Image Source: myrecipes.com

Cucumber-Yogurt Dressing
Combine and chill:
1  c  plain fat-free yogurt
½  c diced seedless cucumber
¼  c  minced red onion
1  tsp  fresh lemon juice

Source: find.myrecipes.com

Image Source: allrecipes.com

Strawberry Syrup

Bring to boil:
½ c sugar
1 c water
1 T Magic Mix

Gradually add and bring to a boil. Reduce heat and simmer 20 mins:
1 ½ c mashed strawberries

Image Source: everydayfoodstorage.blogspot.com

Blender Wheat Pancakes
Blend on highest speed for 4-5 minutes:
1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water)
1 Cup Wheat Kernels, whole & uncooked

Add and blend on low:
2 Eggs (2 T. powdered eggs 1/4 C. Water)
2 tsp Baking Powder
1-1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar

Recipe Source: everydayfoodstorage.blogspot.com

Moroccan-Style Stuffed Acorn Squash

2 large acorn squash, halved and seeded

Brush squash. Bake 30 minutes in preheated 350º oven. Keep warm while preparing stuffing:
2 T brown sugar
1 T butter, melted

Heat and cook for 5 minutes
2 T olive oil (heat this first)
2 cloves garlic, chopped
2 stalks celery, chopped
2 carrots, chopped

Mix in and continue cooking until veggies are tender:
1 c garbanzo beans, drained
½ c raisins
1 ½ T ground cumin
salt and pepper to taste

Pour into mixture. Cover and turn off heat for 5 minutes. Stuff squash halves
1 (14 ounce) can chicken broth
1 cup uncooked couscous

Source: allrecipes.com

Image Source: www.gfutah.org

Taco Soup

Mix and cook until hot:
1 lb ground beef, browned and drained
1 (15 oz) can stewed tomatoes
1 (10 oz) can tomato soup
1 (10 oz) can vegetable soup
1 (15 oz) can corn, drained
1 (15 oz) can kidney beans, drained and rinsed
¾ c salsa
1 c water
2 T taco seasoning
2 T chili powder

Recipe Source: Girlfriends on the Go: A Busy Mom’s Guide to Make Ahead Meals by Suzie Roberts

Step 1: Tear up slices of whole wheat bread

Step 2: Food process into crumbs

Step 3: Toast in oven on 200 for 45 minutes, turning halfway through

Image Source: allrecipes.com

Zucchini with Chickpea Stuffing

Scoop out flesh and chop. Place shells in greased dish:
4 zucchini, halved

1 T olive oil: heat
1 onion, chopped: sauté 5 minutes
2 cloves garlic, crushed: sauté 2 more minutes
chopped zucchini: sauté 5 minutes

Mix and food process until smooth. Spoon into shells.
Sauteed zucchini
1 tsp ground coriander
1 ½ tsp ground cumin
1 can chickpeas
½ lemon, juiced
2 T fresh parsley, chopped
salt and pepper

Bake 350º for 30-40 minutes.

Recipe Source: www.allrecipes.com

Couscous-Stuffed Artichokes
Prepare and Steam:
4 large artichokes

Bring to a boil:
1 ½ c chicken broth
1 tsp curry powder
¾ tsp ground cumin
½ tsp garlic salt

Remove from heat. Stir in and let stand 5 minutes, covered.
1    cup instant couscous
¼   cup currants

Stir in:
½   cup sliced green onion
½   cup toasted slivered almonds, chopped

Combine and stir in. Stuff artichoke
½   teaspoon grated lemon peel
2    tablespoons lemon juice
2    tablespoons vegetable oil

Optional: Serve with plain lowfat yogurt

Recipe Source: www.artichokes.org

Image source: fromprinttoplate.blogspot.com

Combine and warm:
1 small can pumpkin
1 can chicken broth
1 can coconut milk
1 can white beans, rinsed
1 tsp ground sage
salt and pepper to taste

I prefer to eat this over rice or potatoes. My husband prefers it as a soup.

Recipe Source: Lehi North Stake Relief Society Cookbook

4 medium artichokes

Mix and drizzle over artichokes:

1/2 c butter, melted

3 T basil pesto

Sprinkle over artichokes:

1/4 c Italian bread crumbs