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.