Freezer Ham Omelette

Ingredients:

6 eggs
salt and pepper
4 oz cooked ham, diced
1 tbsp chopped fresh herbs
1 tbsp olive oil

Directions:

Blend the eggs with salt and pepper, then add the ham and herbs. In fry pan, preheat oil then add egg mixture. Cook gently for 2-3 minutes, then broil for one minute.

Butter a piece of foil, then slide omelette on. Allow to cool, then wrap and freeze.

To serve, remove from freezer, place in buttered ovenproof dish, cover lightly with foil and reheat in a preheated 350 degree oven for 25-30 minutes.

Submitted by Shelli
From Mom's Budget (www.momsbudget.com)

Spinach Soup

Ingredients:

1/2 cup margarine/butter
1 yellow onion, diced
1/2 cup flour
1 1/4 cups milk
2 1/2 cups chicken broth
1 lb fresh spinach, cooked OR 1 8-oz frozen spinach (thawed and drained)
1 tsp nutmeg
salt and pepper (to taste)

Directions:

In a skillet or saucepan melt butter/margarine and saute onion until softened. Remove from heat then stir in flour. Place back on heat and slowly add milk and stock, stirring constantly to keep consistency smooth. Add cooked spinach, nutmeg, salt and pepper. Bring spinach soup to a boil, stir, then simmer on low for 3-4 minutes. Cool and pour into serving size containers, freeze.

On cooking day:
Defrost and reheat in saucepan or in microwave.

Submitted by Shelli
From Mom's Budget (www.momsbudge.com)

Edamame Salad

Ingredients

1 pound shelled edamame
1 T sesame seed oil
1 T rice wine vinegar
2 T soy sauce
1 t chili sauce
1/4 c sliced almonds, toasted
2 green onions, chopped
1/4 cup fresh basil, chopped
1/4 cup fresh mint, chopped

Directions

Cook edamame according to package directions. Drain and let cool. Mix everything else in a bowl. Toss edamame in dressing to coat.

From Closet Cooking
Submitted by Shelli

10-Minute Salsa Chicken

Ingredients

1 tbsp olive oil
1 lb boneless, skinless chicken
6 tbsp salsa, divided
6 tbsp extra sharp cheddar, divided

Directions

Heat the olive oil in a large skillet. Wash the chicken and slice into two thin cutlets. Salt and pepper liberally.

Add the chicken to the pan and cook for about three minutes on each side until cooked through. Place 1 tbsp of salsa on each piece and spread it along the length of the chicken. Cover and cook for one minute.

Remove the cover and sprinkle each chicken piece with 1 tbsp cheddar cheese. Cook and cook for one additional minute. Serves 4.

From Sarah's Cucina Bella

Submitted by Shelli

Chickpea, Pesto, and Red Onion Salad

Ingredients

2 cups canned chickpeas, drained
3 T pesto
1 T olive oil
1-2 T lemon juice
3/4 c chopped red onion

Directions

In a bowl, whisk pesto, olive oil, and lemon juice together. Add chick peas and red onions and toss together. Best served at room temperature.

From RecipeZaar
Submitted by Shelli

Sunshine Chicken Drumsticks

Ingredients

1/2 cup steak sauce
1/4 cup ketchup
1/4 cup apricot preserves
12 chicken drumsticks

Directions

Blend steak sauce, ketchup, and preserves in a small bowl with a wire whisk until smooth. Marinate the chicken for an hour and brush the chicken with the sauce when placed on the grill. Grill chicken over medium heat for 20 minutes or until no longer pink, turning and brushing with remaining sauce.

From RecipeZaar
Submitted by Shelli

Baked Eggplant

Ingredients

2 eggplants, cut into 1" rounds
3 cups marinara sauce
24 large fresh basil leaves
1 1/4 cups fat-free mozzarella cheese

Directions

Preheat the broiler, place the eggplant in a single layer on a baking sheet and spray with nonstick cooking spray. Broil until well browned, about 4 minutes. Turn over, repeat other side. Remove from oven. Reduce heat to 375 degrees. Spread 1 cup of the sauce in an 11x14 baking dish. Add eggplant rounds overlapping slightly. Top with remaining sauce, basil leaves, then cheese. Bake until cheese begins to brown, about 20 minute Let stand 10 minutes before cutting.

Note: Freezes well

From RecipeZaar
Submitted by Shelli

Quick and Easy Chicken Cacciatore

Ingredients

4 boneless skinless chicken breasts
1 16 oz package frozen onion and three pepper blend, thawed
1 14 oz jar spaghetti sauce
1 cup shredded low fat mozzarella cheese

Directions

Cook chicken in a large nonstick skillet on medium-high heat 2 minutes on each side. Add vegetables; cover. Cook 5 minutes. Stir in spaghetti sauce. Simmer 5 minutes on medium heat or until chicken is cooked through (165 degrees). Top with cheese.

From RecipeZaar
Submitted by Shelli

Recession Noodles

Ingredients

1 lb ground beef
1 lb frozen mixed vegetables
3 3 oz packages ramen style noodles, saving 2 seasoning packets
1 tsp garlic powder
1 tsp onion powder

Directions

Over medium heat, cook ground beef in a large pan with garlic and onion powder. While the beef is cooking, boil Ramen noodles according to directions and drain. Once the beef is browned, add frozen vegetables, noodles and seasoning packs and mix well. Cover and turn heat to medium-low until vegetables are hot. ( We do NOT drain the beef fat, as it adds more flavor to the dish, but to keep it healthier, feel free to drain it). Serve and enjoy!

From RecipeZaar
Submitted by Shelli

Basic Beef Casserole

Ingredients

1 lb lean ground beef
1 small chopped onion
2 T chopped green peppers
1 14 oz can tomatoes
1 1/2 cups noodles, cooked

Directions

Brown the ground beef and chop up. Add in the other ingredients and simmer for 7 or 8 minutes.

Note: You can get creative and throw in any other ingredients you'd like to experiment with.

From RecipeZaar
Submitted by Shelli

Tamale Soup

Ingredients

1 quart pinto beans
1 15 oz can corn
1 15 oz can tomatoes
1 15 oz can tamales

Directions

Mix beans, undrained corn, & tomatoes. Unwrap & slice tamales & add to mixture. Simmer on stove for 20 minutes.

From RecipeZaar
Submitted by Shelli

Egg in a Tomato

Ingredients

1 tomato
1/2 tsp butter
1 egg
1 tsp cheddar cheese

Directions

Cut off a thick slice at the stem end of a medium-size tomato; set aside. Scoop out seeds and center pulp. Place tomato in a small bowl. Add butter inside the tomato. Break an egg inside the tomato. Pierce yolk with a toothpick or fork (very important). Sprinkle cheese over the egg. Place top slice over tomato. Microwave on medium-high (70%) for 1 minute 45 seconds, or until egg is almost cooked. Let stand 1 minute.

From RecipeZaar
Submitted by Shelli

Spinach and Red Grape Salad

Ingredients

1 cup raw baby spinach leaves
1 Gala apple
12 red seedless grapes
2 T feta cheese
2 T strawberry balsamic or raspberry balsamic dressing

Directions

1. Slice apples into small wedges. Layer in bottom of bowl around the edge to form a scooped out center look. Place washed spinach leaves in center of apple wedges. Add a handful of washed red grapes. Sprinkle with crumbled feta cheese to desired amount. Top with Strawberry Balsamic Dressing.

From RecipeZaar
Submitted by Shelli

Sauteed Escarole, Corn, and White Bean Salad

Ingredients

• 2 heads escarole, quartered lengthwise and rinsed
• Cooking spray
• 2 ounces pancetta, chopped
• 1 medium zucchini, quartered and cut into julienne strips
• 1 garlic clove, minced
• 1 cup fresh corn kernels
• 1/2 cup chopped fresh flat-leaf parsley
• 1 (15-ounce) can navy beans, rinsed and drained
• 2 tablespoons red wine vinegar
• 1 teaspoon extra virgin olive oil
• 1/2 teaspoon black pepper

Directions

Heat a large nonstick skillet over medium-high heat. Add escarole to pan; cook 3 minutes or until wilted, turning frequently. Trim white stem ends from each escarole quarter; roughly chop.

Wipe pan with a paper towel. Return pan to medium-high heat. Coat pan with cooking spray. Add pancetta, zucchini, and garlic to pan; cook 2 minutes or until zucchini is tender. Add corn; cook for 1 minute. Combine escarole, corn mixture, parsley, and beans in a large bowl. Add vinegar and remaining ingredients; toss well to coat. Serve immediately. Serves 4.

From Cooking Light

Submitted by Shelli

Chicken Cobb Salad

Ingredients

• Cooking spray
• 1 1/2 pounds skinless, boneless chicken breast cutlets
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 8 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1/3 cup diced peeled avocado
• 2 tablespoons sliced green onions
• 1/3 cup fat-free Italian dressing
• 2 tablespoons crumbled blue cheese
• 1 bacon slice, cooked and crumbled

Directions

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 5 minutes on each side or until done. Cut into 1/2-inch slices.

Combine greens, tomatoes, avocado, and onions in a large bowl. Drizzle greens mixture with dressing; toss gently to coat. Arrange about 2 cups greens mixture on each of 4 salad plates. Top each serving with 4 ounces chicken, 1 1/2 teaspoons cheese, and about 1/2 teaspoon bacon. Serves 4.

From Cooking Light

Submitted by Shelli

Arugula, Grape, and Sunflower Seed Salad

Ingredients

• 3 tablespoons red wine vinegar
• 1 teaspoon honey
• 1 teaspoon maple syrup
• 1/2 teaspoon stone-ground mustard
• 2 teaspoons grapeseed oil
• 7 cups loosely packed baby arugula
• 2 cups red grapes, halved
• 2 tablespoons toasted sunflower seed kernels
• 1 teaspoon chopped fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. Combine vinegar, honey, syrup, and mustard in a small bowl. Gradually add oil, stirring with a whisk.

2. Combine arugula, grapes, seeds, and thyme in a large bowl. Drizzle vinegar mixture over arugula; sprinkle with salt and pepper. Toss gently to coat. Serves 6.

From Cooking Light

Submitted by Shelli

Spinach Salad with Maple Dijon Vinaigrette

Ingredients

• 1/4 cup maple syrup
• 3 tablespoons minced shallots (about 1 medium)
• 2 tablespoons red wine vinegar
• 1 tablespoon canola oil
• 1 tablespoon country-style Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 1 cup sliced mushrooms
• 1/2 cup vertically sliced red onion
• 1/2 cup chopped Braeburn apple
• 4 bacon slices, cooked and crumbled
• 1 (10-ounce) package fresh spinach

Directions

1. Combine first 8 ingredients in a large bowl, stirring with a whisk. Add mushrooms and remaining ingredients; toss well to coat. Serves 8.

From Cooking Light
Submitted by Shelli

Chicken Orzo Salad with Goat Cheese

Ingredients

• 1 1/4 cups uncooked orzo (rice-shaped pasta)
• 3 cups chopped grilled chicken breast strips (such as Tyson)
• 1 1/2 cups trimmed arugula
• 1 cup grape tomatoes, halved
• 1/2 cup chopped red bell pepper
• 1/4 cup prechopped red onion
• 2 tablespoons chopped fresh basil
• 1 teaspoon chopped fresh oregano
• 2 tablespoons red wine vinegar
• 1 tablespoon extra virgin olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 6 tablespoons (1 1/2 ounces) crumbled goat cheese

Directions

1. Cook pasta according to package directions, omitting salt and fat; drain well.

2. Combine pasta, chicken, and the next 6 ingredients (through oregano) in a large bowl; toss well.

3. Combine vinegar, oil, salt, and black pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over pasta mixture; toss well to coat. Sprinkle with cheese. Serves 6.

From Cooking Light

Submitted by Shelli

Summer Corn and White Bean Soup

Ingredients

• 1 tablespoon canola oil
• 1 cup sliced green onions
• 3/4 cup chopped cooked ham (about 4 ounces)
• 3 cups fresh corn kernels (about 5 ears)
• 1/2 teaspoon salt
• 2 (15-ounce) cans navy beans, rinsed and drained
• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 2 (4.5-ounce) cans chopped green chiles, undrained

Directions

Heat canola oil in a Dutch oven over medium heat. Add onions and ham, and cook 3 minutes, stirring frequently. Stir in corn and remaining ingredients. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated. Serves 6.

From Cooking Light
Submitted by Shelli

Grilled Halibut and Fresh Mango Salsa

Ingredients

• 2 cups plum tomatoes, seeded and diced
• 1 1/2 cups diced peeled ripe mango
• 1/2 cup diced onion
• 1/2 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 tablespoon cider vinegar
• 1 teaspoon sugar
• 1 teaspoon salt, divided
• 1 teaspoon black pepper, divided
• 2 cloves garlic, minced
• 4 (6-ounce) halibut fillets
• 1 tablespoon olive oil

Directions

Prepare grill.

Combine first 7 ingredients. Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic.

Rub halibut with oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place fish on grill rack; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Serve with mango salsa. Serves 4.

From Cooking Light

Submitted by Shelli