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!
Ingredients:
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 egg
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.
Mix well.
Pour into a casserole or oven ware dish. Bake approx 1 hour, top will be lightly golden brown.
Enjoy!!
FAVORITE RECIPE - Roasted Sweet Potatoes - Cindy Beauchamp
Recipe # 1
Directions
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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.
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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.
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3Bake uncovered 25 to 30 minutes or until potatoes are tender.
Recipe #2
Ingredients
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
Directions
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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