Delectably Nutritious

As usual, I have linked recipes that can be found online. Easy Noodle Casserole Contributed by Claudia Baker 1 lb. ground turkey or beef 1 cup chopped onion 2 cloves garlic, minced 3 1/2 cups crushed tomatoes in puree (28 oz. can) 1 tsp. dried oregano 1/2 tsp. salt 1/4 tsp. pepper 1 1/2 cups noodles or macaroni - cooked and drained 1 cup shredded cheddar cheese, divided In large skillet, brown beef with onion and garlic. Drain well. Mix in tomatoes, oregano, salt, and pepper. Simmer about 10 minutes, stirring occasionally. Mix in zucchini; cook for additional 10 minutes. Blend noodles. In 12X7 inch baking dish layer half of meat mixture and half of cheese. Repeat layers. Bake in preheated, 350 degree F oven, oven for 15-20 minutes or until heated through. Barb-B-Que Pork Contributed by Kathy Siglin Cook pork anyway you like until tender. Pull pork apart with two forks. Pour sauce over and warm until taste is in the meat - about 2 hrs. Sauce 1 cup catsup ...

For those recipes that can be found online, I will provide a link instead of writing out each recipe. Egyptian Edamame Stew Contributed by Tawni Ianuzi Spicy Cajun Dip Contributed by Terijo Jones Broccoli Salad Contributed by Kathy Siglin 6 cups small broccoli florets, chopped 1/2 cup celery, chopped 1/2 cup raisins 10 slices bacon, cooked and crumbled ( tastes great without bacon too) 3 green onions, sliced 4 oz sliced almonds 2/3 cup olive oil reduced fat mayonnaise 1/4 cup honey 1 tablespoon fresh lemon juice Directions: Combine broccoli, celery, raisins, bacon, onions, and almonds in a large bowl. In a small bowl combine mayo, honey, and lemon juice. Pour over broccoli mixture and toss gently to coat. Chill until needed. Minestrone Soup From: The Taste of Home Cookbook This recipe may look long, but it is well worth the effort! 2 cups coarsely chopped onions 1 cup sliced celery 1/4 cup minced parsley 2 garlic cloves, minced 1/4 cup vegetable oil (I...

Beets In Citrus Sauce   Contributed by Kathy Siglin 1 1/2- 2 lbs. very young beets/ or canned beets 1 1/2 cups liquid from beets 1 lemon 1 Tbs. orange peel grated or, orange zest 2 1/2 Tbs. Sugar 1/2 tsp. salt 1/2 tsp. ground cloves 2 Tbs. frozen orange juice concentrate 1 1/2 Tbs. cornstarch 1 Tbs. butter Directions: Cook beets and reserve liquid Pour liquid into a pot. Add grated peel and juices, sugar, salt and cloves.  Dissolve cornstarch in enough water to make a smooth paste and add to liquid. Beat mixture with a whisk and cook until clear. Add sliced beets and butter then heat.  Serve hot. 6-8 Servings Lentil Salad with Feta Cheese From: 1,001 More Low-Fat Recipes Edited by Sue Spitler Contributed by Jessica Grosek 1 1/2 cups dried brown lentils 3 cups reduced-sodium vegetable (or chicken) broth 2 medium tomatoes, coarsely chopped 1/2 cup thinly sliced celery 1/2 cup sliced yellow bell pepper 1/...