The Whole Koon Family

The whole Koon Family, Nove 24th 2007

Chicken and Asparagus

Chicken and Asparagus

Mindy Butler

chicken breast

frozen asparagus

olive oil

pesto

diced garlic

crushed walnuts

Dice one chicken breast. Saute diced chicken in pesto and diced garlic until cooked. Remove from heat.In another pan warm a good dash of extra virgin olive oil and diced garlic. Saute frozen asparagus until tender but not limp. Remove from heat.Arrange on plate and sprinkle crushed walnuts over top. Mmmm....My mouth is watering just thinking about it!

Mouth Watering Desserts, Cookies, Cakes and Pies!

Mouth Watering Chocolate Chip Cookies
From Beau Tippetts

2./3 c. butter flavored shortening
1 c. sugar
1 large egg
3 c. flour
½ tsp salt
2/3 c. margarine
1 c. brown sugar
2 tsp vanilla
1 tsp baking soda
1 ½ c. semi sweet chocolate chips

Preheat oven to 375. Mix shortening, margarine, brown sugar, granulated sugar, eggs and vanilla extract. Blend in flour, soda, salt, and chocolate chips. Drop by spoonfuls about 2 inches apart on ungreased cookie sheet. Bake for 8 minutes or until turning slightly brown. Cookies should not appear quite done. Makes about 4 dozen cookies.

Ganoche Torte with light Carmel Sauce
From Shalae Tippetts
(This recipe is amazing! It’s very rich.)

2 c. pecans finely chopped, pluse ½ c. peacans coarsely chopped and toasted
2 1/3 c. sugar, divided
½ lb of butter
4 TBS butter melted
1 large egg yolk
2 cups heavy cream, heated and divided
10 oz. semi sweet chocolate morsels melted

Prehead oven to 325 degrees. Combine 2 cups of finely chopped pecans. 1/3 c. of the sugar and the 4 TBS of melted butter in a small bowl; press into pie plate. Bake 15 minutes. Beat the egg yolk and 1 c. of hot cream at med speed until smooth; stir in the melted chocolate. Pour the chocolate mixture into the prepared crust. Topp with the ½ c. toasted pecans. Chill

Carmel Sauce.

Cook the remaining 2 c. of sugar and 2 sticks of butter in a small saucepan over medium heat, stirring often, until caramel colored. Remove from heat and, standing back to avoid possible splatters, stir in the remaining cup of hot heavy cream. Serve over slices of the torte.

Cream Puffs
From Shalae Tippetts

½ c. margarine
1 c. boiling water
1 c. flour
¼ tsp salt
4 eggs

Melt butter in 1 c. boiling water. Add flour and salt. Stir vigoursly. Cook until mixture forms a ball. Cool slightly. Add eggs in one at a time and beat into mixture. Drop by spoonfuls on to a cookie sheet. Bake at 400 for 30 minutes.

Reece’s Peanut Butter Cups
From Beau Tippetts

Combine together and stir (Do not use electric mixer)

¼ c. Peanut Butter ( smooth or crunch)
¼ c. Butter or margarine (softened)
1 c. powdered Sugar (sifted)
¼ tsp Vanilla

Mix well. No powdered sugar should show. Work with hands, if necessary. Form into balls. Press into paper cups. Melt: 1 package Chocolate Chips Spoon: over peanut butter mixture in the paper cups. Let set up in fridge or on counter.

Strawberry Dessert
From Shalae Tippetts
(This is popular at Beau’s family gatherings, it never lasts long.)

2 c. flour
1 c. butter or margarine
½ c brown sugar
½ c nuts (opt)

Mix like pie dough. Bake in a dripper pan at 375 for 15 minutes. Do not over brown. Cool and crumble. Place ½ or ¾ in bottom of cake pan. Whip 2 pkgs of Dream Whip.

Add: 1 c. pwd sugar
1 tsp vanilla,

Spread on top of crumbs.
Cook 1 pkg of Strawberry Danish Dessert in 1 ½ cups water. Add 1 pkg. frozen strawberries and 1 tsp lemon juice. Carefully spoon it on cream cheese mixture. Cover with remaining crumbs. Chill and serve.

Apple Pie Filling

4 ½ . sugar
1 c. corn starch
2 tsp cinnamon
¼ tsp nutmeg
3 T lemon juice
1 tsp. salt
11 c. water
Apples

Cook till thick & boiling. Pour over apples in jars. 1 qt = 9 inch pan.
Hot water bath for 40 minutes

Fast Pumpkin Cookies

1 small can pumpkin
1 spice cake mix
1 c. chocolate chips

Mix all the ingredients together and drop by spoonfuls onto the pan
Bake at 350 for 10 minutes. These are really dense moist cookies, test to make sure they are cooked all the way through.

Peachy Cream Dessert
1 c. margarine
2 c. flour
3 tsp baking pd.
1 tsp salt
1 c. chopped pecans

Mix together and press into the bottom of a 9 x 13 pan like a pie crust.

8 oz. cream cheese
2 c. pwd sugar

Beat and add 8 oz cool whip – spread over crust.
Layer on top 6 peaches with 14 oz. glaze. Layer and cool.


Pumpkin Cookies
From Shalae Tippetts

2 c. sugar
2 c. shortening
2 c. pumpkin
2 tsp baking pwd
1 tsp soda
1 tsp salt
2 tsp cinnamon
2 eggs
2 tsp vanilla
4 c. flour
1 tsp nutmeg
½ tsp allspice
1 c raisins
1 c. chocolate chips

Mix together. Bake 350 8-12 min

Ellsworth's

Here's our recent family photo. Enjoy!

Dallin Patrick Simmons

Dallin Patrick Simmons was born October 13th at 9:27 PM. He was 20 inches long and weighed 7 lbs 11 oz. Abbi's thrilled that he's finally here and loves him alot (maybe a bit too much)

Clifton and Bree Koon Family Update

Sheryl passed on some pics for me to post of Clifton and Bree Koon's adorable kids!

Evelyn and Myra Jean are the adorable twins... though I'm still not sure which is which...

But look at how happy and cheerful they are!

The last picture is with their older brother Liam with Myra Jean and Evelyn on either side-

Boy will he have a handful keeping the boys away from his beautiful twin little sisters in line once they all reach their teens!

Nutritional Analysis for your Recipes!

Part of staying healthy is watching our diet and ensuring that we eat food to match our health and nutritional goals. One way to do this is to count our calories and watch our nutrition/ macro nutrients. This is easier to do if we only eat what is labeled from a supermarket, but harder accurately do when you make several foods from scratch. And as we need to incorporate several foods that won't necessarily have labels on them ( fruits and vegetables, lean meats, etc) this recipe analyzer can really help you stay on track!

Here's a link to help you analyze your home recipes for free!
http://www.calorie-count.com/calories/recipe_analysis.php

for example, here's a family recipe...
(the label to the left does not apply to the recipe below)





Wheat Muffins
Kirsten Ellsworth
2 cups whole wheat flour
1 cup brown sugar
1/4 tsp salt
1 tsp baking soda
1 cup milk
1/2 cup margarine melted
1 egg
1 tsp vanilla
Mix dry ingredients together in a medium-sized bowl. In large measuring cup combine liquid ingredients. Pour over dry ingredients and stir just until moistened. Spoon into greased muffin tins and bake at 350 degrees for 15 minutes.
Nutrition Facts; Serving Size 58 g Amount Per Serving; Calories 138 Calories from Fat 9% Daily Value* Total Fat 1.0g 1% Cholesterol 17mg 6% Sodium 173mg 7% Total Carbohydrates 28.7g10% Dietary Fiber 0.6g 2% Sugars 12.8g Protein 3.3g Vitamin A 1% Vitamin C 0% Calcium 4% Iron 7% Nutrition Grade C+ * Based on a 2000 calorie diet


When you cut and paste the ingredients into this site and determine how many servings you think this recipe will make ( I determined 12 muffins= 12 servings) you'll get a nutritional label for your recipe! Really if you think about it its determining those numbers for the entire recipe and dividing it per serving so you could figure it out for one batch of batter for cookies and then revisit and determine it for however many cookies you ended up getting out of the batter, then decide how many you're going to eat ;' )

NOTE: if a red flag shows up next to an ingredient you need to simplify the ingredient so it can find it and add it into the analysis. so instead of margarine melted or English cucumbers, just type margarine or cucumbers.

The great thing is that not only does it tell you the overall nutrition, and gives you an overall nutrition score ( notice the C+), it even breaks it up further and lets you know the nutrition is for each ingredient. So if you've determined that melted margarine should be replaced with applesauce, or some other substitution, you can see what kind of difference it would make in the recipes nutrition.


This is an invaluable tool for all of you calorie counters and dieters paying close attention to your macro nutrients. I hope you find it useful! I know I'll be using it more often!

Autumn Apple Salad

Autumn Apple Salad
(originally from Prevention Magazine)
Mindy Butler
How about a healthy fruit salad? No marshmallows, no cool whip, but each ingredient instead a healthy addition to your diet! Tart green apples lend fiber and antioxidants, dried cherries aid digestion, almonds lend protein, and creamy vanilla yogurt serves up probiotics and calcium in this easy side dish salad.
4 tart green apples, cored and chopped
1/4 cup blanched slivered almonds, toasted
1/4 cup dried cranberries
1/4 cup chopped dried cherries
1 (8 ounce) container vanilla yogurt
In a medium bowl, stir together the apples, almonds, cranberries, cherries and yogurt until evenly coated. Feel free to add fresh berries like strawberries or blueberries to add vitamins and antioxidants! Enjoy!
Servings:4

Soups on!

As Fall is right around the corner we start to crave the warmth and comfort of healthy hearty soups. Soup can be a valuable addition to a healthy diet as it can help you get more vegatables into your diet and fill you up faster with fewer calories (usually- stick to broth based soups over cream based soups). Heres a collection of some of the Fielding Family's favorite soups!

Sausage Lentil Soup
Melissa Monson
1/2 lb. Italian sausage
1 c water
1 lrg. onion, chopped
1 garlic clove, minced
1 med. green pepper, chopped
1 tsp. salt
1 lrg. carrot, chopped 1/2 tsp. pepper
1 can diced tomatoes, undrained
3/4 c. dry lentils, rinsed
2 cans chicken broth (undiluted)
Cover and simmer for 60-70 min. until lentils are tender.
Yield: 6-8 servings

Clam Chowder
Marilyn Fielding
2 c potatoes diced
2 c sliced carrots
1 c chopped celery
1 chopped onion
salt and pepper
1 can milk
1 can creamed soup
1 pt half and half
1/4 c butter
1/4 c flour
1 8oz chopped clams

Cook veg's, Make a sauce of butter, flour, milk, creamed soup, half and halfAdd in chopped clams. Do not boil sauce! Add cooked veg's. Heat and serve

Taco Soup
Liz Fielding
2 (14 oz) cans italian stewed tomatoes + 1 (14 oz) can water
1 (15 oz) can dark red kidney beans (drained & rinsed)
1 (8 oz) can tomato sauce
1 pkg. taco seasoning
1-2 cups corn (canned or frozen)
1/2 lb. ground beef (browned)
Bring to a boil in a pot, then simmer for 10 minutes. Serve with cheese, sour cream, and tortilla chips.

Valerie’s Spicy Lentil Barley Soup
Liz Fielding
2 boneless, skinless chicken breast halves
1 tbsp olive oil 1 medium onion, chopped
3 cloves garlic, minced
1/3 cup pearl barley
2 quarts chicken broth
1/2 cup minced parsley
1 cup lentils
1 15-oz can garbanzos, drained
1 12-oz jar salsa
1 lb. spinach, rinsed, stemmed, chopped
In a large pan, heat oil. Saute onion, garlic and barley; cook, stirring, until onion is soft and barley is toasted, about 5 minutes. Add the broth, parsley, lentils, and chicken. Boil, then simmer, covered, about 30 minutes until the chicken and barley are cooked. Shred the chicken and return to pan. Add garbanzos and salsa. Bring to a simmer and stir in spinach. Serves 6.

Chili
Liz Fielding
½ -1 lb. ground beef
1 tsp. garlic powder
1 tsp. oregano
1 tsp. garlic powder
1 tsp. oregano
1can S&W chili beans (pinto beans, chili peppers, onion, & garlic in a zesty tomato sauce)
1 tsp. garlic powder
1 tsp. oregano
2 tsp – 2 T. chili powder (depending on how spicy you want it, I use 2 tsp.)
Brown beef and drain. Mix all ingredients together. Simmer for at least one hour on the stove or in a crockpot. Easy and delicious!


Creamy Potato Soup
Liz Fielding
2 c. chicken broth
1 c. peeled, diced potatoes
1 c. finely chopped carrots
¼ c. finely chopped onions
¼ c. finely chopped celery
1 can evaporated skim milk
3 T. cornstarch
½ c. grated cheddar cheese (optional)
In saucepan, combine broth and vegetables. Bring to a boil, then reduce heat and simmer about 10 minutes. In small cup, stir together ¼ c. of milk and the cornstarch until smooth. Then stir the cornstarch mixture and the remaining milk in to the broth mixture. Cook and stir until thickened and bubbly. Slowly stir in cheese. Cook and stir just until melted. Also good with cubed ham.

Lorna's Soup
Marilyn Fielding
2--4 Tbsp butter
1 onion diced and sauté
2-3 cloves garlic sauté
Add
2 can beef broth
2 cups potatoes cubed
4 carrots, sliced
1 cup green onions sliced
2 tsp salt
2 tsp sugar
Simmer 1/2 hour Then Add
1 large can of tomatoe juice
2 Tbsp basil--rubbed between fingers
1 Tbsp italian seasoning
1 pkg chopped spinach
chopped kale
Simmer 10 minutes then add
1 pkg fresh ravioli
1 16 oz bottle of spagetti sauce
Simmer again and serve

Three Bean Soup
Liz Fielding
(Originally from Parents magazine)
2 15-oz cans cannellini (white) beans, drained & rinsed
dash chili powder
1 15-oz kidney beans, drained & rinsed
dash cumin
1 15-oz can pinto beans, drained & rinsed
1 tsp dried thyme
3-4 cups chicken or vegetable broth
1 tbsp canola oil
¾ cup grated cheddar cheese
2 medium onions, chopped
¼ cup finely chopped scallions, (optional)
salt and pepper
Hot pepper sauce (optional)
In a large pot, heat oil over medium-low heat. Add onions; cook 5 minutes, stirring occasionally. Stir in salt, pepper, chili powder, cumin, and thyme. Cook 1 minute. Add beans, stir well, and cook 1 minute. Raise heat to high, add the broth. Bring to a boil, reduce heat to low, cover, and let cook 10 minutes. Working in batches, puree the soup in a food processor or in the pot with an immersion blender until smooth and thick. Simmer over low heat. Season to taste (we added some salsa). Serve hot, sprinkled with grated cheese, scallions and hot pepper sauce if desired. Good with tortilla chips.

Tortilla Soup
Liz Fielding
2 cans great northern white beans
1 can corn
1 can green chilies
1 tsp cumin
1 tsp lemon pepper
2 tbsp lime juice
3 carrots, grated or thinly sliced
2 celery stalks, thinly sliced
1 medium onion, diced
1 can chicken broth
Boil vegetables until soft in the broth and lime juice. Add remaining ingredients and bring to a boil. Simmer on low for 10 minutes. Serve over tortilla chips with cheese and sour cream.

French Onion Soup
Annika Davey
4 lg onions
1/4 c butter or margarine
2 tsp. sugar
1/4 c flour
1/2 tsp. salt
8 c beef broth
salt & pepper to taste
Croutons:
8 1-inch-thick french bread slices 1 c shredded mozzarella cheese
Preheat oven to 400. For soup, slice onions. Melt butter and add onions and sugar. Cook and stir 15-18 min., stirring frequently, until onlins are tender adn golden brown. Stir in flour and salt. Gradually add beef broth; bring to a boil over md-high heat, stirring frequently. Add salt and pepper to taste. Cover; reduce heat and simmer 10 min.
For croutons, place bread slices on pan and bake 5 min. or until lightly toasted. Turn bread slices over; sprinkle with cheese. Continue baking 5-8 min. or until cheese is lightly browned and melted.

Cream of Potato Soup
Heather Astle

In a large soup pan put:
1 c. celery diced
1 c. onion diced
3 medium diced potatos
1 grated carrot
Add a little salt and cook together in 3 cups chicken broth.In medium saucepan mix: (for sauce)½ c. butter
3-4 heaping Tbs. flour
1 quart half-half.
Cook slowly until thick. Do not boil. Mix vegetables and sauce together. Add a little salt and pepper. Add 1-1 ½ c. grated cheese. Stir in and don't let it boil. Add a little milk or chicken broth if too thick.

Clam Chowder
Robyn Astle
2 c. ptotoes diced small or shredded
1 c. celery
1 c. onion diced
1 ½ carrots diced or shredded
2 cans of clams
Put in pan cover with water and the liquids from 2 cans of clams. Cook until tender. Place in saucepan: 3/4 c. margarine and 3/4 c. flour Blend, then add 1 quart milk. Stir until thickened. Add drained clams, vegetables, and salt and pepper.

Hamburger- Rice Soup
Sheree Baird “Really good!”
1lb of hamburger
1 onion, chopped
-cook together first.
2/3 cup rice(raw)
1qrt. Tomatoes
1qrt waterSugar to taste
tsp sweet basil
celery leaves
Simmer until rice is cooked and enjoy!

Peanut Soup
(originally from Self Magazine)
Mindy Butler
1 tbsp canola oil
2 medium onions, chopped
2 tsp crushed garlic
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 can (28 oz) whole tomatoes, quartered, juice reserved
10 cups (2 1/2 quarts) chicken broth
1/2 tsp black pepper
1/2 tsp red pepper flakes
1/2 cup uncooked brown rice
1/2 cup creamy unsalted peanut butter
In a large soup pot, heat oil over medium-high, then sauté onions, bell peppers, and garlic until the onion and garlic begin to brown, about 5 minutes. Reduce heat to medium, add tomatoes and cook, stirring from time to time, until they cook down, 5 to 10 minutes. Pour in tomato juice and broth and add black pepper and red pepper flakes. Bring to a boil over medium-high heat, add rice, then reduce heat to low. Simmer, partially covered, 45 minutes. Add peanut butter all at once, stirring until it melts. Bring soup to a simmer. Serve hot.
Nutritional analysis per serving 233 calories, 12.2 g fat (1.5 g saturated fat), 24.1 g carbohydrates, 7.6 g protein, 3.9 g fiber

Spicy Pumpkin and Split Soup
(originally from Self Magazine)
Mindy Butler
1/4 tsp saffron threads
10 cups (2 1/2 quarts) chicken broth
1 1/4 cups dried yellow split peas
1 large onion, chopped
1 tbsp olive oil
1 tsp ground cinnamon
1/4 tsp ground ginger
Minced fresh parsley
6 cups peeled, seeded and cubed pumpkin (from a 3- to 4-pound pumpkin)
In a large metal spoon or a small pan, heat saffron over low heat about 10 seconds until dry, then grind to a powder with the back of a spoon and steep in 1 tbsp boiling water to release flavor, about 1 minute. Bring broth, peas, and onion to a boil in a large soup pot over high heat. Reduce heat to low and simmer, partially covered, 30 to 40 minutes. Stir in oil, cinnamon, ginger, spoonful of saffron, and pumpkin. Bring to a boil, then reduce to low and simmer, partially covered, stirring occasionally, about 1 hour. The soup is done when the pumpkin begins to fall apart and the peas are tender. Salt and pepper and sprinkle with parsley.
Nutritional analysis per serving 228 calories, 5.4 g fat (0.4 g saturated fat), 35.4 g carbohydrates, 12.8 g protein, 11.2 g fiber

Grapefruit Halves with Ginger curtis

Grapefruit Halves with Ginger Curtis

from Gourmet Magazine

This is super easy- super healthy and really yummy. Make this up the night before and enjoy as an early morning treat...

Mindy Butler
2 teaspoons honey

1/2 teaspoon hot water

1 large pink grapefruit, halved, seeded, and segments loosened with a grapefruit knife

2 tablespoons finely chopped crystallized ginger
In a small bowl combine the honey with 1/2 teaspoon hot water and spread the mixture on the grapefruit halves. Sprinkle 1 tablespoon of the ginger on each half and chill the grapefruit, covered loosely, for at least 2 hours or overnight. (Cinnamon on top is good too...)
Serves 2.

Rebekah's Salsa

Rebekah's Salsa
Rebekah Linville

12 large tomatoes
2 bell peppers
4 small yellow peppers (the ones that are about 5 inches)
4 long green peppers
3 jalepenos
1 medium onion
1/2 - 1 bunch cliantro
4 stalks celery
1 tbs sals
Blanch and peel tomatoes. Chop everything else to desired size.
(I put mine in the food processor.) Eat fresh.
Or,Bring to boil, then cook on simmer 1 hour stirring constantly! (If you want it less juicy, simmer longer. My friend simmers hers' for 5 hours!) Put in jars and pressure cook on 12 pounds pressure for 10 minutes.
Enjoy! Rebekah

Cardamom

A National Chung Hsing University (Taiwan) study found that eating 40mg of cardamom extract a day improves gastrointestinal function. Traditionally it’s used to get rid of an upset stomach, bloating, constipation, diarrhea, and heartburn. The super-spice also contains antioxidants, and has been shown to enhance your libido!

Recipes form http://www.iyogalife.com/

Cardamom Banana Quick Bread

Makes one 9-by-5-inch loaf.

6 tablespoons (3/4 stick) trans-fat free, margarine, at room temperature

1 cup brown sugar

2 or 3 very ripe bananas, coarsely mashed (about 1 1/2 cups)

3 egg whites

3/4 cup low-fat, 1% buttermilk*

2 cups whole wheat flour

1 teaspoon baking soda

1 tsp baking powder

1 tsp ground cardamom

1/4 tsp salt

1/2 cup coarsely chopped walnuts or hazelnuts

Non-stick cooking spray

* you can make buttermilk by adding 1 tbs of white vinigar to a cup of milk. *

Preheat an oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray. In a large bowl, beat margarine and sugar with an electric mixer on medium speed until creamy, about 1 minute. Add the bananas and eggs and beat until smooth. Add the buttermilk and beat just until combined. In another large bowl, stir together the flour, baking soda, baking powder, cardamom, salt and nuts. Add the flour mixture to the banana mixture and stir with a wooden spoon just until combined. The batter should be slightly lumpy. Scrape down the sides of the bowl. Pour the batter into the prepared pan. Place on a cookie sheet and bake until the loaf is dark golden brown and dry to the touch and the edges pull away from the sides of the pan, 50 to 55 minutes. A toothpick inserted into the center should come out clean. Let the bread rest in the pan for 5 minutes, then turn the loaf out onto a wire rack to cool completely. Cut into thick slices to serve or store tightly wrapped in aluminum foil or plastic wrap for up to 5 days.

Oatmeal Cookies with Cardamom, Apricots and Walnuts

Makes 2 dozen cookies

1 1/2 cups rolled oats or Old Fashioned oatmeal (not instant)

1 cup whole wheat flour

1 tsp baking soda

1/4 tsp salt

1/2 tsp ground cardamom

3/4 cup firmly packed light brown sugar

8 Tbsp trans-fat free, margarine, softened

2 egg whites

1/2 cup dried apricots, chopped

1/2 cup chopped walnuts (optional)

Non-stick cooking spray

Preheat an oven to 350°F. Lightly grease two baking sheets or line each with parchment paper.In a large bowl, combine the flour, oats, baking soda, salt and cardamom. In another large bowl, mix the brown sugar and margarine with a wooden spoon until just combined. Add egg white. Stir until just blend. Stir in the flour mixture, apricots, and walnuts if using.Spoon the dough by heaping tablespoonfuls onto the prepared baking sheets, spacing the cookies about one inch apart. Bake until golden brown, 12 to 15 minutes. Let the cookies cool on the baking sheets 4 to 5 minutes until they become firm enough to remove. Transfer the cookies to a cooling rack and cool completely. Store in an airtight container at room temperature for up to 3 days.

*Note: If you don’t have whole wheat flour handy, grind dry oatmeal and make the cookies with oat flour!

Ten-minute Tilapia with Cardamom and Cilantro

Serves 4

4 6-ounce Tilapia

½ teaspoon salt

2 tablespoons flour

1 teaspoon cardamom

½ teaspoon paprika

1 teaspoon olive oil

2 Fresh limes, thinly sliced

¼ cup diced, cilantro

Preheat oven to 400°F. On a plate or a piece of wax paper, mix flour, cardamom, and paprika. Sprinkle fish filets with salt and dip in the flour mixture. Place a large, oven-proof skillet over high heat. Add the oil. When the oil is hot add the fish filets and cook 1-2 minutes per side, until the flour coating becomes crisp. Top with lime slices and place the skillet into the oven. Cook an additional 5-6 minutes until the fish is cooked through and not longer translucent in the center. Top with cilantro and serve immediately.

Chocolate Zucchini Brownies

2 C. Flour 1 ¼ C. Sugar 1 Tbl. Salt 1 ½ tsp. Soda ½ C. Coaco	{mix then add:} ½ C Veg Oil 2 C Shredded Zucchini 2 Tbl Vanilla
Bake at 350 for 20-25 min in a 9 X 13 pan

Chocolate Zucchini Bread

Chocolate Zucchini Bread

Melissa Monsen

3 eggs 1 C oil (or ½ C. oil and ½ C. apple sauce) 2 C. Sugar {mix first three ingredients then add:} 2 tsp. vanilla 2 C. Shredded Zucchini

{mix then add:} 2 C. Flour 1 tsp. salt 1tsp. baking powder 1 ½ tsp. baking soda ½ C. cocoa ½ C. milk

{mix then add:} 1 ½ C. flour 1 tsp. Cinnamon 1 C. Chocolate Chips Bake at 350 for 1 hour (loaf pan) OR 350 for 30 min. for muffins

Dave’s Oatmeal Cookies

Melissa Monsen

2 C raisin
¼ C water
(bring to boil and cover and remove from heat)

1 C. Soften butter
1 ¼ C white Sugar
1 ¼ C Brown Sugar
2 eggs

Cream together then add:
1 tsp baking powder
1 tsp soda
2 ¾ C flour
¼ C corn starch
¼ C light carol syrup
1 T vanilla
2 ½ - 3 c oatmeal
Bake 350 for 10 minutes (lightly sprayed cookie sheets) (should look under baked- don’t over cook)

Lemon Louie Smoothie

Kirsten Ellsworth

2 cups lemonade
1 cup lemon yogurt
1 1/2 cups frozen pineapple chunks
1 cup pineapple sherbet

Blend in blender until smooth. Serve immediately.

Raspberry Sunrise Smoothie

Kirsten Ellsworth

2 1/2 cups orange juice
1 1/2 cups frozen raspberries
1 cup raspberry sherbet

Blend in blender until smooth. Serve immediately.

Peach Refresher Smoothie

Kirsten Ellsworth

2 cups peach nectar or apple juice
1 cup vanilla forzen yogurt
1/2 banana
1 cup peach yogurt
1 1/2 cups frozen peach slices

Blend in blender until smooth. Serve immediately.

Cocoa Mix

Kirsten Ellsworth

10 2/3 cups instant dry milk
1 jar instant coffee creamer
1/2 cup powdered sugar
1 lb can instant chocolate

Mix well.

To use: Mix 1/2 cup cocoa mix with 1 cup hot water.

Rice Pudding

Kirsten Ellsworth
3 eggs
2 T honey
6 T sugar
1/2 tsp nutmeg
1 tsp cinnamon
1/2 tsp vanilla
1 cup milk
3/4 cup evaporated milk
1 1/2 cups cooked rice
1/2 cup raisins

Beat eggs. Add honey, sugar, nutmeg, and cinnamon, and mix well. Stir in vanilla, milk, rice, and raisins. Place in a 2 quart casserole dish. Bake at 325 degrees for 45 minutes. Stir after 25 minutes.

Crock Pot Rice Pudding Recipe
Mindy Butler
1 1/2 cup of cooked white rice
16 oz of Half and Half or light cream
3/4 cup of dark raisins
3 eggs
1/2 tsp of nutmeg
2/3 cup of sugar
2 tsp of vanilla
Grease crock pot with butter. In a seperate bowl, beat Half and Half, eggs, sugar & vanilla. Stir in rice and raisins, mix well. Pour mixture into crock pot. Sprinkle nutmeg on top.
Cook on High for 30 minutes.

Wheat Muffins

Kirsten Ellsworth

2 cups whole wheat flour
1 cup brown sugar
1/4 tsp salt
1 tsp baking soda
1 cup milk
1/2 cup margarine melted
1 egg
1 tsp vanilla

Mix dry ingredients together in a medium-sized bowl. In large measuring cup combine liquid ingredients. Pour over dry ingredients and stir just until moistened. Spoon into greased muffin tins and bake at 350 degrees for 15 minutes.

Orange Julius

Kirsten Ellsworth

2 cups orange juice
2 tsp sugar
1/2 cup powdered milk
1/2 tsp vanilla
1/2 cup crushed ice

Blend in blender until ice is totally crushed.

Breadsticks

Kirsten Ellsworth

4 T sugar
4 tsp yeast
1 cup warm water
1 cup warm milk
4 T butter softened
3 tsp salt
2 cups flour

Mix together then add: 3 more cups flour. Knead dough and add more flour until desired consistancy. Raise one hour. Split dough in half and spread each half in a sheet pan.

Topping:
1/4 cup margarine
1/4 cup mayo
1/4 cup parmesan
garlic salt to taste
1 tsp parsley

Mix. Spread on breadsticks. Cut breadsticks with a pizza cutter and bake at 350 degrees for 15 minutes.

Brown Sugar Muffins

Kirsten Ellsworth

1 cube margarine
1 egg
1 tsp baking soda
1/4 tsp salt
1 cup brown sugar
1 cup milk
2 cups flour
1 tsp vanilla
Spoon into muffin tins. Bake at 375 degrees for 20 minutes.

Magic Muffins

Kirsten Ellsworth
(only 97 calories each)

8 cups flour
1/4 cup baking powder
2 cups sugar
1 cup brown sugar

Mix together and store in fridge.

2 cups of mix
2 eggs
1/2 cup milk or yogurt
1/4 cup vanilla

Beat eggs and add milk or yogurt. Add vanilla. If too thick add 1 T more of yogurt. Bake at 350 degrees for 20-23 minutes.

Homemade Chili

Kirsten Ellsworth
(From Shayla Smith)

1 lb browned hamberger
2 green onions chopped
chili seasoning
1 green pepper chopped
mushrooms chopped
2 15oz cans tomato sauce
3 15oz kidney beans
worchestshire sauce

Cook in pot or crock pot. Best if simmered for a couple hours.

Garden Chowder

Kirsten Ellsworth

2 med. Zuccini chopped
1 med. onion chopped
2 T parsley
1 tsp dried basil
1/3 cup butter
1/3 cup flour
1 tsp salt
2 cup shredded cheddar cheese
1/4 tsp pepper
3 cups chicken broth
1 tsp lemon juice
2-3 tomatoes diced
1 can evaporated milk
1 can corn, drained
1/3 cup parmasan cheese

Saute zucchini, onion, parsley, and basil in butter until tender. Stire in flour, salt and pepper. Gradually stir in chicken broth. Add lemon juice, mix well. Bring to boil. Cook and stir for 2 minutes. Add tomatoes, milk and corn. Bring to a boil. Reduce heat, cover and simmer for 5 minutes or until corn is tender. Just before serving, stir in cheeses until melted.

Winter Fruit Salad with Poppy Seed Dressing

Kirsten Ellsworth

1 large head romaine lettuce torn
1 cup shredded swiss cheese
1 cup cashews
1/4 cup sweetened dried cranberries
1 apple cubed
1 pear cubed

Dressing:
1/2 cup sugar
1/3 cup lemon juice
2 tsp chopped onions
1 tsp Dijon mustard
1/2 tsp salt
2/3 cup oil
1 T poppy seeds

Combine sugar, lemon juice, onion, mustard, and salt in blender until smooth. Add oil until thick and smooth. Add poppy seeds and blend a little more. Pour over salad.

Cabbage Salad

Kirsten Ellsworth

1 head of cabbage
1/2 pound cubed swiss or mozzarella cheese
2/3 cup chopped cashews
1 pkg Ramen Noodles
2-4 chopped green onions

Mix together:
2 T sugar
1/2 cup oil
1 tsp salt
1/2 tsp accent
3 T rice vinegar
1/2 tsp black pepper
Mix together than Pour over mixed Salad.

Brown Sugar Cookies

Kirsten Ellsworth

1 cup butter
1 cup brown sugar
2 cups flour
1 egg
1 tsp vanilla
1 tsp baking soda
1/8 tsp salt

Roll into balls. Bake at 350 degrees for 6-8 minutes. Makes 4 dozen.

Ginger Bread Cookies

Kirsten Ellsworth

(Scovil Bakery, Nauvoo, Illinois)

1 cup Sugar
1 cup Molasses
3/4 cup oil or lard
1/2 cup hot water

Combine, add 2 eggs.

Mix together:
1 tsp Soda
1 tsp Cinnamon
1/2 tsp salt
1/4 tsp ground cloves
1 tsp ginger
6-7 cups flour, more if needed.

Refigerate dough. Roll out and cut with cookie cutter. Bake at 350 degrees for 10 minutes.

Fudge

Kirsten Ellsworth

3 cups sugar
1 14oz can sweetened condensed milk
3/4 cup margarine or butter
1 small jar marshmellow cream
1 12 oz chocolet chips
1 tsp vanilla
1/2 bag toffee chips

Mix sugar, milks, margarine together. Boil stirring constantly for 5 min. exactly over med. heat. Romove and add other ingredients. Pour into greased baking dish. Let cool and harden.

Maple Syrup

Kirsten Ellsworth

4 cups sugar
2 cups water
1/2 cup Karo Syrup

Bring to a full boil and boil for 1 minute. Romove from heat and add 1 T maple falovoring and 1 tsp vanilla.

Cinnamon Apples

Kirsten Ellsworth

6 cups sliced peeled apples
3/4 cup sugar
2 T flour
1 tsp cinnamon
1/8 tsp nutmet
1 T lemon juice
1/2 tsp salt

Mix and put mixture over sliced apples in a grease baking dish. Bake at 400 degrees for 15 minutes or until as soft as desired.

Ranch Dressing

Kirsten Ellsworth

1 cup buttermilk
1 cup mayo
1 1/2 tsp parsley flakes
1 tsp seasoned salt
1/4 tsp onion powder/salt
1/8 tsp garlic powder/salt
1/8 tsp celery powder

Mix all ingredients together and store in fridge.

Fruit Dip

Kirsten Ellsworth

1 1/2 cups vanilla yogurt
1 1/2 T bwon sugar
1/2 tsp cinnamon
1/8 tsp nutmeg

Mix well. Refrigerate and serve with fruit.

Cinnamon Butter

Kirsten Ellsworth

1/2 cup soft marjarine
1 cup powdered sugar
1 tsp cinnamon

Mix well. Great with toast, breadsticks, on pancakes or waffles.

Caramel Sauce

Kirsten Ellsworth

28 caramel candies
1/4 cup half and half or milk
1/8 tsp vanilla

Microwave on high for 2-4 minutes. Stir after each minute. Great with ice cream, brownies, cakes, fruit, etc.

Fudge Sauce

Kirsten Ellsworth

1 cup chocolet chips
1/4 cup marshmellow cream
1/4 cup sweetened condensed milk

Microwave on medium 2-3 minutes. Stir once during. Great over ice cream, brownies, cake, bananas, strawberries, etc.

Lasagna Roll Ups

Kirsten Ellsworth

1 box lasagna noodles
1 lb browned ground hamberger
1 jar favorite marinara sauce
shredded cheese
garlic salt
oregano
cottage cheese or other favorite

Spread mixture on cooked lasagna noodle. Roll up the noodle and place in greased baking dish. Do this until dish is filled. Top with sauce, more shredded cheese and more oregano and garlic salt.

Chicken Pillows

Kirsten Ellsworth

2 chicken breasts cooked and chopped
1 pkg cream cheese
diced green onions

Spoon mixture into cresent rolls and roll up to make a pillow. Bake according to roll directions. Can also use mazzarella cheese instead of cream cheese.

Taco Soup

Taco Soup
Kirsten Ellsworth

1 lb hamberger browned and drained
1 medium onion chopped
1 qt stewed tomatoes or 3 small cans cubed tomatoes
1 pkg ranch dressing mix
1 pkg taco seasoning

Mix together then add:
1 can kidney beans
1 can white beans
1 can pinto beans
1 can black beans
1 can corn
1 can chilli

Simmer for 45 minutes. Server over tortilla chips. Can top with sour cream and cheese.

Flour Tortillas

Kirsten Ellsworth

3 T oil
1 tsp salt
2 cups flour
1/4 tsp baking powder
3/4 cup warm water

Knead until blended. Let set for 20 minutes, covered. Roll out. Keep edges thin. Cook in greased pan.

Chicken Enchiladas

Kirsten Ellsworth
2 cans or 2 cooked chicken breasts
1 can cream of chicken soup
1 can cream of celery soup
1 8oz pkg cream cheese
2 small cans diced green chillies
shredded cheese

Layer shells on bottom of pan. Spread mixture on top. Layer shells. Bake at 350 degrees for 25 mintes.

Breakfast Cake

Kirsten Ellsworth

1 1/2 cups flour
3/4 cup sugar
2 1/2 tsp baking powder
3/4 tsp salt
1/4 cup margarine
3/4 cup milk
1 egg

Topping:
brown sugar, butter melted, cinnamon

mix so crumbly. Add topping right before you bake at 375 degrees for 25-30 minutes in a 8x8 pan.

Grilled Lemon Chicken

Kirsten Ellsworth

1/3 cup lemon juice
2 T oil
1 T minced garlic
1 1/2 tsp grated lemon peel
1 1/2 tsp cumin
3/4 tsp oregano
1/2 tsp ground pepper

Mix and pour over chicken. Marinate for 2-24 hours. Use with 6 whole boneless, skinless chicken breast. Sprinkle with salt and grill.

Pepper Steak

Kirsten Ellsworth

2 tsp unseasoned meat tenderizer
2 T instant of freshly minced onions
2 tsp Thyme
2 tsp Marjoram
1 Bay leaf crushed
1 cup white vinegar
1/2 cup Vegetable or olive oil
3 T Lemon Juice
2 T bottled cracked pepper

Marinate for up to 24 hours. Add more cracked pepper before grilling.

Waffles

Kirsten Ellsworth

3 separated eggs
2 1/4 cup milk
3/4 cup oil
2 3/4 cup flour
1 1/2 T baking powder
1 1/2 T sugar
1 1/2 tsp salt

Beat egg whites till stiff and set aside. Combine rest of ingredients, then add egg whites.

Pancakes

Kirsten Ellsworth

2 cups flour
1/2 cups sugar
1 tsp salt
4 tsp baking powder
4 tsp oil
1 egg
2 cups milk

Mix together. Batter should be a little lumpy.

Chilli Chicken

Kirsten Ellsworth

1 can cream of mushroom soup
1 can cream of chicken
1 can meat chilli, no beans
1 can chopped olives
1/4 cup chicken broth

Put cooked, shredded chicken on bottom of pan. Put bite size tortillas pieces over chicken. Add rest of ingredients on top of tortillas. Layer cheese over the top. Bake 400 degrees for 20 minutes.

Shepherds Pie

Kirsten Ellsworth

1 lb browned hamburger
1 can tomato soup
1 can cream of mushroom soup
1 can corn, drained
1 can french cut green beans
6 cups mashed potatoes.

Mix All together. Put in casserol dish. Make 6 cups mashed potatoes. Put over mixture. Top with cheese. Cover with foil. Bake at 375 degrees for 30 minutes.

Curry Roast

2 Onions sliced
1 Garlic Clove minced
1 T salt
1/4 tsp Pepper
2 large bay leaves crushed
1 1/2 cups water
1 tsp Sugar
1 T curry

Spread ingredients over a pork or beef roast and bake.

Creamy Chicken and Broccoli

Kirsten Ellsworth

1 can Cream of Chicken Soup
1/4 cup Sour Cream
2 T Cream Cheese
1/8 cup grated Mozzarella cheese

Pour over chicken tenders and frozen broccoli. Bake at 375 for 30-45 minutes. Serve with rice.

Honey Citrus Chicken

Kirsten Ellsworth

1/2 cup Lemon Juice
1/4 tsp Pepper
1 tsp Salt
1/4 cup Honey

Marinate for at least 1 hour. Can fry, bake or broil with sauce. To bake: 375 degrees for 45 minutes.

Egg Fried Rice

Kirsten Ellsworth

1/3 cup Chopped Green Onions
1 cup Frozen Green Peas
2 T Oil
3 Cups Cooked Long Grain Rice
1 Egg slightly beaten
3 T Soy Sauce

Saute green ionions and peas in hot oil for 2 minutes. Add rice and cook til thoroughly heated. Push rice to edges of skillet forming a well in the center. Pour egg into center and cook until set, stirring occasionally. Stir rice mixture into egg. Add soy sauce. Sir well.

Swedish Meatballs

Kirsten Ellsworth

2 lbs Hamberger
1 1/2 tsp garlic powder
1 tsp Seasoning Salt
1/2 tsp Pepper
1/4 Cup Plain Bread Crumbs

Sauce:
1 Bottle Chilli Sauce
1 Jar Grape Jelly

Bake meatballs until done 30-45 minutes at 350. Pour sauce over cooked meatballs.

Sweet and Sour Meatballs

Kirsten Ellsworth

Meatballs:
1 lb Hamberger
2 Slices bread (run over with water then squeeze out)
1/4 cup Parmesan
Chopped Onion
Parsley

Shape into balls. Put in a greased baking dish. Bake at 350 for 45 minutes to 1 hour.


Sauce:
2 T Cornstarch
1/2 cup Sugar
1/4 cup White Vinegar
1/4 Cup Pineapple Juice
2 tsp soy sauce

Bring to a boil. Simmer for 5 minutes. Pour over baked meatballs. Great with rice.

Crepes

Kirsten Ellsworth
2 Eggs
1 1/2 cups Milk
1 1/2 cups Flour
1 cup Sugar
1 T Oil
1 tsp Vanilla

Mix well. Pour about 1/3 cup into preheated frying pan. Spread around to form circle. Brown on both sides. Serve with fresh strawberries, peaches, bananas, pears, berries, etc. Also good with whipped cream and maple syrup.

Penne with Grape Tomatoes and Mozzarella

1 pkg Penne Pasta
2 T Olive Oil
1 T Minced Garlic
2 Ctn Grape Tomates cut in half
1/2 tsp Salt
1/4 tsp Pepper
8 oz Mozzarella shredded
1/4 cup chopped fresh basil

Cook Pasta as directed. Heat olive oil then add garlic and saute for 30 seconds. Stir in tomatoes and cook for 1 minute. Add 1/3 cup of water from the noodles. Bring to a boil. Stir in salt and pepper. Remove from heat. Sprinkle cheese over drained pasta. Pour mixture over cheese and pasta. Add fresh basil and serve.

Ginger Pancakes

Ginger Pancakes
Mindy Butler
I'm always trying to come up with healthier twists on staple foods. I experimented these into creation this weekend and am in love~
The health benefits of honey and ginger in treating respiratory problems are unmatched by any other concoction. Further, honey is an excellent medium for transmitting the benefits of herbs such as ginger to the body. Both honey and ginger have their individual health benefits and the combination provides additional uses. (Click here for health benefits of honey, factors governing the benefits of honey and health benefits of ginger root.)

1 packet crystallized honey Ginger.
( you can get this in most health food stores- i bought it at Whole Foods for less than 4 bucks... its usually used to make a hot ginger drink. )
substitute 1 tsp each powdered Ginger and warm honey if you can't find this for every 2 servings of pancakes you make up...
Buttermilk pancake mix
Milk
Cinnamon
Mix your pancake batter with milk instead of water and add the cinnamon and ginger honey. Cook pancakes on a low-med heat. (tip: due to the baking soda in the pancake mix, you know when to flip by watching the bubble forma nd pop on the top of hte pancake. when the buble stop forming/ popping its time to flip! careful watching and timing will eave you with golden brown pancakes!)
spread with light butter and real maple syrup or maybe cut up some bananas and use a orange marmalade. These pancakes are a healthier and tastier variation on a favorite... the ginger adds a kick that goes very well with the maplesyrup or orange marmalade. If you're a little gun shy of strong ginger, these pancakes mute the intensity while providing the health benifits!

Homemade Granola

Homemade Granola
Mindy Butler
4 cups rolled oats
2 1/2 cups seeds, nuts, coconut, or other add ins to your liking
(I like cashews, coconut, sunflower seeds and almonds)
3/4 cup maple syrup or honey or combination of both
1/4 cup canola oil
hefty dash of vanilla
pinch of salt
In a large bowl mix oats and add ins. (I like to toast the nuts first if they aren't already). In a saucepan heat the oil with the syrup/honey until blended. Add the vanilla and salt (you can also add a dollop of peanut butter at this point). Stir the mixture into the oats and add ins until everything is well coated. Spread mixture into a roasting or broiling pan. Bake at 350, stir every 5-10 min to make the granola crumbly and ensure you don't burn it. Total cooking time is about 30 min or until the mixture is nicely browned. After its all cooled you can add in raisins, crasins or other dried fruit.
I like to eat granola with milk and a large scoop of plain yogurt, and maybe some fresh berries or a cut up banana. The plain yogurt adds so much nutrition (acidophilous is great for balancing the yeast and natural bacteria in your body) and really compliments the granola. This brakfast is a great serving of fiber( from the oats), protein (from the nuts- pick goodones!), calcium (from the milk and yogurt) No extra sugar is needed. What a great way to start the day! Enjoy!

Great Indian Recipes

Here are some great Indian Recipes to inspire you to try something new...

Tandoori Chicken
Mindy Butler
A paste made from a combination of spices and dried peppers is the secret to this spicy grilled chicken recipe. No long marinating time is required; the chicken can be prepared in the time it takes to get the coals hot.
1/2 teaspoon curry powder
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon ground ginger
1/4 teaspoon paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
2 tablespoons water
4 skinless, boneless chicken breast halves
Preheat grill for high heat. In a medium bowl, mix curry powder, red pepper flakes, salt, ginger, paprika, cinnamon, and turmeric with water to form a smooth paste. Rub paste into chicken breasts, and place them on a plate. Cover, and allow to marinate for 20 minutes. Brush grate with oil. Place chicken on the grill, and cook 6 to 8 minutes on each side, until juices run clear when pierced with a fork.
Servings:4 Calories: 265 Total Fat: 5.8g Cholesterol: 134mg Sodium: 353mg Total Carbs: 0.7g Dietary Fiber: 0.3gProtein: 49.2g

Indian Eggplant - Bhurtha
Mindy Butler
This is a traditional North Indian (Punjabi) Bhurtha made with eggplant and tomato, and seasoned with cumin, turmeric garlic and ginger. Serve with fresh roti or naan.
1 eggplant
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 medium onion, sliced
1 teaspoon chopped fresh ginger
1 large tomato - peeled, seeded and diced
1 clove garlic, minced
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon salt, or to taste
ground black pepper to taste:
1/4 cup chopped fresh cilantro
Preheat the oven's broiler. Rub oil on the outside of the egg plant, or coat with cooking spray. Place under the broiler, and cook until the flesh is soft and the skin is blistering off, about 30 minutes. Turn as needed for even cooking. Cut the eggplant in half lengthwise, and scoop the flesh out of the skin. Discard the skin; chop up the flesh, and set aside.
Heat the oil in a large skillet or wok over medium-high heat. Add the cumin seeds, and let them crackle for a few seconds and turn golden brown. Be careful not to burn them. Add the onion, ginger and garlic; cook and stir until tender. I don't let the onions get very brown. Stir in the tomato, and season with turmeric, ground cumin, ground coriander, cayenne pepper, salt and black pepper. Cook and stir for a few minutes. Place the eggplant pieces in the skillet, and cook for 10 to 15 minutes so some of the moisture evaporates. Taste, and adjust seasonings if desired. Garnish with fresh cilantro, and serve.
Servings:4 Calories: 123 Total Fat: 7.5g Sodium: 302mg Total Carbs: 14g Dietary Fiber: 4.9g Protein: 2.4g

Spiced Brown Rice with Cashews
Cashews and cardamom add a special flavor to this Indian-inspired brown rice.
1/2 tablespoon olive oil
1 medium onion
1 cup basmati or long-grain brown rice
3 whole cardamom pods
1 (4 inch) cinnamon stick, broken in half
2 cups chicken broth
1/3 cup unsalted cashews
Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, for 4 minutes, or until soft. Add the rice, cardamom, and cinnamon and cook, stirring, for 2 minutes, or until the rice just starts to brown lightly. Add the broth and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 50 minutes, or until the liquid is absorbed and the rice is very tender. Stir in the cashews. Remove from the heat and let stand for 5 minutes. Remove and discard the cardamom pods and cinnamon stick.
Servings:6Calories: 202 Total Fat: 5.9g Cholesterol: 0mg Total Carbs: 34.3g
Dietary Fiber: 2.6g Protein: 4.8g

Southwestern Shrimp Soft Tacos

Southwestern Shrimp Soft Tacos from Self.com
Mindy Butler " These Tacos are delicious!"
This recipe from Green Valley Spa in St. George, Utah, calls for high heat to lock in the marinade and the shrimp’s natural flavors—with hardly any oil. Use this technique with thin cuts of pork, beef and poultry, too: Toss a piece of meat into an extra-hot pan and sear both sides (a minute or two) until a golden crust forms and meat cooks through.
Marinade:
1 1/2 tbsp minced red onion
1/2 tsp finely chopped garlic
1 tbsp honey
1 tsp chopped fresh cilantro
1/2 cup freshly squeezed lime juice
1/2 tsp Jamaican jerk or Cajun seasoning
1/8 tsp paprika
16 shrimp, shelled, deveined, tails removed

Corn relish:
2 ears corn (or 1 cup canned or frozen and thawed)
Vegetable-oil cooking spray
6 Roma tomatoes, diced
1 green onion, chopped
Lime or lemon-pepper seasoning
non fat cooking spray

Tacos:
4 lowfat whole-wheat tortillas
1 tsp chopped fresh cilantro
1 green onion, chopped

Combine marinade ingredients with 1/4 cup water and season with salt. Add shrimp; refrigerate 1 hour to marinate. To make relish, cut corn kernels off cob (or thaw frozen kernals). Lightly spray a sturdy skillet with cooking spray and heat over moderately high heat. (Avoid Teflon pans, which should not be used when cooking at such high temperatures.) Stir-fry corn until golden brown. Pour corn into a bowl and add remaining relish ingredients; season with salt. Remove shrimp and reserve marinade. Lightly spray the same skillet with cooking spray and heat on high until very hot. Toss in a few shrimp at a time and cook until just opaque; remove shrimp. Pour marinade into pan, bring to boil and boil for 2 minutes; lower heat and simmer until thick. Put 4 shrimp on each tortilla; top with corn relish and marinade sauce. Sprinkle with cilantro and green onion.
Serves 4. 181 calories per serving, 1.3 g fat (0.2 g saturated fat), 35 g carbohydrates, 10.3 g protein, 11.5 g fiber

Shepards Pie

Shepards Pie
Mindy Butler
I have many good memories of Kenyon and I making this as kids...
this is a very basic recipe for a three layer casserole.
first layer:
brown 1 lb lean ground beef
(drain the oil out as it cooks- you'll add moisture back in with the sauce)
while in pan add;
salt pepper to taste,
1/3 cup ketchup
1/3 cup mustard
(*add more if desired for taste- sometimes i add brown sugar or worstershire sauce too...)
mix well, and place on the bottom of a medium casserole dish
second layer:
drain 2 cans of green beans. add on top of first layer.
third layer :
make up about 3-4 cups of mashed potatoes. I like to use half red potatoes and half sweet potatoes to add b vitamins. add a hefty dash of milk if the potatoes are a bit dry. layer ontop of the second layer. (shredded cheese is an optional topping here)
bake in the oven on 400 for 20- 30 minutes (untill the cheese melts and browns)

KEY LIME PIE

This key lime pie is the easiest thing to make.

1 - 14 oz can of Sweet and Condensed Milk
1/2 Cup of Lime Juice
1 - 8 oz Cool Whip
1 Graham cracker pie crust

Mix the first three ingredients together. Taste. If you like your pie a little more 'zippy' add a dash or two of more lime juice.
Once the ingredients are mixed together, scrape into the pie crust and chill for 1 hour.
Makes 8 servings.

You can also make a lower calorie version of this and it tastes great.
I used Low Fat sweet and condensed milk, sugar free cool whip, and a light crust.
If I remember right, the total calories per slice were only about 170 which is pretty good for dessert.

Fresh Salsa

Mindy's Salsa

(large serving for one, multiply the recipe as needed)

Dice 2 large plum tomatoes.

Dice 1/2 and avocado

Dice 1/4 medium red onion

Mince a small handful of fresh cilantro

Juice 1/2 of a large lime

mix lime juice with a dash of red hot sauce.

Add salt and pepper to taste.

combine ingredients in a bowl and mix.

serve as you would any fresh salsa~

Soft and Chewy Gingersnaps

Gingersnaps

"A dear friend in my bookclub gave me this recipe- the whole bookclub begs for these cookies every time we meet- they are that good! For extra sweetness a simple glaze frosting is also delicious on top." ~Mindy Butler

1 stick butter
1 cup light brown sugar
1/4 cup molasses
1 egg
2 cups flour
1 teaspoon baking soda
1 tablespoon ground ginger
1/2 teaspoon ground cinnamon
Pinch of ground cloves
1/2 granulated sugar

Preheat oven to 350 degrees F. and grease cookie sheets. Cream the butter with the brown sugar until light and fluffy. Add the molasses and egg and beat until smooth. Sift the flour with baking soda, ginger, cinnamon and cloves. Add the flour mixture to the butter mixture and beat until well blended. Pinch off a little of the dough and roll it into 1-inch balls (dough may be very moist, if so, dip hands in warm water before forming balls). Dip each ball into the granulated sugar and arrange sugar side up on prepared baking sheet approximately 2 inches apart.
Bake for 10 to 12 minutes or until cracked on top.

Spinach and Strawberry Salad
Annika Davey
1 lb. fresh spinach
1/4 lb. fresh alfalfa sprouts
1/4 c real bacon bits
1/4 lb. (1c.) fresh strawberries, sliced
1/2 lb. seedless white grapes, halved
Combine above for salad and mix with Sweet and Sour Dressing Below:
1c oil
3/4 c sugar
1 tsp. salt
1/3 c. white vinegar
1 sm. onion, grated
1 tsp. Worcestershire sauce
Wash and dry spinach. Wash and slice strawberries and grapes. Combine and mix.

Simmering Scent Jar

Simmering Scent Jar
Annika Davey
2 lemon wedges
2 orange slices
1 lime slice
3 TBS whole cloves
3 small cinnamon sticks
3 bay leaves
Place ingredients in a glass jar. Fill jar with water, place lid & ringon. Let set.Place contents of jar in saucepan or small crockpot. Simmer and addwater as needed.To keep fresh-refridgerate.

Cocoa Banana Bread

Cocoa Banana Bread
Annika Davey
Unsweetened cocoa powder
2 1/2 c flour
1/3 unsweetened coco pwd.
1 tsp. baking soda
3/4 tsp. salt
1 3/4 c sugar
1/2 c oil
3 large eggs
1 1/2 c mashed ripe bananas (about 3 large)
1 c mini chocolate chips
Preheat oven to 325. Generously grease and dust with coco pwd six miniloaf pans and three 6x3x2in. foil loaf pans. In a medium bowl, stirtogether flour, 1/3 c coco pwd, baking soda and salt; set aside. Inlarge mixer bowl at md. speed, beat sugar, oil, and eggs until blended. Add bananas and beat until well blended. At low speed, beat in flourmixture just until blended. Stir in chocolate chips. Fill six mini loafpans 2/3 full and foil pans 1/2 full. Place on baking sheet. Bake 25-30min. until a toothpick inserted in center comes out clean. Cool in panson wire racks 10 min. Remove from pans and cool completely. Wrap inplastic wrap, then foil.

Davey Drinks

Orange Ooze
Kallie Davey
6oz container vanilla yogurt
1 c orange juice
3 c orange soda, divided
whipped cream
Blend yogurt, orange juice & 1 c soda. Puree until creamy. Freeze incube trays. Put in blender with rest of soda. Top with cream.

Black Punch
Kyah Davey
2 rubber gloves
1 16oz envelope grape drink
1 16oz envelope orange drink
2 c sugar
3 ats. cold water
1 liter gingerale
1 liter cola
Fill gloves 3/4 full with water, tie and freeze. Combine drink mixes,sugar, and water in lg. punch bowl. Stir unti dissolved. Stir ingingerale and cola. briefly run ice uner cool water and cut gloves away. Float ice "hands" in punch. Serve immediatley.

Haunting Hot Chocolate
Haegen Davey
21/2 c whole milk, divided
2 c milk or white chocolate chips
1 tsp. almond extract
whipped cream
6 marshmallow ghosts (peeps)
In a saucepan, heat 1/2 c milk over md. heat. Add chocolate chips andcook ;until completely melted. Stir constantly about 3 min. Addremaining milk adn almond extract and cook, stirring frequently, untilvery hot-not boiling! Ladle into mugs and top with whipped cream. Put marshmallow ghost standing on top.

Lunch ideas

Baked Fruit and Cheese Sandwich
Mindy Butler
“The first time I had this was at a strange little Diner in Harlem. I didn’t know what I was getting myself into, but now it’s a favorite! I have one every other day! (great for breakfast too)”
1 fruit (apple or pear)
Cheese (your preference- I like cheddar with apples and Munster with pears)
Bread (croissants if you want to spoil yourself- I like whole grain)
Slice the fruit in half and then into flat slices, core last. Place a layer of fruit on the bread and then layer on cheese. Bake at 400 for 5-10 minutes until the cheese is melted and the fruit is warm and soft. Enjoy!

Quick and easy Tuna Casserole
Marci Tullis
“great for kids…”
One box mac and cheese
One can tuna fish in water
One can corn
One can cream of mushroom soup
Cook mac and cheese as normal add other ingredients, put into casserole dish sprinkle cheese on top throw into microwave for 4 Min's. Serve with sliced apples, yogurt and carrot sticks.

Spam Cup
Sheree Baird
1 can spam(smashed)
½ red onion- medium- chopped fine
½ jar relish 912 oz)
2 large scoops of mayo (not miracle whip)
Eat with crackers or on a sandwich

Ham and Cheese Quesadillas
Marci Tullis
“great for kids…”
Place cheese slices on a tortilla
Place ham lunch meat or thinly sliced picnic ham on top of cheese
Place another tortilla on top.
Cook on med high heat in a frying pan until tortilla is brown. Flip over and cook the other side. Cut into wedges and serve with mild salsa and sour cream on top of each wedge. Serve with rice and beans and a green salad.

For the Kids

Let’s face it. Kids like mac&cheese, hot dogs, and other fairly unhealthy foods. The key to a healthier lunch is to spice up their favorites so they are they are better for them while being more appetizing. Most children do not get enough fruits and veggies, and dairy products in their daily intake. Try to get all five food groups into every lunch (at least!). Make it a challenge for yourself. Meat, Dairy, Fruit, Veggies and whole grains for every meal! Introduce your kids to different foods slowly. Family Fun magazine says it takes on average 7 different times to like a new food.

Hot Dog Boats
Marci Tullis
“great for kids…”
Cut hot dogs in half down the length of the hot dog
open the hot dog and place on cookie sheet
fill the hot dog with mashed potatoes and top with a slice of cheese
cook in microwave for 2 Min's or put in oven for 10.
Serve with green peas and a banana

Mac and Dogs
Marci Tullis
One box mac and cheese
3 hot dogs sliced into penny size
one can corn
Make the mac & cheese as usual, but while boiling noodles
add hot dog slices. Add corn with milk and butter. Serve with
celery stuffed with peanut butter and cheese chunks.

Stick Lunch With Sail Boats
Marci Tullis
Cook fish sticks. Cut celery into 2-3 inch sticks and fill with peanut butter or cream cheese place a triscuit triangle into filling and you have a sail boat. Serve with carrot sticks, slice apple wedges, cheese cut into 2-3 inch sticks. Make toast and cut into 4 pieces to look like sticks. Serve with favorite juice.

Hamburgers in Brown Gravy
Marci Tullis
Make hamburger patties.
Meanwhile make mashed potatoes
Once meat is cooked through
pour brown gravy over top, let simmer for a few minutes.
Open a can of corn and warm.

Serve with cottage cheese and favorite fruit.
My kids like to mix the corn and meat with their potatoes and gravy.

Variations: Tomato soup and grilled tuna or grilled cheese sandwiches are fun!
Teach your kids to dip their sandwiches! It is YUMMY! Cut your sandwiches into different shapes every time you make them. When you make the tuna add cheese and minced onions for a different flavor.
~Marci Tullis

Rainbow Jello
Melissa Monson
1 (6 oz. ea.) lime, cherry, orange, lemon Jello
5 c hot water
1 c pineapple juice
1 tsp. vanilla
1 pint whipping cream
1/2 c sugar
24 Graham crackers

-Make lime, cherry, and orange Jello individually with only 1 1/2 c hot water per package. Allow each jello to set up completely. Next, mix lemon Jello with 1 c pineapple juice. Add 1/2 c water. Let stand until syrupy. Beat 1 pint whipping cream and 1/2 c sugar, 1 tsp. vanilla. Mix whipping cream into lemon jello mixture. Now roll out 24 Graham crackers; mix with 1/2 c butter and 1/2 c sugar. Spread into bottom of large pan reserving 1/2 c graham mixture. Cut lime, cherry, & orange Jello into small squares. Add to lemon/whipping cream mixture. Pour over Graham cracker crust. Sprinkling Graham crackers on top. Chill for 8-10 hours to set up

Chicken Nuggets Parmigiana
Marci Tullis
Place a serving of nuggets per child in a cake pan. pour a can of spaghetti sauce on top put a slice of cheese on each nugget. Cook 15 Min's and serve with green salad, fruit cocktail and a glass of milk.

Hamburger Mac
Marci Tullis
One box mac and cheese
1/4 to 1/2 lb hamburger
1/2 chopped onion
One can corn
Cook mac and cheese as normal. Meanwhile, brown hamburger with onion.
Add mac and cheese and corn to hamburger mixture. Serve with salad, a 1/4 cup cottage cheese and pineapple.
* Another thing to try with Hamburger Mac is a can of stewed tomatoes in addition to or instead of the corn.

Crepes
Marci Tullis
“Breakfast is fun for lunch. Add banana's to your pancakes. Make crepes for lunch and serve with fruit inside.”
1 cup flour
6 eggs
dash of salt
3/4 cup milk
mix ingredients, mixture will be runny. pour into frying pan, spread mixture by picking up pan and tilting in circles. Cook on each side about 1-2 Min's. Place Mandarin oranges in the center of crepe and a touch of powdered sugar, roll up and eat. Serve with yogurt and ham slices. If your family likes blueberries or banana's or strawberries, whatever! put those fruits inside .

Children’s Homemade Play~Doh
Margaret Fielding
This is non-toxic so it won’t hurt if children take a bite. It also vacuums off of or breaks off of carpets.
1C flour
½ C salt
2 tsps. cream of tartar
1Tbsp. oil
1 C water
Mix all together in pot and cook over low heat for about 5 minutes stirring constantly. Mixture will begin to get lumpy and eventually forms one big lump. Knead the mixture and mix in the desired food color. Store in an airtight container when mixture cools. Makes about 2 cups.

Peanut Butter Playdough
Liz Fielding
1 c. peanut butter
1 c. karo syrup
1 c. nonfat dry milk
1/4 c. powdered sugar
Blend peanut butter and karo syrup. Mix dry milk and powdered sugar together and add. Blend well using your hands in the end. Use as you would any play dough - except you can eat this one!

Salt Clay
Mindy Butler
“The cool thing about this stuff is that you can actually bake this and paint it with water colors to preserve your creation...”
1 part flour
1 part salt
½ to 1 part water
Mix and work into a play dough like substance. I had hours of fun with this when I was a kid! You can even add food coloring to get different colors and remember to refrigerate when done for the day…

Finger paint
Heather Astle
2 cups water
Food coloring
1/3 c cornstarch
1/3 cup warm water
In a sauce pan bring to boil the water and food coloring. Put the cornstarch in to a small bowl dissolve with 1/3 cup water then gradually add into the boiling water. Stir constantly bring the mixture to a boil again. Then remove pan from heat and cool.

Mock chalk
Heather Astle
Ideal for sidewalk use!
Mix 2 parts plaster of Paris with 1 part warm water and powdered tempura paint to get desired color. For each stick line a toilet paper tube with waxed paper, seal one end off with tape and pour in the mixture. Tap the tub to release air bubbles. Let harden.

Bread in a Bag
Liz Fielding
3 cups all-purpose flour, divided
3 tablespoons white sugar
1 (.25 ounce) package rapid rise yeast
1 cup warm water
3 tablespoons non-fat dry milk
3 tablespoons olive oil
1 1/2 teaspoons salt
1. In a large resealable freezer bag, combine 1 cup of flour, sugar, yeast and warm water. Squeeze most of the air out of the bag, and seal. Squish with your hands until the well blended. Set aside to rest for 10 minutes at room temperature, or until bubbles appear.
2. In a separate bowl, stir together 1 cup of flour, dry milk, oil and salt. Pour into the resealable bag and squeeze out most of the air. Seal, and squish until well blended. Add the last cup of flour to the bag, and continue mixing in the same manner until well blended.
3. Remove the dough from the bag, and place on a floured surface. Knead for 5 to 8 minutes. Form into a small loaf, and place in a greased 8x4 inch loaf pan. Cover with a towel, and allow to rise for about 30 minutes, or until your finger leaves an impression when you poke the top of the loaf gently.
4. Preheat the oven to 375 degrees F (190 degrees C).
5. Bake the bread for 35 minutes in the preheated oven, until golden brown.

Mini-Corn Dogs
Liz Fielding
Mix up your favorite cornbread recipe. Pour into muffin cups and add a 1” piece of hot dog to each cup. Bake according to muffin directions. These freeze well and make for an easy snack!

Peanut Butter Ball Snacks
Liz Fielding
In a saucepan combine:
¼ c. peanut butter
2 T. brown sugar
2 T. powdered milk
2 T. water
¼ tsp. cinnamon
Stir constantly until hot. Remove from heat. Add 1 c. oatmeal and stir until combined. Shape into 1 inch balls and let set for 10 minutes on waxed paper or cookie sheet. Makes about 15 balls.