Vegetable Beef Stroganoff

I made this tonight on a whim. I wanted a more healthy version of stroganoff, so I kind of tossed this recipe together. It turned out DELICIOUS. This picture doesn't have all the vegetables that I put it -my- recipe, but it was the best I could find... :)

1 lb lean ground beef

2 tsp extra virgin olive oil

1/4-1/2 cup red wine vinegar

2 yellow onions

1 green bell pepper

1 cup mushrooms

1 small zucchini

1 small yellow summer squash

1 Tbsp basil

1/4 tsp celery seed

1 tsp salt

1 tsp lawry salt

1 tsp black pepper

2 cloves garlic

2 Tbsp honey mustard (or dijon mustard)

1 cube beef bollion

1/2 cup water

1 cup nonfat plain yogurt

Extra thick egg noodles

Start water for boiling on the stove. When boiling, add egg noodles and cook until almost done.

Meanwhile, in a large pan brown beef, mushrooms, and onions. Add red wine vinegar and remaining vegetables and sautee until vegetables start to become softened.

Add basil, celery seed, salt, lawry salt, black pepper, garlic, mustard, and bollion and stir until vegetables are mostly cooked. Add water.

When noodles are -almost- done, add nonfat plain yogurt (or sour cream if you want it richer) to the vegetables/beef mixture and stir until all combined and heated through.

Serve over warm noodles. Delicious and easy!

Dirty Chicken

Ingredients:

4 to 5 boneless skinless Chicken Breasts, diced into 1 inch cubes
1/4 c. oil
4 tbsp brown sugar
1 1/4 to 1 1/2 tbsp. ground ginger
1/4 c. soy sauce.


Directions:

Marinate 30 min. to 1 hour. Heat frying pan on high. Pour marinated chicken into heated pan. Cooks in 5 to 8 minutes. Serve over rice. Yum Yum.

This is a great last minute kind of recipe. It's good even if you don't marinate it the whole time.

Lemon-Roasted Chicken

Ingredients:
Bone in chicken (I like to use breasts* and legs)
2 cloves garlic, minced
2 lemons, quartered
1 tsp. dried oregano
1 tsp. olive oil

Directions:
1. Preheat oven to 450.

2. In a large bowl, toss together oil, garlic, lemons (squeeze a little of the juice into bowl and put the actual lemon in as well), and oregano. Stir together and add chicken. Mix together until chicken is evenly covered.

3. On a large rimmed baking sheet place the chicken, skin side up and lemons evenly apart. Pour any remaining juice from the bowl over chicken.

4. Cook for 30 -35 minutes, or until juices run clear.

Notes:
This recipe is adapted from the 'everyday food' magazine by Martha Stewart. Love, love, love this magazine. The recipes and ingredients are simple, delicious, and if I can make them anyone can.

*I cut the bone-in chicken breasts in half so that the size of the pieces are a little more equal and will cook more evenly.

Breakfast Coffee Cake

http://www.rick.com/images/content/3B78E82C-DA6A-5ACB-674AA08BCB4CC883/crumb_cake3.jpg

Cake

1/4 cup softened butter

1/3 cup sugar

1 egg

2/3 cup milk

1 1/2 cup flour (or 1 cup white flour, 1/2 cup wheat flour)

1/4 tsp salt

2 tsp baking powder

Topping:

2 Tbsp softened butter
4 Tbsp flour

5 Tbsp brown sugar

5 Tbsp white sugar

2 tsp cinnamon

In a mixing bowl combine all the cake ingredients and beat until smoothe. It will seem thick. Pour into a greased baking dish.

In another bowl mix together the topping ingredients until it has the consistency of wet sand. Sprinkle over uncooked cake in baking dish.

Bake at 350 degrees for 20-30 minutes or until fork comes out clean when pierced into middle of cake.

Serve hot with or without butter. Cold leftovers are delicious, too.

--Recipe submitted by Jessie Eyre

Black Eye Pea Salsa

http://i.timeinc.net/recipes/i/recipes/sl/08/02/pea-salsa-sl-1704101-l.jpg

2-3 large tomatoes (about 3 cups)

1 bunch green onions (about 1 cup)

1 bunch cilantro (about 1 1/2 cups)

1 can sweet corn peas (about 1 1/2 cups)

1 can black eye peas (about 1 1/2 cups)

2-3 large avocados (about 3 cups)

1 package Good Seasonings Italian Dressing powder

Tortilla chips (to serve)

Dice/chop tomatoes, green onions, and cilantro fairly small.

Drain corn and black eye peas.

In a large bowl combine diced tomatoes, chopped green onions, cilantro, corn, and peas.

In another small bowl mix the Good Seasonings Italian dressing according to directions on package.

Pour dressing over tomatoe/onions/cilantro/corn/pea mixture.

Just before serving slice and cube avocados and add to mixture.

Serve with tortilla chips.

(For a lower fat version, save the juice from the black eye peas and use it in making the Italian dressing instead of using oil)

--Recipe submitted by Christine Gibb

Myra's Potato Cheese Soup

http://terrifictravelideas.com/convenientideasllc/images/CreamyPotato.jpg

3 cups diced potatoes

1/2 cup diced celery

1/2 cup diced onion

1 1/2 cups water

1 Tbsp chicken-flavored gravy base

(or 2 chicken bouillon cubes)

1/4 tsp salt

2 cups milk

1 cup sour cream (8 oz)

3 Tbsp or more flour (for thickening)

In a large pan, combine potatoes, celery, onion, water, gravy base (or bouillon cubes) and salt. Cover and cook until tender for about 20 minutes.

Add 1 cup milk. Heat thoroughly.

In a medium bowl blend sour cream and flour; gradually stir in remaining 1 cup milk.

Pour 1/2 of potato mixture into sour cream mixture and then pour it all back into potato mixture. Combine all ingredients and cook and stir until thickened.

Add grated cheese on top and serve hot with bread or crackers.

--Recipe submitted by Mindy Grover

Mom's Spaghetti Sauce

http://www.berkeley.il.us/spaghetti2.jpg

3 cups water
2-29 oz cans of tomato sauce
2-16 oz cans tomato paste
1/3 cup extra virgin olive oil
2 packages dry spaghetti mix
2 lbs Italian sausage
1/2 cup brown sugar
3 tsp basil
1 tsp Italian seasoning
1/2 tsp garlic powder

Pour all ingredients together and stir.

Simmer for 2 hours

Serve over warm spaghetti
--Recipe submitted by Kim Sharpe

Southwestern Chicken Pasta

http://farm3.static.flickr.com/2055/2526397775_308b60e0f5_o.jpg

1 can Cream of Mushroom soup

1 cup sour cream

1-2 cups salsa depending on taste

2 boneless skinless chicken breasts

1/2-1 cup cheddar cheese (optional)

Mix soup, sour cream, and salsa together

Cut chicken breasts into bite sized pieces and place in crock pot.

Pur sauce over chicken and set crock pot to cook for 2-3 hours (or bake in oven at 375 degrees for 45 minutes)

Serve over pasta or rice (with melted cheese on top if desired)

--Recipe submitted by Tamara Oborn

Easy Parmesan Dinner Rolls

http://www.bookofyum.com/wordpress/wp-content/uploads/2008/02/rolls3.jpg

10 Rhodes Rolls thawed but still cold
1/2 cup butter (melted)
1/2 cup parmesan cheese
1 Tbsp parsley flakes
1 tsp garlic salt

In a shallow baking dish combine parmesan cheese, parsley, and garlic salt.

Coat the Rhodes rolls evenly in melted butter and then roll buttered rolls through dry herb mixture.

Bake at 375 for 10-15 minutes
--Recipe Submitted by Kim Sharpe

Strawberry Salad

1/2 part spinach
1/4 part romain lettuce
1/4 part red leaf lettuce
1/2-1 cup sliced strawberries
Grated swiss cheese
1 bag slivered or sliced candied almonds
Green Onions (optional)

To candy almonds:
1/2 cup sugar
1/2 cup water
Combine sugar and water with almonds over medium to high heat until the moisture is gone and almonds are golden brown. Cool immediately.

Dressing:
2 cups strawberries
1/3 cup sugar
1/3 cup oil
2 Tbsp cider vinegar
1-2 Tbsp poppyseeds
--Recipe submitted by Lindsey Bingham

Cheese Biscuits

http://www.recipetips.com/images/recipe/bread/cheese_biscuits.jpg

2 1/4 cups Bisquick

2/3 cup milk

3/4 cup shredded cheese

1 tsp parsley flakes

4 Tbsp butter (melted)

1/4 tsp garlic powder

Blend bisquick and milk in mixing bowl and stir in cheese and parsley flakes. For each bisquit, measure 2-3 Tbsp batter and drop on ungreased baking sheet.

Bake for 8-10 minutes.

Stir butter and garlic powder and brush on hot biscuits after pulling them out of the oven.

--Recipe submitted by Kim Rodela

Zucchini Casserole

http://www.cookingwithpauladeen.com/images/recipe/standard/f_fresh_zucchini_casserole.jpg

6 cups diced zucchini

1 (10 3/4 oz) can cream of mushroom soup

1 cup plain yogurt

1 cup chopped onion

1 cup shredded carrots

1 (6 oz) package herb-seasoned dry bread stuffing mix

1/2 cup butter (melted)

In a large saucepan over medium-high heat cook zucchini in lightly salted water until crisp-tender (about 5 minutes).

Drain and place in a large bowl. Stir in mushroom soup (still condensed), yogurt, onion, and carrots.

In a small bowl mix stuffing and melted butter. Spread half of stuffing mixture on bottom of a baking dish. Add the zucchini mixture and top with remaining stuffing mixture.

Bake at 350 degrees for 20 minutes or until top is golden brown

--Recipe submitted by Camille Kenyon

Classic Pumpkin Pie

http://scienceblogs.com/corpuscallosum/images/pumpkin_pie.jpg

10 oz prepared pie pastry crust

2 lbs pumpkin seeded

2/3 cup light brown sugar

2 pieces of chrystallized ginger from a jar (chopped)

1 tsp cinnamon

2 eggs well beaten

2/3 cup cream

Bake pumpkin in a shallow dish with water in it until softened like other winter squash. Mash pumpkin and let cool. When cool, combine with other ingredients until smooth. Pour into pie crust.

Bake at 350 degrees for 30 minutes or until the pie is slightly wobbly in the middle

Serve warm (or cold) with whipped cream or ice cream on top

--Recipe submitted by Jeanna Farrew

Easy Noodle Salad

http://showmethecurry.com/wp/vidimages/PastaSalad.jpg

1 package Garden Rotini Pasta

1 can olives

1 cup broccoli florettes

1 cup cherry or chopped tomatoes

1 cup cheese cubes

1/2 cup Italian Dressing

(You can substitute any vegetables in if desired)

--Recipe submitted by Maria Rasmussen

Quick Cherry Cheesecake

http://www.kraftfoods.com/assets/recipe_images/Quick_Cherry_Cheesecake.jpg

1-8 oz package cream cheese

1 can sweetened condensed milk

1/3 cup lemon juice

1 tsp vanilla

Blend ingredients together until smooth.

Pour into premade graham cracker crust

Top with 1 can cherry pie filling

Refridgerate until set and eat cold

--Recipe Submitted by Kim Sharpe

Brown Sugar Chicken

image: http://farm2.static.flickr.com/1165/1431735493_31b8342e01.jpg

1 cup Brown Sugar

1/2 cube butter (4 Tbsp)

2 Tbsp Ketchup

2 Tbsp Mustard

2 Tbsp Soy Sauce

Combine ingredients in a sauce pan.

Place 4-5 boneless, skinless chicken breasts in baking dish and pour sauce over it.

Bake at 350 degrees for 1 hour.

Serve over rice

Chicken Fingers

http://www.bettycrocker.com/images/beautyshots/r36496fp.jpg

I'm amazed at the number of friends who only buy frozen pre-made chicken fingers when they're so easy to make!

2/3 c. Bisquick
1/2 c. Parmesan cheese (or any freshly grated cheese of choice)
1/2 tsp. salt or garlic salt
1/2 tsp. paprika

3 chicken breasts (cut in to strips)
1 egg
1 TB butter, melted

Mix first 4 ingredients (dry ones) together and put on a shallow plate.

First dip the chicken in the egg until coated then dip in the dry batter mix.

Put the battered chicken on a cookie sheet and drizzle with the melted butter.

Bake 450'F for 14min.

Pumpkin/Sweet Potato Cornbread

This cornbread is deliciously moist and even gluten free

3 large eggs

1/2 cup extra light olive oil or vegetable oil

3/4 cup sweet potato/pumpkin puree

3/4 cup packed brown sugar

1 teaspoon vanilla

1/2 teaspoon cinnamon

A pinch of Pumpkin Pie Spice or Cloves

1 cup cornmeal

1 cup flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 tsp salt added

1/2 teaspoon baking powder

Preheat the oven to 350 degrees

Grease the bottom of a 7 or 8-inch cake pan and dust it with cornmeal.

In a large mixing bowl, whisk the eggs until frothy, and add the oil; whisk to combine. Add the sweet potato/pumpkin puree and whisk well. Add the brown sugar, vanilla extract, cinnamon, and pie spice and whisk to combine.In a separate mixing bowl whisk together the cornmeal, flour, baking powder, baking soda, and sea salt.
Add the dry ingredients into the wet; and stir by hand just enough to make a smooth batter.
Pour the batter into the prepared cake pan.
Bake for about 45 minutes or so until the cornbread is firm and golden.
Cool the cornbread in the pan.
Serve slightly warm, if desired.

Makes 8 servings.

Spinach and Potato Fritata

2 tablespoons olive oil
6 small red potatoes, sliced
1 cup fresh chopped spinach
2 tablespoons sliced green onions
1 teaspoon crushed garlic
Salt and Pepper to taste
6 eggs
1/3 cup milk
1/2 cup shredded Cheddar cheese (optional)

Place potatoes in a skillet with olive oil over medium heat for about 10 minutes cooking them until tender (but still somewhat firm). Stir in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

*You can also add bacon, sausage, or any other kind of breakfast meat if you want.

PLEASANT AND PLUMP

We're ready for new, fresh ideas for our family menus, aren't we, Ladies? Please feel free to submit recipes that you've tried and tested for all of us to use daily. We want BREAKFAST, LUNCH, DINNER, and DESSERT items. We want APPETIZERS and DRINKS and SAUCES. Anything to make our meals more lovely and tastey!

Give us PLEASANT meals AND PLUMP desserts!