Friends in Natural Health

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Text Box: Some of our favorite recipes Text Box: Friends in Natural Health Recipes Roasted Vegetables Submitted by: Saundra Rated: 5 out of 5 by 603 members Prep Time: 15 Minutes Cook Time: 40 Minutes Ready In: 55 Minutes Yields: 12 servings "A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand." *For a healthier alternative, use sea salt instead of table salt. INGREDIENTS: 1 small butternut squash, cubed 2 red bell peppers, seeded and diced 1 sweet potato, peeled and cubed 3 Yukon Gold potatoes, cubed 1 red onion, quartered 1 tablespoon chopped fresh thyme 2 tablespoons chopped fresh rosemary 1/4 cup olive oil 2 tablespoons balsamic vinegar salt and freshly ground black pepper DIRECTIONS: 1. Preheat oven to 475 degrees F (245 degrees C). 2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture. 3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan. 4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned. This recipe appears in the Allrecipes "Tried & True Thanksgiving & Christmas" cookbook. Buy it online at http://www.shopallrecipes.com/ ALL RIGHTS RESERVED © 2007 Allrecipes.com Slow Cooker Beef Stew I Submitted by: Nancy Rated: 4 out of 5 by 498 members Prep Time: 20 Minutes Cook Time: 12 Hours Ready In: 12 Hours 20 Minutes Yields: 6 servings "Cubed meat is mixed with seasoned flour and cooked with vegetables, beef broth, garlic, Worcestershire sauce, and paprika." *For a healthier alternative, use sea salt instead of table salt. INGREDIENTS: 2 pounds beef stew meat, cut into 1 inch cubes 1/4 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 clove garlic, minced 1 bay leaf 1 teaspoon paprika 1 teaspoon Worcestershire sauce 1 onion, chopped 1 1/2 cups beef broth 3 potatoes, diced 4 carrots, sliced 1 stalk celery, chopped DIRECTIONS: 1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery. 2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours. This recipe appears in the Allrecipes "Tried & True Slow Cooker & Casserole" cookbook. Buy it online at http://www.shopallrecipes.com/ ALL RIGHTS RESERVED © 2007 Allrecipes.com Slow Cooker Fifteen Bean Soup Submitted by: Joanne Rated: 4 out of 5 by 18 members Prep Time: 20 Minutes Cook Time: 8 Hours Ready In: 8 Hours 20 Minutes Yields: 6 servings "Allow nine hours to assemble and cook this ham, bean and cabbage soup seasoned with chili powder and fresh sage." *For a healthier alternative, use sea salt instead of table salt. INGREDIENTS: 1 large, meaty ham hock 4 slices bacon, diced 3 onions, chopped 3 carrots, diced 1 small head cabbage, shredded 3 tablespoons chili powder 1 clove garlic, minced 1 (8 ounce) package 15 bean mixture, soaked overnight 1 (28 ounce) can crushed tomatoes 1 teaspoon chopped fresh sage salt and pepper to taste DIRECTIONS: 1. Place the ham hock in a 5 to 6 quart slow cooker, and fill half way full with water. Set to High. 2. Heat a large skillet over medium heat. Cook the bacon for a few minutes, then add onions, carrots, and cabbage. Cook, stirring frequently for about 5 minutes. Stir in chili powder and garlic; cook for 2 more minutes. Transfer the mixture to the slow cooker, and add beans, tomatoes, and sage. 3. Cover, and cook 2 hours on High. Reduce heat to Low, and cook for 6 to 7 hours, or until beans are tender. Transfer ham hock to a cutting board, remove meat from bone, and return meat to slow cooker. Season with salt and fresh ground pepper to taste. This recipe appears in the Allrecipes "Tried & True Slow Cooker & Casserole" cookbook. Buy it online at http://www.shopallrecipes.com/ ALL RIGHTS RESERVED © 2007 Allrecipes.com Spicy Thai Shrimp Pasta Submitted by: Tiffani Rated: 4 out of 5 by 4 members Prep Time: 15 Minutes Cook Time: 5 Minutes Ready In: 8 Hours 20 Minutes Yields: 6 servings "Thin rice noodles, peanut sauce, and plenty of shrimp make this Asian style dish a perfect cold accompaniment for grilled foods - or try it warm as an entree!" INGREDIENTS: 1 (12 ounce) package rice vermicelli 1 large tomato, diced 4 green onions, diced 2 pounds cooked shrimp, peeled and deveined 1 1/2 cups prepared Thai peanut sauce DIRECTIONS: 1. Bring a large pot of water to a boil. Add rice vermicelli, and cook 3 to 5 minutes or until al dente; drain. 2. In a medium bowl, toss together rice vermicelli, tomato, green onions, shrimp, and peanut sauce. Cover, and chill in the refrigerator 8 hours or overnight. ALL RIGHTS RESERVED © 2007 Allrecipes.com Caribbean-Spiced Roast Chicken Submitted by: MICHELLE0011 Rated: 4 out of 5 by 45 members Prep Time: 15 Minutes Cook Time: 1 Hour 30 Minutes Ready In: 1 Hour 45 Minutes Yields: 4 servings "Tropical flavors of lime, ginger, thyme, clove, and rum make this chicken really delicious." *For a healthier alternative, use sea salt instead of table salt. INGREDIENTS: 1 1/2 tablespoons fresh lime juice 2 fluid ounces rum 1 tablespoon brown sugar 1/4 teaspoon cayenne pepper 1/4 teaspoon ground clove 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1 teaspoon black pepper 1/2 teaspoon salt 1/2 teaspoon dried thyme leaves 1 (3 pound) whole chicken 1 tablespoon vegetable oil DIRECTIONS: 1. Preheat oven to 325 degrees F (165 degrees C). 2. In a small bowl, combine the lime juice, rum, and brown sugar; set aside. Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme leaves. Brush the chicken with oil, then coat with the spice mixture. 3. Place in a roasting pan, and bake about 90 minutes, until the juices run clear or until a meat thermometer inserted in thickest part of the thigh reaches 180 degrees F. Baste the chicken with the sauce every 20 minutes while it's cooking. Allow chicken to rest for 10 minutes before carving. ALL RIGHTS RESERVED © 2007 Allrecipes.com Herbed Chicken Pasta Submitted by: Corwynn Darkholme Rated: 4 out of 5 by 58 members Yields: 4 servings "Tender strips of chicken are sauteed with mushrooms, onions, garlic and basil, with a handful of chopped tomatoes tossed in to finish the sauce. Serve this aromatic medley over your favorite pasta and sprinkle with Parmesan cheese." *For a healthier alternative, use sea salt instead of table salt. INGREDIENTS: 1 pound uncooked linguine 2 teaspoons Olive oil 1 1/2 cups fresh sliced mushrooms 1/2 cup chopped onion 1 clove garlic, minced 1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces 1/2 teaspoon salt 1/2 teaspoon dried basil 1/4 teaspoon ground black pepper 2 cups chopped tomatoes 1/4 cup grated Parmesan cheese DIRECTIONS: 1. Cook pasta in about 4 quarts of boiling salted water until al dente. Drain. 2. Meanwhile, heat oil in a large nonstick skillet over medium high heat until hot. Add mushrooms, onions, and garlic; saute 2 minutes. Add chicken, salt, basil, and pepper; saute 5 minutes, or until chicken is done. Add chopped tomato, and saute an additional 2 minutes. 3. Serve chicken herb sauce over pasta. Sprinkle with Parmesan cheese. ALL RIGHTS RESERVED © 2007 Allrecipes.com Bean and Sausage Gumbo Submitted by: Bill Green INGREDIENTS: 1 large can of diced tomatoes (28 oz) 1 lb of 15 mixed beans 1 lb of all natural smoked sausage links cut in to small pieces 3 medium sliced yellow onions 1 bell pepper sliced 2 cups of whole grain rice 2 tsp of chili powder 2 1/8 tsp McCormick’s jerk seasoning 4 tsp Mrs. Dash seasoning 1/8 tsp cayenne ¼ tsp celery seeds 2 bay leaves 1 tbl Worcestershire sauce 3 cloves fresh minced garlic Sea salt DIRECTIONS: 1. Soak beans over night, remove any floating beans, then rinse 2. Put the beans in a large pot (9 qt) and add all of the ingredients except for rice 3. Cover with water by about 1 inch 4. Bring to a boil then reduce heat to low and let simmer covered for 3 hours stirring occasionally, then add rice. 5. Continue cooking for another hour or until rice is soft. *Ingredients should be changed to suit your taste* ALL RIGHTS RESERVED © 2008 FriendsinNaturalHealth.com Bean and Bacon soup Submitted by: Bill Green INGREDIENTS: 1 large can of diced tomatoes (28 oz) 1 lb of 15 mixed beans 1 ½ lb of smoked bacon pieces 3 qts water 1 medium white onion sliced 3 cloves fresh minced garlic 1 tbl cornstarch 1 tbl McCormick’s jerk seasoning 1 tbl Mrs. Dash seasoning DIRECTIONS: 1. Soak beans over night, remove any floating beans, then rinse 2. Put the beans in a large pot (9 qt) and add all of the ingredients 3. Bring to a boil then reduce heat to low and let simmer covered for 4 hours stirring occasionally. *Ingredients should be changed to suit your taste* ALL RIGHTS RESERVED © 2008 FriendsinNaturalHealth.com Turkey burgers patties Submitted by: Bill Green INGREDIENTS: 2 lbs ground turkey 1/8 tsp cayenne 1 tsp McCormick’s jerk seasoning 1 tsp Mrs. Dash seasoning ¼ poultry seasoning 2 eggs 1 tsp soy sauce 1 tsp olive oil 4 tbl Worcestershire sauce 2 cloves of fresh minced garlic DIRECTIONS: 1. mix all the ingredients together well and make 4 or more patties. 2. Grill and serve with or without whole wheat buns *Ingredients should be changed to suit your taste* ALL RIGHTS RESERVED © 2008 FriendsinNaturalHealth.com