GWCHE

Here’s a link to a great website from AgriLife Extension that has a video demonstrating how to cook a healthy recipe.

http://healthyliving.tamu.edu

A new recipe is demonstrated every Monday.

If you have any questions you may contact our speaker from the January 2010 meeting.

Jessica M Kaczyk
County Extension Agent
Family and Consumer Sciences
McLennan County
420 N. 6th Street
Waco, TX 76701
Tel: 254-757-5180
Fax: 254-757-5097

2 packages (16 oz each) frozen corn

1 package (8 oz) cream cheese, cubed

1/3 cup butter, cubed

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

In slow cooker, combine all ingredients.  Cover and cook on low for 3-4 hours or until cheese is melted.  Stir well and serve.

Yield: 6 servings

2 packages (16 oz each) fresh baby carrots

1/2 cup butter

1/2 cup packed brown sugar

2 envelopes Ranch salad dressing mix

Place carrots in a saucepan; add water to cover carrots and bring to a boil.

Reduce heat, cover and cook 8-10 minutes.  Drain and set aside.

In same pan, combine butter, brown sugar and Ranch salad dressing mix and mix together until well blended.  Cook over medium heat for 5 minutes add carrots back to pan and cook 2 minutes longer and coat carrots with sauce.

Yield: 10-12 servings

1 (3 lb) beef chuck roast

1 large onion, diced

1 (1 oz) package dry Italian salad dressing mix

1 (1 oz) package dry Ranch dressing mix

1 (1.2 oz) package dry brown gravy mix

1 (14.5 oz) can beef broth

Place roast and onions in slow cooker.

Mix together all other ingredients and pour over the roast and onions.

Cook on low for 7 – 8 hours.

8 oz uncooked bow tie pasta (or any other pasta)

1 jar (16 oz) spaghetti sauce

1 envelope dry Italian salad dressing mix

2 cups (8 oz) shredded mozzarella cheese

Cook pasta according to package directions; drain.

In a bowl, combine spaghetti sauce and Italian dressing; mix well.

Add pasta to spaghetti sauce and toss to coat.

Transfer to a greased, shallow 2 quart baking dish.

Sprinkle with cheese.

Bake uncovered at 400 degrees for 15-20 minutes or until heated.

Yield: 4 servings

1 can cherry pie filling

1 can crushed pineapple

1 can fruit cocktail

1 can sweetened condensed milk

1 cup crushed pecans

8 oz  Cool Whip

Combine first 4 ingredients and chill for 15 minutes.

Then add pecans and Cool Whip to chilled mixture.

Chill and serve.