Healthy Veggie Salad

To your bowl add the following in no order and to your own liking:
Lettuce or Spring Salad Mix
Cubed meat, cut up lunch meat, or leftover meat shredded
Capers
Artichoke Hearts (love the canned from Costco)
Roma Tomato (best because they aren't so juicy) or Cherry Tomatoes (sliced)
Bell Peppers (color is good)
Bacon Bits
Dried fruit like Cranraisins, Dried Blueberries, raisins
Mushrooms, sliced
Grated Cheese


For dressing, I love the Poppy Seed Dressing, or I add the oil from the Artichoke Hearts as my dressing

Print Recipe Here

Chicken Pita Salad

Mix the following together:

Canned Chicken, Tuna, or the meat of your choice

Hummus

Olives, sliced

Grapes, sliced

Cheese, grated

Capers

Can add other veggies like:

Bell Peppers, diced

onions, diced

Green onions (I would do only Green onions or Regular onions, not both)

Carrots, Sliced

Celery, Chopped

Salt & Pepper

Can add mustard, or a Dijon Mustard

To assemble:

Cut Whole Wheat Peta Bread in half and open to a pocket

Put in Lettuce, Spinach, or Spring Mix

Add above mixture to the top of the pocket

Eat with a napkin!

Print Recipe Here

Chewy Chocolate Chip Oatmeal Cookies

2 Cup Butter or Lard
2 Tsp Baking Powder 
1 Cup Sugar
 2 ½ Cup Packed Brown Sugar
1 1/4 Cup Milk(1/4 cup with regular eggs)
1 Tbs Vanilla
½  Tsp Salt 
3 ½ Cup Whole Wheat Flour 
3 Tbs Powdered Egg(or 4 Eggs)
5 Cups Oats 
2 Cups Semi-Sweet Chocolate Chips 
1 C. Chopped Nuts Optional 

Heat oven to 375 Degrees. 

Beat together Butter/Lard and sugars until creamy.  

Add eggs, milk, and vanilla; beat well.  

Add combined Flour, Baking Powder, and Salt; mix well. 

Stir in Oats, Chips, and nuts; mix well. 

Drop by tablespoon onto ungreased cookie sheet.  Bake 10-12 min.

My kids love these cookies..they are nice and fluffy and do not go flat like other cookies!

Print Recipe Here

Eggplant Parmesan Casserole

Eggplants prep: Cut the top off, slice ¼ inch thick lengthwise

Egg mixture: 6 eggs, ½ tsp salt, 3 tbs fresh parsley, ½ tsp pepper, ¼ cup Parmesan cheese

Take sliced Eggplant and dip in plain flour, then mix into egg mixture, letting sit for a while to soak it up for a couple of minutes.

Fry in olive oil, draining well.

In a Casserole dish, place in bottom of the pan in the following order:

marinara sauce(Can use Spaghetti Sauce)

Parmesan cheese

parsley

eggplant (layering them), getting sauce in between layers. 

Add ½ the marinara sauce as you did last time

Parmesan cheese

fresh basil leaves

mozzarella cheese

again with eggplant

Add more sauce

Parmesan cheese

parsley
basil

cover with mozzarella cheese

Bake 450 degrees middle rack for 8-12 minutes

My kids call this Eggplant Lasagna. As it tastes just like Lasagna.

Print Recipe Here

JoAnne's Complicated Bread

I do not take any credit for this very yummy bread.  My sister has major issues with sugar and corn products, and my mom was at a loss of how to feed her.  She worked very hard and we all suffered her taste tests.  This is the final result and well worth the other!

Prepare:
5 Cups Water (microwave for 3 1/2 minutes)

Mix together and set aside:
1/2 Cup  from water
3 Tbs yeast
1 Tbs powdered barley malt or another sweetener of your choice

While water is in microwave start this next section, pausing to mix the above.
Put in mixing bowl:
4 Cups Wheat Flour
1 Cup Barley Flour
2 Cups Oatmeal Flour
1/2 Cup quinoa flour
Note: Flours may be interchanged with other flours according to desire.  When adding other flours, add only a little at a time to see how it reacts with the other flours.  Do not put in extra barley flour though.
3 Tbs Flax Seed
3 Tbs Sunflower seeds (raw-not salted)
2 Tbs Poppyseed
2 Tbs Sesame Seed
2 Tbs Millet
5 Tbs Wheat Gluten (this holds the bread together)
2 Tbs Salt
1/2 Cup Powered Barley Malt or whatever sweetener you desire.

After mixing above, add the following:
The rest of the 5 cups of Water
2/3 Cup oil
Mix again.
Add another Cup of Wheat Flour and mix again.

If the batter is not too hot, add yeast mixture and mix in.

Let sit for about 20-30 min.

Add 5 more Cups of Wheat Flour until mixture is a good consistency for bread.
Note: may need more or less.  If the dough is too stiff, drizzle a little warm water and beat in.  If the dough is too soft, add more wheat flour.

Beat for 10 minutes.

Divide into greased loaf pans (Mom uses  5-8.5 x 4.5 x 2.5 Pyrex Loaf Pans) May season loaves as desired (she uses a brush and with melted butter, butters the top)

Heat oven to 400 degrees while loaves are rising to double in size. (should be to top of pan)

Bake 10 minutes.

Reduce oven heat to 350 degrees and bake for approximately 15 minutes.

Pull out of oven, turn out of loaf pan onto rack or cloth to cool.  Cover with cloth, and devour!

Print Recipe Here

Creme Filled Cupcakes

A patients wife brought some cupcakes to the hospital to share one day.  They were SO yummy that I went home and created my own!

So here is Jennifer's Version of Yumminess:

You will need:

A) 2 Cake Mix Box mixes upped like instructions call for, using paper lining, to make Cup Cakes. You can use any flavor or cake mix, I prefer Chocolate, but any work!

B) Filling Recipe:

• 1 cup Milk
• 1 instant Pudding Mix (any flavor, I use Vanilla for contrast sake)
• 1/4 cup Powdered Sugar
• 1 8oz of Cream Cheese

• Blend with hand mixer until smooth.  Stir in an 8oz tub of Cool Whip.  Refrigerate until needed, though it doesn't need it before you add to the cupcake.

C) Topping Recipe:

•  8 oz Cream Cheese
• 1 cup Butter–softened
• 6 cups Powdered Sugar
• 1 instant Pudding Mix
• 1 cup Milk

• With Hand Mixer, blend Cream Cheese and Butter until Smooth, Add Powdered Sugar and Pudding Mix blending the Milk in a little at a time until all is smooth and thick!
• I have also added just a touch of a flavored extract (like Lemon, Peppermint, Mint Etc) for a fun event!

D) Any Topping, sprinkles, Sugar & Food Coloring etc you would like to make it festive.

HOW TO ASSEMBLE:

1) Follow Cake mix box Recipe and cook, let them cool completely! (From Item A above)

2) With a knife, cut off the tops (don't ruin the tops as you will put them back on).  Add a spoonful of the "Filling" Recipe. (Item B above)

3) Put the top back onto correct cupcake!


















4) Using any method you would like, put on the "Topping" Recipe (Item C above).  I have used a plastic bag with a tiny corner out to make swirls, use a spoon and add a large dollop on top. Be creative!












5) Using Item D festive up your cupcakes.

6) Refrigerate until you serve them.

Print Recipe Here

Winter Fresh Fruit Salad

2 each of 3-4 fresh fruits(or equal amounts totaling 8 items) Like bananas, apples, oranges, tangerines, pomegranates, Etc.

1 15 oz can pineapple tidbits (save Juice)

Fruit Salad Dressing

Dip fruit like bananas and apples that brown in lemon water. Toss all fruits together. Pour dressing over fruit; stir gently to coat. Chill or serve immediately.

Fruit Salad Dressing

1 c. Pineapple Juice(Leftover from tidbits from the salad) or Orange Juice

1-2 tbs Cornstarch

2 tbs Sugar or honey

Pinch of salt

Using a wire whisk, stir cornstarch into cold juice. Add sugar or honey. Bring to a boil over medium heat, stirring constantly. Cook 1 to 2 min. until thick and clear. Chill. Thin with more juice if desired.

This is my most favorite Fruit Salad. Very Healthy!!!

Print Recipe Here