Salsa Bean Soup

Cook beans from a bag, follow directions on the back of the bag.  I used a 15 bean variety bag. (you could also use canned beans which would be way quicker, but this way made me feel like I could actually cook without using canned everything!)
I actually didn't do exactly as it directed on the bag, I rinsed the beans really good, then I put the beans in my crockpot around 4 the day before and set it on high until 8 that evening, then I turned it off and let the beans sit overnight.  The next morning the beans were DONE, all I needed to do was add the rest of the ingredients.  I also used half a bag, a whole bag makes A LOT of beans :)  Drain all the water the beans have been sitting in then I added,

(all of these measurements are "about", then I added a little of what I thought it needed until it tasted yummy!)
about 2 cups of salsa
1 tsp. seasoned salt
1 tsp. pepper
1 1/2tsp. celery salt
1 tsp. ground cumin
1/2 cup taco seasoning
and enough water to make it soupy

You can also add ground or meatballed hamburger, turkey or sausage.
Serve with chips or rolls.
Easy, cheap and Yummy!
Enjoy!!

Cafe Rio Please :)

Thanks to Esther Murdoch for making some delicious Cafe Rio style pork and dressing and letting us sample some.  Good eats, good friends, good talks....don't you wish you woulda come!?!?  Enjoy trying these recipes!

Pork: 

4-6 lb pork roast
2 cup brown sugar
16 oz. salsa
1 can of coke
*optional ingredients: 1 tsp dry mustard, 1 tsp cumin, and 1/4 tsp cayenne pepper
Cook in crockpot on low for 4-6 hours. Shred and place back in juice in crockpot for about an hour before serving.

Cilantro Lime Rice:

3 c. water
3 c. rice
4 tsp minced garlic
1 tbsp butter
3/4 tsp salt
4 tsp chicken boullion granules
lime juice
put next ingredients into a blender: 1/2 bunch of cilantro, 1 can green chilies, 1/2 onion
Bring water to a boil and add all ingredients. Simmer for 30 mins.

Tomatillo Dressing: 










3/4 c. buttermilk
1 can green chilies
1/2 c. cilantro
1 tomatillo
1/2 tsp lime juice
dash of cayenne pepper
1 c. Mayonnnaise
1 clove garlic
1/2 jalepeno (you can used canned ones)
1 tsp salt
dash of Tabasco (optional)
1 pkg ranch mix
Combine in a blender and mix until smooth.

You can eat this several ways: pile the meat onto the rice and add dressing,  eat it on a tortilla shell, add additional toppings like lettuce, black beans cheese, whatever else you think sounds good with this.  Yum, YUM!

p.s.  the pictures were taking from other people's blogs and don't represent the yummyness we had today, but you can get an idea of how it all looks :)

Easy Tortellini Tomato Soup

Ingredients:

2 14oz. cans chicken or vegetable broth (I'm cheap and just use 3 1/2 c. water and 3 chicken bullion cubes)

9oz pkg. of tortellini (I buy frozen tortellini and just double the recipe or only use half the bag)

4oz. (or half of one tub) cream cheese w/chives and onions

11oz. can tomato soup

Snipped fresh chives (optional)

Instructions:

In medium sauce pan bring broth to a boil. Add tortellini: reduce heat. Simmer, uncovered, for 5 minutes. In a bowl wisk 1/3 c. hot broth with cream cheese until smooth. Return all to sauce pan along with tomato soup. Heat through. Sprinkle with chives (or maybe mozzerella cheese) before serving. Makes 4 servings.

Note: This seems to be pretty high in sodium as I type it out. I imagine if you used low sodium chicken broth, low sodium tomato soup, and low fat cream cheese this would still taste divine. Oh! And if you decide to use vegetable broth you can even call this vegetarian! Not that I'm vegetarian....

Chrissy Parkinson

Chicken & Sun-dried Tomato Pasta

This is suppose to be one of those recipes taken from Macaroni Grill. I don't know about that, but I do know this is a FAVORITE in our home! I make it every year for Valentines (cause it's kind of red).

Ingredients:

garlic, 2 cloves

butter 1-2 tsp

onion (optional)

chicken breast or tenders

sun-dried tomatoes 8.5 oz jar (I buy the julienne style with herbs)

heavy whipping cream (small container)

1 can chicken broth

basil

bow tie pasta

Melt butter (1-2 tsp.) in large skillet. Add 2 cloves minced garlic. Cook 30 seconds. Sautee cut chicken breast until browned. Add cut sun-dried tomatoes (the recipe calls for 3/4 c. but I dump in the whole jar...I drain off most of the oil). Add 3/4 cup chicken broth. Bring to a boil. The tomatoes will soften in about 10 min. Simmer uncovered for those 10 min. Add cream (all of it). Simmer over med. heat to thicken sauce. Sprinkle dried basil over the top. Pour over cooked bow tie pasta.

I always serve it with cabatta (sp) bread and olive oil with balsamic vinaigrette for dipping (with fresh crushed pepper on top).

Enjoy!

Rebecca Fluhman

Caramels and Canteens

Canteen (just a weird name for a loose meat burger)

1 lb ground beef (you can use turkey too) salt and pepper beef bouillon Ground the beef and season to your taste with the salt and pepper and bouillon, you can change this up and add chopped onion, peppers, garlic, make it your own.
Serve on hamburger buns, rolls, biscuits, hot dog buns, you name it. Add pickles, lettuce tomotoes, cheese, all your regular favorites for a hamburger!
These are so easy, simple and fast and you just need a few items, and my kids Love them. (warning, they can be a bit messy with kids!)

Caramels
2 cups sugar
1 3/4 cup white Corn Syrup
1/2lb butter (1 cup)
1/2 can evaporated milk (6 oz.)
1 more can evaporated milk to pour in while boiling

Combine first 4 ingredients on medium heat to boiling, add full can of evaporated milk while boiling, drizzle it slowly so boiling doesn't stop.
Cook to solid ball 235. Add 1 tsp. vanilla. Pour into buttered dish and let cool, cut into squares and wrap eash piece with wax.

Just a few tips: this recipe takes patience, it takes about 20-30 minutes for it to reach solid ball stage, keep on medium heat or it will boil over, you don't have to stir it constantly but every couple of minutes so it doesn't burn, you can tell when it is done when the butter is seperated from the caramel, also by doing a cold water test, if you pour a little caramel into a bowl of cold water and it stays together and you can form it into a ball then it is done.
After you have poured it into a dish, put in the fridge for a couple hours or over night, then let it warm a little and then cut into pieces. You can also undercook this and use for caramel topping for desserts, cook for about 15 minutes.

Enjoy!!!

Peanut Curry Chicken

4-5 small scallions
1 inch grated ginger, peeled
2 large garlic cloves mashed
1 small red chili pepper, seeded
1/2 cup cilantro leaves
2 rounded Tbs curry powder
1 1/2 cups chicken broth
1 1/2 pounds chicken breasts or tenders
1/3 cup chunky peanut butter
1 cup Greek style yogurt, plain
1 Tbs oil

-Brown chicken in oil until golden brown.
-In food processor make a paste of scallions, ginger, garlic, chili pepper, cilantro and curry.
-Stir paste into chicken.
-Add chicken stock and peanut butter to the chicken mixture. Cook until peanut butter is incorporated.
-Add yogurt. Mix well and simmer.

Serve over rice. Serve with more Greek yogurt on side to help with the "heat."

Kelly P.

Whole Grain Penne with Artichoke-Red Pepper Sauce

Ingredients:

1 lb. whole grain pasta (don't try this with regular white or it won't taste right. The whole grain adds a nutty flavor)

2 14 oz. cans quartered artichoke hearts, rinsed and drained (I prefer them packed in water not oil)

12 oz. jar red peppers, drained

2 Tbs. extra virgin olive oil

4 tsp. lemon juice (or 1/2 a fresh lemon)

1 tsp. dried basil

1/8 tsp. salt

dash freshly ground black pepper

Parmesan Cheese (I use about 2 cups, but I like a lot of cheese)

Instructions:

Cook pasta according to package. Meanwhile, in a food processor or blender combine artichokes, red pepper, olive oil, lemon juice, basil, salt, pepper, and 1/4 c parmesan. Drain pasta but do not rinse. Add sauce to the pasta and toss over low heat until heated through. Add lots of parmesan and serve immediately! Served about 6 for dinner. I usually add a side salad, green beans, or broccoli.

Chrissy Parkinson

Chicken tostados

Chicken breast (1 to 1 ½ breasts per person)

Shredded lettuce

Sour cream

Cotija cheese (found w/the Mexican cheeses, it is a white Mexican cheese)

Chopped tomatoes

Tostado shells

Limes

Pico or Salsa (optional)

Boil the chicken in water until chicken is no longer pink. Drain and with 2 forks begin shredding the chicken.

While the chicken is boiling cut up the lettuce, tomatoes, limes and crumble the Cotija cheese if it is not already.

To make the tostados the best way is to take a shell and place sour cream on the top (to hold the cheese and chicken) then sprinkle the cheese over the sour cream and add the shredded chicken. Next add the lettuce, tomatoes and Pico or salsa. Take 1 to 2 lime wedges and squeeze over the top.

They are messy to eat, but oh so delicious and easy to make!

Aupreille

Tortellini with Artichokes & Pepperoni

Tortellini with Artichokes & Pepperoni

1 – 9oz pkg cheese tortellini

1 – 14oz can artichoke hearts drained, chopped

½ tsp minced garlic

¼ cup chopped fresh basil

1 ½ TBS balsamic vinegar

1 – 6oz pkg turkey pepperoni

½ cup sliced black olives

¼ cup crumbled gorgonzola cheese

2 TBS olive oil

Cook tortellini according to package directions and drain it.

In large bowl, combine pepperoni (cut into thin strips), artichokes, olives, and garlic. Add the cooked tortellini to the mixture and toss it lightly; add cheese, basil, oil and vinegar and toss in gently.

Best served warm.

-Aupreille

Spaghetti Carbonara

2 teaspoons olive oil
4 ounces thinly sliced pancetta, chopped (can use bacon)
2 teaspoons minced garlic
2 1/2 cups whipping cream
1 cup freshly grated Parmesan
8 large egg yolks
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
Salt
1 pound spaghetti
4 cups coarsely shredded chicken (from 1 roasted rotisserie chicken)
Freshly ground black pepper
1/2 cup chopped walnuts, toasted
1 tablespoon finely grated lemon peel

Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.

In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.

Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.

*Variation: Instead of pancetta, I use bacon, so no need for the olive oil. I fry the bacon and then drain the grease, but don’t wash the pan. I stir the garlic around in the same pan. I add roasted red peppers (found next to the pickles in the grocery store), peas, and I’ve even done this with shrimp along with the chicken and it’s really yummy. I’ve never done it with the toasted walnuts and lemon zest.

Meredith

Some Recipes from Karin

Hey girls! Here are a few fabulous recipe's I've recently discovered that I want to share.

Karin Dance :)

Spinach, Bacon, and Mushroom Quiche

(The best quiche recipe ever, especially cuz of the fab crust recipe I found)

Didn't it turn out pretty??? I'm so proud!

I discovered this on my new favorite website, AllRecipes.com. Click here if you want to see their quiche recipe, but I made few changes which I think make it better. Also, they just suggested using a store-bought crust. But, I found the most delicious crust recipe I have ever tasted in my life on their website (I took it from their Danish Pastry Apple Bars recipe). This crust is so fabulous--it makes all the difference. You'll want to use it with all you pies, etc. from now on, I tell you!

Ingredients:

• 6 slices bacon
• 4 eggs, beaten
• 1 1/2 cups light cream
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups chopped fresh spinach
• 2 cups chopped fresh mushrooms
• 1/2 cup chopped onions
• 1 cup shredded Swiss cheese (I didn't have swiss, so I used Mozzerella--although, I would have preferred Swiss. Also, I didn't put any cheese on top like the directions say, so I only grated 3/4 cups of both cheeses.)
• 1 cup shredded Cheddar cheese

Pie Crust: (this makes a lot of dough, so you'll only use less than half of it. You can just save the rest in your fridge to make a pie or something later.)

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup shortening (I like butter for better taste, but shortening for flakiness. So, I did 2/3 cup butter and 1/3 cup shortening. It was much better this way than when I made this crust the last time with just butter).
• 1 egg yolk (Save the egg whites if you ever use this crust recipe for pie. You can whip the whites till they're frothy, then dust in onto the top pie crust with pastry brush before baking. This makes the pie come out beautiful and golden.)
• 1/2 cup milk
  

Directions:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, combine flour and salt. Cut in shortening/butter until mixture resembles coarse crumbs (I used frozen/cold stick of butter and use a cheese grater to grate the butter into the mixture. This makes it blend better). Beat egg yolk in measuring cup and add enough milk to make 2/3 cup total liquid. Stir into flour mixture until all flour is damp. Divide the dough in half. On floured surface, roll half the dough and mold into pie pan or tart pan (it's best to use a tart pan with removeable bottom. Much prettier effect.) Set pan aside (Put remaining dough in a container in fridge to use for another day/recipe).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Sautee onions in olive oil until transparent and softened (the recipe didn't suggest cooking them first, but I added this step cuz I think it is a must--I don't like undercooked onions in things like this). Set aside.
• In a large bowl, whip together eggs, cream, nutmeg, salt, and pepper. Stir in bacon, spinach, mushrooms, onions, 3/4 cup Swiss cheese, and 3/4 cup Cheddar cheese. Transfer to the pie crust. Top with remaining cheese (optional--I didn't do this because it's just more fat, and the quiche is much prettier without the cheese on top).
• Bake uncovered in the preheated oven 35 minutes, or until bubbly and lightly browned (I baked it in my new, large tart pan with a removeable bottom. The quiche was gorgeous when I removed the rim to serve it).

Honey Whole Wheat Bread

Awww...look at my cute little loaf!

My in-laws gave us a wheat grinder for Christmas! I have a ton of wheat I've been wanting to try out, so I found this wheat bread recipe on my sister-in-law's blog (thanks, Lindsay!). It turned out great! Easy and healthy.

• Grind 4 1/2 cups wheat into flour.
• In mixer, place:
  2 1/2 cups warm/hot water
  1 tbsp. salt
  1/2 cup oil (or 1/4 cup, if adding flax seed. I used olive oil to be healthy.)
  1/3 cup honey
• Add half of flour (about 5 cups) and blend.
• Add:
  1/4 cup ground flaxseed (optional--I used this)
  1-2 tbsp. dough enhancer (optional--I don't have this, so I didn't use it.)
  1 tbsp SAF yeast (I just used regular yeast)
  Mix until blended.
• Add remaining flour just until dough pulls away cleanly from bottom of mixer. Mix for 10 minutes.
• While mixing, adjust oven racks so that loaves will rest in center of oven. Turn on oven to lowest temperature (mine was 170 degrees). Grease 2 8x4 inch loaf pans (I made one big loaf, and then 3 small loaves).
• Divide dough into 2 equal balls. Shape into loaves. Place into pans.
• Turn off oven. Place pans into oven evenly spaced. Let rise unitl 2-2 1/2 inches above pan. Remove dough from oven.
• Turn oven on to 350 degrees. Put dough back in and bake for 25-30 minutes (or longer for crustier bread).
• Remove from pans to cool.

Tortilla Soup

I got this recipe from my Stake Women's Conference last month. It is to die for! This one's for you, Karlene :) This recipe makes a ton.

• 2 chicken breasts, cooked and chopped (I actually got a COSTCO rotisserie chicken and used half of the meat from it for this soup. I saved the rest for another chicken recipe)
• 3 cans chicken broth
• 1 can beef broth
• 2 cans tomato soup
• 2 cans tomatoes (I used the tomatoes I canned from my garden last year. Sweet! Yes, I am the homemaking queen!)
• 1 can corn, drained
• 1 can black beans, rinsed and drained
• 1 can garbanzo beans/chickpeas, drained
• 1 T. cumin
• 1 T. chili powder
• 1/2 onion, diced (I didn't happen to have an onion when I made this, so I used a green bell pepper instead)
• 1/2 C. fresh diced cilantro, chopped (This makes all the difference to me! I am obsessed with cilantro. Chop some extra to put on top of the soup for a yummy garnish.)

Directions:

• Combine all ingredients and bring to a boil.
• Turn down heat and let simmer for one hour at least.
• Serve with tortilla chips, grated cheddar, sour cream, guacamole, fresh cilantro, etc.

Potstickers

Filling:

1 lb ground pork (raw, can also use ground turkey)

2 cups diced cabbage (I use coleslaw mix)

1/2 cup diced onion

1/2 tsp. salt

1/2 tsp. sugar

2 Tbsp. soy sauce

1/4 tsp. black pepper

Combine all ingredients in a bowl.  Mix with hands until well blended. 

One package potsticker wrappers. (these can be found at Wongs market on 100th street between Douglas and Hickman). 

Dip wrappers in water, set aside for a couple of seconds to absorb moisture. (I usually dip 3-4, then go back and fill the first wrapper that I dipped)

Place about 1 Tbsp. filling in center of potsticker wrapper. Fold wrapper in half and make 6 creases at top of wrapper to seal.  Place small amount of oil in hot skillet.  Dip bottom only of potsticker in hot oil. Once bottoms have browned, put 1/2 cup water in skillet and cover.  Cook for about 5 minutes or until all the water has evaporated from skillet. Serve hot with dipping sauce.

Sauce

1/4 cup soy sauce

1/2 tsp sugar

1 Tbsp. apple cider vinegar (I have used regular vinegar and it tastes fine)

1 clove or 1 tsp. minced garlic

1/2 tsp. sesame oil

Combine all ingredients until well mixed. Enjoy!

Shauni Frost

Karin's Chicken Potpie

Hello, my dear girls! It's Karin Dance, your long-lost recipe club member. Well, I've decided I still want to post recipes here now and again so I can have them all in one place. So, today I'm posting one of my favorites: Chicken Potpie!!!

Dave and I found this recipe a few years ago in our favorite magazine, Real Simple. I've changed a few things to put my own twist. We've enjoyed eating these babies countless times. I love making individual potpies because, to me, one big potpie is just messy and no good. Hope you like it :) Miss you girls!

Individual Chicken Potpies
1 8-oz. bag of frozen mixed veggies (I like California mix, but I change it up a lot. I've put in cooked carrots from my garden, frozen peas, even cooked cubed potatoes.)
2 refrigerated piecrusts (I love Pillsbury--comes with 2 in one box)
1 10-3/4 oz. can cram of chicken soup
1/2 C milk
2 cups chopped cooked chicken or turkey (It's good with cooked frozen chicken, but MUCH better with fresh, rotisserie chicken. We like to buy the cheap, yummy COSTCO chickens. We shred up the chicken and use half for this recipe and save the rest to make soup or chicken quesadillas or something the next day).
1/2 t garlic salt
1/2 t black pepper
or any other seasonings to taste

Preheat oven to 375. Defrost the veggies in microwave (Or cook to soften fresh veggies. One time I didn't cook my fresh carrots and they were to hard when I cooked the pies). Chop up raw chicken, season, and cook in a frying pan (or just use rotisserie).

Cut 2 round piecrusts into quarters, to yield 8 equal pieces. Coat 4 small aluminum-foil pans or 4 ramekins with cooking spray (I don't do this step, but this is what the recipe instructs. Also, I can usually get 5 pies out of this recipe with the extra, trimmed-away dough, so prepare 5). Line the bottom of each with a quarter of crust, molding it with your fingers (break off small extra pieces to cover bare spots and completely cover pan). Trim off excess.

In large bowl, mix soup and milk; add remaining ingredients. Spoon about 2/3 C of mixture into each pan. Top each with piecrust quarter. Trim excess dough, pinch edges, an cut vents in top. Using either a little milk in a bowl or a beaten egg, dust the top of the pies with a pastry brush (This makes them come out pretty and golden. I prefer beaten eggs.).

Place on baking sheet and bake 35 to 45 minutes or until golden brown.

Babotie (South African Curry)

2 lbs. cooked ground beef or turkey

1 thick slice of bread, soaked in 1 cup milk

2 medium onions, diced

1 Tbsp sugar

2 eggs

2 Tbsp curry powder (I use Rajah brand, but I'm sure any would work

2 Tbsp vinegar (whatever kind you prefer)

2 Tbsp butter

1 tsp salt

1/2 cup raisins (optional)

Fry onion in butter until translucent. Add curry powder, salt, sugar, vinegar, raisins, and meat.

Drain milk from bread and save milk. Mash bread with fork and add to meat mixture. Add 1 egg, slightly beaten. Mix well.

Place mixture in a greased pie or baking dish (I usually divide into two smaller pans since it serves 6 and our family is still small). Beat remaining egg with leftover milk. Pour on top of meat mixture.

Bake at 350 for 40-45 minutes. Serve over rice and garnish with tomatoes.

Posted by Sara P.

Slow Cooker Pineapple Pork

Slow Cooker Pineapple Pork

2 lbs. boneless pork loin, cut into bite-sized pieces
1/2 cup honey barbeque sauce
1 can (20 oz.) pineapple chunks in juice, undrained
3 TBSP cornstarch
2 large green peppers, coarsely chopped
2 large red peppers, coarsely chopped
6 cups hot chopped rice
1/4 cups salted peanuts chopped

Place pork in slow cooker, add BBQ sauce, mix well
Drain pineapple, reserving 1/4 cup of the juice. Add reserved juice to cornstarch, stir until well blended. Add to pork mixture, stir until well blended. Top with the pineapple chunks and peppers, cover with lid.
Cook on low for 6 to 8 hours (or on high for 5 hours). Serve over hot rice. Sprinkle with peanuts.

Enjoy! Amanda

Sal Picao

2-3 Boneless, skinless chicken breasts, cooked and shredded
3 Granny smith apples, peeled, cored and finely chopped
1 bunch green onions, chopped
1 small can yellow corn, (not creamed corn)
1 lb bacon, cooked to crispy and chopped/crumbled
3/4 to 1 cup mayonnaise (enough to coat)

Combine above ingredients and refrigerate for a couple of hours. ***One recipe night I didn't have the time to peel the apples, so really it is just up to your preference.

Enjoy!
Becca Fluhman

Sante Fe Chicken

Sante Fe Chicken

INGREDIENTS

Marinade:

Juice from 3 limes

1/4 cup soy sauce

1 1/2 teaspoons olive oil

1 1/2 teaspoons chili powder

1 1/2 teaspoons cumin seed

6 cloves garlic, minced

1 1/2 teaspoons honey

2 whole breasts boneless, skinless chicken

3 tablespoons chopped cilantro leaves

Mix together marinade ingredients in a bowl (I prefer to put all ingredients in a gallon-sized ziploc bag--that way I can mix them up and let the chicken marinate without dirtying any dishes!), stirring thoroughly. Pour marinade into a large ziploc bag or shallow baking pan. Cover baking pan and refrigerate for one hour (or longer if you have time--the longer the better!).

After one hour, when the chicken has absorbed all the flavors of the marinade, preheat oven to 350 degrees. Bake for 30-45 minutes, or until chicken is no longer pink in the middle. Serve over rice with low-fat sour cream, lime wedges, and salsa.

Posted by Sara P.

Runner's Casseroles: "One Dish Wonders"

(Erin made her's for recipe club with rice, chicken, salsa, broccoli, and shredded cheese.)
A runner's casserole should have four standard components: a quality protein, a complex carbohydrate, vegetables, and a sauce. A topping is optional, but can add nutritional value. If you start with cooked ingredients, such as leftover cooked brown rice, the cooking time will be about 30 minutes at 350 degrees. Uncooked ingredients, such as pasta, will need more moisture (water or vegetable stock) and can take up to 90 minutes to bake. Use a glass baking dish spritzed with canola or olive oil cooking spray and cover with foil for all but the last few minutes of baking.
Create your own healthy casserole by picking one food from each category below (amounts are approximated for an eight-inch by 12-inch casserole dish).
Quality Protein
12 ounces canned salmon or tuna
2 cups cooked chicken, turkey, or lean cubed ham
1 pound ground and browned lean beef
4 soy burgers crumbled
Carb Choices
2 to 3 cups cooked wild or brown rice
2 to 3 cups cooked whole-grain pasta or mashed potatoes
1 tube polenta cut into 1/2-inch rounds
2 1/2 cups steamed sweet potatoes
Veggie Options
1 1/2 to 2 cups of precut, slightly thawed frozen:
broccoli
carrots
green beans
asparagus
stir-fry combination
okra
Sauces
1 10-ounce can of condensed, reduced-fat cream of mushroom, celery, broccoli, or potato soup
Stewed tomatoes
1 1/2 cups pasta sauce
1 1/2 cups salsa
Toppings
1/2 to 1 cup shredded cheddar cheese (reduced fat), part-skim mozzarella, or Parmesan
1/3 cup wheat germ or chopped nuts
1/2 cup whole-wheat seasoned bread crumbs

Karin's Recipes

Hey girls! I, Karin, am finally posting ALL of my recipes from this past year since the Recipe Club started. I wrote them all month by month, working backwards. I'm hoping that everyone will follow suit and put ALL of their recipes! To help you remember, I included the theme/hostess for each month. Can't wait to see more posts. I want those recipes!!!

First, here are the pictures I took the other night:






November 2007, Theme: “Thanksgiving Favorites,” Hostess: Ashley Rencher
This is more of a Halloween fav for me, but it works for Thanksgiving too!

Pumpkin Dinner1 medium-sized pumpkin, able to fit into oven with rack in lowest position
2 lbs ground beef or turkey (I used TURKEY)
1 chopped onion
4 T soy sauce (I used 6 T)
1 T brown sugar (I used 2 T)
2 cans sliced water chestnuts, drained (I forgot to buy these this time. I usually only do 1 can. They’re really yummy!)
2 cans green beans, drained
1 ½ C cooked brown rice

Hollow the inside of a pumpkin (keep the stem to seal for cooking). For Halloween, draw a fun jack-o-lantern face on pumpkin with magic marker! Set aside. In a large frying pan, brown beef/turkey and onion. Drain. Return to pan. Add soy sauce, brown sugar, water chestnuts, green beans, and cooked brown rice. Simmer for a few minutes. Put mixture into hollowed-out pumpkin. Place stem on top to seal pumpkin. Place pumpkin on large cookie sheet. Bake at 350 degrees for about 1 ½ hours (or until pumpkin is softened).

*This recipe makes a ton! I half it for me and Dave, and we still have leftovers. This dinner is almost like a cousin to shepherds pie, minus mashed potatoes. Growing up, my mom always had this dinner ready for us when we got back from trick-or-treating. We loved it! The mixture inside the pumpkin is so yummy! And, for those of you who like squash, scrape pumpkin off the sides to eat with the dinner. Yum!

October 2007, Theme: “Autumn Soups and Salads,” Hostess: Amanda Arrhenius
Okay, I was super lazy in October and didn’t plan ahead. I made green Jell-O with Mandarin oranges. Blah! I don’t think you need me to put this recipe on the blog J

September 2007, Theme: “Labor-Free Recipes” for Labor Day, Hostess: Karin Dance

Italian Crockpot Chicken4-6 boneless, skinless chicken breasts—raw and cut into small strips
2 cans cream of chicken soup
1 8oz. pkg. cream cheese, softened
1 packet Good Seasons Italian dressing mix (unprepared—powder only)
Prepared rice

After you defrost and cut the chicken into small strips, set aside. In separate bowl, mix soup, cream cheese, and dressing mix well. Place a little of the mixture in crockpot to coat bottom. Place chicken on top of that, and then smother chicken with remaining sauce. Cook on high for 1 ½ hours (large crockpot). Serve over rice.

*Cooking times may vary. You can make this with whole chicken breasts, and then cook on high for around 4 hours. I use a large crockpot, so cooking the strips only takes about 1 ½ hours. I used to cook longer, but finally found this amount of time is perfect—the chicken is very tender. Don’t overcook or the chicken is too dry.

No Club in July/August
June 2007, Theme: “Daddy’s or Hubby’s Favorites” for Fathers Day, Hostess: Karin Dance
For a snack, or for a small meal.

Open-Faced Crab Sandwiches1 package imitation crab
Mayo to taste
2 stalks chopped celery, or to taste
Grated cheddar cheese
1 6-pack of English muffins

Open crab and chop up into smaller pieces (sized to taste—I like smaller chunks, personally). Mix in mayo and celery. Top English muffins with mixture, and then top those with grated cheese. Place muffins on cookie sheet. Bake at 350 for 5-10 minutes or until cheese melts.

*Dave LOVES these. His mom made them when he was growing up. I love them , too!

May 2007, Theme: “Summer Salads,” Hostess: Haylee Mollerup

Hmmm…This was another lazy month for me. I went to Costco and bought their broccoli salad, found in the refrigerated produce room. It comes fully equipped with dressing. Just open it up and mix everything together! Make sure you have enough people to eat it, though. I had more leftovers than I could handle.

April 2007, Theme: Can’t remember…, Hostess: Natalie Jones

Spinach Alfredo and Hawiian Alfredo PizzasCrust (makes 2 thin-crust pizzas):
1 T yeast
1 C luke-warm water
1 t sugar
2 ½ C. flour
2 T. oil (use extra virgin olive oil—it’s much healthier!)
Corn meal (to coat pans)

Dissolve yeast and sugar in water for about 10 minutes. In separate bowl, combine flour and salt. Pour oil into dissolved yeast mixture. Add mixture to flour mixture. Knead together into soft ball. Cover with cloth and let rise 2-3 hours. Divide dough in two. Roll out into 2 thin-crust pizzas. Sprinkle 2 round pizza pans with corn meal and place dough on top. Let rise 10 min. or so. Top with your favorite toppings and bake at 425 for about 10 minutes.

Alfredo Sauce:
2 T butter
1 C heavy whipping cream
½ C fresh-grated Parmesan or Romano cheese
Parsley to taste
Pinch of nutmeg

Melt butter in small pan. Stir in whipping cream. Simmer for a minute. Stir in cheese, parsley, and nutmeg.

Spread desired amount of Alfredo on top of pizza. For spinach alfredo, top with one layer baby spinach (add one leaf at a time and press lightly to saturate leaves with sauce). Top with grated mozzarella. For Hawaiian alfredo, top with mozzarella. Then top with Canadian bacon and pineapple.

*This is probably the most favorite dinner in the Dance home!

March 2007, Theme: “Green or Rich Recipes,” Hostess: Robyn Mons

Tortilla Roll-up Appetizer1 package cream cheese
1 package shredded cheddar (I use mozzarella—a little more healthy)
1 can diced olives, drained
1 can diced green chili peppers
1 package soft tortilla shells (I used green spinach tortillas for St. Patrick’s Day!)
Diced jalapenos to taste (optional)

Mix all ingredients together in a bowl. Spread over tortillas. Roll up tortillas. Slice rolls into 1-inch thick slices. Refrigerate for 1 hour.

*Cheap, easy, pretty (especially with colorful tortillas), and only takes about 10 minutes to prepare.

February 2007, Theme: “Romantic or Red Foods,” Hostess: Jenny Groberg

Fruit Dip1 small container of marshmallow cream
1 package of raspberry or strawberry cream cheese

Whip marshmallow cream and cream cheese together. Serve with your favorite fruits!

*I got this recipe from Ashley Christiansen. She made it for a baby shower. I LOVE it! Anything with marshmallow cream or cream cheese is okay by me!

January 2007, Theme: (Can’t Remember), Hostess: Amanda Arrhenius
Cowboy Caviar
1/2 C of Italian dressing, or add to taste
1 can drained shoepeg corn or sweet corn (I prefer frozen)
1 can drained blackeye peas or black beans (I prefer black beans)
2-4 ripe avacados, chopped
4-6 Roma tomatoes, chopped
cilantro to taste
sliced olives, optional

Combine ingredients into a bowl. Serve fresh with tortilla chips. Enjoy!

No Club in December

November 2006, Theme: “Christmas/Holiday food or Turkey Leftover Recipes,” Hostess: Rebecca Fluhman
Okay, I didn’t really stick to the theme for November. This recipe is one of our favorites at home, though. It’s easy, yummy, and makes yummy leftovers. We had a contest at this party where everyone voted for their favorite recipe. It came down to me and Karrina, but I lost to her yummy chocolate almond thingies.

Tamale Pie
1 lb ground beef (or ground turkey—more healthy and tastes the same!)
1 small onion, chopped
2 T green pepper, chopped
1 can tomato sauce
1 can of corn, drained
1 can of black beans, drained
1 pkg taco seasoning

1 pkg Jiffy corn muffin mix
1 egg
1/3 C milk

Brown ground beef/turkey, onion, and green pepper. Add taco seasoning and tomato sauce. Simmer for a few minutes. Stir in corn and beans and pour into 9” casserole dish. In separate bowl, combine Jiffy mix with egg and milk. Stir until just moistened. Pour over meat mixture. Bake at 350 degrees for 20-25 minutes, or until corn muffin topping is lightly browned.

*We love to top this with sour cream and grated cheese.

October 2006, Theme: “Halloween Favorites,” Hostess: Natalie Jones

Best Carmel Corn, Ever!2 Qt. popped popcorn
½ C butter
½ C brown sugar
3 C mini marshmallows

Pop popcorn (Remove all unpopped kernels!) Place butter and brown sugar in a bowl and microwave for 2 minutes. Add marshmallows. Stir to coat marshmallows. Microwave for 30 seconds. Stir. Repeat until fully melted. Put half of popcorn in very large bowl. Pour half of mixture over popcorn. Mix well to coat popcorn. Add the rest of the popcorn and mixture. Mix well.

*This is my friend/roommate Malia’s recipe. She used to make it whenever we had girls’ nights our freshman year at Utah State. It’s sooooo yummy and gooey!

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Happy Eating!