RECIPES TO SHARE

 

Brenda's Fabulous Mandarin Orange Cake

1 box yellow cake mix (can be red.fat)

2 TBLS oil

1 sm can mandarin oranges w/juice

1 egg

2 egg whites

2/3 cup plain non fat yogurt

3 tbsp water

Bake at 350 deg for appx 30 min or until pick in middle comes out clean.  Cool completely

Icing - mix together

1 small can crushed pineapple

1 box instant fat free vanilla pudding

add:  1 small tub lite cool whip

After mixing spread over cake and refrigerate till served.

My(GAYE) mistake was accidentally adding the crushed pineapple to the cake itself.  Just made it that much better.  Still used more crushed pineapple in the icing also.  Everyone loved it.

Chicken Broccoli Casserole  - KETO friendly 

5 c. - shredded chicken breast - (I sautee'd 4-5 chicken breast slightly and cubed or you can use   Rotisserie chicken and shred)   

• Note: When I sautee'd the chicken I added 1/2 c. onion, 1 diced jalapeno, 1 diced anaheim pepper, and 1 small diced yellow or red bell pepper or 1/2 of a big one. I also added baby bella mushrooms.

3 - garlic cloves - minced

1/2 t. of red pepper flakes

2 T. italian seasoning

2 - heads of Broccoli heads cut into small florets (I used 1 1/2 (12 oz) bags of frozen broccoli)

3/4 c. of chicken stock

1 - 8oz softened cream cheese

2 c. shredded mozzarella cheese

fresh cracked pepper to taste.  (I used 3 T. Adams 'All Purpose' Seasoning)

Preheat oven: 400 F (200 C)

Lightly grease baking pan

• Spread chicken in the greased dish  - sprinkle with the minced garlic, red pepper flakes and italian seasoning.
• now spread broccoli 
• In a bowl - combine softened cream cheese, chicken stock. Stir until smooth.  Poor the mixture over the chicken mixture
• Top mixture with the shredded mozzarella cheese. 
• Bake the casserole for 25 minutes, until cheese is melted and bubbly. You can broil a couple of minutes to crisp up the top.

Broiled Tomatoes

Cut tomatoes in half, cut a little extra out of inside of each half to make indentation for cheese mixture

Mix together:

   Grated Parmesan cheese (about 1 cup for 6 tomatoes)

    Fresh basil, chopped

    Finely ground black or white pepper

Mound approximately 1 tablespoon of cheese mixture on each tomato half, place under broiler -- watch

carefully; time varies according to size of tomatoes (usually about 5 minutes).

Cheese Grits  - from Cheryl Fee

(Approx. 8 servings)

2 lbs Sausage (1 hot, 1 regular), brown and drain

1 1/2 cups grits, cook in 6 cups water, according to package directions

After grits are cooked, add:

   1 cup shredded cheddar cheese

   2 eggs, slightly beaten

   Crumbled sausage

   Salt & Pepper, to taste (I use white peper)

Put in 350 degree oven & bake for approximately 30 minutes.

STUFFED PEPPERS   - from Kathy Knight
				5 assorted bell peppers.
				1/2 head of cauliflower, grated
					into a “rice” consistency.
				(I used 1 bag of frozen riced
					cauliflower)
				1/2 head of garlic, minced.
				1 small handful of fresh basil,
					minced (or 2 tsp. dried).
				2 tsp dried oregano.
				1/2 lb of ground Italian sausage
				1 lb of ground beef (lean)
				1 small white onion, medium
Preheat oven to 350 F					dice.
				1  (8 oz) can of tomato paste.
				1 (15 oz) can of diced tomatoes
				optional:  shredded mozzarella cheese
Cut the tops off of your peppers, scoop out & discard the seeds.
( save the tops for another dish or if desired, chop & add to the meat mixture)
Place the peppers, cut side down in the baking dish. Add 1 cup of water
to the dish, cover with foil and bake for 25 mins.
Process about half a head of cauliflower into “rice” & put in a medium
mixing bowl.  (or microwave the cauliflower rice as per bag instructions)
Add your minced garlic, basil & dried herbs to your cauliflower and
mix well.
Brown the hamburger & sausage, breaking up the meat into small bits,
until meat is cooked through.  Add in the onion and cook for 3-4 mins.
until softened.  Add the tomato paste &  diced tomato's. Stir well.
Add your bowl of seasoned cauliflower to your meat mixture and stir
to combine.
Remove the peppers from the oven and drain off water. Turn peppers
over & fit as much of your  mixture into your peppers as you can.
(If you have extra meat & cauliflower mixture, place it between your
peppers & let it cook.)
Cover & bake for 20 mins.  Uncover, top with cheese (if using) & bake
for another 10 mins. Until the cheese is melted and browned.
**I had some left over marinara sauce, and topped the peppers with it)