ham sauce

1/2 c. catsup
1 tbsp prepared mustard
1/4 c brown sugar
3-4 tbsp vinegar

mix and spoon liberally on ham.

*a family favorite.  original recipe from mom.

easy salsa

ingredients:

4 oz. canned green chilies, not drained

1 tbsp.  fresh lime juice

1 clove garlic, minced

1/2 tsp. kosher salt

1/4 tsp. ground cumin

14 1/2 oz. can rotel tomatoes, not drained

2 tbsp. onion

directions:

add all ingredients to blendtec jar in order listed and secure lid.

pulse 5-7 times

*original recipe from blendtec.com.  made minor changes that we like to make the recipe better for us. 

creamy avocado dressing

ingredients:
2 ripe avocados
1-2 tbsp. lime juice
2 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. ground pepper
1/4 tsp. ground cumin
1/8 tsp. garlic powder
1/2 c. water


put all ingredients in blender.  mix well.

*not sure where original recipe came from.

one pot mexican chicken and rice soup

8 cups chicken broth
1 lb. boneless skinless FROZEN chicken breasts
1 c. dry brown rice
1 1/2 tbsp. tomato paste
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
1 (15 oz) can diced tomatoes
1/4 tsp. cayenne - more or less to taste
2 tsp. cumin
2 tsp. chili powder
1 1/2 tsp. garlic salt
2 tsp. onion powder
1 bay leaf
2 tsp. oregano


1.  stir everything together in a large stockpot.
2.  bring to a boil with the lid on.
3.  once boiling, lower heat and simmer for 25-30 minutes with lid on or until the chicken and rice are fully cooked.
4.  stir regularly so the rice doesn't stick to the bottom of the pot.
5.  after the 25-30 minutes take the chicken from the pot, shred, and place back into soup.
6.  remove bay leaf before serving.
7.  serve hot with fresh cilantro, sour cream, red onion, tortilla chips, or your desired toppings.

*original recipe from www.showmetheyummy.com

zucchini, squash, and corn casserole

1 1/2 lb yellow squash, cut into 1/4-inch-thick slices
1 1/2 lb zucchini, cut into 1/4 -inch-thick slices
1/4 cup butter, divided
2 cups diced sweet onion
2 cloves garlic
3 cups fresh corn kernels
1 1/2 cups freshly shredded white cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
2 large eggs, lightly beaten
2 teaspoons freshly ground black pepper
1 teaspoon table salt
1 1/2 cups soft, fresh breadcrumbs, divided
1 cup freshly grated asiago cheese, divided


1.  preheat oven to 350 degrees.  bring first 2 ingredients and water to cover to a boil in dutch oven over medium-high heat, and boil 5 minutes or until crisp-tender.  drain; gently press between paper towels.

2.  melt 2 tbsp. butter in a skillet over medium-high heat; add onion, and saute 10 minutes or until tender.  add garlic, and saute 2 minutes.

3.  stir together squash, onion mixture, corn, next 6 ingredients, and 1/2 c. each breadcrumbs and asiago cheese just until blended.  spoon mixture into a lightly greased 13x9 inch baking dish.

4.  melt remaining tbsp. butter.  stir in remaining 1 cup breadcrumbs and 1/2 cup asiago cheese.  sprinkle over casserole.

5.  bake at 350 degrees for 45-50 minutes or until golden brown and set.  let stand 15 minutes before serving.  


*from myrecipes.com

ranch chicken soup

4-5 frozen chicken breasts or tenders
1 can corn, undrained
1 can rotel tomatoes
1 can any beans, but black beans are good, drained and rinsed
1 8 oz pkg cream cheese, cut up
1 pkg ranch dressing mix
1 TBS cumin
put all together in crock pot.  high: 3 hours, low: 4ish
7 min prep time

lowfat chewy fruit and oatmeal bars

3/4 c. firmly packed brown sugar
1/2 c. granulated sugar
1 8 oz. container vanilla or plain low-fat yogurt
2 egg whites, lightly beaten
2 tbsp. vegetable oil or applesauce
2 tbsp. fat-free milk
2 tsp. vanilla
1 1/2 c. whole wheat or all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt (optional)
3 c. whole oats
1 c. diced dried mix fruit, raisins or dried cranberries

1.  heat oven to 350 degrees.  in large bowl combine sugars, yogurt, egg whites, oil/applesauce, milk and vanilla; mix well in medium bowl.  combine flour, baking soda, cinnamon, and salt; mix well.  add to yogurt mixture; mix well.  stir in oats and fruit.
2.  spread dough onto bottom of ungreased 13x9 in. baking pan.
3.  bake 28-32 min. or until golden brown.  cool completely on wire rack.  cut into bars.  store tightly covered.