QUICK AND EASY CHICKEN NOODLE CASSEROLE

 If you have leftover turkey after tomorrow, this recipe is a good one for you. Simply change the word turkey to chicken and make a tasty leftover meal.

QUICK AND EASY CHICKEN NOODLE CASSEROLE

1 can (10 3/4-oz) cream of mushroom soup
1/2 cup low-fat milk
1/4 tsp freshly ground black pepper
1/4 grated Parmesan cheese
1 cup frozen mixed vegetables or California blend
2 cups cubed or shredded cooked chicken
2 cups curly egg noodles, cooked and drained
1/2 cup shredded cheddar cheese

Preheat oven to 400 degrees.

In a 1 1/2-quart casserole dish, stir together the mushroom soup, milk, pepper, Parmesan cheese, mixed vegetables, chicken, and noodles. Bake at 400 degrees for about 25 minutes until hot and bubbly. Remove from oven and sprinkle the shredded cheddar cheese over the top.

This is an old America's Top 40 recipe.

SKINNY BROCCOLI SALAD

I got this recipe from a Pampered Chef lady several years ago.  It is really good.

2 heads fresh broccoli, chopped
1 head fresh cauliflower, chopped
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1/2 red onion, chopped
1/2 cup green olives
1 cup tomatoes, chopped
1 cup reduced fat sharp cheddar cheese, shredded
1 cup reduced-fat ranch dressing

Mix all ingredients, except dressing, together in a large bowl and toss with reduced fat ranch dressing.

Refrigerate until serving.

 

EASY CORN CHOWDER

6 slices bacon, fried crisp and crumbled

1 cup chopped onion
1 green bell pepper, chopped
2 1/2 cups milk
2 cans (approx. 15 oz. ea) diced potatoes, drained
1 can (15 oz) creamed corn
1 can (15 oz) whole-kernel corn
1/2 tsp fresh ground black pepper
1/8 tsp red pepper
1/4 tsp salt
2 cups chicken broth

Saute the onion and bell pepper in the bacon drippings cooking until tender. Remove to a large saucepan or small stockpot, scraping the skillet to get all the flavor. Add the diced potatoes, creamed corn, whole-kernel corn and seasonings. Slowly stir in the milk until well blended. Add the chicken broth. Heat over low heat until thoroughly heated through but do not boil. Sprinkle crumbled bacon over the top.

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HOMEMADE LOW-FAT CHOCOLATE SHAKE

2 cups low-fat chocolate ice cream

1 1/3 cups fat-free milk
1 container (3.75-oz) sugar-free refrigerated double chocolate pudding cup
2 tbsp sugar-free chocolate syrup

Combine all ingredients in blender and blend just until thick, smooth, and frothy.

Yummy!

Yield: 2 servings

Note: This shake tastes almost like famous restaurant shakes but has about half the calories of most

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ICE CREAM VANILLA BUNDT CAKE

1 box French vanilla cake mix

1 pint Butter-Pecan Ice Cream, melted

Lightly grease and flour a Bundt pan; set aside.

Prepare the cake mix according to the package directions but substituting the melted ice cream for the water called for.  Bake according to the package directions for Bundt cake.

Remove cake from pan and cool completely on a wire rack.

To serve, slice and serve with a dollop of whipped cream.

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KOSHER POTATO PANCAKES

2 large eggs

Kosher salt to taste
pepper to taste
1 lb medium-sized russet potatoes, peeled and cut in half lengthwise
2 medium yellow onions, quartered
1/2 cup matzo meal
4 tbsp olive oil

In a large bowl, using a wire whisk, whisk together the eggs, teaspoon salt, and 1/4 teaspoon pepper.

Using a large grating disk in food processor (the large size of a box grater) grate the potatoes and onion; add to the egg bowl; toss to combine.

Add the matzo meal to the mixture and mix to combine.

Heat half the oil in a large skillet over medium heat. Using 1/4 cup measure, drop mixture into the hot oil.  Mash gently with spatula to flatten into pancake shapes and cook until browned, about 4 to 6  minutes per side.  Transfer to plate and repeat with more mixture until all is used.  Add the additional oil as needed.

Serve pancakes with applesauce, if desired.

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OPEN-FACED GROUND BEEF PHILLIES

1 lb lean ground beef (no fatter than 80/20!)

1 med-size green bell pepper, cut into 1/2-inch strips
1 med-size red bell pepper, cut into 1/2-inch strips
1 small onion, cut into thin wedges
1/2 cup low-sugar creamy Italian salad dressing
1 loaf (12-inches long) whole-grain French or Italian bread, halved lengthwise
4 slices thinly sliced Provolone cheese, quartered

In a medium to large skillet, crumble and cook the ground beef with the bell peppers and onion. Cook until the beef is completely browned, stirring occasionally; drain well.

Stir half of the salad dressing into the beef mixture. Spread other half of dressing on the cut sides of the bread.

Place both halves of the bread, cut sides up, on an ungreased cookie sheet; broil 4 to 6-inches from the heat for 3 to 5 minutes until lightly toasted. Remove from broiler.

Evenly divide the beef/peppers mixture between the two halves of bread and spread to cover. Top with the cheese pieces and return to the broiler for 2 to 3 minutes until cheese is melted.

Cut each half of the bread into 2 pieces to serve 4.

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FRUITY SOY MILK SMOOTHIE

1 medium banana, cut into chunks

1/4 cup frozen unsweetened blueberries
1/4 cup frozen unsweetened strawberries
3/4 cup vanilla soy milk
1/2 cup pomegranate juice
1/2 cup vanilla frozen yogurt

Combine all the above ingredients in blender container and blend until smooth.

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LIME-CHILE CHICKEN BREASTS

4 boneless, skinless chicken breasts

1/4 cup lime juice
2 tbsp Thai red chili paste
1 tbsp olive oil
4 thin lime slices for garnish, optional

Combine the lime juice, chili paste, and olive oil; pour into a zip-top plastic bag.  Add chicken to bag and turn to coat the chicken; refrigerate to marinate for 30 minutes.

Remove chicken from the marinade and discard marinade.  Broil chicken for about 10 to 15 minutes until cooked through; turn once during cooking.

Garnish with thinly sliced lime wedges, if desired.

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BROWN RICE ALMONDINE WITH APPLE

Use this recipe as a side dish to a lean protein item or as stuffing for poultry.

1/3 cup slivered almonds
2 tsp butter
2 medium-size tart apples, cored and diced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 tsp poultry seasoning
1/4 tsp dried thyme
1/4 tsp freshly ground black pepper
3 cups cooked brown rice (cooked according to package directions using chicken broth)

Melt the butter in a large skillet over medium-high heat until lightly browned.  Add the apples, onion, celery, poultry seasoning, thyme, and pepper; cook until crisp tender.  Stir in the rice and cook until mixture is
heated through. 

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SPICY SALMON PATTIES

1 can (14 3/4-oz) flaked salmon

1 cup crushed Triscut Thin Crisps Chile Pepper Flavor
1 large egg
1 tsp dried onion flakes
1/2 tsp garlic powder
1 tbsp canola oil

Pour about a third of the juices from the salmon; pour remaining juices and salmon into a medium mixing bowl and flake with a fork.  Stir in the egg, mixing well.

Add the Triscut crumbs, onion flakes, and garlic powder to the salmon/egg mixture; mix together well.  Shape the mixture into 4 large or 6 small patties.

Heat the oil in a large nonstick skillet over medium heat.  Add the salmon patties to the hot skillet and cook 4 to 5 minutes per side until cooked through and browned.

Note: If you like more spice, add 1/4 teaspoon chili powder.

VEGETABLE SLAW

1/2 medium-size cabbage

1/4 medium-size cauliflower

1 medium zucchini

1 stalk celery

1 medium carrot

1/2 cup sour cream

1/3 cup bottled creamy cucumber salad dressing

1 tsp poppy seed

Dash of bottled hot pepper sauce

Reserve 4 nice cabbage leaves to line the bowl.

Cut the cabbage head into quarters and shred 2 of them. (Reserve remaining two for another use.)  Cut the cauliflower into small florets or slice if desired. Cut zucchini lengthwise in half then cut into slices, Thinly bias-slice the celery and shred the carrot.

In a bowl, combine the cabbage, cauliflower, zucchini, celery and carrot.  For dressing, in a small bowl stir together the sour cream, salad dressing, poppy seed and hot pepper sauce. Pour dressing over the vegetables and toss to coat. Cover and refrigerate for 2 to 6 hours. Serve in a acabbage leaf-lined bowl, if desired.

Yield: 8 servings.

file photo for reference - not this exact recipe

EASY APPLE TART

2 1/2 lbs Granny Smith apples, peeled & thinly sliced

2 tbsp lemon juice
1/4 cup granulated sugar
1/3 cup packed light brown sugar
1/2 cup all-purpose flour
1/2 tsp ground cinnamon
1/4 cup butter, softened
1 9-inch pie crust, unbaked
1 egg white
1 tbsp water

Preheat oven to 400 degrees.
In a large bowl combine the apples, lemon juice, and granulated sugar; set aside.

In mixer bowl, combine the brown sugar, flour, cinnamon, and butter; mix on low until crumbly; set aside.

Roll pie crust out to a 13-inch circle and transfer to a baking sheet - a solid pizza pan works great - okay for pastry to hang over the edge.

Mound the apples into the center of the pastry leaving a 2-inch border of dough all the way around.  Sprinkle the cinnamon mixture over the apples.  Fold the edges of the pastry up over apples, pleating as needed to snugly surround apples.  Pastry will not totally cover apples!  Gently press the pastry onto the apples to shape.  Combine the egg white and water; brush lightly over the crust.  Sprinkle very lightly with additional granulated sugar if desired.

Bake at 400 degrees about 30 minutes until the crust is lightly browned and the apples are tender to a fork.  Remove from oven and cool on baking sheet atop a wire rack.  Do not attempt to cut for 10 to 15 minutes.

Best served warm.

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ORANGE-CHICKEN QUINOA

2 tsp canola oil

1 lb thin-sliced boneless skinless chicken, cut into strips
1 cup water
1/2 cup uncooked quinoa
1 tbsp cornstarch
1 cup fresh orange juice
1 tbsp reduced-sodium soy sauce
1 tbsp grated fresh ginger
1/2 cup sliced green onion
1 cup sliced carrots
6-oz snow peas, ends cut off
1/4 tsp red pepper flakes

Heat the canola oil in a large skillet or wok over medium-high heat. 

Add the chicken to the hot oil and cook, stirring, about 6 minutes until no longer pink.  Remove from the skillet and keep warm.

Meanwhile, put the water and quinoa in a medium saucepan and bring to a boil.  Reduce to simmer, cover, and simmer until all water is absorbed.  This will take about 12 to 15 minutes.

Whisk the cornstarch, orange juice, and soy sauce together; add to the skillet.  Bring back to a simmer, stirring often.  Add the ginger and onion; cook a couple of minutes while stirring.  Add the carrots and snow peas; simmer 3 to 4 minutes just until crisp tender.  Add the chicken back to the skillet and heat through.  Turn off heat and let stand about 3 to 5 minutes before serving.

To serve, place the quinoa on serving plate and top with the chicken mixture.  Sprinkle with the red pepper flakes.

Yield: 4 servings.
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CHEESY BACON STUFFED MUSHROOMS

12 large (about 1 lb) fresh mushrooms, cleaned

1/2 pkg (8-oz size) cream cheese, softened
4 slices bacon, cooked, drained on paper towels & crumbled
1 garlic clove, minced
1/2 cup shredded sharp cheddar cheese
1 tbsp chopped parsley

Preheat oven to 350 degrees.
Set out a shallow baking dish large enough to hold mushrooms in a single layer.

Remove and discard mushroom stems (or save for another use if desired).

In a small bowl combine the cream cheese, bacon, garlic, cheese, and parsley; spoon into the mushroom caps.  Place mushrooms with the filled sides up into the shallow baking dish.

Bake at 350 degrees for 15-20 minutes until heated through and cheese is melting.

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BLACK BEAN & CHICKEN ENCHILADA LASAGNA

2 cans (10-oz each) enchilada sauce

12 (6-in) tortillas

2 cups coarsely shredded rotisserie chicken (leftover chicken or turkey works well, too)

1 small onion, chopped

1 can (15-oz) black beans, rinsed and drained

3 cans (4-oz each) whole green chilies, drained and coarsely chopped

3 cups crumbled queso fresco or shredded Mexican cheese blend

2 medium ripe avocados

2 tbsp sour cream

2 tbsp lime juice

1/2 tsp salt

Chopped fresh tomatoes for garnish

Chopped fresh cilantro for garnish

Preheat oven to 350-degrees. Spread 1/2 cup enchilada sauce over the bottom of a greased 13x9-inch baking dish. Top sauce with four tortillas, 1 cup chicken, 1/4 cup onion, 1/4 cup beans, 1/3 cup green chilies and 1 cup cheese. Repeat the layers. Drizzle with 1/2 cup enchilada sauce; top with the remaining tortillas, onion, beans, chilies, enchilada sauce and cheese.

Bake, uncovered, 25-30 minutes or until bubbly and cheese is melted. Let stand 10 minutes before cutting to serve.

Meanwhile, quarter, peel and pit one avocado, place in a food processor. Add sour cream, lime juice and salt; process until smooth.

Peel, pit and cut remaining avocado into small cubes. Top lasagna with tomatoes, cilantro and cubed avocado. Serve with the avocado sauce.

Yield: 8 servings

recipe and photo TOH 2015

NUTTY GREEN BEANS WITH LEMON

1/2 lb fresh green beans

salt to taste
boiling water
2 tsp olive or canola oil
1/4 cup chopped hazelnuts or almonds
1 1/4 tsp fresh lemon juice
1 1/4 tsp finely grated lemon zest

Place green beans in enough boiling salted water to cover; boil 5 to 10 minutes until tender.  Drain beans in a colander.

Place the oil in a skillet over medium heat.  Add the beans and nuts.  Cook a couple of minutes; stir in the lemon juice and zest.  Combine well.

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CHEESY MASHED YUKON GOLD POTATOES

2 lb Yukon gold potatoes, cubed

1 tbsp butter
1/4 cup evaporated milk
2 oz pasteurized prepared cheese product, cubed
1/4 tsp garlic powder
1 green onion, sliced thin

In a large saucepan with the potatoes cover in water, potatoes to a boil; boil until tender, approximately 15 minutes.  Drain well and return to saucepan or a large mixing bowl.

Mash the potatoes with the butter until light and fluffy, gradually adding the milk alternately with the cheese.  Stir in the garlic powder, transfer to serving bowl and top with the green onion.

Yield: 6 to 8 servings.

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FRIED CHICKEN COATING

1. This recipe is from a handwritten page I belong to. It is from a lady named Connie in Pennsylvania. She said this will make several batches and she sometimes adds garlic and/or onion powder. She also uses it on pork chops.

MOM'S CHICKEN TETRAZZINI

I got this recipe from Taste of Home, 2015. The lady who submitted it said it was her mom's way of using up leftover turkey (something many may want to do next month). She said her family enjoyed it year-round by using rotisserie chicken.

8-oz uncooked spaghetti

2 tsp + 3 tbsp butter, divided

8 strips bacon, chopped

2 cups sliced fresh mushrooms

1 small onion, chopped

1 small green pepper, chopped

1/3 cup all-purpose flour

1/4 tsp salt

1/4 tsp pepper

3 cups chicken broth

3 cups coarsely shredded rotisserie chicken

2 cups frozen peas

1 jar (4 oz) diced pimientos, drained

1/2 cup grated Romano or Parmesan cheese

Preheat oven to 375-degrees. Cook spaghetti according to the package directions for al dente. Drain and transfer to a greased 13x9-inch baking dish. Add the 2 teaspoons of butter and toss to coat.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon and drain on paper towels. Discard drippings, reserving 1 tablespoon in the pan. Add mushrooms, onion and green pepper to drippings; cook, stirring over med-high heat until tender, 5-7 minutes. Remove from pan.

In the same pan, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually whisk in the broth. Bring to a boil, stirring occasionally. Cook and stir 3-5 minutes or until slightly thickened. Add chicken, peas, pimientos and mushroom mixture; heat through, stirring occasionally. Spoon over spaghetti. Sprinkle with bacon and cheese.

Bake uncovered, 25-30 minutes or until golden brown. Let stand 10 minutes before serving.

Yield: 6 servings

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DAISY BRAND'S CRANBERRY ORANGE MUFFINS

• 2 cups white whole wheat flour
• 1/4 cup ground flaxseed
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup Daisy Cottage Cheese
• 1/2 cup skim milk
• 1/3 cup sugar
• 1/4 cup canola oil
• 2 teaspoons grated orange peel
• 1 egg
• 3/4 cup coarsely chopped fresh or frozen cranberries
• 1/4 cup powdered sugar
• 2 teaspoons orange juice
• Preheat oven to 400 degrees. 
• Line 12 muffin cups with paper baking cups or spray with nonstick spray; set aside.
• In a large bowl, stir together the flour, flaxseed, baking powder and salt. 
• In a medium bowl, whisk together the cottage cheese, milk, sugar, oil, orange peel and egg. Stir the  wet mixture into the flour mixture just until the flour is moistened (the batter will be thick). Fold in the cranberries. Divide the dough evenly among the muffin cups. 
• Bake for 17 to 21 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and set on a wire rack to cool. 
• Glaze: in a small bowl, stir together the powdered sugar and orange juice until smooth. Drizzle the glaze over the warm muffins.
• Yield: 12 muffins

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BEEFY WILD RICE SOUP

1/2 cup raw white rice

1 lb ground beef at least 85% lean
1 can (14-oz) low-fat chicken broth
1 can cream of chicken soup
2 cups milk
1 cup shredded Cheddar cheese
1/2 cup shredded carrots
1 pkt (.4-oz) dry Ranch salad dressing mix
2 chopped green onions, tops included

Cook the rice according to the package directions. You should have about 1 1/2 cups cooked rice.

In a soup pot or Dutch oven, brown the ground beef, drain, rinse with hot water, return to pan.  Stir in the cooked rice, broth, undiluted soup, milk, cheese, carrots, and Ranch dressing mix.  Combine well and bring to a simmer over low heat.  Stir approximately every 15 minutes.

To serve, ladle into soup bowls and sprinkle the green onions over the top.   Garnish with a fancy cut green onion, if desired.

Yield: Approximately 6 servings

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HEARTY BEEF RAVIOLI

1 pkg (25-oz) frozen beef ravioli

1/2 lb extra-lean ground beef

1 med green bell pepper, chopped

1 can (14.5-oz) no-salt-added diced tomatoes, undrained

1 can (8-oz) no-salt-added tomato sauce

2 tbsp taco seasoning

3/4 cups shredded reduced-fat cheddar cheese

1 can (2 1/4-oz) sliced ripe olives, drained

Cook ravioli according to package directions, drain.

Meanwhile, in a large nonstick skillet, cook beef and pepper over medium heat 4-6 minutes or until beef is no longer pink. As mixture cooks, break up beef into crumbles. Drain and stir in tomatoes, tomato sauce and taco seasoning. Bring to a boil. Reduce heat and simmer, uncovered, 5 to 7 minutes or until slightly thickened. Serve with the ravioli. Top with the cheese and olives.

recipe idea and photo TOH 2015

WHITE QUESO

• 8-oz white American cheese
• 8-oz pepperjack cheese
• 1/2 cup sour cream
• 1 block (8-oz) cream cheese (low-fat not recommended)
• 1 can (10-oz) Rotel tomatoes with green chilies, drained
• up to 3/4 cup milk, if needed
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder, optional

Combine white American cheese, pepperjack cheese, sour cream, crean cheese, and Rotel in a medium saucepan over low heat.  Cook over low heat, stirring often, until cheeses melt and mixture is smooth. Add milk, a little at a time, if needed. Stir in the spices.

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FAST PHILLY CHEESESTEAK PIZZA

1 tube (13.8 oz) refrigerated pizza crust

2 cups frozen pepper and onion stir-fry blend

2 tbsp Dijon-mayonnaise blend

1/2 lb thinly sliced deli roast beef cut into wide strips

1 1/2 cups shredded cheddar cheese

Preheat oven to 425-degrees. Grease a 12-inch pizza pan. Unroll and press dough to fit the prepared pan. Pinch edge to form a rim. Bake 8-10 minutes or until edge is lightly browned.

Meanwhile, place a large nonstick skillet, coated with cooking spray, over medium-high heat. Add stir-fry blend and cook, stirring, 3-5 minutes or until heated through.

Spread mayonnaise blend over the crust and top with the roast beef and vegetables. Sprinkle with the cheese and bake 10-15 minutes or until cheese is melted.

 Yield: 6 slices

TOH 2015 recipe and photo

CINNAMON-GINGER SPICED COFFEE

3/4 cup ground coffee

zest from half an orange (careful not to get the bitter white)
1/2 tsp ground cinnamon
1 tbsp chopped candied ginger
6 cups cold water

Place the coffee in coffee filter in basket of coffee maker. Add the orange zest, cinnamon, and ginger. Pour the water into the maker as directed by manufacturer and brew as always.

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CHICKEN AND WILD RICE STRUDELS

Use a rotisserie chicken from the deli to make this recipe quick and easy.

1 pkg (8,8-oz) ready-to-serve long grain and wild rice

1 1/2 cups coarsely chopped chicken

1/2 cup shredded Swiss cheese 

1/2 tsp Italian seasoning

1/4 tsp salt

1/4 tsp pepper

12 sheets phyllo dough (14x9-inch size

6 tbsp melted butter

Preheat oven to 400-degrees.

Place the chicken, rice, cheese, and seasonings in a large bowl, toss gently to combine.

Place one sheet of phyllo dough on work surface and brush lightly with butter. Layer with 5 more sheets, repeating the same process. (Keep remaining dough covered with plastic wrap and a damp towel to keep moist. 

Spoon half the chicken/rice mixture down the center of the phyllo to within 1-inch of ends. Fold up short sides to enclose the filling. Roll up tightly, starting with long side.

Transfer to a parchment paper-lined 15x10x1-inch baking pan, seam side down. Brush with additional butter. Repeat the process using the remaining ingredients to make a second strudel. 

Bake strudels at 400-degrees 20-25 minutes or until golden brown and heated through.

Yield: 6 servings

recipe and photo TOH 2915

JALAPENO POPPER CHICKEN CASSEROLE

This recipe is a good way to use up leftover chicken (or turkey). Don't have any leftovers around? A rotisserie chicken from the deli works great.

1 pkg (32-oz) frozen Tater Tots

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

1 cup sour cream

6 jalapeno peppers, seeded and finely chopped (It's a good idea to wear gloves when handling hot peppers)

1 1/2 tsp garlic salt

1/2 tsp black pepper

4 cups shredded rotisserie chicken

2 cups shredded Mexican cheese blend

6 green onions, chopped

1 lb bacon strips, cooked and crumbled

Preheat oven to 425-degrees. Arrange tater tots in an ungreased 13x9-inch baking dish. Bake, uncovered, for 15 minutes.

Meanwhile, in a large bowl, combine cream cheese, sour cream, jalapeno peppers, garlic salt and pepper. Stir in half of chicken and half of the Mexican cheese blend, green onions and bacon. Arrange the remaining chicken over the tater tots. Top with the cream cheese mixture. Sprinkle the remaining cheese blend, green onions and bacon overall. Cover and bake until heated through, 20 to 25 minutes. If desired, top with some additional sour cream and jalapeno slices.

Yield: 8 servings

recipe and photo TOH 2025

SHRIMP, GRAPEFRUIT, AND AVOCADO SALAD

SHRIMP:

2 qts water

Rind from 2 tangerines

1 tsp salt

1 lb raw unpeeled jumbo shrimp

SALAD:

12 ounces arugula, baby spinach or watercress, stemmed

8-ounces frisee, stemmed

1 avocado, sliced and rubbed with lemon in lemon juice

1 red grapefruit, peeled and sectioned

Honey-Tangerine Vinaigrette (recipe follows below

To prepare shrimp: In a medium saucepan, bring the water, tangerine rind, and salt to a boil. Add shrimp and cook 3 to 4 minutes or until shrimp turn pink. Drain; peel and devein shrimp. Chill.

Assemble the salad: Arrange arugula, frisee, avocado, grapefruit, and shrimp on a platter. Serve with vinaigrette.

HONEY-TANGERINE VINAIGRETTE

1/4 cup fresh tangerine juice (1 large tangerine)

1 tbsp honey

1/4 cup white wine vinegar

3/4 cup peanut oil

1/2 tsp freshly ground black pepper

In a blender, process first 3 ingredients until blended. With blender on, slowly add oil; process until well blended. Add salt and pepper and blend. Serve with the salad.

Makes 6 servings/ 1 1/4 cup vinaigrette

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VEGGIE CHILI FOR 12

2 large carrots, diced

1 med onion, diced
1 tbsp canola oil
1 pkg (3-4 oz) chili seasoning kit
1 can (8-oz) tomato sauce
3 cups tomato juice
2 cans (14.5-oz each) diced tomatoes, undrained
2 cans (15-oz each) black beans, rinsed and drained
2 cans (15-oz each) great northern beans, rinsed and drained
1 large zucchini, chopped
1 yellow squash, chopped
1 cup whole kernel corn, frozen or canned, drained

Heat the canola oil over medium heat in a Dutch oven or stew pot.  Add the carrots and onion and sauté about 7 minutes until onions are translucent.  Stir in half of the red pepper packet from seasoning kit and stir in all of the remaining packets.  Sauté for 2 minutes.  Stir in the tomato sauce, tomato juice, diced tomatoes, black beans, great northern beans, zucchini, squash, and corn.

Bring the chili to a boil; cover and reduce heat to medium-low.  Simmer, stirring occasionally, for 30 minutes or until the vegetables are tender.  Serve with toppings if desired.

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Topping suggestions:
chopped fresh cilantro
sour cream
chopped green onions
shredded cheese
diced tomatoes

Yield: 12 servings

CHOCOLATE CINNAMON TOAST

1 slice cinnamon bread

1 tsp butter, softened

2 tbsp 60% cacao bittersweet chocolate baking chips

Fresh fruit such as sliced strawberries or bananas, etc for topping.

Spread both sides of bread with the butter. In a skillet, toast bread over medium-high heat 2 to 3 minutes per side. After bread is turned, place the chocolate chips on the top side. Remove from heat and spread the melting chocolate. Top with your favorite toppings.

Yield: 1 serving

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SPINACH, BEET AND GOAT CHEESE SALAD

1 medium beet

1 tsp olive oil

2 cups baby spinach

1 tbsp goat cheese

1 tbsp pomegranate seeds

2 tbsp bottled vinaigrette dressing 

Walnut halves, optional

Heat oven to 350-degrees.

Brush cleaned beet with the olive oil and wrap in foil. Roast until tender, about 45 minutes. Let cool then peel and slice.

In a medium bowl, combine spinach, cheese, seeds, beet slices and walnuts, if using.  Add the dressing and toss until evenly coated. Season to taste with salt and pepper.

Yield: 1 serving

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