Farmers Breakfast Polenta

Submitted by Colleen Tsironis

Cook dry polenta according to directions on bag for “hot cereal.”  When it is thick enough, put it in a bowl and add a big scoop or 2 of ricotta cheese. (Fat free is delicious, and makes a totally fat free, filling  breakfast.)

If you like, top with brown sugar or syrup.  For less sweet breakfast, top with salsa. It’s good completely plain as well.

See other recipes.

0 Comments/by

Black Bean Pasta

Submitted by Colleen Tsironis

Preliminary notes:

The beauty of this dish is it is fast, healthy and can altered in many, many ways.  All of the ingredient quantities can be increased or decreased, depending on what our family likes.

  • 4 – 6 cloves garlic, chopped
  • 4 – 6 small onions, chopped (about 1–1.5 cups)
  • 2 cups chopped, fresh tomatoes
  • 1 can black beans
  • Big bunch basil
  • Salt, pepper, olive oil
  • Feta

Heat olive oil in large skillet; add garlic until just golden; next add onions until translucent; next add tomatoes; next add chopped basil; next add 1 can black beans (drained or with liquid is fine); after it simmers a bit, taste and add salt/pepper. Serve over any noodles and top with crumbled feta cheese.

See other recipes.

0 Comments/by

Bean Casserole

Submitted by Claudia O’Brien

  • 1 lb. fully cooked low fat kielbasa or sausage halved and
  • cut into ¼ inch slices
  • 1 – 16 oz. can kidney beans, rinsed and drained
  • 1 – 16 oz. can great Northern beans, rinsed and drained
  • 1 – 16 oz.  can black beans, rinsed and drained
  • 1 can tomato sauce (15 oz. )
  • 3 medium carrots, thinly sliced
  • 2 small onions, slice into rings
  • ½ c. low sodium beef broth (or more if you plan to cook it
  • in the slow cooker and have it more like soup)
  • 2 garlic cloves, minced
  • 1 ½ t. thyme

Slow cooker: Place all ingredients in slow cooker.  Cook on high 3-4 hours until carrots and onions are tender.
Oven method: Combine all ingredients in a bowl.  Transfer to ungreased 3-quart baking dish.  Cover and bake at 375 degrees for 60 minutes.
Serve with warm bread.

See other recipes.

0 Comments/by

Artichoke & Sun-dried Tomato Pasta

Submitted by Casey Smith

  • 1 – 8 oz pkg. fettuccini
  • 4T – butter
  • 3 – cloves garlic, crushed
  • 1 – 8 oz pkg. mushrooms sliced
  • ½  – medium onion chopped
  • 10 oz. marinated artichoke hears (undrained)
  • 8 oz. sun-dried tomatoes packed in oil
  • 1 – 2oz. can black olives drained
  • 1 – ripe tomato chopped
  • 2 T – lemon juice
  • 1 – cup dry white wine
  • 1 – cup Parmesan cheese

Cook pasta, melt butter.  Sauté onions, mushrooms and garlic till tender, add sun-dried tomatoes, olives, artichokes, wine and lemon.  Bring to a boil.  Cook until liquid is reduced by about 1/3.  Toss pasta with sauce.  Then top with tomatoes and cheese.  Add pepper to taste.

See other recipes.

0 Comments/by

Salmon Marinade

Submitted by Missy Gottlieb

  • ½ cup of brown sugar
  • 4 TBL melted butter
  • 3 TBL soy sauce
  • 2 TBL lemon Juice
  • 2 TBL white wine
  • 1 container cream cheese

I triple or quadruple the marinade.  Make sure the Salmon is covered with the marinade.  Mix and marinate for 24 hours.

Grill Salmon:  Place on top of cream cheese and serve with crackers. (Spread cream cheese on a platter and place salmon on top of it)

You can serve at room temperature.

See other recipes.

0 Comments/by

Blackened Trout

Submitted by Faith Rosenberg

  • 1 tsp. paprika
  • ½ tsp. each crumbled diced sage, ground cumin, garlic
  • powder, granulated sugar and salt
  • ¼ tsp. ground red pepper (cayenne)
  • 2 to 3 pieces rainbow trout

Coat a nonstick pan with cooking spray and 1 tsp. olive oil. Combine all the ingredients in a large zip lock bag.  Add trout and coat the fish.  Add the fish to the prepared skillet, skin side down.  Cook four to five minutes and flip.  Continue cooking another four to five minutes.  This fish is a quick, easy, healthy and delicious meal.

See other recipes.

0 Comments/by

Spinach Cole Slaw Salad

Submitted by Heather DiVencenzo

Ingredients:

  • 1 package of fresh spinach
  • 1 package of coleslaw mix
  • 8 scallions
  • 2 packages of ramen noodles (oriental and chicken 3 oz. each) DO NOT COOK
  • 1 package slivered almonds
  • 2 tablespoons sesame seeds

In a large bowl mix together one package of spinach (remove the stems) and package of coleslaw mix. Chop up scallions and toss into salad. Open Ramen noodles, but DO NOT COOK. Coarsely crush noodles and put flavor packets aside for the dressing. Toast in a skillet and cool the slivered almonds and sesame seeds.

For the dressing:

  • ¾ cup of oil
  • 1-teaspoon salt
  • 1-teaspoon pepper
  • 4 tablespoons sugar
  • 6 Tablespoons white vinegar
  • 2 season packets from Ramen noodles

***Just before serving add the coarsely crushed noodles, almonds, sesame seeds and dressing.  Toss and enjoy!

See other recipes.

0 Comments/by

Spinach Fettuccini Salad

Submitted by Susan Azzarello

  • ¾ lb. Feta cheese
  • 1 lb. spinach fettuccini (or fusili), cooked al dente,
  • drained and cooled
  • ¼ c. chopped red onion
  • ½ c. drained and chopped sundried tomatoes
  • 1 c. Kalamata olives, pitted
  • 3 c. thinly sliced baby spinach


Dressing:

  • ½ c. virgin olive oil
  • 3 Tbsp. red wine vinegar
  • 1 clove garlic, crushed
  • ½ tsp. salt
  • Freshly ground black pepper to taste

Crumble feta cheese over pasta. Add red onion, sundried tomatoes, olives and spinach; toss.  Combine dressing ingredients and mix well.  Pour dressing over pasta, toss well.  Can be served at this point but best kept marinating overnight in refrigerator.  After sitting overnight pasta absorbs much of the dressing. Can add additional dressing before serving. Makes 8 -10 servings.

See other recipes.

0 Comments/by

Raspberry Spinach Salad

Salad:

  • 1 to 2 bags greens (can be spinach)
  • 1 pt. raspberries or blueberries or any desired fruit
  • 6 to 8 green onions chopped
  • ½ to ¾ c. chopped pecans

Dressing:

  • ¼ c. sugar
  • ¼ c. honey
  • 1 Tbsp. dry mustard
  • 1 ½ tsp. dry ginger
  • 3 ½ Tbsp. lime juice
  • 3 ½ Tbsp. water
  • ¾ c. canola oil

Blend and refrigerate dressing ingredients. Mix greens, berries, green onions and pecans.  Add dressing and toss well. Serve immediately.

See other recipes.

0 Comments/by

Gena’s Big Salad

Submitted by Gena Page

Salad Ingredients:

  • 1 lb. mixed spring greens
  • One container of grape or cherry tomatoes sliced in
  • half or 3 chopped tomatoes or sliced Roma tomatoes
  • 1 can artichoke hearts – drained very well and sliced
  • Shredded carrots – handful
  • 3 green onions – diced (optional)
  • 1 c. grated fresh/shredded Parmesan cheese
  • 1 lb. cooked bowtie pasta
  • 1 c. toasted pine nuts (or a whole bag of slivered
  • almonds – toasted)
  • Vinaigrette dressing (see below)

Dressing:

  • 1 c. extra virgin olive oil
  • ¼ c. mild white vinegar (rice wine or champagne
  • vinegars are good)
  • Half of fresh lemon
  • 1 clove minced garlic (optional)
  • 1 tbs. Dijon mustard
  • 1 tsp. of dry Italian seasoning blend (or tbs. chopped
  • fresh basil)
  • Salt and pepper to taste

Blend all ingredients together except the OLIVE OIL.  Then, slowly stream olive oil into mixture while whisking it. *Dressing tastes best if you can make a day ahead and refrigerate.  Shake well before adding to salad.

Salad directions:
Mix dressing together
Cook pasta al dente and drain
Toast nuts and cool
Put ½ dressing on the warm pasta, so it marinates.
Before serving salad, mix remaining salad ingredients together and add rest of dressing then toss.
Can be made ahead (I’ve even done overnight, covered), but don’t add dressing until just before serving.

See other recipes.

0 Comments/by