Chicken Ratatouille

I tweaked this dish from one that was posted here.  I added some spices that weren't in the original recipe including cayenne pepper to give it a little zing. 

1 tablespoon Olive Oil

1 pound cooked chicken breasts or cooked  ground turkey

1 large sweet onion

1-2 T minced garlic (to taste)

1 red pepper, cut in approx 1/2″ pieces

1 yellow or orange pepper, cut in approx 1/2″ pieces

1 medium eggplant, peeled, and cut in 1/2″ pieces

1 zucchini, quartered and sliced

1 summer squash, quartered and sliced

12 oz. white mushrooms, sliced

1 large can tomato puree (I added about a can full of water, too)

salt, pepper

3 tablespoons dried basil, crushed

garlic powder

4 packets Splenda

Cayenne pepper

Oregano

Saute  minced garlic and onion in  1 1/2 t olive oil until onions are translucent.   After 3 minutes add the peppers, and the rremaining 1 1/2 t olive oil, stir frequently.  After 3 minutes add the eggplant. Cook for 5 minutes then add the mushrooms, zucchini, and squash. Cook for 5 minutes. Add the tomato puree and spices

Add the Splenda, salt, pepper, basil, and very generous amounts of garlic powder. Mix well and bring to boil. 

Add the chicken after the sauce tastes right. The more you stir the chicken shreds which is actually not a bad thing.

Reduce heat and cook on low for 15 minutes (or more).

Good by itself, or you can serve with brown rice. This reheats very well.

DROP SUGAR COOKIES

Submitted by Sara O'Dell

 This is one of my favorite cookie recipes!  I love the taste of sugar cookies, but hate the rolling and cutting out they usually require.  When I saw this recipe on the side of a bag of sugar or flour once upon a time, I quickly tried it out and have loved it ever since.  It's the only way I do sugar cookies!

Drop Sugar Cookies

2 1/2 c    flour

3/4 t     salt

1/2 t     baking soda

1/2 c    butter

1/2 c    vegetable shortening

1 c      sugar

1 t       vanilla

1         egg

2 T      milk

Preheat oven to 350.  Stir dry ingredients together, set aside.  Cream butter, shortening, and sugar until light and fluffy.  Add egg and vanilla, mix in.  Beat in dry ingredients until smooth.  Blend in milk.  Roll into 1-inch balls (or use a cookie dough scoop) and place onto a greased cookie sheet - flatten the balls just slightly.  Bake about 12 min. or until lightly browned at edges.

BLACK BEAN HUMMUS

I have not been a great fan of hummus but this black bean version my daughter made changed my mind!

Click here for the original link with additional info. Lauren made some changes in her version:

She used lime instead of lemon; used a little less Tahini; and was liberal with the cumin.  She also used dried beans she  had cooked the day before and just added water instead of the reserved bean liquid.

BLACK BEAN HUMMUS

• 2 cup black beans, drained. Reserve liquid.
• 1 garlic clove
• 2 tbsp tahini
• 3 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp paprika
• pinch of cumin
• 1 tbsp olive oil
• 1 – 4 tbsp reserved liquid

Instructions

1. Add all the ingredients to a food processor, except the liquid reserved from beans.
2. Mix until smooth.
3. Taste and add any additional spices.
4. Add one tbsp at a time of the reserved liquid until you get the consistency desired. I usually add 3 tbsp.

COW COOKIES

This yummy dough holds it's shape very well so it is perfect for making large individual cookies.

COW COOKIES

Cream together:

1 c. margarine

1 c. brown sugar

Add:

2 eggs

2 t vanilla

2 T milk

Add:

1 t salt

1 t baking powder

1 t baking soda

2 c flour

Add:

2 1/2 c oatmeal

1 12 oz. pkg. chocolate chips

1 1/2 c. chopped walnuts 

Scoop out 1/3 c dough per cookie and place on cookie sheet.  Bake at 350 degrees for 12-15 min.

WHOLE WHEAT BANANA OATMEAL CHOCOLATE CHIP COOKIES

This cookie could be called relatively healthy as it has such good ingredients.  It is one of our family favorites.

 This was a basic recipe a woman in my ward shared when I was a little girl.  I later tried it with whole wheat flour and liked it.  Of course, when I added chocolate chips it was a winner!!

WHOLE WHEAT BANANA OATMEAL CHOCOLATE CHIP COOKIES

Cream together:
3/4 cup butter
1 cup sugar
2 eggs

Add:
**1 c mashed bananas (usually 2 bananas)
1 t vanilla

Mix well and add:
1/2 t baking soda
1 t salt
1/4 t nutmeg
3/4 t cinnamon
1 1/2 c whole wheat flour

Stir in:
1 3/4 cup oatmeal (I prefer quick oats but any work)
2 cup chocolate chips
Optional: 1/2 cup chopped nuts

Drop by teaspoonfuls on cookie sheet and bake at 400 degrees for about 10 minutes.

**Hint: I freeze ripe bananas in their skins if I am not ready to use them.  I put them in the microwave for about 1 minute and they are ready.  You never need to throw out those over-ripe bananas again.

Just Like Olive Garden Minestrone Soup

The soup at Olive Garden seems to be the gold standard for comparison.  This one comes  pretty close!

Just Like Olive Garden Minestrone Soup

1 pound ground beef (browned and drained)
2 stalks celery, chopped
1 medium onion, chopped
1/2 c chopped carrots (optional)
2 (16 oz) cans Italian Stewed Tomatoes
1 can red kidney beans
1 can northern beans
2 cans water
3 beef bouillon cubes
1 t oregano 
1/2- 1 t salt
pepper to taste 
1/2 c cooked macaroni shells


Combine all ingredients and cook for 15 minutes.
Serve with 2 T parmesan cheese sprinkled on top

NO BAKE COOKIES

Many of you probably have this classic recipe.  It is a favorite recipe from my childhood that is still requested by my own family every time we get together.  Someone once asked me  if these cookies kept well. I didn't know the answer as they always disappear within one day!

NO BAKE COOKIES

In heavy saucepan combine:
1 cube buttter
2 cups sugar
1/2 cup milk
1/3 c baking cocoa

Bring to a rolling boil and boil for 3 minutes. Remove from heat and add:
1 t vanilla
2 large scoops peanut butter (about 2/3 cup)
2 1/2 to 3 cups oatmeal

Working quickly drop by tablespoonfuls onto waxed paper and let cool.