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
fruit pork recipe vegetable

739 – Pinto Beans Ole’

Pinto Beans Ole’

1-16 ounce bag dry pinto beans
8 cups water
1-16 ounce jar salsa
4 cups water

Sort dry pintos and discard any shriveled, odd beans. Soak beans overnight in 8 cups water.
Discard soaking water once the beans have rehydrated.
Cook beans with remaining ingredients on low setting for 3-4 hours in crockpot.

Crispy Pork

1 pound fresh pork, cut into cubes
1 tablespoon oil
1 tablespoon ground cumin
Salt to taste

Heat oil in skillet over medium high heat. Add pork cubes and saute quickly until browned and just crispy. Add cumin and salt and stir. Serve immediately.

Favorite Spinach

1 pound frozen spinach, thawed
2 tablespoons margarine
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons flour
1 cup skim milk
2 tablespoons parmesan cheese

Melt margarine over medium heat in a small pot. Add garlic powder and onion powder, stirring to combine. Add flour, and whisk until smooth. Cook 3-4 minutes then add skim milk, stirring continually until white sauce forms.

Pour white sauce over thawed spinach and gently stir to combine. Sprinkle with parmesan cheese and bake at 350 degrees F for 20 minutes or until bubbly. Serve immediately.

Pineapple Perfection

1 can (20 ounces) pineapple
1 container lemon yogurt
Juice of 1 lime
2 tablespoons sugar
1 cup ice

Add all ingredients to blender and puree until completely smooth. Serve immediately.

Rhonda Matthews