Carrots in Almond Sauce

Carrots in Almond Sauce
(Taste of Home)

1 pound carrots julienned (I am usually lazy and just slice them ;)
1/2 C. thinly sliced green onions
1/4 C. butter or marg. (I use a bit less)
1 t. cornstarch
1/2 C. chicken broth (may use water + bouillon)
1/2 t. dill weed
1/8 t. pepper
1/4 C. sliced almonds, toasted

Cook carrots only until tender-crisp. Drain and transfer to a serving bowl and keep warm. Saute onions in butter until tender. Combine cornstarch and chicken broth until smooth and stir into onions. Add dill and pepper. Bring to a boil over medium heat anc cook for 1 minute or until thickened. Stir in almonds, stir into carrots to coat. 6 servings

Eggplant Italiano

Eggplant Italiano:

Coat 1/2 in. thick slices eggplant with beaten egg white, then instant mashed potato flakes.

Place on wire rack on a baking sheet. Coat slices with nonstick spray (use oil mister if you have one); season with dried oregano, salt and pepper.

Bake at 425 for 30 minutes. Turn, spray, season and bake 10 minutes more, or until tender and golden. Serve with marinara sauce.

Enchilada Sauce

Enchilada Sauce
(Jessica)
Ingredients:
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 (8-ounce) can tomato sauce
2 cups water
1 teaspoon salt
1/4 teaspoon garlic powder

Use this economical sauce to prepare enchiladas or any recipe calling for enchilada sauce.

*Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute.
*Add remaining ingredients bring to a boil and simmer for about 10 minutes.
*Makes about 3 cups sauce.

Maureen’s Notes: I used tomato puree, added a pinch more cumin and 1 tsp paprika. I added the rest of the spices to the flour mixture right before adding the water. Also, always add the water before you add the tomato sauce or you will have hot volcano on your hands. (I did that once and it was not pretty)

Insalata Pizza

Insalata pizza
The-Skipper-Bunch

4 (7-inch) pitas
2 teaspoons bottled minced garlic
1 cup pre-shredded part-skim Mozzarella cheese
1/2 cup thinly sliced Vidalia or other sweet onion
1 tablespoon balsamic vinegar
2 teaspoons extra virgin olive oil
1/4 teaspoon crushed red pepper
1 cup quartered grape tomatoes
1/2 cup sliced black olives
2 tablespoons chopped basil leaves
4 cups bagged salad greens

-- Preheat oven to 450 degrees.
Place pitas on a baking sheet lined with foil. Spread 1/2 teaspoon garlic on each pita. (I like to mix the garlic with a little bit of butter and the spread it on the pita) Sprinkle each pita with 1/4 cup cheese, and divide onion evenly among pitas. Bake for 10 minutes or until edges are lightly browned and cheese is bubbly.
While pitas bake, combine vinegar, oil, and pepper in a large bowl, stirring with a whisk. Stir in tomatoes, olives, and basil. Add salad greens, and toss gently to coat.
When pitas are removed from oven, top each with about 1 cup of salad mixture.

Cherry Chocolate Coconut Granola

CHERRY CHOCOLATE COCONUT GRANOLA

INGREDIENTS

2 cups shredded coconut (sweetened or unsweetened)
2/3 cup walnuts, coarsely chopped
2/3 cup almonds, coarsely chopped
6 cups old fashioned rolled oats
6 tbsp. canola oil
1 cup honey
¼ cup ground flaxseed (optional)
½ tsp. ground cinnamon
½ tsp. salt
2 cups dried cherries
8 oz. bittersweet chocolate, coarsely chopped

DIRECTIONS

• Preheat the oven to 325Ëš F. Line a baking sheet with parchment paper or a silicone baking mat. Place a large skillet over medium heat. Add the coconut to the pan in an even layer and cook, stirring frequently, until lightly browned and toasted. Transfer to a bowl and wipe out the pan. Return the pan to the heat and add the chopped walnuts and almonds. Cook, stirring occasionally, until lightly browned, 3-4 minutes. Stir in the oats and canola oil and continue to cook, stirring occasionally, until the oats are lightly toasted, about 3 minutes.

• Transfer the oat mixture to a large bowl and stir in the honey, ground flaxseed, cinnamon, and salt. Spread out onto the prepared baking sheet in an even layer. Bake, stirring every few minutes, until the granola is light golden brown, about 15 minutes.

• Stir in the toasted coconut and dried cherries. Move the granola to one side of the baking sheet and press gently into a thick slab. Let cool to room temperature. Break the dried and cooled granola into small clusters, mix in the chopped chocolate, and store in an airtight container.

Pesto Chicken Stuffed Shells

I made Pesto Chicken Stuffed Shells tonight, and I thought they were really good. I put a light layer of pasta sauce on the bottom of the baking dish, which prevented them from sticking. The shells got a little crunchy on the top, which I liked, but DH didn't love. Next time I might add a little sauce to the top of the shells too in order to keep them moist, but they were still good as is.

Pesto Chicken Stuffed Shells
G8R_mom2B via Pinterest (True Agape)

12-16 jumbo pasta shells
4oz cream cheese, softened
1 cup freshly grated Parmesan+ 1/4 cup for topping if choose
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken (1 lb – 2 breasts)
2 cloves garlic, minced

In a large pot boil water and cook shells just a little under done. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping.

Fill the pasta shells with the filling and place in a baking dish.

Sprinkle the remaining 1/4 cup of cheese over filled shells if desired.

To cook now: Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.

To freeze: Prepare as directed but place filled shells in an oven- and freezer-proof baking dish. Cover and freeze. When ready to cook, defrost. Preheat oven to 350 degrees and bake shells uncovered for 35-40 minutes or until shells are bubbling hot and cheese melts.

Deviled Eggs with Siracha and Bacon

Deviled Eggs with Siracha and Bacon
Sharon --GatorGrrrl

4 eggs, hardboiled to make 7-8 deviled egg halves (if you like more filling)
1 large rounded tabespoon of good mayo
yellow mustard to taste (I used about 3 tsp, but keep adding and tasting as you go)
1-3 tsp Siracha sauce to taste (you can usually find this sauce on the Asian food aisle)
1-2 pieces of thick sliced bacon, crumbled into large bits

To make hard-boiled eggs: Cover eggs covered in cold water and bring to a boil, put the lid on the pot and take them off the heat and let the eggs rest in the pot for 15 minutes. Remove and plunge into an ice bath to stop cooking

Cut the eggs in half lengthwise and scoop out the yolk and put in a mixing bowl. Mash the yolks with a fork, chop up one of the egg white halves and add to the yolks. Add a rounded tablespoon of mayo, 2 tsp mustard and a tsp of Sriracha sauce. Blend well and taste, adding more mayo if it's too dry and adding more mustard and Sriracha to taste. Salt and pepper to taste.

Put the filling in a ziplock bag and snip off one corner and use the baggie like a pastry bag to pip the filling into the egg white halves. Top with bacon bits and serve