Ribbon Cake

Ribbon Cake (Jackie's recipe)

1 pkg lime jello
1 pkg cherry jello
15 oz. applesauce
24 graham crackers
1 envelope Dream Whip
3 Tbsp. powdered sugar

Place jello in two separate bowls with 3/4 cup applesauce in each bowl. Stir jello and applesauce well.
Place 3 graham crackers on cake plate and add a layer of jello-applesauce, rotating the color until you use all the graham crackers.
Top with the Dream Whip, omitting the vanilla and adding the powdered sugar to the whipped topping.

Quick Potato Recipes

This site has a bunch of quick potato recipes that look yummy!!

Salmon Chowder

Salmon Chowder
from the Health Department

*Seth isn't a salmon fan, but he liked this soup.

¾ C. chopped onion

½ C. chopped celery

1 tsp. garlic powder

2 C. diced potatoes

2 C. carrots, diced

2 C. chicken broth

1 tsp. salt

1 tsp. black pepper

2 (16 oz. cans) salmon

1 (12 oz.) can evaporated milk

1 (16 oz.) bag frozen creamed corn (or I used canned)

½ lb. Cheddar or cheese blend, shredded

Directions:

1. Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until tender. Stir in potatoes, carrots, broth, salt, and pepper. Cover and summer 20 minutes.

2. Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.

Makes approximately 8 servings.


Variations:

May add 2-3 Tbsp. butter.

May add whole wheat tortilla cut into strips or pieces.

May use any other meat or vegetable combinations.

Amish Baked Oatmeal

Amish Baked Oatmeal
Healthy Pregnancy Cookbook
Brewer Pregnancy Diet
birthingnaturally.net

Estimated Servings of
Milk: 0
Eggs: 0
Protein: 0
Greens: 0
Grains: 1
Fruits & Veggies: 0


Ingredients

1 1/2 cup quick-cooking oats
1/4 cup sugar, or less
1/2 cup milk
1/4 cup butter or margarine, melted
1 egg
1 tsp baking powder
3/4 tsp salt
1 tsp vanilla
warm milk
fresh fruit and/or brown sugar(optional)

Procedure

1. Combine the first 8 ingredients; mix well.
2. Spread evenly in a greased 13" x 9" baking pan. Bake at 350 degrees for 25 - 30 minutes or until edges are golden brown.
3. Immediately spoon into bowls; add milk. Top with fruit and/or brown sugar if desired.

Serves 6. Per Serving: Calories 200; Calories from fat 86(43%); Fat 10g; Carbohydrates 23g; Sugar 10g; Fiber 2g; Protein 5g

French Onion Pizza au Gratin

French Onion Pizza au Gratin
tasteofhome.com

“I love a hot bowl of French onion soup and am also a fan of pizza after busy workdays. This recipe combines classic onion soup ingredients with everyday pizza staples."—Bonnie Long, Lakewood, Ohio

8 ServingsPrep: 30 min. Bake: 10 min.

NOTE: Charlie and I liked this; the boys didn't care for it.
Ingredients

* 1 large onion, sliced
* 2 tablespoons brown sugar
* 2 tablespoons olive oil, divided
* 3 tablespoons balsamic vinegar
* 3 garlic cloves, minced
* 1 tablespoon bourbon, optional
* 1 cup sliced fresh mushrooms
* 1/4 pound thickly sliced deli roast beef, coarsely chopped
* 1 prebaked 12-inch pizza crust (or homemade whole wheat pizza crust)
* 3/4 cup French onion dip
* 3/4 cup shredded part-skim mozzarella cheese
* 1 medium sweet red pepper, chopped
* 3/4 cup shredded Gruyere or Swiss cheese
* 1 teaspoon minced fresh rosemary

Directions

* In a large skillet, saute onion with brown sugar in 1 tablespoon oil
* until softened. Reduce heat to medium-low; cook, stirring
* occasionally, for 30 minutes or until deep golden brown. Stir in
* vinegar and garlic. Remove from the heat; add bourbon if desired.
* Continue cooking until liquid is nearly evaporated.
*
* In another skillet, saute mushrooms in remaining oil until tender;
* add roast beef and heat through.
*
* Place crust on a pizza pan; spread with French onion dip. Sprinkle
* with mozzarella cheese, onion mixture, red pepper, mushroom mixture
* and Gruyere cheese.
*
* Bake at 425° for 10-15 minutes or until cheese is melted.
* Sprinkle with rosemary. Yield: 8 slices.
*

Nutrition Facts: 1 slice equals 327 calories, 15 g fat (6 g saturated fat), 26 mg cholesterol, 585 mg sodium, 32 g carbohydrate, 2 g fiber, 15 g protein.

Ultimate Panini

Ultimate Panini
“The aroma of onions cooking at country fairs and street vendor carts makes me crave caramelized onions. I wanted to pair them with something special, and this sandwich is just that.”—Charlene Brogan Falmouth, Maine
tasteofhome.com

4 ServingsPrep: 40 min. Cook: 5 min./batch
Ingredients

* 2 large onions, sliced
* 2 tablespoons canola oil
* 4 slices provolone cheese
* 1/2 pound thinly sliced deli ham
* 1 large tomato, sliced
* 8 garlic-flavored sandwich pickle slices
* 8 slices Italian bread (1/2 inch thick)
* 2 tablespoons butter, softened

Directions

* In a large skillet, saute onions in oil until softened. Reduce heat
* to medium-low; cook, stirring occasionally, for 30 minutes or until
* deep golden brown.
*
* Layer the cheese, ham, tomato, pickles and caramelized onions on four
* bread slices; top with remaining bread. Spread outsides of
* sandwiches with butter.
*
* Cook on a panini maker or indoor grill for 3-4 minutes or until bread
* is browned and cheese is melted. Yield: 4 servings.
*

Nutrition Facts: 1 panini equals 405 calories, 22 g fat (8 g saturated fat), 55 mg cholesterol, 1,188 mg sodium, 34 g carbohydrate, 3 g fiber, 20 g protein.

Tortellini Vegetable Soup

Tortellini Vegetable Soup
Healthy Pregnancy Cookbook
Brewer Pregnancy Diet
birthingnaturally.net

Estimated Servings of
Milk: 0
Eggs: 0
Protein: 0
Greens: 0
Grains: 1
Fruits & Veggies: 1


An easy soup to make ahead and enjoy for lunch or a quick snack through the week. But it cooks so fast you don't need to make it ahead. Add a salad for a light dinner.

Ingredients

12 oz turkey sausage, crumbled
2 quarts chicken broth
1/2 tsp garlic powder
9 oz tortellini pasta
16 oz frozen mixed vegetables, thawed

Procedure

1. In large pot, over medium-high heat, cook sausage until browned; drain.
2. Add Chicken broth and garlic powder; bring to a boil. Add pasta; boil 5 minutes.
3. Stir in vegetables. Simmer uncovered for 10 minutes or until pasta is tender.

Serves 8. Per Serving: Calories 241; Calories from fat 98(41%); Fat 11g; Carbohydrates 24g; Sugar .5g; Fiber 3g; Protein 13g

Green and Gold Egg Bake

Green and Gold Egg Bake
Healthy Pregnancy Cookbook
Brewer Pregnancy Diet
birthingnaturally.net

Estimated Servings of
Milk: 0
Eggs: 1
Protein: 0
Greens: 1
Grains: 0
Fruits & Veggies: 0
Green and Gold Egg Bake

NOTE: I liked this alright though the rest of the family didn't much care for it.
Ingredients

1 cup seasoned bread crumbs (divided)
20 oz frozen chopped spinach (thawed and squeezed dry)
3 cup small-curd cottage cheese
1/2 cup grated Romano or Parmesan Cheese
5 eggs

Procedure

1. Sprinkle 1/4 C bread crumbs into a greased 8 in square baking dish. Bake at 350 for 3-5 minutes or until golden brown.
2. In a bowl, combine the spinach, cottage cheese, romano cheese, three eggs and remaining crumbs. Spread over the baked crumbs. Beat remaining eggs, pour over spinach mixture.
3. Bake, uncovered at 350 for 45 minutes or until a knife inserted near the center comes out clean. Let stand 5-10 minutes before serving.

Serves 8. Per Serving: Calories 145; Calories from fat 50(34%); Fat 6g; Carbohydrates 7g; Sugar 2g; Fiber 2g; Protein 17g

Red Beans and Rice with Kielbasa

Red Beans and Rice with Kielbasa
relishmag.com

Ingredients
1 pound dried red kidney beans
1 tablespoon olive oil
1 pound turkey kielbasa, cut into ¼-inch thick rounds
1 cup chopped onion
2 celery ribs, chopped
2 garlic cloves, finely chopped
2 tablespoons chopped fresh parsley
¾ teaspoon salt
1 1/2 teaspoons hot sauce
2 cups reduced-sodium chicken broth
4 cups hot cooked white rice


Instructions
1. Rinse beans. Place beans in a large bowl or Dutch oven. Cover with water by several inches. Let soak overnight.
2. Heat oil in a Dutch oven over medium-high heat. Add kielbasa and cook until browned on both sides. Add onion, celery and garlic. Cook until onion is tender. Drain beans and add to pan. Add chicken broth and enough water to cover by 2 inches. Add parsley, salt and hot sauce.
4. Cook beans until tender, 1 ½ to 1 ¾ hours. Add more water if needed. Serve over hot rice. Serves 8.


Nutritional Information
Per serving: 390 calories, 6g fat, 30mg chol., 22g prot., 61g carbs., 9g fiber, 790mg sodium.

Doc's Corn-and-Potato Chowder

Doc's Corn-and-Potato Chowder
From Southern Living


Prep Time: 25 minutes
Cook Time: 45 minutes
Stand: 10 minutes
Yield: Makes 6 to 8 servings (about 8 cups)
Ingredients

* 2 cups peeled, diced Yukon gold potatoes (about 2 lb.) (or regular)
* 2 tablespoons butter (or olive oil)
* 1 (10-oz.) package frozen diced onion, red and green bell pepper, and celery
* 1 cup chopped yellow onion
* 2 cups milk
* 1 (12-oz.) can evaporated milk
* 1 (11-oz.) can yellow-and-white whole kernel corn, drained (only yellow works)
* 1 (10 3/4-oz.) can cream of mushroom soup with roasted garlic (reg cm soup works)
* 1/2 cup thinly sliced green onions
* 1 tablespoon chopped fresh parsley
* 1 to 2 tsp. hot sauce
* Salt and pepper to taste
* Garnish: thinly sliced green onions

NOTE: I could not find the packaged frozen diced onion, red, and green bell pepper and celery so I just added those in fresh.

Preparation

1. Bring potatoes and water to cover to a boil in a Dutch oven over medium-high heat. Cook potatoes 10 to 15 minutes or until tender. Drain and place in a large bowl.

2. Melt butter in Dutch oven over medium-high heat. Stir in frozen vegetables and chopped yellow onion; sauté onion mixture 6 to 8 minutes or until tender.

3. Add 2 cups milk, next 6 ingredients, and potatoes. Reduce heat to medium, and bring to a boil; reduce heat to low, and simmer, stirring occasionally, 15 minutes or until thoroughly heated. Season with salt and pepper to taste. Let stand 10 minutes before serving. Garnish, if desired.

Note: For testing purposes only, we used McKenzie's Seasoning Blend for diced onion, red and green bell pepper, and celery and Campbell's Cream of Mushroom with Roasted Garlic Soup.

Corn-and-Potato Seafood Chowder: Prepare recipe as directed through Step 2. Omit 2 cups milk in Step 3, and add 1 lb. fresh crabmeat, drained, and 2 (6 1/2-oz.) cans minced clams, undrained, with evaporated milk, next 5 ingredients, and potatoes. Proceed with recipe as directed.

Black Forest Oatmeal with Toasted Almonds

Black Forest Oatmeal with Toasted Almonds
from USA Weekend
This is very chocolaty and tastes more like a dessert than a breakfast. I also used regular chocolate milk instead of soymilk and did not toast my almonds.

While the oatmeal cooks, toast the almonds in a small skillet over medium-low heat, shaking it occasionally, until golden and fragrant, about 5 minutes. You can substitute light chocolate soymilk, but I prefer the flavor of regular chocolate soymilk.

# 3½ cups chocolate soymilk

# 2 cups old-fashioned oatmeal

# 1 Tbs. unsweetened cocoa

# Pinch salt ( I used 1/2 tsp.)
# 2/3 cup dried cherries (or cherry-flavored cranberries), coarsely chopped
# ¼ tsp. almond extract
# ¼ cup toasted slivered almonds

Bring milk, oatmeal, cocoa, salt and cherries to simmer in a large saucepan or 5- to 6- quart Dutch oven over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, to desired thickness, about 5 minutes. Stir in almond extract and serve immediately, sprinkling each portion with nuts.

YIELD: 4 SERVINGS
Per serving: 406 calories, 67 g carbohydrates, 13 g protein, 10 g fat, 1 g saturated fat, 0 mg cholesterol, 7 g dietary fiber, 114 mg sodium

Healthified Rice and Bean Burgers

Healthified Rice and Bean Burgers
From eatbetteramerica.com

Prep Time:20 min
Start to Finish:30 min
makes:4 burgers
1 can (15 oz) Progresso® red kidney beans, rinsed and drained (OR black beans)
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup soft whole wheat bread crumbs*
2 tablespoons snipped fresh cilantro
1 clove garlic, minced
1/2 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup cooked brown rice
4 whole grain hamburger buns, split and toasted
2 tablespoons fat-free mayonnaise
Fresh spinach leaves, tomato slices, and/or red onion slices (optional)

1. In a medium bowl, coarsely mash beans with a potato masher or fork. Stir in onion, celery, bread crumbs, cilantro, garlic, oregano, cumin, salt, and pepper. Stir in rice.
2. Shape the bean mixture into four 1/2-inch-thick patties.
3. Preheat a grill pan or large skillet over medium heat. Add patties to pan or skillet. Cook for 10 to 12 minutes or until heated through, turning patties once.
4. Serve burgers on buns with mayonnaise, and, if desired, spinach, tomato, and/or red onion.
5. *TIP: To make 1/4 cup soft bread crumbs, place 1/2 slice of whole wheat bread in a blender or food processor and blend or process into coarse crumbs.

Nutritional Information
1 burger: Calories 260 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 610mg; Total Carbohydrate 51g (Dietary Fiber 10g, Sugars 6g); Protein 13g Percent Daily Value*: Vitamin A 4%; Vitamin C 8%; Calcium 15%; Iron 15% Exchanges: 3 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Lean Meat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Crispy Parmesan Chips

Crispy Parmesan Chips
From everydayhealth.com

Prep Time: 15 mins
Cook Time: 8 mins
Total Time: 23 mins
Ingredients

* 30 wonton wrappers
* 2 tablespoon oil, olive
* 1 clove(s) garlic
* 1/2 teaspoon basil, dried
* 1/4 cup(s) cheese, Parmesan

Preparation
1. Preheat oven to 350°F. Using a sharp knife, cut wonton wrappers diagonally in half to form 60 triangles. Coat a baking sheet with nonstick cooking spray. Arrange one-third of the triangles in a single layer on prepared baking sheet.

2. In a small bowl, stir together oil, garlic, and basil. Lightly brush the wonton triangles on baking sheet with some of the oil mixture; sprinkle with some of the Parmesan or Romano cheese.

3. Bake about 8 minutes or until golden. Cool completely on a wire rack. Repeat with the remaining wonton triangles, oil mixture, and Parmesan or Romano cheese.


Quick Info:
Servings
Contains Wheat
Contains Dairy
Vegetarian
Most Popular
Diabetes-Friendly

Nutritional Info (Per serving):
Calories: 69, Saturated Fat: 1g, Sodium: 116mg, Dietary Fiber: 0g, Total Fat: 2g, Carbs: 9g, Cholesterol: 2mg, Protein: 2g
Exchanges: Starch: 0.5, Fat: 0.5
Carb Choices: 0.5

Apple Bread

Apple Bread
From http://www.birthingnaturally.net/nutrition/recipes/abread.html
Seth had asked me to make this again.

Ingredients

1/2 cup butter
1 cup sugar
2 cup flour
1/2 tsp salt
2 eggs, beaten
1 tsp vanilla
2 Tbs milk
1/4 tsp vinegar
1 tsp baking powder
2 cup chopped apples
Optional Topping (mix together):
2 Tbs melted butter
2 Tbs flour
3 Tbs sugar
1 tsp cinnamon

Procedure

1. Mix first six ingredients. Add milk, vinegar, baking powder and mix well. Fold in chopped apples.
2. Pour into a greased loaf pan and top with the mixed topping mixture.
3. Bake at 350 for 60 minutes.

Serves 12. Per Serving: Calories 235; Calories from fat 78(33%); Fat 9g; Carbohydrates 36g; Sugar 19g; Fiber 1g; Protein 6g

Salsa, Black Bean, and Rice Salad Recipe

Salsa, Black Bean, and Rice Salad Recipe
From everydayhealth.com

Total Time: 30 mins
Ingredients

* 2 cup(s) rice, long grain, cooked, chilled
* 1 can(s) beans, black, (15 ounces) rinsed and drained
* 2 cup(s) tomato(es), chopped
* 1 cup(s) pepper(s), red, bell, chopped
* 1 cup(s) corn, whole kernel frozen, thawed
* 2 scallion(s) (green onions), thinly sliced
* 2 tablespoon cilantro
* 1 cup(s) salsa
* 4 ounce(s) cheese, Monterey Pepper Jack, with jalapeno chile peppers, cut into 1/4-inch cubes
* lettuce leaves (or baked potato or tortilla chips to use as a dip!)
* 1/2 cup(s) sour cream, light or fat-free

Preparation
1. In a large bowl, stir together chilled rice, black beans, tomatoes, sweet pepper, corn, green onions, and cilantro; add picante sauce or salsa. Toss to coat. If desired, stir in cheese.

2. To serve, line 6 salad bowls or plates with lettuce leaves. Top with rice mixture. Serve with sour cream.

Overnight Baked Blueberry French Toast

Overnight Baked Blueberry French Toast
From http://www.pbs.org/parents/kitchenexplorers/2010/12/21/blueberry-french-toast-makes-brunch-a-treat/

Prep (20 minutes) + Cook (1 hour) + overnight refrigeration

1 small loaf day old challah or French bread
3 eggs
3 Tbsp. sugar
1 tsp. vanilla extract
2 ¼ cups milk, any variety
½ cup flour
6 Tbsp. brown sugar
½ tsp. ground cinnamon
¼ cup butter or margarine
2 cups frozen or fresh blueberries

Spray a 9 x 13-inch baking dish with nonstick cooking spray. Cut the bread into 1-inch thick slices and lay the slices in the baking dish to cover the bottom.

In a medium bowl, beat the eggs with the sugar and vanilla. Stir in the milk and mix well. Pour the mixture over the bread in the baking dish, turning the slices to coat. Cover and refrigerate overnight

In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the butter with two forks or your fingers until the mixture resembles coarse crumbs. Cover and refrigerate.

In the morning, heat the oven to 375 degrees. Turn the bread slices over in the baking dish, scatter the blueberries over the bread, and sprinkle it with the reserved crumb mixture. Bake it for 50 minutes to 1 hour until it is golden brown. Allow it to cool for 10 minutes, and cut it into squares to serve.

Healthified Calico Bean Chili

Healthified Calico Bean Chili
From eatbetteramerica.com; seemed to be well liked

82% less sodium • 37% less sugar than the original recipe—see the comparison. Combine black-eyed peas and black beans in a 30-minute vegetarian chili that’s sure to top your family’s most-requested list.

My version with 8 servings:

4 C. water
4 (14.5 oz) cans diced tomatoes
4 C. cooked black beans (1 1/3 C. dried)
3 C. black-eyed peas, cooked (1 C. dried; 1/2 lb.)
1 Tbsp. onion powder (original recipe would call for 4 C. onion chopped..got lazy)
1/4 C. chili powder
1 tsp. ground cumin
1 C. shredded cheddar

1. In a medium saucepan, combine water, undrained tomatoes, beans, black-eyed peas, onion, tomato paste, chili powder, and cumin. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Ladle chili into bowls. If desired, sprinkle each serving with cheese.

Prep Time:5 min
Start to Finish:
makes:2 Servings
1 cup water
1 (14.5) ounce can Muir Glen® no-salt-added diced tomatoes
1 cup canned organic no-salt-added black beans, rinsed and drained
3/4 cup canned black-eyed peas, rinsed and drained
1 cup chopped onion
1/4 cup no-salt added tomato paste
1 tablespoon chili powder
1/4 teaspoon ground cumin
1/4 cup shredded reduced-fat cheddar cheese (optional)


Nutritional Information
1 Serving: Calories 270 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 440mg; Total Carbohydrate 56g (Dietary Fiber 16g, Sugars 14g); Protein 14g Percent Daily Value*: Vitamin A 50%; Vitamin C 50%; Calcium 15%; Iron 30% Exchanges: 3 Starch; 0 Other Carbohydrate; 2 Vegetable Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.

Applesauce Cornbread

Applesauce Cornbread
From Healthy Pregnancy Cookbook at http://www.birthingnaturally.net/nutrition/recipes/ascornb.html; This is definitely a keeper!

Ingredients

1/2 cup sugar
1/3 cup butter
3/4 cup applesauce
1 egg
1 cup flour, whole wheat
1/2 cup cornmeal
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Procedure

1. Beat sugar and butter until light and fluffy. Add applesauce and egg; beat well. Add dry ingredients, stirring just until moistened.
2. Bake in a prepared 8" pan 25 - 35 minutes for 350 degrees.

Serves 8.

BLT Salad

BLT Salad
From Taste of Home Dec and Jan 2011; modified

4 C. pasta (~13.5 oz.)
2 lbs. bacon
2 lg. seeded tomatoes, chopped
1 C. ranch salad dressing
6 C. romaine lettuce, torn

Cook 4 cups spiral or penne pasta according to package directions; drain. Cook and crumble 2 lbs. bacon. Add 2 large seeded chopped tomato and 1 C. ranch salad dressing; toss with pasta. Combine with 6 C. torn romaine before serving. Serves 6.

Mom's Salmon Burgers

Mom's Salmon Burgers

To make 8 Burgers:

2 (15 1/2 oz.) cans Salmon
1 1/2 C. oatmeal (dry)
1 C. onion, chopped
2 eggs
4 Tbsp. Lemon Juice
4 Tbsp. Parsley

Drain Salmon. Mix all ingredients, breaking the bones of the salmon into the mix. Shape into burgers. Broil until brown on each side. Serve with lettuce and tomato on whole wheat bun.

Quick Hamburger Soup

Quick Hamburger Soup
From everydayhealth.com. After having the meat cooked, I placed it all in the crockpot on high for 3-4 hours.

Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins

Ingredients

* 8 ounce(s) beef, extra-lean ground
* 8 ounce(s) turkey, ground
* 2 medium onion(s)
* 2 carrot(s)
* 2 stalk(s) celery
* 2 clove(s) garlic
* 6 cup(s) broth, reduced-sodium beef
* 29 ounce(s) tomatoes, diced (may try tomato sauce next time)
* 1 tablespoon sage, fresh
* 2 teaspoon thyme, fresh
* 1 teaspoon rosemary, fresh
* 1/4 teaspoon salt
* 1/4 teaspoon pepper, black ground
* 2 medium potato(es)
* 1 teaspoon sage

Preparation
1. In a Dutch oven, combine beef, turkey, onion, carrot, celery, and garlic; cook until meat is brown and onion is tender. Drain off fat. Stir beef broth, undrained tomatoes, 1 tablespoon sage, thyme, rosemary, salt, and pepper into beef mixture in Dutch oven. Bring to boiling; stir in potatoes. Reduce heat. Cover and simmer for 10 to 15 minutes or until vegetables are tender. If desired, garnish with additional fresh sage (and shredded cheddar).

Quick Info:
Servings
Good for Leftovers
Contains Red Meat
Diabetes-Friendly

Nutritional Info (Per serving):
Calories: 103, Saturated Fat: 1g, Sodium: 418mg, Dietary Fiber: 1g, Total Fat: 2g, Carbs: 10g, Cholesterol: 19mg, Protein: 10g
Exchanges: Vegetable: 1, Starch: 0.5, Lean Meat: 1
Carb Choices: 0.5

Mom's Garlic Dip

Mom's Garlic Dip
This is my Mom's garlic dip, and it goes wonderful in just about anything - vegetables, meat seasonings, bread dip, etc. This has been tripled, but this recipe can be cut in thirds for the original amount.

3 C. Olive Oil
3/4 C. Parmesan cheese, grated
6 Tbsp. cilantro
3/4 tsp. salt
9 large garlic cloves, minced

Put the solid items in jar first, then add just enough oil to make a paste, blend, and then add the rest of the oil. If you have a "thunderstick" it can be blended in a jar, or placed in a blender and then stored in a jar in the refrigerator works as well.

Spinach Tortellini Soup

Spinach Tortellini Soup
From allrecipes.com - it was said that it tastes even better the next day.

* 1 (10 ounce) package frozen chopped spinach
* 2 (14.5 ounce) cans chicken broth
* 1 (9 ounce) package cheese tortellini
* 1/4 tablespoon dried basil
* 1/4 tablespoon garlic powder
* salt and pepper to taste

Directions

1. In a large pot over high heat, combine the spinach and chicken broth. Heat to boiling, then reduce heat to low. Stir in tortellini, and simmer for 10 to 15 minutes, or until the tortellini is cooked to desired tenderness. Season with basil, garlic powder, salt, and pepper.

Grandma's Oatmeal Raisin Cookies

Grandma's Oatmeal Raisin Cookies
Taste of Home Dec and Jan 2011 - I made these cookies on Christmas Eve to share with others, our family, and Santa. I had a hard time keeping them as my family really loved them. It was noted that they freeze well also. As I do with most recipes, I also modified this one.

48 Servings Prep: 25 min. Bake: 10 min./batch
Ingredients

* 2 cups raisins, chopped
* 2 cups boiling water
* 1/2 C. butter with 1/4 C. olive oil blended in blender
* 1 cup sugar
* 3 eggs
* 2-1/2 cups all-purpose flour
* 2 cups old-fashioned oats
* 1-1/4 teaspoons baking soda
* 1/2 teaspoon salt
* 2 cups chopped walnuts

Directions

* Place raisins in a small bowl. Cover with boiling water; let stand
* for 5 minutes. Drain and set aside.
*
* In a large bowl, butter oil mixture and sugar until light and fluffy.
* Beat in eggs. Combine the flour, oats, baking soda and salt;
* gradually add to creamed mixture and mix well. Stir in walnuts and
* raisins.
*
* Drop by rounded tablespoonfuls 2 in. apart onto greased baking
* sheets. Flatten with a glass. Bake at 325° for 8-10 minutes or
* until bottoms are browned. Remove to wire racks. Yield: 4 dozen.

Creamy Vegetable Soup

Creamy Vegetable Soup
This is from http://www.shirleyj.com/ as Garden Vegetable Soup, but I have modified it some. I also doubled it for our family of 4 and to allow for some leftovers for lunch. Beans, chicken, or tuna may be a good addition. Also,

1/4 c dried onion flakes (or 1/2 C. yellow onions)
½ c celery (cut into ¼ inch pieces)
1 c. creamed corn (or fresh or whole canned corn)
1/4 c dried carrots (diced) (or 1/2 C. fresh diced carrots)
1 c. potatoes (diced and cooked)
½ t thyme
¼ t black pepper
1 c. Shirley J Universal Sauce
6 c. water
½ t. Shirley J Chicken Bouillon

Directions:
In a pot with 2 cups of the water, boil the onions, celery, potatoes and carrots until the potatoes are tender. Then add the remaining water, Shirley J Universal Sauce and Shirley J Chicken Bouillon. Stir until powder has dissolved and mixture starts to thicken. Cook for about 3 minutes on medium heat. Turn the soup down to low and add corn, thyme and pepper. Keep on low until it is served.

Crunchy Honey-Vanilla Granola

Crunchy Honey-Vanilla Granola
From American Profile Magazine; recipe also on a facebook page. I have modified it a little.

4 c. old fashioned (rolled) oats
1 c. wheat bran
1 c. unsweetened shredded coconut
1 c. chopped walnuts
1/2 c. firmly packed light brown sugar
1 T. cinnamon
1 T. salt
1/2 c. honey
1/2 c. olive oil
2 T. milk
1 t. vanilla extract

Pre heat oven 325 degrees. Lightly oil a large rimmed baking sheet.
Combine oats, wheat bran, coconut, walnuts, brown sugar, cinnamon and salt in a large bowl. Stir well.
Stir in honey, oil, milk and vanilla in a small saucepan over low heat until mix fizzes around the edges. Pour over oat mix and stir well.
Spread onto prepared baking sheet. Bake about 25 minutes, until lightely browned, stirring often. Place baking sheet on a wire rack and cool undisturbed until room temp., about 1-1/2 hours. Break up and store in a large container at room temp for up to 1 month.
Use as a cereal with milk, or top yogurt. Mix with melted choc. and serve as a candy.

Makes about 8 cups
1/2 c serving is 270 calories, 15 g. fat, 0 mg cholesterol, 5 g. protein, 33 g. carbs, 4 g. fiber, 150 mg sodium

Pumpkin Pie Oatmeal

Pumpkin Pie Oatmeal
This is from mrbreakfast.com and is called Pumpkin Pie Oatmeal II. It is given as one serving; however, to me one of the servings is not enough for an adult so I doubled the recipe per serving. I also added salt. I modified a few other things.

My one serving

1 1/4 C. water

1 C. milk powder
1/2 C. oats
1/8 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. salt

1/4 C. canned pumpkin
1/4 C. sliced almonds
2 Tbsp. Maple Syrup


In a medium saucepan, bring the water to a boil. Add the oats, cinnamon, nutmeg, and milk powder. Reduce heat to medium-low and simmer for 8 minutes or until desired consistency is reached.


Stir in the pumpkin, almonds, and maple syrup. Serve.

Four Servings

5 C. water
4 C. milk powder
2 C. oats
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt

1 C. canned pumpkin
1 C. sliced almonds
1/2 C. Maple Syrup

Pumpkin Black Bean Soup

Pumpkin Black Bean Soup
From HomeMadeSimple.com
Modified by Laura Cannon

$10/Serves 5

2 cans black beans, drained and rinsed
14.5 oz. can diced tomatoes
16 oz. pumpkin puree
1/4 C. dried onion flakes
2 garlic cloves, minced
1/4 C. olive oil
4 C. chicken broth
1 Tbsp. cumin, ground
1 tsp. each salt, cinnamon, allspice
1/2 tsp. ground pepper

3 Tbsp. balsamic vinegar (optional...tastes better without)
Baked pumpkin seeds, for garnish

1. Blend diced tomatoes in the blender.
2. Add 2 cups of chicken broth (or water with 4 tsp. buillon granules) and blend.
3. Add rinsed and drained black beans and blend.
4. Place blended ingredients in a pot (crockpot or pot for the stove).
5. Add 2 more cups of water (if used bouillon granules) or broth.
6. Add remaining ingredients to mix except the last two and stir.
7a. If on the stove, simmer uncovered until thick, about 40-45 minutes.
7b. If in the crockpot, place on high for 2-3 hours or on low for 4-6 hours.
8. Before serving, if you wish, stir in vinegar and garnish with pumpkin seeds.

I would imagine this would be a great freezer meal.