Avocado Healthy Smoothie

Combine:
1 cucumber
1/2 apple
2 kale leaves
a small chunk of ginger root
1/2 lemon
1 avocado

Blend with a little ice & Enjoy this refreshing drink

Clean Eating July 2011 p. 23

Jerk Rub (for use on chicken, fidh, shrimp & pork) May be stored in refridgerator for a week or mixed with mayo for a sandwich)

1-2 Scotch Bonnet or jalepenos ~ stems removed
4 clove garlic
1 t gr. nutmeg
1/2 t cinnamon2 t dried thyme
1 t fresh gr pepper
1 T salt
1/8 C dark drown sugar

1. Place all ingredients in food processor & pulse until of paste consistency

2. Marinate food (except fish & seafood)in ziploc bag for 1 hour or more before cooking. (Grilling is best)

3. Spread on fish or seafood before cooking

TABLE magazine July 2011

NDY

Soy Honey Marinade ( For grilled salmon, chicken, pork & veggies)

1/8C soy sauce
1/8C Honey
2 T white wine or lemon juice
2 cloves garlic minced
1 t fresh grated ginger
1 sprig fresh thyme

1. Combine in bowl. Pour over food in ziploc bag.

2. Marinate item in fridge for at least 1 hour.

TABLE magazine July 2011

NDy

Tomatoes are good for using in different ways,
!, They are good for throwing at targets, like neighbors porches or boyfriends cars/

2. Then there is hide the rotten tomato in your husbands truck.

3/ Then there is the ,.,,,,,, you get the idea one can get really creative with food in non traditional ways

LOL

You were entering recipes while I was typing, Thanks fofr the recipes. sound good

Wife makes the worlds greatest stuffed peppers, and I just love them. Could eat the whole dozen in the pan if she'd let me. So, since her cardiologist has "outlawed" them, she found a new recepie using fat free cheese, and quinoa instead of ground beef. Granted, it's not the original, but they are a great substitute and the other option (none at all) really sux. LOL

Wife makes the worlds greatest stuffed peppers, and I just love them. Could eat the whole dozen in the pan if she'd let me. So, since her cardiologist has "outlawed" them, she found a new recipe using fat free cheese, and quinoa instead of ground beef. Granted, it's not the original, but all in all, I gotta say they are a great substitute, and the alternative (none at all) really sux. LOL . Check it out, recipe is on the box.

That sounds so good & nutritious too ~ I want to try that ...Will let you know my review! My newest Addition ~

CHOCOLATE DIPPED KEY LIME PIE POPS

1 frozen 9" Key lime Pie
2 lbs semi sweet or dark chocolate finely chopped
10 wooden popsicle sticks from crafts section of store

1. Carefully remove the pie from the aluminum tin and place it on a parchment paper lined baking sheet. Lay another piece of parchment paper over the pie place your hand on top of the pie to stabilize it. Insert 10 wooden pop sticks into the sides of the pie at equal interevals sticking through through the crust and about 2" into the filling. (If the crust starts to crack, first pierce it with a knife before inserting the sticks.)

2. Cut the pie into 10 wedges, with a stick in the middle of each wedge. Return to the freezer & freeze until rock hard, about one hour.

3..Melt the chocolate: Bring a deep saucepan full of water to a boil over medium heat. Set a heat/proof bowl on top ( Do not let the bottom of the bowl touch the water). Once the water boils, turn off the heat and add two thirds of the chocolate to the bowl. Stir constantly with a rubber spatula until the chocolate is melted. Transfer the melted chocolate to a quart size container such as a clean large yogurt or take out container. Add the remaining chopped chocolate and puree with an immersion blender until smooth and shiny, 5 to 7 minutes. (You can also stir vigorously with a whisk.)

4 .Line a baking sheet with heavy duty foil (shiny side up) or plastic wrap. Working quickly, hold a wedge of pie by the stick and dip it in the chocolate, let the excess drip off, then lay the pie pop on the prepared baking sheet. Repeat with the remaining wedges. Freeze the pops at least 15 minutes or until ready to serve.

This is a wordy recipe but really not a difficult one.

Food Network magazine July/Aug 2011 p. 206

NDY

Peach Almond Semifreddo Frozen Dessert (serves 8)

1 C nonfat plain Greek yogurt
1 egg separated
1/2 C evaporated cane juice
1/2 t pure vanilla extract
3 egg whites
2 medium peaches pitted and diced
1/2 Cup chopped unsalted almonds toasted

1. Line an 8x5x4-inch loaf pan with plastic wrap.

2. In a large bowl combine yogurt, egg yolk, cane juices, and vanilla and almond extracts.

3. In a separate large bowl, beat 4 egg whites into stiff peaks with an electric mixer on high speed. Using a rubber spatula fold egg whites into yogurt mixture, a third at a time, until combined. Gently stir in peaches and almonds.

4. Pour mixture into prepared pan, smoothing top with spatula. freeze for 2-3 hours until just frozen. Invert onto serving tray and gently remove pan. Peel plastic wrap from semifreddo and slice into 8 equal portions

Tips: To ease slicing, simply run your knife under warm water for 1 minute. The heat will allow you to cut through the froze dessert smoothly.

Nutrition Facts: Calories: 105; Total Fat: 3g; sat fat: 0.25g; Carbs: 14g;Fiber: 1 g;sugars: 12g; Protein: 6g; Sodium; 43 mg. Cholesterol: 0

Clean Eating magazine, July 2011 p. 98 (cleaneating.com)

NDY

Mexican Eggplant

1 15 oz can tomato sauce
1 4oz can green chilies
1 clove garlic minced
1/2 t cumin
1 medium eggplant - peeled and sliced
1 C cheddar cheese
1 C sour cream

1. Combine first four ingredients and simmer for 10 minutes.
2.Cook eggplant in water until done.
3. Layer eggplant, sauce and cheese in greased 9" square pan
4. Top with sour cream
5. Bake at 350 F for 20 minutes.

Chartiers Cook Book - Chartiers Mental Health & Retardtion Center - Bridgeville, Pa (1993)

NDY

Zucchini Stuffing Casserole

4 medium zucchini sliced 1/2" thick
3/4 C shredded carrot
1/2 c shopped onion
6 T butter or margarine
2 1/4 C herb stuffing cubes ( for heartier Use cooked Brown Rice)
1 can condensed cream of chicken soup or substitute cream of celery or cheddar cheese canned soup)

1.Cook zucchini in a little boiling salted water until tender and drain.
2.In saucepan cook carrots and onion in 4 T of butter until tender. Remove from heat.
3. Stir in zucchini. Turn into 1 1/2 quart casserole dish.
4. Melt the remaining butter.
5. .Add remaining stuffing cubes. Toss gently and top the casserole.
6. Bake at 350 F for 30-40 minutes

Chartiers Cook Book -p. 37, Chartiers Mental Heatlh & Mental Retardation Center - Bridgeville, PA 15017 (1993)

NDY

Thank you for these recipes I am going to try them all

One of my favorite chefs ~ AARON SANCHEZ introduces Corn With Lime Chili Lime Butter

1 stick unsalted butter
1 1/2 t minced garlic
juice of 1 lime
1 T rocato chilie paste (available in jars at Latino markets)
1/2 t cumin
kosher salt & freshly ground pepper
8 ears corn, husks and silk removed
Cotija Cheese Crumbled for topping

1. Preheat a grill to medium high. Combine the butter, garlic, lime juice, cilantro, chili paste & cumin in a bowl. Add salt & pepper. Mix well.
2. Grill the corn, turning to char well 10 to 15 minutes. Serve with a spoonful of the flavored butter on top. Sprinkle with more Cotija cheese.

Food Network Magazine, pg 86, July/August 2011

NDY