Greek Salad

inspiration: back of the balsamic bottle
prep: 10 minutes
cook: none
serves: 4-6

 Description: This has been our favorite salad dressing recipe for many years. It's packed with flavor and has all kinds of yummy tidbits in it. I especially like it in the summer with some leftover meat. It does not hold up well in the fridge and should be eaten within two days..... Although It never lasts that long in our fridge.

 Ingredients:
 1 can artichoke hearts, drained and quartered
1 large cucumber, peeled, halved lengthwise, sliced crosswise
2 medium tomatoes, cut into wedges (or a carton on cherry tomatoes
1 can ripe black olives (can substitute kalmata olives for more intense flavor)
1/2 cup crumbled feta cheese
6 cups assorted salad greens, washed, dried
favorite greek salad dressing or balsamic dressing

Directions:

1. Place artichokes, cucumber, tomatoes, and olives in a large serving bowl.
2. Pour dressing evenly over vegetables and let marinate for about 30 minutes.
3. Add salad greens, toss to coat and sprinkle with feta cheese.

Zucchini casserole

Inspiration: Karen N

Prep: 15 minutes
Cook: 35 minutes

Serves: 4-6

Description: Roasted vegetables are soooooo good. I normally broil a sliced zucchini and add parmesan to it. Then I came across this dish. It's cheesy and flavorful, and the sweet flavors of roasted zucchini and squash still come through.

Ingredients:
2 medium-sized zucchini, cut into half-moon slices
2 medium-sized yellow squash, cut into half-moon slices

3 tbs chopped fresh basil 

2 tbs thinly sliced green onion
1/2 tsp. dried thyme
3/4 tsp garlic powder

1 cup of a blend of Mozzarella, Provolone, Romano, and Parmesan
1/2 cup grated Parmesan for the top
S&P

Directions:

1. Preheat oven to 350.  Spray an 8" x 8" baking dish with non-stick spray.  

2. Wash the squash and cut in half-moon slices.  

3. Finely chop the basil and green onions.

4. Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and blended cheese.

5. Stir together until the veggies are coated with cheese and the herbs are well-distributed.  

6. Season with salt and fresh ground black pepper.  

7. Put the mixture in the baking dish and bake uncovered for 25 minutes.

8. When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese.  

9. Put the dish back in the oven and bake 10 minutes longer.   Serve hot.

Cranberry Spinach Salad

inspiration: food network
prep: 5 minutes
cook: 5 minutes
serves: 6-8




Description: I really enjoy winter salads. This one has lots of healthy additions and it fills you up quickly. It is nice to have something different than a plane old carrot, celery, and cucumber salad. If I have dried cherries or raisins on hand I also add those. To make a complete meal add in some shredded turkey or chicken.

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• Ingredients:
• 1 Tbs butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tbs toasted sesame seeds
• 1 Tbs poppy seeds
• 8 oz of feta cheese

1 Tbs sugar

• 2 tsp minced onion
• 1/4 tsp paprika
• 1/4 cup white wine vinegar
• 1/4 cup cider vinegar
• 1/2 cup olive oil

Directions:

1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a large bowl, combine the spinach with the toasted almonds, feta, and cranberries.
3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and olive oil. Toss with spinach just before serving.

No noodle spaghetti

Inspiration: Ellie Krueger
Prep: 15 minutes if you
already have roasted squash
Cook: 20-30 minutes
Serves: 4-6

Description: It is a challenge when you are trying to eat low carb and are craving Italian. I saw this recipe a while ago and thought it was worth the try. I first made it in individual ramekins and it turned out divine! My daughter actually believed it was noodles. She looked at the strands covered in sauce and cheese and then looked up at me....what she doesn't know won't hurt her.

Ingredients:
2 cups marinara sauce 
3 cups cooked roasted spaghetti squash
1 cup ricotta
8 tsp parmesan cheese
6 oz shredded mozzarella
Italian seasonings to taste





To roast the squash: cut it in half and remove the seeds. Liberally season the inside with S&P and olive oil. Roast on 350 for about an hour. Remove from cookie sheet and shred with a fork. Lay out on a cutting board to cool. Season the strands again. Put in plastic bag and in the fridge for later use.


Directions:
1. ladle 1 1/2 cup of your favorite marinara sauce and Italian seasonings on the bottom of a casserole dish.
2. Top with 1 cup of cooked spaghetti squash and spread evenly.
3. Top each with 1/2 cup ricotta.
4. Sprinkle 4 teaspoons of grated parmesan cheese and 3 ounces of mozzarella on each. 
5. Add the remaining sauce, seasoning, squash, Parmesan, and mozzarella cheese. 
6. Cover with foil and bake at 375 for 20 - 30 minutes, or until the edges begin to bubble
7. Uncover and cook an additional 5 minutes.

Mushroom Risotto

Inspiration: Giada
Prep: 15 minutes
Cook: 30 minutes
Serves: 6

Description: Making risotto is an art form. When you've got it down it is a lot of fun to make. I wouldn't say it is hard....it's just time consuming. We like ours with a mix of wild mushrooms. I tend to use dried, but fresh would be good too. Just saute them after the onions and add them back at the end.This is a nice side dish but is hearty enough for a main course.

Ingredients:
8 cups chicken broth
1 tablespoons olive oil 
1 onion, diced
2 garlic cloves, minced
1 pound dried mushrooms
2 tablespoons butter
Salt and pepper
2 cups arborio rice
1/2 cup dry white wine
1/2 cup fresh parmesean, grated


Directions:

1. Heat the chicken broth in a medium saucepan and keep warm over low heat. 

2. Add the dried mushrooms in the warm chicken broth. 

3.. Heat 1 tablespoon of oil in a large skillet over medium heat.
3. Add the onion and garlic, cook, stirring, until translucent, about 5 minutes. .

6. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking.
7. Stir in wine and cook until it is nearly all evaporated.

8. Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid.
9. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. (this will take about 20 minutes)
10. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. 11. Stir in Parmesan cheese, cook briefly until melted.

Poppyseed coleslaw

Inspiration: restaurant
Prep: 15 minutes
serves: 6+


Description: I had some really tasty poppy-seed coleslaw at a restaurant and wanted to duplicate it. Making your own poppy-seed dressing is always an option, but I had little time and energy so the bottled variety worked just fine for me.

Ingredients:
1 bag of broccoli slaw (includes broccoli, carrots, red cabbage)
1 small to medium head of cabbage
2-3 TBS of  poppy-seed dressing (I use low fat)

1. Slice or shred the cabbage into small pieces or strips (if your making a bunch a food processor does this really quick)
2. Add the bag of broccoli slaw to the cabbage in a large bowl.
3. Add the poppy-seed dressing and stir well. Adjust as desired.

Nutrition:

	Calories: 60-	Carbs:11g-	Fat:1g-	Protein:3g-	Sugar:6g-	Fiber:4g

Tips and Tricks:
This works with just plain cabbage you might have sitting in the fridge

Buttermilk Biscuits

Inspiration: tips cooks love

Prep: 15 minutes
Cook: 15 minutes
Serves: 8 biscuits


Description: This was by far the easiest and super yummy way to make buttermilk biscuits. They rose like little towers and are perfect with butter and jam, sausage and egg, sliced ham.....oh I could go on forever. 

Ingredients;

2 cups of sifted all purpose flour
1 3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 stick of COLD butter cut into cubes
3/4 cup COLD buttermilk
1 egg lightly beaten

Directions:

1. Pre- heat oven to 425 (do this first thing, the biscuits are that quick to put together and you want the butter still cold)
2. In a sifter over a bowl, sift together flour, baking powder, baking soda, and salt.( if you use kosher it won't go through, just sprinkle it over)
3. Scatter the butter over the top and mix with a fork to coast the pieces with the flour mixture. Using a pastry blender or fork, cut the butter into the flour. Continue cutting until the butter is pea sized and the mixture resembles crusked crackers.
4. Turn the dough out on to a very lightly floured work surface and GENTLY knead just until it holds together.
5. Pat the dough into a 7 inch round circle, and a puffy 1 inch thick.
6. Use a knife, cup, or buscuit cutter and cut into 8 pieces.
7. Transfer the wedges to the prepared baking sheet, space them about 2 inches apart.
8. Brush the tops with a thin coating of beaten egg (you won't use all of it)
9. Bake for 15 minutes, until firm to the touch and golden brown.

Nutrition:

	Calories:235-	Carbs:24-	Fat:13-	Protein:6-	Sugar:2-	Fiber:1

Tips and Tricks:
- be sure the butter is ice cold
- handle the dough very gently, over handling will warm the butter and make them flatter
-to avoid re-rolling the dough cut them into wedges or squares

Warm Bean Salad

Everydayfood
less than 30 minutes
serves 6

3/4 pound green beans, trimmed and cut into 1 1/2-inch pieces

2 small garlic cloves, thinly sliced

8 ounces grape tomatoes

1 can (15.5 ounces) cannellini beans, rinsed and drained

1 tablespoon plus 2 teaspoons red-wine vinegar

Handful fresh basil leaves, torn

1. In a large skillet, heat 1 teaspoon oil over medium-high. Add green beans and cook 2 minutes.
2. Add garlic and tomatoes and cook, stirring occasionally, until tomatoes begin to burst, 3 minutes.
3. Add cannellini beans and vinegar and cook, stirring, until beans are heated through, about 2 minutes.
4. Remove from heat; season to taste with salt and pepper and sprinkle with basil.

Laurie's Potato Rolls

Inspiration: Laurie D.
Prep time: overnight
Cook time: about 1 hour
Makes:

Description:

 
                               

Ingredients
2 potatoes
2 cups of potato water
2/3 cups of butter
1 tsp of salt
2 eggs
1 package of yeast
6-7 cups of flour
olive oil

1. Mix together 2 cups of hot potato water, 1 cup of mashed potatoes. 2/3 cups of butter and 1 tsp of salt.
2. Cool mixture until lukewarm then add two beaten eggs, and 1 package of yeast.
3. Slowly incorporate 6-7 cups of flour. Mix until smooth and sticky.
4. Put dough into greased bowl, cover and refrigerate one hour.
5. Shape pieces into roll shaped balls. Cover and let rise overnight.
6. Bake at 350 degrees for 20 minutes in muffin tins or casserole pans.

Tips and Tricks
These go quick so just double or triple the batch.

Variations

Braised Carrots

beginning cooking series
less than 30 minutes
8+

                                     

*need a strait sided saute pan with tight fitting lid. Large enough to hold the carrots in one or two layers.

4 tbs butter
1 pound of carrots peeled and cut into large matchsticks or 1/4 inch slices (mandolin makes this quick and easy)
S&P
small grating of fresh nutmeg
1/2 tsp sugar
1/2 cup of liquid (Marsala, chicken broth,vegetable broth etc)

1. Melt butter over medium heat so that it melts without taking on any color.
2. Stir in the carrots and season with spices.
3. Turn the carrots over several times to coat them with butter and seasonings. Cook gently for about 2 minutes.
4. Pour in your liquid and bring to a quick boil.
5. Then adjust the heat so the carrots just barely simmer.
6. Cover the pan tightly, shake the pan well from time to time. Cook for about 15 minutes or until the carrots are tender.
7. Pour into a serving dish and serve.

*if the liquid has evaporated before the carrots are cooked, add some more liquid or water.
*when the carrots are tender, there should be only enough liquid left just to coat them. If there is more boil it off.

Broiled Parmesan Asparagus

Inspiration: Various Recipe's
Prep: 5 minutes
Cook: 10 minutes
Serves: 4-6

Description: My husband and I have found this the most appetizing way to cook and eat asparagus. We will try different recipe's and have always gone back to this one. Grilling the asparagus also gives a nice smokey compliment to the dish.

Ingredients:
2 bunches of asparagus
salt and pepper
olive oil
Parmesan

Directions:
1. Snap asparagus and lay them out on a cookie sheet
2. Drizzle olive oil over asparagus and roll stalks around to coat.
3. Liberally season with S&P
4. Right before putting in oven; grate parm over asparagus stalks.
5. Broil for 5-10 minutes. Asparagus will turn a bright green when done cooking.

Tips and Tricks:
Grilling the asparagus is also a yummy way of preparing them.

Broccoli and Rice Casserole

Sunny Anderson
1 hour
8 servings



                                                

3tbs butter
2 tbs flour
1/2 lb shitake or bella mushrooms sliced
1/4 c onions diced
2 cloves garlic chopped
1/2 tsp cayenne pepper
1 1/2 c cream
1/2 c chicken stock
10 oz chopped broccoli
2 c shredded cheese
3 c cooked rice
S&P

1. Melt butter and flour, cook until roux is golden brown.
2. Add mushrooms, onion, garlic, garlic powder, cayenne, cream, and stock.
3. Add broccoli, 1c cheese, and rice. Season with S&P
4. Pour into sprayed dish and top with rest of cheese.
5. Bake until cheese is melted 425 about 20 minutes

cranberry pear salad

allrecipes.com
less than 30
12 servings

1/3 c apricot nectar
1/3 c red wine vinegar
1/3 c canola oil
1tsp dijon mustard
1/8 tsp pepper
2 tbs sugar
1/2 c chopped walnuts
12 c salad greens  (about two bags of mixed greens)
3 pears sliced      (or diced apples)
1/2 c dried cranberries  (sometimes I use cran/raisin mix)
3/4 c feta cheese

1. Mix together first 6 ingredients for dressing.
2. Melt sugar over medium heat add walnuts, stir to coat remove from heat.
2. In salad bowl combine greens, pears and cranberries, drizzle with dressing. Add candied walnuts and feta cheeses.

* This is a very popular salad for parties. It is a sweeter salad and lots of goodies in it. I have never gone home with leftovers!!

Shirley's Coleslaw

who else...grandma
4 servings
less than 30

Sometimes I make it with just plain cabbage, sometimes with
other goodies in it.

                            


1/2 cabbage finely chopped  (to spice it up use different cabbages, brocolli spears, carrots etc)
1 tbs heaping of mayo
1 individual package of sweet and low (or tbs of sugar)
1/2 tbs vinegar
onion salt (she shook the bottle, tasted it, shook it some more)
salt and pepper

1. Finely chop cabbage.
2. In separate bowl add mayo, sugar, vinegar, onion salt. blend to combine.
3. Add mixture to cabbage.
4. Taste and add salt and pepper until it tastes like grandma's cabbage :)