• 1 can skim sweetened condensed milk
• 1 can small frozen lemonade
• 1 large tub cool whip
• 2 graham cracker crusts

Instructions:

Mix ingredients together and pour into crusts. Chill. Great option for a low-cal treat!

• 2-3 lbs. chicken breasts or tenderloins
• 2 tsp. seasoned salt
• 1 package spaghetti sauce mix
• 1 16-oz. can chopped or stewed tomatoes

Instructions:

Combine ingredients in crock pot. Cook for 6-7 hours on Low heat. Serve over whole wheat spaghetti or brown rice.

• 3  tsp. olive oil
• 1 onion, chopped
• 4 cloves, garlic, minced
• 6 cups canned kidney beans (drained and rinsed)
• 1 cup water
• 3 Tbsp. chili powder
• 2 tsp. ground cumin
• 4 tsp. prepared mustard
• 1 pinch cayenne pepper, or to taste
• 3 Tbsp. soy sauce
• 4 cups cooked and mashed sweet potatoes
• 12 (10 inch) whole wheat tortillas, warmed
• 8 ounces shredded cheddar cheese

Instructions:

Preheat oven to 350 degrees.

Heat oil in medium skillet and sauté onion and garlic until soft. Stir in beans and mash. Gradually stir in water, and heat until warm. Remove from heat and stir in chili powder, cumin, mustard, cayenne pepper and soy sauce.

Divide bean mixture and mashed sweet potatoes evenly between warm tortillas. Top with cheese. Fold tortillas, burrito-style.

Bake for 12 minutes and serve.

• 1 can garbanzo beans (chic peas)
• 1 clove garlic
• 2 Tbsp. tahini (peanut butter will work)
• 2 Tbsp. lemon juice
• 2Tbsp. water (plus extra, if needed for consistency)
• 1/8 tsp. cumin
• ½ tsp. salt

  Instructions:  

Puree all ingredients until smooth. Serve with fresh vegetables or whole grain crackers.

• 2 Tbsp. each butter and olive oil
• 2 cups diced onions
• 1 Tbsp. finely minced garlic
• ½ tsp. ground allspice
• 6 cups chicken or vegetable broth (without MSG)
• 2 28 oz. cans peeled plum tomatoes, drained and chopped
• 1 tsp. sugar

  Instructions:

Melt butter with olive oil over low heat in heavy pot. Add onions and cook until soft, about 10 minutes. Add garlic and cook, stirring for 3 minutes. Sprinkle allspice over onions and cook 1 more minute.

Add broth , tomatoes, salt, pepper, and sugar.

Bring to a boil, reduce heat to medium-low and simmer, partially covered, for 20 minutes. Remove and cool slightly.

Puree  soup in batches in batches in a blender. Return to pot and warm slightly to serve.

• Any mixed greens (the darker, the better): spinach or romaine are good ones, 1 large bag or head
• Tomatoes,  cut into bite-sized chunks
• Carrots, sliced
• Mandarin oranges-1 small can
• Raisins, ¼ cup
• Almonds, sliced or whole, ½ cup
• Feta cheese, 1 small package or ½ cup

Dressing:

• 1 ¼ tsp. salt
• 1 tsp. celery seed
• ½ tsp. paprika
• 1/8 tsp. pepper
• 1 garlic clove
• 2 Tbsp. sugar
• ¾ cup olive oil or canola oil
• ¼ cup water
• 2/3 cup fresh lemon juice (approx. 4 lemons)
• 2/3 cup fresh orange juice (approx. 2 oranges)

Instructions:

Put all dressing ingredients into empty glass bottle and shake well. Do not dress salad until ready to eat. There will be a large quantity of dressing.

HR Symposium:              

When:  September 15, 2011 8 am to 1 pm. 

Where:   The Mez Epicentre Theaters
                 210 E. Trade Street
                 Charlotte, N.C. 28202

3.5 Hours of CE Credits

Combine:

2 c corn meal                            1/2 c sugar

1/2 c whole wheat flour            1 tsp. baking soda

1 tsp. salt                                   2 tsp. baking powder

Add:

2 c. buttermilk (we just use 2 c milk with 2 tsp. lemon juice when we don’t have buttermilk, which is always)

4 T olive oil

Instructions:

Pour into greased 9 inch loaf pan or 8 inch square pan. Bake for 45 minutes at 350. This is just as easy as a boxed mix, and much healthier!

1 teaspoon olive oil

1/2 onion, chopped

Diced garlic

3 stalks celery, chopped

3 carrots, sliced

2 medium zucchini, chopped

Any other vegetables that you like

1-2 64 oz. Container chicken or vegetable broth (without MSG)

1 can beans (black, kidney, white), drained and rinsed well in a strainer

1 can diced tomatoes

Ground sage, cumin, chili powder, thyme, salt and pepper

Instructions:

Heat the onion, garlic and celery in a large sauce pan until soft. Add the other veggies and cook until softened also. Add everything else and cook until heated through. Add spices to taste. Keep adding until you like it! This is so easy and so healthy. Serve with homemade corn bread (see below), whole wheat crackers, or another whole grain bread.