CHEESE RAVIOLI WITH CREAMY VEGETABLE SAUCE

1 pkg (1-lb) frozen or fresh refrigerated cheese ravioli

1/2 stick butter
1/2 cup frozen peas
1/2 cup cut green beans
1/2 cup chopped fresh asparagus
1 large ripe tomato, chopped
1/2 cup sliced fresh mushrooms
1 cup low-fat evaporated milk
1/2 tsp cornstarch
1 tsp salt
1 tsp freshly ground black pepper
1/2 cup grated Parmesan cheese

Cook the ravioli according to the package directions.  Drain well.

While ravioli cooks, melt the butter in a large nonstick skillet over high heat.  Add the vegetables to the skillet and saute over high heat until tender; reduce heat.

Add the evaporated milk, cornstarch, salt, and pepper to the vegetables in skillet.  Simmer, stirring almost constantly, for about 5 minutes until thickened.

Place the drained ravioli in serving bowl and pour the creamy vegetable sauce overall.

Sprinkle with he grated Parmesan.

Yield: 4 servings

This is the file photo.

BLUEBERRY SOUR CREAM CORN MUFFINS

3/4 cup white whole-wheat flour

1/4 cup all-purpose flour
3/4 cup cornmeal
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg, beaten
1 cup fat-free sour cream
1/3 cup thawed frozen unsweetened apple juice concentrate
1 12 cups fresh or frozen (do not thaw) blueberries
2/3 cup whipped cream cheese
2 tbsp no-sugar-added blueberry fruit spread

Preheat oven to 400 degrees.
Grease 12 medium-size muffin cups or use paper liners; set aside.

Combine the flours, cornmeal, baking powder, baking soda, and salt in a medium mixing bowl.

Combine the egg, sour cream, and juice concentrate in a small bowl; add to the flour mixture, mixing only until moistened.  Very gently stir in the blueberries.

Spoon the batter into the prepared muffin cups, filling each one about 3/4 full.

Bake at 400 degrees for 18 to 20 minutes or until golden brown. Remove from oven and allow to stand in the pans for 5 minutes on a wire rack.

Remove muffins from pan and allow to cool slightly.

In a small bowl combine the cream cheese and fruit spread; serve with warm muffins.

file photo for reference only

CHEESY PARMESAN GRITS

1 cup quick-cooking grits

4 cups water
1/3 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup grated fresh Parmesan cheese

In a medium saucepan, bring the water and salt to a boil; gradually whisk in the grits.  Reduce heat to medium and cook, stirring occasionally, 8-9 minutes or until thickened.  Whisk in the pepper and Parmesan cheese.

SOUTHERN BUTTERMILK CORNBREAD

1 1/4 cups flour

1 cup + 3 tbsp white cornmeal
1/4 cup sugar
1 tbsp baking powder
1 tsp salt
1/4 cup butter, melted
2 large eggs
1 cup buttermilk

Preheat oven to 400 degrees.
Lightly grease an 8-inch iron skillet or cornbread pan and heat in oven for 5 minutes.

In a medium mixing bowl combine the flour, cornmeal, sugar, baking powder, and salt using a wire whisk.  Whisk in the butter.  When butter is incorporated whisk in the eggs and buttermilk until smooth.

Pour the batter into the heated iron skillet and bake at 400 degrees for 30 to 33 minutes until golden brown.

I have had this recipe and photo for so many years I have no idea where it originated.

BASIC MEAT MARINADE WITH TEX-MEX OPTION

1/2 cup olive or canola oil

1/2 cup apple cider vinegar
1 lemon, juiced
2 garlic cloves, chopped
1/4 tsp salt
1/4 tsp freshly ground black pepper

Whisk all the above ingredients together, add meat, and marinade according to the meat recipe.

The above is a basic marinade.  You can add other ingredients to make it a Tex-Mex marinade:

• 1/4 cup chopped cilantro
• 1/2 tsp hot pepper sauce
• replace the lemon above with lime and add the zest

file photo used for reference only

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.

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.

file photo for 

reference only

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.

file photo for reference only

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.
File photo

HOW EASY CAN IT GET VEGGIE DIP

As the name implies, it can't get much easier than this.  Combine two ingredients, set out a platter of fresh veggies and snack away!

1 block (8-oz) cream cheese, softened
1/4 cup bottled Thousand Island salad dressing
fresh vegetables for serving

Beat the cream cheese until fluffy in a small mixing bowl.  Add the salad dressing; beat until well blended.  Cover and chill 3 to 4 hours so flavors can blend before serving.

Serve with a platter of fresh vegetables such as carrot and celery sticks, broccoli florets, etc.

Yield: approximately 1 1/4 cups dip