I’m a Bad Blogger

August 10, 2010

I completely forgot to take pictures of our dinner tonight. (Bad, Michelle!) So this post will have to go without any pictures of our incredibly tasty meal that was healthy and full of flavor!!

Once again this recipe came from the Taste of Home Healthy Cooking Magazine (August/September 2010). I’ve tried so many recipes from these magazines and not one has failed me!! (Thanks, Mom for the subscription!!)

Black Bean Veggie Burritos


1 large sweet potato, peeled and cut into 1/2-inch cubes

1 medium onion, finely chopped

1 Tablespoon water

1 can (15 oz.) black beans, rinsed and drained

1 cup frozen corn

1 medium green pepper, chopped (I used a red pepper.)

2 Tablespoons lemon juice

3 garlic gloves, minced

1 Tablespoon chili powder

2 teaspoons dried oregano

1 teaspoon ground cumin

8 whole wheat tortillas (8 inch), warmed

2 cups (8oz.) shredded Monterey Jack cheese

1/2 cup fat-free plain yogurt

1/2 cup salsa


1. In a large microwave-safe bowl, combine the sweet potato, onion, and water. Cover and microwave on high for 4-5 inutes or until potato is almost tender. Stir in the beans, corn, green pepper, lemon juice, garlic, and seasonings.

2. Spoon a heaping 1/2 cup filling off center on each tortilla. Sprinkle with 1/4 cup cheese. Fold sides and ends over filing and roll up.

3. Place seam side down in a 13-inch x 9-inch baking dish coated with cooking spray. Cover and bake at 350* for 25-30 minutes or until heated through. Serve with yogurt and salsa.


I got my baker’s hat on this afternoon.

Chai Tea Scones that I saw on Meghann‘s blog. (Here’s the original recipe.)

Chai Tea Scones


2 1/2 c. whole wheat flour

1/2 c. turbinado sugar (I just used granulated sugar.)

2 T. baking powder

2 T. ground flax seed

1/4 tsp. salt

1/3 c. canola

1 c. almond milk

3 bags of chai tea


Preheat oven to 400 *F.

In a large bowl, stir the dry ingredients together.

Add the oil, using your hands to knead the wet ingredients into the dry. Add the milk in three parts, again kneading with your hands after each addition.

Cut open all three bags of tea, and pour the contents into the dough. Fold in with your hands until well-distributed.

Separate the dough into two parts. Put both parts onto a greased cookie sheet, patting with your hands to create a circle about 1/2″ thick with each half.

Slice each circle into 6 even wedges, leaving you with 12 scones. Separate the wedges slightly so that the edges will cook.

Oatmeal Raisin Bars from Tina

Oatmeal Raisin Bars

Makes 9 bars


  • 2 cups old-fashioned oats
  • 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup canola oil
  • 2 eggs
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 cup raisins


  1. Preheat oven to 350 degrees.
  2. Spray 8″ X 8″ baking pan with non-stick cooking spray.
  3. In a large mixing bowl, combine ingredients until smooth.
  4. Spread batter in prepared baking pan and bake for approximately 25-30 minutes until bars are cooked all the way through.
  5. Let bars cool completely in pan before cutting.


I haven’t tried either one, but you bet your bottom dollar I will tomorrow!! 🙂 See you then.

    1. There’s no way you can call yourself a bad blogger. You update so often! I enjoy reading what you’ve been making and doing. I need to start updating ours more!

    1. And as her husband, who gets to eat all this food, I would say they taste GREAT!!!

    1. I’m glad that you like the magazine and are enjoying the recipes. Craig, I think you have been getting spoiled this summer with all of Michelle’s cooking and baking!!

    1. I love baking… and these two recipes look so good! The scones especially… I have yet to make scones… delish!

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