Dill Dip

Yield:
2 cups of dip
Ingredients:
1 cup sour cream
1 cup mayonnaise
1 teaspoon Worcestershire sauce
2 teaspoon seasoned salt
2 shakes  hot sauce
1 tablespoon minced onion
1 tablespoon parsley flakes
1 tablespoon dill weed (or 3 tablespoons fresh dill)
Instructions:
Mix all ingredients thoroughly. Serve with carrot sticks, broccoli, celery, etc. Store in refrigerator.


Preparation Time:
5 minutes

Cornbread

1 ¼ cups whole wheat pastry flour
¾ cup finely ground cornmeal or corn flour
2 T  brown sugar
2 t baking powder
½ t salt
1 cup milk or buttermilk
¼ cup olive oil
1 egg

Heat oven to 400. Grease or spray an 8 or 9 inch pan. Mix milk, oil and egg until well blended. In separate bowl mix dry ingredients and add to liquid and stir until moistened. Pour batter into pan and bake 20 to 25 minutes or until golden brown. I double this recipe and bake in a 9x13 pan for 25 minutes (need to check, it could 30minutes).

Coleslaw

1 medium head cabbage, chopped very finely
¼ cup shredded carrot
1/3 cup sugar
½ t. pepper
¼ cup milk
½ cup mayonnaise
¼ cup buttermilk
1 T white vinegar
2 T lemon juice

Put chopped cabbage and shredded carrots in a large bowl. Combine remaining ingredients in a separate bowl. Add this to the cabbage and mix until cabbage is well coated with dressing. Cover and refrigerate for minimum of 2 hours before serving

Buttermilk Biscuit Bubble Pizza

3 (7 ounce) packages refrigerated buttermilk biscuits
1/2 cup green pepper, seeded and finely chopped
1 small onion, chopped
1 cup sliced black olives
1 (10 ounce) can sliced mushrooms, well drained
2 cups favorite pasta sauce
4 cups grated mozzarella cheese (or to taste)
sliced pepperoni (any amount desired)
parmesan cheese

Directions: 1 Set oven to 375 degrees F.
2 Grease a 13 x 9-inch baking dish.
3 In a bowl combine the pasta sauce with the green pepper, onion, olives and mushrooms.
4 Cut EACH biscuit into four even pieces with kitchen shears.
5 Arrange HALF of the biscuit pieces in the greased baking dish (it might not cover all of the dish).
6 Spread HALF of the sauce on top of the biscuits.
7 Top with the full amount of pepperoni.
8 Then sprinkle HALF of the mozza cheese on top of the pepperoni.
9 Repeat the layers (remaining biscuits, then sauce, the remaining mozza cheese on top).
10 Sprinkle with a little grated Parmesan cheese on top of the mozza cheese.
 11 Bake for about 20-25 minutes or until the sides are golden brown.

Cracker Barrel Hashbrown Casserole

10.25 oz. can condensed cream of chicken soup
8 oz. grated cheddar cheese
1/2 cup melted butter OR margarine
1 onion - minced
1 tsp. salt
1/2 tsp. black pepper
2 lb. bag frozen shredded hash browns

Spray a 13" X 9" X 2" baking pan with non-stick cooking spray; set aside.

In a bowl, combine soup, cheese, butter, onion, salt, and pepper.

Gently fold the potatoes into the mixture and pour into prepared pan.

Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.

It's kinda sorta but not really the same thing, . But it's good.

Roasted Vegetable Pasta

8 oz.  whole wheat fettuccine or your favorite pasta

2 T. olive oil

1 small eggplant, diced in large pieces

1 small onion, diced in large pieces

2 tomatoes, diced in large pieces

1 small zucchini, diced in large pieces

1 red bell pepper

1 clove garlic, minced (or more if you are like me and love it)

1/4 cup butter, room temp or melted

1 T. fresh lemon juice

1/2 tsp. salt and pepper

1/4 cup freshly grated parmesan

1/2 cup chopped basil

Dice vegetables into one inch pieces and place on a large cookie roll pan (Note: if you use a pan with deeper sides it will steam the produce while it's roasting; which is fine if you like it that way. Otherwise, a shallow pan keeps veggies more firm and crisp.) Toss with olive oil and roast or broil for at least 15 minutes or until skins are evenly blistered and charred, turning as needed. Remove from broiler and set aside.

While vegetables are roasting, boil water for pasta and cook al dente and drain. In the meantime, in another bowl, combine garlic, butter, lemon juice, parmesan, salt, and pepper. 

When vegetables and pasta are done, add to the large bowl with the garlic, butter, and parmesan sauce and toss well. Serve with additional parmesan and basil on top.

Bon appetit!

Buttermilk Ranch Dressing Mix

Homemade Ranch Dressing Mix

1/2 cup Bob's Red Mill Buttermilk Powder

1 T. dried parsley flakes

1 tsp. dill weed

1 tsp. onion powder

1 tsp. dried chives

1 tsp. salt

1/2 tsp. garlic powder

1/4 tsp. pepper, ground 

Combine all ingredients either by hand or in a blender on low speed. Store in an airtight jar in a cool dry place until ready to use.

To make ranch dressing:  

Combine one tablespoon mix with one cup of mayonnaise and one cup milk.

To make ranch dip: 

Combine one tablespoon mix with one cup of mayonnaise and thin with just enough milk to make desired consistency.

For cooking recipes: 

Use one tablespoon mix per envelope of commercial Ranch Dressing.

Hint: For long term storage, seal in a vacuum pac such as a Food Saver or Seal-A-Meal bag.

Low Fat Oriental Chicken Salad

Dressing

2 cups water

2 T. brown sugar

3 t. dry pectin

1 T. rice wine vinegar

1 t. soy sauce

1 t. minced garlic

1 t. kosher salt

¼ t. black pepper

¼ t. paprika

1 package ramen noodles

1 cup water

½ t. chicken bouillon

3 cups torn green leaf lettuce

1 cup shredded Napa cabbage

2 green onions, white and green parts sliced on the diagonal

2 mushrooms, thinly sliced

1 rib celery, thinly sliced

½ cup cooked, shredded chicken

3 baby carrots, cut into matchsticks

1 T. roasted sunflower seeds

Combine dressing ingredients in a small saucepan. Heat over medium heat to boiling, whisking frequently. Cook at a low boil for about 10 minutes, until slightly reduced. Remove from heat, cool, and refrigerate.

Bring cup of water to boiling in saucepot. Add ramen noodles and boillon. Boil for 3 minutes then turn off heat and allow to cool (noodles will absorb excess liquid).

Combine lettuce, cabbage, onions, mushrooms and celery. Toss with 1/3 to ½ cup of dressing. Place in serving bowl and top with chicken, ramen noodles, carrots and sunflower seeds.

Serves one with approximately 525 calories – but this is a BIG salad and has enough protein to satisfy.

Slow Cooker Low Cal Sesame Green Beans

1 pound fresh green beans

½ t. sesame oil

½ t. olive oil

2 cloves garlic, sliced on the diagonal

1 shallot, chopped (about ¼ cup)

½ t. garlic salt

2/3 t. sesame seeds, toasted*
Sea salt and freshly ground black pepper, to taste

Remove the ends of the green beans and snap each into two or three bite-size pieces.

Place the oils in a slow cooker set on low. Add the garlic and shallots, topped by the green beans. Sprinkle all with garlic salt and sesame seeds. Cover and cook on low for about 4 hours (or high for 2 hours), until tender. Season with salt and pepper to taste just before serving.

Serves 2 large servings with 71.4 calories in each serving.

Low Fat Asian Linguine With Vegetables

2 ounces whole wheat linguine

1/4 cup chopped broccoli

1 t. sesame oil

1/4 cup Red bell pepper, cut into strips

1 Green onion, cut on the bias
2 fresh basil leaves, chiffonade

1/3 cup Oriental salad dressing

Cook linguine in boiling water as directed on package with broccoli; drain and set aside. In the same pot, heat the sesame oil over medium heat. Add the pepper and white parts of the onion (reserve the green parts) and stir fry for 2 – 3 minutes, until veggies start to soften. Mix in reserved linguine and broccoli and add salad dressing. To serve, top with slices of reserved green onion and basil leaves.

Dressing

2 cups water

2 T. brown sugar

3 t. dry pectin

1 T. rice wine vinegar

1 t. soy sauce

1 t. minced garlic

1 t. kosher salt

¼ t. black pepper

¼ t. paprika