SALMON WITH ASPARAGUS

fresh salmon fillet
salt
pepper
olive oil

asparagus


Line a baking sheet with foil and spray with non stick spray.  Lay salmon fillet skin side down.  Place asparagus spears next to salmon.  Drizzle both with olive oil and sprinkle with salt and pepper.  Bake in preheated oven at 350 degrees for about 25 minutes.

ZUCCHINI AND POTATO BAKE

2 medium zucchini, quartered and cut into large pieces
4 medium potatoes, peeled and cut into large chunks
1 medium red bell pepper, seeded and chopped
1 clove garlic, sliced
1/2 cup dry bread crumbs
1/4 cup olive oil
paprika to taste
salt to taste
ground black pepper to taste



Preheat oven to 400 degrees F (200 degrees C).
In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

Recipe from:http://trickschefs.com

CABBAGE

1 head of cabbage
2-3 potatoes - peeled and cut into bite size chunks
butter - to taste
salt and pepper - to taste

Cut cabbage into bite size chunks. Cover with water. Add potatoes. Add butter and salt and pepper. Boil until fork tender. Serve with cornbread.

*Can add sausage or ham if you want to make a complete meal out of it.

OKRA AND TOMATOES

2 cup cut okra, fresh or frozen
1 medium onion, chopped
2-3 tomatoes, chopped
paprika flakes, approx. 2 tbsp. or to taste
1 tsp. sugar
1 beef bouillon cube dissolved in a 1/2 cup water
2 tbsp. olive oil
salt and pepper, to taste

In a heavy saucepan, heat oil and cook okra until no longer slimy.
Add onion and salt and pepper. Cook until tender.
Add tomatoes, and seasonings
Add bouillon mixture.
Cover and cook on low about 30 minutes.
Serve over rice.

SUMMER TOMATO PIE

Ingredients

• Flour, for dusting work surface
• 1 (9-inch) ready-made refrigerated rolled pie crust
• 2 large yellow tomatoes, sliced 1/4-inch thick
• 1 red tomato, sliced 1/4-inch thick
• 8 ounces mozzarella, sliced
• 1/4 cup chiffonade basil leaves
• Kosher salt and freshly ground black pepper
• 1/4 teaspoon red pepper flakes
• Extra-virgin olive oil

Directions

Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.

Sprinkle flour on a work surface. Roll out pie dough to form a 10-inch circle and place on baking sheet. Overlap and alternate the different tomatoes and mozzarella slices in the center of the dough, leaving a 3-inch border. Scatter the basil leaves on top. Sprinkle with salt and pepper and red pepper flakes. Fold the uncovered edges of the dough inward over the filling to create a pleated crust. Brush edges and top of pie with olive oil.

Place in the oven and bake for 35 minutes. Remove from the oven to a cutting board. Slice and serve.

Recipe from THE NEELY'S of foodnetwork.com

IMAMBAYILDI (TURKISH EGGPLANT)

(The store didn't have medium eggplant, so I used 2 large eggplant.)

4 medium sized eggplants (zucchini shaped)
1 medium onion, diced
2 green bell peppers, chopped
3 medium tomatoes, diced
3 cloves garlic, minced
2 tbsp. minced fresh mint
2 tbsp. minced fresh parsley
2-3 pinches of paprika flakes
olive oil
salt to taste
1 teaspoon of sugar (I used splenda)
1/4 cup water (optional)

Wash the eggplant. Peel them lengthwise, leaving strips. Cut the leafy parts off but leave the stem. Soak the eggplants about 15 minutes in a bowl of salted water to remove bitterness. Pat dry with paper toweling.
Pierce with fork all over skin part of eggplants.
Preheat oven to 400 degrees. Oil a small tray and lay the eggplants in it. Then rub a little oil all over each eggplant. Cook in oven until fork tender. About 30 minutes.

For the filling---heat 3 tbsp. oil in a pan and saute the onion. Add the peppers and saute. Add tomatoes and garlic. Continue to cook for 5 minutes. Add the sugar, salt and paprika. Continue to cook. Right before you take it off the heat add the mint and parsley and stir in.

Remove eggplants and cut in half lengthwise being careful not to cut completely through.
With a spoon gently move the meaty flesh aside making a boat shape.

Spray a baking dish with nonstick spray and place the eggplants in it.
Add the filling to the inside of the eggplants and around the eggplant if there is enough. If not add the water to the baking dish.

Drizzle with olive oil and bake at a 350 degree oven for about 40 minutes.

Serve with crusty bread and plain yogurt.

PIZZA SAUCE

Can diced tomato ( if you like a chunkier sauce )
tomato paste
Italian seasoning
oregano
garlic powder
grated Parmesan cheese
salt and pepper
splash of olive oil

Everything is to taste. A little bit of this and a little bit of that. Mix everything together and simmer over heat.

CUCUMBER, TOMATO AND ONION SALAD

cucumber - peeled, cut in half lengthwise and sliced into bite size pieces
tomato - cut into bite size pieces
onion - cut into half circle slices
salt and pepper - to taste
olive oil
lemon juice or apple cider vinegar

Mix cucumber, tomato and onion in mixing bowl. Add salt and pepper. Drizzle with olive oil and vinegar to taste. Let chill in fridge.

CARROT DESSERT

2 lbs. of carrot, grated

2 cups of granulated sugar

1 pack of petit boure biscuits (about 25 of them),crushed

1 cup of finely chopped walnuts

Cinnamon to taste

Coconut Flakes

Whipped Cream

Garnish

Grate the carrots and then cook the carrots with sugar until no more moisture, set aside to cool at room temperature. When cooled, mix with the walnuts and crushed biscuits. Hand roll into medium size balls. Sprinkle the coconut on top. Indention on top, put the whipped cream in the indention and place the garnish on top.

Garnish can be golden rasin, jelly bean, jordon almonds, etc.

GREEN BEANS

fresh green beans cut and cleaned

chopped onion

chopped bacon

salt and pepper to taste

Saute beans until tender in a little oil and add water to help soften. Remove from pan after fork tender and set aside. Saute bacon and onion. Add beans back to pan and add salt and pepper to taste.

You can use can beans if you like.

ROAST WITH VEGGIES

chuck roast

asst. veggies such as carrots, potatoes, celery, onion (chopped in big chunks)

seasoning of choice

roasting bag

about 2 tbsn. of flour

about 1/2 c. water.

Place flour in bottom of bag. Place seasoned roast on top of that in bag. Surround with veggies. Cut slits in bag for venting. Cook in preheated 350 degree oven for about 2 hours. Depending on size of roast.

SPINACH DIP

1 10oz. pkg. frozen chopped spinach, thawed and well drained

1 c. miracle whip salad dressing

1 c. sour cream

1/2 c. chopped parsley

1/4 c. green onion slices

1 tsp. dill weed

1/2 tsp. lemon pepper

1 pkg. vegetable seasoning packet

Combine all ingredients and mix well. Cover and chill. Serve with vegetables or crackers.

*I use reduced calorie salad dressing and sour cream. Can substitute plain yogurt for sour cream.

BROCCOLI CHEESE SOUP

1 bag frozen broccoli cuts
1 stick butter
1 medium onion, diced
1/2 cup flour
2 cups milk (I use fat free)
1 cup grated sharp cheddar cheese
2 cans chicken broth
1 small block of velveeta, cubed (I use reduced fat)
handful of shredded carrots
salt and pepper, to taste

Cook broccoli on stove top or in microwave. Pulse in food processor. Set aside. Melt stick of butter in large pot over medium heat and add onions. Cook until tender. Stir in flour. Cook a few minutes to cook out flour taste. Slowly add milk, stirring constantly with whisk. Add cheese and keep stirring until smooth. Add chicken broth, carrots and add velveeta. Continue to stir until cheese is melted on low heat. Add broccoli and mix well. Simmer about 15 minutes. Add salt and pepper.

BROCCOLI SALAD WITH CREAMY FETA DRESSING

1/3 c. crumbled feta cheese

1/4 c. nonfat plain yogurt

1 tbsp. lemon juice

1 clove garlic, minced

1/4 tsp. freshly ground pepper

8 oz. broccoli crowns, trimmed and finely chopped (about 3 cups) ( I blanched mine)

1- 7 oz. can chickpeas, rinsed

1/2 c. chopped red bell pepper

Whisk feta, yogurt, lemon juice, garlic and pepper in a medium bowl until combined. Add broccoli, chickpeas and bell pepper; toss to coat. Serve room temperature or chilled.

Recipe from: http://www.eatingwell.com/

GREEN BEAN CASSEROLE

This is just your typical green bean casserole that you can get off of any green bean can or cream of mushroom can or durkee onion container. I just through in a can of artichoke hearts. It gave it a little extra something.

3/4 cup milk

10 3/4 oz. can cream of mushroom soup

2- 14 1/2 oz. can cut green beans, drained

1 1/3 cup french fried onions, like durkee or frenches

1 can of artichoke hearts

pepper to taste

Reserve 2/3 fried onions on the side. Mix everything else together and put in a casserole dish. Bake 30 minutes at 350 degrees or intil hot. Place reserved onions on top and bake 5 more minutes or until golden.

PAULA DEEN'S CORN CASSEROLE

1- 15 1/4oz. can whole kernal corn, drained
1- 14 3/4 oz. can cream style corn
1- 8 oz. package corn muffin mix (Jiffy recommended)
1 cup sour cream
1/2 cup butter, melted
1-1 1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into greased casserole dish, Bake for 45 minutes, or until golden brown. Remove from oven and top with cheddar. Return to oven for 5-10 minutes, or until cheese is melted. Let stand for at least 5 minutes and serve warm.

Makes 4-6 servings

BROCCOLI RICE AND CHEESE CASSEROLE

1 or 2 bags instant rice - cooked
1/2 or 1 whole small box or bag frozen broccoli - cooked
1 small box velveeta cheese (regular or mexican style) cut into small cubes
1 can cream of mushroom soup

Mix all together and put in an 8x8 casserole dish sprayed with cooking spray.
Bake at 350 degrees until cheese is melted. Sprinkle with paprika.

VEGETABLE SOUP

All quantities of ingredients are as much as you like.

Stew beef or chicken breast cut into small pieces
onions, chopped
carrots, chopped
celery, chopped
potatoes,chopped
peas
green beans
corn
any vegetable you like
2-3 cans tomato sauce
1-2 cans stewed tomatoes
salt and pepper to taste
hot sauce to give it a kick

In a large pot, boil beef or chicken in 2-3 times the amount of water. When cooked through, skim off the top. Reserve most of liquid and add all the other ingredients. Simmer on low until veggies are cooked through. Serve with bread or crackers.

PICO DE GALLO

2 medium tomatoes
1 cup onion
6 garlic cloves
juice of 1 lime
2 tbsp. cilantro
dash salt
1/2 cup hot pepper

Ingredients must be fresh. Chop onions, garlic, pepper and tomatoes. Combine in bowl that is refrigerator safe. Add fresh cilantro, salt and lime to taste. Chill over night.

serves: 4
calories: 38.9
fat: 0.3g

CHICKEN POT PIE

2 15 oz. cans veg-all
2 10 3/4 oz. cans cream of chicken soup (reduced fat)
1 ready made double pie crust
1 whole chicken breast
pepper to taste

cook chicken in water, completely, until no longer pink. In seperate bowl mix veggies and soup together. Pepper to taste. Cut chicken up in small pieces and mix with veggie, soup mixture. In pie plate or casserole dish place uncooked pie crust. Pour mixture on top. Spread evenly. Place the second pie crust on top and crimp edges. Cut slits in the top and brush with egg wash.

Bake at 350 degrees until crust is golden.