Bean Brownies....

Doesn't that sound scrumptious?!! Well, they are. And, since I was added as an author just so that I could add this, here goes:

1 Brownie mix (any variety will work, I'm sure -- I usually use Betty Crocker or Duncan Hines -- my favorites are the kind with chocolate chips in the mix)

1 can of unseasoned beans, I prefer navy or black, but you can use any variety, from what I've read -- dump the beans, undrained, into the blender. Puree them until they are as smooth as you can get them. (They will still have some texture and that's okay.)

Now, make the brownies according to the box directions, EXCEPT, use your new bean puree in place of the oil... if the recipe says 1/2 cup oil, use 1/2 cup beans. I also use just the egg whites to lower the fat and cholesterol a little more.

I cook them at the temp on the box, but short the cooking time by a LOT. I usually start with 10 to 15 minutes and add 2-5 minutes at a time. You want them to be very underdone or they are really dry. Most of the time, I find they are best after about 18 minutes -- it just depends on the size of the pan. I have also found that cook more evenly, if they are thinner.

I did read on one blog, as I was looking for ways to use beans in recipes, that if you use 1/2 the oil and 1/2 beans, you get a much more normal brownie texture. Personally, I prefer just undercooking them.

I have also used this in cake mixes and it works just as well. Just match the bean color to the mix color. One can of beans is enough for about 3 mixes. I usually make all of them into cupcakes and freeze a bunch, so I don't have to bake so often. Again, short the cooking time dramatically! The cake is done when a toothpick comes out clean.

So, there you have it! A super easy, sneaky way to add a great food to dessert and still have something any normal child (or adult) will eat. (And it makes a brownie much less damaging to your health...) At our house, we don't even have to keep it a secret. We call them "Bean Brownies" and all five of our kids love them!

This weeks menu

Travis made Greek Chicken pitas on Sunday. We ate leftovers on Monday and Tuesday.

Wednesday: Bean Burritos (previous post) Love the frozen leftovers! Also, my very ripe bananas had to be made into Banana Cinnamon Chip Bread (with no added fat!) that I found on Two Peas and Their Pod.

Thursday: Stuffed Shells from Martha Stewart Kids. I love that I am doing searches for recipes I tore out of magazines years ago and finding the links online. Nice that I don't have to type them out. Also, a salad and maybe my favorite breadsticks that you can't mess up.

Friday: Zucchini Frittata, a crustless quiche I found on Everyday Foods I have been making for years! Great with a salad and maybe some cheesy scones.

Saturday: Greek Chicken Pasta (previous post)

Most of these recipes are vegetarian and light enough for hot summer meals.

Moving Meals!

We're moving this week, so my cooking routine will be a bit disrupted.
Monday: Sweet, Sticky, Spicky Chicken (on rice with broccoli; check previous post)
Tuesday: Quiche with leeks, spinach and bacon
Wednesday: Slow-cooker Lasagna (previous post)
Thursday-Saturday: leftovers/frozen pizzas while my kitchen is in transition

Easter Sunday Meal

We decided to go non-traditional (and cheap) for our Easter meal.
We tried a chicken fajita marinade from Our Best Bites. It was really tasty. Also, as a special treat I made Brazillian Lemonade from the same site. I have been wanting to try this, because I have heard a lot of good things. It was delicious!
I made muffins for breakfast. I had ripped this recipe out of Wondertime magazine years ago and never made them. I substituted canned pumpkin for the yams and craisins for the cranberry sauce. They were really tasty. In fact, I made them again today with the leftover pumpkin.

Menu, etc.

Max and I made some play dough today. He chose the color.

1 cup flour

1 cup water

1/2 cup salt

1 Tbsp. cream of tartar

1 Tbsp. oil food coloring of choice

Mix all in a pot over low heat until it starts looking like play dough.

This Week's Dinner Menu...

Monday: Burger Beef Cups (made with 1/2 turkey+TVP)

Tuesday: Hoppin' John! (for all you Yankees that's black-eyed peas, bacon, scallions served on rice with a side of corn cakes)

Wednesday: Ham and Egg Croissant-wiches (we have a LOT of leftover ham)

Thursday: Irish Meat Pies (recipe on previous post)

Friday: Bacon, Leeks and Edamame Pasta (recipe on previous post)

I think I'll do the slow-cooker lasagna for Sunday.

Strawberry Cheesecake Icebox Pie

I am excited to be trying this recipe for Easter dessert-

Ingredients:
1 cup plain fat free Stonyfield Farm Yogurt1 8oz. package of fat free cream cheese3 tablespoons sugar1 teaspoon vanilla extract1 cup strawberries, diced1 9" Graham Cracker Crust

Directions:
In a medium-size mixing bowl, cream together cream cheese and sugar. Blend yogurt and vanilla extract into this mixture. Fold in Strawberries, and pour filling into graham cracker crust. Freeze for 2-3 hours or until set. Top with whipped cream if you like, and allow pie to warm slightly before serving.
Yields 8 Servings

Nutrition Facts
Calories 150; Calories from fat 35; Carbohydrate 23g; Protein 6g; Fiber 1g

Breakfast Biscuit Bites

Okay, so I can't take the credits on this one, but it's a winner! My friend Melany told me about a biscuit recipe that Rachel Ray was raving about (one of the employees on her show came up with this one) and I just had to try it. I couldn't find the recipe, so I just improvised. I was going to take a picture of the result, but the biscuits were all gone before I could even get my camera!
I only made a small batch (about 8-10) so you may want to double.

Ingredients:
2 Scrambled eggs, cooked and coarsely chopped
4 strips of bacon, cooked and chopped
1/2 cup shredded cheddar cheese
Biscuit mix (I made mine from scratch using 1/2 recipe from the BHG cookbook)

Directions:
Preheat oven to 450 degrees. Line a cookie sheet with parchment paper.
Mix dry ingredients of biscuit recipe in a large bowl; add cheese.
Mix in the milk from the biscuit recipe (or water if using a mix) until combined, but DO NOT over mix.
Add cooked scrambled eggs and bacon.
Spoon about 1/8 cup scoops of the dough onto the cookie sheet.
Bake for 10 minutes.

This weeks menu

Monday: Sweet, Sticky and Spicy Chicken (pictured) from allrecipes.com. This turned out so good. It was easy and quick and really yummy. Also, the leftovers were awesome the next day for lunch.
Tuesday: tried and true Taco Soup
Wednesday: Chicken Greek Pasta Actually a friend made this and brought it over. It was amazing! I only got a couple bites, but since I LOVE Greek food, this will be seen again soon on our table.
Thursday: Chicken Pot Pie I won't even share the recipe. I belong to a freezer meal group and I don't love it. But it is easy.
Friday: Cafe Rio Sweet Pork (this recipe makes tons, half can be frozen, or only make half) Leftovers for Conference weekend so I don't have to cook!

3.5 lb pork roast
rub:
2 T. brown sugar
1.5 cayenne pepper
2 tsp. cumin
1 tsp. salt

Mix together and rub into pork roast. Place meat in crock-pot with 1 cup water the night before, cook on low all night.
The next day shred meat and add:
1 can Coke or Dr. Pepper
1/2 C. chicken broth
2 minced garlic cloves
1 small onion, chopped
1 C. brown sugar
Cook on low for at least one more hour.

Dressing:
combine the following in blender
1 avacados
4 oz. ranch dip
1/2 can 7 oz. tomatillos with juice
2 T. fresh cilantro, chopped
1/2 T. olive oil
1/4 tsp. rosemary
1/4 tsp. dill
salt and pepper to taste

Make a burrito or salad with any of the following:
tortillas
meat
black beans
cheese
lettuce
dressing
salsa
sour cream
lime juice