Jalapeno-Blue Cheese Burgers

INGREDIENTS

2 pounds ground beef
6 jalapeno peppers, seeded and chopped
8 ounces crumbled blue cheese
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons tamari or soy sauce
2 teaspoons salt, or to taste
4 slices Swiss cheese
4 hamburger buns, split

DIRECTIONS

Preheat a grill for high heat.
In a large bowl, combine the ground beef, jalapeno peppers, blue cheese, onion powder, garlic powder, tamari and salt. Mix well using your hands. Pat lightly into 4 large fat patties.

Place patties on the grill, and cook for about 8 minutes per side, or until well done. Place a slice of cheese on top of each patty, and cover the grill until the cheese melts. Serve on buns with your favorite toppings.

Four Cheese Macaroni

Ingredients

1/3 cup Flour
2 2/3 cups milk
3 ounces swiss cheese — shredded
1/2 cup parmesan cheese — grated
1/2 cup cheddar cheese — shredded
3 ounces American Cheese — Cubed
6 cups cooked macaroni
1/4 teaspoon salt
vegetable cooking spray
1/3 cup Bread Crumbs
1 tablespoon Butter — softened

Directions:

Preheat oven to 375 degrees F. Place flour in a large saucepan. Gradually add an equal amount of milk, stirring until smooth. Add remaining milk, stirring constantly. Cook over medium heat until thick and creamy, stirring constantly. Add cheeses; cook until cheese melts, stirring often. Remove from heat; stir in macaroni and salt. Spoon mixture into a 2 quart casserole dish coated with cooking spray. In a small bowl, combine bread crumbs and butter, stir until well-blended. Sprinkle over macaroni mixture. Bake until bubbly and lightly browned, about 30 minutes.

This recipe for Four Cheese Macaroni serves/makes 4.

Balsamic Mushroom Green Beans

Ingredients

1 pound green beans, cut in 1/2 inch slices
8 oz fresh mushrooms, cut in appox same size as beans
1 1/2 T grapeseed oil
1 T balsamic Vinegar
2 T grated parmesan cheese
salt and pepper to taste

Direction

Place mushrooms and beans in a large ziplock bag
Whisk together oil and vinegar, pour over mixture, smoosh around and let sit for about 15 minutes
Spread on large cookie sheet, roast at 450 for about 20-30 minutes
Take out add parmesan, salt and pepper

Parmesan Crusted Tilapia

Ingredients

4 4 oz tilapia filets
1/4 cup parmesan
3 tbls butter
2 tsp lemon juice
salt and pepper to taste

Directions

Salt and pepper both sides of tilapia
combine in a bowl cheese, butter, lemon juice, salt and peper to taste, may need to put into microwave to soften butter.
put tilapia on cookie sheet sprayed with pam, cover the top of tilapia with the cheese mixture and broil until it is golden brown. serve hot.
I served mine on top of spanish rice.

Breakfast Casserole

Ingredients

12 ounces Light (50% less fat) breakfast sausage
1 teaspoon poultry seasoning
4 1/2 cups whole-wheat bread cubes
8 ounces shredded reduced fat sharp cheddar cheese
1 teaspoon mustard powder
2 large whole eggs
4 egg whites OR 1/2 cup egg substitute
2 cups low fat milk

Directions

1. Crumble sausage into a medium nonstick skillet. Cook over medium heat until nicely brown, breaking up into bits with spatula as it cooks. Sprinkle with poultry seasoning. Coat a 9 x 13 inch baking dish with canola cooking spray and set aside.
2. Add sausage to large bowl along with toasted bread squares, cheese, mustard powder and salt, if desired. Add whole eggs, egg whites (or egg substitute) and milk to mixing bowl, and beat on medium-low speed until smooth and completely blended.
3. Drizzle egg-milk mixture over the sausage and bread mixture; stir to blend. Pour into the prepared baking dish, spread top evenly, cover with foil, then chill in the refrigerator for 8 hours or overnight.
4. Preheat oven to 350 degrees and bake, covered in foil, for 45 minutes. Uncover the foil, and reduce the temperature to 325 degrees. Bake for about 20 minutes longer or until set.

Gibbs Banana oat Bran Muffins

Ingredients

Oat Bran, 2.25 cup
Baking Powder, 3 tsp
Maple Syrup or sugar, .25 cup
Milk, nonfat, 1.25 cup
*Egg white, 2 serving
Banana, fresh, .75 cup, mashed
Almonds, .5 cup, chopped
(optional: handful of rasins or blueberries and .25 cup of shreded coconut)

Directions

Combine dry ingredients in mixing bowl, blend wet ingreedinets together and mix gently with dry ingredients. Bake at 450 for 12-15 minutes for muffins or 10 minutes for muffin tops

Chicken Pot Pie

Ingredients

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
 2 (9 inch) unbaked pie crusts

Directions

Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.