Recipes
We had this thread in the 3.0 forum and let's get it started again!! m
no I doubt this is healthy.
.. but a request was made that I bring this for Thanksgiving! and so I share, it freezes well so I can premake 
and then cook the day of.
CHEESY HASH BROWN POTATO CASSEROLE
Printed from COOKS.COM
2 lbs. hash browns, defrosted
1/2 c. melted butter
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1 can cream of chicken soup
1 c. milk
1 c. sour cream
2 c. grated sharp cheese (Colby or cheddar)
1/2 c. melted butter
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1 can cream of chicken soup
1 c. milk
1 c. sour cream
2 c. grated sharp cheese (Colby or cheddar)
Mix above ingredients and put in a 9"x13" pan.
TOPPING:
2 c. crushed corn flakes (can use Ritz crackers)
1/2 c. melted butter
1/2 c. melted butter
Melt butter and add corn flakes to mix. Sprinkle topping over potatoes and bake at 350 degrees for 45 minutes.
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Bacon Cheese Ring
12 oz. center cut bacon, cooked and crumbled
1 lb. cheddar cheese, grated
2 c mayonaise (I use less, like 1+ c and use reduced fat - like it makes a difference!)
1 bunch green onions, chopped
1 tsp. red pepper (I use a little more cuz I like it spicy!)
1 package slivered almonds, toasted
strawberry preserves and some kind of sturdy cracker that is not heavily flavored to serve it on. I like the Pepperidge Farm Hearty Wheat or at least I think that's what they are called.
Directions - Oil a salad ring mold thoroughly. Put the toasted almonds in the bottom. Mix the bacon, cheese, mayo, onions and red pepper well. Press that mixture into the mold and refrigerate overnight or all day. I put a bowl of the preserves in the middle of the ring after I have unmolded it on the serving plate. A little dollop of the preserves and some of the cheese on the cracker and you are good to go! Yummy
I'm going to mix things up and add my favorite healthy recipes: sweet potato and spinach curry. Perfect triathlete food. Warning: you may want serve brown rice on the side because this recipe is so calorie light.
http://www.marthastewart.com/recipe/sauteed-sweet-potatoes-and-spinach?autonomy_kw=spinach sweet potato curry&rsc=header_1
I've tagged lots of my favorite recipes with del.icio.us. Here's the link, if anyone wants to peruse the collection:
http://delicious.com/lustronheloise/recipes
Marianne, what's not healthy about cheesy hash brown potato casserole???
Taco Bean Soup:
Big ol' crockpot:
1 can kidney beans (generic is okay)
1 can black beans
1 can northern beans
1 can garbanzo beans
1 can crushed tomatoes, big, pureed
1 can tomatoes with diced chilies
1 envelope taco seasoning
1 envelope Ranch style dressing
Optional: which I did: browned ground beef, could use turkey, deer or other. I used 3 lbs and crock pot is overlfowing!, so could use less. It is thick and chunky. keeps well.
*make it spicier if you want.
* serve with baked potatoes (think Wendy's chili over baked potatoes), or Fritoes with shredded cheese, sour cream, tomatoes and other toppings or with Corn bread, and salad.
Corn Bread:
1 cup flour
1 cup cornmeal
1/8 cup sugar
3 tsp baking powder
3/4 tsp salt
2 eggs
1 cup buttermilk
1/4 cup oil
Stir dry ingredients. Add wet ingredients. Beat til smooth. Put in a greased 9" skillet (I use a well seasoned cast iron skillet) 425 degrees for 20 - 25 mins. okay growing up, my mother, Joe's family all used leftover bacon grease as the lard... yep it tastes yummy that way!! but okay maybe not so healthy.
Serve hot with honey, or jelly or apple butter. 
this is what we are having tonight for dinner.
adding a oldie but a goodie here.. great for those colder winter days and reheats wonderfully
Chicken Tortilla Soup
1- 1 1/2 lb cooked, diced chicken
3 c chicken brooth
1 big can diced tomatos (28 oz I think)
1 box or bag red beans & rice mix
1 T chili powder
Cook and dice chicken. Cook red beans & rice according to instructions on box. Combine chicken, brooth, tomatos, chili powder in pan or crock pot. Cook through abt 20-30 mins until tomatos cook down. Spoon into bowls with shredded cheese and tortilla strips. Can add more chili powder if you like it a bit spicer.
We still have New Year's so thought I would share this classic, always a hit!
Dried Beef Cheese Ball
2 (8ozs) pkgs creamed cheese
1 pkg dried beef
1 - 6 green onions (your taste)
1 1/2 tsp worcestershire sauce
1 1/2 tsp Accent
1 1/2 tsp garlic salt
chop beef and onions very fine. Mix all ingredients (soften cheese first = leave on counter and come back!). Form into ball and refrigerate. Serve with crackers.
Looking for tasty, healthy crockpot recipes.. anyone got good ones handy?
As part of my veggie offering at Xmas, I thought I'd try this. We all love both sweet taters and kale. You can serve it over brown rice for a vegetarian main entree, but we served it as a side. Good and good for you!
Kale and Sweet Potatoes
2 sweet potatoes
water or pan spray for sautéing
1/2 onion, diced
1 red bell pepper, diced
2 jalapenos, minced
1 1/2 bunches kale, ribs removed, coarsely chopped
1 tomato, diced
1/3 c water or vegetable stock
3 T orange juice
1 t minced orange zest
1 T balsamic vinegar
salt and pepper to taste
Boil the sweet potatoes until tender, slip the skins when cool enough to handle and cut into 1/2 to 3/4 inch rounds and set aside.
Sauté the onion, bell and jalapeno peppers about five minutes. Add the kale and tomato to the pot, put the sweet potato slices on top, and pour on the 1/3 c water or stock. Cover and cook about 5 minutes.
Add the orange juice and zest, the vinegar and salt and pepper. Add more juice or vinegar if desired. Stir to mix the layers. Serve over brown rice.
From The Passionate Vegetarian
From my yummy dinner the other day:
PORK CHOPS WITH APPLE AND SQUASH
Peel and scoop out seeds, 1 small butternut squash and cut into bite size pieces. Cut and core 3 large, unpeeled, apples. Cut into bite size pieces. Place both in the crock pot with 2 TBSP dry onion flakes (or use 1 small fresh onion), and 1 TBSP spicy mustard (optional).
Cut excess fat from 4-6pork chops. Place meat in a large ziploc bag with 1/3 c each brown sugar and white sugar, 2 TBSP flour, 1 tsp. cinnamon, 1/2 tsp. salt. Toss to coat and place meat in crock pot with remaining breading.
Cover and cook on low 8-10 hours or until pork is tender.
Add a handfull of toasted pecans or walnuts to the top of each helping for variety.
mmmmm...... I love Kale and Sweet Potatoes and the Pork Chops recipe sounds like something the whole family will love and I love that Crock Pot!
Here's one I used on New Year's Day - this is a GREAT salad! So yummy. Lots of chopping, but well worth it.
Jackson Salad
1 (14 oz.) can artichoke hearts, drained and diced
1 (14 oz.) can hearts of palm, drained and diced
1/4 cup finely chopped green onions
2 TBSP. finely chopped fresh parsley
1/2 cup crumbled cooked bacon
2 garlic cloves, pressed
1 oz. fresh lemon juice
3 oz. vegetable oil
4 oz. crumbled blue cheese
Salt and pepper to taste
1 1/2 heads romaine lettuce, torn into bite size pieces
Combine all ingredients except lettuce in a large bowl or tupperware and mix well. Cover and chill until ready to serve.
Toss with romaine and serve immediately.
Makes 6 to 8 large servings.
*Note - you do want to chop the hearts of palm and artichokes really well*
I've been going to a few "pot luck" dinners recently and this has been my "go to" recipe for bringing the appetizer! It's super easy and really yummy too! It also keeps well, so you can make it a day ahead of time and just put it in the fridge until you are ready for the party. I've even eaten this in the summer time as dinner because it's pretty filling.
Black-Eyed Pea Dip
1/4 cup balsamic vinegar
1/4 cup corn oil
1/2 cup sugar
pinch garlic salt
1 can black-eyed peas, drained
1 can black beans, drained
1 can corn, drained
1 can RolTel tomatoes and chilies
12 small green onions, chopped
1 bell pepper, chopped
1 can diced tomatoes, drained
1/4 cup cilantro, chopped (optional)
Mix vinigar, corn oil, sugar, and garlic salt together in a big bowl. Mix in peas, beans, corn, RoTel tomatoes, onions, bell pepper, tomatoes, and cilantro. Serve with Frito scoops or Tostito scoops.
We had several brands of rice cooker, but once we bought the Zojirushi I never had to buy anything else. We use it most nights of the week. It is the most used appliance in the house and has greatly simplified cooking for me.
I have not owned a Miracle rice cooker. The trick to really great rice with any rice cooker is to rinse the rice until it runs clear and then let it sit in the water with the machine off for about a half hour or more. Then turn on the cooker.
Red Lentil and Pastina Soup (Beth's favorite vegetarian chicken soup substitute.)
1/2 cup red lentils (or a full, or two, depending on how thick you would like the soup. I usually use 1 and change)
3 tbsp butter or olive oil
1 large, finely chopped onion (I will sometimes add a carrot or two).
1 tsp dried chervil
1 tsp dried tarragon (I use fresh herbs if I have them. thyme is also very nice)
8 cups chicken or vegetable stock.
1/2 cup dried pastina
Sort and rinse the lentils. (No fun eating rocks in your soup.)
Sautee onion in the olive oil/butter about four minutes, until golden.
Add herbs. Stir to distribute. Add stock and bring to a boil.
Pour in the lentils and return to a boil. Reduce heat and simmer, uncovered, until lentils are soft.(25 minutes).
Bring pot back to a boil and stir in the pastina. Cook until the pastina is al dente.
A great breakfast idea from my friends over at Mohr Results. I really struggle with the veggie part so gonna give this a try next week. Can't handle the sprouted muffins though.... one step at a time eh?
Tried this tonight for dinner. Actually really good. I have a hard time with the veggies too, mostly because I don't know how to cook them. Felt good about eating a big omelette with that much good stuff in it!
Lara Bar recipes: nope I haven't made but I have fallen in love with them....so when I googled recipes for..? now I don't have a food processor
and neither does sister, so this might be on hold...
http://enlightenedcooking.blogspot.com/2008/02/home-made-lara-bars-energy-bars-part-3.html
http://www.cleaneatingonline.com/index.php?option=com_content&view=article&id=59:larabar-recipe&catid=39:snack-recipes&Itemid=59
Basic recipe:
splash of extra virgin olive oil
3 cloves garlic, chopped
1 large white onion, chopped
1 teaspoon ground cumin
2 teaspoons ground coriander
1 teaspoon cayenne or other spicy red chili powder
1 14-ounce can crushed tomatoes
6 cups vegetable broth (or water)
Cook garlic and onions in oil for a few minutes. Add tomatoes and spices and cook down for a few minutes. Remove from heat. Add one cup of broth and puree. Add remaining broth and puree until smooth. Put back on heat and bring to a simmer. Season with salt (note: it takes a bit of salt to get it right - like 2-3 tsps)
Options:
You can certainly make this non-veggie by using chicken stock and adding meat. I add browned tofu. I also add a can of black beans and a small can of corn and a few handfuls of spinach. You can add some fresh cilantro when dishing out, but I just toss a handful to the whole pot at the end. I serve it with a squirt of lime juice and a half of an avocado, diced. The original recipe also added matchstick tortilla chips, which you make by cutting corn tortillas into strips, tossing with olive oil and salt, and baking in the oven for about 15 minutes or until crispy.
Warning: this is pretty spicy! But super yummy and easy peasy.