Zesty Zuchinni and Squash

Ingredients

• 3 medium small yellow squash, cubed
• 3 small zucchini, cubed
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1/2 onion, chopped
• salt to taste
• garlic powder to taste

Directions

1. In a large saucepan, combine squash, zucchini, tomatoes with chiles, onion, salt and garlic powder. Bring to a boil over medium-high heat.
2. Reduce heat to low and cook until tender-crisp.

Nutritional Information

Amount Per Serving  Calories: 43 | Total Fat: 0.4g | Cholesterol: 0mg

Karen's Awesome Black Bean Salsa

2 jalepeno peppers chopped

1 purple onion

2 cans Black Beans (drained)

2 cans shoe-peg corn (drained)

2 large tomatoes or 2 cans petite diced tomatoes drained

1 bunch Cilantro Chopped

2 avocados' chopped

1/4 to 1/2 cup Olive Oil

1/4 to half cup vinegar

Salt and pepper to taste.

These are all estimates, as she just dumps ingredients together and mixes it to taste. Enjoy

Greek Asparagus

1 pound Asparagus
4T Olive Oil
1 small onion minced
1/2 cup to a cup of diced tomatoes
1/3 cup Feta Cheese
Salt, Pepper, Italian Seasoning or Thyme and Oregano

Put 2T of oil in bottom of 9X13 baking dish
Layer Asparagus, Onion, Tomato, Sprnkle with Spices the Cheses and Drizzle rest of oil on top

Bake Covered with foil on 350 for 45 minutes. So easy and it is delicious.

Aunt Bonnie's Sweet Potato Heaven

I make 3 or 4 of these every year to take to all the family gatherings. My niece Cassidy calls it Sweet Potato Heaven.

3 cups Sweet Potatoes ( I usually use canned- 2 29 ounce cans)
3/4 cup sugar
1 Stick of Butter
2 Eggs (beaten)
1tsp Vanilla
1/3 cup evaporated milk

Mix together well and put in a casserole dish.

Toppping:-

1/3 cup of Butter or 3/4 stick
1/2 cup Flour
1 cup Brown Sugar
1 cup Pecans (chopped- sometimes I buy these already chopped)

Mix all this together until crumbly and put on top of Sweet Potatoes and Bake at 325 degrees for 30 minutes. Sometimes I make this up a day or two ahead and throw it in the oven to cook on the day I serve it and it turns out great.

SWEET AND CRUNCHY BROCCOLI SALAD

Courtesy of Julie Clark precious friend and author of the Recipe-A-Long

This is really yummy.
I don't measure much so these will be estimates but really, this one is hard to mess up.

About 3 cups of chopped broccoli - raw
1 can of mandarin oranges - drained
1 small package of slivered almonds - or pecans (or both!!)
about 1/2 cup (or more) vanilla yogurt (I use the lowfat kind) - You could also use mayonnaise mixed with some powdered or regular sugar, but the yogurt is so much better and healthier, I think!
a big handful (or 2!) of raisins - the golden raisins are great in this but the regular ones work, too
some chopped red onion (I like a lot!!)

Put it in a bowl and mix it all up! Refrigerate it for a while or serve as soon as you make it!
This is one of our new faves - especially good for summertime!

BEST BROWN RICE

4 Cups of Water
1/2 Cup of Thin Egg Noodles
2 Cups of Brown Rice or
( 2 Cups of Long Grain
White Rice)
1/2 Tsp of Salt
1/4 Tsp of Pepper
1 Vegetable Bullion Cube

Heat a 2qt pot on medium/low heat, add 2 tbs vegetable oil. Add egg noodles and continuously stir until golden brown. Add 4 cups of water and vegetable bullion and bring to a boil.

When water has come to a boil, add rice, salt and pepper. Stir and cover with lid. Turn heat down to low and let cook for 45 minutes. Stir rice with fork at 20 minute intervals. Serve in a plate with stew or kabobs and garnish with sumac and chopped parsley. I didn't have any sumac so I used Jane's Krazy Mixed -Up Salt, my new favorite spice that is MSG Free. I eat it on everything. I served this with the Marinated Lime Chicken and it was scrump-delicious. Thanks to www.dedemed.com for the fabulous rice recipe.