FAVORITE RECIPE – Fruit and Red Lettuce Salad (serves 8-10)
Recipe from Pam Keeling, Rockford IL (Salads are her specialty) c/o Bonnie Johnson This one is my favorite!
1 head red lettuce
3-4 kiwis peeled and sliced
8-12 strawberries sliced
1 small can mandarin oranges drained
1 bunch green onion or 1/4 sliced red onion
1/2 pkg crumbled feta cheese
1/2 c. dried cranberries
Handful of glazed pecans or candied walnuts
Dressing: Marzetti’s celery dressing or poppy seed dressing or Brianna’s dressing with the strawberry on the bottle. (Brianna’s is lower in fat) It is a raspberry vinaigrette. NOTE: Dressing, feta cheese and nuts are added just before serving.
FAVORITE RECIPE – Kevin & June Ward’s “Easy Corn Casserole”
Here is a great comfort food recipe (sorry not diet):
1 one stick of butter, melted
1 pkg of corn muffin mix
1 cup of sour cream
1 14.75 oz of canned corn, drained
1 14.75 oz of cream style corn
Preheat oven to 350 degrees.
In a large bowl melt one stick of butter.
After slightly cooled, add one egg, corn muffin mix, sour cream, drained kernel corn and cream style corn.
Pour into a casserole or oven ware dish. Bake approx 1 hour, top will be lightly golden brown.
FAVORITE RECIPE - Roasted Sweet Potatoes - Cindy Beauchamp
Recipe # 1
1Heat oven to 425°. Grease bottom and sides of jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with shortening. Peel sweet potatoes; cut crosswise into 3/4-inch slices, halving larger sweet potatoes if necessary. Place potatoes in single layer in pan.
2Mix remaining ingredients in small microwavable bowl. Microwave uncovered on High 20 to 30 seconds or until hot. Stir oil mixture; brush over potato slices.
3Bake uncovered 25 to 30 minutes or until potatoes are tender.
4 sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
1/4 cup honey
2 teaspoons ground cinnamon
Salt and freshly ground black pepper
Preheat oven to 375 degrees F.
Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
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