Italian Sauteed Beans

  • 1 red pepper
  • 9 garlic cloves
  • 1/4 C olive oil
  • 4 (19 oz.) cans cannellini beans
  • 1/2 C white wine
  • 1 t dried Italian seasoning
  • 1 t salt
  • 1/2 t pepper
  • 8 basil leaves (rinsed)

Drain and rinse beans; cut pepper into thin slices; crush garlic.  Preheat a large  pan on medium 2-3 minutes.  Place oil in pan; swirl to coat.  Add peppers, garlic, and remaining ingredients (except basil); cook till beans are thoroughly heated (4-5 minutes), stirring occasionally.  While beans cook, stack basil leaves and roll tightly; slice thinly into fine ribbons.  Stir in basil; cook 1-2 minutes more or until fragrant.  Serve alongside Tuscan-Style Chicken and brown rice.  Can also be chilled and served as a cold salad.

(slightly adapted from Publix Super Markets, Inc.)

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Tuscan-Style Chicken

  • 2 lbs. boneless chicken breasts
  • salt
  • pepper
  • 2 T olive oil
  • 1/4 C white wine
  • 9 oz. bag fresh spinach
  • 15 oz. can diced tomatoes
  • Italian seasoning

Heavily salt and lightly pepper both sides of chicken.  Preheat large saute pan on medium 2-3 minutes.    Place oil in pan; swirl to coat.  Arrange chicken in pan; cook on one side until lightly browned.  Turn chicken and add wine, spinach and tomatoes to pan; sprinkle with Italian seasoning.  Cover and cook several minutes, till done.   Serve alongside Italian Sauteed Beans and brown rice.

(slightly adapted from Publix Super Markets, Inc.)

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Mom’s Meatloaf

  • 3 lbs. ground beef
  • 15 oz. can Hunt’s tomato sauce, divided
  • 2 eggs
  • 3/4 C bread crumbs or oats
  • 1/2 sweet onion, chopped
  • 1 t salt
  • 1/4 t pepper
  • 8 oz. water
  • 2 T vinegar
  • 2 T molasses
  • 2 t soy sauce
  • 4 t mustard

Mix the first set of ingredients in a large bowl, reserving half of the tomato sauce.  Line a 13×9″ baking dish with parchment paper. Mold the meat mix into two loaves in the pan.  Mix the rest of the tomato sauce with the last set of ingredients and pour over loaves.  Bake at 350 degrees for 1 hour and 45 minutes, basting every 20 minutes.

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Stormy Beans

  • 2 (15 oz.) cans black beans
  • 1 (15 oz.) can great northern beans, drained
  • 1 (15 oz.) can red beans, drained
  • 1 (15 oz.) can organic corn (or 2 C frozen)
  • 1 (10 oz.) can Ro-tel diced tomatoes with green chilies, undrained
  • sweet onion, chopped
  • shredded cheese
  • sour cream
  • rice

In a pot, saute onion in a small amount of olive oil, then add beans, corn, and tomatoes.  Simmer and serve with rice, topping with shredded cheese/sour cream/salsa.

(Betty Jo got this recipe from her friend Stormy.)

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Healthy Graham Crackers

  • 2 T buttermilk
  • 1/2 C cold water
  • 2 T lemon juice
  • C sucanat with molasses (or brown sugar)
  • 1/2 C honey
  • 1 C extra light olive oil
  • 2 t vanilla
  • 2 eggs, beaten lightly
  • 1 t salt
  • 1 t baking soda
  • 6 C flour

Mix together milk and lemon juice; let stand.  Beat well in a large bowl the sucanat, honey, oil, vanilla, and eggs.  Stir salt and soda into flour.  Mix milk mixture and other liquid mixture together.  Add flour mixture to the liquid mixtures and mix well.  Add additional flour as needed to make a stiff dough.

Divide dough into equal parts to place on baking stones or greased and floured cookie sheets.  Roll each to about 1/8 inch thickness.  Prick every 1 or 2 inches with fork tines.  Bake at 400 degrees for 13 minutes or until light brown.  Cut into squares immediately.

(Thanks to Theresa Cussimanio of Marietta, GA who shared this on-line, and to Ruth Bray for finding it!)

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Chocolate Chippers

Chocolate Chip Cookies
  • 1 C butter (or 1 stick of butter & 1/2 cup melted coconut oil)
  • 1/2 C sucanat with honey (or sugar)
  • 1/2 C sucanat with molasses (or brown sugar)
  • 2 eggs
  • 2 t vanilla
  • 2 1/2 C flour
  • 1 1/2 t salt
  • 1 t soda
  • 1 1/2 C semi-sweet chocolate chips

Cream butter, sucanats, eggs and vanilla.  Mix in flour, salt and soda well.  Add chocolate chips and walnuts.  Bake at 350 degrees for 11-12 minutes (or place in 9 x 13″ pan and bake for 15 minutes).

(adapted from Better Homes and Gardens New Cook Book)

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Bev’s Peanut Butter Cookies

  • 1 1/2 C peanut butter
  • 1 1/2 C butter, room temperature
  • 1 1/2 C sucanat (or brown sugar)
  • 3/4 C molasses (or honey)
  • 1 1/2 t vanilla
  • 3 eggs
  • 4 1/2 C flour
  • 1 T baking soda
  • 1 1/2 t salt

Cream the peanut butter and butter.  Add the sucanat, molasses, and vanilla and mix till fluffy.  Add the eggs and mix.  Add the flour, soda, and salt and mix.  Shape into balls and flatten with a flour coated fork.  Bake at 350 degrees for 10-12 minutes.

(Another rare original recipe from me.  Be prepared, this makes a LOT!)

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Nut Balls

  • 1 C butter (room temperature)
  • 2 C flour
  • 1 C almonds, chopped
  • 1 t. vanilla
  • 3 T sucanat with honey (or sugar)

Mix and roll into small balls.  Bake at 325 degrees 20 minutes (or until golden brown).

(from a Hebrew website)

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Mom’s Coleslaw

This family classic is quick, creamy, and delicious!
  • 1 head cabbage, grated
  • 1 pint sour cream
  • 3/4 C sugar (I use sucanat with honey)
  • 3 T vinegar
  • 1 1/2 t salt

Combine, chill, serve.

(My mom gave me this family recipe years ago.)

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Raisin Oatmeal Cookies

  • 3 C oats
  • 1 1/2 C flour
  • 1 C sucanat with molasses (or brown sugar)
  • 1 t baking soda
  • 1 t cinnamon
  • 1/2 t salt
  • 2 sticks butter
  • 2 eggs
  • 1 t vanilla
  • 1 C golden raisins

Mix dry ingredients, then add wet, folding in raisins last.  Bake at 350 degrees for 13 minutes.

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