Pineapple Berry Hobo Pack

2 cups coarsely chopped, cored fresh pineapple (peeled, if desired)

1 tablespoon packed brown sugar

1 teaspoon chopped crystallized ginger

1 cup raspberries and/or blueberries

1 teaspoon Demerara sugar or brown sugar




directions
1. Fold a 36x18-inch piece of heavy foil in half to make an 18-inch square. Place pineapple in center of foil. Sprinkle with brown sugar and crystallized ginger. Bring up 2 opposite edges of foil; seal with a double fold. Fold remaining edges to completely enclose vegetables, leaving space for steam to build.

2. For a charcoal grill, place packet on the rack of an uncovered grill directly over medium coals about 10 minutes or until hot, turning occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place packet on a grill rack over heat. Cover and grill as above.)

3. Carefully open packet and transfer fruit mixture to serving bowl. Add berries. Sprinkle with demerara sugar. Serve over vanilla ice cream(optional) Makes 4 servings.

nutrition factsServings Per Recipe 4 servings
Calories72
Sodium (mg)3,
Carbohydrate (g)18,
Total Sugar (g)12,
Fiber (g)3,
Protein (g)1,
Vitamin C (DV%)76,
Calcium (DV%)2,
Iron (DV%)4,
Percent Daily Values are based on a 2,000 calorie diet

Recipe from Better Homes and Gardens

Crock Pot Chicken Tacos

~Chicken~
3-5 Large boneless skinless chicken breast
1 can Rotel
1 jar salsa of choice*

Place chicken in crock pot either thawed or frozen. Cover with rotel and salsa. Do not drain rotel. Make sure chicken is fully covered.

Cook on low for 8 hours (make sure chicken is covered with salsa mixture) . Before serving take wooden spoon and break chicken apart (chicken should shred easily) Let sit uncovered for 20min. Chicken is juicy.

~Tortillas~

2 c flour
1/2 c water
1/4 c oil
Pinch of salt

Combine flour, water and oil. Flour surface of counter and roll out tortillas. They should be thin. Place on hot griddle or skillet and cook for 30 sec. to 1 min on each dependant on thickness.

Top with favorite toppings. Enjoy.

*I have found the cheaper the salsa the better the taste as it cooks in the crock pot. (i.e Pace)

Easy Whole Wheat Bread

1 Tbsp. yeast
2 cups warm water
1Tbsp. honey
2 tsp. salt
3 to 4 c. whole wheat flour

mix all together, keep warm, cover and let rise for 45 min.

1/2 cup hot water
1 tbsp. honey
3 Tbsp. oil
2 to 4 cups whole wheat flour

Add these ingredients to the mixture. Knead 10 min. Let rise 45 min. (Dough should be sticky and moist. Regulate amount of flour to achieve the right consistency).

Knead down into 2 loaves. Let rise another 45 min to an hour in a greased loaf pan.

Bake 350* for 30 min.

Onion Artichoke Pasta Sauce

2 jars marinated artichoke hearts sliced
1/4 c. olive oil
1 c. chopped chives *Optional
2 tbsp. minced garlic
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 tbsp. black pepper
1/2 tsp. salt
1 can (28 oz.) plum tomatoes or canned diced tomatoes
1/4 c. grated Parmesan

Drain artichokes, reserve marinade. Heat olive oil in large saucepan. Add onions, garlic, oregano, salt, basil, pepper and marinade. Saute over low heat until onions are soft (10-15 minutes). Add tomatoes and simmer for 30 minutes. Add artichokes and Parmesan. Stir and simmer 5 minutes. Sauce for 1 pound pasta.

Spinach Artichoke Dip

1 can artichoke hearts
1 bag frozen spinach thawed
1 small roll of hot sausage ground, browned, and drained
1 cup Mayo
1 cup Parmesan cheese

Preheat oven to 350* Run knife through drained artichoke hearts until desired size has been reached.
Mix: drained spinach, sausage, artichoke hearts, mayo, and parmesan cheese. Spread in a 9 x 13 inch pan and bake covered for 20 min. serve w/ crackers or chips

Roasted Red Pepper Cheese Ball

1 Block Cream Cheese
½ Cup Diced Roasted Red Peppers
½ Cup Shredded Sharp Cheddar Cheese
Cayenne Pepper to taste
¾ Cup chopped Walnuts or Pecans

Mix cream cheese, shredded cheese, red peppers, and cayenne pepper until evenly mixed. Form into a ball, roll in chopped nuts. Chill and serve with crackers.

Tomato Basil Soup

1 Tbsp. butter
1 Tbsp. olive oil
1 cup shredded carrots (I up this to at least 4 cups but have gone up to five)
3 cloves garlic, minced (or minced garlic to taste)
1 tsp. sugar
½ tsp. pepper
2 Tbsp. balsamic vinegar
¾ cup fresh basil, chopped (or 4 frozen pesto cubes*)
½ cup sun-dried tomatoes, sliced (there have been times I have not had the full amount or have forgotten this step and still yummy!)
3 (14.5 oz) cans diced tomatoes, undrained
2 cups chicken stock
4-5 oz. cream cheese (can use low-fat)
½ cup fresh parmesan

Over medium-high heat, melt butter and olive oil. Add carrots and garlic and cook for 5 minutes, or until carrots are tender, stirring frequently. Add sugar and pepper, and cook for 2 more minutes. Add sun-dried tomatoes, balsamic vinegar, diced tomatoes, chicken broth and basil. Stir to combine and bring to a boil. Cover, reduce heat and simmer for 30 minutes. Remove from heat. Ladle soup into a blender (plan to do this about 3 times). Add cream cheese. Remove center piece of blender lid for steam to escape, but cover securely with a paper towel to avoid splatters. Process until smooth, or desired consistency. Repeat. Add fresh parmesan and simmer until ready to serve.

* To make your own pesto cubes: (Keep it simple so you can use it in a variety of ways (no nuts or cheese); in a food processor combine olive oil and basil. Puree. Put into ice cube trays and freeze. When frozen, put cubes into a large Ziploc bag. Add a cube or two to veggies, pastas, soups, etc.)
** Note that the recipe doesn’t call for salt. I find that between the balsamic vinegar, canned tomatoes, chicken stock and fresh parmesan, it’s usually salty enough. Taste the soup just before serving, though, and salt sparingly, if needed.

~This recipe makes a large amount. I usually freeze half of it. It freezes great!~