FRUITY COLESLAW

1/2 cup light mayonnaise
2 tbsp. apple cider vinegar
2 tbsp. sugar
1/4 tsp. each, salt and pepper
1 (16 oz pkg) fresh coleslaw mix
1 mango, seeded, peeled, cut into 1/2" chunks
1/2 cup dried pineapple pieces, chopped
1 scallion, chopped
1 tbsp. chopped fresh parsley
1 tbsp. chopped fresh mint (optional)

 

In a large bowl, stir together mayonnaise, sugar, vinegar, salt and pepper until smooth. Add coleslaw mix, mango, pineapple, scallion, mint and parsley, toss.

Refrigerate until ready to serve.

Vegetables in Season: March

Broccoli and Lettuce

SALAD:

1 head lettuce
1 head broccoli
1 sm. onion, diced
1 c. unsalted sunflower seeds
1 c. raisins (optional)
1/2 head cauliflower, chopped
1 lb. bacon, cooked & crumbled
6 hard boiled eggs (optional)

You can add any other ingredients or take away something. This is a "Good Salad" because you make it good.

DRESSING:

1 c. Miracle Whip
1/2 c. sugar
1 tbsp. white vinegar

Mix together and put over Good Salad when served. This dressing tastes like honey mustar

Potato Sausage Soup - Toscana Soup

This potato soup with sausage is similar to the Olive Garden's famous Toscana soup (my favorite soup).

 

Cook Time: 25 minutes

 

Total Time: 25 minutes

 

Ingredients:

 

• 3 links sweet Italian sausage
• 2 medium baking potatoes, cut in half lengthwise
• 2 to 3 slices bacon, diced
• 3/4 cup onions, diced
• 1 medium to large clove garlic, minced
• 2 cups escarole, chopped, or kale, cut in half, then sliced
• 2 tablespoons chicken base
• 4 cups water
• 1/2 cup whipping cream
•  

Preparation:

 

Remove sausage from casings; brown in a skillet, breaking up, until cooked through. Place onions and bacon in a large saucepan and cook over medium heat until onions are tender. Add garlic and cook 1 minute longer. Add chicken base, water and potatoes, simmer 15 minutes. Add sausage, kale and cream. Simmer 4 minutes and serve. Serves 5.

Slow-Cooker Tex-Mex Chicken

 

 

 

 

 

 

 

What You Need

1lb.  boneless skinless chicken breasts, cut into 1-inch-wide strips

2 Tbsp.  (1/2 of 1-1/4-oz. pkg.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

2 Tbsp.  flour

1 each green and red pepper, cut into 1-inch-wide strips

1cup  frozen corn

1-1/2cups  TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

2 cups  hot cooked long-grain white rice

1 cup  KRAFT Mexican Style Finely Shredded Four Cheese

2 green onions, sliced

Make It

TOSS chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
STIR just before serving. Serve over rice topped with cheese and onions.

Slow Cooker Chicken and Vegetables with Pineapple

(Bettycrocker.com)

1 1/4

lb. boneless skinless chicken thighs, cut into 1/2-inch strips

2

tablespoons soy sauce

2

medium carrots, sliced (about 3/4 cup)

1

(8-oz.) can sliced water chestnuts, drained

1

(8-oz.) can pineapple chunks in unsweetened juice, drained, reserving juice

2

cups uncooked regular long-grain white rice

4

cups water

1/2

cup purchased sweet-and-sour sauce

2

teaspoons cornstarch

1

teaspoon grated gingerroot

1 1/2

cups fresh snow pea pods (about 6 oz.)

3

green onions, cut into 1-inch pieces, if desired

1. In 3 1/2 to 4-quart slow cooker, combine chicken and soy sauce; mix to coat evenly. Add carrots, water chestnuts and reserved pineapple juice. Stir to combine.
2. Cover; cook on low setting for 4 to 5 hours.
3. About 30 minutes before serving, cook rice in water as directed on package.
4. Meanwhile, in small bowl, combine sweet-and-sour sauce, cornstarch and gingerroot; stir until well blended. Stir into chicken mixture. Add pea pods, onions and pineapple chunks; stir gently to mix. Increase heat setting to high; cover and cook an additional 20 to 25 minutes or until pea pods are crisp-tender. Serve chicken mixture over rice.

Makes 6 servings

Chicken Soft Tacos

Fix-It and Forget-It Lightly, Revised & Updated, page 27
Makes 6 servings
Prep. Time: 10 minutes
Cooking Time: 5-6 hours
Ideal slow-cooker size: 5- or 6-qt.

1 to 1 ½ lbs. frozen, boneless, skinless chicken breasts
14 ½-oz. can low-sodium diced tomatoes with green chilies
1 envelope low-sodium taco seasoning

1. Place chicken breasts in slow cooker.
2. Mix tomatoes and taco seasoning. Pour over chicken.
3. Cover. Cook on low 5-6 hours.
4. Serve in soft tortillas. Top with salsa, low-fat shredded cheddar cheese, guacamole if your diet allows, and fresh tomatoes.

Cheesy Chicken Enchilada Dinner

(Kraftrecipes.com)

what you need

1

lb.  boneless skinless chicken breasts, cut into bite-size pieces

1

jar  (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided

1-1/4

cups  KRAFT Shredded Cheddar Cheese, divided

1/4

cup  chopped fresh cilantro

10

 flour tortillas (8 inch)

2-1/2

cups  frozen corn

make it

HEAT oven to 350°F.

HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 6 min. or until done. Stir in 1/2 cup salsa, 2/3 cup cheese and cilantro.

SPREAD 1 cup salsa onto bottom of 13x9-inch baking dish. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in baking dish; top with remaining salsa and cheese.

BAKE 20 min. or until heated through, cooking corn as directed on package near end of the chicken baking time.

SERVE chicken with corn.

Banana Cream Pie Bites

Ingredients

3 1⁄2 ounces

 Chobani Honey Nana Greek Yogurt (or sub regular Vanilla Chobani)

7 ounces

 Banana & Squash Puree pouches, by Gerber (you could sub pure banana puree, if preferred)

1 cup

 Vanilla Almond Milk

1 tablespoon

 Agave Nectar or Honey

3  

 Egg Yolks (save egg whites for crust)

16  

 Nilla Wafers (crushed)

1 teaspoon

 Vanilla Extract

1 1⁄2  

 Bananas (sliced into 36 thin slices)

3 tablespoons

 White Chocolate Chips (or whipped cream for the top)

3  

 Refrigerated Pillsbury Pie Crusts

Instructions

1. Preheat oven to 350 degrees.
2. Divide each pie crust into 12 small circles. Press them into each hole of the muffin tin.
3. Brush egg white onto the crusts.
4. Bake pie crusts in mini-muffin tin for 10 minutes. 
5. Meanwhile, mix together in a large sauce pan: the greek yogurt, the banana squash puree, almond milk, agave nectar, yolks, nilla wafers, and vanilla extract.
6. Cook over medium heat for approximately 8 minutes, stirring frequently to prevent it from burning.
7. Once filling has thickened, let it cool for about 10 minutes.
8. Slice the one and a half bananas into 36 thin slices.
9. Place one banana slice at the bottom of each pre-cooked pie bite crust.
10. Spoon the banana cream filling on top of the banana slice.
11. Top each pie bite with 3 white chocolate chips, or a dollop of whipped cream, whichever your preference.
12. Let the pie bites cool for at least 2 hours in the fridge before serving.

Walnut Cranberry Coffee Cake Recipe

 

 

(Copied from Spoonful)

Prep Time 15 minutes Cook Time 45-50 minutes

What you'll need

• For the cake:
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 stick (1/4 cup) cup melted butter
• 3 large eggs
• 1 cup sugar
• 1 teaspoon vanilla
• 1/2 cup buttermilk
• 1 1/2 teaspoon orange zest (zest from about 1/2 a regular-sized orange)
• 2 cups fresh cranberries

• For the topping:
• 1/2 cup flour
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 stick (1/4 cup) butter - room temperature
• 1/2 teaspoon salt
• 1/2 cup walnuts

How to make it

1. Preheat the oven to 350 degrees, and get an 8" x 8" pan ready by greasing it with butter.
2. I start by making the topping, so it is ready to sprinkle on as soon as the batter is mixed.
   Mix the flour, granulated and brown sugars, and the salt together.
   Cut the butter into small chunks, and add it to the mix. You can cut it in with a knife, but I find it easier to work it in with my fingers until it is it crumbly.
   Then you can add the walnuts (I crush most of them but add a handful of halves).  Set aside and start on the batter.
3. Add the dry ingredients -- flour, baking powder, and salt -- to a mixing bowl and whisk together.
   In another bowl, add the eggs, melted butter, granulated sugar, vanilla, orange zest, and buttermilk.  Beat with an electric mixer on high for about a minute, or until thoroughly mixed.
   
   Add the dry ingredients to the wet ingredients and gently mix with a fork. Over-mixing can lead to a tougher cake, so just mix until the batter barely comes together.
4. Pour half the batter into the cake pan. Add the cranberries to the remaining batter, and pour the rest on top. This helps keep the cranberries from settling on the bottom.
5. Now sprinkle the topping to cover the batter.
6. Bake for 45-50 minutes at 350 degrees F, checking periodically with a toothpick (should come out clean).

Kentucky Bourbon Balls

Ingredients:

1 cup chopped nuts 5 tablespoons Kentucky bourbon 1/2 cup butter, softened

1 (16 ounce) package confectioners' sugar 18 ounces semisweet chocolate

Directions:

1.	Place the nuts in a sealable jar. Pour the bourbon over the nuts. Seal and allow to soak overnight.
2.	Mix the butter and sugar; fold in the soaked nuts. Form into 3/4" balls and refrigerate overnight.
3.	Line a tray with waxed paper. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Roll the balls in the melted chocolate to coat; arrange on the prepared tray. Store in refrigerator until serving.

Easy Microwave Peanut Brittle

Ingredients:

cooking spray 1 cup white sugar 1/2 cup light corn syrup 1 1/2 cups peanuts, or more to taste

1 tablespoon butter 1 teaspoon baking soda 1 teaspoon vanilla extract

Directions:

1.	Spray a baking sheet and a wooden spoon with cooking spray.
2.	Mix sugar and corn syrup together in a microwaveable bowl safe for high temperatures.
3.	Heat sugar mixture in microwave on high for 5 minutes.
4.	Stir peanuts and butter into sugar mixture. Heat in microwave until mixture becomes a caramel color, 3 to 4 minutes.
5.	Mix baking soda and vanilla extract into syrup until smooth and foam has dissipated. Spread candy onto the prepared baking sheet using the sprayed wooden spoon. Work quickly; candy hardens fast. Let stand until cool. Break into pieces to serve.

3-Minute Fudge

Ingredients

Original recipe makes 35 servings

1 cup sweetened condensed milk

1 (12 ounce) bag semisweet chocolate chips

1 (1 ounce) square semisweet baking chocolate, chopped.

Directions

1. Grease an 8x8-inch square baking dish with butter.
2. Place sweetened condensed milk, chocolate chips, and baking chocolate in a microwave-safe dish; cook in microwave on low power until chocolate has melted, about 3 minutes. Beat with an electric mixer until smooth, about 1 minute.
3. Pour fudge into the prepared baking dish; let stand until set, 3 to 4 hours. Cut into squares to serve.

Sea Salt Caramels

Ingredients:

• 1 1/3 cup heavy cream
• 2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/3 cup honey
• 6 tbsp butter, cut into small pieces
• 1 tsp vanilla extract
• 3 tsp sea salt, such as fleur de sel

Preparation:

1. Prepare an 8-inch baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Place the cream in a large saucepan over medium-high heat and bring it to a boil. Stir in the sugar, corn syrup and honey and stir until it begins to boil. Periodically wipe down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming.
3. Cook the candy, stirring occasionally, until it reaches 257 degrees on a candy thermometer (you will note that it will get a darker color).
4. Remove the pan from the heat immediately and stir in the butter, vanilla, and 2 teaspoons of salt.
5. Pour into prepared pan and let set at room temperature until firm enough to cut.
6. Cut the caramel into small squares or strips with a chef’s knife.

Christy Jordan's Best Classic Chili

Ingredients:

2 pounds ground beef
One 29-ounce can kidney beans (with liquid)
One 29-ounce can pinto beans (with liquid)
One 29-ounce can tomato sauce
1 cup diced onion
½ cup diced green chiles
3 medium tomatoes or one 29-ounce can diced tomatoes
2 teaspoons salt
1 ½  teaspoons black pepper
2 cups water
3 tablespoons chili powder
¼  cup diced celery
2 teaspoons ground cumin

Directions:

In a large skillet, over medium-high heat, brown the ground beef until no longer pink and drain off the fat. In a large pot or slow cooker, combine the beef with the remaining ingredients. If cooking in a pot, bring to a simmer over low heat and cook, stirring every 15 minutes, for 2 to 3 hours. If cooking in a slow cooker, stir to combine and cover. Cook on low for 7 to 8 hours or high for 3 to 4 hours.

Sweet Cinnamon Churros with Dulce de Leche Dip

Ingredients

Churros

   All-purpose flour for dusting

1/2 pkg (17.3 oz or 397 g) frozen puff pastry sheets (1 sheet), thawed

2 tbsp (30 mL) butter, melted, divided

4 tbsp (60 mL) Sweet Cinnamon Sprinkle, divided

Dip

1/4 cup (50 mL) heavy whipping cream

2 tsp (10 mL) instant coffee granules

1/2 tsp (2 mL) ground cinnamon

1 can (13.4 oz) dulce de leche (see Cook'’s Tip)

Directions

1

For churros, preheat oven to 400°F (200°C). Line Cookie Sheet with Parchment Paper. Lightly sprinkle flat side of Large Grooved Cutting Board with flour. Unfold pastry onto cutting board; brush with 1 tbsp (15 mL) of the butter using a basting brush.  Sprinkle 2 tbsp (30 mL) of the sprinkle over pastry; lightly press into pastry using Baker's Roller®. Place Cookie Sheet, parchment-side down, over pastry. Invert both Cookie Sheet and cutting board; remove cutting board. Brush pastry with remaining butter; sprinkle with remaining sprinkle, lightly pressing into pastry.

2

Cut pastry into four squares using Pizza Cutter. Cut each square into four strips; twist strips twice. Bake 12-14 minutes or until golden brown. Slide parchment and churros onto Stackable Cooling Rack; cool churros 5 minutes.

3

Meanwhile, for dip, place cream into (1-cup/250-mL) Easy Read Measuring Cup. Microwave on HIGH 30 seconds or until warm. Add coffee granules and cinnamon; stir until dissolved. Combine cream mixture and dulce de leche in Classic Batter Bowl. Microwave on HIGH 1 minute or until hot; whisk until smooth. Serve dip with churros.

Yield:
  ,
8 servings of 2 churros and 3 tbsp (45 mL) dip
Nutrients per serving:
Calories 230, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 20 mg, Carbohydrate 33 g, Protein 4 g, Sodium 100 mg, Fiber 0 g
U.S. Diabetic exchanges per serving: No information is currently available.
Cook's Tips:
Dulce de leche is a thick caramel-like sauce that is available in cans. If desired, 50 caramels, unwrapped, can be substituted for the dulce de leche. Combine cream mixture and caramels in Classic Batter Bowl. Microwave on HIGH 2-3 minutes or until smooth, stirring every 30 seconds.

Orange Sunshine Biscuits

Ingredients:

1 Tbsp orange zest
4 Tbsp margarine, cold
1 egg, beaten
2/3 cup orange juice
2 Tbsp margarine, melted
1 cup powdered sugar
1 Tbsp cream cheese
2 Tbsp orange juice

Directions:

  1. Preheat oven to 450°F.

2. In a large mixing bowl, blend flour, one Tbsp sugar, and orange zest. With a pastry blender, cut in cold margarine until mixture has uniform texture. Make a well in the center and pour in the beaten egg and orange juice. Stir until dough forms a ball, adding flour as needed.

3. On a floured surface, knead dough until no longer sticky, adding flour as needed. With a rolling pin, roll dough to ½ inch thick. Brush with melted margarine and sprinkle with 3 Tbsp sugar. Starting from one end, roll flattened dough in jelly-roll fashion.

4. Dust a sharp knife with flour and cut roll into ¾-inch sections. Place each section on a greased baking pan about 1 inch apart. Bake 14 minutes. Make icing by combining powdered sugar, cream cheese, and orange juice. Remove from oven and cool on a wire rack. While cooling, drizzle icing mixture and sprinkle with 1 Tbsp orange zest. Serve warm.

KITCHEN COUNTER:
Serves 8.

Vegetarian Panini

Ingredients:

3	tbsp (45 mL) light mayonnaise
1	tbsp (15 mL) finely chopped fresh basil leaves
1	garlic clove, pressed
4	slices Italian bread, cut 1/2 in. (1 cm) thick
4	slices (1 oz/30 g each) mozzarella or Provolone cheese
1/2	cup (125 mL) loosely packed fresh baby spinach leaves
2	jarred roasted red peppers, drained and patted dry

Directions:

1. In small mixing bowl, combine mayonnaise, basil and pressed garlic; mix well. Lightly spray one side of each bread slice with canola oil using Kitchen Spritzer. Place bread slices oil side down on Cutting Board; spread with mayonnaise mixture.
2. To assemble panini, arrange one slice of cheese, spinach and one red pepper over half of the bread slices. Top with remaining cheese and remaining bread slices, oil side up. 3. Heat Grill Pan over medium heat 5 minutes. Place panini in pan; top with Grill Press and cook 3–4 minutes or until bread is golden brown. Turn over; cook 3–4 minutes or until bread is golden brown and cheese is melted. Remove panini from pan to Cutting Board. To slice panini, position spatula over top of panini. Insert tip of Chef's Knife through the back of the slot and press knife downwards through the rest of the slot.

Yield: 2 panini
Nutrients per serving: (1 panini): Calories 410, Total Fat 22 g, Saturated Fat 9 g, Cholesterol 50 mg, Sodium 1140 mg, Carbohydrate 36 g, Fiber 2 g, Protein 20 g

Indian Spiced Beef Filets with Cucumber Raita

Raita
1	cup low-fat plain yogurt, strained (see below)
1/4	cucumber, peeled and seeded
1	large jalapeño pepper, seeded and finely chopped
1	tablespoon lime juice
1	tablespoon snipped fresh cilantro
1	tablespoon snipped fresh mint
1/4	teaspoon salt
Beef Filets
2	garlic cloves, pressed
1	teaspoon ground cumin
1	teaspoon curry powder
1/2	teaspoon cayenne pepper
1/4	teaspoon salt
2	beef tenderloin filets, 2 inches thick (6-8 ounces each)
1	teaspoon olive oil

Directions:

1. For raita, place drained yogurt in small bowl. Slice cucumber into 1/4-inch-thick slices; cut each slice in half. Add cucumber, jalapeño pepper, lime juice, cilantro, mint and salt to yogurt; mix well. Cover; refrigerate at least 1 hour to allow flavors to blend.
2. Meanwhile, for beef filets, combine garlic, cumin, curry powder, cayenne pepper and salt in small bowl; rub evenly over both sides of filets. Cover; refrigerate at least 30 minutes.
3. Preheat oven to 350°F. Heat oil in (8-in.) Sauté Pan over medium-high heat until hot. Place filets in pan; cook 2 minutes. Turn filets over; place pan in oven. Roast 12-15 minutes or until thermometer registers 155°F. Remove filets to cutting board; tent with aluminum foil. Let stand 5 minutes (temperature will continue to rise) or until internal temperature reaches 160°F for medium doneness. Cut each filet into slices. Serve with raita.

Yield: 2 servings
Nutrients per serving: Calories 400, Total Fat 19 g, Saturated Fat 7 g, Cholesterol 115 mg, Carbohydrate 13 g, Protein 43 g, Sodium 760 mg, Fiber 1 g

Diabetic exchanges per serving: 1 starch, 3 low-fat meat (1 carb)
Cook's Tips: Draining yogurt overnight provides a thicker consistency to the raita and prevents it from becoming watery when the cucumbers are added. To drain yogurt, moisten paper towels with water, squeeze dry and place in bottom of small colander. Place yogurt in colander, then place colander in small bowl. Cover and refrigerate overnight; discard liquid.

Monster Cookies

12 eggs
2 lb. brown sugar
4 c. white sugar
1 tbsp. Karo syrup
8 tsp. baking soda
7 c. flour
1 tbsp. vanilla
1 lb. butter
3 lb. peanut butter
18 c. oatmeal
1 lb. chocolate chips
1 lb. M&M'S® (plain)

Mix in bowl in order given. Drop by large tablespoon or ice cream scoop and flatten. Do not use flour on the scoop.

Bake for 12 minutes at 350°F. Do not over bake.

Monster Cookies - Small Batch:

3 eggs
1 c. brown sugar
1 c. white sugar
1 tsp. Karo Syrup
2 tsp. baking soda
1 3/4 c. flour
1 tsp. vanilla
1 stick butter
1 1/2 c. peanut butter
3 c. quick oatmeal
1/4 lb. chocolate chips
1/4 lb. M&M'S® (plain)

Mix in bowl in order given. Drop by large tablespoon or ice cream scoop and flatten. Bake for 12 minutes at 350°F. Do not over bake.

Homemade Thin Mint Cookies

Chocolate Cookie Wafers

• 1 (18 1/4 ounce) package fudge cake mix
• 3 tablespoons shortening, melted
• 1/2 cup cake flour, measured then sifted
• 1 egg
• 3 tablespoons water
• nonstick cooking spray

Coating

• 3 (12 ounce) bags semi-sweet chocolate chips
• 3/4 teaspoon peppermint extract
• 6 tablespoons shortening

Combine chocolate wafer ingredients in a bowl until well mixed.  You may need to get your hands in there!

 

On a surface lightly dusted with flour, shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter.

 

Wrap in plastic wrap, waxed paper or parchment and freeze for at least 1-2 hours, until dough is very firm and can be sliced into wafers.

 

Preheat oven to 375F.

Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a parchment lined baking sheet.

These cookies are firm and will not spread very much, so you can put them quite close together.

Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.

Combine chocolate chips with peppermint extract and shortening in a large microwave-safe glass or ceramic bowl.

Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute.

Stir once again, and if chocolate is not a smooth consistency, continue to nuke in 30-second intervals until smooth.

Use a fork to dip each wafer in the chocolate.

Tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper-lined baking sheet.

Refrigerate until firm.