Jade-Green Broccoli

1 bunch broccoli (about 2 pounds)
1 tablespoon cornstarch
2 tablespoons light soy sauce
1/2 cup low-fat, low-sodium chicken broth
1/4 teaspoon salt
2 tablespoons peanut, canola, or corn oil
1 clove garlic, minced
1 teaspoon grated gingeroot
2 tablespoons sherry
cooking spray

Peel the broccoli stems only if they are large and tough. Cut the stems diagonally into 1/3-inch slices. Separate the florets.

Mix the cornstarch, soy sauce, chicken broth, and salt in a small bowl; set aside.

Prepare a large skillet or wok with nonstick pan spray. Heat the oil in the skillet; add the garlic and ginger and cook 2 minutes over medium heat. Add the broccoli. Turn the heat to medium-high and stir-fry for 3 minutes.

Add the sherry; cover and cook 2 minutes longer.

Add the soy sauce mixture and stir constantly until the sauce thickens.

Serve hot or chilled.

Number of Servings: 8
Serving Size: 3/4 cup

Exchanges Per Serving
1 Vegetable
1 Fat

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount per serving
Calories 66
Calories From Fat 35
Total Fat 4 g
Saturated Fat 1 g
Cholestrol 0 mg
Sodium 254 mg
Total Carbohydrate 6 g
Dietary Fiber 3 g
Sugars 2 g
Protein 3 g

Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Flat-Bottom Wok, 10-inch

Baked Sliced Potatoes

2-1/4 lbs. potatoes
1/4 lb. butter
salt and pepper
fresh parsley

Preheat oven to 400F.

Rinse, dry, and thinly slice the potatoes.

Butter a large, shallow ovenproof dish; melt the remaining butter in a small pan. Put a layer of potatoes in the bottom of the dish. Drizzle a little butter over and season lightly with salt and pepper. Repeat these layers, finishing with butter.

Cover and cook in a preheated 400F oven for 1 hr.

Sprinkle with chopped parsley and serve from the dish.

serves 6.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Per serving: cals 270, fat 15.5g, 50% cals from fat, chol 41mg, protein 3.7g, carbs 30.7g, fiber 2.7g, sugar 2.7g, sod 12mg, diet points 6.6.

Pyrex Simply Store Glass Rectangular and Round Food Container Set (18-Piece, BPA-free)


Irish Potato Casserole

10 medium potatoes — peeled
8 ounces cream cheese (soft)
8 ounces sour cream
1/2 cup butter or margarine — melted
1/4 cup chives
1 clove garlic — minced
1 teaspoon salt
1/8 teaspoon garlic powder
paprika

Cook potatoes in boiling water for approximately 30 minutes or until tender. Drain and mash.

Beat cream cheese with electric mixer until smooth. Add potatoes and remaining ingredients, except paprika; beat just until combined.

Spoon mixture into a lightly buttered 2 qt casserole; sprinkle with paprika. Cover and refrigerate overnight.

Remove 15 minutes before baking. Uncover and bake at 350° for 30 minutes.

Serving Size: 8

KitchenAid Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart


Go for the Grains Casserole

2 Maggi Vegetarian Vegetable Flavor Bouillon Cubes
1 cup hot water
1 can (15 ounces) black beans rinsed and drained
2 small carrots thinly sliced
1 cup loose-pack frozen whole-kernel corn
1/2 cup pearl barley
1/3 cup chopped fresh parsley
1/4 cup bulgur
1/4 cup chopped onion
1/4 teaspoon garlic salt
1/2 cup (2 ounces) shredded cheddar cheese
2 ounces chopped fresh parsley

Preheat oven to 350°F. Dissolve bouillon in water.

Combine beans, bouillon mixture, carrots, corn, barley, 1/3 cup parsley, bulgur, onion and garlic salt in 1 1/2-quart baking dish; cover.

Bake, stirring once halfway through cooking time, for 60 to 70 minutes or until barley and bulgur are tender.

Sprinkle with cheese. Cover; let stand for 5 minutes or until cheese is melted. Sprinkle with additional chopped fresh parsley.

Pyrex Easy Grab Glass Bakeware Set (5-piece)

Baked Polenta

1 tablespoon extra virgin olive oil
4 medium leeks, white part only, sliced
1 can (19 ounces) canellini beans, drained
to taste salt
to taste freshly ground black pepper
2 cups quick cooking polenta
1 jar Barilla Mushroom & Garlic Sauce, divided
8 ounces provolone cheese, shredded
cooking spray

Preheat oven to 350. Spray a 13×9 inch baking dish with non-stick cooking spray.

Heat olive oil in a large skillet. Add leeks and cook until tender.

Add cannelini beans, season with salt and pepper. Mix in a half jar of sauce. Remove from heat.

Cook polenta according to package directions.

Spoon half the cooked polenta into a 9×13 inch baking dish. Spoon beans over polenta. Sprinkle half the shredded cheese over beans. Cover with remaining polenta and sprinkle with remaining cheese.

Bake at 350 for 20 minutes. Heat remaining sauce and serve over polenta

Pyrex Easy Grab Glass Bakeware and Food Storage Set (8-Piece, BPA-free)

Broccoli with Orange Sauce

2 packages (10 ounce each) frozen broccoli spears
1/4 cup butter, cubed
1 teaspoon cornstarch
1/2 cup orange juice
1 tablespoon grated orange peel

Cook broccoli according to package directions.

Meanwhile, in a small saucepan, melt butter. Whisk in cornstarch until smooth. Gradually stir in orange juice; add orange peel. Bring to a boil; cook and stir for 2 minutes or until thickened.

Drain broccoli; drizzle with sauce.

Yield: 4 servings.

Cucisina Zester/Grater – Great for Lemons, Limes, Ginger, Cheese, Chocolate, and more – Stainless Steel with Plastic Cover

Ranchero Macaroni Bake

1 can (26 oz.) Cream of Mushroom Soup
1 cup milk
1 cup Chunky Salsa
3 cups shredded Cheddar or Monterey Jack cheese
6 cups hot cooked elbow pasta
1 cup coarsely crushed tortilla chips

Mix soup, milk, salsa, cheese and pasta in 3-qt. shallow baking dish.

Bake at 400°F for 20 minutes or until hot. Stir. Top with chips. Bake 5 minutes more.

Serves 6

Pyrex Basics 3 Quart Glass Oblong Baking Dish, Clear 8.9 Inch X 13.2 Inch – 3 Qt

Cheese Zucchini Crisps

1/3 cup corn flake crumbs
2 tablespoons grated Parmesan cheese
1/2 teaspoon seasoned salt
dash garlic powder
4 small unpeeled zucchini, cut in 1/2 inch strips
1/4 cup melted butter

Combine crumbs, cheese and seasonings; place in a plastic bag. Dip zucchini strips in butter and shake in the crumbs to coat.

Place on a baking sheet; bake 375F for 10 minutes or til crisp.

4 servings.


Vremi 6 Piece Nonstick Bakeware Set – Baking Sheet with Cake Loaf and Muffin Pans and Square Baking Pan – also has Large Roasting Pan – Non Stick Carbon Steel Metal Bakeware with Red Silicone Handles

Caramelized Onions

6 large Vidalia or other sweet onions
4 tablespoons margarine
10 oz. can chicken or vegetable broth

Peel onions. Remove stems and root ends. Place in slow cooker. Pour margarine and broth over onion. Cook on low for 12 hours.

Note: Serve as a side dish, use onions and liquid to flavor soups or stews, or to top pizza.

Makes 8 servings.


Instant Pot Duo Mini 3 Qt 7-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer