Spanish Green Bean Salad

Spanish Green Bean Salad - Yields 6 - 8 servings

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Ingredients:
2 pounds of green beans, trim ends and cut into 1-inch pieces
2 ounces pimiento
1⁄4 cup olive oil
2 tablespoons balsamic or white vinegar
2 tablespoons lemon juice
small red onion, minced
2 tablespoons fresh parsley, chopped finely
1 -2 teaspoon sugar
1⁄4-1⁄2 teaspoon salt
1⁄8 teaspoon pepper
shredded lettuce, to serve

Procedure:
Cook beans in the microwave for 6-7 minutes until crisp-tender. Or you can cook in a pan with a small amount of boiling water.Put the next 9 ingredients (dressing) in a jar with a lid. Cover and shake well. Pour dressing over beans, stir well and refrigerate. Serve over shredded lettuce.

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Healthy Tuna & Pasta Salad

Healthy Tuna & Pasta Salad - Yields 4 servings

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Ingredients:
half of a 1 pound box pasta, mini wheels
1 1⁄2 teaspoons parsley flakes
dried onion flakes, to taste
sea salt, to taste
pepper, to taste
1 (5 ounce) can tuna
1 finely grated carrot
small tomato, finely chopped

Procedure:
Add pasta, 1 tsp. parsley flakes, dried onion flakes, sea salt and pepper to a pot of water large enough to cook and stir all ingredients. Bring to a boil and then cook 8 minutes (al dente') or 10 minutes (soft). Drain in colander and rinse with cold water to chill down the pasta. It is not necessary to remove onion/parsley bits. Return to pot after thoroughly drained. Drizzle with oil and stir to coat all pasta, then place pot in refrigerator until completely cooled. To quicken the process place in freezer but keep an eye on it to make sure it's not freezing. Drain tuna, place in a small bowl and mash with a fork until it's of uniform consistency. Add a small amount of oil, remaining parsley flakes, onion flakes and salt & pepper to taste. Blend well. When pasta has completely cooled, add tuna mixture, carrot and tomato to pot and blend well.

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Joke Time From Your Skinny Fiber Lady's Blog

JOKE TIME!

After a meeting several days ago, I couldn't find my keys. I quickly gave myself a personal "TSA Pat Down."
They weren't in my pockets. Suddenly I realized I must have left them in the car. Frantically,
I headed for the parking lot. My husband has scolded me many times for leaving my keys in the car's ignition.
He's afraid that the car could be stolen. As I looked around the parking lot, I realized he was right.
The parking lot was empty. I immediately called the police. I gave them my location, confessed that I had left my keys in the car, and that it had been stolen.
Then I made the most difficult call of all to my husband:
"I left my keys in the car and it's been stolen."
There was a moment of silence. I thought the call had been disconnected, but then I heard his voice.
"Are you kidding me?"
he barked,
"I dropped you off!"
Now it was my turn to be silent.
Embarrassed, I said,
"Well, come and get me."
He retorted,
"I will, as soon as I convince this cop that I didn't steal your car!"
Welcome to the golden years !!

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Unstuffed Cabbage Rolls

Unstuffed Cabbage Rolls - Yields 6 -8 servings

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Ingredients:
1 tablespoon oil
1 1/2 to 2 pounds lean ground beef
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt

Preparation:
In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender. Add the garlic and continue cooking for 1 minute. Add the chopped cabbage, tomatoes, tomato sauce, water, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.

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Healthy Cookies

Healthy Cookies

ingredients:
1 cup (dry) oatmeal
2/3 cup toasted coconut flakes
1/2 cup peanut butter
1/2 cup ground flax seed or wheat germ
1/2 cup chocolate chips
1/3 cup honey
1 tsp. vanilla

Procedure:
Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. Keep refrigerated for up to 1 week.

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Baked Mozzarella Chicken Rolls

Baked Mozzarella Chicken Rolls

Ingredients:
2 pounds of boneless skinless chicken breasts
1 cup whole wheat Italian style bread crumbs
6 tablespoons grated Parmesan cheese, divided
5 ounces fresh baby spinach
1 clove minced garlic and olive oil for sauteeing
½ cup part-skim ricotta cheese
beaten egg whites
3 ounces fresh mozzarella cheese, thinly sliced
1 cup marinara sauce
fresh basil for topping

instructions:
Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.

Prep the filling: Chop the spinach and saute it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.

Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a “seam”. Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake for 25 minutes. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil.

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Chocolate-Chocolate Chip Butter Ball Cookies

Chocolate-Chocolate Chip Butter Ball Cookies ~ So Easy and GOOD!
Yields - 24 cookies

Ingredients:
1 cup butter
2⁄3 cup brown sugar, packed
1 teaspoon vanilla
1 egg, beaten
2 cups flour
1⁄8 teaspoon salt
1⁄2 cup cocoa
2 cups chocolate chips

Procedure:
Cream butter and brown sugar. Beat in vanilla and eggs. Sift together flour,salt and cocoa. Stir dry ingredients into creamed mixture,then fold in chocolate chips. With damp hands,roll dough from a rounded teaspoon into 1" balls. Place on greased baking sheet @ 350 degrees F. for 20 minutes. Enjoy.

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Italian Seafood Stew

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Italian Seafood Stew - Yields 4 servings

Ingredients:
1 Tbsp. olive oil
1½ cups diced fresh fennel (1 large bulb, fronds and stems removed)
1 cup diced onion
6 cloves garlic, minced
1 can (28 ounces) Del Monte® Diced Tomatoes, not drained
1 cup dry white wine
½ cup clam juice [or water]
2 bay leaves
¼ tsp. dried red pepper flakes
2 pounds of fresh mussels, in shells, (about 45)
10 ounces of firm white fish fillet, 1-inch thick, such as cod, cut into 1-inch pieces
8 ounces of uncooked peeled medium shrimp
2 Tbsps. chopped fresh oregano
¼ cup butter
salt and black pepper, optional

Directions:
Heat oil in a Dutch oven over medium heat. Cook fennel and onion 5 minutes or until onion is translucent, stirring frequently. Stir in garlic and cook 15 seconds, stirring constantly. Stir in tomatoes, wine, clam juice, bay leaves and red pepper flakes to fennel mixture. Bring to a boil over medium-high heat. Cook 20 minutes or until thickened slightly and fennel is just tender, stirring occasionally. Stir in mussels, and bring to a boil over medium-high heat. Add fish and shrimp. Return to a boil over medium-high heat; cover and cook 4 to 5 minutes or until mussels are opened and shrimp are opaque in center. Discard any unopened mussels. Remove from heat. Gently stir in oregano and butter. Season to taste with salt and pepper, if desired. Let stand, covered, 10 minutes to develop flavors. Discard any unopened mussels. Serve in shallow bowls with crusty French bread, if desired.

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Caramel Butter Pecan Bars

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Caramel Butter Pecan Bars
Oh...My...Gosh! These bars are so easy and so good! They just melt in your mouth and are just heavenly!

Ingredients:
2 cups all-purpose flour
1 cup packed brown sugar
3⁄4 cup cold butter
1 1⁄2 cups chopped pecans
1 (12 ounce) jar caramel ice cream topping, warmed
1 (11 1/2 ounce) package milk chocolate chips

Procedure:
Preheat oven to 350 degrees F. Combine flour and brown sugar in a bowl; cut in butter until crumbly. Press into bottom of an ungreased 13x9x2 inch baking pan. Top with pecans; drizzle warmed caramel topping evenly over pecans. Bake at 350 degrees F. for 15-20 minutes or until caramel is bubbly. Place on wire rack. Sprinkle with chocolate chips; let stand 5 minutes, then spread chocolate chips over caramel-pecan layer. Cool for at least 6 hours at room temperature or until chocolate has set (chilling may cause chocolate to appear dull). Cut into bars. Enjoy.

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Source: food. com

Denver Omelet

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Denver Omelet

Ingredients:
2 tablespoons butter
1 medium onion, chopped
1 red bell pepper, chopped
1 cup chopped cooked ham
8 eggs
1⁄4 cup milk
1 cup shredded cheddar cheese
salt & freshly ground black pepper

Procedure:
Heat oven to 400 degrees F. Grease round baking dish. Melt butter in skillet over medium low heat. Add onion and red pepper, cook until soft.Add ham, cook 2 minutes more. Beat eggs and milk in bowl. Stir in cheese and add veggies and ham. Season with salt and pepper.
Transfer to prepared dish. Bake 20 minutes or until top is puffy and brown. Cut into wedges and serve warm.

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Steak Quesadilla

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Steak Quesadilla

Ingredients:
½ pound of sirloin steak
oil (for cooking)
1 green pepper,diced
1 onion, chopped
1 garlic clove, minced
¼ cup fresh sliced mushrooms
1 tablespoon cilantro, minced
¼ teaspoon dried rosemary, crushed
4 (6 inch) flour tortillas
1/ ½ cups mozzarella cheese
1 roma tomato, diced

Procedure:
Cook the steak until it reaches desired doneness. Allow the steak to cool, and then slice into thin strips. Add a tiny bit of oil to a large pan. Sauté peppers, onion, garlic and mushrooms until tender. Sprinkle top of the vegetables with cilantro and rosemary. DRain the vegetable mixture and set aside. Place 1 tortilla onto the bottom of the pan and lay about 1/4 cup of cheese, and half of the sliced steak unto it. Then with a slotted spoon add a layer of the pepper mixture. Top with tomatoes and another layer of cheese. Add another tortilla on top. When the bottom tortilla is lightly browned and cheese has started to melt, flip and cook on the opposite side. Cut into wedges and serve.

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Easy Cheese Biscuits

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Easy Cheese Biscuits

Ingredients:
1 tbsp. Baking powder
1 ½ cups flour
1Tbsp. + 1/1/2 tsps. sugar
½ tsp. salt
3 cups grated Cheddar cheese
1 cup milk
1 egg
¼ cup melted, butter

Procedure:
Pre-heat oven to 375 degrees F. Lightly grease 12 muffin tins. Mix dry ingredients together well, add cheese and stir again. Set aside. In another bowl whisk egg, milk and butter. Using a spoon mix egg mixture with dry ingredients – mix well as it will be thick. Completely fill 12 muffin tins with mixture. Bake 20 – 25 minutes or until a nice golden color. ENJOY!!

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Apple Raisin Crumble

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Raisin Crumble
Ingredients:
3 apples, peeled and cubed
1 tsp. vanilla
1 cup of rolled oats (not instant)
1/3 cup of flour
1/2 cup butter, melted
2 tsps. cinnamon
3/4 c.up, brown sugar

Procedure:
Mix all ingredients together and place into well greased pie pan. Preheat oven to 375°F. Bake 30 minutes. Remove and let sit at least 10 minutes before serving.

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Oriental Ramen Broccoli Coleslaw

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Oriental Ramen Broccoli Coleslaw
Ingredients:
2 (3 ounce) packages beef-flavor ramen noodles
2 (8 1/2 ounce) packages broccoli coleslaw mix
1 cup toasted slivered almonds
1 cup sunflower seeds
1⁄2 bunch green onion, chopped
1⁄2 cup sugar
3⁄4 cup oil
1⁄3 cup white vinegar

Procedure:
Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packets.
Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions. In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours.
Toss before serving.

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Courtesy of food.com