Orange-Strawberry Juice Froth - Kristi D.

Orange-Strawberry Juice Froth - serves 6

2 cups orange juice
1 1/2 cups apricot nectar
1 cup frozen, sweetened strawberries

In blender, process ingredients for about 20 seconds, or until smooth and frothy.
Serve immediately.

Vege Appetizer - Ginger G.

Fruit Salad - Heather W.

Fruit Salsa - JoAnne

1 c. finely chopped strawberries
1 med. orange peeled and finely chopped (1/3 cup)
2 lg. or 3 sm. kiwi peeled and finely chopped (2/3 cup)
1/2 c. chopped fresh pineapple or 8 oz. can crushed & drained
1/4 c. thinly sliced green onion
1/4 c. finely chopped yellow pepper
1 T. lemon juice
1 fresh jalapeno seeded and chopped

Combine all and cover and chill for 6-24 hours.

serve with chips

Healthy Snack - Melissa C.

Pudding and Graham Crackers

Roasted Potatoes - Melissa C.

Roasted Potatoes

6 medium potatoes, peeled
¼ cup margarine, melted
1 tsp sweet basil
1 tsp salt 
2 T bread crumbs
½ cup shredded mozzarella cheese
Slice potatoes (accordion effect). Place in greased baking dish. Combine margarine, basil, and salt. Brush on top of potatoes. Bake 425 degrees for 40 minutes. Sprinkle with bread crumbs and cheese. Bake 10 minutes longer or until done.

Fiber One Crunchy Fudge Cookies - Mindy S.

1 box Betty Crocker® fudge brownie mix 2 cups Fiber One® original bran cereal 2 tablespoons miniature semisweet chocolate chips 1/8 teaspoon ground cinnamon 1/3 cup water 1 tablespoon vegetable oil 2 teaspoons vanilla 1 egg

1. Heat oven to 350°F. Spray cookie sheets with cooking spray. In large bowl, mix ingredients with spoon. Drop dough by rounded tablespoonfuls 2 inches apart on cookie sheets. 2. Bake 10 to 12 minutes until set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely. Store in tightly covered container. Freeze up to 2 months if desired.

Cucumber Salad - Debbie H.

Slice cucumbers

Slightly cover with rice vinegar

2 drops sesame oil

Salt & pepper

Slice purple onion & make rings

Marinate before serving

Cottage Cheese Dip - Sherry W.

Mix ingredients to taste:

Cottage cheese

Cheddar cheese

Celery Salt

serve with crackers

Calico Beans - Debi W.

1 lb. ground beef - browned

1 lb. bacon (Debi cooks hers but some people don't)

1/2 c. chopped onion

2 t. prepared mustard

4 t. vinegar

3/4 c. brown sugar

1/2 c. ketchup

1 lg. can Bush's baked beans

1 can green beans

1 can garbanzo beans

1 can canelli beans

1 can black beans

Drain all the beans except the bush's baked beans.

Brown ground beef, add onions and cook until onions are clear.  Add bacon, mustard, vinegar, ketchup and brown sugar.  Add beans.  Cook in crockpot on high 3 hours or in oven at 350 degrees for 40 min.

*To make this more healthy you could use turkey burger.  I used 7% fat ground beef and there wasn't any fat that cooked out.  Also turkey bacon or 1/2 the bacon, I used low salt bacon.  You can use any kind of beans you want to use, you don't have to use bushes, you could just use pork-n-beans and add a bit more ketchup, mustard, vinegar and sugar.

Quick & Easy 100% Whole Grain Bread - Tiffany C.

Mix:

8 cups whole grain flour (wheat or spelt)

2 T. yeast

1/2-3/4 cup gluten (if you don't have gluten, use extra oil as per instructions below.)

2 T. Dough Enhancer, from the Kitchen Kneads store (this is optional, but it helps the bread stay really moist longer.)

Mix above ingredients until yeast is well blended with the flour.

Add:

6 cups of semi-hot water (from the tap, not boiling water).

Mix together for 1 minute with an electric mixer (2 minutes by hand, stirring constantly).

Let mixture sit with a cloth over the bowl for exactly 10 minutes (to get yeast working).

Add:

1 cup honey

1/2 cup oil (use 2/3 cup oil if you want bread to be extra, extra moist or if you didin't use gluten)

2 T. salt

6-7 additional cups of whole grain flour

Mix all together for 6 minutes with electric mixer or 10 minutes by hand.

Set oven to 170 degrees

Grease pans well.

Divide dough into 4-5 loaves (five 8" pans or four 9" pans or whatever fits...), and put in pans immediately set in preheadted oven.

Bake bread for 20 minutes.

After baking 20 minutes at 170 degrees,

turn oven to 350 degrees (without opening oven door), and bake 30 minutes more.

After bread is done baking to a golden brown, remove bread from tins to cool completely before storing.  Freezes well and lasts for days stored at room temperature and is always moist.