Healthy Recipes by Keri

Fresh Salsa

4-6 ripe tomatoes

2 cans stewed tomatoes

2 T. lemon juice

4-6 jarred jalapenos or to taste

2 mild onions

1/2 bunch cilantro

salt and pepper to taste

1/4 to 1/2 half head of green cabbage

Chop ingredients into small chunks, mix together and serve with chips or any mexican dish!

Mexican Style Lasagna

1 c. fresh cilantro leaves, chopped

4 green onions, finely chopped
1 bunch of spinach, chopped

8 corn tortillas (can use flour)

1 can pinto or black beans

1 c. prepared salsa

8 oz. pepper jack cheese

Preheat oven to 425. Mix chopped spinach, cilantro and green onions; add 1 t. salt and 1/4 t. pepper. Coat

an 8x8 pan with cooking spray. Lay four tortillas in bottom of dish. Layer half of the beans, salsa, spinach mixture

and cheese; repeat, ending with cheese. Press gently. Cover with foil. Bake 30 minutes; remove foil and bake

5-15 minutes longer until golden. Adjust oven temp. depending on how accurate your oven is.

Fruit Salad

1/2 container of large vanilla yogurt

1/2 c. brown sugar (to taste)

mix and add the fruit.

1 large banana

2 apples, diced

1 large bunch of grapes

sprinkle cinnamon on top

Hearty Black Bean soup by Bambi

1 cup tomato salsa
2 15 1/2oz cans black bean drained and rinsed
(OR 2 cups dried beans (rinsed), 8 cups water, and salt in crock pot for 4 hours on high)
2 cups chicken broth
1 t lime juice
2 T chopped cilantro

-Heat salsa, beans, and broth in large sauce pan. Bring to boil.
-If you want add ground flax seed and wheat germ for extra nutrition.
-Then lower heat and let simmer for 15 min.
-Let soup cool slight and ladle half of it into food processor or blender and puree it then return to pot.
-Stir in lime and cilantro and heat mixture.
When serving you can add a dollop of sour cream on top if desired.

Baked Creamy Chicken Taquitos by Bambi

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepper jack cheese

-small corn tortillas
-kosher salt
-cooking spray

- Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
- Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
- You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
- Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
- Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

- Then roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

- Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Makes 16

Asparagus Roll-ups by Tanille

Jar of pickled asparagus
Sliced deli ham
Cream cheese (can use less fat or fat free for healthier option)

Evenly spread cream cheese onto ham slices. Place asparagus spear on the edge and roll up. Slice into whatever size you’d like!

Healthy-ish Cookies by Nicole

1 c. butter, softened

1 34 c. white sugar

1 c. brown sugar

2 tsp. vanilla

2 large eggs

3 c. flour

2 tsp baking soda

2 tsp cinnamon

1 c. milled flaxseed

1/2 c. flaked coconut

2 c. rolled oats

2 c. craisins

1 c. dark chocolate chips (I use a little more....maybe 1 1/4 - 1 1/2)

dash of sea salt

1-2 TB milk (or water)

Preheat oven to 350 (325 convection). Grease cookie sheets or line with parchment paper. Cream together butter, sugars and vanilla until light and fluffy. Add eggs, beating well after each one. In a separate bowl, combine flour, baking soda, and cinnamon. Gradually add to creamed mixture. Then use that bowl to combine the remaining ingredients (except for the milk). Fold in (or use the lowest setting to stir in if you are using an electric mixer). If the mixture is a little dry, add some milk or water (I add about 3 TB milk). Bake for 12-14 minutes (I bake for about 11 minutes on convection).

Berry Smoothie by Cecilee

1 banana
1/2 c. orange juice
1/2 c. lowfat milk
5-6 ice cubes
1/4 c. almonds (or less, depending on your preference)
1/2 c. frozen berries (Kirkland brand from Costco)
1/2 scoop whey protein powder (from Costco)

Blend until smooth. Add the protein powder at the very end. Enjoy!

Quinoa Salads by Alicia

Berry Quinoa Salad


This can be for breakfast or a side salad, or lunch or just a midnight snack.

2 cups dry quinoa
4 cups water
1/2 tsp. salt
3 cups berries (any combination)
1/2 cup sour cream (can use fat free) or plain Greek yogurt
3-4 tbs. brown sugar

Rinse dry quinoa, then add to salted water and cook until liquid is absorbed, about 15 minutes. Allow quinoa to cool completely. Add sour cream and sugar and mix thoroughly then toss in berries. You can always adjust amounts on everything to suit your liking.


Edamame Quinoa Salad

• 1/2 cup dry quinoa (cooked according to package)
  
• 1/2 chopped red pepper
• 1/2 cup shelled edamame
• 1/8 diced green onion
• 1/4 cup craisins
• 4 tbsp sunflower seeds, shelled

Red Wine Vinaigrette Dressing

• 4 tbsp olive oil
• 4 tbsp red wine vinegar
• 2 tsp Dijon mustard
• Pinch sugar
• Salt and pepper to taste

Green Curry Chicken with Zucchini by Keri

2 medium zucchini cut into 1 inch chunks

1 1/2 cups unsweetened coconut milk

1-3 t. green curry paste (this is the spice, use sparingly to start)

3/4 lb. chicken breast chunked

1 1/2 c. chicken broth or water

2 T. fish sauce

1-3 T. brown sugar

6-8 lime leaves torn, or 1-2 T. lime juice

A handful of Asian or Italian basil leaves or, 1 t. dried.

In a medium saucepan, bring 3/4 c. coconut milk to a gentle boil over med/high heat. Cook for 2-3 minutes

until thickened and fragrant. Add curry paste and cook 2-3 minutes more, pressing and stirring it to dissolve it in the

milk. Add the chicken and cook 2 minutes more, tossing to coat with sauce.

Add the remaining milk as well as the other ingredients except basil and bring to a gentle boil. Reduce heat to a simmer and cook until

chicken is done and zucchini are tender but still firm, 8-10 minutes. Add the basil and serve hot or warm. We love this

as a soup but if cooked a little longer it thickens slightly and is great over rice.

Egg Nog Jello Salad by Keri

1 large lemon jello

1 small raspberry jello

1 small lime jello

Prepare the raspberry and lime jellos according to the jello jiggler recipe on the back (can add even less

water to make them thicker). Prepare these a few hours in advance. Cut them into small squares or if you

have small cookie cutters (stars or whatever) use them.

Dissolve the lemon jello in 3/4 cup boiling water then add 3/4 cup eggnog and 1/4 t. rum extract.

Chill until thickened-- check every half hour (usually only takes 1-11/2 hours). Mix in 2 cups of Cool Whip then

the rasp. and lime jellos. You can layer red, eggnog, green like a trifle in a pretty bowl or you can mix them

gently and pour into a small jello mold. Let set in the fridge and then turn over and eat.

Cranberry Crock Pot Pork Tenderloin by Bambi

Pork Tenderloin or
2 (1 ½) turkey breast (turkey tenders work great too)
This would be good with chicken too.
½ teas. Salt
¼ teas. Freshly ground pepper
½ cup diced celery
½ cup diced onions
1 (16 ounce) can whole berry cranberry sauce
1 cup barbecue sauce

Combine all ingredients in a large bowl and pour it over the turkey breasts, which are in the crock pot. Cover and bake on high for 4 to 5 hours or on low for 6 to 8 hours. The turkey tenders don’t take as long too cook so monitor closely towards the end of the cooking time. Remove pork from crock pot and slice thinly. Serve with sauce on the side.

Brilliant Christmas Sunset by Cecilee

I discovered this drink a couple of years ago in a Taste of Home magazine. It is so simple, yet festive. Your kids will love it!

Crushed ice
4 tablespoons grenadine syrup (found near the mixed drinks at the grocery store)
4 cups orange juice

Add ice to four pretty, see-through glasses. Pour 1 tbsp. grenadine over ice. Slowly add 1 c. orange juice. Stir if desired or serve with fun straws.

Butterscotch Pecan Sandies by Cecilee

I love these little butter cookies and make them every year for my father-in-law who is a huge fan of regular pecan sandies. I think the butterscotch chips make these extra special for the holidays.

3 c. flour
1/2 tsp. baking soda
1 1/3 c. butter, softened
1 c. sugar
1/2 tsp. salt
1 tsp. vanilla
1 large egg
3/4 c. chopped pecans
2 c. butterscotch chips

Preheat oven to 375. Cream butter, sugar, salt and vanilla until light. Beat in egg until fluffy. Mix flour and baking soda in separate bowl, then add to butter mixture slowly, one cup at a time until combined. Stir in chips and nuts.

Roll dough into 1 inch balls and place on parchment paper. Flatten balls with bottom of a glass to spread them out a little. Bake for 8-10 minutes or until they brown on edges. Cool on rack and store in an airtight container.

Starbucks Caramel Apple Cider from Cecilee

Ok ladies, so this is NOT an original recipe obviously, but I think its fabulous. I tried unsuccessfully to recreate this on my own and finally broke down and went to Starbucks to see if they would tell me how they make it. To my surprise, the girl gave me step by step instructions and actually sold me the items I needed to make it myself. I hope I don't get someone fired by posting this for everyone to see! The secret ingredient is their Cinnamon Syrup. It is $7.95 for a 1 Liter bottle. This will make 33 servings! Not a bad deal if you are addicted like me....

2 Tbsp. cinnamon syrup
1 c. apple cider or apple juice
spray whipped cream
caramel sauce of your choice (this can also be purchased at Starbucks for about $6)

Heat the cider and add the syrup. Top with whipped cream and plenty of caramel sauce drizzled on top. Voila! There you have it. Easy cheesy!

Fresh Cranberry Salsa by Bambi

1 Bag Fresh Cranberries
1 Bunch Green Onions
1 Jalapeno Pepper, seeded
1/2 bunch Fresh Cilantro
1 cup Sugar
1 tsp Cumin
1-2 blocks Cream Cheese

Chop the first 4 ingredients in food processor. Pour into a bowl and mix in sugar and cumin. Pour over Cream cheese.

NOTE: Blend the cranberries separate from the other ingredients and the color is a richer red....but it still taste the same :)
If you like it chunkier mix less.

French Silk Torte by Alicia

Cookie Crust

(Side Note: You can omit crust, just pour cake directly into greased pan and bake)

Nonstick cooking spray

8 ounces chocolate sandwich cookies such as Oreos (18-20 cookies), crushed

5 tablespoons unsalted butter, melted

Cake

2 cups chopped semi-sweet chocolate

¾ cup butter

1/3 cup cocoa powder

5 eggs

1 cup minus 1 tablespoon granulated sugar

1 tablespoon all-purpose flour

Ganache topping

1 cup heavy cream

1 tsp. vanilla

pinch of salt

2 cups semisweet chocolate chopped

Preparation:

Make the Chocolate Cookie Crust: Preheat oven to 300 degrees. Lightly spray a 9-inch spring form pan with nonstick cooking spray. Line pan with parchment paper and lightly spray parchment and sides of pan.

Place cookies in the bowl of a food processor; process to very fine crumbs. You should have about 2 cups. Transfer to a small bowl. Add melted butter and, using a spatula, stir until well combined.

Pour crumb mixture into prepared pan and press evenly with the back of a spoon into bottom and up sides, leaving about 1/2 inch between the top of the crust and top of the pan. Transfer to freezer until crust is set, about 10 minutes. Transfer crust to oven and bake until dry to the touch, about 10 minutes. Let cool.

For the Cake: raise oven temp to 350F. In a medium saucepan, melt the chocolate and butter over the lowest heat. Mix in the cocoa powder until smooth and set aside for a few minutes to cool. While the chocolate is cooling, whisk together the eggs, sugar, and flour until they are completely combined and foamy. Fold the egg mixture into the chocolate until the color is uniform and pour the batter into the prepared pan.

Bake for 45 minutes, until a toothpick pulls out moist crumbs when inserted near the center of the torte. Allow the cake to cool in the pan on a rack for 15 minutes. Run a knife or inverted spatula along the edges of the torte and loosen the sides of the pan. Cool for 5 minutes and remove the sides of the pan. Invert the cake on a serving platter and cool completely before serving.

While it is cooling make the ganache by heating the cream until small bubbles appear on the sides. Pour chocolate in and allow to sit, off the heat, for about 5-10 minutes. Stir until smooth and pour over cake. Allow to set in the refrigerator

Garnish with berries, chocolate shavings, peppermint candies, whipped cream…

Makes 10-12 servings.

Granola by Chelsie

4 cups oats
1 1/2 cups chopped almonds
1/2 cup brown sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 cup oil
1/2 cup honey
1 tsp. vanilla

Preheat oven to 300. Stir in oats, almonds, brown sugar, salt, and cinnamon together in a large mixing bowl. Warm honey and oil in small saucepan and then stir in the vanilla. Carefully pour honey and oil over oat mixture and stir with a wooden spoon. Place on a jellyroll pan and bake for 40 minute stirring every 10 minutes. Store in an airtight container, Can add raisins, m&m's, chocolate chips, craisins, etc.

Cranberry Banana Bread by Janae

Cream:
1/3 cup shortening
2/3 cup sugar
2 eggs

Add:
1 3/4 cup flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2-3 bananas

Fold in 1 cup cranberries

Bake 350 for 60-65 minutes

Sushi by Autumn

Sushi Directions

Rice –

· Buy Sushi rice for best results.

· Follow recipe instructions with the following additions:

o Make sure to rinse measured rice until the water is clear

o Allow rice and measured water to sit for an hour (if you have time) – this makes for stickier rice

o I add about an eighth to a quarter cup of sugar to my rice and water while it soaks – this also helps make stickier rice

· Follow cooking instructions

· When cooking is complete, put rice into a glass bowl and add rice vinegar – there are generally instructions as to amount on the sushi rice or the rice vinegar container – I usually put about a half a cup to a large bowl of rice and stir!

· Let it cool for about 10 minutes – I like to roll the sushi while the rice is still somewhat warm

Sushi Ingredients –

Meats –

· Tempura shrimp – use raw peeled shrimp

· Cooked shrimp - this is what I use in place of artificial crab if you don’t want to tempura your shrimp

· Smoked salmon – make sure that you use the thinly sliced (looks uncooked) salmon – there are thick packages of cooked, smoked salmon that don’t taste that good in sushi

Veggies –

· Avocado – my favorite sushi veggie – cut in long, thin slices

o The avocado should be firm, but ripe

· Green onion – this is a great addition to the taste of most any sushi roll

· Cucumber – peel, cut longways into quarters, cut seeds out of the wedges and then thinly slice in lengths

· Carrots, green pepper, cilantro, whatever you like – cut in long, thin strips for adding to the roll

Cream cheese –

· This is messy, but tastes good with smoked salmon and green onion – you can add it to any roll

· I’ve seen it with red peppers and crab

Preparation for rolling –

· Bamboo roller – I cover my roller with saran wrap and spray it with Pam (I also spray my fingers with Pam for pressing the rice onto the roller)

· Place all ingredients in general area in groups and make an assembly line with a tray at the end for placing the roll

· If you plan to place the seaweed on the inside (rice on outside), you will need a plate of sesame seeds to roll the rice in before placing on tray

· For seaweed on the outside, don’t worry about spraying the roller, but you will need a glass of water to wet down one side of the seaweed for sealing it to the roll

· For seaweed on the inside, cut the full sheets in halves or thirds (makes a bag go a long way)

Rolling the sushi –

· This just takes a little practice – in my case…… A LOT OF PRACTICE!

· Seaweed on the inside –

o Spray the bamboo roller

o Place a good sized scoop of rice on the roller (about 1 cup – maybe less – you don’t want your roll too thick or too thin – this is done by preference so make a couple each way to see what you like best)

o Press the rice out pretty thin, but even

o Place seaweed lengthwise and parallel with the bamboo

o Layer your ingredients with to the seaweed

o Make sure there is rice extending both sides of the seaweed by about ¾ inch

o Roll one side over the other and then release

o Roll the other side over the rounded half

o Continue to roll and squeeze the sushi roll until it is packed soundly – this will help make it easier to cut

o Roll it in sesame seeds and place on tray to cool

· Seaweed on outside

o Don’t spray roller

o Place seaweed on roller

o Press rice within a half in of both side of the seaweed

o Layer ingredients

o Wet on side of the seaweed with your finger

o Roll opposite side to the middle and then roll wetted side over it, pressing and squeezing – again this will make it easier to cut

o Place on tray to cool

Cutting sushi – I just recommend the sushi be cool and that you have a very sharp sushi knife – I can’t remember the name of mine, but it’s a Caphelon Sukano (or something like that). Mine cost $89 at Bed, Bath, and Beyond, but Autumn bought a Chicago Cuttlery for $22 at Alberstons. I had five thin slices in my finger after you all left. I guess it’s sharp enough!!

Drizzles –

· My favorite is eel sauce, but there are many great drizzles that you can find on the internet. Autumn is going to try to find some websites to attach that have some good recipes.

· Wasabi – powdered or paste is great. I like the cans of powdered wasabi. Remember to mix it in equal parts powder and water to form a paste and then add soy sauce to the strength you like.

Remember – this is trial and error. You can probably learn so much from the internet that I didn’t teach you. I really need to get out there and find out more about raw fish. I love the tuna! If you get really interested, many sushi restaurants teach classes for you and your husband. It can be a fun family tradition like it’s become in our family. Everyone gathers around and steals the rolls as then come off the assembly line. We laugh and eat and have great memories. I hope you all had a good time and I can’t wait to hear about your successes ……..and failures!!! Hopefully, you won’t have as many as I did!

Tortellini Soup by Chelsie

1 T butter or olive oil
4 cloves garlic
4 cups chicken broth
1 can petite cut stewed tomatoes (14 oz
¼ cup grated Parmesan
1 10 oz. package cheese tortellini
½ bunch fresh spinach
6 fresh basil leaves, chopped or 1 T dry

Salt and pepper to taste
Sauté garlic in oil. Stir in tomatoes, broth, and tortellini. Bring to a boil and then reduce heat and season with salt and pepper. Simmer until tortellini is just tender, about 5 minutes. Stir in spinach and basil. Top with parmesan.

Chicken and Wild Rice Soup by Giselle

6 1/2 cups water
1 box brown and wild rice
1 envelope Lipton chicken noodle soup
2 carrots peeled and chopped
1/2 onion chopped
2 stalks celery chopped
2 cans cream of chicken
1 cup cooked chicken

Bring rice(including spice packet) and noodles to a boil. Simmer 10 mins. Add veggies and simmer 10 mins. Add cream of chicken and chicken and simmer 10 mins, stirring occasionally.