• 1 C Israeli couscous (large pearl)
• 1 C cherry tomatoes, cut in half
• 1 C cucumber cut into bite-size pieces
• Diced red onion
• 6 Tbsp extra virgin olive oil
• 2 Tbsp red wine vinegar
• 4 oz feta cheese crumbles
• 1/2 C Kalamata olives
• salt & pepper

Cook couscous according to directions on package.  Meanwhile, combine remaining ingredients in a bowl.  Add couscous.  Stir well.  Chill 4-6 hours before serving.

• 5 (15-ounce) cans of green beans, drained (I’ve also substituted a couple cans of wax beans for a little variety in color)
• 12 slices bacon (cooked until slightly crispy, then cut into large pieces)
• 2/3 C brown sugar
• 1/4 C butter, melted
• 7 tsp soy sauce (or 2 Tbsp + 1 tsp)
• 1 1/2 tsp garlic powder

Preheat oven to 350 degrees. (Note: I’ve successfully made these several times in a foil pan on the grill). Place the drained green beans in a 9×13 pan.  Sprinkle with the cooked bacon pieces.  Combine the sugar, butter, soy sauce, and garlic powder in a small bowl.  Pour over the green beans and bacon.

Bake uncovered at 350 degrees for 40-45 minutes.  Remove from oven and serve.

• 1 (24-ounce) container of refrigerated mashed potatoes, warmed (I used Reser’s)
• 1 C frozen corn, thawed
• 1 1/2 C shredded Cheddar cheese, divided
• 1/4 C sliced green onions (I substituted some chives from my garden)
• 1 (18-ounce) container refrigerated BBQ pork (I used Lloyd’s)
• 1 ounce BBQ potato chips, coarsely crushed (original recipe calls for plain potato chips)

Preheat oven to 375 degrees.  Spray an 11×7 baking dish with nonstick cooking spray.

In a medium bowl combine the mashed potatoes, corn, 1 C cheese, and green onions.  Mix well.  Spoon the mixture into the prepared baking dish.  Evenly spoon the BBQ pork over the potatoes, then top with remaining cheese and the potato chips.

Bake 25-30 minutes.  Serves 6.  391 calories per serving.

• 4 C fresh rhubarb, cut into 1/2 inch pieces
• 1 (1/3 ounce) package fat free sugar-free strawberry gelatin
• 1 (18 ounce) package white cake mix
• 3 egg whites
• 1/3 C applesauce (or as much as oil called for by your cake mix)
• 1 1/3 C water (or as called for by your cake mix)

Topping:

• 1/2 C brown sugar
• 2 Tbsp white sugar
• 1 tsp cinnamon

• 15 full sheets of graham crackers
• 1/2 C chopped pecans (2-oz bag) (original recipe calls for 1 cup…I’ll probably go with 1 cup next time)
• 1 C butter (2 sticks)
• 1 C brown sugar
• pinch of salt
• 1 C mini chocolate chips, semi-sweet

Preheat oven to 350 degrees.  Line a 12×17 cookie sheet with parchment paper. Break graham crackers into quarters and lay out on parchment paper. Sprinkle the pecans evenly over the graham crackers.  In a small saucepan, melt the butter then add brown sugar and a pinch of salt.  Stir well and bring to a boil.  Boil 2-3 minutes, stirring constantly.  Pour the butter/sugar mixture evenly over the graham crackers and pecans, then bake in the oven for 15 minutes.  Top immediately with the chocolate chips.  (You could also spread the chocolate chips once melted, or melt ahead of time and drizzle.  I just left the chocolate in chip-form).  Allow bars to sit until hardened.  You can refrigerate for 30 minutes to help speed up the process.  Break into bars.

60 servings.  81 calories per serving (when using 1/2 C pecans)

• 1 lb ground beef (93/7)
• salt, pepper, onion salt
• 1 can (10-1/2 ounces) condensed French onion soup, undiluted (I used Campbell’s)
• 1/2 C beef gravy (I used the store brand – Essential Everyday)
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 Tbsp all-purpose flour
• 1 Tbsp cold water
• Hot cooked noodles
  

In a large skillet, brown the ground beef; drain and season. Stir in the soup, gravy and mushrooms. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.
In a small bowl, combine flour and water until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over hot cooked noodles. Yield: 4 servings.  (236 calories per serving; DOES NOT include the noodles)

• 3/4 C milk
• 2 Tbsp white vinegar
• 1 C all-purpose flour
• 2 Tbsp white sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 egg
• 2 Tbsp butter, melted

Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.

Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.

Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

• 1 ripe banana
• 1 tsp baking powder
• 1 egg
• pinch of salt
• 1/2 tsp vanilla
• 1 Tbsp butter, melted
• 1 Tbsp canola oil
• 3 Tbsp 2% milk
• 1/2 C rolled oats
• 1/4 C whole wheat flour
• 3 Tbsp mini semi-sweet chocolate chips

Preheat griddle to 325 degrees.  Mash together the banana and baking powder.  Add the egg, salt, vanilla, butter, oil, and milk.  Stir well.  Add the rolled oats and flour.  Stir in until combined.  Fold in the chocolate chips.  Pour approximately 1/4 C of batter onto the griddle.  Spread slightly with a spoon.  Cook 2-4 minutes per side.  Serve with maple syrup.  Makes 5-6 small pancakes.

• 2 8-ounce pkgs of lite cream cheese, room temperature
• 1 packet Hidden Valley ranch salad dressing & seasoning mix
• 1 4.25-ounce can of chopped black olives, drained
• 1 4-ounce can of diced green chilies, drained
• 1/2 C cheddar cheese (or Mexican)
• 8 large burrito-size flour tortillas

Use a mixer to blend the cream cheese and ranch dressing mix.  Stir in the olives, chilies, and cheese.  Spread each tortilla with a thin layer of the cream cheese mixture.  Tightly roll up each tortilla.  Repeat until all the tortillas and cream cheese mixture have been used.  Cover with plastic wrap and refrigerate for 2-3 hours.  Cut into 1/2-inch slices and stack on a serving plate.  Discard the end pieces or save for snacking.  Cover serving plate with plastic and refrigerate until ready to serve.  Good alone or serve with salsa.

• 3 C old fashioned rolled oats (not instant)
• 1/2 C roasted and salted sunflower kernels
• 1/2 C roasted and salted pepitas
• 1/4 C sesame seeds
• 1/2 Tbsp wheat germ
• 1/4 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 C water
• 1/4 C canola oil
• 1/2 C honey
• 2 Tbsp brown sugar
• 1/2 tsp pure vanilla extract
• 1 C dried fruit – optional (cranberries, cherries, apricots, dates, figs, and/or raisins)

Preheat oven to 325 degrees.  Line a baking sheet with parchment paper.

In a large bowl, combine the oats, seeds, pepitas, wheat germ, cinnamon, and salt.

In a small saucepan, stirring constantly, bring just to a boil the water, oil, honey, sugar, and vanilla.  Pour the mixture over the dry ingredients and stir until well-coated.  Spread onto the prepared baking sheet and bake for 25-35 minutes, until golden brown, stirring occasionally so the mixture browns evenly.  Place pan on a wire rack to cool.  The granola will be sticky when it comes out of the oven, but will become crisp and dry as it cools.  Once completely cool, store in an airtight container.

Note: original recipe called for 1/2 c whole raw almonds as well.  I made mine without.  I love raisins in my granola, but my husband doesn’t, so I made mine without and will add them or other dried fruit to my own servings.  Without the fruit, I got a total of 2860 calories.  I weighed my finished product (21 ounces) so I estimate 136 calories per ounce.