Quick and Easy Fruit Salad

Ingredients:

1 pint fresh strawberries, sliced
1 pound seedless green grapes, halved
3 bananas, peeled and sliced
1 (8 ounce) container strawberry yogurt

Directions:

In a large bowl, toss together strawberries, grapes, bananas, and strawberry yogurt. Serve immediately.

Yield: 10-12 Servings

* From http://m.allrecipes.com/recipe/24373/fruit-salad-in-seconds

Guacamole

Ingredients:

3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

Directions:

In a large bowl place the scooped avocado pulp and lime juice, toss to coat.

Drain, and reserve the lime juice, after all of the avocados have been coated.

Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice.

Let sit at room temperature for 1 hour and then serve.

* From http://www.foodnetwork.com/recipes/alton-brown/guacamole-recipe/index.html

Easy Mixed Veggie Beef Soup

Ingredients:

1/2 pound ground beef, lean
1 medium onion, chopped
1 clove garlic, minced
16 ounces tomatoes, canned
1 cup celery, diced
2 medium carrot, diced
1 large potato, diced
16 ounces frozen corn kernels
16 ounces frozen mixed vegetables
1 cup water
1 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste

Directions:

In a 5-quart pan, over medium heat, saute the garlic and onion in a small amount of oil until tender. 

Add the ground beef and cook until brown, stirring to break up meat. Drain if necessary, then add the tomatoes, salt, pepper, and water to the meat. 

Add the carrots to the pan and cook for 5-10 minutes then add the potatoes and celery. 

Simmer for 5-10 more minutes then add the frozen corn and vegetables and cook for about 10 more minutes or until vegetables are tender. 

Adjust seasonings to taste.

Yield: 6 Servings

* Adapted from http://www.cooks.com/rec/view/0,1948,133185-240193,00.html

** Pictured with added mushrooms, stew meat, kale, Italian seasoning, kidney beans, and beef bullion.

Summer Squash Casserole

Ingredients:

1 T Olive oil
1 Red bell pepper, chopped
3/4 C White onion, diced
1 1/2 C Zucchini, sliced
1 1/2 C Yellow squash, sliced
1 C Fresh mushrooms, sliced
1 C Chicken broth, as needed
1 1/3 C Non-dairy cream of mushroom soup substitute (or 1 10.75 oz can cream of mushroom soup)
1/2 C Greek sour cream (or sour cream of choice)
1 6 oz pkg Cornbread stuffing mix

Directions: 

Preheat an oven to 300 degrees F (150 degrees C). Grease a 7-inch casserole dish. 

Heat olive oil in a skillet over medium heat. Stir in the bell pepper, onion, zucchini, squash, mushrooms, and chicken broth. Bring to a simmer, and cook until the vegetables have softened, about 10 minutes. Use more broth if needed to keep the mixture moist. 

Remove the vegetables from the heat, and stir in the mushroom soup, sour cream, and 3/4 of the stuffing mix; pour into the prepared casserole dish. Sprinkle the remaining stuffing mix over top. 

Bake in the preheated oven until browned on top, about 30 minutes.

Yield: 6 Servings

* Adapted from http://allrecipes.com/Recipe/Country-Squash-Casserole

Non-Dairy Cream of Mushroom Soup Substitute

Ingredients:

1 T Dairy-free margarine
1/4 C Mushrooms, chopped
1 T Minced onion
3 T Dairy-free margarine
3 T Flour
1/2 t Salt
1/2 t Pepper
1 1/4 C Almond milk, heated (or other milk substitute)

Directions:

Melt 1 T margarine and sauté vegetables lightly. Remove from pan.

Melt 3 T margarine. Whisk in flour and seasonings. Cook for about one minute, stirring frequently. Slowly add hot almond milk, stirring with a whisk to prevent lumps. Cook until thick, stirring constantly.

Yield: 1 C

* Adapted from http://www.food.com/recipe/non-dairy-cream-of-mushroom-soup-substitute-107359

Beef Tongue Tacos

Ingredients:

1 beef tongue
1/2 white onion, sliced
5 cloves garlic, crushed
1 bay leaf
salt to taste

1 tablespoons vegetable oil
5 Roma tomatoes
3 poblano peppers
1/2 onion, diced
2 (10 ounce) packages corn tortillas
Salsa
Mexican seasoning

Directions:

Place the beef tongue in a slow cooker and cover with water. Add the onion slices, garlic, and bay leaf. Season with salt. Cover and cook on Low overnight or 8 hours. Remove the tongue and shred the meat into strands.

Heat the oil in a skillet over medium heat. Cook the tomatoes, peppers, and onions in the hot oil until softened on all sides. Add tongue meat to skillet. Cook another 5 to 6 minutes. Add Mexican seasoning to taste.

Build the tacos by placing meat mixture into 2 softened corn tortillas. Top with salsa and, optionally, cheese and sour cream.

Serve with side salad of shredded iceberg lettuce, corn, onion, black beans, and diced tomatoes with Mexican seasoning to taste. Top with sour cream if desired.

* Adapted from http://allrecipes.com/recipe/delicious-beef-tongue-tacos

Pumpkin Oat Bran Muffins

Ingredients:

1-1/2 C Gluten-Free Oat Bran
1/2 C Pamela’s Gluten-Free Bread Mix (or other GF flour blend)
1/2 C Packed Brown Sugar
2 t Baking Powder
1 t Pumpkin Pie Spice
1/2 t Salt
1 Large Egg
1 C Canned Pumpkin
1/2 C Milk
2 T Light Olive Oil
1/2 C Raisins (optional)

Directions:

In a small bowl, combine the first six ingredients. In another bowl, whisk the egg, pumpkin, milk and oil until well blended. Add raisins if desired. Stir into dry ingredients just until moistened.

Coat muffin cups with cooking spray; fill 2/3 full. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Yield: 10-12 muffins (12 with raisins)

* Adapted from http://www.tasteofhome.com/Recipes/Pumpkin-Oat-Bran-Muffins