Peanut and Broccoli Noodles

1 lb angel hair noodles (or a thin spaghetti)
1 lb bag of frozen broccoli florets
1/2 cup natural peanut butter
4 scallions, finely minced
2 t fresh garlic - minced
1 T fresh ginger, minced (or use the dry equivalent)
1/3 c brewed black tea (full strength)
1/4 c soy sauce or Tamari
1-2 T hot chili oil (to taste)
3 T sesame oil
3 T red wine vinegar
1/2 c peanuts, coarsely chopped

Cook pasta according to the package. Drain and rinse in cold water.

Leave at room temperature or put in the fridge to chill (if you want this to be a cold dish)

Steam the broccoli

Combine all other ingredients one by one in a bowl and mix until smooth and creamy.

Add sauce to noodles and stir to combine.

Either top noodles with broccoli, or attempt mixing them in.

[http://heartyhelpings.blogspot.com/2012/01/peanut-and-broccoli-noodles.html]

Greek Salad

3 vine ripe tomatoes, cut into chunks
1 red onion, thinly sliced
1/2 European seedless cucumber, cut into bite-size chunks
1 small red bell pepper, seeded and chunked
1 small green bell pepper, seeded and chunked
1 cubanelle pepper, seeded and chunked
1 cup Kalamata black olives
Several sprigs fresh flat-leaf parsley, about 1/2 cup
2 (1/4 pound) slices imported Greek feta
1/4 cup (a couple of glugs) extra-virgin olive oil
3 tablespoons (3 splashes) red wine vinegar
1 teaspoon dried oregano, crushed in palm of your hand
Coarse salt and black pepper
Pita breads

Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve. Serve salad with pita bread blistered and warmed on a hot griddle or grill pan.

[my mom]

Snickerdoodles (With Oil, Not Butter)

2 eggs
2/3 cup oil
2 tsp. vanilla
3/4 cup sugar
2 cups flour, sifted
2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon -or- 2 tsp. grated lemon rind
1/2 cup sugar, for rolling

Heat oven to 400°F.

Beat eggs with fork, stir in oil, vanilla and lemon rind (if using). Blend in 3/4 cup sugar until mixture thickens.

Blend flour, baking powder, and salt; add to mixture.

Roll into 1-inch balls. Mix 1/2 cup sugar and cinnamon. Roll balls in sugar mixture.

Place on baking sheet, criss cross with fork. Place 2 inches apart on ungreased baking sheet.

Bake 8-10 minutes. Remove immediately from baking sheet.

Variations: You may omit cinnamon and use 2 tsp. lemon rind in batter, roll in sugar and bake.

[http://www.cooks.com/rec/view/0,1710,129176-251193,00.html]

Cream Cheese Cookies

8 tablespoons butter (room temperature)
3 ounces cream cheese (softened)
1 cup sugar
1 cup flour
1 teaspoon vanilla extract
1/2 teaspoon salt

Beat butter, cream cheese, and sugar together in a bowl for a couple of minutes until the texture is fluffy and light. Add flour, vanilla, and salt and mix together. Once completely mixed, roll one-teaspoon-sized balls and place on cookie sheet.

Bake in the oven at 350 degrees for 12-14 minutes, until the edges are golden brown. Be very careful to not over bake the cookies; don’t want them to lose their soft centers.

[http://crunchycook.com/2012/07/01/cream-cheese-cookies-gluten-sugar-free/]

"Skinny Taco Dip"

container of plain Greek yogurt
taco seasoning
can of refried beans
can of black beans
shredded cheddar cheese
two medium-sized tomatoes
three green onion stalks

I also added corn.

Bake at 350 for twenty to thirty minutes.

[http://marriageconfessions.com/2012/06/18/skinny-taco-dip/]

Baked Almond Chicken

1/2 cup flour
1/3 cup butter and 1 tablespoon butter (for topping)
1 teaspoon celery salt
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon oregano
1/4 teaspoon pepper

6 boneless, skinless chicken breasts
1 1/2 cup half and half
1/3 cup bread crumbs
3/4 cup slivered or chopped almonds

Place flour in shallow bowl. Combine 1/3 cup butter and all seasonings in another shallow bowl. Coat chicken with flour, then dip in butter mixture. Arrange in 9x13 pan. Pour cream around chicken. Bake uncovered 45 minutes. Combine remaining butter and bread crumbs, sprinkle over chicken. Top with almonds and bake another 5 minutes. Serve over pasta.

[http://www.visionarywomanhood.com/baked-almond-chicken/]

Chicken, Rice & Black Bean "Salad"

1 cup rice - uncooked
4 c shredded chicken (2 boiled chicken breasts)
1 can black beans, rinse and drain
4 scallions - thinly sliced
6 plump tomatoes; halved, deseeded and cut into strips
1/4 cup white wine vinegar
3 T olive oil
1/2 t cumin
1/2 t turmeric
1/2 t cinnamon
1 t mixed herbs

salt and pepper to taste

Cook rice and then lay on a plate or cookie sheet and place in the fridge to cool.
Meanwhile, shred chicken and chop and slice veggies.
Place everything in a bowl and toss to combine.

[http://heartyhelpings.blogspot.com/2011/05/chicken-rice-black-bean-salad_26.html]