Grilled Zucchini
By: Stephanie
4-6 Zucchini (depending on the time of year and size of the zucchini)
Extra Virgin Olive Oil
Salt
Pepper
Dill
Italian Seasoning
Feta (optional)
Cut the zucchini into long, thick spears (like carrot sticks)...you want them long enough that they won't fall through your grill grate
Place in a big bowl and pour on just enough EVOO to coat the zucchini lightly (about 1 TBSP)
Sprinkle on seasonings to taste (I use mostly salt and dill with a touch of pepper and for an added zing I add the Italian Seasoning, but I don't always use the Italian Seasoning)
Then you can grill them inside if you have a stove top grill or you can throw them on the grill outside (med to low heat).
Heat them until they are crisp tender and you can see the grill marks on the outside (about 5-8 minutes)
Thursday, May 27, 2010
Balsamic Caesar Chicken
Balsamic Caesar Chicken
By: Stephanie
2-4 Chicken Breasts
1/2 cup to 3/4 cup Caesar Dressing (I like Newman's Own Light Caesar Dressing)
2-4 TBSP Balsamic Vinegar
Marinate the chicken breasts in Caesar Dressing anywhere from 30 minutes to two hours, depending
on when you remember to do it. (I like to throw the chicken in a ziplock back and then dump the
dressing in and let it sit in the fridge for a couple of hours...you could probably even do this in the
morning before work if needed).
Then I set the chicken on a plate and drizzle the balsamic over the top. I let this sit for about 20 minutes
to take the chill off of the chicken.
Then I place the chicken on a foil lined (with non-stick spray) cookie sheet and bake for 25-30 minutes at 400,
or 35 minutes at 350-375....just depends on what else I'm cooking with it and what temp. the other items
need to be at.
This is also a good marinade for chicken when you're planning on grilling! The dressing keeps the chicken really
moist.
I use this chicken as a main dish or I have also used this chicken as the topping for a Caesar Salad.
By: Stephanie
2-4 Chicken Breasts
1/2 cup to 3/4 cup Caesar Dressing (I like Newman's Own Light Caesar Dressing)
2-4 TBSP Balsamic Vinegar
Marinate the chicken breasts in Caesar Dressing anywhere from 30 minutes to two hours, depending
on when you remember to do it. (I like to throw the chicken in a ziplock back and then dump the
dressing in and let it sit in the fridge for a couple of hours...you could probably even do this in the
morning before work if needed).
Then I set the chicken on a plate and drizzle the balsamic over the top. I let this sit for about 20 minutes
to take the chill off of the chicken.
Then I place the chicken on a foil lined (with non-stick spray) cookie sheet and bake for 25-30 minutes at 400,
or 35 minutes at 350-375....just depends on what else I'm cooking with it and what temp. the other items
need to be at.
This is also a good marinade for chicken when you're planning on grilling! The dressing keeps the chicken really
moist.
I use this chicken as a main dish or I have also used this chicken as the topping for a Caesar Salad.
Friday, May 14, 2010
Strawberry Banana Bread
Strawberry Banana Bread
From the Kitchen of Diana Brewster
3 c Flour
1 tsp Baking Soda
1/2 tsp salt
1 TBSP cinnamon
2 c Sugar
3 Eggs, beaten
1 c Vegetable Oil
1 c Strawberries (fresh or frozen), sliced
3 ripe Bananas mashed
2 TBSP Vanilla Yogurt
Preheat oven to 350. Combine first five ingredients and mix well. In a separate bowl, mix eggs, oil, strawberries, bananas, and yogurt. Add dry ingredients, mixing well. Pour batter into 2 well-greased loaf pans. Bake for 1 hour or until toothpick comes out clean. Cool in pans for 10 minutes before removing.
From the Kitchen of Diana Brewster
3 c Flour
1 tsp Baking Soda
1/2 tsp salt
1 TBSP cinnamon
2 c Sugar
3 Eggs, beaten
1 c Vegetable Oil
1 c Strawberries (fresh or frozen), sliced
3 ripe Bananas mashed
2 TBSP Vanilla Yogurt
Preheat oven to 350. Combine first five ingredients and mix well. In a separate bowl, mix eggs, oil, strawberries, bananas, and yogurt. Add dry ingredients, mixing well. Pour batter into 2 well-greased loaf pans. Bake for 1 hour or until toothpick comes out clean. Cool in pans for 10 minutes before removing.
Healthy Baseball Tailgating
Healthy Baseball Tailgating
From BiggestLoser.com
SunShine shows how to tailgate without guilt!
Fruit Salad
3 cups strawberries
1 cup mango
1 cup kiwi
1 cup blackberries
Serving Size: 1/2 cup
Calories: Approximately 50
Black Bean Salad
1 cup cooked broccoli
1 1/2 cup low sodium black beans
8 oz. carrot slaw
1 cup chopped cucumber
1/4 cup galeos toasted sesame dressing
1/2 cup roasted/no salt sunflower nuts
Serving Size: 1 cup
Calories: Approximately 115
From BiggestLoser.com
SunShine shows how to tailgate without guilt!
Fruit Salad
3 cups strawberries
1 cup mango
1 cup kiwi
1 cup blackberries
Serving Size: 1/2 cup
Calories: Approximately 50
Black Bean Salad
1 cup cooked broccoli
1 1/2 cup low sodium black beans
8 oz. carrot slaw
1 cup chopped cucumber
1/4 cup galeos toasted sesame dressing
1/2 cup roasted/no salt sunflower nuts
Serving Size: 1 cup
Calories: Approximately 115
Monday, May 10, 2010
Spinach and Rice Salad
Spinach and Rice Salad
From the kitchen of Margot Bass (from Aunt Sherry)
1 cup brown rice
2 cups spinach, thin slices
green onions
chopped celery
1/2 cup italian dressing
1 TBSP soy sauce
1/2 tsp sugar
2 slices cooked bacon
Cook rice according to package directions and let cool
Combine soy sauce, italian dressing, and sugar
Pour over warm rice
Store in refrigerator
Before serving add: celery, onion, spinach, and top with crumbled bacon
Serves 4-6 people
From the kitchen of Margot Bass (from Aunt Sherry)
1 cup brown rice
2 cups spinach, thin slices
green onions
chopped celery
1/2 cup italian dressing
1 TBSP soy sauce
1/2 tsp sugar
2 slices cooked bacon
Cook rice according to package directions and let cool
Combine soy sauce, italian dressing, and sugar
Pour over warm rice
Store in refrigerator
Before serving add: celery, onion, spinach, and top with crumbled bacon
Serves 4-6 people
MOM’S CHRISTMAS MORNING EGG RECIPE
MOM’S CHRISTMAS MORNING EGG RECIPE
from the kitchen of Mary Hyatt
Recipe is for ½ pan, double for full 10x13
1 lb cooked bacon or whatever meat
13 oz. can PET milk
1 ½ slices of bread torn up
5 eggs
2 cups grated cheese
Beat eggs and milk together
Add rest of ingredients & mix
Put in refrigerator overnight
Bake uncovered 350⁰ - 1 hour
from the kitchen of Mary Hyatt
Recipe is for ½ pan, double for full 10x13
1 lb cooked bacon or whatever meat
13 oz. can PET milk
1 ½ slices of bread torn up
5 eggs
2 cups grated cheese
Beat eggs and milk together
Add rest of ingredients & mix
Put in refrigerator overnight
Bake uncovered 350⁰ - 1 hour
Saturday, May 8, 2010
Spinach Salad
Spinach Salad
From the Kitchen of Susan Reid
I probably eat this at least once a week for lunch....so tasty.
10-16 oz fresh spinach
1/4 cup red onion, chopped
4 hard boiled eggs, sliced
1/2 lb. fried bacon, crumbled
2/3 cup sugar
1/4 cup vinegar
1/4 cup vegetable oil
1/3 cups ketchup
1 tsp salt
1 tsp Worcestershire Sauce
Combine first four ingredients in a large salad bowl. Combine remaining six ingredients for the dressing. Chill dressing for at least two hours to allow flavors to marinate. Stir before using. Grilled Chicken can be added to this recipe to make it a main dish.
From the Kitchen of Susan Reid
I probably eat this at least once a week for lunch....so tasty.
10-16 oz fresh spinach
1/4 cup red onion, chopped
4 hard boiled eggs, sliced
1/2 lb. fried bacon, crumbled
2/3 cup sugar
1/4 cup vinegar
1/4 cup vegetable oil
1/3 cups ketchup
1 tsp salt
1 tsp Worcestershire Sauce
Combine first four ingredients in a large salad bowl. Combine remaining six ingredients for the dressing. Chill dressing for at least two hours to allow flavors to marinate. Stir before using. Grilled Chicken can be added to this recipe to make it a main dish.
Mediterranean Chicken Orzo
Mediterranean Chicken Orzo
From the Kitchen of Beth Vincent
1 can (2.25 oz) kalamata olives sliced
1/3 cup oil packed sundried tomatoes, plus 1 tablespoon of the oil
1 TBS balsamic vinegar
1 tsp dried basil
1lb chicken (sliced like tenders)
1 can chicken broth (14oz)
1 cup dried orzo
2 oz (1/2 cup) crumbled feta cheese
In medium bowl toss together olives, tomatoes, 1/2 tsp of basil- set aside
In large skillet heat 1 TBS of sundried tomato oil over high heat. add chicken sprinkle with remaining basil, cook until brown. Turn tenders, push aside.
Add broth and orzo. bring to boil. Reduce heat, cover, and simmer until liquid is absorbed. Remove chicken. Stir half olive mixture into orzo, Spoon orzo onto plates, top with chicken, feta, remaining olives/tomatoes mixture, and balsamic vinegar.
serves 4
From the Kitchen of Beth Vincent
1 can (2.25 oz) kalamata olives sliced
1/3 cup oil packed sundried tomatoes, plus 1 tablespoon of the oil
1 TBS balsamic vinegar
1 tsp dried basil
1lb chicken (sliced like tenders)
1 can chicken broth (14oz)
1 cup dried orzo
2 oz (1/2 cup) crumbled feta cheese
In medium bowl toss together olives, tomatoes, 1/2 tsp of basil- set aside
In large skillet heat 1 TBS of sundried tomato oil over high heat. add chicken sprinkle with remaining basil, cook until brown. Turn tenders, push aside.
Add broth and orzo. bring to boil. Reduce heat, cover, and simmer until liquid is absorbed. Remove chicken. Stir half olive mixture into orzo, Spoon orzo onto plates, top with chicken, feta, remaining olives/tomatoes mixture, and balsamic vinegar.
serves 4
Ginger Lemonade
Ginger Lemonade
from Allrecipes.com
Ingredients
3 cups white sugar
4 quarts water
14 slices fresh ginger root
4 cups fresh lemon juice
2 lemons, sliced
Directions
In an 8-quart saucepan combine sugar, water and ginger root. Heat to boiling, stirring occasionally. Remove from heat.
Stir in lemon juice. Cool 15 minutes. Remove ginger. Refrigerate lemonade at least 1 hour, or until chilled.
Serve over ice, and garnish with lemon slices.
from Allrecipes.com
Ingredients
3 cups white sugar
4 quarts water
14 slices fresh ginger root
4 cups fresh lemon juice
2 lemons, sliced
Directions
In an 8-quart saucepan combine sugar, water and ginger root. Heat to boiling, stirring occasionally. Remove from heat.
Stir in lemon juice. Cool 15 minutes. Remove ginger. Refrigerate lemonade at least 1 hour, or until chilled.
Serve over ice, and garnish with lemon slices.
Italian Sausage Soup with Tortellini
Italian Sausage Soup with Tortellini
From the Kitchen of Cali Jo Hawkins
created by allrecipes.com
Ingredients
1 pound sweet Italian sausage, casings removed...I use the Sweet Basil Sausage...my friend suggested it and it was fabulous
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup red wine
4 large tomatoes - peeled, seeded and chopped
1 cup thinly sliced carrots
1/2 tablespoon packed fresh basil leaves
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 1/2 cups sliced zucchini
8 ounces fresh tortellini pasta
3 tablespoons chopped fresh parsley
Directions
In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.
From the Kitchen of Cali Jo Hawkins
created by allrecipes.com
Ingredients
1 pound sweet Italian sausage, casings removed...I use the Sweet Basil Sausage...my friend suggested it and it was fabulous
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup red wine
4 large tomatoes - peeled, seeded and chopped
1 cup thinly sliced carrots
1/2 tablespoon packed fresh basil leaves
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 1/2 cups sliced zucchini
8 ounces fresh tortellini pasta
3 tablespoons chopped fresh parsley
Directions
In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.
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