Hummus Recipe

Prep Time: 10 Min  Ready In: 10 Min

Yield 2 cups

Ingredients
2 cups canned garbanzo beans, drained
1/3 cup tahini
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh parsley

Directions
1.Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
2.Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

Nutritional Information
Amount Per Serving Calories: 77
Total Fat: 4.3g
Cholesterol: 0mg

Tofu Parmigiana Recipe

Prep Time: 25 Min  Cook Time: 20 Min  Ready In: 45 Min

Yield 4 servings

Ingredients
1/2 cup seasoned bread crumbs
5 tablespoons grated Parmesan cheese
2 teaspoons dried oregano, divided
salt to taste
ground black pepper to taste
1 (12 ounce) package firm tofu
2 tablespoons olive oil
1 (8 ounce) can tomato sauce
1/2 teaspoon dried basil
1 clove garlic, minced
4 ounces shredded mozzarella cheese

Directions
1.In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
2.Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
3.Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
4.Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
5.Bake at 400 degrees F (205 degrees C) for 20 minutes.

Nutritional Information
Amount Per Serving Calories: 357
Total Fat: 21.5g
Cholesterol: 24mg

Sesame Parmesan Zucchini Recipe

Prep Time: 15 Min  Cook Time: 20 Min  Ready In: 35 Min

Yield 4 servings

Ingredients
1 medium zucchini, quartered and cut into 1/2-inch slices
2 tablespoons olive oil
1/4 teaspoon sesame oil
2 teaspoons sesame seeds
2 tablespoons Parmesan cheese
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic salt

Directions
1.Preheat oven to 400 degrees F (200 degrees C).
2.In a large bowl, toss the zucchini with the olive oil, sesame oil, sesame seeds, Parmesan cheese, cayenne pepper, and garlic salt. Spread in a single layer on a baking sheet.
3.Bake 20 minutes in the preheated oven, until lightly browned.

Nutritional Information
Amount Per Serving Calories: 90
Total Fat: 8.6g
Cholesterol: 2mg

Bermuda Spinach Salad Recipe

Prep Time: 15 Min  Cook Time: 15 Min  Ready In: 30 Min

Yield 8 servings

Ingredients
6 eggs
1/2 pound bacon
2 pounds spinach, rinsed and chopped
2 3/4 ounces croutons
1/4 cup sliced fresh mushrooms
1 onion, chopped
2/3 cup white sugar
1 teaspoon salt
1 cup vegetable oil
1/3 cup cider vinegar
1/2 teaspoon ground black pepper
1 teaspoon celery seed
1 tablespoon prepared Dijon-style mustard

Directions
1.Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Once cool, peel and chop.
2.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3.Prepare the dressing in a blender by combining the onion, sugar, salt, oil, vinegar, pepper, celery seed and Dijon mustard. Blend until smooth.
4.In a large salad bowl, combine the eggs, bacon, spinach, croutons and mushrooms. Toss to mix. Pour enough dressing over salad to lightly coat. Toss and serve.

Nutritional Information
Amount Per Serving Calories: 483
Total Fat: 37.3g
Cholesterol: 169mg

Red Skinned Potato Salad Recipe

Prep Time: 1 Hr  Ready In: 2 Hrs

Yield 12 servings

Ingredients
2 pounds clean, scrubbed new red potatoes
6 eggs
1 pound bacon
1 onion, finely chopped
1 stalk celery, finely chopped
2 cups mayonnaise
salt and pepper to taste

Directions
1.Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
2.Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4.Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

Nutritional Information
Amount Per Serving Calories: 430
Total Fat: 36.9g
Cholesterol: 133mg

Baked Beans Recipe

Prep Time: 15 Min  Cook Time: 1 Hr 15 Min  Ready In: 1 Hr 30 Min

Yield 10 servings

Ingredients
6 slices bacon
1 cup chopped onion
1 clove garlic, minced
1 (16 ounce) can pinto beans
1 (16 ounce) can great Northern beans, drained
1 (16 ounce) can baked beans
1 (16 ounce) can red kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
3/4 cup ketchup
1/2 cup molasses
1/4 cup packed brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
1/2 teaspoon pepper

Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of drippings, crumble and set aside in a large bowl. Cook the onion and garlic in the reserved drippings until onion is tender; drain excess grease and transfer to the bowl with the bacon.
3.To the bacon and onions add pinto beans, northern beans, baked beans, kidney beans and garbanzo beans. Stir in ketchup, molasses, brown sugar, Worcestershire sauce, mustard and black pepper. Mix well and transfer to a 9x12 inch casserole dish.
4.Cover and bake in preheated oven for 1 hour.

Nutritional Information
Amount Per Serving Calories: 365
Total Fat: 8.8g
Cholesterol: 12mg

Boilermaker Tailgate Chili Recipe

"This is a combination of many different tomato-based chili recipes."

Prep Time: 30 Min  Cook Time: 2 Hrs  Ready In: 2 Hrs 30 Min

Yield 12 Servings

Ingredients
2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos®
1 (8 ounce) package shredded Cheddar cheese

Directions
1.Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2.Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3.After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4.To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Nutritional Information
Amount Per Serving Calories: 600
Total Fat: 30.1g
Cholesterol: 70m

Whole Wheat Bread Recipe

Yield 1 - 1 1/2 pound loaf

Ingredients

1 1/4 cups warm water (110 degrees F/45 degrees C)
1 1/2 tablespoons instant powdered milk
1/3 cup honey
3 tablespoons margarine, softened
2 tablespoons white sugar
1 1/2 teaspoons salt
3 cups whole wheat flour
1/4 cup cornmeal
2 1/2 teaspoons active dry yeast

Directions

1.Place all ingredients into the pan of the bread machine in the order suggested by the manufacturer. Press Start.

Nutritional Information

Amount Per Serving Calories: 178
Total Fat: 3.6g
Cholesterol: < 1mg

American-Italian Pasta Salad Recipe

Prep Time: 30 Min  Cook Time: 10 Min  Ready In: 8 Hrs 40 Min

Yield 20 servings

Ingredients

1 (16 ounce) package fusilli pasta
1 cup frozen petite peas, thawed
2 (2 ounce) cans sliced black olives
1 cup cubed Genoa salami
3/4 cup chopped green onions
3/4 cup chopped celery
1/2 cup chopped fresh parsley
1 (.7 ounce) package dry Italian-style salad dressing mix
1 cup mayonnaise
1 cup sour cream
2 tablespoons milk

Directions

1.In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2.In a medium bowl combine mayonnaise, sour cream, milk and Italian dressing mix. Whisk together until smooth, set aside.
3.In a large salad bowl combine cooked and cooled pasta, peas, olives, salami, green onions, celery and parsley. Mix in dressing last, reserving 1/2 cup. Let sit over night in fridge. Stir before serving. Add extra dressing if pasta appears dry.

Nutritional Information

Amount Per Serving Calories: 236
Total Fat: 14.6g
Cholesterol: 17mg

Smoked Chile Cole Slaw Recipe

Prep Time: 10 Min  Ready In: 30 Min

Yield 4 servings

Ingredients

1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
2 tablespoons chipotle peppers in adobo sauce
2 tablespoons fresh lime juice
2 teaspoons honey
1 teaspoon ground cumin
1 pinch Kosher salt and freshly ground black pepper (optional)
1 medium head green cabbage, finely shredded
2 large carrots, finely shredded
1 small onion, halved and thinly sliced
1/4 cup chopped fresh cilantro

Directions

1.Combine Hellmanns® or Best Foods® Real Mayonnaise, chipotle peppers in adobo sauce, lime juice, honey and cumin in large bowl. Season, if desired, with salt and black pepper. Stir in remaining ingredients. Cover and refrigerate at least 20 minutes before serving.

Footnotes
Also terrific with Hellmann's or Best Foods Light Mayonnaise.

Nutritional Information

Amount Per Serving Calories: 311
Total Fat: 24g
Cholesterol: 11mg

German Spaetzle Dumplings Recipe

Yield 6 servings

Ingredients

1 cup all-purpose flour
1/4 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1 pinch freshly ground white pepper
1/2 teaspoon salt
1 gallon hot water
2 tablespoons butter
2 tablespoons chopped fresh parsley

Directions

1.Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
2.Press dough through spaetzle maker, or a large holed sieve or metal grater.
3.Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
4.Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.

Nutritional Information

Amount Per Serving Calories: 141
Total Fat: 6g
Cholesterol: 81mg

Linguini with Broccoli and Red Peppers Recipe

Prep Time: 5 Min  Cook Time: 15 Min  Ready In: 20 Min

Yield 6 servings

Ingredients

1 pound linguini pasta
1 pound fresh broccoli, chopped
3 tablespoons extra virgin olive oil
1 tablespoon butter
3 cloves garlic, minced
1 red bell pepper, thinly sliced
1 pinch garlic salt
1/4 cup grated Parmesan cheese

Directions

1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.Steam broccoli with 2 tablespoons water in microwave for 6-7 minutes.
3.In 10-inch skillet, heat olive oil and butter over low heat. Stir in garlic (more or less to suit your tastes) and red pepper slices; saute gently.
4.Drain broccoli and add to skillet. Sprinkle lightly with garlic salt and saute broccoli and peppers until soft.
5.Toss vegetable mixture with hot pasta. Sprinkle with Parmesan cheese.

Nutritional Information

Amount Per Serving Calories: 379
Total Fat: 10.3g
Cholesterol: 5mg

Special Carrot Rice Recipe

Prep Time: 15 Min Cook Time: 20 Min Ready In: 35 Min

Yield: 6 servings

Ingredients
1 cup basmati rice
2 cups water
1/4 cup roasted peanuts
1 tablespoon margarine
1 onion, sliced
1 teaspoon minced fresh ginger root
3/4 cup grated carrots
salt to taste
cayenne pepper to taste
chopped fresh cilantro

Directions
1.Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
2.While rice is cooking, grind peanuts in a blender and set aside. Heat the margarine in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.

Nutritional Information
Amount Per Serving Calories: 179 | Total Fat: 4.8g | Cholesterol: 0mg

Black Bean Hummus Recipe

Prep Time: 5 Min Ready In: 5 Min

Ingredients
1 clove garlic
1 (15 ounce) can black beans; drain and reserve liquid
2 tablespoons lemon juice
1 1/2 tablespoons tahini
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
10 Greek olives

Directions
1.Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.

Nutritional Information
Amount Per Serving Calories: 74 | Total Fat: 3.1g | Cholesterol: 0mg

Creamy Sweet Chicken Salad Recipe

Prep Time: 20 Min Ready In: 20 Min

Yield: 10 servings

Ingredients
2 1/2 cups diced and chilled, cooked chicken meat
1 cup chopped celery
1 cup sliced, seedless grapes
1/2 cup sliced almonds
2 tablespoons chopped fresh parsley
1 teaspoon salt
1 cup mayonnaise
1/4 cup heavy whipping cream

Directions
1.In a medium bowl, whip cream to soft peaks.
2.Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill.

Nutritional Information
Amount Per Serving Calories: 274 | Total Fat: 23.6g | Cholesterol: 43mg

Lentil and Buckwheat Salad Recipe

Prep Time: 20 Min Cook Time: 1 Hr 10 Min Ready In: 1 Hr 30 Min

Yield: 4 cups

Ingredients
4 cups vegetable broth
1 cup green lentils, rinsed and drained
2 tablespoons extra virgin olive oil
2 medium onions, chopped
2 stalks celery, chopped
3 carrots, chopped
2 cloves garlic, minced
2 tablespoons salt-free seasoning blend
1 teaspoon chopped fresh marjoram leaves
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh lemon thyme
1 tablespoon ground cumin
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon ground cardamom
1 egg
1 cup uncooked roasted buckwheat groats
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil
1 tablespoon red wine vinegar

Directions
1.Bring broth to a boil in a large pot over high heat. Stir in lentils, reduce heat to low and simmer until lentils are tender but firm, 15 to 20 minutes. Drain, but reserve liquid. Transfer lentils to a large bowl.
2.Heat olive oil over medium heat in a skillet. Cook onions until they are soft and translucent about 10 minutes, stirring occasionally. Add celery, carrots, and garlic and continue cooking until carrots are just tender, about 10 minutes. Stir vegetables into lentils. Mix in the seasoning blend, marjoram, thyme, lemon thyme, cumin, crushed red pepper, and cardamom. Set aside.
3.Whisk egg in a bowl; add the buckwheat and stir until well coated with egg.
4.Heat 1 tablespoon of olive oil in a skillet over medium heat. Add buckwheat and egg mixture. Cook, stirring constantly, until buckwheat has absorbed the egg and appears dry, about 10 minutes. Stir in 2 cups of the reserved lentil liquid and bring to a boil over medium-high heat; reduce heat to low and simmer until liquid is absorbed and buckwheat is soft but maintains its shape and texture, 15 to 25 minutes.
5.Mix buckwheat into lentil mixture. Season with salt, pepper, 1 tablespoon olive oil, and vinegar. Stir and adjust seasonings. Serve warm, at room temperature, or chilled.

Footnotes
You can add other chopped vegetables such as zucchini, summer squash, any color bell pepper, or mushrooms. Add the squash when you add the carrots. Wait until carrots are nearly cooked before adding bell pepper or mushrooms.

Nutritional Information
Amount Per Serving Calories: 271 | Total Fat: 8.9g | Cholesterol: 26mg

Cheesy Ranch Potato Bake Recipe

Prep Time: 15 Min Cook Time: 1 Hr 10 Min Ready In: 1 Hr 25 Min

Yield: 12 servings

Ingredients

* 4 pounds russet potatoes, cut into 1/4 inch cubes
* 2 teaspoons chili powder
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 6 tablespoons butter, cubed
* 1 (8 ounce) package shredded colby-Monterey Jack cheese blend
* 1 (8 ounce) bottle Ranch dressing

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
2. Place the potatoes in the baking dish. Season with chili powder, salt, and pepper. Evenly distribute the butter over the potatoes.
3. Cover dish with aluminum foil, and bake 1 hour in the preheated oven, until potatoes are tender. Remove from oven, and mix in the cheese and Ranch dressing. Continue cooking 10 minutes, or until cheese is melted and bubbly.

Octoberfest German Potato Salad Recipe

Prep Time: 15 Min Cook Time: 15 Min Ready In: 1 Hr 30 Min

Yield: 6 to 8 servings

Ingredients

* 3 pounds potatoes, peeled and sliced
* 1/2 cup chopped onion
* 2 teaspoons salt
* 1/2 cup mayonnaise
* 1/4 cup vegetable oil
* 1/2 cup cider vinegar
* 2 tablespoons white sugar
* 2 tablespoons dried parsley
* ground black pepper to taste

Directions

1. Bring a large pot of salted water to a boil. Add peeled and cut potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl. Add onions.
2. In a large bowl, whisk together the mayonnaise, oil, vinegar, sugar, parsley, salt and pepper. Gently stir in the potatoes and onion. Let stand for 1 hour before serving to enhance flavors.