Who doesn't need more energy? These little bites are packed with a lot of good stuff!
1 cup oatmeal
2/3 cup toasted unsweetened coconut flakes
1/2 cup peanut butter
1/2 cup ground flax
1/3 cup honey
1/4 cup unsweetened cocoa powder
1 TBS chia seeds
1 tsp vanilla
Stir all of the ingredients together. If the dough seems too dry, add a little more honey or peanut butter. Cover and chill for a half hour.
Roll into balls. Store up to a week in the refrigerator.
Makes 20 balls
Source: www.gimmesomeoven.com
Janice
I was hungry for Mexican food and decided to make enchiladas with the leftover roast beef that we had for dinner a couples days ago. I served this with brown rice, refried beans, chips and salsa. This was better than any restaurant meal! Delicious!
4 cups leftover pot roast, diced (1/2 cup per enchilada)
4 cups shredded cheddar cheese (inside of enchiladas)
1 can black beans, drained and rinsed
8 large corn or flour tortillas (I used 8" whole wheat tortillas)
2 - 15 oz cans Enchilada Sauce
1 cup shredded cheddar cheese (sprinkled on top)
Optional toppings:
avocado
sour cream
cilantro
salsa
jalapenos
Preheat oven to 350 degrees.
Brush about 1 TBS of enchilada sauce inside of each tortilla shell. Place some beans down the center of each shell, then the roast beef. Drizzle about a tablespoon of enchilada sauce over the beef. Sprinkle with cheese. Roll up tight. Repeat until you have used all of your meat, cheese and beans.
Pour about 1/2 cup of enchilada sauce in the bottom of a 9x13 baking dish. Place the enchiladas, seam side down, in the prepared baking dish.
Drizzle about a 1/2 can of enchilada sauce over the tortillas.
Cover with foil and bake for 15 minutes. Uncover and sprinkle with a little cheese. Bake for 5 more minutes or til cheese is melted.
Top with your desired topping.
This would also be good with leftover chicken.
Eileen
