Honey Mustard Dill Carrots

Ingredients:

1 (16 ounce) package baby carrots
2 Tbsp honey mustard (not the dressing, but the actual mustard)
1 Tbsp. fresh dill, snipped
2 tsp. unsalted butter

Directions:

1. Cover the bottom of a saucepan with a thin layer of water.

2. Place the carrots into the saucepan with the water and set over medium high heat. Bring to a steady boil.

3. Reduce the heat to low and cover the saucepan. Continue cooking on low 17 minutes or until the carrots are tender.

Country Cornbread

The perfect side to go with so many things no matter the season. Of course many of us love it with chili and stew on those cold Winter days.

Ingredients:

1 cup fat-free (skim) milk
2 tablespoons low fat margarine, melted
1/4 cup fat-free cholesterol-free egg product
1 1/4 cups yellow, white or blue cornmeal
1 cup all-purpose flour
1/4 cup sugar substitute
3 teaspoons baking powder
1/2 teaspoon salt

Directions

1. Grease a small baking pan. I prefer to use an 8 or 9 inch round cake pan. Preheat oven to 400 degrees.

Cilantro Pesto

Ingredients for about ½ cup of pesto:
2 cups cilantro leaves
1 tbsp fresh lemon juice
¼ cup olive oil (preferably extra virgin)
½ tsp salt
½ tsp freshly ground black pepper
3 garlic cloves, minced

Directions:
Place the cilantro leaves and the minced garlic in the bowl of a food processor and with the motor running carefully and slowly add the lemon juice and olive oil until you get a smooth paste.

Put the pesto into a serving bowl and add the salt and pepper. Cover and chill until needed.

Peaches with Strawberry-Yogurt Sauce

This is a very quick recipe and the majority of ingredients are staples in the house.

Ingredients:
4 fresh ripe peaches

For the Strawberry-Yogurt Sauce:
1 cup frozen or fresh strawberries (raspberries if preferred)
1/2 cup plain yogurt
1 tbsp granulated sugar or honey

Fresh strawberries to garnish

Directions:
1. Peel the peaches and slice (Tip: blanch the peaches in boiling water to make it easier to peel. Blanching means dropping them quickly in boiling water.)

2. For the Strawberry-Yogurt Sauce combine strawberries, yogurt and sugar in blender or food processor and blend until smooth. Chill in refrigerator until needed.

Italian Broccoli Frittata

Ingredients:
1 bunch of broccoli, cut in 3/4ins pieces including stems
1 tbsp vegetable oil
1 cup onions, sliced
2 cloves garlic, minced
6 eggs, lightly beaten
½ cup grated cheese (which ever you prefer)
1 tsp salt
Pinch of nutmeg
Pinch of ground pepper

Directions:
1. Steam broccoli pieces for a few minutes until slightly cooked, but still crisp. Drain.

2. Use a 10inch skillet and heat the oil over medium heat, add the onion and garlic and stir until the onion is tender. Add the broccoli pieces.

Warm Pasta Salad

Winter  Pasta Salad

2 cups cooked macaroni noodles (whole wheat or plain)
1 cup baked sweet potato, cubed
1 apple with skin, cored and chopped
1/2 cup sliced celery
1/4 cup diced red onion
1 tsp fresh ginger, grated
1 tsp olive oil
2 Tbsp flavored vinegar
Black pepper to taste

Directions:
Toss all ingredients together, serve warm.

Nutritional Information:
Serves 4. Each serving (1 cup): 168 calories, 2 g fat, 0 g saturated
fat, 0 mg cholesterol, 18 mg sodium, 34 g carbohydrate, 3.5 g fiber,
4 g protein. Diabetic exchange: 2 starch.

Source: http://www.foodandhealth.com/mnthrecipe.php

Potato Slices with a kick

Potato Slices with a Kick

Ingredients:

6 large potatoes
3 tablespoons soy sauce
1 teaspoon ground thyme
1 teaspoon rosemary
3/4 teaspoon oregano
1/4 teaspoon salt
1 minced garlic clove
1 1/2 tablespoons olive oil

Instructions:

Preheat oven to 375 degrees. Cut potatoes into wedges. Line wedges in a 9X13 inch, ungreased glass casserole dish. Mix all other ingredients in a small bowl and pour over potato wedges. Stir to coat potatoes well. Place in over uncovered and bake until potatoes are tender (approximately 45 minutes), being sure to stir every 15 minutes or so.

Cheesy Veggie Shells

Cheesy Shells Primavera

Ingredients:

1 12oz package of shells and cheese pasta mix.
2 tablespoons Low Fat Italian dressing
1 cup broccoli florets
1 red or green pepper cut into strips
1 cup baby peas (frozen)
1/4 teaspoon dried basil leaves
2 tablespoons Parmesan cheese

Instructions:

Cook shells and cheese pasta as directed on packaging using low fat milk.  In a large skillet, warm dressing over medium heat.  Combine broccoli and peppers and add to skillet.  Cook until vegetables are somewhat tender.  Add frozen peas and cook until peas are cooked through.  Mix cooked shells and cheese with basil and add to skillet.  Top with Parmesan cheese and serve warm.

Tomato Broccoli Lunch

Tomato Broccoli Lunch

Ingredients:

1 broccoli bunch
12 cherry tomatoes
3 tablespoons minced parsley
2 tablespoons chopped chives
Salt to taste

Instructions:

Wash and cut broccoli. Slice tomatoes into quarters. Place cut up broccoli in a take along bowl. Add cherry tomatoes on top of broccoli. Next sprinkle parsley, chives and salt on top of tomatoes. Do NOT mix ingredients. Cover bowl and chill in refrigerator until you’re ready to eat. Once you are ready to eat, remove lid from container and mix ingredients together. Microwave for 6-8 minutes depending on whether you want your broccoli soft or crunchy. Serve.

Super Bean Bake

Beans of All Kinds Bake

Ingredients:

1 16oz can butter beans
1 16oz can, great northern beans
1 16oz can garbanzo beans
1 16oz can black beans
1 16oz can pinto beans
1 16oz can kidney beans
2 cups tomato sauce
1 onion, chopped and sautéed
1 small green pepper chopped and sauteed
2 Tablespoons mustard
1 Tablespoon barbecue sauce of your choice
1 teaspoon dry mustard
1/4 cup brown sugar (if desired)

Instructions:

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