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Food!

appleofmyeye — Tue, 12 Aug 2008 16:38:52 CDT

Spring 2008 (EDIT 6340)

Summer 2008 (EDIT 6380 & 7320)

Fall 2008 (EDIT 6900 & 7340)

Fall 2008

appleofmyeye — Tue, 12 Aug 2008 16:37:32 CDT

Cohort 7 Fall 2008
	8/16	9/13	9/27	10/11	11/1	11/15
Main Dish/ Casserole	Andy - beef enchiladas
Main Dish/ Casserole
Main Dish/ Casserole (veggie)
Side Dish/ Salad
Side Dish/ Salad
Side Dish/ Salad
Dessert	Beth
Dessert	Shawn
Dessert
Paper Stuff	Tanya

EDIT 7320 - Research in School Media Services

appleofmyeye — Wed, 16 Jul 2008 14:04:11 CDT

Cohort 7 Summer 2008 EDIT 7320 - Research in School Media Services
	5/31	6/7	7/19
Main Dish	Melissa - sandwiches	Sandy	Lisa - veggie beef soup
Veggie Main Dish	Tanya	(still open!) backup - MAF
Side Dish/Salad	Angie	Ammee	Cristina-green salad
Side Dish/Salad	Andy	Ashley	Ammee
Dessert	Cristina - apricot pound cake	Benita	Andy
Dessert	Lisa	Heather	Datha
Paper/Plastic Stuff	Mandy	Benita	Benita
Click here for summer semester recipes!

EDIT 6380 - Cataloging

appleofmyeye — Thu, 10 Jul 2008 04:12:15 CDT

Cohort 7 Summer 2008 EDIT 6380 - Cataloging
	5/17	6/14	7/12
Main Dish	Ammee	Christa	Jennifer - chicken salad sandwiches
Main Dish			Brittany - veggie pasta salad
Veggie Main Dish		Sandy - 5-cheese lasagna	Bill - maybe manicotti?
Side Dish/Salad	Anne Marie	Heather - chips & dip	Tanya - chips & guacamole
Side Dish/Salad	Cristina - pasta salad	George - broccoli-based side/salad	Heather - potato salad
Side Dish/Salad	Beth - salad	Jessica - salad	Beth
Dessert	Sandy	Datha	Karen
Dessert	Jennifer	Ammee	Allyson
Dessert	Melissa	Clarissa	Datha
Paper/Plastic Stuff	Mandy	Mandy	Mandy
Click here for summer semester recipes!

Crock Pot Veggie Lasagna

appleofmyeye — Thu, 22 May 2008 10:26:14 CDT

Crock Pot Veggie Lasagna
(big enough for a 6-quart slow cooker)

cooking spray
2 jars spaghetti sauce (I used Newman's Own Sockarooni)
1 16oz. package dry lasagna noodles
1 10oz. package frozen mixed vegetables
1 10oz. package frozen chopped spinach
2 16oz. containers part-skim ricotta cheese (you could sub cottage cheese as a healthier alternative)
1 7oz. bag shredded Italian cheese blend

Lightly coat the inside of the slow cooker with cooking spray. Then, cover the bottom of thecooker with a thin layer of spaghetti sauce. Alternate layers of dry noodles, sauce, vegetables, and ricotta until the slow cooker is full, and then top the layered mixure with shredded cheese and cook on low for 5-6 hours. (Mine cooked for a little longer than this, and I think that's why the noodles were a little mushy...)

Makes approximately 24 one-cupservings (~200 calories each!).

served by Tanya Martin on 2/9/2008

Summer 2008

appleofmyeye — Thu, 22 May 2008 10:23:35 CDT

EDIT 6380

EDIT 7320

Summer Recipes

appleofmyeye — Thu, 22 May 2008 10:20:36 CDT

There is no abstract available for this page revision.

Spring 2008

appleofmyeye — Thu, 22 May 2008 10:01:56 CDT

Cohort 7 Spring 2008
	1/12	1/26	2/9	2/23	3/8	3/29	4/12
Main Dish/ Casserole	Karen K. - pulled BBQ pork	Anne Marie S. - meatballs	Shawn H.- vegetable soup (non-vegetarian)	Carrie D. - meatballs	Andy P. - chicken salsa soup	Jessica B. - BBQ Chicken	Amanda U.
Main Dish/ Casserole	Allison D. - veggie beef soup	Bill F. - chili	Cristina B.- potato soup	Ammee R. - chili?	Holly - Swedish meatballs		Lisa D. Vegetable Beef Soup
Main Dish/ Casserole (veggie)	Angie F. - chili	Brittany E. - pasta salad	Tanya M.- veggie lasagna			Tanya M. - broccoli cheese soup	Tanya M. - Tomato basil mozzarella pasta
Side Dish/ Salad	Jennifer M. - cheese dip & chips	Tanya M. - chicken salad	Anne Marie S.- black-eyed pea dip	Heather B.- salad	Amanda U.- cheese dip and chips	Heather B. - chips & buns	Jenny B.
Side Dish/ Salad	Cristina B. - salad	Beth H. - baby blue salad	Holly F.- breads	Jessica B. - spaghetti	Karen K- Mac N Cheese	Beth H. - Beans
Side Dish/ Salad	Jessica B. - salad	Sandy M. - green bean casserole	Jennifer M.- au gratin potatoes	Beth H. - garlic bread	Ammee - Fruit salad	Angie F. - (mac 'n' cheese?)
Dessert	Earl E.	Ammee R.	Amanda U.	Shawn H.	Carrie D.	Cristina	Allyson
Dessert	Datha C.	Heather B. - cookies or brownies	Andy P.	Anne Marie S.	Clarissa	Anne Marie S.	Anne Marie S.
Dessert	Vivian K-B	Brittany E.	Clarissa D.	Lisa D. - cookies	Datha	Bill F. - (something chocolate?)	Andrew L
Paper/ Plastic Stuff	Mandy M. & Lisa D.	Lisa D. & Mandy M.	Bill F.	Mandy M.	Lisa D.	Lisa D.	Mandy M.
Click here for fall semester recipes!

Recipes

appleofmyeye — Thu, 22 May 2008 10:00:38 CDT

There is no abstract available for this page revision.

Broccoli Cheese Soup

appleofmyeye — Sat, 29 Mar 2008 11:35:24 CDT

Broccoli Cheese Soup

2 lbs. fresh broccoli florets
1 cup shredded cheese (I used 2% Mexican blend)
1 cup milk or cream (I used skim)
salt to taste

Bring a large pot of salted water to a rolling boil. Add the broccoli and another pinch of salt, and boil for 4-6 minutes--until the broccoli is easy to slice through with a kitchen knife. Using a colander or strainer set up overmixing bowl, drain the boiled broccoli and reserve the "broccoli broth." In batches, puree the broccoli in a blender, adding the reserved "broccoli broth" as necessary to create a soupy consistency, and pouring each batch into a large mixing bowl (or transfer into a pot or crock pot if you need to continue heating). If you like your soup a little chunky, you can reserve about 1/4 of the broccoli toprocess in a food processor. Once the soup is pureed to your desired thickness, stir in cheese, milk, and salt. Garnish with shredded cheese, bacon bits, etc.

Makes about 10 one-cup servings (76 calories each, not counting bacon and cheese).

**Variation: instead of adding cheese and milk to the soup mixture, you can serve the salted pureed broccoli all by itself and it's very tasty! You can also garnish the plain broccoli soup with goat cheese, walnuts, and a light drizzle of olive oil for a fancier dish.

served by Tanya Martin on 3/29/08

Curried Chicken Salad

appleofmyeye — Sat, 09 Feb 2008 15:53:17 CST

Curried Chicken Salad
(courtesy of my little brother, Dave, who learned the recipe as a cook at the Globe in Athens)

2/3 cup mayonnaise
1 tablespoon curry powder
2 tablespoons brown sugar
1-2 tablespoons lemon juice
1½ pounds boneless skinless chicken breasts, cooked and chopped
1/4 cup sliced celery
1/4 cup halved red grapes
1/4 cup candied walnuts (optional, see recipe below)
salt and pepper to taste

In a large bowl, combine mayonnaise, curry powder, brown sugar, and lemon juice to make a gooey, golden-brown dressing. Add chicken, celery, grapes, walnuts, salt, and pepper, and mix thoroughly. This salad is super tasty on toasted bread or a croissant!

(makes approximately 4 cups)

* * * * *

Candied Walnuts

1 tablespoon butter
1 tablespoon brown sugar
1/4 cup chopped walnuts
salt and pepper

Melt butter in a small sauté pan on low heat. Add brown sugar, nuts, salt, and pepper, and cook until nuts are golden brown, then remove from heat. As the mixture cools, stir to coat nuts with the sugar mixture. When completely cool, you may need to break apart large chunks before mixing into salad.

served by Tanya Martin on 1/26/2008

Cristina's Hash Brown Soup (Light)

appleofmyeye — Sat, 09 Feb 2008 15:51:59 CST

soups

POINTS® Value: 3
Servings: 12

Ingredients

· 32 oz frozen hash brown potatoes
· 16 oz Swanson Natural Goodness Chicken Broth
· 1 cup water
· 1 serving FF Cream of chicken condensed soup - Food I created
· 1 can canned condensed cream of celery soup, unprepared
· 16 oz fat-free half and half
· 1 packet leek soup, dry mix, Knorr's is the best

Instructions

Mix the first three ingredients and cook 30 minutes over medium heat.
Add the rest to the potato mixture, salt and pepper to taste.
You can add real bacon bits but this will add points too!!

served by Cristina Beck on 2/9/2008