EASY TRI-BEAN SALAD

1 can cut green beans, drained

1 can wax beans, drained

1 can kidney beans, drained and rinsed

1 stalk celery, coarsely chopped

1 green bell pepper, coarsely chopped

1 small white onion, sliced and separated into rings

1/2 cup vinegar

3 tbsp water

1/2 cup sugar*

1 tsp salt

1/2 tsp freshly ground black pepper

3 1/2 tbsp canola or extra-virgin olive oil

In a large bowl, combine the wax, kidney, and green beans; toss gently to combine well. Gently stir in the bell pepper, onion, and celery.

In a small bowl combine the vinegar, water, sugar, salt, and pepper; stir briskly with a fork until the sugar is dissolved. Add the oil to the vinegar mixture. Stir briskly with fork to combine well (or use a small wire whisk).

Pour the dressing mix over the bean mixture, tossing with a large spoon to coat beans well. Cover and place in the refrigerator to chill until serving time. Before serving, give beans a good stir to combine any dressing that has settled to the bottom.

*You can make this a DIABETIC friendly dish by substituting an equal amount of Splenda granulated for the sugar.

  Allrecipes photo for reference only.

NON-ALCOHOLIC CHRISTMAS SANGRIA

 Sharing this recipe that I saw facebook.

4 cups pomegranate juice

2 cups cranberry juice

2 cups sparkling water or club soda (add just before serving)

1 orange, thinly sliced

1 lemon, thinly sliced

1 apple, cored and diced

1/2 cup fresh cranberries

1/2 cup pomegranate seeds

2-3 cinnamon sticks

4-5 star anise (optional, for extra spice)

Fresh rosemary sprigs (for garnish)

Instructions

Combine the Ingredients:

In a large pitcher, combine the pomegranate juice, cranberry juice, orange slices, lemon slices, diced apple, fresh cranberries, pomegranate seeds, cinnamon sticks, and star anise if using.

Chill the Sangria:

Stir well, cover, and refrigerate for at least 2 hours (or overnight) to let the flavors meld.

Add Sparkling Water:

Just before serving, add the sparkling water or club soda to the pitcher and give it a gentle stir.

Serve and Garnish:

Pour the sangria into glasses and garnish with rosemary sprigs for a festive look.

Enjoy:

Serve chilled and enjoy this refreshing, festive drink perfect for holiday gatherings!

Recipe and photo from Yummy Stuff.

DRESSED UP POTATO CHIPS

1 bag (13-oz) thick wavy potato chips

1 bag (14-oz) caramels, unwrapped
1/3 cup heavy cream
1 bag (12-oz) chocolate chips
2 tbsp butter-flavored shortening
1 cup finely chopped pecans, toasted

Line wire racks with parchment paper. Spread the whole chips in a single layer on the prepared wire racks.

In a heavy saucepan over low heat, combine the caramels and cream, stirring constantly until smooth; remove from the heat. Drizzle caramel mixture over the chips.

In a small microwave-safe bowl, melt the chocolate chips with the shortening and microwave on high setting for 1 1/2-2 minutes, stirring after 1 minute. Allow mixture to cool slightly; drizzle the chocolate mixture over the caramel drizzled chips; sprinkle with the pecans.

Allow to cool until the chocolate and caramel are set before serving.

Yield: Approximately 9 dozen dressy chips.

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ZUCCHINI-PINEAPPLE MUFFINS

3 cups all-purpose flour

1 tbsp baking powder

1 tbsp baking soda

1 tsp salt

1 tbsp ground cinnamon

3 large eggs

1 1/2 cups sugar

2 tsp vanilla extract

1 cup canola oil

3 cups grated zucchini

1 cup crushed pineapple that's been drained

1 cup chopped walnuts, optional

Preheat oven to 350 degrees.

Line muffin cups with paper liners or spray cups with nonstick cooking spray; set aside.

In a bowl mix the flour, baking powder, baking soda, salt, and cinnamon together; set aside.

In a mixing bowl, beat the eggs, sugar, vanilla, and oil together well. Add the zucchini and mix well. Add the flour mixture to the zucchini mixture and stir until smooth. Stir in the pineapple and the walnuts, if using. Pour batter evenly into the prepared muffin cups. Bake at 350 degrees for about 20 minutes until a wooden toothpick inserted in the center comes out clean.

 

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RICE AND CRANBERRY PILAF

1 cup low-sodium chicken broth
1/2 cup orange juice
2 tbsp sugar, optional
1 1/2 cups instant brown rice
1/2 cup fresh cranberries
2 tbsp toasted sliced almonds

In a saucepan bring the broth, orange juice, and sugar, if using, to a boil.  Add the brown rice and cranberries; stir to blend.  Reduce the heat to simmer and simmer, covered, for 5 minutes; remove from heat.  Allow to stand for 5 minutes.  Remove lid and stir in almonds before serving.

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Yield: 4 servings
Per serving: 144 calories, 5 grams protein, 26 grams carbohydrates, 3 g fat, 199 mg sodium.

FRESH TOMATO AND BASIL LINGUINE

8-oz uncooked linguine
3 medium tomatoes, chopped
1/3 cup fresh basil that's chopped fine
1 tbsp extra-virgin olive oil
1 garlic clove, minced
1/2 tsp salt
1/4 tsp black pepper
3/4 cup shredded Parmesan cheese

Cook the linguine according to the package directions.

While linguine cooks, mix the tomatoes, olive oil, basil, garlic, salt and pepper together in a large bowl.  Add the cooked and drained linguine and the Parmesan cheeses to the tomato mixture and toss to coat.
Serve immediately while linguine is hot.

Garnish with fresh basil leaves.

Yield: 4 1-cup servings.

 

File Photo

BUFFALO SHRIMP NIBBLES

2 1/2 tbsp butter

3 1/2 tbsp hot sauce
1 tsp minced garlic
2 dozen deveined extra-large shrimp with tails on
4 ribs celery, cut into sticks
lime wedges for garnish

Preheat broiler.
Line a baking sheet with rim with aluminum foil; spray with nonstick cooking spray.

Melt the butter in a small bowl in the microwave or on stove top in a small saucepan.  Remove from heat; stir in the pepper sauce and garlic. 

Place the shrimp on the prepared baking sheet.  Drizzle shrimp with 3 tablespoons of the butter mixture.  Broil, turning once, 2 1/2 to 3 minutes until the shrimp are cooked through.  Toss in the remaining sauce. 

To serve, arrange the shrimp on a serving platter and serve with the celery sticks and remaining butter sauce.  Garnish with the lime wedges, if desired.

 

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STUFFED ZUCCHINI SQUASH

1/4 tsp salt
4 medium zucchini, cut in half lengthwise
2 cups prepared cornbread stuffing from your favorite mix
1 can (7-oz) corn
1 cup shredded mozzarella cheese

Preheat oven to 400 degrees.
Lightly grease a cookie sheet with sides; set aside.

Fill a large saucepan or Dutch oven about halfway full of water; add salt and bring to a boil. Drop the 8 zucchini halves into the boiling water and boil 6 to 8 minutes until tender. Drain water from zucchini. Using a spoon, scrape the seeds out of the zucchini and invert on paper toweling to drain.

In a medium mixing bowl, mix the 2 cups of prepared stuffing, the corn, and mozzarella cheese together. Lay the zucchini halves out on the prepared cookie sheet; mound the stuffing onto the hollowed zucchini halves and bake at 400 degrees 10 minutes or until hot and the cheese melts.

file photo for reference. This picture shows bacon, but this recipe doesn't use bacon. Bacon sounds good and would be easy to add.

CHEESY MACARONI

1 pkg (8-oz) elbow macaroni

1 1/2 cup low-fat calcium-fortified cottage cheese

1 cup shredded part-skim mozzarella cheese

1 1/2 shredded low-fat cheddar cheese

2 egg whites

3/4 cup evaporated skim milk

2 Tbsp finely chopped onion

1 tsp Worcestershire sauce

1/2 tsp dry mustard

1/8 tsp white pepper (optional)

Paprika

1 tsp Parmesan cheese

1/2 cup toasted croutons

Preheat oven to 350-degrees.

Cook macaroni according to the package directions.

In a large bowl, combine cottage, mozzarella and cheddar cheese with the egg whites, milk, onion, Worcestershire sauce, mustard and pepper. Mix until blended. Fold in the cooked macaroni. Spoon the mixture into a lightly sprayed 2 1/2-quart casserole dish. Sprinkle the paprika and Parmesan cheese over the macaroni mixture. Top with the croutons and bake for 20 to 30 minutes, until bubbly.

Yield: 8 servings

file photo for reference

LEMON-BUTTERED SPINACH

1 pkg (10-oz) frozen chopped or whole-leaf spinach

1 1/2 tbsp butter
1 tbsp lemon juice

Cook spinach as directed on package. Drain; stir in the butter and lemon juice.

Yield: 4 servings (skimpy servings--I recommend doubling the recipe)

 Photo from allrecipes.