Vegan Quinoa

Tired of regular quinoa? This delicious quinoa with curry flavors has a flavorful kick and is filling enough as an entree.

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Ingredients

• 3 cups cooked quinoa
• 1 1/2 tbsp. red curry paste
• 4 shavings of ginger
• 1 can of coconut milk
• 1 package of bean sprouts
• 1 white onion
• 3 cloves of garlic
• 1/2 tsp of garlic powder
• 2 tbsp. coconut oil
• 4 tbsp. tahini
• 1 lemon
• 1 tbsp. olive oil
• 1 cup of spinach

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Instructions

1. In a sauce pan, heat up 1 tbsp. of olive oil, chop the white onion and garlic, and saute until both are translucent.
2. In a larger sauce pan on low heat, heat up the cooked quinoa, and stir in the coconut oil, coconut milk, red curry paste and onion and garlic.
3. Simmer for about 5 minutes, then add the bean sprouts, ginger and spinach, simmer for another 5 minutes.
4. Once the sprouts and spinach are slightly cooked, remove from heat and set aside.
5. In a mixing bowl, mix together the 4 tbsp Tahini, lemon juice from 1 lemon, garlic powder and 1 tbsp. of olive oil.
6. Serve 1 cup of quinoa mixture on a plate, drizzle with the tahini mixture, and top with bean sprouts.

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Notes

You can double the ingredients to make a larger batch so that you can save some for leftovers. This is also a great recipe served chilled, which is great for work lunches. If you want more protein, you can pack marinated tofu, and steamed broccoli in with this quinoa curry for a power micro bowl!

Allen's Margarita

Prep:

Rim glass with lime
Dip rim into margarita salt of your preference
Add ice

Mix: Shake or Stir

1 1/4 oz Gold Tequila
1/2 oz Brandy
1/2 oz triple sec
4 oz of Mr & Mrs T's sweet sour

Pour over ice

Luis PR Mojito

Muddle 8 - 10 mint leaves with wedge of lime and wedge of lemon splash of simple syrup

Then:
1 1/4 oz of light rum
3/4 oz Don Q Lemon (Limon)
4 splashes of soda
2 splashes of Mr & Mrs T's Sweet Sour

Pour over ice.

Crock Pot Meatloaf

Crock Pot Meatloaf ..

Try it once, and you'll never go back to your old way of cooking it! So Moist .. My family begs for it ~ Debbie

Ingredients:
2 lbs ground beef
2 eggs, beaten
3/4 C milk
1 tsp salt
1/2 tsp pepper
3 slices bread, crumbled or torn into small pieces
1/2 C diced onion
1 envelope dry Ranch Dressing mix
1/2 C ketchup

Directions:
Mix eggs, milk, salt, pepper, and bread crumbs. Allow to soften (about 20 minutes). Combine this mixture with ground beef, onion, ranch pack, and ketchup. Mound in a greased crockpot. Cover the top of the mixture with additional ketchup. Put the cover on and turn crockpot on high for 15 minutes, then reduce to low and cook for 7 hours.

New York Cheesecake

The Best New York Cheesecake
New York Cheesecake
(Jim Fobel's Old-Fashioned Baking Book)

5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest

Generously butter the inside of a 10-inch spring form pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.

In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.

In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.

Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.

Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.

Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.

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Ranch Dressing

This whole jar of ranch is only 1.75 grams of fat and 255 calories! 1 cup plain Greek yogurt 1 packet hidden valley ranch mix... 1/2 cup 1% milk. Whisk together, chill 1 hour before use. Perfect consistency and tastes better than bottled!

Pork Tenderloin. Slow Cooker

Slow Cooker Pork Tenderloin

2 pound Pork Tenderloin
1/4 cup low sodium soy sauce
1 TBS Yellow Mustard
2-3 TBS maple syrup
2 TBS olive oil
2 TBS Diced dried onions
1 1/2 TSP Garlic Salt or Powder
Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 6 hours.