Smashed Sweet Potatoes ™

This is a great alternative to mashed potatoes. This perfect for fall and the holidays.

I've peeled the sweet potatoes, but you leave the skin on if desired. I've used sugar but you can use your favorite sweetener if desired instead. I've used a reduced fat milk and butter but you can use vegan options instead if desired. 

3 large sweet potatoes quartered and peeled
1/2 c low fat milk or vegan milk
2 T butter or vegan alternative
1/8 - 1/4 tsp pepper to taste
1/8 tsp salt (optional)
1/8 - 1/4 tsp. sugar (optional)

Rinse, peel and quarter sweet potatoes. Place potatoes in pot with water and boil for 20 minutes or until tender. 

Drain water from potatoes in colander or strainer. Transfer potatoes back to pot. Mash with potato masher or ricer. While mashing add butter, salt, pepper, sugar and milk. Mash until smooth.

Serves 4 approx.

A Mothers Love Meatloaf ™

There's nothing better than comfort food on a fall day. What is more comforting than a mothers love and meatloaf.

I've used ground round for the loaves. You can also use ground turkey or even make this vegetarian if desired. This recipe makes 2 loaves, which you can freeze one for later. Enjoy!


2 lbs lean ground beef (ground round)
1/3 c each: chopped onions, bell pepper, chopped celery, bread crumbs 
2 eggs (cage free) or egg substitute 
1 clove crushed diced garlic
1/4 tsp each: salt, black pepper, dried parsley
1/8 tsp red pepper flakes (optional)
Non stick cooking spray

Preheat oven to 350' F. Spray 2 loaves pans with non-stick cooking spray. 

In a large mixing bowl combine meat, onion, peppers, celery, bread crumbs, eggs,  salt, pepper, parsley, garlic,  red pepper flakes. Mix ingredients together with clean hands. Divide meat in half and shape into loaves  Place loaves in the 2 loaf pans and place pans into oven. 

Cook meat loaves for 1 hour or until done. Remove meatloaves from oven and let rest for a few minutes before serving.

Serves 4- 8.

Life Is A Peach Feta Salad ™

This salad is perfect for this time of year when peaches are at their best. Enjoy!

Salad

2 large peaches chopped

1 c chopped red onion

1 - 2 oz feta cheese

Dressing

1/4 c Olive oil

1 tsp red wine vinegar

1/8 tsp each: salt, pepper

1 clove crushed garlic, chopped

Cut peaches in half, discard pits. Chop into chunks and put in a serving bowl. 

Peel red onion.  Chop onion, add to peaches. 

Combine feta chunks with peaches and onions, toss and set aside.

In a small bowl or measuring cup combine:  oil, vinegar, salt, pepper, garlic. Mix well with fork. 
Pour dressing over peaches mixture and toss well. 

Put salad into refrigerator until ready to serve.

Serves 4.

A Midsummers Delight Salad ™

This salad is perfect for summer.

Enjoy!

1 medium head romaine lettuce, torn
1/2 c. each; chopped cucumber, chopped red onion, chopped watermelon
1 - 2 oz. feta cheese, chopped

Rinse lettuce under water. Pat dry with clean dish towel, set aside. 

You can even use a salad spinner to dry lettuce, if desired. 

Chop vegetables, watermelon and feta cheese. 

Combine lettuce, watermelon and vegetables into a salad bowl.

Sprinkle cheese on salad and toss.

Refrigerate until ready to serve.

Serves 4- 6. 

Asian Dressing ™

What's more satisfying than a fresh from the garden salad during the summer. Here is a great dressing to put your next salad. This dressing is a great marinade too. Enjoy!

1/2 c oil (safflower or canola)
1 T honey
1 tsp each: diced fresh ginger, vinegar, toasted sesame seeds
1/4 tsp each: teriyaki sauce, sesame oil 
1/8 tsp each: black pepper, salt, crushed red pepper flakes

Combine ingredients in a blender. Blend well for 30- 40 seconds.

Makes 8 servings (1 T)

Orange You Glad To See Me Granita ™

This is my version of a granita. 

This is perfect for summer and anytime of the year too.

 Enjoy!

10 oz (1 1/4c) water
1/8 c. sweetener (optional)
1/2 c. fresh orange juice (1 -2 fresh oranges)

Juice oranges into a cup, set aside in fridge.

Bring water to boil over high heat.

Reduce heat to medium high, add sweetner and stir until dissolved about 2- 5 minutes. 

Set aside to let cool for 20 - 30 min.

Pour juice through a strainer into pan with water. 

Mix well with a fork. Pour mixture into a meatloaf pan.

Run fork through liquid a few times.

Cover with plastic wrap, and put in freezer.

40 minutes into freezing, take pan out of freezer and run fork through liquid a few times.

Put back in freezer. Repeat the process every 40 minutes for 3 - 4 hours or until done. 

This will keep the mixture from freezing solid.

Serves 4 approx.

Great Caesars Steak! ™

This is a great way to enjoy a steak for Fathers day. 

It's called Caesar steak because it has some of the components of a Caesar salad. I've used a grill pan for this recipe but it also works on the grill and under a oven broiler too.

4 steaks
1/4 tsp each: salt, pepper, granulated garlic, lemon juice, dried parsley
1/4 - 1/2 tsp olive oil
1 T each: Worcestershire sauce, grated Parmesan cheese


Place steaks in a shallow baking dish. Drizzle Worcestershire sauce and olive oil over both sides of steaks.

Sprinkle salt, pepper, parsley, garlic lemon juice over both sides of steaks. Cover and let marinate in fridge for a few hours.


Heat grill to medium high heat. Lower heat to medium.  Just before placing steaks on grill, Sprinkle lightly both sides of steaks with grated Parmesan cheese, if desired. 


Place steak on grill and cook on 1 side for 5-11 minutes. Turn steaks over and repeat cooking process until desired doneness.


Serves 4.