black bean soup

ingredients
1 cup tomato salsa
2 (15 1/2 oz) cans black beans, drained and rinsed
2 cups chicken broth
1 teaspoon lime juice
2 tablespoons chopped fresh cilantro
sour cream (optional)
cheese, shredded (optional)

directions
Heat the salsa in a large saucepan over medium heat, stirring often, for about 5 minutes.  Stir in the beans and broth.  Bring the mixture to a boil, then lower the heat and simmer the soup, covered for 15 minutes.

Let the soup cool slightly, then ladle half of it into a food processor or blender and puree it.  Return the pureed soup to the pot.  Stir in the lime juice and chopped cilantro and heat the mixture through.  Serve the soup warm, topped with a dollop of sour cream and sprinkled with cheese, if desired.  Makes 4 servings.

recipe from Family Fun magazine

whole wheat bread

ingredients

4 cups warm water
1 Tbsp salt
3/4-1 cup honey
1/2 cup wheat gluten
1/4 cup oil
5 cups whole wheat flour (+ about 3 more cups after first mixing)
2 Tbsp instant yeast

Beat all these ingredients together for 5 minutes.  Add more whole wheat flour until the dough pulls away from the sides.  Knead for 8 more minutes on lowest speed with bread attachment.  Shape the dough into loaves.  Let rise (about 45 minutes), then bake at 350 degrees for 30 minutes.

Makes 3 loaves
Recipe from Emilee Wells (Toledo 1st Ward)

healthy makeover: shepherd's pie

ingredients

2 lbs all-purpose potatoes, peeled and cut into quarters
1/2 cup low-fat milk
2 Tbls Neufchatel, reduced-fat cream cheese
salt and pepper

1 lb extra-lean ground beef
1 large onion, finely chopped
2 large carrots, chopped
2 celery stalks, chopped
1/2 cup dry white wine
1 tsp dried thyme
1 pkg (10 oz) frozen peas
1 pkg (10 oz) frozen corn

directions

In a covered 4-quart saucepan, place potatoes and enough cold water to cover;  heat to boiling on high.  Reduce heat to medium;  uncover and simmer 18 minutes or until tender.  Drain well;  return to saucepan.  Add milk, cream cheese, and 1/4 teaspoon each salt and freshly ground pepper;  mash until smooth.

Preheat oven to 425 degrees F.  Heat 12-inch skillet on medium-high until hot.  Add beef and 1/4 teaspoon each salt and freshly ground black pepper;  cook 3 to 5 minutes or until browned and cooked through, stirring.  With slotted spoon, transfer beef to large bowl.

To same skillet on medium-high, add onions, carrots, celery, and 1/4 teaspoon each salt and greshly ground black pepper.  Cook 8 minutes or until tender, stirring.  Add wine to skillet;  cook 2 minutes or until reduced by half.  Stir in thyme and reserved beef with any juices.

In 3-quart shallow baking dish, spread half of potatoes in an even layer.  Top with beef mixture, peas, and corn.  Spoon remaining potatoes evenly on top;  spread to cover filling.  Bake for 25 minutes or until top is golden brown.
Yield:  6 main-dish servings

Recipe from Good Housekeeping

all-bran muffins

1 cup butter
2 cups sugar
4 eggs
2 cups boiling water
1 qt. buttermilk (or 4 TBS white vinegar + milk to make 4 cups)
5 tsp. baking soda
5 cups flour (1/2 whole wheat)
1 TBS salt
1/4 pkg ALL-BRAN cereal (about 4 cups)
2 cups bran flakes cereal

Cream together the butter, sugar, and eggs.
Add the rest of the ingredients to the mix.

Store mixed muffins, covered in the refrigerator.  Will keep for about 3 months - so I'm told.
Use as desired - a few at a time.

Makes about 5 dozen large muffins.

Grease muffin tins or use liners.
Bake at 400 degrees for about 20 minutes.

peanut butter cookies

ingredients
1 cup peanut butter
1/2 cup shortening
1/2 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla
3 cups flour
3 teaspoons baking powder
1 teaspoon salt

directions
Cream together the peanut butter, shortening, butter, and sugars.  Add the eggs and vanilla and mix well.  Add the flour, baking powder, and salt.  Mix until just blended.

Roll the cookies into balls (whatever size you want) and then press with a fork.

Bake at 350 degrees for 10-12 minutes.

glowing green smoothie

yield:  about 60 ounces

ingredients
1 1/2 cups water
1 head romaine lettuce, chopped
1/2 head of large bunch or 3/4 of small bunch spinach
3-4 celery stalks
1/3 bunch cilantro (stems okay)
1/3 bunch parsley (stems okay)
1 apple, cored and chopped
1 pear, cored and chopped
1 banana
juice of one lemon

directions
Add the water and chopped head of romaine and spinach to the blender.  Starting the blender on a low speed, mix until smooth.  Gradually moving to higher speeds, add the celery, apple and pear.  Add the cilantro and parsley if you choose.  Add the banana and lemon juice last.

Recipe from The Beauty Detox Solution

israeli chopped salad

ingredients
1 large cucumber, diced
3 large tomatoes, diced
1 large zucchini, diced
1 cup chopped white onion
1 1/2 cups chopped parsley
3 Tbs. chopped mint
2 Tbs. fresh lemon juice
1 tsp. freshly ground black pepper
1 tsp. sea salt

directions
Place the diced cucumber, tomatoes, zucchini and onion in a large bowl.  Add the parsley and mint, and mix well.  Add the olive oil, lemon juice, black pepper and sea salt.  Mix and adjust the seasonings to taste.  Enjoy!

This recipe is from the book The Beauty Detox Solution.

oh boy waffles & cinnamon syrup

Oh Boy Waffles
4 1/2 cups flour (or 2 1/2 cups white + 2 cups whole wheat)
4 tsp baking powder
1 1/2 tsp salt
3 T. sugar
4 beaten eggs
4 1/2 cups milk
1/2 cup oil

Mix well in mixer or with a wire whisk.  Great for cooking in a Belgian waffle maker.
Makes approximately 20 waffles.

Cinnamon Syrup
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1-2 tsp cinnamon
1/2 cup whipping cream

In a medium saucepan, stir all ingredients together EXCEPT cream.  Stirring constantly, bring to a boil over medium heat.  Boil 2 minutes.  Remove from heat, stir in cream.  Cool 30 minutes.  Syrup will thicken as it cools.  Serve warm.

Recipes from the kitchen of Sherrie Heywood

sweet potato casserole

**This dish was one of the favorites this year at our Christmas dinner.  I added marshmallows.  Really, what is a sweet potato casserole without them?**

Ingredients

• 4 cups sweet potato, cubed
• 1/2 cup white sugar
• 2 eggs, beaten
• 1/2 teaspoon salt
• 4 tablespoons butter, softened
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
•  
• 1/2 cup packed brown sugar
• 1/3 cup all-purpose flour
• 3 tablespoons butter, softened
• 1/2 cup chopped pecans

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

(recipe from allrecipes.com)

makeover traditional lasagna

ingredients

• 1 pound extra-lean ground beef (95% lean)
• 1 package (14 ounces) breakfast turkey sausage links, casings removed and crumbled
• 3 cans (8 ounces each) no-salt-added tomato sauce
• 1 can (6 ounces) tomato paste
• 2 garlic cloves, minced
• 2 teaspoons sugar
• 1-1/2 teaspoons Italian seasoning
• 1/2 teaspoon pepper
• 9 whole wheat lasagna noodles
• 3 eggs, lightly beaten
• 2 cups (16 ounces) 2% cottage cheese
• 1 carton (15 ounces) reduced-fat ricotta cheese
• 1/2 cup grated Parmesan cheese
• 3 tablespoons minced fresh parsley
• 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
• 6 slices provolone cheese

directions

• In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, Italian seasoning and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, cook noodles according to package directions; drain.
• In a small bowl, combine the eggs, cottage cheese, ricotta cheese, Parmesan and parsley. Spread 1 cup meat sauce into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with three noodles, half of the cheese mixture, 1-1/3 cups sauce and 1/2 cup mozzarella cheese. Repeat layers. Top with remaining noodles and sauce.
• Cover and bake at 350° for 55-60 minutes or until bubbly. Top with provolone and remaining mozzarella cheese. Bake, uncovered, 15-20 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Yield: 12 servings.

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