Shrimp and Corn Chowder

2 tsp Olive Oil
1 pound shrimp
1 pound potatoes, diced
1 onion, chopped
1 carton (32 oz) chicken broth
1 1/2 cups fresh corn kernels
3 slices canadian bacon (I use turkey bacon)
1/4 cup fat free half and half
1 tsp paprika
1 tsp black pepper

Heat 2 tsp olive oil in saucepan. Add onion and cooking until softened. Stir in potatoes and chicken broth and bring to a boil. Mix in paprika and black pepper. Cook until potatoes are tender about 20 minutes. While this is cooking cook your shrimp in a saucepan. I use a little cooking spray to make sure they do not stick. Cook until nicely pink. Take 1/2 of the potato, onion, chicken broth mixture and run through food processor and return to pot. Add shrimp, canadian bacon and half and half. Bring to a boil again and simmer for 3 minutes.

Enjoy.

Bread Pudding with Caramel Sauce

5 large beaten eggs (I use egg beaters)
2 tsp vanilla
3 cups cubed Italian bread (I used cracked wheat bread)
1 cup brown sugar (I used half brown sugar, half splenda)
1/4 cup butter softened (I use apple sauce)
1 cup chopped pecans (I use sliced almonds and craisins)
2 cups granulated sugar (do not use)
2 cups milk (I use 2 cans fat free sweetened condensed milk)

Preheat oven to 350 degrees
Grease 9x13 pan

Mix together eggs, condensed milk and vanilla. Pour over cubed bread and let stand for 10 minutes.

In another bowl mix together brown sugar, splenda, apple sauce, almonds and craisins.

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture on top.

Bake for 35 – 45 minutes or until set.

Serve with vanilla ice cream and caramel sauce

Caramel Sauce
1/2 can fat free sweetened condensed milk
4 tbsp. butter
1 cup brown sugar
1/2 tsp vanilla

Cook in sauce pan on medium heat, stirring constantly. Let boil until bubbly. Remove from heat and let cool. Once sauce is cooled you can store in the fridge for up to 2 weeks. Heat before drizzling over bread pudding and ice cream.

Whipped Sweet Potatoes

Whipped Sweet Potatoes
4 large sweet potatoes
1/4 cup butter
2 tsp pumpkin pie spice (cinnamon works too -- I would use 1 tsp)
Marshmallows

Preheat oven to 350 degrees.

Cook sweet potatoes in large pot of boiling water for about 15 minutes. Drain. Mix in butter and pumpkin pie spice and mash (either with a masher or I use a mixer). Once mashed and mixed put in casserole. Top with marshmallows and back 15 to 20 minutes or until marshmallows are golden brown.

Stuffing

2 tbsp butter
1 cup diced celery
1 cup diced onion
6 cups bread crumbs (you can dice your own or buy the packaged bags -- I use my own so I can use wheat bread)
1 can chicken broth
2 tsp sage
1/2 tsp black pepper

In skillet warm butter and cook your celery and onion until the onion start to turn clear. Add the chicken broth, sage and pepper. Mix in bread crumbs and stir until mixed. You are now ready to stuff your turkey.

Now remember you cannot for any reason stuff your turkey more than a few minutes before you are going to put your turkey in the oven. Don't want to get any weird poultry diseases.

Now you have your turkey and your stuffing cooking time to get to work on all the trimmings.

Chipotle Cranberry, Turkey, Cream Cheese Sandwich

2 Slices bread (I prefer whole wheat)
1 tbsp cream cheese (I use fat free or low fat, whatever we have in the fridge)
2 tbsp Chipotle Cranberry Sauce
Turkey (or in my case since the turkey was not cooked yet chicken)

Toast your bread. Spread with cream cheese and chipotle cranberry sauce and add turkey (or chicken).

Enjoy!!

Baked Squash

Squash (I have been using acorn lately but butternut works well too)
Brown Sugar (a few tbsp)

Heat oven to 400 degrees
Line your 9x13 pan with tin foil. Spray with non-stick cooking spray place cubed squash in pan. Sprinkle with a little brown sugar.

Bake for 60 minutes.

Enjoy!!

Chipotle Cranberry Sauce (This recipe is from Dionne)

2 dried chipolte chilies
12 oz package fresh cranberries
1 1/3 cups sugar
3 tbsp fresh lemon juice
1 small garlic clove (I leave this out)
1/4 tsp ground cinnamon
1/4 tsp ground cumin

Place chilies in medium saucepan filled with water, bring to boil. Reduce heat to medium and simmer until chilies are tender, adding more water if needed to keep chilies submerged, 1 to 1/2 hours, depending on dryness of chilies. Drain. You can also use canned chilies if you prefer -- it's a bit easier.

Combine softened chilies, cranberries, sugar and lemon juice in medium saucepan and stir over medium heat until sugar dissolves. Continue cooking until cranberries begin to pop, stirring occasionally, about 5 minutes. Stir in garlic, cinnamon and cumin. Simmer until sauce thickens slight and flavors meld, stirring often, about 5 minutes. Cool.

Remove chilies. Stem and seed. Mince chilies and return to cranberry sauce, stir to distribute. Cover and chill.

This can be made up to a week in advance.

My Favorite Thanksgiving Recipes

Turkey

Keep it simple

Select your turkey

Seasoning your turkey -- I simple use a little salt and pepper and a cooking bag. Stuff your turkey and place in cooking bags and follow the cooking times listed below.

Roasting times are for a preheated 325 degrees F. oven.

Approximate Roasting Times for Stuffed Turkey
Turkey Weight Hours
6 to 8 pounds 3 to 3-1/2 hours
8 to 12 pounds 3-1/2 to 4-1/2 hours
12 to 16 pounds 4-1/2 to 5-1/2 hours
16 to 20 pounds 5-1/2 to 6 hours
20 to 24 pounds 6 to 6-1/2 hours
Approximate Roasting Times for Unstuffed Turkey
Turkey Weight Hours
6 to 8 pounds 2-1/2 to 3 hours
8 to 12 pounds 3 to 4 hours
12 to 16 pounds 4 to 5 hours
16 to 20 pounds 5 to 5-1/2 hours
20 to 24 pounds 5-1/2 to 6 hours

Also, make sure you let your turkey rest after you bring it out of the oven. Don't cut right away give it 10-15 minutes at least.

Stuffing
2 tbsp butter
1 cup diced celery
1 cup diced onion
6 cups bread crumbs (you can dice your own or buy the packaged bags -- I use my own so I can use wheat bread)
1 can chicken broth
2 tsp sage
1/2 tsp black pepper

In skillet warm butter and cook your celery and onion until the onion start to turn clear. Add the chicken broth, sage and pepper. Mix in bread crumbs and stir until mixed. You are now ready to stuff your turkey.

Now remember you cannot for any reason stuff your turkey more than a few minutes before you are going to put your turkey in the oven. Don't want to get any weird poultry diseases.

Now you have your turkey and your stuffing cooking time to get to work on all the trimmings.

Whipped Sweet Potatoes
4 large sweet potatoes
1/4 cup butter
2 tsp pumpkin pie spice (cinnamon works too -- I would use 1 tsp)
Marshmallows

Preheat oven to 350 degrees.

Cook sweet potatoes in large pot of boiling water for about 15 minutes. Drain. Mix in butter and pumpkin pie spice and mash (either with a masher or I use a mixer). Once mashed and mixed put in casserole. Top with marshmallows and back 15 to 20 minutes or until marshmallows are golden brown.

We also have rolls (I use the Rhoads rolls from the freezer section) -- I really should try and make my own, but I have not yet. And we add cheese broccoli to the menu too, but that does not need a recipe it is simply steamed and then adding a little cheese sauce.

And for dessert my bread pudding

Bread Pudding with Caramel Sauce
5 large beaten eggs (I use egg beaters)
2 tsp vanilla
3 cups cubed Italian bread (I used cracked wheat bread)
1 cup brown sugar (I used half brown sugar, half splenda)
1/4 cup butter softened (I use apple sauce)
1 cup chopped pecans (I use sliced almonds and craisins)
2 cups granulated sugar (do not use)
2 cups milk (I use 2 cans fat free sweetened condensed milk)

Preheat oven to 350 degrees
Grease 9x13 pan

Mix together eggs, condensed milk and vanilla. Pour over cubed bread and let stand for 10 minutes.

In another bowl mix together brown sugar, splenda, apple sauce, almonds and craisins.

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture on top.

Bake for 35 – 45 minutes or until set.

Serve with vanilla ice cream and caramel sauce

Caramel Sauce
1/2 can fat free sweetened condensed milk
4 tbsp. butter
1 cup brown sugar
1/2 tsp vanilla

Cook in sauce pan on medium heat, stirring constantly. Let boil until bubbly. Remove from heat and let cool. Once sauce is cooled you can store in the fridge for up to 2 weeks. Heat before drizzling over bread pudding and ice cream.

Minestrone

3 cups chicken broth
3 cups water
1 can garbanzo beans
1 can kidney beans
1 can green beans
1 cup diced carrots
1 cup diced celery
1 pkg turkey kielbasa diced
1 small can tomato paste
1 1/2 cups pasta (dry) -- I use whole wheat pasta

Warm chicken broth and water to a boil. Add garbanzo beans, kidney beans, green beans, carrots, celery and turkey kielbasa and bring to boil. Add tomato paste. At the same time cook 1 1/2 cups pasta. Drain and rinse pasta. Add pasta and let boil for 20-30 minutes or until carrots and celery are tender.

You can season with black pepper and cayenne pepper if you like.

Enjoy!!

Shrimp Pad Thai

1 lb. shrimp (peeled and deveined) -- can use chicken too if you prefer
1 jar baby corn cobs
1 jar water chestnuts
1 pkg rice noodles
1 pkg fresh bean sprouts

Sauce
1/2 cup hot water
1 1/2 Tbsp. tamarind paste (available by the jar at Asian/Indian food stores)
5 Tbsp. fish sauce - substitute 6 Tbsp. soy sauce if you prefer
1/2 to 1 tsp. cayenne pepper, OR 2-4 tsp. chili sauce (depending on how spicy you like it)
5-6 tbsp brown sugar (I reduce to 1-2 tbsp -- but it is up to you)

Make sauce (I usually make a double batch).
Cook rice noodles according to package directions.
Cook shrimp over medium heat in pan. I spray pan with cooking spray instead of using oil, but a dash of olive oil works good too. After shrimp are pink add corn, water chestnuts, bean sprouts. Stir fry for 2 minutes. Add sauce and rice noodles. Stir fry for 3-5 minutes.

Enjoy!!

Bubble Up Pizza Casserole (from Whitney)

Picture is not accurate to recipe -- I was cooking for a bunch of hungry guys so I doubled the recipe and put biscuits both on top and bottom. Great recipe!! Any way to adapt it!!

15 oz jar pizza sauce (or if you are allergic to garlic -- a 15 oz can of tomato sauce seasoned with a touch of black pepper, cayenne pepper, basil and oregano)
1 roll of refrigerated biscuit dough
1 1/2 cups 2% shredded mozzarella
1 lb. lean ground beef (I use ground turkey)

Optional other ingredients:
sliced olives
turkey pepperoni
chopped bell pepper
mushrooms
chopped onion
or any other pizza toppings that you like

Preheat oven to 350 degrees
Brown ground beef in a skillet and drain off grease. Add sauce (and any other ingredients) to meat.

Place biscuits in the bottom of a casserole dish and cover with meat/sauce/toppings.

Bake 25 minutes
Top with cheese and back additional 10 minutes.

Lemon Chicken

Super Simple Recipe

4 chicken breasts (diced)
3 cups chicken broth
1/4 - 1/2 cup lemon juice (depending on how sour you want it)
black pepper to taste
2 tbsp cornstarch
Water (to mix with the cornstarch)
Rice (I use brown or jasmine -- cooked in the rice cooker)

Cook diced chicken in medium heat pan on stove top. I use a little cooking spray to coat the pan. Cook until golden brown. At the same time warm your chicken broth and lemon juice together in a medium heat saucepan. Add black pepper to sauce. Once it begins to boil add cornstarch and water mixture and allow to thicken. Once your sauce has thickened pour over chicken and let cook for 15-20 minutes.

Serve over rice.

Enjoy!!

Chocolate Pumpkin Bites

So Easy!!

Chocolate Cake Mix (I use sugar free)
1 15oz can pumpkin

Mix together. Place in muffin tins sprayed with cooking spray. Bake at 400 for 15-20 minutes.

Enjoy!!

Enchiladas and Spanish Rice

Corn Tortillas (I prefer the homemade package at Fred Meyer)
1 lb ground turkey
1 pkg enchilada Sauce
Shredded Cheese

3 cups brown rice
1 can stewed tomatoes
1 can tomato sauce
1 small green pepper, chopped finely
1/2 tsp cayenne pepper (or less if you want it less spicy)

Brown ground turkey in medium fry pan. Sprinkle with a little black pepper. Once cooked set aside. Make enchilada sauce according to package directions set aside.

Spanish Rice -- mix together in large non-stick pan rice, tomatoes, tomato sauce, green pepper and cayenne pepper. Cook over medium heat stir frequently for 15-20 minutes. Mix in half of the cooked ground turkey. Stir.

Now you are ready to put together your enchiladas. Dip you corn tortilla in the enchilada sauce. Fill with ground turkey. Roll Up and add additional sauce if you like. Top with shredded cheese. Place in microwave for 1-2 minutes to melt cheese.

Top with your favorite toppings such as sour cream, guacamole, olives, tomatoes, onions, etc.

Enjoy!!

Mexi Soup

1 lb chicken breast

Put chicken in water -- bring to a boil and turn off, leave for 40+ minutes -- shred chicken.

In large saucapan combine:
1 large can kidney beans, drained and rinsed
1 small can black beans, drained and rinsed
1 can of corn, undrained
1 can of wax beans, undrained
1 can of cut green beans, undrained
2 large cans of chopped tomatoes
2 containers salsa (8 oz. each)

Cook on medium until it starts boiling. Add chicken.

Simmer for 30 minutes.

Serve with Tortilla chips and cheese to garnish

Seafood Stuffed Pasta Shells

36 Jumbo Pasta Shells, cooked al dente
16 oz. cream cheese softened (I use fat free)
1/3 cup mayo (I use fat free plain yogurt)
2 tbsp white sugar
1 1/2 tsp salt
1/2 tsp pepper
1 tsp lemon juice
1 pound imitation crab meat, chopped
6 oz. cooked tiny shrimp
1 onion minced (or green onions)
2 stalks celery, diced

Cook pasta al dente, drain, cool.

Combine cream cheese, mayo, sugar, salt, pepper and lemon juice.

Chop celery and onion. Add shrimp and crabmeat. Combine.

Stuff mixture into shells. Chill at least 2 hours before serving.

Chili Cornbread Waffles

1 pkg Jiffy Cornbread Mix (or homemade cornbread -- see below for recipe)
1 can Chili (I use 98% fat free vegetarian)
Lettuce
Tomato
Avocado
Sour Cream
Shredded Cheese
Olives

Warm waffle maker
Spray lightly with olive oil
Bake waffle as you normally would
While waffles are cooking warm chili on the stove

Once waffles are cooked place on plate. Top with a scoop of chili and all your favorite toppings. I recommend lettuce, tomato, avocado, sour cream, shredded cheese and olives.

Quick Jambalaya

1 package (8 oz.) brown-and-serve sausage links (I use turkey kielbasa)
1 1/2 c ups uncooked instant rice (I use brown rice)
1 1/2 cups chicken broth
1 tsp Thyme
1/4 tsp chili powder
1/8 tsp ground cayenne pepper
1 small green bell pepper chopped
1 small onion chopped
1 can stewed tomatoes, undrained
1 package (10 oz.) frozen quick-cooking cleaned shrimp

Cut sausage diagonally into 1 inch slices, Cook as directed on package, using deep 10-inch skillet, drain.

Stir in remaining ingredients. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered 10 minutes, stirring occasionally. (If you use brown rice...cook for 20 minutes, stirring often so not the burn.

Chicken Salad Sandwich

1 can chicken (I use the kirkland kind from Costco)
1/3 cup craisins
1/4 cup fat free plain yogurt
1 tbsp light miracle whip (or mayo)
1/3 cup diced celery
pepper to taste

Drain canned chicken. Mix together chicken, craisins, celery, yogurt, miracle whip, and pepper.

Once mixed spread on bread. I use Orowheat sandwich thins.

Enjoy!!

Baked Zucchini Fries

Baked Zuccini Fries

2-3 good size zuccini
1/2 cup egg beaters
1/4 cup water
3/4 cup flour
1/2 tsp pepper
dash of salt
1/2 cup shredded mozarella cheese

Preheat oven to 350 degrees.
Place tinfoil on top of cookie sheet and spray with non-stick cook spray.

Peel and slice zuccini. Slice in to long strips like fries. Beat together egg beaters and water. Dip fries in to egg/water mixture. Mix together flour, salt and pepper. Place on tinfoil pan. Once zuccini is all on pan top with shredded cheese. Bake at 350 degrees for 20 minutes, then broil for 5-7 minutes or until crispy.

Enjoy!!

Pasta Salad

Whole Wheat Bowtie Pasta
Tri - color pasta
Chopped Red Onion
Sliced Olives
Diced Green Pepper
Diced Red Pepper
Diced Black Forest Ham

Mix all ingredients together. Top with fat free italian dressing to taste.

I apologize there are not quantity but I usually just use what I have and I never make the same amount depending on what I need it for.

Enjoy!!

Orange Peel Shrimp

1/3 cup orange juice concentrate
1/4 cup soy sauce (I use light or low sodium)
1 tbsp rice wine vinegar
2 tsps cornstarch
2 teaspoons grated orange peel
1/4 tsp crushed red pepper flakes
1 tbsp olive oil
2 tsps fresh minced ginger
1 red bell pepper -- seeded and chopped
1 cup snow peas
1 1/2 pounds shrimp -- peeled and de-veined
3 green onions -- cut into 1 inch pieces
6 cups cooked rice (I use brown)

In small bowl mix together OJ, soy sauce, vinegar, cornstarch, orange peel and red pepper flakes until cornstarch is dissolved.

Heat oil in wok or large skillet over medium-high heat.

Stir in ginger, stir-fry until fragrant (about 1 minute). Add bell pepper and snow peas, stir-fry 1 minute. Add shrimp and green onions, stir-fry until shrimp just turns pink, about 1 minute.

Stir in sauce, cook and stir until sauce boils and thickens. Serve over rice.

Enjoy!!

Black Bean Corn Salsa and Guacamole

Black Bean Corn Salsa

1/2 can black beans
1/2 can corn
1 can peeled diced tomatoes or 3 large tomatoes diced
1/2 bell pepper chopped finely
1/2 jalapeno pepper chopped finely
2 tbsp lime juice
2 tsp finely chopped fresh cilantro
1/4 tsp salt

Drain black beans, corn and tomatoes. Mix together and add chopped bell pepper and jalapeno. Pour lime juice over and add cilantro and salt. Mix and enjoy with tortilla chips or however you enjoy your salsa.

Guacamole
2 large avocados
1 tbsp lime juice
Salt and pepper to taste

Peel and mash your avocados, add lime juice salt and pepper. Enjoy!!

Teriyaki Chicken Marinade

1/4 cup water
1 tbsp brown sugar
3 tbsp soy sauce (I use low sodium)
1 tbsp lemon juice
1 tbsp vegetable oil (I use olive or canola)
1/8 tsp ground pepper

Mix all ingredients together. Pour over chicken marinade for 1 - 24 hours in the fridge.

Cook chicken as normal (on grill or in pan on stove top).

Chicken Sour Cream Enchilladas

6 flour tortillas (I use La Tortilla Factory Whole Wheat)
3 cups cooked chicken -- cut up small
Small can chopped green chilies
1/2 envelope taco seasoning
1/2 pt fat free sour cream
1 can cream of chicken soup (I use 98% fat free kind)
2/3 cup evaporated milk (I use light soy milk)
1 cup shredded cheese (I use 2% mexican blend)

Grease 8x8 casserole dish

Mix chicken, taco seasoning, chilies and sour cream. Fill tortillas with this mixture. Roll-up and lay in casserole dish.

Mix evaporated milk and cream of chicken soup together. Pour over tortillas. Top with shredded cheese.

Bake 30-40 minutes at 350 degrees.

Once baked top with all your favorite toppings. Lettuce, tomato, olives, salsa, etc.

Enjoy!!

Pepper Steak

1 lb beef top round steak
2 tsps olive oil
1 medium onion, sliced thin
1 cup beef broth
1/4 cup light soy sauce
1/4 tsp sugar
1/2 tsp pepper
1 stalk celery, sliced
1 green bell pepper, sliced thin
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 can chopped tomato, drained or 2 medium tomatoes blanched, peeled and cut into wedges
2 tsps cornstarch
1/4 cup cold water

*Slice the beef into 3 inch strips, 1/4 inch wide
*Heat 1 tsp olive oil on medium high and add onion, stirring until onion is tender, around 4 to 5 minutes
*Remove with a slotted spoon
*Add remaining oil and saute the beef until browned
*Remove with a slotted spook
*Add the broth, soy sauce, sugar and pepper to the skillet, stir well
*Return beef and onion to skillet and simmer for 30 minutes
*Add celery, bell pepper and tomatoes
*Cover and cook until celery and peppers are crisp/tender -- around 5 minutes
*Dissolve the cornstarch in cold water
*Stir into the skillet stirring constantly until thickened -- around 2 minutes

Serve over rice (I use brown rice).

Enjoy!!

Strawberry Rhubarb Pie

Pie Crust

1 cup flour
1/2 tsp salt
1/3 cup shortening + 1 tbsp shortening
2 to 3 tbsp cold water

Mix flour and salt in medium bowl. Cut in shortening. Sprinkle with cold water, 1 tbsp at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 tsp more water can be added as needed) Make into a ball.

Shape into flattened round on lightly floured surface. Roll pastry using floured rolling pin into circle larger than upside-down pie plate. Fold pastry into fourths and place in pie plate.

Filling

2 cups strawberries
2 cups Rhubarb
1 1/4 cups sugar (I used half sugar, half splenda)
2 tbsp flour

Slice strawberries and rhubarb finely. Mix in bowl with sugar and flour. Place in pie crust and bake for 20 minutes at 350 degrees. Reduce heat to 350 degrees and cook another 30-40 minutes.

Top with Vanilla Ice Cream or I use fat free spray whipping cream.

Enjoy!!

Peanut Butter Banana Pancakes

Ingredients
1 cup all-purpose flour (I use wheat flour)
2 tablespoons white sugar (I use splenda)
2 tablespoons baking powder
1 teaspoon salt
1 egg, beaten (I use egg beaters)
1 cup milk (I use powdered buttermilk)
2 tablespoons vegetable oil
2 tbsp reduced fat peanut butter

bananas sliced thinly

Directions
In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth. Mix in peanut butter. You may have to add a few tbsps water to get it to the right consistency.


Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on one side and just before flipping place your sliced bananas on the raw batter. Flip and cook until golden brown.

Enjoy!!

Monster Cookies

1 1/2 cups peanut butter (I use reduced fat)
1 cup brown sugar
1 cup sugar (I use splenda)
1/2 cup butter (I use half butter, half apple sauce)
3 eggs (I use egg beaters)
1 tsp corn syrup
4 1/2 cups oatmeal
1 cup chocolate chips
1 cup M&M's
1 cup chopped nuts (I use sliced or slivered almonda)

Mix together peanut butter, sugars, butter and eggs. Add syrup, oatmeal, choc chips, M&M's and nuts.

Drop by tablespoon on to cookie sheet.

Bake at 350 degrees (the recipe says 8 minutes but I cook for 10 with my substitutions)

The dough is a little moist so I drop on to cookie sheets and then squish down a little with a fork.

Red Pepper Dip

1/2 large red pepper
1/4 tsp onion powder (the recipe calls for garlic powder but I substitute)
1 pkg fat free cream cheese

Set out cream cheese to let it soften a little bit. Rinse and chop your red pepper very finely. Mix red pepper and onion powder thoroughly into the cream cheese.

Serve with your choice of crackers.

The photo here is from a bbq where I added an assortment of crackers and slices of 2% cheese to make a cheese and cracker appetizer tray.

Potato Salad

5 lbs. potatoes
1-2 cups baby carrots
4 eggs

Dressing
1/2 cup Light Miracle Whip
1 1/2 cup Fat Free Plain Yogurt
2 tbsp Mustard
1/2 cup Sweet Relish

Rinse your potatoes and place in a pot with water just covering them. Boil until potatoes are soft when poked with a fork. Boil your eggs. I boil for 7 minutes once they are to a good boil. Boil your carrots...same time as the eggs.

Once these are all cool peel and dice your potatoes and eggs. Slice your carrots. Mix all together and set aside.

Now mix the dressing. Add the miracle whip, yogurt, mustard and relish together. I use 2 parts yogurt to 1 part miracle whip. I don't normally measure the mustard and relish just mix it in until it looks right.

Mix all together and let sit in the fridge or an hour before serving.

Pistachio Salad

2 small pkgs. Pistachio Instant Pudding (fat free, sugar free)
4 cups 1% milk
1 container fat free cool whip
1 large can crushed pineapple
1 cup miniature marshmallows
1 cup unsweetened coconut flakes

Mix together pudding and milk. Let set in fridge until set. Now mix in the cool whip, pineapple, coconut and miniature marshmallows. Let set again in the fridge at least an hour.

Chocolate Ovaltine Smoothie

1/2 cup milk (I use light vanilla soy milk)
1/2 cup water
1/2 cup vanilla yogurt (I use Dannon Light and Fit)
2 tbsp ovaltine
ice cubes

Mix together all ingredients in blender (I use a magic bullet). Mix in ice cubes and blend until smooth.

Hashbrown Breakfast Bake

3-4 medium potatoes
1 1/2 cups egg beaters (equivalent of 6 eggs)
6 links turkey sausage
Dash of black pepper
Dash of cayenne pepper (to taste)
Small handful of 2% shredded cheddar cheese

Spray pan with cooking spray. Peel and wash potatoes, shred and sprinkle into medium-high heat pan on the stove. While cooking the hashbrowns brown the turkey sausage links in another pan. Once warmed cut in to small pieces.

Once hashbrowns have started to brown mix in egg beaters. Mix in turkey sausage. Sprinkle with black pepper and mix in your dash of cayenne pepper. Once cooked top with shredded cheese and let melt.

Key Lime Smoothie

1/2 cup milk (I use light vanilla soy)
1/2 lemon lime seltzer water
1/2 vanilla yogurt (I use Dannon Light and Fit)
2 tbsp Key Lime Juice

Mix together all ingredients in your blender or I use a magic bullet. Mix in a handful of ice cubes and blend until smooth and enjoy.

This tastes like key lime pie or a virgin margarita

Peach Crisp -- low fat and low calorie

For Filling
2/3 cup sugar (I use half sugar and half splenda)
1/3 cup flour
1/4 tsp cinnamon
6 cups sliced peaches
1 tsp lemon juice

Mix sugar, flour and cinnamon in large bowl. Stir in peaches and lemon juice. Place in greased 8 x 8 pan (I use cooking spray to coat pan)

For Topping
1/3 cup oatmeal
1/3 cup sugar (I use 1/2 splenda and 1/2 brown sugar)
1/4 cup flour
1/4 tsp cinnamon
2 tbsp apple sauce
3 tbsp butter (I use I Can't Believe it's not Butter)

Mix together oatmeal, sugar, flour and cinnamon in a small bowl. Add in apple sauce until just mixed. Spoon over peach mixture. Cut butter in to small pieces and sprinkle over top or spray with the I Can't Believe it's not Butter spray)

Bake at 425 degrees for 45 minutes.

Dutch Peach Pie

Pie Crust

1 cup flour
1/2 tsp salt
1/3 cup shortening + 1 tbsp shortening
2 to 3 tbsp cold water

Mix flour and salt in medium bowl. Cut in shortening. Sprinkle with cold water, 1 tbsp at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 tsp more water can be added as needed) Make into a ball.

Shape into flattened round on lightly floured surface. Roll pastry using floured rolling pin into circle larger than upside-down pie plate. Fold pastry into fourths and place in pie plate.

For Filling
2/3 cup sugar (I use half sugar and half splenda)
1/3 cup flour
1/4 tsp cinnamon
6 cups sliced peaches
1 tsp lemon juice

Mix sugar, flour and cinnamon in large bowl. Stir in peaches and lemon juice. Place in pie plate over pie crust.

For Dutch Topping
1/3 cup oatmeal
1/3 cup sugar (I use 1/2 splenda and 1/2 brown sugar)
1/4 cup flour
1/4 tsp cinnamon
2 tbsp apple sauce
3 tbsp butter

Mix together oatmeal, sugar, flour and cinnamon in a small bowl. Add in apple sauce until just mixed. Spoon over peach mixture on the top of pie plate. Cut butter in to small pieces and sprinkle over top.

Bake at 425 degrees for 45 minutes.

Baked Sweet Potato Chips

1 Large Sweet Potato (or yam)
Olive Oil Cooking Spray
Salt to Taste

Peel sweet potato and slice thinly. Place on cooking sheet covered with tin foil and sprayed with olive oil. Once they are all laid out spray the top with a thin coat of olive oil spray. If you like sprinkle with a little salt.

Bake at 400 for 20 minutes or until golden brown.

These make a great side dish and are really, really good. And they say sweet potatoes are really good for you. Also, very filling.

Taco Bake

Cornbread Crust
1 cup corn meal
1 cup flour (I use half regular and half whole wheat)
4 tsp baking powder
1/4 cup sugar
2 eggs (I use egg beaters)
1 cup milk (I use light vanilla soy milk)
1/4 cup butter or margarine (I use apple sauce)
Sometimes I also mix in a can of green chilies too

To make the cornbread
In a large bowl mix all the dry ingredients together then add the milk, applesauce and eggs. Once mixed well you can add the optional green chilies.

Bake cornbread for 20 minutes at 350 degrees.

1 lb ground beef or ground turkey
1 pkg taco seasoning
1 can refried beans (I use the fat free ones)

Remove cornbread from oven spread with can of refried beans, top with browned hamburger seasoned with taco seasoning. Bake for another 15 minutes. Remove and sprinkled with cheese -- about 1 cup (I use 2% mexican blend). Bake until cheese is melted.

Once your bake is complete top with lettuce, tomato, sour cream, salsa, olives and any other taco toppings you like.

Jalapeno Garlic Green Salad

This is Dionne's recipe -- she even makes it better than me but we still make it from time to time.

Romaine lettuce -- 1 nice bunch
1-2 jalapenos
2 tsps minced garlic
1 tbsp olive oil
2 tbsp lime juice
salt and pepper to taste

For the jalapeno -- it depends on how hot you want your salad. You can remove the seeds if you want a milder taste. I always rinse and slice in half the long ways and use a spoon to remove the seeds then I slice. Some might prefer to chop to get smaller pieces...again for a milder taste.

Clean and dry your lettuce. Add you chopped jalapeno. Coat lettuce with olive oil and lime juice. Sprinkle with a good amount of pepper and a dash of salt. Then add garlic and toss again.

This is best on the first day or you can store in airtight container (usually good for a few days)

Baked Onion Potatoes

Peel and cut potatoes (red or white). Dice in to small cube size. You can make as many or as few as you like. Once diced toss in a plastic bag with a package of onion soup mix.

Place on cookie sheet (I cover with tin foil and spray with cooking spray) and bake at 350 degrees for 60 minutes (if you do less than a pan full you may need to cook a little less).

These are super easy and really yummy!!

Rhubarb Cake

This recipe is from my grandma.

1 1/2 cups brown sugar (I use half splenda and half brown sugar)
1/2 cup shortening (I use applesauce)
1 egg (I use egg beaters)

Mix first 3 ingredients well.

1 tsp soda
1 cup buttermilk
2 cups flour (I use half wheat flour)

Mix in buttermilk, and flour alternately; mixing after each addition.

2 cups rhubarb diced
1 tsp vanilla

(when using frozen rhubarb thaw and drain before mixing into batter).

put in greased 9 x 13 pan.

1/4 cup sugar and 1/2 tsp cinnamon

Bake at 350 for 30 minutes.

Goes really good with ice cream or whipped cream topping.

Lemon Brown Sugar Salmon

Marinade

1 tbsp brown sugar
3 tbsp lemon juice
1 tbsp olive oil

Nice piece of salmon (this was enough marinade for salmon for two)

Marinade salmon fillet for a minimum of 30 minutes before cooking. Continue basting through marinade time as well as baking about every 15 minutes.

Bake at 350 degrees for 60 minutes.

BBQ Turkey Pizza

It was actually my dad that cooked this, but it turned out really good and I will definitely be making it again.

Basic Pizza Crust Recipe

3 cups All Purpose Flour
1 pkg instant yeast (.25 oz)
2 tsp salt
1/3 cup sugar
8 oz. milk, warmed to 110 degrees
4 oz. water, warmed to 110 degrees

Toppings

3/4 cup BBQ sauce
1 1/2 cubed turkey breast (chicken would work too)
1/2 cup fresh or frozen corn
1 small red onion, chopped finely
1 small green pepper, chopped finely
1 garlic clove, minced
1 cup shredded part skim mozzarella
1/2 cup shredded reduced fat cheddar cheese
1/4 cup grated Parmesan cheese

Preheat oven to 400 degrees. Prepare pizza pan by spraying with non-stick cooking spray. Combine dry ingredients into a large mixing bowl. Add warmed liquids all at once to the dry mixture. Stir until well mixed, incorporating all the dry ingredients. Cover the bowl with a clean towel and set aside for about 20-25 minutes, allowing the dough to rise. Empty dough out onto a clean, floured surface. Knead by hand 6-8 times, it may be necessary to add additional flour to the surface to keep dough from sticking. Roll into desired shape and thickness. Place rolled dough onto prepared pizza pan, spread barbecue sauce over the crust and top with corn, green pepper, onion, garlic and cheeses.

Bake at 400 degrees for 20-25 minutes, depending on crust thickness.

Popcorn Snack Mix

13 cups popcorn (I use air popped)
1 egg white (lightly beaten)
2 tbsp honey (I used sugar free cause that is what I had)
2 tsp vanilla extract
1/2 tsp salt
3/4 cup splenda (I used about half of this -- seemed like alot)
1/2 cup craisins
1/2 sliced or slivered almonds (could substitute peanuts too)

Preheat oven to 325

Spray cookie sheet with non-stick spray. Put popped corn in large bowl.
Combine egg white, honey, vanilla, salt and splenda, whisk until blended. Stir in almonds and craisins. Pour mixture over popped corn, toss to coat. Spread mixture on prepared pan.

Bake 25 minutes. Stir occasionally.

Taco Pizza

I must give credit here. This recipe has been used in my family for as long as can remember but it comes from a restaurant called the Corner. Those of you Columbia Falls folks will definitely remember it. I think I am safe in sharing it since the restaurant has been closed for awhile. It's a family favorite and now my husband loves it too!!


1 can Pillsbury pizza crust (or homemade -- I will post the homemade crust recipe soon)
1 can tomato sauce
1 pkg taco seasoning (I use hot)
1 lb ground beef or turkey
3 cups shredded cheese (I use 2% sharp cheddar)

Sour cream, salsa, lettuce, tomatoes, onions, olives to top.

Preheat oven to 350 degrees

Spread crust on your pan. Mix together half your taco seasoning and your can of tomato sauce. Spread seasoned sauce evenly over the pizza crust. Top with your shredded cheese. Top with ground turkey or ground beef (already browned and mixed with the other half of the seasoning packet).

Bake 30 minutes or until golden brown.

Once cooked let cool briefly then top with taco toppings as desired.

Pumpkin Bread

2/3 cup shortening (I use applesauce)
2 2/3 cup sugar (I use 2 cups splenda and 2/3 cup sugar)
4 eggs (I use egg beaters)
16 oz. can of pumpkin (can substitute 3 cups shredded zucchini if you prefer)
2/3 cup water
3 1/3 cups flour (I use 2 cups whole wheat and 1 1/3 cup regular)
2 tsp baking powder
1 tsp cinnamon
1 tsp cloves
2 tsp vanilla

Preheat oven to 350 degrees
Grease and flour pans

Mix all ingredients together. I mix dry and wet separately and then mix all together. Spread in loaf pans.

Bake 40 - 50 minutes.