Welcome to Sunday All Day Brunch. This is an open topic thread so help yourself to the goodies and sit a spell and let us know what is new with you. We are now into Barbecue, Picnic, and Potluck Season. I am often asked to bring something and I have a few recipes that I can guarantee that I won't be bringing home leftovers. I have a wonderful dish that I use when I bring things. It is made by Pyrex and has a large glass bowl with tight fitting top that fits into an insolated carryall. What makes this carryall so cool is that it comes with two different inserts. One you put into the microwave and slip it into a slot and it will keep the dish warm. The other insert goes into the freezer and when it goes into its slot it keeps the dish cool.
Salads
This salad came about when I discovered it was 10 PM on a Saturday night and I needed a salad for a potluck at noon the next day and the stores were closed. I went through my pantry and refrigerator and came up with this salad.
I'm Making This Up As I Go Along Pasta Salad
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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8 ounces macaroni -- cooked and drained
4 whole hard-boiled eggs -- chopped
4 whole sweet pickles -- chopped
2 ounces pimento -- diced
4 ounces black olives -- sliced
1 medium sweet onion -- diced fine
3 tablespoons balsamic vinegar
1 cup low-fat mayonnaise
½ teaspoon seasoned salt
½ teaspoon seasoned pepper
1 tablespoon salad herbs
1 tablespoon Dijon mustard
¼ teaspoon paprika
Cook macaroni according to package instructions; drain. Place in large bowl along with eggs, pickles, olives, pimentos, and onion.
In a small bowl mix the vinegar, mayonnaise, salt, pepper, salad herbs, paprika, and mustard. Pour over macaroni mixture and mix thoroughly. Chill for at least an hour.
Per Serving: 265 Calories; 13g Fat (43.4% calories from fat); 7g Protein; 30g Carbohydrate; 2g Dietary Fiber; 116mg Cholesterol; 526mg Sodium. Exchanges: 1½ Grain(Starch); ½ Lean Meat; ½ Vegetable; 0 Fruit; 2 Fat; ½ Other Carbohydrates.
Mandarin Salad
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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1 bunch red leaf lettuce -- torn
1 small yellow bell pepper -- seeded and sliced
8 ounces water chestnuts, canned -- drained and sliced
8 ounces mushrooms -- sliced
11 ounces mandarin oranges in light syrup
1 small red onion -- sliced thin
1 tablespoon ginger -- minced
⅓ cup vegetable oil
3 tablespoons wine vinegar -- I use Garlic Wine Vinegar.
1 tablespoon low sodium soy sauce
1 teaspoon sesame oil
1 tablespoon no salt added tomato paste
Remove seeds and ribs of yellow bell pepper and slice into thin strips. Slice red onion into thin slices. Slice mushrooms. Tear red lettuce into bite size pieces.
Drain water chestnuts. Drain oranges saving syrup.
Mix lettuce, peppers, onions, mushrooms, water chestnuts and orange slices together in a large salad bowl.
In a blender add juice from oranges, oil, ginger, vinegar, soy sauce, sesame oil and tomato paste. Process until smooth and ginger is finely chopped.
Either toss the salad with the dressing or serve it on the side and let people add their own.
Per Serving: 149 Calories; 10g Fat (56.7% calories from fat); 2g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 84mg Sodium. Exchanges: 0 Grain(Starch); 1½ Vegetable; ½ Fruit; 2 Fat; 0 Other Carbohydrates.
Zippy Potato Salad
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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6 medium potatoes -- cubed
3 tablespoons white wine vinegar
1 medium onion -- chopped
1 clove garlic -- minced
4 whole sweet pickles -- chopped
4 whole eggs, hard-boiled -- chopped
1 cup low-fat mayonnaise
½ teaspoon seasoned salt
¼ teaspoon paprika
½ teaspoon seasoned pepper
1 tablespoon Dijon mustard
2 stalks celery -- chopped
In pan with boiling water, place potatoes; cover and cook until tender when pierced, about 20 to 25 minutes. Drain and cool slightly. Place in large bowl. Add celery, garlic, pickles, eggs and onion.
In a small bowl combine vinegar, mayonnaise, Dijon mustard, salt, pepper and paprika. Add dressing to potato mixture and mix thoroughly.
Cover and chill 4 to 6 hours or until next day. Makes 8 servings.
Per Serving: 216 Calories; 11g Fat (44.9% calories from fat); 5g Protein; 25g Carbohydrate; 2g Dietary Fiber; 116mg Cholesterol; 413mg Sodium. Exchanges: 1 Grain(Starch); ½ Lean Meat; ½ Vegetable; 2 Fat; ½ Other Carbohydrates.
Dips
Salsa Bean Dip
Serving Size: 16
Amount Measure Ingredient -- Preparation Method
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1 teaspoon dried oregano
3 tablespoons chili powder
1 teaspoon ground cumin
½ teaspoon Tabasco sauce
1 medium onion -- diced fine
2 cloves garlic -- minced fine
14½ ounces tomatoes, Tex-Mex style -- drained
14½ ounces tomatoes with green chilies -- drained
4 ounces green chilies – drained
32 ounces fat-free refried beans
8 ounces no salt added tomato sauce
2 cups cheddar cheese, low fat -- shredded
2 tablespoons vegetable oil
1 teaspoon paprika
Heat oil in large frying pan. Add onion and garlic and cook until soft, about 5 minutes.
Add tomatoes, chilies, oregano, cumin, chili powder and Tabasco sauce. Cook on medium about five minutes or until liquid evaporates.
Add beans and tomato sauce. Heat through stirring to break up beans.
Transfer to serving dish. Top with cheese. Sprinkle with paprika. Serve with chips.
Per Serving: 112 Calories; 3g Fat (23.9% calories from fat); 7g Protein; 15g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 580mg Sodium. Exchanges: ½ Grain (Starch); ½ Lean Meat; ½ Vegetable; ½ Fat.
I have made triple batches of this and it has disappeared within minutes.
I Promised Salsa
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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4 medium Roma tomatoes -- seeded and diced
½ small red onion -- diced
2 whole jalapeno chili peppers -- seeded and diced
2 tablespoons lime juice -- from a fresh lime
¼ cup cilantro -- chopped
1 clove garlic -- finely minced
¼ teaspoon salt
⅛ teaspoon cumin
Mix everything together in a glass or non-reactive bowl. Cover and let set for at least an hour or longer to let the flavors meld.
Per Serving: 22 Calories; trace Fat (10.1% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 75mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat.
Other Dishes
What is nice about this is that you can put it into a crockpot the night before and it is ready for you when you wake up.
Crockpot Baked Beans
Serving Size: 12
Amount Measure Ingredient -- Preparation Method
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2 pounds small white beans
½ cup brown sugar -- packed
2 large onions -- cut in chunks
¼ cup dark molasses
¼ cup maple syrup
6 ounces no salt added tomato paste
3 tablespoons Dijon mustard
1 tablespoon low sodium Worcestershire sauce
12 ounces cherry cola
Soak beans in water for several hours or overnight.
Drain beans. Add all ingredients to a crockpot and stir to coat beans. Cook on low for 8 to 10 hours or until the beans are cooked through.
Per Serving: 347 Calories; 1g Fat (3.0% calories from fat); 17g Protein; 70g Carbohydrate; 20g Dietary Fiber; 0mg Cholesterol; 83mg Sodium. Exchanges: 3 Grain (Starch); 1 Lean Meat; 1 Vegetable; 0 Fat; 1 Other Carbohydrates.
And the fastest disappearing recipe ever created.
The Ultimate Ginger Cookie
Cookies: 60
Amount Measure Ingredient -- Preparation Method
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¾ cup butter -- softened
½ cup sugar
½ cup dark brown sugar -- packed
¼ cup molasses
2½ cups all-purpose flour
1 whole egg
1½ teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground allspice
1 tablespoon ginger root -- finely minced
¼ teaspoon salt
1½ ounces crystallized ginger -- ground fine (I use a mini food processor)
4 tablespoons sugar
Heat oven to 350°F.
Cream butter, sugar and brown sugar until light and fluffy.
Stir in the molasses and egg.
Add flour, baking soda, ginger, cinnamon, cloves, nutmeg, allspice, crystallized ginger, and ginger root.
Shape dough into walnut size balls and roll in sugar. Put on ungreased baking sheet about 2 inches apart.
Bake 10 to 12 minutes.
Cool on rack.
Per Cookie: 64 Calories; 2g Fat (34.2% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 67mg Sodium. Exchanges: ½ Grain (Starch); 0 Lean Meat; 0 Vegetable; ½ Fat; ½ Other Carbohydrates.