Crunchy Bean Salad

This is the way the salad recipe was given to me, but I put stars by the things I don't include when I make it.

3 celery stalks, diced
1 yellow pepper **
1 medium apple, diced
1 small red onion *
1 (15 oz) can black beans, drained
1 (15 oz) can kidney beans, drained *
3 Tbsp balsamic vinegar
1 tbsp olive oil
2 tsp Splenda (I used more like 2 tbsp)
1/2 tsp salt *
freshly ground pepper *
1/4 cup cilantro leaves, chopped *

In large bowl combine celery, yellow pepper, onion, apple and beans. Toss with the vinegar, olive oil, Splenda, salt and pepper. Top with chopped cilantro.

** I used a red pepper and a green pepper- not a yellow.

"Sacred Heart Diet" Soup

So, I discovered this "diet" online called the "Sacred Heart Diet." I'm not suggesting you do the diet, but I made the soup and I think it is DELISH! And it's super low calorie-- like 75 calories per cup (or less...) So, I thought I would share the recipe. :)

• 1 or 2 cans of stewed tomatoes
• 3 plus large green onions
• 1 large can of beef broth (no fat)
• 1 pkg. Lipton Soup mix (chicken noodle)
• 1 bunch of celery
• 2 cans green beans
• 2 lbs. Carrots
• 2 Green Peppers
• 
  

Season with salt, pepper curry, parsley, if desired, or bouillon, hot or Worcestershire sauce-- I don't add any of this. Cut veggies in small to medium pieces. Cover with water. Boil fast for 10 minutes. Reduce to simmer and continue to cook until veggies are tender.Enjoy!!

Green bean casserole

1 can Cream of Mushroom soup
1/2 cup milk
1 tsp. soy sauce
Ground pepper (just a dash)
4 cups cooked cut green beans
1 1/3 cups Frenches French Fried Onions

MIX the soup, milk, soy sauce, pepper and beans ith about 2/3 cup onions in a 1 1/2 qt. casserole dish.

BAKE at 350 for 25 minutes until hot

STIR. Sprinkle with remaining onions and bake about 5 more minutes.

TIP:
You can use:
1 16-20 oz. bag frozen green beans
2 9 oz. bags frozen green beans
2 16 oz. cans green beans OR
about 1 1/2 lb. fresh green beans


Recipe found at http://www.campbellkitchen.com/

Crock pot Broccoli-Cheese soup

2 packages (16 oz) frozen chopped broccoli
2 cans cheddar soup
2 cans evaporated milk
1/4 cup dried minced onion
1/2 tsp salt
1/4 tsp pepper

Combine all ingredients in greased 4-6 qt slow cooker. Cover and cook on high 2-3 hours or low 4-5 hours. Tastes great as baked potato or rice topper. Or "souper" as just soup!

Disguising Healthy

It's too bad you even need to disguise healthy foods. But sometimes, especially with picky tots, it's easier to.

I find that the best way to get my family to eat some veggies is to hide it in those dishes that they love. For instance, I grew TOO much zucchini this year in the garden. It's coming out of my ears. So, I've been disguising it in things like spaghetti, lasagna, bread, and various casseroles. They can't tell me they are "fed up" with my zucchini when they don't even realize they are eating it. :-)

Here's a little recipe I found that uses some of those veggies that might be hard to get the kids to eat. When in doubt, put cheese on it. This is good with some sliced chicken breast and baked in the oven too. Experiment with the spices and seasonings too!

Can you go wrong with veggies, cheese, and chicken?

HEALTHY FIVE IN ONE CASSEROLE
1 (11 oz.) can whole peeled tomatoes
1 fresh young zucchini sliced thin
1 lg. onion, sliced
1 green pepper, sliced
1 or 2 stalks celery, chopped
2 slices American cheese
Combine five vegetables in layer form in a corning ware casserole dish. On each layer, sprinkle a little dried parsley, salt, pepper, paprika and celery seed as desired.
Top with 2 American cheese slices quartered. Microwave on medium high 18-20 minutes. If you prefer fully cooked vegetables then microwave longer.

Enjoy!
Stepherz