Re-Fried Beans

We love these! I don't like the canned beans anymore after eating these.

1 lb. pinto beans
6 cups water
1 tsp. salt
1 onion, chopped
6 garlic cloves, minced (or the kind from the jar, about 6 heaping tsp.)
3 tbs. olive oil
1 small can green chilis, chopped
1 tsp. cumin

Cook on high in the slow cooker for about 9 hours.
Don't drain the beans when done! The beans continue to soak up water and will be too dry if you drain them. If there is really a lot of excess water, just drain a little. Mash the beans to the consistency you like. They last for quite a while in the fridge.

French Fried Yams

Ok, so some of you may think this is weird, but they are SO good! I am not just saying this because I am pregnant ~ we eat these all the time. They are so easy and the kids like them better than regular fries. They are so good for you, too!

Cut up 1 or 2 yams into french fry strips. Place in a bowl and mix with a couple tablespoons olive oil, kosher salt and fresh pepper. Place in single layer on cookie sheet. Bake at 450 for 10 minutes, then flip all the fries and cook for 10 more minutes.
They are good with or without ketchup.

Homemade Mac n' Cheese

A favorite my mom made growing up. I just use low-fat for the sour cream and cottage cheese.

7oz. dry elbow mac
2 cups cottage cheese
1 cup sour cream
1 slightly beaten egg
80z. (2 cups) shredded cheddar (sharp is really good in this)
Paprika

Cook macaroni and rinse with cold water ~ drain well.
Combine rest of ingredients except cheddar and mix well. Fold in cheddar and mac. Pour in greased 8x8 pan. Sprinkle with paprika and a little cheese.
Bake at 325 for 45 minutes, uncovered.