- 12ounces beef or lamb stew meat, cut into 1-inch cubes
- 1tablespoon cooking oil
- 414 ounce cans lower-sodium beef broth
- 1cup chopped onion (1 large)
- 1/2cup chopped celery (1 stalk)
- 1teaspoon dried oregano or basil, crushed
- 1/4teaspoon black pepper
- 2cloves garlic, minced
- 1bay leaf
- 1cup frozen mixed vegetables
- 114 1/2 ounce can diced tomatoes, undrained
- 1cup 1/2-inch slices peeled parsnip, or 1/2-inch cubes peeled potato
- 2/3cup quick-cooking barley
- In a Dutch oven brown meat in hot oil. Stir in broth, onion, celery, oregano, pepper, garlic, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 hours for beef (45 minutes for lamb).
- Stir in frozen vegetables, undrained tomatoes, parsnip, and barley. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until meat and vegetables are tender. Discard bay leaf.
- Makes 8 servings (11 cups)
Substitute regular barley for quick-cooking barley. In a large skillet brown cubed beef in hot oil. Drain off fat. In a 5- or 6-quart slow cooker combine beef and remaining ingredients. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
A low-fat version of everyone’s favorite decadent dip. I tend to make this up and use it as a side dip for chicken wings.
- 1 1/2 cups small curd creamed cottage cheese
- 2 tablespoons milk
- 2 teaspoons lemon juice
- 2 teaspoons grated onion
- 3 tablespoons crumbled blue cheese
- 1 tablespoon chopped fresh parsley
- 1 medium bell pepper
- Raw vegetables, for dipping
- Place all ingredients except bell pepper and raw vegetables in blender. Cover and blend on medium speed, stopping blender occasionally to scrape sides, until smooth.
- Cover and refrigerate 1 hour to blend flavors.
- Cut off top of bell pepper and hollow out. Spoon dip into pepper. Serve with raw vegetables.
- 1 tablespoon butter
- 8 ounces boneless skinless chicken breasts, cut into bite-sized pieces
- 2 teaspoons freshly grated lemon zest
- 1/4 teaspoon cracked black pepper
- 1 (9- to 10-ounce) package (6 cups) chopped romaine lettuce
- 2 medium (1 1/2 cups) tomatoes, seeded, chopped
- 1/2 cup shredded Cheddar or crumbled blue cheese
- 6 slices fully cooked bacon, chopped
- 2 Eggs, hard-cooked, sliced
- 1 avocado, pitted, peeled, cut into cubes
- 1/2 cup ranch or blue cheese dressing
- Melt butter in 10-inch nonstick skillet over medium heat until sizzling. Add chicken, lemon zest and pepper; cook, stirring occasionally, 5-6 minutes or until no longer pink.
- Place chopped lettuce onto platter. Arrange all remaining ingredients except salad dressing in rows over lettuce.
- Serve with salad dressing.
Tailor this recipe to please your family by using their favorite veggies. Shredded carrots and sliced cucumbers are two possibilities.
These are a surefire hit anytime you make them, whether it be for a big game or for an appetizer on a cold winter night.
- 1 1/2 Pounds russet potatoes (cleaned, and sliced 1/4 inch thick)
- 2 Tablespoons olive oil
- 1/2 teaspoon dried rosemary leaves (crushed)
- 1/2 teaspoon dried thyme leaves (crushed)
- sea salt & fresh ground black pepper (to taste)
- 1 cup shredded sharp cheddar cheese
- 4 – 5 Slices thick-sliced bacon (cooked and chopped)
- Sour cream
- Salsa, or diced tomatoes (optional)
- 2 minced green onions
- Preheat oven to 450 degrees.
- Wash and dry potatoes, leaving skin on.
- Slice potatoes into 1/4 inch rounds and place in a large bowl.
- Drizzle olive oil, rosemary, and thyme over potatoes. Stir to combine.
- Place potatoes, in a single layer, on a baking sheet. Bake for 20 minutes, turn over, and continue baking for an additional 20 minutes.
- Remove potatoes from baking sheet and place on a flat-sided cast iron skillet, slightly overlapping the edges.
- Sprinkle with cheese and bacon, and return to the oven for 3 to 4 minutes, or until cheese is completely melted.
- Sprinkle with green onions and cilantro, and sour cream.
- 4 Large whole wheat tortillas
- [150 mL] Ranch Salad Dressing
- [7 mL] hot pepper sauce
- [500 mL] romaine lettuce, chopped
- [500 mL]Packed baby spinach leaves
- [250 mL] grape tomatoes, quartered
- [250 mL] avocados, diced
- [250 mL] grilled red onions, chopped
- [250 mL]charred fresh corn kernels
- [125 mL] Habanero Shredded Cheese
- [20 mL] pepitas, toasted
- [750 mL] grilled chicken breasts, thinly sliced
- Form large sheets of foil into 3-inch balls to create tortilla bowls, preparing 1 foil ball for each tortilla. Place 1 tortilla on top of each ball; arrange on baking sheets. Spray tortillas with cooking spray.
- Bake in 425ºF (220ºC) standard oven 6 to 8 min. or until golden brown. (Tortillas will drape over foil balls as they bake.) Cool to room temperature. Remove foil balls from tortillas; discard or save to make more. Use tortilla bowls immediately or store in airtight containers at room temperature up to 2 days.
- Combine dressing and hot pepper sauce. Refrigerate until ready to use, or up to 2 days ahead of time.
- FOR each serving: Combine 1/2 cup each lettuce and spinach, 1/4 cup each tomatoes, avocados, onions and corn, and 2-1/2 Tbsp. dressing mixture in large bowl; toss lightly. Spoon into 1 baked tortilla bowl. Sprinkle with 2 Tbsp. cheese and 1 tsp. pepitas. Fan 3.25 oz. sliced chicken around edge of salad. Serve immediately.
- Garnish each salad with 2 tsp. coarsely chopped fresh cilantro and/or lime wedges.
- Adjust hot pepper sauce to taste.
How to Char Corn
Grill cleaned ears of corn 10 to 12 min. on medium-high heat or until charred all over, turning occasionally. Cool to room temperature. Using a knife, shave kernels from cobs. Corn can be prepared ahead of time. Refrigerate up to 2 days before using. You will need 1 to 2 ears. Leftover corn can be used to make a chunky fresh salsa.