Title: Mango Guacamole
Categories: Appetizers
Yield: 4 Servings
1 avocado, pitted and peeled
5 oz greek mango yogurt
1/4 c packed cilantro leaves
2 tb chopped red onion
1 tb fresh lime juice
1/2 ts salt
1/4 ts pepper
chopped fresh mango
cilantro
crackers or tortilla chips
In food processor, add avocado, yogurt,
cilantro, red onion, lime juice, salt and
pepper. Cover and process until mostly
smooth.
Spoon dip into serving dish. Top with
chopped mango and cilantro. Serve with
crackers or tortilla chips.
Title: Black Bean Soup
Categories: Soup
Yield: 4 Servings
1 md onion, chopped
1 lg garlic clove, minced
1 slice bacon, cut up
3 c chicken broth
1 c water
1 md carrot, chopped
1 md celery stalk, chopped
1/2 c dried black beans
2 tb chopped fresh parsley
1 ts dried oregano leaves
1/4 ts crushed red pepper
4 lemon wedges
Cook onion, garlic and bacon in 3-quart
nonstick saucepan over medium heat about 3
minutes, stirring occasionally, until
onion is tender.
Stir in remaining ingredients except lemon
wedges. Heat to boiling; boil 2 minutes.
Reduce heat; cover and simmer about 2 hours
or until beans are tender.
Place 1 cup of the soup in blender
container. Cover and blend on high speed
about 30 seconds or until of uniform
consistency; stir into remaining soup
mixture. Serve with lemon wedges.
Title: Fish Rolls
Categories: Main Dish
Yield: 4 Servings
1 lb sole fillets
1 1/2 c packed spinach leaves
1/4 ts garlic salt
1/3 c mayonnaise
1/2 ts dijon mustard
1/4 c garlic croutons, crushed
lemon wedge
Heat oven to 400?F. Spray square baking
dish, 8x8x2 inches, with cooking spray. If
fish fillets are large, cut into 4 serving
pieces.
Place spinach on fish; sprinkle with
garlic salt. Roll up each fillet, beginning
at narrow end. Place rolls, with points
underneath, in baking dish. Mix mayonnaise
and mustard; spoon onto each roll.
Sprinkle with crushed croutons.
Bake uncovered 15 to 20 minutes or until
fish flakes easily with fork. Serve with
lemon wedges.
Title: Carrots And Peas
Categories: Side Dish
Yield: 6 Servings
2 c ready-to-eat baby carrots
1 c frozen sugar snap peas
3 tb orange marmalade
1/2 ts seasoned salt
1/4 ts ground ginger
1 dash pepper
In 2-quart saucepan, heat 1 cup water to
boiling. Add carrots; return to boiling.
Reduce heat to low; cover and simmer 8 to
10 minutes, adding sugar snap peas during
last 5 minutes of cooking, until carrots
are tender. Drain; return to saucepan.
Stir in marmalade, seasoned salt, ginger
and pepper. Cook and stir over medium heat
until marmalade is melted and vegetables
are glazed.
Title: Coffee Frappe
Categories: Dessert
Yield: 2 Servings
2 chocolate brownies, in chunks
1 c frozen yogurt
1/2 c prepared strong coffee, cold
6 tb chocolate syrup
1 c ice cubes
Combine the ingredients in your blender and
blend until smooth - that means no ice chunks.
Title: Creme Smoothies
Categories: Beverages
Yield: 2 Servings
2 containers greek orange yogurt
1 c fresh strawberries, stemmed
1/2 c ice
1/4 c orange juice
In blender, place ingredients. Cover; blend
on high speed about 10 seconds or until
smooth.
Pour into 2 glasses. Serve immediately.
Title: Grain Salad
Categories: Salad
Yield: 6 Servings
1 box suddenly salad grain mix
2 tb olive oil
2 tb cold water
1 1/2 c cucumber slices, quartered
1 c grape tomatoes, halved
1 c pitted kalamata olives
3 tb chopped fresh parsley
4 oz chunk feta cheese, in cubes
Fill 3-quart saucepan half full with water;
heat to boiling. Carefully place unopened bag
of grains (from salad box) in water. Gently
boil uncovered 17 minutes, turning bag once
halfway through cooking.
Meanwhile, in large bowl, mix dressing mix
from salad box, oil and cold water. Set
aside.
Place unopened bag of cooked grains into
colander. Rinse bag with cold water;
drain.
Open bag of grains. Add grains, packet of
almonds from salad box, cucumbers,
tomatoes, olives, parsley and cheese to
dressing; toss to coat. Serve immediately,
or cover and refrigerate.
Title: Pork Shoulder
Categories: Main Dish
Yield: 6 Servings
1/4 c soy sauce
1/4 c packed brown sugar
1 tb chili garlic sauce
1 apple, unpeeled & chopped
6 cloves garlic, peeled
1/2-inch gingerroot & unpeeled
2 lb boneless pork shoulder roast
1 tb vegetable oil
1/2 ts salt
3 c cooked white rice
In medium bowl, mix soy sauce, brown sugar
and chili garlic sauce. Stir in apple,
garlic and gingerroot.
Rub pork shoulder with oil, then rub in
salt. Heat 12-inch nonstick skillet over
medium-high heat. Cook pork in hot skillet
2 to 3 minutes on each side or until
browned. Transfer to 5- to 6-quart slow
cooker. Pour sauce over pork. Cover and
cook on Low heat setting 7 to 8 hours or
until very tender.
Transfer pork to cutting board; let stand
until cool enough to handle. Strain sauce
through fine strainer; discard any solids.
Wipe out slow cooker; pour strained sauce
back into cooker. Shred pork; return to
slow cooker, and coat with sauce. Serve
over rice.
Title: Curried Cauliflower
Categories: Side Dish
Yield: 8 Servings
1 tb olive oil
1 ts curry powder
1/2 ts coarse salt
1/4 ts freshly ground pepper
1 md head cauliflower, in florets
3 tb dried currants
3 tb sliced almonds, toasted
1 1/2 ts olive oil
1/2 ts grated lemon peel
2 ts lemon juice
1 tb chopped fresh parsley
Heat oven to 450?F. Spray 15x10x1-inch
pan with cooking spray.
In large bowl, mix 1 tablespoon oil, the
curry powder, salt and pepper. Add
cauliflower; toss to coat. Spread
cauliflower in single layer in pan.
Roast uncovered 15 to 20 minutes,
stirring once, until cauliflower is
golden brown and just tender when
pierced with fork. In serving bowl,
stir together cauliflower, currants
and almonds.
In small bowl, mix 1 1/2 teaspoons
oil, the lemon peel and lemon juice.
Drizzle over cauliflower mixture;
toss gently. Sprinkle with parsley.
Title: S'mores Fudge
Categories: Dessert
Yield: 64 Pieces
11.5 oz bag milk chocolate chips
1 c hazelnut spread with cocoa
1 lb container milk chocolate frosting
1 c golden grahams cereal
1 c miniature marshmallows
Line 8- or 9-inch square pan with foil; spray
with cooking spray.
In large microwavable bowl, microwave
chocolate chips and hazelnut spread uncovered
on High in 30-second intervals, stirring
after each interval, 40 seconds to 2 minutes
or until smooth.
Stir in frosting; microwave uncovered on
High 20 to 30 seconds or until melted. Stir
in cereal and marshmallows; blend well.
Spread evenly in pan. Refrigerate uncovered
until set, about 1 hour.
Cut into 8 rows by 8 rows. Store covered
in refrigerator.
Title: Chicken Meatballs
Categories: Appetizers
Yield: 8 Servings
1 lb ground chicken
1/2 c plain bread crumbs
1/2 c crumbled blue cheese
1/4 c finely chopped celery
1/4 c red pepper sauce
2 tb chopped fresh italian parsley
1 egg
Heat oven to 400?F. Spray 17x12-inch
half-sheet pan with cooking spray.
In medium bowl, mix all ingredients except
dressing. Shape mixture into 24 balls;
place in pan.
Bake 17 to 20 minutes or until meat
thermometer inserted in center of
meatballs reads at least 165?F.
Serve warm.
Title: Udon Bowl
Categories: Soup
Yield: 8 Servings
10 oz udon noodles
8 c unsalted chicken broth
1 tb soy sauce
2 bunches scallions, cut
10 oz frozen stirfry vegetables
1/4 c white miso
3 tb water
1 c chopped thai basil leaves
Cook udon noodles as directed on package;
drain and rinse well under cold water.
Meanwhile, in 4-quart saucepan, heat broth
and soy sauce to gentle boil. Add whites
of scallions, then frozen stirfry blend.
Cook about 3 minutes or until vegetables
are cooked through.
In small bowl, beat miso and water with
whisk; add to saucepan. Reduce heat to
low, and add cooked noodles. Simmer about
3 minutes, just to rewarm noodles.
Divide soup among 8 serving bowls; top
with basil leaves.
Title: Stuffed Pork
Categories: Main Dish
Yield: 8 Servings
9 oz frozen spinach, thawed & drained
3 oz cream cheese, softened
4 md green onions, chopped
1/4 c chopped fresh basil leaves
3 cloves garlic, finely chopped
1 1/2 ts chopped fresh tarragon leaves
1/4 ts ground cayenne pepper
4 lb boneless pork loin roast
1/4 ts salt
1/8 ts pepper
Heat oven to 325?F. Spray rack in
roasting pan with cooking spray.
In small bowl, stir together spinach,
cream cheese, onions, basil, garlic,
tarragon and red pepper.
Cut pork lengthwise, cutting to but not
through other side. Open cut piece;
pound to 1/2-inch thickness. Sprinkle
pork with salt and pepper. Spoon
spinach mixture evenly over pork.
Beginning with long side, roll up; tie
securely with heavy kitchen string at
2-inch intervals. Place pork on rack
in pan. Insert ovenproof meat
thermometer so tip is in thickest part
of pork and does not rest in stuffing.
Bake uncovered 1 hour. Increase oven
temperature to 375?F. Bake 10 to
25 minutes longer or until browned
and thermometer reads 145?F.
Cover loosely with foil; let stand
at least 3 minutes. Remove string
before slicing.
Title: Hash Brown Casserole
Categories: Side Dish
Yield: 6 Servings
1 tb butter
1 sm onion, diced
3 cloves garlic, finely chopped
32 oz refrigerated hash brown potatoes
3 c shredded Cheddar cheese
2 c sour cream
10 3/4 oz can condensed cream of mushroom soup
1/2 ts salt
1/2 ts pepper
Spray a 5 -quart slow cooker with cooking
spray.
In 8-inch skillet, melt butter over
medium-high heat. Cook onion and garlic
in butter, stirring frequently, 2 to 3
minutes or until translucent and soft.
In large bowl, stir onion mixture and
remaining ingredients until well
combined. Place in slow cooker. Cover
and cook on Low heat setting 5 to 6
hours.
Title: No-Bake Cheesecakes
Categories: Dessert
Yield: 6 Servings
9 graham crackers, finely crushed
3 tb melted coconut oil
1 tb packed brown sugar
16 oz cream cheese, softened
1 c creamy peanut butter
2/3 c sweetened condensed milk
In medium bowl, mix crushed crackers,
coconut oil and brown sugar. Divide
mixture among 6 ramekins, pressing
mixture in bottom and partly up sides
using a small glass.
In large bowl, beat cream cheese with
electric mixer on high speed until
light and creamy. Beat in peanut
butter and condensed milk until
combined. Pipe or spoon mixture into
crust-lined ramekins. Cover ramekins
with plastic wrap; refrigerate about
2 hours to set.
Title: Pub Fries
Categories: Appetizers
Yield: 8 Servings
24 oz bag frozen potato wedges
1 pouch vegetable stew with beef
2 c shredded sharp cheddar cheese
1/2 c crumbled blue cheese
1/4 c chopped green onions
Heat oven to 425?F. Spray large cookie
sheet with cooking spray. Bake potato
wedges on cookie sheet as directed on bag,
stirring halfway through.
Meanwhile, heat stew as directed on pouch.
Mound baked potato wedges in 10-inch
ovenproof skillet. Sprinkle 1 cup of the
cheddar cheese over wedges. Pour stew over
cheese and wedges. Top with remaining
cheddar cheese. Bake 5 to 7 minutes longer
or until cheese is melted. Top with blue
cheese and onions. Serve immediately.
Title: Prosciutto Salad
Categories: Salad
Yield: 6 Servings
7.75 oz pasta salad mix
cold water, on salad mix box
oil, on salad mix box
1 tb dijon mustard
1 oz sliced prosciutto, in strips
1/2 c grape tomatoes, halved
1/4 c pitted green olives
2 tb capers
1 sm shallot, finely chopped
1/2 c crumbled chevre cheese
2 tb chopped fresh parsley
Empty pasta mix into 3-quart saucepan 2/3
full of boiling water. Cook uncovered
about 10 minutes, stirring occasionally,
until pasta is cooked through. Drain and
rinse with cold water.
Meanwhile, in large bowl, beat cold water,
oil, dijon mustard and seasoning mix with
whisk. Add pasta to bowl.
In 6-inch skillet, cook prosciutto strips
over medium heat about 5 minutes or until
browned and crispy. Add to pasta mixture
along with tomatoes, olives, capers and
shallot. Toss to combine.
Add cheese and parsley; gently toss until
just combined. Serve immediately or
refrigerate.
Title: Grilled Chicken
Categories: Main Dish
Yield: 4 Servings
4 boneless skinless chicken breasts
1 c chicken broth
3 tb olive oil
3 tb dijon mustard
2 tb lemon juice
3 cloves garlic, finely chopped
3/4 ts salt
1/2 ts freshly ground black pepper
2 tb real maple syrup
chopped fresh parsley for garnish
Place chicken breasts in resealable
food-storage plastic bag.
In medium bowl, beat 1/2 cup of the stock,
the oil, 2 tablespoons of the dijon
mustard, the lemon juice, garlic, salt
and pepper with whisk. Pour over chicken;
seal bag. Refrigerate at least 1 hour but
no longer than 8 hours to marinate.
Heat gas or charcoal grill. Remove
chicken from marinade; pour marinade
into 1-quart saucepan. Beat in
remaining 1/2 cup stock and maple syrup
with whisk. Place chicken on grill over
medium heat. Cover grill; cook 8 to 12
minutes, turning once, until juice of
chicken is clear when center of thickest
part is cut (165?F). Meanwhile,
heat sauce to boiling and cook 10
minutes, stirring frequently. Sauce
should be smooth and slightly syrupy.
Remove from heat; stir in remaining 1
tablespoon dijon mustard.
Serve chicken breasts with sauce; top
with parsley.
Title: Brown Rice Patties
Categories: Side Dish
Yield: 4 Servings
10 oz frozen broccoli & cheese sauce
2 tb grated parmesan cheese
1/2 ts garlic salt
1/4 ts red pepper sauce
2 c cooked brown rice
1/2 c marinara sauce
Heat oven to 400?F. Line cookie sheet
with foil; spray with cooking spray.
Cook broccoli as directed on box; pour
into medium bowl. With kitchen scissors,
cut broccoli into 1/4- to 1/2-inch pieces.
Add Parmesan cheese, garlic salt and
pepper sauce; mix well. Stir in rice.
Shape mixture into 4 patties, about 1/2
inch thick. Place on foil-lined cookie
sheet.
Bake 15 minutes; turn. Bake 15 minutes
longer or until light golden brown.
Meanwhile, heat marinara sauce. Serve
with patties.
Title: Cookie Bites
Categories: Dessert
Yield: 48 Cookies
21 oz pouch sugar cookie mix
1/2 c butter, softened
1 egg
1 tb fresh lemon juice
8 oz cream cheese, softened
3/4 c powdered sugar
3/4 c lemon curd
Heat oven to 350? F. Spray 48 mini
muffin cups with cooking spray.
In medium bowl, mix cookie mix, softened
butter, egg and lemon juice until soft
dough forms. For each cookie bite, shape
2 teaspoons dough into ball, and place
in mini muffin cup. Push down centers of
balls to form little cups.
In medium bowl, beat cream cheese,
powdered sugar and 1/2 cup of the lemon
curd with electric mixer on medium speed
until well blended. Spoon mixture into
decorating bag fitted with tip. Fill each
cup with a teaspoon of mixture.
Bake 9 to 10 minutes or until cookie edges
are turning golden. Cool completely before
removing from pan. When cool, top each
with 1/4 teaspoon lemon curd.
Title: Herbed Lemonade
Categories: Beverages
Yield: 6 Servings
2 c sugar
3 c water
1/2 c loose packed fresh basil
1/2 c loose packed fresh mint
2 c lemon juice
In 1-quart saucepan, mix sugar, 1 cup of the
water, the basil and mint. Simmer over low
heat, stirring occasionally, until sugar is
dissolved. Cool. Strain and discard herbs.
In pitcher, stir sugar syrup, lemon juice
and remaining 2 cups water. Refrigerate
until chilled.
Title: Carrot Salad
Categories: Salad
Yield: 8 Servings
1 lb carrots, shredded
1 c chopped unpeeled apple
1/2 c raisins
1 tb chopped pecans, toasted
1/4 c plain yogurt
1/4 c sour cream
1/4 c mayonnaise
1 tb honey
1/4 ts grated lemon peel
1 ts fresh lemon juice
1 ts grated gingerroot
1/8 ts salt
In large bowl, toss carrots, apple, raisins
and 1 tablespoon pecans.
In small bowl, mix yogurt, sour cream,
mayonnaise, honey, lemon peel, lemon juice,
gingerroot and salt. Spoon over carrot
mixture; toss gently to coat. Serve, or
cover and refrigerate up to 2 hours.
Title: Beef Brisket
Categories: Main Dish
Yield: 10 Servings
3 tb packed brown sugar
1 1/2 tb chipotle chili powder
2 ts ground cumin
1 ts celery salt
1 ts garlic powder
1 ts salt
1/2 ts pepper
5 lb fresh beef brisket
1 1/2 c ketchup
1/4 c apple cider vinegar
1/4 c finely chopped yellow onion
1 tb worcestershire sauce
3/4 c water
In small bowl, mix brown sugar, chipotle
powder, cumin, celery salt, garlic powder,
salt and pepper.
Spray inside of 6-quart slow cooker with
nonstick cooking spray. Place brisket in
slow cooker; rub mixture all over brisket.
In another small bowl, mix 3/4 cup of the
ketchup, the apple cider vinegar, onion
and worcestershire sauce. Pour over brisket
along with broth.
Cover and cook on Low heat setting 6 to 8
hours or until meat thermometer inserted
in center of brisket reads 160?F.
Transfer brisket to cutting board; let
stand 10 minutes. Meanwhile, add
remaining 3/4 cup ketchup to sauce in
slow cooker; stir to combine.
Thinly slice brisket; transfer to
serving plate. Spoon sauce over top.
Title: Lemon Orzo
Categories: Side Dish
Yield: 6 Servings
1 1/4 c uncooked orzo pasta
4 sm lemons
1 1/2 c cubed cooked ham
1 c plain yogurt
2 tb dijon mustard
1/2 ts salt
1/2 ts pepper
1 shallot, finely chopped
9 oz frozen sweet peas
1 c chopped fresh mixed herbs
1/2 c sliced almonds, toasted
2 green onions, thinly sliced
Cook and drain pasta as directed on package;
set aside to cool slightly.
Meanwhile, into large bowl, grate peel of 1
lemon. Into measuring cup, squeeze enough
lemon juice from lemons to measure 1/2 cup.
Add 1/4 cup of the lemon juice to bowl of
grated peel. Add pasta, and stir.
Stir in ham, yogurt, mustard, salt, pepper
and shallot until well combined. Cover
and refrigerate at least 2 hours but no
longer than 24 hours.
Meanwhile, cook and drain frozen peas as
directed on box. Cool; add to chilled pasta
mixture along with herbs, toasted almonds
and sliced green onions. Stir until well
combined. Add enough of remaining 1/4 cup
lemon juice to desired taste. Cover and
refrigerate leftovers.
Title: Raspberry Cream Pie
Categories: Dessert
Yield: 8 Servings
4 c fresh raspberries
1 refrigerated pie crust, softened
1/4 c cold water
1 1/2 ts unflavored gelatin
2 eggs
1/2 c lavender sugar
pinch of salt
3/4 c heavy whipping cream
sweetened whipped cream
additional fresh raspberries
Rinse and dry raspberries. Place in food
processor and puree until smooth. Pour
through medium sieve over bowl to remove
seeds. Keep at room temperature.
Heat oven to 450?F. Bake pie crust as
directed on box for one-crust baked shell
using 9-inch glass pie plate.
To make filling, pour cold water into
1-quart saucepan and sprinkle with gelatin.
Let set until gelatin softens and swells,
5 to 10 minutes. Heat gelatin over medium
heat until clear and fluid, stirring as
needed to dissolve, 3 to 4 minutes. Stir
gelatin mixture into raspberry puree.
In bowl, using electric mixer on
medium-high speed, beat eggs, lavender
sugar and salt until pale yellow; set
aside.
In large bowl, using electric mixer on
medium-high speed, beat cream until thick,
soft peaks form. Add egg mixture and
raspberry puree, and beat until smooth.
Pour filling into baked pie crust,
smoothing top with rubber spatula.
Refrigerate until filling is cold and
firm, 4 to 6 hours.
Top the pie with dollops of sweetened
whipped cream and fresh raspberries. Cover
and refrigerate any remaining pie.
