Apple Crisp

Place in a shallow 6 x 10 inch baking dish 4 cups of sliced apples.
Sprinkle 1/4 cup of water over the apples.

Work together until crumbly:
3/4 cup flour
1/2 teaspoon salt
1 cup sugar
1/3 cup butter
1 teaspoon cinnamon

Spread crumb mixture over apples.

Bake uncovered about 40 minutes in moderate oven, 350 degrees F. Serve warm with whipped cream or ice cream. Serves about 6.

Whole Wheat Pancakes

2 cups whole wheat flour

2 teaspoons baking powder

1 teaspoon salt

2 eggs, well beaten

2 cups milk

2 tablespoons vegetable oil

1 tablespoon Honey

Stir together dry ingredients. Add eggs, milk, oil and honey. Stir until dry ingredients are moistened (batter may be lumpy). Cook on preheated griddle until bubbles form and edges start to dry. Flip and cook until lightly browned. They are really good served with sliced strawberries and bananas, drizzled with honey.

Makes around 16 pancakes

Store extra batter in the fridge and use the next day.

Pot Stickers

Serves 4 Prep Time: 25 minutes Total Time: 40 minutes

Ingredients

1/2 cup finely chopped Napa or Savoy cabbage
Coarse salt
6 ounces ground pork, not all lean
3 scallions, finely chopped
1 tablespoon finely chopped, peeled fresh ginger
1 teaspoon soy sauce
1 teaspoon toasted sesame oil

Wontons

24 rectangular (3 1/2-by-3-inch) or square wonton wrappers
1 recipe Wonton Filling
2 tablespoons vegetable oil
2 scallions, finely chopped (optional)
1/3 cup reduced-sodium soy sauce, for serving

1. In a medium bowl, toss cabbage with 1/2 teaspoon salt. Let stand 10 minutes. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid. Return cabbage to bowl; add pork, scallions, ginger, soy sauce, and sesame oil. Mix well with a fork. Refrigerate leftover filling up to 2 days.

Wontons

1. Work with one wrapper at a time, and keep the rest covered with a damp towel. Spoon one rounded teaspoon of filling in center. With dampened fingers, wet the four edges. To make a triangle, fold wrapper in half over filling, making sure the ends meet and filling is centered; press edges down firmly to seal.

2. Moisten one tip on long side of triangle. Then bring together both tips on long side, overlapping them slightly; press tips together to seal.

3. Fold remaining top corner back. Transfer to an oiled plate; cover with a damp towel to keep moist. Repeat with remaining wrappers and filling.

4. In a 12-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high heat. Add half the wontons and cook, turning once, until lightly browned, about 1 minute per side. Carefully add 1/2 cup water (oil may sputter), cover, and steam until translucent and just cooked through, 2 to 3 minutes. Repeat with remaining tablespoon oil and wontons. Sprinkle pot stickers with scallions, if using, and serve with soy sauce.

Chicken Stir Fry Wraps

Serves 4 Prep time: 45 minutes Total time: 45 minutes

ingredients

1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
Coarse salt and ground pepper
2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, ribs and seeds removed, thinly sliced
3 cloves garlic, minced
1 1/2 teaspoons grated peeled fresh ginger
1/4 to 1/2 teaspoon red-pepper flakes
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
12 to 16 Boston lettuce leaves, (about 2 heads)

1. Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.

2. Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).

3. Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.

4. Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.

Orange Beef Stir Fry

Serves 4 Prep Time: 25 minutes Total Time: 25 minutes

ingredients

1 cup long-grain white rice
1/4 cup freshly squeezed orange juice, (from 1 orange)
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon light-brown sugar
1 pound top or bottom round steak, cut into strips, 2 inches long and 1/4 inch thick
1 tablespoon cornstarch
Coarse salt and ground pepper
1 bunch (1 pound) broccoli, florets broken into small pieces (reserve stalks for another use)
2 tablespoons vegetable oil
1 red bell pepper, (ribs and seeds removed), cut into strips, 2 inches long and 1/4 inch wide

1. Cook rice according to package instructions; set aside. Meanwhile, in a small bowl or liquid-measuring cup, combine orange juice, vinegar, soy sauce, and sugar; set aside. In a medium bowl, toss beef with cornstarch; season with salt and pepper. Set aside.

2. In a large skillet, combine broccoli with 1 cup water; season with salt and pepper. Bring to a boil over medium-high; cook, partially covered, until broccoli is bright green and crisp-tender, 4 to 6 minutes. Transfer to a plate. Discard any water in skillet; wipe with paper towel.

3. In same skillet, heat 1 tablespoon oil over high. When pan is very hot, add half the beef; cook until browned, 2 to 4 minutes. Using slotted spoon, transfer beef to plate with broccoli. Repeat with remaining oil and remaining beef, but leave beef in skillet.

4. Return reserved beef and broccoli to skillet; add orange-juice mixture and bell pepper. Continue cooking over high heat until sauce thickens, 2 to 4 minutes. Serve over rice.

Cream-Filled Chocolate Cupcakes

Makes 12 Prep time: 30 minutes Total time: 1 hour 45 minutes
ingredients

For the Cupcakes:
16 tablespoons (2 sticks) unsalted butter, room temperature plus more for muffin tins
¾ cup unsweetened cocoa powder, plus more for muffin tins
2 cups all-purpose flour (spooned and leveled)
½ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
2 cups sugar
3 large eggs, room temperature
1 cup sour cream, room temperature

For the Filling
1 ½ cups marshmallow crème (7.5-ounce jar)
8 tablespoons (1 stick) unsalted butter, room temperature

1. Preheat oven to 350 degrees. Butter two 6-cup (each with a 1-cup capacity) jumbo muffin tins: dust with cocoa powder to coat, tapping out excess. In a medium bowl, whisk together cocoa, flour, baking powder, soda, and salt.
2. Using an electric mixer, beat butter and sugar until light. Add eggs one at a time, beating well after each addition. On low speed, add half the flour mixture, followed by sour cream, ending with remaining flour mixture; mix just until incorporated (do not overmix).
3. Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes, rotating tins halfway through baking. Cool in tins, 5 minutes; remove cupcakes and cool, right side up, on a wire rack.
4. Meanwhile, prepare filling: In a medium bowl, whisk marshmallow crème and butter until smooth. Chill until slightly firm, 15 to 30 minutes. Transfer mixture to a heavy-duty resealable plastic bag, and seal; cut off one corner of the bag to make a 1/8-inch opening.
5. Using a small melon baller, scoop out center of each cupcake from the bottom, and reserve (you will use this to plug cupcake after filling). Hallow out each cupcake a bit more, discarding crumbs. Insert tip of plastic bag into each cavity, and squeeze to fill; replace plugs. Using remaining filling in plastic bag, decorate top of cupcakes.

Asian Noodle Salad

Serves 2 Prep time: 15 minutes Total time: 15 minutes

ingredients

8 ounces green beans, trimmed and cut into 2 inch pieces
6 ounces soba noodles
6 ounces tofu, cut into 1/2 inch cubes
3 TB fresh lime juice
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
2 scallions, minced

1. In a large pot of boiling salted water, cook 8 ounces trimmed green beans, cut into 2-inch pieces, until crisp-tender, about 4 minutes. Use a slotted spoon to transfer to a colander. In same pot, cook 6 ounces soba noodles according to package instructions; drain well (do not rinse).

2. Meanwhile, cut 6 ounces firm silken tofu into 1/2 inch cubes; drain on paper towels. Place in a bowl. In another bowl, whisk together 3 tablespoons fresh lime juice, 2 tablespoons soy sauce, and 2 teaspoons toasted sesame oil. Pour half the dressing over tofu; toss gently to coat.

3. In a large bowl, toss remaining dressing with noodles, green beans, and 2 minced scallions. Sprinkle tofu on top. Let cool.

Menu Plan

Friday 25th ~ Elbows tossed with Prosciutto, Olives and Marinara

Saturday 26th ~ Picnic at the park
Sunday 27th ~ Spaghetti with Olives and Tomatoes

Monday 28th ~ Pasta with Broccoli, Ham and Cheese
Tuesday 29th ~ Penne Primavera
Wednesday 30th ~ Linguine Puttanesca

Thursday 1st ~ Rotini with Creamy Bacon and Peas

Friday 2nd ~ Linguine Salsa Rosa (Pink Sauce)

Saturday 3rd ~ Linguine Carbonara

Elbows tossed with Prosciutto, Olives and Marinara

Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:
16 ounces Dreamfields™ Elbows
4 ounces Prosciutto ham
8 ounces Kalamata Olives, drained
1/2 cup red onion, chopped
1/4 cup fresh chopped parsley
2 tablespoons olive oil
1 jar (26 ounces) Marinara Sauce
1/4 cup fresh grated Parmesan cheese

Directions:

In a large skillet over medium heat sauté onion, parsley and Prosciutto in olive oil.
Stirring frequently, stir in marinara sauce and olives; simmer for 20 minutes.
Meanwhile, cook pasta according to package directions; drain well.
Toss pasta with sauce and top with Parmesan cheese.

Recipe Nutrient Analysis: (8 servings)

Nutrient Single Serving
Calories (kcal) 364
Protein (g) 14
Carbohydrates (g) 18
Fat (g) 15
Saturated Fat (g) 2
Cholesterol (mg) 2
Sodium (mg) 921
Total Dietary Fiber (g) 7

Linguine Carbonara

Ingredients:

16 ounces Dreamfields™ linguine (or spaghetti)
1 tablespoon extra-virgin olive oil
6 strips good quality bacon, diced
4 large eggs, at room temperature
2 teaspoons fresh Basil leaves, chopped
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground pepper, to taste

Directions:
Cook the linguine according to directions.
In a small skillet heat the olive oil and cook the bacon until crisp.
In a large metal bowl beat the eggs. Beat in the Basil and cheese.
When the pasta is done, drain and add immediately to the egg mixture.
Add the bacon-olive oil and toss well until the sauce thickens.
Season to taste with the salt and pepper.
Serve immediately in warm bowls.

Nutritionals per serving:

Nutrient Single Serving
Calories 509
Protein (g) 28
Digestible Carbohydrates (g) 14
Fat (g) 21
Saturated Fat (g) 7
Cholesterol (mg) 181
Sodium (mg) 464
Dietary Fiber (g) 6

Spaghetti with Olives and Tomatoes

Serves 6
Prep Time: 10 minutes
Cook Time: 15 minutes

By Chef Antonio Cecconi

When fresh tomatoes are abundant in the summer and fall, I will use them. Because this is a primary sauce, I use canned tomatoes when fresh are no longer available. You may omit the red pepper for milder flavor or substitute Kalamata olives for the capers and black olives. – Chef AntonioThis sauce may be refrigerated up to 48 hours or put in the freezer up to 2 months.

Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon red onion, chopped
1/4 teaspoon hot pepper flakes
1/4 cup white wine or chicken broth
1 can (28-ounces) whole peeled tomatoes
1/2 cup sliced black olives
2 tablespoons capers, drained
1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
16 ounces Dreamfields™ Spaghetti
1/4 cup Parmesan cheese

Directions:

1. Heat oil in a large skillet over medium heat. Cook garlic, onion and pepper flakes 5 minutes or until sizzling hot. Add wine or chicken broth and cook until liquid has evaporated, about 3 minutes.
2. Drain tomatoes and break up. Add into skillet along with olives and cook 5 minutes. Add oregano and basil, cook on medium for 10 minutes, stirring frequently.
3. Prepare pasta according to package directions; drain well. Toss pasta with sauce and Parmesan cheese. Serve immediately.

Recipe Nutrient Analysis: (6 servings)
Nutrient Single Serving
Calories (kcal) 342
Protein (g) 13
Carbohydrates (g) 21
Fat (g) 7
Saturated Fat (g) 1
Cholesterol (mg) 3
Sodium (mg) 413
Total Dietary Fiber (g) 8

Pasta with Broccoli, Ham and Cheese

A recipe that always comes out when there is leftover ham in the refrigerator, this colorful and very healthy dish tastes great. Use just deli ham from the grocery store or dress it up with some fancy cured ham such as real Italian Prosciutto.

Ingredients:
16 ounces Dreamfields™ Penne Rigate
1 head fresh broccoli ( or 1 10-ounce package frozen broccoli)
2 tablespoons olive oil
6 ounces ham, cut into small strips
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste

Directions:
1. Cook the pasta according to package directions.
2. Wash and trim the broccoli florets away from the stems. Cook the fresh (or frozen) broccoli in a small amount of water in the microwave for 3 to 4 minutes, or until “crisp-tender.” Drain and season with salt and pepper.
3. Heat the oil in a small skillet and add the ham and broccoli florets. Cook for 1 minute, stirring. 4. Toss the ham-broccoli mixture into the hot pasta with the cheese.
5. Taste and correct the seasonings. Serve immediately.

Nutritionals per serving: (8 servings)
CALORIES: 288
PROTEIN: 16 g
DIGESTIBLE CARBOHYDRATES: 15 g
FAT: 7 g
CHOLESTEROL: 6 mg
SODIUM: 124 mg
FIBER: 7 g

Penne Primavera

By Chef Antonio Cecconi
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:
8 ounces Dreamfields™ Penne Rigate
1 tablespoon extra virgin olive oil
1/4 cup red onion, chopped
1/2 cup broccoli florets, chopped
1/2 cup carrot, chopped
1/2 yellow bell pepper, chopped
2 tablespoons fresh basil, chopped
1 package (10 ounces) fresh spinach, coarsely chopped
1/2 teaspoon garlic salt
1/8 teaspoon red pepper flakes
1 1/2 cups marinara sauce
1/4 cup grated Parmesan cheese

Directions:
1. Heat olive oil in a large skillet over medium high heat and sauté onion, broccoli, carrots, bell pepper and basil until soft, about 5 minutes.
2. Add spinach, garlic salt, hot pepper flakes and marinara sauce; reduce heat to medium and simmer for 15 minutes.
3. Prepare pasta according to package directions; drain well.
Toss pasta with sauce mixture and sprinkle with Parmesan cheese.

Recipe Nutrient Analysis: (6 servings)
Nutrient Single Serving
Calories (kcal) 226
Protein (g) 10
Carbohydrates (g) 15
Fat (g) 7
Saturated Fat (g) 2
Cholesterol (mg) 2
Sodium (mg) 505
Total Dietary Fiber (g)* 6

Comments: This can be a satisfying vegetarian meal in itself. You can add cubed chicken or shrimp for a complete meal. Substitute in-season vegetables, dial up or minimize the heat by controlling the amount of red pepper flakes.

Rotini with Creamy Bacon and Peas

Ingredients:
16 ounces Dreamfields™ Rotini
4 ounces bacon strips, cooked and chopped
1/2 cup chopped onion
1 garlic clove, minced
1 ounce dehydrated sun-dried tomatoes
2 cups half & half
1 1/2 cups frozen peas, thawed
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black ground pepper

Directions:
1. Cook bacon until crisp. Remove from pan and reserve about 1 tablespoon of bacon grease.
2. Add garlic and onion and cook until soft, about 3 minutes.
3. Hydrate tomatoes according to directions and set aside.
4. Add half and half and bring to a boil. Reduce heat and simmer for 10 minutes or until it starts to thicken.
5. Add sun-dried tomatoes and cook for 5 more minutes.
6. Add peas, salt and pepper and stir in bacon. Combine sauce with hot pasta and Parmesan cheese and toss until blended.

Nutritionals per serving - 6 servings:
CALORIES: 517
PROTEIN: 25 g
CARBOHYDRATES: 26 g
FAT: 19 g
SATURATED FAT: 10 g
CHOLESTEROL: 57 mg
SODIUM: 908 mg
DIETARY FIBER: 9 g

Linguine Salsa Rosa (Pink Sauce)

Serves 8

By Chef Antonio Cecconi

Ingredients:
16 ounces Dreamfields™ linguine

1/4 cup olive oil

1/2 cup chopped onion

2 tablespoons fresh parsley, chopped or 1 teaspoon dried

2 cloves garlic, minced

8 ounces ham, diced into 1/2 inch pieces

8 ounces mushrooms, sliced

1/2 cup red wine

1 jar (26 ounces) marinara sauce

1/4 cup half & half

1/2 cup Romano cheese

Directions:
1. Heat oil in Dutch oven over medium heat.
2. Cook onion, parsley and garlic for 5 minutes or until soft. Add ham and mushrooms, and pour in wine; cook 10 minutes, stirring frequently until wine has evaporated.
3. Stir in marinara sauce and cook for 10 minutes.
4. Add half & half; stir until smooth and simmer 10 minutes.
5. Meanwhile, cook pasta according to package directions. Toss with sauce and Romano cheese, serve.

Nutritionals per serving:

CALORIES: 396

PROTEIN: 19 g

CARBOHYDRATES: 19 g

FAT: 15 g

SATURATED FAT: 3 g

CHOLESTEROL: 10 mg

SODIUM: 910 mg

DIETARY FIBER: 7 g

Nonalcoholic Substitutions

For soups and pan sauces use extra broth and add red or white wine vinegar or lemon juice right before serving using the following ratios:

To replace 1/2 cup wine use:
1/2 cup broth + 1 teaspoon wine vinegar
1/2 cup broth + 1 teaspoon lemon juice

or

Red Wine: add water, white grape juice, apple juice, or broth, if necessary, to get the specified amount of liquid called for in the recipe or Grape juice; vegetable stock; cranberry juice; tomato juice; or concord grape jelly.

White Wine: White grape juice; apple cider; apple juice; vegetable stock; or water.

General Marinade Substitutes:
Substitute for 1 cup of alcohol with:
1 cup of citrus juice, lemonade, pineapple or orange juice.
1/2 cup of fresh lemon juice or orange juice.
1 cup of tomato juice diluted by 1/4 with water or vinegar.
1/2 cup of light soy sauce and 1/2 cup of citrus juice.
1/2 cup of light soy sauce and 2 tablespoons of peanut oil.
1 cup of teriyaki sauce 1/3 cup of balsamic vinegar

Linguine Puttanesca

Serves 6

Fragrant red ripe Italian plum tomatoes give this sauce its wonderful flavor. The red peppers balance the tart and sweet tomatoes with a little heat.

Ingredients:

16 ounces Dreamfields Linguine (one box)

1/4 cup extra-virgin olive oil

3 large cloves garlic

1/2 cup chopped yellow onion

1/2 to 1 teaspoon crushed red chili peppers

1/2 teaspoon salt, or to taste

28-ounce can Italian plum tomatoes, diced

2/3 cup kalamata olives, halved

1 cup freshly grated Parmesan cheese

Directions:

1. Cook the pasta according to package directions.
2. Meanwhile, heat the oil in a large skillet. Add the garlic and onion and cook, stirring, for about three minutes.
3. Stir in the red pepper and salt.
4. Add the tomatoes and cook over high heat for 5 minutes, stirring often.
5. Stir in the olives and cook 5 minutes more. Taste and correct the seasonings.
6. Drain the cooked pasta well. Toss into the sauce.
7. Sprinkle with cheese to serve.

Nutritionals per serving:

DIGESTIBLE CARBOHYDRATES: 14 g

CALORIES: 491

CALORIES FROM FAT: 277

TOTAL FAT: 19 g

PROTEIN: 17 g

CHOLESTEROL: 17 mg

SODIUM: 824 mg

BBQ Spareribs Recipe

INGREDIENTS:
2-1/2 to 3 pounds pork spareribs, cut into serving pieces
1 medium sweet onion, finely chopped
1 cup catsup
1 (6 ounces) can tomato paste
1/4 cup vinegar
3 Tbsp packed brown sugar
2 Tbsp lemon juice
1 Tbsp Worcestershire sauce
1 tsp salt
2 tsp dry mustard
1/4 tsp pepper

Place spareribs in a crockpot.
Whisk together sweet onion, catsup, tomato paste, vinegar, brown sugar, lemon juice, Worcestershire sauce, salt, dry mustard, and pepper until smooth.

Pour the barbecue sauce even over the spareribs and cover. Cook 6-8 hours or until done.

Country-Cured Ham Recipe

INGREDIENTS:
1 country ham
Water
Cloves
Brown sugar
Bread crumbs

PREPARATION:
A day or two before you plan to serve the ham, place in a very large oval kettle, sawing off hock, if necessary, to fit ham in.

If ham is very salty, salt crystals will be visible. Cover with cool water and let stand 24 hours at room temperature, changing the water 3 to 4 times. If ham is not salty, change soaking water 1 to 2 times. Next day, scrub ham well under running tepid water to remove any mold and pepper. Wash well again in tepid water. Place ham on a rack in the same large kettle, add cool water to cover, cover, and bring to a boil over high heat. Skim froth from surface, re-cover, adjust heat so water stays at a slow simmer and cook 25 to 30 minutes per pound or until fork tender and bone feels loose; cool ham in cooking liquid. Preheat oven to 350 degrees F. Lift ham from liquid, peel off rind, and trim fat to 1/2-inch. Score in a crisscross pattern and stud with cloves. Pat on a thick glaze (brown sugar and bread crumbs is the traditional glaze for Smithfield and Virginia ham). Place ham glaze side up on a rack in a shallow roasting pan and bake, uncovered, 45 minutes or until glaze is nicely browned. Transfer ham to serving platter and let cool at least 20 minutes before serving. In the South, these hams are served at room temperature (or chilled), but almost never hot. When carving, slice paper thin.

PORK SHOULDER STEAKS IN PAPRIKA SAUCE

2 lbs. pork shoulder steaks
1/2 c. all-purpose flour
2 tsp. salt
1 tsp. paprika
2 tbsp. butter
1/2 lb. sliced fresh mushrooms
1 c. beef broth or water
1 (16 oz.) can whole or wedged tomatoes with juice
1 c. sour cream

1. Coat pork with a mixture of 1/4 cup of flour, salt and paprika.
2. Heat butter in skillet. Brown meat on both sides. Remove to heavy casserole with cover as they are done.
3. Add mushrooms to pan. Cook until browned over medium heat. Pour over meat in casserole.
4. Add broth to skillet and scrap up brownings. Pour over meat.
5. Pour tomatoes over pork. Cover.
6. Bake at 300 degrees for 1 hour. check for tenderness. Return to oven for another 1/2 hour, if necessary.
7. Drain juices from meat. Mix 1/2 cup juices with remaining 1/4 cup flour. Stir until smooth. Mix with remaining juices, heat to boiling. Cook until thickened.
8. Add sour cream. Pour over meat. Serve immediately

Ham Hock and Beans

Recipe Summary:
Prep Time: 5 minutes
Cook Time: 2 hours 15 minutes
Yield: 8 to 10 servings

2 tablespoons vegetable oil
8 medium smoked ham hocks, about 4 ounces each
2 cups chopped onions
1 pound dried navy white beans
Freshly ground black pepper
2 bay leaves
10 cups water
Salt

In a medium Dutch oven with a lid, over medium heat, add the oil. When the oil is hot, sear the ham hocks in batches, until brown, about 4 to 6 minutes. Remove the ham hock and set aside. Add the onions. Season with pepper. Saute for 2 minutes. Stir in the beans and bay leaves. Season with pepper. Saute for 1 minute. Add the reserved ham hocks and water. Bring to a boil and reduce the heat to medium low and simmer for 2 hours, or until the meat falls of the bone and the beans are creamy. Remove the bay leaves and season with salt and pepper.

Oven Pot Roast

1 Roast
1 can beef broth
1 can cream of mushroom soup
1 packet of Onion soup mix

Place the roast in Oven Safe bowl or crock pot and cover generously with salt and pepper (not too much or the gravy will be too salty). Mix the beef broth, cream of mushroom soup and onion soup mix. Pour over the crock pot and cook all day on low heat if using crock pot. If using Oven: Cover and place in 325 degree oven. Bake for 3-3 1/2 hours. Last hour, add peeled and cut potatoes and carrots as desired. Can use beef broth to make a gravy. If it is too runny mix it with a little bit of flour.

Orzo Salad with Marinated Mushrooms and Edamame

Ingredients
1 tablespoon brown sugar
1 tablespoon fresh thyme leaves
2 1/2 tablespoons olive oil
1 tablespoon dry sherry
1 1/2 teaspoons salt
1 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 bay leaf
7 cups quartered mushrooms (about 1 pound)
2 cups frozen blanched shelled edamame (green soybeans), thawed
1 cup chopped red bell pepper
2 cups cooked orzo (about 1 cup uncooked rice-shaped pasta)

Preparation
Combine the first 10 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Stir in mushrooms, edamame, and bell pepper; cook 1 minute. Place mushroom mixture in a large bowl; cool to room temperature. Discard bay leaf. Add pasta, and toss to combine. Cover and refrigerate overnight.

Yield
8 servings (serving size: about 3/4 cup)

Nutritional Information
CALORIES 201(29% from fat); FAT 6.5g (sat 0.7g,mono 3.7g,poly 1.9g); PROTEIN 8.9g; CHOLESTEROL 0.0mg; CALCIUM 37mg; SODIUM 456mg; FIBER 3.6g; IRON 2.5mg; CARBOHYDRATE 27.7g

Marinated Beet Salad

Ingredients
28 ounces canned beets
1 large red onion
1 head red leaf lettuce
1 cup golden raisin
2 tablespoons olive oil
3 tablespoons red wine vinegar
salt & pepper

Directions
1. Drain beets and chop into bite sized pieces.
2. Chop onion.
3. In a large bowl mix all ingredients except lettuce.
4. Refrigerate 20 minutes.
5. Wash lettuce and let it dry thoroughly.
6. On a large serving platter arrange lettuce in an attractive manner.
7. Spoon beet salad over lettuce.
8. Cover with cling wrap and refrigerate until ready to serve.

Hash Brown Casserole (like Cracker Barrel's®)

Prep. Time: 0:45 Serves: 8

10.25 oz. can condensed cream of chicken soup
8 oz. Colby cheese - grated
1/2 cup melted butter OR margarine
1 sm. onion - minced
1 tsp. salt
1/2 tsp. black pepper
2 lb. bag frozen shredded hash browns

-Spray a 13" X 9" X 2" baking pan with non-stick cooking spray; set aside.
-In a bowl, combine soup, cheese, butter, onion, salt, and pepper.
-Gently fold the potatoes into the mixture and pour into prepared pan.
-Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.

Peanut Butter Surprise Cookies

(From Everyday Baking)

Makes 36 cookies Prep time: 20 minutes Total time: 50 minutes plus cooling time

Ingredients

1/2 cup creamy peanut butter
4 tablespoons unsalted butter, room temperature
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup granulated sugar, for rolling dough
36 mini peanut butter cups, chilled and unwrapped

These cookies will have a moist, brownie like texture the day you make them and get crispier the following day. You can also make them with other favorite chocolate candies. Store the cookies in an airtight container for up to two weeks. Adding marshmallows to the container will prevent the cookies from drying out.

1. Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.

2. In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches.

3. Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet.

4. Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.

Chicken Pot Pie

For the filling:
Chop vegetables. Like carrots, celery, potatoes and broccoli. Boil vegetables in water until soft. If you like peas, add them after the other vegetables are mostly cooked through.
Cook chicken and cube.
2 cans cream of chicken (or any cream of soup)
1/2 cup milk
1/8 tsp crushed thyme
1/8 tsp pepper
Mix all together.

For the crust:
2 cups flour
1 tsp onion salt
3/4 cup shortening
1/2 plus cup cold water

Cut shortening into flour and salt mixture. The secret to great pot pie crust is the onion salt! Add water slowly. Work dough into a ball. Divide dough in half. Roll out the dough and fit into pie plate. Trim edge. Roll out top crust. Add filling. Cover with top crust; trim and flute edges. Cut slits in top. Bake at 400 degrees for 25 minutes.

Alisa's Favorite Chocolate Cake

(From Studio5)

Ingredients:
1 can (15 oz.) whole beets, drained (save juice)
1 ¼ cups granulated sugar
1 cup vegetable oil
½ cup juice from beets
3 eggs
1 teaspoon vanilla
¼ teaspoon salt
1 ½ teaspoon baking soda
1 ¾ cups all-purpose flour
3 squares (1 oz. each) unsweetened chocolate, melted

Method:
1. Sift together salt, baking soda, and flour. Set aside.

2. Place beets in blender jar and puree.

3. Add sugar, oil, and beet juice to beets and blend.

4. Add eggs and vanilla. Blend well.

5. Pour the beet mixture into a mixing bowl and add the dry ingredients. Mix well on medium speed for approximately one minute.

6. Stir in melted chocolate.

7. Pour batter into two greased and floured 8- or 9-inch round cake pans.

8. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted comes out clean. Let cool. 9. Frost with your favorite chocolate frosting and decorate top with chocolate curls or chocolate roses as desired.

Tip: Sprinkle mini chocolate chips on the frosting between each layer for extra texture.

To make chocolate curls: Melt semi-sweet chocolate chips or semi-sweet baking squares in the microwave. Invert a baking sheet and spread the chocolate in a thin layer over the sheet. Let set in refrigerator until chocolate is set but not hard. Take a spatula and scrape the chocolate from the pan to create a curl. The curls will be as wide as the spatula used. If the chocolate breaks let it soften at room temperature. If it is too soft, return to the refrigerator for a few more minutes. When you have the right consistency you will be able to create beautiful chocolate curls. Place a pile of curls on the cake and lightly dust with powdered sugar.

Baked Pears with Vanilla Yogurt Sauce

(From Studio5)
Ingredients:
3 containers (6 oz ea) low-fat vanilla yogurt
2 medium pears (Bartlett or D'Anjou pears)
1/2 cup apple juice
1 cup water
1 tablespoon honey
1/2 cup low-fat granola

Method:
Preheat oven to 375 degrees F.
Line a colander with paper towels and place over bowl to catch drips. Pour yogurt into colander and allow to drain about 30 minutes.
Cut pears in half lengthwise and remove core with a melon baller or small spoon. Place pears, cut side down, in a shallow baking dish just large enough to hold them.
Pour apple juice and water over pears; drizzle with honey. Cover pan loosely with foil and bake about 35 minutes or until tender.
While pears are baking, place granola in a shallow baking pan or pie plate and toast in oven 10 minutes; set aside.
When pears are done, pour baking liquid into a small saucepan and reduce over medium heat until about 1/4 cup of syrup remains; set aside to cool.
Divide yogurt among 4 shallow bowls. Place warm pear half, cut side up, over yogurt. Top with toasted granola and drizzle with syrup. Garnish with a mint leaf, if desired.

Notes: Delightfully delicious and nutritious recipe from 3-A-Day of Dairy for strong bones and healthy bodies! For more bone healthy recipes see http://www.3aday.org/
Serves 4
For nutrition analysis go to http://www.utahdairycouncil.com/

Molten Chocolate Cakes

Ingredients:
2 Tb. plus ¾ c. (1 ½ sticks) butter, divided
8 oz. Chocolate baking bar (I like the Nestle Chocolatier 62% Cacao Bittersweet bar) broken into pieces
3 large eggs
3 large egg yolks
¼ c. plus 1 Tb. granulated sugar
1 tsp. vanilla extract
1 Tb. flour
Powdered sugar

Method:
Preheat oven to 425. Generously butter six 6-oz. custard cups or ramekins with 2 Tb. butter. Melt ¾ c. butter and chocolate bar over low heat in a heavy duty saucepan or double boiler until chocolate is melted and mixture is smooth. Remove from heat. Beat eggs, egg yolks, sugar and vanilla in large mixing bowl until thick and pale yellow, about 8 minutes. Fold 1/3 of chocolate mixture into egg mixture. Fold in remaining chocolate mixture and flour until well blended. Divide batter evenly into prepared dishes, place on baking sheet. (Can make ahead at this point and cover and store in fridge for several hours before baking if desired.) Bake 12 to 13 minutes or until sides are set and 1 inch centers move slightly when shaken. Remove from oven onto wire rack. Run a thin knife around top edge to loosen slightly, invert onto serving plates. Lift ramekin off of cakes. Sprinkle with powdered sugar, or decorate with sugared berries and serve immediately.

Balsamic Chicken

(From Studio5)

Ingredients:
2-3/4 cup olive oil
1 cup balsamic vinegar
salt and pepper to taste
1 tsp red pepper flakes
1 cup fresh basil, minced or 1-2 Tbl dried Italian seasoning
1 lb boneless, skinless chicken breast, cut into 1-inch strips
1 pint cherry or grape tomatoes
12 oz cooked pasta of choice
Shredded Parmesan cheese

Method:
1. Combine first 7 ingredients on large baking dish. Stir to coat chicken breast.

2. Place baking dish in oven on high broil. Broil aprox 7-10 minutes or until chicken is cooked through.

3. Toss chicken over cooked pasta; use a rubber scraper and get all the seasonings off baking dish. Sprinkle with Parmesan cheese.

Serves 4.

Crepes

(From Studio5)

Ingredients:
1 ½ cups flour

1 pkg Instant Pudding Mix
1 Tablespoon sugar

1 container raspberries (or desired fruit)
½ teaspoon baking powder

½ cup powdered sugar (if desired)
½ teaspoon salt
2 cups milk
2 OAKDELL eggs
2 Tablespoons melted butter
½ teaspoon vanilla
½ teaspoon lemon peel

Method:
1. In a medium mixing bowl, make instant pudding according to instructions on package. Cover, and refrigerate.

2. Mix flour, sugar, baking powder and salt. Stir in remaining ingredients. Beat with hand beater until smooth.

3. Spray pan first with non stick cooking spray. Heat both pans on medium heat.

4. Pour ¼ cup 0f batter onto skillet; immediately rotate skillet until thin film of crepe is formed. Cook until light brown, then turn upside down onto second skillet.

5. Stack crepes, placing waxed paper between each. Keep covered. Place 1 spoon of pudding down the middle of a crepe. Place berries on top of pudding. Roll crepe around berries and pudding, placing seam on bottom. Sprinkle a few extra berries on the plate, then dust with powdered sugar is desired.

Chicken Breast Stuffed with Cheese, Tomato and Basil

(From Everyday Food)

Serves 4 Prep time: 25 minutes Total time: 1 hour

ingredients

4 bone-in chicken breast halves (14 ounces each)
1/2 cup packed fresh basil leaves
1/3 cup drained oil-packed sun-dried tomato halves, about 8
2 garlic cloves, peeled
1 teaspoon finely grated orange zest
Coarse salt and ground pepper
2 ounces Fontina or mozzarella cheese, cut into four pieces
2 teaspoons olive oil

1. Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil; set aside. With a paring knife, cut a 1-inch-long slit in thick side of each breast. Insert knife, and without enlarging opening, carefully work around inside to form a pocket (make sure you do not go through the other side).

2. On a cutting board, pile basil, sun-dried tomatoes, garlic, zest, 1 teaspoon salt, and 1/4 teaspoon pepper; finely chop. Divide mixture evenly, and spoon into breast pockets, spreading it around. Insert one piece of cheese in each breast pocket.

3. Close pockets, using 2 to 3 toothpicks per breast; arrange, skin side up, on baking sheet. Rub with olive oil, and season generously with salt and pepper. Roast until well browned and an instant-read thermometer inserted in thickest part of breast (avoiding bone) reads 165 degrees, 30 to 35 minutes. Let chicken rest 5 minutes; remove toothpicks before serving.

Grand Raspberry Trifle

(From Everyday Food)

Makes 10 Prep Time: 20 minutes Total Time: 20 minutes

Ingredients

1/2 cup plus 2 tablespoons sugar
1/4 cup fresh lemon juice
1 cup seedless raspberry jam
4 cups raspberries
2 cups heavy cream
1 1/2 pounds favorite pound cake

1. In a small saucepan, bring 1/2 cup sugar, 1/4 cup water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes. Let cool.

2. In a small bowl, combine jam with 3 cups raspberries, mashing slightly. In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks.

3. Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.

4. Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with 1/3 of raspberry mixture, and then 1/3 of whipped cream. Repeat to make two more layers; garnish with remaining cup raspberries. Refrigerate until ready to serve, up to 24 hours.

Penne with Asparagus and Artichokes

(from Food and Wine)

HEALTHY

SERVES: 4

Ingredients
4 teaspoons pine nuts
1 1/2 pounds asparagus, cut into 1 1/2-inch lengths
2 teaspoons extra-virgin olive oil
Salt and freshly ground pepper
24 baby artichokes (about 2 pounds), outer leaves discarded, bottoms trimmed, artichokes quartered and rubbed with a lemon half
1 1/2 cups low-sodium nonfat chicken broth
3 tablespoons fresh lemon juice
2 garlic cloves, thinly sliced
1/2 pound penne
3/4 cup frozen baby peas, thawed
1/3 cup freshly grated Parmesan cheese
3 tablespoons coarsely chopped flat-leaf parsley

Directions
1. Preheat the oven to 350°. Spread the pine nuts in a pie plate and bake for about 6 minutes, or until lightly toasted. Transfer to a plate. Increase the oven temperature to 450°.

2. In a bowl, toss the asparagus with 1 teaspoon of olive oil, 1 1/2 teaspoons of salt and 1/4 teaspoon of pepper. Spread the asparagus on a rimmed baking sheet and roast for 15 minutes, or until browned, shifting the pan every 5 minutes so the asparagus cooks evenly.

3. Meanwhile, in a large nonstick skillet, heat the remaining 1 teaspoon of olive oil. Add the artichokes, cut side down, and cook over moderate heat until just golden brown, about 5 minutes. Add the chicken broth, lemon juice and garlic, cover and cook over low heat until the artichokes are just tender, about 8 minutes.

4. In a large pot of boiling salted water, cook the penne until al dente. Drain the pasta well and return it to the pot. Add the asparagus, artichokes, peas, Parmesan and parsley and toss well. Transfer the pasta to warmed bowls; sprinkle with the toasted pine nuts and serve.

NOTES One Serving: Calories 368 kcal, Total Fat 8.0 gm, Saturated Fat 2.3 gm, Protein 20 gm, Carbohydrates 56 gm

Oreo Truffles

I do mine a little different then the picture

1 pkg. (1 lb. 2 oz.) OREO Chocolate Sandwich Cookies, finely crushed

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup of chocolate chips, melted (I add a little vegetable oil to help the pouring)

Mix the cookie crumbs and the cream cheese until well blended. Shape into bite sized balls.

Drizzle the melted chocolate on top of the balls. Put them on waxed paper-covering baking sheet. Refrigerate for about 20 minutes or until the chocolate hardens.

If you would like to go by the way of the photograph, it is not much different.

Instead of using chocolate chips you need

2 pkg. (8 squares each) BAKER'S Semi-Sweet Baking Chocolate, melted

Also you divide the cookie crumbs.

Mix 3 cups of the cookie crumbs and cream cheese until well blended. Shape into 42 (1 inch) balls. Dip balls in melted chocolate and place on wax paper-covered baking sheet. (Any leftover melted chocolate can be stored in a tightly covered container at room temperature for another use) Sprinkle with remaining cookie crumbs. Refrigerate for one hour or until firm. Any leftover truffles can be stored in a tightly covered container in refigerator.

Enjoy. I know I do!

Alfredo Fettuccine

Ingredients:

8 ounces cream cheese , cut in bits
3/4 cup parmesan cheese , grated
1/2 cup butter or margarine
1/2 cup milk
8 ounces fettuccine , cooked, drained
1 clove garlic

Directions:

1. In large saucepan combine cream cheese, parmesan, butter, milk and garlic, stirring constantly until smooth.
2. Toss pasta lightly with sauce, coating well.
3. Leftovers freeze well.

Menu Plan Monday #8 & #9

Monday 2/25 ~ Salmon With Dill w/veggies / Pineapple Orange Smoothie

Tuesday 2/26 ~ Hearty Bean Soup / Rolls

Wednesday 2/27 ~ Collin's Birthday...having pizza or anything else fast

Thursday 2/28 ~ Anything we can find...going to MT & Steve leaving for Work

Friday 2/29 ~ Out of Town
Saturday 3/1 ~ Out of Town
Sunday 3/2 ~ Vye coming home, Steve Out of Town


Monday 3/3 ~ Steve Out of Town
Tuesday 3/4 ~ Steve Out of Town

Wednesday 3/5 ~ Vye's Birthday! Chicken Enchiladas...or eating out!

Thursday 3/6 ~ Honey-Lime Chicken / Lemon and Lime Rice

Friday 3/7 ~ Alfredo Fettuccine / Hot Artichoke Dip / french bread

Saturday 3/8 ~ Chicken Cordon Bleu / Skillet Green Beans, Tomatoes & Bacon / Sparkling Juice

Sunday 3/9 ~ Chinese Beef and Broccoli Tostados Breakfast Casserole

I'd like to Thank...

I really wanted to change my blog, and I finally found a site that would help me do just that, SJH Blog Design where they gave me wonderful step by step instructions...I downloaded some digital PAPERS (thanks www.shabbyprincess.com!) and once I figured that out and found some that I liked I was set! I really hope you like my new page as much as I do!!

Ham and Potato Casserole

Got Recipe from Tracie

Diced ham
Potatoes
Peas
Cheese
White Sauce

Peel and dice potatoes into bite size pieces. Boil 12-15 minutes. Drain. Add peas, and ham. Make white sauce. Grate Cheese on top. Microwave 5-6 minutes. Until cheese is melted and everything warmed through.

White Sauce

2 tablespoons butter
1 tablespoon flour
1 cup milk
Seasonings

Wisk butter and flour together. Add milk and seasonings, I usually add salt, pepper, parsley, and garlic powder. Add what ever seasonings you want. Microwave 4-6 minutes, stirring every two minutes or so. Wisk to avoid lumps. Add flour to thicken or milk to thin. Until you get a gravy consistency.

Goulash

Got Recipe from Tracie

Ground Beef (1/2 lb.)
Onion
6 oz elbow macaroni
1 28oz can diced tomatoes and juice
1 can corn or green beans & juice
seasonings
ketchup

Cook ground beef & onion. Season. Drain. Cook macaroni. Add all together in skillet. Add a couple squirts of ketchup for flavor. Simmer until all warmed through.

Chicken Wraps

Got Recipe from Tracie

Chicken
Lettuce
Tomato
Flour Tortillas
Ranch Dressing
Crutons

Cut chicken into bitesize pieces cook and season. Chop lettuce and tomatoes, mix together. Fill the tortilla with the chicken salad. Pour on dressing. Roll up.

*To make it faster and easier buy a salad in a bag and then add chicken. Ceasar mix is very Good.

Enchilada Casserole

Got Recipe from Tracie...

Ground Beef
Enchilada Sauce Mix
1 Can tomato Sauce
Cheese
1 pkg. corn tortillas
corn chips for dipping
sour cream

Brown and season ground beef. Drain. Mix packet of enchilada sauce mix according to directions. Layer Meat, corn tortillas, grated cheese, and sauce in casserole dish. Be sure to end with sauce and cheese on top. Heat in microwave 5 minutes Top with sour cream.

Virgin Jell-o Lime Margarita Smoothie

Ingredients:

1/2 cup boiling water
1 package lime Jell-O gelatin
2 cups vanilla ice cream
1 cup milk
1/2 cup canned pineapple tidbits , drained (fresh can be substituted)

Directions:

1. In a blender, pour in boiling water then gelatin powder.
2. Cover and blend for a couple of seconds; scrape sides of container.
3. To blender, add the ice cream, milk, and pineapple; also add a few handfuls of crushed ice.
4. Replace cover and blend until smooth; serve immediately.

Virgin Piña Colada

Ingredients:

2 ounces coconut milk
1 1/2 ounces crushed pineapple
1 ounce pineapple juice
1/4 cup crushed ice
brown sugar (up to 1 tablespoon)

Directions:
1. Put all the ingredients in a blender and blend until smooth (about 30 seconds). Pour into chilled glass.
2. Garnish with an orange slice, a pineapple wedge, or a maraschino cherry. Enjoy!
3. For a sweeter, less tangy drink, use pineapple canned in syrup rather than its own juice.

Virgin Peach Bellini

Ingredients:
1 cup peaches , peeled, chopped (frozen or fresh)
1 (750 ml) bottle sparkling apple cider , chilled (3 cups)
or apple juice & club soda for the sparkle

Directions:

1. Allow chopped peaches to defrost if using frozen. If using fresh peaches, put puree in freezer to chill about 1/2-1 hour before proceeding(or put peaches in freezer till they are really cold, about 1/2-3/4 hour.
2. Place in blender with 1/2 cup sparkling cider. Blend until peaches are pureed.
3. Divide puree evenly between 4 champagne glasses. Fill glasses with remaining sparkling cider. Serve and enjoy!

Virgin Raspberry Daiquiri

Ingredients:

1 1/2 cups fresh raspberries
6 tablespoons frozen limeade concentrate
1 cup ice cubes
2 sprigs fresh mint

Directions:

1. Put the raspberries, limeade, and ice in a blender.
2. Process until smooth and pour into 2 glasses.
3. Garnish with mint sprigs and serve. Enjoy!

Virgin Strawberry Colada

Ingredients:
7 ripe strawberries
5 ounces pineapple juice
1 1/2 ounces coconut cream
1 cup crushed ice

Directions
1. Combine the strawberries, pineapple juice, coconut cream and crushed ice in a blender, and blend well at high speed. Pour into a collins glass, garnish with a cherry and pineapple wedge, and serve.

Breakfast Casserole

Recipe from Tracie...

Shredded hashbrowns (1/2 bag)
5 eggs - scrambled
meat - ham, sausage, or baccon
cheese
green pepper
mushrooms

Mix hashbrowns, meat, diced green peppers, and diced mushrooms. Mix in eggs. Spread in baking dish. Bake 375 degrees 30-40 minutes until egg is cooked. Grate cheese on top.
*if using Sausage or baccon cook it then add in mixture. Amount of meat and veggies is just to your tastes.

Tostados

Recipe from Tracie...

Flour tortillas
refried beans
cheese
lettuce
tomatoes
sour cream
ground beef


Fry tortillas in a couple of inches of veggie oil. Just until light brown. Drain on paper towels. Heat up beans, grate cheese, chop lettuce, dice tomatoes. Top tortillas with beans, veggies, chesse, and sour cream you can also add seasoned ground beef if you want.

Chinese Beef and Broccoli

Ingredients

1 lb flank steaks
2 tablespoons soy sauce
1 tablespoon orange or pineapple juice with a dash of white vinegar or balsamic vinegar
1/2 teaspoon cornstarch
1 (16 ounce) package frozen broccoli , defrosted
1 garlic clove , minced
1 slice fresh ginger , finely minced
2 tablespoons peanut oil
salt

Directions:

1. Slice the steak against the grain into very thin slices.
2. Combine the soy sauce, orange or pineapple juice with a dash of white vinegar or balsamic vinegar , and cornstarch and pour this mixture over the steak.
3. Marinate the meat for 15 minutes.
4. While the meat is marinating, slice the broccoli at a diagonal and mince garlic and ginger.
5. Heat a wok or large frying pan for 30 seconds, add oil, wait about 20 seconds, and add minced garlic and ginger root. Fry over high heat, stirring constantly for about 20 seconds more, then add the beef.
6. Stir-fry, stirring constantly, for about 1 minute. Add broccoli and stir-fry for another 4 to 6 minutes, until the broccoli is cooked but still crisp and still dark green.
7. Serve hot. This is low in carbohydrates.

Buttercream Icing

Ingredients:
3/4 c. butter or margarine
3/4 c. shortening
1 1/2 tsp. vanilla
7 cups powdered sugar
5 Tbls. milk

Method:
In large mixing bowl cream butter and shortening with electric mixer. Add vanilla. Add 4 cups of sugar, one at a time, beating well on medium speed after each addition. Add 4 Tablespoons milk and beat well. Add the additional 3 cups of sugar, one cup at a time, blending in fully after each addition. Add remaining tablespoon of milk and beat at high speed until light and fluffy. Keep icing covered with a damp cloth until you are ready to decorate. It can be refrigerated in an airtight container for up to a week. Rewhip before using.

Makes 4 1/2 cups

Homemade Herb Vinegar

Delicately flavored herb vinegar is easy to make. Just choose a fresh herb and follow these directions:

Tarragon: White vinegar, 1 bunch tarragon and 1/2 teaspoon whole black peppercorns.

Mint: White vinegar, 1 bunch mint and 2 tablespoons sugar.

Mixed herb: Cider vinegar, 6 sprigs thyme, 1 sprig rosemary and 1 strip lemon peel. Heat 2 cups vinegar just to a boil. Combine remaining ingredients in clean 1 pint glass jar. Por in hot vinegar; cover and let stand 1 week.

Berry Crumble

Prep Time: 15 Minutes
Baking Time: 40 -45 Minutes

3 Cups fresh blueberries
3 cups fresh blackberries
1 tablespoon fresh lemon juice
8 tablespoons granulated sugar, divided
3/4 cup plus 4 tablespoons all-purpose flour, divided
1/2 cup firmly packed brown sugar
1/2 teaspoon cinnamon
6 tablespoons butter cut into small pieces
Vanilla ice cream

1. Heat oven to 375 degrees. Combine blueberries, blackberries, lemon juice, 6 tablespoons granulated sugar and 2 tablespoons flour in a large bowl; transfer to 2-quart shallow baking dish.
2. Combine remaining flour and granulated sugar, brown sugar and cinnamon in medium bowl. With pastry blender or 2 knives, cut in butter until crumbly. Sprinkle evenly over fruit.
3. Bake 40 - 45 minutes, until top is brown and fruit is bubbly. Cool on wire rack. Serve warm or at room temperature with vanilla ice cream. Makes 8 servings.

Instructions for digging up a GHOST!

3 1/2 cups cold milk
2 pkgs. 4 serving size Jell-O chocolate flavor instant Pudding and Pie Filling
1 tub 12 oz cool whip, thawed
1 pkg. 16 oz oreo cookies crushed

Pour cold milk into large bowl; add pudding mixes. Beat with wire whisk 2 minutes. Stir in 3 cups of whipped topping and 1/2 of the cookies. Spoon 2 tablespoons cookie crumbs and 1/2 cup pudding into 15 individual cups. Pot with remaining crumbs. Decorate with remaining whipped topping dropped by spoonfull (ghosts) and candy eyes. Watch the ghosts disapear.

Bean and cheese Quesadillas

1 Can 16 oz refried beans
1 cup Pace Picante Sauce
12 flour tortillas 8-inch
1 cup shredded monterey jack cheese 4 oz
2 green onions, sliced about 1/4 cup

Mix beans and picante sauce
Place 6 torillas on 2 baking sheets. Top each tortilla with about 1/3 cup bean mixture. Spread to within 1/2 inch of edge. Top with cheese and onions. Moisten edges of tortillas with water. Top with remaining tortillas. Press edges together.
Bake at 400 degrees for 10 minutes or until hot. Cut each quesadilla into 4 wedges. Serve with additional picante sauce. Makes 24 appetizers.

Tomato Avocado Spread

Tracie's Bread Dip

4 tomatoes
1 avacado
fresh basil
1 clove garlic
olive oil
shredded parmesan cheese
lemon juice
Bread-sliced and toasted

Dice tomatoes, garlic, avacado, and basil. Mix everything together. Drizzle olive oil and lemon juice (to keep from browning) Salt and pepper to taste, put spoonful on top of bread

German Pancakes

3 Tablespoons butter
1/2 Cup flour
1/4 teaspoon salt
1/2 Cup milk
3 eggs

Melt butter in the oven in an 8 x 8 square metal pan. Whip eggs in a bowl until thick and lemon colored. Add flour, salt and milk and mix until smooth. Pour batter into pan over melted butter. Bake at 450 degrees for 12 minutes. Serve with syrup, powdered sugar or jam.

Pineapple Orange Smoothie

2 servings
5 min 5 min prep

12 ounces orange juice
1/2 cup pineapple chunks, drained
1 1/4 cups low-fat vanilla yogurt

Combine all ingredients in a blender.
Blend on high speed for 2-3 minutes, or until frothy.
Serve immediately.

Salmon With Dill

2 large salmon fillets (skinned)
salt & fresh ground pepper (to taste)
1 garlic clove (minced)
2 teaspoons Dijon mustard
1 tablespoon lemon juice
2 tablespoons chicken broth
1 pinch sugar
1/2 teaspoon dill (minced)

Heat broiler.
Season salmon. Set aside.
Puree the garlic, dijon, lemon juice, broth, Equal and dill.
Place in a saucepan. Bring to a boil. Reduce by half.
Brush on salmon.
Broil 2 minutes each side.

Strawberry Peach Smoothie

10 min 10 min prep

1 banana, peeled
1 cup strawberries, hulled
1 cup peaches, sliced
1 cup orange juice
1 tablespoon honey
1 cup ice

Add fruit, juice and honey in a blender.
Blend on low speed to mix.
Stir in ice.
Blend on high until smooth.

Berry Smoothies

3 min 2 min prep

2 cups mixed berries (like raspberries, blackberries and strawberries)
1 cup Vanilla Ice Cream
1 ripe banana
1/2-1 cup apple juice

Place all ingredients in blender and whirl away.
Start with 1/2 cup apple juice then add more juice to get the desired thickness.

Virgin Strawberry Daiquiri

3 min 3 min prep

1 ounce fresh lime juice
3 ounces frozen sliced strawberries in syrup (or fresh)
1-3 teaspoon sugar (or to taste)
cracked ice

Fill a blender with cracked ice. Add lime juice, strawberries, and sugar. Blend until smooth. You may add a little water if too thick. Pour into a chilled glass.

Garnish with an extra strawberry or an orange slice. Enjoy!

Menu Plan Monday #6 and #7

Monday 2/11 ~ Italian Crock Pot Chicken
Tuesday 2/12 ~ Stuffed Green Peppers / Strawberry Peach Smoothie
Wednesday 2/13 ~ Tuna Noodle Casserole / Berry Smoothies
Thursday 2/14 ~ Valentines Day! Spaghetti / Spinach salad / Strawberry Peach Smoothie / Berry Jello w/ whipping cream and for dessert Better Than SEX Cake (Jeremy's recipe)
Friday 2/15 ~ Chicken Cordon Bleu / Skillet Green Beans, Tomatoes & Bacon / Sparkling Juice
Saturday 2/16 ~ Chicken Enchiladas / Orange Julius
Sunday 2/17 ~ Sizzling Fajitas /

Monday 2/18 ~ Honey-Lime Chicken / Lemon and Lime Rice
Tuesday 2/19 ~ Steaks / Oven Fries / Strawberry Lemonade but into a slush
Wednesday 2/20 ~ Ham / Awesome Au Gratin Potatoes / Virgin Strawberry Daiquiri
Thursday 2/21 ~ Shepherd's Pie
Friday 2/22 ~ Tomato Alfredo with Sausage /canned peach smoothie
Saturday 2/23 ~ Salmon With Dill / Pineapple Orange Smoothie
Sunday 2/24 ~ Hearty Bean Soup / Rolls/ Salad / Slush

Egg Salad

Ingredients:
6 hard-cooked eggs, sliced
1/2 cup mayonnaise
2 tablespoons chopped celery
2 tablespoons chopped pickle
2 tablespoons chopped red bell pepper
1 teaspoon Dijon mustard
Salt and ground black pepper to taste

Directions:
1. Slice eggs using Egg Slicer Plus®; turn a quarter turn and slice again.
2. Combine eggs with remaining ingredients in Classic Batter Bowl; mix well. Serve immediately or cover and refrigerate until ready to use.

Yield: 4 (1/2-cup) servings

Nutrients per serving: Calories 320, Total Fat 30 g, Saturated Fat 6 g, Cholesterol 340 mg, Carbohydrate 2 g, Protein 10 g, Sodium 480 mg, Fiber 0 g

©The Pampered Chef, Ltd. 2008

Quick Minestrone

Ingredients:
1 cup thinly sliced carrots
1/2 cup sliced celery
1/2 cup chopped onion
1 small zucchini, sliced
2 cans (14.5 ounces each) chicken broth
2 cups water
1 can (28 ounces) diced tomatoes, undrained
1 can (15.5 ounces) dark red kidney beans, rinsed and drained
1 cup medium shell pasta, uncooked
1 cup frozen Italian-style green beans
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/2 cup (2 ounces) grated Parmesan cheese

Directions:
1. Combine all ingredients except Parmesan cheese in Generation II Dutch (6-qt.) Oven. Bring to a boil; reduce heat. Cover; simmer 20-25 minutes or until vegetables are crisp-tender.
2. Serve; sprinkle each serving with Parmesan cheese.

Yield: 6 servings

Nutrients per serving: (1 1/2 cups): Calories 252, Total Fat 6 g

©The Pampered Chef, Ltd. 2008

Italian Roasted Vegetables

Ingredients:
1 pound unpeeled red potatoes (3-4 medium)
2 large carrots
1 large yellow summer squash
1 large zucchini
8 ounces fresh large mushrooms
1/4 cup olive oil
2 garlic cloves, pressed
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions:
1. Preheat oven to 425°F. Cut potatoes in half lengthwise using Crinkle Cutter; cut each half lengthwise into 1-inch-wide wedges. cut carrots diagonally into 2-inch lengths. Cut summer squash and zucchini into 2-inch pieces. Cut mushrooms in half.
2. Place vegetables in large bowl; toss with oil. Press garlic over vegetables using Garlic Press. Sprinkle with Italian seasoning, salt and black pepper; toss to coat evenly.
3. Spread vegetables in single layer on Stoneware Bar Pan. Bake 40-45 minutes or until golden brown and crisp-tender, stirring after 20 minutes.

Yield: 6 servings

Nutrients per serving: Calories 170, Total Fat 9 g, Saturated Fat 1.5 g, Cholesterol 10 mg, Carbohydrate 21 g, Protein 4 g, Sodium 210 mg, Fiber 3 g Fiber 4 g Cook’s Tips: Pantry Italian Seasoning Mix can be substituted for the Italian seasoning.

©The Pampered Chef, Ltd. 2008

Hearty Six-Can Chili

1 pound lean (90%) ground beef
1/2 cup chopped onion
2 cans (15 1/2 ounces each) chili beans in sauce, undrained
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) black beans, drained and rinsed
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 teaspoon chili powder

Directions:
1. Place ground beef and onion in Dutch (6-qt.) Oven. Cook and stir over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into small crumbles. Drain, if necessary.
2. Open chili beans, tomatoes, black beans and soup using Smooth-Edge Can Opener. Drain and rinse black beans.
3. Add all ingredients including chili powder to meat mixture in Dutch Oven. Bring to a boil; reduce heat and simmer, covered, over low heat 30 minutes, stirring occasionally.

Yield: 8 servings

©The Pampered Chef, Ltd. 2008

Hearty Bean Soup

1 teaspoon vegetable oil
1 medium onion, chopped
1 medium carrot, chopped
1 medium zucchini, chopped
1 can (11.5 ounces) condensed bean with bacon soup
1 1/2 cups water
1 can (14.5 ounces) diced tomatoes with garlic and onion, undrained
Salt and ground black pepper to taste (optional)

Directions:
1. Heat oil in Generation II Small Covered Saucepan over medium-high heat. Add onion and carrot. Cook and stir until onion is transparent, about 2-3 minutes.
2. Stir in zucchini, soup, water and tomatoes. Bring to a boil; reduce heat and simmer 5 minutes. Season with salt and black pepper, if desired. Ladle soup into bowls using Nylon Ladle.

Yield: 4 servings

Nutrients per serving: Calories 170, Total Fat 4 g, Saturated Fat 1.5 g, Cholesterol less than 5 mg, Carbohydrate 26 g, Protein 7 g, Sodium 750 mg, Fiber 7 g

©The Pampered Chef, Ltd. 2008

Homemade Fudge Sauce

1 1/2 cups semi-sweet or milk chocolate morsels
2 tablespoons butter
1 can (5 ounces) evaporated milk

Directions:
1. Combine chocolate chips and butter in Small Micro-Cooker® and microwave on HIGH 1 minute. Blend with Skinny Scraper; microwave again for 1 minute. Add evaporated milk and gently stir with Stainless Steel Whisk.
2. Microwave 1 minute, whisk until smooth, then microwave again 30 seconds to 1 minute until glossy and thick. Sauce will thicken as it stands. Serve warm over ice cream. Store remaining sauce covered in refrigerator.

Yield: 2 cups

©The Pampered Chef, Ltd. 2008

Crab Spread

1 package (8 ounces) cream cheese, softened
1 tablespoon milk
1 teaspoon lemon juice
1/8 teaspoon salt
1/4 cup onion, finely chopped
1 garlic clove, pressed
1 medium tomato, seeded and chopped
1/2 cup green bell pepper, chopped
4 ounces flake-or chunk-style imitation crabmeat
2 tablespoons fresh parsley, snipped

Directions:
1. In Small Batter Bowl, combine cream cheese, milk, lemon juice and salt. Finely chop onion using Food Chopper. Add to cream cheese mixture along with pressed garlic; mix well. Spread cream cheese mixture over bottom of small serving bowl.
2. Coarsely chop tomato and bell pepper with Food Chopper; sprinkle over cream cheese mixture. Top with crab meat. Snip parsley with Kitchen Shears; sprinkle over crab meat. Cover and refrigerate. Serve with crackers or fresh vegetables.

Yield: 12 servings

©The Pampered Chef, Ltd. 2008

Honey-Cinnamon Spread

1 package (8 ounces) regular or light cream cheese, softened
2 tablespoons honey
1/4 teaspoon ground cinnamon
1 bagel, toasted

Directions:
1. Combine all ingredients in Small Batter Bowl; mix until smooth.
2. Toast bagel in toaster. Remove toasted bagel from toaster using Bamboo Tongs. Spread cream cheese mixture on bagel.

Yield: 1 cup

©The Pampered Chef, Ltd. 2008

Sizzling Fajitas

Chocolate Strawberry Delight

24 chocolate-flavored graham cracker squares (2 1/2 inches each), approximately 2 cups chopped
1/2 cup butter or margarine, melted
1/4 cup sugar
1 container (12 ounces) frozen whipped topping, thawed
1 package (3.9 ounces) chocolate instant pudding and pie filling
1 cup sour cream
1 pint strawberries, hulled and sliced
1 ounce semi-sweet chocolate, melted
2 teaspoons butter or margarine, melted
Semi-sweet chocolate, grated (optional)

Directions:
1. Finely chop graham crackers with Food Chopper. Combine graham cracker crumbs, butter and sugar in Small Batter Bowl. Press into bottom and partially up sides of Springform Pan fitted with flat bottom.
2. Combine whipped topping, pudding mix and sour cream in Classic Batter Bowl with Stainless Steel Whisk. Pour half of filling over crust. Hull strawberries; slice with Egg Slicer Plus®. Layer strawberries on top of filling; pour remaining filling over strawberries.
3. Melt chocolate and butter together 1 minute 30 seconds on HIGH in Small Micro-Cooker®; stir until smooth. Drizzle over top using V-Shaped Cutter. Grate additional chocolate over the top with Deluxe Cheese Grater. Filling will set immediately, but can be refrigerated to chill.

Yield: 12 servings

©The Pampered Chef, Ltd. 2008

15 Minute Garlic Lemon Chicken

4 servings
11 min 3 min prep

4 Boneless Skinless Chicken Breast Halves
4 teaspoons flour
salt and pepper
2 teaspoons oil
1/2 cup chicken broth
1 teaspoon minced garlic
2 teaspoons lemon jucie
1 teaspoon butter

Flatten chicken slightly. Dust with flour. Salt and pepper chicken.
Fry in hot oil 5 minutes each side. Remove chicken from pan.

To pan add broth, garlic, lemon juice and butter. Cook 2 minutes. Pour over chicken.

Menu Plan Monday #4 and #5

Monday 28th ~ Sizzling Fajitas (pg 82) with Avocado Dip and tortilla chips
http://vyesrecipes.blogspot.com/2007/10/avocado-dip.html
Tuesday 29th ~ African Peanut Stew Served with Rice
http://vyesrecipes.blogspot.com/2008/01/african-peanut-stew.html
Wednesday 30th~ Chicken served with Lemon and lime Rice
http://vyesrecipes.blogspot.com/2007/10/lemon-and-lime-rice.html
Thursday 31st ~ French Dip Sandwiches
http://vyesrecipes.blogspot.com/2007/10/french-dip-sandwiches.html
Friday 1st ~ No Meat Enchiladas served with Black Bean Dip
http://vyesrecipes.blogspot.com/2007/10/no-meat-enchiladas.html
http://vyesrecipes.blogspot.com/2007/10/black-bean-dip.html
Saturday 2nd ~ Spaghetti and Meatballs
Sunday 3rd ~ Left Over Night

Monday 4th ~ Tin Foil Dinners
http://vyesrecipes.blogspot.com/2007/10/tin-foil-dinners.html
Tuesday 5th ~ Amanda's Birthday Sweet 16! Having Pizza and Cake / Ice cream at her house
Wednesday 6th ~ Sunday Casserole (then off to Steph and Neil's house to do TAXES!)
Thursday 7th ~ Turkey Meat Loaf with Snow Peas and Mashed Potatoes
http://vyesrecipes.blogspot.com/2008/01/turkey-meat-loaf.html
Friday 8th~ Oven BBQ Chicken Breast with Veggies
http://vyesrecipes.blogspot.com/2007/10/oven-bbq-chicken-breasts.html
Saturday 9th ~ Italian Crock Pot Chicken
http://vyesrecipes.blogspot.com/2007/10/italian-crock-pot-chicken.html
Sunday 10th ~ Stuffed Green Peppers
http://vyesrecipes.blogspot.com/2007/10/stuffed-green-peppers.html

Avocado Citrus Salad

Dressing
2 limes
2 tablespoons sugar
Dash of salt
2 tablespoons vegetable oil

Salad
1 firm, ripe avocado, peeled, seeded and sliced
2 cups torn romaine lettuce
1 large orange, peeled and cut into sections
1/4 small red onion, sliced into thin wedges
2 tablespoons snipped fresh cilantro (optional)

Directions:
1. For dressing, zest limes to measure 1 teaspoon zest; juice limes to measure 1/4 cup juice. Place zest and juice in small bowl. Add sugar, salt and oil; whisk until blended. Cover; refrigerate until ready to use.
2. For salad, using Avocado Peeler, cut avocado in half lengthwise; remove seed and cut flesh away from skin. Cut avocado into slices.
3. Arrange lettuce, avocado slices, orange sections and onion on small plates. Drizzle with dressing. Sprinkle with cilantro, if desired.

Yield: 4 servings

Nutrients per serving: (1 cup salad, 1 1/2 tablespoons dressing): Calories 180, Total Fat 13 g, Saturated Fat 2 g, Cholesterol 0 mg, Carbohydrate 17 g, Protein 2 g, Sodium 40 mg, Fiber 5 g

©The Pampered Chef, Ltd. 2008

Turkey Meat Loaf

1 Tablespoon olive oil
2 medium stalks celery, finely chopped
1 small onion, finely chopped
2 garlic cloves, finely chopped
3/4 teaspoon ground cumin
1 1/2 pounds ground turkey breast
1/3 cup fresh bread crumbs
1/3 cup fat-free (skim) milk
1/3 cup apple sauce
1 large egg white
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 cup ketchup
1 teaspoon Dijon mustard
Fennel seeds

1. In nostick 10-inch skillet, heat oil over meduim heat

Autumn Fruit Salad

2 medium Granny Smith apples
1 cup halved seedles red grapes
1 can (11 ounces) mandarin orange segments, drained
1 1/2 cups miniature marshmallows
1 container (8 ounces) vanilla low-fat yogurt
Zest of 1 lime
2 tablespoons chopped nuts

Directions:
1. Core and wedge apples using Apple Wedger; cut apples into small pieces.
2. Combine apples, grapes, and mandarin oranges in medium bowl. Add marshmallows, yogurt and lime zest; mix gently. Sprinkle nuts over top. Cover; refrigerate until ready to serve.

Yield: 12 servings

Nutrients per serving: Calories 80, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 17 g, Protein 1 g, Sodium 20 mg, Fiber less than 1 g

©The Pampered Chef, Ltd. 2008

Delicious Deviled Eggs

12 eggs
1/2 cup mayonnaise
1 tablespoon yellow mustard
1 teaspoon white vinegar
Salt and ground black pepper to taste

Directions:
1. Place eggs in a single layer in large (4-quart) saucepan; add cold water to cover by about 1 inch. Quickly bring water just to boiling. Remove pan from heat; cover. Let eggs stand, covered, 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled. Remove shells.
2. Cut eggs in half lengthwise. Carefully remove yolks to large bowl. Finely chop yolks with pastry blender or mash with fork. Stir in mayonnaise, mustard and vinegar until well blended. Season to taste with salt and black pepper.
3. Place yolk mixture in Easy Accent® Decorator fitted with open star tip. Pipe mixture into whites. Fill Chillzanne® Rectangle Server with deviled eggs. Refrigerate at least 30 minutes to allow flavors to blend.

Yield: 24 appetizers

Nutrients per serving: (1 half egg): Calories 70, Total Fat 6 g, Saturated Fat 1.5 g, Cholesterol 110 mg, Carbohydrate 1 g, Protein 3 g, Sodium 65 mg, Fiber 0 g

Cook’s Tips: Variations:

Curried Deviled Eggs: Stir in 3/4 teaspoon ground curry powder to egg yolk mixture; mix well. Proceed as recipe directs.

Southwest Deviled Eggs: Stir in 3/4 teaspoon ground cumin to egg yolk mixture; mix well. Proceed as recipe directs.

©The Pampered Chef, Ltd. 2008

Skillet Chicken

3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound boneless, skinless chicken breast halves
1 tablespoon vegetable oil

Directions:
1. In Small Batter Bowl, combine flour, salt and black pepper. Coat chicken in flour mixture, shaking off excess.
2. Heat oil in Large (10-inch) Skillet over medium heat. Add chicken; cook on one side 5-6 minutes. Turn once using Nylon Tongs. Cook an additional 5-6 minutes or until chicken is no longer pink and juices run clear.

Yield: 4 servings

©The Pampered Chef, Ltd. 2008

Fresh Squeezed Lemonade

Lemonade
MAKES ABOUT 2 QUARTS
Using sugar syrup is key to making lemonade that is evenly sweetened and has no undissolved sugar at the bottom.

ingredients
2 quarts plus 3/4 cup cold water
3/4 cup sugar
1 cup fresh lemon juice (about 6 lemons)
1 lemon, thinly sliced

directions
1. In a small saucepan, combine the 3/4 cup of water with the sugar. Bring to a boil, then simmer until the sugar is dissolved. Remove from the heat and let the syrup cool to room temperature.

2. In a large pitcher, combine the remaining 2 quarts of water with the lemon juice and sugar syrup. Add the lemon slices and refrigerate until chilled. Serve the lemonade over ice.

Menu Plan Monday #3

Monday 21st ~ Spaghetti Grilled Cheese / Tomato soup
Tuesday 22nd ~ Roasted Potato and Veggie Salad with Rolls and fresh squeezed lemonade
Wednesday 23rd ~ Grilled Cheese / Tomato soup
Thursday 24th ~ Mac and Cheese
Friday 25th ~ Top Romen
Saturday 26th ~
Sunday 27th ~

Summer Tortellini Salad

1 package (9 ounces) uncooked refrigerated cheese-filled tortellini
1 medium zucchini, thinly sliced
1 large carrot, peeled and chopped
1 pint cherry tomatoes, halved
4 green onions with tops, thinly sliced
1/4 cup snipped fresh parsley
1/2 cup fat-free ranch dressing
2 tablespoons grated fresh Parmesan cheese

Directions:
1. Cook tortellini according to package directions in Professional (8-qt.) Stockpot; drain and rinse under cold running water using large Colander. Place tortellini in large Colander Bowl and set aside.
2. Meanwhile, slice zucchini using Ultimate Slice & Grate fitted with v-shaped blade. Chop carrot using Food Chopper. Cut cherry tomatoes in half and slice green onions. Snip parsley using Kitchen Shears.
3. Add vegetables to tortellini. Pour salad dressing over salad. Grate Parmesan cheese over salad using Deluxe Cheese Grater; mix gently. Cover; refrigerate at least 2 hours before serving.

Yield: 6 servings

Nutrients per serving: (1 cup): Calories 180, Total Fat 3 g, Saturated Fat 1.5 g, Cholesterol 15 mg, Carbohydrate 31 g, Protein 7 g, Sodium 490 mg, Fiber 3 g

©The Pampered Chef, Ltd. 2008

Orange Fruit Cups

3 oranges
2 cups sliced or cut-up fresh fruit such as apples, bananas, strawberries, kiwi or melon
Flaked coconut (optional)
Fresh mint leaves (optional)

Directions:
1. Use V-Shaped Cutter to cut each orange horizontally in half. Remove orange segments, leaving rind intact.
2. Cut up orange; toss with remaining fruit. Spoon prepared fruit mixture into orange cups. Garnish with coconut or mint leaves, if desired.

Yield: 6 servings

©The Pampered Chef, Ltd. 2008

African Peanut Stew

This looks really good and I really need to try it!! I saw it on Studio 5

Ingredients:
1 tablespoon olive oil
1 medium red onion, finely chopped (about 1½ cups)
1 medium green bell pepper, finely chopped (about 1¼ cups)
½ cup chopped carrot (2 small)
½ cup chopped celery (1 rib)
3 garlic cloves, minced
2 tablespoons minced, peeled fresh ginger
1 tablespoon curry powder
1 (14½-ounce) can diced tomatoes, drained
1 bay leaf
4 cups fat-free chicken or vegetable broth
1 (12-ounce) sweet potato, peeled and cut into ½-inch pieces
1½ cups shelled edamame
¼ cup creamy or crunchy natural peanut butter or almond butter
¼ cup chopped fresh cilantro
1 (5-ounce) bag baby spinach leaves, torn into bite-size pieces
½ teaspoon salt
Coarsely ground black pepper

Method:

1. Heat olive oil in a 4-quart saucepan or Dutch oven over medium heat. Add onion, bell pepper, carrot and celery; sauté until soft and translucent, about 5 minutes.

2. Add garlic, ginger and curry powder and sauté until fragrant, about 1 minute; do not brown garlic. Add tomatoes and bay leaf; cook, uncovered, until tomatoes are slightly reduced, about 3 minutes.

3. Add broth and sweet potatoes and bring to a boil. Reduce heat to low and simmer about 8 minutes. Stir in edamame and peanut butter until combined. Cook until thoroughly heated, about 2 minutes. Stir in cilantro and spinach until spinach wilts. Season with salt and pepper.

Serves 8.

January 30, 2008 Note: I made this yesterday and it was super good!! I put some cooked rice in it and it tasted really good, this is a must make again!!

French Bread Pizza

Decadent Dipped Strawberries

1 quart strawberries (about 20 large strawberries)
1 cup (6 ounces) semi-sweet chocolate morsels
1 tablespoon plus 1 teaspoon vegetable shortening, divided
1/4 cup white chocolate morsels

Directions:
1. Melt semi-sweet chocolate morsels with 1 tablespoon of the shortening. Dip strawberries into chocolate. Place strawberries on parchment paper to allow chocolate to set.
2. Melt white chocolate morsels with remaining 1 teaspoon shortening; drizzle over strawberries. Allow strawberries to stand at room temperature until set.

Yield: approximately 20 dipped strawberries

©The Pampered Chef, Ltd. 2008

Menu Plan Monday #2

Monday 14th~ Shepherd's Pie cooked with Ground Turkey and Healthy Request Tomato Soup
Tuesday 15th ~ Spaghetti with Pork Sausage , Rolls and Yellow Squash
Wednesday 16th ~ Potato Bar...Chili, Broccoli, and Cheese served with Corn
Thursday 17th~ Steve had a meeting so we ate whatever...
Friday 18th~ Clark's Christmas Party Dinner...get babysitter for Kaleb...we couldn't find a babysitter for Kaleb so we didn't go to the party and we had Chinese for Dinner.
Saturday 19th~ Left Over Chinese and later Mac and Cheese
Sunday 20th~ Green Bean and Potato Casserole...with cream of chicken soup w/half of a can of milk and Sauted onions and 3 cloves of garlic.

Easy Chicken Fajitas

1 medium red bell pepper
1 medium green bell pepper
1 large onion
1 plum tomato
1 pound boneless, skinless chicken breast halves
1 package (1-1.25 ounces) fajita seasoning mix
2 garlic cloves, pressed
1 small lime, cut in half
8 (7-8-inch) flour tortillas, warmed
Optional toppings: salsa, shredded cheese, guacamole, sliced pitted ripe olives and sour cream

Directions:
1. Cut bell peppers into 1/2-inch strips. Cut onion and tomato into 1/4-inch wedges. Set vegetables aside. Cut chicken into 1/4-inch strips. Combine chicken and seasoning mix in small bowl; toss to coat and set aside.
2. Heat Grill Pan over medium-high heat. Lightly spray pan with vegetable oil using Kitchen Spritzer. Add bell peppers and onion; cook 3 minutes without stirring. Stir and cook an additional 3 minutes or until vegetables are crisp-tender. Remove vegetables from pan; set aside.
3. Spray pan again with vegetable oil. Add chicken; cook 2-3 minutes without stirring. Add garlic. Stir and cook 3-4 minutes or until chicken is no longer pink. Add reserved vegetable mixture and tomato to pan. Squeeze lime over chicken mixture. Cook 1 minute or until heated through; stir.
4. To serve, spoon a portion of the chicken and vegetable mixture in center of each tortilla. Top with desired toppings, if desired.

Yield: 4 servings

Nutrients per serving: (2 fajitas): Calories 380, Total Fat 8 g, Saturated Fat .5 g, Cholesterol 65 mg, Carbohydrate 44 g, Protein 33 g, Sodium 860 mg, Fiber 2 g

©The Pampered Chef, Ltd. 2008