Country Style Split Pea Soup

1/2 cup chopped onion
1 to 2 minced cloves of garlic
1 cup green or yellow split peas
1 quart water
2 tlbs. better than bouillon
dash of pepper
1 bay leaf
2 small carrots shredded
1 cup diced cooked ham

Adapted from the back of the Janet Lee split pea package

Veggie Muffins

Yields appx 20-24 muffins

INGREDIENTS:
2 Cups All-purpose Flour
3/4 tsp baking soda
1/2 tsp salt

1 cup sugar
1/4 cup (1/2 of a stick) softened butter
2 eggs

1/4 cup Prune or Apple juice
1 1/2 cups chopped broccoli (frozen or fresh)

1 to 1 1/2 cups smashed bananas (about 3 bananas)
1/2 cup grated carrots
1/4 cup yogurt (vanilla, plain, strawberry, whatever flavor)
1/2 tsp vanilla

Start by mixing your dry ingredients (flour, baking soda, and salt) in a small bowl. Set aside.

Mix the sugar, butter, and eggs in a separate bowl or mixer. Beat for a couple minutes till everything is combined.

Next, prepare your veggies. Grate the carrots, smash up the bananas, and prepare your broccoli puree.

This is my favorite part of the recipe. You need about 1/2 cup of puree when done, which takes about 1 1/2 cups of broccoli–frozen/thawed or fresh/steamed–and 1/4 cup of juice. I used prune juice but apple or grape works too.

Combine the broccoli cuts and prune juice in the food processor and pulse till finely mixed. If you don’t have a food processor, use a blender or try to finely chop it up (but the chunks will be more visible to your kiddos).

And you should end up with this. Um, looks appetizing.  Okay, throw the broccoli puree, carrots, bananas, yogurt, and vanilla into the butter mixture and beat for a minute. Finally, add the dry ingredients and mix just until combined and wet.  I know it looks like broccoli soup, but give the batter a taste. It’s yummy!

Scoop the mixture into a prepared muffin pan (you can also use cupcake liners if you want them to feel like “cupcakes”. That word always makes my kids excited about food).

Source: http://www.danamadeit.com

Greek Salad

4 large ripe tomatoes

1 cucumber

1 green bell pepper

1 large onion

12 olives

salt

dried oregano

3 tlbs. extra-virgin olive oil

1/4 lbs. feta cheese

1.  Cut tomatoes into bite-size chunks.  Sprinkle with salt.

2.  Slice cucumber and cut slices in half, sprinkle with salt.

3.  Remove stem and seeds of bell pepper, cut into rings.  Sprinkle with salt.

4.  Cut onion into rings.

5.  Combine tomato, cucumber, bell pepper, onion, and olives into bowl.  Sprinkle oregano.  Add olive oil.  Stir to mix.

6.  Sprinkle feta cheese on top.

Seasoned Squash

Squash and seasoning

*salt

*pepper

*garlic

*onion powder

*chicken bouillon

Steam.  Blend without water, then add tiny amount of lowfat milk.

Source: Cliss Ercanbrack

Egg Rolls

1/2 bag classic coleslaw

1/2 bag shredded carrots

1/2 bunch green onion

2 stalks celery

pepper

salad supreme (lemon and herb)

4-5 chicken breasts

2 cups rice (use broth from chicken)

Azumaya egg rolls

Cook in Vegetable oil

Sauce

2 tlbs. corn starch

1/2 cup brown sugar

1/3 cup cidar vinegar

1 tlbs. soy sauce

1 can pineapple (juice only)

Source: Rachel Woods (Eileen)

Scalloped Potatoes

16 oz. sour cream

2 cans cream of chicken soup

2/3 cube butter

Heat in a sauce pan

Thinly slice potatoes.

Layer in order in a 9x13 pan

Bottom sauce

potatoes

sauce

green onion

potatoes

sauce

cheese

green onion

etc.

Cook at 350 degrees at least 1 hour.

Source: Dione Seegrist

Candied Yams

8 cups yams cooked, peeled, cubed, (boil then mash)

1 cube butter

1 cup brown sugar

3 eggs

1 cup milk

2 tsp. salt

2 tsp. vanilla

Melt butter and mix with potatoes.  Beat eggs, add milk to eggs.  Beat both well.  Add all ingredients to potatoes.  Butter or spray 9x13 pan.  Cook at 350 degrees for 45 min.

Source: Cliss Ercanbrack

Standard Italian Sauce

Meat

1 carrot

1/2 onion

1 celery stock

1/2 zucchini

1 clove garlic

Saute vegetables (after browning meat)

add 18 oz. tomato sauce and 1 can diced tomatoes.

Then add spices:

oregano, salt, sugar, basil, pepper, garlic

Simmer until noodles are ready to mix in.

Source: Pete and Julie Melanson

Spinach Casserole

3 pkg. chopped spinach cooked and drained well

While hot add 1 pkg. cream cheese

1/4 onion minced

1 cube butter

few dashes of mace

salt and pepper to taste

Topping

melt 1 stick of butter, mix with pepperidge farm seasoned stuffing mix.

Bake at 325-350 degrees for 30 min.

Source: Sue Nuhn

Corn Chowder

Peel, cube, and boil 10 or so potatoes.  Drain and rinse.

Fry 1/2 pkg. bacon.  at end add and saute onion.  Add to potatoes including some of the bacon grease.

Add
2 cans evaporated milk
2 cans creamed corn
salt and pepper

Simmer on low.

Source: Dione Seegrist

Spinach Strawberry Toss

10 cups Baby Spinach
1 pint strawberries, cut in half
2/3 cup broken pecans
2/3 cup feta cheese

Ginger Honey Dressing
1/4 cup lime juice
1/4 cup honey
2 tlbs. vegetable oil
1/2 tsp. ground ginger

Source: Betty Crocker

Orzo Spinach and Olive Salad

1 lb. orzo

salt and pepper to taste

2 tlbs. olive oil

2 tlbs. or more Greek dressing such as "Yasou"

4 cups fresh spinach, washed and roughly chopped

4 oz. feta cheese, crumbled

1/2 cup or more Kalamata olives pitted and halved

rind and juice of lemon, if desired

Cook orzo about 6 min, or until tender but not mushy.  Drain and drizzle with oil and greek dressing.

In large bowl combine orzo, spinach, feta and olives.  Add lemon, salt and pepper.

*Recipe from Anne Healy

Summer Salad Combos

(Recipe called for 1/4 cup miracle whip, with each option.  Looking for alternative.)

Option 1

3 cups broccoli flowerets

1 granny smith apple chopped

1 cup shredded carrots

1/2 cup chopped red onion

1 tlbs. sugar 

1 tlbs. vinegar

1/2 tsp. dill

Option 2

3 cups cooked pasta shells (1/2 cup dry)

2 cups halved red grapes

1 1/2 cups chopped green onions

1 tlbs. lemon juice

1/2 cup toasted walnut pieces

1 pkg. (3 oz.) crumbled blue cheese (or feta?)

Option 3

3 cups cabbage shopped

1 cups chopped cantaloupe (or mango)

1 cup sliced strawberries

1 tlbs. honey

1/2 tsp. poppy seeds

Option 4

1 can drained black beans

1 chopped mango

1 cup corn

1 chopped green pepper

1 chopped red pepper

2 tlbs. salsa

1/4 tsp. chili powder

*Recipe probably came from a Miracle whip ad

Peas and Onion Salad

2 16 oz. bags frozen baby peas defrosted

1 medium onion thinly sliced

1/4 cup chopped fresh mint (not dried)

3 tlbs. Salad Oil

2 tlbs. honey

salt to taste

1/2 cup sour cream

1 1/2 tlbs. vinegar (preferably rice vinegar)

Mix peas with onion and mint, tossing well.  Add oil, honey, and salt mixing well.  Refrigerate overnight.  Prior to serving, mix the sour cream and vinegar and pour into salad.  Toss well.

Note: if using fresh peas, shell and boil until barely tender and rinse with cold water.  You need 2 generous cups.

*Recipe from Susan Kirk

Broccoli Cheese Soup

1/4 cup onion

1/4 cup butter

1/4 cup flour

3 cups water (for thicker soup reduce by a cup)

10 oz. pkg frozen broccoli thawed or steam fresh broccoli (3 cups fresh) cook until tender

4 chicken bouillon cubes

pint of half and half

1 tsp.  Worcestershire sauce

3 cups shredded cheddar cheese

Saute onion until transparent.  Add flour until smooth.  gradually add water (mix and pour)  Add bouillon, Worcestershire sauce, and broccoli   Let simmer 10 min.  Turn off heat and add cream.  Mix.  Add cheese slowly until melted. 

*Recipe from Sarah Lund