This is one of our favorite new recipes. We have eaten it over rice and couscous-you could also eat it on pita bread or pasta. We have decided it tastes better after it sits for a while, so you might want to cook it during the day and then reheat it for dinner. YUMMY!

Tuscan Vegetable Ragout

2 tsp. olive oil
3 cloves garlic, minced
2 zucchini, halved lengthwise and cut into 1/2-inch slices
1 14.5-oz. can diced tomatoes, undrained (I like the basil/garlic kind)
2 15.5-oz. cans cannellini beans, drained and rinsed
1 15-oz. can artichoke hearts, coarsely chopped
2 Tbs. coarsely chopped Kalamata olives (I omitted these)
1 Tbs. capers, coarsely chopped (found by the pickles)
1/4 cup chopped fresh basil
Salt and freshly ground black pepper to taste
Directions

Heat oil in large pot over medium heat. Add garlic and zucchini, cover and cook until softened, about 5 minutes. Stir in tomatoes, beans and artichoke hearts, and cook until vegetables are tender, about 15 minutes.
Add olives, capers and half the basil. Season to taste with salt and pepper. Serve sprinkled with remaining basil.

Original recipe found here!

Crunchy Fruity Granola

This blog was in desperate need for a photo. So here's the first!
And here's one of the wonderful recipes we made this week at Princess Pack:

Crunchy Fruity Granola

3 cups rolled oats
2 cups combined seeds and/or chopped nuts (we used pecans)
1/2 tsp. salt
1/3 cup brown sugar
3/4 cup oil
1/2 cup honey
1 tbsp. vanilla
1 cup assorted dried fruit (we made half with and half without)

1. Preheat oven to 325 degrees and spray baking sheet with nonstick spray
2. Combine oats, seeds, nuts, salt, and brown sugar in large bowl.
3. Combine oil, honey, and vanilla in 2 cup liquid measuring cup and pour into dry ingredients.
4. Mix thoroughly and spread on prepared tray.
5. Bake for 30 minutes or until golden. (stir once half way through)
6. Cool for 10 minutes on tray and add fruit.
7. Transfer to bowl while still warm. (this way it won't be hard to break apart later)

Baked Dijon Salmon

Baked Dijon Salmon

I just made this tonight and it was super easy and tasty. Enjoy!

1/4 cup butter, melted
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 teaspoons chopped fresh parsley
4 (4 ounce) fillets salmon
salt and pepper to taste
1 lemon, for garnish

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

Click here for original recipe

Lemon Cake

I love anything made with lemon. I always keep a bottle of lemon juice in the refrigerator just in case I might have a craving for lemon bars, lemonade, or lemon cookies. Here's my favorite lemon cake. I have one baking in the oven right now! And I'm very excited!

Lemon Cake

1 box yellow cake mix
3 oz. box lemon Jello, dry
3/4 c. water
3/4 c. veg. oil
4 eggs (add 1 at a time, mix well after each)
Bake in a greased 9x13 or tube pan (which is my favorite way) at 350 for 30-35 minutes.
When cake is done and still warm, punch holes in it and frost with:
2 c. powdered sugar and 6 tbsp. of lemon juice

Crockpot White Chili

This is cooking in my crock pot for dinner. I doubled it to freeze some-it smells delicious!

Crockpot White Chili

-16 oz bag of frozen white corn
--2 cans of White Beans
--1 4 oz can of green chilies
--1/2 chopped white onion
--2 minced cloves garlic
--1 cup vegetable broth
--juice from one lemon
--1 1/2 t cumin
--1/2 t Italian seasoning
--salt and pepper to taste
--mozzarella cheese (optional)

Put everything in crockpot except cheese!

Thai Lettuce Wraps

1 c. raw 10-min. instant brown rice

2 tsp. oil

1 lb. lean ground turkey

3/4 c. sliced scallions

4 tbsp. peanut sauce

2 tbsp. lite soy sauce

1 tbsp. minced garlic

1 tbsp. lime juice

12 large whole leaves from 2 head boston bib lettuce

2 c. thinly sliced cucumber

1 c. shredded carrots

1/2 c. cilantro

garnish w/ lime wedges

1. Cook rice as pkg. directs.  Let stand, covered, while preparing remaining ingredients.

2. Heat oil in lg. nonstick skillet over medium-high hetat.  Add turkey and breaking up meat w/ wooden spoon, cook 5-6 min. Add 1/4 c. scallions, 1 tbsp. peanut sauce and lite soy sauce and the minced garlic.  Cook 2 min. more, stir in rice.  Remove from heat.

3. Dipping Sauce:  Mix remaining 3 tbsp. peanut sauce, t tbsp. soy, the lime juice and 1 tbsp. water.

4. Arrange all fun stuff on serving platter, spoon turkey and veggies onto lettuce and dip in awesome sauce!!

MY FAVORITE RECIPE!!!!  

Lauren's Guacomole

4 avocados

3 tbsp. finely chopped onion

2 finely chopped garlic cloves

2 1/2 tbsp. chopped cilantro

lime juice

1 tsp. salt

Blend avocados and add other ingredients by hand.  Add lime per your preference!!