Sunday, 17 November 2013

Add caption
2 cups croutons
1/2 cup water
1 can cream of mushroom soup (or cream of chicken)
1/2 cup sour cream
2 medium zucchini, rough diced approx 6 to 8 cups
1 cup sliced mushrooms
1/4 cup shredded carrot
2/3 cup shredded Cheddar cheese
salt & pepper to taste

Preheat oven to 350 degrees F.

Mix croutons & water to make a stuffing mixture. Reserve 1/2 cup crouton mixture. Place 1.5 cups of stuffing mixture in the bottom of a 9" x 9" baking dish. *you can increase this recipe to bake in a 9" x 13" dish.

Mix soup, sour cream, zucchini, mushrooms, carrot & cheese. Spread over stuffing mixture & sprinkle with remaining 1/2 cup of stuffing mixture.

If you want to make this a complete meal add some cubed chicken breast or ham to the mixture. If you want to make it low carb, leave off the croutons!

Bake for 40 minutes or until hot.


For other tips, and recipes check out:

Monday, 11 November 2013

Sweet Recipe of Oatmeal
Add caption

1 cup of water
1/2 c of oatmeal ( Quick oats)
1/4 tsp pumpkin spice
a dash of nutmeg
1/4 tsp of cinnamon- divided
amount of milk of your choice ( I used Almond), I eyeball it until I get my oatmeal the way I like it!
brown sugar- to your liking

Cinnamon sticks (optional)
Cook oatmeal according to directions on container
while cooking, add in pumpkin, nutmeg and a 1/2 of the cinnamon
pour into a bowl, add milk, and brown sugar to your desired taste
sprinkle with remaining cinnamon and top with cinnamon sticks

For other tips and recipes check out:

Sunday, 10 November 2013

Recipes: Bran Muffins
Add caption

3 cups Natural Wheat Bran or All Bran
2 cups Buttermilk
2/3 cup Raisins
1/4 cup Margarine
1/4 cup unsweetened Apple Sauce
1/3 cup Molasses
2 Eggs
1 1/4 cup Flour
1/2 tsp Salt
2 tsp Baking Soda

Preheat oven to 375 degrees
Stir together bran, buttermilk and raisins. Soak for 10 mins in large bowl.
In large bowl cream margarine and apple sauce until blended.

For other tips, and recipes check out:

Saturday, 9 November 2013

Recipe Peach Delight
Add caption
Preheat oven to 350 degrees bake for 50-60 minutes, until golden brown on top.
Melt 1 cube butter in 8x10 inch pan.
Mix together and pour over melted butter:

1 c. Splenda
1 c. flour
1 c. unsweetened almond milk
1 t. baking powder
Pinch of salt

Then prepare
2-15 oz. sweetened with Splenda peaches with juice
Pour juice in a bowl and add
1 T. flour
Cinnamon to taste
Add peaches

Mix together and pour on top.

For other recipes check out:

Friday, 8 November 2013

Lemon & Herb Turkey Stir-fry
Add caption

1/2 Lb Honeysuckle White lemon and herb turkey breast tenderloin (I used already cooked left overs)
2 garlic cloves, crushed and chopped
1 Tbsp Butter
1/2 C. Fresh green beans, washed and cut
2 1/2 C. Fresh Broccoli, cut
2 1/2 C. Fresh Cauliflower, cut
1-1 1/2 C. Water
Salt and Pepper to taste

Cook Turkey tenderloin according to package, and set aside. Add Garlic and butter to a large skillet and sauté for 4 to 5 seconds.  Add green beans, broccoli, cauliflower, and water and cover with a lid.  let steam until the vegetables are brighter in color (about 5 minutes). Add cooked Turkey and salt and pepper, cook until there is no more water.

You can also serve this on top of rice or noodles!

For more recipes check out:

Wednesday, 6 November 2013

Indian Recipe Kesari Kheer
Add caption

Full Cream Milk – 1 and 1\2 litres
Basmati Rice – 1\2 cup
Kesar strands – 1 generous pinch
Sugar – 1\2 cup
Grated Coconut – 1\4 cup
Cashew Nuts – 1\4 cup (chopped )
Almonds – 1\4 cup (chopped )
Pistachios – 1\4 cup
Cardamom powder – 1 tsp

Wash and soak the rice for an hour.  Soak the kesar strands in 2 tbsp of milk for an hour. Add milk in a heavy bottom pan. Bring it to a boil.  Add the kesar soaked in milk and rice to the boiling milk.
Reduce the heat and slowly cook the milk and rice for about an hour, stirring in between, till the kheer is creamy and the rice has cooked well.  Add sugar, cardamom powder, coconut, cashew nuts, almonds and pistachios and cook for 6-8 minutes.  Remove from heat and garnish with almond and pistachio flakes.

Always add the sugar in the end.
Keep stirring the kheer in between to prevent it from burning and sticking to the bottom of the pan.
You can eat the kheer hot or you can also chill it in the refrigerator before eating. If you don’t have kesar, you can omit it from the recipe, although it gives a very rich flavor to the kheer.

Enjoy this delicious dessert with family and friends anytime

For more recipes check out:

Saturday, 2 November 2013

Crock Pot Cheese Burger Soup
Add caption
1 pound of ground beef
1/2 cup of chopped onion
1/2 cup of chopped pepper
1 can of diced tomatoes (14.5 ounce)
1 tsp salt
1 tsp oregano
1/2 tsp black pepper
3 cups of beef broth
4 cups diced potatoes
1/4 cup flour
1 cup of milk
8 ounces of shredded cheddar cheese

Combine beef, onion, pepper, spices, tomatoes, broth and potatoes in the crock pot. Cover and cook on low for 8 hours. 30 minutes before serving, combine flour and milk. Whisk till no lumps then stir in to soup. add cheese and stir again. Cover for about 30 mins or until thickened.

For other recipes check out:

Friday, 1 November 2013

Healthy Food Recipes : Candy Shop Truffle! -Stephanie
Add caption

1 box chocolate cake mix
2 boxes of low fat chocolate jello instant pudding
4 cups of milk (as per the pudding directions)
1/4 cup peanut butter (plus 2 tbsp for drizzling)
1 large container of low fat cool whip
1 bag of mini Reese peanut butter cups (chopped into pieces)
1 large bag of Reese's pieces

Bake the cake as per the directions on the box. Let cool completely.  Let cool whip thaw out until it's easier to spread.

Make the pudding as per the directions on the box, at the very end before you let it set stir in the 1/4 cup of peanut butter. Let set.

Crumble the cake into a trifle dish (or bowl), top with 1/2 of the pudding mixture, then add a layer of cool whip (1/2 the container), and then sprinkle 1/2 of the chopped Reese peanut butter cups and 1/2 the bag of Reese's pieces.  Do another layer exactly the same: cake, pudding, cool whip, candy.  Put the 2 tbsp of peanut butter into the microwave for about 45 seconds to melt, then drizzle over top of the trifle.

For other recipes check out: