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Recipe of the Week

Mediterranean Snow Peas

Posted by on Jun 24, 2013 in Recipe Of The Week | 0 comments

Mediterranean Snow Peas

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.

Bok Choy Stir Fry

Posted by on Jun 17, 2013 in Recipe Of The Week | 0 comments

Bok Choy Stir Fry

Ingredients

  • 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

Directions

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

Posted by on Jun 10, 2013 in Recipe Of The Week | 0 comments

RHUBARB DUMP CAKE

 

RHUBARB DUMP CAKE

 

1 lb.   fresh rhubarb, chopped (about 4 cups)

 

1/2 cup  sugar

 

1 pkg.  (3 oz.) JELL-O Strawberry Flavor Gelatin

 

1 pkg.  (2-layer size) white cake mix

 

1 cup  water

 

1/3 cup  butter, melted

 

3/4 cup  thawed COOL WHIP Whipped Topping

 

Make It

 

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.

 

Winter Chowder

Posted by on Jan 27, 2013 in Recipe Of The Week | 2 comments

Winter Chowder

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.

4. Enjoy!

Rhubarb Crunch

Posted by on Sep 3, 2012 in Recipe Of The Week | 0 comments

Rhubarb Crunch

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.

ENJOY!!

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