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Crock Pot Creamy Cheesy Red Potatoes

22 Jan

Crock Pot Creamy Cheesy Red Potatoes

Crock Pot Creamy Cheesy Red Potatoes

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Ingredients…
7 cups cubed red potatoes, uncooked
8 ounces small curd cottage cheese
1/2 cup sour cream
1/2 cup Velveeta cheese, cubed
1 tablespoon dried onion flakes
2 garlic cloves, minced
1/2 teaspoon salt
paprika, for garnish
minced chives, for garnish
Directions
Place cubed potatoes in crock pot.
In a food processor or blender, puree the cottage cheese and sour cream until smooth.
Combine Velveeta, onion, garlic and salt with cottage cheese/sour cream blend, mix well.
Pour over potatoes and mix well.
Cover and cook on low for 5-6 hours or until potatoes are tender.
Stir before serving and garnish with paprika and chives.

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Orange Cran-Apple Sauce Recipe

17 Nov

Orange Cran-Apple Sauce

Orange Cran-Apple Sauce
~because some thing’s just shouldn’t be eaten from a can

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What you’ll need…
•2 Bags fresh Cranberries
•1 Med Orange- 1 tsp zest from the peel and you’ll want to peel and cube the orange sections.
•2 Medium Apples
•1/2 Cup Orange Juice
•1.5 Cups Sugar
•1/2tsp cinnamon
•1/4tsp nutmeg
•Enough water just to cover cranberries.

What you’ll need to do…..
•Rinse cranberries and discard and not so fresh ones
•Place cranberries in a pot with water just enough to cover berries. Turn on medium heat and cooked until berries start to crack. Lower flame enough to keep berries at a slow boil.
•Add the orange juice, orange zest, cinnamon, nutmeg, apples, and cubed orange sections, mix everything together by stirring, and cook for 5-7 minutes.
•Add sugar, stir, and cook for 20-25 minutes. Sauce will thicken as it cools.
•••You can add more sugar if you like but I don’t like mine overly sweet- I’m sweet enough lol This sauce is amazing! I made this recipe up when my son was maybe 5 or so and its been a family tradition since. So from my family to yours…Happy Holidays

Fruity Thai Pita Pockets

28 Aug

fruitythaipitapocket

Fruity Thai Pita Pockets

Bored with the same old sandwich at lunch? Liven up packed lunches with this Thai-influenced pita pocket: a surprising blend of fruits, spinach and peanut sauce tucked in a very portable pita pocket.

Ingredients

1 can tropical fruit salad in 100% juice (15 ounces)
4 whole-grain pita pockets
4 cups fresh spinach (torn)
1/4 cup fresh cilantro (optional)
For the Spread:
3 tablespoons reserved juice from tropical fruit salad
1/2 cup natural peanut butter, crunchy or chunky
3 tablespoons fat-free cream cheese
1 tablespoon low-sodium soy sauce

Directions

1. In a colander over a bowl, drain fruit salad well; reserve 3 tbsp juice.

2. In a small bowl, whisk together reserved juice, peanut butter, cream cheese and soy sauce.

3. Place drained fruit, spinach and cilantro (if desired) in bowl, mix gently.

4. Add sauce and toss.

5. Slice a small portion off each pita. Tuck the slice inside the bottom of the pita.

6. Fill each pita pocket with the fruit-spinach mixture.

7. Wrap individually in plastic wrap and refrigerate. Will keep well overnight.

Notes

Time-saving idea: Purchase pre-opened pita pockets

Source: choosemyplate.gov

Nutritional Info:

Total Calories 370
Total Fat 17 g
Protein 13 g
Carbohydrates 42 g
Dietary Fiber 6 g
Saturated Fat 2 g
Sodium 550 mg

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Roasted Parmesan Pepper Carrot Fries!!

25 Aug

Carrot Fries

Roasted Parmesan Pepper Carrot Fries!!

Cut a bag of carrots to the size of string fries.
In a bowl add cut carrots, fresh garlic, lots of parmesan cheese, olive oil, Italian bread crumbs, salt & pepper. All ingredients add the amount to your personal taste.

Place on a cookie sheet spread carrots evenly place in oven at 325 for about 45 min. I check on them occasionally. Remove from oven when they are tender and golden. Enjoy with ketchup or your favorite dipping sauce!

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Low Carb Taco Salad

13 Aug

Taco Salad

Taco Salad Low Carb!

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Ingredients:
2lbs. Lean Ground beef (may use ground turkey)
2 medium tomatoes
1 head of lettuce (you can use 1/2 a head of Iceberg & 1/2 head romaine)
Shredded iceberg… chopped romaine.
1/2 jar salsa (I used Tostitos medium)
1 Avocado chopped to your liking
1 bag Shredded Monetary Jack cheese
1 small can sliced black olives.
Sour Cream (optional)

Taco seasoning
1 Tbs Chili Powder
1/4 tsp Garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp Paprika
1 1/2 tsp Ground Cumin
1 tsp sea salt
1tsp Black pepper
(Or you may use Pre packaged Taco seasoning)

Directions:
Brown lean beef or turkey until cooked through and drain.
place back in fry pan and add taco seasoning and 1/2 cup of water and heat till mixed well about 10 minutes.
Place lettuce on plate or bowl top with tomatoes, Avocado, Olives. Salsa, Meat, and Cheese and a dollop of sour cream if desired.
ENJOY!!!!!

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Meatless Monday: Healthy Vegan Penne Alla Vodka (Pasta in Pink Sauce)

10 Aug

I had to share this post from VegCharlotte. Awesome recipe!

Meatless Monday: Healthy Vegan Penne Alla Vodka (Pasta in Pink Sauce).

Shrimp Cocktail Recipe

3 Aug

Shrimp Cocktail

Shrimp Cocktail ​

Ingredients:
2 cucumbers
1 lg. tomato
2 lbs. Shrimp (fresh from the deli)
1/2 lb. Imitation Crab (fresh from the deli)
5 lemons
1 jalapeño
3 avocado’s
8 shakes of garlic salt
64oz. Clamato w/limon
Tapatio

Directions:
Start with peeling the cucumbers then dice into small pieces put into a large bowl then dice tomato into small pieces add to bowl add 4 Shakes of garlic salt then shred the crab add to bowl wash and take off shells from shrimp add them last next cut jalapeño into very small pieces donot use the seeds cut the avocado’s into small pieces add them then add the shrimp cut the lemons in half squeeze over the food then add 4 more shakes of garlic salt then pour the Clamato mix all together add a few dashes of tapatio to your liking mix
Enjoy~

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