Broccoli Delight Salad

contributed by Deb Curtis Reno

1 bunch broccoli, cut into bite-sized pieces (cut the very end of the stem off, but use the rest!
1 medium red onion, diced (you can use whatever you have on hand.)
12 slices of cooked bacon, crumbled
1/4 c. celery, diced
…1 c. sunflower seeds
1/2 c. raisins
Dressing:
1/2 c. mayo (I used olive oil mayo today and it was great!)
1/4 c. sugar
2 T. vinegar (I used red wine vinegar tonight.)
Combine salad ingredients; chill.  Combine dressing ingredients; chill.  Immediately before  serving, combine veg and dressing.
The original recipe calls for 1/2 c. of sugar, but it’s just as good with the smaller amount.

Oven Baked Chicken Chimichangas

contributed by Marcia Curtis Bailey
¾ c vegetable oil
1 onion chopped fine
1 16oz can black beans drained and rinsed
1 c cooked rice
…3 c cooked chicken shredded
2 t minced canned chipotle chilies in adobo (pretty spicy adjust accordingly)
1 c grated Mexican cheese blend
½ c finely chopped fresh cilantro
Salt and Pepper
6 Large 10” burrito size tortillas

Placed a rimmed baking sheet in the oven and heat the oven to 450º. Heat 2 tablespoons of oil in a large skillet over medium high heat. Cook onion until softened. Stir in beans, rice, chicken and chipotle chilies. Cook until heated through. Take off heat and stir in cheese and cilantro. Season with salt and pepper to taste. Warm tortillas in the microwave until pliable about 1 minute. Top warm tortillas with the chicken mixture leaving a 2 inch border on the bottom. Fold in sides and roll up tightly. Brush wrapped tortillas with remaining oil and arrange seam side down on the preheated baking sheet. Bake until crisp and golden. 8 to 10 minutes.
I serve with shredded lettuce sour cream guacamole and salsa on top.

Real Simple Black Bean Soup

contributed by Shawna Hawkins

Serves 4| Hands-On Time: 10m | Total Time: 30m

Ingredients

1 teaspoon olive oil
1 pint store-bought fresh salsa
1 16-ounce can refried black beans
1 15-ounce can black beans, rinsed
1 14.5-ounce can vegetable or chicken broth
1/2 cup sour cream
1/4 cup fresh cilantro, roughly chopped

Directions

Heat the oil in a saucepan over medium heat. Add 1 ½ cups of the salsa and cook, stirring occasionally, for 4 minutes.
Add the refried beans, black beans, and broth and bring to a boil. Reduce heat and simmer for 5 minutes.
Divide among bowls and top with the sour cream, cilantro, and remaining ½ cup salsa.

BBQ Meatballs

contributed by Alison Alves

1 1/2 lbs hamb
1 c milk
1 1/2 tsp salt
3/4 c oatmeal
…minced onion (opt)
mix ingredients together. “Roll” into balls(it will be sticky) place in ungreased 9×13 casserole dish and cover with sauce below
3/4c ketchup
3/4 c water
3/4 c brown sugar
1/3 cup(scant) white vinegar
2 1/4 tbl worcestershire
onion flakes(opt)
liquid smoke(hickory) a few dashes
pour sauce over meatballs, bake @ 350 for 1 hr.
If doing balls with no sauce, same time and temp but lightly grease your dish first

Cucumber Salad

contributed by Laurel Turner

1 medium cucumber sliced,

1 medium onion sliced thin and made into rings,

2TSP salt,

2 TBS sugar,

2TBS vinegar,

1 CUP cold water and

1/4 tsp pepper…

combine salt, sugar, vinegar and water..add cucumbers and onions…chill until serving time.

Margarita Chicken Marinade

contributed by Laurel Turner
1 can (10 ounces) frozen non-alcoholic margarita mix, thawed
3 tablespoons lime juice
3 garlic cloves, minced
4 boneless skinless chicken breast halves (6 ounces each)
…1/4 teaspoon salt
1/4 teaspoon pepper
This is the marinade for the chicken…combine put chicken in and refrigerator 3 or 4 hours or overnite if possible.  I have done this without the frozen mix and I have used 1/2 cup tequila in its place

Rosemary Peasant Loaves

contributed by Laurel Turner

• 2 1/2 tsp dry yeast
• 2 c. warm water
• 1 T. sugar
…• 2 tsp salt
• 4 c. flour
• 2 tsp. dried rosemary, plus more for topping
• olive oil, corn meal, & coarse salt

Dissolve yeast and sugar in the warm water.  Add flour, salt, and rosemary & stir until blended.  Do not knead!! Cover and let rise for 1 hour or until doubled in size (no need to grease the bowl, just leave it be).

Dump half of dough each into a greased round 8 or 9″ cake pans that have been lightly sprinkled with corn meal. Cover loosely with greased plastic wrap. Then let it rise another hour.

Lightly sprinkle with more rosemary and coarse salt.

Bake @ 425 for 10 minutes, then reduce temp to 375 for 15 minutes more.

Be Forewarned.

Makes 16 wedges.
Per wedge:
116 calories
293 mg sodium
21 g carbs
1 g fiber
3.3 g protein

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