Lemon Lime Marinade

This marinade is great for chicken or fish. It has a great summer/spring fresh taste to it and it is pretty light and healthy!

4 chicken breasts/or fish
1/2 c. cooking oil
1/2 c. lemon juice (fresh squeezed)
1/4 c. lime juice (fresh squeezed)
1 onion, minced

1 clove Garlic, minced
1 tsp. red pepper
Salt and pepper to taste

Ryan's French Toast Recipe

Ingredients:

• 4 eggs
• 1 teaspoon sugar, optional
• 1/2 teaspoon salt
• 1 cup milk
• 10 to 12 slices white bread
• Vanilla (amount can vary depending on preference)
• Cinnamon (amountt can vary depending on preference)
• butter
• maple syrup or other syrup

Preparation:

Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in sugar, salt, milk, vanilla, and cinnamon.

Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.

Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.

Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup.
Recipe for French toast serves 4.

Cherry Limeade Punch

1 can frozen limeade concentrate

1 bottle Sprite

1 jar of maraschino cherries

1 lime

Put in the limeade and then add the sprite. Pour in the juice from the cherries. Then add the cherries and sliced up lime for looks and taste.

Oyster Cracker Snack

Ingredients

• 3/4 cup vegetable oil
• 1 (1 ounce) package dry Ranch-style dressing mix
• 1/2 teaspoon dried dill weed
• 1/4 teaspoon lemon pepper
• 1/4 teaspoon garlic powder
• 1 (12 ounce) package oyster crackers

Directions

1. Preheat oven to 275 degrees F (135 degrees C).
2. In a mixing bowl, whisk together vegetable oil, ranch-style dressing mix, dill weed, lemon pepper and garlic powder. Pour this spice mixture over the crackers in a medium bowl, and stir until the crackers are coated. Arrange the crackers on a large baking sheet.
3. Bake in the preheated 275 degrees F (135 degrees C) oven for 15 to 20 minutes.

Fast & Easy Taco Salad

For two people:

Ingredients:

1 can black beans

1 sm jar salsa

1 bag of salad

1 sm can of sliced black olives

1 pkg of sharp low fat cheddar

1 can diced jalapenos peppers

1 handful of baked tortilla chips

2 chicken breasts

Pour salad in a large bowl, add can of beans, desired amount of salsa, can of olives and desired amount of peppers. Combine ingredients. Grill chicken breasts and slice into strips. Add a handful of tortilla chips to Ziploc bag and crush. Add chips to salad, top with cheese, add chicken and serve. Yummy!

Noelle's Quiche Recipe

Get or make a pie shell and add any filling you'd like. For the one Noelle made for us, she grated a small onion, chopped up some broccoli crowns and put in a cup of Colby/Monterrey jack cheese.

The basic egg mixture is 4 large eggs, a cup and a quarter of whole milk, a tablespoon of all purpose flour, a teaspoon of salt and a dash of black pepper. Mix that up with an electric mixer and pour it over whatever you decided to put in the pie shell. That's it! Bake at 400 degrees for approximately 45 minutes. It is normal for the quiche to puff way up when its almost done, it flattens back down when it cools.

Poppyseed Chicken

Poppyseed Chicken
I use all Healthy Request Soup (low fat) and low fat sour cream, so it's at least a little less fattening than the original recipe (although the original tastes better ). I also serve it over basmati rice - which tastes really good. Add a salad or veggie and your meal is complete. If you're going to freeze it, just leave the cracker topping in a ziplock bag and then add it and the melted butter before baking. Enjoy!

2 c. diced chicken
1 can cream of chicken soup
1 can cream of mushroom soup
3/4 stick butter
1 c. sour cream
1 tube Ritz crackers 2 tbsp. poppyseed

Mix diced chicken with undiluted soups. Add sour cream and salt and pepper to taste. Roll Ritz crackers with rolling pin in plastic bag until finely crushed. Add poppyseed and melted butter. Put chicken and soup mixture in buttered casserole and top with the crackers and butter mixture. Bake 25 to 30 minutes at 350 degrees.

Mint Brownie Recipe

1. Use your favorite brownie recipe and cook in a 9x13 pan. Allow the brownies to cool completely before moving to step 2.

2. In the bowl of a standing mixer or with a handheld mixer, beat 8 tablespoons (1 stick) softened unsalted butter and 2 cups confectioners' sugar at low speed until just incorporated, then increase the speed to medium and beat until smooth and fluffy, about 1 1/2 minutes. Add 1 tablespoon milk and 1 teaspoon mint extract and continue to beat until combined, about 30 seconds, adding up to 1 additional tablespoon milk if necessary to achieve a soft spreadable consistency. Add a dab of green food coloring if desired (I like the way the green looks with the brownies, but you can just keep it white if you want). Using an offset spatula, spread the mint frosting evenly onto the cooled brownies, cover with foil, and refrigerate until firm, about 1 hour.



3. Melt 4 ounces chopped bittersweet or semisweet chocolate and 4 tablespoons (1/2 stick) unsalted butter in a medium heatproof bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth; set aside to cool slightly, about 10 minutes.4. Pour the chocolate glaze on the frosted brownies; using an offset spatula, spread the glaze into an even layer. Cover with foil and refrigerate until firm, about 1 hour. Cut into 2-inch squares, and serve.

Pesto Tortellini

This is a quick and easy pasta recipe. In the summer, you can serve it cold for a picnic lunch. Or, you can serve it as a warm side dish.

Ingredients:

1 pkg fresh tortellini from the refrigerated section of your grocery store
1 container of pre-made pesto (usually by the tortellini)
1 can of sun dried tomatoes in olive oil
1 jar of pine nuts
Shredded fresh Parmesan
Minced garlic and salt and pepper to taste


Boil tortellini per package directions. Drain and then add pesto and sun dried tomatoes (amounts can vary based on taste. I use the whole container of pesto and about 4 tbs of sun dried tomatoes). Mix, add minced garlic, salt & pepper, top with pine nuts and Parmesan. Serve hot or cold. Yummy. :-)