Zucchini Bread

3 eggs
1 cup oil
2 cups sugar
3 tsp vanilla
2 cups grated zucchini
1/4 tsp nutmeg
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
2 tsp cinnamon
3 cups flour
chopped nuts (optional)

Mix all ingredients. Grease and flour 2 large loaf pans. Bake at 325 for 60-70 minutes. Check for doneness by using a toothpick. Remove from oven and let rest for a few minutes. Run knife around edges and dump out onto rack to cool.

*for some extra sweetness sprinkle a generous amount of cinnamon and sugar on the dough before baking in the oven. It makes a yummy crispy crust on the top

Broccoli Slaw Salad

Submitted By Traci Stephens

Mix together:

1 bag broccoli slaw (usually found with the bagged salads)

1-2 bunches green onions, chopped (amount would be to taste)

¾  cup to 1 cup slivered almonds (to taste)

¾ cup to 1 cup sunflower seeds (to taste)

2 packages Oriental Ramen noodles, crumbled

Dressing:

2 Oriental Ramen Noodles seasoning packets

¾ cup  vegetable oil 

1/3 cup white vinegar

½ cup white sugar

Chill dressing several hours before serving. For best results, add crumbled ramen noodles and dressing just before serving. It makes for a crunchier salad. Leftovers get soggy, but still tasty. However, I have heard it said that some like the noodles a bit soggy.

Sweet n' Healthy Quinoa Salad

Submitted by Anne Richardson

 

1 C quinoa
2 C water
1/4 C almonds, chopped
2 C fresh strawberries, diced
1 bell pepper, diced (or 2 halves, different colors)
1/2 C raw pumpkin seeds (or called pepitas-they’re green)
2 C or 1 can corn
2 C (cooked) or 1 can black beans
1/2 C Craisins
Approximately 1/3 C Brianna’s Poppyseed Salad Dressing
1/2 tsp garlic powder
1-2 tsp cumin powder
1/8 tsp ground black pepper, or to taste

This recipe is extremely flexible.  If you want you can add various ingredients like the green bell pepper I mentioned earlier, some onions or other types of nuts.  And if you’re short an ingredient (I did that once too for a potluck Christmas party last year), don’t worry, people won’t know the difference and it will still taste great!

You may already be familiar with the whole grain “Quinoa.”  If you’re not, then the first thing you need to learn is how to pronounce it: KEEN – WA.  It’s a whole grain, super good for you, high in iron, fiber and amino acids, and it can be dressed up in many different ways.

Measure out 1 cup of quinoa and 2 cups of water. Bring the water to a boil, add the quinoa and cover the pot.  Cook it over medium heat for 12 minutes or until most of the water is absorbed.  Don’t overcook it; we want it to be nice and moist.  This should give you about 4 cups of quinoa.

You can gather the other ingredients while the quinoa is cooking.  I prefer this salad to be cold, so you’ll want to leave enough time to let it cool off before you’re eat.

First you’ll need about 1/4 cup almonds.  We really like to soak almonds in our family.  All you do to soak them is put them in a little water for 6-10 hours and they start to absorb the water and plump up like they’re going to sprout.

They are healthier this way too, and softer to eat, but still crunchy.  If you have time and can remember details, you can soak your almonds the night before and use those in the recipe.  I have done it both ways, but remembering details is definitely not my strong suit.  Either way grab your food chopper or a knife and cut them up into smaller chunks.

Next you’ll dice up your strawberries.  You want about 2 cups, but more or less is fine.

Next dice up a bell pepper.  I did half a red bell pepper and half an orange one this time around.  If you like a little contrast to the sweet you can do half of a green bell pepper.

Next measure out about a 1/2 cup raw pumpkin seeds. These are crunchy and so so so yummy in this salad!  You can usually find raw pumpkin seeds in the freezer at your health food store.

Open up your can of corn and black beans.  I drain them both, but I rinse out the black beans.

Once your Quinoahas cooled you can throw it all together in a big bowl with a ½ cup of craisins and some Brianna’s poppy seed dressing.  Start with 1/3 cup of Brianna’s dressing and then add more if you feel it is too dry.  I’ve never actually measured the dressing, so that’s my best guess on how much you’d need. Last we’ll add a few simple spices.

Add ½ tsp garlic powder, 1-2 tsp of cumin and a few shakes of black pepper (or more if you like black pepper).

That’s it!

Zucchini Casserole

submitted by Sandee Hinman

6 c zucchini, peeled, seeds scooped out, cubed
1/4 c chopped onion
1 can cream of chicken soup
1 cup sour cream
1 cup shredded sharp cheese
1 cube of butter or margarine (to use with stuffing)
1 8oz package of herb seasoned stuffing mix

Boil zucchini and onion in water for 5 minutes. Drain well. In a bowl, combine soup, sour cream and cheese. Add zucchini and onions and mix well. In a bowl, melt butter and stir in stuffing mix. Put 1/2 crumb mixture in bottom of dish. Pour zucchini mixture into the dish and top with remaining crumb mixture.

Bake 350 for 1/2 hour, uncovered.

*can add shredded chicken too.

Beef Vegetable Soup

Submitted By Katie Griffin

So I did a bit of tweaking on this recipe because it sounded so good but I didn't have all the right ingredients. The original recipe is in black and my "tweaking" is in red. If I didn't make any red notes next to the ingredients then I used the original ingredients. This turned out so yummy and yielded plenty of left overs.

Beef Vegetable Soup

1/2 T vegetable oil
3/4 lb beef chuck cut into 3/4" chunks
(I drained 2 cans of canned beef that I had in food storage, omitting the vegetable oil and fresh beef chuck)
1/2 medium onion chopped (I didn't have fresh onion so I used about a teaspoon of dried onion flakes)
2 cans (14.5 oz each) beef broth
1/2 can (28-35 oz) plum tomatoes in juice (I used a jar of tomatoes I canned last summer, if I were to do it again, I would strain a little bit of the juice before dumping it in)
1 c water
1/2 bay leaf
1/8 t dried thyme
1/8 t pepper
1/2 lb carrots, peeled and diced
1/2 lb red potatoes, peeled and diced (I used russets as I didn't have red potatoes on hand)
1 1/2 celery stalks, diced
1/2 package (10 oz) frozen peas (I drained a can of peas as I didn't have frozen on hand, though I would have preferred the frozen)
1/2 package (10 oz) frozen corn (I didn't have any corn so I did without but I will most definitely be adding it next time)

Brown beef in oil in large pot. Add onion and cook 5 minutes. Stir in broth, tomatoes and juice, water, bay leaf, thyme, and pepper; bring to a boil. Cover, reduce heat and simmer 45 minutes.
Add carrots, potatoes, and celery; cover and simmer 45 minutes. Add peas and corn and cook 15 minutes.

In a large pot place beef, onion flakes, broth, tomatoes and juice, water, bay leaf, thyme, and pepper; bring to a boil. Add carrots, potatoes, and celery; cover and let simmer for 30 minutes. Add canned peas and let boil for about 5 minutes. Enjoy with some fresh french bread :)

Cucumber Salad

Submitted By Jana Cannon

Peel and chunk 2-3 good sized cucumbers. Chop up one small onion and add to the cukes. (If you have picky eaters, that don't like onion, just chop them really big). Pepper, pepper, pepper. Coat the top of the mix with pepper and then mix. Add a splash of Apple cider vinegar, mix again. Then add a 1/4 to 1/3 C miracle whip, mix again.

Chill for 1 hour and then serve. The cucumbers will eventually make the miracle whip runny, but it still tastes fabulous the next day or two.

Rice-a-Roni Dinner

Submitted By Jana Cannon

Rice-a-roni Dinner

1 box chicken rice-a-roni

1 can chunk chicken (drained)

1 can water chestnuts (sliced or you can cut the whole into chunks)

2 stalks celery, chopped

Make the rice-a-roni according to the package directions except when you add the water, add everything else too.

Chinese Noodle Dinner

Submitted By Jana Cannon

Chinese Noodle Dinner

1 can Cheddar cheese soup

1 can cream of chicken soup

2/3-1 can full of milk

garlic salt to taste

a dash of soy sauce

1 can chunk chicken, drained

1 can water chestnuts (sliced or cut the whole into chunks)

Put everything in a big pot and cook until warmed through. Serve over crunchy Chinese noodles.

French Fried Beans

Submitted by Melinda LeCheminant

Green beans

Milk, any kind, butter milk would be good

Flour

Salt

Pepper

Any other spice you want

Oil

Place flour and spices in a pie dish

Pour an equal amount of milk in another pie dish

Wash beans

Dip the beans in the milk and let it soak for a min or so

Place the beans in the flour and cover with flour; let the sit for a min or so

Put the beans back in the milk and then back in the flour

Place the beans in a fryer or a pan with hot oil in it one at a time so they don’t stick together until the pan surface is full

Cook until the beans are a golden brown and serve with your favorite dipping sauce, our is Ranch dressing

Fish Tacos with Cilantro/Lime Dressing

Sorry not the best of pictures, this was actually seconds. I couldn't wait to eat the first one!

Submitted by Katie Griffin

Create a "pan-like" shape from aluminum foil. Place the foil on top of a cookie sheet. Drizzle olive oil on the bottom of the foil. Place fish fillets of your choice (I used Tilapia) on the foil and turn so each side gets a little bit of olive oil on it.

Sprinkle a generous amount of seasonings over the fish, I used plenty of salt, pepper, garlic powder, paprika, cayenne pepper, and Montreal Mesquite Seasoning (really whatever you want, it just depends on how spicy you want it).

Put the fish under the broiler for 5-10 minutes. Watch the fish closely to make sure they don't burn. The edges of the fish will become somewhat blackened from all the seasonings. When the fish is done, remove the pan from the oven and let it cool while you prepare the tacos.

I used wheat tortillas that we just heated up for about 15 seconds in a kitchen towel in the microwave (you can also use flour or corn tortillas). Add shredded lettuce, cheese, diced tomatoes (not pictured because we were out), green onions, black beans and fresh lime for garnish. Place a fillet on each taco and serve with a generous amount of lime dressing.

Lime Dressing:
3/4 C Ranch
1/2 C salsa
1 t dill weed
1/2 t lemon pepper
3T Lime Juice
1 t ground pepper
1/8 t ground red pepper
1/2 t horseradish
2 T cilantro
3 t sugar (this offsets the lime juice, you can omit it if you want)

Blend all ingredients together in a blender until smooth.

Jared gave this one a big thumbs up and it was a super quick meal to make. It took me no longer that 30 minutes from start to finish. Success!!!

Tangy Chicken Spring Pasta

Submitted  by Dawn Harvey. 

To see her make the dish go to the following link:

http://www.realwomenofphiladelphia.com/user/recipe/tangy-chicken-spring-pasta

 

 Prep time: 5 minutes | Cook time: 20 minutes | Total time: 25 minutes | Servings: 4

• 10 ounce(s) of canned chunk chicken breast
• 1 1/2 tbsp. of Lemon juice
• Pepper to taste
• 1/2 to 1 tsp garlic salt
• 1/2 to 1 tsp citrus basil rub (pampered chef)
• 1/3 cup(s) of PHILADELPHIA Italian herb and cheese cooking creme
• 8 ounce(s) of Wishbone House Italian Salad dressing
• 8 ounce(s) of Linguine pasta (cooked)
• Olive oil cooking spray
• Kraft Three Cheese Blend grated cheese
• Substitution for Citrus Basil Rub : 1/2 tsp lemon pepper seasoning, eliminate the pepper from above, 1/2 tsp dried basil, good splash of lime juice

Steps

1. Start pasta cooking, so that it will be done cooking when the chicken and sauce are ready.
2. On medium-high heat, spray a large skillet with olive oil cooking spray just enough to coat the bottom of the pan.
3. While the pan is heating, open and drain your chicken.
4. When the pan is heated, add your chicken.
5. Sprinkle over the chicken the pepper, garlic salt, citrus basil rub, and lemon juice.
6. Cook until the chicken is slightly browned.
7. When the chicken is brown, turn down the heat to medium-low, then add the PHILADELPHIA Italian herb and cheese cooking creme and Wishbone Italian salad dressing.
8. Mix until well blended.
9. At this point the pasta should be done cooking, so drain it and add to the chicken and sauce.
10. Mix together to coat the pasta well, then pour into your serving platter.
11. Sprinkle with the Kraft Three Cheese blend cheese, add a green salad and a crusty roll on the side and Enjoy!