Carrot-Pineapple Salad

Ready for chilling in the refrigerator

INGREDIENTS
1 envelope unflavored gelatin
1/2 cup reserved pineapple juice
1/3 cup sugar
1/4 teaspoon salt
1 cup boiling water
1/4 cup lemon juice
1/2 cup chopped pecans
8-ounce can crushed pineapple, well drained, reserving juice
2 carrots, coarsely grated

DIRECTIONS
In a large bowl, sprinkle gelatin over reserved pineapple juice and let stand 2-3 minutes. Then pour sugar and salt on top of gelatin. Pour boiling water over all and stir utnil sugar and gelatin are dissloved. Add lemon juice and stir to blend. Add pecans, pineapple, and grated carrot. Pour into an 8-inch square glass baking dish. Cover and chill 4 hours until firm. Cut into squares. Serve topped with a bit of mayonnaise, if desired. Makes 9 servings

Slow Cooker Chicken and Dumplings

INGREDIENTS
4 skinless boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

DIRECTIONS
Place the chicken, butter, soup and onion in a slow cooker and fill with enough water to cover. Cover and cook for 5 to 6 hours on HIGH. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.


*Note from Ranae - If using pre-cooked chicken, cook time would not need to be as long or even on HIGH. It would need to be turned to HIGH to cook the biscuits in the last 30 minutes or so. I have used chicken broth instead of water. I also use homemade biscuit dough cut into pieces. Vegetables add more nutrition to the meal and turns it into a one-pot meal.

Carrot Coins

Taken from Disney's Family Cookbook

3 to 4 carrots
1/2 cup water
2 tablespoons brown sugar
1 tablespoon butter
1 teaspoon cider vinegar
salt and pepper to taste

Peel and slice the carrots into thin rounds or coins. Place them in a medium-size frying pan with the water. Cover and coo over medium-high heat for 6-7 minutes, or until the water has nearly evaporated and the carrots are soft. Uncover and add the sugar, butter and cider vinegar. Turn up the heat and saute, stirring for 2-3 minutes. A copper-colored glaze will form over the carrots. Season with salt and pepper and serve. Serves 3 to 5.

Corn Bread

Recipe taken from Disney's Family Cookbook

1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup brown sugar
1/2 cup milk
1/2 cup plain yogurt
1 egg, lightly beaten
1/4 cup butter, melted

Preheat the oven to 425 and grease an 8-inch square baking pan. In a large bowl, mix the flour, cornmeal, baking powder, baking soda, and brown sugar. In a separate bowl, whisk the milk, yogurt, egg, and melted butter together. Gradually add this mixture to the dry ingredients and stir until just combined. Pour into the prepared pan and bake for 15 to 20 minutes. Serves 6-8

Chunky Chicken Soup

Recipe and picture taken from December 2008 Simple & Delicious

SERVINGS: 5
METHOD: Stovetop - One-Dish
TIME: Prep: 20 min. Cook: 20 min.

Ingredients:
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1/2 cup chopped onion
1-1/2 teaspoons minced garlic
2 teaspoons olive oil
2 tablespoons all-purpose flour
2 cans (14-1/2 ounces each) vegetable broth
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1-1/2 cups frozen mixed vegetables, thawed
1 cup frozen chopped broccoli, thawed
1 can (4 ounces) chopped green chilies
3/4 teaspoon Italian seasoning
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/2 cup shredded part-skim mozzarella cheese

Directions: In a Dutch oven, saute the chicken, onion and garlic in oil until chicken juices run clear. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes.

Reduce heat; stir in the beans, vegetables and seasonings. Cook, stirring occasionally, for 8-10 minutes or until vegetables are tender. Garnish with cheese. Yield: 7 cups.


Nutrition Facts
One serving: 1-1/3 cups with 1-1/2 tablespoons cheese
Calories: 332
Fat: 6 g
Saturated Fat: 2 g
Cholesterol: 44 mg
Sodium: 1387 mg
Carbohydrate: 41 g
Fiber: 12 g
Protein: 28 g

Sausage Cabbage Supper

Taken from Taste of Home magazine

Time: Prep: 10 min. Cook: 40 min
Method: Stovetop
Serves: 12

Ingredients:
2 pounds smoked sausage, halved and cut into 3/4-inch slices
1 large onion, cut into eighths
1 medium head cabbage, chopped
1/2 cup water
1 pound carrots, cut into 1/2-inch slices
5 medium potatoes, peeled and cut into 3/4-inch cubes

Directions: In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender; drain. Add the cabbage and water. Cover and cook on low for 10 minutes. Stir in the carrots and potatoes. Cover and cook for 25-30 minutes or until the vegetables are tender. Yield: 12 servings.

Chicken Zuchinni Casserole

Ingredients:
1 (6 ounce) package stuffing mix
3/4 cup butter, melted
3 cups diced zucchini
2 cups cubed cooked chicken breast
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 medium carrot, shredded
1/2 cup chopped onion
1/2 cup sour cream

Directions:
In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. Transfer to a greased 2-qt. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350 degrees F for 40-45 minutes or until golden brown and bubbly.

Carrot-Radish Salad

Taken from Taste of Home's Healthy Cooking April/May 2008

Ingredients:
3 cups shredded carrots
7 radishes, sliced and cut into strips
1/4 cup raisins

LIME VINAIGRETTE:
2 tablespoons lime juice
2 tablespoons olive oil
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon grated lime peel
1/4 teaspoon pepper
Lettuce leaves, optional

Directions: In a small bowl, combine the carrots, radishes and raisins. In a jar with a tight-fitting lid, combine vinaigrette ingredients; shake well. Drizzle over carrot mixture and toss to coat. Serve in a lettuce-lined bowl if desired. Yield: 4 servings.

Nutrition Facts
One serving: 3/4 cup
Calories: 124
Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 356 mg
Carbohydrate: 16 g
Fiber: 3 g
Protein: 1 g
Diabetic Exchange: 1-1/2 fat, 1 vegetable, 1/2 fruit.

Coleslaw

1/2 head green cabbage, coarsely chopped
1-2 medium carrots, grated
1/4 cup Miralce Whip
1/4 cup sugar
1 tablespoon vinegar
1 tablespoon oil
dash of salt

Whisk together Miracle Whip (or like dressing), sugar, vinegar, oil and salt in medium bowl. Continue whisking for 2 minutes until mixture is smooth and well combined. Add cabbage and carrots, tossing to coat. Chill until ready to serve.