk (or soy milk), and oil. Beat with a fork or wire whisk until

blended. Stir into cornmeal, mixing just until all ingredients are moistened.

Stir in corn.

Spread crust mixture evenly in prepared pan. (Mixture will be loose.)

Spoon topping evenly over crust. Bake, uncovered, 35 minutes. Let stand 5

minutes, then cut into squares to serve.

 

 

 

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* Exported from MasterCook *

 

Mexican Bean Bake

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Beans Quick & Easy

 

Amount Measure Ingredient -- Preparation Method

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1 cup Bisquick® baking mix

4 tablespoons salsa

2 cups refried beans

1 4 oz. can chopped green chiles

2/3 cup salsa

1 cup Cheddar or Mexican blend cheese

salsa and/or sour cream for topping

lettuce & tomato (optional)

 

Heat oven to 375 degrees. Grease loaf pan (9x5x3). Mix Bisquick, 4

tablespoons salsa, refried beans, and green chiles. Spread in loaf pan. Top

with 2/3 cup salsa and the cheese.

Bake, uncovered, for 30-40 minutes or until set. Cool for about 10

minutes. Cut into slices. Serve each slice with salsa and/or sour cream and

with lettuce & tomato, if desired.

 

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