Tasty Lentil Tacos

1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 cup dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups chicken broth
1 cup salsa
12 taco shells or tortillas
1 1/2 cups shredded lettuce
1 cup chopped fresh tomato
1 1/2 cups shredded reduced-fat Cheddar cheese
6 tablespoons fat free sour cream


In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.
I did not stir the salsa into the lentils. We added the salsa to the tacos as desired.

Chocolate Zucchini Brownies

3 lg. eggs
2 c. white sugar
3/4 c. oil
1/2 c. cocoa
2 tsp. vanilla
2 1/2 tsp. baking powder
1 1/2 tsp. soda
1 tsp. salt
2 c. zucchini, shredded
2 1/2 c. flour
Chocolate chips

Beat egg, add sugar, oil, and vanilla. Combine dry ingredients and add. Stir in zucchini. Spoon into greased and floured sheet cake pan. Sprinkle chips over top. (To make a cake, bake in a 9 x 13 inch pan.) Bake at 350 degrees for 25-30 minutes.

Rhubarb Slush

8 cups chopped rhubarb
2 cups sugar
8 cups water
4 oz strawberry jello

Boil rhubarb, sugar, and water for 10 - 15 min. Strain and discard pulp. Add jello. Cool first on counter, then freeze. Serve partially thawed with equal portion 7-Up or Ginger Ale.

Makes about 10 cups of slush.

Chicken 'n' Biscuits

1 medium onion, chopped
2 teaspoons vegetable oil
1/4 cup all-purpose flour
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cups milk
1 tablespoon Worcestershire sauce
1/3 cup cream soup substitute mix plus 1 tsp. chicken bouillon OR 1 can cream of chicken soup
8 oz. water
1 (16 ounce) package frozen mixed vegetables
2 cups cubed, cooked chicken ( I used 2 chicken breasts)
2 tablespoons grated Parmesan cheese (I used cheddar as I didn't have any parmesan)
BISCUITS:
1 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons vegetable oil
1/2 cup milk or water
1 tablespoon minced fresh parsley


In a saucepan, saute onion in oil until tender. Stir in flour, basil and pepper until blended. Gradually stir in milk and Worcestershire sauce until smooth. Add cream soup and water. Bring to a boil; boil and stir for 2 minutes. Stir in vegetables, chicken and Parmesan cheese; reduce heat to low.
Meanwhile, combine flour, sugar, baking powder and salt in a bowl. Combine milk, oil and parsley; stir into dry ingredients just until combined. Transfer hot chicken mixture to a greased 2-1/2-qt. baking dish. Drop biscuit batter by rounded tablespoonfuls onto chicken mixture. Bake, uncovered, at 375 degrees F for 30-40 minutes or until biscuits are lightly browned.

Rhubarb Pudding Cake

3-4 cups diced fresh or frozen rhubarb
1 cup all-purpose flour
2/3 cup sugar
1/3 cup plus 2 tablespoons milk
3 tablespoons butter or margarine, melted
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon vanilla extract
TOPPING:
3/4 cup sugar
1 tablespoon cornstarch
1 cup boiling water
1 teaspoon ground cinnamon

Place rhubarb in a greased 8-in. square baking pan. In a small bowl, mix flour, sugar, milk, butter, baking powder, salt and vanilla (mixture will be stiff). Spread over rhubarb. For topping, combine sugar and cornstarch. Sprinkle over dough. Pour water over all; do not stir. Sprinkle cinnamon on top. Bake at 350 degrees F for 55-65 minutes or until pudding tests done.

The pudding forms a nice crispy top with a moist flavourful bottom! This can be served with ice cream but it tastes delicious on it's own! I think that this would also taste great as a strawberry-rhubarb pudding. I'll have to try it out come strawberry season.

Rhubarb Crunch Cake

This is my husband's all time favorite rhubarb dessert!

3-4 cups rhubarb pieces
1 small package (3 oz.) red jello (we like strawberry)
1 cup margarine
1 cup sugar
2 eggs
1 cup sour cream
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Mix rhubarb and jello together and set aside. Mix margarine and sugar in separate bowl. Add eggs to sugar mixture and beat well. Stir in sour cream, and remaining dry ingredients. Fold rhubarb mixture into batter. Put into 9x13" pan. Mix together and sprinkle on top of the cake:

1/3 cup brown sugar
2 tbsp. white sugar
1-2 tsp. cinnamon depending on taste (our family loves cinnamon)
1/2 cup chopped walnuts or pecans (optional - this tastes just fine without nuts)

Bake at 350 degrees for 40 minutes or until done.

Slow Cooker Texas Pulled Pork

1 teaspoon vegetable oil
1 (4 pound) pork shoulder roast
1 cup barbeque sauce
1/2 cup apple cider vinegar - scant
1/2 cup chicken broth
1/4 cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
8 hamburger buns, split
2 tablespoons butter, or as needed

Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns. (We did not toast the buns since I baked fresh buns this morning)