Roasted Red Potatoes

"This recipe is a super-duper simple side dish that would be a delicious addition to any meal!"

6 red potatoes, unpeeled and cut into bite-sized chunks
1-2 Tablespoons of canola oil
desired amount of seasonings (I used a combination of salt, pepper, onion powder, garlic powder and Weber Gourmet Burger seasoning*.)
Ranch dressing, if desired

Preheat oven to 375 degrees.  Spray a cookie sheet with non-stick cooking spray.  Place potato chunks on cookie sheet.  Pour oil over potatoes and sprinkle on seasonings.  Toss until oil and seasonings are well distributed on potatoes.  Bake at 375 degrees for approximately 30 minutes or until potatoes are fork-tender.  Serve with Ranch dressing for dipping.

*TIP:  You can substitute any seasonings for these potatoes.  I have also used Montreal Steak and Garlic and Herb Seasoning instead of the Gourmet Burger.  Use any combination of seasonings to make the recipe your own.

Onion Mustard Pork Loin

"The onion and mustard flavor combination of this pork loin recipe is delicious!  The pork came out so tender and we loved the yummy sauce drizzled over the top of the meat.  This entrée is perfect for any night of the week and would even be a yummy alternative to turkey this holiday season!" 

 

4 pound boneless pork loin roast
2-3 Tablespoons spicy brown mustard
salt, pepper, onion powder, garlic powder and McCormick GrillMates Brown Sugar Bourbon seasoning
1-(10 3/4 ounce) can condensed French onion soup

Preheat oven to 325 degrees.  In a 9x13 pan that has been sprayed with non-stick cooking spray, place roast.  Slather all sides of roast with mustard.  Sprinkle roast with desired amounts of seasonings.  Pour can of soup around roast.  Cover with foil.  Bake at 325 degrees for 2 hours.  Remove foil and bake an additional 30 minutes.*  Remove from the oven and allow roast to rest for about 20 minutes to allow juices to redistribute.  Slice roast and serve with cooking juices.  ENJOY!

*Cook pork until internal temperature reaches 170 degrees.

Foil-Wrapped Barbecued Chicken

"My hubby learned how to make this chicken by watching his Dad at the grill.  It's an easy way to barbecue chicken and ensures that the center of the chicken gets cooked completely and stays juicy and tender.  What a great trick!" 

Chicken pieces, desired amount
salt, pepper, onion and garlic powder, desired amounts
your favorite barbecue sauce

Tear off a large piece of Heavy-duty aluminum foil.  Place chicken in the center of the foil.  Sprinkle both sides of chicken with seasonings and brush with barbecue sauce.  Fold foil around chicken to make a sealed packet.  Place foil packet onto grill and cook until juices run clear and internal temperature of the chicken reaches 170 degrees.  Remove chicken from foil and place back onto the grill.  Cook chicken on both sides, basting with additional barbecue sauce, until chicken is browned and barbecue sauce is caramelized.  ENJOY!

Marinated Vegetables

"If you love vegetables like I do, you will love this salad!  The dressing is tangy and delicious and will have even those who aren't veggie fans asking for seconds.

 

To make the marinade, mix together:

 

1-(10 3/4 ounce) can of tomato soup

1/2 cup of vegetable oil

1 cup sugar

3/4 cup vinegar

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon dry mustard

 

Set marinade aside and prepare vegetables. 

 

3-4 carrots, peeled and sliced

1 green pepper, chopped

1/2 of a red onion, chopped

1 head of cauliflower, broken into florets
1 bunch of broccoli, broken into florets

 

In a large bowl, stir together vegetables and marinade.  Cover and refrigerate for several hours* to allow vegetables to marinate before serving.

*You can make salad the day before and allow to marinate overnight.

 

TIP:  You can add or substitute any vegetables to this recipe to make it your own.

Harvard Beets

"I love beets, especially pickled ones.  This recipe from my Mom is so easy and turns canned beets into a yummy side dish perfect for any meal.  I love the tangy, buttery sauce!"

 

1-(15 ounce) can of sliced or diced beets, drained with 1/3 cup liquid reserved for sauce

2 Tablespoons sugar

1 Tablespoon cornstarch

1/4 teaspoon salt
1/4 cup vinegar
2 Tablespoons butter

Drain beets, reserving 1/3 cup liquid.  In a saucepan, combine sugar, cornstarch and salt.  Stir in reserved liquid and vinegar.  Add butter.  Heat over medium heat until sauce thickens, stirring often.  Add drained beets and heat through.  ENJOY!

Chicken Noodle Soup

2-3 medium carrots, sliced
1 medium onion, diced
3 stalks celery, sliced
1 Tablespoon McCormick or Weber Roasted Garlic & Herb Seasoning
Salt and pepper, desired amount
3-(32 ounce) containers of chicken stock or broth
1-(12 ounce) package of egg noodles
2 cups cooked, shredded chicken (I just use shredded deli rotisserie chicken.)
1 cup water
1-( .87 ounce) packet of chicken gravy mix
1-(14.5 ounce) can of diced tomatoes with Basil, Garlic and Oregano, undrained

In a large stockpot, heat 1 Tablespoon of canola oil.  Add carrots, onion, celery, Roasted Garlic & Herb Seasoning, salt and pepper and saute for 15 minutes to soften vegetables.  Add stock/broth and bring to a boil.  Stir in noodles and cook for 12-15 minutes or until noodles are tender.  Add chicken, water, gravy packet and tomatoes and heat through.

Cucumbers & Tomatoes

"I love this side dish.  My family has made it for years and it's a mainstay at many of our family dinners.  It would be a delicious addition to your Thanksgiving or Christmas menu this year."

 

2 to 3 cucumbers

2 or 3 tomatoes

1 small onion

white vinegar, to taste

canola oil, to taste

salt & pepper, to taste

sprinkle of sugar

Slice cucumbers.  Dice tomatoes and onion.  Place cucumbers, tomatoes and onion in a serving bowl.  Add desired amount of oil, vinegar, salt and pepper.  Stir together.  Sprinkle a little sugar on top.  Refrigerate for a couple hours to combine flavors.  Stir before serving.   

Mom's Marshmallow Fruit Salad

"This is one of my family's favorite salads.  It's a must-have at many of our family get-togethers!"

 

 

1-(15.25 ounce) can of fruit cocktail, well drained

1-(20 ounce) can pineapple tidbits or chunks, well drained

1-(11 ounce) can mandarin oranges, well drained

1/2 of a 10 ounce package of miniature marshmallows

2 apples, peeled and diced

1-(8 ounce) container sour cream

 

Combine all ingredients.  Refrigerate until serving.

 

Fresh Fruit Bowls with Vanilla Yogurt Dressing

"You can serve this fruit salad at your next breakfast, brunch or barbecue!   

 

 

2 Mangoes, cut into chunks

2 Nectarines, cut into chunks

1 quart Strawberries, sliced

1 pint Blueberries

1 individual-sized container Greek Yogurt*

1 Tablespoon Honey*

1/4 teaspoon vanilla  

 

Combine fruit and divide into individual serving dishes.  Mix yogurt, honey and vanilla and dollop onto fruit. 

 

 *TIP:  I substituted a 5.3 ounce Fage Greek Yogurt with honey.

 

You can also serve this fruit salad in a large bowl, rather than individual serving dishes.  Also, feel free to use your favorite fruits if you would prefer a different combination.  



Lunch Lady Lime Pears

Ok, does anyone remember school lunch?  I think I'm probably one of the only people who actually liked to eat in the cafeteria.  I know many people who wouldn't have eaten the food served in there if their life depended on it.  So call me crazy, but for some strange reason I was one of the few who ate cafeteria food on a daily basis and liked it.  The other day, I have no idea why, I remembered one of the 'desserts' that I ate with many of my school lunches.  It had to be back in the 70's when I had it and I have no idea if they still serve it, but here it is...

"Does it look familiar at all?"

Yes, pear halves sprinkled with lime jello.  I know, I know now there's proof that I am crazy! 

Seriously, it's really good.  Try it and see if it brings back memories! 

Sweet and Sour Pork

"Now you can have Chinese food at home any night of the week and you can skip the take-out."  

1 (15.25 ounce) can of pineapple chunks
2 Tablespoons canola oil
1 green pepper, diced
1 onion, diced
1 1/2-2 pounds of pork loin chops, cut into bite-size pieces
2 Tablespoons corn starch
1/2 cup light corn syrup (Karo syrup)
1/4 cup cider vinegar
3 Tablespoons soy sauce
2 Tablespoons ketchup
Prepared rice

Drain pineapple and reserve juice.  Set pineapple aside.  Stir fry green pepper and onion in canola oil until vegetables are crisp tender; remove and set aside.  In same pan, saute pork until cooked thoroughly.  Meanwhile, in a bowl stir together reserved pineapple juice, corn starch, Karo syrup, vinegar, soy sauce and ketchup.  Add to pork.  Stir in pineapple, green pepper and onion.  Bring mixture to a boil.  Serve over rice.  

Brown Sugar Glazed Carrots

"Brown sugar and butter combine to make a sweet, syrupy glaze that coats these tender carrots.   They are a yummy addition to any meal!"

 "These carrots look like little orange jewels on your plate!"

 

 

3-4 carrots, peeled and cut into chunks or slices

1/4 cup butter

1/4 cup brown sugar

 

In a saute pan, heat carrots with 1/2 cup of water.  Cover and simmer on medium heat for 10-15 minutes or until carrots are tender.  (TIP:  The larger you cut the carrots, the longer it will take for them to become tender, so adjust the cooking time as needed.)  Stir in butter and brown sugar and heat until butter is melted and glaze is thickened slightly.

Peanut Butter & Banana Breakfast Boats

"I saw Rachael Ray make this easy recipe several years ago on her 30-Minute Meals show.  I never wrote down the exact recipe and I don't know what she called it, but this is how I make it.  It's the perfect healthy combination of protein, whole grain and fruit and it's a delicious way to fill you up for your busy day."

 

1 banana
1 Tablespoon peanut butter
1 teaspoon honey
1/4 cup granola (My favorite granola for this recipe is Bear Naked Maple Pecan.)

Spoon peanut butter into a microwaveable bowl.  Pour honey over the top of the peanut butter.  Microwave for about 40 seconds.  Pour over banana and top with granola.  See, I told you it was easy!

Feta Chip Dip

"One of my cousins shared this recipe.  It is a very easy, quick and delicious dip that can be served at any gathering.  Try it at your next appetizer party or maybe at the big game!"

 

1 ripe avocado, peeled and diced

2 plum tomatoes, diced

1/4 cup red onion, finely chopped

1 garlic clove, finely minced 

1 Tablespoon fresh oregano, finely minced

1 Tablespoon fresh parsley, minced

1 Tablespoon olive oil

1 Tablespoon red or white wine vinegar

4 ounces of Feta cheese, crumbled
Salt & Pepper, to taste

 

 

Carefully mix together the avocados, tomatoes, onion and garlic in a bowl.  Add in the oregano and parsley.  Gently stir in the olive oil and vinegar.  Add feta cheese.  Season with salt & pepper, if desired.  Cover the dip and place in the refrigerator to chill for 2-6 hours.  Serve with tortilla chips or your favorite dippers.

 

*This recipe is easily doubled and believe me you will want to make a lot of it because it's absolutely delicious!

 

  



Chunky Cranberry Sauce

"I love cranberry sauce and I can't imagine Thanksgiving dinner without it.  This recipe brings sweet brown sugar, tart cranberries, orange juice and spices together into a perfect holiday combination."

1-(12 ounce) package of Ocean Spray Fresh Cranberries (found in Produce department)

1/2 cup brown sugar

1/2 cup orange juice

1 teaspoon cinnamon

1/4 teaspoon ground cloves

Combine all ingredients in a saucepan.  Bring to a boil.  Reduce heat to medium and cook until cranberries burst open, approximately 10-15 minutes.  Cool and refrigerate until ready to serve.

Spaghetti Salad

"This is a perfect salad to make for your Father's Day barbecues and potlucks.  My Mom makes it for all of our family get-togethers.  It's definitely one of my family's favorite salads!"   

1 pound box of spaghetti
1 large bottle Kraft Zesty Italian salad dressing
1/2 bottle McCormick Salad Supreme Seasoning*
2 cucumbers, chopped
2 tomatoes, chopped
1 red onion, diced
1 green pepper, chopped

Break spaghetti noodles into 1 inch pieces.  Add to boiling water and cook until tender.  Drain and rinse with cold water.  Put noodles into large bowl.  Add salad dressing, Salad Supreme seasoning, cucumbers, tomatoes, red onion and green pepper.  Refrigerate for at least 4 hours.

*TIP:  McCormick Salad Supreme Seasoning can be found in the seasoning isle of the grocery store. 

Frothy Fruit Smoothies

"I love to prepare this Smoothie for lunch, especially in the Summertime when it's so hot outside.  It's a light and delicious way to cool off!  It's also a great recipe for breakfast."

"What a SWEET way to begin your day!"

Smoothie Ingredients

Place all ingredients in blender.

Blend until well incorporated and frothy.

Ready for SIPPING!

Smoothie Ingredients:

1 cup orange juice

1 cup mixed frozen fruit for smoothies; includes strawberries, mango and pineapple 

1/2 cup chopped fresh pineapple

1/2 cup strawberries

1 cup vanilla yogurt

1 Tablespoon honey

Blend ingredients together and Enjoy.  Makes 2 servings.

 

TIP:  By substituting different fresh and frozen fruits and changing the flavor of yogurt, you can create any number of different Smoothies.  Here are just a few that I have come up with, but feel free to make up your own!

 

Berry Yummy Smoothie:
1 cup orange juice

1 cup frozen mixed berries; raspberries, blueberries and blackberries            

1 cup fresh strawberries

1 cup strawberry yogurt

1 Tablespoon honey

 

Tropical Smoothie:

1 cup orange juice

1 cup mixed frozen fruit for smoothies;  pineapple, mango, strawberries

1 banana

1/2 cup kiwi 

1 (6 ounce) container of Pina Colada, Mango or Pineapple flavored yogurt

1 Tablespoon honey

  

Melon Smoothie:

1 cup orange juice

1 cup mixed frozen fruit for smoothies; pineapple, mango, strawberries

1 cup chopped melon;  honeydew and cantaloupe

1 cup vanilla yogurt

1 Tablespoon honey

Cherry-Berry Smoothie:

1 cup orange juice

1 cup frozen cherries

1 cup fresh blueberries

1 (6 ounce) container cherry yogurt

1 Tablespoon honey

I could go on and on!  Have fun inventing your favorite!

Fruity Breakfast Parfaits

"This would be a perfect dish to take to a Brunch Potluck! Just layer ingredients in a large trifle bowl. Or you could invite your friends and family over for a Parfait Party and place out several choices of yogurt and fresh fruit and let everyone design their own Perfect Parfaits!!!"

Vanilla yogurt, or your favorite flavor
Fresh fruit of your choice, some yummy picks:  strawberries, blueberries, raspberries, blackberries, bananas, kiwi, mango, pineapple, sliced apples, orange segments
Your favorite granola (My favorite is Bear Naked Maple Pecan.)

For Individual Servings:  In parfait glasses, spoon in fruit, top with yogurt and then granola.  Repeat layers.  Top with a spoonful of yogurt and finish with fruit. 

 "These parfaits are so easy to make. They are a healthy and nutritious breakfast and they taste as good as they look!"

Tropical Yogurt

"My sister shared this recipe with me recently.  It is so easy, yummy and good for you!  It reminds me of Summer!"

2 cups (16 ounces) vanilla yogurt
1 can (8 ounces) unsweetened crushed pineapple, drained well
2 tsp. sugar
1/4 tsp. coconut extract
1/4 tsp. lime zest





In a small bowl, combine all of the ingredients.  Chill until serving.

Peach Smoothies

"This recipe is adapted from a recipe that my sister gave me.  It's perfect for breakfast or for a light lunch!"

Peachy-Keen!

2 cups orange juice
1 cup frozen peaches
1/4 cup milk
1 Tbsp. honey
1/4 tsp. vanilla

Blend all ingredients and serve immediately.