Sweet Potato Casserole

This one I got from B's aide... soooo good...

Ingredients
3 c mashed sweet potatoes
3/4 stick butter
1 c canned milk [evaporated]
1 c sugar
2 eggs
1/2 t nutmeg
1/2 t cinnamon
1 t vanilla

Mix potatoes, butter, milk, sugar, eggs, cinnamon & vanilla. Mix well and pour into 2 qt dish. Bake at 425F for 15 mins

Topping:
1 c crushed corn flakes
1/2 c chopped nuts (she used pecans)
1/2 c light brown sugar
3/4 stick butter

Melt butter. Add sugar, nuts, and cornflakes. Mix well. Spread over top of potatoes. Bake an additional 15 mins at 400F

Layered fiesta dip

serves 20 [2 T servings]

Ingredients:
2 ripe avocados
2 T Italian dressing [zesty preferred]
2 T lime juice
3/4 c salsa
1 c shredded lettuce
3/4 c mexican cheese
3 green onions, chopped
1 tomato, chopped
2 T black olives

Directions:
Mash avocados in small bowl. Add dressing & lime juice, mix well. Spread onto plate. Top with remaining ingredients. Refrigerate 30 mins or til chilled. Serve with tortilla chips

Corn salsa

This is one of my favorite salsa's EVER!
makes 3 cups

4 chopped tomatoes [1.5 lbs]
1 c cooked fresh corn kernals
1/4 c finely chopped red onion
1/4 c chopped fresh cilantro
1 finely chopped jalapeno pepper
1/4 c Italian dressing [zesty kind preferred]

Fully loaded scalloped potatoes

serves 12


Ingredients:
1 lbs red potatoes (abt 6)
8 slices bacon
3 T flour
1 c milk
1 c sour cream
3 T chopped chives
1 c cheddar cheese

Directions:
Cook potatoes in boiling water in saucepan 25 mins or til just tender. Drain & cool. Meanwhile, cook bacon as directed on package.

Heat oven to 350F. Crumble bacon; reserve 1/4 c. Cut potatoes into 1/4 inch slices. Whisk flour and milk in large bowl until blended. Stir in sour cream. Add potatoes, remaining bacon and 2 T chives. Stir to evenly coat potatoes.

Pour into 2 qt cassarole sprayed w/ cooking spray. Top w/ cheese.

Bake 30-35 mins or until heated through. Sprinkle w/ remaining chives and bacon.

Cucumber Tapa

I tried these at AFIT recipe club. They were AMAZING!

serves 4

Ingredients:

    2 seedless cucumbers (about 1 lb each), peeled if waxy
     2 T extra-virgin olive oil
    1 tsp sherry vinegar
    2 oz. feta cheese, diced
    ¼ tsp kosher salt
     Pinch of freshly ground black pepper
     1 T fresh oregano leaves, chopped

Directions:

1.     Slice the cucumbers lengthwise, and remove any small seeds.  Cut 1 cucumber half into ¼-inch dice and transfer to a small bowl.  Add the olive oil, vinegar, feta cheese, salt, and pepper, and toss well to combine.  Add the oregano, and toss again.

2.     Use a vegetable peeler to remove 1 or 2 long strips of the peel (if the cucumber is already peeled, remove a strip of the flesh) from the underside of each of the remaining 3 cucumber halves so they will sit without tipping.  Spoon the cucumber-and-feta mixture into the long trough of each half.

3.     Slice cucumbers crosswise on a slight diagonal into 1½-inch pieces, and serve immediately.

Roasted Tomato Caprese Salad

from my friend Lindsay

Ingredients
12 plum tomatoes, halved lengthwise, seeds (not cores) removed
1/4 cup good olive oil, plus more for drizzling
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
Kosher salt and freshly ground black pepper
16 ounces fresh salted mozzarella
12 fresh basil leaves, julienned
Directions
Preheat the oven to 275 degrees F.

Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.

Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.

Scalloped Corn

Just like my Grandma Lock's (got this one from my awesome cousin, Donna)!!

Ingredients:
3 cans (11 oz.) vacuum-packed corn, drained
4 lg eggs
1/2 c milk
1/2 stick butter, melted
2 T sugar
2 T all-purpose flour
1/4 t salt
1/4 t pepper

Directions
1. Heat oven to 350. Lightly grease a 1 1/2 qt shallow baking dish.
2. Put 2 cans of corn and the remaining ingredients in a food processor (or blender). Process until well blended. Stir in remaining can of corn and pour into prepared baking dish.
3. Bake uncovered 50 to 55 minutes or until a toothpick inserted in center comes out clean.

TIP - Can be prepared through step 2 up to 1 day ahead. Refrigerate covered and bring to room temp before baking.

Mix match potato salad

from Kraft foods magazine

Pick one in each category:

1. Potatoes: red, yukon gold, fingerling, new potato, or russet (2 lbs)

2. Dressing: kraft mayo, sour cream, miracle whip, caesar dressing,
     ranch dressing, zesty italian dressing, vinaigrette dressing.
     (1/2 c- 3/4 c)

3. Ingredients: cooked bacon, hard-cooked eggs, sweet onions, celery,
    cherry tomatoes, red/ yellow pepper, shredded cheese, green beans,
    green onions, radishes, apples, olives, peas, sweet relish, corn,
     red onion, parmesan cheese. (up to 1 1/2 c)

4. Seasoning: dijon mustard, horseradish, parsley, celery seed, basil,
    chives, cilantro, cumin, dill (1/2 T- 1 T)

Baked Avocado Fries

I loved these. Tried these off of Pinterest.

















source

1/4 cup flour
1 tsp kosher salt
2 large eggs, beaten
1 1/4 cups panko (Japanese bread crumbs- I recommend the Italian kind)
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

Grated parmesan for serving (optional)



Preheat oven to 450.

Coat avocado slices in the four, then egg, then panko. Spread on a cooling rack that has been sprayed with non-stick spray, then place on a cookie sheet. Salt lightly if you like, it isn't really necessary though. Bake for about 20 minutes at 450, or until they are golden brown.

Cheddar Jalapeño Mashed Potatoes

A mexican twist on a classic

serves 10

Ingredients:
2 lbs baking potatoes (abt 6)
3 T flour
1 c milk
1 c sour cream
1 jalapeño pepper, chopped
1 c cheddar cheese

Directions:
Heat oven to 350F. Book potatoes in boiling water in saucepan 20 min or til tender; drain. Cool. Peel and slice potatoes. Whisk flour and milk in large bowl. Stir in sour cream and peppers. Add potatoes; stir to coat. Pour into 2 qt casserole sprayed; top w/ cheese. Bake 25-30 mins or til heated through.

Oat-topped sweet potato crisp

from Kraft

serves 8

Ingredients:
1 pkg (8 oz) cream cheese
1 can (40 oz) cut sweet potatoes, drained
3/4 c brown sugar
1/4 t cinnamon
1 granny smith apple, chopped
2/3 c chopped cranberries
1/2 c flour
1/2 c old-fashioned or quick-cooking oats
1/3 c cold butter
1/4 c pecans

directions:
heat oven to 350F
Beat cream cheese, potatoes, 1/4 c sugar and cinnamon w/ mix until blended. spoon into 1 1/2 qt casserole; top w/ fruit.
Mix flour, toast and remaining sugar in medium bowl; cut in butter until mixture resembles course crumbs. Stir in nuts. Sprinkle over fruit.
Bake 35-40 mins or til heated through

Nutritional jazz: 430 cal; 20 g fat; 200 mg sodium; 59 g carb; 5 g fiber; 5 g fiber

Homemade Cranberry Sauce

The only acceptable kind of cranberry sauce. Seriously.

serves 14 (serving size about 2T)

Ingredients:
1/2 c packed dark brown sugar
1/2 c orange juice
1/4 c water
1 1/2 T honey
1/8 t ground allspice
1 (12-z) package fresh cranberries
1 (3 inch) cinnamon stick

Directions:
Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 12 minutes or until mixture is slightly thickened, stirring occasionally. Discard cinnamon stick; cool completely.

Note: Make up to two days ahead and refrigerate.

Nutritional jazz: 52 cal; 66 mg Potassium; 16 g carbs; 10% vitamin c; 6% magnanese

Traditional Sweet Potato Casserole

From Cooking Light

serves 16

Ingredients:
2 1/2 lbs sweet potatoes, peeled and cut into 1-inch cubes
3/4 c packed brown sugar
1/4 c butter, softened
1 1/2 t salt
1/2 t vanilla extract
1/2 c finely chopped pecans, divided
Cooking spray
2 c miniature marshmallows

Directions:
Preheat oven to 375°.
Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.
Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.

Nutritional Jazz: 140 cal; 5.6 g fat; 2 g sat fat; 7.8 mg cholesterol; 240 mg sodium; 213 mg potassium; 24 g carbs; 43% vitamin A; 7% vitamin B6; 8% vitamin C; 10% copper; 19% magnanese; 5% thiamin

GF Tortillas

from G-Free Foodie

(note that a smaller size is easier to work with)

Tortilla Ingredients:
2 c Gluten Free All-Purpose Flour Mix*
1 1/2 t xanthan gum
2 t sugar
1 t salt
1 c warm water

*All-Purpose Flour Mix:
1 1/2 c brown rice flour
1 c soy flour (can substitute garbanzo, fava, sorghum)
3/4 c potato starch (can substitute corn, arrowroot)
3/4 c tapioca starch (can substitute corn, arrowroot)
1/2 c masa harina (can substitute almond meal)

Directions
Add dry ingredients to a large bowl, mix well. Add warm water and mix completely, using your hands (this will be sticky!). Separate dough into 8 pieces, and roll each piece into a ball. Store dough balls in a bowl under a damp towel while working with each individual ball.

Cut parchment paper to the same size as the bottom of your tortilla press, and lightly oil paper. Cut a matching piece for the top, and rub the two pieces together to transfer oil.

Place a ball of dough onto the bottom piece of parchment, top with the second piece, and press (or roll out). Immediately cook tortilla on a lightly oiled cast-iron griddle over medium heat. Turn the tortilla before you think you should (it does not take long), and be careful not to overcook, or they will turn out more like chips or crackers than lovely, soft tortillas!

If you are hand-rolling your tortillas, cut two pieces of parchment paper and oil as above. Place a ball of dough onto the bottom piece of paper, cover with the second piece, and, starting in the center of the dough, roll away from you with a rolling pin, turning the paper and dough 1/4 turn after each roll. Rolling the dough in this way should yield a mostly round tortilla of equal thickness throughout. Cook as above.

Mashed potatoes with a flair

serves 6

Ingredients:
2 1/2 lbs (about 3 very large) potatoes
1/4 c milk
6 T butter
1/2 t salt
1/2 c salsa
1/2 c corn
1 c shredded cheddar
thinly sliced green onions, for garnish (optional)

Directions:
1. Place potatoes in large pot and cover w/ water. Bring to boil, then reduce to low and cook til tender, abt 20 mins.
2. Meanwhile, place milk, butter, and salt in a saucepan. Bring just to simmer over low heat- don't boil. Remove from heat and stir in salsa and corn.
3. When potatoes are cooked, drain well, then return them to pot. Shake pot over low heat for abt 30 secs to dry them out.
4. Remove potatoes from heat and add hot milk mixture. Mash potatoes til they're fluffy. Fold in cheese. Sprinkle w/ green onions (if desired).


Nutritional jazz: 340 cal; 18 f fat; 11 g sat fat; 51 mg cholesterol; 455 mg sodium; 915 mg Potassium; 36.5 g carbs; 9.6 g protein; 16.8% vitamin A; 3.7% vitamin b-12; 26% vitamin b-6; 31% vitamin C; 18% calcium; 13% copper; 14% folate; 12% iron; 13.6% magnesium; 19% manganese; 12% niacin; 23% phosphorus; 11% riboflavin; 7.8% thiamin; 8.6% zinc

Butternut squash au gratin

from Kraft recipes
serves 8

Ingredients:
1 butternut squash
4 slices bacon, chopped
1 sm sweet onion, diced
2 T flour
1/4 t pepper
1 c chicken broth
1 1/2 c shredded cheddar, divided

Directions:
Heat oven to 350F. Cut squash lengthwise in half; discard seeds. Remove peel. Cut each half crosswise into thin slices. Place in large saucepan. Add enough water to cover squash. Bring to boil on high heat; simmer on medium-low heat 8-10 min or until squash is tender.

Meanwhile, cook bacon in skillet until crisp; remove from skillet, reserving 1 T drippings in skillet. Drain bacon. Add onions to drippings; cook and stir 5 mins. Stir in flour and pepper; cook and stir 1 min. Add broth; cook and stir 3 mins or until sauce is thickened. Remove from heat. Stir in 1 c cheese.

Drain squash. Arrange in 8 or 9 inch square baking dish; cover w/ half the sauce. Repeat layers; top w/ bacon and remaining cheese. Bake 25-30 mins or until heated through.

Nutritional Jazz: 130 cal; 7.9 g fat; 27.9 mg cholesterol; 321 mg sodium; 236.3 mg potassium; 8 g carbs; 7.2 g protein; 76% vitamin A; 14% vitamin c; 18% calcium; 5 % folate; 9% magnagese; 14.5% phosphorus;

Slow Cooker Mac & Cheese

From $5 dinners

serves 4-6
Ingredients:

1/2 lb elbow macaroni, cooked
non-stick cooking spray
12 oz evaporated milk
1 1/2 c milk
2 eggs, beaten (can be left out if desired)
1 t salt
1/2 t black pepper
4 c shredded cheddar

Directions:

Coat the crock pot with non-stick spray. Add all ingredients, saving 1 cup of cheese. Cook on low 4-5 hours. Sprinkle remaining cup of cheese over top a few minutes before serving.

Wild Rice Pilaf

From World's Healthiest Foods
serves 6

Ingredients:
1/2 c wild rice
1 c long grain brown rice
1 med onion, chopped
3/4 c diced celery, about ½-inch pieces
2 c sliced mushrooms
1 medium green apple, diced into ½ -inch pieces
4 cloves garlic, minced
1/2 c chopped walnuts
6 dried apricots, coarsely chopped
1/2 c raisins
1/2 c chopped fresh parsley
2 T chopped fresh sage (or 2 t dried sage)
3 T chopped fresh thyme (or 1 T dried thyme)
1/2 T fennel seeds
3/4 c + 1 TBS chicken broth
2 T extra virgin olive oil
salt and black pepper to taste

Directions:

1. Bring 3-1/2 c of lightly salted water to a boil. While water is coming to a boil rinse the wild rice under running water in a strainer. When water is boiling, add both wild and brown rice, cover, turn heat to low, and cook for about 45 minutes, until tender. Do not overcook. You will most likely have excess water when rice is cooked properly. Put cooked rice in a strainer and drain out excess water. Set aside in a bowl large enough to mix everything together.
2. Heat 1 T chicken broth in a large stainless steel skillet. Healthy Sauté onion in broth over medium heat for 5 minutes. Add mushrooms and celery and continue to sauté for another 2-3 minutes.
3. Mix all the ingredients except for onions, rice, and 1 T broth together in bowl and season with salt and pepper.
4. Preheat oven to 350°F/175°C. Place mixture in an 8-inch square baking dish and bake covered for about 1 hour. Drizzle with olive oil and mix with a fork to keep it fluffy.

Nutritional Jazz: 263 cal; 12 g fat; .6 cholesterol; 173 mg sodium; 639 mg potassium; 37.7 g carbs; 5.7 g fiber; 16.8 g sugar; 5.7 g protein; 16.6% vitamin A; 15% vitamin B-6; 22% vitamin C; 7% vitamin C; 7% calcium; 30% copper; 11% folate; 19.7% iron; 15% magnesium; 52% manganese; 22% niacin; 17.6% phosphorus; 14.6% riboflavin; 16.5% selenium; 11% thiamin; 10% zinc

Apple Cheddar Turkey Meatballs

From A Year of Slow cooking
serves 6

Ingredients:
1 1/2 lb extra lean ground turkey
1 egg
1 t kosher salt
1 t ground black pepper
1 t onion powder
1 green apple, peeled and shredded
1/2 c shredded sharp cheddar
1/2 c dried unsweetened cranberries

Directions:
In a large mixing bowl, mix the ground turkey with the ingredients.

Make golf-ball sized meatballs, and drop them into your crockpot. For this amount of meatballs you could use any size over 3 quart, probably. If you have a large family, or would like to cook enough to freeze, double or triple the recipe. You can definitely stagger-stack the meatballs on top of each other... just use a larger crockpot.

Cover and cook on high for 4-5 hours, or on low for 5-9---the cooking time will depend on how many meatballs are in the crock, and the size of your machine. The more full it is, the longer it will take to cook.


Nutritional jazz: 262 cal; 12 g carbs; 7 g fat; 38 g protein

Mango Quinoa Salad

From Best Bites
2 cups cooked quinoa* at room temperature, or chilled
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper
*Quinoa can be cooked in water or broth. I suggest using vegetable or chicken broth for enhanced flavor, but plain water works great too.
Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving. So Yummy! I'll be making this one lots!