Earthly Eating

• Beef, Vegetable and Noodle Skillet
Serves: 6

1 pkg. shells and cheese dinner
1 lb. extra lean ground beef
1/2 cup Italian dressing
1 bag frozen veggie blend, thawed
1 tsp. dried basil leaves
1/2 cup sharp cheddar cheese

Prepare the noodle dinner as the package directs. Meanwhile, brown the hamburger meat in a large skillet on medium high heat. Add the veggie mix and the dried basil and cook for about 5 minutes. Stirring occasionally. Combine the noodle dinner mix with the meat and veggie mix and stir till combined. Sprinkle with the sharp cheddar cheese and cook till the cheese is melted. Serve hot.

• BBq Grilled Steak Wraps
Serves: 4

1 beef sirloin steak about 1 lb.
1 red onion, sliced
1 red and 1 green pepper, quartered (optional)
1/2 cup BBq sauce of your choice
8 flour tortillas
1/2 cup shredded cheddar cheese

Preheat a grill to medium high heat and grill steaks for about 1 minute. Add the vegetable to the grill and cook for about 10 minutes until the steak is tender. Brush while cooking for the last 5 minutes with bbq sauce. Cut the steak and vegetables into thin strips. Spoon evenly of preheated flour tortillas and sprinkle with cheese and roll up. Serve warm.

• Beef Taco Skillet
Serves: 4

1 lb. lean ground beef
1 pkg. taco seasoning mix
2 cups warm water
1 pkg. macaroni & cheese dinner
1/3 cup sour cream
1 large tomato, chopped
1 cup shredded romaine lettuce
1 cup tortilla chips, broken up in little pieces

Brown your meat in a nonstick skillet on medium high heat, drain and add seasoning mix, water, and Mac and cheese dinner mix. Bring to a boil and reduce heat to medium-low heat and cover. Simmer for about 7 minutes and then stir in sour cream and cheese sauce mix. Combine until well blended. Top with tomatoes, lettuce and tortilla chips.
________________________________________________________
Earthly Eating Recipe

Apricot Muffins
Makes: 6 muffins

Non stick cooking spray
1 cup all purpose flour
1/4 cup granulated sugar
2 tbs. canola oil
2 tsp. baking powder
1/4 tsp. salt
1 large egg
2 tbs. skim milk
1/2 cup apricot preserves
1/4 tsp. almond extract

Heat the oven to 350 degrees and coat 6 muffin cups with nonstick cooking spray.

Combine the flour, sugar, baking powder, and salt in a bowl. Beat together the egg, oil and milk. Blend in the preserves and the almond extract. Add the flour mixture to the wet mixture and stir just until moistened. Fill the muffin cups with even batter. Bake for 20 minutes. Cool completely on a wire rack and before serving spread tops with additional preserves.

Happy Eating!

HAPPY THANKSGIVING EVERYONE!

Brown rice has a lot of nutritiona value and can be a great alternative to white rice. If you know what the varieties are you can add brown rice to just about any dinner menu. It can add flavor, color and even texture to most any meal. Start your brown rice addition with any fiber-rich option. Below are some to ideas on varieties to start you out.

• Lundberg Family Farms Organic Black Japonica ($2.49): The richest. This blend of mahogany and black rices matches its dark color with a deep, musky flavor. It’s perfect for stir-fried, Asian-inspired stuffings.

• Lotus Foods Bhutanese Red Rice ($3): With its gorgeous russet hue, this Himalayan-grown rice is full and hearty yet tender and fine. Perfect for pilafs, risotto, salmon side dishes.

• Lundberg Family Farms Organic Wehani ($2.49): This mohogany rice has a subtle sweetness and an aroma not unlike that of buttered popcorn. Perfect for fruit and nut accented salads.

• Royal Blend Texmati Brown & Red ($6): Nutty and earthy, this aromatic blend boasts a satisfying chewy texture. Perfect for spicy rice pudding.

**Lynn Little wishes everyone a Happy Thanksgiving over at Wii Rally here at 451 Press. Happy Thanksgiving Lynn. Stop by and wish her the same by clicking here.**
_________________________________________________
Earthly Eating Recipe:

Cranberry Bran Muffins
Serves: 12

1 1/2 cup dried cranberries
1 cup oat bran
1 cup soy or rice milk
1/3 cup honey
1/4 cup canola oil
1/4 cup molasses
2 eggs
1 cup whole-wheat pastry flour
1/2 cup wheat germ
1 tsp. baking powder
1/2 tsp. baking powder
1 tsp. cinnamon

Preheat oven to 375°F. Line muffin cups with muffin papers or grease with canola oil.

In a large bowl, combine dried fruit with bran, milk, honey, oil, molasses, and eggs. Let stand 10 minutes. Meanwhile, mix dry ingredients together. Add to wet ingredients and stir just until moistened. Don’t overmix. Batter will be somewhat lumpy.

Spoon batter into muffin cups. Bake for about 20 minutes until lightly browned and knife inserted in center comes out clean.

Happy Eating!