Pepperoni Twists

My toddler son LOVED these!  He helped make them and watched them cook through the oven window and then he gobbled them up for lunch.  It was a wonderful (and quick) afternoon project with him!

Ingredients:

10 oz refrigerated bread stick dough

2 oz meatless pepperoni slices - I used the Yves brand

1 1/2 tsp Italian seasoning

1 Tbsp Parmesan cheese

1/2 tsp garlic powder

non-stick cooking spray

Directions:

Preheat oven to 350 degrees.  

Take breadstick dough and separate out (stretch each breadstick just a bit as well).  Place 3 pepperoni slices on half of each breadstick.  Fold other half of breadstick over the pepperoni slices.

twist breadstick dough ~3 times.  

Spray a baking sheet with nonstick cooking spray and place breadstick on it.  Replace until all breadsticks are assembled.

In a small bowl, mix together Italian seasoning, cheese, and garlic powder.  Sprinkle mixture over breadsticks. 

Bake for 8-10 minutes or until golden brown. 

Serve with marinara sauce for dipping.  Make a complete meal by serving with a salad or veggies and dip and a fruit.

Recipe adapted from: http://onceamonthmom.com/pepperoni-pizza-twists/

Garlic and Herb Potato Wedges

These potato wedges were served alongside the Oatmeal Mushroom Patties and green beans at a luncheon recently hosted by a friend of mine.  Everything was so delicious that I asked her for the recipes.  Here is the recipe for the Garlic & Herb Potato Wedges.

Ingredients:
4 medium russet potatoes, scrubbed and rinsed
3 Tbsp olive oil
4 cloves garlic, minced
1/2 tsp dried rosemary, finely crushed
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp paprika
1/2 tsp freshly ground pepper
1 tsp salt


Directions:
Preheat oven to 425 degrees
Cut each potato in half lengthwise.  Cut each half, lengthwise, into 4 equal wedges.  Add the potato wedges to a large mixing bowl with the rest of the ingredients.  Toss to coat the potatoes evenly.
Line a cookie sheet with foil.  Place the wedges, skin side down, on the foil.  Be sure to space evenly, so they cook uniformly.
Bake for 35 minutes, or until well browned, crusty edged, and tender.  Serve immediately.

Oatmeal Mushroom Patties with Gravy

I don't have a picture for this post, but I had these for lunch at a friend's house and they were DELICIOUS!  It is definitely a must try recipe!

Ingredients:
1 small potato
2 eggs,or 1block of tofu  - mashed
1 cup dry oatmeal 
1 - 4oz. can mushrooms chopped, drained
1- envelope onion soup mix
2  tbs oil
1/2 tsp sweet basil
1- tsp mrs Dash seasoning  or another seasoning you have

Gravy:
1 Tbsp oil
1 package (12 oz) fresh mushrooms, chopped or a 13 oz can of mushrooms, drained
2 cloves garlic, minced
1 Tbsp beef style seasoning (I use McKay's Beef Style Seasoning)
1/2 tsp salt (optional)
1/4 cup white flour
1 cup hot water
1 cup So Delicious Coconut Milk Creamer (plain) or unsweetened non-dairy milk


Directions:
Blend together the potato, eggs/tofu, and oatmeal, alllowing oats to absorb moisture.
Drain mushrooms, saving liquid.  Mix with oat mixture and shape into patties (option: could refrigerate patties before frying to help them stay together.  If necessary, add some seasoned bread crumbs to help thicken the patty mixture).
Fry patties in a little oil until browned.  Place in a casserole pan. Top with gravy (instructions below) and bake in 350 degree oven for 30 minutes.

Gravy:
Heat oil in a medium skillet over medium heat.  Add mushrooms and cook, stirring occasionally, until mushrooms begin to give up some of their liquid, about 5 minutes (if using canned mushrooms, stir until heated through).
Add garlic, beef style seasoning, and salt (if using).  Stir to coat.
Sprinkle flour over mushrooms; cook 2-3 minutes, stirring occasionally.
Add water and creamer to skillet.  Cook until gravy thickens, 6-8 minutes (to prevent lumps, make sure that when you sprinkle in the flour you get out all the lumps before adding the water).

Mushroom patty recipe received from a friend.
Gravy recipe taken from: Give Them Something Better by Sarah Frian and Stephanie Howard

Kale, Banana, Mango Smoothie

Ingredients:

1 cup chopped kale

1 banana

1 cup frozen peaches or mango

1 tsp chia seeds

1 squeeze of a lemon (about a teaspoon of lemon juice)

1 cup diced pineapple

Directions:

Place all ingredients in blender.  Blend on high speed until smooth.  If too thick, can add a little bit of water, juice, or soymilk to thin the mixture to your desired consistency.

Received this recipe from a good friend