wa's bread stuffing

2 eggs
1 yellow onion, chopped
4 stalks celery, chopped
2T garlic, minced
1 cup stuffing
7 slices one day old white bread, crumbled
35oz chicken broth
4 heaping tablespoons sage
2t garlic salt
salt and papper to taste

saute onion, celery, and garlic in olive oil. add salt, pepper, and garlic salt.

in a bowl, mix stuffing, bread, sage, chicken broth, eggs to right consistency. add onion/celery mixture to bread mixture. mix well.

pour into a 9x12 pyrex. bake at 350 for 30 mintues covered, 15 additional minutes uncovered.

sausage stuffed sweet dumpling squash

2 acorn squash
1lb pork sausage, sweet or hot
1 onion, chopped
1lb mushrooms, sliced
2 cups bread crumbs, optional
1/2 cup dried cranberries
salt and pepper to taste
2T maple syrup, optional
2T butter, cut into pieces, optional
crumbled goat cheese

preheat oven to 400 degrees. split squash through the stem and remove seeds and fibers. place the squash halves, cut side down, in roasting pan. add 1/2 inch of water and bake about 30 minutes or until squash is tender.

meanwhile, in a large skillet, brown the pork sausage and drain off about half the fat. add the onion and mushrooms and saute until soft. add the bread crumbs, if using, and cranberries. season to taste with salt and pepper.

when the squash are done, divide filling among the four. (you will have leftover stuffing mix.) drizzle the maple syrup on top of each squash and dot with butter if desired. return the stuffed squash to the oven and bake another 10 minutes, uncovered, to crisp the top. top with crumbled goat cheese, if desired.

give credit: dallas morning news

jalopeno chicken casserole

1 rotisserie chicken - bone off, shredded
1 onion, chopped
8 oz low fat sour cream
2 boxes frozen chopped spinach, thawed
2 jalopenos, chopped and no seeds or 1/3 cup jarred, sliced, jalopenos
8 oz jack cheese
1 can cream of mushroom soup
salt and pepper to taste

saute shredded chicken and chopped onion. add sour cream, cream of mushroom, spinach, jalopenos, salt and pepper. mix well. layer the chicken mixture and cheese in 9x12 pyrex. top with cheese.

bake at 375 degrees for 30 minutes.

squash casserole

3 yellow squashes, sliced
1 can cream of mushroom soup
1 8oz sour cream
1 7oz jar sliced pimentos
1 large onion, chopped
1 cup cheddar cheese, grated (optional)
salt and pepper, to taste
1 stick butter
1 package pepperidge farm herb bread crumbs

cook squash in salted water for 7 minutes. drain and add next 6 ingredients plus salt and pepper. in separate skillet, melt butter and add 8oz (about half the bag, assuming a 16oz bag) stuffing. mix well. pack stuffing mixture in 9x11 pyrex and pour squash mixture over. cover with additional bread crumbs.

bake at 350 degrees for 30 minutes.

give credit: betsy

white chili

Ingredients:
1 rotisserie chicken
2 cans chicken broth
1 teaspoon lemon pepper
2 teaspoons cumin
2 cloves garlic minced
1 cup (or more) chopped onion
2 9 oz packages frozen corn
2 7 oz cans chopped green chilies
juice of 1 lime
red pepper flakes to taste
2 15 oz cans great northern beans
crushed tortilla chips
shredded monterey jack
salsa verde

Instructions:
1. Remove chicken from bone and cut into 1 inch pieces, place in crock pot or stove top and add chicken broth.
2. Saute onion and garlic in separate pan. Add to broth
3. Add corn, chilies, lemon pepper, cumin, lime juice, and red pepper to broth and bring to a boil - reduce heat to simmer
4. Add beans (undrained) and cook until heated through
5. To serve: crumble tortilla chips into each bowl and top with cheese...ladle in hot chili and top with salsa

give credit: carrie

wine and cheese party

several people have asked me for the type of cheese, etc. i served for my wine and cheese party. i would like to remember too, so i figure this is the best place for it. thanks to darlene for all the recommendations! here is everything that was served:

on the table:
pesto

olives

green grapes

strawberries

sliced cheeses (salsa cheddar, jalopeno jack, colby jack, swiss)

pecorino

blue cheese

smoked gouda

manchego (sitting in a lipped platter of honey)

brie

sliced baguette

party crackers

biscotti

in all sitting areas:

pretzal sticks

mixed nuts

everyone brought a bottle of wine.

award-winning chili - mexican fiesta

i've been craving chili ever since the weather turned. last night my friend deeann served this chili. delicious. i haven't made it yet, but i know i will!!!

4 pounds ground round, browned
1 large yellow onion, chopped
2 cans tomato puree, 15 oz cans
1 can tomato sauce, 15 oz can
4 tablespoons chili powder
1 teaspoon garlic powder
2 teaspoons cumin
4-5 teaspoons salt
30 oz can ranch style beans -- optional
1 can mexican rotel -- optional
4-5 splashes of tobasco sauce (optional)

brown meat and drain. saute onion while meat is draining, add all ingredients, bring to a boil and simmer.

layer with:
fritos
lettuce
mexican cheese and/or queso
guacamole
salsa

deeann even won a chili cook off award with this recipe. she had the trophy to prove it!

give credit: deeann

halibut with citrusy tomatoes and capers

1T plus 1t olive oil
2 cloves garlic, sliced
1 pint grape tomatoes, cut in half
1/2 cup fresh orange juice (i used juice of one lemon because i didn't have orange juice)
1/2 cup fresh flat leaf parsley
2t capers
kosher salt and black pepper
4 6oz pieces skinless halibut fillet

heat 1T of the oil in a large skillet over medium-high heat. add the garlic and cook, stirring often, until fragrant, about 30 seconds. add the tomatoes, orange juice, parsley, capers, 1/2t salt, and 1/4t pepper and simmer until some of the tomatoes begin to break down, 4 to 5 minutes.

meanwhile, heat the remaining teaspoon of oil in a large nonstick skillet over medium-high heat. season the fish with 1/4t each salt and pepper. cook until opaque throughout, 3 to 5 minutes per side. serve with the tomatoes.

field green salad with cider vanilla vinaigrette

8oz fresh mixed field greens

4 granny smith apples, sliced as thin as possible

1/4 cup golden raisins

1/4 cup cashews

1/3 cup vinaigrette

salt and pepper to taste

1 cup goat cheese

4 fresh apricots, pitted and sliced into eighths

place first five ingredients in a large salad bowl. toss with vinaigrette. season with salt and pepper. top with crumbled cheese and sliced apricots.

cider vanilla vinaigrette:

combine 1/2 cup cider vinegar, 1/4 cup white wine vinegar, 1/4 cup apple juice, 1 teaspoon ground coriander and 2 teaspoons pure vanilla extract. slowly whisk in 1.5 cups extra virgin olive oil. mix in 1/4 cup chopped parsley and 1/2 tablespoon chopped fresh basil. season with salt and pepper.

meditteranean chicken and orzo salad with sun-dried tomatoes and pinenuts

8 ounces (1¼ cups) orzo
1 cup diced cooked chicken
½ cup chopped oil-packed sun-dried tomatoes, drained
½ cup chopped fresh basil
1⁄3 cup chopped pitted kalamata olives
1/4 cup toasted pine nuts
2 tablespoons olive oil
1½ teaspoons freshly squeezed lemon juice
1 garlic clove, finely chopped
¾ teaspoon salt
½ teaspoon freshly ground black pepper
4 cups (about 3 ounces) crisp greens, such as romaine or Boston lettuce, for serving.

Bring a large pot of salted water to a boil.

Cook orzo according to package directions.

Drain well.

In a large bowl, combine orzo with chicken, sun-dried tomatoes, basil, olives and pine nuts.

To make the dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper.

Pour the dressing over the salad and toss to combine.

give credit: jana

italian stew

2 cans diced tomatoes (italian style)
2 cans beef broth
2 cups water
2 cubes beef bullion
1 pound sausage, cooked and crumbled
1 onion, diced
2 cloves garlic, minced
1t pepper
3t dried basil
3t italian seasoning

1 bag fresh spinach
20 oz fresh cheese ravioli

cook sausage, onion and garlic until onion is transparent and sausage is fully cooked. add tomatoes, beef broth, water, bullion, pepper, dried basil, italian seasoning and cook for 1 hour.

add ravioli and spinach and cook for 30 more minutes.

garnish with fresh basil, mozzarella and parmesan

give credit: jana

apple squash soup

"this sweet, silky and uplifting dish is the quintessential fall soup. i serve it to friends and family and even send it to school for my children's lunches. pair it with a salad or some sauteed greens and grains for an easy and satisfying meal."
excerpt from Clean Food

1 large butternut squash
1 large yellow onion, chopped
2T grapeseed oil
4 large apples, peeled, cored and quartered
4 cups vegetable stock
1 cup rice milk
1/4 cup coconut milk
1/2t ground nutmeg
sea salt

peel squash, cut in half and remove seeds. cut into 2 inch pieces.

in large pot over medium heat, saute onion in oil until soft (about 5 minutes). add squash, apples, stock, rice milk, coconut milk and nutmeg. cover, bring to boil, then reduce heat and simmer 20 minutes or until squash is soft. puree with handheld blender and remove from heat to cool slightly. season to taste with salt and serve.

grape, raisn, cheddar appetizer

grapes
raisins
cheedar cheese, cubed
honey

on a platter with a lip, douce with honey. thread grape, raisons, and cheddar cube on a toothpick and place cheddar side down on platter. repeat until platter is full.

give credit: honey girl kitchen

taco soup

again, i followed a recipe and added a touch of my own suggestions. and it was perfect. in the past, i've just dumped random ingredients for taco soup, and it's always been too spicy or too lame. this was perfect. even gustavo (the soup nazi) thought so!

2lbs ground beef
1 onion, chopped
3 cloves garlic, minced
1 can green chiles
2 cans mexican style rotel
2 cans ranch style beans
2 cans black beans, drained
1 packet taco seasoning
1 cup water
1 beef bullion cube
1t each salt, pepper, chili powder, cumin, garlic powder, red pepper flakes

saute ground beef with onion and garlic until beef is cooked. drain. combine all remaining ingredients along with beef mixture in a large soup pot. bring to boil on stove top then turn to medium and cover for 1-2 hours.

top with corn chips, cheese, avocado

give credit: betsy

chicken tortilla soup

in the past i haven't really followed a recipe for tortilla soup. this time i did. it was a recipe combination of 2 women from lamesa along with a couple of my own suggestions. it was delicious!

1 onion, chopped

2 cloves minced garlic

1 7oz can chopped green chiles

1 jalapeno

2 15oz cans stewed tomatoes, mashed

1 11oz can tomato soup

1 15oz can chicken broth

1 15oz can beef broth

2t worcestershire sauce

1t each salt, chili powder, cumin, sugar, pepper

1/4t tabasco sauce

1.5c water

1 rotisserie chicken, remove skin and bones

saute onion and garlic in 2T olive oil until onion is translucent.

add all ingredients in a crock pot and cook on high for 4-6 hours.

top with tortilla chips, cheese, avocado

quick boiled broccoli and stems with toasted sesame seeds

yesterday i ate a terrible breakfast and lunch, so i figured dinner should call for some clean food!

1 bunch broccoli

2T flax seed oil

1t ume plum vinegar (i substituted with rice vinegar because i could not find the ume plum)

2T toasted sesame seeds

cut broccoli florets from stems. chop florets into pieces and place in pot. trim and discard dry ends from broccoli stems. peel, discard outer skins, chop stems and add to pot with florets. add 2 inches of water, cover, bring to boil and cook 2-3 minutes or until bright green and just tender. drain water and toss broccoli with flax seed oil and vinegar. sprinkle with sesame seeds and serve.

i served this over a bed of quinoa.

give credit: clean food

mediterranean harvest gratin

2T Olive Oil

1 Chopped Onions

Salt and pepper to taste

2t chopped Thyme

1 yellow squash, trimmed, cut in 1/4-inch slices

1 zucchini, trimmed, cut in 1/4-inch slices

1 eggplant, trimmed, cut in 1/4-inch slices

2 cups Italian Seasoned Tomato Sauce

3/4 cup Part-Skim Ricotta Cheese

2T Olive Oil

Preheat oven to 350 degrees.

Add pure olive oil and onions to large skillet on MEDIUM. Cook, stirring occasionally, about 15 min, until soft but not browned. Season to taste with salt and pepper.

Arrange onions in single even layer in 13x9x2 inch casserole dish; top with thyme. Alternate slices of yellow squash, zucchini, and eggplant over onions to create 3 slightly overlapping rows of veggies lengthwise in the pan. Sprinkle with salt and pepper. Dollop with tomato sauce; spread with spatula to cover vegetables.

Bake 20 min. Remove from oven; top with dollops of ricotta. Return to oven; cook 30 min. Drizzle with olive oil.

give credit: betsy

refried pinto beans with chiles

i figured it safest to start easy and familiar, so this is the recipe i chose to kick off my "quest to clean food eating":

3 garlic cloves, minced
1 small onion, diced
2T grapeseed oil
4 cups cooked pinto beans
2 4oz cans chopped green chiles
1t chile powder
1t gound cumin
1/2t sea salt
2T lime juice
chopped fresh cliantro for garnish

in saute pan or dutch oven over medium heat, saute garlic and onion in oil until soft (about 3 minutes). add beans and remaining ingredients except cilantro and saute another 3-4 minutes. with the back of a wooden spoon, gently mash the beans to your desired consistency. i like my finished product to be fairly chunky so i mash only half the ingredients. remove from heat, top with cilantro and serve.

serves 6

i served this with broiled tilapia and guacamole.

give credit: clean food

mud cream pie

1 container cool whip
1 bag heath bar bits
1 chocolate pie crust
hersheys chocolate syrup

cool whip close to room temperature. mix in most of bag of heath bar bits and set aside rest of bag. pour mixture into pie crust. top with rest of bits and chocolate syrup. cover and put in freezer until ready to serve.

corn dip

2 (15oz) cans fiesta-style corn, drained
1 (7oz) can diced green chiles
5 green onions, chopped
1 (8oz) container sour cream
1 jalapeno pepper, chopped
3/4 cup mayonnaise
10 oz shredded cheddar cheese

in a medium size mixing bowl, combine all ingredients. mix well. cover and refrigerate until ready to serve.

serve with frito scoops.

a quest

i recently told gustavo that we don't eat unhealthy, but nor do we necessarily eat healthy. he was surprised, assuming he ate quite healthy. since then, we've been talking about about changing our eating habits.

we went to barnes and nobles today and this book was displayed front and center. it called my name, mostly because i like the name of the book and i liked the clean design of the book cover. (marketing victim!). i bought it. my goal is to educate myself a bit (which is what the first 30+ pages will do), then try some recipes....one a week. other than the cover of the book, i was also drawn to the layout. the recipes are divided into seasons. so happy autuum, i'll begin tackling some of those recipes and report on my progress.

autumn is a second spring when every leaf is a flower.
-albert camus

hatch an enchilada fritatta (variation)

it's hatch chile season and my friend, darlene over at honey girl kitchen, entered her unique recipe "hatch an enchilada fritatta" (clever name, right!?) into central market's hatch chile recipe contest. this morning i cooked a variation of her fritatta (since i didn't have all the ingredients). it was, i must say, delicious. thanks to darlene, of course.

6 Eggs
2 tablespoons 2% milk
couple of handfuls of corn tortilla chips
1 tablespoon butter
7oz canned Hatch Diced Green Chiles
2 garlic cloves, minced
1 cube of chicken bouillon crumbled
4 sausage patties, crumbled (optional)
¼ tsp pepper
2 slices of provolone cheese
2 slices of mozzarella cheese

Garnish: Sliced avocado

Wisk eggs & milk till mixture is light yellow, set aside. Add butter to pan, sauté onion, garlic, chicken bouillon, sausage, pepper & green chilies, for about 3 minutes. Add tortilla chips and egg mixture to the sauté, coat all ingredients with egg. Once egg on edges is visibly cooked (about 3 minutes) but runny on top, top with cheese slices, cook on low for 3 more minutes. Put the pan in the broiler for 5 minutes or till egg is set.

Cut into wedges & garnish. Can be served warm, room temperature or cold.

Note: a nonstick pan works best

eggplant lasagna with herbed ricotta and asiago

1/2 pound plum tomatoes, halved and seeded
1 clove garlic
3 tablespoons olive oil
kosher salt and black pepper
2 eggplants (about 3 pounds), sliced lengthwise 1/4 inch thick
1 cup ricotta
1 large egg
1/2 cup fresh basil, chopped
1/4 cup grated Asiago or Parmesan (1 ounce)
4 cups mixed greens

Heat broiler. In a food processor, puree the tomatoes, garlic, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.

In 2 batches, arrange the eggplant on a broilerproof baking sheet, brush with 2 tablespoons of the oil, and season with ½ teaspoon salt and ¼ teaspoon pepper. Broil until charred and tender, 3 to 4 minutes per side.

Meanwhile, in a small bowl, combine the ricotta, egg, basil, and ¼ teaspoon each salt and pepper.

Spread half the tomato sauce in the bottom of an 8-inch square baking dish. On top of it, layer a third of the eggplant and half the ricotta mixture. Repeat with another layer of eggplant and ricotta. Top with the remaining eggplant and tomato sauce. Sprinkle with the Asiago.

Reduce oven to 400º F and bake until bubbling, 15 to 20 minutes. Let rest for 10 minutes before serving.

give credit: real simple

green squash soup

1 medium leek, preferably organic
1 pound summer squash, such as zucchini, preferably organic
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
4 cups vegetable stock
1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram
2 tablespoons artichoke purée

GARNISH
Freshly grated Parmesan cheese

Remove the root end and green top part of the leek. Wash the white part of the leek well to remove any dirt, then chop it into fine pieces. Wash and trim the squash and chop it into medium-sized pieces.

Heat the olive oil in a skillet over medium heat. Add the chopped leek and sauté it until it is translucent. Add the squash and sauté, stirring, until the squash softens, about 10 minutes. Season with salt and pepper.

Add the stock and marjoram, heat to boiling, cover, reduce heat, and boil gently for 30 minutes. Add the artichoke purée and mix well.

Pour the soup into a food processor and process into a coarse purée. Serve the soup in warm bowls with freshly grated Parmesan cheese to garnish.

give credit: the healthy kitchen

spaghetti with arugula and cherry tomatoes

Salt, to taste
12 ounces spaghetti
4 tablespoons olive oil
1 red onion, thinly sliced
Grated rind and juice of 1 lime
3 cloves garlic, crushed
Pinch of cayenne pepper
4 packed cups arugula
1 pint cherry tomatoes, halved
2 tablespoons coarsely chopped basil
3 ounces feta cheese, crumbled
3/4 cup freshly grated Parmesan
Extra Parmesan (for serving)
Extra feta (for serving)

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, for 8 minutes or until it is tender but still has some bite.
2. Meanwhile, in a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion, lime rind, and garlic. Cook, stirring often, 4 minutes, or until onions soften. Add cayenne pepper.
3. When the spaghetti is cooked, drain it and transfer to a large bowl. Add the remaining 2 tablespoons of olive oil and toss gently. Tip the spaghetti into the skillet. Toss again.
4. Remove the pan from the heat. Add the arugula, lime juice, and salt. Toss gently and cover the pan for a few minutes. The heat of the spaghetti will cook the arugula. Add the tomatoes, basil, feta, and Parmesan. Toss again. Serve with more Parmesan and feta.

give credit: boston.com

mexican vegetable salad with cumin vinaigrette

3/4 cup peeled and chopped jicama
1 carrot, shredded
3/4 cup shredded red cabbage
3 green onions, thinly sliced
1/2 cup diced bell pepper (red and/or green)
3 large roma tomatoes, diced
1 small can mandarin oranges, drained
2 avocados, diced
1 can black beans, drained
mixed salad greens

cumin vinaigrette
1/2 cup cider vinegar
1T dijon mustard
2t minced fresh oregano
1 1/2t ground cumin
1 clove garlic, pressed
1t fresh ground black pepper
1/2t salt
1 1/2c vegetable oil
1t fresh minced cilantro
dash of tabasco sauce

combine the vinegar, mustard, cumin, oregano, cilantro, garlic, pepper, and salt in a small bowl. whisk well. slowly drizzle in the oil, whisking constantly until smooth.

char chicken tacos

12 oz boneless, skinless chicken thighs (breasts work, too)
1 ripe avocado, peeled and pit removed
1 clove garlic, finely minced
1/4 cup chopped fresh cilantro, plus more for garnish
2 limes (1 quartered)
Salt and pepper, to taste
olive oil
1 tsp ground cumin
1 tsp chili powder or 1/2 tsp cayenne pepper
4 jalapeno peppers
1 large yellow onion, peeled and sliced into 1/4 -inch rings

First, make the guacamole: In a mixing bowl, combine the avocado, garlic, cilantro, and juice of one lime. Mix thoroughly and season with salt and pepper.

Preheat a grill on medium high. Drizzle a bit of olive oil over the chicken pieces and then rub them with the cumin, and chili powder or cayenne. Sprinkle on some salt and pepper. Add the chicken, whole jalapenos, and onion rings to the grill. Cook the chicken for 4 to 5 minutes on each side until it's lightly charred and firm to the touch. Cook the jalapenos and onions for the same amount of time, turning them to make sure they caramelize evenly.

Serve the grilled chicken with the guac, grilled vegetables, hunks of fresh lime, and more cilantro.
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Serving Suggestions Eat with: Warm corn tortillas and black beans.
give credit: men's health

creamy corn and vegetable soup

4 cups fresh corn kernels or 2 (10-ounce) packages frozen, thawed
2 cups nonfat milk
1 tablespoon olive oil
1 large onion, diced (about 2 cups)
1 medium red bell pepper, seeded and diced (about 1 cup)
1 medium zucchini, (about 1/2 pound) diced
2 cups low-sodium chicken or vegetable broth
2 plum tomatoes, seeded and diced
3/4 teaspoon salt
Freshly ground black pepper
1/2 cup fresh basil leaves, cut into ribbons

Put 2 cups of the corn and the milk into a blender or food processor, until smooth. Set aside.

Heat the oil in a large soup pot over a medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes. Add the remaining 2 cups of corn and the broth and bring to a boil. Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.

give credit: healthy appetite

portobello lasagna

12 whole-wheat lasagna noodles (about 3/4 pound)
2 teaspoons olive oil
12 ounces portobello mushrooms, chopped
1/2 teaspoon salt
4 cups Easy Tomato Sauce, recipe follows, or store bought marinara sauce
1 (15-ounce) container part-skim ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 egg, lightly beaten
Freshly ground black pepper
Pinch ground nutmeg
1/4 cup grated Parmesan
3 ounces grated part-skim mozzarella cheese (about 2/3 cup)

Preheat the oven to 375 degrees.

Cook the noodles al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.
Heat the oil in a large saute pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon of salt. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl combine the ricotta cheese, spinach, egg, the remaining 1/4 teaspoon salt, a few turns of pepper, and nutmeg.

Spread 1 cup of tomato sauce on the bottom of a 9 by 12-inch baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle. Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish. Repeat with the remaining noodles. Spread the remaining 1 1/2 cups of sauce over the lasagna rolls. Top with grated cheeses, cover loosely with foil, and bake for 45 minutes. Uncover and bake for 15 minutes more.

give credit: healthy appetite

creamed tacos

saute 1 large onion and 1 green pepper and 2 pounds ground meat. add 1 can (10oz) enchilada sauce. add 1 can tomatoes and 1 can green chiles. salt and pepper to taste.

in pyrex layer corn tortillas, cheese, meat.

pour 1 large can condensed milk.

bake ate 350 degrees for 45 minutes.

give credit: mom

lasagna

saute 4 diced onions in large pot. add 2 pounds ground meat then the following ingredients in order:

3 cans diced tomatoes
1 small can tomato paste
1 large tablespoon of worcestershire sauce
1 can mushrooms
salt
2 bay leaves
1 teaspoon sweet basil leaves
2-3 dashes paprika
2 teaspoons dried parsley
1/4 teaspoon oregano

layer this with noodles, cottage cheese and mozzarella cheese.

give credit: terrye wilkes

peach cobbler

4 cups peeled, sliced peaches (or 2 bags of frozen peaches, thawed)
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour
1 1/2 cups milk
Ground cinnamon, optional

Preheat oven to 350 degrees F.
Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

give credit: jana bethel

chocolate pie

2 cups whole milk
1 cup sugar
1/3 cup flour
3T cocoa
3T butter
3 eggs
2T vanilla
1 pie crust

warm milk on stove in medium sauce pan (do not boil) - in separate bowl combine sugar, flour and cocoa - add combined ingredients to warmed milk. stir with whisk occasionally until mixture begins to thicken. add 3 egg yolks, reserve whites. whisk swiftly into mixture. add butter and vanilla when thick. set aside.

mirenge:

in mixer, add 3 egg whites. mix until whites peek, then add 1/4 cup sugar. mix until fully peaked and firm.

pour chocolate mix into baked pie crust. add mirenge on top. bake in 350 oven until top is browned.

give credit: martha gerber

strawberry cake

a favorite my mom made for me every birthday growing up....

1 package white cake mix
1 package strawberry jello
1 cup cold water
1/2 cup vegetable oil
1T flour
4 eggs
1 (10oz) package frozen strawberries

mix ingredients and beat well. stir in 1/2 package frozen strawberries, thawed. pour into 9x13 pyrex, sprayed with bakers joy.

bake at 352 degrees for 35 minutes or until a toothpick inserted in center comes out clean. cool and frost with icing.

icing:

1 box powdered sugar
1/2 package frozen strawberries, thawed
1/2 cup butter

melt butter, add powdered sugar and stir until smooth. ad berries, spread over cake.

antipasto salad

Red Wine Vinaigrette:
1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
1/4 cup red wine vinegar
1 clove garlic
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil

Antipasto Salad:
1 pound fusilli pasta
1/2 cup hard salami, cut into strips (about 3 ounces)
1/2 cup smoked turkey, cut into strips (about 3 ounces)
1/4 cup provolone cheese, cut into strips
1/4 cup grated Asiago cheese
2 tablespoons green olives, halved and pitted
2 tablespoons roasted red peppers, cut into strips
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.

give credit: everyday italian

Arugula Salad with Grilled Chicken, Corn, Tomatoes, and Blue Cheese

2 tablespoons olive oil, plus more for grates
1 pound chicken cutlets
Coarse salt and ground pepper
4 ears corn, husks and silks removed
2 tablespoons fresh lemon juice
1 pound arugula (about 3 bunches), thick stems removed
2 large tomatoes, sliced into wedges
1/2 cup crumbled Gorgonzola (2 ounces)

Heat grill to high; clean and lightly oil hot grates. Season chicken with salt and pepper. Grill until opaque throughout, 1 to 2 minutes per side. Let rest 5 minutes; cut into strips.
Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Discard cobs.

In a large bowl, whisk together lemon juice and oil; season with salt and pepper. Add arugula, tomatoes, Gorgonzola, chicken, and corn and toss to combine. Serve immediately.

give credit: martha stewart everyday food

mini ham pizzas

4 whole-grain light english muffins
1 (6 oz) can no salt added tomato paste
1/2t garlic powder
1/2t onion powder
1/2t dried italian seasoning
1/2 cup water
4oz (1 cup) part skim mozzarella cheese
4oz thinly sliced deli ham, chopped

preheat oven to 425 degrees.

split english muffins, place on baking sheet, cut side up.

in a small bowl, mix together tomato paste, garlic powder,onion powder, italian seasoning and water. spread sauce equally on each muffin half. top with equal amounts of cheese and ham. bake 8 minutes or until cheese is bubbly and melted.

shrimp scampi with artichokes

2 tablespoons olive oil
4 large cloves garlic, minced (about 4 teaspoons)
2 medium shallots, thinly sliced (about 1/3 cup)
1 1/4 pounds large shrimp (about 20), peeled and deveined
1 (11-ounce) package frozen artichoke hearts, thawed, or 1 (14-ounce) can artichoke hearts, rinsed, drained, and quartered
1/3 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve.

give credit: healthy appetite

sweet and sour brisket

1 (3-pound) beef brisket, first-cut or flat-half cut, trimmed of any excess fat
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons canola oil
1 medium onion, cut in 1/2, then thinly sliced into 1/2 moons
3 cloves garlic, chopped (about 1 tablespoon)
One 15- oz. can tomato sauce, preferably no salt added
1/4 cup low-sodium chicken broth or water
3 tablespoons firmly packed dark brown sugar
1/3 cup plus 1 tablespoon cider vinegar
1/3 cup raisins
5 black peppercorns
1 allspice berry

Pat the brisket dry and sprinkle with the salt and pepper. Heat 1 tablespoon of the oil over medium-high heat in a Dutch oven or braising pot. Sear the brisket until it is browned, 4 to 5 minutes per side. Transfer the brisket to the crock pot.

Add the remaining 1 tablespoon oil to the pot and cook the onion, stirring a few times, until softened, 3 to 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomato sauce, broth, brown sugar, 1/3 cup of the vinegar, the raisins, peppercorns, and allspice and stir to combine well. Bring mixture to a boil. Pour mixture over brisket. Cook until the brisket is fork tender, 2 1/2 to 3 hours.

Remove the brisket from the oven, transfer the meat to a cutting board, and let rest for 10 to 20 minutes or, if serving later, cover and refrigerate the meat and sauce for several hours or overnight. When you are ready to serve, cut the meat against the grain into 1/4- inch thick slices. Stir the remaining 1 tablespoon vinegar into the warm sauce. Return the sliced brisket to the sauce until heated through, then serve.

give credit: healthy appetite

red and green chicken

2T olive oil
1/2 large onion, chopped
1 10oz pkg chopped spinach (thawed and drained)
2 cans diced italian tomatoes
1/2t salt
1/8t pepper
1/4t garlic powder
6 chicken breasts
1/2 cup shredded parmesan cheese

heat oven to 400. grease a 9x13 dish with olive oil. saute onion in olive oil until soft. add spinach and tomatoes. season with salt, pepper and garlic powder. heat thoroughly. place chicken in dish. pour spinach and tomatoes mixture on top of chicken. bake for 30 minutes uncovered. top with parmesan cheese.

give credit: mandy

inside out cheeseburger

4 oz. raw extra-lean ground beef
1 wedge The Laughing Cow Ligh Original Swiss cheese, room temperature
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/8 tsp. Worcestershire sauce
dash salt, or more to taste
dash black pepper, or more to taste

In a medium bowl, combine all ingredients except the cheese. Add as much salt and pepper as you like. Knead mixture by hand until integrated. Form into a ball and, using your thumb, make a large, hollow indentation in the ball (past the center but not all the way through). Fill the hole with cheese and squeeze the meat to seal, making sure no cheese is exposed. Flatten slightly into a thick patty.

Bring a pan misted with nonstick spray to medium-high heat on the stove. (Use a grill pan if you've got one.) Place patty in the pan, cover, and cook for 4 - 7 minutes per side, depending on how well done you like your burger.

Heads Up: Don't press on the patty with your spatula (your burger might ooze cheese!).

MAKES 1 SERVING

give credit: karen's korner

grilled thai beef salad

1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick
3 tablespoons lime juice, divided
3 tablespoons low-sodium soy sauce
3 tablespoons canola oil
2 tablespoon brown sugar
1 teaspoon minced garlic
1 1/2 teaspoons minced ginger
1 1/4 teaspoons red curry paste or chili-garlic sauce
1/2 head red-leaf lettuce, torn (about 6 cups)
3 shallots, thinly sliced (about 1/2 cup), divided, for garnish
1/2 cup cilantro leaves, rinsed and dried
1 cup basil leaves, sliced into ribbons

Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.

Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.

Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.

give credit: healthy appetite with ellie krieger

tomato caprese appetizer

1 package of grape or cherry tomatoes, halved
1 container mozzarella balls, quartered
fresh basil
olive oil
balsamic vinegar
tooth picks

soak the cheese pieces on a splash of olive oil and balsamic vinegar

using a toothpick, string 1 half of tomato, 1 piece of basil, 1 piece of cheese, the remaining half of tomato.

Orzo with Oven Roasted Vegetables

1 med. zucchini, cut into bite sized pieces
1 med. yellow squash, cut into bite sized pieces
1 med. red bell pepper, cut up
1 med. yellow bell pepper, cut up ( don't ever use green peppers to substitute)
1 lb. fresh asparagus, cut up into bites
1 red onion (don't use a yellow one), sliced
3 Tbs. xtra virgin olive oil
1 tsp. salt
1/2 tsp. freshly ground pepper

Heat oven to 450 degrees. In large bowl, toss all veggies with oil, salt and pepper.Spread in a single layer in a large roasting pan. Roast 30 min. or until lightly brown, or crispy, as I like them. While roasting, bring a pot of water to boil. Cook 8 oz. of orzo until tender. Drain and cool in large bowl.Roast 1/4 cup pine nuts, add to bowl with orzo.

Make dressing: Mix 1/3 cup lemon juice (preferable fresh) and 1/3 cup olive oil. Stir.

Toss vegetables with orzo, dressing, pine nuts. Cube some good quality feta cheese and top mixture. Serve at room temp.

give credit: mary

summer chicken pasta salad

4 chicken breasts
1 box bowtie pasta
3/4 to whole jar of marinated sundried tomatoes
croutons
1 container shredded parmesan cheese

dressing:
1/2 cup olive oil
1/2 cup balsamic vinegar
lots of fresh basil leaves

baste chicken breasts with a portion of the marinade and set aside the rest of the dressing.

grill or bake chicken breasts, cut into bite size portions.boil pasta and drain.add sundried tomatoes (along with some of the oil from the jar for flavor), chicken, croutons, parmesan cheese and toss with dressing.

shrimp campechana

1 lb medium shrimp - cooked
1 small bottle cocktail sauce
1 heaping T horseradish
1 jalapeno - chopped
.5 red onion - chopped
fresh cilantro
1 avocado - chopped
juice of 1 lemon

mix together and chill

serve with tortilla chips

give credit: lara

summer shrimp salad

1 pound frozen, fully cooked medium shrimp, thawed
1 medium red onion, thinly sliced
4 cups watermelon, roughly chopped
2 jalapeños, seeded and finely chopped
2 avocados, roughly chopped
Juice of 1 lime
1 teaspoon honey
3 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup fresh cilantro leaves, roughly chopped

In a large bowl, combine the shrimp, onion, watermelon, jalapeños, and avocado.In a small bowl, whisk together the lime juice, honey, oil, salt, and pepper. Pour the vinaigrette over the salad; toss. Sprinkle with the cilantro. Set aside for 10 minutes to allow the flavors to meld.

give credit: real simple

breaded tilapia fillets

4-6 Tilapia Fillets
Bread crumbs
olive oil
oregano
salt
pepper

Preheat oven to 375° F. Lightly oil a baking sheet.

In a plastic or paper bag combine bread crumbs, oregano (or Italian seasoning), salt and pepper. Hold the top of the bag shut and shake to mix everything together.

Pour oil into a small bowl. Working with one fillet at a time, brush both sides with a little of the oil, then drop into the bag with the bread crumb mixture and shake to coat well. Remove from bag and place on the prepared baking sheet. Repeat with the remaining fillets.

Bake for 10 minutes, turn fillets over and continue to bake for another 5 to 10 minutes, or until the fish flakes when you poke into it with a fork.

bbq turkey meatloaf

1 lb. 99% lean ground turkey
1/2 cup egg substitute
1/2 cup oat bran
1 pkg. Knorr's vegetable soup mix
1/4 cup honey bbq sauce

Preheat oven to 375. Mix all ingredients except bbq sauce and place loaf pan sprayed with cooking spray.

Bake for 30-40 minutes. Remove from oven and spread bbq sauce on top. Return to oven and bake for 10 more minutes.

give credit: kristen

baked caprese salad

1 loaf baguette, cut into 1/2-inch thick slices (about 30 to 36 slices)
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
5 Roma tomatoes, sliced
1 1/4 pounds fresh mozzarella, sliced
1 bunch fresh basil leaves, stemmed

Preheat the oven to 450 degrees F.

Arrange the sliced baguette bread on a baking sheet. Brush with some of the olive oil and sprinkle with salt. Bake until the bread is pale golden and crisp, about 5 minutes. Remove from the oven. Top each slice of bread with a slice of tomato and sprinkle with salt and pepper. Top each slice of tomato with a slice of mozzarella and sprinkle with salt. Return the baking sheet to the oven until the cheese and tomato are warmed, about 5 minutes.

Arrange the toasts on a serving platter. Top each toast with a basil leaf. Using the brush, drizzle the remaining olive oil over the basil. Sprinkle with salt and pepper, and serve.

give credit: everyday italian

baked stuffed mushrooms

18-20 Large Mushrooms
1/2 cup low fat cottage cheese
1/4 cup chopped onion
1/4 cup chopped green or red bell pepper
2 tsp. margarine
3 tbsp. seasoned bread crumb
pinchcayenne pepper
a bit of worcestershire

In a pan, saute onion, pepper and mushroom stems in margarine, approx. 2-3 minutes. Turn off flame

Add cottage cheese. When melted, add bread crumbs, worcestershire and cayenne. Mix well.

Stuff mushroom caps w/mixture-Bake @ 350 degrees for 20 minutes.

give credit: karen's korner

penne with two tomatoes and mozzarella

6 ounces fresh mozzarella, cut into 1/2-inch pieces
Coarse salt and ground pepper
12 ounces penne rigate
1 tablespoon olive oil
1 pint cherry or grape tomatoes
1/2 cup sun-dried tomatoes, sliced
2 garlic cloves, sliced
1/4 cup snipped chives

Place cheese in freezer. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta and set aside.

In pasta pot, heat oil over medium-high. Add cherry tomatoes, sun-dried tomatoes, garlic, and pasta water. Cook until cherry tomatoes soften, 2 to 4 minutes.

Add pasta, chilled cheese, and chives to pot, season with salt and pepper, and toss to combine.

give credit: martha stewart everyday food

blueberry almond granola

2 cups oats
1/2 cup sweetened shredded coconut
1/2 cup sliced almonds
2T veg oil (i used canola)
2T honey
1 cup dried blueberries

preheat oven to 350. on a large rimmed baking sheet, toss oats, coconut, and almonds. in a small bowl, stir together oil and honey. pour over oat mixture and toss. bake, tossing occasionally until lightly toasted, 16 to 20 minutes. place mixture in a large bowl and stir in blueberries.

serving ideas: for breakfast, enjoy with milk or sprinkle on cottage cheese or yogurt. for a snack, cut an apple or banana in hald, spread with peanut butter, then add granola.

give credit: martha stewart everyday food

baked oatmeal

3 eggs
1 cup brown sugar
1 cup oil
3 tbsp cinnamon
2 cups milk
2 tbsp vanilla
4 tsp baking powder
1/2 tsp salt
5 cups uncooked oatmeal


mix all in together. bake in a 13x9 dish @ 350 for 40 mins


optional: add 1 or more of these, rasins,apples,blueberries or peaches into mixture before baking.


give credit: tia

beef enchiladas

2 pounds ground beef
1 medium onion
1 package mild taco sauce
2 cans chopped green chiles
2 cans cream of chicken soup -- 10 3/4 oz.
8 ounces sour cream
8 flour or corn tortilla
2 cups low fat mexican cheese -- shredded

saute onion and meat in large skillet until meat is brown, drain. Stir in taco seasoning mix and 1 can green chiles, set aside.

Stir together remaining can of green chiles, soup and sour cream. Pour half of soup mixture into a lightly greased 13x9 baking dish.

Spoon beef mixture evenly down centers of tortillas, add some cheese too; roll up. Place, seam sides down, over soup mixture in baking dish; top evenly with remaining beef, soup mixture and then top with cheese.

Bake at 350 for 25 minutes or until thoroughly heated.

garnish with salsa, sour cream, green onion curls, chopped fresh cilantro, guac

meat & bean burritos

1 pound lean ground beef
1 onion, chopped
4 large garlic cloves, minced
3 tablespoons ground cumin
3 15-ounce cans black beans or pinto beans, rinsed, drained
1 14 1/2-ounce can beef broth
1 4-ounce can diced green chilies
4 green onions

Warm flour tortillas
Grated Monterey Jack cheese
Chopped fresh cilantro
Purchased salsa

Heat heavy large skillet over medium-high heat. Add beef and cook until brown, breaking up beef with fork, about 6 minutes. Add chopped onion and garlic and cook until onion is transparent, stirring frequently, about 5 minutes. Stir in cumin and cook 1 minute. Add beans, broth and chilies and cook until beans are creamy and thickened, crushing beans with back of spoon, about 15 minutes. Mix in green onions.

Transfer beans to baking dish. Serve with tortillas, cheese, cilantro and salsa, allowing diners to assemble their own burritos at the table.

give credit: epicurious

crock pot apricot pork tacos

1 onion, sliced, layered in bottom of crock pot
1 hormel pork tendorloin (i usually buy peppercorn seasoned)
1/2 jar of apricot preserves smeared over the tenderloin
jarred jalapeño peppers to taste
cumin, salt, pepper - to taste

cook on medium until pork falls apart. finish with chopped or torn cilantro to your liking.

Serve in tortillas with cheese, sour cream, guac, salsa.

crock pot brisket tacos

4 lb chuck roast
16 oz jar salsa
1 can beef broth
1 can rotel
1 can green chiles
jalopenos
1 onion, chopped
1 pkg dry pinto beans

season the roast with salt, pepper, cayenne pepper, garlic powder and sear it on both sides in hot olive oil

place roast in the crockpot with everything on top. fill the crockpot with water just until it covers everything. cook all night on low and all day on medium.

place in corn tortilla and garnish with guac, sour cream, cheese

foccacia sandwiches

1 loaf of foccacia bread
1 tub of prepared pesto
1 onion, caramelized in 2 tablespoons olive oil and 2 tablespoons of butter over medium low temp for 20-30 minutes, stirring often
deli turkey, thinly sliced (Boar's Head Honey Maple Turkey)
deli ham, thinly sliced (Boar's Head Black Forest Ham)
Provolone Cheese

Slice the loaf of bread in half and dig out some of the bread from the top layer so that the sandwich isn't too thick. Spread pesto on both of the inside surfaces of the sandwich. Distribute the onion on the top half of the sandwich. Place provolone slices on both top and bottom surfaces. Next, layer turkey and ham to the thickness of your liking.

Assemble the top and bottom of sandwich, wrap in foil and heat in oven at 400 degrees for 15-20 minutes.

quarter and serve. or wrap individually in foil and refridgerate.

3 beans

depending on the size of the crowd do 1 or 2 cans of the following:

garbanzo beans
black beans
pinto beans w/ jalapeno

drain all beans and pour into pan

add 1 can rotel

heat on stovetop

DONE!

cobb salad

For the Dressing:
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon Mustard
1 teaspoon Worcestershire sauce
1 small clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

For the salad:
Cooking spray
1/4 pound sliced Black Forest or other smoked ham
2 hard-boiled eggs
6 cups romaine lettuce (about 6 ounces) coarsely chopped
2 cups watercress, thick stems removed
2 medium tomatoes, seeded and diced (about 2 cups)
1/2 avocado, diced (about 3/4 cup)
1 cup cooked diced chicken breast 1 (6-ounce) breast
1/2 cup crumbled Roquefort or Blue cheese (about 2 ounces)

Directions
In a small bowl, whisk together all of the dressing ingredients and set aside.

Slice the ham into 1/2-inch strips. Spray a nonstick skillet with cooking spray and preheat over a medium-high heat. Add the ham to the skillet and cook over stirring frequently, until the ham is warmed through and crisped, 3 to 5 minutes. Remove from the heat and set aside.

Remove and discard the yolk from 1 of the hard boiled eggs. Chop the remaining egg white and whole egg and set aside.

In a large bowl toss the romaine and watercress with 2/3 of the dressing. Put the dressed greens onto a large serving dish. Place the tomatoes on top forming a row down the middle. In strips on either side of the tomatoes place the avocado, chicken, cheese, diced egg, and the crisped ham on top of the greens. Drizzle with the remaining dressing and serve.

give credit: healthy appetite with ellie krieger

steamed vegetable platter

dressing:

6 garlic cloves, peeled and minced

2 tsp. reduced-sodium soy sauce

2 tsp. freshly squeezed lemon juice

1/4 tsp. freshly ground black pepper

vegetables:

12 string beans, trimmed

2 medium carrots, trimmed, peeled, and cut into 1/4 inch rounds

2 cups cauliflower florets

2 ears corn, husked and cut in half

2 small yellow squash, trimmed and cut into 1/4 inch rounds

2 medium zucchini, trimmed and cut into 1/4 inch rounds

2 cups broccoli florets

2 slices low-fat cheddar cheese

1 tsp. freshly grated Parmesan cheese

dressing:

put all the dressing ingredients in a small bowl, whisk to blend and set aside.

vegetables:

bring water to a boil over high heat in a steamer. place the basket into the steamer and put in the string beans, carrots, and cauliflower. cover and cook for 3 minutes. add the corn, yellow squash, zucchini, and broccoli. re-cover and cook for 2 minutes more. transfer the vegetables to a warm platter. arrange the corn around the outer edge of the platter and dust it with the spike seasoning. drizzle the dressing over the vegetables in the center and top with the cheddar and parmesan cheese. cover with foil until ready to serve.

give credit: in the kitchen with rosie

steak and arugula salad

8 ounces top sirloin
3 cups arugula
1/2 pint cherry tomatoes – halved
¾ cup canned artichoke hearts – drained

balsamic vinaigrette (makes 16 servings)
1-1/2 cups balsamic vinegar
2 tbls fresh lemon juice
6 tbls dijon
4 tsp shallots, chopped
4 tsp fresh basil chopped
2 tsp olive oil
whisk

grill or broil steak – 7-10min per side – cool/cut into 1 inch slices.

toss together with other ingredients and drizzle 3T balsamic vinaigrette.