Mom's Secret Recipe: Microwave Rice Pudding

This recipe really did come from my mom, and it really was something she made in my childhood. I always have loved it.

Microwave Rice Pudding

Mix dry ingredients in large (8 cup) microwavable casserole dish:
3/4 c sugar
2 tbsp corn starch
1/4 tsp salt

Add:
2 1/2 cups milk

Microwave 3 minutes on high. Stir. Microwave 3 more minutes.

Beat 1 egg. Add a little pudding to the egg, mix. Add egg to casserole dish. Mix well. Microwave 1 minute.

Add:
2 tbsp butter (optional)
1/2 cup raisins (optional, but recommended)
1 tsp vanilla
2 cups cooked white rice

Microwave 3 minutes. Serve warm or cold.

Notes: My microwave doesn't seem to be as powerful as some of the newfangled ones. If you know yours is some kind of superpowered device, cut it back to 80%.

From Canadian Living

Black Bean Quesadillas

Serve with: Garden salad.

Ingredients:

1 onion, chopped 1 sweetgreenpepper, diced 1 tbsp (15 mL) chili powder 1/2 tsp (2 mL) ground cumin 1/4 tsp (1 mL) each salt and pepper 1 can (19 oz/540 mL) black beans, drained and rinsed 1 cup (250 mL) salsa 1/2 cup (125 mL) cornkernels 4 large flourtortillas 2 cups (500 mL) shredded cheddarcheese 1/2 cup (125 mL) light sour cream 1/4 cup (50 mL) diced fresh or pickled jalape?eppers (optional)

Preparation:

In large nonstick skillet, heat oil over medium heat; cook onion, green pepper, chili powder, cumin, salt and pepper until softened, about 8 minutes. Add black beans, salsa and corn; cook, stirring often, until heated through, about 5 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until chilled. Cover and refrigerate for up to 1 day.)
Evenly spoon bean mixture over half of each tortilla; sprinkle with cheese. Fold uncovered half over top and press lightly. Place on large rimmed baking sheet; bake in 425°F (220°C) oven, turning once, until golden, 6 to 10 minutes. Serve with sour cream, and jalapeno peppers (if using).

These were great! The prep was really fast - I actually omitted the green pepper and used onion powder in place of the onion. They were ready for the oven in about 5 minutes, and ready to eat in well under half an hour. Plus, they were quite delicious and very healthy.  Again, I failed to photograph, but the original website has one if you need convincing. It was too good not to post the recipe despite no photo.

Crockpot Pineapple Chicken Chili

Adapted from Amazing Hawaiian Chicken Chili

Crockpot Pineapple Chicken Chili
6 servings

1 lb boneless, skinless chicken breast (about 2)
1/2 cup barbeque sauce
1 tsp onion powder (or half an onion, chopped)
2 cloves garlic, minced
1 can tomato paste (6 oz)
1 1/2 tbsp chili powder
1/2 tsp chipotle powder, optional
1 1/2 tsp cumin
1/2 tsp ground ginger
1/2 can pineapple chunks
1 can black beans or kidney beans, or half of each (15 oz total) (drained and rinsed)
1/2 jar salsa (1 1/2 cups)

1. Chop raw chicken into bite-sized pieces. Put into crockpot.
2. Add spices, beans, pineapple juice, and salsa. Reserve pineapple.
3. Cook 8-10 hours on low or 4-5 hours on high. Add pineapple and cook until warm (about 15 min on high).
4. Serve with buns or cornbread.

This was more reminiscent of baked beans than chili, somehow. Rather on the sweet-and-sour (or rather, sweet-and-spicy) side. We enjoyed it, and I have a feeling the leftovers will be even better than the meal. It would freeze very well. It could, of course, easily be stewed on the stovetop. Add a little more liquid (about a cup of tomato sauce, or more salsa) and simmer for 30 min (or until chicken is cooked through). I think it does benefit from cooking all day and really melding the flavours in the crockpot, though.

It's Sunday night and I was again hankering for something good for me (yet yummy) to eat for snacks this week. I believe we have a winner: Irresistible Double Chocolate Muffins. Whole wheat flour, wheat bran, flax seed, pumpkin puree... and cocoa and chocolate chips. The chocolate chips are what takes this from yet another "well, I suppose it's good for me" to "mmmm".

Irresistible Double Chocolate Muffins

INGREDIENTS (Nutrition)

• 1 cup whole wheat flour
• 3/4 cup ground flax seed
• 1/2 cup wheat germ (or bran)
  
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 cup cocoa powder
• 1 tablespoon ground cinnamon
• 1/2 cup miniature semisweet chocolate chips
• 1 cup low-fat buttermilk (or add 1 Tbsp vinegar to 1 cup milk)
  
• 3/4 cup pumpkin puree
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract

DIRECTIONS

1. Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2. Combine flour, flax seed, wheat germ, baking soda, baking powder, cocoa powder, cinnamon, and chocolate chips in a large bowl. In another bowl, beat the buttermilk, pumpkin puree, brown sugar, egg, and vanilla until smooth. Gently stir the wet ingredients into the dry, mixing just until combined. Spoon equal amounts of batter into muffin cups.
3. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 30 minutes.

Layered Enchilada Bake

Layered Enchilada Bake by Kraft Foods

I admit, I kind of give Kraft recipes the side-eye. They tend to be full of weird processed stuff. I did omit the salad dressing from this (and ended up subbing tomato sauce for the salsa when I realized my salsa was mango lime and would probably be weird in this).

The good news: it's pretty tasty. It would freeze well (but we're eating this one fresh). It really was quick to put together. Add a salad and it's not a bad meal at all. Next time, I will either actually use salsa or enchilada sauce. And on that note, I need to go eat my salad.

EDIT TO ADD: This is another recipe that I will definitely divide into two 8x8 or 9x9 pans in the future. While it's still good, I'm just tired of it. 9x13 pan recipes are really too big for two people unless they never get tired of leftovers.