GARLIC BUTTER POLLOCK

1 lb. pollock fillets defrosted

2 cloves garlic minced

¼ c butter melted

½ tsp dried parsley

1 tsp. lime juice

Salt and pepper

Preheat oven to 400°. Lay pollock fillets in glass baking dish in single layer. Combine garlic, melted
butter, lime juice, salt and pepper, and parsley. Pour over fillets. Bake for 25-30 min. till flakey.

GARLIC LIME SHRIMP PASTA

1 lb peeled shrimp (cooked)

5 garlic cloves minced

½ tsp salt

½ tsp cayenne pepper

½ c butter

3 TBS lime juice

1 TBS minced fresh parsley

Hot cooked pasta

In large skillet sauté shrimp, garlic, salt, and cayenne pepper in butter till shrimp is warmed through. Stir
in lime juice and parsley. Serve over pasta.

SLOW COOKER GREEN ENCHILADA CHICKEN SOUP

3 lbs. skinless boneless chicken breasts

28 oz can Las Palmas green enchilada sauce

24 oz chicken broth

1 c heavy cream

2 c shredded Monterey Jack cheese

4 oz cubed cream cheese at room temperature

4 oz salsa verde

Hot sauce (optional)

Salt and pepper to taste

Place chicken, green enchilada sauce, and broth into crockpot. Cook on low 6-8 hours. Remove chicken
and shred. Add chicken, jack cheese, cream cheese and cream and salsa verde to slow cooker. Warm
and stir till all cheeses are melted. Add hot sauce and salt and pepper to taste.

STUFFING BALLS

Prepare Stove Top Stuffing per box directions.

Wet hands and shape stuffing into small balls (golf ball size). Place on baking pan and bake at 375° for
15-20 min till slightly crispy on outside.

CINNAMON SUGAR BANANA BREAD

1/3 c softened butter

¼ c milk

1 c sugar

6 ripe bananas, roughly mashed

2 large eggs

2 c flour

2 tsp baking powder

½ tsp baking soda

1 TBS cinnamon

½ tsp salt

Topping: 2 TBS sugar, 1 tsp cinnamon mixed together (or 3 TBS premixed)

Preheat oven to 350°. Combine butter, milk and sugar. Add eggs and mashed bananas and mix till
combined. In separate bowl mix dry ingredients. Pour dry ingredients into wet and mix till combined.
Pour ingredients into creased and floured loaf pan. Sprinkle cinnamon-sugar mixture over top of loaf
evenly. Bake for 1 hour. Toothpick test to see if it is done.

EASY CREPE RECIPE

½ c lukewarm water

1 c warm milk

4 large eggs

4 TBS butter melted + more for pan to sauté

1 c flour

2 TBS sugar

Pinch sea salt

All ingredients to blender in order listed. Blend on low till combined. Let bubbles settle. Melt a dot of
butter in a 10-inch nonstick pan over medium heat. Pour ¼ c mixture into pan swirling I till it covers
bottom. Once edges are golden, use a thin spatula to get under crepe and flip. Cook another 30 seconds.
Slide crepe out onto cutting board to cool. Fold into fan shape or roll up. Repeat process adding
butter to pan as needed. Serve with fruit, chocolate syrup, warm Nutella or powdered sugar.

CROSTINI

Preheat oven to 350°. Lay out slices of one baguette or Italian loaf on rimmed baking sheet. Brush both
sides with olive oil and season with salt and pepper. Bake until golden, 15-20 min. If bottom is not
browning, turn crostini over once during baking. Let cool on baking sheets. Top with any desired
topping/dips and serve. Stores up to a week in baggies at room temperature. Do not refrigerate.

BREAD PUDDING

10-12 slices white bread, torn into small pieces

6 c milk

10 eggs

¼ tsp salt

3 TBS vanilla

3 TBS butter

1 ¼ c sugar

1/3 tsp nutmeg

2 c raisins

Scald milk. Turn bread pieces into large bowl and add milk and butter, then cool to lukewarm. In another
large bowl, beat eggs with whisk until they are lemon-colored, then add sugar, salt, nutmeg and vanilla.
Add raisins. Pour into greased 9 x 13 pan. Set pan in larger pan of warm water and bake at 350° for 45-
60 min or until knife inserted in center comes out clean. Serve warm with whipped cream topping.

HELEN BOYD’S HOT FUDGE PUDDING

1 c flour

2 TBS cocoa

¼ tsp salt

¾ c sugar

2 tsp baking powder

½ c milk

2 TBS shortening or oil

1 c chopped nuts

1 c brown sugar packed

4 TBS cocoa

1 ¾ c hot water

Stir together flour, sugar, 2 TBS cocoa, baking powder and salt. Stir in milk and shortening and mix until
smooth. Add chopped nuts then pour batter into generously greased and floured 9 x 9 pan. Sprinkle with
brown sugar and 4 TBS cocoa. Pour hot water over entire batter and bake at 350° for 40-45 min. You can
double this and use a 9x13 pan.

MENNONITE COOKBOOK CINNAMON APPLES

4 tart apples cored, peeled and sliced into rings

1 c sugar

½ c water

½ lb. red cinnamon candies

Combine sugar, water and candy to make a syrup. Bring to boil and when sugar and candy are dissolved,
add sliced apples. Cook until soft but not mushy.

HOT CRAB DIP

1 8-0z pkg. cream cheese, softened

¼ lb. crab meat (1 can)

1 tsp minced onion

¼ c mayonnaise

2 TBS cocktail sauce

½ tsp prepared horseradish

½ c sliced almonds

Preheat oven to 350°. In a mixing bowl, combine cream cheese, crab meat, onion, mayonnaise, cocktail
sauce and horseradish. Mix thoroughly. Place mixture in a small casserole dish. Top mixture with sliced
almonds. Bake for 30 minutes or until bubbly. Serve on crostini or crackers.

STRAWBERRY DIP

2 8-oz. containers of strawberry cream cheese spread softened

1 large jar marshmallow crème

Mix together; refrigerate for 1 hour. Dip fresh strawberries.

RAVIOLI CHICKEN CASSEROLE

1 pkg. frozen cheese ravioli

3 c chicken cooked and cubed or shredded

½ c mushrooms, chopped

½ c green pepper, chopped

1/3 c onion, chopped

1 jar meatless spaghetti sauce

2 c shredded mozzarella cheese

Cook ravioli according to package, drain. In a greased 9 x 13 baking dish, layer ravioli and chicken. Top
with mushrooms, peppers, onion and sauce. Cover with foil and bake at 350° for 20 minutes. Uncover,
sprinkle with cheese. Bake uncovered for 1-15 minutes longer.

MINI MEATBALL DIP

½ bag of frozen meatballs, thawed and cut into quarters

1 jar Ragu spaghetti sauce

½ c cottage cheese

1 c ricotta cheese

1 tsp garlic salt

¼ tsp sea salt

1 c shredded parmesan cheese

2 c shredded mozzarella cheese

Pour a thin layer of sauce in bottom of a glass pie plate. Arrange cut meatballs in sauce. Mix cottage
cheese, ricotta cheese, garlic salt, sea salt, ½ c of parmesan and 1 c of mozzarella together in a bowl.
Spoon cheese mixture over meatballs and spread to edge of pie plate. Add a layer of sauce over the
cheese mixture. Top with remaining parmesan and mozzarella. Bake at 350° for 15 minutes till bubbly
and cheese on top is melted. Serve warm with crostini. Any leftovers can be reheated later for meatball
sandwiches using hard rolls.

CAMPFIRE PIES USING PIE MAKERS

SANDWICHES – spread bread with butter and place buttered side against pie makers

PIZZA SANDWICH – Pizza sauce, shredded mozzarella, pepperoni slices, peppers, onions, mushrooms

DETROITER SANDWICH – Shaved deli turkey breast, swiss cheese, thousand island dressing

CHEESE BREAD WITH BRUSCHETTA – use olive oil instead of butter on bread and garlic flavor spray for
inside of sandwich. Mozzarella cheese, bruschetta and more cheese on top

ITALIAN SANDWICH – use olive oil spray instead of butter. Shredded mozzarella, chopped onion, sliced
mushrooms, pepperoncini rings, salami, ham, more mozzarella

HAM AND CHEESE MELTS - Ham, swiss or cheddar cheese

HOT SALAMI SANDWICH – 1 slice salami, 1 slice provolone, 1 slice tomato, chopped peppers, 1 TBS
Italian dressing, 1 slice mozzarella, 1 slice salami

PHILLY CHEESESTEAK – 2 slices roast beef, mozzarella slice, provolone slice, onions, peppers, mushrooms

ROARING ROAST BEEF MELTS - 2 slices roast beef, shredded cheddar

REUBEN SANDWICH - Use rye or pumpernickel bread, two tablespoons of corned beef, 1 TBS
sauerkraut, 1 slice swiss cheese, Thousand Island Dressing

DESSERT SANDWICHES – spread bread with butter and place buttered side against pie makers

PEANUT BUTTER TREAT – spread peanut butter on one slice. Add a square of chocolate or spread
Nutella on other slice
LEMON MERINGUE TREAT - spoonful of lemon filling in center, 1 large marshmallow. Sprinkle toasted
sandwich with sugar when done

CHERRY IN A CLOUD TREAT - add cinnamon sugar to buttered side of bread. Add 2 TBS cherry pie filling
in center. Spread soft cream cheese on bread. Sprinkle toasted sandwich with sugar when done.

ROCKY ROAD TREAT – peanut butter on both slices on inside, chocolate square, marshmallow. Sprinkle
outside with sugar when done

FRUIT PIE TREATS – 1-2 TBS fruit pie filling. Sprinkle outside with sugar when done

S’MORE-WICH – butter all side of bread. Add cinnamon sugar to insides, chocolate bar in center,
marshmallow on top

RANCH PRETZELS

16 oz bag mini pretzels

Hidden Valley Ranch dry mix

¾ c oil

1 tsp garlic powder

1 tsp cayenne pepper

Mix together oil, Ranch packet, garlic powder and pepper. Add pretzels and stir to coat well. Bake at
200° for 1 hour in roasting pan, uncovered, stirring to coat pretzels every 15 min.

FRUIT SALAD

1 container Cool Whip

1 can Eagle Brand Milk

1 can strawberry pie filling

1 can crushed pineapple, drained

Fresh strawberries for top

Mix together the Cool Whip with the Eagle Brand milk, then stir in pie filling and drained pineapple.
Place in freezer overnight or refrigerate at least 6 hours before serving. Add fresh strawberries to top
before serving.

HAMBURGER CABBAGE CASEROLE

1 lb hamburger
1 onion

½ c uncooked rice (not instant)

2 cans tomato sauce

Salt and pepper to taste

Shredded cabbage

Parmesan cheese (optional)

Fry hamburger and onion; mix. Grease a casserole dish and shred 1 ½ inches of cabbage in the bottom.
Mix fried meat, rice and sauce, add salt and pepper to cabbage and to sauce mixture to taste. Bake at
350° for 1 ½ to 2 hours. Serve with Parmesan cheese sprinkled on top if desired.

GRANDMA OHLER’S DEVILED EGGS

1 doz hard-boiled eggs

3 heaping TBS Miracle Whip

1 heaping TBS yellow mustard

Salt and pepper to taste

Paprika for garnish

Cut eggs in half lengthwise. Mash yolks briefly with fork. Add Miracle Whip, mustard, salt and pepper.
Beat with electric mixer until smooth and creamy. Spoon into egg white and sprinkle with paprika.

SLOW COOKED LOADED POTATO SOUP

5 lb potatoes peeled and cubed

1 med onion finely diced

5 cans chicken broth

1 tsp minced garlic

1 ½ tsp salt

¼ tsp pepper

2 8 oz. pkgs cream cheese softened and cubed

1 c half and half cream

¼ c butter cubed
Toppings: crumbled bacon/shredded cheddar/minced chives

Place potatoes and onions in slow cooker; add broth, garlic, salt and pepper. Cook covered on low 8-10
hours. Mash potatoes if desired. Stir in cream cheese, cream and butter. Cook 15 min until heated
through. Whisk to combine. Serve with toppings.

SLOW COOKER PASTA E FAGIOLI SOUP FREEZER PACK

2 c. chopped onions

1 c chopped carrots

1 c chopped celery

1 lb precooked chicken

4 c whole wheat rotini pasta cooked

6 c chicken broth

4 tsp dried Italian seasoning

¼ tsp salt

1 can cannellini beans rinsed

4 c baby spinach

2 TBS chopped fresh basil

2 TBS extra virgin olive oil

½ c grated Parmigiana Reggiano cheese

Place onions, carrots and celery in resealable bag. Place cooked chicken and pasta into resealable bag.
Freeze both bags.

Ready to use – Defrost both bags overnight in frig. Put vegetables in crock pot. Add broth and Italian
seasoning and salt. Cover and cook on low for 7-8 hours. Add beans, spinach, 2 TBS of basil, chicken and
pasta. Cook 45 min longer. Put into bowls. Drizzle with olive oil and top with cheese and more basil to
taste.

CHICKEN AND WHITE BEAN SOUP

2 tsp extra virgin olive oil

1 TBS minced onion flakes

1 tsp. minced garlic

½ tsp white pepper

½ tsp garlic salt

1 box chicken broth

1 15 oz can cannellini beans, rinsed

1 ½ lb rotisserie chicken shredded

Heat oil in pot over med-high heat. Add onion and garlic. Cook 30 seconds to infuse flavors. Add broth
and bring to boil and cover for 2 min. Remove lid and add chicken and beans and cook on med for 3 min
till heated through.

ALMOND BUTTER AND FRUIT TOAST

1 slice whole wheat bread, toasted

2 TBS almond butter

Sliced apple or banana

1 pinch cinnamon

HEALTHY BREAKFAST SANDWICH

1 egg (or ½ c egg whites)

1 whole wheat English muffin

¼ c baby spinach

Slice of tomato

Salt to flavor (optional)

Cook egg on med heat about 4 min in nonstick skillet with PAM or small amount of olive oil. Break yoke
if using real egg. Season with salt. Toast muffin. Add egg and top with spinach and tomato slice.

CHICKEN AND SPINACH SKILLET PASTA WITH LEMON AND PARMESAN

8 oz whole wheat penne pasta

1 TBS extra virgin olive oil + 1 tsp

1 lb boneless, skinless chicken breasts (4)

½ tsp salt
¼ tsp pepper

½ tsp lemon pepper

4 cloves minced garlic (2 tsp)

½ c chicken broth

¼ c lemon juice

4 c chopped fresh spinach

4 TBS grated Parmesan cheese

Cook pasta in salted water. Drain and set aside. Heat large high sided nonstick skillet. Place chicken in
and drizzle the tsp of olive oil over one side and salt and pepper. Turn over and do other side. Cook for
5-7 min on each side till no longer pink. Remove and slice or chop into bite sized pieces. Put TBS of oil
and garlic into same pan and cook for 1 min. Add broth, lemon juice and spinach, cover and cook till
spinach wilts. Return chicken and pasta to pan and sprinkle with cheese.

OATMEAL, QUINOA AND CHIA MIX FOR BREAKFAST

Bulk:

3 c rolled oats

1 c quinoa

1 c dried fruit

½ c chia seeds

1 tsp cinnamon

¾ tsp salt

Combine and store in airtight container for up to one month

To make 1 serving of hot cereal: Combine 1/3 c of mixture with 1 ¼ c water or milk in small saucepan.
Bring to boil. Reduce heat and partially cover and simmer stirring occasionally until thickened (12-15
min). Let stand 5 min. Stir in a sweetener like honey or 1 tsp vanilla. Top with nuts or more dried fruit if
desired.

ZUCCHINI LASAGNA AND SPINACH

Preheat oven to 425°. Spray 1-2 trays with olive oil cooking spray. Slice zucchini (2 large trimmed – 24
slices) about 1/8” thick. Toss zucchini in 2 tsp extra virgin olive oil, ¼ tsp pepper in Ziplock bag. Arrange
on pans and bake 15-20 min till soft. Turn once.
Topping:

2 TBS Mozzarella and 1 TBS Parmesan – grated and set aside for topping

Filling:

1 large egg, slightly beaten

1 ½ c part skim ricotta cheese

1 10 oz pack frozen spinach, thawed and squeezed dry

1 clove garlic minces (1 tsp)

6 TBS shredded mozzarella

2 TBS shredded parmesan

¼ tsp pepper

1/8 tsp salt

¼ tsp garlic powder

Mix filling together

1 jar Marinara sauce

Layer bottom of 8x8 glass baking dish with sauce. Place a layer of zucchini (8 slices) on top of sauce.
Layer with half of filling. Add another layer of zucchini and filling and a final layer of zucchini. Top with
more sauce covering completely to edge of dish. Top with shredded cheeses set aside previously. Bake
at 425° till cheese is bubbly. Remove and let stand 5 min. Sprinkle with 1 tsp dried basil.

EASY OVER NIGHT OATS

½ c old fashioned oats

½ c vanilla almond milk

¼ c nonfat vanilla Greek yogurt

1 TBS chia seeds

1 TBS sweetener (honey if wanted)

¼ tsp vanilla

Add-ins:

Raspberry

1 TBS raspberry jam

 1/3 c fresh raspberries cut in half

Blueberry Banana

½ banana mashed

½ c blueberries

Apple Cinnamon

½ tsp cinnamon

¼ c unsweetened applesauce

Apple Pie

½ tsp cinnamon

¼ c diced apples

1 TBS chopped pecans

Banana Nutella

½ banana sliced

1 TBS Nutella

1 TBS hazelnuts crushed

1 TBS chocolate chips

Almond Joy

½ c shredded coconut

1 TBS chopped almonds

1 TBS chocolate chips

Fruit and Granola

2 TBS dried fruit diced

2 TBS granola (don’t add until morning when ready to eat)

Mix all ingredients in glass jar. Place lid on and put in fridge overnight. Store up to 2 days.

BRUSCHETTA STEAK

2 med tomatoes, chopped

½ tsp dried basil

½ tsp dried parsley

1 TBS extra virgin olive oil

½ tsp dried oregano

1 clove garlic minced

¼ tsp salt + ½ tsp salt

1 lb beef – flatiron or top sirloin (lean) cut into 4 pieces

¼ tsp pepper

Preheat oven to broil. Combine tomatoes, basil, parsley, oil, oregano, garlic and ¼ tsp salt. Set aside for
topping steak when served. Sprinkle beef with remaining salt and pepper. Broil 4 in. from heat till it
reaches desired doneness (6-10 min per side or longer). Top with bruschetta and serve.

CRISPY WHITE BEANS AND GREENS

3 TBS extra virgin olive oil, divided

1 can cannellini beans, drained and rinsed

1 tsp kosher salt, divided

2 c spinach, sliced and chopped

2 cloves garlic, minced

¼ tsp red pepper flakes

1 TBS lemon juice

2 tsp za’atar seasoning, divided

Heat 2 TBS oil in large frying pan over med-high heat. Add beans and spread in even layer. Cook
undisturbed till slightly brown on bottom, 2-4 min. Add ½ tsp salt and 1 tsp za’atar and stir to combine.
Spread beans out again and cook stirring as needed until golden brown and blistered on all sides – 3-5
min more. Add remaining oil to pan. Add spinach, remaining salt, za’atar, garlic and red pepper flakes.
Cook stirring occasionally until spinach wilts, 3-5 min. Remove from heat. Add lemon and toss to
combine and serve. Leftovers can be served cold in a salad.

TUSCAN CHICKEN

1 lb boneless skinless chicken breasts

2 tsp olive oil

½ tsp dried rosemary

¼ tsp salt
¼ tsp pepper

1 c chicken broth

2 TBS chopped sundried tomatoes

Rub oil on chicken breasts and sprinkle with rosemary, salt and pepper. In large skillet cook chicken over
med heat till done and juices are clear and chicken is not pin in middle. Remove from pan and cut into
3/4” pieces. Return to pan. Add broth and tomatoes. Bring to boil. Reduce heat; simmer for 2-3 min.
Serve with salad or side vegetable.

SAUTEED PORK CHOPS WITH GARLIC SPINACH

1 TBS olive oil

4 port chops

¼ tsp salt

¼ tsp pepper

1 med lemon

In a large skillet, heat oil over med-high heat. Sprinkle port chops with salt and pepper. Add to skillet.
Sauté until juices run clear – about 5 min per side. Remove to a dish, squeeze juice from ½ lemon over
chops and cover with foil.

Garlic Spinach

1 TBS olive oil

3 garlic cloves minced

2 pkgs of 5 oz fresh spinach

½ tsp salt

¼ tsp pepper

1 tsp lemon juice

Use same skillet. Add oil and heat over med-high heat. Add garlic and cook until just begins to brown
(about 45 seconds) Add spinach; cook and stir just until wilted (2-3 min. Sprinkle with salt and pepper.
Remove from heat and squeeze juice from other half of lemon on it. Serve spinach with chops.

BIG MAC IN A BOWL

1 lb lean ground beef

1 tsp onion flakes (or 2 TBS diced onions)

2 TBS wishbone Thousand Island Dressing

1/8 tsp shite vinegar

1/8 tsp onion powder

3 c shredded lettuce

2 TBS shredded cheddar cheese

1 oz dill pickle slices diced

1 tsp sesame seeds

Cooking spray

Heat small skillet over med-high heat. Spray with cooking spray. Add beef and onion and cook till fully
browned. Mix dressing, vinegar and onion powder. Top lettuce with beef and cheese. Top with pickles
and drizzle dressing over it. Sprinkle with sesame seeds.

EASY BROILED SALMON

¾” thick salmon fillets (skin off)

1 tsp extra virgin olive oil

1/8 tsp kosher salt

1/8 tsp pepper

1/8 tsp garlic salt

1/8 tsp cayenne pepper

Position rack 8” from broiler. Preheat broiler to high. Line baking pan with foil and spray with cooking
spray. Place salmon on pan. Drizzle olive oil and spread to coat evenly. Sprinkle spices over salmon. Broil
7-10 min. Allow to rest before serving.

CHICKEN AND BLACK BEAN SALAD

2 c shredded rotisserie chicken

8 c lettuce or mixed greens

1 c sliced cucumbers

2 tomatoes diced

1 c seasoned black beans, drained and rinsed

1 tsp minced garlic

¼ c diced scallions (optional)

¼ c cilantro chopped (optional)

1 tsp cumin
1 juiced lime

2 TBS olive oil

Salt and pepper to taste

Combine chicken, lettuce, cucumber, tomatoes and beans in a bowl. In small bowl whisk garlic, scallions,
cilantro, cumin, lime juice. Slowly drizzle in olive oil and whisk to emulsify. Pour over salad and toss.
Season with salt and pepper to taste.

TUNA AND WHITE BEAN SALAD

3 TBS lemon juice

2 TBS extra virgin olive oil

1 tsp minced garlic

1/8 tsp salt

1/8 tsp pepper

1 can cannellini beans, drained and rinsed

¼ c chopped onion

1 TBS dried parsley

1 tsp dried basil

1 16 oz can tuna in water drained and flaked

Whisk lemon juice, oil, garlic, salt and pepper. Add beans, tuna, onion, parsley, basil and toss. Cover and
refrigerate. Lasts 2 day in fridge.

GREEK STYLE CHICKEN SALAD

2 c shredded chicken

½ c Greek dressing, divided

1 tsp finely shredded lemon zest

½ tsp dried oregano

6 c torn romaine lettuce

1 ½ c chopped cucumber

1 c halved grape tomatoes

¾ c chopped yellow sweet pepper

½ c thinly sliced red onion rings separated

½ c crumbled feta cheese

¼ c pitted kalamata olives halved

Lemon wedge for garnish

In med bowl combine chicken, ¼ c dressing, lemon zest and oregano. Set aside. In large bowl toss lettuce
with remaining dressing and separate into 4 bowls. Tope each with cucumbers, tomatoes, peppers,
onions. Add chicken to bowls and top with feta and olives. Serve with lemon wedge.

WARM RICE AND PINTO SALAD

1 TBS olive oil

1 c frozen corn

1 small onion chopped

1 tsp minced garlic

1 ½ tsp chili powder

1 ½ tsp cumin

1 can pinto beans rinsed and drained

1 pkg ready to serve brown rice

1 4 oz can chopped green chilies

½ c salsa

¼ c chopped fresh cilantro

1 bunch romaine chopped

¼ c shredded cheddar cheese

In large skillet heat oil over med/high heat. Add corn and onion. Cook and stir 4-5 min. Stir in garlic, chili
powder and cumin. Cook and stir 1 min longer. Add beans, rice, green chilies, salsa and cilantro. Heat
thoroughly. Serve over romaine. Sprinkle with cheese.

HOMEMADE TZATZIKI SAUCE

¾ English cucumber partially peeled

1 tsp kosher salt divided

3 tsp garlic minced

1 tsp white vinegar

1 TBS extra virgin Greek olive oil

2 c Greek yogurt

¼ tsp white ground pepper

Pita/Vegetables for serving

Prep cucumber. In foot processor grate cucumber. Toss with ½ tsp kosher salt. Transfer to fine mesh
strainer and drain. Squeeze dry in double thickness napkin. Set aside. In bowl, place garlic, ½ tsp salt,
vinegar and olive oil. Mix to combine. Add cucumber, yogurt and pepper. Mix well. Cover and refrigerate
for 2-3 hours. Stir and serve with warm pita or fresh vegetables. Lasts 3-4 days covered in frig. Use as a
topping for fish/meat/potatoes.

BREAKFAST QUINOA

2 c water

1 c rinsed quinoa

Combine water and quinoa in sauce pan over med heat; bring to boil. Reduce heat and simmer till most
of water is absorbed, 8-12 min.

Add:

½ c chopped dried apricots, ½ c slivered almonds, 1/3 c flax seeds, 1 tsp cinnamon, ½ tsp nutmeg. Cook
2-3 min more

OR:

1 tsp cinnamon

1 c quinoa

2 c almond milk

1 tsp sea salt

Combine in sauce pan and bring to boil and stir. Reduce heat to low and cover. Simmer 15 min.

Add:

1 tsp vanilla°2 dried dates chopped

5 dried apricots chopped and ¼ c chopped almonds

Serve warm

EASY BAKED FISH WITH GARLIC AND BASIL

2 lb fish (halibut/hake)

Sale/pepper
1 ½ tsp dry oregano

1 tsp ground coriander

1 tsp sweet paprika

5 tsp minced garlic

Fresh basil cut into ribbons or 1 tsp dried basil

6 TBS extra virgin olive oil

¼ c lemon juice

2 bell peppers sliced

2 shallots peeled and sliced

Pat fish dry and season with salt and pepper on both sides. Place fish in Ziplock bag. Add oregano,
coriander, paprika, garlic, basil, oil and lemon Zip shut and massage into fish. Marinade 30-60 min in
fridge. Heat oven to 425°. Arrange peppers and shallots in bottom on 9x13 baking dish. Place fish and
marinade on top. Bake for 15 min till flakey.

CHICKEN SHAWARMA

Shawarma seasoning:

¾ TBS cumin

¾ TBS turmeric

¾ TBS coriander

¾ TBS garlic powder

¾ TBS paprika

½ tsp cayenne pepper

Mix all and set aside.

Salt

¼ c lemon juice

6 boneless chicken breasts

1 large onion sliced thinly

1/3 c extra virgin olive oil

Mix Shawarma seasoning and set aside. Pat chicken dry and season with salt on both sides. Slice into
bite sized pieces. Place in Ziplock bag and add shawarma seasoning. Toss to coat. Add onions, lemon
juice and oil and toss again. Refrigerate for 3 hours or overnight. Preheat oven to 425°. Spread chicken
and onions on large slightly oiled baking sheet. Roast for 30 min. Serve in pita pockets with
tzatziki/lettuce/olives/cucumber/tomato

PORK MARSALA

1/3 c whole wheat flour

½ tsp pepper

6 boneless pork loins (or pork chops)

1 TBS olive oil

2 c fresh mushrooms sliced

1/3 c chopped onions

2 chopped bacon strips

¼ tsp minced garlic

1 c chicken broth

5 tsp cornstarch

2/3 c chicken broth

In shallow bowl mix flour and pepper. Dip pork chops into mixture and coat both sides. Shake off excess.
In large nonstick skillet coated with cooking spray, heat oil over med heat. Add pork chops. Cook 4-5 min
per side. Remove from pan and tent in foil on plate. In same skillet add mushrooms, onions and bacon.
Cook and stir 2-3 min until mushrooms are tender. Add garlic. Cook 1 min longer. Add 1 c broth. Increase
heat to med/high. Mix cornstarch and 2/3 c broth till smooth. Add to pan. Bring to boil till slightly
thickens (2 min). Return pork chops and heat through and serve.

BANANA OATMEAL CUPS

3 c rolled oats

1 ½ c milk

2 ripe bananas mashed

1/3 c packed brown sugar

2 large eggs slightly beaten

1 tsp baking powder

1 tsp cinnamon

1 tsp vanilla

½ tsp salt
½ c chopped pecans

Preheat oven to 375°. Coat muffin tin with cooking spray. Combine all ingredients in large bowl. Fill
muffin tins about 1/3 each. Bake until toothpick comes out clean (about 25 min). Cool 10 min and turn
out onto wire rack. Store in airtight container for 2 days or freeze.

ROASTED OLD BAY SHRIMP

1 lb thawed precooked tail on large shrimp

1 TBS olive oil

2 cloves garlic

2 TBS Old Bay Seasoning

Preheat oven to 400°. Place shrimp, olive oil, garlic and seasoning in Ziplock bag and mix well to coat.
Marinate for 45 min in fridge. Place on light greased baking sheet in single layer. Bake for 8-10 min till
warmed through.

PARMESAN HERB BAKED MAHI MAHI

6 mahi mahi fillets thawed

1/3 c olive oil

3 cloves crushed garlic

1 TBS Italian blend seasoning

TOPPING:

½ c Greek yogurt or Tzatziki

¼ c mayonnaise

1/3 c Parmesan cheese shredded

2/3 c seasoned breadcrumbs

Salt and pepper to taste

Place mahi mahi in Ziplock bag with olive oil, garlic, and Italian seasoning blend. Toss to coat. Press out
air, seal, and refrigerate for at least 30 min. Preheat oven to 400°. In small bowl blend topping mixture.
Remove mahi mahi from bag and discard marinade. Place mahi mahi on a greased 9 x 13 baking dish and
spread topping evenly over top of each fillet. Sprinkle with extra breadcrumbs. Bake 18-20 min till
cooked through and topping is golden brown.

BRUSCHETTA CHICKEN
3 tomatoes

2 cloves garlic, minced

¼ c chopped red onion

1 tsp dried basil

1 TBS extra virgin olive oil

1 TBS balsamic vinegar

Salt and pepper to taste

4 chicken breasts, boneless and skinless

4 TBS feta cheese

Combine onion, oil, vinegar, salt and pepper. Set aside. Chop tomatoes and put into bowl. Combine with
garlic, basil and oil mixture. Add more salt and pepper to taste. Set aside for at least 10 min to blend
flavors. Toss in cheese when ready to serve. Drizzle chicken with olive oil and rub over entire breast.
Season with salt and pepper. Do other side same way. Place in large skillet and fry on both sides till done
in center. Serve by topping with bruschetta mix.

AMERICAN GOULASH

2 onions chopped fine or 1 TBS dried onion flakes

2 lbs lean ground beef

2 cloves garlic minced

1 jar pasta sauce

2 14 ½ oz cans petite diced tomatoes

1 6 oz °1 TBS Italian seasoning

3 c water

1 green bell pepper diced

Salt and pepper to taste

2 c macaroni noodles uncooked

1 c cheddar cheese shredded

Cook beef, onion and garlic over med heat until no longer pink. Drain any fat. Add sauce, tomatoes,
paste, water, seasonings and pepper. Simmer covered 15 min. Add in macaroni and continue to simmer,
stirring occasionally until pasta is tender (about 20 min). Top with cheese and relace lid. Let sit till cheese
melts. Stir and serve.

SHEET PAN SHRIMP BOIL

1 lb baby Dutch yellow potatoes

3 ears corn cut into smaller pieces

¼ c butter melted

4 cloves garlic minced

2 TBS Old Bay Seasoning

1 lb shrimp large tail on precooked

1 lb smoked andouille sausage thinly sliced

1 TBS dried parsley flakes

Heat oven to 400°. Lightly oil or spray baking sheet. In large pot of salted water, cook potatoes until just
tender about 13 min. Stir in corn during last 5 min. Drain. Cut potatoes into quarters. Dump all into large
bowl. Add sausage and shrimp. Combine butter, garlic, Old Bay and parsley and pour over potato
mixture and toss till coated. Spread on pan in single layer. Bake 15 min.