Categories
beef recipe salad

816 – Corn Salad, Easy Meatballs

Corn Salad

3 cups corn kernels
1/2 cup sweet onion, sliced
1/2 cup cherry tomatoes, halved
3 tbsp olive oil
3 tbsp lime juice
2 tsp dried herbs (basil or oregano are good choices)
salt and pepper to taste
Combine all ingredients, mixing well. Adjust salt to suit personal preference.

Easy Meatballs

2 lbs ground beef
2 eggs, beaten
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
2 tsp basil
2 tsp oregano

Mix all ingredients until thoroughly combined. Form approximately 32 meatballs the size of a golf ball. Place meatballs in baking dish sprayed with non-stick vegetable spray.

Bake at 350F for 20 minutes. Drain grease away from meatballs and serve with sauce of your choice.

Note: These meatballs freeze well, cooked or uncooked. Drop them still frozen into the sauce and simmer until cooked through and steamy.

Quick Tomato Sauce

1 (28-oz) can tomatoes
1 clove garlic, crushed
1 tsp basil
1 tsp salt

Add ingredients to blender and puree until smooth. Pour contents into saucepan and simmer 10-15 minutes until thickened. Stir in 2-3 tbsp grated Parmesan cheese to finish sauce just before serving.

Quick Cream Sauce

4 tbsp butter or margarine
2 tbsp flour
1 cup chicken broth
1 cup low fat milk
salt and pepper to taste

Melt butter in sauce pan over medium high heat and stir in flour. Whisk until smooth. Pour in chicken broth and milk, continuing to whisk until mixture is thickened. Add salt and pepper to taste.

Sauteed mushrooms or fresh herbs are an excellent addition to this sauce.

Rhonda Matthews

Categories
fruit mexican recipe salad

815 – Ultimate Nachos, Kale Pineapple Smoothie

Ultimate Nachos

6 cups tortilla chips
1 1/2 pounds ground chuck
4 cups finely shredded cheese
2 (7 oz. size) Versatile Veggies Pico De Gallo, drained
1 cup sour cream (optional)

Crush chips and set aside. Brown and drain ground chuck; set aside. Place chips in rectangular casserole dish. Spoon cheese on top of chips. Microwave until cheese is melted. Remove from oven and spoon meat over cheese. Spoon drained Pico De Gallo over meat and top with sour cream if desired.

Kale Pineapple Smoothie

1 cup vanilla flavored almond milk
1/2 cup low calorie vanilla bean Greek style yogurt
2 tsp honey
1/2 cup pineapple
1 cup Natures Greens Kale

Blend all ingredients in a blender for 30 seconds to 1 minute. Yield: Approx 4 cups

Peachy Kale Salad

1 (1 pound size) bag Natures Greens Kale
3/8 cup Extra Light Tasting Olive Oil
1/2 tsp fine sea salt
2 tbsp honey
4 fresh peaches
4 fresh nectarines
1 1/2 tbsp sugar
poppy seed dressing (optional)
toasted pecans (optional)

Spoon kale into large bowl. Pour olive oil over kale and massage gently. Sprinkle sea salt over kale and pour honey over kale. Toss kale with sea salt and honey. Set aside. Chop peaches and nectarines, stir sugar into chopped fruit. Toss kale with chopped fruit and serve immediately. Can be served with Poppy Seed dressing and toasted pecans on the side. Yield: 12-16 servings

Zesty Squash Casserole

3 (10 oz size) packages Versatile Veggies Sliced Squash Medley
1/2 tsp salt
1/2 tsp pepper
1/2 tsp Italian seasoning
1/2 (8 oz size) package Versatile Veggies Diced Yellow Onion
2 cups sharp Cheddar cheese from 2% milk
1 cup reduced fat whole wheat crackers

Lightly oil 13×9 inch baking dish with Canola oil. Combine squash with salt, pepper, and Italian seasoning. Arrange 1/2 squash mixture in bottom of casserole dish. Top with 1/2 of onion, then half of cheese. Repeat layers and top with crushed crackers. Cover and bake in 400 degree oven for about an hour, or until vegetables are tender. Uncover and bake for about 10-15 minutes or until golden brown. Yield: 6 servings.

Donna Bundrick Griffin, Walter P Rawl and sons
rawl.net

Categories
dessert recipe vegetable

813 – Cauliflower ‘Spanish Rice’

Cauliflower ‘Spanish Rice’

Ingredients:

1 head cauliflower, cut into florets
1 tablespoon olive oil
1 onion, chopped
1 green pepper, chopped or you can use red or yellow pepper as well
2 cloves garlic, chopped
8 ounces canned tomatoes, chopped or you can use ½ cup pureed tomatoes
2 TBS of cilantro leaves chopped
Salt and pepper to taste

Directions:

1. COOK THE CAULIFLOWER by bringing a medium sized pan of water, about 6 cups to a boil
2. Put in all of the cauliflower and bring back to a boil.
3. Turn off heat and cover and allow to sit in the pan of water for 10 minutes.
4. Meanwhile in a medium sized skillet or frying pan, heat 2 tablespoons of good olive oil until hot.
5. Add the onions and peppers and sauté until the onions are translucent.
6. Add the garlic and sauté for 5 more minutes.
7. Add the tomatoes or tomato pure and let simmer for 5 minutes.
8. Add the cilantro. Add salt and pepper to taste.
9. Drain the cauliflower and transfer to food processor and process using pulses until it resembles rice, or use a potato masher to break up the cauliflower until it is the size of rice. It will do this quite easily.
10. Add to skillet with the onion, pepper, and garlic and tomato and cilantro mixture and mix thoroughly.

Nutrition Estimate:

Per Cup: 92 Calories; 3g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 257mg Sodium; 15g Carb; 5g Fiber; 7g Sugar; 4g Protein;

Chocolate Avocado Mousse

Yield: 2 ½ cups
Ingredients:
1 cup Dates, soaked in warm water, roughly chopped
1 cup Maple Syrup
2 Tbs. Honey
1 ½Tbs. Vanilla Extract
4 each Hass Avocadoes, very ripe, mashed
1 ¼ cup Dark Cocoa Powder

Method of Preparation:

1. Combine the dates, maple syrup, honey, and vanilla extract in a food processor. Puree until all ingredients are well liquefied.
2. Add the avocadoes to the date mixture and puree until well incorporated.
3. Once pureed, add the dark cocoa powder and blend until all the dry cocoa powder is incorporated.
4. Serve with fresh fruit or fruit purees.

Deanna Kendra

Categories
chicken recipe snack vegetable

811 – Kid Friendly Chicken Wraps

Kid Friendly Chicken Wraps

1/2 package NATURE’S GREENS™ Kale
1 rotisserie chicken, shredded
1 cup low fat shredded Cheddar cheese
1/2 cup Thousand Island dressing
6 (10-inch size) tortillas

1. Chop Kale finely and set aside.
2. Skin and shred chicken.
3. Combine shredded chicken with chopped kale and cheese, tossing to combine.
4. Add dressing, tossing to coat.
5. Divide chicken mixture evenly between tortillas.
6. Roll up to enclose chicken mixture.
Yield: 4 servings.

Nutritious Kids Popsicles

1 cup low fat frozen yogurt
1/4 cup vanilla flavored almond milk
1/2 cup Orange Strawberry Banana 100% juice
1 cup NATURE’S GREENS™ kale
1 banana, sliced
1 teaspoon honey

1. Spoon yogurt in a blender.
2. Pour almond milk and juice over frozen yogurt.
3. Spoon kale, banana in with other ingredients.
4. Pour in honey.
5. Blend until kale is well pulverized.
6. Pour mixture into 3-ounce paper cups and place in freezer.
7. After 30 minutes, insert Popsicle sticks into frozen Popsicle mixture.
8. When ready to serve, tear off paper cups and enjoy.
Yield 8 popsicles.

Easy Kale Smoothie

2 pears, unpeeled and chopped
1 or 2 bananas, sliced
1/2 cup white grape juice
2 cups water
1/4 cup honey
3-4 cups NATURE’S GREENS™ kale

Blend the first 5 ingredients in a blender. Spoon in kale and blend until smooth. Enjoy!
Yield 6 cups smoothie.

Quick Veggie Pizza

1 tablespoon Extra Lite Olive Oil
1 (10-ounce size) pkg. VERSATILE VEGGIES® Fajita Mix
1 teaspoon garlic
1 teaspoon Italian seasoning
1 (10-ounce size) pkg. VERSATILE VEGGIES® Squash Medley
1 cup VERSATILE VEGGIES® diced tomatoes
2 cups shredded Six Cheese Italian Blend shredded cheese
1 (1.5 lb. size) prepared pizza crust

1. Sauté fajita mix and garlic in olive oil. Sprinkle with Italian seasoning.
2. Spoon Mixture in the center of unbaked pizza crust.
3. Top cooked vegies with squash medley.
4. Spoon tomatoes around outer crust.
5. Sprinkle with cheese and bake at 425° for 18 minutes or until cheese has melted and vegetables are tender.
Yield: 6-8 slices.

Donna Bundrick-Griffin

Categories
pastry recipe

810 – Delectable Spring Muffins

Delectable Spring Muffins
(Makes 9 Muffins)

1 cup grits, prepared (should be thick consistency)
1 tablespoon butter
1 tablespoon heavy whipping cream
1 cup prosciutto ham, sauteed, cut into bite-size pieces
1 cup cream of havarti cheese, shedded
4 eggs, beaten
1 teaspoon basil

1. Preheat oven to 400°F.
2. Combine grits, butter and whipping cream; mix well
3. Add ham, havarti cheese, eggs, and basil, mix well
4. Spoon mixture into silicone or non-stick muffin tin
5. Bake for 15 minutes or until done
6. Serve with your favorite cream sauce and fresh fruit

Spring Capers and Eggs
(Makes 2 servings)

1 English muffin, halved, toasted
4 eggs, beaten
1 tablespoon French Vanilla coffee creamer
1/4 teaspoon olive oil
1/4 cup capers, rinsed/drained
1/4 cup smoked Gouda cheese, shredded
Fresh chives, chopped
Strawberry preserves, heated
Toast muffin halves, place onto plate; set aside.
Combine eggs and coffee creamer; mix well.

In a non-stick skillet, over medium high heat, add olive oil and egg mixture.
As mixture begins to set, use spatula to agitate and to form large, soft curds.
When mixture is almost done, add capers and cheese; fold until cheese is melted.
Spoon egg mixture over each English muffin half.
Sprinkle with chives and drizzle heated preserves over muffin and serve.

Breads & Rolls – Blueberry Gems
(Makes 6)

Vegetable spray
1 1/2 c. all-purpose flour
1/2 c. sugar
1 1/2 tsp. baking powder
1/4 tsp. ground nutmeg
Dash of salt
1 egg, beaten
1/3 c. milk
1/3 c. butter, melted
1 c. blueberries, fresh or frozen
3 1/2 T. sour cream

1. Preheat oven to 350°F.
2. Lightly grease muffin tin. Set aside.
3. Blend together flour, sugar, baking powder, nutmeg, and salt in a large mixing bowl. Set aside.
4. In a small mixing bowl, combine beaten egg, milk, and butter
5. Add egg mixture, blueberries and sour cream to flour mixture
6. Stir until moist
7. Fill each muffin tin 2/3 full.
8. Sprinkle with topping, bake 25 to 30 minutes.

Topping:

1 c. brown sugar
1/2 c. pecans, chopped
2 T. butter, melted

1. Mix brown sugar and pecans.
2. Drizzle melted butter over brown sugar mixture a little at a time, stirring mixture until crumbly.
3. Sprinkle over top of muffins before baking.

Holly Gillis

Categories
italian recipe spring vegetable

809 – Spring Vegetable Risotto

1 oz olive oil
1 oz minced garlic
1 oz minced onion
2 oz butter
1 cup arborio rice
1.5 – 2 quarts chicken stock, hot
2 oz asparagus, trimmed, peeled, and blanched
1/2 oz baby arugula
1 oz shitake mushrooms, stems removed and sliced
2 tablespoons grated parmesan cheese
Salt and pepper to taste

1. Add half of olive oil to heavy bottom pan and sauté mushrooms for about 2 minutes – reserve in bowl for later use
2. Add remaining olive oil and 1 tablespoon of butter to pan and sweat onions and garlic until softened and translucent
3. Add the rice and stir over medium heat until toasted aroma rises, about 1 minute
4. Add 1/3 of the hot stock to the pan and stir until rice absorbs stock
5. Repeat, adding the remaining stock in portions. Allow stock to be absorbed before adding the next portion. Cook until rice is just tender and reaches a creamy consistency. Should take about 20 minutes
6. Add parmesan and reserved asparagus, mushrooms, and argula
7. Stir in remaining butter and season to taste

Categories
fruit mexican recipe snack

808 – Fatt Matt’s Peach Fuzz Salsa

Fatt Matt’s Peach Fuzz Salsa

1 Poblano pepper, minced
1 red bell peppers, minced
1/2 yellow pepper, minced
1/2 orange pepper, minced
2 jalapenos, minced
10 green onions minced
1 med purple/red onion diced
1 handful of cilantro, chopped
2 C jicama, minced (optional or can substitute a granny smith apple)
1 heaping Tbs minced garlic
1 dry pint grape tomatoes, quartered
1 15 oz can of diced peaches in heavy syrup pureed
1 12 oz can petite diced tomatoes
1 can of drained and washed black beans
1 T cumin
3/4 C cider vinegar
1 tsp allspice
1/4 C Franks hot sauce
2 tsp kosher salt
1/2 tsp black pepper
1/2 cup honey
2 Tbsp Chili Powder
1/4 tsp Deadly Dudley (or Cayenne Powder)
2 Tbsp Lime Juice

Mix all ingredients, refrigerate for at least 2 hours, stir often and lightly drain off liquid and serve.

Aunt C’s Salsa

3 cans Hunts diced tomatoes
2 jalapeno peppers
1 med onion cut up in several pieces
2 fresh garlic cloves
5 springs of cilantro with stems
1 tsp olive oil
1/2 tsp cumin
1 tbsp of lime juice

Salt to taste (some canned tomatoes generally have lots of salt but others do not)
Cilantro leaves from ~ 8 – 10 sprigs to garnish.

1. Place all ingredients in a food processor or blender and blend until smooth.
2. Add water for desired consistency if too thick.
3. Allow the flavors to blend for an hour.
4. Garnish with cilantro.

Matt Lusk

Categories
chicken dessert fruit recipe soup vegetable

807 – Sandwich On-the-Side, Yummy Chicken Chowder, Pineapple Cake

Sandwich On-the-Side

Whole grain bread, bun, pita, or bagel
Filled with your choice of:
Cheeses- american, monterey, pepper-jack
Veggies- tomato, lettuce, red onions, fresh spinach, cucumber, avocado, olives, bell pepper
Fruits- sliced apple, pear

Choose whole grain bread and layer with cheese, vegetables, and fruits of your choice. Season with dried or fresh herbs plus a light drizzle of olive oil. Other options for dressing the sandwich include light mayo or light/non-fat cream cheese.

Yummy Chicken Chowder

2 tablespoons canola oil
1/2 chopped onion
2 stalks chopped celery
1/2 chopped bell pepper
3 ears fresh corn kernels
1 clove minced garlic
1 cup chicken stock
2 cups low-fat milk
2 chicken breasts, chopped
1 (14.75 oz.) can cream style corn
2 tablespoons cornstarch
2 teaspoons chopped fresh herbs (your choice of basil, oregona or thyme)
Salt and pepper to taste.

1. Heat oil in Dutch oven and add fresh vegetables and garlic.
2. Cook 5 minutes until vegetables are tender.
3. Add chicken breast, stock and milk.
4. Allow soup to heat to a slow simmer, then add canned corn.
5. Return to simmer.
6. Mix cornstarch with enough water to completely dissolve then pour into hot soup while stirring.
7. Continue stirring until soup is thickened then remove from heat and serve immediately.

Honey Lime Fruit Salad

4 cups chopped fruit (melon, grapes, berries, peaches, and apples are good choices)
4 tablespoons salted nuts

Dressing:

4 tablespoons honey
4 tablespoons limead concentrate
2 teaspoons poppy seeds (optional)

Add chopped fruit of your choice to bowl and top with salted nuts.
Combine dressing ingredients and mix well.
Drizzle over fruit and serve immediately. Refrigerate leftovers.

Fast and Friendly Salad Dressing
The tang of yogurt and the zip of Ranch.

1 cup plain Greek yogurt
1/2 cup 1% milk
1 packet dry Ranch dressing mix

Combine all ingredients until smooth. Refrigerate until ready to serve.

Pineapple Cake

1 box Angelfood cake mix
1 (20 oz.) can crushed pineapple in its own juice
Combine dry cake mix and undrained pineapple.

Stir until well moistened, being careful not to overmix.
Pour batter into ungreased 9 x 13 baking dish.
Bake at 350°F oven for 40 minutes or until golden brown and toothpick tests clean.

Rhonda Matthews

Categories
recipe vegetable

806 – Roasted Peppers and Onions

1 red, green, and yellow bell pepper, quartered and seeds removed
1 large sweet onion, quartered and separated into pieces
1/2 cup olive oil
3 tablespoons lemon juice
1 tablespoon dried oregano
1 teaspoon Lowcountry seasoning
1 teaspoon freshly ground pepper

1. Preheat oven to 400 degrees. Take the bell pepper quarters and cut into medium sized chunks.
2. Add the bell peppers, onions, olive oil, lemon juice, oregano, Lowcountry seasoning, and pepper to a medium sized bowl and mix together. Cover with plastic wrap and let marinate for 1-2 hours.
3. Place on a baking sheet lined with a Silpat. Roast in the oven for 20-25 minutes, until they look carmelized. Remove from the oven and serve hot.

Mark Pollard

Categories
pasta pastry recipe salad vegetable

805 – Vegetable Bean Soup, Macaroni Salad, Applesauce Cranberry Bread

Vegetable Bean Soup

1 (16oz) can of ready-to-eat vegetable soup (or 1 can of condensed vegetable soup prepared as directed)
1 cup water
1 tablespoon dried onion or 1 teaspoon onion powder
1 small can of diced tomatoes (do not drain)
1 can pinto, black or northern beans, rinsed and drained
1 teaspoon dried basil
½ teaspoon garlic powder
¼ teaspoon pepper

Combine all ingredients in a medium saucepan.
Cook on medium heat until onions are tender and soup is hot. Stir often while cooking.
Yield: 3 servings

Nutrition Facts: Calories 230, Total Fat 0.6g (1% DV), Sat. Fat 0.2g (1% DV), Cholest. 0.0mg (0% DV), Sodium 555.8mg (23% DV), Total Carb. 45.3g (15% DV), Fiber 9.7g (39% DV), Sugars 3.6g, Protein 12.8g, Vitamin A (12% DV), Vitamin C (15% DV), Calcium (11% DV), Iron (16% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Macaroni Salad

8 ounces whole wheat elbow macaroni, cooked and cooled
½ cup lite mayonnaise
½ cup fat free plain yogurt
2 tablespoons vinegar
1 tablespoon mustard
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup chopped celery
1 cup chopped green bell pepper
¼ cup chopped onion

In a large bowl, combine all ingredients until thoroughly combined.
Cover and refrigerate until ready to serve.
Yield: about 6 servings

Nutrition Facts: Calories 112, Total Fat 4.4g (7% DV), Sat. Fat 0.1g (0% DV), Cholest. 4.2mg (1% DV), Sodium 424.5mg (18% DV), Total Carb. 15.9g (5% DV), Fiber 2.0g (8% DV), Sugars 3.1g, Protein 3.4g, Vitamin A (3% DV), Vitamin C (35%DV), Calcium (4% DV), Iron (3% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Applesauce Cranberry Bread

1 ¾ cup flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup sugar
½ cup finely grated carrots
½ cup applesauce
1 egg (or 2 egg whites or ¼ cup egg substitute)
2 tablespoons vegetable oil
1/3 cup dried cranberries

Lightly spray bottom of 8x4x2-inch loaf pan with vegetable cooking spray.
In a large bowl, sift flour, baking powder, baking soda and salt.
In a medium bowl, combine sugar, carrots, applesauce, egg and vegetable oil.
Combine applesauce mixture with flour mixture until moistened; fold in cranberries.
Pour batter into loaf pan; bake at 350°F for 45-50 minutes, or until toothpick inserted in center of loaf comes out clean.
Allow bread to cool in pan for 10 minutes; remove and cool completely on rack. Wrap in aluminum foil and store overnight at room temperature before slicing.

Makes 16 servings

Nutrition Facts: Calories 106, Total Fat 2.2g (3% DV), Sat. Fat 0.2g (1% DV), Cholest. 13.2mg (4% DV), Sodium 86.3mg (4% DV), Total Carb. 20.1g (7% DV), Fiber 0.7g (3% DV), Sugars 8.9g, Protein 1.9g, Vitamin A (13% DV), Vitamin C (1% DV), Calcium (3% DV), Iron (4% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Kimberly Baker