Roasted Broccoli with Cherry Tomatoes

Ingredients
2 bunches broccoli, cut into 2 1/2-inch long florets
1 medium shallot, roughly chopped
1 pint cherry tomatoes, whole
3 cloves garlic, roughly chopped
1/2 teaspoon red pepper flakes
4 tablespoons olive oil
Salt and freshly ground black pepper
1/3 cup grated Parmesan
Directions
Preheat oven to 450 degrees F.

Add broccoli to a large bowl. Add the shallots, cherry tomatoes, garlic and red pepper flakes with 4 tablespoons oil in large bowl. Sprinkle with salt and pepper. Toss to coat and spread onto large baking sheet. Roast until the stems are tender-crisp and lightly golden brown, about 18 minutes. Grate the Parmesan over the broccoli while it's hot.

Golden Potato Soup

(very easy.....used leftover mashed potatoes or prepare the mashed potatoes in advance) This recipe serves 4, but is easy to double or triple.

Saute slowly in saucepan until yellow:

2 T. oil or shortening
1/3 cup finely chopped onion

Blend in:

1 Tablespoon flour
1 teaspoon salt
dash pepper

Add:

1 cup water

Boil 2 minutes, stirring constantly. Add:

1 cup [leftover] mashed potatoes (or more if you want thicker soup)
2 1/2 cups milk
1/2 cup grated cheese

Heat slowly until the cheese melts. Do not boil. Garnish with parsley or croutons.

This recipe is from the More-With-Less Cookbook edited by Doris Janzen Longacre

Paula Deen's Praline French Toast Casserole Recipe #117106

Nutrition Facts
Serving Size 1 (231g) Recipe makes 8 servings
Calories 697
Calories from Fat 381		(54%)
Amount Per Serving		%DV
	Total Fat 42.4g	65%
	Saturated Fat 14.0g	70%
	Monounsaturated Fat 17.8g
	Polyunsaturated Fat 7.7g
	Trans Fat 0.0g
Cholesterol 258mg		86%
Sodium 395mg		16%
Potassium 433mg		12%
Total Carbohydrate 71.2g		23%
	Dietary Fiber 3.4g	13%
	Sugars 48.9g
Protein 12.6g		25%
Vitamin A 773mcg		15%
Vitamin B6 0.2mg		9%
Vitamin B12 0.8mcg		13%
Vitamin C 0mg		1%
Vitamin E 2mcg		6%
Calcium 190mg		19%
Iron 3mg		20%
detailed view... how is this calculated

by Barb Gertz

1½ hours | 30 min prep

SERVES 8

• 8 eggs
• 1 1/2 cups half-and-half
• 1/3 cup maple syrup
• 1/3 cup light brown sugar, packed
• 10-12 slices soft bread, 1 inch thick

Topping

• 1/2 cup butter
• 1/2 cup light brown sugar, packed
• 2/3 cup maple syrup
• 2 cups pecans, chopped

1. Generously butter a 13 X 9 inch casserole dish;.
2. Mix the eggs, half and half, maple syrup,and sugar in a large bowl.
3. Place the bread slices in the prepared casserole dish and cover with the egg mixture: cover with plastic wrap and let soak overnight in refrigerator.
4. Preheat oven to 350 degrees; remove the casserole from refrigerator.
5. Make the Topping: melt the butter in a saucepan; add sugar and maple syrup and cook for 1 to 2 minutes; stir in pecans;.
6. Pour the mixture over the bread and bake for 45 to 55 minutes, allow to cool 10 minutes before serving, enjoy.

Twenty Minute Chicken

Twenty Minute Chicken

Rated: Submitted By: CELIADAYAGI Prep Time: 5 Minutes Cook Time: 15 Minutes Ready In: 20 Minutes Servings: 6

"A quick and tasty chicken dish, cooked first on the stove with onions and mushrooms, then popped into the oven for a few minutes to melt cheese on top."

Ingredients:

3 boneless, skinless chicken breast halves 1/2 large onion, chopped 2 (10 ounce) packages sliced fresh button mushrooms

1/4 cup olive oil salt and freshly ground black pepper to taste 1 clove garlic, chopped (optional) 1 cup shredded mozzarella cheese

Directions:

1.	Preheat oven to 400 degrees F (200 degrees C). Wash chicken breasts, pat dry with paper towels, and cut each breast in half.
2.	Heat 2 tablespoons oil in a large skillet over medium-high heat. Sear chicken briefly, turning until no longer pink, about 5 minutes.
3.	Meanwhile, in another large skillet, heat 2 tablespoons oil over medium-high heat. Stir in mushrooms, onions, and garlic, if using; cook until they are nice and soft, about 5 minutes.
4.	Pour contents of both skillets into a baking dish, sprinkle cheese over the top, and bake about 5 minutes. I made this a little differently in that I cooked the mushrooms, onions and garlic first and then used the same pan to brown the chicken which gave the chicken some of the garlic flavor.

Stuffed Red Peppers

3 large red peppers cut in half long ways
2 cups cooked rice, I used jasmine rice
1 pound browned ground beef
1/2 jar spaghetti sauce
1/2 jar salsa

Blanch the peppers in boiling water for two or three minutes.
Combine rice, ground beef, spaghetti sauce and salsa and spoon into the peppers.  Bake at 350 degrees for 45 minutes.

These are DELICIOUS!

Nutty Broccoli Slaw

Nutrition Facts

• One serving:(3/4 cup)
• Calories:206
• Fat:15 g
• Saturated Fat:2 g
• Cholesterol:0 mg
• Sodium:248 mg
• Carbohydrate:16 g
• Fiber:3 g
• Protein:

INGREDIENTS

• 1 package (3 ounces) chicken ramen noodles
  
• 1 package (16 ounces) broccoli coleslaw mix
  
• 2 cups sliced green onions (about 2 bunches)
  
• 1-1/2 cups broccoli florets
  
• 1 can (6 ounces) ripe olives, drained and halved
  
• 1 cup sunflower kernels, toasted
  
• 1/2 cup slivered almonds, toasted
  
• 1/2 cup sugar
  
• 1/2 cup cider vinegar
  
• 1/2 cup olive oil
  
  

DIRECTIONS

Set aside the noodle seasoning packet; crush the noodles and place in a large bowl. Add the slaw mix, onions, broccoli, olives, sunflower kernels and almonds.
In a jar with a tight-fitting lid, combine the sugar, vinegar, oil and contents of seasoning packet; shake well. Drizzle over salad and toss to coat. Serve immediately. Yield: 16 servings.

Printed from tasteofhome.com Jul 3, 2009

Copyright Reiman Media Group, Inc © 2009

Broccoli Salad

Fresh Broccoli Salad

Rated: Submitted By: Nora Photo By: Karen Freeman, Texas Prep Time: 15 Minutes Cook Time: 15 Minutes Ready In: 30 Minutes Servings: 9

" This salad has bite and crunch and sweetness. Broccoli, crumbled bacon, raisins and nuts, with a smattering of red onion. The dressing is mayonnaise based, with sugar and vinegar adding a sweet and sour dimension. Serves eight."

Ingredients:

2 heads fresh broccoli 1 red onion 1/2 pound bacon 3/4 cup raisins

3/4 cup cheese, cubed (I use cheddar) 1 cup mayonnaise 1/2 cup white sugar 2 tablespoons white wine vinegar

Directions:

1.	Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
2.	Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
3.	To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

ALL RIGHTS RESERVED © 2009 Allrecipes.com

Printed from Allrecipes.com 3/24/2009