"Turkey Loaf"
Preheat oven to 350 degrees
2 tsp veg. oil
1c finely chopped onion
3/4c finely chopped carrot (I grate mine)
1/2c finely chopped green onion
1/2c finely chopped celery
1/2c finely chopped red pepper
2 cloves garlic, minced
2 1/2lbs ground raw turkey (lean)
1c dry bread crumbs
1/3c catsup
1 tsp. salt 1/4 tsp. ground nutmeg
1 tsp pepper
1/4 tsp. ground cumin
1/4 tsp. ground coriander
4 egg whites, lightly beaten
pam cooking spray
1/2c catsup & 3 tbsp. brown sugar
1) Heat oil in lg skillet over med heat. Add onion and next 5 ingredients (onion thru garlic); saute 5 minutes or until tender. Combine onion mixture, turkey and next 8 ingredients (turkey thru egg whites) in a large bowl; stir well (mixture will be wet).
2) I put mine into a 7 3/4 x 3 5/8 (sm) loaf pan, this way I get 2 (one to cook and one to freeze). Spray pan with Pam first. Bake for 30 minutes, after this coat with catsup and brown sugar mixture. Cook for 30 minutes more or until done; let stand 10 minutes before slicing.
This is worth the work! Great flavor and lowfat!!
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"APPLE BUTTER BBQ SPARERIBS"
.....taken from Super Fast Slow Cooking Cookbook (sold at our shop and our online store)
4 lbs. pork spareribs
salt and pepper to taste
1 onion, quartered
16-oz. jar apple butter
18-oz. bottle barbecue sauce
Sprinkle ribs with salt and pepper. Place ribs on rimmed baking sheet (s).
Bake at 350 degrees for 30 minutes; drain. Slice ribs into serving-size
pieces and place in slow cooker. Add remaining ingredients. Cover and
cook on low setting for 8 hours. Makes 4 to 6 servings.
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"Chicken Cacciatore"
......taken from Super Fast Slow Cooking Cookbook (sold at our shop and our online store)
1 lb. boneless, skinless chicken breasts
26-oz. jar chunky garden vegetable spaghetti sauce
1 zucchini, chopped
1 green pepper, chopped
1 sweet onion, chopped
cooked wide egg noodles or spaghetti
Garnish: chopped black olives, shredded Parmesan cheese
Place chicken in a slow cooker; pour sauce over top. Add vegetables.
Cover and cook on low setting for 6 to 8 hours. Spoon over wide noodles or spaghetti.
Garnish with black olives and Parmesan cheese.
Serves 4.
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"Layered Bean Dip"
...the guys will love this one for the Football Games!
Serve with pita chips, baked tortilla chips or blue chips.
1 (16oz) can refried beans
1 (15oz) can black beans, rinsed and drained
1/2 cup sour cream
1 cup bottled salsa
1 cup (4 oz) preshredded Mexican blend or cheddar cheese
Chopped Cilantro (optional)
1) Preheat oven to 375 degrees.
2) Combine beans; spread in an 8-inch square baking dish. Spread sour cream over beans; top with salsa then cheese.
Cover; bake at 375 degrees for 20 minutes. Uncover; bake 10 minutes or until bubbly.
Garnish with cilantro, if desired. Yield: about 2 1/2 cups dip (serving size: 1/4 cup)
Note: when we are having company I will double this recipe and prepare in a larger baking dish.
For those of us on low fat diets, substitute with fat-free refried beans, reduced fat sour cream and reduced fat cheese. The flavor is still great, but a different consistency.
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"Broccoli Salad"
2 heads broccoli
1/2 cup chopped onion
2 cups grated cheddar cheese
1/2 lb. bacon, fried crisp, broken in pieces
Dressing:
1 cup salad dressing
1/2 cup sugar
2 tsp. vinegar
Mix dressing and pour over broccoli mixture. Will keep in refrigerator for 3 days!
An easy summer entertaining side dish.
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"Grilled Asparagus"
A favorite grilled vegetable in our house!
1 pound asparagus
3 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon low-sodium soy sauce
1/8 teaspoon black pepper
Cooking Spray
1) Prepare Grill
2) Snap off tough ends of asparagus. Combine all ingredients except cooking spray in a large zip-top plastic bag; seal and marinate for 30 minutes. Remove asparagus from bag, and discard marinade. Place asparagus on grill rack coated with cooking spray; grill for 5 minutes on each side until asparagus is done. Yield: 4 servings.
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This delightful recipe was given to me by a friend many years ago. My husband really looks
forward to this, so I always make a double batch. Great with blue chips.
"Judy's Guacamole"
2 California Avocados
2 Tablespoons Fresh Lemon Or Lime Juice (I use lemon)
2 Small Green Onions Chopped (or Scallions as we Easterner's call them)
Teaspoon Salt
Dash of Worcestershire or Tabasco (I use the Worcestershire)
Mash the avocado and add the seasonings or combine all ingredients in blender (I use the blender)
Makes about 1 cup of dip.
Enjoy!!
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HOT ARTICHOKE & SPINACH DIP
* 1 packet Artichoke & Spinach Dip Mix (you can purchase at our on-line store or at our shop)
* 1 cup sour cream
* 8 oz. cream cheese, softened
* 1/2 cup grated Parmesan cheese
* 1 cup shredded Monterey Jack cheese
Preheat oven to 350 degrees. Blend cream cheese, sour cream, Parmesan cheese and Monterey Jack cheese. Add entire packet of mix. Mix well. Place mixture in a buttered, oven-proof baking dish. Bake for 30 minutes or until light golden brown on top. Serve with tortilla chips, blue chips or toasted bread points.
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