Lowfat Hummus

From www.RecipeGirl.com

1/2 cup 1% low fat cottage cheese
1/4 cup fresh parsley
2 Tbsp tahini
1/4 tsp grated lemon rind
1 Tbsp freshly squeezed lemon juice
1/2 tsp ground coriander
1/8 tsp salt
1 clove garlic
1 (15 ounce) can chickpeas, drain & save chickpea liquid (then rinse & drain)

1. Place all ingredients in food processor; process until smooth. Use reserved chickpea liquid to thin out hummus, if needed. Taste and adjust spices, as desired.

2. Scoop hummus into a dish, cover and store in refrigerator.

3. Serve with pita bread or fresh vegetables.

Servings: 4

Nutrition Facts
Calories 203
Calories From Fat (24%) 48
Total Fat 5.62g
Saturated Fat 0.88g
Cholesterol 1.13mg
Sodium 528.72mg
Potassium 283.80mg
Carbohydrates 28.79g
Dietary Fiber 5.56g
Sugar 0.90g
Net Carbohydrates 23.22g
Protein 10.58g

Stuffed Peppers

I did this last night for our family with delicious green bell peppers fresh from our garden.

1 Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.

2 Preheat oven to 350 degrees F
Prepare Cafe Rio(cilantro/lime rice) Rice. The recipe is found under "Sides". Season and brown meat. Drain oil. Blend a can of Mexican Stewed Tomatoes - I prefer the Mexican Stewed Tomatoes with Cilatro by Western Family - and add to meat. Honestly, I did the can because it is was fast and easy. You can do whatever kind of sauce you prefer.

3 Mix cooked rice and meat/tomato mixture together.
Place peppers in baking dish. Put a layer of cheese in bottom of pepper, then stuff meat and rice mixture, and top with another layer of cheese. Add 1/4 cup water to the bottom of the baking dish and cook for 40-50 minutes (longer if peppers are large).

Grilled Bruschetta Chicken

4 small boneless skinless chicken breast halves (1 lb.)

1/4 cup KRAFT Sun-Dried Tomato Dressing, divided

1 tomato, finely chopped

1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1/4 cup chopped fresh basil

HEAT grill to medium heat.

COVER half the grill grate with sheet of heavy-duty foil. Place chicken in large resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing.

PLACE chicken on uncovered side of grill; cover with lid. Grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil.

TURN chicken over; place on foil. Top with tomato mixture. Grill, covered, grill 8 min. or until chicken is done (165ºF)
.

recipe from KRAFT

Honey Lime Enchiladas

4-5 T. honey
5 T. lime juice
1 T. chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream


Mix the honey, lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a Ziploc bag and let it sit in the fridge for a few hours). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese (and a little enchilada sauce), saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

recipe from The Girl Who Ate Everything

Poppy seed muffins

Ingredients:
Muffins:
3 eggs
2 1/2 c. sugar
1 1/8 c. vegetable oil
1 1/2 c. milk
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 1/2 T. poppy seeds
1 1/2 tsp. vanilla extract
1 1/2 tsp. almond extract
3 c. flour

Glaze:
3/4 c. sugar
1/4 c. milk (or you could use orange juice for a little zip)
1/2 tsp. vanilla extract
1/2 tsp. almond extract
2 tsp. butter

Directions for muffins:
Beat together the eggs, sugar and vegetable oil. Add in milk, salt, baking powder, poppy seeds, vanilla, almond extract and flour. Mix well. Bake in paper lined muffin cups (filled 3/4 full) at 350 degrees for 15-20 minutes. The tops should be a light golden brown and the centers should come out clean.
Directions for glaze:
In a saucepan over low heat, combine all ingredients. Warm in pan until sugar is dissolved.

Dip the tops of the muffins into the glaze while the muffins are still warm and put on a cooling rack to cool. Once glaze has set, they are ready to eat.

This has been my favorite recipe thus far. They are delicious in the morning and my kids love them.

Winger's sticky fingers

Breading the chicken:
1 lb chicken (or as many as needed)
1/2 to 1 c. flour
1/2 to 1 c. cornstarch
3 eggs, beaten
oil to fry
Dip chicken in egg, then flour and then cornstarch making sure the chicken is covered well. Fry chicken in oil in an electric skillet.
(You may also buy frozen chicken that is already breaded and cook according to the package).

Amazing Sauce:
1/3 c. brown sugar
1/3 c. Worcestershire sauce
1/4 c. ketchup
1 T. honey
2 tsp. Louisiana hot sauce (this stuff rocks)
2 tsp. apple cider vinegar
Over medium heat combine all ingredients and once its a low boil take off the stove.

Dip cooked chicken into the sauce covering all sides and place on a cookie sheet sprayed with non-stick cooking spray. Bake at 350 degrees for 5 to 7 minutes or until sauce thickens and becomes sticky.
Use remaining sauce to serve on the side.

I usually like to double the recipe for extra sauce and serve with ranch and celery sticks

Rosemary Roasted Turkey

Ingredients

3/4 cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
salt to taste
1 (12 pound) whole turkey
Directions

Preheat oven to 325 degrees F (165 degrees C).
In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).

Kandace's Crock Pot Chicken Stew

4 Chicken Breasts
1 can Chicken Broth
1 can Diced Tomatoes
1 can Black Beans, drained & rinsed
1 C Orange Juice
1/2 Small Onion, diced
1 Jalapeno, diced (optional)
2 TB Cilantro, chopped
1 TB Minced Garlic
2 Limes, juiced
Salt & Pepper

1 - Season & brown all sides of the chicken in a skillet (I used Mansmith's Chipotle & Lime). Cut into bite size pieces & put in crock pot.
2- Pour in the rest of the ingredients, mix & turn on the crock pot. (High for 2 hours or Low for 4 hours)
3 - Serve over rice. Enjoy!

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Mix the following 4 ingredients in a med. sized bowl:
2 1/4 cup flour
1 Tbs. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Mix the following ingredients in a large bowl: (tip- I mix with whisk after each ingredient is added)
4 eggs beaten
1 can of canned pureed pumpkin (15 oz.)
1 cup sugar
1/3 cup brown sugar
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 c. oil
3/4 c milk

Add half of the dry ingredients in your med bowl to the large bowl and mix, then add the rest and mix to only combine (don't over mix or you'll have hockey pucks).

Spoon into 24 paper lined cupcake pans 3/4 full.
Preheat oven to 375 and bake for 25 min.
Frost when completely cool.

Cinnamon Creamcheese Frosting:
1 (8oz.) pkg. cream cheese, softened
1/4 c. butter, softened
4 cups confectioners sugar (add more if needed)
1 tsp vanilla
1 tsp cinnamon

With Electric beater mix cream cheese and butter until smooth and fluffy, add vanilla and cinnamon, and one cup of sugar at a time until desired consistancy is reached.

Ranger Cookies

We made these cookies for our Primary children as a treat for after the program. They are loaded with all kinds of goodies! Melissa - I'm posting this for you! ;)

Ranger Cookies
2 c. margarine
2 c. sugar
2 c. brown sugar
4 eggs
1 tablespoon vanilla
4 teaspoons baking soda
1 teaspoon baking powder
4 cups flour
4 cups old-fashioned oatmeal
4 cups Rice Krispies
1 cup coconut
1 (10 oz.) pkg. Heath Bits of Brickle or 1 pound M&M's (I used 1/2 pkg. of each)

Cream margarine, sugars, eggs, and vanilla. Add baking soda, baking powder, and flour; blend well. Stir in oatmeal, Rice Krispies, coconut, and brickle chips or M&M's. Mix well until all ingredients are blended. Roll into large balls with cookie scoop and place on ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Remove from oven and tap cookies sheet firmly on counter to flatten cookies. Makes about 48 large cookies.

Two Easy Recipes

Here are two easy recipes we've made recently...

This toasted cheese is one of my favorites to make for lunch. It is especially good with garden fresh tomatoes and basil!

Toasted Cheese Sandwich
Bread (I use whatever I have on hand. I love it on crusty Italian bread or a sliced bagel)
Sliced tomatoes (any kind will work)
Basil (if I don't have fresh on hand, I use the dried)
Salt and Pepper
Cheese (once again, any kind will work. I like to use Provolone or a Monterey Jack/Cheddar mix)

Slice tomatoes thin and layer on slice of bread or bagel. Sprinkle with chopped or dried basil leaves. Salt and pepper to taste. Sprinkle cheese over the top and put into oven or toaster oven. Broil until cheese is bubbly.

This is our kids' favorite "breakfast for dinner". They love it with homemade freezer jam. We also love it with fresh berries and whip cream.

Hootenanny Pancake (aka German Oven Pancake)
6 eggs
1 cup flour
1 cup milk
1/2 tsp. salt
1/2 cup butter
fresh strawberries, sliced

Beat together eggs, flour, milk and salt for 5 minutes. Meanwhile, heat oven to 425 degrees. Place 1/2 cup butter in a 9 x 13 baking dish. Put in hot oven just long enough to melt butter. Remove and pour beaten egg mixture into hot butter. Bake at 425 degrees for 20 minutes. Pancake will "grow" up sides of pan. Cut into slices and top with powdered sugar and fresh strawberries, or maple syrup.

Three Cheese Chicken Penne Pasta Bake

1-1/2 cups multi-grain penne pasta, uncooked

1 pkg. (9 oz.) fresh spinach leaves

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

1 tsp. dried basil leaves

1 jar (14-1/2 oz.) spaghetti sauce

1 can (14-1/2 oz.) diced tomatoes, drained

2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided

2 Tbsp. KRAFT Grated Parmesan Cheese

HEAT oven to 375ºF.

COOK pasta as directed on package, adding spinach to the boiling water the last minute.

COOK and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in Neufchatel.

DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.

BAKE 20 min.; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

From Kraftfoods.com, located here.

Vegtable Pizza

This is a great way to use a lot of your gardens vegetables.

1 medium zucchini, quartered length wise
1 small yellow summer squash, quartered lengthwise
1 small red sweet pepper, quartered lengthwise
2 tablespoons olive oil
1 teaspoon black pepper
1/2 teaspoons salt
1 large ripe tomato, chopped
1/4 cup mayo or salad dressing
2 tablespoons purchased basil pesto
1 tablespoon snipped fresh basil
1 tablespoon snipped fresh oregano
4 6-7 inch flour tortillas
1 cup shredded mozzarella or smoked provolone cheese

1. Brush zucchini, summer squash, and sweet pepper with oil; sprinkle with pepper and salt. Place on grill directly over medium heat until crisp-tender, turning once halfway through grilling. Allow 8-10 minutes of sweet pepper and 5-6 minutes for zucchini and summer squash. Remove vegetables from grill.

2. Chop grilled vegetables. In medium bowl combine chopped vegetables, tomato, mayo, pesto, basil, and oregano. Place tortillas on grill rack directly over heat. Spread the vegetable mixture over the tortilla. Sprinkle with shredded cheese. Cover and grill for 2-3 minutes more or until tortillas are lightly toasted, vegetables are just heated, and cheese begins to melt. Carefully remove from grill. (For a gas grill, preheat grill. Reduce heat to medium. Cover and grill vegetables and tortillas as above.)

Notes:
When I made this I didn't have the pesto and it still tasted pretty good. Be careful when you place the tortillas on the grill I left them for a little over a minute and they started on fire! So I used the raw tortillas from Costco and place them raw on the grill and let the grill cook them.

Gluten Free Recipes Site

http://glutenfreemamafriends.blogspot.com/

Spaghetti Sauce

This is not a canning recipe however, I make it with my canned tomatoes.

1 1/2 lbs. Italian Sausage (can use Ground Beef but doesn't taste as good)
Onion, chopped
Green Pepper, chopped
Garlic Clove crushed

Brown together and drain.

Add:

3-16oz cans Tomatoes (I use 2 Quarts canned Tomatoes and I puree the tomatoes)
1-3 cans Tomato paste (depending on how thick you like)
2 tsp. brown sugar
1 1/2 tsp. Oregano
1 tsp. Salt
1/2 tsp. Basil
1/2 tsp. Thyme
2 Bay Leaves
1-2 Cups Water

Stir together and simmer for 1-2 hours.

I always have extra sauce that I freeze for a later meal.

Fridge Pickles

Need gallon glass jar.

1/3 c salt
3 c apple cider vinegar
3c sugar
1 tbsp celery seed
1 tbsp mustard seed
1/2 turmeric
add garlic cloves chopped(however many you want) onions (how much you want), cukes (enough to help fill the jar with the liquids) all sliced thin.

Mix the top ingredients and then add the veggies. Set in your fridge for 3 days or longer. It will keep for a yr.

By Lynne Lippy

Wanted: recipes for garden veggies

Alright I'm breaking the rules here and instead of posting a recipe I'm asking if anyone has a good spaghetti sauce recipe for canning. We have tomatoes, onions and peppers that need to picked from our garden and I've been reluctant to harvest because I don't know what to do with them now. Can you tell it's my first garden?! Any recipes or suggestions will be greatly appreciated.

Thanks!

Slow Cooker Sweet & Sour Pork

You can do this with pork chops or ribs. I buy the boneless 'country style' ribs when they go on sale (& stock up!).

Brown meat on all sides in a hot frying pan with a little oil.

Meanwhile, mix in crockpot:
1 cup brown sugar
1 cup ketchup
1/2 cup water
1/2 cup white vinegar
(I usually do this 1 & 1/2 times for an average package of meat)

Once the meat is browned, put it in the crockpot with sauce & turn it on low for 8ish hours or high for 4ish hours.

I usually serve this with rice. While the rice is cooking I ladle out the sauce from the crockpot & put it in a pot on the stove & thicken it with cornstarch & water (stir it in really good & make sure it boils).

Bean Salsa

For Kira :)

Bean Salsa

2 large tomatoes or more, chopped (I put in more than two)
3 avocados, chopped
1 can white or sweet corn, drained
1 can black beans, drained and rinsed (rinse well)
1 can sliced olives (I use the larger size can of already sliced olives)
1/2 - 1 green pepper, chopped
1/2 - 1 bunch green onions, sliced
1/4 c. fresh cilantro, chopped
1 clove garlic, minced
1/2 c. Italian salad dressing (I use prepared Good Seasons - Kraft Zesty Italian is also good)
salt and pepper to taste

Mix ingredients together and serve with chips. **This is really yummy with Lime Tortilla chips. We also love to eat it with quesadillas.**

Chicken Salad Croissants

We have adapted this recipe from a few we liked and it has become our favorite. It is great on the croissants. You can also serve it on a bed of lettuce if preferred. We like to make this for dinner in the summer to avoid heating up the kitchen.

Chicken Salad for Croissants
4 skinless, boneless chicken breasts, cooked
1 apple, chopped (either braeburn or fuji)
2 stalks celery, chopped
1 c. halved red seedless grapes
1 c. salted cashews

Cook the chicken and then as you are cutting it up sprinkle liberally with Beaumonde seasoning (by Spice Island, but you can also use Bon Apetite by Schilling). Also sprinkle on salt and pepper. Combine above ingredients and add:

1 tsp. Beaumonde
1/8 tsp. curry (optional)
1 c. mayonnaise
1 c. sour cream
squirt of lemon juice
salt and pepper to taste

Mix everything together and add more seasoning of desired. It is good if refrigerated for a few hours to let the flavors blend together. **I wait to add the cashews right before serving**

*green grapes and toasted slivered almonds can be substituted for the red grapes and cashews if preferred.