Roasted Red Potatoes with Garlic Herb Oil

Taken from the "SparkPeople Cookbook"

1 1/2 pounds red or new potatoes
2 T olive oil
3 cloves garlic, smashed and sliced
1 T fresh thyme
1 tsp chopped rosemary
1/2 tsp kosher or sea salt

1. Preheat the oven to 400F. Prepare a baking sheet with nonstick cooking spray
2. Scrub the potatoes, but do not peel; cut them into quarters. In a large mixing bowl, toss together the potatoes, oil, garlic, thyme, rosemary and salt.
3. Spread the potatoes in a single layer on the prepared  baking sheet. Roast for 20 minutes, stir and roast an additional 25 minutes or until the potatoes are tender and light brown. Serve warm.

Makes 8- 1/2 cup servings

Taco Seasoning

Taken From the "SparkPeople Cookbook"

Much better for you than the packets you can buy!  I make this x2 and store it in an airtight container. As often as I make taco salad, this is great!

Makes 3 Servings ( 1 2/3 tbsp per serving)

3 T ground cumin
1 T chili powder
1 T red pepper flakes

Aunt Florence Cookies

1 1/2 cups sugar

1 cup shortening 

2 eggs

1/2 cup milk

1 tsp vanilla 

3 c flour

1/4 tsp baking soda

2 tsp baking powder

pinch of salt

Cream together the sugar and shortening. Add one egg at a time. Add milk and vanilla. Mix well. Add dry ingredients, stirring well. 

Bake at 350 for 10-12 minutes. 

Mom's Macaroni and Cheese

2 tablespoons butter or margarine
2 tablespoons flour
1 tsp salt
1 tsp dry mustard
2 1/2 cups milk
2 cups shredded cheese (cheddar)
8 oz macaroni
1/4 cup buttered cracker crumbs
paprika


In saucepan, melt butter.  Remove from heat, blend in flour, salt and mustard. Add milk.  Heat, stirring constantly until sauce thickens a little and is smooth. Add 1 1/2 cups cheese, heat until melted, stirring occasionally. Meanwhile, cook macaroni as directed; drain. Combine with sauce in a 2 quart casserole dish. Top with remaining cheese and cracker crumbs and paprika. Bake at 375 for about 20-25 minutes or until browned and bubbly.

Makes 4-6 servings

Lemon Barbecued Chuck Steak

Another favorite from Mom's arsenal. :)

1 chuck steak (1 1/2" thick)
1 tsp grated lemon peel
2/3 c lemon juice
1/3 c salad oil
1 1/2 tsp salt
1/8 tsp pepper
1 tsp Worcestershire sauce
1 tsp prepared mustard
2 green onion tops, chopped

Score fat edges of meat. Place in shallow dish. Combine ingredients and pour over steak. Let stand three hours at room temperature, turning steak several times.

Cook over hot coals, about 12 minutes each side. Brushing occasionally with marinade. Cut across grain before serving.

Medium White Sauce

Great on diced potatoes--this is Mom's recipe! :)

4 tablespoons butter
4 tablespoons flour
1 tsp salt
1/4 tsp pepper
1 cup canned milk
1/4 cup water

Cook until thick.

Slow Cooker Lasagna

Taken from the SparkPeople cookbook by Meg Galvin


1 pound ground beef, 96% lean (turkey burger works good too!)
1/4 tsp red pepper flakes
2 tsp dried thyme
One 24-oz jar low sodium marinara sauce
One 3/4-pound eggplant, unpeeled, diced (2 cups)  (I omitted this- add it if you want!)
15 ounces part-skim ricotta cheese
1 cup shredded Italian five-cheese blend (mozzarella works if you can't find Italian blend)
1/4 cup egg substitute (or 1 egg white)
1 tbsp chopped fresh parsley
6 no-boil lasagna noodles


1. In a skillet over moderate heat, brown the ground beef and drain any excess fat. Stir in red pepper flakes, thyme, tomato sauce, eggplant, and 1-1/4 cup water. 


2. In a mixing bowl, combine the ricotta, shredded cheese blend, egg substitute, and parsley. 


3. Coat the inside of the slow-cooker with nonstick cooking spray. Place enough meat sauce in the slow cooker to cover the bottom. Top with 2 or 3 lasagna noodles (break them up as needed) to cover the meat sauce. Repeat layer. 


4. Top the second layer with all of the cheese mixture and finish with a top layer of the remaining meat sauce. 


5. Cover and set the slow cooker on low. Cook for 3 1/2 to 4 hours.