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

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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.

QUICK AND EASY CHILI-BACON CINNAMON ROLLS

1 pkg (17.5-oz) pkg refrigerated cinnamon rolls with icing

1 tsp chili powder

10 slices bacon

Preheat oven to 350-degrees. grease a 9-inch round cake pan.

Unroll the cinnamon roll dough. Sprinkle evenly with chili powderk then separate along perforations into five portions

Cook bacon in a very large skillet until just starting to crisp. While bacon is still warm, lay w lices on each dough portion; roll up and arrange in the prepared pan.

Bake until browned and tops appear dry, about 25 minutes. Frost with the icing. If desired, sprinkle with chopped nuts or crumbled cooked bacon.

Yield: 5 rolls

file photo for reference only

OVEN-BAKED FRITO PIE

I got this recipe 12 years ago on facebook. If I remember correctly, it was posted by Kim's Kraziness.

Ingredients:

1 lb. lean ground beef

1 can (16 oz) chili beans

1 can (8 oz) tomato sauce

1 can (15 oz) diced tomatoes

1 envelope low sodium taco seasoning

1 cup shredded cheddar cheese (2% fat kind)

3 1/2 cups corn chips (Fritos)

1 1/4 cup fat free sour cream

Directions:

Cook ground beef until meat is browned; drain. Stir in beans, tomato sauce, diced tomatoes, taco seasoning mix and 1/4 c. of cheese. Sprinkle 1 cup corn chips in bottom of 8x8 baking dish. Cover with chili. Bake at 350 for 20 minutes. Spread sour cream over chili. Top with remaining corn chips and cheese. Bake 4-5 minutes longer.

photo was with the recipe

MUSHROOM QUESADILLAS

1 lb fresh mushrooms, chopped

2 or 3 jalapeno peppers, seeded & chopped
2 tbsp olive or canola oil
1/4 cup minced cilantro
8 flour tortillas
2 cups shredded Monterey Jack cheese
Salsa, if desired
guacamole, if desired
sour cream, if desired

Heat the olive or canola oil in a large skillet; saute the mushrooms and jalapeno peppers until they are tender most of the liquid is evaporated.  Add the cilantro and cook, stirring, for about a minute.  Remove skillet from the heat.

Heat another tablespoon canola or olive oil in another large skillet and add one tortilla.  Top with a half cup of the cheese, a third cup of the mushroom-pepper mixture and top with another tortilla.  Cook 2 to 3 minutes per side until lightly browned.  Repeat process until you have used all the ingredients.  Add addition oil as needed.

file photo

Serve quesadillas with salsa, guacamole, and/or sour cream, if desired.
Yield: 4 quesadillas 

CRISPY GINGER PORK CHOPS

2 pkg Shake 'n Bake Pork Seasoned Coating Mix

2 tbsp sesame seeds
1 tsp ground ginger
8 (2 lb) boneless pork loin chops

Preheat oven to 400 degrees.

In a shallow dish or pie plate combine the sesame seeds, coating mix, and ginger; dredge chops through the coating mix to coat well.  Place in a single layer in a baking dish or pan.

Bake chops 20 to 25 minutes until cooked through.  Good served with rice for an oriental-type meal.

Yield: 8 servings

Note: This is a Kraft Foods recipe.

EASY CUCUMBER-HERB-CHEESE DIP

Cucumber is so refreshing, perfect in dips!

1 block (8-oz) cream cheese, softened
1 cup finely shredded cucumber, drained well
1/2 shredded Swiss cheese
1/2 tsp dill weed
1/2 tsp minced garlic
1/2 tsp lemon juice

In a small mixing bowl, mix all the ingredients together until well blended.  Place in serving bowl, cover and chill a couple of hours or until ready to serve.

This dip is great served with assorted crackers and fresh veggies.

file photo

CONFETTI MACARONI SALAD

1 pkg (7-oz) elbow macaroni

3 hard-boiled eggs, chopped
1 cup medium-fine chopped celery
1/4 cup chopped bell pepper
1 pkg (10-oz) frozen peas, thawed
2 tbsp chopped pimiento
3/4 tsp salt
2 tsp sugar
1/2 cup mayo-type salad dressing
2 tbsp lemon juice

Cook the macaroni according to package directions, omitting any salt or butter; drain.

In a large mixing bowl gently combine all ingredients,tossing well.  If necessary, add up to another 1/4 cup mayo-type dressing.  Chill for at least 1 hour before serving.

Yield: serves 6 to 8

file photo

CHIPOTLE PORK LOIN WITH VEGGIES

2 tbsp orange marmalade (I use sugar-free)

1 canned chipotle pepper in adobo sauce
1 lge onion, cut into wedges
1 butternut squash, peeled, halved lengthwise and cut into 2-inch pieces
1 red bell pepper, cut into strips
1 tbsp canola oil
1 (1 - 1 1/2 lb) boneless pork loin roast
1/4 cup cilantro leaves

Preheat oven to 400 degrees.

In a small bowl, mash the marmalade and chipotle pepper together and set aside.

Toss the onion, squash, bell pepper, and oil in a large roasting pan.  Push the vegetables to the sides of the pan and place the roast in the middle.

Roast at 400 degrees for 45 minutes to an hour.  During the last 15 minutes of cooking, brush the marmalade mixture over the meat every 5 minutes.  Meat thermometer should read 155 degrees for pork to be done.

Remove the meat to serving plate.  Let stand 10 minutes before slicing.  Stir the cilantro into the veggies and serve with the pork.

Yield: 4 servings
Per serving:  Approximately 360 cal, 29 g pro, 46 g carb, 8 g (2 g sat) fat, 4 g fiber, 99 mg sodium

The carbs number may seem high, but the carb/protein ratio is well above the recommended amount of protein per carbs for diabetics.

file photo for reference

EASY LAYERED SALAD

Note: This is a quick salad to make but must be refrigerated at least 2 hours. It is a great make-ahead salad to take to work, etc the next day as overnight refrigeration just makes it better.

3 cups torn romaine lettuce

1 pkg (10-oz) frozen peas, thawed

6 medium potatoes, cooked in lightly salted water and diced

3/4 cup diced red onion

1 cup mayonnaise

1 cup shredded cheddar cheese

1 lb sliced bacon, diced and cooked

In a large clear glass bowl, layer the above ingredients in the following order: lettuce, peas, potatoes, and onion.  Carefully spread the mayonnaise over the top of the onions.  Sprinkle the cheese over the mayonnaise and top by sprinkling the bacon over all.  Cover and chill for at least 2 hours but may be chilled up to overnight.

Yield: 8 servings

file photo for reference only - not this exact recipe

CREAMY CUCUMBER DILL SALAD

2 lemons

1/2 cup plain Greek yogurt

2 tbsp extra-virgin olive oil

1/4 cup chopped fresh dill + additional for garnish

2 large cucumbers, peeled and sliced

1/4 cup thinly sliced red onion

Grate one tablespoon of zest and squeeze 3/4 cup of juice from lemons, transfer to a large bowl. Add yogurt, oil and the 1/4 cup of dill, whisk until blended. Add cucumbers and onion, toss until coated and combined. Season with some salt and pepper, if you choose. Garnish with the additional dill.

First for women 2024 photo

CITRUS FENNEL SHRIMP SALAD

3 oranges

1/4 cup + 1 tbsp olive oil

2 tbsp white balsamic

1 bulb fennel, trimmed

1 lb peeled, deveined large shrimp

1 tbsp cayenne pepper sauce

1 avocado, peeled, pitted, sliced

Grate 1/2 teaspoon zest and squeeze 2 tablespoons juice from 1 orange. Cut rind from remaining oranges and separate segments. In a bowl, whisk together 1/4 cup of oil, vinegar, orange juice, zest, 1/4 teaspoon salt and 1/4 teaspoon pepper.

Thinly slice fennel. In a bowl, toss shrimp with pepper sauce. In a nonstick skillet, heat remaining 1 tablespoon of oil over medium-high heat. In 2 batches, add shrimp; cook, turning, until opaque, 3 to 4 minutes. Transfer fennel, oranges, avocado and shrimp to a platter. Serve with the dressing.

Yield: 4 servings

recipe and photo First for women 2024

BAKED POTATO SALAD

6 to 8 potatoes, cooked, cubed

1/2 lb Velveeta Cheese, cubed

1 cup mayonnaise

1/2 tbsp mustard

1/2 cup bacon, cooked. crumbled

1/2 cup chopped onion, optional

Salt and pepper to taste

Preheat oven to 350 degrees. 

In a large bowl, mix potatoes, cheese, mayo, mustard, onion, salt, pepper and most of the bacon. Save out a full tablespoon of bacon to sprinkle over the top. Pour mixture into a large casserole dish that has been sprayed with cooking spray, top with the reserved bacon. Bake 30 to 40 minutes.

This is a recipe from an old friend in Indiana where I was born and raised.

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STUFFED MUSHROOMS 2

2 cups stuffing mix

1 cup hot water
16 (approx. 1 lb) large mushrooms
3 tbsp butter
1/2 small green bell pepper, chopped fine
1/2 small red or yellow bell pepper, chopped fine
2 tbsp butter, melted

Preheat broiler.

Combine the stuffing mix and the hot water in a medium bowl; cover and let stand for 5 minutes.

Remove mushroom stems and chop.

Melt the 3 tablespoons of butter in a large skillet and cook the mushroom caps until lightly browned.
Arrange in a shallow baking dish, cap side down.

Add the stems and the peppers to the skillet; cook, stirring until tender.  Stir the mixture into the stuffing mixture.  Spoon the stuffing into the mushroom caps and drizzle with the melted butter.

Broil, 5 to 7 inches from the heat, around 5 minutes until heated through.

file photo

CHOCOLATE CHIP CCHEESEBALL

Note: This recipe needs to chill an hour before serving.

1 pkg (8-oz) cream cheese, softened 

1/2 cup butter (do not substitute)

1/4 tsp vanilla extract

3/4 cup powdered sugar

2 tbsp light brown sugar

3/4 cup miniature semi-sweet chocolate chips

3/4 cup finely chopped pecans

Graham crackers for serving

In a mixing bowl, beat the softened cream cheese, butter and vanilla until fluffy. Gradually add powdered sugar and brown sugar, beat until just combined. Stir in the chocolate chips. Cover and refrigerate 1 hour. Just before serving, roll in the pecans. 

Serve with Graham crackers.

Yield: approximately 2 cups of dip

Note: This is a cheeseball that can be made ahead and frozen for later.

file photo for reference only

BRUNCH ARTICHOKE SQUARES

8 eggs

1 cup shredded Cheddar cheese
1 yellow onion, chopped fine
1 garlic clove, minced
salt to taste
pepper to taste
12 saltines, crushed fine
2 (6-oz each) jars artichoke hearts, drained
parsley for garnish, if desired

Preheat oven to 325 degrees.
Lightly spray an 11 x 7-inch baking pan or dish with nonstick cooking spray; set aside.

In a large bowl, lightly beat the eggs; add the cheese, onion, garlic, salt, pepper, crushed crackers, and drained artichokes mixing together well.

Bake at 325 degrees for 25 minutes.  Before cutting into 6 or 8 squares, allow to cool slightly and garnish with parsley, if desired.

file photo. for reference

FRENCH ONION HAMBURGER SANDWICHES

1 lb lean ground beef

4 hoagie-type hard rolls (8" size), split lengthwise
1 can (10.5-oz) condensed French onion soup
1/4 cup ketchup
2 tbsp finely chopped sweet pickle
2 tsp spicy brown mustard
dash of freshly ground black pepper

In a skillet over medium heat, cook beef until browned; stir during cooking to break up.  Drain off the fat and wipe skillet with a paper towel.  Return beef to skillet.

Heat the rolls.

Stir the soup, ketchup, pickle, mustard, and pepper into the skillet and heat to boiling; reduce heat to simmer and heat through.  Spoon the mixture evenly between the rolls by placing mixture on bottoms of rolls.  And any condiments you might desire and place tops on sandwiches.

Yield: 4 sandwiches

free clipart

YOGURT POTATO SALAD WITH DILL

2 1/2 lbs red potatoes, cubed

1 cup whole kernel corn
3 tbsp cider vinegar
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup mayonnaise
1/2 cup plain fat-free yogurt
1/3 cup water
1 tsp Dijon mustard
3/4 cup chopped celery
3/4 cup sliced scallions
1/2 cup chopped fresh dill

In a large saucepan cook the potatoes with enough water to cover.  Bring to a boil, reduce heat and simmer until almost tender, about 8 minutes.

Add the corn and simmer 1 minute.  Drain well.

Transfer potatoes and corn to a large bowl and toss with the vinegar, salt, and pepper.  Allow to cool.

In a medium mixing bowl combine the mayonnaise, yogurt, water, and Dijon together until smooth.  Add the potatoes, celery, scallions, and chopped dill; toss to mix thoroughly.  Cover and refrigerate for at least 2 hours before serving.

This is the file photo.

CHOCOLATE-SOUR CREAM BUNDT CAKE

1 reg size box any basic chocolate cake mix

1 small carton sour cream
1/2 cup canola oil
1/4 cup water
3 large eggs
1 pkg (12-oz) dark chocolate chips

Grease a Bundt cake pan and set aside.
Preheat oven to 325 degrees.

Combine the cake mix, sour cream, oil, and water together in large mixer bowl.  

Beat in the eggs, one at a time, beating after each until combined.

Stir in the chocolate chips.

Bake at 325 degrees for 30 minutes; middle will still be a little gooey. Remove from oven and cool on wire rack for 10 minutes.

Remove cake from pan and refrigerate for at least 3 hours or until serving time.

If you wish to serve warm, microwave for 20 seconds.

Serve with whipped cream.

Note: This is a recipe I got from the cooking.com website several years ago.

HIGH-PROTEIN CABBAGE SOUP

 4 tbsp coconut oil

1 yellow onion, chopped

3 cups chopped veggies, ie carrot, celery, bell pepper

4 tsp minced garlic

1 tbsp Italian seasoning

8 cups chicken bone broth/stock

3 cups cabbage, chopped

2 cans (15-oz each) white beans, drained and rinsed

1 to 2 lbs cooked, shredded chicken

In a large pot, sauté garlic, onion and veggies in the oil until soft. Add seasoning plus salt and pepper to taste, if desired. Add broth and cabbage. Simmer soup 25 minutes. Stir in the chicken and beans. Simmer another 10 minutes.

Yield: 8 servings

recipe and photo Woman's World '25

BAKED CHEESY CRAB DIP

1 block (8-oz) cream cheese, softened

1/3 cup mayonnaise
1/3 cup milk
2 tbsps chopped fresh dill
1 tsp Worcestershire sauce
1/4 tsp garlic salt
3/4 lb imitation crab meat, chopped coarsely
6 tbsps grated Parmesan cheese
fresh veggies or whole-grain crackers for dipping

Preheat oven to 350 degrees.
Spray a 9-inch pie pan with nonstick cooking spray; set aside.

Combine the cream cheese, mayonnaise, milk, dill, Worcestershire sauce, and garlic salt in a large bowl; fold in the crabmeat.  When well combined, spoon into the prepared pie pan.  Sprinkle the Parmesan cheese over the top.

Bake for 25 to 30 minutes at 350 degrees.  Allow to cool slightly before serving.

If desired, sprinkle with some fresh dill for garnish.

Note: This is a recipe I got from an old Family Circle Magazine.  Family Circle Magazines have been one of my favorite places to get recipes for over 50 years!