by Guest | Aug 25, 2021 | Recipes
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
- 1 Tablespoon margarine or butter
- 1 small onion (1/2 cup chopped or sliced)
- ¼ cup chopped, sliced or slivered almonds
- 2 Tablespoons packed brown sugar
- 2 Tablespoons orange juice (juice from 1/4 orange)
- 1 Tablespoon prepared mustard
- 4 cups green beans, fresh cooked, frozen, or canned, drained and rinsed
Directions
- Wash hands with soap and water.
- Melt margarine or butter in a medium skillet over medium heat. Add onion and almonds and cook until onions are tender.
- In a small bowl, mix together brown sugar, orange juice and mustard. Stir into onion mixture.
- Cook 2 to 3 minutes, until sauce begins to thicken. Stir in green beans and cook for 3 to 5 minutes, or until heated through.
- Refrigerate leftovers within 2 hours.
Notes
- 4 cups of green beans is about 1 pound fresh OR 16 ounces frozen OR 2 cans (15 ounces each)
- To cook fresh green beans: Wash and trim green beans. Cut or snap into desired length. Place in a small saucepan and fill with enough water to cover beans. Bring to a boil. Cover and cook until crisp-tender, about 5 to 7 minutes. Drain beans and set aside.
- For extra flavor, add ¼ cup dried cranberries to the skillet along with the green beans.
Photo and Recipe Source: https://www.foodhero.org/recipes/green-beans-onions-and-almonds
by Guest | Aug 18, 2021 | Recipes
Prep Time: 20 minutes
Ingredients
- 2/3 cup vinegar (any type)
- 1/3 cup water
- 1 teaspoon salt
- 2 to 4 teaspoons sugar
- 1 to 2 Tablespoons seasonings (see Notes)
- 1 1/2 cups cucumber slices
Directions
- In a small saucepan, heat the vinegar, water, salt and sugar until the mixture simmers. Stir until the salt and sugar are dissolved and remove from heat.
- Place the seasonings in the bottom of a clean pint-sized glass jar. Add the cucumber slices, packing them closely together. Leave about 1/2 inch space at the top of the jar.
- Fill the jar with the warm vinegar mixture to cover the cucumbers. Close the jar with a clean lid and refrigerate for 1 to 3 days to allow flavors to develop.
- Store pickles in the refrigerator. Use within 3 months.
Notes
- Ideas for fresh seasonings: basil, cilantro, dill, garlic, ginger, hot pepper, onion, oregano, thyme.
- Ideas for dry seasonings: bay leaf, celery, cumin or dill seed, dried chili, peppercorn, pickling spice, tumeric
- Try this: 1 clove garlic, 1/8 teaspoon red pepper flakes and 1 teaspoon dill seed.
Photo and Recipe Source: https://www.foodhero.org/recipes/refrigerator-pickled-cucumbers
by Guest | Aug 11, 2021 | Recipes
Prep Time: 5 minutes
Ingredients
- 1 ¾ cups corn, (fresh cooked, frozen or canned and drained)
- 3 small tomatoes, diced (1 1/2 cups)
- ⅓ cup fat-free Italian salad dressing
- ¼ cup minced fresh basil
Directions
- Combine all ingredients in a medium bowl.
- Serve at room temperature or chilled.
- Refrigerate leftovers within 2 hours.
Notes
- One large ear of corn makes about 1 cup of cut corn.
- Try cilantro instead of basil. Add chopped green or red peppers or zucchini.
- Serve this salad as a side dish or use as a filling for tacos, burritos or wraps.
- No basil? Try chopped cilantro.
- Make your own nonfat salad dressing by placing the ingredients below in a jar. Cover jar and shake well before adding to salad:
Dressing
- 5 Tablespoons apple juice
- 2 Tablespoons wine or cider vinegar
- 1 Tablespoon lemon juice
- 1 garlic clove, minced or 1/4 teaspoon garlic powder
- 1/2 teaspoon each: onion powder, dried basil and dried oregano
- 1/8 teaspoon salt and pepper
- 1/8 teaspoon brown or yellow mustard
Photo & Recipe Source: https://www.foodhero.org/recipes/corn-tomato-salad
by Guest | Aug 4, 2021 | Recipes
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients
- ¼ cup cold water
- 1 Tablespoon cornstarch
- ⅓ cup sugar
- 4 cups berries, fresh or frozen (blackberries, raspberries, blueberries, sliced strawberries or a mixture)
Directions
1. Wash hands with soap and water
2. In a medium saucepan, mix together sugar, cornstarch, water and 2 cups of berries. Mash berries if desired.
3. Heat over medium heat, stirring frequently, until sauce starts to thicken.
4. Remove from heat and stir in remaining berries. Mash if desired.
5. Serve over pancakes, waffles, oatmeal, or yogurt.
6. Refrigerate leftovers within 2 hours.
Notes
- Serve with Favorite Pancakes or Applesauce French Toast.
- Leftover sauce can be refrigerated for up to 1 week.
- To freeze the sauce, replace the cornstarch in the recipe with Clearjel or Clear Jel, a special type of cornstarch.
Photo & Recipe Source: https://www.foodhero.org/recipes/any-berry-sauce
by Guest | Jul 28, 2021 | Recipes
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients
- ¾ cup plain breadcrumbs
- ¼ cup grated parmesan cheese
- ¼ teaspoon thyme
- ¼ teaspoon onion powder
- ⅛ teaspoon paprika
- ¾ cup nonfat or 1% milk
- 2 pounds fish fillets (try any white fish)
Directions
- Wash hands with soap and water.
- Preheat oven to 500 degrees F. Lightly grease a baking sheet.
- In a small bowl, mix together breadcrumbs, cheese, thyme, onion powder and paprika.
- Place crumb mixture on a flat plate or sheet of wax paper.
- Dip fish fillets in milk, then press into crumb mixture to coat all sides. Discard leftover crumbs and milk.
- Place fish on baking sheet in a single layer. Bake until fish reaches an internal temperature of 145 degrees F using a food thermometer or until fish is opaque and separates easily with a fork. This will take about 15 minutes, but depends on the thickness of the fish.
- Refrigerate leftovers within 2 hours.
Notes
- Use leftover cooked fish to make fish tacos or add to salads.
Photo and Recipe Source: https://www.foodhero.org/recipes/crispy-parmesan-baked-fish
by Guest | Jul 21, 2021 | Recipes
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
- 2 cups old fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2 eggs
- ½ cup packed brown sugar
- 1 ½ teaspoons vanilla
- 2 cups nonfat or 1% milk
- 4 teaspoons margarine or butter, melted
- 2 cups cane berries, fresh or frozen (raspberries, blackberries, marionberries)
- ¼ cup chopped walnuts (optional)
Directions
- Wash hands with soap and water.
- Preheat oven to 375 degrees F.
- In a medium bowl, mix together oats, baking powder, cinnamon and salt.
- In a separate bowl, beat the eggs until blended. Stir in brown sugar, vanilla, milk and melted butter.
- Pour wet ingredients into the dry ingredients and stir until well combined.
- Add the berries and stir lightly to spread them evenly. Pour mixture into a 2-quart baking dish. Sprinkle with chopped nuts if desired.
- Bake for 20 to 30 minutes or until the top is golden brown.
- Refrigerate leftovers within 2 hours.
Notes
- Try other seasonings such as nutmeg or powdered ginger.
Recipe and Photo Source: https://www.foodhero.org/recipes/baked-berry-oatmeal
