chicken dessert fruit pasta recipe vegetable

906 – Zucchini Noodles, Easy Chicken Parmesan

Zucchini Noodles

2 Zucchini Squash
2 tablespoons olive oil
Salt and pepper to taste
Wash squash well and trim away ends.
Either cut squash into thin strips OR use spiralizer (vegetable noodle maker) to cut squash into thin noodles.
Add squash to hot skillet with olive oil.
Cook 5-8 minutes until squash is tender. Season with salt and serve.

Easy Chicken Parmesan

2 tablespoons olive oil
2 chicken cutlets, pounded thin
1 teaspoon basil
1 teaspoon oregano
1 teaspoon onion powder
Salt and pepper to taste

Heat oil in skillet over medium high heat.
Sprinkle seasonings evenly over chicken cutlets.
Cook cutlets in hot skillet until golden brown on each side, approximately 4 minutes per side.
Keep warm on covered plate until ready to serve.
Best served with tomato sauce and parmesan cheese.

Quick Tomato Sauce

1 (28-ounce) can tomatoes
1 clove garlic, crushed
1 teaspoon basil
1 teaspoon salt

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

Light N Lemon Pie

1 (.3 ounce) package sugar free lemon gelatin
2 cartons low-fat lemon yogurt
1 carton light frozen whipped topping, thawed
1 graham cracker crust (9 inches)

Combine gelatin and yogurt until smooth. Fold in whipped topping.
Pour into crust and refrigerate until ready to serve.

Change the flavor! Try different combinations of gelatin and yogurt for a different taste: vanilla plus cherry gelatin; pineapple yogurt and peach gelatin; key lime yogurt and orange gelatin.
All produce yummy results.

Rhonda Matthews

The Peggy Denny Show – Recipe # 906 PT1

The Peggy Denny Show – Recipe # 906 PT2

chicken dessert fruit recipe vegetable

863 – Candy Carrots, Roasted Chicken, Skinny Potato Salad, Frozen Banana Dessert

Candy Carrots

1 small bag baby carrots
1 tablespoon butter
1/2 tablespoon honey
Salt to taste
Boil carrots until fork tender.
Add butter, honey and salt to pot and stir gently until butter is melted and coats carrots.
Serve hot.

Roasted Chicken

1 whole chicken
Salt and pepper to taste
2 tablespoons oil
Herbs of your choice
1 small onion, quartered
1 lemon, quartered

Rub chicken with salt, pepper and oil. Stuff cavity of the bird with onion, lemon and herbs of your choice.

Place prepared 1 hour until the thickest portion of the bird registers 165 degrees Fahrenheit on a food thermometer. Cover or tent with aluminum foil if skin becomes too brown. Allow bird to rest 20 minutes bird on rack in baking pan. Cook at 325 degrees Fahrenheit approximately before slicing and serving. Freeze carcass and uneaten meat for a head start on chicken soup! Meal #2 from one bird.

Wash and sanitize all surfaces touched by chicken to prevent cross contamination of salmonella and other pathogens. Home-made sanitizer instructions on back of pamphlet.

Skinny Potato Salad

2 pounds red potatoes, scrubbed and cut into bite-size portions
3 tablespoons mayo
1 teaspoon mustard
3 tablespoons plain yogurt
2 green onions, minced
1 stalk celery, minced
1 boiled egg, diced
Salt and pepper to taste

Boil potatoes over medium heat until fork tender. Drain.
Mix remaining ingredients together in large bowl.
Add cooled potatoes to bowl and gently stir to coat.
Serve immediately or hold in refrigerator until ready to serve.

Frozen Banana Dessert

Peeled, sliced frozen bananas
Splash of cream

Add bananas to food processor and puree until completely smooth.
Top with chopped fruit of your choice and serve immediately.
Leftovers can be stored in the freezer.
Blend again to regain smooth consistency.

Homemade Sanitizer

1 quart water
1 scant teaspoon plain bleach

Mix water and bleach together and place in squirt bottle.
Surfaces should be washed and rinsed first, then spiritized with sanitizer solution.
Allow solution to air dry. Good for countertops, cutting boards, knives, and other food contact surfaces.

Rhonda Matthews

fall holiday recipe salad vegetable

851 – Kale Pesto, Warm Turnip Green Dip, Holiday Kale Salad

Kale Pesto

2 cups Nature’s Greens® Kale, firmly packed
1 quart water
1 teaspoon Sea salt
1/2 cup Rawl® parsley, firmly packed
1/4 cup toasted Pine nuts
3 medium size cloves garlic, minced
1/8 teaspoon Sea salt
Dash black pepper
Couple dashes ground cumin
1 tablespoon lemon juice
3 teaspoons Olive oil
1/4 cup grated Parmesan cheese

Pour kale into a colander and set aside.
In a medium size saucepan, bring water and Sea salt to a boil.
Insert colander of kale into boiling water and steam kale for 5 minutes or until wilted.
Remove kale and drain well.
Place kale along with all remaining ingredients except cheese in a blender or food processor.
Process until slightly chunky; stir in cheese.
Serve in a glass dish.

Pesto can be refrigerated for up to 5 days; cover with a thin layer of Olive oil to prevent browning.
Left-over pesto can be frozen in ice cube trays for later use in vegetables, sauces, soups, pasta or however one wishes, depending on preference.
Yield: 1 cup.

Warm Turnip Green Dip

1 (1-pound size) Natures Greens® Turnip Greens
1 cup water
1 (14-ounce size) can Chicken broth
1 tablespoon Olive oil
8 slices Low Sodium bacon, chopped
1 cup Versatile Veggies® Chopped Yellow Onion
2 teaspoons minced garlic
6 tablespoons dry white wine
12-ounces Neufchatel cheese, cut up
1 cup low fat sour cream
1/2 teaspoon dried crushed red pepper
1/4 teaspoon salt
1 cup grated Parmesan cheese

Pour water and broth into a pot and bring to a boil over high heat.
Pour in turnip greens and cook for 20 minutes.
In a large skillet over medium heat, cook bacon in oil until crisp about 6 minutes.
Remove bacon from oil and drain on paper towels.
Reserve 1 tablespoon drippings in skillet.
Sauté onion and minced garlic in reserved drippings for 4 minutes.
Add wine and cook for 2 minutes stirring to loosen particles from bottom of skillet.
Stir in cooked turnip greens, cheese, sour cream, crushed red pepper, salt, and 1/2 cup Parmesan cheese.
Cook, stirring often, for 8 minutes or until cheese is melted and mixture is thoroughly heated.
Transfer to a prepared 1 1/2 quart baking dish.
Sprinkle with remaining Parmesan cheese.
Broil 6 inches from heat 4 minutes or until cheese is slightly browned.
Sprinkle with cooked bacon.
Serve with crackers of choice.
Yield: 4 cups.

The Perfect Holiday Kale Salad

1/2 package Natures Greens® Kale
1 cup dried cranberries
3 Navel oranges, peeled and sectioned
1 cup Versatile Veggies® Diced Red Onion
1 (4-ounce size) package Turkey bacon bits
1 cup chopped walnuts
1 bottle Light Rasberry Walnut Vinaigrette Dressing

Toss kale with cranberries, Navel orange sections, diced red onions, Turkey bacon bits, and chopped walnuts.
Serve with dressing on the side.
Yield: 6-8 servings.

4 strips Low Sodium bacon, diced
1 tablespoon Olive oil
1/2 (8-ounce size) pkg. Versatile Veggies® Diced Yellow Onion
2 (12-ounce size) pkgs. Versatile Veggies® Diced Sweet Potatoes
1 large Granny Smith apple, chopped
1 cup chicken stock
1/4 teaspoon dried thyme
1/4 teaspoon ground allspice
1 tablespoon chopped fresh Rawl® parsley

In a large nonstick skillet over medium-high heat, sauté bacon for 3 minutes or until brown.
Add onion and sauté 2 additional minutes.
Stir in sweet potatoes and sauté 5 minutes.
Stir in apple and next 3 ingredients.
Cook, stirring often, for 20-30 minutes or until apples and potatoes are tender.
Sprinkle with parsely just before serving.
Yield: 4-6 servings.

Luscious Roasted Fall Veggie Bake

3 (12-ounce size) pkgs. Versatile Veggies® Diced Butternut Squash
3 (12-ounce size) pkgs. Versatile Veggies® Diced Sweet Potatoes
1 cup Extra Light Tasting Virgin Olive Oil
1 cup firmly packed light brown sugar
1 1/2 cups pecans, chopped
2/3 cup all purpose flour
1/2 cup butter substitute or 8 tablespoons melted butter
1 cup coconut
1 1/2 cups sugar
2/3 cup butter substitute or butter, melted
1 cup egg beaters or 4 eggs
1 tablespoon Vanilla extract
1 tablespoon ground cinnamon
3/4 teaspoon ground nutmeg
3/4 cup fat free half and half
8 jumbo marshmallows cut in half
Preheat oven to 350°.

Line 2 baking sheets with aluminum foil.
Stir butternut squash and sweet potatoes together.
Spoon onto lined baking sheets.
Drizzle 1/2 cup oil over each pan of vegetables.
Place trays on lower racks of oven.
Bake vegetables for 20 minutes.
Stir both pans.
Rotate position of pans in oven and bake for an additional 20 minutes or until brown and tender.
Remove from oven and cool.
Prepare a 4-quart baking dish.
Mix brown sugar, chopped pecans, flour, butter substitute, and coconut together, stirring well.
Pat into prepared baking dish.
Mash cooked sweet potatoes and squash together; set aside.
Mix sugar, butter substitute, egg beaters, vanilla, cinnamon, and nutmeg together with half and half.
Mix in mashed vegetables.
Pour over crust; place in center of oven and bake for 45 minutes or until knife inserted in center comes out clean.
Place marshmallows on top and bake for an additional 5 minutes or until marshmallows are browned.
Yield: 22-24 servings.

Donna Bundrick Griffin
Walter P. Rawl & Sons

The Peggy Denny Show – Recipe # 851 Pt. 1

The Peggy Denny Show – Recipe # 851 Pt. 2

pasta recipe salad turkey vegetable

833 – Bowtie Pasta with Turkey Sausage, Peas and Mushrooms

Bowtie Pasta with Turkey Sausage, Peas and Mushrooms

1 pound ground Italian turkey sausage, removed from casing
1 (8-ounce) package baby portabella mushrooms, sliced
8 ounces frozen peas, defrosted slightly
1 (12-ounce) package dried bowtie pasta
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup extra virgin olive oil
Salt and pepper, to taste

1. In a large pot, bring 6 quarts of lightly salted water to a boil.
2. In a large sauté pan over medium heat, brown turkey sausage.

Remove meat from pan, drain, and set aside.
Add mushrooms (with a drizzle of olive oil if needed) and season with salt and pepper.
Sauté until all the liquid from the mushrooms has evaporated, about 5 minutes.
Add peas and sauté for 3 minutes.
Return the meat to the pan and cook for another 2 minutes.
Remove from heat and set aside.

3. Meanwhile, when the pot of water has come to a boil, add pasta and cook until al dente,
about 8 minutes. Drain in a colander. Return pasta to the pot and add the meat mixture.
Turn off the heat and stir to combine.
4. Add grated cheese, and drizzle with olive oil.
Stir well and serve.
Yield: 6 servings

Mixed Green Salad with Fruit and Citrus Vinaigrette


6 ounces mixed salad greens
2 oranges, peeled, sectioned and juiced (set aside)
1 cup sliced strawberries


2 tablespoons fresh orange juice
2 tablespoons red wine vinegar
2 teaspoons extra-virgin olive oil
2 teaspoons Dijon mustard
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1. To prepare salad, place greens, orange sections, and strawberry slices in a large serving bowl.
2. To prepare dressing, combine orange juice and next 6 ingredients (through pepper) in a small bowl, stirring well with a whisk.
Set aside.
Drizzle dressing overtop salad and toss to coat.
Yield: 6 servings

Gorgonzola and Pecan-Coated Grapes

3/4 cup finely chopped pecans
2 ounces crumbled Gorgonzola cheese
2 ounces low-fat cream cheese
18-20 seedless red grapes

1. Preheat oven 325°. On a baking sheet, spread out chopped pecans and bake for 5 minutes. Remove and cool.
2. Using a wooden spoon (or electric mixer), cream together the Gorgonzola and cream cheeses.

Place a teaspoon of the cheese mixture in the palm of your hand; imbed one grape in the mixture, shaping the mixture around the grape to coat.

Then roll the covered grapes in the finely chopped pecans.
Place on a serving tray and chill for 30 minutes until coating is firm.
Marie Hegler

Food Safety & Nutrition Agent at Clemson University

The Peggy Denny Show – Recipe # 833 Pt 1

The Peggy Denny Show – Recipe # 833 Pt 2

dinner fruit pasta recipe salad vegetable

818 – Tangy Apple-Pear Salad, Pasta-Sausage Supper

Tangy Apple-Pear Salad

2 apples, chopped
2 pears, chopped
1/2 cup vinegar
3 tablespoons sugar
1 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon cinnamon
1/4 cup oil

Toss together apples and pears. Mix remaining ingredients and pour over fruit, stirring to coat.
Serve cold.

Pasta-Sausage Supper

8 ounces smoked sausage, finely diced
2 cups kale, shredded
3 cups multi-grain pasta, cooked and drained
2 tablespoons olive oil
Add olive oil to medium hot pan. Saute sausage until brown and crispy.
Add kale to pan and stir with sausage until kale is cooked and wilted (5-7 minutes.)
Stir in Easy Cream Sauce and serve immediately. Store leftovers in refrigerator.

Easy Cream Sauce

2 Tablespoons butter or margarine
1 Tablespoon flour
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 milk and whisk until mixture is thickened.
Add salt and pepper to taste.

Roasted Winter Vegetables

2 cups sweet potatoes, peeled and cubed
2 cups butternut squash, peeled, seeded and cubed
2 tablespoons olive oil
3 tablespoons brown sugar
Salt to taste

Place sweet potatoes and butternut squash in baking dish.
Add olive oil and toss to completely coat vegetables.
Sprinkle evenly with brown sugar and add scant amount of salt, if desired.
Cover baking dish and cook in preheated 375 degree Fahrenheit oven for 45 minutes or until vegetables are fork tender.
Other winter vegetables that are excellent mixed with sweet potatoes and butternut squash in this dish:
peeled, cubed, fresh beets
chunks of carrots
acorn squash rings
cabbage wedges

Love honey? Try omitting the brown sugar and adding honey to this recipe. Yummy!

Jalapeno Jelly

3/4 pound jalapeno peppers
2 cups cider vinegar, divided
6 cups sugar
2 pouches liquid pectin
Green food coloring (optional)
Wash peppers, drain. Remove stems and seeds. Puree peppers and 1 cup vinegar in blender.
Combine puree, remaining 1 cup vinegar and sugar in saucepot. Boil 10 minutes, stirring constantly.
Stir in liquid pectin and return to boil. Boil hard 1 minute, stirring constantly.
Remove from heat, skim foam if needed. Stir in 2-3 drops food coloring, if desired.
Laddle hot jelly into hot jars, leaving 1/4 inch headspace. Wipe jar rims.
Adjust 2-piece caps. Proccess 10 minutes in a boiling water bath canner.
It is recommended to use gloves when seeding hot peppers to prevent hands from being burned.
Yield: 5 half-pints jars.

Source: Ball Blue Book

Rhonda Matthews