Avacado Ranch Pasta Salad

16 oz package tri-color rotini (or any other pasta you have on hand)
1 white onion diced
2 large tomatoes diced
1 seedless cucumber sliced
1/2 cup blue cheese crumbles
1 avocado
3 cloves garlic
3 lemons
1 tbls olive oil
1 handful fresh cilantro
1 packet ranch dressing mix

Cook pasta according to package, drain and chill.  Combine next 4 ingredients into pasta and stir.  In food processor mix avocado, ranch packet, garlic, oil, cilantro and lemon juice. process until creamy.  stir into pasta mixture and enjoy!

Lightened Up Green Bean Casserole

2 cups of frozen green beans

1 can pieces and stems mushrooms

¾ cup chicken broth

1 tbls corn starch

1 tsp ground mustard

1 cup French  onion rings

1 tbls butter.

In a small casserole dish combine all ingredients except onion rings.  Stir, bake at 375 for 25 minutes.  Sprinkle French onions on top and continue to bake until brown about 5 more minutes.

Rice Pilaf

2 tablespoons butter

½ cup orzo pasta

½ cup white rice uncooked

2 cloves garlic

½ cup onion (diced)

2 cups of chicken broth

In a sauce pan melt butter, add orzo and simmer until slightly browned.  Stir in onions and garlic and cook until onions are clear.  Add rice and chicken broth, increase heat to high until it boils.  Reduce heat to low and let simmer covered for 20 minutes, stirring occasionally.

Asian Invasion Slaw

2 pkg Ramen Noodles, broken into bits (discard flavor packet)
1 head cabbage, shredded
6 green onions, chopped
1 cup slivered almonds
1/2 cup olive oil
1/2 cup rice vinegar
3 Tbsp sugar
1 tsp salt
1 tsp pepper

Toast almonds in a 400 degree oven for 8 to 10 mins until they are slightly brown.  Watch closely, they burn easily.  Mix together cabbage and green onions, set aside.
Mix dressing and shake or stir well.  Before serving add dressing, almonds, and Ramen noodles to the cabbage mixture.

Baked Eggplant and Tomatoes

• 1 large eggplant, sliced into ¼ inch circles
• 2 sliced tomatoes
• Low fat Parmesan, or cheddar cheese
• Olive oil
• Salt and Pepper

Preheat oven to 400, on a cookie sheet place the eggplant in a single layer.  Top each piece with cheese and tomatoes.  Sprinkle with salt, pepper and olive oil.  Bake 20 to 25 minutes until the eggplant is soft and the cheese is melted. 

Not Your Average Green Bean Casserole

2 cans of French Style Green Beans

2 cans of Shoe peg or White Corn

1 small jar pimentos

1 can cream of mushroom soup

½ cup diced celery

½ cup diced white onion

½ cup diced bell pepper

2 cups grated cheddar

1 cup French style onion rings

1 stick butter

In a 2 quart casserole dish combine first 7 ingredients mix well.  Top with cheese, onions, and melted butter.  Bake for 1 hour on 325 or until cheese bubbles. 

Red Potato and Tomato Salad

3 lbs red potatoes, diced and boiled until soft

2 pints cherry tomatoes, halved

9 green onions thinly sliced

1 small jar of diced black olives

1 cup chopped flat leaf parsley

4 tablespoons capers

2 tablespoons fresh chopped thyme leaves

¾ cup extra virgin olive oil

2 large lemons, zested

Salt and pepper to taste.

In a serving bowl, and  all ingredients and stir until well blended.  Refrigerate for at least one hour and stir again before serving. 

Southwestern Coleslaw

• 1 bag of finely shredded cabbage
• 4 carrots shredded
• 2 green apples shredded
• 1 medium red onion finely diced
• 1 1/2 cups walnuts, toasted and chopped

Dressing:

• 
  
• 2 tablespoons Dijon mustard
• 1 tablespoon sugar
• 1 tablespoon chipotle or chili sauce
• 3/4 cup of mayo
• 2 lemons juiced
• salt and pepper to taste

Combine the cabbage, carrots, apples, onion, and walnuts in a large bowl and mix well.  In a small bowl stir together all the ingredients for the dressing, and mix until well blended.  pour over slaw and toss well to coat.  Refrigerate for 4 hours and then serve.

This little piggy baked beans

2 large cans of bush’s original baked beans

10 slices of bacon

1 red onion diced

2 cups or handfuls of brown sugar

Pepper to taste

In a frying pan brown bacon until it is done but not crispy.  Remove and drain, in the bacon grease add the onions  and caramelize, about 5 to 8 mins.  In a baking dish empty the 2 cans of beans, then top with a layer of bacon, put the onions on top of the bacon and then a thick coat of brown sugar.  Top with pepper, and bake in the oven on 350 for about 15 to 20 mins. 

Easy Delicious Mashed Potatoes

3 lbs white potatoes

4 tbls butter

1 cup milk

½ cup cream

Salt and pepper to taste

Peel, wash and dice potatoes.  Boil in a large pot until you can stick a fork in them and they fall apart usually about 15 mins.  Drain from water and return to pot.  Add other ingredients and beat with a mixer until smooth. 

Great Green Beans

2 lbs fresh green beans, washed and snapped

6 slices of bacon

1 med white onion

3 cloves garlic

2 tbls olive oil

Salt and pepper

Enough chicken broth to cover the green beans (about 3 cups)

In a sauce pan brown bacon in olive oil with onion and garlic.  Once the bacon is brown, add green beans, chicken broth, and salt and pepper to taste.  Bring to a boil reduce heat and simmer until the green beans are the desired consistency , about 20 to 25 mins. 

Hot Bacon Dressing

8 slices bacon

1 1/2 cups white sugar
3 teaspoons cornstarch

1/2 teaspoon salt

1/4 cup water

1/2 cup white vinegar

Directions

1.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

2.In a medium bowl, whisk together the sugar, cornstarch and salt, and slowly pour in water and vinegar, whisking constantly.

3.In a medium skillet, add the crumbled bacon and pour the vinegar mixture over it. Cook over medium heat, stirring constantly, until mixture thickens.

Alicia's Hot Corn Casserole

1 cup butter

2 (8 ounce) packages cream cheese

1/2 cup milk

4 (15 ounce) cans whole kernel corn, drained

1 (12 ounce) jar jalapeno peppers, drained and diced

2 cups shredded Cheddar cheese

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).

In a medium saucepan over medium heat combine butter, cream cheese and milk; stir until smooth.

In a 9x13 inch baking dish combine corn and jalapenos. Pour milk mixture over corn and sprinkle with cheddar cheese.

Bake in preheated oven for 35 minutes.

Bacon Ranch Pasta Salad

1 (12 ounce) package uncooked tri-color rotini pasta

10 slices bacon, cooked and diced

1 cup mayonnaise

1 packet dry ranch salad dressing mix
1/4 teaspoon garlic powder
1/2 cup milk, or as needed
1 large tomato, chopped
1 (4.25 ounce) can sliced black olives
1 cup shredded sharp Cheddar cheese

Directions

1.Bring a large pot of lightly salted water to a boil. Stir in rotini pasta and cook for 10 to 12 minutes or until al dente; drain.

2.Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.

3.In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

Purple Cabbage Slaw

1 head of purple cabbage

1 cup white vinegar

1 cup sugar

1 cup vegetable oil

Salt and pepper to taste

Shred cabbage using a cheese shredder, mix with other ingredients and mix well.  Add salt and pepper to taste, this is better the next day so make in advance if possible. 

Tomato, Cucumber, and Dill Pasta Salad

1 package of penne pasta, or whatever pasta you have on hand
1 cucumber
2 tomatoes
1/2 a white onion diced
1/2 cup light mayo
1/2 cup light sour cream
3 tbls dill seasoning, or fresh
2 tbls lemon pepper seasoning
salt to taste

Cook pasta according to directions, add all other ingredients, mix well, refridgerate.

This was fantastic, could also be a meal if you wanted to add some chicken or shrimp.

Summer Salad

3 Tomatoes (home grown if you have them)
1 Cucumber
1 white onion
1/2 cup italian dressing
1/4 cup white vinegar
salt
pepper

Chop up the vegetables into bite size pieces, mix with dressing vinegar and salt and pepper.  Refridgerate

Makes a great side dish in the summer, also if you use fat free italian it is very low cal, low fat.

Easy Roasted Potatoes

Any kind of potatoes will work, I usually try to do one per person if using baking potatoes, or 2 to 3 if using smaller red potatoes.
1 onion diced
1/2 cup olive oil
salt
pepper
garlic powder
seasoning salt (I use Lawry's)
parsley

Wash and dice the potatoes into small cubes.  You can peel them, but I usually just leave it on.  In a baking dish spread the diced potatoes in a single layer, toss onion on top, sprinkle with seasonings and then coat with olive oil.  Stir it around enough to get olive oil spread throughout the potatoes.  Bake on 400 for 20 minutes or until potatoes are soft, once they get soft turn the oven to broil for 5 mins to get a nice crunch on them.