Hummus

 My version of hummus

My hummus is never the same two times in a row. And I am guessing at the measurement of all of the ingredients, and sometimes I don't use all of them.  

I use everything above the line every time.  Things below the line.. I use all or sometimes.

1 equivalent can of chickpeas. I normally have pints canned or cooked frozen.

 1-4T lemon juice

1-2T olive oil

1-2Ttahini

1T garlic

1t salt (I normally use garlic salt, and I have no clue how much I use)

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1-2T flax seed

1/2-1t cumin

1/2-1t smoked paprika.

1/4c greek yogurt (if you want)

If I am using canned chickpeas then I reserve a little of the liquid back in case I need to thin it a little to blend it.  If I am using frozen then I just use water to blend it.

Blend and serve, then refrigerate.

Tortilla Chips

Found at https://www.bakedbyrachel.com/seasoned-baked-tortilla-strips/

Seasoned Baked Tortilla Strips

Crunchy homemade seasoned and baked tortilla strips. A perfect topping for salads, soups and more!

Ingredients:

• 8 small corn tortillas
• 4 tsp vegetable oil
• 1 tsp chili powder
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp ground black pepper

Directions:

1. Preheat oven to 375°F.
2. Line a baking sheet with a silicone baking mat or parchment paper.
3. Cut corn tortillas into 1/2-inch strips. Add to a large bowl, toss with vegetable oil to coat. Sprinkle with seasonings. Toss to coat tortilla strips evenly.
4. Transfer to prepared baking sheet. Bake for 5-10 minutes. Toss and return to the oven. Continue baking for an additional 5-10 minutes or until desired crispness is reached.
5. Cool completely before storing in an airtight container.

Cheesy Meatball Cups

Found on http://www.caciqueinc.com/blog/2015/01/cheesy-meatball-cups/#.V9wMC_krJpg

Cheesy Meatball Cups

Makes 16
Estimated prep time: 10 minutes
Start to Finish: 30 minutes

Ingredients

• 2 (8 ounce) cans crescent dough
• flour for dusting
• 5 ounces Cacique Queso Quesadilla Jalapeño, shredded
• 16 frozen meatballs
• 1/2 cup garlic spaghetti sauce
• 1 tablespoon fresh parsley, finely chopped

Directions

1. Preheat oven to 350° F.
2. Prepare two muffin tins with (16 molds total) with non-stick cooking spray. Full size tins.
3. Extend dough on a lightly floured surface. Pull apart dough triangles and press each inside a muffin mold. Covering the bottom of mold and pressing up the sides.
4. Sprinkle each dough cup with 1 teaspoon shredded cheese. Place a meatball on top of cheese, lightly pressing into the dough.
5. Bake for 10 minutes. Remove from oven and top with 1 teaspoon of sauce and 1 teaspoon shredded cheese. Place back in the oven and bake for 10 minutes more or until dough is golden brown and the cheese bubbles.
6. Serve with a sprinkle of fresh parsley.