Strawberry Freezer Jam

So quick and easy. I don't even like store bought jam anymore.Strawberry Freezer Jam

From: Alana DeGooyer

2 cups strawberries, crushed (how much you crush them depends on how chunky or smooth you like your jam)
4 cups sugar
3/4 cup water
1 box surejell fruit pectin

Stem and crush strawberries thoroughly. (I typically use my potato masher or blender depending how crushed I want them.) Measure 2 cups crushed fruit into a large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.

Mix water and pectin in a small saucepan. Bring to a boil on high heat, stirring constantly. Boil and stir 1 minute. Add to fruit mixture, stir for 3 minutes or until the sugar is dissolved and no longer grainy. Fill all containers immediately to within 1/2" from the top. Wipe edges of containers clean and cover with lids. Let stand at room temperature for 24 hours. Jam is now ready to eat or freeze.

Mediterranean Couscous and Lentil Bean Salad

Mediterranean Couscous and Lentil Bean Salad

From: Weight Watchers

1 cup dried lentils
1 can chicken broth (can substitute vegetable broth or water for a vegetarian option)
1 1/2 cups uncooked couscous
1 cup red pepper, diced (I usually add a bit more because I love this part of the salad)
1 cup fresh mint, chopped
1/2 cup fresh parsley, chopped
1/2 cup green onions, chopped
1/2 cup lemon juice
1/4 cup olive oil
1 Tbs. dijon mustard
1 1/2 tsp. garlic, minced
1/2 tsp. pepper
1 cup crumbled feta cheese

Place lentils in a saucepan and cover with water 2" above the lentils. Bring to a boil, cover, reduce heat and simmer 25-30 minutes or until tender. (If you overcook them they will be mushy and you'll be sad.) Drain well, cool

Bring broth to a boil in a medium saucepan, gradually stir in the couscous. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork. Combine lentils, couscous, bell pepper and next 3 ingredients in a large bowl. Stir gently.

Combine lemon juice and next 4 ingredients in a small bowl. Pour lemon juice mixture over the couscous mixture, stir gently to combine. Stir in feta.

Rock Your World Veggie Chowder

Rock Your World Veggie Chowder

From: Cooking With Anne

1 Lg bottle V8 juice
2 cups water
4 medium tomatoes, diced
2 cups oyster mushrooms, sliced (I couldn't find these so I just added a bit extra of the other kinds of mushrooms)
2 cups shitake mushrooms, sliced
2 cups portabella mushrooms, sliced
2 cups button mushrooms, sliced
2 cups fresh carrots, chopped
2 cups broccoli, chopped
2 cups chopped cauliflower
1 cup shallots, chopped
1/4 cup fresh garlic, minced (don't worry, it won't turn out super garlicy)
2 small cans black beans, drained
1/2 cup fresh ginger, finely grated
3 Tbs. balsamic vinegar
3 Tbs. fresh squeezed orange juice
3 Tbs. Liquid Summer Hot Sauce (I just used the hot sauce I have on hand)
2 Tbs. chopped fresh cilantro
2 Tbs. chopped fresh oregano
1 Tbs. chopped fresh basil
1 Tbs. ground turmeric
1 Tbs. ground black pepper
1/2 tsp. ground cumin
1 tsp sugar

Using a large soup pot, pour in the V8 and water and heat over high heat. Add all the veggies except for the ginger and bring to a rolling boil. Stirring often, continue boiling until foam begins to appear.

Add the OJ, vinegar and black beans.

Once the mushrooms have reduced, add all of the remaining ingredients and continue boiling and stirring for 1 hour until veggies are tender. Reduce to a simmer and cover. Once it thickens, about 1 hour, check seasoning for taste. Continue stirring and serve while hot.

NOTES: Don't add too much pepper as it expands when heated and may get fairly spicy!

Can serve over brown rice or with a little shredded cheddar.

If you must add salt, use sea salt or kosher salt to taste. (I definitely feel the need for salt)

Honey Glazed Carrots and Parsnips

Honey Glazed Carrots and Parsnips

From: Treasury of Cooking Healthy

1/2 lb. carrots, peeled and cut into julienned strips
1/2 lb. parsnips, peeled and cut into julienned strips
1/4 cup fresh parsley, chopped
2 Tbs. honey

Steam carrots and parsnips for 3-4 minutes until crisp-tender. Rinse under cold running water; drain and set aside.

Just before serving, combine carrots, parsnips, parsley and honey in a large saucepan or skillet. Cook over medium heat just until heated through. Garnish with fresh parsley, if desired. Serve immediately.

Sweet Potato Ravioli with Asiago Cheese Sauce

These were absolutely to die for. I am head over heels in love. I kid you not.
Sweet Potato Ravioli with Asiago Cheese Sauce

From: Treasury of Cooking Healthy

3/4 lb. sweet potatoes
2 Tbs. plain nonfat yogurt
1 tsp. fresh chives, minced
1 Tbs. +1/4 tsp. fresh sage, divided
24 wonton wrappers
1 Tbs. butter or margarine
1 Tbs.+2 tsp. flour
1/2 cup skim milk
1/2 cup chicken broth (use vegetable broth for a vegetarian option.
1/2 cup shredded asiago or cheddar cheese (I used the Asiago and it was AMAZING)
1/4 tsp. ground nutmeg
1/4 tsp. ground white pepper
1/8 tsp. ground cinnamon

Preheat oven to 350 degrees. Bake sweet potatoes for 40-45 minutes or until tender. Cool completely. Peel potatoes and mash pulp. Stir in yogurt, chives and 1/4 tsp. sage.

Place wonton wrappers on counter. Spoon 1 rounded tsp. potato mixture in center or each wonton. Spread filling flat, leaving 1/2" border. Brush edges lightly with water. Fold wontons in half diagonally, pressing lightly to seal. Place filled wontons on baking hseet and cover loosely with plastic wrap.

Bring 1 1/2 quarts water to a boil in a large saucepan. Reduce heat to medium. Add a few ravioli at a time. Don't overcrowd them or they will stick together. Cook until tender, about 9 minutes. Transfer to serving dishes with a slotted spoon.

Melt margarine in a small saucepan over medium heat. Stir in flour, cook 1 minute, stirring constantly. Gradually stir in milk and chicken broth. Cook and stir until slightly thickened, about 4 minutes. Stir in cheese, nutmeg, white pepper and cinnamon.

Spoon sauce over ravioli and sprinkle with remaining sage.

Double Spinach Bake

Yummy yummy spinach. The best part of these were the fresh spinach noodles I made with my pasta maker. You can't get any better than that.Double Spinach Bake

From: Treasury of Cooking Healthy

8 oz. uncooked spinach fettuccine (I made my own and it was super yummy)
1 cup fresh mushrooms, sliced
1 green onion, finely chopped
1 clove garlic, minced
4-5 cups fresh spinach, coarsely chopped or 1 pkg (10 oz.) frozen spinach, thawed and drained
1 Tbs. water
1 (15 oz.) container nonfat ricotta cheese
1/4 cup skim milk
1 egg
1/2 tsp. ground nutmeg
1/2 tsp. black pepper
1/4 cup shredded swiss cheese

Preheat oven to 350 degrees. Cook pasta according to package directions, omitting salt. Drain and set aside.

Spray medium skillet with cooking spray. Add mushrooms, green onion and garlic. Cook and stir oven medium heat until mushrooms are softened. Add spinach and water. Cover; cook until spinach is wilted, about 3 minutes.

Combine ricotta cheese, milk, eggs, nutmeg and black pepper in a large bowl. Gently stir in noodles and vegetables; toss to coat evenly.

Lightly coat a 11x7" baking dish with cooking spray. Spread noodle mixture in dish. Sprinkle with swiss cheese.

Bake 25-30 minutes or until knife inserted halfway to center comes out clean.

Tarragon Chicken Salad Sandwiches

The only other chicken salad sandwich recipe that I have had that is better than this was made by a man I knew growing up, who as far as I know still won't share his recipe. Sigh....
Tarragon Chicken Salad Sandwiches

From: Treasury of Cooking Healthy

1 1/4 lbs. boneless skinless chicken breasts, cooked
1 cup thinly sliced celery
1 cup seedless red or green grapes, cut into halves
1/2 cup raisins
1/2 cup plain nonfat yogurt
1/4 cup mayonnaise
2 Tbs. shallots or onion, finely chopped
2 Tbs. fresh tarragon, minced or 1 tsp. dried tarragon
1/2 tsp. salt
1/8 tsp. white pepper
6 lettuce leaves, washed
6 whole wheat buns, split

Cut chicken into scant 1/2" pieces. Combine chicken, celery, grapes and raisins in a large bowl. Combine yogurt, mayo, shallots, tarragon, salt and pepper in a small bowl. Spoon over chicken mixture; mix lightly.

Place 1 lettuce leaf in each bun. Divide chicken mixture evenly; spoon into buns.

Mediterranean Sandwiches

These were ubber yummy. Mediterranean Sandwiches

From: Treasury of Cooking Healthy

1 1/4 lbs. chicken tenders, cut in half crosswise (I just cut a chicken breast into bite-sized chunks)
1 large tomato, cut into bite-sized pieces
1/2 small cucumber, seeded, sliced
1/2 cup sweet onion, sliced
2 Tbs. cider vinegar
1 Tbs. olive oil or vegetable oil
3 tsp. fresh oregano, minced or 1/2 tsp. dried oregano
2 tsp. fresh mint, minced or 1/2 tsp. dried mint
1/4 tsp. salt
12 lettuce leaves, washed
6 whole wheat pita breads, cut in half crosswise

Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Add chicken; cook and stir 7-10 minutes or until browned and no longer pink in center. Cool slightly.

Combine chicken, tomato, cucumber and onion in a medium bowl. Drizzle with vinegar and oil; toss to coat. Sprinkle with oregano, mint and salt; toss to combine.

Place 1 lettuce leaf in each pita half. Divide chicken mixture into the pita bread halves.

Chicken and Vegetable Risotto

Chicken and Vegetable Risotto

From: Treasury of Cooking Healthy

2 cups sliced mushrooms
1/2 cup onion, chopped
4 cloves garlic, minced
1/4 cup fresh parsley, chopped or 1 Tbs. dried parsley
3-4 Tbs. fresh basil, finely chopped or 1 Tbs. dried basil
6 cups chicken broth
1 1/2 cups uncooked arborio rice
1 lb. chicken cut into 1/2" pieces, cooked
2 cups broccoli flowerets, cooked crisp-tender
4 plum tomatoes, seeded and chopped
1/2 tsp. salt
1/2 tsp. black pepper
2 Tbs. grated parmesan or romano

Spray a large nonstick saucepan with cooking spray and heat over medium heat until hot. Add mushrooms, onion, garlic; cook and stir about 5 minutes or until tender. Add parsley and basil, cook and stir 1 minute.

Place chicken broth in a medium saucepan; bring to a boil over high heat.

Add rice to mushroom mixture; cook and stir over medium heat for 1-2 minutes. Add chicken broth to mushroom mixture, 1/2 cup at a time, stirring constantly until broth is absorbed before adding next 1/2 cup. Continue adding broth and stirring until rice is tender and mixture is creamy, 20-25 minutes.

Add chicken, broccoli, tomatoes, salt and pepper. Cook and stir 2-3 minutes or until heated through. sprinkle with cheese.

Cider Float

This is less of a recipe and more of an idea. Jason and I took the boys last Fall to a pumpkin patch that had a little cafe sort of thing. We got a cider float and it was amazing. It was just something that had never crossed my mind to do. I will never forget the idea, trust me.Cider Float

From: Some Pumpkin Patch

1 Tall glass of cold apple cider
vanilla ice cream

I think you know how to put it together.