Whole wheat bread

http://thehappyhousewife.com/cooking/whole-wheat-bread/

This was tasty but I'd rather make a simpler loaf that doesn't have all that honey and oil. If I didn't care about calories this would be a winner.

Cornbread for two

1/4 c whole wheat flour
1/4 c cornmeal
1 tbsp sugar
1 tsp baking powder
1/4 tsp salt
1 egg
1/4 c milk
1 tbsp cooking oil

Mix. Put in small baking pan and bake. Or in muffin tins.

Serves 2. Calories: 243 per serving.

This is a filling meal when combined with half a can of chili (per person).

This is the Betty Crocker recipe divided by 4 (which is the same as the Albers one on the back of the cornmeal box!). Except for the egg. I made this actually with 1/8 c milk by mistake and it was good. I think adding more milk would be fine.

Baked Apples

http://www.simplyrecipes.com/recipes/baked_apples/

I made this without the brown sugar, replacing 1 tsp of maple syrup instead. I made the mistake of using fuji apples, and it was too crispy at the end. Alas.

Calories: 192 per serving / 4 servings (1 apple is a serving) (calculated using my no sugar version above)

Amy's Almond Cake or Almond Bars

Amy's Almond Cake (or almond bars as my family calls them) is a traditional christmas and special occasion dessert for my family. It is somewhat finicky. It never baked quite right when I lived at sea level. It only seems to work at 5000 feet. (I made this later in WI at 1000 ft and it worked fine at that elevation.) It is supposed to be like a dense brownie, and not very cake-like. At sea level it was more like dense cake.

If you make it in a 10x15 cookie sheet, do 1x the recipe for the right thickness. If you make it in 12x17in. sheet, do 1.25x the recipe. If you make it 1x in a 9x13 casserole dish, it will be too thick.  Bake at 350 for 20-25 minutes, either way.

Here is the original recipe (perfect in 10x15 inch pan)
8 oz (2 cubes) melted butter
4 eggs
2 cups sugar
1 tbsp almond extract

2 cups all purpose flour

mix. put into greased cookie sheet. Garnish with sliced almonds.

Bake at 350 for 20-25 minutes until golden.

Let cool and cut in triangles. (cut squares first, then run knife diagonally through corners)

Anecdote: One year at christmas my dad squashed a piece of this into the red tablecloth. Really hard. There was a big dark grease mark, to say the least.

Chicken pesto pasta

http://www.simplyrecipes.com/recipes/chicken_florentine_pesto_pasta/

I used 2 or 3 times the amount of pesto called for. This was tasty. I put in ~ 1/2 cup toasted pinenuts.

Cherry Pie

http://smittenkitchen.com/blog/2008/06/sweet-cherry-pie/

This was really good. Double crust. mmm.

Rustic Pear Tart

http://www.foodnetwork.com/recipes/healthy-appetite-with-ellie-krieger-/rustic-pear-tart-recipe/index.html

This was great. Perfect for 4 people. I just soured some milk with lemon stead of using buttermilk.

Southwest Taco Soup

http://www.favfamilyrecipes.com/2011/06/emilys-southwest-taco-soup.html
Southwest Taco Soup

David and I both liked this. I did not drain the corn. The soup was sweet from the corn and the sriracha sauce I used in lieu of valentina sauce. I used like 3 or 4 tablespoons of sriracha, just squirting it over the chicken.

Next time only put in one can of corn, and drain it first. The soup is just too sweet I think.

Cafe Rio Cilantro Ranch Dressing

http://www.favfamilyrecipes.com/2008/09/cafe-rio-cilantro-ranch-dressing.html
Cafe Rio Cilantro Ranch Dressing

I ate this at a friends house and loved it. I made it recently myself with fat free mayo. I used 4 canned tomatillos. I left the seeds in the jalapeno, and put the entire half bunch of cilantro (including stems) into the blender. It turned out really good. Might be too spicy after it sits in the fridge.

Calories: 430 (entire recipe with ff mayo). Estimating 2.5 cups yield, 21.5 cal / 2 Tbsp.

Butter beans, roast beef, and green beans

12 oz can Roast Beef in beef broth (I get it from costco)
1 can green beans (or use fresh/frozen and cook in beef broth)
1 can butter beans

Heat beef and broth in a skillet. Add other ingredients. Simmer until broth is reduced.

David loves this. I like it a lot too and it is so easy. I eat it for lunch a lot.

Calories: 457 per serving / 2 servings

Mexican baked eggs and beans

http://www.kalynskitchen.com/2009/10/recipe-for-mexican-baked-eggs-with.html

David really liked this. It is also very fast and easy. I used an oven safe skillet. I put a ton of parsley in it (like a cup) because that's what I had. I think cilantro would be better, which is what the recipe calls for. David still liked it a lot with parsley, even with the bitterness associated with it. I also baked the dish for like 5-7 minutes which was way too long. The eggs were cooked solid (which I don't like). I'd try again for only 2 minutes next time.

Update: I made this again according to the recipe using chili powder and fire roasted bell peppers. It was so good, I liked it much more than last time. It wasn't too hot at all. I put cilantro on top and served with a little sour cream. One thing to note, I put  5 eggs on top this time, 4 on edge and 1 in center. They did not cook evenly. So make sure all eggs are the same distance from the edge. The 5 minutes bake and 2 minutes broil time was perfect for the egg in the middle, but the eggs on the edge were a little too solid. Next time put eggs on the edge and bake for 4 minutes only, plus 2 minutes broil and see what happens.

Update: I don't know what I was talking about with the fire roasted bell pepper in the last paragraph. I made it today just as the recipe instructed. I used a 10-inch oven proof skillet with 4 eggs. After simmering I dug out 4 holes around the skillet and put the eggs in it. It needed more baking time then I suggest in the last paragraph. the 4-2 thing was too short. I probably did more like 5 minutes bake and 4 minutes broil this time. But I am using a different oven now. Anyway, the eggs were cooked solid, which I guess is just how this recipe is going to be. It is still really good. We ate it this time with corn tortillas, salsa, and sour cream.

Calories: 275 per servings. 4 servings total. (calculated using 4 eggs)

Salmon Patties

1 14.5 oz can salmon (bones and skin do not need to be removed)
1 egg
1/4 c mayo
1/4 c green onion
1/4 c celery
1/3 c breadcrumbs

Mix and make patties. Spray nonstick pan with pam and cook on both sides until golden brown.
This is good with dill sauce.

Overnight Oats

http://www.pepperlynn.com/2012/02/overnight-oats-two-ways/

I really liked this. I used to eat raw oats with canned peaches and enjoy the raw taste. I made this with 1/3 cup old-fashioned oats, 1/3 cup yogurt, and 1/2 cup milk, plus a tiny bit of honey and some strawberries. I think it would be fine with more yogurt and less milk too, to increase the protein. I let it sit in the fridge for about an hour. If it was there overnight, the extra milk would probably be absorbed.

I want to try the pumpkin/peanut butter version next.

Chicken Enchiladas

http://allrecipes.com/recipe/chicken-enchiladas-i/detail.aspx?src=VD_Summary

I left out the water and used only 12 oz of tomato sauce. Also used enchilada sauce instead of taco sauce. Was very good! Try cottage cheese next time instead of sour cream. (http://allrecipes.com/recipe/cottage-cheese-chicken-enchiladas/detail.aspx)

Update:  This needs more like 10 tortillas, which would need to be in a larger pan than 9x13. There is just SOO much filling. But still good! Also 20 minutes isn't quite long enough in the oven. Maybe do 30 next time.

Raspberry Lava Cheesecake

Raspberry Lava cheesecake
http://sweetsensation-monchi.blogspot.com/2010/03/torta-od-sira-s-malinama-raspberry-lava.html

Cornflour means cornstarch. I used a 12 oz bag of raspberries and did not strain the seeds. It was really good.