Sweet Potato Crunch

6 c. canned sweet potatoes, drained
2 eggs, lightly beaten
1 c. evaporated milk (not condensed)
¾ c. sugar
1/3 c. butter, cut in chunks
1 t. vanilla

Topping:
1/3 c. brown sugar
½ c. butter, cut in pieces
1 c. pecans, chopped
½ tsp. cinnamon
1/3 c. flour

In large bowl beat sweet potatoes, eggs, milk and sugar until texture of pudding, add more milk if too dry. Add butter and beat until combined well. Add vanilla. Pour mixture into buttered casserole dish. Combine topping ingredients in order listed, add flour and mix until crumbly. Sprinkle over potatoes and refrigerate until baking. Bake at 350 degrees for 45 minutes or until top is well-browned and potatoes have puffed slightly. Makes 16 side dish serving. Refrigerate leftovers.

My Mom's Potato Salad

5 potatoes
5 eggs
5 radishes
5 green onions
2+ cloves garlic
Mayonnaise to desired consistency
Salt and Pepper to taste

Boil potatoes for 30 minutes then peel and cut. Place eggs in a cold pot of water then heat to boil for three minutes covered. Take the eggs off of the heat and let them sit in the water for 20 minutes. Coat large bowl with garlic (cut it in a few pieces and use a plastic sandwich bag to rub it around the bowl) then spread a ½ inch layer of mayo around the bowl. Chop and mix in other ingredients. Add more mayo to achieve desired consistency and then add salt and pepper to taste. Mix and chill.

Note: Chilling salad a few hours or overnight is desirable for best flavor but it is not necessary. You can adjust this recipe to the amount you want to make by using the 1:1 ratio for the potatoes, eggs, radishes, and green onions. Feel free to increase the garlic to your hearts content. Sometimes I used the bottled minced kind and just add enough of the juice to the mayo until it tastes good.

Blueberry French Toast

16 pieces bread cubed (no crusts) and placed in greased 9x13

In blender add:
8 eggs
1 ½ c. milk
8 oz. softened cream cheese
¼ t. salt
1 T. vanilla extract
¼ t. almond extract
dash cinnamon

Pour over bread cubes and cover in refrigerator overnight.

In morning add 2 c. blueberries or huckleberries on top of bread cubes and cook for 1hour @ 325.

Serve with syrup:

1 c. cream
1 c. sugar
½ c. butter
1 t. vanilla

Combine all ingredients in a saucepan. Stir over low heat until butter is melted and sugar is dissolved. Do not boil. Remove from heat and cool slightly. Place in blender and blend on low until blended. Refrigerate leftover syrup.

Fresh Salsa

4-5 large tomatoes (chopped)
1- 15 oz. can tomatoes (pulse blended)
2-4 chopped bottled jalapeno slices or 1/2 fresh jalapeno (chopped)
3/4 c. onion chopped
2-4 T chopped cilantro
1 tsp. cumin
1/2 tsp. garlic powder
1 tsp. salt
1/4 tsp. pepper
juice from half of a lime

Stir all ingredients together. Chill and serve with tortilla chips or any Mexican dish.

*I have had problems with fresh jalapenos because some bites are okay and others are flaming hot and so I generally opt for canned for a more consistent flavor that is not too hot for me. Enjoy!

Recipe source here

Ground almonds thicken this lively herb sauce. The pesto is also good as a spread for burgers and sandwiches, or as a pizza sauce. Most of the fat here is monounsaturated.

Yield: 4 servings (serving size: 3 ounces steak and about 1 tablespoon pesto)

Ingredients

• 3/4 cup fresh cilantro
• 2 tablespoons slivered almonds, toasted
• 1 tablespoon chopped seeded jalapeño pepper
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1 garlic clove, chopped
• 3 tablespoons plain fat-free yogurt
• 1 1/2 teaspoons fresh lime juice
• 1 (1-pound) flank steak, trimmed
• Cilantro sprigs (optional)

Preparation

Prepare grill.

Combine first 6 ingredients in a blender; process until finely chopped (about 15 seconds). Add yogurt and juice; process until smooth.

Grill steak 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Serve steak with pesto. Garnish with cilantro sprigs, if desired.

Nutritional Information

Calories:

209 (47% from fat)

Fat:

10.8g (sat 3.9g,mono 4.9g,poly 0.8g)

Protein:

24.6g

Carbohydrate:

2.4g

Fiber:

0.6g

Cholesterol:

57mg

Iron:

2.5mg

Sodium:

152mg

Calcium:

36mg

recipe source here.

In this recipe for Char Siu, the Chinese version of barbecue, the pork is cooked in the slow cooker for an extra tender, juicy, and stress-free meal. Serve with sticky or long-grain white rice and a steamed or stir-fried medley of bell peppers, carrots, snow peas, sliced baby corn, and water chestnuts.

Yield: 8 servings (serving size: 3 ounces pork and 1/4 cup sauce)

Ingredients

• 1/4 cup low-sodium soy sauce
• 1/4 cup hoisin sauce
• 3 tablespoons ketchup
• 3 tablespoons honey
• 2 teaspoons bottled minced garlic
• 2 teaspoons grated peeled fresh ginger
• 1 teaspoon dark sesame oil
• 1/2 teaspoon five-spice powder
• 2 pounds boneless Boston butt pork roast, trimmed
• 1/2 cup fat-free, less-sodium chicken broth

Preparation

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.

Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.

Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.

Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.

Nutritional Information

Calories:

227 (38% from fat)

Fat:

9.5g (sat 3.1g,mono 3.9g,poly 1.1g)

Protein:

21.6g

Carbohydrate:

12.7g

Fiber:

0.4g

Cholesterol:

73mg

Iron:

1.7mg

Sodium:

561mg

Calcium:

30mg

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