Spinach Dip *

8 oz cream cheese spread
1 cup sour cream
1 envelope ranch salad dressing mix
1 pkg (10 oz) frozen chopped spinach, thawed and well drained
1 can (8 oz) water chestnuts, drained and chopped
1/2 cup chopped red peppers
Cut up veggies for dipping

Mix cheese, sour cream, and dressing mix until well blended.  Stir in spinach, water chestnuts and chopped pepper.  Cover and refrigerate several hours.  Serve with cup up veggies.

makes 28 servings.

French Peasant Chicken Stew *

2 cups baby cut carrots
1 cup sliced fresh mushrooms (about 3 oz)
4 small red potatoes, cut into quarters
1 jar (12 oz) chicken gravy
1 can chicken broth
1 tsp thyme
1/2 cup frozen sweet peas
2 to 2 1/2 pounds chicken, cooked and cut into pieces

In large pot, mix all ingredients except peas and chicken.  Heat to boiling over medium-high heat.  Reduce heat to medium-low.  Cover and simmer for 20 minutes or until vegetables are tender.  Stir in peas and chicken.  Cover and simmer about 5 minutes or until peas are tender. 

Serves 6

Ritz Broccoli Casserole *

30 oz frozen chopped broccoli, thawed and drained
3/4 pound velveeta, cut up
36 ritz crackers, coarsely crushed
1/4 cup butter, melted

Preheat oven to 350.  Mix broccoli, velveeta and half of the crushed crackers until well blended.  Spoon into 2 quart baking dish.  Mix remaining crushed crackers and butter; sprinkle over broccoli mixture.  Cover with foil and bake 45 minutes. 

Serves 12

Peanut Butter Banana Muffins *

1 1/2 cups all purpose flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup butter, melted
1 1/2 cups mashed ripe bananas (about 3)
3/4 cup peanut butter chips

Combine flour, sugar, baking powder, baking soda, and salt.  In another bowl, combine egg, butter and bananas.  Stir into dry ingredients, just until moistened.  Fold in chips.  Fill greased muffin cups 3/4 full.  Bake at 375 for 18-22 minutes.

Makes 12 muffins

Marinated Vegetable Salad *

1 head broccoli; cut into small florets
1 small head cauliflower; cut into small florets
1 red bell pepper, seeded and cut into thin strips
1/2 cup coarsely chopped sundried tomatoes
1 can chickpeas, drained (reserve 1/4 cup liquid)
1/2 cup olive oil
1/4 cup red wine vinegar
2 garlic cloves, pressed
2 Tbsp chopped fresh oregano
3/4 tsp salt
1/2 tsp pepper
1 pound Mozzarella cheese, cubed
1/2 head romaine lettuce, cut into bite size pieces
1/2 cup chopped fresh basil

In a bowl, combine broccoli, cauliflower, pepper, tomatoes, chickpeas, and reserved liquid.  Stir and coat well.  In a small bowl, whisk together olive oil, vinegar, garlic, oregano, salt and pepper until well blended.  Pour over veggies and toss well.  Cover and let marinate at room temperature for 2 hours or in the refrigerator for 48 hours.  Stir occasionally.  Transfer marinated veggies to a large serving bowl.  Stir in cheese, lettuce and basil.

I added steak cut into strips and made a meal out of this. 

Serves 4-6

Triple Berry Muffins *

3 cups all purpose flour
1 1/2 cups sugar
4 1/2 teaspoons cinnamon
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1 1/4 cups milk
1 cup melted butter
1 cup blueberries
1/2 cup raspberries
1/2 cup strawberries

Combine dry ingredients.  In another bowl, beat eggs, milk, and butter; stir into dry ingredients.  Fold in berries.  Fill greased muffin cups.  Bake at 375 for 18-20 minutes.

Hot Bean Dip *

1 pound ground beef
1/4 cup chopped onion
1 can refried beans
1 1/4 cups Monterey jack cheese
1/2 cup taco sauce
Tortilla Chips

In a large skillet, cook beef and onion until meat is no longer pink; drain.  Reduce heat.  Stir in beans, cheese and taco sauce.  Cook and stir until cheese is melted.  Serve warm with chips.

BBQ Pork Chop Skillet *

4 bone in pork chops
1 tsp veg oil
1 onion, sliced
1 green bell pepper, sliced
1/2 cup bbq sauce

Brown chops in oil.  Remove from skillet.  Add onion and pepper.  Cook and stir 5 minutes.  Add BBQ sauce.  Bring sauce to a simmer and return chops to skillet. Spoon sauce over top and simmer 3-5 minutes.

Pasta Vegetable Salad *

1 1/2 cups uncooked tricolor spiral pasta or bowtie pasta
1/2 cup fresh broccoli florets
1/2 cup cauliflowerets
1/2 cup chopped cucumber
1/2 cup chopped celery
1/3 cup sliced carrot
1/4 cup chopped tomato
1/3 cup ranch salad dressing

Cook pasta; drain and rinse with cold water.  Place in large bowl; add veggies.  Drizzle with dressing and toss to coat.  Cover and refrigerate for 1-2 hours.

Serves 4

Tacos De Matamoros *

2 pounds ground beef
2 Tbsp chili powder
2 Tbsp paprika
1 1/2 tsp cumin
1 tsp salt
1/2 tsp garlic powder
2 cloves garlic, minced
1/2 green bell pepper, chopped
1/2 onion, chopped
12 corn tortillas, warmed
12 oz quesa asadero, crumbled
Garnish ideas:  Sour Cream, Tomato - diced, shredded lettuce, Jalapenos, chopped cilantro, chopped onions, sliced avocado

Put ground beef in skillet and stir in chili powder, paprika, cumin, salt, garlic powder and garlic.  Pour in enough water to cover, then bring to a boil.  Reduce heat to low, and simmer 1 hour.  Add more water as necessary to keep meat covered as it cooks and break meat into small pieces.  Add bell pepper and onion to the skillet and simmer 30 minutes more.  Drain and reserve juices.  Skim the fat off the juices.  Serve the beef on the tortillas.  Garnish with queso and other desired items.

Serves 6

Squash and Zucchini Burritos *

2 Tbsp olive oil
1/2 onion, chopped
2 cloves garlic, minced
2 medium zucchini, shredded
1 large yellow squash, shredded
1/2 red bell pepper, chopped
1 can black beans, rinsed and drained
1 cup green salsa
1/2 tsp ground cumin
1/2 tsp cayenne pepper
6 burrito size flour tortillas
2 (8 oz) packages shredded cheddar cheese

Preheat oven to 350.  Grease a 13x9 dish.  Heat olive oil in a skill and cook onion and garlic, until onion is translucent, about 5 minutes.  Stir in zucchini, yellow squash, and bell pepper.  Cook, stirring frequently, until zucchini and squash are tender, about 10 minutes.  Stir in black beans, salsa, cumin, and cayenne pepper.  Cook and stir until filling thickens, 5-8 more minutes.  Arrange tortillas on a work surface.  Divide one package cheese among tortillas.  Spoon filling into each tortilla, over cheese, in a line down the center.  Roll up tortillas, tucking in ends, and place in prepared baking dish, seam sides down.  Bake until cheese is melted and burritos heated through, about 15 minutes.  Sprinkle remaining package cheese over top before serving.

Serves 6

Mexican Bean Salad *

1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can cannellini beans, rinsed and drained
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10oz) pkg frozen corn kernels, thawed
1 red onion, chopped
1/2 cup olive oil
1/2 cup red wine vinegar
2 Tbsp lime juice
1 Tbsp lemon juice
2 Tbsp sugar
1 Tbsp salt
1 clove garlic, crushed
1/4 cup chopped fresh cilantro
1/2 Tbsp ground cumin
1 dash hot pepper sauce
1/2 tsp chili powder

In a large bowl, combine beans, bell peppers, corn and onion.  In a small bowl, whisk together olive oil, vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, black pepper, hot sauce, and chili powder.  Pour olive oil dressing over vegetables; mix well.  Chill thoroughly and serve cold.

Serves 8

Tropical Fruit Slush Punch *

8 cups prepared Sugar Free Tropical Punch
10 oz frozen unsweetened strawberries
2 ripe bananas
1 cup OJ
1 cup pineapple juice
1 Liter Ginger ale

Place 1 cup punch, strawberries, bananas, OJ and pineapple juices in blender.  Blend until smooth.  Pour in punch bowl with rest of ingredients.

Serves 16

Cheesy Skillet Tex-Mex Rice *

1 Tbsp olive oil
1 red bell pepper, diced small
4 cups cooked and cooled brown rice
1 1/2 cups shredded cheddar cheese
1 (16oz) can petite diced tomatoes, undrained
1 cup fresh or frozen corn
1/2 cup minced black olives
1-2 tsp chili powder, to taste
Salt and pepper, to taste

In a skillet, sauté the pepper with a dash or two of salt and pepper until tender.  Allow to cool.  In a large bowl, mix together all the ingredients lightly mashing the tomatoes against the bowl and starting with one tsp of chili powder, 1/2 tsp of salt and a few cracks of black pepper. Heat the same skillet over med-low heat and lightly grease.  Add the rice mixture and cook 20-25 minutes scraping the rice up off the bottom with a spatula every 5 minutes or so.  The goal is to get some crusty, brown (but not burnt) bits.  Taste and season if needed halfway through. 

Serves 8

Smoky Mango Guacamole *

3/4 Tbsp EVOO
1 shallot, finely chopped
1 cup cherry tomatoes, halved
2 dried chipotle chili peppers
Salt, to taste
1 large ripe, but still firm, avocado, pitted and chopped
1/2 white onion, chopped
1 mango, chopped
1/2 jalapeno, minced
Juice of 2 limes
3/4 cup chopped cilantro, fresh
Chips and mini sweet peppers for serving

In a skillet, heat oil over medium heat.  Saute shallots for 30 seconds, then add 1/2 cup of the cherry tomatoes and crushed (or sliced) chipotle chili peppers (stems removed).  Add a generous pinch of salt and sauté until chili has softened - 5-8 minutes.  Transfer mixture to a large bowl and allow to cool completely.  Add avocado, onion, jalapeno, mango, remaining cherry tomatoes, lime juice, and cilantro. Stir gently, then salt to taste.  Garnish with whole cilantro leaves.  Serve with chips, sweet peppers and lime wedges.

Chocolate Peanut Butter Bites *

1/4 cup peanut butter
1 ripe banana, mashed
2 Tbsp honey
1 tsp vanilla
1 cup rolled oats
1/2 cup chopped nuts
1/4 cup chocolate chips

Line a baking sheet with parchment paper.  In a small pan, over medium heat, add peanut butter, banana, honey, and vanilla; stir until smooth and fully combined.  Bring the mixture to a boil before removing from heat.  Stir in oats and nuts, mixing well.  Remove from heat and add chocolate chips.  Stir together until chips are melted and combined completely.  Drop tablespoon size drops of dough on parchment paper.  Place baking pan in freezer and allow to freeze for 30 minutes or until bites have set.  Store in airtight container in the refrigerator for up to a week, or in the freezer for up to a month.

Serves 12.

Fiesta Ranch Dip *

1 package Hidden Valley Fiesta Ranch Dip
10 ounce can rotel, drain excess liquid
16 oz sour cream
1 cup finely shredded cheddar cheese
1 small can sweet corn or mexicorn

Mix all ingredients in a bowl.  Chill in fridge for 1 hour.  Serve with tortilla chips or fresh veggies.

Irresistible Banana Bread *

1 1/4 cups sugar
1/4 cup unsweetened applesauce
1/4 cup butter, softened
1/2 cup eggbeaters
1 1/2 cups mashed very ripe bananas (3-4)
1/2 cup buttermilk
1 tsp vanilla
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup chopped nuts

Heat oven to 350.  Grease bottom of pan.  Mix sugar, applesauce, and butter in bowl.  Stir in egg beaters.  Add bananas, buttermilk and vanilla.  Beat until smooth.  Stir in flour, baking soda and salt.  Stir in nuts.  Pour in pan.  Bake 1 hour to 1 hour and 15 minutes or until toothpick comes out clean.

Chocolate Peanut Frozen Cookies *

1/4 cup skim milk
2 Tbsp unsweetened cocoa powder
2 Tbsp sugar
1/4 cup chunky peanut butter
1 cup uncooked old fashioned oats
2 tsp vegetable oil

Mix milk, cocoa powder, and sugar over low heat.  Bring to a boil, then remove from heat.  Add peanut butter and stir until melted.  Stir in oatmeal and oil.  Drop 16 spoonfuls onto a baking sheet lined with wax paper.  freeze for at least 4 hours.

Makes 16 cookies

Summer Vegetable Lasagna *

1 zucchini, sliced
1 yellow squash, sliced
1 1/2 cups sliced mushrooms
1 green bell pepper, cut into 1/2 inch strips
1 pkg lasagna noodles, oven ready
1/2 - 1 pound mozzarella cheese, shredded
1 (26 oz) jar preferred spaghetti sauce
Salt and pepper to taste
Grated parmesan cheese

Preheat oven to 375.  In olive oil, sauté zucchini and yellow squash until cooked.  In a different skillet, with olive oil, sauté mushrooms and bell pepper until cooked.  Spoon a thin layer of tomato sauce over bottom of 13x9 dish.  On top of sauce, arrange a layer of pasta- covering the bottom of the pan completely.  Next, arrange the zucchini/squash.  Spoon a layer of sauce, spread 1/3 of mozzarella.  Salt and pepper to taste.  Add another layer of pasta.  Add mushrooms/peppers.  Another layer of sauce, mozzarella, salt and pepper.  Top dish with one last layer of pasta, sauce and mozzarella. Top with lots of parmesan..  Cover with foil and bake 30 minutes.  Uncover and bake for 15 minutes.

Serves 4

Honey Glazed Carrots *

1 1/2 cups baby carrots
3 Tbsp honey
2 Tbsp brown sugar
1 tsp lemon juice

Place 1 inch of water in saucepan; add carrots.  Bring to a boil.  Reduce heat; cover and simmer for 8-10 minutes.  Drain.  In skillet, combine honey, brown sugar and lemon juice.  Cook and stir until bubbly.  Add carrots and stir until coated. 

Serves 2

Slow Cooker French Dip Sandwiches with Carmelized Onions *

3-4 pound lean beef round roast, trimmed
1 Tbsp minced garlic
1 tsp rosemary
1 tsp thyme
1 tsp salt
1/2 tsp black pepper
1-3 cans beef broth
1 tsp Worcestershire sauce
10 whole peppercorns
1 bay leaf
1/2 large onion, cut into chunks
For the onions:
1/2 Tbsp EVOO
2 large onions, thinly sliced
1/2 tsp salt
For the peppers:
1 large red bell pepper, cored, seeded and sliced into strips
1 large green bell pepper, cored, seeded and sliced into strips

For the sandwiches:
Provolone or Mozzarella slices
Hoagie rolls

In a small bowl, mix garlic, rosemary, thyme, salt and pepper.  Rub spice mixture onto all sides of the roast, then place in the slow cooker.  Pour the broth into the side of the roast until it just covers the meat.  If the broth doesn't cover the roast you can add water and top with onions. Add the Worcestershire sauce, peppercorns, and bay leaf to the broth.  Cover and cook on low until the meat flakes apart easily with a fork, about 9-12 hours.  An hour before the meat is done, prepare the onions and peppers.  In a skillet, heat the oil.  Add the onions and salt and cook until golden, stirring often, reducing heat as needed if the onions are burning or browning too quickly, about 30-35 minutes.  Add 1 Tbsp broth to the pan if it becomes too dry.  The onions should turn golden and the flavor should be sweet. Transfer to a serving bowl, then add the peppers to the skillet and cook stirring often until soft, 8-10 minutes.  Remove the meat from the slow cooker to a cutting board and shred with a fork or slice with a knife.  Strain the gravy to remove fat.  Pour 1/4 cup broth into a small bowl for each serving.  Preheat the oven to broil.  Split the bread open and top with 2 oz of beef.  Top with onions, peppers, and cheese and broil until the cheese melts.  Place on a plate with broth for dipping.

Chicken, Pear, and Spinach Salad *

1/2 cup creamy poppyseed dressing
2 pears, thinly sliced
1 cup chopped cooked chicken
4 cups spinach leaves

Pour dressing over combined pears and chicken in a bowl.  Toss to coat.  Add spinach; mix lightly.

Serves 4

Beef & Vegetable Kabobs *

1 pound boneless beef sirloin steak, cut into 1 inch cub
1/2 cup Greek Vinaigrette Dressing
12 cherry tomatoes
6 button mushrooms, cut in half
8 asparagus spears, blanched, cut into 2 inch lengths

Please steak in Ziploc bag.  Add 1/4 cup of the dressing; seal bag.  Refrigerate 30 minutes to marinate.  Remove steak from bag; discard bag and marinade.  Preheat grill to medium heat.  Thread steak onto 12 wooden skewers alternately with the tomatoes, mushrooms, and asparagus.  Grill kabobs 15 minutes or until steak is cooked through and vegetables are crisp-tender, turning and brushing occasionally with the remaining 1/4 cup dressing.

Serves 6

Crab Rice Primavera *

1 1/2 cups frozen veggies (broccoli, red peppers, onions, mushrooms)
1/4 cup water
1 1/2 cups milk
1/2 cup Parmesan cheese
2 Tbsp butter
1 tsp basil
1/2 tsp garlic powder
3/4 pound flaked imitation crab meat
1 1/2 cups uncooked instant rice

In pan, bring veggies and water to a boil.  Reduce heat; cover and simmer for 3 minutes.  Stir in milk, parmesan cheese, butter, basil, garlic powder, and crab.  Boil.  Stir in rice.  Remove from heat, cover and let stand 5 minutes or until rice is done.  Fluff with fork.

Serves. 5

Catalina Salmon *

4 salmon fillets (5 oz each)
2 green bell peppers, chopped
1/3 cup catalina dressing

Place salmon in greased 13x9.  Mix peppers and dressing; spoon over salmon.  Bake at 375 for 25-35 minutes.

Serves 4

Hearty Breakfast Bake *

1 pkg (12 oz) pork sausage, cooked
4 green onions, sliced
1/3 cup chopped green bell pepper
2 1/2 cups frozen loosely packed hash browns
1 pkg (8 oz) shredded swiss cheese
1 cup bisquick
2 cups milk
1/8 tsp pepper
5 eggs

Heat to 400.  Grease 13x9 pan.  Layer sausage, onions, potatoes, and cheese in the dish.  Mix the remaining ingredients in a bowl with a whisk.  Pour into the 13x9 pan.  Bake uncovered for 35-40 minutes or until knife inserted in center comes out clean.

Chocolate Chip Peanut Butter Pie *

1/2 cup peanut butter reduced fat)
8 oz cream cheese (Fat free), softened
12 oz sweetened condensed milk (light)
2 Tbsp lemon juice
1  cup cool whip (light), thawed
5 Tbsp mini chocolate chips
6 oz prepared graham cracker crust

In a bowl, using electric mixer, beat together peanut butter and cream cheese till smooth.  Gradually, beat in milk and lemon juice; fold in whipped topping and 4 Tbsp of chocolate chips.  Spoon peanut butter mix into prepared pie crust.  Sprinkle 1 Tbsp chocolate chips over top.  Cover with plastic wrap and chill for 4 hours.

Serves 10