SUMMER DREAM STRAWBERRY PIE

Note: This pie goes together quickly but it does need to chill for at least an hour before being cut to serve.

1 (9-inch) Graham cracker pie shell
1 tbsp room temperature water
1 pkg unsweetened strawberry drink mix (ie Kool-Aid)
1 tbsp strawberry ice cream topping
3 pkgs (3-oz each) cream cheese, softened to room temperature
1 cup powdered sugar
1 tsp vanilla extract
1 1/2 cups whipping cream, whipped
2 tbsp hot fudge, warmed for drizzle
fresh strawberries for garnish, if desired

Combine the water and strawberry drink mix in a small bowl until dissolved completely.  Stir in the ice cream topping.

In a large mixing bowl, beat both cream cheese blocks powdered sugar,vanilla, and the strawberry mixture together until fluffy.  Gently fold in the whipped cream.  Spread the filling into the Graham cracker crust and chill for at least an hour or until set.

To serve, cut pie into 6 to 8 wedges.  Place pie wedge on plate and drizzle with the hot fudge and garnish with a strawberry if desired.

file photo for reference only

MANDARIN ORANGE-SPINACH SALAD

2 cans (10.5-oz each) unsweetened mandarin oranges, drained

2 cups fresh cauliflower florets
1/4 cup chopped bell pepper
2 cups bite-size fresh spinach pieces
1/4 cup French salad dressing

In a salad bowl, toss together the oranges, cauliflower, bell pepper, and spinach; drizzle with the dressing.

Yield: 4 to 6 servings

file photo for reference only - not

this recipe.

ONIONY PORK CHOPS

1 tbsp canola oil

4 lean pork chops, cut about 1/2-inch thick
3 tbsp water
1/4 tsp dried onion flakes
1 can cream of onion soup

In a large skillet, over medium heat, brown the pork chops on both sides in the canola oil.  This will take about 8 to 10 minutes.  Drain and set aside, keeping warm. 

Mix  the soup, onion flakes and water, add to the  skillet and bring to a boil.  Return the chops to the skillet in the soup mixture.  Cover skillet and reduce heat to a very gentle boil.  Cook 5 to 8 minutes until the chops are tender and cooked through.

Yield: 4 servings.

File Photo for reference only.

ORANGE PINEAPPLE FLUFF

1 carton (8-oz) frozen whipped topping, thawed

1 pkg (4-serving size) orange-flavored gelatin
1 can (regular size) crushed pineapple, drained
1 small carton small curd cottage cheese
1/2 cup chopped pecans, optional.

In a large mixing bowl combine the whipped topping and gelatin until the gelatin is completely dissolved.  Stir in the pineapple and cottage cheese; mix thoroughly, cover, and chill until serving time. May add pecans before chilling, if desired.

Before serving garnish with some mandarin orange slices, if desired.

file photo for reference

CHICKEN AND LENTIL BURGERS

1 lb ground chicken

1/2 cup drained cooked lentils, patted dry, such as Goya

2 tsp curry powder

4 (5-6-inch pita bread pockets, halved and warmed

1/4 cup mango chutney

Sliced tomatoes, for garnish

Baby spinach leaves, for garnish

Heat oven to 400-degrees. Coat a baking sheet that has sides with cooking oil spray.

In a medium bowl, combine chicken, lentils, curry powder, salt and pepper. Shape into 8 - 1/2-inch-thick oval patties, Add to the prepared baking sheet and bake about 12-15 minutes until no longer pink in center or a meat thermometer reads 170-degrees.

Tuck the patties into the warm pita pocket and top eth the chutney. If desired, garnish with the tomatoes and spinach leaves. 

Yield: 8 servings

recipe idea and photo from First for women 2024

EASY AS 1 - 2 - 3 TUNA CASSEROLE

1 pkg (7-oz) elbow macaroni

1 can cream of mushroom soup, undiluted
1/2 cup evaporated milk
1/2 cup grated American cheese
1 can (6.5-oz) tuna, drained and flaked

Prepare the macaroni according to the package directions; drain.

In the pan where the macaroni cooked, heat the soup, milk, cheese, and tuna together to melt cheese.  Stir the drained macaroni back into the pan and serve immediately while hot.

Yield: 4 to 5 servings

file photo

HOT CRAB DIP WITH HORSERADISH

2 bars (8-oz each) cream cheese, softened

3 tbsp milk

1 tsp prepared horseradish

3 tbsp grated onion

1 can (7-oz) crab meat

1/2 cup slivered almonds

Preheat oven to 350 degrees.

Grease a 9-inch square baking dish; set aside.

Combine all the ingredients, except almonds, in a medium mixing bowl mixing well.  Transfer mixture to the prepared baking dish and top with almonds.  Bake dip at 350 degrees for 20 minutes.

Pioneer Woman photo for reference only.

SHRIMP AND CITRUS SALAD

2 oranges

1/2 cup olive oil and vinegar salad dressing

12 oz cooked jumbo shrimp

8 cups mixed baby greens

1/2 cup sliced red onion

1/4 tsp cracked black pepper

From 1 orange, grate 1/2 tsp zest and squeeze 2 tablespoons of juice.  Slice orange flesh thin and reserve. 

In a bowl, whisk together orange juice, salad dressing and the zest. Transfer 1/4 cup to a small bowl and toss shrimp until coated.

Arrange greens, onion, and orange slices on a serving platter. Arrange shrimp on top and sprinkle with pepper. Serve with the dressing on the side.

basic recipe and photo First for women 2024

BEEF AND VEGETABLE STIR-FRY

4 cups fresh stir-fry vegetables

1 lb beef sirloin stick, stliced thin

2 tbsp toasted sesame oil

1/4 cup low-sodium teriyaki sauce

2 garlic cloves, minced

Toasted sesame seeds for garnish, optional

Fit a steamer basket or a large metal colander into a large pot. Fill bottom of pot with water, making sure it doesn't touch bottom of basket. Over medium-low heat, bring water to a simmer. Add vegetables to the basket and steam until crisp-tender, turning once, about 5 minutes. Remove the vegetables and set aside. 

Sprinkle beef with 1/4 tsp salt and 14 tsp of pepper. In a skillet, heat sesame oil over high heat. In batches, cook beef, stirring, until browned, about 1 to 2 minutes. Return all beef to skillet and add the vegetables, teriyaki sauce and garlic. Cook, stirring, until heated through and liquid is thicken, about 2 minutes. If desired, sprinkle with sesame seeds before serving.

recipe idea and photo First for women 2024

EASY FRIED GREEN BEANS

1 can full length green beans, drained

1/2 cup all-purpose flour
3 tbsp cornmeal
1/2 tsp minced garlic
1/4 tsp salt, optional
dash of freshly ground black pepper
butter for frying

In a shallow bowl or pie pan combine the flour, cornmeal, garlic, and salt, if using.  Pour the drained beans into the bowl, coat the beans and fry.  To fry, melt the butter in a skillet big enough to get all the beans in one layer.

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