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

Preheat oven to 475 degrees F (245 degrees C).

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.

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.

Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

I just may decide I love broccoli!  Enjoy!

2 bunches broccoli, cut into 1 to 1 1/2-inch long florets
1 medium shallot, roughly chopped
1 pint cherry tomatoes, whole
3 cloves garlic, roughly chopped
1/2 teaspoon red pepper flakes
4 tablespoons olive oil
Salt and freshly ground black pepper

Preheat oven to 450 degrees F.

Add broccoli to a large bowl. Add the shallots, cherry tomatoes, garlic and red pepper flakes with 4 tablespoons oil in large bowl. Sprinkle with salt and pepper. Toss to coat and spread onto large baking sheet. Roast until the stems are tender-crisp and lightly golden brown, about 18 minutes.

I love watching The Neely’s on TV.  I knew I would love this recipe as soon as I saw Gina and Pat make it.  I hope you enjoy it with or without my changes.  It was a great side dish!

2 pounds sweet potatoes, peeled and cut into cubes
1/2 Vidalia onion, finely chopped
1 red pepper, seeded and finely chopped
4 green onions, thinly sliced
1/3 cup mayonnaise (I used light mayonnaise)
2 tablespoons orange juice (I added 3 tablespoons of orange juice)
1 teaspoon smoked paprika
1/2 teaspoon ground cumin (I left this out)
Salt and freshly ground black pepper (I used freshly ground salt and black pepper)

Add the sweet potatoes to a large pot of cold salted water. Bring to a boil over medium-high heat and cook the potatoes until tender, about 15 minutes. Drain the potatoes and let cool in a colander.

Once the potatoes are cool, transfer to a large serving bowl and add the onion, red pepper, and green onions.

In a separate bowl, add the mayonnaise, orange juice, smoked paprika, cumin and salt and pepper, to taste. Whisk to combine, pour over the potatoes and thoroughly mix. Serve immediately or refrigerate for 1 hour for the flavors to meld.

1 1/2 pounds of ground beef

1 garlic clove, finely chopped

4 strips bacon, finely chopped

Freshly ground salt and black pepper

Olive Oil

1 onion, chopped

1 1/2 cups Pace Picante Mild Sauce

2 tablespoons Gourmet Burger seasoning

Lettuce, tomato, pickles for garnish

Preheat grill.

In a bowl combine beef, garlic, salt and pepper, gourmet burger seasoning, and Pace Picante sauce.  Mix well.

In a small sauce pan, put onions and bacon in a small amount of olive oil.  Saute until bacon is crisp and onions are clear.

Pat out 6 thin patties, about 1/3 to 1/2 inch thick.  Place a spoonful of onions and bacon mixture inthe the middle of the patties.  Top each with another thin patty and seal the edges.  Grill burgers over medium-high heat until desired doneness.  Serve with whole wheat buns and garnishes.

• 1 cup chopped zucchini
• 1/2 cup chopped onion
• 1 tablespoon white sugar
• 1 tablespoon chopped fresh basil
• 2 tablespoons chopped red bell pepper
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. In a medium bowl, stir together the zucchini, onion, sugar, basil, red pepper, lemon juice, salt and pepper. Cover and refrigerate until serving.

2 cans (6 1/2 ounces each) tuna in water - undrained
1 sleeve no salt saltines - crushed
2 egg whites
1 Tablespoon soy sauce
1/4 teaspoon garlic powder
2 tablespoons each finely diced red, yellow and green pepper

Heat oven to 350 degrees F and lightly grease a baking sheet.

Place crushed saltines in a bowl and add tuna with water, egg whites, soy sauce and garlic powder. Mix until well blended.
Add peppers and stir until well distributed.

Form mixture into 8 evenly sized patties and place on greased baking sheet.

Bake for 8 minutes and turn over. Bake for another 8 minutes.

1 can Tuna Fish in water

1 Avocado, sliced
1 Carrot, small finely chopped
½ Red Pepper, chopped
½ Yellow Pepper, chopped
1 ½ tablespoon Lemon Juice
Salt and Pepper

Peel and cut avocado into wedges. Chop red and yellow peppers

Drain tuna from water well. In a medium bowl, mix tuna, carrots and colored peppers. Season with lemon juice, salt and pepper.

Add avocado wedges on top. Serve immediately.

½ bunch Romaine lettuce
2 teaspoons dried and ground Basil
½ bunch fresh, chopped Coriander
2 tsp Olive Oil
Salt and Pepper
4 tbsp Vinegar
½ head Lettuce

Cut lettuces into bite sized pieces
In a large bowl mix lettuces and coriander.
Mix vinegar, basil, oil, salt and pepper to taste. Add to salad and  mix well.

• 1 cup(s) all-purpose flour
• 1 cup(s) white whole wheat flour
• 1/2 teaspoon(s) baking powder
• 1/4 teaspoon(s) salt
• 1 cup(s) sugar
• 1/2 cup(s) trans fat-free vegetable oil spread (60% to 70% oil)
• 1 large egg
• 2 teaspoon(s) vanilla extract

Directions

• 1. On sheet of waxed paper, stir together flours, baking powder, and salt.
• 2. In large bowl, with mixer on low speed, beat sugar and vegetable oil spread until blended. Increase speed to high; beat until light and creamy, about 3 minutes, occasionally scraping side of bowl with rubber spatula. Reduce speed to low; beat in egg and vanilla, then beat in flour mixture just until blended.
• 3. Divide dough in half; flatten each half into a disk. Wrap each disk with plastic wrap and refrigerate 2 hours or until dough is firm enough to roll.
• 4. Preheat oven to 375 degrees F. On lightly floured surface, with floured rolling pin, roll 1 piece of dough 1/8 inch thick. With 2-inch cookie cutters, cut out as many cookies as possible; wrap and refrigerate trimmings. With lightly floured spatula, place cookies, 1 inch apart, on ungreased large cookie sheet.
• 5. Bake cookies 10 to 12 minutes or until lightly browned. With thin metal spatula, transfer cookies to wire rack to cool. Repeat with remaining dough and trimmings.Serving size = 1 cookie - Calories -35 - Total Fat 1g - Total Carbs - 5 g - Cholesterol - 3mg
  

I love German food.  Here is a recipe you will love.  If you can’t find the Juniper berries locally, you can order them online.

http://www.suttonsbayspices.com/Spices_and_Herbs/20952.html

Ingredients

1 16-oz can or jar of sauerkraut
1 cup white wine
1/2 cup chopped onion
1/2 cup peeled and chopped apple
10 juniper berries, cracked
Salt and pepper
1 Tbsp olive oil

Place sauerkraut in a pot. Add wine, onion, apple, juniper berries, salt, pepper and oil. Add enough water to cover the sauerkraut. Bring to a simmer and let simmer for 30 to 45 minutes, until the onions are soft.