Green Power Smoothie

This smoothie has so much good stuff in it and it's tasty, too.  Thanks to my neighbors for the recipe!

Green Power Smoothie

Servings: 2

8 ounces water
1 packet Stevia -- optional
1/2 medium cucumber
1 medium Granny Smith apple
1 medium banana
1 huge handful spinach
1 handful strawberries, frozen

Blend until smooth.

Hash Brown Casserole

Hash Brown Casserole

Categories: Breakfast, Casseroles, Eggs & Cheese, Pork & Ham, Vegetables

8 ounces lowfat cheddar cheese -- grated
6 large eggs -- well beaten
12 ounces evaporated milk
1 teaspoon salt
1/2 teaspoon black pepper
30 ounces frozen shredded hash brown potatoes
1 medium onion -- chopped
1 small green pepper -- chopped
10 slices bacon -- cooked and chopped

Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish.

Combine cheese, egg, evaporated milk, salt, and black pepper in a large bowl. Add potatoes, onion, green pepper, and bacon; mix well. Pour mixture into prepared baking dish.
Bake for 60 to 65 minutes or until set.

LOW IODINE DIRECTIONS:
For an 8x8 casserole: 8 ounces cooked LID-safe chicken sausage (try this recipe for Breakfast Sausage), 1/4 medium onion -- chopped, 1/4 medium green pepper -- chopped, 4 medium mushrooms -- chopped, 8 large egg whites -- well beaten, 1/2 cup chicken broth (no-salt or homemade), 1 teaspoon non-iodized salt, 1/2 teaspoon black pepper, 25 ounces frozen shredded hash brown potatoes. Follow cooking directions above.

Source: Carnation Evaporated Milk label
Ratings: 7 - Very Good

JEN'S NOTES: I had to cook this for about 75 minutes to get it done. Make sure it is cooked through before pulling it out of the oven.

Chinese Chicken Salad

My sister-in-law, Becky, requested this salad for her birthday dinner last night. It's a favorite with both my family and Scott's family and is requested a lot.

Chinese Chicken Salad

Servings: 4 (We always share it with lots more people than that)
Categories: Chicken, Salads & Dressings, Vegetables

4 medium chicken breasts, no skin, no bone
Mr. Yoshida's Original Gourmet Sweet & Savory Sauce
1 bag cabbage coleslaw mix
1 bunch green onions -- chopped, to taste, optional
2 packages chicken ramen noodles, dry -- broken up

DRESSING
1/2 cup oil (I usually use safflower)
1/3 cup rice vinegar
1/4 cup sugar
1 seasoning packet from the ramen noodles

Marinate chicken in Yoshida Original Gourmet Sauce for at least 1 hour (24 hours is best). Bake the chicken in the sauce at 350 degreesF for 45-60 minutes.

Mix the dressing.

In a salad bowl, toss the coleslaw mix, green onions, and crushed ramen noodles. Cut up the chicken and toss with the salad. Pour the dressing to taste over the top and toss well.

Source: Jill (my sister)
Ratings: 7 - Very Good 7

JEN'S NOTES: Don't crush the chicken ramen noodles too small or else you will just have crumbs.
Make sure to get Mr. Yoshida's ORIGINAL Gourmet Sweet & Savory Sauce (the Teriyaki is NOT the same and is not good). If you cannot find the sauce in the store (I usually find it at Costco), try this copycat recipe.
I bet it would be good to add other things like mandarin oranges, green or red peppers, pea pods, and carrots. Also think this would make a good wrap.
Sometimes I use water and/or low-fat mayo in place of some of the oil to make it less fat. Low-fat mayo in place of some of the oil also makes it not separate, but the original recipe always tastes best the way it is.

Italian Meatball Subs

This is such an easy freezer recipe - I LOVE it! This is another freezer meal Scott's sister shared with us as I was recovering from surgery. If you buy pre-made frozen Italian meatballs it makes for very easy prep, but also can be very high in fat. If you wanted to make your own meatballs you would have better control over the fat content.

Italian Meatball Subs

Servings: 6
Categories: Crock Pot, Freezer Recipe, Ground Beef & Turkey, Quick & Easy, Soups, Sandwiches, & Sauces, Vegetables

24 medium Italian meatballs -- cooked and frozen
15 ounces tomato sauce
15 ounces stewed Italian tomatoes
1/2 cup Parmesan cheese -- grated
1 envelope spaghetti sauce seasoning
6 each hoagie rolls
1 1/2 cups mozzarella cheese -- shredded

FREEZER DIRECTIONS:
PREPARATION: Place meatballs, tomato sauce, Italian tomatoes, Parmesan cheese, and seasoning in a labelled gallon freezer bag. You can freeze the rolls and cheese with the meatballs or buy them at serving time. If desired, place hoagie rolls and cheese in separate labelled freezer bags, and bag together with the meatballs. (Jen: I usually freeze the cheese and rolls with the meatballs, but usually don't bag the rolls with the rest because I don't want them to get smashed.)

TO SERVE: Thaw. Heat meatballs and sauce until cooked through. Serve on hoagie rolls topped with cheese. (Jen: I usually just pop the frozen meatballs and sauce into my little 2-quart slow cooker and cook on high for a few of hours.)

Source: Jodi
Ratings: 7 - Very Good 6
Serving Ideas : Serve with veggies and a green salad.

NOTES : The original recipe calls for only 5 hoagie rolls and 20 meatballs - 6 sandwiches just works better for me. The original recipe also calls for you to make homemade Italian meatballs.
JEN'S NOTES: If you don't have a spaghetti sauce seasoning mix on hand, it's not hard to find a recipe online. There are enough for 4 meatballs per sandwich. Scott has figured out that he likes to load up his sandwich with meatballs, so I have been adding extra meatballs just for him. Scott and I can't eat 6 sandwiches at once, so I usually cut the recipe in half. One sub is usually pretty filling, especially on a whole wheat hoagie roll.

Cranberry Pear Salad

This delicious Fall salad is what I'm bringing to Thanksgiving dinner.

Cranberry Pear Salad

Categories: Salads & Dressings, Vegetables

Dressing:
1/2 cup sugar
2 teaspoons onion (can use dehydrated) -- chopped
1/2 teaspoon salt
1 tablespoon poppy seeds
1/3 cup lemon juice
1 tablespoon Dijon mustard
1/2 cup oil

Salad:
2 large romaine lettuce (fresh or bagged)
1/2 cup Craisins
1 medium pear -- cubed
1 cup Swiss cheese -- shredded
1 cup cashews
1 medium apple -- cubed

Mix the dressing and chill. Mix the salad together and pour needed amount of dressing over the top.

Source: Good Things Utah
Ratings: 6 - Pretty Good 6

JEN'S NOTES : The original recipe calls for 2/3 cup olive oil, but I just didn't think it needed that much and I prefer safflower oil instead. You probably don't really need a whole cup of Swiss cheese and a whole cup of cashews, I just add things until it looks good.

Amy's Salsa

This salsa is so tasty and so easy we make it all the time. It's become a favorite in our home and for a lot of people we've shared it with. Thanks, Amy!

Amy's Salsa

Categories: Appetizers & Beverages, Healthy & Light, Low Iodine Diet, Quick & Easy, Vegetables

28 ounces canned tomatoes
2 each garlic cloves (2 to 4)
1/2 each jalapeno (1/2 to 1 1/2), seeded
3 handfuls fresh cilantro (2 to 3)
1/4 small onion (1/4 to 1/2)
1 teaspoon black pepper -- to taste
1 teaspoon salt -- to taste

Blend all ingredients in the blender until chopped and mixed well. It's best if you refrigerate several hours before eating. Keep leftovers refrigerated.

LOW IODINE DIET DIRECTIONS: Make sure to use no-salt canned tomatoes and iodine-free salt.

Source: Amy from an internet chat group for adoptive parents
Yield: 4 cups

JEN'S NOTES:  I almost always make this with regular Hunt's Fire Roasted canned tomatoes (NOT the garlic flavor) and it is delicious.  Amy said she adds a little more black pepper, which is good.  Usually I combine what the recipe says (being careful not to get too much jalapeno, onion, and cilantro), mix it up, taste, then add more of anything I think it needs (usually salt, black pepper, garlic, and/or jalapeno), remembering as the flavors develop some will get stronger.  I add jalapeno just until there is just a hint of spice.  Be careful not to overdo the onion or jalapeno because everything gets pulverized and the flavor can get way too strong very quickly.  Also, I've noticed that if I overdo the cilantro it doesn't taste as good.

Spinach Salad with Poppy Seed Dressing

Mary, my sister-in-law requested this recipe. She actually wanted the recipe for Poppy Seed Dressing, but the salad that goes with the dressing is so good I wanted to post it, too. I got this recipe years ago from our neighbor, Lynelle, and it is one of my favorite salads to make. We like to have this salad with grilled Teriyaki Chicken, also Lynelle's recipe

Spinach Salad with Poppy Seed Dressing

Servings: 4
Categories: Healthy & Light, Salads & Dressings

1 head red leaf lettuce -- torn
1 bunch spinach -- torn
1 pound bacon -- cooked and drained
OR 1/2 bottle real bacon bits
4 ounces swiss cheese -- grated
3 each mushrooms -- sliced
1/4 small purple onion -- chopped

DRESSING
1 1/2 cup canola oil
3/4 cup white vinegar
3/4 cup sugar
1 1/2 teaspoons grated onion
1 1/2 teaspoons salt
1 1/2 teaspoons poppy seeds
3/4 teaspoon dry mustard

Mix dressing and chill.

Toss lettuce and spinach in a bowl. Toss with remaining ingredients. Just before serving, top with dressing then toss the salad.

Source: Lynelle
Ratings: 7 - Very Good 7
Serving Ideas : Serve with Grilled Teriyaki Chicken.

JEN'S NOTES : I usually throw in some slivered almonds also for the crunch. This recipe makes A LOT of dressing. Usually 1/ 3 to 1/2 of the dressing is sufficient for the amount of salad in the recipe. I also add about 1-2 teaspoon mayonnaise and that keeps the dressing from separating immediately after you shake it up. Usually I dissolve the sugar in the vinegar and water before adding anything else. Also, I usually use dried onions - it's much faster. You can also use romaine or green leaf lettuce if you prefer. I've never used the regular cooked bacon before - I always use bacon bits. To me, a whole pound of regular cooked bacon seems like an awful lot.

Crock Pot Fajitas

I got this recipe from http://www.zonya.com/, my favorite nutrition website. I have used chicken and steak in this recipe, but it's a great recipe because you can use either chicken, beef, or pork and for beans you can use black, pinto, or kidney beans. Scott really likes these fajitas, and they are so easy.

Crock Pot Fajitas

Categories: Beef, Chicken, Crock Pot, Freezer Recipes, Healthy & Light, Low Iodine Diet, Pork & Ham, Quick & Easy, Vegetables

1 pound boneless, skinless chicken breasts, pork, or beef
1/2 large onion -- sliced
1 medium green bell pepper -- sliced
1 tsp garlic (2 cloves) -- minced
1 tsp ground cumin
15 ounces black beans, pinto beans, or kidney beans -- drained and rinsed
1 packet fajita seasoning mix (If you would like to make your own fajita seasoning you can find a recipe at http://www.allrecipes.com/ or http://www.topsecretrecipes.com/recipedetail.asp?sessionid=&login=yes&id=98&page=21)
flour tortillas
ripe tomatoes -- chopped
lettuce -- shredded
light sour cream
low-fat cheddar cheese -- shredded

4 to 8 hours before serving: Trim meat well of fat and cut into 6 portions. Place in slow cooker. Cut vegetables into strips and place in slow cooker. Add to slow cooker and mix well. Cook on HIGH 4 to 5 hours or on LOW 7 to 8 hours.

Just before serving: Remove meat from slow cooker and shred. Return shredded meat to pot and mix well. Warm tortillas in microwave. Use a slotted spoon to remove contents from slow cooker. Assemble fajitas with toppings of your choice.

FREEZING DIRECTIONS -
ADVANCED PREP:  Slice onions and green pepper (or use frozen onions and peppers, then they are already washed and sliced). Prep garlic.
PREPARATION:  Place meat and seasonings in a labelled freezer bag. Place veggies in separate labelled freezer bag. Bag these together in another labelled freezer bag. Make sure to reserve a can of beans in the pantry (or just throw them in with the chicken and freeze). Place tortillas in another labelled freezer bag and freeze with meat, if desired (I usually roll them up and wrap with foil to freeze).
TO SERVE:  Thaw meat (leave veggies in the freezer until you are ready to cook). Prepare as directed above. Probably could cook from frozen if you wanted.

GLUTEN FREE and SOY FREE DIRECTIONS:  Use gluten and soy free beans, fajita seasoning mix, tortillas, sour cream, and cheese.  You could also use corn tortillas.

DAIRY FREE DIRECTIONS:  Use a dairy free fajita seasoning mix.  Omit sour cream and cheese.

LOW IODINE DIRECTIONS:  Some doctors do not allow green peppers, so make sure to follow your doctor's instructions. Use homemade beans. Make your own fajita seasoning. Use corn tortillas or make your own LID-approved flour tortillas. No sour cream or cheese.

Source: http://www.zonya.com/
Internet Address: http://www.zonya.com/pdf/recipes/Crock_Pot_Fajitas.
Ratings: 7 - Pretty Good 7

NOTES : See http://www.zonya.com/pdf/recipes/Crock_Pot_Fajitas.pdf for the original recipe.
JEN'S NOTES: The first time I made this it was a little salty, so I might dial down the salt a little. Works well to use frozen, already cut up peppers and onions (in the freezer section at the store), make sure to add them frozen (do not thaw) or they will turn to mush. It filled my 3.5-qt slow cooker pretty well and it was kind of difficult to stir. The chicken was still a little frozen and I cooked it for 3.5 hours on Low, stirring once at 3 hours, and it was perfect. Smelled really good as it cooked. Made enough for 2 dinners for us. Scott said many times that it was pretty good, which means he really liked it.

Yoshida Chicken Rice Bowls

Technically you could make these rice bowls with any kind of meat and any kind of sauce. Yoshida Original Gourmet sauce is what we usually use because it's so easy. This is another one of those recipes that Scott likes, I think, because he can choose what he wants to top his rice with. Sometimes we do add more toppings such as almonds, pineapple (Scott's favorite), mandarin oranges, green onions, crunchy chow mien noodles, etc.

Yoshida Chicken Rice Bowls

Recipe By: Jen
Categories: Chicken, Freezer Recipes, Pasta, Grains, & Legumes, Quick & Easy, Vegetables

chicken breasts, no skin, no bone
Mr. Yoshida's Original Gourmet Sweet & Savory Sauce
frozen stir-fry vegetables
At Serving Time:
rice

ADVANCED PREP: None.

PREPARATION: Rinse ice off of chicken if frozen, but do not thaw. Place chicken in a labeled gallon freezer bag. Pour Yoshida sauce over the chicken. Squeeze all of the air out of the freezer bag and seal. Place frozen vegetables and chicken into another labeled freezer bag and lay flat to freeze.

TO SERVE: Remove frozen vegetables from the bag and leave in the freezer while you thaw and marinate the chicken in the fridge for 2-3 days. Preheat oven to 350 degreesF. Pour chicken and sauce into a baking dish and bake for 35 minutes or until chicken is cooked through. Remove chicken from oven and let rest 5-10 minutes. Cut up chicken into chunks and return to the baking dish. Meanwhile, cook rice and stir-fry frozen vegetables until done. Serve chicken and vegetables over rice.

(Of course, you don't have to do this as a freezer meal. Just let the chicken marinate overnight in the sauce and serve as directed above.)

LOW IODINE DIET DIRECTIONS: You could make this recipe LID by using your own homemade sauce (any LID-approved Asian-type sauce would do) and using basmati rice. Try this copycat recipe of Mr. Yoshida's Original Gourmet Sweet & Savory Sauce.

Ratings: 6 - Pretty Good 7.
Serving Ideas : This is fun to eat Hawaiian Haystack-style with lots of toppings like sliced almonds, crispy chow mien noodles, green onions, pineapple, mandarin oranges, etc.

NOTES : JEN'S NOTES: You can cook the rice before hand and freeze it with the chicken or cook it at serving time. Whenever I cook rice, I always make extra and freeze it in pint freezer Ziploc bags. You can make rice bowls with just about any kind of chicken and/or sauce. For company once we barbecued chicken seasoned with salt, pepper, garlic powder, and onion powder, and served it with 2 different kinds of Asian sauces. Everybody loved it. Make sure to buy the Mr. Yoshida's ORIGINAL GOURMET sauce - the Yoshida Teriyaki sauce is not as good IMO. We usually buy it in big bottles from Costco. You can go to http://www.mryoshidas.com/ for more info and recipes.