This is the perfect quick, healthy and easy weeknight dinner.  You will never believe how great the salmon tastes from a microwave.  The Ziploc Steam Bag and microwave make the perfect pair.   I saw this recipe demonstrated at a Taste of Home Cooking Show and this  is from the their “Quick and Simple” magazine.  Let me know your favorite Ziploc Zip ‘n Steam Bag Recipes!

Ingredients

1 Tsp. Grated Orange Peel

1 Tsp. Balsamic Vinegar

1 Tsp. Honey

1/4 Tsp. Salt

2 Salmon Fillets (6-8 oz each)

Dipping Sauce

3 TBSPs. Orange Juice

1 TBSP. Balsamic Vinegar

1/2 Tsp. Honey

Pinch of Salt

Directions

1.  In a small bow, whisk together orange peel, vinegar, honey and salt.

2.  Brush this over the Salmon.

3.  Put seasoned salmon into a Ziploc Zip ‘n Steam Bag.

4.  Microwave for 3 1/2 minutes.  Salmon should easily flake.

5.  While Salmon is in microwave, make the dipping sauce.  Combine the orange juice, vinegar, honey and salt.

6.  Remove Salmon from bag and serve with dipping sauce.

Beef Stroganoff is my husband, Mike’s, favorite dish.  Lucky for me it’s pretty easy.  This good for your soul homemade dish is great to make on a Sunday and enjoy the delicious smells that come from the slow cooker all afternoon.  Start the week off right with a nice family dinner and enjoy the leftovers later in the week.  This recipe also freezes well!

Ingredients

Boneless Beef Chuck Roast 2-4lbs.

2 Cans, Cream of Mushroom Soup-Healthy Selection

10 oz. Canned or Fresh Baby Bella Mushrooms

1 Envelope Lipton Recipe Secrets, Beefy Onion Soup Mix

1 Small Onion, Chopped

1/4 Cup Flour

Directions

1.  Combine all the above ingredients in a slow cooker.

2.  Cook on high for 6 hours.  I usually turn the meat every couple of hours, if I’m home.  When the beef begins to “shred”, it is ready.

3.  Serve over rice and top with desired amount of sour cream.

I love the texture and taste of coconut and am always looking how to incorporate it into new foods.  Try these Coconut Bars and see what you think.

Ingredients

Crust

1 (18.5 oz) pkg. White Cake Mix-I prefer Duncan Hinze mixes

1/4 Cup Butter

1/4 Cup Coconut

1/4 Chopped Pecans

2 Large Eggs

Topping

1 (14 oz) Can Sweetened Condensed Milk

1 Large Egg

1 Tsp. Vanilla

1  1/3 Cups Coconut, Divided

1 Cup Chopped Pecans

Directions

1.  Preheat oven to 350 Degreess.

2. Spray a 9×13 inch pand with cooking spray.

3.  In a bowl mix together the Crust ingredients and spread into the  prepared cake pan.

4.  In another bowl, combine the milk, eggs and vanilla-Beat well.

5.  Fold in one cup of the coconut and the pecans.

6. Spread evenly over the crust in the pan.

7.  Sprinkle with the remaining 1/3 cup of coconut.

8.  Bake 30-40 minutes or until golden brown.

Sometimes you need a snack that requires not too much work, but goes a long way.  Try these flavored pretzels for a change.  They are also great to put into smaller baggies, tie with ribbon and sell for fundraisers.

Ingredients

2 (15 oz.) bags of pretzels-I like the small pretzels best

1 Bottle of Orville Redenbacher Buttery Oil

1 Tablespoon Dill Weed

1 Pkg. Hidden Valley Ranch Dressing (Powder Form)

1 Tablespoon Garlic Powder

Directions

1.  Mix oil, dill weed, Ranch Dressing & garlic powder in microwave safe bowl.

2. Heat mixture in microwave (2-3 minutes) but do not boil

3.  Pour mixture over pretzels and toss.

*My hint on mixing and storing the pretzels is to:  Divide pretzels into two 9 x 13 pans, with lids, and shake to coat.  I usually shake the container a few times before serving.  Also, making this a day or two in advance helps the flavor to set-in.*

This recipe comes from my husband’s family.  Trust me, you will never make lemon bars from a boxed mix again.  They are fabulous, find out for yourself!

Ingredients

1 (14 oz.) Can Sweetened Condensed Milk

1/2 Cup Lemon Juice (from real lemons)

1 and 1/2 Cups Flour

1 Cup Rolled Oats

1 Cup Brown Sugar

1 Teaspoon Baking Powder

2/3 Cup of Butter (Softened)

Directions

1.  Heat Oven to 350 Degrees and Grease a 9 x 13 in pan with cooking spray.

2.  In a small bowl, combine the sweetened condensed milk and lemon juice.  Mix well and set aside.

3.  In a large bowl, combine the remaining ingredients and mix until crumbly.

4.  Press half of the crumbly mixture into the greased pan.

5.  Spread Lemon mixture over pressed crust.

6.  Sprinkle remaining crumb mixture over the top.

7.  Bake for 25-30 minutes until golden brown.

8.  Bars will be soft and be sure to keep refrigerated.

9.  Dust with powdered sugar, if you wish before serving.

I enjoy this recipe for sloppy joes for several reasons…it has a new spin on the traditional flavor, it’s great to serve for a gathering and keep warm in the slow cooker and finally, it freezers well.  Serve on hamburger buns or if you’re watching carbs, it is great served alone.

Ingredients

2 lbs. Ground Beef or Turkey

1 (10 oz.) Can Diced Tomatoes with Green Chilies “Rotel” (Drained)

1/4 Cup Ketchup

1/4 Brown Sugar

1 Tablespoon Worcestershire

2 Teaspoons Dried Mustard Seed

Hamburger Buns

Directions

1.  Brown meat in a skillet and drain any fat.

2.  Stir in the remaining ingredients and simmer for 5 minutes.

3.  Spoon onto buns and enjoy!

This is always a crowd pleaser.  I remember this gooey cheese dip being a part of many family celebrations.  I hope you too make it a tradition.  Enjoy!

Ingredients

*You can easily double this recipe by changing out the one cup measurements for two cup measurements.  It is pretty rich tasting dip, so a little goes a long way! *

1 Cup Vidalia Onion (Chopped and Sauteed in olive oil)

1 Cup Shredded Swiss Cheese

1 Cup Parmesan or Parmesan Reggiano Cheese (you can substitute Swiss Cheese  in place of the parmesan if you would like)

1 Cup Helman’s Mayo

Directions

1.  Saute Onions

2. Combine the onions, cheeses and Mayo in either an oven proof baking dish or hollowed out bread bowl.

3.  Bake for 30-45 minutes (depending on 1 cup or 2 cup recipe) in a 350 Degree oven.

This can be served with remaining bread pieces from bread bowl, crackers or tortilla chips.

*This was just update to include sour cream*

I recently discovered that I enjoy Guacamole.  It also has great health benefits.   This is a popular item to bring to a gathering and looks great on a bright colored platter.  Enjoy with tortilla chips!

Ingredients

4 Avocados

1 Small Onion (Finely Chopped)

1 Garlic Clove (Minced) OR 1 Tsp. Garlic Powder

1 Can Mexican Rotel (Drained)

8 oz. Sour Cream

1 Tsp. Cumin Powder

Juice of one Lime

Salt & Pepper to Taste

Dash of Cilantro

Directions

1.  Peel & Mash Avocados in a bowl.

2.  Mix in, sour cream, onion, garlic, cumin,  Rotel, lime juice, salt & pepper and cilantro.

3.  Chill for 45 min-an hour before serving as this helps to blend the flavors.

**If you need to freshen the Guacamole Dip the following day, just squeeze a wedge of fresh lime juice over the dip!**

Having an overnight guest?  You’ll surely want to give this breakfast casserole a try.  The best part is you can combine the ingredients the night before and then just bake in the oven the following morning.  This recipe was found in an advertisement for Johnsonville Sausages.

Ingredients

1 Package (12 oz) Breakfast Sausage Links

6 English Muffins, cut into 1-inch cubes

1/4 Cup Melted Butter

1 Cup Shredded Cheddar Cheese

1 Cup Shredded Mozzarella Cheese

1/2 Cup Chopped Onion

1/2 Cup Red Pepper

12 Eggs

2 Cups Milk

1/2 Tsp. Salt

1/2 Tsp. Pepper

1/4 Cup Bacon Bits

Directions

1.  Cook Sausage according to  package Directions.  Cool Slightly; Cut into 1/4-inch slices. 

2.  Place English Muffin Cubes in a greased 9 x 13 pan and drizzle with butter. 

3.  Next, Layer with sausage, cheese, onion and red pepper.

4.  In a separate bowl, Combine the eggs, milk, salt & pepper.  Pour mixture over cheese.

5.  Sprinkle with Bacon bits.

6.  Refrigerate overnight.

The Following Morning:

1.  Remove pan from the refrigerator 30 minutes prior to baking.

2. Bake uncovered in a 350 Degree oven for 45-50 minutes or until a toothpick (inserted in the middle) comes out clean.

3.  Let Stand 5 minutes before serving.

You can change the flavor of this whip salad easily.  It adds color to any meal or gathering.  Be creative and make it coordinate with your dinner theme.

Ingredients

1 small package of  Jell-O; sugar free ( I usually use lime, but cherry, orange, lemon any flavor will do)

1/4 Cup Sugar

1 Cup Boiling Water

3/4 Cup Cold Water

8 oz. Cool Whip

Directions

1.  Dissolve Jell-O Packet and sugar into boiling water.

2.  Add cold water to the above mixture and let setup in the refrigerator (3-4 hours).

3.  Add cool whip and mix/beat until well blended.

4.  Put back in refrigerator and continue to set for an additional couple of hours.