Favorite Broccoli Salad

From Lara Olsen

Ingredients:

1 bunch broccoli
1 bunch cauliflower
8 bacon strips
1/3 cup chopped onion
1 cup chopped, seeded tomatoes (seed tomatoes by cutting in half and squeezing out the seeds and juice)
2 hard-cooked eggs, sliced
1 cup mayonnaise or salad dressing
1/3 cup sugar
2 Tbs Vinegar

Directions:
In a large salad bowl, combine broccoli, cauliflower, bacon, onion, tomatoes and eggs; set aside.  In another bowl, combine mayonnaise, sugar and vinegar, mix until smooth.  Just before serving, pour dressing over salad and toss.

Pesto Salad

By Stephanie Groat

Ingredients:

Rice noodles, cooked
Store-bought pesto

Diced tomatoes

Mushrooms sauteed in olive oil or butter

Spinach

Shredded Italian cheese

Directions:

Toss and enjoy. 

Kneaders' Sugar Cookies

I found this recipe on ABC 4 in Utah after making the Best Bites Sugar Cookies (they were okay). I love Kneaders and I miss their sugar cookies. Lucky for me they actually posted their own recipe on Good Things Utah. So I adapted it to a normal batch of cookies. Enjoy:

Ingredients:
1 cup butter
1 1/4 cup sugar

2 large eggs
1/2 cup milk

4 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp lemon flavor
1/4 tsp salt
pinch of nutmeg (1/8 tsp)
1/2 Tbl honey

Directions:

1. Cream together butter and sugar until fluffy.
2. Add eggs, then milk. Scrape down sides of bowl often.
3. Stir in remaining ingredients. Dough will be soft and sticky.
4. Place dough on well-floured surface.
5. Knead in enough flour to make dough workable. Dough will be soft so it's best to knead with a rolling motion. (Prevents cracks on tops of cookies.)
6. Gently roll out to 3/8 inch thick.
7. Cut into shapes and place on a parchment-lined baking sheet.
8. Bake at 325 for 10 - 12 minutes or until edges barely start to change colors. Makes 2 dozen.

I do not love the Kneaders frosting. But pair these bad boys with The Best Bites frosting (with hint of lemon) and you'll find heaven.

BBQ Pulled Pork Sandwiches

This is a great Sunday meal. Easy prep, crock pot, ultra yummy. You'll need a crock pot and an 9x13 pan.

Prep Time: 10 minutes (including shredding cooked pork)
Cook Time: 4 hours 30 minutes

Ingredients:
1 14oz can beef broth
3 lbs boneless pork ribs
1 18 oz bottle of your favorite barbecue sauce
12 dinner rolls

Instructions:

1. Pour beef broth into crock pot.
2. Add boneless pork ribs and cook on high for 4 hours (or until the meat shreds easily).
3. Preheat oven to 350 degrees.
4. Remove meat and shred with two forks. Place in 9x13 pan.
5. Add barbecue sauce and mix well.
6. Bake for 30 minutes or until heated through.
7. Spoon onto cut dinner rolls and enjoy.

Low Fat Tortilla Strips

Delicious on Chicken Tortilla Soup or Mexican Salad. I got this from Fitness magazine. You'll need a baking sheet.

Prep Time: 5 minutes
Cook Time: 12 minutes

Ingredients:
Non-stick Cooking Spray
4 6-in Corn Tortillas
1/4 tsp Cumin
1 Tbsp Canola Oil (or Olive Oil)
1/4 tsp Salt

Instructions:

1. Preheat oven to 375 degrees.
2. Coat baking sheet with cooking spray.
3. Stack the tortillas and cut into 1/4 inch strips.
4. Toss strips with oil, cumin and salt.
5. Place on baking sheet and bake for 12 minutes or until lightly browned and crisp, tossing occasionally.

Chicken Tortilla Soup

I yanked this from Fitness magazine. It was fast, easy and a huge hit with the clan. This is great when you have cooked chicken on hand from a previous meal. I've also cheated and picked up precooked chicken which made this recipe even faster. If you buy precooked, I recommend the Southwest style--yum. You'll need a large pot for this.

Prep Time: 8 minutes
Cook Time: 13 minutes

Ingredients:
1 Tbsp Canola Oil (I also use Olive Oil)
1/2 tsp Cumin
1 cup chopped Onion
1/2 tsp Oregano
2 cloves of mince Garlic
1 Green (or Red or both) Bell Pepper, diced
2 14 oz cans Diced Tomatos with Jalapeno (I also use with Green Chile--not as spicy for kids)
4 cups Low-Sodium Chicken Broth
1 cup Frozen Corn
1 lb diced cooked Chicken Breast (about 3 cups)
1/4 cup Shredded Reduced-Fat Cheddar

Instructions:

1. Heat oil in large pot at medium-high heat.
2. Add cumin, onion, oregano, garlic, and bell pepper. Cook, stirring about 3 minutes until slightly softened.
3. Add tomatoes and chicken broth and bring to boil.
4. Reduce heat, add corn and chicken, simmer for 10 minutes.
5. Ladle into bowls and top with cheddar and tortilla strips.

Calorie count: 474.

Low-fat Chimichangas

I yanked this yummy recipe from Sunset magazine back in August. I also sub out the guts for whatever I have leftover from an earlier Mexican meal during the week. I've done taco meat and cheese, black bean and cheese (for the kids), or pork barbacoa. It makes a fast meal. You'll need a sauce pan and a baking sheet.

Prep Time: 15 minutes (if doing this recipe for the guts)
Cook Time: 20 minutes

Ingredients:
2 Tbsp Vegetable Oil, divided (I like to use Olive Oil instead)
1 Tbsp Unsalted Butter, melted
1 Poblano Chile, halved, seeded, and sliced
1/2 cup sliced Onion
1 cup cubed Nopales (I couldn't find these, so I omitted)
1/2 tsp Salt
1 cup Shredded Jack or Pepper Jack Cheese
1 cup canned Black Beans, drained and rinsed (I like Bushes)
8 flour tortillas (8 in.), warmed slightly for wrapping
Salsa and Guacamole for dipping

Instructions:

1. Preheat oven to 400 degrees.
2. Mix 1 Tbsp oil with melted butter. Brush onto baking sheet.
3. Heat remaining oil in large frying pan over medium heat.
4. Add chile, onion, nopales, and salt. Stir often until soft and starting to brown, about 5 minutes.
5. Put 2 tbsp each of cheese, beans and veg mix onto tortilla.
6. Fold in sides and roll up like a buritto. Set on baking sheet with seam side down.
7. Fill remaining tortillas and space about 2 in. apart on sheet. Brush remaining butter mixture over chimichangas.
8. Bake for ten minutes.
9. Turn chimichangas and bake for 10 more minutes until brown and crisp.
10. Cut chimichangas in half diagonally and serve.

Calorie count for 2 piece serving: 294! boo yeah.