Couscous With Mushrooms & Chickpeas

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 cups couscous
• 2 cups boiling vegetable stock
• 1 small onion, peeled and sliced
• 2 teaspoons olive oil
• 2 teaspoons cumin seeds
• 200 g button mushrooms, sliced
• 2 cups canned chick-peas or 2 cups cooked dried garbanzo beans
• 1 tablespoon parsley, chopped

Recipe

• 1 place the couscous in a medium microwave-proof bowl and pour over the stock.
• 2 leave to stand 2 minutes then fluff up with a fork.
• 3 heat a non-stick pan with cooking spray and pour in the oil.
• 4 add the onion and cook until soft.
• 5 add the cumin seeds and cook for another minute.
• 6 add the mushrooms and cook while stirring.
• 7 drain and rinse the chickpeas (if using canned) and combine with the couscous.
• 8 heat the mixture in the microwave.
• 9 stir through the mushroom mixture and parsley.
• 10 serve.

Broccoli Dip

Total Time: 11 mins Preparation Time: 5 mins Cook Time: 6 mins

Ingredients

• 1 (10 ounce) package frozen chopped broccoli
• 1 lb velveeta cheese, cubed
• 1/8 teaspoon garlic powder
• 1 lb bread, loaf round (optional)

Recipe

• 1 microwave broccoli in a covered dish on high about three minutes or until thawed. drain any excess water.
• 2 add velveeta and garlic powder. microwave 2 to 3 minutes or until velveeta is melted.
• 3 serve hot.
• 4 if desired, remove the bread from the center of the bread loaf and pour broccoli dip in and serve.

Broccoli Cornbread

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1/2 cup butter, cut into pieces
• 1 (10 ounce) package frozen chopped broccoli, thawed and drained well
• 1/2 cup finely chopped onion
• 4 large eggs, lightly beated
• 1/2 teaspoon salt
• 3/4 cup small curd cottage cheese
• 1 (8 1/2 ounce) package corn muffin mix

Recipe

• 1 preheat oven to 400°f
• 2 lightly mist a 13 by 9 inch glass or ceramic dish with vegetable oil spray.
• 3 place the butter in a large safe dish and melt in microwave on high until melted,(50 seconds). stir in broccoli, onions, eggs, cottage cheese, and salt. stir in corn muffin mix until all big lumps are gone. pour into baking dish.
• 4 bake until light brown and springs back when pressed, about 25 minutes. let cool slightly before serving.

Cashew Chicken Croissant Sandwich

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 10
• 2 cups cooked chicken, chopped
• 1 cup cashew nuts, pieces
• 1 cup celery, chopped
• 1 cup mayonnaise or 1 cup miracle whip
• 1/2 teaspoon dry hidden valley ranch dressing mix
• 1/4 teaspoon black pepper
• 1/2 cup red seedless grapes, quartered (optional ingredient)

Recipe

• 1 mix all ingredients together. fill sliced fresh croissants. enjoy!
• 2 fyi - i use the microwave to cook the chicken. i place frozen chicken breasts on a microwave safe plate and cover with plastic wrap; cook on high power for 1 minute at a time, checking for doneness. (chicken is done when pink coloring is gone and juices run clear.).

Aunt Clara's Rice Balls

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 cups cooked rice
• 1 egg (beaten)
• 3 tablespoons parsley (chopped)
• 1/4 cup grated parmesan cheese
• 4 ounces mozzarella cheese (grated)
• salt & pepper
• 1 cup flavored breadcrumbs
• 1 egg
• 1 cup flour
• cooking oil

Recipe

• 1 mix cold sticky rice with 1 egg beaten, parsley, parmesan, mozzarella, salt and pepper.
• 2 use ice cream scoop to scoop up a rice ball.
• 3 hand roll ball; roll in flour; dip in beaten egg and roll in bread crumbs.
• 4 heat 1" cooking oil in pan on stovetop over medium-high heat and brown until golden.
• 5 drain on paper towels and serve warm.
• 6 leftovers do well in microwave.

Cashew Chicken (microwave)

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 chicken breasts, cut into 1 inch chunks
• 2 tablespoons soy sauce
• 2 tablespoons cornstarch
• 1/2 teaspoon gingerroot, freshly grated
• 3 tablespoons oil
• 2 minced garlic cloves
• 2 tablespoons sherry wine
• 1 cup fresh snow pea
• 1/2 cup cashews

Recipe

• 1 microwave oil on high for 3 minutes in a 2 or 3 qt microwavable dish.
• 2 mix raw chicken chunks, soy sauce, cornstarch, ginger, garlic and sherry in separate bowl to marinate flavors.
• 3 after oil is hot, add the chicken to the oil.
• 4 cover with saran wrap and microwave on high for 3 1/2 minutes.
• 5 add peapods and cashews.
• 6 microwave for 2-3 more minutes.
• 7 serve over rice.

Chipotle Beef Tamales

Total Time: 2 hrs 15 mins Preparation Time: 1 hr Cook Time: 1 hr 15 mins

Ingredients

• 2 cups reduced-sodium fat-free chicken broth
• 2 ancho chilies
• 1 1/2 cups frozen corn kernels, thawed
• 3 3/4 cups masa harina
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking powder
• 1/4 cup lard, chilled
• 24 dried corn husks
• 1 cup onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1 lb ground sirloin
• 1 (7 ounce) can canned chipotle chile puree
• 2 cups hot water

Recipe

• 1 prepare basic masa dough up to three days ahead, and refrigerate in an airtight container.
• 2 basic masa dough: combine chicken broth and ancho chiles in a microwave-safe bowl. microwave at high for 2 minutes or until chiles are tender; cool slightly, combine broth mixture and corn in a blender; process until smooth.
• 3 lightly spoon masa harina into dry measuring cups; level with a knife. combine masa harina, salt, and baking powder, stirring well with a whisk. cut in lard with a pastry blender or two knives until mixture resembles coarse meal. add broth mixture to masa mixture; stir until a soft dough forms. cover and chill until ready to use.
• 4 tamales: place corn husks in a large bowl; cover with water. weight husks down with a can; soak 30 minutes. drain husks.
• 5 heat a large nonstick skillet over medium-high heat. coat pan with cooking spray. add onion to pan; sauté 3 minutes. add garlic; sauté 1 minute, stirring frequently. add oregano, salt, and beef; cook 8 minutes or until beef is browned, stirring to crumble. add chipotle sauce; cook 2 minutes, stirring frequently.
• 6 preheat oven to 450°f.
• 7 working with one husk at a time, place about 3 tablespoons basic masa dough in the center of husk about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle. spoon about 1 heaping tablespoon beef mixture down one side of dough. using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough; fold over 1 more time. fold bottom end of husk under. place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. repeat procedure with remaining husks, basic masa dough, and filling. cover filled tamales with another damp towel. pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.
• 8 steam tamales at 450f for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch. let the tamales stand for 10 minutes.
• 9 can be frozen for up to 3 months. reheat in microwave for 2 minutes.

Almond Cheesecake Bars

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• 2 (5 ounce) bags almonds (chopped and toasted)
• 2 cups semi-sweet chocolate chips
• 2 cups chocolate chips
• 1 whole cheesecake (frozen)
• 4 tablespoons shortening
• 6 wooden popsicle sticks

Recipe

• 1 in separate bowls, combine each chocolate with 2 tablespoons shortening and melt in microwave for 60 seconds (or until melted together).
• 2 stir and heat ever 30 seconds until chocolate is smooth.
• 3 let cool a little, but keep warm.
• 4 insert a popsicle stick into a frozen piece of cheesecake and dip into chocolate.
• 5 twirl to remove excess.
• 6 quickly sprinkle nuts on all sides.
• 7 place on wax paper and transfer immediately to freezer to set.

Broccoli Cream Cheese Quiche

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 6 eggs
• 1 cup heavy whipping cream
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3/4 cup smart balance butter spread
• 3 cups cooked chopped broccoli
• 1/4 cup onion
• 4 slices turkey bacon
• 4 ounces cream cheese

Recipe

• 1 in a large bowl, add the eggs, heavy whipping cream, salt, and pepper.
• 2 heat 1/2 stick butter to liquefy, let cool, and add to bowl.
• 3 dice the onion and add to a pan with broccoli, bacon and the remaining butter.
• 4 saute the broccoli, onion and bacon in the butter over medium heat for 5-10 minutes or until onions are soft.
• 5 spray a 9" glass pie pan with non-stick spray, pour broccoli/onion/bacon mixture into pan
• 6 whip the contents of the first bowl for 3 minutes .
• 7 divide cream cheese into 1/4 inch pieces and place evenly over broccoli/onion/bacon mixture.
• 8 pour whipped egg mixture over cream cheese. do not mix.
• 9 bake on middle rack at 375 degrees for 30 min, let sit for 5 minutes before serving.

Creamy Cauliflower Mash - Low Carb

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 lbs cauliflower florets
• 4 ounces cream cheese
• 1/2 cup sour cream
• 1/2 cup sharp cheddar cheese, shredded
• salt
• pepper

Recipe

• 1 steam or microwave cauliflower until very soft.
• 2 mash with potato masher or in food processor.
• 3 add remaining ingredients and mix.

Baked Egg Custard (low Carb)

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 1
• 2 large eggs
• 1/2 cup heavy cream
• 1 tablespoon splenda granular
• 1 teaspoon vanilla

Recipe

• 1 using custard or desert dish, beat eggs well.
• 2 add splenda and flavoring.
• 3 stir cream or half& half into eggs and mix well.
• 4 sprinkle with nutmeg or cinnamon.
• 5 place in microwave and cook on 50% power for about 5-6 minutes.
• 6 custard will rise and fall as it cooks.
• 7 knife should come out clean when inserted in center of custard.

Bbq Potatoes On A Wet Plank

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 4 baking potatoes
• 1/4 cup butter or 1/4 cup margarine
• 2/3 cup milk
• 1 cup shredded cheddar cheese
• 1 tablespoon bacon bits
• salt and pepper
• 1/4 teaspoon garlic powder (optional)
• 1/4 cup cut fresh chives or 1/4 cup green onion

Recipe

• 1 plank must be presoaked for a minimum of 1 hour up to 24 hours. plank can be cedar, maple, alder or oak.
• 2 pierce potatoes to a allow steam to escape, and bake in microwave for 16 minutes on high.
• 3 when cool enough to handle, cut potatoes in half lengthwise. scoop out cooked potato, being careful not to damage the skin, which is now the filling shell.
• 4 in a bowl mix well: scooped potato, butter or margarine, milk, cheese, cut chives or onions, garlic, bacon bits, and salt and pepper.
• 5 fill potato shells with this mixture.
• 6 now place on a wet plank in preheated bbq. cook for 10 to 15 minutes. believe it or not, this can also be baked in the kitchen oven at 375°f also on a wet plank. excellent with plank cooked salmon.

Baked Egg Omelet

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• 1 (16 ounce) package breakfast sausage
• 12 eggs
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 cup cheese, shredded
• 1 (8 ounce) package button mushrooms
• 1 bell pepper (any color)

Recipe

• 1 preheat oven to 350°f.
• 2 brown the breakfast sausage in a large pan until just cooked through.
• 3 in a large bowl, beat eggs together. whisk in seasonings. stir in the cheese.
• 4 dice the mushrooms and bell pepper. add to egg mixture. stir in breakfast sausage.
• 5 pour mixture into a greased/buttered 8x8 or 9x9 pan. cook at 350f for approximately 55 minutes, or until golden brown around the edges and just set in the center. let set on counter for at least 30 minutes to continue cooking slightly and cool off. refrigerate covered for up to 1 week.
• 6 to serve: cut omelet into six pieces, each piece is one serving. break the omelet up, sprinkle with extra shredded cheese (i use monterrey jack) and tabasco or cholula hot sauce, microwave for 60-90 seconds, stir and enjoy!
• 7 note: this recipe is very versatile. you can add whatever you want to it. add some jalapenos or rotel to make it spicy. add different meat (ham, canadian bacon, etc.), or take the meat out altogether. add different veggies. add potatoes, hashbrowns, etc. it's up to you! :).

Almond Cake With Roasted Pineapple And Vanilla Cream

Total Time: 3 hrs 35 mins Preparation Time: 2 hrs 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 1/4 cup blanched slivered almond
• 3/4 cup all-purpose flour, plus
• 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sugar
• 6 tablespoons unsalted butter, softened
• 2 large eggs
• 6 tablespoons sour cream
• 1/2 teaspoon grated lemon, rind of
• 1/4 teaspoon almond extract
• 1 (8 ounce) container creme fraiche or 1 (8 ounce) container sour cream
• 1 1/2 teaspoons almond extract
• 4 1/2 lbs pineapple, peeled, quartered lengthwise, cored
• 1/3 cup dark brown sugar, pkd
• 1/3 cup pineapple juice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon

Recipe

• 1 for cake.preheat oven to 350*.butter and flour 9x5x3" metal loaf pan.
• 2 finely grind almonds with flour, baking soda, and salt in food processor.
• 3 using electric mixer, beat sugar and butter in large bowl, till blended.
• 4 beat in eggs, 1 at a time, just to blend.
• 5 stir in sour cream, lemon peel, and almond extract.
• 6 stir in flour mixture just until blended. transfer batter to prepared pan, smooth top.
• 7 bake cake until tester inserted into center comes out clean. about 38 minutes.
• 8 cool on rack 15 minutes, turn out cake.(this can be made one day ahead, cool completely, wrap in plastic wrap and store at room temperature.
• 9 rewarm unwrapped cake slightly in microwave.
• 10 vanilla cream.
• 11 whisk all ingredients in small bowl to blend.can also be made one day ahead and cover and chill.
• 12 pineapple:.
• 13 preheat oven to 375*. place pineapple in a 13x9x2 glass baking dish. whisk brown sugar, 1/3 cup pineapple juice, cloves, and cinnamon in small bowl to blend. pour juice mixture over pineapple. roast until pineapple is tender and juices are brown. turning and basting pineapple with juices every 20 minutes and adding more pineapple juice by tablespoonfuls as needed to prevent burning.this takes approximately 1 hour 15-20 minutes. can be made 3 hours ahead. let stand at room temperature.rewarm in 375* oven for 10 minutes before continuing.
• 14 cut warm pineapple crosswise into 1/3" thick slices. cut warm cake into 8 pieces. place 1 slice of cake on each of 8 dessert plates. spoon pineapple and juices atop each cake piece. top with vanilla cream or creme fraiche.and serve -- .

Couscous Salad With Grilled Shrimp Scampi

Total Time: 33 mins Preparation Time: 25 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1/4 cup olive oil
• 1 lb large shrimp, peeled and deveined
• salt and pepper, to taste
• 1 (10 ounce) box couscous
• 1 1/2 cups chicken broth
• 1 lemon, juice and zest of
• 1/4 cup fresh parsley, chopped
• 1 seedless cucumber, peeled and chopped

Recipe

• 1 in a medium bowl, toss half of the garlic with the 2 tbs of olive oil and the shrimp.
• 2 preheat the grill or grill pan to medium high.
• 3 season the shrimp with salt and pepper.
• 4 grill about 2 min on each side, or until cooked through.
• 5 set aside.
• 6 in a microwavable dish, stir the couscous with the chicken broth and season to taste with pepper.
• 7 microwave the couscous on high for 4 minute.
• 8 fluff with a fork.
• 9 in a small bowl, stir together the lemon juice and lemon zest, the remaining garlic and the parsley.
• 10 whisk in the remaining 1/4 cup of olive oil and toss with the cucumber.
• 11 spoon the dressing over the couscous, adjust the seasoning and top with the grilled shrimp.

Chicken Picadillo-stuffed Bell Peppers

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon oil
• 1 cup chopped onion
• 1 medium green bell pepper, chopped
• 1 lb ground chicken or 1 lb ground turkey
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1/2 cup sliced green olives
• 1/3 cup raisins
• 1/2 teaspoon dried oregano leaves
• 1/4 teaspoon pepper
• 4 large yellow bell peppers

Recipe

• 1 heat oil in large nonstick skillet over medium heat until hot. add onions and green bell pepper; cook 3 to 4 minutes or just until tender, stirring occasionally. add ground chicken; cook 4 to 5 minutes or until chicken is no longer pink, stirring frequently.
• 2 add tomatoes, olives, raisins, oregano and pepper; mix well. cook 7 to 10 minutes or until most of liquid has evaporated, stirring occasionally.
• 3 meanwhile, cut yellow bell peppers in half; remove seeds and membrane. place on microwave-safe plate; cover with microwave-safe plastic wrap. microwave on high for 4 to 6 minutes or until tender, rotating plate halfway through cooking time.
• 4 fill cooked bell peppers with hot chicken mixture.

Creamy Chicken Enchiladas

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 (10 ounce) cans diced tomatoes and green chilies (hot or mild)
• 2 cups cooked chicken, shredded
• 1 (8 ounce) package cream cheese (softened)
• 4 sliced green onions
• 8 ounces sour cream
• 8 flour tortillas
• 1 cup shredded cheddar cheese
• 1 tomato
• shredded lettuce (to garnish)

Recipe

• 1 preheat oven to 350 degrees.
• 2 coat 9 x 13 inch baking dish with cooking spray.
• 3 mix together 1/2 can of tomato with chilies, chicken, cream cheese, and green onions.
• 4 in another bowl, mix the remaining tomato and chilies and sour cream.
• 5 microwave tortillas 15 seconds or until warm.
• 6 arrange chicken mixture evenly down center of tortills.
• 7 roll and place seam side down in baking dish.
• 8 pour sour cream mixture over enchiladas and top with cheese.
• 9 bake covered 40 minutes or if made ahead and refrigerated cook for 60 minutes.
• 10 garnish with tomato and lettuce.

Broccoli In Tomato Puree

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 heads broccoli, cut into florets
• 4 fresh tomatoes or 1 can tomato puree
• 2 tablespoons oil or 2 tablespoons olive oil or 2 tablespoons vegetable oil
• 1 teaspoon cumin seed
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• salt

Recipe

• 1 cut tomatoes into quarters, place in microwave bowl and cook for 4 to 5 minutes.
• 2 peel off skin and puree in blender.
• 3 alternatively, use canned tomato puree.
• 4 heat oil and add cumin seeds in non-stick pan.
• 5 when cumin seeds darken, add the spice powders.
• 6 add tomato puree and cook for a few minutes.
• 7 add broccoli, salt and two tablespoons water.
• 8 let the broccoli simmer in the sauce till it is cooked but firm.
• 9 serve hot.

Couscous Salad

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 cup whole wheat couscous
• 1 cup boiling water or 1 cup orange juice
• 1 small red apple, diced small
• 1 small green apple, diced small
• 1 stalk celery
• 1 cup walnuts, chopped
• 1 cup red onion, diced small
• 1 cup raisins, no sugar
• 1 lemon

Recipe

• 1 bring oj or water to a boil in the microwave. put couscous in a bowl and pour boiling liquid over it. stir. put plastic wrap tightly over the bowl and put back in the microwave.
• 2 chop apple and squeeze lemon over it and mix.
• 3 chop celery, walnuts and onion. add to apples and toss.
• 4 chop walnuts and add to the mix.
• 5 fluff couscous with a fork. add apple mix and raisins. mix thouroughly.
• 6 let sit for an hour or overnight before serving.

Cashew Burfi

Total Time: 21 mins Cook Time: 21 mins

Ingredients

• Servings: 1
• 100 g cashews
• 250 g sugar
• 1/3 cup ghee
• 1/2 cup milk
• 1/4 teaspoon saffron
• 1/2 teaspoon cardamom powder

Recipe

• 1 soak cashew in milk for an hour& grind finely along with saffron.
• 2 in a casserole mix sugar with 1/2 cup of water& stir well.
• 3 microwave it on high for 4 minutes to dissolve the sugar, stirring once in between.
• 4 micro high, ghee in a cup for 1 minute.
• 5 to sugar syrup, add cashew paste& hot ghee.
• 6 micro high for 12-15 minutes , stirring thoroughly twice in between.
• 7 test for soft ball stage (a drop of mixture when put into cold water should form a soft but firm ball).
• 8 if not done micro high again for 1 or 2 minutes more.
• 9 add spices, mix well,& pour onto a greased plate& cut when slightly cool.

Cashew Crisps

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1 1/2 cups melted butter (3 sticks)
• 2 cups sugar
• 2 teaspoons vanilla
• 1/8 cup molasses (2 tbsp)
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups finely ground salted cashews (grind them up in your food processor with the steel blade-measure after griding)
• 2 beaten eggs (just whipe them up with a fork)
• 3 cups flour (no need to sift)

Recipe

• 1 preheat over to 350 degrees f., rack in the middle position.
• 2 microwave the butter in your mixing bowl to melt it. add the sugar, the vanilla, and the molasses. stir until blended, then add the baking soda, baking powder, and salt. mix well.
• 3 grind up the cashews in your food processor. measure after griding. add them to the bowl and mix. pour in the beaten eggs and stir. then add the flour and mix until all the ingredients are thoroughly blended.
• 4 let the dough sit for a few minutes to firm up. then form dough into small walnut-sized balls and arrange them on a greased cookie sheet, 12 to a standard sheet. (these dough balls spread out so make them fairly small. if the dough is too sticky to form into balls, chill it for a few minutes and try again.).
• 5 flatten the balls slightly with a spatula or the palm of your hand, just enough so they won't roll off when you put them in the oven.
• 6 bake at 350 degrees f. for 10 to 12 minutes, or until the edges turn golden brown. cool on the cookie sheet for 2 minutes, then remove to a wire rack to finish cooling.

Canadian Cheese Soup

Total Time: 28 mins Preparation Time: 15 mins Cook Time: 13 mins

Ingredients

• Servings: 4
• 1 large potato, finely chopped
• 1 large onion, finely chopped
• 1/4 cup carrot, thinly sliced
• 1/4 cup finely chopped celery
• 1 cup water
• 2 cups chicken consomme or 1 cup chicken broth
• 1 cup grated sharp cheddar cheese
• 1/2 cup half-and-half
• 2 tablespoons chopped parsley

Recipe

• 1 in a deep, 3-quart, heat-resistant, non-metallic casserole place 1 cup water, potatoes, onion, carrots and celery.
• 2 heat, covered, in microwave oven 8 minutes or until vegetables are tender.
• 3 add remaining ingredients, except parsley, and heat, covered, 5 minutes or until soup bubbles and cheese has melted.
• 4 stir occasionally.
• 5 serve garnished with chopped parsley.

Blueberry Lemon Pie

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 1 cup chocolate chips
• 1/4 cup butter, softened
• 3 cups flaked oat cereal with blueberries, slightly crushed
• 1 (3 1/2 ounce) package cook and serve lemon pudding mix
• 1/2 cup sugar
• 2 egg yolks, lightly beaten
• 1 3/4 cups water
• 1 cup chocolate chips
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 cup blueberry preserves

Recipe

• 1 to prepare crust; place morsels and butter in a medium microwave-safe bowl. microwave on medium for 1 minute; stir. morsels may retain some of their original shape. if necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
• 2 stir in cereal until coated. press onto bottom and up sides of a greased 10-inch pie plate.
• 3 to prepare filling, combine pudding mix, sugar, egg yolks and water in medium, heavy-duty saucepan. cook over medium heat, stirring constantly, until mixture comes just to a boil. boil for 1 minute. remove from heat.
• 4 add morsels; stir until melted.
• 5 refrigerate for 1 hour or until cool.
• 6 beat cream cheese in a large mixing bowl until smooth. beat in pudding mixture.
• 7 fold in whipped topping. spoon into crust.
• 8 refrigerate for 1 hour or until filling is set.
• 9 spoon blueberry preserves over pie just before serving.

Almond Cherry Fudge

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 2 cups semi-sweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup chopped almonds
• 1/2 cup candied red cherries, chopped
• 1 teaspoon almond extract

Recipe

• 1 grease an 8-in. square pan.
• 2 in a microwave-safe bowl, combine chocolate chips and milk.
• 3 cover and microwave on high for 1 to 1-1/2 minutes or until chips are melted.
• 4 stir until smooth.
• 5 stir in the almonds, cherries and extract.
• 6 spread into prepared pan.
• 7 cover and chill for 2 hours or until set.
• 8 cut fudge into 1-in. squares.
• 9 store in the refrigerator.

Baked Egg In A Mashed Potato Cup

Total Time: 12 mins Preparation Time: 2 mins Cook Time: 10 mins

Ingredients

• 1/2-2/3 cup mashed potatoes
• 1 egg
• 2 tablespoons parmesan cheese, freshly grated
• salt and pepper, to taste

Recipe

• 1 preheat the oven or toaster oven to 400°.
• 2 spoon mashed potatoes into a small pyrex custard cup. if the potatoes are refrigerated, microwave the container until the potatoes are hot and malleable, about a minute.
• 3 using the back of the spoon, make a well in the center of the hot potatoes and crack the egg into it.
• 4 sprinkle cheese over the egg and potatoes.
• 5 bake for 10 minutes or until egg is set to your liking.
• 6 season with salt and pepper and enjoy!

Baked Creamy Cinnamon Pumpkin

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 400 -500 g pumpkin (peeled, dry floury pumpkin is best, cut into slices or cubes)
• 1/2 cup cream
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon (can use ginger for a change)
• salt & pepper

Recipe

• 1 lay the slices or pieces of pumpkin tightly in an ovenproof dish.
• 2 sprinkle with salt & pepper.
• 3 pour cream over and around the pumpkin.
• 4 mix together the brown sugar & cinnamon and sprinkle over the top.
• 5 cover with foil & bake for about an hour at 180'c or until pumpkin is tender, or microwave on high for approx 6-10mins.

Brussels Sprouts In Bleu Cheese Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb fresh brussels sprout, cleaned and trimmed
• 1/2 cup crumbled blue cheese
• 1/2 cup whipping cream
• 1/2 cup walnut halves
• 2 slices bacon
• 1 shallot, sliced
• salt
• pepper

Recipe

• 1 microwave brussels sprouts in a covered dish on high, with two tablespoons of water, for 4-5 minutes or until just fork-tender. make sure steam can vent during cooking.
• 2 remove from microwave, drain and set aside.
• 3 in large skillet, fry bacon until crisp. place on paper towel; drain most of the fat from pan.
• 4 place walnuts in pan and toast over high heat for about 5 minutes or until they start to brown.
• 5 add sliced shallot and cook, turning heat down to medium, stirring frequently, until translucent.
• 6 add brussels sprouts; stir to coat with pan drippings. add salt and pepper to taste at this time.
• 7 add whipping cream and bleu cheese; stir all ingredients together until cheese is mostly melted and sprouts are well covered.
• 8 simmer over low heat for another five to ten minutes, until cream is reduced and starts to thicken.
• 9 pour all into serving bowl and crumble bacon over all to garnish. be sure to use a scraper to get all that rich sauce.
• 10 bring to table and accept compliments.

Canadian Maple Mousse

Total Time: 2 hrs 25 mins Preparation Time: 15 mins Cook Time: 2 hrs 10 mins

Ingredients

• Servings: 8
• 1/2 cup pecan pieces
• 1 cup pure maple syrup
• 4 egg yolks
• 1 (7 g) package unflavored gelatin
• 1 1/2 cups whipping cream

Recipe

• 1 in small saucepan, bring pecans and maple syrup to a boil.
• 2 remove from heat and using a small fine mesh sieve or slotted spoon scoop out the pecan pieces onto a parchment paper lined baking sheet and bake at 350f for 8 minutes or until golden.
• 3 set aside to cool.
• 4 in the meantime, in a large bowl, whisk egg yolks and pour hot maple syrup into egg yolks until well combined; set aside.
• 5 sprinkle gelatin over 1/4 cup of the whipping cream and heat mixture in microwave for about 45 seconds, whsking once to dissolve gelatin.
• 6 whisk into maple syrup mixture and set aside, whisking occasionally for about 1 hour or until the consistency of egg whites.
• 7 whip remaining cream and stir 1/4 of the cream into the maple syrup mixture.
• 8 fold in remaining cream.
• 9 cover and refrigerate for at least 1 hour or until set.
• 10 scrape mousse into piping bag fitted with star tip and pipe into 8 parfait glasses and top with the candied pecans.

Almond Brownie Bread Pudding

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 4 (1 ounce) semi-sweet chocolate baking squares, chopped
• 2 cups brownies, cubed (or leftover chocolate cake)
• 1 1/2 cups milk
• 1/3 cup brown sugar
• 1/3 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3/4 cup almonds, chopped, divided

Recipe

• 1 preheat oven to 325 degrees. lightly butter a 2-quart baking dish.
• 2 melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). do not overheat or chocolate will scorch. set aside.
• 3 place brownie chunks into prepared baking dish.
• 4 beat the eggs in a large bowl.
• 5 whisk in melted chocolate, milk, brown sugar, sugar, eggs, vanilla extract and half of the almonds.
• 6 pour milk mixture over brownie cubes and sprinkle with the remaining almonds.
• 7 bake until a knife inserted into the center comes out clean, about 45 minutes.

Couscous Salad With Lime-spinach Dressing

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 12
• 2 cups chicken broth
• 1 (8 ounce) box couscous
• 2 garlic cloves, crushed
• 3 cups spinach leaves
• 4 limes, juice of, squeezed
• olive oil
• salt and pepper
• 1 (15 ounce) can black beans, drained and rinsed
• 4 cups tomatoes, chopped
• 1 red onion, chopped
• 2 cucumbers, chopped
• 1 lime, zest of

Recipe

• 1 pour the chicken broth in a large microwaveable container.
• 2 bring the chicken broth to a boil in the microwave and remove.
• 3 pour the entire box of couscous into the boiling chicken broth, cover and set aside for five minutes.
• 4 place the garlic, spinach leaves, lime juice, salt and pepper in food processor or blender and pulse.
• 5 add olive oil in a stream until you achieve desired consistency.
• 6 uncover couscous and fluff with a fork.
• 7 toss with tomatoes, red onions, cilantro, beans, cucumbers, and lime zest.
• 8 pour 1/2 of the dressing over and toss.
• 9 it may need more dressing, so be sure to taste as you go along.

Creamy Cheese Dip

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 8 ounces velveeta cheese, cubed
• 8 ounces cream cheese, cubed
• 1 (10 ounce) can rotel
• 1 teaspoon cumin
• 1 teaspoon chili powder

Recipe

• 1 melt cheeses together in microwave.
• 2 add rotel and spices.
• 3 continue to microwave until hot.
• 4 serve with tortilla chips.

Couscous Stuffed Acorn Squash

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 2 acorn squash, halved and seeded
• 3 tablespoons olive oil
• salt and pepper
• 1 cup couscous
• 1/2 cup golden raisin
• 1 cup boiling water
• 1 onion, minced
• 4 garlic cloves, minced
• 6 cups baby spinach
• 1/2 cup pine nuts, toasted
• 3/4 cup pecorino romano cheese

Recipe

• 1 1. heat broiler and place oven rack about 8 inches from element. coat flesh sides of acorns with olive oil, salt and pepper. place flesh side down on large plate and microwave about 12-16 minutes.
• 2 2. combine couscous, raisins and 1 teaspoons salt in medium bowl. pour boiling water over couscous, add 1 t. oil and stir to combine. cover tightly with plastic wrap and let sit about 5 minutes, fluff with a fork and set aside.
• 3 3. heat remaining 1 t. oil in 12-inch skillet. add onion and cook til softened, about 5 minutes. add garlic and cook for thirty seconds. add spinach and cook until wilted. off heat, stir in couscous, pine nuts and 1/2 celsius cheese. season with salt and pepper.
• 4 4. transfer squash, cut side up, to rimmed baking sheet. mound couscous mixture into squash halves and pack down lightly with palm. top with remaining cheese and broil until slightly borwned, about 4-5 minutes.

Creamy Cheesy Chicken Broccoli Skillet

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 3 chicken breasts, cooked and diced
• 2 (8 ounce) cans cream of chicken soup (although you can substitute cream of broccoli, broccoli cheese, or cheddar cheese soup)
• 1 (8 ounce) container sour cream
• 1 (8 ounce) can evaporated milk or 8 ounces half-and-half
• 1 1/2 cups milk
• 2 cups shredded cheese (any variety, although i have found a cheddar or colby-jack blend works best)
• 1 tablespoon garlic powder
• 1 tablespoon black pepper
• 1 teaspoon seasoning salt
• 2 cups frozen broccoli florets
• egg noodles or rice

Recipe

• 1 cook chicken and allow to cool. dice and set aside or use canned chicken and drain.
• 2 mix the soup, sour cream and milk in a mixing bowl with the seasonings listed. put on stovetop on medium-low and add chicken. stir occasionally until slightly bubbly. add the cheese and cook until melted, stirring occasionally. set temperature to simmer until noodles or rice are done.
• 3 put frozen broccoli in a microwave safe dish and cook, covered until thawed, (usually about 3-5 minutes, depending on microwaves). drain, if needed, and pour and stir into chicken mixture. (one thing i have done is, i line a glass bowl or dish with about 4 paper towels, and pour the frozen broccoli on the towels. i then cover the dish, and nuke for about 4-6 minutes. when it's done, the broccoli doesn't need draining because the towels absorbed all the liquid from the frozen broccoli).
• 4 prepare egg noodles or rice as directed on packaging.
• 5 serve creamy, cheesy mixture over noodles or rice. i imagine you could serve it over stuffing as well, although i have yet to try it that way. serve with a salad. enjoy!

Couscous With Apricot Vinaigrette

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1 (10 ounce) box couscous
• 1/4 cup apricot jam or 1/4 cup preserves
• 2 tablespoons wine vinegar
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 scallions, chopped ( and green parts)
• 1/4 cup roasted almonds, chopped

Recipe

• 1 place the couscous in a serving bowl. add 1 1/2 cups boiling water and stir. cover tightly and let stand for 10 minutes.
• 2 meanwhile, heat the jam in a small saucepan over medium heat or in a microwave on low until bubbling, 30 to 60 seconds. remove from heat.
• 3 immediately add the vinegar, then the oil, and mix until combined.
• 4 season with the salt and pepper; set aside.
• 5 fluff the couscous with a fork and stir in the scallions and almonds.
• 6 add the vinaigrette and toss.

Brussels Sprouts And Carrots

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 1 lb brussels sprout, trimmed with x on bottom
• 2 tablespoons water
• 4 medium carrots, sliced 1/4 " thick
• 1/2 cup cream of mushroom soup
• 1 teaspoon dried thyme
• 1/4 cup low-fat milk or 1/4 cup skim milk
• 1 teaspoon lemon juice
• 1/2 teaspoon celery seed

Recipe

• 1 place sprouts, carrot and water in 1 1/2 quart casserole.
• 2 microwave covered on high 7-9 minutes , until tender-crisp.
• 3 combine soup, thyme, milk, lemon juice and celery seeds in small bowl.
• 4 microwave uncovered on high 1 minute.
• 5 add to drained vegetables and toss to coat.
• 6 microwave on high covered for 1 minute.
• 7 let stand 1 minute and serve.

Canadian Breakfast Latkes

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 2
• 3 medium eggs
• 1/2 small zucchini
• 1 small potato
• 1 small onion
• 1 small button mushroom
• 1 slice bread
• 2 tablespoons flour
• 1 pinch salt
• 1 pinch pepper

Recipe

• 1 into a microwaveable small bowl or dish:.
• 2 chop onion and mushroom into small pieces.
• 3 grate zucchini and potato.
• 4 add flour and egg, salt and pepper.
• 5 mix all ingredients well together.
• 6 to cut down cooking time place container in microwave on medium high for two minutes.
• 7 remove contents to fry pan, flatten and cook each side (until crisp) about 3-4 minutes.
• 8 fry eggs.
• 9 toast bread and transfer latke to bread and top with eggs.
• 10 enjoy.

Courties Brownies

Total Time: 39 mins Preparation Time: 4 mins Cook Time: 35 mins

Ingredients

• 2 ounces bakers unsweetened chocolate
• 2 ounces bakers german sweet chocolate
• 2 cups sugar
• 1 cup butter
• 3 eggs
• 1 teaspoon vanilla
• 1 cup flour
• 1 cup chopped pecans or 1 cup walnuts
• 1 cup chocolate chips
• 1 cup butterscotch chips

Recipe

• 1 preheat oven to 350 - grease a 9 x 13 baking pan.
• 2 melt chocolate squares with butter in microwave safe bowl for 2 minutes, or until butter is melted.
• 3 stir until chocolate is melted - add sugar, eggs, and vanilla.
• 4 mix in flour.
• 5 add nuts, chocolate chips and butterscotch chips,
• 6 spread in greased pan.
• 7 bake 30 to 35 minutes until toothpick inserted in center comes out "fudgy".
• 8 enjoy!

Chef-boy-i-be-illinois' Schwabisch Kartoffelsalat German Potato

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb new potato
• 1/2 cup strong beef broth
• 1/4 cup red wine vinegar
• 1 tablespoon mustard
• 4 green onions, thinly sliced
• 1/2 cup chopped dill pickle
• salt and pepper

Recipe

• 1 steam the potatoes until tender, remove skins then slice.
• 2 add remaining ingredients and taste for salt.
• 3 you can add more or less vinegar to your taste. we prefer it slightly tart.
• 4 for beef broth, i combine 1 tablespoon beef bouillon to 1/2 cup water and place in microwave for 1 minute to dissolve. you could also use canned, but you need strong broth for this.

Almond Baby Carrots

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 (16 ounce) package of fresh baby carrots
• 2 tablespoons sliced almonds
• 2 tablespoons butter
• 2 tablespoons amaretto
• 1 dash salt
• 1 tablespoon chopped fresh parsley

Recipe

• 1 place carrots in microwave safe bowl; add 1/4 cup of water.
• 2 cover with microwave safe plastic wrap, venting one corner.
• 3 microwave on high for 7-10 minutes or until carrots are tender, turning once halfway through cooking.
• 4 drain.
• 5 meanwhile, cook almonds in medium saucepan over medium heat for 3-5 minutes or until toasted, stirring frequently.
• 6 add cooked carrots, butter, amaretto and salt to saucepan.
• 7 cook for 2-3 minutes or until most of liquid is evaporated, stirring occasionaly.
• 8 sprinkle with parsley.

Couscous Stuffed Peppers

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 1 large red pepper, halved and deseeded, stalk left on
• 1 large yellow pepper, halved and deseeded, stalk left on
• 3 ounces couscous
• 1 ounce pine nuts, toasted
• 12 -16 black olives, roughly chopped
• 2 ounces feta cheese, crumbled
• 2 ounces sun-dried tomatoes, chopped
• 2 tablespoons fresh basil, shredded

Recipe

• 1 preheat the oven to 400°f pop the peppers on a plate and microwave on medium for 5 mins, until almost soft. place on a baking tray, cut side up.
• 2 meanwhile, place the couscous in a bowl and cover with 1/2 cup boiling water (with 1/2 bouillon cube added if you wish). stir, cover the bowl and leave to stand for 10 minutes stir the couscous with a fork to break it up then mix in the olives, pine nuts, feta, tomatoes and basil.
• 3 pile the stuffing into the pepper halves and bake for 10 minutes serve 2 halves per person.