Quick and Easy Salsa

2 large garlic cloves
1 medium onion, cut into 8 pieces
2 jalapeno peppers
1/2 cup cilantro leaves
1 tsp. sugar
2 cans (15 oz. each) whole tomatoes, drained
1 Tbsp. lime juice
Tortilla chips

Place all ingredients except chips into blender. Pulse until everything is chopped to your liking. Serve with tortilla chips. Servings: 3 cups

Broccoli and Tortellini Salad

20 ounces fresh cheese-filled tortellini
1/2 cup mayonnaise
1/2 cup white sugar
2 Tablespoons cider vinegar
3 heads fresh broccoli, cut into florets
1 cup craisins
1 cup sunflower seeds

1. Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.

2. In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.

3. In a large bowl, combine broccoli, tortellini, craisins, and sunflower seeds. Pour dressing over salad and toss well to combine.

Marinara Sauce

I usually at least double this recipe. It is quick, easy, and really flavorful! It works well with spaghetti or any favorite pasta.

Marinara Sauce
Yields: 8 servings

INGREDIENTS:
2 (14.5 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 Tbs. fresh oregano
1 Tbs. fresh basil
1 Tbs. brown sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
3 Tablespoons olive oil
1/3 cup finely diced onion
1/2 cup chicken stock or white wine

DIRECTIONS:
1. In a food processor, place the tomatoes, tomato paste, chopped parsley, oregano, basil, salt, and pepper. Blend until mostly smooth or desired consistency.

2. In a large skillet over medium heat, sauté the onion and garlic in olive oil for 2 minutes or until onion is translucent. Add the blended tomato sauce and white wine or chicken stock.

3. Simmer for at least 30 minutes, stirring occasionally. Adjust seasonings to taste.

Candied Walnut Gorgonzola Salad

The candied walnuts alone are amazing -- and amazingly easy to make! I usually make extra and serve them on the side.

1/2 cup walnut halves
1/4 cup sugar
3 cups mixed greens
1/2 cup dried cranberries
1/2 cup crumbled Gorgonzola cheese
1 Tablespoon raspberry vinaigrette
1 Tablespoon white vinegar
1 Tablespoon olive oil

1. Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool.

2. In a large salad bowl, combine the mixed greens, cranberries, cheese, vinaigrette, vinegar, and olive oil. Toss gently. Add candied walnuts, and toss again.

Green Bean Casserole

1 (10 3/4 oz.) can cream of mushroom soup
1/2 cup milk
1 tsp. soy sauce
dash of pepper
4 cups cooked green beans
1 1/3 cup French's french fried onions

Mix soup, milk, soy sauce, pepper and beans and 2/3 cups onions in 1 1/2 qt. casserole.
Bake at 350 for 25 min. or until hot.
Stir.
Sprinkle with remaining onions. Bake 5 min. Serves 6.

Tex-Mex Rice

1 1/2 cups long grain brown rice
1 large onion chopped
2 cloves garlic, minced
16 oz. can tomatoes and juice
2 tsp. poultry seasoning
1 1/2 tsp. chili powder
1/2 tsp. cumin

Saute onion and garlic until slightly softenend. Drain tomatoes, reserving liquid. Add a bit of water to reserved liquid until you have 3 1/2 cups total liquid. Coarsely chop tomatoes and add to onions. Stir in seasoning, bring to a boil. Turn heat low and steam for 50-55 minutes. No peeking! (My Mom also adds fried bacon to this, I know it may sound strange, but it's really good!)

Jimmie Johnson's Guacamole

4 medium avacados, skin and pit removed
2 Tbsp. sour cream
2 Tbsp. hot sauce
1 -1 1/2 tsp. garlic salt
black pepper to taste
2 Tbsp. italian dressing
1 tsp. freshly squeezed lemon juice
1 tsp. grated parmesan cheese
Tortilla Chips for serving

In medium bowl mash avacado to desired smoothness. Stir in remaining ingredients. Sprinkle with parmesan cheese and refrigerate until serving.

1/2 cup is 246 cal. 23 g. fat, 3 g. protein, 11 g. carbs, 7 g. fiber

Jello Pear Salad

Okay, I have to admit I am not a big fan of Jell-O salads. However, Jared's Grandma makes this one whenever we visit and I LOVE it!

1 large pk jello (peach for peaches, lime for pears)
1 ½ cup boiling water
1 large can pears or peaches
8 oz low fat cream cheese
8 oz cool whip

Drain fruit and reserve juice. Add ½ juice to fruit and puree. Add cream cheese. Beat until smooth. Mix Fruit juice and water to jello. Pour into first mixture. Fold in cool whip. Refrigerate until set. (I think she uses a 9x13 pan)

Perfect Baked Potato

This may seem obvious to some, but I remember calling my Mom panicked my first year of college when I was cooking dinner for a boy and didn't know how long or what temp. to bake potatoes. So when I saw this little family circle tip, I had to keep it!

Heat oven to 425 degrees. Poke 3 holes into center of each of 4 (10 oz.) unpeeled russet potatoes. Place on center rack of oven. Bake 40-50 minutes or until tender.

Homemade Mac-n-Cheese

1 1/4 cups low-fat milk
2 Tbsp. all-purpose flour
1/4 tsp. salt
4 oz. reduced fat cheddar cheese
1/2 lb. elbow macaroni, cooked

In a large jar with tight-fitting lid, shake milk and flour together until completely mixed. (I just whisk them together in a bowl...) Pour into saucepan, and add salt. Bring to a boil over medium-high heat, whisking constantly, and cook 3 minutes. Stir in cheeses, whisking until melted and well combined. Pour cheese sauce over hot pasta.

Sweet Sausage Stuffing

1 lb. sweet italian sausage, casing removed
1 pkg. defrosted chopped frozen spinach (squeeze all the juice out of it til dry)
1/2 stick of butter
2 Tbsp. olive oil
1 med. onion chopped
2 cloves garlic, minced
handful of chopped fresh parsley
2-3 pinches of ground nutmeg
pepper
6 slices of bread, toasted and lightely buttered
1 egg
1/4 cup grated parmigiano reggiano cheese

Brown sausage. Drain fat. Put in a bowl with the spinach. Wipe out pan and return to heat. Melt butter and oil. Add onion and garlic and parsley until soft (3-5 minutes). Add sausage and spinach. Sprinkle with nutmeg and pepper. Dice up toasted, buttered bread and add to pan. Whisk together the egg with the cheese and pour over pan. Mush it all together and continue cooking a few minutes longer.

Perfect Turkey Gravy

5 Tbsp. butter
1/2 cup flour
1 pkg. (32 oz.) chicken broth

1. Melt butter in a large saucepan over med-low heat. Add flour; cook 3 minutes, stirring. Whisk in broth.

2. Increase heat to med.-high; bring mixture to a boil, stirring constantly. Reduce heat to low; let simmer 15 minutes, stirring.

3. At this stage you can either serve it (skip to last line of recipe) or let it cool completely and transfer it to a covered container and store in the refrigerator for up to 3 days.

4. When ready to serve, reheat gravy, add pan juices from turkey, and heat to boiling. Thin gravy with more broth or water if it's too thick. Makes 5 cups.

Orzo with Peas

1 1/2 cups uncooked orzo pasta
1 cup frozen peas, thawed
3 Tbsp. unsalted butter
1 tsp. fresh oregano, chopped
1/2 cup crumbled feta cheese
2 tsp. fresh lemon juice
1/2 tsp. grated lemon zest
salt/pepper

1. Bring 3 quart pot of water to boil. Lightly salt water, add orzo. Cook for 9 min. stirring occasionally. Stir in peas and return to a boil; boil 1 min. then drain.

2. Toss orzo and peas with butter and oregano, stirring until butter is melted. Stir is cheese, lemon juice, zest, salt and pepper. Serve warm.

221 cal, 10 g. fat, 25 g. carb, 2 g. fiber (makes 6 equal servings)

Cranberry Meatballs

Meatballs:
1 1/2 lbs. lean ground beef
1/2 lb. ground sausage
2 Eggs
2 slices of bread, crumbled
1/2 tsp. garlic powder
1 tsp. salt
1 Med. Onion, chopped
1/3 cup ketchup
6 Tbsp. parsley, chopped and divided

Sauce:
1-16oz. can while cranberry sauce
3/4 cup chili sauce
3 Tbsp. brown sugar
1 Tbsp. lemon juice
1 Tbsp. fresh rosemary, chopped

Meatballs: Heat oven to 350* Mix beef, sausage, eggs, crumbled bread, garlic powder, salt, onion, ketchup and 4 tbsp. chopped parsley. Blend well in a large bowl. Form into small, evenly sized balls and place on a large baking dish with sides.

Sauce: Mix cranberry sauce, chili sauce, brown sugar, lemon juice, rosemary, and remaining 2 Tbsp. chopped parsley. Heat in a saucepan over low heat until cranberry sauce melts. Pour over raw meatballs and bake 45 minutes at 350*

Cheesy Rice--Kid Pleaser!

1 1/2 cups uncooked white rice
3 cups water
1 tsp. salt
1 1/2 cups shredded Monterey Jack Cheese (about 6 oz.)
1/2 cup grated Parmesan Cheese
1/4 cup butter, softened

Heat rice, water and salt to boiling, stirring once or twice. Reduce heat, cover and simmer 14 minutes (do not lift lid, or stir!) Remove from heat. Fluff rice slightly with fork. Cover and let steam 5-10 minutes. Stir in cheeses and butter. (This is a dish kids love! I sometimes add some peas to it for a little more nutrition!)

Healthy Mac & Cheese

Okay, I tried this last night and it is SO yummy. You have to eat it right away, while it's warm and fresh, and it tastes almost afredo-sauce-like! With no butter!? It may seem like more of a hassle, but it comes together quickly and easily and so much tastier/healtheir than traditional mac and cheese.

2 cups uncooked whole-wheat elbow noodles
1 (10 oz.) pkg. of frozen chopped broccoli (I used 14 oz. pkg. and use Bird's eye, it gives you good chopped broccoli, and not all those woody little stems and no tops!)
1 3/4 cups low-fat milk, divided
3 tbsp. flour
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. ground white pepper (I just used black)
3/4 cup shredded extra-sharp cheddar cheese
1/4 cup shredded parmesan cheese (I just used 1 cup shredded italian blend cheeses...and forgot the cheddar/parmesan combo.)
1 tsp. dijon mustard (I didn't use it)

1. Bring large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli to the pot and boil 4-5 additional minutes.

2. Heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk remaining 1/4 cup milk, flour, garlic powder, salt and pepper in small bown until combined. Add the flour mixture to the simmering milk. Return to a simmer and cook, whisking continuously, until the mixture is thickened (2-3 minutes). Remove from heat and whisk in cheese.

3. Drain pasta and broccoli and add to the cheese sauce. Return to heat and cook, stirring through until heated (about 1 minute...I didn't do that!)

Homemade Refried Beans

2 Tbsp. olive oil

2 cloves garlic, minced

1 c. chopped onion

12 oz. cooked pinto beans

1/2 tsp. dried oregano

1/2 tsp. ground cumin

Heat oil, add garlic and onions until tender (about 10 mn.) Reduce heat. In separate bowl, mash up the beans with a potato masher. Add beans to onion mixture. Cook 5 minutes, stirring frequently.

(I love to cook Mexican food and those canned refried beans, just don't do it for me...although I'll bet you could use the canned WHOLE pinto beans to make this one!)