Apple Cranberry Slaw

Ingredients:
One 12-oz. bag (4 cups) dry broccoli cole slaw
1 large Fuji apple, cored and chopped
1/2 cup sweetened dried cranberries, chopped
1/4 cup All Natural Almond Accents Honey Roasted Flavored Sliced Almonds
1/4 cup jellied cranberry sauce
2 tbsp. fat-free mayonnaise
2 tsp. honey mustard
2 tbsp. balsamic vinegar
Dash salt, or more to taste
Dash black pepper, or more to taste

Directions:
In a large bowl, combine slaw, apple, dried cranberries, and almonds. Toss to mix and set aside.

To make the dressing, combine cranberry sauce, mayo, and honey mustard in a small bowl. Stir until smooth. Add vinegar, salt, pepper, and 2 tbsp. water. Mix well.

Add dressing to the large bowl and mix thoroughly. Chill or serve immediately. If you like, season to taste with additional salt and pepper. Enjoy!

MAKES 5 SERVINGS

PER SERVING (1/5th of recipe, about 1 cup): 151 calories, 3g fat, 118mg sodium, 30.5g carbs, 5.25g fiber, 21g sugars, 2.5g protein

Sweet Potato Black Bean Enchiladas

Ingredients:

8 whole wheat tortillas

2-3 sweet potatoes (actually yams, the orange ones)

3 TB freeze dried (or fresh) cilantro, divided

1 onion, chopped

2 cloves garlic, minced

1 can black beans, drained and rinsed

1/2 cup water

2 Tb chili powder

1 1/2 tsp ground cumin

2 Tb soy sauce, reduced sodium

baby spinach leaves

1 handful of cheddar cheese

For sauce:

3 TB chili powder

2 TB shortening

8oz can tomato sauce

1 cup water

3 1/2 TB sugar

dash garlic salt

1/2 tsp salt

Stab yams with a fork and cook in microwave. (I use the baked potato button).  Peel and mash. Add 1 1/2 TB cilantro. Set aside.

I start making the sauce while the yams are cooking. (sauce instructions below)

Sauce:

Melt shortening and add chili powder. Let bubble for only 45 seconds, stirring constantly. CAREFUL not to burn it. If you do, you'll definitely smell it and have to start over.  Remove from heat and stir in tomato sauce, water, sugar, garlic salt and salt. Let simmer for 10 minutes or so while you're making the enchiladas. Keep warm.

Preheat oven to 350.

In a medium sized pan, spray nonstick cooking spray.  Saute onions on medium high heat until they are translucent.  Add garlic, stir for 1 minute.  Add beans, water, 1 1/2 TB chili powder, cumin, and soy sauce.  Cook and stir until most of the water has been evaporated.  Then mix in the remaining 1 1/2 TB of the cilantro and remove from heat.

In a tortilla, put a scoop of yam mixture, then 2 spoonfuls of bean mixture and a few spinach leaves.  Roll up and place in a lightly sprayed 13x9 pan.  Repeat for the rest of the enchiladas.

Sprinkle cheese over top.  Pour sauce over top of enchiladas- try to cover all of them so they don't dry out in oven.

Cover w/ foil and bake at 350 for 20-25 minutes until heated through and cheese is melted.

Notes:
*This sauce  is HFCS free.  If you don't mind corn syrup, the original recipe from my mom called for a can of Campbells tomato soup and 1 1/2 cans of water instead of tomato sauce and 1 cup water. Reduce sugar to 2 1/2 TB if using soup. I'm wondering how this would taste using coconut oil instead of shortening.


* Spray your foil with cooking spray before covering to avoid them sticking to it.

* This recipe calls for the yam variety of sweet potato, which are the orangeish ones. It can be a little confusing at the grocery store.  Actual sweet potatoes are lighter colored and aren't as sweet as yams. 
 *  Thank you Trainer Momma for introducing me to Sweet Potato Enchiladas. I will love you forever.

Yam








Sweet Potato

Easy Cheesy Potato Soup

-7-8 lbs potatoes, peeled and cubed
-1 lb baby carrots, sliced
-1/2 lb mushroom, sliced
-4 C. celery, sliced
Boil in water for about 10 minutes or until vegetables are tender. Take half of the veggies and 2 1/2 C of the water and blend until smooth.
In a large sauce pan combine:
-6 T butter
-1 sm. Onion, chopped
-3 cloves of garlic
-1 Packet Chicken Bullion
-Salt and Pepper
-1 T fresh parsley
Cook until onions are tender. Then add
-4T Flour Mix until bubbly. Slowly add
-3 C Milk and stir until slightly thickened.
Pour pureed vegetable into white sauce, then add left over drained vegetables.
Stir to heat through. Serve with
-Shredded Cheddar Cheese and more Salt

Cashew Pasta Bake

2 1/2 cups dried penne or other pasta
dash of olive oil, plus 2 TB
2 TB butter
1 onion, chopped
2 cloves garlic, pressed
2 tsp dried oregano
1/2 lb mushrooms, sliced
14 oz can diced tomatoes
1 heaping TB tomato paste
3/4 cup roasted cashews
1/2 of a small zucchini or yellow squash sliced
salt and pepper
3/4 cup grated cheddar cheese

Boil  pasta and dash of oil for 10 minutes. Drain. Return to pan and stir in butter. Keep Warm.
While pasta is cooking, preheat oven to 400 degrees. Heat remaining oil in large frying pan and saute' onion, garlic and oregano for 3 minutes. Add the sliced mushrooms and zucchini or squash and continue cooking for 5 minutes, stirring occasionally. Stir in diced tomatoes and tomato paste. Cover and cook for about 10 minutes, stirring occasionally.
Add cashews and season with salt and pepper. Transfer to greased shallow oven proof dish. Spoon the buttered pasta on top and sprinkle with grated cheese. Cover and bake for 20 minutes. Cheese will turn crisp and golden.
Serve with freshly grated parmesan cheese.

Mom's Sloppy Joe's

2 lbs ground beef
1 can (8oz) tomato sauce
1 T dry mustard
4 T brown sugar
1 T worchestershire sauce
1 C ketchup
2 T vinegar

Brown beef, drain off fat and add about a tablespoon of flour to absorb any left over fat. Add the rest of the ingredients and simmer for an hour.
Serve on Buns
Can be made ahead of time and put in the crock pot on warm/low until you’re ready to eat.
Can also freeze!

LAURA C's CHOCOLATE CHIP COOKIES

1 c Crisco
3/4 c brown sugar
3/4 c sugar
2 eggs
2 tsp vanilla
2 tsp baking powder
2 1/2 c flour
pinch of salt
1 pkg milk chocolate chips (she always used the BIG ones)

cream together Crisco, sugars, eggs and vanilla. Add dry ingredients and blend till well mixed. Stir in chocolate chips.
Bake @ 350 for 11-12 minutes. Let cool 2 minutes before removing to cooling rack.

*I altered this a little bit. The original recipe called for 1 tsp baking soda. I didn't have any so I substituted 2 tsp baking powder. Also, the original recipe bakes for 8-10 minutes. These bake for right about 12 minutes.

Chocolate Chip Waffles

• 4 eggs
• 4 cups whole wheat flour
  
• 3 1/2 cups milk
• 1/2 cup vegetable oil
• 1/2 cup applesauce
• 4 tablespoons sugar
• 8 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoon vanilla extract
• 1 cup semi sweet chocolate chips (I chopped mine smaller. Or use the mini ones)
  

Directions

1. Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, applesauce oil, sugar, baking powder, salt and vanilla, just until smooth.Stir in chocolate chips.
   
2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot. Makes 20 belgian waffles.

Suggested toppings: vanilla yogurt and fresh berries, butter and powdered sugar, peanut butter and jelly, or flavored syrup.

BAKED CHICKEN CHIMICHANGA

1/4 C butter
1/4 C flour
1 C chicken broth
8oz sour cream
8oz can green chilies
3 C chopped cooked chicken
1-2 tsp Mexican seasoning (more or less depending on your taste)
4 green onions chopped
8 flour tortillas

Melt butter, stir in flour, add broth, heat and stir until thick and bubbly. With a whisk, add sour cream and chilies; remove from heat.
In a bowl toss chicken, Mexican seasoning and onion together and add 1 C sauce mixture.
Butter one side of tortillas and fill unbuttered side with mixture.
Fold up and place seam side down in baking dish.
Bake @ 475 for 12-14 minutes or until crisp and light golden brown. Serve with remaining sauce.

SCHEZWAN CHICKEN

6-7 chicken breast, cut into strips
3 eggs, beaten
Oil, for frying
mix the following...
3/4C corn starch
3/4C flour
1tsp garlic salt
in a sauce pan combine the following and bring to a boil stirring often..
1/2C chicken broth
1C vinegar
1 1/2 C sugar
2T soy sauce
8T ketchup
1 tsp crushed red pepper flakes

Dip chicken in Egg
Then dip in starch mixture
Fry in oil till crisp
Place chicken in baking dish
Pour sauce over chicken
Bake @ 350 for 45 minutes
Toss chicken in sauce and bake 5 more minutes

I serve this with seasoned rice and broccoli
Serves a family of six with some left over for lunch!

Black Bean Burgers

I found a better black bean burger than this. 
Go to this link.  It takes longer because it calls for brown rice, but it's worth it.
I made up a recipe for black bean burgers today. Pretty tasty!
1 can black beans rinsed, drained
1/4 onion, chopped
1 clove garlic
1/2 cup seasoned bread crumbs (mine were Italian)
1 egg

Pour rinsed, drained beans in a bowl and chop them with your Pampered Chef chopper or mash with a fork. Add the rest of the ingredients. Form into 4 patties. Grill in greased foil pouches. I did mine 6 minutes on each side.
I've also made them in the oven, still using greased foil packets. 350 degrees, 10 minutes on each side.

Chicken Caesar Pizza

Ingredients:
Caesar salad dressing
shredded cooked chicken, I used about 1 large chicken breast
1/2 onion
2 tomatoes
mozarella cheese
romaine lettuce

Start with your favorite whole wheat crust recipe.
Spread Caesar dressing on rolled out crust dough. Layer on thinly sliced onion, tomatoes, shredded chicken and chopped fresh spinach. Sprinkle on mozarella cheese.
Bake at whatever your crust recipe suggest.
Mine was 17 minutes at 425 degrees.
Top with romaine lettuce. I took pictures before the lettuce so you could actually see what was on the pizza.

Broiled Tilapia Parmesan

• 1/2 cup Parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

Directions

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Not low fat, but very tasty. Next time I might try it with lite mayo. This dish will be on the menu often. Everyone liked and and would have eaten more.

Nutritional Information

Amount Per Serving Calories: 203 | Total Fat: 11.4g | Cholesterol: 59mg

Chicken Tomatillo Soup

• 
  
• Shredded chicken meat (about 1-2 breasts worth)
• 4 c. chicken broth (I used low-sodium)
• 1 can black beans, drained and rinsed
  
• 1 cup corn
• 1 medium onion, diced
• 3 tomatillos, chopped
• 4 garlic cloves, chopped
• 1 can chopped tomatoes, including liquid
• 1 heaping TB dried cilantro
  
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp paprika

Top soup with:

• shredded cheese (cheddar, jack, mexican blend), if desired
• 1 avocado, diced
  
• sour cream, if desired
• tortilla chips

Add a little cooking spray to your soup pot and set over medium heat. Add onions and the tomatillos and cook for about 5 to 8 minutes, until the onions have softened and are beginning to turn a light brown. Stir in the chopped garlic cloves and cook for another 2 minutes. Next, add the chopped tomatoes with liquid, beans, corn, chicken, cumin, paprika, cilantro, and finally the chicken broth.

Bring soup to a boil, then reduce heat and simmer for about 10 minutes. Top with sour cream, tortilla chips, chopped avocado and grated cheese.

This recipe swiped from Average Pantry Gourmet on Just A Mom, HA.

Chocolate Oat Marshmallow Chewies

¾ C Butter or margarine, softened                                 

1 C. Brown sugar                                                     

1 ¼ C. Flour

1 ½ C. Dry quick oats

½ tsp. Baking soda

½ tsp. Salt

4 C. Mini marshmallows

1 C. Milk chocolate chips

Cream butter and sugar together. Combine flour, oats, salt and baking soda; Add to butter mixture and mix well  Set aside 1 ¼ C. for topping.

Press mixture into buttered 13 x 9. Sprinkle with chocolate chips and marshmallows. Crumble reserved mixture over top. Bake at 375 for 15-18 minutes. Marshmallows should brown slightly.

(this recipe came from Sister Child from my old ward in Roy. I sent it to Vennesa years ago. We thought it was lost, but she was able to pull it off of her hard drive)

Spinach Salad and Dressing

I got this recipe from "The Essential Mormon Cookbook" I just added a couple things. It is so good!

1 bag baby leaf spinach

1 bag lettuce
1/2 cup toasted slivered almonds

1/2 cup chow mein noodles

2 cups fresh mushrooms

2 small cans mandarin oranges (drain and rinse)

Dressing: (I can't say it is healthy but it is tasty!)

2/3 cup vinegar

1 1/2 cups sugar

2 Tablespoons chopped onion

1 teaspoon dry mustard

2 teaspoons salt

1 1/2 cups oil

Mix all ingredients, except oil, in blender. Add oil slowly while still blending. Once it is mixed you can keep it for 3 weeks in the refrigerator.

Add dressing to salad right before serving, top with the chow mein noodles and almonds.

I use about 1/3 of the dressing for this salad.

CARMEL APPLES

2 C brown sugar
1 C corn syrup
1/2 C butter
1 can sweetened condensed
1 tsp vanilla
12 granny smith apples
12 wooden dowels (6'' long 1/4'' diameter)
melting chocolate
Toppings:
  crushed cookies
  sprinkles
  candy pieces
  chopped nuts
  coconut

Wash and dry apples. remove stems and insert sticks. Set aside.

Melt butter in a sauce pan, add brown sugar and corn syrup. Stir with a wooden spoon until smooth over medium heat.Add the sweetened condensed milk, continue to stir. Bring mixture to 245 degrees. Remove from heat and add vanilla. Cool mixture to 210 degrees and quickly dip apples.

Place dipped apples on a sheet pan lined with parchment paper. Let dry and then dip in melted chocolate. While the chocolate is still wet dip in toppings. Place back on parchment paper to dry, Store in refrigerator for up to seven days. Let stand at room temperature for 10 minutes before slicing.

Tip: I couldn't find the right size dowels, so I bought 12" inch length, cut them in half and then sharpened one end with the pencil sharpener so it was easier to poke them through the apples.

Fruit and Veggie Kabobs

Since I have all of these fruits and vegetables from the food co-op:

I have been trying to plan my dinners around what I have.

I saw this recipe and got the idea to do some kabobs.

I used these veggies and fruits:

Green pepper, mushrooms, orange pepper, mango, purple onion and pineapple.

Marinade:
1/2 c. olive oil
1/4 c. balsamic vinegar

1/4 c. pineapple juice
2 Tbl. Brown Sugar (a little more if you want it sweeter)

2 cloves of garlic

salt and pepper

If you have wood skewers soak them in water first.

Mix this all together and pour over vegetables. Let them marinate for a couple hours.

Put them on skewers and then you can grill them or I broiled them.

I put some foil over a cookie sheet and broiled them for about 10 minutes, turning them every couple minutes.

Serve with rice.

Crispy Bean and Corn Burritos

Sort of like a crisp bean burrito from Taco Time with less fat (and no mexi fries).

Crispy Bean and Corn Burritos

1 can Refried beans (I used the fat free kind)
1/2 can Green Chili Enchilada sauce
1 cup corn (frozen or canned)
1 cup grated cheddar cheese
6 flour tortillas (mine were large, you could do more smaller ones)

butter



Combine the beans, enchilada sauce and the corn and heat on the stove top. While the beans are heating up spread a little butter on one side of each tortilla. When the beans are heated through put a couple scoops into each tortilla, add some grated cheese and then roll up tucking the ends in. (Butter side should be on the outside.) Put in glass baking dish, Bake at 475 for about 12 minutes, until tortillas are brown and crispy.

Chocolate Chip Banana Bread

1/3 cup canola oil (original recipe called for shortening)
1/2 cup sugar
2 eggs
1 heaping cup mashed bananas
1 3/4 cup whole wheat flour (originally white flour)
2 tsp baking powder
1/2 tsp salt
1/4 tsp soda
1/2 cup semi-sweet chocolate chips

Cream first 3 ingredients together. Sift together dry ingredients in a separate bowl. Add to the creamed mixture alternating with bananas, beating well after each addition. Add choc chips.
Pour into a greased 8 1/2 x 4 1/2 bread pan. (I usually double or triple recipe)
Bake at 350 for 1 hour.

Berry Smoothie

I never measure, so this is my best guess.
7-10 frozen strawberries
1/4 cup frozen raspberries
1/3 cup frozen blueberries
1/2 a banana
1 tsp flax seed (optional, but adds omega-3's)
equal parts OJ and skim milk. Maybe start with 1/4 cup each.

I add the OJ and milk just enough to get my blender going. This makes enough for a large smoothie for me and a taste for anyone who is hanging on my legs asking for some.
Pictured with banana chocolate chip bread.

Pizza Rolls and Bread Sticks

This picture is before baking. They rise in the oven like sweet rolls. (My camera ate my "after" picture.)
Pizza dough
spaghetti sauce
grated cheese
toppings of your choice: I did pepperoni's and fresh mushrooms. I've also had BBQ sauce and chicken.
Use your favorite pizza crust recipe or use this recipe.
These are made like sweet rolls, except with Pizza toppings.
Preheat to 350 degrees.
After first rise take half the dough and roll out to 1/4 inch. Mine was about 28 inches long, maybe 14 wide. Spread with spaghetti sauce. Chop up your toppings and sprinkle over the sauce. Sprinkle on the cheese and roll up starting on the long end. Pinch closed, then use floss to cut into 2 inch sections and place on greased baking sheet. You can let them rise a little or just bake them immediately for 25 minutes. I ended up with 14 pizza rolls. They're big, so one was plenty for me.
I used the other half of the dough to make breadsticks.
Roll out another rectangle a foot long and 1/4 inch thick. Brush with butter, sprinkle with parmesan. Use pizza cutter to slice in one inch slices. Twist and place on greased baking sheet. Let rise or bake immediately 16 minutes at 350.
Serve with ranch and/or pizza sauce.

Chocolate Oat Squares

1 cup plus 2 TB butter, softened, divided
2 cups packed brown sugar
2 eggs
4 tsp vanilla, divided
3 cups quick-cooking oats
2 1/2 cups flour
1 1/2 tsp salt, divided
1 tsp baking soda
1 can (14 oz) sweetened condensed milk
2 cups (12 oz) semi-sweet chocolate chips

Preheat oven to 350 degrees.
In mixing bowl, cream 1 cup butter and brown sugar. Beat in eggs and 2 teaspoons vanilla. Combine oats, flour, 1 tsp salt, and baking soda. Stir into creamed mixture. Press 2/3 of the oat mixture into a greased 15 x 10 x 1 inch pan.
In sauce pan, combine s.c. milk, chocolate chips, remaining 2 tsp butter and 1/2 tsp salt. Cook and stir over low heat until chocolate is melted. Remove from heat and add 2 tsp vanilla.
Spread over the oat crust. Sprinkle w/ remaining oat mixture. Bake 22 minutes or until golden brown. Cool and cut into squares.
Original recipe came from Taste of Home magazine November 2000 and contained 1 cup chopped walnuts.

Terriyaki Sauce

1/4 C Soy sauce
1 C water
1/4 tsp garlic salt
5 T brown sugar
2 T honey
2 T cornstarch
1/4 C cold water

In a sauce pan combine all but cornstarch and 1/4 c water. Mix cornstarch and cold water in a cup and disolve. Add to sauce in pan. Heat over medium heat stirring often until thickened.

I serve this with stir fry veggies and spaghetti noodles. YUMMY! It's a good dipping sauce too!
Makes about 1 1/2 C.