5-Minute Apple Coleslaw

Makes 8 servings
Prep Time: 5 min.

Ingredients:
1 cup mayonnaise
1 large Granny Smith apple, cored and chopped
1 bag (1 lb.) pre-packaged coleslaw mix

Directions:
1) In large bowl, combine mayonnaise and apple.
2) Stir in coleslaw mix.
3) Chill, if desired.

1-2-3 Savory Potato Salad

Makes 8 servings
Prep Time: 15 min.
Cooking Time: 10 min.
Cooling Time: 15 min.

Ingredients:
2 lbs. red or new potatoes, cut into 3/4-inch chunks
Chicken or Vegetarian Vegetable Bouillon Cube
1 cup Mayonnaise
Parsley, if desired
Black pepper, if desired

Direction:
1) In 4-quart saucepot, cover potatoes and Bouillon Cube with water.
2) Bring to a boil over high heat. Reduce heat and cook uncovered 10 minutes or until potatoes are tender.
3) Drain; DO NOT RINSE. Let cool slightly.
4) In a large bowl, combine cooled potatoes with mayonnaise in large bowl.
5) Serve chilled or at room temperature. Garnish, if desired, with parsley and black pepper.

Green Beans with Lemon-Herb Butter

Makes 4 servings
Prep Time: 10 min.
Cooking Time: 10 min.
Total Time: 20 min.
Ingredients:1 package (12 oz) fresh green beans
3 Tablespoons butter
1 teaspoon grated lemon peel
1 teaspoon dried marjoram leaves
1/4 teaspoon salt
Lemon slices, if desired

Directions:1) Cook green beans as directed on package and drain.
2( Meanwhile, in 2-quart saucepan, heat butter over medium heat until melted and beginning to brown; immediately remove from heat.
3) Stir in lemon peel, marjoram and salt.
4) Pour over beans and toss to coat. Garnish with lemon slices.

Creamy Ranch Mashed Potatoes

Makes 10 servings
Prep Time: 15 Minutes
Total Time: 15 MinutesIngredients:2 cups milk
3/4 cup water
2 Tablespoons butter or margarine
1 package (1 oz) Ranch salad dressing and seasoning mix (milk recipe)
1 cup sour cream
1 box (7.2 oz) home-style creamy butter mashed potatoes
4 slices bacon, cooked, crumbled
2 Tablespoons thinly sliced green onions

Directions:1) In 3-quart saucepan, heat milk, water and butter (or margarine) to boiling.
2) Stir in ranch dressing mix and sour cream. Beat until smooth.
3) Stir in 3 slices of the bacon and both pouches of potatoes just until moistened.
4) Let stand 1 minute. Stir with fork until smooth.
5) Spoon potatoes into serving dish.
6) Top with remaining crumbled bacon and the green onions.

Lemon Broccoli Amandine

Makes 4 (1/2-cup) servings
Prep Time: 15 min.
Cooking Time: 8 to 10 min.

Ingredients:
1/2 pound fresh broccoli, trimmed, cut into spears
1/2 cup water
3 Tablespoons butter
2 Tablespoons sliced almonds, toasted
1/4 teaspoon salt
1 teaspoon lemon juice

Directions
1) Place broccoli and water in 2-quart saucepan. Bring to a full boil.
2) Cover and cook over medium heat for 8 to 10 minutes or until broccoli is crisply tender. Drain.
3) In a l-quart saucepan, melt butter. Stir in almonds, salt, and lemon juice. Cook over medium heat 2 to 3 minutes, stirring occasionally, until heated through.
4) To serve, spoon butter sauce over warm broccoli spears

Roasted Garlic Mashed Potatoes

6 (3/4-cup) servings
Prep Time: 15 min.
Cooking Time: 22 to 27 min.

Ingredients:
5 medium-sized potatoes, peeled, cut into eighths
1 teaspoon salt
1/2 cup warm milk
6 Tablespoons butter, softened
1 teaspoon purchased prepared roasted garlic
Salt (to taste)
Pepper (to taste)

Directions:
1) In a 4-quart saucepan or Dutch oven, place potatoes.
2) Add enough water to cover and add 1 teaspoon salt.
3) Bring to a boil over high heat for 7 to 9 minutes.
4) Reduce heat to medium. Cook until potatoes are fork tender for 15 to 18 minutes. Drain.
5) Place potatoes in large bowl. Add milk, butter and garlic.
6) Beat at medium speed until smooth. Season with salt and pepper.

Alan’s Kitchen Tip: To roast fresh garlic: 5 garlic bulbs
1 teaspoon olive oil
Salt (to taste)
Pepper (to taste)
Directions:
Preheat oven to 350-degrees F.
1) Cut 1/4 to 1/2 inch from top of garlic bulb to expose cloves. Remove most of outer skin from bulb, leaving bulb intact and cloves unpeeled.
2) Place bulb, cut-side up, on 8-inch piece aluminum foil.
Drizzle with 1 teaspoon olive oil and sprinkle lightly with salt and pepper. Wrap in foil.
3) Bake for 45 to 55 minutes or until softened. Cool slightly.
4) Separate the cloves and press cloves slightly to squeeze out softened garlic.
5) Use roasted garlic in recipes or spread on French bread.
Roasted Garlic

Carrot, Potato, and Onion Gratin

Makes 6 servings
Prep Time: 15 min.
Cooking Time: 22 to 32 min.
Baking Time: 60 min.

Ingredients:
1 Tablespoon butter or margarine
2 large onions, finely sliced
4 medium potatoes, peeled and thinly sliced
1 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
6 ounces Swiss cheese, shredded
1/2 cup low-fat chicken broth
butter spray

Vegetables Recipe Direction
Butter a 9x9-inch baking dish or a 1 1/2-quart casserole.
1) In a large nonstick skillet, melt butter.
2) Add onions and cook over medium heat to 20 to 30 minutes or until very tender, lightly browned, and caramelized.
3) In a large pan, cook potatoes in boiling salted water for 5 minutes. Add carrots and cook another 2 minutes. Drain well.
Preheat oven to 350-deegrees F.
4) Arrange a third of the potatoes, carrots, and in bottom of baking dish.
5) Sprinkle with salt and freshly found pepper. Sprinkle with a third of the cheese.
6) Repeat layering with remaining vegetables, salt, and pepper, and top with remaining cheese.
7) Pour chicken broth over vegetables. Spray with butter spray.
8) Cover tightly and bake for 60 minutes or until broth is absorbed and vegetalbes are tender.

Kitchen Tip:
In place of Swiss, you could use Gruyere cheese or another cheese of your choice. If desired, add more cheese on top after baking time and place under the broiler until it melts.

Greek Spinach Phyllo Squares

Makes 12 servings
Prep Time: 15 min.
Baking Time: 40 to 50 min.

Ingredients:
1 Tablespoon butter or margarine
1 medium onion, finely chopped
3 eggs, lightly beaten
16 ounces fat-free ricotta cheese
20 ounces frozen chopped spinach, thawed and squeezed dry
1/2 cup chopped fresh parsley
1/4 teaspoon nutmeg
1 1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper
10 phyllo dough sheets, thawed, room temperature
1/2 cup olive oil

Side Dish Recipe Directions:
Preheat oven to 350-degrees F. and butter a 9x13-inch baking pan.
1) In a small skillet, melt butter.
2) Add onions and cook until onion are clear. Set aside.
3) In a large bowl, combine eggs, ricotta cheese, spinach, parsley, nutmet, salt, black and red pepper, and onion.
4) Fit 1 layer of phyllo pastry into pan.
5) Brush with olive oil. Add 4 more sheets of phyllo, brushing with oil between each layer.
6) Spoon spinach mixture over plyllo. Cover spinach mixture with another layer of phyllo and brush with oil.
7) Add 4 more sheets, brushing each layer with oil.
8) Bake for 40 to 50 minutes or until lightly browned.

Kitchen Tip:
To cut down on the fat in this recipe, used an olive oil spray in place of brushing the olive oil on each layer of phyllo. When working with phyllo read the direction on the box. It is important to keep the sheets covered as you work because they become dry and brittle very quickly.

Butternut Squash and Apple Bake

Makes 8 servings
Prep Time: 20 min.
Cooking Time: 20 to 30 min.
Baking Time: 25 to 30 min.
Total Time: 65 min to 80 min.

Ingredients:
1 medium butternut squash ( 1 1/2 pounds)
1 Tablespoon butter or margarine
1/2 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon brown sugar
2 medium apples, peeled and cored
1/4 teaspoon cinnamon
2 Tablespoons sugar
Topping
1 cup corn flakes, slightly crushed
1/4 cup chopped pecans
1 Tablespoon butter, melted
1 Tablespoon brown sugar

Vegetable Recipe Directions:
1) Peel squash and cut in half lengthwise. Remove seeds and cut in large pieces.
2) Place in a large pan with 2 - inches of water.
3) Cover and steam for 20 to 30 minutes or until squash is tender. Drain well.
4) Add 1 Tablespoon butter, salt, pepper, and brown sugar. Mash with electric mixer. Set aside.
Preheat oven to 350-degrees F. Butter a 9-inch round pied pan.
5) Thinly slices apples and arrange in pan.
6) Sprinkle with cinnamon and sugar. Spread squash over apples.
7) In a small bowl combine topping ingredients: corn flakes, pecans, butter and brown sugar. Sprinkle over squash.
8) Bake for 25 5o 30 minutes or until apples are tender.

Gnocchi

Makes 8 servings
Prep Time: 15 min.
Cooking Time: 10 min.

Ingredients:
1 cup flour
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
1 cup water
1/2 cup butter or margarine
4 eggs
2 Tablespoons butter or margarine, melted
1/4 cup grated Parmesan cheese

Side Dish Recipe Directions:
1) In a small bowl, combine flour, salt, garlic powder, and dry mustard. Set aside.
2) In a heavy medium saucepan, combine water and 1/2-cup butter. Bring to a boil.
3) Add flour mixture all at one time, stirring until mixture forms a ball that does not separate.
4) Remove from heat. Add eggs, one at a time, beating well after each addition.
5) Drop teaspoons of the mixture into a medium saucepan of boiling water.
6) Cook for 5 minutes, keeping water boiling gently.
7) Remove balls with slotted spoon and drain well on a rack.
Preheat oven broiler.
8) Place gnocchi in a shallow 1 ½-quart baking dish.
9) Top with 2 Tablespoons melted butter and sprinkle with cheese.
10) Place under broiler and heat until heated through.
11) Watch carefully to prevent burning.

Broccoli with Cheese Sauce

Makes 6 servings

Prep Time: 10 min.
Cooking Time: 10 min.
Baking Time: 20 min.

Ingredients:
1 pound (4 cups) fresh broccoli florets
2 Tablespoons butter or margarine
3 Tablespoons all-purpose flour
1 1/2 cups fat-free milk
1/4 teaspoon white pepper
2 ounces fat-free processed American cheese
Salt (to taste)
2 Tablespoons grate Parmesan cheese
1 Tablespoon seasoned bread crumbs

Cooking Directions:
Butter a 1 1/2-quart casserole.
1) In a saucepan, cook broccoli in boiling water for 2 minutes. Chill under cold running water.
2) Drain well, dry with a paper towel, and arrange in casserole.
3) In a small saucepan, melt butter. Add flour and cook over medium heat, stirring constantly for 2 minutes.
4) Add milk and cook, stirring constantly, until it comes to a boil and thickens.
5) Add white pepper and American cheese. Cook, siring constantly, until cheese melts.
6) Add salt to taste. Cool to room temperature and pour over broccoli.
7) Sprinkle with Parmesan cheese and bread crumbs. Refrigerate if you are serving at a later time.
Preheat oven to 30-degrees F.
8) Bake for 20 minute s or until heated through and broccoli is tender.

German Potato Salad

Makes 8 servings

Prep Time: 20 min.
Cooking Time: 20 min.

Ingredients:
6 medium potatoes
6 slices bacon
2 Tablespoon bacon fat
1 cup finely chopped onions
2 Tablespoons all-purpose flour
1 cup water
2/3 cup cider vinegar
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon white pepper
Salt (to taste)
Freshly ground pepper (to taste)

Cooking Directions:
1) In a large saucepan, boil potatoes in water just until tender.
2) Chill under cold running water and drain.
3) Peel an slice. Place in a large bowl and set aside.
4) In a medium skillet, fry bacon until crisp. Remove and crumble. Place in bowl with potatoes.
5) Pour bacon drippings into custard cup and return 2-Tablesppons to the skillet.
6) Cook onions in skillet over medium heat until clear.
7) Stir in flour and cook for 2 minutes, stirring constantly.
8) Add 1 cup water and bring to a boil, stirring constantly until mixture thickens.
9) Add vinegar, sugar, salt, and white pepper.
10) Pour over potatoes and bacon.
11) Adjust seasoning with salt and pepper. Serve warm.

Corn Pudding

Makes 4 serving

Prep Time: 15 min.
Baking Time: 40 min.

Ingredients:
1/4 cup chopped onions
1 cup fat-free milk
2 eggs
1 Tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1 can (15 ounces) corn

Cooking Directions:
Preheat oven to 325-degrees F. and butter a 8x8-inch baking pan.
1) In a food processor or blender, mix onions, milk, eggs, flour, salt, and white pepper. Blend until smooth.
2) Add corn and quickly blend. (You want some corn to remain intact.)
3) Pour into baking pan and bake for 30 to 40 minutes or until knife inserted in center comes out clean.

Cheesy Potato Pie

Makes 4 servings

Prep Time: 15 min.
Baking Time: 45 min.

Ingredients:
1 Tablespoon butter or margarine
1 medium onion, finely chopped
3 large potatoes
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup grated Swiss cheese
1 cup fat-free milk
2 eggs
1 teaspoon Dijon mustard
1/4 teaspoon salt
2 Tablespoon chopped fresh parsley
Dash Tabasco sauce

Cooking Directions:
Preheat oven to 375-degrees F. and heavily butter a deep 9-inch pie pan.
1) In a small skillet, melt butter. Add onions and cook over medium heat until clear. Remove from heat.
2) Peel and quarter potatoes. In batches, place potatoes in food processor .
Process until finely grated.
3) In a medium bowl, combine potatoes, onions, salt, and pepper. Stir to mix.
4) Spoon into pie pan and press potatoes over bottom and sides of the pan to form a shell.
Sprinkle cheese over potatoes.
In a medium bowl, beat together milk, eggs, mustard, salt, parsley, and Tabasco. Pour into shell.
Bake for 40 to 45 minutes or until set and golden brown.
Kitchen Tip:
You need to have potatoes finely grated or they will not be completely tender when the pie is done. Potatoes can be grated with a hand grater but you will find it is so much easier in a food processor.

Fried Rice

Makes 10 servings

Prep Time: 10 min.
Cooking Time: 30 min.

Ingredients:
1/3 cup butter or margarine
3 cups long-grain white rice
5 1/2 cups fat-free beef broth
8 slices bacon
2 medium onions chopped
3 stalks celery, diced
1 pound fresh mushrooms, sliced
1/3 cup soy sauce

Cooking Directions:
1) In a large nonstick skillet or saucepan, melt butter.
2) Add rice and fry over medium-hot heat, stirring frequently, until light brown.
3) Add broth and cover pan.
4) Reduce heat and simmer for 20 to 30 minutes or until rice is tender and broth has been absorbed.
5) While rice is cooking, fry bacon in medium skillet until crisp.
6) Remove bacon from skillet and crumble. Set aside.
7) Add onions and celery to the bacon drippings. Cook until tender.
8) Drain excess at and discard.
9) Add mushrooms to the skillet and cook, stirring frequently, until tender.
10) When rice is done, combine rice with bacon, onion, celery, and mushrooms.
11) Add soy sauce and stir until well mixed.
12) Taste and add additional soy sauce if desired.

Baked Stuffed Potatoes

Makes 12 servings

Prep Time: 15 min.
Baking Time: 1 hr. 20 min.

Ingredients:
8 large baking potatoes
3/4 cup fat-free milk
2 cups shredded reduced-fat Cheddar cheese, divided
3 green onions, finely chopped
1/2 teaspoon white pepper
Salt (to taste)
6 slices bacon, fried and rumbled (optional)

Cooking Directions:
Preheat oven to 425-degrees F.
1) Wash potatoes and pierce each one with a fork.
2) Bake for 1 hour or until fully cooked. Test inside tenderness by poking with a fork. The inside should be tender and the outside crisp.
3) Remove from the oven and immediately cut each potato in half lengthwise, being careful of the hot steam. (Use hot pads or oven gloves.)
4) Scoop out insides with a large spoon, keeping the shells intact.
5) Place potato flesh in a large bowl.
6) Add milk and beat well with an electric mixer.
7) Add extra milk, if needed, to make potatoes light and fluffy.
8) Add 1 cup of the cheese, onions, white pepper, and salt. Mix thoroughly.
9) Fill 12 of the scooped-out shells with mashed potato mixture. Discard shells that do not get filled.
10) Sprinkle top of the stuffed potatoes with remaining cheese and bacon.
11) Right now, the potatoes can be covered and refrigerate or freeze until ready to use.
12) When ready to serve, place potatoes in oven at 350-degrees F. until heated through, about 15 to 20 minutes.
Kitchen Tip:
This recipe is freezer friendly. Thaw out before warming up. They will taste like you just made them.

Asparagus with Lemon Mustard Dressing

Makes 6 servings

Prep Time: 10 min.
Cooking Time: 10 min.
Chilling Time: 1 to 2 hrs.

Ingredients:
2 pounds fresh asparagus
1 teaspoon salt
1 quart water
1 cup plain low-fat yogurt, drained
1/4 cup fat-free or low-fat mayonnaise
1/4 cup Dijon mustard
2 Tablespoons fresh lemon juice
1 teaspoon lemon zest
1 1/2 Tablespoons honey

Cooking Directions:
1) Wash and snap the ends of the asparagus.
2) In a large saucepan, cook asparagus in salted boiling water for 2 to 3 minutes or just until tender. (Don’t overcook)
3) Chill under cold running water.
4) Drain well and pat dry with a paper towel.
5) In a small bowl combine yogurt, mayonnaise, mustard, lemon juice, lemon zest, and honey.
6) Arrange asparagus in shallow serving bowl. Spoon dressing on top and mix gently.
7) Refrigerate until ready to serve. Serve cold.

Kitchen Tip:
To drain yogurt, place yogurt in a very fine strainer or a coffee filter. Allow liquid to drain off for several hours in the refrigerator. Discard liquid and use the thickened yogurt in the recipe.

Four-Bean Casserole

Makes 15 servings

Prep Time: 10 min.
Cooking Time: 10 min.
Baking Time: 1 hr.

Ingredients:
8 bacon slices
1 large onion, finely chopped
3/4 cup brown sugar
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/2 cup cider vinegar
1 can (15-ounces) kidney beans, drained
2 cans (15-ounces) butter beans, drained
1 can (15-ounces) lima beans, drained
1 can (15-ounces) baked beans

Cooking Directions:
Preheat oven to 325-degrees F.
1) In a medium skillet, fry bacon until crisp. Remove bacon from pan, crumble, and set aside.
2) Add onions to skillet and cook until clear.
3) Pour off excess bacon fat and discard.
4) Add brown sugar, dry mustard, salt, garlic powder, Worcestershire sauce, and vinegar. 5) Simmer for 10 minutes.
6) Spoon mixture into a 2-quart casserole dish.
7) Add the beans and the reserved bacon. Mix gently.
8) Bake uncovered for 1 hour.

Apricot Glazed Carrots

Makes 6 servings

Prep Time: 15 min.

Ingredients:
1 1/2 pound baby carrots
1 quart water
1 Tablespoon butter or margarine
1/3 cup apricot preserves
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 Tablespoon lemon zest
1 Tablespoon lemon juice

Cooking Directions:
1) In a large saucepan, cook carrots in boiling water just until tender. Drain in colander.
2) In the same saucepan, melt butter and stir in preserves.
3) Add nutmeg, salt, lemon zest, and lemon juice.
4) Add carrots and toss until well coated and heated through.

Creamy Scalloped Potatoes

Makes 4 servings

Prep Time: 10 min.
Baking Time: 1 hr. 30 min.

Ingredients:
1 can (10 3/4-ounces) cream of mushroom soup
1/2 cup fat-free milk
1/2 teaspoon salt
1/4 teaspoon white pepper
5 medium potatoes, peeled and thinly sliced
1 medium onion, thinly sliced
Dash paprika

Cooking Directions:
Preheat oven to 375-degrees F. and butter a 1 1/2-quart casserole.
1) In a large bowl, mix soup, milk, salt and pepper.
2) Add potatoes and onions.
3) Gently stir to mix and spoon into casserole. Sprinkle with paprika.
4) Cover and bake for 1 to 1 1/2 hours or until potatoes are tender.