RICE SALAD WITH HAM

2/3 cup brown rice

1 1/2 tbsp vinegar
1/2 tsp salt
1/4 tsp black pepper
1 garlic clove, crushed
1 tsp tarragon, optional
3 tbsp canola or olive oil
2 tbsp water
1 lb fully cooked ham, cut into bite-size cubes
1/4 cup fresh parsley, chopped fine
tomato slices to garnish dish

Cook the rice according to the package directions.

Combine the vinegar, salt, pepper, garlic, tarragon, oil and water, using a whisk.

Pour the dressing over the hot rice. Let stand until rice is completely cooled.

Mix the rice with the ham and parsley.

Line a pretty bowl with the tomato slices and place the salad in the center.

Yield: 4 servings.

BROCCOLI AND CARROTS IN LEMON BUTTER

1 lb peeled baby carrots

2 lb broccoli florets
4 tbsp butter
1 bunch scallions, white & green separated
1/2 cup chicken stock
1 tbsp grated lemon zest
1/2 tsp salt
1/2 tsp pepper
3 tbsp lemon juice

Bring a large pot of lightly salted water to a boil; add the carrots and cook 5 to 7 minutes or until crisp tender. Using a large slotted spoon, remove the carrots.  Place carrots in a large colander in the sink and run cold water over the carrots to stop the cooking.  Allow to sit and drain.

Return the carrot water to a boil; add the broccoli and cook about 5 minutes or until crisp tender.  Add to the colander with the carrots and run cold water overall.  Allow carrots/broccoli to drain well.

Melt the butter in a large saucepan or Dutch oven.  Add the white of the scallions and stir over medium heat for a couple of minutes until soft.  Add the broth, lemon zest, salt, and pepper.  Bring to a boil; add the carrots and broccoli along with the green of the scallions.  Toss and cook until heated through.  Drizzle with the lemon juice, tossing to coat.

Yield: 12 servings

file photo

ORANGE-FLAVORED BANANA BREAD

2 cups all-purpose flour

1 tsp baking powder
1 tsp baking soda
1 tsp pumpkin pie spice
1 can (6-oz) frozen orange juice cocentrate
2 ripe bananas
2 eggs
1 cup raisins
1 cup walnuts

Preheat oven to 350 degrees.
Grease a 9-inch loaf pan and set aside.

Mix together the flour, baking powder, baking soda, and the pumpkin pie spice in a large mixing bowl.

In another bowl, blend together the orange juice, bananas, and eggs; add to the flour mixture.  Stir in the raisins and walnuts.  Pour the batter into the prepared pan.

Bake bread at 350 degrees for 35 minutes or until it tests done.

Remove bread from pan and cool on a wire rack.

Cut into slices and serve butter or cream cheese, if desired.

This is a file photo. I have not made this bread. The recipe was given to me to share.

QUICK AND EASY CHICKEN & SAUSAGE JAMBALAYA

1 lb skinless boneless chicken breasts cut into bite-size pieces

1/2 lb smoked sausage, cut into slices
1 pkg (6.8-oz) rice and vermicelli mix with Spanish seasoning
2 cups water
1 can (14-oz) seasoned chunky tomatoes with juice

Spray a large nonstick skillet (that has a lid) with nonstick cooking spray and heat over medium-high heat.  Add the chicken and cook about 5 minutes, stirring often, or until lightly browned.  Remove chicken from skillet and set aside.

Cook the rice and vermicelli in the skillet, stirring almost constantly, until golden brown.  Gradually stir in the seasoning from the mix, the water, and the tomatoes; bring to a boil.  Stir in the sausage and the browned chicken.  Place lid on skillet and cook on low approximately 20 minutes or until the liquid is absorbed and chicken is cooked through.  Stir occasionally during this time.

file photo

Yield: 6 servings

Note: This is also a recipe diabetics can enjoy as each serving has only 11 grams carbs and 24 grams protein.

CRANBERRY SALAD

This salad is quick to make but part of it has to refrigerate overnight.

2 cups ground frozen cranberries
3 cups miniature marshmallows
3/4 cup granulated sugar
2 cups chopped apple
1/2 cup chopped pecans
1 cup whipping cream, whipped

Mix the cranberries, marshmallows, and sugar.  Cover mixture and refrigerate overnight.

Mix the apples, nuts, and whipped cream into the cranberry mixture.  Chill before serving.

TOH photo for reference only

TACO-FLAVORED CHEESE TORTILLA ROLLS

1/4 cup soft cream cheese

1 tbsp chopped fresh cilantro
1/2 tsp taco seasoning mix
4 (6-inch size) flour tortillas
8 slices American processed cheese
Salsa for serving

In a small bowl combine the cream cheese, cilantro, and taco seasoning mix; blend together well.

Make the tortilla rolls by spreading one tablespoon of the cream cheese mixture over each of the tortillas.  Place two slices of the processed cheese atop each of the tortillas.  Roll each tortilla up tightly and wrap securely in plastic wrap; refrigerate.

Before serving, remove from refrigerator and slice each of the rolled tortillas into six pinwheels. 

file photo

Serve the pinwheels with your favorite salsa.

EASY CHOCOLATE TRUFFLE COOKIES

1 1/4 cups butter, softened

2 1/4 cups powdered sugar
1/3 cup unsweetened cocoa powder
1/4 cup sour cream
1 tbsp vanilla extract
2 1/4 cups all-purpose flour
1 pkg (12-oz) semisweet chocolate chips
1/4 cup chocolate candy sprinkles

In a large mixer bowl, cream the butter, powdered sugar, and cocoa powder until light and fluffy.  Beat in the sour cream and vanilla.

Add the flour to the creamed mixture and mix together well.  Stir in the chocolate chips.

Refrigerate cookie dough for an hour.

Preheat oven to 325 degrees.

Remove from the refrigerator and roll into 1-inch balls.  Pour the chocolate sprinkles into a cup or small bowl; dip cookie balls in the chocolate sprinkles.

Place cookies, chocolate coated side up, about 2-inches apart on ungreased baking sheets.  Bake at 325 degrees for 10 minutes or until set and lightly browned.  Cool on cookie sheets for 5 minutes then gently remove to wire racks to cool completely.

Makes 5 to 6 dozen cookies.

file photo of these cookies

COLORFUL BELL PEPPER-SHELL SALAD

2 to 2 1/2 cups cooked whole-wheat shell macaroni

1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 small red onion, diced
1/2 cup chopped fresh basil
1/2 cup shredded Parmesan cheese
1/3 cup mayonnaise
1/3 cup balsamic vinaigrette salad dressing

Whisk the balsamic vinaigrette with the mayonnaise until completely blended in a large bowl.

Add the macaroni, bell peppers, onion, basil, and Parmesan cheese; toss to coat completely with the mayonnaise/vinaigrette mixture.

Chill until serving time.

file photo

ROASTED RED PEPPER DIP

1 jar (5-oz) roasted red peppers

1 can (4-oz) chopped green chilies, drained
1 cup sour cream
1 cup mayo
1 tbsp lemon juice
1/2 tsp garlic powder
1/4 tsp onion powder

Min all ingredients together in a small mixing bowl until well blended.  Chill until serving time.

This dip is good served  with fresh veggies, chips, or whole-grain party crackers.

Yield: Approximately 3 cups

file photo for reference only

ZUCCHINI CHIVE DIP

1 8-oz container Soft Philadelphia brand cream cheese
3 tbsp milk
1 small zucchini, shredded
3 tbsp chopped chives
1/8 tsp salt

Combine the cream cheese and milk until well combined. Add the zucchini, chives, and salt, if using; mix well. Chill until serving time.

Serve with chips, party crackers or fresh vegetables.

Yield: Approximately 1 cup

This is a Philadelphia Brand recipe and photo.