Cilantro Jalapeno Cream

Sunset Cookbook

1 cup minced cilantro
1 cup reduced-fat sour cream or reduced-calorie mayonnaise
2 fresh jalapenos chilies, seeded and minced
2 tablespoons lime juice
Salt

Makes 1 1/3 cups

Note: Very good with Beef Kebabs

Salsa Fresca

Sunset Cookbook

3 large ripe tomatoes, diced
1/2 cup chopped cilantro
1 small onion, chopped
5-7 tablespoons seeded, minced fresh hot chilies (I use serranos or jalapenos)
3-4 tablespoons lime juice
Salt

Mix all the ingredients and refrigerate.

High Fiber Banana Cookies

I found a very healthy recipe on Pinterest using bananas, rolled oats and chocolate chips. I decided to add more ingredients to increase the heartiness to this cookie without sacrificing the healthy part.

1 very ripe medium banana, mashed
2 tablespoons honey
1/3 cup rolled oats
2 tablespoons each: flaked sweetened coconut, oat bran, wheat bran
1 tablespoon flax seed flour
1/8 cup semi-sweet chocolate chips
1/4 cup chopped pecans

Mix all the ingredients. Spray a cookie sheet with non-stick cooking spray. Place the cookie batter by tablespoons using a scoop and flatten slightly with your fingers if you want.

Bake in a preheated 350 F for 10 minutes. Remove to a wire rack to cool completely.

Sausage Lentil Soup

Taste of Home, Big Book of Food

www.tasteofhome.com

1/2 lb bulk Italian sausage, cooked and drained

Add:

1 large onion, chopped
1 medium green pepper, chopped
1 big carrot, chopped
2 cans (10 1/2 oz each) chicken broth
1 can (14 1/2 oz) diced tomatoes, undrained
1 cup water
1 garlic clove
1 teaspoon salt (or less)
1/2 teaspoon pepper
3/4 cup dried lentils, rinsed

Add all the ingredients to the cooked sausage and simmer covered for 60-70 minutes or until lentils are tender.

Makes 6-8 servings (2 quarts)

                                                                              Kathy Anderson

                                                                              Wyoming


                                                                   

Crock-pot Creamy Salsa Chicken

www.food.com

www.sweetlittlebluebird.com

3 lbs chicken breast
16 oz jar salsa of choice (not sweet)
1 (15 oz) can of corn
1 (15 oz) can black beans, drained and rinsed
2 tablespoon lime juice
1/3 cup chopped jalapenos (fresh or canned)
8 oz block cream cheese, regular

Toppings (Optional)

Grated cheese
Chopped green onions
Chopped fresh cilantro
Lime wedges

Spray Crock-pot with non-stick cooking spray. Place chicken on bottom. Place salsa, corn, black beans, lime juice and jalapenos on top. Cook on High for 4-5 hours or until chicken is tender. Reduce to Low and place cream cheese on top and allow to melt for 20  minutes. Then stir/blend. Serve over rice. Add some toppings if you like.

Note: I added 1 cup water with the salsa before cooking the chicken because my husband does not like cream cheese or thick sauces. I also shredded the chicken into big chunks.

Cristina's Blueberry-Orange Biscuits

I love Bisquick so I am always trying to look for new recipes. I came up with this one after thinking about how yummy the savory biscuits that I make are but I needed a sweet version. This is the one that passed my husband and twins test without any hesitation.

1 1/2 cups Bisquick Mix
2/3 cup milk
1/4 cup sugar
1/2 cup fresh or frozen blueberries (do not thaw)
Grated orange rind of 1 1/2 medium-size oranges
1/2 teaspoon vanilla extract

Glaze:

3/4 cup powdered sugar
1 1/2 Tablespoons freshly squeezed orange juice

Optional:

1 teaspoon poppy seeds for batter and 1/8 teaspoon for glaze

Mix the Bisquick mix and sugar. Add the milk, grated orange rind and vanilla and combine well.

Preheat the oven to 400 F. Meanwhile, greased a baking sheet with some butter.

Add the blueberries to the batter folding them in very carefully to avoid too much staining. Fresh blueberries work better for this but if you use frozen ones it is fine, the biscuits will be yummy no matter what.

Make mounds of batter on the baking sheet trying to leave the blueberries on top or inside the batter not at the bottom.

Bake for 12-14 minutes depending on the size of the biscuits. Remove them from the baking sheet to a wire rack and glace them when they are still a little warm.


Makes 10-12 medium-size biscuits


Note: If using the poppy seeds, add them to the batter when combining with the milk and remaining ingredients.

For the glaze, add them to the sugar before adding the orange juice.

Blueberry and Nectarine Cobbler

1 1/4 cups Bisquick
1/2 cup sugar
1/2 cup butter
1/2 cup milk
Grated lemon peel of 1 lemon
1 cup fresh or frozen blueberries
1 nectarine cut into wedges (you can use a peach instead)

Topping:

1/4 cup sugar
1/2 teaspoon cinnamon

Melt the butter in the microwave in an 8 x 8-inch square baking pan. Make the batter using the Bisquick mix, sugar and milk. Add the grated lemon peel. Pour the batter on top of the melted butter.

Place the fruit on top of the batter arranging the fruit in even layers. Sprinkle with the blueberries.

Mix the topping ingredients and sprinkle on top of the fruit.

Bake at 350 for 30-40 minutes or until a toothpick inserted comes out clean.

Makes 6 -9 servings

Note: This is a Betty Crocker recipe done on the grill. I added the lemon peel as my personal touch.