Recipe of the Month
January, Lynn Lagasse's "Healthy" Recipe
Chicken & Zucchini
1 tbsp avocado or coconut oil
1 medium onion, finely chopped
3 large garlic cloves, minced
2 medium bell peppers, chopped
1 lb boneless & skinless chicken breasts, cut into 1″ pieces
1 cup corn, frozen or fresh
2 large zucchini, diced
14 oz can black beans, drained & rinsed
14 oz can diced tomatoes
1 tsp taco seasoning
1 tbsp cumin, divided
1 tsp salt
Ground black pepper, to taste
1 cup Tex Mex or Colby Jack cheese, shredded
1/2 cup green onions, chopped
1/2 cup cilantro, chopped
Preheat large deep skillet on low – medium heat and swirl oil to coat. Add onion, garlic and bell pepper; saute for 3 minutes, stirring occasionally.
Move vegetables to the side of the skillet and add chicken. Sprinkle with 1 tsp cumin, salt and black pepper. Cook for about 5 minutes, stirring occasionally.
Add corn, beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir, cover and cook on low-medium for 10 minutes.
Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted. Top with green onion and cilantro. Serve hot, on its own or with brown rice or quinoa
February, Desiree Pfeiler's "Date Night" Recipe
Meat center for shells
1 lb ground sweet or spicy sausage
1 lb hamburger
1 1/2 cups breadcrumbs
1 tbs garlic powder
1 tbs onion powder
1 box of jumbo shells
2 jars pasta sauce
Shredded mozzarella cheese
First start by preheating oven to 350. Boil iumbo shells until almost cooked. Drain and set aside. Then start on meat center.
Take large mixing bowl and add sausage, hamburger, egg, breadcrumbs, garlic powder, onion powder, salt and pepper. Mix until all blended altogether. Start to make “meatballs” and set aside.
Take 13×9 bakin pan and spread a layer of sauce along the bottom and sides. Fill each jumbo shells with a meatball or two. (Depending on size of meatballs) then place shells in baking pan. Repeat til all shells are filled. Next top all shells with more sauce. Sprinkle mozzarella cheese and parmesan cheese on top. As much cheese as you like lol.
Bake for 1 hour. Let cool 5-10 mins. Serve and enjoy 😀
March, Karen Humphries' Slow Cooker Recipe
Cherry pie! (or any other flavor pie!)
Put canned or fresh cherries or other canned or fresh fruit at bottom of slow cooker….
Add spoonfulls of bisquick biscuict mix on top and cook on low for several hours until biscuits are done….
Top with ice cream or whipped cream and dig in!!!!
April, Julianne Donahue's Dessert Recipe
LEMON RHUBARB BUNDT CAKE
2 cups flour
1 tsp baking soda
3/4 tsp baking powder
1 tsp salt
1 2/3 cups granulated sugar
1 Tbs lemon zest
2 large eggs
1 cup sour cream
3/4 cup vegetable oil
1 tsp vanilla extract
2 cups diced rhubarb
Mix alll ingredients and bake in 350 oven for 45 to 60 minutes
2 Tbs. finely chopped rhubard cooked
2 Tbs butter
1 cup powdered sugar
1 to 2 Tbs milk
squeeze of lemon juice
Drizzle glaze over cake after it has cooled on a plate.
May, Chris' Healthy Omelette Recipe
Eggwhites with 1 whole egg, cut up cooked sweet potatoes, lean cooked turkey sausage, and cheddar cheese, mix all together and pour in medium heated frying pan flip and serve with a side of cut up avocado and fresh fruit. Yum!
June, Karen's Summer Drink Recipe
Lavender Limoncello Martini
Equal Parts Vodka and Limoncello with splash of Lavender syrup to taste. Shake and chill in the freezer. Serve in a chilled Martini glass.
July, Jack's Grilling Recipe
Grilled Summertime Vegetables!
1 ear corn, cut in chunks
1 medium red onion, cut into thin wedges
1 green bell pepper, cut into chunks
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 yellow squash, sliced
1 cup mushroom halves
2 Tbs. olive oil
1 Tbs. roasted garlic and herb seasoning,
or other seasoning of choice
Toss vegetables in oil and seasoning in large bowl
Place vegetables in grill basket, skewers or in foil packet
Grill over medium heat for 12 to 15 minutes or until tender
Enjoy this healthy, light, summertime meal or side dish!
So easy and so tasty! Low in calories and high in nutrition!
August, Gregg's No Cook Recipe
No Cook Cookie Balls
1/2 cup almond butter
3 tbs honey
1 teaspoon vanilla extract
1/3 cup rolled oats
1/4 cup mini chocolate chips
1/4 cup ground flaxseed
Mix together the almond butter, honey, and vanilla in a medium bowl. Add in the oats, chocolate chips and flaxseed and mix well.
Roll the mixture into 1 inch balls And place on was or parchment paper. Stick in the fridge for 30 minutes….Enjoy!!!
September, Bethany's Quick & Easy Recipe
My quick and easy go to recipe that everyone loves is steak quesadillas.
2 packs of shaved steak season with garlic, salt and pepper
1 large onion sliced
1 bell pepper sliced ( your choice of color)
Salt and pepper to taste
First Sauté onions and peppers with some butter. Set aside.
Season shave steak with garlic , salt , and pepper.
Cook steak when steak is done add peppers and onions and mix around.
Butter one side of wrap, put on flat griddle add cheese put steak, onions and peppers on one side of the wrap and fold it in half. Grill till golden brown.
Goes well with salsa and sour cream on side.
October, Kerry's Pumpkin Recipe
Pumpkin Swirl Cheesecake
25 (1 1/2 cup) ginger snaps finely crushed
1/2 cup finely chopped pecans
1/4 cup butter melted
4 (8 oz) cream cheese, softened
1 cup sugar, divided
1 tsp vanilla
1 cup canned pumpkin
1 tsp cinnamon
1/4 tsp nutmeg
Dash of ground cloves
Preheat oven to 350. Mix ginger snaps, pecans, and butter together and press firmly into bottom of 9” springform pan. Beat cream cheese, 3/4 cup sugar and vanilla until well mixed. Add eggs, 1 at a time, mixing on low after each. Remove 1 1/2 cup plain batter; place aside. Stir remaining 1/4 cup sugar, pumpkin and spices into batter. Spoon half of pumpkin batter into crust. Add spoonful of plain batter on top. Repeat layers. Cut though with knife. Bake 55 mins or until center is almost set. Cool completed. Refrigerate for 4 hours.
November, Suzanne's Side Dish Recipe
Crispy Sweet and Savory Brussels Sprouts.
Pre heat oven at 350
Halve brussel sprouts and toss with salt, pepper, and olive oil.
Roast for about 20 minutes
Drizzle balsamic and a little more EVO on sprouts , shake and place back in over for another 15 minutes
Increase oven temp to 375.
Drizzle honey over sprouts and add chopped pancetta, shake and place back in over until pancetta is crispy. 15-20 minutes.