6 oz pkg. Jello (large box) (cherry or grape)
2 c hot water
20 oz can crushed pineapple
1 can cherry or blueberry pie filling
8 oz cream cheese
8 oz sour cream
1/2 c sugar
1 tsp vanilla extract
Dissolve Jello in hot water. Stir in pineapple and pie filling. spread in dish and let congeal.
Topping: Mix rest with mixer and spread over congealed salad. Refrigerate.
1 medium onion, chopped
1/2 c red or green pepper, diced
1 c sliced carrots
2 tsp cumin
1/2 tsp each salt and pepper
1-1/2 c vegetable broth
28 oz undrained tomatoes
11 oz mild salsa
3 medium sweet potatoes, peeled and 1" cubes
15 oz can red kidney beans, rinsed
15 os can black beans, rinsed
15 oz can black-eyed peas, rinsed
1 c frozen corn
1 medium zucchini. diced
Cook sweet potatoes and carrots in a small amount of water until tender. Sauté' onions and pepper until tender.
Combine all and cook 45 minutes on low simmer.
2 large sweet potatoes (1 lb.), peeled and 1" cubes
5 Tb oil
1 tsp Kosher salt
1 c frozen shelled edamame
1/2 c tahini
1/4 c fresh lemon juice
1/4 c maple syrup
3 TB low-sodium soy sauce or tamari
2 TB minced fresh ginger
4 garlic cloves chopped
6 c cooked quinoa
dried figs, sliced
1/2 c roasted pumpkin seeds
1/4 c microgreens or sprouts
spinach
Toss sweet potatoes with 1/2 tsp salt and 1 Tb oil then roast @350 degrees for 20-30 minutes.
Cook edamame by microwaving in a small bowl on high for 2-3 minutes. Then cool, and peel.
In a small bowl whisk, 4 TB oil, tahini, lemon juice, maple syrup, soy sauce, ginger, garlic, and 1/2 tsp salt.
Divide quinoa between 4-6 bowls, top with sweet potatoes, spinach, fig, edamame. Drizzle with dressing and top with microgreens and pumpkin seeds.
Based on 6 servings and half the dressing used:
480 calories 17 grams total fat 25 grams saturated fat 0 cholesterol 340 mg sodium
71 grams carbohydrates 11 grams fiber 14 grams sugar 15 grams protein
2 lb ground venison (quart size freezer bag)
1 large onion, peeled and diced
1 cup applesauce
1 cup bread crumbs (1 sliced cut up)
2 eggs, slightly beaten
1 c ketchup
salt and pepper to taste
Mix all (except ketchup) with hands and shape in a loaf pan. Bake at 350 degrees for 40 minutes, add ketchup on top and finish baking 20 minutes more.
2 Tb olive oil
1 medium onion, peeled and quartered
2 stalks of celery, trimmed and chopped
1 carrot, peeled and chopped
5 cloves garlic, peeled and sliced
180 g canned tomato pieces
130 g washed and chopped kale (almost 1 bunch)
2 TB Parmesan cheese
800 ml vegetable stock
2 tp tomato puree
2 tp garlic puree
1 good pinch sea salt
1/2 tp pepper
1/2 tp thyme (ground)
1/2 tp dried rosemary
400 g Cannellini beans, drained
1/2 can chick peas, drained
Saute' (setting on blender) oil, onion, garlic cloves, salt in blender. Add rest except beans and select chunky soup setting. When timer shows only 8 minutes left, lift lid of blender and add beans.
Serve with crusty bread. Freezes well. Makes 5 servings.
4 strips of bacon
8 carrots, peeled, cut into 3 inch pieces, then, sliced in half
4 green onions
1 TB butter
Cut bacon slices in half and cook bacon in fry pan. Drain on paper towels. Wipe out fry pan and add butter, carrots and green onions to fry pan with a cover. Cook on medium, then low until done, about 20 minutes.
1/2 c butter
1 oz (1-1/2 sq) unsweetened chocolate
1 c brown sugar
1/2 c sugar
2 eggs, slightly beaten
1 tp flour
1 TB milk
1 tp vanilla
1 unbaked pie shell
Melt butter and chocolate over low heat. In a separate bowl,, combine rest (except pie crust) and add to chocolate mixture, stirring constantly.
Bake at 325 degrees for 40-45 minutes.
