Appetizers
Tangy Deviled Eggs
(from Tricia)
6 hard boiled eggs
1/4 cup mayonnaise
1 tsp yellow mustard
3/4 tsp apple cider vinegar
Salt and pepper to taste
Paprika for garnish
Mix all ingredients (except paprika) with yolks until smooth. Spoon into the whites and sprinkle with paprika.
Mix all ingredients (except paprika) with yolks until smooth. Spoon into the whites and sprinkle with paprika.
Tip for hard cooking eggs: If you have trouble peeling hard boiled eggs, try steaming them. Place raw eggs in a steamer over boiling water for 20 minutes. Turn off heat and let stand for another 10 minutes. Immediately rinse in cold water. The eggs should peel easily.
Soups and Salads
Loaded Baked Potato Soup
(from Linda)
Serves 4
6 oz butter
2/3 cup half-and-half
1 1/3 cups milk
2 tsp salt
2/3 cups flour
3 1/3 cups vegetable broth
Pepper to taste
4 baked potatoes, peeled and cubed
2/3 cup half-and-half
1 1/3 cups milk
2 tsp salt
2/3 cups flour
3 1/3 cups vegetable broth
Pepper to taste
4 baked potatoes, peeled and cubed
Melt butter. Stir in flour until smooth and cook for 1-2 minutes. Add broth while whisking. Add milk and half-and-half. Broth will thicken. Add potatoes and heat thoroughly. Serve with garnishes on the side.
Garnishes:
Bacon bits
Cheddar cheese
Sour cream
Chives
Cheddar cheese
Sour cream
Chives
Black Bean, Corn, and Chorizo Soup
(from Peggy)
This recipe is from the Cooking with Paula Deen magazine (2008).
Healthier version: Peggy uses soy chorizo. It’s much less greasy, has good texture, and tastes the same as meat chorizo. It’s available at Trader Joe’s. One brand in called “Soyrizo.”
3/4 lb of chorizo sausage, casing removed. (Use the softer style that will crumble when cooked.)
2 jalapeño peppers , seeded and minced
1 onion, chopped fine
Two 15-oz cans of black beans, drained
One 15-oz can Niblets corn
2 medium carrots, minced
15 oz tomato sauce
32 oz low sodium chicken broth
1-2 Tbsp vegetable oil
2 tsp lime juice
1 tsp cumin powder
Kosher salt and fresh ground pepper
Sour cream and/or grated Cheddar cheese for garnish
In a large Dutch oven, heat oil and then combine sausage, carrots, jalapeños, and onion; cook over medium-high heat, stirring frequently, 10 to 12 minutes, or until sausage is browned and crumbles. Drain well.
Stir in broth, beans, corn, tomato sauce, lime juice, and cumin. Bring to a boil; reduce heat, and simmer at least 30 minutes, stirring occasionally.
Garnish with sour cream and cheese, if desired.
Tortellini Soup
(from Dawn)
Mild Italian sausage (turkey), sliced
2 cloves garlic, crushed
½ bunch fresh spinach
8 oz tomato sauce
8 oz sliced mushrooms
1 onion, chopped
3 –4 carrots, sliced
1 zucchini, sliced
16 oz can crushed, peeled tomatoes
1 lb fresh or frozen tortellini (any flavor)
Parsley and basil
2 cloves garlic, crushed
½ bunch fresh spinach
8 oz tomato sauce
8 oz sliced mushrooms
1 onion, chopped
3 –4 carrots, sliced
1 zucchini, sliced
16 oz can crushed, peeled tomatoes
1 lb fresh or frozen tortellini (any flavor)
Parsley and basil
Brown sausage; add garlic when grease begins to render. Drain and add to stock.
Add carrots, onion, tomatoes, and tomato sauce. Cook 1 hour, and then add zucchini and mushrooms, cooking until zucchini is tender.
Add tortellini, spinach, and herbs; cook until tortellini is tender, about 5 minutes.
Serve with Parmesan cheese.
Crockpot Version
Put all ingredients except zucchini and tortellini into crockpot and cook covered for 5–6 hours.
Add spinach and tortellini during the late ½ hour of cooking time.
1/2 lb Italian turkey sausage links, casing removed, crumbled
1 small onion, chopped
1-1/2 tsp canola oil
1 garlic clove, minced
2 cups water (or Imagine Creamy Tomato Soup)
1 can small white beans, rinsed and drained
1 can (14 oz) diced tomatoes, undrained
1 can (14 oz reduced sodium chicken broth)
3/4 cup uncooked elbow macaroni
1/4 tsp pepper
1 cup fresh spinach leaves cut into strips
5 tsp shredded Parmesan cheese
In a large saucepan, cook sausage over medium heat until no longer pink; drain, remove sausage, and set aside. In the same pan, saute onion in oil until tender. Add garlic; saute 1 minute longer.
Add the liquid, beans, tomatoes, chicken broth, macaroni, and pepper. Bring to a boil. Cook uncovered for 8-10 minutes or until pasta is tender.
Reduce heat to low; stir in sausage. Add spinach. Cook for 2-3 minutes or until spinach is wilted. Garnish with cheese.
Pasta Fagioli Soup
(from Helen)1/2 lb Italian turkey sausage links, casing removed, crumbled
1 small onion, chopped
1-1/2 tsp canola oil
1 garlic clove, minced
2 cups water (or Imagine Creamy Tomato Soup)
1 can small white beans, rinsed and drained
1 can (14 oz) diced tomatoes, undrained
1 can (14 oz reduced sodium chicken broth)
3/4 cup uncooked elbow macaroni
1/4 tsp pepper
1 cup fresh spinach leaves cut into strips
5 tsp shredded Parmesan cheese
In a large saucepan, cook sausage over medium heat until no longer pink; drain, remove sausage, and set aside. In the same pan, saute onion in oil until tender. Add garlic; saute 1 minute longer.
Add the liquid, beans, tomatoes, chicken broth, macaroni, and pepper. Bring to a boil. Cook uncovered for 8-10 minutes or until pasta is tender.
Reduce heat to low; stir in sausage. Add spinach. Cook for 2-3 minutes or until spinach is wilted. Garnish with cheese.
Pear Vinaigrette Salad with Gorgonzola and Candied Pecans
(from Tricia)
Serves 6–8
All ingredients are available at Trader Joe’s
Two bags (or about 12 cups) of assorted baby spinach, lettuces, and tender greens (TJ’s Serrano mix works well)
Pear/gorgonzola vinaigrette salad dressing (available in the salad section—this is a low fat dressing)
6–8 oz crumbled gorgonzola cheese
1 bag of candied pecans
Toss all ingredients with the amount of salad dressing to taste.
German Potato Salad
(from Dawn)
6 potatoes, boiled and sliced
6 slices of bacon, fried until crisp and crumbled (reserve bacon fat)
1 cup chopped onion
1 cup chopped celery
1 garlic clove
1 to 2 Tbsp sugar
1 ½ tsp salt
½ tsp celery seed
Pepper to taste
6 slices of bacon, fried until crisp and crumbled (reserve bacon fat)
1 cup chopped onion
1 cup chopped celery
1 garlic clove
1 to 2 Tbsp sugar
1 ½ tsp salt
½ tsp celery seed
Pepper to taste
In 1/3 cup bacon fat, cook the onion, celery, garlic, sugar, salt, celery seed, and pepper. Combine the cooked vegetable mixture with the potatoes in a large bowl.
Dressing
3 Tbsp flour
1-1/3 cups water
2/3 cup cider vinegar
Mix together in a saucepan and cook until thickened. Pour over the potato mixture and add the crumbled bacon. Stir to combine all ingredients.
Healthier version: Substitute turkey bacon and use canola oil in place of the bacon fat.
Lettuce (I usually use romaine)
Salad veggies of your choice (tomatoes, cucumber, radishes, avocado, etc.)
1/2 to 1 lb ground meat depending on how big you make the salad and how much meat you want
Taco seasoning mix
Grated cheese (I like Colby jack or cheddar)
Tortilla chips roughly broken
Salsa
Spicy ranch dressing
Sour cream (optional)
I like the meat to be pretty spicy so when I’m cooking it I add chili powder, cumin, black pepper, and oregano; then for 1 lb of meat, I use a package of Lawry’s Taco Seasoning according to the directions on the package. I usually use ground chuck 80/20 and drain the fat really well before adding the taco seasoning mix.
Toss the salad with the dressing, add the meat and cheese and toss again. Add chips at the end or serve the salad over chips. Add salsa and sour cream to taste.
P.S. I make this salad differently every time depending on what I have on hand. It’s really just the seasoned meat and chips that make it a taco salad!
1 pkg dried cranberries
1 pkg honey roasted pecan pieces
4 oz crumbled gorgonzola
1/2 bottle of Brianna's Poppy Seed dressing
Taco Salad
(from Peggy)Lettuce (I usually use romaine)
Salad veggies of your choice (tomatoes, cucumber, radishes, avocado, etc.)
1/2 to 1 lb ground meat depending on how big you make the salad and how much meat you want
Taco seasoning mix
Grated cheese (I like Colby jack or cheddar)
Tortilla chips roughly broken
Salsa
Spicy ranch dressing
Sour cream (optional)
I like the meat to be pretty spicy so when I’m cooking it I add chili powder, cumin, black pepper, and oregano; then for 1 lb of meat, I use a package of Lawry’s Taco Seasoning according to the directions on the package. I usually use ground chuck 80/20 and drain the fat really well before adding the taco seasoning mix.
Toss the salad with the dressing, add the meat and cheese and toss again. Add chips at the end or serve the salad over chips. Add salsa and sour cream to taste.
P.S. I make this salad differently every time depending on what I have on hand. It’s really just the seasoned meat and chips that make it a taco salad!
Cranberry Gorgonzola Salad
2 heads of romaine hearts1 pkg dried cranberries
1 pkg honey roasted pecan pieces
4 oz crumbled gorgonzola
1/2 bottle of Brianna's Poppy Seed dressing
Main Dishes
Cheesy Baked Lentil, Rice, and Turkey Casserole
(from Randi)
Serves 4
1 tsp extra virgin olive oil
8 oz turkey breast cubed (or substitute ground turkey)
1 small yellow onion, chopped
2 cups fresh spinach (packed)
1 can (19 oz) lentil soup
¾ cup converted brown rice
½ tsp dried thyme
½ tsp salt
¼ tsp ground black pepper
¼ cup water
½ cup grated reduced fat Swiss cheese
½ cup grated extra-sharp cheddar cheese
8 oz turkey breast cubed (or substitute ground turkey)
1 small yellow onion, chopped
2 cups fresh spinach (packed)
1 can (19 oz) lentil soup
¾ cup converted brown rice
½ tsp dried thyme
½ tsp salt
¼ tsp ground black pepper
¼ cup water
½ cup grated reduced fat Swiss cheese
½ cup grated extra-sharp cheddar cheese
Heat oven to 400 degrees. Spray 2-quart baking dish with cooking spray.
Heat oil in a large skillet over medium-high heat. Add turkey and onion and sauté until turkey is no longer pink, about 5 minutes. Add spinach and sauté for another minute. Transfer mixture to prepared baking dish.
Add soup, rice, thyme, salt, pepper, and water. Stir to combine. Cover baking dish tightly with foil, and bake for 40 minutes or until rice has absorbed all the liquid.
Uncover and sprinkle with both cheeses. Bake for another 5 minute or until cheese is melted.
Chicken Casserole
(from Randi)
Serves 6
6 chicken breasts
1 onion
2 celery stalks
1 can mushroom soup
2 cups sour cream
1 8-oz package Pepperidge Farm herb stuffing mix
2 8-oz cans mushrooms semi-drained
1 stick butter or margarine
2 cups chicken broth
1 onion
2 celery stalks
1 can mushroom soup
2 cups sour cream
1 8-oz package Pepperidge Farm herb stuffing mix
2 8-oz cans mushrooms semi-drained
1 stick butter or margarine
2 cups chicken broth
Cook chicken, onion, and celery in water with a dash of salt. When done, chunk the chicken and place in a 9x13 glass pan.
Note: Not sure if everything below should be mixed together or whether mushrooms are a separate step from stuffing.
Mix 1 cup broth with mushrooms, and layer over the chicken.
Melt margarine; add broth and mix in stuffing until moist, and pour over chicken.
Bake at 350 degrees for 30-40 minutes.
Tastes better if made the day before. Can be frozen.
Hot Chicken Salad
(from Margie)
4 cups chopped (diced or shredded) cooked chicken (or ham or turkey)
2 cups chopped celery
½ c. minced onion
2 Tbsp. lemon juice
2/3 cup chopped almonds
1 small jar chopped pimientos, drained
¾ c. mayonnaise
½ c. Miracle Whip (this ingredient is important—don’t skip it)
2 cups chopped celery
½ c. minced onion
2 Tbsp. lemon juice
2/3 cup chopped almonds
1 small jar chopped pimientos, drained
¾ c. mayonnaise
½ c. Miracle Whip (this ingredient is important—don’t skip it)
Topping:
1 ½ c. sharp cheddar cheese, grated
1 c. crumbled potato chips
1 ½ c. sharp cheddar cheese, grated
1 c. crumbled potato chips
Instructions:
Mix all ingredients (except topping) together well and pour into a large shallow baking dish. Top with grated cheese and potato chips. Bake at 400 degrees for 30 minutes.
Mix all ingredients (except topping) together well and pour into a large shallow baking dish. Top with grated cheese and potato chips. Bake at 400 degrees for 30 minutes.
Breads
Beer Bread 1
(from Peggy)
3 ½ c flour
3 Tbsp sugar
1 Tbsp baking powder
1 ½ tsp salt
12 oz beer
1 egg, beaten (for egg wash)
3 Tbsp sugar
1 Tbsp baking powder
1 ½ tsp salt
12 oz beer
1 egg, beaten (for egg wash)
Sift dry ingredients together.
Make well in center, and add the beer.
Mix with fork until just combined.
Turn dough onto floured surface, and knead to form a ball.
Put dough on baking sheet, and slit the top of the loaf with X using a sharp serrated knife.
Brush with egg wash.
Bake until golden brown.
375 degrees
About 45 min
Beer Bread 2
(from Tricia)
The bread made by Tricia was a Longaberger mix. The following recipe is very similar.
3 cups all-purpose flour
1/4 cup whole wheat flour
1/4 cup wheat germ
4 Tbsp sugar
1 Tbsp baking powder
1 tsp salt
12 oz lager-style beer (e.g., ordinary Bud or other “regular” beer )
¼ cup water
3 Tbsp melted butter
1/4 cup whole wheat flour
1/4 cup wheat germ
4 Tbsp sugar
1 Tbsp baking powder
1 tsp salt
12 oz lager-style beer (e.g., ordinary Bud or other “regular” beer )
¼ cup water
3 Tbsp melted butter
Sift dry ingredients together.
Make well in center, and add the beer and water.
Stir until just combined.
Turn dough into a greased loaf pan.
Pour butter on the top of the loaf.
Bake until golden brown.
375 degrees
About 45–50 min
Desserts
Mocha Ricotta Crème
(from Dawn)
½ cup part-skim ricotta cheese
½ tsp unsweetened cocoa powder
¼ tsp vanilla extract
1 package sugar substitute
Dash of espresso powder (or instant decaf)
5 mini chocolate chips
½ tsp unsweetened cocoa powder
¼ tsp vanilla extract
1 package sugar substitute
Dash of espresso powder (or instant decaf)
5 mini chocolate chips
Mix the ricotta, cocoa powder, vanilla, and sugar substitute in a dessert bowl. Serve chilled with a dusting of espresso powder and sprinkled with the mini chocolate chips.
Nutritional Information:
261 calories
14 g total fat (9 g sat)
17 g carbohydrate
0 fiber
177 mg sodium
261 calories
14 g total fat (9 g sat)
17 g carbohydrate
0 fiber
177 mg sodium
Variations:
Almond Ricotta
½ cup ricotta cheese
½ tsp almond extract
1 package sugar substitute
Chopped almonds to taste
Blueberries or other fruit as desired
½ cup ricotta cheese
½ tsp almond extract
1 package sugar substitute
Chopped almonds to taste
Blueberries or other fruit as desired
Cinnamon Ricotta
½ cup ricotta cheese
½ tsp vanilla extract
1 package sugar substitute
¾ tsp cinnamon
½ cup ricotta cheese
½ tsp vanilla extract
1 package sugar substitute
¾ tsp cinnamon
Chocolate Pots de Crème
(from Helen)
1½ cup milk
2 cups Ghirardelli chocolate chips (must be Ghirardelli; other brands will be grainy)
2 eggs
¼ cup sugar
Pinch of salt
2 cups Ghirardelli chocolate chips (must be Ghirardelli; other brands will be grainy)
2 eggs
¼ cup sugar
Pinch of salt
Pour milk into heavy saucepan and bring just to a boil.
Place other ingredients into blender. Start blender on low and pour in hot milk. Blend for 1 minute or until smooth.
Pour into 6–8 ramekins or custard cups and chill for at least 2 hours.
