Spring Cabbage Soup™

This is perfect for the early days of spring.

8 c low sodium beef broth 
2 c. stewing beef (cut into chunks)
1 pkg. frozen mixed vegetables
1 - 2 cans (14.5 oz) can diced tomatoes
1 c chopped onions
1/8 - 1/4 tsp each ground black pepper, salt 
Pinch  crushed red pepper flakes
1 - 2 clove garlic crushed and diced
1/2  - 1 tsp dried parsley (adjust to taste)
1/2 head cabbage chopped

In a large pot combine ingredients. Bring to a boil for 10-15 min. Reduce heat and let simmer for 1- 2 hours, stirring occasionally.

Serves 8.

Cousin Kims 6 Layer Dip™

This is great for a get together or anytime. You can adjust amounts needed. 

1 - 2 cans refried beans
1/4 - 1/2 c. sliced pitted black olives
1/4 tsp chopped cilantro 
1 - 2 c. each: sour cream, guacamole
1 package shredded mexican cheese
1 - 2 c jarred salsa (optional)

In a baking dish spread a layer of refried beams. 

Top beans spread a layer of guacamole.

Smear evenly a layer of sour cream over guacamole. 

Pour a layer of salsa over sour cream, spread evenly. 

Sprinkle shredded cheese over top of salsa. Top with a layer of black olives. 

Garnish dip with cilantro if desired.

Serve with tortilla chips. 

Serves 8 - 10

Rewind Beef Soup™

This is a great way to use leftovers. 

I've used leftovers from a beef roast, but if you don't have any you can cut up beef strips. I've also used fresh carrots and potatoes, but if you have any leftover cooked carrots or potatoes you can use those instead.

8 c low sodium beef broth 
2 c.  cooked beef chopped
2 medium each: carrots, celery, chopped
1 medium each: onion, potato chopped
1/8 - 1/4 tsp each: black pepper, salt 
Pinch of crushed red pepper flakes
1 c. chopped acorn or butternut squash
1  - 2 garlic cloves crushed and chopped
1/2  - 1 tsp fresh or dried parsley (adjust to taste)

In a large pot combine vegetables, beef, broth, salt, pepper, parsley and garlic. Bring to a boil for 5 - 10 min. 

Reduce heat and let simmer on low for 45 min - 1 1/2 hrs, stirring occasionally. 

Serves 8.

Apple Cheddar Bites™

This is a perfect appetizer for an awards party, get together or anytime. I've used honey for this recipe but you could also use a vegan or dietetic sweetener. 

I've also used cheddar cheese for this recipe but you can use a vegan cheddar cheese as well.

1 pkg. pre made pie crust

Non stick cooking spray

1 - 2 apples cut up

1 tsp. honey

1/8 - 1/4 tsp each: salt, pepper

Pinch each: cinnamon, red pepper flakes

1 - 2 oz. shredded cheese

1/8 -1/4 c. flour (enough to flour work board and rolling pin)

Preheat oven to 350°.

Spray 1 muffin tin (12 muffins) with nonstick cooking spray. 

Remove package of pie crust from refrigerator. Let it set out a few minutes to warm up. This will make it easier to roll out.

Flour work board and rolling pin with some of the flour. 

Remove pie crusts from package. 

Use rolling pin to roll out pie crust to desired thickness. Use a wide mouth glass to cut 6 circles from crust. Place crust circles into 6 muffin cups. Repeat process with other pie crust. 

Rinse, core and cut 1 apple into bite size pieces. If needed, prepare other apple.

In a bowl combine, apple, salt, pepper, cinnamon, honey, pepper flakes, mix well to coat. 

Place 1 tsp. approx. of apple mixture into each muffin cup. 

Top each muffin cup with the shredded cheese. Place muffins tin into oven and bake or 20 - 30 minutes or until pie crust is golden brown. Keep an eye on it so that it doesn't burn. 

Remove muffin tin from oven and let cool.

Serves 4 ( 3 each). 

Razzle Dazzle Raspberry Croissants™

This is a great dessert for date night or anytime. I've used fresh raspberries but you can use frozen if fresh raspberries are not available.

6  Croissants 
1 1/2 qt.  (6 c.) fresh raspberries
1  1/4 c. sugar regular or dietetic
2 - 3 T. cornstarch
1 qt. whipping cream 
1 1/2 tsp. vanilla extract

Beat whipping cream with a hand mixture until stiff, While beating add vanilla and 1/4 c sugar. When done mixing keep cool in refrigerator until ready to serve.

Set aside some berries for garnish. Cover rest of berries in saucepan with water. Add sugar, cornstarch. Bring to a boil, reduce heat, Reduce slightly for a few minutes. When finished cooking let cool.

To serve: cut croissants in half. Take 1/2 of a croissant on a plate. Top croissant with whipped cream. Top the cream with the cooked raspberries. Garnish with reserved raspberries. 

Serves 12.

Blame It On Mardi Gras Shrimp Creole™

You don't have to go to Mardi Gras to enjoy this recipe. 

1 - 1  1/2 lb. pre cooked shrimp

1 can organic diced tomatoes 

1/8 - 1/4 tsp. each: salt, pepper, Worcestershire sauce

1/4 c. dry white wine, or vermouth (optional)

2 - 3  T. each: olive oil, butter
1 each: medium onion, bell pepper chopped
2 - 3 celery stalks chopped
1 - 2 cloves crushed, chopped garlic
Pinch each: red pepper flakes, cayenne pepper

Seed, rinse and chop pepper. 

Rinse and chop celery, set aside

Peel onions and garlic. Crush and chop garlic, chop onions, set aside. 

Thaw shrimp if needed.

Heat saute pan over medium high heat, lower heat to medium, add oil and butter. Add onions, garlic, bell pepper, celery, pepper, half of salt, red pepper flakes. Cook for 5 - 8 minutes or until onions are tender. Add tomatoes, Worcestershire sauce, rest of the salt, cayenne pepper. Carefully add wine and cook for 6 - 10 minutes or until tomatoes are reduced slightly. 

Add shrimp and cook for 3 - 5 min more or until shrimp is heated. 

Serves 4- 6.

Virgin/Bloody Mary ™

This is my version of a Bloody Mary. This is perfect for game day or anytime. Enjoy!

46 oz, jar vegetable or tomato juice (regular or low sodium)
1 - 2 tsp. : lime juice, Tabasco sauce (to taste),

1/4 - 1/2 tsp. each: Worcestershire sauce horseradish (prepared)

1 clove diced garlic (optional)
4 - 6 celery stalks (garnish)
1 lime cut into wedges (garnish)
4 - 6 oz vodka (Bloody Mary)
Ice

Juice 1 lime.

Peel, dice garlic, clean celery, cut 1 lime into 6 wedges, set aside.

In a pitcher combine garlic and remaining ingredients over ice.

Pour in glasses, Garnish with celery and lime wedges.

Serves 4 - 6.