BEAN AND BACON FIESTA DIP

This recipe was a prize-winner in the Pillsbury Bake-Off Contest in 2004.

8 slices bacon

1 can (16-oz) refried beans

1 can (4.5-oz) chopped green chiles, drained

1 cup frozen corn kernels

1 can black beans, drained, rinsed

1 jar Thick 'n' Chunky salsa

1 1/2 (6-oz) cups shredded Mexican cheese blend

Sour cream for garnish, if desired

Tortilla chips

Cook bacon until crisp, drain on a paper towel. Set 2 slices aside and crumble the remaining 6 slices.

Spray an 8-inch square microwaveable dish with cooking spray. In a medium bowl, mix refried beans, chiles, and bacon together. Spread evenly in the dish. Sprinkle the corn and black beans over the refried bean mixture. Pour the salsa over the top. Sprinkle the cheese over the salsa. Crumble the remaining 2 slices of bacon over the cheese.

Microwave, uncovered, on High 10 to 15 minutes or until cheese is bubbly and mixture is thoroughly heated. Garnish with spoonfuls of sour cream, if desired.  Serve dip warm with the tortilla chips. 

Yield: approximately 20 servings

Betty Crocker photo of this recipe

KALE AND PINEAPPLE SMOOTHIE

1 cup baby kale

1/4 cup plain or coconut fat-free Greek-style yogurt

1 cup frozen pineapple chunks

1/2 cup unsweetened vanilla coconut milk

1/2 cup fresh orange juice

Place all ingredients in a blender. Process on medium-low, using the tamper as necessary, until well combined. Increase speed to medium-high and blend until very smooth.

Yield: 1 serving

file photo for reference

 

ROASTED BUTTERNUT SQUASH WITH PECAN GINGER GLAZE

1 cup pecan halves, divided

1/4 cup granulated sugar
3 tbsp kosher salt, divided
2 tbsp ginger
6 lbs* butternut squash, peeled, seeded and cut into 1" cubes
2 tbsp extra virgin olive oil
1/3 cup honey
1/3 cup maple syrup
1 cinnamon stick
1/2 tsp orange zest
1/4 cup orange juice
1 tbsp red wine vinegar
2 tbsp grated fresh ginger

Preheat oven to 400 degrees.
Line 2 rimmed cookie sheets with aluminum foil

Spread the pecans onto one of the baking sheets and bake at 400 degrees for 5 minutes until lightly aromatic. Remove from baking sheet and set aside.

In a large bowl, combine sugar, 2 teaspoons of the salt, and the 2 tablespoons of ginger. Add the squash pieces and toss to coat evenly. Drizzle with the olive oil; stir to combine. Transfer half of the squash to each of the baking sheets, spreading out so pieces aren't touching. Bake 30 minutes at 400 degrees. Rotate pans after 15 minutes. When squash is tender it should pierce with the tip of a knife.

Meanwhile, combine the honey, maple syrup, cinnamon stick, orange zest and juice, 1 teaspoon of the salt, vinegar and fresh ginger in a small saucepan. Bring mixture to a boil over medium-high heat. Reduce heat to medium and do a low boil until the mixture is syrupy.

Coarsely chop 1/2 cup of the pecans; add all pecans to the syrupy mixture.

To serve, place squash in a large bowl and toss with the syrupy pecan mixture. Serve immediately.

Yield: 8 servings
* 6 lbs will be approximately 3 medium sized squash

This is a Fisher Nut recipe with a file photo.

 

ZESTY PUMPKIN SOUP

1/4 cup butter

1 cup chopped onion

1 garlic clove, crushed

1 tsp curry powder

1/2 tsp salt

1/8-1/4 tsp ground coriander

1/4 tsp crushed red pepper

3 cups chicken broth

1 can (16-oz) Solid Pack Pumpkin

1 cup half-and-half cream

Sour cream and chives for garnish, optional

In a large saucepan, melt butter; sauté onion and garlic until soft. Add curry powder, salt, coriander and red pepper; cook 1 minute. Add broth; boil gently, uncovered, for 15-20 minutes. Stir in pumpkin and half-and-half; cook 5 minutes. Pour into blender container. Cover, blend until creamy. Serve warm or reheat to desired temperature. Garnish with a dollop of sour cream and chopped chives, if desired.

file photo for reference

CHICKEN BOWTIE PASTA

1 lb boneless skinless chicken breasts, cut into strips

1/3 cup chicken broth
1/4 tsp garlic powder
1 carton (10-oz) Philadelphia cooking creme
2 cups grape tomatoes
2 cups hot cooked bowtie pasta
12 fresh basil leaves, torn

In a large nonstick skillet that has been sprayed with nonstick cooking spray, cook the chicken over medium heat approximately 6 minutes until cooked through.  Stir in the broth and garlic powder; cook another 3 minutes.

Add the cooking creme and tomatoes to the skillet mixture and cook, stirring, another 3 minutes.  Stir in the hot, drained pasta and toss to coat.

Sprinkle the basil leaves over all before serving.
Yield: 4 servings.

file photo for reference

PEPPED-UP PARSLEY-PEPPER

 2 tbsp lemon-pepper seasoning 

1 tbsp onion powder

1 tbsp dried parsley flakes

1 to 2 tsp garlic powder

Combine all ingredients in a small bowl. Spoon into a shaker with a lid. Cover, store in a cool dark place. Makes 1/4 cup.

This makes a nice gift when put in a pretty shaker and tied with a pretty bow suitable to the occasion.

Recipe and photo old BH&G

GARDEN PARTY DIP

1 carton (16-oz) small curd cottage cheese

1 pkg (3-oz) cream cheese, softened
1/4 cup finely chopped radishes
1/4 cup finely chopped green onion
2 tbsp chopped fresh parsley
1 garlic clove, crushed
1/4 tsp salt
dash of freshly ground black pepper

Combine all ingredients together until well blended.  Chill until serving time.  Serve with fresh vegetables or an assortment of whole-grain crackers.

Yield: 2 1/2 cups

photo from peasandcrayons

BROWN SUGAR-CINNAMON MONKEY BREAD

4 tubes refrigerated biscuits (regular, not jumbo size)

1 cup granulated sugar
1 tbsp ground cinnamon
1/2 cup pecan pieces
1 1/2 stick butter
1 cup brown sugar
1 tsp ground cinnamon

Preheat oven to 350 degrees.
Grease a tube or bundt pan; set aside.

Quarter each of the biscuits.

Combine the granulated sugar and 1 tablespoon of the cinnamon in a small bowl.  Dip biscuit pieces in the sugar/cinnamon mixture.  Place biscuits into the prepared pan in layers with nuts between layers.

Combine the brown sugar with the teaspoon of cinnamon and sprinkle overall.

Melt the butter and pour over the biscuits, cinnamon and sugar.

Bake at 350 degrees for 30 to 35 minutes until browned.

Pull apart for serving.

file photo

BAKED CRANBERRY SAUCE

1 lb (5 cups) cranberries

1 jar (12-oz) orange marmalade

1 cup chopped pecans

1 cup coconut

3/4 cup sugar

1/2 cup water

Combine all ingredients. Spread in a 13x9x2-inch baking dish. Bake, uncovered, in 350-degree oven about 30 minutes. Transfer to jars. Cover, refrigerate. 

Yield: About 4 cups

If used as gifts, include the following note: Store in refrigerator. Serve warm or chilled as meat accompaniment or over desserts. 

Mr. Food photo for reference

CHICKEN SALAD WITH RED GRAPES

This recipe is from my sister-in-law.

Chicken Salad:

2 cups cubed cooked chicken

1 cup red grapes, halved

1/2 cup chopped celery

1 red apple, unpeeled, finely diced

Combine all ingredients in a medium bowl.

Dressing:

1/2 cup mayonnaise

1 tbsp honey

1 tbsp lemon juice

1/2 tsp celery salt

Mix dressing ingredients together in a small bowl.  Whisk to combine; toss the dressing with the salad ingredients.  Chill until serving time.

file photo for reference

YOGURT-BASIL SALAD DRESSING

1/2 cup plain yogurt

1/4 cup olive oil
2 tbsp fresh chopped basil
2 tbsp red wine vinegar
1 tbsp honey
1/2 tsp salt
dash of freshly ground black pepper

Use a wire whisk to combine all ingredients well.  May be used immediately or cover and chill up to 8 hours.  Allow chilled dressing to stand for a half hour before serving.

Yield: 1 cup

file photo for reference only

CRAB FRITTERS

2 cups canola oil

6 corn taco shells
1 cup flour
1 cup milk
2 large eggs
1 lb cooked crabmeat
1 can (4-oz) diced green chilies, drained
fresh chopped cilantro for garnish, if desired

Place the taco shells in a food processor and pulse evenly until ground or place shells in a large ziptop plastic food bag and crush by rolling a rolling pin over the bag.

In a medium bowl combine the crushed taco shells and flour.  Add milk and eggs to the shells and mix well.  Fold in the crab and chilies; let stand 10 minutes.

Place the oil in a large skillet and heat to 375 degrees over medium-high heat. 

Line a platter with a double layer of paper towels to hold fritters after they are removed from the oil.

When the oil reaches 375 degrees, place heaping tablespoonfuls of the mixture into the hot oil.  Do this carefully so you don't get burned!  Cook, turning once, for 4 to 5 minutes until golden brown.  Using a slotted spoon, removed to the prepared platter.

Sprinkle with the chopped cilantro when serving, if desired

file photo

GRANNY'S ITALIAN ZUCCHINI PIE

 Note: This was not my granny's recipe. That just happens to be the name of this recipe from AllRecipes.

1/4 cup butter

4 cups thinly sliced zucchini

1 cup coarsely chopped onion

1/2 tsp salt

1/2 tsp ground black pepper

1/2 tsp garlic powder

1/2 tsp dried basil

1/2 tsp dried oregano

2 eggs, well beaten

1 pkg (8-oz) shredded mozzarella cheese

1 tube (8-oz) refrigerated crescent rolls

2 tbsp yellow mustard

Preheat oven to 375-degrees.

Heat butter in a skillet over medium heat. Add the zucchini and onion. Cook, stirring, until tender, about 10 minutes. Add salt, pepper, garlic powder, basil and oregano, stir to coat.

Whisk eggs and mozzarella together in a bowl. Stir zucchini and onion into the egg mixture.

fil

Separate crescent dough into 2 rectangles, place into a 9X13-inch baking dish and press onto bottom and slightly up sides of the dish to form a crust. Spread must onto the crust. Pour the zucchini-egg mixture into the crust.

Bake in the preheated oven until the middle is set and dish is lightly browned, 18-20 minutes. Cool slightly before cutting into squares or wedges for serving.

file photo for reference

CHOCOLATE CHIP MUFFINS

1 1/2 cups flour
1/2 cup sugar
3 tsp baking powder
1/4 tsp salt
1 cup chocolate chips
1 egg
1 cup milk
1/3 cup butter

Preheat oven to 375 degrees.
Grease 12 muffin cups or line with paper liners; set aside.

In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add the chocolate chips and stir in.

In a 2 cup glass measuring cup, melt the butter in the microwave. Allow to cool and add the egg and milk; mix but do not beat. Stir mixture into the flour mixture.

Pour batter into the prepared muffin cups and bake at 375 degrees 20-25 minutes until a wooden toothpick inserted in center comes out clean.

file photo

 

MEXICAN HASH

1 tbsp canola oil

1 medium onion, chopped
1 can (4-oz) diced green chilies, drained
1 pkg (1lb) frozen hash browns
1/2 lb deli corned beef, diced
3 tbsp taco seasoning
1/2 cup water
1 jar (16-oz) salsa of your choice

In a medium skillet, heat the oil over medium-high heat until hot.  Add the onion and drained chilies; cook, stirring, until the onion is browned and chilies liquid is evaporated.  This should take less than 5 minutes.

In a large skillet, prepare the hash browns according to the package directions.  Once potatoes are cooked through and beginning to brown, add the corned beef and the taco seasoning; toss to coat well.  Stir in the water and add the onion/chilies mixture; stir well.

Serve with salsa.

For breakfast top each serving with a fried egg, if desired.

file photo

QUICK AND EASY CHOCOLATE-PECAN FUDGE

2 cups granulated sugar

2/3 cup evaporated skim milk
12 large marshmallows
1/2 cup butter
dash of salt
1 cup chopped pecans
1 tsp vanilla extract
1 cup chocolate chips

In a heavy saucepan, over medium heat, cook the milk, sugar, marshmallows, butter, and salt while stirring constantly.  Bring mixture to a boil and boil for 5 minutes, continuing to stir constantly; remove from the heat.

Stir the pecans, nuts, and chocolate chips into the hot mixture, stirring until the chips are completely melted.  Spread the fudge into an 8-inch square pan or dish that has been lightly buttered.  Allow to cool completely before cutting to serve.

file photo for reference

CRACKER COATED FRIED CHICKEN STRIPS

2 2/3 cups crushed saltine crackers

1 tsp garlic salt
1/2 tsp dried basil
1/2 tsp paprika
dash of freshly ground black pepper
1 large egg
1 cup low-fat milk
1 1/2 lbs boneless skinless chicken breast strips
Canola oil for deep frying

Combine the crackers, salt, basil, paprika, and pepper in a shallow bowl.

In a second shallow bowl, beat the egg and milk together.

Dip the chicken pieces into the egg mixture then into the cracker mixture.  Heat oil to 375 degrees and add a few pieces of chicken at a time.  Fry two to three minutes per side until golden brown.  Drain on paper towels before serving.

Yield: 4 to 6 servings

Recipe and photo from an old TOH.

MACARONI GARDEN SALAD

2 cups uncooked macaroni

juice of 1/2 lemon
grated peel of half a lemon
1/2 cup Italian salad dressing
2 cups fresh baby spinach, torn into bite-sized pieces
1 medium cucumber, sliced
approximately a dozen cherry tomatoes, halved
4-6 radishes, sliced
2-3 green onions sliced

Cook the macaroni according to package directions; drain.

Blend the Italian dressing with the lemon peel and the juice of 1/2 lemon.

Combine the spinach, cucumber, tomatoes, radishes, and green onions; toss with the macaroni.  Add the dressing and toss to mix well.  Cover and chill until serving time.

file photo for reference only - not this exact recipe

RANCH TACO CHICKEN SALAD

1 lb boneless skinless chicken breasts, cut into strips

1 tbsp chili powder
1 tbsp canola or olive oil
1 pkg (16-oz) salad greens
1/2 cup salsa
1/2 cup Ranch dressing
1 cup shredded cheddar cheese
1/2 cup crushed tortilla chips

Heat oil in a nonstick skillet. Sprinkle the chicken with the chili powder, add to the skillet and cook approximately 8 minutes or until chicken is cooked through.

In a large bowl, toss the chicken, greens, salsa, Ranch dressing and cheese together. Top with the crushed tortilla chips before serving.

Yield: 6 servings

file photo for reference only - not this exact recipe

BARBECUE BEEF PIZZA

1 (12-inch) pizza crust

1 pkg (12-oz) shredded Cheddar cheese
1 lb cooked shredded barbecued beef
4 slices red onion, separated into rings

Preheat oven to 400 degrees.

Place the crust on an ungreased pizza pan; sprinkle 1 cup of the cheese over crust.

Evenly spread beef over the cheese; lay the onion rings over the beef.

Sprinkle the 2 remaining cups of cheese over the beef and onion. 

Bake pizza at 400 degrees for 15 to 20 minutes or until lightly browned and heated through.

file photo

SOY-LIME CHICKEN

I am including this recipe on the Quick Fix blog even though the chicken needs to marinate at least a half hour.  Even so, the chicken takes less than an hour.  Or better still, make the marinade and refrigerate the chicken in the marinade while you are at work or out running errands, etc.  You can come home and have healthy chicken grilled in minutes.

4 boneless skinless chicken breasts
1/4 cup lime juice
1/4 cup lower-sodium soy sauce
1/4 cup extra virgin olive oil
1/2 tsp ground cumin
1 tsp crushed red pepper flakes

Mix the lime juice, soy sauce, olive oil, cumin, and pepper flakes together with a fork or a whisk.  Place the mixture in a large zip-top food bag, turning over a couple of times to coat the chicken well.  Refrigerate at least 30 minutes up to 8 to 10 hours.

Drain the marinade from the chicken; grill (or broil) chicken 10 to 15 minutes until cooked thoroughly.

To serve: Steam a vegetable, serve with pasta or rice, or slice atop a green salad to make an entree salad.

Note: The basic idea for this recipe and the photo is from an old Woman's Day magazine.

GREEN SPAGHETTI

1 pkg (12-oz) whole-wheat spaghetti

8-oz fresh asparagus, trimmed, cut bite-size
4-oz fresh sugar snap peas, trimmed, cut in half
1 cup frozen peas
1 tbsp olive or canola oil
1/2 cup minced shallots or green onion 
1 medium zucchini, halved lengthwise and cut into half moons
1/4 tsp salt
freshly ground black pepper to taste
1 cup chicken or vegetable broth
Grated Parmesan cheese for garnish, if desired

Cook the spaghetti according to package directions but add the asparagus and sugar snap peas 3 minutes before the end of cooking time.  Add the frozen peas; drain.

Heat oil over medium heat in a large skillet.  Add shallots or green onions and saute a couple of minutes.  Add the zucchini, salt, and black pepper; cook until zucchini is just tender, approximately 5 minutes.  Add the broth and heat through.

Return the drained pasta/veggie mixture to the pot.  Add the zucchini mixture and toss to coat all the spaghetti.  

To serve, place spaghetti on individual serving plates and sprinkle with the Parmesan cheese.

file photo

MUSHROOM PORK MEDALLIONS

2/3 cup chicken broth
1 tbsp tomato paste
1/4 tsp rosemary
1/4 tsp salt
dash of freshly ground black pepper
1/2 lb pork tenderloin, cut into 4 medallions
1 tbsp seasoned bread crumbs
1 tbsp olive or canola oil
1 1/2 cups sliced fresh mushrooms

In a medium bowl, slowly whisk the chicken broth and tomato paste together.  Stir in the seasonings.

Using a saucer or meat mallet, flatten the pork into 1-inch thickness.  Lightly coat the pork with the bread crumbs.

Heat the oil in a large nonstick skillet over medium-high heat.  When the oil is hot, cook the pork for 6 to 8 minutes or until golden brown.  Turn once during cooking to brown both sides.  Remove from the skillet and place on plate.

Reduce the heat under the skillet to medium and add the mushrooms; cook about 3 minutes or until lightly browned, stirring often.  Return the pork medallions to the skillet with the mushrooms and add the broth/tomato paste mixture.  Reduce the heat to low and cover.  Simmer 3 or 4 minutes until the pork is cooked through.  Remove the pork to a plate.

Increase the heat under the skillet to high and boil the sauce 2 or 3 minutes until reduced and slightly thickened.  Serve the sauce over the pork.

Yield: 2 servings

file photo

GAZPACHO

What a great recipe for hot summer days!  (Or anytime for that matter!!)

1 1/2 cup toasted bread cubes (can use salad croutons)
4 cups vegetable juice, mix hot and regular for a little zip (ie: V8 juice)
1 green bell pepper seeded, diced
1 cucumber, diced
1 small onion, minced
1 garlic clove, minced
1 tbsp olive or canola oil
2 tbsp vinegar
2 tomatoes, diced
1 to 3 drops hot pepper sauce (depending on taste)
1/4 tsp granulated sugar or Splenda Granulated
salt to taste
1/4 tsp freshly ground black pepper

Combine 1 cup of the bread cubes with 2 cups of the juice; set aside.

In blender container combine half the bell pepper, cucumber, onion, garlic, oil, and vinegar; blend until smooth.  Pour into a 2-quart container.

Place the bread cube/juice combo into the blender along with the remaining 2 cups of juice, 1 tomato, hot pepper sauce, sugar, salt, and pepper; blend only until smooth - just a few seconds.  Add this to the other mixture in the 2-quart container.  Chill.

To serve, pour into bowls and pass the remaining ingredients as garnishes with the soup.

File photo for reference only. Not this exact recipe.

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.

allrecipes photo

BLUEBERRY COBBLER SMOOTHIE

• 1/4 cup rolled oats
• 2 tsp ground flax seed
• 1 frozen ripe banana, sliced
• 2 cups blueberries, fresh or frozen
• 3/4 cup unsweetened vanilla almond milk
• 1/2 cup fat free plain Greek yogurt
• 2 tsp maple syrup
• 1/4 tsp nutmeg
• 1/2 tsp cinnamon
• 1/2 tsp pure vanilla extract

Process all ingredients in a blender until smooth. Divide evenly between two tall glasses.

Two servings, 280 calories each

Basic recipe and photo from Everyday Health a few years ago.