Sheila's Hash Brown Casserole

Sheila says that this is fantastic served with fruit at a family brunch. It makes a lot so make sure you have at least one teenaged boy about the place. The nutrition facts are at Calorie Count.

Hash Brown Casserole

Ingredients:

12 eggs, gently beaten

1 can (12 oz) evaporated milk

½  tsp black pepper – alright some salt too if need … but with bacon or ham you really do not need it

1/8 tsp Cayenne pepper

1 package (30 oz) frozen shredded hash browns or potatoes – or equivalent amount of home cooked hash browns

2 cups shredded cheddar cheese

1 large onion, chopped

1 medium green Pepper, chopped

1 cup of cooked ham or bacon – ham is our go to

Directions:

Preheat the oven to 350.

Large bowl combine eggs, milk, pepper, and cayenne…. Stir in potatoes, cheese, onion, gr.pep and ham or w/e.

Pour into 13/9 inch greased pan and bake uncovered for about 45-50 mins or til browned.

Cool slightly and then serve.

Julia's Strawberry Grenadine Smoothie

This recipe makes a glass full of smooth peace and contentment. Add just a touch of crushed ice for a bit of refreshing satisfaction on a warm spring afternoon. Enjoy often...with good friends and family.

The nutrition facts can be found at Calorie Count!

Strawberry Grenadine Smoothie

Ingredients:

Handful of crushed ice

1 cup of strawberries - frozen or fresh, unstrained

1 cup strawberry yogourt

1/4 cup pineapple juice

1 T grenadine

Directions:

Put all in a blender and whir!

Remember all smoothie recipes should be adjusted for your personal taste buds. If you like less grenadine, then by all means add less. If you want it thinner, add more pineapple juice. Thicker? Add more yogourt or berries. Ice is optional but it is what gives smoothies the traditional milk shake texture. Experiment with it to see how you like it best.

Make your own homemade grenadine and your smoothie will be even better!

Caroline's Curried Tofu Spinach Salad

Slightly crispy warm tofu on a spinach almond salad with mango chutney dressing. Now, what is there not to love about that?! This dish will convince even the most hesitant member of your family to love tofu. The nutrition facts (set as a main dish for two) are at Calorie Count.

Caroline’s Curried Tofu Spinach Salad

Salad Ingredients:

1 tbs curry powder

2 tsp cornstarch

1/4 - 1/2 tsp salt to taste

12-oz firm tofu, cubed

1 tbs olive oil

1 pound chopped spinach

1/3 cup toasted almonds, chopped

Dressing Ingredients:

1/4 cup mango chutney

2 tbs lime juice

1 tbs olive oil

Directions:

Combine curry powder, cornstarch, and salt in a bowl.

Add cubed tofu and combine to coat.

Saute tofu in 1 tbsp. of olive oil until it is slightly crispy on the outside, about 8 minutes. While tofu is cooking, make the dressing.

When the tofu is done, serve it over chopped spinach and add dressing and chopped, toasted almonds.

Notes from Caroline: I like eating it while the tofu is still warm.

Sharpshootinstar's Green Monster Smoothie with variations on a monster theme

Nobody does smoothies better than Sharpshootinstar! The Green Monster is her basic smoothie from which she spins a wonderful array of goodness. I ran the nutrition facts for the basic monster using no sugar added almond milk at Calorie Count!

Green Monster Smoothie

Ingredients:

3 oz spinach (fresh or frozen)

1 scoop protein powder (optional, but nutritionally terrific!)

1 cup your favorite milk: milk, soy, almond milk, etc

1 small banana

a few ice cubes

Directions:

Put the spinach in the blender along with a scoop of your favorite protein powder (you can omit this if you want, I just find it an easy way to get a serving of protein, veggies & fruit all in one.) 

Now add one cup of your favorite milk beverage, 1 small banana, and a few ice cubes.  

Blend on high...this part may take  a bit of patience.  Watch the smoothie mixture, and once all the spinach appears to be blended and the drink is a nice green color, it should be ready.  If you find big shreds of spinach in it, you didn't blend long enough.

Variations on a Monster Theme:

Banana Cream Green Monster

3oz fresh spinach, 1 small frozen banana broken into chunks, 1 cup vanilla unsweetened almond milk, 1 scoop vanilla protein powder, 1/2 cup water, 1/2 cup ice.

Pink Monster

3oz spinach, 1 cup red raspberries, 1 cup vanilla unsweetened almond milk, 1 scoop vanilla protein powder, 1/2 cup water

Jungle Monster

3oz spinach, 1 cup chopped mango, 1 cup ice, 1 cup vanilla unsweetened almond milk

Endless possibilities!

Marydomingue's Stuffed Peppers with Mushrooms

Marydomingue replaces some of the ground meat with mushrooms for a lower calorie, lower fat, tasty stuffed pepper. The nutrition facts are at Calorie Count!

Stuffed Peppers & Mushrooms

Ingredients:

4 lg bell peppers

3/4 lb ground meat, lean (I ran the nutrition facts for beef, but you could easily choose ground turkey)

1 small onion, diced

1 clove garlic

8 or more fresh mushrooms, chopped

1 10-oz can tomatoes with peppers

1/2 cup brown rice, uncooked

1/2 cup + 2 Tbsp water

1 Tablespoon basil

1 teaspoon oregano

1/2 teaspoon salt

1/4 tsp pepper

Directions:

You may put your peppers in a bowl and fill with boiling water for about 2 or 3 minutes to soften them before filling if you want them to come out extra soft.

In large skillet, saute meat til browned, drain excess fat.  

Add onions and garlic; cook til soft.  After about 3 minutes add the mushrooms and cook til soft. 

Add tomatoes, rice, water, basil, oregano, salt and pepper.  Bring to a boil.  Cover and reduce heat.  Simmer 20 minutes or until rice is tender.

You may lightly salt the inside of the peppers if desired. Stuff peppers with meat mixture.  

Bake for 15 minutes in a 350 oven. 

So good!

Berry Berry Smoothie

Make this simple recipe with your favorite combination of blueberries, blackberries, raspberries, and strawberries. The nutrition facts at Calorie Count are based on blueberries because those are my favorite berries...although the blueberry blackberry smoothie is right up there...

Berry Berry Smoothie

Ingredients:

1 cup of your favorite berries - you can use frozen partially thawed or fresh
1 cup 0% Greek yogurt
1/4 cup almond milk
1 T honey - or agave
1 T ground flax seed
a small handful of ice if you are using fresh berries

Directions for smoothies are so difficult to follow, so pay close attention:

Put it all in a blender and blend. Start slowly in spurts and keep your hand on the lid so it does not explode all over the place. Trust me on this.

Variations:

If you want it more like ice cream, skip the milk

If you want it to the point where you can drink it with a straw, add a little more milk.

If you don't have flax seed, try a scoop of oat or wheat bran. Both add great stay with you fiber.

If you are a thick smoothie person, add a few whole berries to the top for a pretty garnish.

Crazypotato98's Banana Strawberry Smoothie

Everyone has their favorite combination of fruits and things to make smoothies. Crazypotato98 keeps hers simple and easy to blend up at a moment's notice!

The nutrition facts are at Calorie Count!

Banana Strawberry Smoothie

Ingredients:

1 banana, frozen

1 cup strawberries, frozen

6 oz. Dannon light n fit vanilla yogurt

Directions:

Slightly thaw strawberries and banana (you know your own blender best and what it can handle).

Add yogurt and blend.

Enjoy immediately!

Michael's Heavenly Breakfast Smoothie

This is one of Michael's favorite smoothies!

The nutrition facts are at Calorie Count.

Do not allow your smoothie
to blend unattended! 

Michael's Heavenly Breakfast Smoothie

Ingredients:

3 small pear halves, canned; rinsed clean of syrup, etc.

3 pineapple rings, canned

6 small strawberries

¼ cup blueberries

3 oz. plain Greek yogurt

1-1/2 Tbsp. ground flaxseed

1 tsp. Stevia or Splenda

¼ cup skim milk

Directions:

If using frozen ingredients, thaw overnight before using. 

Blend all ingredients until smooth.  

Makes about 16 oz.

Variations:

Use fresh or frozen fruit.

Eliminate the sweetener or replace it with your favorite (adjust the calories as necessary).

Michael's Skillet Frittata with Spinach and Cheese

Michael's recipe makes a nice skillet sized frittata that is so fast, you can make it on the most hectic of evenings. The nutrition facts are at Calorie Count!

Frittata with Spinach and Cheese

Ingredients:

2 Tbsp. extra virgin olive oil
1 onion, finely chopped
6 large eggs, beaten
1 lb. spinach, stems removed, washed and blanched, squeezed dry and finely chopped
salt and black pepper, to taste
1/4 cup grated cacio (sheep’s milk cheese from Rome)
1/4 cup freshly grated Parmigiano-Reggiano

Directions:

Squeeze the spinach dry and finely chop.
In a 9-inch skillet, heat the olive oil over medium heat. Add the onions and cook, stirring, until soft, about 5 minutes.

In a mixing bowl, combine the eggs, spinach, salt and pepper, to taste. Add the cheeses and mix well to combine. Pour this mixture into the skillet and cook until the bottom has set, about 5 minutes.

Holding a flat lid over the skillet, turn the fritatta over onto the other side and slide back into the skillet. Cook 5 minutes more and serve immediately.

EASY! ..and very tasty.

Sherri's French Onion Soup

A truly elegant and beautiful soup. The nutrition facts are at Calorie Count!

French Onion Soup

Ingredients:

1/2 stick butter
2 t salt
1 t ground pepper
4 large onions (two red and two white) sliced thinly
6 cups chicken stock
2 cups beef stock
1/2 cup good red wine
1 T soy sauce
2 sprigs parsley
1 sprig fresh thyme leaves
1 bay leaf
1 T balsamic vinegar
4 thick slices French or Italian bread
1 cup shredded mozzarella cheese
1/2 cup Parmesan cheese

Directions:

Melt butter in a soup pot over medium heat. Stir in salt, pepper, and onions. Cook onions until well caramelized. About 1/2 an hour.

Add stock, wine, and soy sauce. Bundle herbs and place in soup. Simmer about 20 minutes, stirring occasionally. Lower heat, add vinegar and salt and pepper to taste. Remove the herbs.

While soup is simmering, toast four thick slices of bread. Cut into cubes. Preheat broiler.

Ladle soup into oven proof bowls. Add a few bread cubes to each bowl. Sprinkle a little mozzarella and Parmesan cheese on top of each bowl. Place under broiler til cheese bubbles and turns light brown.

Enjoy!