Mango Lime Green Smoothie

Mango Lime Green Smoothie 

Ingredients: 

2 leaves Swiss chard 

1 cup mango 

1/2 medium lime, peeled 

1 cup filtered water 

1/2 cup ice

Directions  

 1. Combine all ingredients into a blender; blend at high speed until smooth and well blended.

Greek-Style Shrimp

Greek-Style Shrimp  

Ingredients: 

 3 tablespoons olive oil

 1 medium onion, chopped

 3 cloves garlic, minced

 2 tablespoons minced fresh parsley, divided

 1 tablespoon minced fresh basil

 1/2 teaspoon dried thyme leaves

 4 cups peeled, seeded and chopped fresh ripe tomatoes 

 1 cup pitted whole Greek olives

 1/2 cup white wine

 2 pounds large shrimp, peeled and deveined

 Salt and pepper to taste

 4 ounces feta cheese, crumbled

 1 tablespoon minced fresh mint 

Directions  

 1. Warm olive oil in large skillet over medium heat; saute onions and garlic until onions are translucent and just golden. Add one tablespoon of the parsley, the basil and thyme. Stir until fragrant; then add tomatoes, olives and wine.

 2. Bring to a boil; then reduce heat back to medium and cook until sauce has thickened slightly, about five minutes. Stir in shrimp, cooking just until pink, three to five minutes.

 3. Salt and pepper to taste. Sprinkle with crumbled feta, minced fresh mint and the remaining tablespoon of minced parsley. 

 This recipe is great over steamed rice.

Garlic and Sweet Pepper Soup

Garlic and Sweet Pepper Soup  

Ingredients: 

 1/2 cup chopped onion 

 6 cloves garlic, chopped 

 2 teaspoons olive oil 

 1 cup peeled uncooked potato 

 1 cup chopped red bell pepper 

 3 1/2 cups reduced-sodium fat-free chicken broth 

 Salt and pepper, to taste 

 6 tablespoons reduced-fat sour cream

 Chopped parsley, as garnish  

Directions: 

 1. Sauté onion and garlic in oil in medium saucepan until tender, about 3-4 minutes.

 2. Add potato, bell pepper, and broth. Heat to boiling; reduce heat and simmer, covered, until potato is tender, about 12-15 minutes.

 3. Process soup in food processor or blender until smooth; season to taste with salt and pepper. 

 4. Refrigerate until cold; top each serving with a dollop of sour cream and sprinkle with parsley. 

Mocha Oatmeal Smoothie

Mocha Oatmeal Smoothie  

Ingredients: 

 1 Cup Unprocessed Oats

 2 Cups Unsweetened Almond Milk 

 2 Bananas

 2 Tablespoons Cocoa

 2 Teaspoons Instant Coffee

 1/4 Cup Boiling Water

 2 Tablespoons Maple Syrup 

Directions: 

 1. Add oats and almond milk to blender and allow to soak for 8-10 minutes. 

 2. Dissolve the coffee in boiling water. Peel and chop bananas.

 3. Combine all ingredients into a blender. Blend at high speed until thick and smooth. 

Jalapeno Pepper Omelet

Jalapeno Pepper Omelet  

Ingredients: 

 6 large eggs

 1 fresh medium jalapeno pepper - cored and minced

 1/3 cup green peppers - diced

 1/3 cup red peppers - diced

 1/3 cup onion - diced

 1/3 cup grated sharp cheddar cheese

 1 teaspoon Tabasco

 1 teaspoon cilantro - finely chopped

 salt and black pepper to taste

 2 Tablespoon butter, for frying

Directions: 

 1. In a large frying pan melt the butter.

 2. Add peppers and onions and saute until onions become transparent.

 3. Season with salt, black pepper, Tabasco and cilantro.

 4. Beat eggs with 1 Tablespoon of water and pour slowly throughout the sauteed mixture. 

 5. Simmer covered over low heat until the eggs are set. Add cheese to one side and carefully flip the other side over. Remove from heat and cover for an additional minute to melt the cheese completely.

 Makes 3-4 servings 

Slow Cooker Beef Tips

Slow Cooker Beef Tips


Ingredients:

2 pounds beef tips
1 10.5-ounce can cream of mushroom soup
1 packet brown gravy mix
1 packet dried onion soup mix
1 can sliced mushrooms
1 cup water

Directions:

1. Layer ingredients in slow cooker in listed order.
Cook on low for 6 to 8 hours. Serve over rice or noodles.

Vidalia Onion Dip

Vidalia Onion Dip


Ingredients:

4-5 medium Vidalia onions
1/4 cup margarine
1/2 cup mayonnaise
3/4 cup shredded Italian five-cheese blend
1/4 cup shredded Parmesan cheese
1 teaspoon garlic salt
1 cup Italian-style bread crumbs



Directions:

1. Heat oven to 350 F.

2. Peel onions and slice into 1/4-inch wedges.
Place onions and margarine in 11/2-quart casserole dish,
cover with plastic wrap and microwave for 3-5 minutes or
until onions are crisp tender.

3. Remove plastic wrap. Add mayonnaise, Italian five-cheese blend,
Parmesan cheese and garlic salt. Fold until well blended.
Sprinkle bread crumbs over casserole.

4. Heat in oven for 20 minutes or until dip is hot and cheese is melted.
Serve with favorite crackers.

Chocolate Cherry Smoothie

Chocolate Cherry Smoothie 

Ingredients: 

 1 can sweet cherries in syrup, 15 0z.

 1 can apricots in juice, 15 0z.

 1 1/2 cups chocolate frozen yogurt

 1/2 teaspoon grated cinnamon  

Directions: 

1. Combine all ingredients into a blender. Blend at high speed until thick and smooth.

Cherry Cream Cheese Pie

Cherry Cream Cheese Pie 

Ingredients: 

 1 8 oz package cream cheese, softened 

 1 15 oz can sweetened condensed milk 

 1/3 cup lemon juice 

 1 teaspoon vanilla extract 

 1 9-inch graham cracker piecrust 

 1 30 oz can cherry pie filling 

Directions: 

 1. In a large mixing bowl use a hand mixer to beat the cream cheese until smooth. 

 2. Add the milk and mix well. Add the lemon juice and vanilla and mix well.

 3. Pour the mixture into the piecrust and chill for 2 to 3 hours in the refrigerator. 

Top with the cherry pie filling right before eating. 

French Chicken Stew

French Chicken Stew 

Ingredients: 

 4 cups sliced button and/or shiitake mushrooms

 1 14 1/2-ounce can diced tomatoes, undrained

 2 medium carrots, thinly sliced

 1 medium onion, chopped

 1 medium red potato, cut in 1-inch cubes

 1/2 cup fresh green beans, cut in 1-inch pieces

 1/2 cup pitted ripe olives, halved

 1 cup reduced-sodium chicken broth

 1/2 cup dry white wine or chicken broth

 2 tablespoons quick-cooking tapioca

 1 teaspoon herbes de Provence or dried Italian seasoning, crushed

 3/4 teaspoon dried thyme, crushed

 1/4 teaspoon coarsely ground black pepper

 8 skinless, boneless chicken thighs 

 1/2 teaspoon seasoned salt

 1 14 -ounce jar tomato pasta sauce or one 16-oz. jar Alfredo pasta sauce 

Directions: 

1. In a 5- to 6-quart crockpot combine mushrooms, undrained tomatoes, carrots, onion, potato, 

green beans, olives, broth, wine, tapioca, herbs de Provence, thyme, and pepper. 

Place chicken on top; sprinkle with seasoned salt. 

Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 4 hours.

2. Stir in pasta sauce. Makes 8 servings.  

Tahitian Chicken

Ingredients:

8 chicken breasts, bone-in  
1 (20 oz.) can chunk pineapple  
1 (1 oz.) package dry onion soup mix  
1 (12 oz.) can pineapple juice
1/4 cup cornstarch

Directions:

1.  Preheat oven to 325 degrees F.

 2. Drain pineapple chunks. Add the pineapple juice to the cornstarch and mix well.
In a saucepan, add the pineapple, onion soup mix and the pineapple juice/cornstarch mixture.
Simmer until thickened.

 3. Put chicken breasts in a baking dish.
Pour sauce over chicken and bake at 325 degrees F. for 1 hour.

Spicy Peach and Mango Curry

Ingredients:

2 tablespoons vegetable oil
1 large onion, chopped
2 tablespoons minced ginger
Salt and black pepper
2 tablespoons curry powder
3 peaches, peeled if you like, pitted, and chopped
1 mango, peeled, pitted, and chopped
4 large ripe tomatoes, chopped
½ cup coconut milk
Chopped fresh cilantro, for garnish

Directions:

1.  Put the oil in a large, deep skillet over medium heat for 1 minute.
Add the onion and ginger and sprinkle with salt and pepper.
Cook, stirring occasionally, until soft, about 5 minutes.
Add the curry powder and cook, stirring, until fragrant, 30 seconds or so.

 2. Stir in the fruit (including the tomatoes) and coconut milk and raise the heat so the mixture bubbles a bit.
Cook, stirring occasionally, until the fruit is soft and the mixture thickens, 5 to 10 minutes.

 3. Taste and adjust the seasoning, garnish with the cilantro and nuts if you’re using them, and serve.