Broccoli Apple Salad

Broccoli Apple Salad
Serves: 4-6

INGREDIENTS

• 4 cups fresh broccoli florets,
  (about 2 medium heads)
• ½ cup shredded carrots
• ¼  cup diced red onion
• 2 large apples, finely chopped 
• ½ cup pecans, coarsely chopped
• ½ cup dried cranberries

Creamy dressing ingredients:

• ½ cup lite mayonnaise
• ½ cup low-fat Greek yogurt
• 2 Tablespoons lemon juice
• 1 Tablespoon sugar
• ¼ teaspoon salt
• ⅛ teaspoon pepper

INSTRUCTIONS

1. In a large bowl combine broccoli, carrots, red onion, apples, pecans, and dried cranberries.
2. To make the dressing: Whisk together mayonnaise, Greek yogurt, lemon juice, sugar, salt, and pepper.
3. Add the dressing to the salad and toss to coat. Chill until ready to serve.

Quick and Easy Potato Soup

Ann's Quick and Easy Potato Soup

When cooking for one, quick and easy it the way to go!

• 1 pkg. 20 oz. Simply Potatoes diced potatoes (with onion)
  
•  ½ stick butter

   Cook 15-20 mins. In 2 cups chicken broth.

        Reduce heat and add:

•  4 cups milk (half n half, whole milk)

•   1 can cream of chicken soup

Season with salt and paper.

  Top with shredded cheese, bacon bits, sliced green onions

Rachel’s Orange Fluff

Ingredients

·        1 (11 ounces) cans mandarin oranges, drained

·        1 (15 ounces) can crushed pineapple, drained

·        1 pound Small Curd cottage cheese

·        2 (3 ounces) packages orange flavored Jell-O® mix

·        1 (16 ounces) package frozen whipped topping, thawed 

You may add 3 to 4 cups mini marshmallows (about 1/2 of a 16oz bag) 

Directions 

Combine the well-drained oranges and pineapple in a large bowl and mix together with the cottage cheese. Add the dry orange flavored gelatin powder and stir until well blended. Fold in the thawed frozen whipped topping and refrigerate for at least one hour.

Do Nothing Tornado Cake!

Do Nothing Tornado Cake!

Ingredients

Cake-
• 2 cups all purpose flour
• 1 teaspoons baking soda
• 2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 20oz can crushed pineapple
Topping-
• 1/2 cup salted butter
• 1/2 teaspoon vanilla extract
• 2/3 cup evaporated milk
• 1 cup granulated sugar
• 1 cup chopped pecans
• 1 cup sweetened coconut flakes
• 
  

Instructions

1. Preheat your oven to 350 degrees and grease a 9x13" baking pan with butter
2. In a large mixing bowl, mix together your flour, sugar, baking soda, eggs, vanilla, and crushed pineapple
3. Pour into your baking pan and bake for 40-45 minutes or until golden brown
4. Poke several holes in the cake with the handle of a wooden spoon
5. In a medium sized sauce pan, heat your butter, sugar, evaporated milk, and vanilla until it reaches a boil
6. Mix in your pecans and coconut and continue cooking for about 5 minutes on medium heat, stirring constantly
7. Pour your topping evenly over your cake, slice, and enjoy!

http://myincrediblerecipes.com/do-nothing-tornado-cake/

The Famous Ritz Carlton Hotel 1920's Tea Room Lemon Pound Cake

·        3 cups all-purpose flour

·        1 Tbsp baking powder

·        3/4 tsp salt

·        3 cups sugar

·        1 cup unsalted butter, room temperature

·        1/2 cup shortening, room temperature

·        5 large eggs

·        1 cup whole milk

·        6 Tbsp lemon juice

·        1 lemon, zested

·       Directions

·        Preheat oven to 350°F. Spray or butter and flour 2 loaf pans or one large Bundt pan. Sift flour, baking powder and salt into medium bowl. Set aside. Using an electric mixer, cream together butter, shortening and sugar. Add eggs one at a time, beating until well blended after each one. Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest. Pour batter into prepared pans. Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans for 15 minutes. Turn cakes out onto racks and cool completely.

from Linda C. on FB

Jane Williams Blackeyed Pea Salad (Hot)

Rotel tomatoes (hot), 

2 cans of rinsed black eyed peas 

1 can of corn drained and rinsed. 

chopped bell pepper

chopped onion

Kraft Lite Zesty Italian

I have made it with hominey, peas and corn and also with black beans. It just depends on who is going to eat it. Oh I almost forgot. I usually make the Italian dressing but this time I used Kraft Lite Zesty Italian.

Roasted Zucchini Spears

• 4 Zucchini  

Cut in long wedges
Mix spices in a wide bowl for rolling zucchini.

• 1/2 tsp Basil, dried
• 1/4 tsp Garlic powder
• 1/2 tsp Oregano, dried
• 2 tbsp Parsley, fresh leaves
• 1/2 tsp Thyme, dried
• 1/2 cup Parmesan  
• 1 Kosher salt and freshly ground black pepper

• 2 tbsp Olive oil

Directions:

1. Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
2. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
3. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
4. Serve immediately, garnished with parsley, if desired.

Meatloaf from Ann McAllister

·        2 lbs. ground beef 80/20
·        2-3 eggs
·        ½ c. green peppers
·        ½ c. chopped onions
·        4 slices bread crumbled up
·        1 can tomato sauce
·        1 small can cream
·        1 cup tomato ketchup

Mix all ingredients together well. Place in meatloaf pan.

Spread a light coat of ketchup over the top before pacing in the oven.

Cook for 30-45 minutes at 350.

You may need to drain any excess grease off top before serving. 

Amish Caramel pie

Amish Caramel Pie 

3 cups brown sugar
3 cups water
2 tablespoons butter
1 cup all-purpose flour
3 cups milk
6 egg yolks
2 pie shells, baked

Mix together flour, milk, and egg yokes. Set to the side. Boil brown sugar, water, and butter together for 2 or 3 minutes for a good strong caramel flavor. Slowly stir flour mixture into boiling syrup, stirring constantly until it comes to a boil. Remove from heat; cool 5 minutes and stir once. Pour into 2 baked pie shells. Top with either a meringue from the egg whites or allow pie to cool and top with whipped cream.

Amish Breakfast Casserole

1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/ 4 cups shredded Swiss cheese

In a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13 x 9 x 2 baking dish. Bake, uncovered, at 350 degrees for 35–40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.

Amish Peanut Butter Pie

Amish Peanut Butter Pie 
3/ 4 cup powdered sugar
1/ 2 cup creamy peanut butter
1 cup sugar, divided
3 cups low-fat milk, divided
3 large eggs, separated
6 tablespoons cornstarch, divided
3 tablespoons flour
1/ 4 teaspoon salt
2 tablespoons butter
2 teaspoons vanilla, divided
1 pie shell, baked
1/ 4 teaspoon cream of tartar

Beat together the powdered sugar and peanut butter till the mix is crumbly; set side. In a large, heavy saucepan, combine 2/ 3 cups sugar and 2 cups low-fat milk; heat to scalding or possibly till bubbles start to form on the bottom. Don’t let it boil. Meanwhile, in a medium bowl, beat the egg yolks to mix; blend in 3 tablespoons cornstarch, flour, and salt. Stir to make a paste. Whisk in the remaining cup of cool low-fat milk, whisking till the mix is smooth. Pour in some of the warm low-fat milk mix, stirring to combine. Add in mix in bowl to the low-fat milk in the saucepan. Cook over medium-low heat, stirring constantly, till the mix bubbles up in the center. Add in the butter and 1 teaspoon vanilla. Remove from heat and let the custard cool. Preheat oven to 350 degrees. Sprinkle 2/ 3 of the crumbly peanut butter mix in the bottom of the baked (and cooled) pastry shell. Pour the cooled custard mix over the top. In a large mixer bowl, place the egg whites, cream of tartar, and remaining 1 teaspoon vanilla. Beat till stiff peaks form. Gradually, while beating, add in the 4 tablespoons remaining sugar and 3 tablespoons remaining cornstarch. Continue beating until the eggs whites are very thick and glossy. Spread meringue on top of pie; sprinkle the remaining peanut butter mix on top. Bake for 10 to 15 minutes; watching carefully, or possibly till the meringue is golden. Chill and serve.

Hamburger casserole

2 pounds hamburger
1 medium onion, diced
1 can cream of mushroom soup
1 can water
6 medium potatoes, peeled and cubed salt and pepper to taste

Brown hamburger and onion. Add soup, water, potatoes, and seasoning. Bake in casserole or cook in a skillet, stirring occasionally. Meal is done when potatoes are tender.

Cornbread Hamburger Pie

1 pound ground beef
1 large onion, chopped
1 can (8 oz.) tomato sauce
1 teaspoon salt
1 tablespoon chili powder
1/2 cup chopped green pepper
1 3/4 cup water
1/2 teaspoon black pepper
1 can (12 oz.) whole kernel corn

Corn bread mix (prepare as on package but do not bake) Brown ground beef and onion in skillet. Drain. Mix in the other ingredients and let simmer for 15 minutes. Pour into a greased casserole dish. Top with corn bread mix. Bake at 350 degrees for 20 minutes.

Roasted Brussels Sprouts

Roasted Brussels Sprouts

Heat 2 tablespoons olive oil in a small skillet over medium heat; add 2 chopped garlic cloves and 1/2 teaspoon each cumin seeds and kosher salt and cook 2 minutes. Stir in 1 tablespoon brown sugar, the juice of 1/2 lemon, and a pinch of red pepper flakes. Toss with 1 1/4 pounds halved Brussels sprouts on a baking sheet. Roast at 450 degrees F until tender, 18 to 24 minutes. Toss with torn cilantro.

Brussels Sprouts with Anne Burrell for Food Network Magazine

·        2 pounds Brussels sprouts, trimmed

·        Extra-virgin olive oil

·        Kosher salt

·        Pinch of red pepper flakes

·        1/3 cup pine nuts

·        6 ounces slab bacon, cut into lardons

·        Parmigiano-reggiano, for topping 

Preheat the oven to 400 degrees F. Cut the Brussels sprouts in half lengthwise, from top to bottom. Toss the sprouts with olive oil, 1/2 teaspoon salt and the red pepper flakes on a baking sheet. Put in the oven and roast until tender, about 20 minutes. Toast the pine nuts on a separate baking sheet in the oven for the last 5 minutes of roasting the sprouts. While the sprouts are roasting, put the bacon in a small saute pan with a splash of olive oil and bring the pan to medium heat. Cook the bacon until crispy, 7 to 8 minutes. Remove from the pan. Toss the roasted Brussels sprouts with the crispy bacon and toasted pine nuts. Using a peeler, shave a few slices of parmigiano on top.

Rachael Ray’s Brussels Sprouts

·        3 slices bacon, chopped

·        1 tablespoon extra-virgin olive oil, 1 turn of the pan

·        1 shallot, chopped

·        1 1/2 pounds Brussels sprouts, trimmed, small sprouts left whole, larger sprouts halved

·        Salt and pepper, to your taste

·        1 cup chicken broth

Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels sprouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.  

White Bean Chili

 White Bean Chili

2 cups chicken cooked and cubed

3 stalks celery, chopped

1 med onion, chopped

3-15 oz. cans of white beans

1-16oz. jar of thick and chunky salsa

2 tsp. cumin

1 can chicken broth

Add together and cook in crockpot until onion and celery are done.

15 min. before serving add

8 oz. Monterey Jack cheese with jalapeno peppers, cubed

Lydia Foster 

Ann's 3 Bean Chicken Chili

SAUTE 

1/4 c. olive oil

1 large onion minced

2 stalks celery

2 T. minced garlic in the jar 

Combine in a large stock pot or Crock Pot

2 or 3 pieces of mesquite grilled chicken breast-thawed and chopped in 1/2" pieces

2 cans white navy beans drained and rinsed

1 can black beans drained and rinsed

1 can refried beans (thickens chili)

24 oz can crushed tomatoes

1 can Rotel tomato and chilies

1 can chicken broth/or use bouillon 

1/2 tsp. cumin

1/2 tsp. oregano

1 cup of frozen yellow corn

1 cup frozen chopped spinach/or fresh kale (can be omitted)

Bring all to a boil and simmer for 1 hour. Or 5 hours in the crock pot

Garnish with your choice of toppings

shredded cheese, sour cream, black olives, green onions

Skinny Creamy Cauliflower Soup

Skinny Creamy Cauliflower Soup

Ingredients

·        2 large head, chopped

·        1/2 onion, medium, chopped

·        2 cups vegetable or chicken broth, reduced sodium

·        1 cup half and half, fat free

Garnish

·        Grated cheese, reduced fat

·        Crumbled bacon

·        Sliced green onions (or more if you like)

·        black pepper, salt

Instructions

1. Combine broth, cauliflower and onions in a soup pot and bring to a boil over medium high heat. Reduce heat to medium and simmer for 15 minutes or until cauliflower is tender.

2. Use an immersion blender (or place ingredients in a blender) and puree. Add fat free half & half and blend for about 1 minute or until desired consistency.

3. Pour into bowls and garnish with cheese, bacon (if desired) and green onions. Top with cracked black pepper and salt to taste.

Notes

Nutrition: Per Serving (with bacon) About: 150 calories, 3.5 g fat, 1.5 g saturated fat, 12 g protein, 21 g carbohydrates, 5 g dietary fiber, 740 mg sodium; WW Points plus value 4

http://domesticsuperhero.com/

Sausage, Kale Tortellini Stew

Sausage, Kale Tortellini  Stew 

MAKES 8 servings 

Photo from Taste of Home

PREP 15 minutes COOK 30 minutes 

2 tbsp olive oil 

1 lb sausage, casings removed 

1 medium onion, sliced 

3 cloves garlic, sliced
3/4 tsp Italian seasoning 

8 cups packed chopped kale 

4 cups reduced-sodium chicken broth 

1 pkg (20 oz) refrigerated cheese tortellini 

1/2 cup all-purpose flour 

1 can (15 oz) small white 

beans or pink beans, 

drained and rinsed

• In a very large stockpot. heat  oil over medium-high to high heat. Crumble in sausage and cook, 6 to 7 minutes, until browned, stirring occasionally.
• Add onion, garlic and Italian seasoning; reduce heat to medium and cook 4 minutes.
•  Stir in kale and chicken broth. Cover and cook 8 minutes. Add 4 cups water, cover and bring to a boil over high heat, about 5 minutes. 
• Add tortellini. Cook, covered, 3 minutes. 
• Meanwhile, whisk flour with 1/2 cup water. Add to pot and cook 3 minutes more, until slightly thickened. Stir in beans and heat through.

Spinach and Fruit Salad with Poppyseed Dressing

This SPINACH based salad will boost the thyroid glands' output of metabolism-reviving hormones!

Ingredients:
5 ounces fresh spinach (half a 10 ounce bag)
3/4 cup chopped celery
3/4 cup dried cranberries
1 can (15 ounces) mandarin oranges - or fresh Cuties or Halos
or 1 cup of pomegranate seeds
1 large Granny Smith Apple
1 teaspoon lemon juice
1/3 cup pecans
Optional: Feta cheese & Orecchiette (little ears) pasta

Dressing:
4 tablespoons olive oil or vegetable oil
2 tablespoons apple cider vinegar
2 tablespoons white wine vinegar
2-4 teaspoons white sugar - Or use Honey to taste or Stevia
1/8 teaspoon each: paprika, onion powder
1 tablespoon poppyseeds
Throw it all together!

SERVING: Makes six (6) 1 cup servings. As a compliment to the meal, makes twelve (12) 1/2 cup servings!

from FB Tammy Elmore

Mini Meatloaf

Ingredients

1 1/2 pounds ground beef
1 cup plain unseasoned bread crumbs
3 large eggs, lightly beaten
3 tablespoons milk
1 garlic clove, finely chopped
1 medium onion, finely chopped
1/4 teaspoons salt
1 teaspoon minced fresh thyme
3/4 teaspoon freshly ground black pepper
3 tablespoons ketchup
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce

Preparation

1. 1. Preheat the oven to 350°F. Lightly grease the cups of a 12-cup muffin pan.
   2. In a large bowl, combine the beef, bread crumbs, eggs, milk, garlic, onion, salt, thyme, and pepper. Divide the meat mixture among the 12 muffin cups, pressing the meat firmly into the pan.
   3. Place the muffin pan on a baking sheet and bake for 20 to 25 minutes, until the meat is almost cooked through—the “loaves” will be firm when pressed lightly in the center but not set.
   4. While the meat loaves are baking, whisk together the ketchup, mustard, and Worcestershire sauce. After baking for 20 to 25 minutes, remove the pan from the oven. Brush the tops of the loaves with the glaze, using it all up, and return the pan to the oven. Bake for 10 minutes more, or until the glaze has thickened and the meat is completely cooked through, 30 to 35 minutes total. Run an offset spatula or butter knife around the edges of the muffin cups and pop out the meat loaves. Serve hot.

Per serving: 409.3 calories, 264.5 calories from fat, 29.4g total fat, 11.0g saturated fat, 85.4mg cholesterol, 713.0mg sodium, 13.9g total carbs, 1.0g dietary fiber, 1.7g sugars, 20.7g protein

Nutritional analysis provided by TasteBook, using the USDA Nutrition Database

  Jamie Deen, Bobby Deen and Melissa Clark August 2009 

 The Deen Bros. Take It Easy