Heather's Recipes

I saw a neighbor make this salad and after seeing it I really wanted to try it to see if it was good. Here are the ingredients: Baby spinach red leaf lettuce handful of black beans handful of Craisins (I added this one) 1/2 avacado-cut into chunks 1/2 lemon-squeeze over salad pepper No dressing. While I was buying the ingredients, comparing lemons vs. bottled lemon juice. I bought the bottled juice. It might be better with real lemons, but I am cheap. I really liked this salad. After washing the spinach and lettuce, I put it all in a tupperware container to stay fresh. I opened a can of black beans rinsed and put in a ziploc bag. So to make this salad it was all ready except to cut up the avacado. With the lemon juice as your salad dressing this salad is great for you. Really all salads are good for you, it is the salad dressing that adds most of the calories and fat. I read the lemon juice bottle and was amazed at the 0 calories, 0 fat, 0 everything. Awesome! I really like...

I found this on Allrecipes to make. For my leftover night tonight, I am going to make this from leftovers and maybe some orange chicken with leftover chicken also. I have never made Ham Fried Rice before so I hope it turns out okay. INGREDIENTS 2 eggs, lightly beaten 1 1/2 teaspoons canola oil or vegetable oil (I will use Olive Oil-healthier) 3/4 cup cold cooked rice 2/3 cup diced fully cooked ham 3/4 teaspoon garlic powder 1/4 teaspoon ground ginger Dash pepper 1 dash chili powder 1 1/2 teaspoons soy sauce DIRECTIONS In a small skillet, cook and stir eggs in oil over medium heat until eggs are completely set. Remove and set aside. In same skillet, cook the rice, ham, garlic powder, ginger, pepper and chili powder if desired until heated through. Stir in soy sauce and reserved eggs. Serve immediately. Nutritional Analysis: One 1-cup serving (prepared with egg substitute and reduced-sodium soy sauce) equals 193 calories, 6 g fat (1 g saturated fat), 14 mg cholesterol, 810 mg sodium,...

Mix up some of your favorite fruit. Okay if it is frozen, fresh, canned, mixture of all of them. Then add one large can of Peach Pie filling. Mix and refrigerate until ready to serve. I got this recipe from Randy's sister's mother-in-law Joanna. Grandma Ruth made it for dinner on Sunday and it was really good.

Ingredients: 1 cup dried pinto beans 3-1/2 cups water 1/4 cup chopped onion 1 can (4 ounces) chopped green chilies 1 garlic clove, minced 1 tablespoon chili powder 1-1/2 teaspoons salt 1-1/2 teaspoons ground cumin 1/2 teaspoon dried oregano 1 boneless pork shoulder roast (1-1/2 pounds), trimmed 1 package (10-1/2 ounces) corn chips 1/4 cup sliced green onions Shredded lettuceShredded cheddar cheese Chopped fresh tomatoes Salsa ~Directions: Place beans and enough water to cover in a 3-qt. saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. In a 3-qt. slow cooker, combine water, onion, chilies, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender. Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from coo...

If you are going to mush raw hamburger & eggs with seasonings in your hands (hold your breath so you don't puke), you may as well double the recipe and freeze half of it, so you only have to do this once for two recipes. I got this from Too Many Recipes & really liked how the meatballs turned out. For the Meatballs: (Double this if freezing half) 1 lb lean ground beef 1/2 cup dry bread crumbs 1/4 cup oatmeal 1 small onion, diced 1 dash Worsterchire sauce 1 dash onion powder 1 dash salt 1 egg For the sauce: 6 tablespoons white vinegar 3/4 cup sugar 2 tablespoons soy sauce 3 tablespoons cornstarch Add later: 1 (15 ounce) can pineapple chunks, undrained Directions: 1. Combine all meatball ingredients in a large bowl and mix thoroughly. 2. Shape into walnut-sized balls and place on a cookie sheet. 3. Cook meatballs: Bake at 400 for 20 minutes or so. (May freeze at this point by placing meatballs on a foil-lined cookie sheet and freezing. After frozen, remove from cookie sheet...

This was delicious! Thanks Laurel for the recipe. I loved it spicy, but the rest of the gang was eating more crackers and milk than the stew. We had this for dinner tonight, I will change the ingredients just a little and definitely make it again. Yep, I didn't have barley and had to ask the lady at the store for it. She didn't know where it was, we finally found it next to the dried beans, peas, rice section. I am also adding this to my healthy label because yep its healthy. Most of Laurels recipes are. Ingredients 1 tsp. oil (extra virgin Olive) 1 c. chopped onion 2 c. (or 1 can) chicken broth (fat free, low-sodium) 2 c. water 1/2 c. quick-cook barley 1/4-1/2 tsp. chili powder (2 tsp. for spicy) 2-3 c. frozen corn, green beans, peas (I used one 16 oz. frozen mixed veggie with corn, carrots, peas, and green beans-perfect) 2 c. shredded chicken (I used canned, really easy) 1 can diced tomatoes (no chilis, add the chilis for spicy) 1 Tb. dried parsley or cilantro Directions Sau...

I made this on Sunday and it has great potential. It tasted good, but looked like puke. (Eat it at your own risk) You could also call this Christmas Jell-O since it was Green and Red. Inspired by Randy's mom. Definitely make this again and try different, fruit, Jell-O and yogurt. One package Jell-O (Lime is what I had on hand) mixed in fruit (Frozen mixed berries, blueberries, raspberries, blackberries) One serving size yogurt (I used vanilla my favorite) Fat Free Cool Whip Make Jell-O according to directions and add in the fruit before refrigerating. After 1 or 2 hours take out and mix in the yogurt and put in individual serving dishes and top with Cool Whip. Refrigerate for the remaining 1-2 hours until set.

Serves: 4 INGREDIENTS 4 large chicken breasts olive oil salt and pepper 1 cup pasta sauce 8 oz. mozzarella cheese DIRECTIONS 1. Preheat the oven to 350° F. 2. Heat the sauce in the microwave or over the stove until hot.3. Pound the chicken breasts until they have a uniform thickness. Season the chicken with salt and pepper. Heat enough oil to cover the pan in a nonstick pan over medium heat until hot. Sauté the chicken breasts until cooked through and golden, about 5 minutes on the first side and 3 minutes on the other. 4. Dip the chicken in the sauce and then add to a casserole dish. Pour remaining sauce over and top with cheese. Bake the chicken in the oven until the cheese is melted. NUTRITION INFO Calories: 349 Fat: 16 g Carbohydrates: 6.7 g Protein: 42 g

Serves:6 INGREDIENTS Ingredients for dressing: 3 tablespoons olive oil 3 tablespoon vinegar 2 tablespoon sugar 1/4 teaspoon pepper 1 tablespoon low sodium soy sauce Ingredients for salad: 1 small head red or green cabbage (or 1/2 of each) 2 green onions, chopped 1 carrot, peeled and grated 1 package Ramen noodles, crushed DIRECTIONS 1. Make dressing by combining ingredients in a large bowl. Stir to dissolve sugar. 2. Combine the first three salad ingredients, toss well. Add crushed ramen noodles and dressing to salad and toss again.3. Serve right away or cover and refrigerate to allow the flavors to blend. NUTRITION INFO Calories: 148.4 Fat: 8.6 g Carbohydrates: 17.4 g Protein: 2.3 g

Serves: 6 INGREDIENTS 4 cups thinly sliced raw potatoes 1 onion 1 tablespoon chopped parsley (optional) 3 tablespoons whole grain flour 1/8 teaspoon pepper 1-1/2 teaspoons salt 3 tablespoons low cholesterol margarine 1-1/2 cups skim milk DIRECTIONS 1. Layer potatoes and onions in casserole, sprinkling flour between each layer. 2. Heat milk and margarine and season with salt, pepper, and parsley. Pour sauce over all layers. 3. Bake 1 hour covered at 350° F. Remove cover and bake additional 30 minutes. NUTRITION INFO Calories: 147 Fat: 6 g Carbohydrates: 20 g Protein: 4 g

Serves: 6 INGREDIENTS 1-1/2 cups cooked chicken breast, shredded into bite-sized pieces 4 cups torn fresh spinach leaves 2 green onions, thinly sliced 1 (8 oz) carton of nonfat sour cream 1/4 cup plain, nonfat yogurt 2 tablespoons whole grain flour 1/4 teaspoon ground cumin 1/4 teaspoon salt 1/2 cup 1% milk 1 jalapeño pepper, seeded and minced 6 whole wheat tortillas, 6-8 inches in diameter 1 1/2 low fat shredded cheddar cheese DIRECTIONS 1. In a medium sized saucepan, cook fresh spinach with a small amount of water, covered, for 5 minutes on medium-high heat. 2. In a large bowl, combine cooked chicken, spinach and green onions. Mix well and set aside. 3. Make the sauce: In a medium sized bowl, combine sour cream, yogurt, flour, cumin and salt. Add milk and jalapeño pepper and mix well. 4. Pour half the sauce into the chicken and spinach mixture and mix well. Divide the filling among the tortillas. Fold opposite ends of a tortilla up about 1 inch over filling then fold the left and rig...

Serves: 8 INGREDIENTS 2 tablespoons olive oil 2 tablespoons brown sugar 2 tablespoons fresh lime juice 1 teaspoon ground cinnamon 1/4 cup fresh mint, chopped 2 apples, cored and cut into 1" pieces 2 bananas, peeled and cut into 1" pieces 2 peaches, pitted and cut into 1" pieces 4 kiwifruit, peeled and sliced into 1" pieces 1 can pineapple chunks 16 strawberries, washed and hulled DIRECTIONS 1. Prepare grill. 2. In a small bowl, combine oil, sugar, lime juice, cinnamon and mint. Mix until sugar is dissolved. 3. If using wooden skewers, soak in water for about 10 minutes to prevent from scorching. Alternate fruit pieces and thread onto skewers. 4. Brush kebabs with the sugar mixture then place on grill. 5. Grill kebabs for about 6-8 minutes, turning frequently until fruit starts to brown and is heated through. NUTRITION INFO Calories: 171 Fat: 4 g Carbohydrates: 36 g Protein: 1 g

Serves: 6 INGREDIENTS 2 tablespoons butter 1/4 cup onion, chopped 1/4 cup celery, chopped 1 jalapeño pepper, seeded and minced 2 tablespoons whole grain flour 3 cups 1% milk 2 cups skinless and boneless chicken, chopped 1-1/2 cups fresh or frozen corn kernels 1 teaspoon fresh (or 1/4 teaspoon dried) thyme 1/4 teaspoon ground red pepper 1/8 teaspoon salt 1 (14.75 oz.) can of creamed corn DIRECTIONS 1. Melt butter in a large Dutch oven over medium heat. 2. Add onion, celery, and jalapeño and cook about 3 minutes or until tender. 3. Add flour and cook for 1 minute, stirring constantly. 4. Stir in milk, chicken, corn, thyme, red pepper, salt and creamed corn. 5. Bring to a boil then reduce heat to medium and cook for about 5 minutes, stirring frequently. NUTRITION INFO Calories: 350Fat: 7 g Carbohydrates: 49.9 g Protein: 26.7 g

Serves: 5 INGREDIENTS 2 tablespoons margarine 1/2 cup chopped onion 3/4 cup chopped celery 2 (10 oz.) packages frozen broccoli, thawed enough to separate 2 cups fat-free chicken broth 1 cup nonfat milk 1/2 lb. processed reduced-fat cheese (Velveeta), cubed salt and pepper to taste DIRECTIONS 1. In medium saucepan, heat the margarine. Add onion, celery and cook until wilted. 2. Add broccoli and broth. Quickly bring to a boil. Cover and simmer until broccoli is tender, about 5 minutes. 3.Puree in blender (will need to do in two batches). 4. In the saucepan, stir together the broccoli puree, milk and cheese. Add salt and pepper to taste, and then heat. If the soup is thicker than you like, add more broth or milk and re-season. NUTRITION INFO Calories: 230.5Fat: 10.9 g Carbohydrates: 16.6 g Protein: 18.7 g

Serves: 6 INGREDIENTS 4 medium sized apples, cubed 3 stalks of celery, chopped 1/3 cup walnuts, chopped 1/2 cup low fat yogurt, plain 1/3 cup raisins DIRECTIONS 1. Combine apples, celery, raisins, and walnuts in a bowl. Stir. 2. Add yogurt and stir all ingredients together. 3. Chill to blend flavors or enjoy right away. NUTRITION INFO Calories: 145.2 Fat: 5.4g Carbohydrates: 25.5g Protein: 2.8g

Serves: 6 INGREDIENTS 1 (11-oz.) can mandarin orange segments, chilled and drained 1 mango, peeled and cubed 1 medium avocado, peeled, pitted and cubed 1 medium cucumber, peeled, seeded and cubed 1 red bell pepper cut into thin strips 3 tablespoons lime juice 2 tablespoons ginger flavored soy sauce 1 tablespoon stir fry sauce 2 tablespoons brown sugar 2 tablespoons minced red onion 2 tablespoons minced cilantro DIRECTIONS 1. In large bowl, toss together mandarin oranges, mangos, avocado, cucumber and bell pepper with lime juice. 2. Combine remaining ingredients for dressing small bowl; blend well and toss gently with mandarin orange mixture. 3. Stir in cilantro and serve immediately. NUTRITION INFO Calories: 138Fat: 5.5 g Carbohydrates: 23 g Protein: 2.7 g

I love this from Outback. I am adding this to my need to try list. Maybe next week? Lighter Alice Springs Chicken~ MARINADE 2 cups water 1 1/2 tsp. salt 1 tsp. liquid smoke 1/4 tsp. black pepper 1/4 tsp. onion powder 1/2 tsp. garlic powder 1/4 tsp. paprika 4 boneless skinless chicken breasts (3 oz. each)~ HONEY MUSTARD SAUCE 1/4 cup light mayo. 1/4 honey 1 Tbsp. Dijon mustard 1 tsp. white vinegar~ OTHER 4 slices of bacon 2 slices of Colby Jack cheese 2 cups fresh mushrooms Cooking spray ~ Mix marinade ingredients well. Pour into Ziploc bag and add chicken. Chill in fridge for at least 3 hours. Mix honey mustard sauce ingredients well and chill. Preheat grill. While heating, fry bacon until crisp, place on paper towel to drain grease. Grill chicken 7-10 min. each side. Preheat oven to 375. As chicken grills, prepare mushrooms by spraying skillet and sauteing them 10-15 min. Transfer chicken to large baking dish. Slather each breast with sauce, 2 halves of bacon (side by side), mushroom...