See You Next Month

Come Feb. 11th for

Just A Taste

of

"Copy Cat" recipes

*Find your favorite "top secret" recipe at www.topsecretrecipes.com

Healthy Eating

What a wonderful time we had! We just wanted to give a special thanks to our demo’s given by Alycia Peterson and Jon Rudnicki. You all did such a fabulous job! Also thank you to all the ladies that came and shared their wonderful samples. The healthy food sampled was just the right start to kick off this New Year. Below are all the recipes that were submitted. If you do not see you recipe below please email it kimberly_rudnicki@hotmail.com so it will be added.

"Savory Zucchini Parmesan Slices" by Alycia Peterson

- 3-5 large zucchini
- 1-1.5 tsp. onion powder
- 1-1.5 tsp. garlic powder
- 1-1.5 tsp. basil
- 1/2 cup mayonaise
- fresh grated parmesan

1. Cut zucchini into diagonal slices
2 Blend together above ingredients, adding cheese till mixture is thick and spreadable (with mayo lightly binding)

*Place on an ungreased cookie sheet and put in oven for 3-5 minutes on broil until tops are golden and bubbly. Remove and serve immediately.

"Chicken Jambalaya" by Jon Rudnicki

- 1 lb. Diced Chicken (cooked)
- 1 cup cooked brown rice
- 1 green bell pepper
- 1 red bell pepper
- 1 medium yellow onion
- 1 can low sodium diced tomatoes
- 1 jalapeno (leave out for kids, add more if you like the heat)
- 1 tbsp. Minced garlic
- salt / pepper to taste

*Sauté diced bell peppers, chopped onion, garlic, and jalapeno in olive oil. Add chicken, rice, and tomatoes. Salt and pepper to taste. Stir and heat on low until ready to eat.

"Dried Cranberry & Raisin Muffins" & "Turkey Chili With White Beans" by Krystne Walker

Dried Cranberry & Raisin Muffins

- 1 cup all-purpose flour

- 3/4 cup whole wheat flour

- 1 cup old-fashioned oats

- 1/2 cup packed brown sugar

- 1/2 cup dry Grape Nuts cereal

- 1/2 cup dried cranberries

- 1/4 cup dark raisins

- 1/4 cup golden raisins

- 4 teaspoons baking powder

- 2 teaspoons ground cinnamon

- 1/2 teaspoon salt

- 1 cup low-fat milk

- 3 tablespoons butter, melted

- 3 egg whites or 2 eggs, beaten

1. Heat oven to 400 degrees F. Lightly grease bottoms of 12 muffin cups or spray with cooking spray or line with paper liners.

2. Combine all-purpose flour, whole wheat flour, oats, brown sugar, cereal, cranberries,m dark and golden raisins, baking powder. Add to dry ingredients; stir about 20 strokes or just until dry ingredients are moistened. Spoon batter into muffin cups.

3. Bake 17 to 20 minutes or until muffins are lightly browned and toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan. Cool completely or serve warm.

Make 12 muffins

Turkey Chili with White Beans

Serves 8

- 1 tablespoon vegetable oil
- 2 medium onions, chopped

- 1.5 teaspoons dried oregano

- 1.5 teaspoons ground cumin

- 1.5 pounds lean ground turkey

- 1/4 cup chili powder

- 2 bay leaves

- 1 tablespoon unsweetened cocoa powder

- 1.5 teaspoons salt

- 1/4 teaspoon ground cinnamon

- 1 (28-oz) can whole tomatoes

- 3 cups beef stock or canned beef broth

- 1 (8-oz) can tomato sauce

- 3 (15-oz) cans small white beans, rinsed, drained

- chopped red onion

- chopped fresh cilantro

- plain low-fat yogurt or light sour cream

*Heat oil in heavy large pot over medium heat. Add onions; saute until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.

*Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)

*Ladle chili into bowls. Toss red onion, cilantro and yogurt seperately.

"Roasted Tomatoes with Shrimp & Feta" by Joy Cottrell

- 5 large tomates, cut into eighths
- 3 tbs. olive oil

- 2 tbs. minced garlic

- 3/4 tsp. kosher salt

- 3/4 tsp. freshly ground black pepper

- 1.5 lb. medium shrimp, peeled and deveined

- 1/2 cup chopped fresh parsley

- 2 tbs. lemon juice

- 1 cup Feta, crumbled

*Preheat oven to 450 degrees. Place the tomatoes in a large baking dish. Spoon the olive oil and garlic over the tomatoes. Sprinkle with the salt and pepper, then toss. Place on top rack of oven and roast for 20 minutes. Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta. Place back in oven for another 10-15 minutes or until the shrimp are cooked. Serve warm with crusty bread.

"Angel Hair Pasta with Tomatoes & Feta" by Elizabeth Kingston

- 2 tbs. olive oil

- 1 medium onion, thinly sliced

- 2 cloves garlic, minced or pressed

- 8 oz. angel hair pasta

- 1 lb. firm-ripe Roma tomatoes, cored and chopped

- 1/3 cup chopped fresh basil leaves

- 1/4 cup chopped fresh parsely

- salt and pepper

- 4 oz. crumbled feta cheese

1. In a 4-5 qt. pan, bring 2-3 qt. of water to boil over high heat.

2. Meanwhile, in a wide frying pan, heat oil over medium-high heat. Add onion and garlic and cook, stirring often, until onion is soft (3-4 minutes).

3. Add pasta to boiling water. Cook, uncovered, stirring often, until barely tender to bite (3-5 minutes). Or cook pasta according to package directions.

4. Add tomatoes to pan with onion mixture and stir just until warm (about 2 minutes). Stir in basil and parsley, heating just until basil is wilted (about 30 seconds).

5. Drain pasta well and pour into a wide, shallow bowl. Season tomato mixture with salt and pepper to taste; spoon over pasta, then sprinkle with cheese.

"Kale & White Bean Soup" by Jane Wagner

- 2 (15 oz) cans dried white beans such as Great Northern,

cannellini, or navy

- 2 onions, coarsely chopped

- 2 tbs. olive oil

- 4 garlic cloves, finely chopped

- 5 cups chicken broth

- 2 qt. water

- 2 tsp. vegetable bullion (if needed)

- 1/2 tsp. black pepper

- 1 bay leaf (not California)

- 1 tsp. finely chopped fresh rosemary

- 8 carrots, halved lengthwise and cut crosswise into 1/2 inch pieces

- 1 lb. kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped

*Accompaniment: provolone toasts

1. Cook onions in oil in an 8-qt. pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. Add broth, 1 quart water, pepper, bay leaf, and rosemary and simmer, uncovered, until veggies are just tender, about 50 minutes.

2. Stir carrots into soup and simmer 5 minutes. Stir in kale, and remaining quart of water and simmer, uncovered, stirring occastionally, until kale is tender, 12-15 minutes. Season soup with bullion and pepper.

3. Add beans and heat through.

"Corn Tomato & Avocado Salad" by Mimi Evans

- Salt & Pepper to taste

- 1 bag frozen white corn

- 1 pint cherry tomatoes

- 1 avocado

- 1 juiced lime

- 1 zest of lime

- 2 tbs. olive oil

- 1/4 cup chopped cilantro

*Mix all together and serve.