Italian Style Potato Wedges

6 large potatoes cut into wedges
1 T. Italian seasoning
2 garlic cloves, minced
1 1/2 tablespoons olive oil
salt to taste

Preheat oven to 375 degrees.  Line potato wedges in a 9X13 inch, ungreased glass casserole dish.  Mix all other ingredients in a small bowl and pour over potato wedges.  Stir to coat potatoes well.  Place in over uncovered and bake until potatoes are tender (approximately 45 minutes), being sure to stir every 15 minutes or so.

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Mexi Morn’ Tofu

3 cups egg whites
3 tablespoons soy sauce
1/4 teaspoon ground black pepper
1/2 cup diced onions
2 tablespoons chopped roasted green chili
6 tablespoons chopped fresh chives
1/2 pound soft tofu
1 teaspoon turmeric
1 fresh tomato, peeled, seeded and diced
2 garlic cloves, minced
1/8 teaspoon ground cumin

Beat egg whites until broken up and they start to foam in a small bowl.  Add finely crumbled tofu to egg whites and mix.  Next, add in the soy sauce, pepper and turmeric and set mixture aside.  Over medium heat, combine and cook tomato, onion, cumin, garlic, and green chili in a large frying pan.  Cook until onions are see-through and all liquid has evaporated.  Add tofu mixture to the skillet and stir well.  Scramble complete mixture until egg whites have been cooked completely.  Once scrambled sprinkle with chives and serve.

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Easy Almond Oat Milk

1 cup oatmeal cooked
2 cups distilled water
1/4 cups almonds
1/2 teaspoon salt
5 dates

Combine all ingredients in a blender and mix well.  Add 5 cups of distilled water to mixture and strain to remove pulp.  Chill in refrigerator until ready to serve.  Shake before serving.

Tip: You can add the pulp left from the straining step to muffins, breads or hot cereals for added flavor.

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Sizzling Summer Lemonade Stand Lemonade

1 cup water
1-1/2 cups sugar
Juice from 5-7 lemons
4 cups cold sparkling water or plain water
Lemon Slices for garnish
Mint Sprigs (optional)

Mix together one cup water with one cup of sugar in small pot.  Heat mixture to boiling, stirring constantly until sugar is completely dissolved.  Allow water and sugar mixture to cool, pour in pitcher or bowl and refrigerate.  Once the mixture has reached desired coldness, add juice from lemons and stir completely.  Mix four cups of cold water into lemonade and pour in pitcher adding lemon slices and optional mint sprigs.

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Very Berry Custard

1/4 cup sugar
2 teaspoons cornstarch
1 cup whole milk
1 beaten egg
2 tablespoons sour cream
1/2 teaspoon vanilla
3 cups fresh assorted berries; raspberries, blackberries, blueberries, halved strawberries, etc.

To prepare custard, combine cornstarch and 2 Tablespoons of sugar in a small pan.  Once mixed well, add egg and milk.  Cook over medium heat until mixture begins to boil, stirring frequently.  Take care not to over cook.  Once custard begins to bubble, pour into a bowl immediately and allow to cool approximately 5 to 7 minutes.  Slowly whisk sour cream into the custard and add vanilla once mixed well.  Cover and chill up to 1 day.  When ready to serve, if custard is too thick add a bit of milk, and spoon over berry mixture.  Set berry mixture aside.

Now it’s time to create the topping. In a skillet, heat 2 Tablespoons of sugar on medium-high heat setting just until sugar begins to melt.  Shake skillet (do not stir sugar) to heat evenly.  Reduce to low heat and cook until sugar is melted and golden.  Stir if needed with a wooden spoon.  Once sugar is cooked pour over berry custard mixture and serve immediately.

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Creamy Broccoli Stuffed Chicken

1 16oz package chicken flavored stuffing mix
1 cup water
6 boneless skinless chicken breasts
1 10oz package frozen chopped broccoli, thawed and drained
1 10 3/4oz can fat-free condensed cream of chicken soup
1/2 cup fat free milk
1 teaspoon paprika
2 tablespoons Parmesan cheese

Preheat oven to 400 degrees F.  Combine stuffing mix and water in a large bowl.  Allow to stand for 5 minutes.  While the stuffing stands, using a meat tenderizer, pound chicken breast until they are approximately 1/4 inch thick.  Add broccoli and cream of chicken soup to stuffing mixture and lightly stir.  Spoon stuffing mixture onto chicken, leaving approximately 1/2 of chicken edges uncovered.  Roll each breast up, starting at the short end.  Place chicken in a 9X13 inch baking dish with the seam side down.  Repeat with each chicken breast until all have been added to pan.  Sprinkle chicken with paprika and cheese.  Bake uncovered for approximately 30 minutes or until chicken is cooked completely.

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Velveeta Shells and Cheese Primavera

1 12oz package of Velveeta shells and cheese
2 tablespoons Low Fat Italian dressing
1 cup broccoli florets
1 red or green pepper cut into strips
1 cup baby peas (frozen)
1/4 teaspoon dried basil leaves
2 tablespoons Parmesan cheese

Cook shells and cheese pasta as directed on packaging using low fat milk.  In a large skillet, warm dressing over medium heat.  Combine broccoli and peppers and add to skillet.  Cook until vegetables are somewhat tender.  Add frozen peas and cook until peas are cooked through.  Mix cooked Velveeta shells and cheese with basil and add to skillet.  Top with Parmesan cheese and serve warm.

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Bean-O-Rama Casserole

1 16oz can butter beans
1 16oz can, great northern beans
1 16oz can garbanzo beans
1 16oz can black beans
1 16oz can pinto beans
1 16oz can kidney beans
2 cups tomato sauce
1 onion, chopped and sautéed
2 Tablespoons mustard
1 Tablespoon barbecue sauce of your choice
1 teaspoon dry mustard
1/4 cup brown sugar (if desired)

Open beans and drain well.  Combine all beans in a large bowl.  In another bowl mix all other ingredients.  Stir mixture into bowl containing the beans and mix slowly.  Pour mixture into a 9X13 inch casserole.  Bake in a preheated 350 degree oven for 60 minutes.

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Apple and Strawberries with Rhubarb

4-5 large apples
3 rhubarb stalks
1/2 pint strawberries
1/4 cup water

Peel rhubarb and cut into small pieces. Next, core and peel apple and chop. Remove stems from strawberries. Combine all ingredients into a pot and add water. Cook mixture over medium heat until boiling. Turn heat down and open cover just enough to allow a bit of steam to escape the pot. Simmer until the majority of apples are dissolved and sauce isn’t watery looking, stirring occasionally. Simmer for approximately 30 minutes. Turn heat off when there is still a bit of water left in pot. Allow to cool and then refrigerate until ready to serve.

Tip: You can use cranberries as a substitute for rhubarb if desired.

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Angel Cabbage Pasta

8 oz angel hair pasta cut into 2 inch lengths
4 cups red cabbage – shredded
1/2 cup vegetable broth
salt to taste
pepper to taste
garlic powder to taste
1/2 cup fat free sour cream (plain yogurt can be used instead of sour cream)

Cook pasta and drain well. While noodles are cooking, saute shredded red cabbage in broth until tender (approximately 10-15 minutes). Once cabbage is tender add pasta noodles and mix well. Once combined together well, remove pan from heat. Salt, pepper and add garlic powder to taste. Top with sour cream and serve while warm.

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