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It tastes like pie in a glass, and each 8-ounce cup offers 100% of the
daily value for beta-carotene, an antioxidant that fights cancer.
Servings: 1
Ingredients:
1/2 cup canned pumpkin
1/2 cup vanilla soy milk- or milk of choice
1/2 cup crushed ice or more depending on desired thickness
2 tablespoons honey
1 teaspoon pumpkin pie spice, a teaspoon of cinnamon and a 1/4 of a teaspoon of fresh ground nutmeg.
Directions:
1. Blend, pour, and drink!
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Ingredients
1 (15 ounce) can black beans of your choice, rinsed and drained
1/2 cup cooked brown rice
1/2 cup crumbled feta or goat cheese
1/3 cup Italian salad dressing
1/4 cup chopped chives or green onions
12 large leaves Boston lettuce rinsed and dried
Directions:
1. Set black beans and chives in separate shallow bowls.
2. Combine rice, salad dressing and cheese in small bowl. Put in a third shallow bowl.
3. Set leaves on a plate and allow guests to create their own wraps.
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3 tablespoons chopped fresh parsley leaves
1 tablespoon sugar
1 1/2 teaspoons garlic salt
1 1/2 teaspoons seasoned salt
1/2 teaspoon ground pepper
3/4 teaspoon dried thyme
3/4 cup vegetable oil
1/2 cup red wine vinegar
2 to 3 green onions, chopped
4 to 6 large tomatoes, each cut into 6 wedges
Combine all ingredients, except tomatoes, in a large measuring cup or mixing bowl. Whisk well. Place tomatoes in a resealable plastic bag and pour marinade over. Marinate at room temperature for up to 2 hours, turning the bag occasionally.
Recipe courtesy of Paula Dean
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I was scouring the net for some new recipes for our 4th of July party and found this gem on Simply Recipes… It sounds so good I may have to give it a try.
Ingredients:
For the sauce:
1 Tbsp extra virgin olive oil
1 ripe mango, peeled, pitted and diced
1/4 cup of water
1 teaspoon freshly squeezed lemon juice
Salt and freshly ground pepper to taste
For the salad:
1 lb of fresh lump crabmeat, picked through to remove the small pieces of shell or cartilage
1 1/2 Tbsp freshly squeezed lime juice
3 Tbsp extra virgin olive oil
1 Tbsp cilantro leaves, finely chopped
2 teaspoons mint leaves, finely chopped
1 Tbsp minced shallot or purple onion
1 medium sized mango, peeled, pitted, and diced (See How to Cut a Mango)
1 firm but ripe avocado, pitted, peeled, and diced
Tabasco sauce
Salt and freshly ground pepper to taste
Optional: ruby red grapefruit sections, peeled
Sauce directions:
Heat the olive oil in a small pan over medium heat. Add the mango, season with salt and pepper. Cook, stirring, for about 3 minutes until the fruit is very tender. Add water, bring to a boil and remove from heat. Stir in lemon juice. Pour the mixture into a blender and purée until smooth. Chill.
Alternatively, if you are pressed for time, put all of the sauce ingredients into a blender and purée.
Crab salad directions:
In a bowl add the crab meat, 2 tsp of the cilantro, 1 tsp of the mint, the chopped shallot, a Tbsp of lime juice, 2 Tbsp of olive oil, 10 drops of Tabasco sauce, and salt and pepper to taste. Mix carefully with a fork, to avoid breaking up the larger lumps of crab meat. Set aside.
In a separate bowl add the mango, avocado, 1 Tbsp olive oil, 1/2 Tbsp of lime juice, the remaining cilantro and mint leaves, 10 drops of Tabasco, and salt and pepper to taste. Mix gently with a spoon, taking care not to mush the avocado pieces.
Using small tureens or desert bowls for individual molds, layer the crab mixture and the mango avocado mixture. It doesn’t really matter which you layer first. In the photo above I’ve layered the mango avocado mixture first. Chill in the refrigerator for 1 to 2 hours.
When you are ready to serve, gently remove the salads from the molds onto individual plates. Serve the sauce on the side. Garnish with cilantro leaves. For a tasty added touch if you have them, arrange peeled sections of ruby red grapefruit around the salads. The grapefruit provides a flavorful complement to the crab salad.
Serves 4.
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I got this recipe from one of my MIL’s…yes I have two…lol It sounds pretty good. I may have to try this. I know hubby loves that it calls for Velveeta…lol
Chicken spaghetti:
1 large can of chicken broth
a cut up cooked chicken
16 oz. of Spaghetti
2 cans of mushroom soup
1 pound of Velveeta cheese (don’t substitute)
1 cup onion
1 bell pepper
small jar of pimentos
1cup of celery
a clove of garlic
1 can rot-ell
Saute vegetables & garlic with 1 stick of butter. Cook spaghetti in chicken broth and drain leaving a little broth left over. Add the veggies, soup,cheese, rot ell and the chicken. Put in baking dish and heat at 350 degrees until heated all the way through. About 1/2 hour
I normally just get one of those seasoned cooked chickens at Wal-Mart and cut it up. I also use green onions. You can probably use 1/2 of this recipe for a small group.
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I grew up on this stuff. We loved going to Mema’s house for some chocolate gravy and homemade buttermilk biscuits…. Mmmm this is some good stuff ya’ll and so simple
INGREDIENTS
* 1/2 cup butter
* 4 tablespoons unsweetened cocoa powder
* 1/4 cup all-purpose flour
* 3/4 cup white sugar
* 2 cups milk
DIRECTIONS
1. Melt butter in a skillet over medium heat. Add cocoa and flour; stir until a thick paste is formed. Stir in sugar and milk. Cook, stirring constantly, until thick.
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1 1/2 cups Italian-style dried breadcrumbs
1 1/3 cups freshly grated Parmesan
1 teaspoon salt
2 (16-ounce) blocks pasteurized mozzarella cut into 4 by 1/2-inch sticks
4 large eggs, beaten to blend
1 1/2 cups vegetable oil
4 cups Marinara Sauce, recipe follows
Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend. Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours and up to 2 days.
Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve with the Marinara Sauce.
Marinara Sauce:
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 (32 ounce) cans crushed tomatoes
2 dried bay leaves
In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
this recipe is courtesy of the Everyday Italian
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3 lbs chicken thighs or whatever you like
1 tsp. salt
1/2 tsp. pepper
1 tsp. dried thyme
1/2 bunch of fresh parsley, minced
1 can reduced sodium chicken broth
Begin heating slow cooker before adding ingredients. Place all ingredients in warm crockpot. Cook on low for 8 hours or so. Then dried or frozen dumplings, or noodles can be added one hour before serving.
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This is my mothers recipe. She had it prepared at our wedding reception dinner. It is awesome.
8 skinless,boneless, chicken breast halves
8 ham slices
8 slices swiss cheese
1 can of cream of chicken sopu
1 C sour cream
1/2 cup white wine
1tsp. garlic powder
1 tsp. dried parsley
1 tsp salt
1 tsp. black pepper
1 pkg. herb seasoned stuffing mix
Place chicken breasts in lightly greased 13X9 baking dish. Lay a ham slice, then a cheese slice on top of each piece of chicken. In medium bowl, combine the soup, sour cream, wine, and seasonings. Mix well. Pour over chicken. Top with the stuffing mix to cover. Bake at 350 degrees for about 30 minutes or until chicken is cooked through and the juice runs clear.
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1 C. Grape Nuts
1 tsp. garlic salt
1 tsp. dried crushed rosemary leaves
1/8 tsp. pepper
2 tsp. extra virgin olive oil
8 boneless,skinless,chicken breast halves
Place cereal in blender and blend on low speed until cereal is finely crushed. Pour into bowl. Mix crumbs and season together, then add oil. Dip chicken pieces in water, shake axcess water off and then coat in seasoning on both sides. Place in foil lined baking pan. Bake at 400 degrees for 30-40 minutes or until chicken is cooked through.
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