God made salads and main dishes.

[trcg]

It is April of 2009. When we switched forms most of the information got lost. The webmaster is going to try to restore this thread in the meantime some great ladies have sent me some of the information they have saved so I'll do a copy paste of the information. As of today you can find some of the information on page 7. It is now June 2009 and still the thread is not updated. It is now March 2010 and the thread has not been updated. Check page 7 for the GM ideas.

Renee

As promised here are meals the God Made way. This is going to take some time so please be understanding. I am going to start off with salads and then move into soups, side dishes and chicken meals. I have lots of typing to do. Can soy sauce be used during God Made Days?

Salads:

Chicken Ceasar Salad:
Ingredients, 4 skinless, boneless chicken breasts (4 oz each), 1 head romaine lettuce, Juice of 1 lemon, 2 hard-boiled eggs, 1/2 tsp pepper, 1/4 C. parmesan cheese, 1 C. croutons (leave off for God made salad) DRESSING: 2 cloves garlic, 1/4 C. Olive oil, 1/4C grated Parmesan cheese, 1 TBS worcestershire sauce (may need to leave out), 1/4 tsp dry mustard...I don't have dry mustard so I use regular, 1/2 tsp salt, 2 Tbs lemon juice. Directions: Preheat broiler. for dressing, process garlic, oil, Parmesan, Worchesterhire sauce, mustard and salt in a blender for 15 sec. Add lemon juice; process until smooth. 2. Broil chicken until juices run clear when meat is pierced with a knife, about 15 min. Cut chicken into bite-size pieces; set aside. 3. Rinse lettuce leaves and pat dry. Tear lettuce into large pieces; place in a large salad bowl. Squeeze lemon juice over top; toss lighty. 4. Peel and chop eggs. Add eggs, chicken, pepper and dressing to salad bowl; toss lithtly. Sprinkle shredded Parmesan and croutons over salad (again leave off croutons). Variation: Use drained canned white tuna or canned salmon instead of the chicken for a seafood twist.

Tri-Colored Slaw:
Indredients: 1 small head green cabbage, 1/2 small head read cabbage, 1 C shredded carrots(2 med), 3/4 C cider vinegar, 1/3 C. water, 1/3C sugar (sub in honey or maple syrup to make GM), 1 tsp celery seeds, 1 tsp salt, 3 tbs olive oil.Directions: Coarsely shred cabbage. Combine shredded cabbage and carrots in large bowl with tight fitting lid. 2. Combine vinegar, water, sugar, celery seeds and salt in a small sauce pan. Bring to a boil. Stirring until sugar dissolves completely. Remove from heat. 3. Blend oil into hot sugar mixture. Add cabbage mixture; mix well. Cover tightley. 4. Chill slaw until serving time, turning and shaking bowl occasionally to coat slaw with dressing. Varations and tips: For an interesting flavor variation try substitute caraway seeds for celery seeds. For the crispest slaw, immerse the shredded cabbage and carrots in ice water and soak for 1 hour. Drain and spin veggies dry before adding dressing.

Tropical Fruit Salad:
Ingredients: 2 bananas, 2 C fresh pineapple chuncks or 1 20 oz can pineapple chuncks-drained, 1 10 oz can mandarin oranges-drained, 2 C chopped granny smith apples (2 med) 1 C sliced strawberries, 1/2 C thawed frozen limeade concentrate, 1/2 C honey, 1/4 C olive oil, 1 tsp poppy or papaya seeds.Directions: Slice bananas. Combine pineapple, mandarin oranges, apples, bananas and strawberries in a large bowl; mix gently. Tightly cover; refrigerate. 2. Combine limeade, honey and oil in a small bowl; whisk until well blended. 3. Stir poppy seeds into limeade mixture. Pour over fruit salad. 4. Gently mix fruit salad. Spoon into individual dessert glasses. Serve immediately. Variation and tips: For added crunch add 1/2 silvered almonds to the fruit just before serving. Speed up the chilling time in step 1 by storing canned fruit in the refrigerator. A round appple corer-slicers will remove the core and cut an apple into wedges with one swift motion--a real time saver.

Warm Chicken Salad
Ingredients: 1/4 C. soy sauce, 1/4 C. brown sugar (sub maple syrup), 2 tsp. oilive oil, 1/2 clove garlic, crushed, 6 skinless, boneless chicken breasts (4 oz. each), 8 C. mixed salad greens, 1/2 C shredde carrot, 1/ C. chopped green bell pepper, 1/2 C sliced green onions. Dressing: 1 C. Mayo, 3/4 C plain yogurt. (Skip the dressing for a GM meal)

Directions: 1. Preheat grill. Mix soy sauce, brown sugar, oil and garlic. Reserve 1/3 of Marinade. Brush over Chicken. Grill, basting with reserve marinade about 10 min. Cut into strips. Keep warm. 2. Combine salad greens, bell pepper, and green onion in a salad bowl toss lightly to mix. 3. For dressing blend mayo and yogurt into a small bowl. 4. Toss chicken strips with salad greens. Spoon dressing over warm chicken and salad. Serve Immediately.

[soon2Bfit]

bump!

[Kiwi]

This is awesome!!

GM Granola

1/2 C melted butter
1/2 C honey
1 tsp. vanilla
1 Tbsp. molasses
Mix together, bring to a boil and pour over dry ingredients

4 C rolled oats
1 C roasted sunflower seeds
1 C raisins (**I use more than this and include yellow raisins as well as craisins and other dried fruits cut up.
1/2 C chopped nuts (**I use more than this and use mixed nuts, almonds, pecans, etc.)
1/2 C dried coconut (optional)

Mix together dry ingredients. Pour the syrup over and mix well. Spread mixture on ungreased cookie sheet. Bake at 350 degrees for 15-20 minutes.


Joanne
Trainer-in-Training :D
Logan, Utah

[JaneB]

Last night was organic beef broth in the crock pot. I then added sauteed zuchini, bean sprouts, onion, garlic and browned buffalo. Quick easy soup.

T-tapp Trainer, New Hampshire
ACE Certified Personal Trainer

[DancingYoung]

Renee,
How great, now I just have to substitute gluten free and milk free and pick and choose. Great ideas.

I will have to put some recipes out for others.

Those of you that are adding Equal and other substitute sweetners may want to think of a natural sweetner like honey, maple syrup, agave or even just fruit to sweeten dishes without adding chemicals etc. I have found that when I use fruit in chicken dishes it really adds to the flavor. For example: Add dried apricots or prunes to chicken to bake...

Carolyn
T-Tapp Trainer in Training
Center for Caring
Virginia

Carolyn

[monica213]

up :D

Michelle Barbuto
Pennsylvania T-Tapp Trainer

http://www.ttapp.com/trainers/michelle/
michelle@t-tapp.com

[Honeywell]

OMGosh!!!! This is so awesome!!

Thank you for bumping this up.

Brenda

"Life is not measured by the number of breaths we take, but by the moments that take our breath away." unknown

[wandachafin]

Hi ladies, this is such a great place to be !
Here is a great recipe that I just found, it was named for huricane season in Florida.
Survival Rice:
2 cups brown rice
5 cups chicken broth or water
1/2 cup olive oil
2 T fresh lemon juice
salt and pepper to taste
Place water and rice in saucepan and bring to a boil cover and simmer 40 minutes. cool
Mix in evoo and lemon juice and toss refrigrate or freeze.
add one or more of the following
spinach, fresh or frozen-if froze thaw and drain
chopped green onion
left over chopped chicken, turkey, ham, or fish
canned tuna
canned beans , rinsed and drained
chopped leftover veggies
sauteed beef or turkey
Or anything you dream up.
note:
I'm looking for brown rice idea's .If you have a favorite recipe please help me out ! I would like only your favorite ones that you love! I will post my favorite lentil soup recipe later. It is so good you will want to eat the whole pot . Thanks for the recipes!

wanda chafin

[wandachafin]

This is my favorite soup.I have to make sure I freeze portions so that I don't eat the whole batch myself! Note that there is no tedious chopping involved!
Lentil soup
4 cups lentils-choose different colors, washed (I use yellow and green split peas and brown lentils)
10 cups water
2 T. low sodium chicken bouillon
1 onion peeled
6 stalks celery
4 carrots
6 cloves garlic
2 T. olive oil
2 T. lemon juice
salt and pepper to taste
combine all ingredients except the last three in large soup kettle.Cover and bring to a boil.Stir and recuce heat to a simmer.Cook for 25 minuts more,stirring occasionally until lentils are soft and soup is thick
Let the soup cool, then puree in 2 cup batches in a blender til smooth.Return to pot and add the oil, lemon juice and seasoning.Reheat or freeze. makes 10 servings.



wanda chafin

[monica213]

bump

Michelle Barbuto
Pennsylvania T-Tapp Trainer
IFPA Certified Personal Trainer

http://www.ttapp.com/trainers/michelle/

[Annegettinfit]

Wow, what a great thread. I've been reading this for 2 days and there are some great looking meals. I've actually tried two so far and they are great. Thank you to everyone who has contributed to this thread. This newbie appreciates all the ideas here.

Annegettinfit

[Lori French]

Wowzers!

[u]Lori</u>

[Annegettinfit]

Back to the top.
Annegettinfit

[angellique]

Was going to bump for Molly, thanks Annegettinfit :)

Sheilah

"Remember, no one can make you feel inferior without your consent"
- Eleanor Roosevelt

[Satara]

THANK YOU SOOOOO MUCH LADIES!!!!!!! I'm just starting on the GM/MM and this helped me so much!

I have a question:

Is bacon MM or GM I would think it would be MM


Have a fabulous day!
Satara
My link to end breast Cancer is...
http://www.endcancer.ca/site/TR?px=1235235&pg=personal&fr_id=1110

This quote is from my 4yr old son Devin
"Mommy T-Tapp is too hard I'll be your coach."

[Annegettinfit]

Bacon is MM. Read the lable lots of stuff in there you can't even say.
Annegettinfit

[Annegettinfit]

Back up. Lots of great food ideas in here. Hate to see this thread so far back.
Annegettinfit

[BeckyInDe]

bump!

[Annegettinfit]

Up for Denise
Annegettinfit

[ertarox]

I am sorry but God did NOT make animals to be eaten. That is the only misinformation on this entire program, it seems. These animals are dismembered and skinned alive while in sheer terror and suffering outrageously --- no God would ever enforce this. There's a reason why animal products cause disease - we are not meant to eat them, from the unnatural way we have to get them in our body (murder, misery) to the unnatural things they cause in our body (cancer, disease, fibromyalgia, etc).

christian vegetarian association: http://www.all-creatures.org/cva/

When a man's knowledge is not in order, the more of it he has, the greater will be his confusion.
~Herbert Spencer

[Aleighkitten]

Bump

~~Amanda~~

[monica213]

bump

Michelle Barbuto
Senior T-Tapp Trainer
Total Workout, MORE, Hit the Floor and Lady Bug certified
website www.fitwithsix.com

[lcr]

This site is amazing, I just found this site today. I cannot wait to try the recipes. I have reading for about an hour, what inspiration. Thanks to all of you. Lynn

[BeckyInDe]

bump up!

[Khenkels]

bump

Kristina
1st week - didnt measure :(
2nd- 6" lost
3rd-

[chercher1]

bump

Cheryl Dodd
T-Tapp Trainer, Ohio
http://www.t-tapp.com/trainers/cheryl/

[haines641]

bump...great recipes!!

Debby Haines

[dsamy]

This thread is a wealth of infos. I will get back to it once I re-start the GM/MM diet which would be within 10 days.

[mimiladybug]

Bumping this up because it was such a godsend to me! And I just happened to find it. But my printer's out of ink and I am scared to death I won't be able to find it again tomorrow. This is wonderful!

I can do all things through Christ which strengthens me

[twitleytappin]

Thanks so much for all your hard work ! I am going to print out these recipes so I can try them out. They look delicious !!

Thanks again
Kathleen

Within your weakness---there lies your strength---sleeping.
( Sylvia Brown )

[obsidiandragonfly]

Thank you so much!! This is such a huge help for me :)

I wondered which Gods Diet Book everyone is talking about? There are a couple on Amazon.

Off to my printer! Again, thank you for all the hours of hard work that went into this thread.

[trcg]

Just saw this on yahoo for a salad without lettuce. Use with a vinegar and oil dressing and your set for a great GM side or meal.

Middle Eastern Cucumber & Tomato Salad

(makes 4-6 servings)

4 cups peeled cucumbers, cut in 1/2-inch chunks

4 cups riped tomatoes, cut in 1/2-inch chunks

1 large red or green bell pepper, cut in 1/2-inch chunks

3 tablespoons fresh cilantro, chopped (optional)

3 tablespoons fresh mint, chopped (optional)

1 cup crumbled or cubed feta cheese (optional)

1/2 cup pitted kalamata olives (optional)

2 scallions, cut in 1/4-inch slices (optional)

3 tablespoons fresh lemon juice

3 tablespoons extra virgin olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1) Chop the fresh vegetables as described above and place in a large salad bowl or glass bowl. Refrigerate until ready to serve so the salad will be nice and cold. If adding olives, feta, herbs, and/or green onion, sprinkle them evenly over the salad.

2) Mix the oil and vinegar, salt, and pepper in a small bowl and set aside until ready to serve.

3) Pour the dressing over the vegetables, toss.

4) Taste for salt, pepper, quantity and balance of the dressing. Add more of any of the dressing ingredients if you like.

[Starling]

I made a tomato cuke salad today, I like your recipe. I made mine with oregano olive oil, ACVinegar, olives on the side.

http://blip.tv/prefs/

[Lori French]

Another great salad for this time of year:)

2 cobs sweet corn, as close to fresh picked as you can find
1 fat heirloom tomato (try a lush Brandywine or Purple Cherokee for the color) any fresh *real* tomato will work, no greenhouse ones here!
1/2 ripe avocado, cubed
1/4 cup feta
4 leaves basil
dash of truffle salt (or fleur de sel, if you can't find the truffled salt)
a pinch of pepper

Shuck the ears of corn. Clean them. With a sharp knife, shave the ears of corn. Set aside.

Chop the tomato into small pieces. Add the tomato to the bowl of corn kernels.

Cut the avocado into small cubes. Add these. Crumble a few handfuls of the feta cheese into the mix. Tear the basil leaves apart, roughly, and toss the pieces into the salad. Add the salt and pepper. Taste. Enjoy!

[u]Lori</u>

[Casey]

These sound good. :)

Casey
T-Tapp Staff & TNT
Clearwater, Florida
casey@t-tapp.com
http://www.myspace.com/caseylovesttapp

[England.Calling]

Compliments of my French relatives, here's some great salad ideas:

Here's a super-easy salads and a dressing recipe (a la francaise):

Balsamic Dressing

1/3 c. olive oil
1/3 c. grapeseed oil
1/4 c. balsamic vinegar

Mix and put on top of your favorite salad.

It is delicious as well on a grated carrot salad and fresh parsley. You can use a traditional vinegarette dressing on it as well.

Also, slice tomatoes, add fresh parsley or coriander on top. Top with this vinegarette or the traditional one (I'll be happy to share it too if anyone wants it).

Also, slice an avocado in half. Remove the pit. Fill this space with your favorite vinegarette and serve as an appetizer.

Bon Appetite!

Amy



T-Tapping since 2001

[melligail]

I absolutely love this thread! And I so appreciate everyone posting such great recipes here. I love to revamp recipes to see if I can make them healthier, more nutritrious, and really workable in this world of busy lives. I have these in a Microsoft Word document so I have access to them even if my Internet connection is goofy. Thanks for all the great sharing ladies!

Melissa

[Juniper]

Hey Mel -

Let's plan on doing lots of GM this weekend. What do you think????;)

Jenny Russell
T-Tapp Trainer
IFPA Certified Personal Trainer
South Texas
jenny@t-tapp.com

[melligail]

Hey Jen -

Lots of GM sounds great this weekend! Maybe you can help me think it a little better than I do right now. I'll see if there are some great recipes we want to try from the collection in this thread. If you have requests, let me know. I can't wait to see you on Saturday to celebrate your b-day!

Mel

[Lizzy Joy]

Hey ladies... if you haven't already heard about this...

Try adding VIRGIN COCONUT OIL to some of your recipes! [:p]

COCONUT OIL IS THE GREATEST!

Check out this thread... full of recipes and great information:

http://forum.t-tapp.com/topic.asp?TOPIC_ID=59628

Blessings,
Lizzy Joy

"He who began a good work in you will be faithful to complete it."

[JODIB]

Hey All,
I just spent 30minutes scanning this thread and just wanted to say THANK YOU! THANK YOU! THANK YOU!
To all who spent so much time and shared all these fantastic recipes. I am transitioning from kimkins (low fat, low carb) to the GM/MM diet and can't wait to try out some of these yummy looking recipes.

If you are looking for a rice subsitutte, try out Quinoa (keen-wa). It's a 100% whole grain and has the highest protein count of any grain.

JODIB

T-TAPP + KIMKINS = FIT 'N FABULOUS

[crunchy]

Saving so I can find this again:)

Crunchy Beth

[Mary Thompson]

I've got a new recipe book! Thanks so much!!:D:D

"Whether you think you can or can't, you're right".....Henry Ford

[Gina Giannattasio]

We should compile a GM cook book!;)

~Gina Giannattasio~

Currently at 14; hope to hit 8 before I relocate to another city in mid-August 2008. We'll see...

[jennpleez]

Hey y'all - I can't wait to dive into this thread!

I posted a recipe idea the other day, but didn't see this thread where I should've put it.

Here it is again so it will be in the right place:

Grill seasoned turkey breast tenderloins on the GF grill. (we seasoned ours with just S, P and a dash of rosemary garlic rub)

Serve with the following mixture as a relish:
Roma tomatoes
Avacado
black beans
corn
garlic
lime juice
olive oil

Hope someone else can enjoy this like my family did.

Jenn Harpole, TNT and finally doing something about it! lol
illumination is dawning new understanding; I will not look back

[Ree67]

I just bought the Quinoa. I've been wanting to try it for some time and finally found it at a market near me. I'm hoping my family likes it. Thank you as well for all the hard work put into doing this. I have gotten a lot of ideas and especially on chicken. I want to eat more chicken instead of red meat and these recipes are good. Some are similar to what I already make but there are so many more I can try. I definitely like variation and change. Can't wait to try them! Ree


quote:Originally posted by JODIB

Hey All,
I just spent 30minutes scanning this thread and just wanted to say THANK YOU! THANK YOU! THANK YOU!
To all who spent so much time and shared all these fantastic recipes. I am transitioning from kimkins (low fat, low carb) to the GM/MM diet and can't wait to try out some of these yummy looking recipes.

If you are looking for a rice subsitutte, try out Quinoa (keen-wa). It's a 100% whole grain and has the highest protein count of any grain.

JODIB

T-TAPP + KIMKINS = FIT 'N FABULOUS


"Some succeed because they are destined to, but most succeed because they are determined to.
-author unknown

[AngelLeigh]

Yeh
Virgin Coconut Oil is supposed to be a great energy tool o-0- going right to the liver. Also supposed to speed up the metabolism...great for the skin...
check out www.drbenkim.com

AngeLeah &gt;&lt;((((º&gt;¸¸.•´¯`•.¸.•´¯`•...¸&gt;&lt;((((º&gt;

[pjm2833]

Can someone explain to me about the blood types and the foods to eat or where I can get this information? It sounds absolutely fascinating!!!

Thank you!!

[monica213]

It is in a book, Eat Right 4 your Type



Michelle Barbuto - Senior T-Tapp Trainer
Updated website and training schedule www.fitwithsix.com
T-Tapp Trainer Mentor Want to be a T-Tapp Trainer? (http://fitwithsix.com/T-Tapp_certification.html)
How can I help you? Testimonials (http://www.fitwithsix.com/Testimonials_T-Tapp.html)
Email me michelle@t-tapp.com

[pjm2833]

Thanks so much!! I just ordered the book and can't wait to read it!!

[NeonJungle]

T-Tappers are such enablers! [:p] I've recently ordered a DD Tuesday special, but have been listening to the Personal Profile CDs this week, and want to order ER4YT! :)

__________________________________________________ _______
For every evil under the sun, there is a remedy or there is none.
If there is one, seek 'till you find it; if there is none, then never mind it.
--Mother Goose

[QE3]

ooooh, this is SUCH a great idea, now that I can have feta. From the Trader Joe's fan website: http://www.traderjoesfan.com/Trader_Joes/Recipes/Quick_Recipes/Greek_Shrimp_Salad/details/

I get their newsletter..... I know, I know, you're *fake gasp* SHOCKED, LOL~!

Greek Shrimp Salad

1 bag Frozen Large Full Cooked Shrimp, thawed
1 container Fresh Tapenade w/Goat Cheese
1/2 c. Seedless Cucumber, diced
1 Tbsp. Fresh Lemon Juice

-Combine shrimp, tapenade, cucumber and juice in a bowl. Serve cold.
-Serve with mini pitas


<h5>Kate -:¦:- Queen of Everything plus 3 boys! -:¦:- </h5> Trainer in Training, Houston
http://www.myspace.com/k8stertexas

"We are so often caught up in our DESTINATION that we forget to appreciate the JOURNEY, espeically the GOODNESS OF PEOPLE we meet on the way. Apreciation is a wonderful feeling; don't overlook it." (Thanks everyone~!)

[lene]

Yow - I just cut and paste the recipes in this thread into Word - 46 pages!!

Now I have to go through them and snip the ones with legumes, nuts, and shellfish, (allergic) and then I'll have no excuse for not eating GM!

Thanks for everyone who contributed - especially Renee!

Willene

[Rubekah]

I have a question about the whole MM/GM.
I am vegetarian, so on my god made days, I eat alot of legumes, but is dairy aloud? (plain yogurt, milk, or cheese?) And would tofu be MM? (I know there are some tofus out there where the ingedreints are just soya beans and salt, but because it is in a package, I was unsure).
Thanks!

[CherBear04]

I was told that Yogurt, Milk and natural cheeses (swiss, mozzerella, etc) are GM, and things like sweetened yogurt, and cheese like cheez-wiz/velveeta were MM

Cherise
Baby #1 Due: Feb. 14. 2009!
~ Married 07-07-07 &lt;3 ~
http://amommyttapper.blogspot.com/

[danalynnhilton]

Healthy Recipes
Brownies
2/3 C WW flour
1 1/2 T Cocoa powder
1 1/2 t baking powder
1 t stevia extract powder
1/4 t salt
1 finely chopped peeled apple
1/3 C water
3 egg whites
1 T vanilla
I wanted some chocolate cake this is what happened.

*I put more cocoa powder into it & added 1/2 cup of semi sweet chips, too much chocolate for my liking so this should work nicely, only calories 419 calories in a 8x 8 pan!
So put it all in the bowl, mix well, oven 350 for 20 minutes
WW Hunka Dissolve
2 1/4 t yeast in
1 1/2 C wrm water
Dump in 1/4 C wheat germ
1/4 t salt
3 egg whites
1 1/2 C raisins
1t ginger
1T cinnamon
3 C fresh ground WW flour
Whip it up in the Kitchen Aide for about 2 minutes, dump into 2 spray (greased) loaf pans. *Allow to rise til double, bake at 350 for 30 mins.
I'm thinking that this would be terrific with cream cheese

Squash Bread
4 T butter
3/4 C honey
3 egg whites
1 whole egg
1 1/2 cups pureed cooked squash (I used 1 whole acorn but pumpkin works)
1 C raisins (soaked)
2 C WW Flour*(fresh ground)
1 t baking powder
1/2 t baking soda
1/4 t salt
2 t cinnamon
1 t ginger
1/2 t nutmeg
1/8 t of the following:
* allspice
* cardamon
* cloves
Mix it all up & bake in a greased small loaf pan at 350 for 50-60 mins. This bread can be made up with any squashes

Corn Bread
8 T margarine divided
2 C Cornmeal (fresh ground)
1 1/2 C WW flour (")
4 T sugar
2 T baking powder
1 t salt
1 16 oz can creamed corn
2 C milk
3 egg whites
1 whole egg
Toss half of the margarine into a 9 x 13 pan in a 425 oven. *Meanwhile mix all of the rest of the ingredients. *Dump into the hot pan (caution, hot). *Bake for about 30-35 mins

GRAPE NUTS
9 C ww flour
2 C brown sugar (Optional)
2 tsp salt
3/4 cup melted butter
1qt. buttermilk
2 tsp soda
1 tsp vanila
Dissovle soda in butter milk. Mix dry ingredients & add remaining ingrediets. Bake in two 9X13 pans at 350. when cool crumble and spread on cookie sheets. Bake at 150 until completely dry

Ezekiel Bread
Combine these and mill:
7 C wheat berries
1 C barley
1/4 C pinto beans
1/4 C soy beans
1/4 C Lentils
1 C Rye or Spelt
In mixer (really large) bowl combine:
5 C warm water
1/2 C oil
1/2 C molasses or honey
2 T scant yeast
1/3 C gluten
5 C above milled flour
Mix together and let sponge for 15-30 minutes (sit and bubble)
Then add:
1 1/2 T salt
1/3 C whole millet & enough flour to clean bowl. This can only be mixed in a large mixer, I have to dump it on the counter and knead it in by hand. I use almost all of the above flour to make this bread. Knead for 5-6 mins, shape into 4 loaves, rise, bake 350 for 30-35 mins.
This is a terrific bread loaded with all of the necessary nutrients.

Bran Muffins
Ingredients
½ *C wheat germ ****
2 C whole wheat flour
1 ½ bran flakes
2 T sugar or sub of your choice
1/4 t salt
1/4 t baking soda
1 1/4 baking powder
2 C sour milk or buttermilk
1 egg
½ C molasses
2 T melted butter (flax oil)
1 T cinnamon
1 C raisens
For Holiday muffins just add 1/8 - 1/4 t of your favorite spices, *Nutmeg, cardamon, allspice, ginger, etc.
Combine all dry ingredients. *Combine all wets, stir well.*Combine all wet and dry, stir just enough to moisten. *Fill grease muffin cups 2/3 full and bake at 350 for 20-25 mins. *I make small muffins the small ones are usually done in 7 mins for my oven.

Acorn Squash Bread
4 T butter substitute
3/4 C honey
2 eggs (or egg sub or 4 egg whites)
1 1/4 C well mashed cooked squash
2 C WW flour
1 t baking soda
1 t baking powder
1/2 t salt
1 t cinnamon
1 t ginger
1/2 t nutmeg
1/2 t cardamon
You can add nuts or raisins or whatever you like to this bread, combine honey & butter sub, then dump in the rest, bake in a loaf pan at 350 for about 1 hr.

Manicotti
1st Layer
tomatoes = to 1 16 oz can of tomatoe puree or you can use a can with no salt
1 C water
2 t Italian herb seasonings (rosemary, basil, thyme, oregano, sage)
1/2 t garlic powder
2nd Layer
1 8- ounce pkg of macaroni uncooked
3rd Layer
1 1/2 lbs (low or no fat) of cottage cheese
1/2 t onion powder
1/2 t garlic powder
4 ounces part skim mozzarella cheese thinly sliced or grated fine.
Combine separately, then layer into a casserole dish in the order listed above. *Cover, cook at 350 for about 1 hr, add on the mozzarella and return to the oven for melting.

Healthy Hamburger Helper
8 ounces of a small macaroni
1/2 lb lean ground beef
1 C chopped onion
1 T minced garlic
1 1/2 t Italian herb seasonings
1 1/2 t basil
1/2 lb chopped mushrooms
1 6 oz can no salt added tomatoe paste
3 C water (depends on the size of the pasta & if you pre-cooked it add only 1C)
sprinkling of Teriaki sauce
Brown beef, saute onion, garlic, and mushroom, combine then toss in the rest of the ingredients. Cover simmer til noodles are done.

Tuna Bake
2 cans tuna, drained
1 C uncooked rice
1 C water
1 C low fat milk
2 ribs of celery diced
1 green pepper diced
1 onion diced
1 15 oz can whole tomatoes smushed
2 T garlic minced
2 T WW flour
sprinkle of dill
sprinkle of pepper
1/4 C sharp cheddar grated for inside
1/2 C " " " for topping
Mix all together in a 9 x 13, cover, cook 1 hour on 350.

Homemade yogurts wonderful and we consume alot.
I just pour 2 quarts of milk (I use 1%) into a Tupperware bowl, heat for 18 minutes in the microwave (do it in a pan if you don't like the nuker :-)) cool to 110,(candy thermometers can be purchased in the grocery store) dump in 1 C plain yogurt... mix well. Line crock pot with a towel, a trivet in the bottom, put the bowl into the crock. Crock goes to low, top goes on with a little slit open over the bowl for the heat to escape. After about 6 hours you will have a great yogurt that you can eat by the cup with 1 T of some non-sugar jam or fruit, or for use in your recipes.

All of my burritos are fun to prepare, I do this when I have alot of leftovers as everything has to be already cooked up.
Breakfast Burrito
Butter
Scrambled eggs
Cheese
Ham
Potatoes
WW Tortillas
For a dinner one try:
Mexican Dinner Burrito
Ground beef made with taco seasonings
Refried beans
cheese
green chilies
salsa
WW Tortillas
Italian Dinner Burrito
Meatballs or Sausage (or a worm burrito-use spaghetti!)
Sauce
Mozzarella or provolone
WW Tortillas
You can change any of them to whatever your family likes, I use the leftover meat and potatoes that are already cooked from suppers and whatnot. Just make up as many as you can and freeze them. To eat you can either microwave with a wet paper towel on top of it or you can pop them into a toaster oven or conventional oven til warmed through, treat them just as you would something from the freezer section at your grocery store.

CHEWIEST GRANOLA BARS
3 C raw honey
1 1/2 c butter
18 oz Peanut butter
4 ts Vanilla extract
1 c Sunflower seed
6 c Quick oats
1 c Coconut, grated
2/3 c Wheat germ
1 c Raisins
2 c Carob chips
2 c Other nuts or dried fruit no sulfide
1/2 t allspice
2 T cinnamon
1/2 t cardamom
1T cocoa powder
1/2 t ginger to taste
put 1/4 C water over the top before baking
You may substitute any raw nuts or dried fruits (non sulfide) that you like for any amounts above. We add, sesame seeds, pumpkin seeds, almonds, brazil, mango, berries or date pieces depending on what the end needs to be like. Preheat the oven to 350 degrees F. Coat the inside of a large turkey pan with light oil. In a large bowl, combine the honey, butter, peanut butter and vanilla extract, and stir well to the consistency of a paste. Stir in remaining ingredients & work the mixture so that several large clumps adhere together. Using your fingers, press the mixture into the pan. Bake at 350 degrees for 25-30 minutes until the preparation turns golden brown. Watch it carefully towards the end. Allow to cool completely before cutting into bars. I put these into snack baggies & freeze them for take along.

GRANOLA MIX
10 c Old Fashioned Rolled Oats
1 c Wheat Germ
1/2 c Shredded Coconut
2 c Shelled Raw Sunflower Seeds
1 c Sesame Seeds
3 c Chopped Nuts raw pumpkin, sunflower, almonds, brazil or anything you like chopped to same size
1 1/2 c raw honey
1 1/2 c pure Water
3 C Whole wheat flour
1 1/2 c Extra Virgin Olive oil
1/2 c Molasses
1 1/2 ts Celtic Sea Salt
2 ts Cinnamon
1/2 t ginger
1/2 t cardamom
1/2 t nutmeg
3 ts Vanilla
2 C Raisins Or Other Dried Fruit, pineapple, mango, date pieces or berries, anything you like. Chopped to same size.
Preheat oven to 325 degrees F. In a large bowl combine oats, wheat germ, coconut, sunflower seeds, sesame seed & nuts Blend well. Mix wet and salt, spices and vanilla. Pour the syrup over the dry ingredients and stir until well-coated. Spread onto five 13 X 9-inch baking pans, or cookie sheets with sides. Bake 20 minutes, stirring occasionally. Bake 15 minutes longer for crunchier texture (stir too) but watch carefully because it can burn easily. Cool. Add raisins or other dried fruit, if desired. Put in airtight containers & label as Granola mix. Store in a cool dry place & use within 6 months. Makes about 20 cups of mix.
Fresh Spaghetti Squash
One spaghetti squash, cut in 1/2, spray on Extra Virgin Olive Oil (EVOO) & bake for about 30 mins or until fork tender. Allow to cool enough to handle.
1 onion
2 cloves minced garlic
sauté in a bit of EVOO
then add:
2 T fresh minced oregano
2 T fresh minced basil
2 C fresh diced tomatoes
optional but would be terrific with:
bell pepper
mushrooms etc.
Celtic sea salt & pepper to taste.
Once this the sauce is warmed through & the tomatoes are the way you like them, anywhere from just warmed up to add more and cook it down then add the squash by taking a large spoon and gently scooping out the "spaghetti". Toss with a bit of cheese of your choice & see if your family doesn't gobble it right up. Serve with garlic toast.

[trcg]

Those sound great. Remember though to be God Made there is no Flour which means no pasta or bread. Quick oats are also MM not God Made. I know in the recipes I put up many call for soy sauce which is MM as part of the marinade so we all need to think of what we will allow for GM days. My concession was the soysauce since we are not drinking it and the meat was just in it for flavor-it was not used as a pour over the rest of the meal I was ok with it.

Renee

[yogi]

I have been making a wonderful (addicting!) vanilla "pudding" -

Just mix coconut milk and water, about equal amounts. Add chia seeds, a bit of vanilla, stevia or sweetener of choice to taste.

Put in frig till thickened. Amounts vary depending on how thick you like it.
I tried this using coconut cream concentrate mixed with water but the consistency was way off. Gotta be coconut milk.

[norabrown]

Those sound great. Remember though to be God Made there is no Flour which means no pasta or bread. Quick oats are also MM not God Made. I know in the recipes I put up many call for soy sauce which is MM as part of the marinade so we all need to think of what we will allow for GM days. My concession was the soysauce since we are not drinking it and the meat was just in it for flavor-it was not used as a pour over the rest of the meal I was ok with it.

Renee

I've often used Bragg Amino Acids in place of soy sauce. And I can't imagine that is not GM.

[Mom7plus]

Those sound great. Remember though to be God Made there is no Flour which means no pasta or bread. Quick oats are also MM not God Made. I know in the recipes I put up many call for soy sauce which is MM as part of the marinade so we all need to think of what we will allow for GM days. My concession was the soysauce since we are not drinking it and the meat was just in it for flavor-it was not used as a pour over the rest of the meal I was ok with it.

Renee

Is this true? I read in Teresa's book that whole-grain breads were fine on GM days. Are these recipes considered "whole-grain?"

I just started GM-MM yesterday. It is difficult for me because my favorite foods are breads and pastas. I'm trying.

Thank you for the help.
-Carol

[trcg]

Whole grain breads are from my understanding MM. There are whole grains in the bread, but if you read the label you will find flour which is the whole grain without all the good stuff. Ezekiel bread is allowed as is Manna bread. Teresa has made some changes from what I learned way back so she may have modified this part.
Renee

[trcg]

I had some wonderful ladies who had a lot of this information. The Webmaster has this thread on his list to fix. Until then here is some of the missing information.

Salads

Chicken Caesar Salad
Ingredients:
4 skinless, boneless chicken breasts (4 oz each)
1 head romaine lettuce
Juice of 1 lemon
2 hard-boiled eggs
1/2 tsp pepper
1/4 C. parmesan cheese
1 C. croutons (leave off for God made salad)
DRESSING:
2 cloves garlic
1/4 C. Olive oil
1/4C grated Parmesan cheese
1 TBS Worcestershire sauce (may need to leave out)
1/4 tsp dry mustard...I don't have dry mustard so I use regular
1/2 tsp salt, 2 Tbs lemon juice
Directions: Preheat broiler. for dressing, process garlic, oil, Parmesan, Worcestershire sauce, mustard and salt in a blender for 15 sec. Add lemon juice; process until smooth. 2. Broil chicken until juices run clear when meat is pierced with a knife, about 15 min. Cut chicken into bite-size pieces; set aside. 3. Rinse lettuce leaves and pat dry. Tear lettuce into large pieces; place in a large salad bowl. Squeeze lemon juice over top; toss lightly. 4. Peel and chop eggs. Add eggs, chicken, pepper and dressing to salad bowl; toss lightly. Sprinkle shredded Parmesan and croutons over salad (again leave off croutons). Variation: Use drained canned white tuna or canned salmon instead of the chicken for a seafood twist.
*****
Tri-Colored Slaw:
Ingredients:
1 small head green cabbage
1/2 small head red cabbage
1 C shredded carrots (2 med)
3/4 C cider vinegar
1/3 C. water
1/3 C sugar (sub in honey or maple syrup to make GM)
1 tsp celery seeds
1 tsp salt
3 tbs olive oil
Directions: Coarsely shred cabbage. Combine shredded cabbage and carrots in large bowl with tight fitting lid. 2. Combine vinegar, water, sugar, celery seeds and salt in a small sauce pan. Bring to a boil. Stirring until sugar dissolves completely. Remove from heat. 3. Blend oil into hot sugar mixture. Add cabbage mixture; mix well. Cover tightly. 4. Chill slaw until serving time, turning and shaking bowl occasionally to coat slaw with dressing. Variations and tips: For an interesting flavor variation try substitute caraway seeds for celery seeds. For the crispest slaw, immerse the shredded cabbage and carrots in ice water and soak for 1 hour. Drain and spin veggies dry before adding dressing.
Tropical Fruit Salad:
Ingredients: 2 bananas
2 C fresh pineapple chunks or 1 20 oz can pineapple chunks-drained
1 10 oz can mandarin oranges-drained
2 C chopped granny smith apples (2 med)
1 C sliced strawberries
1/2 C thawed frozen limeade concentrate
1/2 C honey
1/4 C olive oil
1 tsp poppy or papaya seeds
Directions: Slice bananas. Combine pineapple, mandarin oranges, apples, bananas and strawberries in a large bowl; mix gently. Tightly cover; refrigerate. 2. Combine limeade, honey and oil in a small bowl; whisk until well blended. 3. Stir poppy seeds into limeade mixture. Pour over fruit salad. 4. Gently mix fruit salad. Spoon into individual dessert glasses. Serve immediately.
Variation and tips: For added crunch add 1/2 silvered almonds to the fruit just before serving. Speed up the chilling time in step 1 by storing canned fruit in the refrigerator. A round apple corer-slicers will remove the core and cut an apple into wedges with one swift motion--a real time saver.
*****
Warm Chicken Salad
Ingredients:
1/4 C. soy sauce
1/4 C. brown sugar (sub maple syrup)
2 tsp. olive oil
1/2 clove garlic, crushed
6 skinless, boneless chicken breasts (4 oz. each)
8 C. mixed salad greens
1/2 C shredded carrot
1/2 C. chopped green bell pepper
1/2 C sliced green onions
Dressing:
1 C. Mayo
3/4 C plain yogurt. (Skip the dressing for a GM meal)
Directions: 1. Preheat grill. Mix soy sauce, brown sugar, oil and garlic. Reserve 1/3 of marinade. Brush over chicken. Grill, basting with reserve marinade about 10 min. Cut into strips. Keep warm. 2. Combine salad greens, bell pepper and green onions in a salad bowl' toss lightly to mix. 3. For dressing blend mayo and yogurt into a small bowl. 4. Toss chicken strips with salad greens. Spoon dressing over warm chicken and salad and serve immediately. I would save a bit of the soy sauce and maple syrup and drizzle over the salad in the place of dressing with mayo and yogurt.

Mixed Greens with Mustard Dressing
Ingredients
1-12 oz package mixed salad greens (fresh is best)
1/2 C. feta cheese
1/2 C croutons (leave off)
Dressing:
1 C. balsamic vinegar, 1/3 C. olive oil, 1/3 C. honey, 1/2 tsp garlic powder, 1/4 tsp dried basil, 1/4 tsp dry mustard, 1/8 tsp cayenne pepper. Direction: Rinse greens and pat dry. Wrap in moist paper towels. Chill until serving time. 2. For dressing, combine vinegar, oil, honey, garlic powder, basil, mustard and cayenne pepper mix well. 3. Place greens in a salad bowl. Drizzle with dressing, toss to coat. 4. Crumble feta coarsely. Sprinkle over salad. Top with croutons. Serve immediately. Variation: Make this quick salad a main-dish meal by mixing in sliced, grilled chicken or turkey.
*****
Three Bean salad:
Ingredients:
1 (8 oz can) green beans,
1 (8 oz) can wax beans,
1 (8 oz) can red kidney beans,
1 stalk celery,
1 small green bell pepper,
1 small onion,
1/2 C. white vinegar,
3 Tbs water,
1/2 C. sugar (honey subs nicely.),
1 tsp salt,
1/2 tsp pepper,
3 1/2 Tbs. olive oil.

Directions: Drain all cans of beans. Coarsely chop celery and bell pepper. Cut onion into thin slices. 2. Combine beans in a large bowl; toss gently. Stir in celery, bell pepper and onion. 3. Combine vinegar and water in a jar with tight lid. Add sugar (honey), salt and pepper; shake until mixed. Add oil; shake until well combined. 4. Pour dressing over bean mixture, tossing to coat. Chill covered, until ready to use. Stir before serving. Variation: For a pretty variation add red bell peppers and white beans.
*****
Grilled Chicken and Vegetable Salad:
Ingredients:
4 skinless, boneless chicken breasts,
1 tsp lemon pepper seasoning,
1 red or green bell pepper cut into thick slices,
2 zucchini, cut into 1 inch chunks,
4 green onions,
1 head romaine lettuce,
8 cherry tomatoes-halved,
1/2 C Italian salad dressing ( I make my own).

Directions: Grease grill rack. Preheat grill to med. Sprinkle chicken with lemon-pepper seasoning. Arrange chicken, bell pepper, zucchini and green onions on grill rack. 2. Grill, turning several times, until veggies are tender and chicken is cooked through, about 15 minutes. Tear lettuce; place in large salad bowl. Add cherry tomatoes; toss. 3. Slice cooked chicken into bite-size pieces. 4. Place chicken and veggies over lettuce. Pour dressing over salad; toss well
*****
Tuna and white bean salad:
Ingredients:
2 (16 oz) cans great Northern or navy beans,
1-6 1/2 oz can solid white tuna,
1 C. chopped fresh parsley,
1 Tbs dried basil,
1/2 C. chopped green onions,
4 Tbs fresh lemon juice,
2 TBS red-wine vinegar,
1/3 C. olive oil,
1/4 tsp salt,
1/4 tsp pepper.

Directions: Drain beans; rinse, then drain again, Place beans in large serving bowl. 2. Drain tuna. Add to serving bowl, breaking up chunks with a fork. Add parsley, basil and green onions; mix well. 3. Combine lemon juice, vinegar, oil, salt and pepper in a glass jar with a tight lid. Shake until well mixed. 4. Pour dressing over salad; stir gently.
*****
Honeyed Apple Salad:
Ingredients:
3/4 C. half and half,
3 Tbs lemon juice,
1 Tbs honey,
1 tsp cinnamon-divided,
4 tart apples, cut into chunks.

Directions: Combine half and half, lemon juice and 1/2 tsp cinnamon in a med. bowl. Beat with a fork until smooth. 2. Add apples to bowl. Stir gently to coat with dressing. 3. Sprinkle with remaining cinnamon before serving.
*****
Citrus Seafood Salad:
Ingredients:
20 oz cod fillets,
3 Tbs olive oil-divided,
1/2 C. fresh orange juice,
1/2 C fresh lemon juice,
1/4 C. fresh lime juice,
1/2 tsp. hot red pepper sauce,
1 Tbs. white-wine vinegar,
1 tsp salt,
1 C. minced red onion,
6 green onions, minced.
1 Tbs minced garlic,
1/3 C. finely chopped parsley,
1/4 tsp pepper,
1 red onion-thinly sliced.

Directions: 1. Pre-heat oven to 400°. Grease a baking sheet. Arrange fillets on sheet. Brush with 1 Tbs oil. Bake until fish flakes easily w/a fork, about 15 min. 2. Meanwhile, combine orange, lemon and lime juice, remaining oil, hot pepper sauce, vinegar, salt, onion, green onions, garlic, parsley and pepper in small bowl and mix well. 3. flake fillets into a large bowl. Add juice mixture; mix well. 4. Spoon salad into bowls and serve. Variation: Firm white fish or shelled and deveined shrimp will work in this salad just as well.
*****
Summer Vegetables with Citrus Dressing:
Ingred:
2 tomatoes,
2 cucumbers,
2 Tbs. lemon juice,
2 Tbs. lime juice,
1 clove garlic-minced,
1/2 tsp salt,
1/4 C. olive oil,
1/3 C. chopped cilantro,
1/4 tsp pepper,
12 oz radishes,
6 green onions.

Directions: Seed and chop tomatoes. Peel, seed and chop cucumbers. 2. Combine lemon juice, lime juice, garlic and salt in a large bowl. Add olive oil. Beat with a fork or wire whisk until dressing is well blended. Add cilantro and pepper. 3. Chop radishes. Cut green onions into thin slices. 4. Add tomatoes, cucumbers, radishes and green onions to bowl. Stir well. Variation: For a refreshing note, add 1/3 C. chopped fresh mint to this salad before serving.
*****
Poppy seed Dressing with Salad greens:
Ingred:
1 shallot,
1/4 C. honey,
3 Tbs. cider vinegar,
2 Tbs. olive oil,
2 tsp Dijon mustard,
2 tsp poppy seeds,
1/2 tsp salt,
1/4 tsp pepper.

Salad:
6 C. green leaf lettuce,
1 (11oz) can mandarin oranges,
1 apple, chopped.

Directions: Mince shallot. Place in med. bowl. Add honey, vinegar, olive oil, mustard, poppy seeds, salt and pepper. Whisk until very well mixed. 2. For the salad, tear greens into bit-size pieces. Place in a large bowl. 3. Drain oranges; add to greens in bowl. Add apple. 4. Pour dressing over salad and toss well. Variation: Vary the fruit according to the season. Pears, strawberries and kiwifruit will all benefit from this dressing.
*****
Tropical Crunch Salad:
Ing:
1/4 C sugar (use honey or maple syrup),
2/3 C. pecan halves (almonds work too).

Dressing:
2/3 C. olive oil,
Juice of 2 limes (about 1/4 C.),
2 Tbs orange juice,
2 Tbs sugar (honey),
1 tsp grated lime peel,
1 tsp grated orange peel,

6 C. torn romaine lettuce,
6 C. torn leaf lettuce,
1 red onion-thinly sliced,
1 large orange-peeled-sliced or sectioned,
1 pint strawberries hulled and halved, 2 avocados.

Directions: Combine sugar (honey) and pecans in a small skillet, Cook over low heat until sugar melts. Stir to coat pecans. Spread on aluminum foil. Let cool. Break pecans apart. 2. Meanwhile, combine oil, lime juice, orange juice, sugar, lime and orange peel in a jar with tight lid. Cover and shake well to combine. 3. Combine lettuces, onion, orange and strawberries into a large bowl. 4. When read to serve, peel, pit and slice avocados. Add to bowl. Drizzle dressing over salad. Toss gently. Top with pecans. Variation: Spice up the pecans by adding 1/4 tsp each cayenne, cinnamon and cloves in direction 1.
*****
EGG CUSTARD
3 eggs, slightly beaten
1/4 teaspoon salt
1/4 cup honey or Equal
2 cups scalded milk, cooled
1/2 teaspoon vanilla
Nutmeg (optional)
In a Crock-Pot, combine the eggs, salt, and honey. Slowly stir in the cooled milk and the vanilla. Add nutmeg to taste. Cook on low until a knife inserted off-center comes out clean, 3 to 4 hrs. (I’m assuming on low?)
==================
OATMEAL APPLE CINNAMON MUFFINS
1/2 cup Grape-Nuts
3/4 cup rolled oats
1/2 teaspoon salt
2 Tablespoons melted unsalted butter
1 beaten egg
1/2 teaspoon cinnamon
1/3 cup honey
1/2 cup unsweetened applesauce
preheat oven to 425F
Spray a muffin tin with cooking spray, or line with paper liners.
Mix all the ingredients together. Spoon into the muffin tin and bake for 20 minutes, or until a toothpick comes out with just a few crumbs.
makes 6-12 servings.
*****
Soups.
Zesty Gazpacho:
Prep time-25 min. Cooking time None, Perfect Partner-grilled sausage Serves 6. Notes: When fresh tomatoes are expensive or poor quality subsitute canned whole tomatoes. Keep in mind the liquid will replace part of the tomato juice called for in the recipe.

Ing: 1 sm. red onion,
1 sm. green bell pepper,
1 cucumber,
2 stalks celery,
3 large tomatoes,
1 clove garlic-crushed,
3 (6-oz) cans tomato juice,
3 (6oz) cans vegetable juice cocktail (v-8 or something similar),
2 Tbs red-wine vinegar,
2 Tbs, olive oil,
1 tsp salt,
1/2 tsp pepper,
seasoned croutons and sliced green onions are optional.

Directions: 1. Chop red onion, bell pepper, unpeeled cucumber, celery and tomatoes. Combine vegetables in a large bowl, tossing gently to mix. 2. Stir garlic into bowl. Add tomato juice, vegetable juice cocktail and vinegar-mix well. 3. Add olive oil, salt and pepper to bowl; stir. Chill, covered until serving time. 4. Ladle soup into bowls. Variation: for a spicier soup, add some hot pepper sauce or some finely chopped jalopeno.

*****

Garden Chile: Prep time: 20 min, Cook time: 35 min. Serves 6
Ingred:
2 (16 oz) cans of kidney beans-drained,
1 (8 oz) can tomato sauce,
4 cloves garlic-crushed,
1 1/2 C. chopped onion,
2 TBS olive oil,
1 C. chopped celery,
1 C. Chopped carrots,
1 C. chopped green bell pepper,
1 (15 oz) can chopped tomatoes-can use fresh,
1 tsp. cumin,
1 tsp dried basil,
2 Tbs dried chili powder,
1/2 C. dry red wine or water,
1/2 tsp hot red pepper sauce,
1 C. shredded Cheddar cheese.

Directions: 1. Combine kidney beans and tomato sauce in a large pot. Cook over medium-low heat. 2. Saute garlic and onion in oil in a large skillet over medium-high heat for 5 min. Add celery, carrots and bell pepper. Cook, stirring occasionally until vegetables are tender-about 10 min. 3. add vegetables to pot; stir. Add undrained tomatoes, cumin, basil, chili powder, red wine and red pepper sauce. Cook until schile is slightly thickened, about 35 min. 4. Ladle chii into soup bowls and sprinkle with cheese.
**********

Sante Fe Meatless Chile: Prep: 20 min. Cooking time: 30 min Serves 6
Ingd:
1 Tbs butter,
1 med. onion-chopped,
1 C. chopped green onions-divided,
2 stalks celery-chopped,
1/2 green bell pepper-chopped,
1 clove garlic-nimced,
2 Tbs. chili powder,
1 (15 oz) can stewed tomatoes,
2 (16 oz can) stewed tomatoes,
2 (16 oz) can chili beans,
3 large carrots-sliced,
2 cups water,
1/2 C. Cheddar cheese.

Directions: Melt butter in a large saucepan over med. heat; add onion, 1/4 C. green onions, celery, bell pepper and garlic. 2. Add chili powder to saucepan; stir. Cook vegetables, stirring frequently, over med. heat for 5 min. or so. 3. Add tomatoes, beans, carrots and water to saucepan;stir. Simmer covered, for 30 min. or until vegetables are tender. 4. Ladle chili into bowls. Sprinkle with cheese and remaining green onions.
*********

Traditional Minestrone: Prep: 20 min. Cooking time 50 min.
INGRED:
2 Tbs olive oil,
2 med. onions chopped,
2 C. chopped carrots,
2 cloves garlic-crushed,
2 stalks celery-chopped,
1 (9oz) box frozen cut green beans,
7 C. beef broth,
1 (14.5 oz) can stewed tomatoes,
1 C. elbow macaroni (leave out on a GM day),
1 (15 oz) can Great Northern beans-drained,
2 tsp dried basil,
1/2 C. parmesan cheese.

Directions: 1. Heat oil in large pot over med.-high heat; add onions, carrots, garlic and celery. Cook, stirring occasionally, until carrots are slightly soft about 10 min. 2. Add green beans, broth and tomatoes to a pot. Bring soup to a boil. reduce heat. Simmer, covered for 30 min. 3. Add macaroni, beans and basil. Simmer, covered until macaroni is tender about 10 min. 4. Ladle soup into bowls. Top each serving with Parmesan.

********

Black Bean Soup: prep time: 10 min. Cooking time: 25 min. Serves 4
INGRED:
3 Tbs olive oil
1/2 med. onion,
finely chopped,
1/2 C. finely chopped celery,
1/2 med. green bell pepper-finely chopped,
1 clove garlic-finely chopped,
1 C. water,
3 Tbs olive oil,
2 (15 oz) can black beans,
2 (15oz) cans Mexican-style stewed tomatoes,
1/2 tsp cumin,
coriander,
salt and pepper,
1/4 C. sour cream (optional)

Directions: 1. Heat olive oil in a med. skillet. Add onion, celery, bell pepper, and garlic. saute until vegetables are tender, about 5 min. 2. Drain and rinse beans. Combine sauteed vegetables, beans, water and undrained tomatoes in a large sauce pan. Stir in cumin, coriander, salt and pepper. 3. Cook, stirring occasionally, over me.-low heat for 15 min. Spoon 1/2 of bean mixture into a blemder. Process until pureed. Return to saucepan. 4. Cook soup, stirring occasionally, until heated throught, about 5 min. Ladle into soup bowls. Top each serving with 1 Tbs sour cream. Notes: If you can not find mexican-styled stewed tomatoes, sub. 1 can stewed tomatoes and 1 small can diced green chiles.

*******************

Barley Vegetable Stew Prep time: 10 min. Cooking time 30 min. Serves 6
INGRED:
2/3 C. barley (do not use quick type for GM...this will increase cooking time),
2 Tbs olive oil,
1 large chopped onion,
1 (10 oz) frozen lima beans,
1 (32 oz) package frozen stew vegetables,
1/2 C. chopped fresh parsley,
1 tsp dill deeds,
2 (14.5 oz) cans chicken broth,
3 large tomatoes-diced,
1 Tbs. chopped fresh mint.

Directions: Cook barley according to package directions. Meanwhile, heat oil in a soup pot. Add onion, lima beans and frozen veggies. Cook, stirring, until onion is tender about 7 min. 2. Add parsley, dill seeds, and broth to soup pot; stir well. Cook, stirring occasionally. 3. Add tomatoes and cooked barley to pot. Simmer, uncovered stirring occasionally, until flavors are blended, about 25 min. 4. Add fresh mint to pot; stir well. Remove from heat. Serve hot. NOTES: This stew is a perfect candidate for your slow cooker. Place all the ingredients except the mind int ehcooker. Cover and cook on low for 6 hrs. or on med. for 4 hrs. Serve topped with mint.

***************************

Barley and Turkey Soup: Prep time: 20 min. cooking time 50 min. Serves 6
INGRED:
2 pounds ground turkey,
1 med. green bell pepper-chopped,
1 stalk celery-chopped,
1/2 C. barley,
2 carrots-sliced,
1 (14.5 oz) can cut green beans,
7 C. chicken or turkey broth,
1 bay leaf,
1/2 tsp dried thyme and sage,
1 tsp salt.

Directions: 1. Cook turkey, bell pepper, celery and garlic in a med. pot over med. heat until turkey is browned and crumbly about 10 min. 2. Add barley to pot; mix well. 3. Add carrots, green beans, broth, bay leaf, thyme and sage to pot. Bring to a simmer. 4. Cook soup until barley is tender, about 30 min. Remove bay leaf. Add salt; stir. Simmer for 10 min. longer. Ladle soup into bowls. NOTES: There are 3 kinds of barley available: pearl, hulled and Scotch. Pearl barley is the quickest cooking type. It has the bran removed, then it's steamed and polished. Hulled barley had just the out husk removed, compared to Scotch barley which is husked and coarsely ground. Variation: Try a variety of combos. Ground chicken and frozen mixed veggies are other tasty alternatives.

*******************

El Paso Turkey Chili: Prep time: 10 min. Cooking time 30 min. Serves 4. money saving tip: Get the fiery flavor by making your own chili powder. Toast one dried chile in a cas-iron skillet unit puffed. Remove and discard the seeds. Process the chili into powder in a blender.

ING:
1 pound ground turkey,
1 med. onion-chopped,
2 cloves garlic-chopped
1 (14.5 oz) can chicken broth,
3/4 C. water, 1 (8 oz) can tomato sauce,
1 (6 oz can) tomato paste,
1 (15 oz) can kidney beans
2 tsp. chili powder,
1/4 tsp ground cumin,
1/8 tsp. cinnamon.

Directions: Cook turkey, onion and garlic in a large pot over medium heat until turkey is browned-about 10 min. 2. Add broth, water, tomato sauce, tomato paste, kidney beans, chili powder, cumin and cinnamon ot pot. 3. Bring chili to a boil; reduce heat to med.-low heat. Simmer until slightly thickened, about 20 min.

*************************

Favorite Lentil Soup: Prep time: 15 min, cooking time: 50 min
ING:
2 TBS olive oil,
1 large chopped onion,
3 large carrots-chopped,
1/2tsp dried thyme,
1 (28oz) can tomatoes-chopped,
7 C. beef or chicken broth,
1 1/2 C. dried lentils-rinsed,
1 tsp salt,
1/4 tsp pepper,
1/3 C chopped fresh parsley (chopped celery will work in place of parsley),
4 oz grated cheddar cheese.

Directions: Heat oil in large pot over low heat. Add onion, carrots and thyme. Cook, stirring occasionally, until onion is tender, aobut 10 min. 2. Add undrained tomatoes, broth and lentils to pot. Bring to boil. 3. Reduce heat to low. Cover; simmer soup, stirring occasionally, until lentils are tender, about 35 min. 4. Add salt, pepper and parsley to pot. Simmer soup for 5 mi. longer. Top each serving with cheese. Notes: To save time, try red lentils. They cook in just 20 min. and are available at most stores. Variation: For a classic French flavor add 1/2 tsp. dried marjoram in step 2.

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Old World Escarole Soup: Prep. time: 20 min. Cooking time 35 min. Serves 6. Money saver note: Escarole is a broad-leafed member of the endive family and can be pricey when not in season. For a super soup at a budget price, use cabbage, kale or spinach in place of the Escarole.

ING:
8 oz ground turkey,
1 Tbs olive oil,
2 large heads escarole,
1 tsp salt,
3 quarts (6-16 oz cans) chicken broth.
1/2 C. white rice (skip this to keep the meal GM)

Directions: 1. Shape turkey into 1" balls. Heat oil in a large pot over med. heat. Add meatballs. Cook until browned, about 10 min and set aside. ( I do not fry my meat balls I bake them for 15-20 min at 350° in the oven). 2. Meanwhile, cut escarole into 1" strips. 3. Combine escarole, salt, broth and rice in a pot; mix well. Bring to a boil; reduce heat and simmer until rice is tendar about 20 min. 4. Place meatballs into the pot and cook until heated through. Serve soup immediately. Variation: Groud chicken or pork can be as well. Notes: For a quick way to uniformaly shape meatballs, pat the meat mixture ito a 1' thick rectangle. Cut the rectangle into 1 inch squares, then roll each square into a ball.
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Stove Top Sesame Vegetables: Prep time 20 min. Cook time: 10 min. Serves 6

ING:
2 red bell peppers,
2 green bell peppers,
2 med. zucchini,
4 sm. carrots,
1 Tbs olive oil,
1/2 sm. head read cabbage,
thinly sliced,
1/4 tsp salt and pepper,
4 tsp white wine vinegar,
1/4 C. water,
1 TBS sesame seeds.

Directions: 1. Cut bell peppers, zucchini and carrots julieene-style. Heat a large skillet over medium-high heat; add oil. Add bell peppers, zucchini and carrots. Stir-fry for 5 min. 2. Add cabbage, salt and pepper to skillet. Stir-fry 1 min. 3. Mix vinegar and water in a measuring cup; add to skillet. Stir-ry for 3 min. 4. Add sesame seeds to skillet. Stir fry for 1 min. remove vegetables to a serving bowl with a slotted spoon. Serve Immediately. Notes: Cabbage turns brown quickly. Before storing soak cabbage briefly in cold water with a touch of vinegar to preserve its freshness. Drain; store in a resealable bag for up to two weeks. Place vegetables that need to be sliced in a food processor fitted with a large slicing blade. It will be quicker than julienning them by hand. Variation: Sub. a few drops of sesame oil for the seeds and add 1/4 tsp. hot pepper oil for a touch of heat.

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Vegetable Strata: Prep time: 10 min, Cooking time: 30 minutes, Perfect Partner: roast chicken, Serves 6

ING:
1 (10 oz) package frozen zucchini-thawed ( I think fresh is better),
1 (10 oz) package frozen yellow squash,-thawed ( Again I like fresh better),
1/2 med. onion-sliced, 1/4 C. water, 4 eggs, 2 C. Shredded Cheddar cheese, 1 tomato-sliced,
1/2 tsp. salt,
1/4 tsp red pepper flakes

Directions: Preheat oven to 350°. Grease a medium baking dish. Place zucchini, yellow squash and onion in 1/4 C. water in a med. saucepan. Cook over high heat for 5 min. 2. Drain veggies thoroughly. Set aside. Beat eggs in a med. bowl with a fork. 3. Add drained veggies, cheddar, tomato salt and pepper flakes to eggs; stir well. 4. Pour vegetable mixture into prepared baking dish. Bake unit set, about 30 min. Cut into squares to serve Variation: For a change of pace sub. frozen french-cut green beans for the zucchini.

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Stir-Fried Red Cabbage: Prep. time: 10min. Cooking time: 10 min.
ING:
4 Tbs olive oil ( I use much less),
1 clove garlic-crushed,
1/4 tsp ground ginger,
1 large red cabbage-shreded,
2 Tbs soy sauce,
2 Tbs sesame seeds-toasted and crushed.

Steps: 1. Heat oil in a large skillet over med-high heat. Add garlic and ginger. Cook about 1 min. 2. Add cabbage to skillet. Stir-fry until cabbage is wilted, about 5 min. 3. Add soy sauce to skillet; stir. Remove from heat. 4. Place cabbage in a serving bowl. Sprinkle with sesame seeds.

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Summer Squash Saute:Prep. time: 10 min. Cooking time: 10 min. Perfect partner to Grilled chicken. Serves 6

ING:
3 med. yellow squash,
3 med. zucchini,
1 large onion,
1 large green bell pepper,
2 med carrots,
3 Tbs butter,
1/2 tsp salt,
pepper,
dried basil,
dried thyme
and dried rosemary.

Steps: Slice squash, zucchini, and onion into 1/4" slices. Julieene bell papper and carrots. 2. Heat butter in a large skillet over med. heat; add veggies, salt, pepper, basil, thyme and rosemary. 3. Cook vegetables stirring continually, until tender, about 10 min. 4. Remove veggies to a serving bowl with a slotted spoon. Serve immediately.
Buttery Summer Vegetables: Prep. time 20 min. Cooking time: 20 min. Perfect partner:

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London Broil. Serves 4.
ING:
4 tomatoes-cut into quarters,
1 large onion-sliced,
2 small zucchini- sliced,
1/2 green and 1/2 red bell pepper-julienned,
1 1/4 C. broccoli,
1 1/4 C. cauliflower,
1 Tbs brown sugar (omit or sub maple syrup to keep GM),
2 Tbs chopped fresh basil or 2 tsp dried basil,
1 tsp instant beef bouillan granules,
2 Tbs butter.

Steps: 1. Preheat grill. Combine tomatoes, onion zucchini, green, red pepper, broccoli and cauliflower in a larg bowl. Mix gently. 2. sprinkle veggies with brown sugar, basil and bouillon granules; toss gently to mix. 3. Spred veggies on large sheet of heavy duty foil. Dot w/butter. Fold up foil to enclose vegetables, sealing edges. 4. Place on grill rack. Grill over med. coals until vegetables are tender, about 15 to 20 min. Remove foil and place in a serving bowl. (I have baked them in the oven too). Variation: These vegetables make a delicious and instant cold antipasto. Simply double the recipe and store in the refrigerator.

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Zucchini Italiano: Prep. time: 10 min. Cooking time 20 min. Serves 6.
ING:
3 Tbs olive oil,
2 med. onions-chopped,
3 cloves garlic-minced,
2 med. red bell peppers-thinly sliced,
3 large tomatoes-peeled and chopped,
1/2 tsp salt,
1/4 tsp pepper,
3 large zucchini-diced.

Steps: 1. Heat oil in large skillet over medium-high heat; add onions and garlic. Cook, stirring occasionally, until onions are tender, about 5 min. 2. Add bel peppers to skillet. Cook unitl peppers begin to soften, about 5 min. 3. Add tomatoes, salt, pepper and zucchini to skillet. Reduce heat to med-low. Cook vegetables, covered, until peppers and zucchini are tender, about 10 min.Variation: For a mexican flavor, add 1 tsp. ground cumin with the tomatoes during step 3. Notes: When peeling tomatoes, instead of dunking them one-by-one in boiling water to loosen the skins, place all of them in a large bowl. Pour the boiling water over top. Once cool enough to handle, slip off the skins.

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Grilled Eggplant:Prep. time: 20 min. Cooking time: 5 min. perfect partner: Pork kebabs. Serves 4
ING:
2 med. eggplants,
1 tsp salt,
2 Tbs olive oil,
2 Tbs lemon juice,
1/2 tsp garlic salt.

Steps: 1. Preheat grill or broiler. Grease grill rack or broiler pan. Slice eggplants int 1/2' thick slices. 2. Sprinkle salt over eggplant slices. Let sit for 15 min. Pat dry with paper towels. 3. Meanwhile, combine oil, lemon juice and garlic salt in a small bowl. Brush oil mixture onto both sides of each eggplang slice. 4. Grill eggplant, turning once, until tender, about 2 min. on each side. NOTES: Use tongs to turn the eggplant instead of a fork. The slices are very delicate and could fall apart if pierced. Fresh lemon juice is essential to the distincitve flavor of this side dish. Buy several pounds of lemons during peak season. Squeeze the juice and freeze in ice-cube trays. One cube will equal 1 Tbs. of juice.

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Spaghetti Squash Italian-Style: Prep. time: 10 min. Cooking time: 15 min. Perfect Partner: Chicken Parmesan. Serves 4
ING:
1 med. spaghetti squash (about 3 pounds),
1 Tbs butter,
1/2 C. prepared meatless spaghetti sauce ( I make my own),
1/4 C. shredded Parmesan cheese.

Steps: 1. Pierce squash with the tip of a knife. Microwave on HIGH unitl tnder, about 15 min. 2. Let squash cool for 10 min; halve lengthwise. Remove seeds and strings. 3. Scrape out strands of squash with a fork into a med. bowl. Add butter; mix well. 4. Add spaghetti sauce and Parmesan; stir well. Variation add 1/4 C. sliced green and black olives to the squash for extra flavor and added color. Notes: the larger the spaghetti squash the thicker the strands. A tiny squash will yield strands the size of angle hair pasta and it will cook faster than a large squash, which has spaghetti-size strands. For and inexpensive, 1 dish dinner, add 1 C. of spaghetti sauce w/ meat and 1/2 C. low-fat cottage cheese to the squash in step 3. Bake this nutritious dish for 25 min before serving.

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Green Beans in Dill Sauce: Prep time: 20 min. Cooking time 5 min. Perfect partner: Poached salmon. Serves 6
Ing.
2 C. water,
1 1/2 pounds green beans-remove stem end,
1/3 C. cider vinegar,
3/4 C. sliced green onions,
2/3 C. olive oil,
3 Tbs. chopped parsley,
3 Tbs chopped fresh dill or 2 tsp dried dill,
1/2 C. chopped walnuts,
1/2 tsp. salt.

Steps: 1. Bring water to a boil in a large saucepan over high heat. Add beans. Cook covered, until crisp-tenter, about 5 min. Drain. Cover w/ cold water. 2. Pour vinegar and green onions into a blender. W/motor running , add oil in a thin stream. Process whole mixture for 1 min. 3. Combine, parsley, dill and walnuts with oil mixture in a med. bowl. and mix well. 4. Spoon dill sauce over beans in a large bowl. Stir well. Add salt and mix well. Notes: Snipping fresh dill w/ sissors instead of a knife will yield a fresher looking herb that tis not crushed and save you time cleaning up.

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Sweet Glazed Carrots and parsnips Prep. time: 20 min. Cooking time: 15 min. Perfect partner-Roast beef Serves 6.

ING:
8 med. carrots,
4 med. parsnips,
2 C. apple juice,
2 C. water,
3 Tbs butter,
1/3 C. Honey,
2 Tbs lemon juice,
1 Tbs chopped fresh mint or 1 tsp dried,
1/8 tsp nutmeg,
1/2 tsp salt,
1/8 tsp pepper.

Steps: 1. Peel carrots and parsnips. Cut into 1/4" rounds. Combine carrots, parsnips, apple juice and water in a large pan. 2. Bring to a simmer over medium heat. Simmer until veggies are tender (10 min.) Drain and discard liquid. 3. Add butter, honey, lemon juice, mint, nutmeg, salt and pepper to pan. Stir well. 4. Cook, uncovered over med. heat, stirring until vegetables are glazed. Variation: For a gourmet touch, sub. rasberry vinegar for the lemon juice. you can save time if you use baby carrots.

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Cheddar Baked Tomatoes Prep. time-10 min. Cook time-10 min. Perfect Partner-baked ham. Serves 6
ING:
3 med. tomatoes,
1/2 tsp seasoned salt,
2 Tbs melted butter,
1/4 tsp garlic powder,
1/2 C. shredded Cheddar cheese.

Steps: 1. preheat oven to 375°. Cut tomatoes itno halves crosswise. Arrange in a med. baking dish. 2. Sprinkle seasoned salt over tomatoes; drizzle w/butter. Sprinkle w/ garlic powder. 3. Divide Cheddar cheese over tomatoes, pressing it gently onto each tomato half. 4. Bake tomatoes until they are heated through and cheese is melted, about 10 min.

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Spanish Okra Prep. time-5 min. Cook time-35 min. Perfect Partner-pork chops. Serves 4. ING:
4 oz fresh okra,
2 large tomatoes,
3 Tbs. butter,
1/2 C. chopped onion,
1 tsp salt,
2 Tbs. chili powder,
1/2 water

Steps: 1. Trim and discard stem ends of okra. Cut okra into 1/4" slices. Dice tomatoes. 2. Melt butter in a med. skillet. Add okra, tomatoes and onion. Cook, stirring occasionally, until onion is tender, about 5 min. 3. Add salt, chili powder, and water to okra mixture in skillet; mix will. 4. cover, cook until vegetables are tender and mixture has thickened about 30 min. Variation: For a milder version, use a mild paprika instead of the chili powder, Notes: When buying fresh okra, look for small bright green pods that are less than 4" long. Large okra tends to be stringy.

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Steamed Collard Greens Prep. time-25 min. cooking time-10 min. Serves 4.
ING:
2 pounds collard greens,
1 1/2 C. water,
1 tsp salt,
1/2 tsp red pepper flakes,
1/4 tsp pepper,
2 Tbs butter,
1/2 tsp white vinegar.

Steps: 1. Soak collard greens in plenty of water; drain. Rinse each leaf. Cut out and discard tough center ribs. 2. Tear leaves into bite-size pieces. Place in a large pot. Add water, salt, and red pepper flakes. 3.. Bring collard mixture to a boil over med-high heat. Cover; steam until collards are tender-about 10 min. Drain. 4. Place collards in a serving bowl. Add pepper, butter and vinegar; toss until butter is melted. Variation: For authentic Southern greens, add 3 slices bacon in step 2. Increase the cooking time to 1 hour. Leftover greens make a delicious quiche-type pie. Combine 1 C. cooked greens with 2 eggs, 1/4 C. milk and 4 oz monterey Jack cheese. Pour into a prepared pie crust. Bake at 350° for 45 min.

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Hungarian Cabbage and Noodles prep time-15 min. cooking time-25 min. Perfect partner-mushroom soup. Serves 4
ING
6 slices bacon-chopped,
1 sm. chopped onion,
1 med. head cabbage-chopped.
1 tsp salt,
1 (12 oz) package egg noodles (leave out to stay with GM and add more cabbage).
1/4 tsp pepper.

Steps: 1. Cook bacon and onion in a large skillet over med heat until onion is tender, stirring occasionally. Drain half of drippings. 2. Add cabbage and salt to skillet. Cook, covered, stirring occasionally, until cabbage is lightly browned, about 15 min. 3. Meanwhile cook noodles and drain. 4. Add nooldles and pepper to skillet. Stir to mix well. Variation: Turn this inot a 1 dish meal by adding a chopped kielbasa sausage to the skillet at the end of step 2.

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SPINACH RICE CASSEROLE
1 10-oz. pkg frozen spinach
3 cups cooked rice (use the right kind)
3/4 pound cheddar cheese, grated (save some for the top of the casserole)
1/4 cup melted butter
1 teaspoon onion flakes (i'd use real onion)
4 eggs
1 cup milk
1 teaspoon Worchestershire sauce
2 teaspoons salt, if desired
Preheat oven to 350F. In a large bowl, combine spinach, rice, cheese, butter and onion. In another bowl, mix eggs, milk, Worchestershire sauce, and salt. Add to rice mixture and mix well. Put in a greased 2-quart baking dish. Bake for 35-40 minutes or until middle of casserole is cooked.
fresh spinach is also great in this dish.
A dash of Cajun seasoning gives it a kick.

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SLUSH
8 ounces sour cream
1 12-ounce pkg. frozen fruit, slightly thawed
1 teaspoon vanilla
Honey or Equal to taste
Mix all of the ingredients in a blender. Freeze in a sealable freezer container and scoop out servings as needed.
====================
NO-BAKE CHEESECAKE
1 envelope Knox gelatin
1 cup cold water
2 8-oz pkgs cream cheese, softened
12 packages Equal
1 teaspoon vanilla
Fresh fruit, sliced (optional)
In a small saucepan, sprinkle the gelatin over 1/4 cup of the cold water; let stand 1 minute. Stir over low heat until the gelatin is completely dissolved.
In a large bowl, with an electric mixer, beat the cream cheese, Equal, and vanilla until blended. Gradually beat in the gelatin mixture and the remaining 3/4 cup water until smooth. Pour into a pie plate. Chill until firm. Garnish, if desired, with fresh fruit.
makes 6-8 servings
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Chicken Dishes.
Two-Bean Chicken and Rice. Prep. time- 10 min, Cook time-35 min. Serves 4.
ING:
1 (2 1/2-3 pound) chicken, cut up,
2 Tbs olive oil,
2 med. sliced onions,
1 clove galic-minced,
2 (16 oz) cans stewed tomatoes,
1 tsp. dried basil,
1/2 tsp. ground allspice,
2 bay leaves,
1 (10 oz) package frozen green beans,
2 (16 oz) cans chick-peas-drained,
1 1/2 C. hot cooked white rice ( omit the rice to keep this GM)

Steps: 1. Remove skin from chicken. Heat oil in large skillet over med-high heat; add chicken and brown on all sides. Add onions and garlic. Saute for 5 min or until onions are brown. 2. Add un-drained tomatoes, basil, allspice, and bay leaves to skillet. Bring to a simmer; reduce heat. 3. Cook, covered for 20 min. remove and discard bay leaves. 4. Add green beans and chick-peas to skillet. Simmer, covered for 10 min. until beans and chicken are tender. Spoon rice onto a serving platter. Arrange chicken and vegetables over rice. Variation: Red kidney beans may be used instead of chick-peas to add color. Notes: Bay leaves are an inexpensive way to add pungent, woodsy flavor to simmered dishes. The short, oval Turkish bay leaves have a less biting flavor than the long narrow CA variety.

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Simple Coq au Vin Prep. time 15 min. Cooking time 40 min. Serves 4
ING:
4 slices bacon-chopped,
1 (3 pound) chicken cut into pieces,
1 carrot-sliced or julienned,
1 C. sliced mushrooms,
2/3 C. sliced green onions,
1 clove crushed garlic,
1 tsp salt,
1/4 tsp. pepper,
1/2 tsp. dried thyme,
1/2 C. chicken broth,
1/2 C. red wine or apple cider.

Steps: 1. Preheat large skillet over med-high heat. Cook bacon until very crisp; remove. Cook chicken in drippings until browned on all sides about 4 min. 2. Add bacon, carrot, mushrooms, onions, and garlic to skillet. Saute for 2 min. Push bacon and vegetables to side of skillet. Move chicken to other side of skillet. 3. Mix 2 TBS flour (omit to keep GM), salt, pepper and thyme in a bowl. Blend into drippings. Add broth and wine; mix well. Rearrange chicken and vegetables in skillet. Reduce heat to simmer-cover tightly. 4. Cook for 30 min or until chicken is very tender. Skim off excess fat. Variation: For a different look, try tiny button mushrooms instead of the sliced and 1 C. baby carrots in place of sliced carrot. Notes: Use metal tongs to turn the chicken when browning. A fork will pierce the meat, allowing the precious juices to escape.

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Middle Eastern Chicken Prep. time 25 min. Cooking time 55 min. Serves 4
ING:
1 large clove garlic-minced.
3/4 tsp salt,
1/2 tsp cumin,
2 Tbs. olive oil,
3 pounds chicken thighs,
1/4 C. chopped green onions,
1 Cup drained canned chick-peas,
2 1/2 Tbs. lemon juice,
2/3 C. water,
1 C. packed fresh spinach leaves.

Steps: 1. Mix garlic, salt, cumin and olive oil together. Brush chicken pieces w/the mixture. Refrigerate, covered for 15 min. 2. Preheat a large skillet over medium-high heat. Arrange chicken in skillet. Add green onions. Cook until lightly browned on all sides, about 15 min. 3. Reduce the heat. Add chick-peas, lemon juice and water. Cook covered for 30 min. 4. Add spinach and mix gently. Cook, uncovered, for 10 min until spinach is done.

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Stir-Fried Chicken and Asparagus Prep-10 min, Cooking time-15 min. Serves 4.
ING:
4 skinless, boneless chicken breasts,
3 Tbs olive oil,
1 C. sliced green onions,
24 fresh asparagus spears, cut into 1" pieces,
1 C. sliced mushrooms,
1/2 C. julienned carrot,
1/4 C. plus 1/3 C. water,
1/3 C. soy sauce,
1 Tbs brown sugar (replace with maple syrup to keep GM),
2 cloves garlic-minced,
1 tsp ground ginger,
1 tsp cornstarch, 2 C. hot cooked white rice (omit last two items to keep GM).

Steps: 1. Slice chricken crosswise into 1" strips. Combine chicken and oil in a resealable plastic bag and shake until coated. 2. Heat wok or large skillet over high heat. Add chicken mixture. Stir fry until chicken is cooked through, about 5 min. Transfer to a platter; cover. Add green onions to wok/pan stir fry 1 min. 3. Add asparagus, muchrooms and carrot to wok. Stir-fry for 2 min. Add 1/4 C. water; reduce heat to med-high. Cook, covered, for 3 min. 4. Mix 1/3 C. water, soy sauce brown sugar (maple syrup), garlic, ginger, and cornstarch (omit to keep GM); add to wok/pan w/ chicken. Cook, stirring continually until sauce thickens (will not thicken w/out corn starch). Spoon over hot rice. (Do not eat white rice when doing GM.)

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Creole Chicken Prep-10, Cook-15 Serves 4.
ING:
2 Tbs. dried parsley,
1 tsp. onion powder,
1/2 tsp cayenne pepper,
1 tsp. paprika,
1/2 tsp. salt,
1/2 tsp. pepper,
4 skinless,
boneless chicken breasts,
2 Tbs olive oil,
1 (8 oz) jar mango or citrus salsa,
2 Tbs. chopped fresh cilantro.

Steps: 1. Combine parsley, onion powder, cayenne pepper, paprika, salt and pepper in a resealable plastic bag, shake to mix. 2. Add chicken to bag and seal tightly. Toss until coated on all sides. 3. Heat olive oil in a skillet over med-high heat; add chicken. Cook until juices run clear when meat is pierced w.a knife, about 7 min per side. 4. Arrange chicken on a serving platter. top each chicken breast w. salsa. Sprinkle w/ cilantro. Variation: For an authentic Lousiana flavor, add 1/2 tsp. crushed fennel seeds and1/2 tsp. dried thyme to spice mix. Notes: Mango salsa is sold in specialty food shops and can be pricey. Look for frozen or jarred mango and add our own chopped bell peppers and lime juice. The flavor will be fresher and cost will be lower.

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Lemony Chicken Prep-15 min. Cooking time-50 min. Serves 6.
ING:
1 Tbs. olive oil,
8 cloves garlic-chopped,
3 pounds chicken pieces or quarters,
2 C. lemon juice (about 8 lemons),
1 C. fresh parlsey leaves,
1 1/2 tsp salt.

Steps: 1. Heat olive oil in a large skillet over med-low heat. Add garlic. Cook, stirring,until garlic is fragrant, about 2 min. 2. Add chicken to skillet. Cook, turning once until chicken is deeply browned all over, about 10 min. Increase heat to med-high. 3. Add lemon juice and parsley to skillet. Bring to a simmer. Reduce heat to low. Cook, covered, until chicken is very tender, about 40 min. 4. Add salt to skillet; stir well. Remove chicken from liquid to serve. Variation: 1 Tbs. of dried tarragon added in step 3 will give this dish a fresh herb flavor.

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Pecan-crusted Chicken Prep-15, Cooking time 10 min. Serves 6.
ING:
1 pound shelled pecans,
2 eggs,
2 1/2 Tbs dijon mustard,
6 skinless, boneless chicken breasts,
2 Tbs. butter,
2 Tbs olive oil

Steps: 1. Place pecans in a blender or processor. Pulse until pecans are the texture of coarse crumbs. Place pecan crumbs in a large shallow bowl. 2. Beat eggs and msutard in a small bowl w/a fork. Pound chicken 1/4" thick (I do not do this). 3. Heat butter and olive oil in a large skillet over medium heat. Dip chicken in egg mixture, allowing excess to drip back into bowl. Coat chicken with pecan crumbs. 4.. Add chicken to skillet. Saute until browned about 5 minutes. (I usually bake this dish omitting the butter and olive oil ). Variation: Experiment w/ different nuts-almonds, cashews or walnuts are all good.

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Friday Night Chicken and Rice Prep: 15 min. Cooking time-50 min. Perfect partner-snow peas. Serves 4.

ING:
2 Tbs. olive oil,
4 chicken legs ( I use breasts),
4 chicken thighs,
1/2 C. Italian vinaigrette salad dressing,
1/2 C. water,
1/4 C. soy sauce,
1 tsp. sugar (use honey or maple syrup-I have left out completely and it is still good),
1 (4 oz) can mushrooms-drained,
1 1/2 C. uncooked rice (omit to keep GM)

Steps: 1. Heat oil in a large skillet over med. heat. Add chicken. Cook until browned on all sides, about 10 min. Drain pan juices (I do not use oil when doing the chicken--I use a non-stick pan with a bit of water in it), Mix dressing, water, soy sauce, onion and sugar ina small bowl. 2. Pour sauce over chicken. Reduce heat to med-low. Cover; cook, turning and basting w/sauce, until chicken is cooked through, about 35 min. 3. Remove chicken from skillet; cover to keep warm. Pour sauce into a 2 cup measure; add enough water to yield 1 1/3 cups. 4. Add sauce and mushrooms to skillet. Bring to a boil. Cook rice. Serve Chicken mixture over hot rice. Notes: You can save money by making your own Italian vinaigrette dressing. Combine 1/4 C. olive oil, 2 Tbs whit wine vinegar, and 2 tsp Italian seasoning in a jar, cover and shake well. This is an outstanding meal!! I have cut up the chicken and put it on salad while the kids enjoy the rice too.

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Two-Pepper Chicken Prep. 10, cooking time-35 min. Serves 8.
ING:
2 Tbs. olive oil,
1 green and yellow bell pepper-julienned,
2 cloves garlic, minced.
2 pickled hot red peppers or 2 fresh hot red peppers, deseeded and minced,
8 chicken thighs,
1 tsp. dried rosemary,
1 tsp salt,
1/4 tsp pepper.

Steps: 1. Heat oil in a large pan over med-high heat. Add bell peppers and garlic. Cook, stirring occasionally, until slightly tender-about 5 min. Add hot peppers, cook 1 min. 2. Remove vegetables form pan; set aside/ Add chicken. Cook turning once, until lightly browned about 5 min. 3. Reduce heat to low. Return vegetables to slillet. Cook chicken until jusice run clear about 20 min. 4. Add rosemary, salt and pepper toskille; mix well. Turn chicken; comer. Simmer to allow flavors to blend aobut 2 min. Notes: Leftover chcken and peppers makes a wonderful salad for lunch the next day. Drizzle with dressing and serve over a bed of greens.

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Island-Spice Sesame Chicken Prep-10, cooking 10 min. Serves 4.
ING:
1/2 C. sesame seeds,
1 tsp ground ginger,
1/2 tsp cinnamon,
4 chicken breasts,
1/2 tsp salt,
1/4 tsp pepper,
2 Tbs olive oil.

Steps: 1. Combine sesame seeds, ginger and cinnamon on a plate. 2. Sprinkle chicken with salt and pepper. Roll in sesame seed mixture to coat. 3. heat oil in a large pan over high heat. Add chicken. 4. Cook chicken, unti a firm outer crust forms, about 5 min. Turn carefully; cood until juice runs clear about 5 min longer. Variation: For a fabulous salad, slice the chicken and serve on fresh baby greens w/ a honey-Dijon vinaigrette. Notes: Use tongs to turn the chicken easily. Dip the end in the hot cooking oil before turning chicken so the coating will remain intact.

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Skillet Chicken Pilaf Prep-10, cooking 45 min. Perfect partner-mixed fruit salad. Serves 4. ING:
3 pounds chicken pieces,
1 tsp salt,
1/4 tsp pepper,
2 Tbs olive oil ( I do not fry my chicken in oil --non stick pan with a bit of water works fine.),
2 large onions-chopped,
1 C. rice (wild rice would be wonderful in this dish),
2 3/4 C. chicken broth,
1/2 (6oz) can tomato paste,
1/2 cinnamon stick.

Steps: 1. Sprinkle chicken w/salt and pepper. Heat oil in large skillet over med. heat. Add chicken. Cook, turning once, until browned about 5 min per side. Remove from skillet. 2. Add onions to skillet. Cook stirring occasionally until tender-about 5 min. Add rice, stirring until grains are translucent, about 3 min. 4. Meanwhile, bring chicken broth to a boil in a med. sauce pan. Add tomato paste and cinnamon stick. Stir well. 4. Arrange chicken on top of rice. Reduce heat to low. Cook, covered until rice has absorbed liquid and juices from chicken run clear--about 25 min.

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Italian Mountain Chicken Prep-10, cooking 55 min. Serves 4.
ING:
2 1/2 pounds chicken thighs,
3 carrots-finely chopped,
2 stalks celery-finely chopped,
2/3 C olive oil,
1 C. white wine,
2 Tbs dried rosemary,
2 tsp. coarsely ground pepper,
1 tsp salt,
2 Tbs red wine vinegar.

Steps: 1. Combine chicken, carrots, celery and olive oil in a Dutch oven or small pot. Cook over low heat for 30 min. 2. Increase heat to med. Cook until there is very little liquid besides olive oil, about 10 min. Add wine, rosemary, pepper and 1/2 tsp salt. Increase heat slightly. 3. Cook, stirring occasionally, until there is very little liquid left besides olive oil, about 12 min. Remove chicken from pot. 4. Increase heat to med-high. Add 1 Tbs vinegar to pot. Stir well, scraping up brown bits. Add remaining vinegar and remaing salt, if needed. Pour over chicken and serve immediately. Variation: If you prefer, you can sub. 1 C. chicken broth and 2 Tbs lemon juice for the white wine. Notes: This is an ideal meal for the slow cooker. Brown the chicken pieces in olive oil, then combine w/all ingrediennts except the vinegar in the slow cooker. Cook for 6-8 hours on Low. Taste, season and stir in the vinegar just before serving.

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Dilled Chicken and Fresh Vegetables Prep-15 min, cook-25 min. Serves 4.

ING:
1/3 C flour (omit when using for GM day),
1 tsp salt,
1/2 tsp paprika,
4 boneless chicken breasts,
2 Tbs. olive oil,
2 1/2 C. chicken broth,
1/4 C. chopped fresh dill or 1 Tbs. dried dill-divided.
8 sm. red potaotes-halved,
12 oz fresh green beans (two cups),
1 Tbs lemon juice

Steps: 1. Combine flour (omit for Gm days),salt and paprika on a plate. Coat chicken w/mixture, reserving excess (for Gm days sprinkle chicken with salt, and paprika). 2. Heat oil in a large skille over med-high heat. Add chicken, cook until browned, about 5 min. Turn chicken. 3. Add reserved flour mixture (skip on GM days), Stir well. Add chicken broth. Stir in 1/2 of the dill. Bring to a boil. Add potatoes. Reduce heat. Cover; simmer for 10 min. 4. Add green beans. cover and simmer until chicken and potatoes are tender about 10 min. Stir in lemon juice. Sprinkle w/ remaining dill.

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Spicy Seared Chicken Prep-15 min. Cooking-20 min. Serves 6.
ING:
1/2 C. golden raisins,
1/2 C. white wine,
6 skinless boneless chicken breasts,
1 lemon halved,
2 tsp crushed peppercorns,
1 tsp ground coriander,
1/2 tsp salt.
3 Tbs. balsamic vinegar,
1 Tbs olive oil,
1/4 C. chicken broth,
1 Tbs chopped garlic-divided,
2 sm red chiles chopped-divided,
2 Tbs chopped fresh tarragon or 2 tsp. dried tarragon.

Steps: 1. Combine raisins and wine in a small dish. Rub chicken w/lemon and squeeze lemon onto chicken. Combine peppercorns, coriander and salt; rub into chicken. 2. Heat oil in a large skillet over high heat. Add chicken. Cook, turning once, until lightly browned about 2 min per side. remove from skillet. 3. Add vinegar, broth, half of garlic, half of chiles, and raisin mixture to skillet. Boil for 1 min. Return chicken to skillet. Lower heat to med. Cook covered 10 min. longer. 4. Remove chicken from skillet. Place on a serving platter. Add remaining garlic and chiles toskillet. Stir well. Pour over chicken. Top with tarragon. Variation: top chicken with chopped cilantro instead of tarragon for a complete change of flavor. Notes: You can save a little time using dried red pepper flakes instead of chopping the red chiles as instructed.

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More Chicken
Sauteed Chicken W/Shrimp Prep-20, cooking-25 Serves 4.
ING:
4 boneless chicken breasts,
1 pound med. shrimp,
3 Tbs butter-divided,
8 oz mushrooms,
1/2 tsp. salt,
1/4 tsp. pepper,
1/4 C. chopped onion,
1 clove garlic-minced,
1/2 C. dry white wine or chicken broth,
2 C. pureed fresh tomatoes,
1 bay leaf.

Steps: 1. Cut the chicken into strips. Peel and devein shrimp. Melt 2 Tbs. butter in a large skillet over med-high heat. Add chicken to skillet. Cook, stirring, for 2 min. 2. Add mushrooms, salt and pepper. Cook, stirring, 1 min. Add shrimp. Cook, stirring, for 2 min. remove chicken, mushrooms and shrimp w/slotted spoon. 3. Add onion and garlic to skillet. Saute until lightly browned. Add wine(chicken broth). Boil for 1 min. Add tomatoe puree and bay leaf. Cook, stirring, until sauce is thickened, about 10 min. 4. Add chicken-mushroom-shrimp mixture to skillet. Bring to a simmer and cook for 10 min. Add remaining butter. Swirl until butter is melted. Discard bay leaf before serving. Notes: Save the shrimp shells. Simmered in water with some onion, parsley stems and bay leaf, they will create a fantastic broth you can use when preparing any seafood dish that calls for fish stock. Preparing fresh tomato puree is a super use for the endless supply of tomatoes during harvest season. It freezes well, too, for an inexpensive and fresh-tasting tomato sauce all year round.

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California Artichoke Chicken Prep-15 min, Cooking-15 minutes. Perfect Partner-tomato salad. Serves 4.
ING:
2 Tbs butter,
1 Tbs olive oil,
1 garlic clove-minced,
2 shallots-minced,
8 oz mushrooms-sliced,
1 (14oz) can artichoke hearts-drained and quartered,
1 1/2 pounds chicken breasts cubed,
1/2 C. dry vermouth or white grape juice,
1 tsp dried basil,
2 oz tubetti or other small pasta-cooked and drained (leave out to keep GM),
1/2 C. Pistachios,
1/4 C. Parmesan cheese.

Steps: 1. Heat butter and oil in large skillet over med heat. Add garlic and shallots. Cook until fragrant, about 1 min. 2. Add mushrooms and artichoke hearts to skillet. Cook until mushrooms are lightly broned, about 5 min. 3. Add chicken to skillet. Cook unti chicken is partially cooked about 5 min. 4. Add vermouth and basil to skillet. Bring to a boil. Reduce heat; simmer until chicken is cooked through. Serve over pasta. Top with pistachios and Paresan.Variation: Serve the chicken over rice...wild rice would probably be very good with this dish.

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Spanish Chicken with Olives Prep-20, cooking 40 min. Serves 4.
ING:
1 (3 pound chicken) cut up,
1/2 tsp.salt,
1 Tbs olive oil,
4 Cloves garlic-minced,
1 bay leaf,
1/4 tsp ground saffron (opt),
1/4 tsp. dried thyme,
1 1/2 tsp. crushed peppercorns,
4 canned tomatoes,
20 pimiento-stuffed olives,
1 1/4 C. dry white wine or chicken broth, 1 1/4 C. chicken broth.

Steps: 1. Sprinkle chicken w/salt. Heat oil in a large skillet over medim heat. Add chicken. Cook, turning until brown, about 10 min. 2. Add garlic, bay leaf, saffron, thyme and peppercorns to skillet; mix well. Add undreined tomatoes, olives, wine and broth. 3. Reduce heat to low. Simmer chicken, uncovered, until tender and cooked through, about 40 min. 4. Discard bay leaf. Remove chicken mixture to a serving dish.

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Far Eastern Chicken Stew Prep-15 min, cooking-35 min. Serves 6
ING:
1-3 pound chicken- cut up,
3 med onions-divided,
1/2 C. raisins,
1 tsp paprika,
1 1/2 tsp salt,
1/2 tsp. pepper,
1/4 tsp ground ginger,
1/4 tsp cinnamon,
1/8 tsp curry powder or tumeric,
1 (10oz) package frozen lima beans,
1 (7 oz) can corn-drained (leave out to keep GM),
2 Tbs. chopped fresh parsley

Steps: 1. Remove skin from chicken. Place chicken in a large pot; add water to cover. Bring to a boil over med-high heat. 2. Meanwhile, slice 1 onion; add to pot. Reduce heat to low. Simmer, covered, until chicken ias partially cooked-15 min. 3. Chop remaining onions. Add raisins, paprika, salt, pepper, ginger, cinnamon, curry powder and onions to pot. Cook until raisins are plump-about 5 min. 4. Add lima beans and corn to pot. Cover; cook until beans are tender 10 min or so. Remove cover. Cook until liquid reduces-about 5 min. Ladle stew into bowls and top with parsley Variation: For a different flavor us 1/2 C. chopped dried apricots in place of raisins. Notes: This stew tastes best w/a mixture of dark and light chicken. That means you can bypass pricey chicken breasts and buy and inexpensive pack of mixed chicken parts instead.

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Chicken Provencale Prep-15, cooking time-25min. Perfect Partner-brown rice. Serves 4. ING:
2 Tbs. olive oil,
4 chicken breasts,
1 tsp salt,
1 large carrot-sliced,
1 large leek-chopped,
2 Clvs garlic-minced,
4 lemon slices,
1/3 C. pitted green olives,
1/3 C. pitted kalamata olives,
1/2 tsp dried thyme,
1 bay leaf,
1/4 C. white wine,
1 (14.5 oz) can chicken broth,
12 cherry tomatoes, halved

Steps: 1. Heat oil large skillet over med-high heat. Add chicken. Sprinkle with salt. Cook, turning once, until chicken is browned, about 10 min. Remove chicken from skillet. 2. Add carrot, leek and garlic to skillet. Cook, stirring, until tender-5 min. Add lemon slices, olives, rosemary, thyme, bay leaf, wine and broth. 3. Add chicken to veg. mixture. Reduce heat to med. Cover; cook until chicken is cooked through, about 10 min. 4. Add tomatoes to skillet. Cook until tomatoes are just hot, bout 2 min. Remove chicken to a serving platter, discard bay leaf. Top chicken w/vegetable mixture. Pour pan juices over top. Notes: You can save time using a pressure cooker. Add chicken in step 2, lock the lid in place, and when the pressure valve registers high cook for 5 min. If you do not have cooking wine on hand, you can substitute 2 Tbs fresh lemon juice or white--wine vinegar. Even 2 Tbs brine from the green olives will supply the necessary tang.

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Tangy Turkey with parsley Prep-10 min. cooking-20 min. Serves 6
ING:
1/2 small turkey breast (about 1 1/4 pounds),
1 onion-halved,
2 celery stalks- broken into pieces,
1 bay leaf,
1 tsp. salt,
3 Tbs. capers,
1/4 C. chopped fresh parsley,
6 anchovies-drained and chopped (I would leave these out because my family will not eat them),
1/3 C. olive oil,
1 lemon sliced.

Steps: 1. 1. Bring a large pot of water to a boil. Add turkey, onion, celery, bay leaf and salt to pot. 2. Return to a boil. Reduce heat to med-low. Simmer until tender, abut 20 min. Drain and let cool. 3. Slcie trukey across the grain into very thin slices. Lay slices on a deep platter. Sprinkle w/lemon juice. 4. Mix capers, parsley, anchovies, and olive oil in a small bowl or measuring cup and drizzle over turkey. Garnish with lemon slices

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Cashew Chicken Prep time-10 min, cooking time-10 min. Serves 4.
ING:
4 chicken breasts,
2 Tbs soy sauce,
1/2 C. chicken broth,
1 TBS cornstarch (omit to keep GM)
2 Tbs olive oil divided,
1 clove garlic-minced,
1 med onion-sliced,
1/2 C. roasted cashews,
1 C. fresh snow peas,
2 green onions-thinly sliced.

Steps: Cut chicken int thin strips about 2" long and set aside. Blend soy sauce, broth and cornstarch in a small bowl; set aside. 2. Heat 1 TBS oil in wok or large skillet over high heat. Add chicken. Stir-fry for 3 min or until chicken is no longer pink. Remove from pan w/slotted spoon. 3. add remaining oil. Stir fry garlic, onion, cashews and snow peas for 3 min or until snow peas are tender crisp. Return chicken to wok. 4. Stir broth mixture into pan. Stir-fry for 2 min or until sauce is clear and chicken is heated through. Sprinkle w/green onion slices. Serve immediately. (Remember sauce will not thicken w/out corn starch but it is still very good. Variation: For a tasty combo, add drained mandarin oranges and steamed broccoli in step 4 when adding the broth.

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Chicken Legs w/Fresh Basil Prep.-20 min, cooking 25 min. Serves 4.
ING:
1 jalapeno-de-seeded and finely chopped,
3 cloves garlic-chopped,
1 shalot-chopped,
2 Tbs. olive oil,
8 chicken legs,
1/2 C. halved fresh mushrooms,
1/2 C. bamboo shoots,
1 tsp sugar( sub honey to keep GM),
1 Tbs soy sauce,
1/2 C. fresh basil-chopped or 2 Tbs dried basil.

Steps: 1. Puree jalapeno, garlic and shallots in a blender with a bit of water until well chopped but not completely smooth. 2. Heat oil in a large skillet over med-heat. Add puree; cook, stirring continually, until mixture is fragrant, about 2 min. Increase heat to med-high. Add chicken. 3. Add mushrooms to skillet; cover. Cook, turning chicken occasionally, until chicken is cooked through, about 20 min. Add bamboo shoots to skillet. 4. Stir together sugar and soy sauce in a small bowl. Add to skillet; stir until sauce is heated through. Remove from heat. Sprinkle fresh basil over chicken. Variation: Fresh chopped mint leaves add an interesting flavor to the dish in place of basil. Notes: The easiest way to remove seed from a jalapeno is to cut off the stem end, slice the pepper in half lengthwise, and scoop the seed out w/a spoon. Wearing disposable plastic gloves when deseeding hot peppers will keep the hot pepper oil away from skin.

[trcg]

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Sweet 'n' Sour Chicken Prep. time-10 min, cooking time 30 min. Serves 4. This is an outstanding meal and it is so easy!
ING:
6 TBS olive oil (I usually omit),
6 TBS soy sauce,
6 TBS honey,
3 TBS white vinegar(I use rice vinegar.),
1 1/2 tsp dried thyme,
1 1/2 tsp paprika,
1/2 tsp cayenne pepper,
1/2 tsp ground allspice,
1 tsp pepper,
4 chicken breasts,
2 C. hot cooked white rice (omit to keep GM)

Steps: 1. Preheat oven to 375°. Combine oil, soy sauce, honey, vinegar, thyme, paprika, cayenne pepper, allspice and pepper in a shallow baking dish; mix well. 2. Pierce both sides of each chicken breast w/a fork. Place in baking dish; turn chicken several times using tongs. 3. Bake chicken, basting several time with sauce, for 30 min. 4. Spoon rice onto a serving platter. Arrange chickenover rice. Drizzle a small amount of sauce over chicken. Serve remaining sauce on the side. Variation: Two cups of hot cooked angle hair pasta is an elegant sub. for the rice. Notes: Make 2 meals at the same time. Bake a double-batch of chicken and chill the extra breasts in the sauce. Then drain, slice into thin strips and serve on shredded lettuce w/tomato wedges and dressing. I have baked this meal and I have cut up the chicken and done a stir fry. Make more sauce than it calls for! You will use it. This is a favorite meal in this house.

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Lemon Herb Chicken Prep time 5 min, cooking time 20 min. Perfect side asparagus. Serves 4.
ING:
4 chicken breasts,
1/2 C. lemon juice,
1/4 C. honey,
1 tsp.dried parsley flakes,
1 tsp snipped chives or 1/4 tsp dried chives,
1/4 tsp freshly ground pepper.

Steps: Preheat oven to 375°. Arrange chicken in a lightly greased baking dish. 2. Combine lemon juice and honey in a bowl; blend well. Add parsley and chives, stirring until well mixed. 3. Brush half the lemon juice mixture over the chicken. Sprinkle with pepper. 4. Bake, uncovered for 20 min or until tender, brushing occasionally with remaining marinade. This is also a great meal...I have marinaded the chicken for 30min to 1 hr and then put chicken on the grill. Left chicken is great on salads too.

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More chicken.

Baked Lemon Chicken Wings Prep-25 min, cooking 20 min. Serves 6.
ING:
3 Tbs olive oil,
1/4 C. lemon juice,
1 Tbs. grated lemon peel,
1 tsp. dried oregano,
1/2 tsp garlic powder,
1 Tbs. chopped parsley,
1 Tbs chopped chives,
1/2 tsp salt,
1/4 tsp pepper,
3 pounds chicken wings.

Steps: 1. Combine oil, lemon juice and peel, oregano, garlic powder, pepper, parsley, chives, and salt in a small sauce pan; mix well. Simmer over medium heat for 10 min. 2. Cut chicken wings into 3 pieces, discarding tips. Pre-heat oven to 425°. 3. arrange chicken in a large baking dish. Pour lemon mixture over chicke; stir well. Cover and chill for 10 min. 4. bake chicken until cooked-about 20 min. Remove chicken from sauce; arrange on a serving platter. Variation: For a south of the border taste; use lime instead of lemon and cilantro instead of parsley. Notes: Save time cutting by using drumettes instead of wings.

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Chicken Teriyaki Prep-15 min, Cooking 10. Serves 4.
ING:
3/4 C. soy sauce,
1/4 C. vinegar ( I like to use rice vinegar),
1 tsp. garlic powder,
2 tsp sugar (use honey to keep GM),
1 tsp ground ginger,
1 1/2 pounds boned chicken breasts and thighs,
1 Tbs olive oil,
2 C. diagonally sliced celery,
1 (16 oz) package frozen Chinese vegetable-thawed and drained (I use fresh).

Steps: 1. blend soy sauce, vinegar, garlic powder sugar and ginger in a large bowl. Cut chicken into thin strips about 2" long. Place in bowl. 2. Toss chicken until coated with marinade. Marinate in refrigerator for 10 min. 3. Drain chicken; discard marinade. Heat oil in wok or pan over med-high heat. 4. Stir-fry chicken for 7 men. or until cooked all the way. Add celery and Chinese vegetables. Stir-fry for 3 minutes and serve immediately.

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Crunchy-coated Fried Chicken Prep time: 15 min, cooking time 10 min. perfect side: Steamed zucchini. Serves 6.
ING:
1 1/2 pounds skinless,
boneless chicken breasts,
2 Tbs. olive oil,
2 eggs,
1 1/2 Tbs. Dijon mustard,
3/4 pound finely crushed pecans.

Steps: 1. Pound chicken to 1/4" thickness with a meat mallet. Heat oil in a large nonstick skillet over med-high heat. 2. Beat eggs and mustard in a med. bowl. Spread pecans on a plate. 3. Dip chicken in egg mixture; coat with pecans. 4. Add chicken to skillet; cook for 5 min. Turn; cook until juices run clear...about 5 min longer.

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Chicken Marinara Prep time 20 min, cooking time 15 min.
ING:
1 green bell pepper,
1 large carrot,
1 med. zucchini,
1 Tbs. olive oil,
4 chicken breasts,
1/2 tsp dried oregano,
dash salt and pepper,
1 (14 oz can) stewed Italian tomatoes,
1/2 C sliced black olives,
5 med. mushrooms- sliced (about 3 oz).

Steps: 1. Cut bell pepper, carrot and zucchini int thin sticks about 3 " long and set aside. 2. Heat a large skillet over med. heat. Add oil; cook chicken until lightly borwned, about 3 min. per side. sprinkle with oregano, salt and pepper. 3. Remove chicken from skillet. Add tomatoes, olives, mushrooms, bell pepper, carrot and zucchini to skillet. Cook, covered for 3 min. 4. Return chicken to skillet; increase heat to med-high. Cook uncovered for 5 min or until sauce is slightly thickened and chicken and vegetables are tender.

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Black Olive-Chicken Bake Prep.-15 min, cooking time-30 min. Serves 4.
ING:
1/4 C. olive oil
3 pounds assorted chicken pieces,
2 tomatoes-chopped,
1 clove garlic-minced,
3 Tbs chopped fresh parlsey or 3 tsp. dried,
1/4 tsp. dried thyme,
3/4 C. chicken broth,
2 Tbs. lemon juice,
1 C. sliced black olives,
1/8 tsp. cayenne pepper.

Steps: 1. Preheat oven to 350°. Heat oil in large ovenproof skillet over med-high heat; add chicken. Cook, turning occasionally, until browned, about 5 min. 2. Add tomatoes, garlic, parsley, thyme, broth and lemon juice to skillet; stir well. Cover skillet. 3. Place skillet in oven. Bake chicken for 20 min, basting once in a while w/sauce. 4. Add olives to skillet. Bake for 10 min longer or until chicken cooked all the way. Sprinkle cayenne pepper over top just before serving. Variation: For a mediterranean flavor use green or kalamata olives. Notes: If you can not find reasonable priced vine-ripened tomatoes, you can use canned whole plum tomatoes. They will cost less than an under ripe product and taste better too.

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Honey Mustard Chicken Prep. 10 min, cooking time 30 min. Perfect side dish-Green beans Serves 4
ING:
1/3 C Dijon mustard,
1/3 C. honey,
2 Tbs. chopped fresh dill or 1 Tbs dried,
1 tsp. orange peel,
1 (2 1/2 pound) chicken quarted.

Steps: 1. Preheat oven to 400°. Combine mustard and honey in a small bowl. Stir in dill and orange peel. 2. Line a baking sheet with foil. Place chicken, skin side down, on prepared pan. Brush sauce on top of chicken; coat well. 3. Turn chicken over. Gently pull back skin and brush meat with sauce. Gently pull skin back over sauce. 4. Brush skin with remaining sauce. Bake until juices run clear about 30 min. Notes: To make this quicker use skinless chicken breasts. I have used this on the grill and it is outstanding there too.

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Sweet and Spicy Chicken Prep. 5 min, cooking time 30 min. Perfect side dish winter squash. Serves 6.
ING:
1 (16 oz can) bottle Italian salad dressing ( I use a dry mix to make my own),
1 (12 oz0 can frozen pineapple juice concentrate-thawed,
2 Tbs minced jalapeno peppers,
12 chicken thighs.

Steps: 1. blend salad dressing and pineapple juice concentrate in a large bowl. Add jalapenos and stir. 2. Add chicken to marinade, turning to coat. Grease a large baking dish. 3. Preheat oven to 375°. Remove chicken from marinade; arrange chicken in prepared baking dish. Spoon about 1 TBS marinade over each piece. 4. Bake chicken about 30 min. or until cook all the way.

Notes: An 8 oz can of crushed pineapple or chunks can be pureed in a blender and thinned with 1/4 C. water for an economical alternative to frozen pineapple juice concentrate. When working with hot peppers, wear plastic or latex gloves to help minimize the time and effort required to remove the hot oil from your hands. All the heat and spice are located in the seeds and membranes, so take extra care not to touch your face or eyes with removing seeds.

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Glazed Honey-Garlic Chicken Prep-5 min. Cooking time 30 min. Serves 4.
ING: 1 Tbs. olive oil,
1 Clove minced garlic,
1/3 C. honey,
1/3 C. soy sauce,
1/4 C. unsweetened pineapple juice,
1/2 tsp. white vinegar,
4 chicken breasts.

Dipping sauce:
1/3 C. honey,
1/2 tsp minced garlic,
2 Tbs soy sauce,
1/2 C. ketchup (is not GM)

Steps: Preheat oven to 350. Combine oil, garlic, and honey in a small bowl. Stir in soy sauce, pineapple juice and vinegar. Grease a 6x10" baking dish. 2. Arrange chickenin prepared dish; brush w/honey mixture. Bake, basting occasionally, unti cooked through about 30 min. 3. For dipping sauce, combine honey, garlic, soy sauce, and ketchup in a bowl; mix well and set aside. Remove chicken to a serving plate. Serve with dipping sauce. Notes: Serve these pieces of chicken over a bed of greens and you have a full meal.

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Gingery Baked Chicken Legs Prep-10 min, cooking time 30 min. Serves 4

ING: 1/4 C. sherry or chicken broth,
1/4C. soy sauce.
1/4 C. brown sugar (use maple syrup to keep this GM),
1 tsp. ground ginger,
1 clove garlic-minced,
1/4 tsp dry mustard, 8 chicken legs.

1. Preheat oven to 350. Combine sherry, soy sauce, brown sugar, ginger, dry mustard and garlic in a large bowl; mix well. 2. Pierce chicken in several places with a fork. Add chicken to sauce in the bowl; toss to coat well. 3. Place chicken and sauce in a baking dish. Cover w/foil 4. Bake chicken turning once for 30 min. or until chicken is done. Remove foil for last 5 min. Variation: For a hotter sauce; stir in 1/4 tsp cayenne pepper in step 1 or 1/2 tsp hot red pepper sauce.

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Chicken and Sausage Bake Prep time 15 min, cooking time-25 min. Serves 4. Perfect side-spinach salad

ING:
1/4 C. olive oil-divided,
2 cloves garlic,
crushed,
2 skinless chicken breasts-cubed,
1/2 pound polish sausage-slice 1/4" thick,
1 (16 oz) can great Northern beans-rinsed and drained,
1 (16 oz) can kidney beans,
1 can Italian-style tomatoes-drained,
1 tsp dried thyme,
1/2 tsp salt,
1/4 C. chicken broth or white wine,
4 green onions sliced.

Steps: 1. Preheat oven to 375. heat 2 Tbs. oil in med. ovenproof skilet over med. heat; add garlic and chicken. Cook until chicken is browned -about 5 min. 2. Add sausage, beans, tomatoes thyme, salt and broth to skillet; stir. Cover skillet. Place in oven unti chicken is cooked all the way about 15 min. 3. Add onions to skillet' stir, Drizzle remaining oil over top. 4. Cover casserole; cook until onions are tender, about 10 min longer.
Orange Honey Chicken Prep-5min, cooking time 55min. Serves 4. ING: 4 chicken legs with thighs, 1/4 C. orange juice, 1/4 C. honey, 1 tsp dried parsley, 1/4 tsp pepper. 1. Preheat oven to 375. Spray a baking dish with cooking spray. Arrange chicken in prepared dish. 2. Combine orange juice and honey in a small bowl. Stir in parsley and pepper. 3. Brush honey mixture over chicken, covering completely. Cover w/foil. 4. Bake chicken until cooked all the way-about 45 min. Remove foil, and bake unti browned-10 min. longer.

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Spicy Chicken w/Tomatoes Prep. 15 min, cooking time 20 min. Serves 4. Perfect side dish-peas
ING:
2 C. fresh chopped or canned tomatoes,
1/2 C. minced fresh parsley,
1 tsp. minced garlic,
1/8 tsp. cayenne pepper,
1 Tbs. ground coriander,
1/1/2 tsp. salt-divided,
1/4 tsp pepper,
4 chicken breasts,
2 Tbs. olive oil.

Steps: 1. Place tomatoes in a strainer and let drain for 5 min. Preheat oven to 450. 2. Combine parsley, garlic, cayenne, 1/2 Tbs. cumin, coriander, 1 tsp. slat, and pepper in small bowl. Rub chicken with the mixture. 3. Combine remaining cumin, olive oil, tomatoes and salt in a med. bowl. Spread half the mixture in the bottom of a roasting pan. 4. Arrange chicken on top of tomato mixture in pan, then top with remaining tomato mixture. Roast, basting occasionally, until chicken is cooked about 20 min.

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Lemon-Garlic Roast Chicken Prep. 5 min. cooking time 40 min. Serves 4.
ING:
1/4 C. fresh lemon juice (about the juice from 3 lemons),
2 Tbs molasses (real),
2 tsp. Worcestershire sauce, (is not GM, but this is part of marinade so I use it on GM days)
4 garlic cloves-chopped,
8 skinless chicken thighs,
1/2 tsp salt,
1/4 tsp. pepper.

Steps: 1. Combine lemon juice, molasses, Worcestershire sauce and garlic in a large bowl. 2. Add chicken to bowl. Cover and put in Fridge until ready to cook...at least 20 min. 3. Preheat oven to 425. Grease a roasting pan. Pour chicken and marinade into pan. Sprinkle with salt and pepper. 4. Roast chicken, basting with marinade, until meat is cooked...about 40 min. Variation: for an Asian flavor add 1/2 tsp. dark sesame oil and 1 Tbs. minced fresh ginger to the marinade.

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Side Dish: Cheddar-Stuffed Eggplant. Prep-30 min, cooking time 40 min. Serves 6
ING:
3 med. eggplants,
3 Tbs butter,
8 oz chopped mushrooms,
2 cloves garliic-chopped,
1 sm onion-chopped,
1 tsp salt,
1/2 tsp. pepper,
1 1/2 C. cottage cheese,
1 C. cooked wild rice,
1 C. grated cheddar cheese,
1/2 tsp thyme,
1/4 C. sunflower seeds,
1 tsp paprika

Steps: 1. Preheat oven to 350. grease a large baking dish. Halve eggplants length wise. Scoop out center pulp, leaving 1/4" shells. Chop scooped out pulp. 2. Heat butter in a large skillet over med-high heat. Add eggplant pulp, mushrooms, garlic, onion, salt and pepper. Cook, stirring until onion is tender, about 10 min. Remove from heat. 3. Add cottage cheese, rice, cheddar, thyme and sunflower seeds to skillet. Stir well. 4. Spoon vegetable mixture into eggplant shells. Sprinkle with paprika. Bake in prepared dish until eggplant shells are tender, about 40 min.Variation: Brown rice will give this a nutty flavor.
desserts

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Hot and Sweet Curried Fruit Prep. time-10 min, cooking time 20 min. Serves 6
ING:
1 (15 oz) can pear halves-drained,
1 (15 oz) can peach halves-drained,
1 (15 oz) can pineaple chunks-drained,
12 maraschino cherries,
2/3 C. blanched slivered almonds,
3/4 C. light brown sugar (use maple syrup to keep GM),
1 tsp. curry powder,
4 Tbs. butter.

Steps 1. Preheat oven to 375. Place pears, peaches, pineapple, cherries and almonds in a med. baking dish. 2. Combine brown sugar (maple syrup), curry powder and butter in a small sauce pan. Cook over low heat, stirring, until butter is melted, about 2 min. 3. Pour bown sugar mixture over fruit. Stir lightly. 4. Bake fruit until hot and bubbly, about 20 min.
Baked Apples Prep time 20 min, cooking time 45 min. Serves 6 ING: 4 medium Granny Smith apples, 1/2 cups raisins, 1/2 C. light brown sugar (use maple syrup to keep GM), 3 Tbs. butter, 1/2 C. apple cider. Steps: 1. Preheat oven to 350. Core each apple almost to, but not through, the bottom and place them in a baking dish. 2. Toss raisins w/ brown sugar (maple syrup) in a small bowl. Put the raisin mixture into the center of each apple. 3. Sprinkle w/ cinnamon; dot with butter. Pour cider over and around apples. 4. Bake for 45 min or until apples are tender, basting occasionally with pan juices. Serve warm or cool. Variation: Add some sweetness to these apples by using chopped dates instead of raisins. Notes: To keep apple skins from wrinkling while they bake, cut a few slits in the skin before putting them in the oven.

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Fruit Kebabs w/Strawberry Sauce Prep. time 20 min. Cooking time None. Serves 6.
ING:
1 honeydew melon-halved and deseeded,
12 fresh strawberries,
1 small pineapple-cut into chunks.

DIP:
1/2 C. sliced fresh strawberries-hulled,
1/2 C, vanilla custard-style yogurt,
1 tsp. honey.

Steps: 1. Cut 1/2 of honeydew melon into chucks. Thread strawberries, pineapple and honeydew chuncks on 6 wooden skewers. 2. For dip, gently mash sliced strawberries ina small bowl. Add yogurt and honey. Mix well. 3.. Decoratively carve out remaining honeydew half (I use a bowl), and spoon strawberry dip into the honeydew "bowl". 4. Place filled honeydew on a serving platter. Arrange fruit kebabs around melon.Variation: Use cantaloupe and watermelon.

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Broiled or grilled Chicken Prep time-15 min, cooking time 15 min. Serves 4. Perfect side dish: Butter beans
ING:
1 envelope Italian salad dressing mix,
1/2 olive oil,
1/4 C. red wine vinegar (I used rice since I did not have red-wine vinegar and it was still very good),
1 TBS maple syrup,
2 TBS soy sauce,
1 tsp. dried thyme,
1/2 tsp allspice,
1/2 tsp cayenne pepper,
1/2 tsp. cinnamon,
2 pounds chicken thighs (I used chicken breasts).

STEPS: 1. Combine salad dressing mix, oil vinegar, brown sugar, soy sauce and seasonings in a large measuring cup; whisk until well mixed. pur half the marinade into a large bowl; save the other half. (Next time I make this I will try not using the oil and using water instead). 2. Pierce chicken with a for. Add chicken to the bowl, turning to coat each piece well. 3. Preheat grill or broiler. Drain chicken; discard marinade from bowl. Put chicken on grill or arrange on broiler pan. 4. Broil chicken 3" from heat source for 15 min. or unitl cooked through. Bast frequently with reserve marinade.

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Marinated Chicken Kebabs Prep. 20 min, cooking 10 min. Serves 4 Side dish idea-wild or brown rice.
ING:
4 chicken breasts,
1 med. onion-cut into chunks,
1 green bell pepper-cut into squares,
1 red bell pepper-cut into squares,
8 oz med. mushrooms,
1/2 C. soy sauce,
1/2 tsp. chili powder.

MARINADE: 1 clove garlic-crushed,
2 TBS lemon juice 1 tsp olive oil,
1/2 C. soy sauce.

STEPS: 1. For Marinade, mix garlic, lemon juice, olive oil and soy sauce in a shallow dish. Cut chicken into 1" cubes. Thread chicken, onion, bell peppers and mushrooms alternately onto skewers. 2. Preheat grill or broiler. Add kebabs to marinade; turn to coat. Cover; refrigerate for 10 min. Mix soy sauce and chili powder in a small bowl. 3. Drain kebabs; discard marinade in dish. grill or broil turning and basting frequently with soy sauce mixture until chicken is cooked about 10 min. 4. Using a fork, slike chicken and vegetables onto individual plates. Serve immediately. Notes. Spray skewers w/cooking spray before threading the food.

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Family style chicken and Tangy Salsa. Prep: 10 min, cooking time: 20 min. Serves 4. Perfect side dish: brown rice.
ING:
1 (3 pound) chicken quartered,
1/3 C. olive oil,
1/2 C. fresh lime juice,
4 cloves minced garlic,
3 TBS chopped cilantro.

PINEAPPLE SALSA:
2 C. crushed and drained pineapple,
1/2 C. Chopped onion,
3 cloves garlic-minced,
1 jalapeno-seeded and chopped,
1 tsp. hot pepper sauce,
1 TBS maple syrup,
1 TBS vinegar,
1 TBS lemon juice,
3 TBS chopped cilantro.

STEPS: 1. Place chicken in a shallow dish. Mix olive oil, lime juice, garlic and cilantro in a small bowl. Pour over chicken and refrigerate. 2. Pre-heat grill. drain chicken. Grill over hot coals for 10 min each side or until chicken is cook all the way through. 3. meanwhile, for salsa, combine pineapple, onion, garlic, jalapeno, hot sauce, maple syrup, vinegar, lemon juice and cilantro in a bowl; mix well. Remove chicken to a serving platter. Serve w/pineapple salsa on the side.

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Mediterranean Grilled Chicken Prep. 10 min. cooking time 15 min. Perfect side dish: grilled veggies. Serves 4.
ING:
1 C. Italian salad dressing,
1 (6 oz) can frozen orange juice-thawed,
1/2 tsp salt,
4 chicken breasts.

STEPS. 1. Pre-heat grill. Mix salad dressing, orange juice and salt in a med. bowl. Remove 1/3 of marianade to reserve for basting. 2. Add chicken to marinade. Pierce with a fork, turn over, let set, turn over again. 3. 4. Brush grill rack with oil to prevent sticking. Grill chicken basting frequently until it is cooked all the way. About 15 min. Variation: double the recipe to make a quick and easy supper the next night. Chop the chicken into bite-size pieces. Place in marinade and then cook. Toss with lettuce and peas. Keep a bit of marinade to use as dressing. This entree can be prepared quickly. Keep the 4 ingrediants on hand incase unexpected guests come over.

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Grilled Balsamic Chicken Prep: 10 min, cooking time-10 min. Serves 6.
ING:
6 chicken breasts,
3 sprigs fresh thyme or 1 tsp. dried,
3 sprigs fresh rosemary or 1 tsp. dried,
1/4 C. balsamic vinegar,
2 TBS olive oil.

Steps: 1. Pierce chicken w/fork. Place thyme, rosemary, vinegar and olive oil in a sealable plastic bag. Knead bag to mix. 2. Place chicken in the bag. Squeeze air out and seal. Knead chicken in bag to distribute marinade around chicken. Marinate in refrigerator 10-15 min. 3. Heat grill. Remove thyme and rosemary sprigs from bag and place on coals. Brush grill with oil to prevent sticking. Place chicken on grill rack. 4. Grill for 5 min each side until chicken is cooked through. Make ahead: Prepare chicken through step 2 a day a head. Marinating overnight will allow the chicken to absorb the max. flavor possible. Notes: To enrich the balsamic vinegar and make it taste like the expensive, vintage kind, add 1 tsp maple syrup in the store brand before using.

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Glazed-Citrus chicken prep.-15 min, cooking time-30 min. Perfect side-orange slices. Serves 6
ING:
6 chicken breasts.

MARINADE:
1/2 C. soy sauce,
1 C. orange juice,
1 TBS. paprika,
2 cloves garlic-minced,
1/8 tsp. hot pepper sauce,
1 TBS olive oil.

STEPS: 1. place chicken in shallow dish. For marinade, mix all marinade ingredients in a bowl. Reserve 1/3 of marinade. 2. Pour marinade over chicken. Pierce chicken and turn over, pierce other side, turn over. Turn several times in sauce. 3. Place chicken on grill or on broiler pan. Cook for 15 min. Basting twice. Turn over and cook chicken the rest of the way-basting several times. Variation: Use pineapple juice instead of orange for a tropical version that wakes up taste buds.

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Spiced-Chili Chicken Prep-10 min. cooking time 20 min. Serves 4.
ING:
1 green onion,
2 cloves garlic,
1 tsp. cayenne pepper,
1 TBS maple syrup,
1 tsp salt,
1/2 tsp white vinegar,
1/4 C. olive oil. (I use less),
4 chicken breasts.

Heat broiler or grill. Place onion, garlic, cayenne pepper, maple syrup, salt, vinegar and oil in a blender. process until pureed-about 1 min. 2. Put chicken in baking dish and spoon spice mixture over chicken. (If grilling put mixture after you have turned the chicken). Cook until chicken is done.

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Calypso Chicken and peppers[/b] Prep: 20 min. cooking time 15 min. Perfect side dish: Wild rice.
ING:
1 (20 oz) can pineapple chunks,
1/4 C. lime juice,
1/4 tsp. garlic salt,
1 TBS finely grated ginger or 1tsp. dried,
4 chicken breasts,
1 large red and orange bell pepper cut into 1" pieces.

Steps: 1. Preheat grill. Drain pineapple, reserving juice. Mix reserved juice, lime juice, garlic salt and ginger in a bowl. Pour into a resealable bag. 2. Pierce chicken with a fork; cut into bite-size pieces. Place in prepared bag; seal. Refridge turning occasionally. 3. Drain chicken. Alternately thread chicken, pineapple, and bell peppers on skewers. 4. Grill kebabs, turning frequently, until chicken is cooked...about 15 min.

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Pineapple Salsa with Chicken. Prep time-20, cooking time 10 min. Serves 4.
ING:
1/2 C. melted butter,
4 chicken breasts.

PINEAPPLE Salsa:
1 green or red bell pepper finely chopped,
1/4 C. chopped fresh cilantro,
1/4 C. fresh chopped parsley,
3 green onions-finely chopped,
2 TBS. olive oil,
1 TBS. fresh lime juice,
1 Jalapeno Pepper-finely chopped,
1 large can crushed pineapple-drained.

STEPS: 1. Preheat grill or broiler. combine all salsa ingredients in a med. bowl. 2. Add a small amount of pineapple juice to salsa. Refigerate covered until serving time. Place 1/4 C. butter in shallow dish; dip chicken in butter turning to coat. 3. Grill chicken, turning and basting with butter until chicken in cooked. 4. Spoon salsa onto a serving platter in 4 small mounds. Press center of each mound with the back of a spoon forming a nest. Place chicken on top of nest. Variation: For less heat in your salsa, sub 1/4 C. mild canned green chiles for the jalapeno pepper.

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Glazed Chicken Kebabs Prep. time-25 min, cooking time 10 min. Serves 6.
ING:
1 1/2 pounds cubed chicken,
1/3 C. honey,
2 TBS. lemon juice,
2 TBS soy sauce,
2 med. zucchini,
1 red bell pepper,
1 bunch broccoli

STEPS: 1. Place chicken in a sealable bag. Mix honey, lemon juice and soy sauce together. Pour into bag with chicken and knead lightly. Squeeze out air and seal. 2. Marinate chicken in frige while preparing veggies. 3. Pre heat broiler or grill. Thread chicken and veggies alternately ont skewers. Place on rack in a boiler pan or put on grill. 4. Broil 4" from heat souce for 4 min on each side or until chicken is cooked and veggies are tender-crisp. Variation: For a citrus taste try using lime or grapefruit juice in place of lemon. Notes: When broiling 4" from heat souce means the distance from the top surface of food not the pan.

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Down Home BBQ Chicken Prep. time-10 min, cooking time 55 min. (20 min if using chicken breasts). Serves 6.
ING:
1/2 C. butter,
3/4 C. lemon juice,
2 tsp garlic powder,
2 TBS. cumin,
2 tsp cayenne pepper,
3 (2 pound) chickens cut into halves.
1 tsp salt, 1/2 tsp. pepper.

STEPS: Preheat grill. Melt butter in bowl. Add lemon juice, garlic, salt, cumin, and cayenne pepper-stir. Save 1/2 marinade in another bowl. 2. pierce chicken in several places. Sprinkle with salt and pepper. Place chicken in 1/2 of marinade. Turn to coat a few times. 3. Place chicken skin side up on grill. Brush with more marinade. 4. Grill chicken until cooked through basting along the way. This will take 55 min to cook. Variation: Add an extra 1/2 tsp of cayenne pepper to marinade for more zip. Notes: If you use chicken breasts (boneless) the cooking time will only be about 20 min.

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Sunshine Chicken Prep time-10 min. Cooking time 20 min. Perfect side-grilled zucchini. Serves 4.
ING:
1/2 C. lemon juice,
2 TBS olive oil,
1/4 C. chopped onion,
1/4 C. chopped fresh rosemary or 4 tsp dried,
2 tsp. lemon peel,
1 tsp salt,
1/2 tsp pepper,
4 chicken breasts.

STEPS: Preheat grill. Spray grill rack with cooking spray to prevent sticking. Combine lemon juice, oil, onion, rosemary, lemon peel, salt and pepper in a bowl and mix well. 2. Let chicken marinade it the mixture for at least 10 min. Turn several times. (Pierce chicken first). 3. Grill 10 min. one side. Turn and bast. 4. Grill chicken basting frequently for another 10 min. (Save some of the sauce so you are not using the mix where raw meat was). Variation: For a Mediterranean taste use 4 tsp. of Italian seasoning instead of the rosemary.

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Bombay-Broiled Turkey Prep. time-25 min, cooking time 10. Perfect side dish-green beans. Serves 6.
ING:
1 Cup plain yogurt,
8 cloves garlic,
1 (1" piece) fresh ginger,
1 TBS. lemon juice,
1 1/2 tsp chili powder,
1 tsp salt,
6 turkey cutlets,
2 C. white rice (omit or use Brown to keep GM).

STEPS: Place yogurt, garlic, ginger, lemon juice, chili powder and salt in a blender. puree until smooth. 2. arrange turkey in a med. shallo dish. Poour yogurt mix over turkey. 3. Preheat broiler. Cook rice. Remove turkey from yogurt mix. Save the mixture. 4. Broil turken for 5 min; turn. Brush w/yogurt mixture. Broil another 5 min or unitl turkey is cooked all the way. Serve turkey with rice. Notes: To peel several garlic cloves at once--drop them into boiling water for 30 sec. Drain and rinse with cold water. The skins come off easy.

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Pineapple Chicken Prep. time-5 min, cooking time-20 min. Serves 6.
ING:
6 chicken breasts,
16 oz Italian vinaigrette,
1 (12oz) can pineapple juice.

STEPS: 1. Put Chicken in baking dish pierce with a fork. (place aluminum foil twice as long as dish in dish first). 2. Mix dressing and juice. Pour over chicken. Turn a few times. Chill until ready to cook or at least 15 min. 3. Preheat broiler. 4. Seal foil. broil for 15 min. Open foil and finish broiling until chicken is cooked all the way. Variation: Orange or grapefruit juice are good instead of pineapple. Notes: You can turn the leftovers into a great salad. Arrange the sliced leftover chicken over baby greens and drizzle with vinaigrette dressing. Making your own Italian vinaigrette will save you money. To make use 1/2 C. wine vinegar, and 1 1/2 C. oil. Add 1/2 tsp each of dried oregano, basil and minced garlic.

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Grilled Ginger-butter Chicken Prep. time-20 min, cooking time 25 min. serves 4. Perfect sides ideas: Green beans and the baked tomato (gave receipe earlier).
ING:
2 (2/1/2 pound chickens split in halves,
2 TBS minced fresh ginger root (I used dried ginger 1 tsp).
1/3 C. lemon juice,
2 TBS olive oil,
2 bay leaves-broken into 4 pieces each,
1 tsp dried thyme,
1 tsp. salt,
1/4 tsp. pepper,
4 TBS butter.

STEPS: 1. Preheat grill or broiler. Put chicken in shallow dish. 2. Combine ginger root, garlic, lemon juice, olive oil, bay leaves, thyme, salt and pepper in small bowl. Pour over chicken and let stand for 20 min. 3. Drain chicken. Place chicken, skin side down, on grill. Cook, turning and basting every 5 min. until chicken run clean...about 25 min. 4. Meanwhile, melt butter in a sauce pan or glass bowl. Divide chicken among serving plates. Top each with 1 TBS melted butter. (This is easy to omit and not be missed).

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Glazed Chicken Bistro Style Prep. time-10 min, cooking time 25 min.
ING:
2 TBS. honey,
1/2 tsp.
salt,
1/2 tsp. dry mustard,
1 tsp paprika and dried tarragon,
1 TBS lemon juice,
4 TBS. butter.
4 chicken breasts.

Steps: 1. Preheat grill or broiler. Grease broiler pan or grill rack. 2. Combine honey, salt, mustard,paprika, lemon juice, tarragaon and butter in a small bowl; mix well. 3. Brush some of the honey mixture over both sides of the chicken. broil for 10 min. 4. Turn chicken; brush w/remaining honey mixture. Broil for 10 min; brush again. Broil unti chicken is cooked all the way. Variation: The sweet tangy glaze is good on spareribs too.

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CA Grilled Chicken Prep. time-20 min, cooking time 25 min. Serves 4.
ING:
2 TBS coarse-grained mustard(dijon will work fine),
1/3 C. olive oil,
3 TBS lemon juice,
2 TBS honey,
1/2 tsp salt,
1/4 tsp. pepper,
4 chicken breasts.
1 large avacado,
6 oz mozzarella cheese-sliced,
4 sliced tomatoes.

STEPS: 1. Mix mustard, oil, lemon juice, honey, salt and pepper in a large bowl with a fork. Reserve 1/2 the dressing and set aside. Add chicken to bowl; turn to coat. Cover and chill for 20 min. 2. Preheat grill. Cook chicken turning once, until juices are clear. About 10 min per side. 3. Meanwhile, cut avacado lengthwise. Remove pit. Peel and cut avocado into thin slices. Place mozzarella over chicken. Grill until cheese is melted. 4. Arrange tomatoes on serving platter. Slice chicken. Arrange chicken and avocado alternately over tomatoes. Drizzle with reserved dressing. Variation: for a crunchy texture add 1/3 C. toasted pecan, almond or walnut pieces in step 4.

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Marinated Lime Chicken Prep. time-30, cooking time 30 min. Serves 4.
ING:
4 fresh limes-cut in half,
4 pound of chicken pieces,
1 sm.onion-sliced,
2 cloves minced garlic,
1/4 tsp. red pepper flakes,
1 tsp. dried thyme,
2 TBS olive oil,
1 TBS paprika,
1 tsp. salt,
1/2 tsp. pepper.

STEPS: 1. Rub limes over chicken pieces. Squeeze lime juice into resealable bag and add chicken. 2. Add onion, garlic, red pepper flakes, thyme, oil paprika, salt, and pepper to bag. Shake well. Refrigerate 30 min. 3. Preheat grill. Remove chicken from bag. Remove garlic and onion from chicken. Discard marinade. 4. Arrange chicken skin side down on grill rack. Cook-turning several times until chicken is cook all the way...about 20 min. Variation: For a change of pace, slice chicken and serve cold with a mango salsa.

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Grilled Chicken Brazilian Style Prep time-10 min, cooking time-25 min. Perfect side dish black beans. serves 4.
ING:
3 pounds chicken quarters,
1/4 C. olive oil-divided,
3 cloves minced garlic-divided,
1 tsp salt divided,
1 chopped onion,
1 TBS fresh minced ginger or 1 tsp ground dried,
2 jalapenos-deseeded and minced,
1 1/2 C. canned crushed tomatoes,
1 C. unsweetened coconut milk,
2 TBS chopped parsley.

STEPS: 1. Arrange chicken on broiler pan. combine 3 TBS oil and 2 minced garlic cloves in a small bowl. Coat chicken with 1/2 oil. Sprinkle with 1/2 the salt. 2. Preheat broiler. Broil the chicken just until done, about 10 min per side. 3. Meanwhile, heat remaining oil in sauce pan on stovetop-medium heat. Cook onion until tender. Add remaining garlic, ginger and jalapenos. Cook 1 min. stirring. 4. Add tomatoes, coconut milk, and remaining salt. Bring to a simmer. Cook-stirring occasionally-until thickened-about 5 min. Stir in parsley. Serve sauce with chicken--like a dipping sauce.

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Basil Broiled Chicken Prep. time-10 min. cooking time-25 min. Serves 4. Perfect side-glazed baby carrots.
ING:
3 TBS lemon juice,
4 whole chicken breasts,
1/4 tsp. salt,
1/2 C. fresh basil leaves,
1/4 C. Parmesan cheese,
1 clove sliced garlic,
2 TBS olive oil.

STEPS: 1. Preheat broiler. Squeeze lemon over chicken and sprinkle with salt. 2. Place chicken skin side down on pan. Broil chicken 8" from heat for 10 min. Turn-broil for 5 min. longer. 3. While chicken is cooking combine basil, Parmesan, garlic and oil in a blender and mix at low speed until well blended. 4. Spread basil mix over chicken. Broil until chicken is cooked all the way...about 10 min. more.

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Chicken Bundles for Summer Prep. time-15 min, cooking time 30 min. serves 4.
ING:
1/4 C. olive oil-divided,
4 small russett potatoes-sliced (omit and use something else for GM),
1 green and red sliced bell pepper,
2 red onions sliced,
8 boneless chicken thighs,
1 tsp salt,
1/2 tsp pepper.
Steps: 1. Preheat grill or broiler. Cut 4 pieces of heavy duty alum. foil-18" long. Spray or brush oil on foil. 2. Divide potatoes, bell peppers, and onions on foil sheets. Drizzle with a bit of olive oil. 3. Place 2 chicken thighs over veggies and drizzle a bit more oil (if you want). Sprinkle with salt and pepper. Enclose chicken in foil tightly. 4. Grill bundles over med heat until chicken is cooked and tender about 30 min. To serve cut an "X" in the foil and serve. Variation: Add more color by adding some baby carrots to each bundle.

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Grilled Chicken Florida Prep. time-10 min, cooking time 20 min. Serves 4.

ING:
2 cloves minced garlic,
2 tsp. grated grapefruit peel,
1/2 C. grapefruit juice,
1 TBS olive oil,
2 TBS honey,
1/2 tsp salt,
1/4 tsp pepper,
4 chicken breasts.

STEPS: 1. Preheat grill or broiler. Combine garlic, grapefruit peel and juice, oil, honey, salt and pepper in a bowl and mix well. 2. Place chicken on grill brush with grapefruit mixture. Grill turning once and brushing with mixture again. Cook until chicken is cooked - about 20 min. 3. Place chicken on individual plates. 4. heat remaining grapefruit mixture in micro safe dish on high 1 min. Ladle glaze over chicken. Variation: For a citrus medley use a combo of lemon, orange and grapefruit peel and juices. Notes: For a quick lunch. Arrange sliced grilled chicken over a salad of romaine lettuce and grapefruit segments. Drizzle with a mix of honey mustard for dressing.

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Greek Turkey Prep. time 5 min. cooking time-14 min. Serves 6
ING:
1/2 C. red wine vinegar,
1/2 C. lemon juice (3 lemons),
1 1/2 TBS. dried oregano,
2 tsp salt,
1 tsp pepper,
6 turkey tenderloins,
1/2 C. olive oil.

STEPS: 1. Combine vinegar, lemon juice, oregano, salt and pepper in a bowl. Stir until salt dissolves. Add olive oil and stir will. Measure half the vinaigrette and reserve. 2. Add turkey to bowl and stir well. Refrigerate at least 20 min. 3. Preheat broiler. Arrange turkey on broiler pan. 4. Broil 6" from heat until brown-about 6 min. Turn and broil until cooked all the way about 6 min. longer. serve vinaigrette as a sauce. Variation: For more of a herbal taste add 1 tsp. dried basil to vinaigrette in step 1.

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Spice Island chicken Prep time-15min, cooking time-25 min. Serves 4.
ING:
3 pounds chicken pieces,
1/4 C. olive oil,
4 TBS butter,
Juice of 1 lemon or 2 TBS,
3 TBS hot red pepper sauce,
2 tsp. paprika,
1/2 tsp. ground coriander,
1 clove garlic,
1 green onion,
3 TBS chopped fresh parsley,
1 crumbled bay leaf.

STEPS: 1. Pat chicken dry. Place chicken in a large bowl. 2. Combine oil, butter, lemon juice, pepper sauce, paprika, coriander, garlic, green onion, parsley, ginger and bay leaf in blender. Process until it forms a paste. 3. Pour 1/2 sauce over chicken. Reserve remaining sauce. Refrigerate chicken with sauce on it for 20 min. Preheat grill or broiler. Remove chicken from bowl-reserving marinade. 4. Grill chicken-basting with reserved marinade, turn and bast again then discard marinade. Chicken will be done in about 25 min. Serve chicken with sauce you saved in step 3. Variation: For an island Kebab use boneless meat and cut in cubes. Alternate meat with pineapple chuncks. Notes: If there is any remaining chicken. Cube it and combine it with cashews, chopped celery and a mixture of mayonnaise and dipping sauce for a great chicken salad lunch. (This would work well for a MM day).

[trcg]

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Sweet 'n' Sour Chicken Prep. time-10 min, cooking time 30 min. Serves 4. This is an outstanding meal and it is so easy!
ING:
6 TBS olive oil (I usually omit),
6 TBS soy sauce,
6 TBS honey,
3 TBS white vinegar(I use rice vinegar.),
1 1/2 tsp dried thyme,
1 1/2 tsp paprika,
1/2 tsp cayenne pepper,
1/2 tsp ground allspice,
1 tsp pepper,
4 chicken breasts,
2 C. hot cooked white rice (omit to keep GM)

Steps: 1. Preheat oven to 375°. Combine oil, soy sauce, honey, vinegar, thyme, paprika, cayenne pepper, allspice and pepper in a shallow baking dish; mix well. 2. Pierce both sides of each chicken breast w/a fork. Place in baking dish; turn chicken several times using tongs. 3. Bake chicken, basting several time with sauce, for 30 min. 4. Spoon rice onto a serving platter. Arrange chickenover rice. Drizzle a small amount of sauce over chicken. Serve remaining sauce on the side. Variation: Two cups of hot cooked angle hair pasta is an elegant sub. for the rice. Notes: Make 2 meals at the same time. Bake a double-batch of chicken and chill the extra breasts in the sauce. Then drain, slice into thin strips and serve on shredded lettuce w/tomato wedges and dressing. I have baked this meal and I have cut up the chicken and done a stir fry. Make more sauce than it calls for! You will use it. This is a favorite meal in this house.

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Lemon Herb Chicken Prep time 5 min, cooking time 20 min. Perfect side asparagus. Serves 4.
ING:
4 chicken breasts,
1/2 C. lemon juice,
1/4 C. honey,
1 tsp.dried parsley flakes,
1 tsp snipped chives or 1/4 tsp dried chives,
1/4 tsp freshly ground pepper.

Steps: Preheat oven to 375°. Arrange chicken in a lightly greased baking dish. 2. Combine lemon juice and honey in a bowl; blend well. Add parsley and chives, stirring until well mixed. 3. Brush half the lemon juice mixture over the chicken. Sprinkle with pepper. 4. Bake, uncovered for 20 min or until tender, brushing occasionally with remaining marinade. This is also a great meal...I have marinaded the chicken for 30min to 1 hr and then put chicken on the grill. Left chicken is great on salads too.

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More chicken.

Baked Lemon Chicken Wings Prep-25 min, cooking 20 min. Serves 6.
ING:
3 Tbs olive oil,
1/4 C. lemon juice,
1 Tbs. grated lemon peel,
1 tsp. dried oregano,
1/2 tsp garlic powder,
1 Tbs. chopped parsley,
1 Tbs chopped chives,
1/2 tsp salt,
1/4 tsp pepper,
3 pounds chicken wings.

Steps: 1. Combine oil, lemon juice and peel, oregano, garlic powder, pepper, parsley, chives, and salt in a small sauce pan; mix well. Simmer over medium heat for 10 min. 2. Cut chicken wings into 3 pieces, discarding tips. Pre-heat oven to 425°. 3. arrange chicken in a large baking dish. Pour lemon mixture over chicke; stir well. Cover and chill for 10 min. 4. bake chicken until cooked-about 20 min. Remove chicken from sauce; arrange on a serving platter. Variation: For a south of the border taste; use lime instead of lemon and cilantro instead of parsley. Notes: Save time cutting by using drumettes instead of wings.

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Chicken Teriyaki Prep-15 min, Cooking 10. Serves 4.
ING:
3/4 C. soy sauce,
1/4 C. vinegar ( I like to use rice vinegar),
1 tsp. garlic powder,
2 tsp sugar (use honey to keep GM),
1 tsp ground ginger,
1 1/2 pounds boned chicken breasts and thighs,
1 Tbs olive oil,
2 C. diagonally sliced celery,
1 (16 oz) package frozen Chinese vegetable-thawed and drained (I use fresh).

Steps: 1. blend soy sauce, vinegar, garlic powder sugar and ginger in a large bowl. Cut chicken into thin strips about 2" long. Place in bowl. 2. Toss chicken until coated with marinade. Marinate in refrigerator for 10 min. 3. Drain chicken; discard marinade. Heat oil in wok or pan over med-high heat. 4. Stir-fry chicken for 7 men. or until cooked all the way. Add celery and Chinese vegetables. Stir-fry for 3 minutes and serve immediately.

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Crunchy-coated Fried Chicken Prep time: 15 min, cooking time 10 min. perfect side: Steamed zucchini. Serves 6.
ING:
1 1/2 pounds skinless,
boneless chicken breasts,
2 Tbs. olive oil,
2 eggs,
1 1/2 Tbs. Dijon mustard,
3/4 pound finely crushed pecans.

Steps: 1. Pound chicken to 1/4" thickness with a meat mallet. Heat oil in a large nonstick skillet over med-high heat. 2. Beat eggs and mustard in a med. bowl. Spread pecans on a plate. 3. Dip chicken in egg mixture; coat with pecans. 4. Add chicken to skillet; cook for 5 min. Turn; cook until juices run clear...about 5 min longer.

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Chicken Marinara Prep time 20 min, cooking time 15 min.
ING:
1 green bell pepper,
1 large carrot,
1 med. zucchini,
1 Tbs. olive oil,
4 chicken breasts,
1/2 tsp dried oregano,
dash salt and pepper,
1 (14 oz can) stewed Italian tomatoes,
1/2 C sliced black olives,
5 med. mushrooms- sliced (about 3 oz).

Steps: 1. Cut bell pepper, carrot and zucchini int thin sticks about 3 " long and set aside. 2. Heat a large skillet over med. heat. Add oil; cook chicken until lightly borwned, about 3 min. per side. sprinkle with oregano, salt and pepper. 3. Remove chicken from skillet. Add tomatoes, olives, mushrooms, bell pepper, carrot and zucchini to skillet. Cook, covered for 3 min. 4. Return chicken to skillet; increase heat to med-high. Cook uncovered for 5 min or until sauce is slightly thickened and chicken and vegetables are tender.

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Black Olive-Chicken Bake Prep.-15 min, cooking time-30 min. Serves 4.
ING:
1/4 C. olive oil
3 pounds assorted chicken pieces,
2 tomatoes-chopped,
1 clove garlic-minced,
3 Tbs chopped fresh parlsey or 3 tsp. dried,
1/4 tsp. dried thyme,
3/4 C. chicken broth,
2 Tbs. lemon juice,
1 C. sliced black olives,
1/8 tsp. cayenne pepper.

Steps: 1. Preheat oven to 350°. Heat oil in large ovenproof skillet over med-high heat; add chicken. Cook, turning occasionally, until browned, about 5 min. 2. Add tomatoes, garlic, parsley, thyme, broth and lemon juice to skillet; stir well. Cover skillet. 3. Place skillet in oven. Bake chicken for 20 min, basting once in a while w/sauce. 4. Add olives to skillet. Bake for 10 min longer or until chicken cooked all the way. Sprinkle cayenne pepper over top just before serving. Variation: For a mediterranean flavor use green or kalamata olives. Notes: If you can not find reasonable priced vine-ripened tomatoes, you can use canned whole plum tomatoes. They will cost less than an under ripe product and taste better too.

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Honey Mustard Chicken Prep. 10 min, cooking time 30 min. Perfect side dish-Green beans Serves 4
ING:
1/3 C Dijon mustard,
1/3 C. honey,
2 Tbs. chopped fresh dill or 1 Tbs dried,
1 tsp. orange peel,
1 (2 1/2 pound) chicken quarted.

Steps: 1. Preheat oven to 400°. Combine mustard and honey in a small bowl. Stir in dill and orange peel. 2. Line a baking sheet with foil. Place chicken, skin side down, on prepared pan. Brush sauce on top of chicken; coat well. 3. Turn chicken over. Gently pull back skin and brush meat with sauce. Gently pull skin back over sauce. 4. Brush skin with remaining sauce. Bake until juices run clear about 30 min. Notes: To make this quicker use skinless chicken breasts. I have used this on the grill and it is outstanding there too.

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Sweet and Spicy Chicken Prep. 5 min, cooking time 30 min. Perfect side dish winter squash. Serves 6.
ING:
1 (16 oz can) bottle Italian salad dressing ( I use a dry mix to make my own),
1 (12 oz0 can frozen pineapple juice concentrate-thawed,
2 Tbs minced jalapeno peppers,
12 chicken thighs.

Steps: 1. blend salad dressing and pineapple juice concentrate in a large bowl. Add jalapenos and stir. 2. Add chicken to marinade, turning to coat. Grease a large baking dish. 3. Preheat oven to 375°. Remove chicken from marinade; arrange chicken in prepared baking dish. Spoon about 1 TBS marinade over each piece. 4. Bake chicken about 30 min. or until cook all the way.

Notes: An 8 oz can of crushed pineapple or chunks can be pureed in a blender and thinned with 1/4 C. water for an economical alternative to frozen pineapple juice concentrate. When working with hot peppers, wear plastic or latex gloves to help minimize the time and effort required to remove the hot oil from your hands. All the heat and spice are located in the seeds and membranes, so take extra care not to touch your face or eyes with removing seeds.

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Glazed Honey-Garlic Chicken Prep-5 min. Cooking time 30 min. Serves 4.
ING: 1 Tbs. olive oil,
1 Clove minced garlic,
1/3 C. honey,
1/3 C. soy sauce,
1/4 C. unsweetened pineapple juice,
1/2 tsp. white vinegar,
4 chicken breasts.

Dipping sauce:
1/3 C. honey,
1/2 tsp minced garlic,
2 Tbs soy sauce,
1/2 C. ketchup (is not GM)

Steps: Preheat oven to 350. Combine oil, garlic, and honey in a small bowl. Stir in soy sauce, pineapple juice and vinegar. Grease a 6x10" baking dish. 2. Arrange chickenin prepared dish; brush w/honey mixture. Bake, basting occasionally, unti cooked through about 30 min. 3. For dipping sauce, combine honey, garlic, soy sauce, and ketchup in a bowl; mix well and set aside. Remove chicken to a serving plate. Serve with dipping sauce. Notes: Serve these pieces of chicken over a bed of greens and you have a full meal.

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Gingery Baked Chicken Legs Prep-10 min, cooking time 30 min. Serves 4

ING: 1/4 C. sherry or chicken broth,
1/4C. soy sauce.
1/4 C. brown sugar (use maple syrup to keep this GM),
1 tsp. ground ginger,
1 clove garlic-minced,
1/4 tsp dry mustard, 8 chicken legs.

1. Preheat oven to 350. Combine sherry, soy sauce, brown sugar, ginger, dry mustard and garlic in a large bowl; mix well. 2. Pierce chicken in several places with a fork. Add chicken to sauce in the bowl; toss to coat well. 3. Place chicken and sauce in a baking dish. Cover w/foil 4. Bake chicken turning once for 30 min. or until chicken is done. Remove foil for last 5 min. Variation: For a hotter sauce; stir in 1/4 tsp cayenne pepper in step 1 or 1/2 tsp hot red pepper sauce.

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Chicken and Sausage Bake Prep time 15 min, cooking time-25 min. Serves 4. Perfect side-spinach salad

ING:
1/4 C. olive oil-divided,
2 cloves garlic,
crushed,
2 skinless chicken breasts-cubed,
1/2 pound polish sausage-slice 1/4" thick,
1 (16 oz) can great Northern beans-rinsed and drained,
1 (16 oz) can kidney beans,
1 can Italian-style tomatoes-drained,
1 tsp dried thyme,
1/2 tsp salt,
1/4 C. chicken broth or white wine,
4 green onions sliced.

Steps: 1. Preheat oven to 375. heat 2 Tbs. oil in med. ovenproof skilet over med. heat; add garlic and chicken. Cook until chicken is browned -about 5 min. 2. Add sausage, beans, tomatoes thyme, salt and broth to skillet; stir. Cover skillet. Place in oven unti chicken is cooked all the way about 15 min. 3. Add onions to skillet' stir, Drizzle remaining oil over top. 4. Cover casserole; cook until onions are tender, about 10 min longer.
Orange Honey Chicken Prep-5min, cooking time 55min. Serves 4. ING: 4 chicken legs with thighs, 1/4 C. orange juice, 1/4 C. honey, 1 tsp dried parsley, 1/4 tsp pepper. 1. Preheat oven to 375. Spray a baking dish with cooking spray. Arrange chicken in prepared dish. 2. Combine orange juice and honey in a small bowl. Stir in parsley and pepper. 3. Brush honey mixture over chicken, covering completely. Cover w/foil. 4. Bake chicken until cooked all the way-about 45 min. Remove foil, and bake unti browned-10 min. longer.

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Spicy Chicken w/Tomatoes Prep. 15 min, cooking time 20 min. Serves 4. Perfect side dish-peas
ING:
2 C. fresh chopped or canned tomatoes,
1/2 C. minced fresh parsley,
1 tsp. minced garlic,
1/8 tsp. cayenne pepper,
1 Tbs. ground coriander,
1/1/2 tsp. salt-divided,
1/4 tsp pepper,
4 chicken breasts,
2 Tbs. olive oil.

Steps: 1. Place tomatoes in a strainer and let drain for 5 min. Preheat oven to 450. 2. Combine parsley, garlic, cayenne, 1/2 Tbs. cumin, coriander, 1 tsp. slat, and pepper in small bowl. Rub chicken with the mixture. 3. Combine remaining cumin, olive oil, tomatoes and salt in a med. bowl. Spread half the mixture in the bottom of a roasting pan. 4. Arrange chicken on top of tomato mixture in pan, then top with remaining tomato mixture. Roast, basting occasionally, until chicken is cooked about 20 min.

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Lemon-Garlic Roast Chicken Prep. 5 min. cooking time 40 min. Serves 4.
ING:
1/4 C. fresh lemon juice (about the juice from 3 lemons),
2 Tbs molasses (real),
2 tsp. Worcestershire sauce, (is not GM, but this is part of marinade so I use it on GM days)
4 garlic cloves-chopped,
8 skinless chicken thighs,
1/2 tsp salt,
1/4 tsp. pepper.

Steps: 1. Combine lemon juice, molasses, Worcestershire sauce and garlic in a large bowl. 2. Add chicken to bowl. Cover and put in Fridge until ready to cook...at least 20 min. 3. Preheat oven to 425. Grease a roasting pan. Pour chicken and marinade into pan. Sprinkle with salt and pepper. 4. Roast chicken, basting with marinade, until meat is cooked...about 40 min. Variation: for an Asian flavor add 1/2 tsp. dark sesame oil and 1 Tbs. minced fresh ginger to the marinade.

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Side Dish: Cheddar-Stuffed Eggplant. Prep-30 min, cooking time 40 min. Serves 6
ING:
3 med. eggplants,
3 Tbs butter,
8 oz chopped mushrooms,
2 cloves garliic-chopped,
1 sm onion-chopped,
1 tsp salt,
1/2 tsp. pepper,
1 1/2 C. cottage cheese,
1 C. cooked wild rice,
1 C. grated cheddar cheese,
1/2 tsp thyme,
1/4 C. sunflower seeds,
1 tsp paprika

Steps: 1. Preheat oven to 350. grease a large baking dish. Halve eggplants length wise. Scoop out center pulp, leaving 1/4" shells. Chop scooped out pulp. 2. Heat butter in a large skillet over med-high heat. Add eggplant pulp, mushrooms, garlic, onion, salt and pepper. Cook, stirring until onion is tender, about 10 min. Remove from heat. 3. Add cottage cheese, rice, cheddar, thyme and sunflower seeds to skillet. Stir well. 4. Spoon vegetable mixture into eggplant shells. Sprinkle with paprika. Bake in prepared dish until eggplant shells are tender, about 40 min.Variation: Brown rice will give this a nutty flavor.
desserts

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Hot and Sweet Curried Fruit Prep. time-10 min, cooking time 20 min. Serves 6
ING:
1 (15 oz) can pear halves-drained,
1 (15 oz) can peach halves-drained,
1 (15 oz) can pineaple chunks-drained,
12 maraschino cherries,
2/3 C. blanched slivered almonds,
3/4 C. light brown sugar (use maple syrup to keep GM),
1 tsp. curry powder,
4 Tbs. butter.

Steps 1. Preheat oven to 375. Place pears, peaches, pineapple, cherries and almonds in a med. baking dish. 2. Combine brown sugar (maple syrup), curry powder and butter in a small sauce pan. Cook over low heat, stirring, until butter is melted, about 2 min. 3. Pour bown sugar mixture over fruit. Stir lightly. 4. Bake fruit until hot and bubbly, about 20 min.
Baked Apples Prep time 20 min, cooking time 45 min. Serves 6 ING: 4 medium Granny Smith apples, 1/2 cups raisins, 1/2 C. light brown sugar (use maple syrup to keep GM), 3 Tbs. butter, 1/2 C. apple cider. Steps: 1. Preheat oven to 350. Core each apple almost to, but not through, the bottom and place them in a baking dish. 2. Toss raisins w/ brown sugar (maple syrup) in a small bowl. Put the raisin mixture into the center of each apple. 3. Sprinkle w/ cinnamon; dot with butter. Pour cider over and around apples. 4. Bake for 45 min or until apples are tender, basting occasionally with pan juices. Serve warm or cool. Variation: Add some sweetness to these apples by using chopped dates instead of raisins. Notes: To keep apple skins from wrinkling while they bake, cut a few slits in the skin before putting them in the oven.

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Fruit Kebabs w/Strawberry Sauce Prep. time 20 min. Cooking time None. Serves 6.
ING:
1 honeydew melon-halved and deseeded,
12 fresh strawberries,
1 small pineapple-cut into chunks.

DIP:
1/2 C. sliced fresh strawberries-hulled,
1/2 C, vanilla custard-style yogurt,
1 tsp. honey.

Steps: 1. Cut 1/2 of honeydew melon into chucks. Thread strawberries, pineapple and honeydew chuncks on 6 wooden skewers. 2. For dip, gently mash sliced strawberries ina small bowl. Add yogurt and honey. Mix well. 3.. Decoratively carve out remaining honeydew half (I use a bowl), and spoon strawberry dip into the honeydew "bowl". 4. Place filled honeydew on a serving platter. Arrange fruit kebabs around melon.Variation: Use cantaloupe and watermelon.

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Broiled or grilled Chicken Prep time-15 min, cooking time 15 min. Serves 4. Perfect side dish: Butter beans
ING:
1 envelope Italian salad dressing mix,
1/2 olive oil,
1/4 C. red wine vinegar (I used rice since I did not have red-wine vinegar and it was still very good),
1 TBS maple syrup,
2 TBS soy sauce,
1 tsp. dried thyme,
1/2 tsp allspice,
1/2 tsp cayenne pepper,
1/2 tsp. cinnamon,
2 pounds chicken thighs (I used chicken breasts).

STEPS: 1. Combine salad dressing mix, oil vinegar, brown sugar, soy sauce and seasonings in a large measuring cup; whisk until well mixed. pur half the marinade into a large bowl; save the other half. (Next time I make this I will try not using the oil and using water instead). 2. Pierce chicken with a for. Add chicken to the bowl, turning to coat each piece well. 3. Preheat grill or broiler. Drain chicken; discard marinade from bowl. Put chicken on grill or arrange on broiler pan. 4. Broil chicken 3" from heat source for 15 min. or unitl cooked through. Bast frequently with reserve marinade.

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Marinated Chicken Kebabs Prep. 20 min, cooking 10 min. Serves 4 Side dish idea-wild or brown rice.
ING:
4 chicken breasts,
1 med. onion-cut into chunks,
1 green bell pepper-cut into squares,
1 red bell pepper-cut into squares,
8 oz med. mushrooms,
1/2 C. soy sauce,
1/2 tsp. chili powder.

MARINADE: 1 clove garlic-crushed,
2 TBS lemon juice 1 tsp olive oil,
1/2 C. soy sauce.

STEPS: 1. For Marinade, mix garlic, lemon juice, olive oil and soy sauce in a shallow dish. Cut chicken into 1" cubes. Thread chicken, onion, bell peppers and mushrooms alternately onto skewers. 2. Preheat grill or broiler. Add kebabs to marinade; turn to coat. Cover; refrigerate for 10 min. Mix soy sauce and chili powder in a small bowl. 3. Drain kebabs; discard marinade in dish. grill or broil turning and basting frequently with soy sauce mixture until chicken is cooked about 10 min. 4. Using a fork, slike chicken and vegetables onto individual plates. Serve immediately. Notes. Spray skewers w/cooking spray before threading the food.

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Family style chicken and Tangy Salsa. Prep: 10 min, cooking time: 20 min. Serves 4. Perfect side dish: brown rice.
ING:
1 (3 pound) chicken quartered,
1/3 C. olive oil,
1/2 C. fresh lime juice,
4 cloves minced garlic,
3 TBS chopped cilantro.

PINEAPPLE SALSA:
2 C. crushed and drained pineapple,
1/2 C. Chopped onion,
3 cloves garlic-minced,
1 jalapeno-seeded and chopped,
1 tsp. hot pepper sauce,
1 TBS maple syrup,
1 TBS vinegar,
1 TBS lemon juice,
3 TBS chopped cilantro.

STEPS: 1. Place chicken in a shallow dish. Mix olive oil, lime juice, garlic and cilantro in a small bowl. Pour over chicken and refrigerate. 2. Pre-heat grill. drain chicken. Grill over hot coals for 10 min each side or until chicken is cook all the way through. 3. meanwhile, for salsa, combine pineapple, onion, garlic, jalapeno, hot sauce, maple syrup, vinegar, lemon juice and cilantro in a bowl; mix well. Remove chicken to a serving platter. Serve w/pineapple salsa on the side.

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Mediterranean Grilled Chicken Prep. 10 min. cooking time 15 min. Perfect side dish: grilled veggies. Serves 4.
ING:
1 C. Italian salad dressing,
1 (6 oz) can frozen orange juice-thawed,
1/2 tsp salt,
4 chicken breasts.

STEPS. 1. Pre-heat grill. Mix salad dressing, orange juice and salt in a med. bowl. Remove 1/3 of marianade to reserve for basting. 2. Add chicken to marinade. Pierce with a fork, turn over, let set, turn over again. 3. 4. Brush grill rack with oil to prevent sticking. Grill chicken basting frequently until it is cooked all the way. About 15 min. Variation: double the recipe to make a quick and easy supper the next night. Chop the chicken into bite-size pieces. Place in marinade and then cook. Toss with lettuce and peas. Keep a bit of marinade to use as dressing. This entree can be prepared quickly. Keep the 4 ingrediants on hand incase unexpected guests come over.

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Grilled Balsamic Chicken Prep: 10 min, cooking time-10 min. Serves 6.
ING:
6 chicken breasts,
3 sprigs fresh thyme or 1 tsp. dried,
3 sprigs fresh rosemary or 1 tsp. dried,
1/4 C. balsamic vinegar,
2 TBS olive oil.

Steps: 1. Pierce chicken w/fork. Place thyme, rosemary, vinegar and olive oil in a sealable plastic bag. Knead bag to mix. 2. Place chicken in the bag. Squeeze air out and seal. Knead chicken in bag to distribute marinade around chicken. Marinate in refrigerator 10-15 min. 3. Heat grill. Remove thyme and rosemary sprigs from bag and place on coals. Brush grill with oil to prevent sticking. Place chicken on grill rack. 4. Grill for 5 min each side until chicken is cooked through. Make ahead: Prepare chicken through step 2 a day a head. Marinating overnight will allow the chicken to absorb the max. flavor possible. Notes: To enrich the balsamic vinegar and make it taste like the expensive, vintage kind, add 1 tsp maple syrup in the store brand before using.

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Glazed-Citrus chicken prep.-15 min, cooking time-30 min. Perfect side-orange slices. Serves 6
ING:
6 chicken breasts.

MARINADE:
1/2 C. soy sauce,
1 C. orange juice,
1 TBS. paprika,
2 cloves garlic-minced,
1/8 tsp. hot pepper sauce,
1 TBS olive oil.

STEPS: 1. place chicken in shallow dish. For marinade, mix all marinade ingredients in a bowl. Reserve 1/3 of marinade. 2. Pour marinade over chicken. Pierce chicken and turn over, pierce other side, turn over. Turn several times in sauce. 3. Place chicken on grill or on broiler pan. Cook for 15 min. Basting twice. Turn over and cook chicken the rest of the way-basting several times. Variation: Use pineapple juice instead of orange for a tropical version that wakes up taste buds.

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Spiced-Chili Chicken Prep-10 min. cooking time 20 min. Serves 4.
ING:
1 green onion,
2 cloves garlic,
1 tsp. cayenne pepper,
1 TBS maple syrup,
1 tsp salt,
1/2 tsp white vinegar,
1/4 C. olive oil. (I use less),
4 chicken breasts.

Heat broiler or grill. Place onion, garlic, cayenne pepper, maple syrup, salt, vinegar and oil in a blender. process until pureed-about 1 min. 2. Put chicken in baking dish and spoon spice mixture over chicken. (If grilling put mixture after you have turned the chicken). Cook until chicken is done.

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Calypso Chicken and peppers[/b] Prep: 20 min. cooking time 15 min. Perfect side dish: Wild rice.
ING:
1 (20 oz) can pineapple chunks,
1/4 C. lime juice,
1/4 tsp. garlic salt,
1 TBS finely grated ginger or 1tsp. dried,
4 chicken breasts,
1 large red and orange bell pepper cut into 1" pieces.

Steps: 1. Preheat grill. Drain pineapple, reserving juice. Mix reserved juice, lime juice, garlic salt and ginger in a bowl. Pour into a resealable bag. 2. Pierce chicken with a fork; cut into bite-size pieces. Place in prepared bag; seal. Refridge turning occasionally. 3. Drain chicken. Alternately thread chicken, pineapple, and bell peppers on skewers. 4. Grill kebabs, turning frequently, until chicken is cooked...about 15 min.

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Pineapple Salsa with Chicken. Prep time-20, cooking time 10 min. Serves 4.
ING:
1/2 C. melted butter,
4 chicken breasts.

PINEAPPLE Salsa:
1 green or red bell pepper finely chopped,
1/4 C. chopped fresh cilantro,
1/4 C. fresh chopped parsley,
3 green onions-finely chopped,
2 TBS. olive oil,
1 TBS. fresh lime juice,
1 Jalapeno Pepper-finely chopped,
1 large can crushed pineapple-drained.

STEPS: 1. Preheat grill or broiler. combine all salsa ingredients in a med. bowl. 2. Add a small amount of pineapple juice to salsa. Refigerate covered until serving time. Place 1/4 C. butter in shallow dish; dip chicken in butter turning to coat. 3. Grill chicken, turning and basting with butter until chicken in cooked. 4. Spoon salsa onto a serving platter in 4 small mounds. Press center of each mound with the back of a spoon forming a nest. Place chicken on top of nest. Variation: For less heat in your salsa, sub 1/4 C. mild canned green chiles for the jalapeno pepper.

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Glazed Chicken Kebabs Prep. time-25 min, cooking time 10 min. Serves 6.
ING:
1 1/2 pounds cubed chicken,
1/3 C. honey,
2 TBS. lemon juice,
2 TBS soy sauce,
2 med. zucchini,
1 red bell pepper,
1 bunch broccoli

STEPS: 1. Place chicken in a sealable bag. Mix honey, lemon juice and soy sauce together. Pour into bag with chicken and knead lightly. Squeeze out air and seal. 2. Marinate chicken in frige while preparing veggies. 3. Pre heat broiler or grill. Thread chicken and veggies alternately ont skewers. Place on rack in a boiler pan or put on grill. 4. Broil 4" from heat souce for 4 min on each side or until chicken is cooked and veggies are tender-crisp. Variation: For a citrus taste try using lime or grapefruit juice in place of lemon. Notes: When broiling 4" from heat souce means the distance from the top surface of food not the pan.

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Down Home BBQ Chicken Prep. time-10 min, cooking time 55 min. (20 min if using chicken breasts). Serves 6.
ING:
1/2 C. butter,
3/4 C. lemon juice,
2 tsp garlic powder,
2 TBS. cumin,
2 tsp cayenne pepper,
3 (2 pound) chickens cut into halves.
1 tsp salt, 1/2 tsp. pepper.

STEPS: Preheat grill. Melt butter in bowl. Add lemon juice, garlic, salt, cumin, and cayenne pepper-stir. Save 1/2 marinade in another bowl. 2. pierce chicken in several places. Sprinkle with salt and pepper. Place chicken in 1/2 of marinade. Turn to coat a few times. 3. Place chicken skin side up on grill. Brush with more marinade. 4. Grill chicken until cooked through basting along the way. This will take 55 min to cook. Variation: Add an extra 1/2 tsp of cayenne pepper to marinade for more zip. Notes: If you use chicken breasts (boneless) the cooking time will only be about 20 min.

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Sunshine Chicken Prep time-10 min. Cooking time 20 min. Perfect side-grilled zucchini. Serves 4.
ING:
1/2 C. lemon juice,
2 TBS olive oil,
1/4 C. chopped onion,
1/4 C. chopped fresh rosemary or 4 tsp dried,
2 tsp. lemon peel,
1 tsp salt,
1/2 tsp pepper,
4 chicken breasts.

STEPS: Preheat grill. Spray grill rack with cooking spray to prevent sticking. Combine lemon juice, oil, onion, rosemary, lemon peel, salt and pepper in a bowl and mix well. 2. Let chicken marinade it the mixture for at least 10 min. Turn several times. (Pierce chicken first). 3. Grill 10 min. one side. Turn and bast. 4. Grill chicken basting frequently for another 10 min. (Save some of the sauce so you are not using the mix where raw meat was). Variation: For a Mediterranean taste use 4 tsp. of Italian seasoning instead of the rosemary.

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Bombay-Broiled Turkey Prep. time-25 min, cooking time 10. Perfect side dish-green beans. Serves 6.
ING:
1 Cup plain yogurt,
8 cloves garlic,
1 (1" piece) fresh ginger,
1 TBS. lemon juice,
1 1/2 tsp chili powder,
1 tsp salt,
6 turkey cutlets,
2 C. white rice (omit or use Brown to keep GM).

STEPS: Place yogurt, garlic, ginger, lemon juice, chili powder and salt in a blender. puree until smooth. 2. arrange turkey in a med. shallo dish. Poour yogurt mix over turkey. 3. Preheat broiler. Cook rice. Remove turkey from yogurt mix. Save the mixture. 4. Broil turken for 5 min; turn. Brush w/yogurt mixture. Broil another 5 min or unitl turkey is cooked all the way. Serve turkey with rice. Notes: To peel several garlic cloves at once--drop them into boiling water for 30 sec. Drain and rinse with cold water. The skins come off easy.

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Pineapple Chicken Prep. time-5 min, cooking time-20 min. Serves 6.
ING:
6 chicken breasts,
16 oz Italian vinaigrette,
1 (12oz) can pineapple juice.

STEPS: 1. Put Chicken in baking dish pierce with a fork. (place aluminum foil twice as long as dish in dish first). 2. Mix dressing and juice. Pour over chicken. Turn a few times. Chill until ready to cook or at least 15 min. 3. Preheat broiler. 4. Seal foil. broil for 15 min. Open foil and finish broiling until chicken is cooked all the way. Variation: Orange or grapefruit juice are good instead of pineapple. Notes: You can turn the leftovers into a great salad. Arrange the sliced leftover chicken over baby greens and drizzle with vinaigrette dressing. Making your own Italian vinaigrette will save you money. To make use 1/2 C. wine vinegar, and 1 1/2 C. oil. Add 1/2 tsp each of dried oregano, basil and minced garlic.

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Grilled Ginger-butter Chicken Prep. time-20 min, cooking time 25 min. serves 4. Perfect sides ideas: Green beans and the baked tomato (gave receipe earlier).
ING:
2 (2/1/2 pound chickens split in halves,
2 TBS minced fresh ginger root (I used dried ginger 1 tsp).
1/3 C. lemon juice,
2 TBS olive oil,
2 bay leaves-broken into 4 pieces each,
1 tsp dried thyme,
1 tsp. salt,
1/4 tsp. pepper,
4 TBS butter.

STEPS: 1. Preheat grill or broiler. Put chicken in shallow dish. 2. Combine ginger root, garlic, lemon juice, olive oil, bay leaves, thyme, salt and pepper in small bowl. Pour over chicken and let stand for 20 min. 3. Drain chicken. Place chicken, skin side down, on grill. Cook, turning and basting every 5 min. until chicken run clean...about 25 min. 4. Meanwhile, melt butter in a sauce pan or glass bowl. Divide chicken among serving plates. Top each with 1 TBS melted butter. (This is easy to omit and not be missed).

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Glazed Chicken Bistro Style Prep. time-10 min, cooking time 25 min.
ING:
2 TBS. honey,
1/2 tsp.
salt,
1/2 tsp. dry mustard,
1 tsp paprika and dried tarragon,
1 TBS lemon juice,
4 TBS. butter.
4 chicken breasts.

Steps: 1. Preheat grill or broiler. Grease broiler pan or grill rack. 2. Combine honey, salt, mustard,paprika, lemon juice, tarragaon and butter in a small bowl; mix well. 3. Brush some of the honey mixture over both sides of the chicken. broil for 10 min. 4. Turn chicken; brush w/remaining honey mixture. Broil for 10 min; brush again. Broil unti chicken is cooked all the way. Variation: The sweet tangy glaze is good on spareribs too.

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CA Grilled Chicken Prep. time-20 min, cooking time 25 min. Serves 4.
ING:
2 TBS coarse-grained mustard(dijon will work fine),
1/3 C. olive oil,
3 TBS lemon juice,
2 TBS honey,
1/2 tsp salt,
1/4 tsp. pepper,
4 chicken breasts.
1 large avacado,
6 oz mozzarella cheese-sliced,
4 sliced tomatoes.

STEPS: 1. Mix mustard, oil, lemon juice, honey, salt and pepper in a large bowl with a fork. Reserve 1/2 the dressing and set aside. Add chicken to bowl; turn to coat. Cover and chill for 20 min. 2. Preheat grill. Cook chicken turning once, until juices are clear. About 10 min per side. 3. Meanwhile, cut avacado lengthwise. Remove pit. Peel and cut avocado into thin slices. Place mozzarella over chicken. Grill until cheese is melted. 4. Arrange tomatoes on serving platter. Slice chicken. Arrange chicken and avocado alternately over tomatoes. Drizzle with reserved dressing. Variation: for a crunchy texture add 1/3 C. toasted pecan, almond or walnut pieces in step 4.

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Marinated Lime Chicken Prep. time-30, cooking time 30 min. Serves 4.
ING:
4 fresh limes-cut in half,
4 pound of chicken pieces,
1 sm.onion-sliced,
2 cloves minced garlic,
1/4 tsp. red pepper flakes,
1 tsp. dried thyme,
2 TBS olive oil,
1 TBS paprika,
1 tsp. salt,
1/2 tsp. pepper.

STEPS: 1. Rub limes over chicken pieces. Squeeze lime juice into resealable bag and add chicken. 2. Add onion, garlic, red pepper flakes, thyme, oil paprika, salt, and pepper to bag. Shake well. Refrigerate 30 min. 3. Preheat grill. Remove chicken from bag. Remove garlic and onion from chicken. Discard marinade. 4. Arrange chicken skin side down on grill rack. Cook-turning several times until chicken is cook all the way...about 20 min. Variation: For a change of pace, slice chicken and serve cold with a mango salsa.

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Grilled Chicken Brazilian Style Prep time-10 min, cooking time-25 min. Perfect side dish black beans. serves 4.
ING:
3 pounds chicken quarters,
1/4 C. olive oil-divided,
3 cloves minced garlic-divided,
1 tsp salt divided,
1 chopped onion,
1 TBS fresh minced ginger or 1 tsp ground dried,
2 jalapenos-deseeded and minced,
1 1/2 C. canned crushed tomatoes,
1 C. unsweetened coconut milk,
2 TBS chopped parsley.

STEPS: 1. Arrange chicken on broiler pan. combine 3 TBS oil and 2 minced garlic cloves in a small bowl. Coat chicken with 1/2 oil. Sprinkle with 1/2 the salt. 2. Preheat broiler. Broil the chicken just until done, about 10 min per side. 3. Meanwhile, heat remaining oil in sauce pan on stovetop-medium heat. Cook onion until tender. Add remaining garlic, ginger and jalapenos. Cook 1 min. stirring. 4. Add tomatoes, coconut milk, and remaining salt. Bring to a simmer. Cook-stirring occasionally-until thickened-about 5 min. Stir in parsley. Serve sauce with chicken--like a dipping sauce.

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Basil Broiled Chicken Prep. time-10 min. cooking time-25 min. Serves 4. Perfect side-glazed baby carrots.
ING:
3 TBS lemon juice,
4 whole chicken breasts,
1/4 tsp. salt,
1/2 C. fresh basil leaves,
1/4 C. Parmesan cheese,
1 clove sliced garlic,
2 TBS olive oil.

STEPS: 1. Preheat broiler. Squeeze lemon over chicken and sprinkle with salt. 2. Place chicken skin side down on pan. Broil chicken 8" from heat for 10 min. Turn-broil for 5 min. longer. 3. While chicken is cooking combine basil, Parmesan, garlic and oil in a blender and mix at low speed until well blended. 4. Spread basil mix over chicken. Broil until chicken is cooked all the way...about 10 min. more.

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Chicken Bundles for Summer Prep. time-15 min, cooking time 30 min. serves 4.
ING:
1/4 C. olive oil-divided,
4 small russett potatoes-sliced (omit and use something else for GM),
1 green and red sliced bell pepper,
2 red onions sliced,
8 boneless chicken thighs,
1 tsp salt,
1/2 tsp pepper.
Steps: 1. Preheat grill or broiler. Cut 4 pieces of heavy duty alum. foil-18" long. Spray or brush oil on foil. 2. Divide potatoes, bell peppers, and onions on foil sheets. Drizzle with a bit of olive oil. 3. Place 2 chicken thighs over veggies and drizzle a bit more oil (if you want). Sprinkle with salt and pepper. Enclose chicken in foil tightly. 4. Grill bundles over med heat until chicken is cooked and tender about 30 min. To serve cut an "X" in the foil and serve. Variation: Add more color by adding some baby carrots to each bundle.

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Grilled Chicken Florida Prep. time-10 min, cooking time 20 min. Serves 4.

ING:
2 cloves minced garlic,
2 tsp. grated grapefruit peel,
1/2 C. grapefruit juice,
1 TBS olive oil,
2 TBS honey,
1/2 tsp salt,
1/4 tsp pepper,
4 chicken breasts.

STEPS: 1. Preheat grill or broiler. Combine garlic, grapefruit peel and juice, oil, honey, salt and pepper in a bowl and mix well. 2. Place chicken on grill brush with grapefruit mixture. Grill turning once and brushing with mixture again. Cook until chicken is cooked - about 20 min. 3. Place chicken on individual plates. 4. heat remaining grapefruit mixture in micro safe dish on high 1 min. Ladle glaze over chicken. Variation: For a citrus medley use a combo of lemon, orange and grapefruit peel and juices. Notes: For a quick lunch. Arrange sliced grilled chicken over a salad of romaine lettuce and grapefruit segments. Drizzle with a mix of honey mustard for dressing.

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Greek Turkey Prep. time 5 min. cooking time-14 min. Serves 6
ING:
1/2 C. red wine vinegar,
1/2 C. lemon juice (3 lemons),
1 1/2 TBS. dried oregano,
2 tsp salt,
1 tsp pepper,
6 turkey tenderloins,
1/2 C. olive oil.

STEPS: 1. Combine vinegar, lemon juice, oregano, salt and pepper in a bowl. Stir until salt dissolves. Add olive oil and stir will. Measure half the vinaigrette and reserve. 2. Add turkey to bowl and stir well. Refrigerate at least 20 min. 3. Preheat broiler. Arrange turkey on broiler pan. 4. Broil 6" from heat until brown-about 6 min. Turn and broil until cooked all the way about 6 min. longer. serve vinaigrette as a sauce. Variation: For more of a herbal taste add 1 tsp. dried basil to vinaigrette in step 1.

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Spice Island chicken Prep time-15min, cooking time-25 min. Serves 4.
ING:
3 pounds chicken pieces,
1/4 C. olive oil,
4 TBS butter,
Juice of 1 lemon or 2 TBS,
3 TBS hot red pepper sauce,
2 tsp. paprika,
1/2 tsp. ground coriander,
1 clove garlic,
1 green onion,
3 TBS chopped fresh parsley,
1 crumbled bay leaf.

STEPS: 1. Pat chicken dry. Place chicken in a large bowl. 2. Combine oil, butter, lemon juice, pepper sauce, paprika, coriander, garlic, green onion, parsley, ginger and bay leaf in blender. Process until it forms a paste. 3. Pour 1/2 sauce over chicken. Reserve remaining sauce. Refrigerate chicken with sauce on it for 20 min. Preheat grill or broiler. Remove chicken from bowl-reserving marinade. 4. Grill chicken-basting with reserved marinade, turn and bast again then discard marinade. Chicken will be done in about 25 min. Serve chicken with sauce you saved in step 3. Variation: For an island Kebab use boneless meat and cut in cubes. Alternate meat with pineapple chuncks. Notes: If there is any remaining chicken. Cube it and combine it with cashews, chopped celery and a mixture of mayonnaise and dipping sauce for a great chicken salad lunch. (This would work well for a MM day).

[trcg]

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Seafood


Spanish Chicken and Shrimp Prep. time-20 min, cooking time-50 min. Serves 4.
ING:
1 TBS olive oil,
2 med. carrots-chopped,
1 chopped large onion,
2 cloves garlic,
1/2 pound cooked ham cut into 2" squares,
1 bay leaf, 2 pounds chicken pieces,
1 (14oz) can stewed tomatoes,
1 can chicken broth,
1 tsp paprika,
1/2 pound shrimp,
1 (9oz) package of frozen peas-thawed.

STEPS: 1. Heat oil in large skillet over med. heat. Add carrots, onion and garlic. Cook and stir occasionally until onion is browned about 10 min. 2. Add ham, bay leaf, chicken, tomatoes, broth, and paprika to skillet, stir well. 3. Turn heat to low. Cook-covered and stir occasionally, until chicken is cooked...about 30 min. 4. Add shrimp and peas to skillet. Cook for additional 10 min. Discard bay leaf. Notes: This is a good one for the slow cooker. Combine everything but shrimp and peas in the slow cooker. Mix well and cook on LOW for 8-10 hrs or on high for 4-5 hrs. Add the shrimp and peas and cook on high for 20 min.

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Mediterranean Red Snapper Prep-20 min, cooking time-25 min. Serves 6.
ING:
1 TBS olive oil,
1 med Vidalia sliced onion,
1 green and red bell pepper-sliced,
2 med. tomatoes diced,
6 minced cloves of garlic,
2 1/2 pounds red snapper or grouper,
1 tsp. salt,
1/4 tsp pepper,
4 oz feta cheese,
2 TBS fresh chopped parsley.

STEPS: 1. Preheat oven to 375°. Heat oil in med. skillet on med. heat. Add onion, bell peppers, tomatoes and garlic. Cook stirring unitl tender...about 10 min. 2. arrange fish in med. baking dish. Sprinkle w/salt and pepper. Spoon veg. mixture over fish. 3 Bake until fish flakes easily...about 20 min. 4. Sprinkle cheese and parsley over fish. Bake until hot 5 min or so. Variation: To use grill. Stuff the cavity of the fish with the veg. then grill in a special fish basket.

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South Seas Shrimp Kebabs Prep time-25 min. Cooking time 10 min.Serves 4.
ING:
2 TBS soy sauce,
2 TBS honey,
3 cloves minced garlic,
1 1/2 tsp curry powder,
2 TBS lime juice,
1 TBS maple syrup,
3 TBS olive oil-divided,
1 1/2 pounds shrimp-peeled and deveined.

Steps: 1. Combine soy sauce, honey, garlic, curry powder, lime, maple syrup, and 1 TBS olive oil in a large bowl. Wisk well. 2. Add shrimp to bowl and stir to coat. Cover and chill for 20 min. 3. Mean while soak several wooden skewers in a shallow dish of water for 20 min. Preheat grill. 4. Thread shrimp onto skewers. Grill turning and brushing w/marinade and remaining oil until shrimp are done. About 5 min each side. variation: Spicy twist add 1/2 tsp red pepper flakes to marinade. Notes: To keep shrimp form spinning on skewer, insert the skewer through both ends of each shrimp. If shrimp is too pricey, 1" cubes of chicken works well.

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Shrimp Fra Diavolo Prep. time 20 min, cooking time 20 min. Serves 6 Side dish suggestion: Tossed Salad.
ING:
1/4 C. olive oil,
1 chopped clove of garlic,
2 TBS chopped fresh parsley,
1 (16 oz) can plum tomatoes,
1/4 tsp red pepper flakes,
1 tsp. dried oregano,
1 tsp salt,
1/2 tsp pepper,
3 pounds shrimp.

STEPS: 1. Preheat oven to 400°. Grease a large baking dish. Heat oil in med. skillet over medium heat. Add garlic and cook until translucent-about 2 min. 2. Add parsley, undrained tomatoes, pepper flakes, oregano, salt and pepper-mix well. Simmer for 10 min. 3. Meanwhile, peel and devein shrip. Arrange in prepared baking dish. 4. Pour tomato mixture over shrimp. Bake until shrimp are tender-about 20 min. Variation: For a milder version omit red pepper flakes. NOTES: To peel shrimp quickly, use kitchen sissors. Cut the shrimp shell from top to bottom. The shell and vein will easily slip off.. To save money use smaller shrimp. For the best budget stretcher use popcorn shrimp and serve over Linguine (if MM day) or let kids eat Linguine and you leave it off your plate.

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Lemony Broiled Salmon Prep time 5 min, cooking time 10 min. Perfect side dish-sauteed zucchini. Serves 4.
ING:
1/4 C. lemon juice,
1/8 C maple syrup,
1/4 C. honey,
4 TBS butter,
4 salmon steaks (about 5 oz each).

STEPS: 1. Preheat broiler or grill; grease pan or grill rack. 2. Combine lemon juice, maple syrup, honey and butter in a glass bowl. Microwave on high until heated through. 3. Arrange salmon on prepared pan/grill rack and brush with lemon juice mixture. 4. Broil or grill salmon; turning once and basting with lemon juice mixture, until fish flakes easily w/a fork. About 10 min. Variation: You may add 1 TBS soy sauce to the basting sauce for a different taste.

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Greek Island Fish Fillets Prep. time-20 min, cooking time 20 min. Serves 4.
ING:
4 TBS divided olive oil,
1/4 cup minced onion,
2 tsp minced garlic,
1 (14.5 oz) can diced tomatoes (fresh works too),
2 TBS drained caper,
1 tsp dried oregano,
1/4 tsp red pepper flakes,
1/4 tsp. fennel seeds,
1/4 C. chopped fresh parsley,
1/2 tsp. salt,
1/4 tsp. pepper,
4 fish fillets (6 oz or so each),
4 oz crumbled feta cheese.

STEPS: 1. Preheat oven to 425°. Heat 2 TBS. olive oil in med. sauce pan. Add onion and garlic and cook stirring until onion is tender-about 5 min. 2. Add tomatoes, capers, oregano, pepper flakes, fennel seeds, half the parsley, salt and black pepper to saucepan. Cook-stir occasionally until sauce thickens slightly-about 10 min. 3. Pour remaining oil into a baking dish. Arrange fish in dish and pour tomato sauce over fish. 4. Bake fish until partially cooked-about 15 min. Then sprinkle with feta cheese and remaining parsley and finish cooking fish and making cheese hot about 5 more min.

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Gingery Swordfish Steaks Prep. time-10 min, cooking time-10 min. Serves 4.
ING:
2 TBS olive oil,
1 tsp. grated lemon peel,
2 TBS lemon juice,
2 tsp. soy sauce,
2 cloves garlic-minced,
1/4 tsp pepper,
2 tsp. minced fresh ginger root or 1/4 tsp ground ginger,
4 (4-oz) swordfish steaks.

STEPS: 1. Combine oil, lemon peel and juice, soy sauce, garlic, papper and gingerroot in a large bowl-mix well. 2. Add fish to bowl. Turn fish to coat with liquid. Cover and chill for 30 min. 3. Preheat broiler. Arrange fish on greased broiler pan. 4. Broil fish 6" fromheat until fish flakes easily with a fork-about 5 min. per side.

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Scallop and Shrimp Saute Prep. time 15 min. cooking time-10 min. Perfect side dish-sliced fresh fruit. Serves 6.
ING:
2 C. water,
2 C. brown rice,
2 C. diagonally sliced asparagus,
3/4 tsp salt-divided,
2 TBS. butter,
3/4 pound shrimp,
3/4 pound frozen sea scallops, cut into quarters,
2 cloves minced garlic,
1 TBS. lemon juice,
1/2 tsp grated lemon rind,
1 med. carrot-cut into thin strips

STEPS: 1. Bring water to a boil in large sauce pan. Add rice and cook.. 2. Cook asparagus-and drain. Melt butter in skillet over medium hight heat. Add shrimp scallops, garlic and remaining salt. 3. Stir-fry shrimp until they turn pink and scallops are opaque. Add asparagus and lemon juice-stir. 4. Stir lemon rind and carrot into rice. Spoon onto a serving platter. Top with shrimp, scallops and asparagus. Serve immediately. Variation: Add in addition on in place of snow peas for color and crunch. Notes: You can save time of peeling and deveining shrimp by purchasing frozen shrimp that has already been done.

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Zesty Grilled Tuna Steaks Prep. time-10 min, cooking time 15 min. Serves 4.
ING:
1/4 C. lime juice
, 2 TBS. olive oil,
1/4 tsp ground ginger,
1/4 C. soy sauce,
1 clove minced garlic,
4 tuna steaks (6 oz each).

STEPS: 1. Preheat grill or broiler. Oil grill rack. 2. Combine lime juice, oil, ginger, soy sauce, and garlic in a small bowl. Set aside 1/2 of mix. 3. Grill tuna over med. heat for 15 min, turning several times and basting with sauce. 4. Serve tuna with remaining sauce for dipping. Notes: Other fish that are good with this are amberjack and mahi-mahi.

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Shrimp and vegetable Kebabs Prep. time-10 min, cooking time 10 min. Serves 4.
ING:
1 pound large peeled and deveined shrimp,
Italian salad dressing (8 oz),
1/3 C. soy sauce,
1 TBS hot pepper sauce,
1 TBS lemon juice,
3 sm. zucchini,
8 sm. white peeled onions,
8 large fresh mushrooms,
2 tomatoes-cut into wedges.

STEPS: 1. Place shrimp in shallow dish. Combine dressing, soy sauce, hot pepper sauce and lemon juice in med. bowl-mix well. Pour 1/2 sauce over shrimp save the other 1/2. 2. Preheat broiler. Soak wooden skewers in water. Cut zucchini into 1 1/2" pieces. Drain shrimp and discard sauce. 3. Alternately thread shrimp, zucchini, onions, muchrooms and tomato wedges onto presoaked skewers. 4. Broil kebab, turning several time and bastin with reserved sauce, for 6 min or until shrimp turn pink. Serve immediately. Variation: 8 oz pineapple chunks will add a sweet twist.

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Starting beef dishes.


Spiced Beef Prep. time-5 min, cooking time-10 min. Serves 4
ING:
1 tsp. ground cumin,
1 tsp. ground coriander,
3/4 tsp cinnamon,
1/4 tsp. salt and pepper,
1 TBS olive oil,
2 pounds sirloin steak.

STEPS: 1. Combine cumin, coriander, cinnamon, salt, pepper and oil in a bowl and mix together. 2. Rub spice mix into steak and let stand for 15 min. at room temp. 3. Preheat broiler. Broil 5 min each side for a medium doness. 4. Transfer steak to a cutting board and cut into 4 portions (I would grill this instead of using the broiler). Variation: Puree 1/3 C. nuts, 1/2 C each-fresh min and cilantro, 1/4 C. sour cream, 2 tsp honey and 2 cloves garlic. Notes: This spice rub is an inexpensive seasoning that works well on chicken and pork too. Double or triple it so you have it on hand to use.

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Tex-Mex Ribs Prep. time-40 min, cooking time 15 min. Serves 4.
ING:
3 pounds beef ribs,
1 (5 oz) can tomato paste,
3/4 C. water,
1/4 C red wine vinegar,
1/8 C. maple syrup,
1 clove garlic-crushed,
1 tsp. dried oregano,
1 tsp. salt,
1/2 tsp. cayenne pepper,
3 TBS olive oil.

STEPS: 1. Cut ribs into serving size pieces. Cover ribs with water in a pot . Bring to a boil. Cook for 40 min. 2. Combine tomato paste, water, vinegar, maple syrup, garlic, oregano, salt and cayenne in a small saucepan over med. heat. Simmer for 10 min. stirring occasionally. Add oil and stir. 3. Preheat broiler. Brush ribs with sauce. Broil 6" from heat until browned about 5 min. Brush often with sauce. 4. Turn meat-brush w/sauce. broil unt meat is cooked through-5 min. Brush often-turn again. Cook until crisp about 2 more min. Notes: Sauce works well with pork ribs too. If you do not have red wine vinegar use white wine-vinegar, white vinegar, apple cider vinegar with almost same flavor results.

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Beef and Vegetable Kebabs from the Grill. Prep. time-40 min, cooking time-15 min. Serves 4
ING:
1 tsp salt and pepper,
2 cloves minced garlic,
1/2 tsp. dried thyme and oregano,
1 bay leaf,
3/4 C. olive oil,
3/4 C. red wine or beef broth,
1 1/2 pounds sirloin, cut into 1 1/2" chunks,
1 green and red bell pepper,
1 red onion,
12 medium mushrooms with stems removed.

STEPS: 1. Mix salt, pepper, garlic, thyme oregano, bay leaf, olive oil and wine in a shallow dish. Reserve 1/3 of marinade. Add beef to dish and toss to coat. Refrigerate-covered for 30 min. 2. Preheat grill. Remove stems and membranes and seeds from bell peppers. Cut into 1" chunks. 3. Drain beef and discard marinade. Thread beef, mushrooms, bell peppers and onion alternately onto skewers. 4. Grill or broil kebabs-turning and basting frequently with reserved marinade for 15 min...for medium doneness.

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Mediterranean Beef Kebabs Prep. time-20 min, cooking time 10 min. Serves 4.
ING:
2 pounds lean beef cut into 1" cubes,
1/4 C. beef broth or red wine,
1/4 C. olive oil,
2 Cloves minced garlic,
1/4 tsp cayenne pepper,
2 tsp paprika,
1 tsp dried thyme,
1 tsp dried cumin,
1/2 tsp salt,
1 red, yellow and green bell pepper,
2 onions.

STEPS: Place beef in a shallow dish. Combine broth, olive oil and garlic in small bowl-mix well. Drizzle 1/2 the marinade over beef-turn to coat. 2. Combine cayenne, paprika, thyme, cumin and salt-add to beef-turn to coat. Cut each bell pepper int 1" chucks and cut onion into quarters. 3. Preheat grill. Thread beef, bell peppers and onions alternately onto 4 skewers. 4. Place on grill and brush with reserved marinade. Grill for 5 min on each side or until beef is cooked through.

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Royale Steak Prep. time-15 min, cooking time 10 min. Serves 6.
ING.
2 slices bacon,(bacon is not GM)
2 onions-thinly sliced,
2 bunches sliced green onions,
4 celery stalks-sliced,
1 C. mushrooms-quartered,
1 1/2 pounds flank steak,
1 TBS olive oil.

STEPS: 1. Preheat grill or broiler. Fry bacon in large skillet over med-high heat. Remove bacon from skillet-drain and crumble. Add both types of onions, celery and mushrooms to skillet. 2. Cook-stirring occasionally until vegetables are tender and browned-about 10 min. Remove from heat and stir in bacon. 3.. Brush steak with olive oil. Grill for 5 min. per side for med. rare. 4. Slice steak across the grain and serve with vegetables alongside.

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Mexican style T-bone Steak Prep. time 10 min, cooking time 10 min. Serves 4.
ING:
4 t-bone steaks,
1/2 tsp garlic salt,
1 tsp. chili powder,
2 TBS olive oil,
1/4 tsp hot pepper sauce,
1 C. salsa,
1/4 C. finely shredded Cheddar cheese.

STEPS: 1. Preheat grill or broiler. Lightly score edges fo steaks at 1" intervals. Mix garlic salt and chili powder. 2. Rub seasoning mix over both sides of meat. Mix oil and hot pepper sauce in a small bowl. 3. Brush steaks w/ half of the flavored oil, reserving the remaining oil for basting. Grill or broil steaks for 3 min. per side for medium, turning and basting with remaining flavored oil. 4. Place steaks on individual serving plates. Spoon salsa evenly over steaks; sprinkle with Cheddar and serve immediately.

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Porterhouse Steaks Verde Prep. time-10 min. cooking time-20 min. Serves 4.
Ing:
4 porterhouse steaks (1 1/2" thick and 1 pound each),
2 tsp. salt,
2 tsp crushed black peppercorns,
2 large red onions-sliced,
1/2 C. red wine or beef broth,
3 TBS butter-cut into pieces.

SAUCE:
1/3 C. olive oil,
1/2 C. chopped fresh parlsey,
1 TBS minced garlic,
1 tsp. red pepper flakes,
1 tsp salt.

STEPS: 1. Preheat broiler. Sprinkle steaks with salt and pepper. Layer onion slices in a broiler pan. Pour wine over onions and top with butter. 2. Place steaks over onions. Broil fro 5 min. each side for rare and 8 min per side for medium. Remove steaks from pan and place on serving platter-cover. 3. Stir onions. Broil unitl wine/broth is almst evaporated and onions are tender. Remove form oven. 4. Meanwhile, for sauce whisk oil, parsley, garlic, pepper flakes and salt in a small bowl. Serve steaks on layer of onions and top with sauce. Variation: Pork chops make a great stand in for porterhouse steak.

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Flank Steak-Marinated Prep. 40, cooking time 15 min. Serves 6.
ING:
1 med. onion,
3/4 C. white wine or chicken broth,
1/4 C. white wine vinegar,
2 TBS. olive oil,
1 tsp dried basil,
1/2 tsp salt,
Crushed hot red pepper flakes,
1 (1 1/2 pound) flank steak-trimmed,
1 halved garlic clove.

STEPS: 1. Thinly slice onion. Combine onion, wine, vinegar, oil, basil, salt and red pepper flakes in a shallow galss baking dish-mix well. 2. Make slits in steak and rub both sides of steak evenly with garlic. Place steak in dish and turn to coat. Cover; marinate in refrigerator for 30 min. 3. Preheat grill. Remove steak from marinade and discard marinade. Pat steak dry with paper towels. 4. Grill steak 4" from heat for 6 min. per side for medium doneness. Let stand 10 min before slicing. NOTES: Use leftover steak as a perfect main-dish salad. Combine salad ing. in a bowl. Reheat your meat. Add your favorite oil based salad dressing and warm slightly. Add steak to salad.

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Beef Bake Prep. time 20 min, cooking time 1 hour. Serves 6.
ING:
1 TBS olive oil,
1 1/2 pounds beef cut into 1" cubes,
3 cloves minced garlic,
2 large onions-cut into wedges,
2 green and 1 red bell pepper cut into chunks,
1 jalapeno pepper-deseeded and cut into diced,
1 (6 oz) can tomato paste,
1/4 C. water,
1 tsp. salt,
1 tsp. ground cumin,
1 tsp chili powder,
1/4 tsp. pepper,
1 (16 oz) can pinto beans.

STEPS: 1. Preheat oven to 300°. Heat oil in med. Dutch oven or other oven proof pot over med-high heat. Add meat. Cook until browned on all sides. 2. Add garlic, onions, bell peppers, jalapeno, tomato paste, water, salt, cumin, chili powder and appper to pot; mix well and bring to a boil. 3. Place pot in oven. Cook for 45 min. Add pinto beans to pot. 4. Cook until beef is tender, about 15 more min. Notes: This is perfect for the slow cooker. Brown meat as directed then combine all ingredients and cook for 6-8 hours.

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Rustic Beef Prep. time-25 min, cooking time 25 min. Serves 6.
ING:
1 1/2 pounds boneless top sirloin cut 3/4" thick,
2 TBS. olive oil divided,
1/2 tsp salt,
1/4 tsp pepper,
2 med sliced carrots,
2 sm. onions cut into wedges,
8 oz quartered mushrooms,
1/4 C. dry red wine,
1 (15 oz) can white beans-drained and rinsed,
1 (14.5 oz) can diced tomatioes with garlic and onion.

STEPS: 1. Cut steak into bite size pieces. Brown beef in in oil until it is no longer pink inside. Remove from skillet and sprinkle with salt and pepper. 2. Heat remaining olive oil in ovenproof skillet. Add carrots and stir fry onions until crisp-tender-5 min. Preheat oven to 375°. 3. Add mushrooms and wine toskillet. Cook-stirring fro 5 min. Add beans and tomatoes cook another 3 min. 4. Return beef to skillet. Bake-covered until meat and veggies are tender-25 min. Notes: Add a package of frozen lima beans and stretch this to an 8 serving meal.

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Wild Rice and Beef Casserole Prep. time-25 min, cooking time 45 min. Perfect side-Baby carrots, Serves 6.
ING:
2 pounds cubed sirloin,
2 TBS. olive oil,
1 med. chopped onion,
1 minced clove garlic,
1 C. chopped celery,
2 C. sliced mushrooms,
1 (7 oz) package wild rice mix or 1 1/3 C. wild rice mix,
1 (8 oz) can sliced water chestnuts,
2 (10 oz) cans beef broth,
2 TBS. soy sauce,
1/ C. slivered almonds, roasted (raw would be better for us doing GM).

STEPS: 1. Preheat oven to 350°. brown steak in oil in large deep skillet-about 6 min. Push steak to side and add onions and garlic. Saute for 5 min. 2. Add celery and mushrooms. Saute-5 min. Add rice and water chestnuts-mix well with steak and vegetables. 3. Add beef broth and soy sauce. Bring to a boil. Pour into a lightly greased 3 quart casserole and cover with foil. 4. Bake for 45 min. or until rice is tender. Fluff rice with fork before serving and sprinkle with toasted almonds. Variation: Sub. ground beef for sirloin for a super fast meal.

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30 min Sukiyaki Prep. time-15 min, cooking time 15 min. Serves 6.
ING:
2 TBS olive oil,
1 pound round steak thinly sliced,
1 (10 oz)an beef broth,
1 1/2 C. sliced celery,
1 green bell pepper thinly sliced,
1 med. onion-thinly sliced,
1 1/2 C. sliced mushrooms,
1 1/2 C. broccoli,
1 TBS soy sauce,
2 cloves garlic-minced,
1/2 C. sliced green onions,
2 TBS cornstarch (omit to keep GM),
1/4 water, 6 C. hot cooked rice (omit or use Brown to keep GM).

STEPS: 1. Heat oil in large skillet over med. heat. Add steak and cook until browned-5 min or so. 2. Add broth, celery, bell pepper, onion, mushrooms, broccoli, and soy sauce to skillet. Cover and simmer-stirring occasionally until broccoli is crisp tender-5 min or so. 3. Add garlic and green onions stir and simmer for 1 min. 4. Mix cornstarch and water in small bowl. Add to skillet, stirring until suace thickens. Serve over rice (omit all of this if you want to keep GM. The sauce is still good it will not be thick that is all. Variation: Chicken works well too.

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Beef and Broccoli w/Orange sauce Prep. time-20 min, cooking time 10 min. Serves 6. ING:
2 pound sirloin or flank steak,
2 tsp. cornstarch (omit to keep GM),
2 TBS soy sauce,
1 TBS. dry sherry or white wine,
1/4 C. orange juice,
2 tsp. sesame oil-divided,
2 TBS olive oil-divided,
1 onion-sliced,
1 stalk celery-chopped,
2 C. broccoli,
2/3 C. water,
2 tsp grated fresh ginger or 1/2 tsp dried,
1 TBS grated orange peel

STEPS: 1. Thinly slice steak. Combine cornstarch (omit for GM), soy sauce, sherry, orange juice and 1 tsp. sesame oil in small bowl and mix well. 2. Heat 1 TBS olive oil in large skillet over med-high heat. Add steak and cook until almost done-about 5 min. remove from skillet and set aside. 3. Heat remaining olive oil and add onion and celery. Cook sitirring for about 2 min. Add broccoli and water-cover and cook until broccoli is crisp tender-about 2 min. 4. Add ginger and orange peel to skillet-stir well. Add steak and sauce. Cook until sauce boils and thickens (will not thicken with out corn starch), Remove from heat-add remaining sesame oil and stir well. Serve. Variation: To make this dish spicy add red pepper flakes for 1-2 min. in step 4.

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Very easy Greek Steak with Spinach Prep. time-20 min, cooking time 10 min. Serves 4. ING:
5 TBS divided olive oil,
1 TBS red-wine vinegar,
1/2 tsp. dried oregano,
3/4 tsp. divided salt,
1 1/2 pound strip steak-sliced,
1 pond fresh spinach-washed and drained.

STEPS: 1. Combine 2 TBS. olive oil, red-wine vinegar, oregano, 1/4 tsp salt and steak in a resealable plastic bag. Shake and then refrigerate for 20 min. 2. Heat large skillet over med-high. Remove meat from bag and add meat to skillet. Cook until it is no longer pink-5 min. Remove from skillet. 3. Add 1/2 spinach to skillet. Stir to coat with pan juices. Sprinkle with remaining 1/2 tsp salt. 4. Add remaining spinach; stir well. Cover and cook-stir occasionally for 2 min. or until spinach is wilted. Divide spinach on individual plates. Top with steak strips. Variation: Make this for a super MM sandwich. Omit the spinach and serve the meat in pita pockets with lettuce, onion and tomato. Notes: Make this for less money by using flank steak instead. Slice it thinly and marinate for 1 hr. or more to make it tender.

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Here's a quick salad that I keep on hand most of the time.

Fresh young spinach leaves, red onion and walnuts with some Herbamare (health food store seasoning) and olive oil on it. You can also add feta or goat cheese. Sometimes I add a little thousand island dressing that is very low sugar, and it doesn't seem to hurt. I leave off the olive oil if I do that.
*****

I took a filet of salmon, drenched it with the juice of one lemon and sprinkled garlic and thyme over it, baked at 375 until the middle was done. Then I cut the following into bite size chunks, 2 mangos, 1 cucumber, about a cup of pineapple, 1 bunch of cilantro, and 1 jalapeno pepper. Mixed this up with about 2 Tablespoons of apple cider vinegar and a squeeze of a lemon wedge with salt and pepper to taste. You eat the mango salsa with the salmon and it is delicious!!!!!!!!
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Fire and Ice Tomatoes
ING:
6 med. tomatoes-quartered,
1 med. onion-sliced,
1 med. green bell pepper-cut into strips,
1 large cucumber-sliced,
3/4 C. cider vinegar,
1 TBS maple syrup,
1 1/2 tsp. celery salt,
1 1/2 tsp. mustard seeds,
1/4 tsp salt,
1/2 tsp cayenne pepper,
1/8 tsp black pepper.

Steps: 1. Combine tomatoes, onion, green pepper and cucumber inot a large bowl and mix well. 2. Combine vinegar, water maple syrup, celery salt, mustard seeds, slat, cayenne and black pepper in a small sauce pan. 3. Bring vinegar mixture to a boil. Cook for 1 min. stirring constantly. 4. Pour hot vinegar over vegetables. Cover; chill until ready to serve. Variation: For gazpacho salad, chop ingredients finely. Add 1 clove garlic and use white-wine-vinegar. Omit sugar and mustard seeds. Notes: The quickest and neatest way to serve this is with a slotted spoon. The leftover juice can be combined with mayo and sour cream for a flavorful homeade salad dressing....good for MM days. (The left over juice is good alone drizzled over a salad).

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All GM Fresh Strawberry Pie...No BAKING
This is not only delicious but a different sort of pie...that can be customized w/ other fruit in season...like mangos, kiwi etc. No baking allowed...nice for dog days of summer. Hope you like it.
Pieshell:
1 3/4 C raw almonds soaked overnite and then drained
1 c soft pitted dates
3/4 c ground sunflower seeds (I grind mine in a coffee bean grinder that I use expressly for grinding nuts/seeds)
1/2 c ground rolled oats
Soak almonds overnite, drain and place in food processor with an S blade along w/ rest of ingredients (alternate almonds, dates, seeds and oats until all run through). Process until soft dough forms. Place dough between 2 sheets of wax paper or plastic wrap. Roll until crust about 1/4" thick. Peel off top layer of paper or wrap and place lightly oiled pie plate on top of it...gently slide hand under crust and plate picking it up and inverting it. Remove remaining paper. Press dough gently into pie plate. Makes 10" crust

Fruit Filling
7 or 8 large ripe strawberries
5 soft pitted dates
2 ripe bananas
1 c apple juice
1 TBSP agar agar flakes (health food store)
Combine agar agar and apple juice...bring to boil 1 min (only cooking done in whole recipe) Simmer additional minute and remove from heat. While juice is cooling slightly blend other ingredients in food processor or blender until well mixed. Combine w/apple juice mixture.
Cut 2pints of fresh strawberries into quarters and gently fold into fruit filling/binder. Mix well. Carefully fill pie shell. You may decorate w/ 1/2 pt of qtred strawberries...or how about strawberries and sliced kiwis or...?
Cover w/ plastic wrap and chill for at least an hour before eating.

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WALDORF SALAD WITH PEACHES
1 cup diced peaches
1 cup diced sweet apple
1/2 cup diced green celery
1 Tbs chopped nuts (almonds are great!)
Combine and serve with homemade French Dressing:
2 parts oil,
1 part lemon juice or vinegar.

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OK... I was experimenting the other day with a new salad dressing formula and here it is...(Oh, I do almost everything by handfuls and pinches...I have tried to write out the measuring equivalents. Change to taste if you need to.) This has no salt...it is a Fat Flush friendly dressing as well.
You need a mini processor or something similar.
For a single serving:
1 Tbsp Lignon-rich flax oil
1 Tbsp Apple Cider Vinegar
Juice from 1/2 a lime
1 tsp. Curry
1 tsp. Dill
1 tsp. Dried Mustard
1 tsp. Red Pepper
1 tsp. chopped garlic (from the jar)
1 Tbsp red onion
1 small handful chopped walnuts
8-10 grape tomatoes
1.5 Tbsp. crumbled goat's cheese, (real Feta) optional
Blend well and enjoy! As the only real GM salad
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SPECIAL SALAD DRESSING
1 pint cider vinegar
1 tsp dill seed
1/2 tsp celery seed
Pinch mustard seed
1 clove garlic, finely chopped
1 tsp honey
1 tsp sea salt
1/2 tsp paprika
1 cup sunflower seed oil
Beat ingredients together in a large bowl of combine in a
jar or bottle and shake vigorously.
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Kielbasa-Vegetable Dinner
3 slices bacon
1 1/2 lbs small red potatoes, thinly sliced (I used some Yukon Golds, chunked)
1 cup chopped onion (you can get chopped frozen!)
3 large carrots, thinly sliced
1/2 tsp dried whole marjoram or your favorite spice
1 1/2 lbs kielbasa sausage, diagonally sliced (I used smoked)
1 1/2 lbs fresh broccoli, cut into flowerets
1 c. water
Cook bacon in a large Dutch oven until crisp; remove bacon, reserving drippings. (I drained drippings and added olive oil). Crumble bacon and set aside. Add potato, onion, carrot, and marjoram to drippings, cook over medium heat 7 minutes, stirring often.
Add kielbasa, broccoli, and water to vegetables in Dutch oven; bring mixture to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are crisp-tender, stirring occasionally. Serve dinner in soup bowls; sprinkle with crumbled bacon. Serves 6-HA!

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Tasty Pork Ragout
½ lb pork loin, cubed
1 small onion, cut into wedges
1 large clove garlic, pressed
½ tsp dried rosemary, crumbled
2 Tbsp margarine (butter)
salt & pepper to taste
1 chicken bouillon cube
½ C. boiling water
2 C. DOLE Cauliflower florets
1 C. DOLE Carrots
1 cup hot cooked rice (Brown or omit for GM)
In a 10-inch skillet, sauté’ pork, onion, garlic and rosemary in margarine over medium-high heat until pork is browned. Sprinkle with salt and pepper to taste.
Dissolve bouillon in water in cup; stir into pork mixture. Reduce heat. Cover’ simmer 20 minutes.
Add cauliflower and carrots. Cover; simmer 5 minutes longer or until tender-crisp. Serve over rice. Makes 2 servings.
Substitutions: Broccoli for cauliflower and add mushrooms. About any 2 veggies would work.

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Pot Roasted Pork
4 to 5 lb pork loin roast
salt and pepper
1 clove garlic, sliced
2 medium onions, sliced
2 bay leaves
1 whole clove
1 cup hot water
2 Tblspn Soy sauce
Rub pork roast with salt and pepper. Make tiny slits in meat and insert slivers of garlic. Place roast in broiler pan and broil 15 to 20 minutes to remove excess fat. ( Usually trim fat and skip this step.)
Put 1 sliced onion in bottom of CROCK-POT. Add pork roast and remaining onion and other ingredients. Cover and cook on low until done-about 10 hours.

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Dips, Spreads & Miscellaneous

Vegetable-Cheese Spread
½ C. seeded, diced tomato
½ C. chopped cucumber
½ C. chopped green pepper
1/3 C. shredded carrot
¼ C. sliced green onions
1 TBSP red wine vinegar (or a tad less)
1 tsp savory (or other spice)
1 (12 oz) container 1% low-fat cottage cheese
Combine all ingredients; cover and chill. Yield: 6 (1/2 Cup) servings. Great for spreading on crisp breads, crackers, stuffing celery or tomatoes. Serve as salad on lettuce or mixed greens.
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From Southern Living Low Fat-Low Cal Recipes

Seafood Main Dish
Simple Fish in Foil
1 to 1 ½ lbs fish fillets (fresh or frozen)
(flounder, sole, haddock, grouper, orange roughy work well)
¼ tsp dried dill weed
2 TBSP lemon juice
4 slices onion
2 medium potatoes cut in ¼” strips*
2 medium carrots cut into 1/8” slices**
1 C. frozen Italian green beans
Place frozen fish fillet in the center of the foil. Combine dill and lemon juice. Drizzle over fillets. Top with veggies.
Seal foil and place on ungreased cookie sheet. Bake at 425 degrees until fork tender, about 30 minutes. 4 servings Per serving: 189 calories, 59 mg cholesterol, 3g dietary fiber, 1.5 g fat, 157mg sodium

*Omit for GM days
**Substitute whole baby carrots when in a hurry!
Fast and versatile. Easy to substitute fresh or frozen vegetables.
Original recipe was each individual serving in foil, but I like large orange roughy fillets in one big dish.
Version 2:
Vegetables are 2 cups broccoli flowerets, 1 small onion, cut into strips, and 1 medium sweet red pepper cut into strips.
Sprinkle all with salt and pepper. Spread ½ cup commercial buttermilk salad dressing divided over all the fillets.
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Tuscan Minestrone Soup
2 Tbsp olive oil
1 C. sliced carrots
1 C. chopped onions
½ C. chopped celery
2 garlic cloves-minced
1 (19 oz) can Progresso Cannelini Beans, drained, rinsed
1 (15 oz) can Progresso Black Beans, drained, rinsed
1 (14.5 oz) can ready to serve chicken broth
½ tsp dried thyme leaves
In 5-quart Dutch oven, heat oil over medium-high heat until hot. Add carrot, onions, celery and garlic; cook 4 to 5 minutes or until onions are tender, stirring occasionally. Stir in all remaining ingredients. Bring to a boil. Reduce heat to medium; simmer 10 to 12 minutes. 4 (1 ¼ cup) servings.

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From Progresso
Beef Main Dish
Meatloaf
1 ½ lbs lean ground beef
1 egg
regular oats
pepper, parsley, garlic & chopped onion to taste
Mix all ingredients together. Spray a pan with non- stick spray, add a little water to pan then add meatloaf. Bake for 1 ½ hours at 350 degrees. Toss in some carrots about ½ way through the cooking time.
I’ve done meatloaf in the crock-pot too. Put the carrots on the bottom and the meatloaf on top. Do not add any water.

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Beef Pot Roast
(In the Crock Pot)
3 to 4 lb roast
2 to 3 potatoes, pared and sliced
2 to 3 carrots, pared and sliced
1 to 2 onion, peeled and sliced
Salt and pepper to taste
1/2 cup water or beef consommé
Put vegetables in bottom of Crock-Pot. Salt and pepper meat, then put in pot. Add liquid. Cover and cook on Low 10 to 12 hours. (High - 4 to 5 hours) Remove meat and vegetables with spatula.
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Quiche
Spinach Quiche
2 C sliced fresh mushrooms
½ C diced onion
2 cloves garlic, minced
½ C egg substitute (or 2 eggs)
1 Tblspn Dijon mustard
¼ tsp salt
¼ tsp pepper
1 C 1% low-fat cottage cheese
1 10 oz package frozen spinach, thawed and drained
¾ C part skim mozzarella cheese, grated
Coat a large, nonstick skillet with cooking spray, sauté mushrooms, onion, and garlic until tender. Beat eggs and combine with next 4 ingredients, stir in spinach. Add mushroom mixture, stirring well. Coat muffin tin or pie plate with cooking spray. Bake muffin tin for 22 minutes, pie plate for 35 minutes at 350 degrees. Sprinkle mozzarella cheese over quiche and bake an additional 5 minutes or until cheese melts.

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From Southern Living 1991 Annual Recipes
Crustless Mushroom Quiche
12 C sliced mushrooms
8 eggs
¾ C milk
2 tsp Dijon mustard
½ C shredded light Swiss Cheese
Preheat oven to 325 degrees Fahrenheit. Heat 1 tbsp extra-virgin olive oil over medium-high heat in a skillet. Cook the mushrooms until the edges are brown and the liquid is evaporated. Transfer to lightly greased 9-inch pie plate.
Whisk eggs, milk, mustard and ¼ tsp each of salt and pepper. Pour over mushrooms. Sprinkle with cheese.
Bake for 35 – 40 minutes. Let stand for 3 minutes before serving.

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From Linda in Toronto at the Radiant Recovery Community Forum.

Beef Main Dish
Mexican Beef and Bean Soup
½ lb lean ground beef
1 small onion, diced
2 cloves garlic, minced
1 (14.5 oz) can chicken broth
1 can Mexican-style chopped tomatoes (Ro-tel)
1 (15 oz) can pinto beans, drained
1 tspn chili powder
1 tspn ground cumin
½ tsp oregano
salt and pepper to taste
¼ tsp cayenne
In large heavy skillet, brown and crumble ground meat. Stir in onion and garlic, cook until onion is soft; about 3 minutes. Dump this and all the rest of the ingredients into a crock-pot. Cook on low about 6 hours.

Notes: Hit the seasonings a little more if you like a lot of flavor—it’s mild otherwise.

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Crock Pot Steak Soup

3 cups water
10 oz package frozen mixed vegetables
2 small onions, chopped
3 stalks of celery, chopped
1 lb coarsely ground beef or diced chuck roast, browned and drained
2 carrots, sliced
1 16 oz can tomatoes
2 to 4 Tblsp beef base, granules,
1/2 tsp pepper
optional roux: 1/2 cup butter, melted 1/2 cup flour
(Good & GM without the roux.)
Put all ingredients except roux in Crock-Pot. Cover and cook on Low 8 to 10 hours. One hour before serving turn to High. Make a roux of the butter and flour. Stir until smooth. Pour into Crock-Pot and stir until thickened. Cook soup on High until thickened.

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Salads and Sandwiches
Cheesy Fruit-N-Nut Salad
3 medium apples, unpeeled and chopped
2 C thinly sliced celery
1 (20oz) can unsweetened pineapple tidbits, drained
8 oz sharp Cheddar cheese, diced
¾ C slivered almonds, toasted
½ C commercial sour cream
½ C mayonnaise
Lettuce leaves
Combine apples, celery, pineapple, cheese, and almonds in a large bowl; toss gently. Combine sour cream and mayonnaise; add to apple mixture, tossing gently to coat. Serve on lettuce leaves, if desired. Yield: 6 servings.
Note: I substituted strawberries for pineapple, used raw almonds and reduced the mayo (I used Miracle Whip). I only did 2 apples and cut the other ingredients down.
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Colorful Fruit Bowl
1 (8oz) carton plain yogurt
1 Tblspn honey
1 tspn lemon juice
Dash of salt
2 medium oranges, chilled
1 medium pink grapefruit, chlled
1 medium banana, sliced
1 cup sliced strawberries
½ cup cubed honeydew melon
Combine first 4 ingredients; chill. Peel and section oranges and grapefruit, placing sections and any juice in a bowl. Add remaining fruit, tossing gently.
To serve fruit, use a slotted spoon, and drizzle dressing over each serving. Serve immediately. Yield: 4 servings.
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Breakfast/Quiche
Crustless Sausage-Apple Quiche
½ lb bulk sausage
1 ½ C finely chopped apple
½ tsp ground cinnamon
½ tsp ground nutmeg
1 C (4 oz) shredded sharp Cheddar cheese
4 eggs, beaten
1 C milk
½ C biscuit mix (omit for God Made & reduce milk to ¾ C)
Cook sausage until browned, stirring to crumble; drain well. Set aside
Combine apple, spices, cheese, and sausage. Spoon into a9-inch quiche dish or deep-dish pie plate.
Combine eggs, milk (and biscuit mix) in a mixing bowl; mix well. Pour over apple mixture. Bake at 375 degrees for 40 minutes or until set.

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Omelet Primavera
¼ C julienne-cut carrots
¼ C julienne-cut zucchini
1 ½ tsp chopped fresh chives
1 ½ tsp fresh dillweed
3 Tbsp part-skim ricotta cheese
2 eggs, beaten
2 tsp water
1/8 tsp salt
Vegetable cooking spray
Place carrots and zucchini in a vegetable steamer over boiling water; steam 2 to 3 minutes. Drain well. (I steam veggies in the microwave.) Combine carrot mixture, chives, dillweed and ricotta cheese; stir well, and set aside. Combine eggs, water and salt in a small bowl, and stir well.
Coat a 6-inch skillet with cooking spray; place over medium heat. Pour egg mixture into pan. As mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. When egg mixture is almost set, spoon vegetable mixture over half of omelet; continue cooking until eggs are set.
Loosen omelet with a spatula, and fold in half. Slide onto a plate and garnish with steamed carrots and zucchini, if desired.
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From 1987 Southern Living Annual Recipes
Quiche
Salmon Quiche
3 eggs, beaten
1 (8 oz) carton commercial sour cream
¼ C mayonnaise
½ C (2 oz) shredded Cheddar cheese
1 Tblsp grated onion
½ tsp dried whole dillweed
3 drops hot sauce
1 (15 ½ oz) can salmon, undrained
Celery leaves (optional)
Cherry tomato (optional)
Combine eggs, sour cream, mayonnaise, ½ cup cheese, onion, dillweed and hot sauce in a large bowl, stir well. Drain salmon, reserving liquid; flake. Remove and discard bones and skin. Add salmon to egg mixture, stirring well. Add water to reserved liquid to measure ½ cup; add to salmon mixture, stirring well. Spoon salmon mixture into a greased 9-inch quiche dish or deep dish pie plate. Bake at 325 degrees for 45 minutes. Garnish with celery leaves and a cherry tomato, if desired.
From 1987 Southern Living Annual Recipes
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Southwestern Crustless Quiche
6-8 eggs
1 c cream
salt & pepper to taste
5-6 Chicken thighs, boned and diced (use breast or turkey too)
1 ½ c shredded cheddar cheese
1-2 Tbsp Green Chiles (Jalapeno if you like heat)
¼ small onion, minced
Mix all ingedients well and bake for 30 to 40 minutes in a 375 degree oven.
From: "http://www.titanic.kn-bremen.de"
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Salads and Sandwiches
Marinated Broccoli Salad
1 bunch fresh broccoli
1 jar sliced mushrooms, drained
1 red onion, sliced thinly
1 small jar of Zesty Italian Dressing
Wash and cut broccoli into bite sized pieces. Place into a bowl with a seal. Add mushrooms and red onion. Pour in enough Italian Dressing to coat the salad. Seal tightly, shake bowl gently to mix. Marinate for at least 1 hour. Best if marinated for longer.

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Chicken Main Dish
Turkey Patties in Vegetable-Tomato Sauce
1 lb raw frozen ground turkey, thawed
¼ tspn salt
1/8 tspn garlic powder
1/8 tspn pepper
1/8 tspn celery seeds
Vegetable cooking spray
2 (8oz) cans tomato sauce
2 medium size yellow squash, thinly sliced
1 medium zucchini, thinly sliced
1 small onion, thinly sliced
2 tspn chopped fresh parsley
1/8 tspn dried whole thyme
½ tspn salt
Combine turkey, salt, garlic powder, pepper, and celery seeds in a medium bowl; stir well. Shape into 4 patties. Place on a broiling rack coated with cooking spray. Bake at 350 degrees for 15 to 20 minutes; let cool.
Combine tomato sauce and remaining ingredients in a medium saucepan. Bring to a boil; reduce heat and simmer 3 minutes. Let cool.
Place each turkey patty with 2/3 cup sauce and vegetables into ovenproof or microwave safe container. Cover with heavy-duty plastic wrap and then with heavy-duty aluminum foil. Freeze.
To heat patties in conventional over, remove foil and plastic wrap; re-cover with foil. Bake at 375 degrees for 30 minutes.
To microwave; remove cover and replace with paper towel. Microwave at HIGH for 7 to 9 minutes or until heated, rotating every 2 minutes.
Family meal in conventional oven; place patties in a 9 x 13 baking dish. Spoon veggie sauce over top. Cover with foil and bake at 375 degrees for 30 minutes.

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From 1987 Southern Living Annual Recipes
Chicken Main Dish
Rustic Turkey
1 lb raw frozen ground turkey, thawed
1 TBS olive oil divided
½ tsp salt
¼ tsp pepper
2 medium sliced carrots
2 small onions cut into wedges
8 oz jar of sliced mushrooms, drained
¼ C white cooking wine
1 (15 oz) can white beans, drained and rinsed
1 (14.5 oz) can tomatoes with garlic and onion
Preheat oven to 375 degrees. Brown turkey in oil until it is no longer pink. Add salt, pepper, carrots and onions. Stir fry until carrots and onions are crisp-tender.
Add mushrooms and wine to skillet; cook for 5 minutes. Add beans and tomatoes; cook another 3 minutes. Cover and bake until veggies are tender; about 25 minutes.

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Seafood Main Dish
Green Chile and Fish Casserole
1 ½ lb flounder fillets
salt
pepper
paprika
red pepper
3 Tblspn butter
1 tspn lemon juice
2 4oz cans chopped green chiles, drained
1 C shredded Monterey Jack cheese
1 C shredded sharp Cheddar cheese
Sprinkle fillets lightly with salt, pepper, paprika and red pepper.
Melt butter in a large skillet. Stir in lemon juice. Add fillets; cook 3 to 4 minutes, turning once, or until fish flakes easily when tested with a fork.
Place fillets in a lightly greased baking dish. Sprinkle green chiles evenly over fillets; top with cheese. Bake, uncovered, at 350 degrees for 5 to 7 minutes until cheese melts.
Substitution: Use 1 can chopped chiles and mix with chopped tomato and cilantro.
Cheesy Broiled Flounder
2 lbs flounder fillets
2 Tblspn lemon juice
½ C grated Parmesan cheese
¼ C butter, softened
3 Tblspn mayonnaise
3 green onions, chopped
¼ tsp salt
Dash of hot sauce
Lemon twists
Place fillets in a single layer on rack or a greased broiler pan; brush with lemon juice. Combine next 6 ingredients in a small bowl; set aside.
Broil fillets 4 to 6 minutes or until fish flakes easily when tested with a fork. Remove from oven; spread with cheese mixture. Broil an additional 30 seconds or until cheese is lightly browned and bubbly. Garnish with lemon twists and parsley if desired.
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Both from 1983 Southern Living Annual Recipes

Oyster and Spinach Casserole
1 (10 oz) package frozen chopped spinach
½ pint oysters, drained
¼ C grated Parmesan cheese
1/8 tspn parlic powder
1/8 tspn black pepper
3 slices bacon, cooked and crumbled
2 Tblspn butter
1 Tblspn lemon juice
Cook spinach according to package directions, omitting salt; drain well.
Place spinach in a lightly greased 1 quart casserole; arange oysters over spinach. Sprinkle with cheese, garlic powder, and pepper; top with bacon. Combine butter and lemon juice; pour over oysters. Bake at 450 degrees for 5 to 7 minutes.
From 1984 Southern Living Annual Recipes
Saucy Broccoli Spears
1 bunch fresh broccoli
2 Tblspn butter
2 Tblspn lemon juice
½ tspn salt
½ tspn paprika
1 ½ tspn prepared horseradish
Trim off large leaves of broccoli. Remove tough ends of stalks, and wash broccoli thoroughly. Cook broccoli, covered, in a small amount of boiling water for 10 to 12 minutes or until tender; drain and place in a serving dish. Combine the remaining ingredients, and spoon over broccoli. Serve immediately.
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Both From 1984 Southern Living Annual Recipes
On the Side: Fruits, Veggies & Grains
Zesty Carrots
7 medium carrots, scraped
½ C mayonnaise
2 Tblspn horseradish sauce
2 Tblspn grated onion
¼ tspn salt
¼ tspn pepper
¼ C fine, dry breadcrumbs (omit for GM)
1 Tblspn butter
Paprika
Cut carrots into 2 ½ x ¼ inch strips. Cook carrots, covered, in a small amount of boiling water 5 minutes or until crisp tender. Drain.
Arrange carrots in a shallow 1 ½ quart casserole. Combine next 5 ingredients, mixing well; spread evenly over carrots. Combine bread crumbs and butter (or not!). Sprinkle over mayonnaise mixture. Sprinkle with paprika. Bake at 375 degrees for 15 minutes. Yield: 6 servings.
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Baked Lentils with Cheese
1 ½ C dried lentils, washed and sorted
2 (8oz) cans tomato sauce
2 C water
1 medium onion, chopped
2 cloves garlic, crushed
1 ½ tspn salt
2 bay leaves
¼ tspn pepper
¼ tspn ground sage
1/3 tspn dried whole thyme
¼ tspn dried whole marjoram
2 carrots, thinly sliced
1 C thinly sliced celery
1 medium green pepper, chopped
2 Tblspn chopped fresh parsley
1 ½ C (6oz) shredded Cheddar cheese
Combine first 11 ingredients in a lightly greased 2 ½ quart casserole; cover and bake at 375 degrees for 30 minutes.
Add vegetables to casserole; cover and bake 30 minutes or until vegetables are tender. Stir in parsley; sprinkle cheese on top. Bake, uncovered, 5 minutes. Yield: 6 servings.
**I think this can be converted to the crock pot!
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Both From 1984 Southern Living Annual Recipes
On the Side: Fruits, Veggies & Grains
Brown Rice Parmesan
1 C uncooked brown rice
½ C chopped onion
2 Tblspn butter
½ C grated Parmesan cheese
4 slices bacon, cooked and crumbled
Cook rice according to package directions, reducing salt to ½ teaspoon; set aside. Saute onion in butter until tender. Add onion and Parmesan cheese to cooked rice; mix well. Sprinkle with bacon. Yield: 4 servings.
Spanish Brown Rice
1 ½ cups uncooked brown rice
¼ pound fresh mushrooms, sliced
2 small sweet red peppers, chopped
1 large onion, chopped
1 clove garlic, minced
2 Tblspn butter
2 C peeled, chopped tomato
1 Tblspn minced fresh cilantro or parsley
2 Tblspn soy sauce
1/8 tspn pepper
Cook brown rice according to directions on the package, and set aside.
Saute mushrooms, red peppers, onion, and garlic in butter in a large skillet 5 to 7 minutes or until vegetables are tender. Stir in the rice and remaining ingredients; cook until thoroughly heated. Yield: 6 servings.

**
Creamy Peas with Mushrooms
6 C shelled fresh English peas (or frozen)
½ C finely chopped onion
¼ C butter
1 (4 ½ oz)_ jar sliced mushrooms, drained
1 (8 oz) carton sour cream (Pure and natural)
2 Tblspn slivered almonds, toasted
Cover peas with water, and bring to a boil. Cover, reduce heat, and simmer 10 to 15 minutes or until peas are tender. Drain and set aside.
Saute onion in butter in a large skillet for 2 minutes. Add mushrooms, cook for 1 minute. Add peas, fold in sour cream and almonds. Cook until just heated.

**
Both From 1984 Southern Living Annual Recipes
On the Side: Fruits, Veggies & Grains
Carrot-Raisin Salad
¼ C raisins
2 Tblspn cider vinegar
1 (8 oz) can unsweetened pineapple tidbits, undrained
Dash of ground cinnamon
Dash of ground nutmeg
¾ pound carrots, scraped and coarsely shredded
Combine raisins and vinegar in a small bowl; let stand 30 minutes. Drain, reserving the vinegar; set raisins aside.
Drain pineapple, reserving ¼ cup juice. Combine reserved juice, vinegar, cinnamon, and nutmeg. Toss with raisins, pineapple and carrots; chill. Yield 4 servings.
From 1984 Southern Living Annual Recipes
**
Grapefruit Winter Salad
1 ripe avocado, peeled and cubed
2 bananas, sliced
Lemon juice
1 C finely shredded green cabbage*
1 C finely shredded red cabbage*
2 Pink grapefruit, peeled and sectioned
Commercial blue cheese salad dressing
Sprinkle avocado and bananas with lemon juice; set aside.
Combine the cabbage, tossing well.
Mound cabbage in center of a serving platter. Arrange avocado, bananas, and grapefruit around cabbage. Serve with blue cheese dressing.
*Yeah right! Bagged slaw for me!

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From 1984 Southern Living Annual Recipes
Crock Roast and Beans
1 medium onion, chopped
3 lb beef roast
seasonings: salt, pepper, garlic
1 can tomato sauce
1 lb pinto beans, pre-soaked
1 can Ro-tel
½ can water
Assemble the ingredients in the order given and cook on low at least 8 hours. (Cook the first hour on high and then turn to low.)
*****
Mild Red-Chili Dressing
8 sun-dried tomatoes (dried in a package not oil)
3/4 cup hot water
1/4 cup extra virgin olive oil OR 1/4 cup of apple juice
1 teaspoon chili powder
1 clove fresh garlic
2 tablespoons orange juice concentrate
1/4 cup apple cider vinegar
1 teaspoon natural soy sauce (like tamari) or low-sodium soy sauce
1/4 teaspoon fresh ground black pepper
Method:
Soak the sun-dried tomatoes in the bowl of hot water for 20-30 minutes until they become soft and plump. Pour the water and the tomatoes into a food processor and process until blended. Pour in the remaining ingredients and continue to process until creamy. Cover and refridgerate until ready to use.
*****
GARLIC SHRIMP RECIPE :)

I just made the most amazing Garlic Shrimp. I just piled it on top of a heap of spaghetti squash and it was sooooo good.
The recipe makes 2 servings.
3/4 lbs of shrimp
1 TB Olive Oil
1TB fresh parsely(1 used 1 tsp dried)
1 TB lemon juice
6-8 cloves of garlic
1/2 tsp salt
1/8 tsp pepper
Heat the olive oil over medium heat. Add the garlic and sautee for1 minute.
Add the shrimp(which is peeled and deveined)
Sautee for 3minutes
Add the lemon juice, parsley, salt, pepper and cook for an additional minute.
This yielded 8 oz of shrimp.
A serving is 4 oz of shrimp = 3.5 points!
Enjoy! It was sooooo good.
*****
Vegetable-stuffed Artichokes
2 artichokes
2 cups water
2 Tbs plus 1 tsp fresh lemon juice
2 artichoke hearts, chopped
1/4 cup chopped avocado
1/4 cup chopped fresh tomatoes
3 Tbs chopped black olives
1 Tbs chopped onions
2 Tbs chopped fresh basil
1/2 tsp salt (I use kelp, tastes great)
1 lemon, sliced, for garnish
Trim the thorns from the artichoke leaves with a pair of scissors and trim the bottoms so they will stand upright.
In a medium-sized saucepan, simmer the artichokes in the water and 4 teaspoons of the lemon juice over medium heat. The artichokes are done when the leaves pull out easily, about 50
to 60 min. Remove from the water and let cool. Gently pull out the center leaves and scoop out the fuzzy choke with a spoon. Combine the remaining ingredients in a small mixing bowl
and stir well. Spoon the stuffing mixture into the centers of the artichokes and garnish with lemon slices.
********************************************
Moroccan Chicken and Veggies
4 skinless chicken thighs, cut into 1" cubes
2 16-oz cans garbanzo beans, drained
15-oz canned tomatoes, cut into 1" cubes (about 2 cups)
1 large red bell pepper, seeded, cut into 1" squares
1 cup chopped red onion
1/4 cup raisins
2 Tbs tomato paste
2 Tbs water
3 cloves garlic, minced
2 tsp instant chicken bouillon
1 1/2 tsp ground cumin
2 Tbs peanut butter
Hot cooked couscous or brown rice (enough for all)
Place garbanzo beans, tomatoes, bell pepper, onion, raisins, tomato paste, water, garlic, chicken bouillon and cumin in 5-quart slow cooker. Mix until well combined.
Place chicken pieces on top of bean mixture. Cover. Cook on low heat setting 6-7 hours, or until chicken is tender. Stir in peanut butter. Serve over couscous or brown rice.
Serves 6.
Per Serving: 385 Calories; 10g Fat (23.3% calories from fat); 27g Protein; 48g Carbohydrate; 9g Dietary Fiber; 49mg Cholesterol; 670mg Sodium. Exchanges: 2 1/2
Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1 Fat.
Vegetarians: Skip the chicken and add another can of garbanzo beans.
********************************************
Apple Soup
2 Tbs butter
1 medium yellow onion, peeled and chopped
1 Tbs curry powder (hot)
4 cups vegetable broth
3 medium eating apples, peeled, cored, and chopped
2 medium Granny Smith apples, peeled, cored, and chopped
Sea salt to taste
1 large lemon, juiced
2 cups yogurt
Cayenne pepper to taste.
Melt the butter in a large saucepan over medium heat. Add the onions and cook until they are pale. Add the curry powder and cook while continuously stirring. After about 2 minutes, add
the broth, apples, and 1/4 teaspoon salt.
Bring this mixture to a boil, reduce heat to a medium low, and simmer, stirring often, until the apples are completely soft. This should take about 40 minutes. Take the saucepan off the stove and allow the soup to cool. I would recommend putting it in the fridge.
After (and only after) the soup cools, transfer the soup in batches to a blender and blend until very smooth.

Danger: If you don't allow the soup to become cold, the steam from the hot soup will force the top of your blender off and you'll splash curry powder (the hardest thing in the world to remove) all over your kitchen.
Run the blended soup through a strainer and, when it is all in the new container, whisk in the lemon juice. Add the yogurt and season to taste. Put the soup back in the fridge. Serve cold.
*******************************************
Chinese Radish and Cottage Cheese Salad
1 large Chinese radish, grated (daikon)
2 medium carrots, grated
1/2 head lettuce, chopped
4 stalks celery, diced
2 Tbs plain salad dressing
4 oz cottage cheese
Tomatoes
Combine all except the tomatoes and mix well together. Serve on tomato slices.
*******************************************
Lovely Lentil Salad
Dressing:
1/3 cup good-quality salad dressing (vinegar based)
1 teaspoon mustard
1 small clove garlic, crushed
Salad:
1-1/2 to 2 cups precooked brown lentils
2 spring onions (shallots), chopped
1/3 cup crumbled Feta
1/3 cup diced yellow pepper
1/4 cup chopped sundried tomatoes
1 cup fresh spinach leaves
Mix dressing with mustard and garlic, pour over lentils,
then chuck in all the other ingredients. Mix and serve.
Can be warmed if you so desire.
*****
Barbeque Slaw
Coarsely grate a head or two of cabbage.
Per head, add:
1/2 cup healthy ketchup
1/4 cup mustard
1 Tbs sea salt
1 Tbs black pepper
1/2 cup dark brown sugar (optional) or try Whey Low Gold (low glycemic natural sweetner)
1/4 cup squeezed lemon
1 Tbs mustard seed
Dash cayenne pepper
28-oz. can tomatoes (peeled)
1/2 cup vinegar
1 medium onion, chopped
1 green pepper, chopped
Mix well and enjoy. This recipe is great for cook-outs
and family get-togethers.
*******************************************
Marinated Summer Veggie Salad
Makes 8 servings
Dressing:
1/2 cup flax oil *see note
1/3 cup apple cider vinegar
1 clove garlic (optional)
1/4 teaspoon dry mustard powder
Celery seed (a few good shakes)
Stevia to taste (I added a few small shakes)
Fresh dill sprigs, to taste
Fresh Italian parsley sprigs, to taste
Salad:
2 cups cauliflower flowerets
4 carrots, peeled and sliced
4 stalks celery, chopped
2 cups shredded green cabbage
1 green bell pepper, cut into small strips
1 red bell pepper, cut into small strips
1 yellow bell pepper, cut into small strips
1/2 cup black olives, drained
1-14 ounce can artichoke hearts, drained and quartered
1/2 bunch fresh dill
1/2 bunch Italian parsley
Salad: Place veggies in a flat (easier to marinate) non-metal container w/ a lid. Pour dressing over; place lid on tightly and shake well. Refrigerate several hours or overnight. Shake up salad occasionally to marinate evenly. Adjust seasonings if desired. Mix in sprigs of fresh dill and Italian parsley. (I like to use a lot!)
Dressing: Combine ingredients in a hand blender or mini processor and blend well.
*********************************************
Creole Zucchini - crockpot recipe
2 pounds zucchini
1 small green pepper, chopped
1 small onion, chopped
1 clove garlic, minced
1 Tsp salt
1/4 each pepper
4 each tomatoes, peeled and chopped
2 Tbs butter
2 Tbs minced parsley
Cut zucchini into 1/4-inch slices. In your crockpot,combine zucchini with green pepper, onion, garlic, salt,and pepper. Top with chopped tomatoes, then butter.Cover and cook on high for about 2 hours or until tender.
Sprinkle with chopped parsley.
*****
Chickpea Curry
2 cups chickpeas
10 cups water
8 whole cloves
2 one-inch-long pieces of cinnamon
12 black peppercorns
3 Tbs vegetable oil
2 onions, finely chopped
4 cloves of garlic, finely chopped
1/2-inch piece of ginger, finely chopped
3 tomatoes, chopped
1 tsp salt
1 1/2 tsp ground cumin
1/2 tsp ground coriander
If you have the time, you can cook the chickpeas yourself rather than using canned. Be sure to clean them well before you cook them. Then, place the water, chickpeas, 4
cloves, one of the cinnamon pieces, and the peppercorns in a large pot. Bring this to a boil, reduce the heat, and allow the chickpeas to simmer, partially covered, for 2 to 3 hours or until they are tender.
When the chickpeas are ready, heat the oil in a frying pan and add the remaining cloves and cinnamon piece. Cook these for approximately 10 minutes. Then, add the onions.
When the onions are brown, add the garlic and ginger. Cook for 3 more minutes, then add the tomatoes. Cook the mixture for 10 minutes or until the tomatoes are soft.
To the mixture add the drained chickpeas (save the water), salt, cumin, and coriander. Cook for 12 minutes. You can
use the water to adjust the consistency of the curry. To make it more saucy, carefully add the cooking liquid, stirring and allowing time between each addition for the
curry to absorb the water.
Serve it with Basmati rice or pita bread.
*********************************************
Poached Apples
4 cups sliced apples
8 dried figs
1 cup cranberry juice
2 Tbs pure maple syrup
2 tsp grated orange zest (orange peel)
1/2 tsp cinnamon
Combine all the ingredients in a large pot. Cover and bring to a boil. Reduce heat and let simmer for 30 to 40 minutes, stirring occasionally. Serve hot or cold, but if serving hot, make sure the dish cools for at least a few minutes--it retains its heat well.
*********************************************
Yogurt-Tahini Dressing
1 cup plain nonfat yogurt
1/2 cup tahini (purchase at health food store)
Juice of 1/2 lemon
1 clove garlic, finely chopped
1/4 tsp salt
2 Tbs finely chopped parsley
1 Tbs finely chopped scallions
In a large bowl, use a whisk to mix together all of the ingredients until smooth. That's it--simple. If there are some folks in your family/party that don't like raw garlic
and you have the time, you can roast the garlic before adding it to the mixture.
Serve this simple recipe over your salad as a nice thick dressing or put it in a bowl in the center of a nicely arranged vegetable platter. Your kids and guests will love
it, and you will appreciate its low-fat/high-protein content. What's best, it's short and simple and will give you plenty of time to enjoy your party.
*****
Caribbean Jerked pork chops w/ black beans and peach-pineapple salsa. Here's what to do.
SALSA - chop up the following and throw together. Let flavors blend for a bit before serving. (You can be creative here in what fruits you use.)
2 peaches
1 lg can pineapple tidbits
1 red pepper
1 small red onion
1 small can chopped green chiles
juice of one lime
PORK CHOP MARINADE (CHICKEN & MILD FISH TOO!)
2 tbsp olive oil
2 tbsp soy sauce
1/4 c OJ
3 TBSP Carribean Jerk Seasoning (I use McCormicks)
Mix together and let your chops sit. I poke holes in them w/ a fork so the marinade really sets in. Then I use the marinade to pan fry them.
Cook up a can of black beans. This is awesome because the sweetness of the salsa goes well with the jerk seasoning!!
*****
CREAM OF ANYTHING SOUP
Wendy said:
"Now that fall is here and soup is starting to sound good, here's a fabulous recipe I got from a chef years ago. My friends and family go nuts over this, there are never leftovers and I usually make a double batch. "
1 stick butter
1 onion sliced
1 lb. chopped vegetable ( broccoli, asparagus, and mushroom are our favorites )
1 small can chicken broth
1c. heavy cream
salt and white pepper
melt butter, saute the onions and veggie until they sweat. Add the chicken broth and simmer 20 min. Puree with a stick blender or put in a food processor or blender to puree. Put back in pan, add cream, salt and white pepper to taste and heat through. Enjoy
*****
Mediterranean Rice Salad
1 cup cooked long-grain brown rice or basmati rice
1 tablespoon olive oil
4 medium zucchini, sliced
1-2 tablespoons water
1 tsp dried basil
1 tsp dried oregano
4 cups of mixed lettuces
2 cups spinach or arugula, coarsely chopped
1 cup alfalfa sprouts
½ cup pimento stuffed green olives, sliced
Garlic Herb Dressing
1 clove garlic
5 tablespoons olive oil
2 tablespoons fresh lemon or lime juice
½ tsp marjoram
¼ tsp dried mint
½ tsp dried thyme
1/8 tsp dried tarragon
½ tsp sea salt, or salt free seasoning
Fresh ground pepper
Prepare the zucchini. Heat oil in wok or skillet. Add zucchini slices and toss in oil. Sprinkle with water and continue tossing for several minutes until zucchini turns a brighter color. Add basil and oregano. Toss gently. Set aside.
Prepare the dressing. Place all ingredients in a bowl and whip with fork or whisk, or combine ingredients in a blender.
Assemble the salad. Break lettuce into bite size pieces and combine in a large bowl with spinach and sprouts. Add rice, zucchini, olives and dressing. Toss well. Serves 2.
*****
Pesto Soup

You can eat this soup with a spoon, as a dip for dehydrated crackers (flaxseed), as a dip for crudité, or as a salad dressing

Ingredients
half cup pine nuts soaked overnight, rinsed
10- 12 medium size ripe and soft juicy tomatoes, quartered
large bunch of basil leaves, washed and striped
full thumb of ginger
1 avocado
juice of 2 lemons
bunch of chives, scallions, or thin leek
pint of cherry tomatoes, save whole to serve with
Directions
Mix and liquefy in blender
If this is too much for your blender and you don't have a vitamix, split it up into 2 batches
First batch
Start with ginger
Add lemon juice
Add pine nuts gradually, pulsing until mixed
add green onions and some basil and a few tomatoes
second batch
add the rest with avocado last.
combine both batches
serve with cherry tomatoes and a spring of basil or parsley
makes 1 - 1 ½ quart, serves 4 (or one very hungry big man)
"http://www.rawtimes.com/food/pestosoup.html"
************************************************** ***********
Flax Seed Crackers
Ingredients, by volume
14 ounces brown flax seeds
14 ounces golden flax seeds
9 ounces pine nuts
at least 40 ounces of water incase all is needed
Directions
place all flax seeds in a clear glass bowl at least 2.5 quarts large add 30 ounces of water
as the seeds absorb most of the water, start to stir every few hours if it looks like they can absorb more water, add just an ounce or two to cover if it absorbs it, add a little more
if you add too much water, then the crackers will come out too thin if you don't add enough water, they will not sprout as fully or produce maximum gel too much water can leave you with a cracker that is only one seed thick they should be at least two or three seeds thick therefore, you want to add just enough water, it takes practice after adding more water, wait to see how long it takes to be absorbed if it is absorbed quickly, add more
as it takes longer, you are almost done if you sprout for too long, it will start fermenting
when you see bubbles forming, you know it is not perfect make sure it is not too warm at the end of the day refrigerate it to cool it or it will form bubbles if you wait too
long sprout time is a day and a half to two days if you don't sprout long enough
the flax seeds will be too hard and not digest well the secret is adding the right amount of water and sprouting the right time the pine nuts should start to be soaked much later
they only take a few hours, maybe 4 you can start rinsing them after 3 hours you only have to soak them long enough so that they are plumb and white taste a few to see when they are ready if the pine nuts are ready early drain them, and store between moist towels in the frig ps- if you have plants, use the sprout water, they like it when the flax seeds and pine nuts are ready, mix them together in a bowl an excaliber dehydrator may have nine sheets spoon 3 x 3 or 9 large teaspoons on each sheet use parchment paper if you don't have the mylar sheets dehydrate at 80 - 85 degrees Fahrenheit for one day
or until they peel off cleanly and are dry on the under side eat plain or with dips they may be bland, but they are good with dips like guacamole also good with ripe and scooped out persimmons which can have the consistency of jam (see pic below) try other dips like humus makes 81 crackers "http://www.rawtimes.com/food/flax.html

************************************************** *********
Frozen Raw Birthday Cake
submitted by Gracie Gordon
1 Bunt Cake Pan
16 oz. of dried organic figs, soaked overnight in distilled water*
16 oz. of dried pitted organic dates, soaked overnight in distilled
water*
12 oz. bag of organic almonds
2 big bunches fully ripe bananas (organic if possible)
* Soak fruit in separate bowls. The water level for soaking is about
half full. Do not cover the dried fruits completely.
Remove stems from soaked figs, puree figs and set aside. Puree dates
put in separate bowl, chop almonds in food processor or blender and
set aside in its own container. Peel and puree the bananas in a
blender or food processor.
To Build the Cake
Place almonds in the bottom of the mold; 2nd layer, pureed figs; 3rd
layer almonds; 4th layer pureed bananas, almonds, dates, almond,
figs or whatever order you desire. Almonds should be the first layer
and end with dates or figs the last layer. Cover and freeze
overnight.
To Serve
Remove from the freezer, place upside down on a plate and allow to
sit a few minutes until thawed enough to release from the pan. Can
be carefully set in warm water just long enough to release the cake,
being very careful not to get water in the cake.
This cake has so many possibilities. Use strawberries and
blueberries for a beautiful, healthy 4th of July cake. Any of your
favorite fruits can be used to make a new family tradition!
Recipe courtesy of Hallelujah Acres
*****

Renee

[cinlbef]

This is great!

[trcg]

Beef Bake
Prep. time 20 min, cooking time 1 hour.
Serves 6.

ING:

1 TBS olive oil,
1 1/2 pounds beef cut into 1" cubes,
3 cloves minced garlic,
2 large onions-cut into wedges,
2 green and 1 red bell pepper cut into chunks,
1 jalapeno pepper-deseeded and cut into diced,
1 (6 oz) can tomato paste,
1/4 C. water,
1 tsp. salt, 1 tsp.
ground cumin, 1 tsp chili powder, 1/4 tsp. pepper,
1 (16 oz) can pinto beans.

STEPS: 1. Preheat oven to 300°. Heat oil in med. Dutch oven or other oven proof pot
over med-high heat. Add meat. Cook until browned on all sides.
2. Add garlic, onions, bell peppers, jalapeno, tomato paste, water, salt,
cumin, chili powder and appper to pot; mix well and bring to a boil.
3. Place pot in oven. Cook for 45 min. Add pinto beans to pot.
4. Cook until beef is tender, about 15 more min.
Notes: This is perfect for the slow cooker. Brown meat as directed
then combine all ingredients and cook for 6-8 hours.

************************************************** ******

Crunchy-coated Fried Chicken Prep time: 15 min, cooking time 10 min. perfect side: Steamed zucchini. Serves 6.
ING:
1 1/2 pounds skinless, boneless chicken breasts,
2 Tbs. olive oil,
2 eggs,
1 1/2 Tbs. Dijon mustard,
3/4 pound finely crushed pecans.

Steps: 1. Pound chicken to 1/4" thickness with a meat mallet. Heat oil in a large nonstick skillet over med-high heat. 2. Beat eggs and mustard in a med. bowl. Spread pecans on a plate. 3. Dip chicken in egg mixture; coat with pecans. 4. Add chicken to skillet; cook for 5 min. Turn; cook until juices run clear...about 5 min longer.

************************************************** ****

Two-Bean Chicken and Rice. Prep. time- 10 min, Cook time-35 min. Serves 4.
ING:
1 (2 1/2-3 pound) chicken, cut up,
2 Tbs olive oil,
2 med. sliced onions,
1 clove galic-minced,
2 (16 oz) cans stewed tomatoes,
1 tsp. dried basil,
1/2 tsp. ground allspice,
2 bay leaves,
1 (10 oz) package frozen green beans,
2 (16 oz) cans chick-peas-drained,
1 1/2 C. hot cooked white rice ( omit the rice to keep this GM)

Steps: 1. Remove skin from chicken. Heat oil in large skillet over med-high heat; add chicken and brown on all sides. Add onions and garlic. Saute for 5 min or until onions are brown. 2. Add undrained tomatoes, basil, allspice, and bay leaves to skillet. Bring to a simmer; reduce heat. 3. Cook, covered for 20 min. remove and discard bay leaves. 4. Add green beans and chick-peas toskillet. Simmer, covered for 10 min. until beans and chicken are tender. Spoon rice onto a serving platter. Arrange chicken and vegetables over rice. Variation: Red kidney beans may be used instead of chick-peas to add color. Notes: Bay leaves are an inexpensive way to add pungent, woodsy flavor to simmered dishes. The short, oval Turkish bay leaves have a less biting flavor than the long narrow CA variety.

************************************************** **************

Renee

[trcg]

Spiced Beef
Prep. time-5 min, cooking time-10 min. Serves 4
ING: 1 tsp. ground cumin,
1 tsp. ground coriander,
3/4 tsp cinnamon,
1/4 tsp. salt and pepper,
1 TBS olive oil,
2 pounds sirloin steak.
STEPS: 1. Combine cumin, coriander, cinnamon, salt, pepper and oil in a bowl and mix together.
2. Rub spice mix into steak and let stand for 15 min. at room temp.
3. Preheat broiler. Broil 5 min each side for a medium doness.
4. Transfer steak to a cutting board and cut into 4 portions (I would grill this instead of using the broiler).
Variation: Puree 1/3 C. nuts, 1/2 C each-fresh mint and cilantro, 1/4 C. sour cream, 2 tsp honey and 2 cloves garlic. Notes: This spice rub is an inexpensive seasoning that works well on chicken and pork too. Double or triple it so you have it on hand to use.

******************************************

Summer Vegetables with Citrus Dressing:
Ingred:
2 tomatoes,
2 cucumbers,
2 Tbs. lemon juice,
2 Tbs. lime juice,
1 clove garlic-minced,
1/2 tsp salt,
1/4 C. olive oil,
1/3 C. chopped cilantro,
1/4 tsp pepper,
12 oz radishes,
6 green onions.
Directions: Seed and chop tomatoes. Peel, seed and chop cucumbers.
2. Combine lemon juice, lime juice, garlic and salt in a large bowl.
Add olive oil. Beat with a fork or wire whisk until dressing is well
blended. Add cilantro and pepper. 3. Chop radishes. Cut green onions
into thin slices. 4. Add tomatoes, cucumbers, radishes and green
onions to bowl. Stir well. Variation: For a refreshing note, add 1/3
C. chopped fresh mint to this salad before serving.

************************************************** ***************************
Renee

[beckmey3]

Stevia is great and does not trigger your body's response produce insulin and store fat which the substitutes and sugar both do


Renee,
How great, now I just have to substitute gluten free and milk free and pick and choose. Great ideas.

I will have to put some recipes out for others.

Those of you that are adding Equal and other substitute sweetners may want to think of a natural sweetner like honey, maple syrup, agave or even just fruit to sweeten dishes without adding chemicals etc. I have found that when I use fruit in chicken dishes it really adds to the flavor. For example: Add dried apricots or prunes to chicken to bake...

Carolyn
T-Tapp Trainer in Training
Center for Caring
Virginia

Carolyn

[trcg]

There are plenty of chicken ideas where you can marinade the chicken, then place on wild rice or brown rice. Freeze and then cook. A casserole is simply adding things together to cook at once and many of the ideas can easily be made into a GM casserole.

Renee

[Piglet2u]

Thanks so much for sharing this, Renee! :clappinghands:
I just saved all the recipes from this thread...with narrow margins - 90 Pages!!
Now to go through them and sort them.

I'm already hungry!

The first one I'm going to try today is the Greek Island Fish Fillets!

[YesICan]

The recipes are fine. I do not eat bread, I eat grains because some of them have protein which is better than eating meat. Sometimes I do eat chicken or fish not shellfish and egg whites. Sugar is fine, I prefer brown rice syrup or stevia.

I read somewhere you eat 2 days GM and 1 day MM but what do you eat? I have some cookbooks from Christina Pirello, salad cookbooks, Eat Clean, Cook Yourself Thin cookbooks. I love soups but then some of them can be not so good. I do not eat a lot of cheese or drink dairy but I do drink soy and it is not good to drink more than a cup a day with a thyroid issue. I do have a few green vegetable restrictions like spinach because I also have a heart issue. I rarely use salt.

So can someone tell me what are the food guidelines for the GM/MM eating plan? So sorry I'm raining down on your parade or *bumps*. I've read all the recipes but no mention of GM/MM information, there was ~maybe a promise~ but it hasn't happened.
:confused:

[trcg]

GM/MM you can do 1 day of each to work out to 3 days of GM foods and 1 day with MM foods. Keep corn and potatoes for GM days though. If it is processed-think boxed meals then it is GM, flour, sugar, corn starch are MM. Deli meats are MM as is bacon. Honey, real maple syrup are GM. The thought of GM/MM is to eat as mostly real foods but allow your body to have the MM items too without ruining your way of eating.

This thread is for ideas of what you can eat not a description of the meal plan. Simply put the plan is to eat real nutritious dense foods more times than eating man made processed empty on nutrition foods. ;)

Renee

[YesICan]

GM/MM you can do 1 day of each to work out to 3 days of GM foods and 1 day with MM foods. Keep corn and potatoes for GM days though. If it is processed-think boxed meals then it is GM, flour, sugar, corn starch are MM. Deli meats are MM as is bacon. Honey, real maple syrup are GM. The thought of GM/MM is to eat as mostly real foods but allow your body to have the MM items too without ruining your way of eating.

This thread is for ideas of what you can eat not a description of the meal plan. Simply put the plan is to eat real nutritious dense foods more times than eating man made processed empty on nutrition foods. ;)

Renee

I did some Googling and found little info on GM/MM and it was not as explainable like you put it. You've been quite informative! I like the 2/1 ratio but no mention of what was GM or MM, it was categorized generally. I'm willing to try the 3/1 ratio. I'm glad you mention deli meats are MM, that would mean that the chicken and turkey deli meats are MM, too. And corn starch, I had no idea, is MM. What would be difficult for me to consume when eating on MM days are the canned vegetables/fruits, honey and maple syrup. I much rather eat raw/cooked/stir fried vegetables/fruits and brown rice syrup. I wonder if brown rice syrup is MM, do you know? I've read all the recipes on this thread and there are so many canned vegetables and fruits used in them, so it would be very difficult to try most of them. I like the few chicken recipes that are on this thread.

So I'm guessing that most vegetables and fruits are GM? What kind of potatoes are GM? I like sweet and gold potatoes, occasionally russet. I could probably stay on the green vegetable restriction and add non-restricted to my list, and now I do have to do restricted portion control vegetables and fruit servings. I use to eat unlimited amounts of salad greens but not anymore. Doctor's orders!

The web address does mention that Teresa does not advocate "diets" or "low carb, high fat" diets. There are other recipes on there too, using raw/cooked foods with spices (YUMM). Is butter GM? Thanks.

[trcg]

Actually there are a lot of chicken ideas in here more than it looks like. :) I don't know about brown rice syrup as I've never heard of it. I use canned veggies-beans anyway. I like frozen peas and I use fresh for the rest. Tomato sauce I just find the sauce with out High Fructose Corn Syrup or natural flavorings as that is another way of saying MSG. Many of the marinades call for soy sauce and I do use it on GM days even though it is MM because it is not like I'm eating tons of it. The meat is in the marinade and then tossed out so I'm getting very little since I need to feed 5 others this works for us.

Sweet potatoes are GM. The corn and white/yellow potatoes Teresa just recommends eating those on MM days. Brown are wild rice is GM where as white is MM. Butter is GM, margarine is MM. Olive oil is GM. Wheat pasta is still MM even though it is wheat. Breads that are allowed are Ezekiel bread and Manna bread. I've heard the manna bread is more cake like instead of bread like. I like the cinnamon raisin Ezekiel and sesame bread the best.

Hope that helps.
Renee

[YesICan]

GM/MM you can do 1 day of each to work out to 3 days of GM foods and 1 day with MM foods. Keep corn and potatoes for GM days though. If it is processed-think boxed meals then it is GM, flour, sugar, corn starch are MM. Deli meats are MM as is bacon. Honey, real maple syrup are GM. The thought of GM/MM is to eat as mostly real foods but allow your body to have the MM items too without ruining your way of eating.

This thread is for ideas of what you can eat not a description of the meal plan. Simply put the plan is to eat real nutritious dense foods more times than eating man made processed empty on nutrition foods. ;)

Renee

You have me confused on the POTATOES, you say, "Keep corn and potatoes for GM days though." Then you say, "The corn and white/yellow potatoes Teresa just recommends eating those on MM days." I DO UNDERSTAND THAT SWEET POTATOES ARE GM, so are you saying that Gold Yukon and Russet potatoes are MM? I'm being very specific on the kind of potatoes, please do the same. Thanks.

I'm glad you like canned foods but I'll stick to raw vegetables, I have been using canned beans (rinsed twice after opening them). I don't have to worry about tomato sauce, I don't eat it anyway not good for my combination of health issues that I have. Maple syrup is not healthy for me, it has 65% white sugar while brown rice syrup is made from cooked brown rice then strained and cooked again becoming a golden syrup. It decreases the blood sugar levels. So I guessing that it is GM if it's from brown rice.

Thanks in advance! :thinkingabout:

[trcg]

Yukon and Russet potaotes are God Made however, Teresa recommends eating them on your Man Made day. Same with corn while it is a God Made food she recommends it be eaten on your Man Made days. It has been a long time so I don't remember the complete reason behind this and I don't want to give the wrong reason so I just go by keep them on man made days. :)

Renee

[YesICan]

Thanks for the tip!

[Martrae]

Corn and potatoes are on MM days because of their high glycemic index.

[schoonma]

Just bumping...kiddos and I are going to start eating this way tomorrow and they are going to start MORE with me also....

[Grayce]

Just a note, or a thought: I always soak my whole grains before cooking - I soak my oats overnight and my brown rice I will soak all day. It helps to make the grains more digestible and usable by your body. I also do this with my legumes.

So - for instance, w/the rice and oats to water- I use a 1:2 ratio - + 1.5 t. sea salt, and 2T whey/yogurt/buttermilk. I soak my oats overnight (since they are breakfast) and cook them in the same water I soaked them in - the brown rice I will put in first thing in the morning, or the night before - if I remember - the legumes I do overnight so they are ready to cook in the a.m.

[Joyfirst]

Thanks , Grayce, for the advice. I will try that.
I just dicovered, that raw fennel is amzing in the salads. The trick is to grate it thin-I think I am going to buy mandoline for that - I love it so much.

[Clarity]

(hope it's GM because.... I will be the Blonde for a while after :p)

It's a sauce that I have put together few weeks ago and since, I have done it twice. Really good and smells like SUMMER.

It can go on fish, chicken, pork, beef, vegetables.. anything. (how easy!)

...here it goes.

................................

for 2 portions http://bestsmileys.com/cooking/1.gif

Zest and juice of 1 big orange
Zest and juice of 1 pink grapefruit
1 tablespoon of honey
1 teaspoon of fresh ginger, chopped (if it's grounded, then about 1/2)
1 or 2 garlic cloves, chopped
a bit of green onion, chopped
Salt, pepper, cilantro

I add also
1/4 cup of white wine (after boiling you don't get the alcohol, just the taste) but it's not.. GM !


Boil for 1 minute, then let it there for a warm temperature. if it's too clear, you may add some corn stach (but we are out of GM)


Bon appétit ! http://bestsmileys.com/cooking/5.gif

[Grayce]

Clarity looks GM to me!

[Clarity]

Well Grace, it is really GOoD. That's for sure.
Miam on everything. I would even try in on Yogurt, Ice Cream... fruits.

Doesn't taste wine but more the fruits together. Really miammy..

[Clarity]

So if I have a recipe, fast and easy and can help the sugar tooth (not GM) do I put it here or.. preferably not?

[kbickel46]

Hey, check out Whole Foods Market.com and there are so many wonderful recipes!!!!!!!!!!!!!!

[Clarity]

Roasted veggies !!
Miam miam...

Smells really good, are easy and fast to prepare.

To change the way of eating some veggies, you can put them in your oven, roasting with herbs, spices and a bit of olive oil. It tastes great.


Try cherry tomatoes " à la provençale" and whole garlic cloves.

Cherry tomatoes
you just wash them, place in a pan, spread a bit of olive oil in which you have put before your favorites spices / herbs. Like: curry, cumin, herbes de provence, thyme, etc.

Roast them at 400 degrees for about 20-25 minutes. they will burst, they are ready.
Good with pasta, chicken, fish, seafood, porc, beef, salads, bruchettas, etc.

In the same pan, you can place whole garlic cloves. don't peal the skin.
after about 30 minutes, its ready, cool it down a bit, then just cut the end, and push the "garlic puree" out. SOOO GOOD ! You can use it in any veggies or recipe. You can use it like a butter on a toast and put some tomatoes on that.

Roasted veggies are really good, smell good and it makes it a different way of eating them!
(mushroom, onions, garlic, tomatoes, carrots, green/ red peppers, potatoes, courgettes, ...)

........
Pasta with tomatoes and white wine
. I use QUINOA pasta (no gluten or wheat. Quinoa contains the most protein in the whole grain family)

. roasted cherry tomatoes, with dry herbs (provence, curry, cumin, etc.)
. roasted garlic
. roasted green pepper
. roasted mushroom (whole, not chopped)
. roasted courgette (cut in two)

On the oven, I grilled some shrimps with a splash of olive oil and hot peppers. When ready, I add some white wine, a bit of chicken broth (or vegetable one). Let it boil for 1 minute. Add the veggies and the pasta. No need for salt and pepper if you have had some herbs and spices with your veggies and hot pepper on your shrimps. (this recipe is also really good vegan).

....
To change the way of serving your pasta...

Instead of putting them in salty water for cooking, you put half and half of water and red wine. your pasta will be burgandy and taste like red wine without the alcohol.

You can serve them with roasted veggies too, add porc or beef well grilled.
It tastes really really good and again all your family will ask for more.


Bon appétit !

[Clarity]

Glaze

in a pan, honey or maple sirup, white wine, rosemary, hot pepper, garlic
boil it to get about half of the liquid.
put some corn stach (already in a bit of cold white wine)

it's a great "glaze" on porc, beef, fish (like salmon.. Salmon and honey/maple sirup taste really good), seafood or salad of beans.

I have put it on organic chichen breasts . I did the glaze, while my chicken was getting grilled in a pan. When almost ready, I put some glaze on it. twice during the cooking. Yes the pan will be a mess but the taste of the chicken is so good that you'll forget about the cleaning :)

Serve with grilled veggies or carrots and garlic.
Taste really different, smooth........

[Clarity]

(apparently I write my own recipes for myself ahahahhaha I might keep these posts as a reminder for my old days! )


http://bestsmileys.com/handicap/4.gif http://bestsmileys.com/handicap/1.gif

[Clarity]

Lemon and Olive Chicken
(one of my favorite dish. I use the same recipe with other meat: seafood, fish or on brown rice)


. in a pan, cook your chicken pieces (can be breasts, legs) in a bit of olive oil for about 10 minutes. turn over the pieces. Reserve.

. add some oil if you need, place 1 lemon sliced and grilled it for few seconds each sides. Add ground: cilantro, curry and cumin, pepper. (stay close... SMELL THAT !!)

. add green olives (about 1/2 cup for 2 person)
. add 1/2 cup of white wine. Let it boil for about 1 min.
. add 1/2 cup of chicken broth.
. add 2 chopped garlic and 1 chopped shallot

Then place the chicken in the pan, with all the ingredients.

You can either finished to cook the chicken on the oven or in. If it's in, heat at 375 degrees for about 30 minutes (always check if the chicken is well cooked). On the oven, cook it low heat for the same time. If there is not enough "juice", add some wine and chicken broth.

Serve on pasta.

THE SMELL is incredible ! (the taste.. ...... well, you have to try it to understand what I mean)

http://bestsmileys.com/excited/1.gif

[Blissful]

You've been busy with the recipes today Miss Clarity! I love the tip about cooking the pasta in half wine half water, I'll have to try that altho I don't have any wine at the moment, not really a drinker but do enjoy the wine flavor in food

[Clarity]

Hello Lucy

Yep, Miss in here have been busy typing some recipes :laughing:

I don't drink a bottle of wine a year.. so not a drinker either but I have some for cooking. I prefer the wine there :)

The pasta with red wine are really good and different in their presentation. You'll see everyone will ask how you made it ! Just say it was a very long journey ahahahahha...

ENJOY !!

[Clarity]

Renee

Is it me or this thread is "dead" ?
People don't seem to come and participate. :(

[trcg]

I don't think it is dead. It is still viewed all the time, mostly people think eating GM is really difficult so they are looking for ideas which is why I did this several years ago. Also, the forum boards you are using now are new. When the transfer was made from the old boards to this board we lost about 90% of what we once had and I've tried to recreate with others help. But there are many great GM things that got lost because the women are no longer posting on the boards. So we have what we have and then we get some like you who do pop on and give us some fresh ideas. :)

Renee

[Clarity]

that got lost because the women are no longer posting on the boards


sorry for that...

[Clarity]

OKAY... me again. Please, come and share recipes... I don't want to be the Julia Child's of T-Tapp :D

IF EVER you don't already have this kind of recipe, here is what I have tried and it will easily replace any pizza hunger.!. I have customized what I have tried in a vegan restaurant last week.. so I don't have a recipe, sorry.

EGGPLANT , parmigiana style

Preheat the oven at 450 degres. In a bowl, I put a bit of Olive Oil and Fine Herbs or Herb of Provence or Thym, Origan, etc. with a bit of hot pepper. I mix it cherry tomatoes, 10-12 approx. I transfer them in a pan (oven pan) with a whole /full not cut, garlic cloves (many cloves), to roast for about 30-35 minutes. The tomatoes have to burst...

When ready, I cut the end of the garlic cloves and press to get all the garlic pasta (it smells soooo good). In a bowl, I put the tomatoes and the garlic, plus some more herbs. I blend it to get a tomato sauce (but 100000% better than a can sauce!)

I have washed, cut each end and cut 1 eggplant in slices of 1/4" (approx.). I put some Olive Oil in a casserole, cook them for about 2 minutes each sides. If you need more oil, put some. Eggplants love oil, so go slowly each time with it.

Use the same oven pan, transfer the eggplant, put some of your tomato sauce on each slice and add some cheeze. your best one. I choose Mozzarella. I am not a diary eater but this mix is really better than any pizza in town... and SO MUCH better for my health (and size :D )

Heat the oven at BROIL for few minutes. Just watch for the cheeze to cook a bit.

Eat with fish, chicken, pasta. As an entree with some carrots/thym/olive oil.
REALLY GOOD.

Try them (if you never did) or rediscover the Eggplant.

And read this, you will eat eggplant more and more now (I didn't know about it, just reached for that info and wow... this is more wonderful now)

Eggplant is a very good source of dietary fiber, potassium,manganese, copper and thiamin (vitamin B1). It is also a good source of vitamin B6, folate, magnesium and niacin. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid.

They are an excellent food to aid in weight loss, being low in calories and fat. Eggplant is a nutrient dense food, which will help you feel full, and there are almost no calories in eggplants.

Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, sweet peppers and potatoes.

eggplant calories: there are 20 calories in a cup of eggplant

Bon Appétit !

[Blissful]

whoa, only 20 calories for a whole cup? I love eggplant
Hi Clarity!:hello2:

[Clarity]

HHHHEEEEELLLLLLOOOOOO !!!!!

My dear and loving friend LUCY ! :hello2:

Yes... and it's good for the health also
Don't we love it when it's good and no calories? !
like the SUN right now in here. WONDERFUL WONDERFUL

[joyfulmom26]

Hi Clarity! I'm reading! :) THank you for your new contributions!

I am sad we lost that big, long thread from the other board. I kept meaning to print it all off, but never did! I wish we could make a GM/MM cookbook!

[Think Young]

Thanks for the many recipe ideas. I don't have any new ideas at this point. But am anxious to look over and try some of these new recipes.

[TaraC]

Hi :hello2:

I have a great recipe for a GM beetroot salad.

Ingredients
Beetroot (red beets in American??)
yoghurt (I prefer greek yoghurt)
walnuts
vinegar
salt

Boil the beetroot. When cooked, skin and chop however you like. Add salt and drizzle a little vinegar over. Finely chop the walnuts and add to the beetroot. Add yoghurt and mix well. Delicious!!!

I haven't written any weights as you can add as much or as little as you like.

Enjoy :D

Tara
Mother of three (& a husband), english language teacher, unpublished (as yet) author, amateur gardener, online business www.greekfoodsdirect.com (http://www.greekfoodsdirect.com)
Inch loss to date - 19.5 inches :)

[Joyfirst]

Flower salad - any greens you like, sunflower sprouts, cucumbers, calendula petals, borage flowers, nasturtium flowers and chive flowers. I used olive oil-apple cider vinegar - braggs aminos soy sauce dressing.
http://farm5.static.flickr.com/4022/4669486942_d8fdf68986.jpg

[Blissful]

wow! that is incredibly gorgeous!!!

[Dowpat]

I had copied recipies over to my recipe "book" on my computer before the switch. I am going to attempt to put them in here, starting with the next post. Bear with me :)

Patty

[Dowpat]

Broiled or grilled Chicken Prep time-15 min, cooking time 15 min. Serves 4. Perfect side dish: Butter beans ING: 1 envelope Italian salad dressing mix, 1/2 olive oil, 1/4 C. red wine vinegar (I used rice since I did not have red-wine vinegar and it was still very good), 1 TBS maple syrup, 2 TBS soy sauce, 1 tsp. dried thyme, 1/2 tsp allspice, 1/2 tsp cayenne pepper, 1/2 tsp. cinnamon, 2 pounds chicken thighs (I used chicken breasts). STEPS: 1. Combine salad dressing mix, oil vinegar, brown sugar, soy sauce and seasonings in a large measuring cup; whisk until well mixed. pur half the marinade into a large bowl; save the other half. (Next time I make this I will try not using the oil and using water instead). 2. Pierce chicken with a for. Add chicken to the bowl, turning to coat each piece well. 3. Preheat grill or broiler. Drain chicken; discard marinade from bowl. Put chicken on grill or arrange on broiler pan. 4. Broil chicken 3" from heat source for 15 min. or unitl cooked through. Bast frequently with reserve marinade.

Marinated Chicken Kebabs Prep. 20 min, cooking 10 min. Serves 4 Side dish idea-wild or brown rice. ING: 4 chicken breasts, 1 med. onion-cut into chuncks, 1 green bell pepper-cut into squares, 1 red bell pepper-cut into squares, 8 oz med. mushrooms, 1/2 C. soy sauce, 1/2 tsp. chili powder. MARINADE: 1 clove garlic-crushed, 2 TBS lemon juice 1 tsp olive oil, 1/2 C. soy sauce. STEPS: 1. For Marinade, mix garlic, lemon juice, olive oil and soy sauce in a shallow dish. Cut chicken into 1" cubes. Thread chicken, onion, bell peppers and mushrooms alternately onto skewers. 2. Preheat grill or broiler. Add kebabs to marinade; turn to coat. Cover; refrigerate for 10 min. Mix soy sauce and chili powder in a small bowl. 3. Drain kebabs; discard marinade in dish. grill or broil turning and basting frequently with soy sauce mixture until chicken is cooked about 10 min. 4. Using a fork, slike chicken and vegetables onto individual plates. Serve immediately. Notes. Spray skewers w/cooking spray before threading the food.

Family style chicken and Tangy Salsa. Prep: 10 min, cooking time: 20 min. Serves 4. Perfect side dish: brown rice. ING: 1 (3 pound) chicken quartered, 1/3 C. olive oil, 1/2 C. fresh lime juice, 4 cloves minced garlic, 3 TBS choped cilantro. PINEAPPLE SALSA: 2 C. crushed and drained pineapple, 1/2 C. Chopped onion, 3 cloves garlic-minced, 1 jalapeno-seeded and chopped, 1 tsp. hot pepper sauce, 1 TBS maple syrup, 1 TBS vinegar, 1 TBS lemon juice, 3 TBS chopped cilantro. STEPS: 1. Place chicken in a shallow dish. Mix olive oil, lime juice, garlic and cilantro in a small bowl. Pur over chicken and refrigerate. 2. Pre-heat grill. drain chicken. Grill over hot coals for 10 min each side or until chicken is cook all the way through. 3. meanwhile, for salsa, combine pineapple, onion, garlic, jalapeno, hot sauce, maple syrup, vinegar, lemon juice and cilantro in a bowl; mix well. Remove chicken to a serving platter. Serve w/pineapple salsa on the side

Mediterranean Grilled Chicken Prep. 10 min. cooking time 15 min. Perfect side dish: grilled veggies. Serves4. 1 C. Italian salad dressing, 1 (6 oz) can frozen orange juice-thawed, 1/2 tsp salt, 4 chicken breasts. STEPS. 1. Pre-heat grill. Mix salad dressing, orange juice and salt in a med. bowl. Remove 1/3 of marianade to reserve for basting. 2. Add chicken to marinade. Pierce with a fork, turn over, let set, turn over again. 3. 4. Brush grill rack with oil to prevent sticking. Grill chicken basting frequently until it is cooked all the way. About 15 min. Variation: double the recipe to make a quick and easy supper the next night. Chop the chicken into bite-size pieces. Place in marinade and then cook. Toss with lettuce and peas. Keep a bit of marinade to use as dressing. This entree can be prepared quickly. Keep the 4 ingrediants on hand incase unexpected guests come over.

Prep: 10 min, cooking time-10 min. Serves 6. ING: 6 chicken breasts, 3 sprigs fresh thyme or 1 tsp. dried, 3 sprigs gresh rosemary or 1 tsp. dried, 1/4 C. balsamic vinegar, 2 TBS olive oil. Steps: 1. Pierce chicken w/fork. Place thyme, rosemary, vinegar and olive oil in a sealable plastic bag. Knead bag to mix. 2. Place chicken in the bag. Squeeze air out and seal. Knead chicken in bag to distribute marinade around chicken. Marinate in refrigerator 10-15 min. 3. Heat grill. Remove thyme and rosemary sprigs from bag and place on coals. Brush grill with oil to prevent sticking. Place chicken on grill rack. 4. Grill for 5 min each side until chicken is cooked through. Make ahead: Prepare chicken through step 2 a day a head. Marinating overnight will allow the chicken to absorb the max. flavor possible. Notes: To enrich the balsamic vinegar and make it taste like the expensive, vintage kind, add 1 tsp maple syrup in the store brand before unsing.

Glazed-Citrus chicken prep.-15 min, cooking time-30 min. Perfect side-orange slices. Serves 6 ING: 6 chicken breasts. MARINADE: 1/2 C. soy sauce, 1 C. orange juice, 1 TBS. paprika, 2 cloves garlic-minced, 1/8 tsp. hot pepper sauce, 1 TBS olive oil. STEPS: 1. place chicken in shallow dish. For marinade, mix all marinade ingredients in a bowl. Reserve 1/3 of marinade. 2. Pour marinade over chicken. Pierce chicken and turn over, pierce other side, turn over. Turn several times in sauce. 3. Place chicken on grill or on broiler pan. Cook for 15 min. Basting twice. Turn over and cook chicken the rest of the way-basting several times. Variation: Use pineapple juice instead of orange for a tropical version that wakes up taste buds.

Spiced-Chili Chicken Prep-10 min. cooking time 20 min. Serves 4. ING: 1 green onion, 2 cloves garlic, 1 tsp. cayenne pepper, 1 TBS maple syrup, 1 tsp salt, 1/2 tsp white vinegar, 1/4 C. olive oil. (I use less), 4 chicken breasts. Heat broiler or grill. Place onion, garlic, cayenne pepper, maple syrup, salt, vinegar and oil in a blender. process until pureed-about 1 min. 2. Put chicken in baking dish and spoon spice mixture over chicken. (If grilling put mixture after you have turned the chicken). Cook until chicken is done.

Calypso Chicken and peppers Prep: 20 min. cooking time 15 min. Perfect side dish: Wild rice. ING: 1 (20 oz) can pineapple chunks, 1/4 C. lime juice, 1/4 tsp. garlic salt, 1 TBS finely grated ginger or 1tsp. dried, 4 chicken breasts, 1 large red and orange bell pepper cut into 1" pieces. Steps: 1. Preheat grill. Drain pineapple, reserving juice. Mixe reserved juice, lime juice, garlic salt and ginger in a bowl. Pour into a resealable bag. 2. Pierce chicken with a fork; cut into bite-size pieces. Place in prepared bag; seal. Refigerate turning occasionally. 3. Drain chicken. Alternately thread chicken, pineapple, and bell peppers on skewers. 4. Grill kebabs, turning frequently, until chicken is cooked...about 15 min.

Pineapple Salsa with Chicken. Prep time-20, cooking time 10 min. Serves 4. ING: 1/2 C. melted butter, 4 chicken breasts. PINEAPPLE Salsa: 1 green or red bell pepper finely chopped, 1/4 C. chopped fresh cilantro, 1/4 C. fresh chopped parsley, 3 green onions-finely chopped, 2 TBS. olive oil, 1 TBS. frsh lime juice, 1 Jalapeno Pepper-finely chopped, 1 large can crushed pineapple-drained. STEPS: 1. Preheat grill or broiler. combine all salsa ingredients in a med. bowl. 2. Add a small amount of pineapple juice to salsa. Refigerate covered until serving time. Place 1/4 C. butter in shallow dish; dip chicken in butter turning to coat. 3. Grill chicken, turning and basting with butter until chicken in cooked. 4. Spoon salsa onto a serving platter in 4 small mounds. Press center of each mound with the back of a spoon forming a nest. Place chicken on top of nest. Variation: For less heat in your salsa, sub 1/4 C. mild canned green chiles for the jalapeno pepper.

Glazed Chicken Kebabs Prep. time-25 min, cooking time 10 min. Serves 6. ING: 1 1/2 pounds cubed chicken, 1/3 C. honey, 2 TBS. lemon juice, 2 TBS soy sauce, 2 med. zucchini, 1 red bell pepper, 1 bunch broccoli STEPS: 1. Place chicken in a sealable bag. Mix honey, lemon juice and soy sauce together. Pour into bag with chicken and knead lightly. Squeeze out air and seal. 2. Marinate chicken in frige while preparing veggies. 3. Pre heat broiler or grill. Thread chicken and veggies alternately ont skewers. Place on rack in a boiler pan or put on grill. 4. Broil 4" from heat souce for 4 min on each side or until chicken is cooked and veggies are tender-crisp. Variation: For a citrus taste try using lime or grapefruit juice in place of lemon. Notes: When broiling 4" from heat souce means the distance from the top surface of food not the pan.

Down Home BBQ Chicken Prep. time-10 min, cooking time 55 min. (20 min if using chicken breasts). Serves 6. ING: 1/2 C. butter, 3/4 C. lemon juice, 2 tsp garlic powder, 2 TBS. cumin, 2 tsp cayenne pepper, 3 (2 pound) chickens cut into halves. 1 tsp salt, 1/2 tsp. pepper. STEPS: Preheat grill. Melt butter in bowl. Add lemon juice, garlic, salt, cumin, and cayenne pepper-stir. Save 1/2 marinade in another bowl. 2. pierce chicken in several places. Sprinkle with salt and pepper. Place chicken in 1/2 of marinade. Turn to coat a few times. 3. Place chicken skin side up on grill. Brush with more marinade. 4. Grill chicken until cooked through basting along the way. This will take 55 min to cook. Variation: Add an extra 1/2 tsp of cayenne pepper to marinade for more zip. Notes: If you use chicken breasts (boneless) the cooking time will only be about 20 min.

Sunshine Chicken Prep time-10 min. Cooking time 20 min. Perfect side-grilled zucchini. Serves 4. ING: 1/2 C. lemon juice, 2 TBS olive oil, 1/4 C. chopped onion, 1/4 C. chopped fresh rosemary or 4 tsp dried, 2 tsp. lemon peel, 1 tsp salt, 1/2 tsp pepper, 4 chicken breasts. STEPS: Preheat grill. Spray grill rack with cooking spray to prevent sticking. Combine lemon juice, oil, onion, rosemary, lemon peel, salt and pepper in a bowl and mix well. 2. Let chicken marinade it the mixture for at least 10 min. Turn several times. (Pierce chicken first). 3. Grill 10 min. one side. Turn and bast. 4. Grill chicken basting frequently for another 10 min. (Save some of the sauce so you are not using the mix where raw meat was). Variation: For a Mediterranean taste use 4 tsp. of Italian seasoning instead of the rosemary.

Bombay-Broiled Turkey Prep. time-25 min, cooking time 10. Perfect side dish-green beans. Serves 6. ING: 1 Cup plain yogurt, 8 cloves garlic, 1 (1" piece) fresh ginger, 1 TBS. lemon juice, 1 1/2 tsp chili powder, 1 tsp salt, 6 turkey cutlets, 2 C. white rice (omit to keep GM). STEPS: Place yogurt, garlic, ginger, lemon juice, chili powder and salt in a blender. puree until smooth. 2. arrange turkey in a med. shallo dish. Poour yogurt mix over turkey. 3. Preheat broiler. Cook rice. Remove turkey from yogurt mix. Save the mixture. 4. Broil turken for 5 min; turn. Brush w/yogurt mixture. Broil another 5 min or unitl turkey is cooked all the way. Serve turkey with rice. Notes: To peel several garlic cloves at once--drop them into boiling water for 30 sec. Drain and rinse with cold water. The skins come off easy.

Pineapple Chicken Prep. time-5 min, cooking time-20 min. Serves 6. ING: 6 chicken breasts, 16 oz Italian vinaigrette, 1 (12oz) can pineapple juice. STEPS: 1. Put Chicken in baking dish pierce with a fork. (place aluminum foil twice as long as dish in dish first). 2. Mix dressing and juice. Pour over chicken. Turn a few times. Chill until ready to cook or at least 15 min. 3. Preheat broiler. 4. Seal foil. broil for 15 min. Open foil and finish broiling until chicken is cooked all the way. Variation: Orange or grapefruit juice are good instead of pineapple. Notes: You can turn the leftovers into a great salad. Arrange the sliced leftover chicken over baby greens and drizzle with vinaigrette dressing. Making your own Italian vinaigrette will save you money. To make use 1/2 C. wine vinegar, and 1 1/2 C. oil. Add 1/2 tsp each of dried oregano, basil and minced garlic.

Grilled Ginger-butter Chicken Prep. time-20 min, cooking time 25 min. serves 4. Perfect sides ideas: Green beans and the baked tomato (gave receipe earlier). ING: 2 (2/1/2 pound chickens split in halves, 2 TBS minced fresh gingerroot (I used dried ginger 1 tsp). 1/3 C. lemon juice, 2 TBS olive oil, 2 bay leaves-broken into 4 pieces each, 1 tsp dried thyme, 1 tsp. salt, 1/4 tsp. pepper, 4 TBS butter. STEPS: 1. Preheat grill or broiler. Put chicken in shallow dish. 2. Combine gingerroot, garlic, lemon juice, olive oil, bay leaves, thyme, salt and pepper in small bowl. Pour over chicken and let stand for 20 min. 3. Drain chicken. Place chicken, skin side down, on grill. Cook, turning and basting every 5 min. until chicken run clean...about 25 min. 4. Meanwhile, melt butter in a sauce pan or glass bowl. Divide chicken among serving plates. Top each with 1 TBS melted butter. (This is easy to omit and not be missed).

Glazed Chicken Bistro Style Prep. time-10 min, cooking time 25 min. ING: 2 TBS. honey, 1/2 tsp. salt, 1/2 tsp. dry mustar, 1 tsp paprika and dried tarragon, 1 TBS lemon juice, 4 TBS. butter. 4 chicken breasts. 1. Preheat grill or broiler. Grease broiler pan or grill rack. 2. Combine honey, salt, mustard,paprika, lemon juice, tarragaon and butter in a small bowl; mix well. 3. Brush some of the honey mixture over both sides of the chicken. broil for 10 min. 4. Turn chicken; brush w/remaining honey mixture. Broil for 10 min; brush again. Broil unti chicken is cooked all the way. Variation: The sweet tangy glaze is good on spareribs too.

CA Grilled Chicken Prep. time-20 min, cooking time 25 min. Serves 4. ING: 2 TBS coarse-grained mustard(dijon will work fine), 1/3 C. olive oil, 3 TBS lemon juice, 2 TBS honey, 1/2 tsp salt, 1/4 tsp. pepper, 4 chicken breasts. 1 large avacado, 6 oz mozzarella cheese-sliced, 4 sliced tomatoes. STEPS: 1. Mix mustard, oil, lemon juice, honey, salt and pepper in a large bowl with a fork. Reserve 1/2 the dressing and set aside. Add chicken to bowl; turn to coat. Cover and chill for 20 min. 2. Preheat grill. Cook chicken turning once, until juices are clear. About 10 min per side. 3. Meanwhile, cut avacado lengthwise. Remove pit. Peel and cut avocado into thin slices. Place mozzarella over chicken. Grill until cheese is melted. 4. Arrange tomatoes on serving platter. Slice chicken. Arrange chicken and avocado alternately over tomatoes. Drizzle with reserved dressing. Variation: for a crunchy texture add 1/3 C. toasted pecan, almond or walnut pieces in step 4.

[Dowpat]

Breakfast/Quiche
Crustless Sausage-Apple Quiche

½ lb bulk sausage
1 ½ C finely chopped apple
½ tsp ground cinnamon
½ tsp ground nutmeg
1 C (4 oz) shredded sharp Cheddar cheese
4 eggs, beaten
1 C milk
½ C biscuit mix (omit for God Made & reduce milk to ¾ C)

Cook sausage until browned, stirring to crumble; drain well. Set aside

Combine apple, spices, cheese, and sausage. Spoon into a9-inch quiche dish or deep-dish pie plate.

Combine eggs, milk (and biscuit mix) in a mixing bowl; mix well. Pour over apple mixture. Bake at 375 degrees for 40 minutes or until set.


Omelet Primavera

¼ C julienne-cut carrots
¼ C julienne-cut zucchini
1 ½ tsp chopped fresh chives
1 ½ tsp fresh dillweed
3 Tbsp part-skim ricotta cheese
2 eggs, beaten
2 tsp water
1/8 tsp salt
Vegetable cooking spray

Place carrots and zucchini in a vegetable steamer over boiling water; steam 2 to 3 minutes. Drain well. (I steam veggies in the microwave.) Combine carrot mixture, chives, dillweed and ricotta cheese; stir well, and set aside. Combine eggs, water and salt in a small bowl, and stir well.

Coat a 6-inch skillet with cooking spray; place over medium heat. Pour egg mixture into pan. As mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. When egg mixture is almost set, spoon vegetable mixture over half of omelet; continue cooking until eggs are set.

Loosen omelet with a spatula, and fold in half. Slide onto a plate and garnish with steamed carrots and zucchini, if desired.

From 1987 Southern Living Annual Recipes

Quiche
Salmon Quiche

3 eggs, beaten
1 (8 oz) carton commercial sour cream
¼ C mayonnaise
½ C (2 oz) shredded Cheddar cheese
1 Tblsp grated onion
½ tsp dried whole dillweed
3 drops hot sauce
1 (15 ½ oz) can salmon, undrained
Celery leaves (optional)
Cherry tomato (optional)

Combine eggs, sour cream, mayonnaise, ½ cup cheese, onion, dillweed and hot sauce in a large bowl, stir well. Drain salmon, reserving liquid; flake. Remove and discard bones and skin. Add salmon to egg mixture, stirring well. Add water to reserved liquid to measure ½ cup; add to salmon mixture, stirring well. Spoon salmon mixture into a greased 9-inch quiche dish or deep dish pie plate. Bake at 325 degrees for 45 minutes. Garnish with celery leaves and a cherry tomato, if desired.

From 1987 Southern Living Annual Recipes


Southwestern Crustless Quiche
6-8 eggs
1 c cream
salt & pepper to taste
5-6 Chicken thighs, boned and diced (use breast or turkey too)
1 ½ c shredded cheddar cheese
1-2 Tbsp Green Chiles (Jalapeno if you like heat)
¼ small onion, minced

Mix all ingedients well and bake for 30 to 40 minutes in a 375 degree oven.

From: www.titanic.kn-bremen.de

GM Granola

1/2 C melted butter
1/2 C honey
1 tsp. vanilla
1 Tbsp. molasses
Mix together, bring to a boil and pour over dry ingredients

4 C rolled oats
1 C roasted sunflower seeds
1 C raisins (**I use more than this and include yellow raisins as well as craisins and other dried fruits cut up.
1/2 C chopped nuts (**I use more than this and use mixed nuts, almonds, pecans, etc.)
1/2 C dried coconut (optional)

Mix together dry ingredients. Pour the syrup over and mix well. Spread mixture on ungreased cookie sheet. Bake at 350 degrees for 15-20 minutes.

[Dowpat]

Chicken Dishes.

Two-Bean Chicken and Rice. Prep. time- 10 min, Cook time-35 min. Serves 4. ING: 1 (2 1/2-3 pound) chicken, cut up, 2 Tbs olive oil, 2 med. sliced onions, 1 clove galic-minced, 2 (16 oz) cans stewed tomatoes, 1 tsp. dried basil, 1/2 tsp. ground allspice, 2 bay leaves, 1 (10 oz) package frozen green beans, 2 (16 oz) cans chick-peas-drained, 1 1/2 C. hot cooked white rice (omit the rice to keep this GM) Steps: 1. Remove skin from chicken. Heat oil in large skillet over med-high heat; add chicken and brown on all sides. Add onions and garlic. Saute for 5 min or until onions are brown. 2. Add undrained tomatoes, basil, allspice, and bay leaves to skillet. Bring to a simmer; reduce heat. 3. Cook, covered for 20 min. remove and discard bay leaves. 4. Add green beans and chick-peas toskillet. Simmer, covered for 10 min. until beans and chicken are tender. Spoon rice onto a serving platter. Arrange chicken and vegetables over rice. Variation: Red kidney beans may be used instead of chick-peas to add color. Notes: Bay leaves are an inexpensive way to add pungent, woodsy flavor to simmered dishes. The short, oval Turkish bay leaves have a less biting flavor than the long narrow CA variety.

Simple Coq au Vin Prep. time 15 min. Cooking time 40 min. Serves 4 ING: 4 slices bacon-chopped, 1 (3 pound) chicken cut into pieces, 1 carrot-sliced or julienned, 1 C. sliced mushrooms, 2/3 C. sliced green onions, 1 clove crushed garlic, 1 tsp salt, 1/4 tsp. pepper, 1/2 tsp. dried thyme, 1/2 C. chicken broth, 1/2 C. red wine or apple cider. Steps: 1. Preheat large skillet over med-high heat. Cook bacon until very crisp; remove. Cook chicken in drippings until browned on all sides about 4 min. 2. Add bacon, carrot, mushrooms, onions, and garlic to skillet. Saute for 2 min. Push bacon and vegetables to side of skillet. Move chicken to other side of skillet. 3. Mix 2 TBS flour (omit to keep GM), salt, pepper and thyme in a bowl. Blend into drippings. Add broth and wine; mix well. Rearrange chicken and vegetables in skillet. Reduce heat to simmer-cover tightly. 4. Cook for 30 min or until chicken is very tender. Skim off excess fat. Variation: For a different look, try tiny button mushrooms instead of the sliced and 1 C. baby carrots in place of sliced carrot. Notes: Use metal tongs to turn the chicken when browning. A fork will pierce the meat, allowing the precious juices to escape.

Middle Eastern Chicken Prep. time 25 min. Cooking time 55 min. Serves 4 ING: 1 large clove garlic-minced. 3/4 tsp salt, 1/2 tsp cumin, 2 Tbs. olive oil, 3 pounds chicken thighs, 1/4 C. chopped green onions, 1 Cup drained canned chick-peas, 2 1/2 Tbs. lemon juice, 2/3 C. water, 1 C. packed fresh spinach leaves. Steps: 1. Mix garlic, salt, cumin and olive oil together. Brush chicken pieces w/the mixture. Refrigerate, covered for 15 min. 2. Preheat a large skillet over medium-high heat. Arrange chicken in skillet. Add green onions. Cook until lightly browned on all sides, about 15 min. 3. Reduce the heat. Add chick-peas, lemon juice and water. Cook covered for 30 min. 4. Add spinach and mix gently. Cook, uncovered, for 10 min until spinach is done.

Stir-Fried Chicken and Asparagus Prep-10 min, Cooking time-15 min. Serves 4. ING: 4 skinless, boneless chicken breasts, 3 Tbs olive oil, 1 C. sliced green onions, 24 fresh asparagus spears, cut into 1" pieces, 1 C. sliced mushrooms, 1/2 C. julienned carrot, 1/4 C. plus 1/3 C. water, 1/3 C. soy sauce, 1 Tbs brown sugar (replace with maple syrup to keep GM), 2 cloves garlic-minced, 1 tsp ground ginger, 1 tsp cornstarch (omit to keep GM) , 2 C. hot cooked white rice Use brown rice to keep meal GM. Steps: 1. Slice chricken crosswise into 1" strips. Combine chicken and oil in a resealable plastic bag and shake until coated. 2. Heat wok or large skillet over high heat. Add chicken mixture. Stir fry until chicken is cooked through, about 5 min. Transfer to a platter; cover. Add green onions to wok/pan stir fry 1 min. 3. Add asparagus, muchrooms and carrot to wok. Stir-fry for 2 min. Add 1/4 C. water; reduce heat to med-high. Cook, covered, for 3 min. 4. Mix 1/3 C. water, soy sauce brown sugar (maple syrup), garlic, ginger, and cornstarch (omit to keep GM); add to wok/pan w/ chicken. Cook, stirring continually until sauce thickens (will not thicken w/out corn starch). Spoon over hot rice. (Do not eat white rice when doing GM.)

Creole Chicken Prep-10, Cook-15 Serves 4. ING: 2 Tbs. dried parsley, 1 tsp. onion powder, 1/2 tsp cayenne pepper, 1 tsp. paprika, 1/2 tsp. salt, 1/2 tsp. pepper, 4 skinless, boneless chicken breasts, 2 Tbs olive oil, 1 (8 oz) jar mango or citrus salsa, 2 Tbs. chopped fresh cilantro. Steps: 1. Combine parsley, onion powder, cayenne pepper, paprika, salt and pepper in a resealable plastic bag, shake to mix. 2. Add chicken to bag and seal tightly. Toss until coated on all sides. 3. Heat olive oil in a skillet over med-high heat; add chicken. Cook until juices run clear when meat is pierced w.a knife, about 7 min per side. 4. Arrange chicken on a serving platter. top each chicken breast w. salsa. Sprinkle w/ cilantro. Variation: For an authentic Lousiana flavor, add 1/2 tsp. crushed fennel seeds and1/2 tsp. dried thyme to spice mix. Notes: Mango salsa is sold in specialty food shops and can be pricey. Look for frozen or jarred mango and add our own chopped bell peppers and lime juice. The flavor will be fresher and cost will be lower.

Lemony Chicken Prep-15 min. Cooking time-50 min. Serves 6. ING: 1 Tbs. olive oil, 8 cloves garlic-chopped, 3 pounds chicken pieces or quarters, 2 C. lemon juice (about 8 lemons), 1 C. fresh parlsey leaves, 1 1/2 tsp salt. Steps: 1. Heat olive oil in a large skillet over med-low heat. Add garlic. Cook, stirring,until garlic is fragrant, about 2 min. 2. Add chicken to skillet. Cook, turning once until chicken is deeply browned all over, about 10 min. Increase heat to med-high. 3. Add lemon juice and parsley to skillet. Bring to a simmer. Reduce heat to low. Cook, covered, until chicken is very tender, about 40 min. 4. Add salt to skillet; stir well. Remove chicken from liquid to serve. Variation: 1 Tbs. of dried tarragon added in step 3 will give this dish a fresh herb flavor.

Pecan-crusted Chicken Prep-15, Cooking time 10 min. Serves 6. ING: 1 pound shelled pecans, 2 eggs, 2 1/2 Tbs dijon mustard, 6 skinless, boneless chicken breasts, 2 Tbs. butter, 2 Tbs olive oil Steps: 1. Place pecans in a blender or processor. Pulse until pecans are the texture of coarse crumbs. Place pecan crumbs in a large shallow bowl. 2. Beat eggs and mustard in a small bowl w/a fork. Pound chicken 1/4" thick (I do not do this). 3. Heat butter and olive oil in a large skillet over medium heat. Dip chicken in egg mixture, allowing excess to drip back into bowl. Coat chicken with pecan crumbs. 4.. Add chicken to skillet. Saute until browned about 5 minutes. (I usually bake this dish omitting the butter and olive oil ). Variation: Experiment w/ different nuts-almonds, caashews or walnuts are all good.

Friday Night Chicken and Rice Prep: 15 min. Cooking time-50 min. Perfect partner-snow peas. Serves 4. ING: 2 Tbs. olive oil, 4 chicken legs ( I use breasts), 4 chicken thighs, 1/2 C. Italian vinaigrette salad dressing, 1/2 C. water, 1/4 C. soy sauce, 1 tsp. sugar (use honey or maple syrup-I have left out completely and it is still good), 1 (4 oz) can mushrooms-drained, 1 1/2 C. uncooked rice (omit to keep GM or use brown rice inplace of the white) Steps: 1. Heat oil in a large skillet over med. heat. Add chicken. Cook until browned on all sides, about 10 min. Drain pan juices (I do not use oil when doing the chicken--I use a non-stick pan with a bit of water in it), Mix dressing, water, soy sauce, onion and sugar ina small bowl. 2. Pour sauce over chicken. Reduce heat to med-low. Cover; cook, turning and basting w/sauce, until chicken is cooked through, about 35 min. 3. Remove chicken from skillet; cover to keep warm. Pour sauce into a 2 cup measure; add enough water to yield 1 1/3 cups. 4. Add sauce and mushrooms to skillet. Bring to a boil. Cook rice. Serve Chicken mixture over hot rice. Notes: You can save money by making your own Italian vinaigrette dressing. Combine 1/4 C. olive oil, 2 Tbs whit wine vinegar, and 2 tsp Italian seasoning in a jar, cover and shake well. This is an outstanding meal!! I have cut up the chicken and put it on salad while the kids enjoy the rice too.

Two-Pepper Chicken Prep. 10, cooking time-35 min. Serves 8. ING: 2 Tbs. olive oil, 1 green and yellow bell pepper-julienned, 2 cloves garlic, minced. 2 pickled hot red peppers or 2 fresh hot red peppers, deseeded and minced, 8 chicken thighs, 1 tsp. dried rosemary, 1 tsp salt, 1/4 tsp pepper. Steps: 1. Heat oil in a large pan over med-high heat. Add bell peppers and garlic. Cook, stirring occasionally, until slightly tender-about 5 min. Add hot peppers, cook 1 min. 2. Remove vegetables form pan; set aside/ Add chicken. Cook turning once, until lightly browned about 5 min. 3. Reduce heat to low. Return vegetables to slillet. Cook chicken until jusice run clear about 20 min. 4. Add rosemary, salt and pepper toskille; mix well. Turn chicken; comer. Simmer to allow flavors to blend aobut 2 min. Notes: Leftover chcken and peppers makes a wonderful salad for lunch the next day. Drizzle with dressing and serve over a bed of greens.

Island-Spice Sesame Chicken Prep-10, cooking 10 min. Serves 4. ING: 1/2 C. sesame seeds, 1 tsp ground ginger, 1/2 tsp cinnamon, 4 chicken breasts, 1/2 tsp salt, 1/4 tsp pepper, 2 Tbs olive oil. Steps: 1. Combine sesame seeds, ginger and cinnamon on a plate. 2. Sprinkle chicken with salt and pepper. Roll in sesame seed mixture to coat. 3. heat oil in a large pan over high heat. Add chicken. 4. Cook chicken, unti a firm outer crust forms, about 5 min. Turn carefully; cood until juice runs clear about 5 min longer. Variation: For a fabulous salad, slice the chicken and serve on fresh baby greens w/ a honey-Dijon vinaigrette. Notes: Use tongs to turn the chicken easily. Dip the end in the hot cooking oil before turning chicken so the coating will remain intact.

Skillet Chicken Pilaf Prep-10, cooking 45 min. Perfect partner-mixed fruit salad. Serves 4. ING: 3 pounds chicken pieces, 1 tsp salt, 1/4 tsp pepper, 2 Tbs olive oil ( I do not fry my chicken in oil --non stick pan with a bit of water works fine.), 2 large onions-chopped, 1 C. rice (wild rice would be wonderful in this dish), 2 3/4 C. chicken broth, 1/2 (6oz) can tomato paste, 1/2 cinnamon stick. Steps: 1. Sprinkle chicken w/salt and pepper. Heat oil in large skillet over med. heat. Add chicken. Cook, turning once, until browned about 5 min per side. Remove from skillet. 2. Add onions to skillet. Cook stirring occasionally until tender-about 5 min. Add rice, stirring until grains are translucent, about 3 min. 4. Meanwhile, bring chicken broth to a boil in a med. sauce pan. Add tomato paste and cinnamon stick. Stir well. 4. Arrange chicken on top of rice. Reduce heat to low. Cook, covered until rice has absorbed liquid and juices from chicken run clear--about 25 min.

Italian Mountain Chicken Prep-10, cooking 55 min. Serves 4. ING: 2 1/2 pounds chicken thighs, 3 carrots-finely chopped, 2 stalks celery-finely chopped, 2/3 C olive oil, 1 C. white wine, 2 Tbs dried rosemary, 2 tsp. coarsely ground pepper, 1 tsp salt, 2 Tbs red wine vinegar. Steps: 1. Combine chicken, carrots, celery and olive oil in a Dutch oven or small pot. Cook over low heat for 30 min. 2. Increase heat to med. Cook until there is very little liquid besides olive oil, about 10 min. Add wine, rosemary, pepper and 1/2 tsp salt. Increase heat slightly. 3. Cook, stirring occasionally, until there is very little liquid left besides olive oil, about 12 min. Remove chicken from pot. 4. Increase heat to med-high. Add 1 Tbs vinegar to pot. Stir well, scraping up brown bits. Add remaining vinegar and remaing salt, if neeeded. Pour over chicken and serve immediatlely. Variation: If you prefer, you can sub. 1 C. chicken broth and 2 Tbs lemon juice for the white wine. Notes: This is an ideal meal for the slow cooker. Brown the chicken pieces in olive oil, then combine w/all ingrediennts except the vinegar in the slow cooker. Cook for 6-8 hours on Low. Taste, season and stir in the vinegar just before serving.

Dilled Chicken and Fresh Vegetables Prep-15 min, cook-25 min. Serves 4. ING: 1/3 C flour (omit when using for GM day), 1 tsp salt, 1/2 tsp paprika, 4 boneless chicken breasts, 2 Tbs. olive oil, 2 1/2 C. chicken broth, 1/4 C. chopped fresh dill or 1 Tbs. dried dill-divided. 8 sm. red potaotes-halved, 12 oz fresh green beans (two cups), 1 Tbs lemon juice Steps: 1. Combine flour (omit for Gm days),salt and paprika on a plate. Coat chicken w/mixture, reserving excess (for Gm days sprinkle chicken with salt, and paprika). 2. Heat oil in a large skille over med-high heat. Add chicken, cook until browned, about 5 min. Turn chicken. 3. Add reserved flour mixture (skip on GM days), Stir well. Add chicken broth. Stir in 1/2 of the dill. Bring to a boil. Add potatoes. Reduce heat. Cover; simmer for 10 min. 4. Add green beans. cover and simmer until chicken and potatoes are tender about 10 min. Stir in lemon juice. Sprinkle w/ remaining dill.

Spicy Seared Chicken Prep-15 min. Cooking-20 min. Serves 6. ING: 1/2 C. golden raisins, 1/2 C. white wine, 6 skinless boneless chicken breasts, 1 lemon halved, 2 tsp crushed peppercorns, 1 tsp ground coriander, 1/2 tsp salt. 3 Tbs. balsamic vinegar, 1 Tbs olive oil, 1/4 C. chicken broth, 1 Tbs chopped garlic-divided, 2 sm red chiles chopped-divided, 2 Tbs chopped fresh tarragon or 2 tsp. dried tarragon. Steps: 1. Combine raisins and wine in a small dish. Rub chicken w/lemon and squeeze lemon onto chicken. Combine peppercorns, coriander and salt; rub into chicken. 2. Heat oil in a large skillet over high heat. Add chicken. Cook, turning once, until lightly browned about 2 min per side. remove from skillet. 3. Add vinegar, broth, half of garlic, half of chiles, and raisin mixture to skillet. Boil for 1 min. Return chicken to skillet. Lower heat to med. Cook covered 10 min. longer. 4. Remove chicken from skillet. Place on a serving platter. Add remaining garlic and chiles toskillet. Stir well. Pour over chicken. Top with tarragon. Variation: top chicken with chopped cilantro instead of tarragon for a complete change of flavor. Notes: You can save a little time using dried red pepper flakes instead of chopping the red chiles as instructed.

Crock Roast and Beans

1 medium onion, chopped
3 lb beef roast
seasonings: salt, pepper, garlic
1 can tomato sauce
1 lb pinto beans, pre-soaked
1 can Ro-tel
½ can water

Assemble the ingredients in the order given and cook on low at least 8 hours. (Cook the first hour on high and then turn to low.)

[Dowpat]

Hot and Sweet Curried Fruit Prep. time-10 min, cooking time 20 min. Serves 6 ING: 1 (15 oz) can pear halves-drained, 1 (15 oz) can peach halves-drained, 1 (15 oz) can pineaple chunks-drained, 12 maraschino cherries, 2/3 C. blanched slivered almonds, 3/4 C. light brown sugar (use maple syrup to keep GM), 1 tsp. curry powder, 4 Tbs. butter. Steps 1. Preheat oven to 375. Place pears, peaches, pineapple, cherries and almonds in a med. baking dish. 2. Combine brown sugar (maple syrup), curry powder and butter in a small sauce pan. Cook over low heat, stirring, until butter is melted, about 2 min. 3. Pour bown sugar mixture over fruit. Stir lightly. 4. Bake fruit until hot and bubbly, about 20 min.

Baked Apples Prep time 20 min, cooking time 45 min. Serves 6 ING: 4 medium Granny Smith apples, 1/2 cups raisins, 1/2 C. light brown sugar (use maple syrup to keep GM), 3 Tbs. butter, 1/2 C. apple cider. Steps: 1. Preheat oven to 350. Core each apple almost to, but not through, the bottom and place them in a baking dish. 2. Toss raisins w/ brown sugar (maple syrup) in a small bowl. Put the raisin mixture into the center of each apple. 3. Sprinkle w/ cinnamon; dot with butter. Pour cider over and around apples. 4. Bake for 45 min or until apples are tender, basting occasionally with pan juices. Serve warm or cool. Variation: Add some sweetness to these apples by using chopped dates instead of raisins. Notes: To keep apple skins from wrinkling while they bake, cut a few slits in the skin before putting them in the oven.

Fruit Kebabs w/Strawberry Sauce Prep. time 20 min. Cooking time None. Serves 6. ING: 1 honeydew melon-halved and deseeded, 12 fresh strawberries, 1 small pineapple-cut into chunks. DIP: 1/2 C. sliced fresh strawberries-hulled, 1/2 C, vanilla custard-style yogurt, 1 tsp. honey. 1. Cut 1/2 of honeydew melon into chucks. Thread strawberries, pineapple and honeydew chuncks on 6 wooden skewers. 2. For dip, gently mash sliced strawberries ina small bowl. Add yogurt and honey. Mix well. 3.. Decoratively carve out remaining honeydew half (I use a bowl), and spoon strawberry dip into the honeydew "bowl". 4. Place filled honeydew on a serving platter. Arrange fruit kebabs around melon.Variation: Use cantaloupe and watermelon.

This is not only delicious but a different sort of pie...that can be customized w/ other fruit in season...like mangos, kiwi etc. No baking allowed...nice for dog days of summer. Hope you like it.

Pieshell:
1 3/4 C raw almonds soaked overnite and then drained
1 c soft pitted dates
3/4 c ground sunflower seeds (I grind mine in a coffee bean grinder that I use expressly for grinding nuts/seeds)
1/2 c ground rolled oats

Soak almonds overnite, drain and place in food processor with an S blade along w/ rest of ingredients (alternate almonds, dates, seeds and oats until all run through). Process until soft dough forms. Place dough between 2 sheets of wax paper or plastic wrap. Roll until crust about 1/4" thick. Peel off top layer of paper or wrap and place lightly oiled pie plate on top of it...gently slide hand under crust and plate picking it up and inverting it. Remove remaining paper. Press dough gently into pie plate. Makes 10" crust

Fruit Filling
7 or 8 large ripe strawberries
5 soft pitted dates
2 ripe bananas
1 c apple juice
1 TBSP agar agar flakes (health food store)

Combine agar agar and apple juice...bring to boil 1 min (only cooking done in whole recipe) Simmer additional minute and remove from heat. While juice is cooling slightly blend other ingredients in food processor or blender until well mixed. Combine w/apple juice mixture.

Cut 2pints of fresh strawberries into quarters and gently fold into fruit filling/binder. Mix well. Carefully fill pie shell. You may decorate w/ 1/2 pt of qtred strawberries...or how about strawberries and sliced kiwis or...?
Cover w/ plastic wrap and chill for at least an hour before eating.

[Dowpat]

Tasty Pork Ragout

½ lb pork loin, cubed
1 small onion, cut into wedges
1 large clove garlic, pressed
½ tsp dried rosemary, crumbled
2 Tbsp margarine (butter)
salt & pepper to taste
1 chicken bouillon cube
½ C. boiling water
2 C. DOLE Cauliflower florets
1 C. DOLE Carrots
1 cup hot cooked rice (Brown or omit for GM)

In a 10-inch skillet, sauté’ pork, onion, garlic and rosemary in margarine over medium-high heat until pork is browned. Sprinkle with salt and pepper to taste.

Dissolve bouillon in water in cup; stir into pork mixture. Reduce heat. Cover’ simmer 20 minutes.

Add cauliflower and carrots. Cover; simmer 5 minutes longer or until tender-crisp. Serve over rice. Makes 2 servings.

Substitutions: Broccoli for cauliflower and add mushrooms. About any 2 veggies would work.

Pot Roasted Pork

4 to 5 lb pork loin roast
salt and pepper
1 clove garlic, sliced
2 medium onions, sliced
2 bay leaves
1 whole clove
1 cup hot water
2 Tblspn Soy sauce

Rub pork roast with salt and pepper. Make tiny slits in meat and insert slivers of garlic. Place roast in broiler pan and broil 15 to 20 minutes to remove excess fat. ( Usually trim fat and skip this step.)

Put 1 sliced onion in bottom of CROCK-POT. Add pork roast and remaining onion and other ingredients. Cover and cook on low until done-about 10 hours.

SALSA - chop up the following and throw together. Let flavors blend for a bit before serving. (You can be creative here in what fruits you use.)

2 peaches
1 lg can pineapple tidbits
1 red pepper
1 small red onion
1 small can chopped green chiles
juice of one lime

PORK CHOP MARINADE (CHICKEN & MILD FISH TOO!)
2 tbsp olive oil
2 tbsp soy sauce
1/4 c OJ
3 TBSP Carribean Jerk Seasoning (I use McCormicks)

Mix together and let your chops sit. I poke holes in them w/ a fork so the marinade really sets in. Then I use the marinade to pan fry them.

Cook up a can of black beans. This is awesome because the sweetness of the salsa goes well with the jerk seasoning!!

Word of advice: You may become addicted!!

[Dowpat]

Salads:

Chicken Ceasar Salad:
Ingredients, 4 skinless, boneless chicken breasts (4 oz each), 1 head romaine lettuce, Juice of 1 lemon, 2 hard-boiled eggs, 1/2 tsp pepper, 1/4 C. parmesan cheese, 1 C. croutons (leave off for God made salad) DRESSING: 2 cloves garlic, 1/4 C. Olive oil, 1/4C grated Parmesan cheese, 1 TBS worcestershire sauce (may need to leave out), 1/4 tsp dry mustard...I don't have dry mustard so I use regular, 1/2 tsp salt, 2 Tbs lemon juice. Directions: Preheat broiler. for dressing, process garlic, oil, Parmesan, Worchesterhire sauce, mustard and salt in a blender for 15 sec. Add lemon juice; process until smooth. 2. Broil chicken until juices run clear when meat is pierced with a knife, about 15 min. Cut chicken into bite-size pieces; set aside. 3. Rinse lettuce leaves and pat dry. Tear lettuce into large pieces; place in a large salad bowl. Squeeze lemon juice over top; toss lighty. 4. Peel and chop eggs. Add eggs, chicken, pepper and dressing to salad bowl; toss lithtly. Sprinkle shredded Parmesan and croutons over salad (again leave off croutons). Variation: Use drained canned white tuna or canned salmon instead of the chicken for a seafood twist.

Tri-Colored Slaw:
Indredients: 1 small head green cabbage, 1/2 small head read cabbage, 1 C shredded carrots(2 med), 3/4 C cider vinegar, 1/3 C. water, 1/3C sugar (sub in honey or maple syrup to make GM), 1 tsp celery seeds, 1 tsp salt, 3 tbs olive oil.Directions: Coarsely shred cabbage. Combine shredded cabbage and carrots in large bowl with tight fitting lid. 2. Combine vinegar, water, sugar, celery seeds and salt in a small sauce pan. Bring to a boil. Stirring until sugar dissolves completely. Remove from heat. 3. Blend oil into hot sugar mixture. Add cabbage mixture; mix well. Cover tightley. 4. Chill slaw until serving time, turning and shaking bowl occasionally to coat slaw with dressing. Varations and tips: For an interesting flavor variation try substitute caraway seeds for celery seeds. For the crispest slaw, immerse the shredded cabbage and carrots in ice water and soak for 1 hour. Drain and spin veggies dry before adding dressing.

Tropical Fruit Salad:
Ingredients: 2 bananas, 2 C fresh pineapple chuncks or 1 20 oz can pineapple chuncks-drained, 1 10 oz can mandarin oranges-drained, 2 C chopped granny smith apples (2 med) 1 C sliced strawberries, 1/2 C thawed frozen limeade concentrate, 1/2 C honey, 1/4 C olive oil, 1 tsp poppy or papaya seeds.Directions: Slice bananas. Combine pineapple, mandarin oranges, apples, bananas and strawberries in a large bowl; mix gently. Tightly cover; refrigerate. 2. Combine limeade, honey and oil in a small bowl; whisk until well blended. 3. Stir poppy seeds into limeade mixture. Pour over fruit salad. 4. Gently mix fruit salad. Spoon into individual dessert glasses. Serve immediately. Variation and tips: For added crunch add 1/2 silvered almonds to the fruit just before serving. Speed up the chilling time in step 1 by storing canned fruit in the refrigerator. A round appple corer-slicers will remove the core and cut an apple into wedges with one swift motion--a real time saver.

Warm Chicken Salad
Ingredients: 1/4 C. soy sauce, 1/4 C. brown sugar (sub maple syrup), 2 tsp. oilive oil, 1/2 clove garlic, crushed, 6 skinless, boneless chicken breasts (4 oz. each), 8 C. mixed salad greens, 1/2 C shredde carrot, 1/ C. chopped green bell pepper, 1/2 C sliced green onions. Dressing: 1 C. Mayo, 3/4 C plain yogurt. (Skip the dressing for a GM meal)Directions: 1. Preheat grill. Mix soy sauce, brown sugar, oil and garlic. Reserve 1/3 of marinade. Brush over chicken. Grill, basting with reserve marinade about 10 min. Cut into strips. Keep warm. 2. Combine salad greens, bell pepper and green onions in a salad bowl' toss lightly to mix. 3. For dressing blend mayo and yogurt into a small bowl. 4. Toss chicken strips with salad greens. Spoon dressing over warm chicken and salad and serve immediately. I would save a bit of the soy sauce and maple syrup and drizzle over the salad in the place of dressing with mayo and yogurt.

Mixed Greens with Mustard Dressing: Indredients: 1- 12 oz package mixed salad greens (fresh is best), 1/2 C. feta cheese, 1/2 C croutons (leave off). Dressing: 1 C. balsamic vinegar, 1/3 C. olive oil, 1/3 C. honey, 1/2 tsp garlic powder, 1/4 tsp dried basil, 1/4 tsp dry mustard, 1/8 tsp cayenne pepper.Direction: Rinse greens and pat dry. Wrap in moist paper towels. Chill unti serving time. 2. For dressing, combine vinegar, oil, honey, garlic powder, basil,. mustard and cayenne pepper mix well. 3. Place greens in a salad bowl. Drizzle with dressing, toss to coat. 4. Crumble feta coarslely. Sprinkle over salad. Top with croutons. Serve immediatly. Variation: Make this quick salad a main-dish meal by mixing in sliced, grilled chicken or turkey.

Three Bean salad: Ingredients: 1 (8 oz can) green beans, 1 (8 oz) can wax beans, 1 (8 oz) can red kidney beans, 1 stalk celery, 1 sm green bell pepper, 1 small onion, 1/2 C. white vinegar, 3 Tbs water, 1/2 C. sugar (honey subs nicely.), 1 tsp salt, 1/2 tsp pepper, 3 1/2 Tbsa. olive oil.Directions: Drain all cans of beans. Coarsely chop celery and bell pepper. Cut onion into thin slices. 2. Combine beans in a large bowl; toss gently. Stir in celery, bell pepper and onion. 3. Combine vinegar and water in a jar with tight lid. Add sugar (honey), salt and pepper; shake until mixed. Add oil; shake until well combined. 4. Pour dressing over bean mixture, tossing to coat. Chill covered, unti ready to use. Stir before serving. Variation: For a pretty variation add red bell peppers and white beans.

Grilled Chicken and Vegetable Salad: Ingredients: 4 skinless, boneless chicken breasts, 1 tsp lemon pepper seasoning, 1 red or green bell pepper cut into thick slices, 2 zucchini, cut into 1 inch chunks, 4 green onions, 1 head romaine lettuce, 8 cherry tomatoes-halved, 1/2 C Italian salad dressing ( I make my own.Directions: Grease grill rack. Preheat grill to med. Sprinkle chicken with lemon-pepper seasoning. Arragne chicken, bell pepper, zucchini and green onions on grill rack. 2. Grill, turning several tiems, until veggies are tender and chicken is cooked through, about 15 minutes. Tear lettuce; place in large salad bowl. Add cherry tomatoes; toss. 3. Slice cooked chicken into bite-size pieces. 4. Place chicken and veggies over lettuce. Pour dressing over salad; toss well

Tuna and whit bean salad: Ingredients: 2 (16 oz) cans great Northern or navy beans, 1-6 1/2 oz can solid white tuna, 1 C. chopped fresh parsley, 1 Tbs dried basil, 1/2 C. chopped green onions, 4 Tbs fresh lemon juice, 2 TBS red-wine vinegar, 1/3 C. olive oil, 1/4 tsp salt, 1/4 tsp pepper. Directions: Drain beans; rinse, then drain again, Place beans in large serving bowl. 2. Drain tuna. Add to serving bowl, breaking up chunks with a fork. Add parlsey, basil and green onions; mix well. 3. Combine lemon juice, vinegar, oil, salt and pepper in a glass jar with a tight lid. Shake until well mixed. 4. Pour dressing over salad; stir gently.

Honeyed Apple Salad: Ingredients: 3/4 C. half and half, 3 Tbs lemon juice, 1 Tbs honey, 1 tsp cinnamon-divided, 4 tart apples, cut into chunks. Directions: Combine half and half, lemon juice and 1/2 tsp cinnamon in a med. bowl. Beat witha fork until smooth. 2. Add apples to bowl. Stir gently to coat with dressing. 3. Sprinkle with remaining cinnamon before serving.

Citrus Seafood Salad: Ingredients: 20 oz cod fillets, 3 Tbs oilve oil-divided, 1/2 C. frsh orage juice, 1/2 C frsh lemon juice, 1/4 C. frsh lime juice, 1/2 tsp. hot red pepper sauce, 1 Tbs. white-wine vinegar, 1 tsp salt, 1 C. minced red onion, 6 green onions, minced. 1 Tbs minced garlic, 1/3 C. finely chopped parsley, 1/4 tsp pepper, 1 red onion-thinly sliced. Directions: 1. Pre-heat oven to 400°. Grease a baking sheet. Arrange fillets on sheet. Brush with 1 Tbs oil. bake until fish flakes easily w/a fork, about 15 min. 2. Meanwhile, combine orange, lemon and lime juice, remaining oil, hot pepper sauce, vinegar, salt, onion, green oions, garlic, parlsey and pepper in small bowl and mix well. 3. flake fillts into a large bowl. Add juice mixture; mix well. 4. Spoon salad into bowls and serve. Variation: Firm white fish or shelled and deveined shrimp will work in this salad just as well.

Summer Vegetables with Citrus Dressing: Ingred: 2 tomatoes, 2 cucumbers, 2 Tbs. lemon juice, 2 Tbs. lime juice, 1 clove garlic-minced, 1/2 tsp salt, 1/4 C. olive oil, 1/3 C. chopped cilantro, 1/4 tsp pepper, 12 oz radishes, 6 green onions. Directions: Seed and chop tomatoes. Peel, seed and chop cucumbers. 2. Combine lemon juice, lime juice, garlic and salt in a large bowl. Add olive oil. Beat with a fork or wire whisk until dressing is well blended. Add cilantro and pepper. 3. Chop radishes. Cut green onions into thin slices. 4. Add tomatoes, cucumbers, radishes and green onions to bowl. Stir well. Variation: For a refreshing note, add 1/3 C. chopped fresh mint to this salad before serving.

Poppy seed Dressing with Salad greens: Ingred: 1 shallot, 1/4 C. honey, 3 Tbs. cider vinegar, 2 Tbs. olive oil, 2 tsp dijon mustard, 2 tsp poppy seeds, 1/2 tsp salt, 1/4 tsp pepper. Salad: 6 C. green leaf lettuce, 1 (11oz) can mandarine oranges, 1 apple, chopped.
Directions: Mince shallot. Place in med. bowl. Add honey, vinegar, olive oil, mustard, poppy seeds, salt and pepper. Whisk until very well mixed. 2. For the salad, tear greens into bit-size pieces. Place in a large bowl. 3. Drain oranges; add to greens in bowl. Add apple. 4. Pour dressing over salad and toss well. Variation: Vary the fruit according to the season. Pears, strawberries and kiwifruit will all benefit from this dressing.

Tropical Crunch Salad: Ing: 1/4 C sugar (use honey or maple syrup), 2/3 C. pecan halves (almonds work too). Dressing: 2/3 C. olive oil, Juice of 2 limes (about 1/4 C.), 2 Tbs orange juice, 2 Tbs sugar (honey), 1 tsp grated lime peel, 1 tsp grated orange peel, 6 C. torn romaine lettuce, 6 C. torn leaf lettuce, 1 red onion-thinly sliced, 1 large orange-peeled-sliced or sectioned, 1 pinte strawberries hulled and halved, 2 avocados. Directions: Combine sugar (honey) and pecans in a small skillet, Cook over low heat until sugar melts. Stir to coat pecans. Spread on aluminum foil. Let cool. Break pecans apart. 2. Meanwhile, combine oil, lime juice, orange juice, sugar, lime and orange peel in a jar with tight lid. Cover and shake well to combine. 3. Combine lettuces, onion, orange and strawberries itno a large bowl. 4. When read to serve, peel, pit and slice avocados. Add to bowl. Drizzle dressing over sald. Toss gently. Top with pecans. Variation: Spice up the pecans by adding 1/4 tsp each cayenne, cinnamon and cloves in direction 1.

WALDORF SALAD WITH PEACHES

1 cup diced peaches
1 cup diced sweet apple
1/2 cup diced green celery
1 Tbs chopped nuts (almonds are great!)

Combine and serve with homemade French Dressing:
2 parts oil,
1 part lemon juice or vinegar.

Dressing
For a single serving:

1 Tbsp Lignon-rich flax oil
1 Tbsp Apple Cider Vinegar
Juice from 1/2 a lime
1 tsp. Curry
1 tsp. Dill
1 tsp. Dried Mustard
1 tsp. Red Pepper
1 tsp. chopped garlic (from the jar)
1 Tbsp red onion
1 small handful chopped walnuts
8-10 grape tomatoes
1.5 Tbsp. crumbled goat's cheese, (real Feta) optional

Blend well and enjoy! As the only real GM salad

SPECIAL SALAD DRESSING
1 pint cider vinegar
1 tsp dill seed
1/2 tsp celery seed
Pinch mustard seed
1 clove garlic, finely chopped
1 tsp honey
1 tsp sea salt
1/2 tsp paprika
1 cup sunflower seed oil

Beat ingredients together in a large bowl of combine in a
jar or bottle and shake vigorously.

Salads and Sandwiches
Cheesy Fruit-N-Nut Salad

3 medium apples, unpeeled and chopped
2 C thinly sliced celery
1 (20oz) can unsweetened pineapple tidbits, drained
8 oz sharp Cheddar cheese, diced
¾ C slivered almonds, toasted
½ C commercial sour cream
½ C mayonnaise
Lettuce leaves

Combine apples, celery, pineapple, cheese, and almonds in a large bowl; toss gently. Combine sour cream and mayonnaise; add to apple mixture, tossing gently to coat. Serve on lettuce leaves, if desired. Yield: 6 servings.

Note: I substituted strawberries for pineapple, used raw almonds and reduced the mayo (I used Miracle Whip). I only did 2 apples and cut the other ingredients down.

Colorful Fruit Bowl

1 (8oz) carton plain yogurt
1 Tblspn honey
1 tspn lemon juice
Dash of salt
2 medium oranges, chilled
1 medium pink grapefruit, chlled
1 medium banana, sliced
1 cup sliced strawberries
½ cup cubed honeydew melon

Combine first 4 ingredients; chill. Peel and section oranges and grapefruit, placing sections and any juice in a bowl. Add remaining fruit, tossing gently.

To serve fruit, use a slotted spoon, and drizzle dressing over each serving. Serve immediately. Yield: 4 servings.

Salads and Sandwiches
Marinated Broccoli Salad

1 bunch fresh broccoli
1 jar sliced mushrooms, drained
1 red onion, sliced thinly
1 small jar of Zesty Italian Dressing

Wash and cut broccoli into bite sized pieces. Place into a bowl with a seal. Add mushrooms and red onion. Pour in enough Italian Dressing to coat the salad. Seal tightly, shake bowl gently to mix. Marinate for at least 1 hour. Best if marinated for longer.

Carrot-Raisin Salad
¼ C raisins
2 Tblspn cider vinegar
1 (8 oz) can unsweetened pineapple tidbits, undrained
Dash of ground cinnamon
Dash of ground nutmeg
¾ pound carrots, scraped and coarsely shredded

Combine raisins and vinegar in a small bowl; let stand 30 minutes. Drain, reserving the vinegar; set raisins aside.

Drain pineapple, reserving ¼ cup juice. Combine reserved juice, vinegar, cinnamon, and nutmeg. Toss with raisins, pineapple and carrots; chill. Yield 4 servings.

From 1984 Southern Living Annual Recipes


Grapefruit Winter Salad
1 ripe avocado, peeled and cubed
2 bananas, sliced
Lemon juice
1 C finely shredded green cabbage*
1 C finely shredded red cabbage*
2 Pink grapefruit, peeled and sectioned
Commercial blue cheese salad dressing

Sprinkle avocado and bananas with lemon juice; set aside.

Combine the cabbage, tossing well.

Mound cabbage in center of a serving platter. Arrange avocado, bananas, and grapefruit around cabbage. Serve with blue cheese dressing.

*Yeah right! Bagged slaw for me!

Barbeque Slaw

Coarsely grate a head or two of cabbage.

Per head, add:

1/2 cup healthy ketchup
1/4 cup mustard
1 Tbs sea salt
1 Tbs black pepper
1/2 cup dark brown sugar (optional) or try Whey Low Gold (low glycemic natural sweetner)
1/4 cup squeezed lemon
1 Tbs mustard seed
Dash cayenne pepper
28-oz. can tomatoes (peeled)
1/2 cup vinegar
1 medium onion, chopped
1 green pepper, chopped

Mix well and enjoy. This recipe is great for cook-outs
and family get-togethers.

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Marinated Summer Veggie Salad

Makes 8 servings

Dressing:
1/2 cup flax oil *see note
1/3 cup apple cider vinegar
1 clove garlic (optional)
1/4 teaspoon dry mustard powder
Celery seed (a few good shakes)
Stevia to taste (I added a few small shakes)
Fresh dill sprigs, to taste
Fresh Italian parsley sprigs, to taste

Salad:
2 cups cauliflower flowerets
4 carrots, peeled and sliced
4 stalks celery, chopped
2 cups shredded green cabbage
1 green bell pepper, cut into small strips
1 red bell pepper, cut into small strips
1 yellow bell pepper, cut into small strips
1/2 cup black olives, drained
1-14 ounce can artichoke hearts, drained and quartered
1/2 bunch fresh dill
1/2 bunch Italian parsley


Salad: Place veggies in a flat (easier to marinate) non-metal container w/ a lid. Pour dressing over; place lid on tightly and shake well. Refrigerate several hours or overnight. Shake up salad occasionally to marinate evenly. Adjust seasonings if desired. Mix in sprigs of fresh dill and Italian parsley. (I like to use a lot!)

Dressing: Combine ingredients in a hand blender or mini processor and blend well.

Yogurt-Tahini Dressing

1 cup plain nonfat yogurt
1/2 cup tahini (purchase at health food store)
Juice of 1/2 lemon
1 clove garlic, finely chopped
1/4 tsp salt
2 Tbs finely chopped parsley
1 Tbs finely chopped scallions

In a large bowl, use a whisk to mix together all of the ingredients until smooth. That's it--simple. If there are some folks in your family/party that don't like raw garlic
and you have the time, you can roast the garlic before adding it to the mixture.

Serve this simple recipe over your salad as a nice thick dressing or put it in a bowl in the center of a nicely arranged vegetable platter. Your kids and guests will love
it, and you will appreciate its low-fat/high-protein content. What's best, it's short and simple and will give you plenty of time to enjoy your party.

Mediterranean Rice Salad

1 cup cooked long-grain brown rice or basmati rice
1 tablespoon olive oil
4 medium zucchini, sliced
1-2 tablespoons water
1 tsp dried basil
1 tsp dried oregano
4 cups of mixed lettuces
2 cups spinach or arugula, coarsely chopped
1 cup alfalfa sprouts
½ cup pimento stuffed green olives, sliced

Garlic Herb Dressing

1 clove garlic
5 tablespoons olive oil
2 tablespoons fresh lemon or lime juice
½ tsp marjoram
¼ tsp dried mint
½ tsp dried thyme
1/8 tsp dried tarragon
½ tsp sea salt, or salt free seasoning
Fresh ground pepper

Prepare the zucchini. Heat oil in wok or skillet. Add zucchini slices and toss in oil. Sprinkle with water and continue tossing for several minutes until zucchini turns a brighter color. Add basil and oregano. Toss gently. Set aside.

Prepare the dressing. Place all ingredients in a bowl and whip with fork or whisk, or combine ingredients in a blender.

Assemble the salad. Break lettuce into bite size pieces and combine in a large bowl with spinach and sprouts. Add rice, zucchini, olives and dressing. Toss well. Serves 2.

Middle Eastern Cucumber & Tomato Salad

(makes 4-6 servings)

4 cups peeled cucumbers, cut in 1/2-inch chunks

4 cups riped tomatoes, cut in 1/2-inch chunks

1 large red or green bell pepper, cut in 1/2-inch chunks

3 tablespoons fresh cilantro, chopped (optional)

3 tablespoons fresh mint, chopped (optional)

1 cup crumbled or cubed feta cheese (optional)

1/2 cup pitted kalamata olives (optional)

2 scallions, cut in 1/4-inch slices (optional)

3 tablespoons fresh lemon juice

3 tablespoons extra virgin olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1) Chop the fresh vegetables as described above and place in a large salad bowl or glass bowl. Refrigerate until ready to serve so the salad will be nice and cold. If adding olives, feta, herbs, and/or green onion, sprinkle them evenly over the salad.

2) Mix the oil and vinegar, salt, and pepper in a small bowl and set aside until ready to serve.

3) Pour the dressing over the vegetables, toss.

4) Taste for salt, pepper, quantity and balance of the dressing. Add more of any of the dressing ingredients if you like.


Summer Salad
cobs sweet corn, as close to fresh picked as you can find
1 fat heirloom tomato (try a lush Brandywine or Purple Cherokee for the color) any fresh *real* tomato will work, no greenhouse ones here!
1/2 ripe avocado, cubed
1/4 cup feta
4 leaves basil
dash of truffle salt (or fleur de sel, if you can't find the truffled salt)
a pinch of pepper

Shuck the ears of corn. Clean them. With a sharp knife, shave the ears of corn. Set aside.

Chop the tomato into small pieces. Add the tomato to the bowl of corn kernels.

Cut the avocado into small cubes. Add these. Crumble a few handfuls of the feta cheese into the mix. Tear the basil leaves apart, roughly, and toss the pieces into the salad. Add the salt and pepper. Taste. Enjoy!

[Dowpat]

Stove Top Sesame Vegetables: Prep time 20 min. Cook time: 10 min. Serves 6 ING: 2 red bell peppers, 2 green bell peppers, 2 med. zucchini, 4 sm. carrots, 1 Tbs olive oil, 1/2 sm. head read cabbage, thinly sliced, 1/4 tsp salt and pepper, 4 tsp white wine vinegar, 1/4 C. water, 1 TBS sesame seeds.
Directions: 1. Cut bell peppers, zucchini and carrots julieene-style. Heat a large skillet over medium-high heat; add oil. Add bell peppers, zucchini and carrots. Stir-fry for 5 min. 2. Add cabbage, salt and pepper to skillet. Stir-fry 1 min. 3. Mix vinegar and water in a measuring cup; add to skillet. Stir-ry for 3 min. 4. Add sesame seeds to skillet. Stir fry for 1 min. remove vegetables to a serving bowl with a slotted spoon. Serve Immediately. Notes: Cabbage turns brown quickly. Before storing soak cabbage briefly in cold water with a touch of vinegar to preserve its freshness. Drain; store in a resealable bag for up to two weeks. Place vegetables that need to be sliced in a food processor fitted with a large slicing blade. It will be quicker than julienning them by hand. Variation: Sub. a few drops of sesame oil for the seeds and add 1/4 tsp. hot pepper oil for a touch of heat.

Vegetable Strata: Prep time: 10 min, Cooking time: 30 minutes, Perfect Partner: roast chicken, Serves 6
ING: 1 (10 oz) package frozen zucchini-thawed ( I think fresh is better), 1 (10 oz) package frozen yellow squash,-thawed ( Again I like fresh better), 1/2 med. onion-sliced, 1/4 C. water, 4 eggs, 2 C. Shredded Cheddar cheese, 1 tomato-sliced, 1/2 tsp. salt, 1/4 tsp red pepper flakes Directions: Preheat oven to 350°. Grease a medium baking dish. Place zucchini, yellow squash and onion in 1/4 C. water in a med. saucepan. Cook over high heat for 5 min. 2. Drain veggies thoroughly. Set aside. Beat eggs in a med. bowl with a fork. 3. Add drained veggies, cheddar, tomato salt and pepper flakes to eggs; stir well. 4. Pour vegetable mixture into prepared baking dish. Bake unit set, about 30 min. Cut into squares to serve Variation: For a change of pace sub. frozen french-cut green beans for the zucchini.

Stir-Fried Red Cabbage: Prep. time: 10min. Cooking time: 10 min.
ING: 4 Tbs olive oil ( I use much less), 1 clove garlic-crushed, 1/4 tsp ground ginger, 1 large red cabbage-shreded, 2 Tbs soy sauce, 2 Tbs sesame seeds-toasted and crushed.Steps: 1. Heat oil in a large skillet over med-high heat. Add garlic and ginger. Cook about 1 min. 2. Add cabbage to skillet. Stir-fry until cabbage is wilted, about 5 min. 3. Add soy sauce to skillet; stir. Remove from heat. 4. Place cabbage in a serving bowl. Sprinkle with sesame seeds.

Summer Squash Saute:Prep. time: 10 min. Cooking time: 10 min. Perfect partner to Grilled chicken. Serves 6 ING: 3 med. yellow squash, 3 med. zucchini, 1 large onion, 1 large green bell pepper, 2 med carrots, 3 Tbs butter, 1/2 tsp salt, pepper, dried basil, dried thyme and dried rosemary.Steps: Slice squash, zucchini, and onion into 1/4" slices. Julieene bell papper and carrots. 2. Heat butter in a large skillet over med. heat; add veggies, salt, pepper, basil, thyme and rosemary. 3. Cook vegetables stirring continually, until tender, about 10 min. 4. Remove veggies to a serving bowl with a slotted spoon. Serve immediately.

Buttery Summer Vegetables: Prep. time 20 min. Cooking time: 20 min. Perfect partner: London Broil. Serves 4.
ING: 4 tomatoes-cut into quarters, 1 large onion-sliced, 2 small zucchini- sliced, 1/2 green and 1/2 red bell pepper-julienned, 1 1/4 C. broccoli, 1 1/4 C. cauliflower, 1 Tbs brown sugar (omit or sub maple syrup to keep GM), 2 Tbs chopped fresh basil or 2 tsp dried basil, 1 tsp instant beef bouillan granules, 2 Tbs butter. Steps: 1. Preheat grill. Combine tomatoes, onion zucchini, green, red pepper, broccoli and cauliflower in a larg bowl. Mix gently. 2. sprinkle veggies with brown sugar, basil and bouillon granules; toss gently to mix. 3. Spred veggies on large sheet of heavy duty foil. Dot w/butter. Fold up foil to enclose vegetables, sealing edges. 4. Place on grill rack. Grill over med. coals until vegetables are tender, about 15 to 20 min. Remove foil and place in a serving bowl. (I have baked them in the oven too). Variation: These vegetables make a delicious and instant cold antipasto. Simply double the recipe and store in the refrigerator.

Zucchini Italiano: Prep. time: 10 min. Cooking time 20 min. Serves 6.
ING: 3 Tbs olive oil, 2 med. onions-chopped, 3 cloves garlic-minced, 2 med. red bell peppers-thinly sliced, 3 large tomatoes-peeled and chopped, 1/2 tsp salt, 1/4 tsp pepper, 3 large zucchini-diced.Steps: 1. Heat oil in large skillet over medium-high heat; add onions and garlic. Cook, stirring occasionally, until onions are tender, about 5 min. 2. Add bel peppers to skillet. Cook unitl peppers begin to soften, about 5 min. 3. Add tomatoes, salt, pepper and zucchini to skillet. Reduce heat to med-low. Cook vegetables, covered, until peppers and zucchini are tender, about 10 min.Variation: For a mexican flavor, add 1 tsp. ground cumin with the tomatoes during step 3. Notes: When peeling tomatoes, instead of dunking them one-by-one in boiling water to loosen the skins, place all of them in a large bowl. Pour the boiling water over top. Once cool enough to handle, slip off the skins.

Grilled Eggplant:Prep. time: 20 min. Cooking time: 5 min. perfect partner: Pork kebabs. Serves4ING: 2 med. eggplants, 1 tsp salt, 2 Tbs olive oil, 2 Tbs lemon juice, 1/2 tsp garlic salt.
Steps: 1. Preheat grill or broiler. Grease grill rack or broiler pan. Slice eggplants int 1/2' thick slices. 2. Sprinkle salt over eggplant slices. Let sit for 15 min. Pat dry with paper towels. 3. Meanwhile, combine oil, lemon juice and garlic salt in a small bowl. Brush oil mixture onto both sides of each eggplang slice. 4. Grill eggplant, turning once, until tender, about 2 min. on each side. NOTES: Use tongs to turn the eggplant instead of a fork. The slices are very delicate and could fall apart if pierced. Fresh lemon juice is essential to the distincitve flavor of this side dish. Buy several pounds of lemons during peak season. Squeeze the juice and freeze in ice-cube trays. One cube will equal 1 Tbs. of juice.

Spaghetti Squash Italian-Style: Prep. time: 10 min. Cooking time: 15 min. Perfect Partner: Chicken Parmesan. Serves 4ING: 1 med. spaghetti squash (about 3 pounds), 1 Tbs butter, 1/2 C. prepared meatless spaghetti sauce ( I make my own), 1/4 C. shredded Parmesan cheese. Steps: 1. Pierce squash with the tip of a knife. Microwave on HIGH unitl tnder, about 15 min. 2. Let squash cool for 10 min; halve lengthwise. Remove seeds and strings. 3. Scrape out strands of squash with a fork into a med. bowl. Add butter; mix well. 4. Add spaghetti sauce and Parmesan; stir well. Variation add 1/4 C. sliced green and black olives to the squash for extra flavor and added color. Notes: the larger the spaghetti squash the thicker the strands. A tiny squash will yield strands the size of angle hair pasta and it will cook faster than a large squash, which has spaghetti-size strands. For and inexpensive, 1 dish dinner, add 1 C. of spaghetti sauce w/ meat and 1/2 C. low-fat cottage cheese to the squash in step 3. Bake this nutritious dish for 25 min before serving.

Green Beans in Dill Sauce: Prep time: 20 min. Cooking time 5 min. Perfect partner: Poached salmon. Serves6 2 C. water, 1 1/2 pounds green beans-remove stem end, 1/3 C. cider vinegar, 3/4 C. sliced green onions, 2/3 C. olive oil, 3 Tbs. chopped parsley, 3 Tbs chopped fresh dill or 2 tsp dried dill, 1/2 C. chopped walnuts, 1/2 tsp. salt.Steps: 1. Bring water to a boil in a large saucepan over high heat. Add beans. Cook covered, until crisp-tenter, about 5 min. Drain. Cover w/ cold water. 2. Pour vinegar and green onions into a blender. W/motor running , add oil in a thin stream. Process whole mixture for 1 min. 3. Combine, parsley, dill and walnuts with oil mixture in a med. bowl. and mix well. 4. Spoon dill sauce over beans in a large bowl. Stir well. Add salt and mix well. Notes: Snipping fresh dill w/ sissors instead of a knife will yield a fresher looking herb that tis not crushed and save you time cleaning up.

Sweet Glazed Carrots and parsnips Prep. time: 20 min. Cooking time: 15 min. Perfect partner-Roast beef Serves 6. ING: 8 med. carrots, 4 med. parsnips, 2 C. apple juice, 2 C. water, 3 Tbs butter, 1/3 C. Honey, 2 Tbs lemon juice, 1 Tbs chopped fresh mint or 1 tsp dried, 1/8 tsp nutmeg, 1/2 tsp salt, 1/8 tsp pepper.Steps: 1. Peel carrots and parsnips. Cut into 1/4" rounds. Combine carrots, parsnips, apple juice and water in a large pan. 2. Bring to a simmer over medium heat. Simmer until veggies are tender (10 min.) Drain and discard liquid. 3. Add butter, honey, lemon juice, mint, nutmeg, salt and pepper to pan. Stir well. 4. Cook, uncovered over med. heat, stirring until vegetables are glazed. Variation: For a gourmet touch, sub. rasberry vinegar for the lemon juice. you can save time if you use baby carrots.

Cheddar Baked Tomatoes Prep. time-10 min. Cook time-10 min. Perfect Partner-baked ham. Serves 6 ING: 3 med. tomatoes, 1/2 tsp seasoned salt, 2 Tbs melted butter, 1/4 tsp garlic powder, 1/2 C. shredded Cheddar cheese. Steps: 1. preheat oven to 375°. Cut tomatoes itno halves crosswise. Arrange in a med. baking dish. 2. Sprinkle seasoned salt over tomatoes; drizzle w/butter. Sprinkle w/ garlic powder. 3. Divide Cheddar cheese over tomatoes, pressing it gently onto each tomato half. 4. Bake tomatoes until they are heated through and cheese is melted, about 10 min.

Spanish Okra Prep. time-5 min. Cook time-35 min. Perfect Partner-pork chops. Serves 4. ING: 4 oz fresh okra, 2 large tomatoes, 3 Tbs. butter, 1/2 C. chopped onion, 1 tsp salt, 2 Tbs. chili powder, 1/2 waterSteps: 1. Trim and discard stem ends of okra. Cut okra into 1/4" slices. Dice tomatoes. 2. Melt butter in a med. skillet. Add okra, tomatoes and onion. Cook, stirring occasionally, until onion is tender, about 5 min. 3. Add salt, chili powder, and water to okra mixture in skillet; mix will. 4. cover, cook until vegetables are tender and mixture has thickened about 30 min. Variation: For a milder version, use a mild paprika instead of the chili powder, Notes: When buying fresh okra, look for small bright green pods that are less than 4" long. Large okra tends to be stringy.

Steamed Collard Greens Prep. time-25 min. cooking time-10 min. Serves 4. ING: 2 pounds collard greens, 1 1/2 C. water, 1 tsp salt, 1/2 tsp red pepper flakes, 1/4 tsp pepper, 2 Tbs butter, 1/2 tsp white vinegar. Steps: 1. Soak collard greens in plenty of water; drain. Rinse each leaf. Cut out and discard tough center ribs. 2. Tear leaves into bite-size pieces. Place in a large pot. Add water, salt, and red pepper flakes. 3.. Bring collard mixture to a boil over med-high heat. Cover; steam until collards are tender-about 10 min. Drain. 4. Place collards in a serving bowl. Add pepper, butter and vinegar; toss until butter is melted. Variation: For authentic Southern greens, add 3 slices bacon in step 2. Increase the cooking time to 1 hour. Leftover greens make a delicious quiche-type pie. Combine 1 C. cooked greens with 2 eggs, 1/4 C. milk and 4 oz monterey Jack cheese. Pour into a prepared pie crust. Bake at 350° for 45 min.

Hungarian Cabbage and Noodles prep time-15 min. cooking time-25 min. Perfect partner-mushroom soup. Serves 4 6 slices bacon-chopped, 1 sm. chopped onion, 1 med. head cabbage-chopped. 1 tsp salt, 1 (12 oz) package egg noodles (leave out to stay with GM and add more cabbage). 1/4 tsp pepper. Steps: 1. Cook backon and onion in a large skillet over med heat until onion is tender, stirring occasionally. Drain half of drippins. 2. Add cabbage and salt to skillet. Cook, covered, stirring occasionally, until cabbage is lightly browned, about 15 min. 3. Meanwhile cook noodles and drain. 4. Add nooldles and pepper to skillet. Stir to mix well. Variation: Turn this inot a 1 dish meal by adding a chopped kielbasa sausage to the skillet at the end of step 2.

Marinated Carrots:
Peel, slice into bitsized pieces 2 lbs carrots, and cook until firm but biteable--what I call "al dente". In the meantime prepare marinade of 1/4 cup olive oil, 1/8 cup white wine vinegar, juice of 1 large lemon, 3 cloves minced garlic, 1 TBS cumin, 1 Tsp. coriander, a a few squirts of some sort of hot sauce (I use louisiana hot sauce, tobasco would also work) whisk together. When carrots are done, put in bowl, pour over marinade, stir around, and refrigerate for at least 4-5 hours, tossing occasionally to coat. Nice side dish.

Fire and Ice Tomatoes
ING: 6 med. tomatoes-quartered, 1 med. onion-sliced, 1 med. green bell pepper-cut into strips, 1 large cucumber-sliced, 3/4 C. cider vinegar, 1 TBS maple syrup, 1 1/2 tsp. celery salt, 1 1/2 tsp. mustard seeds, 1/4 tsp salt, 1/2 tsp cayenne pepper, 1/8 tsp black pepper.Steps: 1. Combine tomatoes, onion, green pepper and cucumber inot a large bowl and mix well. 2. Combine vinegar, water maple syrup, celery salt, mustard seeds, slat, cayenne and black pepper in a small sauce pan. 3. Bring vinegar mixture to a boil. Cook for 1 min. stirring constantly. 4. Pour hot vinegar over vegetables. Cover; chill until ready to serve. Variation: For gazpacho salad, chop ingredients finely. Add 1 clove garlic and use white-wine-vinegar. Omit sugar and mustard seeds. Notes: The quickest and neatest way to serve this is with a slotted spoon. The leftover juice can be combined with mayo and sour cream for a flavorful homeade salad dressing....good for MM days. (The left over juice is good alone drizzled over a salad).

Baked Lentils with Cheese

1 ½ C dried lentils, washed and sorted
2 (8oz) cans tomato sauce
2 C water
1 medium onion, chopped
2 cloves garlic, crushed
1 ½ tspn salt
2 bay leaves
¼ tspn pepper
¼ tspn ground sage
1/3 tspn dried whole thyme
¼ tspn dried whole marjoram
2 carrots, thinly sliced
1 C thinly sliced celery
1 medium green pepper, chopped
2 Tblspn chopped fresh parsley
1 ½ C (6oz) shredded Cheddar cheese

Combine first 11 ingredients in a lightly greased 2 ½ quart casserole; cover and bake at 375 degrees for 30 minutes.

Add vegetables to casserole; cover and bake 30 minutes or until vegetables are tender. Stir in parsley; sprinkle cheese on top. Bake, uncovered, 5 minutes. Yield: 6 servings.
**I think this can be converted to the crock pot!

Brown Rice Parmesan

1 C uncooked brown rice
½ C chopped onion
2 Tblspn butter
½ C grated Parmesan cheese
4 slices bacon, cooked and crumbled

Cook rice according to package directions, reducing salt to ½ teaspoon; set aside. Saute onion in butter until tender. Add onion and Parmesan cheese to cooked rice; mix well. Sprinkle with bacon. Yield: 4 servings.

Spanish Brown Rice

1 ½ cups uncooked brown rice
¼ pound fresh mushrooms, sliced
2 small sweet red peppers, chopped
1 large onion, chopped
1 clove garlic, minced
2 Tblspn butter
2 C peeled, chopped tomato
1 Tblspn minced fresh cilantro or parsley
2 Tblspn soy sauce
1/8 tspn pepper

Cook brown rice according to directions on the package, and set aside.

Saute mushrooms, red peppers, onion, and garlic in butter in a large skillet 5 to 7 minutes or until vegetables are tender. Stir in the rice and remaining ingredients; cook until thoroughly heated. Yield: 6 servings.

Creole Zucchini - crockpot recipe

2 pounds zucchini
1 small green pepper, chopped
1 small onion, chopped
1 clove garlic, minced
1 Tsp salt
1/4 each pepper
4 each tomatoes, peeled and chopped
2 Tbs butter
2 Tbs minced parsley

Cut zucchini into 1/4-inch slices. In your crockpot,combine zucchini with green pepper, onion, garlic, salt,and pepper. Top with chopped tomatoes, then butter.Cover and cook on high for about 2 hours or until tender.
Sprinkle with chopped parsley.

Chickpea Curry

2 cups chickpeas
10 cups water
8 whole cloves
2 one-inch-long pieces of cinnamon
12 black peppercorns
3 Tbs vegetable oil
2 onions, finely chopped
4 cloves of garlic, finely chopped
1/2-inch piece of ginger, finely chopped
3 tomatoes, chopped
1 tsp salt
1 1/2 tsp ground cumin
1/2 tsp ground coriander

If you have the time, you can cook the chickpeas yourself rather than using canned. Be sure to clean them well before you cook them. Then, place the water, chickpeas, 4
cloves, one of the cinnamon pieces, and the peppercorns in a large pot. Bring this to a boil, reduce the heat, and allow the chickpeas to simmer, partially covered, for 2 to 3 hours or until they are tender.

When the chickpeas are ready, heat the oil in a frying pan and add the remaining cloves and cinnamon piece. Cook these for approximately 10 minutes. Then, add the onions.

When the onions are brown, add the garlic and ginger. Cook for 3 more minutes, then add the tomatoes. Cook the mixture for 10 minutes or until the tomatoes are soft.

To the mixture add the drained chickpeas (save the water), salt, cumin, and coriander. Cook for 12 minutes. You can
use the water to adjust the consistency of the curry. To make it more saucy, carefully add the cooking liquid, stirring and allowing time between each addition for the
curry to absorb the water.

Serve it with Basmati rice or pita bread.

Survival Rice:
2 cups brown rice
5 cups chicken broth or water
1/2 cup olive oil
2 T fresh lemon juice
salt and pepper to taste
Place water and rice in saucepan and bring to a boil cover and simmer 40 minutes. cool
Mix in evoo and lemon juice and toss refrigrate or freeze.
add one or more of the following
spinach, fresh or frozen-if froze thaw and drain
chopped green onion
left over chopped chicken, turkey, ham, or fish
canned tuna
canned beans , rinsed and drained
chopped leftover veggies
sauteed beef or turkey
Or anything you dream up.

Here is a great recipe that I just found, it was named for huricane season in Florida.
Survival Rice:
2 cups brown rice
5 cups chicken broth or water
1/2 cup olive oil
2 T fresh lemon juice
salt and pepper to taste
Place water and rice in saucepan and bring to a boil cover and simmer 40 minutes. cool
Mix in evoo and lemon juice and toss refrigrate or freeze.
add one or more of the following
spinach, fresh or frozen-if froze thaw and drain
chopped green onion
left over chopped chicken, turkey, ham, or fish
canned tuna
canned beans , rinsed and drained
chopped leftover veggies
sauteed beef or turkey
Or anything you dream up.
note:
I'm looking for brown rice idea's .If you have a favorite recipe please help me out ! I would like only your favorite ones that you love! I will post my favorite lentil soup recipe later. It is so good you will want to eat the whole pot . Thanks for the recipes!

[Dowpat]

Soups.

Zesty Gazpacho: Prep time-25 min. Cooking time None, Perfect Partner-grilled sausage Serves 6. Notes: When fresh tomatoes are expensive or poor quality subsitute canned whole tomatoes. Keep in mind the liquid will replace part of the tomato juice called for in the recipe. Ing: 1 sm. red onion, 1 sm. green bell pepper, 1 cucumber, 2 stalks celery, 3 large tomatoes, 1 clove garlic-crushed, 3 (6-oz) cans tomato juice, 3 (6oz) cans vegetable juice cocktail (v-8 or something similar), 2 Tbs red-wine vinegar, 2 Tbs, olive oil, 1 tsp salt, 1/2 tsp pepper, seasoned croutons and sliced green onions are optional. Directions: 1. Chop red onion, bell pepper, unpeeled cucumber, celery and tomatoes. Combine vegetables in a large bowl, tossing gently to mix. 2. Stir garlic into bowl. Add tomato juice, vegetable juice cocktail and vinegar-mix well. 3. Add olive oil, salt and pepper to bowl; stir. Chill, covered until serving time. 4. Ladle soup into bowls. Variation: for a spicier soup, add some hot pepper sauce or some finely chopped jalopeno.

Garden Chile: Prep time: 20 min, Cook time: 35 min. Serves 6
Ingred: 2 (16 oz) cans of kidney beans-drained, 1 (8 oz) can tomato sauce, 4 cloves garlic-crushed, 1 1/2 C. chopped onion, 2 TBS olive oil, 1 C. chopped celery, 1 C. Chopped carrots, 1 C. chopped green bell pepper, 1 (15 oz) can chopped tomatoes-can use fresh, 1 tsp. cumin, 1 tsp dried basil, 2 Tbs dried chili powder, 1/2 C. dry red wine or water, 1/2 tsp hot red pepper sauce, 1 C. shredded Cheddar cheese.Directions: 1. Combine kidney beans and tomato sauce in a large pot. Cook over medium-low heat. 2. Saute garlic and onion in oil in a large skillet over medium-high heat for 5 min. Add celery, carrots and bell pepper. Cook, stirring occasionally until vegetables are tender-about 10 min. 3. add vegetables to pot; stir. Add undrained tomatoes, cumin, basil, chili powder, red wine and red pepper sauce. Cook until schile is slightly thickened, about 35 min. 4. Ladle chii into soup bowls and sprinkle with cheese.

Sante Fe Meatless Chile: Prep: 20 min. Cooking time: 30 min Serves 6
Ingd: 1 Tbs butter, 1 med. onion-chopped, 1 C. chopped green onions-divided, 2 stalks celery-chopped, 1/2 green bell pepper-chopped, 1 clove garlic-nimced, 2 Tbs. chili powder, 1 (15 oz) can stewed tomatoes, 2 (16 oz can) stewed tomatoes, 2 (16 oz) can chili beans, 3 large carrots-sliced, 2 cups water, 1/2 C. Cheddar cheese.
Directions: Melt butter in a large saucepan over med. heat; add onion, 1/4 C. green onions, celery, bell pepper and garlic. 2. Add chili powder to saucepan; stir. Cook vegetables, stirring frequently, over med. heat for 5 min. or so. 3. Add tomatoes, beans, carrots and water to saucepan;stir. Simmer covered, for 30 min. or until vegetables are tender. 4. Ladle chili into bowls. Sprinkle with cheese and remaining green onions.

Traditional Minestrone: Prep: 20 min. Cooking time 50 min.
INGRED: 2 Tbs olive oil, 2 med. onions chopped, 2 C. chopped carrots, 2 cloves garlic-crushed, 2 stalks celery-chopped, 1 (9oz) box frozen cut green beans, 7 C. beef broth, 1 (14.5 oz) can stewed tomatoes, 1 C. elbow macaroni (leave out on a GM day), 1 (15 oz) can Great Northern beans-drained, 2 tsp dried basil, 1/2 C. parmesan cheese. Directions: 1. Heat oil in large pot over med.-high heat; add onions, carrots, garlic and celery. Cook, stirring occasionally, until carrots are slightly soft about 10 min. 2. Add green beans, broth and tomatoes to a pot. Bring soup to a boil. reduce heat. Simmer, covered for 30 min. 3. Add macaroni, beans and basil. Simmer, covered until macaroni is tender about 10 min. 4. Ladle soup into bowls. Top each serving with Parmesan.

Black Bean Soup: prep time: 10 min. Cooking time: 25 min. Serves 4
INGRED: 3 Tbs olive oil, 1/2 med. onion, finely chopped, 1/2 C. finely chopped celery, 1/2 med. green bell pepper-finely chopped, 1 clove garlic-finely chopped, 1 C. water, 3 Tbs olive oil, 2 (15 oz) can black beans, 2 (15oz) cans Mexican-style stewed tomatoes, 1/2 tsp cumin, coriander, salt and pepper, 1/4 C. sour cream (optional) Directions: 1. Heat olive oil in a med. skillet. Add onion, celery, bell pepper, and garlic. saute until vegetables are tender, about 5 min. 2. Drain and rinse beans. Combine sauteed vegetables, beans, water and undrained tomatoes in a large sauce pan. Stir in cumin, coriander, salt and pepper. 3. Cook, stirring occasionally, over me.-low heat for 15 min. Spoon 1/2 of bean mixture into a blemder. Process until pureed. Return to saucepan. 4. Cook soup, stirring occasionally, until heated throught, about 5 min. Ladle into soup bowls. Top each serving with 1 Tbs sour cream. Notes: If you can not find mexican-styled stewed tomatoes, sub. 1 can stewed tomatoes and 1 small can diced green chiles.

Barley Vegetable Stew Prep time: 10 min. Cooking time 30 min. Serves 6

INGRED: 2/3 C. barley (do not use quick type for GM...this will increase cooking time), 2 Tbs olive oil, 1 large chopped onion, 1 (10 oz) frozen lima beans, 1 (32 oz) package frozen stew vegetables, 1/2 C. chopped fresh parsley, 1 tsp dill deeds, 2 (14.5 oz) cans chicken broth, 3 large tomatoes-diced, 1 Tbs. chopped fresh mint. Directions: Cook barley according to package directions. Meanwhile, heat oil in a soup pot. Add onion, lima beans and frozen veggies. Cook, stirring, until onion is tender about 7 min. 2. Add parsley, dill seeds, and broth to soup pot; stir well. Cook, stirring occasionally. 3. Add tomatoes and cooked barley to pot. Simmer, uncovered stirring occasionally, until flavors are blended, about 25 min. 4. Add fresh mint to pot; stir well. Remove from heat. Serve hot. NOTES: This stew is a perfect candidate for your slow cooker. Place all the ingredients except the mind int ehcooker. Cover and cook on low for 6 hrs. or on med. for 4 hrs. Serve topped with mint.

Barley and Turkey Soup: Prep time: 20 min. cooking time 50 min. Serves 6

INGRED: 2 pounds ground turkey, 1 med. green bell pepper-chopped, 1 stalk celery-chopped, 1/2 C. barley, 2 carrots-sliced, 1 (14.5 oz) can cut green beans, 7 C. chicken or turkey broth, 1 bay leaf, 1/2 tsp dried thyme and sage, 1 tsp salt. Directions: 1. Cook turkey, bell pepper, celery and garlic in a med. pot over med. heat until turkey is browned and crumbly about 10 min. 2. Add barley to pot; mix well. 3. Add carrots, green beans, broth, bay leaf, thyme and sage to pot. Bring to a simmer. 4. Cook soup until barley is tender, about 30 min. Remove bay leaf. Add salt; stir. Simmer for 10 min. longer. Ladle soup into bowls. NOTES: There are 3 kinds of barley available: pearl, hulled and Scotch. Pearl barley is the quickest cooking type. It has the bran removed, then it's steamed and polished. Hulled barley had just the out husk removed, compared to Scotch barley which is husked and coarsely ground. Variation: Try a variety of combos. Ground chicken and frozen mixed veggies are other tasty alternatives.

El Paso Turkey Chili: Prep time: 10 min. Cooking time 30 min. Serves 4. money saving tip: Get the fiery flavor by making your own chili powder. Toast one dried chile in a cas-iron skillet unit puffed. Remove and discard the seeds. Process the chili into powder in a blender.
ING: 1 pound ground turkey, 1 med. onion-chopped, 2 cloves garlic-chopped 1 (14.5 oz) can chicken broth, 3/4 C. water, 1 (8 oz) can tomato sauce, 1 (6 oz can) tomato paste, 1 (15 oz) can kidney beans 2 tsp. chili powder, 1/4 tsp ground cumin, 1/8 tsp. cinnamon. Directions: Cook turkey, onion and garlic in a large pot over medium heat until turkey is browned-about 10 min. 2. Add broth, water, tomato sauce, tomato paste, kidney beans, chili powder, cumin and cinnamon ot pot. 3. Bring chili to a boil; reduce heat to med.-low heat. Simmer until slightly thickened, about 20 min.

Favorite Lentil Soup: Prep time: 15 min, cooking time: 50 min
ING: 2 TBS olive oil, 1 large chopped onion, 3 large carrots-chopped, 1/2tsp dried thyme, 1 (28oz) can tomatoes-chopped, 7 C. beef or chicken broth, 1 1/2 C. dried lentils-rinsed, 1 tsp salt, 1/4 tsp pepper, 1/3 C chopped fresh parsley (chopped celery will work in place of parsley), 4 oz grated cheddar cheese.
Directions: Heat oil in large pot over low heat. Add onion, carrots and thyme. Cook, stirring occasionally, until onion is tender, aobut 10 min. 2. Add undrained tomatoes, broth and lentils to pot. Bring to boil. 3. Reduce heat to low. Cover; simmer soup, stirring occasionally, until lentils are tender, about 35 min. 4. Add salt, pepper and parsley to pot. Simmer soup for 5 mi. longer. Top each serving with cheese. Notes: To save time, try red lentils. They cook in just 20 min. and are available at most stores. Variation: For a classic French flavor add 1/2 tsp. dried marjoram in step 2.

Old World Escarole Soup: Prep. time: 20 min. Cooking time 35 min. Serves 6. Money saver note: Escarole is a broad-leafed member of the endive family and can be pricey when not in season. For a super soup at a budget price, use cabbage, kale or spinach in place of the Escarole.
ING: 8 oz ground turkey, 1 Tbs olive oil, 2 large heads escarole, 1 tsp salt, 3 quarts (6-16 oz cans) chicken broth. 1/2 C. white rice (skip this to keep the meal GM) Directions: 1. Shape turkey into 1" balls. Heat oil in a large pot over med. heat. Add meatballs. Cook until browned, about 10 min and set aside. ( I do not fry my meat balls I bake them for 15-20 min at 350° in the oven). 2. Meanwhile, cut escarole into 1" strips. 3. Combine escarole, salt, broth and rice in a pot; mix well. Bring to a boil; reduce heat and simmer until rice is tendar about 20 min. 4. Place meatballs into the pot and cook until heated through. Serve soup immediately. Variation: Groud chicken or pork can be as well. Notes: For a quick way to uniformaly shape meatballs, pat the meat mixture ito a 1' thick rectangle. Cut the rectangle into 1 inch squares, then roll each square into a ball.

Tuscan Minestrone Soup

2 Tbsp olive oil
1 C. sliced carrots
1 C. chopped onions
½ C. chopped celery
2 garlic cloves-minced
1 (19 oz) can Progresso Cannelini Beans, drained, rinsed
1 (15 oz) can Progresso Black Beans, drained, rinsed
1 (14.5 oz) can ready to serve chicken broth
½ tsp dried thyme leaves

In 5-quart Dutch oven, heat oil over medium-high heat until hot. Add carrot, onions, celery and garlic; cook 4 to 5 minutes or until onions are tender, stirring occasionally. Stir in all remaining ingredients. Bring to a boil. Reduce heat to medium; simmer 10 to 12 minutes. 4 (1 ¼ cup) servings.


Beef Main Dish
Mexican Beef and Bean Soup

½ lb lean ground beef
1 small onion, diced
2 cloves garlic, minced
1 (14.5 oz) can chicken broth
1 can Mexican-style chopped tomatoes (Ro-tel)
1 (15 oz) can pinto beans, drained
1 tspn chili powder
1 tspn ground cumin
½ tsp oregano
salt and pepper to taste
¼ tsp cayenne

In large heavy skillet, brown and crumble ground meat. Stir in onion and garlic, cook until onion is soft; about 3 minutes. Dump this and all the rest of the ingredients into a crock-pot. Cook on low about 6 hours.

Crock Pot Steak Soup


3 cups water
10 oz package frozen mixed vegetables
2 small onions, chopped
3 stalks of celery, chopped
1 lb coarsely ground beef or diced chuck roast, browned and drained
2 carrots, sliced
1 16 oz can tomatoes
2 to 4 Tblsp beef base, granules,
1/2 tsp pepper

optional roux: 1/2 cup butter, melted 1/2 cup flour
(Good & GM without the roux.)
Put all ingredients except roux in Crock-Pot. Cover and cook on Low 8 to 10 hours. One hour before serving turn to High. Make a roux of the butter and flour. Stir until smooth. Pour into Crock-Pot and stir until thickened. Cook soup on High until thickened.

Apple Soup

2 Tbs butter
1 medium yellow onion, peeled and chopped
1 Tbs curry powder (hot)
4 cups vegetable broth
3 medium eating apples, peeled, cored, and chopped
2 medium Granny Smith apples, peeled, cored, and chopped
Sea salt to taste
1 large lemon, juiced
2 cups yogurt
Cayenne pepper to taste.

Melt the butter in a large saucepan over medium heat. Add the onions and cook until they are pale. Add the curry powder and cook while continuously stirring. After about 2 minutes, add
the broth, apples, and 1/4 teaspoon salt.

Bring this mixture to a boil, reduce heat to a medium low, and simmer, stirring often, until the apples are completely soft. This should take about 40 minutes. Take the saucepan off the
stove and allow the soup to cool. I would recommend putting it in the fridge.

After (and only after) the soup cools, transfer the soup in batches to a blender and blend until very smooth.

Danger: If you don't allow the soup to become cold, the steam from the hot soup will force the top of your blender off and you'll splash curry powder (the hardest thing in the world to
remove) all over your kitchen.

CREAM OF ANYTHING SOUP
"Now that fall is here and soup is starting to sound good, here's a fabulous recipe I got from a chef years ago. My friends and family go nuts over this, there are never leftovers and I usually make a double batch. "

1 stick butter
1 onion sliced
1 lb. chopped vegetable ( broccoli, asparagus, and mushroom are our favorites )
1 small can chicken broth
1c. heavy cream
salt and white pepper
melt butter, saute the onions and veggie until they sweat. Add the chicken broth and simmer 20 min. Puree with a stick blender or put in a food processor or blender to puree. Put back in pan, add cream, salt and white pepper to taste and heat through. Enjoy

Pesto Soup

You can eat this soup with a spoon, as a dip for dehydrated crackers (flaxseed), as a dip for crudité, or as a salad dressing




Ingredients
half cup pine nuts soaked overnight, rinsed
10- 12 medium size ripe and soft juicy tomatoes, quartered
large bunch of basil leaves, washed and striped
full thumb of ginger
1 avocado
juice of 2 lemons
bunch of chives, scallions, or thin leek
pint of cherry tomatoes, save whole to serve with

Directions
Mix and liquefy in blender
If this is too much for your blender and you don't have a vitamix, split it up into 2 batches

First batch
Start with ginger
Add lemon juice
Add pine nuts gradually, pulsing until mixed
add green onions and some basil and a few tomatoes
second batch
add the rest with avocado last.
combine both batches
serve with cherry tomatoes and a spring of basil or parsley
makes 1 - 1 ½ quart, serves 4 (or one very hungry big man)
http://www.rawtimes.com/food/pestosoup.html


Flax Seed Crackers

Ingredients, by volume
14 ounces brown flax seeds
14 ounces golden flax seeds
9 ounces pine nuts
at least 40 ounces of water incase all is needed

Directions
place all flax seeds in a clear glass bowl at least 2.5 quarts large

add 30 ounces of water
as the seeds absorb most of the water, start to stir every few hours
if it looks like they can absorb more water, add just an ounce or
two to cover
if it absorbs it, add a little more
if you add too much water, then the crackers will come out too thin
if you don't add enough water, they will not sprout as fully or
produce maximum gel
too much water can leave you with a cracker that is only one seed
thick
they should be at least two or three seeds thick
therefore, you want to add just enough water, it takes practice
after adding more water, wait to see how long it takes to be
absorbed
if it is absorbed quickly, add more
as it takes longer, you are almost done
if you sprout for too long, it will start fermenting
when you see bubbles forming, you know it is not perfect
make sure it is not too warm at the end of the day
refrigerate it to cool it or it will form bubbles if you wait too
long
sprout time is a day and a half to two days
if you don't sprout long enough
the flax seeds will be too hard and not digest well
the secret is adding the right amount of water and sprouting the
right time

the pine nuts should start to be soaked much later
they only take a few hours, maybe 4
you can start rinsing them after 3 hours
you only have to soak them long enough so that they are plumb and
white
taste a few to see when they are ready
if the pine nuts are ready early
drain them, and store between moist towels in the frig
ps- if you have plants, use the sprout water, they like it

when the flax seeds and pine nuts are ready, mix them together in a
bowl
an excaliber dehydrator may have nine sheets
spoon 3 x 3 or 9 large teaspoons on each sheet
use parchment paper if you don't have the mylar sheets
dehydrate at 80 - 85 degrees Fahrenheit for one day
or until they peel off cleanly and are dry on the under side

eat plain or with dips

they may be bland, but they are good with dips like guacamole


also good with ripe and scooped out persimmons
which can have the consistency of jam (see pic below)

try other dips like humus

makes 81 crackers

Lentil soup
4 cups lentils-choose different colors, washed (I use yellow and green split peas and brown lentils)
10 cups water
2 T. low sodium chicken bouillon
1 onion peeled
6 stalks celery
4 carrots
6 cloves garlic
2 T. olive oil
2 T. lemon juice
salt and pepper to taste
combine all ingredients except the last three in large soup kettle.Cover and bring to a boil.Stir and recuce heat to a simmer.Cook for 25 minuts more,stirring occasionally until lentils are soft and soup is thick
Let the soup cool, then puree in 2 cup batches in a blender til smooth.Return to pot and add the oil, lemon juice and seasoning.Reheat or freeze. makes 10 servings.

[Dowpat]

Spiced Beef Prep. time-5 min, cooking time-10 min. Serves 4 ING: 1 tsp. ground cumin, 1 tsp. ground coriander, 3/4 tsp cinnamon, 1/4 tsp. salt and pepper, 1 TBS olive oil, 2 pounds sirloin steak. STEPS: 1. Combine cumin, coriander, cinnamon, salt, pepper and oil in a bowl and mix together. 2. Rub spice mix into steak and let stand for 15 min. at room temp. 3. Preheat broiler. Broil 5 min each side for a medium doness. 4. Transfer steak to a cutting board and cut into 4 portions (I would grill this instead of using the broiler). Variation: Puree 1/3 C. nuts, 1/2 C each-fresh min and cilantro, 1/4 C. sour cream, 2 tsp honey and 2 cloves garlic. Notes: This spice rub is an inexpensive seasoning that works well on chicken and pork too. Double or triple it so you have it on hand to use.

Tex-Mex Ribs Prep. time-40 min, cooking time 15 min. Serves 4. ING: 3 pounds beef ribs, 1 (5 oz) can tomato paste, 3/4 C. water, 1/4 C red wine vinegar, 1/8 C. maple syrup, 1 clove garlic-crushed, 1 tsp. dried oregano, 1 tsp. salt, 1/2 tsp. cayenne pepper, 3 TBS olive oil. STEPS: 1. Cut ribs into serving size pieces. Cover ribs with water in a pot . Bring to a boil. Cook for 40 min. 2. Combine tomato paste, water, vinegar, maple syrup, garlic, oregano, salt and cayenne in a small saucepan over med. heat. Simmer for 10 min. stirring occasionally. Add oil and stir. 3. Preheat broiler. Brush ribs with sauce. Broil 6" from heat until browned about 5 min. Brush often with sauce. 4. Turn meat-brush w/sauce. broil unt meat is cooked through-5 min. Brush often-turn again. Cook until crisp about 2 more min. Notes: Sauce works well with pork ribs too. If you do not have red wine vinegar use white wine-vinegar, white vinegar, apple cider vinegar with almost same flavor results.

Beef and Vegetable Kebabs from the Grill. Prep. time-40 min, cooking time-15 min. Serves 4 ING: 1 tsp salt and pepper, 2 cloves minced garlic, 1/2 tsp. dried thyme and oregano, 1 bay leaf, 3/4 C. olive oil, 3/4 C. red wine or beef broth, 1 1/2 pounds sirloin, cut into 1 1/2" chunks, 1 green and red bell pepper, 1 red onion, 12 medium mushrooms with stems removed. STEPS: 1. Mix salt, pepper, garlic, tyme oregano, bay leaf, olive oil and wine in a shallow dish. Reserve 1/3 of marinade. Add beef to dish and toss to coat. Refrigerate-covered for 30 min. 2. Preheat grill. Remove stems and membranes and seeds from bell peppers. Cut into 1" chunks. 3. Drain beef and discard marinade. Thread beef, mushrooms, bell peppers and onion alternately onto skewers. 4. Grill or broil kebabs-turning and basting frequently with reserved marinade for 15 min...for medium doneness.

Mediterranean Beef Kebabs Prep. time-20 min, cooking time 10 min. Serves 4. ING: 2 pounds lean beef cut into 1" cubes, 1/4 C. beef broth or red wine, 1/4 C. olive oil, 2 Cloves minced garlic, 1/4 tsp cayenne pepper, 2 tsp paprika, 1 tsp dried thyme, 1 tsp dried cumin, 1/2 tsp salt, 1 red, yellow and green bell pepper, 2 onions. STEPS: Place beef in a shallow dish. Combine broth, olive oil and garlic in small bowl-mix well. Drizzle 1/2 the marinade over beef-turn to coat. 2. Combine cayenne, paprika, thyme, cumin and salt-add to beef-turn to coat. Cut each bell pepper int 1" chucks and cut onion into quarters. 3. Preheat grill. Thread beef, bell peppers and onions alternately onto 4 skewers. 4. Place on grill and brush with reserved marinade. Grill for 5 min on each side or until beef is cooked through.

Royale Steak Prep. time-15 min, cooking time 10 min. Serves 6. ING. 2 slices bacon, 2 onions-thinely sliced, 2 bunches sliced green onions, 4 celerys stalkes-sliced, 1 C. mushrooms-quartered, 1 1/2 pounds flank steak, 1 TBS olive oil. STEPS: 1. Preheat grill or broiler. Fry bacon in large skillet over med-high heat. Remove bacon from skillet-drain and crumble. Add both types of onions, celery and mushrooms to skillet. 2. Cook-stirring occasionally until vegetables are tender and browned-about 10 min. Remove from heat and stir in bacon. 3.. Brush steak with olive oil. Grill for 5 min. per side for med. rare. 4. Slice steak across the grain and serve with vegetables alongside.

Mexican style T-bone Steak Prep. time 10 min, cooking time 10 min. Serves4. ING: 4 t-bone steaks, 1/2 tsp garlic salt, 1 tsp. chili powder, 2 TBS olive oil, 1/4 tsp hot pepper sauce, 1 C. salsa, 1/4 C. finely shredded Cheddar cheese. STEPS: 1. Preheat grill or broiler. Lightly score edges fo steaks at 1" intervals. Mix garlic salt and chili powder. 2. Rub seasoning mix over both sides of meat. Mix oil and hot pepper sauce in a small bowl. 3. Brush steaks w/ half of the flavored oil, reserving the remainin goil for basting. Grill or broil steaks for 3 min. per sid for medum, turning and basting with remining flavored oil. 4. Place steaks on individual serving plates. Spoon sals evenly over steaks; sprinkle with Cheddar and serve immediately.

Porterhouse Steaks Verde Prep. time-10 min. cooking time-20 min. Serves 4. 4 porterhouse steaks (1 1/2" thick and 1 pound each), 2 tsp. salt, 2 tsp crushed balck peppercorns, 2 large red onions-sliced, 1/2 C. red wine or beef broth, 3 TBS butter-cut into pieces. SAUCE: 1/3 C. olive oil, 1/2 C. chopped fresh parlsey, 1 TBS minced garlic, 1 tsp. red pepper flakes, 1 tsp salt. STEPS: 1. Preheat broiler. Sprinkle steaks with salt and pepper. Layer onion slices in a broiler pan. Pour wine over onions and top with butter. 2. Place steaks over onions. Broil fro 5 min. each side for rare and 8 min per side for medium. Remove steaks from pan and place on serving platter-cover. 3. Stir onions. Broil unitl wine/broth is almst evaporated and onions are tender. Remove form oven. 4. Meanwhile, for sauce whisk oil, parsley, garlic, pepper flakes and salt in a small bowl. Serve steaks on layer of onions and top with sauce. Variation: Pork chops make a great stand in for porterhouse steak.

Flank Steak-Marinated Prep. 40, cooking time 15 min. Serves 6. ING: 1 med. onion, 3/4 C. white wine or chicken broth, 1/4 C. white wine vinegar, 2 TBS. olive oil, 1 tsp dried basil, 1/2 tsp salt, Crushed hot red papper flakes, 1 (1 1/2 pound) flank steak-trimmed, 1 halved garlic clove. STEPS: 1. Thinly slice onion. Combine onion, wine, vinegar, oil, basil, salt and red pepper flakes in a shallow galss baking dish-mix well. 2. Make slits in steak and rub both sides of steak evenly with garlic. Place steak in dish and turn to coat. Cover; marinate in refrigerator for 30 min. 3. Preheat grill. Remove steak from marinade and discard marinade. Pat steak dry with paper towels. 4. Grill steak 4" from heat for 6 min. per side for medium doneness. Let stand 10 min before slicing. NOTES: Use leftover steak as a staisfying mani-dish salad. Combine salad ing. in a bowl. Reheat your meat. Add your favorite oil based salad dressing and warm slightly. Add steak to salad.

Beef Bake Prep. time 20 min, cooking time 1 hour. Serves 6. ING: 1 TBS olive oil, 1 1/2 pounds beef cut into 1" cubes, 3 cloves minced garlic, 2 large onions-cut into wedges, 2 green and 1 red bell pepper cut into chunks, 1 jalapeno pepper-deseeded and cut into diced, 1 (6 oz) can tomato paste, 1/4 C. water, 1 tsp. salt, 1 tsp. ground cumin, 1 tsp chili powder, 1/4 tsp. pepper, 1 (16 oz) can pinto beans. STEPS: 1. Preheat oven to 300°. Heat oil in med. Dutch oven or other oven proof pot over med-high heat. Add meat. Cook until browned on all sides. 2. Add garlic, onions, bell peppers, jalapeno, tomato paste, water, salt, cumin, chili powder and appper to pot; mix well and bring to a boil. 3. Place pot in oven. Cook for 45 min. Add pinto beans to pot. 4. Cook until beef is tender, about 15 more min. Notes: This is perfect for the slow cooker. Brown meat as directed then combine all ingredients and cook for 6-8 hours.

Rustic Beef Prep. time-25 min, cooking time 25 min. Serves 6. ING: 1 1/2 pounds boneless top sirloin cut 3/4" thick, 2 TBS. olive oil divided, 1/2 tsp salt, 1/4 tsp pepper, 2 med sliced carrots, 2 sm. onions cut into wedges, 8 oz quartered mushrooms, 1/4 C. dry red wine, 1 (15 oz) can white beans-drained and rinsed, 1 (14.5 oz) can diced tomatioes with garlic and onion. STEPS: 1. Cut steak into bite size pieces. Brown beef in in oil until it is no longer pink inside. Remove from skillet and sprinkle with salt and pepper. 2. Heat remaining olive oil in ovenproof skillet. Add carrots and stir fry onions until crisp-tender-5 min. Preheat oven to 375°. 3. Add mushrooms and wine toskillet. Cook-stirring fro 5 min. Add beans and tomatoes cook another 3 min. 4. Return beef to skillet. Bake-covered until meat and veggies are tender-25 min. Notes: Add a package of frozen lima beans and stretch this to an 8 serving meal.

Wild Rice and Beef Casserole Prep. time-25 min, cooking time 45 min. Perfect side-Baby carrots, Serves 6. ING: 2 pounds cubed sirloin, 2 TBS. olive oil, 1 med. chopped onion, 1 minced clove garlic, 1 C. chopped celery, 2 C. sliced mushrooms, 1 (7 oz) package wild rice mix or 1 1/3 C. wild rice mix, 1 (8 oz) can sliced water chestnuts, 2 (10 oz) cans beef broth, 2 TBS. soy sauce, 1/ C. slivered almonds, roasted (raw would be better for us doing GM). STEPS: 1. Preheat oven to 350°. brown steak in oil in large deep skillet-about 6 min. Push steak to side and add onions and garlic. Saute for 5 min. 2. Add celery and mushrooms. Saute-5 min. Add rice and water chestnuts-mix well with steak and vegetables. 3. Add beef broth and soy sauce. Bring to a boil. Pour into a lightly greased 3 quart casserole and cover with foil. 4. Bake for 45 min. or until rice is tender. Fluff rice with fork before serving and sprinkle with toasted almonds. Variation: Sub. ground beef for sirloin for a super fast meal.

30 min Sukiyaki Prep. time-15 min, cooking time 15 min. Serves 6. ING: 2 TBS olive oil, 1 pound round steak thinly sliced, 1 (10 oz)an beef broth, 1 1/2 C. sliced celery, 1 green bell pepper thinly sliced, 1 med. onion-thinly sliced, 1 1/2 C. sliced mushrooms, 1 1/2 C. broccoli, 1 TBS soy sauce, 2 cloves garlic-minced, 1/2 C. sliced green onions, 2 TBS cornstarch (omit to keep GM), 1/4 water, 6 C. hot cooked rice (omit to keep GM). STEPS: 1. Heat oil in large skillet over med. heat. Add steak and cook until browned-5 min or so. 2. Add broth, celery, bell pepper, onion, mushrooms, broccoli, and soy sauce to skillet. Cover and simmer-stirring occasionally until broccoli is crisp tender-5 min or so. 3. Add garlic and green onions stir and simmer for 1 min. 4. Mix cornstarch and water in small bowl. Add to skillet, stirring until suace thickens. Serve over rice (omit all of this if you want to keep GM. The sauce is still good it will not be thick that is all. Variation: Chicken works well too.

Beef and Broccoli w/Orange sauce Prep. time-20 min, cooking time 10 min. Serves 6. ING: 2 pound sirloin or flank steak, 2 tsp. cornstarch (omit to keep GM), 2 TBS soy sauce, 1 TBS. dry sherry or white wine, 1/4 C. orange juice, 2 tsp. sesame oil-divided, 2 TBS olive oil-divided, 1 onion-sliced, 1 stalk celery-chopped, 2 C. broccoli, 2/3 C. water, 2 tsp grated fresh ginger or 1/2 tsp dried, 1 TBS grated orange peel. STEPS: 1. Thinly slice steak. Combine cornstarch (omit for GM), soy sauce, sherry, orange juice and 1 tsp. sesame oil in small bowl and mix well. 2. Heat 1 TBS olive oil in large skillet over med-high heat. Add steak and cook until almost done-about 5 min. remove from skillet and set aside. 3. Heat remaining olive oil and add onion and celery. Cook sitirring for about 2 min. Add broccoli and water-cover and cook until broccoli is crisp tender-about 2 min. 4. Add ginger and orange peel to skillet-stir well. Add steak and sauce. Cook until sauce boils and thickens (will not thicken with out corn starch), Remove from heat-add remaining sesame oil and stir well. Serve. Variation: To make this dish spicy add red pepper flakes for 1-2 min. in step 4.

Very easy Greek Steak with Spinach Prep. time-20 min, cooking time 10 min. Serves 4. ING: 5 TBS divided olive oil, 1 TBS red-wine vinegar, 1/2 tsp. dried oregano, 3/4 tsp. divided salt, 1 1/2 pund strip steak-sliced, 1 pond fresh spinach-washed and drained. STEPS: 1. Combine 2 TBS. olive oil, red-wine vinegar, oregano, 1/4 tsp salt and steak in a resealable plastic bag. Shake and then refrigerate for 20 min. 2. Heat large skillet over med-high. Remove meat from bag and add meat to skillet. Cook until it is no longer pink-5 min. Remove from skillet. 3. Add 1/2 spinach to skillet. Stir to coat with pan juices. Sprinkle with remaining 1/2 tsp salt. 4. Add remaining spinach; stir well. Cover and cook-stir occasionally for 2 min. or until spinach is wilted. Divide spinach on individual plates. Top with steak strips. Variation: Make this for a super MM sandwich. Omit the spinach and serve the meat in pita pockets with lettuce, onion and tomato. Notes: Make this for less money by using flank steak instead. Slice it thinly and marinate for 1 hr. or more to make it tender.

Crock Roast and Beans

1 medium onion, chopped
3 lb beef roast
seasonings: salt, pepper, garlic
1 can tomato sauce
1 lb pinto beans, pre-soaked
1 can Ro-tel
½ can water

Assemble the ingredients in the order given and cook on low at least 8 hours. (Cook the first hour on high and then turn to low.)

[Dowpat]

Starting with Post #105, I copied and pasted recipes from before into the threads.

[Clarity]

MY GOD.. Dowpat, what a great thing you did here! wow..
I'll come back to make sure I print these recipes... THANKS!

Here is a GM one.

Pink Grapefruit and Orange Terrine
(should be a dessert but I spiced it up a bit to be an entree)

Original recipe:
Yield: 12

Ingredients


6 pink grapefruits
8 oranges
4 envelopes gelatine
1 1/2 cups citrus juice (from above fruits)
1 cup sweet white wine
1 cup sugar
Directions

Peel and section the fruit into a bowl, squeezing out all of the juice. Measure out 3/4 cup/175 ml of juice and put it in a saucepan with the wine. Add the sugar and heat to dissolve. Pour 1/4 cup/60 ml off into a bowl and soften the gelatine in it one minute. Return it to the pan. Stir to dissolve, and boil 2 minutes. Cool completely.
Line a 1-quart/1-litre terrine or glass loaf pan with plastic wrap, leaving enough overhang to cover the terrine afterwards. Arrange the fruit decorative in the terrine. Pour the liquid over. Chill terrine, covered, until firm, at least 4 hours, and up to 2 days. Garnish with mint sprigs or candied orange zest.

**
I added:
Pink Peppercorns and Whole coriander that I have grounded myself.

I served it with a bit of Balzamic Glaze and aspargus (who just fit with citrus...) and roasted shrimps (but it can go with any meat or fish, any).

Instead of the wine, you can do it with White Grape Juice. Take it with as less sugar as possible but even then, don't go too much with the sugar in the recipe. I didn't and it brings out the freshness and taste of the citrus much more.

Let me know who tried it !!

[Dowpat]

Yummm, thanks for the grapefruit recipe - sounds wonderful - cannot wait to try it.

[Clarity]

(have realized after that.. gelatine is not really ... GM... but we will think it is :) )

IT'S REALLY good, you'll see !

[Dowpat]

That's kind of like me with my red wine - 50/50 chance it is GM, so I go with the GM 50% : )
I don't think people realize those extra recipes are on here, but I don't know how to share with them, except on this site, so I guess I'll leave it as it is and hope they wander in someday. I can't believe I had been off for long enough to not realize that I had all of those old recipes in my documents - glad I found them.

Eveyone, go to post #105 to start seeing recipes from the old forum.

[Clarity]

I put some recipes myself and I was talking to myself ahahahha so don't worry, we are the two of us but I know that many are reading them and copy them... don't worry you are not doing this for nothing.

In my understanding of GM, it's anything that has not been worked by Man. BUT then, in the pamphlet, Teresa says that she takes Ezekiel bread. eeeee. .bread? so it has been worked by Man.

So as gelatine or red wine :))


(Please let me know if you do the recipe as dessert or entree or side dish and if you liked it. I finished mine for lunch. SO delicious. miam miam miam. really refreshing. Just love citrus (that helps) )

Thanks again for ALL the work you have put here, with RENEE. (who started it)

[trcg]

Dowpat,
It looks like you had almost everything! I was able to find a couple of ladies that had everything I had posted, but there was a lot of info that they did not have either.
I'm still hoping the web admin will put all of the info back up. They said they had everything saved from the old forums and would get around to making this topic complete again. Maybe someday around to it will be here. :)
Renee

[trcg]

Clarity,
The E. Bread is an interesting item and it has been discussed so much over the years. In the earlier years it was considered MM. Then someone would call the office and one person would say GM and another MM. When Teresa brought out her book it was listed at GM.

Renee

[Clarity]

Thanks Renee for the additional info!!!!

Can get confusing... but I go with what I think it's right. (and I love Ezekiel bread so, it's not too difficult to add, even if I don't eat that much of bread)

Thanks also for your blog. Just got registered and WOW you are doing a GREAT JOB ... really.

[Dowpat]

Thanks Renee - I love this thread - you have found and added so many new recipes that I don't remember seeing from the old one - this is great to have - AND, I'm glad to read your E bread post - I love, love, love, Ebread toasted - yum. This is why I always come back to the forums and am finally comfortable with the new one. Thanks again!!
Patty

[trcg]

Clarity,
I don't have a Blog you joined the other Renee that is on the forum. ;) And yes she is doing great!
Renee

[Clarity]

ahahah I'm sorry I thought you were that Renee ! (the T-Tapp trainer also (I THINK?))
but. .hey, you did a GREAT job here anyway...

[trcg]

Yep she is a trainer from Atlanta.

Renee-Not the trainer and not from Atlanta :)

[Blissful]

Dowpat! thank you so much for posting all those! that is wonderful!! so glad you still had them!

[Clarity]

Yep she is a trainer from Atlanta.

Renee-Not the trainer and not from Atlanta :)


Still.. nice and T-Tapp member!
(René is my father's name...)

[Clarity]

If you have different fresh herbs in your garden, here is a great raw sauce recipe to use them as a sauce, marinade, dip...

Chimichurri sauce (it's from Argentina)


Yield: 4

1 garlic clove
1/2 red onion cut in small pieces
1 tablespoon of jalapeno pepper (no seeds)
1 cup of fresh parsley
1 cup of fresh coriander
1/2 cup of fresh basil
1/3 cup of vegetable oil (canola, etc.)
1 tablespoon of white wine vinagar
Salt and pepper on taste

*****
In a blender, put everything in it... and press START. Few seconds will be needed and that's it!
Keep the sauce in the fridge up to 5 days.

...
I have used it as a cold sauce on a steak and roasted veggies, as a marinade for pork brochettes and as a dip for grilled scallops. ALL GOOD! It smells fresh. That taste like SUMMER to me.

Get it out of the fridge at least 5, 10 minutes before using it.

Enjoy !!!

[Clarity]

Usually when I bake cookies (always for friends), it will smell sugar, flour but today, it smells LAVENDER and it's a real aromatherapy experience. WOW. I think it's JULY again...

I've just made them for a friend who's sad at the moment.. Her son is leaving the house for University Time ! He will be about 6 hours from home. So I thought that a "summery basket" with homemade cookies (lavender, chocolate puffs (like little cakes)), individual citrus terrine with herbs, pink lemonade (lemon with cranberries) would cheer her up.

Here is the recipe. Short, simple, delicious!

Lavender Sables
Yield: 24
Ingredients


1/2 cup butter
1/2 cup brown sugar
1 egg beaten
1 tablespoon lavender (culinary one)
(or a few teaspoons of chopped fresh rosemary)
1-1/2 cups flour
1 teaspoon baking powder
Directions

Heat the oven to 350ºF/180ºC. Cream the butter and sugar together until smooth. Beat in the egg. Stir through the lavender. Sift the flour and baking powder and beat in. Roll balls and flatten on a cookie sheet. (Or, roll into a log, chill in the freezer until firm, slice into rounds, and lay them on the sheet.) Pick the top with the tines of a fork in attractive patterns. Bake 15 to 20 minutes until browned on top and cooked through. Cool on wire racks.

Enjoy your relax-lavender time eating them after!

[HealthyMum]

Hi everyone, thanks for the great recipes. Now my dilemma is I have just gotten a new mac after having windows forever, and I cant work out how to copy and paste!!! eg copy the recipes and paste to either word for mac or a blank page in pages. Can anyone help with this as I would like to copy the recipes so I have them.
Thanks

[faithful]

My brain is not wrapping around this concept. Can someone help me out?
I keep wondering what I would eat for breakfast besides an egg and fruit. Milk, cottage cheese, orange juice, apple juice .... all are man made to a degree. And what about dried fruit like currants, coconut, prunes or cheeses?

[TaraC]

Hi faithful

Breakfasts are always the hardest, I have to agree!!
My understanding means that I usually have brown bread toasted with or without butter and cheese, for breakfast. In the summer I have smoothies. I would imagine that oats are also ok. Dairy products are allowed, apart from maybe fruit yoghurts! I believe that dried fruits are ok too.
The idea is not to eat processed or ready made foods. So, things like pasta, burgers, white bread, stuff are we know aren't good for us anyway.

:)

[faithful]

Thank you, Tara. That makes me feel a bit better about this being doable.:clappinghands:

[Clarity]

Hello Cookers !

I've tried a new recipe yesterday night (was Hockey All Star Night. The "house" was in the mood .. :) ) I'm sure we can change the flour / corn starch for some cheak peas flour and corn starch (or something similar).

Popcorn Rock Shrimp with Spicy Honey . Yield: 6-8
(goooo slowly on the spices. WOOOO.. Honey !!)

*I suggest to make a smaller version of the honey if you don't think you'll use it fast. Don't put in in the fridge it will crystalize -- keep it on the counter and when you want to re-use it, put the squeezable bottle either in the microwave or in a pot of hot water for few minutes. Will be like new. (should be anyway close to new ... will be good for about 3-5 days max.)


Spicy Honey (would be good with grilled chicken, fish, beef, roasted veggies, cooked apples or any fruit. ANYTHING. it's very good and yes spicy, so don't press the "Squeezable" too much :) )

. 1 cup of honey
. 1 garlic clove, smashed
. 1 tablespoon peppercorn
. 1 tablespoon chili flakes
. 1 tablespoon smoked paprika
. Sea salt

Directions:
In a saucepan, on medium heat, bring all the ingredients to a boil and let simmer for 2 minutes. Let cool (not too much, it will get too hard to transfer) strain and transfer to a squeezable bottle. Keep aside.



Rock Shrimps

. 2 pounds of shrimps
. 4 eggs beaten
. 1/2 cup of flour
. 2 cups of corn starch
. Salt and pepper
. Limes wedges, Sriracha sauce for garnish
. Oil for deep-frying

Directions:

Pre-heat the fryer. In a bowl mix together the flour, the corn starch and salt / pepper. In another bowl beat the eggs. Coat the shrimps in the eggs very well then in the corn mixture. Deep-fry 2, 3 minutes only and serve immediately with a drizzle of spicy honey.

YUMMY with any roasted veggies...

[casuallysweet]

My brain is not wrapping around this concept. Can someone help me out?
I keep wondering what I would eat for breakfast besides an egg and fruit. Milk, cottage cheese, orange juice, apple juice .... all are man made to a degree. And what about dried fruit like currants, coconut, prunes or cheeses?

Hi Faithful
A green smoothie is a wonderful breakfast. It's so concentrated with nutrients. A sure fire way to up your vege intake.
Omelets or egg scrambles will help you mix things up when it comes to eggs. You can add green peppers and onions. Believe it or not Asparagus is good in eggs (although I must use cheese too.)
Ezekial bread is considered GM, it's a sprouted grain, found usually in the freezer section. Great as toast. I've been eating toast with coconut oil and peanut butter, it's so delicious and filling.
I believe that STEEL cut oats, not the ROLLED oats are also GM. Bob's Red Mill cereals has a version of Steel cut oats, if your grocery store carries that brand, you may not have to go to the health food store for it.
One thing that many people forget, you don't have to eat only breakfast food for breakfast. You could have a chicken breast, broccoli and beans if you want for breakfast! But alas, not everyone can handle that kind of food early.
I personally don't strictly follow GM/MM although I do like to look at the recipes. You need to do what works for you though. Adapt the plan to suit your likes/dislikes/needs.

[tapperjemi]

Here is a great recipe for crock pot steel cut oats. I put it in before going to bed and it is ready when I wake up. This makes about 4 servings. I order my oats from i-herb.

1 c. steel cut oats
4 1/2 c. water
1/2 tsp. salt
2-3 TB butter
1/2 c. dried fruit
couple shakes of cinnamon
2-3 TB maple syrup
Place on low setting for 6-8 hours.

Here is a breakfast chicken patty that tastes like sausage. However, I think this would be considered GM.
2 lbs ground chicken or pork
1/4 c. water
2 tsp salt
2 tsp sage
1/2 tsp ground black pepper
1/2 tsp nutmeg
1/8 tsp ginger

1. In bowl, combine water and seasonings
2. Add chicken and mix well
3. Shape into patties
4. In skillet over medium heat, cook patties on each side until no longer pink in the middle.

You can make a bunch and then freeze them for a quick breakfast idea.

[Think Young]

These recipes sound great! Thanks for sharing!

[rexannes]

Very delish from the WW site...1/2 cup of balsamic with 2 tsp brown sugar..cook about 20 minutes until thickened a little..steam green beens and let them cool off...slice a ripe pear (they recommend red but I used green) over string beans drizzle with balsamic and top with goat cheese (I used feta). This was soooo good...I also have done it with walnuts and blue cheese and it was also good but a stronger flavor. I used a bag of beans that you cook in the micro and used half of it...kept the other half for the same salad the next night. It is better at room temp then cold though.

[TinaC]

Shredded turkey and pinto bean burritos

These are so fresh tasting and fantastic!They seem like something you would get at a restaurant but better! FWIW, I used chicken.

1 tablespoon(s) canola oil
1 medium onion, halved and sliced
2 clove(s) garlic, minced
1 tablespoon(s) ground cumin
1 teaspoon(s) chile powder
1 can(s) diced tomatoes with green chiles
2 tablespoon(s) lime juice
4 cup(s) shredded cooked turkey or chicken
1 can(s) pinto beans, rinsed
6 10-inch whole-wheat flour tortillas or wraps, warmed
3/4 dash(es) grated Monterey or pepper Jack cheese
2 cup(s) shredded green cabbage
　
Directions
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, about 2 minutes. Stir in garlic, cumin and chile powder and cook for 30 seconds. Add tomatoes and lime juice; bring to a boil. Reduce heat to a simmer and cook until the onions are very soft, 16 to 20 minutes. Stir in turkey (or chicken) and beans and continue cooking until the mixture is heated through, 3 to 5 minutes more. Divide the turkey-bean mixture among tortillas (or wraps). Top each with cheese and cabbage, roll into burritos and serve.

[cabassaromero]

Thank you so much for sharing. Wonderful recipes

[Rachellea]

I've been following the GM/MM diet for a few weeks now and have stayed away from anything canned or bottled, such as canned beans, tomatoes, chilies, soy sauce, all vinegars, etc. I assumed those had preservatives in them and were not GM. But, as I read through these recipes, I see these in the ingredients. I am getting bored with the same things I'm eating over and over and would like to branch out, but am scared to mess things up by adding in canned/bottled ingredients. Thoughts?