ROASTED CHICKPEAS

Roasted chickpeas make a healthy snack you can eat and still lose weight! Follow this simple recipe and you can enjoy 1/4 cup of these crunchies for only:

• Per serving: 109 calories; 1 g fat(0 g sat); 4 g fiber; 18 g carbohydrates; 6 g protein; 0 mcg folate;0 cholesterol; 0 g sugars; 0 g added sugars; 94 IU vitamin A; 0 mg vitamin C; 50 mg calcium; 1 mg iron; 162 mg sodium; 187 mg potassium
• Carbohydrate Servings: 1.
• Exchanges: 1 starch, ½ lean protein
• 1 tbsp white vinegar
• 1/2 tsp cayenne (or to suit your taste)
• 1 can (15-oz) chickpeas, rinsed and drained in a colander

Preheat oven to 400 degrees.

Combine the vinegar and cayenne in a large enough bowl to add the chickpeas and mix. Dump the chickpeas out onto a stack of paper towels and towel dry.
Spread the peas out on a rimmed baking sheet and roast, stirring twice during baking, until they are browned and crunchy. Allow to cool in the pan for 30 minutes before serving.

The chickpeas will stay crunchy for 2 to 4 hours at room temperature. After that, bake for 5 to 10 minutes at 400 degrees to re-crunch.

I got this idea from an old Eating Well.

CHICKEN PARMESAN PIZZA

1 (10-oz) pkg frozen garlic bread loaf

1/2 cup canned pizza sauce
6 deli fried chicken strips
1 cup (4-oz) shredded Italian three-cheese blend
2 tbsp chopped fresh basil

Preheat oven to 400.  Arrange garlic bread loaf, buttered, and buttered side up, on a baking sheet.  Bake at 400 degrees for 8 to 10 minutes or until bread is lightly browned.  Spread pizza sauce over the garlic bread. 

Cut the chicken strips into 1/2-inch pieces and arrange over the pizza sauce.  Sprinkle with the cheese and basil.  Bake at 400 degrees for 8 to 10 minutes or until the cheese melts.  Serve immediately.

File Photo of this recipe.

CREAMY PECAN CHICKEN SALAD

2 cups chopped cooked chicken (great use for leftover chicken)

1/2 cup finely chopped celery
1/4 cup chopped pecans
1/2 cup (more if desired) mayonnaise
1/4 cup whipping cream, whipped
salt to taste, optional
1 1/2 tsp lemon juice

In a mixing bowl combine the chicken, celery, and pecans.  Add the mayonnaise, whipped cream, and salt, if using; mix together well (adding more mayo if needed).  Drizzle with the lemon juice and mix gently.  Chill until serving time.

Yield: 2 1/2 cups

This salad is great to use as stuffing for tomatoes, on breads for a sandwich, or on a lettuce leaf with tiny breads or crackers.

Note: I always use olive oil mayonnaise in my kitchen.

 

clipart library for reference

HOMEMADE BLUE CHEESE RANCH DIP

1 container (16-oz) sour cream

1 pkg (1-oz) Ranch dip mix
1 pkg (4-oz) blue cheese crumbles
2 tbsp fresh chopped chives

Stir the sour cream, dip mix, blue cheese crumbles, and chives together until blended.

Yield: 2 1/2 cups

Serve with fresh veggies, heavy chips, hot wings, or your favorite dippers.

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GRILLED BARBECUED CHICKEN THIGHS

2 tbsp canola oil

8 chicken thighs
1 medium onion, chopped
1 medium green bell pepper, chopped
1 cup frozen lemonade concentrate, thawed
1 cup ketchup
1/2 cup butter, melted
2 tsp salt
1 tsp hot pepper sauce
1 tsp garlic powder
1/2 tsp cayenne pepper
3 tbsp cider vinegar

Preheat grill.

Heat the oil in a large skillet over medium heat.  Add chicken and cook until browned, about 3 minutes per side.  Remove skillet from the heat.

In a medium saucepan combine the onion, bell pepper, and lemonade concentrate. Stir in the ketchup and butter. Add the salt, hot pepper sauce, garlic powder, cayenne, and vinegar mixing well. Bring to a boil and reduce heat. Continue to cook, stirring often, for the next 5 minutes or until slightly thickened. Save out half the sauce. Place the chicken on the grill and baste using part of the remaining sauce. Grill chicken, turning frequently and basting each time with more sauce, until the chicken is cooked through. 
          

   

QUICK AND EASY PASTA AND VEGGIES

1 pkg (approx 9-oz) oven-ready lasagna noodles (or 12-oz other dry pasta)

1 tbsp olive oil
2 medium yellow squash, cut into chunks
2 medium zucchini, cut into chunks
1/2 lb fresh mushrooms, trimmed and cut in half
2 cups tomato-basil pasta sauce
1/4 cup heavy cream
Shaved Parmesan cheese, if desired

Heat about 2 to 3 quarts of salted water in a Dutch oven or large saucepan.  Add the noodles, 1 at a time so they don't stick together, and cook about 8 minutes or until tender.

While noodles cook, heat the oil in a large skillet over medium-high heat until hot.  Add the squash, zucchini, and mushrooms; cover and cook about 5 minutes until crisp-tender, stirring occasionally.  Add the pasta sauce and the cream; heat to boiling, stirring frequently.

Drain the noodles.  Place noodles in a large bowl and toss with the squash mixture.  Sprinkle with Parmesan cheese if desired.  

 

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TEX-MEX TURKEY ROLL-UPS

2 1/2 cups cubed cooked turkey

1 1/2 cups sour cream, divided
3 tsp taco seasoning mix, divided
1 can cream of mushroom soup, undiluted
1 1/2 cup shredded Mexican Blend Cheese
1 small onion, chopped
1/2 cup salsa
1/4 cup sliced black olives
10 (7-inch size) tortillas
Shredded lettuce for garnish
Chopped tomatoes for garnish

In a bowl combine the turkey, 1/2 cup of the sour cream, and half the taco seasoning mix, half of the soup, the onion, 1 cup of the cheese, the salsa and the olives.  Be sure to combine well. 

Place 1/3 cup of the mixture down the center of each tortilla.  Roll up and place seam side down in the prepared baking pan. 

In another bowl, combine the remaining sour cream, taco seasoning mix, and soup.  Stir to blend well then pour over the tortillas in the pan. 

Cover pan with foil and bake at 350 degrees for 30 minutes or until heated through.  Remove from oven, remove foil and sprinkle with the remaining cheese.  Garnish with shredded lettuce, additional black olives, if desired, and chopped tomatoes.

file photo for reference

BROILED SPICY SALMON STEAKS & SALSA

Make the salsa first so the flavors can mingle while you prepare the fish.

2 (8-oz each) salmon steaks about 1-inch thick
3/4 tsp chili powder
1/2 tsp cumin
1/8 tsp garlic salt
1/8 tsp ground oregano

Spray broiler pan with nonstick cooking spray.

Cut each of the salmon steaks into 2 pieces; set aside.

In a small bowl combine the chili powder, cumin, garlic salt, and oregano, mixing well.  Lightly sprinkle both sides of the salmon steaks with the mixture and place on the prepared broiler pan.

Broil salmon 4 to 6 inches from the heat for 8 to 12 minutes or until the fish flakes easily with a fork.  Turn once during cooking.

SALSA:
1 can black beans, rinsed & drained
1/2 cup diced orange sections
1/2 cup finely chopped ripe tomato
1 tsp lime juice
1 tsp granulated sugar
3/4 tsp cumin

Combine the beans, orange, tomato, lime juice, sugar, and cumin in a medium bowl and mix well.  Let stand 15 to 20 minutes before serving.  Stir before serving.

Yield: 4 servings

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SUPERCHIP OATMEAL COOKIES

1 cup butter, softened

3/4 cup packed brown sugar
1/2 cup granulated sugar
1 tsp ground cinnamon
2 large eggs
2 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
1 cup all-purpose flour
1/2 cup whole-wheat flour
3 cups raw old-fashioned or quick oats
1 bag (12-oz) semisweet chocolate chunks, chopped
1 cup pecans, chopped

Preheat oven to 350 degrees.

In a large mixer bowl with the mixer on high, beat the butter, sugars, cinnamon, eggs, vanilla extract, baking soda, and salt together until well blended.  Reduce the mixer speed to low and beat in the flour just until blended.  Stir in the oats, chocolate, and nuts.

Drop the dough onto cookie sheets by rounded tablespoonfuls about an inch apart on ungreased cookie sheets.

Bake the cookies at 350 degrees for 10 to 12 minutes or until lightly browned.  Cool for a minute on the sheets then transfer to wire racks to cool completely.

Yield: 3 1/2 to 4 dozen cookies

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CARROT CAKE ENERGY BALLS

1/4 cup creamy roasted almond butter

1/2 cup rolled oats

1 scoop (30g) vanilla whey protein powder*

1/4 cup shredded carrots

2 tbsp raisins

2 tbsp walnuts

2 tbsp shredded coconut

1 tbsp honey

1/4 tsp ground cinnamon

a pinch each of ground ginger and nutmeg

Combine all ingredients in a food processor and blend until everything is mixed together. The consistency should be similar to sand.

Grab approximately a tablespoon of the mixture and squeeze in you palm to get it to stick. Form into a ball. Repeat until you have 10 balls.

Place the balls on a rimmed baking sheet that is lined with parchment paper and chill in the refrigerator for 1 hour. Transfer to an airtight container and leave in the fridge until ready to eat.

*You may substitute another 1/4 cup of the oats and omit the protein powder, if you wish.

Per ball: 103 calories, 10g carbs, 5g protein, 6g (1g sat) fat, 5mg cholesterol, 12 mg sodium, 3 g sugar

file photo from Eating Well - may not be this exact recipe

PATTI'S QUICK AND EASY PUMPKIN MUFFINS

 My late friend since childhood, Patti Crane, loved to bake. She loved everything from quick and easy recipes to complicated ones. Four years ago, I was back in Indiana for a family funeral. The day we were driving back to Texas she called and ask me to stop by her house. She gave me a pan of fresh baked muffins for the trip.  When I told her she shouldn't have, she gave me the recipe. So easy and they were good. RIP Patti, we lost her last year to cancer.

1 box (2-layer size) yellow cake mix

1 regular size can of pumpkin

Mix together, put into greased muffin tins and bake at 350-degrees 20-25 minutes. Frost with buttercream frosting, if desired.

She said she sometimes used spice cake mix instead of yellow, made them the same.

Variations: Add some chocolate chips or nuts and frost with cinnamon buttercream frosting.

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QUICK AND EASY CHICKEN MARINARA

1 medium green bell pepper

1 large carrot
1 medium zucchini
1 tbsp olive oil
4 skinless boneless chicken breasts pounded to 1/4-inch thickness
1/2 tsp oregano
salt to taste
pepper to taste
1 can (14-oz) Italian-style stewed tomatoes
1/2 cup sliced black olives
5 or 6 medium to large (approximately 4-oz) mushrooms, sliced*

Cut the bell pepper, zucchini, and carrot into long (about 3-inch), thin strips; set aside.  Slice the mushrooms and set aside.

In a large skillet over medium heat cook the chicken in the olive oil until the chicken is lightly browned on both sides, approximately 3 minutes per side.  Sprinkle with the salt and pepper and the oregano.  Remove from the skillet.

Add the tomatoes, cut-up vegetables, and the olives.  Cook, covered, for 3 minutes.  Add the chicken back into the skillet and increase the heat to medium-high.  Cook, uncovered, for approximately 5 minutes until the sauce is slightly thickened, chicken is tender and cooked through, and the vegetables are tender. 

*A can of sliced mushrooms may be substituted but be sure to drain well.

 

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QUICK AND EASY OKRA PILAU

3 slices bacon

2 cups chopped sweet onion
1 pkg (1 lb) frozen sliced okra, thawed
2 pkgs (8 1/2-oz each) ready-to-serve Cajun-style rice

In a large skillet over medium-high heat, cook bacon approximately 5 minutes or until crisp.  Remove bacon from skillet and drain on paper towels.  Reserve 2 tablespoons of the drippings in the skillet.  Once bacon is cooled enough to handle, crumble; set aside.

Saute the onion and thawed okra in the reserved drippings over medium-high heat for 6 to 8 minutes until tender.

Prepare the rice according to the package directions.  Stir the rice and bacon into the okra mixture in the skillet.

Serve while hot.
Yield: 6 servings

file photo for reference

PARM PLUS! BREADSTICKS

EASY NO BAKE BROWNIES

2 pkgs (6-oz each) chocolate chips

1 1/8 cups evaporated milk
3 cups vanilla wafer crumbs
2 cups miniature marshmallows
1 cup chopped pecans
1 cup sifted confectioners' sugar
1/2 tsp salt

Place the chocolate chips and 1 cup of the evaporated milk into a heavy 1-quart saucepan and cook, stirring, over low heat until the chocolate is melted; remove from heat.  Remove 1 cup and reserve for glaze.

In a mixing bowl combine vanilla wafer crumbs, marshmallows, pecans, confectioners' sugar, and salt until well blended.

Stir the chocolate mixture still in the saucepan into the marshmallow mixture and mix well.  Press the well mixed mixture into a buttered 9-inch square pan.

Stir the remaining 1/8 cup of evaporated milk into the reserved chocolate until smooth; spread over the mixture in the pan.  Chill until the glaze is set.

 

I've had this recipe so long I have no idea where I got it.

This is the photo that I saved with the recipe. 

EASY CHEESY CHICKEN FAJITAS

1/2 to 3/4 lb boneless skinless chicken breasts, cut into thin strips

1 garlic clove, minced
1/2 medium green bell pepper, cut into thin strips
1/2 medium red bell pepper, cut into thin strips
1/2 cup sliced onion
1 1/2 cups Mexican Style Shredded Cheese
6 (6-inch) flour tortillas, warmed
Your favorite salsa
1 lime cut into wedges, if desired

Spray a large nonstick skillet with nonstick cooking spray.  Turn heat under skillet to medium-high and add the chicken strips and garlic.  Cook about 5 minutes until chicken is lightly browned.  Add the red and gree bell peppers and the onion to the skillet.  Cook about another 5 minutes until chicken is cooked through and the peppers and onion are crisp tender.

To make fajitas place a fourth cup of the chicken mixture and a 1/4 cup of the cheese down the center of each tortilla; fold tortilla over the filling.  Serve with the salsa.  Garnish with fresh lime wedges, if desired.

 

the file photo of this recipe

THE EASIEST MINI CHEESECAKES

1 box (11-oz) cheesecake kit (I use JELL-O brand)

12 fresh strawberries, stems attached
1 square melted dark chocolate, if desired

Line 12 muffin cups with paper cupcake liners; set aside.

Prepare the crumb mixture from the cheesecake package according to the package directions; press into the bottom of each paper-lined muffin cup.

Prepare the filling mix from the package as directed.  Spoon filling evenly over the crumb crust.

Refrigerate mini cheesecakes for at least an hour up to several hours.

Wash the strawberries and pat dry with paper towels.  Place one berry atop each of the cakes before serving.  Drizzle with melted chocolate, if desired.

Optional toppings:  No fruit, just apply a chocolate drizzle; other fresh berries, well drained and paper towel dried mandarin orange segments - drizzle with chocolate, if desired.  Dip 1/2 of a large pecan or walnut half into chocolate and lay on top of cheesecake.  Place a spoonful of cherry or other pie filling on top of the cakes.  Let your imagination run wild!

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BACON AND EGGS BRUNCH

The Canadian bacon and the egg dish can bake at the same time allowing you time to do other things will this brunch is baking.

2 tbsp butter or margarine
12 eggs
1/2 cup sour cream
1/2 cup milk
1 tsp salt
2 tbsp sliced green onions
3/4 lb Canadian bacon, cut into 12 slices
1/4 cup maple syrup

Melt the butter in an 11 x 7-inch baking dish in a 325-degree oven.; tilt to coat the bottom and sides of the dish.

In a bowl, beat the eggs, sour cream, milk and salt together (I like to use a whisk); stir in the onions. Pour mixture into the prepared baking dish. Bake, uncovered, 30 minutes or until eggs are set.

Place the bacon in an 8-inch square pan or baking dish. Pour the syrup over the bacon. Cover and bake 15 minutes or until heated through.

Cut the egg dish into squares and arrange on a platter with the bacon.

Yield: 6 servings

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TEX-MEX LASAGNA #1

I got this recipe years ago from my electric co-op magazine. It was submitted by a lady in Fort Worth.

1 lb ground beef
1 medium onion
1 can Rotel tomatoes with chilies
1 can Bush's chili hot beans
2 lbs Velveeta Cheese, cubed

Brown ground beef and onion in a 13-inch frying pan. Add Rotel and beans and cook until warmed through.

Lightly spray a 9-by-13-inch baking dish with nonstick spray and line with six corn tortillas. Pour half the chili mixture over the tortillas. Add another layer of six tortillas and top with the remaining chili mixture. Top with cubed Velveeta.

Bake at 350 degrees for 30 minutes, or until cheese is bubbly and delicious.

Serves 6 to 8.

file photo for reference

SPICY HOT BEAN SALAD

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

1 cup cherry tomatoes, halved
1 small green bell pepper, chopped
1/4 cup finely chopped scallion
1 jalapeno pepper, cored, seeded, chopped
1/2 cup shredded Monterey Jack cheese
1 tbsp vegetable broth
1 tbsp tomato paste
1 tsp white wine vinegar
2 tsp olive or canola oil
dash of salt, optional
freshly ground black pepper to suit taste
1/4 tsp ground cumin
1/8 tsp chipotle chile powder*

In a large bowl combine the beans, tomatoes, bell pepper, scallion, halapeno pepper, and the cheese; toss gently to mix together well.

To make the dressing:
In a small bowl or cup, combine the broth, tomato paste, vinegar, oil, salt, pepper, cumin, and chili
powder.  Stir to blend well; pour over the salad in the large bowl.  Toss well and set aside around 5 minutes
before serving.

Yield: 4 cups
*Chipotle chile powder is quite hot so use sparingly if you cannot take the heat.

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TACO SLOPPYJOES

1 lb lean ground beef

1 medium onion, chopped
1 large or 2 small garlic cloves, minced
1 can (14.5-oz) tomatoes
2 tbsp catsup
2 tsp taco seasoning mix
1/2 tsp salt
1 1/2 tsp Dijon mustard
4 to 6 hamburger buns
1 cup shredded Mexican Blend Cheese
shredded lettuce for garnish
diced tomatoes for garnish
black olives for garnish
taco sauce, if desired

In a large skillet saute the ground beef, onion, and garlic together until the beef is browned and crumbled.  Drain off excess fat.

Add the tomatoes, catsup, taco seasoning, salt, and Dijon mustard.  Simmer, uncovered, for 10 minutes or until mixture is dry.  Spoon the mixture onto the buns and top with the lettuce, cheese, tomatoes, olive, and taco sauce if desired.

 

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TEXAS HEARTY COWBOY BEEF AND SAUSAGE STEW

1 pound ground beef

1 pound smoked sausage, sliced

1 medium onion, chopped

2 cans (15 ounces each) ranch-style beans

1 can (15 ounces) whole kernel corn, undrained

1 can (14.5 ounces) diced tomatoes, undrained

2 cans (10 ounces each) diced tomatoes with green chilies, undrained

2 medium potatoes, diced

1 1/2 cups water

Salt and pepper to taste

Directions:

In a large pot over medium heat, cook the ground beef until browned. Drain excess grease.

Add the smoked sausage and onion to the pot, cooking until the onion is tender.

Stir in the ranch-style beans, corn, diced tomatoes, and tomatoes with green chilies. Mix well.

Add the diced potatoes and water to the pot. Stir to combine.

Bring the stew to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes, or until the potatoes are tender.

Season with salt and pepper to taste. Serve hot.

Servings: 6 servings

clipart photo for reference only

this recipe showed up in my inbox

QUICK AND EASY SOUR CREAM FRUIT SALAD

2 cans fruit cocktail, drained

4 bananas, sliced
4 apples, diced
4-oz shredded coconut
1 tbsp lemon juice
1 cup sour cream

In a large bowl, combine the chopped apples and sliced bananas. Add the lemon juice and toss together well. Add the remaining ingredients and gently toss well to coat. Cover and refrigerate until serving time.

 

file photo for reference only

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HOMEMADE CHEDDAR CRACKERS

I have included this recipe in my quick fix recipes because it requires very little time.  It does, however, require chilling time after mixing and before baking.

1/2 cup butter, softened
2 cups shredded Cheddar cheese, room temperature
1/2 tsp salt
cayenne pepper to suit your taste
1 tsp oregano
1/2 envelope dry onion soup mix
1 cup all-purpose flour

Preheat oven to 375 degrees.

Combine the butter and cheese in a bowl; mix well.  Add the salt, cayenne pepper, oregano, dry onion mix, and flour; mix together well.  Shape the mixture into 2 equal rolls approximately 1-inch in diameter and wrap in aluminum foil.  Chill until firm enough to slice.

Slice the rolls into 1/4-inch (24 slices per roll) slices.  Place slices on an ungreased nonstick baking sheet.  Bake for 12 minutes or until light brown.  Cool on a wire rack.

file photo of this recipe

VARIGATED POTATO LATKES

1 large russet potato, peeled, grated or shredded

1 medium zucchini, grated
1 medium carrot, peeled and grated
1/2 small onion, grated
2 eggs, lightly beaten
1/3 cup panko breadcrumbs
1 tbsp green onion, including tops, sliced thin
1/2 tsp salt
1/2 tsp freshly ground black pepper
canola oil for frying

Roll the grated vegetables in two kitchen towels stacked together to absorb any moisture.  Squeeze out as much moisture as possible.

In a large mixing bowl, combine the vegetable mixture with the eggs, breadcrumbs, green onion, salt, and pepper.  Using your hands, mix until very well combined.

In a large and deep-frying pan, pour the oil 1/4-inch deep and heat over medium heat until hot.  Use your hands to form mixture into golf ball sized balls.  Using a large, slotted spoon, drop balls into the hot oil a few at a time.  Smash each ball into about a 4-inch circle, spaced far enough apart for the oil to flow between them.  Cook, turning only once, until golden brown on each side.  This should take about a total of 5 minutes per latke.  Drain latkes on paper towels.  Repeat until all are done. 

Yield: about 12 latkes.
Serve with applesauce or sour cream, if desired.  Personally, I like mine with spicy brown mustard.

This is the file photo.

EASY CHICKEN CASSEROLE

1 can (10 3/4-oz) low-fat condensed cream of chicken soup

1/2 cup low-fat milk
dash of freshly ground black pepper
3 cups chopped or shredded cooked chicken (or turkey)
1 pkg (10-oz) frozen mixed vegetables, thawed and drained
1 can (4-oz) mushroom stems and pieces, undrained
3 cups corn flake-type cereal, crushed down to half that amount
2 tbsp butter, melted
1/4 tsp ground thyme

Preheat oven to 350 degrees.
Spray a 2-quart oblong baking dish with nonstick cooking spray; set aside.

In a large bowl combine the soup, milk, and pepper until the milk and soup are blended.  (I like to stir with a whisk.)  Stir in the chicken, vegetables, and mushrooms.  Pour the mixture into the prepared baking dish. 

In a separate bowl, combine the cereal, butter, and thyme.  Sprinkle over the top of the chicken mixture.  Place in the 350-degree oven and bake 35 to 40 minutes or until brown and bubbly.

Yield: 6 servings

This recipe is okay for most diabetics (1 serving) as it has 23 grams of carbs to 26 grams of protein per serving.

file photo for reference

MOSTACCIOLI AL FREDO

1 pkg (16-oz) mostaccioli, cooked according to pkg directions

1 cup heavy cream
1/2 cup butter
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 tsp salt
1/4 tsp pepper
1/8 tsp garlic powder

Drain the mostaccioli.

In a large pan or Dutch oven heat the cream and butter on low heat; do not boil.   Add the cooked mostaccioli, Parmesan cheese, parsley, and seasonings.  Toss gently to coat.  Serve immediately.

Yield: 6 to 8 servings

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MEATBALLS AND VEGETABLES SKILLET MEAL

1 bag frozen meatballs, partially thawed OR your own cooked meatballs you have made ahead

1 can (10 1/2-oz) cream of mushroom soup
1/2 cup milk
1 pkg (9-oz) frozen French-style green beans
1 pkg (10-oz) frozen corn

In a large skillet, stir the soup and milk together until smooth. Place the frozen beans and corn in the skillet; add the meatballs. Place lid on skillet and heat to boiling over medium heat. Reduce the heat to low and cook 5 minutes. Stir and cook another 5 to 10 minutes until heated through.

file photo - not this exact recipe

SALAD WITH TOASTED ALMONDS AND RASPBERRY DRESSING

DRESSING:

2 cups frozen raspberries, thawed
2 cups wine vinegar
2/3 cup olive oil
1 tsp honey
2 garlic cloves, crushed

Puree raspberries in blender or food processor; strain through a sieve and discard seeds. Pour into a jar.  In a jar with a tight filling lid combine 1/3 cup of the raspberry vinegar with the olive oil, honey and garlic; shake vigorously until well mixed.

SALAD:
8 cups mixed salad greens
1/2 large red bell pepper, julienned
1/2 cup finely diced carrot
1/2 cup seedless grape halves
1/4 cup toasted almonds

Arrange the salad ingredients on individual salad plates or in a large salad bowl.  Serve with the above raspberry dressing.

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SPICY PORK STEW

1 lb pork tenderloin, cut into bite-size pieces

salt to taste
pepper to taste
1 tbsp canola oil
20 to 24-oz frozen mixed vegetables of your choice
2 garlic cloves, minced
1/4 to 1/2 tsp (depending on taste) cajun seasoning
1 can (4 1/2-oz) diced green chiles
1 tsp cumin
1 cup water
fresh cilantro for garnish

In a Dutch oven, heat the oil over medium-high heat.  Lightly sprinkle the meat cubes with salt and pepper; add to the oil and cook 4 to 5 minutes until browned.  Stir in the vegetables-except for 1 cup you reserve, cajun seasoning,and cumin. 

Place the reserved vegetables, garlic, and green chilies into a blender container and blend until smooth; pour mixture into the Dutch oven.  Bring the stew to a boil, reduce the heat and simmer for 15 to 20 minutes until the meat is done and the vegetables are tender, stirring occasionally.

To serve, ladle into soup bowls and top each with a couple sprigs of the fresh cilantro.

Yield: 4 servings

Note:  Yummy served with crusty, lightly toasted bread.
 

 

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