Creamy Chipotle Dressing

I was in a huge rush last week and we needed something quick and healthy from the grocery store. *Between wrap parties, the gym, self-defense training and filling seed orders (and the Chiropractic office) it's been a busy year so far.*
I'm linking up with the very first Tuesdays with a Twist!


So I rushed into the grocery store, grabbed a baked chicken, salad greens and a jar of Creamy Chipotle Ranch Dressing.  YUM!!!  We loved the dressing...Until I read the ingredients.  YUCK!  It was full of chemicals.

I usually make my own dressing anyway.  
My husband LOVES the Apple Cider Viniagrette but like I said, we were in a hurry.  I made a few modifications to the recipes I found online.  Let me know what you think!

Creamy Chipotle Dressing

adapted from Home with Mandy

Ingredients:

4 garlic cloves, minced
1 teaspoon salt
2/3 cup mayonnaise

½ cup plain yogurt
¼ cup milk

½ cup water
4 small chipotle in adobe, minced
6 tablespoons minced fresh cilantro leaves
1 large lime, juiced


Directions:
Add all ingredients to your blender and blend until smooth.

Store in a glass jar.  This is why I Save my Jars!

*Use all milk if you prefer.  I don't like my dressing thick so feel free to reduce the liquids*

THIS is the dressing I used for the Veggie Burger Tacos!

Depending on the day I'm linking up HERE and Tuesdays with a Twist!

Veggie Burger Tacos

This is Meatless on Monday # 28 (I forgot last week)

I made Red Bean Veggie Burgers again yesterday for the coming week.  I'm impressed with how well they freeze so I made a double batch.  This time I got a little creative because I needed to use up several items in the pantry/fridge and we were all our of bread.
Normally I don't run out but it's been one of those weeks.
**Don't forget to enter the Vegan Lip Balm Giveaway!**

Instead of using the entire recipe for regular sized patties I took 2 handfuls and made smallish balls, flattened them a little and cooked as I would the large patties.  It was delicious and the husband was impressed.

Veggie Burger Tacos

Ingredients:
Veggie Burger mixture
Tortillas
Lettuce, Tomato, Onion
(Whatever veggies you like)
Chipotle dressing
*Homemade version coming tomorrow*

Directions:

Prepare your mixture according to the directions below.  
Take 2 handfuls and make smallish balls, flatten them a little and cooked as you would the large patties.

Mini Veggie Patties

Place your tortillas on your plate and add veggies.  Place the cooked mini-veggie patties over the veggies and drizzle with Chipotle dressing.

Enjoy!

Regular size Veggie Patties

Red Bean VeggiePatties
Ingredients:
2 cups cooked red beans
3/4 cup cooked Quinoa
3 eggs
3/4 cup bread crumbs
2 tablespoons minced onions
1/2 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon hot pepper flakes (cayenne)
1/2 teaspoon cayenne powder (optional)

Directions:
Roughly mash the red beans with a fork leaving some whole red beans in a paste-like mixture. 
Mix the cooked quinoa, bread crumbs, onion, garlic, cumin, salt, hot pepper flakes, and egg into the red beans using your hands.

Form the bean mixture into 5 or 6 patties.

Heat the olive oil in a large skillet.

Cook the patties in the hot oil until heated through, 2 to 3 minutes per side. Add cheese if you would like.

Sharing at The Creative HomeAcre , Tuesdays with a Twist  and HERE.

No-Bake Energy Balls

Gradually I've been adding to several recipe categories:
No-Bake
4-Ingredient 
Inflammation-Fighting
Meatless on Monday

No Bake recipes are my FAVORITE!!!! 

No-Bake Energy Balls

adapted from Gimme Some Oven

Ingredients:
1 cup (dry) oatmeal 

(old-fashioned oats)
2/3 cup coconut flakes
1/2 cup peanut butter
1/2 cup wheat germ
1/2 cup carob chips
1/3 cup honey or maple syrup
1 tsp. vanilla extract

Directions

Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls.

Optional additions:

Chia Seeds

Sunflower seeds 
Dried cranberries or raisins

OR *Substitute Almond butter for peanut butter*

Sharing this recipe HERE and The Creative HomeAcre

Mary's Basics Giveaway!!

I'll be back later on today to share a recipe I worked on over the weekend.  Right now there's a giveaway going on !  Don't miss it!

I'm joining these AMAZING blogs to share this giveaway:
Jenny from Black Fox Homestead
Carol from Everything Home with Carol
Lisa Lynn from The Self Sufficient HomeAcre

A New Giveaway!

I told you last week that Mary from Mary's Heirloom Seeds is sponsoring another giveaway starting today! This time the products are from her all natural products offered on Mary's Basics! Please stop by to visit her website. We will be giving away two lip balm collections that are sure to please! Two lucky winners will be picked on April 17th and announced on Thursday April 18th. :) So let's get crackin' here! Be sure to actually follow through with the entry likes and comments for your chance to win! Enter by midnight on April 16th!
Mary's Basics Vegan Triple Play Lip Balm!

 The Vegan Triple Play Lip Balm assortment includes 1 each of the Coco Delight, Peppermint, and Sweet Orange!
 a Rafflecopter giveaway

Today I'm over HERE!

Good Morning!

Today I'm a guest over at Frugal Local Kitchen!

Stop by and say "Hey!"

4-Ingredients Oatmeal

Oatmeal is one of the easiest breakfasts and I don't even have to make it.  Husband makes oatmeal for breakfast EVERY morning.  I'm not exaggerating here people...Every morning!  Sometimes it gets a little boring so I jazz it up a bit.

This recipe is my favorite!

Cinnamon Almond Oatmeal
Ingredients:

Old-Fashioned Oats
Water
Almond Slices
Cinnamon
Honey

Directions:
Prepare your oatmeal according to the package: Boil water and stir in oats.  Cook about 5 minutes over medium heat.  Stir occasionally.

Sprinkle hot oatmeal with Almond slices.  Drizzle with honey.  Sprinkle with cinnamon.  Enjoy!

Did you get a chance to check out the SPROUT specials at Mary's Heirloom Seeds?  I'll be sharing quite a few SPROUT recipes at the end of the week.  Get SPROUTING with me!

Happy Monday!

Join me as I party at Wildcrafting Wednesday and Over HERE!

Red Bean "veggie" Patties

I just HAD to share another version of the Black Bean Quinoa Patties.  My husband asks for these weekly!!!  And he's a carnivore!  This is a much healthier and low fat version of a burger.  Find out how I'm getting into Bikini Shape.

This time around I used Red Beans because I had a bunch left over from 
Red Bean Stew.  I cooked 2 small bags (24 ounces total) of dried beans so I had plenty for "burgers" tonight.

Red Bean Veggie Patties

Ingredients:

2 cups cooked red beans
3/4 cup cooked Quinoa
3 eggs
3/4 cup bread crumbs
2 tablespoons minced onions
1/2 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon hot pepper flakes (cayenne)
1/2 teaspoon cayenne powder (optional)


Directions:
Roughly mash the red beans with a fork leaving some whole red beans in a paste-like mixture. 
Mix the cooked quinoa, bread crumbs, onion, garlic, cumin, salt, hot pepper flakes, and egg into the RED beans using your hands.

Form the bean mixture into 5 or 6 patties.

Heat the olive oil in a large skillet.

Cook the patties in the hot oil until heated through, 2 to 3 minutes per side. Add cheese if you would like.

Serve as patties or on a bun like a "burger."  These were so easy to make (again) that I've decided to make a triple batch and freeze for future meals. 

Sharing over at Operation Shape Up , Wildcrafting Wednesday ,
Fine Craft Guild and HERE.

Red Bean Stew

I missed SO many recipe posts this past week!  I shared Dill Potatoes for Meatless on Monday #27 and then all of a sudden it was Thursday!  Do ever have weeks where you just don't know what happened.  Well, I know what happened...Spring!!!  Which means planting time and it also means a HUGE rush on heirloom seed orders.

Friday was an easy one with Fruit and Yogurt.  I'm loving these 4-Ingredient recipes!  However,  I'm taking a little extra time for prep on this one.  I'm really trying to cut out a bunch of food that we eat that may be upsetting husband's stomach.  I'm thinking he might be gluten sensitive but we'll see as we eliminate a few other things first.

I was first inspired to try this recipe from Foodie in WV but I know my husband isn't a big fan of pinto beans.  He says "A little bit goes a long way for me."  But he loves red beans (chili beans).  So I did a little switcheroo and surprise...He loved it!

Red Bean Stew
adapted from Eating Well 
Ingredients

Serve over Quinoa

1 pound dry red beans, soaked (see Tip)

6 cups water

1 medium onion, chopped

1 medium red bell pepper, diced

2 stalks celery, sliced

1 cup frozen corn, thawed

2 cloves garlic, minced

2 tablespoons chili powder

2 teaspoons ground cumin

2 tablespoons lime juice

1 1/2 teaspoons salt

Optional:

Garnish

1/2 cup chopped fresh cilantro

1/2 cup sliced radishes

Directions

Drain the soaked beans. Combine the beans, water, onion, bell pepper, celery, corn, garlic, chili powder and cumin in a 5- to 6-quart slow cooker. Cook on High for 4 hours (or on Low for 8 hours).

After the stew has cooked for 4 (or 8) hours, stir in lime juice and salt.

Cover and cook on High for 1 hour. Serve each portion of stew topped with a dumpling (I skipped the dumplings). Garnish with cilantro and radish.

Tip: Before using beans in a slow-cooker recipe, soak them to ensure even cooking. Start by sorting beans to remove any pebbles; rinse well with cold water. To soak overnight: Place beans in a large bowl, cover with 3 inches of cold water and soak at room temperature for 8 to 24 hours. To “quick soak”: Place beans in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour.

 
Sharing at Wildcrafting Wednesday and HERE.