Not Too Sweet Baked Beans

from Tammy Carlson

2 (15 1/2 oz) can white beans
2 (15 1/2 oz) can pinto beans
1 (15 1/2 oz) can baby butter beans (or another white or pinto)
2 (14 1/2 oz) can stewed tomatoes
1/3 cup molasses
2 T brown sugar
2 T prepared mustard
1 t kosher salt
1/2 t pepper (or Tabasco/other hot sauce)
6 slices bacon (preferably pre-cooked)
1 medium onion, diced

Pulse tomatoes in a blender 5-6 times or until they break down.  Place all beans in a colander.  Rinse and drain.  Transfer all to crock pot.  Add molasses, brown sugar, mustard, salt and pepper.
Cook up bacon (if you want to leave bacon in, trim off fat and slice before cooking) and saute onion in bacon drippings.  Add to crock pot, stir to combine all ingredients.  Cook on low for 4 hours, or high for 2 hours.  Remove bacon before serving.

Banana Drop Cookies

by Claire McCoy

2 bananas
1 cup oatmeal

Drop by teaspoons onto greased cookie sheet, bake 15 minutes, 350 degrees

Optional:  cinnamon, chocolate chips, craisins, orange zest, nuts, blueberries, whatever you want.

Easy Chicken Noodle Soup

from Carla Brimhall

1 lg. carton of Chicken Broth

1 tbsp of Better Than Bouillon Chicken Base (in the soup aisle)

1 can sliced carrots (plus water) or 1 cup sliced fresh carrots

3 stalks diced celery

1 diced onion

2 cans of canned chicken breast chopped (plus liquid)
(You can use leftover chicken diced or a grocery store chicken diced.)

Add above ingredients together, and simmer until carrots, onion, and celery are soft.

Add 1-1 ½ cups of egg noodles (or other preferred noodle type) and cook just until the noodles are firm. For best results, serve immediately and avoid leftovers (because the noodles go mushy).

Mimis Cafe Corn Chowder Recipe:

from Sara Kimball

Ingredients:

1/4 cup butter

6 Tablespoons chopped onion

3/4 cup diced celery

2 1/2 cups water

2 cups cubed, peeled russet potatoes

2 cups frozen corn kernels, thawed

1 (14 ounce) can creamed corn

2 Tablespoons sugar

2 teaspoons salt

1 dash of white pepper

3 Tablespoons all-purpose flour

3 cups half and half cream

Directions:

Melt butter in sauce pan over medium heat.  Add in the flour and whisk until smooth and a roux forms (2 minutes).  Add onions and celery and saute 5 minutes until soft, but not brown.  Add water, potatoes, corn kernels, creamed corn, sugar, salt and pepper.  Whisk together until smooth.  Cover and simmer until potatoes are barely tender, about 30 minutes.  Add half and half and simmer uncovered until soup has thickened into a creamy consistency, about 15 minutes.  Season with salt and pepper to taste.(Recipe from Mimis Café)

Green smoothies

2 c Frozen Kale, spinach, chard mix
2 T flaxseed
1 c Almond milk
1.5 c cold water
1 frozen banana
Handful frozen blueberries

Place green leafy mix in blender. Add flaxseed, almond milk and water. Blend until  liquified. Add banana and blueberries. Blend on high until liquified.

Makes about 3 cups




Handful frozen broccoli
1 c almond milk
1.5 c cold water
1 peeled carrot
1.5 frozen bananas
Handful frozen cherries

Place broccoli, almond milk and water in blender. Mix until liquified. Add carrot, bananas and cherries. Blend until liquified.

Makes about 3 cups

Strawberry Trifle

Strawberry Trifle

from Michelle Ottley

by Aunt Linda at http://www.trainermomma.com/2010/04/strawberry-trifle/

1 angel food cake

2 lbs strawberries

1 large pkg. vanilla instant pudding, sugar-free

skim milk

1 tsp almond extract

1 (8 oz) tub whipped topping, lite or sugar-free

1 Tb almond slices

Mini chocolate chips (optional)

Tear angel food cake into pieces about 2x2inches.  Slice strawberries.  Prepare vanilla pudding using skim milk according to directions on box.  Fold in almond extract and whipped topping.  Using a trifle bowl or any clear glass bowl, layer 1/4 of almond cream mixture, 1/3 of angel food cake, and 1/3 strawberries.  Continue the layers ending with the almond cream mixture.  Top with sliced almonds.  

Top each serving with chocolate chips, if desired.

For 16 servings, it runs at 135 calories per serving (sans chocolate chips). 

Hummus

from Chantel Ash

15 oz. chickpeas (fresh or canned)
1/4 c. lemon juice
1/4 c. tahini
1 tsp chopped garlic
2 TBSP olive oil
1/2 to 1 tsp salt
1/2 tsp cumin
1/2 tsp smoked paprika

In a food processor mix tahini and lemon juice for 2 min. (scraping the bowl) then add oil and spices. Blend then add chickpeas.  Blend until smooth.  Top with paprika.  (I add a few dashes of Frank's Red Hot or Tabasco for spice.)