Amy's Spinach Balls
2 packages 10 oz frozen spinach
1 box stove top stuffing
1 cup grated parmesan
6 eggs
3/4 cup butter
Mix together and form into balls. Keep in freezer until you are ready to bake. Bake at 350 for 20 mins. (start checking around 15 mins)
Anna Kate's Mini Meatloaves
1 tsp olive oil
1 lb lean ground beef
1/4 cup plus 1 Tbs ketchup, divided
1/3 cup breadcrumbs
2 eggs, beaten
2 Tbs grated Parmesan cheese
Preheat oven to 375.
Brush 8 cups of a standard size muffin pan with olive oil.
In a large bowl, combine the meat, 1/4 cup ketchup, breadcrumbs, eggs and cheese.
Divide mixture into 8 portions and press into oiled cups.
Evenly brush 1 Tb. ketchup on top of loaves.
Bake 25 minutes, or until meat reaches internal temperature of 165 degrees.
Caron's Green Beans and Tri-Colored Quiona
1/2 cup tri-colored quinoa
2-3 cups fresh green beans cut into 2-3in
1/4 cup sliced almonds for garnish
1 tbspn olive oil
1 tbspn lemon balsamic or regular balsamic vinegar
2 tbspn Orange juice
2 tsp agave or honey
Salt to taste
Directions:
Cook quinoa according to package instructions.
While quinoa is cooking, blanch green beans in boiling pot of water. You could also steam in microwave.
Once green beans are cooked, drain and mix with quinoa. Mix olive oil, balsamic, orange juice, agave or honey and salt well. Pour over green beans and quinoa. Garnish with almonds and serve immediately.
Sarah's Irish Bread
Whitney's Chicken Enchiladas with Salsa Verde
cup chopped onion
1/4 cup chopped fresh cilantro
2 garlic cloves, minced
1 (7-ounce) bottle salsa verde (such as Herdez brand)
2 cups shredded cooked chicken breast
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
1 cup fat-free, less-sodium chicken broth
8 (6-inch) corn tortillas
Cooking spray
1/4 cup (1 ounce) crumbled queso fresco
1/2 teaspoon chili powder
4 lime wedges
Cilantro sprigs (optional)
Preheat oven to 425°.
Combine first 4 ingredients in a blender; process until smooth. Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture. Reserve remaining salsa mixture.
Bring broth to a simmer in a medium skillet. Working with one tortilla at a time, add tortilla to pan; cook 20 seconds or until moist, turning once. Remove tortilla; drain on paper towels. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth, and chicken mixture.
Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder. Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.
Ashley's Salad with Beets
Melanie's Artichokes with Tarragon Butter
Artichokes
Lemon
Salt and pepper to taste
1/4 cup butter
1 3/4 fresh tarragon, chopped
Cut the stem and the top of the artichoke. With kitchen shears, snip off the sharp part of the leaves. Cut artichokes in half lengthwise for faster cooking. Boil artichokes in water, salt and pepper to taste, and the juice of one lemon for about 15-30 minutes. When a fork can be inserted easily into the bottom, the artichoke is ready.
Melt the butter in the microwave. Add tarragon. Serve as a dipping sauce.
*Can be served as an appetizer or a side dish.
Virginia's Creme de Menthe Brownies
Brownie layer:
1/2 cup butter, softened
1 cup sugar
4 eggs
1 cup flour
1/2 teaspoon salt
1 (16 ounce) can chocolate syrup
1 teaspoon vanilla
Mint layer:
1/4 cup butter, softened
2 cups powdered sugar
2 tablespoons creme de menthe liquor
Chocolate layer:
6 ounces chocolate chips
1/4 cup butter
Directions:
1. Cream butter, add sugar; beat until fluffy. Add eggs, one at a time, beat well after each addition. Add remaining brownie ingredients and mix well. Pour into greased 13x9 baking pan. Bake at 350 for 25 minutes. Cool completely.
2. Cream 1/4 cup butter in small bowl. Gradually add powdered sugar and creme de menthe, mix well. Spread over cooled brownies. Cover and refrigerate for 1 hour.
3. Combine chocolate chips and butter in small pan. Slowly melt on low heat, stirring until smooth. Spread over brownies. Cover and refrigerate for 1 hour.
4. Cut into squares and enjoy.
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