1 – 1/2 Teaspoons butter
1 clove garlic, minced
1/2 Teaspoon Italian Seasoning
1/2 pound fresh snow peas, trimmed
1 Tablespoon water or more as needed
1 Tablespoon extra virgin olive oil
1 Teaspoon fresh lemon juice
Salt and pepper to taste
Melt butter in a skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. Stir in Italian seasoning and snow peas. Add water; cook and stir until peas are bright green and tender, about 2 minutes. Stir in olive oil and lemon juice. Season with salt and black pepper.
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 8 cups chopped fresh bok choy
- 2 tablespoons reduced-sodium soy sauce
- Salt and ground black pepper
Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.
RHUBARB DUMP CAKE
1 lb. fresh rhubarb, chopped (about 4 cups)
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
1 pkg. (2-layer size) white cake mix
3/4 cup thawed COOL WHIP Whipped Topping
HEAT oven to 350ºF.
PLACE rhubarb in 13×9-inch baking dish; sprinkle with sugar and dry gelatin mix.
BEAT cake mix, water and butter with whisk until well blended. Pour over rhubarb; spread to completely cover rhubarb.
BAKE 45 min. or golden brown. Serve warm topped with COOL WHIP.
3 medium potatoes – peeled and cut into 1/4 pieces
1/2 cup chopped onion
1 cup water
3/4 teaspoon onion powder or onion salt
1/2 teaspoon pepper
1/8 teaspoon salt
2 drops Franks hot sauce
1/2 cup cubed fully cooked ham (1/4 inch pieces)
1 cup fresh or frozen Brussels sprouts, quartered
1 1/2 cups fat free milk
3/4 cup shredded reduced fat Colby-Monterey Jack Cheese – divided
1. In a large saucepan, bring potatoes, onion and water to a boil. Reduce heat. Cover; cook for 10-12 minutes or until tender. Do not drain. Mash potatoes (mixture will not be smooth). Stir in onion salt, pepper, salt and hot sauce. Set aside.
2. In a large non-stick skillet coated with cooking spray, saute ham and Brussels sprouts for 5-6 minutes or until sprouts are tender. Stir into the potatoe mixture. Add milk. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until heated through, stirring occasionally.
3. Gradually stir in 1/2 cup cheese; cook for 2-3 minutes or until cheese is melted. Garnish with remaining cheese.
Makes 8-10 servings
- 4 cups diced rhubarb
- 1 tsp cinnamon
- 1 cup flour
- 1 tsp vanilla
- 1 cup sugar
- 1 cup brown sugar
- 1 cup water
- 3/4 cup uncooked quick oatmeal
- 1/2 cup (1 stick) butter, softened
- 2 tbsp cornstarch
Mix the flour, oatmeal, brown sugar, butter and cinnamon with fingers or pastry blender until crumbly. Press 1/2 or mixture into bottom of 8 or 9 inch square pan. Top with rhubarb; set aside
In a saucepan, combine sugar, cornstarch, water and vanilla; cook over medium to high heat until thick and clear – about 5 minutes. Pour over rhubarb. Top with remaining flour mixture.
Bake at 350 degrees 45-60 minutes, or until rhubarb is tender and topping is lightly browned.