Sour dough or french bread
1 garlic clove minced
1 tbsp minced fresh rosemary
2 tbsp olive oil
cut bread 1 inch cubes and bake on unoiled baking sheet 350 for 10 mins. Saute garlic, rosemary in olive oil on medium heat for a few minutes. When garlic is golden, pour the oil and seasoning over bread cubes.
2 c chopped onion
2/3 c chopped celery
1 tbsp canola or veg oil
1 tbsp grated fresh ginger root
1 tsp. curry powder
1/4 tsp ground nutmeg
2 bay leaves
1/2 tsp salt
3 cups water
4 cups peeled and cubed sweet potatoes
1/2 tsp. freshly grated lemon or orange peel
1 cup pineapple or orange juice
1 3/4 c coconut milk (14 oz can)
2 tbsp fresh lemon or lime juice- to taste
chopped cilantro
toasted cononut- 350 for 2-3 minutes
Saute onions and celery in oil until translucent, about 10 mins. Cover the pot and stir often to prevent sticking. Add ginger, curry, nutmeg, bay leaves, salt and saute for another minute, stirring constantly. Add water, potatoes, citrus peel, cover and bring to a boil. Reduce heat and simmer until tender, 15-20 mins. Remove bay leaves. pour juice and coconut milk into soup. Puree soup in blender until smooth. Stir in lemon or lime juice. Garnish with cilantro and coconut if desired. (add 1/2 c water for thinner soup.)
1 box white or yellow cake mix
3 egg whites
3/4 c water
1/2 cup applesauce
6 oz strawberry yogurt
Frosting
8 oz cool whip
6 oz strawberry yogurt
Combine all ingredients. Mix as directed on box. Spray a 9x13 dish. Bake at 350 for 25-30 minutes. Mix together frosting and spread on cooled cake. Keep refrigerated. Top with sliced strawberries before serving.
6 cube steaks
4 cups water
1 small onion
2/3 cup flour
1 tsp garlic 1 tsp onion powder 1/2 tsp pepper 1 pkg brown gravy mix 1 pkg onion gravy mix 1 1 pkg mushroom gravy mix. Directions: last onions is sprayed slow cooker. Brown meat in oil on both sides. Put garlic powder, onion powder, floor, pepper in bowl and mix together. Put mixture in plastic bag and add browned steaks and shake well. Put Stella in cooker and add all the gravy mixes together and add water. Mix well and cook in low for 8 hrs. Serve on mashed potatoes.
1 large cook n serve lemon pudding prepared as directed.
1 small orange jello- prepared as directed. Mix together while warm and put in pan in fridge.
Next day - mix
1 cup milk
1 small instant lemon pudding
1- 8 oz cool whip
Put mandarin oranges on top right before serving
1 1/2 tsp. olive oil
1 med onion- any color
4 cloves garlic minced
1 bell pepper diced
1-2 jalapenos, minced
2 lb ground turkey or beef
2 tsp. cumin
2 tsp. kosher salt
1/2 tsp pepper
1 tsp oregano
1 tsp chili powder
1 1/2 tsp smoked paprika
1 1/2 lb sweet potatoes, peeled and diced 1/2 inch cubes
1 28 oz can tomatoes (not drained)
2 cans black beans rinsed and drained
32 oz beef broth
1 15 oz can pumpkin puree
1/2 tsp cinnamon
1 tbsp unsweetened cocoa powder
toppings: sour cream, avocado, cilantro, green onion, fresh lime juice
In 1 1/2 tsp olive oil add onion, garlic, bell pepper, and jalapenos. Saute about 5 mins until fragrant and tender- add to slow cooker.
In same skillet add ground turkey or beef. Sprinkle cumin, salt, pepper, oregano, chili powder adn paprika. When meat is cooked through add to slow cooker.
Add sweet potatoes, tomatoes, beans, broth, pumpkin, cinnamon, and cocoa powder to slow cooker and stir to combine. Place on lid and cook 4-6 hrs high or 8-10 low (or until sweet potatoes are tender).
When done remove lid for 15 mins to thicken. Serve with toppings. -Freezes well!!
Pour 2-3 tbsp peanut oil in pan. Add a bunch of green onions sliced to include part of green. Add meat of choice ( chicken, beef, shrimp). Saute until cooked.
Steam desired vegetables- green beans, broccoli, carrots etc.
Add to cooked meat and add mushrooms, red pepper strips, peapods, bean sprouts, water chestnuts
Stir all together and add the following mixture
1/2 cup chicken broth
4 tbsp soy sauce
3 tbsp apple cider vinegar
2 tbsp brown sugar
1 1/2 tbsp cornstarch mixed with 1 tbsp water
Cook until bubbles so sauce thickens. Serve over hot rice.
