EASY TUNA SPREAD

1 pkg (8-oz) cream cheese, cut-up into pieces
3 tbsp medium hot salsa
1 tbsp dried parsley flakes
1 tsp dried minced onion
1 can (6 1/2-oz) can water packed tuna; drained and flaked

In a mixing bowl, combine the cream cheese, salsa, parsley, and onion. Mix the ingredients together until well blended. Fold in the tuna. Serve with whole-wheat crackers or party rye bread.
 

 File photo for reference only.

MARZETTI'S BROCCOLI SALAD

2/3 cup Marzetti's Roasted Garlic Italian Vinaigrette
4 cups broccoli flowerets
1 pkg (6-oz) sliced button mushrooms
1/4 cup chopped fresh parsley
3 scallions, 4-in green and white parts, cut into 1/4-inch pieces
1/2 red bell pepper, cut into small pieces
1/2 yellow bell pepper, cut into small pieces

Bring a large pot of water to a boil. Cook broccoli for 2 minutes. Drain. Rinse and cool under cold running water. Combine the mushrooms, parsley, and scallions in a bowl. In a serving bowl, combine the broccoli, mushroom mixture, and red and yellow peppers. Toss with the vinaigrette.

 So many ask about the dressing I posted this picture instead of the salad.

EASY MEATBALL SANDWICHES

This recipe is quick and easy because it uses meatballs from the grocer's freezer.

24 frozen meatballs
1 jar spaghetti sauce with garlic and onion
2 cups shredded mozzarella cheese
4 (6-inch) hoagie rolls
shredded lettuce, optional

Thaw meatballs in the microwave for 1 to 2 minutes. In a medium saucepan, heat the meatballs with the spaghetti sauce for about 15 minutes, stirring occasionally. Open hoagie rolls and lay out on platter. Place 6 meatballs on the bottom of each roll. Add a little sauce over the meatballs. Top with the shredded mozzarella cheese and add lettuce, if desired.

Note: File Photo

BUTTERMILK FUDGE

3 cups sugar
1 1/2 cups fresh buttermilk
1 tsp baking soda
1/2 cup butter
1/2 cup chopped pecans

Mix soda into the buttermilk and let stand for 3 minutes. Cook all ingredients, except pecans, together to the soft ball stage. Cool slightly, add nuts and beat until creamy. Spread into a dish or pan that has been sprayed with nonstick spray. Allow to cool and cut into squares.

Note: File Photo

APPLE-RICE PUDDING

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1 3/4 cups water
1/8 tsp salt
1/2 cup uncooked long grain brown rice
1 medium (3/4 cup) Golden Delicious apple, chopped (do not peel)
1/2 cup fat-free milk
2 tbsp honey
2 tbsp dried cranberries, chopped
cinnamon for garnish, optional

In a heavy 2-quart saucepan with a lid, bring the water to a boil; add the rice and salt.  Cook, covered, over low heat for 40 to 45 minutes until the water is absorbed.  Stir occasionally during cooking.

Stir in the apple, milk, honey, and cranberries.  Cook, uncovered, 10 to 15 minutes until pudding is slightly thickened and creamy; stirring occasionally.

This pudding is delicious served warm or chilled.

Note:  Cinnamon is optional but remember that cinnamon is a blood sugar stabilizer and should be used regularly in your diet.

Yield: 6 servings of 1/3 cup each.

PARMESAN PITA TRIANGLES

 Serve these little triangles with hummus for a tasty but healthy snack.

6 pita bread rounds, split in half
1/2 cup butter, melted
1/2 tsp garlic powder
1/2 tsp onion powder
3/4 cup grated Parmesan cheese

Preheat oven to 350 degrees.
Set out 2 ungreased baking sheets.

Cut each bread half into six triangles.

In a 9 X 13-inch baking pan, mix the butter, garlic powder, and onion powder together.  Add the pita bread triangles and toss to coat well.  Add the Parmesan cheese and mix well.

Arrange in single layers on the two baking sheets.  Bake at 350 degrees for 12 to 15 minutes until lightly browned.

Makes 72 appetizer triangles.

Note: File Photo

SWEET POTATO CRISP

1 pkg (8-oz) cream cheese, softened
1 can (40-oz) cut sweet potatoes, drained
1/4 cup + 2 tbsp a brown sugar
1/4 rounded teaspoon ground cinnamon
1 Granny Smith apple, chopped
2/3 cup chopped cranberries
1/2 cup all-purpose flour
1/2 cup oats, uncooked
1/3 cup cold butter
1/3 cup chopped pecans

Preheat oven to 350 degrees.
Lightly spray a 1 1/2-quart baking dish with nonstick cooking spray; set aside.

In mixer bowl beat the cream cheese, sweet potatoes, the 2 tbsp brown sugar, and cinnamon until well blended.  Spoon the mixture into the prepared casserole.  Top with the apple and cranberries.

In a medium bowl mix the flour, oats, and 1/4  cup brown sugar.  Cut the butter into the flour mixture until it resembles coarse crumbs.  Stir in the nuts and sprinkle over the fruit layer of the dish.

Bake at 350 degrees 35 to 40 minutes or until heated through and the topping is lightly browned.
 

 

Note: Photo from TOH.

SWEET POTATO SOUP

I first saw this recipe in a Southern Living Magazine a year or two ago.

2 tbsp olive oil
1 1/2 cups chopped yellow onion
1 cup roughly chopped carrots
1 tbsp chopped garlic
3 lb sweet potatoes, peeled and cut into 1/2-inch cubes
2 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
1 1/2 tsp kosher salt
1 tsp black pepper
1 tsp ground cumin
1/4 tsp ground cinnamon
1/8 tsp cayenne pepper
7 cups chicken stock
2 tbsp salted butter
1 cup finely chopped pecans
1/2 cup plain yogurt
1/4 cup torn fresh flat-leaf parsley leaves


Heat oil in a large Dutch oven over medium-high heat. Add onion and carrots; cook, stirring, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add all potatoes, salt, pepper, cumin, cinnamon and cayenne pepper; cook, stirring, 1 minute.

Add the chicken stock to the Dutch oven and bring to a boil. Reduce heat to medium-low and simmer until potatoes are very tender, about half an hour.

Melt butter in a skillet over medium-high heat. Add the pecans and cook, stirring often, until toasted, about 8 minutes. Transfer to a bowl.

Transfer the potato mixture, in batches, to a blender. Remove center of lid to allow steam to escape; secure lid on blender and place a clean towel over the opening. Process until mixture is smooth. If you have one, you can replace the blender step by using an immersion blender in the Dutch oven.

Top each serving with 2 tablespoons pecans, 1 tablespoon yogurt, and 1/2 tablespoon parsley.

Yield: 8 servings.

QUICK AND EASY SPANISH RICE

2 tbsp olive or canola oil
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
1 can (4-oz) chopped mild green chilies, drained
1 cup minute rice
2 cups canned tomatoes
2 tbsp white vinegar
1/2 tsp salt
1/4 tsp pepper
dash of chili powder

Heat oil in a large skillet, over medium-high heat. Add the onion, bell pepper, green chiles, and rice. Saute until rice is browned and vegetables are tender; about 5 minutes. Add the undrained tomatoes and the vinegar to the skillet; stir to mix well. Cook, stirring frequently, until liquid is absorbed and the rice is tender, about 5 minutes. Add salt and pepper; mix well.

 Note: File Photo

APPLE & TURKEY POTPIE

1/4 cup chopped yellow onion
1 tbsp butter
1 can (10 3/4-oz) condensed cream of chicken soup
1 can (10 3/4-oz) condensed cream of celery soup
3 cups cubed cooked turkey*
1 large Granny Smith apple, peeled & cubed
1/3 cup raisins, optional
1 tsp lemon juice
1/4 tsp ground nutmeg
Pastry for a single-crust pie

Preheat oven to 425 degrees.

In a large saucepan, melt butter over medium heat; add the onion and saute until tender. Add the soups, turkey, apple, raisins - if using, lemon juice, and nutmeg; mix together well. Spoon the mixture into an 11 x 7 x 2-inch baking dish.

On a floured surface, roll out the pastry dough to fit the baking dish. Cut slits or a design in the pastry. Place the pastry over the turkey mixture and flute the edges using the tines of a fork.

Bake the potpie at 425 degrees for about half an hour or until the crust is a golden brown and the filling is bubbly.

Yield: 6 servings

*May substitute chicken.

 

Note: File Photo