Orange Balls

Originally in an old family cookbook, this one looks pretty similar and was one of the first things I learned to make on my own to help out with cooking for the Christmas Eve party. 

 3 c. vanilla wafer crumbs {a 12 oz. box, crushed ... a food processor makes quick work of the crushing!} 

1 1/2 c. finely chopped pecans or walnuts 

3/4 c. (6 oz.) frozen orange juice concentrate, thawed 

4 c. confectioners sugar {1 lb.} 

2 T. butter, melted 

Approximately 2 c. shredded coconut 

 In a large mixing bowl, combine vanilla wafer crumbs, nuts, confectioners sugar, orange juice concentrate, and melted butter. Mix until well combined.* Roll into small balls, approximately 1-inch in diameter. Immediately roll each ball in coconut. Place in an airtight container and chill. Recent source: https://www.thekitchenismyplayground.com/2016/04/orange-coconut-balls.html

Thai Peanut Noodles

Ingredients:

• 2 pounds boneless, skinless chicken, cut into strips
• 2 Tablespoons olive oil
• 16 ounces linguine noodles
• 1 cup snow peas (could substitute broccoli)
• 1 cup red bell pepper, cut into strips
• 1 cup baby carrots or thinly sliced carrots

Sauce:

• 1 cup water
• 4 Tablespoons lime juice
• 6 Tablespoons creamy peanut butter
• 1 Tablespoon Sriracha chili sauce (more or less depending on heat preference)
• 3 Tablespoons honey
• 4 Tablespoons soy sauce
• 3 teaspoons ground ginger
• 2 teaspoons minced garlic

Garnish:

• 1 cup peanuts
• 0.5 cup cilantro, chopped
• 3 medium limes, wedged

Directions:

In a large skillet, saute chicken and veggies in oil. Cook the linguine to al dente in boiling water. Make the peanut sauce by whisking together all sauce ingredients in a bowl. Add drained noodles to chicken and veggies. Mix the sauce with noodles mixture. Cook about five minutes, stirring occasionally. Serve with peanuts, limes, and cilantro for garnish.

Freezing Directions:

Prepare noodles as above. Do not add garnish. Allow to cool, then portion into freezer bags or containers. Seal, label, and freeze. To serve: thaw in fridge. Reheat in microwave in a covered, microwave safe bowl, or on low in a large skillet on the stovetop. Add a little water if noodles seem to gummy to help the reheating consistency. Serve with peanuts, limes, and cilantro for garnish.

Servings: 6

From Once a Month Mom

Black Bean Sweet Potato Enchiladas

These are fantastic and perfect frozen ahead of time too!  They may be vegetarian, but you wouldn't know it.  Super satisfying and creative at the same time.  This below is for a double recipe.

Ingredients:

-4 large sweet potatoes

-2 T. olive oil

-2 cloves garlic

-2 roasted green chilis

(or two 4 oz. cans chopped green chiles)

-2 cans black beans, rinsed

-3 large tomatoes

(or two 14 oz. cans diced tomatoes)

-2 T. chili powder

-salt & pepper

-4 C. salsa

-16 large tortillas

-1/2 red onion

 

Preheat the oven to 400 degrees.  Peel your sweet potatoes, and chop them into 1-inch chunks.  Spread them out on ungreased cookie sheets in a single layer.  Roast in the oven for 20 minutes, tossing halfway through.  

 

Meanwhile, prepare the rest of the ingredients.  Chop up your garlic, red onion, green chiles and tomatoes.  

 

After 20 minutes, remove the sweet potatoes from the oven and reduce the temperature to 350 degrees.

 

In a large pan, heat the olive oil over medium-high heat, add the garlic and green chiles and cook for about 30 seconds. Add the black beans, tomatoes, chili powder, salt and pepper. Stir in the roasted sweet potatoes and let everything cook together for about 5 minutes.  While the filling is on the stove, prepare two 9×13 glass dishes by spraying lightly with olive oil spray, and coating the bottom with a light layer of salsa.

 

Grab your tortillas and set up a filling station.  Place a spoonful of filling into the middle of each tortilla, roll it up and place it seam-side down in your dish. Repeat until there are eight enchiladas per pan. Spoon any extra filling over the top.  Add 1 cup salsa and half of the chopped red onion to the top of each dish.  Bake the enchiladas for 20 minutes. (At this point I put one in the oven and one in the freezer)

 

This recipe is perfect the way it is, but you can always change it up.

Vegan options:
-add sauteed onions
-add sauteed mushrooms
-add avocados

Vegetarian options:
-add cheese
-serve with sour cream

Meat-eater options:
-add shredded chicken, pork or beef.

From InspiredRD.