Yam Casserole *****

3 lbs sweet potatoes (yams) - or 1.5 cans
8 tbsp light margarine, divided
1 13-oz jar marshmallow cream
1 large egg
2 large egg whites
1/2 cup sugar
1/2 cup skim milk
1/2 cup light brown sugar
2 cups crushed Crispix (cereal of your choice)

In a large pot, cover sweet potatoes with water and
bring to a boil. Boil for 45 minutes or until tender;
drain and cool slightly.  Peel potatoes and cut into
chunks; set aside. 

In small pot or microwave safe dish, cook 4 T
margarine and marshmallow cream, stirring constantly,
until margarine is melted and mixture is creamy. 

In mixing bowl, beat sweet potatoes, marshmallow
mixture, egg, egg whites, sugar, and milk until
smooth. Transfer to 3-quart baking dish coated with
nonstick cooking spray. 

In a microwave safe dish, melt remaining 4 T margarine
and brown sugar.  Stir in crushed cereal.  Sprinkle
over sweet potatoes. Bake at 350 for 1 hour. 

Makes 10 to 12 servings.

Sweet Chili the kids love

3 cloves garlic
2 T oil
1# ground turkey or chicken
1 red/green pepper chopped
2 x 15 oz cans of beans (e.g. pinto and kidney)
1/2 onion chopped 
1 large can chopped tomatoes
1 can tomato paste
1/3 c brown sugar
1.5 T Wildtree Taco Seasoning Blend (or... 1 t chili pepper + 1 t oregano + 1 t cumin + 1 t salt + 1/2 t pepper)
1 t Better N Buillon Chicken
2 c water

sizzle garlic in oil in dutch oven.  cook ground meat.  add chopped onions and peppers.  saute until meat is done.  add beans, tomatoes, tomato paste, brown sugar, taco seasoning, BNB, 2 c water.  bring to boil, reduce to simmer 30+ mins.

Japanese Eggplant or Zucchini

seasoning:

• 2 tablespoons soy sauce
• 4 teaspoons lemon juice
• 2 teaspoons olive oil
• 4 Japanese eggplants (about 1 pound)
• 1/4 cup katsuobushi, dried, shaved bonito flakes (a type of tuna), optional

Read More http://www.epicurious.com/recipes/food/views/Whole-Grilled-Japanese-Eggplant-with-Lemon-and-Soy-Sauce-365629#ixzz2E8ysYLwr

Fast Asian Noodles

Thai Rice Noodles (12 oz)
1/4c rice or white vinegar
2 T hot sauce (we omit, replace with some chinese seasoning)
2 T sugar
2 T grapeseed oil
12 med shrimp
3 stalks scallions
2 eggs, scrambled
1/2 c tofu cubed and soaked in soy (or just some soy sauce)
2 c mung bean sprouts
1/4 c peanuts (we omit, replace with sesame oil)

Boil noodles to half done (4 mins), rinse in cold water immediately and toss with oil
Make sauce from vinegar, hot sauce/chinese seasoning, sugar, oil - nuke until sugar dissolves
Heat oil in wok and quickly cook scrambled eggs.  Add scallions, then shrimp til cooked, then tofu (or just soy sauce).
Add noodles to hot pan and pour sauce over.  Stir fry 4-5 mins.
Heat off.  Add hot sesame oil, sprouts, lemon slices.

My Yogurt

Best instructions

Rotisserie Chicken Curry

Start to finish: 30 minutes
Servings: 4 to 6
1 cup water
1 cup couscous
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 large carrots, cut into matchsticks
1 cup golden raisins
1 tablespoon curry powder
Meat from a 2-pound rotisserie roasted chicken
1 cup coconut milk
Salt and freshly ground black pepper, to taste
3 scallions, thinly sliced
In a small saucepan, bring the water to a boil. Turn off the heat. Add the couscous, stir once, then cover and let sit until the rest of the recipe is complete.
In a large skillet, heat the oil over medium-high. Add the onion, garlic, carrots and raisins and saute until the onions are just tender, about 5 minutes.
Add the curry powder and cook, stirring often, for 3 minutes. Add the chicken and coconut milk and bring to a simmer, stirring often. Season with salt and pepper.
Transfer the couscous to a large serving bowl and fluff with a fork. Add the scallions and toss to combine. Spoon the chicken curry over the center of the couscous.
Nutrition information per serving: 442 calories; 16 g fat (9 g saturated); 53 mg cholesterol; 51 g carbohydrate; 26 g protein; 5 g fiber; 67 mg sodium.

My Blueberry Muffins with Streusel Topping

Ingredients:

4 eggs 2 cups white sugar 1 cup vegetable oil 1 teaspoon vanilla extract 4 cups all-purpose flour

1 teaspoon salt 1 teaspoon baking soda 2 cups sour cream 2 cups blueberries Streusel:  2T flour + 5 T sugar + 2T butter + 1/2t cinnamon

DIrections:

1.	Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
2.	In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
3.	Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups. Streusel: Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
4.	Bake in preheated oven for 20 minutes.

My Chili

10 c (serves 8)

1T olive oil
1 onion diced (1 c)
1 red bell pepper, diced (1c)
2 carrots diced (1/2 c)
2 t ground cumin
1lb ground turkey
28 oz can crushed tomatoes
2 c water
1 chipotle chile in adobo sauce, seeded and minced
2 t adobo sauce from teh can of chiles
1/2 t dried oregano
s/p
15 oz can black beans, drained and rinsed
15 oz can kidney or pinto beans, drained and rinsed
15 oz can "turkey chili"

Heat oil in large pot over med heat.  Add onion, bell pepper and carrots, cover and cook, stirring occasionally til vegs are soft, about 10 mins.  Add cumin and cook, stirring for 1 min.  Add the meat, raise the heat to high and cook, breaking up the meat until no longer pink.  Stir in tomatoes, water, chipotle and adobo sauce, oregano and s/p.  Cook partially covered, stirring occasionally for 20 mins.  Stir in beans and cook, partially covered 20 more mins.  Season to tast with s/p.

Crescent Roll ideas

Breakfast: honey + brown sugar spread inside and baked.

Lemon-Baked Cod Recipe

35 min | 10 min prep

SERVES 4

• 1 lb cod fish fillet
• 1/4 cup butter or margarine, melted
• 2 tablespoons lemon juice
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• paprika

1. If fish fillets are large, cut into serving pieces.
2. Mix butter and lemon juice.
3. In another bowl, mix flour, salt and white pepper.
4. Dip fish into butter mixture; coat fish with flour mixture.
5. Place fish in ungreased square baking dish, 8x8x2 inches.
6. Pour remaining butter mixture over fish; sprinkle with paprika.
7. Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired.

© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com

Mediterranean Chicken*****

6 - 8 boneless chicken breasts
1/3 cup extra virgin olive oil
4 - 6 garlic cloves, minced
1/4 cup fresh parsley
1/2 cup ripe olives, pitted and sliced
1/3 cup dry red wine
2 - 14 oz. cans diced tomatoes
2 tsp. dried oregano
2/3 cup Feta or goat cheese

Heat oil in a large skillet and add garlic and chicken. Simmer until chicken juices are no longer pink. Add parsley, olives, red wine, diced tomatoes and oregano. Simmer for 15 minutes over low heat. Sprinkle with Feta or goat cheese and allow cheese to melt, Serve with rice or pasta. We had this over the past weekend and it was just great. It even passed the Jungle Boys test (our 7 and 9 year olds liked it).

The Skinny: Feta and goat cheese are lower in fat than most cheese and the little bit of oil is olive oil which is better for you than other oils. You could cut out the olives but they really do add flavor, color and texture to this dish. We used whole wheat pasta which is supposed to be good for you.

Potato Salad (Neelys) *****

Serves 6

5 large red potatoes, peeled and cubed
2 ribs celery, chopped
1/2 large onion, chopped
3 hard-boiled eggs, 2 chopped and 1 sliced
2 heaping tablespoons sweet pickle relish, drained
1/2 cup salad dressing, (recommended: Miracle Whip)
3 tablespoons yellow mustard
1 tablespoon sugar
Paprika, for garnish
Salt

Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.

My Amish Chicken Casserole *****

A casserole for the nights you have to get a good meal on the table in a hurry. I love casseroles that use good ingredients and is a recipe that you can change to your own taste. You could add some other vegetables to this one. I just love the Dutch-Amish recipes.

by Miss Annie

1¼ hours | 30 min prep

SERVES 4 -6

• 8 ounces noodles, cooked (seriously, not more)
  
• 2 cups cooked chicken, cubed
• 2 cups chicken broth (canned is ok)
• 1 cup milk
• 1 (4 ounce) can mushrooms
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 cup margarine
• 1/3 cup flour
• 1/3 cup grated parmesan cheese

1. Melt margarine, then add flour and stir until smooth.
2. Gradually add milk and broth, then seasonings and mushrooms.
3. Combine chicken, cooked noodles, and prepared sauce.
4. Place in an ungreased 9 x 13 inch baking pan and top with Parmesan cheese.
5. Bake at 350º for 35-45 minutes, or until heated thoroughly and top is browned slightly.

Salsa Chicken Soup With Cilantro-Chile Cream *****

45 min | 25 min prep

SERVES 6 -8

• 1 (32 ounce) carton chicken broth
• 1 cup water
• 2 cloves garlic, finely chopped
• 1 (16 ounce) jar salsa (any flavor)
• 1/2 cup long-grain rice
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 2 cups chopped cooked chicken
• 1 (15 ounce) can black beans, drained and rinsed
• 1 can hominy or 1 1/2 cups frozen corn kernels
• 1 (4 ounce) can diced green chilies
• shredded cheese on top, serve with tortilla chips
  

FOR CILANTRO CHILE CREAM

• 1/2 cup sour cream
• 1 (4 ounce) can diced green chilies
• 3 tablespoons finely chopped fresh cilantro
• 1 teaspoon lime juice

1. Combine chicken broth,water and garlic in a large saucepan: bring to a boil.
2. Add salsa,rice,oregano,and salt.
3. Cover- reduce heat to low; cook for 15 minutes,stirring occasionally.
4. Add chicken,beans,corn and chilies; continue cooking for 5 minutes or until heated through.
5. Serve in soup bowls; top each serving with a dollop of cilantro-chile cream.
6. CILANTRO-CHILE CREAM: Combine the sour cream,diced chilies,cilantro and lime juice in a small bowl.

Menu: Pozole Pronto (fast chicken bean soup) (eating well)

Pozole Pronto + Quesadillas + Sangria Sundaes

Pozole Pronto + Quesadillas + Sangria Sundaes

2 t dried oregano

1 red onion, chopped (1 c)

3.5 c chicken stock (2x14 oz cans)

1/8 t salt

1 clove garlic, fine chopped

1 t ground red chile or chili powder

15 oz can yellow or white hominy, drained and rinsed

15 oz can balck beans, drained and rinsed

3/4# boneless chicken breast, cut int 3/4" pieces

1 c shredded green cabbage

1 lime cut into wedges

In small dry skillet over med-high toast oregano 30-40 secs. Transfer to saucer to cool.

Mix 1 t oregano with 1/4 c onions and set aside.

In saucepan, mix remaining onions with 1/4 c borth and salt. Cover and cook over med heat until onions are translucent, about 3 mins. Add garlic and cook for 1 min. Add remaining 1 t oregano and chili, and cook for 1 min. Add hominy and remaining 3.25 c stock. Simmer and cook 5 mins. Add black beans and chicken and return to simmer and cook until done - 5 mins. Serve in bowls, garnished with shreded cabbage, the reserved onion-oregano mixture and squeeze of lime juice.

Serve 4 (6 c)

330 cals, 5 g fat, 320 sodium, 51 chol

QUESADILLAS

6 corn tortillas

3/4 c grated jack (3 oz)

1/4 c red salsa

Heat nonstick skillet over high. Place torilla in pan and top with 1/3 cheese. Place another on top. Cook until bottom is lightly toasted, about 90 secs. Turn over and cook until cheese melted 90 sec smore. Transfer to plate and cover with floil to keep warm. Repeat. Cut into quarters, top with salsa and serve.

SANGRIA SUNDAES

1/2 c dry red wine

3 T orange marmalade

2 tangerines, peeled, segmented and alved

1/2 t fresh lime juice

3 c non-fat vanilla frozen yogurt

In small saucepan, boil wine over med-high. Cook until reduced to 2 T, 6-8 mins. Add maralde and cook until thick. 1-2 mins. Remove from heat and stir in tangerines and lime juice. Cool slightly. At serving time, scool yogurt into 4 dessert dishes and spoon reserved sauce over top.

No Boil Lasagna *****

Estimated time:
1 1/2 - 1 3/4 hours.
Number of servings:
6-8
Ingredients:
l lb. lean Ground Beef or Italian Sausage
1/2 cup chopped Onion (opt.)
1 clove Garlic, minced, OR 1/8- 1/4 tsp. Garlic Powder
One 32 oz. jar Spaghetti Sauce
3/4 cup Water
1/2 pkg. (8 oz.) Wide Lasagne Noodles
2 cup (1 lb.) Ricotta Cheese
1/2 cup grated Parmesan Cheese, divided
1 Tbsp. chopped Parsley (some dry minced is OK)
3 cups Mozzarella Cheese

Directions:
Heat oven to 375 degrees F. Brown the ground beef in a 10" skillet or large
pot, with onion and garlic (if using raw garlic) and cook until meat is
Thoroughly cooked (no longer pink in middle, and crumbly). Drain the beef
mixture; return it to the pan and add spaghetti sauce and water. Spray/brush
13" x 9" pan lightly with olive oil. Mix the ricotta and half the parmesan
cheese with the parsley in a 1 qt. bowl. Layer as follows: One third of the
sauce mixture, half of uncooked noodles, half the cheese/parsley mixture,
half the mozzarella... Repeat layers, ending with sauce. Cover tightly with
foil. Bake one hour. Uncover; sprinkle with remaining parmesan cheese. Let
stand 10 minutes before serving.

Mom's Chinese Whole Trout *****

1 whole trout
2 T olive oil
3 cubes ginger root
1 t garlic, minced
3 T wine/sherry/mirin
oyster sauce
scallions
water

Descale in deep water w/ knife. Clean and dry fish.

Using nonstick deep pan, heat to med-high. Add oil and coat pan. Slit fish
on each side. Put 3 cubes of ginger in stomach. Brown both sides of fish.
Add 1 t garlic. Add 3T wine/sherry. Add oyster sauce to cover. Add green
onions on top. Add 1/2 c water. Cover 5 min simmer.

Great Guacamole! *****

4 avocados

1/2 lime

4 T cilantro

salt

2 cloves garlic

2 green onions

1 tomato

1 serrano pepper

Great Guacamole! *****

4 avocados

1/2 lime

4 T cilantro

salt

2 cloves garlic

2 green onions

1 tomato

1 serrano pepper

Hot Artichoke Dip (from Carol Lerdal) *****

30 min, serves 4-6
2 cans artichokes, chopped into 1/2" cubes
2/3 c mayo
2/3 c parmesan or romano cheese
3-4 cloves garlic

mix it all and bake at 375 for 20 min.