Easy Parmesan Risotto

Source: Ina Garten

1 ½ cups Arborio rice

5 cups hot chicken broth

1 cup freshly grated Parmesan cheese

3 Tbsp butter, diced

1 Tbsp white cooking wine (optional)

2 tsp salt

1 tsp pepper

Preheat oven to 350°.

Place rice and 4 cups of the chicken broth in large Dutch oven or oven proof pot. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken broth, Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.

*If you live near a WinCo, it is the best place to get Arborio rice. They have it in their bulk section for a great price. It is expensive at most stores. This recipe will not work with any other kind of rice.

Dad's Sunday Morning Pancakes

Source: Melvin Richardson

1 cup flour

1 Tbsp baking powder

1 Tbsp sugar

½ tsp salt

1 cup milk

1 egg

2 Tbsp oil

Mix dry ingredients in large bowl. Add beaten eggs, milk, and oil. Stir lightly until mostly mixed, but some lumps remain. Cook on heated griddle.

*We usually double this, unless we are all super hungry, then we triple.

Miracle Soup

Source: Zonya’s Healthbites

2 Tbsp olive oil

6 cups water

4 cups vegetable juice

1 large onion (I use pre-chopped, frozen)

2 bags Western Family Mediterranean Mixed Frozen Vegetables, or combo of cauliflower, carrots, green beans 

2 cans (14½ oz each) diced tomatoes

4 cups shredded cabbage (I use a bag of coleslaw mix)

½ cup salsa

¼ tsp garlic powder

¼ tsp pepper

1 tsp salt

1 tsp dried basil

2 tsp dried oregano

1 envelope dry onion soup mix
Parmesan cheese for topping

Sauté onion in olive oil, add remaining ingredients. Simmer until vegetables are tender about 20 minutes.

*This is called Miracle Soup because it takes more calories to burn than it yields. It is surprisingly addicting! Substitute fresh veggies if desired. I save the rind from parmesan cheese and throw it in my soups to add tons of flavor.

Banana Oatmeal Cookies

Source: Rachel Ray

4 bananas, mashed very well(5 if bananas are very small)

2 cups old fashioned oats, coarsely blended in blender

1 tsp cinnamon

1/3 cup chunky peanut butter, or chopped nuts

1/4 cup applesauce

Preheat oven to 350 degrees. Mix all ingredients. Scoop onto cookie sheet (they don't spread.) Flatten slightly. Bake for 15 minutes.

*The basic recipe for these cookies is just the bananas and oats, they are good, but I added the other ingredients to make them even better. We often have them for breakfast. I sometimes put 2 chocolate chips on each one, just because my kids get really excited.