Gallo Pinto

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 tablespoon canola oil
• 1/2 onion, chopped (small)
• 2 teaspoons garlic, chopped
• 4 tablespoons salsa, lizano or 4 tablespoons worcestershire sauce
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• salt & freshly ground black pepper, to taste
• 1 red pepper, chopped
• 3 cups brown rice, cooked
• 2 cups black beans or 2 cups red beans, cooked

Recipe

• 1 heat up the oil in a skillet over medium heat.
• 2 add the chopped onion and sauté for a few minutes. you want it to be tender and start to brown.
• 3 add the minced garlic to the onion and brown.
• 4 stir the spices into onion and garlic mixture.
• 5 add beans and let simmer for a few minutes, but don’t let it dry out.
• 6 pour in the cooked rice and mix it with the beans.
• 7 enjoy topped with sour cream, chopped green onions, and cilantro, alongside eggs (fried or scrambled), and platanos maduros.

Greek Potato Wedges

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 6 irish potatoes, washed and quartered (do not peel)
• 1/2-1 cup margarine, melted
• 1/2 cup flour
• 2 teaspoons cavenders all purpose greek seasoning
• 1 medium onion, cut in slices

Recipe

• 1 mix: 1/2 cup flour with the greek seasoning.
• 2 dip potato wedges in melted margarine.
• 3 coat with the flour and seasoning mixture.
• 4 lay potatoes in 9x13-inch pan.
• 5 put layer of onion slices over potatoes.
• 6 sprinkle some of the greek seasoning over onions.
• 7 put in 400° oven for 45 minutes to 1 hour.

Easy Pineapple Couscous

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 cup couscous, dry
• 1 cup chicken broth
• 1 cup diced red pepper
• 1 cup pineapple tidbits
• 1/4 cup pineapple juice
• 1 tablespoon olive oil
• 1 tablespoon spicy brown mustard
• salt
• pepper
• 1 tablespoon dried parsley

Recipe

• 1 bring chicken broth (or water) to boil in medium saucepan.
• 2 add dry couscous to boiling liquid, stir just to coat couscous, remove from the heat and cover with lid.
• 3 let sit for 5 minutes.
• 4 while couscous is setting; mix well with whisk the pineapple juice, olive oil and spicy brown mustard (can use dijon or whole grain), salt/pepper to taste. set "dressing" aside.
• 5 remove lid from saucepan and fluff couscous with fork.
• 6 add pineapple tidbits, diced red pepper, "dressing" and parsley to couscous and mix well.
• 7 enjoy!

Karen's Pasta Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 10
• 16 ounces rotini pasta (not tri-color)
• 10 ounces grape tomatoes (more to taste, up to 16 ounces)
• 2 small green peppers, diced 1/2 inch
• 4 stalks celery, sliced on bias 1/2 inch thick
• 4 ounces black olives, sliced
• 1/2 cup green olives, sliced (optional)
• 1 medium red onion, peeled and diced
• 4 ounces pepperoni, sliced, and slices cut in half
• 6 -8 ounces hard salami, sliced, and slices cut into quarters
• 4 ounces provolone cheese, sliced, and slices cut into eight pieces
• 3/4 cup oil (use all vegetable or canola, or use a combination of ev olive oil and vegetable or canola)
• 1/2 cup red wine vinegar
• 2 tablespoons sugar
• 1 tablespoon dried oregano
• 1 teaspoon salt (or more, to taste)
• 1 teaspoon pepper (or more, to taste)

Recipe

• 1 salad:.
• 2 cook rotini until not quite done – barely al dente -- so the spirals are still very tight. rinse in cold water to stop the cooking. (the marination of the salad in the dressing will finish “cooking” the pasta perfectly.)
• 3 add remaining ingredients, being careful to separate each slice of meat and cheese when you add it.
• 4 gently mix the dressing into the salad.
• 5 marinate at least 6 hours before serving.
• 6 dressing:
• 7 mix all dressing ingredients together well by using a stick blender, whisk, or just a jar for shaking.
• 8 taste before adding entire mixture to salad to adjust seasonings.
• 9 note: (i frequently prepare a double batch of dressing as sometimes, after marinating in one recipe of dressing, it needs a bit more. the remaining dressing is great on any salad, like fat slices of vine-ripened summer tomatoes with fresh basil, or a greek salad with romaine, feta and olives.

Greek Rice Salad

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• 3 cups jasmine rice
• 1/4 cup canola oil
• 2 minced garlic cloves
• 1 tablespoon fresh oregano, chopped (or 1/2 tsp dried)
• 1 tablespoon lemon pepper (or fresh lemon juice, or to taste)
• 1 english cucumbers or 1 cucumber, seeded and diced
• 1/4 cup black olives or 1/4 cup kalamata olive
• 1/4 cup feta cheese, crumbled

Recipe

• 1 cook rice according to package directions.
• 2 add lemon pepper, oregano, garlic and oil to hot rice and stir to combine.
• 3 remove from pot and into a mixing bowl.
• 4 refrigerate 20-30 minutes.
• 5 add cucumber, olives and feta.
• 6 refrigerate until ready to serve.

Flat Meatballs (frikadeller-style Patties)

Total Time: 20 mins Preparation Time: 12 mins Cook Time: 8 mins

Ingredients

• 400 g beef, minced or 400 g lamb, mix minced
• 1 tablespoon cornflour
• 1/2 teaspoon sea salt, finely ground
• 1/3 teaspoon black pepper, fresh ground
• 1/2 teaspoon ground spice such as coriander, fennel, ginger or 1/2 teaspoon five-spice powder
• 1 teaspoon sesame oil (add more if you love its aroma)
• 1 teaspoon sugar
• 2 teaspoons chopped fresh parsley (sub with 1 1/2 tsp dried) or 2 teaspoons coriander (sub with 1 1/2 tsp dried)
• 1 1/2 teaspoons soy sauce
• 1 egg
• 1 tablespoon olive oil

Recipe

• 1 mix it, except the olive oil, together gently with a fork.
• 2 heat a pan with the olive oil. when it's medium hot, drop tablespoon-full patties of the minced meat mixture onto pan and fry on each side for 3-4 minutes.
• 3 drain on paper towels.
• 4 serve while warm with ketchup or gravy and potatoes if desired.

Easy Pilau Rice

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

Ingredients

• Servings: 4
• 4 tablespoons vegetable oil
• 3 onions, thinely sliced
• 1 cinnamon stick
• 1 teaspoon cumin seed
• 3 cardamom pods, cracked
• 3 star anise
• 500 g basmati rice, rinsed
• 2 teaspoons salt
• 50 g fresh coriander leaves

Recipe

• 1 heat the oil in a large pan and cook half the onions over a fairly high heat for about 10 minutes until crisp and lightly brown.
• 2 drain on kitchen paper and set aside, leaving just a coating of oil still in the pan.
• 3 add the remaining onions to the pan with the cinnamon, cumin, cardamon and star anise and cook gently for 5 minutes orso until the onions are golden.
• 4 add the rice, cook for 1 minute and then add 1 ltr of water and the salt.
• 5 bring to the boil, cover and cook over a low heat for 12 minutes until the grains are tender and water has been absorbed.
• 6 remove from the heat and leave to stand, covered, for 5 minutes, then transfer to a serving dish and scatter over the fried onions and corriander leaves; serve warm.

Greek Potatoes

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 cups potatoes, peeled and par boiled
• 4 ounces feta cheese, crumbles
• 1/4 cup all purpose greek seasoning, blend

Recipe

• 1 peel and boil potatoes until soft, but not mashed.
• 2 season with greek seasoning
• 3 fold in feta cheese.

Greek Pasta

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 lb farfalle pasta, pasta (bowtie, or single color spiral)
• 2 tablespoons cavenders all purpose greek seasoning
• 2 tablespoons real mayonnaise
• 2 tablespoons olive oil
• 1 orange bell pepper
• 1 green bell pepper
• 1 (8 ounce) jar pimientos
• 1 (2 1/4 ounce) can sliced black olives
• 1 (3 ounce) jar sun-dried tomatoes packed in oil
• feta cheese

Recipe

• 1 cook box of of pasta as recommended.
• 2 drain and rinse with cold water. set aside.
• 3 combine greek seasoning, mayonnaise and olive oil. mix until smooth.
• 4 chop orange and green bell peppers.
• 5 drain and halve sliced black olives.
• 6 drain and chop sun-dried tomatoes.
• 7 in a large bowl, combine and stir pasta with seasoning mix, bell peppers, pimentos, black olives and sundried tomatoes.
• 8 add feta cheese on top right before serving.
• 9 note: this pasta tastes best if it is served several hours to one day after preparing to allow the flavors to mix. if served the following day, additional olive oil may be needed.

Everything Mashed Potatoes

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 bulb of garlic, peeled and roasted
• 4 large baking potatoes, peeled
• 2 tablespoons half-and-half
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/4 cup sour cream
• 2 tablespoons ranch dressing
• 1 teaspoon prepared horseradish
• 2 tablespoons bacon bits
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon seasoning salt
• 1/4 teaspoon pepper
• 2 green onions, diced

Recipe

• 1 preheat oven to 350°f.
• 2 cut the bottom off of a garlic head and peel off just the outer layers. (cook entire garlic and have half left over, or cook half and save half).
• 3 make foil pocket and place garlic (bottom up) in the middle. drizzle olive oil and salt over it.
• 4 roast in preheated oven for 30 minutes.
• 5 meanwhile, peel cut up potatoes and boil them until fork tender. mash or whip to nearly desired consistency.
• 6 when garlic is done, squish out roasted garlic from the peel with your hands into the bowl of mashed potatoes. continue mashing.
• 7 continue adding each additional ingredient, stirring after each addition.
• 8 adjust half-and-half and oil to preferred consistency.
• 9 slice chives and top the mixed potatoes.
• 10 serve hot!

Crazy Beans

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1 lb ground beef
• 1/2 lb bacon, cut into small pieces
• 1 small onion, chopped
• 1 1/2 cups ketchup
• 2 tablespoons brown sugar
• 1 tablespoon vinegar
• 1 (16 ounce) can lamb and beans
• 1 (16 ounce) can butter beans (partially drained,)
• 1 (16 ounce) can red kidney beans (partially drained,)

Recipe

• 1 saute ground beef, bacon, and onion in a large skillet or saucepan until meat is cooked throughly.
• 2 drain.
• 3 add ketchup, brown sugar and vinegar and mix well.
• 4 then add lamb and beans, butter beans and red kidney beans and mix well.
• 5 heat throughly.
• 6 transfer to large baking dish.
• 7 bake uncovered at 350 degrees for 45 minutes to 1 hour.
• 8 add tender loving care.

Hg's Love Ya Latkes - Ww Points = 1

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 3 cups butternut squash, shredded (a cheese grater works well)
• 1/2 cup onion, shredded
• 1/4 cup liquid egg substitute (like egg beaters original)
• 2 tablespoons whole wheat flour
• 1/2 teaspoon salt
• nonfat sour cream (optional)
• scallion, chopped (optional)
• unsweetened applesauce (optional)
• cinnamon (optional)

Recipe

• 1 place a large baking sheet in the oven, and preheat oven to 450 degrees.
• 2 place shredded squash and onion on a layer of paper towels. cover with another layer of paper towels, and press down firmly to remove all excess moisture. repeat until squash and onion shreds are as dry as possible.
• 3 in a large mixing bowl, combine squash, onion, egg substitute, flour, and salt. mix well.
• 4 using oven mitts or kitchen towels, carefully remove the hot baking sheet from the oven. cover sheet evenly with a 3-second spray of olive oil spray.
• 5 spoon squash mixture onto the sheet in 12 evenly spaced mounds. using the back of a spoon, flatten and spread each mound into a circle about 3 inches wide.
• 6 carefully (remember, it's hot!) return pan to the oven and bake for 8 minutes.
• 7 using oven mitts or kitchen towels, carefully remove sheet. coat the top of the latkes with another 3-second spray of olive oil spray. gently flip with a spatula.
• 8 return to the oven and bake for approximately 10 minutes, until both sides of latkes are crispy. serve with sour cream topped with scallions and/or applesauce topped with cinnamon!

Gobhi (potatoes And Cauliflower)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 teaspoon cumin
• 1 tablespoon ground ginger (recipe calls for palm ginger)
• 2 large potatoes, peeled and cubed
• 1 cauliflower, cut into florets
• 1/2 teaspoon salt
• 1/2 teaspoon turmeric
• 1/4 teaspoon chili flakes
• 1/2 teaspoon garam masala

Recipe

• 1 brown cumin and ginger in olive oil.
• 2 add potatoes and cauliflower. stir.
• 3 add remaining ingredients, stir, reduce heat.
• 4 cover and simmer 30-40 minutes or until potatoes are cooked.

Hg's Cheesy Good Chili Fries - Ww Points = 4

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 1 (2 lb) butternut squash (large enough to yield 20 ounces uncooked flesh)
• 1 (9 1/2 ounce) container boca meatless chili (**) or 9 1/2 ounces of another low-fat vegetarian chili (**)
• 1/2 cup fat-free cheddar cheese, shredded
• 1/8 teaspoon salt
• 1/8 teaspoon cayenne pepper
• nonfat sour cream (optional)
• chopped scallion (optional)

Recipe

• 1 preheat oven to 425 degrees.
• 2 use a sharp knife to remove the ends of the squash. cut squash in half widthwise (making it easier to manage) and then peel squash halves using a vegetable peeler or a knife. cut squash in half lengthwise, and then scoop out all the seeds. next, cut squash into french fry shapes (for best results, try to keep them even in size). using a paper towel, pat squash pieces firmly to absorb any excess moisture. place squash in a bowl, add a light mist of nonstick spray, and sprinkle with salt and cayenne pepper. toss squash to evenly distribute salt and pepper, and then transfer to a large baking pan sprayed with nonstick spray. use 2 pans if needed. squash pieces should lie flat in the pan.
• 3 place pan(s) in the oven and bake for 40 minutes or so (longer for thick-cut fries, shorter for skinnier fries), flipping halfway through baking. fries are done when they are starting to brown on the edges and get crispy.
• 4 leaving the oven on, transfer fries to a large oven-safe plate. prepare the chili as directed on the package, and then pour it over the fries. sprinkle with cheese, and place the plate in the oven for 5 minutes, or until the cheese has melted. carefully remove from the oven and, if you like, top with sour cream and scallions. makes 2 enormous and amazingly delicious servings.

Galuska For Stew (dumplings)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 eggs, beaten
• 1 1/2 cups flour
• 1/2 cup water
• 4 teaspoons salt
• 1/4 cup butter, melted

Recipe

• 1 mix eggs, flour, water, salt to form a smooth batter.
• 2 boil a pot of water with the 4 teaspoons of salt.
• 3 dip teaspoon in hot water; scoop a teaspoon of batter and put in water.
• 4 it should just slide of the spoon.
• 5 keep dipping the spoon in the water and scoop more batter until the pot is full.
• 6 you may have to do more then one pot of dumplings.
• 7 cook 1 or 2 minutes or until the dumplings rise to the surface.
• 8 drain and keep warm.
• 9 pour 1/2 of the melted butter over the dumplings so they won't stick.
• 10 serve dumplings separately or put in stew or soup.

Hg's Cheesy Butternut Bake - Ww Points = 2

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 cups butternut squash, cubed
• 2 (3/4 ounce) wedges laughing cow light swiss cheese, room temperature (2 of the wedges)
• 3/4 cup onion, diced
• 1/4 cup fat free egg substitute (like egg beaters original)
• 1/2 teaspoon salt
• 1/4 teaspoon chili powder
• 1/8 teaspoon pepper

Recipe

• 1 preheat oven to 350 degrees.
• 2 place squash in large microwave-safe bowl with 1/4 cup of water. cover and microwave for 6 minutes. once cool enough to handle, uncover and drain water. set aside.
• 3 place onions in a small microwave-safe dish with 2 tablespoons water. cover and microwave for 3 minutes. once cool enough to handle, uncover and drain any excess water. set aside.
• 4 place squash and all other ingredients except for the onions in a blender. (make sure squash cubes are not still piping hot.) pulse until thoroughly mixed (but not liquefied). remove blender from the base, and then stir in the onions.
• 5 transfer squash mixture to a small casserole dish sprayed with nonstick spray. place in the oven, and bake for 35 - 40 minutes (until edges begin to brown). then serve with a spoon as you would mashed potatoes! enjoy!

Hot Pecan Peas

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 4 slices bacon, chopped
• 1/2 cup chopped onion
• 2 (16 ounce) packages frozen baby sweet peas (do not thaw)
• 1/2 cup water
• 1 teaspoon creole seasoning
• 1 cup chopped pecans, toasted

Recipe

• 1 fry bacon in a large skillet over medium ehat until crisp; remove bacon and drain on a paper-towel lined plate, reservin 1 tablespoon drippings in skillet.
• 2 stir onion into hot drippings; lower heat to med-low; cook 15 minutes or until lightly browned.
• 3 add in peas, water, and creole seasoning; cook 10 minutes or until peas are tender, stirring occasionally.
• 4 stir in bacon and pecans.

Greek Rice

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 cup quick-cooking rice
• 1 cup water
• 1 garlic clove (grated)
• 1 lemon, zest of
• 3/4 cup marinated artichoke hearts
• 1/2 cup fresh spinach, chopped
• 2 tablespoons chives (chopped)
• 1/2 lemon, juice of
• dried oregano
• salt, to taste
• 1/3 cup feta cheese, crumbled
• 1/4 cup kalamata olive (stoned and chopped)

Recipe

• 1 bring water to a boil, add rice, garlic, and artichokes, cook covered for 5 minutes.
• 2 add rest of ingredients, let sit, covered, for 5-7 minutes, to heat everything through.
• 3 notes: make sure not to leave the top off the pot for too long while adding ingredients. the mixture needs its steam to "cook" the rice.

Garden Gourmet Pasta Salad

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 12 ounces egg noodles, cooked and chilled
• 1 cup yellow pear tomato, cut in half
• 1 cup zucchini, thinly sliced
• 1 cup yellow squash, thinly sliced
• 1 cup cauliflower floret
• 1 cup fennel, thinly sliced
• 1 cup red onion, thinly sliced
• 1 cup asparagus tips, blanched for 3 minutes and chilled
• 1 1/2 cups roasted red peppers, thinly sliced
• 1/2 cup flat-leaf italian parsley, chopped
• 2 cups fresh basil leaves
• 2 cups sun-dried tomatoes, packed in oil
• 4 roasted garlic cloves
• 1/4 cup mascarpone cheese
• 1/2 cup parmesan cheese, grated
• 1 1/2 teaspoons kosher salt
• 1 teaspoon pepper
• 1 1/4 cups extra virgin olive oil

Recipe

• 1 in large bowl, toss together egg noodles, vegetables and parsley. set aside. for dressing, combine basil leaves, sun dried tomatoes, garlic, mascarpone and parmesan cheeses, salt and pepper in a food processor. process, and slowly add in the olive oil and reserved oil from tomatoes; blend until smooth. pour dressing over pasta mixture. chill for one hour. top with parmesan cheese before serving.

Karen's Macaroni And Cheese Casserole

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

Ingredients

• Servings: 8
• 1 (14 ounce) box macaroni noodles
• 16 ounces velveeta cheese, cubed small
• 5 -6 cups cheddar cheese, shredded
• 3/4 cup parmesan cheese, shredded
• 12 ounces broccoli, frozen cut
• 1/2 cup frozen mixed vegetables
• 1/4 cup butter
• 1/4 cup milk
• 1 cup seasoned croutons

Recipe

• 1 preheat the oven to 400 degrees.
• 2 add macaroni to 5 qts of boiling water. boil for 6 minutes.
• 3 using a spoon, lightly crush croutons. some chunks are desired.
• 4 add the brocoli and mixed vegetables to the macaroni and water. keep boiling for an additional 2 minutes. (do not leave the noodles in the water for more than 8 minutes total) drain.
• 5 put the macaroni/vegtable mixture in a 13 x 9 inch backing dish.
• 6 mix in the butter, milk and all the cheeses (reserve 1big handful of shredded cheddar cheese).
• 7 add your desired amount of black pepper and mix well.
• 8 sprinkle crushed croutons on top of casserole.
• 9 bake for 20 to 25 minutes, or until cheese is melted (you should hear the bubbling from the velveeta).

Hot Peanut Rice

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 2
• 1/4 cup onion, sliced or diced
• 2 tablespoons water
• 1 teaspoon margarine or 1 teaspoon butter
• 1/2 cup enriched long grain rice, uncooked
• 1 cup low-sodium low-fat chicken broth
• 2 tablespoons unsalted peanuts, chopped
• 1/2 teaspoon cayenne pepper
• 1 green onion, sliced
• salt and pepper

Recipe

• 1 *preheat oven to 400 degrees.
• 2 cook onion with water in a nonstick skillet for 5 minutes; add margarine and rice and cook several seconds until rice is coated with margarine.
• 3 add chicken broth and bring to a simmer; cover and continue to simmer 15 minutes, until rice is cooked through and liquid is absorbed.
• 4 meanwhile, line a baking tray with foil and place chopped peanuts on foil and sprinkle with cayenne. toast in oven 5 minutes (*i also just use a skillet to toast the peanuts).
• 5 when rice is cooked, stir in peanuts and green onions; add salt and pepper to taste.

Gallo Pinto (beans And Rice)

Total Time: 3 hrs 40 mins Preparation Time: 10 mins Cook Time: 3 hrs 30 mins

Ingredients

• 1 lb black beans (fresh are best, but most likely you'll find them dried.)
• 8 -10 sprigs cilantro, fresh
• 1 small onion
• 1/2 small sweet red peppers or 1/2 small yellow sweet pepper
• 3 cups chicken broth
• 2 cups rice
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil
• 1 -3 tablespoon oil, to fry the gallo pinto

Recipe

• 1 if beans are dried, cover with water and soak overnight. if they are fresh, just rinse them off. drain the beans and add fresh water to an inch above the top of the beans,salt, and bring to a boil. cover the pan and reduce heat to very low simmer until beans are soft (3 hours).
• 2 chop cilantro, onion, and sweet pepper very fine.
• 3 add 1 tblsp. of oil to a large pan and saute the dry rice for 2 minutes over medium high flame then add half of the chopped onion, sweet pepper and cilantro and saute another 2 minutes. add chicken broth, bring to a boil, cover and reduce heat to simmer until rice is tender (20-35 minutes).
• 4 once the rice and beans are cooked you can refrigerate or freeze them. keep a significant amount of the "black water" with the beans (1/2-1 cup). this is what gives the rice its color and some of its flavor. saute the rice, beans, reserved chopped onion, sweet pepper and cilantro together in vegetable oil for a few minutes. sprinkle with a little fresh chopped cilantro just before serving. serve with fried eggs and toast for breakfast.

Gnocchi

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 lbs russet baking potatoes
• 1 cup all-purpose flour
• 1 egg
• 1 egg yolk
• 1 teaspoon salt

Recipe

• 1 bake the potatoes until thoroughly cooked and tender. allow to cool slightly until you can handle them. peel and put through a ricer while still slightly warm. blend with 3/4 cup of the flour, setting aside remainder of flour. add slightly beaten egg and yolk and salt. mix gently with a wooden spoon or your hands to form a soft dough. flour a wooden board lightly with some of remaining flour. place the dough on it and knead lightly and quickly, keeping the dough soft. do not over knead. add only enough of the remaining flour to keep the dough from sticking.
• 2 roll into sticks about 1 inch thick and 10 to 12 inches long. with a very sharp knife cut into 3/4 inch pieces. keeping your board and your hands lightly floured during this process will make it easier. while the next step sounds complicated it simply takes a lot of words to explain, and after you do it a couple of times you will accomplish it in a matter of five minutes. the object is to dent each gnocchi slightly so the sauce will have a place to stick. you can accomplish this two different ways. the old way is to use your thumb to very lightly roll each piece toward you exerting a slight pressure to indent it. i believe the easier way is to use the back of the tines of a fork. hold the fork with the back of the tines facing upward. roll each piece lightly down it, indenting them lightly with four-or-so tine ridges. once you get the feeling for this, it goes very quickly. remember to keep your hands, the fork, and the board all lightly floured.
• 3 place the finished gnocchi on a clean floured kitchen towel or floured waxed paper until ready to cook.
• 4 using a six quart pot, fill 3/4 full, salt lightly and bring to a full boil. drop in the gnocchi about 2 dozen at a time and bring back to a slow boil. once they float to the surface (a matter of 2 or 3 minutes) cook for an additional 10 or 15 seconds, then lift out with a skimmer or slotted spoon and transfer to a serving platter. season with a bit of your sauce. repeat the process until all are cooked. finish saucing and serve immediately.

Corn Dog Cupcakes

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 5
• 1/2 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon dry mustard
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup 1% low-fat milk
• 1/4 cup fat free egg substitute
• 1 tablespoon lowfat margarine, melted
• 4 reduced-fat hot dogs (louis rich's 85% fat-free turkey franks are a good choice)

Recipe

• 1 combine the first 6 ingredients in a medium bowl.
• 2 add milk, egg substitute, and margarine, mixing until very smooth.
• 3 spray 5 muffin cups generously with pam.
• 4 cut hot dogs into 1” lengths.
• 5 spoon about 1/4 cup of batter into each prepared muffin cup.
• 6 stick about three hot dog pieces into each muffin cup.
• 7 bake at 375ºf for 20-30 minutes or until cooked throughout.

Everything Soup

Total Time: 15 mins Preparation Time: 3 mins Cook Time: 12 mins

Ingredients

• Servings: 3
• 2 (15 ounce) cans swanson chicken broth
• 1 (15 ounce) can swanson beef broth
• 2 (15 ounce) cans kidney beans
• 12 ounces stewed tomatoes, with juice
• oregano
• coriander
• thyme
• red pepper flakes
• brown sugar
• garlic pepper seasoning

Recipe

• 1 using a large saucepan, add all ingeredients and bring to a boil.

Karen's Pineapple Bread Stuffing

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/2 cup melted light butter (or margarine)
• 1/4 cup sugar
• 1 cup egg beaters egg substitute (or 4 eggs)
• 12 ounces bread cubes
• 20 ounces crushed pineapple in juice

Recipe

• 1 preheat oven at 350 degrees.
• 2 combine all ingredients and pour into a 6x9 baking pan.
• 3 bake for 25 minutes or more until set.

Hot Peaches With Lettuce Salad

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 2 heads tightly packed green lettuce
• 4 small peaches
• 3 tablespoons olive oil
• 1 clove garlic, chopped
• 3 tablespoons chopped fennel, leaves
• 1 lemon, juiced
• 3 tablespoons sour cream
• 4 small fennel, sprigs (for garnish)

Recipe

• 1 cut lettuces into 3/4" thick slices.
• 2 pit and slice peaches.
• 3 heat oil in frying pan on moderate heat and chop in garlic.
• 4 put in lettuce, peaches and fennel and stir for 30 seconds.
• 5 pour in lemon juice, boil and stir in sour cream.
• 6 when it bubbles, remove salad from heat and transfer to individual bowls.
• 7 garnish with a dollop of sour cream and one fennel sprig per serving.

Hg's Rockin' Lean Bean Casserole! - Ww Points = 1

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 2 (12 ounce) bags frozen french-cut green beans
• 1 (10 ounce) can l campbell's 98% fat free cream of celery soup
• 1/2 cup silk light soymilk
• 1 (8 ounce) can water chestnuts, sliced
• 1 (8 ounce) bag crispy delites red onion chips, crushed

Recipe

• 1 defrost and thoroughly drain green beans. draining these is sooo important. make sure they are dry. use a towel if you need to! place half of the dried green beans in a casserole dish (2-3 quart rectangular works best). mix soup with the soy milk. spread 1/2 of the soup mixture on top. lay some sliced water chestnuts on top. top with remaining green beans, cover again with the rest of the soup mixture and another layer of water chestnuts. bake in preheated 325 degree oven for 45 minutes. finally, add crushed onions on top and cook for another 10-15 minutes or so.

Dry-fried Green Beans

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1 lb fresh green beans
• 2 tablespoons oil
• 1/4 cup walnuts, coarsely chopped
• 1 teaspoon dried chili pepper flakes
• salt and pepper

Recipe

• 1 wash green beans and dry thoroughly. snap off stems.
• 2 heat oil in large skillet or wok over medium high heat until almost at the smoking point.
• 3 add the dry beans to the hot oil and stir-fry until the beans start to get some dark brown spots.
• 4 add the walnuts and continue to stir-fry to cook all sides of the beans and toast the nuts.
• 5 sprinkle on the chili flakes and toss to distribute evenly.
• 6 remove from heat, salt and pepper to taste.

Hg's Faux-fried & Fabulous Calamari - Ww Points = 4

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 4 ounces squid rings, raw (not breaded)
• 1/4 cup fiber one cereal (original)
• 3 tablespoons panko breadcrumbs (like the kind by progresso)
• 2 tablespoons liquid egg substitute (like egg beaters original)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon italian seasoning
• 1/4 teaspoon salt
• 1 dash black pepper, to taste
• reduced-fat parmesan cheese, grated
• lemon wedge
• low-fat marinara sauce

Recipe

• 1 preheat oven to 350 degrees.
• 2 using a blender or food processor, grind fiber one cereal to a breadcrumb-like consisten cy. pour crumbs into a plastic container that has an airtight lid (or into a sealable plastic bag). add panko, garlic powder, onion powder, italian seasoning, and salt. add as much pepper as you like. seal and shake to mix thoroughly.
• 3 make sure calamari rings are as dry as possible. (use a paper towel to soak up moisture.) place them in a dish, and pour egg substitute over them. toss to coat evenly.
• 4 transfer rings to the crumb mixture, and secure lid or seal bag. shake until rings are thoroughly coated, and then place rings on a baking sheet sprayed with nonstick spray. open any rings that are sticking to themselves.
• 5 bake calamari in the oven for 15 minutes, flipping them about halfway through, until firm and fully cooked. if you like, sprinkle with parm-style topping and serve with lemon wedges and/or marinara sauce. yum!

Duchess Potatoes

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 3 lbs russet potatoes, peeled and cubed (about 3 large potatoes)
• 4 tablespoons unsalted butter
• 3/4 cup low-fat sour cream
• 2 egg yolks
• 1/2 cup fresh chives, chopped

Recipe

• 1 preheat oven to 400f degrees. coat baking sheet with cooking spray.
• 2 in large pot, add potatoes and enough water to cover them. bring to a boil. reduce heat to medium, and cook 10 minutes, or until soft. drain.
• 3 mash until smooth (i like using my mixer to do this). stir in butter and sour cream. add egg yolks and chives. season to taste with salt and pepper.
• 4 scoop potatoes into a pastry bag fitted with a star tip. pipe 8 swirled ovals into the prepared baking sheet.
• 5 this can be refrigerated at this point until ready to bake.
• 6 bake 25-30 minutes, or untl the edges start to brown.

Everything " Sauce " For Baked Potatoes

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 1 cup sour cream (i've also used cottage cheese & plain yogurt)
• 1/2 cup melted butter (or margaine)
• 1 cup grated cheddar cheese (or your favorite)
• 3 green onions, minced (or 4 tablespoons minced chives)
• 8 slices bacon, fried crisp & crumbled (or real bacon bits from a package or jar)

Recipe

• 1 mix sour cream, melted butter & cheddar cheese together and refrigerate. (this will keep at least a week - i've tried it.).
• 2 when ready to serve, let the mixture warm up on the counter for an hour or so (while you bake the spuds)then add green onions & crisp crumbled bacon.
• 3 spoon over hot, baked potatoes.
• 4 serving size = 1 tablespoon.

Garden Pea Salad

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 (15 ounce) can very young early garden peas
• 1/4 cup onion
• 2 eggs, boiled
• 2 -3 tablespoons mayonnaise
• salt, to taste
• pepper, to taste
• pimiento, chopped (optional)

Recipe

• 1 drain the peas.
• 2 boil the eggs and chop.
• 3 chop the onion.
• 4 combine all the ingredients in a bowl.
• 5 season with salt and pepper to taste.
• 6 add pimento if desired.

Easy Poppy Millet Sidedish (vegan & Gluten-free)

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• 3 1/2 cups water
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 2 teaspoons poppy seeds
• 1 teaspoon dried marjoram
• 1 cup millet

Recipe

• 1 bring the 3 1/2 cups water to a boil in a medium pot/saucepan, then lower the heat to medium.
• 2 mix in the oil, salt, poppy seeds, and marjoram.
• 3 put the millet in, making sure the mixture covers it completely, and loosely cover the pot.
• 4 let simmer for 20 minutes, you don't need to stir it.
• 5 remove from the heat element and fluff with a fork. you'll see some water still in there, don't worry, it'll absorb.
• 6 let sit uncovered for another 20 minutes, then it'll be ready to eat!

Garden Patch Corn

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/3 cup butter or 1/3 cup margarine
• 10 ounces sweet whole kernel corn, frozen
• 1/2 cup green pepper, chopped
• 1 teaspoon basil leaves
• 1/2 teaspoon salt
• 1 cup tomato, ripe and cubed
• 1 tablespoon fresh parsley, chopped

Recipe

• 1 in 2qt saucepan melt butter. stir in remaining ingredients except tomato and parsley. cover and cook over medium heat stirring occasionally until vegetables are crispy tender.
• 2 remove from heat.
• 3 stir in tomato and parsley, cover and let stand 1 minute or until tomato is heated through.
• 4 serve.

Confetti Scalloped Corn

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 egg, beaten
• 1 cup skim milk
• 1 cup crushed saltine crackers
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 (16 1/2 ounce) can cream-style corn
• 1/4 cup onion, finely chopped
• 1 (2 ounce) jar pimiento, drained
• 1 tablespoon oil
• 1 tablespoon chopped parsley

Recipe

• 1 heat oven to 350 degrees.
• 2 combne egg, milk, 2/3 cracker crumbs, salt and pepper in a medium bowl. stir in corn, onion and pimiento. pour into ungreased 1 quart casserole dish. combine remaining 1/3 cracker crumbs with oil in small bowl. toss to coat. sprinkle over corn mixture.
• 3 bake for 1 hour or until knife inserted into center comes out clean. do not overbake. sprinkle with parsley. let stand 5 to 10 minutes before serving.

Goat Cheese Mashed Potato

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 7
• 8 large potatoes
• 1/4 cup milk or 1/4 cup cream
• 3 tablespoons butter
• 1/4 cup goat cheese, plain or 1/4 cup cream goat cheese
• 1/8 teaspoon rosemary, crushed
• 2 tablespoons mint, chopped
• salt and pepper

Recipe

• 1 steam potatos until very tender.
• 2 drain water from steam and warm milk and melt butter. with rosemary.
• 3 add potatos to the warmed liquid and mash them (correct thickness and texture by adding milk to your liking.).
• 4 add goat chees and mash until fully incorporated. add mint on top.
• 5 salt and pepper to taste.

Garden Herb Orzo Salad

Total Time: 54 mins Preparation Time: 45 mins Cook Time: 9 mins

Ingredients

• Servings: 12
• 16 ounces orzo pasta
• 1 cup pitted & chopped kalamata olive
• 1 cup chopped red onion
• 1 cup chopped roasted red sweet pepper
• 4 ounces creamy plain goat cheese
• 8 ounces of newman's own balsamic vinaigrette
• 1 tablespoon loose chives
• 2 tablespoons fresh oregano leaves
• 2 tablespoons fresh marjoram
• 2 tablespoons fresh lemon basil leaves
• 1/3 cup fresh purple basil leaves
• olive oil
• salt
• pepper

Recipe

• 1 bring a large pot of water to boil and cook orzo according to directions for al dente. i used garafalo brand orzo and it cooks perfectly in 9 minutes.
• 2 while orzo is cooking, chop the red onion, kalamata olives and roasted red peppers. i don't chop too finely, but that is a matter of personal choice.
• 3 once the orzo is done, drain it and put it into a large work bowl.
• 4 while orzo is hot, add 1/4 of the bottle of newmans's balsamic vinaigrette. stir.
• 5 next, while the orzo is still hot, add the goat cheese. if the cheese comes in a log, you may want to slice it before adding. blend.
• 6 it's important to add the goat cheese while the orzo is hot. this allows it to blend and become part of the dressing. it takes a few minutes to make sure the goat cheese and dressing blend well. there will not be a lot of sauce. the pasta may be a bit dry at this point.
• 7 once the goat cheese is all blended, add the olives, onion and peppers. mix well.
• 8 add about 2 tablespoons of olive oil and mix. salad will not be very wet. let cool for about 10 minutes.
• 9 gather the fresh herbs, rinse them and finely chop. you should have about 1/4 cup once all the herbs are finely chopped.
• 10 add the herbs to the salad and blend.
• 11 add another 1/4 of the bottle of balsamic dressing and mix.
• 12 salt & pepper to taste. i don't use too much salt as i feel the olives can be somewhat salty.
• 13 you can add a bit more olive oil if needed. i usually add a few splashes at the end.
• 14 this salad is not dripping in dressing. if you prefer more liquid, feel free to use more of the balsamic dressing.
• 15 i let this salad rest for a few hours for flavors to meld.
• 16 i think it is best served at room temperature.
• 17 feel free to experiment with whatever herbs you like or have on hand. i think the key is to use fresh herbs for this salad.

Greek Potato Pancakes

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 6
• 1 egg, beaten
• 2 cups coarsely shredded potatoes
• 5 ounces packages frozen chopped spinach, thawed and well drained
• 1/2 cup crumbled feta cheese
• 2 tablespoons breadcrumbs
• 1/8 teaspoon salt, to taste
• oil (for deep frying)

Recipe

• 1 in a medium bowl, beat the egg; add the potatoes, spinach, feta cheese, bread crumbs and salt, stir until combined.
• 2 pour the oil 1/4 inch deep into a large skillet.
• 3 heat the oil over medium-high heat until it bubbles when a little potato mixture is dropped inches.
• 4 drop the batter by tablespoonsful into the oil.
• 5 cook until golden on bottom; turn and cook until golden on second side, about 3 minutes per side.
• 6 drain on paper towels.

Karen's Fried Green Tomatoes

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 green tomatoes
• 2 large eggs
• 1/2 cup milk
• 1 1/4 cups all-purpose flour
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup butter

Recipe

• 1 slice tomatoes into 1/3 inch slices.
• 2 evenly sprinkle both sides of each tomato with the sugar, salt, and pepper.
• 3 melt one stick of butter in a large pan over medium heat.
• 4 beat together the milk and eggs.
• 5 dip each tomato in flour then dip in the eggs. dredge in the flour until thoroughly covered.
• 6 place tomatoes in the pan and cook over the medium heat until golden brown on one side (approximately 5-7 minutes). flip and cook the other side until golden brown. as you fry the the tomatoes, add more butter as needed.

Garden Fresh Tomato And Basil Pasta Salad

Total Time: 2 hrs 15 mins Preparation Time: 2 hrs Cook Time: 15 mins

Ingredients

• 20 ounces whole wheat penne (1.5 box, you can also use bow tie or rotini)
• 5 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon mccormick's salt-free all-purpose seasoning
• 1/2 cup grapeseed oil (can also use olive oil)
• 1/4 cup balsamic vinegar
• 1/3 cup fresh basil leaf (chopped)
• 2 1/2 lbs grape tomatoes (washed and cut in halves)
• 1/4 cup fresh parmesan cheese

Recipe

• 1 mix together the garlic, salt, pepper, seasoning, oil, vinegar and basil to make a dressing.
• 2 toss dressing with the tomatoes. cover and refrigerate 2 hours (or more). stir the tomatoes occasionally so they are evenly coated.
• 3 about 20 minutes before the marinating time is up, cook the pasta according to the instructions. drain and rinse under cold water.
• 4 mix the pasta with the tomato mixture until evenly coated. add the parmesan cheese and mix again.
• 5 you can serve immediately or put back in the fridge to use later.
• 6 you can sprinkle additional parmesan cheese when serving, if desired.

Hg's Too Easy Mac N Cheese

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 package green giant family size cauliflower & three cheese sauce
• 2 cups uncooked wheat rotini pasta
• 3 wedges the laughing cow light original swiss cheese
• salt and black pepper, to taste

Recipe

• 1 prepare pasta according to the instructions on the box, and then drain well and set aside. while pasta is cooking, place contents of the cauliflower & sauce package in a large microwave-safe bowl. cover and microwave for 12 - 16 minutes, until sauce has melted and cauliflower is hot.
• 2 once the bowl is cool enough to handle, remove it from the microwave and add cooked pasta. set aside. unwrap cheese wedges and place in a small microwave-safe dish. microwave for 30 seconds. stir until smooth, and then add to the bowl.
• 3 mix thoroughly, ensuring that the laughing cow cheese is evenly distributed and the pasta and cauliflower are coated in cheese sauce. if you like, season to taste with salt and pepper.

Kari's Squishy Summer Squash

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 medium summer squash, slice
• saltine crackers, 1 package crushed
• 1 medium onion, chopped
• salt and pepper
• 8 ounces velveeta cheese, sliced
• 1/2 cup butter or 1/2 cup margarine
• 2 cups milk
• cooking spray

Recipe

• 1 pre-heat oven to 375.
• 2 spray casserole dish (glass works best) with cooking spray.
• 3 start with a layer of 1/3 of the squash, sprinkle with salt and pepper.
• 4 add 1/3 of the onion, 1/3 of the velveeta and 1/3 of the cracker crumbs.
• 5 dot with butter.
• 6 start layering process over.
• 7 once all layers are added, pour milk over, cover and bake for 25-30 minutes.
• 8 remove cover and bake 15-20 minutes more.

Goat Macaroni And Cheese

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 3 cups pasta, shell
• 2 cups grated hard goat cheese
• 1 tablespoon goat butter
• 1 cup goat's milk
• 1 tablespoon chopped garlic
• 6 ounces soft fresh goat cheese
• 1 teaspoon dried dill
• salt and pepper

Recipe

• 1 preheat oven to 350 degrees.
• 2 boil macaroni, drain, and set aside in a 8"x8" pan.
• 3 melt hard goat cheese and butter in a pan.
• 4 add goat milk, garlic, salt, pepper, and dill.
• 5 fold in chunks of soft goat cheese until creamy.
• 6 pour sauce over macaroni.
• 7 bake uncovered for 25-30 minutes until top is lightly golden.

Greek Potato Skins

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• 3 medium potatoes, scrubbed
• olive oil
• 4 ounces feta cheese, crumbled
• 1 1/2 teaspoons oregano
• 1/2 teaspoon basil
• 1/4 teaspoon rosemary
• 1/2 teaspoon garlic salt

Recipe

• 1 heat oven 400f, prick the potatoes and bake 1 hour or until done.
• 2 cool potatoes slightly, cut in half, lengthwise and scoop out the pulp leaving a 1/4" shell (reserve pulp for another use) cut skins in half lengthwise again and then cut in half crosswise (you'll have 32 pieces) brush skins generously with with oil.
• 3 bake 5 minutes.
• 4 combine the remaining ingredients and top the skins with the cheese mixture.
• 5 drizzle with a little oil and broil for 2-3 minutes until cheese is bubbly.

Curried Apples

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 4 cooking apples, peeled, cored, and cut into 1/2-inch slices (about 2 1/2 lb.)
• 2 tablespoons butter or 2 tablespoons margarine
• 3/4 cup orange marmalade
• 3/4 cup mango chutney (major grey)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon curry powder

Recipe

• 1 place sliced apples in a lightly greased 11x7 inch baking dish; set aside.
• 2 melt butter in a saucepan; add in marmalade and remaining ingredients; stir to combine.
• 3 bring to a boil over medium heat, stirring constantly.
• 4 pour mixture over apples.
• 5 bake in a 400° oven for 35 minutes or until apples are tender.
• 6 serve with ham or lamb.

Hot Pineapple Casserole

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup sugar
• 6 tablespoons all-purpose flour
• 2 cups shredded sharp cheddar cheese
• 2 (20 ounce) cans pineapple chunks, drained with 6tbsp juice reserved
• 1 cup cracker crumb (ritz or same type)
• 8 tablespoons butter

Recipe

• 1 heat oven to 350*. spray medium sized casserole dish with non-stick spray. drain pineapple juice reserving 6 tablespoons.
• 2 in large bowl mix together sugar and flour. add the cheese and pineapple chunks. stir until blended. pour into prepared casserole dish.
• 3 in medium frypan melt butter; add cracker crumbs and reserved juice. stir until blended.
• 4 spread crumbs over top of casserole dish. bake 25-30 minutes or until golden brown.
• 5 let stand for 5 mintues. enjoy!

Kartoflen Auf Lauf

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 6 -9 medium potatoes, boiled and sliced
• 1 onion, sauteed
• 1/2 cup velveeta cheese, cubed
• 1/2 cup shredded cheese
• 1 (10 ounce) package frozen creamed spinach, i use just chopped
• 2 eggs
• 1 cup sour cream

Recipe

• 1 mix potatoes, onion, cheeses, and spinach in casserole dish.
• 2 poke holes in mixture.
• 3 pour egg/sour cream mixture over it and top with grated cheese.
• 4 season to taste with salt, pepper, garlic salt and nutmeg.
• 5 bake at 350-375 until top is browned.

Dry-curry Sweet Potatoes

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 1/2 lbs sweet potatoes or 1 1/2 lbs yams, peeled and cut into 1 inch chunks
• 1 -2 tablespoon curry powder, to taste
• 1 teaspoon salt
• 2 tablespoons olive oil

Recipe

• 1 preheat oven to 400°.
• 2 put sweet potatoes into a shallow casserole; sprinkle with curry and salt; drizzle with olive oil.
• 3 bake, turning once or twice, for 45 minutes, until evenly browned; serve immediately.

Hg’s I Can't Believe It's Not Sweet Potato Pie - Ww Points = 2

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• 2 cups butternut squash (1 large squash)
• 1/2 cup egg beaters egg substitute, original
• 1/3 cup light vanilla soymilk
• 1/3 cup sugar-free maple syrup
• 1 teaspoon cinnamon
• 1/4 cup splenda granular
• 1 teaspoon vanilla extract
• 2/3 cup miniature marshmallow

Recipe

• 1 preheat oven to 350 degrees.
• 2 peel squash and cut into large chunks (removing seeds). fill a large, microwave-safe dish with a half an inch of water. place squash into dish and cover with plastic wrap. microwave for approximately 8 minutes (and drain). squash should be tender enough to mash, but not fully cooked. with a potato masher, food processor or fork, mash squash. measure out 2 generous cups, lightly packed, and place in an oven-safe baking dish.
• 3 add all ingredients except for marshmallows. mix ingredients thoroughly, but do not over-stir; squash should still be pulpy.
• 4 allow to cook for 45 – 50 minutes. remove from oven, and disperse marshmallows over top of pie. return to oven for 5 minutes, until marshmallows begin to brown. allow to cool.

Garden Orzo Salad With Herb Dressing

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 20
• 1 lemon juice
• 1 lemon zest
• 1 orange juice
• 1 orange zest
• 1/2 cup cider vinegar
• 1 cup fresh parsley leaves
• 1 cup fresh basil leaf
• 1 cup extra virgin olive oil
• 2 cups orzo pasta
• 2 (15 ounce) cans corn
• 3 stalks celery, diced
• 1 cucumber, seeded and diced

Recipe

• 1 in a food processor add lemon zest and juice, orange zest and juice, cider vinegar, parsley, basil. turn on the processor and slowly add the olive oil until the mixture is blended together. process until smooth and season with salt and pepper, to taste. set aside.
• 2 cook orzo in large pot of boiling salted water until tender but still firm to bite, about 10 minutes, stirring occasionally.
• 3 to a large mixing bowl add the corn kernels, diced celery, seeded and diced cucumber and whole cherry tomatoes.
• 4 once orzo is cooked, drain and rinse under cold water; drain well. add cooled orzo to bowl and toss. add dressing to salad and toss again. season with salt and pepper, if needed. serve.

Garden Fresh Tomato Pie

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 (9 inch) pie crusts
• 4 medium tomatoes, sliced fairly thick
• 2 tablespoons fresh basil, chopped
• 1 cup mozzarella cheese, grated
• 1 cup sharp cheddar cheese, grated
• 1 cup mayonnaise
• 1/2 teaspoon red pepper

Recipe

• 1 brush bottom of pie crust lightly with butter and bake at 400 degrees for 5 minutes.
• 2 remove from oven and place tomato slices in bottom of crust; sprinkle with basil.
• 3 mix cheese, mayo and pepper.
• 4 spread the cheese mixture on top of tomatoes-basil.
• 5 bake in a 400 degree oven for 15 to 20 minutes.
• 6 serve warm.

Greek Pilaf Stuffed Eggplant

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 2 eggplants
• 1 cup minced onion
• 2 minced garlic cloves
• 1 stalk minced celery
• 1/4 cup sunflower seeds
• 2 -3 tablespoons olive oil
• 2 1/2 cups cooked brown rice
• 1 -2 teaspoon mint (dried or fresh)
• 1 lemon, juice of
• 1/4 cup chopped fresh parsley
• salt
• pepper
• crumbled feta (to taste)

Recipe

• 1 heat oven to 350°f.
• 2 cut eggplants in half lengthwise and bake, facedown on oiled tray for 20-25 minutes.
• 3 while eggplant bakes: heat olive oil in medium saucepan, saute onion, garlic, celery and sunflower seeds. saute until onions are soft and transparent.
• 4 combine remaining ingredients in medium bowl and add onion mixture.
• 5 remove eggplant from oven and scoop out a hole from each half. add insides to rice mixture.
• 6 scoop mixture into hole in eggplant halves and serve.

Garden Fresh Casserole

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 1 cup slivered almonds
• 1/4 lb bacon (cut in 1 inch lenghts)
• 1 lb zucchini (sliced)
• 1 lb eggplant (sliced)
• 1 large onion (diced)
• 1 tablespoon flour
• 2 cups fresh tomatoes (diced)
• 1 teaspoon minced garlic
• 1 1/2 teaspoons salt
• 1/4 pepper
• 1 teaspoon basil
• 1 (6 ounce) package sliced swiss cheese

Recipe

• 1 saute almonds with bacon in large skillet.
• 2 when almonds are lighly roasted and bacon is crisp, remove from skillet with slotted spoon.
• 3 add zucchine, eggplant and onion to the skillet with dripping from the bacon; cover and cook over medium-low heat for 15 minutes, stirring often.
• 4 mix in flour.
• 5 add tomatoes;stir in garlic, salt, pepper, and basil.
• 6 layer vegetable mixture, almonds and bacon mixture, then swiss cheese slices, making 2 layers of each, into a 2 quart baking dish ending with a ring of almonds and bacon in a ring on top.
• 7 bake, uncovered in a preheated 400 degree oven for 15 to 20 minutes or until bubbly throughout.

Garden Fresh Pasta

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 4 ounces angel hair pasta, uncooked
• 1 tablespoon olive oil
• 1/2 cup green onion, sliced
• 2 garlic cloves, minced
• 1 medium tomato, seeded and chopped
• 2/3 cup chicken broth
• 2 teaspoons dijon mustard
• 1/2 cup fresh spinach, chopped
• 2 tablespoons parmesan cheese, grated

Recipe

• 1 cook pasta to desired doneness as directed on package. drain; keep warm.
• 2 meanwhile, heat olive oil in large skillet over medium heat.
• 3 add green onions and garlic; cook until onions are crisp tender, stirring frequently.
• 4 add pasta, tomato, chicken broth and mustard; cook 2 to 3 minutes or until thoroughly heated.
• 5 remove from heat. add spinach and parmesan cheese; toss.
• 6 serve immediately.

Everyday Cauliflower

Total Time: 22 mins Preparation Time: 12 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 6 tablespoons olive oil or 6 tablespoons peanut oil
• 7 cups cauliflower florets
• 1/2-3/4 teaspoon salt
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper
• 1 teaspoon ground coriander
• 1/2 teaspoon amchoor powder (green mango powder) or 1 tablespoon lemon juice
• 1 pinch asafetida powder (hing)
• 1/2 teaspoon whole cumin seed
• 1 inch fresh ginger, peeled and cut into very fine julienne strips
• 2 tablespoons finely chopped fresh cilantro
• 1 teaspoon finely chopped fresh green chile (optional)

Recipe

• 1 pour the oil into a large frying pan and set it over medium heat. when it is hot, put in all the cauliflower florets.
• 2 stir and fry them until they turn reddish in spots, about 6 minutes.
• 3 remove them with a slotted spoon and spread them on a plate lined with paper towels.
• 4 turn off the heat under the frying pan and remove all but 1 tbsp of the oil.
• 5 put the drained florets in a bowl.
• 6 sprinkle the salt, turmeric, cayenne, coriander and amchoor or lemon juice over the top. toss gently to mix. taste and adjust the flavours if needed.
• 7 set the frying pan with 1 tbsp of oil over medium heat.
• 8 when it is hot, put in the asafoetida, and a second later, the cumin seeds. let the seeds sizzle for 10 seconds.
• 9 now put in the ginger strips and stir for 30 seconds.
• 10 put in all the cauliflower and stir gently to mix. add a generous sprinkling of water, cover, and turn the heat down very low.
• 11 cook for about 1-2 minutes, or until the cauliflower is just crisp-tender and all the flavours have blended.
• 12 sprinkle the cilantro and green chillis, if desired, over the top.
• 13 toss and serve.

Garden Bean Salad

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 12
• 1 (16 ounce) can cut green beans
• 2 (16 ounce) cans lima beans
• 1 (16 ounce) can kidney beans
• 1 (16 ounce) can wax beans
• 1 (16 ounce) can chickpeas
• 1 large green pepper, chopped
• 3 celery ribs, chopped
• 1 bunch green onion, chopped
• 2 cups vinegar
• 2 cups sugar
• 1/2 cup water
• 1 teaspoon salt

Recipe

• 1 drain all the cans of beans.
• 2 place in a large bowl with green pepper, celery and green onions.
• 3 put remaining ingredients in a saucepan and bring to a boil.
• 4 keep boiling for five minutes.
• 5 remove from heat and immediately pour over vegetables.
• 6 put in the fridge for several hours or overnight before serving.

Hot Mustard Fruit

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1/4 cup melted butter
• 1/2 cup light brown sugar
• 2 tablespoons brown mustard
• 1 teaspoon dry mustard
• 1 (1 lb) can peach slices (well drained)
• 1 (13 ounce) can pineapple chunks (well drained)
• 2 large bananas, peeled and sliced in 1 inch chunks (medium ripe)

Recipe

• 1 preheat oven to 325 degrees.
• 2 in a small bowl combine butter, sugar and mustards. reserve 1/4 cup for topping.
• 3 in a shallow, 1 quart casserole dish, combine fruits with remaining butter mixture.
• 4 toss lightly then top with reserved butter mixture.
• 5 bake uncovered for 40 minutes.
• 6 serve warm.

Karen's Version Of Frog Eye Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 30
• 1 lb acini di pepe pasta (located with pasta)
• 2 eggs
• 1 cup sugar
• 2 tablespoons flour
• 1/2 teaspoon salt
• 2 (15 ounce) cans mandarin oranges, drained
• 1 (20 ounce) can pineapple in juice, crushed (reserve juice)
• 1 (20 ounce) can pineapple chunks in juice (reserve juice)
• 1 (20 ounce) can fruit cocktail, drained
• 1 pint cool whip

Recipe

• 1 prepare acini de pepe as directed on box.
• 2 in saucepan beat eggs with wire whisk until foamy.
• 3 stir in flour, salt, sugar and pineapple liquid.
• 4 cook over low heat until thick and bubbly.
• 5 in large bowl combine acini de pepe with egg mixture and chill.
• 6 stir in pineapple, oranges and fruit cocktail (i like the kind with extra cherries).
• 7 fold in cool whip.
• 8 cover and chill thoroughly.

Karenrose's Asparagus Spring Rolls

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1 (8 ounce) package reduced-fat cream cheese (neufchatel)
• 2 tablespoons chives, snipped
• 2 tablespoons milk
• 2 tablespoons fresh dill
• 1 garlic clove, minced
• 1 tablespoon lemon juice
• 1/2 teaspoon fresh ground pepper
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 8 lasagna noodles
• 24 asparagus spears
• 6 ounces smoked salmon, thinly sliced
• 8 chives, not cut

Recipe

• 1 in a small mixing bowl combine cream cheese, snipped chives, milk, dill, garlic, lemon juice, and pepper; set aside.
• 2 in a large pot bring 3 quarts water and the olive oil to boiling; add salt and lasagna noodles. cook noodles for 10 to 12 minutes or until pasta is nearly tender.
• 3 meanwhile, snap off and discard woody bases of asparagus. if necessary, trim asparagus to 5-inch lengths. add asparagus to pasta; cook 3 minutes more. drain; rinse with cold water. drain again and pat pasta dry with paper towels.
• 4 spread about 2 tablespoons of the cream cheese mixture evenly over each lasagna noodle.
• 5 divide salmon evenly among the noodles, placing a single layer of salmon on each noodle. place 3 asparagus spears on one end of each noodle, letting the tips extend beyond the edge.
• 6 roll up each noodle. tie with a fresh chive. stand spring rolls upright to serve, if desired. makes 8 side-dish servings.

Duchess Potatoes

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 12 medium potatoes, peeled
• 1 cup milk
• 1/2 cup butter
• 1/2 teaspoon salt
• 1 dash pepper
• 4 eggs, beaten
• butter

Recipe

• 1 cut potatoes into large pieces if desired.
• 2 heat 1 inch water to boiling in dutch oven.
• 3 add potatoes.
• 4 cover and heat to boiling; reduce heat.
• 5 cook whole potatoes 30 to 35 minutes, pieces 20 to 25 minutes, or until tender; drain.
• 6 shake pan gently over low heat to dry potatoes.
• 7 heat oven to 425ºf.
• 8 grease cookie sheet.
• 9 mash potatoes until no lumps remain.
• 10 beat in milk in small amounts.
• 11 add 1/2 cup butter, salt and pepper.
• 12 beat vigorously until potatoes are light and fluffy.
• 13 add eggs; beat until blended.
• 14 drop potato mixture by 12 spoonfuls into mounds onto cookie sheet; or place in decorating bag with star tip and form rosettes or pipe a border around meat or fish.
• 15 if cooking now, brush with melted butter and bake about 15 minutes or until light brown.
• 16 if making ahead, do not add the melted butter until ready to bake; cover and refrigerate up to 24 hours; bake 20 to 25 minutes or until light brown.

Kansas Corn Scallop

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 eggs
• 1 (12 ounce) can whole corn
• 1 (12 ounce) can creamed corn
• 1 (8 ounce) can evaporated milk
• 4 tablespoons melted butter
• 2 tablespoons minced onions
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups coarsely crushed soda crackers
• 1 (12 ounce) package swiss cheese

Recipe

• 1 drain liguid from whole kernel corn into cup.
• 2 beat eggs slightly in large bowl.
• 3 stir in whole kernel corn and 1/4 cup of the liquid and cream corn, evaporated milk, melted butter, onion, salt and pepper.
• 4 fold in crackers and diced cheese.
• 5 spoon into greased 8 cup baking dish.
• 6 bake at 325 for one hour.
• 7 let stand five mins before serving.