Spinach Brownies

This might sound crazy, but stick with me. These savory treats are a great option to get picky kids eating their veggies.

Ingredients

• 1 (10 ounce) package spinach, rinsed and chopped

• 1 cup all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking powder

• 2 eggs

• 1 cup milk

• 1/2 cup butter, melted

• 1 onion, chopped

• 1 (8 ounce) package shredded mozzarella cheese

Directions

1. Preheat oven to 375 degrees F. Lightly grease a 9x13 inch baking dish.

2. Place spinach in a medium saucepan with enough water to cover. Bring to a boil. Lower heat to simmer and cook until spinach is limp, about 3 minutes. Remove from heat, drain, and set aside.

3. In a large bowl, mix flour, salt and baking powder. Stir in eggs, milk and butter. Mix in spinach, onion and mozzarella cheese.

4. Transfer the mixture to the prepared baking dish. Bake in the preheated oven 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool before serving.

Ethiopian Cabbage (Atakilt Wat)

Atakilt Wat, a traditional Ethiopian cabbage dish, is an easy, spiced side full of amazing flavor. It’s also a great vegan option free of dairy, egg, corn, soy, yeast, nuts, and gluten.

Ingredients

• 1/2 cup olive oil

• 4 carrots, thinly sliced

• 1 onion, thinly sliced

• 1 teaspoon sea salt

• 1/4 tsp cumin powder

• 1/2 tsp turmeric powder

• 1/4 tsp fenugreek seeds or powder

• 1/4 tsp cardamom powder

• 1/4 tsp cinnamon powder

• 1/8 tsp cloves powder

• a generous dash of black pepper

• 1 head cabbage, shredded

• 3 potatoes, peeled and cut into 1-inch cubes

Directions

1. Heat the olive oil in a skillet over medium heat.

2. Cook the carrots and onion in the hot oil about 5 minutes.

3. Stir in the spices and cabbage and cook another 15 to 20 minutes.

4. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

Tuna Macaroni Salad

Great for summer nights when you just want to relax, this recipe is quick and easy!

Ingredients

• 3 cups uncooked macaroni

• 1/3 cup Italian-style salad dressing

• 1/2 cup sour cream

• 1 cup mayonnaise

• 1 onion, chopped

• 2 stalks celery, chopped

• 1/2 teaspoon garlic powder

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1 (5 ounce) can tuna, drained

Directions

1. Cook macaroni in a large pot of boiling salted water until done. Drain.

2. Marinate macaroni in Italian dressing for 2 to 3 hours or overnight.

3. Mix sour cream, mayonnaise, onion, celery, garlic powder, tuna, and salt and pepper into macaroni. Chill before serving.

Instant Pot Fiesta Chicken

Instant Pot Fiesta Chicken is one of the easiest recipes to make! It's simply dump, done, and eat. No need for extra prep or steps! And, in less than half an hour, you can have a hearty and delicious meal that is perfect served over rice, eaten in tortillas, or even as a nacho topping!

Ingredients

• 2 chicken breast frozen or raw

• 1 1.1-ounce packet Fiesta Ranch dip mix

• 1 15.25-ounce can black beans, drained and rinsed

• 1 10-ounce can diced tomatoes with green chilies, undrained

• 1 4-ounce can diced green chilies, undrained

• 1 can corn not drained

• 8 ounces cream cheese

Instructions

1. Add all ingredients to the Instant Pot.

2. Close Instant Pot and set to sealing position. Select manual high pressure (the manual button or the pressure cook button on the newer models) and set timer for 25 minutes. When Timer is up, allow for a natural pressure release.

3. Pull chicken out and shred. Return chicken to pot and stir.

4. Serve over rice, if you choose, and enjoy!

Buttermilk Cornbread

I’m usually not a fan of cornbread. More often than not, to me cornbread has the appeal of a dry sponge. However, this recipe has become one of the few cornbread recipes I like. I have two requirements for cornbread. It needs to be sweet and moist.

Ingredients

• 1/2 cup butter

• 2/3 cup white sugar

• 2 eggs

• 1 cup buttermilk

• 1/2 teaspoon baking soda

• 1 cup cornmeal

• 1 cup all-purpose flour

• 1/2 teaspoon salt

Directions

1. Preheat oven to 375 degrees F. Grease an 8 inch square pan.

2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

English Tea Cucumber Sandwiches

A refreshing and delicious sandwich. Depending on the way you cut the bread, these can be made as appetizers or a simple lunch time sandwich.

Ingredients

• 1 cucumber, peeled and thinly sliced
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion salt
• 1 dash Worcestershire sauce
• 1 (1 pound) loaf sliced bread, crusts removed
• 1 pinch lemon pepper (optional)

Directions

1. Place cucumber slices between 2 paper towels set in a colander. Allow liquid to drain, about 10 minutes.
2. Mix cream cheese, mayonnaise, garlic powder, onion salt, and Worcestershire sauce in a bowl until smooth.
3. Spread cream cheese mixture evenly on one side of each bread slice.
4. Divide cucumber slices over half of the bread slices; sprinkle lemon pepper on cucumber.
5. Stack the other half of the bread slices with spread sides down over the cucumber slices to make sandwiches.