Raspberry-Chocolate Bars (Dessert)

Prep Time: 20 minutes   Start to Finish: 3 hours 20 minutes


Ingredients:

1 1/2 cups all-purpose flour
3/4 cup sugar
3/4 cup butter or margarine; softened
1 box (10oz) frozen raspberries in syrup, thawed, undrained
1/4 cup orange juice
1 tablespoon cornstarch
3/4 cup miniature semisweet chocolate chips


1  Heat oven to 350.  In medium bowl, beat flour, sugar, and butter with electric mixer on medium speed, or mix with spoon.  Press in bottom of ungreased 13x9-inch pan.  Bake 15 minutes.

2  Meanwhile, in 1-quart saucepan, mix raspberries, orange juice and cornstarch.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Cool 10 minutes.

3  Sprinkle chocolate chips over baked layer.  Spoon raspberry mixture over chocolate chips; spread carefully.

4  Bake about 20 minutes or until raspberry mixture is set.  Cool 30 minutes.  Refrigerate at least 1 hour for easier cutting.  For bars, cut into 8 rows by 6 rows.



1 Bar: Calories 70 (Calories from Fat 35); Total Fat 3.5g (Saturated Fat 2g); Cholesterol 10mg; Sodium 20mg; Total Carbohydrate 10g (Dietary Fiber 0g; Sugars 6g); Protein 0g


% Daily Value: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 0%

Italian Smothered Steak (Slow Cooker)

Prep Time: 10 minutes   Start to Finish: 8 hours 30 minutes

Ingredients:

2 lb boneless beef round steak
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1 medium onion, sliced
1 jar (26oz) tomato pasta sauce (any variety)  (I used Prego Heart Smart Traditional)
1 package (9oz) refrigerated cheese-filled tortellini
1 medium zucchini, cut lengthwise in half, then cut crosswise into slices (about 1 cup)

1  Cut beef into 6 serving-size pieces (I cut mine into bite-sized pieces); sprinkle with seasoned salt and pepper.  In 3- to 4-quart slow cooker, layer beef and onion.  Pour pasta sauce over top.

2  Cover and cook on Low heat setting 8 to 9 hours.

3  About 20 minutes before serving, stir in tortellini and zucchini.  Increase heat seating to High.  Cover and cook 15 to 20 minutes or until tortellini are tender.



1 serving: Calories 360 (Calories from Fat 100); Total Fat 11g (Saturated Fat 3.5g); Cholesterol 115mg; Sodium 800mg; Total Carbohydrate 32g (Dietary Fiber 3g; Sugars 10g); Protein 35g


% Daily Value: Vitamin A 20%; Vitamin C 20%; Calcium 8%; Iron 25%

Bean and Cheese Skillet

Prep Time: 25 minutes   Start to Finish: 25 minutes

Ingredients:

1 cup frozen whole-kernel corn (from 1-lb bag) or fresh corn kernels
2 tablespoons chopped fresh cilantro
1 small green bell pepper, chopped (about 1/2 cup)
1 small onion, chopped (1/4 cup)
1 can (15 to 16oz) kidney beans, undrained (I like Nature's Promise Organic Light Kidney Beans)
1 can (15oz) black beans, rinsed, drained (I like Nature's Promise Organic Black Beans)
1 cup shredded Monterey Jack cheese with jalapeno peppers
2 medium tomatoes, chopped (1 1/2 cups)


1  In 12-inch skillet, mix all ingredients except cheese and tomatoes.  Heat to boiling; reduce heat.  Cover and simmer 5 minutes.

2  Uncover and simmer 5 to 10 minutes, stirring occasionally, until vegetables are tender.  Stir in cheese and tomatoes until cheese is melted.


1 serving: Calories 370 (Calories from Fat 80); Total Fat 8g (Saturated Fat 4.5g); Cholesterol 25mg; Sodium 790mg; Total Carbohydrate 59g (Dietary Fiber 14g; Sugar 7g); Protein 24g


% Daily Value: Vitamin A 20%; Vitamin C 30%; Calcium 25%; Iron 30%






This is great served warm or cold, and is especially good with tortilla chips!

Chicken and Noodle Skillet

Prep Time: 10 minutes    Start to Finish: 25 minutes


Ingredients:


1 tablespoon canola or soybean oil
1 lb boneless skinless chicken breast halves, cut into bite-sized pieces
1 medium onion, chopped (about 1/2 cup)
1 cup baby-cut carrots, cut lengthwise in half
1 cup frozen broccoli cuts (from 1-lb bag)
1 cup uncooked egg noodles (about 2oz)
1 can (14oz) chicken broth
1 can (10 3/4oz) condensed reduced-fat reduced-sodium cream of chicken soup

**I prefer to use organic vegetables, but that is my own personal preference!


1 In 12-inch nonstick skillet, heat oil over medium-high heat.  Cook chicken and onion in oil 6 to 8 minutes, stirring frequently, until browned and onion is just tender.

2  Stir in remaining ingredients.  Heat to boiling; reduce heat.  Cover and simmer 10 minutes.  Uncover and simmer 5 to 8 minutes longer, stirring occasionally, until noodles are tender.




1 serving: Calories 300 (Calories from Fat 90); Total Fat 10g (Saturated Fat 2g); Cholesterol 80mg; Sodium 800mg; Total Carbohydrate 23g (Dietary Fiber 3g; Sugars 3g); Protein 32g


% Daily Value: Vitamin A 120%; Vitamin C 20%; Calcium 6%; Iron 15%

With Border's going out of business, I stopped in the other day and picked up a couple cookbooks.  I want to learn how to cook, but never knew where to start.  Everyone I know, seems to know their recipes by heart, or simply add ingredients to their liking, and while it tastes good, it doesn't help a "new cook" know how much to add.  

And well, of course, Brian and I are on this HUGE health kick.  We want to start eating healthier and of course add more physical exercise into our daily lives, simply for the satisfaction of being healthy.  

So, as I learn to cook and try new things... I want to share these with family and friends.  Therefore, I decided - what better way to share these recipes than to start a blog, that way instead of lending my cookbooks out (and never getting them back), you can simply print off the recipes you want to try!

Please use the recipes!! That's what this if for... and of course, share it with others you feel may enjoy them as well!