salt

Sweet Country Coleslaw

Sweet Country Coleslaw

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 Sweet Country Coleslaw
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Ingredients
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Ingredients
Instructions
  1. In a medium bowl, whisk together all the ingredients except the cabbage and carrot mix.
  2. Stir in the cabbage and carrot mix until well coated. The mixture will be very thick. Let stand for 15 minutes before serving. The coleslaw will shrink in volume by about half during the standing time.
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Oven-Roasted Squash with Garlic & Parsley

Oven-Roasted Squash with Garlic & Parsley

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 Oven-Roasted Squash with Garlic & Parsley
Prep Time 10 Minutes
Cook Time 45 Minutes
Servings
Ingredients
Prep Time 10 Minutes
Cook Time 45 Minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 375 degrees F.
  2. Toss squash with 4 teaspoons oil, salt and 1/4 teaspoon pepper. Spread evenly on a large baking sheet. Roast, stirring occasionally, until tender throughout and lightly browned, 30 to 45 minutes (depending on the variety of squash)
  3. Heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add garlic and cook, stirring, until fragrant but not brown, 30 seconds to 1 minute. Toss the roasted squash with the garlic and parsley. Taste, adjust the seasoning and serve.
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Southern Broccoli Salad

Southern Broccoli Salad

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 Southern Broccoli Salad
Prep Time 15 minutes
Servings
Ingredients
Prep Time 15 minutes
Servings
Ingredients
Instructions
  1. In a medium bowl, combine broccoli, onion, celery, and cheese; set aside.
  2. In a small bowl, combine remaining ingredients. Add mayonnaise mixture to vegetable mixture and toss.
  3. Cover and refrigerate at least 2 hours to marinate the flavors.
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Homestyle Chicken Noodle Soup

Homestyle Chicken Noodle Soup

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 Homestyle Chicken Noodle Soup
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Heat the oil in the pressure cooker on sauté. Cook the carrots, celery, and onion for 3 minutes or until the carrots and celery are tender and the onion is soft, stirring frequently. Stir in the broth, chicken, water, parsley, thyme, salt, and pepper.
  2. Secure the lid. Cook on high pressure for 12 minutes. Allow the pressure to release naturally for 10 minutes then quickly release any remaining pressure. Remove the pressure cooker lid.
  3. Set the pressure cooker to sauté. Heat until the soup comes to a simmer. Stir in the noodles. Cook for 8 to 10 minutes or until the noodles are tender, stirring frequently.
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Easy Egg Muffins

Easy Egg Muffins

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 Easy Egg Muffins
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 350 degrees F. Spray each cup of a muffin pan with one spray of non-sticking cooking spray.
  2. Add 1 heaping tablespoon of the thawed spinach to the bottom of each muffin cup in the muffin tin.
  3. In a medium bowl, whisk together the eggs whites, yogurt, salt and pepper. Evenly divide the egg mixture among the 12 muffin cups. Top each egg muffin with 1 teaspoon of parmesan cheese.
  4. Place in the over and bake for 20-25 minutes or until the eggs are slightly firm to touch. Remove from the oven and set aside to cool for 5 minutes.
  5. Remove from the muffins from the pan and serve or store in an airtight container in the refrigerator for up to one week or freeze and store in a freezer bag for up to 3 months.
  6. To reheat from the refrigerator, place the muffin uncovered on a plate in the microwave for 30 seconds. To reheat from frozen, place the muffin uncovered on a plate in the microwave for 1 minute.
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Pumpkin Pie

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Pumpkin Pie
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Servings
Ingredients
For the pie filling:
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Servings
Ingredients
For the pie filling:
Instructions
  1. Preheat oven to 425 °F.
  2. Make the pie crust: Mix oats, flour, almonds, sugar, and salt together in small mixing bowl.
  3. In a separate bowl/measuring cup, blend the oil and water together with a fork or small wire whisk, until emulsified (fully blended).
  4. Add the oil mixture to the dry ingredients, and mix well. If needed, add a small amount of water to hold the dough together.
  5. Work the dough into a disk shape, and roll on a lightly floured surface into a 12-inch circle.
  6. Press into a 9-inch pie pan and bake for 8-10 minutes, or until light brown.
  7. Turn down oven to 350 °F.
  8. Make the filling: Mix sugar, cinnamon, nutmeg, and salt together in a bowl.
  9. Add eggs and vanilla, and mix to blend ingredients.
  10. Add pumpkin and milk, and stir to combine.
  11. Pour into prepared pie shell. Bake for 45 minutes or until a knife inserted near center comes out clean.
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Rice Pudding

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Rice Pudding
Cuisine American
Prep Time 5 minutes
Cook Time 55 minutes
Servings
Ingredients
Cuisine American
Prep Time 5 minutes
Cook Time 55 minutes
Servings
Ingredients
Instructions
  1. Put the water and cinnamon sticks into a medium-sized saucepan. Bring to a boil.
  2. Stir in the rice. Cook on low heat for 30 minutes, until rice is soft and water has evaporated.
  3. Add milk, sugar, and salt. Cook for another 15 minutes until it thickens.
  4. Remove cinnamon sticks, and serve warm.
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Sweet Potato Custard

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Sweet Potato Custard
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 325 °F. Spray a 1-quart casserole with nonstick cooking spray.
  2. In a medium bowl, stir together sweet potato and banana. Add milk, blending well.
  3. Add brown sugar, egg yolks, and salt, and mix thoroughly.
  4. Transfer sweet potato mixture to casserole dish.
  5. Combine raisins, sugar, and cinnamon; sprinkle over the top of the sweet potato mixture.
  6. Bake for 40 to 45 minutes, or until a knife inserted near the center comes out clean.
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Corn Chowder

Source: Stay Young At Heart
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov

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 Corn Chowder
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Heat oil in a medium-sized sauté pan.
  2. Add celery, onion, and green pepper and sauté for 2 minutes.
  3. Add corn, potatoes, water, salt, pepper, and paprika. Bring to a boil; reduce heat to medium; and cook, covered, for about 10 minutes or until potatoes are tender.
  4. Place ½ cup milk in a jar with a tight-fitting lid. Add flour, close lid, and shake vigorously.
  5. Add mixture gradually to cooked vegetables, and then add remaining milk.
  6. Cook, stirring constantly, until mixture comes to a boil and thickens. Serve garnished with chopped fresh parsley.
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Homemade Turkey Soup

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Print Recipe
 Homemade Turkey Soup
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Servings
Ingredients
Instructions
  1. Place turkey carcass in a large 6-quart pot. Cover with water, at least ¾ full.
  2. Peel onions, cut into large pieces, and add to pot. Wash celery stalks, slice, and add to pot as well.
  3. Simmer, covered, for about 2 ½ hours.
  4. Remove carcass from pot. Cool soup in the refrigerator (hint: divide soup into smaller, shallower containers for quicker cooling).
  5. While soup is cooling, remove remaining meat from turkey carcass. Discard bones and cut meat into bite-sized pieces.
  6. After soup has cooled, skim off fat from top. Return soup to pot.
  7. Add turkey meat to skimmed soup, along with herbs and spices.
  8. Bring to a boil and add pastina. Continue cooking on low boil for about 20 minutes, until pastina is done. Serve at once or refrigerate for later reheating.
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