Steak and Rice Roll-Ups

From Country

INGREDIENTS
1 cup finely chopped fresh mushrooms
2 green onions, finely chopped
1/4 cup finely chopped green pepper
2 tablespoons butter
1-1/2 cups cooked long grain rice
2 tablespoons diced pimientos
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
2 pounds boneless beef top round steak (1/2 inch thick)
2 tablespoons vegetable oil
2 tablespoons plus 1 teaspoon onion soup mix
1 cup water

DIRECTIONS
In a large skillet, saute the mushrooms, onions and pepper in butter until tender. Transfer to a small bowl; stir in the rice, pimientos, thyme and marjoram. Cut steak into six pieces; flatten to 1/2-in. thickness. Spread evenly with mushroom mixture; roll up and secure with toothpicks.

In the same skillet, brown roll-ups in oil on all sides. Add soup mix and water; cover and simmer for 1 to 1-1/4 hours or until meat is tender, occasionally spooning cooking liquid over roll-ups. Thicken cooking juices if desired; serve with roll-ups. Remove and discard toothpicks before serving.

Yield: 6 servings.

Crockpot Split Pea Soup

Vegetarian Split Pea Soup

From Light & Tasty


“I adapted this recipe from several I found online,” says Corrie Gamache of Palmyra, Virginia. “When I was a vegetarian for health reasons, it was a favorite. Even my meat loving husband asked for seconds!”
INGREDIENTS
1 package (16 ounces) dried green split peas, rinsed
1 medium leek (white portion only), chopped
3 celery ribs, chopped
1 medium potato, peeled and chopped
2 medium carrots, chopped
1 garlic clove, minced
1/4 cup minced fresh parsley
4 cans (14-1/2 ounces each) vegetable broth
1-1/2 teaspoons ground mustard
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1 bay leaf
SERVINGS
8
CATEGORY
Low Fat
METHOD
Slow Cooker
PREP
15 min.
COOK
420 min.
TOTAL
435 min.
DIRECTIONS
In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 7-8 hours or until peas are tender. Discard bay leaf before serving. Yield: 8 servings (2 quarts).

NUTRITIONAL INFO
Nutrition Facts: 1 cup equals 244 calories, 2 g fat (trace saturated fat), 0 cholesterol, 906 mg sodium, 44 g carbohydrate, 16 g fiber, 17 g protein.

Recipes to Try

SALADS

Santa Fe Chicken Salad

Blue Cheese & Dried Cranberry Tossed Salad

Greek Veggie Salad II

OAMC

OAMC Resource

OAMC Hamburger Recipes

Bethany August List and Pics

Christy's OAMC


Crockpot

Porcupine Meatballs

Bean Soup w/ Ham

New England Baked Beans in Slow Cooker

Lo-Cal Baked Beans

Cookies

Healthy Cookies

Healthier Choc Chip Cookies

Nature's Healthy Choc Chip Cookie

Wheat Toll-House Cookie

Oatmeal Coconut Cookie

Ultimate Healthy Cookie

Coconut Flour Recipes

Peach Blackberry Cobbler

adapted from
From Light & Tasty

INGREDIENTS
12 medium fresh peaches, peeled and sliced (I used frozen peaches)
1/3 cup all-purpose flour
1/4 cup honey
3 tablespoons lemon juice
1/4 teaspoon salt
3 cups blackberries (I used frozen cherries instead)


TOPPING:
2 cups all-purpose flour (I used whole-wheat)
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter
1-1/4 cups buttermilk
1 tablespoon coarse sugar


DIRECTIONS

In a large bowl, combine the peaches, flour, honey, lemon juice and salt; let stand for 15 minutes. Fold in blackberries. Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.

For topping, in a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until crumbly. Make a well in the center; pour in buttermilk. Stir just until a soft dough forms.

Drop by tablespoonfuls over fruit mixture; sprinkle with coarse sugar.

Bake at 400° for 40-45 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Serve warm.

Yield: 12 servings.

NUTRITIONAL INFO
Nutrition Facts: 1 serving equals 263 calories, 6 g fat (3 g saturated fat), 15 mg cholesterol, 286 mg sodium, 51 g carbohydrate, 5 g fiber, 4 g protein.

Make Mine Mashed Potatoes

(from Frozen Assets)

8 servings

5 lbs. of potatoes, peeled and quartered (I didn't peel mine)
1 egg
1 Tablespoon minced garlic
1/2 tsp. pepper
6 oz. sour cream
shredded cheese of your choice (optional)
1/4 cup butter, melted

Cook potatoes in boiling water until tender. Drain. Combine all ingredients except cheese and butter in a large mixing bowl. Mix or mash well. Spoon potatoes into a 9x13-inch casserole dish coated with cooking spray, or used disposable aluminum pans. Warm butter in a saucepan over low heat, being careful not to scorch. Drizzle over potatoes.

To freezer: Cover and freeze. If using cheese, place in a zip-top bag and attach to potato dish.

To serve: Thaw. Warm in a 375-degree oven for 40 minutes or until heated through. Sprinkle cheese on top and continue cooking until cheese has just melted.

Cashew Chicken

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Since making this recipe, I never order it out. This is so much better than any chicken cashew I have tried at a restaurant.
by CandleLady

6 servings
40 min 20 min prep

1/2 cup chicken broth
1 tablespoon cornstarch
3 tablespoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon red pepper sauce
2 tablespoons vegetable oil
1 lb boneless skinless chicken breasts, cut into 1 inch pieces
1 large green bell pepper, cut into 1 inch pieces
1 medium red onion, cut into 1 inch pieces
1 (8 ounce) can sliced water chestnuts, drained
1 (4 ounce) can mushrooms, drained
1 cup dry-roasted cashews
2 green onions, sliced

Mix broth, cornstarch, soy sauce, ginger and pepper sauce.

Heat wok or large skillet. Add 1 tbsp of the oil and coat the surface. Add chicken and stir-fry till done. Remove chicken; set aside and keep warm.

Add remaining 1 tbsp oil to wok or skillet. Add bell pepper, onion, water chestnuts and mushrooms; stir-fry 4 to 5 minutes.

Add cornstarch mixture to vegetables. Cook and stir about 1 minute or until sauce thickens.
Stir in chicken and cashew coating them with the sauce.

Garnish with green onions.

Serve with rice.

Meatballs

(from Betty Crocker)

1 lb. lean ground beef
1/2 cup dry bread crumbs
1/4 cup milk
1/2 teaspoon salt
1/2 tsp. Worcestershire sauce
1/4 tsp. pepper
1 small onion, chopped (1/4 cup)
1 large egg

1. Heat oven to 400 degrees.

2. Mix all ingredients. Shape mixture into twenty 1 1/2 inch meatballs. Place in ungreased rectangular pan, 13x9x2 inches or on a rack in broiler pan.

3. Bake uncovered 20 to 25 minutes or until no longer pink in center and juices run clear.

Enchiladas

from Betty Crocker

Servings: 8

8 tortillas
1 lb. ground beef, lean
1/2 cup sour cream, light
1 cup cheddar cheese
2 Tablespoons parsley
1 teaspoon salt
1/4 teaspoon pepper
1 can (15 oz. tomato sauce)
2/3 cup water
1/3 cup green pepper, chopped
1 Tablespoon chili powder
1/2 teaspoon oregano
1/4 teaspoon cumin
1 can chilies
1 clove garlic, finely chopped

Brown ground beef. Add sour cream, cheddar cheese, parsley, salt and pepper.

Heat rest of ingredients to boiling. Simmer for 5 minutes.

Dip tortillas in sauce mixture.

Spoon hamburger mixture onto tortillas and roll up.

Cook at 350 degrees for 20 minutes.

Friday Night Pizza

from Animal, Vegetable, Miracle

FRIDAY NIGHT PIZZA (Makes two 12-inch pizzas)

3 tsp. yeast
1½ cups WARM water
3 tbs. olive oil
1 tsp. salt
2½ cups white flour
2 cups whole wheat flour


To make crust, dissolve the yeast into the warm water and add oil and salt to that mixture. Mix the flours and knead them into the liquid mixture. Let dough rise for 30 to 40 minutes.

1 cup sliced onions
2 peppers, cut up

While the dough is rising, prepare the sliced onions: a slow sauté to caramelize their sugars makes fresh onions into an amazing vegetable. First sizzle them on medium heat in a little olive oil, until transparent but not browned. Then turn down the burner, add a bit of water if necessary to keep them from browning, and let them cook ten to fifteen minutes more, until they are glossy and sweet. Peppers can benefit from a similar treatment.

Once the dough has risen, divide it in half and roll out two round 12 inch pizza crusts on a clean, floured countertop, using your fingers to roll the perimeter into on outer crust as thick as you like. Using spatulas, slide the crusts onto well floured pans or baking stones and spread toppings.
16 oz. mozzarella, thinly sliced
2 cups fresh tomatoes in season (or sauce in winter) Other toppings
1 tbs. oregano 1 tsp. rosemary Olive oil

Layer the cheese evenly over the crust, then scatter the toppings of the week on your pizza, finishing with the spices. If you use tomato sauce (rather than fresh tomatoes), spread that over crust first, then the cheese, then other toppings. Bake pizzas at 425° for about 15-20 minutes, until crust is brown and crisp.

Some of our favorite combinations for summer are:
Mozzarella, fresh tomato slices and fresh basil, drizzled with olive oil
Mozzarella, chopped tomatoes, caramelized onions, mushrooms
Chopped tomatoes, crumbled feta, finely chopped spinach or chard, black olives
Good winter combinations include:
Farmer cheese, chicken, olives and mushrooms
Tomato sauce, mozzarella, dried peppers, mushrooms, and anchovies

Pizza Kits- OAMC

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from ChristyClipart

In separate bags, place the following:

3 c. shredded mozzarella cheese
1 c. pizza or spaghetti sauce
Toppings of your choice – Pepperoni, sausage (browned), ham and canned pineapple work well. ½ of the BEST pizza dough recipe.

Place all four bags into a one-gallon freezer bag, and put a slip of paper with the instructions inside. Lay flat to freeze.

PIZZA KIT INSTRUCTIONS:

Remove dough from bag, and place in greased bowl. Allow cheese, sauce and pepperoni to thaw in fridge. Cover dough with towel or plastic wrap. Allow to rise twice in the bowl (This will take most of the day. You can also thaw the dough overnight in the fridge, then set it out to rise the next afternoon.). Punch down. Oil cookie sheet and use fingers to press the dough out to edges. Prick the dough with a fork in various places to keep it from bubbling up. Top with sauce, cheese and toppings. You can allow it to rise a little bit before placing in the oven. Bake at 425° for 20 min.

Makes 1 cookie sheet size pizza.

Noodle Heaven

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adapted from Frozen Assets

1 lb. lean ground beef
2 cloves garlic, minced
1 tsp. salt
1 tsp. sugar
1/2 tsp. onion powder
3 (8 oz.) cans tomato sauce
1 (8 oz.) pkg. cream cheese, softened
1 cup low-fat sour cream
1 (8 oz.) package noodles of your choice
1 cup cheddar cheese, grated

Brown beef in a large skillet. Add garlic, salt, sugar, and tomato suace and simmer 10 minutes or until meat is lightly browned. In a small bowl blend cream cheese, onion powder and sour cream. Boil noodles, undercooking a minute or two; drain. In a 9x13-inch baking dish, layer noodles, the cream cheese mixture and meat sauce. Repeat layers. Sprinkle cheddar cheese on top.

To freeze: Cover with foil, label and freezer.

To Serve: Transfer to fridge the night before. Bake in 350 degree oven for 40 minutes, or until heated though and cheese is melted and bubbly.

Stir-Fry Supreme

Recipezaar
1 1/2 cloves garlic, minced
3 heads broccoli (use florets only)
4 1/2 medium carrots, sliced
9-12 fresh mushrooms,sliced
1 1/2 medium green peppers, cut into small strips and seeded
1 1/2 medium onions, cut into thick rings
1 1/2 teaspoons peanut oil
1 1/2 tablespoons water
1 1/2 tablespoons mild soy sauce or low sodium soy sauce
firm tofu, cut into small cubes to make > cup

In a wok or frying pan, heat oil over medium-high heat. Add garlic and onio n and cook 15 seconds.

Stir in broccoli florets, carrots and green pepper. Add water, cover and cook about 6 minutes or until vegetables are about half-done. Add soy sauce, mushrooms and tofu. Cook another 5 minutes. Serve immediately.

Green-Eyed Monster Burgers

Serving Size : 6
Hamburger buns
1/2 cup dill pickle juice
3 tablespoons onion soup mix
2 pounds Ground Beef
42 Each dill pickle slices

Please wash your hands before beginning this recipe.

For this recipe you will need:large mixing bowl and spoon.6 foil sheets sprayed with cooking sprayplastic bag

Place ground beef in mixing bowl and add:1/2 cup pickle juice3 Tbsp onion soup mix.Mix thoroughly.
Divide into 12 thin patties.

Arrange 5-7 pickle slices in the center of six patties; cover with remaining patties and seal edges well. Place each completed burger on sheet of sprayed foil and wrap up tight.

Place in plastic bag, and label.

Thaw completely. Pan fry in non-stick fry pan or broil/grill for 5-8 minutes on each side.

Pasta With Bacon, Mushroom & Caramelized Onions

Recipezaar

6 servings
375 g bacon, pieces
375 g sliced mushrooms 0
3 red onions, cut in half & sliced
minced garlic (to taste)
thymespaghetti (or any of the long ribbon style pastas)
crumbly cheese (feta, ploughmans cheddar, anything that crumbles nicely)
butter

In a large frypan, fry the bacon, then set aside. Melt butter in the same pan and then cook the onions until they have caramelised. Add the mushrooms, garlic and thyme/herbs and the bacon again and reduce the heat to low. Cook your pasta and then, using tongs or a spathetti spoon, add it to the pan with the bacon mixture in it. Do not drain as the liquid will help moisten the whole. Serve with the cheese crumbled over the top.

Popeye was Right Soup

Recipezaar
2 1/4 tablespoons olive oil
1 1/2 cups onions,chopped
1 1/2 red bell peppers, diced
3 garlic cloves, minced
1 1/8 cups orzo pasta
7 1/2 cups vegetable stock
1 1/2 (16 ounce) cans diced tomatoes (do not drain)
9 ounces fresh spinach, chopped
3/8 cup fresh parsley, chopped
1 1/2 lemons, juice of

Heat oil in a soup pot and sauté the onions, bell pepper and garlic until softened. In the meantime, cook the orzo in plenty of boiling water. Drain. Add stock and tomatoes to veggies. Bring to a boil, reduce heat and simmer for 10 minutes. Add orzo, spinach and herbs. Stir in lemon juice and season with salt and pepper to taste

Crockpot Chicken Wild Rice Casserole

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6 slices bacon
1 onion, chopped
2 cloves garlic, minced
2 cups chicken broth
9 oz. bag baby carrots
1-1/4 cups wild rice
1-1/2 lbs. boneless, skinless chicken breasts, cut into pieces
1/4 tsp. dried marjoram


PREPARATION:
In large skillet, cook bacon until crisp. Remove bacon, crumble and refrigerate. Remove all but 1 tablespoon bacon drippings from skillet. Add onion and garlic to skillet and cook and stir for 2-3 minutes.

Stir in broth. Cook and stir until bubbly, 3-4 minutes. Place wild rice and carrots in 3-4 quart crockpot. Top with chicken pieces and pour mixture in skillet over chicken. Sprinkle with marjoram. Cover crockpot and cook on HIGH for 1 hour. Stir mixture, making sure wild rice is submerged in liquid. Reduce crockpot setting to LOW and cook, covered, for 6-8 hours until chicken is thoroughly cooked and wild rice is tender. Sprinkle reserved bacon into crockpot before serving.

6 servings

BEEF BURGUNDY SIMPLIFIED

Each December, I like to prepare a favorite recipe called Beef Burgundy to serve to guests. I
make a large batch and store the rest in meal sized portions to pull out of the freezer in January
or February for those nights when I don't know what else to cook. I know this recipe is a winner
and will soon become part of your family's favorites. I have found the taste vastly improves if the
stew is stored overnight in the refrigerator before serving.
2 T. oil
18 small white onions, peeled (or frozen)
3-5 pounds beef chuck, cut in 1-1/2 inch cubes
2 T flour
½ tsp. salt
1/4 tsp. freshly ground pepper
1-2 C. Burgundy or other dry red cooking wine
2 cloves garlic, crushed
3/4 C. beef stock or canned beef bouillon
1 can tomato sauce (8 oz.)
2 T. chopped parsley
1 bay leaf
1 tsp. thyme
3/4 pound fresh mushrooms
2 T. butter
Lightly brown the onions in the oil and remove with a slotted spoon and reserve. Pat meat dry
between paper towels and brown it on all sides in the same pot without crowding. You may have
to do it in batches. Sprinkle browned meat with flour, salt, and pepper. Add wine, garlic, stock,
tomato sauce and herbs. Over heat bring the mixture to a simmer and then cook it tightly covered
for two or more hours or until the meat is fork tender. Add the onions after one hour.
Meanwhile, wipe the mushrooms with a damp cloth and trim off stem ends. Quarter mushrooms
if large, leave small ones whole. Heat the butter in a large skillet and lightly saute the mushrooms
for about 4 minutes and set aside.
When done, skim off any fat and add the mushrooms. Voila! Beef Burgundy! After cooling, it
can be refrigerated or frozen. If the sauce is too thin, combine 2 TB flour with ½ C. water
and whisk the mixture into boiling beef burgundy. We like to serve this over steaming brown
rice. Egg noodles are also fine.

**Anne's Notes:
I just subscribed to the Urban Homemaker's newsletter and got this recipe out of a free e-book she offered. I look forward to browsing this site more in the future!

Fabulous Fajitas

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From Taste of Home

I've enjoyed cooking since I was a girl growing up in the Southwest. When friends call to ask me for new recipes to try, I suggest these flavorful fajitas. It's wonderful to put the beef in the slow cooker before church and come home to a hot delicious main dish. -Janie Reitz, Rochester, Minnesota

INGREDIENTS
1-1/2 pounds boneless sirloin steak, cut into thin strips
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 garlic clove, minced
1-1/2 teaspoons ground cumin
1 teaspoon seasoned salt
1/2 teaspoon chili powder
1/4 to 1/2 teaspoon crushed red pepper flakes
1 large green pepper, julienned
1 large onion, julienned
6 to 8 flour tortillas (8 inches)
Shredded cheddar cheese, salsa, sour cream, lettuce and tomatoes, optional

SERVINGS
6-8

DIRECTIONS
In a skillet, brown the steak in oil over medium heat. Place steak and drippings in a 3-qt. slow cooker. Add lemon juice, garlic, cumin, salt, chili powder and red pepper flakes; mix well. Cover and cook on high for 2-1/2 to 3 hours or until meat is almost tender. Add green pepper and onion; cover and cook for 1 hour or until meat and vegetables are tender. Warm tortillas according to package directions; spoon beef and vegetables down the center of tortillas. Top each with cheese, salsa, sour cream, lettuce and tomatoes, if desired. Yield: 6-8 servings.

NUTRITIONAL INFO
Nutrition Facts: 1 serving (1 each) equals 263 calories, 10 g fat (2 g saturated fat), 47 mg cholesterol, 415 mg sodium, 23 g carbohydrate

The Only Pizza You'll Ever Want Again: Chicken, Sun Dried Tomato, Broccoli, Ricotta, Mozzarella and Basil

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Recipe courtesy Rachael Ray and Tripp
Show:
30 Minute Meals
Episode:
30 Minutes to Primetime


Crust: 1 (16-ounce) package pizza dough, brought to room temperature
2 teaspoons extra-virgin olive oil
2 tablespoons grated Parmigiano-Reggiano

Toppings: 1/3 pound broccoli from trimmed broccoli bin in produce section, 1/3 head
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 cloves cracked garlic
1/2 pound chicken breast cut for stir fry or chicken tenders
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
10 sun dried tomatoes in oil, drained and sliced
1 cup shredded mozzarella cheese, available on dairy aisle 12 to 15 leaves fresh basil, torn or stacked and thinly sliced

Preheat oven to 500 degrees F. On a 12-inch nonstick pizza pan, stretch out your dough and form the pizza crust. Drizzle 2 teaspoons extra virgin olive oil on crust and spread it with a pastry brush over the dough to the edges. Sprinkle crust with 2 tablespoons grated Parmigiano-Reggiano.

In a small covered saucepan, bring 2 inches water to a boil. Separate broccoli tops into florets, discarding lower stalks or reserving for soup. Salt water and add broccoli florets. Cook covered 3 to 5 minutes. Drain broccoli and set on cutting board. Chop broccoli florets into small pieces.

Heat a small nonstick pan over medium high to high heat. Add oil, cracked garlic and chicken. Season with salt and pepper. Brown chicken breast cut for stir-fry or tenders until lightly golden all over, 3 to 5 minutes.

Chop sauteed chicken and garlic on a cutting board into small pieces.

To assemble pizza, dot crust with chopped broccoli bits and cooked chopped chicken. Dot crust with spoonfuls of ricotta and spread ricotta gently with the back of your spoon. Add sliced sun-dried tomatoes, scattering them around the pizza to the edges.

Complete the assembly with a thin layer of shredded mozzarella, about 1 cup. Place pizza in oven on middle rack and lower heat to 450 degrees F. Bake 12 minutes, until cheese is deep golden in color and crust is brown and crisp at the edges. Remove pizza from the oven and let stand 5 minutes. Top with lots of torn or shredded basil. Cut pizza into 8 slices using pizza wheel and serve.

Low-Carb Spread

Refreshing, delicious, and healthy. I make this often. My husband really loves this served as a spread with whole wheat crackers. It is also good as a pita bread filling.Note: Go easy on the cayenne red pepper, as the heat increases as the flavors blend. From Betty Crocker.
by BecR

6-8 servings

1 medium cucumber
6 radishes 4
green onions 2
cups cream-style cottage cheese
1/3 cup sour cream
1 teaspoon salt
1/4 teaspoon pepper
1 dash red cayenne pepper
lettuce cups (optional)


Cut cucumber lengthwise into fourths, then into 1 1/2-inch pieces. Cut radishes into halves and onions into 1 1/2-inch pieces.

Place vegetables in blender container; add enough water to cover. Cover and blend on high speed until finely chopped; drain completely. (Can use your food processor, or vegetables can be finely chopped by hand).

Mix cottage cheese, sour cream, salt, pepper and red pepper; stir in vegetables.

I like to cover and refrigerate for several hours to let the flavors blend.

Spoon into lettuce cups and, if desired, garnish with sliced ripe olives.

6 to 8 servings.

Potluck Pasta Salad

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originally from "Better Homes and Gardens" magazine

12 servings

4 ounces wagon wheel macaroni or desired pasta, 1 1/3 cup
4 ounces tri-colored corkscrew macaroni or desired pasta
1 teaspoon dried red peppers, crushed
1 medium sweet red pepper, cut into thin strips
1 medium yellow squash, halved, sliced lengthwise (and/or zucchini)
10 ounces frozen peas, thawed or 1 1/2 cups fresh peas, cooked and cooled
6 ounces black olives, pitted, drained
4 ounces smoked cheddar cheese, cubed
1 cup unblanched whole almonds, toasted
1/2 cup green onions, sliced
2 tablespoons fresh tarragon, snipped or oregano or basil or dill
8 ounces Italian salad dressing

Cook pasta according to package directions except add crushed red pepper to the cooking water.
Rinse with cool water and drain thoroughly.

Cool pasta to room temperature. In a large mixing bowl combine pasta, sweet red pepper, yellow squash or zucchini, peas, olives, cheese, almonds, green onions and herb.

Add dressing to pasta mixture. Toss gently to mix.

Cover and chill for 2 hours or up to 24 hours.

Vegetable Coleslaw

*************************************
from Ina Garten and Food Network


1 pound white cabbage (1/2 small head)
3/4 pound red cabbage (1/2 small head)
5 carrots
2 cups good mayonnaise
1/4 cup Dijon mustard
1 tablespoon sugar
2 tablespoons cider vinegar
2 teaspoons celery seeds
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.

In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature

Chicken 'n' Summer Squash Packets

<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<
From Light & Tasty
These fun meal-in-one packets are an ideal way to use up your garden bounty. Tender chicken and delightfully seasoned veggies are tucked inside each foil-wrapped pack. Sharon Salvador from Lakeport, California shares the recipe.

INGREDIENTS
4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 medium onion, sliced
2 tablespoons Dijon mustard
1 small zucchini, cut into 1/4-inch slices
1 small yellow summer squash, cut into 1/4-inch slices
2 cups sliced fresh mushrooms
3/4 teaspoon dried basil
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1 tablespoon butter
1 tablespoon grated Parmesan cheese

SERVINGS
4
CATEGORY
Lower Fat
METHOD
Baked
PREP
20 min.
COOK
25 min.
TOTAL
45 min.

DIRECTIONS
Flatten chicken to 1/4-in. thickness; sprinkle with 1/8 teaspoon each salt and pepper. Cut eight 15-in. x 12-in. rectangles of heavy-duty foil; place one rectangle on top of another to make four. Divide onion slices among the four rectangles; top with chicken, mustard, zucchini, yellow squash and mushrooms. Combine the basil, garlic powder, paprika and remaining salt and pepper; sprinkle over vegetables. Dot with butter. Fold foil around vegetable mixture and seal tightly. Place packets on a baking sheet. Bake at 425° for 25-30 minutes or until chicken juices run clear. Open foil carefully to allow steam to escape. Sprinkle with Parmesan cheese. Yield: 4 servings.

NUTRITIONAL INFO
Nutrition Facts: 1 packet equals 206 calories, 7 g fat (3 g saturated fat), 71 mg cholesterol, 449 mg sodium, 10 g carbohydrate, 3 g fiber, 27 g protein. Diabetic Exchanges: 3 very lean meat, 2 vegetable, 1 fat.

Banana Oat Muffins

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INGREDIENTS
3/4 cup whole wheat pastry flour
3/4 cup quick-cooking oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 egg
1 cup mashed ripe bananas (about 2 medium)
1/2 cup packed brown sugar
1/4 cup buttermilk
1/4 cup butter, melted

SERVINGS
12
PREP
15 min.
COOK
15 min.
TOTAL
30 min.

DIRECTIONS
In a large bowl, combine the first six ingredients. In a small mixing bowl, beat the egg, bananas, brown sugar, buttermilk and melted butter. Stir into dry ingredients just until moistened.

Coat muffin cups with nonstick cooking spray; fill two-thirds full with batter. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Herbed Swirl Bread

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From Light & Tasty

This yeast bread is so pretty, with a swirl of herbs in each slice! It's great with soups or stews or toasted and served with reduced-fat margarine. Try it with whatever herbs are growing in your garden. —Laura Dennison of Pensacola, Florida

INGREDIENTS
3 packages (1/4 ounce each) active dry yeast
2-1/2 cups warm water (110° to 115°), divided
1 teaspoon sugar
3-1/4 cups whole wheat flour
1 tablespoon salt
2-3/4 to 3-1/2 cups bread flour
6 green onions, finely chopped
1 garlic clove, minced
1 cup minced fresh parsley
2 tablespoons minced fresh rosemary
1 tablespoon each minced fresh basil and oregano
1 teaspoon minced fresh thyme
1/4 teaspoon pepper
2 tablespoons butter
1 egg, beaten

SERVINGS
24
CATEGORY
Breads
METHOD
Baked
PREP
30 min.
COOK
40 min.
TOTAL
70 min.


DIRECTIONS
In a large mixing bowl, dissolve yeast in 3/4 cup warm water. Add sugar; let stand for 5 minutes. Add the whole wheat flour, salt and remaining water; beat until smooth. Stir in enough bread flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with nonstick cooking spray; turn once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. In a nonstick skillet, saute onions, garlic, herbs and pepper in butter until tender. Set aside. Punch dough down and turn onto a floured surface; divide in half. Roll each piece into a 14-in. x 9-in. rectangle. Brush with some of the egg; refrigerate rest of egg. Spread herb mixture over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal and tuck ends under. Place seam side down in tow 9-in. x 5-in. x 3-in. loaf pans coated with nonstick cooking spray. Cover; let rise until doubled, about 45 minutes. Brush with reserved egg. Bake at 375° for 40-50 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks. Yield: 2 loaves (12 slices each).

NUTRITIONAL INFO
Nutritional Analysis: One slice equals 134 calories, 2 g fat (1 g saturated fat), 11 mg cholesterol, 309 mg sodium, 25 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch.
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Honey Rosemary Chicken

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From Light & Tasty

I never get tired of finding new ways to cook with herbs! A rosemary marinade sweetened with honey gives this moist chicken wonderful flavor and a pretty golden sheen. —Elsie Barton of Hoover, Alabama

INGREDIENTS
1/4 cup honey
1/4 cup balsamic vinegar
1/4 cup minced fresh rosemary
2 tablespoons olive oil or 2 tablespoons canola oil
6 bone-in skinless chicken breast halves (7 ounces each)
1 teaspoon salt
1/4 teaspoon pepper

SERVINGS
6

PREP
5 min.
COOK
55 min.
TOTAL
60 min.

DIRECTIONS
In a bowl, combine the honey, vinegar, rosemary and oil; mix well. Pour half of the marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate for 2 hours. Cover and refrigerate remaining marinade. Drain and discard marinade from chicken. Place chicken bone side down in a 13-in. x 9-in. x 2-in. baking pan. Sprinkle with salt and pepper. Bake, uncovered, at 350° for 55-65 minutes or until juices run clear, basting occasionally with reserved marinade. Yield: 6 servings.

NUTRITIONAL INFO
Nutritional Analysis: One serving (1 each) equals 200 calories, 6 g fat (1 g saturated fat), 79 mg cholesterol, 462 mg sodium, 7 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges: 4 very lean meat, 1/2 starch, 1/2 fat.

Steak Lo Mein

*********************************************
From Country Woman

SERVINGS 6
PREP 20 min.
COOK10 min.
TOTAL30 min.

INGREDIENTS
1 pound round steak, trimmed
1 teaspoon beef bouillon granules
3/4 cup water
1/4 cup soy sauce
2 tablespoons cornstarch
2 tablespoons vegetable oil
1 garlic clove, minced
2 cups shredded cabbage
1 cup diagonally sliced carrots, partially cooked
1 medium onion, sliced into rings
1/2 cup sliced fresh mushrooms
1/2 cup diagonally sliced celery
1/3 cup sliced green onions
15 fresh snow pea pods, trimmed
1 can (8 ounces) sliced water chestnuts, drained
4 ounces thin spaghetti, cooked and drained

DIRECTIONS
Freeze steak just until firm; slice diagonally across grain into 1/4-in. strips. Combine bouillon, water, soy sauce and cornstarch. Set aside. In a wok or large skillet, heat oil on medium-high. Add meat and garlic; stir-fry until the meat is no longer pink, about 5 minutes. Remove meat to a platter. Add cabbage, carrots, onion, mushrooms, celery and green onions; stir-fry for about 3 minutes. Add pea pods and water chestnuts; stir-fry 2 minutes. Add meat. Stir bouillon mixture and pour into skillet; cook and stir until thickened. Gently toss in spaghetti and heat through for 1 minute. Yield: 6 servings.


NUTRITIONAL INFO
Nutrition Facts: One serving equals 329 calories, 8 g fat (0 saturated fat), 52 mg cholesterol, 834 mg sodium, 34 g carbohydrate, 0 fiber, 29 g protein. Diabetic Exchanges: 2 lean meat, 1-3/4 starch, 1 vegetable.

Crockpot Italian Beef

========================================
SERVINGS 14

From Light & Tasty

"I make this beef in the slow cooker when I'm having a party so I don't have to spend the whole time in the kitchen," reports Lori Hayes, Venice, Florida. "The meat smells so delicious, I can hardly keep my husband from helping himself ahead of time!" For a robust sandwich, serve the shredded beef on a roll spread with horseradish sauce.

INGREDIENTS

1 boneless beef top round roast (4 pounds)
2 cups water
2 tablespoons Italian seasoning
1 teaspoon each salt, dried oregano, dried basil, garlic powder, dried parsley flakes and pepper
1 bay leaf
14 French rolls (5 inches long)


DIRECTIONS

Cut roast in half; place in a 5-qt. slow cooker. Combine the water and seasonings; pour over roast. Cover and cook on low for 10-12 hours or until meat is very tender. Discard bay leaf. Remove meat and shred with a fork. Skim fat from cooking juices; return meat to slow cooker. Serve on rolls. Yield: 14 servings.


NUTRITIONAL INFO
Nutritional Analysis: One serving (3 ounces cooked beef and 1/4 cup juice with roll) equals 386 calories, 11 g fat (5 g saturated fat), 80 mg cholesterol, 557 mg sodium, 36 g carbohydrate, 2 g fiber, 34 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.

MENU PLAN MONDAY 6/25

Yesterday was DH's birthday, so we had a nice dinner of steak from the BBQ. I was also determined to BBQ all of the sides. Did you know you can BBQ corn on the cob straight on the grill? Well, you can and it was good! I also sliced some potatoes, drizzled them with olive oil and butter, sprinkled them with seasonings, wrapped them in foil and cooked them on the grill as well. Everything was tasty!

Last week's menu plan didn't go very well as it was HOT here for a few days and we had to get out as we don't have air conditioning and our house was 90 degrees. So Subway was our hangout last week. I'm hoping to stick to the menu plan better this week, but some of the things are left over from last week. I did discover a couple of GREAT and healthy muffin recipes last week and plan on posting the recipes in the next few days.


Sunday: Steaks, Corn on the Cob, Potato Packets (all on the BBQ)

Monday: Smothered Chicken Italiano, Noodles, Green Beans

Tuesday: Chicken Chili w/ toppings, Orange Yogurt Muffins

Wednesday: Fish Nuggets, Roasted Potatoes, Cherries and Pineapple

Thursday: 40-Clove Garlic Chicken, Bread, Steamed Broccoli

Friday: Spaghetti w/ Meat Sauce, Green Salad

Saturday: Easy Cabbage Roll Casserole (from the freezer)


***Dessert of the Week*** Gingersnap Ice Cream Sandwiches



A couple of weeks ago I found these cool pictures at Menard's. I love coffee!

Go to I'm an Organizing Junkie's blog for more great menu plans!

Smothered Chicken Italiano

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Servings: 4

INGREDIENTS
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons canola oil
1 cup part-skim ricotta cheese
1 cup crushed tomatoes
4 slices part-skim mozzarella cheese

DIRECTIONS
In a small bowl, combine the oregano, garlic powder, 1/8 teaspoon salt and 1/8 teaspoon pepper; rub over chicken. In a large nonstick skillet coated with nonstick cooking spray, brown chicken in oil for 3-4 minutes on each side. Transfer to an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Combine ricotta cheese and remaining salt and pepper; spoon over chicken. Top with tomatoes. Bake, uncovered, at 350° for 15 minutes. Top with cheese. Bake 5-10 minutes longer or until cheese is melted and chicken juices run clear. Yield: 4 servings.

NUTRITIONAL INFO
Nutrition Facts: 1 serving equals 252 calories, 11 g fat (5 g saturated fat), 85 mg cholesterol, 341 mg sodium, 6 g carbohydrate, 1 g fiber, 32 g protein. Diabetic Exchanges: 4 very lean meat, 1-1/2 fat.

Oven-Fried Fish Nuggets

====================================================
INGREDIENTS
1/3 cup seasoned bread crumbs
1/3 cup crushed cornflakes
3 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds cod fillets, cut into 1-inch cubes
Butter-flavored nonstick cooking spray


DIRECTIONS
In a shallow bowl, combine the bread crumbs, cornflakes, Parmesan cheese, salt and pepper. Coat fish with butter-flavored spray, then roll in crumb mixture. Place on a baking sheet coated with nonstick cooking spray. Bake at 375° for 15-20 minutes or until fish flakes easily with a fork. Yield: 4 servings.

NUTRITIONAL INFO
Nutrition Facts: 1 serving equals 171 calories, 2 g fat (1 g saturated fat), 66 mg cholesterol, 415 mg sodium, 7 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges: 5 very lean meat, 1/2 starch.

Whole Wheat Buttermilk Biscuits

INGREDIENTS

1 cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
1 tablespoon sugar
3/4 teaspoon salt
1/4 cup butter or margarine
1 cup milk

DIRECTIONS

In a medium bowl, combine flours, baking powder, sugar, and salt; mix well. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn out onto a lightly floured surface; knead gently 8 to 10 times. Roll to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter and place on an ungreased baking sheet. Bake at 450 degrees F for 10 to 12 minutes or until lightly browned. Serve warm.


These biscuits are Great! To make them even more healthy, I substituted low-fat buttermilk for the milk. I then added additional buttermilk 1 tablespoon at a time (about 3 T) until it was moist enough stirring only until it was mixed. Since I used buttermilk, I also added 1/2 teaspoon soda and also eliminated the sugar. Yum-O!- crunchy on the outside and soft and fluffy on the inside! A definite keeper!!!

Turkey Meatloaf

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Adapted from The Barefoot Contessa Cookbook

Serves 6-8

1 large yellow onion, chopped fine
1 T. olive oil
1 t. salt
½ t. freshly ground black pepper
1 t. fresh thyme leaves (½ t. ground)
3 T. Worcestershire sauce
6 T. chicken broth
1 t. tomato paste
2 ½ lb. ground turkey [I use 1 package each of “lean” and of breast]
¾ cup plain dry bread crumbs
4 large egg whites, beaten
6 T. ketchup

Preheat the oven to 325.

In a medium sauté pan, on medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until the onions are translucent but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken broth, and tomato paste and mix well. Allow to cool to room temperature. [I put it into the large mixing bowl I’ll be using in the next step, and stick it in the fridge for 10-15 minutes.]

While onion mixture is cooling, line a baking sheet with foil and spray with non-stick cooking spray. Set aside. Combine the ground turkey, bread crumbs, egg whites, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on the prepared baking sheet.

Spread the ketchup evenly on top and sides of loaf.

Bake for 1 ½ hours, until the internal temperature is 160 degrees and the meat loaf is cooked through. (A pan of hot water in the oven, under the meatloaf, will keep the top from cracking.

Banana Muffins

********************************************
1 ½ cups whole wheat pastry flour
1 tsp. Baking soda
1 tsp. Baking powder
½ tsp. Sal
t1 Tsp. cinnamon
3 large ripe bananas, mashed
¼ cup honey
1 egg, lightly beaten
1/3 cup butter, melted

Topping:
¼ cup. Packed brown sugar
1 T. flour
¼ tsp. Cinnamon
1 T. cold butter

In a large bowl, combine dry ingredients. Combine bananas, honey, egg, and butter; mix well. Stir into dry ingredients just until moistenend. Fill greased muffin cups ¾ full. Combine first three topping ingredients; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 degrees for 18-20 minutes or until muffins test done.

Chicken Nuggets

+++++++++++++++++++++++++++

1 cup whole wheat flour (arrowroot powder*)
4 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
1 tsp. poultry seasoning
1 tsp. ground mustard
1/2 tsp. pepper
8 boneless skinless chicken breast halves
1/4 cup olive oil

In a tupperware bowl with a lid, combine the seasonings. Make sure lid is tight and shake to mix. Place chicken pieces into container, a few at a time, and shake to coat.

Heat oil in skillet, cook chicken, turning frequently, until browned and juices run clear, about 6-8 minutes.

Yield: 8-10 servings.


*I used arrowroot powder and the nuggets turned out sticky, but very tasty and acceptable for being wheat and dairy-free!

Crockpot Meatball Soup

*********************************************
1 1/2 lbs. ground beef
1 egg
3 Tablespoons water
1/2 cup dry bread crumbs
1/4 teaspoon salt
1 Tablespoon chopped parsley
2 cups water
1 can (10 1/2 oz. beef broth
)1 can (1 lb. 12 oz. tomatoes, undrained and chopped)
1 envelope dry onion soup mix
1 cup sliced carrot
1/4 cup chopped celery tops
1/4 cup chopped parsley
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 bay leaf

MEATBALLS:Preheat oven to 350 degrees.In large bowl combine egg, 3 T. water, bread crumbs, salt and parsley and combine. Add ground beef, broken into chunks, and mush with your hands to combine. Form into meatballs about 1" in diameter and place on a broiler pan.
Bake at 350 degrees for 25-30 minutes until meatballs are no longer pink in center.

Combine remaining ingredients in crockpot. Add meatballs.

Cover and cook on low for 8 hours or on high for 4 hours or until carrots are tender.

Basic Dressing

-----------------------------------
1 tsp. Dijon-type mustard, smooth or grainy
2 Tablespoons plus 1 teaspoon raw wine vinegar (I use raw apple cider vinegar)
1/2 cup extra virgin olive oil
1 Tablespoon expeller-expressed flax oil

Dip a fork into the jar of mustard and transfer about 1 teaspoon to a small bowl. Add vinegar and mix around. Add olive oil in a thin stream, stirring all the while with the fork, until oil is well mixed or emulsified. Add flax oil and use immediately.

(This recipe is from the book Nourishing Traditions by Sally Fallon p. 129)

High-Enzyme Salad

-----------------------------------
1 cup sprouted sunflower seeds (I've substituted flax seeds for this)
4 carrots, peeled and grated
1 cucumber, peeled and finely chopped
1 red pepper, seeded and finely chopped
1 bunch green onions, finely chopped
2 oz. grated raw Cheddar chesse (optional)
3/4 cup basic dressing
1 avocado, sliced
radicchio or red lettuce leaves

This salad is a meal in itself. Mix sprouted sunflower seeds, carrots, cucumber, pepper, onions and cheese with dressing. Serve on lettuce leaves and garnish with avocado slices.

(from the book Nourishing Traditions, by Sally Fallon, p. 193)

Pepper Rice

2 cups brown rice
4 cups beef broth
8 oz. ground beef
salt
pepper
onion powder
garlic powder
3 (8 oz. cans) tomato sauce
1 green bell pepper

Bring 4 cups beef broth just to a boil. Add rice and turn down heat to low. Cover and simmer for 45 minutes, or until rice is done.

Brown ground beef. Season with salt, pepper, onion and garlic powder.

Combine cooked rice and ground beef in a casserole dish. Add 3 cans tomato sauce and stir. Cut pepper into pieces and place on top of rice. Bake for 20-30 minutes or until done.

Easy Cabbage Roll Casserole

Makes 14 servings

1 large head cabbage, shredded
4 c. uncooked rice
3 onions chopped
2 lbs. cooked ground turkey sausage
2 t. salt
1½ t. pepper
garlic powder
¼ c. brown sugar or honey
2 qts. tomato juice
4 c. water

In a large dish spread enough of shredded cabbage to cover bottom of pan. Add layer of rice, onions and ground turkey. Repeat layers, starting with shredded cabbage. Sprinkle with seasonings and brown sugar. Pour tomato juice and water over everything. Cover and freeze. To serve, place frozen into 325° oven. Bake 2 hours or until completely cooked.

Chicken Dumpling Soup

3/4 lb. boneless skinless chicken breasts, cut into 1 inch cubes
1/4 tsp. salt
1/8 tsp. pepper
2 tsp. olive oil
1/4 cup AP flour
4 cups chicken broth, divided
1 cup water
2 cups frozen French-cut green beans
1 1/2 cups sliced onions
1 cup coarsely shredded carrots
1/4 tsp. dried marjoram
2/3 cup reduced-fat biscuit/baking mix
1/3 cup cornmeal
1/4 cup shredded cheddar cheese
1/3 cup milk

Sprinkle chicken with salt and pepper. In a nonstick skillet, saute chicken in oil until browned and juices run clear.

In a large saucepan, combine flour and 1/2 cup broth until smooth. Stir in water and remaining broth. Add the beans, onions, carrots, marjoram and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Meanwhile in a small bowl, combine the biscuit mix, cornmeal and cheese. Stir in milk until just moistened. Drop batter in 12 mounds onto simmering soup. Cover and simmer for 15 minutes, or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Grilled Marinated Pork Chops

from Light & Tasty

INGREDIENTS
1/4 cup tomato juice
1/4 cup chopped onion
1/4 cup minced fresh parsley
2 tablespoons white wine vinegar
2 tablespoons lemon juice
2 tablespoons canola oil
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce
4 boneless pork loin chops (3/4 inch thick and 4 ounces each)


DIRECTIONS
In a small bowl, combine the first 15 ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.

If grilling the pork, coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Grill pork, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a meat thermometer reads 160°, basting frequently with reserved marinade.

Yield: 4 servings.

Garlic Lime Chicken

1 teaspoon salt
1 teaspoon pepper
1/4 tsp. cayenne pepper
1/4 tsp. paprika
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. thyme
6 bonelss skinless chicken breasts
2 T. butter
1/2 cup chicken broth
4 T. lime juice

In a bowl, mix together first 7 ingredients. Evenly sprinkle mixture on both sides of chicken breasts.

In a skillet heat butter and olive oil together over medium high heat. Saute chicken until golden brown on each side, about 5 minutes on either side.

Remove chicken and add lime juice and chicken broth to the pan, whisking up the browned bits off the bottom fo the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.

Mexicalli Pie

Serves 8

16 ounces ground 90% lean turkey or beef
1/2 cup chopped onion
1/2 cup chopped green and/or red bell peppers
1 1/2 cups frozen whole kernel corn
1 cup chunky salsa
3/4 (3 ounces) Kraft shredded reduced-fat Cheddar Cheese
1/8 teaspoon black pepper
1 cup (3 ounces) crushed corn chips

Preheat oven to 350 degrees. In a large skillet sprayed with olive-oil-flavored cooking spray, brown meat, onions, and green pepper. Add corn, salsa, Cheddar Cheese, and black pepper.

Spray a 10-inch pie plate with olive-oil-flavored cooking spray. Place meat mixture in pie plate. Top with crushed corn chips.

Bake 30 minutes. Cool 10 minutes before serving.


Each serving equals:HE: 2 Protein, 3/4 Bread, 1/2 Vegetable, 1/4 slider, 10 optional calories204 calories, 10 gm fat, 15 gm protein, 14 gm carbohydrate, 324 mg sodium, 2 gm fiberDIABETIC: 2 MEAT, 1 STARCH

Crockpot 40 Clove Garlic Chicken

-1 large broiler/fryer whole chicken (as big as your crock will fit)
-thyme
- rosemary
- sage
- parsley
-salt
-fresh ground pepper
-40 cloves UNPEELED garlic
-baguette or french bread slices, toasted

Season the chicken in and out with salt, pepper, and generously with the herbs. Place in the crockpot. Place the cloves all around and on top of the chicken.

Cover and cook on low 8 hours.

Remove chicken to serving platter.

Remove garlic to small bowl.

We actually did try the 40-Clove Garlic Chicken recipe last week and... it was great!! The chicken was so moist and tender with a nice flavor. I even liked squeezing out the whole cloves onto some buttered bread, though the chicken was by far my favorite part. DH loved it too and gave it five stars. The best part was that it was so easy to make, being in the crockpot and all. I usually don't care for the texture or flavor of chicken in the crockpot, but was pleasantly surprised by this recipe and will definitely be making it again.

Herbed Pot Roast

(from Taste of Home)

1 boneless beef rump or chuck roast (3 to 3-1/2 pounds)
1 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 can (10-1/2 ounces) condensed beef broth
8 carrots, cut into thirds
8 medium potatoes, peeled and quartered
1 large onion, quartered
1 cup water

In a Dutch oven, brown roast in oil over medium heat. Combine the seasonings; sprinkle over meat. Add broth and bring to a boil.

Cover and bake at 325° for 2 hours, basting occasionally. Add carrots, potatoes, onion and water.

Cover and bake for 1 hour or until vegetables are tender. Thicken pan juices for gravy if desired. Yield: 8 servings.

Triple-Mushroom Stroganoff

5 1/2 cups uncooked egg noodles
1/2 lb. fresh button mushrooms, halved
2 2/3 cups sliced baby portabello mushrooms
1 pkg. sliced fresh shiitake mushrooms
3 shallots, chopped
3 garlic cloves, minced
2 T. butter
1 1/2 cups vegetable broth, divided
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 T. flour
1 cup sour cream
1 T. minced fresh parsley

Cook noodles accoding to package directions. Meanwhile, in a large skillet over medium heat, cook the mushrooms, shallots and garlic in butter for 6-8 minutes or until tender. Stir in 1 1/4 cups broth, mustard, salt and pepper. Bring to a boil. Reduce heat; simmer uncovered, for 10 minutes, stirring occasionally.

Combine flour with remaining broth until smooth; gradually stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickenend and bubbly. Reduce heat to low; gradually stir in sour cream (do not boil). Drain noodles; serve with mushroom sauce. Sprinkle with parsley.

Dave's rating: ***** 5 Stars! We both loved that it was meatless and super-flavorful! Even the kids liked the sauce, though they wouldn't eat the chunks of mushrooms. *Sigh* The calories versus portion size was a big plus on this recipe as well.