Roasted Green Beans
- 1 1/2 Tbs olive oil
- 3/4 lbs fresh green beans, trimmed
- 1/2 tsp onoin salt
- 1/2 tsp garlic salt
- 1/2 tsp garlic powder
- ground pepper
Roasted Green Beans
How to Reheat Steak:
Mexican Ground Beef Skillet
Ingredients:
1 Tbs olive oil
2 Tbs minced garlic
½ medium yellow onion, minced
2 large bell peppers, diced
1 lb ground beef
3 Tbs taco seasoning
½ c tomato sauce
2 Tbs green chilies (opt)
15 oz can black beans, drained and rinsed
1 c quick-cooking brown rice *white works, too
1.5 c beef broth
½ c MX shredded cheddar cheese
Directions:
Heat oil over medium/high heat in large skillet.
When oil is fragrant, add garlic, onion, and pepper. Saute 3-5 min.
Remove veggies and keep warm. Add ground beef. Saute for 7-9 min until fully cooked. Mix everything together in pan.
Add taco seasoning, tomato sauce, chilies, black beans, cook a few min.
Add quick cooking rice and broth. Bring to a boil over med/high heat.
Once boiling, turn down to low and cover. Let simmer for about 20 min, (or only a few min. if using white rice) until rice has absorbed most of the liquid.
Sprinkle cheese on top of skillet.
Serve with chips and salsa.
*From fitfoodiefinds.com / Emily
©Mel's Kitchen Cafe — https://www.melskitchencafe.com/monster-cookie-bars/
Directions:
CAKE:
1 strawberry cake mix with ingredients that go with it EXCEPT, replace 1/4 c water with
1/4 c fresh squeezed lemon juice
Bake into 21-22 cupcakes
FROSTING:
4 oz cream cheese, softened
1/4 c butter, softened
2 Tbs lemon juice
2 tsp zest
1 tsp vanilla
5 c powdered sugar
Mix cream cheese, butter, lemon juice, zest, and vanilla. Add 3 c powdered sugar and mix, then 2 c and mix.
Blend:
1 frozen banana
1 c milk
1 tsp vanilla
1/4 tsp cinnamon
sprinkle of nutmeg
1 1/2 c creamy/chunky peanut butter
1/2 c + 1/3 c honey/maple syrup/brown sugar
1 egg
2 Tbs canola oil
1 tsp vanilla extract
3 1/2 c instant oats
3/4 tsp salt
2/3 min chocolate/PB chips
2 c halved pecans
2 Tbs freshly chopped rosemary
1/4 tsp cinnamon
1 Tbs sugar
3 Tbs maple syrup
1 tsp coarse salt
Mix together in large bowl and spread out on parchment paper on large baking hseet.
Bake at 375 for 7 min and then flip them over and roast another 5 min.
Spread out flat to cool and sprinkle a little more salt and rosemary on top.